my blog is leeking!

Tee-hee. I'm a lover of puns, but leeks are no laughing matter. I discovered this beautiful vegetable probably a year ago and they are wonderful! It's so easy to find recipes, so I'll only tell you about this one soup recipe and leaf it at that. Ha!

Leeks offer the perfect onion flavor, without the tears. They're also super mild and delicious when cooked down in buttah. Oh yeah. My wonderful parents gave me this awesome Farmers' Almanac calendar for Christmas, complete with monthly recipes, based on what's in season! This soup recipe was in January, but let's be honest - I could eat soup for breakfast, lunch and dinner, year-round - and I believe you can find leeks in the grocery store most of the time.

Don't be intimidated if you've never cooked with them before. Seriously. Think fancy, green-haired onion dudes.

Here's a great starter recipe, thanks to Farmers' Almanac:

Potato Leek Soup

Ingredients:
3 large leeks, sliced into 1/4” medallions
2 tbsps. butter
2 cups water
2 cups chicken or vegetable broth
2 lb. potatoes, peeled, diced into 1/2 inch pieces
1 dash marjoram
1/4 cup chopped fresh parsley
2 tsps. chopped fresh thyme, or 1/2 teaspoon dried thyme
Hot sauce to taste
Salt and pepper to taste

Directions:

Cook leeks in butter with salt and pepper in a medium saucepan. Cover pan and cook on low heat for 10 minutes. Check often. Do not brown the leeks. Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Pour half of the soup mixture into a blender (carefully), puree and return to the pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce, freshly ground pepper, and salt to taste. Serve hot.

Tip: When cooking leeks, only use the white parts. Take care not to overcook them. Overcooked leeks become slimy and unappetizing. Properly cooked leeks are tender, but still offer resistance when pierced.

Variation: To make vichyssoise, a French version of the soup served cold, whisk in 1/2 cup heavy cream when returning soup to the pan after blending. Omit the hot sauce and add a pinch of nutmeg. Cool completely, then transfer to the refrigerator to chill. Serve cold.

Be well,

M

it's about to get real.

I'm two days late...EEK! So, this better be good to make it worth the wait. As I listen to some mellow Iron & Wine, I'm reminded of some of the nutrient-based questions I'm asked on the daily about being vegetarian (cough, cough iron). See what I did there?

Iron doesn't hold a candle to protein, though. I'm constantly asked about protein. It's understandable, of course, because people who don't have a plant-based diet normally get sufficient protein from meat, and especially if they eat dairy, too.

I think it's so funny that God have us such excellent plant protein, but because we consume so much meat, we overlook what's readily available. Bread and cheese contain a significant amount of protein, so a yummy sandwich will do it, but I really try to limit my dairy intake. As I've said before, I'm a wanna-be vegan. :)

Here's a handy visual for the kind of protein you can find from plants:

When I first became vegetarian, I was amazed about where you can find protein in plants. Thankfully, I like leafy greens, because they are such an excellent source of both protein and iron, in addition to vitamins. I truly take limited supplements because I believe that food is the best medicine. Even small changes to your diet can make an incredible impact.

So, long story short, you can see why kale is such a fad! :)

Be well,
M

easy, low-cal lunch

So we're all trying to be and live healthier lives, right? There are many different approaches and I am certainly no expert on dieting or exercise, though  I'm pretty sure some combination of those will lead to shedding pounds and feeling better!

I do believe that we all have many different things contributing to that healthy lifestyle we strive for. I feel great leading a meatless life, but even better when I avoid dairy. But come on, who wants to go on without queso? I've landed on moderation and portion control. That's what works for me, and I came upon this through much trial and error. It is a frustrating process, but so worth it. That, combined with the actual ability to deny myself certain treats. Gr.

One easy way to fill up on good food, if you like salad, is to absolutely pile your plate with veggies and other goodies, and leave off the dressing. I created this salad a couple weeks ago and I want to share it with you, because it was so yummy! And, the bonus is that it was under 200 calories! Now, I'm not recommending extreme calorie counting, but I am recommending several smaller meals throughout the day...definitely had another 188 calorie salad just hours later. :)

Low-Cal Southwest Salad:

- 1 Romaine heart, sliced

- 1 bag frozen corn, steamed

- 1/2 red onion, sliced

- 1 can black beans

- 1 tomato

- 1/2 teaspoon cumin

- 1/4 teaspoon coriander

- Salt and pepper to taste

1. Heat black beans and season.

2. Grill onions and corn over dry heat.

3. Assemble your salad.

4. Enjoy!

Let me know what simple solutions you've found to eat tasty, healthy meals!

Be well,
M

annie

It's about time I let you in on what I'm doing when I'm not cooking. If I'm at home, it's usually playing with our silly pup, Annie!

Here she is being...well, silly:

She bring so much joy into our lives and makes me belly laugh on the daily. As a lover of animals and advocate for animal welfare, I very much recommend adopting from your local animal shelter. There are so many benefits to mixed breed dogs, and even with the risk of not knowing the background and exact temperament of your pup, you get the joy of knowing you have rescued your fur-ever friend from that scary place. Shelters do their best, but they are not a home. #AdoptDontShop End rant.

If you're into Twitter, Annie's handle is @sillieannie. Check her out!

Be well,
M

copycat

Have you ever had a meal so delicious that it haunts you and you are compelled to try and recreate it at home? That was my husband's and my reaction to this pizza. This amazing pizza.

Last fall, we traveled to Boulder, CO and I coerced him into having lunch at Leaf, a vegetarian restaurant. This place is fabulous and I highly recommend it. Not only is their menu entirely vegetarian, but they have created their own farm, to provide fresh, local, organic produce that is sustainably farmed. I'm gushing, I know.

Here's us taking in Colorado :)

Check them out here: http://leafvegetarianrestaurant.com/

So, this pizza. (Sidebar: I devoured a fantastic "crab cake" sandwich. That will be copycatted eventually as well.) Dru, my loving, meat-eating husband, indulged me, and at lunch, he ordered the thing he found least offensive on the menu. When our meal arrived, he donned his best optimistic smile and dove in. Boy, was he in for a surprise! "You've gotta try this!" :)

This is our recreation, completely from memory, as it is sadly no longer on the menu...for now.

Copycat Leaf Pizza

Ingredients:

• Flat bread crust (I used naan pizza crust and it was a little thick for my taste)
• Some variety of pepper jam. It's best if it has a little kick!
• Fresh Brussels sprouts
• Medium red onion
• Bleu cheese
• Oyster mushrooms

Directions:

• Prepare your crust according to the directions.
• Spread your jam around the center of the crust, leaving a 1/2" around the perimeter, in lieu of sauce. That's right. It's got that sweet, spicy thing goin' on.
• Chop and caramelize your onion, then sprinkle the pieces all over the jam.
• Halve or quarter your Brussels sprouts and roast them for about 15 minutes, then evenly distribute on the pizza.
• Toss the mushrooms and bleu cheese on.
• Bake at 350 degrees for 20 minutes, or until everything is nice and toasty.
• Enjoy!

Of course, I don't include amounts because it's really dependent on your own taste. It has been suggested that we could add chicken.  It has also been suggested that it doesn't need any meat. Really, just try your own version and please let me know if you discover something amazing!

One of the wonderful things about vegetarian cooking is that I'm not worried about the ingredients being "safe." Just cook the pizza until things are tender!

Be well,

M