May your Christmas be full of loving, sharing and giving. Peace on Earth and good will to men. May your thoughts and words be full of cheer. May peace be your gift at Christmas and your blessing all year through!
Cooking Ahead: Mason Jar Meals
Looking ahead into each work week, I have to cook ahead. I may seem mad to some, but I promise, there is a method to my madness.
At the end of each weekend, if someone were to look into my refrigerator, they would think I need admitted for OCD. Each shelf perfectly lined with mason jars filled with food. Larger ones with grains or salads. Medium size with soups or stews. Small jars with sauces and sides. Tiny ones (on the lucky special treat weeks) with desserts, such as beetroot pots de créme.
Our little family just doesn't eat sandwiches. We're not the usual lunch suspects. Being a vegan is much more planning than that. Also, with our crazy schedules, as Husband and I pass in the night, we need meals that can be easily accessible and can grab on the go.
Back to my madness — each weekend I dedicate a {half} day to planning out a week of breakfasts (which almost always are steel cut oats), lunches and dinners; grocery shopping; cooking; and finally dividing each of the meals into individual servings, in mason jars. This is the perfect solution for our family.
Personally, I don't find this to be madness. I find my life prior to mason jar meals to be mad....Early morning before darting out the door, we would chop, mix and fly around the kitchen leaving it an utter mess for later on. That life was stressful. I like my mason jar life now.
You're probably also wondering why on earth would I spend a day off of work cooking. Why not just go out to eat more often or grab lunch in the cafeteria? Well, my answer for you is, this way I know my husband and I are eating healthy and delicious meals. It really is simple: prep and cook your meals, place into individual serving size jars, screw on the lid and TA DA! Ready for a week full of deliciousness. I've also found that we waste much less food when all the meals are prepped ahead of time, which makes my wallet smile.
I use a variety of sizes, as mentioned above. I purchase them at my local market but also can be ordered through Amazon.com. They're fabulous, dishwasher safe, doesn't contain funky plastic toxins, stain-proof, helps control portions, and just make life easier! I use mason jars for so many things, not just food containers. Use your imagination — there are so many uses!
How do you get your family fed and out the door during the week? Are you making a new years resolution to get a better system in place for feeding your family wholesome meals?
How do you get your family fed and out the door during the week? Are you making a new years resolution to get a better system in place for feeding your family wholesome meals?
New Year Resolutions
I want 2014 to be the year of the practical resolution.
I know, I know, "practical" sounds boring. Don't we want a life of adventure? Yes, but that is not what I'm talking about here. I am talking about improving ourselves each year. Finding ways to make ourselves better and in-turn creating a legacy for those who will follow us.
Have you ever taken the time to figure out what legacy you want to leave? A very long time ago, on my old blog, I wrote about the "dash story," you can read it here. What do you want your dash to be?
You tell me your resolution is to lose 10 pounds in 2014....what legacy will you leave? You want people to remember you as skinny? Don't get me wrong, a healthy weight is very important to our daily well-being but I encourage you...stretch yourselves in 2014. Think about your legacy. Think about your dash.
Maybe your resolution is to get your finances in order — or eliminate debt because you want your children to have successful and financially sound parents so they have a healthy view of money.
Or maybe you want to resolve to follow your true passion. I once read that the thing you do while procrastinating is maybe the thing that you should actually be doing. What do you do in your free time for pleasure? Maybe that small side project should be something bigger — start a small business! Show your kids that passions matter.
Or maybe...You fill in the blank: ___________________________________________.
Whatever your practical resolution is for 2014, I encourage you to share it with others. Keep yourself accountable.
For 2014 I am going through the Storyline program and putting myself on a strict schedule to keep track of my time. My goal is to create my life plan and create clarity. I want 2014 to be the year that I take my focus off all the life chaos and hone in on my blog work. 2014 will be the year that I keep a strict schedule that allows me to get the most out of each and every day.
Okay folks, there are only 15 days left until the New Year. What is your practical resolution? Share below, I'd love to hear what your plans are for 2014!
Vegan Mac & Cheese
Back when I was a simple lacto-vegetarian, I would usually make one or two dishes of mac & cheese throughout the winter...the perfect creamy comfort dish. After becoming vegan, quite a few years back, I had seen versions of mac & "cheese" and decided my hand at it. I poured over numerous recipes over the internet, headed out to Whole Foods and filled my basket with the necessary ingredients. I got home, made the dish but couldn't bear to take a bite. It looked a bit funny and the "cheese" smelled weird. Of course my dear husband was supportive and ate it all (by masking the taste with hot sauce). End of story, it was an awful experience and in all these years I have not even come close to trying another mac & cheese recipe...Until now.
Ingredients
{for the pasta}
2 t. sea salt
1 lb. pipette rigate or you can use the traditional elbow macaroni
1 T extra virgin olive oil
1 large onion, diced
2 t chopped garlic
2 T fresh thyme leaves
sea salt and freshly ground pepper
{for the sauce}
3 c unsweetened soy milk
4-6 sprigs fresh thyme
4 garlic cloves, peeled and smashed
3 T Earth Balance (vegan butter)
3 T all purpose flour
1 c savory soy cream (see recipe below)
sea salt and freshly ground pepper
2.5 c shredded Daiya vegan mozzarella cheese
2.5 c shredded Daiya vegan cheddar cheese
2 t crushed red pepper flakes
1/2 c panko (Japanese bread crumbs)
{for the savory soy cream}
1 c cold unsweetened soy milk
2 c canola oil
1 to 1.5 T apple cider vinegar
minced garlic, for seasoning
Savory Soy Cream
Put the milk in a powerful blender. With the machine running, drizzle the oil very slowly until it is thoroughly blended with the milk. Continue blending for another minute or so, until the mixture has the consistency of heavy cream.
Pour mixture into a medium bowl and whisk in the vinegar and garlic to taste.
For any savory soy cream that is unused: Store the cream in a tightly sealed jar in the fridge for up to a week. It will firm up to about the consistency of mayo. Re-whip it with a whisk to return it to its original texture, adding a bit more milk if needed.
Now onto the good stuff — mac & cheese — vegan style!
To make the pasta, bring a large pot of water and salt to boil over high heat. Add the pasta and cook according to the package instructions, until al dente. Drain and set aside.
Preheat the oven to 400 degrees.
In a medium sauté pan, heat the oil over medium heat. Add the onion, garlic and thyme leaves and cook for about 5 minutes or until the onion is soft. Season with salt and pepper. Remove the pan from the heat and set aside.
To make the sauce, in a small saucepan over medium heat, health the milk with the thyme and garlic until hot but not boiling, about 7 minutes. Strain out the solids using a fine-mesh sieve and set the milk aside.
Melt the Earth Balance in a dutch oven over medium-low heat. Whisk in the flour and cook for about 1 minute, stirring constantly. Make sure this roux doesn't darken. Turn down the heat if it's in danger of browning.
Whisk the milk into the roux. Continue to whisk over medium-low heat until the roux is smooth, about 1 minute more. Stir in the soy cream (recipe above) until it is thoroughly incorporated, about 1 minute. Season to taste with salt and pepper, and remove pan from the heat.
Add the cooked pasta, 4 cups of the cheese and the red pepper flakes, and fold together until the pasta is coated. {If you made this in a pan, transfer into a large baking dish, if not, go ahead and bake in your dutch oven} Sprinkle the remaining 1 cup of cheese and onion mixture over the top, then dust with the panko and a shake or two of red pepper flakes. Bake until the mac is bubbly, crispy on top and heated through, about 30 minutes.
{see my new Le Creuset?!?}
Recipe is a variation from Makini Howell's new cookbook Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro.
Back to the beginning of this post...so I made some bad vegan mac & cheese before. When I saw this recipe in my new cookbook I decided to take the risk because I haven't had mac & cheese in years and the photo looked SO good. I'm so glad I decided to re-venture out into the vegan mac & cheese world because this dish rocks! So creamy, comforting and satisfying. I think one of the biggest secrets is buying a good brand of vegan cheese.
Have you ever made anything that was just awful but decided to try it again and the dish was a success? Share your experiences, I'd love to hear!
A Family Christmas
Silence...the doorbell rings and then our home burst into noise and excitement. The tree twinkling, candles glowing, the table set, gifts wrapped and Christmas tunes floating throughout conversation.
Christmas.
This weekend Husband and I hosted our first Christmas in the new home. It was tight, it was loud but it was so yummy. We talked until all subjects were discussed. We ate until we couldn't move an inch. The kids played until meltdown. I'd say it was a fully lived out family Christmas celebration.
When it comes to holidays — it means eating. Especially when you come to my house, all guests must leave fat and happy. This year's menu was focused around warmth and heartiness. Nothing says cozy winter more than a creamy, steaming hot pot-pie or the smell of hot pear-cinnamon cider wafting throughout the air.
Menu
Pistachio Pomegranate Salad — an old recipe of mine
Crock-pot "Baked" Apples — this was an experiment that turned out well! I'll have to share the recipe soon.
And what is a holiday without a pup in an ugly Christmas sweater?
Well the sun is rising and everyone will be waking soon. Time to start another fun-filled family day! What do your family celebrations look like in your home? What is on your menu for holiday parties this year?
What is Christmas. It is tenderness for the past, courage for the present, hope for the future. It is a fervent wish that every cup may overflow with blessings rich and eternal, and that every path may lead to peace. — Agnes M. Pahro
Slow Season
People talk about their "slow seasons." Can someone please tell me when slow season is? Because if I knew I'd be jumping on that train — like today! Slow season...pffff...I think it must be a fictional thing. Or maybe I picked the wrong life. Or maybe slow season just isn't in my personality type. All I know is there is no such thing as slow season — ever. I look back about five years ago and I can see a glimpse of slow, but it is far in the distance, I can barely get a glimpse or remembrance of it.
People talk about "in the new year, when things slow down..." What?! Please sign me up for that life track. Really, slow? You're going to tell me that is still a thing?
As I type this blog post, I look around me...there is a pen, pliers, hammer, bills, a bag of chips, Christmas gift labels and a mug of lukewarm coffee. My life is anything but slow.
Rushing from crazy 2014 strategic planning at work to Thanksgiving travels to Christmas and straight into a brand new shiny year. Whew! Do you feel any slow in that?
My concern without slow season is that I may be missing the true meaning of the holiday season. Thankfulness at Thanksgiving. A Savior being born at Christmas. Time with loved ones. The splendor of it all.
Through this non-slow season I am trying to find a little bit of slow. In my current life, I need to create my own slow. Maybe it is only 30 minutes so sit down a type out a blog post or meet a friend for coffee or to sit in silence and trying revel in the meaning of the holiday season. But, I encourage you to step back for a moment and realize your current busyness and remember, holidays are about experiences and people. It is tuning in to the current moment. Don't focus on the mess and tasks all around you. Remember the reason for the season.
May God bless you during this holiday season and may we keep Him in our hearts all year long.
Holiday Gifts for the Home Chef
I cannot believe how soon until Christmas will be here! The stores are playing holiday tunes. Christmas lights are now on trees outside. People are starting to post pictures of their home decorations. And shopping season is in full force. Yesterday I received an email from Pinterest looking for the best holiday gift idea boards, and of course I have to participate in this because:
1. I love Christmas!
2. I have some great gift ideas for this year!
So here are my gift list for the home chef:
1. Plenty: Vibrant Recipes from London's Ottolenghi
2. The Sexy Vegan's Happy Hour at Home: Small Plates, Big Flavors, Potent Cocktails
3. Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro
4. Vedge: 100 Plates Large and Small that Redefine Vegetable Cooking
5. Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts
6. Kitchen iPad Holder: It keeps your iPad off the counter and away from spills!
9. Wine Aerator
10. Thankful Sign
11. Recipe Box
16. Mandoline Slicer
18. Whirley Pop
19. Live Simply Mug
And for the big ticket item:
20. Vitamix
What are you holiday gift ideas this year?
Thai Butternut Squash Red Curry
A little known fact about me is that Thai curry ranks on my top favorite foods list. Over the years I have made so many curries at home, unfortunately none rocked my socks off like they do at my local Thai dining establishments. Finally, I have created a competitor: butternut squash red curry with chickpeas and baby bellas!
Ingredients:
3 small butternut squash
1 package baby bella mushrooms, quartered or halved, depending on the size of the mushrooms
vegetable or olive oil
2/3 c. Thai red curry paste
3 - 15 oz. cans chickpeas, drained and rinsed
3 - 15 oz. cans coconut milk
1 bunch fresh cilantro, plus extra for garnish
2 T. sugar in the raw (you could use brown sugar here too)
sea salt
1. Peel the squash, cut it lengthwise in half, and scoop out the seeds. Cut into 1/2-1 inch cubes.
2. Heat a large heavy pot. Add the oil, then the curry paste. Stir until fragrant, about 1 minute. Add the squash and stir to coat with curry paste. Stir in the chickpeas and season with salt. Add the coconut milk and 1 1/2 cups water. Bring to a simmer. Continue to simmer for about 10 minutes or until the squash begins to soften.
3. Stir in the sugar in the raw, cilantro and mushrooms. Simmer, stirring occasionally for about 20 minutes. The squash should be tender but not falling apart. Season to taste with salt.
4. Serve over a bed of organic brown rice and enjoy!
This recipe is so easy yet has unbelievable flavor. It packs a little bit of heat with a sweet creaminess. You won't regret trying this recipe out and you'll definitely have enough for leftovers!
My 28th Year
Each year when my birthday rolls around, I cannot believe another year has passed. The time between 27 and 28, a lot has happened:
I traveled to 6 different countries and a few places around the US.
Moved out of Husband's and my first apartment where we started out marriage.
Purchased our first home. Yay for first-time mortgage holders.
Grew our little family with a sweet little pup, Braxton.
Received a promotion at work.
And so much more in between!
In my 28th year, I am going to release my restless soul, and it is going to be incredible. I am going to expand my boundaries. I am going to create and design when my heart speaks. I am going to write when the words are in my head. I am going to experiment in the kitchen to open new worlds of flavor. I am going to launch. I am not going to hold back. I am just a two mere years away from thirty and there is no sense in holding back the true me. Life is short and goes so quickly. I am going to allow my soul to be free - in whatever manner it may need. There is no use in waiting...Here I am world.
The beauty of a woman is not in the clothes she wears, the figure that she carries, or the way she combs her hair. The beauty of a woman is seen in her eyes, because that is the doorway to her heart, the place where love resides. True beauty in a woman is reflected in her soul. It's the caring that she lovingly gives, the passion that she shows and the beauty of a woman only grows with the passing years. - Audrey Hepburn
So here's to a passionate 28th year. Cheers!
Happy Halloween
I love halloween. Well, let me clarify. I don't like the scary demon-like halloween, I like the fun side of halloween.
I like the kids in costumes. Especially the creative costumes and the homemade costumes — those are the best.
I like handing out candy to all the trick-or-treaters.
I like the mums, scarecrows and the glowing jack-o-lanterns.
I like the roasted pumpkin seeds that are so hot you burn your tongue right out of the oven. Well not the burn your tongue part...but you get it.
I like the smell of pumpkin pie candles burning.
I like the piping hot cider.
I like the crisp cool air and the sound of the excited children walking up and down the street.
I like watching an old-fashioned, black and white scary movie after all the trick-or-treating is over.
And this year, well I like my little dog in a costume. I know, I know! I always said I would never dress my dog up, but here it is...my dog...dressed up...as a halloween bat:
I'm so excited for tomorrow! Happy Halloween all.
Ratatouille
Two weeks ago, I posted this photo on instagram, of my ratatouille in the making:
Following the post, people emailed, facebooked and commented, clamoring for the recipe. So dear readers, your wish is my command. This dish is delicious, has a beautiful presentation, yet is super simple to make.
So maybe this isn't the true traditional French version. But it is my version. Before we get to the recipe, let me introduce you to my sous chef, Braxton:
Okay, okay...so maybe he isn't the best kitchen help, other than quickly catching dropped veggies or sitting on my feet to keep them warm, but I think I'll keep him around...
Now that you've met the kitchen help, onto the recipe!
Ingredients
2 cups marinara sauce — I like Classico brand — Tomato & Basil flavor
1 japanese eggplant — I like to use the japanese eggplant because the circumference is similar in size to a zucchini which you'll understand why this is important later
1 bell pepper — whatever color your heart desires
1 zucchini
1/2 red onion
4 cloves garlic, thinly sliced
olive oil
salt & pepper
red pepper flakes
Preheat the oven to 400 degrees.
Pour marinara sauce into the bottom of a round 2 quart baking dish.
Trim the ends off the eggplant, zucchini, onion and core the bell pepper. On a mandoline, cut the veggies into very thin slices. If you don't have a mandoline, you can use a knife to carefully and very thinly slice.
Arrange the slices of veggies from the outer edge to the inside of the baking dish, alternating vegetables. Pack the slices in tight so that they stand up. Once all the vegetables are assembled in the dish, squeeze the thin garlic slices sporadically between veggie slices.
Drizzle a little olive oil overtop the veggies and season with salt, pepper and red pepper flakes. Cover the dish and bake for about 45 minutes, until the vegetables are clearly cooked, though you don't want the veggies to be mush — they should still hold their structure and the marinara sauce is bubbling up around them.
Serve alone or with pasta or even a beautiful fresh loaf of bakery bread. Or with quinoa or Israeli couscous...The options are endless.
To stay afloat of what is going on in the Passionate Parsley's kitchen and to see items that may not appear on the blog, follow me on instagram @passionateparsley
Roasted Tomato & Garlic Black Bean Soup
As promised, here's my roasted tomato & garlic black bean soup recipe:
Ingredients
- 10 roma tomatoes, quartered
- 1 yellow onion, diced
- 4 cloves garlic
- 5 cups veggies stock
- 4 cups black beans, cooked
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- salt & pepper
- extra virgin olive oil
Preheat oven to 375 degrees. Quarter tomatoes, place cut side up on a baking sheet, salt and pepper. Bake for 30 minutes.
Add garlic cloves to the roasting tomatoes and drizzle with olive oil. Bake until the garlic cloves have softened and the tomatoes have started to collapsed, about 15 minutes.
In a dutch oven or stock pan, heat a little olive oil and saute onion, cumin and chili powder until the onions are translucent.
Add veggie stock, beans, roasted tomatoes and garlic. Bring to a boil, reduce the heat and simmer for 10 minutes.
Remove from the heat and blend until smooth with an immersion blender. Salt and pepper to taste.
You may serve with cilantro or avocado as a yummy garnish.
Let me just say...nothing is ever bad when made with roasted red tomatoes and plump garlic cloves.
Happiness is the delicate balance between what one is and what one has. Balance it and be happy. Enjoy your Saturday!
Keep Calm & Get Cooking
So long as you have food in your mouth, you have solved all questions for the time being. — Franz Kafka
This week's menu:
wild mushroom barley risotto — modified to be vegan friendly of course!
thai basil eggplant over organic steamed brown rice
palak tofu served with vegan roti
ratatouille — not a new recipe for us, just a simple throw together meal packed full of veggies.
And last but not least, roasted tomato and black bean soup.
This is a new recipe I'm developing and will share soon!
Like Julia Child once said, You have to eat to cook. You can't be a good cook and be a non-eater. I think eating is the secret to good cooking. That is the whole premise of how I cook. When picking out new recipes to try, I never really follow them — they're just guidelines. Taste and see. Do what is delicious to you!
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