Wednesday, April 26, 2006

Midweek Munchies, etc.


Our haul from this past weekend's trip to New Seasons and organic spinach from the Portland Farmer's Market. Banana, lemon, red peppers, baby red potatoes, green beans, cremini mushrooms, frozen broccoli, Near East brand cous cous and rice pilaf, Muir Glen Fire Roasted crushed tomatoes (addiction), Pacific rice (new item - Thomas gives it the thumbs down), Frontera frozen pizza (2.99! very happy boyfriend), bulk Allspice, silken tofu, firm and extra firm tofu, jalapeno, garlic and a mango. The majority of these products were indeed organic. A happy side note - next week starts the downtown Farmer's market one block from my office! Mid-June is when our CSA share starts as well~


Whole wheat spaghetti with lemon-garlic-parsley veggie primavera of cherry tomatoes, chickpeas, spinach and red pepper. I sauteed the veggies in a bit of olive and almond oils. carb-o-licious. Banana-coconut bread (modified from the ppk) with Cinnamon-almond frosting & topped with toasted almond slices and coconut. Dark photo, but whatever it was great! The frosting consisted of powdered sugar, almond extract, cinnamon, a tiny amount of melted tofutti cream cheese and rice milk.
Salad with Ranch dressing made from the Native Foods Restaurant Cookbook by Tanya Petrovna. I made mine a little thin but it was So Good - and it lasted 5 days in the fridge, no problem. I halved the listed recipe, and will make it again very soon. I'm also foreseeing mixing this with silken tofu/sour cream for a chip dip.
Black Creek Ranch Dressing from the Native Foods cookbook:

1 1/4 cups vegan mayo
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp sea salt
1/2 tsp black pepper
2 tsp finely chopped parsley
3/4 cup soymilk

Whisk all ingredients together in a bowl. Tah dah!

I have a big bunch of organic parsley hanging out in my fridge - ideas?

20 comments:

Vicki said...

vegan ranch dressing?! I'm down. thanks for putting up the recipe. Your food pics are really amazing, & I think I'm most about the banana coconut bread - topped w/cinnamon + almond. Really...incredible. What is ppk? sorry, no parsley ideas other than a breath freshner. :o)

Wiebke said...

oh wow! that coconut bread...mmmmh! i think i'll bake it tonight and take it on tour with me this weekend...for treats on the road!
i've just signed up for vegnews monthly email. those coconut lime cookies in the march issue look really good, too. the april newsletter is not online for some reason, maybe i have to look a little closer. fran's scones are so good! i guess i'll make them tonight as well. and put some chocolate in them...
oh, and i am in YOUR fanclub! :)

Wiebke said...

oh, and with leftover parsley i usually make pesto and put it on sandwiches, pasta, pizza,...

Ferocious Killer Kat said...

chickpeas and carbs both are good!! and the banana bread looks totally delicious.. yummm!! and yoo!! u made stuff from the native foods cook book!! yayy!! made Native Chi's yet??

Melissa said...

everything looks great! And thanks for posting that recipe...I miss ranch dressing soooo much!

Megan the Vegan said...

your bread look amazing. nice job!
Hmmm...parsley ideas: you could make tabouli?

EatPeacePlease said...

tabouleh, tabouli, however you wanna spell it, it's great with lots of parsely. Oh, give some to your kitty.

ren said...

how about chimichurri sauce?

basic recipe:
1/2 cup olive oil
2 tablespoons fresh lemon juice
1/3 cup minced fresh parsley
1 clove garlic
Salt and pepper to taste

but you can add other herbs (basil and oregano are nice), some shallots...whatever (i use a lot more parsley because i like it).

it's pretty much argentinian pesto and it's good on everything...especially bread

KleoPatra said...

Jess, as usual everything looks so good. The coconut bread made me drool!

Nancy said...

Jess you are really on a roll! If you don't want to make so much dressing I found a vegan ranch seasoning mix recipe and then you mix it with vegenaise and soymilk as you need it. That banana coconut bread looks so incredible. Brilliant as usual :-)

Amy said...

That cake looks amazing. Good idea with the icing.

I've noticed that you get fire roasted tomatoes a lot. Do you always use them in pasta or do you have other recipes using them? I may have to try them soon. They sound good and its something I've never had.

Harmonia said...

Great list! Will check that link!!! I have the same Cous Cous in my cupboard! Our farmer's Market doesn't start until July...boo hiss!

KaiVegan said...

Double yum for that banana coco bread!
All that goodness!

Time to revisit my Native Foods Restaurant cookbook.

There is always something going on in this blog, Jess!

vegancore said...

That bread/cake looks awesome! Mmm, banana and coconut.

Catherine said...

Man, that pasta looks carb-tastic! I made something similar myself for lunch earlier this week -- pasta with white beans and onions, peppers, and mushrooms sauteed in olive oil with some lemon juice and fresh rosemary.

Carrie™ said...

Pasta, chickpeas, banana bread, salad and most importantly Muir Glen fire roasted tomatoes! Will you adopt me?

Latha said...

Hi Jess, got here from kuns page. I one thing I miss about being vegan is the mayo, cheese and yoghurt. Hence I'm still lacto vegan. What is vegan mayo? The banana coconut bread is wow. Tried it. I also made other versions banana ginger bread, and banana choc bread. I have to blog too, been lazy offlate.

Latha said...

The left over parsley makes good tabouli, a middle eastern salad. Parsley, chopped tomatoes, lemon juice, olive oil, and burghul - broken wheat.

Tara said...

I'm going to try that ranch dressing. I love creamy dressings.

All the other food looks incredible, too. Especially the banana coconut bread. Wow

Harmonia said...

My MwM is up!