tag:blogger.com,1999:blog-65677751247908551382024-02-06T18:32:06.724-08:00VEG-IN-TRAININGRESTAURANT REVIEWS, PRODUCT REVIEWS, RECIPES, AND INFORMATIONVeg-In-Traininghttp://www.blogger.com/profile/13496128793872995495noreply@blogger.comBlogger299125tag:blogger.com,1999:blog-6567775124790855138.post-3384930481102353332012-09-30T23:26:00.003-07:002012-09-30T23:26:40.778-07:00Kim Cooks Veg 4U Blog and MoFoHello! I have not yet figured out how to point this blog to the new blogs at www.kimcooksveg4u.blogspot.com<br />
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So please come over to the new home of my blog and become a follower there. This month is Vegan MoFo and I will be posting and giving away many cook books this month to my blog followers. I want to make sure those of you who have been following me here will follow me at the new blog and have lots of chances to win vegan cookbooks!!!<br />
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<span style="font-size: x-large;"><a href="http://kimcooksveg4u.blogspot.com/" target="_blank">CLICK HERE TO BE MAGICALLY TRANSPORTED TO THE NEW AND IMPROVED KIM COOKS VEG 4U BLOG</a></span><br />
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<br />Veg-In-Traininghttp://www.blogger.com/profile/13496128793872995495noreply@blogger.com1tag:blogger.com,1999:blog-6567775124790855138.post-47192405332332731712012-09-15T11:06:00.001-07:002012-09-19T19:16:00.943-07:00Blogger Badness - Moved the BlogHey Guys. Hope you are having a great weekend so far. Blogger is having a seriously inconvenient issue with their DNS server. If you can see the blog, you are lucky. I have started a new and revamped blog at <a href="http://www.kimcooksveg4u.blogspot.com/">www.kimcooksveg4u.blogspot.com</a><br />
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Please join me over there for future posts!! Thanks for your understanding.Veg-In-Traininghttp://www.blogger.com/profile/13496128793872995495noreply@blogger.com0tag:blogger.com,1999:blog-6567775124790855138.post-54468557498634572062012-09-08T00:30:00.000-07:002012-09-11T21:13:30.945-07:00Blog Tour: Fresh From the Vegan Slow Cooker by Robin RobertsonI'm excited to be doing my first blog tour! The kind folks at Harvard Common Press invited me to host a stop on the Blog Tour for <b>Fresh From the Vegan Slow Cooker</b>. Not only am I going to tell you about the book, you will also have a chance to win your very own copy. Details of the giveaway will be at the end of the post, so make sure to make it all the way to the end.<br />
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The first thing that struck me when I received my copy was the beautiful cover. Pictures speak more than a thousand words when it comes to food. The tacos on the front cover made me want to tear into the book. The only other pictures were on the back cover. I do wish there were more pictures because I totally love to drool over my cook books.<br />
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Robin Robertson is no stranger the cook book scene. She has written many wonderful vegetarian and vegan cook books. Her experience shows in her writing and organizational style. I've been cooking for decades. But I have to admit, my use of the slow cooker was pretty limited. Using the slow cooker was usually reserved for cooking beans. Robin teaches us that this was the first modern day slow cooker was developed specifically for cooking beans.<br />
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The first part of the book is full of tidbits and information on just about everything you need to know about using and enjoying your slow cooker. She offers advice on learning the timing for your specific cooker (which can vary greatly from brand to brand), when to add spices and other ingredients for the best results, the best way to thicken liquids and even a nice reference for vegan proteins used in slow cooking. If you don't want to spend a lot of time reading, she has included highlight boxes for quick reference. Even this old cooking dog learned some new tricks reading the first few sections of her book. Robin has a knack for taking simple pantry friendly ingredients and creating pleasing and hearty dishes.<br />
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Now I mentioned earlier that my repertoire for the slow cooker was pretty limited. After reviewing Fresh From the Vegan Slow Cooker, I have a completely different outlook on the uses of the slow cooker. I can now "bake" cakes when it is 110 degrees outside without heating up my kitchen (no minor deal in Arizona). If you have had bad luck making your own seitan, I highly recommend trying it in the slow cooker. It is virtually fool-proof. Robin provides a basic and easy recipe on page 136 of the book. If you are busy or just like the idea of walking in after a long day and having dinner ready to go, this book is for you.<br />
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I tried four recipes, including the seitan I mentioned above. I have my eye on many more. I really want to take a crack at making my own home made catsup or maybe the Slow-Cooker Pho. Oh so many possibilities! Below are a few of the recipes I tried out this week.<br />
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<b>Holy Mole Red Bean Chili (pg. 82)</b><br />
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Chili is the quintessential crock pot dish in my opinion. They just go together like peas and carrots to me. This is probably why I made it first. I made it with the TVP option. It had a nice spice, but seemed to be missing something. I think I would use veggie broth instead of water with this option to add more depth to the flavor. The seitan (that Robin recommended using) probably would have added an added dimension of flavor this could have used. But on a whole it was homey and good. I loved the hint of heat and smokiness the chipotle provided. It was very filling as well. Not midday snacks were needed after a lunch of Holy Mole!<br />
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<b>Grandmom Gennaro's Minestre (pg. 54)</b><br />
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Fred picked this one out. He is still on his very low carb regime (for 2 more weeks). I am proud of his accomplishments, but am looking forward to being able to cook beans, tofu, tempeh and seitan for him freely again. This recipe is chock full of veggies! The ingredient list is short and simple. I was able to get everything into the crock pot in about 20 minutes before going to work (this included sautéing the onions and garlic). My crock pot took quite a bit longer to cook this than the 6-7 hour time stated in the recipe, but as Robin points out in her tips, all Crock Pots are not created equal. Mine is an oldie, so it probably needs more time to get up to speed (or temperature in this case).<br />
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<b>Apple Walnut Cake (pg 244)</b><br />
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This cake was very pantry friendly and easy to make. The batter was very thick with nice warm spices. I cooked it in my 4 quart round crock pot. Sadly the crock pot cooked very unevenly. One side got a bit burnt and the other side was not cooked enough. This is a good way to test your crock pot for even cooking. That said, even with the uneven cooking the cake was not a total loss. It was still pretty tasty and fairly moist. I am guessing it would be really good in a properly working crock pot. Fred has requested I make this again when he can eat carbs. He loved the flavors. I thought it was so cool to be able to bake a cake without turning on the oven!<br />
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So now dear readers it is time to talk about how to score your very own copy! It's simple really. First, if you are not already a follower of the Veg-in-Training blog, please become one, because to win the book you must be a follower of the blog. Easy peasy right? Then make a comment on this post by midnight MST today, September 8th, 2012. Make the post slow cooker related if you can (optional). That's all you have to do to enter. The winner will be selected at random and announced here tomorrow. Please make sure to check back tomorrow to see if you have won! Good luck!<br />
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***Sorry to all of the international readers, this one is for US residents only.***<br />
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<span class="Apple-style-span" style="font-size: x-large;"><b>Congratulations to #27 Ilene Klang!!</b></span><br />
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Ilene, you are the winner of Robin Robertson's Fresh from the Vegan Slow Cooker. Please contact me at vegintraining at g mail dot com with your mailing address so the publisher can mail you your copy. Congratulations. You are going to love all of the wonderful recipes. Happy slow cooking!!Veg-In-Traininghttp://www.blogger.com/profile/13496128793872995495noreply@blogger.com28tag:blogger.com,1999:blog-6567775124790855138.post-20416645472899002682012-09-05T20:46:00.001-07:002012-09-11T21:14:52.845-07:00Hatch Melt on Marbled RyeLast night as I worked to bag and freeze my green gold (aka Hatch Chiles), my Food Saver took a dump. Tonight I got home to a brand new Food Saver (thank you Fred). Fred gallantly headed first to Costco then Bed Bath and Beyond to find a replacement. Not only did he score, but the very nice cashier gave him the 20% discount even though he forgot his coupon. Nice!! We also had a $50 gift card from some of our lovely friends. What could have been a kitchen tragedy actually turned out to be an "up with people" moment.<br />
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When I arrived home tonight, I knew I had a bit of a task ahead of me. It was time to bag up those delicious spicy chiles. Before digging in, I felt the urge for a sandwich. Not just any sandwich...no. I had scored some fabulous marbled rye yesterday. I love the stuff. This called for a melt. Not just your average every day melt. That would not do as I surveyed my giant pan of green chiles. This one would have to be a spicy melt. Here is how it went down...<br />
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First I thinly sliced some sweet onions. I tossed them into my iron skillet with a touch of oil and some Southwestern spices I had left over from who knows what. I then diced up a hatch chile and sauteed that along with the onions. Then some thin sliced seitan had to go in the pan and saute until just golden. The marble rye slices were sprayed with a bit of oil on one side. One slice went in oil side down. A couple of tablespoons of shredded Daiya went on to the bread. The seitan mixture was placed on top of that. Then I found just a smidge of some leftover sriracha vegannaise was dolloped on the stack. Next the last piece of bread. The melt was cooked until the bread was perfectly crunchy and golden brown. I don't have to tell you...well yes I do. The combination of the succulent filling, the ooey gooey Daiya, the spicy mayo and chiles perfectly complimented by the beautifully grilled bread was sheer joy! I love when bits of this and that turn into a great meal.<br />
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<br />Veg-In-Traininghttp://www.blogger.com/profile/13496128793872995495noreply@blogger.com0tag:blogger.com,1999:blog-6567775124790855138.post-3507063194940599332012-09-03T22:35:00.000-07:002012-09-03T22:35:27.501-07:00Hatch Chile Season is Upon UsEvery year it's the same thing. I get all tingly in the tummy and the tongue. My inner New Mexican comes to life and I anxiously await the coming of the Hatch Chiles like a child waiting for Santa. Well my friends, today was like Christmas morning. The Sprouts Markets in my neighborhood had the REAL Hatch Chiles from New Mexico for only $.69 per pound.<br />
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Fred heard a rumor that several of the local grocery stores were selling chiles grown in Mexico as "Hatch" chiles. Well anyone knows New Mexico Hatch chiles are grown from magical seeds in magical soil. The chiles we purchased were confirmed to be US, New Mexico grown. Score. Now for years I have been buying my chiles from a small market that roasted them for me, but sadly charging a rather outrageous price; a price I was more than willing to pay for my precious chiles. This year I bought them fresh. I had planned on roasting them on my grill when I remembered a random conversation I had with a co-worker/friend a while back. I remembered him saying he had a roaster. As luck would have it, he still had it and Fred picked it up from him this morning. What transpired was a fun night of roasting, enjoying a Mexican beer and some pool time. Oh yes, then there was the tacos!<br />
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Here they are waiting for me to throw them in the roaster.<br />
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Here is the roaster waiting for the chiles.</div>
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Perfecting my roasting technique. This needs to be an annual event/party!</div>
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Ready for packaging. We freeze 'em and use them all year long.</div>
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The first thing I decided to do with them? Tacos baby!!</div>
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<b>Seitan Hatch Chile Tacos</b></div>
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Makes 8 tacos</div>
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Taco filling</div>
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1 tablespoon olive oil</div>
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1 medium onion, diced small</div>
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2 large hot green chiles (preferably Hatch) roasted, peeled and diced (approx 1/3 cup)</div>
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8 oz seitan, diced small</div>
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1 tablespoon medium chile powder</div>
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1 teaspoon smoked paprika</div>
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1/2 teaspoon Mexican oregano</div>
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1/2 teaspoon chipotle powder</div>
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1/2 teaspoon salt</div>
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1/4 teaspoon granulated garlic</div>
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1/4 teaspoon granulated onion</div>
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1 teaspoon agave nectar</div>
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1/2 cup water</div>
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8 crispy corn taco shells, prepared per package directions</div>
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1 cup shredded lettuce</div>
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1 large tomato, diced</div>
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1 large avocato, diced</div>
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Taco sauce or salsa of choice (I use Tapatio hot sauce)</div>
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In a 10 inch non-stick or iron skillet, heat oil over medium heat. Add onions and green chiles and saute until onions are soft, about 5 minutes. Add diced seitan and saute until browned, about 3-5 minutes. Add all dried spices and agave nectar. Stir until well combined and saute until just fragrant, about 1 minutes. Add water. Simmer until liquid is gone, about 5-7 minutes. Turn heat off.</div>
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While taco filling is cooking, bake taco shells according to package directions. Add about 2-3 tablespoons taco mixture in each taco shell. Top with shredded lettuce, diced tomatoes, diced avocados. Sprinkle with hot sauce or salsa. You can also dollop some vegan sour cream on top if that's how you roll. </div>
<br />Veg-In-Traininghttp://www.blogger.com/profile/13496128793872995495noreply@blogger.com2tag:blogger.com,1999:blog-6567775124790855138.post-10993554587792572882012-09-02T09:15:00.000-07:002012-09-02T09:15:00.306-07:00Free Cooking Class at Whole Foods 9/15/12I'm super excited to announce a free cooking class and demonstration at Whole Foods Scottsdale.<div>
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This is my first time demonstrating at Whole Foods. They have a beautiful Wolf kitchen that is just waiting for me to whip up some vegan goodness. I'm ridiculously thrilled to have such a great opportunity.</div>
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The class will be held at 1pm on Saturday, September 15th. Space is limited to the first 50 people, so please reserve your spot soon. It's free, vegan and delicious, so I suspect it will fill up quickly. To reserve a spot, you can email Lisa at Whole foods sp.sct.marketing@wholefoods.com or you can sign up at the Sub Zero/Wolf Kitchen Counter at 7111 E. Mayo Blvd.</div>
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**There is one item missing from the menu. I will be making Sloppy Chipotle Joses as well.</div>
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Veg-In-Traininghttp://www.blogger.com/profile/13496128793872995495noreply@blogger.com2tag:blogger.com,1999:blog-6567775124790855138.post-75758562454169466382012-08-05T20:52:00.001-07:002012-08-05T20:57:56.112-07:00Book Review - Vegan Sandwiches Save the DayFirst of all I must admit, I am a big fan of Tamasin Noyes author of <a href="http://www.veganappetite.com/" target="_blank">Vegan Appetite</a> blog and American Vegan Kitchen and have had the pleasure of testing for her on more than one occasion. I was excited when I learned it was a collaboration with Celine Steen of <a href="http://havecakewilltravel.com/" target="_blank">Have Cake Will Travel</a> blog and co-author of 500 Vegan Recipes. I've enjoyed quite a few of her yummy recipes in the past. That said, I am also pretty straight forward in my opinions about cook books (even if I am partial to those writing them.).<br />
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I have been anticipating the release of <b>Vegan Sandwiches Save the Day </b>for quite some time. I got in on the very end of testing, so only tried a few of the recipes before the book came out. They were all very tasty and enticing, but I wondered if a sandwich book would really excite me as some other books have. When I opened the package I was first impressed with the photos on the cover. We eat with our eyes first. The photos on the cover and inside made my mouth water. Good sign.<br />
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Fred is still on his very restrictive diet, so I felt a tad bit guilty making sandwiches with all of their carby bread glory, but I had to do it in the name of research. There is such a great variety of flavors and styles of sandwiches to choose from, that the reader may have a hard time deciding where to start. I had no such problem, because there was one sandwich that I swear was created just for me: The Something Blackened This Way Comes (pg. 118). The name is a cute twist on the book by Ray Bradbury. I loved his books in high school, so I loved the name right off. I love anything blackened, so I knew this had to be the first one I made. </div>
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OK, seriously, I expected this to be very flavorful. I expected to like it. I did not expect it to be the mouthgasm it was! I had frozen some of Tami's seitan cutlets a few weeks ago, so I had them on hand. This made prep a snap. It just hit me! This combo is reminiscent of a chicken sandwich we had at a restaurant I worked at years ago...but vegan and soooooooooooo much better. I loved the heat of the blackening spice and the sriracha spiked mayo. The cool cucumber/green tomato relish was just perfect with the spice and the creamy mayo. Served on a crispy ciabatta roll, it was ridiculously good. It was hard to stop at just one. </div>
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While this is now my current fav, I also highly recommend the Two Tomato Tango (pg. 126) and the lunch box friendly Protein Happy Quinoa Wraps (pg. 74). </div>
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I love the into where Celine and Tamasin make sure to mention that the recipes are just a starting point. they encourage the readers to play and modify to their tastes. For the ambitious there are recipes for home made breads, but options to use pre-made. The one criticism I do have about this book is the type face the publisher chose. For those of us whose eyes are getting "more mature", the type face is just a bit light and can be challenging to read at a distance. It's going to be hard to make my next selection, but the Ban Mi has piqued my interest. If you love hand held meals and fun variations on Americana and beyond, I highly recommend picking up a copy of Vegan Sandwiches Save the Day!</div>
<br />Veg-In-Traininghttp://www.blogger.com/profile/13496128793872995495noreply@blogger.com9tag:blogger.com,1999:blog-6567775124790855138.post-47779408940324460402012-07-22T21:46:00.000-07:002012-07-22T21:46:02.090-07:00Crispy Zucchini Havarti Purses with a Rustic Roma Tomato SauceOnce upon a time, I worked at a little family owned joint in Illinois. The owner was this crazy, spastic guy from New York. His cooking skills weren't always the best, but every once in a while, he would come up with some really unique and successful ideas. One of the ideas he came up with was a unique way to make cheese sticks. He took rectangular chunks of mozzarella cheese, wrapped them in full sized wonton wrappers and threw those bad boys in the fryer. They were pretty amazing; creamy and gooey on the inside and super crispy on the outside. That was my inspiration for this creation. I opted to use mini wrappers, just to make myself feel less guilty, plus they are darn cute that way.<br />
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I've been hearing and seeing all sorts of yummy things about Daiya Havarti wedges. Happily I was able to find it at Whole Foods, Sprouts and Green New American Vegetarian. Admittedly, I'm not the biggest user of the faux cheeses, but have been pretty pleased in the past with Daiya's products in some of my dishes. I'm going to tell you right off, this might be my favorite flavor from <a href="http://www.daiyafoods.com/" target="_blank">Daiya Foods</a> yet. I love the super creamy texture. The jalapenos give just a hint of zing that makes your mouth go, hmmmm dats good. It really melts well too! It's a little bit salty, so keep that in mind when you create your own dishes. You won't need to add much salt to them.<br />
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Below is the very simple recipe for these tasty little morsels with a complete pictorial below the recipe.<br />
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<b>Crispy Zucchini Havarti Purses with a Rustic Roma Tomato Sauce</b><br />
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Makes 25 purses<br />
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25 mini wonton wrappers<br />
1 cup shredded zucchini, un-peeled<br />
1/2 wedge of Daiya Jalapeno Garlic Havarti<br />
water for sealing purses<br />
1 quart canola oil for frying<br />
1 recipe Rustic Roma Tomato Sauce (recipe below)<br />
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Heat oil in 10 inch iron skillet or stainless steel pan (do not us a non-stick pan) to 350 degrees. Make sure oil is up to the proper temperature before adding purses.<br />
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Dampen a kitchen towel to cover the wonton wrappers with while you are preparing. This will prevent them from drying out. Working quickly with 5 wrappers at a time. Lay the wrappers out on your work surface. Place 1 1/2 - 2 teaspoons shredded zucchini in the center of each wonton wrapper. Then place 1/2 teaspoon havarti on top.<br />
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Put a bit of water in a small bowl. Using your finger, slightly wet all sides of the wonton wrapper.<br />
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Take two opposite corners and press them together. </div>
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Take the two remaining corners and fold them into the center.</div>
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Gently pinch the straight edges together to complete forming the purses.</div>
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Here is what they should look like before they go for a swim in the oil.</div>
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Gently place the purses flat side down in the oil without crowding the pan. I recommend cooking only 5 at a time for that perfect golden color and crunchy texture. Fry for 2-3 minutes until the bottom sides are golden brown. Gently and carefully turn the purses over and cook for 2-3 more minutes until the other side is golden brown. Drain on paper towels. </div>
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These are molten hot when they come out of the oil, so wait at least 5 minutes before eating them or you will think I am evil! Serve with warm Rustic Roma Tomato Sauce (recipe below).</div>
While gardens in many parts of the country are producing beautiful and plentiful harvests, our gardens here in AZ struggle with the intense heat. Our garden has all but pooped out. We have a few leeks and tiny jalapenos and that is about it. However, some of my friends are having better luck. Once again, my friend Scott brought me some goodies from his garden. This time he brought more zucchini and some awesome Roma tomatoes. The Romas were ripening very quickly. They were a bit too soft to eat straight up or even in a salad, so I decided to make a simple yet tasty rustic tomato sauce.<br />
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Check out those pretty tomatoes.<br />
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<b>Rustic Roma Tomato Sauce</b></div>
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Makes 2 1/2 cups</div>
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2 teaspoons extra virgin olive oil</div>
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2 cloves garlic minced</div>
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1 small red onion, diced small (about 1/2 scant cup)</div>
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2 teaspoons dried oregano</div>
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1 teaspoon dried basil</div>
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1/2 teaspoon salt</div>
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1/4 teaspoon black pepper</div>
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1 tablespoon dry red wine</div>
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2 pounds organic Roma tomatoes cut lengthwise into 6 wedges</div>
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1/4 cup vegetable stock</div>
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In a medium saucepan over medium heat, saute garlic and onions until onions are just starting to soften, about 5 minutes. Add oregano, basil, salt and black pepper. Saute for about 1 minute until herbs get fragrant. Add red wine and saute until liquid is absorbed, about 2 minutes. Add tomatoes and vegetable stock. Reduce heat to low and simmer for one hour. Sauce can be served immediately, but it is even better reheated! </div>
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I couldn't help myself, I had to pay homage to Beady-eyed Bob, the crazy New Yorker. After we pigged out on the purses, I made a couple of mini cheeze sticks using just the Daiya. I rolled them egg roll style. Oh crazy rich awesomeness. I'm in love. Check out the melty awesomeness.<br />
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<br />Veg-In-Traininghttp://www.blogger.com/profile/13496128793872995495noreply@blogger.com2tag:blogger.com,1999:blog-6567775124790855138.post-46657493465167169102012-07-07T19:24:00.000-07:002012-07-07T19:27:28.560-07:00National Heat Wave = NO OVEN!I know that many parts of the country are experiencing a crazy heat wave this week. Arizonans are more used to it than others, but still. It might be a dry heat, but 113 is flipping HOT no matter how you slice it. This time of the year I don't like to add even one bit of heat to the house, but we do have to eat.<br />
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Fred and I are both trying to shed many unwanted pounds that have been hanging around for the past couple of years. His eating plan is pretty restrictive (that's an understatement) and not vegan friendly. I am doing my very best to support his efforts by shopping and making the veggie portion of his stuff. We've been eating lots of yummy tender asparagus, green beans, salads, etc. It is not super exciting stuff and certainly not blog material as it is a lot of the same stuff. This is why I have been again neglecting the poor blog.<br />
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Yesterday my good friend Scott mentioned that he had a crazy amount of zucchini he needed to find a home for. So today we met him for some coffee and great conversation. He not only brought some fantastic zucchini, he also brought some succulent roma tomatoes, yummy carrots, banana peppers and a leek. I have some plans for the zucchini, some of which will not fit into our diet plan. I'm going to (oh the horror) turn on the oven and bake some zucchini bread while Fred is out of the house.<br />
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Today I took advantage of Scott's tomatoes and carrots. I stopped at Whole Foods to pick up some organic kale. Man was I psyched to find big, beautiful bunches of green kale on sale for only $1.50. I had some Trader Joe's savory tofu in my fridge and some sweet onions from my garden. Armed with all kinds of yummy COLD ingredients, I went about whipping up a perfect summer lunch. This simple, quick, easy, filling and delicious salad is perfect for eating healthy on the fly and keeping the kitchen cool.<br />
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<b>Massaged Kale Salad with Baked Savory Tofu</b><br />
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Makes 2 Big Salads<br />
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1 large bunch green kale, about 8 cups, washed and torn into bite sized pieces<br />
1 tablespoon extra virgin olive oil<br />
1 tablespoon white wine vinegar (can sub your favorite vinegar)<br />
4 roma tomatoes, diced<br />
1 large or 2 small carrots, sliced thin<br />
1/2 small sweet white onion, thinly sliced<br />
1-7 oz. package Trader Joe's Organic Baked Tofu (Savory Flavor)...feel free to sub any pre-cooked flavored tofu, diced<br />
1/4 teaspoon garlic salt<br />
fresh ground black pepper to taste<br />
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Place kale into a large non-reactive bowl. Toss with olive oil and vinegar. Gently massage mixture until the kale get slightly softened. Toss in tomatoes, sliced carrots, white onion and tofu. Sprinkle with garlic salt. Pepper to taste. Toss and serve immediately.Veg-In-Traininghttp://www.blogger.com/profile/13496128793872995495noreply@blogger.com5tag:blogger.com,1999:blog-6567775124790855138.post-801854590567903412012-06-20T19:55:00.001-07:002012-06-20T19:55:03.736-07:00Beluga Lentil BruschettaToday is the official first day of summer. In the Phoenix area we start summer much earlier. It has been super hot here for weeks now. This time of the year the oven is avoided at all costs. I love cold foods from June to September, I swear. <div>
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The other day, Fred mentioned that the pantry overfloweth. He thought I should think about using some of the dried treasures on the shelves. Quite some time ago I bought some Beluga lentils for a recipe. I only used half the bag, so there they were. Cute tiny little protein packed lentils. They are sometimes called vegan caviar. They cook up very quickly and are very mildly flavored. They stay pretty firm, which makes them perfect for cold dishes.</div>
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The garden is starting to struggle in the 110+ degree weather. Luckily we had one last gasp of yellow pear tomatoes and a giant zucchini, which I happily diced up for this yummy take on bruschetta. </div>
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<b>Beluga Lentil Bruschetta</b></div>
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Makes 12-20 pieces depending on the size of bread.</div>
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1/2 cup Beluga lentils, rinsed</div>
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1 1/4 cup water</div>
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1/3 cup yellow tomatoes, diced</div>
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1/2 cup grilled zucchini, diced small</div>
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1/2 cup roasted peppers, diced small</div>
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1 tablespoon fresh oregano, minced</div>
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1 tablespoon fresh basil, minced</div>
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1 teaspoon capers, roughly chopped</div>
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2 tablespoon sweet onions, minced</div>
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1/4 teaspoon black pepper</div>
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1/4 teaspoon salt</div>
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1 tablespoon lemon juice</div>
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2 tablespoons roughly chopped fresh parsley</div>
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Note: all herbs are measured after mincing/chopping.</div>
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In a non reactive bowl, mix all ingredients. Let marinate for at least 4 hours, preferably overnight. </div>
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French baguette approx 1/2 inch slices. </div>
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Olive oil to brush bread slices.</div>
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Lightly brush both sides of each slice of bread. Place in one layer on a cookie sheet. Either bake in a 350 oven or on the grill for about 4 minutes per side until bread is nicely browned.</div>
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Using a spoon top each slice of bread with lentil mixture. Serve immediately.</div>
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The lentil mixture also makes a great salad all on its own if you are trying to cut out the carbs. It's gluten free too!!!</div>Veg-In-Traininghttp://www.blogger.com/profile/13496128793872995495noreply@blogger.com4tag:blogger.com,1999:blog-6567775124790855138.post-34922060551251246512012-05-28T11:32:00.003-07:002012-05-28T11:33:10.318-07:00Freddie SkettieOne of Fred's favorite things to brew up in the kitchen is spaghetti sauce. He never makes it the same twice and rarely if ever writes down the recipe. This time was no exception.<br />
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I do know that he put in tomato sauce, tomato paste, garlic, onions, fresh tomatoes from our friend Robert's garden, a huge amount of fresh herbs from our herb garden. In a spicy twist he added some vegan chorizo.<br />
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While I have absolutely no idea what proportions went into it, I do know that is was full of rich tomato flavor. The sauce was so hearty from the chorizo, I was filled up with just a small serving. Just look at all that goodness!!!<br />
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I encourage all of you to play around in your own kitchens. Part of the thing I find most joyful about cooking is just throwing in a little of this and a little of that and coming up with something new and delicious. I'm glad Fred agrees on occasion!Veg-In-Traininghttp://www.blogger.com/profile/13496128793872995495noreply@blogger.com2tag:blogger.com,1999:blog-6567775124790855138.post-30945394340026519352012-05-23T15:48:00.001-07:002012-05-23T15:50:57.838-07:00Kale Three Ways<div class="separator" style="clear: both; text-align: center;">
What do you do with an over abundance of kale?</div>
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I just can't do it yet. I just can't leave my old blogging home. Part of it is nostalgia and my gratitute for you guys! The other part is that I really don't have a good command of the new website and quite frankly it looks boring. So I will stay here a little longer. I hope you stay with me! </div>
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Kale is the new beef right? Well I thought I'd totally kale out. This is my kind of Trio! I had three different types of kale, so I thought I'd try three different cooking methods.</div>
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Salad</div>
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Lacinto Kale (recipe still in the works). This salad shows great promise, but I wasn't totally happy with the dressing flavor combo, so I will keep working on this and post it another time.</div>
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Saute</div>
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1/2 onion, thinly sliced</div>
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3 teaspoons olive oil separated</div>
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1 1/2 teaspoons brown sugar</div>
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1 bunch Red Russian Kale, de-stemmed and ripped into bite sized pieces</div>
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2 teaspoon Braggs or low sodium soy or tamari</div>
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1 tablespoon fresh lemon juice</div>
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salt and pepper to taste<br />
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In an 8 or 10 inch non stick pan or iron skillet over medium low heat add 1 1/2 teaspoons olive oil. Add onions and sprinkle with brown sugar. Cook for about 20 minutes until onions are beautifully caramelized. Set aside in a small bowl. In the same skillet add remaining oil and kale. Saute kale for 5-7 minutes tossing frequently until the volume decreases by about 1/2. Add Braggs or low sodium soy and lemon juice. Add caramalized onions back to the pan. Saute for about 5 more minutes, until kale is soft but not mushy. Salt and pepper to taste.</div>
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Chips<br />
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1 large bunch curly green kale<br />
1 tablespoon plus 1 teaspoon nutritional yeast<br />
2 teaspoons Penzey's Northwoods seasoning or use your favorite low salt seasoning<br />
1 scant tablespoon olive oil<br />
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Heat oven to 350. <br />
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Wash kale. De-stem and dry leaves. Rip into good sized pieces as they will shrink down quite a bit when baking. In a very large bowl place kale. Drizzle with olive oil and stir until well coated. Toss in nutritional yeast and Penzey's Northwoods Seasoning. Toss well making sure to get seasoning on all of the leaves.<br />
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On two cookie sheets, spread the seasoned kale leaves in a single layer. This is important or they will not crisp. Bake for 10 minutes. Turn leaves over and cook for 10 more minutes. It is a good idea to check the kale at about 7 minutes. They can crisp and burn quickly. The baking time can vary depending on the moisture content of the leaves. <br />
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Pull out of the oven. Let cool for 10 minutes or longer if you wish. Eat immediately. They will keep in an airtight container for about a day...if they last that long!Veg-In-Traininghttp://www.blogger.com/profile/13496128793872995495noreply@blogger.com4tag:blogger.com,1999:blog-6567775124790855138.post-13205439038218557982012-05-11T15:40:00.000-07:002012-05-11T15:40:07.773-07:00We're Moving...the BlogIt seems I never have time to sit down at the computer these days. I sorely miss the hours to peruse the internets and other vegan food blogs. I am working on slowly converting this blog over to my new digs at <a href="http://www.unconventionalevents.com/">http://www.unconventionalevents.com/</a>. I still need time to figure out the cpanel and other goodies. I am hoping I can figure out how to migrate my posts from here to that site. <br />
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UnConventional Events LLC is a little venture my friend and I are starting. We have a few dreams of what it will end up being down the road. For now, we are offering a limited number of cooking demonstrations and classes (vegan of course). We will also do the occasional catering gig when time permits. It is our hope to bring some yummy fare to our farmers' markets this fall. We both work full time, so we are starting slow and letting it morph into it's own fabulous being. <br />
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The website itself is still under construction, but the blog is up and running. I hope you will bookmark the new blog site and keep following. <a href="http://unconventionalevents.com/blogweb/index.php?/archives/22-Around-the-World-Appetizers.html" target="_blank">CLICK HERE</a> to see the first post with pics on the new blog!! See you there!<br />
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A long time ago, I checked out Donna Klein's The Mediterranean Vegan Kitchen from my local library. I don't remember what I made out of it at that time. But I do know that I spilled stuff on the book and ended up having to buy the library a new copy. So my copy had the library labels including the Dewey decimal code on it.<br />
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I have to say that this book collects a lot of dust. This is not a reflection of the quality of the recipes, because what I have made has been pretty good. I have been reflecting a lot on why some books get more use than others. What makes me pick up a cook book? What makes me want to make something out of it? What inspires me? These musings have become a more serious matter to me these days. I am getting close to having the number of recipes I feel good about for my own book. Now I need to figure out what will make readers want to really use my book when it is published.<br />
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Historically I have not been a reader of cook book introductions. I usually dig right in to the table of contents, recipes and of course the gorgeous pictures. Pictures really make a cook book jump out at me. I think this may be the reason this book gets neglected. For all of its rustic and solid recipes, it is just plain boring to look at. There is not one picture inside the cover. What is inside the cover is some very simple and healthy Mediterranean fare.<br />
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I made two dishes for our dinner the other night:<br />
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Gratin of Macaroni, Tomatoes, Basil and Olives (pg. 111) and Cauliflower with Capers in Herbed Vinaigrette (pg. 144). Fred is a big lover of pasta/tomato dishes of many types. That's why I chose the first dish. My good friend and fellow gardener, Robert, gave me this big beautiful head of cauliflower. See the pretty hint of purple in the florets?<br />
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</div><div class="separator" style="clear: both; text-align: left;">For the gratin I used quinoa pasta, not so much for the gluten free aspect, but more because it is what was in my pantry. The bread crumbs took care of the gluten. Actually if you use GF breadcrumbs this could be a very nice addition to the GF kitchen. This dish is a case of the whole is better than the parts. It has very simple ingredients that come together in a very homey satisfying dish. The saltiness of the kalamata olives works nicely with the creaminess of the elbow macaroni and the beans. Tomato anything makes us happy usually, and they were a great addition to this dish. The basil pull it all together with it's fresh summery flavor. The breadcrumb gratin never really seemed to get that firm golden brown I love in a gratin. But perhaps I didn't let it cook long enough. The recipe made a lot. We will probably get 3 meals out of it for the two of us. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXY4C1iKSigU95jsrXm6IZUXeIKPUvzIkacCTfkAsgAa1LO5_jua5T6fnmdspBFOQ0wvNzo1XRDl7LTiQZPQmrm6YPk8YlThdWNPZsuX71ntG0GYxR9oNXtOYW74gaIsBryZcFfdfhwLU/s1600/DSC02616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXY4C1iKSigU95jsrXm6IZUXeIKPUvzIkacCTfkAsgAa1LO5_jua5T6fnmdspBFOQ0wvNzo1XRDl7LTiQZPQmrm6YPk8YlThdWNPZsuX71ntG0GYxR9oNXtOYW74gaIsBryZcFfdfhwLU/s400/DSC02616.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUEdGVd3ggnY4jU2Vcl_VadbuWjbrwip1xm6EX32ALTBulgx7qR_lynbBDU7O-qWtu1g_jX3kLLu4e3mvanpplvARc7fXHq9A3pol959dZsFXaiNOupwT-sA5HUgI-mZUHyBb-HlTu6oc/s1600/DSC02617.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUEdGVd3ggnY4jU2Vcl_VadbuWjbrwip1xm6EX32ALTBulgx7qR_lynbBDU7O-qWtu1g_jX3kLLu4e3mvanpplvARc7fXHq9A3pol959dZsFXaiNOupwT-sA5HUgI-mZUHyBb-HlTu6oc/s400/DSC02617.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We served it with the Cauliflower with Capers in Herbed Vinaigrette. I puffy heart this dish. It is loaded with fresh basil, parsley, chives and capers. The white wine vinegar pulls it all together. I let it sit for about an hour. Oh man was the flavor incredible. It was quite delish the next day as a cold dish as well. If you want a refreshing way to use up some cauliflower, I highly recommend this recipe.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2I8_zLfq-xRgqGzREegdeQ51oW70yAJ2r-f3JlmQOjClEvwd_ZEhCxnycFql0pwyRLeGUgym0fhBK79cwCLYnevlIdOD-fT5WfBO5aB4KPrGHEiB4BxgF4epdMPTw98HE1Wr7fGWZXjY/s1600/DSC02620.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2I8_zLfq-xRgqGzREegdeQ51oW70yAJ2r-f3JlmQOjClEvwd_ZEhCxnycFql0pwyRLeGUgym0fhBK79cwCLYnevlIdOD-fT5WfBO5aB4KPrGHEiB4BxgF4epdMPTw98HE1Wr7fGWZXjY/s400/DSC02620.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">My adorable el Fredo getting his Vine on.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06x9yW928NccjzmQhTY8McUPZB5dFUG4_Gat1d7yvf-RiXOFPStCuNoOCPhNbsJC8lWFiLkNOVzsiyjSwn8QYIcKKgJ2i3Ki5if8-e2-BAYA-71zzslTvfseuLMfBlkoASsrpd6PnV1E/s1600/DSC02618.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06x9yW928NccjzmQhTY8McUPZB5dFUG4_Gat1d7yvf-RiXOFPStCuNoOCPhNbsJC8lWFiLkNOVzsiyjSwn8QYIcKKgJ2i3Ki5if8-e2-BAYA-71zzslTvfseuLMfBlkoASsrpd6PnV1E/s400/DSC02618.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We chose the Duckpond Chardonnay for our Vine tonight. Duckpond is one of Fred's favorite vegan wine makers. This particular selection has a lot of tropical fruit notes; pineapple, mango etc. It would be a nice selection for a caribbean or latin dish that has a bit of heat to it. Sadly, it was a mismatch for this meal. The mellow and more delicate spices in the food made the wine taste almost sweet and not in a good way. I think a Pinot Grigio, Pinot Gris or a nice dry Sauvinon Blanc would have been a better match in this case. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDt2n2eAnPqhc4ld8-S1YdCVieFyFe3IbfVvHnuBKDjtjzFh-E3yLlV36iklB8Q9M4b65x1J3byHIbyJUYLNwFqUICfMcIXrxvECtbVmMalEkJE5VVFeyEX6wpcTzeuHnBNmGTvcnSvqE/s1600/DSC02619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDt2n2eAnPqhc4ld8-S1YdCVieFyFe3IbfVvHnuBKDjtjzFh-E3yLlV36iklB8Q9M4b65x1J3byHIbyJUYLNwFqUICfMcIXrxvECtbVmMalEkJE5VVFeyEX6wpcTzeuHnBNmGTvcnSvqE/s400/DSC02619.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Veg-In-Traininghttp://www.blogger.com/profile/13496128793872995495noreply@blogger.com4tag:blogger.com,1999:blog-6567775124790855138.post-3470416167245731862012-03-30T21:25:00.000-07:002012-03-30T21:25:00.956-07:00Scott's BroccoliWhat could be better than strolling through the farmers' market and picking out some beautifully local gown veggies? I'll tell you! Getting vegetables out of your (or your friend's) garden. While our garden is still trying to grow up and mature, some of my friends' gardens are producing crazy amounts of gorgeous vegetables.<br />
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My good friend and co-worker Scott and I chat often about our gardens. I love our garden chats and the advice he shares with me. His thumb is very green. He has been picking bunches and bunches of broccoli every day. He and his family can't eat it fast enough. He was sweet enough to share his mother load with me the other day. He brought in a super gigantic bag of tender, dark green, fresh broccoli. There was so much in fact, that both my office mate and I were each able to take home a healthy amount. Look at how pretty it is!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjECM69MAsUGWKt7GJTcU5VBiN6_v5Z9aQLaCPK04SUobMM9mKMez3F_QO85m8uDhO9boTWTL0ADT6MFN4bt5pnukJ6gpCgUAKn4snaBDMbZAdeSm5hPWFfIAUx6zKjybWIayJ4WFsvvlg/s1600/DSC02599.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjECM69MAsUGWKt7GJTcU5VBiN6_v5Z9aQLaCPK04SUobMM9mKMez3F_QO85m8uDhO9boTWTL0ADT6MFN4bt5pnukJ6gpCgUAKn4snaBDMbZAdeSm5hPWFfIAUx6zKjybWIayJ4WFsvvlg/s320/DSC02599.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I took a taste of it just raw and man was it tasty. I wanted to prepare it pretty simply so that the natural flavor of the broccoli would shine through. I also wanted to do some roasting. It's going to be hot here before we know it, and the oven will be the last tool I will want to use over the summer. Roasting also brings out the beautiful natural sugars in the vegetables; giving them a richer flavor than steaming or even sauteing. With these goals in mind, here is what developed:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Scott's Roasted Broccoli with Sun-dried Tomatoes and Garlic</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;">Makes 4 servings (maybe 2 if you love broccoli as much as I do)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 lb fresh broccoli</div><div class="separator" style="clear: both; text-align: left;">6 large sun dried tomatoes (in oil) thinly sliced</div><div class="separator" style="clear: both; text-align: left;">4 cloves garlic, minced</div><div class="separator" style="clear: both; text-align: left;">t tablespoon olive oil</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon black pepper</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 400 degrees</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Line rimmed baking sheet with parchment paper.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Wash broccoli. Some varieties of broccoli have very thin stems. This is the kind I had for tonight. This makes it very easy to prep. You just break it up into little trees, no stem trimming necessary. If the broccoli you have is the type with thick stems, slice off stem about 2-3 inches down from where the florets start separating from the stalk. Cut off individual florets and part of the remaining stem.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Place broccoli in a very large bowl. Add remaining ingredients and toss to coat completely. Spread in a single layer on the lined baking sheet. Roast for 12-15 minutes until broccoli is cooked but still a bit crunchy. Enjoy!!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGw5klFI56HD8CXF1g_A6ZTnCx4BHYjUVWxfhyGGYS6AiFFvr-67yNmFHRR0lx7v-9IFMJpJwVjYmbnSStdTAM3z0rqYr8fK21fpCDNFRgf-yWyYTl0s18OtVJv_nx1W0ofxTLaOdwyK4/s1600/DSC02601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGw5klFI56HD8CXF1g_A6ZTnCx4BHYjUVWxfhyGGYS6AiFFvr-67yNmFHRR0lx7v-9IFMJpJwVjYmbnSStdTAM3z0rqYr8fK21fpCDNFRgf-yWyYTl0s18OtVJv_nx1W0ofxTLaOdwyK4/s320/DSC02601.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Don't have friends with awesome gardens? This time of the year here in AZ, you should have no problem finding some great fresh broccoli at the farmers' markets. <a href="http://www.arizonafarmersmarkets.com/">Click here</a> for a nice list of local farmers' markets.Veg-In-Traininghttp://www.blogger.com/profile/13496128793872995495noreply@blogger.com1tag:blogger.com,1999:blog-6567775124790855138.post-23334057416118718572012-03-26T21:19:00.000-07:002012-03-26T21:19:23.302-07:00Lavosh PizzaLast week I was shopping at Trader Joe's and came across some whole wheat lavosh. My original plan for the lavosh was to make a wrap with some type of white bean dip and lots of fresh veggies. I'm not sure why that hasn't happened yet. Maybe later this week for lunches. What <u><i>did</i></u> happen was lavosh pizza! The lavosh was a great crust. It was very thin and light. The edges got super crispy with the center being more tender.<br />
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Probably the biggest reason I went with pizza is that I had small amounts of a few ingredients left over from other recipes. Pizza is such a great way to use up small amounts of goodies that might otherwise get left behind. I had opened a jar of roasted red peppers for some soup I made this weekend. I had just a small amount of kalamata olives left over. Then I found a partial onion hanging out. Then there was some basic about to brown on me. I had a few creminis hiding out, but sadly my fridge did a Mr. Freeze on them. This recipe is very flexible, you can use your favorite toppings. Make sure not to over crowd the pizza so the crust can get nice and crispy.<br />
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If you haven't made it yet, Isa Chandra Moskowitz's <a href="http://www.tastebook.com/recipes/1890762-Basil-Tofu-Ricotta">Tofu Ricotta recipe</a> is a fantastic substitute for the dairy version. This is often my go-to recipe for first time vegan diners. I served stuffed shells to my very meat eating extended family. They had no clue it was vegan. It's just incredible. As an added bonus, it is super easy to make. You can make the ricotta and the sauce ahead of time to make this a quick week night dinner. I always have a hard time finding a pizza sauce that I really like, but I think I may have created a winner tonight. I'll let you be the judge. It's very easy to make and has lots of yummy herby flavor. If you do try it, I'd love to hear what you think...leave me a comment.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm8.staticflickr.com/7235/6873659466_ab4d9ffec9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm8.staticflickr.com/7235/6873659466_ab4d9ffec9.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Lavosh Pizza</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;">Makes two pizzas</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 Lavosh</div><div class="separator" style="clear: both; text-align: left;">1 recipe pizza sauce (recpe below)</div><div class="separator" style="clear: both; text-align: left;">1/2 recipe <a href="http://www.food.com/recipe/basil-tofu-ricotta-non-dairy-269020">Tofu Ricotta</a></div><div class="separator" style="clear: both; text-align: left;">1/4 red onion, very thinly sliced</div><div class="separator" style="clear: both; text-align: left;">1/2 cup sliced kalamata olives</div><div class="separator" style="clear: both; text-align: left;">2 roasted red peppers, sliced into thin strips</div><div class="separator" style="clear: both; text-align: left;">12 slow roasted halved cherry tomatoes</div><div class="separator" style="clear: both; text-align: left;">15-20 medium sized fresh basil leaves</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 425.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Place each lavosh on a cookie sheet (no need to oil). Spread with a thin layer of pizza sauce over the lavosh, leaving about 1 inch of the edge naked. Drop ricotta by the generous tablespoon about 1-2 inches apart. Using the back of the spoon, flatten ricotta. This will help it cook more evenly. Spread toppings evenly over the top. Bake for 10 minutes until lavosh is crisp on the edges and ricotta is hot. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Slice and serve immediately. Serve with extra sauce on the side. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Pizza Sauce</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;">Makes approx 1 1/2 cups</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 teaspoons olive oil</div><div class="separator" style="clear: both; text-align: left;">3 cloves garlic, minced</div><div class="separator" style="clear: both; text-align: left;">2 teaspoons fresh oregano, chopped</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon fresh thyme, chopped</div><div class="separator" style="clear: both; text-align: left;">pinch fresh rosemary</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon fennel seeds, crushed</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon black pepper</div><div class="separator" style="clear: both; text-align: left;">15 oz can organic tomato sauce</div>Veg-In-Traininghttp://www.blogger.com/profile/13496128793872995495noreply@blogger.com0tag:blogger.com,1999:blog-6567775124790855138.post-81751123741549304152012-03-25T14:51:00.000-07:002012-03-25T14:51:25.591-07:00White Bean and Orzo Soup with Fresh Italian HerbsThis past year, two of my very close girlfriends have been undergoing breast cancer treatment. As a survivor myself, I know how hard it is to ask for help. It is also difficult to keep up with all of the doctors' appointments, keep your energy up and take care of everyday life. It's hard to know what to do to help. One thing I know I can always do is make some healthy eats for them.<br />
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My friend who was just diagnosed has always been crazy about my soups, so much so, that she suggested I start my own line of healing soups. I thought that was pretty darn cute of her. But she is one to always find new business propositions. The challenge I have when creating recipes for her is that she is allergic to garlic. I adore garlic and rarely make anything savory without it. It is such a great flavoring agent and nothing is quite the same.<br />
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To offset the lack of garlic, I decided to ramp up the flavor with robust fresh herbs. This soup is loaded with nutrient dense vegetables. Great white Northern beans provide protein and additional fiber. The fresh tomatoes and roasted red peppers boost the vitamin content and add lovely color and flavor to the soup. Caramelized onions lend a hint of sweetness. This is a meal in a bowl. Serve with a nice crusty Italian bread and a simple green salad if you are very hungry.<br />
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Today at the farmers' market had some absolutely beautiful tomatoes (I love this time of year in AZ).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm8.staticflickr.com/7097/7015317553_d718e61f4c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://farm8.staticflickr.com/7097/7015317553_d718e61f4c.jpg" width="300" /></a></div><br />
We have some wonderful red Russian kale coming out of the garden, so that became part of the mix.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm7.staticflickr.com/6032/6869199210_2acf83dde2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm7.staticflickr.com/6032/6869199210_2acf83dde2.jpg" width="400" /></a></div><br />
I also grabbed some fresh thyme and oregano from our herb garden. I bought some fresh basil for another recipes that didn't happen this week, so I really had some great stuff to start with!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm7.staticflickr.com/6047/6869201872_82dba93f36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm7.staticflickr.com/6047/6869201872_82dba93f36.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">White Bean and Orzo Soup with Fresh Italian Herbs</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon olive oil</div><div class="separator" style="clear: both; text-align: left;">1 large onion, halved and thinly sliced, approx. 3 cups</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon brown sugar</div><div class="separator" style="clear: both; text-align: left;">3/4 teaspoon salt, divided</div><div class="separator" style="clear: both; text-align: left;">2 large tomatoes, 1/2 inch dice</div><div class="separator" style="clear: both; text-align: left;">3 roasted red peppers (I used jarred this time), 1/2 inch dice</div><div class="separator" style="clear: both; text-align: left;">1/3 cup tightly packed fresh Italian parsley, chopped fine</div><div class="separator" style="clear: both; text-align: left;">1/4 cup tightly packed fresh oregano leaves, chopped fine</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon chopped fresh thyme leaves</div><div class="separator" style="clear: both; text-align: left;">1/2 fresh cracked pepper</div><div class="separator" style="clear: both; text-align: left;">6 cups vegetable stock</div><div class="separator" style="clear: both; text-align: left;">1 - 14.5 oz can Great Northern beans, liquid included</div><div class="separator" style="clear: both; text-align: left;">1/2 cup dry orzo</div><div class="separator" style="clear: both; text-align: left;">1 bunch kale chopped into small pieces</div><div class="separator" style="clear: both; text-align: left;">2 oz fresh basil leaves, <a href="http://en.wikipedia.org/wiki/Chiffonade">chiffonade</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a 6 quart heavy bottomed saucepan or stockpot over medium low heat, add olive oil, onions, brown sugar and 1/4 teaspoon salt. Saute onions until they are just turning golden and slightly caramelized, stirring occasionally. This may take a little bit of time, but it is worth the wait to coax out the sweetness of the onions. This will give you time to chop your fresh herbs. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Add diced tomatoes, roasted red peppers, oregano, thyme, black pepper and remaining 1/2 teaspoon salt. Raise heat to medium. Simmer until tomatoes just soften and liquid is almost gone, about 5-7 minutes.<br />
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Add vegetable stock and let simmer for 15 minutes. Add white beans, orzo and kale. Simmer for 15 more minutes until orzo and kale are both tender. Remove from heat and add basil. Let sit for 10 minutes. This will allow the basil to release it's flavor. Garnish with fresh basil leaves if desired.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm8.staticflickr.com/7210/7015316603_c46b1b9873.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm8.staticflickr.com/7210/7015316603_c46b1b9873.jpg" width="400" /></a></div>Veg-In-Traininghttp://www.blogger.com/profile/13496128793872995495noreply@blogger.com0tag:blogger.com,1999:blog-6567775124790855138.post-70054677465829884142012-03-25T01:46:00.001-07:002012-03-25T01:53:52.178-07:00Seitan au PoivreOnce upon a time, I was a culinary school student. My chefs were classically trained in the European, Escoffier ways of gastronomy. The methods we learned were steeped in centuries of tradition. They were hardly vegan or heart friendly; using plenty of high fat animal products. I must admit back in those days, I loved trying all the new and exciting techniques and favors I was being introduced to.<br />
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One of my ultimate favorite meat based dishes from back then was Steak au Poivre. This was a decadent dish made with beef tenderloin coated in black peppercorns. The filet was then seared, flamed with brandy, smothered with a rich demiglace and garnished with fresh chopped parsley. We cooked it table side at the school's student run restaurant. It was one of our most popular dishes. It was quite a show! One time, my partner and I were doing several orders at once. I loved the big flame, so I used a pretty healthy dose of brandy and promptly singed my bangs. Not an appetizing smell, that burnt hair. But it was pretty entertaining.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSa1kkj00w_G0NSmx5O8wLNS_w2v0E1GQCfXTsH7vi1nb9vhfHUdVXXRcYzvtbbRVgs-nLR5HsxB1Z_nQVzvClQIR_2cv2823moLmLvdcsyr2qzkM2uA1YuOPTd0nZGJF1ixasHiixlKo/s1600/DSC02588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSa1kkj00w_G0NSmx5O8wLNS_w2v0E1GQCfXTsH7vi1nb9vhfHUdVXXRcYzvtbbRVgs-nLR5HsxB1Z_nQVzvClQIR_2cv2823moLmLvdcsyr2qzkM2uA1YuOPTd0nZGJF1ixasHiixlKo/s400/DSC02588.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In this more compassionate version, you can still get the big show. I am going to suggest you leave out the flaming hair. The tenderloin is replaced by seitan steak. Panko crumbs are added to the peppercorns to add a hint of a crunchy texture. The peppercorns give a wonderful peppery bite and texture to the steaks. The rich velvety sauce makes you feel like you are in a five star restaurant. Steak au Poivre is traditionally served with potatoes. Tonight toasted Israeli cous cous with walnuts worked as a fun stand in. I had some chard in the fridge that I paid far too much for at Whole Foods. This was simply sauteed in olive oil with caramelized red onion, a touch of lemon juice, salt and pepper.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I have to admit, I did this from memory and I missed a couple of components that I realized after the fact, but it was still very tasty! In the classic version there is often an addition of mustard, and you certainly can add it if you please. In all honesty, it is excellent without it. I made extra sauce/gravy for potatoes later on.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Seitan au Poivre</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;">4 servings sauce, 2 servings seitan steaks</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For the Sauce </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons vegan butter</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon olive oil</div><div class="separator" style="clear: both; text-align: left;">2 cloves garlic, minced</div><div class="separator" style="clear: both; text-align: left;">3 tablespoons shallots, minced</div><div class="separator" style="clear: both; text-align: left;">4 oz cremini mushrooms</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon thyme</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon oregano</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;">3 tablespoons all purpose flour</div><div class="separator" style="clear: both; text-align: left;">2 cups strong vegetable broth</div><div class="separator" style="clear: both; text-align: left;">1 1/2 teaspoon kitchen bouquet (browning sauce)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a 1 qt saucepan over medium heat, melt vegan butter. When butter is melted add olive oil, garlic and shallots. Saute until shallots are translucent. Add mushrooms and saute until they just soft and release their liquid, about 3-5 minutes. Stir in flour to coat. Cook for about 2-3 minutes further. Whisk in vegetable broth and kitchen bouquet until smooth. Simmer until sauce thickens, about 7-10 minutes. Remove from heat and set aside.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For Steaks</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4 - 3 oz. seitan steaks (I used the Beefy Seitan recipe from American vegan kitchen)</div><div class="separator" style="clear: both; text-align: left;">1/2 cup unsweetened soy milk</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon corn starch</div><div class="separator" style="clear: both; text-align: left;">3 tablespoons panko breadcrumbs</div><div class="separator" style="clear: both; text-align: left;">3 tablespoons very coarsely ground peppercorns</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons olive oil</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons brandy</div><div class="separator" style="clear: both; text-align: left;">chopped parsley for garnish</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Set up breading station. Combine soy milk and corn starch in a shallow bowl. In a separate bowl mix the panko crumbs and peppercorns. Dip steaks, one at a time in soy milk mixture, making sure they are completely coated. Dredge in the panko mixture making sure the steaks are coated. Transfer to plate in a single layer.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Heat olive oil over medium high heat in 10 inch iron skillet or other heavy bottomed skillet (do not use non-stick coated pan here). The oil should be hot, but not smoking before adding the steaks. Add the steaks making sure they are not touching. Sear for about 3 minutes on each side. When the steaks are seared (browned and slightly crunchy), quickly add the brandy. Carefully flame the brandy using a stick lighter. When the flame goes out, add about 1 cup of the sauce. It will bubble a little bit from the hot pan. Using a spatula, transfer to serving plate. Spoon sauce remaining in the pan over the steaks (and potatoes if serving). Garnish with fresh parsley.</div>Veg-In-Traininghttp://www.blogger.com/profile/13496128793872995495noreply@blogger.com0tag:blogger.com,1999:blog-6567775124790855138.post-13276752338370534752012-03-20T21:24:00.001-07:002012-03-20T21:25:35.567-07:00Horizons Cookbook - Trio of TastinessAs I continue working through some of my cookbook selection, I thought I would break out a relatively new addition to my collection. Horizons New Vegan Cuisine came highly recommended by my foodie soul sisters; Tami from Vegan Appetite and Liz from Cooking the Vegan Books. They were right on with this one.<br />
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</div><div>This book is lovely. The authors, Rich Landau and Kate Jacoby, take you on a trip to many exotic places. They have traveled extensively and share their journeys of food with their readers. It kind of makes me feel like I don't get around much. There are beautiful color pictures throughout the book. The layout is interesting. The ingredients are in a green side bar with the instructions on the inside "seam" of the book. It is pleasantly easy to read, which is a plus in the kitchen.</div><div><br />
</div><div>This book is full of interesting looking recipes. I had a hard time selecting what to make. I chose three dishes that didn't look too time intensive for a weeknight. First up was the Spinach Salad with Cilantro Dressing (pg. 64). This one came together in a snap. The dressing was made in the blender with simple ingredients that blended so well together. The creaminess of the mayo-mustard combo was delightfully brightened up by lime and cilantro. I served ours with the optional sliced jalapenos. Major yum, without major work.</div><div><br />
</div><div>I have had nagging voice in my head telling me I need black bean soup. I just happened to run across the Brazilian Black Bean Soup (pg. 35) and the voices sang. This recipe looked relatively simple, so I thought, "Why not?" The Latin Spice blend (pg. 27) is a flavor powerhouse. They give you the option to add whatever chile powder you like. I chose a combo of chipotle and ancho. The recipe for the spice mix didn't specify what type of paprika to use, so I opted for spicy smoked paprika. You can pick your pepper as well. I had jalapenos in the fridge, so they were the pepper of choice tonight. I thought it would be delightful in a Latin spice combo. It was a good call. The soup had a beautiful silky texture. It had a bit of heat to it, but not too much. I might try it with habanero another time to fire things up for my heat lovin' honey.<br />
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</div><div><div style="text-align: center;"><b>Horizon's Dinner</b></div><div style="text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5cZqDRjbo8EpYjjKZpfA4Gr122NNhskSd3aX5El0OqU9wBgS2Gbkc5kwVRlErHQJpCdZLMPC86pHVqiNYzJBHtjI8-t5mIbDi0Jp_6KwEW7Anp9DrhYvAzuCfAE63jhW0jVQR75DfQF8/s1600/DSC02586.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5cZqDRjbo8EpYjjKZpfA4Gr122NNhskSd3aX5El0OqU9wBgS2Gbkc5kwVRlErHQJpCdZLMPC86pHVqiNYzJBHtjI8-t5mIbDi0Jp_6KwEW7Anp9DrhYvAzuCfAE63jhW0jVQR75DfQF8/s400/DSC02586.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The real surprising treat for me was the Caramelized Cauliflower in Spanish Green Garlic Sauce (pg. 130). While I am not a hater, cauliflower is not my favorite vegetable. It seems I forget about this cloud-looking veggie. Again, this dish was very easy to throw together. The most time intensive part was chopping the parsley and mincing the garlic. I used my trusty Microplane grater and made quick work of the garlic. I added the optional chopped tomatoes. I am so glad that I did. Not only did they add a nice dimension of flavor, they added some beautiful color. Fred and I were split on this dish. I adored it, while he was...meh. I loves me some garlic. The garlic on this could easily be overpowering for many meeker folks. The garlic is not cooked, so it adds a dimension of heat that may turn some people off. I, on the other hand, figured it would do my heart good and keep the vampires away. YUM! Tell me this is not a gorgeous side dish?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Caramelized Cauliflower in Spanish Green Garlic Sauce</b></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEietQig-cTPaz0ijWHdYUmQ5hTRLN065CZqSCrzRRLJLl8LPpBHo4acQeK4avmPxCGGfJSfBUEVUHNhQSgf8NX8XPBHeLzuUiOw_RENOkwIKHUlUAKdPChJLDaIjBAeBt3r2Hd-1TRuD2I/s1600/DSC02585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEietQig-cTPaz0ijWHdYUmQ5hTRLN065CZqSCrzRRLJLl8LPpBHo4acQeK4avmPxCGGfJSfBUEVUHNhQSgf8NX8XPBHeLzuUiOw_RENOkwIKHUlUAKdPChJLDaIjBAeBt3r2Hd-1TRuD2I/s400/DSC02585.JPG" width="400" /></a></div><br />
<div>The Horizons Cookbook is likely to get some action in our house. I love dishes with lots of spices and bold flavors. The dishes I've tried so far easily fit this bill. If you like lots of flavor in your recipes and lots of beautiful pictures in your cookbooks, make sure to get a copy of this book. It's good reading and good eating!</div></div>Veg-In-Traininghttp://www.blogger.com/profile/13496128793872995495noreply@blogger.com3tag:blogger.com,1999:blog-6567775124790855138.post-63536235092565215032012-03-19T06:08:00.009-07:002012-03-19T08:17:03.293-07:00Vine and Dine - Spork Fed - Beer Battered Tempeh Fish with a Tartar Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7_9y-EU_5FElkuBlC2RM37Ecue5z2q6uQbGX6JVKG_WKNfo05Tis_U2Nu3C28knN-o1gT-UGz6Yjxsh2cxe0LOYllzZPM8Q74v4xlvyrI9KepP8JMIyUhJjfyifuFBLYCz65XGv5asNc/s1600/vine+and+dine+logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7_9y-EU_5FElkuBlC2RM37Ecue5z2q6uQbGX6JVKG_WKNfo05Tis_U2Nu3C28knN-o1gT-UGz6Yjxsh2cxe0LOYllzZPM8Q74v4xlvyrI9KepP8JMIyUhJjfyifuFBLYCz65XGv5asNc/s1600/vine+and+dine+logo.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Welcome to the March Madness version of Vine and Dine. For my newer readers; Vine and Dine is a fun little challenge that Tami from <a href="http://www.veganappetite.com/">Vegan Appetite</a> created. She selects a recipe from a vegan cookbook and we go about trying to find a vegan wine that will complement the dish. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The selection for this time around was Beer Battered Tempeh Fish with a Tartar Sauce from <a href="http://www.amazon.com/Spork-Fed-Super-Flavorful-Recipes-Sisters/dp/0983272611/ref=sr_1_1?s=books&ie=UTF8&qid=1328732399&sr=1-1">Spork Fed</a> by sisters Jenny Engel and Heather Goldberg. Fish and Chips certainly have their origins in the UK. Exactly which part of England and which version is the true version is a matter of hot debate to this day. One indisputable fact is that Fish and Chips were one of the dishes saved from rationing during World War II. No small deal. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This version would make the old school folks turn their noses up for sure! Tempeh instead of fish? Bloody bang out of order! Tempeh actually worked quite nicely here. I have to admit the texture of the tempeh did not come close to fish, but it was very nice with the batter. I might add some dulse or other sea type seasoning to add a bit of a fishy flavor. This "fish" recipe and the tartar sauce recipe were both very simple. Admittedly, this was a very indulgent dish; not low fat by any means. I opted to halve both recipes, which was a good call. I don't think this would re-heat well. The batter fried up beautifully crispy and golden. The creamy tartar sauce had a great pungent and salty quality from the capers and olives. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I opted to make my own "chips". I used un-peeled russet potatoes. I did a quick blanching in hot oil for about 3 minutes. The potatoes were cooled completely and then fried again to perfect crispy golden perfection. They were tossed in seasoned salt. As is tradition in the UK, these were served with my very in-authenic version of mushy peas. This was a very filling, comfort-foody dinner. Fred really liked it. But I did let him know, this would probably not be in the regular rotation. I could feel it going directly to my hips and thighs!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7SdLDxnGEiHLTYPlteYr01dMPutuFz2yhx0vZhg8wYuNNuFaTe03zioK-BDlfJx2rc0dKo_uc7N4gNSILb9L2P7plWikxZDlNrlWAeNJieBbxneNR9YxcqNRRIrMX7AfMURHhbGxqcPU/s1600/DSC02574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7SdLDxnGEiHLTYPlteYr01dMPutuFz2yhx0vZhg8wYuNNuFaTe03zioK-BDlfJx2rc0dKo_uc7N4gNSILb9L2P7plWikxZDlNrlWAeNJieBbxneNR9YxcqNRRIrMX7AfMURHhbGxqcPU/s400/DSC02574.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here is Fred to chat about the wine:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">Tonight we (well actually Kim, as I worked a 15 hour day) picked an Arizona Stronghold white table blend called Tazi to accompany our meal. Tazi is also the name of Cochise's oldest son, the "peacemaker" for the Chiricahua Apache Tribe. Malvasia, Sauvignon Blanc, Reisling, Pinot Gris, and Chardonnay were all packed into this bottle which turned out to be a "comfort" wine for me, as no one grape took over. Every sip melded with each bite of food. It was wonderful! </span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">The nuttiness of the tempeh was complimented by the Chardonnay characteristics and then the peas got a goose from behind with the bright freshness of the Pinot Gris. It has a pomelo (asian grapefruit, only sweeter) finish which almost cleansed the palate after every sip. This wine with this meal is interesting, has personality, and is definitely fun. Tazi was indeed full enough to have it's own identity but yet a peacemaker with every flavor in our meal tonight.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;"><br />
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<div class="separator" style="clear: both; text-align: left;">A side note from the cook: All day long, I kept saying, "I can't even imagine not having beer with this dish. Maybe we should just break the rule and have beer." Last minute I went and found a wine for the dish so I wouldn't be a rule breaker. When did I become a conformist? In the end I'm glad I was...this time. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You can see below that Fred is holding the debate in his head even as we are sitting down to eat. He is musing over two local beverages. <a href="http://www.fourpeaks.com/">Four Peaks Brewery</a> 8th Street ale is made in Tempe, AZ, home of the ASU Sun Devils. According to Barnivore, most of their beers are vegan friendly with the exception of their cast-conditioned ales served at their pubs. <a href="http://www.azstronghold.com/">Arizona Stronghold</a> is produced in Cochise County Arizona. All of their wines produced after 2008 are vegan friendly. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgty8k8u_7Zg5I9DiQeMiLYkD-n7VQKg4xYeA0CMeeU1BtM9kJF0o_LjUJf7UZm4f6x0KmEaHNjuS3M3WZKCHRvn43btt8HcsYj8ixKrfszUwckEbUbvH_5PPH1uGxa0KXKsk-y9Di8LOA/s1600/DSC02581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgty8k8u_7Zg5I9DiQeMiLYkD-n7VQKg4xYeA0CMeeU1BtM9kJF0o_LjUJf7UZm4f6x0KmEaHNjuS3M3WZKCHRvn43btt8HcsYj8ixKrfszUwckEbUbvH_5PPH1uGxa0KXKsk-y9Di8LOA/s400/DSC02581.JPG" width="400px" /></a></div>Veg-In-Traininghttp://www.blogger.com/profile/13496128793872995495noreply@blogger.com3tag:blogger.com,1999:blog-6567775124790855138.post-9228962536176514912012-03-18T21:06:00.001-07:002012-03-18T21:07:00.559-07:00Kale and Get it RipeI went about attempting to plan the week's meals. This is so unnatural to me, it almost pains me. It is my attempt to reduce waste while giving some of my cookbooks some love. I have quite a library. Fred has mentioned more than a few times lately that he feels I don't use them. I do, but I often "wing" it and create my own dishes. I pulled a few volumes that haven't seen my kitchen in a while and selected some dishes for the week.<br />
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I started of with Get it Ripe by Jae Steele. She focuses on healthy and fresh ingredients. For some reason this is not a go-to book for me. I've only made a couple of things from it. There is one dish I have made several times (a rarity for me): Sesame Kale Soba. This is a quick, satisfying, nutritious dish, packed full of anti-oxidants. Sesame seeds provide some protein and calcium. You can add baked tofu to up the protein content even further.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DaR_2pqo7sepHFGMgfLXnVJ9CO1VK6izYegOIvT5vkFs6kAYjU495FYcv725vJgaExh-XLmyVIBXQ0TGUfIZ7ZYuE781uTC1JT_wmGOPVLpmn8udu1gx2lKy83UMFBGA8MppyBXhK-I/s1600/DSC02572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DaR_2pqo7sepHFGMgfLXnVJ9CO1VK6izYegOIvT5vkFs6kAYjU495FYcv725vJgaExh-XLmyVIBXQ0TGUfIZ7ZYuE781uTC1JT_wmGOPVLpmn8udu1gx2lKy83UMFBGA8MppyBXhK-I/s400/DSC02572.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Fred has been really craving miso soup lately. He doesn't often request things, but he has this on his mind for a few weeks. Get it Ripe has a Mighty Miso Soup recipe, so I thought, "What the heck?". This version is more vegetable laden than the versions we often find out at restaurants. I loved the fact that it was chock full of kale, mushrooms, carrots, sea vegetables and tofu. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hNQy9C9rKmui7zAnW-LV4jpgWgqc2WFv4qJwTmYzCY9POAEviUlpGFuFC7xYOLHkKS7EbiEh5FLQO_9JM4MbEtWMn_pfovWj6AAtIAwQiTbb65O084pqldvb-cRIBz9E7iXJ-Y2ht5k/s1600/DSC02573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hNQy9C9rKmui7zAnW-LV4jpgWgqc2WFv4qJwTmYzCY9POAEviUlpGFuFC7xYOLHkKS7EbiEh5FLQO_9JM4MbEtWMn_pfovWj6AAtIAwQiTbb65O084pqldvb-cRIBz9E7iXJ-Y2ht5k/s400/DSC02573.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We had two bunches of kale that were just about to go South on us, so this was a perfect way to warm up a rare cold and rainy day today.</div>Veg-In-Traininghttp://www.blogger.com/profile/13496128793872995495noreply@blogger.com0tag:blogger.com,1999:blog-6567775124790855138.post-8212199752054678952012-03-15T17:50:00.001-07:002012-03-15T17:57:05.465-07:00Sometimes Simple is Best<div class="separator" style="clear: both; text-align: center;"><a href="http://farm8.staticflickr.com/7193/6838363090_aaa56e7401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm8.staticflickr.com/7193/6838363090_aaa56e7401.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If you've been following the blog for a while or you know me personally, you are probably aware that my recipes often contain a load of ingredients. In my defense, they are often just spices that (hopefully) you have on hand. Last night I was in the mood for simple, wholesome food with very few ingredients; something that I could whip up without having to depend on my great dried herb arsenal. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The herb barrel is doing quite well now. Those fresh herbs were calling out to me to be used. In addition, the fridge was stuffed full of produce quickly coming to the end of its prime. I bought lots of fresh goodies at the farmers' market the week before with good intentions of cooking up a storm. As my busy schedule would have it, cooking was not to be on the agenda after all. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After a quick trip to cut the herbs and sort out the mess in the fridge I found the makings for a lovely, fairly light dinner. The smells of roasting rosemary, oregano and garlic were heaven to the nose. I don't know if it is even fair to call these recipes, but I will anyway!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Greek Lemon Tofu</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4 servings</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 - 12 oz package extra firm tofu, pressed and cut into 8 triangles</div><div class="separator" style="clear: both; text-align: left;">1/4 cup fresh lemon juice</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons olive oil</div><div class="separator" style="clear: both; text-align: left;">2 tablespoon vegetable stock</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon fresh chopped oregano, measured after chopping</div><div class="separator" style="clear: both; text-align: left;">2 cloves garlic, minced</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon or so lemon pepper seasoning</div><div class="separator" style="clear: both; text-align: left;">2 teaspoons + 2 tablespoons panko bread crumbs</div><div class="separator" style="clear: both; text-align: left;">spray olive oil</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In an 8 x 8 baking dish stir together lemon juice, olive oil, vegetable stock and garlic until well combined. Place sliced tofu in a single layer in pan. Marinate for at least two hours, preferably overnight, turning about half way through marinating time. Remove tofu from pan and reserve marinade. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 350. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Lightly oil parchment lined baking dish (you can use the same dish you used for the marinade, rinsing first). Place tofu in single layer in baking dish and sprinkle with lemon pepper seasoning. Brush or drizzle with reserved marinade. Bake for 20 minutes. Turn over and sprinkle other side with lemon pepper seasoning. Brush or drizzle lightly with reserved marinade. Sprinkle about 1 teaspoon panko bread crumbs. Spray generously with spray olive oil or canola oil. Bake for another 20 minutes until panko is nicely browned. Remove from pan with spatula. Serve immediately with Rosemary Roasted Red Potatoes (recipe below).</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Rosemary Roasted Red Potatoes</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;">Make 4 servings</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 pounds small red potatoes, with peels, quartered</div><div class="separator" style="clear: both; text-align: left;">3 sprigs fresh rosemary (approx. 2 tablespoons), removed from stem</div><div class="separator" style="clear: both; text-align: left;">3 large cloves garlic, crushed</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons olive oil</div><div class="separator" style="clear: both; text-align: left;">Salt and pepper to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 400.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a large saucepan, add enough water to cover potatoes. Over medium heat bring water and potatoes to bowl. Reduce heat to low to simmer until just barely fork soft, about 15 minutes. Drain well. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Line a rimmed baking sheet with parchment paper. Toss together all ingredients. Salt and pepper to taste. Place in the oven and roast for 25 minutes. Turn the potatoes and roast for 20-25 more minutes until potatoes are starting to turn golden brown. Remove from oven and serve immediately.</div>Veg-In-Traininghttp://www.blogger.com/profile/13496128793872995495noreply@blogger.com2tag:blogger.com,1999:blog-6567775124790855138.post-53719183494700568852012-03-11T23:11:00.002-07:002012-03-11T23:31:49.906-07:00Cooking Class Food ChatterI just have to start of saying how really wonderful all of the participants of the dinner party cooking class are! Great bunch of people. I really enjoyed meeting and talking to all of you. As I went around the room it was interesting to hear what people enjoyed the most.<br />
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The overwhelming response was that the appetizer course, Red Inca Crusted Sweet Potato Cakes with Tomatillo Avocado Sauce, was the favorite. I have to say, I am in total agreement. The cooked quinoa gets a fabulous kind of crispy when it is fried. It's a wonderful contrast to the soft creamy sweet potato center. The cakes were complemented with a slightly tart and creamy Tomatillo-Avocado Sauce.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO8fDhxxMqj7kYSWh743TdcKKCaGif_fVXeF_PqL8H75sunOt17oLmldTf9sC7fajv9BKLEGtqxLRo2xbpS9S1fWf1XX6a1WIJU8pnvPz6UlMU5fpmQWLI2JVxlahMNeIbw0fLT-RkHhk/s1600/DSC02395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO8fDhxxMqj7kYSWh743TdcKKCaGif_fVXeF_PqL8H75sunOt17oLmldTf9sC7fajv9BKLEGtqxLRo2xbpS9S1fWf1XX6a1WIJU8pnvPz6UlMU5fpmQWLI2JVxlahMNeIbw0fLT-RkHhk/s400/DSC02395.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The second course boasted locally grown Arizona oranges...local like in my back yard local! We don't use any chemicals or pesticides in our yard, so they are fresh and natural. Horny Toad Farms grew the fresh cilantro, fennel and red cabbage for the Fennel and Savoy Salad with Arizona Orange Cilantro Dressing garnished with Cocoa-Chili Toasted Pepitas. The fresh light salad was a nice palate cleanser for the entree.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg852Q3usXtCOkyPsq_-YPjTvKHARVIKhyphenhyphenDnAvvsqRiXtON_hcQIaNwNWO25Ow4ekeccMiAXiMofTsVzR_zR9eGlfX8aEsbFHIAMjPt7BmQ-JUbe5KsBRvfZvf5xuGp-1-uDsYS6SG2_Oc/s1600/DSC02393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg852Q3usXtCOkyPsq_-YPjTvKHARVIKhyphenhyphenDnAvvsqRiXtON_hcQIaNwNWO25Ow4ekeccMiAXiMofTsVzR_zR9eGlfX8aEsbFHIAMjPt7BmQ-JUbe5KsBRvfZvf5xuGp-1-uDsYS6SG2_Oc/s400/DSC02393.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Here is a shot of the salad demonstration.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouc5ygHW6BHd65pXHe0hyphenhyphenUgaYbrqrA_t7MG5WOYxAMY8qyq8TYJFRuIy9BhyeX09mdTDSbYJj9E9v6stEUFn61dgcgnvqK9PpMYhlFhZBqfUiTXv4B4ILR7rmI_wbdO5URnaxiCK7Tmw/s1600/DSC02532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouc5ygHW6BHd65pXHe0hyphenhyphenUgaYbrqrA_t7MG5WOYxAMY8qyq8TYJFRuIy9BhyeX09mdTDSbYJj9E9v6stEUFn61dgcgnvqK9PpMYhlFhZBqfUiTXv4B4ILR7rmI_wbdO5URnaxiCK7Tmw/s400/DSC02532.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>The entree for the evening was Chorizo and Cornbread Stuffed Chiles served with a Guajillo Chile Sauce over Horny Toad Farm Butternut Squash Kale Bake. Anaheim chiles were selected for their hint of heat and they allowed for the perfect ratio of chile to stuffing. The vegan chorizo has only about 2 grams of fat per serving compared to its meaty counterpart at a whopping 23 grams of fat per serving. All of the flavor, none of the nastiness. The smoky guajillo sauce added a lovely dimension of flavor and balance to the dish. This photo doesn't show it, but there was just a drizzle of vegan sour cream over the top to really make the colors pop. The butternut squash kale bake boasted a good hit of antioxidants and yumminess.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX0jL5q_PIpBw361fVNvhivoRvY_5nYg7W9CnErwF13WbIs_xCLnCQfyFIsEZl8PuWSLYocyUYV1fbKts8r7eDyvZ-qjyBuC0OzdOa2_xbqftKuz-RI6qspKjKvlLUkOLuaSINN9ncwpE/s1600/DSC02403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX0jL5q_PIpBw361fVNvhivoRvY_5nYg7W9CnErwF13WbIs_xCLnCQfyFIsEZl8PuWSLYocyUYV1fbKts8r7eDyvZ-qjyBuC0OzdOa2_xbqftKuz-RI6qspKjKvlLUkOLuaSINN9ncwpE/s400/DSC02403.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">As promised, I am posting the recipe for the corn bread. I chose Robin Robertson's recipe from her 2009 book 1000 Vegan Recipes (Published by John Wiley & Sons). It is a very simple recipe and lends itself perfectly for making cornbread crumbs as it doesn't have a really high moisture content or sweetness factor. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cornbread</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Makes 1 loaf</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups warm plain soy milk</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon cider vinegar</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups yellow corn meal</div><div class="separator" style="clear: both; text-align: left;">3/4 cup all purpose flour</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons sugar</div><div class="separator" style="clear: both; text-align: left;">2 teaspoons baking powder</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;">1/4 cup olive oil</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 375. Lightly oil an 8-inch square baking pan and place it in the oven while you prepare the batter.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a small bowl, combing the soy mil and vinegar and set aside.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Stir in the soy milk mixture and and the oil and mix well with a few quick strokes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Remove the hot pan from the oven and scrape the batter into the hot pan.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Cool for 10 minutes. Serve warm.</div><br />
I am hoping someone from the class has a picture of the dessert plate. If you have one, I'd love to use it for my next post about the dessert.<br />
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There is a saying that says "It takes a village." In this case, it took a fantastic line up of volunteers and hard workers. I have to give a special thanks to my friend and business partner, Beth, for being there through recipe testing, development and many hours of preparation. Her dedication makes this whole process a lot more fun!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdFNtMkiothNLbKmNUhTZipbYR9XKcaJxIzT7S6QYDc-mLVRfEu1wfFA8XK09VPsd2aqY3LlUnrd4fQzYNsfFW21wb-r1oB4dn3dGG8t0Akt19tfH2_gILBcAoPxNxZjTf7GvwNUF6R0k/s1600/DSC02510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdFNtMkiothNLbKmNUhTZipbYR9XKcaJxIzT7S6QYDc-mLVRfEu1wfFA8XK09VPsd2aqY3LlUnrd4fQzYNsfFW21wb-r1oB4dn3dGG8t0Akt19tfH2_gILBcAoPxNxZjTf7GvwNUF6R0k/s400/DSC02510.JPG" width="400" /></a></div><br />
Another special thanks to my sister, who is always there for me. She also spent hours in the kitchen and serving the night of the class. I am truly blessed to have such an incredible sister. Not only is she my sis, she is my best friend.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu0L2oyhH452_5hXJcLWuHU8GbW1mHTY-hBwcPVDfqkozZi3oWv-Yo1ThBq4HBurYN-F_xmt6JvupPo5ysdXebeh8WDmEqjRVdoZm6vkcp8WCSzsZkHZfLNk0ZFA7D5xZDn6_NKyAqiLY/s1600/DSC02503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu0L2oyhH452_5hXJcLWuHU8GbW1mHTY-hBwcPVDfqkozZi3oWv-Yo1ThBq4HBurYN-F_xmt6JvupPo5ysdXebeh8WDmEqjRVdoZm6vkcp8WCSzsZkHZfLNk0ZFA7D5xZDn6_NKyAqiLY/s400/DSC02503.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Kudos also go out to the very handsome and patient men in our lives. My honey Fred, who kept the wine flowing all night and Beth's awesome hubby Jerry who was my on stage assistant (thanks for running back and forth all night!). </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP9OVjRAP5ZiViwEBMbhDHfw2M3fApmw9kqs1EoOkSd297AIK8D5JzncGsugI73fJ1rg3NheZdUiBHIXo7Y4GqaHXTP17JvMXbY9nDFgMjy3nXX64lbnonZ9rDA713oOl6qb_ZVrE9_t4/s1600/DSC02515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP9OVjRAP5ZiViwEBMbhDHfw2M3fApmw9kqs1EoOkSd297AIK8D5JzncGsugI73fJ1rg3NheZdUiBHIXo7Y4GqaHXTP17JvMXbY9nDFgMjy3nXX64lbnonZ9rDA713oOl6qb_ZVrE9_t4/s400/DSC02515.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQmb88eDjHbjD6Ro1Ce-ILRSWaSGZmSGJVT3C6gibRrWG5d-JX3Cs5ifNFCgR5E2RukMfOnZb0ZL11j7emXcQaNCz_bNcFHSh5q9ewHEayWqUqox7aiOJOmZH9UkU1UpIj1gAqWlGaWHc/s1600/DSC02528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQmb88eDjHbjD6Ro1Ce-ILRSWaSGZmSGJVT3C6gibRrWG5d-JX3Cs5ifNFCgR5E2RukMfOnZb0ZL11j7emXcQaNCz_bNcFHSh5q9ewHEayWqUqox7aiOJOmZH9UkU1UpIj1gAqWlGaWHc/s400/DSC02528.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Thanks also to my very talented and wonderful niece, Riley. She had no time to prepare for her impromptu appearance to assist with demonstrating dessert. She did an outstanding job and I look forward to featuring her talents in future classes. Thanks Ry!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy46B8NeWq0PLcAkdnjLcSaFZ5r56WUcloOR84Vcbhr7_QucsdwWwUdPwCw8EHcKNzdjFfu883lqdsgpUtFFrGPDnhZtcz3TT87zT3VYkbV7If4fbEicpmr0XPyxesPOg_swnZlIDk_AM/s1600/DSC02560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy46B8NeWq0PLcAkdnjLcSaFZ5r56WUcloOR84Vcbhr7_QucsdwWwUdPwCw8EHcKNzdjFfu883lqdsgpUtFFrGPDnhZtcz3TT87zT3VYkbV7If4fbEicpmr0XPyxesPOg_swnZlIDk_AM/s400/DSC02560.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My niece Jenna also got in on the action. She is a hard worker and very dedicated to the Hackett House and philanthropic persuits. Thanks for taking time out of study time to come down and bust out some clean up! She's the cutie on the far left.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxJ-DmSDx8B9COcLwVt4C_aLhjlGGicRc421Kfyi4HF9HfuC1ECre-Adb3yqY-fK3CIp1iI3qVCLHXh7G8opI7rkzOveQEsMVRs3FTPhoduL51iykVrqdiOuW26NYadLVIs4tR8akvW4/s1600/DSC02548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxJ-DmSDx8B9COcLwVt4C_aLhjlGGicRc421Kfyi4HF9HfuC1ECre-Adb3yqY-fK3CIp1iI3qVCLHXh7G8opI7rkzOveQEsMVRs3FTPhoduL51iykVrqdiOuW26NYadLVIs4tR8akvW4/s400/DSC02548.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Many, many thanks to all of the ladies of the Hackett House and all of the volunteers who came out for all of their hard work, encouragement and creativity. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I look forward to participating in the fall cooking class series!!</div>Veg-In-Traininghttp://www.blogger.com/profile/13496128793872995495noreply@blogger.com5tag:blogger.com,1999:blog-6567775124790855138.post-69729213512822165982012-03-10T21:17:00.002-08:002012-03-11T15:22:18.561-07:00Hackett House Dinner Party Cooking ClassWhat an evening! A couple of months ago I was invited to conduct a cooking demonstration at the Hackett House in Tempe. The Hackett House is a historical building downtown that houses an adorable gift shop and a very nice event venue. They are very involved with supporting the Tempe Sister Cities programs which provides a once in a life time experience for high school students to experience other cultures by being involved in an exchange program. They have a spring and fall series of cooking classes each year. This was the first time they ever had an all vegan cooking class. They were a little concerned there may not be enough interest in a vegan class. They were pleasantly surprised that not only did the class sell out, it was the largest class they have had so far. Yay for yummy vegan food!<br />
<div><br />
</div><div>This year is the 100th Anniversary of Arizona's statehood. To celebrate this momentous occasion I created a Southwestern themed menu that featured locally grown produce from Horny Toad Farms. Farmer Stella McPhee brought down some freshly picked produce for the dinner and took time out of her extremely busy schedule to come down and speak to the crowd about the farm, sustainable farming and their CSA (community supported agriculture program). Their farm is truly family run and not some big corporate puppet regime. Please support them and other local farmers by visiting your local farmers markets or joining their CSA. <a href="http://www.hornytoadfarm.com/CSA/">Click here</a> for more info on the CSA.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU36zVQpu-iTu1_woFSgieh3-DQqCXDlaodQV85H7C-Lpe-HNXp-733UDIbvpEojCfuktP0gAa0m94WmYD-P6pHHLDoEbzmaOjVpw2Zi7R0A6GCrUZWHvtmekY6JeYyDTL6pYcmDrxfpg/s1600/DSC02525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU36zVQpu-iTu1_woFSgieh3-DQqCXDlaodQV85H7C-Lpe-HNXp-733UDIbvpEojCfuktP0gAa0m94WmYD-P6pHHLDoEbzmaOjVpw2Zi7R0A6GCrUZWHvtmekY6JeYyDTL6pYcmDrxfpg/s320/DSC02525.JPG" width="312" /></a></div><div><br />
</div><div>She provided beautiful flowers that she grows out at the farm for the center pieces. As you can see below.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ1aoXr4r3s7KJwWGkFr9Y4GYlEcsFrJOraYHJxggaud5mKfNVJPD8jWNbqm_gZSZpsTlVa_fsJKxG1wGJUSzhZRRtlEzHbjQiBCUzkodIjurIoTErEw8M7sBEGlx0WTLL0I9RMp8etRM/s1600/DSC02514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ1aoXr4r3s7KJwWGkFr9Y4GYlEcsFrJOraYHJxggaud5mKfNVJPD8jWNbqm_gZSZpsTlVa_fsJKxG1wGJUSzhZRRtlEzHbjQiBCUzkodIjurIoTErEw8M7sBEGlx0WTLL0I9RMp8etRM/s320/DSC02514.jpg" width="240" /></a></div><div><br />
</div><div>The crowd was fun and gracious. There were some great questions from the audience too! I took a little poll mid-class and found out that the majority of the guests had never had a vegan meal before. It was really exciting to see that they were really enjoying the food. I'm still catching my breath from such a wonderful and exciting event. I promise I will be posting more pictures and more on the food tomorrow. One of the guests, Colleen, had asked for the corn bread recipe. I have permission from Robin Robertson to post her recipe (which is the one I used for the stuffed chiles). I will be sure to post that tomorrow as well. </div><div><br />
</div><div>Thank you to everyone who came out to see us! We will be back in the fall with another class featuring locally grown-pesticide free produce!</div>Veg-In-Traininghttp://www.blogger.com/profile/13496128793872995495noreply@blogger.com2tag:blogger.com,1999:blog-6567775124790855138.post-61732243419972652462012-02-10T01:00:00.000-08:002012-02-10T07:20:49.565-08:00Food Network Friday - The Sandwich King's Reuben Meatball Sliders<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5WLC5yUGWYP6vzICP7sENj7OTRCOUiRec7mY-QHOqqjrfyaW0aJTOEzTbs1U7sz_oLexGOP4AlfyhZ9P0H-WatYLyI9hKSMx0h-6LmnP5mkyUfTC0aR0aj3nUc61PdElEYoVfjREwvcM/s1600/FNF+big.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5WLC5yUGWYP6vzICP7sENj7OTRCOUiRec7mY-QHOqqjrfyaW0aJTOEzTbs1U7sz_oLexGOP4AlfyhZ9P0H-WatYLyI9hKSMx0h-6LmnP5mkyUfTC0aR0aj3nUc61PdElEYoVfjREwvcM/s320/FNF+big.png" width="320" /></a></div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><br />
</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><br />
</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">This week's Food Network Friday features a relatively new member of the Food Network line up: Jeff Mauro, the Sandwich King. I have a warm spot in my heart for Jeff as he is a fellow Illinoisian. I have to admit, I have yet to see his show, but I loved him on the Next Food Network Star. This week we are setting about veganizing his recipe for <a href="http://www.foodnetwork.com/recipes/jeff-mauro/reuben-meatball-sliders-recipe/index.html">Reuben Meatball Sliders</a>. Check out the wrap up over at <a href="http://www.veganappetite.com/">Vegan Appetite.</a></div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><br />
</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">I know this one was a really fun one for Tami over at <a href="http://www.veganappetite.com/">Vegan Appetite</a> as I don't think she has met a reuben she didn't love. I, on the other hand, was never a huge fan of corned beef, pastrami or sauerkraut in my younger years. I do have to admit, I am warming up. </div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><br />
</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">For this conversion I decided to take a little different tactic. Instead of making a veganesque meatball, I decided to use some marinated, breaded and fried tempeh. I attempted to make some rye slider rolls and they didn't work out. I tried a second batch of whole grain buns and topped them with caraway seeds with much better luck. Because I didn't use a rye type bread, I added some ground caraway seeds to the breading for the tempeh. The rest is pretty simple: buns, tempeh, 1000 Isla dressing and sauerkraut. Bam sliders baby! We chowed 'em down at Superbowl half time with some loaded tots (loaded with Teese cheddar, facon bits, grilled jalapenos and green onions). Yep, calorie overload. Delicious calorie overload.</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><br />
</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px; text-align: center;"><b>Loaded Tots!</b></div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAcKx5GAjZeCozu6vf8PRpJhckzVKJuNiqR_XPpRyN0ft6RYlPeLf-icGreIkbH2adQiMV6SsIKpVPaXBdeXhzI4NbgyTxxsc5o1vugUe9iw0UMRBZJHklQe7bSE273PUkhVzo50VpcJc/s1600/DSC02433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAcKx5GAjZeCozu6vf8PRpJhckzVKJuNiqR_XPpRyN0ft6RYlPeLf-icGreIkbH2adQiMV6SsIKpVPaXBdeXhzI4NbgyTxxsc5o1vugUe9iw0UMRBZJHklQe7bSE273PUkhVzo50VpcJc/s400/DSC02433.JPG" width="400" /></a></div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><br />
</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><b>Tempeh Reuben Sliders</b></div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><br />
</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">Makes 8 sliders</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><br />
</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">8 oz package tempeh (I used Westsoy this time because it is more square) cut into 8 squares</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><br />
</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">For the marinade:</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><br />
</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">6 cloves garlic, minced</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">1 tablespoon low sodium soy sauce</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><span style="color: #990000;">1-</span>Tablespoons pickling spice</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">1-teaspoon thyme</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">¼ teaspoon celery seed</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">1-teaspoon <a href="http://www.amazon.com/Louisiana-Fish-Fry-Products-Seasoning/dp/B00271LH3Y" style="color: #336699; text-decoration: none;">Louisianna Seasoning </a>(not sauce) If not available any cajun spice can be subbed</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><span style="color: #990000;">2 tablespoons</span> apple cider vinegar</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">6 oz. vegan lager beer</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><br />
</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">For the breading:</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><br />
</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">1/2 cup panko bread crumbs</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">1/4 cup rye flour</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">1 teaspoon ground caraway (use 1/2 teaspoon if rye bread is used)</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">1/2 teaspoon salt</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><br />
</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">2 tablespoons marinade</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">3/4 cup unsweetened soy milk</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">1 teaspoon tapioca or corn starch</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><br />
</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">1000 Isla Dressing (see recipe below)</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">1 - 1 1/2 cups sauerkraut (depending on how much you like)</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">8 slider buns</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><br />
</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">Enough oil to come up 1/2 inch in frying pan.</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><br />
</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">Steam cut tempeh for 10 minutes. In a non reactive glass 8 x 8 or similar size baking dish stir together marinade ingredients. Place steamed tempeh in single layer in the pan with marinade. Marinate for at least 4 hours, overnight is best.</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><br />
</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">Heat oil to 350 in heavy bottomed frying pan or iron skillet.</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><br />
</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">Using two shallow bowls prepare your breading station. In one bowl, stir together panko, rye flour, ground caraway and salt. In second bowl stir together marinade, soy milk and tapioca starch with fork until well combined. Place tempeh (two pieces at a time) in soy milk mixture for about 30 seconds to absorb some of the liquid. Dredge in panko mixture until all sides are coated. Carefully slide into frying pan. Do not crowd pan. Fry until crispy and golden brown, about 3 minutes per side. Drain on paper towels. Repeat for any remaining tempeh. </div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><br />
</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">Warm sauerkraut in small saucepan. Slice slider buns. Spray with oil and toast on griddle or saute pan. </div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><br />
</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">To assemble: Place tempeh on toasted bun bottom. Top with 2 tablespoons or so of sauerkraut and 1 tablespoon 1000 Isla dressing. </div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9PwivrqJLqHawSSIp9V49a1Y_1aQbFZjdwmZ9jDW-fto9ang71atydQ5_HZqyyjUvU3HZMq0Qdtq1ajCwE_wPBOD1GyPFTTi5qjukPP1jXDCIPNXHU796BVVVQDEYsPcrOoJGm7V1nAk/s1600/DSC02431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9PwivrqJLqHawSSIp9V49a1Y_1aQbFZjdwmZ9jDW-fto9ang71atydQ5_HZqyyjUvU3HZMq0Qdtq1ajCwE_wPBOD1GyPFTTi5qjukPP1jXDCIPNXHU796BVVVQDEYsPcrOoJGm7V1nAk/s400/DSC02431.JPG" width="400" /></a></div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><br />
</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><b>1000 Isla Dressing</b><br />
<br />
Makes about 3/4 cup<br />
<br />
1/2 cup Vegannaise or other vegan mayo<br />
2 tablespoons organic catsup<br />
1 tablespoon pimento stuffed green olives, chopped fine<br />
1 teaspoon dill pickle relish<br />
1 tablespoon fresh chives or 1 teaspoon dried.<br />
<br />
Mix all ingredients in a medium sized bowl. Let sit for at least an hour before using. Will keep in fridge for about a week or two.</div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;"><br />
</div>Veg-In-Traininghttp://www.blogger.com/profile/13496128793872995495noreply@blogger.com3