Stunning Raw Japanese Colour Wheel Wraps by GreenChefs Golubka

Raw Japanese Wraps 01 Stunning Raw Japanese Colour Wheel Wraps by GreenChefs GolubkaPhotography Golubka

I am ever-captivated by the creativity and extravagance of Japanese cuisine. I could stare at this set of photos for hours on end, mesmerised and intrigued by the mysterious ingredients and the form they take. Only the Japanese can make food so aesthetic, vibrant, and unique – all at the same time. The combination of ancient traditions and brave modernism bring their food culture to untouched heights.

Here, we combined maki-sushi rolling techniques with our favourite spicy Thai wrap recipe. The result was exactly what I’ve imagined and dreamed of making – a flavourful and striking dish. This particular rolling technique is called Rokusha or colour wheel, a very appropriate title. The colourful wrappers alone can be eaten as a snack, kid-approved by Paloma. (The same recipe was used to make the edible leaves that accompanied our Halloween cookies).

I am always in a state of excitement when cooking, but preparing this dish left me especially exhilarated – so much visual stimulation!

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How To Make The Very Best Grilled Teriyaki Seitan From Scratch

grilled seitan teriyaki garden greens 01 How To Make The Very Best Grilled Teriyaki Seitan From ScratchPhotographer V Blak

What is seitan? Well, technically it’s made from flour (just the gluten part), so I guess it’s a type of bread or noodle, but mentally it fits into the meat category for me. I have been a vegan now for about 13 years, I don’t crave meat or anything, but I do crave the textures, the sauces and the spices used to flavor meats. That is where seitan comes in for me. It’s a good substitute for chicken or I guess even pork.

The only way to really get the most out of seitan is to make it yourself from scratch. Most store bought seitan, just plain sucks. It’s tasteless, shaped badly, has a rubber texture and just doesn’t look good. In 13 years, I have only seen a freshly made version once and it was sold at Whole Foods in the Venice / Santa Monica areal. So, if your going to make a seitan dish, please try this recipe out and make your own fresh seitan.

This recipe is so simple to make, even a monkie can do it. Plus it only takes about two hours to complete. I know, your saying, only two hours, that is a lot of time. Yes, it would be a chunk of time, if you only make one batch, that is why I make 2 to 3 batches at a time and save the steaks in the refrigerator to use throughout the week. Also, this recipe requires making your vegetable stock to simmer the seitan in, which gives the seitan it’s flavor. I normally save the stock and make a quick soup with it. So don’t toss it. After I made my seitan this week, I made a black bean vegetable soup with miso and soy sauce. It was great.

Here is what I love about this recipe. The final seitan steaks are juicy, warm, have a slightly crispy skin and are packed with flavor. The trick is after you simmer the seitan in the vegetable stock, you re-coat them in a olive oil and teriyaki sauce, salt, pepper and then grill them. This seals in the flavors and takes the steaks to a whole new level. Try it, I bet you like them. A word of warning, seitan isn’t the healthiest food option and since it’s pure gluten, some people might have issues with it. I am not one of those people :)

Let me know what you think.

grilled seitan teriyaki garden greens 05 How To Make The Very Best Grilled Teriyaki Seitan From Scratch
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It’s Playtime With Butternut Squash Ravioli Stacks By GreenChef Callie England

Raw Squash Ravioli Stacks recipe 01 Its Playtime With Butternut Squash Ravioli Stacks By GreenChef Callie England Photographer: Callie England

I have two passions in life: Health and Art (in the sense of being creative and working with my hands). My goal: To eventually figure out how to merge the two together. How the hell I do that, still to be decided. I could write about all the options I’ve considered in my head, but then you’d just see me as a bipolar mess of a child. Literally, it expands from culinary school in France (to learn and embrace the emotional aspect of dinning/eating – which I think is SO important in our over-all health) to furthering my education in Natural Health – Like I said, two opposite ends of the spectrum. Pretty much, if you could jump inside my head, you’d beg to get out – as everyday it’s seems to become more and more a cluster f**k of ideas. Creativity truly is a blessing and a curse

In the meantime though, I’ll stick to the undecided route – i.e. cooking (or, playing) with healthy food!

Yesterday’s playtime included squash (told ya you’d be seeing a lot of this) and cookie cutters… Which I heart, because cookie cutters equal perfect shapes and perfect shapes make this perfectionist, perfectly happy.

At first I thought, “ravioli!” Which was then immediately followed by, “boring!” So instead, I went for a mix between lasagna and ravioli – A ravioli stack. Easy, but elegant. What more could a girl want!?

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A Portobello Mushroom and Curried Spinach Quiche By GreenChefs Golubka

portobello mushroom curried spinach quiche greenchefs golubka 01 A Portobello Mushroom and Curried Spinach Quiche By GreenChefs GolubkaPhotography Golubka

For this recipe, you might end up with some extra filling, which is still very good by itself, with a green salad or crackers. Knowing my family’s appetite, I made a double portion of the crust “dough”, and used it for a variety of tart sizes, making individual ones for Paloma. She now eats entirely on her own and enjoys being in charge of her meals, not letting anyone interfere with her spoon. Having a quiche all to herself made her one happy girl, and there may have been a few second helpings involved.

As predicted, I didn’t regret making the extra quiches, as all of them were gone in no time.

The quiche is particularly good when combined with a simple watercress and pea salad, my newfound culinary delight. I’ve tried watercress many times before, and always believed it to be too strong and tangy for me to enjoy. Well, I’ve recently realized that that’s not always the case. If you try it in a right combination of flavours that balance the tang just right, it’s quite refreshing and delicious.

We’ve been enjoying milder weather, which is always exciting after months of lazy summer heat. Consequently, our farmers market has opened for a new season, and the lengthy wait for the freshest local produce is over. We’re happy.

portobello mushroom curried spinach quiche greenchefs golubka 02 A Portobello Mushroom and Curried Spinach Quiche By GreenChefs Golubka Continue Reading / Additional Photos / Videos

Sun Dried Tomato, Basil and Olive Tart By GreenChefs Golubka

sun dried tomato basil olive tart raw recipe 01 Sun Dried Tomato, Basil and Olive Tart By GreenChefs GolubkaPhotography Golubka

Before falling in love with raw food, I went through a vegetarian phase, which lasted for several years. My kitchen shelves are still stocked with lots of inspiring cookbooks from that time. One of my favourites was New Vegetarian Food by Christine McFadden. It had a number of smart, tasty recipes that I kept coming back to, and this tart is a tribute to one of them. A sun dried tomato, basil and olive tart.

Let me just say that the recipes for both the original and raw variety of this tart are very close to my heart.
The former reminds me of the time when I just became interested in whole foods. It brings me back to those first few exciting years in the kitchen, when I discovered that nourishing food is also versatile and delicious.
The latter is a source of personal culinary achievement. I love it when a recipe that I’ve been daydreaming about comes together just the way I imagined. This raw tart tastes almost exactly like the original, or maybe even a bit better.

Of course, the original recipe calls for ricotta and parmesan cheeses, eggs and butter. After some brainstorming and careful estimations, I came up with this little tribute, and we loved it on the first try. It’s wonderfully creamy, with a subtly spiced crust, and bits of basil, sun-dried tomatoes and black Cerignola olives spread all throughout.

Luckily, it’s the season of fragrant, local & organic tomatoes here in Florida – just in time to garnish and bring some sweetness to the plate.

I made several tarts of different sizes, as I usually do with any kinds of tarts, pies, or quiches. There were individual, baby ones for Paloma and for bringing to lunch at work, and bigger ones for the whole family. I also discovered that the tart holds very well in the refrigerator for several days, unlike many other raw dishes. In fact, it becomes even better after it sits and all the flavours become integrated.

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Scarlet Quinoa (Bite This)

Scarlet Quinoa 02 Scarlet Quinoa (Bite This)Photographer V Blak

I have had many different incarnations of Scarlet Quinoa. Mostly people make it with red Quinoa because, well, it’s red. But I don’t really like the flavor. Tastes too earthy for me. Though I do like it as a breakfast grain with dried fruit, but that’s a different bite…My version is a super, delicious, simple recipe to whip up. Especially if you have some leftover Quinoa from a previous dish. And let’s not forget, it looks prudy too!

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Stress, Good Times, Kids and Some Raw Macaoni and Cheese By GreenChef Juli Novotny

juli mac cheese raw food 04 Stress, Good Times, Kids and Some Raw Macaoni and Cheese  By GreenChef Juli NovotnyPhotographer Juli Novotny

Ok, so it’s been a long couple of weeks for me. I have tons and tons of work to do and NO SITTERS! Our last sitter {that I talked about before} had to start her teaching career and has officially left us! We have been sitter searching and have found some lovely ladies but nobody has yet to start!

So that means next week will be well over a month without any help around here and I’m starting to go CRAZY. It’s been really fun at times, but mostly it’s been 1 hour naps {just enough time to clean the house, or take a shower, MAYBE}, me falling to sleep in bed at night with my oldest, waking up at 5:30 and sometimes 6:30a every day to “mom, I want juice…can I watch a show? Where are my toys? Mom, I’m hungry. Can we have a treat?” and LITERALLY having NO time to myself.

We’ve had a biting episode {oldest biting youngest}; Older pushing younger child in the bathtub, clothes and all; House paint being dumped all over our nice patio floor and super exciting stuff like that.

The TV, that I normally despise, has become my best friend.

Having my house cleaned yesterday was the HIGHLIGHT of my week. And driving in the car has become a nice relaxing time for me too: “ok boys, we’re getting in the car and driving to my office for kale chips and kookies!!!!!”

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Perfect For A Cool Fall Evening, Pasta alla Norma

vegan Pasta alla Norma 04 Perfect For A Cool Fall Evening, Pasta alla Norma

Sicilian Pasta with Eggplant, Basil and Soy Cheese. This classic meal tastes great in any season. We were happy to use our own eggplants from the garden, just rather sad that we don’t have more, but looking forward to next spring when we begin again to grow this wonderful vegetable.

Serves 2 people

For the Ingredients:

 

1 large handful spaghetti pasta (enough for 2 people)

2 Tbs. oil

1 can tomato pieces

1 red onion, chopped

1 clove garlic, minced

1 Tbs. Italian herbs

lemon juice

salt and pepper to taste

1 small eggplant, thinly sliced

fresh basil leaves, washed

100 grams soy cheese, grated

vegan Pasta alla Norma 02 Perfect For A Cool Fall Evening, Pasta alla Norma

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The High-Brow But Savvy Appetizer El Fiesta Spice Cannellini Balls By GreenChef Kathy Patalsky

Spice Cannellini Balls 01 The High Brow But Savvy Appetizer El Fiesta Spice Cannellini Balls By GreenChef Kathy PatalskyPhotography Kathy Patalsky

If you’re looking for a high-brow, party-savvy appetizer recipe made from affordable low-brow, healthy ingredients, my Fiesta Balls are for you. In a flash you can turn a boring can of white beans, some veggie accents and spices into creative, eye-catching balls that can easily be served at your next VIP’s-only dinner party. 



The presentation is simple and chic. Each lightly fried ball is placed on a large half-circle tomato slice. Then dusted with a hint of cayenne, paprika, pepper or your fave warming spice or zesty herb. Add a spicy salsa or harissa spread on the side or drizzled over top. Your guests will be raving “These balls are amazeballs!”



The best part about this recipe is that you can customize it to your hearts delight. Hate corn? Use mushrooms. Hate mushrooms? Use spinach. Hate spinach? Use olives. The veggie accent is totally up to you. Spices too. You can make these balls as hot and spicy as you’d like.

So whip out a low brow can of cannellini beans and brush off your serving tray. These balls are ready for their silver platter debut. 

Here is my originol recipe for Fiesta Bean Balls. Recipe variations follow below.

Spice Cannellini Balls 02 The High Brow But Savvy Appetizer El Fiesta Spice Cannellini Balls By GreenChef Kathy Patalsky Continue Reading / Additional Photos / Videos

My Latest Success, La’ Corn Cakes With A Chipotle Dressing By GreenChef Callie England

corncakes greenchef callie england 01 My Latest Success, La’ Corn Cakes With A Chipotle Dressing By GreenChef Callie EnglandPhotography Callie England

Lately, I’ve had quite a few flops in the kitchen. Which is why, I was super stoked when I came up with this dish and it actually tasted as good as I hoped.

Since I have issues with purchasing more corn than I (or a family of 5) needs, I wanted to find a way, other than corn relish, to make good use of it. For some reason, corn cakes immediately popped into my head and I decided to roll with it. I had most of the ingredients on hand, so to the kitchen I went…

I was in love with all the colors in the corn cakes… Isn’t raw food pretty!? Enjoy!

corncakes greenchef callie england 02 My Latest Success, La’ Corn Cakes With A Chipotle Dressing By GreenChef Callie England Continue Reading / Additional Photos / Videos

Sun Seed Nori Rolls In The Raw By GreenChef Marni Wasserman

raw nori greenchef marni wasserman 01 Sun Seed Nori Rolls In The Raw By GreenChef Marni Wasserman

I have never been one for sushi. I mean the l kind with white rice and raw fish. I won’t go into all the reasons why. To me, a real nori roll is one that is filled with veggies, kept raw and full of colour. It is one of my favourite things to eat. It is so simple to prepare and makes an amazing snack, lunch or dinner. I don’t know about you, but I like things full – by that I mean complete. I love my food bursting with flavour, colour and texture and there has to be more than one ingredient in my rolls – no matter what. How boring is “kappa maki” – just cucumber all alone in that roll. So sad. There are an abundance of other amazing veggies that would give anything to be inside a luscious roll of nori goodness.

So the key to raw nori making is to use raw nori sheets. It doesn’t work if you buy the toasted kind. So make sure to buy it raw. Then for the filling, you can go crazy with anything from sprouted quinoa, to chopped jicama (an incredible root veggie from Mexico), to shredded cauliflower. But I went on a totally new tangent. I soaked and sprouted some sunflower seeds and almonds– which are loaded with healthy fats and nutty texture. Then I blended them into my version of a mock tuna salad. I threw in some fresh herbs from my garden like dill, oregano and sage, added some dulse (a sea veggie – to give it that true vegan “sea” taste) and other condiments to just make it burst with unique flavour.

Once you spread that on your raw nori sheet, you are good to go and add loads of veggies. I would start with carrots, beets, cucumber, spinach, mango sprouts, avocado. This is a pretty good start and will fill your rolls rather nicely. I promise you will be pleasantly surprised how delicious and filling these are. Take them to your next party or just enjoy them on your own – they don’t even need to be dipped! Continue Reading / Additional Photos / Videos

GreenChef David Anderson | Mushroom Strudel

Mushroom Strudel with Braised Root Vegetables
by Dave Anderson, Owner and Executive Chef of Madeleine Bistro.

Serves about 2 to 4 people

mushroomstrudel GreenChef David Anderson | Mushroom Strudel

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