Ken and I did try out some old favorite restaurants and a new restaurant this week. He was in charge of meals because I had so much studying to do in the evenings, and when Ken is in charge of meals, it is usually eating out!

We ate at Kansai Japanese Steakhouse. Wonderful veggie sushi, miso soup, and salad. I did steam vegetables one night at home, didn’t have time to go out to eat. Friday night, after it was all over, we met my nephew, Casey, and my brother, Rusty and sister-in-law, Penny for dinner at Ramsi’s Cafe on the World over in Louisville. It was delicious! I very highly recommend it. Lots of vegetarian and vegan choices! I had Seitan Parmesan on Cuban bread. OMG it was delicious! Ken had 1001 Arabian Lentils. I thought it was delicious, he thought it was okay. Lentils and rice with cumin and cinnamon. YUM! Penny had a roasted vegetable panini that was fabulous and Rusty had the 15 bean (Vegan) soup, delicious, and Thai Noodles, also muy delicioso (I know it’s spanish, but I don’t know how to say muy delicioso in Thai!)! Casey had chicken in jalepeno sauce over rice. He said it was very good also. It looked delicious.

So, if you are ever in Louisville Kentucky, visit Ramsi’s Cafe on the World!

I was so hungry for home-cooked food I couldn’t hardly stand it. I am an early morning riser, usually, but Saturday morning I slept until 9:30 a.m. My daughter called and woke me up. Today, Sunday, I slept until 10:00 a.m. I must have been exhausted!

Saturday afternoon I cooked a Fall Vegetable Hash.

This was a very delicious dish. I made it as follows:

1 medium onion
6 baby bella mushrooms
2 medium white potatoes
1 large sweet potato
1 small red pepper
1 small green pepper
1 bunch lacinto kale
2 Tablespoons olive oil
3 garlic cloves, minced
Salt
Pepper
Chipotle Powder

Dice all the vegetables into very small pieces (kind of hash like). Put 1 tablespoon olive oil in a stainless or cast iron skillet (you want to be able to put it in the oven), and bring it to heat. Place onions in first and let cook for about 3 minutes, do not brown. Add muchrooms and poatoes (both kinds) turn with pancake turner to combine. Let cook 3 more minutes, turning with pancake turner after 1 1/2 minutes. Add peppers turn to combine. Add all seasonings. If skillet is too dry, add about 2 tablespoons of water. Add kale that you have cut into small pieces and turn with pancake turner to combine.

Place entire concoction into the oven on 375 degrees for 20 minutes to let roast. In the meantime, place minced garlic in the additional 1 tablespoon of olive oil and let simmer (without browning garlic) for about 5 minutes. Remove hash from oven and drizzle with garlic infused olive oil. Let some of the pieces of garlic garnish the top. Serve with brown bread or with a salad (especially yummy). I try to have salads every chance I get.

Later we were hungry again, so I made some cabbage soup. Our friend, Beverly was here, so she had dinner with us.

So delicious and very easy to make.

1 medium onion, chopped
2 medium potatoes, chopped
2 carrots, chopped
1/2 medium-sized head of cabbage
3 cups low-salt veggie broth
1 cup water, or enough to bring liquid to above level of vegetables.
Salt
Pepper
1 Tablespoon Earth Balance margarine
1/4 cup plain rice milk

Place vegetables into soup pot with 1 Tablespoon olive oil. Let saute for about 3 minutes, stirring often. Add veggie broth and water, salt and pepper. Let cook until potatoes are fork tender. Add soy margarine. Once the margarine has blended add the rice milk. Stir and serve.

I hope you enjoy these very easy fall dishes.

Happy, Healthy Eating,

Jackie V.

I made Agedashi Tofu and Miso Soup for lunch. It was a very quick lunch, definitely not low-fat, but I don’t feel having this once in a while will throw me off track. It is not something I would eat every day, but is a wonderful now and then lunch and a much better choice (for me) than a burger! Miso soup has become my new “comfort” food.

I got my recipe from Everyday Dish. There are so many great recipes here and videos to watch along with the written recipe! I love this site!

Here’s the link for the recipe:

Agedashi Tofu

Miso Soup:

For miso soup I just lightly sauté onion and mushrooms and place them in the bottom of the bowl. I then bring 3 cups of water to a boil, remove from heat and add 2 Tablespoons miso paste (I use the brown rice miso usually), stir until well blended and then ladle over the onions and mushrooms. You can add seaweed, I just didn’t have any this day. The main thing is that you do not want to bring the liquid to a boil once you have added the miso paste. If you make too much and have some later, heat it gently and do not bring to a boil.

Here are some more pictures of our lunch:

I sure hope you try this recipe. Don’t be afraid to be adventurous. It was fun and very, very tasty!

Happy, Healthy Eating

Jackie V.