Meatless Monday: Potato “Deviled Eggs”

I’m not a football fan. Sure, I love a good community gathering now and then, and I can appreciate a nice pass, great catch, swift run, straight kick. I totally get team spirit, and of course athleticism at its peak can be invigorating to watch.

But when my kid suffered a severe concussion on his second day of high school, and when three months later a specialist said he had symptoms of someone ten days post-injury, that spoiled it for me. I can’t derive pleasure from watching boys and men risk their brains.

Still, it’s a food occasion and I’m down for fun food, even when it’s just our little family. We’ve had a full week and none of us felt up to a party. We recorded the game, did our own things, and then came together in the evening to eat and watch (or not watch–I read a book during the plays and watched the commercials and half-time shows; Tell Me More by Kelly Corrigan, if you must know, and it’s so good) the game.

Guy bought bean dip for chips; mine is so much better, though his purchase gave me time to make something else: a veggie-version of deviled eggs.

I took the inspiration from Forks Over KnivesSmoky Little Devils, potato bites filled with home-made hummus. But then you’ve got potato middles looking for something else to do… Why not just use the potatoes themselves as filling?

If I were making this for a crowd, I’d double (or triple) the recipe.

Potato “Deviled Eggs”
Makes 24 bites

12 small round potatoes (I used “Baby Creamers” purchased at Costco)
2 Tbsp plant-based mayonnaise
1 Tbsp stone ground mustard
1 clove garlic
1/2 tsp mild curry powder (or to taste)
Paprika, for serving

Boil potatoes for 15 minutes until fork tender; drain and cool. When cool, slice potatoes in half and remove the middle of each side using the small end of a melon baller. Put potatoes hole-side-up on a serving tray. Add potato middles to a food processor and pulse with mayo, mustard, garlic and curry powder, pausing to scrape the bowl as needed. Transfer the mixture to a zip-top bag and cut off one corner. Pipe the filling into the potatoes. Sprinkle with paprika and serve.

I went super-basic with this recipe, but as there are a bazillion variations on deviled eggs, go crazy and do your own thing: cajun seasoning or chili powder instead of curry? You bet. Top with celery, capers, shallots, green onion? Why not?

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Meatless Monday – Arugula-Lemon Pesto (vegan)

Light years ago (it seems), C19 did a science fair project that involved growing basil plants. We love basil–pizza or pasta margherita, bruschetta, pesto… Oh my seriously summer-loving YUM! We discovered (science fair whatever, though I do recall Kiddo got whatever credit/grade he needed) that basil grew well, during summer, in the planter on the side of the house facing the backyard. Goody on us!

I have been missing basil, missing pesto, because…January. Too cold.

Friends gave us the most incredible gift, a Tower Garden, at summer’s end. It had basil, for a time, until the weather turned. It also had romaine, which we ate nightly until it also passed. Now, arugula and mint proliferate.

Girlfriends came over this weekend. One mentioned having made an arugula-lemon hummus. I requested the recipe. Later, we moved to the deck where she noticed my arugula-laden Tower Garden and my small but heavy potted lemon tree. Clearly, I need that recipe! And yet…

Guy awoke in the middle of the night, feverish. He moved to another bed, and has lolled about throughout the day. His dinner tonight: ramen. It takes only minutes and it’s our go-to sick day comfort food.

Q13 and I wanted something just a little…more. I suggested arugula-lemon pesto pasta and he jumped at it. He’s at that age where he’s wanting to learn to cook (and wanting breaks from homework). So…

He cranked the tunes on his portable speaker. We harvested and washed arugula. We tossed ingredients in the Cuisinart, blended and tasted and adjusted, dancing all the while I made notes to capture what we were doing as we loosely followed other recipes.

We cooked the pasta (dance). We tasted the pesto (dance). We added pesto to pasta and fresh tomato to garnish and (DANCE) oh my. We high-fived over our newly created recipe.

Remarkably, since Q13 doesn’t love arugula in a salad. Too peppery. But he loves this!

C19 took the middle school Foods class twice because he enjoyed it so much. They no longer offer it, so I am Q13’s foods teacher. I don’t mind. We’re having fun and making memories. Love!

Arugula-Lemon Pesto

½ c toasted pine nuts (or combination – pine & walnuts)
2 c packed arugula leaves
3 cloves peeled garlic
½ lemon, zested
2 tsp Trader Joe’s 21 Seasoning Salute (or no-salt herb/spice mix)
½ tsp red chili pepper
1 ½ lemons, juiced (start with ½, and add as needed)
¼ c extra virgin olive oil
2 Tbsp water
4 drops Tapatio (hot sauce)
Cooked whole wheat pasta of choice
Chopped fresh tomatoes, to garnish cooked pasta

Lightly dry-toast nuts in a pan over medium heat just until fragrant. (Oh, the fragrance!)

In a food processor, combine arugula, toasted nuts, garlic, lemon zest, spices and juice of a half lemon. Pulse to combine.

While processor runs, slowly drizzle in olive oil, stopping to scrape sides as needed. Follow with water. When pesto has achieved desired consistency (add additional lemon juice and/or seasonings) add a few drops of hot sauce.

The kiddo and I suggest you cook some whole wheat pasta while you’re making this mess, because it will taste amazing when you throw it all together. We cooked a combo of rotini and penne because that’s what we had. Top with some fresh tomato for good, yummy, fun!

Meatless Monday – Thug Kitchen 101

Two years ago my love whisked me away for a night in Mendocino. After a lovely afternoon walk on the beach, we ate dinner at The Ravens, a vegan restaurant so good you simply have to try it to believe it (especially if you think you don’t like veggies). While we waited for a table, we sipped chardonnay and browsed the bookstore. They had a great cookbook collection, and there I first encountered Thug Kitchen.

I don’t remember which of their cookbooks I picked up, but I couldn’t stop flipping the pages–these were the recipes I had been longing for as I increasingly leaned toward a plant-based diet. And the irreverence made me laugh. I’m not big on curse words, but the profanity makes it clear that the writers don’t take themselves too seriously.

Recently someone asked for veggie cookbooks recommendations so I grabbed Thug Kitchen 101 from the library. When my Guy saw how much I enjoyed it, he quickly placed an order for one more Christmas gift for me–yippee!

I don’t typically read cookbooks cover to cover, but I did with this one. I laughed. I experimented. I got my Tween in the kitchen cooking with me. I have made some recipes more than once. Others I’m still dying to try. As of right now, this is my favorite ever cookbook!

So far I have tried: flautas (where have these been all my Mexican-food-loving life? Note: make with leftover roasted fingerling potatoes), sun-dried tomato carbonara, skillet beer chili mac, coconut-lime rice, panko pasta topping, and 60-second parm. Not a miss among them.

Last night I had a killer headache and felt chilled to the bone after two hours of watching middle school rugby in a very gray San Francisco. I thought we had leftovers (Guy and Tween had taken care of those leftovers, apparently), so I needed to cook. It needed to be easy, fast, and comforting. Skillet Beer Chili Mac, I’m coming for ya…

You guys… So easy, so fast, comfort food at its best. The Kid and I had more for lunch today and Guy got jealous when he saw our dirty bowls because he forgot. We still have enough for tomorrow’s lunch and we might all drool on ourselves in anticipation between now and then.

The only things I did differently from the recipe: I cooked the onions without oil, added 2 cloves of garlic, and left out the maple syrup, oh, and I cooked the whole thing in my large soup pot. I used whole wheat curly macaroni and one can each of pinto and black beans (drained/rinsed). If you don’t do beer, you can sub another cup of veggie broth.

Skillet Beer Chili Mac
Serves 4-6

2 Tbsp mild chili powder
2 tsp ground cumin
2 tsp smoked paprika
1/4 tsp salt
1 c diced yellow onion (about 1/2 of a large onion)
2 cloves garlic, minced
1 red bell pepper, chopped
1 jalapeno, seeded and minced (mine was large; use a smaller one next time!)
1/2 c carrot (about 1 large or 2 small)
2 Tbsp tomato paste
1 15-oz can tomato sauce
1 c light beer
3 c vegetable broth
3 c small macaroni/pasta
3 c mixed beans (or 2 15-oz cans), like pinto or black
1/4 c nooch (nutritional yeast)
1 Tbsp lime juice
Optional toppings: sliced jalapenos, cilantro, red onion, avocado

Combine seasonings in a small bowl and set aside.

In a large soup pot over medium heat, saute onion for about 5 minutes. Add garlic, bell pepper, and jalapeno and cook for another 2 minutes. Add carrot, spices, and tomato paste and cook for 1 minute.

Add tomato sauce, beer, and veggie broth and bring to a simmer. Stir in pasta, cover and cook, stirring occasionally for 9-12 minutes until pasta is cooked. Remove from heat and add beans, nooch, and lime juice.

Adjust seasonings as necessary and serve with whatever toppings your mouth desires (avocado & tortilla chips for me!).

Link to the recipe as written (includes profanity)

Meatless Monday – Plant-Based YUM!

Some years ago I heard about UC Davis Integrative Medicine, and I am so grateful!

Integrative Medicine takes a whole person approach to health. UC Davis Integrative Medicine’s mission is “to help prevent chronic disease by educating people about how to make positive changes in their lifestyle habits.”

Through their weekly blog posts, recipes, webinars, and 21-day plant-based food challenges, they have helped me learn how to cook and eat healthier, for myself and for my family.

They are not my only resource, of course, but they sure lend credibility to my pursuit of health through eating primarily plants. And they have been a HUGE resource!

For three years, they have held an annual 21-day challenge. At no charge, they provide three weeks’ worth of recipes and nutrition information + a Facebook group to encourage mutual support. The first year I dabbled, but mostly felt overwhelmed; last year I petered out through too much life noise; this year, I’m going for it.

Today is Day 1, which means it’s not too late to SIGN UP! And tonight I will tell you–after a day’s worth of delicious plant-based eating–it’s worth it.

Today I ate…
Breakfast: apple pie oatmeal
Lunch: “fried” brown rice
Dinner: Tuscan vegetable soup + rainbow pasta salad (recipes UCDavis, sign up to receive the full 21-day recipe guide)

This wasn’t the prescribed Day 1 menu, but that’s part of why I enjoy this format. I can pick and choose from their menu; improvise based on what I have, what I want, what I already know how to do well; and eat healthy food to satisfaction.

In the plan, a Berries and Seeds Breakfast Bowl is a breakfast option for Week 2; Thai Fried Rice is Week 2‘s Monday lunch. I did my variation on those recipes, though based on their recipe, I omitted the oil from my rice and added instead more garlic and chili-garlic paste (and I will forever make these changes, as today’s rice was tastier).

I also have a solid minestronehow different can Tuscan veggie be from minestrone?–but thought I’d do dinner on their terms. So glad! Using an immersion blender to pulse it until pureed but for some chunks, this soup might have looked less appealing than some broth-based soups, but it smelled and tasted delicious and, to be honest, required less cook time. Of course I could also whip up a pasta salad without even thinking about it but this combination, with their oil-free Italian dressing (fresh basil, hummus, stone-ground mustard, red wine vinegar, and water to dilute), was a delicious change.

If you’re interested in healthy eating…
If you’re a carnivore who can’t believe plants taste good
If you’re looking for some new recipe suggestions

Sign up for the UC Davis Integrative Medicine 21-Day Food Challenge now!

Taco Tuesday

“Look around, look around at how lucky we are to be alive right now…”
–from Hamilton

I didn’t sleep well last night. Having put myself to bed at a reasonable hour, I spun in fitful sheet-tangles trying to find that just-right bodily pose that would release my mind to dreamland. But dreamland itself proved fitful, with vividly distressing dreams from which I woke-wide around 4 am. I finally fell back asleep, hard, just in time to greet this groggy day.

Somewhere in the night, as the stress bogeys pressed in hot and heavy, my brain produced this lovely, lilting line from Hamilton as a prayerful antidote. It played on a loop and stays with me today.

How lucky indeed.

I have not been a political person. In part because I don’t like conflict, but also because I generally don’t feel confident to speak on political issues. My heart directs me toward encouragement rather than confrontation.

I didn’t sleep in part because I haven’t been writing. I haven’t been writing because I don’t know what to say in light of all the literal and figurative whirlwinds decimating our beautiful world.

The kettle cannot contain the steam, so here blows:

Gun control laws need immediate and serious revision. Private citizens of sound mind who have passed a background check may have their guns, but private citizens don’t need silencers and automatic weapons.

Puerto Ricans are Americans struggling for survival and need all the help the U.S. can provide. If you would expect your country to help you in time of disaster, then you should demand as much for them.

Kneeling is a peaceful and prayerful pose. Kaepernick et al. aren’t protesting the flag but police violence against people of color. They aren’t disrespecting the military or our country but using their First Amendment freedom and position of power to shine a spotlight on injustice. Like Jesus, who used His power to get down in the dirt with those who suffered injustice.

Global Warming is not fake news but a scientifically proven reality, and the EPA and our National Parks need protection.

Giving tax cuts to the rich and stripping health care from the poor makes no sense.

We need bridges more than walls, and taco trucks on every corner would be down-right delicious.

October 4 is National Taco Day, and I strongly recommend you try my new fav taco recipe.

The original recipe comes from a partnership between the Sarno brothers at Wicked Healthy and Purple Carrot, a plant-powered meal prep company. I first heard about Chef Chad Sarno through UC Davis Department of Integrative Medicine (follow their blog for great information about nutrition and plant-based eating). And friends have shared rave reviews of Purple Carrot. Though I don’t need a meal prep service at this point, I am grateful that they are willing to share their recipes.

For the original recipe they made tostadas with mango salsa. I dropped the salsa and added jalapeno; and tostadas or soft or crispy tacos, any way you serve it, this recipe = delish!

Lentil Fajita Tacos
Serves 4

1 c red lentils
2 1/2 c water
8 corn tortillas or taco shells
1 large yellow or red onion, thinly sliced
8-10 garlic cloves, minced
2 bell peppers, thinly sliced
1 jalapeno, seeded and diced
1 lime, juiced
2 avocados, diced
fresh chopped cilantro
green cabbage or iceberg lettuce, chopped 

Combine lentils and water in a saucepan. Bring to a boil, cover, and reduce heat to low until water has been absorbed, about 14-17 minutes. The lentils should become soft and porridge-like. If necessary, use a potato masher or fork to mash them, and stir in the lime juice.

If you’re making tostadas, preheat the oven to 400 and toast tortillas for 10-12 minutes.

In a large skillet, saute onions for 3 minutes. Add garlic, bell peppers, and jalapeno and continue cooking, stirring occasionally, for another 5-10 minutes until veggies are soft and carmelized.

To serve, add lentils to tortillas or taco shells and top with fajita veggies, cabbage/lettuce, avocado, and cilantro.

If you have lentils left over, reheat with a drizzle of oil and more lime juice.

We are indeed lucky to be alive and, look around, we are alive right now. Let’s eat more tacos, kiss one another’s boo boos, love and protect each other and our world, and do something each day to make life on earth a better place for everyone.

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Sunday Sweets – Debbie’s Ginger Snaps

I don’t anticipate that Sunday Sweets will become a regular thing. However, I thought–could not believe it wasn’t–that our family’s all-time favorite cookie recipe was on the blog… And I was Wrong!

Many years ago, a church friend discovered that Teen enjoyed Kitchen Time. Mostly because he was food-motivated, which propelled him to find his way around to satisfy his occasionally odd teenage cravings. I think what happened (so long ago I don’t accurately remember the sequence of events…) is that she made the kiddo some cookies. He loved them, raved about them, ate most of them without sharing. So she shared the recipe, and they became his signature cookie.

They’re hers through and through, but I’m not sure we’ve made another cookie in this house since. Tween loves most things his brother likes, so brought these as his class birthday treat all through elementary school. Both kids have made them every year for their Scout summer camp (and most years the kids don’t get them because the adults eat them first!). And now Teen and Nephew will receive them in college care packages.

Nephew’s box prompted this post, actually. We didn’t have just the right box to mail the water bottle he left at our house and the cookies, so we went to the post office with both in hand. Business was slow and two friendly postal workers offered to help find the best box for the best rate. The cookies were in a Ziplock bag and one of the gals commented that they looked so good they were making her hungry.

So here you go, kind postal worker, and all who enjoy a hearty, spicy, crunch of a cookie.

Debbie’s Ginger Snaps
Makes 3-4 dozen

3/4 c butter-flavored shortening
1 c sugar
1/4 c molasses (unsulphured–I use Grandma’s brand–not blackstrap)
1 beaten egg
2 c flour
2 tsp baking soda
1 t each cinnamon, cloves, and ginger
1/4 t salt
granulated sugar for rolling

In a stand mixer, cream shortening and sugar. Add remaining ingredients and mix well. Roll into walnut-sized balls and coat lightly with sugar. Please on ungreased cookie sheet space 3-inches apart. Bake at 375 for 10-12 minutes. Cool on pan 2-3 minutes, then remove and cool on paper bags.

P.S. At church this morning, I introduced myself to someone who already knew me. She reminded me that, one morning this last year, she had been sitting in front of me at a women’s program; she struggled to get her sweater on, and I gently reached forward to help her with it. She had said to herself, “Who is this kind woman?” and I suppose asked around to find out.

Such a quick moment, such an easy act, but apparently it was meaningful to her then and meaningful to me today.

Kindness is easy, friends. Let’s all spread a little more Sunday sweetness, through cookies or other simple and generous acts.

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Meatless Monday – Tofu Scramble

Tween and I had a nearly perfect week while the Big Guys were away.

With a good balance of (age-appropriate) work and activities and play, alone-time and friend-time, and a huge stream of quiet flowing throughout, we thoroughly enjoyed each day and, at week’s end, we both felt productive and well-rested.

One thing on which we did not spend a lot of time: cooking. I made a couple quick-and-easy family meals (ramen, roasted veggie spaghetti) that provided leftovers. We ate one dinner out with a friend and again came home with leftovers.

For my own enjoyment, I made a tofu scramble that, along with some leftover roasted potatoes, made for several scrumptiously satisfying meals.

When we moved to the Bay Area more than a decade ago, I asked around for breakfast place suggestions. Repeatedly I heard about Rick & Ann’s, which–despite the 20-minute drive and at least 20-minute wait time–has become one of our family’s favorite special occasion spots.

Each of us has a favorite order, the thing we get every time, and mine is tofu scramble. Over the years I have kept my eyes peeled for a copycat recipe; I tried one that looked okay, but wasn’t.

I recently discovered Kathy Patalsky’s recipe in Healthy Happy Vegan Kitchen. With just a couple of tweaks (add fresh garlic and ginger and curry powder, skip maple syrup), this is as close as I’ll come to the real deal.

Even better? It’s so easy! Start to finish, I think it took less than fifteen minutes.Tofu Scramble
Serves 4

12 oz firm or extra-firm tofu
1/2 c diced onion
1/2 c other veggies (bell peppers, mushrooms)
2 cloves garlic, minced
1″ thumb fresh ginger, peeled and minced
1 c spinach, rough chopped
1 Tbsp soy sauce
1/3 c nutritional yeast
1/2 tsp ground turmeric
1/2 tsp curry powder
salt/pepper to taste
Green onion and/or cilantro to top (optional)

Drain tofu, then wrap it in paper towels between two plates, weighted to press out extra liquid. Set aside while you gather ingredients and chop veggies.

In a large pan, saute onion for 3 minutes; if necessary, add 1/2 tsp water to keep onion from sticking. Add other veggies, garlic and ginger and saute for additional 2 minutes.

Add tofu. Either break the block apart with your hands as you add to the pan or (easier if you have it) use a potato masher to break the tofu into bits. Add spinach and remaining spices and stir occasionally until spinach wilts and scramble warms through. Taste and adjust spices as desired.

Top with green onion and/or cilantro, and serve with roasted potatoes or potato-veggie hash and whole wheat toast.

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