Well on Wheels - The traveling vegan chef

Gourmet.com Top Healthy Restaurants

2012-01-16T18:13:00.001-05:00

I was recently asked by the Executive Editor at BlogHer.com for my recommendation of a road trip worthy healthy restaurant in my hometown of New Haven, CT for an app that Gourmet.com magazine was compiling. There are so many great restaurants in my little city that this request was initially a difficult proposition, but when I thought about my "go to" place that never disappoints, it didn't take long to decide it's always Miya's Sushi. Whether dining with friends, family, clients, solo, or for romance, the setting is perfect and the cuisine is as healthy as it is creative and delicious. Plus, owner Bun Lai is a great guy and really makes you feel welcome.

Here's what I had to say:

As a vegan, I am always on the lookout for restaurants that can accommodate my dietary needs and one of my favorites is Miya’s Sushi. Known for their sustainable sushi, Miya’s features a huge menu of creative vegetarian offerings, like the Kiss the Smiling Piggie roll (sweet potato tempura, mango chutney, and pine nuts), the Rikki Tikki roll (roasted garlic, mushroom, cauliflower, Chinese black beans, scallions, hot peppers, and pine nuts), and the Warm Grapes Falling on a Happy Head (a grape leaf wrapped around eggplant, avocado, pickled radish, scallions, and hot peppers). Miya’s cooks with ingredients that are natural and local when in season, and they also make their own sake and pickled ginger.

You can see the feature story here, and read about other bloggers' restaurant recommendations from cost to coast: Gourmet.Com Road Trip: To 10 Healthy Restaurants from Coast to Coast

Vegan Resolution 2012

2012-01-04T14:02:00.000-05:00

It's the New Year, and as we all know, the time for resolutions. While I don't personally make a list or focus on my imperfections, I do find that calendars are a good way to set a starting point, stay focused on achievable goals, and keep the momentum going. Two years ago, a friend and colleague of mine, Dr. Joel Marks, celebrated his one-year anniversary as a vegan. He is still going strong and has taken his personal choice to a new level by advocating for animals and sharing his epiphanies in a Blog called The Easy Vegan. He writes about his conscious decision to make his actions reflect his beliefs, his successful transition to veganism, and the many unexpected benefits (the food really does taste good!).

I myself decided to take the plunge a year ago. It was my new year’s resolution. I did not exactly go cold turkey, so to speak, because I had abstained from eating mammals for decades. But my original motivation had been health and humanitarian. I had read about the cholesterol advantages of avoiding meat, and also about the inefficient production of protein by feeding grains to animals in a world where millions of people were starving.

Only much more recently did I learn about factory farming, and also that by far the most numerous abused creatures on this planet are poultry and fish. There was nothing for it, then, but to give up eating all animals as well as dairy and eggs.

If you're determined to fulfill a Vegan Resolution in 2012 -- for your own health, for the sake of the animals or because you care about the planet -- let me offer a few tips for staying on track. Remember, be specific. Every journey begins with that first step.

1. Set specific goals. Decide if you want to go "cold turkey" or take it slow and steady. Do what will work best for you.

2. Make a specific plan. Maybe you might want to give "Meatless Mondays" a try. Then gradually add one more day each week. Or maybe you could start with that favorite food that is impossible to give up (like cheese, for example - always a tough one!).

3. Follow up on a daily basis. Check in with yourself to see how you're doing and how you're feeling. Those who keep food diaries have the most success when changing their eating habits.

4. Be mindful of what you eat. The simple act of thinking about food and where it comes from has a tremendous impact on what goes into your mouth. When you find yourself saying "do I really want to eat that?" you will have come a long way.

5. Do some research. Vegan cookbooks and websites are plentiful. You could spend a lifetime reading them. Fortunately, most of the work has been done for you. [Check out my "Great Reads" in the Sidebar.One of the best for jumpstarting a vegan journey is Skinny Bitch by Rory Freedman and Kim Barnouin].

6. Discover new restaurants. Make dining out a pleasure by experimenting with new ethnic cuisine (Thai, Ethiopian, Japanese, and Indian have many delicious options) or go to your favorite places and ask the chef if he/she can create a vegan dish for you. There are many vegetarian restaurants in the New Haven area and New York City andBoston are vegan meccas. Explore!

7. Experiment at home. Try one new recipe a week from those fabulous vegan cookbooks you found. Go to vegan potluck dinners. Share your favorites with friends and family. They'll love you for it (especially if you bring desserts!)

8. Find a buddy. It always helps to know someone who is struggling at the same time so you can help each other out. Talk to someone who has been there before (I've been through it all, just ask). Or look online for vegan meetups in your neighborhood and make some new friends.

9. Enjoy your food. Really. It's new. It's different. And you don't have to feel deprived. You will soon discover an amazing array of options you never dreamed existed. Now, who could possibly be upset about eating these Sweet Nothings?

10. Be kind to yourself. Your choice to adopt a vegan diet is a big decision and will require dedication. Don't worry if you "fall off the wagon" or "cheat." It's not a guilt trip. It's not about perfection. Every little thing you can do to minimize the suffering of animals, improve your health and respect the environment has a positive impact on all those around you. The effect multiplies. And you'll feel pretty good in the process.

This Week's Menu

2011-12-31T17:18:00.001-05:00

The Well on Wheels test kitchen was all abuzz this week with pungent aromas and exotic flavors. After the holidays, I must confess that I get a little burnt out on food, so in times like these I poke around my spice jars for inspiration. This week I came up with a winner in paprika.

I had always heard about Chicken Paprikash, but I've never made it, and yet that didn't stop me from pondering, "I wonder if I could make Tofu Paprikash." So that was my mission. I found a chicken recipe in Real Simple magazine which I tweaked a bit and came up with my own combination of savory-spicy-sweet that I think was a winner. I started by sauteeing red, yellow, and orange bell pepper with some sliced onions in olive oil. When those softened, I added mushrooms, garlic and sundried tomatoes to the mix. The last step is to stir in some vegan yogurt, nutritional yeast, tomato paste, and paprika, then season with salt. I used So Delicious plain coconut milk yogurt, which has a slightly sweet undertone. The sauce cooked for a few minutes until thick and bubbly, then I poured it on top of baked tofu and fettuccini pasta.

Another test recipe this week was Millet and Sunflower Seed Patties with Roasted Garlic Aioli. Both required several steps in the prep arena, but once they were out of the way, the process went pretty quickly. If you've never roasted garlic, I highly recommend it, because after doing it once you'll think to yourself, "why don't I make this every day?" Just lop the top off a bulb of garlic, drizzle with about a teaspoon of olive oil, wrap it in a little foil pouch, then bake at 400 degrees for about a half an hour. You'll smell it when it's done... just be careful to let it cool before squeezing out the garlic goodness.

The last entree I've made several times for a client who had eaten Pecan-Crusted Seitan at Candle 79 and wanted me to give a try making it. She said mine came out just as good, if not better, than the original. The crust is made with a combination of pecans, rosemary, and tarragon, then it's topped with a citrusy tomato marinara. I served it with a Potato Turnip Mash and Stringbeans. It's a pretty and tasty combination.

Christmas Cupcakes

2011-12-28T12:51:00.002-05:00

For dessert this Christmas, I decided to go with the cupcake theme, and what perfect combination is there for winter than chocolate peppermint stick? I topped these luscious gluten-free chocolate cupcakes with a creamy vanilla frosting flavored with mint extract and sprinkled some crushed peppermint candy canes on top. A lovely little holiday treat.

Start by crushing 5 or 6 mini candy canes in the food processor (or by hand with a baggie and rolling pin, if you need the stress release).

Pour your chocolate cupcake batter into cupcake papers, filling them about 3/4 of the way.

Frost your cupcakes with mint flavored vanilla buttercream made with non-hydrogenated Earth Balance sticks. Top with a sprinkle of crushed peppermint and a mini candy cane.

Viola! Merry Christmas!

Amazingly Awesome Gluten-free Chocolate Cupcakes
1 cup Red Mill all purpose gluten-free flour
1/2 cup white rice flour
3 Tbl cocoa powder
1/2 tsp sea salt
1 1/4 cups water
1/4 cup canola oil
1/4 cup apple sauce
1 Tbl apple cider vinegar
1 tsp vanilla extract

1 cup Florida Crystals organic sugar

Preheat oven to 350 degrees. Line muffin tin with cupcake papers (this makes 12-16). In a large bowl, sift together dry ingredients. In a separate bowl, stir together wet ingredients and sugar. Pour wet ingredients into dry ingredients and whisk until there are no lumps. Evenly distribute batter among cupcakes. Bake for 15-25 minutes, or until center is springy when touched.

This Week's Menu

2011-12-17T12:25:00.000-05:00

The Well on Wheels kitchen was cooking up some spicy dishes this week. Our clients' favorite was the butternut squash risotto that had a little bit of kick from some curry and some creaminess from coconut milk. This is a luscious twist on a traditional Italian side dish, and I think it works perfectly during a change of seasons and on chilly evenings.

The curried butternut squash risotto was served with oven baked tofu and vegetable mallum. In this case, the mallum (or "mix up") was a saute of string beans with shredded coconut and turmeric.

The next entree featured southwestern flavors of cumin and chili powder. They were used here in Black Bean and Quinoa Cakes topped with Campari Tomato Salsa and Cumin Scented String Beans and Carrots on the side. This was all topped wit some leaves of fresh cilantro.

The third entree featured an Indonesian Peanut Sauce seasoned with chili powder. This was tossed with steamed tempeh, broccoli and rice noodles. In addition to the peanut butter, there was a little added creaminess from coconut milk in this sauce, making for a rich and comforting dish.

Gluten-free Black Bean and Quinoa Cakes

2011-12-04T17:22:00.001-05:00

We were in the mood for some Mexican food last night and I wanted to experiment with something beyond the usual burrito/enchilada/taco fare. Not that there's anything wrong with these... but for someone like me who has a wheat and corn sensitivity, I wanted to create something a little different that wouldn't compromise my health.

I found a luscious looking recipe on VegWeb.com for Black Bean Chipotle Cakes that was made with polenta as a base, and so I thought to myself, I wonder if quinoa would work as a substitute? I decided to give it a try.

The key to making the recipe a success was to add a little more cooking water than usual to the quinoa so that it would come out slightly softer than normal and clump up after cooking. [Note: This is normally referred to as "a mistake."] Then, after mixing and mashing the cooked quinoa with all of the other ingredients, I let the mixture cool in the fridge for about an hour. This made it easy to form into balls that could be flattened into thick cakes, then dipped in tapioca flour before frying. They held together nicely in a non-stick pan coated with a tablespoon or so of olive oil. The key was to cook them on medium heat until the got a golden crust before flipping them. Don't rush the process, or you'll end up with a messy pan of black bean and quinoa hash!

These came out crisp on the outside and tender on the inside. They held together well with a mix of rice flour and Daiya cheese that melted from the heat of the cooked quinoa, and then again from cooking in the frying pan. I topped them with guacamole and fresh salsa, and accompanied the cakes with a bed of mesclun greens tossed in dijon agave vinaigrette. Pretty brilliant I'd say.

The next day's leftovers went really well with crispy oven roasted chili pepper fries drizzled with Sriracha and some steamed broccoli on the side. Yum!

GF Black Bean and Quinoa Cakes
1/2 cup of quinoa, rinsed
1 cup of water

1-2 tsp cumin

1-2 tsp chili powder

1/2 tsp sea salt

2 cloves garlic, minced

1/2 cup shallots, chopped fine

1 15 oz. can of black beans, drained and rinsed
1/2 cup Daiya pepper jack vegan cheese
3 green onions, chopped
1/4 cup brown rice flour
1/2 cup tapioca flour for dredging
2-3 Tbl olive oil for frying

In a medium sauce pot, combine quinoa, water, cumin, chili powder, sea salt, 1 clove minced garlic and 1/4 cup shallots. Cover, bring to boil, then lower heat and simmer 15 minutes or until quinoa is tender. Pour cooked quinoa into bowl on top of shredded cheese and black beans, then add green onions, remaining minced garlic and shallots, and rice flour. Stir together, mashing ingredients as you mix. When everything has been combined, place bowl in refrigerator to cool for approximately one hour. Remove cooled quinoa mixture and form into patties using a 1/2 cup measuring cup to scoop out equal portions. Flatten to about an inch thick, then lightly dredge in tapioca flour. Heat a nonstick pan over medium heat and test with a drop of water to be sure it sizzles before adding oil. Then add enough oil to thinly coat bottom of pan and fry quinoa cakes for 10-15 minutes on each side, or until lightly browned and crisp. Serve immediately topped with salsa and guacamole.

Happy ThanksLiving

2011-11-25T14:51:00.001-05:00

Well on Wheels has been taking a little break this week in order to celebrate Thanksgiving (or as we like to call it, "ThanksLiving") with family and friends. And so I give you a photo retrospective of the week leading up to the feast. Soon to follow: a week of cleanse!

Wishing you all a Happy Thanksgiving!!

RAW Special #1: "Refried Bean" Tacos with Mango Salsa and Sunflower Sour Cream

RAW Special #2: Spiralized Zucchini Spaghetti with Red Pepper and Sundried Tomato Marinara

And onto the Thanksgiving feast...

First Course: Butternut Squash Bisque

Second Course: Green Salad with Poached Pear, Dried Cranberries

and Pecans with Balsamic Vinaigrette

The Feast: Cornmeal Crusted Tofu, Brown Rice and Candied Walnut Stuffing, Mushroom Gravy, Mashed Potatoes, Mashed Yam, Brussels Sprouts, Green Beans and Kale

Dessert: Oh My... Pumpkin Streusel Tart with Toasted Pecan Crust

Here's a closeup of that crust

And now... a decadent caramelly slice

Weekly Menu

2011-11-14T00:17:00.000-05:00

This post represents a recap of meals for the past two weeks. It's been a busy time here at Well on Wheels headquarters, doing some holiday planning, testing recipes, expanding services, taking on new clients, and training chefs. The Fall Menu promises to be warm and comforting.

Pan-freid Tempeh with Mushroom Gravy, Colcannon, and Carrots

Spicy Peanut and Basil Tofu Saute with Brown Rice

Hearty Black Bean and Fire-roasted Tomato Chili with Brown Rice

RAW Red Pepper Romesco with Dijon Greens

This Week's Entrees

Baked Tofu Piccata with Quinoa and Yellow Cauliflower

Pan-fried Tempeh with Smoked Paprika Cashew Cream and Sriracha,

Mashed Potatoes, and Brussels Sprouts Amandine

Baked Tempeh with Harissa, Garlic Greens and Quinoa

GF Pumpkin Spice Bread

2011-10-29T16:35:00.001-04:00

As we brace for the first snow storm of the season, I seek refuge in the kitchen. And what better way to fight the cold than to bake some bread? Today's recipe comes courtesy of a former client of mine who forwarded me a recipe for a vegan pumpkin bread. She assured me it was awesome, so I set out to see if I could make an equally awesome gluten-free version. I think I succeeded.

I substituted a mix of garbanzo bean flour, tapioca flour, and rice flour for the whole wheat, then added a little xanthan gum to bind it all together. The batter was smooth and thick, aided by the silken creaminess of some canned pumpkin puree.

As it baked in the oven, the sweet spicy aromas wafted through my house, almost making me forget the storm that was brewing outside. I think this will be the perfect reward after shoveling the driveway later tonight. The crumb was perfectly moist, yet tender, and it held together nicely. Tomorrow morning I've already got my sights set on experimenting with Pumpkin French Toast for breakfast.

Gluten-free Vegan Pumpkin Bread

1 cup garbanzo bean flour1/2 cup white rice flour
1/4 cup tapioca flour

1 cup Florida Crystals vegan sugar
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
½ tsp allspice
¼ tsp cloves
1 cup canned pumpkin puree (not pumpkin pie mix)

½ cup oil
3 Tbl maple syrup
3 Tbl water
½ cup chopped walnuts or pecans

Preheat oven to 350°F. In a large bowl, mix together flours, sugar, baking soda, baking powder, xanthan gum, salt, and spices. In a small bowl, whisk together pumpkin, oil, syrup, and water. Add wet mixture to dry; combine until just moistened. (Batter will be very thick; don’t worry!) Fold in nuts. Pour into oiled pan and bake for 40-50 minutes or until top is browned and a toothpick inserted in the center comes out clean. Let cool 20 minutes; use a butter knife to gently loosen bread from sides of pan, then invert onto a cooling rack. Yields 1 loaf.

On the Menu

2011-10-24T20:22:00.000-04:00

It's been another couple of busy weeks at Well on Wheels headquarters, and so this post will be a summary of menus offered during that time. As we transition to cooler weather, seasonal veggies such as butternut and acorn squash and Brussels sprouts make an appearance. Hooray! I welcome their return (more so than the cold)!!

Baked Tofu with Mushroom Gravy, Steamed Asparagus and Quinoa

Pan-fried Tempeh with Broccoli and Carrot Sautee on Quinoa

Maple Glazed Baked Stuffed Acorn Squash with

Wild Rice and Red Bean Pilaf and Toasted Pine Nuts

RAW Special: Zucchini Lasagna with Macadamia "Rawcotta"

and Sundried Tomato and Red Pepper Marinara

This week's entrees

Baked Tofu with Dijon Glazed Brussels Sprouts and

Cinnamon Spiced Baked Butternut Squash

Pumpkin, Spinach and Chickpea Curry with Brown Rice

Baked Polenta with Portobello Mushroom Sauce,

Escarole and White Beans, with Toasted Pine Nuts

Raw Taco Supreme

2011-10-16T18:20:00.001-04:00

A client of mine has been on a raw food cleanse for the past two weeks, and this has inspired me to reintroduce some raw recipes into my repertoire. I was in the mood for something spicy, so I decided to make a raw taco with "refried beans," mango salsa, and cashew sour cream.

The refried beans are made by soaking sunflower seeds in water until they're soft, then pulsing them in a food processor with carrot, onion, garlic, lemon juice, cumin, oregano, and sea salt until a paste forms. These don't get cooked, but they're somehow close in consistency to the refries we love so much.

I spread a good portion of the mixture onto a crispy romaine lettuce leaf (the "taco" shell), then got my handy squeeze bottle to make a cute squiggle of cashew sour cream over the top. On the side is a good portion of salsa made with fresh mango, local tomatoes, red and green onion, cumin, lime juice, and cilantro. Beautiful and delicious!

This Week's Menu

2011-10-10T19:55:00.000-04:00

Even though the thermometer outside says something like 82 degrees, it's really fall, and many of my favorite veggies of the season are beginning to make an appearance at the grocery store and on my menus. So this week I was inspired to make use of the giant head of cauliflower I found perched proudly in the produce aisle.

The first entree uses cauliflower in an unusual way: cutting it into thick slices and panfrying the slices until caramelized. This process brings out the cruciferous vegetable's natural sweetness, and when combined with a savory basil cashew cream sauce, the flavors balance perfectly.

The second entree filled the kitchen with aromas of southern style crispy chicken (in a good way), which brought my client in for a peek to see what was cooking. I combined the baked tofu cutlets with colcannon, a traditional Irish dish of mashed potatoes and kale, and some blanched carrots.

The third entree featured panfried tempeh and more cold weather veggies. These were dressed in an agave Dijon mustard glaze for a nice boost of sweet and spicy to balance the bitter greens. It was a simple presentation which packed a surprising flavor combination.

This Week's Menu

2011-10-06T18:02:00.001-04:00

It's been a busy October already here at Well on Wheels headquarters, which is why this "weekly meals" post will cover about two weeks' worth of photos from a couple of menus. My favorite meal is the one at the top of this post, which was a substitute entree for a client of mine who is doing a raw food cleanse. I love the complimentary colors of the luscious red pepper and sundried tomato marinara contrasted with the vibrant green spiralized zucchini and fresh basil chiffonade that's topped with a creamy cashew cheese sauce. Not only does it look gorgeous, but the flavors were outstanding.

It seems so long ago, but summer still lingers on with warm temperatures and sunshine during the day. So I'm still including some seasonal warm weather veggies like zucchini in my menus.

The meals from two weeks ago included a spicy Jerk Tempeh with Red and Green Peppers and Brown Rice. This always makes me think of tropical island breezes, crystal blue water, and bright sunshiny skies, which we haven't seen much of this season. And so, they appear here in food form.

The second entree is a simple preparation with a ton of flavor. Dijon Glazed Portobello Steak combines with a rich Mashed Sweet Potato and Yam with Coconut Cream and Steamed Broccoli.

Entree #3 for the week packed a little spicy kick. Peanut Sauce is something I can eat nearly every day, and it paired really well with the veggies in this meal: Baked Tofu with Cabbage and Carrot Slaw on Brown Rice.

This week's menu returns to the seasonal theme with zucchini. This entree features a similar sauce to the raw meal at the top of this post, but uses roasted red peppers as the base. The sauce accompanies a Baked Zucchini Boat with Cumin-Spiced Brown Rice and Black Bean Stuffing.

The second entree is a vegan take on a comfort food favorite, Stroghanoff. I used tempeh and mushrooms in this preparation, and thickened the creamy sauce with tahini instead of the traditional yogurt.

The final entree of the week is one that had me swooning since I was able to enjoy a little leftover for lunch today. The Millet and Red Lentil Patties with Coconut Curry and Stringbeans make for a hearty meal that is not only satisfying, but pretty decadent as well.

Mine tasted best eaten while sitting out on the back deck in this rare 70 degree October weather.

Karyn's Chicago

2011-09-23T17:20:00.002-04:00

A friend's wedding has brought me out to Chicago for a few days and while in town I figured it was my duty to sample and blog about some local vegan cuisine. I put the call out to my Facebook friends for recommendations and immediately received about a dozen tempting responses. Thanks everybody for coming through for me!

It was a tough decision prioritizing that list with favorites including Ethiopian, veg soul food, falafel, an organic bakery, and of course the legendary Chicago Diner. But after my previous day of teaching, cooking, flying, and driving, followed by a bridal shower and Korean karaoke, I decided that the theme of the day would be "recovery." So, I headed to Karyn's Fresh Corner, a raw cafe located in the Lincoln Park neighborhood to be pampered with healthful indulgence.

This was a wise choice. My lunch began with a thick and creamy coconut milkshake made with fresh young Thai coconut. It was icy cold and refreshing, not quite pureed smooth so that I was chewing while drinking, with a hint of natural sweetness from the coconut and no added sweetener.

It was tough deciding on an appetizer since everything tempted me, but because I need to stay away from gluten, the menu simplified my selection process by marking items containing gluten which I avoided. I decided on the Cauliflower and Red Pepper Hummus with Flax Seed Crackers and Crudites mostly because I wanted something crunchy and I was intrigued by the inclusion of cauliflower in the hummus. The smooth and rich concoction did not disappoint, and it also added a surprising kick of chipotle to the mix.

For my entree I chose the Empanada with Mexican Mole and Basil Gastrique. The spongy "crust" was made with ground flax seed and corn that had been dehydrated and stuffed with a savory and spicy walnut, jalapeno, and mushroom pate. This was topped with pickled red onion, dehydrated jalapeno, and fresh cilantro springs. My description cannot do this dish justice because I couldn't possibly come close to capturing the depth of flavor of each component, not to mention the symphony of flavors that composed the entire dish. This was not only one of my favorite raw vegan dining experiences, but perhaps one of my favorite all-time meals.

Not only that, but there are the desserts. Next door to the cafe there's a little wellness shop with a smoothie/juice bar, raw desserts, and grab-and-go items. The gorgeous display of sweets made for yet another difficult decision, all of which provided the promise of "sinful desserts without the guilt." I opted for the Mint Carob Cake, which had the density of a fudgey brownie made with pecans, cashew butter, coconut oil, agave syrup, dates, and carob powder. Yes, these were entirely raw as well, made without any refined flour or sugar, and yet oh so good. In fact, these were so decadent you wouldn't even miss the chocolate.

Anyone who has ever had qualms about vegan food being bland or boring just needs to take a trip to Karyn's (yes, it's worth the drive/flight from anywhere). This is what turns skeptics into believers. And it will probably change the way you think about food when you realize how tantalizing vegan cuisine can be.

As I crossed the street, I looked down upon this message, perhaps sent to such skeptics who had previously been turned off by bland, beige, limp, lifeless vegan fare and vowed to shun it henceforth. Second chances make all the difference.

Old fashioned Peach "Slump"

2011-09-19T22:36:00.000-04:00

I know, I know, it's not a particularly appealing name, but this dessert is heavenly, and even better when it's made with fresh local peaches. I was fortunate to snag a bunch at the Edgewood Park Farmers Market this weekend and since they were perfectly ripe today, I decided they were ready to transform into something sweet and luscious.

I cut up the gorgeous peaches into wedges, then laid them in an 8" x 8" baking dish and sprinkled with some cinnamon.

I topped the peaches with the slump mixture, which was kinda like a runny muffin recipe, the batter filling in the crevices between the peaches.

When it cooks in the oven, the juice releases from the peaches and melds with the batter, creating an oozy, creamy pudding-like cake that tastes more decadent than it is (there's only about 2 Tbl of oil and 1/2 cup of sugar in there).

The end result is a sweet and comforting dessert perfect for a chilly late summer evening.

And it will probably make a pretty yummy breakfast tomorrow morning, I'm guessing.

Farmers Market Windfall

2011-09-12T13:22:00.003-04:00

This weekend I dropped by City Seed's Edgewood Park Farmers Market in search of summer squash. I was looking for some heirloom and unusual varieties to bring to my cooking demonstration at the Southington Public Library this Thursday where I will be giving a presentation on "Cooking the Garden Harvest." While my quest proved unsuccessful, I instead happened upon some unexpected treasures.

I was captivated by the lovely display of organic veggies on Riverbank Farm's table, and shifted gears when I saw the wide variety of baby eggplants, sweet red peppers, cipolini onions, and baby potatoes. I decided on the spot that this would make the perfect dinner.

I lingered at the market chatting with vendors as they closed down and packed up shop. To my pleasant surprise, one vendor walked over to me with a bag of little pears, slightly blemished, though nonetheless perfect, and asked if I wanted them. Really?? Of course! Two made an ideal treat to refuel me after spending an afternoon in the sun.

Feeling satisfied and looking forward to my dinner, I contemplated leaving, when that same vendor returned with a box of veggies, asking if I wanted them. Seriously??! "But I don't want to take them away from a food pantry or anywhere you might be donating them," I said. "We're just going to throw them out otherwise," she replied. Well then... you don't have to twist my arm. So I left with a garden harvest in a box.

Nightshade Sautee: baby eggplant, potato, sweet red pepper and

cipolini onion with fresh basil

That, plus the amazingly fresh and delicious dinner I prepared later in the evening, made for the perfect ending to a lovely late summer day.

Packing the Vegan Lunch Box

2011-09-03T23:52:00.001-04:00

Thanks to Hurricane Irene, many kids got an extended summer vacation, but now that power is back up in about 90% of the state, that dreaded (umm... I mean "anticipated") first day of school is just around the corner. Along with pens, pencils, and bookbags, it's time to start thinking about packing healthy lunches to keep the kiddies fueled and satisfied throughout the day.

I recently taped a segment for WTNH's "CT Style" called Packing the Vegan Lunch Box and provided quick cooking tips for this special occasion. Tune in Tuesday, September 6, at 12:30 to see how to make Tuno Salad, Tempeh "Fish Cakes" and Vegan Remoulade. Word in the studio is that these will be a big hit, particularly when zooming around in their Scooby lunch box.

The link is now up! If you missed the show, you can see it here:

Packing the Vegan Lunch Box on WTNH's CT Style

This Week's Menu

2011-08-27T16:10:00.000-04:00

As we prepare for Connecticut's first hurricane in 26 years, the theme for the week has become comfort food. Really though, you know I could use any excuse for this theme since it always amounts to my favorite foods.

But there's still time for a cookout! So our first entree features outdoorsy Barbecue Tofu with Garlic Mashed Potatoes and Chili Lime Corn on the Cob. I love the way the spicy BBQ sauce and chili powder contrast with the sweet corn and mashed potatoes.

Our second entree is a simple standard I don't often feature: Sesame Ginger Tofu Stirfry. I sauteed some lovely broccoli, snow peas, and carrots in this mix, and the colors and flavors go together nicely.

The third entree uses a creamy vegan bechamel sauce to bathe savory chunks of seitan. It's paired with quinoa and fresh asparagus. This is a lovely meal any time of year.

On the Menu

2011-08-20T22:48:00.000-04:00

This has been a whirlwind of a week as I get ready to teach classes for the fall semester, so this post is more of a recap of meals prepared over the last couple of days. Lots of good ones, nonetheless. Whenever people ask me the secret to good vegan food I always say, "sauces." Once you master 4 or 5 key combinations, immediately your repertoire expands exponentially. Such is the case with three items on the menu this week.

One of my favorites is peanut sauce. Whoever thought to combine peanut butter with soy sauce (or in my case, wheat-free tamari) and turn it into a savory, spicy, silken concoction was a genius. I love it on noodles, on rice, in a stirfry, or even for dipping summer rolls. This week I poured it over Baked Tofu, Wilted Cabbage and Carrots, and Brown Rice. delish.

Sauce #2 features Dijon mustard. I pan-fried some tempeh then drizzled a sweet and spicy mixture of Dijon, agave syrup, lemon juice and olive oil over the top for an added layer of flavor. This was served with Mashed Garnet Yams and Pan-fried Zucchini.

The other entree I made this week I also did a variation on for dinner tonight: Spinach and Chickpea Coconut Curry. At home I substituted Cabbage, Yellow Squash, and Green Beans since this is what I picked from the garden. Instead of Chickpeas, I found a can of chili beans in my pantry. The color was a little, shall we say... bold, but they were nonetheless good. I tossed this heavenly stew with some leftover rice noodles for myself, and in 15 minutes it was ready to enjoy.

Here's the final dish, in progress, in case you'd like to follow along at home:

Start by sauteeing some veggies in olive oil. I used onion, yellow squash, cabbage, and green beans.

Once the veggies have softened, add your spices and fresh ginger.

Next, stir in a can of full fat coconut milk. (yup, go for it!)

Simmer for a few minutes to reduce the sauce and blend the flavors. Then add your chickpeas (or in my case, chili beans), rice, noodles, or whatever else you want to put in the bubbling cauldron.

And there you have it.

Udupi Bhavan

2011-08-16T23:43:00.003-04:00

If you're as much of a fan of dosas as I am, you will know how excited I was to discover Udupi Bhavan, a casual little vegetarian Indian restaurant tucked away in a shopping plaza off the main drag in Middletown, CT. It's 100% vegetarian, and most items on the menu are vegan. Word of caution, however: though dosas are traditionally made with a batter of rice and lentil flour, they also use wheat flour here, so they're not gluten-free. (Nonetheless, I took one for the team.)

We shared a few appetizers, including a monstrous platter of Vegetable Pakoras. These were nothing like the little greasey, sometimes gloppy, golfball-sized fried dough balls typical of Indian restaurants. Instead, these were somewhat like heavy-battered tempura using whole florets of cauliflower, slices of onion rings, wedges of potatoes, and even an entire green chili pepper (which fortunately wasn't too hot).

We also had the Potato Bonda, which had a filling similar to a samosa, though this was battered in a lentil flour then fried. The outside was crisp perfection while the inside stayed moist and fluffy. The tamarind sauce and mint-cilantro chutney complimented the mild flavors nicely.

Typically when dosas are on the menu, I sample the Masala Dosa, a large crepe filled with spiced potatoes and onions. But since I spied Palak Masala Dosa, a crepe made with rice and spinach and filled with the same mixture, I decided this would be the one to try. Now, dosas are usually quite large, but I think I could've wrapped myself in this one and worn it like a Snuggie. And it would've been as delicious as it was comfy.

The other item we sampled was the Aloo Palak, a spinach and potato curry. This was made with fresh tomatoes cut into large chunks, and had different flavors from what is typically found in most Indian restaurants. Maybe a little allspice? Maybe even some fennel seed? It reminded me of Vadouvan, which was savory and delicious.

This is a destination restaurant, and worth the trip from anywhere if you're in the mood for some homey southern Indian food. Or, if you are unfamiliar with these regional treats, this is definitely a place you want to make your first time experience. A friendly, informative staff will help guide you in making the best selections.

Pesto Quinoa with Stringbeans and Heirloom Tomatoes

2011-08-13T14:05:00.001-04:00

The other day I went strolling through my garden and picked a colander full of veggies that presented me with a challenge. I felt like I was on an episode of the vegan version of Food Network's "Chopped" as I pondered what to create for lunch from the ingredients in my basket.

With stringbeans, basil, and a tomato, the logical solution would've been some kind of pasta primavera, and even though I would probably eat that every day if I could, I wanted something a little different. I decided to make quinoa the centerpiece grain since it's high in protein and I didn't want to open a can of beans for one serving. And I also decided I wanted something cool, so "quinoa salad" was the operative term for my lunch mission.

When I looked in my fridge I found a half of a lemon, fresh parsley, scallions, and some walnuts, so instantly I decided I'd turn the basil into a pesto. Then it all came together almost as instantly as the quinoa cooked. I blanched my stringbeans, cut up the tomato and scallions, and piled them on top of the quinoa.

Then I tossed everything together into a lovely red-green-white confetti-like concoction. Not only were the colors complimentary, but so were the tastes. The sweet, creamy tomato and the sharp garlicky pesto melded and mellowed nicely when tossed with the quinoa.

In about 20 minutes I had a perfectly delicious and satisfying lunch to enjoy while sitting in the hot sun out on my back deck.

And here's a closeup (cause we foodies adore our closeups):

This Week's Menu

2011-08-13T11:51:00.001-04:00

I've always said the key to good vegan food (or food in general, frankly) is having a few really awesome sauces that can be paired with just about anything. That way you have versatility with menu creation and can instantly create layers of flavor with the addition of just one simple little element.

One of my new creations this week was a decadent cannelini bean pate made with sundried tomatoes, tahini, and lots of garlic. I did a test recipe myself and served it for my own lunch on top of some gluten-free toast with mesclun greens, but since that wouldn't hold up too well after being refrigerated and microwaved, for my clients I decided to serve it on top of baked polenta and a bed of sauteed kale. A handful of Daiya cheese and a squiggle of Sriracha top off this yummy treat.

The second entree features crispy pan-fried tempeh with a sweet and spicy Dijon glaze. To balance the flavors, I combined the protein with baked garnet yam and broccoli. I also love the bright green and orange contrast.

The third entree this week uses some late season asparagus (of which I'll always be a fan) paired with baked tamari tofu and a shallot cream sauce. The quinoa is a nice foil to soak up the pool of creamy goodness in the bottom of the dish.

Raw Butterscotch Pudding with Blueberries

2011-08-07T13:14:00.002-04:00

I've been craving sugar a lot lately (chocolate, in particular), which is a sign to me that something's out of balance, and I've been really feeling it. Lots of stress doesn't help either, and I think I've been overcompensating by reaching for a handful of chocolate chips (vegan, but still...) every two seconds to lift my mood. All that came crashing down recently, so I decided it was time to do a little eliminating, so to speak.

No more sampling of gluten-free baked goods. No more chocolate (even in smoothies). No more gluten-free bread and cereal... for now anyway. I'm still having fruit though (whole, not juice), and doing my best to manage those cravings. Last night was a challenge. I really really really wanted some kind of dessert, so I poked around in my fridge for something that could be transformed into a treat and found some chia seeds, which make a nice gelatinous pudding when soaked in liquid. I must say, what I came up with was pure genius.

I pureed a handful of cashews and 3 dried figs in the Vita-Mix with enough water to make a thick cream. Then I poured this into a bowl and stirred in about 1/4 cup of chia seeds. I let this sit in the fridge for about an hour, and what resulted was a thick, creamy pudding with a taste reminiscent of butterscotch. Seriously. BUTTERscotch. And just as thick and creamy as instant Jell-O pudding. mmmmm...

I topped this luscious mixture with some frozen blueberries and enjoyed my sweet treat while watching Jake Gyllenhaal chase down the Zodiac. Afterward, Zinny licked the bowl clean. Dewclaws up!

Raw Butterscotch Pudding (serves 1-2)
1/4 cup raw cashews
3 dried figs
1 1/4 cups water
1 Tbl coconut oil
1/4 tsp vanilla
pinch of sea salt
2 Tbl chia seeds

Place cashews, figs and about 1/2 cup of water in a high-speed blender, and puree on low to chop into small pieces. Gradually add remaining water, coconut oil, vanilla and salt and puree until smooth. Pour into a bowl and mix with chia seeds. Refrigerate 1hour, stirring every 10-15 minutes to be sure chia seeds are evenly distributed.

This Week's Menu

2011-08-07T12:03:00.000-04:00

There was a bit of a heat wave this week, so I decided to make some entrees that could be eaten and enjoyed as cold salads. It's always nice not to have to heat up the kitchen when the weather gets sticky.

The first entree featured an "Eggless Egg Salad" made from tofu. I've served this to non-vegans and the response is always amazement. "How do you get it to taste like eggs?" ahh... that's the magic of tofu, and a little creative cheffery. This was accompanied by some mesclun greens and a beet and walnut salad.

The second entree featured heaping piles of fresh basil. I did a twist on the traditional pesto by tossing Penne Pasta with a Sundried Tomato and Walnut Pesto, then topped it with pan-fried zucchini and yellow squash. I call this dish "summer in a bowl."

The third entree was a year-round favorite, Baked Tofu with Peanut Sesame Sauce, Cabbage, and Carrots on Brown Rice. Eaten hot or cold, those flavors always come together nicely.

Vegan Summer Party

2011-07-31T23:04:00.000-04:00

Summer is my favorite time of year to cater a party, not only because the weather is perfect for indoor-outdoor gathering and the veggies are bursting with flavor, but because of the flowers. I love the bright bold contrasts of yellow and orange sunflowers with pinkish purple coneflowers that light up the garden and instantly make a table setting that much more appealing.

And summer flowers like nasturtiums make the perfect garnish on a plate. I have a ton of herbs in my garden as well, so dill and parsley blossoms also made an appearance on several platters today.

The menu featured appetizers of Eggless Egg Salad in Endive Leaves, Cashew Cheese and Sundried Tomato Relish on Crostini, Olive Tapenade ("Vegan Caviar") on Crostini, and Cherry Tomatoes Piped with Avocado Cream.

The centerpiece entree was an impossibly amazing Pastaless Lasagna made with paper-thin slices of eggplant, zucchini and yellow squash that I layered with a tofu and spinach ricotta and Daiya mozzarella, and topped with marinara and fresh basil. Yes, it would've been nice if I had gotten a photo of this but, alas, it got devoured before I remembered to pick up my camera.

Overheard snippets of conversation from dinner guests: "I'm in food heaven"... "and this is all vegan??" "but this tastes just like lasagna!"... and lots of "this is SOO good." Always so nice to hear!