The Sensual Vegetable

From garden/farm/farmers market to table.

2014-08-03T01:04:00.005-04:00

Tis the season to have fresh veggies everyday.

I am lucky to have some space to have a garden.

I plant flowers in between my vegetables and herbs.

Attracts a lot of bees, butterflies and dragonflies!

If you are not able to grow your own...

make sure to go to your

local farmers markets or farm stand.

I just found two local farms that are open to the public in my area... that I

never knew where so close.

Be sure to search all

your surrounding towns and cities.

Here are links to find farmers markets.

http://www.localharvest.org/

http://search.ams.usda.gov/farmersmarkets/

http://www.pbs.org/food/features/farmers-market-listings/

http://farmersmarketcoalition.org/farmers-market-coalition-celebrates-national-farmers-market-week-in-dc/

Kale

Big pickle

Just picked cherry tomatoes.

(made the bowl also)

Chard, greens, tomatoes, snowpeas, baby onion and

nasturtiums flowers and leaves .

Cucumber, tomato, basil and thyme

Vinegar and a little coarse salt...that's all. No need

for a heavy dressing...when it's this fresh.

What do Vegans eat?

2014-07-13T22:12:00.005-04:00

I am constantly asked "but what do you eat"...like all I eat is salad and

broccoli all day.

This is a dinner I prepared...I didn't plan it....I just used what was in the frig.

Portobello mushrooms in a red wine reduction served over a

roasted poblano pepper,

creamed (cashew cream with my home grown herbes de provence seasoning),

fresh carrots and corn topped with caramelized whole sage leaves,

stuffed artichoke bottoms served over a bed of braised balsamic vinegar arugula, grilled tofu slice, grilled avocado

and a slices of roasted acorn squash.

I have not eaten animals for decades now...recently (in the last two years) I adopted a plant based diet and I must say that it has inspired and enhanced my cooking and my approach about how I think about flavors and textures. When you use only fresh (& organic) ingredients the end results

can only be amazing.

Tempeh - Rule # 1

2014-03-06T18:58:00.002-05:00

The key to awesome tempeh is

to marinade, and roast it first.

Marinade for a little while before baking - if time permits.

Yum - golden brown

Cut the tempeh into strips, cubes or squares.

Lay on an roasting pan - one layer. Sprinkle some good tamari (not soy sauce*), a bit of oil and water, to about half way up. Swish it around a little. Bake at 300 until golden brown. Can be served as is but I love to, add it to any recipe that uses tempeh or as a substitute for tofu or meat.
Great in wraps with some peanut sauce or a TLT (Tempeh, lettuce and tomato).

I make a full tray - so that I have enough
for a few meals for a week.

Doing this really locks in some favor. Tempeh right out of the bag is pretty bland.

Check back for my recipe for maple walnut tempeh!

I consider tamari in the same terms as wine.
There are all kinds of tamaris and grades - it has a richer, mellow
taste than soy sauce. The average soy sauce is has a very
specific flavor that goes well with asian style recipes and a salter taste.
Tamari lends itself to well to many different dishes.
Tamari and soy sauce are produced in different ways. Traditional tamari
is a by product of miso and soy sauce is make directly from soy beans.
A good tamari is like a fine aged wine...some soy sauce
(not all) are like wine in a box.

Fresh Ginger Lemonade

2014-03-06T17:21:00.001-05:00

Zesty and Delicious!

The blend of fresh lemon juice and ginger -

really packs a punch.

Finely grate fresh ginger

1,2-3 tablespoons

Depends on how much you

love ginger.

Golden ginger

6 organic lemons

Yes...this is the juice of 6 lemons!

Add the ginger and 6 cups of fresh water.

Add sweetener to taste.

I used a 1/3 cup of raw agave.

Stir well.

Other options:

maple syrup

natural sugar

Very refreshing cold

and can also be served warm.

It will stay fresh for a few days.

Leave the ginger in for at least a day

then strain or leave the ginger in for a

stronger taste.

This recipe is pretty intense so...

made to your taste

...less sweet

...lots of ginger

you can also dilute it

and make a lemon ginger water

don't add any sweetener

add some cayenne

and it makes a great

cleaning drink.

So many ways to "mix" it up.

One of the top 10- under 300 calories - Dinners recipes featured on Top Inspired.

2014-02-03T23:05:00.000-05:00

http://www.topinspired.com/top-10-dinners-recipes-under-300-calories/

Ingredients:

tofu noodles 4oz. -can be found in the produce section

half of a zucchini

fresh basil

1 tsp of pine nuts

2 oz. lite firm tofu

tomato sauce

garlic

olive oil

dried oregano and basil

pine nuts

...just under 300 calories!!

Use a Manoline (see pic below) to cut the zucchini in fettucine like shapes.

One of my most favorite things in the world.

Boil noodles for three minutes and drain.

Saute zucchini in 1 tbs. of olive oil with minced garlic.**

Add chopped basil saute a minute.

Add cooked noodles to zucchini and saute a bit more.

Add pine nuts (about 1 tsp.)

Season with a bit of salt and pepper.

** You can also use the zucchini raw

Tofu "ricotta"

Mash lite firm tofu
add dried oregano and basil.
A bit of nutritional yeast
salt
Cook to just heat it up.

Plate zucchini and pasta combo

add the "ricotta".

and place 1/4 cup of any favorite tomato sauce on the side.**

(I used Muir Glen Organic Roasted tomato sauce and added a mashed up veggie ball)

or make some fresh raw tomato sauce.

Plum tomato

garlic

a little onion

fresh basil

dash of olive oil

salt and pepper

Blend in a a high speed blender

Regular size dinner plate used!!!

Zucchini Pesto Pasta - No carbs!!!!

2013-09-30T15:55:00.002-04:00

Using a mandolin slicer... julienne the zucchini
Saute in olive oil with garlic
Toss with pesto sauce
Top with a few pine nuts

Or make it raw - just toss with the pesto sauce and enjoy!

Great Ideas for Raw Food Preparation

2013-04-10T23:13:00.001-04:00

Great ideas for raw food preparation.

Eating Raw is so much more than eating salads. They are lots of ways to prepare veggies and nuts. Dehydrating fruits or vegies under 108 degrees maintain the live enzymes. Soaking nuts help the digestibility of them

Check out all the Excalibur Dehydrator models.

2013-04-07T14:44:00.000-04:00

Check out all the Excalibur models...lots of sizes and colors.

Basic EXCALIBUR Dehydrator - Great way to start dehydrating at home.

2013-04-07T14:12:00.000-04:00

Basic Excalibur dehydrator - small and economical say to start.

Easy to use

Make great treats

Excalibur Dehydrator - Great for drying, preserving and making raw food recipes.

2013-04-07T00:35:00.000-04:00

Click here for information and a discount -

http://www.excaliburdehydrator.com/excalibur-specials/?acc=9dfcd5e558dfa04aaf37f137a1d9d3e5
Excalibur dehydrator - Perfect for every Kitchen

I love it...make homemade kale chips, dried fruit (bananas taste like candy!), dry fresh herbs and make potpourri!

Perfect for making raw food recipes.

Dehydrating cherry tomatoes for a treat and clementines for potpourri.

2013-04-05T00:24:00.003-04:00

Cut in half cherry tomatoes

make a yummy treat.

Pictured here they are

half way done.

Dehydrated tomatoes

are amazing sweet.

I had a few clementines that were a bit old...

cut in slices and dehydrated

they make great potpourri.

Dehydrated Kale Chips with Cashew Cheese

2013-03-31T22:17:00.003-04:00

Kale

Fresh from the Farm

Hilltop Hanover Farm on Yorktown Heights, NY

Washed and Spun

Dry and ready to be tossed with the

Cashew Cheese sauce.

Break the leaves in half...leaving big pieces.

I like to remove the lower leaves from the stem.

The three key ingredients.

Nutritional yeast - 1/2 cup.

Raw Cashews - 2 cups

Pepperdews (or red peppers can be used) - 1 cup

For 2 bunches of kale use

1 cup of cashew cheese sauce.

Add the cashews and cover with water, add the pepperdews, nutritional yeast, sea salt and a pinch of cayenne. Blend until creamy...adjust to your taste.

Pour over the raw kale and mix with your hands...it needs to get in the folds of the leaves.

I used my Excalibur Dehydrator...every kitchen should have one.

Racked and ready to dry.

3 trays with Cashew Cheese.

The bottom rack is just olive oil, salt, pepper

and garlic powder.

I start out with the dehydrator on high for the first 2 two hours

Then adjust it to mid way for the rest of the time.

This batch seemed to take longer than previous

batches...with any drying, you need to keep

checking. The chips are done when they are crunchy.

Questions about dehydrating? Just ask.

Kale chips can be done in a oven also...but be careful not to burn them. Turn the oven on high and get it real hot...then turn it off...when it get to about 200 degrees...place the tray of kale in the oven and put the oven back on to the lowest temp. possible...Keep checking...you might have to turn the oven on and off...so as to not over bake the chips.

Portrait of a Pear.

2013-03-29T21:17:00.005-04:00

Steep the perfect herbal tea

2013-03-16T19:13:00.004-04:00

The best way to steep or infuse an herbal tea is to use loose herbs...not teabags.

Use a mason jar.

For tea that is for sipping or drinking... fill a quart jar about an eighth to a quarter with herbs.

Fresh dried herbs.

I used Chamomile and Peppermint.

Fill to the top with boiled water.

Let steep for at least 10-15 minutes.

Strain and keep up to three days in the refrigerator.

If making it for medicinal purposes...It actually is better to steep the chamomile and peppermint

separately and then mix. The Chamomile are flowers and do not need to be steeped too long ...10 minutes.

Peppermint is a leaf and can be infused longer...a few hours. Also fill the half way with the herbs. This will make a stronger brew. Do not sweeten if using for digestion.

Steep some chamomile separately and add some fresh squeezed apple juice...very yummy!!

or some honey or agave...drink it chilled or on ice in the summer for a refreshing tea.

Chamomile to relax.

Peppermint for digestion and better breathing.

A great basic blend.

Starting to infuse.

You can see the chamomile flowers start to hydrate...something you

will not get from a tea bag.

Find an herb store near you or order online.

You will see how expensive buying tea bags can be and how little you get.

Vegan Baklava & Squash Puff Pastry

2012-10-21T21:41:00.001-04:00

Want to impress your family and friends with a special treat...then go get some Filo dough and put together some yummy goodies. Fast and easy!
Made without sugar, honey, butter or cheese. Yes...they do taste great! No kidding...you will be surprised how easy it is to prepare.

Walnut/Apple Baklava

Plated with agave for extra sweet richness.

Basic recipe:

Use three sheets of organic filo.

Brush each sheet with natural oil or margarine.

Carefully turn all the filos sheets over and wipe with

the oil or margarine.

Slice the filo into 2 inch strips.

Place about a tsp. of the walnut apple mixture* on the short end and fold up into a triangle shape.

Wipe a little more oil/marg. on top.

Bake for 15 minutes of until light golden brown.

Bake at 350 degrees.

*walnut apple mixture:

1/2 cup of raw organic walnuts

1 peeled organic apple

Raw agave to sweeten

process in a food processor until chunky.

Squash Puff Pastry

Lay out one filo sheet. Brush on oil or melted natural margarine. Repeat. I used three sheets total.

Place the roasted squash* that has been sauteed** and seasoned on the long end and roll up.

Make slits on the top every 2 inches.

Bake for 20-25 minutes or until light golden brown on top.

Bake at 350 degrees.

* peel the squash (any kind, acorn, butternut or pumpkin)

and cut into 1 1/2 inch cubes.

Roast in the oven until soft...be careful not to burn them.

**Saute the squash in natural oil or margarine...add salt and pepper to taste. Cool before making the filo Puff Pastry.

Important!!!...Keep the filo dough from drying out. Lay the open filo dough on a piece of plastic wrap or to be eco ,use a damp towel and then lay a damp towel on top.

The Sensual Vegetable FaceBook page

2012-10-14T20:18:00.002-04:00

http://www.facebook.com/pages/The-Sensual-Vegetable/196875967084981

4 Squash Shepard's Pie (or dairy/eggless quiche) made with Cashew Cream.

2012-10-12T00:09:00.001-04:00

Acorn, Butternut, Kabocha, Pumpkin

Ingredients:

4 squashes

5 potatoes

Raw Cashews

fresh sage

nutmeg

salt

pepper

olive oil

Pie crust

(I used organic ready made pie crusts)

Peeled and cut into cubes and ready to roast.

Roast at 400 degrees until soft.

I also roasted potatoes (not shown)

Saute fresh sage in olive oil. Be careful not to burn it.

Add the roasted squash and potatoes.

Salt and pepper to taste.

Fill the pie crust half way with the Cashew Cream sauce.

Cashew cream: Blend one cup of raw cashew with enough water to make a thick cream sauce. Add 2 tsp's of olive oil, salt, pepper and a bit of nutmeg.

Then place the squash mixture on top...it will sink in a little.

Cover with tin foil and pop some holes in the top. Bake at 350 for 20 minutes then remove the foil and bake for another 10 minutes.

For this one I sauteed another patch of squash but added the cashew cream directly into the squash.

Food Day - October 24th

2012-10-11T08:58:00.002-04:00

http://www.foodday.org/about

Food Day is a nationwide celebration and a movement toward more healthy, affordable, and sustainable food. Food Day, created by CSPI, is powered by a diverse coalition of food movement leaders, organizations, and people from all walks of life. Food Day takes place annually on October 24 to address issues as varied as health and nutrition, hunger, agricultural policy, animal welfare, and farm worker justice. The ultimate goal of Food Day is to strengthen and unify the food movement in order to improve our nation’s food policies. Join this push for a stronger, more united food movement by signing up to organize or attend Food Day events in your community.

The foods we eat should bolster our health, but the contemporary American diet is actually contributing to several hundred thousand premature deaths from heart attack, stroke, diabetes, and cancer each year. What's more, the way our food is produced is all too often harmful to farm and food workers, the environment, and farm animals. The American food system has created a diet of cheap, salty, overly processed packaged foods, high-calorie sugary drinks, and fast-food made of white bread, fatty grain-fed factory-farmed meat, and French fries.

Food Day aims to transform the American diet. It’s time for America to Eat Real! All Americans—regardless of their age or race or income or geographic location—should be able to select healthy diets and avoid obesity, heart disease, and other diet related conditions.

Our priorities:

A Pair

2012-10-10T18:51:00.003-04:00

Raw Apple crumb pie

2012-10-07T13:19:00.002-04:00

Oops...Cut a piece before taking a photo.

Yummy...and it's only apples, nuts and dates.

2 cups of mixed nuts - I used pecans, walnuts and macadamias
5 apples - any kind you like
6-7 pitted dates
1/4 cup of almond meal or flour

Prep:

Dehydrate 2 apples - Cut into slices and dehydrate overnight on medium.

Prepare the nuts: place raw nuts in a dehydrator for 6-8 hours to "roast" them. It really brings out the crispiness without really roasting them.

Preparing:

Pie crust: In a food processor pulse together 2 cups of mixed nuts. I used pecans, walnuts and macadamias. Add 3-4 pitted dates. Process until it sticks together when you pinch it.
Press the crust mixture into a glass pie pan.

Apple filling: Use a mandoline to slice 3 apples or slice very thin - optional - remove skin.
Process one apple with 2 dates. Makes a applesauce mixture.
Mix the sliced apples with the apple sauce and place over the pie crust.

Crumb topping:

Place the rest of the nuts in a processor add 2 dates, almond flour and the dehydrated apples. Pulse to until it make a grainy mixture...not too small.
Crumble on top of the pie and pinch some into bigger crumbs.

Optional :

"Bake" in a dehydrator for 3 or more hours on middle. This will meld the flavors and crisp the topping.

Vegetarian - Thailand

2012-10-07T12:34:00.001-04:00

Check out Vegetarian - Thailand

http://www.facebook.com/pages/Vegetarian-Thaiand/485929018085443

Hilltop Hanover Farm

2012-09-30T21:42:00.002-04:00

http://www.hilltophanoverfarm.org/

Hilltop Hanover Farm and Environmental Center is a working crop farm and environmental educational center located in Yorktown Heights, NY. The farm was a former dairy farm dating back to the 1600’s. Today the farm is a regional education center that offers programs on healthy and sustainable food production and teaches skills for small-scale suburban and urban farming techniques, illustrating sustainable living practices for the region and local communities.

The farm features demonstration models for backyard farming, rainwater harvesting, composting, and greenroof technology. Visitors can hike the farm’s 3.5 miles of woodland trails, picnic on the farm grounds, purchase a CSA share, or produce from our farm stand or at U-Pick during the growing season, or attend any of our numerous classes and lectures. Hilltop Hanover Farm offers tours, classes and field trips to school groups, garden clubs, and scout troops.

The center is committed to donating 10% of annual vegetable production to local food pantries and warmly welcomes volunteers.

NYC is due south and only a little more than an hour away.

The leaves are just starting to change.

Not sure what this is.

Fresh from the farm

Will become:

Cauliflower soup

Leeks for the Mac and "Cheese" (Cashew)

Kale chips

Fresh corn tortillas

Creamed carrots

Roasted eggplant

Dehydrated Kale chips with cashew cheese...Yum!

2012-09-16T21:34:00.002-04:00

Kale

Fresh from the Farm

Hilltop Hanover Farm on Yorktown Heights, NY

Washed and Spun

Dry and ready to be tossed with the

Cashew Cheese sauce.

Break the leaves in half...leaving big pieces.

I like to remove the lower leaves from the stem.

The three key ingredients.

Nutritional yeast - 1/2 cup.

Raw Cashews - 2 cups

Pepperdews (or red peppers can be used) - 1 cup

For 2 bunches of kale use

1 cup of cashew cheese sauce.

Add the cashews and cover with water, add the pepperdews, nutritional yeast, sea salt and a pinch of cayenne. Blend until creamy...adjust to your taste.

Pour over the raw kale and mix with your hands...it needs to get in the folds of the leaves.

Racked and ready to dry.

3 trays with Cashew Cheese.

The bottom rack is just olive oil, salt, pepper

and garlic powder.

I start out with the dehyrator on high for the first 2 two hours

Then adjust it to mid way for the rest of the time.

This batch seemed to take longer than previous

batches...with any drying, you need to keep

checking. The chips are done when they are crunchy.

Questions about dehydrating? Just ask.

Kale chips can be done in a oven...but be careful not to burn them. Turn the oven on high and get it real hot...then turn it off...when it get to about 200 degrees...place the tray of kale in the oven and put the oven back on to the lowest temp. possible...Keep checking...you might have to turn the oven on and off...so as to not over bake the chips.

Tofu Shirataki noodles...quick and easy dinner

2012-09-15T21:09:00.001-04:00

Dinner in 30 minutes.

Red pepper/walnut puree, creamed carrots with agave, braised tofu with crispy ginger and sesame seeds, tofu noodles with roasted almond oil and scallions. Side of arugula salad with a sweet/tangy dressing.

All prepared from what I happened to have had in the frig.

Red Pepper: Sautee the red peppers, when almost soft ...add the walnuts, sautee for a few minutes...let cool. In a food processor...puree with some olive oil, fresh garlic and some sea salt. I also added some cayenne.

Carrots: Simmer carrots or steam until soft.

In a food process...puree until creamy...add some veggie

margarine, salt and a bit on un-sweetened soy milk...add a little agave to pump up the sweetness.

Tofu: Braise the tofu in olive oil..but first cut into 1/2" think slices and let sit on a towel or paper towel

to draw out the excess water.

Add some tamari ...as it is cooking and let the tofu brown.

Remove the tofu and add the ginger...which has been chopped up ...fry up until crispy...add the tofu back in.

Noodles: Drain the noodles from the package and rinse well with cold water. Cook as directed...15 seconds before draining add the cut up scallions. After draining...place back in the pot, add the roasted almond oil to taste, tamari and sesame seeds. Saute for a minute...this really helps separate the noodles and makes them less rubbery.

Fresh Herbs...picked and dried in a dehydrator.

2012-09-08T22:56:00.002-04:00