Red Lentil Curry

Menu:
Red Lentil Curry || Real Simple

Serves 4
Ingredients
3 tablespoons canola oil
2 tablespoons chopped fresh ginger
2 cloves garlic, chopped
8 scallions, sliced, white and green parts separated
1 tablespoon curry powder
4 medium carrots (about 8 ounces), chopped
1 large russet potato (about 10 ounces), peeled and cut into 1-inch pieces
1 cup red lentils
4 cups low-sodium vegetable broth
kosher salt and black pepper
naan bread and lime wedges, for serving

Directions
1. Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and scallion whites and cook, stirring frequently, until softened, 2 to 3 minutes. Stir in the curry powder. Add the carrots, potato, lentils, broth, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes.

2. Sprinkle the curry with the scallion greens and serve with the naan and lime wedges.

Summer Squash Soup

Menu:
Summer Squash Soup || Super Natural Every Day

Serves 6

Ingredients:
8 oz. Extra Firm Tofu cut into 1/2 inch cubes
Fine grain sea salt
1 Tablespoons Thai Red Curry Paste
3 Tablespoons coconut oil, plus more for tofu croutons
3 large shallots
1.5 lbs. yellow squash & zucchini (about 3-4 depending on size) cut half then cut into 3/4" chunks
12 oz potatoes, unpeeled and diced into small cubes
4 cloves garlic, chopped
2 cups lightly flavored vegetable broth
1-14oz can coconut milk (I used light)
Basil (I didn't think of using this, but it would be great sprinkled on top before serving)

Directions:
1. Season the tofu with a pinch of salt, toss with a small amount of oil, and cook in a large skillet over medium-high heat for about 5-8 minutes (tossing gently once or twice), until browned on both sides. Set aside.

2. Mash the curry paste into the oil until the paste is well incorporated. Heat the paste in a large heavy pot until fragrant, about 1 minute. Stir in the shallots and a dash of salt and sauté until the shallots are tender, another couple of minutes.

3. Stir in the squash and potatoes and cook until squash begins to get tender, a few minutes. Stir in the garlic, then add the broth & coconut milk. Bring just to a boil, then lower heat to a gentle simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.

4. Taste and adjust salt or curry paste if needed. Serve each bowl topped with tofu croutons and some loosely chopped fresh basil.

Gazpacho

Menu: 
Gazpacho || Pioneer Woman
Grilled Shrimp & Italian Bread

NOTE: Leave the shrimp and sour cream out for a delicious vegan dinner. My kids didn't like this, but we sure did.

Peanut Soba Stir-Fry

Menu: 
Peanut Soba Stir-Fry || Budget Bytes
Edamame
Pork Buns from Trader Joes

NOTE: I used a combination of buckwheat soba and lo-mein noodles. I thought I had a full box of soba noodles, but guess not. It still turned out good.

Vegetarian Gumbo

Menu:
Vegetarian Gumbo || Vegetarian Times
Brown Rice

Vegetarian Gumbo
½ cup vegetable oil
⅓ cup flour
1 small onion, chopped (1 cup)
1 small green bell pepper, chopped (1 cup)
3 stalks celery, chopped (1 cup)
1 28-oz. can diced tomatoes
2 cups fresh or frozen green beans
3 carrots, sliced (2 cups)
1 parsnip, diced (1 cup)
1 cup fresh or frozen sliced okra, optional
1 Tbs. ground cumin
1 Tbs. paprika
1 Tbs. dried oregano
¼ tsp. cayenne pepper

1. Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly.

2. Add onion, bell pepper, and celery, and cook 5 minutes, or until vegetables are softened. Stir in all remaining ingredients and 4 cups water. Season with salt and pepper. Reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender. Serve over rice.

Cool Southwestern Salad with Corn & Avocado

Menu:
Cool Southwestern Salad with Corn & Avocado || Real Simple

Ingredients
2 small heads romaine lettuce, cut into bite-size pieces (about 12 cups)
1 cup corn kernels (cut from 1 to 2 ears, or frozen and thawed)
2 avocados, cut into 1-inch pieces
1 15.5-ounce can pinto beans, rinsed
1/2 red onion, thinly sliced
1/2 cup fresh cilantro
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
kosher salt and black pepper
1/2 9-ounce bag tortilla chips

Directions

1. In a large bowl, combine the lettuce, corn, avocados, beans, onion, and cilantro.

2. In a small bowl, whisk together the oil, lime juice, cumin, ¾ teaspoon salt, and ¼ teaspoon pepper.

3. Drizzle dressing over the salad and gently toss. Serve with the tortilla chips.

Curried Red Lentil Soup with Lemon

Menu:
Curried Red Lentil Soup with Lemon || Vegetarian Times
Cucumbers
French Bread Rolls

Ingredients
Serves 6

2 cups red lentils, sorted and rinsed
1 qt. low-sodium vegetable broth
1 large onion, finely chopped (2 cups)
4 celery stalks, finely chopped (1 1/2 cups)
2 large carrots, finely chopped (1 1/2 cups)
2 cloves garlic, minced (2 tsp.)
1/4 cup chopped cilantro
1 Tbs. curry powder
1 tsp. ground cumin
2 Tbs. lemon juice

Directions

1. Bring lentils, vegetable broth, and 4 cups water to a simmer in large pot. Skim away foam that rises to top. Reduce heat to medium-low, cover, and simmer 5 minutes, stirring occasionally.

2. Add onion, celery, carrots, and garlic; simmer, uncovered, 20 minutes. Add cilantro, curry powder, and cumin, and cook 20 minutes more, or until lentils are soft. Season with salt and pepper, if desired, and stir in lemon juice.

Truffled Wild Mushrooms over Whipped White Beans

Menu:
Truffled Wild Mushrooms over Whipped White Beans || Vegetarian Times
Salad

2 tsp. olive oil, divided
1 medium leek, white and pale green parts chopped (about 1/2 cup)
2 15-oz. cans cannellini beans, rinsed and drained
1/2 cup low-sodium vegetable broth
2 cloves garlic, minced (about 2 tsp.)
2 tsp. chopped fresh thyme
1 lb. wild mushrooms, halved
1/4 cup chopped fresh parsley
2 tsp. truffle oil

1. Heat 1 tsp. oil in large skillet over medium heat. Add leek and sauté 2 minutes. Stir in beans, broth, garlic and thyme. Cover, reduce heat to low, and simmer 8 minutes. Season with salt and pepper. Transfer bean mixture to food processor and blend until creamy and smooth. Return to skillet, cover and keep warm.
2. Heat remaining 1 tsp. oil in medium skillet over high heat. Add mushrooms and sauté 8 minutes, or until soft and brown. Season with salt and pepper, and stir in parsley.
3. Spoon whipped bean mixture into shallow bowls. Top with equal portions of mushrooms. Drizzle each serving with 1/2 tsp. truffle oil, and serve.

Roasted Vegetable and Quinoa Salad with Pistachios

Menu:
Roasted Vegetable and Quinoa Salad with Pistachios || Real Simple

Serves 4
Hands-on Time: 10m
Total Time: 30m

Ingredients
1 pound carrots, cut into 1 1/2-inch lengths
1 pound shiitake or cremini mushrooms, stems trimmed
2 tablespoons olive oil, plus more for drizzling
kosher salt and black pepper
2 tablespoons fresh lemon juice
1 tablespoon fresh thyme leaves
1 cup quinoa
5 cups baby spinach (4 ounces)
1/4 cup chopped salted, roasted pistachios

Directions
1. Heat oven to 425° F. On 2 rimmed baking sheets, toss the carrots and mushrooms with the oil, ½ teaspoon salt, and ½ teaspoon pepper. Roast, tossing once, until tender, 15 to 20 minutes. Combine the vegetables in a large bowl and toss with the lemon juice and thyme.

2. Meanwhile, cook the quinoa according to the package directions. Divide the spinach among plates and top with the warm quinoa and vegetables. Sprinkle with the pistachios and drizzle with the oil.

NOTE: Instead of regular olive oil, we used a Truffle olive oil. It really made it, I think. One of the boys loved the carrots, the other the mushrooms, so it worked out perfect.

Thai Curry Vegetable and Tofu Soup

Menu:
Thai Curry Vegetable and Tofu Soup || Real Simple
Coconut Curry and Chicken Lemongrass Rolls from Trader Joe's

Ingredients:
1 tablespoon Thai red curry paste
1 teaspoon grated fresh ginger
2 cups low-sodium vegetable broth
1 14-ounce can coconut milk
kosher salt
1/2 pound shiitake mushrooms, stems removed and caps thinly sliced
4 ounces green beans, halved
2 carrots, halved lengthwise and sliced crosswise
14 ounces extra-firm tofu, drained and cut into cubes
4 ounces snow peas
2 tablespoons fresh lime juice
1/4 cup torn fresh basil leaves
Asian chili garlic sauce, for serving

Directions
Place the curry paste and ginger in a medium saucepan. Whisk in the broth, coconut milk, and 1 teaspoon salt and bring to a boil.

Add the mushrooms, green beans, and carrots to the saucepan and simmer until just tender, 3 to 5 minutes. Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more.

Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.

NOTE: The vegetable broth is a great vegetarian option, but I feel like chicken broth would taste even better.

Pot Stickers and Slaw with Asian Dressing

Menu:
Pot Stickers and Slaw with Asian Dressing || Vegetarian Times, February 2007
BBQ Pork Buns from Trader Joe's (if you want a vegan meal, just eliminate these from the menu)

Pot Stickers and Slaw with Asian Dressing
Serves 4

Dipping Sauce
6 Tbs. rice wine vinegar
3 Tbs. low-sodium soy sauce
3 Tbs. chopped cilantro
2 tsp. dark sesame oil
1 1/2 tsp. grated fresh ginger

Slaw
1 8-oz. pkg. shredded cabbage and carrots (about 4 cups)
4 Tbs. chopped cilantro
1 green onion, sliced (about 2 Tbs.)

Pot Stickers
2 tsp. roasted sesame oil
1 16-oz. pkg. frozen vegetable pot stickers
1 8-oz. pkg. stringless sugar snap peas (about 2 cups)

1. To make Dipping Sauce: Whisk together all ingredients in small bowl, and set aside.

2. To make Slaw: Toss together cabbage and carrots, green onion and cilantro in bowl. Fold in 3 Tbs. Dipping Sauce. Divide remaining sauce among 4 small bowls, and transfer to serving platter.

3. Heat sesame oil in large skillet over medium-high heat. Add frozen pot stickers, and cook 4 to 5 minutes, or until browned and crispy, shaking skillet occasionally to prevent sticking. Add 2 Tbs. water; cover, and cook 3 minutes more, or until pot stickers are heated through. Remove from heat, and transfer pot stickers to slaw. Add sugar snap peas and 1 Tbs. water to skillet. Cover, and cook over medium-high heat 1 minute, or until crisp-tender. Tuck sugar snap peas between pot stickers, and serve with Dipping Sauce.

White Gazpacho

Menu:
White Gazpacho || Vegetarian Times

Vegetarian Sushi Salad

Menu:
Vegetarian Sushi Salad || Green Kitchen Stories

YUM! And it was perfect after a 5-mile run. The boys are out of town -- I wonder if they would like it. We might have to see.

Dinner with Friends

Last night we had The Frigs and Brian's co-worker and his awesome family over for dinner. Their oldest is vegan. I forgot to take pictures (Penny took some though), but here is the menu.

Salad with Roasted Beets, Hearts of Palm, Avocado, Toasted Pinenuts and Balsamic Dressing
Ratatouille with Couscous || Smitten Kitchen (vegan)
Gnocchi alla Romana || The Wednesday Chef
Glazed Chocolate-Avocado Cupcakes || Vegetarian Times (vegan)
Fruit Meringue Cake || Design*Sponge in the Kitchen with Ditte Isager

P.S. I'm testing something out. You can now find "Last Week's Menu" on the side bar.

Brian's Night

Menu:
Grilled Curry Tofu on Soba Noodles and Miso Broth
Arugula Salad with Strawberries, Clementines and Pecans

Black Bean & Sweet Potato Enchiladas

Menu:
Black Bean & Sweet Potato Enchiladas || Vegan Planet

Red Curry

Menu:
Thai Red Curry || Vegetarian Times
Basmati Rice

Vegetable Curry

Menu:
Best Vegetable Curry (made by Brian)
Basmati Rice, Pilaf-Style

Both recipes from Cook's Illustrated

Dinner at the Z's

Dinner with Brian's boss (and friend) DZ and family:
- Homemade Pasta with Vegan Pesto
- Arugula Salad with Blood Orange, Yellow Beet, Avocado, Yellow Tomato & Balsamic Dressing
- Garlic Bread
- Glazed Chocolate-Avocado Cupcakes (made by Brian)

Savory Tofu and Vegetables over Tomato Couscous

Menu:
Savory Tofu and Vegetables Over Tomato Couscous || Vegetarian Times, September 2007