Well on Wheels - The traveling vegan chef

Vegan 101 Cooking Class

2013-06-18T20:17:00.000-04:00

If you care about the environment and want to learn how to build a sustainable community both locally and globally, the New Haven Bioregional Group is the organization to join. Each month they offer free or low-cost "skill shares" teaching attendees about gardening, energy conservation, bicycle maintenance, and GMOs. I have been fortunate to attend and learn from several of their programs, and I was happy to offer one of my own recently on vegan cooking.

I spoke about using seasonal ingredients such as arugula, dandelion greens, and wild chives in recipes and discussed the health benefits that these superfoods offer. I also addressed the perennial question, "where do vegans get their protein/calcium/iron?" The recipes I demonstrated answered all of these concerns.

During the presentation I demonstrated how to make a simple Mediterranean Quinoa Pilaf using arugula, fresh oregano, kalamata olives, sundried tomatoes, toasted pine nuts, and lots of garlic. NOTE: arugula and other greens are high in calcium.

For dessert I prepared Cinnamon Spiced Date Nut Hemp Truffles rolled in cocoa powder and coconut. These decadent little morsels packed a punch of iron, protein, and heart healthy omega-3 oil. It was a healthy, yet delicious, ending to a lovely light lunch. NOTE: Dried fruits such as dates, figs and raisins are high in iron, and hemp seeds are a complete protein.

Thank you, Maria Tupper, for the photos, and the Bioregional Group for hosting this presentation. Thank you also to all those who came to learn about vegan cooking!

Recipe: Savory Bacony Potato Chowder

2013-06-10T17:01:00.000-04:00

One of the items tucked in my Vida Vegan Con goodie bag was a little packet of WayFare Foods Pig Out bacony bits. This is the kind of indulgence I typically don't splurge on, but since it was RIGHT THERE, I immediately tore open the seal and tasted a pinch. Oh to my delight when my tastebuds were greeted by the smoky, savory crunch that time forgot. These tasted just like the bacon bits of my childhood, but without the grease!

I couldn't wait to get back home to try creating a recipe that incorporated that flavor.

My first thought was a baked potato slathered with vegan sour cream and topped with chives and the bacony bits. But then I decided to get a little more creative by transforming those flavors a potato chowder.

The rich and creamy texture of the potatoes combined with the sweetness of the smooth broth contrasted perfectly with the crunchy saltiness of the bacony bits. I topped everything with fresh chives form my garden and enjoyed a heavenly light lunch that felt like a summer camp in my backyard.

Savory Bacony Potato Chowder

2 cups Russet potatoes, washed and diced into small chunks, then cooked until fork tender

1/2 cup red onion, diced

1/4 celery, sliced fine

1 Tbl olive oil

2 tsp WayFare Foods Pig Out Bacony Bits
1 Tbl nutritional yeast
1 cup plain rice milk
1 Tbl Earth Balance margarine
1/4 tsp sea salt
1 Tbl chives, sliced fine

In a medium sauce pot, saute onion and celery in olive oil until soft. Add cooked potatoes, bacony bits, nutritional yeast and rice milk and stir to combine. Turn up heat and bring to a boil, then lower heat and simmer 10-15 minutes, or until potatoes are falling apart and sauce has thickened. Stir in Earth Balance margarine and garnish with fresh chives.

Part II: 7 Time-saving Tips to Save Your Sanity in the Kitchen

2013-06-10T10:21:00.000-04:00

In the second part of my "Kitchen Cool: Secrets of a Vegan Personal Chef" series, I address one of the greatest obstacles we all face when it comes to cooking: time. We never seem to have enough of it. And we always try to cram as much as we can into what little we have. While that can sometimes help with productivity, it often comes at the expense of our mental health and overall satisfaction.

But how do you make more time when we only have the same 24 hours of it each day??

I can’t emphasize enough how important it is to minimize and manage stress in our lives. Whether it’s through meditation, yoga, positive visualization, or any other technique you’ve developed to help keep a calm and peaceful mind, this is the state you want to achieve when approaching your cooking. Now, I understand that’s difficult after a long day at work or with several screaming kids running around underfoot, but it’s nevertheless essential to preparing a meal that everyone will love.

Consider it the Zen of vegan cooking.

Imagine where your food came from, how the plants grew in the soil and were nurtured by the sun and the rain. Feel the energy that Mother Nature put into growing each luscious vegetable. Touch them and take a moment to hold them in your hand, paying attention to the texture, shape and weight. Expand your senses by examining them visually and envisioning a rainbow on your plate, then notice their aromas. The bright, sour note of citrus peel always perks me up! And fresh herbs like basil and oregano always transport me to my grandma’s kitchen. As you move through each step of the cooking process, come back to these thoughts to help ground you and connect back to who you are: a vegan chef.

The Lowdown

The life of a restaurant chef is frantic, hectic, stressful and chaotic. This is seen as “normal” in the industry, and in many cases even desirable. It is anything but healthy. While the fast-paced world of a busy commercial kitchen may demand this, it does not mean you need to bring these qualities to your own kitchen. You are not churning out meal after meal of the same 15-20 apps and entrees for 10 hours straight, keeping up with orders as they fly in and fly out, prepping, saucing, sauteing and plating. You do not have a whole crew working for you, managing every move they make. If you’ve panicked at the thought of doing this in your own kitchen, pushing yourself to exhaustion while slave-driving family members to cut up veggies, remember, you’re not on TV. You are cooking for your family, your loved ones... people who know you and know who you are. Share positive vegan qualities of a peaceful mind, compassion, joy, and love with them and it will come through in your food. Namaste.

The Dirty Secrets

Get organized (mentally and physically) before the oil hits the pan.

determine the menu and read through your recipe(s) thoroughly to determine sequence of steps, total time allowance, and how to choreograph multi-tasking of components
identify which ingredients are from pantry and which are from refrigerator and place all of them on the countertop
create a prep station separate from your cooking station
ensure proper lighting of your prep surfaces and cooking area, particularly on your cutting board
breathe! do a few yoga stretches! visualize yumminess!

Do the mis en place roundup of ingredients, equipment and utensils once you determine your menu.

lay out ingredients on countertop in categorized regions according to usage: your most frequently used staples such as olive oil, sea salt, and black pepper should be placed next to the stove for ease of use, dry goods such as grains, canned items, and beans next, produce that needs to be washed and peeled next, then closest to the sink is produce that needs to be washed thoroughly then left in a colander to dry, such as greens and herbs

Location, Location, Location! To minimize walking, the ultimate wasteful time-sapper, your cutting board should ideally be located on the countertop between the stove and the sink. If this is not possible, then next to the stove is best. A table placed between the sink and stove can provide additional counter space as well as reduce footsteps. Your goal is to be able to pivot on a dime.
Multi-task the cooking process.

Work backwards
Prep first, cook later
Work on several recipes at once (you have 4-6 burners... use them all!)
Preheat and get baking, and set your timer if you need an audible reminder

Make every moment count by making use of every moment.

While waiting for a pot of water to boil, wash, peel and cut veggies.
While onions are sauteing in a skillet, prep the sauce.
If you have a full stovetop and something is cooking in the oven, move to your cleaning station and tidy up.

Clean as you go.

There’s nothing worse than a messy stovetop and dirty dishes in the sink after a long day of cooking and night of partying. Minimize this stress by cleaning as you go.
Place leftovers in containers and allow them to cool on the countertop before sealing and placing them in the fridge.

Put everything back where it belongs.

pantry items should be resealed and returned to their shelves
slide electronics to the back of the countertop
store unused produce in containers and bags and put them in your fridge or freezer immediately

When you put these steps into daily practice, you will create a stress-free zone in your kitchen that you will naturally gravitate to and which will become your personal oasis. Once you achieve this state of mind, you will discover a greater appreciation for the food you create and cooking will become a way of expressing your inner joy with the people you care about.

Orange Infused Gluten-free Vegan Pancakes

2013-06-09T21:47:00.002-04:00

Every morning I take my dog Zinny for a walk at Edgewood Park. This is followed by my usual breakfast of gluten-free cereal (Erewhon Organic Crispy Brown Rice is my go-to box) after feeding Zinny and my kitty, Gremlin. But on the way home this morning I felt in the mood for something a little different... something citrusy. More precisely, a glazed orange donut. Alas, since I don't have a donut mold, I was thinking since it was Sunday morning, how about pancakes? I've never tried making them with orange, so I figured I would test out this combination for breakfast.

I started with my basic gluten-free pancake recipe, but for the liquid I used fresh-squeezed orange juice along with a little rice milk. I really wanted to boost the orange flavor, so I also peeled some zest which I put in the batter and used as a garnish.

This combination not only proved to be delicious, but it was also light and refreshing, and a perfect way to start the day. I really liked the sweet and tart flavor profile. Plus the use of coconut oil made it even more decadent, even though there was only one tablespoon for the whole batter.

I would definitely make these again and again, maybe even adding some chocolate chips next time since chocolate goes fantastic with orange. Yum... I can't wait for next Sunday!

Orange Infused Gluten-free Vegan Pancakes

3/4 cup all purpose gluten-free flour

1/4 cup rice flour2 tsp baking powder1/2 tsp sea salt1/2 tsp xantham gum

1 Tbl orange zest1/2 cup rice milk

1/2 cup fresh squeezed orange juice 2 Tbl agave syrup1/2 tsp vanilla2 Tbl coconut oil, melted and divided

Mix together all the dry ingredients in a large bowl. Whisk together rice milk, orange juice, agave, vanilla, and 1 Tbl melted coconut oil in a separate bowl, then add to flour mix. Stir well to combine. Let batter sit about 5 minutes while you heat your non-stick skillet on medium high heat. Melt about 1 Tbl coconut oil in hot skillet and drop about 1/4 cup of batter in the pan for each pancake. Cook 2-3 minutes on each side until golden grown. Top with real maple syrup.

Recipe: Pinto Quinoa Patties

2013-06-07T10:43:00.000-04:00

I'm always looking for a good vegan burger recipe that's gluten-free or can be modified to be made without gluten. One of the problems I have with most recipes is that without breadcrumbs or that gluten "glue," they just fall apart when you eat them. Or worse, they end up in a crumbly pile when you try to flip them in the pan.

I was excited to try a recipe for "Chick-Quin Patties" by Kristina Sloggett of Spa Bettie that I found on a recipe card by Attune Foods that I picked up at the Vida Vegan Conference in Portland recently. She uses crushed Erewhon Corn Flakes as the binder, with a base of cooked quinoa and chickpeas.

Since I also try to stay away from corn, I modified this by using Erewhon's Brown Rice Crisp Cereal instead. And as I didn't have chickpeas in my pantry, I substituted pinto beans. I also decided to go with the southwesterny feel of the beans by kicking up the flavor a bit with BBQ seasoning. The end result was a tasty patty that held together pretty well when baked in the oven.

I also tried cooking the patties in a non-stick skillet just to see how they would do when flipping. Because they were coated with the ground rice crisp cereal, they developed a nice brown crust, and with a careful hand I was able to flip them, and flatten and shape them with the spatula.

While they held together, I found that the fried patties were still fairly soft in the center. On the other hand, following the recommendation of baking them in the oven on parchment paper resulted in drier, firmer patties. I also found that refrigerating the mix prior to frying/baking helped keep them together.

This is a great recipe if you have leftover quinoa and don't want to eat it as a side dish. Once you bake the patties and have leftovers, they reheat well in the microwave.

Pinto Quinoa Patties
2 cups Erewhon Brown Rice Crisp cereal, divided
15 oz. can pinto beans, drained and rinsed
1/2 cup cooked red quinoa
1/3 cup nutritional yeast
2 tsp onion powder
1/2 tsp cumin
1/2 tsp sea salt
1/4 cup red onion, diced
1/4 cup celery, diced
1/4 cup carrot, grated
1 clove garlic, minced
2 Tbl ketchup
1 Tbl yellow mustard
1 tsp Sriracha

In a food processor, pulse Brown Rice Crisp cereal into a fine crumb, then set aside. In food processor, pulse together remaining ingredients with 1 cup of cereal crumbs until ball begins to form. Place remaining cereal crumbs on a plate. Form mixture into 6 patties and coat with cereal crumbs. Line baking sheet with parchment paper and lay patties on top. Bake at 325 for 25 minutes, turn and bake another 20 minutes or until firm and crisp on outsides.

Part 1: Begin with the First Step

2013-06-03T19:29:00.003-04:00

In the first part of my cooking series, "Kitchen Cool: Secrets of a Vegan Personal Chef," I address one of the biggest complaints I hear about switching to a vegan diet: not knowing where to begin. The change alone often feels so overwhelming, but if you’ve already made that decision, BRAVO! The rest is easy. That is, once you get over the “fear of flying” in your kitchen. But how do you do that??

To make it easy on yourself, follow the advice of the brilliant Buddhist nun, Pema Chodron, and “start where you are.” Some of you come to vegan cooking as seasoned chefs already possessing knife skills and a familiarity with kitchen equipment, so you may want to simply peruse these steps for items relevant to your needs as a vegan. Others are equally new to vegan cooking as you are to cooking in general, and you may want to consider this as a detailed step-by-step checklist. Most of you are probably somewhere in between, having dabbled in vegan cooking for awhile and come here looking for fresh ideas. Whatever the case may be, grounding yourself where you are and using these tips as guidance will help you build a strong foundation upon which future cooking endeavors will be laid.

The Lowdown
You don’t need the most expensive, top of the line products to make good food, but in the case of kitchen equipment, you often get what you pay for. That said, I will make recommendations for various budgets as well as offer my personal preferences as suggestions. These are the tools I’ve come to favor over the years, but that doesn’t necessarily mean that others aren’t equally good. Buy what you’re comfortable with when starting out, upgrade when necessary, and consider every purchase an investment. You will be much happier using equipment you don’t have to fight with!

The Dirty Secrets

It’s important to equip your kitchen with the right tools of the trade so that you’ll not only be safe and feel comfortable, but so that you’ll come to enjoy the cooking process itself and not see it as yet another chore to get through. When I first started out in my own kitchen prior to becoming a personal chef, I didn’t even have a cutting board. I used to hold an apple in the palm of my left hand and pray that the serrated steak knife I was gingerly holding in my right hand wouldn’t slip! Yeah, it was bad. But if I can get over the hurdle, so can you!

Take care of the major investments by equipping your kitchen with the right appliances.

Food processor - get the biggest you can afford as this will save time when making large batches of mixtures
High speed blender - I use mine nearly every day for smoothies, sauces, and batters. You can get by with something basic like a Waring, and even Ninja makes some highly rated belnders, but when you're feeling confident and ready to splurge, go with the Vita-Mix. You can save a little money by buying it reconditioned directly from the manufacturer's website.
Immersion blender - for pureeing hot soups to a smooth consistency, this is indispensable. If you get one with a bowl attachment, you can also use it for processing smaller jobs. This is great for making a whipped “cream” or single serving of sauce. I take it with me wherever I cook because it’s much easier to transport than my blender and food processor! Recommended!

These essential tools will make cooking easy and fun, and you’ll feel like a pro when you use them.

knives - 8” chef’s knife, serrated knife, paring knife
knife sharpener and honing steel
skillet - 10” stainless steel, 10” non-stick, 10" cast iron
pots - Dutch oven (6 qt), 5-6 qt. sauce pot, 1-2 qt. sauce pot with lids
metal colander
wooden cutting board Recommended!

I'm not a fan of gadgets that serve just one purpose, but these essentials will make kitchen chores a breeze.

garlic press (zyliss)
metal tongs
metal spatula
plastic spatula
wooden spoons of different sizes
ladle
vegetable peeler & zester
mandolin
spiralizer
grater Recommended!

Stock your pantry with staples that are versatile, healthful, and have a long shelf life.

bulk grains (brown rice, quinoa, millet, wild rice, amaranth, teff)
bulk nuts & seeds (almonds, walnuts, pecans, pistachios, pine nuts, pumpkin seeds, sesame seeds, sunflower seeds)
bulk dry legumes (garbanzo, black-eyed peas, brown lentil, French lentil, red lentil)
canned beans (black, butter, kindney, cannelini, pinto, garbanzo)
non-dairy milks (rice, almond, hemp)
sea vegetables (nori sheets, dulse flakes, arame)
oils (olive, toasted sesame, canola)
condiments (balsamic vinegar, apple cider vinegar, Dijon mustard, yellow mustard, Sriracha hot sauce, tamari, pickles, etc.)
flour, baking products
sweeteners (agave syrup, rice syrup, maple syrup)

Personally, I recommend holding off on stocking your pantry with dessert ingredients such as flours, sweeteners, and chocolate, partly because they’re expensive, but mostly because I believe desserts should be kept to a minimum. While they’re yummy and sexy and everyone loves a good vegan cupcake, a goal of a good vegan chef should be to stay healthy and balanced.

This is where I began 17 years ago. You will learn what your favorites are the more you practice. In our next piece in this series, I will show you how to save time and keep your sanity in the kitchen.
Oh, and one more thing. While this isn't really a necessity, sometimes a little treat or two will make cooking all that much more fun. For me, that means a cute little apron. And how could anyone resist these retro-inspired designs from Sur La Table? As a bonus, they're now on sale through this link! I don't know about you, but I've got my eye on this one with the kitties!

Introducing new series: Kitchen Cool! Secrets of a Vegan Personal Chef

2013-06-02T17:32:00.000-04:00

I’m often asked how I manage to cook a week’s worth of meals in just a few hours, especially when it’s in a stranger’s kitchen. The answer is simple: by being fast, smart, and efficient. This is a talent I’ve developed over the years through hours of practice, trial and error, and even a little sweat and tears (which no one sees when you’re cooking alone!). Fortunately, I’ve made all the mistakes myself so you don’t have to, and instead you can just reap the benefits.

In this series, I offer several of my tried and true kitchen techniques that I use on a daily basis whether cooking for myself, for a family, or for a large party. These are the secrets to keeping cool in the kitchen. It’s what has worked for me over the past ten years of running my business as a personal chef, and it can work for you in your kitchen, too!

We will begin tomorrow with the first step, and continue over the course of several weeks introducing techniques that will help you become more efficient in the kitchen and bring out the fun in cooking!

Tomorrow, we will begin with the first step.

Vida Vegan Con, Portland, 2013

2013-05-30T20:47:00.001-04:00

vidavegancon.com

I'm back from vegan food blogger conference, Vida Vegan Con, filled with memories, ideas, and lots of delicious food! I've been posting reviews of my fabulous meals at Homegrown Smoker, Portland's only vegan BBQ, Back to Eden Bakery, which has amazing gluten-free vegan treats as well as soft serve vegan icecream, Sizzle Pie, where I ate a delicious slice of vegan pizza called The Veganator, and the best Lebanese restaurant I've ever eaten in, Nicholas Restaurant. Here are some of my quick impressions of the city, the conference, and well, of course, food!

Speaking of food... one of the most exciting things about this conference was getting to sample new products by vegan companies such as GO Veggie!, So Delicious, Turtle Island (Tofurky), Teeze, Attune Foods (Erewhon), and WayFare Foods. Upon arrival, we were handed a hefty goodie bag loaded with all sorts of tempting loot. As if that wasn't enough, the first day featured a grazing bar type lunch where all of these companies handed out samples of their delicious treats.

Here's a lineup of peanut butter offered by Peanut Butter & Co. My favorite was the chocolate peanut butter, which I think would make a great frosting. It was yummy on cereal and in a banana smoothie, FYI.

Turtle Mountain, makers of Tofurky, is introducing a new line of "artisinal sausages" later this year. Flavors include Andouille, Applewood Chick'n, and Spinach Pesto. I sampled them all and I definitely think these will satisfy even diehard meateaters. Definitely be sure to grab some to serve to your omni friends and family next time they come to dinner.

Nayonaise by Nasoya is much better than I remember. It reminded me of Miracle Whip, and tasted really delicious with no augmentation in the potato salad they were serving. I'd definitely use this at my next picnic.

Vegan, but not gluten-free, and I have no idea how they do it, but these fake bacon bits from WayFare Foods were delicious! I can totally see using them in a savory bean soup or a tofu quiche with asparagus. Loved the smoky flavor!

Teese makes great nachos. You can get the spicy jalapeno or plain cheese and melt up a bunch to drizzle on top. Sooooo.... goooooood.

I can't stop raving about how awesome this cereal is. I know it's just cereal, but it's gluten-free, soy-free, and corn-free - all of the things I have to stay away from for health reasons! It'll be so nice having some real crunch that I can alternate with rice puffs for my morning breakfast.

One of my favorites was the new gluten-free Cookies & Cream flavor from So Delicious. They handed out samples in these equally good gluten-free cones. Yum! I can't wait till this hits shelves later this summer.

Vegan Trivia on opening day. I would've lost badly if I was up there. Except for all the nutrition questions... which I geekily knew all of.

The conference took place at the beautiful Portland Art Museum. My favorite sculpture was in the outdoor patio garden. And of course, I gave it a hug.

Terry Hope Romero, author of Vegan Eats World among many others, speaking about recipe creation. One of my favorite quotes from her presentation: "Your recipe is the map, and the food you create with it is the adventure."

Another enjoyable presentation was by the young and talented Hannah Kaminsky, author of My Sweet Vegan. She recently graduated from college with a degree in photography and demonstrated her food styling techniques. Here is how she dressed up a simple Pad Thai from Whole Foods. Looks good enough to eat! :-)

Here she is showing off her "most used tools."

I rode to and from the conference each day on the Portland streetcar. It was a convenient form of transportation, and essentially free. Here's the view out the window, which was pretty much a constant ominous cloud since it rained nearly every day I was there.

More ice cream. This was vegan softserve from Back to Eden Bakery.

I couldn't believe my eyes when I saw this mirage at the Portland Airport. It was a pleasant way to welcome a weary vegan traveller.

I ate The Veganator at Sizzle Pie

2013-05-27T21:17:00.004-04:00

My last day in Portland started with a downpour, so my plans to head out on a roadtrip to the coast abruptly detoured me to the famous Powell's Books. Yes, it's big. Yes, it's overwhelming. And it was exactly the place where everyone decided to converge on a rainy holiday.

Fortunately since the building covers nearly an entire block and is several floors stacked high with books, it was relatively easy to sneak away to the quiet cookbook corner where I discovered an entire wall dedicated to vegetarian and vegan cookbooks. I managed to graze through the entire collection without piling any into my bag to take home with me... mostly because I have NO ROOM.

When my hunger pangs kicked in, I took the recommendation of a fellow Vida Vegan Con attendee to head to Sizzle Pie for a slice or two of vegan pizza. I must qualify my impressions by stating that I'm from New Haven, the pizza capitol of the U.S., so it's tough to compete.

That said, my two slices made a pretty decent showing. The crust was thin, crispy and chewy, and had a nice salty flavor that balanced the toppings well. There wasn't much sauce, but this allowed the pizza to keep from getting that first bite of a soggy, placid center.

I had The Veganator, which was topped with green peppers, onions, Soyrizo and Daiya mozzarella. I generally don't like peppers and onions on anything but pizza, so this was a nice combo that had a smokey undertone from the soy sausage.

The other slice was the Let Us Play Your Party, featuring spinach, mushrooms, black olives, onions and a nut-based basil ricotta. I love the Mediterranean flavors on my pizza, but I wished these were kalamata olives instead of the metallic canned black olives. The vegan ricotta made up for it with its pleasant texture and flavor.

I'd happily recommend Sizzle Pie for anyone who needs their vegan pizza fix in Portland. But if you're traveling to the East Coast, definitely head to New Haven's DeLegna Cucina which can make any of their traditional and artisinal pies vegan with the substitution of Daiya. Bon appetit!

Back to Eden Bakery

2013-05-24T10:06:00.001-04:00

I'm in Portland this week for the Vida Vegan Con, but I had two days before the festivities begin to explore the city solo. The first morning was spent wandering around the Rose Test Garden, Japanese Garden, and Arboretum at Washington Park. Even in the incessant cold rain, it was sublime.

Afternoon hunger pangs lead me to consult my list of vegan restaurants I had compiled prior to leaving for my trip. The one that drew me in was buckwheat crepes... with vegan nutella. It seemed like it would be the perfect light lunch that was almost breakfast since I hadn't had my morning sweet fix, aside from an apple.

So I headed to NE Alberta for Suzette Creperie, one of many French themed restaurants in the city, but this one had a vegan section on their menu and came highly recommended on Happy Cow. I drove through pouring rain and bumper to bumper traffic, then pulled up in front with a sense of victory, only to find that the spot was no longer a creperie, but instead a Middle Eastern cafe. UG!! (Note to Happy Cow: please update your site! Note to self: Always call ahead!).

Fortunately for me, this section of the city had 2 other vegan options: a food cart and a gluten-free vegan bakery. I chose the latter because I needed to sit inside somewhere warm.

And I was glad for the rain. And the mixup in plans. Because Back to Eden Bakery was an oasis of sweet and savory treats that were welcome to this weary traveler.

It was difficult to decide what to start with when I searched the array of wraps, tarts, salads, and mini quiches in the display, and there was also soup and biscuits & gravy (yikes!!). I chose the mini cashew asparagus tart, which was perfectly satisfying. The filling of creamy cashew had a cheesy, bacony undertone and it sat nicely in a light and flaky crust. This was a lovely lunch.

Then came the desserts.... I wanted to take the whole case to go, but I restrained myself to just the Rocky Road Mini Cake and the Almond Strawberry Whoopie Pie. Both were outstanding.

The cake had a moist, dense, yet tender crumb. It was enrobed in a bittersweet chocolate ganache that was the ideal accompaniment to the super sweet cake. Inside there was a filling of creamy marshmallowy goodness.

For breakfast the next morning, I enjoyed the Whoopie Pie. This was like two soft almond macaroons filled with a sweet and fruity frosting. It was quite a sugar shock to the tastebuds first thing in the morning... but I'm not complaining. It was fabulous.

Back to Eden was a happy accident that I stumbled upon. And I'm definitely going to plan a return visit for some goodies to take back on the plane home.

Hello pillowy pita cloud!

2013-05-22T12:25:00.003-04:00

This week I will be in Portland attending the Vida Vegan Con vegan food blogger conference. Not only am I looking forward to this amazing event, but I am thrilled to finally be visiting one of the great vegan food meccas of the world.

I arrived in Portland exhausted, frustrated, achy and famished after taxi-ing on the runway for 3 hours during a hail-thunderstorm in Dallas in a stuffy airplane with no water, followed by a 4-hour flight, then driving through torrential rain and rush hour traffic. My first vegan meal in Portland was Lebanese because it was only 7 minutes away from the hotel. On a stretch of highway punctuated by fast food restaurants and steak joints, I wasn't expecting much - falafel alone would've sufficed! - but this blew me away.

Happy Cow informed me that I had 3 options within 10 miles of my hotel: a health food store, a health food cafe, and Nicolas Lebanese Restaurant. Because it was already 7:45 p.m. and the first 2 places closed at 6:00, I chose the Lebanese.

(photo: www.oregonlive.com)

It was a cozy little spot on a quieter stretch of sidewalked side street with neighboring craft shops, a brewery, and ice cream parlor. My first thought was, "at least it looks warm and dry."

I love Middle Eastern foods like falafel, hummus, baba ganoush, and tahini, and that's what I was expecting here. It would've been fine, too. But this wasn't your standard fare. Instead, everything tasted fresh, hand made with love, seasoned a little more generously with garlic, herbs and spices, and oh so satisfying.

It was by happy accident that I stumbled upon this hidden treasure, and I'm glad I did. Had my plane arrived on time, I would've taken the drive downtown to visit one of the 200+ dining hotspots recommended by Happy Cow and other vegan bloggers. Nope, this is my little secret oasis, and I would recommend it to anyone coming to the area.

This is what arrived at my table on its own little stand: a puffy pita cloud steaming with doughy goodness. How could I possibly resist? I decided to forgo the gluten-free dietary requirement in order to inhale this delicate bread. It came with an unusual (to me), yet nonetheless delicious, dipping sauce called manakish, made with olive oil, parsley, thyme, oregano, sumac, and sesame seeds.

Stuffed Grape Leaves were filled with rice, pine nuts and raisins and perched in a pool of creamy tahini lemon sauce made a luscious accompaniment.

The vegan Arabian Mezza Platter included Baba Ghanoug, Hummus with Caramelized Onion, Garlic Roasted Cauliflower, Falafel, and Hamara, a sweet and savory pate made with roasted red pepper, tomato and walnuts. This would've been a feast for 2 people, so I enjoyed as much as I could last night and took the rest home to my hotel room, which I enjoyed this morning for breakfast. There's still some left for an afternoon snack that I'm already looking forward to.

"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