Whole30 Vegetarian Days 2-3: Coconut Curry with Zucchini Noodles (Vegan, Paleo).

Day two of the Whole30 diet (with me trying it as a vegetarian) and things are still looking good. So far I'm not feeling restricted at all, if anything, I am eating more food than usual (which, honestly, kind of freaks me out). For breakfast we had sweet potato hash, poached eggs and avocado. My usual fare: toast. I'm not usually hungry in the morning and eating within 30 minutes of waking has been challenging. Yummy, but challenging.

Lunches have consisted of totally delightful, and HUGE salads topped with whatever we can get our hands on, from tomatoes, to fruit and nuts. It's been really nice actually. I'm a fan. And so far I'm not having any food cravings. I don't eat much in the way of sugar, and can do without grain for a while, at least. I can see missing beans in the long run, and haven't ruled out allowing myself a portion here and there.

The first night we had a TOTALLY scrumptious variety of veggies and fruit, including a baked sweet potato, roasted cauliflower with tahini sauce, apple,walnut and kale salad in a grapefruit vinaigrette, and fresh pineapple. All Whole30 approved foods. Doesn't feel like deprivation to me!

A few insights about Whole30 so far. First: I am not going to be paleo forever. I am sure of that. But I can see eating this way a majority of the time. Second: so far it's not that hard. It's not that far off of how we usually eat, and I'm enjoying eating so much fresh fruit and veg. Plus, it's been great to see my husband consume so much of it himself. I can imagine that if your normal diet consisted of a lot of processed food, that this transition would be exponentially difficult. Like today I brought 40 cupcakes to my son's school for his 5th birthday, but wasn't tempted to eat one. But then again, I'm not normally tempted by sweets, particularly baked goods, so no real shocker there.

So far the transition has been pretty easy, if not a little exciting, because I have even more reason to try new things. Like the "Vegetti."

Last night I made coconut curry with this new-found gadget. It's a contraption that turns veg into noodles. Well, kind of. It just spiral slices them. I'm up for anything, especially if it will get us through the next 30 days without eating each other's faces off.

The sauce I made came out top-notch and really made the whole dish. We would eat this again, and definitely the sauce is going to make a comeback!

Ingredients:

1-2 cups mixed vegetables of your choice. I used broccolini and carrots

3 large zucchini, spiralized

1 small onion, chopped

For the sauce:

1/2 can coconut cream

1 cup water

1 tsp each curry and turmeric

salt to taste

1/2 to 1 tsp red pepper flakes

1/4-1/2 tsp cayenne

1 inch of ginger, peeled and chopped

3 cloves of garlic, minced

Bring a large pot of water to a boil and blanche your vegetables for a few minutes, until bright and to desired softness. Drain, set aside.

Then "spiralize" or shred your zucchini.

In a sauce pan, saute the onion until soft, about 5 minutes or so. Then add in the spices, ginger and garlic, and cook 1-2 minutes more. Stir in the salt and coconut cream. Bring to a simmer and cook about 5 minutes.

Meanwhile, blanche your zucchini for 2-3 minutes. Drain. Top with your blanched vegetables and curry sauce. Enjoy!



Broccoli and Brie Calzones

Much like my yoga practice, I have a core set of recipes that I keep coming back to again and again. For yoga, my go-to practice consists of standing poses, some inversions and forward bends.

For dinners, I tend to rotate around stir fry and soups. But  I've been in a major rut lately with dinners, making the same things over and over again and haven't had much inspiration lately. While it's not terrible to enjoy the tried-and true favorites, it does get a little un-exciting. Although I will never, ever get tired of eating this.

Which is why we had some leftover pizza fixin's this week and finally some inspiration hit! I used to make calzones all the time and how I've gone without making them for two whole years  is really beyond me.

Now don't be intimidated by making your own dough, it's really easy, I promise. This dough is hands-down the best recipe I've ever used for pizza or calzones. Try it, you won't be disappointed!


For the dough:

1 package dry yeast
1 cup water
1 Tbsp. olive oil
1 tsp. sugar
2.5 cups flour
1 tsp salt

Mix the yeast and sugar with the water and let sit to "proof" for about 5 minutes, or until it's frothy. Then mix in the oil and salt, and gradually add in the flour, mixing until smooth. Knead the dough on a floured surface until stretchy and soft.

Place the dough in a lightly oiled bowl, cover and let sit in a warm place for about 40 minutes, or until doubled in size. Then punch down, and you're ready to go!

Pull off a round of dough about the size of a lemon, and roll out until very thin.  It should be about the size of a corn tortilla, and you will have enough dough to make 8 calzones.

For the filling:

1 cup of baby broccoli, chopped
1/2 of an onion, chopped
brie, sliced
salt and pepper

Saute the onion and broccoli until soft. Salt and pepper to taste.  Let cool enough to handle without burning yo'self.

Lay two brie slices on the dough round, and top with the filling .  Fold the dough over on top and crimp the edges with your hands or with a fork.

Place on an oiled cookie sheet and bake at 375 for 30 minutes.

Broccoli and Cheese Soup

It's been a tough, but rewarding, week. I'm in the 2nd week (of 7 total) of our LILY study at UCSF, and truth be told, I'm exhausted. I love being a part of this work, but my body hurts from my 5 hours of driving per day and I can't seem to get enough sleep, no matter how hard I try.

For Halloween I was a real-life mommy zombie. No makeup required.  Finally, finally the weekend is here! I have big plans to stay in my bed as much as possible. But with three kids, it's not likely to happen. Still, I can dream, can't I. (Get it? Sleep humor...I'm extra hilarious when I can't think straight).

What started out as a last-minute quickie dinner "for-the-kids" ended up a full fledged family dinner because it was just so darn tasty. And quick! (Did I mention quick? Seriously!)

The trick is to use baby broccoli, if you can, instead of regular broccoli, because it is tender and has a much milder taste.


Ingredients:
3 Tbsp butter
3 Tbsp flour
4 cups of vegetable broth
1 cup of water
salt and pepper to taste
1/4 cup of shaved parmesan cheese
a handful and a half of finely shredded cheddar cheese
2 cups chopped baby broccoli

Melt the butter in a hot stock pot. Stir in the flour and cook until mixed and lightly toasted, about a minute. Pour in the broth and water, salt and pepper and get it hot, but not boiling. Next add in the cheeses, a little at a time, stirring as you go. Continue to add and stir in the cheese and cook for 1-2 minutes, again, not boiling hot, but almost. Add in the broccoli, cook 1-2 minutes. Remove from heat and serve.

Orecchiete with Baby Broccoli and Lemon Garlic Sauce

Orecchiete is also known as "ear shaped" pasta, though my kids call them "suction cups" because of the way they stick to the bowl (isn't that the best thing you've ever heard?? Kids are so amazing, they really see things with new eyes).

This dish is so light and fragrant, with lemon, herbs, and tender baby broccoli. We served it up with a platter of crudite (or fresh, raw vegetables) for a healthy, satisfying dinner.

Ingredients:
2 tbsp butter
2 tbsp olive oil
1/2 cup of vegetable broth
4 tsp. Italian seasoning
3 cloves of garlic, minced
zest of one lemon
salt and pepper to taste
1 bunch of baby broccoli, roughly chopped
1 box of Orecchiete, or other small pasta

Bring a large pot of water to a boil and cook pasta according to package directions. Meanwhile, heat the olive oil and the butter in a large skillet. Add the garlic and saute until fragrant, being careful not to burn. Next mix in the Italian seasoning, cook 1-2 minutes. Pour in the broth, lemon zest, and broccoli. Salt and pepper to taste. Cook about 5 or 6 minutes, until it simmers and the flavors begin to mix.

Ladle the hot pasta into bowls and top with the broccoli and sauce. Garnish with lemon wedges and hot pepper flakes and perhaps a bit of Parmesan cheese. Serves 4.

Farmer's Market Bowls

For a week this summer we had the honor of hosting my niece, who visited all the way from Los Angeles. Since we decided it would be best if we met halfway to pick her up, we also scoured the internets for a delicious place to stop and grab a bite. We found a place that offered "Farmer's Market" bowls that were a variety of organic, locally grown mixed veggies.

My niece overlooking Fisherman's Wharf

It was good. But it was essentially steamed veggies and a bit of mashed potato. I really liked the presentation of it, but it was lacking something and after a few weeks, I finally figured out what it was: sauce. So here's my tastier, upgraded version of the Farmer's Market bowl.



You'll need, for each person:

1 beet, washed and ends cut off
1 large red potato, washed
1 small bunch (about 3 stalks) of baby broccoli

1 batch of tahini sauce.

Steam the beet(s) and the potato(es) in seperate containers for about 40 minutes, or until soft when pricked with a fork.

Place the broccoli into one of the steaming pans (on top of which ever vegetable is already in there) cover and cook about 2 more minutes.

Remove the beet(s) from the pan with tongs and run under cold water. The skin should slip off easily. Place back in the hot water while you deal with your potatoes.

Mash the potato with a teaspoon of butter, until soft and mixed. (I like to leave the skin on potatoes, but that's a personal decision).

Then place the potatoes, the beets and the broccoli in a bowl and top with tahini. Enjoy!

Yogi's Delight

Stir fry is a staple in most vegetarian households, as it basically takes the everything but the kitchen sink and makes it into one delicious meal. So while the vegetables listed here are the ones I used, absolutely feel free to mix it up and use what you have on hand. For best results, use fresh produce, instead of frozen.

Ingredients:
1 package extra firm tofu, diced
3 Tbsp each soy sauce, toasted sesame oil and rice wine vinegar, combined
2 cloves of garlic, minced
1 inch piece of ginger, peeled and minced
1 head of broccoli, chopped
2 carrots, cut into small, 1 inch sticks
1/2 cup of vegetable broth
1 cup of sugar snap peas
1 cup of chopped bok choy
1 bunch of green onions, chopped


Marinate the tofu cubes in the soy sauce mixture for at least an hour.

Heat some oil in a wok. Drain the tofu, reserving the sauce,  and fry the tofu until browned on all sides, about 5 minutes. Add in the garlic and ginger and cook for 1 minute. Add in the broccoli, carrots, reserved tofu marinade and veggie broth and cook over medium heat for 3-4 minutes. Add in the snap peas, bok choy and green onions. Cook until heated through. Serve over rice.

Latkes and Broccoli Spinach Soup

Latkes aren't just for Hannukah! I topped mine with the leftover ginger/carrot slaw from lunch (see previous post) but the traditional way is to serve it with applesauce or sour cream.

Paired with a nice green soup, this dinner is savory and satisfying and packs a whollop of veggies into one meal.

Latkes:

1 egg, beaten
1/4 tsp baking powder
1 tsp flour
1/4 pepper
1 tsp salt
1 onion
4 small potatoes
1 zucchini

Combine egg, flour, baking powder, salt and pepper in a bowl.

Grate the onion and add to the egg mix.

Grate potatoes and zucchini into a separate bowl. Turn contents out into a dry, clean dishtowel and squeeze the moisture out of the potatoes.

Combine potatoes to egg/onion mix and toss to coat.

Heat about 1/2 cup of oil in a large skillet (make sure it is nice and hot before you add the latkes, or they will stick).  Form each latke by taking a small handful and pressing into pancake shapes about 2 inches in diameter and about 1/4 inch thick. Brown on each side.

Keep warm on a dry cookie sheet in 200 degree oven until ready to eat.


Broccoli Spinach Soup:

1 clove garlic, crushed
1 onion, diced
1 head of broccoli, chopped
2 cups of broth or water
1 tsp salt
1/2 tsp pepper
3/4 cup spinach
1 cup shredded cheddar cheese (optional)
1 tbsp flour

Heat 1 tbsp olive oil in a medium saucepan.

Saute the onion and garlic until fragrant, about 4 minutes. Add in the broth, broccoli, salt and pepper and bring to a gentle boil.Continue to cook until the broccoli is tender and bright green, about 5 minutes.

Carefully transfer the soup into a blender and mix until smooth with the fresh spinach.

Place back in saucepan and bring back to a simmer.

In another bowl, add 1/4 cup cold water and the flour and whisk until smooth. Add to saucepan. Slowly whisk in the cheese (if using) and bring to a simmer, stirring constantly. Enjoy warm.

Broccoli Casserole

I'm not hosting Thanksgiving dinner this year, and I'm kind of disappointed to not be happily buzzing away in my kitchen come T-day. But I will be sharing a few inspired dishes. So come back tomorrow and look for coconut cream pies, a polenta recipe and a post-Thanksgiving left-over manifesto.

This broccoli casserole was today's big hit, and I love the idea of bringing to dinner, replacing that tired, old green bean casserole that is so traditional. The sauce came out perfect, without any grainy-ness and is actually less cheese than you think, with a few hidden ingredients that both jazz it up and cut down the calories at the same time.

Ingredients:
2 lbs of broccoli florets (about 7-8 cups) steamed until bright green, but still crispy
1/3 cup flour
1/2 tsp cumin
salt to taste
1/2 tsp prepared yellow mustard
1.5 cups flavor-free nondairy milk
1 cup low-sodium vegetable broth
1 cup low fat shredded cheddar cheese
1/2 cup Parmesan cheese
pepper to taste
10 or so crushed vegetable crackers

Preheat oven to 400 degrees.

In a saucepan, combine flour, cumin, broth and milk over medium-low heat, stirring constantly until thickened.

Remove from heat and stir in cheeses, salt, pepper and mustard. Add broccoli, coating evenly.

Pour into casserole dish, top with a bit more parmesan and cheddar if desired, as well as the crushed crackers. Bake about 10-15 minutes, or until brown and bubbly. Cool 5 minutes before serving.

1-2-3 Teriyaki Tofu and Broccoli

Say it with me, it's as easy as 1, 2, 3.

While I do enjoy the complex and complicated meals, every mum needs an easy night of stress free, easy cooking. I also realize that when you're changing over to a vegetarian or vegan diet, the overwhelming amount of recipes out there are complicated, or have a ton of mystery ingredients. So here's a super simple favorite of ours that is ready in 3 easy steps and about 40 minutes.

Ingredients:

1 head of broccoli, chopped
1 block of tofu, cubed
1 cup of brown rice
1/4 cup teriyaki sauce


Step 1: Cook rice according to directions. Do NOT stir the rice (this makes it gummy) simply add in the water, cover and simmer for about 40 minutes.

Step 2:  Saute the tofu in a few tablespoons of oil until browned on all sides.

Step 3: Add in a few tablespoons of water, broccoli and teriyaki sauce, cover and simmer for about 3 to 5 minutes, until broccoli is bright green, but still crunchy.

Now, wasn't that easy?