‘side’ Category

  1. indoors grilled corn on the cob

    July 18, 2014 by Angie

    I made some corn on the cob tonight that would blow your mind! I have been craving delicious, spicy, salty, buttery corn on the cob since Fourth of July 2013 when my friend’s dad made the best corn on the cob I have ever eaten. I don’t totally know how he did that but I took some guesses and made the second best corn on the cob I have ever eaten.

    grilled corn and blackened tofu

    Here it is with some blackened tofu. Happy day!

    Ingredients/Directions

    Obtain as many ears of corn as you have hungry people. Pull the husks down to clean the corn and remove the silks. Pull the husks back up and soak the ears of corn in a big bowl or pot of water for 10-20 minutes. Spray a grill pan with oil and heat on medium heat. Kinda flick the ears of corn around to get the water out of them then put them on the grill. Grill them for about 20-25 minutes. Turn them sometimes so every side gets some nice grill marks. When they’re cooked, hold onto the end of each one with a towel and remove the husk. Rub some Smart Balance margarine on the kernels then sprinkle salt, pepper, cumin, chili powder, cayenne powder, and paprika on top, to your liking. Be so happy.

    grilling the corn

    Corn on the grill. You don’t need to be a BBQ pro to enjoy grilled corn!


  2. sautéed Brussels sprouts with garlic and pecorino

    July 6, 2014 by Angie

    I’m still trying out new side dishes to add to the repertoire and really love this one. It’s this recipe for Brussels sprouts sautéed in vegetable broth with garlic, onion, and thyme. Because it’s sautéed instead of baked, it takes a lot less time to make. Once it’s finished, serve and sprinkle with some shaved Pecorino Romano cheese (or leave it off to enjoy a vegan version).

    Sauteed Brussels sprouts with garlic and pecorino

    I think this would make a great Thanksgiving side. It cooks up pretty quickly and won’t be taking up any precious oven real estate. The Brussels sprouts are so tender and flavorful when prepared this way and the fancy cheese on top takes everything to another level. Sookie could smell the cheese from the living room and, the way she was acting, you’d think there was doggie crack in our kitchen. I’ve never seen her so motivated to eat something before. Sadly, I can kinda understand where she’s coming from.


  3. herb-roasted cauliflower and bread crumbs

    June 19, 2014 by Angie

    I tried a second new-to-me recipe from Appetite for Reduction this week. I made herb-roasted cauliflower with bread crumbs as our side tonight. Both of the things I made, (Robbie’s favorite) blackened tofu and the cauliflower side, are from Isa Chandra Moskowitz’s fantastic cookbook. I’ve said it before and I’ll probably say it again: you really should get this book because it’s great. If you’re not going to take my advice though, you’re in luck because the recipe is online at the Humane Society of America’s site.

    herb-roasted cauliflower & bread crumbs with blackened tofu

    Robbie loves blackened tofu

    Both halves of Robgeleen endorse this recipe. It’s a very tasty excuse for eating a bunch of cauliflower. Preparation and cleanup were easy as well so it’s definitely a keeper.

    herb-roasted cauliflower & bread crumbs out of the oven

    Herb-roasted cauliflower and bread crumbs right out of the oven


  4. Mexican-style quinoa with black beans and avocado

    May 19, 2014 by Angie

    This was my first time making quinoa and I’m pretty sure it was my first time even eating it. It’s gotten really popular in the last decade or so and I can finally find it at my normal grocery store. I wanted to make something with it to try it out and thought it would be nice in a Mexican sort of dish instead of rice. I Googled a bit and found a few Mexican-style quinoa recipes. I used a recipe on the blog Damn Delicious as a guide. The ability to cook everything in one pot together really sealed the deal for me. Robbie and I both loved this. I will definitely be making it again, possibly this weekend.

    Mexican-style quinoa with black beans and avocado

    Adapted from One Pan Mexican Quinoa from Damn Delicious

    Ingredients

    olive oil
    half of a red onion, diced
    1-2 tsp minced garlic
    1 cup quinoa, rinsed
    1 cup vegetable broth
    1 15 oz. can of black beans, drained (I stand by by El Ebro as the best canned black beans on the planet.)
    1 14.5 oz can of fire roasted tomatoes, semi-drained, keep most of the juice (I prefer Muir Glen Organic Diced Fire Roasted Tomatoes.)
    1 tsp chili powder
    1/2 tsp cumin
    1/4 tsp garlic powder
    pinch of cayenne powder
    salt and pepper
    juice of half a lime
    1 avocado, diced

    Directions

    1. Heat olive oil in a large skillet (with a lid) on medium heat.

    2. Add diced red onion and minced garlic to the skillet. Cook for about three minutes stirring occasionally.

    3. Add the quinoa, vegetable broth, black beans, fire roasted tomatoes (with juice), and the spices to the skillet. Stir then put the lid on. Raise the heat to a boil then lower to simmer for 20-25 or until the quinoa is cooked and most of the liquid is gone.

    everything cooking in one pot

    This is what it looks like early on in the cooking process.

    4. Towards the end of the cooking time, wash and cut the lime and avocado in half. Dice both halves of the avocado.

    5. Stir in the juice of half a lime. Stir in the diced avocado. Serve immediately.

    Mexican-style quinoa

    I feel the photos don’t do it justice and for that I apologize. It’s extra tasty good, I promise!


  5. cracklin’ cauliflower

    May 15, 2014 by Angie

    To go with our baked tofu on Tuesday night, I made another great side from More Peas, Thank You by Sarah Matheny. This cracklin’ cauliflower has a very Indian flavor to it with the curry powder and garam masala. Robbie and I both loved it. We ate it all. This will definitely be a regularly occurring side dish in our house.

    cracklin' cauliflower closeup

    Adapted from More Peas, Thank You by Sarah Matheny

    Ingredients

    1 medium sized head cauliflower
    2 tsp olive oil
    1/2 tsp salt
    1 1/2 tsp curry powder
    1/2 tsp garam masala
    1/4 tsp onion powder
    1 to 1 1/2 tsp minced garlic
    1 tsp minced fresh ginger
    1/2 c frozen peas
    salt & pepper to taste

    Directions

    1. Preheat the oven to 400 degrees.

    2. Wash the cauliflower and chop it into florets of a similar size. Place the florets in a biggish bowl.

    3. Drizzle the cauliflower florets with some olive oil. I didn’t actually measure this but you don’t need much to get the job done.

    4. Sprinkle the salt, curry powder, garam masala, and onion powder over the cauliflower and stir it around to coat evenly.

    5. Add the minced garlic and ginger and frozen peas to the bowl. Stir again.

    6. Spray a pan with olive oil. I used a 9 x 9 glass pan I call “the brownie pan” and it was the perfect size. Transfer the entire contents of the biggish bowl to the pan and bake for thirty minutes. Stir every ten minutes to make sure everything is getting proper oven attention and not sticking.

    7. Serve it up, add salt and pepper to your liking, and eat it all!

    baked tofu and cracklin' cauliflower


  6. balsamic roasted Brussels sprouts

    May 14, 2014 by Angie

    I’ve got quite a few tofu, tempeh, bean, and Gardein protein mains in the repertoire but I realized I am severely lacking in sides. I almost always douse some asparagus in olive oil, salt, and pepper and bake it in the toaster oven. It’s delicious and easy but I feel like we should have some more variety. I got the cookbook More Peas, Thank You by Sarah Matheny from my public library. It turns out it’s kind of a sequel to her very popular first book. I’ll have to check that one out next. I cooked her Balsamic Roasted Brussels Sprouts as our side the other night. It was my first time cooking Brussels sprouts and my second time ever eating them. I was really happy with how they turned out. This recipe is healthy, so tasty, and wasn’t too labor intensive. I now have another go-to side!

    Balsamic Roasted Brussels Sprouts

    Slightly adapted from More Peas, Thank You by Sarah Matheny

    Ingredients

    2 8 oz bags of Brussels sprouts (about 2.5 cups, you could make even more because I had leftover sauce on our plate)
    olive oil
    1/4 cup balsamic vinegar
    1 tsp brown sugar
    salt and pepper to taste

    Directions

    1. Heat olive oil in a large-ish pan.

    2. While the olive oil is heating, preheat the oven to 400 degrees for the next step. Wash and cut the Brussels sprouts in half.

    3. Arrange the Brussels sprouts in the pan with the cut side down. Cook, without bothering them, until the underside is brown.

    4. While the Brussels sprouts are cooking, combine the balsamic vinegar and brown sugar in a bowl.

    5. If your pan is oven-safe, move it to the oven. If not, and none of mine are, move the Brussels sprouts to a lightly greased cookie sheet. Keep them cut side down and bake for about 8-10 minutes.

    6. If you’re still working with the pan, pour the balsamic vinegar mixture over the top and stir it around. If you’ve moved to the cookie sheet, bring the Brussels sprouts back to the pan, cover with the mixture, and stir around.

    7. Season with salt and pepper to taste and enjoy your quick, healthy side!


  7. low-carb cauliflower risotto

    May 6, 2014 by Angie

    Last night I tried out a new recipe for vegan low-carb risotto made with cauliflower instead of rice. It was pretty fantastic. I mostly followed this recipe from Vegangela. She tops her risotto with mushrooms but, as we are not mushroom fans, I made a little stir fry of yellow squash, spinach, and garlic instead to top our risotto.

    closeup of cauliflower risotto

     Cauliflower risotto closeup

    cauliflower risotto

     I also made garlicky thyme tempeh from the Post Punk Kitchen for our protein.

    It was a bit labor-intensive because I was essentially juggling three dishes at once but I think now that I’ve done it and know what works, it will go a lot smoother the next time. The only other complaint is there’s a food processor to clean at the end. Sorry, Robbie! It is a really tasty, really healthy meal low in carbs and fat but full of flavor.


  8. black bean & avocado salad

    July 8, 2013 by Angie

    I made my slightly altered versions of two great recipes from Kalyn’s Kitchen for dinner tonight. The first, her baked tofu with soy sauce and green onion, I make quite often. We both love it. The second recipe was her pinto bean salad with a few changes. They were beautiful together.

    black bean & avocado salad and baked tofu

    I used a can of El Ebro brand black beans instead of pinto beans and I’ve never seen white balsamic vinegar so I used regular balsamic vinegar. I was also a bit short on the cilantro because I can’t stand when people leave the stems in but I was hungry and tired of meticulously picking each individual cilantro leaf off of the stems so I stopped before I got the full 1/2 cup.

    black bean & avocado salad

    This salad is excellent. We ate the entire thing. I don’t feel that bad about it either because it’s quite a healthy salad.


  9. baked tofu with soy sauce & green onion

    May 7, 2013 by Angie

    Tonight’s dinner was an old South Beach Diet favorite (bikini season is coming blah blah blah). It’s baked tofu with soy sauce and green onion from Kalyn’s Kitchen. I don’t have sesame oil so I skip that part and it’s still delicious. We had asparagus doused in olive oil, salt, and pepper baked in the toaster oven as our side.

    Baked tofu & asparagus

    It takes an hour to bake the tofu but other than that (inactive) time required, it’s very simple, so incredibly tasty, and low-fat and low-carb.

    Baked tofu with soy sauce & green onion

    And because we can’t be too healthy, we drank this tasty Tempranillo with our dinner, courtesy of Robbie’s Tio/Padrino.

    Faustino VII Tempranillo 2010

     

     

     


  10. Thanksgiving 2012

    November 28, 2012 by Angie

    People tend to be curious about what vegetarians eat for Thanksgiving so here’s a quick rundown of what we had at Thanksgiving Part 1 at my parents’ house. That’s right, there was a Thanksgiving Part 2. We are very committed to this holiday but there was wine at Part 2 in SoFlo and thus I kinda forgot to take photos.

    We started off with baked Brie served on Triscuits or lentil chips topped with chardonnay wine jelly from the best cheese shop this side of France, Cheese Please. I didn’t get a photo of that either – wahhh. We also had some spinach phyllo triangles to start.

    On the plate here is corn on the cob (obviously), tofu vegetable pot pie, apple and onion stuffing a la Rachel Ray, Mom’s wonderful sweet potato casserole, and homemade cranberry sauce.

    Glorious.

    Tofu veggie pot pie with a puff pastry crust

    Apple & onion stuffing and Mom’s sweet potato casserole

    It wasn’t even a week ago and I’m ready to do it again! My wish is for never-ending Thanksgiving leftovers and a lightning fast metabolism.