Archive for the ‘easy’ Tag

20 Minute Breakfast Noms   Leave a comment


After a long day of hanging with friends (aka moderate drinking, slight hooliganism) I need some easy and delicious replenishments. I like to model my meals after the Harvard Healthy Plate. This breakfast is easy, nutritious, and tastes awesome!

Small sauce pan
Medium size frying pan
Toaster oven
Plate and fork

1/2 c quinoa (makes 3 servings, we’ll use one in this recipe)
1.5 c Easiest Vegetable Broth
1 Yukon Gold Potato
1/4 c sliced crookneck squash
1/4 c sliced carrot
2 large monterey mushrooms
1/2 shallot
handful of spinach
1/2 cup cooked (or rinsed, canned) adzuki beans
2.5 tablespoons dark sesame oil
2 tablespoons olive oil
2 tablespoons rice vinegar
shoyu, to taste

1. Wash your hands!
2. Clean vegetables
3. Prick holes in potato with a fork. Add to toaster oven and bake at 425 for 20 minutes.
4. Add quinoa and vegetable broth to sauce pan, cover. Heat on medium high to boiling (about seven minutes), then turn heat down to medium. (Total cooking time is approximately 15 minutes. Remove the cover after 10.)
5. Add sesame oil to frying pan, heat on medium. Add onion and cook for one minute. Add mushrooms and cook for two minutes. Add carrots and squash, cook 3.5 minutes. Add spinach and beans and cook two more minutes.
6. Deglaze the pan with rice vinegar.
7. Add veggies and beans to plate.
8. Add 1/2 cup quinoa to plate.
9. Add 1/2 potato to plate.
10. Drizzle with olive oil and shoyu.
11. Eat!!

I took one serving of quinoa (1/2 cup) and half of the potato and mixed them together with a little Earth Balance and shoyu for my partner who was experiencing symptoms concurrent with a hangover. He ate it all right quick.

The extra serving of quinoa I put in a small rubbermaid and put it in the fridge.

4.5 tablespoons of oil is kind of a lot, but I love the mouth feel that oil adds. Add less if you cutting calories. But remember if you’re on a vegan diet, that it is important to make sure you are getting enough lipids.



Posted May 25, 2013 by deeats in Breakfast

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Easiest Vegetable Broth   1 comment

When I first started making soups from scratch and buying grains from the bulk bin, I went through a lot of tetra-packed vegetable broth. That got expensive. It’s about $3 for 32 oz., or four cups of broth. This recipe is an easy way to make broth, and take advantage of vegetable scraps you would have otherwise thrown away.

Collecting the scraps is easy as long as you remember to put them in the freezer.

Take a sharpie and ziploc bag. Write “broth” on the outside of the bag. When you are making meals take the tops, ends, and skins (really any part that you are going to throw away) of celery, carrots, onions, shallots, potatoes, and garlic, and put them in the broth bag. You could try using tomatoes as well, but only the fruit. The leaves and stems will make you sick. There are probably some other vegetables you might like as well. I do not add any vegetables from the Brassicaceae family, because they are bitter, and will make your broth bitter. The Brassicaceae family includes broccoli, cabbage, cauliflower, turnips, radishes and many more. I have never used spinach or beet greens, but those are in the Amaranthaceae family and might be okay.

So, when you have some spare time and about 1.5 cups of vegetable scraps you can make your broth. The broth takes less time to make if you chop the vegetables up before freezing them, but it shouldn’t take too long to cut them if you were feeling lazy. You will want to chop the veggies into really tiny pieces. The greater the surface area (the smaller the pieces), the better the broth will taste and the less time it will need to cook. Alternatively, you might try tossing everything in the food processor, but I think this might make straining difficult. I’ll try this next time and add an update.

After the vegetables are cut, add them to a large sauce pan with 10 cups of water. Turn the heat to high and bring to a roaring boil. Turn the heat to medium and watch three episodes of South Park. My broth cooked for 1 hour, 20 minutes including the time it took for the water to boil. You may or may not need to cook for longer depending on the vegetables you used.

I tried the broth after it had been cooking for 35 minutes and it tasted strongly of celery. Then I tried it at one hour and I could taste the onion it, but it was faint. At 1 hour, 15 minutes I thought it needed just a little longer and it was perfect five minutes later.

You’ll have to taste the broth a few times to get it to a flavor that you like.

Take a strainer and put it inside of a pitcher (can use a bowl, but really not very good for this). Pour the broth from the pan, through the strainer, and into the pitcher. Put the leftover veggies in your compost (or the trash, if you must). Take an empty jar (I use old whiskey bottles, which hold 3 cups of liquid) and put a funnel at the top. Pour the broth from the pitcher into the bottle. Store in your refrigerator. Alternatively, store in your freezer and just take out two nights before you plan to use it, or when you run out. If you plan to freeze it, make sure the bottle is only 2/3-3/4 full.

In total, this recipe made between five and six cups of broth. I only got five because I used a bowl instead of a pitcher and about a cup spilled all over the counter and the floor. It took about an hour of passive time, and about ten minutes of active time. Really easy, really delicious.

I don’t add salt to my broth. I salt dishes as I cook them. But if you do want to add some, do it at the end, when the flavor is where you want it. Adding salt in the beginning might be deceiving in terms of taste.

____________ UPDATE! February 1, 2013_____________________________
Last weekend I made more vegetable broth. I threw the vegetables in the food processor beforehand, and I’m going to do that from now on, because it didn’t make straining more difficult, and made the flavor even better.

My broth turned out slightly spicy. I’m not positive, but I think it’s because I added carrot greens this time, unlike the time before. Next time I will not add them and see what happens. The spiciness didn’t make the broth bad, it was just an unexpected end note. I guess I’ll have to have a taco night and see if it gives an extra kick to the rice. My rice cooker is still broken so I will try to find soon.

Posted January 6, 2013 by deeats in Soups and Stews

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Roasted Garlic Soybean Dip/Sauce   Leave a comment


I love bean dips and sauces. They are creamy, delicious, cholesterol free, and filling! They’re also versatile. I made this dip for a party I had, but it tasted a lot like the b├ęchamel sauce that comes on white pizza, so I plan to use this as my next pizza sauce.

I was inspired by Spabettie’s Roasted Garlic White Bean Spread and used it as a template when creating this dip.

Cook the beans during the day in your crock pot with one bay leaf, and this dip is made easy at dinnertime. Or use canned beans, however I feel that canned beans really up the flatulence factor, and create more waste than buying dried beans in bulk. Should you decide to use canned, rinse them in a colander with water, and heat them up in a sauce pan before making the dip.

12 – 14 medium sized roasted garlic cloves*
2.5 c cooked soybeans**
5 tbs olive oil
3 tbs tahini
4 tbs lemon juice
4 tsp oregano
1/2 piece (half of fruit) roasted red pepper*
salt to taste

food processor

***Below are some tips about soybeans and roasting your own garlic and peppers. It’s very easy, but depending on how much you get paid, it is probably easier to buy them.
**As stated earlier, you’ll want to have beans that are already cooked, and more importantly are HOT. This will help them blend creamier. If you made your beans from scratch, save the extras in a Rubbermaid container with all of the cooking liquid. Bean cooking liquid is gold. I use it to add flavor to mashed potatoes, as a soup base, to make gravy, I cook rice and other grains in it. Don’t throw it away, just remember to use it.
* Roasting your own garlic and red peppers is really easy. I made three roasted red peppers, and one head of garlic in about an hour using my toaster oven. Preheat the oven to 500*F on the broil setting. Cut the top off of a head of garlic, and set it in a ceramic ramekin. Add a few tablespoons olive oil to the top the garlic head. Put the garlic in the far back corner of the toaster oven, and add the three peppers. Turn the peppers one-quarter turn every ten minutes, their skin should be charred. After forty minutes, remove the peppers, and set the oven to bake. Cut out the stems of the peppers, this should quickly remove most of the seeds. Cut the pepper in half lengthwise, set in on a clean cutting board flesh side down, and remove the skin. Repeat with the other peppers. Remove the garlic from the oven (at this point, it should have been roasting for 50-60 minutes) and let it cool. When cooled, hold the garlic in your hand, turn it upside down, squeeze the cloves out and into the ramekin, take out what you need for this recipe, and put the rest in a small, tightly sealed jar covered in olive oil. You can store the peppers and garlic together in the same jar, or separate.

Add all ingredients to a food processor. Blend until creamy.
Use the spatula to remove the dip and put it into a pretty bowl, on top of noodles, on a pizza, over rice and vegetables, whatever you need a creamy sauce or delectable dip for!

This is a great consistency for a dip or sauce immediately after processing. If you’d like a slightly firmer dip, add a tablespoon or two of olive oil to the top and toss it in the fridge for a few hours or overnight. If you’d like to have a thinner sauce, add a little of the bean cooking liquid while processing to thin it out a bit.

That’s all! If you have all the ingredients on hand, this dip takes ten minutes or less to make!


Posted December 25, 2012 by deeats in 15 minutes or less, Dips

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