Very Vegan New Year Cooking Class

I had a great time cooking up a three-course gourmet vegan dinner at The Weekend Kitchen in Essex, CT this weekend. We wined and dined in a gorgeous 18th century inspired farmhouse kitchen and prepared a delicious menu of fresh, seasonal ingredients.

This class provided hands-on instruction on  how to create whole food plant-based recipes perfect for entertaining guests or eating on a daily basis. 

Students learned techniques for balancing color, taste, and texture, maximizing nutrition by using fresh, seasonal ingredients, and incorporating foods high in antioxidants and phytonutrients into their cooking repertoire. 

We created eight recipes from my new cookbook, Eat Vegan with Me. These quick and easy recipes taste as good as they make you feel! 

We started with an appetizer of Endive Leaves with Vegan Caviar and Cashew Crema. This savory start whetted appetites for the meal to follow.

The entree included a Pecan Crusted Tempeh that was marinated in a seasoned tamari and tomato paste sauce, then dipped in a gluten free breading of crushed pecans, nutritional yeast, corn starch, and other ingredients. 

 

This was served on a bed of mashed root vegetables, coconut roasted asparagus, and a savory crimini mushroom gravy. 

We finished our meal with gluten free Dirty Blondies made with coconut, chopped pecans, and chocolate chips. The secret ingredients were Great Northern Beans and oatmeal pureed into the batter to create a rich, dense texture.  The dessert was not only delicious, but heart healthy as well. 

The Dirty Blondies were plated with a cinnamon spiced Maple Pumpkin Butter Sauce that added a bright contrast to the dessert. 

Afterward, we sat down at the long farmhouse table to enjoy the meal we had prepared together. Thank you to Nancy, owner of The Weekend Kitchen, and to everyone for attending this fun class! Happy Vegan New Year! 

Fresh from the Garden Vegan Cooking Demo

Summer is in full swing with hot and humid days followed by thunderstormy nights, which is the perfect weather for our gardens.  And they're abundant!  I was happy to give a cooking demonstration at Cora J. Belden Library in Rocky Hill, CT last night featuring a veggies from the summer garden:  zucchini, green beans and corn.  I picked up these beauties from Northfordy Farm at the City Seed Farmers Market in Wooster Square.

This time of year is perfect for Three Sisters Stew, a recipe featuring the Native American trio of squash, beans and corn which grow together in perfect harmony and taste great together, too.  The squash grows low to the ground and crowds out the weeds while beans vine up the tall stalks of corn.  The corn and beans also form a complete protein of all the essential amino acids the body can't produce, so it's the perfect one-dish meal.  The stew is seasoned with cumin, red pepper flakes and oregano to add a spicy, savory component.

I augmented the recipe just a bit by plating the stew on top of a bed of polenta, then garnished with a drizzle of parsley pistou and sprinkle of toasted pepitas.  This makes for a simple and satisfying meal that has a pleasing balance of color, flavor and texture.  All of these recipes can be found in my new cookbook, Easy Peasy Vegan Eats.

I was really happy to see many people come up for seconds, even two young girls who politely asked for more.  Now, when kids eat your food - especially when they want another serving - you know you have a winning recipe!

I also enjoyed reading class evaluations afterward with statements like:

"It was informative and fun to watch as the cooking process and flavors unfolded."

"Great class!!  I enjoyed it very much.  Mary is an excellent teacher/demonstrator, very thorough.  She explained everything as she went along." 

"The chef was very patient to answer questions and kept the class lively."

and my favorite

"I really enjoyed this demo.  From what I learned I would like to try having more vegan meals.  Thank you!"

Thank you to Carole Fisher and friends of Cora J. Belden Library for inviting me to give this presentation, and to everyone who attended.  You inspire me to make vegan food that is easy to prepare, healthy to eat and delicious!  I hope you will share what you learned with family and friends.  
    

Waking the Tastebuds: Foods of Spring

I've been preparing all day today for my presentation this weekend at the first annual Vegetarian and Healthy Living Festival at the Connecticut Convention Center, and all I can think about is asparagus!  It's one of my favorite vegetables because it has that elegant, chi chi look, and yet it's so easy to prepare.  Just a quick dunk in a pot of boiling water, then a rinse of ice cold water and it's done.

I'm going to be demonstrating how to make a quick and easy salad with it along with a more common spring veggie, the radish.  These are like the yin and yang of the vegetable world:  One is prized and classy, while the other is more like the uncouth cousin nobody likes having around.  And yet, somehow, they come together in perfect familial harmony in the recipe I will be demonstrating on Sunday:  Asparagus, Radish and Quinoa Salad with Dijon Dressing, Chives, and Pistachios.

This is the same recipe I prepared for the "Planting a Chef's Garden" presentation I did last week, but it was such a hit that I decided to reprise it this weekend.  Plus, this will be a chance for those who weren't able to attend last week to get a taste.  It's so easy to make.

I hope you can stop by, say hello, and try a sample.  I'll also have cookbooks and aprons for sale - wheeeee!!

Planting a Chef's Garden

It's been a busy week here at Well on Wheels headquarters.  On Wednesday I did a presentation called "Powered by Plants:  Healthy Whole Foods for the 21st Century Athlete" at New Milford Public Library. Even though there weren't many traditional athletes in attendance, all of the feedback afterward indicated that the nutrition information I provided was very helpful for the layperson considering a plant-based diet. Two people even commented that I've inspired them to try going vegan right away!  Woo!  That's always nice to hear.

The next day I was in Orange, CT giving a presentation called "Planting the Chef's Garden."  This was a fun one since I did a mini cooking demo of my new favorite spring vegetable salad, Quinoa with Asparagus, Radish, Pistachios, and Dijon Vinaigrette.  I also accompanied this with some clover sprouts drizzled with parsley and oregano oil and garnished with pretty little pansies from my garden.  Attendees also left with their very own pea seedling which I started last week.  It's so exciting to see them sprouting!

Here's an excerpt from another happy attendee:

Just wanted to say how much we enjoyed your session last
night at the Case Library in Orange. I just made the quinoa salad
that you had and my husband tasted it and loved it too. What a treat!!! 

Totally raw

The last week of my "Healthy Cooking in a Hurry" class featured a totally raw menu, which made for a really quick and easy dinner since there was no waiting around for things to cook.  I like nights like this, even when it's cold outside.  We started with some Spicy Jicama Fries seasoned with nutritional yeast and chili powder.  I think this is one of the best flavor/texture combinations for addictive snacking, since there's sweet and crispy from the sliced jicama, spicy and salty from the chili powder and sea salt, and a little bit of savory from the nutritional yeast. I'd probably toss regular oven fries with this mix, and maybe popcorn, too.

The entree was Stuffed Red Peppers with Romesco (a savory pate made by pureeing soaked cashews and sundried tomatoes with some special seasonings) topped with Spicy Sprouts and a side of Field Greens Tossed with Dijon Vinaigrette.  Yeah, again, the flavor combinations can't be beat.

For dessert I made a Chia Pudding with Fresh Kiwi, Bananas, and Raspberries.  I've become addicted to this tapioca-like treat, and really, when all you have to do is stir a bit of seeds with some almond or soy milk, then add agave syrup and a pinch of salt, why would you slave over a hot stove stirring tapioca for 30 minutes?  I wouldn't.  This one's gonna be popular once the weather warms up.

Healthy Cooking in a Hurry

Tomorrow begins week #3 of the West Hartford Adult Education class, "Healthy Cooking in a Hurry."  In 3 hours we cook a three-course gluten-free vegan menu using seasonal ingredients.

For the first week, the theme was purple, gold, and green in celebration of "Mardi Gras."  This included a lovely salad made with purple cabbage, green cabbage and carrots.

The entree was Tempeh "Fish Cakes" with Remoulade on Field Greens.  Dessert was a twist on the traditional King Cake made as cookies decorated with purple and gold icing and a sprinkle of crushed pistachios.

Week #2 came right before St. Patrick's Day, so the menu included vibrant green recipes.  We started with a Minted Cream of Asparagus Soup which everyone agreed you'd never believe was vegan.

The entree was Cornmeal Crusted Tofu Cutlets with Mushroom Gravy and Colcannon.  Colcannon is a traditional Irish recipe made with mashed potatoes and chopped greens.  It's a great way to sneak in a little healthiness that you'd never noticed once it's chopped finely and mixed all together with creamy potatoes. It was one of my favorite sides on last week's menu.

The main ingredient for dessert was bright green Granny Smith apples which transformed into a delectable gluten-free vegan version of my grandma's Lithuanian Apple Cake (not quite Irish, but warm and comforting, and a perfect ending to this homestyle meal).

Tomorrow night is Week #3, which will include a recipe I tested this weekend for Chocolate Peanutbutter Cupcakes.  I'm really excited to make these again because they came out pretty close to perfect:  rich and chocolatey but not too sweet, perfect light and spongey crumb, and creamy peanut butter frosting.  These could become a regular feature in the Well on Wheels kitchen.

Quick and Easy Vegan Dinner

When I prepared the Menu for last night's "Healthy Cooking in a Hurry" cooking class many weeks ago, we were in the midst of a warm spell.  And I had thought by the middle of May things would be warmed up for the remainder of the season.  Alas, the fickle New England weather foiled my plans for warm weather picnic food this evening.  Despite the rain and chill in the air, everyone agreed this was their favorite meal nonetheless. 

We started with a French Lentil and Brown Basmati Rice Pilaf seasoned with fresh oregano, thyme and parsley.  To add a little contrast to the savory flavor, I added chopped kalamata olives, lemon zest and fresh squeezed lemon juice.  This brought all of the flavors together.  On the side was a sautee of Snap Peas with Pistachios and Mint tossed with a simple dressing of Dijon mustard, lemon juice and agave syrup. 

For dessert I did a gluten-free twist on traditional Strawberry Shortcake, and also added some tangy Rhubarb in the mix.  I think I got the last stalk of the season!  This was topped with non-dairy  Soyaytoo Soy Whip and some powdered sugar.  Ahhh... I'm ready for June. 

(Relatively) Healthy Cooking in a Hurry

I had the first meeting of my 4-week West Hartford Adult Ed. "Healthy Cooking in a Hurry" class last night.  After a full 8-hour day of census training and hour-long drive from New Haven, I was feeling like most people do at the end of the day:  not looking forward to cooking dinner.  Alas, I had a group of 8 hungry students awaiting a delicious meal, so I had to oblige.

Somewhere at the midway point in the three-hour class, I got a second wind that carried me through to the finish line.  The menu included Asparagus and Leek Risotto, Baked Tofu with Arugula Pesto, Wilted Escarole with Toasted Pine Nuts and a dessert of Chocolate Dipped Coconut Almond Macaroon Cookies.  I think it helped knowing there was a chocolate reward for the ride home.  

See you all next week!

Meatout Recap

I hope everyone had a blast celebrating the Great American Meatout this weekend.  Have you made a pledge to go vegan?  It's easy if you start with some great recipes. At the Well on Wheels cooking class, we toasted the first day of Spring with an Equinox Elixir made with pear, pineapple, banana and kale.

This was followed by a warm Potato Leek and Fresh Asparagus Soup topped with Wild Garlic Chives.

Looking at the leeks

The main course was Walnut "Neatballs" in a Vegan Bechamel Sauce with Quinoa and Steamed Kale.  This required a little hands-on assistance from some willing volunteers.  

 

Getting into the mix

Thank you, Jeff and Linda!

 

Lovely little rows

We finished the evening with a Chocolate Molten Lava Cake and Raspberry Sauce.  

 

 

The alchemy of hot water and chocolate

Thank you everyone who attended, and to Camden and Dianna for the fantastic action shots.  If you would like to see more photos from the event, click on the link here.

Special THANKS to my helpful assistant:  mom!!  :)

Neat Balls

 

I spent the afternoon putting together the menu for my Great American Meatout cooking class and dinner coming up soon on March 20.  This is my favorite time of year for veggies, and I really want to do them all justice... leeks, asparagus, greens, wild garlic chives.  And then there's the maple syrup.  mmmm... hopefully there'll be some available in Connecticut sugarhouses by next weekend.  It would make the perfect dessert.

Today I was testing the entree, Carol Adams' recipe for Baked Walnut Balls in Bechamel which I've had my eye on for about 5 years.  I decided to make it gluten-free so I could indulge, and I'm glad I did because it was hard to stop at just 3.  Then 4.  Then 5.  Oh, who's counting?  The recipe is from her fabulous cookbook, Living Among Meat Eaters: The Vegetarian's Survival Handbook, which every vegan should have in their library.  Really, it made all the difference for me during those first two formative years as a vegan.

This is a recipe that she, too, has modified over the years.  It was first introduced to her in 1978 when the caterer at her wedding created Baked Walnut and Cheddar Balls Bechamel from Anna Thomas' Vegetarian Epicure Book Two (Book 2) as the main course.  Since then, she discovered a recipe reminiscent of the original called Walnut Balls with Tofu Lemon Cream Sauce from Reggi Norton and Martha Wagner's Soy of Cooking: A Tofu and Tempeh Recipe Book, minus the dairy and eggs.  I used corn meal in place of wheat germ, gluten-free bread crumbs, and brown rice flour instead of whole wheat.  These were delicious, as I'm sure hers were.  In fact, they're just the right texture that I surmise they'd hold up well in a marinara sauce with spaghetti or even in a vegan sub smothered in melted Daiya cheese.  I made a big batch of 2 dozen, then froze them in a zip-lock bag for a quick "go to" meal when I'm too busy to cook.  I think I'll have to make myself busy this week. 

First, toast 1 1/2 cups of walnuts in the oven, then grind them in a food processor.  Combine with 1/4 cup breadcrumbs, 1/2 cup corn meal (or wheat germ, if you're not gluten-free), 3 Tbl chopped fresh parsley and 1/2 cup minced onion.  Note:  Even after this step, my kitchen was already smelling like an Italian restaurant.

Next, puree in a food processor 6 oz. silken tofu, 1/4 cup plain rice or soy milk, 1 Tbl tamari, 1/4 cup brown rice flour (or regular flour), 3 cloves garlic, 1/4 cup nutritional yeast, 1 tsp Dijon mustard, 1/2 tsp sea salt, 1 tsp lemon juice, and some fresh ground pepper.

 

You may need to scrape the sides with a spatula a couple times to be sure it all gets in there.  Combine the two mixtures together and stir until everything is evenly distributed. 

The mixture should be moist, but still able to hold its shape.  Spoon into tablespoonfuls and roll into balls. 

Place balls on oiled baking sheet and bake at 350 degrees for 30-40 minutes or until bottoms have browned.

These were delicious on a bed of steamed kale and drizzled with Bechamel Sauce.  I even liked them with a squeeze of ketchup.  Yum!