Leafy Greens and Me

Christmas Tamales

2012-12-26T20:39:00.000-08:00

I love making tamales but it has been several years since I've made them. I used to go all out and make three different fillings, but I didn't have time this year and so I made my favorite filling of Potato, Cheese, Olives and Raisins. Tamales are really easy to make but if you plan to make a lot of them or several types, you should start a day in advance making the fillings and sauces. The hardest part about making tamales is soaking and sorting through the corn husks. The rolling is the easy part. Also, tamales can be enjoyed anytime during the year, but I prefer making and eating them on Christmas Day.

Think of the tamale as a vessel--kind of like a burrito or taco--you can fill it with whatever you like. Some fillings that I've used before are leftover 3-bean chili, cheddar and roasted poblano mashed potatoes, or cheddar with caramelized cinnamon apples (yes tamales can be sweet as well as savory).

For my filling I used onion, garlic, fingerling potatoes, Spanish olives, raisins, Swiss chard, Daiya cheddar style cheese, and soy-chorizo crumbles (hubby wanted the chorizo), but it would of been just as delicious without it! I made a quick enchilada sauce and made my own masa dough. The dough was super simple to make--I used 1 lb of instant masa flour, 2 tbsp mild chili powder, 1-1/2 tbsp cumin powder, 1 tbsp garlic powder, 1 cup safflower oil, 4 cups vegetable stock and kosher salt to taste. Place the flour in a large bowl and add the spices and mix well. Next add the oil and mix to combine and then add the vegetable stock one cup at a time. The filling should be easy to spread but sticky like peanut butter. This recipe makes 24 tamales.

Now for the fun part--stuffing and rolling the corn husks. But before you can do this you need to plan ahead and soak the corn husks in hot water for 2-3 hours, sort through them and drain in a colander. I just fill up my kitchen sink with hot water and let them soak. When sorting, I remove any that are torn or moldy and I try to use the same size husks. Spread about 1/3-1/2 cup of masa dough on the widest end of the husk, leaving a 1/2" border at the top and about a 2" boarder on the other side. Add about 1 heaping tbsp of filling, 1 tbsp of sauce and top with cheese. Starting with the edge closest to you, roll the tamale like a cigar all the way to the end and then fold up the tapered bottom of the tamale to create a packet. Place on a sheet tray and continue rolling until all the masa dough is used up.

Once you finish rolling all the tamales, fill a stock pot with about 3 inches of water and place a steamer basket in the bottom. Stack your tamales standing upright in the steamer pot with the sealed bottom facing down. Cover and bring to a boil, reduce heat to medium and steam for about 2 hours until masa dough is done. You'll need to add water to the steamer on a regular basis to keep it from scorching. Also, check the tamales for doneness after about 1-1/2 hours by removing a tamale and letting it cool for a couple of minutes.

Now for the best part--eating the tamales! I served mine with a chopped Mexican salad made with chopped romaine, shaved red cabbage, sliced radishes, minced jalapeno, diced avocado, diced tomato, minced cilantro and a chipotle vinaigrette...yummy!

Roasted Wild Mushroom Chowder

2012-12-16T09:25:00.000-08:00

Wow, it has been really cold here. Yesterday it was in the mid 40's and raining. When it's this cold I could eat soup everyday, especially a soup like chowder. Wild mushroom chowder is one of my favorites--earthy, creamy and comforting, but I rarely ever make it because my husband is not a big fan of mushrooms. It's a texture thing. Oh well...he survived...the flavor of this chowder is incredible! Next time I'll just rough chop the mushrooms and he will never know the difference!

Ingredients:

1-1/2 lbs assorted mushrooms (cremini, shiitake, oyster, and chanterelle)
1 cup leeks, small diced (about 1 leek)
1 cup carrots, small diced
1 cup celery, small diced
2 tbsp minced garlic
1 tbsp minced fresh thyme
1/2 cup pale dry sherry (divided)
2 tbsp vegan Worcestershire sauce
1 tsp Louisiana Hot Sauce or Tabasco
8 cups low-sodium vegetable broth
2 cups baby red potatoes, small diced
1-1/2 cups cashew cream (see recipe below)
3 tbsp extra virgin olive oil
Salt and pepper to taste
Chopped chives for garnish

Method:

Prep mushrooms for roasting. Cremini: wash, remove very bottom of stem and slice thinly; Shiitake: remove woody stem and slice thinly; Oyster: tear into thin strips; and Chanterelle: remove any dirt with a damp towel, remove the very bottom of the stem and tear into strips. Note: Chanterelle mushrooms are very expensive about $19 per pound! You can use any combination of mushrooms you like, or just use cremini alone. I just wouldn't use white button mushrooms because they lack in flavor.
I pan roasted the mushrooms in a large skillet with some olive oil and salt and pepper, but you can toss in olive oil and roast in the oven at 425 degrees for about 10-15 minutes until golden brown.
Heat a large dutch oven on medium heat, add a little olive oil, leeks and saute for about five minutes until leeks soften.
Add fresh thyme, garlic, carrots and celery and deglaze with 1/4 cup of dry sherry and cook until liquid is absorbed, about 5 minutes.
Next add vegetable stock, Worcestershire sauce, hot sauce and bring to a boil, reduce to medium heat and cook for about 10 minutes. Then add roasted mushrooms and potatoes and cook for another 10-15 minutes until potatoes are tender.
Temper the cashew cream into the soup (remove some soup and place into a bowl, stir in the desired amount of cashew cream and add the mixture back into the soup). Add the remaining dry sherry and heat soup through.
Season with salt and pepper to taste and garnish with chopped chives.

Cashew Cream:

1 cup cashews (soaked for about 4 hours if you have time)
Water to blend

Method:

Drain and rinse cashews and place in a blender. Add enough water to cover cashews and blend on high until creamy. You may need to strain the mixture if you are not using a high-powdered blender.

Raw Autumn Kale Salad

2012-11-25T12:36:00.001-08:00

After three days of overindulging I felt that I needed to eat something healthy and so I made my Raw Autumn Kale Salad. Super simple and full of nutrients...all the good stuff your body needs to keep healthy through the holidays!

You can add whatever ingredients you like, but I added chopped leafy kale, shredded green cabbage, julienned apples, dried cranberries and almonds. I tossed the salad with a vinaigrette made of sour oranges, sherry vinegar, maple syrup, minced shallots and grapeseed oil. Really delicious!

Easy Thanksgiving Dinner

2012-11-23T13:06:00.000-08:00

Yesterday was probably my easiest and best Thanksgiving ever. I swore after last year that I would never spend all day (12 hours) in the kitchen...cooking and cleaning. And as much as I love cooking--it's just not worth it. My menu yesterday took 4 1/2 hours from start to finish (prep, cooking, eating and cleanup)! So instead of starting to cook at 8:00am, I slept in, had a relaxing breakfast with my husband reading the paper, surfed the web, played games, went for a walk and then at 1:00pm I started my first prep! So here's what I served:

Autumn Wild Rice Salad: This salad is gluten free. I used a combination of wild rice, brown basmati rice, red quinoa, diced butternut squash, carrots, celery, sage, thyme, pomegranate seeds and a pomegranate vinaigrette. I made a similar salad last year using whole grain couscous. This salad can be served at room temperature or chilled.
Blue Lake Green Beans with Lemon-Thyme Vinaigrette: I blanched the green beans in salted boiling water for 1-1/2 minutes and then shocked in ice water, drained and set aside. I then made a quick vinaigrette with minced garlic, shallots, thyme, whole grain mustard, freshly squeezed lemon juice, white balsamic, grapeseed oil and olive oil. Just before serving I sauteed the beans with some of the vinaigrette to heat through.
Smashed Baby Fingerling Potatoes with Garlic & Chive Cream: This couldn't be simpler--no potatoes to peel...I made a quick roasted garlic-cashew cream sauce (soaked cashews, water, 1 roasted garlic bulb, salt and pepper and blended it together). I cooked the potatoes in salted boiling water, drained, smashed, added vegan butter, roasted garlic cream sauce and salt and pepper to taste.
Roasted Shallot Gravy: This is a delicious gravy made in 30 minutes using no cornstarch or butter. I thinly sliced 5 large shallots (about 3 cups), along with 6 oz of sliced cremini mushrooms. I sauteed them in olive oil for about 10 minutes until caramelized and then added minced garlic, fresh thyme and deglazed with ruby port wine. I cooked the wine off and added 4 cups of vegetable stock and reduced for 20 minutes. I blended everything together along with 3 tbsp nutritional yeast and salt and pepper to taste.
Field Roast (Celebration): I braised the roast for about 35-40 minutes in a small casserole dish with vegetable stock, fresh sage, fresh thyme sprigs and olive oil. I browned the top the last few minutes of cooking, sliced to desired thickness and poured remaining broth over top upon serving.

That's pretty much it except that I purchased freshly made cranberry-orange chutney and a vegan pumpkin pie from my work. As much as I like baking and making pies--it takes too long. Yes, it is a little bit more expensive, but the time savings is well worth it! Oh and I can't forget the wine to round out the meal...I served Talbott Kali Hart 2010 Pinot Noir from Monterey. It complimented the meal beautifully!

And tonight is another easy cooking night...can't wait to eat the leftovers! Hope you had a wonderful Thanksgiving--I really did!

Spicy Potato & Coriander Samosas

2012-07-28T21:26:00.000-07:00

I love Indian food, but I hardly ever order it out at a restaurant because it's very hard to know which entrees use ghee and which use vegetable oil. There is a small Indian market near my house and I sometimes will drop by on my way home from work and order their Chana Masala and Vegetable Biryani (both are made fresh daily and use vegetable oil), along with a couple of their potato and pea samosas. Now, I normally don't eat fried food, but every now and then, I can't pass up a good samosa.

I learned how to make samosas while working as a Chef in 2008. We had a 200 person dinner party and they requested 25 platters of samosas as one of their appetizers. I only had about three days before the party to make 500 samosas and so I was panicked to say the least. But the wife of my husband's co-worker came to my rescue and gave me a quick lesson, along with her delicious recipe and I have been happily making samosas ever since. And they were such a hit that we placed them on the menu permanently.

Making the dough couldn't be easier (it includes, a/p flour, vegetable oil, water and salt) and once you get the hang of rolling and stuffing the samosas, it goes by very quickly. A good samosa dough should puff up with little bubbles when fried and be crispy out the outside--never greasy or soggy, even after sitting out at room temperature.

The filling for the samosa should be fluffy, spicy and flavorful. I have never tasted a filling that compares to the recipe that she shared with me. I use russet potatoes, green chilies, ginger root, garlic, amchur powder, turmeric powder, red chili powder, garam masala, crushed coriander seeds, chopped fresh coriander (cilantro) and sea salt. And I always serve my samosas with a cilantro-mint sauce and tamarind-date chutney. Both sauces provide a nice contrast (sweet and cooling) to the spicy samosas.

Too bad that samosas are deep fried or I would probably eat them everyday! But once or twice a year seems to satisfy my craving and all is good in the world, or at least in my kitchen!

My Margaritaville

2012-07-15T19:46:00.001-07:00

In 2008 I attended a six month professional wine course to become a Certified Sommelier with the Court of Master Sommeliers. I did this because I wanted to learn more about viniculture (the growing and harvesting of grapes) and vinification (turning grapes into wine). But most importantly, I wanted to be able to identify all the flavor nuances in wine and how to pair wine with food.

The course was really intense and covered every wine growing region in the world (old and new), along with tasting and identifying over 3,000 wines. Once the course was finished I had to take a six hour exam to become certified. During the exam I had to blind-taste three wines and identify the grape varietal, the country they were from, and the approximate vintage year. Following the blind tasting, I had to take a 100 question exam, which included two essays and then I was judged on restaurant service and presentation. Needless to say at the end of the day when they called my name and said that I passed and I was now a Certified Sommelier, I almost cried...well I kinda did...I was exhausted!

So what does a margarita have to do with wine...nothing really, except that my favorite poison of choice during the summer months is tequila, really good tequila. The bottles alone are beautiful and make you want to purchase them for decoration only. Yes, I still enjoy going out to dinner and reading over the wine list and choosing the perfect wine to pair with our meal, but nothing is more refreshing to me than a good margarita!

So here are my tips of "Do's" and "Dont's" for purchasing a great tequila and making the perfect margarita...whether it is served blended or on the rocks.

DO purchase a 100% pure blue agave tequila (read the label carefully).
DON'T purchase a cheap tequila (no matter how tempting). A good silver or blanco tequila should cost you between $20 and $30 for a 750ml bottle, and a good reposado (slightly aged) tequila should cost you between $30 and $40. I do not drink anejo tequila which can be aged for up to a year or more and is a bit more expensive.
DO drink a margarita "on the rocks" as an aperitif when going out to dinner at a nice restaurant.
DO use a reposado tequila when drinking a margarita on the rocks.
DO drink a "blended" margarita when eating at a casual restaurant consuming mass quantities of chips and salsa...:-) or on a warm summer's day hanging out by the pool.
DO use a blanco or silver tequila when blending a margarita.
DON'T purchase a pre-made margarita mix, ever!
DO spend the time juicing your own fresh limes, lemons, oranges, grapefruit or a combination thereof to make your own margarita mix.
DON'T make a simple syrup using refined sugar to make your margarita.
DO use "blue agave syrup", from the agave plant to make your simple syrup.
DON'T use idolized salt or purchase margarita salt to rim your margarita glass.
DO use a course natural sea salt and grind it to your liking to rim your margarita glass.
DON'T use Triple Sec or Cointreau in your margaritas, use Grand Marnier instead. Triple Sec and Cointreau have bitter undertones, while Grand Marnier is fruity and smooth.
DO use fresh fruit juices to flavor your margaritas. Some of my favorites are watermelon, mango, pomegranate, cactus pear, tangerine or pineapple.
DON'T use banana in your margaritas. Bananas are good with rum, not tequila.
DO use crushed ice when making a blended margarita.

But most importantly, DO have fun when making your margaritas...whether you serve them blended or on the rocks...it is the perfect summer drink! Enjoy!

Thai Braised Tofu with Spicy Peanut Sauce

2012-07-07T11:46:00.000-07:00

Thai food is one of my favorite cuisines. I just love combining the flavors of spicy, sweet, sour and salty together to create a dish. This dish is simple to prepare and light to enough to eat on a warm summer's evening.

For the tofu I marinated it with lemongrass, ginger, garlic, tamari, lime juice, and sriracha and braised it for a short period of time. For the rice, I steamed brown basmati and tossed it with cilantro, toasted sesame seeds and lime juice. To finish the dish, I topped it with a salad of shaved carrots, red bell pepper, green cabbage, green onions and tossed it with a spicy peanut-tamarind dressing. Finally, I garnished the dish with toasted peanuts, and Thai basil.

So beautiful and so delicious!

Summer Melon Fruit Salad

2012-07-04T18:56:00.000-07:00

Wow, it has been so long since my last post--four months to be exact! I've just been really busy working. I'm a chef at a vegan cafe and I love cooking and being around vegan food everyday! I am really very fortunate that I get to do something that I love for a living!

Anyway, last year for the 4th of July I made an elaborate spread, but this year since I only have a few days off I wanted to keep it simple. Hubby and I are just grilling some vegan dogs and I made this really delicious melon salad that I wanted to share with you.

You can use any type of melons--just make sure that you add all the other ingredients to give it lots of crunch and plenty of spice. I guarantee that if you take this to your next BBQ, or picnic that people will devour it in no time. Plus it's really beautiful to look at!

For my salad I used a combination of: cantaloupe, watermelon, jicama, English cucumber, white corn, jalapeno, mint, lime juice, cayenne pepper and salt and pepper. Cilantro would be a good addition too. Just so fresh--I could eat this everyday during the summer months!

Until my next post--Happy 4th everyone!

Kale, Sunflower Sprout and Pepita Salad

2012-03-01T17:23:00.000-08:00

I get on these salad kicks where I'll eat the same salad everyday for like a month or so. I went through my tabbouleh salad stage, my mixed salad stage and now I can't get enough of this kale salad and it's so simple to make.

I first tasted this salad last year at New Leaf Community Market in Half Moon Bay and knew that I had to make my own version. You can change up the ingredients and add whatever type of sprouts, nuts/seeds or vinaigrette you like, but I love it just the way it is. If you want the salad to be raw then don't toast the pumpkin seeds and use Nama Shoyu instead of Bragg's Liquid Aminos. But the Bragg's gives it a really unique flavor and a little goes a long way!

There really is no recipe to this salad. I just used raw dino/lacinato green kale and chopped it into small pieces, thinly sliced red onion, sunflower sprouts, toasted pumpkin seeds, the juice of 1 lemon, a couple splashes of Bragg Liquid Aminos, a slight drizzle of extra virgin olive oil, and salt and pepper to taste.

Just a tip...to toast the pumpkin seeds, I always get the pan really hot first, remove it from the heat, add my pumpkin seeds and keep tossing them until they are golden brown. I then drizzle in a 1/2 tsp olive oil, sea salt, stir to combine and let them cool completely on a plate. Most people start with a cool pan and then toast their seeds over low heat. This takes too long and so I always get distracted doing something else and end up burning the entire batch...live and learn.

Also, I purchase my sprouts from Whole Foods from a company called New Native, but I plan to start sprouting my own seeds and using them in my salads and sandwiches.

Thai Soba Noodle Salad with Teriyaki-Sesame Tofu

2012-02-29T11:46:00.000-08:00

I've never been a big fan of plain tofu it has a very synthetic flavor to me. I can't quite describe it actually, but it almost has a "plastic-like" flavor...not that I've eaten any plastic in my life--at least I hope not...:-) So I'm always looking at ways to change the flavor, as well as the texture of tofu and I definitely nailed it with this preparation. Some people love the flavor of tofu and soy milk...me not so much, but I could eat this anytime!

For the tofu preparation, I pressed the tofu to remove any excess moisture, sliced it thinly and marinaded it in a homemade teriyaki sauce made with tamari, mirin, orange juice, agave, and sesame oil. I then coated the tofu with flour and toasted sesame seeds and pan-seared in a little olive oil until crispy. I reduced the marinade to a thick glaze and brushed the tofu just before serving.

For the soba noodles, I tossed them lightly in teriyaki sauce and then topped the noodles with a salad of shaved cabbage and carrots. I finished off the dish with a spicy curry-lime vinaigrette. Beautiful and delicious!

Portobello Stroganoff with Fried Capers & Dill

2012-02-22T13:37:00.000-08:00

Sometimes all I want on a chilly evening is a big bowl of comfort food and a creamy pasta dish always hits the spot--especially my Portobello Stroganoff. It's creamy, earthy, tangy, hardy, and really delicious.

When I was a kid my mom used to make stroganoff with cream of mushroom soup, but mine is made with a Madeira cashew cream, portobello mushrooms, leeks, capers, vegan Worcestershire sauce, fresh dill, parsley, lemon, and whole wheat linguine, and it is to die for...seriously! This dish does not skimp on calories and so I don't make a habit of eating it very often, but it's perfect if you want some serious comfort food!

Pickled Beet Salad with Fennel-Orange Vinaigrette

2012-02-19T12:53:00.000-08:00

Growing up my mom always had pickled beets in the back of the refrigerator. Unfortunately she combined them with eggs in a large jar, but I avoided the eggs and went for the beets. I always felt that it was a strange combination (pickled beets and eggs), but I guess it was her German upbringing.

Lately, I can't get enough of beets. I just love their earthly flavor and vibrant color and they go really well with fennel and orange. Also, when you pickle them it gives them a nice tang, which compliments their earthiness and brings out their natural sweetness. This salad is beautiful and can be served any time but is a really nice first course to serve to impress your dinner guests. Normally, I would make this with both red and golden beets and alternate the beets on the plate, but the market only had red at the time. Whatever color beets you use, it's still a beautiful salad and absolutely delicious!

Roasted Beet, Farro & Kale Salad

2012-02-09T20:40:00.000-08:00

My father-in-law's name was Valentine but everyone called him Val for short. I wonder if he was ever teased as a child for having such a unique name. And I wonder if he knew that his name came from the Latin word Valentinus, derived from Valens, which means "strong and healthy".

Most of us go though life without ever giving much consideration to our beating hearts, until one day we wake up with clogged arteries and need a triple by-pass. But by eating a whole foods, plant-based diet, I know that I'm doing everything I can to diminish the possibility of getting heart disease later in life. But that doesn't mean that on Valentine's Day I won't enjoy a glass of red wine, or a eat piece of dark chocolate because both contain flavonoids, which are considered to be "heart healthy". But to balance it out, I'll definitely make sure to eat a healthy salad like my Roasted Beet, Farro & Kale Salad and go for a brisk walk. Remember, Valentine's Day isn't just for that special person in your life--it's also for you and your "heart" and keeping it "strong and healthy"!

Ingredients:

1 cup farro, cooked, rinsed and drained well
2 red beets, cooked until tender, peeled and diced
2 golden beets, cooked until tender, peeled and diced
1 fennel bulb, shaved thinly on a mandolin
1/2 cup dried cranberries
1/3 cup toasted walnuts, roughly chopped
1/4 cup thinly sliced red onion
2 cups thinly sliced kale leaves
1-2 tbsp minced basil leaves

Maple-Sherry Vinaigrette:

3 tbsp aged sherry vinegar
Juice of 1 orange
1 tsp Dijon mustard
1 tsp minced garlic
1/2 tsp chipotle powder (optional)
3 tbsp extra virgin olive oil (more or less to taste)
2 tbsp pure maple syrup
Kosher salt and black pepper to taste

Method:

Add sherry, orange juice, mustard, garlic and chipotle to a blender and blend on high until combined.
Slowly drizzle in olive oil until emulsified and then blend in maple syrup and salt and pepper to taste.
Pour over salad to moisten--you may have extra vinaigrette left over.

Moroccan Carrot Salad with Saffron Couscous

2012-02-08T17:52:00.000-08:00

We are having beautiful spring-like weather in the Bay Area--68 degrees today and 72 tomorrow and I have spring-fever big time! Spring always reminds me of carrots and so I couldn't pass up getting a bunch of beautiful tri-color (purple, cream and orange) carrots at the market today.

With carrots this sweet and tender I didn't want to cook them and so I shaved them into thin ribbons and tossed them with a Moroccan Vinaigrette made with freshly squeezed orange juice, lemon juice, sherry vinegar, cumin, coriander, paprika, ginger, garlic, cilantro and olive oil. I then made a whole wheat couscous with saffron, dried apricots, almonds, pistachios, oil cured olives, preserved lemon and chickpeas. So easy, fresh and delicious--perfect for a day like today!

Green Tea Soba Noodle Soup

2012-02-02T09:56:00.000-08:00

The health benefits of green tea have been proven to reduce the risks of heart disease and certain types of cancer. Green tea contains catechins, an antioxidant that helps remove free-radicals from the body that can damage DNA and potentially increase your risk of getting cancer. Other foods that contain catechins are grapes, berries, red wine and chocolate. Green tea is also minimally processed--it is withered and steamed and therefore the catechins are more concentrated. Now, I do not have a medical background and I'm not a registered dietitian, but I can tell that just by looking at this soup and even better eating it--that the health benefits are pretty amazing!

When looking for green tea noodles, read the back of the package carefully. Some products may contain green food coloring to obtain a bright green color. Food coloring does not belong in any food product so stay clear of it. Also, some noodles contain white wheat flour instead of buckwheat flour, which will result in a brighter green color. For this soup I used the buckwheat version, but I have both in my pantry.

Broth Soup Base:
(Serves 2)

6 cups filtered water
1 3" piece of dried kombu (kelp seaweed found in Asian markets)
2 star anise pods
1" piece of peeled fresh ginger
1/4 cup dried porcini mushrooms
3 tbsp low-sodium tamari sauce
1-2 tsp miso paste

Method:

Place water, kombu, star anise, ginger and porcini mushrooms in a large sauce pan, bring up to a boil and immediately remove pan from heat. Cover the pan and let the ingredients steep for 30 minutes, or more to extract the flavors.
Strain the broth and return the liquid to the pan and add tamari sauce and miso paste. Bring broth to a slight simmer, making sure that the miso paste has dissolved and then add ingredients of choice.

I used only organic ingredients in the soup--green onions, carrots, enoki mushrooms, baby bok choy, freshly made soybean cake (tofu found in Asian markets), ChaSoba green tea noodles and fresh mint. But you can add whatever ingredients you like such as edamame, shiitake mushrooms, broccoli, or spinach.

I also add the vegetables to the hot soup just before serving and only cook them for a minute or so because I like them to be vibrant and crisp tender. Also, I cook the noodles separately and then rinse them in hot water to remove any starch and then add them to the soup, just before serving.

Finally, I garnished the soup with fresh mint, but Thai basil would also be good.

Roasted Red Bell Pepper Hummus Sandwich

2012-02-01T08:50:00.000-08:00

This is definitely my favorite sandwich (and my sister's too). Every time I go back for a visit she always asks me to make my hummus and avocado sandwich. How can something so easy be so delicious and healthy! You can use a store bought hummus, but you might want to try making a batch of your own if you have a food processor or a high-speed blender. Also the bread is key as well. I used a dense whole wheat/grain bread and I sliced it thin. When the bread is lightly toasted it provides just enough crunch against the creamy hummus and avocado.

Roasted Red Bell Pepper Hummus:

2 cups cooked chickpeas, drained (reserve liquid), patted dry with a paper towel

1 red bell pepper, roasted, skin removed

1 garlic clove, minced

2 tsp paprika

1 tsp garlic powder

1 tsp cumin powder

1/2 tsp cayenne pepper (more or less to taste)

2-3 tbsp tahini sauce/paste

Juice of 1 lemon (about 2 tbsp, or more or less to taste)

Salt and pepper to taste

2 tbsp bean cooking liquid if needed to thin hummus

Method:

Soak 3/4 cup chickpeas overnight, drain and cook in fresh filtered water until tender. Let cool in liquid and chill until ready to use.
Preheat broiler to 500 degrees and roast bell pepper until charred, turning frequently for about 10 minutes. Remove from oven and let cool. Remove skin and seeks and pat dry with a paper towel.
Add chickpeas, bell pepper, garlic clove, spices, tahini and lemon to a food processor or high-speed blender and blend until smooth. If too thick add additional bean cooking liquid 1 tbsp at a time until desired consistency.
Season with salt and pepper and additional lemon juice if needed.
You can also add 1 tbsp extra virgin olive oil for additional flavor but I decided not to add it.

Other ingredients that I like to use on the sandwich are: sliced cucumber, avocado, tomato, roasted bell pepper, sprouts, and baby spinach.

Spicy Chickpea & Sweet Potato (Aloo)

2012-01-31T09:36:00.000-08:00

You can tell that it's the end of the month and the end of my grocery budget. Not that this dish couldn't be served and enjoyed anytime during the month, but it's a great dish to serve when you're cooking from your pantry. I had all the ingredients (dried chickpeas, tomato puree, Indian spices, quinoa) in my pantry and so I only needed to purchase one large sweet potato, which cost me a whopping $1.70. Normally I wouldn't be close to overspending for the month, but I traveled back east to visit my family and I always end up spending more trying to stock their pantry with healthy ingredients. But just because this is a budget meal doesn't mean that it lacks flavor and certainly not nutrition. One serving of this dish is packed with Vitamin C, Beta-Carotene, Lycopene, Potassium, Fiber and Protein! I should be eating this more often--everyone should! Good for the budget and good for your health!

I served the aloo over yellow quinoa, but brown basmati rice, or whole wheat couscous would also be good to soak up the flavorful sauce. For the tomatoes, I used Pomi crushed tomatoes, but they are really expensive, but since they were already in my pantry I didn't need to spend the money. If it were summer and the tomatoes were bright red and juicy I would just blanch them to remove the skins and grate them for the sauce. Also, this is another oil-free dish--there's so much flavor that you don't any processed oils.

Ingredients:

1 tsp grated ginger
2 garlic cloves minced
1 tsp whole cumin seeds
1 tsp ground cumin
1 1/2 tsp ground coriander
3/4 tsp cayenne pepper (more or less depending on taste)
1/2 tsp turmeric powder
1 tbsp dried fenugreek leaves
1-2 small whole green Thai chilies, halved or quartered
2 cups tomato puree
2 1/2 cups filtered water, (more or less depending on consistency)
1 large sweet potato or yam, diced into 1/2-1" pieces (about 3 cups)
2 cups cooked and drained chickpeas or garbanzo beans
Kosher salt and black pepper to taste
1/4 cup minced cilantro leaves

Method:

Soak 3/4 cup of chickpeas overnight and then cook until tender. Drain and set aside.
In a large sauce pan, over medium-low heat, add whole cumin seeds and cook for about 1 minute until fragrant. Add 1/4 cup water, grated ginger and garlic and cook for a couple of minutes until soft.
Stir in other spices and chilies and then add tomato puree and 2 cups of water. Bring to a boil and then reduce to a simmer.
Next add the diced sweet potatoes and season to taste with salt and pepper. Cook on medium-low heat until sweet potatoes are just tender, adding more water if necessary.
Finally add cooked chickpeas and heat through and season with salt and pepper if necessary.
Garnish with minced cilantro and serve over grain of choice.

Spicy Black Bean Tacos with Chipotle Crema

2012-01-30T09:34:00.000-08:00

These mini tacos are just too good! My husband and I had like nine each for dinner on Friday night and then finished off the rest for lunch on Sunday. I made the corn tortillas from scratch and you can really taste the freshness of the corn--so much better than the store bought version!

For the spicy black beans and brown basmati rice, I cooked both the rice and the beans with an adobo spice blend. I make all my own spice blends and I made this quite some time ago. I don't remember the exact recipe ratio but it contained: paprika, ancho chili powder, garlic powder, onion powder, coriander powder, cayenne pepper, dried oregano and salt and pepper. If you don't want to go through the trouble of making your own spice blend then you can just use 1-2 tbsp chili powder or a taco seasoning blend. Also Mexican markets carry an already pre-made adobo spice blend, but I find it to be a little bland.

I then made my own roasted tomato salsa, guacamole and a red and green cabbage salad with cilantro and lime juice. I topped off the tacos with a cashew chipotle crema made with blended cashews, sun-dried tomato paste, paprika, garlic powder, chipotle powder, lime juice and salt and pepper.

I could eat these everyday--so healthy and delicious!

Homemade Corn Tortillas & Roasted Tomato Salsa

2012-01-27T19:32:00.000-08:00

I'm going to make this short and sweet because tonight is Mexican night and I absolutely can't wait to eat my mini tacos. I made homemade corn tortillas (really simple and delish), as well as roasted tomato salsa. I'll be serving my tacos topped with spicy Mexican rice, black beans, cabbage salad, guacamole, homemade salsa and chipotle crema! I'll post photos and recipes tomorrow, along with my famous Pomegranate Margarita recipe. Well at least it's famous in my household. For the past two weeks I was away visiting my family in Maryland and my sister who doesn't drink alcohol at all was practically asking for margaritas every night...sorry Dana the truth is out! And I think one is calling my name right now!

Roasted Tomato Salsa

6-8 Roma tomatoes, roasted (see link)
3-4 Roma tomatoes, blanched, skins removed and grated
1 Jalapeno, roasted, skin and seeds removed
1 tsp garlic powder
1 tsp cumin powder
1 Jalapeno, seeds removed and finely minced (about 2 tbsp)
3 tbsp finely minced onion
1-2 tbsp minced cilantro
Juice of 1-2 limes (depending on size)
Kosher salt and black pepper to taste

Method

Preheat oven to 450 degrees, slice tomatoes, toss in a little olive oil and salt and pepper and roast for 1 hour until caramelized. Remove from oven, let cool and remove skins.
During this time add the jalapeno and roast for 10 minutes. Remove from oven and remove skin and seeds.
Place roasted tomatoes and jalapeno in a food processor and blend until smooth. Place in a bowl.
Blanch remaining tomatoes for 1 minute, remove skins and grate on a box grater and add to roasted tomatoes.
Add remaining ingredients, season with salt and pepper to taste and chill until ready to use.

I don't know why I stopped making my own corn tortillas from scratch. The texture and flavor is so much better than what you purchase at the store. Yes, it takes about one hour from start to finish, depending on how many you make but it is so worth it. This recipe made 24 small 5-6" tortillas.

I used 2 cups of masa and 1-1/3 cups of water. You don't need a tortilla press--just a rolling pin and two sheets of plastic wrap coated with masa flour. I also prefer smaller tortillas and so I used a small ice cream scoop to portion the masa. The most important tip is to keep the masa covered with plastic while rolling out the tortillas. Also, as you remove the cooked tortillas from the grill pan, wrap them in a kitchen towel to keep warm until all tortillas are done.

Also, no oil is needed in the pan. Just make sure that you use a cast iron skillet or griddle because you need to cook them on medium-high heat and the more charred the better! Cook them for about 1 minute per side and then wrap in a kitchen towel to keep warm. Enjoy!

Apple-Butternut Squash Soup with Ancho Pepitas

2012-01-25T17:34:00.000-08:00

Butternut squash or any winter squash soup can taste really bland unless you combine it with certain ingredients that bring out its natural sweetness. Some squash soups that I've ordered out in restaurants or from store bought containers almost taste like baby food--pure squash puree with no added flavors whatsoever. This is great if your are introducing your baby to squash for the first time and you want to whip up a bland blended puree, but not so much for the paying customer. Ingredients that I like to use with butternut are apples, oranges, ancho chilies, maple syrup and toasted nuts or seeds. Also the consistency of the puree has to be velvety smooth--not to thin or not to thick.

When I worked for the restaurant we always had butternut squash soup on our banquet menu in winter and it was really good. We would make 10 gallon batches of it for parties and it would be gone by the end of the evening. Here's a photo of the soup ready for food runners to take out to guests. You can't tell from the photo but there is at least 30 bowls in the window for pickup.

I have been really trying to cut back on all processed oils in my diet since the new year. The only oil I use is first-cold pressed extra virgin olive oil and I use it sparingly. In this recipe I used 3 tsp and that was for roasting the butternut and apples--so this recipe is basically oil free and you can't even tell that the oil is missing!

Disclaimer: I never measure for my recipes unless it's a difficult recipe or a new technique that I've never used before, or if I'm baking. Everything that I make is by sight, smell and most importantly taste. Therefore, if the soup is too thick then add additional vegetable stock--if it's too thin then reduce it down further. If you want more kick to the recipe then add additional ancho chili powder.

Ingredients:

3 1/2-4 lbs butternut squash, washed, sliced in half, roasted
2 organic apples such as pink lady, fuji, or gala, sliced into 1/4" slices, roasted, about 2 cups (leave skin on)
3 tsp extra virgin olive oil
2 garlic cloves, sliced
1 medium onion, sliced
1 tsp fresh thyme
1 cup Martinelli's Sparkling Apple Cider
8 cups low-sodium vegetable stock
1-2 tsp ancho chili powder (more or less depending on taste)
2 tbsp pure maple syrup
1/2 orange, squeezed
Kosher salt and black pepper to taste
Toasted ancho chili pepper pepitas for garnish

Method:

Preheat oven to 450 degrees. Slice butternut squash in half and rub with 2 tsp olive oil, salt and pepper. Roast in the oven for about 30-35 minutes until tender and lightly golden brown. Remove from oven and let cool. Scoop out seeds, peel and dice into large chunks. Set aside.
Turn oven down to 350 degrees and toss apple slices in 1 tsp olive oil. Roast in the oven for about 15 minutes until tender and lightly golden brown. Remove from oven and set aside.
In a large dutch oven or stock pot, add onion, garlic, thyme and apple cider. Bring mixture to a simmer and cook until apple cider is reduced and onions are soft.
Add squash, apples, vegetable stock, maple syrup, ancho chili powder to taste and bring to a boil. Reduce to a simmer and cook for about 30 minutes for flavors to combine, adding salt and pepper to taste during cooking process.
Puree mixture in several batches in a blender on high until smooth. Return to pan and add freshly squeezed orange juice and adjust seasoning if necessary.
Garnish with toasted pepitas.
For the pepitas I used a 1/3 cup of raw pepitas, 3/4 tsp ancho chili powder, 1/4 tsp finely grated sea salt and 1/4 tsp olive oil. Toast the pepitas first, then add to a bowl and then toss with olive oil and spices.

Green Lentil Curry with Cilantro-Lime Basmiti Rice

2012-01-24T16:33:00.000-08:00

For my New Year's resolution I gave up eating anything out of a can to avoid BPA residue in my food and in my body. So I decided to give making coconut milk a try and I've got to tell you, I don't think that it's worth the effort. I purchased a regular coconut (perhaps I should of purchased a young Thai coconut instead) because it was really difficult to open and to remove the flesh. I really liked the coconut water and used it my smoothies, but the milk made from the flesh, not so much. However, I do believe that it is 100% healthier for you if you make it from scratch, and so I decided to give it another go, but this time I purchased unsweetened, naturally dried organic coconut flakes and soaked, blended and strained the milk. It was simple and it had the consistency of lite coconut milk you purchase in a can, but tasted so much better!

Ingredients:

1 cup brown basmati rice, rinsed
1 cup French green lentils, rinsed
3-4 organic Roma tomatoes, blanched, skins removed, grated
1 cup low-sodium vegetable stock
1 1/2 cups lite coconut milk (see recipe below)
1 tsp grated fresh ginger
1 clove minced garlic
1-2 tbsp Madras curry powder (depending on taste)
1-2 tbsp agave syrup
2-3 tbsp lite tamari sauce or Bragg Liquid Aminos
2-3 cups organic baby spinach
Juice of 1 lime, divided
2 tbsp minced cilantro
1 tbsp coconut flakes

Method:

Cook rice according to package directions. Remove from heat and let sit 10 minutes. Add the juice of 1/2 lime and 1 tbsp minced cilantro. Fluff with a fork, keep warm and set aside.
Cook lentils in plenty of water for 15 minutes until tender. Drain and set aside.
In a large sauce pan, add tomato puree, garlic and ginger and cook for a couple of minutes.
Stir in curry powder, tamari, agave and vegetable stock. Bring to a boil, reduce to a simmer and cook for 15 minutes for flavors to combine.
Add coconut milk, lentils and spinach and heat through until spinach is wilted. Season with salt and pepper if necessary and add the remaining lime juice.
Spoon lentil curry mixture over rice and garnish with minced cilantro and dried coconut flakes.

Coconut Milk

1 cup organic naturally dried unsweetened coconut flakes
2 cups hot filtered water

Method:

Place coconut flakes in a bowl and cover with hot water. Let sit for 30 minutes for coconut to soften.
Add coconut mixture to a blender and blend on high until creamy.
Strain milk through a fine mesh strainer to remove solids.
Makes 1 1/2 cups lite coconut milk.

If you don't want to use dried coconut then you can make it the hard way using a whole coconut. It's the same process of soaking the flesh of the coconut, but you have to grind it in a food processor first, then soak and strain it.

High Antioxidant Green Smoothie

2012-01-08T13:15:00.000-08:00

For the past week I have been following the guidelines in the book called "Clean" by Alejandro Junger, M.D. in terms of drinking two or three healthy smoothies or juice drinks throughout the day and having a large healthy salad or meal for lunch. I really felt that I needed to do something healthy for my body after all the eating and drinking over the past two months, and I feel so much better for doing it. The book has some really good recipes for juice and smoothie drinks, but they require that you own a high-speed blender such as a Vita-Mix or a good juicer. The smoothie recipe below is one I created for myself and I drink it every morning. It's quite filling and holds me over until lunch time because it contains all the fiber from the fruit and veggies. I'm also drinking about two liters of water every day and that helps fill you up and flush out all of the toxins as well.

Since I have been following his program, I haven't been in the kitchen much and I have been referencing some of my previous recipes and enjoying them all over again. When you have a blog that you update on a regular basis, you are always making new recipes and so I hardly ever go back and repeat meals. Some of my healthy favorites that I've been eating (in between all my juicing) are: My Favorite Everyday Salad, Not Your Store Bought Ramen, Vietnamese Pho Noodle Soup, Persian Noodle Soup (without the sour cream and fried shallots) and my Avocado and Cucumber Soup. Also, if you have a juicer you can make My Morning Cocktail as well.

Green Smoothie:

1/2 organic green apple, chopped
1/2 cup chopped mango (fresh or frozen)
2 leaves organic lacinato kale, or 1 leaf regular green kale
1 cup organic spinach
1/2 organic cucumber, skin removed
1 tbsp ground flax seed
1 1/2 cups filtered water
1/2 cup ice

Method:

Place all ingredients in a blender and blend on high for 2 minutes until smooth and creamy.

A Single Serving of Good Luck

2012-01-03T16:46:00.000-08:00

I've always considered myself a lucky person and there's not a day that goes by that I'm not reminded about how fortunate I am. But I really lucked out when I met my husband 28 years ago. He's definitely one of a kind. So here were are on New Year's Eve and he's watching the Boston U and Notre Dame ice hockey game and I place a bag of black-eyed peas in front of him and ask him to count out 365 (well 366 because it's a leap year) for our New Year's day dinner. He didn't complain, especially since I was interrupting his ice hockey game, but more importantly he doesn't think I am nuts for asking him to do this. So we both sat there in front of the TV counting out black-eyed peas to bring us good fortune and good luck during the new year. Very fortunate indeed...

Now, I'm sure you are aware of this folklore or superstition from the south that eating black-eyed peas on New Year's day will bring you good luck for the coming year. And it's usually in the form of a dish called Hoppin' John; but I wanted to make something that was a little fresher and lighter. So as the story goes...you should eat one black-eyed pea for each day of the year. The peas represent coins, the collards represent green money, and the cornbread represents gold, (which I decided not to make because I want to eat healthy). Also, for additional good luck you are supposed to place a coin under the pot while cooking the black-eyed peas and a coin under each dinner plate while eating. Well, I forgot this part and so hopefully, counting out the peas has us covered for the entire year.

I was not born and raised in the south. I grew up in Maryland which is considered a boarder state, but I did grow up eating black-eyed peas and collard greens. However, I never quite understood why everyone cooks the crap out the peas, as well as the collards. Most recipes call for cooking the peas for 1-1/2 hours and for braising the collards for that amount of time as well. I do not find eating mushy beans/peas or army green collards very appealing and so this is a really quick and healthy dish that can be made in 30 minutes.

Unfortunately, New Year's day has come and gone, but you can still get all the health benefits from eating black-eyed peas, farro and collards anytime, and that is what's really important!

Black-Eyed Pea and Farro Salad:
(Single Serving of Good Luck)

1/2 cup black-eyed peas (or 363 for the remainder of the year...:-), soaked for four hours, rinsed and cooked until tender, about 18-20 minutes, rinsed and drained
1/2 cup pearl farro, cooked for 20 minutes until tender, rinsed and drained
1/2 organic red bell pepper, seeded and diced small
2 green onions, finely chopped
1-2 tbsp Italian flat leaf parsley, minced
Sea salt and black pepper to taste
Chipotle-Maple Vinaigrette (below)

Chipotle-Maple Vinaigrette

1 tbsp Bragg Apple Cider Vinegar
1 tbsp filtered water
1/2 tsp Dijon or spicy brown mustard
1/4-1/2 tsp ground chipotle powder (more or less to taste--I like it spicy)
1 tbsp extra virgin olive oil
2 tsp pure maple syrup
Sea salt and black pepper to taste

For the organic collard greens, I sliced them into thin ribbons, rinsed them and steamed them for about 1 minute until bright green. I then tossed them with a little lemon juice and sea salt and black pepper. Just delish and so healthy!!!

Going Vegan--The Best Decision I've Ever Made!

2012-01-02T19:50:00.001-08:00

It has been two years since I switched to a vegan diet and it has been the best decision I've ever made. I did this for health reasons to lower my cholesterol, but I also did it for the animals. After reading all the books and seeing all the photos about the horrific conditions in which farm animals suffer everyday, I never want to be responsible for their suffering ever again. But being vegan and eating a plant-based diet is more than just what you put on your dinner plate. It's a lifestyle and making conscious decisions about every product you purchase. So early last year I gave the leather purse and the leather shoes to Goodwill, completely tossed out all my personal care products, and I make sure that every product I use is cruelty free.

However, being vegan doesn't necessarily mean that you eat a healthy diet. Yes, compared to omnivores we have lower rates of cholesterol, blood pressure, diseases caused by inflammation and lower cancer rates for certain types of cancer. But just like omnivores, we eat a lot of vegan processed/convenience foods that really don't provide any health benefit at all. So for 2012, I've made a promise to myself to embrace the "whole foods" way of eating and to cut out as many processed foods from my diet as possible.

So here are changes I'm making to my diet for 2012:

No sugar of any kind, except for small amounts of maple syrup or agave as needed for recipes.
No store bought condiments such as ketchup or mayonnaise. If I need them for a recipe, I will make my own from scratch.
No soy sauce. I will use tamari sauce instead.
No processed cooking oils, except for first-cold pressed, extra virgin olive oil, and used only in moderation.
No margarine or vegetable shortening.
No fake meat substitutes of any kind, including textured soy protein.
No fake cheese substitutes of any kind. If I want a cheese sauce, I will make my own from scratch using unprocessed ingredients.
No white starch products such as bread, pasta or grains. I will use only whole grain/wheat products.
No canned foods such as tomatoes, beans or any other canned products because of BPA residue.
No deep fried foods of any kind...goodbye sweet potato fries...:-(

For some of you this may seem very limiting, but I enjoy making food from scratch. So I can't wait to make my own homemade corn tortillas, or to preserve/can my own fruit/tomatoes in the summer to be used in winter recipes. I'd even like to learn how to make tofu and tempeh from scratch. First up though is a homemade ketchup and assorted nut butter.

I'm sure that there will be some cooking disasters along the way, and sometimes when I don't have time I will be tempted to reach for prepared and convenient foods, but my goal is to make 2012 my healthiest year ever! And I hope that you'll join me!

To a healthy 2012!

"Drunken" Rum Balls

2011-12-22T14:57:00.000-08:00

Just wanted to wish everyone Happy Holidays! My husband and I will be heading down to San Diego for a week and we're looking forward to warmer weather and spending time at the beach. I'll be back in the New Year with really healthy and nutritious recipes that will definitely help shed all the unwanted excess from the past two months! Until then, I wish you and yours a safe and wonderful holiday, wherever your travels take you.

The reason why I call these rum balls "drunken" is because if you were to eat more than one and drive and a police officer pulled you over--you would probably fail a breathalyzer. So not advisable.

Rum balls are usually made with finely ground vanilla wafers, but I made a small batch of vegan snickerdoodle cookies and used them for the base. Other ingredients that I used were the usual...dark rum, toasted pecans, unsweetened cocoa powder, confectioner's sugar, agave syrup (instead of corn syrup) and vanilla extract. To garnish I rolled them in finely ground pistachios, powdered sugar and cocoa powder--but they are also good dipped in dark chocolate and sprinkled with toasted coconut!