May 012013
 

The moment one learns the joy of cooking is the moment things get interesting.

A whole world opens up. Recipes, cookbooks, classes, TV shows and food blogs.

It can be a bit overwhelming to the point that there are so many recipes you would like to create you ask, what will I create next? How do I choose?

And then someone makes a suggestion that sounds so amazing you just have to make that next.

Thank you Vivian.

Vivian's Rockin Root Veggie Salad

Vivian’s Rockin’ Root Veggie Salad

My friend Vivian from KyV farm created this deliciously simple recipe to use up any radishes, root veggies, fresh herbs and any hearty greens that can stand up to hanging out in some marinade.

I officially dubbed it Vivian’s Rockin’ Raw Root Veggie Salad.

Vivian's Rockin Root Veggie Salad

Vivian’s Rockin’ Root Veggie Salad

Make this basic marinated salad up once and eat 1000 different variations all week!

Add cooked beans and grains, raw nuts, dried fruit, fresh fruit, roasted tofu….

Stuff tacos with it or eat it as a side!

Vivian's Rockin Root Veggie Salad

Vivian’s Rockin’ Root Veggie Salad

Once you try it I think you will agree – it’s an awesome way to eat raw root veggies!

Vivian's Rockin Raw Root Veggie Salad

Vivian’s Rockin Raw Root Veggie Salad

 Vivian’s Rockin’ Raw Root Veggie Salad

Vegan, Gluten Free
Printable Recipe
Vegetables from KyV Farm

Ingredients

1 watermelon radish
1 golden beet (or any beet but it will color everything red)
4 large carrots (or about 3 cups)
1 small head red cabbage
1 green onion top
2 small green garlic (or 1 clove fresh garlic)
3 broccoli stems
Handful cilantro
Coarse sea salt and fresh ground pepper, to taste

Dressing
1/4 cup olive oil
3 Tbsp red wine vinegar (or balsamic vinegar)
2 tsp mustard
2 tsp agave (or honey)

Directions

1. Chop all ingredients or place in food processor to chop.

2. Whisk dressing ingredients and pour over salad mixture.

**No nutrition info since serving size may vary widely.

Apr 162013
 

Grilled Adobo Tofu and Veggies
Open your mind……

“Eat food. Not too much. Mostly plants.” ― Michael Pollan, In Defense of Food: An Eater’s Manifesto

Grilled Adobo Tofu and Veggies over Fresh Citrus Salsa and Cilantro Sunflower Seed Pesto

Grilled Adobo Tofu and Veggies over Fresh Citrus Salsa and Cilantro Sunflower Seed Pesto

“Many people know that animals around the world are treated badly, yet they turn their minds away.” - Ruby Roth, Vegan is Love

So I say…..open your mind to what is going on in factory farms. 

“Were the walls of our meat industry to become transparent, literally or even figuratively, we would not long continue to raise, kill, and eat animals the way we do.”
Michael Pollan, The Omnivore’s Dilemma: A Natural History of Four Meals
 

“I would NEVER.”  Some people say.
Never give up meat. Give up dairy. Eat tofu.

I do believe I heard that out of my husband’s mouth.

(But curiosity got the best of him.)

It looks like chicken.

“Hey! It’s pretty good!”

Score.

Grilled Adobo Tofu and Veggies over Fresh Citrus Salsa and Cilantro Sunflower Seed Pesto

Grilled Adobo Tofu and Veggies over Fresh Citrus Salsa and Cilantro Sunflower Seed Pesto

How did I manage to do this and WHY?

Let’s start with the why.

For the same reason I would pre-prep and pre-make dishes for my CSA….so folks would at least try it.  Even ONE meat and dairy free meal helps your body, the environment and, of course, the animals that were not eaten.

“But that’s the challenge — to change the system more than it changes you.”
Michael Pollan, The Omnivore’s Dilemma: A Natural History of Four Meals
Grilled Adobo Tofu and Veggies over Fresh Citrus Salsa and Cilantro Sunflower Seed Pesto

Grilled Adobo Tofu and Veggies over Fresh Citrus Salsa and Cilantro Sunflower Seed Pesto

The HOW.

Tips on how to make tofu look like chicken.

Step 1: Press well.  Do this the day before you are going to eat it or at least a few hours in advance.  I LOVE my tofu xpress, or you can simply wrap the tofu in thick paper towels and a kitchen towel, place it between two plates and weight down the top plate with a very heavy book and/or soup cans.  If you are pressing it overnight, place in the fridge; if not, it is fine to leave on the counter.

Step 2: Cut around the entire tofu to remove any flat planes and edges – think chicken breast. Save all the little shreds to season and throw on a salad.

Step 3: Now cut the tofu into similarly sized but asymmetrical pieces.

Step 4: Run your knife along the flat planes making small downward cuts to shred the edges a bit and then throw the tofu in the marinade.  See the below video and I promise to get a better one soon! Stay tuned…..

(All these steps will also help the marinade seep in a bit better.)

Ever wondered how to disguise tofu? This very humorous, last minute (and shaky) video shows you how. 
Warning: The videographer was my 4 year old.

 Now that all the nuts and bolts are out of the way, let’s get down to the food.

The weather is getting warmer and people are ready to start grilling!  There is nothing like a nice crisp char on some veggies and a mouth-watering, marinated protein-of-choice (tempeh would be great too) - perfect with cool salsa and creamy avocado.  This whole concoction, nestled in a bed of aromatic-nutty cilantro and sunflower seed pesto, is a perfect medley of flavor, texture and temperature.

Grilled Adobo Tofu and Veggies over Fresh Citrus Salsa and Cilantro Sunflower Seed Pesto

Grilled Adobo Tofu and Veggies over Fresh Citrus Salsa and Cilantro Sunflower Seed Pesto 

Grilled Adobo Tofu and Veggies over Fresh Citrus Salsa and Cilantro Sun Flower Seed Pesto  

 ___________________________________

Grilled Adobo Tofu and Veggies

Grilled Adobo Tofu and Veggies

 Grilled Adobo Tofu and Veggies

Serves 6
Vegan, Gluten Free
Printable Recipe
Tip: Press the tofu overnight and then marinate during the day.

Ingredients

1 block organic, extra firm tofu, pressed 1 hour to overnight
2 Tbsp + 2 tsp adobo seasoning
1 Tbsp + 2 tsp olive oil
2 fresh zucchini, sliced
1 onion, quartered and cut into chunks
5oz button mushrooms

Adobo Seasoning Recipe
Notes: You will definitely have left over.
This step can be skipped by purchasing pre-mixed adobo seasoning.
2 tsp each; garlic powder, black pepper, onion powder, cumin, dried oregano
1 tsp chili powder
1 Tbsp paprika
2 Tbsp salt

Directions

1. Mix 2 Tbsp adobo seasoning and 1 Tbsp olive oil in a large bowl; cut tofu into chunks (see tip on how to make tofu look like chicken) and add to bowl; toss to coat and set aside for at least an hour or the day.

2. Preheat grill to medium high; season the vegetables with remaining 2 tsp adobo seasoning and 2 tsp olive oil; toss to coat.

3. Thread veggies and tofu onto skewers in an alternating pattern; spray with organic, non-stick spray.

4. Grill until nice char marks appear and vegetables are soft but not mushy; 5-10 minutes on one side and 5 or so minutes on the next.

Full Nutrition Info

Fresh Citrus Salsa

Fresh Citrus Salsa

Fresh Citrus Salsa

Serves 6
Vegan, Gluten Free
Printable Recipe

Ingredients

2 tomatoes, chopped
1 navel orange, peeled and chopped
1/4 red onion, chopped
Juice 1 lime
1 avocado, seeded and chopped
1/4 cup cilantro, chopped
Dash coarse sea salt

Directions

1. Mix all ingredients in a medium bowl.

Full Nutrition Info

Cilantro Sunflower Seed Pesto

Cilantro Sunflower Seed Pesto

Cilantro Sunflower Seed Pesto

Serves 6
Vegan, Gluten Free
Printable Recipe

Ingredients

1 cup fresh cilantro
1 Tbsp chopped onion
2 Tbsp olive oil
1/2 cup roasted sunflower seeds
1/8 – 1/4 tsp coarse sea salt (depending on taste)
1/4 cup water

Directions

1. Mix all ingredients in Magic Bullet or blender.

!Full Nutrition Info

Enjoy this grilled Adobo Tofu and Veggies

May 022012
 
Welcome back to Wine Down Wednesday where I review a vegan dish paired with two different wines.

To pair wines with a meatless dish we must look at the spices and main flavors of the recipe – In this case, the Vinadloo spices – a mixture of coriander, garlic, cumin, ginger, cinnamon, cardamom, cayenne, mustard, black pepper and cloves.

 

Broadbent Malbec and Tierra De Antes Chardonnay
I chose this dish because pattypan squash and fresh, sweet corn are just coming into season in North Florida.  I was amazed at how the chowder actually tasted like a cream based chowder – and growing up in New England, I know my chowder.  This dish would be great with a wide variety of spices – keep it simple with some salt and pepper, try herbs such as thyme and rosemary, or, if you like Indian flavors, you’ll love this Vindaloo version.

 

Sweet Corn and Pattypan Squash Chowder
The Wines chosen to pair are:
Broadbent Malbec and Tierra De Antes Chardonnay.

Broadbent Malbec, (Mendoza, Argentina)
The Malbec grapes for this wine are grown in the desert-like conditions of Argentina and are irrigated with mountain spring water that flows through a series of canals that date back to the Pre-Columbian Incan Empire. Broadbent’s description is, ” This Malbec is fresh with delicious fruit character, spicy plum notes and a silky and seductive finish.”

Tierra De Antes Chardonnay, 2010 (Mendoza, Argentina)
The Tierra De Antes vineyards are planted in Barrancas, Maipú & Mendoza in Argentina. There is a portion of the Chardonnay that spends 8 months in oak. The emphasis of this wine is the fresh, tropical fruit character that Chardonnay can achieve in a moderate to warm climate as found in and around the Mendoza region in Argentina. An article in the Washington Post lists this wine as an excellent palate cleanser or “party white”
The rating info:
Categories

Category #1 – How well my dish turned out.
Category #2 – How well I like the wine.
Category #3 – Pairing notes – How well this wine pairs with the dish.

Rating Scale

Bleck -This wine is pretty bad.
Ho Hum- I could drink it if I was at a football game and there was nothing else in the cooler.
Nice -Good table wine. I would keep this in the wine cooler if it was a good value.
Yum – This is good, I would pay a fair bit more and have it for a special occasion.
Damn that’s Good – Self explanatory.
** We will use the same terminology for how the dish turned out and how well it paired.

Category #1 – The Dish

Rating of YUM – This soup is super fresh and creamy – though there is no sugar in this dish, the coconut milk and corn give it a mild sweetness and the Vindaloo is a bit spicy from Cayenne.  This is perfect for spring or the start of summer.

Category #2 – The Wines

Broadbent Malbec – Rating of YUM

Juicy! Buttery! Raisin and stone-fruit flavors.  Delicious with the perfect body and sweetness – the down the middle of the road - not too heavy and not too sweet – I would definitely buy this one again.

Tierra De Antes Chardonnay – Rating of Ho Hum

This wine was to mild and light it didn’t appeal to me.  The body was too thin for me and, though I tasted tropical flavors, it didn’t win me over.  In the context of the aforementioned article that listed this wine as a great “palate cleanser” or “party wine” this would work well.

 

Broadbent Malbec and Tierra De Antes Chardonnay

Category #3 – The Pairing

Broadbent Malbec – Rating of Damn That’s Good

Though I’m not as much of a fan of red wines any more, the Malbec definitely won out – the buttery texture was really nice with the creamy soup.  It balanced the dish out beautifully.
Tierra De Antes Chardonnay – Rating of Nice
The wine with the dish was a bit better.  It enriched the sweet corn flavor in the chowder and was nice and cool with the warm spicy soup.
Where to buy
All the wines will be for sale locally at the Grotto in San Marco. You can contact Mitch Woodlief, grottomitch@aol.com with questions and pricing (please call prior to heading over to ensure they are in stock) and anyone outside the Greater Jacksonville area can contact E-MAIL: info@broadbent.com PHONE: US +1 415-931-1725.

 

Sweet Corn and Pattypan Squash Chowder

Sweet Corn and Pattypan Squash Chowder

Serves 6
Vegan, Gluten Free
Printable Recipe
Ingredients

1 Tbsp olive oil
1 large sweet onion, diced
1 Tbsp Vindaloo seasoning (or curry powder)
2 cups yellow squash, I used summer squash and pattypan squash (I used KYV Farm)
1 about 3 to 4 fresh ears, kernels removed, or one 10-oz bag frozen sweet corn
1 14-oz can Fire Roasted Diced Tomatoes
with Green Chiles, drained (I used Muir Glen Organic)
3 cups salt free vegetable broth, ( Iused Vivian’s Vivacious Vegetable Broth)
Sea salt and ground pepper, to taste
½ cup nutritional yeast
1 14-oz can light coconut milk

Optional Toppings
Fresh Cilantro or Culantro

Directions



1. Heat 1 Tbsp olive oil in a stockpot over medium high heat.  Add onion and sautee about 7 minutes or until soft.  Add Vindaloo seasoning, squash and corn; cook until heated through, about 5 minutes.  Add tomatoes, broth, salt and pepper (if needed), bring to a boil, reduce heat and simmer, about 10 to 15 minutes or until squash is soft; stir in nutritional yeast and cook an additional minute. Remove from heat and stir in coconut milk.

Nutrition Facts
6 Servings
Amount Per Serving

Calories 134.9
Total Fat 3.9 g
Saturated Fat 1.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.8 g
Cholesterol 0.0 mg
Sodium 103.7 mg
Potassium 479.5 mg
Total Carbohydrate 20.7 g
Dietary Fiber 5.0 g
Sugars 3.9 g
Protein 8.1 g

Vitamin A 7.1 %
Vitamin B-12 88.7 %
Vitamin B-6 329.4 %
Vitamin C 30.0 %
Vitamin D 0.0 %
Vitamin E 1.7 %
Calcium 2.5 %
Copper 6.7 %
Folate 48.3 %
Iron 7.5 %
Magnesium 9.2 %
Manganese 11.6 %
Niacin 191.7 %
Pantothenic Acid 8.8 %
Phosphorus 17.5 %
Riboflavin 382.5 %
Selenium 22.1 %
Thiamin 431.6 %
Zinc 17.2 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

Apr 192012
 
Welcome back to Wine Down Wednesday where I review a vegan dish paired with two different wines.
To pair wines with a meatless dish we must look at the spices and main flavors of the recipe.


For an ideal pairing we look for wines that that compliment Sweet Potato and Tahini Burgers Citrus, Mango and Avocado Salsa we look at the tahini, sweet potato, citrus and mango.


The Wines selected to taste are Warwick ‘First Lady’ Cabernet Sauvignon and Barboursville Viognier.

Sweet Potato and Tahini Burgers
with Citrus, Mango and Avocado Salsa

These sweet-spicy burgers are super easy to put together – only six ingredients. They can be baked, grilled or pan seared.  The mango salsa a spur of the moment inspiration that compliments the burgers so well it is a match made in heaven.  Mangos are on sale for a dollar and avocado is super cheap right now, too.  I had a jalapeno on hand to add a kick and some fresh Florida oranges and limes to add a nice tang.  For a side, I a added some nice steamed edamame with a sprinkle of coarse sea salt.

Time Saving Tip: To save time for the salsa, simply buy a quality store bought mango or citrus salsa in the refrigerated produce section of your grocery!


From 1791 through 1902 Warwick Wine Estate in South Africa was originally known as  ‘De Goede Sukses’, the Good Success farm.  It was later renamed Warwick after being purchased by Colonel Alexander Gordon of the Warwickshire regiment.  In the 60′s the winery traded hands again when it was purchased by Norma Ratcliffe and her husband Stan.  After initially selling the grapes wholesale to other wineries, Norma studied the art of winemaking and began producing her own wine in 1984.  She was the first female wine maker in South Africa, thus the ‘First Lady’ Cabernet Sauvignon is named as a tribute to Norma.

The winemaker’s notes, “The wine has a deep and intense ruby red colour. The nose reveals lots of red berries and sweet black cherries, complemented by sweet vanilla and chocolate oak background. The smooth ripe, round tannins make this wine easy to drink while still retaining a full body. The balanced acid creates a firm finish that is complemented by a lingering sweetness.”


Barboursville vineyards reside along side the Blue Ridge Mountains of Virginia, owned by Gianni Zonin of Gamnbellara Italy who is a 7th generation winemaker. This Viognier Reserve is grown by the general manager-winemaker Luca Paschina who has a degree in oenology; the study of all aspects of wine. 

It looks like I have found my calling – I must go back to school for an oenology degree. I wonder if this is an offering at FSU.  If not, I will simply have to attend the the Instituto Umberto in Alba Italy as Luca Paschina did.
Gregg from Broadbent Selections sent me some additional information on the vineyard that I thought was interesting, “this second-generation estate house at Barboursville plantation was designed by Thomas Jefferson, one of only 3 residences he designed for his friends. The Barbour family continued to occupy this residence until it was destroyed by accidental fire at Christmas, 1884, and returned to the elegant Georgian villa next door for several generations, now The 1804 Inn”

The Viognier, pronounced Vee-‘O’-nyaaay, is fermented in steel with tropical and floral tones.  It does well with aging of 4 to 5 years.  The photos of the vineyard are gorgeous-I would love to visit and take some of the cooking classes offered at their restaurant.

Categories



Category #1 – How well my dish turned out.
Category #2 – How well I like the wine.
Category #3 – Pairing notes – How well this wine pairs with the dish.


Rating Scale


Bleck -This wine is pretty bad.
Ho Hum- I could drink it if I was at a football game and there was nothing else in the cooler.
Nice -Good table wine. I would keep this in the wine cooler if it was a good value.
Yum – This is good, I would pay a fair bit more and have it for a special occasion.
Damn that’s Good – Self explanatory.
** We will use the same terminology for how the dish turned out and how well it paired.


Category #1 The Dish

Rating of Nice.  I would definitely make these burgers again as long as I could make the salsa with them.  I think that is what really made the dish.  It had all the elements I love - sweet from the mangos and sweet potato, aromatics from the cilantro and a spicy kick from the Cajun seasoning and jalapeno peppers.  The tahini wasn’t a prominent flavor, it just added enough to give it a nutty hint in the background. These were awesome with a bit of Arizona Gunslinger hot sauce on the side. 


Category #2 The Wine

Warwick Cabernet Sauvignon 2009 gets a rating of Damn That’s Good.  I’ve started a little wine journal now so I can sit down and write the first things that come to mind.  I’m still amazed when I go and look at reviews afterwards and the reviews actually coincide with my perception.  For this Cabernet the first thing I wrote down was chocolate/cocoa and no aftertaste. After sitting and swirling a bit I added perfect balance of dry and sweet, not too heavy.  Smoky mesquite.  Great with grilled foods.  My husband happened to be cooking on the grill at the time which may have had some influence there.

Virginia Voignier Reserve, 2010 also gets a rating of DAMN THAT’S GOOD.  I had to write that one in caps for emphasis.  On first taste I wrote honey, mango and tad sweeter than Chardonnays, higher percentage of residual sugar ?  I loved the honey-lemon color.  I also wrote down grass reminiscent of summer fresh cut grass which is interesting because in a review of the wine I read “herbal frame” – I wonder if my interpretation was the grassiness.

Category #3 The Pairing

Both get a rating of Yum.  Each brought the dish up to another level in it’s own way.  If I had rated the dish higher, the wines would have elevated the pairings to a DTG. 
The smoky-cocoa cabernet brings out the spicy elements of the dish and has a light enough body to not overpower the sweet potato burgers. 
The Viognier complimented the sweetness of the mango and sweet potato; the wine acquired an added layer of a lemony-citrus flavor when paired with the dish-refreshing and smooth.

Where to buy

All the wines will be for sale locally at the Grotto in San Marco. Please call first to ensure they are in stock.  You can contact Mitch Woodlief, grottomitch@aol.com with questions and pricing.  Anyone outside the Greater Jacksonville area can contact E-MAIL: info@broadbent.com PHONE: US +1 415-931-1725.

Sweet Potato Tahini Burgers

with Citrus, Mango and Avocado Salsa

Inspired by Lunch Box Bunch
Serves 6
Vegan, Gluten Free, Dairy Free

Ingredients

Burgers
1 can of sweet potato
2 cans cannellini or pinto beans, rinsed and drained
2 heaping Tbsp tahini
2 Tbsp maple or agave syrup
1/2 tsp Cajun seasoning
1/3 cup oats, pulsed in magic bullet, blender or food processor to grind it a bit

Salsa
1 mango, seeded and chopped
2 oranges, peeled and chopped
1 avocado, seeded and chopped
1/4 jalapeno pepper, chopped
1 tsp minced fresh ginger
Juice of 1 lime
Handful fresh cilantro, chopped

Directions

1. Preheat oven to 350F.  Add all burger ingredients to a food processor and pulse a few times, so just mixed.  Form into patties and place on a baking tray rubbed with oil.  Bake for 20 to 30 minutes, turning halfway through.  Turn on broiler to high at the end to crisp outside – about 1 to 2 minutes or until browned.

2. Meanwhile mix the salsa ingredients in a small bowl. 

3. Top each burger with a generous heaping of salsa and serve with Barboursville Viognier or Warwick First Lady Cabernet.

Nutrition Facts
6 Servings
Amount Per Serving

Calories 381.5
Total Fat 8.2 g
Saturated Fat 1.3 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 4.1 g
Cholesterol 0.0 mg
Sodium 113.4 mg
Potassium 1,199.3 mg
Total Carbohydrate 67.5 g
Dietary Fiber 14.4 g
Sugars 8.3 g
Protein 15.8 g

Vitamin A 185.7 %
Vitamin B-12 0.0 %
Vitamin B-6 20.7 %
Vitamin C 65.9 %
Vitamin D 0.0 %
Vitamin E 5.8 %
Calcium 18.3 %
Copper 35.7 %
Folate 42.5 %
Iron 36.5 %
Magnesium 31.7 %
Manganese 78.9 %
Niacin 8.5 %
Pantothenic Acid 12.9 %
Phosphorus 27.3 %
Riboflavin 14.1 %
Selenium 5.2 %
Thiamin 25.9 %
Zinc 19.1 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Please note that as an ammendment to the Black Bean Soup post I would like to change my rating of the Pares Balta to a Damn thats Good. I’ll definitely be ordering more of because of it’s summer drinkability factor as well as the new information provided that this wine is produced with absolutely now animal products so it’s perfect for a plant based diet.

Apr 042012
 

Welcome back to Wine Down Wednesday where I review a vegan dish paired with two different wines. 
To pair wines with a meatless dish we consider the spices and main flavors of the recipe. For black bean soup we need a wine that nicely compliments Bragg Liquid Aminos, chili powder and cilantro.
The wines chosen to pair.
PARES BALTA Ros de Pacs 2011, (Penedes, Spain)
 PARES BALTA Ros de Pacs 2011, (Penedes, Spain), is a family owned organic winery about half an hour south of Barcelona.  The winemakers are two young women, Maria Elena Jimenez and Marta Casas.  Pares Balta has a National Park as part of its land holdings, the vineyard photo below is of a clearing in the park. Pares Balta has their own colony of bees to pollinate the vines and a flock of sheep to eat weeds in the vineyards and provide a natural compost. These vineyards have never seen chemicals.  I have decided I must visit this winery.  It is definitely right up my alley.  You go Maria and Marta.  Girl power!
A clearing at the winery – beautiful.

 

Parés Baltà

 

CRASTO Douro Red 2009, (Douro, Portugal)
CRASTO Douro Red 2009, (Douro, Portugal) is from Quinto do Crasto whose vineyard dates back to the 17th century.  A few of their grape varieties are soon-to-be organic!  The grapes are primarily farmed on these picturesque terraces.


The grapes are both fermented in this state of the art part of the winery and they also crush grapes the old fashioned way - by foot!  Because the foot has padding whereas stainless paddles don’t, it’s a much gentler way to extract the juice. 


My friend Gregg from Broadbent who is providing the wines.
A little yoga and wine.  Tough day at the office, poor guy.

As an update to two previous wine posts, I actually had the privilege of meeting Adi, the wine maker of the BADENHORST ‘Secateurs’ Chenin Blanc 2011, (Swartland, South Africa) and BADENHORST ‘Secateurs’ Red 2010, (Swartland, South Africa).  Gregg brought him to our yoga class and, amazingly, he held up pretty well – he didn’t pass out or leave.  We figure it’s because he must wrestle lions in Africa.

Nothing like a photo after a 90 minute heated power yoga class.
BLACK BEAN SOUP WITH FORBIDDEN RICE
Black bean soup is such a comfort food that you would never guess how healthy it is.  It is filling and flavorful with the saltiness from the Bragg Liquid Aminos (tastes like soy sauce), creamy cool avocado, and super fresh cilantro.  This is a SUPER simple recipe and, if using leftover rice, will take you less time than it takes to go get fast food. I love quick and easy meals! 

Categories
Category #1 – How well my dish turned out.
Category #2 – How well I like the wine.
Category #3 – Pairing notes – How well this wine pairs with the dish.

Rating Scale
Bleck -This wine is pretty bad.
Ho Hum- I could drink it if I was at a football game and there was nothing else in the cooler.
Nice -Good table wine. I would keep this in the wine cooler if it was a good value.
Yum – This is good, I would pay a fair bit more and have it for a special occasion.
Damn that’s Good – Self explanatory.
** The same terminology will be used to rate the dish and how well it paired. 

Category #1 – The Dish
Rating of Damn That’s Good
After my last experience with an E2 diet recipe, I knew I needed to add a little bit of fat.  I added a tablespoon or two of olive oil and added and amended a few ingredients.  The result was absolutely delicious.  I was unsure how the Liquid Aminos would taste in a black bean soup, but I loved the saltiness with the tang of soy.  The avocados and cilantro really cooled the soup down.  Next time I might actually make this spicy although this time I abstained because my three year old isn’t too keen on cayenne.  I added the forbidden rice because I had it on hand – it was perfect because it mirrored the hearty texture of the black beans.

Category #2 – The Wines

PARES BALTA Ros de Pacs

PARES BALTA Ros de Pacs -Rating of YUM.  It both looks and tastes like strawberries.  I LOVE the color – like cherry red lipstick.  It has a very light body and would be perfectly refreshing on a hot day.

Crasto Douro Red

CRASTO Douro Red 2009- Rating of YUM (but possibly higher if I was a “red” girl like I used to be.) I loved the color of this one as well – a deep purple/burgundy. My first thought was a really light port and come to find out, it is made from the same varieties that are used in a Port wine, but it is fermented dry and not fortified.

Category #3 – The Pairing
Rating of  Damn that’s Good for the Pares Balta highlighted the avocado and cilantro flavors and, during the meal the berry flavor intensified. It was really refreshing. 
Rating of YUM for the Crasto along with the black beans made me think of coffee, chocolate and mole sauce.  If you like a rich red wine, this is perfect.

Where to buy

All the wines will be for sale locally at the Grotto in San Marco. You can contact Mitch Woodlief, grottomitch@aol.com with questions and pricing and anyone outside the Greater Jacksonville area can contact E-MAIL: info@broadbent.com PHONE: US +1 415-931-1725.
Black Bean Soup with Forbidden Rice
Inspired by E2 Black Beans and Rice
Serves 4, 1/2 cup beans and 1/2 cup rice
Vegan, Gluten Free, Dairy Free
Printable Recipe

Ingredients

2 Tbsp extra virgin olive oil
1 onion, chopped
2 cloves garlic, chopped
2 cups cooked black beans (of using canned, be sure to rinse and drain well) 
1 to 2 cups vegetable stock
1/2 cup canned, undrained fire roasted diced tomatoes
2 Tbsp braggs liquid aminos or gluten free tamari or soy sauce
1 Tbsp chili powder
2 cups cooked forbidden rice or brown rice

Garnish
1 avocado, seeded and cubed
Fresh diced tomatoes (from KYV farm)or extra fire roasted tomatoes
Lost of fresh cilantro (from KYV farm)
Fresh lime juice (about one lime)

Directions

1. Heat olive oil in a small pot, sauté onion about five minutes; add garlic, sauté an additional minute.  Add black beans, vegetable stock, tomatoes, liquid aminos and chili powder.  Bring to a boil, reduce heat and simmer about 10 minutes, or thickened to your taste.

2. Serve black beans over rice; top with 1/4 avocado, a dollop of diced tomatoes, fresh cilantro and a squeeze of lime.

Nutrition Facts
4 Servings
Amount Per Serving

Calories 394.5
Total Fat 16.0 g
Saturated Fat 2.1 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 5.1 g
Cholesterol 0.0 mg
Sodium 566.7 mg
Potassium 362.6 mg
Total Carbohydrate 70.1 g
Dietary Fiber 23.1 g
Sugars 2.6 g
Protein 15.1 g

Vitamin A 13.7 %
Vitamin B-12 0.0 %
Vitamin B-6 7.3 %
Vitamin C 24.9 %
Vitamin D 0.0 %
Vitamin E 4.6 %
Calcium 8.4 %
Copper 2.1 %
Folate 2.6 %
Iron 20.4 %
Magnesium 2.1 %
Manganese 6.7 %
Niacin 1.2 %
Pantothenic Acid 0.7 %
Phosphorus 2.4 %
Riboflavin 1.6 %
Selenium 1.0 %
Thiamin 2.0 %
Zinc 1.1 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Apr 022012
 

Forbidden rice is a black/purple, nutrient dense heirloom rice – with lots of vitamins and amino acids.  But the real reason to try this rice is the taste and color.  When cooked it becomes a gorgeous dark eggplant color that makes a striking presentation, perfect for a special occasion.  I got this in the bulk bins at my local natural food store, Native Sun, for $3.89 per pound.  (Not bad when you consider how many people a pound of dry rice would feed.)The taste is nutty with a touch of natural sweetness and the texture is firm and dense – like that of sticky rice used in sushi rolls.  In fact, it is sometimes used as a replacement for the sticky white rice. 

If you can’t get your hands on forbidden rice, simply sub anything you have on hand.  It will still go perfectly with the warm, chewy lentils with that hint of aromatic curry.  Next time I will be making a double batch as I had this for lunch, dinner and lunch the next day.

Also on sale I found this interesting coconut vinegar.  Since I love all things coconut and have saved quite a bit since deciding to forgo meat, I decided to splurge and try it.  This is not necessary for this dish but I added a splash and really enjoyed the hint of coconut in the background.  Another thing you could try is to stir in a bit of coconut milk at the same time you add the parsley.  

Forbidden Rice with Indian Spiced Lentils

Slightly Adapted from Kalyn’s Kitchen
Serves 4
Vegan, Gluten Free, Dairy Free
Printable Recipe

Ingredients

2 Tbsp EVOO (extra virgin olive oil)
3/4 of one onion, chopped
2 cloves garlic, minced
1 Tbsp curry powder
1 cup yellow split lentils (or any lentils you prefer), rinsed well
2 cups vegetable broth
Salt and pepper
1/2 cup chopped parsley
2 tsp coconut vinegar (optional)

Forbidden Rice

1 Tbsp EVOO
1/2 cup forbidden rice
1/4 of one onion, chopped
1 clove garlic, minced
1 cups vegetable broth
Salt and pepper

Directions

1. Heat EVOO in a medium pot over medium high heat.  Add onion and garlic; saute three minutes or so; add forbidden rice, broth, salt and pepper.  Bring to a boil, reduce heat, cover and simmer about 50 minutes or until liquid is absorbed.

2. Heat EVOO in a second medium pot over medium high heat.  Add onion, saute about five minutes; add garlic and curry powder, saute 2 minutes; add lentils, broth, salt and pepper.  Bring to a boil, reduce heat and cover.  Simmer 30 to 40 minutes or until lentils are soft to your preference.  Remove from heat, stir in parsley and coconut vinegar.  Divide rice and lentils evenly into four dishes.  Garnish with additional parsley if desired.

Nutrition Facts
4 Servings
Amount Per Serving

Calories 244.9
Total Fat 11.4 g
Saturated Fat 1.4 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 7.6 g
Cholesterol 0.0 mg
Sodium 84.4 mg
Potassium 286.1 mg
Total Carbohydrate 30.7 g
Dietary Fiber 6.0 g
Sugars 0.7 g
Protein 7.7 g

Vitamin A 13.0 %
Vitamin B-12 0.0 %
Vitamin B-6 8.1 %
Vitamin C 21.2 %
Vitamin D 0.0 %
Vitamin E 7.3 %
Calcium 3.5 %
Copper 8.3 %
Folate 26.7 %
Iron 17.0 %
Magnesium 7.0 %
Manganese 19.4 %
Niacin 3.6 %
Pantothenic Acid 3.8 %
Phosphorus 10.8 %
Riboflavin 3.2 %
Selenium 3.0 %
Thiamin 7.1 %
Zinc 5.6 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Jan 162012
 
There is something about the Indian spice blend, garam masala that is so warm and inviting.  Cloves, nutmeg, star anise and cumin are a few of the sweet aromatics that make up this medley
When I thought of what I wanted to do with the golden beets I got from my farm, roasting came to mind.  Pairing the earthy sweetness of the beets with garam masala sounded like a match made in heaven.
These make a perfect side dish for some curried tofu or any simple protein of choice.  I chose to top the fries with some fresh cilantro as a compliment to the spicy sweetness but it can be left off if you prefer.
Keep an eye on them towards the last twenty minutes as they may cook faster, depending on how thinly the beets are sliced.
Indian Spiced Beet and Carrot “Fries”
Serves 4 to 6
Vegan, Gluten Free, Dairy Free

Ingredients

2 large golden beets, peeled and sliced into a fry shape
1 cup carrots, sliced into a similar shape
1 tsp garam masala (Indian spice blend)**
1 1/2 Tbsp melted coconut oil
1/4 tsp salt
1 Tbsp agave (or honey for non-vegan option)
Pinch of Cayenne pepper
Fresh cilantro to garnish, optional

Directions

1. Preheat oven to 400F.

2. Mix garam masala, coconut oil, salt, honey and cayenne.  Pour over sliced beets and carrots.  Bake 60 minutes; stirring every 20 minutes.  Top with chopped fresh cilantro if desired.

**If you don’t have Garam Masala on hand, curry powder will work just as well.

Nutrition Facts

4 Servings
Amount Per Serving


Calories 131.8
Total Fat 5.4 g
Saturated Fat 4.5 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.3 g
Cholesterol 0.0 mg
Sodium 273.7 mg
Potassium 548.7 mg
Total Carbohydrate 20.4 g
Dietary Fiber 4.7 g
Sugars 15.0 g
Protein 2.5 g


Vitamin A 78.5 %
Vitamin B-12 0.0 %
Vitamin B-6 6.9 %
Vitamin C 14.4 %
Vitamin D 0.0 %
Vitamin E 2.9 %
Calcium 3.3 %
Copper 5.9 %
Folate 38.6 %
Iron 6.8 %
Magnesium 8.8 %
Manganese 25.0 %
Niacin 3.9 %
Pantothenic Acid 3.0 %
Phosphorus 6.6 %
Riboflavin 4.4 %
Selenium 1.5 %
Thiamin 4.2 %
Zinc 3.8 %



*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Sep 162011
 
One more day and I’ll be off; flying through the air, straight to San Francisco where we will be for four nights and then heading over to Sonoma for the next three nights for our 10th anniversary.  This is really the second major trip my hubby Chris and I have taken where we fly out of town (last one was to Mexico about 6 years ago) so I wouldn’t call us major out of state travelers; hence why I’m SOOO excited.  We will be there with another couple, our best friends Justine and Kerry that we have vacationed with before.  I promise to get back to blogging right when I return, but in the mean time I will try and tweet some good photos and updates.
As my parting gift I leave you with this salad.  But it’s not any salad.  It’s an almost raw salad (except for the chickpeas; they would be kinda hard not cooked), so it’s super easy to throw together, versatile; I ate this alone and then in two other recipes, and perfectly balanced.
Lightly sweet and very fresh.
Mango, lime and cilantro are such a classic and delicious combination, don’t you think?
(Almost) Raw Moroccan Mango Chickpea Salad
Inspired by Taste Space
Serves about 8 1/2-cup servings
Vegan, Gluten Free

Ingredients

3 garlic cloves
1 knob fresh ginger (about 1 1/2 inches long)
1 cup baby carrots
1/2 large red onion, quartered
Juice 1 lime
1 tsp garam masala
1 Tbsp agave
1/4 tsp of salt
1 bunch of cilantro, chopped
1 ripe mango, seeded and chopped (1.5 cups)
1 cup cooked chickpeas  (this is the not-raw part so omit if you are eating raw)

Directions

1.  Mince the garlic and ginger in a food processor until very finely diced; add the baby carrots and onion and pulse until finely diced.

2. Mix the lime, garam masala, agave and salt in a small bowl and add to carrot mixture. Pulse to disperse through; add cilantro, pulse once or twice until combined. 

3. Pour mixture into a bowl, stir in mango and chickpeas. 

**Garam masala is an Indian spice mixture you can get in specialy grocery stores or on line at Frontier or Penzey’s.

Nutrition Facts

8 1/2-cup Servings (Perfect for side dish)
Amount Per Serving

Calories 68.2
Total Fat 0.5 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 174.6 mg
Potassium 173.5 mg
Total Carbohydrate 15.0 g
Dietary Fiber 2.4 g
Sugars 5.3 g
Protein 2.0 g


Vitamin A 42.9 %
Vitamin B-12 0.0 %
Vitamin B-6 11.3 %
Vitamin C 19.5 %
Vitamin D 0.0 %
Vitamin E 2.0 %
Calcium 2.2 %
Copper 5.1 %
Folate 7.4 %
Iron 3.1 %
Magnesium 3.7 %
Manganese 12.3 %
Niacin 2.0 %
Pantothenic Acid 2.1 %
Phosphorus 4.1 %
Riboflavin 2.4 %
Selenium 1.8 %
Thiamin 2.8 %
Zinc 2.8 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

May 102011
 
In a recent episode of No Reservations, Anthony Bourdain was thoroughly enjoying Vatapá, a classic Brazilian dish with African origins.  Vatapá is a thick pureed seafood stew with coconut, jalapeño and peanuts and then a few variable ingredients such as breadcrumb or cornmeal, fresh lime, cilantro, tomatoes and ginger. 
How could I not make this?
Little did I know how easy it would be to make.  For Mother’s day I had gotten a Vitamix blender so this would be the perfect recipe to try it out!
I whipped some up and what a treat! Salty briny seafood, hint of sweet coconut and spicy kick from jalapeño was such a welcome break from the norm.  I loved the creamy texture akin to polenta and the big chunks of fish and shrimp.
Originally I was going to simply use the shrimp but my dad had gone fishing and brought home some fabulous white flounder fillets (and a cobia which I am SO excited about. Recipe to follow.)  My husband and I loved the tender fish so much we even went back for seconds.
Next time I will try adding 1 tablespoon of ginger and 1 to 2 cups of chopped tomatoes.  I can’t wait to make it again soon.
Brazilian Vatapá
Gluten, Egg, Dairy, Sugar Free
Makes 7 cups
Ingredients
2 Tbsp coconut oil or EVOO
2 onion, chopped
1 lb shrimp, peeled and deveined, divided
2 - 3 cloves garlic, chopped
1 jalapeño pepper, chopped
1 1/2 teaspoons of turmeric (for color. Palm oil is traditionally used.)
1/3 cup peanut butter or cashew butter
Zest and juice of 1/2 lime
1 1/2 to 2 cups veggie stock or water
1 cup cornmeal
Salt and pepper, to taste
1 14.5 oz can light coconut milk
1/2 pound white fish fillets such as flounder or cod
A few dashes of hot sauce
Handful fresh cilantro
Directions
1.      Place the onion, 1/2 cup shrimp, garlic, turmeric, jalapeño, nut butter, lime zest, cornmeal and broth in food processor or blender and puree well. 
2.      Heat the oil in a large saucepan over medium heat. Add the onion-shrimp mixture and sauté until cooked through, about 7 to 10 minutes adding more broth as needed.
3.      Pour in coconut milk and simmer for 2 minutes.
4.      Stir in the remaining shrimp, fish and lime juice and simmer another 5-6 minutes, or until seafood is almost cooked through.
5.      Remove from heat, stir in cilantro.

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Nutrition Facts
7 Cups
Amount Per Cup
Calories 291.5
Total Fat 12.2 g
Saturated Fat 5.1 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 0.6 g
Cholesterol 120.5 mg
Sodium 268.1 mg
Potassium 312.9 mg
Total Carbohydrate 18.6 g
Dietary Fiber 2.5 g
Sugars 1.0 g
Protein 25.0 g
Vitamin A 4.1 %
Vitamin B-12 26.1 %
Vitamin B-6 11.6 %
Vitamin C 6.9 %
Vitamin D 24.6 %
Vitamin E 6.6 %
Calcium 5.1 %
Copper 11.5 %
Folate 3.3 %
Iron 14.2 %
Magnesium 16.7 %
Manganese 8.2 %
Niacin 15.3 %
Pantothenic Acid     4.8 %
Phosphorus     27.4 %
Riboflavin 6.0 %
Selenium 66.2 %
Thiamin 8.1 %
Zinc 8.6 %
*Percent Daily Values are based on a 2,000 calorie diet.
 Your daily values may be higher or lower depending on your calorie needs.
Mar 022011
 
Thanks to Cooking in College for awarding me the 7-Facts Award.  I am so flattered!

1. I go through almost two tubs of plain Greek yogurt each week.  My favorite brand is Chobani.
2. I have gone tenting in the Arizona desert for two weeks at a time, three times.
3. I have always wanted a Toyota Supra and think they should bring it back.
4. I love to steal the occasional “me” time where I can lay around and read a book or do my nails. (At this point this only happens when I’m sick, haha.)
5.  I have to work on being more self-accepting every day, not only for me but for my daughter.
6. Sometimes I want to give up and cook like Paula Deen and just roll in the butter and sugar. (But then I think about how I would actually feel.)
7. Someday I would love a career in food research or something to do with farming and sustainability and fighting childhood obesity.  That’s not too much to ask right?  

I’m going to pass the 7-Facts award to……
Anecdotes and Applecores
Squash Blossom Babies
Where’s the Beach
WWRecipe Diva
Linden Tea
Find your Balance
Dawn Dishes it Out
The Rules:
-Link to the person who awarded you
-List 7 random facts about yourself
-Pass the award on to 7 other bloggers

Asian Peanut and Cabbage Salad

Every time I get cabbage from the farm I think I’m going to do stuffed cabbage and then for some reason I never get around to it.  Maybe my perception of it is that it’s labor intensive for something I’m not sure my hubby would help me eat so I was delighted to find several cabbage recipes at Kalyn’s Kitchen.  She happened to have one that I only had to buy fresh ginger for and I could add my kohlrabi in.  The result is a spicy-sweet and nutty salad that is a great mix of flavors.  If you like something a bit saltier add in a touch of tamari or soy sauce and I highly suggest adding some of the optional garnish.  I like extra lime and extra peanuts.

Asian Peanut and Cabbage Salad

Slightly altered from Kalyn’s Kitchen
**2 WW Pts Plus
Serves 12 heaping 1 cup servings

Ingredients

2 small cabbage, quartered
3 bell pepper (I used a red, yellow and green)
2 kohlrabi, peeled (if you can’t find these, simply omit)
1 green large green onion, diced
1 bunch cilantro, de-stemmed and diced
1/3 cup peanuts, chopped

Dressing:
1 Tbsp agave
¼ cup rice vinegar
1 Tbsp dark sesame oil
1 Tbsp canola
2 Tbsp coarse ground mustard
2 Tbsp minced fresh ginger
1 tsp sriracha (optional for an added kick, omit if you don’t want it spicy).
¼ tsp sea salt
Fresh ground pepper

Optional garnish:
Lime, chopped peanuts and roasted sesame seeds

Directions

1. Rough chop cabbage, kohlrabi and bell pepper; add to a food processor; pulse to desired texture. Pour into large bowl and add green onion and cilantro
*Note: I did mine in several batches; even with a large food processor this is a huge amount of veggies.

2. Whisk dressing in small bowl and pour evenly over salad mixture. Toss to coat.

Nutrition Facts (without garnish)
**2 ww Pts Plus
12 Servings

Amount Per Serving


Calories 93.1
Total Fat 2.8 g
Saturated Fat 0.3 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.2 g
Cholesterol 0.0 mg
Sodium 325.1 mg
Potassium 458.0 mg
Total Carbohydrate 15.8 g
Dietary Fiber 5.3 g
Sugars 3.9 g
Protein 3.1 g


Vitamin A 16.9 %
Vitamin B-6 11.6 %
Vitamin C 174.9 %
Vitamin E 3.1 %
Calcium 7.7 %
Copper 3.7 %
Folate 18.7 %
Iron 6.1 %
Magnesium 6.9 %
Manganese 14.8 %
Niacin 3.6 %
Pantothenic Acid 2.7 %
Phosphorus 4.5 %
Riboflavin 4.4 %
Selenium 2.2 %
Thiamin 6.4 %
Zinc 2.3 %