It’s time to put down that can opener and start making your own fresh batch of beans. It is so simple and quicker than you might think. I know, opening a can is quicker, but definitely not healthier. For those of you who have never made a homemade pot of beans, here is your opportunity. Try this recipe. It’s really tasty and really freaking easy. Serve with green salad, sauteed greens, cooked grains, in a bowl with fresh chopped avocado and cilantro and a side of corn chips, anyway you wanna eat ‘em…explore….
This is a basic stock that can be used with pretty much any soup or stew. You can always tailor your homemade stock to enhance the soup you are making. For example, if you’re making a sweet vegetable soup, add sweet potato or squash for extra sweetness. Also use your vegetable trimmings, such as leek tops, mushroom caps, squash skins and fennel tops. But avoid spinach, cauliflower, broccoli, cabbage, kale, collards, brussel sprouts, beets, onion skins and wilted vegetables. They will make your stock bitter. The stock will last about 5 days in the fridge and 2 months in the freezer.
Photographer V Blak
This recipe is from the San Francisco restaurant Gather, created by their chef, Sean Baker. His recipe was featured in Food and Wine Magazine last month as one of the best restaurant dishes of 2010. It was the only vegan recipe so, of course, I had to try it. YUM! I added walnuts when he called for pecans cause I didn’t have any on hand as well as no miso and still it was rich, flavorful and delish.
Photographer V Blak
It’s challenging to find fresh organic fruit in the dead of winter. This, of course depends on where you are located in the world. As for me, all the organic berries I find in the markets of New York, are not only extremely expensive but they all seem to be coming from far away places. And so, I decided to go with a couple of bags of frozen organic berries. Those berries were my inspiration for this gluten free berry crisp dessert. It just goes to show you, you never know from where or from what something delicious will be born!
Photographer V Blak
Napa and savoy cabbage are a softer and sweeter variety than your regular green cabbage, so choose either for this recipe. This is a wonderful accompaniment to serve with one of your favorite winter soups. Adds a refreshing crispiness to your meal.
This maybe a simple salad, but believe me it pacts a flavorful punch. The sweet carrots mixed with Moroccan spices and fresh herbs are a heavenly combination and a refreshing colorful addition to any of your winter meals. Warning, you may wanna eat the whole bowl all by yourself…
This is a decadently delicious wheat free cake. The chestnut flour adds a divine depth and a touch of nuttiness and has quickly become on of my favorite gluten free flours to bake with. Serve this cake alone, with cashew cream or some homemade Ice Cream and you and your guest will never think this is vegan. Oh and your chocolate fix will be…ummmm…fixed.
This recipe was inspired by pastry chef extraordinaire, Will Goldfarb. I read this in Bon Appetit magazine a few years ago and then altered and adapted it to become gluten and dairy free. Sometimes adaptions work and sometimes they are a bust. This time, I am extremely happy to report, it is f***ing brilliant. Yes, I am tooting my own horn. And so will you after you make this incredible dessert. It’s that good.
I LOVE finding new foodie things at shee shee gourmet food shops. I immediately pop the item into my basket, full of excited inspiration and quickly get my ass into the kitchen to start experimenting! This time, I found a box of gluten free Sweet Potato Flour. I had never seen this kind of flour before. Wow! Not to mention sweet potatoes happen to be one of my favorite foods. The bread came out moist and delicious with the subtly sweetness that only sweet potatoes naturally ensue. My BF used it to make a savory sandwich with kale, black olives, tomatoes, sea salt and olive oil. I poo pooed his creation at first, thinking the flavors wouldn’t work together. But boy oh boy was I wrong!
Photographer V Blak
The title should give you a clue to what I am about to rant about and if it doesn’t maybe the I HATE TEMPEH Tattoo on my arm will. I really do hate Tempeh. I mean, I don’t have a hate thing going just because it is Tempeh, I am not like that. I hate it because every time I order Tempeh at a restaurant (like Real Food Daily in Santa Monica) it just taste like cardboard. I am not joking, a fedex box would be better. The waiter serving it even says to me, and who ordered the cardboard. Okay he didn’t say that, but he really should have. People ordering this stuff must really be into the possible health benefits, because come on, really who could like the taste of this stuff. Reminds me of those diet dried rice cakes, I remember people sucking down in the 80’s to lose weight. Dull boring cardboard cakes, MMMMM not!
So, the other day, I am hanging out with Aria and I think she asked me if I liked Tempeh (I guess she didn’t see my tat) and of course that set me off on a rant like the one above. No, I do not like Tempeh, I do not like Tempeh in a salad, I do not like Tempeh on a sandwich, I do not like Tempeh Loafs, I do not like Tempeh while sitting with a goat, or while wearing a coat, I just do not like Tempeh. Well, Aria didn’t like that at all. She gave me a look that could kill a child. Her face turned red and she said, you just don’t know what your talking about. Tempeh is a wonderful food. It’s a whole food don’t you know. It has amazing health benefits (oh here we go) for sickly looking Vegans (hint hint), such as natural cultures to help digestion, protein to pump up those muscles and vitamins like B, calcium, and even essential fatty acids. Yeah yeah yeah, as I roll my eyes, but it taste like cardboard, I said. And I am sure Cardboard has great fiber, but I am not about to sit down and suck down an amazon.com box anytime soon. This just got her fuming… (i am joking, she is actually very calm and when she hit me with the Tempeh package, it didn’t really hurt). Then she said, okay we are going to have a challenge, which I can’t remember exactly what it was, but basically she would make Tempeh I would actually find it impossible to not say, WOW, this is good. Hmmm not likely was my response. She wasn’t phased, she just started cooking and I eased my way out of the kitchen to eat some of my cashew spicy cheesy kale chips.. mmmm. Now those are good… just saying!
What did she make? Hmmm I will give you a hint, I named the recipe in the title. She made a Sweet and yet Spicy Baked Tempeh which was not only good, it was really really good and yes I couldn’t resist… I said Wow, but not in front of her of course. There wasn’t a single hint of the dreaded cardboardishness of all the other Tempeh’s on the planet. What made this tempeh different, then lets say Real Food Daily’s tempeh, it was all in the sauce. When those words came out of my mouth, Aria just rolled her eyes and said, of course it’s the sauce, you thick Monkie. Tempeh doesn’t have a flavor of it’s own. You have to marinate it, to allow it to soak up all the yummy spices. But my point was that it’s the sauce oozing over the tempeh, giving it a nice moist feeling, like a nice BBQ rib or something, which made it so…yummy. No, I don’t eat ribs or any animal anything, but I have in my lifetime so I know what I am talking about. She did the impossible, she made cardboard taste good, hmmmm, maybe she can tackle the rest of Real Food Daily’s menu next. I will keep you posted.
Yes, Aria won again and so can you. Just say no to Cardboard and try this recipe!
This six seed spelt soda bread is almost like a corn bread in its sweetness and density. It’s also just as easy to make. Try this one out for your next party, guest will love it with a little olive oil and sea salt sprinkled on top.
Feel free to experiment with other combinations of seeds you prefer or what you have on hand. If a wheat allergy isn’t a problem with you, you can also make this with whole-wheat flour in place of the whole spelt flour and unbleached all-purpose flour in place of the white spelt flour.
Photographer V Blak
I am not one to use canned beans or vegetables. I most always cook with fresh seasonal produce. But sometimes, you gotta do what you gotta do and use what you got. Like when you are stuck inside cause there is a snow storm and you forgot to go to the market so you got slim pickin’s to work with to make dinner. I open the pantry and my eyes fall upon a can of fire-roasted organic tomatoes. Hmmmmm…my mind is a flutter… I’m gonna make us some soup and a loaf of six-seed spelt bread.