Well on Wheels - The traveling vegan chef

"Healthy Cooking in a Hurry" class

2013-05-15T21:28:00.000-04:00

I've been teaching this class for West Hartford Adult Education for the past 8 years with a changing seasonal menu, and it always fills up fast. Because there was a waiting list with enough people for a second session this spring, I agreed to offer Part II last week. Here are some highlights from our evening together.

Vichyssoise with Parsley Oil and Fresh Dill Sprig

A closeup of the luscious vichyssoise

Chickpea Croquettes with Creamy Cashew Dill Sauce and Mediterranean Quinoa

A closeup of the entree

Gluten-free Vegan Chocolate Peanut Butter Brownies

On the Menu

2013-05-11T10:46:00.001-04:00

What do we have going on this week? A mix of warm sunshine, cool spring showers, followed by a little bit of summer humidity. And likewise, the menu is a similar melange of hot and cold weather treats. I'm already getting ready for a Memorial Day picnic!

Mock "Chicken Salad" with Tomato and Cucumber

Fire Roasted Tomato "Sausage" and Mushroom Ragout with Stewed Zucchini

Pasta Primavera with Basil Walnut Pesto

Lunch at Passiflora

2013-04-20T17:35:00.004-04:00

It's nothing short of awesome when you come across a cute little cafe in the middle of nowhere that serves up some pretty tasty vegan goodies. That was the case on my drive to the northwest hills of Connecticut to meet some friends for lunch on this sunny spring afternoon.

I had heard good things about Passiflora, a tea room and cafe tucked in a little store front on Main Street in New Hartford. It's easy to miss if you're zooming along on Rt. 44, but do take the time to slow down, stop in, and enjoy some slow food. Everything here is made fresh with local and organic ingredients, and the quality comes through with every bite and sip.

I started with a Chocolate Maca Chai Tea with almond milk that promised to reduce stress and boost the immune system. I needed both after a long week that tested my patience. Plus, it tasted pretty rich and soothing with a peppery hint that was also energizing.

I ignored my gluten-free health needs for the main entree, a Tempeh Reuben on Bantam Bread sourdough rye with a side of Cream of Asparagus soup. It's been over a decade since I've splurged on this bread, but I remember it well: that yeasty aroma, a crisp crunch of crust, and hearty weave of gluten strands that hold it all together and make it heavenly chewy. It was the perfect framework for the nicely grilled tempeh and heap of sauerkraut that were tucked inside. My only qualm was the cafe's lack of hot sauce or spicy brown mustard, but I settled for some Dijon. The soup was a pureed mix of asparagus, onion, carrot, celery and a pleasing mix of herbs. The color wasn't terribly appetizing, but the taste more than made up for it.

It was difficult to decide on a dessert since there was an array of vegan treats to choose from, even a raw cookie. At the recommendation of my dining companions, I chose one of the last two Gluten-free Black Bean Brownies, mostly because I couldn't imagine such a thing being tasty, much less edible.

I was surprised to discover that it was much much more than that. The crumb was moist and dense, almost fudgey in spots, and the flavor was that of a rich, dark chocolate. I think there was probably some coffee mixed in there because I left with quite a buzz after this meal.

I would highly recommend a drive out to this little gem of a restaurant after a hike in nearby People's State Forest, or in the fall for a break from leaf peeping. I will dream about those brownies and look forward to attempting to recreate them on my next baking expedition.

Lunch at Good News Cafe

2013-04-06T10:53:00.003-04:00

I had the afternoon free to fill with crazy antics yesterday like going to the bank, dropping my bike off to get set up for some riding this week (temps in the 60s... YAY!), and shopping for groceries, so I decided to take the opportunity to visit a place new for lunch since I haven't written a restaurant review in quite awhile. I was headed west from New Haven on Rt. 63 and decided I'd continue my scenic jaunt out to Woodbury so I could visit Carole Peck's Good News Cafe.

This is a "farm to chef" type restaurant which features an extensive selection of locally grown produce, artisinal cheeses, and grass-fed beef on their menu. They even had antelope as one of the entrees. While I'm not in favor of eating animals no matter how humanely they lived, I had always heard that the menus here were vegan-friendly and could easily be adapted, so I decided to find out.

The daily soup du jour is always vegetarian, and the luscious Tomato and Wild Rice Soup that was on the menu during my visit was easily made vegan by omitting the locally produced chevre crumble that would've gone on top. The crunchy, peppery papadum that it was served with made a nice contrast for the velvety smooth soup. A cup cost $6.

As I scanned the menu for veganable items, I noticed a rice and bean burrito served with guacamole and pico de gallo that could easily be veganized by omitting the cheese. But I felt like I wanted more than starch for lunch and instead looked to the list of salads for inspiration. I found it in the Wilted Baby Spinach Salad with Warm Red Globe Grapes and Pineapples, Sauteed Shiitake Mushroom and Tofu. As far as I could tell, this was entirely vegan on its own, but I made sure to mention that to my server just so there wouldn't be any surprises when my plate arrived.

I was happy to find a substantial amount of spinach along with a decent pile of tofu and mushrooms. I had never had a savory-sweet combination like this before, but the flavors contrasted perfectly and left me feeling satisfied. And now that I've eaten warm grapes, I'm going to make a point of incorporating them into some of my own recipes!

It's always nice to discover something new and exciting on a menu at an omnivore restaurant that strays from standard vegan offerings, and I'm happy I made the trip.

This week's menu

2013-03-27T20:52:00.001-04:00

Ahhhh... spring! Sunshine, flowers, warm weather, and... snow?? Here we are in the first week of spring and that is precisely what is in the forecast for this evening. Oh, well. What can you do except accept Mother Nature's whims? While I'm looking forward to a change of seasons so I can begin incorporating lighter veggies into the menu, for this week with winter's fierce grip on things, it will have to wait. Instead, clients will see root vegetables, members of the cabbage family, and comforting sauces. Asparagus does manage to make an early appearance in one of the entrees, however. How could I resist?

baked sesame tofu with balsamic fig reduction, mashed root vegetables, and steamed asparagus

pan-fried tempeh with cauliflower au gratin and string beans

seitan piccata with red and white quinoa and brussels sprouts

Quick & Easy Vegan Cooking on CT Style

2013-03-19T17:11:00.002-04:00

It was great to be back on WTNH's "CT Style" show today! I got up bright and early yesterday morning to do a little prep for the Black Bean and Quinoa Stuffed Zucchini Boats, then headed out to the studio for the taping.

This is one of my favorite recipes because it's quick to make and perfect to eat after a long day at work when there's no time or energy left to slave in the kitchen. You can also use it to stuff peppers and tomatoes, then simply pop them into a warm oven for 10-15 minutes just before you're ready to eat. I serve the stuffed zucchini with a luxurious Roasted Red Pepper Coulis that really kicks the flavors up that proverbial notch. I like to make a big batch of the quinoa stuffing because it's also delicious the next day eaten as a cold salad.

Check the CT Style link to watch the full clip of me demonstrating how to assemble the recipe.

Black Bean and Quinoa Stuffing

1/2 cup quinoa

3/4 cup of water

1/2 cup onion, diced

1/2 tsp chili powder

1/2 tsp cumin

1/4 tsp sea salt

fresh black pepper

1 15 oz. can of black beans, drained and rinsed

½ cup green onion, sliced

Place quinoa, water, and onion in a sauce pot, cover and bring to a boil. Lower heat and simmer 15-20 minutes, or until quinoa is tender. Fluff quinoa lightly and transfer to a large bowl. Gently combine quinoa with cumin, chili powder, black beans and green onion. Season with sea salt and black pepper.

Baked Zucchini

2 zucchini, sliced in half length-wise

2 Tbl olive oil

sea salt

fresh black pepper

Scrape the seeds out of the zucchini with a spoon, leaving the walls of each hollowed-out half about ½-inch thick. Drizzle with olive oil and sprinkle lightly with salt and pepper. Bake at 400 degrees for about 10-15 minutes, or until fork tender. Fill with black bean and quinoa stuffing.

Roasted Red Pepper Coulis

12 oz. roasted red peppers

1-2 Tbl olive oil

1 tsp paprika

1/4 tsp cumin

1/4 tsp sea salt

1 tsp apple cider vinegar

pinch cayenne pepper (optional)

1-2 Tbl water (as needed)

Puree ingredients in a food processor or blender until thick sauce forms, adding water if necessary.

Lunch, Learn, Live Healthier Cooking Party

2013-03-16T18:31:00.001-04:00

This past weekend 10 of us gathered together at a private residence to enjoy a healthy cooking lesson and some delicious vegan food. The theme was turning over a new leaf in preparation of the transition to spring and ideally, transition to a healthier lifestyle. As such, this workshop focused on the basics of a healthy, whole-foods plant-based diet, where to get your protein, calcium, and iron, what superfoods to incorporate into your daily menu, how to stock your pantry with "go to" ingredients, and which equipment helps make this an exciting adventure.

We began with a quick smoothie pureed in the Vita-mix that I like to call an Equinox Elixer, since spring is the season this green drink celebrates. It's a tasty mix of banana, pineapple, pear, and kale which all help boost the immune system and aid in digestion. Unfortunately, though, we sipped these so quickly I wasn't able to get a photo!

Our refreshing drink was followed by a warm and satisfying bowl of Red Lentil and Jasmine Rice Curry Soup. This is a twist on the traditional dal served at many Indian restaurants in that it's slightly heartier. Fresh lemon juice added at the end not only perks up the flavor but also helps cleanse the liver of toxins.

The luncheon entree consisted of several elements. The centerpiece was walnut "neatballs" which are high in fiber and Omega-3 oil. These swam in a thick bechamel sauce made with pureed cashews and the sneaky ingredient, cauliflower. Any time I can add a cruciferous vegetable to the mix, I do, because they're so high in cancer fighting properties. A white sauce was the perfect camouflage for the cauliflower which I actually think adds a nice subtle sweetness to balance the savory. As a contrast, I drizzled a roasted red pepper coulis around the edge. The accompaniment to the entree was a lovely Mediterranean Qinoa Pilaf made with sauteed shallots, sundried tomatoes, kalamata olives, kale, and toasted pine nuts. This would make a perfect meal on its own with the addition of white beans and can be enjoyed warm or cold.

The final course was a gluten-free Chocolate Pudding Cake served with a simple strawberry sauce and fresh blueberries. I'm always amazed at how this cake goes into the oven looking like a mistake, but then comes out like a luscious chocolate boat floating on a pool of lava.

Everyone at the table agreed it would be impossible to tell that this was vegan AND gluten-free. It was simply too decadent. And one would never guess that it had the added benefit of protein and calcium from the all-purpose gluten-free flour made from garbanzo and fava beans. The berries finish off with the added benefit of cancer-fighting properties.

Thank you Anne Garland of Anne Garland Enterprises for hosting this event! Could there be anything more enjoyable than a delicious meal that's also good for you shared among a group of strangers who quickly become friends? Cheers to all of you!

Hot & Healthy Raw Food Demonstration

2013-03-01T11:12:00.000-05:00

Raw food in the middle of winter??!! Who would do something crazy like that?? Me, that's who! And when it's done right, you won't miss the stove at all. Plus, you can always cuddle up in front of a fire in the fireplace after dining on these delicious treats.

This past Friday I had the privilege of sharing some gourmet raw vegan recipes with a group of 18 gathered in the back room of Divine Treasures, a vegan chocolatier in Manchester, CT. Owner, Diane Wagemann, generously offered to be the host for this event, and I think it was the perfect location.

We started the evening in the Mediterranean with a raw falafel done two ways: fresh from the food processor as a pate, and dehydrated into the traditional looking yet healthier version of falafel balls. The base of the falafel is pumpkin seeds, which are high in zinc and perfect for anyone who suffers from Seasonal Affective Disorder (SAD) this time of year.

Both were enjoyed, but everyone agreed that the flavors intensified and the firm, slightly crisp, yet chewy texture of the dehydrated version were an unexpected delight. It's nice getting that same falafel satisfaction without the harmful trans fats from deep frying!

These were served with a raw hummus pureed in my Vita-Mix to smooth perfection with cashews, zucchini, tahini and various seasonings. Although regular hummus made with chickpeas is pretty healthy, everyone agreed that the raw interpretation was silky smooth and surprisingly decadent. Cashews will do that!

Next we journeyed to Mexico for Raw Tacos with Walnut "Meat," Jicama "Rice," and Chipotle Cashew Aioli. All of the nuts and seeds had been soaking the night before, so everything was drained and rinsed for the presentation.

I began with the walnut meat filling which is pulsed together in the food processor with sun-dried tomatoes, onion, jalapeno, and seasonings. You'd never imagine this much flavor can be contained in raw ingredients, but it's worth experimenting.

Next we moved on to the Jicama Rice, which is made by pulsing together chopped jicama and pine nuts in the food processor until it's the consistency of grains of rice. Jicama is a root vegetable native to Mexico. It's slightly sweet and not too starchy with the texture of a water chestnut. The brownish skin is very fibrous and often coated with wax to help it keep longer.

The skin must be washed, peeled, and removed before eating. Once it is cut away, the jicama can be diced into chunks, then put into the food processor where it is pulsed together with the soaked pine nuts.

After it is pulsed for a few seconds, this mixture needs to be placed in a nut bag so that the extra liquid can drain out. I did a little squeezing to hurry the process along and what I was left with was a big bowl of whitish water that reminded me of rice milk. Out of curiosity, I decided to taste it. And I made a surprising discovery: WOW! Jicama water is the sweetest, most refreshing drink EVER!! Or, at least, after doing a 2-hour demo it was the perfect elixer. I'm definitely going to experiment with this more often. Somebody should look into bottling it. :-)

We finished the demo with the Chipotle Aioli made with soaked cashews, dried chipotle, lemon, garlic powder, apple cider vinegar, and sea salt. I topped it all off with a garnish of fresh red pepper diced finely for a little pop of color. Beautiful and delicious!

Vida Vegan Con

2013-02-21T20:00:00.001-05:00

Yeeeee!!!! I'm so excited to be going to the Vida Vegan bloggers conference! I just registered to attend this three-day event devoted to all things vegan and bloggy in the vegan-friendly city of Portland, OR. Some of my favorites will be sharing their secrets: Susan Voisin (Fatfree Vegan), Dreena Burton (Plant-Powered Kitchen), Fran Costigan (Great Good Dairy-free Desserts), Ginny Messina (The Vegan RD), Hannah Kaminsky (Bittersweet), Isa Chandra Moskoqitz (Post Punk Kitchen), Jasmine Singer and Marianne Sullivan (Our Hen House)... to name but a few.

vidavegancon.com

I have a few months to prepare and build anticipation for this vegan lovefest, and I will be sure to blog about the experience once I'm there. Look out Portland, here I come!

Month of Menus

2013-02-12T09:45:00.001-05:00

It's been a busy month at Well on Wheels headquarters, compounded by digging out from under 30" of snow dropped by Blizzard Nemo. This was one of of those snowstorms that keeps you inside for days, and it's amazing how much can be accomplished during that forced hibernation. One task this has given me the opportunity to complete is uploading a bunch of photos.

Here's a look at some of the meals I've been preparing for clients the past few weeks.

Toasted Sunflower Seed, Millet, and Red Lentil Patties with Roasted Red Pepper and Sundried Tomato Relish and Roasted Broccoli and Cauliflower

Baked Tofu with Agave Dijon Glaze, Baked Potato and Stringbeans Amandine

Pecan Crusted Seitan with Herbed Potato and Turnip and Sauteed Kale with Olive Oil and Garlic

Tempeh Stirfry with Brown Rice

Baked Acorn Squash with Pecan and Craisin Rice Pilaf and Balsamic Roasted Brussels Sprouts

Baked Tofu with Shallot Mushroom Gravy, Brown Rice and Zucchini Spears

Gingered Soba Noodles with Tofu, Bok Choy, Shiitake Mushroom and Toasted Cashews

Soy Sausage and Mushroom Ragout with Baked Polenta and Zucchini

Gado-Gado with Baked Tofu and Brown Rice

Tofu and Veggies with Peanut Sesame Sauce and Brown Rice

Tricolor Quinoa and Pecan Stuffed Zucchini with Roasted Red Pepper Coulis

Tofu with Chipotle Cashew Creme, Quinoa, and Zucchini

Divine Treasures holiday party

2013-01-13T17:09:00.000-05:00

When you work in the food service industry, you don't always get to take time off for holidays. This was the case with my friends at Divine Treasures, a vegan chocolate shop in Manchester, CT. They were swamped this holiday season preparing special gift boxes filled with the most delectable vegan chocolate treats to the delight of smiling customers. But they wanted to celebrate, too! So they asked me if I could cook up a post-holiday vegan feast for them once the holiday crunch period settled down. And that's just what I did this Friday night.

The evening began with an entirely raw appetizer of Romaine Lettuce Tacos filled with Walnut "Meat," topped by a scoop of Jicama "Rice," and drizzled with a Chipotle Cashew Sour Cream.

Everyone was amazed by the symphony of flavors evoked in this simple, yet festive looking presentation. It was an elegant way to serve a salad.

The entree for the evening I prepared Baked Sesame Tofu and Polenta Stacks with a rich Shallot Gravy, accompanied by Brussels Sprouts Amandine, and garnished with a luscious Parsley Oil. The flavors blended beautifully and the buttery texture of the Brussels Sprouts went nicely with the creamy polenta. Guests were surprised at this gourmet presentation, and were pleased by how satisfying the entire meal was.

It was a pleasure to celebrate the beginning of the new year with this hard-working crew. I look forward to more dinners like this in the future. And stay tuned... there may even be events like this open to the public coming soon!

This week's menu

2013-01-06T12:28:00.003-05:00

It's tradition in the new year to cook something with black-eyed peas as a symbol of good luck, and greens as a symbol of wealth and prosperity. A recipe that many people make is Hoppin' John, a flavorful southern dish made with black-eyed peas, onion, carrot, green pepper, and seasonings such as thyme and bay leaf. It can be eaten cold as a salad or warm right off the stove top.

This southern specialty has its roots in African cuisine, and this particular dish is descended from a Sweet Potato and Black-Eyed Pea Stew from Senegal. It's incredibly easy to make, and despite the minimal ingredients, it's also surprisingly flavorful. You can cook it in a pot on the stove, or simply start it in the morning in your slow cooker and have it ready for the end of the day. It's the perfect way to welcome a happy and prosperous new year!

Pan-fried Tempeh with Cremini Mushroom Gravy, Wild Rice Pilaf, and Brussels Sprouts

Senegal Sweet Potato and Black-Eyed Pea Stew with Sauteed Kale

Baked Tofu with Dijon Glaze, Mashed Potatoes, and Stringbeans Amandine

Beyond Sushi

2012-12-16T20:39:00.001-05:00

I recently spent a day in New York to attend a cooking class at the Natural Gourmet, and made a point of arriving early so I could sample one of the many vegetarian dining options in the city. This is always the most difficult decisions I face, since there are hundreds of possibilities. I have my favorites: Candle Cafe, Caravan of Dreams, Counter, Quintessence, Sacred Chow, Angelica's Kitchen... to name but a few.

This afternoon I decided to try a new entry onto the scene, Beyond Sushi, a 100% vegetarian sushi restaurant on the lower east side. It's an easy 2 block walk from the 14th street subway station, which made it convenient and intriguing. And according to VegNews, the place was opened by a former contestant of Gordon Ramsey's Hell's Kitchen competition. Why not give it a try?

From the outside, the restaurant had a clean, sophisticated look, and inside the minimalist decor continued that theme. However, I have to say my Connecticut sensibilities were shocked by the New York space limitations! At most, the three wooden shelves that acted as counters with barstools wedged beneath could seat 12, but in reality, two to a table was stretching each patron's comfort level.

The menu was a selection of about a dozen creative combinations of standard veggie fillings: asparagus, avocado, mango, cucumber, pickled daikon, and a few others. These standards were elevated by a choice of 6 sauces topping each roll, such as carrot ginger, spicy cayenne, and mango chili. The rolls were also made a bit unique because they were all inside-out with a choice of black rice or 6-grain rice. Also on the menu are several options for summer rolls, salads and soups, as well as a few vegan desserts prepared off site.

I ordered the La Fiesta - 8 pieces rolled with Black Rice, Avocado, pickled jalapeno, chayote, and topped with cilantro and mango chili sauce - and the Sweet Tree - 8 pieces rolled with six grain rice, avocado, and sweet potato, and topped with alfalfa sprouts and toasted cayenne sauce.

Both were tasty, fresh and expertly prepared in a tiny kitchen.

I enjoyed my light lunch, but left wishing there had been the ubiquitous warm tea to accompany my meal and a larger table where I could spread out with a book and linger. However, if you're in a hurry, this is a great place to grab a quick bite that's inexpensive and satisfying.

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This week's menu

2012-12-04T12:37:00.000-05:00

While I was in the checkout line of my local health food store purchasing groceries for this week, the man behind me asked about the can of Muir Glen Organic Crushed Fire Roasted Tomatoes in my basket. "Do you like those? I've never really had much luck cooking with them." I was surprised, because I find that they add so much flavor to soups, stews, and sauces, especially the one with adobo seasoning. I suggested, "have you tried using them in chili?" He hadn't, but was intrigued by the idea. That's my favorite use for them because they add a deep, smoky undertone to whatever it is you're cooking. I also like them in Indian food because the roasted quality is both sweet and savory, and they'll put an extra little indescribable zing in your curries.

This week you will find Three Bean Chili with Fire-Roasted Tomatoes and Brown Rice on the Menu. It's a favorite for cold, rainy autumn evenings.

pan-fried tempeh with agave dijon glaze, sesame cabbage, and baked garnet yam

three-bean fire-roasted tomato chili with brown rice

tofu piccata with mashed root vegetables and sauteed kale

Cyber Monday Special from Teavana

2012-11-25T21:27:00.004-05:00

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Holiday Gift Guide for Cooks

2012-11-25T12:56:00.000-05:00

Now that the holiday shopping season is upon us, I'm often asked for recommendations on what to get the chef in the family. The options can be overwhelming, especially for someone who is not familiar with the great big world of shiny pretty cheffy things out there. I often draw upon my favorites for gift giving, those classics that stand the test of time. Whether it's big ticket splurges like a Vita-Mix Blender or a set of indestructible All-Clad Stainless Steel pots and pans, or the more affordable stocking stuffers like a Garlic Press or Microplane Zester, there's always that "perfect gift" to be discovered.

What I've put together for you is a handy reference guide to help get you started in your search. Some of these are absolute "must haves" for the home chef, like a good chef's knife and cutting board. Some are gratuitous items that make cooking fun (no one really NEEDS a Doughnut Pan...). And sometimes chefs just like to be pampered with items they would never get for themselves, but have always dreamed about (personally, I'd be thrilled if someone bought me anything enameled by Le Creuset just because I love all the pretty colors).

So.... here you go, starting with the essentials.

If the budding chef in your family is just setting up his or her kitchen, there are some basics that he or she will need to get started. While we often use castoffs and hand-me-downs from other family members, wouldn't it be nice to have something brand new in the kitchen for inspiration?

Need ideas? Read my Kitchen Essentials recommendations.

Holiday Gift Guide - Kitchen Essentials

2012-11-25T12:49:00.005-05:00

It's absolutely imperative to begin with a sturdy chef's knife and cutting board, and a few of my recommendations are below. Beyond that, a good set of pots and pans, a heavy cast iron skillet, and basic utensils like wooden spoons, rubber and metal spatula, and tongs make kitchen tasks easy.

For the budding baker, consider a good set of mixing bowls (stainless steel or ceramic), measuring cups and spoons, Pyrex and Corningware baking dishes, and even a mixer. Why not make the work even easier by wrapping some of these items up with pretty bows and ribbon for the holidays?

Chef's Knife - The two leading manufacturers of chef's knifes are Wusthof and Henckels, and I happen to have a couple of each. I prefer mine in an 8" size, but you can also get 6" all the way up to 12". You can get a good, sturdy knife that is fairly lightweight and stays sharp for about $50-100. I like Wusthof's 8" Gourmet Chef's Knife. A Sharpening Steel is usually another $20-30, and a diamond blade sharpener is about $30-50 more. I use my Chef's Choice Manual Knife Sharpener at least once a month since I'm cutting and chopping every day.

Cutting Board - My one rule for cutting boards is NEVER buy a glass one. My second rule is NEVER buy a flexible plastic one. Unless you want to dull your knife every time you use it or slip and cut yourself, you're better off using a hardwood board that can be cleaned with natural cleaners and sealed with mineral oil. The bigger the better, too, especially if you're cutting a ton of veggies. Chef's Catalogue has a gorgeous 18" square butcher block board for just under $90. Catskill Butcher Block Cutting Board - MEDIUM 18" SQUARE

Cast Iron Skillet - The Lodge is the maker of my "go to" pan in 10" or 12", which goes from stovetop to oven and works great for tofu frittata, cornbread, and even pizza. Depending on desired size, you can purchase the Lodge Logic Cast Iron Skillet for around $20-40. You can even get one just for making cornbread.

Cookware - Everyone needs a good set of pots and pans. I'd recommend a stainless steel or hard anodized set that includes a minimum of a 6-quart stock pot, 10" frying pan, sautee pan, and 2-quart sauce pot with covers, preferably with handles that stay cool while cooking and that are oven safe. If you really want to splurge, you can't go wrong with All-Clad. It's practically indestructible, heats quickly and evenly, and holds heat well. The only negative is that it's EXTREMELY heavy, so don't plan on carrying it around with you in your backpack! ABT is running a great special right now on a 9-piece set that includes all of the above pieces for just under $660. A bargain! All-Clad 9 Piece Stainless Steel Cookware Set

Mixing Bowls - Any baker needs an ample supply of mixing bowls. I like the glass or stainless steel variety that are of different sizes and nest comfortably together on the shelf, like these from Chef's Catalogue CHEFS Stainless-Steel Mixing Bowls. I also like pretty ceramic sets and melamine, all of which work well and make mixing things up in the kitchen tons of fun. Kohl's has some cute and colorful ones from Rachael Ray, KitchenAid, and Food Network. There's even a 5-quart collapsible mixing bowl for those tight on space, appropriately named, Squish.

Baking Dishes - I'm tempted to just recommend going to your local thrift store for some classic Pyrex, Fire King, and Corningware, because that's where you'll find all the good stuff. But you can also get some pretty ovenproof ceramic bakeware in places like Williams Sonoma, Pottery Barn or Crate and Barrel. And why not get fancy with some Le Creuset Classic Stoneware or Emile Henry Olive Oval Gratin since it's the holidays after all? I kinda like this flame top Tagine, and I'd probably try a bunch of new recipes just so I could use it every day for about a month.

Trivet - The last kitchen essential is something to put those hot pots and baking dishes on. But don't just look at this item as utilitarian! This is an opportunity to add some personality to the chef's kitchen, and every time they place dinner on this handy little fella, they think of you, too. I generally look for indestructible cast iron, but Kohl's has this really cute 2-piece trivet set in environmentally friendly bamboo. That would look lovely on any kitchen table.

Next.... what equipment does every chef need? I'll tell you more tomorrow!

Two weeks of menus

2012-11-25T09:37:00.000-05:00

With the pressure of Thanksgiving now past, I'm finally able to post some photos of the last couple of weeks of menus. There's been lots of orange on the plate from winter squashes and yams. I've been trying to vary these seasonal standards a bit, using fall vegetables such as butternut squash, pumpkin, and parsnips in unique ways, adding some warming flavor combinations such as chipotle, agave and lime, curry and coconut, and cinnamon and cumin. I almost wish it would snow!

A trio of warming favorites

Pistachio Crusted Tofu with Apple Cider Oven Roasted Root Vegetables and Sesame Kale Sautee

Pumpkin and Sage Penne with Snow Peas, Pistachios, and Shiitake Mushroom

Spinach, Pumpkin and Chickpea Coconut Curry with Brown Rice

Southwestern Pinto Bean Quinoa Pilaf with Cumin Spiced Zucchini

Baked Tofu with Curried Pumpkin Risotto and Green Bean Mallum

Moroccan Lentils with Brown Rice, Sauteed Greens and Toasted Pine Nuts

Special Hurricane Sandy Menu

2012-10-29T13:51:00.001-04:00

We're in the throes of a major tropical storm this week at Well on Wheels headquarters, so I developed a special menu for my clients in case the power goes out. Meals can be stored in a chilled cooler and eaten at room temp, so no worries about freezing, thawing, or reheating in a microwave or oven.

If clients have gas and want to do a little stovetop prep, go ahead and get crazy! But these are all pretty awesome eaten cold, right out of their containers.

Mock Chicken Salad with Tomato and Cucumber Salad

Mediterranean Pasta with Kalamata Olives, Baby Spinach, Sundried Tomatoes, Capers, Cannelini Beans and Fresh Basil

Tofu and Veggies with Spicy Peanut Sesame Sauce on Rice Noodles

This week's menu

2012-10-27T22:37:00.001-04:00

It's hurricane preparedness time in the Well on Wheels kitchen, so this was actually the menu from the previous week; next week's menu will feature a couple raw dishes in case of power outages. I'm keeping my fingers crossed!

Butternut Squash, Kale, and Adzuki Bean Saute

with Chili Lemon Quinoa

Baked Eggplant Stacks with Tofu Cheese, Sauteed Greens, and Fire-roasted Tomato Marinara

Miso Glazed Portobello Mushroom Steaks with Chipotle Mashed Sweet Potatoes and Steamed Asparagus

This week's menu

2012-10-19T12:03:00.001-04:00

I got a little saucy with the menu this week, using a couple of my favorite "go to" sauces to accompany some tofu and tempeh. Every vegan needs to have a good repertoire of sauces, gravies, and dressings to really boost the elegance, flavor profile, and interest of a dish. Kick the standard fare up a notch!

Take bechamel, for instance. Sure, the vegan version made with creamy cashews is pretty delicious on its own, but why not try something a little different by adding some zingy horseradish, Dijon mustard or Sriracha? These are some of the combinations I played with this week.

Crispy Tofu with Harissa Sauce, Mashed Potatoes, and Green Beans

Southwestern Tofu Scramble with Daiya Pepper Jack and Homefried Potatoes

Pan-fried Tempeh with Smoked Paprika Cashew Creme,

Quinoa, and Zucchini Spears

A trip to heaven: Divine Treasures

2012-10-06T12:11:00.001-04:00

I had a free afternoon yesterday and decided to go on a spur of the moment roadtrip to Divine Treasures, a vegan chocolatier based in Manchester, CT. I stopped for lunch along the way at Fire and Spice, and my journey continued to the northeast foothills amidst a sunny blue sky and a blaze or red, orange and yellow leaves.

I arrived eager with anticipation. My last visit was back in February for Valentine's Day, and I returned yesterday looking forward to sampling some new collaborative creations made with baked goods supplied by Shayna B's( & The Pickle), a gluten-free vegan baker based in Ashford, CT.

Everything I had heard was true: the best vegan gluten-free desserts I've ever eaten. No graininess. No heaviness. No "healthy" taste that makes me think, "why bother?" If it's a dessert, it should taste like a dessert. And by that I mean SPECIAL.

chocolate chip blondies from shayna b's

The cookies and cakes I sampled were sweet, but not cloyingly so, and the flavors tasted natural. That's EXACTLY what I want in a dessert. Make my tastebuds smile, and leave me wanting more!! These desserts delivered exactly that. And dare I say, I think they even blow away the famous Babycakes that has foodies all abuzz in NYC. They've got nothing on Shana B's.

These Biscotti Bites are brilliant!

And now, onto the chocolates. Everything I just said about the baked goods can also be said about Divine Treasures' chocolates. They're rich, dark, creamy, and oh so satisfying. The flavor combinations are creative, and the presentations are beautiful. There are good things coming from this chocolatier, and the fact that the chocolates are vegan makes them even better. The average customer would never know though.

Owner Diane Wagemann says that the majority of her customers are not vegan and don't realize her chocolates are made without any animal products. They just buy them because they're outstanding. She also uses agave and rice syrup for her sweeteners, and her products are gluten-free as well.

While I was there, several regulars came in for their weekly fix, while others came in to try something different. You can't find beautiful creations like this at Munson's or Russell Stover (where frankly, as far as I remember, everything tastes like wax). No, these are unique, hand-crafted, and absolutely delicious.

Here's what I remember sampling (it's all become a chocolate blur to me now, but I'll do my best...):

Chocolate Biscotti Bites
Bonne Shanse Minou ("Lucky Cat" chocolate dipped brownie)
Heath Bar Crunch
Peanut Butter Patty Melt
Prince of India Truffle (spiced with garam masala)
Buddha Bite (a little Buddha man with spicy coconut cream tummy)
Chocolate Covered Chocolate Coconut Bomb (made with Shayna B's cake enrobed in dark chocolate)

If you're ever passing through the area - or like me, will go out of the way for good vegan chocolates - do make a point of stopping by the shop. Have some vegan soft serve while you're there (I can't stress enough how much better this is than standard Tofutti fare), then fill a box of truffles and chocolates to savor for days to come. Or at least for the ride home!

smiling buddha with a tummy filled with coconut creme and love

named for the very awesome animal activist, Annie Hornish

a perfect seasonal treat

a very lucky kitty made with brownies and love

A feast for the senses at Fire & Spice

2012-10-06T10:59:00.000-04:00

I found myself with a free afternoon yesterday, and since it was a beautiful sunny day with autumn leaves in full glory, I decided it was the perfect opportunity for a road trip. My mission had two goals: spice & chocolate. The two are not necessarily incompatible, I soon found.

I headed north to a little hole in the wall treasure, Fire & Spice, a vegan Jamaican restaurant in the west end of Hartford. It's a casual eating spot with three tables and a large counter where you order items from their warming trays to go. A medium container with 5 items costs $7.95 - truly a bargain!

It was tough to decide with all of the offerings displayed in front of me, but I decided on a heaping portion of sauteed greens (kale & collard), pumpkin rice, jerk tofu, barbecue tofu, and Ital stew. Each was rich, flavorful, and comforting as if prepared with love.

I also ordered the samosas (2 for $3) - one lentil and one potato. These were crisp and tasty and worked perfectly scooping up the remaining sauce at the bottom of my container.

It was a quick lunch and perfectly satisfying for the next leg of my adventure: a trip to Divine Treasures, the vegan chocolate shop in Manchester.

Gluten-free Vegan Apple Cider Donut Muffins

2012-10-04T10:43:00.000-04:00

Every fall I look forward to the first batch of apple cider produced by a local farm near me. And every fall I think to myself, "mmm... apple cider donuts." Back in my pre-vegan days I was addicted to these sweet treats, and when this time of year rolled around, I would always scoop up at least a dozen from the bake shop at Lyman Orchard, "Connecticut's sweet spot." I've been missing this tradition for years and decided to do something about it when I found myself with a free afternoon on my hands and a quart of cider in my fridge.

I looked for recipes on-line and found one on the Bon Appetit website pulled from Erin McKenna's Babycakes Covers the Classics cookbook (Babycakes Covers the Classics By McKenna, Erin/ Donne, Tara (PHT). I scoured my cupboard for ingredients and with a few modifications, I was able to pull together the gluten-free recipe. The only thing missing was the cute donut pan.

Instead, I decided to make the recipe in a muffin pan using cupcake liners and a slice of apple in the center to represent the donut hole. For a first attempt, I think it worked pretty well. I ended up with a dozen moist and dense donut muffins suitable for dunking. And they successfully satisfied my apple cider donut craving. For now.

Next week, I think I'll have to revisit my Grandma's Lithuanian Apple Cake recipe for some more seasonal goodness.

Apple Cider Donuts

(modified from Erin McKenna's Babycakes Covers the Classics recipe for Plain Cake Donuts)

1/3 cup melted refined coconut oil
1 cup vegan sugar
3/4 cup white rice flour
1/3 cup sorghum flour
1/2 cup Ener-G tapioca starch
1/4 cup arrowroot
1 1/2 tsp. baking powder
1/2 tsp. xanthan gum
1/2 tsp. sea salt
1/8 tsp. baking soda
6 Tbsp. unsweetened applesauce
1/4 tsp vanilla extract
1/2 cup hot apple cider

Preheat the oven to 350 degrees. Line muffin tins with muffin papers and set aside. In a medium bowl, whisk together the sugar, both flours, tapioca starch, arrowroot, baking powder, xanthan gum, salt, and baking soda. Melt the coconut oil with the hot apple cider, and combine with applesauce and vanilla. Add to dry ingredients and mix with a rubber spatula just to combine. Using a tablespoon, fill each muffin cup about halfway, spreading the batter evenly. Place an apple slice in the middle of each muffin. Bake for 15-20 minutes, or until firm and golden. Let cool in the muffin tin for 5 minutes and sprinkle with toppings such as cinnamon sugar or icing, then remove to a cooling rack.

Start by mixing the dry ingredients in a large bowl.

In a separate bowl, mix together hot cider, coconut oil, applesauce, and vanilla.

Combine with dry ingredients, then pour batter into muffin cups. Add a slice of apple to the center.

Bake at 325 degrees for 15-20 minutes, or until firm and golden.

Top with cinnamon sugar.

Enjoy!

yummmm...

Ed note: These are also super-awesome after being frozen and then microwaved for a few seconds to return them to their fresh-from-the oven warm and spicy glory.

This week's menu

2012-09-28T13:03:00.000-04:00

It's a cold and rainy day here at Well on Wheels headquarters, and I'm looking forward to some curried rice noodles for lunch. For my clients, it's something a bit fancier for the week, though nonetheless satisfying and delicious.

Black Bean and Brown Rice Stuffed Zucchini with Roasted Red Pepper Coulis

Teriyaki Tofu with Broccoli, Carrots, Peanuts and Fresh Basil on Brown Rice

Pan-fried Tempeh with Mushroom Gravy, Wild Rice Pilaf, and Caraway Cabbage