Steamy Survivor Meal

Deliciously-fast-all organic-recipe available upon comment love. xo

scrapyard chili - a rat style essay

Homemade vegetarian chili has always been one of those meals that feeds my belly and my heart. Definitely one of my favourite comfort foods. I normally make chili from a combination of food scraps and staples from a last minute dash to the grocery store or corner gourmet market.

This scarpyard chili recipe, inspired by my year of the rat 'illuminations', is all about using up 'dated' freezer veggies, abanandoned-squishy-lookin' veggies in the far corner of the crisper, cupboard excess, and leftovers.

In order to maximize your time, and most importantly your cooking enjoyment level, give yourself three days to prepare this chili. Hear me out, and you'll see the humongous benefits to the long prep time.

Here's how this recipe came to be:

Day 1
I opened the cupboards to declutter. I grabbed two bags of legumes that had outstayed their welcome: a 450 gram bag of organic green lentils; and a 450 gram bag of organic red kidney beans.

I dumped the whole bag of lentils in a large pot and covered them in water; I dumped the whole bag of kidney beans in another large pot and covered them in water.

Next I made room for these two pots in the fridge, where they stayed overnight. The longer the soak, the less time they need to cook.

Day 2
Dumped the legumed water from each pot; washed the kidney beans, put them back in the big pot, added water up until the max line, added a fistful of sea salt, put the lid on and brought them to a boil. Once they boiled, I turned the heat to low and simmered them about 40 minutes. I use to own a pressure cooker which cuts your time down to about 15 minutes!

Once the kidney beans had cooked and were soft, I ladelled them out into a strainer so I could re use the hot water for the lentils (remember, I'm a frugal/enviro nut rat). Since the water had already boiled I simply put the lid on the pot, simmered the lentils for about 20 minutes, then they too were cooked.

Dumped the lentils ontop of the drained kidney beans, quick rinse then put them in a big pot and back in the fridge until the next day.

Day 3
Ramsacked the freezer, crisper, cupboards and top of the fridge. Once everything was on the counter I put the timer on, it was 5:34pm, by 6:07pm beautiful chili was being ladelled into dinner bowls!

This is what was done:

poured 3 tblsp of oil in a large pot
heat oil on med then added 3 chopped onions (the ones that had no hope in hell of surviving one more day)

once onion was translucent added 1 medium potato, diced small (this potato was part of a trio, and she needed salvation)

after a couple of minutes added 1 large zucchini, diced small (she was fresh, I love biting into fleshy veggies in my chili)

after a couple of minutes added 3/4 roughly chopped yellow pepper (poor thing had almost shrivelled into a skeleton) and 5 roughly chopped large garlic cloves (kind of rough lookin' dudes)

after a few minutes added 1 large carrot, which I grated using the large grate side

after another minute or so added 796ml/28 fl oz can of crushed tomatoes, plus 2 tblsp sea salt, plus 1 tblsp cumin

raised heat to high until sauce began to boil, once it boiled turned it down to medium and added 9 cups of the red kidney bean and lentil combo, plus 2 cups of frozen green peas, plus 2 cups of frozen corn, plus half a large can of frozen tomato paste, plus 1 or 2 cups of water.

Once it was bubbling I turned it off, had a taste, sprinkled a tiny bit more sea salt over it and dug in.


Splitting the tasks up over a three day period will give you a sense of accomplishment that only cooking from scratch can.

If you love to cook, you know that you can add more stuff, less liquid, meat, shredded cheese, even more legumes, more spices, leftover soup, stir fry, in fact, anything that you don't want to throw out. You probably don't need my recipe because you've winged your own kick ass chili creations. But I'm sure you'll appreciate my goal which is to share a recipe that I created out of the abundance in what 'seemed' like bare cupboards.

If you don't think cooking is fun, or get stressed by cooking large batches of food you've come to the right place. I'm not here to judge, I just want to help those who are looking for ways to use up food products before buying more.

I'd be delighted to help anyone make copious amounts of a their own signature scrapyard chili. Please leave a comment with your questions/concerns, and I will gladly help you.

what @#$%^&* plan?

There are many meals I post about which I label 'meal planning', please forgive me, because I have deceived you, on many occassions. It's easy for me to label them 'meal planning' because it's in the label memory, but the meal in the above pictures should be labelled 'what was made when I wanted my @#$%^&* dinner making responsibility to be over in 15 minutes, yet, there were two wild chldren to be put up with, making me @#$%^%&* crazy, and yet, I am proud enough to want the end product to be fresh, delicious and from scratch', but that's a long title.

So last night I started by making quinoa. Quinoa cooks in 15 minutes, which is the longest amount of time I could deal with being in the kitchen after feeling like I'd spent all day dealing with food issues, desires, rants, none of which were mine.

While the quinoa cooked I washed 1 head of organic kale, chopped up one skinny ass organic carrot, chopped up an organic zucchini, cubed up a block of organic tofu and julienned an organic orange sweet pepper. Then I began layering the veggies on top of each other in the steamer. The first four minutes were for the carrots; next up for another 2 minutes the zucchini and the pepper; followed by the kale for another two minutes, then when the kale had wilted down I added the tofu.

I had about two minutes to make a tahini dressing, so it went something like this:

7 cloves of garic, pressed into a bowl + 2 tblsp of olive oil + 1 tblsp hemp oil + 1 tblsp flax oil + 3 tblsp tahini + small drizzle hot sesame oil + 3 tblsp tamari + about a cup of water; no salt since the tamari is very salty; whisked it all together with a fork. Voila, dressing!

So last night's 'what @#$%^&* plan' meal was a bed of quinoa, a few generous tongs of steamed veggies & tofu, a liberal waterfall of dressing, and a large handful of hemp seeds.

Of c-o-u-r-s-e I made enough for tonight. No one, not even myself wants to see myself in such a foul mood in the kitchen, wine just doesn't taste as good when I am feeling like a royal wench. I know some of you know EXACTLY what I'm writing about...and please excuse my language, I am now going to go wash my mouth out with soap, organic of course ;-)

what would bon appetit magazine say?

In the ninth grade our home economics teacher told us, as if reading from the Bible, that food presentation and colour coordination was the end result of all good meals; now twenty four years later I am trying to convince myself that she obviously had never tried cooking while wrangling toddlers off each other and the kitchen table.








beige shells for lunch
beige pudding made by jr cookie monster
pale beige tofu turning crispy brown
brown rice snaps and brown nori nori crackers
fried tofu on a bed of steamed broccoli and spinach, dressed in beige tahini/garlic sauce and hemp seeds
brown pears

Kitchen Sink Cooking; 5 easy steps

Everyone's rituals around cooking differ; 9/10 I start by sauteeing an onion. Hearing that familiar jazzy sizzle and inhaling the sweet savoury scent of these bulbs, as they metamorphose from white to translucent gets me in the mood to cook!


Tonight's sidekicks include: one sweet potato, three green peppers, six garlic cloves...


...broccoli and tofu, and jr cookie monster's creative input is brilliant: 'mom, don't forget the tomato'. Brilliant because it's a mere 1/2 tomato which has been kicking around since a pizza making session a couple days ago. You know the type: limp. lonely, and tragically forgotten at the bottom of the crisper.


Nothing fancy, just some sea salt, Bragg Liquid Amino (just a tiny, tiny splash, see note below). Served into bowls, over two day old brown rice, the fancy finale is a drizzle cocktail of pumpkin oil, hemp oil and flax oil.

Oh yeah, the Bragg. So there I am, staring at this veggie sautee, wondering what taste journey to take us on tonight, and I think, 'tamari'(becasue I've been craving avocado rolls), but then I remember I've already salted the veggies and our tamari is salted. So I think, 'oh yeah, I've got that bottle of Bragg, and Bragg's isn't that salty, so yeah, that should work'. So I reach into the cupboard, happy to spot our unopened bottle of Bragg. I pour a tiny bit into the palm of my hand and do the lick test. Yahghghghggh! Imagine if you will, simultaneously snorting and licking a mug full of lukewarm sea water. I did not remember Bragg being that salty.

I have never seen this warning in recipe books, but it should be there: NEVER pour a marinade, a dressing, a spread, a topping over a meal without trying it first. The 'lick test' can make or break a meal, I highly recommend you incorporate this into your food rituals. Trust me, I've ruined plenty of cooking and baking sessions...


There's this great quote by Picasso that goes:'People who try to explain pictures are barking up the wrong tree. I took this picture, so I feel that I have a right to explain. You can't hear the angels humming, but believe me, when I stepped back from my washing station and it looked like this there was some beautiful tunes goin' on in my head (even though both kids where whining and climbing up my backside). I love cooking, and enjoy the freedom to make a slight mess, yet, I never enjoy my food as much as when I can look at a clean counter.

I Heart Pennine Rigate

Yesterday was one of those amazing food days! Since baby girl nurses on demand, it's rare that both kids are hungry at the same time, but yesterday they ate all their meals, together, and finished everything put in front of them. If I worked in an office environment, it would have been those days that your boss calls you into her/his office and says 'I've been meaning to tell you that I truly value all your hard work, here's a raise and take the rest of the day off'. Seriously.

The best part is that Monday dinner, Tuesday lunch and Tuesday dinner they ate Pennine Rigate with such gusto. Never in their history have they enjoyed pasta. As much as I'd like to believe it's because it was such good food, I won't go there. So thank you Pennine Rigate, something about you made these kids practically lick their plates, and that's all the thank you this food lovin' mama wants.


Kids Food Diary from Tues. Dec 4:

BREAKFAST
chocolate soy milk, mini Anything Goes Fruit Filled Muffins (HIAV), banana & strawberry fruit smoothie

MORNING SNACK
organic bananas, spelt ginger cookies, Anything Goes Fruit Filled Muffins (HIAV)

LUNCH
Pennine Rigate (leftovers) from Monday's Pasta Night which were reheated on the stovetop with a generous splash of olive oil for moisture, organic pear, semi sweet chocolate chips, chocolate soy milk

DINNER
Pennine Rigate (leftovers, again) reheated as above, strawberry popcicles, clementines

Tropical in Toronto

Since I'm in love with the "Anything Goes" Fruit-Filled Muffins from How it all Vegan! I doubled the batch today. For the fruit I used 1 overflowing cup of blueberries + 1 can of pineapple rings I squished through my fingers (minus two rings we ate last night) and its juice, for the 4 'eggs' we used 2 bananas + 2 tsp baking *soda*, for sweetener we went half white sugar + half brown sugar. These are fabulous!

Ahhh, pineapple, even though it was from a can the smell sure took me to a tropical place, that is, until the kids' incessant whining pierced through my daydream...



Notice the Cars movie characters and the rhino movin' in on these tasty treats...


jr cookie monster beats them!

Pasta Night

Last night's delicious, lightning fast homemade tomato sauce was based on the kitchen sink philosophy that rules our house: create with what we have.




- sauteed 1 small onion, once translucent added 1 large zucchini - small chunks, 1 red pepper - julienned, 1 large garlic clove - finely minced, sauteed on medium for 5 minutes


- added a squeeze of concentrated tomato paste, a jar of sundried tomatoes - pre julienned (woo hoo) and its oil, 1 can of crushed tomatoes, a very generous fistful of sea salt, brought to a boil, then turned to low and added cubes of tofu



- boiled half a bag of penne, for 8 minutes, we/I love 'al dente'...baby girl diggin' for saucy tofu cubes

Marrying the leftovers

After teaching an exhilirating two hour cupcake class to a 1, 2, 3 and 4 year old, the last thing I can do is make a creative and delicious meal. Knowing this, Friday and Saturday night I made double batches of dinner, so that tonight, Sunday I could marry the leftovers. What you see is steamed kale, sauteed sweet potato + abundant ginger + garlic + onion, steamed broccoli, adzuki beans, and tofu on a bed of basmati rice, laced in I-can't-get-enough-of-this-tahini-hot sesame oil dressing.

Tonight the only thing I had to do is heat up the oven (we are anti microwaves), pour two classes of Argentine vino and voila! Oh yes, how could I forget, no dinner table is completely set without its copy of the 'wiring' bible...

What's for preschool snack: Friday + Happy BND!!

Second time this week we've baked "Anything Goes" Fruit-Filled Muffins from 'How it all Vegan!', pg 49. These are so easy and fast to assemble, and the result is a dense, delicious, fruity, nutritious snack. The "anythings" we added today were 2 bananas, 1 tablespoon organic raspberry jam and 1 cup of frozen blueberries. Plus, we sprinkled brown sugar on the tops for a crispy sweet finish.

This afternoon, in lieu of shopping (see below*) the kids and I have planned to bake two batches of 'Mucho Margarita Cupcakes' from Vegan Cupcakes Take Over The World - 75 Dairy Free Recipes For Cupcakes That Rule, pg 133, [one Tequila laced batch for mom and dad, one virgin batch for the kids].


*Two Kensington Market retailers in Toronto: "Left Feet" and "Heart on Your Sleeve" are closing their doors in observation of "Buy Nothing Day" - BND. They are promoting a "Sell Nothing Day!" as a stance against rampant consumerism. They believe in ethical retail, and believe that businesses have a role to play in reducing our global environmental impact.
Content from: http://adbusters.org/metas/eco/bnd/view.php?id=409

What's for dinner: Wednesday

A beautiful sizzling layer of chopped onion, diced zucchini, fresh garlic, tofu cubes, fresh adzuki beans, carrot shavings, hmmm, now what...


...ok, um, I'll sprinkle some cayenne pepper, but I'm still not sure what I'm attempting...


...ok, some concentrated tomato sauce, still, there's no story here...


...finally I make a bold move and douse the skillet in a brown sugar-dijon mustard-sea salt-red wine-filtered water glaze. High steam for 5 minutes. End of story.

What's for snack: Wednesday

'Pumpkin Chocolate Chip Cupcakes' from Vegan Cupcakes Take Over The World - 75 Dairy Free Recipes For Cupcakes That Rule, pg 126. We love these. I prefer adding blueberries in place of chocolate chips. I know, what a health nut dork...

On the left (in the Cars movie liner) the kids' batch, we added a couple teaspoons of cocoa to disguise the pumpkin. Normally, pumpkin is totally acceptable 'round these parts, but, last night the mood was anti pumpkin. On the right (in the elmo liner) the dad's batch, made with spelt flour.

Next up: laundry, dealing with the water people, laundry, more coffee

What's for snack: Monday

"Anything Goes" Fruit-Filled Muffins from 'How it all Vegan!', pg 49. The "anythings" we added were 1 banana, 3/4 tsp baking soda and 1 cup of frozen blueberries. Lucky for us, this recipe yields 12 large muffins, not a mere 6 like the book says. Now we've got yummy muffins for today's snacks, plus, some to take to our afternoon playdate.


'HIAV!' is must-have cookbook for vegans and non vegans alike.

What's for dinner: Sunday

Stir fried butternut squash which was simmered in curry paste; cremini mushroom and onion sautee; steamed broccoli; a bed of brown rice; dressed in a mouth watering spicy tahina sauce (tahini, rice vinegar, hot pepper sesame oil, tamari, sea salt, fresh garlic and water), sprinkled with organic hemp seeds. This was a perfect gastronomic warm-the-belly-meal for a cool fall night.

Jr. Pizzaiolos

I can now reveal the reason we had a pizza making marathon this week: we were practicing for our pizza making class. I'm now giving semi private cooking/baking/food appreciation classes, and yesterday was our pizza making day. The fun we had for those two hours will forever bring tears to my eyes.

The kids smacked, punched, flattened, flipped, rolled, tossed, slapped and played with the dough with such delight. Watching them share, investigate and snack on the toppings is proof that if you offer kids a huge variety they will find plenty to like.

Our topping buffet looked like this:
tomato paste
crushed tomatoes
green pigeon gungo peas
whole kernel corn
sliced ripe olives
roasted sweet peppers
sundried tomatoes (next time I'll put out three jars, not one)
red, green, orange and yellow raw peppers
carrot shavings
minced garlic
green onion
red onion
mozzarella and feta cheese
sea salt

What's for dessert: Friday

Late Friday night I craved some solo baking time, so again, I let the kids go wild with playdoh, and I sped baked of delightful Peanut "Better" Cookies from Vive le Vegan! (pg 134). Like Dreena, I think the spelt version is better than wheat. I tossed in a generous handful of chocolate chips, and baked the cookies a little longer than the recipe calls for because I wanted a harder cookie. The result was predictable: 12 delicious jumbo (they measured 4.5 inches across) cookies that disappeared in less than twenty four hours. I'm not ashamed to admit that I ate at least 8.5...Dreena, this recipe rocks!

Green weekend

Weekend must haves: organic bananas, kleenex and organic chocolate bars

Since it was such a reddish-scarletty-pizza sauce-lentil broth heavy week, this weekend we'll go green: organic vegetables like broccoli, zucchini, kale. My 'secret' red goal is to bake my first apple pie. Yes, I'm leaping out from the shame and admitting to the world that despite my adoration with all things kitchen and all things apple, I've never baked this classic beauty. Of course, I'll have lots of little hands to help me.

Whatever colours whirl and twirl and fill your bellies this weekend. Enjoy!

What's for dinner: Thursday

Before dinner gets started, I survey the day's damage...


after a little elbow grease it begins to look more hopeful.


Luckily, all we are doing is heating up the soup on low; baby girl is lovin' it;


jr cookie monster has just told his sister that he l-o-v-e-s this soup [I gloat, my three year old loves lentils and veggies].


By the time the kids are done with their soup, their pizza is ready and I finally get to have soup.


By the time the kids finish the cucumber chips and pizza, I finally get to dig into my pizza!


I know, it was a week long pizza marathon. But, two good reasons: first and foremost is that it's the kind of food the kids can help make; secondly, it's food they eat again and again.

Tomorrow morning I've got to get more veggies for the weekend, so we'll switch it up and go for the greener variety.

What's for dinner: Wednesday

Chopped up potatoes, yams, carrots and garlic



Translucently beautiful onion - the sizzle is music to my ears and the aroma delightful!

SEB'S SOUP
I've been tweaking this recipe, forever

Here's last night's version
1/2 onion, chopped finely
2 cloves garlic, chopped finely
4 yams, chopped, finely
1 potato, chopped finely, skin on
2 1/2 carrots, chopped finely, skin on
1/4 tsp cumin
1/2 tsp curry
fist full of salt
1 cup of red lentils

Wash, peel, and chop up all your veggies (save time by not peeling)
Fry onions over medium heat, once translucent add the rest of veggies
Add cumin, curry and salt
Stir on medium for 5-7 minutes
Add lentils
Add enough water so that your pot is 3/4 full, allowing room for lentils to expand
Turn heat on high, once soup begins to boil immediately turn down to low!
Let simmer for NO LONGER than 5 minutes - use a timer, always!!
Soup is ready to be devoured

For tonight's dinner we will add mini rainbow alphabet noodles



The Vegetables We Eat By Gail Gibbons
Great book to read while waiting for the soup to cool