Kohlrabi Pasta

 This is a new recipe that is so good that John wanted it 2 nights in a row..it is gluten free and counts towards your vegetables. It also cooks in 1 pan.  This recipe makes 2 servings. It takes just 3 ingredients. If you go to Trader Joe’s or a grocery store that have the ingredients prepared for you there is virtually no prep time required. 

Kohlrabi is also know as a German Turnip despite the fact that is not a root vegetable. It belongs to the Brassica or mustard family  and is related to cabbage, broccoli and cauliflower making it a cruciferous vegetable. It is also a good source of vitamin C.  It is also low in calories, and sodium. It even provides 2 grams of protein per cup of raw kohlrabi. 

So here we go. You will need:

10 ounces of clean and grated kohlrabi 

10 ounces of white mushrooms, cleaned and sliced.

2 tablespoons of olive oil

Optional: Yo Mama’s Pasta Sauce. This is our preferred brand.  It is sugar free and tastes great. 

Microwave the kohlrabi for 4 minutes.  Sauté the mushrooms in a large skillet with 2 tablespoons of olive oil. Add the freshly microwaved kohlrabi to the mushrooms. Sauté until the mushrooms are well cooked.  Serve immediately   You may add pasta sauce on top, but be sure to warm it up first. 

You may also top it with the protein of your choice. 

Serves 2. 

Please be aware that these are my personal favorites. I have not been paid to promote any of the above products. We always keep a jar or 2 of Yo Mama’s pasta sauce in the pantry, it is a household favorite.

A Day Off

I like Thursday's , because it is my day off.  I took a slow approach to today.  After John and Eric left, I took a nap. John and I then looked at cabinet inserts and granite.  Then there was lunch at at Loving Spoonfuls on Campbell avenue, a Tucson favorite of mine.  They have some of the best vegan food in town. The owner Peggy also has her first cookbook that just got published, I am quite sure if you went in to buy a copy, she would sign it for you.  It is a nice book with wonderful pictures /recipes and would make a great gift.  John and my sister Karen joined me for lunch.  

Then it was off to spin at Grandmas Spinning Wheel. I managed to spin 3 skeins of art yarn today.  They have been washed and are drying in the garage. Karen had never been to the Thursday spinning group and had a good time, although she did unravel the blanket she was working on.  On the bright side she get to use the yarn again. 

Yesterday the air conditioning compressor and motor blew out on the van. John did manage to get the parts ordered and they will fix it tomorrow.  It's a four hour job, grumble, grumble.  I think this is good since John said Eric was not a fan of 440 air conditioning.  440 is when you roll down all 4 windows and go 40 mph to cool the car. I am glad that I was not driving to see the pouty face that Eric was making.  Then when he got home he had to sit under the fan to cool off.  

Look for new listings this weekend in my Etsy shop. I have to make room for all the kitchen stuff and could use the space.  If you have a special order in mind please let me know.  

B & B Salad

This is a favorite summer salad for John and I. 

B & B Salad

4 medium size Golden Beets

1 pound English Flat Green Beans

1 cup yellow tomatoes

3/4 cup of lightly chopped Pecans

Optional

4 ounces of Cheese diced

Vingerette Salad Dressing

Wash the beets and trim the ends.  Bring to a boil.  Turn down the heat and simmer for 20 to 30 minutes until tender. Drain and rinse in cold water.  Peel and dice.  Be careful the beets will still be hot.  

Rinse the English Flat Green Beans. Trim the ends.  Slice into thirds. Steam for 7 minutes.  Cool. 

Rinse the tomatoes. Dice the cheese if desired. Chop the pecans. 

Place all the ingredients in a large bowl. Toss and serve.  We usually eat this without the dressing.  

If you would like to keep this vegan do not add the cheese.  

Vegan Corn Chowder

As promised here is a brand new recipe to end the year. On top of having a wonderful texture and taste it can be one of your higher fiber soups for the coming year. With only 5 ingredients it is also very quick to put together. You will also note that it is slightly different from the Corn Chowder recipe of January 20,2011.  It does not include the carrots or celery, i.e. the marpoix mix. So here goes.

Vegan Corn Chowder

1- 32 ounce carton of Imagine Creamy Sweet Corn Soup

1 very large onion or 2 smaller onions peeled and coarsely chopped, about 2 cups

2 Tablespoons of Extra Virgin Olive Oil

2 Large Russet Potatoes peeled and coarsely diced between 2 to 3 cups

1 pound of frozen sweet white corn

In your LeCreuset 4 quart soup pot, heat olive oil over a low heat. Add the onions and saute over medium heat until translucent. Add the diced potatoes and saute until they start to stick to the pan. Add the Imagine Sweet Corn Soup and the frozen corn. Cook over a medium low heat for at least 1 hour stirring occasionally to make sure nothing sticks to the bottom of the pan. The soup is done when the potatoes are tender. 

This should make between 4 to 8 servings depending on the size of your bowls. 

Chilled Gazpacho Soup

I had big plans for today, but alas my body went on strike. So not much got done today. This is the recipe I made for dinner. No it was not a good idea in light of the very bad body day I am having. No this can not be made in a blender it must be chopped by hand so here goes.

Gazpacho Soup

1.5 pounds of fresh tomatoes diced
1 sweet onion peeled and diced
1 large or 2 small cucumbers peeled and diced
1 clove of garlic peeled and finely diced
1/4 cup of cilantro finely diced
1/2 green bell pepper finely diced
2 tablespoons of basil finely diced
1/4 cup of extra virgin olive oil
1 large or 2 small limes juiced.  For Key Limes I would use 3 or 4
Salt and pepper to taste

Garnishes
Avocado as needed ( usually 1/4 to 1/2 an avocado per person)
Fresh scallions if desired
French, Ciabatia, or rustic white bread. If the bread is slightly stale that would be OK too since the bread is used to sop up the soup and no butter is used.

Mix all ingredients in a large Glass bowl. (you do not want to use plastic or metal because the flavor of the soup will change). Place in the refrigerator for 2 hours or longer to chill and develop the full flavor.

This will make a little over 8 cups of soup. So as an appetizer I would guess it would make about 16 servings. For a main course it should serve 6 to 8.

Quick Vegan Corn Chowder

You guessed it since John shared his cold I don't feel like cooking so this is what is in the red pot for dinner tonight.

Vegan Corn Chowder

2 Tablespoons Olive Oil
1 Package Trader Joe's Miro Poix Mix*
1 Pound frozen white sweet corn
1/2 pound potatoes boiled and cubed
1 Quart Imagine Creamy Harvest Corn Soup

In your soup pot add the olive oil and warm. Add the Miro Poix mix and saute until the onions are transparent.  Added the frozen corn  and continue cooking until the corn is warmed through. Add the cubed potatoes and the Imagine Creamy Harvest Corn Soup, simmer on low a minimum of 30 minutes to let the flavors blend.

Serve with Bread and Margarine for a complete dinner. This may also be used as a starter course.

Serves 4  for dinner and 8 for a starter course.

*If you don't have access to Trader Joe's Miro Poix Mix you will need to dice 1 cup of white onions, carrots and celery to a fine dice.

I guess I started cooking dinner too soon. John just called and offered to bring dinner home. Timing is everything and tonight I just don't have it.

Lovin Spoonfuls - Tucson Arizona

Food is one of the wonderful touchy subjects. Everyone has things that they will not touch and things that they love. Some people are vegans other are carnivores, most will go either way. We have a wonderful Vegan Restaurant in Tucson called Lovin Spoonfuls.

The menu has a wide array of options not just salads. They have come up with some amazing vegan versions of the food grandma use to make. They will leave you wondering is this really vegan, yes it is.

One of my favorite Vegan lunches is called a Route 66 a mock bacon cheeseburger, you will never catch me eating a real bacon cheeseburger it just sounds like a greasy heart attack on a bun. I have yet to figure out what makes a Route 66 burger so good but I will never turn one down. The Route 66 paired with a mock milk shake, soy based of course makes a wonderful treat.

Other things I will not eat include shellfish. Shellfish for some reason does not like me, but give me a basket of mock shrimp with cocktail sauce and I am in heaven. Lovin Spoonfuls makes a wonderful version.

I will never turn down a milk and egg free cake either. For me the consummate chocoholic it would be a toss up between the Black Forest Cake and the Chocolate cake. If available I would not pass up a good vegan carrot cake either. Did I mention that they had creme pies too, when available the coconut cream pie is wonderful.

If you happen to be around for breakfast you have to try the french toast or the pancakes, yes you can make both with out milk or eggs.

All these treats and a host of other wonderful food is available at Lovin Spoonfuls at 2990 N. Campbell Avenue in Tucson. This is just south of Fort Lowell on the east side of the street.

I have not been paid to do this review but if you stop by and enjoy some of these treats it will insure that I can get my Route 66 burger and shake when I want them.

Have a wonderful day and enjoy your families.