Walnut Chickpea Tacos

If you look around the blogosphere, there are plenty of interesting non-meat options for making tacos. Really, you can put just about anything in a corn tortilla and call it a taco! But these from Vegan Richa really intrigued me.

Vegan Richa made quesadillas with them but the idea of walnut chick pea fillings for tacos sounded like a winner. Yes, yes it was! Simple, fast, delicious. Can you beat that? Never! 

If you don't have ancho chili powder, use some sweet paprika and a little cayenne, but not too much unless you really like heat!

Warm Escarole and Parsnip Salad with Walnuts and Gorgonzola

 

Living on the northern coast of California means mild winters, but lately it's been changing. Frost! Temperatures below 40 degrees! I know, we are spoiled, but it is a shock to the system. As someone who loves salads, this is when I start to think about parsnips!

Yes, parsnips! I was the kid who wouldn’t eat spaghetti but eagerly awaited parsnip season. If you think they are boring, allow me to tempt you with this fun winter dish of pan fried escarole, sweet and creamy parsnips, and a tangy sweet balsamic vinaigrette. Fun garnishes are what make salads special, so there are a few bites of gorgonzola and walnut pieces tossed in there as well. Yum!

If you have yet to pan fry your bitter greens, get that cast iron pan heating! Basically an indoor version of grilling, warm salads are so wonderful in the colder seasons. 

Homemade Granola

There are more than 750 posts on this blog and not one is about homemade granola...because I had never made it, until now.

I know. Those of you in the know are slapping your forehead. What took me so long!

Really, there is no excuse.

And now there is none for you either. Because it is dead simple, and you can make it with all of those bits of stuff in your pantry that you have been saving for whenever you a recipe that calls for sunflower seeds and pepitas and chopped nuts and shredded coconut and, well, you get the picture.

Add in some rolled oats, coconut oil, dried fruit of a sort, spice of a sort and bake for 20 minutes.

Yup, 20 minutes and then you have homemade granola. Just like that. To eat with your homemade yogurt, because that is really easy too. But that's for another day.

Happy Samhain! Halloween! Dias de los Muertos!

Rye Rags with Italian Sausage and Fennel

Rye is so dear to my heart, my truest love in the bread world, but turning it into a pasta was not something that had ever crossed my mind! Enter the brilliance of Gjelina's Travis Lett!

It is a revelation! The original contained shiitake mushrooms which I left out, but if you are a fan, include them. It is alchemy in the truest sense.

I realize there are lots of superlatives in this post, but this is not hyperbole. Even my husband's youngest daughter, who is a fanatic for true pasta, loved this dish. Speaking of which that version was made with veggie Italian sausage and it was just as good as with the pork variation. You can even go with spicy sausage or add red pepper flakes instead of black pepper.

Yes, the recipe looks long, but make the dough ahead of time and freeze or refrigerate. The sauce comes together in less than 30 minutes, and you will be rewarded for your advance preparation because it is that good!

Gado Gado Salad

Gado Gado sounds like baby talk but this is not for babies, no sireee! This is a classic Indonesian salad that is a great way to use up all of those scraps of veggies you've got in the crisper bin. Little bits of cabbage, celery, few potatoes and a couple of green beans just hanging around taunting you? Whip up some peanut sauce or the like and you've got some Gado Gado!

Actually, it was the appearance of some free peanut sauce that inspired this meal (another freebie expired item from the co-op, courtesy of my hubbie).  But whipping up some peanut sauce (or other nut butter) is easy to do, especially as the water is boiling for making the eggs, potatoes and green beans.

This is an especially great meal when you realize that veggies have been AWOL from your meal plans in a while. Giving the cabbage a quick blanch makes this meal slightly warmed and less of a plate full of salad. Add whatever protein you choose, tofu is traditional and here I seared some and place it in the middle. Use what you have on hand.

Morning Glory Muffins with Spelt Flour

What do you do with 3-4 cups of leftover raw shredded carrot and apple salad? Make morning glory muffins, of course!

One of my many fun food jobs is being a free-lance lunch lady at North Coast Preparatory Academy and usually the kids are fairly food adventurous. But too much carrot apple salad was just that, too much. So I found this muffin recipe and used up my leftovers. Voila! Repurposed salad in a hand-held breakfast.

Since wheat flour is out of my diet, I used spelt flour. And despite the original author's admonishments about the "correct" way to measure flour (which I didn't follow), and my need to just keep adding until the mixture looked right (spelt needs less liquid than wheat), these muffins turned out wonderfully! My husband's co-workers thanked me profusely for sending them in with him for the staff lounge.

Zarzuela de Mariscos - Spanish Seafood Stew

Fish stews don't usually sound that exciting unless they have names like Zarzuela de Mariscos. Wow! What a mouthful! And let me tell you, as a maker of and afficionado of many fish stews, this one is really spectacular!

Don't let the long list of ingredients daunt you, it is really a tomato based stew with a few key ingredients that make it really amazing - almond meal! fresh rosemary and thyme! Honestly, who knew that a simple combination like that could transform a dish!

This dish definitely goes in the "smack your mama" file, meaning I should whack her a good one for never telling/making this for me! Yeah, it's that good!

So start out the new year with a list of must-make recipes and put this one at the top!

Eggplant Involtini with Feta and Raisins

Involtini - a thin slice of something wrapped around something else. Kind of non-descript but oh so Delicioso!

Borrowing from a New York Times recipe, this version is thinnly sliced eggplant wrapped around feta, raisins, and nuts. Strange combination you may think? Not really, very traditionally Sicilian, and trust me, those Sicilians know a thing or two about how to make great food!

Not surprisingly, my version diverts from the original recipe, mainly because I got distracted and forgot to add the lemon zest and dried mint. They were spectacular without those extra ingredients but next time they will be in there.

Yes, it takes a bit more time than a 30 minute meal; closer to 90 minutes. But it is so worth the effort. For myself, my time spent preparing food is my alone time, my daily meditation. But if that time commitment is daunting, you can make part of it ahead of time; fry the eggplant and refrigerate it, bringing it to room temperature before stuffing and rolling it.

Since we are in full blown tomato season, just go with a very simple topping of chopped fresh tomatoes. Do drain off the extra tomato juice (or slurp it when no one is watching, cook's perogative!)

Thanksgiving Appetizers and Desserts

Although my blog is flexitarian, these suggestions are vegetarian and vegan in focus. So here, in no particular order, are my humble suggestions!

Hors d'oeuvres

Easy snacks for arriving guests are the name of the game here. These are do ahead treats that go great with wine and require little from you on turkey day. 

Fermented Cashew "Boursin" cheese. Yup, vegan, dairy free, delicious. If you want to shock your eaters, make this amazing "cheese." It's amazingly mind-blowing!

Olives are always easy and fun and when you marinate them yourself, you can taylor the flavors. Here's my version of them Moroccan Style.

Nuts are always a great snack to serve and these Maple Rosemary Glazed Walnuts will be a huge hit. But truly heed my warning and triple the batch, they are seriously addictive!

Desserts

I have to admit that desserts are very much an afterthought for me, except at Thanksgiving! While my sweet tooth is general MIA, pumpkin pie is one of my favorite foods, probably because the sweetness factor isn't too high! That being said, if you are cooking for a crowd, it is good to have some variety. So beyond the traditional pumpkin and pecan, here are some suggestions.

Limoncello Macaroons with Lemon Icing are definitely not traditional turkey day fare, but they are easy to make and improve with age and will keep well in the refrigerator! Oh, and deliciously addictive to boot!

Chocolate is usually de rigor in some sort of dessert, and last year I had a sinfully rich chocolate pecan pie, but it really was a recipe for a bellyache! Try this Chocolate Ricotta Tart instead. Rich dark chocolate taste with the creaminess of ricotta!

Lastly, a fruit pie of sorts, inspired by the French: Goat Cheese, Walnut and Pear Galette. Rustic in look but elegant in taste.

Happy meal planning!

Hugs!

The Ultimate Veggie Burger - BEST EVER!

Mark Bittman is my god.

No qualifiers there. He simply is. And his articles about food, recipes and videos make my day. He makes me smile, laugh, hungry, and happy that he is in the world.

Other New York Times food writers don't do as much for me. Of course the cards are stacked against them, but they seem to really fall really short when compared to my god. But this recipe is the one that proves the exception.

Usually I'm pretty skeptical about Melissa Clark. Not to be a hater, but since making the mistake of listening/watching her in video form, her voice runs through my head when I read her recipes...and it's not a pleasant one. So my emotional reaction has often prevented me from making her recipe suggestions.

But I knew this one was worth overriding my emotional quirks. It was complex and sounded like she'd realllly worked out the kinks to make what she called "The Ultimate Veggie Burger." So I gave in.

Yeah! Cooking Stubbornness Conquered Again!

Make a double batch, totally worth the extra efforts, and they freeze well!

Thanksgiving Inspiration Part II - Vegetarian Entrees and Sides

Vegetarians (and vegans!) get so much flak at Thanksgiving, and quite often their entree options are boring or nil. Be kind to the plant eaters and make them an entree to remember, and lots of sides that everyone will love!

Entrees

Wild Mushroom Nutloaf with Porcini Gravy sounds like a scary throwback from the early hippie food of the 1970s, but this is decadence and deliciousness that everyone will love. Make enough so the carnivores can try it, they will be pleasantly surprised!

If your diners are primarily omnivores, these Chick Pea Parmesan Cutlets are easy to make ahead of time and then heat with some tomato sauce and presto! Delicious vegetarian or vegan entree without much fuss.

My personal old standby favorite whenever I was eating with my omnivore family was the Seitan Sautee with gravy. Here's a version with Fieldroast Marsala with Mushrooms.

Sides

Whether I eat turkey or not, my favorite part of the meal are the vegetable side dishes. Some people are crazy for stuffing but what I can't wait for is...Brussels Sprouts! Truly, and without bacon! Just sauteed with some olive oil and salt and sometimes a little balsamic vinegar. And then there's cauliflower gratin and beet salad and green beans...Ok, I'm drooling all over the computer. Suffice to say the veggies win the day for me!



Basque Beet Salad with Parsley and Garlic

Sweet and Savory Brussels Sprouts

Cauliflower Gratin!

Creamed Spinach 

(Use butter and cream instead of non-dairy ingredients if you like).

Pan Roasted Mushrooms with Wild Rice

Apple, Walnut and Cabbage Salad with Honey Mustard Dressing

Happy Eating!

Thanksgiving Inspiration Part I - Hors d'oeuvres and Desserts

It's been a while since I've done a holiday suggestion round up, but since the blog just featured a great vegetarian option for Thanksgiving, it made me think it would be worth putting together a guide. Although my blog is flexitarian, these suggestions are vegetarian and vegan in focus. So here, in no particular order, are my humble suggestions!

Hors d'oeuvres

Easy snacks for arriving guests are the name of the game here. These are do ahead treats that go great with wine and require little from you on turkey day. 

Fermented Cashew "Boursin" cheese. Yup, vegan, dairy free, delicious. If you want to shock your eaters, make this amazing "cheese." It's amazingly mind-blowing!

Olives are always easy and fun and when you marinate them yourself, you can taylor the flavors. Here's my version of them Moroccan Style.

Nuts are always a great snack to serve and these Maple Rosemary Glazed Walnuts will be a huge hit. But truly heed my warning and triple the batch, they are seriously addictive!

Desserts

I have to admit that desserts are very much an afterthought for me, except at Thanksgiving! While my sweet tooth is general MIA, pumpkin pie is one of my favorite foods, probably because the sweetness factor isn't too high! That being said, if you are cooking for a crowd, it is good to have some variety. So beyond the traditional pumpkin and pecan, here are some suggestions.

Limoncello Macaroons with Lemon Icing are definitely not traditional turkey day fare, but they are easy to make and improve with age and will keep well in the refrigerator! Oh, and deliciously addictive to boot!

Chocolate is usually de rigor in some sort of dessert, and last year I had a sinfully rich chocolate pecan pie, but it really was a recipe for a bellyache! Try this Chocolate Ricotta Tart instead. Rich dark chocolate taste with the creaminess of ricotta!

Lastly, a fruit pie of sorts, inspired by the French: Goat Cheese, Walnut and Pear Galette. Rustic in look but elegant in taste.

Happy meal planning

Hugs!

Wild Mushroom Nutloaf with Porcini Gravy

As any scientist will tell you, sometimes experiments go haywire. Liquids boil over, beakers catch on fire, mini explosions occur. Other times, your hunches serve you well and things go your way. The same is true in the kitchen. We all are kitchen chemists, mad culinary scientists looking for something new or interesting to do with the same ingredients and sometimes it all comes together and you feel pretty pleased with yourself.

Exhibit A: Wild Mushroom Nutloaf with Porcini Gravy.

Yes, this is not what you make when you need to throw dinner together in a hurry. And it looks like a daunting list of ingredients and preparation. It's not really, probably most likely you have everything already in your refrigerator or a well-stocked vegetarian pantry. And if dried porcinis are not a part of your pantry, buy some. They make mushroom meals that much tastier; a few pieces of dried goodness imparts so much flavor.

This is my own recipe, a reasonable guess you could call it. These are the things that were on hand, so maybe if you don't have all of the nuts, you can just make sure there is a cup and a quarter of nuts in the loaf or greek yogurt instead of sour cream. It's really a throwback to hippie food but with lots of zip and pizzaz. While you may be tempted to not make the gravy, talk yourself out of that laziness, the gravy really makes the meal, particularly if you make mashed potatoes to go with it! This to me is the perfect vegetarian Thanksgiving meal, forget about any kind of phony tofurky business!

Polynesian Inspired Red Cabbage Slaw

Here's another fun cabbage salad. It's easy to make and deceptively delicious with the addition of pineapple and its juice. I know it's kind of tacky calling anything Hawaiian or polynesian just because it has some sort of tropical fruit in it, but it captures the spirit of the salad even if it's wholly inauthentic!

Polynesian Inspired Red Cabbage Slaw
(serves 3-6)

2 cups red cabbage, shredded
1/2 cup corn
1/2 cup pineapple, diced
1 carrot, sliced in thin rounds
1 tablespoon sesame oil
1/2 cup cashews, toasted
1 tablespoon sesame seeds, toasted
1/2 cup cilantro, minced
1 serrano, deseeded, minced
1/4 cup pineapple juice
1 lime, juiced
1 tablespoon olive oil
salt

Combine all ingredients and toss well. Allow to sit or serve immediately.

Hugs!

Recipes currently inspiring me:

Grilled Eggplant and Mint Salad at Sidewalk Shoes
Dosa Spring Roll at Holy Cow!
Plum and Marzipan Crumble Pie at Eats Well With Others

Waldorf Salad for the 21st Century

I love cabbage. Really. Green, red, I love it all. My mom used to pack wedges of it in my high school lunches and I ate it without shame, despite the heckling. My current family is slowly warming to my cabbage love, but making salad like this one certainly speed the process!

Waldorf is one of those salads that got stuck in the time-warp of the 1970s - thick mayonnaise dressing with lots of sweetness that often made it cloying and reverse mouth-puckering for me - too sweet! It was an attempt to make fruits and vegetables more palatable by adding, of course, more sugar. Here I've toned it all done with a honey mustard vinaigrette (hey, it's vegan!) and added the cabbage for a little more veggie heft. The raisins didn't make it to the party simply because they weren't in the pantry and sometimes (often!) I'm lazy. But feel free to add them in if you like or any other dried fruit of that size - blueberries, cherries, cranberries - all would work well.

It's apple season in much of the Western Hemisphere so when you're tired of eating them plain as a snack, make this updated Waldorf salad with those delicious, crisp and juicy apples. Your taste buds (and diners) will thank you!

Chocolate Covered Carrot Cake Balls

Aaahhh, I know that when you saw the title of this post you thought, "complicatedddd!" And then you saw the photo and thought, "whatttt?" Let me set your mind at ease. These are easy, addictive, and healthy!

Yes, healthy.

Really. They're raw, so there's no sugar or flours. And if you have not tasted raw desserts, don't go turning your nose up just yet.

Raw treats are some of the best desserts out there, super decadent tasting but actually healthy for you, like raw vegetable healthy for you! This one is made with grated carrots and apples, held together with a little almond butter and dipped in liquid coconut oil mixed with raw cacao powder. The trick is to freeze the balls before giving them a chocolate bath, which creates the amazing chocolate shell on the outside. Trust me on this one, kids big and small (and over 25!) will love these!

Raw Key Lime Pie

Raw, vegan key lime pie... sounds impossible, right? But it's real, it's easy, and oh so delicious!

The secret to most raw desserts is soaking cashews. They plump up like raisins and blend into pure creamy almost cheesey goodness. And while they still have a high calorie count, those aren't empty calories; they're full of fatty acids, several vitamin Bs, and electrolytes like potassium, magnesium and manganese. For myself, anything key lime and I'm sold!

Another benefit of this dessert is it is gluten free, made with a walnut, almond and date crust. You can use all walnuts or all almonds, depending on your preference. And when it comes to the tartness of the pie, add more or less sweetner to taste, keeping in mind that the flavor will mellow over time.

Raw Chile Rellenos with Spicy Cashew Cheese

I know it's the middle of Summer and there's plenty of heat to go around, but I can't seem to get enough of fiery hot food. Jalapenos in particular are one of my favorites and now that stores are selling them at great prices and the specimens are so plump and juicy looking, I can't resist buying them by the handful. Luckily, this recipe popped into my head and now it's a staple that everyone in my house loves!

If you have a dehydrator, it helps to soften up the raw chilies a bit to dehydrate them for 2 hours after marinating them, but it's not essential. The creamy cashew cheese is such a soothing comfort food that perfectly compliments the crunch of the jalapeno. I will admit to having them for breakfast more than once, just because I love them so!

This blog will be going on hiatus for a while. I'm still getting my business up and running and the blog has become a back burner priority. I have no idea when I will return to it, but thanks for reading folks, I've enjoyed writing to you all so much!

White Pizza with Marinated Portabellos and Parsley Drizzle - Raw

Pizza really is my favorite food - it is comfort, it is sustenance, it is versatility, it is life. So when I realized that gluten really wasn't my friend, I started trying gluten free crusts, and while there are plenty to try, soooo few taste any better than sawdust. Once I started experimenting with raw foods, I knew raw pizza would be one of the first things I made.

I won't mislead you and tell you that raw pizza is better than cooked - for me, that is simply not true. However, the substantial crust along with really tasty toppings did sooth my pizza cravings in a way that gluten free crusts left me wanting. Since the crust is so different, it is more like a flatbread rather than a pizza crust, which seemed to make my inner-pizza lover happier.

As with any raw foods that require dehydration, this is not a 30 minute, throw-together meal. But I found it worth the effort! If you like eating cold pizza, you'll really enjoy raw style pizzas. I plan on doing lots more experimenting so stay tuned!

Raw Chick Pea Parmesan

I did it! Finally, here's a raw entree, and it's my own recipe (pats on back!)

In gearing up to be more comfortable in making some raw food entrees I have been reading lots of cookbooks and blogs, and honestly was getting frustrated by the lack of creativity. Other than creative procedures for making wraps, breads or crackers, the food itself was not that inspiring. So I decided to look at my own food and rawify it and presto! Chick pea parmesan! This debuted at a recent dinner party and it was the star of the show

After reading lots of blogs, I realize that not everyone has a dehydrator and if you want the food to be live and full of the natural enzymes, you really need to prepare these patties using a dehydrator. So apologies in advance, but it's a necessary appliance for this meal. Of course, you could make the Vegan Version or the Meat Version. However you do it, make something parmesan, it's delicious!