Category Archives: Vegan Omnivore

Curried Veggies Slow Cooker Style!

Howdy there folks! I know it’s been a while since I posted anything of any substance other than photos of my sweet babe, Harriet. I’ve been spending as much quality time with that little lady as possible and blogging took a back seat for the last month or two. Needless to say I dearly missed posting here and can’t wait to get back in the swing of things!

I’m starting today with a post on the fabulous curry I made in the crock pot yesterday. The crock pot had been a real savior since Harry came! I can do a few quick preparations whenever Harry is napping during the day and it will be ready to eat at dinner time!
One thing I love about this recipe is how vibrant the colors are! Even though it cooked for a good four hours, it is still brightly colored and tasty looking. I hate it when good looks like brown mush. My theory is, the more varied color on your meal the more you will take away from it. Not just vitamins and nutrients, but happiness as well! I mean, come on, who wants to eat a plate full of brown mush? Just looking at this plate makes me happy!

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Curried Veggies
with simple mixed whole grains

1/2 onion-diced
3 cloves garlic-diced
2 tbs butter
1/2 c yellow curry paste
1 1/2 c veggie broth
2 potatoes-cubed
4 med carrots-cubed
1 can chick peas
1 package tempeh-cubed
1 can coconut milk
1/4 tsp cinnamon
1 tbs Sriracha
1/4 tsp ground mustard
1 bag frozen peas

Melt butter in fry pan and add onion and garlic. Cook on medium heat until onion is transparent then add the curry pasted and broth. Heat through until paste is dissolved.

Meanwhile chop veggies and tempeh to like sizes. Approximately 1/2inch cubed. You may need to slice the carrots into thick pieces depending on their diameter.

Add everything except the coconut milk and peas to the crock pot on high. Set the crock pot for 4 hours and sit back and wait.

About a half hour before the time is up add the coconut milk and half the frozen peas. The sauce will thicken and the peas with warm up – be sure not to over cook the peas!

I made a combination of whole grains to go with my curry. I used 1/2 cup long grain brown rice, 1/2 cup wild rice and 1/2 cup wheat berries. I just simmered it on 3 cups water and a dash of sea salt for about 50 minutes or until the wild rice had opened up and the wheat berries were softened yet still chewy. If the wild rice has not yet bloomed, go ahead and add a 1/2 cup more water at a time until it is cooked entirely. Serve the curry over the rice. I like to eat it with a simple mint chutney and more Sriracha sauce. Yum!

-Graceface

The Vegan Omnivore – Corn Salsa & Lamb Sausage Tacos

I’m LOVING fresh corn on the cob right now and was super excited when last weeks CSA box included 4 ears! I promptly concocted a quick corn salsa recipe without really knowing what I would do with it in the end. But, looking through my fridge I found two Lamb Sausages, a carton of greek yogurt and some corn tortillas. PERFECTO! Corn Salsa & Lamb Sausage Tacos were born! The sweet corn and tart lamb sausage were a PERFECT combination – I added the yogurt to add a bit of creamy texture to the dish. This recipe is clearly not vegan but easily could be if one used vegan sausages and sour cream in place of the lamb sausages and yogurt. I prefer the Apple Sage Field Roast Sausages – they’re my fave vegan sausage! I did not have these on hand however, and tend to use what is in my fridge and pantry whenever possible instead of running to the store for just one or two items.

CORN SALSA

2 ears corn – blanched & kernels removed from cob

4 fresh basil leaves – shredded

1 heirloom tomato – diced

salt and pepper to taste

1 tsp lemon zest (1/2 lemon)

squeeze of 1/2 lemon

2 tbs Parmesan cheese – grated (optional)

Blanche ears of corn in a large pot of boiling water just until they turn bright yellow. Using a knife cut down against the corn to remove the kernals from the cob. Place in a mixing bowl and add the rest of the ingredients and combine. Salt and pepper to taste. Sprinkle Parmesan cheese on top as a garnish if desired. SIMPLE!

This was the perfect fresh summery lunch – exactly what I was looking for! I can’t wait to make this simple dish again with the corn that is coming in tomorrow’s CSA box. I just browned the sausages as the pot of water was coming to a boil and browned the tortillas on my gas stove top (if you do this – be sure to keep an eye on them – they burn easily). The tacos basically built themselves from there!

The corn salsa would also be perfect as a side dish at a summer BBQ,  mixed into farfalle pasta with the yogurt to make a simple pasta salad, used as an ingredient in a falafel pita sandwich and more! There are so many ways to use this simple dish – and I was able to prepare it in very little time – 15 minutes tops!

Enjoy it!

-Graceface

The Vegan Omnivore – Chocolate Peanut Butter Whoopie Pies

MILK AND WHOOPIES!

I’m drooling just looking at the photos and wishing I had some more of these puppies left – but they are loooong gone. They were surprisingly easy to make and I definitely recommend trying them out, it’ll be so worth it I promise!

I used the recipe from Martha Stewart for Peanut Butter Whoopie Pies, with just slight alterations such as butter in place of shortening and the exclusion of vanilla extract. Oh, and I used at least two to three times more Buttercream Frosting in the centers that the scant Tbs the recipe calls for. I’ve used Martha’s Peanut Butter Buttercream Frosting recipe a bunch though and it is EXCEPTIONAL!

Sorry about the photo heavy post, I am basically madly in love with these cookies! Oops, I mean whoopies!

-Graceface

The Vegan Omnivore – Sweetie Pie and Savory Tart

SWEETIE PIE!

Man, who doesn’t like pie? It’s a good thing my Prego Cravings include fruit, because it’s stone fruit season and I LOVE me some plums and apricots and peaches – and they make GREAT PIE! My CSA box from last week included apricots and so I decided I would use them (and some remaining blueberries and fresh figs from my fridge) in some galette style mini pies. I got the pie crust recipe from Crumpets and Cakes and adapted the recipe a bit from her Spiced Plum Mini Galettes – mine aren’t so mini and there is no spice and I used apricots and figs…but the crust is the same!

Also, I will be joining Sukaina from Sips and Spoonfuls in this month’s Monthly Mingle! Stone Fruits are the theme for the month so I jumped at the opportunity!  I’m super excited to participate and I can’t wait to see all the other stone fruit recipes the other bloggers come up with!

SAVORY TART!

The tart I made is a standard recipe that I loooove to make. I roast the beets in foil in the oven and caramelize some onions. Normally I would spread a cream cheese and ricotta mixture on the crust as the filling but this time I was inspired by Crumpets and Cakes again! I used her Beet Tart recipe for the crust and the filling – though I left the goat cheese out of the filling and instead crumbled it on the top. The Pie and Tart crusts she uses are phenomenal! I’m not sure I’ll ever use another crust again!

I marinated the roasted beets over night with balsamic vinegar, olive oil, chopped fresh parsley and salt and drizzled the remaining marinade onto the top of the tart after it came out of the oven.  I followed the Crumpets and Cakes recipe pretty closely as far as baking time and such but added the caramelized onions as a topping as well as goat cheese and a sprinkle of shredded parmesan toward the end of baking. Ricotta, goat cheese and parmesan – yum!

Both of these recipes were PERFECT for our little Sunday picnic with a simple side salad and some fresh roasted veggies and a mango salsa style salad.  But I couldn’t eat another piece of that tart for a while! I’ll have to think of something new to make with the rest of the beets I have – Borscht anyone?

-Graceface

My Weekly CSA Box – Weekly Menu Ideas

I’ve been trying to decide what the best way to feature my CSA box on the blog would be and I think its come to me. Instead of attempting to do some convoluted and involved post, I am simply going to post a couple photos of the box and what came in it. Then I will discuss some menu ideas I have for using the box’s contents along with some random weekly posts with recipes and photos of what actually ended up being prepared.

I believe in Farm Shares and buying food locally – the challenge is in not choosing your own veggies and having to concoct recipes and meals based around what is handed to you. There are a lot of options out there offering ideas, but I would like to help create a place for documenting exactly what I do with the box and how I use its contents with minimal waste. Especially when it comes to those random and foreign ingredients like Parsnips and Kohlrabi. How do I handle using fruits and veggies that I am not familiar with? You’ll find out here and I’m super excited to share with you!

Last weeks box yielded many meals (with even more to come):

Apricot Pie/Galette

Lemon Dilled & Grilled Summer Squash & Onions

Green Salad with Poppy Seed Dressing

Roasted Beet and Goat Cheese Tart

Carrot Pasta

…and I still have to use the last of the beets, carrots, broccoli, tomatoes and pluots before my next delivery on Thursday! I think this week I will make a big batch of Borscht with the leftover beets, tomatoes and carrots from last week’s box and tonight will be roasted broccoli with goat cheese and pasta and I’ll probably cut up the last of the pluots to eat with greek yogurt and honey for breakfast – they are JUST ripe enough!

So welcome to my new feature! Thursday I will post the first photos from my CSA box and the beginning of my weekly menu ideas. Until then!

-Graceface

Photo from Farm Fresh To You – My local CSA box provider