Friday’s fabulous fish fare. 12/1/17

Does everyone cook as much as I do? Are you taking the easier route of dining out or ordering in? It seems like I cook an awfully lot. I did have lunch out once last week but that’s it. Daughter treats herself to lunch almost every day. I would like to find some nearby places where I could get a good vegan lunch. Maybe I will make that a New Year’s Resolution!

Ho-hum oatmeal glop for breakfast followed by the all-American lunch, soup and sandwich.  Probably not too many Americans are eating my soup and sandwich lunch though. I prepared smashed chickpeas with olive oil and lettuce for my pita pocket and had the remainder of the cauliflower soup with tofu croutons.

Cauliflower soup with tofu croutons and chickpea pita pocket

We found a fabulous-looking piece of cod at Safeway and decided upon roasted cod with chickpea purée, parsley sauce, and haricot vert for dinner. John roasted the fish until just done in the oven at 400F and I whizzed up the sauce and the chickpeas with olive oil, garlic, and lemon juice. I gave the beans a quick steam with some sliced garlic and finished with a pat of butter. This was pretty elegant for a Friday night.

4 oz. of fish camouflaged by chickpea purée plus haricot vert and parsley sauce

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Chinese and Mediterrean influenced. 11/30/17

I really like ethnic foods. They have such a flavor punch after eating a bunch of American food (see Thanksgiving.)  For lunch today I finished daughter’s brown rice. There was about a half of a cup left. To complement the rice I made a Chinese inspired vegetable mix using carrots, celery, broccoli, cauliflower, and onion. I also used up the last of my baked teriyaki flavored tofu. I flavored the vegetables with ginger, garlic, and soy sauce. What a filling and tasty lunch!

Vegetable and tofu stirfry over brown rice

Tonight was a meat night (hamburgers) but I made a really delicious salad on the side, Lebanese Tabbouleh adapted from a recipe by Martha Rose Shulman on the New York Times Cooking site. The salad is more about the parsley and less about the bulgur wheat. Since I erred on the too much salt side, I included a chopped cucumber to balance the flavors out. It seems that no matter how many times I read a recipe I always manage to mess something up!

Lebanese tabbouleh

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Wonderful Ethiopian fare. 11/29/17

Today was an all-vegetarian day. For lunch daughter and I visited the delicious Ethiopian restaurant, Zeni, in San Jose.  It is a favorite in our family although somewhat of a trek. At our house it is referred to as mmmmm, Zeni.

For the uninitiated Ethiopian food is served on a large platter covered with their bread, injera, and on top of that is piled various delights. You also get a basket of injera which is your utensil. Tear off a piece and scoop up lentils or salad or potatoes/cabbage/carrots.


We ordered their veggie combo which has piles of lentils, a potato/cabbage/carrot mixture, greens, split peas, tomatoes, and a green salad on top of the injera. We also got a spicy lentil dish which is served with a crumbly cheese.

Veggie combo with additional spicy lentils on injera

I cannot even begin to tell you how delicious this is!  They also serve dishes with various meats if you like.

Since lunch was a pretty big offering we had breakfast for dinner consisting of eggs, toast, and soy breakfast patties.

Over easy eggs with toast and soy sausage pattie

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Two pasta Tuesday. 11/28/17

Since I am always mentioning my breakfast I thought I would take a picture of it today. Ta da! Steel cut oatmeal with flaxseed and blueberries. I am still missing all the other breakfasts I used to have and feel a little rebellious about having to eat it every day. Plus it looks like my countertop!!!

Oatmeal and flaxseed with blueberries

On to why I had pasta twice today. First, I love pasta. It fits into my part-time vegan eating plan and I have been eating the healthy whole grain type. Second, at lunchtime John and I had not discussed the all important “What do you want for dinner” question. So I blithely took out the leftovers of the pasta with olives, capers, and tomatoes that I made on Sunday and ate them for lunch.

Leftover spaghetti with olives, capers, and tomatoes

So John is concerned that we still have a whole lot of turkey leftovers and he wants to make a gigantic soup. I am not enthused. I suggest cutting off some cutlet type pieces and making turkey parmesan with spaghetti and salad. I win!

Leftover turkey made into turkey parmesan with whole wheat spaghetti (salad not pictured)

I expect we will be having the aforementioned turkey soup sometime later this week.


Posted in cheese, Grains, leftovers, Pasta, Poultry, Vegan, Vegetables, Vegetarian | Tagged , , , , , , | Leave a comment

Chicken Monday. 11/27/17

Chicken is definitely not turkey. I was hoping for fish in my after 6 PM eating but the selection at the store was woeful and, really, chicken on Monday is in my genes.

John sous vide and immersion-circulated a chicken breast that we shared.  The rest of the plate was taken up by broccoli and rutabagas. Rutabagas do not count as a starchy vegetable. I made the rutabagas in the pressure cooker which really softens them up. A little packet gravy finished off the dish.

Winner, winner! Chicken dinner!

For the vegan part of my day I had my oatmeal combo for breakfast and a quinoa burger with lettuce and tomato in a pita and some cauliflower soup.

Cauliflower soup and a quinoa burger with lettuce and tomato in a whole wheat pita

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New dish – spaghetti with olives, capers, tomatoes, and breadcrumbs. 11/26/17

It is so nice to get back to eating NOT-turkey. We decided on an all vegan day to separate us from all the heavy food. After our breakfast oatmeal I had a lunch of brown rice with tofu and vegetables.

Brown rice with tofu and vegetables

This was followed by a dinner of spaghetti with tomatoes, capers, olives, and breadcrumbs. You can find it on The NY Times Cooking site. I toasted up some sliced garlic and breadcrumbs and set them aside. Then a sauce was made of canned and fresh tomatoes, olives, capers, garlic, and pepper flakes. John cooked up some whole wheat spaghetti and I added the pasta and about 3/4 cup of pasta water to the sauce. Each bowl was topped with the breadcrumb mixture and some parsley. This recipe is a keeper!

Whole wheat spaghetti with olives, capers, tomatoes and chili flakes topped with garlicky breadcrumbs and parsley


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Thanksgiving again, leftovers edition. 11/24/17

I had hopes of getting back to normal today and started off with oatmeal, flaxseed, and blueberries. This was followed by a vegan lunch that I really love. I’ve posted it a lot recently.

Smashed chickpeas with olive oil, onions, and parsley

For dinner, though, there was a replay of the food from Thanksgiving. It was so heavy. We have more left but I am not eating it again!

I just cannot not eat this again!

At least I managed to get through breakfast and lunch without the turkey dinner!

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