VEGETARIAN QUINOA BAKE !

 

This sort of dish is a catch all for vegetables. You can interchange and mix the veggies according to what's at hand. Frozen peas, spinach and corn go very well with it. All the vegetables are optional. Of course, real milk can be used or any unsweetened non dairy milk. Flax seed in added as extra nutrition and as a substitute for when I didn't have enough eggs. It worked out so well that I kept on using it and didn't have an "eggie" taste to the dish so it's not like a quiche.

Fresh Parmesan cheese tasted better then pre shredded. This dish works very well with fresh herbs. Basil works as well when accompanied with thyme so if you have it feel free to add it in but not necessary. I had to double the recipe to fill up a 13 x 9  baking dish. Can easily be cut in half. The images shown here are of the 1/2 recipe. Expect your serving to be more then shown in picture.

NOTES:

- Can be made ahead of time and reheated easily. 

- Fezzes well.

- Will take whatever vegetables you throw in!

VEGETARIAN QUINOA BAKE !

1  c chopped spinach

1 c uncooked quinoa

1 c onion chopped

2-3 tbs thyme

1 cup corn

4 garlic cloves

2 fake sausage sliced (optional)

2 tbs flax seeds (optional)

4 eggs

2 c almond milk

1 tbs salt

1 tbs ground black pepper

4 oz  Parmesan cheese (fresh is better)

Baking time: 45 min covered, then 15 - 30 uncovered

Preheat oven to 350 ° 

Butter / oil / spray dish and set aside.

Cook onion and garlic in a pan until soften. Remove from pan into medium bowl. Cook fake sausage to brown or to desired darkness. Remove from stove and into medium bowl.

In large bowl combine eggs, milk and whisk together. Add salt, pepper, thyme, and remaining ingredients into bowl and whist together, including the uncooked quinoa. Pour mixture into sprayed baking dish and tap a few times. The qunioa will fall to the bottom of pan. Sprinkle Parmesan cheese on top of mixture.

Place aluminum wrap over the baking dish. Bake for 35 - 45 min. At this point the dish should be stiff. Check the middle and top of dish for any softness with a fork or a knife. It needs to be free of liquid and firm in the middle. Remove aluminum wrap and bake for 15 - 30 min or until it starts to brown on top.

Serve whole hot!

Freezes well.

VEGETARIAN EGG ROLL

Do you have a toaster over? How about your office? Then you are in luck! Frozen egg rolls are great in your lunch box. They defrost in the fridge while you work. They are very yummy and will go fast. So make a lot!

NOTES:
- Double this recipe and use one large soup pot for everything.
- Once the seitan / tofu is fried, let the steam from the cabbage and the soy sauce deglaze the bottom of the soup pot.
- If using tofu, dry / press well before frying, as the tofu holds a lot of water and may cause the oil to splash. Coat with flour before frying. This will soak up any left over liquid and help with frying.
- This may be a two person job. It's a big help if one person stuff and the other does the frying.
- Freeze only after frying. The wrap isn't forgiving to liquids before its cooked.
- There is always an option to bake in an oven at 375 F for 15 min. Rotate and bake for another 10-15 min until golden brown.
- Additional options for filling: mushroom, bean sprouts, minced garlic.
- I use Vegetarian Worcestershire Sauce: Annie's Naturals Worcestershire Sauce - Organic Vegetarian

Egg Rolls

1 tsp minced ginger
4 oz seitan (1/2 package) or tofu (1/2 package) diced into small cubes
1 tsp vegetable seasoning or mix of own spices such as salt, paprika, garlic powder (optional)
2 cups chopped cabbage
1/2 cup shredded carrot
3 green onions
1-2 TBS soy sauce
1 TBS vegan worcestershire sauce (optional)
Oil for shallow frying. Canola, safflower or other high heat oils are good.

1. Use a TBS of oil & fry the seitan or tofu for 5 min, add ginger and seasoning for 6-8 or until it starts to brown.
2. Over medium heat add to pan: cabbage, carrots, seitan / tofu, green onions, soy sauce, westchester sauce. Stir and saute until the cabbage wilts slightly, about 10 min. The color & firmness of cabbage will change.
3. Let cool & drain if necessary.

Steps on how to roll an egg roll will be posted here.

HOW TO ROLL AN EGG ROLL, ILLUSTRATION

Steps to roll an egg roll, illustrated by me. The recipe for egg roll filling is posted here.

NOTES:
- Use some egg wash or water on corners to seal.
- Best if one person is doing the frying and the other rolls.
- Freeze only after frying.
- Do not over fill with stuffing.
- Don't wait too long before frying. Dough will soften if the filling is too wet.






Step 1: Lay wrap like a diamond and define your corners as 1, 2, 3, & 4 as shown in illustration.
Step 2: Fill middle with 2 - 3 TBS of egg roll filling and spread into a rectangle shape.
Step 3: Take corner # 1 and fold filling.
Step 4: Fold corner # 2 over top of egg roll filling and repeat with corner # 3.
Step 5: Roll the the filled egg roll on top of itself towards corner # 4 until the egg roll is closed.

If you would like to use this illustration on site email me at ulanice@gmail.com .

COFFEE ICE CUBES, REFRESHING SUMMER DRINK

It's hot and I hate it. I've never coped with hot weather well. It's scarves & gloves for me. In the summer one of the staples in my apartment is ICED COFFEE. Every day there's about 1/2 a cup of coffee not being consumed. I have no idea where I picked up this tip but I'm so glad I did.



Everyday adds up to an ample supply of delicious coffee ice cubes. No more watered down coffee! Next up, I'm going to freeze tea & chai cubes. That will be amazing!

Making some broth

Before making my own broth I thought it was way more complicated. Sure, there are specific broth recipes for specific soups but I throw all of that out the window. I save tiny onion ends, carrot scraps, tomato bits, asparagus clippings, and throw them in a plastic bin that is kept in the freezer (actually it's two 64 oz plastic containers). I even end up using the green ends of leeks  ESPECIALLY when making potato and leek soup. Its just crazy for me to throw all that fabulous aromatic greens. When washing leeks keep in mind to wash them, then again, one more time and then you are done.



Good rule of thumb is to have one part veggies to two part water. I  throwing in 2 bullion cubers (MSG free), a bay leaf or two & some peppercorns. Bring to boil & simmer for an hour. Let cool & strain. I started to use a cheese cloth to get out the tiny bits of veggies that break apart.

Rosemary bread

My little sister made bread and I wasn't there to eat it. She has a blog called Made Purely From Scratch where she bakes and my mouth waters. The idea of having bread & butter takes me back to my grandma in Poland where she makes her own butter. When I visited I tried to make her show me how but she just made some prior to my visit. Back to bread.

I changed this recipe a little bit as I didn't want a flat bread as much as I wanted a nice round loaf. I got Beard on Bread by James Beard from my best friend for my birthday and it was about time I put it to good use. Maybe this wasn't the recipe to go with for my first time but the sound of rosemary was too attractive. I already made this twice as it was a big hit with my boyfriend. 

The bread ends up being 7" in diameter. I used store bought dry rosemary & it works well. First time I use fresh rosemary that had dried out in the fridge and could feel it as I chewed. Not something i wanted. Store bought dry rosemary worked better. In the photo you can see I added an asiago cheese to the dough and it..did...noting..to...help..the..taste. It just sat there. I omitted the cheese the second time I made it.

Rosemary Bread

Adapted from : Beard on Bread, James Beard (1973, Alfred A. Knopf)

1 c. whole wheat flour

1 1/2 c. white flour

1/2 tsp. salt

3/4 tsp. active dry yeast

1 c. warm water ( 100 - 115 degrees)

2 tbs. rosemary 

3 garlic cloves, sliced

Combine flour, salt, yeast in a mixing bowl. Add water and mix well. If using your hands be ready for some sticky fingers. Turn dough onto flowered surface and kneed for 15 min adding the rosemary & garlic as you knead. Form into a ball & place into lightly oiled bowl. Cover with towel and place in a warm spot for 1 to 1 1/2 hours.

Knead dough once more & back to rise again for 1 - 1 1/2 hours. The original recipe call to roll dough out into 1/2 inch thickness. I just punched down slightly & left it be. Place dough on oiled cooking sheet (I used my cast iron pan) & coat the top with a little bit of olive oil. Bake for 30 - 45 min until slightly browned. Original recipe called for 15 min if you are going for a flat bread.

Goes well with: Olive oil with garlic & crushed red peppers