eHow Video: Taco Salad (and some words on craving the familiar)

     My mother is an excellent cook and one of my favorite dishes of all time was her taco salad. It was colorful and fun, and so delicious that I always had countless servings each time we had it for dinner. Her recipe called for ground chicken, so it's been quite a while since I've had it. For a long time, I avoided attempting to make vegan versions of non-vegan dishes I loved because I knew I would always prefer the original. This isn't because the original actually tastes better; it's simply because it's familiar. We humans are designed to be weary and skeptical of difference and change. There is no risk in sticking to the familiar; it's safer and more comfortable. BUT, if we give change a chance, if we can get out of our comfort zone just a little bit and give ourselves time to readjust, what was once unfamiliar will eventually become familiar. This applies to all aspects of life, not just food, so keep it in mind next time you find yourself making comparisons between the known and the unknown or feeling hesitant about trying something new.
     Anyway, since it has been quite a while since I've had my mom's taco salad and I knew I wouldn't have the attachment to its familiarity that I would have had years ago, I decided to give a vegan version of this recipe a go. Instead of ground chicken, I used ground tempeh, and I added corn in lieu of the shredded cheddar cheese she would sometimes add. Everything else was the exact same.
     Well, I was totally impressed with how it turned out! I'll just be blunt: it was spectacular. The ground tempeh was absolutely delicious. Which makes sense because, after all, I applied the exact same seasonings as she would with ground chicken. And as I always say, humans don't crave the taste of plain flesh; we crave the seasonings, and those seasonings are plant-based! I really liked the corn, too. I had added it mostly for color but it provided pops of delicious sweetness that went really well with all the lime juice and the salsa. I probably make this once a week because now it is so tasty. And just like before, my stomach seems to hold serving after serving after serving. Thank goodness!

(Serves 4--unless you are an extremely big eater--ahem--in which case it would serve 2-3)

Ingredients:

1 package tempeh, grated

1 large onion, chopped

2 1/2 cups of black beans (1-15 oz can + 1 cup)

1-2 tablespoons taco seasoning (I prefer 2 tablespoons)

2 heads of romaine lettuce, chopped

1/2 cup cilantro

1 cup of halved baby tomatoes

1 cup of sweet corn

1 cup of salsa

Lots and lots of limes!

Instructions:

1. Saute the onions and tempeh with a tablespoon of water until brown, about 10 minutes.

2. Add 1 can of black beans and the taco seasoning, and saute for another 5 minutes. Remove the pan from the heat and let cool until room temperature.

3. Place the romaine, cilantro and baby tomatoes into a large salad bowl. Add 1 cup of black beans, the corn, salsa, and tempeh mixture and toss. Serve with lots of lime wedges to squeeze just before serving. 

eHow Video: North African Lentil Casserole

     This dish has undergone several revisions and I can now confidently say it is officially FANTASTIC. The ingredients are very simple but they come together to make something really elegant. Mr. Goldhouse, with his ever impressive ability to articulate the heart of the matter in as few words as possible (unlike his wife), describes this casserole as "fancy poor man's food." 

     I recently served this to some new friends we had over for dinner and received praise every vegan chef loves to hear from a non-vegan: "I had no idea vegan food could taste so good!" Plus, as regular readers already know, I am a huge fan of dishes that lasts for several meals because it makes life so much easier, and this one really lasts well. I suggest making this on a Saturday or Sunday for dinner and then bringing it for lunch or having it for dinner during the week. Whenever I make it, even though I'll eat it for several dinners in a row, I am still always sad when it's finally gone because it is just so delicious. This one is a MUST for your cooking repertoire! 

(Serves 8-10)

Ingredients:

1 large onion, diced

2 medium carrots, diced

6 cloves of garlic, minced

2 tablespoons sweet paprika

1 tablespoon cumin

1 teaspoon allspice

1 teaspoon crushed red pepper

1 teaspoon turmeric

1 small can of no-salt added tomato paste

2 cups dry green lentils

1 cup dry quinoa

6 cups of low-sodium vegetable broth or water

2 teaspoons cinnamon

2 cups mashed sweet potatoes (canned is fine)

1-2 lbs of frozen spinach

1 large lemon

1/2 cup chopped cilantro

Instructions:

1. In a large saucepan, saute the onions and carrots with 1-2 tablespoons of water over medium heat until the onions become translucent, approximately 10 minutes. 

2. Add the garlic and saute for another 2 minutes.

3. Add the paprika, cumin, allspice, crushed red pepper, turmeric, and tomato paste. Stir until throughly combined.

4. Add the lentils, quinoa, and broth or water. Bring to a boil over high heat, and then lower the heat to medium and cover for 45 minutes.

5. Meanwhile, to prepare the top layer, mix the cinnamon with the sweet potatoes. Preheat the oven to 400 degrees.

6. Once the lentils are fully tender, add the frozen spinach to the saucepan and cook until the spinach is fully heated.

7. Zest and juice the lemon and add to the saucepan. 

8. Pour the mixture into a 9x13-inch baking dish. Spread the sweet potatoes evenly over the mixture and bake for 30 minutes. Garnish with cilantro when ready.

eHow Video: Curried Chickpeas with Mushrooms & Greens

     There are few things that I love more than beans and greens. At the moment, I can only think of two and they are my husband and my dog. I literally have beans and greens every single day. At least once. This blog probably should have be called "beans and greens." Honestly, my whole life should just be called "beans and greens."
     I'm not the only one who thinks beans and greens are two of the most delicious foods on the planet. In fact, most of the world shares my fondness, which is why they appear together in cuisines all across the globe, from Southern BBQ black-eyed peas and collard greens, to Italian cannellini bean stew with kale, to Ethiopian spiced mung beans and cabbage. In addition, beans and greens combine high protein and fiber with disease-fighting antioxidants and phytochemicals making them one mighty nutrition power couple.
     So obviously, I just had to include a recipe with beans and greens for this series. My struggle, though, was deciding which one to pick because there are so many that I absolutely love. If I had to pick my favorite bean it would have to be the garbanzo bean (a.k.a. the chickpea) and some of most favorite beans and greens dishes are Indian, so I thought this recipe would fit the bill perfectly. If you love Indian food, as Mr. Goldhouse and I do, this is bound to be a new favorite. But if you are somewhat new to Indian food or sharing it with people who are, this dish is mild enough to be a nice introduction into one of the world's most wonderful cuisines.
     Feel free to eat on its own or with a side of brown basmati rice. Enjoy!

(Serves 3-4)

Ingredients:

Curry Mixture: 

1/2 tablespoon coriander

1/2 tablespoon garam masala

1/8 teaspoon cayenne

1/2 teaspoon paprika

1/2 teaspoon turmeric

3 cups chopped cremini mushrooms

1 onion, minced

1 tablespoon minced ginger

2 garlic cloves, minced

1/4 cup chopped fresh cilantro

1/2 cup tomato puree 

3 cups chickpeas (or two 15 oz cans or one 28 oz cans)

1 10 oz package of frozen spinach, de-thawed (or any other dark leafy green)

1/2 cup nondairy milk, such as soy or almond

1 tablespoon lemon juice

Instructions:

1. Combine spices in the curry mixture and set aside.

2. Saute the onions in a tablespoon or two of water until slightly browned, about 5-10 minutes. Then add the ginger and garlic, and saute for another minute.

3. Add the tomato puree and curry mixture. Stir for another 5-10 minutes. 

4. Add the mushrooms and saute until they start to soften, about 3-5 minutes.

5. Add the chickpeas and spinach, and stir until the water has evaporated. 

6. Add the nondairy milk and 1/4 - 1/2 cup of water (depending on your desired thickness) and bring to a boil. 

7. Add the lemon juice and salt to taste, and turn off the heat. Garnish with cilantro and serve.

eHow Video: Sweet Potato & Pinto Bean Burritos (and Some Words on Planning)

     "Things just don't happen by accident."
     This is a common saying in our house. It refers to my love of planning. Everyone in my life makes fun of me for this, but you know what? They all benefit from my planning. Planning is how things get done. Planning is how you make sure you have the best experience possible. Planning is how you make sure you get what you want. Like I said, things just don't happen by accident. You need to plan them out!
    Now, I know you're thinking, "jeez, Kate. Just relax. Just go with the flow. Just let life happen, man." Well, all I can say to that is "no, thank you." Because you know what? A lot of life IS going to happen. There is going to be a whole lot that will fall out of my control. And to that I completely surrender. I'm not out there trying to schedule the weather. But just because there are things that we can't control doesn't mean we are powerless. I plan because I want to ENJOY life. I don't want to waste my time doing things like getting lost or overpaying, which are exactly the kinds of things that usually happen when we don't plan.
     The same goes for food. Everyone complains that eating healthfully is so time-consuming. Nuh-uh! Eating healthfully when you *don't plan* is time-consuming. But when you do plan, it's really not. Sure, cooking at home may not always be as quick getting fast food (though you'll see that this recipe can be), but it's very doable and it's way less time-consuming than getting a chronic disease and spending all your time at the doctor's. If there's one thing that's time-consuming, it's sitting in a doctor's waiting room.
     So, if you don't want your time to be consumed either by going to the grocery every night and then making a healthful dinner or by sitting in the doctor's waiting room reading a bunch of People magazines, then there is one solution and one solution only, and that is to plan. Learn to love it, folks. Learn to love it. (Actually, it can be a lot of fun if you get into it. Seriously!)

    Now, to these mouthwatering burritos. These are absolutely the best burritos I've ever had. Being from Southern California, my standards are high when it comes to burritos, so to say something is "the best" is really saying a lot. There is a little bit of spiciness from the chili powder which is smoothed out by the sweetness of the pureed sweet potato. Honestly, after having these, I doubt I'll ever want a burrito without sweet potato again. My extremely picky husband also agrees that these are "the best." In fact, said extremely picky husband has one of these burritos every single day either at work or when he gets home. Is that because he heats up the wraps, sautes the onion, and then the beans, adds the spices and yada yada yada every single day? No. Is that because I make it for him every single day? No. It's because I plan ahead!  

     Here's what I do: Approximately every two weeks, I'll make 12 burritos (doubling the recipe below), wrap them in foil, and then stick them in the freezer. It takes me 30 minutes, tops. Mr. Goldhouse will grab one of these on his way out the door or he'll have one as a snack when he gets home before working out. On Monday nights I take a class that doesn't get me home till about 10pm and he's studying for an exam and has no time to cook so he just heats up a burrito or two for dinner. That's a healthful meal, ready in 2-3 minutes. It's that easy! 

     So, make fun of me all you want now, but please, just take 30 minutes on a Sunday and give this a try. Your life will be SO much easier, and you'll see that eating healthfully doesn't have to be time-consuming at all. If you plan, of course. After all, things just don't happen by accident.

Ingredients:
1/2 onion, chopped
2 cloves garlic, chopped
1 bell pepper, chopped
1-15 oz can of pinto beans (1 1/2 cups)
1-15 oz can of fire-roasted tomatoes
1-15 oz can of corn
1 1/2 tablespoons chili powder
1 teaspoon cumin
2 teaspoons yellow mustard
1 tablespoon reduced-sodium tamari
dash of cayenne
6 burrito-size tortillas (whole wheat, brown rice, or sprouted grain)
1 can pureed sweet potatoes
salsa (optional)

Instructions:
1. Heat the oven to 350 degrees.
2. Add the onions, garlic, and pepper into a medium skillet with a little bit of water and saute until soft, about 5-7 minutes.
3. Stir in the pinto beans. Then add the fire-roasted tomatoes and corn, and cook until heated through.
4. Remove the skillet from the heat and stir in the chili powder, cumin, mustard, tamari and cayenne.
5. Place the tortillas into the oven for 2-3 minutes to soften (or stick them in the microwave).
6. Lay the tortillas out on a flat surface. Divide the sweet potato puree evenly among the tortillas, placing them in the half closest to you. Then place the bean mixture on top of the sweet potatoes, and roll.
7. Bake in the oven for 10-15 minutes. Serve as is or with salsa.

eHow video: Cream of Tomato & Navy Bean Soup

     Cream of tomato soup typically calls for a lot of butter and heavy cream. Many people assume that is what is needed to achieve a thick, smooth and creamy consistency. But unless one is looking to add saturated fat, cholesterol, and casein, then the dairy products simply aren't necessary.
     To achieve the soup's creamy consistency in my recipe, I use... you guessed it, beans! Navy beans, or any other white or light-colored beans, are great to use in lieu of dairy in creamy soups. And depending on how much creaminess you like, you can always add more or less beans.
     Navy beans are rich in protein (1 cup has 15 grams), and a great source of iron, folate, manganese, and calcium. And like all beans, navy beans add fiber to any meal (dairy has no fiber whatsoever), making this soup more filling and satisfying, as well as healthier for your heart. So next time you come across a soup recipe that calls for heavy cream, just remember there are so many reasons to use beans instead.
     This soup is truly bursting with flavor. The first time I tested it, I served it as an appetizer and it totally overshadowed the entree. It was also pretty filling for an appetizer so I have since served it as an entree with a big green salad and that hits the spot just right. I have never been a huge tomato soup lover, but I adore this soup. During the filming of this series, we were experiencing record-breaking low temperatures in Boston and the kitchen is the coldest part of our house. I didn't want to be in a huge puffy coat on camera but I was really freezing so as soon as we finished shooting this recipe, I just ate the entire batch by myself. I didn't even put it in a bowl; I just held the bottom of the pot with my oven-mittened hand and ate it straight from the ladle.  (It's really a miracle I didn't spill on my green shirt.) I'm sure the camera man thought I was crazy but I felt so much better. Like I said, this soup really hits the spot.

Serves 2-3
Ingredients:
1-15 oz can navy beans (or 1 1/2 cups)
1-15 oz can crushed tomatoes
1 bay leaf
1 large carrot
1 celery stalk
1 clove garlic
1 teaspoon cumin
1 tsp smoked paprika
2 tablespoons dried basil
1 dash cayenne
1 cup tomato puree
1/2 tablespoon reduced-sodium tamari
1 date
2 tablespoons tomato paste
1/4 cup chopped fresh basil, as garnish (optional)

Instructions:
1. In a soup pot, combine the navy beans, 3 cups of water, crushed tomatoes and bay leaf. Bring to a boil, and cover and simmer.
2. Meanwhile, dice the carrot, celery and garlic. Add the garlic to a saute pan and cook for 2-3 minutes. Then add the celery and carrots, and saute for another 5 minutes.
3. Add the cumin, smoked paprika, basil and cayenne to the saute pan and stir for 2 minutes.
4. Add the tomato puree to the saute pan. Turn up the heat to medium-high, and cook for another 5 minutes.
5. Add the saute mixture to the soup pot and bring to a boil. Reduce to a simmer and cover for 30 minutes or until the vegetables are tender.
6. Remove the bayleaf. In a food processor or blender, add the tamari, date, tomato paste and soup (in batches if necessary). Blend to desired consistency. Serve with chopped fresh basil, if using.

eHow Video: Down-South Homemade Chili (a.k.a. Chili Jambalaya)

     What is a series on beans without a chili recipe? Rather than sharing a more Western-style chili with black beans, tomatoes, and Mexican seasonings, I thought it would be a fun opportunity to move East and make something with more of a Southern vibe. The result is a mix between a chili and a jambalaya with ingredients found in traditional dishes all across the South, from Cajun spices to black-eyed peas to okra. I am proud of all the recipes in this series but I am especially proud of this one. I even had the chutzpa to make it for my Southern in-laws, knowing full well I was encroaching on dangerous territory (not being a Southerner myself and all), and it received excellent reviews.

    This has truly become a favorite meal in our house. It's also great leftover. I like making a big batch for dinner on Sunday night and then packing the rest for Mr. Goldhouse's lunch for the next several days. And, of course, it's incredibly healthful, as kidney beans and black-eyed are both excellent sources of protein, fiber, calcium and iron. 

How to Make Down-South Homemade Chili -- powered by ehow

Ingredients:

Cajun spice blend:

2 teaspoons smoked paprika

2 teaspoons thyme

1 teaspoon oregano

1 teaspoon marjoram

1/2 teaspoon cayenne pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon allspice

1/4 teaspoon ground cloves

.....

1 onion, chopped

2 stalks celery, chopped

4 cloves garlic, minced

1 bell pepper, diced

1 1/2 cups brown rice

1 package frozen okra, de-thawed

2-15 oz can kidney beans (3 cups)

1-15 oz can black-eyed peas (1 1/2 cups)

1-15 oz can corn (1 1/2 cups)

1/2 teaspoon liquid smoke

3 cups vegetable broth

Instructions:

1. Prepare the Cajun spice blend and set aside. (Tip: I like to double this and store what I don't use for this recipe in a plastic baggy. That way it's all set to go next time I need it.)

2. In a soup pot, saute the onion, celery, garlic and pepper in a tablespoon of water for about 10 minutes, or until the onions are translucent. 

3. Add the remaining ingredients and 1 1/2 tablespoons of the Cajun spice blend.

4. Turn the heat to medium-high and bring to a boil, and then reduce to low and cover. Cook for about 40-45 minutes, or until the rice is done. Stir every 20 minutes and add more liquid if necessary.

5. Once the rice is ready, season with salt, pepper, and more Cajun seasoning as needed.

eHow Video: "Cooking Vegetable Lasagna"

     Just like my butternut squash lasagna, this recipe has thinly sliced vegetables functioning as lasagna noodles. This dish uses eggplant, which has always been one of my most favorite vegetables. And it also has kale and mushrooms, two of my other favorites! If you are new to a plant-based diet or will be dining with those who are, mushrooms are great because they provide the chewy smokiness that many people say they crave about meat. 

     I am also very excited to share the recipes for béchemel sauce and parmesan cheese. Both are absolutely fantastic! The recipe for the parmesan is incredibly quick and easy. It's sort of ridiculous how easy it is-- it literally takes 5 seconds to prepare. The béchemel takes a bit more time but it can easily be made ahead of time and frozen. I have a feeling you'll want to use both of these recipes in other dishes as well, so be sure to bookmark them.

     Enjoy!

Lasagna Ingredients:

1 batch of your favorite marinara sauce (store-bought is fine)
2 medium eggplants, sliced length-wise
1 bunch kale leaves (or spinach)
4 cups sliced mushrooms
1 large onion, sliced

Béchemel Ingredients:
3 cups nondairy milk
1/2 cup raw cashews, soaked in warm water for at least 20 minutes
3 heaping tablespoons arrowroot flour or cornstarch
2 tablespoons lemon juice
1/4 cup nutritional yeast
1 teaspoon salt

Parmesan Cheese Ingredients:
1/2 cup raw walnuts
1/4 cup nutritional yeast
1/2 teaspoon salt

Instructions:
1. To make the béchemel sauce: Blend all the ingredients together. Add the mixture to a medium saucepan over high heat and whisk for 5-10 minutes until thickened.
2. To make the parmesan cheese: Add the ingredients to a blender and pulse until the walnuts are just ground. Be careful not to over blend into a paste.
3. Saute the onions and mushrooms for 5-7 minutes. Set aside.
4. In a large glass baking dished lined with parchment paper, layer in the following order: marinara sauce, eggplant, béchemel sauce, kale, mushrooms. Repeat until you run out.
5. Sprinkle half of the parmesan cheese on top. Bake for 1 hour covered with foil and 1 hour without foil. (I like my eggplant really soft, so feel free to lessen the time if you prefer your eggplant more chewy.)
6. Sprinkle with the remaining parmesan cheese and serve.

eHow Video: "Butternut Squash Lasagna with Ricotta" (vegan, of course!)

      Need a dish that is guaranteed to impress? This is definitely the one.
      I love this recipe because it includes everything we love about lasagna--the warmth, the comfort, and the heartiness. But, unlike traditional lasagna, my version is incredibly healthful. Not only does it leave out all animal products, it's also made entirely of whole foods! Rather than using pasta noodles made with processed white flour, I instead use very thin slices of butternut squash. This makes the lasagna more healthful, more flavorful, and more colorful!

     This recipe can be a bit time-consuming, but it doesn't have to be. My tip: Make the sausage and the ricotta ahead of time (they can easily be frozen and de-thawed when needed), then all you'll have to do on the day-of is assemble and bake. If you aren't able to make the sausage and ricotta ahead of time, it's really not that big of a deal, and the extra time it takes is still absolutely worth it because this dish is so spectacular. I would just recommend making doubling the sausage and ricotta to freeze and use for next time. This dish is too good to only make once, and the easier it is to prepare, the more likely you are to make it again and again.

     Plus, as those of you who follow Goldhouse Gourmet on Facbeook know, I am a HUGE fan of dishes that can last for several meals. They mean you don't have to cook every night and/or can have healthful leftovers to bring with you for lunch. This lasagna definitely fits that bill, and is one of those dishes that only gets better day after day. That is, if you manage to have any left :)

Ingredients:

1 butternut squash

1 jar marinara sauce (I like Eden Organic's No Salt Added Spagetti Sauce)

Sausage Ingredients:

1 chopped carrot

1 chopped onion

2 cups cooked quinoa

4 cups cooked lentils

2 tablespoons marjoram

1/2 teaspoon red pepper flakes

1 teaspoon paprika

2 teaspoons fennel

2 tablespoons ground flax

2 tablespoons thyme

4 cloves garlic

Ricotta Ingredients:

2 cups raw cashews, soaked in warm water for at least 20 minutes

1/3 cup nondairy milk (I like soy or almond milk)

3 tablespoons lemon juice

3 garlic cloves

1 tablespoon maple syrup

1 tablespoon Italian herb blend

1/3 cup fresh basil

1/4 teaspoon salt
1 teaspoon black pepper

Instructions:
1. To make the sausage: Saute the carrot and onion for 10-15 minutes. Once browned, place vegetables into a food processor along with all the spices and flax. Add cooked quinoa and lentils and pulse just till ingredients begin to stick together (about 10-15 times). Place mixture in a pan and brown.
2. To make the ricotta: Place cashews, nondairy milk, lemon juice, garlic, and maple syrup in a food processor and blend till just smooth (remember, ricotta is somewhat grainy rather than completely whipped). Add in the basil, Italian herb blend, salt and pepper and pulse until blended in.
3. Preheat the oven to 400 degrees.
4. Spread a thin layer of marinara onto the bottom of a glass dish.
5. Layer the squash on top. Avoid overlapping pieces as much as possible.
6. Place a layer of ricotta on top.
7. Spread a layer of sausage crumbles on top.
8. Add another layer of squash and then another layer of marinara sauce.
9. Start again at step 6 and repeat until near the top of the dish. Top with any remaining ricotta.
10. Cover with tin foil and bake for 40 minutes or until a knife can be easily inserted all the way through.

eHow Video: "Acorn Squash Stuffed with Sausage and Ricotta Cheese" (vegan, of course!)

     One of the things people worry about when contemplating going vegan is what the holidays will be like, particularly Thanksgiving. I recently received an email from a non-vegan friend who said that she had just learned about what happens to turkeys in slaughterhouses "and now Thanksgiving is ruined!"
     Au contraire! The best Thanksgiving I ever had was my first vegan Thanksgiving. I felt that I was actually honoring the true spirit of the holiday, which is about giving thanks and celebrating life. Plus, putting aside the ethics and the health, it was the most delicious Thanksgiving I had ever had. After all, aren't the real stars of the Thanksgiving meal the sides and the desserts?
     One option for a vegan Thanksgiving is to have the meal be made up entirely of delicious side dishes. Personally, I think that would be absolutely fantastic, but I also know many of us are used to and enjoy having a main dish as a central focal point. Hence, this gorgeous stuffed acorn squash recipe!

     The sausage and ricotta can be prepared well in advance and then frozen. Then, on the big day, all you'll have to do is assemble them into the squash halves and stick them in the oven as described. The combination of flavors and textures in this dish are so aromatic and comforting--the hearty, earthiness of the sausage; the lemony freshness of the ricotta; and the soft, candy-like sweetness of the squash. To my mind, the best way to truly honor this holiday is with food that celebrates life, peace, and joy :)

Ingredients:

6 acorn squashes (recipe yields enough to fill at least 12 squash halves; any remaining can be frozen)

Sausage Ingredients:

1 carrot, chopped

1 onion, chopped

2 cups cooked quinoa

4 cups cooked lentils

2 tablespoons marjoram

1/2 teaspoon red pepper flakes

1 teaspoon paprika

2 teaspoons fennel

2 tablespoons ground flaxseeds

2 tablespoons thyme

4 cloves garlic

Ricotta Ingredients:

2 cups raw cashews, soaked in warm water for at least 20 minutes

1/3 cup nondairy milk (i.e. almond, soy, etc.)

3 tablespoons lemon juice

1 tablespoon Italian herb blend

3 garlic cloves

1 tablespoon maple syrup

1/3 cup fresh basil

1/4 teaspoon salt

Instructions:

1. Slice the acorn squashes in half and scoop out the seeds. Place in the oven for 30 minutes at 400 degrees.

2. To make the sausage: Saute the carrot and onion for 10-15 minutes. Once browned, place vegetables into a food processor along with all the spices and flax. Add cooked quinoa and lentils and pulse just till ingredients begin to stick together (about 10-15 times). Place mixture in a pan and brown.

3. To make the ricotta: Place cashews, nondairy milk, lemon juice, garlic, and maple syrup in a food processor and blend till just smooth (remember, ricotta is somewhat grainy rather than completely whipped). Add in the basil, Italian herb blend, salt and pepper and pulse until blended in.

4. To compose the dish, place a layer of ricotta at the bottom of each squash bowl. Then add some sausage crumbles. Top with more ricotta. Any remaining sausage and ricotta can be frozen and used at another time (perhaps for butternut squash lasagna).

5. Put squashes back in the oven and bake for another 30 minutes, or until they are soft and caramelized. 

eHow Video: "Roasted Root Vegetable Salad with Pumpkin Seeds"

     While this would, indeed, be a spectacular side salad for Thanksgiving, it almost seems unfair to make other dishes compete with this because it is such a star. Instead, I prefer to serve this hearty salad as an entree throughout the fall and winter months. For what it's worth, Mr. Goldhouse says this is easily THE best salad he's ever had, and one of the best dishes he's ever had. That is high praise, indeed!

     The roasted vegetables become as sweet as candy and because of their rich hues, it looks like you have gorgeous jewels on your plate. (For an even more bejeweled effect, add beets!) In addition to their beauty and deliciousness, root vegetables are also full of phytochemicals that help fight against cancer, diabetes, and heart disease.

Ingredients:

1 1/2 pound butternut squash

2 medium turnips or beets

2 medium parsnips

2 medium red onions

1 tablespoon fresh ginger

1 tablespoon maple syrup

1/2 teaspoon salt (optional)

1 tablespoon balsamic vinegar (more to taste)

fresh pepper, to taste

3-4 cups baby spinach

1/3 cup roasted pumpkin seeds (raw is fine too)

Instructions:
1. Preheat the oven to 450 degrees.
2. Peel all the vegetables and cut them into large chunks.
3. In a large bowl, toss the vegetables with the ginger, maple syrup, water, and salt if using.
4. Spread the vegetables in a roasting pan (I recommend lining it with parchment paper) and roast for 40-60 minutes, stirring half way through, until vegetables are very tender and caramelized. A good way to tell the vegetables are done is when the onions have lost all of their crunchiness and have become sweet.
5. Place the roasted vegetables on top of the baby spinach and top with pumpkin seeds. Season with balsamic vinegar and some fresh ground pepper to taste.

eHow video: "Coconut Milk Tofu Quiche with Onions and Mushrooms"

     People often complain that they don't have time to make dinner every night. Well, guess what? I don't make dinner every night! That's right. And yet we never get take out, rarely dine out, and my husband always has a packed lunch to take to work.
     How is this possible? Ladies and gentlemen, let me give you a life-saving tip: Make dishes in large enough portions that they will cover the next few days' meals and/or can be frozen and eaten at another time. That, my friends, is how you can eat healthfully every night without having to spend all your time slaving away in the kitchen. It's that simple!

     This quiche is a perfect example of a dish that will last for multiple meals. Plus, it's one of those special dishes that can be enjoyed at any time of day. I love preparing it for dinner and then enjoying it again the next day for breakfast and packing it up for my husband for lunch for the next few days. Because both the crust and the filling contain herbs, each bite is wonderfully aromatic and richly flavorful. Enjoy!

Crust Ingredients:
2 1/2 cups almond meal
1/4 cup water
1 1/2 tablespoons fresh rosemary, finely chopped
1 teaspoon salt

Filling Ingredients:
2 1/2 cups cremini mushrooms, sliced
1 large yellow onion, thinly sliced
2 tablespoons balsamic vinegar
2 packages firm silken tofu
1/4 cup coconut milk (or any other nondairy milk)
3 tablespoons nutritional yeast
3 teaspoons of your favorite herbs (i.e. basil, thyme, sage, oregano, etc.)
1/2 teaspoon salt

Crust Instructions:
1. Preheat the oven to 375. In a medium bowl, combine the almond meal, salt, and rosemary. Add the water and stir until fully combined.
2. Gently press the dough evenly against the bottom and sides of a pie pan. Bake for 10 minutes or until the crust looks dry and just toasted.

Filling Instructions:
1. Slice the tofu and wrap in a few layers of paper towels to drain out the excess moisture. Set aside.
2. Saute the onions and mushrooms in balsamic vinegar until the onions are caramelized, about 10 minutes.
3. In a food processor or blender, mix the tofu, nutritional yeast, nondairy milk, and herbs till smooth.
4. Combine the tofu mixture with the sauteed mushrooms and onions and stir till fully mixed.
5. Pour the filling into the pie crust and bake for 30-40 minutes, or until the top is golden brown. Remove and let cool.

Instant Macaroni + Cashew Cheese, Please!

     The macaroni and cheese you typically find at your grocery store is, for lack of a better word, crap. Not only does it contain cow's milk, but Kraft in the U.S. uses two artificial dyes, Yellow No. 5 and Yellow No. 6, that have been banned in other countries because of their link to hyperactivity in children, migraines, and asthma.
     This is not real food. But it's a staple in so many households because it's convenient and cheap, and it tastes good. But it doesn't have to be this way, folks! We don't always have to choose between convenience and nutrition!
     The following recipe is also convenient, cheap, and tasty, and it contains ingredients that are supposed to be ingested like cashews and spices rather than toxic dyes. I've made the mix for both vegans and non-vegans and it's adored by all. A little goes a long way so if you store it in your freezer you're pretty much guaranteed a tasty meal any day of the week as long as you have noodles on hand.

Ingredients:
(Yields 5 cups of mix)
3 cups raw cashews
2 cups nutritional yeast
1/2 cup arrowroot powder
3 tablespoons garlic powder
3 tablespoons onion powder
1 tablespoon sea salt
1 tablespoon ground mustard seed
2 teaspoons paprika
1 teaspoon dried parsley
1 teaspoon dried green onion
1/2 teaspoon turmeric
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon cumin

Instructions:
1. Using a very dry blender or coffee grinder, grind the cashews in small batches into a very fine powder.
2. Add to a container with a tight-fitting lid, then add all the remaining ingredients and shake vigorously until well mixed.
3. Store in the refrigerator for up to a month or freeze indefinitely.

To make with macaroni (2-4 main dish servings);

Ingredients:
Heaping 1/2 cup mix
1 cup nondairy milk (i.e. soy, almond, etc.)
1 pound pasta, prepared according to package instructions

Instructions:
1. Combine the mix and milk in a saucepot over medium heat. Cook, stirring constantly, until thickened. (If you prefer really thick sauce, feel free to add more mix.)
2. Add to the prepared pasta. Enjoy!

Source: Vegan Food Gifts by Joni Marie Newman

Incredibly Easy Pumpkin Chili

     Believe it or not, I used to hate cooking. I resented having to follow directions for an activity that I believed was meant be creative. But every time I tried to get creative, tossing in a little of this, a dash of that, followed by a twirl, a curtsey, etc., the food was just a sorry disappointment. After too many failed dishes I knew I needed to follow instructions but I still wanted to feel like the dish was my creation. I was able to find a happy balance making dishes that called for just a few ingredients and minimal measuring. For those who are new to cooking, short on time, or just looking for a unique take on chili, this recipe delivers. It is so simple. All you have to do is chop a few vegetables and dump a few cans, but it also feels really creative and unusual because of the pumpkin. The result is a delicious chili that's warm, comforting, and just a touch sweet.
     Over time, you could also get more creative and try adding different colored peppers, other kinds of beans, or using sweet potato instead of pumpkin (see below for more ideas). With such good and simple flavors it would hard to mess this one up.

Ingredients:
1 onion, diced
2 cloves garlic, diced
1 red bell pepper, diced
1 can (15 oz) organic corn, preferably sweet
1 large can (28 oz) fire-roasted diced tomatoes
1 can pumpkin puree (NOT pumpkin pie puree)
1 can chickpeas, drained
1 can black beans, drained
1 tbsp chili powder
2 tsp cumin
1/4 tsp cayenne (optional)
1 cup vegetable broth or water (more if you prefer a thinner consistency)

Instructions:
1. In a large skillet over medium heat, saute the onion, garlic, and red pepper in 1-2 tbsp water or vegetable broth for about 10 minutes or until tender.
2. Stir in the remaining ingredients, increase the heat to high, and bring to a boil.
3. Immediately reduce the heat to medium-low and simmer for 15-20 minutes until heated through. Serve hot.

Variations to try:
- To make this chili thicker and heartier, add 2 cups cooked quinoa after step 2.
- Add fresh or frozen de-thawed greens, such as kale, spinach, collards, etc., while simmering during step 3.
- For a slightly sweeter chili, use canned sweet potato instead of pumpkin.

- Double or triple the ingredients to make several days' worth of food. Leftovers can also be frozen. 

- Try using just one kind of bean (for example, only black beans) or add several different kinds in addition to the beans already used (such as pinto, kidney, and white beans).

Thanksgiving

(From top left) Quinoa Corn Bread, 

Garlic-Herb Mashed Potatoes and Cauliflower, Wild Mushroom Gravy (not pictured), 

Acorn Squash Stuffed with Peppered Lentils + Kale + Butternut Squash, 

Roasted Brussels Sprouts with Dried Cranberries + Balsamic Glaze (also shown below)

Eggplant Rollatini

     I don't like to do taste tests while I'm cooking when I follow a recipe for the first time. I prefer to wait till the dish is complete to assess and then make notes in my cookbook if necessary. The first time I was cooking this dish, though, I took a little spoonful of the filling just before I put it in the oven and was totally impressed. (To think I had only picked this dish out because I like eggplant!) The tahini makes the filling so deliciously rich and creamy. The finished result is even better with a sauce that has just the right amount of sweetness and tang. The ingredients are so clean and simple but they come together in a way that truly surprised me. The only note I made for this was to double it for next time!

Ingredients:
Filling:
2 eggplants
3 cups cooked lentils
1 tbsp miso paste
3 tbsp tahini
2 tbsp fresh minced oregano
2 tbsp fresh minced basil
2 tbsp fresh squeezed lemon juice
2 cloves garlic, minced
Sauce:
1 cup sundried tomatoes, soaked in warm water for 20 minutes
1 can diced tomatoes
1 small can tomato paste
1/4 tsp salt
2 garlic cloves
2 tbsp chopped fresh basil
1 date
2 tbsp shallot, minced

Instructions:
1. Cut off the ends of the eggplants. With flat end down on the cutting board, slice into 1/4-inch strips.
2. Heat oven to 350 degrees. Lay the eggplant strips flat on a parchment paper-lined baking sheet. Bake for 15 minutes and then set aside until cool enough to handle.
3. Meanwhile, in a medium bowl, mix together all the remaining filling ingredients. Set aside.
4. Blend all the sauce ingredients together in a blender until fully combined.
5. Spread 1 cup of the sauce on a baking dish. On a separate work surface lay each eggplant strip flat and spread 1 heaping tablespoon of filling (though if you like your rollatini thick there's no need to hold back!). Roll up into a cylinder and and place atop of the bed of sauce.
6. Pour the remaining sauce on top and cover with aluminum foil. Bake for 30 minutes, until heated through and the sauce is bubbly.

Source: Thrive Foods by Brendan Brazier

Black Bean Burgers with Cashew Mayo

     The recipe for these burgers come from a cookbook by Candle79, an amazing vegan restaurant in New York City. The burgers are flavorful enough that you don't even need toppings, but of course toppings are always great. The cashew mayo was a happy accident. We were out of veganaise so I quickly whipped something up with just a few ingredients and it was really, really good--light and creamy with a touch of saltiness. Puree 1 cup of raw cashews, 1 garlic clove, and 1 tablespoon tamari with 3/4 cup water. Cashews are such a versatile ingredient. You can use them to make anything from cream cheese to salad dressings to cake frosting. "Cashew" is also the cutest word ever. Cashew! Gazuntite.

Ingredients:
(Makes 8 burgers)
4 cups black beans, soaked overnight
1 cup peeled and diced carrots
1 cup peeled and diced onion
3/4 cup diced red bell pepper
3/4 cup diced yellow or green bell pepper
1/2 teaspoon salt
3/4 cup cornmeal
1/2 teaspoon ground cumin
2 tablespoons chili powder
1/4 teaspoon cayenne
1 cup chickpea flour (buy packaged or grind your own dried chickpeas in a blender)
1 1/2 teaspoons fresh lemon juice
1/2 cup chopped cilantro
optional: whole wheat or gluten-free buns, avocado, sprouts, sliced tomatoes
Cashew Mayo
1 cup raw cashews
1 garlic clove
1 tbsp tamari
3/4 cup water

Instructions:
1. In a large saucepan, simmer the beans in 5 cups of fresh water for 35 minutes. Drain the beans, reserving 1 cup of the cooking liquid.
2. In a large bowl, mix together the carrots, onion, peppers, salt, and cornmeal. Then stir in the cumin, chili powder, cayenne, chickpea flour, lemon juice, and cilantro. Stir in the black beans and form into patties. Add a bit of the reserved cooking liquid to the mixture to moisten if it is too dry. Or if you prefer a smoother-textured burger, blend half of the mixture in a blender until smooth and combine with the remaining mixture.
3. In a skillet, cook the burgers for about 3-5 minutes on each side. Serve with desired toppings and enjoy!
4. Puree all the ingredients for the cashew mayo in a blender until smooth.

Curry Lentil Rice Pizza

     This "pizza" has become a staple in our home because it's really tasty and makes enough leftovers for several lunches. The recipe comes from Thrive by Brendan Brazier, the professional Ironman triathlete (and a vegan, of course). Brazier's recipes are based on the concept of "high net-gain nutrition," meaning eating foods that leave you with more energy, not less. According to Brazier, most foods in the average North American's diet require almost as much energy to digest and process as they contain, therefore the net gain is extremely low. As a result, people feel weaker and hungrier, and their bodies are less resilient and their health more compromised. However, nutrient-dense whole foods--those foods that have not been refined and stripped of their value during processing--eliminate excess work for the body thereby leaving us with more energy, more physical resilience, and more mental clarity. It's a simple concept that makes a lot of sense. I'd highly recommend this book to anyone interested in fitness, or health in general. Plus, the recipes are great.

Ingredients:
Crust:
3 cups cooked brown rice
3 cups cooked lentils
4 tsp curry powder
2 tsp dried basil
Sea salt to taste
Topping:
Nutritional yeast
2 yellow or orange tomatoes, chopped
2 yellow or orange bell peppers, sliced
1 medium sweet potato or 3 large carrots, thinly sliced
1 cup green onions, chopped
2 tsp oregano
2 tsp thyme

Instructions:
1. Preheat oven to 300 degrees.
2. In a food processor or by hand, combine all crust ingredients until mixture starts to ball up.
3. Lightly oil an 11-by-15-inch baking tray. Spread crust mixture evenly on tray.
4. Sprinkle nutritional yeast on top of the crust. Use as much or as little as desired (we use a lot!). Add toppings.
5. Bake for approximately 1 hour (this may vary slightly depending on the moisture content of the vegetables).

Thanksgiving!

Menu

Shredded Brussels Sprouts with Toasted Pecans and Dried Cranberries

Garlic-Herb Mashed Potatoes and Cauliflower

Wild Mushroom Gravy

Quinoa Corn Bread

Tamarind BBQ Tempeh and Sweet Potatoes

Pumpkin-Pecan Praline Cheesecake

Tamarind BBQ Tempeh + Sweet Potatoes

Ingredients (Serves 4):
4 cloves garlic
1 tablespoon minced fresh ginger
3/4 cup vegetable broth
2 teaspoon arrowroot dissolved in 1/4 cup water
2 tablespoons tomato paste
1 tablespoon tamarind concentrate
3 tablespoons agave or maple syrup
2 tablespoons tamari or soy sauce
1 teaspoon liquid smoke
1/8 teaspoon cayenne (optional)
1 1/2 pounds sweet potatoes, peeled and sliced into chunks or rounds
12 ounces tempeh, cut into 1/2-inch slices

Instructions:
1. Spray a casserole pan (preferably not glass) with nonstick cooking spray.
2. In a medium-size mixing bowl, whisk together all the ingredients (except the sweet potatoes and tempeh). Make sure to get the tamarind dissolved.
3. Place the sweet potatoes and tempeh in the prepared pan. Pour the sauce over them. Be sure everything is coated well, using your hands if necessary. You can bake immediately or let marinate for at least an hour to get more flavor into the tempeh.
4. When ready to bake, preheat the oven to 400 degrees. Cover the pan with tinfoil and bake for about 25 minutes.
5. Remove from the oven and toss out the tinfoil. Flip the tempeh and sweet potatoes, making sure to scrape the bottom with a spatula in case anything is sticking.
6. Bake for another 30 minutes, flipping everything once. The sweet potatoes should be tender but not mushy, and the sauce should be thickened and coating everything. Give thanks and enjoy!

Source: Appetite for Reduction by Isa Chandra Moskowitz

Fried-Free Falafel + Green Tahini Dressing

     Crunchy on the outside and moist on the inside, everyone adores falafel. And as a plant-based dish these Middle Eastern patties are a natural favorite among vegans. The one draw back of falafel is that it's deep-fried, making it less than ideal for those of us concerned about our hearts (or waistlines). But worry not! This baked version will eliminate such concerns without sacrificing any flavor at all. We've been enjoying our falafel over greens with a tahini dressing (recipe also below) but they would also be delicious in a whole wheat pita pocket or wrap. Another new favorite!

Ingredients:
(Makes 12-14 patties)

2 (15 oz.) cans chickpeas
4 cloves garlic
1 small onion, chopped roughly
1 cup loosely packed fresh parsley leaves
3 teaspoons vegetable broth or water
1/2 cup chickpea flour*
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon baking powder
1/2 teaspoon salt, or to taste
Several pinches of freshly ground pepper
* If you have a good blender you can make your own by grinding up dried chickpeas till they turn to powder. You can find it at most health food, Indian, or Middle Eastern stores, or order it online (Bob's Red Mill is a popular brand). You could also use corn flour.
Dressing:
(Makes about 1 cup)
2 to 3 cloves of garlic
1/2 cup chives (dried or fresh is fine)
1/2 cup parsley
2 tablespoons tahini
2 tablespoons nutritional yeast
1 tablespoon miso
1/3 cup water
2 tablespoons lemon juice
1/2 teaspoon salt

Instructions:
1. Preheat the oven to 400 degrees. Pulse the chickpeas and garlic in a food processor.
2. Add the onion, parsley, and broth, and blend till relatively smooth.
3. Transfer the mixture to a mixing bowl. Mix in 6 tablespoons chickpea flour, cumin, coriander, paprika, baking powder, salt, and pepper.
4. Form the mixture into ping pong-size balls, then flatten a bit into patties. Cover both sides of each patty in chickpea flour.
5. Spray a baking sheet with nonstick cooking spray. Place patties on the baking sheet. Bake for 18-20 minutes; they should be browned on the under side.
6. Remove the pan from the oven, then flip the falafel and bake for 8-10 more minutes. Serve warm or cool.

Source: Appetite for Reduction by Isa Chandra Moskowitz