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Posts Tagged ‘Vegetarian’

  1. Roasties!

    October 12, 2014 by admin

    IMG_8317As much as we enjoy mashed potatoes around the TR house, we also love to mix it up.  One of our favorite potato side dishes is Roasties, our family’s oven roasted version of a potato recipe.

    Everyone digs in when we make our Roasties, so we’re pretty sure you and your family will like them too!

    Ingredients:

    Potatoes- we average 1 fist-sized potato per person.

    IMG_8273Tip:  You can use white or red potatoes.  Or add in some sweet potatoes for a flavorful, healthful zing!

    2 T Oil

    1 T Salt

    1 t Pepper

    1 t Oregano

    1 T Paprika

    Process:

    1.  Peel and wash potatoes.  Cut into cubes- small cooks better and are easier to eat.  We aim for approximately 1/2″ cubes.

    2.  Toss potatoes in a large mixing bowl with  oil and spices.

    Tip2: You can easily change up the spice mix to suit your family’s taste.  Add 1 t of garlic powder, chili powder or cumin to give potatoes a little more bite.IMG_8285

    3.  Pour potatoes into oven safe baking dish.

    4.  Bake at 350 for 30 minutes to an hour.

    IMG_8307Tip3:  Different variety of potatoes may take different baking times.  We check the potatoes for doneness at 30 minutes and then use 10 minute increments after that until they are cooked the way we like.

    Tip4:  If you need your Roasties quicker, try this: Before you toss with oil and spices, put the potatoes in a pot of water, and boil for five minutes and drain.  This par-cooking will speed the oven time dramatically.

    Next time you are making pizza, burgers, or really anything else that needs a fun starch side dish to go with it, try our easy and delicious Roasties!

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  2. Vegan Quinoa Burgers

    September 19, 2014 by admin

    IMG_2286There are so many different ways to make a veggie burger and we are always up for trying out a new one in our search for the elusive ‘perfect’ burger.  We recently tried a new recipe featuring white beans and quinoa and were quite pleased with the results.  Try it for yourself, and let us know what you think!

    Ingredients:

    1/2 Cup Dried White Beans

    1/2 Cup Quinoa

    1 Cup Water

    1 Small Onion

    1/2 Red Bell Pepper

    1/2 Cup Corn – frozen or cut off the cob.

    1 Small Clove Garlic

    1 t Oregano

    1 t Ground Cumin

    1/2 t Marjoram

    1/4 Cup Flour

    1 T Corn Starch

    1/3 Cup Water

     Tip:  Flour can be wheat flour, or any other type of flour you prefer.  Use bean or rice flour to make gluten-free vegan burger, if you like!

     

    Process:

    1.  Boil Beans for approximately 1 hour in 4 cups of water until soft.IMG_2284

    2.  Boil water, add quinoa.  Cook for five minutes, or until most of the water is absorbed.  Cover and turn off heat and set aside.

    3.  Fine dice Onion, pepper and garlic.  Saute over low heat along with corn, salt, pepper, oregano, cumin and marjoram.

    4.  Mash about 3/4 of the beans, along with the sauteed veggies in food processor or using an immersion blender.

    5.  Mix beans and veggies with finished quinoa.

    6.  Mix cornstarch and water thoroughly, and add to bean-veggie-qunioa mix, along with flour.

    7.  Form into 6-8 patties (Depending on the size) and bake on oiled sheet for ten minutes.

    8.  Flip burgers and cook ten minutes more.IMG_2285

    Enjoy with your favorite burger toppings on a great bun, or in your favorite wrap!

     

     

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  3. In Racine, Head for Z’s!

    September 12, 2014 by admin

    A recent trip to the Racine area left us hungry and ready for lunch.  Our pre-trip research had suggested a place named Z’s might be a good choice, so we pointed ourselves in the right direction and went to check it out.IMG_7443

    We’re glad we did!

    Z’s Grill and Custard is a Wisconsin custard stand with a few twists:  They are open all year round and they have way more than custard on their menu.

    IMG_7440Z’s opened a few years ago with a goal of transforming a seasonal custard stand into a year round restaurant.  But even though Z’s offers traditional local fare like burgers and dogs, they also incorporate the owners’ family favorites like hummus, tabbouleh and house-made soups and chili.

    What a delight to be able to walk into a place on the outskirts of a town and order a vegan wrap, or a grilled cheese on a fresh pita!  Everyone in the family found something they loved.

    We were impressed immediately by the friendly service.  The warm greeting we received was a fantastic start.  The Staff were happy to answer any questions.  They took care of us and made sure all our food was to our liking.

    Z’s prices are quite reasonable also.  Our total bill was right in line with our typical Saturday lunch bills.  Kids and adults were happily fed and we’re looking forward to stopping at Z’s again the next time we find ourselves in the area.

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  4. Backroad Bonus: MUGS, in Ripon, Wisconsin

    September 5, 2014 by admin

    Although we do have our list of go-to chains that have decent vegetarian/vegan options on their menus, we do so love to find new places that are off the beaten path and that might serve up a good meal.

    After several trips to the Ripon, Wisconsin area, we finally stumbled upon a good lunch stop downtown.429920_10150597134698106_1715193449_n

    Located just a few blocks off the Ripon College campus, MUGS is a coffee shop/ sandwich shop that fits the bill for our family.

    MUGS is a cozy place that is well suited for studying, or just settling in with good book or the daily crossword. From the number of large tables in the dining area, we imagine many Ripon students head to MUGS for study-time and group project planning. (We arrived prior to the start of fall semester, so there weren’t any crowds.)

    We loved seeing several vegetarian and vegan choices from grilled cheese to a delicious hummus veggie wrap. All this served up with great coffee and fresh-made chocolate milk. They also have Chocolate Shoppe ice cream on hand, along with a small number of desserts.

    The pricing fits the student budget too- which means it works well for our hungry family. Most sandwiches were under $5 and included a side of chips. Large coffees were around $2.  The friendly staff was helpful and accommodating.  They didn’t hesitate to modify their grilled cheese for our Bluey.  We could see ourselves as regulars if we lived in the area.  As it is, MUGS will be our go-to cafe when we are next in Ripon.

    Category Road Trippin' | Tags: ,,,, | Comments Off on Backroad Bonus: MUGS, in Ripon, Wisconsin

  5. Backroads Bonus: Pockets in Aurora, IL

    August 24, 2014 by admin

    It can be hard to find a good place to eat when traveling.  Many places we consider are either too expensive, not at all nutritious, or lack vegetarian/vegan options.

    And then there’s the trick of convincing the kiddoes to give a new place a try.  On some days they are very adventurous and eager to check out a new menu.  Other IMG_7408days they want the satisfying security of going to a known restaurant.  We can easily fall into a pattern of seeking out the short list of national and regional chains that offer foods we know our kiddoes happily eat.

    But we are also working on expanding their palates, as well as encouraging their eagerness to try new places.

    We found great success with this endeavor on a recent jaunt to Aurora, Illinois, where we discovered Pockets.

    Pockets is small chain in Illinois featuring a menu built around the idea of… pockets!  Pitas, calzones and stuffed potatoes make up the bulk of their menu.  But they also offer salads and pizza, along with soups and a few sides.

    IMG_7406Pockets hit all the marks for us: cost, nutrition, vegetarian/vegan-friendly, and kid-friendly.

    Upon entering, we were most pleased to read on the Pockets’ board, in big letters,  “Veggies Only? Subtract $1.20!”  Typically, we are charged the standard price of a meal whenever we request the removal of the meat.  We knew that we were in the right place when we’d finally save money for being vegetarians/vegans!

    Pockets bakes their whole wheat bread fresh.  Their kids meals come with a choice of fresh fruit and the kids pizza is on whole wheat crust in the shape of a dinosaur!  You can choose from the standard menu or you can build your own meal.

    Our food arrived within 15 minutes and we dug in.  Everyone ate up to the very last crumb.  We were completely satisfied and very impressed. The total bill was equal to our family’s typical charge for eating at one of our favorite chains.

    So now the only question that remains?  When will a Pockets open in Madison?

     

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  6. Chickpea Salad

    August 21, 2014 by admin

    Sometimes there’s nothing better than a good bean salad!IMG_2148

    We make them regularly, and with several types of beans, but lately our favorite has been this nutritious and filling Chickpea Salad.  Once you’ve cooked the beans, it goes together in minutes and can be eaten fresh, or saved for a later day.

    Ingredients:

    1 Cup Dried Chickpeas

    1/2 Diced Red Pepper

    1/2 Diced Red Onion

    1/4 Cup Shredded Carrots

    1/4 Cup Your Favorite Salad Dressing

    Process:

    1.  Boil Chickpeas in plenty of water, 1-2 hours until they reach your preferred level of softness.

    2. Drain beans and toss with veggies.

    3.  Toss with Salad Dressing, either all at once, or as needed.

     

    IMG_2149Tip: We prefer to leave the salad undressed, so it can be customized when eaten.  Each family member can choose their own favorite dressing, for example.

    You can eat the cold chickpea salad within a wrap.  Or you can throw it on top of some brown rice, add a little salsa, and warm everything up for a nice sort of stew.  Really, the possibilities are endless!

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  7. Zucchini Hot Pot

    July 23, 2014 by admin

    IMG_6822Here’s a great soup we recently created: Zucchini Hot Pot Soup.   It’s a Korean-based soup, modeled after a beefy soup recipe in one of our cook books.  We adjusted it to become a vegetarian soup and couldn’t be more pleased with the results.  It’s a spicy soup, refreshing on a summer day, or warming in winter.

    It’s also ridiculously easy to put together.  And a great use for summer’s zucchini bounty!

    If your kitchen cupboards aren’t already stocked for Korean cuisine, you’ll need to pick up a few things at a specialty grocery store.  Or you may luck out and find these items in the “Ethnic Foods” aisle of a larger supermarket.

    Miso Paste:  A paste made of fermented soybeans with other ingredients including mushrooms and grains.  It’s sort of like a bouillon for asian cooking.   Miso comes in a variety of types.  You may want to start with a ‘mild’ variety, and work your way from there.  Miso can be used in many other recipes as well.

    Korean Hot Red Pepper Paste:  This peppery paste gives the soup and other Korean dishes their unique heat.  We found some at our local supermarket, from the Bibigo Brand.

    Now, on to the soup!

    Ingredients:

    2 T Miso

    3 T Korean Pepper Paste

    1 T Minced Garlic

    1 T Sesame Oil

    1 Medium Onion, Diced

    2 – 3 Cups Stock or Water

    1 Zucchini, cut into bite sized pieces

    1 package (12 oz.) Tofu

    Scallions for Garnish

    Salt to Taste

     

    Tip: The miso and pepper paste both have some salt, so depending on your stock and desire of saltiness, you may not need any additional salt.

    Process:

    1.  Saute onion in sesame oil, pepper paste, miso and garlic a few minutes.

    2.  Add stock or water and bring to a simmer.

    3.  Add zucchini and tofu, simmer until zucchini is ready to eat.

    4.  Serve over brown rice with scallion garnish.

    Yum!

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  8. Madison Vegan Fest

    June 8, 2014 by admin

    IMG_6306We had a fun visit this past weekend to the Mad City Vegan Fest– an small scale trade show of vegan foods, vegan businesses, and vegan products that is held annually at the Goodman Community Center .

    As a vegetarian family, we have always been sympathetic to the vegan lifestyle, so we enjoy attending the festival and sampling the many vegan treats available while learning new tips and recipes.

    This year’s event was a particularly good time for us.  Our young Bluey was very excited and eager to try out new foods.  He eagerly filled up on free samples of everything from vegan cookies, vegan pizza, and vegan snacks.  We had a nice chat with the operators of a vegan food truck from Milwaukee.  We look forward to tracking down The Next Level Vegans when we need to find lunch in their town.

    Bluey was especially happy to try out the vegan candy and snacks he found in the main exhibition hall.  Comfort Candy gave out little nuggets of candy that Bluey adored.  Lucky for him that we met up with these candy makers the next day, and they generously gave us a small bag for Bluey.  Another snack that you might not realize isn’t vegan, or even vegetarian is marshmallows!  Bluey downed a few sample cups of Dandies before racing on to the next vendor.

    Seeing all these food options, and watching our youngest sample them with such vigor, has us reconsidering our stance on veganism.  Is it the right choice for us?  We’ve been leaning further and further in that direction lately.  It seems like a healthier diet that meshes even better with our thoughts on animal welfare and food safety than our decades of devoted vegetarianism.IMG_6303

    For now it will continue to be an ongoing home debate, as we consider if and how to bring this change into our family.  We eagerly await the next Madison Vegan Fest next June.  And we encourage you to explore vegan choices within your family.

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  9. Who Wants Nachos?!?!

    May 16, 2014 by admin

    IMG_1822You can make awesome plates of nachos in your home, in about half an hour. It’s totally worth it!  We love this dish as a delicious evening snack.

    We always worry that we’ve made too big a pile of nachos, but there are never any leftovers…

    First, figure out what you want on your nachos, because you’ll want to gather all your ingredients together before you start cooking.

    Some ideas:

    Cheese (Cheddar is awesome, but you might like Monterrey Jack or a pepper jack- really almost any cheese you like will work.  Some vegan cheeses work really well too!), olives (black, green, or kalamata), diced onions, scallions, diced tomatoes, salsa, refritos or black beans, sliced jalapenos… the list can go on and on.  Anything you like can go on your nachos!

    Prep all your ingredients: chop you onions, grate your cheese, slice your olives- get everything ready.

    Take about half the chips you will be using and lay them out on a cookie sheet or pizza pan. Top with half of each of your other ingredients, saving the cheese for last. Bake this layer for about 8 minutes at 350 degrees to melt up the cheese.

    Add the rest of your chips and the rest of your toppings, saving the cheese for last.  Bake for another 8 minutes or so – more if you like your cheese crispy.

    Slide your big heap of nachos onto a plate, break out the sour cream and/or guacamole and dig in!

     

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  10. Homemade Snackers

    March 26, 2014 by admin

    Our Bluey loves Cheesy RitzBits crackers.  He wants them as one of his post-swim snacks almost every time he goes to the pool.  Problem is, RitzBits contain High Fructose Corn Syrup, a product we avoid whenever possible at our house.IMG_1625

    So we solved this issue by making our own cheesy crackers.  Finding small crackers to mimic the Ritz wasn’t too big of a problem.  Our larger local supermarkets carry several brands of cracker that are HFCS free.

    Tip: Also be on the lookout for MSG in crackers!

    Then we found a natural cheese spread that we liked.

    Presto!  We now have the capacity to make as many copies of RitzBits Cheese Crackers as we like. (We like a lot!)

    Tip2: Homemade cheese crackers don’t travel well when pre-assembled.  The crackers will get mushy on you. Bleh.  It’s better to pack a small container of cheese, a small knife along with the crackers, and assemble as needed.

    Don’t get suckered into pre-packaged convenience food.  You can make a healthier version with such little effort!  We love when we find a way to give our kids the foods they want, without the chemicals they don’t need.

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