Last Night’s Leftovers Revamped For Lunch

 

leaves

Last night’s supper was a delicious Moroccan chick-pea stew over Israeli Couscous.  Today, I tossed the cold left-overs with some chopped organic romaine lettuce and some grated organic beets.  For dessert? A home-baked vegan carrot-cake cookie inspired by the Creamy Carrot Cake Porridge Recipe here at A Healthful Appetite.

I adapted my earlier cookie-recipe by adding carrots, raisins, lemon zest and some cinnamon and nutmeg.

If you’d like to make the Chickpea dish, the recipe is below.  I try to use only organic produce and spices as much as possible.  It really does make the difference!

Moroccan Chickpeas with Couscous

1 small onion, chopped

3 medium carrots, chopped

2 large tomatoes, diced

1 can organic chick peas, rinsed and drained

1 cup vegetable stock

3 cloves of garlic, minced ( I cheated and used 1 1/2 tsp. organic garlic from a jar)

1/2 tsp. each, cinnamon and nutmeg

2 tsp. cumin

1 tsp. turmeric

1/4 tsp cayenne

1/2 cup raisins

grated lemon zest – to taste

bunch of fresh cilantro, chopped

Saute the onion and carrots in E.V.O.O. until the onions are slightly soft.  Add all of your spices and stir-fry to toast them in the oil.  Add vegetable stock and cook for a couple of minutes, stirring to scrape up the bits of spices.  Toss in the diced tomatoes and garlic.  Cook for a few minutes.  Add the raisins and can of chick peas and stir.  Grate in the lemon zest. Add the cilantro and any extra spice if you wish to make the flavour stronger. Let cook on low until ready to eat.

Serve over pre-cooked Israeli, or regular couscous.

Enjoy!

 

Now, what will I have for supper today?

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Hash Tag – You’re it!

 

hashy

I remember my mom used to make a hash whenever there were leftovers. Usually this involved some round steak, or maybe some leftover roast beef. This was the stuff I ate first – to get it off my plate. I was never really a big lover of meat, and it was the crispy fried potatoes and onions that really tempted my young, developing palate. I was often one to raid the fridge for cold leftovers of stew, just to eat the potatoes, carrots and turnip!

I had a really nice fresh organic green cabbage in my own fridge this week, so I decided to use it to make a hash of my own. I also had some spicy Yves veggie Italian Brats (see my sidebar for link to their site).

I pulled out my wonderful Greenpan and started chopping up my ingredients. I’m not so much of a mise-en-place type as a chop-as-you-go-and-toss-in-the-pan gal. I work off-the-cuff generally.

Here’s how the recipe evolved:

(Kat’s Vegan Sausage Hash)

2 medium, organic potatoes, cut into eighths, covered with cold water and sprinkled with a dash of sea salt
(cook in pot until tender, but not mushy; drain, turn off heat and steam with cover on for a couple of minutes )

Meanwhile, chop your veggies:
1 medium organic red onion, quartered and sliced
(toss in the pan with E.V.O.O. to saute)
2 veggie brats, sliced into coins (fairly thin- you want them to brown and the edges to crisp)
(toss into the pan with onions – add more oil if necessary)

Note: keep stir-frying everything as you as add new ingredients

1/4 head of organic green cabbage, sliced
(added to pan and stirred with wooden spoon)

At this point I toss in about 1/2 tsp. organic red pepper flakes, ground in some organic black pepper, and tossed in about a tsp. of fennel seeds)

1 good-sized organic tart apple, chopped
(add to pan and stir to soften)

Chop steamed potatoes into chunks and add to pan. Toss in a little crumbled coconut bacon (I use Phoney Baloney’s because I haven’t got round to making my own).

Mix everything once more; sprinkle with a little Himalayan salt and serve.

Your turn! Let me know how you like it.

(I wish there leftovers for my lunch today, but sadly, there are not. ;-))

The post that nearly didn’t happen: Kale and Hearty

 

skchips

So believe it or not, we have never tasted kale chips. I know, right? If anyone had mentioned that these good-for-you morsels are light and airy, but crisp and dissolve on your tongue, perhaps I would have been rushing to try them before this.

We like kale, it’s okay in salads and noodle dishes and stuff like that, but we recently discovered that just ONE serving of kale in an entire MONTH can actually reduce the chance of developing Glaucoma by 69%! That is HUGE! My husband’s parents both have, and are being treated for Glaucoma, so it is of concern to us that he might be on that path as well.

That’s not going to happen now!

I decided to finally bite the bullet and make my own kale chips. I looked up a few recipes and then came up with this one of my own:

Kat’s Kale Chips

Wash and dry a bunch of kale and then tear into bite-size pieces. (I used my salad-spinner which worked beautifully.) Toss with the following:

1 Tbsp. extra virgin olive oil
1/2 – 1 tsp. smoked paprika
1 tsp. maple syrup
sprinkling of Himalayan salt

Spread out the kale pieces on parchment-lined baking sheets and bake in a 350 degree oven for about 7 minutes or until the kale is crispy, but not burnt.

Remove from oven – they cool very quickly — and enjoy! They will keep in an air-tight container for a week, but I really don’t see the point in giving you this info because, if you’re like me, they won’t last 10 minutes!

This post almost didn’t happen because I nearly ate all the chips that were in the photo. I did manage to store some in a zip bag for my husband when he gets home from work, but he better not be late!

Being Vegan gets better every day!