The HH 28-Day Whole Food Challenge!!!

Tony and I are taking the 28-Day Whole Food Challenge starting on Monday June 3rd. As most of you are already aware, I've been plant-based and mostly unprocessed (with the exception of occasional lapses). Tony has dabbled with it and seems to always go back to consuming meat. He told me just the other day that he wants to take care of his health more seriously and he wants me to help him from eating the wrong foods. Now I'm not one to pick at what he's ordering in a restaurant or what he eats while I'm not with him (I'm not averse to teasing him about it later when he feels miserable ;) !!!). We're taking this opportunity to get me from 98% to 100% and to get him kick started again!! Are you up for the challenge?? Do you want to jump start your metabolism and improve your health?

It's simple - for 28-Days eat only whole foods. Remember Michael Pollan's words "If it came from a plant, eat it; if it was made in a plant, don't!!" Check out the Happy Herbivore Blog tomorrow for details on the program and opportunities to win prizes. Tweet your pictures (#HH28), or post them to the Happy Herbivore Facebook Page. 

Eat your fruits & Veggies!!! 

Here's some of my tips on what you can (& cannot) eat on a WFPBNO (Whole Foods, Plant Based, No Oil) Plan:

1. All Whole Grains 
• Brown Rice 
• Wild Rice 
• Oats 
• Barley
• Bulgur Wheat
• Wheat Berries
• Couscous 
• Corn
• Quinoa
• Rye
• Buckwheat
• Millets
2. All Legumes, Lentils and Beans
• Kidney beans
• Black beans
• Fava beans (Broad beans)
• Navy beans  (Haricot beans)
• Garbanzo beans (Chick peas)
• Lima beans (butter beans)
• Cannelini beans 
• Great Northern beans
• Pink beans
• Pinto beans
• Aduki beans
• Bengal Gram (black chick peas)
• Black Eyed Peas
• Soy beans
• Mung dal
• French Green lentils
• Brown lentils (Masoor dal)
• Yellow lentils (chana dal)
• Toor dal
• Black lentils (urad dal)
3. All Fruits & Vegetables 
• Including starchy and leafy vegetables and all edible mushrooms; need some inspiration? 
• Rugrat Chow's New Veggie List 
• Wikipedia's List of Culinary Vegetables.
• Wikipedia's List of Edible Mushrooms. 
4. All Nuts & Seeds 
• Including nut butters and nut milks (in limited quantities)
5. All Spices and Herbs
6. And lastly, the only foods you cannot eat? .. Meat, Fish, Poultry, Dairy and Oil

Remember, all canned and frozen fruits and vegetables are acceptable. Eat foods in their natural form, to the extent possible. And of course, since the plan is to consume WHOLE FOOD (not just vegan food). So stay away from unhealthy vegan foods such as fake meats, cheeses, chips, pretzels, vegan cereal bars, vegan butter (Earth Balance), etc.  

And remember ... Happy Herbivore will have handing our prizes .. daily!!! So be on top of your game and post pictures daily :) Good Luck!! I know I will be posting for sure. I need some HH Swag :)

New Veggie Resolution ...

So on December 31, 2011, in anticipation of the new year, I made 2 new resolutions - #1 was to go strictly vegetarian (plant based). No meat. No Cheese. No Dairy & #2 was to try as many previously untasted items from the produce section as I could. Since I've started, I've relaxed my rules to include grains, cereals and other products derived from plants. Here's all the new stuff I've tried so far ...  Give plant-based foods a try ... you won't regret it!!

.... you can either click on the links below, or in my whole foods list for recipes associated with each one :) Enjoy!! 

#73 - Kabocha Squash - Jan 06, 2014
#72 - Pomegranate - Dec 22, 2013
#71 - Bulgur - July 18, 2013
#70 - Avocado - May 27, 2013
#69 - Collard Greens - May 13, 2013
#68 - Polenta - April 17, 2013
#67 - Cabbage (Purple) - April 11, 2013
#66 - Cauliflower (Green) - January 12, 2013
#65 - Kohlrabi Greens - January 2, 2013
#64 - Cebollitas - January 2, 2013
#63 - Black-Eyed Peas - January 1, 2013
#62 - Potatoes (Purple) - December 23, 2012 
#61 - Cauliflower (Orange) - December 23, 2012
#60 - Mustard Greens - December 19, 2012
#59 - Chia Seeds - December 17, 2012
#58 - Flax Seeds - December 16, 2012
#57 - Sweet Potato (Purple) - December 15, 2012
#56 - Beet Greens - December 12, 2012
#55 - Beetroots - December 12, 2012
#54 - Cannelini Beans - November 22, 2012
#53 - Navy Beans - November 8, 2012
#52 - Cremini Mushrooms - November 4, 2012
#51 - Turban Squash - November 2, 2012
#50 - Delicata Squash - October 26, 2012
#49 - Hubbard Squash - October 22, 2012
#48 - Haricot Verts - October 9, 2012
#47 - Carnival Squash - October 6, 2012
#46 - Pumpkin - October 1, 2012
#45 - Star Fruit (Carambola) - September 23, 2012
#44 - Belgian Endives - September 20, 2012
#43 - Sweet Potato - September 17, 2012

#42 - Eggplant - September 17, 2012

#41 - Butter Beans - September 15, 2012

#40 - Turnips - September 13, 2012

#39 - Tomatoes (Green) - August 5, 2012

#38 - Cauliflower - July 17, 2012

#37 - Kombu - July 10, 2012

#36 - Seitan - July 10, 2012

#35 - Miso - July 10, 2012

#34 - Rutabaga - June 23, 2012

#33 - Broccolini - June 17, 2012

#32 - Green Beans - June 17, 2012

#31 - Rapini or Broccoli Rabé - June 3, 2012

#30 - Taro (Arbi) - May 25, 2012

#29 - Barley (Jau) - May 17, 2012

#28 - Okra (Bhindi) - May 14, 2012

#27 - Artichokes - May 7, 2012

#26 - Swiss Chard - April 16, 2012

#25 - Quinoa - April 10, 2012

#24 - Cauliflower (Purple) - March 30, 2012

#23 - Kale/Kale (Purple) - March 25, 2012

#22 - Crowder Peas - March 24, 2012

#21 - Asparagus - March 23, 2012

#20 - Snow Peas - March 23, 2012

#19 - Soybean Tempeh - March 22, 2012

#18 - Jicama - March 20, 2012

#17 - Kohlrabi (Kadam) - March 18, 2012

#16 - Chanterelle Mushrooms - March 17, 2012

#15 - Radicchio - March 17, 2012

#14 - Oyster Mushrooms - March 4, 2012

#13 - Shiitake Mushrooms - February 28, 2012

#12 - Celeriac - February 27, 2012

#11 - Bok Choy - February 26, 2012

#10 - Porcini Mushrooms - February 23, 2012

#9 - Brussels Sprouts - February 20, 2012

#8 - Leeks - February 19, 2012

#7 - Fennel (Saunf) - February 11, 2012

#6 - Tomatillos - February 11, 2012

#5 - Butternut Squash - January 31, 2012

#4 - Parsnips - January 25, 2012

#3 - Edamame - January 23, 2012 

#2 - Acorn Squash - January 22, 2012

#1 - Spaghetti Squash - January 15, 2012

Yabbuts, anyone?

Over the past several weeks, I've been trying to convince my brother to go plant-based. He shall remain unnamed here so he doesn't feel pressured - you know who you are :)!! Each time I talk to him and to others who ask me about my diet, I hear Yabbuts. I first came across this term in Chef AJ's book - Unprocessed. She identifies those mental platitudes ... the ones we give ourselves when asked if we want to be healthy and energetic and go off our prescription medications for lifestyle disease ... there's the little voice we all hear ... “Yeah, but…”!! Yes, a Yabbut!

Chef AJ lists the following Top 5 Yabbuts in her book and addresses each one. I've been guilty of some of those myself. Here are some of my responses to her 5 Yabbuts and several that have come up in my conversations with people who are struggling with their weight and health. 

Chef AJ's Yabbut #1: It’s too expensive to eat this way. My Yabbut #1: I can't afford Organic food. 

My answer almost always is - No, its not expensive!! I know people who are on food stamps and have gone plant based. Yes, as Chef AJ says in her book, and as all of us are aware, fast food is cheap. But really, lets be honest here. How many times do we all eat fast food anyways? When I think of my friends and family, I think of people who care about their health and try to feed their kids a healthy diet. Almost all of us have moved to low-fat products, and canola or olive oil, and buy lean meat in the store and try to limit our kids' candy consumption. So most of us do spend some money on buying healthy foods for ourselves and our kids - the idea is not to spend more, but to spend differently. Think about it - eating plants is a lot less cheaper than the cost of your prescription medications and hospital visits and possibly surgeries. Next time you're in the store, compare the price of a a 3 lb bag of dry red kidney beans (or the kind you like!) with a 3 lb pack of chicken/beef/pork/fish. You'll be surprised!! If you can't buy organic foods, don't. I don't always buy organic foods because they are more expensive than conventional produce. Remember a conventional apple is far better than a serving of double-deep-fried french fries.  Make sure you wash your produce well before consuming the skin, consider investing in a fruit/vegetable scrub brush.

Chef AJ's Yabbut #2: I don’t have the time to prepare healthy food. My Yabbut #2: I'm lazy.

Yes, you do have time!!  Whenever anyone asks me how I manage to cook every night - I say ... a girl's gotta eat!!! You have to eat something - so instead of slapping a steak on the grill, add some tofu or veggies. Grilled veggies with salt and pepper (no oil) and some lime juice are divine. Unless you're eating out every day, and eating 30-second drive through non-foods, you're cooking something i.e. you have time to prepare healthy food. Most of my recipes, and several other bloggers who's recipes I often post about, require 30 minutes or less to prepare. I have a full time high stress job, with a 3-year old son, and a 2 hour 40 min round trip commute everyday. I find the time to cook every night. You don't have to do that - try and cook on the weekend - or 2 nights a week and save leftovers for the remaining meals. Eat minimal prep foods for lunch - salads, sandwiches and save the prepared items for dinner. You can do it!! 

My Yabbut #3: I don't have the first clue how to do this.

Again my response is yes, you do!! Have you ever steamed broccoli with your steak? Have you ever baked a potato? If you've never cooked, yes, this change can be daunting because most of us who are plant-based do eat predominantly home cooked foods. There are a billion websites where you can find simple plant-based recipes to help you out. A lot of these websites also offer resources to get you started on your journey. Here's my list of 6 websites that I use the most. All you need is a device that is connected to the internet.

1. The Engine 2 Diet (http://engine2diet.com)
2. Forks Over Knives (http://www.forksoverknives.com)
3. The Happy Herbivore website (http://happyherbivore.com/)
4. Susan Voisin's Fat Free Vegan Kitchen (http://blog.fatfreevegan.com)
5. Dreena Burton's Plant Powered Kitchen (http://plantpoweredkitchen.com/)
6. The Chef (AJ) and the Dietitian (Julieanna Hever) (http://www.youtube.com/user/therealchefaj).

My Yabbut #4: I travel a lot and am almost always in airports and hotels and restaurants. Or, I like to eat out with friends and family, and entertain. 

I understand that. I've faced this one myself. But again, this isn't an insurmountable problem. More and more airport stores now offer fruits - bananas, apples, oranges are common along with plain or dry roasted nuts. In the last year, I've gone through San Francisco, Columbus, Newark, Philadelphia, Atlanta, Denver, and Chicago and was able to find plant-based options in almost every one. Here's an excellent blog written by a Charter Pilot who happens to be vegan and writes about his travels across the country - Marty's Flying Vegan Review. He even has a post about what you can take through airport security, what/how to have food with you during hotel stays (most motels and hotels now offer at least a mini refrigerator in each room) and he provides lists of restaurants by city. If you like to entertain, introduce your friends and family to plant-based cooking by bringing along a dish for everyone to share. Last year, I had Thanksgiving Dinner at my place and although I made a turkey for the meat-eaters, every side dish that I made was plant-based. I had stuffing/dressing, gravy, green beans, sweet potatoes, carrots, potatoes, and even cranberry sauce).

Chef AJ's Yabbut #3: But I can’t live without my (fill in the blank).

Yes, you can. If you truly believed that your life depended on it - you'd live without your steak, crab, salmon or cheese. Its amazing how many people wait for that defining life-changing moment - a major heart attack, a stroke, a severe hypoglycemic episode, a cancer diagnosis. We should consider ourselves lucky if we've not gotten to that point yet. I thought for the longest time that I couldn't live without my daily Triple Shot Skinny Latte  from a major coffee shop.  Once I gave it up, I realized that the dairy and caffeine combination was causing my severe migraines. It only took a couple of slip-ups/missteps for me to figure that one out!! We should recognize "needs" for what they are - addictions. Try substitutes for your animal-based addictions. I changed from my caffeinated latte, to a Soy Decaf version initially and then gave it up! 

Chef AJ's Yabbut #4: But my friends and family won’t support me in this.

It is true. They may not. They may even try to sabotage your efforts. But they will come around!! And please give people the benefit of the doubt. Maybe the ones you might worry about the most will be the most understanding. My mother-in-law cooks Southern & Unhealthy (her words, not mine) - lots of butter and lots of meat. But at each family holiday dinner (Easter, Thanksgiving, Christmas) she has made sure there is something I can eat. She needn't have worried, I'm used to fending for myself by now - but she called and asked every time what I would eat. My husband, a self professed meat & potatoes man went plant-based with me after observing me for 9 months and seeing the positive changes I was seeing in my health and general well-being. As Chef AJ says in her book, friends and family may not immediately care about your total cholesterol numbers, but they will notice the outward appearance - the difference in weight and fitness and mood and energy levels. They will want the same for themselves. They will come around. Lead by example - that is all you can do. 

My Yabbut #5: My kids are so picky. They won't eat anything. 

This is a tough one. Believe me - I know!! We have a 17 year old (meat, potatoes and corn only), a 14 year old (mildly adventurous and will occasionally try new things) and a 3 year old (already likes his junk food, and can be picky occasionally). It is hard being a parent. You want the best for your kids and you want them to eat better. But as adults, we find it hard to let go of old habits, so we have to think of how much harder that must be for someone at an age where their entire life ahead of them. Every teenager thinks they're invincible and they'll live forever. Nobody thinks of being sick or tired or reduced life expectancy. All we can do is make a change - for ourselves - by ourselves - and continue to offer plant-based foods to our kids. Lead by example. They will pick up the things you discuss with adults about a healthier diet. After more than a year of being plant-based, we still cook meat in our house. But I am proud to say that the kids eat a lot more fruits and vegetables compared to before. The 3-year old has been the easiest mainly because he doesn't know any better.  So unfortunately, with kids, you may be stuck with making 2 meals for every meal, or a meat topping for every dish. Or you could just lay down the law and say this is what we're having for dinner - eat it or leave it. That didn't work in our mixed-family household ;)

My Yabbut #6: But I love meat (cheese). I don't think I can give it up. 

See Chef AJ's Yabbut #3. Okay ... so you love meat. You don't have to give it up altogether, not immediately anyways. Take your time. Take it slow. Give it up one meal at a time, one day at a time. I was able to give it up Cold Tofu - but you don't have to! Try Meatless Mondays. Then slowly add another meatless day and another and then another. Try Dairy Free Weekends. You'll find that slowly you will lose the taste for meat. For my brother, whom I mentioned at the beginning of this post, his biggest fear is that he might lose his taste for meat. I love him dearly .. !!! He doesn't want to be where I am today (no taste for meat and cheese) ... he's okay with trying this for a while but he's worried he'll lose his taste for meat. Its a good thing bro!!! You know what else you'll loose along with the taste for meat? Your glucose meter and prescription medications.

Chef AJ's Yabbut #5: It’s too hard/I have too much stress. My Yabbut #7: I have no will power. 

It is hard. If you're addicted to junk foods like I was (there was a time where I was so stressed at work that I was eating a Snickers bar every day - in addition to 3 square meals). I would get stressed or mad about another new catastrophe and head for the vending machines. 60 seconds of feel-good chocolate resulted in quite a few gained pounds and no less stress. As you eat less and less junk food it will get easier. I've been plant-based for almost 14 months - I still have to talk myself out of reaching for that cookie in the pantry, or that scone at my favorite coffee shop. Think about the big picture. If you're losing weight, that extra cookie will jeopardize the progress you've made thus far. In the end, if you do slip up, don't beat yourself up and give up entirely. Pick yourself up, dust yourself off, and move on. We're only human after all. Perfection is for the gods in heaven :)

My Yabbut #8: The Scarlett O'Hara syndrome - I'll start tomorrow! 


Tomorrow NEVER comes. Remember the ultimate goal - No Meat, No Dairy, No Oil. You don't have to do it all today but you have to start somewhere. So .. Start Today. Make one change today!! 

Roasted Cauliflower

I've previously tried purple and white cauliflowers and added them to my new veggie list. I did also try orange cauliflower earlier this year in my quest to try new and interesting veggies but somehow I forgot about adding it to the list. So here it is ... New Veggie #61 - Orange Cauliflower.  

Oven Roasted Cauliflower

Prep Time: 30 min

Ingredients (2 Servings): 

1. One head of Orange Cauliflower (about 2 cups of florets). 
2. 3 tbsp Nutritional Yeast
3. 1 tbsp McCormick's Steak Seasoning*
4. 1/2 tsp Smoked Chipotle Pepper powder.

Directions:

Preheat oven to 425 F. Rinse the cauliflower under running water. Remove stems and cut the head into approximately equal sized pieces. Save any small pieces that fall off as well (don't discard). Rinse the florets under running water in a colandar. Put remaining 3 ingredients in a gallon sized zip-lock bag. Add drained (but still wet) cauliflower pieces, including any small pieces to the bag. Close and toss everything together to evenly coat the cauliflower with the spices. Spray a large baking sheet with cooking spray (very light, just enough to prevent sticking). Spread large pieces in a single layer and roast uncovered for 10-12 minutes. Remove from oven, turn each piece with a pair of tongs, and return to the over for another 10-12 min. When the second session is about half-way done, remove the baking sheet from the oven and add the crumbly pieces to the spread those out evenly on the tray. Return to the oven. Roast until the smaller pieces begin to brown and the larger pieces start to caramelize (about 5-6 min). Serve warm, as a side, or as the main dish, with some toasted bread or baguette slices.

Nutritional Information (Per Serving): Calories 70.0, Total Fat 0.6g, Total Carbs 10.4g (Dietary Fiber 4.9g, Sugars 3.0g) and Total Protein 8.3g.

My Assessment: For being only 70 calories per serving, we didn't feel guilty having HUGE servings on both our plates. I've always loved cauliflower, as I grew up eating the white variety. My achievement of the day, I made my DH try it and although he has previously almost gagged at the mention of eating cauliflower, he actually liked this preparation and LOVED it!!! :) 

* Ingredients of McCormick's Steak Seasoning, just in case you don't have access to the blend - Coarse (Sea) salt and spices including black and red pepper, garlic, some sunflower oil and a hint of paprika). 

Sarson ka Saag (Mustard Greens)

A big old fashioned drum roll please!!!! I'm introducing my New Veggie #60. When I started on this quest almost a year ago, I never thought I'd have tried 60 previously untried or less-tried vegetables by the end of the year. The honor of being #60 goes to Mustard Greens. Growing up in India, we ate a lot of mustard greens during the winter months which is when it is in season. The original recipe, Sarson ka Saag, uses clarified butter (ghee) in copious amounts and is eaten with fresh corn-bread (Makki ki Roti), which is also made with a lot of ghee. What I wanted to do today was recreate the dish of my childhood without any of the added fat. I decided to eat it with rice, instead of the traditional corn bread. Although, the skillet cornbread recipe in Everyday Happy Herbivore would be great with this dish.  

Punjabi Sarson ka Saag

Prep Time: 20-30 min

Serves: 2

Ingredients:

1. 1 bunch of curly mustard greens, washed well, stems removed, and leaves torn
2. 1 small Red Onion
3. 1 tbsp Ginger Garlic Paste
4. 2 tsp Cumin powder
5. 2 tsp Garam Masala
6. 1 tsp Smoked Chipotle pepper
7. Salt to taste
8. Red Pepper Flakes, for garnish

Directions:

Add first 4 ingredients with a quarter cup of water and pressure cook for 10 min under high pressure. Release steam and open. The leaves should be reduced about 10x in volume. Using a stick blender, puree the contents until smooth. Add Garam Masala and Chipotle pepper and simmer on medium heat, with a lid on partway, until most of the water has evaporated (be careful of the splatter, as it will be super hot!). Mine took about 10 min to get to the right consistency. Still pretty wet, but without any runny water. Add salt to taste. It is best to wait until the end to add salt as it is quite easy to overdo the salt (the volume goes down tremendously, so it is difficult to estimate how much you need). Serve over rice, and garnish with more chipotle pepper or red pepper flakes. 

My Assessment: The flavors were reminiscent of my childhood. My mom used to garnish with red pepper flakes warmed in butter (often called Tadka in hindi). I didn't miss the butter in the dish at all. Give it a try! It was worth it!

Nutrition Facts (Per Serving): Calories 51
Total Fat 0.8 g; Cholesterol 0 g; Carbohydrates 8.6 g; Fiber 2.0 g; Sugars 2.5 g; Protein 2.7 g

Hershey's Peanut Butter Blossoms, a plant-based version

Before I went plant-based, each Christmas I would bake an enormous amount of Christmas cookies with our favorite ones being Hershey's Peanut Butter Blossoms. Given that the recipe calls for a half a cup of shortening, egg and milk, I knew I wasn't going to be making those this holiday season. My DH, who's also been plant-based since October 1st was also interested in finding a no-fat vegan alternative. So I posted a question on the New Herbies page on Facebook - if anyone had come across a vegan version. Of course, I knew I wouldn't be able to find vegan Hershey's kisses and was willing to substitute those out with vegan chocolate chips. Within hours someone had posted a link to a recipe which could be adapted very easily to my ways (no added fats/oils). The best part about this recipe was that it only requires measuring cups and spoons, a mixing bowl, a rubber spatula and a cookie sheet. Of course, an oven would be necessary to bake them ;)

Hershey's Peanut Butter Blossoms, a plant-based version

Recipe Adapted from: My Vegan Cookbook

Prep Time: 30 min including bake time.

Ingredients (24 cookies):

1. 1/2 cup Whole Wheat Flour
2. 1/4 cup Ground Flax Seed
3. 1/2 cup Quick Oats (I used Quaker oats)
4. 1/2 Cup Brown Sugar (I used dark brown sugar)
5. 1 tsp Baking Powder
6. 1/2 tsp Baking Soda
7. 1/4 tsp Salt (optional, I made w and w/o salt; found no difference!)
8. 1 tsp vanilla extract
9. 3 tbsp Applesauce (I substituted 2 tbsp Canola oil with Applesauce)
10. 1/4 Cup Maple Syrup
11. 1/4 Cup Creamy Peanut Butter (I used Kroger brand) 
12. 1/2 cup Non-Dairy Chocolate chips (I used Ghiradelli Semi-Sweet)
13. Raw sugar, or granulated sugar, as needed for rolling (I used granulated sugar today).

Directions:

As the original recipe says, preheat oven to 325 F and dump all the ingredients (in my version, with the exception of the chocolate chips) into a mixing bowl and stir. I used a rubber spatula and occasionally scraped the spatula with a spoon to mix whatever was stuck to it with the rest of the dough.  Once everything was nice and well mixed, I rolled 1 tbsp sized amounts into a small ball, then rolled the ball in sugar and placed each ball onto a greased cookie sheet. My DH pressed each ball with a fork (twice, cross-wise). Sprinkle 5-7 chocolate chips on each ball and bake 12-14 minutes until bottoms are slightly golden. Transfer to a cooking rack. For the kids, we baked the cookies plain and then added a Hershey's kiss on top, so that the cookies looked like the Omni version. I shouldn't have worried the kids gobbled these up!! As the original recipe says, after they are baked let them cool for 15 minutes before you dig in. The cookies are soft out of the oven and crisp up as they cool. Do not leave them uncovered for too long as they do tend to dry up when left out too long.

... with Hershey's kisses on top, like the original HPBBs

My Assessment: These cookies turned out great!! My next batch, which I plan to make later this week I plan on actually mixing in the chocolate chips into the dough before I roll the cookies in sugar. Today, my 3-year old was helping with the sprinkling of chocolate chips so they're a tad unevenly decorated :) Taste great though!! 

Plant-Based HPBBs with Chocolate Chips Mixed In

Recipe Update: December 19, 2012: So I made a double batch again tonight because the last batch lasted only about 2 days in our house. This time, instead of sprinkling the chocolate chips on top, I mixed 1/2 a cup of Ghiradelli Semi-Sweet (vegan) Chocolate chips in with the dough. So for 1 recipe, I would only add 1/4 cup. Once the chips were well mixed, I rolled the dough into small ball, then rolled the ball in sugar and baked for 14 minutes until bottoms are slightly golden. Voila!! Not as pretty as the sprinkled cookies but the chocolate was more evenly distributed and you could taste in each bite!! 

Unpressed HPBBs with Chocolate Chips Mixed In

Second Update: January 12, 2013 : Once the cookie dough is mixed up, put it in the fridge for 20 min. This allows to flax seed meal to swell and the cookies are also less messy to roll. Also, learnt from a friend, if you don't press the cookie balls down, the cookies come out nice and plump, like the original HPBBs. Enjoy!

Nutrition Facts (Per Cookie): Calories 81

Total Fat 2.8 g; Cholesterol 0 g; Carbohydrates 12.9 g; Fiber 1.2 g; Sugars 8.8 g; Protein 1.8 g

Baked Purple Sweet Potatoes!

As I was in the store this evening, buying our usual produce for the week, I was also on the lookout for interesting new veggies that I have not tried so far. Just by accident, I noticed Purple Sweet Potatoes on one of the stands. Instantly, New Veggie # 57 was in my cart. Since I wanted to taste the flavors in as natural a form as possible, I opted to bake my potato tonight. 

The Stokes sticker on the potato asked for it to be baked for 1.5-2 hours at 350F. I sure didn't have the patience for that to take place. So I simply scrubbed the skin with a vegetable brush, wrapped the still damp tuber in saran wrap and microwaved it on high for 5 min + 2 min, with a quick check in between to check if it was done. The only disadvantage of nuking a potato or sweet potato in my opinion is that it dries up a tad more compared to when it is oven-baked. When I do have the time, I do try to bake the conventional way, in an oven or in a roaster. 

My Assessment: Despite the unusual color, I thought that these purple tubers tasted a lot like regular orange sweet potatoes. If I ate them with my eyes closed, I don't think I'd be able to tell the difference. I simple had mine with salt and pepper. Yum!

HH Butter Bean Cookies w Chocolate

So I've posted about these HH Butter Bean cookies before. They're an amazing way to make kids eat healthy cookies, with lots of protein, and without added fat. So much better than Oreos or Chips Ahoy! The original recipe can be found here. The reason I'm re-posting this recipe is because of the latest modification. 

HH Butter Bean Cookies w Chocolate

So I shared the recipe for these cookies with a friend at work. And she shared it with another colleague at work. In the end it so happened that the last person to use this recipe decided that they wanted these cookies to be chocolate chip cookies ... so she substituted a half a cup of cocoa instead of flour. 

I've always made a double batch of this recipe. The original calls only for a half a cup of Butter Beans and a 15oz can has just a little more than 1 cup. It was just easier to double the recipe and use all the beans because these cookies don't last long in my house. So in a double batch, instead of using 2 cups of flour, Jessica decided to use 1.5 cups of flour and 0.5 cup of Pure Cocoa powder. The result was simply phenomenal. 

... check out the gooey center of the cookie on the right!

My Assessment: I think I like this version a lot better than the non-chocolate version!

Turban Tofu Spice

I've had a turban squash sitting on my kitchen counter for about a week and I've been searching for an "inspiring" recipe that whole time. I didn't come across anything particularly interesting and most of the recipes I did come across involved making it into a soup, similar to how one would use a butternut squash. And that idea seemed completed Blah!! to me! I didn't want to make just another soup or pie. One thing I knew for sure was that I wanted a savory recipe, that didn't involve using maple syrup (I mean ... how predictable is that!! Maple syrup on squash ... duh!).

Turban Tofu Spice

Prep Time: 20 min (with pre-roasted squash)

Ingredients: 

1. 1 small/medium turban squash (enough to yield about 3/4 to 1 cup pulp)
2. 1 medium onion, puréed in a food processor. 
3. 1 Pk (14 oz) Extra-Firm Tofu (pressed for 15 min)*
4. 2 tsp Ginger-Garlic paste
5. 2-3 tsp Pumpkin Pie Spice Mix
6. 2 cups Vegetable Broth**
7. Salt and Pepper, to taste
8. Scallions, for garnishing

Directions:

In advance, roast the turban squash in a 350F oven, for about an hour until a pin inserted into the flesh glides in easily. Bear in mind that the shell is tough so it will take some effort to pierce it. I just put the whole squash in the fridge after it was done roasting. This evening, I used a sharp knife to remove the cap and then used a spoon to scoop out the flesh, making sure to separate the seeds first. When I was done today, all I had left was an empty bowl :)

In a skillet on medium heat saute onions and ginger-garlic paste until fragrant, adding splashes of vegetable broth as needed to prevent the onions from sticking/burning. Then add the squash and mix well with a rubber spatula, pressing any lumps to make a smooth paste. Add pumpkin spice and more broth, cover and simmer for 5 minutes. Finally add the tofu, gently folding it into the squash. Cover and simmer for 5 minutes. Garnish with freshly cracked black pepper and scallions and serve over brown rice. 

Pressing Tofu: I didn't know this trick until recently and it really does seem to help the tofu in being able to absorb a lot of the flavors of the dish. Place several sheets of paper towels or a kitchen towel under a block of extra-firm tofu, cover with a single layer and place anything heavy you can find (a couple of cans of beans or soup work great!). Let it stand for 10-15 minutes until the towels are soaked and then slice/dice tofu as you normally would.   

Vegetable Broth: I make my own vegetable broth every weekend and freeze it for use during the week (see link here). I simply save my vegetable and fruit scraps in a gallon ziploc bag during the week. Hence, my recipes often use copious amounts of broth. While vegetable broth is definitely more flavorful than water, if you don't have any broth handy, water should work just as well in any of my recipes that ask for broth. 

My Assessment: This works .. I was concerned about using Pumpkin Pie spice in a savory dish as it is traditionally used for pies and breads and all kinds of fall desserts. While I absolutely LOVE pumpkin spice desserts, most of them do have a lot of sugar and calories and I've been trying to avoid those. Of course, as I said at the beginning, I was looking for a savory dish. A close examination of the box revealed that pumpkin pie spice has ingredients very similar to Garam Masala (yup!). Cinnamon, Nutmeg, Ginger and Cloves ... !! No wonder it works!! Although, because the proportions of spices are quite different, and there is no cumin to overpower all the other spices ... this dish did not taste like curry at all. It was great!!! 

... And the lesson learnt today ... in a pinch, use PPS instead of GM with a little bit of Cumin and Coriander added separately. This was a great food night!!!

Berry Nutty Delicata Squash

Berry Nutty Delicata Squash

This recipe is based on one I found online on the Eating Well magazine. I omitted all the oil and added Basil and sea salt to suit my tastes. It turned out really well.

Prep Time: 20 min

Ingredients:

1. 1 medium Delicata Squash
2. 6 Dried Apricots, diced
3. 1/4 cup Dried Berries (cranberries, blueberries)
4. 1/4 cup sliced or slivered Almonds
5. 2-3 tbsp Pure Maple Syrup
6. 6-8 fresh Basil leaves, chopped.
7. 1-2 tsp Sea Salt, as a garnish
8. Pepper, to taste. 

Directions:

Wash the outside of the squash really well to remove any specks of dirt. Slice off the tips at both ends, cut the squash lengthwise into 2, remove all seeds and pulp with a spoon. 

Cut each half into 2 and then thinly slice each wedge. Place squash in a steamer basket and steam until tender (7-10 min). 

Meanwhile mix berries, almonds, apricots and minced basil in a bowl. Add maple syrup to the bowl and give it a quick toss. Set aside until squash is tender. 

Once the squash is done remove the steamer basket, let it drain (if necessary) for a couple of seconds and then cover the maple glazed berries and almonds with the steaming squash. Toss everything together, sprinkle some sea salt on top, and garnish with freshly cracked black pepper !! 

My Assessment: For being a preparation simply consisting of steamed squash and dried fruit, this dish was a stunner. Steamed Delicata had the texture very similar to sweet potatoes. I like the flavor of sweet and salt together but if you prefer to keep those separate skip the sea salt. I thought it added a certain something to the dish. Overall, a winner!!! I think this dish would be a great addition as a side to a plant-based Thanksgiving dinner!! I had it today as a warm salad but I'm sure its going to get better with age and the leftovers in the fridge will be great as a cold salad too!! Very impressed with this new veggie!! :)

Garlicky Haricot Verts

A friend of mine recently suggested Haricot Verts to me as a possible addition to my new veggie list and today they attained New Veggie #48 status.  

Garlicky Haricot Verts

Prep Time: 10 min

Ingredients: 

1. 1 lb fresh Haricots, whole, rinsed
2. 1/8 cup Vegetable broth
3. 1 tbsp minced Garlic
4. 2 tbsp Low-Sodium Soy Sauce
5. 1 tbsp Vegetarian Oyster Sauce
6. Salt & Pepper, to taste

Directions:

Line a skillet with 1/8 cut water or vegetable broth and add soy sauce and garlic. Once the garlic is fragrant, add haricots, give it a quick toss and cover. Reduce heat to medium and cook until tender. Then add oyster sauce, give it another quick toss and cook uncovered until all the liquid has evaporated. Garnish with freshly cracked black pepper, and add salt to taste, if needed. 

My Assessment: I liked these a lot, as did Tony and Alex ... Nik not so much today. Between the 3 of us we finished every last bean. The garlic added a ton of flavor and the Oyster sauce added a touch of sweetness. They were great. Alongside these french beans, Tony and I enjoyed a  poor man's dinner  ... Mixed Vegetable Ramen - which is basically, a pack of Ramen noodles, cooked without the seasoning that came with the packet, but with a ton of veggies and some soy sauce and whatever Asian seasoning/sauce we feel like (today I used Thai Peanut Sauce). 

Dijon Roasted Carnival Squash

In my quest to try new veggies this year, I think my favorite season so far is Fall. My husband however, is convinced that I'm going to eat all the decorations - since I'm trying as many new kinds of squash. Today's variety is Carnival Squash - New Veggie #47. 

Dijon Roasted Carnival Squash

Prep Time: 50 min, including roasting.

Ingredients:

1. 1 Carnival Squash 
2. 2 tbsp Dijon Mustard
3. 1 tbsp Maple Syrup
4. 1 tbsp Low-Sodium Soy Sauce
5. 1 tsp Thyme leaves

Directions:

Preheat oven to 350 F. Wash and dry the outside of the squash. Using a sharp knife, cut the squash into 2 halves from the stem to the bottom. Remove the seeds and other fleshy material from the hollow part. Place cut side down in an oven-safe dish, with a thin layer of water and roast until a pin inserted into the thickest part glides in smoothly. The one I had today (about 5 inches in diameter) took ~35 min. 

In a small bowl, mix Dijon mustard, maple syrup and soy sauce. Once the Squash is tender, turn face up, brush liberally with the prepared sauce and return to the oven for 15 min. Once during this time, remove the squash and spread the sauce all around again. 

Bake until dry. Let sit for 5 minutes, and then slice into wedges. Garnish with fresh thyme leaves and freshly cracked pepper. Serve with some extra sauce to drizzle on top if the squash feels too dry.

My Assessment: Um Um GOOD!! The Dijon mustard added just a little bit of pungent spiciness which is toned down by the sweetness of the maple syrup. I used the soy sauce mainly for the color and I could not taste it at all in this recipe. I'll try this again for sure!

Hot & Sweet Pumpkin Spice

Fall is perhaps my favorite time of year. I'll say that often over the next few weeks :) after which it will be an endless season of annoyance (I hate winter!). As for fall, I love the food, the festivities and of course, the rustle of falling leaves as they blow in the wind. Most of all I love the color. To me a crisp fall day has more beautiful colors than any flower-filled spring.

Hot & Sweet Pumpkin Spice

While I love pumpkin spice and all things made with pumpkin spice, I must admit (rather shamefully) that I have never cooked pumpkin myself. Growing up it wasn't my favorite vegetable. I never understood the concept of a 'sweet' vegetable - I always told my mom that sweet vegetables (carrots, turnips, pumpkins) weren't meant to be made into curries and stews .... aah! ... the ignorance of youth!! Today, the lovely pumpkin becomes New Veggie #46. Even though I named this concoction 'pumpkin spice' - it is quite different from the standard American version.



Prep Time: 20 min

Ingredients:

1. 1 Pie Pumpkin (~3lbs)
2. 1 small Red Onion
3. 1 tsp minced Garlic
4. 1/2 cup Vegetable broth
5. 2 tsp Mustard seeds, or 2 tsp Indian Five Spice mix* 
6. 1 cup frozen Peas
7. 2 tsp of Cayenne Pepper
8. 2 tbsp Maple Syrup (or brown sugar) 
9. Salt to taste

Directions: 

Wash all dirt from the outside of the pumpkin and remove any blemished skin with a sharp paring knife. Then cut the pumpkin in half down the stem and remove seeds and pulp from the cavity (set aside seeds to roast separately as a snack). 

Cut wedges out of each half and cut into 1" pieces.  Leaving the skin on provides extra nutrition and also ensures that once cooked, the pumpkin pieces retain some of their shape. Else, everything it will cook down into a pulp. 

Line a stock pot with  vegetable broth and add garlic and mustard seeds (or 5 spice mix if available). Bring it all to a boil and add the onion and cook until the onion becomes translucent. 

Add diced pumpkin and mix well together. Cover and cook until pumpkin is tender and almost mushy. Make sure that there is enough water in the pan so that the pumpkin remains nicely moist.  The extra moisture makes sure that the skin cooks well and doesn't become hard during cooking, which makes it quite unpleasant in the end. 

When the pumpkin is almost done, add thawed peas and mix well so that the peas are coated in the thick sauce surrounding the pumpkin. Cover and cook until both the peas and the pumpkin are nice and soft under a spoon. 

Finally, add the cayenne pepper and maple syrup (or brown sugar), to taste until the dish has a nice sweet flavor with a lasting zip ;) at the end. Enjoy over brown rice!!

* Indian Five Spice Mix - Combine equal quantities of nigella (black onion), mustard, fenugreek, fennel and cumin seeds and use as needed. If you're missing one or two, its not a big deal. I've often used only one or two alone.

My Assessment: Yumm!! This dish reminded me of younger days. It makes for a great sweet and spicy  one-pot dinner - but the cayenne pepper makes sure that it is not for the weak of heart ;)