“The whole is more than the sum of its parts.” ~ Aristotle, Greek philosopher (384 BC – 322 BC)

With apologies to Aristotle, when it comes to spending money on seasoning blends, my rule of thumb is that the sum of the parts should never exceed the price of the most expensive individual component – especially if most of the ingredients that are already marking time in my cupboard.

Checking out the spice rack at our local grocery store, I noticed that Thai Seasoning Blend was $6.99 for a 2-ounce bottle. The first ingredient on the list was black pepper.

In making this blend, you can control how spicy you want it to be by adding or omitting the cayenne pepper. Some prepared blends also include nutmeg, onion powder, and mint, for example, so if you have a favorite Thai flavor, by all means add it and make the mixture your own!

Thai Seasoning Blend

Makes about 3 tablespoons
Time: 3 minutes

½ teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoon coarsely ground black pepper
2 teaspoons lemon grass OR basil
2 teaspoon ginger
2 teaspoons garlic powder
Up to 1 teaspoon cayenne pepper (optional, to taste)

Measure ingredients into a small jar. Cap tightly and shake to blend.

Of course, the whole reason for even looking at the Thai Seasoning Blend in the first place was because we wanted a Thai Brown Rice Noodle Stir-Fry for supper.

If you’ve never used rice noodles before, you need to know that this is a great weeknight dish because all you have to do is soak the noodles – no boiling required! We use the Annie Chun’s Brown Rice Noodles (as for Pad Thai), which is almost indistinguishable from the regular rice noodles except that they are more nutritious. They are both gluten-free.

Thai Brown Rice Noodle Stir-Fry

Serves 4
Time: 20 minutes (less if using frozen veggies)

1 (8-ounce) package Pad Thai style rice noodles
2 tablespoons canola or vegetable oil
4-6 cups cut up vegetables, fresh or frozen. We used fresh onion, red bell pepper, pablano chile pepper, zucchini, and snow peas for the batch shown in the photo.
1 cup roasted, shelled peanuts (skins off)
1 tablespoon Thai Seasoning Blend (recipe above)
1 whole lime, quartered

Place the noodles in a large bowl and cover them with hot (not boiling) water. I just use water right from the faucet.

While the noodles are rehydrating, begin to sauté the vegetables in the oil over medium heat in a deep skillet or wok. NOTE: I start with the onion, then add vegetables in the order given, based on their relative firmness, always ending with the tender snow peas at the same time I add the noodles. If you are using frozen vegetables, they can be added all at once since they are already partially cooked.

After the noodles have been soaking for about 10 minutes, drain off the water.

Add the noodles to the skillet with the vegetables, cover the pan, and allow to steam for a couple of minutes. Remove the lid, add the peanuts and Thai Seasoning Blend, and toss lightly to combine. Remove from heat and serve while still hot, with a wedge of lime for individuals to squeeze on the juice to their own preference.

“Every leaf speaks bliss to me, fluttering from the autumn tree.” ~ from the poem “Fall, leaves, fall” by Emily Brontë, English novelist and poet (1818-1848).

Lunch is undoubtedly my least favorite meal to prepare. I am happy reheating leftovers, or, at best, throwing together a quick soup. Sometimes, however, I am not alone and a real lunch is called for. You know — – sandwiches.

We gave up using mayo and Miracle Whip several years ago, when eggs got scrapped from the diet, which knocked some of our favorite salads off the menu too. Then, we discovered some substitutes. And one of them, the Follow Your Heart Grapeseed Vegenaise really stood out.

Grapeseed oil has been studied for its rare ability to manage cholesterol issues, lowering LDL (bad stuff) while raising HDL (the good stuff). So, if we’re going to include fats in our diet, why not make them work for us?

The grocery stores don’t exactly put this product at eye level, but we did find it in the healthy foods section (which sort of begs the question, “What kind of food is in the rest of the store?”), down near the floor. What a shame, because it tastes really good – very light, slightly sweet, and has a smooth, creamy texture that can certainly compete with the big brands.

We’ve learned to stir some Mrs. Dash into the Vegenaise and find that it comes out with even more flavor than Miracle Whip. Cole slaw made with this combination has never been better.

Today, we were looking for a quick but filling lunch after coming in from a morning spent outdoors enjoying the autumn weather and falling leaves, so we pulled out a can of chickpeas and made an outstanding Chickpea Salad for open-faced sandwiches.

Just for the fun of it, we also stirred in some Japanese furikake seasoning. You can buy this popular blend of dried seaweed and sesame seeds pre-mixed, or use the recipe on page 102 of the Mosaic Meals cookbook to make your own.

Chickpea Salad

Makes 1 ½ cups (4 sandwiches)
Time: 7 minutes

1 (15-ounce) can chickpeas, rinsed and drained
¼ cup Vegenaise or other creamy salad dressing
2 tablespoons Sushi Sprinkles or furikake seasoning
1 teaspoon Mrs. Dash

Mash about half of the chickpeas with a fork, then stir in the remaining half along with the rest of the ingredients.

We enjoyed our Chickpea Salad as an open-faced sandwich, but it is also delicious served as a salad on a bed of lettuce or in a tomato shell. Isn’t it great when elegant meets easy? Chickpea Salad is party-worthy, and a perfect alternative to the chicken or tuna salads that are often served for ladies luncheons.

“Fall seven times, stand up eight.” ~ Japanese proverb

First business of the day is to announce the So Delicious giveaway winners. (insert trumpet fanfare here) Ashley, Jacob, Marie, and Claire – check your email for a mailing address request so that we can send you each a coupon for the product of your choice! The answer to the question about where mocha got its name is from the shipping port of Mocha in the country Yemen, where coffee beans with distinctive chocolate overtones come from.

And now, without any semblance of a smooth transition, we go on to today’s Meatless Monday meal…

Kabocha (also spelled Kobacha) squash was new to us up until last week. It is grown locally in the southwestern US, but most of it is exported to Japan, where it is popular for its very mild, sweet flavor and buttery texture. At first bite, we knew it would be an excellent replacement for pumpkin in savory dishes, being faster to cook and smoother in the mouth.

Efficient timing will help you get this very nutritious meal on the table in just 35 minutes: Start cooking the grain (rice, quinoa, or couscous) first. Cut up the onion and pepper and, while they are cooking, prepare the squash. Once you’ve added the final ingredients to the pot and covered it, you’ve got 20 minutes to sip on some wine or catch up on the news.

If kabocha squash isn’t in your store, then simply use fresh pumpkin or butternut squash and add 10 minutes simmering time.

Sweet and Spicy Kabocha Stew

Serves 4
Time: 15 minutes active + 20 minutes simmering

1 medium onion, diced
1 pablano chile or green bell pepper, diced
1 tablespoon canola or vegetable oil
1 tablespoon garam masala (click here for recipe) http://www.mosaickitchen.com/?p=164
1 (15-ounce) can or 1 ½ cups rinsed and drained chickpeas
4 cups fresh kabocha squash, peeled and cut into 1 inch cubes
1 summer squash (zucchini or gold bar), diced
1 cup raisins
1 (15-ounce) can diced tomatoes in juice
¼ teaspoon cayenne pepper (optional)
¾ cup water

3 cups prepared brown rice, quinoa, or couscous

Soften the onion and pepper in the oil over medium heat in a large saucepan for about 8 minutes, being careful that it doesn’t brown.

Stir in the garam masala for about 20 seconds so that it becomes fragrant. Add the remaining ingredients and toss to combine. Bring to a boil, then reduce heat to simmer and cover the pot. Allow to simmer for 20 minutes, or until the kabocha squash is tender.

Serve over cooked brown rice, as we did for the photo, or top with quinoa or couscous. This spicy dish pairs well with a chilled white wine such as Sauvignon Blanc or a glass of iced peach tea. If you have time left over for baking, try the Double Ginger Cookies from page 140 in the Mosaic Meals cookbook for dessert.

“…Last comes the beverage of the Orient shore,
Mocha, far off, the fragrant berries bore.
Taste the dark fluid with a dainty lip,
Digestion waits on pleasure as you sip.”
~ part of the Frugality poem by Pope Leo XIII (1810-1903)

Today is National Coffee Day. Ha! Like we need an excuse… In honor of this special occasion, the folks at So Delicious have sent us 4 coupons for free products (like their delicious coffee creamers or the new Greek yogurt due on store shelves in October) to share with some of our lucky readers. Read to the end for details.

Also in honor of this special occasion and the unseasonably warm weather that has continued into the end of September, we’re making an icy whipped mocha drink with a combination of ingredients that will knock your socks off.

The coffee concentrate and chocolate syrup that are called for can both be purchased commercially, but we’ve included some easy recipes to make your own. To our knowledge, neither of these are available as Fair Trade Certified off the grocery shelf, but making them yourself can ensure that.

The So Delicious Coconut Milk Creamer comes in French Vanilla, Hazelnut, and Original flavors, all with 0 grams of fat. We think the Hazelnut is the best, so that’s what we’ve used here but take my word for it – any one of them makes a wonderful drink – and that 2 tablespoons of brandy? Well, that just makes it perfect.

Cocomocha

Serves 1
Time: 3 minutes

¼ cup coffee concentrate (see below)
2 tablespoons chocolate syrup (see below)
½ cup Hazelnut flavored So Delicious Coconut Milk Creamer
¼ cup So Delicious Coconut Milk Beverage
2 tablespoons brandy (optional)
½ cup ice cubes

Measure the coffee concentrate, chocolate syrup, creamer, milk, and brandy (if using) into a blender and process on high for 10 seconds. Add ice and blend on high just until the ice is chopped to your preference. Pour into a tall glass and drink while cold.

Coffee Concentrate

Makes 3 cups
Time: 3 minutes active, 12 hours to steep

1 cup ground Fair Trade coffee
3 ½ cups cold water

Measure coffee and water into a 1-quart jar. Cover and allow to rest overnight, or about 12 hours.

Pour the coffee through a fine sieve and collect in a clean jar, pressing the grounds to extract as much liquid as possible. There should be no traces of grounds in the concentrate. If there are, filter them a second time through a coffee filter.

Cover the jar tightly and store in the refrigerator. Great for recipes that call for just a tablespoon or two of strong coffee or espresso.

Chocolate Syrup

Makes 1 cup
Time: 15 minutes

½ cup Fair Trade cocoa
½ cup Fair Trade sugar
½ cup water

Measure the cocoa and sugar into a saucepan, then slowly add the water, whisking to prevent lumping. Bring to a boil, then simmer for about 12 minutes to thicken slightly. Cool and store in a tightly covered jar. Use anywhere you would use a commercially prepared syrup – in drinks, drizzled over desserts, or to dip cookies.

We made some ChocolateTruffles and Sugar Plums from the Mosaic Meals cookbook to go with our Cocomocha. While you’re sipping, add a comment to this post telling us what So Delicious product you’d like to try and how you’ll use it. On Monday, October 3rd, we’ll put the names of everyone in a hat and pick out 4 coupon winners.

BONUS: If you also tell us where the name Mocha originated, we’ll put your name in the hat twice!

“Love doesn’t grow on trees like apples in Eden – it’s something you have to make. And you must use your imagination too.” ~ Joyce Cary, Anglo-Irish novelist and artist (1888 – 1957)

Using the imagination in the kitchen is the best way to keep healthy foods from becoming boring. Sure, a salad of lettuce, cucumber, and tomato is easy and quick to prepare, but it doesn’t take long before it becomes apparent that this combination lacks inspiration. Even a rabbit would be grateful for the addition of an occasional apple.

Since apples are never more fresh than they are at this time of the year, we thought it would be nice to use one to liven up our Meatless Monday lunch. Toasting the apple slices brings out the natural sugars, adds a little color, and the warmth provides a pleasant contrast to the cold lettuce. We combined ours with pecans and some dried cranberries, but other dried fruits and nuts could have been equally as tasty. If we’d had any canned mandarin oranges in the pantry, they might have gone into the bowl, too.

Toasted Apple Salad

Serves: 2
Time: 15 minutes

1 large apple
4 cups torn lettuce leaves
¼ cup coarsely chopped pecans
¼ cup dried cranberries or raisins
¼ cup ginger flavored salad dressing (we used the Creamy Ginger Dressing recipe from page 117 in the Mosaic Meals cookbook)
 

Peel the apple and slice it into thin wedges. Place them in a single layer in a non-stick skillet over medium-high heat until lightly browned, then turn over to brown the other side. Stir in the pecans and dried fruit to warm slightly.

Divide the lettuce between two plates, then top with the hot apple mixture. Serve immediately with your favorite ginger flavored salad dressing.

While eating my salad at lunch today, I came across a delightful story from NPR that fits perfectly with the Meatless Monday theme. It is about a German cow named Yvonne who has gained local fame and a devoted Internet following by escaping a slaughterhouse and all attempts at capture over the last 100 days: Freedom for Yvonne.