Elves in the kitchen

raw lemon bars with oat and date crust

This week I've been feverishly working on new recipes.  Surfing the web, I've come across wonderful raw recipes which have been quite inspiring.  Taking to the kitchen with my oven firmly shut, and my stove turned off.  It's been a challenge.  The recipes are still in the testing phase....but....

Here are a few ides being tested at the current moment.

• Raw lemon bars 
• Raw granola 
• gluten free raw cookies 
• Raw crackers/bread 
• Raw coconut yogurt 

All of these are in the testing phase, so they're not suitable for print. But...I'll wet your appetite with a little food porn. 

raw vegan brownies

raw pumpkin and sun flower seed crackers

Opps!!!

Every week, I plan my menu.  In my world, days are not simple and more often than not, stressed.  I've had this goal, all week to travel around the globe via the dinner plate.  Yesterdays menu should have been a vegan jibarito with a black bean burger.  WRONG!! Things did not turn out as I'd planned. So, plan b.

I had all the ingredients I needed for the jibarito, but unfortunately I did not get green plantains, I got medium ripeness.  Yes there is such a thing.  When I fried them, they turned out to be a cross between a potato and a  unripe banana.  Not as delicious as it sounds.  So what to do, what to do....a BOWL.



This dish was quick to put together, and the recipe may have a few more steps than you're use to, but it  is as easy as they come.

Jibarito Bowl 

1 cup white rice
1 3/4 cup water
1/4 chopped cilantro
1 lime zested and juiced
1 tbsp oil
salt to taste

1 can no salt or low sodium black beans
1 cup fresh or frozen corn [thaw corn completely before cooking]
1/4 cup chopped yellow onion
2 cloves garlic minced
3 green onions chopped
1/4 cup green and red peppers chopped
1 jalapeno pepper minced
1 tsp cumin
2 tbsp oil
salt and pepper to taste

2 medium green plantains sliced into 1 inch half moons
3 tbsp oil + more to fry plantains
1 small onion sliced into moons
2 cloves garlic minced
1 chipotle pepper
1/4 cup water
1/4 cup chopped green onion
2 tbsp chopped cilantro
2 tsp ground cumin
salt and pepper to taste

Directions:

To make rice-

1. In a small sauce pan, place oil and rice.  Stir rice to coat with oil.  Pour in water and season with salt [at this point taste your water.  If the water taste good...so will your rice].
2. Bring water to a boil and reduce to a simmer.  Cover with a tight fitting lid and continue to simmer for 15 minutes. 
3. After 15 minutes remove rice from heat and keep the lid on for an additional 8 minutes. 
4. Remove lid, stir in cilantro, lime zest, juice and additional seasoning if necessary [keep warm] 

To make Cuban style corn-

1. In a medium size saute pan, heat oil. Add onions and saute until slightly golden.  Add corn, peppers and continue to saute for 2-3 minutes 
2. Add garlic and black beans.  Continue to cook for an additional 2-3 minutes [besure beans are heated through completely. Take more time if you need to do so]
3. To finish, add cilantro, green onion, chipotle pepper and season with salt, pepper and cumin 

To make plantains-

Fried plantains 

1. In a heavy bottom pan [for me a cast iron skillet works best] heat oil until it reaches a temperature of 375 degrees [Chefs tip: if you don't have a cooking thermometer you can use a wooden chopstick! Place the chopstick in the center of the oil.  If bubbles begin to appear as if frying your oil is hot enough] 
2. In small batches, begin to cook the plantains until golden brown.  Remove from the oil, and drain on a wire rack or paper towels.  Keep warm in a low temperature oven. [275 degree oven is best] 
3. Once all the plantains have been cooked. In a separate medium to large skillet heat 3 tbsp of oil. 
4. Saute onions and garlic until fragrant. [once you can smell those onions and garlic your ready to move on]
5. Add your cooked plantains to the pan, chipotle pepper and olives plus 1/4-1/2 cup water [you may add more if necessary] stir, bring to a simmer and cover with a tight fitting lid for 2-3 minutes. [Chefs tip: test your plantains for doneness.  Remove one from the pan.  It should be soft much like a baked potato and not have a raw starchy taste.  If the water has boiled away add more and continue to cook until done]
6. Remove lid, add cumin and finish with salt and pepper to taste. Garnish with green onions and cilantro 

CHEFS BONUS! 

For my over achievers out there.  Here is a quick picked condiment.  When you top off your jibarito bowl with this, it takes it to a whole different level. 

Quick Pickle 

1 carrot grated 

1/2 red onion grated 

1/2 cup sugar 

1/2 cup white vinegar 

1 tbsp salt [more to taste if needed] 

1 tsp whole black pepper corn 

In a small sauce pan, bring sugar, white vinegar, pepper and salt to a boil.  Boil for 1 minute and remove from heat.  Add onions and carrot and let steep for 15-20 minutes.  Refrigerate until ready to serve 

Give me a big quiche!

It's a standard in any chefs repertoire, the quiche.  You can open the fridge, rummage through a few drawers and ta-da, you have the makings of a quiche.  In our house, we've had it for every meal of the day. From breakfast to midnight snacks, both hot and cold.  It's, dare I say it...a good meal!

Now in the world of the carnivore or vegetarian, eggs are the go to binder.  Yes, I know my fellow vegans, I can hear the collective..."But I can use tofu", and this recipe is no different, I will be using tofu.  The similarities to other quiches ends there.

For the entire month of January, I've decided to go gluten free, and, low carb [gosh I can't believe I just used that phrase].  Normally when I make quiche I use my standard 1-2-3 pie crust, which is not only flaky but sturdy to boot.  In this recipe, I've decided to mix the crust into the quiche. I accomplish this by using besan flour [chickpea or garbanzo bean flour]. By adding the flour, you have a cross between a slice of warm bread and a quiche.  Moist, flavorful, with a bit of toothsome bite.

Here I will provide you with a base recipe, think of it as a road map for your quiche journey.  To the base recipe you can add the vegetables of your choice.  One word of caution, par cooking the vegetables [2/3 doneness] and draining any excess water will help produce a product you will be proud to serve.

Vegan Collard Green Quiche 

Serves 8-10
Pre-heat oven to 350 degrees

[base ingredients]

1 3/4 c besan [chickpea flour]
1 cup water
1 1/2 tsp baking powder
15 oz firm tofu [drained] ~not silken tofu

[collard green quiche ingredients]
1 cup medium chopped collard greens [you may substitute spinach or kale]
1/2 c diced red peppers
1/4 c chopped onion
2 cloves minced garlic
2 tbsp neutral flavored oil
1 c daiya cheddar cheese [vegan cheese of your choice]
2 tsp salt
1/4 tsp chili flake [optional]

Directions:

Wilted Greens

• In a medium sized bowl whisk together flour, salt and baking soda.  Add water and blend until smooth.  Set aside 
• In a medium saute pan, heat oil.  Saute onions until translucent.  Add peppers and collard greens.  Continue to cook until greens begin to wilt [shrink by half their size].  Add garlic and continue to cook until the greens have released most of there water.  Season with salt and pepper to taste. Remove from pan, drain any liquid if necessary [you can do this by placing the greens in a small mesh strainer] and let cool to room temperature
• Add cooled greens mixture to flour mixture to combine.  Fold in cheddar cheese and chili flakes if you are using them. 
• Lightly oil a 9 inch pie tin.  Pour mixture into tin and smooth with a off set spatula or the back of a wooden spoon.  Be sure you quiche is level in the pan.  This will ensure an even baked product. 

Par-baked Quiche

• Place on the center rack of a 350 degree oven and bake for 70-75 minutes or until a knife comes out clean when placed in the center of the quiche.  
• When done, remove from the oven and let cool for 5-10 minutes before cutting.  This can be served hot or cold along side a mixed green salad or soup. We've even had it with roasted potatoes.  

Bon appetit!

 

Breakfast...How sweet it is!

Breakfast in our home is always a rush.  With two little ones to get out the door and a husband who's in a rush, grab and go can sometimes be the only option.  In an effort to eat more whole foods, and to eat as healthy as possible, I began to experiment with granola bars.  Easier said than done.

What started out as a simple quick grab and go breakfast item, turned into the "War of the Roses".  We've been divided into two camps.  Crunchy granola bars, and chewy granola bars.  How do you keep everyone happy?  Well, its a little bit of this, a little bit of that.  Long story short, its a cross between a cookie and a granola bar.  Crunchy on the outside and somewhat soft on the inside.

The great thing about this recipe is, it comes together easily and it once you've mastered the base recipe, skies the limit! [The original recipe was inspired by Edible DIY: Simple, Giftable Recipes to Savor and Share by Lucy Baker] 

Serving size A bakers doze 13 squares

2 cups rolled oats
1 cup pecans, [you can use almost any nut of your choice] chopped
1 1/2 cup dried fruit [raisins, cranberries, apricots, you name it]
1 cup  all purpose flour [or use spelt, whole wheat ]
1/2 tsp baking powder
1/4 tsp table salt
1/4 lb [1 stick] vegan margarine [earth balance or willow run are great options]
3/4 cup packed light brown sugar [you can make your own, by using vegan sugar and black strap molasses, combine 3/4 tbsp of molasses for every 3/4 cup of sugar]
1/4 light agave nectar
1 tbsp ground golden flax meal + 3 tablespoons warm water [this is the equivalent of 1 egg.  This works much better than "egg replacer"
1 tsp vanilla extract [it here where you can really have fun.  I've used coconut, peanut butter, almond, orange]

Directions:

Preheat your over to 350 degrees

1. I  use a square muffin tin which has been lightly sprayed with a nonstick spray.  If you don't want to use an oil spray lightly, oil the tins with a bit of margarine.
2. In one of two bowls, combine rolled oats, nuts, and dried fruit of your choice and set aside.  In the second bowl, combine flour, salt and baking powder and set aside. 
3. Now comes the fun part.  If you have access to a stand mixer this is a great time to drag that puppy out. If not a hand held mixer will work just as well.  Beat the vegan margarine, sugar and agave nectar until light and fluffy.  Be sure to scrape down the sides of your bowl so you don't have any bits which are not combined.  Add your flaxmeal mixture and extract and continue to beat until all the ingredients have been incorporated. 
4. On to the rest of your ingredients.  Slowly add the flour mixture to your butter mixture until combined. Don't forget to scrape that bowl! 
5. You're half way home.  Add your rolled oat mixture until it just comes together.  At this point you can place your mixture in the fridge for a few minutes or you can take it right to the pan! 
6. Using and ice cream scoop, if you have one. Drop leveled scoops into the muffin tins and tap down to make them even. 
7. Place tin in your 350 degree oven and bake for 22-25 minutes or until the tops are a golden brown.  I know you will want to just gobble them up as soon as they come out of the oven, but let them cool a bit.  [10 minutes or so] Running a knife along the edges loosen the bars from the tin [continue to cool]. Once your bars are room temp free them from the pan and have at it!

These bars wont last long.  Ours didn't last a week in our house.  But if you do have the ability to keep them around, store them in an air tight container at room temperature. 

And so it begins.....

The thought of vegan food for most meat eating individuals is heart wrenching.  When I tell people I'm a vegan, most roll their eyes and ask..."So you just eat salad and tofu right?"  Oh, ye of little knowledge of the vegan world.  It's not as if meat eaters haven't been exposed to vegan food, heck even Oprah has praised it's benefits, but the joys of it end there.

The rock star chefs of the vegan world, are well, like the rock stars of the fitness world. [This is the world I currently reside in as a fitness instructor and personal trainer].  Those who work and live within the circle know who they are, but outside of realm, no one knows or cares about them. Many, are innovators of vegan culinary arts.  Names like Isa Chandra Moskowitz, Chloe coscarelli, Tal Ronnen, Beverly Lynn Bennet and so many more have shed a new light onto vegan cuisine making them accessible to carnivores and herbivores alike.  

Rock star chefs write cookbooks, and cookbooks are like dictionaries, you buy them with the preconceived notion you will use them but, truth be told, they sit on the shelf, collect dust only to be used when absolutely necessary.  

So, how do you get beyond the cookbook collection, beyond the stigma of bad vegan food?  Well, you've already taken a step in the right direction.  Simple recipes, using obtainable ingredients, and techniques you can build on.  That's it.  Vegan food is more than grocery store veggie burgers and prepackaged meat analogs [truth be told, I LOVE some of the meat analogs...but I digress].  It goes beyond the ethic cop-outs of Indian, Mediterranean, or Asian cuisine.  To be vegan, a TRUE vegan, you have to embrace the gifts mother natures has to offer and exploit them to their fullest potential.  

Your mission...if you choose to accept it, is to take a moment...browse around the website...pick a recipe or two...cook..eat..and enjoy!  You'll thank me later..or as I tell my fitness classes..."I promise you'll enjoy or I'll refund the price of admission!" [So...how much did you pay to get log onto this website?]

Happy Cooking!!

Coming Soon