October | 2013 | My Foodie Call | Page 4

Monthly Archives: October 2013
- Quinoa, kale, and corn salad
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 16th
  Another quinoa dish, the family says? Yeah, because it’s easy! This one is cooked up a bit differently though and was inspired by this recipe.
  
  Here it is. Veganized.
  
  Yup. Another one.
  
  Quinoa, kale and corn salad
  
  Ingredients
  - 1 heaping tablespoon coconut oil
  - 2 cloves garlic, minced
  - 1/2 yellow onion, diced
  - 1 cup quinoa
  - 2 cups vegetable broth
  - 1 cup chopped kale
  - 1/2 cup frozen peas
  - 1/2 cup organic corn
  - 6 grape tomatoes, sliced
  - 1/4 cup Vegan Parmesan
  - salt and pepper (optional)
  Instructions
  1. In a large sauté pan over moderate heat, saute chopped onion and minced garlic for about 3 minutes.
  2. Add the quinoa and cook, stirring occasionally, for about 1 minute. Add the vegetable stock and bring to a boil, stirring occasionally. Reduce the heat and simmer for 5 minutes. Add the kale, peas, corn, and tomato and cook until the quinoa is tender and most of the liquid is absorbed 6-8 minutes.
  3. Mix in vegan parmesan.
  4. Add salt and pepper.
  Good stuff.
  Posted in Meatless mealtime | Tagged kale, quinoa
- Pumpkin Smoothie Test
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 15th
  So I decided to put the My Foodie Call house to a pumpkin smoothie taste test. Although they are always my “unwilling” participants for all of my new recipes, I haven’t done my unofficial, but still very official format since my basic green smoothie challenge a while back. (Meaning: Have them write their favorite on a little square of paper.)
  
  Here goes nothing.
  
  Who will win??? Thing 1 or Thing 2?
  
  Glass number 1:
  
  Creamy Pumpkin Supreme
  - 1 medium ripe banana
  - 1 cup canned pumpkin
  - 1 1/4 cup almond milk
  - 1 cup ice cubes
  - 2 tablespoons maple syrup
  1. Place all ingredients in your blender and blend, blend, blend!
  Glass number 2:
  
  Colossal Cocoa Pumpkin
  - 2 tablespoons cocoa powder
  - 4 tablespoons agave
  - 1/2 cup canned pumpkin
  - 1 1/4 cup vanilla almond milk
  - 1 cup ice shake
  1. Place all ingredients in your blender and blend, blend, blend!
  Now to put the My Foodie Call members to work…
  
  Landon went straight for it!
  
  Devyn takes this seriously. She tried each of hers several times.
  
  My super top-secret voting box.
  
  And the winner is????
  
  3 kids and Mr. Foodie Call voted. Yikes. A tie.
  
  I usually do not vote because I am incredibly biased making the food and well…. Because I like pretty much ALL OF IT!
  
  But I was the final vote and I say…
  
  Both.
  
  Sorry, my decision-making skills are the worst :).
  Posted in Snacks | Tagged pumpkin
- Couscous Veggie Stir-Fry
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 14th
  Couscous is a really great base for meals. I find couscous to be effortless and most kids will readily accept it. This is probably because it is made from semolina, the same wheat that pasta is made from. Whatever the case, my family likes couscous. Hooray to that!
  
  Here’s how this one goes down…
  
  Fine-chop your carrots….
  
  Chop your kale and mince your garlic. Such a small amount of kale. That shouldn’t scare anyone off.
  
  Pan-fry your couscous.
  
  Add a little this….(chopped almonds)
  
  And a little that….(chopped parsley).
  
  Finishing steps. Bang. Done.
  
  Couscous Veggie Stir-Fry
  
  Ingredients
  - 1/4 cup grapeseed oil
  - 2 medium carrot, fine chopped
  - 1 cup chopped kale
  - 1 garlic clove, minced
  - 1 1/2 teaspoons ground cumin
  - 1/2 teaspoon smoked paprika
  - 1/4 teaspoon all-purpose seasoning
  - 1 1/2 cups whole wheat couscous
  - 2 cups veggie broth
  - 1/2 cup dried cranberries
  - Salt and freshly ground pepper
  - 1/2 cup coarsely chopped almonds
  - 1/4 cup chopped, fresh parsley
  Directions
  1. In a large skillet or wok, heat the grapeseed oil.
  2. Add the carrots and stir-fry over high heat, stirring frequently for 2 minutes.
  3. Add the kale and garlic and cook for another 2 minutes until carrots are lightly browned.
  4. Stir in the cumin, paprika and all-purpose seasoning. Cook and stir for another minute.
  5. Add the couscous and stir on low heat, until lightly toasted, 1-2 minutes.
  6. Stir in the vegetable broth and cranberries.
  7. Season with salt and pepper.
  8. Cover and let stand away from the heat until the liquid is absorbed, about 3-5 minutes.
  9. Fluff with a fork.
  10. Stir in the almonds and parsley.
  No complaints in this house. Always a good thing.
  Posted in Meatless mealtime | Tagged kale, vegan
- Healthy Chocolate Chip Waffles for teen girls
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 13th
  Food is always an interesting discussion when the My-Foodie-Call kids have friends over.
  
  There is always lots of negotiating when it comes to food. They are always worried about my serving “embarrassing food”. Sad that REAL food equates to embarrassing. I try to compromise, but refuse to conform.
  
  So we had 5-thirteen year old girls at our house Friday night.
  
  What to serve. Hmmm.
  
  While I did negotiate and order pizza and soda, you better believe it came paired with cut up veggies and hummus.
  
  (Not that they even touched it :)….)
  
  Breakfast was a different story…
  
  Love waffle makers.
  
  The My-Foodie-Call daughter wanted waffles for breakfast.
  
  She got waffles for breakfast.
  
  This recipe satisfied 5 hungry teenagers.
  
  Healthy Chocolate Chips Waffles
  - 1/3 cup butter, melted
  - 1/3 cup coconut oil
  - 2 cups almond milk
  - 2 eggs, beaten
  - 4 tablespoons orange juice
  - 2 teaspoons vanilla extract
  - 3 cups whole wheat pastry flour
  - 4 teaspoon baking powder
  - 1 teaspoon salt
  - 4 tablespoons sugar
  - Dark Chocolate chips
  Instructions
  1. Melt butter and coconut oil in the microwave.
  2. In a medium bowl, add butter/coconut oil mixture to milk, eggs, orange juice and vanilla.
  3. In a large bowl, mix dry ingredients.
  4. Combine wet and dry ingredients.
  5. Stir until combined. It will be a tad lumpy. Try not to over stir.
  6. Spoon batter onto heated, sprayed waffle iron.
  7. Sprinkle batter with chocolate chips.
  8. Bake until golden brown.
  I made a bunch and kept them warm in the oven until the girls were ready.
  
  They were a hit. Think it was the chocolate.
  
  Chocolate chips make everything better.
  
  These are great plain or with maple syrup.
  Posted in Breakfast | Tagged chocolate, waffles
- Southern Greens with Vegan Sausage
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 12th
  I am from the North East.
  
  But have also lived in Southern California.
  
  People definitely eat different.
  
  Climate, soils, weather. Availability. Economic factors. Traditions….
  
  So many things dictate why certain regions eat the way they eat.
  
  A very Southern tradition is to use meat products such as ham hocks to flavor their collards.
  
  Had to veganize that tradition for this household.
  
  This recipe is lightly modified from Cooking from Trader Joe’s.
  
  Southern Greens with Vegan Sausage
  - 1 16-oz bag Southern Greens Blend (I bought this at Trader Joe’s but your could easily substitute collards or kale and chop your own)
  - 2 Tbsp coconut oil
  - 1 onion, diced coarsely
  - 2 cloves minced garlic
  - 10 oz vegetarian sausage cut into thin coin slices
  - 2 cups vegetable broth
  - salt and pepper to taste
  Instructions
  1. Heat oil over medium heat in large skillet. (make sure it is large enough to fit all of your greens!)
  2. Cook onion in skillet until soft, about 4-5 minutes.
  3. Add sausage and cook for 1-2 minutes
  4. Add garlic, greens, and broth, stirring to combine all ingredients.
  5. Turn down heat to medium-low, cover, and simmer for about fifteen minutes, until greens are nice and soft. Season with salt and pepper to taste.
  Doesn’t look vegan does it?
  Posted in Salads, Soups, and Sides | Tagged collards, vegan
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