Yaki Soba & Wonton "Muffins"

I got my EAT TO LIVE book by Dr. Furhman in via UPS yesterday. I have finished reading up through Chapter two. He does alot of explaining about fiber, photochemical, and the importance of nutrient dense food. Everything he says agrees with my personal nutritional interests and background. His explanation about slow metabolism's and low calorie diets is interesting and new information to me. His food pyramid would definitely have fruit and veggie's portion to the widest with grains following behind, as I age and see myself getting a little less active (although I still exercise purposefully three - four times a week) this all makes sense to me.


MY VEG HISTORY
I started my healthy foods eating experience with a book sale book titled The Save Your Life High Fiber Diet by Dr. David Reuben (c) 1976. I was interested in this book because I just started experiencing some health problems in my early 20's.... alot of hormonal issues. Shortly after reading this book a trip to the library lead me to Dr. John Mc Dougal's very first book .... one written before he had a bunch of cookbooks and prepared prepackaged foods for sale. Then an Internet search lead me to Bryanna Clark- Grogan's very first cookbook, The Almost No Fat Cookbook which I loved before I even understood the word vegan. I bought a coffee cup at this same time to commemorate my decision, it has the very same picture by Mary Engelbreit that I show below. I've been a vegan foodie ever since then. Then larger changes occurred: giving up my social work career and becoming a home schooling SAHM, selling our home and purchasing an acreage, buying another building an opening up our bakery, then the list goes on and on ...... life has changed so much from that decision. I haven't looked back and have the same mind set again after selling our business while I go to full-time teaching (family consumer science / health). Perhaps while reading this eat to live book I will have another paradigm, but so far nothing is new to me that I have read - I will continue.


Meanwhile..... In the Kitchen

While in to the greens mode, Brussels sprouts are one of my favorites. This is an old, but goody post that I decided to bring up from the April 2006 archives. Enjoy!



YAKI SOBA (buckwheat pasta)
I have made buckwheat noodles before using my hand crank pasta maker, but didn't have time to do this for this meal. I found a yaki soba recipe that I wanted to try and I needed it quick because we would be out for most of the day and be very hungry by the time we arrive home. I was happy to find 100% buckwheat flour noodles at an oriental market last week, $2.79 (not organic) for 10 servings and each serving is bunched with a paper holder so that it is easy to boil up just as much as is needed. Eden has an organic 100% buckwheat soba, but I couldn't get this ordered in time and I think it costs $3.79 for a 12 oz serving. Buckwheat is a grain that my son is not allergic to at all and can eat without problem, but I know his system is sensitive and a problem could develop if we overdo. Plus for non allergy conscious eaters, buckwheat soba is a good way to incorporate variety in the diet (a good thing to do).

I made my seasoned cabbage and carrot/ onion and chik'n chunks ahead of time in the microwave the night before I planned on having this for supper. It turns out that I was the only one eating this supper because everyone else had something going on (of course the leftovers will be served another night - usually the weekend). This is a basic dish easily eaten with chop sticks.

My favorite part of this meal is the wonton "muffins". I baked them in my toaster oven in a mini muffin pan. The filling is unique and made from brussel sprouts (original idea from a Vegan Feast newsletter in which artichoke hearts were used).

BRUSSEL SPROUT FILLING RECIPE

The idea for these "muffins" came from browsing some online recipe archives, not vegan but great food ideas that could be make to my preference. I will be making my wontons in this way in the future, possibly buying another mini muffin pan.

In addition to the wonton wrappers I used this same filling for stuffed mushrooms at my Easter meal. Yumm! The mushrooms were baked at 375 degrees for 15 - 18 minutes. I enjoyed these best 15 minutes or more after coming out of the oven. I am impatient and like to grab things straight out of the oven... Burned mouths are not fun! FOR NON-BAKERS... I think these mushrooms could be cooked in a covered pan and turn out well also. Cook until the mushroom is at an enjoyable quality and the filling warm.

Happy Thanksgiving

I WELCOME THE HOLIDAY SEASON!

I am thankful for the four very large butternut squash that a friend grew in her garden... she had so many that she gave me four. In order to see a size comparison I have the gift next to a squash I bought, a pear, and my 3 quart crock pot.


Yesterday (Wednesday) the kitchen and I had some good bonding time since I had the day off of work. The day started as a "slow" day, the kind in which I prepare oatmeal with pumpkin, carob chips and a pot of hazelnut flavored coffee. I take an hour to sit and eat while everyone else sleeps or goes to work while I reflect on life. During my reflection time I grabbed my journal to write a few things down, but I grabbed the wrong journal. I have kept a family memory book of holidays beginning in 2004 in which I start the holiday season writing a "state of the union address" then each member of our family start this season writing five things they are thankful for. I included a record of all the happenings from Thanksgiving to New Years including lists of the gifts we received, my favorite recipes with our reactions to new ones tried, and ways we want to change to make things more meaningful next year. Sentimental feelings ran high as I looked through this book and this is where I began to journal.

Part of my feelings were sadness that I almost forgot this treasure in my "busy-ness" of life. My reflection time took me back to where I was last year at this time, hoping for a teaching position after finishing my license and debating whether to close the doors on my business or stay on part-time. At the same time I was adjusting from being a full-time home school mom into a full-time away from home employee so that DH and I could build up our retirement fund and get the kids through college. My son is now in college full-time and my daughter enrolled full-time into public high school full-time which she wanted and we reluctantly agreed. I have to admit I appreciate hearing her talk about what she liked while being a home schooled student now that she faces a different type of education. DH is very happy with the position he was promoted to at his day job and enjoys his time being the sound engineer for a christian rock band and I have enjoyed traveling around with them. Although this year has been a time of grieving the end of where we have been and who we used to be, it has also been exciting as we transition into where we are now. Exciting, but not without several growing pains which we are dealing with ... "What does not kill me will make me a better person."

A summary of 2007 with one word TRANSITION.

We also put up our little tree the day Friday (today ... as I finish the blog entry I started on Wednesday). I snapped a picture of my favorite kiddos and one of our dog's, Ricky. DD is in charge of holiday decorations and it looks like we are going to have a blue and silver theme this year. Soon I will replace the picture on the wall with a window like mirror under which out hanger for 4 stockings will be hung. I think the challenge I will give the family this year is to create their very own stocking to hang there this year, something that will creatively express who they are this year and what is important to them.

I am also thankful for the opportunity to be able to reflect on our transition, that says we made it through. At one time in our life DH and I stepped away from our "normal" life (trusted in God, sold the house, home schooled the kids, grew a large garden, started a "hippie" business, etc) and followed our hearts. Before we started that journey we both agreed that even if we failed, failure would be better than wondering if or living in regret of never trying. We did not fail, we have been blessed. I hope that your holidays are the same, hope filled and if difficult that they be internally satisfied in the midst of it.

NOW I INVITE YOU INTO MY KITCHEN ...

How about a sip of brew inspired by Dreena's ED&BV (p. 227) MULLED CRAN-APPLE CIDER. It snowed in my state on Thanksgiving Eve so I filled Crock pot #1 with this wonderful potion to sip on this chilly evening and then let it stay on warm until we finished it for breakfast. I had to use what I had on hand and ended up making enough changes that I will share my recipe with you.




DORI's MULLED CHERRY-APPLE CIDER



Place the following in the crock pot and allow to cook on high for 2-3 hours, then switch to warm.



1 - 12 oz container frozen cherry-apple juice concentrate (thawed)



3 - 12 oz "cans" of water (juice prepared as directed on the can)



In a tea bulb I placed 5 -1" cinnamon sticks, 10 allspice seeds, and 4 whole cardamom pods. I placed this in my juice and added 1/4 tsp nutmeg, a sprinkle of KAL brand stevia extract, and 1/2 tsp orange peel powder. A sliced up an orange in thin slices and placed about 6 slices, cut into quarters in my crock pot with the juice and spices. Dreena said with her recipe that you could add a few splashes of rum or brandy if desired.... sure I would desire to, but I have none on hand. I still have an unopened bottle of Cranberry Crimson wine from Christmas 2006 sitting on my shelf, I received 2 as a gift and emptied one with the help of 6 friends. I plan on taking it to a dinner we will be going to at my aunts house.




For breakfast we enjoyed the hot fruit drink served with muffins loaded with carrots and apples from Ken Haedrich's cookbook called COUNTRY BAKING. Although this book is not vegan, recipes can easily be transformed. I know Dreena has a good carrot and fruit filled muffin in her EDV cookbook or maybe it is in VLV cookbook, I've made them. The ones I made now are a bit more decadent and carrot cake like.




DREENA'S ED&BV Sweet Potato Lentil Chili: I made this in the crock pot on Monday night and enjoyed bowls of this for snacks and several meals after. I find Dreena's use of lemon and lime juice in soups unique to what I have cooked before. This was a change that my salty pallet had to adjust to, but now I really find it refreshing. I also found some 2 cup freezer containers made by ball. Although I enjoy homemade canned soups off my shelf, I like the convenience of freezing away one or two left over servings to use as I need. When I know I want to eat one ahead of time I place it in the refrigerator to thaw, ready to heat and eat.




The Everyday Slow cooker byRobin Robinson ... PUMPKIN BUTTER. I made this last year in and noted in my cookbook that I loved it, this year in order to avoid redundancy I noted that I REALLY loved it. I placed this wonderful stuff in 1/2 pint jars and hot water bathed it in my large slow cooker. 7 jars were covered with water, cooked on high 5 -6 hours, and removed to rest on a towel for 12 hours. The jars sealed "pop" immediately after taking them out of the crock pot. This was convenient I said to myself. I wish that I could have canned pint jars this way, but they won't fit I would have to take my other canner out to accomplish this task. Note that I peeled and cut the squash in to take out the seeds, I added the large pieces to my crock pot with the spices and a little onion. When all was done I blended combination smooth with my hand blender. I made mine sugar free and liked it very well. My recipe follows:

GRRRR'''' I entered this recipe once already, but then my computer froze as I tried to e-mail a video at the same time I was working on this. Anyways, here goes round two.

DORI'S STEVIA PUMPKIN BUTTER
Note: I doubled the recipe and canned 7 jars 1/2 pint jars to give as gifts for the holidays.
2 pounds of butternut squash
2 cups of apple juice
1 tsp KAL pure stevia extract powder

1 Tbsp blackstrap molasses
1 Tbsp good quality cinnamon
1 tsp nutmeg
1 tsp allspice
Combine all in the crockpot and cook on high 4 hours (or so), low for longer.
Blend with a handblender. Place in jars and process can if desired. I did can the 7 half pint jars in my 5 quart crockpot. I did this by preparing the jars and lids, placing the jars in the crockpot, fill with water. Cook on high 6 hours. I heard the jars seals within 1 minute of taking them out of the crockpot. This would be similar to the hot water bath method. The water was boiling in the crockpot when I took the jars out. The apple juice might cause this recipe to have an acceptable acid percentage for water bath canning however I would recommend perssure canning per the canning instruction book for pumpkin pie mix.


On Thanksgiving day two new recipes I tried were Marie Oser's "The Enlightened Kitchen" cauliflower in "cheese" sauce on page 163. This was a bit heavy on the nutritional yeast and needed a little shake of salt, but I really liked this dish. I added green peas after I snapped the picture which really made a difference in appearance. Overall Ilike this dish and will probably make it again.



DH and the kids really loved a cheesy corn and macaroni casserole that I used to take to potlucks years ago. This year they bugged me figure out how to make it so we can have it again. Here is the vegan result:

DORI'S CHEEZY MAC AND CORN CASSEROLE

In the crockpot combine the following (we doubled the recipe listed):
1 - 14.5 oz can of whole kernel corn with it's juice
1 - 14.5 oz can cream style corn
1 cup uncooked elbow macaroni
1 cup cheddar style cheese (a good melty kind)
**I used some homemade chedda' created by Bryanna Clark grogan.
1 Tbsp earth balance margarine
Cook on high about 3 hours, until the macaroni is cooked and the extra juices are soaked up. Serve. On Thanksgiving day our crockpot was the first dish emptied.




Robin Robinson's "The Vegetarian Slow Cooker" green beans Provencal also made an appearance on my Thanksgiving table. I was a bit heavy on the pepper accidentally, but I still liked this recipe consisting simply of petite diced tomatoes green beans, onions salt and pepper. If you want a creamy mushroom sauce type bean she has a recipe for this in her book also. I am planning on trying it when I get some fresh mushrooms.

To conclude I will have to admit the autumn (harvest time) is my favorite time of year, but this season definitely comes in a close second.