This sparkling jewel of a drink was the perfect finishing touch for our dinner the other night. The combination of chilled Prosecco and raspberries was so good. Try this recipe next time you have someone special over. It’s very…mmmm.
This recipe was sprung out of one of my many Martha Stewart inspired moments.
She called for straight up butter, of course, and so I wanted to see if I could use coconut butter instead. The batter was a little dry so I added nut milk and used chestnut flour instead of hazelnuts cause that’s what I had on hand and wow! They came out crunchy, delicately sweet and the perfect biscuit to serve along side some warm beverages.
If your following Bite This, you know recently we escaped the frigid cold of the East Coast and spent some weeks soaking up a little California sun. We spent our nights in a cabin right on the Pacific Coastline, enjoying many outdoor picnics, while we stared out at the beautiful ocean. This recipe came to life as I was preparing one of those outdoor late Sunday lunches. I was determined to find as many ways as possible to use the overflow of tangerines and lemons hanging from the trees around our cabin. I think I did good with this one. Well, the Monkie thought so.
The idea behind this post is quite simple. During my childhood back home, street vendors sold all kinds of snacks in small paper cones – toasted sunflower seeds, berries, nuts, candy, and other homemade treats. The food varied depending on the season and the part of the country. The cone is an inexpensive, simple container that was usually rolled and filled right on the spot.
During recess at school, we would often run across the street to a small market and buy whichever snacks were sold that day. Then we would proceed to sit in the schoolyard with our paper cones, gossiping and munching away.
Inspired by those memories, we had the idea to serve salad in an edible cone, just like ice-cream. We wanted to create a cone that would reflect the colours and flavours of the salad and add a nice crunch to the overall effect.
Oh my goodness, it is time to breathe. I spent the last 6 weeks working 15 hours a day without a taking a single day off and completed the greatest accomplishment of my life thus far…my book.Pure Pleasures: Luscious Live Food Recipes from the Glowing Temple Kitchen (link http://www.glowingtemple.com/purepleasures.php) is published! Wow, that feels good.
So now I’m trying to get back into some sort of “normal” rhythm, whatever that means. There’s actual dinners rather than downing a quick smoothie and yes, I’ve taken a few hours off here and there for time at the beach and visits with friends. Though, I’m having trouble not working because I guess I really created some pretty deep habits. It’s amazing how quickly something truly begins to feel natural. So I’m still up until midnight every night, but now it’s more with promotion rather than production and there’s a lot less pressure if I feel I need to put something off until tomorrow.
These last 6 weeks focused on design, writing and editing, so I’ve really been missing being able to get in the kitchen and create. Like really create. You know, something delicious, beautiful and gourmet, not just tossing together a salad. Now that I’m back to breathing, it’s time to play a little and here’s my first post-book creation that I wanted to share.
What do you think, time for a follow up to my Double Down Spicy Cashew Cheese post. I know, I am a one recipe skipping record kind of guy. This time, its Juli Novotny’s (kookie karma) famous spicy cheese kale chips. I made them the sameday I made the first patch of cheese, but I never got around to posting the photos or the how to instructions for the kale chips, so today is your lucky day or maybe not.
If you have never had a Kale Chip and think the whole idea of turning a green leafy lettuce into a chip is a bit odd, I am right there with you. The first time I heard about Kale Chips, I thought… what come on. A dried up leaf? But when I got my first bag of Juli’s chips, I was sold. WOW… I mean.. they were just great, but maybe they shouldn’t be called Chips. They are nothing like a corn or potato chip. They are more like a dried leaf or if you don’t fully dry them, they have a texture of a light jerky. Anyways… they are great in their own way. I would eat them any day over potato chips. Especially the cheesy version.
They are more like a dried leaf or if you don’t fully dry them, they have a texture of a light jerky
Now lets get into the how to make them part. The batch I made was enough for 8 people at a party or one hungry Monkie. The hungry monkie being me. I didn’t share any of them. In fact I ate them all within a day I think. I know… what a piggy monkie. But that is okay, it was my first batch and I earned the right to suck them all down and hey I live alone, so who am I going to share them with anyways? Basil the dog? I don’t think Cheese Kale Chips are something that should be on a dogs menu anyways. Carrots, definitely, heavy cashew cheese… hell no.
Beneath the Williamsburg Bridge, just off the East River, multitudes of microbes are silently ripening a viscous concoction formulated by two Argentinean transplants. The contents of this mixture, and of the modest kitchen itself, are poised to transform the face of one of the most impassioned and rapidly-growing foodie cultures: vegans.
Legend has it that thousands of years ago, in the deserts of Arabia, a nomad carrying milk in a sack made from sheep intestine produced the accidental first batch of cheese curds. Her movements agitated the amalgam of milk and intestinal enzymes and, under the hot sun, produced what we call cheese. Rennet (or Rennin), an enzyme that is a product of calf stomachs and sheep intestines is a key ingredient in typical cheeses – not only making most cheese undesirable for vegans, but also for vegetarians – many of whom imagine that cheese is somehow produced without harming animals. Some veal with your cheese?
They are pioneering a new cheese, and there is no reason that any food lover shouldn’t take them seriously
The world of vegan cheese-like-imitations usually consists of heavily processed soy products simply made to look like cheese at first glance – and never followed through by taste or texture. Some Vegan cheese-esque products are notorious among the adventurous, and tend to elicit the response “well it tastes ok if you cook it in something and add a ton of nutritional yeast, but never on its own”. Placing a block of vegan ‘cheese’ on a board among fruit and crackers would be considered heretical among cheese connoisseurs and self-aware vegans alike. “It Melts!” is usually the selling point for these rubbery replicas and even the long awaited ‘Scheese’, imported from Scotland is a yucky disappointment after months of anticipation by American dairy-abstainers. The only tolerable soy-based cheese is ‘Follow Your Heart’ Monterey Jack. Even still, none of these so-called cheeses even deserve the title ‘cheese’.
This Halloween is not only the first one that Paloma (now a 2 year old) can understand as a holiday, but, in a way, the first one for me. Although I’ve been living in the U.S. for twelve years, not having a young child and growing up without this tradition left me somehow indifferent to all the festivities. This year, everything’s changed.
Paloma is in daycare now, and is very curios about all the Halloween decorations and pumpkins that they’ve acquired. It’s funny how having a little kid can bring back the long gone excitement of the holidays.
I loved the challenge of making these raw cookies, playing with the shapes and colours. As for the flavours, I wanted to evoke true autumn tastes like pumpkin spice, carrot cake, nutmeg and clove, as well as include some new additions like matcha, mango, and black sesame. I was thrilled when everyone who tried the cookies loved the result.
I wanted to evoke true autumn tastes like pumpkin spice, carrot cake, nutmeg and cloves
This was a chance for me to experiment with sprouted oat flour, which I’ve been meaning to do for a while. I started with making a basic dry mix, and then added different ingredients for various cookie flavours.
Matcha powder (green tea powder) is another ingredient that I just started using. It’s been getting lots of good great publicity, as I always see tempting matcha recipes on food blogs and in magazines. Delicious! The multi-coloured oak leaves are also edible. Made of fresh coconut meat, flax seeds, and various fruits and vegetables – the recipe is coming soon!
Since summer is actually over, and I’m starting to eat things like mushroom stuffed pumpkin, it’s about time I posted my lemonade recipe. This post is long overdue, as my schedule seems to be more and more insane as the hours pass (but no excuses!). Regardless, this recipe was a special one I concocted for my trip to the gluten-free potluck in honor of Shauna and Danny’s new book, The Gluten-free Girl & The Chef.
I think this was my first official blog outing, which made me incredibly anxious, but I knew I would be safe in an environment based around Shauna. Hers was the first blog I ever read, after becoming gluten-intolerant (or…finding out). I read her book and cried, laughed, and sat in amazement at her writing and ability to share herself. I so admire that, being an incredibly private and possibly paranoid person myself. I’ve followed her ever since, and was excited by the idea to not only meet her, but make something to bring. I knew it had to stand out from the potluck crowd, and as my concord grape obsession was led by the summer season, I made a lemonade. I previously made a blueberry lemonade, which I still love, but this is a more unique combination of flavors that luckily went over very well with all the attendees.
I read her book and cried, laughed, and sat in amazement at her writing and ability to share herself.
(The Gluten-free Girl & The Chef Book Promo – Not A Vegan or Raw Recipe Book)
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!