Divine Treasures holiday party

When you work in the food service industry, you don't always get to take time off for holidays.  This was the case with my friends at Divine Treasures, a vegan chocolate shop in Manchester, CT.  They were swamped this holiday season preparing special gift boxes filled with the most delectable vegan chocolate treats to the delight of smiling customers.  But they wanted to celebrate, too!  So they asked me if I could cook up a post-holiday vegan feast for them once the holiday crunch period settled down.  And that's just what I did this Friday night.

The evening began with an entirely raw appetizer of Romaine Lettuce Tacos filled with Walnut "Meat," topped by a scoop of Jicama "Rice," and drizzled with a Chipotle Cashew Sour Cream.

Everyone was amazed by the symphony of flavors evoked in this simple, yet festive looking presentation.  It was an elegant way to serve a salad.

The entree for the evening I prepared Baked Sesame Tofu and Polenta Stacks with a rich Shallot Gravy, accompanied by Brussels Sprouts Amandine, and garnished with a luscious Parsley Oil.  The flavors blended beautifully and the buttery texture of the Brussels Sprouts went nicely with the creamy polenta.  Guests were surprised at this gourmet presentation, and were pleased by how satisfying the entire meal was.

It was a pleasure to celebrate the beginning of the new year with this hard-working crew.  I look forward to more dinners like this in the future.  And stay tuned... there may even be events like this open to the public coming soon!

This week's menu

It's tradition in the new year to cook something with black-eyed peas as a symbol of good luck, and greens as a symbol of wealth and prosperity.  A recipe that many people make is Hoppin' John, a flavorful southern dish made with black-eyed peas, onion, carrot, green pepper, and seasonings such as thyme and bay leaf.  It can be eaten cold as a salad or warm right off the stove top.

This southern specialty has its roots in African cuisine, and this particular dish is descended from a Sweet Potato and Black-Eyed Pea Stew from Senegal.  It's incredibly easy to make, and despite the minimal ingredients, it's also surprisingly flavorful.  You can cook it in a pot on the stove, or simply start it in the morning in your slow cooker and have it ready for the end of the day.  It's the perfect way to welcome a happy and prosperous new year!

Pan-fried Tempeh with Cremini Mushroom Gravy, Wild Rice Pilaf, and Brussels Sprouts

Senegal Sweet Potato and Black-Eyed Pea Stew with Sauteed Kale

Baked Tofu with Dijon Glaze, Mashed Potatoes, and Stringbeans Amandine

Beyond Sushi

I recently spent a day in New York to attend a cooking class at the Natural Gourmet, and made a point of arriving early so I could sample one of the many vegetarian dining options in the city.   This is always the most difficult decisions I face, since there are hundreds of possibilities.  I have my favorites: Candle Cafe, Caravan of Dreams, Counter, Quintessence, Sacred Chow, Angelica's Kitchen... to name but a few.

This afternoon I decided to try a new entry onto the scene, Beyond Sushi, a 100% vegetarian sushi restaurant on the lower east side.  It's an easy 2 block walk from the 14th street subway station, which made it convenient and intriguing.  And according to VegNews, the place was opened by a former contestant of Gordon Ramsey's Hell's Kitchen competition.  Why not give it a try?

From the outside, the restaurant had a clean, sophisticated look, and inside the minimalist decor continued that theme.  However, I have to say my Connecticut sensibilities were shocked by the New York space limitations!  At most, the three wooden shelves that acted as counters with barstools wedged beneath could seat 12, but in reality, two to a table was stretching each patron's comfort level.

The menu was a selection of about a dozen creative combinations of standard veggie fillings:  asparagus, avocado, mango, cucumber, pickled daikon, and a few others.  These standards were elevated by a choice of 6 sauces topping each roll, such as carrot ginger, spicy cayenne, and mango chili.  The rolls were also made a bit unique because they were all inside-out with a choice of black rice or 6-grain rice.  Also on the menu are several options for summer rolls, salads and soups, as well as a few vegan desserts prepared off site.

I ordered the La Fiesta - 8 pieces rolled with Black Rice, Avocado, pickled jalapeno, chayote, and topped with cilantro and mango chili sauce - and the Sweet Tree - 8 pieces rolled with six grain rice, avocado, and sweet potato, and topped with alfalfa sprouts and toasted cayenne sauce.

Both were tasty, fresh and expertly prepared in a tiny kitchen.

I enjoyed my light lunch, but left wishing there had been the ubiquitous warm tea to accompany my meal and a larger table where I could spread out with a book and linger.  However, if you're in a hurry, this is a great place to grab a quick bite that's inexpensive and satisfying.  


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This week's menu

While I was in the checkout line of my local health food store purchasing groceries for this week, the man behind me asked about the can of Muir Glen Organic Crushed Fire Roasted Tomatoes in my basket.  "Do you like those?  I've never really had much luck cooking with them."  I was surprised, because I find that they add so much flavor to soups, stews, and sauces, especially the one with adobo seasoning.  I suggested, "have you tried using them in chili?"  He hadn't, but was intrigued by the idea.  That's my favorite use for them because they add a deep, smoky undertone to whatever it is you're cooking.  I also like them in Indian food because the roasted quality is both sweet and savory, and they'll put an extra little indescribable zing in your curries.

This week you will find Three Bean Chili with Fire-Roasted Tomatoes and Brown Rice on the Menu.  It's a favorite for cold, rainy autumn evenings.

pan-fried tempeh with agave dijon glaze, sesame cabbage, and baked garnet yam

three-bean fire-roasted tomato chili with brown rice

tofu piccata with mashed root vegetables and sauteed kale

Cyber Monday Special from Teavana

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Holiday Gift Guide for Cooks

Now that the holiday shopping season is upon us, I'm often asked for recommendations on what to get the chef in the family.  The options can be overwhelming, especially for someone who is not familiar with the great big world of shiny pretty cheffy things out there.  I often draw upon my favorites for gift giving, those classics that stand the test of time. Whether it's big ticket splurges like a Vita-Mix Blender or a set of indestructible All-Clad Stainless Steel  pots and pans, or the more affordable stocking stuffers like a Garlic Press or Microplane Zester, there's always that "perfect gift" to be discovered.

What I've put together for you is a handy reference guide to help get you started in your search.  Some of these are absolute "must haves" for the home chef, like a good chef's knife and cutting board.  Some are gratuitous items that make cooking fun (no one really NEEDS a Doughnut Pan...).  And sometimes chefs just like to be pampered with items they would never get for themselves, but have always dreamed about (personally, I'd be thrilled if someone bought me anything enameled by Le Creuset just because I love all the pretty colors).

So.... here you go, starting with the essentials.

If the budding chef in your family is just setting up his or her kitchen, there are some basics that he or she will need to get started.  While we often use castoffs and hand-me-downs from other family members, wouldn't it be nice to have something brand new in the kitchen for inspiration?

Need ideas?  Read my Kitchen Essentials recommendations.