Before you run away screaming,please,try a little bite of my Fake Cheez-adilla....

"C'mon", you say, "there is no substitute for cheese!" And I couldn't agree more. The thought of eating soy cheese, as is, plopped on a cracker and washed down with a fine Cabernet, is frankly absurd or gross or probably both. Soy (or rice) based cheeses are not meant to be eaten as though they were an aged cheddar or an artisanal camembert. These cheese wanna bees were invented to assuage the cravings of even the most committed vegan for the most iconic foods of our lives. Pizza! Tacos! and yes, Quesadillas! 

If you google the word "quesadilla", 99% of the definitions say that a quesadilla consists of a flour tortilla filled with CHEESE and other ingredients. Here's what Merriam Webster dictionary says about the origins of the word, "quesadilla": "American Spanish, from Spanish, diminutive of quesada, type of cheesecake, from queso, cheese, from Old Spanish, from Latin cseus."
But in defining the term quesadilla, Webster calls it "a flour tortilla, filled with savory items, folded and usually fried. No mention of cheese...Hmmm.
I once made the stupid error of attempting to order a cheeseless quesadilla in a restaurant, only to be told by the 19 year old know it all "culinary expert" waitress that "you can't make a quesadilla without cheese! Cheese is what holds it together!" So I timidly ordered the fajitas instead but was distracted by my ponderings about possible vegan versions of this yummy and easy to make Mexican dish.
I suppose one could hold it together with re fried beans but there is something irresistible about the cheesy cheesy flavor of a freshly crisped on the outside, gooey on the inside, quesadilla.
What is a life long cheese lover, like myself to do when you crave an easy to prepare delicious old time favorite...but without the cheese? A relatively new company called Daiya Foods Inc out of Vancouver, Canada makes a very nice cheese substitute that comes in 3 flavors: cheddar,spicy monterey jack and mozzarella, and it comes already shredded. As the label boasts, it is dairy, lactose, gluten and soy free. It is also (relative to real cheese) low in fat at 6 grams of fat per 1/4 cup serving.

Boy, they must of had some long nights figuring this thing out because unlike many soy based cheese substitutes, it also melts and stretches! So what could possibly be in it you wonder? Daiya is made from tapioca and arrowroot flour, canola, safflower and coconut oil, yeast and really, no kidding, natural flavors.
And while I would never recommend eating any cheese substitute as though it were real cheese, this particular product is simply great when you need the melty, nutty idea of cheese to bring together an old favorite dish.

Quesadillas lend themselves to a lot of improvisation, so you can add your favorite veggies. Sauteed mushrooms, broccoli, asparagus, or zucchini are great additions, depending on your taste buds and what you find in season. The recipe below is quick, super easy and we love it! My hubby and I like these, the traditional way, topped with a good spicy salsa, vegan sour cream and sliced avocado.

Fake Cheez-adillas con Vegetales 

4 large Flour Tortillas
1-1/3 cup Daiya Cheddar or Spicy Monterey Jack
1 medium Onion
1 small sweet Red Pepper
1 diced Jalapeno  (optional)                                         serves 4
2 cups chopped Spinach
2 chopped Scallions
1 handful chopped Cilantro
Salsa
Tofutti sour cream
ripe Avocado, sliced

Saute the onion in the olive oil for about 5 minutes.
Add the chopped peppers and saute until soft, about another 5 minutes
Add the chopped spinach, stir and turn off the heat
Place a tortilla on a clean work surface
Spread 1/4 of the veg mixture, 1/3 cup cheddar, 1/4 of the chopped scallions and cilantro on each
Carefully fold tortillas in half
Spray a cast iron pan with extra virgin olive oil and carefully place one or two (depending on the size of your pan) tortillas on the pan
Lightly brown on both sides, pressing gently down with a spatula to seal it together. Use care when turning them so the filling doesn't fall out.
Serve with salsa, vegan sour cream and sliced avocado.

Hope you enjoy.
Luv, R

If it's Sunday, It Must be Tofu Scramble

Every Sunday morning after a blissfully quiet and solitary hour or so with a cup of coffee and the Sunday Times, I make tofu scramble for my family. It is a comforting and delicious ritual that I thoroughly enjoy and can now perform with ease. It also serves as my husband's alarm clock since the scent of a sizzling onion rarely fails to rouse him from even the deepest, most peaceful slumber.
Contrary to the weekly morning routine when he arrives in the kitchen disgruntled and mumbling a complaint about one thing or another, on Sundays he is happy. "I can't believe I slept this late!" he exclaims, having  no recollection of having slept this late every Sunday for the past umpteen years. He delivers a cheerful "Good morning", uncovers the skillet and happily states with surprise, "Oh you made breakfast!", as though it was the first time it ever happened.
Even though he's not one to gush with praise, I know how much he appreciates it and I delight in his utter enjoyment as he lathers yet another piece of toast with tofu cream cheese and promptly wolfs it all down with gusto.
Many devoted egg eaters love this dish and are mystified by its resemblance to "the real thing". Turmeric is the trickster here, converting a white, flavorless slab of tofu into a heap of scrambled yellow deliciousness. And once you have made the spice blend a few times, tofu scramble comes together very easily.
This dish lends itself to a lot of variation and is enhanced by the addition of mushrooms, zucchini, broccoli, tomatoes or whatever is in season. I like the scramble with a lot of veggies in it. Use your own judgment as to quantities  I love it with  fresh chopped spinach which  I stir in just as I turn off the heat at the end of cooking.

Tofu Scramble

1 block Firm Tofu, drained
1 Tbs Olive Oil                                                     (Serves 3 or 4)
1 medium Onion, chopped
! small Red Pepper, chopped
1 small Green Pepper, chopped
1 Jalapeno Pepper, chopped****(optional)
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp thyme
1/4 tsp cayenne pepper
1/2 tsp chili powder
1/2 tsp salt and pepper to taste

Heat the olive oil over a low to medium flame and add the chopped onions sauteing them for a few minutes.

Meanwhile, place the tofu between 2 plates and place a weight on top to squeeze water out. This can be done while you go through the next few steps. When a puddle of water is expressed around the block of tofu, spill the water out and turn the whole thing over, replacing the weight on top.

Add the chopped peppers and any other optional veggies to the onions and saute this mixture about 10 minutes till everything is nice and soft.

While the veggies are cooking, make the spice blend by mixing them together in a small bowl.

Crumble the drained tofu into the skillet, breaking it up as you do so and mix it into the veggies.

Add the spice blend and mix it all together.

Fresh herbs and/or chopped spinach can be added at the end of the cooking process.

This can be enjoyed just by itself with toast or home fries. It is also very good in a wrap. We like it spiked with a little of Melinda's hot sauce and some sliced avocado on the side.

****If you've never cooked with jalapeno or other spicy peppers, be careful! The juices can burn. I had the unpleasant experience of touching my nose after chopping one of my first jalapenos and it burned for several minutes afterward. Some chefs recommend wearing rubber gloves. I usually don't but am careful not to touch my face and especially my eyes or nose. Of course, if you don't care for the hot stuff, you can eliminate the jalapeno and cayenne altogether.

I hope you enjoy this dish.

Luv to you all,
R

Really, You're Vegan? What do you do for Protein?

Tired of Thanksgiving leftovers, my hubby and I ate out 2 nights in a row during the weekend following the holiday. After all the planning and hub bub involved in preparing a huge feast for the holiday, I am tired of cooking and depleted of the energy and inspiration to be creative in the kitchen. Blah! I think...the mess, the work, the chopping, the wine drinking! Let's just eat out again!

But then I look in the refrigerator and can't help but notice all the food that's in there, waiting to turn all colors of the rainbow as it morphs into something even my dog wouldn't eat.  I realize I have to cook some of it or face the terrible guilt I feel each time I have to throw food out. Noting that I have some cooked black beans in the freezer, I decide that I actually have the taste for my old reliable three part meal, rice, beans and a green vegetable.

It is a win, win, win. type of meal. Everyone in the family likes it, it's undoubtedly nutritious, contains all the food groups and is easy to prepare. After all the rich and varied foods and flavors of the holiday, it is so nice to get back to something simple. And it works perfectly to mix and match any whole grain with any type of beans and your favorite green vegetable. This meal also makes great leftovers for breakfast, lunch or dinner the next day.

 It is best to cook your own beans, for the freshness and so you have control of the taste. As I wrote in an earlier post, it is easy to make a huge pot of beans and freeze them. Then, at times like these when you may be a little desperate for ideas and ingredients, you can just pull some beans out of the freezer and whip them up into something hardy and nutritious.

Beans are very versatile and are easily made into soups, stews, dips, pattys or casseroles. They can have a creamy texture and can be seasoned to produce an endless variety of flavors. Latin, Soul, Italian, Indian, American, African, Caribbean, and even French recipes for all sorts of bean dishes abound.

The beginning of winter is a perfect time to stock your freezer with a variety of your favorite legumes. My most favorite is black beans and I also like to have a supply of cooked garbanzos, and white beans (like cannelloni or great northern) on hand. Pinto and kidney beans are great to have at the ready as well. This makes the possibility of throwing together a 3 Bean Chile an easy potential reality . 

I cook my beans in water and freeze them unseasoned. That way, you can season them as you need them according to whatever recipe you are making. It is important to freeze foods safely and properly so they retain their flavor and moisture. For ideas on freezing methods and types of recommended freezer containers, you can go to this website:  http://www.vegkitchen.com/tips/freezing-food/  or get a copy of The Green Kitchen Handbook by Annie Berthold-Bond.

 To prepare the beans for cooking, spread them out on a large tray or cookie sheet. Remove any wrinkled up beans or little stones and then pour the beans into a  pot and rinse them in a few changes of water. Put them in a pot and cover them with 3 inches of water and let them soak overnight. Before cooking them, disguard the soaking water, rinse the beans again and cover with 3 inches of water. Bring the pot to a boil and then simmer, covered for the designated amount of time. Different types of beans will require varied cooking times and you can find this information in many different vegetarian cookbooks or on the internet.
I will often let the beans soak in water on a Saturday night and then start cooking them up when I get up on Sunday morning. You can let the beans bubble away while you sip your morning coffee and read your morning paper.
 Some cooks recommend cooking beans with kombu, a sea vegetable that enhances the flavor and nutrients in cooked beans as well as makes them more digestible (as in less gas producing). I have not yet tried this but I will soon and I'll get back to you with "my findings" on the "gasometer".

One of my favorite preparations for black beans is Robbie Robertson's "Cuban Black Beans". This is a bit spicy, and it is very hardy and warming and I love it with Basmatii Rice and any green veggie. Broccoli sauteed in olive oil and garlic is a family favorite. I usually double this recipe.

Cuban Black Beans

1 Tbs Olive Oil
1 medium Onion finely chopped
1 small Carrot finely chopped
1 small Red Pepper, seeded and finely chopped
2 garlic cloves, minced
1-1/2 tsp chili powder
1/4 tsp cayenne
1 14.5 oz can diced Tomatoes
1-1/2 cups cooked Black Beans, drained and rinsed
salt and pepper
1/4 cup minced Scallions
1 Tbs chopped fresh Parsley

Heat the olive oil in a large skillet over medium heat. Add the onion, carrot, bell pepper and garlic. Cover and cook till softened, about 7 minutes. Stir in the rest of the ingredients (except the parley) and simmer for about 10 minutes until the tomatoes are saucy. Taste and adjust the seasonings. Serve hot, garnished with parsley.

Enjoy.
Luv to you all,
R







.

Thanksgiving Menu 2011 for my brother Ron

November 14th, 2011 marked the 11th anniversary of my brother Ron's death from suicide. So often when I think of Ron, I want to call him on the phone, or arrange to meet him in the West Village for lunch. It only takes a minute to realize my mistake but even after all these years, I am still taken aback by the permanence of my brother's final decision.
Ron loved Thanksgiving and was a champion of  family tradition. He went way out of his way to make sure the family got together for the holidays. He would drive to Brooklyn from Manhattan where he picked up my aging mother and my brother, then drive over the Verrazano through Staten Island over the Goethals Bridge to Rahway New Jersey where he picked up my Uncle Ziggy.
With two cranky septuagenarians and one demanding and childlike adult (my brother Leon) in tow, he would brave his way north to Woodstock to visit me and my little family. In spite of the fact that I would have prepared a multi course feast including an ample array of appetizers, my brother's passengers could not possibly make the 2 hour "schlepp" to the "country" without a stop at a diner where they could select something  familiar, processed and "sustaining" from the 25 page menu.
Sooner, or usually later, they would arrive, nicely sated, shaking their heads at the incredible distance they had just traveled, and wondering why it is so cold "upstate" and how we could possibly see anything without street lights. Uncle Ziggy would proudly hand me a plastic bag containing either individually wrapped mints with the name "Sizzler Steakhouse" printed on them or a few hundred packets of Sweet and Low he had nabbed from the diners he had visited over the last months.
Eventually, as their appetites returned, they would pick at the appetizers, marvel at the starry sky, and then we would have dinner. They were always grateful and happy and a little bit surprised that this "healthy" food actually tasted good. And it was good, even great to have us all together. My dear brother Ron made it happen.
I miss my brother all the time but on this sad anniversary, I miss him more. Family was important to him in spite of the fact that our broken family provided few warm and fuzzy memories.  He was the family glue, and without him, our dwindling ranks have scattered.
I always feel a little sad that I don't have any tradition for remembering my lost family, like lighting a candle or something like that. So on this day, I want to dedicate this Thanksgiving menu and all the effort I put into creating this year's feast to Ron whose sweetness, intelligence, anger and love live on inside me.

Luscious Vegan Seasonal Thanksgiving 2011

Caponata w/Crostini
Roasted Garlic Cloves
Crudite
Maple toasted Walnuts andCashews

Chipotle Sweet Potato Soup w/Cashew Crema

Savory Vegetable Strudel w/ Wild Mushroom Sauce
Sofrito Apple Cornbread Stuffing
Maple glazed Brussel Sprouts w/Toasted Hazelnuts
Garlic Mashed Potatoes
Green Beans w/ Shallot Crispies
Ginger Spiced Cranberry relish w/Apricot and Apple

Pumpkin Cheesecake w/Pecan Crust

I have to admit that the American Thanksgiving taste palate is not my favorite. It is warm comforting and familiar but really unexciting to me as a cook. The Latin flavors and the recipes for the Cornbread stuffing and Sweet Potato soup provided by Terry Romero are definitely titillating my taste buds. I met Terry (co-author of Veganomicon and author of Viva Vegan) at the Woodstock Farm Animal Sanctuary's Thanksliving where I volunteered in the kitchen, helping to plate the feast. Terry  is warm, funny, appreciative, humble and beautiful...very inspiring! Thank you, Terry for your delish recipes.

With its hit of fresh ginger and the addition of dried apricots, the Cranberry Relish should provide some gustatory party time!  I also adore the Pumpkin Cheesecake (Pam Brown's exquisite recipe) and look forward to some sweet indulgence there.

I wish all of you, my dear friends a wonderful Thanksgiving. Happy cooking and eating! It's the perfect time for being grateful for all the people we have in our lives and for all the rich flavors that life offers.

Luv, R

Immitation is the Sincerest Form of Flattery-Pamerta's Sweedish Cabbage Soup

Last week, I had a short break between my Yoga class and the private Yoga session I was about to teach and I needed a little something to eat. So I went to my favorite eating establishment, The Garden Cafe and ordered some soup for breakfast.
Have I mentioned that I love soup for breakfast? It is the perfect breakfast food for me....savory, hearty, warming and filling and unlike many American breakfasts, does not include bread. This equals more nutrition and energy and less unessesary carbs and the consequent drop in energy as the blood sugar plummets.
I ordered Pam's Sweedish Cabbage Soup and promptly wolfed it down. It was flavorful, creamy, substantial and delicious. When I asked Pam if she could make it for me every day for the rest of my life, she said "you can easily make it yourself"....the secret...cook down the cabbage and onions for "a long time" and at the end, swirl in some vegan sour cream.
Unable to unleash my mind or my taste buds from thoughts of this soup, I picked up the necessary ingredients on my very next food shopping trip. I began with trepidation. Can I get it right? Can I make it taste as good as Pam did? 
My other thought was that I couldn't possibly blog about someone else's soup, that this would be a kind of cheating, even stealing !
But then I thought of one of the books I am now reading. The Greater Journey by David McCullough is a historical, informative and delightfully readable account of the experiences of many prominent American writers, artists, educators and doctors who flocked to Paris in the mid to late 1800's to enjoy the culture, art, theatre and  music of the time and to learn about the advances in education and medicine being practiced there.
Student artists were wowed by the art they experienced in Paris and they flocked to the Louvre to view the works of the Great Masters. A very popular method of learning the art of painting among student painters was to spend days weeks or months at the Louvre where they copied the paintings of the Great Masters.
 I was initially surprised that copying the amazing art works in the Louvre was not only allowed but encouraged as a means of improving the skill of a novice. But when I began thinking about how we humans learn, I realized that not only is imitating a master one of the best ways of learning how to do something, it is also a time honored tradition practiced in many trades and in the arts.   And just as the student painter learns about light, contrast, form and color from the master painter, so does the student cook learn about flavor, texture and presentation from the master chef.
So I attempted to re-create this soup without the recipe, just based on the few tips, my taste buds and my instincts about proportions and cooking times and came up this here soup. Thanks Pam.
I love your food and strive to re-create this soup's wonderful flavor here:

Pamerta's Sweedish Cabbage Soup

1 small head Green Cabbage, cored and chopped
1 medium Onion, chopped
2 Tbs Organic Canola Oil
1 Tbs Sea Salt (or Kosher Salt)
4-5 small yukon gold potatoes, peeled and chopped
1 28 oz can organic diced Tomatoes
6-8 cups Homemade (or not) Veggie Broth
1/2 cup Vegan Sour Cream
Lots of Black Pepper
2 (or more to taste) Tbs Agave

Heat the oil in your favorite soup pot.
Add the chopped cabbage and onions stirring around a few minutes.
Cover the pot and set flame very low.
Let the veggies sweat and soften in the pot for about 20 minutes
Keep checking to make sure theres no sticking or burning
Add the potatoes, canned tomatoes and veggie broth.
Bring to a boil and turn heat down
Cover and cook for 20 more minutes until potatoes are soft.
Add the agave and pepper
Wisk the sour cream in a separate bowl with some of the broth from the soup pot.
Add the wisked mix to the soup.
Taste to adjust seasonings.
More agave, salt or pepper may be needed.
Heat gently.
For wonderful food, check out the menu for The Garden Cafe on The Green Enjoy!

Luv, R

Special Yum Healing Miso Soup

Convinced that I am unfit for consciousness or verticality, I nevertheless get out of bed at 5AM this morning to write a blog.
My nose running profusely, my head clogged and my joints stiff, I stumble out of bed and up the stairs where I am greeted by my beloved feline tyrant, Milo. He is a handsome and very dapper dude, always dressed to the nines in his velvety black tuxedo and  sparkling  white ascot. I think it's too early for pet feeding.. Milo knows otherwise. If I dare to attend to other morning chores first, he will skillfully leap at my leg, wrap his front paws around my ankle and with the quick deftness of a true hunter, bite and run. So, I feed him immediately.

At the sound of the kitty kibble hitting the bowl, the canine (our beloved Rottie, Nelson) is awake and lumbers over, expertly performing at least one downward facing dog as he makes his way into the kitchen.  With his beseeching eyes he looks truly  pitiful, as though he hasn't been fed in days or even weeks. So I feed the dog and with this, I can turn my attention to what the humans in the family might need.

I  feel really lousy with a stupid cold this morning. I'm supposed to get up at 5 to write and I have nothing to write about today...no particular inspirations, just an over all feeling of dullness and regret that I got out of bed in the first place.

Then I realize that what I really need this morning is some Miso Soup . It feels so good to eat hearty, delicious Miso Soup when I'm not feeling well. And then it comes to me....of course!!! Miso Soup is the blog of the day!!!

I have always loved Miso Soup and was first introduced to it in the 70's when I worked at Arnold's Turtle Restaurant in the heart of the West Village. They made a strong brew, using Red Miso, tiny cubes of tofu and scallions. I never learned the precise recipe but it was then that I developed my appreciation for Miso soup as the vegetarians' answer to Jewish Chicken Soup.

According to Rebecca Wood  who has taught and written about healing with a sustainable diet since 1970,
"The undeniably most medicinal soy food is miso. Current scientific research now supports its historical health claims. This delicious food is an effective therapeutic aid in the prevention and treatment of heart disease, certain cancers, radiation sickness and hypertension.
Miso soup consumption is linked with up to a 50% reduced risk of breast cancer according to the Journal of the National Cancer Institute."
And according to Dr Andrew Weil:
"Miso is a particularly valuable food for vegans. The bacteria in miso synthesize vitamin B12, a difficult nutrient to obtain from diets that contain no animal products. Miso is a concentrated protein source, with just one tablespoon containing a full two grams."

Miso is a fermented (usually soy) paste roughly the consistency of peanut butter. It ranges from slightly sweet and light colored to strong, salty and dark brown. The lighter Miso is traditionally used in the warmer weather as it's light taste lends itself more readily to summer fare. The darker Miso is usually used in the colder seasons for its rich, (forgive me) beefy flavor.

There are many ways to make Miso soup and many traditional recipes call for the use of a "dashi" broth made of Bonito (fish) flakes and a sea vegetable like wakame seaweed. I do not use the dashi since it is made of dead fish (and smells like it!) And I prefer to leave out the wakame as I do not care for the strong overpowering flavor of it.

Miso is delicious in sauces, salad dressings and all types of soups as a pronounced flavoring or as a soup in itself.

Here is my very own recipe:

Special Yum Healing Miso Soup

6-8 cups Homemade*** (or not) Veggie Broth
1 small Onion, chopped
1-2 Tbs fresh Ginger, grated
2 Tbs Miso Paste
1/2- 1 cup Tofu, cubed
1 Tbs Canola Oil
2 Scallions,chopped for garnishing

Saute the onion in the oil a few minutes.
Add the grated ginger and continue sauteing until onion is soft and  translucent, about 5 more minutes.
Add vegetable broth and simmer about 10 minutes to marry the flavors.
Add cubed Tofu.
Place the miso paste in a small bowl and add about 1/2 cup of broth.
Turn heat off and wisk the paste and broth to a smooth consistency and add to onion, ginger broth mixture.
Do not let soup boil once Miso is added. Boiling Miso can kill the healing bacteria, enzymes
and vitamins.

I love this quick soup just as above and I also like adding chopped spinach, soba noodles and scallions to make a heartier brew
This soup can be made into a substantial lunch or dinner meal by adding one or a combination of the following:

Add julienned carrots (when you add veggie broth)
Saute sliced shitake mushrooms with the onions and ginger
Stir in some chopped spinach when you remove the soup from the heat.
Serve the soup poured over cooked rice (I love it with white basmati),soba
or rice noodles.
Garniish with chopped scallions.

**** For the recipe for homemade veggie broth please see my blog entitled: "Size Matters..."

Please do not be intimidated by this soup. It is eeeezeee! And it is especially good to eat when you're feeling
under the weather....or to bring to a friend who needs a soup hug! (Ugh! Did I really just say that?)

Luv to you all,
R

Perfect Storm Black Bean Chile

We had a snowstorm pre-Halloween! Talk about frost on the pumpkin!

In preparation for any storm, the masses go food shopping, gas up their vehicles,and  maybe make a trip to the hardware store for some snow melt or windshield washer fluid.  I would be willing to bet that many, while cruising the aisles of the local supermarket are wondering "What am I gonna make that most everyone in the family will like, that is relatively easy and very economical, goes a long way and makes great leftovers?" While this is a rather long list of requirements, I am sure many are ready with the obvious answer...CHILE! - the Perfect Storm food!
I've made many a veg chiles in my day even selling my chile when I was in graduate school at Antioch where I had a little soup concession 3 days a week.
I sold a variety of mostly vegetarian soups  for $1.50 a bowl and Nancy Kowalchek (a fellow classmate)sold slices of banana, corn or some other non yeasted bread for 50 cents a slice. In 1982/83, it was a mini money making enterprise, enough to supplement my work study,  to help pay my phone and electric bills and yes, buy a pack of cigarettes once or twice a week,( then selling for a mere pittance at $1.00 or so a pack).

Back then I used TVP or texturized vegetable protein which I learned to do when I worked at Arnold's Turtle Restaurant in Greenwich Village. They had a great veg chile that used TVP and I imitated it. TVP is a soy bean product processed into a dry grain roughly the size of barley. When moistened/ cooked in liquid, it becomes the consistency of chopped beef and that's why carnivores love it...Nowadays, I have eliminated the TVP because it really has no taste but more importantly because it is processed and adds "zip" nutrition to our fare.

One of the very simple secrets that my Vegan Chef Mentor and dear friend Pam taught me was to make tons of beans every time I make them and freeze them (in small 3-4 cup containers) for later use. This makes Veg chile a breeze to make...
I hope I can re-capture what and how much I used this time because the chile came out great.

Perfect Storm Black Bean Chile

3 Cups cooked Black Beans
1 28 oz can Organic Diced Tomatoes
1 large Onion, chopped
2 Large Carrots, chopped
3-4 cloves Garlic, chopped small
1 Green Bell Pepper, chopped
1 Red Bell Pepper, chopped
1  Long Red Cayanne Pepper****
1 Tbs Chile Powder
1 Tbs Cumin
Salt and Pepper to Taste
A fistful of fresh cilantro, chopped.

Saute onions, carrots, peppers, garlic nice and slow on a low flame.
for about 20 minutes.
Add  spices and tomatoes and simmer on very low for another 20 minutes.
Add beans and saute for about another 15-20 minutes.

When done sprinkle in most of the cilantro leaving some of it for garnishing.

This chile really doesn't need anything but you can top this with vegan sour cream, grated Daiya monterey jack, sliced avocado and add chopped scallions to make a lovely and yummy presentation. Any or all of the above make tasty garnishes.

You can serve this with Vegan Cornbread (ala Pam)....anyone want that recipe?

****I loved this long red hot pepper which I am pretty sure was a cayanne pepper. It made a nice difference in flavor and spiciness and had more of a presence than a jalepeno.


I loved this chile and just might make more today.....

Luv, R

Size Matters-What a Gal Can Do With a Large Zucchini???

Never let your zucchinis get larger than about 12 ' long and 3" in diameter. If you do, you probably have a cooking challenge on your hands....When approaching the girth of a baseball bat, zucchinis just lose their sweet tenderness....what's a gardener/cook to do? If you've had the absolute pleasure of having your own veggie garden, you've probably met this challenge before. My answer in the past: Zucchini Bread, Zucchini Pancakes, Zucchini Soup, even a Zucchini Crust Pizza...


With tonight's harvest of  2 whopping Zucchinis, I made the following soup, which was so simple so creamy (without the cream) and delicious.
    

Never Too Large Zucchini Soup

2 Super Sized Zucchinis
1 Super Large Spanish Onion, chopped
1 Large Sweet Red Pepper, chopped

5-6 Cloves Garlic, chopped fine

2 Tbs Fresh Thyme
2 Tbs Fresh Basil
4-6 cups homemade****(or not) veggie broth
3 Tbs. Olive Oil

Saute the chopped onion and garlic in the oil for 2-3 minutes.
Chop the Red pepper and add to the onion and garlic.
Cut the Zucchini in half lengthwise and then across into smallish pieces
about the size of a thick nickel and add to the onion, garlic, red pepper.
Saute this mixture until just tender.
Add the veggie broth. and herbs.
Cook for 5 minutes.
Turn off heat and either use and immersion blender or a food processor
to partially blend the soup. You can blend it entirely if you choose but I
prefer some chunks of vegetables.
Add salt and black pepper to taste.

CHEAP and EASY Homemade Veggie Broth

****I make my own veggie broth thanks to my friend Pam who owns the Garden Cafe in Woodstock.
Not only do you save money by making your own broth in this fashion, but you get to use every part of the vegetable cutting back on waste and garbage...I love that!
Among the many priceless tips she has offered me, this one has been the most life changing!

She told me to save the vegetable ends when cooking and freeze them by saving them in a plastic bag in the freezer. When you have plenty, maybe 1 or 2 bags full, put them in a pot, fill it with water and cook for about 30 minutes. When cool, strain the broth, put it into freezable containers and save it in freezer for future use.
How easy can it be?

The following veggie ends are good to use:
Onions, carrots, cabbage, leeks, scallions, green beans, sweet potato, fennel, zucchini, mushrooms, winter squash.

You don't want to use:
Kale, broccoli, peppers, or any bitter type veggies or they will make your broth bitter.

I usually add about 6-8 black peppercorns and 2 bay leaves. It's also nice to add a whole sweet potato
to give it a little touch of sweetness. Beets can add a nice flavor but will turn your broth red which may
dominate the color of the food you want to make from it.

Having good homemade veggie broth on hand is one of the secrets to creating great vegan meals with EASE!

Enjoy!

Luv, R

ER /Vicodin Induced Thanksgiving Recipe Creation

So when you've just fallen on your face in your very own bedroom, causing one of your upper incisors to perforate the area just above your upper lip, your husband drives you to the local hospital emergency room.
This was a totally unplanned activity during an evening alone with my honey. But as I wrote the other day, my husband is very good at being very spontaneous, so off we went.

About 2 hours later, a Dr. Lowenstein was (artfully, I hope?) sewing 12 sutures into my inner and outer mouth. My lower face had been numbed completely and by the time the doc began his work, the vicodin had me softly sailing in a very calm sea...like maybe the Caribbean, or somewhere.

And guess what my thoughts turned to? Come on, it's a no brainer, makes total sense, a completely logical segue to the Thanksgiving Dinner Menu!

Somewhere between the second and third stitch, I'm thinking about the main dish...some kind of Tofu Napolean, layered with butternut squash and fresh thyme. Between the fourth and fifth suture, another layer of some kind of hearty grain laced with onions, pistachios, currents, mushrooms, sage. And I think there's gotta be a layer of greens. Maybe broccoli rabe or kale or even brussel sprouts. And then from stitch six through nine, I'm working on the sauce. Stitches nine through twelve prove to be too distracting for menu planning because they are on the inside of my mouth.  That's probably too much information? If so, I apologize.

My lip is swollen, I'm quickly recovering and I'm just so glad to have gotten a head start on Thanksgiving.

Hurry Up and Relax .....Sunset Sail Picnic Quickie on SKON

I have to confess that spontaneity has always made me a little bit queasy. Lucky for me, my dear hubby is the "king" of being in the moment, changing plans on a dime, and deciding at the last minute. Although my basic training in these areas was rough, I am now a (mostly) happy participant in the land of "spur of the moment fun"....( But, at times, I still  have to get out the oil can and grease up my wheels.)

When I called my dear friend Sheri to see if she and Dan wanted to attend the Grand Opening of the Rondout Music Lounge and hear our friend and neighbor, Harvey Sorgen play with his jazz trio, she, in turn, invited me and my hubby to go sailing and have a picnic dinner on their boat beforehand.

This called for changing plans, which had included eating dinner out. My immediate response?  "Picnic Dinner for a Sunset Sail? OMG! I'll never be able to do it in this limited time!" See what I mean about me and spontaneity? I had about 1 hour to get it together.

Luckily, I had made a Swiss Chard salad that very morning. This is a NY Times Magazine recipe, part of a healthy selection of other salad recipes, most not vegan but very adaptable to the vegan palate. This recipe is quick and easy so I could have made it within the time limit if I had to.

The Teriyaki Tofu is a breeze when you use a delicious product called "Soy Vay"....and your toaster oven.
While there is more than a healthy dose of sugar in the bottled "Soy Vay", it is made of pure, no preservative
ingredients and is great as a last minute marinade for just about anything.

The Cucumber salad, very simple, is also from the NY Times. I just looked at the date the recipe was published in the paper. It is from June 2005 and I have been making it every summer since. If you own a mandolin (no, not the stringed instrument!) you can make uniform very thin slices of an entire large cucumber in about a minute. If not, get out your sharpest knife and focus....

The green beans (haricort vert) and carrots came out of the garden today. They too were quick and easy, done by briefly blanching then dressing them.

I have no excuse for the Cape Cod Potato Chips. I just love them, and as my family will attest, I have a "problem" with chips. Crunch crunch.mmmm, mmmm.

As a summer drink, a dry/brut Proseco is impossible to beat. It is light, crispy, bubbly and as intoxicating as a waterfall on a hot afternoon.

Picnic Dinner Quickie (for 4)


Cooked Chard Salad w/Lemon Caper Vinaigrette
Homegrown Haricort Vert and Sliced carrots Salad w/Sherry-Shallot Vinagrette
Sweet and Sour Dilled Cucumber Salad
Veri Veri Teriyaki Tofu Steaks

Cape Cod Salt and Pepper Potato Chips /Appetizer

Proseco-preferably Brut

Fresh Strawberries for dessert

Cooked Chard Salad w/Lemon Caper Vinaigrette 

1-1-1/2 lbs Rinsed and Copped Swiss Chard
1/3 c extra virgin olive oil
2 Tbs fresh lemon juice
1 tsp capers w/a drop of their brine
1 Tbs chopped fresh parsley

Blanch the chard in boiling water 2 minutes.
Drain, and squeeze out liquid.
Combine remaining ingredients is a small bowl
Drizzle vinaigrette over chard, toss, chill and eat!

Haricort Vert and Sliced Carrot Salad with Sherry Shallot Vinaigrette

1/2 lb. haricort vert
2-3 carrots
1 small or 1/2 large shallot, minced
1 tsp Country style Dijon Mustard
1/4-1/3 c extra virigin olive oil
2-3 Tbs Sherry Vinegar
Salt and Pepper to taste

Rinse and trim Haricort Vert
Peel and thinly slice Carrots (at an angle so they're pretty)
Blanch Haricort Vert and Carrots 2-3 minutes
Run them under cold water to stop the cooking.
Drain and place in bowl.
Toss with Vinaigrette and Masticate!

Sweet and Sour Dilled Cucumber Salad

2-3 large Cucumbers, peeled
2 Tbs sugar
1/4 c white wine vinegar
1 tsp salt or to taste
1/4 c finely chopped fresh dill

Thinly slice cucumber w/a mandolin or lots of patience and attention.
Combine remaining ingredients in a small bowl.
Toss dressing with Cucumbers
Cover with plastic wrap and refrigerate until chilled, up to 4 hours.

Veri Veri Teriyaki Tofu Steaks


1-1/2 lbs Tofu, drained (I place the tofu between 2 plates, place weight on top, and spill water off, turn over plates and tofu and repeat.)
1/2 cup Veri Veri Teriyaki Soy Vay
Organic Canola cooking spray

Pre-heat toaster oven to 350
Spray toaster over pan/tray with canola oil.
Carefully slice tofu (You should be able to get 5-6 tofu steaks per cake of tofu.)
Place tofu on pan/tray.
Bake at 350 for 10 minutes, turn over, spooning sauce onto second side and bake for another 10 minutes.

Cape Cod Salt and Pepper Potato Chips

Open at your own risk.
Eat them up and try to share.

The food was really good, the company was wonderful and the Sunset over the Hudson GRAND and beautiful!!!  Skon and crew provided a smooth silky sail, complete with colorful, billowing spinnaker, wing on wing... Like we were saying as it was happening, "just like a mini vacation!"....Thanks Dan and Sheri!

(Harvey's trio at the Rondout Music Lounge was superb. This venue used to be the old dark "Sturgeon". The new owners have done a really great job of bringing out the old architectural details, including brick walls, wide board floors, tin ceilings and large windows. The staff was super nice. But...the menu needs a makeover. I imagine it will develop beyond the 5 or 6 meat dominated items now on the menu.....good for the owners that I'm not a food critic.)

Overall, I loved and totally enjoyed this evening out....and we stayed out past midnight!

Keeping it Together-the Art of The Vegan Babycake

I was inspired to make a dish that would go with my brother in law Tom's Tomatillo Salsa (now officially named "Tom Tom Salsa") since he was kind enough to send some of the tasty stuff back home with us. AND! I had some home grown broccoli and green beans that I blanched earlier today as well as some corn on the cob leftover from last night's dinner.

The question then becomes, how do you put it all together with other foodstuffs that you have in the house to make something yummy? Veggie Fritters came to mind, especially since I already  had carrots (always have carrots in the fridge), zucchini, scallions and garlic.

Then, the predictable, yet Very Difficult Vegan Dilemma!!!! How do you hold it all together without eggs?

Time to call in the expert! So I call my dear friend Pam, chef-owner of the Garden Cafe. She generously offers me priceless tips on a regular basis. (Pearls of her wisdom gleaned from her maybe millions of hours of expert cooking.)  How lucky can a food obsessed vegan girl get? 

Priceless Tip #1: Chop all veggies Very Small or they can break up the pancake.
Priceless Tip #2: Get the oil nice and Hot and have the batter Very Cold so it sizzles nicely in the pan.
                          (Cast Iron pans are great...we'll talk more about it soon.)
Priceless Tip #3: Make the batter about the Veggies, not the flour/pancake part = More veggie, less pancake.

Pam suggested I use unbleached white flour and a little leavening.  A few recipes I found on Google under "vegan veggie fritters" had similar suggestions. So here is what I came up with:

Savory Garden Babycakes w/Tom Tom Salsa

1 small to medium zucchini, grated
2 carrots, grated
1 cup blanched broccoli chopped fine
6 or so blanched haricort vert (skinny green beens) chopped fine
1 or 2 blanched corn cobs (kernals removed with sharp knife after blanching)
1 small head local garlic, roasted***
3-4 scallions minced
2 TBS fresh thyme minced
1/2 cup unbleached white flour (I substituted 1/8 c with cornmeal as I love the grainy texture)
1 tsp baking powder
salt and fresh ground pepper to taste
1/4-1/3 cup extra virgin olive oil for frying

***To roast garlic:
Slice the tippy top off of a whole head of garlic(..just enough to expose the top of each clove)
Place garlic on a small piece of aluminum foil. Drizzle with 1 tsp olive oil. Close top of
foil over garlic head and place in 350 degree (toaster) oven for about 35-40 minutes. It is
done when garlic cloves are very soft and garlic oozes out of the skin when pressed.
This is soooo goooood as it is. You can spread any extra on a cracker and have an
unbelievably delicious treat, just save enough for the babycakes!

WARNING! Once you try this easy way to roast a head of garlic, you may not be able to stop. My friend Karen (a fine and beautiful cook, baker and gardener) served whole roasted heads of garlic broken open with crackers so that dinner guests could squeeze the oozy garlic onto a cracker themselves as a simply made and delish appetizer.

Back to the recipe:

-Grate, mince and chop all veggies and combine in large bowl
-Squeeze garlic out of the cloves and mix into the veggies
-Refrigerate for 1/2 hour or so
-Mix flour and baking soda in separate small bowl
-Sprinkle flour mixture over veggies and add 2 TBS rice or soy milk
-Toss mixture together
-Season with salt and pepper
-Do not over mix or it will become too pasty

-Heat the oil in the Cast Iron Pan till it sizzles when a (little) drop of water hits it.
-Form the small a little less than palm sized babycakes with your hands and lower them gently into the hot oil.
-A good size is about 3" in diameter...less likely to break.
-Move them around a bit with a spatula so they don't stick.
-Turn over when brown and crisp on the first side. Then repeat on second side.
-Place done babycakes on paper towel lined platter while cooking the rest.

Serve topped with a generous dollop of vegan sour cream , Tom Tom Salsa*and Curried Hot sauce (We were lucky enough to have Tom's home grown, homemade but a wide variety of hot sauces are locally available in health food and other food stores.) If you're thinking a little pretty and fancy, serve them on a bed of fresh greens.

We had them with a green salad simply dressed with extra virgin olive oil, and a sprinkling of sherry vinegar, salt and pepper.

* Recipe for Tom's Tom Tom  Salsa in Blog dated Aug 1, 2011.

You can use almost any combination of veggies, chopped, minced or grated small, depending on what's in your garden, what you have at home and what is available locally/seasonally. Veggies amounted to about 3 cups total.

Same with herbs..experiment with what you have fresh. Babycakes can also be made with a Mexican, Indian or Asian flare by changing the type of herbs, spices and other elements such as adding beans or grains....I will share  my experiments with these other elements in the future. Meanwhile, have fun improvising!

These babycakes were outrageously delish and the condiments lent coolness (sour cream), lightness and sweetness (Tom Tom Salsa) and spiciness (curried hot pepper sauce) to the crispy "vegginess" of it all. The only problem was not enough. The above recipe serves 3. I suggest doubling it because they are light, bursting with flavor (the roasted garlic...?) and easy to eat.

Even my daughter gave them a "Wow, these are good, Mom. Can you make them again tomorrow?"...and that's saying something!

Luv to u all.

Vegan Couple Well Fed in the Land of the Philly Cheesesteak!

The Schuylkill River which runs through Fairmont Park behind the Philadelphia Art Museum is just a short walk from my bother-in-laws' lovely townhouse. Everyone in the family loves visiting our classy brothers who have an exquisite roof garden where they grow tomatoes galore, chard, a variety of peppers and lettuces, peas and culinary herbs, flowers and even a few trees in huge pots.

They graciously share the bounty of their garden and general lifestyle with us. We have coffee on the roof deck "amidst the garden and the flowers" and are treated to at least one simply made and absolutely delicious meal during a weekend visit.

Philly is no problem where food is concerned. There is an ample variety of eating establishments serving a huge array of ethnic cuisine as well as specifically vegan and vegetarian restaurants. But some of the best food I've ever enjoyed in Philly is made right in my bro-in-laws' immaculate, nicely equipped kitchen.

While T prepared the Tomatillo Salsa (using a cuisinart), M worked on making the elements of,  and on assembling some mighty tasty, completely vegan tostadas.

The following recipe(s) are based on descriptions by M and T, my observation and taste buds...
in other words, not an exact science, but simple enough to try out without a precise recipe.


Veggie and Refried Bean Tostadas Hermosas

1 dozen corn tortillas    
2-3 ears of corn, peeled and blanched. Corn kernals removed after cooking with sharp knife.
A variety of  (fresh picked home grown) cherry tomatoes, halved
One 16 oz package of shredded soy cheese ( I use Daiya. Today's brand was from Trader Joe's and Yummy.)
2 cans (organic) refried beans
1 recipe tomatillo salsa
Toast tortillas lightly. Then spread with refried beans, 
sprinkle with corn, halved tomatoes, and cheese.
Toast in 375 degree oven for 5 minutes (or until cheese just melts).
Serve topped with homemade tomatillo salsa and homemade curried hot sauce on the side.
Yum!

Tomatillo Salsa was made from fresh home grown tomatillos, ample cilantro, a bit of chopped fresh mint (optional),  lime juice, salt and pepper.
Use your taste buds for proportions and/ or let me know if you need more specifics.

This delightful meal was fresh as could be with several ingredients coming out of the garden and very healthy as well, containing all the food groups:  grains (corn tortillas), veggies and, protein (refried beans). And of course the veggies could be varied depending on what's in season.....the corn and fresh tomatos were delish today but you can also try asparagus, broccoli, onion, roasted peppers, herbs including basil, thyme or parsley.

The Tomatillo Salsa went perfectly and lent a clean fresh flavor to the hardy beans and tortillas. T had also made a curried hot sauce made from home grown hot hot peppers....wow! spicey and fab!

So while I was walking along the Schuylkill this morning, my friend Carrie called and asked
"So what do Vegan's eat in the land of the Philly Cheesesteak? " and she then offered, "That should be the
theme/ title of  your next blog" .  Thank you Carrie, brilliant!

And thank you, my hospitable brothers for welcoming us and so kindly serving us the food we love.

Luscious Vegan Seasonal: When leftovers are better than the freshly made th...

Luscious Vegan Seasonal: When leftovers are better than the freshly made th...: "Mon July 25, 2001 - Dinner Menu -'You'll never guess'Stuffed Patty Pan and Zucchini -Home grown broccoli sauteed with garlic and extra ..."

Something simple for a Tuesday night

So a little insight into how I plan my meals. First, I think about what I have in the fridge and/ or cupboard. Second, I think about what I may get easily that is in season. I knew I wanted to use the fresh corn I had in the fridge, and to me, there's nothing better than barbqued corn on the cob. So then what to do for a protein? a green? Got inspired to cook the sausages because Bubbies sauerkraut (which we had never tried) was on sale.(it was so yummy with the dijon and sausage!) The beets came out of the garden today and the greens were ample and lush.


Dinner Menu July 26, 2011

Barbecued (Field Roast Vegan) Sausages
Bubbies Sauerkraut and Dijon Mustard
Barbecued Corn on the Cob with Olive Oil and Fresh Tarragon
Roasted (Home grown) Beets and Beet Greens with Garlic and Umeboshi Vinegar

Field Roast Sausages are great. They come in 3 flavors...apple, italian and chipotle.
Tonight we had the chipotle because those were on sale this week. Just grill till lightly browned.

To barbeque corn, I strip off the dark green outer husks only, leaving a layer of tender light green husk - just enough to cover the kernals. I then carefully peel that down to remove the silk. Then brush the corn with a light coating of olive oil and pat on whatever chopped herbs you have available. I used some home grown tarragon today. (The other day, thai basil, last week, fresh dill.) Re-cover the corn with the thin layer of husk. Use 2 thin strips of the outer husk, tied together to tie around the corn (like a ribbon) to keep the husk on. Throw it on the barbie for about 10 minutes, keep turning and keep it up away from direct flame. Very sweet roasted flavor...and being covered in the husk while cooking enhances the corn flavor.

I have to credit Lisa Cooper for the beet recipe. It is divine in taste and simplicity. You can either roast or boil the beets...I prefer roasting, because the flavor is better and they are really easy to peel after roasting. Wrap each beet in aluminum foil. Place on a sheet and roast for about 40 minutes on 400. Yes, I use my toaster oven....keeps the kitchen much cooler and uses less energy. While beets are roasting, wash and chop the beet greens, mince garlic...I like a lot, like 3-4 cloves for a big colander full of chopped greens. Heat some extra virgin olive oil in a pan (I use cast iron and will tell you all about my PAN soon). Add the garlic and saute for a minute, add the greens and keep stirring for a few minutes till the JUST wilt moment....Do not cook too much. Turn off heat.
Let the beets cool, remove from foil, rinse off skins, slice or cube and add them to the greens. Turn on heat, add umeboshi vinegar..sprinkle it on and don't use too much, it's salty, so try out a little and add more if you like.

Thanks Lisa, I love this recipe and make it all the time...some day, my daughter might try it.....

Luv to you all...

When leftovers are better than the freshly made thing...

Mon July 25, 2001 - Dinner Menu


-"You'll never  guess"Stuffed Patty Pan and Zucchini
-Home grown broccoli sauteed with garlic and extra virigin olive oil
-Local Heirloom Tomato Salad with Fresh Homegrown Basil and minced red onion
-Bread Alone Peasant Bread (to mop up the tomato salad juice, YUM!)

The Stuffed Patty Pans of last night were so good that I decided to roast more patty pans and a large zucchini
to use up the rest of the stuffing. I scooped out the seeds and filled with the stuffing (brown rice, eggplant, onion, tomato, fresh corn, thai basil( Woodstock farm market) (-see blog of 7/25 for complete recipe experience.)

The squash was delicious, the flavors of the summer vegetables and herbs are just made for eachother..what else can be said....
I blanched the Broccoli (from our own garden, yeah!) in  boiling water for 2 minutes, then ran cold water over it in a colander to stop the cooking. I then sauteed it in good olive oil and fresh local garlic...yum, one of my favorite all time preparations for broccoli .
I sliced up one red and one green heirloom tomato, alternating the colored slices on an oval plate.
 I then sprinkled the toms with olive oil, diced red onion and chopped basil (grown right on my deck). Add fresh ground black pepper and sea salt to taste...
This was a beautiful summer meal...we loved how the crusty simple bread so perfectly lent itself to the tomato basil juices...Is there an OMG called for here?
And of course, it's always something of a miracle when my daughter likes the meal...I could tell she did, not because she said it was good but just because she ate quietly and without complaint.

Patty Pans Almost Too Adorable to Eat

Growing my own vegetables for the first time in many years is a mellow kind of thrill. Between what is coming out of my garden and what I can get at the local (Woodstock ) farmer's market, the inspiration to whip up great, vegan meals is as abundant as the produce itself.
Menu, Sunday, July 24, 2011
Stuffed Patty Pan Squash
French Green Beans w/Lemon juice and Tamari
Cucumber Salad w/Fresh Dill
Sliced Heirloom Tomatoes w/Olive Oil. Salt and Pepper
Dessert: Fresh Sliced Peaches and Sugarplums
The compact yellow patty pan squashes that are proliferating right now in my garden, were the muses for tonight's meal. I gave (about 6) of them a slight coat of olive oil and roasted them whole in the (350 degrees) toaster oven. (Yes! my toaster oven is my summer kitchen...where I roast everything from asparagus to potatoes to tempeh, tofu, beets,nuts and seeds, you name it....)
While those beautiful babies were roasting, I started some brown jasmine rice and got to work on the rest of the stuffing. I was in a "use only what's in the fridge" type of mindset which is so super easy in our northeastern summers....what's in the fridge is fresh and local!!!
1 ear of corn (kernals sliced off), 1 small globe (lovely light purple) eggplant diced, 1 medium onion diced, 3-4 small cloves (Bob Lavagi) garlic diced, 3 small heirloom tomatoes diced, 1/2 cup thai basil leaves, chopped, 2/3 cup vegan (Daiya) cheddar cheese.
I sauteed the veggies, starting with the onion and garlic, then adding the rest as they got chopped. When all veggies were tender, I added 1 cup of the cooked rice and the vegan cheddar and mixed it all together.
 After letting the patty pans cool, I cut a quarter sized hole in the top of each and using a melon baller (thank you Linda Lalita) to scoop out the inside, leaving the shell. Chop and mix the scooped squash into the veggie mixture, then stuff the shell with the stuffing...best method, use your just washed hands..Pack extra stuffing on top and then bake at 300 for 20 or so minutes until the cheddar is melted and the squash is heated through.
Tonight I blanched (throw into boiling water for 2 minutes, then rinse quickly with cold water to stop the cooking) haricort vert, my home grown,deliciously sweet skinny sting beans and served them with fresh lemon juice and tamari...so simple so the green bean itself can shine.
I served the above with some cucumber salad* (made yesterday) and a plate of sliced local heirloom tomatoes with olive oil, salt and pepper.
It was all delish, all local. all vegan....
There's nothing like being in my kitchen.....I send my love out to all....
*Cucumber salad recipe to follow