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Veg Salads 101: Ten Tips for a Silver Fork Status Salad.

March 9, 2010 – 5:52 pm | by admin

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Does your salad deserve a plastic fork, or a silver fork? Lets bring your salad up to silver fork status, with my Veg Salads 101. Bad vs. Good vs. Great, Salads! When you hear the word “salad” what do you think of? Something bad, with a tiny iceberg lettuce pile, a few boring tomatoes, cucumbers and onions plopped on top, thick ranch dressing dripping over each lifeless ingredient? Change those thoughts! A salad can be a delicious, creative, healthy, substantial, filling, smile-inducing meal . Fiber, vitamins, minerals, phytochemicals and plenty of flavor make salads one of the healthiest (and most delicious) meal options out there. Check out my Vegan, Vegetarian, Veg Salads 101… Make a Great Salad! Ban the Bad. There is nothing worse and more cringe-inducing than biting into a poorly made salad: wilted or ‘barely green’ greens, too much heavy dressing, lifeless tomatoes, poorly sliced chunky cucumbers, browning avocados. Eating a bad salad makes you feel as though you are punishing yourself. Be good to yourself! Feed your senses and taste buds by biting into an extraordinarily made salad: crisp fresh greens, perfectly …

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Weekend Cook and Tell Round Up: Late-Winter Comfort Foods

February 24, 2010 – 11:00 pm | by admin

ac57df78b4udding.jpg 150x112 Weekend Cook and Tell Round Up: Late Winter Comfort Foods

Creamy Vegan Rice Pudding. [ Photograph: Cantaloupe Alone ] Last week for our Weekend Cook and Tell challenge we asked what kinds of comforting foods are helping you cope with the late-winter blues. Late February might be gloomy, but all of your kitchens appear to be warm and cozy places, cooking up plenty of feel-good meals. As far as desserts go, creamy rice pudding is always a comforting classic. Cantaloupe Alone whipped up a vegan version using brown rice, tofu, and rice milk. The weather might be sunny and mild in L.A. but that doesn’t stop leebo from making warming batches of Guniess Beef Stew and Irish Soda Bread . MadelynRodriguez chose a Valentine’s Day meal to break out the ultimate fancy comfort food, White Truffle Mac and Cheese . When the weather gets cold, eggy breakfasty dishes like this Polenta, Spinach, and Black Bean Strata are what Onepot craves. Lentil Sambar. [ Photograph: chitra ] Childhood flavors are chitra ’s comfort food of choice. This Sambar with Lentils , a recipe from chitra’s mom is about as comforting as can be. katieelby is making sure her kitchen stays warm with bowls of mole chili and plenty of baked goods including these adorable carrot shortbreads . Snow isn’t keeping …

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A Three Bean Mouthful: Winter Panzanella Salad With Preserved Tuna

February 23, 2010 – 7:49 pm | by admin

e49a7e46ee1web 0.jpg 150x150 A Three Bean Mouthful: Winter Panzanella Salad With Preserved Tuna

This is one of those recipes. It seems like there are a lot of steps. It’s best if you can do them over a day or two. But I promise you these are the very things that make this recipe so EASY! Because all the steps take only a few minutes of actual activity, and they can be done all at once or over several days. The cooking itself is a snap and can be made snappier with a self-timed oven. The method of preserving the tuna is really more of an oil-poaching method. It’s a wonderful method to master and can be adapted in so many ways– from salads, to main courses. I particularly like serving this tuna on toasted baguette slices with shards of red onion! So you see, it’s worth the effort, because the technique will pay you back– I promise. I think I may have originally learned this method from an Alice Waters recipe. But I am pretty sure serving it with a Panzanella Salad was my idea! But don’t quote me on it… This recipe has other virtues as well. It is a great opportunity to use up that day old bread, and those less than ideal off-season tomatoes you stupidly bought. What were you thinking? Plus, it’s fun to introduce…

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Sunday Brunch: Emerald City Chicken Salad Sandwich

February 14, 2010 – 2:00 pm | by admin

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From Recipes [Photo: Robin Bellinger] The America’s Test Kitchen Family Cookbook suggests a number of unusual and tempting sandwich combinations, most of which are a little too involved for the typical weekday, but perfect for a lazy weekend. Chicken salad with fennel and green goddess dressing on a roll might be considered a ladylike lunch (dainty!) or a perfect hangover cure (tangy!)—either way, it begs to be tried. Spread a split Kaiser or ciabatta roll with the pale green dressing, and pile high with chicken salad and a tangle of paper-thin fennel slices. You can use your favorite chicken salad, of course, but below you will find an adaptation of ATK’s. Serve with potato chips and brownies for a picnic-like brunch. Take that, February! (If you prefer a little anchovy in your green goddess, Serious Eats has that covered , too . Any of these recipes would be great here.) Green Goddess Dressing -makes about a cup- Adapted from The America’s Test Kitchen Family Cookbook Ingredients 1/4 cup buttermilk 1/4 cup mayonnaise 1/4 cup chopped parsley or cilantro 3 tablespoons sour cream 2 tablespoons chopped fresh chives…

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Shopping lists for the Valentine’s Day Menus

February 12, 2010 – 2:49 am | by admin

649f72612bts 150x101 Shopping lists for the Valentine’s Day Menus

Here we go! Here are your shopping lists for the Valentine’s cooking extravaganza. Please read them before you head out so you can check your fridge for what you may already have and remember you are always allowed to substitute in my recipes. Check to make sure you have what consider staples on hand and tomorrow we will work our way through the actual recipes. Menu 1: Please note that you have to set up your quinoa to sprout the day before and leave it overnight! Appetizer: Raw Quinoa Tabouleh Main Event: Tofu-Mushroom Stroganoff over Tagliatelle Noodles Dessert: Angelic Bananas with Dulce De Leche Icecream Shopping List: For the tabouleh: ¾ cup quinoa 1 small cucumber 1 bunch fresh parsley ½ teaspoon fresh mint 1 lemon Staples you should have at home: 3 tablespoons oilve oil 1 tablespoon soy sauce 1 small tomato 1 teaspoon garlic powder For the Stroganoff: 1 cup pasta – tagliatelle or whatever kind you prefer 1 tub extra firm tofu 1 cup mushrooms ½ onion ½ cup cream cheese or silken tofu pinch of paprika (vegan version) 1 tablespoon flour or instant mashed potatoes 1 tablespoon dried mushrooms Staples you should have at home: ½ tablespoon soysauce 1 tablespoon cooking oil ½ tablespoon dried herbs such as rosemary, majoram and thyme For the Angelic Bananas: 2 bananas – ripened 1 tub dulce de…

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Raw Food Wednesday: Taco Salad with Blood Oranges, Stuffed Mini-Peppers

February 8, 2010 – 1:59 pm | by admin

a371b89e138d 150x99 Raw Food Wednesday: Taco Salad with Blood Oranges, Stuffed Mini Peppers

Raw Food Wednesday 2/03 Taco Salad with Blood Oranges Stuffed Mini-Peppers We made the taco salad again , slightly changing a couple of things around. The shells used fresh and sun-dried tomatoes in place of the red bell peppers, and the filling included supremed blood oranges pieces as well as using the juice for the salad dressing base — 1 tsp. blood orange juice, pinch of salt, with 1 tbs. olive oil whisked together until emulsified. Liz made the stuffed mini-pepper with a pine nut and hemp seed filling which made for a nice one-bite appetizer. Tomato Tortillas (makes approximately 6 large tortillas) 1/2 cup flax seeds 1/2 cup water 1 cup grape tomatoes, chopped in half 1/2 cup sun-dried tomatoes, soaked in water for 20 minutes 1 tbs. olive oil 1 tbs. nama shoyu 1 jalapeño, diced 1 tsp. Mexican oregano 1 tsp. fresh ground cumin salt and pepper to taste Put the flax seeds in a spice grinder and process, then add to the vita-mix along with the water and let sit for 15 minutes. Put the tomatoes and the rest of the ingredients into the Vita-Mix and process on high until smooth. Spread out the mixture into 10″ rounds with an offset…

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Orange Sesame Quinoa Salad with Roasted Beets

February 8, 2010 – 9:58 am | by admin

b32a764e427d 150x99 Orange Sesame Quinoa Salad with Roasted Beets

Dinner 2/02 Orange Sesame Quinoa Salad With Roasted Beets A recipe for Isa’s next book consisting of quinoa, currants, orange sumpremes, roasted beets and toasted sesame seeds on a bed of red leaf lettuce. The quinoa and currant mixture was plated with an ice cream scoop, because I don’t know how to leave well enough alone. Tags: quinoa , oranges , beets , sesame seeds , red leaf lettuce , salad , vegan , food , dinner , tofu666 Follow this link: Orange Sesame Quinoa Salad with Roasted Beets

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Lemon Pepper Two Bean Salad. 9g Protein per cup.

February 2, 2010 – 6:46 pm | by admin

390c9a1e80lad 15 150x142 Lemon Pepper Two Bean Salad. 9g Protein per cup.

My Lemon Pepper Two Bean Salad is a super easy vegan recipe that packs plenty of protein, fiber and flavor in each bean-filled bite. The flavors: zesty lemon, fresh energizing parsley, a splash of sweet vinegar, warm black pepper and an optional hint of sweet maple syrup. Crave the Bean. It’s easy to crave beans. Maybe because beans are rich in nutrients like folate, protein, iron, fiber, manganese and more. Plus at under $1 a can, beans are an economical way to get vegan protein. Pair this bean salad with a side of brown rice and you have a complete protein meal. This recipe is easy, zesty, healthy and full of flavor. Get it… The Perfect Food. My favorite nutrition 101 professor in college always used to say “beans are the perfect food for women.” Mostly because they are a low-fat, high protein, vegetarian way to get nutrients like iron and fiber. Plus, they are satisfying and full of flavor. And with so many bean varieties to choose from, you will never get bored by beans. And yes, beans are a ‘perfect food’ for men too. Two Beans. I chose chickpeas…

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Sage, Las Vegas

February 1, 2010 – 4:27 pm | by admin

f6cbe3df1c9dd017 150x112 Sage, Las Vegas

My second dinner in Vegas was at Sage in the Aria City Center hotel. Owned by critically acclaimed Chef Shawn McClain, Sage is a chic upscale restaurant serving contemporary American cuisine. Chef and Restaurateur Shawn McClain is also the owner of well known Chicago restaurants Spring , Green Zebra , and Custom House . McClain has built a name for himself nationally, and has won numerous awards over the recent years including “Rising Star Chef of the Year” at the Jean Banchet Awards in 2002, and “Best Chef Midwest” from the James Beard Foundation in 2006. Reservations are recommended if you want to dine here. I called about an hour ahead but the staff informed me that there were no tables available for the evening. However, if I could make it down in 5 minutes, they could give me a table. JL and I had already made plans with a friend to dine at Sage, so we ran down to hold the fort until our friend M was ready to join us. Our meal started with an artichoke amuse bouche . The artichoke was served with bacon, fennel, and grape foam. I had hoped that the bacon would add a salty element to this dish, but it …

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Baby Spinach and Kumquat Salad with Orange Sesame Dressing

January 22, 2010 – 8:06 pm | by admin

f1b2bbd8d8a71a4f 100x150 Baby Spinach and Kumquat Salad with Orange Sesame Dressing

Kumquats are gorgeous little citrus fruits with a sweet rind and sour flesh . Think of them as bright flavored, miniature oranges. You can eat kumquats whole , rind and all. They add a lovely, fresh, sweet-sour pop to this baby spinach salad. If you dont like or dont have kumquats, just use orange segments (or similar citrus fruit) instead. Staying with the citrus theme, I used an orange and sesame dressing for this salad. Using frozen orange juice concentrate is the secret here. The concentrate gives the dressing great flavor without watering it down (like regular orange juice would).   Fresh Baby Spinach and Kumquat Salad with Orange Sesame Dressing Recipe serves 2 for salad 4 cups fresh baby spinach leaves, loosely packed 6-8  kumquats 6 small red onion rings 2-3 tablespoons toasted pecans (I didnt use pecans) for dressing 4 tablespoons frozen orange juice concentrate, thawed 1 tablespoon sesame oil 1 tablespoon olive oil 2 1/2 tablespoon rice wine vinegar 1 teaspoon toasted sesame seeds salt and pepper Wash and pat dry the spinach leaves. Wash and cut each kumquat into 3 or 4 rounds. Cut the red onion into thin rings. Assemble all ingredients for the salad in a serving dish. Whisk together all ingredients for the dressing. Serve with

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