#SundaySupper: Recipes for World Vegetarian Day

One weekend after church we decided to go for a relaxing walk to get brunch. After enjoying a new (to us) restaurant we explored the area some more.

We typically find ourselves in that part of town for dinner and all of the shops are closed so it was fun to pop into some cute kids boutiques and my new favorite kitchen store!

The store was having a cookbook sale and I became immersed in their table of beautiful books.

I was drawn to The Vibrant Table by Anya Kassoff. It’s a cookbook of vegetarian, vegan, and raw recipes. Not a cuisine I dabble in too often, but when the food photography displays such vibrant dishes I couldn’t put it down!

I’m excited to explore the world of vegetarian and vegan cooking more to add some diversity to our menu and cater to friends of ours.

Speaking of, when our friends welcomed their third child into the family I brought them this beautiful salad. I doubled the recipe for them and brought it over with the dressing kept in a mason jar for when they were ready to enjoy it. I was also sure to leave them with a copy of the recipe.

Naturally, I had to reserve a serving’s worth to photograph it! And then, I had to eat it! This salad is so bright and fresh, and satisfying with all of the protein packed legumes. As I’m not a huge fan of cucumber, I reserved my chunks for Treat to have for lunch the following day – they disappeared!

I will not hesitate to make this salad again.

October 1st is World Vegetarian Day and the month of October is Vegetarian Awareness Month, so the Sunday Supper crew, being led by Susan of The Wimpy Vegetarian, has many different ways to help get more veggies into your diet. Be sure to scroll past my recipe to see them all!

Strawberry Soba Noodle Salad

Ingredients for salad:

  • 1 pkg (9 oz) soba noodles
  • handful snow peas, trimmed
  • handful sugar snap peas, trimmed
  • 1 C frozen peas
  • 1 C frozen shelled edamame
  • 1 carrot, peeled and sliced into matchsticks
  • 1 red bell pepper, sliced into matchsticks
  • 1 cucumber, chopped
  • 12 strawberries, sliced
  • 1/2 bunch cilantro, roughly chopped
  • 2 tbsp toasted sesame seeds

Ingredients for dressing:

  • 1″ fresh ginger, grated
  • 3 tbsp sesame oil
  • 1 1/2 tbsp tamari
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • 1/2 tbsp agave

Steps:

  1. Bring a large pot of salted water to a boil. Cook all of the peas for 2 minutes and then blanch in ice water. Drain and set aside.
  2. Cook noodles according to package instructions. Rinse under cold water.
  3. In a large bowl combine noodles, peas, strawberries, carrots, bell peppers, cucumber, cilantro, and sesame seeds.
  4. Make dressing: whisk together the ingredients. Pour over salad, tossing to coat. Serve.

*This recipe is adapted from The Vibrant Table*

strawberry-soba-noodle-salad-for-sundaysupper-from-sew-you-think-you-can-cook

Appetizers

Entrees

Sides

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out ourPinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Blog-iversary 3

3 yrsSew You Think You Can Cook is 3 years old!

This past year has been a whirlwind in my personal life between welcoming a second baby boy to our family and moving across the country.

Blogging-wise I have continued to grow. I have 43 more followers by e-mail and 270 more Facebook fans. I’ve become more active on Twitter and Instagram with a total following of 423 and 530, respectively.

In this fourth year I hope to find the time to delve into monetizing the blog and gaining some sponsored posts. That’s if my two busy boys allow me to do so! I did however, finally pay to own my domain name! As my “birthday gift,” take a look up at the top of your browser and you’ll notice something a little different. The “dot wordpress” is no longer there! I hope your finger memory (and mine!) adjusts quickly when you type in sewyouthinkyoucancook.com.

For Mother’s Day 2016 my husband got me a macro lens for my camera and I have enjoyed taking photos even more! I’m even breaking out the tripod these days. Now when I recreate a recipe from my blog for dinner, I try and reshoot the photos. Updated photographs can be found on Balsamic Glazed Beef Roast, Baby Baked Beef Burritos, and Sweet Potato Waffles.

I hope you’ll continue to follow along with my journey here on the internet.

It has become my tradition to share something new to me on this milestone. For my 1st year, I baked with olive oil. For my second, I made marshmallow for a cheesecake. Keeping with the sweet side of experimentation, this year I’m sharing a vegan cupcake!

Why vegan?

We have friends here in California that we knew in Ohio as well who follow a vegan lifestyle. They have a daughter who is 4, a son who is only 2 weeks younger than Firecracker, and are expecting a third child in a month-ish. We did a play date with them and Firecracker was insistent about wanting to bake cupcakes with “Emmer.” I found a recipe that didn’t require any strange ingredients (borrowing almond milk from them) or coconut. The kids did a fabulous job making these cupcakes and the dozen didn’t last long. Icing didn’t come to fruition though and instead I ended up with a glaze. But it’s a glaze that was fantastic! No one felt bummed or cheated by not having a beautiful frosting peaked top.

We will be having a joint birthday celebration for the 2 year olds next week and I’ll be remaking the cupcake base. Now to find an actual frosting – if you have a recipe for coconut free vegan frosting please share it with me in the comments!

This recipe makes 1 dozen cupcakes.

Vegan Vanilla Cupcakes

Ingredients:

  • 1 3/4 C flour
  • 1 C sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 C almond milk
  • 1/3 C olive oil
  • 1 tbsp white vinegar
  • 2 tsp vanilla extract

Steps:

  1. Preheat oven to 350 degrees F. Line cupcake tin with liners.
  2. In a large bowl, whisk together flour, sugar, baking soda, and salt. Add the almond milk, olive oil, vinegar, and vanilla. Mix until just combined.
  3. Divide batter in cupcake tin. Bake 18-20 minutes. Allow cupcakes too cool in the pan for 1 minute before removing to a cooling rack.

*This recipe is adapted from Alison at http://lovingitvegan.com/vegan-vanilla-cake/*

Vegan Maple Glaze

Ingredients:

  • 1 1/2 C powdered sugar
  • 1/2 C almond milk
  • 1/2 C canola oil
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract

Steps:

  1. Using a hand mixer, whisk together all ingredients until smooth. Poor over cooled cupcakes.

Vegan Vanilla Cupcakes with Vegan Maple Glaze  Sew You Think You Can Cook

Blogger CLUE: Veggie Chili

blogger CLUE

Even though the groundhog has declared it spring, it’s still relatively cold and definitely grey out so the Blogger CLUE crew and I have been scouring our assignments to bring you a wonderful collection of soups or stews.

When I saw my assignment was Azmina of Lawyer Loves Lunch I got very excited! I always love reading her posts and recalled her professing her love of soups, so what could be more perfect for yours truly who doesn’t consider soup a favorite. I did find a couple good contenders though, leek and potato soup or turkey and wild rice soup were quite tempting, and I know my husband would have loved for me to try making pho, but I ended up going with her veggie chili.

I can officially say that I am now a fan of chili. For the longest time it was something I wouldn’t even consider. Then I created my own recipe for chili and professed that “I only like my chili.” Within the past year I’ve ventured out to trying other recipes and have always been happily surprised, so why not give a meat-free version a try? It is Ash Wednesday after all, and that means the Lenten season has begun and the search for meatless recipes is in full force. This vegetarian main course is a perfect fit, especially when the weather is less than ideal.

I did have to make a slight change to the original recipe: instead of a can of crushed tomatoes I used whole tomatoes because the grocery store was out of crushed tomatoes! (Who knew that was a thing.) My substitution actually worked in my favor because I do like some chunk to my chili. Instead of pureeing the veggies before adding the tomatoes and stock, I added the can of whole tomatoes to the veggies and used my immersion blender to crush them along with the veggies. If you like a smoother chili place the cooked veggies in a blender and puree until smooth before adding crushed tomatoes and the remaining ingredients. Additionally, because I left my veggies a little chunky I only used 3 cans of beans instead of 4, using varieties I had in my pantry.

I absolutely loved this chili recipe and it will definitely be in my chili rotation. I find that chili tastes better as leftovers, not something I say about most foods, and it made for a perfect lunch throughout the week; I would place some tortilla chips in the bottom of a bowl, ladle the chili, and top with shredded cheese before popping the bowl in the microwave. The chips get a little soft and provide a subtle corn flavor along with some additional texture.

Veggie Chili

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, peeled and sliced
  • 1 bell pepper, diced – I used orange
  • 3 jalapenos, deseeded and minced
  • 1 can (28 oz) whole (or crushed) tomatoes
  • 3 C vegetable stock
  • 3 cans (15 oz) beans, drained and rinsed – I used dark red kidney beans, black beans, and garbanzo beans
  • 2 tbsp chili powder
  • 1 1/2 tsp cumin
  • 1 1/2 tsp coriander
  • 1 tsp garlic powder
  • 1/2 tsp cayenne

Steps:

  1. Heat oil over medium-high heat in a Dutch oven. Add onions, carrots, peppers, and jalapenos. Saute until tender, about 5 minutes.
  2. If using whole tomatoes, add them to the veggies and crush using an immersion blender until desired consistency is reached. If using crushed tomatoes, place veggies in a blender and pulse until desired consistency is reached then return the veggies to the pot before adding the tomatoes.
  3. Add the stock, beans, and spices. Bring chili to a boil, reduce to simmer and cook 20 minutes, or until desired thickness is reached. If chili gets too thick add additional stock or water. Add salt to taste.
  4. Serve with your favorite chili toppings: cheese, chips, sour cream, chives, etc.

*This recipe is adapted from Azmina at http://www.lawyerloveslunch.com/2012/03/chili-and-cornbread.html*

Veggi chili for Blogger CLUE from Sew You Think You Can Cook

Here’s a list of the other players of Blogger CLUE this month:

SRC: Hummus and Pita

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Today is another Secret Recipe Club Reveal Day! In the secret recipe club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned Susan’s blog The Wimpy Vegetarian. While Susan eats a mostly vegetarian diet, her husband does not. She has become very successful cooking for what she labels a “mixed marriage.” Her success in the kitchen of cooking for vegetarians and omnivores has lead her to a cookbook deal. In searching her website I have high aspirations for her cookbook.

I fell in love with Susan’s blog immediately. The layout of her page and her bright photography lulled me in and I stayed for her wonderful selection of recipes. Her beautiful page not only inspired me to take the plunge and update my recipe index but the entire look of my blog! If you like it, you can thank Susan. 😉

Over ten recipes made the cut for consideration for today’s reveal day. Two of them won the bid. And a third will be part of my collection of soups in anticipation for this weekend’s Super Bowl. Curry Apple Chips, Spiced Sweet Potato Fries, and Honey Cornbread are just a few of the recipes that I vow to try. (And now that reveal day is here I can finally subscribe to her blog via email!) But for now I will be sharing Hummus with Roasted Tomatoes AND Whole Wheat Pita.

I was able to check two items off my culinary bucket list thanks to Susan!  I knew that hummus was simple enough to make, especially taking advantage of canned garbanzo beans (sorry, Susan!), but I always shoved it off with a comment of “one day.” Making homemade pita wasn’t something I thought I’d tackle so soon, but how can I serve hummus during a football game without some pita bread to go with it? Conveniently, Susan had a recipe for this too. And I have to say, it wasn’t as difficult as I’d anticipated! However, I’m not sure if I went wrong in the baking time because my pita didn’t deflate – at least not the same day. I put the leftover bread in a resealable bag and stored it in the fridge. Just 10 seconds in the microwave yielded perfect pita for dipping in homemade hummus. It really is best served warm.

Hummus with Roasted Tomatoes

Ingredients:

  • 6 roma tomatoes
  • 1/4 C olive oil
  • 1/2 tsp dried thyme
  • 2 tsp balsamic vinegar
  • 2 1/2 C cooked garbanzo beans (just under 2 15.5oz cans)
  • 3 tbsp Tahini
  • 1 tsp paprika
  • 1 tsp white pepper
  • 1 tsp salt
  • 1 tsp cumin
  • 2 tsp lemon juice
  • 3/4 C water

Steps:

  1. Preheat oven to 300 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Slice tomatoes in half and place cut side up on the baking sheet. Drizzle with olive oil and season with the thyme and S+P. Bake 4 hours. Pour balsamic vinegar over the roasted tomatoes and let cool. Chop to desired size. (Note: Not all of these tomatoes will be used for the hummus, they will keep in the fridge for up to 1 month.)
  3. In a food processor pulse garbanzo beans, tahini, paprika, white pepper, salt, cumin, and lemon juice. When a smooth paste is acheived slowly add the water, puree until completely smooth.
  4. Mix in 2 tbsp of the roasted tomatoes.

*These recipes are adapted from Susan at http://thewimpyvegetarian.com/2013/05/sundaysupper-roasted-balsamic-tomatoes/ and http://thewimpyvegetarian.com/2014/02/vegan-appetizer-roasted-tomato-hummus-sundaysupper-super-eats-for-game-day/*

Whole Wheat Pita

Ingredients:

  • 2 tsp instant yeast (just under 1 packet)
  • 1 tsp honey
  • 1 1/4 C warm water (110 degrees F)
  • 2 C bread flour
  • 1 C whole wheat flour
  • 1 1/2 tsp salt
  • 2 tbsp olive oil

Steps:

  1. Gently stir yeast and honey in the warm water. Set aside and allow yeast to foam for 10 minutes.
  2. In the bowl of a stand mixer, combine both flours and salt. Add the proofed yeast mixture and olive oil. Using the dough hook, knead until the dough comes together around the dough hook. Turn the dough out onto a clean surface and knead until completely smooth, add more whole wheat flour if too sticky. Form the dough into a ball.
  3. Place the dough in a lightly greased bowl. Cover and set aside in warm location for two hours, or until doubled in size. (I did this in my microwave.)
  4. Divide the dough into 8 disks. Cover and let rest 20 minutes.
  5. Place a pizza stone in the center rack of the oven. Preheat oven to 500 degrees F.
  6. Roll each disk into an 8″ pita. Be sure to run the rolling pin along the edges of the pita. Cover and let rest another 10 minutes.
  7. Cook pita on the pizza stone for 3 minutes. Do this in batches so that the entire pita is in contact with the stone – not overlapping or hanging off the edge.

*This recipe is adapted from Susan at http://thewimpyvegetarian.com/2012/12/easy-whole-wheat-pita-bread/*

Hummus & Pita | Sew You Think You Can Cook

To see the other bloggers who participated in the Secret Recipe Club this month click here:

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