Millet Paella

While preparing for this recipe, I learned that millet is usually the last grain left in a bird feeder... real appetizing... but as I've said before, I love experimenting with new grains. I'm definitely glad we gave millet a try. It has a yummy, nutty flavor! If you cook with millet, it's really important to remember to toast the grains first. Otherwise, the millet becomes "gluey."

2 cups millet

2 tablespoons olive oil

1/4-1/2 teaspoon cumin

1 medium onion, diced

2 teaspoons minced garlic

1 red bell pepper, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

1 fennel bulb, diced

3 cups warm vegetable stock

salt and pepper to taste

1 15-ounce can kidney beans, rinsed and drained

1 can diced tomatoes, canned or fresh

3 cups spinach

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1. Put a soup pot over medium heat. Add the millet to the pot and toast until it begins to brown, about four or five minutes. When the millet begins to pop, remove from the pan and reserve.

2. Heat the olive oil in the pot and add the onion, garlic, peppers, and fennel. Saute for 3 minutes. Add the millet and mix well. Add the stock and reduce the heat to medium-low. Cook, covered, for 10-15 minutes.

3. Add the beans and tomatoes. Cover and cook 5 minutes longer, or until the millet is soft but not mushy. Stir in spinach before serving.

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recipe adapted from The Complete Vegan Cookbook

Vegan Chocolate Cupcakes

If you follow just cook already, you may have seen this cupcakes. If you don't follow just cook already, you should. It is an amazing resource for delicious recipes!

Last year, I made these cupcakes for a friend at work who does not eat egg. Now, they are my go-to cupcake recipe. I've made them for birthdays, dinner parties, and holidays and they always disappear in minutes!!

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond/vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
choice of frosting

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1. Preheat oven to 350 degrees and line a muffin pan with paper or foil liners.

2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are okay).

3. Pour into liners, filling 3/4 of the way. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Black Bean Buckwheat Soup

1 tablespoon olive oil

3/4 cup chopped onion

3/4 cup chopped red bell pepper

1 tablespoon minced garlic (3 cloves)

1/4 cup kasha or buckwheat groats

1 teaspoon chili powder

2 cups low-sodium vegetable broth

1 15-oz can black beans, rinsed and drained

1 cup grated carrots

1 cup corn kernels (fresh, frozen, or canned)

1 bay leaf

1/4 cup chopped cilantro

2 tablespoons lime juice

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1. Heat oil in saucepan over medium heat. Add onion and bell pepper; saute five minutes. 2. Add garlic, kasha, and chili powder and saute three minutes. 3. Stir in broth, beans, carrots, corn, bay leaf, and two cups of water. Season with salt and pepper. 4. Cover and bring to a boil. Reduce heat and simmer for 20 minutes or until kasha is tender. 5. Stir in cilantro (I left it out because I think it tastes like soap!) and lime juice.

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image and recipe from vegetarian times

Bruschetta

1 carton heirloom tomatoes, diced

fresh mozzerella cheese

1 french baguette

3 tablespoons olive oil

8 fresh basil leaves, chopped

1/4 teaspoon pepper, more to taste

1/2 teaspoon salt, more to taste

1 small garlic clove

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1. Set oven to broil. Slice half of the baguette into 8-10 pieces. Place bread onto a baking pan lined with aluminum foil. Drizzle each piece with a little bit of olive oil.

2. Mix tomatoes, olive oil, garlic, salt and pepper into a small mixing bowl and set aside.

3. Slive mozzerella in 1/4 inch pieces. They should be about the same size as the bread. Place cheese on top of bread. Sprinkle with a little salt and pepper.

4. Broil the bread and cheese in the oven for about 4-5 minutes, until cheese is just starting to melt. Add basil to tomato mixture and toss.

5. Remove bread pieces from oven and top with tomato and basil mixture. Place back into the oven for 2-3 minutes.

6. Remove and enjoy! I made these for dinner last night with a light salad. It was a perfect way to start a very busy week!!

Tostones

In December, I tried to make a traditional Venezuelan dish for my Spanish class. The meal consisted of arepas, black beans with fire-roasted tomatoes, rice, and plantains. I sauteed the plantains in olive oil.... let's just say, I should have done a little more research. My sweet Spanish teacher shared her traditional Cuban method of making twice-fried plantains; with her advice and a little help from youtube, my husband and I had delicious tostones this weekend!

2 plantains

2 cups vegetable oil

salt

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1. Peel plantains and slice into 1 inch pieces.

2. Heat vegetable oil in a medium skillet (oil should be about 325 degrees). Place plantains into skillet and cook for two minutes. Flip plantains and cook for another two minutes.

3. Remove from skillet and drain excess oil with paper towels. Using saran wrap and a flat object (i used the bottom of a bowl), flatten the plantains until they are about half of their original width.

4. Place plantains back into the skillet and fry for four minutes on each side.

5. Remove and cool.

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image from laylita.com

To-Go-Ware

I'm very happy about the new addition to my lunch.

Vegetarian Lasagna

Every once in a while, I give tofu another try. We have a love/hate relationship. Actually, I've only loved it once.... in a taco dish that I plan to share as soon as it's mastered. Until then, this tofu recipe does not disappoint!

26-oz jar natural pasta sauce

8-oz package lasagna noodles

16-oz package soft tofu, well drained and mashed with fork until smooth

5 cups fresh vegetables (broccoli, cauliflower, zucchini), sauteed

8-oz package shredded mozzarella cheese

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1. Cook lasagna noodles according to package directions. Drain.

2. Preheat oven to 350 degrees. Spread a thin layer or sauce over the bottom of a 13X9-inch glass or ceramic baking pan. Top with layer of lasagna noodles. Gently spread 1/3 of the mashed tofu over noodles, then top with 1/3 of the remaining sauce.

3. Sprinkle about 1/3 of the vegetables over the sauce, the top with 1/3 of the cheese. Repeat layering twice, beginning with noodles and ending with cheese. (Sprinkle with breadcrumbs and some parmesan, if you'd like!)

3. Cover with foil and back 35-40 minutes. Uncover and continue baking until cheese is golden, about 5 minutes.

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per serving (8): 206 calories, 14 grams protein, 8 grams fat, 2 grams fiber

recipe and image from vegetariantimes.com