Tomato, Onion, Cabbage & Asparagus Soup

"Leftovers in their less visible form are called memories.  Stored in the refrigerator of the mind and the cupboard of the heart."

 - Thomas Fuller

Peace and healthy wishes to one and all!  May we place our differences aside and begin to learn acceptance of diversity.  Wouldn't this be a most wonderful planet if we all worked together, ended senseless hate, and worked for the common goal of improving this place we call Earth?

Tomato, Onion, Cabbage & Asparagus Soup

Note:  I apologize for the picture above but this was a last minute post ideal.  It was the last remaining bowl of the soup and I quickly shot the pic during my lunch at the office today.

Okay... First and foremost I probably should not have titled this blog as "Tomato, Onion, Cabbage & Asparagus Soup".  A more accurate description would perhaps be "Leftover Soup".  That's the crux of this post.  What to do with aging vegetables and otherwise leftover vegetable pieces?

Tiffany and I found ourselves with 1/4 head of purple cabbage, a couple of aging tomatoes and asparagus pieces resulting from the picking & cooking process.  You know, those 1" to 2" pieces of asparagus left over when you snap the fresh from the whole asparagus.  You're supposed to toss these pieces out with the compost but it's nutritious and quite edible provided you process them.

Diced tomato, onion, red cabbage and asparagus ends.

As we sat on our back porch relaxing over the weekend, I cranked up the gas grill and cooked these leftover parts and pieces in an aluminum pan.  Afterwards, they were frozen for another time.  Guess what?   That "other time" quickly arrived.  I've got 1/2 can of crushed tomatoes in the refrigerator that also needs to be addressed.

Mmm... grilled vegetables

Yes, you've got it...  It's time for Chucky to think outside that culinary box.  A little bit of this and an little bit of that later I found myself staring at a most delicious batch of "Tomato, Onion, Cabbage & Asparagus Soup".

INGREDIENTS:

• Left-over fresh vegetables, your choice of what is available and reasonable for making soup.
• 2 cups vegan-based broth
• 1 can crushed tomatoes
• 1 Tbsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste

DIRECTIONS:

1. Round up and dice left-over vegetables.  Spray pan with non-stick cooking spray.  Cook on high heat until vegetables are thoroughly cooked and slightly charred.  Use immediately or freeze for later date.
2. Blend grilled vegetables until smooth.
3. Pour blended grilled vegetables into medium sauce pan.  Add vegan broth and crushed tomatoes.
4. Add dried basil and oregano, stir, bring to boil and reduce to simmer.
5. Add salt and pepper to taste.  Allow to cook for at least 15- to 20-minutes allowing flavors to meld and spices to do their job.
6. Serve and enjoy.

What have we learned here?  Instead of waiting for food to spoil, why not simply anticipate its demise and put it to good use.  Grill it and freeze it as a soup component.  When the time arrives that you retrieve it from the freezer and make the soup.  You will be so justly rewarded!

Hi-dee hi-dee minimize-your-waste-and-stop-composting-nutrition-ho my friend.

Recipe

Mmm... Green Day Café Revisited

"The age of your children is a key factor in how quickly you are served in a restaurant.  We once had a waiter in Canada who said, 'Could I get you your check?' and we answered, 'How about the menu first?'"

 - Erma Bombeck

Only but my best wishes for a wonderful day at you my friend!  May today be a roller coaster of glee, health and happiness.  May you invite everyone around you into your roller coaster car to take this ride with you.

Yepperz... We've headed back to Green Day Café.  Many, many times as a matter of fact.  With the latest revised diet, it still fits wonderfully into the scheme of things.  It's organic, eco-friendly, healthy and tasty.  What else could one ask for?

Vegetarian Chili Soup & 1/2 Buffalo Hummus Salad

Instead of the half wrap & soup special that we used to order, Tiffany and I now order the half salad & soup special.  We're saving 138-calorie each choosing 1/2 salad over 1/2 wrap!

The side dressings?  They give us way too much and we now ask for half serving of dressing since we hate to simply toss most of it away with the refuse as we leave.  It's still too much but how can the person in the kitchen judge an individual's portion request?

No, we don't douse the salad in the side dressing.  Instead we dabble the fork into the dressing before stabbing a bite of salad.  Absolutely delicious and tasty!

Black Bean Soup & 1/2 Oriental Hummus Salad

Buffalo Hummus Salad - Hummus (substituted for chicken), romaine lettuce, Gorgonzola cheese, tomato, buffalo sauce, and ranch dressing on the side.  Calories (chicken):  Salad=210 / Wrap=487 for full-size portion

Oriental Hummus Salad - Hummus (substituted for chicken), spring mix, carrots, chow mein noodles, mandarin oranges, and sesame ginger dressing.  Calories (chicken):  Salad=224 / Wrap=500 for full-size portion

The calorie counts above accurately simulate hummus substitution since 2 ounces of white chicken breast = 62 calories and 2 ounces of hummus = 100 calories.  If anything, calories might be slightly higher for hummus as opposed to chicken.  But, because neither Tiffany nor I consume an entire portion of side dressing this brings it back to a comparably calorie count.

The soups?  All of soups at Green Day Café are substantive and yummy.  They're organic and healthy, not light and low calorie.  The soups listed on a typical visit?  There are always five listed unless they run out of them during the day.  Typical soup menu includes:  Mushroom & Brie Soup, Butternut Squash Soup, Vegetable Medley Soup, Black Bean Soup, and Vegetarian Chili.  Tiffany and I have seen the Butternut Squash Soup replaced by Asparagus Soup on occasion.  Trust me... every single one of their soups is to-die-for wonderful 'n delicious.  I've tried them all and cannot pinpoint a true favorite.  <hehe>

Oh?  The point of my post today?  Besides making the Orlando locals aware of this dining gem, to punctuate that Tiffany and I can modify our dining out in accordance with our dietary needs.  From the building to the menu to the dining utensils, it's as eco-friendly as you will find!  Eat out, eat organic, eat reasonably priced food, and support your local merchant.

Hi-dee hi-dee find-your-local-Green-Day-Café-like-establishment-where-you-call-home-ho my friend.

Chucky's Quinoa Stuffed Mushrooms

"All mushrooms are edible - once."

 - Author Unknown

Hi everybody!   May today be the absolute best Tuesday that you experience this week!

Chucky's Quinoa Stuffed Mushrooms

Umm... Fungus!  Who doesn't simply love fungus?  Whether man-made Quorn products, truffles or mushrooms; you've got to love 'em.  "What?"  "Don't like mushrooms?"  That's okay because I've been called weird for loving tofu.

I decided to make some stuffed mushrooms over this past weekend.  I perused several recipes but none to my particular fancy.  I wanted simple and healthy with a dash of tasty tossed in.  So I decided to whip up my own concoction.  Let's call my recipe Chucky's Quinoa Stuffed Mushrooms.

Stuffed mushrooms ready to finish up on the grill.

INGREDIENTS:

• 16 ounces (approx 18) button mushroom
• 1/2 cup quinoa, make certain to rinse first
• 1/4 cup TVP (optional)
• 1-1/4 cup vegan-based broth (1 cup if not using TVP)
• 1/2 medium onion, finely chopped
• 4 cloves garlic, minced
• Salt and pepper, to taste
• Spices, your choice (optional)  <-- I used a pinch of rosemary

DIRECTIONS:

1. Brush mushrooms clean and break stems from caps.  Set stems aside.
2. Bring quinoa and TVP (optional) to boil in vegan-based broth.  Cover, remove from heat and allow to rest.
3. Place mushroom caps upside down inside aluminum baking pan on grill.  Cook on high for approximately 10 minutes until caps begin to sweat.  Set aside to cool.
4. In the meantime, finely chop the mushroom stems.  Using non-stick spray oil, saute chopped mushroom stems, diced onion and minced garlic.
5. Mix sauteed vegetables with quinoa, salt & pepper to taste and allow to cool.
6. Using soup spoons, generously pack and stuff mushroom until all mix is used.
7. Return to aluminum baking pan and grill for approximately 15 additional minutes.
8. Remove and serve.

ADDENDUM 10AUG2011 - Sprinkle some low sodium soy sauce onto the mushrooms before slicing and eating!  Yum-yum.

And how were they?  Tiffany and I like them.  They met all of my criteria:  simple to make, healthy on the waistline, and tasty on the palate.  But of course, I would be biased.  If this recipe isn't your cup of tea then maybe it will provide a clue on how you can create your own version.

On Sunday night Tiffany and I found ourselves eating simply a bowl of soup and two stuffed mushrooms as our dinner.  Delicious!  Check out the low calories.

Nutrition per stuffed mushroom cap.

Hi-dee hi-dee why-not-make-a-batch-of-stuffed-mushrooms-yourself-ho my friend.

Recipe

Suite Vegetable Juice

"Vegetables are a must on a diet.  I suggest carrot cake, zucchini bread, and pumpkin pie."

 ~ Jim Davis

Hello my friend!  Salutations, best wishes, and a general disbursement of  positive vibes at you.

Suite Vegetable Pulp (Juice) as made in a Blendtec blender.

Whole fruit & vegetable, not just the juice.

"Mmm... A vegetable slosh concoction!"  If I could only get paid a nickel each time that I've heard that, huh?  Mothers ~ make a Suite Vegetable Pulp and watch those darling little children come running!  Just how many times have you moms out there heard, "Geez Mom.  Not another apple juice or Pepsi.  Can I have a V-8 or a pulped vegetable juice?  Please, please?" Only in a fantasy land or in Tiffany & Chucky's house.  <hehe>

Cucumber, green apple, bell pepper, carrot, two tomatoes, & two celery stalks.

Does blending this sound simply delicious or what?

Tiffany and I are hoping to pulp juice for at least one meal per day on weekdays.  We've delved into three or four concoctions thus far and this one was pretty darned tasty.  It's a somewhat more pleasant texture than some of our other experiments.  I suppose that the juicy cucumber, tomatoes and celery provide a superior H₂O:pulp ratio.

We're still considering pulling the Breville juicer out of retirement.  If only we could deal with tossing the seed, skin and pulp into the compost.  Reality tells us that we simply get so much more nutrition pulverizing the entire vegetable & fruit product using the Blendtec.  Additionally, a bonus of fiber to cleanse the pipes.

To quote Blentec:

Well this is a juicer too. But in a juicer what you do is pay a hundred percent for your fruit, take it home, squeeze it out and you might get 25% of your money back. Then you take 75% of YOUR money and all the good stuff and just toss it in the trash. So, a juicer is a horrible investment, but it’s healthy. Cause you get a 95% absorption rate out of the juice. Well, with the speed and power of this machine we take whole fruit and break it down to the cellular level, so you get a 95% absorption rate out of the whole fruit, not just the juice AND its self cleaning when its done.

I do not buy into the inference that the use of a juicer is a horrible investment.  That's a ludicrous statement.  Well... er... that's marketing.  A good juicer does what it does well.  It's not a blender.  It's a juicer.

Nutrition - One serving (half of blended results)

After drinking the juice (and pulp) we simply feel so satisfied and full.  Tiffany and I have convinced ourselves of having improved mental aptitude and awareness.  It's our sincere hope that we have began cleansing our system of processed residual crap.  We believe that our bodies are now absorbing some of this nutrition direct instead of "borrowing" some to fight and address the over-processed crap which we had historically consumed.  Granted, this may be a psychosomatic condition.  But wouldn't you agree that positive vibes beget positive influence?

Hi-dee hi-dee make-yourself-a-healthy-juice-concoction-today-ho my friend.

Stuffed Poblano Pepper

"The disparity between a restaurant's price and food quality rises in direct proportion to the size of the pepper mill."
 - Bryan Miller

May a tidal wave of happiness, joy and health flood every moment of your day!  May you be wringing the excess happiness to those who surround you and may they do the same.  Hi everyone!

Stuffed Poblano Pepper:  Poblano pepper, brown rice, salsa,

corn, crushed pecan, and chili powder.

"Not gonna, not gonna, not gonna."  I'm not going to share the stuffed Poblano pepper recipe.  Why?  It's not exactly brain science and the variations are endless.  You can use a Poblano or you can use a bell pepper.  You can stuff it with brown rice, quinoa, or farro.  You can include minced onion, eggplant, zucchini, or any choice of spices and herbs.

Quick!  Open the cupboard and open the refrigerator.  What do we have in excess?  Are there some left-overs which you can use?  If you use your noggin when selecting the stuffing, you will end up with a healthy and tasty meal (or side dish).  It's truly as simple as stuffing your choice of pepper and then baking (or grilling) it.

There is simply something truly special about the sweet taste of baked pepper when mixed with grain stuffing.   Healthy, nutritious and practically guilt-free.  Simply pay attention to what you're using for the stuffing and don't go overboard on the butter or oil.  This is a healthy dish that needs no fat-laden embellishment.

It's my hope that this particular blog post might shove your mind to the right of that culinary box.  You know... to direct you to think outside of the culinary box.  Yes, your results might not be absolutely perfect but you made it and it's your creation.  This enhances the results no matter what you end up with.

Hi-dee hi-dee reach-inside-the-veggie-bin-and-grab-yourself-a-pepper-to-stuff-ho my friend.

Mmm... Wrap Planet Update

NOTE:  It is with much regret (but many happy memories) that I must report that Wrap Planet is now out of business.

"The embarrassing thing is that the salad dressing is outgrossing my films."

 - Paul Newman

Salutations my friend!  May a smile be imparted upon your face and cloaking your heart all of the day long!

Did someone say Wrap Planet?  "Hey Chucky!  Hey Tiffany!  I thought that ya'll were doing the veggie, nut, and fruit thang right now?"  But, my dear friend... they have salads and smoothies galore!  If you can think of it, perhaps Wrap Planet will make it.

Asian Salad:  fresh lettuce, snow peas, mandarin oranges,
baby corn, red bell peppers, roasted peanuts with sweet
Thai dressing and crispy noodles.  Added tofu.

Visit them and you shall quickly recognize that you're no longer in a conglomerate franchise kingdom, Dorothy.  Simply peruse their impressive menu, click your heels three times, and say to yourself, "There is no place like a genuinely personable dining establishment."  "There is no place like a genuinely personable dining establishment."  "There is no place like a genuinely personable dining establishment."

After you have stopped salivating, wipe the drool from your lips and simply ask Olga if she'll make what your little culinary heart desires.  Within reason, she'll make every effort to create it.  Besides the abundance of wraps, salads, tacos, and smoothies on their menu, they are receptive to customization.  They won't add pin striping to your 1972 Ford Pinto but might make a menu wrap selection into a salad bowl.

Greek Salad:  fresh lettuce, feta cheese, mix Horiatiki
veggies (tomatoes, bell peppers, cucumbers, black olives
and onions (your choice)) tossed with Greek dressing.

Don't want chicken?  Why not substitute hummus?  Who wants animal flesh in their wrap or on their salad anyway?

Tiffany and I just visited Wrap Planet this past weekend post "Operation Reborn Vegetarian".  In an effort to cut calories, we elected to order salads instead of our usual wraps.  Goodness gracious were our salads humongous!  An abundance of lettuce with ingredients and condiments to spare.  Ne'er a bite which did not include some tasty morsel of goodness 'n taste.  Both Tiffany and I walked out completely stuffed!  And... just from a salad. 

The point of today's post?  First and foremost, to share this Winter Park gem with anyone lucky enough to live near Wrap Planet.  But, also to show that our restaurant choice can adjust to our dining changes.  No fancy corporate uniforms and no clowns or kings selling me a burger... just excellent quality food at an excellent price.  I walk in and walk out feeling good.  I've bypassed the corporate giant and allowed my taste buds to experience something delicious.  My hard earned dollars (er... earned dollars) remain local to my community.

Thanks Wrap Planet!  I've said it before, I'm saying it now, and I'll certainly say it again... You rock!

Hi-dee hi-dee support-your-local-dining-establishment-ho my friend.

The Hawk, The Lion, and The Cardinal

"Climb the mountains and get their good tidings.  Nature's peace will flow into you as sunshine flows into trees.  The winds will blow their own freshness into you, and the storms their energy, while cares will drop off like autumn leaves."

 - John Muir

Hi everyone.  May you have a simply wonderful day if only because you allow it to be so.

See the snow?  This is not my photo.  I live in Orlando.

As I was sitting on my back porch this past Saturday grilling some vegetables and looking out to enjoy some nature.  You know... birds on the feeder, lizards climbing the screen, butterflies tumbling through the air, and squirrels gathering the feeder left-overs.  Although I became a vegetarian primarily for health reasons, a nature related thought filled that little plastic bubble head of mine.

Again, not my hawk.  This hawk is from Texas, not Orlando.

I sometimes have a hawk problem (ugh!).  My smart little hawk friend knows where the neighborhood bird feeders reside and I regularly see his little ol' shadow streaking across my backyard through the trees.  I've even seen him snack on a poor innocent dove, rest on the roof of my shed awaiting his next meal, and even sitting on a tree branch mocking me.  I've ran outside yelling and flailing my arms to no avail.  This hawk just sat there on that branch inches beyond of my reach, looking at me as if I were a village idiot.

Nope.  Not my lions.  Haven't seen any in my back yard lately.

In any case, I began thinking of nature's carnivores and omnivores who stalk and kill it's prey.  The hawk who kills its prey, the African lions who kill their prey on those National Geographic specials, and those everyday occasions when you witness a cardinal swooping down to snag a bug in mid-air.  

It's a horrible event, isn't it?  Well... No, it's not.  It's part of nature and this beautiful planet of ours.  Animals whose instincts know no difference.  As taught to us from very early on, it's simply Mother Nature doing her thing.

"Okay, I get it Chucky.  But why are you telling me something that I already know and prefer not to think about?  Can you explain this to me please?"

As I was sitting on the back porch awaiting Tiffany to join me and staring out at nature, my little mind was churning away.  I dunno... I just simply do this sometimes.  What's the difference between these creatures and we humans?  Why do I frown upon eating meat (non-human animal flesh) when I simply accept the hawk, the lion and the cardinal living this way?

I'll tell you why.  The animal was designed to be either a carnivore or omnivore.  Human beings were not.  Okay, yes... Humans operate as omnivores but eating other animals is not a necessity but, rather a choice.  You do not have to eat that hamburger or steak in order to survive.  You have a plethora of non-animal based food choices that the hawk, the lion and the cardinal probably do not have.  To get by on a daily and seasonal basis to survive, the carnivore and omnivore must consume its prey.

I dunno.  It just seemed an interesting thought to me.  Why do we eat meat?  When did primeval mankind decide to consume meat?  Again, why?  When looking at our teeth, saliva, and other physical attributes, we're not designed to eat meat.

Can anyone tell my why I even needed to become a vegetarian in the first place?  Why?  Why were my parents, their parents, and I not raised as herbivores?

Just my thoughts.  You don't have to agree and you are certainly welcome to disagree.  Hey!  There is even a Comment link below.  Convenient, eh?

Hi-dee hi-dee human-beings-are-complex-creatures-ho my friend.