Chip's lunch: June 6, 2011

Over the weekend I grilled up some sausages from the Grain Meat Co. We love their Italian sausages: they're fairly authentic and nice and spicy, with plenty of salt. With some sauteed peppers and onions on a whole wheat roll, it's a nice complete meal that tastes like something you'd get at a ballpark or a backyard barbecue.



Grain Meat Co. Italian sausage with sauteed onions and organic bell pepper, steamed broccoli, raw almonds, dried cherries, locally produced pesto with homemade whole wheat herb focaccia, and an organic Gala apple.

Chip's lunch: April 25, 2011

For some reason this weekend, I decided I needed key lime pie. I decided to make one, and this recipe looked delicious, and, more importantly, easy. I (not surprisingly) couldn't find key limes in Ohio, so I used regular ones: five of them (much more than the recipe called for). It tasted fantastic, and was so easy! Next time, I will try the homemade crust too.



Sandwich on organic whole wheat bread with spicy red pepper hummus, organic redleaf lettuce, organic spinach, organic red bell pepper, red onion, and organic portobellos, banana, Veggie booty, homemade vegan key lime pie, and an organic Fuji apple.

Chip's lunch: April 13, 2011

One thing that Chip has been a fan of for many years is a good breakfast sandwich. When he worked at a bike shop as a teenager, he would stop at Dunkin Donuts every morning, and they'd have his breakfast ready for him: a large coffee with cream and sugar, and a bagel with sausage, egg, and cheese. He ate this pretty much every day, along with plenty of Ho Hos, pizza, and frozen chicken nuggets. When we were bike messengers, we would stop at Song's Deli in Baltimore, this tiny little hole in the wall on the ground floor of 10 S Charles Street. We would get bagels with egg and cheese, and Mrs. Song mixed the eggs in a bowl and microwaved them to cook them. So...taking a cue from Mrs. Song, I made this bagel sandwich with two big pastured eggs, and a big handful of chopped veggies. Two minutes in the microwave, and lunch was quick, easy, and healthy.

Here it is all scrambled up:



And as lunch:



Whole wheat bagel with pastured local eggs, organic spinach, red onion, organic tomato, and organic red bell pepper, organic Fuji apple, organic raw cashews, dried cherries, and Annie's whole wheat pretzels.

Chip's lunch: April 7, 2011

The weather was beautiful here yesterday evening, so we grilled up some tofu and ate on the deck. I used the same Cajun spices as last time, and it was delicious as usual. Also, I just read in this article that roasted red pepper hummus is a great snack, and I'm glad Chip likes it so much. We get the hummus and pita chips at Costco and Chip goes right through them!



Sandwich on local 10-grain bread with grilled organic tofu with Cajun spices, organic redleaf lettuce, organic red chard, red onion, and Campari tomato, pita chips, spicy red pepper hummus, organic salted sunflower seeds, organic dark chocolate chips, dried cranberries, banana, and an organic Fuji apple.

Chip's lunch: April 4, 2011

I haven't been doing much cooking lately, but this weekend I got a bee in my bonnet to make pierogies. My dad's family is Slovak, and I grew up eating my Nan's amazing pierogies, halupki, pagachi, haluska, nut roll, poppy seed roll, and sauerkraut soup. OK, maybe I didn't eat the sauerkraut soup, but the rest was always amazing. I decided I could make pierogies...I mean, why not? I found a vegan recipe and ten hours later...pierogies! These things took forever to make, and the whole time, Chip and I were like, "how did this become a thing that people made, when it takes so damn long?" But the results were worth it. I added some chopped chard for some vitamins and such, as well as a touch of garlic, plus some cheese in Chip's pierogies. Chip was impressed, and has been enjoying them a lot.

The onions also make it amazing. These onions turned out great. My family also serves pierogies with onion, but it's more like melted butter with some onion in it. Butter is a condiment to Slovaks. And it's in everything, from soup to dinner to dessert. So this was like a taste of my Slovak roots, minus much of the fat, but still with plenty of flavor.



Homemade harira, organic applesauce, raw cashews, Kashi oatmeal cookies with dark chocolate, caramelized onions, and whole wheat pierogies with organic potato, Tillamook Cheddar, and organic red chard.

Chip's lunch: March 15, 2011

Um, does this look familiar? I realized after I'd packed it that it was basically the same lunch Chip got less than a week before, with slightly different ingredients in the rollups. He didn't notice, so I didn't say anything either. Once again, the rollups were a great way to use a few things up before Chip's departure for Italy.



Organic Fuji apple, banana, organic dark chocolate chips, raw almonds, dried cranberries, homemade vegan carrot spice muffins, and whole wheat rollups with organic avocado, local alfalfa sprouts, Campari tomato, organic red onion, and organic spinach.

Chip's lunch: March 8, 2011

Who doesn't love quesadillas? We had some red onion and green pepper on hand (which we don't usually have; usually I use a whole onion or whole bell pepper when I have one), so I made them into a quesadilla. Some local pepper jack cheese added some spice, and black beans added lean protein. Topped off with some Newman's Own salsa..yum!



Quesadilla on whole grain tortilla with local pepper jack cheese, reduced fat Colby cheese, organic black beans, organic green bell pepper, red onion, Campari tomato, and organic corn, banana, organic flame raisins, homemade vegan tapioca pudding, and salsa.

Chip's lunch: March 7, 2011

Chip and I were looking through some photos this weekend of his last business trip to Spain. He went out to dinner with some co-workers (including native Spaniards) and had a gigantic paella. The pictures looked so neat, and since I love saffron, I decided I could make paella. Why not, right?

It didn't turn out at all how I expected it to look (bright yellow and fluffy), but it did taste great. The recipe called for short grain white rice, but I decided that short grain brown rice would be OK (I bought sweet brown rice without having any idea what it was). Sweet brown rice is kinda sticky and is what is used for brown rice sushi. Of course, I learned this after I made the purchase. I need a smart phone so I can look these things up when I'm at the store.

So anyway, I used this recipe as a guide, and added and subtracted things based on what was in the fridge. I added mushrooms and corn, and left out peas and artichokes. It smelled awesome, and with the addition of some extra paprika and garlic, plus some chipotle powder, it tasted close to perfect.

In reading about sweet brown rice, I discovered that it is commonly used in rice pudding. I love pudding so much. I wish vegetables tasted like pudding; I would eat a lot more of them. I asked Chip if he likes rice pudding and he made a face. Then he offered that he does like tapioca pudding. I feel like if you're going to dislike a pudding, it should be the one with the texture and appearance of frog eggs, but whatever. So I looked up a recipe for vegan tapioca pudding and whipped it up really quickly. It tastes much better than I expected (though a bit too sweet), and Chip might even like it more than I do!



Homemade paella with organic brown rice, organic corn, organic red bell pepper, organic crimini mushrooms, onion, and organic spinach, homemade vegan tapioca pudding, raw almonds, banana, and an organic Pinova apple.

Chip's lunch: March 3, 2011

This Monday, I saw one of those websites that does a weekly list of 7 recipe ideas; one of the ideas was poblano chicken. Most of the ingredients were not vegetarian, so I started doing some googling. I decided to try to recreate the chipotle cream rotini from Betty's, since it's one of Chip's favorite things. I found this site that told me how to make my own vegan heavy cream, and I kind of just winged the rest. It went something like this...

Sauce ingredients:
1 block of silken tofu, firm or extra firm
4+ cups of vegan milk
1 7-oz. can of chipotle peppers in adobo
2 tablespoons flour
4 tablespoons margarine
2 cloves pressed garlic
salt and pepper to taste

In a blender or food processor, puree the peppers in one cup of milk. In a pot over medium heat, melt the margarine; add the flour and cook 2 minutes or until lightly browned. Add the garlic and cook 2 more minutes. Slowly whisk in the chipotle/milk mixture. While this is warming, puree the remaining milk with the tofu until very smooth. Whisk this into the pot and warm, stirring constantly, until slightly thickened. Add salt and pepper to taste.

I mixed this with whole wheat penne (it was 5 cups dry) and lots of veggies. It was so good! Very creamy, and indistinguishable from a dairy version. Much lower fat too!

Also, today we said goodbye to a foster dog whom we've had for almost three weeks. On a whim, I offered to temporarily foster a blind senior cocker spaniel for a friend's rescue group. I am not a little dog person, and I'd never had a blind dog, and was starting to regret my offer until Fudge arrived. I was instantly smitten, and he was such a happy, wonderful addition to our household for the time he was here. He is such a sweet boy, and he really took everything in stride. Within 48 hours he knew the layout of our house, including the stairs, the couch, and the water bowls. He leaped onto furniture and leaped off, which amazed me, since he had no idea where the floor was. We both agreed that if we weren't planning an international move, we would've kept him (moving our own 4 pets is enough). I cried a lot when I dropped him off for transport today, but I know his forever family will love him so much. Safe travels, sweet Fudge.

Here's Fudge with Cal. He took his cues from Cal, and followed him everywhere.



Here he is today, thinking he was looking right at me:



And lunch:



Salad with organic redleaf lettuce, organic spinach, organic carrot, Campari tomato, and local alfalfa sprouts, organic applesauce, organic flame raisins, banana, and homemade chipotle cream penne with tofu and vegetables (organic corn, organic mushrooms, organic green bell pepper, and red onion).

Chip's lunch: February 15, 2011

Chip really enjoyed his last crackers and cheese lunch. He was able to kind of snack on it all day, and the non-finger foods that were in it didn't actually get eaten because he was too busy to take a few minutes to heat them up and eat them with utensils. That sounds ridiculous when I write it out...but he is a really busy guy! I think he could eat all of this lunch with his hands, except the tofu. Yes, we eat green beans and asparagus spears with our hands...totally normal, right?



Kashi whole grain crackers, local pepper jack cheese, local Colby cheese, banana, dried cherries, organic dark chocolate chips, dried cranberries, tofu scramble, and steamed green beans and asparagus.

Chip's lunch: February 14, 2011

Happy Valentine's Day! I forgot it was VD until I woke up in the morning. When Chip and I started dating, I was working in a restaurant, and Valentine's Day was one of three "all hands on deck" holidays (along with Fathers' Day and Mothers' Day). Being apart, coupled with my disdain for people who make a big deal of Valentine's Day (thus requiring me to work) meant that Valentine's Day just wasn't a big deal, and it never really has been. So, no hearts or flowers here, just a new recipe we tried out.



Tofu scramble with Twin Oaks organic tofu (our co-op just got it in stock!), organic tempeh, organic crimini mushrooms, organic onion, and organic red bell pepper, banana, dried cranberries, 1/2 of a PB&J on organic whole wheat bread with natural peanut butter, and an organic Cameo apple.

Chip's lunch: January 26, 2011

The other soup I made while Chip was away is this Tomato Saffron soup, from the cookbook Clean Start by Terry Walters. Chip's uncle gave this book to us for Christmas. I was skeptical, because I assumed it wouldn't be vegetarian-friendly. It has tons of vegetarian and vegan recipes, however, and is divided into four sections: one for each season. This is my kind of cookbook! This is the first recipe I have tried from this book, but considering how delicious it was, I am sure it won't be the last!

Tomato Saffron Soup
1 large yellow onion, chopped
5 garlic cloves, peeled and minced
2 tablespoons extra virgin olive oil
3 stalks celery
1/2 fennel bulb (I skipped it)
2 tablespoons mirin
Pinch of saffron threads, crumbled, or 1/8 tsp saffron powder
6 cups chopped tomatoes (fresh or canned)
1 bay leaf
2 tablespoons chopped fresh basil (I used dry)
2 tablespoons chopped fresh parsley (I used dry)
1 teaspoon maple syrup
2 cups vegetable stock
Sea salt and freshly ground black pepper
Zest of 1 orange (I skipped it)

In soup pot or Dutch oven over medium heat, saute onion and garlic in olive oil 3 minutes or until soft. Chop celery and fennel into 1/4 inch pieces and add to pot. Continue sauteing 4 minutes or until vegetables are soft. Add mirin and saffron and stir. Add tomatoes, bay leaf, basil, parsley, maple syrup, and vegetable stock. Stir to combine and simmer covered for 20 minutes. Remove from heat and puree with blender. Season to taste with salt and pepper. Top each serving with a pinch of orange zest and serve.



Sandwich on organic whole wheat bread with avocado, Campari tomato, organic redleaf lettuce, and organic onion, whole wheat graham crackers with natural peanut butter, pecans, dried Montmorency cherries, banana, and homemade tomato saffron soup.

Chip's lunch: January 25, 2011

While I was home in Maryland, I grabbed lunch with a friend at an awesome vegan restaurant, Great Sage. Afterward, we walked over to Roots for a little bit of shopping. I picked up some Twin Oaks tofu upon a very enthusiastic recommendation from my friend. She was right: it's great! It's organic, non-GMO, very firm (hardly any water to press out), and made by a co-op in Virginia (so it's local to the grocery store where I bought it). I love this stuff and wish it were available here in Ohio. I used it in yesterday's soup, and in this fried rice.

The potatoes are left over from the previous night's dinner. I made breakfast for dinner and made up these "country potatoes." Just organic potato, chopped organic onion, a few spices, and some margarine in a saute pan. Yum!



Organic Honeycrisp apple, homemade country potatoes, organic Sultana golden raisins, banana, and homemade fried rice with broccoli and organic tofu.

Chip's lunch: December 23, 2010

Have you tried Field Roast grain meats yet? We like their deli sliced Field Roast, which can be used like lunch meat. We decided to try the Italian sausage, and YUM! It was spicy and salty, with great texture. We grilled it and ate it on whole wheat rolls with sauteed bell pepper and onions. It was definitely a hit, and I'm sure we'll be having it again.



Organic Honeycrisp apple, homemade vegan chili, organic Sultana golden raisins, banana, and Field Roast Italian sausage with organic bell pepper and organic red onion.

Chip's lunch: December 22, 2010

As a vegetarian, I admit that there are some things that I miss, and some things I miss out on. One of my favorite foods, and something I used to grab on the way into work, was a Chik-Fil-A sandwich. Buttery, sweet, juicy...yum. I still miss those things, both the taste and the convenience. I also miss the days of just going out to restaurants, without first poring over the menu to figure out if I'd be able to eat there. I hate being the high maintenance person, always asking the server too many questions. "Is this made with chicken broth?" "Is anything here vegetarian?" "Are you KIDDING me? THAT has meat in it?!" "So what exactly CAN I eat?"

So I am always excited to try something that tastes like something from my omnivorous days. I am also always excited to try something that I wouldn't have tried if I weren't vegetarian. This soup fits both categories for sure. It's creamy and hearty, like clam chowder, but it's vegan and has beans and poppy seeds in it, two things that would never have flown with me back in the day. It's great for a cold day, and is packed with protein, veggies, and fiber. Yum!



Organic Honeycrisp apple, whole wheat rollup with local hummus, organic cherry tomatoes, organic collard greens, organic mushrooms, and organic red onion, organic Sultana golden raisins, homemade banana bread, and vegan vegetable chowder.

Chip's lunch: October 1, 2010

OK, I'm not gonna lie...sometimes, when I buy things and don't like them, they end up in Chip's lunch. Exhibit A: this bagel. It was kind of sweet, even though it's supposed to be just whole grain. I don't do sweet bagels. Chip doesn't care though...even though he can be picky, I often feel like I can just throw anything into his lunch. He loves eggs, and loves breakfast sandwiches even more. This lunch was a huge hit!



Whole grain bagel with pastured eggs, organic mushrooms, CSA kale, and peppers from my friend Lori's garden, local early Jonagold apple from the farmers' market, organic Sultana golden raisins, organic dark chocolate chips, organic dried cranberries, and grilled veggies (zucchini from our garden, purple bell pepper from our garden, CSA green bell pepper, red onion, and organic mushrooms).

Chip's lunch: September 27, 2010

We had some friends over for dinner on Sunday evening and decided to do the tofu sandwiches again. Fortunately, these friends are pretty adventurous (or easygoing) and were happy to eat our "hippie food," as my brother calls it. Laura brought over some triple chocolate cranberry oatmeal cookies for dessert and they were amazing! Chip loved them and these were the only ones left after our friends went home.



Half sandwich on organic whole wheat bread with grilled organic tofu (with Cajun spices), CSA kale, organic redleaf lettuce, and Roma tomatoes from our garden, triple chocolate cranberry oatmeal cookies, raw almonds, raw organic cashews, banana, and grilled veggies (zucchini from our garden, purple bell pepper from our garden, CSA green bell pepper, red onion, and organic mushrooms).

Chip's lunch: September 24, 2010

Chip and I got a Fudha for Basil, a new Thai restaurant in town. My parents took me in May when they were here visiting, and the experience was unfortunate. We decided to give it a second chance, and while the food was great, the service was still a mess. But...at least we've got delicious leftovers!



CSA Golden Delicious Apple, homemade vegan pumpkin bread, organic Sultana golden raisins, organic macadamias, banana, and leftover tofu and rice with vegetables in brown sauce.

Chip's lunch: September 14, 2010

Knowing I had some CSA potatoes to use up, as well as that expensive saffron sitting in the spice rack, I decided to invent a recipe for saffron mashed potatoes. Aldo's in Baltimore is one of our favorite restaurants, and their lobster saffron mashed potatoes used to be one of my favorite foods. I tried to replicate that, and it turned out really well. Making the potatoes was the easy part (although I had literally never made mashed potatoes in my life). Trying to figure out a vegetarian protein that would pair well with them was tougher.

I settled on BBQ tempeh (very loosely based on this recipe). I sauteed up a bunch of veggies, then added sliced tempeh, water, OJ, and barbecue sauce. Chip really liked it! Both parts of our dinner were a change for us, and I appreciate that Chip is always up for something different (different as in something we have infrequently, but not different as in pineapple, yogurt, or blueberries...ha!).



Barbecued organic tempeh with CSA white satin carrot, CSA orange bell pepper, CSA chili peppers, onion, and Roma tomatoes from our garden, saffron mashed potatoes with organic soy milk and CSA potatoes, organic dried cranberries, organic Thompson raisins, homemade vegan pumpkin bread, and local green beans from the farmers' market.

Chip's lunch: August 30, 2010

Wow...another Monday. This weekend flew by! It was full of greyhounds, time outdoors, cooking (made marinara sauce for the first and probably last time), time with friends, dog play dates, and housework.

We picked up our latest foster today: Rainier Runbonn. Bond is 10 years old, and his family decided that after having a baby last year, they don't have time for him anymore. Like most returned dogs, he's a bit worse for wear, but I'm sure we'll have him healthy and fit in no time. He's a very sweet boy and seems very happy, if a bit confused. He had an awesome time playing in our backyard with Cal and Darci and our friends' Lab, Moly. I hope someone can see past his age and adopt him, because he really deserves someone to care about him for the rest of his days.



Chip and I spent three solid hours making marinara sauce on Saturday. I chose to plant Romas because I knew we'd have a lot, and I knew they were good for canning and sauce. What I did not know was how much work is involved in making sauce. First we had to remove all the stems and score the bottoms of the tomatoes. Then we dropped the tomatoes in boiling water for 30 seconds. Then they went into ice water for five minutes. Then the skins came off. Then we removed the white flesh around where the stem had been. Then we had to slice them in half horizontally and scoop out the seeds. Then I diced tomatoes while Chip diced onions and carrots, pressed garlic, and picked basil from our garden. Finally, it all went into the pot...and was not nearly as much sauce as I'd expected. It turned out really delicious, but very much not worth all the time and effort.

47 tomatoes...3 hours...ugh...



And since lunch didn't get made til 11 tonight, I didn't even get a glamor shot with natural light. Boo!



CSA apple, banana, organic raw cashews, steamed organic broccoli with sea salt and black pepper, and organic whole wheat tri-color rotini with roasted organic portobellos and homemade marinara sauce (with CSA carrots, CSA onion, Roma tomatoes from our garden, and basil from our garden).