Vege-Head Pot Pies

I've got one. You've got one. We've all got one.

You know who I'm talking about: The Meat and Potatoes Person in your life.

You've tried convincing them with a fresh kale and apple salad. You've attempted to woo them with your favorite quinoa dish. You've even gone so far as to make tofu-laced mac n' cheese.

But your efforts prove fruitless. The Meat always wins.

Until now.

My Meat and Potatoes Person is my sweet father-in-law. He has a heart of gold, a brilliant mind, and a stomach that loves steak. And bacon. And brats.

This week, Tom is visiting us for a few days. We're looking forward to relaxing chats on the porch and some classic Dad-Son bonding time for Adam.

But when it comes to cooking, I've been on the edge of a full-fledged panic. I spent the better part of Saturday surrounded by cookbooks, calling out recipe titles to Adam, only to have him reluctantly shake his head "no."

"What about the Spicy Moroccan Bread Salad? He'd love that!"

"Oh! Curried Quinoa with Mango will be perfect, don't you think?"

"Dude. Seriously. Who wouldn't love our Barbeque Tempeh Sandwiches?"

No, no, and...definitely no.

I had to switch gears. When it comes to cooking for one's favorite meat-loving carnivore, a girl must truly put herself in a Meat and Potatoes Mindset. Read: hearty, filling, traditional.

Solution? Pot Pies, of course! Veganomicon's recipe for classic vegetarian pot pies sounded like the perfect cuisine to satisfy Tom and please my vegetarian lifestyle. Be still, my heart :)

If August seems too early to be cooking a casserole this hearty, make sure you bookmark this one for that first chilly Fall evening. With a recipe this tasty, you just might find your Meat and Potatoes Person coming to your side of the food divide. Just ask Tom: he went back for a seconds.

Vegan Pot Pie

(adapted from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero)

An added bonus for this recipe is its make-ahead quality. You can spend a relaxing Sunday afternoon creating the pie, then pop it in the refrigerator before baking. Voila! It's ready to go in the oven when you get home from work on Monday.

Crust Ingredients:

• 1 cup whole wheat flour
• 3 cups unbleached all-purpose flour
• 1/2 cup cornmeal
• 1 TBSP. sugar
• 2 tsp. salt
• 1 tsp. baking powder
• 1/2 cup non-hydrogenated vegan shortening
• 1/2 cup non-hydrogenated vegan "butter" (I use Earth Balance)
• 1 to 1 - 1/2 cups ice water
• 4 tsp. apple cider vinegar

Filling Ingredients:

• a little olive oil
• 1 - 2 cups cubed seitan
• 1 TBSP low-sodium soy sauce
• 1/4 cup flour
• 1 large onion, diced
• 2 large carrots, diced
• 2 stalks celery, diced
• 1/2 pound red potatoes, diced
• 1 cup frozen green peas
• 2/3 + 1-1/2 cups veggie broth, divided
• 1 tsp. dried thyme
• 1 tsp. mustard powder
• 3/4 tsp. ground sage
• 1/4 tsp. ground black pepper
• salt to taste

Directions:

1) To prepare the crust: Combine crust dry ingredients in a large mixing bowl. Cut in butter and shortening; mix using a fork until crumbly.

2) In a separate bowl, measure out 1 cup of ice water; stir in the vinegar. Slowly add the vinegar-water to the dough, gently mixing until the dough holds together. If needed, you can add a little more ice water (only a spoonful at a time!) until the dough holds together.

3) Divide the dough into 2 balls--one dough ball should be slightly larger than the other.

4) Sprinkle a clean work surface with flour and roll the larger dough ball out until is approximately 3 inches larger than the casserole dish you will be using. Place on parchment or wax paper, and cover with another sheet of parchment or wax paper. Refrigerate while you make the filling.

5) Roll the smaller dough ball on a floured work surface until it reaches the size of the casserole dish you will be using (this will be the top of your pot pie!). Place on wax or parchment paper, and cover with another sheet of wax or parchment paper. Refrigerate while you make the filling.

6) To prepare the filling: Heat oven to 375 degrees. Drizzle a little olive oil in a large skillet and heat over medium heat on the stovetop. Add seitan and soy sauce, and saute for about 8 minutes. Set aside.

7) In a soup pot, heat about 3 TBSP of olive oil and stir in the flour. Stir frequently and continue heating for about 10 minutes. Stir in the chopped onion, carrot, potato, and celery; cook for about 8 minutes, stirring constantly.

8) Add 2/3 cup veggie broth to the pot and continue cooking for about 2 - 3 minutes. Add frozen peas, remaining veggie broth, thyme, mustard powder, sage, black pepper, and salt. Bring the mixture a simmer and cook for about 8 - 12 minutes, until the broth has reduced and a thin gravy has started to form.

9) Remove larger disc of dough from the refrigerator and press into your casserole dish. Pour filling over crust and top with remaining disc of dough. Flute edges of the crust together using a fork. Pierce a few holes in the top of the crust as well.

10) Bake for about 40 - 45 minutes, until the filling is boiling and the crust is lightly browned. Also, place a large, rimmed baking sheet on the oven rack beneath your casserole while baking--this dish can sometimes bubble over!

11) Definitely allow to cool 10 - 15 minutes before slicing--it's piping hot straight out of the oven!

Lentils: A Hero in Disguise

I think lentils must be the unsung heroes of the legume world.

These little pods are truly a nutritional powerhouse. For every cup of lentils, you're packing 16 grams of fiber and 18 grams of protein.

It's like music to my fiber-lovin' heart.

Plus, lentils are super versatile. You can use them as a base in veggie burgers, toss some into a pasta dish, or jazz 'em up for a lovely side dish.

Unfortunately, I feel like these guys are often forgotten in the vast world of beans, legumes, and other vegetarian protein sources. Their blase color leaves much to be desired, am I right?

But friends, don't judge a book by its cover. It's time to get over the boring lentil look and look inside for the all the wonders this rockin' legume has to offer.

My friend Diane recently emailed me a recipe for her family's Favorite Lentils--they're cooked in veggie broth and spices, and seasoned with a sherry-mustard vinaigrette. Seemed simple enough.

So I made the lentils. I ate the lentils. I promptly fell to my knees and shouted "Hallelujah for lentils!" This is the best lentil dish I've ever eaten, friends.

Need proof? I actually made them again the next night. I repeated the recipe the very next day. We just couldn't get enough of Diane's fabulous lentils.

Now it's your turn. Make, eat, and shout "Hallelujah for lentils!"

Warm Lentils with Sherry Vinaigrette
(adapted from Diane T.'s recipe)

Ingredients:

• 1 cup lentils
• veggie broth
• 3/4 tsp. - 1 tsp. dried rosemary
• 1 bay leaf
• 4 cloves garlic
• 1 small onion, minced
• 1/2 tsp. salt
• 2 carrots, finely diced
• 1 - 2 stalks celery, finely diced

Vinaigrette Ingredients:

• 3 TBSP sherry wine vinegar
• 2 TBSP dijon mustard
• 1/2 tsp. salt
• 2 - 3 TBSP olive oil

Directions:
1) Place lentils in a large pot and cover with veggie broth (about 3 cups). Add remaining lentil ingredients. Bring to a boil, reduce heat, and simmer for 20 - 30 minutes, or until the liquid is mostly absorbed.

2) To prepare the vinaigrette, whisk ingredients together in a small bowl. When lentils are done cooking, pour vinaigrette on top and stir to combine.

Burrito...De-Constructed

Typically, I'm a carb-a-holic. Truly.

I would likely go through a spiritual crisis if someone tried to stand in the way of my morning bowl of cereal.

Homemade bread makes me weak in the knees. And considering a fresh loaf is baked every Monday in our house, I'm a weak-kneed gal on a fairly consistent basis.

And cookies? I don't know if we should even go there. Almond Butter Cookies, Peanut Butter Cookies...the list goes on. I somehow convince myself these moist, doughy treats are "healthy" buy using natural nut butters and part whole-wheat flour. Who am I kidding?

Basically, a reduced-carb diet is diametrically opposed to any lifestyle I could ever sustain. A carb-less life is a sacrilegious existence.

But.

I must admit, friends: I'm still suffering from last week's cupcake/frosting overload situation. A girl can only stomach so much chocolate buttercream.

Thus, the veggie cleanse continues. Tonight: Burrito-in-a-bowl, featuring homemade salsa. Just what I needed to continue the cleanse. Although I went the chip-less route tonight (darn you, carb overload!), I imagine this bowl would love some crumbled tortilla chips sprinkled on top.

Never fear, fellow carb-lovers. I'm sure it's only a matter of days before I return with some flour-laden goods.

Burrito Bowl

(Hungry Spoon original)

This recipe can easily be "jazzed up" with tortilla chips, cheddar cheese, and guacamole. We kept it simple tonight, though. And it worked.

Salsa Ingredients:

• 1 pint cherry tomatoes, halved (or quartered, depending on how large they are)
• 4 cloves garlic, minced
• 1 small onion, diced
• a little veggie broth (sorry friends, I didn't measure!)
• 1/4 cup cilantro
• freshly chopped jalepeno pepper, to taste
• salt and pepper, to taste

Filling Ingredients:

• dash of olive oil
• 2 cups frozen or fresh corn
• 2 large bell peppers, diced
• 1 large onion, diced
• 1 cup fresh zucchini, diced
• 1 can black beans, rinsed and drained
• 4 cloves garlic, minced
• 1 - 2 tsp. chili powder
• 1 tsp. cumin
• Optional: cheddar cheese, guacamole, etc. for garnish

Directions:

1) To prepare the salsa: Heat a large skillet over medium heat. Add tomatoes and cook for about 4 minutes. Add onion, garlic, jalepeno (if using), salt, and pepper. Add a dash of veggie broth if needed. Continue cooking for about 4 - 5 more minutes, and season to taste. Remove from heat. Pour tomato mixture and cilantro into a food processor and process until smooth.

2) To prepare the burrito bowl filling, heat a dash of oil in a pot over medium heat. Add corn, peppers, onion, and zucchini. Cook for about 4 - 5 minutes, until softened. Add seasonings and beans and continue to cook until heated through and the desired tenderness has been reached. Season to taste.

3) Enjoy your filling topped with homemade salsa and any other yummy toppings your heart desires :)

Throw-it-in-the-Pot Dinner

Have you had a crazy day lately? A crazy week perhaps?

Home late in the evenings? Brain completely drained, and your cooking creativity out the window?

It's weeks like this that I dream of collapsing on the couch with sweatpants, banana soft serve, and my Glee re-runs on Hulu. Unfortunately, by the time I made it to this point last night, I was fast asleep before the first Gwyneth Paltrow song had been sung.

*Sigh*

But wait! There's good to come of it all...

During these times, I'm uber-grateful for throw-it-all-in-the-soup-pot dinners. Adam cleaned our cabinets of quinoa, jarred tomatoes, veggie broth, and some frozen veggies. He seasoned the pot with curry and fresh ginger, and placed a steaming bowl in front of my bags-under-my-eyes face.

Boy, do I love that man.

Eat up friends. Maybe tonight I'll make it to the first Glee ballad.

Throw-it-in-the-Pot Curried Quinoa Dinner
(an Adam original)

Since this was a fly-by-the-seat-of-your-pants kind of recipe, I urge you to get creative and use whatever YOU have in YOUR cabinets. Stick with the quinoa-curry base though...it's oh so very good.

Ingredients:

• 1 cup quinoa
• 2 cups veggie broth
• 1/2 cup raw cashews, toasted
• 1 large onion, diced
• 5 cloves garlic, minced
• 1/2 inch ginger, minced
• 1 tsp. curry powder
• 1 tsp. cumin
• 1 TBSP mustard seed
• 2 cans (15 oz. each) stewed tomatoes
• 2 cups frozen edamame or peas

Directions:

1) In a small saucepan, combine quinoa and broth and bring to a boil. Reduce head to low and simmer until all the liquid has been absorbed.

2) Meanwhile, saute the onion, garlic, and ginger with a dash of olive oil--over medium heat--until softened.

3) In a large soup pot, combine the cooked quinoa, the onion mixture, and all of the remaining ingredients. Allow to simmer until the liquid has been cooked down and absorbed--about 20 minutes.

Fiber-Lovin' Gal

It's no secret that I'm a fiber-loving freak.

Beans, grains, raw fruits and veggies.

If it's fiber-licious, I'm interested. I've been known to add ingredients to a meal for the sole purpose of increasing the fiber content. Sprinkle a little wheat germ here, add a few chopped nuts there. It's all in the spirit of a happy colon.

Today's recipe will make your fiber-needy colon very happy: Black Bean & Potato Soup. It's the ideal vegan delight for your workday lunch or weeknight dinner. It's pure veggies, beans, and spices. And plenty of fiber.

We enjoyed our soup with homemade biscuits and side salads for dinner, and I was eager to pack it for lunch the next morning. If you're not in the mood for a vegan-ized meal, I imagine a dollop of light sour cream would be a lovely accompaniment to this dish.

But enough talk. Let's get moving with some fiber-licious fun...

Black Bean and Potato Soup

(inspired by a recipe in the February issue of Vegetarian Times)

Black Bean Soup: Simple, healthy, and oh-so-good. Serve this bowl of goodness with some homemade biscuits or bread and a spinach salad on the side.

Ingredients:

• 3 large carrots, finely diced
• 2 onions, diced
• 6 cloves of garlic, minced
• a dash of oil
• 3 cans (15 oz. each) of black beans, rinsed and drained
• water or veggie broth
• 2 red potatoes, diced
• 1 can diced tomatoes, drained
• 2 TBSP white wine vinegar
• 1 TBSP ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. salt

Directions:

1) In a soup pot, saute the onions, carrot, and garlic in a little olive oil until tender, about 3 - 5 minutes. Turn off heat. Add 2 cans of beans and about 3 cups (?) of water (I apologize--I didn't measure my water!). Use an immersion blender to puree the mixture (or, you can use a food processor or blender).

2) Return soup mixture to medium heat on the stove and add the remaining ingredients. Bring to a simmer, reduce heat, cover the pot, and cook for about 20 minutes or until the potatoes are tender.

Thinking Outside the Pizza Box

Tonight we we went outside the proverbial pizza box to create a one-of-a-kind pie.

Apple + Blue Cheese + Caramelized Onions + Apple Cider Vinaigrette + Whole Wheat Pizza Crust

I'd been craving a pizza of this sort for about a month. I loved Ina's Roasted Pears so much, and I'm a huge fan of Apple Quesadillas, so a pizza variation on these meals seemed like the next logical step.

This pizza exceeded my expectations, friends. Blue cheese and apples were clearly cousins in another life, and caramelized onions make everything better, right? Not only did this dinner wake up my taste buds and put a smile on my face, but it definitely has a "sophisticated" feel to it. I'm already dreaming up ways it could be converted into a smaller, bite-sized appetizer or finger food at a party.

We served our pizza with spinach salad on the side. And possibly a chocolate muffin for dessert (Just because I don't eat them for breakfast doesn't mean I won't indulge later in the day. Nothing is off-limits after 5pm, friends. And yes, I know that defies everything Dr. Oz ever taught us.).

What's your most creative pizza creation?

Whole Wheat Pizza with Apples, Blue Cheese, and Caramelized Onions

Pizza Dough Ingredients:

(dough recipe from my trusty ol' Better Homes and Gardens Cookbook)

• 1 - 1/4 cups all-purpose flour
• 1 - 1/4 to 1 - 3/4 cups whole wheat flour
• 2 - 1/4 tsp. active dry yeast
• 1/2 tsp. salt
• 1 cup warm water
• 2 TBSP olive oil

Pizza Topping Ingredients:

• 1 large onion, sliced
• 1 large apple, sliced
• Blue cheese to taste
• 1 recipe of Apple Cider Vinaigrette

Directions to Prepare the Pizza Dough:

1) In a large mixing bowl, combine the all-purpose flour, yeast, and salt. Add warm water and oil and beat with an electric mixer for about 3 minutes. Using a wooden spoon, stir in as much of the whole wheat flour as you can.

2) Turn dough onto a floured surface and knead in as much of remaining flour as is needed to make a moderately stiff dough that's smooth and elastic (knead for about 6 - 8 minutes). Divide dough in half and place one half in the freezer for later. Place the other half in a bowl, cover, and allow it to rise in a warm place for about an hour.

3) Preheat oven to 425 degrees and coat a pizza pan with cooking spray. Roll out pizza dough onto a floured surface. Place on pizza pan and prick with a fork several times. Bake for 8 minutes.

4) Meanwhile, heat a dash of olive oil in a large skillet over medium heat. Add onion and cook until nicely browned (about 8 - 10 minutes). Also, prepare the cider vinaigrette.

5) After the crust has baked, remove from the oven and top with onion, sliced apples, and blue cheese. Drizzle vinaigrette over the top. Return to the oven and bake for an additional 8 - 10 minutes, or until the crust is nicely browned.

Vege-Tastic

A 6-day work week makes for a slightly exhausted Hungry Spoon.

It's rare that these 1-day weekends grace my work schedule--they're designed for our monthly Saturday programs, so they only come around once a month. And fortunately, I work with a group of sweet and enthusiastic high school students, so my work is quite fun--they keep me on my toes, and they definitely keep me energized.

Yet, walking in the door at 6pm on a Saturday, just as your work-week comes to a close, the last thing on one's mind is dinner preparation.

Thank goodness Adam can read my mind. His mind-reading talent really makes for a happy marriage.

Tonight the man whipped up a batch of vegan stuffed bell peppers. These babies were loaded with seasonings and spices. And unlike the usual stuffed veggie filling, there was no grain/carb component (rice, bulgur, etc.). Just veggies n' beans (thus leaving more room for dessert).

There is no under-estimating the vegan-licious-ness of this entree. It hits somewhere between "mind-blowing" and "epic" on the tasty-meter.

With that being said, I'm signing off for the night. Definitely need to catch up on some Grey's Anatomy via Hulu...while wearing sweatpants...and eating dessert. Sounds like a winning conclusion to a 6-day work-week to me.

Vegan Stuffed Bell Peppers

(adapted from a recipe in Veganomicon)

This dinner is definitely one of those "I-want-to-show-my-friends-how-awesome-vegan-food-really-is" type of recipes. It's company-worthy. And seriously vegan-licious.

Ingredients:

• 3 bell peppers, halved (with seeds and membrane removed)
• a dash of olive oil
• 1 large onion, finely chopped
• 1 cup of finely diced carrots
• 7 cloves of garlic, minced
• 2 dried bay leaves
• 2 tsp. dried oregano
• 1 tsp. dried basil
• 1/2 tsp. dried thyme
• 2 tsp. paprika
• 1 tsp. salt
• 2 cans (15 oz. each) diced tomatoes
• 1 can (15 oz.) black beans, rinsed and drained
• 1 cup frozen peas
• fresh parsley to taste

Directions:

1) Preheat the oven to 350 degrees and lightly coat a 9 x 13 pan with cooking spray. Bring a large pot of water to a boil.

2) Place the bell pepper halves in the boiling water and cover. Allow to boil for 5 minute; drain immediately and rinse them with cold water.

3) Meanwhile, heat the dash of olive oil in a pot over medium heat. Saute the onions and carrot for about 5 minutes; add the garlic and cook for an additional 5 minutes, or until nicely browned. Add the bay leaves, remaining herbs and spices, salt, tomatoes, beans, and peas. Cook for about 10 minutes until some of the liquid has reduced. Stir in parsley to taste.

4) Remove the bay leaves. Spoon about 1/3 to 1/2 cup of the mixture into each pepper half. Bake for about 25 minutes. You will have a large amount of leftover pepper filling. It's so delicious and stew-like, I recommend just serving it as a bowl of soup when you're hunting for leftovers the next day.

(Almost) Bean-Less Vegan Burgers

What's a veggie burger without beans?

Delicious. That's what.

Let's get something straight first: You know I love my bean burgers. I like 'em with Great Northern beans, chickpeas, and kidney beans. I devour them with homemade buns, and sometimes just crumbled over a salad. And don't even get me started on homemade condiments. Fresh guacamole can bring bliss-filled tears to my eyes.

Basically, if it's bean-y, I'm loving it.

But tonight we went with a novel concept for our veggie sandwich filler: bean-less burgers. Check out the star ingredients of these palatable patties:

• Edamame (As soybeans, I suppose they technically count as beans. But I'm not splitting hairs here.)
• Chopped apple
• Toasted sunflower seeds
• Brown rice
• Soy sauce
• Superstar condiment: Peanut Sauce

The peanut sauce put these over the top...in the best possible way. It's pretty much the condiment of my dreams. We enjoyed our burgers perched atop a slice of homemade bread, and buried under a mountain of sauteed onions and peppers, with a drizzle of peanut sauce.

Burger it up, friends! And for a side dish? I definitely recommend a bowl of beans.

Edamame & Apple Burgers with Peanut Sauce

(adapted from a recipe in Veggie Burgers Every Which Way by Lukas Volger)

As with most veggie burgers, you may have to work with your ingredients to reach the right consistency (e.g., adding more liquid or dry ingredients as needed). Just do me one favor: Don't forget the peanut sauce!

Burger Ingredients:

• 1 cup frozen edamame
• 2 TBSP ground flaxseed
• 3 TBSP water
• 1 - 1/2 cups cooked brown rice
• 1/4 cup toasted sunflower seeds
• 2 TBSP toasted sesame seeds
• 1 apple, diced
• 2 TBSP bread crumbs
• 1 TBSP molasses
• 1 TBSP soy sauce
• Plenty o' salt and pepper
• Sauteed onions and bell pepper for topping

Peanut Sauce Ingredients:

(from Cooks Recipes)

• 1/3 cup all-natural peanut butter
• 3 cloves of garlic, minced
• 2 TBSP lime juice
• 2 TBSP reduced sodium soy sauce
• 1 tsp. sugar
• 1/3 cup water

Directions:

1) Bring a small saucepan of water to boil; add edamame and cook for 5 minutes, or until tender.

2) Whisk together the ground flaxseed and water. Pour into a food processor with the edamame, sunflower seeds, and sesame seeds. Pulse until the mixture is chunky.

3) In a large mixing bowl, combine the edamame mixture with the apple, rice, bread crumbs, molasses, soy sauce, sesame oil, salt, and pepper. Season to taste. Shape into 6 patties.

4) Heat a dash of oil in a skillet over medium heat. Ad the patties and cook for about 4 - 5 minutes until nicely browned on the bottom. Flip burgers and cook for an additional 4 - 5 minutes on the other side.

5) To prepare the peanut sauce: Combine all ingredients in a food processor and pulse until well-combined. Serve burgers with peanut sauce and sauteed onions and bell peppers.

Baked Cauliflower Dijon Patties

As you may have observed in the recipe photo to the left, today I'm dealing with one of the major foes of a food blogger: The Brown n' Beige Blahs.

You know the usual culprits: corn, potatoes, rice, bread. Try as they might, they're just not Cover Girl material. Food bloggers prefer the Heidi Klum's of the culinary world: bright green cilantro, vibrant red bell peppers, and juicy purple blackberries.

Today's recipe is freak-tastically good. It's finger-lickin' tasty. It's literally erupting with flavor. But let's face it, friends: These patties have a face that only a mother could love.

We're talking Baked Cauliflower Dijon Patties. Holy delicious-ness! We served ours on top of a bed of lettuce, smothered with sauteed onions, bell pepper, and garlic, and topped with chopped avocado.

Adam adapted these baked cauliflower delights from a recipe in Lukas Volger's Veggie Burgers Every Which Way. You MUST buy this cookbook. It's loaded with over 150 pages of meat-less burgers and (of course) burger condiments. We're hoping to cook our way through the entire book.

Lesson learned today: Don't judge a book by it's cover. You never know when your Beige n' Brown Blahs will turn into Cover Model material.

Baked Cauliflower Dijon Patties

(adapted from a recipe in Veggie Burgers Every Which Way by Lukas Volger)

You can't tell in the picture below, but there IS a Cauliflower Patty buried under that pile of veggies. While I LOVED the Parmesan crumb topping on these patties, you could easily vegan-ize the recipe by eliminating the cheese. If you're feeling daring though, go ahead and mix some Parmesan right into the burgers. A little more cheese never hurt anyone :)

Ingredients:

• head of cauliflower, cut into large florets
• 3 TBSP Dijon mustard
• 2 TBSP cornstarch
• 1 egg
• 1 TBSP lemon juice
• 2 - 3 TBSP dried parsley (use fresh if you have it; we just didn't have any on hand)
• 4 cloves garlic, minced
• Freshly ground black pepper
• 1 tsp. salt, divided
• 1 cup seasoned bread crumbs, divided
• 1/4 cup Parmesan cheese
• For topping: sauteed onions and bell pepper, spinach/lettuce, and chopped avocado

Directions:

1) Preheat oven to 350 degrees and line a baking sheet with parchment paper.

2) Over a saucepan of simmering water, steam the cauliflower for 8 - 10 minutes, or until very tender (easily pierced with a fork).

3) In a food processor, puree 2/3 of the cauliflower mixture with the mustard, cornstarch, egg, and lemon juice. Transfer to a large bowl. Chop the remaining cauliflower into small pieces and add to the processed mixture. Stir in parsley, pepper, 1/2 tsp. salt, and 1/2 cup bread crumbs. Shape into 6 patties.

4) Combine the remaining 1/2 cup bread crumbs, 1/2 tsp. salt, and Parmesan on a plate. Dredge the patties in the crumb mixture until they are fully coated on both sides. Place on prepared baking sheet and bake for 20 - 25 minutes, flipping halfway through, until burgers are nicely browned.

5) Serve on top of a bed of lettuce or spinach, topped with sauteed onions and bell peppers, and diced avocado.

Mexican Lasagna

I think it's humanly impossible to leave your parents' house without food. Sometimes I feel like my mom is literally throwing it at me as I walk out the door.

"Wait! Take one more slice of pie!"

"There's so much garlic bread! We'll never finish it alone."

"Let me package up some Greek salad for you. You did like it, didn't you? THEN TAKE SOME!"

And while I once thought it was just one of my mom's idiosyncrasies, I've found that Adam's mom is in on this game, too. So much so that his parents actually purchased a cooler for us to haul food in when we come to visit (including homemade eggnog during the holidays).

These people mean business.

And let's be clear about something: I'm not even close to complaining about it. I love it. I look forward to it. And I take full advantage of it :)

This week I benefited from the Parent-Child-Food-Gifting Phenomenon in the form of Mexican Lasagna. This deliciously loaded casserole is exactly what you might expect:

• Tortilla shells in place of noodles.
• Salsa instead of tomato sauce.
• Beans n' veggies substitute for meat.
• Cheddar replaces Mozzarella.

My mom sent me home with a hefty Tupperware-full after Sunday's family lunch, and we'll be enjoying it for at least two dinners this week.

So, although Adam and I clearly aren't starving (um, chocolate- peanut butter cupcakes anyone?), I'm more than happy to let our parents keep pretending we are.

Mexican Lasagna

(From the Hungry Spoon Mama...who credits this recipe with Diane T. of our local newspaper)

For all my vegan buddies out there, you can easily vegan-ize this hearty casserole by substituting the cheese with Garlicky White Bean Dip. Another tasty alteration would be to replace the burrito-size tortilla shells with crumbled tortilla chips.

Ingredients:

• 2 tsp. canola oil
• 2 large onions, diced
• 2 bell peppers, diced
• 3 cloves garlic, minced
• 1 tsp. dried oregano
• 1 tsp. cumin
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz.) black beans, rinsed and drained
• 1 can (15 oz.) kidney beans, rinsed and drained
• 1 can (15 oz.) refried beans
• 6 burrito-size tortilla shells
• about 2 cups shredded sharp Cheddar cheese
• fresh cilantro and salsa

Directions:

1) Heat a large skillet over medium high heat; add oil and saute onions, bell peppers, garlic, oregano, and cumin for about 3 minutes. Add tomatoes and simmer for 10 minutes. Set aside.

2) Divide the tomato mixture evenly between 3 bowls. Add a can of beans to each bowl and mix well. In the bottom of a 13 x 9 inch pan, spread one of of the bean mixtures. Top with 2 tortillas and 1/3 of the cheese. Add another bowl of bean mixture on top, 2 tortilla shells, and another 1/3 of the cheese. Complete layers with remaining beans, tortillas and cheese.

3) Cover with foil and bake at 375 for 30 - 35 minutes, or until heated through and cheese is melted.

It's a Bird! It's a Plane! It's Chickpea Critters!

If a non-fried, vegetarian mock-up of "fried chicken" exists, I swear that I've found it.

This recipe is edible proof that there truly is a non-meat counterpart to those Texas Roadhouse fried chicken critters.

And the vege-head version is so much better. Promise.

After spending a few fabulous days with Adam's family in Buffalo, NY, my stomach was ready for some down-home vegan cooking when we returned. I was lucky enough to score Veganomicon (otherwise known as "the greatest cookbook in the universe") as an early birthday present from Adam's parents.

It goes without saying that I spent the better part of our 6 hour drive home drooling over the 256 cookbook pages and feverishly stuffing the volume with toilet paper "bookmarks" for all the recipes I want to try ASAP.

Among my must-try recipes were "Chickpea Cutlets" (which I now refer to as "Chickpea Critter Patties," given their semblance to those baskets of Texas Roadhouse fried meatiness). We had all of the ingredients on hand (yay for simplicity!), and they were super-fast to make (prep to fork-in-mouth time was under 30 minutes).

We topped our Chickpea Critters with a basic caramelized onion "gravy," and served cucumber salad on the side. With six years and counting of vegetarianism under my belt, I say with great confidence that this dish easily made its way onto my Top 10 Vege-Head Dinners...of all-time.

And for those of you who inquired about our trip, I must say that not only was the fellowship and family-time sensational, but the food was mighty good as well. I found plenty of vegetarian eats, and there was no shortage of of sweet endings either...I have no shame in admitting that I ate exactly 2 - 1/2 pieces of wedding cake. You only live once, right?

Now go make yourself some Chickpea Critter Patties. You can thank me later :)

Chickpea Critter Patties

(recipe adapted from Veganomicon: The Ultimate Vegan Cookbook)

This recipe must have been designed to convert swear-by-meat carnivores into vegans. The use of savory and thyme really brings out those traditional flavors historically associate with meat. Only this time, it's chickpeas, baby!

Ingredients:

• 1 cup canned chickpeas, rinsed and drained
• 1 - 2 TBSP olive oil
• 1/2 cup vital wheat gluten
• 1/2 cup panko bread crumbs
• 1/4 cup water
• 2 TBSP soy sauce
• 3 large cloves of garlic, minced
• 1/2 tsp. dried thyme
• 1/2 tsp. paprika
• 1/4 tsp. savory seasoning
• sprinkling of freshly ground black pepper
• Olive oil
• Caramelized onion topping (recipe below)

Directions:

1) In a large bowl, thoroughly mash the chickpeas with the olive oil until no whole chickpeas remain. Add the remaining ingredients and mix with your hands for a few minutes, until the strings of gluten start to appear (sounds yummy, doesn't it?!)

2) Divide the dough into four pieces. Flatten each piece and shape into rectangles.

3) Heat a little olive oil in a large skillet over medium heat. Place your Chickpea Critters on the skillet and cook for approximately 4 - 5 minutes until lightly browned on the bottom; flip and cook for 4 - 5 minutes on the opposite side, until lightly browned. Served with caramelized onion topping. And swear that you'll never go back to eating meat again.

Caramelized Onion Topping Ingredients:

• 2 large onions, sliced
• a dash of olive oil
• a dash of red wine vinegar (about 1 TBSP)
• a drizzle of Dijon mustard (about 1 tsp.)
• a quick drizzle of pure maple syrup

Directions:

Heat olive oil in a large skillet over medium heat. Add onion slices and cook slowly until lightly browned and softened, about 9 - 10 minutes. Add remaining ingredients and stir until combined. Serve on top of Chickpea Critter Patties.

Warm Up

I could not warm up at work today.

Does anyone else ever suffer from the "I work in the Arctic" syndrome?

I sat on my hands. I held them under my armpits. I wrapped my jacket around my shoulders. Yes, my shoulders. I've officially convinced myself that I'm a senior citizen trapped in a 26 year old body.

One of the student workers in my office asked why my lips were blue.

Needless to say I day-dreamed all afternoon about the warm-fest I would create for myself when I arrived home. I'm currently wearing five shirts.

In addition to wearing five shirts, the other cure for the Arctic Syndrome is a warm bowl of soup. Ah, yes. Just what I needed to warm my bones and eliminate that case of the shivers.

Adam created an interesting Peanut Tempeh Soup this evening from Bryant Terry's Vegan Soul Kitchen cookbook. While the recipe was delicious and super-filling, it tasted strikingly similar to the Moosewood's West African-Peanut Stew. This isn't a bad thing of course (we love the Peanut Stew), but I suppose tonight's soup just lacked the innovative and "exciting" piece we always seek in a recipe.

Nonetheless, if you love tempeh and you love peanut butter, you will certainly love this stew. (Bonus: it's chock full o' fiber and protein--the true love-bugs of a vegetarian diet, yes?). We served ours with homemade garlic bread.

Tomorrow, I'll take a stylish sweater to cover myself, and hopefully avoid the whole senior-citizen-in-my-20s situation. It's getting embarrassing.

Tempeh Peanut Stew

(recipe adapted from one in Bryant Terry's Vegan Soul Kitchen)

I absolutely love a warm, hearty, peanut stew. Something about the salty, nutty flavor combined with fresh veggies and spices just makes my tastebuds smile.

Ingredients:

• 1/2 lb. tempeh, sliced
• dash of olive oil
• 2 cups unsalted roasted peanuts
• 4 cups veggie stock, divided
• 1 large onion, diced
• 4 large carrots, sliced
• 1/2 cup natural crunchy peanut butter (salted)
• 1/3 cup tomato paste
• 2 cups diced tomatoes, drained
• 2 - 3 cups sliced cabbage (we took the easy way and used pre-sliced cole slaw mix cabbage)
• dash of lemon juice
• freshly sliced green onions, chopped peanuts, and parsley (garnish)

Directions:

1) Heat 1 to 2 TBSP olive oil in a large skillet. Add tempeh slices and cook on one side until golden brown on the bottom. Flip each slice and cook until lightly browned on the other side (about 3 - 4 minutes each side). Remove from pan and chop tempeh into cubes. Set aside.

2) Preheat oven to 350 degrees. In a blender, combine the peanuts, 3 cups stock, and a dash of salt and pepper to taste. Pour into a bowl and add 1 cup water; stir. Pour half of sauce into a baking dish that will hold tempeh cubes in a tight single layer. Place tempeh in the baking dish and pour remaining sauce on top. Cover tightly with foil and bake for 40 minutes.

3) While the tempeh is cooking, warm a little oil in a large pot over medium heat. Add onion and a dash of salt, reduce heat and cook until onions are lightly browned (about 5- 7 minutes). Add carrots and cook for an additional 5 minutes. Add peanut butter, tomato paste, and 1 cup of veggie stock. Add tomatoes and cook until heated through.

4) When tempeh is done cooking, add to the sauce, raise the heat and bring to a boil. Reduce heat to low and simmer, uncovered, until stew has thickened to the desired consistency. Stir in cabbage, season with salt and pepper, and garnish each bowl with parsley, green onions, and chopped peanuts.