Sunday, February 07, 2010

Baby Bok Choy -Tempeh Saute with Artichoke Tomato Sauce, Baked Potato, Delicata Squash

I ended up making quite a big and filling dinner tonight. I baked some small Russet potatoes and delicata squash, serving the potato with Earth Balance margarine for my wife (who avoids non-fermented soy) and Tofutti brand Better than Sour Cream for myself.

I used a technique for cooking onions that I learned in Italy a few years ago - I cut about half of a yellow onion into rings maybe just shy of 1/4" thick and put them in a covered pan with a little bit of olive oil over low heat. The onions cook slowly and come out soft and mellow after 20m or so. I served the squash with the onions.

I also made a simple baby bok choy - tempeh saute. I used our new Vita-Mix blender to chop the onions I used with this dish; I simply had the machine running on setting 4 of 10 then dropped large chunks of onion in and let the blades chop till I had the coarseness I wanted. That artichoke tomato sauce I used yesterday was very good - when the saute was done, I added some of that sauce to the pan and let it cook on low heat for a minute or two.

Saturday, February 06, 2010

Hearty Artichoke Tomato Sauce over Brown Rice Elbow Pasta, Vegan Apple-Sage Sausage

I made a tasty but fairly easy pasta dinner today, starting with Lucini Italia Italian-made Hearty Artichoke Tomato Sauce. I slowly simmered the sauce for some time while I prepared the rest of the meal. I used a brown rice elbow pasta and served with a vegan apple-sage sausage and seeded ciabatta that I toasted then drizzled olive oil atop. It was a good dinner - the sauce was quite good.

Monday, February 01, 2010

Cream of Asparagus and Broccoli Soup, Baked Potato, Delicata Squash

Tonight, I wanted to use our new Vita-Mix blender to make an asparagus soup, and found a good cream of asparagus soup recipe that I found on I followed this recipe with some changes, the most significant of which was that I added some broccoli stalks. I sprinkled some vegan Parm! "Parmesan cheese" on top. It's neat to let this high-powered blender go - it has a 2-horsepower (peak) motor; the company claims that the speed at the tip of the blade ranges from 11 to 240 miles per hour! It goes so fast that it brings the contents to steaming hot in just a few minutes - hence an easy and fast soup! (Cold foods need to be processed quickly or use frozen ingredients.)

In the oven, I made some delicata squash and a baked potato. It was a good dinner - my wife and her cousin enjoyed the soup, as did I, but I think I would omit the broccoli next time. The carrot-ginger soups and potato soup that I had made were, to my taste, much better.