I'm Baaaaack!

It's been a while.  I'll admit, I fell of the cooking, healthy eating, exercising, everything-other-than-law-school wagon.

I'm sick and tired of being sick and tired (bet you never heard that one before).  A few weeks ago, the idea popped in my head to go vegetarian again.  This idea was reinforced when I stepped up to be the VP of the Student Animal Legal Defense Fund (www.aldf.org).  Joining SALDF reminded me why I went veg in the first place - mass production of animals for human consumption is a sad business.

I've been eating meat for nearly two years now, and I had stopped appreciating the reality of my food.  It's funny, because I remember my first couple of carnivorous meals back in 2011 and it was hard to chew the food because of the texture, the thought of sad cows, the potential bacteria in the food, and a million other things.  Now I'll eat a burger and not think twice.

Before you stop reading because I've become "one of those people," let me tell you this: it's no longer just about the animals for me.  There is a human element to the meat industry that I never fully appreciated.  The slaughterhouse workforce is largely comprised of illegal or migrant workers who don't understand or don't feel they have any rights.  These workers are subjected to horrific and dangerous working conditions, often resulting in death or serious injuries.

Continuing to eat meat is silent approval of the manner in which that meat is produced.  If I had the ability to only eat free range, humanely slaughtered (oxymoron?) meat, perhaps I would.  But alas, that is not an option I am interested in pursuing.  Husband and I have discussed and we are thoroughly committed, even excited, to return to our vegetarian ways.  (We are toying around with the idea of going vegan, but one step at a time.)

This Week's Menu:

• Breakfasts 
• Vegan Overnight Oats
• Tofu Scrambles
• Dinners
• Ultimate Veggie Burgers
• Vegan Skyline Chili
• Szechuan Orange-Ginger Tofu
• Red Bean Curried Pilaf
• Chickpea Broccoli Casserole
• Tofu Fried Rice
• Fresh Tomato Basil Sauce with Penne
• Coconut Curry Tofu Casserole

Lunch will likely be leftovers; I haven't really gotten that far yet.  Good news is the law school cafeteria always has a veggie option.

That's it for now.  I suppose I'm a hypocrite in a lot of ways for waffling between herbivore and carnivore.  But every day is another chance to get it right, so here we go.

Indian Samosa Burgers

These burgers are a variation on a recipe I received from a friend.  They taste like the filling inside a samosa.  We had ours over lettuce with homemade dressing (recipe below), but you can just as easily serve these on a bun with a side of sweet potato fries.  Makes six big burgers or twelve mini burgers.

Ingredients:

• (2) 15.5 oz. Cans Garbanzo Beans (Chickpeas - Drained)
• (4) Large Eggs
• 1/2 Tsp. Fine-Grain Sea Salt
• (1) Small Onion, Diced
• (1) 10 oz. Can Peas & Carrots (Drained)
• Grated Zest of One Large Lemon
• 1 Tsp. Curry Powder
• 1 Tsp. Garam Masala
• 1 Tsp. Cumin
• 1 Tsp. Garlic Powder
• Cayenne Pepper to Taste
• 1 Cup Plain Bread Crumbs

Directions:

• Combine chickpeas, eggs, and salt in a blender or food processor.
• Pour puree into large bowl and mix in onion, peas and carrots, lemon zest, curry powder, garam masala, cumin, garlic powder, and cayenne pepper.
• Stir in the bread crumbs until well combined; let sit for five minutes so the bread crumbs and soak up the puree. 
• Shape the mixture into patties and cook in an oiled pan over medium heat for 6-8 minutes per side or until browned.
• Serve over lettuce with Samosa Dressing (recipe below), or serve on a bun like a burger.

Samosa Dressing:

• Whisk together apple butter, garam masala, red wine vinegar, olive oil, sriracha, and water until you reach a consistency and flavor that you like.
• Pour over burger.

Skillet Gnocchi

Wowza.  This recipe is amazing.  Some of you may already know this, but I am a huge gnocchi fan.  Maggiano's, a chain Italian restaurant here in town, makes some pretty tasty gnocchi.  However, I think this skillet gnocchi is my all-time favorite.

Not only is this dish bursting with flavor, but it's really easy to make and doesn't take more than 30 minutes!  What more could you want?  Makes four servings, but I'd be surprised if you managed to save any leftovers.

Ingredients:

• 1 Tbsp. and 1 Tsp. Olive Oil
• (1) 16 oz. Package Dry Gnocchi (Found in Pasta Aisle)
• 1 Medium Yellow Onion, Thinly Sliced
• 4 Cloves Garlic, Minced
• 1/2 Cup Water
• 6 oz. Spinach or Chard
• (1) 15 oz. Can Fire Roasted Tomatoes
• (1) 15 oz. Can White Beans
• Italian Seasoning and Black Pepper to Taste
• 1/4 Cup Crumbled Goat Cheese
• 1/4 Cup Shredded Parmesan Cheese

Directions:

• Heat 1 tbsp. oil in large skillet over medium heat.
• Add gnocchi and cook for 5 - 7 minutes or until gnocchi is puffed up and slightly brown.
• Put gnocchi into bowl and set aside.
• Add remaining 1 tsp. oil to pan along with onion.
• Cook for two minutes or until onion starts to brown.
• Add water and garlic, cover skillet, and cook for 4 - 6 minutes or until onion is soft.
• Add spinach or chard to skillet and cook, stirring, for 1 - 2 minutes or until spinach has wilted.
• Stir in tomatoes, beans, pepper, and Italian seasoning and stir to combine.
• Allow mixture to heat, stirring occasionally, until it starts simmering.
• Fold in gnocchi and level mixture in skillet.
• Sprinkle cheeses over the top of the mixture and cover.
• Cook for 3 - 5 minutes or until sauce is bubbling and cheese has melted.

Caramelized Onions & Mushrooms

Excuse the poor picture - I forgot to take one before we started eating these!  The weather here has been gorgeous lately.  Mr. Kitchin cleaned up our patio and grill over the weekend, so we decided to cook up some burgers.

Now, I love a (non-beef) burger with all the trimmings as much as the next person.  However, as you know, I'm trying to watch my waistline these days so instead of mayo and cheese I opted for some DELICIOUS caramelized onions and mushrooms.

These only take about 10 - 15 minutes to cook up and make enough to top six burgers.  It's so good you can even eat it by itself as a salad of sorts.

Ingredients:

• 1 Tbsp. Olive Oil
• 1 Medium Yellow Onion
• 2 Cups Sliced Mushrooms
• 2 Tbsp. Balsamic Vinegar
• 1 Tbsp. Brown Sugar

Directions:

• Heat oil in skillet over medium heat.
• Add onions and cook 3 - 5 minutes or until onions start to yellow.
• Add mushrooms and cook 5 - 7 minutes or until onions and mushrooms start to brown.
• Add vinegar and mix well to combine.
• Add sugar and mix well to combine.
• Continue to heat for another 5 - 8 minutes or until most of the liquid has evaporated.

Peanut Butter Dog Bones

These were pretty easy to make and my dogs seem to love them.  I made some with a bone-shaped cookie cutter and for others I rolled the dough into a 1" ball and then pushed down the middle with my thumb to make a little disc-shaped cookie.  You can do whatever shape you like - I'm sure you're dog will find them delicious either way.

Ingredients:

• 1/4 Cup Peanut Butter
• 1 Cup Water
• 1 Tbsp. Vegetable Oil
• 2 1/4 Cups Whole Wheat Flour
• 1 Cup Oatmeal

Directions:

• Preheat oven to 375.
• Whisk together oil, water, and peanut butter until well-combined.
• Slowly mix in whole wheat flour until a dough is formed.
• Using hands, knead in last bit of flour and then slowly knead in oatmeal until well combined.
• On floured surface, roll out dough until it is 1/4" - 1/2" thick.
• The dog bones will not puff up in the oven, so they will only be as thick as you make them.
• Cut the dough into whatever shape you choose.
• Cook on ungreased cookie sheet for 30 - 35 minutes (bones will be hard).
• Allow to cool for 30 - 45 minutes and then store in airtight container.
• Makes 30 - 36 bones depending on size.

Fritz approves!

Cowboy Vegetable Bake

This recipe is really easy and pretty tasty.  I think I prefer the southwestern vegetable bake with corn bread poured over the top, but this was still good.  Low in calories and high in fiber and protein, it's healthy and hearty.  Makes six servings.

Ingredients:

• 1 Can Whole Kernel Corn
• 1 Can Kidney Beans, Drained
• 1 Can Fire Roasted Tomatoes
• 1 Medium Zucchini, Chopped
• Chili Powder to Taste
• 1/4 Cup Low Fat Cheddar
• 1 Cup Bisquick Heart Smart
• 1 Cup Skim Milk
• 1/2 Cup Egg Whites
• Salt and Pepper to Taste

Directions:

• Preheat oven to 400.
• Mix all vegetables in a bowl and add chili powder to taste.
• Spread in even layer in the bottom of a large, greased baking dish.
• Top with cheese.
• In separate bowl, whisk together Bisquick, milk, eggs, salt and pepper until well combined.
• Pour biscuit mixture over vegetables.
• Bake for 35 - 40 minutes or until golden.
• Remove from oven and allow to sit for at least five minutes before serving.

Mock Tuna Salad

This delicious, vegetarian version of the classic sandwich spread is easy to make, low in fat, and high in fiber.  It's a win-win.  Have it alone, on crackers, or use it like I did to make a "tuna" melt.  This was fantastic and I will definitely be making it in bulk in the very near future.

Ingredients:

• (1) 19 Oz. Can Chickpeas
• 2 Tbsp. Fat-Free Mayo
• 2 Tbsp. Stone Ground Mustard
• 1 Tbsp. Sweet Pickle Relish
• 2 Green Onions, Diced
• Salt, Pepper, and Garlic Salt to Taste

Directions:

• Drain chickpeas and empty into large bowl.
• Using a potato masher, squash chickpeas down until they start turning into a paste, but maintain some texture (see photo above for reference).
• Mix in remaining ingredients.
• Keeps in fridge up to one week.