Archive for January, 2011

I’m loving bulgur this winter, and there are definitely recipes making the blog rounds that most excellently utilize the bulgur grain. Inspired by Taste Space blog and Closet Cooking, I made this my own by omitting the cheese and adding some grilled chicken from Trader Joe’s instead. This is a complete one-dish meal, not heavy at all but quite filling and delicious.

Pomegranate and roasted tomato bulgur salad with balsamic grilled chicken

2 cups water

1 cup bulgur

1 pint grape tomatoes, cut in half

1 cup chickpeas

1/4 cup pomegranate seeds (also known as arils)

1/4 cup toasted almond slivers

1 tablespoon lemon zest

1 handful mint, chopped

1 grilled chicken breast, cut into bite-sized pieces

salt to taste

2 tablespoons pomegranate molasses

2 tablespoons lemon juice

2 tablespoons extra virgin olive oil

1 tablespoon honey

1/8 teaspoon red pepper flakes

Bring the water to a boil, turn off the heat, mix in the bulgur and let it sit, covered, for 20 minutes. Meanwhile, place the grape tomatoes on a baking sheet with the cut side up and broil until softened, about 8 minutes.

Mix the bulgur, tomatoes, chickpeas, pomegranate seeds, almond slivers, lemon zest, mint, chicken, and salt in a large bowl.

Mix the pomegranate molasses, lemon juice, oil, honey, and pepper flakes in a small bowl. Toss the salad in the dressing to coat and serve. Makes 4 servings.

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Loving this dessert. It takes advantage of some of the seasonal fruits that you’ll find in the stores at this time of year – cranberries, apples, and oranges. My version includes nondairy adaptations, but you can find the original here.

Easy cranberry and apple cake

12 ounces fresh cranberries, rinsed and picked over for stems

1 Granny Smith apple, peeled, cored, and diced

1/2 cup light brown sugar, lightly packed

1 tablespoon grated orange zest (2 oranges)

1/4 cup freshly squeezed orange juice

1 1/8 teaspoons ground cinnamon, divided

2 extra-large eggs, at room temperature

1 cup plus 1 tablespoon granulated sugar

1/4 pound (1 stick) margarine, melted and slightly cooled

1 teaspoon pure vanilla extract

1/4 cup soy sour cream

1 cup all purpose flour

1/4 teaspoon kosher salt

Preheat oven to 325 degrees F.

Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the margarine, vanilla, and sour cream, and beat just until combined. On low speed, slowly add the flour and salt.

Pour the fruit mixture evenly into a 10″ glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon cinnamon and sprinkle it over the batter. Bake for 55 – 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.



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These scrumptious little morsels are good for appetizers or a main dish. The Asian twist to them makes this a welcome change to most of the meatballs that I am used to. I served this with a soy dipping sauce and they magically disappeared.

Chinese meatballs (from Polywig.com blog)

1 pound ground turkey or chicken

1/2 teaspoon chinese 5 spice powder

1/4 teaspoon chili garlic sauce

1 tablespoon soy sauce

1 egg

1/2 cup panko breadcrumbs

2 green onions

Preheat oven to 400 degrees F. Slice the green onions.

In a large bowl, place the turkey (or chicken). Add the 5-spice powder, soy sauce, and chili sauce. Add the egg and breadcrumbs and mix everything together.

Roll the mixture into desired sized meatballs. Bake on a pre-sprayed baking sheet until golden for about 30 minutes.

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I’m very glad I found this recipe. This is already the best dish of January for me, and maybe for 2011; we’ll see… But eating is believing. Or disbelieving. We could NOT believe that this was not mashed potatoes. So good. And good for you. Very creamy, buttery, and moist. No carbs! You can eat these without guilt. And they’re filling, too.

Cauliflower mashed potatoes (from Pride and Vegudice blog)

2 medium heads of cauliflower, washed and chopped into florets

1-2 tablespoons melted coconut oil (I used canola oil)

2 tablespoons nutritional yeast

1/2 teaspoon sea salt

fresh black pepper to taste

herbs of your choice, to taste (I didn’t use any, but next time may try rosemary or thyme)

Steam the cauliflower florets until very very tender. Puree cauliflower in a food processor until smooth, occasionally scraping down the sides. Add the oil, nutritional yeast, sea salt, pepper, and optional herbs. Continue pureeing until desired consistency is achieved (a couple of minutes). Add any additional salt and pepper to taste.


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This recipe looked so good, and I haven’t made my chicken marsala in a long time, so I decided to try it. This was just delicious, but I’m afraid that I still like my recipe better. 🙂

Chicken marsala with sage and thyme (minor modifications by me to make it nondairy)

3/4 cup chicken broth

3 tablespoons finely chopped shallot

5 tablespoons margarine

12 ounces mushrooms, thinly sliced

1 – 2 teaspoons finely chopped fresh sage

1 teaspoon fresh thyme leaves

3/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1 cup all purpose flour

4 skinless boneless chicken breast halves

2 tablespoons extra virgin olive oil

3/4 cup marsala wine

1/2 cup nondairy creamer

1 teaspoon fresh lemon juice

Cook shallots in 3 tablespoons margarine in large skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt and pepper, and cook, stirring occasionally, until liquid from mushrooms is evaporated and they begin to brown, 6 – 8 minutes. Remove from heat.

Put flour in a wide shallow bowl, add salt, pepper, garlic powder, and mix. Pat chicken dry, then dredge in flour, 1 piece at a time, shaking off excess.

Heat 1 tablespoon each of oil and margarine in large heavy skillet over moderately high heat, then saute the chicken, turning over once, until golden and just cooked through. Transfer cooked chicken to a large heatproof platter and place in 200 degree F oven to keep warm.

Add 3/4 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add broth, creamer, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 – 8 minutes. Add lemon juice and remaining 1 teaspoon sage and thyme leaves. Serve chicken with sauce. Makes 4 servings.



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Missing salads in the winter. This is what I would call a “hearty” salad, with the chewy bulgur wheat and lush herbs. Easy to make, and I added some grilled chicken from Trader Joe’s that I cut up.

Tabbouleh (by Chef Jim Coleman)

1 cup bulgur wheat

3 medium tomatoes, finely chopped (I used a pint of grape tomatoes, chopped)

3/4 cup chopped fresh parsley

4 tablespoons fresh lemon juice

1 1/2 teaspoons salt

4 tablespoons extra virgin olive oil

1 1/2 teaspoons finely chopped fresh mint

Place the bulgur wheat in a bowl and pour in enough hot water to cover it completely. Let it soak for 20 minutes, then drain in a colander lined with a double thickness of dampened cheesecloth.

Wrap the bulgur in the cheesecloth and squeeze it until all the extra moisture is removed.

Put the bulgur in a dry bowl and add the tomatoes, parsley, lemon juice, and salt, and toss gently but thoroughly with a fork.

Just before serving, stir in the olive oil and mint and taste for seasoning. Makes 4 – 6 servings.

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There’s plenty of pomegranates in the stores right now. On the pomegranate website, I found this enticing recipe. It was easy to adapt to nondairy, starting with my own recipe for nondairy crepes. For the walnut sauce, I subbed nondairy creamer (half the amount called for) for real cream. These were really good.

Pomegranate crepes with roasted vegetables (with adaptations by me)

1 batch of nondairy crepes

1 eggplant, sliced lengthwise 2″ long, 1/4″ thick

1 zucchini, sliced lengthwise 2″ long, 1/4″ thick

1 yellow squash, sliced lengthwise 2″ long, 1/4″ thick

1 red pepper, sliced lengthwise 1/4″ thick

1 red onion, sliced 1/4″ thick

1 teaspoons salt and 1/4 teaspoon black pepper

Walnut sauce:

1/2 cup toasted walnuts, chopped

1/2 teaspoon salt

1/8 teaspoon black pepper

1/2 cup nondairy creamer


arils (seeds) from 1 pomegranate

2 tablespoons basil, shredded (garnish)

Make the crepes. Set aside.

Preheat oven to 400 degrees F. On a foil-lined sheet pan, mix all the veggies and oil, salt, and black pepper. Bake for 30 – 45 minutes. Remove from oven and cool in pan.

To fill crepes, divide roasted veggies amongst the crepes. Fold crepes over and roll to close. Place seam side down in a 9 x 13″ casserole dish. Cover each with 1 teaspoon walnut sauce. Bake 20 minutes. Remove from oven and sprinkle with arils and basil.

To make walnut sauce: Add walnuts, salt, pepper, and creamer to a small pot; cook until hot. When ready to serve, spoon over crepes and sprinkle with the arils and basil. Makes about 14 crepes.


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