Raw Carrot and Vegetable Soup

My adventures in raw are progressing, albeit very slowly. As I move closer to this world, I have been trying to omit the salt. Generally, it hasn't been difficult...until I made this soup. Pureed carrots and filtered water as a base do not really pack a lot of flavor. This is where the line between eating for entertainment, and eating purely for nourishment is drawn.

Looking back, I think if I would have blended the carrot with the tomatoes, it may have resulted in a better flavor. Or, I could have blended a few pieces of wakami or arami to supplement the salty flavor that I craved.

I have read that the longer you go raw, the better your palate becomes at picking up subtle flavors that our American palettes (that are so heavily relaiant on salt and sugar) can't even taste. I will get there. :-) It may even further refine my wine palate! Who knows??

First, I put one large carrot, one small clove of garlic, and one small serrano pepper into the food processor with probably about a cup of filtered water. I pureed until nearly liquefied. Next, I added fresh, juicy, heirloom tomato chunks, and thin slices of crisp spinach, and sweet yellow peppers. Finally, I cracked a touch of black pepper over the top, and served cold.

You will probably want salt...:-)

Polenta Pizza

This was a clean-out-the-fridge type concoction. I have had this polenta (organic, non-gmo corn, of course) that I picked up from Trader Joe's taking up space in my fridge for quite some time. Yeah, yeah...the polenta isn't homemade. But sometimes, you really need something quick, and this satiated my desire for a time-conserving meal that packed a lot of flavor. I also didn't have to turn the oven on...a big plus on a 90 degree day when I have had all the different variations of salad that my produce will allow.

I cut the polenta into 1/4 inch rounds, sauteed in olive oil for about 4 minutes on each side, then topped with a spoon full leftover marinara I made earlier this week, a little bit of grated almond "mozzarella" cheese, and garnished with a fresh basil leaf from my windowsill plant. Voila. Fast, simple, and delicious!!

Raw "Tu-Nut" Salad

I want to go raw. I really do. I am not ready to make that life change quite yet. It's a monumental commitment, and I still have a lot of reading and researching to do.

When I did the master cleanse in February, the outcome was a decision to go vegan. I am gearing up to do another cleanse in late September/early October. Maybe this time, the ultimate goal will be a transition into a raw diet.

Until then, I have challenged myself to try and only eat one cooked meal a day, with every other meal being raw. I think that will be the most realistic progression into a raw lifestyle. It's an experiment, to say the least!

Karina Allrich (the Gluten Free Goddess) re-tweeted this recipe a couple of weeks ago, and I have been anxious to try it ever since. It did not disappoint!

I enjoy things like tofu, and tempeh for their own flavors, and the flavors they take on when they are cooked with other things. When I make a tofu scramble, I am not trying to replicate the flavor of scrambled eggs, rather appreciate the dish for it's own flavor. If I make a tempeh burger that just happens to taste like the real thing, awesome...but it was not the goal.

Well, strangely enough, this raw "tu-nut" salad kind of tastes like tuna fish salad. But it tastes cleaner...no fishy flavors, or heavy oils from the mayo. It's delicious. I opted to keep it raw and pair the salad with cucumber slices and sweet baby heirloom slices (which, by the way, may be the best tomatoes I have ever tasted...part of my farmer's market haul yesterday...see brownish-purple tomatoes below), but the salad would also be awesome as a sandwich.

Kathy's Tu-Nut Salad

2 cups soaked raw unsalted almonds, reserve salted soak-water (I opted NOT to salt...didn't need it!)
1/2-1 cup reserved water
1 cup marinated mushrooms, drained
2 Tbsp liquid from marinated mushroom container
(I used garlic-pickled mushrooms I found at the farmer's market. You could also use Trader Joe's Garlic Marinated Mushrooms)
2 Tbsp grape seed oil
1 1/2 Tbsp maple syrup (or agave) (I used agave)
1 tsp garlic powder
1 tsp black pepper
1 tsp sea salt
optional: 1/2 jalapeno with seeds - for spiciness
optional: additional herbs/spices like dried rosemary or fresh tarragon, basil or parsley

Fold-in:
1/2-1 cup celery bits
extra black pepper

Tools: 6-cup+ food processor
*you will need to blend in two batches if using a mini 3-cup food processor*

Directions:

1. Soak your almonds overnight - at least 6 hours. Add a few pinches of good salt to the soaking water. I use a seasoned black sea salt I bought at a specialty store.

2. When you are ready to process the almonds, add 2 cups of the soaked nuts to a food processor. Add about 1/2 cup of the soaking water as well. Next add the maple syrup or agave, grape seed oil, garlic powder and a pinch of the salt and pepper.

3. Blend on medium/high until the mixture becomes blended into fine flaked scraps. Add more water if too dry. You do not want to over-process the nuts for this recipe because you want them to resemble a flaky tuna-inspired texture.

4. Next, add in the mushrooms and mushroom marinade liquid. Any canned or bottled marinated mushrooms should work well. The brand I used were soaked in a vinegar/oil/garlic/seasoning mixture. Just make sure you use juicy marinated mushrooms - something dry and raw will require a few recipe modifications (like adding your own vinegar, much more liquid and extra seasonings).

5. Blend the almond/mushrooms mixture until you are happy with the texture. Pulsing is a good food processor setting to use. Do a taste test and adjust salt/pepper/sweetness/spices/water to your taste buds. If adding jalapeno, do it here.

6. Scoop out the finished product. Set aside.

7. Finely chop about 1/2-1 cup of washed/scrubbed celery. Fold the celery, plus a bit of additional black pepper into the mixture. You can also fold chopped tarragon, dill or flat-leaf parsley into the mix for an 'herbed' flavor.

8. Cover and chill in fridge for a few hours before serving for best taste/texture results.

9. Serve on sandwich bread or as a dip. Perfect for stuffing a pita. No other ingredients required to create a flavorful vegan sandwich you and your family will crave.

original recipe

Two Bean Salad

This salad was another result of the particularly successful farmer's market haul I mentioned in my last blog.

I had already made the lemon pepper two bean salad the day before, but thought that it would be better suited as the main component of a fresh veggie salad. I am off to the farmer's market again in a couple of hours so, hopefully, I come back with an even better selection of fresh, local, and organic produce.



Lemon Pepper Two Bean Salad
(you can use any 2 types of beans you would like. Also, I used dried beans as opposed to canned beans and soaked them overnight. Most cans are lined with Bisphenol-A, so I have been making an effort to avoid them as much as possible.)

15 ounces garbanzo beans (1 can)
15 ounces pinto beans (1 can)
1 1/2 cups parsley, finely chopped
1 large lemon, juiced
2 Tablespoons balsamic vinegar
*apple cider vinegar can also be used
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons black pepper
dash of salt (optional)
drizzle of grade B maple syrup (optional)

Directions:

1. Drain and rinse your canned beans. Rinse in ice cold water. Pat dry with a paper towel and pour into a large mixing bowl.

2. Juice your lemon and add juice to mixing bowl.

3. Chop your parsley and add to mixing bowl. Also add in vinegar, pepper and optional maple syrup and salt.

4. Toss salad well - with a folding motion. Try not to mash beans. Transfer to serving dish.

5. Cover, and place salad in the fridge to chill for at least 15 minutes. Longer is fine too.

6. Serve chilled on its own, or as a side dish.

original recipe link


For the salad:

I made a simple sesame vinaigrette from white vinegar and sesame oil (to taste). I tossed that with red lettuce. Next, I layered sliced cucumbers and tomatoes all around the plate. I spooned the bean salad in the middle, and topped with a small amount of almond "mozzarella" cheese.

Tempeh Pesto Stuffed Tomatoes

That was a long hiatus that I don't wish to take again...It's been a busy summer! My dad came to visit, then my position was cut at work, then my sister came to visit, then I got a new job, then I went on vacation and, finally, I decided to take a few minutes for me.

I enjoyed a trip to the weekly evening farmer's market near my neighborhood where I made a serious haul for a mere $20. Included in that were 3 perfect heirloom tomatoes.

Tonight, I decided to beat the heat and indulge in a genuine tomato and tempeh dish that required very little from my stove top.

This recipe comes from a wonderful website I just discovered entitled, "Healthy Happy Life." I didn't alter a thing which, as you know, is rare for me. I am sure I will be re-posting several of her recipes on my food blog as they all seem to be pretty fantastic. Here is the original recipe: http://kblog.lunchboxbunch.com/2009/04/tempeh-pesto-stuffed-tomatoes.html

Tempeh Pesto Stuffed Tomatoes
serves two

2 beefsteak or heirloom tomatoes
1 cup pesto (recipe below)
1 cup tempeh, sliced into thin strips
1 Tbsp maple syrup
1 Tbsp olive oil
1 tsp black pepper
salt, to taste
1 lemon, juiced
garnish: salt pepper, fresh basil

Tomato Prep:
Slice out the stem of the tomato.
Slice into tomato at a deep angle on all sides until you are able pull the top off.
Hollow out the tomato. Keep 1/4 inch thick tomato rind still in tact.
Use removed tomato flesh when making the pesto.
Repeat for each tomato you are stuffing.


Roasted Walnut Cheesy Pesto
makes about 1 1/3 cups

1 large lemon, juiced
1 cup maple-toasted walnuts
1 Tbsp maple syrup
1 tsp salt (or to taste)
1 tsp black pepper
1 large bunch of basil, leaves
1/2 cup flat parsley, chopped
2-3 Tbsp vegan Parmesan cheese (I like the one in the purple shaker bottle)
5-7 cloves of garlic
2-3 Tbsp Olive Oil
1 Tbsp fresh oregano
1 jalapeno, de-stemmed (de-seeding optional)
flesh from one of the cored tomatoes

To make:
Maple-toasted Walnuts:
Saute walnuts on high heat with 1 tbsp of olive oil and 1 Tbsp of maple syrup for 2 minutes.
Add walnuts to food processor.
Add basil, salt, lemon juice, cheese, pepper, parsley, garlic, olive oil, oregano and jalapeno to food processor. Blend on high until thick and fully processed. Pesto should be nutty and smooth, but not over-blended.


Tempeh:
Turn heat on high.
Place 1 Tbsp olive oil in a saute pan.
Add tempeh. Lay the tempeh strips in one layer in bottom of pan.
Add in 3 Tbsp of lemon juice, 1 Tbsp of maple syrup and a sprinkle of salt and pepper.
Let saute for 2 minutes.
Flip tempeh. Bottom side should have browned up nicely. If not, cook this side a bit longer than the first.
Add a bit more lemon juice and another dash of the remaining salt and pepper.
When tempeh is done, set aside.

Tomato Assembly:
Spoon 1 heaping spoonful of pesto on the bottom of the tomatoes.
Place one of the limper tempeh strips over the pesto in the bottom of the tomato.
Add in a few more spoonfuls of pesto and arrange 4-5 tempeh strips sticking out of the tomato. Spoon another final bit of pesto. Garnish with fresh basil and leftover candied walnuts and/or pine nuts (whatever you used in the pesto.)
Grind fresh black pepper on top.

Place tops back on tomato if you wish, or leave them open.

I indulged in my stuffed tomato with a glass (or 3, let's be serious) of riesling kabinett. I found that the saltiness and slight spice of the pesto paired really well with the sweetness of the riesling.

Enjoy!!

Creamy Scalloped Potatoes

Potatoes are so ridiculous. Have you ever had a variation of potatoes that you didn't like? Because I really don't think that I have...Red-skinned, yukon, gold, purple peruvian, russet, deep-fried, baked, mashed, au gratin, scalloped, potato salad, tater tots...It just doesn't matter. I love them any style, any time.

Today's recipe is a creamy, cheesy-tasting, too-rich-to-be-vegan dish that should not be missed. Karina Allrich (the gluten-free goddess) highlights my favorite vegan "cheese" sauce to date, and I use it in dishes other than these potatoes.

Enjoy!

You'll need:
4 medium gold potatoes, scrubbed (the first time I used gold potatoes, this time I used red-skins. Both turned out awesome)
Sea salt

Boil a pot of salted water. Slice the potatoes very thin and parboil them for 5 minutes; drain.

For the sauce:

2 tablespoons light olive oil
2 tablespoons millet (or rice) flour
2 1/2 cups unsweetened plain hemp milk- I use Tempt
4 rounded tablespoons good tasting nutritional yeast
2 tablespoons sesame tahini (or almond/cashew butter)
1/2 teaspoon sea salt, or more, to taste
A good dash or two of Simply Organic Garlic Powder, to taste
A good dash or two of Simply Organic Minced Onion, to taste
1/2 teaspoon gluten-free Dijon or honey mustard
1 tablespoon golden balsamic vinegar, rice vinegar, or lemon juice- to taste
1/4 teaspoon nutmeg
1/4 cup white wine, to taste
1 cup frozen artichoke hearts, thawed, chopped

In a saucepan, heat the olive oil over medium heat, and stir in the millet/rice flour (I like to use a whisk to do this). Cook and stir the flour for about 30 seconds- it will make thick paste- and continue stirring to cook the raw flour taste out of it. Slowly add in the hemp milk, whisking to blend the flour paste and hemp milk. Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the nutritional yeast, sesame tahini, sea salt, garlic and onion powder, mustard, vinegar, nutmeg, paprika or turmeric, wine; whisk to blend. Add in the chopped artichokes. Continue heating and stirring the sauce over gentle heat for about five to ten minutes till thickened. Remove from heat.

Assemble your dish: Rub a clove of raw garlic in a gratin style shallow baking dish or casserole. Layer about half of the sliced potatoes in the bottom of the dish. Pour half the sauce over this layer. Press down a bit, making sure the sauce seeps in and around all the slices. Add in the remaining potatoes and pour the rest of the sauce all over the top. Press down a bit and shimmy the edges to allow the sauce to sneak in all around the edges. (I like to add a light dusting of nutritional yeast on top to give it a crisp, cheesy finish) Cover and bake for 50 minutes. Then uncover and bake for an additional 10 to 15 minutes, until the potatoes are fork tender. Serves 4.

original recipe source: http://karinaskitchen.blogspot.com/2009/02/vegan-scalloped-potatoes.html

Falafel Salad with Lemon Sesame Vinaigrette

When I walked into my kitchen last night, I had no agenda. No plan, no recipe...I just knew that I was hungry and I had somewhere to be in an hour.

I took a peek into my freezer and found these falafel style patties (Sunshine Patty brand) and quickly decided that I wanted to incorporate one into a salad.

As I was considering what type of dressing I should make, I started thinking about other Mediterranean-style food, which led me to hummus. I thought about the components of hummus, which led me to lemon juice and sesame seeds, which led me to sesame oil--and that sounded delicious.

First, I grilled one falafel patty according to the package directions.

While, the falafel patty was grilling, I juiced 1 lemon into a small prep bowl, then slowly whisked in sesame oil to taste. I added a few drops of agave nectar to cut the acidity.

Next, I grabbed a generous handful of arugula and tossed into a mixing bowl. In the future, I am not sure that I would use arugula if there were other options, but it is what I had in my house, and it was quite good. Romaine or spinach would also be good choices.

I poured what I considered to be an appropriate amount of dressing onto the greens (which left me with a fair amount of dressing for later), and tossed.

Next, I threw a handful of cherry tomatoes and a tablespoon of slivered almonds into the bowl, and tossed.

Finally, I arranged the salad onto my plate, cracked a bit of black pepper and sea salt over the salad, then crumbled the falafel patty over the top of the salad.

The finished product took less than 15 minutes and turned out to be very tasty!

Healthy Home Tips | Environmental Working Group

This is a great article about creating an eco-healthy home for children and adults. Tons of great information!

Healthy Home Tips | Environmental Working Group

Posted using ShareThis

Black Bean and Rice Burgers

My refrigerator is in a sad state right now. Honestly, I should probably go to the grocery store once I am finished with this blog...

This recipe is of the random-pantry-items variety--at least for me. I almost always have at least one can of black beans, some rice, an onion, and certain condiments...even if I don't have much of anything else.

So, for the barren days like this one, black bean and rice burgers are the answer!!



1 (15 ounce) can black beans, rinsed and drained
1 cup cooked brown rice
1 small onion, finely chopped
1 and a 1/2 tsp Ener G Egg replacer and 2 tbl of water, lightly beaten (equivalent to 1 egg)
two chopped chipotle peppers
2 TB of the adobo sauce
handful of Glutino bread crumbs
bun/bread of choice (I used Food For Life English Muffins)

lettuce/leafy green of choice (I like arugula because it's a spicy green, and I thought it would mesh well with this recipe)
cheese product of choice (almond pepperjack cheese was money!)

1/4 cup Veganaise
4 tbl chunky salsa

In a bowl, mash the black beans with a fork. Add the rice, onion, egg replacer, chopped chipotle peppers, adobo sauce, and breadcrumbs. Mix well. Drop by 1/2 cupfuls into a skillet coated with olive oil, or oil product of choice. Flatten with a spatula to roughly 1/2-in. thickness. Cook over medium heat for 4-5 minutes until the first side is firm and browned. Flip, then top with cheese slices so it can melt while the other side is cooking. While the burger is grilling would be a good time to grill, or toast your burger bun.

In a small bowl, combine veganaise and salsa. Place lettuce on the bun, followed by a burger and cheese, and top with salsa/veganaise mixture. Garnish with a touch of parsley.

The recipe that inspired this one can be found here: http://allrecipes.com/recipe/black-bean-rice-burgers/detail.aspx (however, I have changed it to almost unrecognizable)

Quinoa Linguine with Pine Nuts and White Wine Vinaigrette

This was an easy dinner I quickly threw together with some produce that was going to go bad very soon. I definitely try to avoid wasting produce I spent good money on.

I cooked half a box of quinoa linguine according to the package directions.

Meanwhile, I poured a tablespoon of olive oil into a bowl. Next I, very slowly, poured a thin stream of white wine vinegar into the bowl while whisking rapidly so that the mixture emulsified. Every person you talk to has a different oil to vinegar ratio they use. A lot of people say 1 part vinegar to 2 parts oil. That certainly will work, but there is nothing wrong with doing it to your personal taste--which is what I did for this recipe.

Once the oil/vinegar combination tasted balanced, I whisked in just about a 1/2 tsp of dijon mustard, and a little agave nectar to balance out the acidity.

Next, I cut up an heirloom tomato and threw the pieces into the bowl with about 3 ounces of fresh spinach, and a quarter cup of pine nuts.

After the linguine was cooked, and drained, I added it to the bowl with the sliced tomatoes and the spinach. Toss it all together, then serve!

Makes 2 servings.

Interesting note:

After I ate this meal, I had a horrible, bitter, medicinal taste in my mouth for about a week and a half. I googled the symptoms and came across an article about taste disturbances after pine nut ingestion. This is, apparently, a common problem. Many user comments specifically mentioned pine nuts from Trader Joe's (which is where mine came from...). Apparently, this taste could last up to 2 weeks from the last time pine nuts were ingested. Here is the link to the website for more info, and be careful with what kind of pine nuts you eat!

http://www.dailymail.co.uk/health/article-1184261/Pine-mouth-puzzle-Why-nuts-leave-bitter-taste.html

Maple Grilled Tempeh

After I grilled this tempeh, I found myself snacking on it sporadically throughout the day. It was so tasty!! I imagine there are quite a few ways to enjoy it. I served it over a bed of quinoa and asparagus, but I bet it would taste awesome on a sandwich with balsamic-glazed portabello mushrooms, roasted red peppers, and arugula. Or you could use it as a breakfast "meat."

This is another recipe I found on the website 101 Cookbooks.

8 ounces tempeh
3 tablespoons tamari soy sauce
3 tablespoons grade a or grade b maple syrup
1 teaspoon rice vinegar
2 cloves garlic, peeled, crushed and chopped
1/2 teaspoon powdered chipotle or a couple pinches of cayenne

optional:
2 1/2 cups cooked quinoa or brown rice
a handful of blanched green beans or asparagus

Cut the tempeh diagonally into 4 triangles. If possible, thin those triangles out by slicing each in half horizontally - 8 triangles total. Set the tempeh aside while you make the maple marinade by combining the soy sauce, maple syrup, rice vinegar, garlic, and cayenne pepper in a small bowl. Reserve a few tablespoons of the marinade to use later as a drizzle.

Place the pieces of tempeh flat in a large zip-lock bag. Pour the remaining marinade over the tempeh. Make sure the tops and bottoms are coated and marinate for anywhere between 30 minutes and 2 days, flipping occasionally.

Grill the tempeh on a medium hot grill for a few minutes on each side - Brushing all the while with the marinade remaining in the bottom of the baking dish. When the tempeh is a toasted, deep, maple-y, golden brown remove and enjoy on a sandwich, over rice, or however you like. If you want to try the preparation shown in the photo, serve over a bed of warmed quinoa (or rice) and barely-cooked green beans, asparagus, or broccoli. I then drizzled with the reserved marinade.

Serves 2 - 4

http://www.101cookbooks.com/archives/maple-grilled-tempeh-recipe.html

Tofu Hash

This morning's breakfast recipe was, essentially, an accident. I wanted a tofu scramble, but my tofu hadn't thawed yet. Then I decided on a gala apple and some tempeh bacon (which I forgot to pull out of the freezer). I really wasn't feeling a protein shake.

I had a single tofu burger patty in the fridge that I got from Trader Joe's. I am really digging this product! They come 2 to a pack, they are super inexpensive, and 100% organic tofu and veggies. They are also delicious. I am so glad that there are companies creating things like tempeh bacon strips (Lightlife) and the aforementioned burger patty--options that aren't processed from soy protein isolates, or full of pesticides. Anyways...

I washed and grated 1 red skin potato. Next, I minced two spring onion stalks, chopped the tofu burger into cubes, and minced a quarter of a jalapeno (cored and seeded). I drizzled a bit of olive oil in a saute pan and added the onions, potatoes, jalapenos, and the tofu cubes all at once. I sauteed until the potatoes started to brown, then I added sea salt and cracked black pepper. Finally, I garnished with just a touch of cayenne pepper.

This was just enough for a single, delicious, and balanced serving.

Blueberry Breakfast Quinoa

I have been having trouble keeping up with my blog over the last couple of weeks. My hope is that the current busy streak is over, and I can go back to devoting time to writing about things I love. I actually have a surplus of pictures of things I have cooked. I just have to come up with the words to accompany them.

This was a quick and delicious breakfast treat I made about two weeks ago. The original recipe came from the website 101 Cookbooks, however, I changed it around quite a bit to reflect what I had in my kitchen at the time. Quite frankly, the original recipe, should you have all the components, is probably better. However, mine was also quite satisfying!

1 cup hemp milk
1 cup water
1 cup quinoa
2 cups fresh or frozen blueberries
1/2 teaspoon ground cinnamon
4 teaspoons grade a or grade b maple syrup

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blueberries and cinnamon. Drizzle 1 teaspoon maple syrup over each serving.

Serves 4.

The Safe Chemicals Act

When the Environmental Working Group tested the umbilical cord blood of several American newborns, they found nearly 300 chemicals that were passed on from the mother, including BPA, perchlorate, fire retardants, lead, mercury, and PCBs. That's unacceptable.

This week, history was made. The EWG presented a petition to Congress that was signed by more than 85,000 people (I am proud to say that I was one of them). The result is the Safe Chemicals Act. This new legislation aims to reform our toxics law and force companies to show that their chemicals are kid-safe before they are put on the market.

This new law would empower the EPA to regulate toxic chemicals, and it also establishes new research programs to help us better understand the risk toxic industrial chemicals pose to both children and adults. It's the kind of smart regulation we need to keep everyone safe.

The legislative process can be brutal for a law like this. EWG Action Fund needs our help right from the beginning to make sure the Safe Chemicals Act is as strong and protective of children -- and all of us -- as possible.

The EWG need to raise $12,000 in the next 72 hours to have the resources to maintain the first rate team of scientists and organizers they will need to pass legislation. Even as little as $5 from you, combined with thousands of other contributions, will help them win that many more votes in Congress. Get involved right away.

https://donate.ewg.org/t/1876/p/d/als/ewgcontrib/public/index.sjs?donate_page_KEY=5760&track=AFAFKSCCIntroNG&utm_source=scaintrong&utm_medium=email&utm_content=first-link&utm_campaign=afappeal

Bacon Chipotle Pepperjack Burger

What started out as a breakfast sandwich intention turned into this ode-to-the-southwestern-burger that was far too delicious to go unnoticed.

This sandwich packs a ton of flavor, and a little bit of heat. I savored every bite and have been dreaming of when I get to enjoy another one. I hope you like it, too!

My ingredients:

1 slice brown rice bread
1 slice of Earth Balance "butter"
1 slice of almond pepperjack "cheese"
1 slice tomato
2 pieces of tempeh fakin' bacon
olive oil
2 chipotle peppers, sliced in half
Veganaise
1 Sunshine Patty in the Garden Herb flavor (gluten, soy, gmo free patty = LOVE)

I use a saute pan large enough to fit the patty, the slice of bread, and the tempeh slices. Turn the heat to medium-low and place the patty in the un-greased pan. Butter each side of your bread slice and place in the pan. Using my olive oil mister, I sprayed the remaining third of the pan for my tempeh slices. Cook everything for about 4 minutes on each side. After I have flipped the patty, I top with the cheese and cover with a saucepan lid so that the cheese melts quickly.

I spread a little veganaise on the slice of bread, topped it with the patty/cheese, placed the tomato slice on top of the patty, followed by the tempeh bacon, then topped with the chipotle pepper slices.

There could be all sorts of variations for this. You could add grilled onions, or hot sauce for example. Be creative!

*Note: I only used 1 slice of bread to keep my carb count in line with what I consider a balanced meal for me. Please feel free to use the burger bun of your choice.

Ginger Poached Noodles

Ahh, ginger. Sweet and pungent spice, digestive aid, ginger tea, dessert, multi-purpose medicinal aid...I just love it for it's myriad uses.

I made these noodles for dinner last night accompanied by a perfectly matched glass of riesling.

My boyfriend, who swore he wasn't hungry, took a bite of mine then came to bed shortly after with a big bowl for himself. I think that means dinner was a success.

This is my favorite type of meal because it is balanced between protein, carbs, and fat. Not to mention flavor!


Ginger-Poached Noodles Recipe

If you don't like picking around the ginger slices, tie them up loosely in a piece of cheesecloth. Also, I know that boiling pasta in a shallow pot of broth breaks rule #1 of pasta making - but it works out just fine in this case. I used dried noodles, but you can certainly use fresh noodles (use enough for 2-3 people).

4 cups vegetable broth
2 ounces fresh ginger, peeled and thinly sliced
8 ounces firm tofu, cut into small cubes
1-2 cups (half a bunch) of broccolini, broccoli, or baby broccoli - trimmed
4 ounces dried spinach noodles, soba, or noodles of your choice (Niki's notes: I used quinoa noodles)
1 - 2 tablespoons shoyu or soy sauce
1/4 cup fresh basil, shredded
scant 1/4 cup fresh mint, shredded
a squeeze of lime juice
crushed red pepper flakes (opt)
toasted sesame oil (opt)

Place the broth, ginger and tofu in a large saucepan and bring to a boil. Dial down the heat, and gently simmer for ten minutes or so. Remove (just) the tofu from the pan using a slotted spoon and set aside. Now add the broccolini to the simmering broth. Cook for just a minute, until bright, and remove from pan with fork. Add pasta to ginger broth and cook until done, stirring regularly. Remove pasta with fork, set aside, and pour out most of the broth and all of the ginger slices. Return the tofu, broccolini and noodles to the pot. Stir in the soy sauce, basil, mint, and a squeeze of lime juice. Finish with a couple pinches of crushed red pepper flakes. Taste and season to taste with salt, soy sauce, and perhaps a drop or two of toasted sesame oil.

Niki's Notes: Gluten-free noodles are much starchier than most other noodles. If you are using gluten-free noodles, you will have to compensate with more vegetable broth (5-6 cups), or cook your noodles half way in a separate pot, then add to the ginger broth to cook the rest of the way. Unfortunately, I did not think that through until the ginger broth cooked down to what was, essentially, a sauce as opposed to a broth. It still turned out quite good, however, I recognized my error immediately, and plan to give this recipe another go the proper way.

I think I will also take Heidi up on her suggestion to tie the ginger slices in cheesecloth because trying to separate them from the noodles was a tedious task.

Serves 2-3.

This recipe is courtesy of Heidi Swanson/101 Cookbooks: http://www.101cookbooks.com/archives/gingerpoached-noodles-recipe.html

Puttanesca For Two

This is a gluten-free and vegan take on the Naples dish also known as "whore's pasta." There are multiple theories as to where this name originated. Some say this is the pasta prostitutes in Italy would make because the smell attracted potential customers. Some say it's because the ingredients are so cheap that prostitutes could afford them. Some say it's because the recipe is quick and easy and can be cooked between engagements...hahaha.

Whatever the reason, this dish is just too good to be missed. Pair it with your favorite chianti, nero d'avola, or sangiovese and share it with someone sexy. :-)

1/2 package of gluten free pasta of choice
Sea salt
Extra virgin olive oil
4-6 cloves garlic, chopped
1 14-oz. can organic fire roasted diced tomatoes with juice (Muir Glen is my fave--it's organic, too)
1 tablespoon chopped jalapenos (jarred or fresh)
1 tablespoon rinsed capers
1 tablespoon basil pesto
1 generous splash balsamic vinegar
2 shakes of hot red pepper flakes

Bring a large pot of salted water to a rolling boil and cook the spaghetti according to package directions- just until al dente.

Do not over cook.

Meanwhile, pour a generous amount of extra virgin olive oil into a deep skillet and heat it gently over medium heat. Toss in the garlic and stir for a minute; add the tomatoes, jalapenos, capers, basil pesto and a splash of balsamic vinegar. Shake some hot pepper flakes in, to taste.

Drain the cooked pasta and pour it into the skillet; stir gently for a minute to coat the strands.

Serve in warm shallow bowls with torn off pieces of your favorite gluten free bread to soak up any sauce left in the bottom of the bowl.

recipe source: http://glutenfreegoddess.blogspot.com/2006/03/spaghetti-puttanesca.html#ixzz0kbpk65YI

Sunshine Salad with Black Bean Patty

So, I have been a little lazy with the posts. Lazy due to work, not apathy. I haven't posted a blog in almost a week. One would assume I have been starving. Well, the laziness continues as this is not even a dish that I personally prepared. This is a combination of two menu selections served at my restaurant. I eat this every day that I work as it provides me with probably a day's worth of vegetables, beans, and nuts/seeds, not to mention some heart-healthy grains.

The salad consists of mixed greens, red peppers, broccoli, radishes, cucumbers, tomatoes, sunflower seeds and sprouts, and apple cider vinaigrette. Next, I top the salad with a patty made of black beans, corn, brown rice, and spices.

This would be super easy to prepare on your own and it's delicious!

Eggs Benedict

Yesterday was one of those supremely great days where one can achieve the balance of working on constructive projects, and going out for a little bit of fun.

I have an awful habit of never hanging my clothes back up when I am done with them. They accumulate until a pile the size of Mount Everest is on the floor in, and in front of, my closet. There comes a point in time that I can no longer live with myself, and I have to take care of it. So yesterday, everything was hung up, or washed, or stored in the appropriate place. And I didn't stop there...I started cleaning out my closet. I have 2 big piles that I need to donate, or sell (sell the stuff I have never worn, donate the rest). It felt outstanding to clear out so much.

Then, I met up with an old friend for a bottle of wine at Webster's (one of my very favorite spots in town). The wine clearly put me in a really sleepy, cozy, and snuggly state, because I slept until 11:30 today. I really can't remember the last time I slept that late. I love the occasional lazy morning!

Since it is my day off and I had a little extra time on my hands, I decided to go with a classic brunch dish. This was incredibly easy, and tasted out of this world. The recipe made enough for 4 Benedicts, so I have leftovers for breakfast all week!

1 lb firm tofu
1/4 cup apple cider vinegar
1/4 tsp salt
1/4 cup olive oil
1-4 english muffins, depending on how many you want to make at a time
2 slices (per whole muffin) of Lightlife tempeh "fakin bacon" strips (I have been lucky enough to find this at my Whole Foods...I am not sure that you can find this everywhere, but it is an absolute blessing because I refuse to use any of those processed soy meat substitutes that are so terrible for you )
sliced tomato
spinach leaves

Sauce:
1/2 cup nutritional yeast
2 tbsp rice flour
1/2 tsp salt
1 cup water
1 tbsp oil
1 tsp Braggs or tamari soy sauce
1 tsp dijon mustard

Preheat oven to 450. Drain tofu and cut into 8 slices. In a small bowl, whisk together the vinegar, oil and salt. Arrange the tofu in a 6 X 9 baking dish and pour the oil and vinegar mixture over top. Marinate for 15-30 minutes. Make sure to turn the tofu over occasionally so each side gets marinated. Bake for 20 minutes or until crispy brown... you might want to dump out the excess liquid for the last few minutes of baking if it's not getting very brown for you.

To prepare the sauce, whisk together the yeast, flour, and salt. Add the water, oil and Braggs and stir over medium heat until the sauce thickens. Stir in the mustard and simmer over low heat until ready to serve. Toast the muffins. On each slice of muffin, place spinach leaves, 1 tofu piece, 1 piece of bacon (cut in half), 2 tomato slices and cover with the benny sauce.

The original recipe was found on: http://www.randomgirl.com/recipes.html#benny

Vegan Potato Salad

I get so excited when I discover a healthier, delicious, vegan alternative to an old favorite food that is pretty terrible for you. Today's example is potato salad. Who doesn't love potato salad? But when it's chock full of eggs and mayonnaise, it's not exactly something you feel good about eating.

This potato salad is creamy, tangy, and fresh tasting just like the original picnic favorite. I am confident that you would be hard-pressed to tell the difference between this and it's artery-clogging, cholesterol-laden sibling.



"This is nice and creamy and a bit yellow, like potato salad with eggs in it. It’s adapted from a recipe in my first cookbook, The (Almost) No-Fat Cookbook, and it’s always a hit at summer potlucks." -Bryanna Clark Grogan


2 and 1/2 to 3 lbs. red or white thin-skinned potatoes, cooked til just tender and peeled under cold running water

2-3 T. brine from a jar of dill pickles

1 recipe Tofu Mayonnaise (Niki's Notes: you can find this recipe below the potato salad recipe on the website. I just used Veganaise because I had it, and it was easy. It turned out fabulous.)

2/3 c. chopped dill pickle

1 small onion, minced

1/2 c. chopped celery

1 T. nutritional yeast flakes

2 tsp. prepared Dijon mustard

1 tsp. tumeric

salt and freshly-ground black pepper to taste

Optional:

1/2 c. chopped red or green bell pepper

chopped fresh dillweed or some dry dillweed to taste


Dice or slice the potatoes, as you prefer them. While still warm, toss in the serving bowl with the dill pickle brine.

Mix in all the other ingredients, tasting as you go. The salad will need to be a bit runnier than you want it at first, but it soaks up the dressing and gets drier in the end. So, make sure that it’s moist enough. You can moisten it with more dill pickle brine, or just some white wine vinegar. Cover and chill til serving time. Garnish with dill.

I found this recipe on: www.bryannaclarkgrogan.com/page/page/661699.htm

What's In Your Perfume?

Did you know that perfume and cologne contain severely toxic chemicals that can injure your health? It's ok if you didn't. I didn't...or at least, I thought I didn't. I think in the back of my mind, I must have had some suspicions about what was really lurking in my favorite fragrant treats.

When I did the master cleanse 2 months ago, I made a conscious effort not to spray any of my perfumes while I was on it. Interestingly enough, I have not actually sprayed a single perfume since then, and I just recently started reading about the toxic chemicals in the products we use every day.

Do you ever wonder why some people are so sensitive to fragrance? Why do some people get migraines almost instantaneously when exposed to these perfumes? My dad is like that. As a teenager, I always sprayed my scent outside, right before I left.

Here is an excerpt from a great article that I found:

"The reality is that up to ninety-five percent of the chemicals used to make perfume are petroleum derived. Many of these chemicals are derived from benzene, one of the most carcinogenic chemicals known. Cancer isn't the only concern with these synthetic chemicals. Some people have adverse reactions to the components used to make perfume, particularly those who suffer from allergies and asthma. Would it surprise you to learn that a single perfume product may contain over 500 synthetic chemicals?

Some of the chemicals added to fragrances that make perfume a potential health risk include acetone, benzaldehyde, ethanol, ethyl acetate, methylene chloride, and linalool, all of which can cause adverse central nervous system effects in addition to a variety of other health related issues. Methylene chloride which is found in shampoo, colognes, and perfume products is of particular concern since it was banned by the FDA in the 1980's. Unfortunately, this has not been enforced and it's still found in many fragrance products. This substance is a known carcinogen that's listed as a hazardous waste product." http://www.associatedcontent.com/article/929891/is_perfume_toxic_to_your_health.html?cat=5

Another huge problem is that, due to trade secrecy laws, fragrance manufacturers are allowed to keep their ingredients secret so that we can't even find out what's poisoning us without hiring a chemist. And a shady, inefficient FDA requires zero regulation of these toxic substances.

In 1986, the National Academy of Sciences brought a report before the 99th US Congress including startling discoveries of fragrance ingredients that proved to be neurotoxins. Despite these findings about the impact of fragrance chemicals on the human brain, the FDA rejected citizen petitions urging that product labels clearly list fragrance ingredients. God forbid consumers are allowed to make informed shopping decisions.

I want to highlight a specific perfume. This is a passage from the book I am currently reading, Toxic Beauty:

"After numerous complaints from consumers about neurological and respiratory problems from use of Eternity, a perfume sold by Calvin Klein, the California-based Environmental Health Network in 1999 hired two independent laboratories to analyze Eternity's ingredients. Testing revealed 41 different toxic ingredients in concentrations ranging from 0.1 to 12 percent, including allergens, carcinogens, and other harmful substances. The Cancer Prevention Coalition was asked to analyze and review these findings. Based on the products Material Safety Data Sheets, which chemical manufacturers must provide companies purchasing their products, they discovered the following disturbing information: 26 of the perfume's ingredients fell into the categories 'Toxicological properties have not been investigated' or 'Toxicological properties have not been thoroughly investigated.' 25 ingredients were classified as "irritants.' 5 more ingredients were allergens or 'skin sensitizers.' 3 possessed "fetal, hormonal, and reproductive toxicity.' And 2 more ingredients were designated as 'may cause cancer. A subsequent Citizen's Petition to the U.S. Food and Drug Administration urging the agency to require a warning label on the perfume, filed jointly in May 1999 by the Environmental Health Network and the Cancer Prevention Coalition, was ignored. The FDA claimed the reason was 'other priorities and the limited availability of resources.'

Eternity is far from alone in its toxic composition among perfumes and cosmetics, An investigation by the Environmental Working Group in 2007 found that at least 400 cosmetic products sold in the U.S. contain ingredients that 'the U.S. cosmetic industry's own safety panel has determined to be unsafe when used as directed.' The analysis also revealed that 751 personal-care products marketed in the U.S. either 'violate industry safety standards or cosmetic safety standards in other industrialized countries.'"

Just consider what you are exposing yourself and the people around you to next time you pick up that bottle. Just consider if it is actually worth it.

I can, personally, no longer turn a blind eye to what resides inside all the pretty bottles in my bathroom cabinet. Sure, I am going to miss those scents...I own them for a reason. But I just can't knowingly spray things on my body that increase my risk of cancer. Maybe that's just me.

I have included a few more great sources of information if you are not yet convinced.


21 most common chemicals found in 31 fragrances and their effects: http://www.ourlittleplace.com/chemicals.html

http://nofragrance.org/
http://www.emagazine.com/view/?91
http://www.dldewey.com/perfume.htm

Palak Daal

Alright, so I lied when I said that I would always make the spinach and artichoke dip from my last post when I had spinach that was on its last good day. I took a stab at the Indian dish Palak Daal instead.

I didn't have the urad daal lentils that the recipe calls for, but I did have green lentils, so I substituted those. I am sure that detracted from the authenticity of the dish, but it turned out pretty delicious regardless, so I am content with the substitute.

1 cup white urid or urad daal, picked over and rinsed

6 cups water, plus more if necessary
1/2 pound spinach, washed and finely chopped
1 tablespoon ginger, peeled and finely chopped
1/2 teaspoon turmeric
2 medium green chile peppers, minced
2 tomatoes, chopped
1/2 teaspoon salt

2 tablespoons earth balance vegan butter
1/2 teaspoon cumin seeds
1 teaspoon pure red chile powder
a pinch of asafetida, optional (I did not use)
more salt to taste
juice of 1/2 a lemon
1/4 cup cilantro, chopped

In a large pot over medium-high heat combine the daal and water. Bring to a boil, then add the spinach, ginger, turmeric, 3/4 of the green chiles, and all of the tomatoes. Reduce the heat, and simmer for 1 1/2 to 2 hours or until the lentils are extremely soft. You may need to add a bit more water during the cooking process to keep the lentils soupy. After an hour and a half, stir in the salt.

In a separate pan, heat the butter and cumin and fry until the cumin seeds start to pop. Now add the red chile powder (and asafetida if you're using it) and fry for another 30 seconds. Taste and add more asafetida if you like. Add this butter mixture to the lentils and allow to cook for another five minutes. Taste, and season with more salt if needed. I also enjoyed a touch of lemon juice added at this point. Serve topped with the cilantro and the remaining green chiles.

Niki's notes: There was something lacking in the flavor department once this was finished cooking. This may have been a matter of personal taste. To remedy, I added about half a can of coconut milk and a fair amount of salt. This completely transformed the dish (in my opinion) and added a lot more depth to the flavor. Sometimes you have to experiment to find out what works best for your palette!

Serves 4-6 with rice or roti.

The original recipe came from: http://www.101cookbooks.com/archives/palak-daal-recipe.html

Spinach and Artichoke Dip

The person responsible for creating this recipe knocked it out of the park. I mean absolutely nailed it. This was gone in less than 30 minutes. Instant hit. Delicious. You would never in a million years guess that this creamy, rich, savory, cheesy-tasting dip was made from tofu and nutritional yeast and actually contained very little fat at all. I will be serving this any and every time I entertain. Or anytime I have a bag of spinach on it's last good day. Give it a shot!!

* 1 (12 ounce) package frozen chopped spinach (thawed, drained and squeezed dry)
-Niki's Notes: I used fresh spinach, and it worked perfectly fine

* 1 (8 ounce) jar marinated artichoke hearts
-Niki's Notes: I used frozen artichoke hearts, and it also worked just fine

* 1 tablespoon olive oil
* 1 (12 ounce) package firm silken tofu
* 1/2 cup nutritional yeast flakes
* 3 garlic cloves
* 2-3 tablespoons apple cider vinegar
* 1 teaspoon dried basil
* 1 teaspoon dried parsley
* 1/4 teaspoon cayenne pepper
* 1 teaspoon salt
* 1/2 teaspoon black pepper

Directions

1. Preheat oven to 350°F.

2. Saute onion, spinach and artichoke hearts in olive oil until onion is soft, about 6 minutes.

3. Blend together tofu, nutritional yeast, garlic, vinegar and spices in blender until mixed and smooth.

4. Combine all ingredients.

5. Taste and add extra seasonings and nutritional yeast, as needed.

6. Smooth into non-stick baking dish and bake for 15-20 minutes, or until lightly browned on top.
-Niki's Notes: I sprinkled a payer of nutritional yeast on top to get a nice golden brown crust. I also sliced pieces of bread and baked in the oven with the dip once the timer hit 10 minutes.

7. Serve warm with toasted gluten-free bread or tortilla chips. Enjoy!

This original recipe came from: http://www.recipezaar.com/Yummy-Vegan-Spinach-Artichoke-Dip-212129

Cinnamon Raisin Pancakes

Fridays and Saturdays are my leisurely mornings, and I always like to indulge myself in a breakfast that is a little too time consuming to prepare on the mornings that I need to sleep until the very last minute possible. I love a sweet breakfast now and then so, today, these yummy cinnamon raisin pancakes were on the agenda. I had to balance it out with a protein (tempeh fakin' bacon strips) and a shot of wheatgrass, otherwise I was really just having dessert for breakfast.

I have tried a few different gluten-free/vegan pancake batters. This one is by Namaste Foods, and I picked it up from Whole Foods. Cherrybrook Kitchens makes my favorite pancake mix that I have tried to date, but this one was also very good.

I simply followed the package directions except I substituted the eggs with Ener-G Egg Replacer. You could also use a mixture of ground flax seed and water for an egg substitute. I also added a splash of vanilla extract, a fairly hefty dose of cinnamon, and some Thompson Seedless Raisins. I topped the finished pancakes with some Grade A 100% Maple Syrup.

Swirlz Bakery Cupcakes

Ok. Wow. These cupcakes are off the charts amazing. They come from a bakery in Chicago called Swirlz (mine actually came from Whole Foods). They are both vegan and gluten-free, as well as absolutely delish. I hate to sound surprised when I know what can be accomplished with food, but desserts of this nature are not easy to master.

These will not be a regular part of my repertoire as they still contain sugar, as well as soy of the non-fermented variety (I assume it's soy milk--I can taste the nuttiness in the frosting). However, during the pesky three days a month where I crave something sweet on a level that borders on psychotic these will, very happily, suffice.

Thank you, thank you, thank you to the lovely bakers at Swirlz for seriously making my day!

Spinach, Tomato, and Artichoke Pizza

I love pizza. It is so easy. So delicious. So balanced and healthy when done my way. This pizza is lacking in the protein department. I always just drink some hemp protein and water to round out my meal when I eat something a little more carb-focused like this. The great thing about gluten-free pizza crust is that it is actually nutritious. It is full of whole grains and fiber that keep you full much longer than white-flour based crusts. It is also a little lower in overall carbs than white flour pizza dough, which allows me to eat 3 little slices instead of 2. :-)

I usually make my own pizza crusts, but I actually found these gluten-free, soy-free, vegan pizza crusts at Whole Foods! I still like to make my own crusts, but this saved me an hour on a night when I really didn't feel like cooking but had to because I was running out of things I had prepared.
I cannot remember the brand name of the pizza crusts off the top of my head, so I will amend that later.

I used Muir Glen Fire Roasted crushed tomatoes for my sauce. I simply minced a small handful of fresh basil and tossed it in the saucepan with the crushed tomatoes. I added half a can of Muir Glen tomato paste, a little red wine, some sea salt and pepper, and a squeeze of agave nectar to balance out the acidity. I let it simmer for about 20 minutes.


Next, I spooned the sauce onto the pizza crusts and topped it with sliced tomatoes, artichokes, and whole spinach leaves. I sprayed very lightly with extra virgin olive oil so that my toppings wouldn't char in the oven (with this AMAZING aerosol-like spray can by Martha Stewart. You fill it with olive oil, pump it, and then you can spray it. So simple yet amazing!). Then I topped with a sprinkling of Raw-mesan cheese, and baked according to the package directions.

My boyfriend has an affinity for frozen pizzas, so to be able to bake one of these quickly is like a dream come true when he gets the jonesin'.

Sesame Noodles

Yes, those are brown rice penne noodles. Haha. I had a craving for sesame noodles without any thin rice noodles in sight. Whatever, it was still delicious. But obviously, I would recommend the appropriate noodle for the job. And yes, I definitely find it odd that I happened to have seaweed in my pantry before thin rice noodles...

This is supposedly enough for one serving, however, I think this could easily be two.

1 cup cooked rice spaghetti noodles
1 cup hot broth
1 tablespoon toasted sesame tahini
1 teaspoon agave nectar
2 teaspoons rice vinegar
1 tablespoon light olive oil
1 teaspoon toasted sesame oil- or hot chili oil if you like heat
Pinch cayenne or hot curry powder, to taste
1 garlic clove, minced
2 tablespoons sea vegetables, such as arame, wakame, etc
1 small carrot, shaved pieces
1 spring onion or scallion, sliced
1 small dash of coconut milk, hemp or rice milk
Washed baby salad greens
Sea salt and ground pepper, to taste

Warm up and soften the cooked noodles by briefly soaking them in freshly boiled hot water (if you just cooked the noodles, omit this step).

Drain the noodles and pour into a warmed soup bowl. Cover with a plate to keep warm.

To the hot broth add: tahini, agave, rice vinegar, sesame oil, spices and garlic. Whisk to combine.

Pour into a small soup pot and add the sea vegetables, carrot and scallion. Heat through until the sea vegetables are cooked.

Add a small dash of coconut (or whatever kind) milk

To the noodles- add some baby greens. Pour the soup over the noodles and greens. Season with sea salt and pepper, to taste.

Recipe courtesy of Karina Allrich.

Quinoa Salad with Yellow Grape Tomatoes, Kalamata Olives, Basil and Mint.

This is a light, delicious, and refreshing quinoa salad. It's the perfect combination of flavors for a lakeside picnic on a warm, sunny afternoon! I also remember this salad being equally perfect during an indoor picnic, next to a roaring fireplace, on a similar "spring" afternoon. It was a little less than year ago, and our former plans were disrupted by an unwelcome snowfall...Ahh, memories!

1 clove of garlic, peeled
2 1/2 to 3 cups cooked quinoa (package directions)
A handful of sweet grape tomatoes- yellow is low acid, and delicious
1 carrot, grated
4 scallions, sliced (white and light green sections)
1/4 cup Kalamata olives, whole or pitted and chopped
1/3 cup slivered nuts- pecans, almonds or walnuts
Sea salt and pepper, to taste
1 tablespoon chopped fresh basil leaves
1-2 tablespoons chopped fresh mint leaves
Extra Virgin Olive Oil
Juice of 1-2 lemons or limes, depending upon size

Rub the clove of raw garlic inside a glass or ceramic salad bowl. While the cooked quinoa is still a bit warm (but not steaming hot) scoop it into a bowl and fluff with a fork. Halve or quarter the yellow tomatoes and add them to the bowl. Add in the grated carrot, sliced scallions, Kalamata olives, and slivered nuts. Toss lightly to combine. Season with sea salt and ground pepper. Add the chopped fresh herbs. Drizzle the salad with extra virgin olive oil- enough to moisten. Toss to distribute. Squeeze a lemon or a lime all over the salad and toss. Taste test (this is the fun part). Adjust seasonings. Does it need more olive oil? Salt? More citrus? Is there a good balance of quinoa and add-ins? When the seasoning tastes right, cover and chill until serving (at least one hour, but longer is better). Before serving, taste again and adjust seasonings if you need to. Chilling summer salads dulls the flavors a bit. Serve as a side dish. Makes roughly 4 to 6 servings.

Recipe courtesy of Karina Allrich.

Asparagus Quinoa Risotto

Quinoa

1 1/2 cups quinoa
2 cups of water and 1 cup of low sodium vegetable broth
1 tsp olive oil
1/2 tsp sea salt

Vegetables

1 tbs olive oil
2 medium leeks, chopped (both white and green parts)
2 lbs asparagus cut in 1/2 inch long pieces
1/2 tsp sea salt

Finishing

1/3 cup tahini
1/3 cup low sodium vegetable broth
1 tsp salt
1/4 tsp cayenne pepper

Place quinoa in a medium sized saucepan with water, broth, oil, and salt. Cover and bring to a boil. Once boiling, turn to low heat and simmer until the water has absorbed (usually about 15 minutes).

Heat a pan over med-high heat and add 1 tbs olive oil. Add the leeks and cook about 5 minutes (I added just a splash of veggie broth for a little more flavor. This is totally optional). Add asparagus and cook until barely tender. Add the sea salt and cook for 1 more minute.

Combine the remaining ingredients in a little bowl, whisking until smooth. Add to the cooked vegetable mixture and stir to combine. Add the cooked vegetable mixture to the quinoa and mix.

This turned out awesome as is, but I was in the mood for something a little "cheesier". So, as a variation, I took a bowl and poured maybe a 1/3 cup of hemp milk and 2 tbs of nutritional yeast and whisked with a fork. I took a serving of the finished quinoa and mixed it into the bowl. That turned out awesome and really satisfied my craving. Plus, I added a ton of extra protein and B-Vitamins by doing that. Bonus!

I adapted this recipe from the cookbook "A Taste of Vitality."

TLT Sandwich (tempeh, lettuce, and tomatoes)

Today was one of the first gorgeous Chicago spring days. The high was near 70, which is outstanding for March!

While I did not get quite as much accomplished as I would have liked to outdoors today, I did get some cleaning and a little bit of cooking done.

This is a recipe that I found a while ago on the amazing website "101 Cookbooks." I am so impressed with everything that Heidi posts on that website, that I think I am going to have to purchase her cookbook. She is awesome!


3 tablespoons olive oil
1/4 cup tamari soy sauce
2 tablespoons balsamic vinegar
2 tablespoons real maple syrup
3 tablespoons adobo sauce from a can of chipotle peppers

8 ounces of tempeh, cut into 1/3-inch thick strips

1 small basket of cherry tomatoes (2 cups)
1/4 cup extra-virgin olive oil olive oil
1 tablespoon real maple syrup
scant 1/2 teaspoon of salt

1 small head of romaine lettuce, cored, then cut into 1/4-inch ribbons (I used baby romaine leaves from the bag because I had it)
1-2 large avocados, mashed with a pinch of salt just before assembling
4 or 8 extra-thin slices of hearty, brown rice bread

Preheat oven to 350F degrees.

Whisk together the 3 tablespoons of olive oil, soy sauce, balsamic vinegar, maple syrup and adobo sauce. Pour 1/3 of the tempeh marinade into an 8x8 baking dish (or something comparable) - you want a dish that is just big enough to hold the tempeh in a single layer - this way it will be fully enveloped by the marinade. Pour the remaining marinade over the top of the tempeh, cover and keep in the refrigerator for at least a couple hours. I let mine sit over night.

When the tempeh is done marinating, go ahead and roast the tomatoes. Cut each tomato in half and arrange them in a large oven-proof baking dish. Whish together the olive oil, sugar, and salt and pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 minutes or so, until the tomatoes are shrunken and sweet.



When the tempeh is done marinating heat a large pan over medium-high heat and cook the tempeh slices for a few minutes on each side. You may need to do this in batches if you don't have a big enough pan. Set the tempeh slices aside until you are ready to assemble the sandwiches.

To assemble each sandwich take one slice of bread and slather a generous layer of mashed avocado. Place a small helping of the shredded lettuce on top of the avocado, a few tomatoes, then a few slices of the tempeh, and more tomatoes. Enjoy either open faced or topped with another avocado-slathered bread slice.

As much as I enjoyed this sandwich with the avocado, when I make another one of these with the leftover tempeh, I am going to try it with veganaise instead. I think that may really satiate the BLT craving.

Spinach Lasagna with Mediterranean-Style Sauce

I made this last night, and it is almost gone already. Definitely a hit!!


Sauce:

1 tbl olive oil
1 large red onion, chopped
1 medium yellow bell pepper, chopped
1 medium red bell pepper, chopped
8 garlic cloves, minced

1 tbl dried oregano
2 tbl dried basil
2 tbl capers

28 oz tomatoes, canned, pureed
3 oz tomato paste
1/2 tsp sea salt

Heat a large sauce pot over med-high heat and add oil. Add onion and saute for 8 minutes. Add red and yellow peppers, and garlic and cook for about 10 minutes. This longer cooking process of sealing the vegetables using a saute is important for developing a good flavor. Add the oregano, basil, and capers and cook for 2 more minutes. Add the tomatoes, tomato paste, and salt. Simmer for 10+ minutes.

Pre heat oven to 350.

Lasagna:

approximately 1 box oven-ready, brown rice lasagna noodles (i needed 2 strips from another box)
1 package of silken tofu (creamy and delicious--makes a very convincing "ricotta")
1 bunch or 6 ounce package of fresh spinach
1/4 cup fresh chopped parsley


Bring a pot of hot water to a boil. Blanch the spinach in the boiling water for approximately 30 seconds (should turn bright green). Using a slotted spoon, remove spinach from the boiling water and transfer to a bowl of ice water to stop the cooking process. Be sure to squeeze out all excess water from the spinach. Set aside.

Crumble tofu in bowl with the parsley.

In a 13x9 casserole dish, start building your layers. First, a layer of noodles. Next, a layer of the tofu. Next, the sauce. Finally, the spinach. Repeat. End with a layer of noodles, but be sure to cover completely in sauce, otherwise the noodles will not get soft while baking. I topped with a generous sprinkle of Raw-mesan cheese.

Bake in 350 over for about 45 minutes or until the top looks done.

The sauce recipe comes from a fantastic cook book called, "A Taste of Vitality."

Potato and Tempeh Pancakes

My boyfriend described these as a healthy tater tot. I am obsessed with how delicious they are.

This would be a great thing to make out of leftover mashed potatoes. Unfortunately, I did not have any, so I made some this morning.

First, I boiled gold potatoes until they were soft. Next, I threw them in the food processor with unsweetened hemp milk, sea salt, cracked black pepper, a little garlic, and about a tablespoon of vegan butter. Finally, I let it cool in the fridge.

Next, I simmered about 4 ounces of tempeh (cut into cubes) in vegetable broth. While that was going on, I minced half an onion and sauteed until soft.

Finally, I combined all the ingredients and mixed them up in a bowl (making sure the tempeh crumbled as I mixed). Seasoned to taste, then I spooned into a greased (vegan butter) saute pan and grilled both sides until golden brown. I finished with a sprinkle of dill on top for garnish.

Soooooooooooo good!!

The original recipe came from http://www.vegancoach.com/vegan-breakfast.html

Toxic Beauty?

On the first Thursday of every month, my restaurant hosts a Green Eco-Mixer. I am always present for these events, meeting people and mingling (or at least trying to...usually my uncomfortable awkwardness with strangers prevails) as one of the faces representing the restaurant.

The theme of the event changes monthly. While I always support the ultimate goal (ways to live greener), the theme doesn't always touch a specific nerve in me. For example, a past event was, "Green Parenting." I am not a parent, nor do I aspire to be. So, during an event like that, it is a little difficult for me to mingle with mommies and discuss eco-friendly diapers. There really isn't any common ground.

Last night was the the first mixer that I genuinely looked forward to, and also learned a lot from. The theme was, "Alternative Personal Care Products."
As an added bonus, I also took home a reusable Whole Foods grocery bag stuffed full of pamphlets, resources, and personal care samples. Score!

Most of the information I learned, as with most eco-conscious "lectures", was not pleasant. Some of it made me feel kind of silly for never realizing on my own...

For example:

Your skin is your largest organ, and what goes on your body, goes in your body. Things that you put on your skin bypass the liver (which is great at filtering out toxins) and goes directly to your bloodstream, brain, kidneys, etc.
With 90,000 known chemicals floating around our personal care products, what you put on your skin is, potentially, more harmful then what you put in your mouth.

The President of the American Nutrition Association was one of the speakers. They are a wonderful organization whom I have had the privilege of working with a few times now. He had copies of the book "Toxic Beauty" for sale. The author, Samuel Epstein is, apparently, the leader in this research. So much so, that Congress calls on him to evaluate items in our environment that cause cancer. The founder of Aveda called the book, "the most important book of the decade." That seems a little ambitious to me, but I guess I will find out.

After talking him down from $25 to $20 for the book (I mean, really...), I had to buy it. So, I am sure there will be much more info on this subject in the future. After I finish Geoff Emerick's book on his life recording the music of The Beatles, that is. :-)

I did walk away with 2 very simple things that anyone can do to reduce the amount of toxic or carcinogenic chemicals absorbed into the body.

1. Avoid products with sodium laurel sulfate and sodium laureth sulfate. My guess is that out of the 90,000 known chemicals, these 2 must be the most dangerous because they were the only 2 specifically mentioned by name. A quick glance in the shower showed me that both of these items are in my boyfriend's body wash. And our toothpaste. Yuck.

2. Purchase a chlorine filter for the shower.
When you take a hot shower, your skin becomes more porous, so the amount of chlorine and chemicals from your personal care products absorbed into the skin is magnified.

Knowledge is definitely a scary, scary thing. Quite frankly, I am a little nervous to start reading "Toxic Beauty!"

Creamy Garlic and Spinach Pasta

I woke up with the intention of doing something with the spinach in my fridge that was probably on its last good day. I was in the mood to cook something a little heartier today, so when I found the following recipe, it seemed a little perfect. As usual, I changed the recipe around a bit. When I make it again, I will definitely add some artichokes. The flavor profile is screaming for artichokes. Enjoy!


1 1/2 cups of any kind of pasta (I used brown rice fusili)
¼ cup water
1 1/2 cups hemp milk
2 tablespoons Earth Balance vegan butter
½ cup nutritional yeast flakes
¼ cup lemon juice
4-5 ounces chopped fresh spinach
parsley, salt and pepper to taste
1 small onion (I used a sweet onion)
As much garlic as you prefer (I used 4 cloves)

1. Lightly saute onions and garlic in the Earth Balance butter (just 3-4 minutes).
2. Add water and hemp milk and bring to a boil (use medium high heat)
3. Add pasta, nutritional yeast, lemon juice, spinach and seasonings.
4. Simmer until sauce reaches desired thickness. Cover, and let sit for 3 minutes.
5. I garnished with red pepper flakes for color.

Here is the link to the original recipe: http://vegweb.com/index.php?topic=8009.0

Gluten-Free Vegan Banana Bread

Just made this. Outstanding. Meat-eating boyfriend approved. On the next go around, I will make it a little sweeter, but that is the only thing I would change (the recipe below reflects the changes I would make in sweetener)

1 1/2 cups brown rice flour
1 1/2 cups Bob's Red Mill GF All Purpose flour
1/4 cup each agave nectar and Grade A 100% maple syrup
3 tablespoons ground flax seeds
2 teaspoons cinnamon
3 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
3 bananas, ripe, mashed
1 1/2 cups unsweetened hemp milk
2/3 cup walnuts, chopped (optional)
1/2 cup raisins (optional)

1. Combine rice flour, all purpose flour, agave nectar and syrup, flax seed, cinnamon, baking powder, xanthan gum, and salt in a large mixing bowl.

2. Stir in bananas and milk. Stir VERY well with a fork, or beat with a mixer for a minute or so.

3. Pour into a greased 8 x 8 square pan or a loaf pan, and bake at 350F for 45-60 minutes, or until the center is set.

4. Allow to cool in pan.

5. Cut into slices, when cool. Topped with Earth Balance vegan butter.

This recipe originally came from http://www.recipezaar.com/Gluten-Free-Vegan-Banana-Bread-301233. However, I did make about 4 changes to the recipe.

Vegan Tofu Scramble

This breakfast is ridiculously high in protein (roughly 35 grams!). And at (roughly) 36 grams of carbs, 8 grams of fat, and around 300 calories, it's an awesome way to start your day, or follow up a strength training workout.

1/3 of a brick of regular tofu - firm
2 Tablespoons nutritional yeast
1 teaspoon Tamari soy sauce
dash garlic powder, or to taste
dash onion powder, or to taste
dash turmeric (1/4 ish-- for color)
dash sea salt, or to taste
1 Teaspoon-ish extra-virgin olive oil
1/2 small yellow onion, chopped
1 cloves garlic, chopped
1/2 bell pepper (red, green, yellow or orange), chopped
1/2 cup shredded non-dairy cheese-- I used a non-dairy pepperjack

1. Drain and mash tofu. Mix with nutritional yeast, soy sauce, garlic and onion granules, and turmeric. Set aside.

2. In a large skillet, heat olive oil over medium heat. Add onion, garlic, and bell pepper. Cover and steam veggies until slightly tender (approx. 5 minutes), stirring occasionally.

3. Remove cover, push veggies to one side and add tofu mixture to 1/2 of pan. Cover tofu mixture with veggies, and add remaining tofu mixture to the other half of the pan. Smooth veggies over the top. Flatten with a spatula, and let cook over medium heat until browned on underside (5-10 minutes, or more). Flip with a spatula, and continue to cook until browned on the underside. Repeat this step until cooked to your preference.

4. Turn heat to very low. Cover scrambled tofu with cheese, place cover on skillet, and allow to melt.

5. Plate, Garnish, and Serve (I used a sprinkle of dill)

I served with 3 strips of Tempeh Fakin' Bacon, and a piece of brown rice bread, toasted and buttered with Earth Balance vegan butter.

I originally found this recipe on Vegancoach.com, however, I did alter the measurements to a smaller portion, and the ingredients reflect what I had in my kitchen.