Vegan Valentine Dinner

I had the pleasure of cooking a vegan dinner for a lovely couple this Valentine's Day, and while that sounds like that makes the chef the third wheel, it was actually quite fun.  This was more of a cooking lesson, and we enjoyed tasting and testing along the way.

The entree was a Baked Portobello with Shallot Herb Stuffing.  This would've been hearty enough on its own, but I couldn't stop there.  Underneath was a silky Chipotle Infused Cashew Aioli which added a sweet and spicy dimension to the dish.  Then the portobello cap was served over a creamy Asparagus and Leek Risotto, and topped with sauteed savoy spinach.  Perfection!

Dessert was pure decadence:  Chocolate Lava Cake with Raspberry Sauce and Fresh Berries.  The cake sets up with a firm outer crust, and the center sinks into a saucy pool of chocolate pudding.  This is one of those desserts where if you can't decide if you want something creamy or something caky, you get both!  It looks dangerously difficult to pull off, yet it's so easy if you follow the recipe.  And decadent, too.

The next time you have an intimate dinner for two, this is the dessert you'll want to share.  Happy Valentine's Day!

Recipe: Chipotle, Smoked Paprika, Yellow and Green Split Pea Soup

Today was the perfect soup-making weather.  We're in the midst of one of those famous New England Nor'easters that lays about a foot of snow down in 24 hours and keeps everyone cooped up inside scrambling for things to do.  I've been productive this afternoon testing recipes for my new cookbook, Easy Peasy Vegan Eats, which I hope to publish by the end of the month.

One recipe I've been working on recently is a spicy and smokey split pea soup.  I think I came up with just the right flavor combination and I'm happy to share the success here.  The soup has a velvety texture and deep, rich smokey undertones from the two prominent spices.  I added a squeeze of lemon at the end to brighten up the flavors and bring everything together.

A swirl of cashew sour creme pretties up the presentation and adds another layer of decadence to this luscious soup.  A big bowl with a slice of toast left me warm and satisfied all afternoon.  I hope you enjoy some on your next Snow Day!

Chipotle Smoked Paprika Yellow and Green Split Pea Soup

1/2 cup green split peas

1/2 cup yellow split peas

2 Tbl olive oil
1 cup yellow onion, diced
2 stalks celery, diced (approx. 1/2 cup)
1 large carrot, peeled and diced (approx. 1 cup)
4 cloves garlic, minced through garlic press
1 tsp smoked paprika
1/2 tsp chipotle powder

1 large Russet potato, peeled and cut into 1-inch dice 

5 cups water

1 tsp sea salt

1 Tbl fresh lemon juice
2 scallion, diced

Rinse split peas in a colander and set aside to drain.  In a large pot, saute onion, celery, and carrots in olive oil on medium heat for 5-10 minutes, or until lightly browned.  Add garlic, paprika, and chipotle and saute one minute.  Add split peas, potato and water, then cover pot and bring to a boil.  Lower heat and simmer 1 hour or until split peas are soft, stirring occasionally.  If soup is too thick, add a little more water.  Stir in fresh lemon juice and garnish with chopped scallion.

A Month of Menus

We're buried in snow and ice here at Well on Wheels headquarters.  Fortunately, I was able to get some cooking in earlier in the week to prepare some meals for my regular clients.  As I was putting together the menu for one of my clients, I realized it was our Seven Year Anniversary of vegan personal chef services, and her Five Year "Veganversary" (of which I'm happy to have played a part!).  So I celebrated by preparing the same menu as the first day I ever cooked for her.  It was exciting to see how the menus have developed over the years!

Here's what I've been cooking the past few weeks.

Week One

Tofu, Snow Pea, and Shiitake Stirfry over Udon Noodles

Asparagus and Leek Risotto with Escarole and White Beans

Baked Tofu with Cauliflower Hash and Sauteed Baby Spinach 

Week Two

Baked Tofu with Harissa, Mashed Potatoes and Zucchini Ribbons

Vegan Sausage and Peppers on Baked Polenta

Pan-fried Tempeh with Braised Cabbage and Barley Pilaf

Week Three

Fusilli with Zucchini, Crimini Mushroom and Vegan Bechamel 

Jerk Tempeh with Red and Green Peppers, Pineapple, and Jasmine Rice

African Sweet Potato and Peanut Stew

Another view of the African Sweet Potato and Peanut Stew

Week Four - Happy Anniversary Menu!

Tofu Sesame Stirfry with Baby Bok Choy, Snow Peas and Carrots on Brown Rice

Black Bean and Garnet Yam Enchiladas

Mediterranean Pasta with Baby Spinach, Kalamata Olives, Sundried Tomatoes and Cannelini Beans

Vegan Resolution: Transitioning to a Healthy Whole-Foods Plant-Based Diet

It's the New Year, and as we all know, the time for resolutions! While I don't personally make a list or focus on my imperfections, I do find that calendars are a good way to set a starting point, stay focused on achievable goals, and keep the momentum going.  

To help you keep on track, I will be offering a healthy cooking demonstration at Guilford Free Public Library on February 5.  I will be happy to give you plenty of motivation and encouragement as you move forward on your vegan journey.  

A Month of Menus

It's cold outside but it's warm in the Well on Wheels kitchen!  Here's what I've been cooking up for clients over the past few weeks.

 Week One

 Pan-seared Tempeh with Tahini Mushroom Gravy and Colcannon

 Mexicali Chili and Brown Rice

 Stir-fried Veggies with Tofu, Peanuts, Basil and Hoisin

 Week Two

 Happy New Year! Black-Eyed Pea Hoppin' John with Collard Greens

 Tofu & Veggie Stir-fry Over Noodles

 Tofu Scramble with Zucchini and Yellow Squash and Homefried Potatoes with Salsa

 Week Three

 Dijon Agave Glazed Tempeh with Mashed Sweet Potatoes and Sesame Greens

 White Bean, Zucchini and Tomato Saute Over Baked Polenta

Bok Choy Boats with Asian Confetti Rice Pilaf

Dedicated to Rynn Berry... Scholar, Philosopher, and Vegan Hero

"Clearly, there has been a paradigm shift in societal attitudes towards veganism... If veganism were a stock, I would certainly invest in it. Its growth has been exponential and will ever continue thus."

I am still in shock and deeply saddened as I write about the sudden passing of the brilliant and wonderfully esoteric yet down to earth, Rynn Berry. He collapsed while jogging on New Year's Eve in Prospect Park, NY and remained unconscious for a week in the hospital. 

He was one of the first vegans I ever met 15 or so years ago, and he was as much of an inspiration to me then as a newbie, as he is now and will continue to be. 

Years later, I had the privilege of attending a potluck at the Northern Connecticut Vegetarian Society where he gave a theatrical performance of famous vegetarians in history talking about food and politics (Pythagorus, Tolstoy, Leonardo da Vinci...), and was fortunate to assist in the preparation of some simple recipes from his book, Famous Vegetarians and Their Favorite Recipes. I learned so much from him that day, and it gave me the courage to live my life with purpose, dedicating myself to helping animals. I will be forever grateful to him for the experience. 

This is an unfathomable loss to the vegan community. He was truly one of those rare individuals who, simply by his presence, made the world a better place knowing he was in it. I will miss him tremendously. 

“I think it is important that people be made aware that the vegetarian movement has a venerable history behind it. It didn’t spring full-blown from the head of a flower child in the 1960′s. It really begins with Pythagoras in the West in the 6th century BC and has reasserted itself periodically ever since.” ~ Rynn Berry 

Friends and family are planning a memorial in the coming weeks.  I hope this brings all in the vegan community together and further expands veganism to an ever widening circle of compassionate friends, bringing his dream to fruition.