hi guys-
well, here we go...it's almost 2009, a year when history will be made in many ways. a new president will take his place in washington and ask us to become better people; to work for the good of us all; to create community and support each other. it is a year when we will be asked to help those around us who may be less fortunate or weaker.
to do that huge job, we will need our health. we will need strength, clarity of thought and vitality. it's no small task to change the world, but america is at a tipping point and change is all that will save us from ourselves. the era of poor politics, over-consumption, materialism and obsession with celebrity and 'stuff' is over. it's time to stop taking and time to begin giving back. it's time to lift the burden off our planet and treat her with the kindness and generosity she always shows us...no matter what we do.
it's time to get back to the basics of truly living well...and it begins in the kitchen, where we create delicious meals from whole, unprocessed, seasonal (as much as possible) ingredients prepared in balance with who we are and what we want to achieve in life. health begins in the kitchen. vitality comes with every saute, every simmering pot, every fragrant stew that you serve to those you love.
in times like we face, we need strength of mind and body to overcome and rise to new levels of greatness. eating dead, processed junk food will never give us the wings we need to soar to those heights. humble, natural food prepared by our hands, in our homes is the ticket to health and wellness.
enjoy a great 2009...i wish you all peace, prosperity and togetherness...because after all, what happens to one of us happens to us all.
enjoy this quick dish and give your energy a lift!
Orecchiette with Green Olive Pesto
Makes 4 servings
Green Olive Pesto
2 cloves fresh garlic, peeled, left whole
1 shallot, coarsely chopped
¼ cup pitted green olives (Niçoise are best)
¼ cup loosely packed fresh flat-leaf parsley leaves
¼ cup loosely packed fresh basil leaves
¼ cup extra-virgin olive oil
8 oil-cured black olives, pitted, very finely minced
½ teaspoon sea salt
2 plum tomatoes, seeded, finely chopped
2 cups orecchiette, cooked al dente, ¼ cup pasta cooking water reserved
4 basil sprigs, for garnish
Make pesto: Combine garlic, shallot, green olives, parsley and basil in a food processor. Pulse to coarsely chop. With the motor running, slowly add olive oil and process until fully incorporated into the olive mixture, but do not over-process. This should be a coarse pesto, not smooth.
Heat a deep skillet over medium heat and add pesto, black olives, salt and tomatoes. Cook, stirring constantly, for 2 minutes. Stir in orecchiette and pasta cooking water and cook, stirring, until the water is absorbed, about 2 minutes more. Serve hot, garnished with basil sprigs.
ps...to erica...jon is a friend from nashville, whose talent i admired and wanted to share with everyone...robert pirello is my most cherished and adored husband of 21 years...
Tuesday, December 30, 2008
Thursday, December 18, 2008
soy vey!
hi guys-
so i was teaching a class the other night and someone asked the question i have been asked about 10,000 times...is soy healthy?
i know that information is confusing and conflicting. some 'experts' say soy is grand and healthy, the second coming of food and others weigh in that soy will...oh, i don't know...make our brains smaller, our sex life disappear, our breast cancer become virulent and life as we know it will end.
i'm being sarcastic, obviously, but soy vey, what a big to-do over the humble soybean. so let me explain with the information that i have gathered over the years...and then the decision to soy or not to soy is up to you.
soybeans and their byproducts as food sources are ancient, with their beginning in ancient china. from edamame, tofu, tempeh, soy sauce, natto, soymilk, miso and dried soybeans, this incredible bean gave us concentrated nutrition in the form of protein, fiber, carbohydrates and other essential nutrients...and these little beans still do...and they're low in fat and easy to use.
as time went on and we discovered 'nutrionism,' breaking all our food down into its teensiest nutrients, we made note of the soybean's concentrated levels of compounds called phyto-nutrients, which are present in all plant foods...but soy was a bit unique in that one of the phyto-nutrients it contained came to be known as phyto-estrogen, which led people to believe that it is a plant form of estrogen. and the problems began...
as marketers discovered this information, soy became an ingredient in everything from hand cream to energy bars, soups, salad dressing, cereal, bread and pastry...yikes! but how did they do that? how did they get tofu into every single product we purchased (and marketed to women...). well, they didn't. they took a chemically compromised version of soy protein and put that in all those products...and if that wasn't enough, they began cultivating genetically modified versions of soybeans...and they marketed them to us in droves, so now, as a culture, we were sucking down more soy that mother nature ever really intended.
so simple, pure, nutritious soybeans, meant to be a part of a healthy diet have become the bane of our existence.
is there anything wrong with eating edamame, tofu, tempeh, miso, soy sauce, soymilk, natto or dried soybeans when they are in their natural, organic form? nope. should you eat these pure products every single day? nope.
so here is my scoop, if you will on soy. in it's pure, organic form, soybeans are just fine for your health. do you really think that tofu is the reason for the increase in the rates of breast cancer? trust me; there are not enough people eating tofu for that to be true.
tofu and tempeh and soymilk are quite tempting to be an everyday thing, aren't they? it doesn't get easier, really. with those ingredients and a few veggies, you have dinner in minutes. but try not to fall into that trap.
in my view, the healthiest way to incorporate soy into your diet and to benefit from all of its nutrition is to use it 2-3 times a week, in the form of tofu, tempeh or soymilk...not three times each, in total. on top of that, using miso occasionally, soy sauce, natto and other forms of pure soybeans are just fine.
if edamame keep you out of the chip bag, let them be your treat once a week.
compromised soy products like that found in a lot of processed foods, even natural ones, should be skipped over in my view. those isolated soy compounds are soooooo far from what nature created that it should come as no surprise that they can compromise your health.
should you eat soy if you have breast cancer? only you can make that call...i know what i think...see above...but you have to be comfortable with your choices. do some research; read; study and then make an informed choice. i can tell you this. phyto-estrogen doesn't behave in the body as estrogen. it behaves as your body's own estrogen receptor cells behave, meaning that they do the same job...which is this. when a body needs estrogen, estrogen receptor cells open and search the body for estrogen sources to keep the body hormonally balanced. if the body has more estrogen than it needs, then estrogen receptor cells 'close,' blocking the absorption of this excess estrogen, again making the body hormonally balanced.
but will soy shrink your brain? or bring on dementia? kill your sex drive and your kids? will it give you cancer? no...and it won't wax your car, either.
have a lovely christmas!
so i was teaching a class the other night and someone asked the question i have been asked about 10,000 times...is soy healthy?
i know that information is confusing and conflicting. some 'experts' say soy is grand and healthy, the second coming of food and others weigh in that soy will...oh, i don't know...make our brains smaller, our sex life disappear, our breast cancer become virulent and life as we know it will end.
i'm being sarcastic, obviously, but soy vey, what a big to-do over the humble soybean. so let me explain with the information that i have gathered over the years...and then the decision to soy or not to soy is up to you.
soybeans and their byproducts as food sources are ancient, with their beginning in ancient china. from edamame, tofu, tempeh, soy sauce, natto, soymilk, miso and dried soybeans, this incredible bean gave us concentrated nutrition in the form of protein, fiber, carbohydrates and other essential nutrients...and these little beans still do...and they're low in fat and easy to use.
as time went on and we discovered 'nutrionism,' breaking all our food down into its teensiest nutrients, we made note of the soybean's concentrated levels of compounds called phyto-nutrients, which are present in all plant foods...but soy was a bit unique in that one of the phyto-nutrients it contained came to be known as phyto-estrogen, which led people to believe that it is a plant form of estrogen. and the problems began...
as marketers discovered this information, soy became an ingredient in everything from hand cream to energy bars, soups, salad dressing, cereal, bread and pastry...yikes! but how did they do that? how did they get tofu into every single product we purchased (and marketed to women...). well, they didn't. they took a chemically compromised version of soy protein and put that in all those products...and if that wasn't enough, they began cultivating genetically modified versions of soybeans...and they marketed them to us in droves, so now, as a culture, we were sucking down more soy that mother nature ever really intended.
so simple, pure, nutritious soybeans, meant to be a part of a healthy diet have become the bane of our existence.
is there anything wrong with eating edamame, tofu, tempeh, miso, soy sauce, soymilk, natto or dried soybeans when they are in their natural, organic form? nope. should you eat these pure products every single day? nope.
so here is my scoop, if you will on soy. in it's pure, organic form, soybeans are just fine for your health. do you really think that tofu is the reason for the increase in the rates of breast cancer? trust me; there are not enough people eating tofu for that to be true.
tofu and tempeh and soymilk are quite tempting to be an everyday thing, aren't they? it doesn't get easier, really. with those ingredients and a few veggies, you have dinner in minutes. but try not to fall into that trap.
in my view, the healthiest way to incorporate soy into your diet and to benefit from all of its nutrition is to use it 2-3 times a week, in the form of tofu, tempeh or soymilk...not three times each, in total. on top of that, using miso occasionally, soy sauce, natto and other forms of pure soybeans are just fine.
if edamame keep you out of the chip bag, let them be your treat once a week.
compromised soy products like that found in a lot of processed foods, even natural ones, should be skipped over in my view. those isolated soy compounds are soooooo far from what nature created that it should come as no surprise that they can compromise your health.
should you eat soy if you have breast cancer? only you can make that call...i know what i think...see above...but you have to be comfortable with your choices. do some research; read; study and then make an informed choice. i can tell you this. phyto-estrogen doesn't behave in the body as estrogen. it behaves as your body's own estrogen receptor cells behave, meaning that they do the same job...which is this. when a body needs estrogen, estrogen receptor cells open and search the body for estrogen sources to keep the body hormonally balanced. if the body has more estrogen than it needs, then estrogen receptor cells 'close,' blocking the absorption of this excess estrogen, again making the body hormonally balanced.
but will soy shrink your brain? or bring on dementia? kill your sex drive and your kids? will it give you cancer? no...and it won't wax your car, either.
have a lovely christmas!
Friday, December 12, 2008
tis the season
hi guys-
sorry to be late this week...it's been one of those, ya' know?
quick answers to some questions before the blog...
kombucha is a very good thing...if you can get it down, which i can't...hahahahahahahahaha...my hubby swears by it and i know it's completely healthy, but it's too strong for me...
raw spinach is the best way to eat it, as long as you wash it well...using it raw inhibits the release of oxylic acid that can inhibit your body's ability to use calcium, so have at it...raw mushrooms, i am not so sure...organic or not, i lean toward cooking...but if they are clean, you might be okay...
okay, now...it's the holidays and i have been working like crazy, which is normal and i love my work and am completely blessed, so i have no complaints.
but i have been thinking...in these economic times, most of us can't shop like we usually do for christmas (that may be a good thing...) and many are wondering what they can do to make the holidays special without a lot of stuff.
in our house, we spend most of our holiday money on food and having people over...a lot...it seems to me that i am having people over for meals more than i go out...making a meal for friends and loved ones allows you to nurture in a way that no gift could. and if you can't have people over, then make some delicious food and knock on a neighbor's door and share it.
if cooking is not your thing, then try doing a good deed for someone each day of this glorious season...you will find yourself doing it all year round, trust me. run an errand for an elderly neighbor; watch a busy mom's kids for an hour so she can hit the gym or get a manicure; do someone's grocery shopping; bake cookies for a friend or your child's class...and if all this fails, just smile at a stranger...you will make their day...and yours.
enjoy the season...for all the right reasons.
sorry to be late this week...it's been one of those, ya' know?
quick answers to some questions before the blog...
kombucha is a very good thing...if you can get it down, which i can't...hahahahahahahahaha...my hubby swears by it and i know it's completely healthy, but it's too strong for me...
raw spinach is the best way to eat it, as long as you wash it well...using it raw inhibits the release of oxylic acid that can inhibit your body's ability to use calcium, so have at it...raw mushrooms, i am not so sure...organic or not, i lean toward cooking...but if they are clean, you might be okay...
okay, now...it's the holidays and i have been working like crazy, which is normal and i love my work and am completely blessed, so i have no complaints.
but i have been thinking...in these economic times, most of us can't shop like we usually do for christmas (that may be a good thing...) and many are wondering what they can do to make the holidays special without a lot of stuff.
in our house, we spend most of our holiday money on food and having people over...a lot...it seems to me that i am having people over for meals more than i go out...making a meal for friends and loved ones allows you to nurture in a way that no gift could. and if you can't have people over, then make some delicious food and knock on a neighbor's door and share it.
if cooking is not your thing, then try doing a good deed for someone each day of this glorious season...you will find yourself doing it all year round, trust me. run an errand for an elderly neighbor; watch a busy mom's kids for an hour so she can hit the gym or get a manicure; do someone's grocery shopping; bake cookies for a friend or your child's class...and if all this fails, just smile at a stranger...you will make their day...and yours.
enjoy the season...for all the right reasons.
Tuesday, December 2, 2008
Q and A
hi guys-
well, first let me say thanks for all your questions, because i was wracking my brain to find a topic to write about, but with all of your queries posted, i think i will just go for some of them and see if i can't give you the guidance you are looking for...i'll rant about the commercialism of the holidays next time...hahahahahahahahahahahahahahahahaha...
okay, first agave nectar is a sweetener made from cactus...it has a very similar nutritional profile to brown rice syrup, but the texture is a bit looser and to me, it is much sweeter, but it works just fine in any recipe that has rice syrup in it with great results.
now on to cranberry sauce or chutney, whatever we are calling it...christea, your recipe looks just fine and no one should notice too much difference if you use agave...but...and this is big...if you use agave or rice syrup, the texture will be much looser as you noticed, so you might want to ditch the orange juice and just use orange zest...you may find that the texture is chunkier, which is what you want, i think. as for the grand marnier, well, it's a bit of an indulgence, but it's the holiday, so enjoy it if your family loves that flavor...
the pumpkin squares should have turned out fine with the eden blend...it is part soy and part amasake, so you should have had nice results...the only thing i can think of is that the amasake is sweeter than the blend and you may have lost sweetness in changing up...but just adjust your spices, vanilla and add a touch more sweetener and you should be just fine.
now on to my knives...which i love, love, love...i have used a lot of different knives over the years, but none have won my heart quite like the ceramic blades from kyocera...i love them so much; i wish i could permanently attach them to my hand, but i suppose that could be dangerous! anyhow, i love their light weight; i can work all day with them. i love their razor sharp edges...i love the fine work and delicate slicing i can do without effort. they are expensive; i will admit, but to me, they are the tools of my trade and i think that they are well worth the investment...and since they do not need sharpening for several years, they are pretty much perfect in my view.
h-h-m-m-m-m-m-m-m...i think i have covered all the questions posted...let me know if i missed any...and i will be back blogging soon...
be well and enjoy this glorious season.
well, first let me say thanks for all your questions, because i was wracking my brain to find a topic to write about, but with all of your queries posted, i think i will just go for some of them and see if i can't give you the guidance you are looking for...i'll rant about the commercialism of the holidays next time...hahahahahahahahahahahahahahahahaha...
okay, first agave nectar is a sweetener made from cactus...it has a very similar nutritional profile to brown rice syrup, but the texture is a bit looser and to me, it is much sweeter, but it works just fine in any recipe that has rice syrup in it with great results.
now on to cranberry sauce or chutney, whatever we are calling it...christea, your recipe looks just fine and no one should notice too much difference if you use agave...but...and this is big...if you use agave or rice syrup, the texture will be much looser as you noticed, so you might want to ditch the orange juice and just use orange zest...you may find that the texture is chunkier, which is what you want, i think. as for the grand marnier, well, it's a bit of an indulgence, but it's the holiday, so enjoy it if your family loves that flavor...
the pumpkin squares should have turned out fine with the eden blend...it is part soy and part amasake, so you should have had nice results...the only thing i can think of is that the amasake is sweeter than the blend and you may have lost sweetness in changing up...but just adjust your spices, vanilla and add a touch more sweetener and you should be just fine.
now on to my knives...which i love, love, love...i have used a lot of different knives over the years, but none have won my heart quite like the ceramic blades from kyocera...i love them so much; i wish i could permanently attach them to my hand, but i suppose that could be dangerous! anyhow, i love their light weight; i can work all day with them. i love their razor sharp edges...i love the fine work and delicate slicing i can do without effort. they are expensive; i will admit, but to me, they are the tools of my trade and i think that they are well worth the investment...and since they do not need sharpening for several years, they are pretty much perfect in my view.
h-h-m-m-m-m-m-m-m...i think i have covered all the questions posted...let me know if i missed any...and i will be back blogging soon...
be well and enjoy this glorious season.
Monday, November 24, 2008
gratitude
hi guys-
i will be short and sweet this week, as i am headed to the cape for the holiday and computer access there is sketchy at best...which is something to be grateful for now and again...hahahahahahahahahahahahahaha...
so, i wanted to tell you all that i am grateful for your posts and emails and interest in all that i have to say. i am grateful for all my blessings, challenges, friends, family and adversaries; for all thing sweet and bitter; for success and failure; for good times and bad...
i am grateful for each day and the privilege of creating another adventure.
enjoy your many blessings this thanksgiving.
ps...in answer to some questions posted...to order the new book, this crazy vegan life, until it is posted on the site, call the office at 800-939-3909...
meg, there are cultures within countries that raise their children as vegans, but i do not know of entire countries that do...
and to 'c' i am thrilled you enjoy the recipes...
oh, one last thing...here is my thanksgiving menu...in case you are interested.
Golden Sweet Potato Biscuits
1 ¼ cups whole wheat pastry flour
½ (one half) cup semolina or quinoa flour
2 teaspoons baking powder
generous pinch sea salt
generous pinch ground cinnamon
3-4 tablespoons avocado oil
1/3 cup unsweetened apple juice
1 cup, smoothly mashed, cooked sweet potato*
2 tablespoons brown rice syrup or honey
1/3 cup coarsely chopped pecan pieces
Preheat oven to 375o and line a baking sheet with parchment paper.
Combine flours, baking powder, salt and cinnamon in a mixing bowl and whisk briskly. Cut in oil with a fork or pastry cutter to form the texture of wet sand. Add the apple juice, sweet potato and rice syrup, mixing to form a soft dough. Fold in pecans, working to incorporate them into the dough.
Turn the dough onto a floured surface and knead in just enough flour so the dough loses its stickiness. With floured hands, press the dough into a 2/3-inch thick rectangle. Using a glass or cookie cutter, cut the dough into 16 biscuits, re-forming dough as needed to use it all. (Note: when cutting the biscuits, do not turn the cutter, simply press straight down into the dough. Turning will remove air from the biscuits, leaving them heavy). Arrange cut biscuits on lined sheet about an inch apart. Bake 15-18 minutes or until the biscuits puff slightly and they spring back to the touch (or a toothpick inserted comes out clean).
Transfer to a serving plate and serve hot. Makes about 16 biscuits.
*You can also use canned pumpkin for these to save time.
Creamy Mushroom Soup
Extra virgin olive oil
1-2 cloves fresh garlic, diced
1 yellow onion, diced
sea salt
2-3 Yukon Gold potatoes, peeled, diced
6-8 dried shiitake mushrooms, soaked in 1 cup until tender, thinly sliced (soaking water reserved
10-12 ounces button mushrooms, brushed free of dirt, thinly sliced
¼ cup mirin
4 cups unsweetened almond milk
3 teaspoons sweet white miso
2-3 sprigs fresh parsley, finely minced
Place a small amount of oil, garlic and onion in a soup pot and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and sauté for 2-3 minutes. Stir in potatoes, a pinch of salt and sauté for 2 minutes more. Stir in shiitake and button mushrooms, a pinch of salt and sauté for 1 minute more. Add shiitake soaking water, mirin and almond milk, cover and bring to a boil. Reduce heat to low and cook until mushrooms are quite tender, about 25 minutes. Remove a small amount of hot broth and dissolve miso. Stir back into soup and cook over very low heat, uncovered, for 3-4 minutes to activate the enzymes in the miso. Serve garnished with fresh parsley. Makes 4-5 servings.
Stuffed Winter Squash
1 large winter squash-buttercup, hokkaido, hubbard work best
spring or filtered water
avocado oil
To begin, remove the top of the squash, jack-o-lantern style, so that you can scoop out the seeds and pulp. Replace the top and lightly oil the outer skin. Place in a baking dish with about 1/2-inch water. Bake at 325o, uncovered for about 25 minutes. Remove from oven and allow to cool while preparing the stuffing.
Sourdough Stuffing
1 large sourdough loaf, crusts removed and cubed
1 teaspoon avocado or olive oil
1 onion, diced
2 cups diced celery
1 cup button mushrooms, brushed clean and diced
1 cup tempeh, or seitan, cubed and pan-fried until golden
1/2 cups pine nuts, lightly pan-toasted (optional)
soy sauce
fresh grated ginger juice (optional)
small handful flat leaf parsley-minced
spring or filtered water
Preheat oven to 300o and arrange bread cubes on a baking sheet. Bake until bread dries slightly.
Meanwhile, heat oil in a skillet and saute garlic and onion for 2-3 minutes. Add celery and mushrooms and saute until tender, about 7 minutes. Combine bread cubes, sauteed vegetables, fried tempeh, pine nuts, soy sauce and ginger juice to taste and parsley. Slowly add water, while mixing until a soft stuffing forms. Allow to cool completely.
To stuff squash, pack filling firmly into the opening, until firmly stuffed. Replace the squash top and place in a baking dish with a small amount of water to tenderize the squash. Raise oven temperature to 350o, cover and bake until squash pierces easily with a fork.
The exact baking time will vary, depending on the size of the squash, anywhere from 1-3 hours. (Note that any filling that doesn't fit in the squash can be baked separately in a casserole for about 35 minutes.)
Rice Pilaf
1 teaspoon avocado or olive oil
1 onion, diced
1 cup button mushrooms, thinly sliced
1 cup fresh corn kernels
1 carrot, diced
small handful slivered almonds
small handful dried cranberries, unsweetened
1 cup long grain or basmati brown rice
1/4 cup wild rice
sea salt
3 cups spring or filtered water
In a deep, heavy pot, heat the oil. Saute the onion with a pinch of salt until fragrant, about 2-3 minutes. Add the almonds and cranberries and saute until well-coated with oil. Stir in the balance of veggies and saute with a pinch of salt for 1-2 minutes more. Spread the vegetables evenly over the bottom of the pot and top with the rices. Gently add the water and a pinch of sea salt. Bring to a boil. Reduce heat and simmer over low heat for about 45 minutes, until all the liquid is absorbed and the rice is fluffy. Remove from heat and allow to stand, covered, for 5 minutes. Stir well and remove to a serving bowl. Garnish with fresh parsley sprigs.
Artichoke Salad with Greens and Figs
Extra virgin olive oil
2-3 cloves fresh garlic, thinly sliced
1 red onion, thin half moon slices
sea salt
8-10 marinated artichoke hearts, split in half lengthwise
1 red pepper, roasted over an open flame, peeled, seeded, sliced into thin ribbons
dressing
juice of 2 limes
¼ cup extra virgin olive oil
2 teaspoons umeboshi or red wine vinegar
2 teaspoons brown rice syrup or honey
generous pinch black pepper
2 bunches watercress, stem tips trimmed, left whole
8-10 fresh figs, split lengthwise
2-3 fresh scallions, thinly sliced on the diagonal
Place a small amount of oil, garlic and onion in a skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and sauté for 1 minute. Stir in artichoke hearts and red pepper ribbons and sauté just until heated through, about 2 minutes more.
Prepare the dressing by whisking together lime juice, oil, ume vinegar and rice syrup, adjusting seasonings to taste.
To plate the dressing, arrange watercress on a platter, with figs around the rim. Spoon sautéed artichoke heart mixture over the top and drizzle lightly with dressing, serving the balance of the dressing on the side for those who want to use more. Sprinkle with scallions and serve immediately after dressing. Makes 5-6 servings.
Note: If fresh figs are not available, use dried figs, but soak them.
Maple Glazed Brussels Sprouts
2 pounds Brussels sprouts, tips trimmed, crosses cut into the bottoms of each
2 red onions, thick wedges
2-3 sweet potatoes, split lengthwise, ½-inch thick half moons
2 tablespoons extra virgin olive oil
sea salt
grated zest of 2 lemons
½ (one half) cup dry white wine
3 tablespoons brown rice syrup or honey
juice of one half lemon
2-3 sprigs fresh parsley, finely minced
Preheat oven to 350o.
Place all the vegetables in a mixing bowl and add oil, a generous sprinkling of salt, lemon zest, wine and rice syrup. Mix well to coat. Arrange vegetables in a large baking dish, avoiding overlap. Cover with foil and bake until vegetables are tender, about 45 minutes. Remove cover and continue baking until vegetables are browned and liquid has turned to a syrup, 10-15 minutes more. Remove from heat and squeeze lemon juice over top. Sprinkle with parsley and toss gently to coat. Serve hot. Makes 6-8 servings.
Creole-Style Hummus with Pita Chips
2 cups cooked chickpeas, rinsed well
½ (one half) cup avocado oil
½ (one half) cup sesame tahini
juice of 1 fresh lemon
1 teaspoon brown rice syrup or honey
3 cloves fresh garlic, minced
1 teaspoon ground cumin
½ (one half) teaspoon chili powder
½ (one half) teaspoon black pepper
½ (one half) teaspoon ground ginger
sea salt
Pita chips
4 whole wheat pita breads
Avocado oil
paprika
Place all ingredients, except salt in a food processor and puree until smooth. Season to taste with salt; adjust seasoning to taste and puree, slowly adding water to achieve a creamy consistency.
To make the pita chips, preheat oven to 375o and line a baking sheet with parchment paper. Slice pita bread into 8 triangular wedges and arrange on baking sheet. Drizzle with olive oil and sprinkle lightly with paprika. Bake until crisp, 10-12 minutes. Transfer to a basket.
Transfer to a serving bowl, with pita chips on the side. Makes 3-4 cups of hummus.
Mincemeat-less Pie
1 cup raisins
1 cup dried apricots
3 cups apple juice
pinch sea salt
4 cups tart apples, cored and cut into small chunks
2 tablespoons red miso
1/2 teaspoon allspice
2 tablespoons kuzu or arrowroot, dissolved in 1/4 cup cold water or juice
2 tablespoons fresh grated orange peel
1 tablespoon fresh grated lemon peel
2 tablespoons orange juice
1/2 cup walnuts-pan toasted and broken into small pieces
1 recipe pie dough (see below)
Soak the raisins and apricots together in the apple juice for 6-8 hours. In an uncovered pot, place the soaked fruit, the soaking water, salt and apple pieces. Cook over medium heat for 1 hour. Remove a bit of hot juice and dissolve the miso. Stir into the pot and simmer for 15 minutes more. Mix the spices in very well and then stir in dissolved kuzu until the mixture thickens. Finally, stir in the orange and lemon peel, the orange juice and the walnuts. Set aside to cool as you prepare the pie crust. Makes 1 pie, about 10 servings.
When making this pie, I like to prepare it as a single crust pie, but you may also prepare double the recipe and make a lattice top. One other thing, this recipe makes really beautiful miniature tartlets, as well as a full-sized pie.
Streusel Topped Pumpkin Pie
2 ½ cups pureed pumpkin (cooked fresh or unsweetened canned pumpkin)
pinch sea salt
2 cups unsweetened almond milk
1 teaspoon pure vanilla extract
½ (one half) cup brown rice syrup or honey
generous pinch ground cinnamon
scant pinch allspice
3 tablespoons agar flakes
3 tablespoons arrowroot, dissolved in small amount cold water
pie crust
1 ½ (one half) cups whole wheat pastry flour
pinch sea salt
¼ cup avocado oil
spring or filtered water
streusel topping
½ (one half) cup whole wheat pastry flour
pinch sea salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ (one half) cup finely chopped pecans
2 tablespoons avocado oil
3-4 tablespoons brown rice syrup or honey
Preheat oven to 350o and lightly oil a deep-dish glass pie plate.
Place all filling ingredients, except kuzu, in a saucepan and place over low heat. Cook, whisking frequently, until agar is dissolved, about 20 minutes. When the agar is dissolved, whisk in arrowroot mixture and cook, stirring, until the mixture thickens, about 3 minutes. Set aside.
Make the crust by combining flour and salt in a mixing bowl. Cut in oil with a fork or pastry cutter to create the texture of wet sand. Slowly add water, mixing until dough gathers into a cohesive ball. Roll out between 2 sheets of parchment, creating a thin round that is about an inch larger than the pie plate. Transfer piecrust to pie plate and fit into crevices without stretching, allowing excess to hang over the edges. Fold excess crust up over the rim and using your fingers, crimp into a decorative edge. Pierce in several places with a fork and bake for 12 minutes. Remove from oven and cool to room temperature.
Spoon filling evenly into crust and set aside.
Make the streusel by combining flour, salt, cinnamon and nutmeg in a mixing bowl. Fold in pecans, oil and rice syrup and mix until a crumbly mixture forms. Sprinkle generously over the pumpkin filling, covering completely.
Place the pie on a baking sheet and cover loosely with foil. Bake for 25 minutes. Remove cover and bake for another 30-35 minutes, until the edges of the filling are set and the topping is browned and crunchy. Transfer pie to a cooling rack and allow to stand for 15-30 minutes before slicing. Makes 8-10 servings.
i will be short and sweet this week, as i am headed to the cape for the holiday and computer access there is sketchy at best...which is something to be grateful for now and again...hahahahahahahahahahahahahaha...
so, i wanted to tell you all that i am grateful for your posts and emails and interest in all that i have to say. i am grateful for all my blessings, challenges, friends, family and adversaries; for all thing sweet and bitter; for success and failure; for good times and bad...
i am grateful for each day and the privilege of creating another adventure.
enjoy your many blessings this thanksgiving.
ps...in answer to some questions posted...to order the new book, this crazy vegan life, until it is posted on the site, call the office at 800-939-3909...
meg, there are cultures within countries that raise their children as vegans, but i do not know of entire countries that do...
and to 'c' i am thrilled you enjoy the recipes...
oh, one last thing...here is my thanksgiving menu...in case you are interested.
Golden Sweet Potato Biscuits
1 ¼ cups whole wheat pastry flour
½ (one half) cup semolina or quinoa flour
2 teaspoons baking powder
generous pinch sea salt
generous pinch ground cinnamon
3-4 tablespoons avocado oil
1/3 cup unsweetened apple juice
1 cup, smoothly mashed, cooked sweet potato*
2 tablespoons brown rice syrup or honey
1/3 cup coarsely chopped pecan pieces
Preheat oven to 375o and line a baking sheet with parchment paper.
Combine flours, baking powder, salt and cinnamon in a mixing bowl and whisk briskly. Cut in oil with a fork or pastry cutter to form the texture of wet sand. Add the apple juice, sweet potato and rice syrup, mixing to form a soft dough. Fold in pecans, working to incorporate them into the dough.
Turn the dough onto a floured surface and knead in just enough flour so the dough loses its stickiness. With floured hands, press the dough into a 2/3-inch thick rectangle. Using a glass or cookie cutter, cut the dough into 16 biscuits, re-forming dough as needed to use it all. (Note: when cutting the biscuits, do not turn the cutter, simply press straight down into the dough. Turning will remove air from the biscuits, leaving them heavy). Arrange cut biscuits on lined sheet about an inch apart. Bake 15-18 minutes or until the biscuits puff slightly and they spring back to the touch (or a toothpick inserted comes out clean).
Transfer to a serving plate and serve hot. Makes about 16 biscuits.
*You can also use canned pumpkin for these to save time.
Creamy Mushroom Soup
Extra virgin olive oil
1-2 cloves fresh garlic, diced
1 yellow onion, diced
sea salt
2-3 Yukon Gold potatoes, peeled, diced
6-8 dried shiitake mushrooms, soaked in 1 cup until tender, thinly sliced (soaking water reserved
10-12 ounces button mushrooms, brushed free of dirt, thinly sliced
¼ cup mirin
4 cups unsweetened almond milk
3 teaspoons sweet white miso
2-3 sprigs fresh parsley, finely minced
Place a small amount of oil, garlic and onion in a soup pot and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and sauté for 2-3 minutes. Stir in potatoes, a pinch of salt and sauté for 2 minutes more. Stir in shiitake and button mushrooms, a pinch of salt and sauté for 1 minute more. Add shiitake soaking water, mirin and almond milk, cover and bring to a boil. Reduce heat to low and cook until mushrooms are quite tender, about 25 minutes. Remove a small amount of hot broth and dissolve miso. Stir back into soup and cook over very low heat, uncovered, for 3-4 minutes to activate the enzymes in the miso. Serve garnished with fresh parsley. Makes 4-5 servings.
Stuffed Winter Squash
1 large winter squash-buttercup, hokkaido, hubbard work best
spring or filtered water
avocado oil
To begin, remove the top of the squash, jack-o-lantern style, so that you can scoop out the seeds and pulp. Replace the top and lightly oil the outer skin. Place in a baking dish with about 1/2-inch water. Bake at 325o, uncovered for about 25 minutes. Remove from oven and allow to cool while preparing the stuffing.
Sourdough Stuffing
1 large sourdough loaf, crusts removed and cubed
1 teaspoon avocado or olive oil
1 onion, diced
2 cups diced celery
1 cup button mushrooms, brushed clean and diced
1 cup tempeh, or seitan, cubed and pan-fried until golden
1/2 cups pine nuts, lightly pan-toasted (optional)
soy sauce
fresh grated ginger juice (optional)
small handful flat leaf parsley-minced
spring or filtered water
Preheat oven to 300o and arrange bread cubes on a baking sheet. Bake until bread dries slightly.
Meanwhile, heat oil in a skillet and saute garlic and onion for 2-3 minutes. Add celery and mushrooms and saute until tender, about 7 minutes. Combine bread cubes, sauteed vegetables, fried tempeh, pine nuts, soy sauce and ginger juice to taste and parsley. Slowly add water, while mixing until a soft stuffing forms. Allow to cool completely.
To stuff squash, pack filling firmly into the opening, until firmly stuffed. Replace the squash top and place in a baking dish with a small amount of water to tenderize the squash. Raise oven temperature to 350o, cover and bake until squash pierces easily with a fork.
The exact baking time will vary, depending on the size of the squash, anywhere from 1-3 hours. (Note that any filling that doesn't fit in the squash can be baked separately in a casserole for about 35 minutes.)
Rice Pilaf
1 teaspoon avocado or olive oil
1 onion, diced
1 cup button mushrooms, thinly sliced
1 cup fresh corn kernels
1 carrot, diced
small handful slivered almonds
small handful dried cranberries, unsweetened
1 cup long grain or basmati brown rice
1/4 cup wild rice
sea salt
3 cups spring or filtered water
In a deep, heavy pot, heat the oil. Saute the onion with a pinch of salt until fragrant, about 2-3 minutes. Add the almonds and cranberries and saute until well-coated with oil. Stir in the balance of veggies and saute with a pinch of salt for 1-2 minutes more. Spread the vegetables evenly over the bottom of the pot and top with the rices. Gently add the water and a pinch of sea salt. Bring to a boil. Reduce heat and simmer over low heat for about 45 minutes, until all the liquid is absorbed and the rice is fluffy. Remove from heat and allow to stand, covered, for 5 minutes. Stir well and remove to a serving bowl. Garnish with fresh parsley sprigs.
Artichoke Salad with Greens and Figs
Extra virgin olive oil
2-3 cloves fresh garlic, thinly sliced
1 red onion, thin half moon slices
sea salt
8-10 marinated artichoke hearts, split in half lengthwise
1 red pepper, roasted over an open flame, peeled, seeded, sliced into thin ribbons
dressing
juice of 2 limes
¼ cup extra virgin olive oil
2 teaspoons umeboshi or red wine vinegar
2 teaspoons brown rice syrup or honey
generous pinch black pepper
2 bunches watercress, stem tips trimmed, left whole
8-10 fresh figs, split lengthwise
2-3 fresh scallions, thinly sliced on the diagonal
Place a small amount of oil, garlic and onion in a skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and sauté for 1 minute. Stir in artichoke hearts and red pepper ribbons and sauté just until heated through, about 2 minutes more.
Prepare the dressing by whisking together lime juice, oil, ume vinegar and rice syrup, adjusting seasonings to taste.
To plate the dressing, arrange watercress on a platter, with figs around the rim. Spoon sautéed artichoke heart mixture over the top and drizzle lightly with dressing, serving the balance of the dressing on the side for those who want to use more. Sprinkle with scallions and serve immediately after dressing. Makes 5-6 servings.
Note: If fresh figs are not available, use dried figs, but soak them.
Maple Glazed Brussels Sprouts
2 pounds Brussels sprouts, tips trimmed, crosses cut into the bottoms of each
2 red onions, thick wedges
2-3 sweet potatoes, split lengthwise, ½-inch thick half moons
2 tablespoons extra virgin olive oil
sea salt
grated zest of 2 lemons
½ (one half) cup dry white wine
3 tablespoons brown rice syrup or honey
juice of one half lemon
2-3 sprigs fresh parsley, finely minced
Preheat oven to 350o.
Place all the vegetables in a mixing bowl and add oil, a generous sprinkling of salt, lemon zest, wine and rice syrup. Mix well to coat. Arrange vegetables in a large baking dish, avoiding overlap. Cover with foil and bake until vegetables are tender, about 45 minutes. Remove cover and continue baking until vegetables are browned and liquid has turned to a syrup, 10-15 minutes more. Remove from heat and squeeze lemon juice over top. Sprinkle with parsley and toss gently to coat. Serve hot. Makes 6-8 servings.
Creole-Style Hummus with Pita Chips
2 cups cooked chickpeas, rinsed well
½ (one half) cup avocado oil
½ (one half) cup sesame tahini
juice of 1 fresh lemon
1 teaspoon brown rice syrup or honey
3 cloves fresh garlic, minced
1 teaspoon ground cumin
½ (one half) teaspoon chili powder
½ (one half) teaspoon black pepper
½ (one half) teaspoon ground ginger
sea salt
Pita chips
4 whole wheat pita breads
Avocado oil
paprika
Place all ingredients, except salt in a food processor and puree until smooth. Season to taste with salt; adjust seasoning to taste and puree, slowly adding water to achieve a creamy consistency.
To make the pita chips, preheat oven to 375o and line a baking sheet with parchment paper. Slice pita bread into 8 triangular wedges and arrange on baking sheet. Drizzle with olive oil and sprinkle lightly with paprika. Bake until crisp, 10-12 minutes. Transfer to a basket.
Transfer to a serving bowl, with pita chips on the side. Makes 3-4 cups of hummus.
Mincemeat-less Pie
1 cup raisins
1 cup dried apricots
3 cups apple juice
pinch sea salt
4 cups tart apples, cored and cut into small chunks
2 tablespoons red miso
1/2 teaspoon allspice
2 tablespoons kuzu or arrowroot, dissolved in 1/4 cup cold water or juice
2 tablespoons fresh grated orange peel
1 tablespoon fresh grated lemon peel
2 tablespoons orange juice
1/2 cup walnuts-pan toasted and broken into small pieces
1 recipe pie dough (see below)
Soak the raisins and apricots together in the apple juice for 6-8 hours. In an uncovered pot, place the soaked fruit, the soaking water, salt and apple pieces. Cook over medium heat for 1 hour. Remove a bit of hot juice and dissolve the miso. Stir into the pot and simmer for 15 minutes more. Mix the spices in very well and then stir in dissolved kuzu until the mixture thickens. Finally, stir in the orange and lemon peel, the orange juice and the walnuts. Set aside to cool as you prepare the pie crust. Makes 1 pie, about 10 servings.
When making this pie, I like to prepare it as a single crust pie, but you may also prepare double the recipe and make a lattice top. One other thing, this recipe makes really beautiful miniature tartlets, as well as a full-sized pie.
Streusel Topped Pumpkin Pie
2 ½ cups pureed pumpkin (cooked fresh or unsweetened canned pumpkin)
pinch sea salt
2 cups unsweetened almond milk
1 teaspoon pure vanilla extract
½ (one half) cup brown rice syrup or honey
generous pinch ground cinnamon
scant pinch allspice
3 tablespoons agar flakes
3 tablespoons arrowroot, dissolved in small amount cold water
pie crust
1 ½ (one half) cups whole wheat pastry flour
pinch sea salt
¼ cup avocado oil
spring or filtered water
streusel topping
½ (one half) cup whole wheat pastry flour
pinch sea salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ (one half) cup finely chopped pecans
2 tablespoons avocado oil
3-4 tablespoons brown rice syrup or honey
Preheat oven to 350o and lightly oil a deep-dish glass pie plate.
Place all filling ingredients, except kuzu, in a saucepan and place over low heat. Cook, whisking frequently, until agar is dissolved, about 20 minutes. When the agar is dissolved, whisk in arrowroot mixture and cook, stirring, until the mixture thickens, about 3 minutes. Set aside.
Make the crust by combining flour and salt in a mixing bowl. Cut in oil with a fork or pastry cutter to create the texture of wet sand. Slowly add water, mixing until dough gathers into a cohesive ball. Roll out between 2 sheets of parchment, creating a thin round that is about an inch larger than the pie plate. Transfer piecrust to pie plate and fit into crevices without stretching, allowing excess to hang over the edges. Fold excess crust up over the rim and using your fingers, crimp into a decorative edge. Pierce in several places with a fork and bake for 12 minutes. Remove from oven and cool to room temperature.
Spoon filling evenly into crust and set aside.
Make the streusel by combining flour, salt, cinnamon and nutmeg in a mixing bowl. Fold in pecans, oil and rice syrup and mix until a crumbly mixture forms. Sprinkle generously over the pumpkin filling, covering completely.
Place the pie on a baking sheet and cover loosely with foil. Bake for 25 minutes. Remove cover and bake for another 30-35 minutes, until the edges of the filling are set and the topping is browned and crunchy. Transfer pie to a cooling rack and allow to stand for 15-30 minutes before slicing. Makes 8-10 servings.
Thursday, November 13, 2008
eggs
okay, real sister...here i am with your answer about eggs...2 posts in a day is unusual for me, but you need an answer.
i hear you...i used to feel really good when i ate eggs, too, but i found other ways to get that same feeling because i do not want to eat animal foods of any kind.
that said, eggs are the least offensive to your health, when eaten in moderation, which means about once a week. from a health standpoint, eggs offer the most concentrated protein you can imagine, but it is in the form of an unborn chicken, so the body can handle it better than meat. that said, that level of protein can create a lot of trouble for you.
remember that the body wants mostly carbohydrates for fuel, followed by fat using protein for fuel only when it is desperate, which for most of us, isn't that often. the body uses a lot of resources to digest animal protein and over time that can exhaust the kidneys and liver.
so, from a standpoint of the body, eggs are the least offensive, but not at all the health food they are touted to be.
does that help?
i hear you...i used to feel really good when i ate eggs, too, but i found other ways to get that same feeling because i do not want to eat animal foods of any kind.
that said, eggs are the least offensive to your health, when eaten in moderation, which means about once a week. from a health standpoint, eggs offer the most concentrated protein you can imagine, but it is in the form of an unborn chicken, so the body can handle it better than meat. that said, that level of protein can create a lot of trouble for you.
remember that the body wants mostly carbohydrates for fuel, followed by fat using protein for fuel only when it is desperate, which for most of us, isn't that often. the body uses a lot of resources to digest animal protein and over time that can exhaust the kidneys and liver.
so, from a standpoint of the body, eggs are the least offensive, but not at all the health food they are touted to be.
does that help?
it's here
hi guys-
so imagine my delight the other day. it's a gorgeous autumn afternoon and i am working away on a new chocolate cookie recipe, which i will share when it is perfected. the doorbell rings and it's my very cool ups man with a package from the penguin group, my publisher. i think to myself 'what are they sending me now?' thinking it will be yet another cookbook to add to my collection, i tear open the package to find the very first copy of my new book, 'this crazy vegan life.' i wasn't expecting it for another 2 weeks and here it was, in my hands.
as usual, when i get the first copy of a new book i have written, i teared up for a minute to see that all the work and recipe testing has come to fruition yet again. and no matter how many books i write (there are 6 in all, counting co-authoring...), it is so emotional for me to see it as a book...to see it on bookstore shelves...on amazon.com...and to see people buy and enjoy them.
this book is very special to me and very personal. i have been a vegan for 25 years now, but i really was not so vocal about my choices. even on the show, i usually just don't cook with any animal products, but i never chose to label it. but with this book, my crazy vegan life is front and center and i share it all...how to get started, stay inspired and cook amazing food.
exercise has always played a big role in my life, but an injury caused me to stop working out and i learned the hard lesson that if you go from active to not, you will gain weight. so after i healed, i needed to get in shape...i began to work with my amazing trainer, anthony molino and together, we whipped this body back into shape and then some.
i share all my ups and downs and experiences in this book, along with the exercise program that got me into shape, losing 10 pounds and a dress size in 3 weeks...and now you can, too.
look, i know that we are in hard economic times...this mess has affected everyone in every way. but now, more than ever, it's important that we invest in our health and do our best to prevent illness and disease. 'this crazy vegan life' can help you do just that.
but you can do more than invest in your own future. you can invest in our kids, too. simply go to my website and click your way to the new book. you will see 2 options. you can just order the book for $18.95 and enjoy it...or you can purchase an autographed copy for $25 and $10 will go toward the work of my non-profit, the christina pirello health education initiative, dedicated to changing the health of our kids.
so you decide...either way, you will have invested in health...
be well and i will speak with you soon.
so imagine my delight the other day. it's a gorgeous autumn afternoon and i am working away on a new chocolate cookie recipe, which i will share when it is perfected. the doorbell rings and it's my very cool ups man with a package from the penguin group, my publisher. i think to myself 'what are they sending me now?' thinking it will be yet another cookbook to add to my collection, i tear open the package to find the very first copy of my new book, 'this crazy vegan life.' i wasn't expecting it for another 2 weeks and here it was, in my hands.
as usual, when i get the first copy of a new book i have written, i teared up for a minute to see that all the work and recipe testing has come to fruition yet again. and no matter how many books i write (there are 6 in all, counting co-authoring...), it is so emotional for me to see it as a book...to see it on bookstore shelves...on amazon.com...and to see people buy and enjoy them.
this book is very special to me and very personal. i have been a vegan for 25 years now, but i really was not so vocal about my choices. even on the show, i usually just don't cook with any animal products, but i never chose to label it. but with this book, my crazy vegan life is front and center and i share it all...how to get started, stay inspired and cook amazing food.
exercise has always played a big role in my life, but an injury caused me to stop working out and i learned the hard lesson that if you go from active to not, you will gain weight. so after i healed, i needed to get in shape...i began to work with my amazing trainer, anthony molino and together, we whipped this body back into shape and then some.
i share all my ups and downs and experiences in this book, along with the exercise program that got me into shape, losing 10 pounds and a dress size in 3 weeks...and now you can, too.
look, i know that we are in hard economic times...this mess has affected everyone in every way. but now, more than ever, it's important that we invest in our health and do our best to prevent illness and disease. 'this crazy vegan life' can help you do just that.
but you can do more than invest in your own future. you can invest in our kids, too. simply go to my website and click your way to the new book. you will see 2 options. you can just order the book for $18.95 and enjoy it...or you can purchase an autographed copy for $25 and $10 will go toward the work of my non-profit, the christina pirello health education initiative, dedicated to changing the health of our kids.
so you decide...either way, you will have invested in health...
be well and i will speak with you soon.
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