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Roasted Beets, Sautéed Chard, and Quinoa Salad with YUBA!!!

3 Apr

I’ve been trying to cook quick, healthy meals for myself. For me, and for you.

Well, ok, a balanced diet can allow a chocolate chip cookie with sea salt sometimes too, especially when I bought it at a HUGE bakesale with all of the proceeds going to Japan. Yum.

And ok, I believe that a balanced diet also allows a trip to Oakland’s newest mac n’ cheese hotspot, Homeroom. “Mac the Goat” (goat cheese and scallions) and Peanut Butter Pie. I couldn’t pass up the opportunity. It was phenomenal.

Alright alright, back to quick healthy meals. Today I took a walk to the farmer’s market. I sat in the sun, I started to read a book for fun, and I bought some colorful items to cook for dinner.

Chioggia Beets (google image them, so beautiful!) aka Candy-Stripe Beets:

Red-Stemmed Swiss Chard:


Yuba aka Tofu Skins:

I roasted the beets with a little water for about 45 minutes to an hour. I chopped my beets and added them to my sauteed chard. I mixed everything together with some quinoa and black beans and topped it all off with my spicy yuba.

I now have a happy tummy. I’ve been needing this.

But really, can you please come over for dinner? I need some company and I want to cook for you AND I will do your dishes. Please. It will be fun, I promise.

Roasted Beets, Sauteed Chard, and Quinoa Salad with YUBA!!!

I listed all of the ingredients in italics before each step

Serves 4-6 (or 1 + leftovers!)

Beets, about 1 pound
salt
water
red vinegar

1. Roast your beets. Preheat oven to 350 degrees F. Wash and trim your beets then place them in a baking pan, sprinkle the beets with salt, and fill the pan with about 1/8th of an inch of water. Cover and roast for about 30 minutes to an hour, until a knife can very easily pierce the beets through to the center. Cool, peel (I used a combo of a paring knife plus my hands; its messy, don’t sweat it), chop, and sprinkle with salt and some red vinegar.

1 onion, chopped
1 bunch chard
salt
vinegar
water or broth

2. Saute the chard. Slice an onion and set aside. Wash your chard. Pull the leaves from the ribs. Trim the ends from the ribs and then cut them into thin slices. Cut the leaves into wide ribbons. Heat a pan with about 2 tablespoons olive oil. Add the onion and saute for about 5 minutes. Add the chard and cook until the leaves are tender. Add some salt. Add a little bit of water or stock if the pan gets dry and the onions begin to stick and brown.


1 cup dry quinoa
1 cup water
1 cup broth

3. Prepare your quinoa. I used 1 cup of quinoa (rinsed), 1 cup of vegetable broth (leftover from making my polenta earlier this week), and 1 cup of water. Combine everything in the pan, boil, then reduce heat and simmer for about 15 mintues.

Everything in steps 1-3 + black beans + yuba

4. Assembly. Combine the beets and the chard. Dump the quinoa into the mix. I added black beans because I had some left over from earlier in the week. Salt, pepper, vinegar (I used red), and top with yuba, or cheese, or nuts, or whatever the heck you feel like.

Turn Your Gray Day to Green: Spinach Broccoli Soup

24 Mar

So much for a warm, sunny few days in Los Angeles. In all my years growing up here I have never seen such screaming rain (well maybe I have? but I’ve blocked it out of my memory). Sigh, Los Angeles needs rain, I guess they do. Rain turns things from gray to green.

My (gray) day today consisted of a (quick and pleasant) visit to the “gynie,” a brief jog in the drizzle before the storm, finishing up the final season of Big Love, and making bright green Spinach Broccoli Soup.


Tonight my family had over an old family friend for dinner. She used to take care of me from when I was a tiny baby until I was 7 years old. She was 21 (my current age) and taking care of baby Stephanie. Crazy. She now has her own baby girl who is not such a baby anymore but a beautiful sophisticated 5th grader. And tonight this beautiful sophisticated 5th grader ate the dinner that I cooked. She ate my spinach broccoli soup. She ate my grilled barbecue chicken, my whole wheat Israeli couscous, and my roasted balsamic green beans and tomatoes. She ate my homemade orange cornmeal cake with orange fig marmalade. This girl rocks!


Please try to find some green in your gray. It’ll make you feel good, I promise.


This soup is thick and you definitely have to like broccoli to eat it. You also might need to floss your teeth after you are done slurping. I really loved it as a mini pre-dinner course because you get the perfect little 1/2 cup of soup to start off and brighten up your meal.

Spinach Broccoli Soup

adapted from Joy the Baker

This served 5 of us a mini pre-dinner course

1 tablespoon olive oil
1 clove of garlic, chopped
1/2 yellow onion, chopped
1 large head broccoli, cut into large florets, about 2/3 pound
2 1/2 cups vegetable stock (preferred) or water
1/4 teaspoon each of sea salt and fresh ground black pepper, or to taste
1 teaspoon ground cumin
1 cup spinach leaves (or arugula), packed
squeeze of 1/2 a lemon

For serving, more fresh black pepper and sea salt, Parmesan slivers

Heat olive oil in a large saucepan/pot over medium heat. Add onions and cook until soft and translucent, about 4 to 5 minutes. Add the garlic and cook for another minute. Add the broccoli and cook for about 4 minutes, until the broccoli is bright green in color. Add the cumin, salt, and pepper and stir to combine.

Add the vegetable stock or water, lower the heat, and cover. Cook for about 8 minutes, until the broccoli has been softened and is just tender.

Being careful and working in 2 or more batches, transfer some of the soup liquid and broccoli to a blender, add half of the spinach and blend until smooth. Transfer to a bowl or another pot while you blend the second batch of soup with the rest of the spinach. Return to the pot over a low flame, check to see if it needs more salt/pepper, squeeze in the lemon and serve with Parmesan and more fresh ground pepper.

Vegan Mac (Fusilli) n’ “Cheese”

9 Mar

Creamy. Cheesy (ish). Nutty. Saucy. All nestling inside of each and every curve of the suave fusilli noodle.

Sounds pretty sexy, right? Sexy vegan “Mac” n’ “Cheese.”

But nah this little dish is really quite modest. Especially since I added frozen peas n’ carrots. From sexy to modest to good ol’ comfort food. The cheesy-ness comes from making a roux with a vegan butter substitute (I am definitely a big fan of Earth Balance “butter”), some flour, almond milk, and…drum roll please…NUTRITIONAL YEAST.

What the heck is nutritional yeast? Well, to me it looks like nasty yellow fish flakes. However it does provide a quite lovely (yet acquired) nutty taste and it is jam-packed with B vitamins, protein, and all sorts of good things for your bod.

Some love sprinkling nut. yeast on their toast or atop popcorn. I have not gotten there yet. I have, however, found myself basking in the goodness of nut. yeast melted into a “creamy” sauce sans actual cream.

And as always with mac n’ cheese (and pasta dishes in general), bread crumb topping or homemade croutons are always welcome and enhance the dish.

Now let’s get cooking!

(thanks, Chloe for the great recipe, check out her awesome website)

Chloe’s Vegan Mac N’ Cheese

makes, oh, 8? servings (yay lunch leftovers!!!!)

1 pound of the pasta of your choice
1/4 cup of soy-free Earth Balance
1/3 cup flour
3 cups nondairy milk (I used almond milk)
1 cup nutritional yeast
2 tablespoons tomato paste (I used marinara sauce because that was what I had on hand)
2 teaspoons sea salt
1 teaspoon garlic powder (I used fresh garlic)
1 tablespoon lemon juice
optional: frozen or fresh broccoli or peas n’ carrots
also optional: bread crumbs or croutons

1. Cook pasta according to package directions.

2. In a medium saucepan, make a roux by whisking the margarine and flour over medium heat for 3 to 5 minutes (yes it looks solid and a bit clumpy, but keep whisking). Add nondairy milk, nut. yeast, tomato paste (or sauce), sea salt, and garlic. Bring to a boil, whisking frequently, then simmer the mixture until it thickens, about 5-10 more minutes. Stir in lemon juice and adjust seasonings to taste.

3. Toss the noodles with the sauce (and veggies, if using) and as Chloe says, “enjoy the sound of suctioning noodles as you mix.”

Next time:
mmm some smoky paprika might be nice! or maybe some pumpkin puree!!!

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