Creamy Radiatore Topped with Kalamata Olives
Original Recipe by Eleanor Arkhipova
(serves 6)

Ingredients:

• 1 tbs olive oil
• 1 large onion chopped
• 1/2 cup sliced mushrooms
• 1 tbsp ground thyme (or whole thyme)
• 1 14oz can of coconut milk
• 1 15oz can black beans
• 1/2 cup pitted and chopped kalamata olives
• 1/2 box radiatore cooked as directed
• Parsley as garnish
• Salt and pepper to taste

Method:

1. Cook half a box of radiatore as directed. Set aside.
2. In a large pot, place olive oil and then saute the chopped onions in medium heat until translucent.
3. Add the mushrooms and thyme stirring occasionally for 4 minutes.
4. Add the coconut milk and stir for 3 minutes.
5. Place everything in the pot in a blender. Blend until smooth.
6. After blending, place back in the pot in medium heat and add the black beans. Bring to a boil then simmer.
7. Drain the pasta then mix it in with the sauce. Add salt and pepper to taste.
8. Top with kalamata olives and parsley.
9. Enjoy!

This recipe came to me one day when I didn't feel like going to the grocery store. Basically the ingredients presented themselves in my refrigerator and pantry manifesting this great idea. I LOVE radiatore because of its crevices that trap the flavor. I always have it in my pantry in case of the last minute cooking inspiration. My husband and his father loved this dish. It was so creamy and fantastic. Adding black beans is a nice protein bonus that worked well for this recipe. And I just love kalamata olives, so win!

Simple Plov

There are days I crave Russian food, like today. Specifically, Plov, a rice dish usually eaten with a meat entree. For the sake of cravings, it was all I desired today. My father-in-law usually cooks this delicious rice dish, but he was at work so I tried my hand at it. It tastes fairly close, yet still, his is better.

Simple Plov
(serves 6)

Ingredients:

• 3 large carrots diced
• 1 large onion diced
• 6 cups cooked white rice
• olive oil
• salt to taste

Method:

1. Cook rice in rice cooker.
2. Saute diced onion in olive oil on medium heat until translucent.
3. In a separate pan, saute diced carrots in olive oil on medium heat until soft.
4. Set onion and carrots aside.
5. In a separate large pot or a large bowl, place white rice then top with the cooked onions and carrots. Mix evenly.
6. Add salt to taste.
7. Serve with sliced cucumbers, sliced tomatoes, and a veggie meat.
8. Enjoy!

Saute diced onion in olive oil on medium heat until translucent.

In a separate pan, saute diced carrots in olive oil on medium heat until soft.

Set onion and carrots aside.

In a separate large pot or a large bowl, place white rice
then top with the cooked onions and carrots. 

Mix evenly then add salt to taste.

Serve with sliced cucumbers, sliced tomatoes, and a veggie meat.
Enjoy!

Maksim, our little Russian boy loves Plov!
The Asian boy in him also loves rice, so this was perfect for him.
He stuffed his face with Plov.

20-Minute One Pot Vegan Sausage Pasta

It's nice to be cooking again. What's wonderful about veganism is that you can turn any recipe into vegan with just the right ingredients. A few days ago, I stumbled upon a recipe in Pinterest, 20-Minute One Pot Sausage Pasta. Having had all the ingredients in my pantry and refrigerator, I decided to go for it substituting the sausage with Tofurkey's Original Sausage.

It was fun to make and I was intrigued with the one pot pasta dish. As much as I love pasta recipes, this didn't exactly hit my taste buds right. I still maintain my original spaghetti recipe the best (which will be posted in the future). Still can appreciate this one though. My father-in-law liked it. But I suppose that this would taste best with real meat. Had I also had vegan cheese, it probably would have tasted better topped with it.

Click here for the recipe

Sausage Substitute : Tofurkey's Original Sausage

Lentil Sloppy Joes

{ 08.29.2010 - Eleanor's Kitchen - Lentil Sloppy Joes }
{ Recipe from Vegan Dad }

INGREDIENTS

• 2 tbsp oil
• 1 onion, chopped
• 1 rib celery, chopped
• 1/2 green pepper, chopped
• 1/2 tsp oregano
• 1 cup red lentils, rinsed
• 1 cup ketchup
• 1 1/2 to 2 cups water (more if needed)
• 1/4 cup red wine vinegar
• 1 tbsp vegan Worcestershire sauce (optional)
• 1 tbsp brown sugar
• salt to taste
• freshly ground black pepper
• Tabasco sauce to taste

METHOD

1. 1. Heat oil in a frying pan over med-hi heat. Saute onion, celery, green pepper, and oregano for 5-7 mins, until onion is translucent and pepper has softened.
2. Add lentils and mix well. Add ketchup, 1 1/2 cups water, vinegar, Worcestershire (if using), sugar, salt and pepper, and Tabasco.
3. Bring to bubbling, then reduce heat, and cover. Cook for about 30 mins, stirring regularly, adding more water if needed until lentils are cooked but still hold their shape.
4. Serve on toasted rolls, open-faced if you want. 

I love Vegan Dad's website. So many good food to try, and they're all VEGAN!!! I used to be vegan before I met my husband. He didn't particularly like my nutrition choice, but he dealt with it. Somehow we came to the middle and became vegetarians... and then five years later, we started to eat meat. lol. Pretty funny.Still though, I prefer vegetarian dishes over meat dishes.

Nonetheless, the recipe above is pretty decent - kid friendly. I couldn't find the Red Lentil Beans at the grocery store so I used regular ones.

Hearty Lentil & Buckwheat Soup

{ Eleanor's Original Recipe - Hearty Lentil & Buckwheat Soup }

 INGREDIENTS

• 1/2 cup lentils (soak for 2-3 hours prior to cooking)
• 1/4 cup buckwheat (can be omitted but it's pretty good with it)
• 4 celery stalks chopped
• 2 medium sized carrots chopped
• 2 small potatoes cut in squares
• 1/2 box of Rich Brown Washington Broth (also available at health food markets)
• 2 cups water
• salt and pepper to taste

METHOD

• In a large pot boil the lentils in 2.5 cups of water. Keep adding water throughout cooking so it doesn't dry out. Make it as soupy as you want. Cook for 20 minutes stirring occasionally.
• Add the buckwheat. Cook for 10 minutes stirring occasionally. Add more water as needed.
• Add the Rich Brown Washington Broth.
• Add the chopped celery, chopped carrots, and the potatoes. Cook until vegetables are tender.
• Add salt and pepper to taste.
• Eat soup alone or over rice.

Are you in the mood for a hearty healthy meal that will not increase your waist line?  This is a good recipe to get all your veggies and grains into your system to make you feel better and stronger. It is also a very good dish for a chilly day and soup night with the family. My husband and I believe in eating light for dinner. A bowl of this soup hits the spot. :-) Enjoy!

Sushi & Spring Rolls

Izzy (brother) and I made some healthy dishes today. He made the sushi and I made the fresh spring rolls. The sushi is filled with different combinations of cucumbers, carrots, avocado, eggs, cream cheese, and sesame seeds. The spring rolls are all fresh wrapped in spring roll rice wrappers containing green onions, lettuce, carrots, cucumbers, avocado, alfalfa, and bean sprouts. These are fairly easy to make and I had fun bonding with my brother while creating these. He's a great cook and an even more awesome brother.

Ehiopian Cabbage Dish

Today's dish is a cabbage side from Ethiopia. Someday I'd like to travel there to learn of their culture and culinary.  This recipe is delicious, healthy, and easy to make.

Ethiopian Cabbage Dish

Ingredients

• 1/2 cup olive oil
• 4 carrots, thinly sliced
• 1 onion, thinly sliced
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/2 head cabbage, shredded
• 5 potatoes, peeled and cut into 1-inch cubes

Method

1. Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. 
2. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. 
3. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.