Mediterranean Quinoa

Yesterday was one of those days of overscheduling and packing too much in, and by the time my tummy was signaling it was ready for me to call it quits for the night and get something on the table, I realized I was at a loss for what to make that would satisfy the hunger.  I had a craving for something salty, so I was thinking maybe olives would do the trick. With salt as my guide, I rummaged around the kitchen for what I could pull together into a quick meal.

The default option would've been pasta, but on this rare occasion I didn't have any on hand.  I didn't want to wait for rice to cook, and even though I've made an awesome lentil and olive pilaf in the past,  I wasn't in the mood for something that heavy.  So I decided that quick cooking quinoa would provide the backdrop for the meal.

I combined the cooked quinoa with a contrasting color palette of red and green:  chopped kale, roasted red peppers, capers, kalamata olives, and sundried tomatoes.  To round out the pilaf and add some substance, I tossed in a can of red beans.  Of course, everything was doused liberally with olive oil and garlic, and seasoned with salt and pepper, dried oregano, and fresh basil from the garden.

Pretty good result considering the theme of the evening began with the mantra "Just Get It on the Table."

Say hello to turnips

Next to okra, turnips are probably my second least favorite vegetable.  I once attended a Thanksgiving dinner where food was served family style and I reached for the bowl with the big pile of what I thought was mashed potatoes and scooped out several heaping ladles onto my plate (can't get enough of those mashed potatoes!).  When I took the first forkful loaded with melted butter and gravy (these were my pre-vegan years), I nearly choked from the unexpected bitterness.  What evil mind would concoct such cruel deception?  And for Thanksgiving no less!  No Thank You.

It took me awhile to get that dreadful taste out of my mouth.  Many years, in fact.  I now find myself surprised to be trying turnips again.  Perhaps my tastes have changed, somewhat, as I've developed an affinity for bitter foods such as broccoli rabe and dandelion greens.  And I've also learned how to mellow flavors by combining them with their opposites.  In the case of bitter turnips, I thought, why not try mixing them with sweet potatoes?  Not the orange yams, but the Japanese sweet potato with purple skin and white flesh that tastes almost marshmallowy when cooked.  So this was my experiment for this week's menu.

The first entree features pan-seared tempeh with a silky piccata sauce accompanied by steamed asparagus and mashed sweet potato, turnip, and yukon gold potato.  Turnips are high in Vitamins B and C, they have more fiber than potatoes, and are lower in calorie, so adding them to the mash is a nice way to reduce carbs and get some health benefits at the same time.  Plus, as I mentioned, the bitterness is mellowed when combined with the other root vegetables.  Success!

Since it's been a rainy week here in Well on Wheels land, I made two entrees that are perfect for curling up with.  I love curry, so the spices in the Spinach and Chickpea Coconut Curry were warming and soothing.

The last entree was Fire-Roasted Tomato Black Bean Chili with Adobo.  I'm really loving the new Muir Glen adobo fire-roasted tomatoes which I've been using in chilis and soups.  It adds a rich depth of flavor and really boosts the firey kick.  Again, another great rainy day meal.

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!!

This Week's Menu

I've always said the key to good vegan food (or food in general, frankly) is having a few really awesome sauces that can be paired with just about anything.  That way you have versatility with menu creation and can instantly create layers of flavor with the addition of just one simple little element.

One of my new creations this week was a decadent cannelini bean pate made with sundried tomatoes, tahini, and lots of garlic.  I did a test recipe myself and served it for my own lunch on top of some gluten-free toast with mesclun greens, but since that wouldn't hold up too well after being refrigerated and microwaved, for my clients I decided to serve it on top of baked polenta and a bed of sauteed kale.  A handful of Daiya cheese and a squiggle of Sriracha top off this yummy treat.

The second entree features crispy pan-fried tempeh with a sweet and spicy Dijon glaze.  To balance the flavors, I combined the protein with baked garnet yam and broccoli.  I also love the bright green and orange contrast.

The third entree this week uses some late season asparagus (of which I'll always be a fan) paired with baked tamari tofu and a shallot cream sauce.  The quinoa is a nice foil to soak up the pool of creamy goodness in the bottom of the dish.