Friday, November 26, 2010

The Case of Sloppy Joes

Vegetarian food is happy food. So is simple, diner-style food. Don't you think gloomy November is a great time to bring on the happy with veggie Sloppy Joes? Try this recipe for lunch. Invite non-vegetarians even. These fork and knife sandwiches are not much different from their "carnivorous" cousins.

Sloppy Joes

1 tsp olive oil
1/2 cup chopped onion
1/4 cup chopped green pepper
1 cup chopped brown mushrooms
1 pack Yves Italian Veggie Ground Round
8 oz tomato sauce
5-oz-can tomato paste
1 cup water
1 tbsp hot sauce
1 tbsp brown sugar
1 tbsp mustard
1 tsp minced garlic
1/4 tsp pepper
4 Italian rolls, split in half

Sauté the onion, green pepper and mushrooms in the olive oil for 3 min. Add the Italian veggie ground round, tomato sauce, tomato paste, water, hot sauce, brown sugar, mustard, garlic and pepper and simmer for 10 min., stirring often. Serve between halves of the Italian rolls. Serves 4.

Friday, November 19, 2010

The Case of Honey Mustard Vinaigrette

Just read that despite this electronic age of e-mails, e-books, and e-bills, our paper consumption has increased five times since the 1950s. Sucks, huh? Go e-recipes! 

Honey Mustard Vinaigrette

2 tbsps lemon juice
2 tbsps olive oil
4 tbsps honey
2 tbsps grainy mustard
salt
pepper

Whisk or shake together the lemon juice, olive oil, honey, mustard, and salt and pepper to taste. Makes 3/4 cup.

Saturday, November 6, 2010

The Case of Crunchy Coleslaw

There's this Black Currant Bay diner...more than one actually...with inelegant vinyl tablecloths, and (there's just no getting around it) chintzy knickknacks on the walls. Gruff waitresses call me and everyone else "Hon". Whiteboard special – Black Currant (Bay) Butter Tarts. Yup. But perhaps you won't be surprised when I tell you that this one particular diner – and I'm not naming names, because...well...to continue to live in peace here – is one of my favourite haunts. Hooray for funky local diners all over the world!

Crunchy Coleslaw

1/2 green cabbage, shredded
1 carrot, grated
1 pack ramen noodles, crumbled
3/4 cup sunflower seeds
3/4 cup peanuts
1 cup dried cranberries
1 cup Honey Mustard Vinaigrette (homemade recipe next post.)

Combine the cabbage, carrot, ramen noodles, sunflower seeds, peanuts and dried cranberries in a large bowl, toss with the Honey Mustard Vinaigrette. Divide this recipe if you need to, to make just the right amount to serve at once, so salad stays crunchy. Serves 6.

Monday, November 1, 2010

The Case of French Vanilla Toast

Have we talked breakfast yet? Well, we must. Most important meal of the day and all that. At the very least, food (preferably something sweet) is my reason for getting out of bed in the morning. Kinda kidding. Kinda not.

Here's a perfect example of Becki Green getting-out-of-bed motivation. And it's not just an indulgence. It has protein. The secret here is the 1/4 tsp vanilla. Which starts me wondering... Should I invent a Dutch Chocolate Toast? 

French Vanilla Toast

2 eggs
1/4 tsp vanilla
salt
2 slices whole-wheat bread
1 tsp butter
icing sugar
maple syrup

In a large bowl, whisk together the eggs, vanilla and salt to taste. Dip both sides of the bread in the egg mixture and let soak just a little. Fry in the butter until golden brown on both sides. Dust with icing sugar and serve with maple syrup. Serves 1.