Monday, September 26, 2011


Although quinoa, tempeh and cappage are not technically neighbors, they all coexist peacefully in my humble abode. Today, they got a little better acquainted in this dish and, surprisingly, played together very well. If you have been keeping up with my recent blog entries, you will know that my mother was kind enough to bestow on my family her home-grown cabbage, so I have been on a mission to use it all up in new ways. Hence, quinoa and cabbage’s new relationship… I am proud of my new matchmaking role. Enjoy!

2 Tbs. Earth Balance
2 cups red cabbage, shredded
½ cup onion, chopped
5 slices of Tempeh “bacon”, broken into small pieces
½ tsp. salt
½ tsp. ground sage
2 cups mushroom or vegetable broth
1 cup red quinoa

Heat butter in frying pan over medium heat until melted. Add cabbage, tempeh, onions, salt and sage. Cook until cabbage and onions are soft (about 10 minutes). Set aside. Meanwhile, heat broth and quinoa in sauce pan over high heat until it starts to boil, then turn down to low heat and cover. Cook until the liquid has been absorbed (about 15 minutes). Add cabbage mixture to quinoa, stir and serve.

Sunday, September 25, 2011


I always thought that chili wasn’t a “kid” food. But, once I took out the spice and replaced it with smoke, I stumbled upon something that both kids and adults truly enjoy. Chili is a great healthy meal, and it is one of those foods that you can throw all kinds of things into – here, I have added the unlikely sweet potato (it is very complementary), edamame and corn. You can throw in whatever else you might have in the freezer; just make sure that it is a hearty vegetable (no peas – they will just turn to mush after a few hours in the crockpot). Most of the ingredients are staples that you would find in your pantry. This is a nice thing to throw together at the beginning of a busy day, and it is all ready when you get home.

2 cans beans (I like to use a variety – pinto, kidney, black and/or black-eyed peas)
1 ½ cup frozen edamame
1 can chopped tomatoes
1 small can green chilies (mild)
2 Tbs. tomato paste
1 sweet potato, cut into small cubes
1 onion, chopped
1 cup frozen corn
½ pkg. Quorn meat crumbles
2 tsp. minced garlic
1 tsp. smoked paprika
1 tsp. salt
1 ½ tsp. cumin

Add everything to a crockpot (do not drain the beans or tomatoes). Stir and cook on low for 10-12 hours or high for 4-6 hours. How easy was that?!

Saturday, September 24, 2011


My mother came over the other day and donated some cabbage and carrots from her garden to our kitchen. So, I have been on a mission to use them all up in new and interesting ways. If you are in the same boat, and have grown weary of coleslaw, this dish is for you! The key to these little patties of awesomeness is to make sure that you use as little flour as necessary (just enough make sure that the ingredients all bind together) and make the patties as thin as possible (while still keeping them together). You want them to be crispy little treats. The aioli is an absolute must with this dish, as it has some great flavor, and ties everything together perfectly (if I do say so myself).


2 cups red cabbage, shredded
2 cups white cabbage, shredded
½ cup carrots, shredded
½ cup red onion, finely chopped
1 tsp. salt
½ cup flour (more or less as necessary to bind everything together)
4 Tbs. sesame or olive oil
¾ cup Vegenaise (I swear by the one with grapeseed oil)
¼ tsp. ground sage
¼ tsp. salt
¼ tsp. lemon juice
¼ tsp. garlic powder
1 tsp. dried parsley
For the fritters, mix everything together, except the oil. Be sure to sprinkle the flour in a bit at a time, using only as much as you need to get everything to easily bind together. Form thin patties. Heat 2 Tbs. oil in a frying pan over medium heat. Add patties (you will have to do these in two batches – when you do the second batch, you will use another 2 Tbs. oil) and cook on each side for 5 minutes. They should be crispy, but not burnt. For the aioli, mix all ingredients. Dollup some atop each fritter (it is so flavorful, you will probably want a double batch). In my son’s words, “Nummy!”

SLOPPY JILLS (who says that the Joes are the only ones that can be messy yumminess?)

What child doesn’t love the mess, chaos, and relative simplicity of these little numbers?! What parent doesn’t love the fact that these are uber healthy, packed full of veggies and a healthy source of protein?! (Do I hear lentils, anyone?) So many questions today. Now, let’s get back to the business of cooking fun, healthy, child-friendly meals.

2 Tbs. olive oil
2 tsp. minced garlic
1 medium onion, finely chopped
1 large leek, finely chopped
1 large carrot, finely chopped
1 medium-large zucchini, finely chopped
28 oz. canned tomatoes, chopped
15 oz. can lentils, drained
½ bag Quorn crumbles
½ cup red wine
1 tsp. dried thyme
1 tsp. salt
½ tsp. white pepper
2 tsp. agave
1 Tbs. dried basil
¼ tsp. dried ground chipotle peppers (omit if spiciness is an issue)
1 tsp. smoked paprika
1 tsp. dried oregano
6 oz. tomato paste

Heat oil in large frying pan over medium heat. Add garlic and all veggies (except tomatoes). Sauté, stirring occasionally, for 15 minutes, or until veggies are softened and starting to brown. Add tomatoes and cook for an additional 8 minutes, or until all of the liquid is gone. Add lentils, Quorn crumbles and herbs/spices, and sautee until heated through (about 5 minutes). Increase heat to high and add remaining ingredients, and cook until liquid is absorbed (about 5 minutes). Serve atop hamburger buns.