This Week's Menu

I've been keeping my fingers crossed for the longest time that the weather will warm up that it's getting really tough to chop my veggies!  Nonetheless, I managed to pull together this early Spring menu for my clients.

Week 1

Baked Tofu with Red & White Quinoa and Broccoli Cauliflower with Cashew Bechamel

Black Bean Confetti Rice Salad

Pan-Fried Tempeh with Cremini Mushroom Gravy, Colcannon and Carrots

Week 2

Black Bean and Fire-Roasted Tomato Chili with Brown Rice

Broccoli Pasta Alfredo with Sauteed Mushroom and Caramelized Onion

Butternut Squash and Chickpea Stew with Cumin Seed and Quinoa

WTNH-TV "CT Style" Appearance

I returned to the set of WTNH'TV's "CT Style" this morning to tape the cooking segment with Teresa Dufour.  I demonstrated how to make the super easy, super delicious Edamame Black Bean Super Protein Power Salad, which will soon be available in my new cookbook, Easy Peasy Vegan Eats.

This is a quick recipe that comes together in no time, so it's perfect for those who are always busy but want to eat healthily.  Whether you’re looking for a quick supper or an easy dish to bring to a party, this is the perfect recipe.  The ingredient list is short and sweet, yet the finished product packs a punch of flavor, and it looks super pretty, too!  Plus the soy bean is a complete protein, so you’re getting all 9 essential amino acids your body can’t produce.  Enjoy this healthy, tasty meal on its own or tossed with pasta, quinoa, or rice to stretch it even further.

See me demonstrate how to make this recipe on CT Style.  

Vegan Resolution - Guilford Free Library

I recently gave a lecture and demonstration called "Vegan Resolution" at the Guilford Free Library for people interested in transitioning to a vegan diet.  The class had originally been scheduled at the beginning of February to coincide with New Year's resolutions to eat healthy, but a wallop of a snowstorm caused it to be postponed to later in the month, then another one caused it to be postponed to March.  So, by the time this class rolled around, it hardly felt like the new year, though I think several people in attendance were happy to get a little reboot on their plans to go vegan.

About 35 people gathered for the event, and I gave a slide presentation which offered basic nutrition information that new vegans need to consider such as the 5 nutrients for optimum health (complete protein, calcium, iron, omega-3, B-12, and antioxidants) and the best plant-based sources for them.  I also talked about the many benefits of switching to a plant-based diet - physical health, emotional health, mental health, spiritual health and most important, karmic health.  What you eat affects not just you but everything and everyone around you.  I think this message hit home for many people, particularly when I shared my stories about how my first dog, Lily, saved my life, and how my second dog, Zinny, gave me motivation to persevere even during the most difficult times.  They remind me every day how precious life is, and that I don't want to be complicit in causing the unnecessary suffering of any animal.

After the slide presentation, I shifted gears to a quick food demo and in about 15 minutes made a delicious "Crunchy Cruciferous Vegetable Slaw."  The slaw was dressed with a raw cashew mayo which I also demonstrated how to make.  This was new to most people in the audience, and judging by the response of those coming back for seconds, I'd say it was a hit!  It's a colorful and flavorful salad that's perfect to eat during seasonal transitions when the immune system needs a little boost.

One of my favorite comments from an attendee in response to the question What did you like best about this class? was, "your nice manners, non-judgemental tone, and sharing your personal experience toward better health."  I have to say that, honestly, it is always a challenge not to judge, and to be open-minded to everyone's personal experience.   I try my best to listen and understand before I offer information as guidance.  I felt like it was a huge success when I read this comment.

Thank you to all who attended this presentation!  I hope to continue to see you on your vegan journey.

 

This Week's Menu

The theme for this week is Hardy Har Har... as in, meals that are hardy and satisfying.  With another snowstorm in the forecast, nothing beats comfort foods like soups, stews, and my favorite, mashed potatoes to combat the dreariness.  Menus like this are what help me make it through the winter!

Week One 

Tripe Green Tempeh with Brown Rice

Maple Glazed Baked Acorn Squash with Lentils and Sauteed Kale

Southwestern Tofu Scramble, Salsa, and Paprika Homefried Potatoes

Bowl of Butternut Chickpea Stew

Bowl of Indonesian Gado-Gado over Brown Rice

Week Two

Deconstructed Tempeh Reuben, Stone Ground Mustard, Sauerkraut, Mashed Potatoes, and Kale & Shallot Sautee

Indonesian Gado-Gado over Brown Rice

Butternut Chickpea Stew Seasoned with Toasted Cumin Seeds and Quinoa

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.