I am finally settled in to my new home in Southern California.  It’s beautiful here.  The sun shines everyday, there are gorgeous mountains to look at (and hike up), and the pace here is just a bit slower than in New York.  I’ve made a couple of weekend trips already (Los Angeles, Las Vegas) and for someone like me who loves to take get-away trips, it seems California is going to suit me just fine.

I’m still searching for a job (and anxiously awaiting the results of the CA Bar Exam in November) so I currently find myself with far too much free time on my hands.  This of course is not a bad thing, it’s just a huge change for me.  You see, studying for the Bar is like having 3 full time jobs for 2 months.  It’s brutal, it’s exhausting, and it’s completely overwhelming.  And that’s just studying for it!   Then you have to take a 3 day, 18 hour exam.  Oh, and did I mention that law school really doesn’t prepare you for the subject matter on the exam?  Yeah, it’s not a pleasant experience.

So now that I have 3 (three!) months to wait for my results, I’m finding myself slowly returning to normal.  There are far less headaches, cups of coffee, take out containers, and flash cards in my life these days.

What does this mean for the blog?

Well, it means that I’ll actually be blogging more frequently again!

Starting now, with this Hearty Brown Rice Salad with Red Wine Vinaigrette and Toasted Pecans.

You see, it’s really freaking hot in Southern California right now.

108*?!  Not something I’ve ever experienced before.  Not something I really enjoy either.  It’s unseasonably hot here, and even though I live in a gorgeously air conditioned house, I can’t bear to cook or eat hot foods.  So, I made a big pot of rice the other night, and made this salad with it.  It’s cool and light while still being hearty.

You can use any type of rice you want in this recipe.  Even leftover chinese take out rice is fine.  Here, I used a Brown Rice Medley that a friend introduced me to.  It’s fairly quick cooking for brown rice and I love the variation in textures.  If you have a Trader Joe’s near you, I recommend picking up a bag.

So here we go with the recipe!

Hearty Brown Rice Salad with Red Wine Vinaigrette and Toasted Pecans

• 1 1/4 cup rice, cooked and cooled
• 1/2 cup chickpeas, drained
• 1 cup baby spinach, packed tightly, julienned*

• 1/4 cup olive oil
• 3 tbsp red wine vinegar
• 1/2 tsp dried basil
• salt
• pepper

• 2 tbsp raisins (optional)
• 2 tbsp chopped pecans

In a medium mixing bowl, combine the rice and the chickpeas.  Add the spinach.  Set aside.

For the Vinaigrette:  In a small bowl, combine the olive oil, red wine vinegar, and basil.  Whisk to combine and season with salt and pepper to taste.  Stir in the raisins so they start to soak up the dressing.

For the Toasted Pecans**: In a small dish, microwave the pecans on high for 20 seconds at a time, until they smell fragrant.  It usually takes 45 seconds or so.

Assembling the Salad: Add the vinaigrette and the toasted pecans to the rice and chickpea mixture.  Toss to coat. Cover tightly and let chill in the fridge for at least an hour before serving, so they flavors can combine.

Notes:

* To julienne the spinach, gather it into a fairly neat pile, with most of the leaves facing the same direction.  Then just thinly slice it lengthwise.  You can also just roughly chop it- it will work just fine.

** This is how I “toast” small amounts of nuts.  It works great and doesn’t heat up the kitchen.  It’s also harder to burn them!

I’ve made these chicken-style seitan nuggets a few times now, and I’m a big fan.  The recipe comes together in minutes, they bake quickly, and the texture of the finished product is perfect.  Seitan can sometimes be really rubbery and tough, but these are just right.

Last night, I made a batch of the dough and made half into nuggets, and then experimented with the other half.  I was oddly craving Italian Wedding Soup (I have no idea why, I’m pretty sure I’ve never had it before, but I saw a can of it in the store and it looked really good) so I wanted to see if these could work as tiny “meat” balls.  Well, it worked perfectly!

I pinched off tiny pieces of the dough, rolled it between my palms, and placed them in a cast iron skillet over medium heat.  I skipped the breading step in the recipe.  They cooked pretty quickly, just a couple of minutes per side and they were done.  The texture was great!  I’d love to try baking these next, to cut down on the oil a bit, but honestly these were so awesome.

I looked up what Italian Wedding Soup is made of, and while the recipes varied quite a bit, it seemed like a broth based soup with meatballs and greens.

I started with olive oil, onions, garlic, and celery.  Next I added some crushed red pepper flakes, oregano, and dried basil.  When the vegetables were soft, I added some red wine, then added water, vegetable bullion, kidney beans, and the meatballs.  I let that simmer away for 30 minutes or so, then added a few handfuls of torn spinach.  I let that wilt in for a bit, then dished out a bowl.

It was great!  Just what I wanted on this cloudy day.  I think next time I’ll hold off on putting the meatballs in so early, as they got a bit spongy, but the flavor was still great.  The soup also came together very quickly and could be made to feed a ton of people for not very much money.  It’s also pretty versatile.  Like most soups, this “recipe” is one that can be easily modified to use what vegetables and canned beans you might have on hand.  My dad makes a soup similar to this with kale or swiss chard as the greens.  Cannelini beans would also be great here.  Really, soup is a great way to experiment with flavors.

I just had the most delicious dinner.  It was a long day at school today, so I think that was part of why it tasted so good.

It was so good that I forgot to take a picture of it.  Doh!  Since I can’t supply you with pictures, I’ll provide you with instructions to recreate it.

Here’s what I had:

• Roasted Portobello Mushroom
  • Roasted with just a bit of balsamic vinegar and dried oregano in the cap at 400 degrees for 5ish minutes.  Removed, set toaster oven to broil.  Topped with tomato and red bell pepper slices, panko breadcrumbs and broiled for 2-3 minutes.  Topped with Munster cheese and broiled for another minute or so.
• Sweet Potato and Butternut Squash Mash
  • Leftover roasted vegetables simmered for a minute or two with some soymilk and leftover mushroom stock.  Mashed.
• Spinach Salad with Feta, Farmers Market Tomatoes, & Annie’s Brand Goddess Dressing

• Smuttynose Pumpkin Ale
  • I was being seasonal?

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So yeah.  Tasty.  Make it.

Since I’m still new at this blogging thing, I thought I’d try a different approach to posting.   Here is a fairly random sampling of food that I’ve made and eaten over the past couple of weeks!

First up: A Green Smoothie

Green Smoothie

I bought a bunch of spinach at the farmers market (an entire plastic grocery bag full!) and decided to use some up in smoothies before it went bad.  Green smoothies are great, just add everything you usually like in a smoothie and chuck in a handful of spinach!  You can’t taste the spinach at all.  This one had banana, yogurt, soymilk, and some blueberries.

Next up is a typical breakfast.

Oatmeal with half a banana mashed in and homemade granola, yogurt, blueberries and flax seeds on top.  It’s getting a bit hot out for oatmeal these days though.  More recently I’ve been having cereal or yogurt.

Some weekends I really make an effort to make a bunch of food to take for lunches during the week.  Here’s photo documentation of it   First I made Spaghetti and Bean Balls from the vegan bible cookbook Veganomicon.

I topped the bean balls with some shredded vegan mozzarella cheese.  I’ve tried a bunch of vegan cheeses, and I have to say that I’d rather just go without rather than eat “fake” cheese.  The texture and the flavor are just not satisfying at all.  I thought I’d swoon over Teese and I was disappointed, and FYH was a little bit worse.  Bummer.

I’d show you the final product, but the pictures came out pretty bad.  Basically I cooked some whole wheat pasta, topped it with some of the red sauce, some of the bean balls, and a bit of sauteed zucchini.

I also took advantage of my oven space, since it was already on and made some Chickpea Cutlets, also from Veganomicon.

Chickpea Cutlets

These are awesome to make in advance, and are great on top of salads, pasta, or in sandwiches during the week.  My favorite way to have them is to reheat them in the toaster oven, slather them with Franks Red Hot, and chow down with some yogurty dipping sauce.  Who needs chicken wings??