We all know broccoli is good for us. But one has to admit that the same “commercial” broccoli that we are relentlessly exposed to can get a little tiring. That is why I always get a little excited whenever I see less ubiquitous varieties of broccoli at the market. The particular calabrese in this recipe was small and tender, making it a great, quickly seared pasta stir fry. In retrospect, I wish I had taken a photo of it at the market, but the finished dish gives you a good sense of the anatomy of this broccoli. The green garlic adds a spring time garlic kick, and the nasturtium adds a slight peppery essence, for an uncomplicated, light springtime meal. By the way, if you are wondering where to find nasturtiums, they grow like crazy everywhere, so just tap into your “inner hunter-gatherer” and you should be okay. You might even have some growing in your own yard! Read More
Spaghetti Squash with Dutch Oven Vegetables
So, I though I would get one more winter-like dish in before completely emerging into Springtime. This one has been sitting in my drafts for a while, and I think it’s time to bring it out and get it onto your dinner table! This dish may remind you a bit of pasta with ratatouille, but with a personality of its own.
Brussels Sprouts with Hempseed & Lemon Zest
Brussels sprouts, you either love them, or you hate them. I have both prepared, and eaten Brussels sprouts many different ways: steamed, sautéed, braised in oatmeal stout, grated raw in salads; some preparations good, some not so good. So who knew that the quick and easy, clean and vegan preparation would turn out to be so delightful? Well, not me, but now I am sold. This dish provides the devout vegan with essential B12 from the nooch, essential fats, and a complete amino acid protein profile from the hempseed. But don’t let the word “vegan” put you off. This is absolutely delicious, light, and satiating and can be enjoyed on just about any diet or lack thereof.
“Chicken” Fried Tofu Steak
We are having a rainy weekend here in Los Angeles. With rain comes that urge to cook and enjoy traditional comfort food. Typically that would lead to chicken and dumplings, pot pie, or something along those lines. All I had to make this happen was a block of organic sprouted tofu, so I gave this a whirl. The secret to making tofu taste great lies in two simple steps: 1) You need to press the tofu, and 2) you need to marinate it. The marinade should always have an acidic base with flavors that compliment whatever theme you are going for. You should never use oil in your tofu marinade. Since tofu contains a lot of water, and is packed in water, it will naturally repel anything that has oil mixed into it. My experience has been that oil free marinades absorb into tofu the best, resulting in a variety of uses. In this case, I used vegan chicken flavoring to conjure up the experience of eating a chicken fried steak. It came out delicious, tender on the inside, crispy on the outside. This is easy to make, but you need to allow for about 90 minutes to press and marinate the tofu.
Socca with Dijon & Fresh Vegetables
Socca, in my opinion, is one of the best kept little secret gems in the world of gluten free cooking and healthier options. Socca is a street food from the South of France, that is so simple to make it is almost mind blowing, consisting of just chickpea flour, olive oil, water, and seasoning. It makes a healthy crepe for breakfast, lunch, or a light dinner, or it can be made a little thicker, and cooked longer for a pizza crust or flatbread effect. The trick is in not trying to flip it over, but instead, letting it cook through from one side.
Vegan Kale & Mushroom Curry
Sometimes the best meals come out of just throwing a few (or several) things in the kitchen together. The coconut milk and cashew butter in this make it an awesome vegan comfort dinner that can satiate and warm up a kitchen against any full dairy meal.
“Creamy” Teff Polenta with Roasted Vegetables
If blizzards have you down I have just the remedy. I love that all I have to do is think, “hmmm I wish I could find something to make polenta out of besides cornmeal,” and then teff shows up, like it was lurking around the corner. A grain definitely isn’t just a grain when it comes to Teff. Is Teff Polenta the New…Polenta? An “ancient grain,” teff has been used in Ethiopian cooking for many years and is just starting to get some traction in modern western kitchens. More people are noticing teff probably because it is a powerhouse of nutrition and is also gluten free. And, it makes awesome, creamy polenta…tah-da! You can enjoy it in its creamy state right out of the pot, or let it set, cut it into shapes, and grill or pan fry. Basically use it anyway you would the more ubiquitous cornmeal polenta. For this recipe, I have created a sort of comfort bowl of creamy teff with roasted vegetables. This recipe is vegan, but you can substitute cheese and cream where noted for a dairy vegetarian version.
Quinoa, Lentil & Fennel Stuffed Pepper
Happy New Year! The end of the year holiday business, along with launching my brand new Whole, Clean & Green on-line healthy eating challenge has kept me away from the Whole Dish for a bit. It’s great to be back! Speaking of the Whole, Clean & Green Challenge, I was working on a recipe for the meal plans tonight and thought this one would be a great share for the blog. This is perfect for a cold winter weeknight, and if you have leftover filling, it makes a great lettuce wrap or vegan taco for lunch!
Rustic Mashed & Kale Timbale with Portobello Mushroom “Steak”
When I was a caterer and more into the conventional way of cooking, I used to love serving sliced filet mignon on top of cylindrical shaped mashed potatoes. I would call it a mashed potato “timbale,” at the time. Now, I have come up with a completely vegan and far more nutritious version of the same. This could be the vegan entrée that finally conquers over the “roast beast” at your Christmas dinner table. The kale is put in at the end so it retains its raw, live nutritional value. Although it isn’t in the recipe, you can finish this off with a ladle full of some vegetable stock reduction or mushroom ragout featured earlier this month.
Green Pepita Soup
In between your weekends of sugar, animal fat, and alcohol-laden holiday festivities, on a quiet weeknight at home, when your body is clambering for some real nutrition, try whipping up this extremely easy soup that is clean, vegan, and packed with super nutrition. The pepitas, while delivering a complete essential amino acid profile, also give it that comfort food edge that will surely hit the spot on a cold winter night.