Lately I have been thinking this a lot: “A tzadziki would go great with this dish.” But I hadn’t found a great, vegan plain yogurt. Although some will argue that dairy yogurt is good for you, if you are avoiding dairy, or keeping vegan, a dairy yogurt just won’t do. Then the other day I was headed to one of my local grocery stores, but coming from a completely different direction than usual. Surprise! I rode my bicycle right into the South Pasadena Farmer’s Market. I couldn’t get from one end of the market to the other without completely spending all of my cash. Then I found a vegan nut cheese maker called Blode Kuh. And there before my eyes was a sample cup filled with cashew yogurt. Yum and yay, because not only was the yogurt fantastic, the cheese maker accepted my credit card on his “square” thing. Gotta love technology! This recipe is devoted to the people at Blode Kuh! Thank you for your awesome yogurt!! Read More
Sprouted “Risotto” with Asparagus, Peas, Fennel, & Mint
This time of year, whenever I start to see fresh English peas and asparagus at the market, and the nasturtium flowers start to take over the garden, my cooking mind always wanders to spring risotto with asparagus and peas. So, the other night I was making a side dish of sprouted brown rice, and I noticed that the texture would probably lend itself well to a risotto-style dish. Well that’s all I needed to give this one a try…voila! A healthy, sprouted risotto that makes a great vegan entree or side dish! Read More
Corn, Black Bean, & Pepita Chiles Rellenos
Sometimes I crave the distinctive qualities of a good old fashioned chile relleno…you know- the one stuffed with cheese, battered, and fried. Well, I do indulge from time to time, but just to make a point, you can create an entirely healthy, and just as satisfying chile relleno experience, that might even resemble some real Mexican authenticity. And, you’ll get a bonus of added clean nutrition! Use a ceramic or safe clay baking dish with a lid if possible, for a great even bake, and a magnificent smell from the oven during preparation. If enjoyed with an open mind and a sense of adventure, this dish should stave off the unhealthy chile relleno craving for quite some time. Read More
“Basic” Quinoa & Black Bean Burgers
I am not a burger purist. The more different kinds of burgers the world can invent the better! This point of view comes in particularly handy when it comes to creating healthier, maybe even meatless, burger recipes. Having said this, no matter what, a burger should pass some basic requirements in order to be considered feasible- not that I am some burger expert, but let’s just be practical about it! First and foremost, the burger must hold together in a two-bun sandwich or lettuce wrap scenario. If it crumbles, it isn’t exactly a burger. Next, the burger should satiate. You want to feel full and happy and be nourished after you have eaten one. And third, it should be quick and easy to make. If you have to run to seven specialty food stores and spend two hours in the kitchen before you even get to the part where you make it into patties, well, it kind of loses its “burger experience,” in my opinion.
Here is a super easy quinoa and black bean burger that holds up to the basics and tastes great! Enjoy this between any kind of bread or bun, or make a falafel patty and enjoy with flatbread or a lettuce wrap. Seriously, the total active prep time for this is less than 30 minutes!
Basted Duck Egg with Savory Tomato Basil Oatmeal
Do you ever wonder how “local” and “natural” your locally grown food really is? Yesterday I attended a street event in my neighborhood called El Mercado. It was planned around the opening of a new neighborhood city park, and it consisted of local community groups, and a lot of local vendors, craftspeople, food artisans, and other creative folks. I was delighted to come across a booth promoting a new store in the neighborhood called Arroyo General, a boutique-ish general store no larger than a shoe repair shop.
They sell really cool stuff sourced from the local Northeast Los Angeles area, including locally-grown produce and eggs. I couldn’t get my wallet out fast enough when I saw that they had duck eggs from a small urban farm about two miles from my house. So I ceased the opportunity to enjoy some animal based nutrition the way nature intended. This surprise encounter with local duck eggs, combined with the rainy weather outside, led to a morning fire in the fireplace and this yummy, healthy brunch dish.