Wednesday, July 27, 2011
1 Medium eggplant
2 T. olive oil
juice of one lemon
2 heaping T. tahini
2 cloves garlic, chopped
¼ t. salt
2 T. parsley
Preheat oven to 400 degrees. Dice eggplant and put on dish or baking sheet, tos with oil. Bake 25-30 minutes.
Blend together with remaining ingredients in blender until smooth.
Tuesday, July 19, 2011
Another winning recipe from The Conscious Cook by Tal Ronnen cookbook. Tal was on the Oprah show to promote his cookbook which has pages of interesting recipes as well as beautiful photographs, not unlike Kevin's photographs on this blog:)
I had to go to a few stores to find Celery Root but I'm glad I made the effort. The Cashew Cream makes this soup extra creamy delicious. I didn't have Chive Oil so I drizzled with regular olive oil.
**For the Cashew Cream, you should let the cashews soak in water over night. I didn't have time so I let soak for a couple of hours.
Celery Root Soup with Granny Smith Apples
3 tablespoons olive oil
2 medium celery roots, peeled and cut into 1-inch cubes
2 stalks celery, chopped
1 large onion, chopped
2 quarts faux chicken or vegetable stock
1 bay leaf
1 cup thick Cashew Cream (See Below)
1 Granny smith apple, unpeeled, very finely diced
Chive oil (I used olive oil)
Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.
Add the celery root, celery, and onion and saute' for 6 - 10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the Cashew Cream and simmer for an additional 10 minutes.
Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Season with salt and pepper to taste. Ladle into bowls. Place a spoonful (I used more) of the diced apple in the center of each serving, drizzle the oil around the apple, and serve.
1 cup whole raw cashews
Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in a blender with enough water to just cover them. If you want a lighter cream, cover by an inch.. Blend on high for several minutes.
Thursday, July 14, 2011
I can't remember where I found this recipe but I just made it for my mom who can't eat tuna, and she loved it. You can eat it straight up or add lettuce and tomato. I even added some sliced radishes for a little extra kick.
Un-Tuna Salad Sandwich
1 15-oz. can chickpeas/garbanzo beans (drained and mashed)
Vegenaise (to taste)
onion powder (to taste)
1 rib celery, finely chopped
1 green onion, chopped
Mash chickpeas, add celery and onion. Mix in Vegenaise and onion powder.
Wednesday, July 6, 2011
Kevin took me to The Chicago Diner years ago and of course I had to order the cookbook. It's a great little cookbook that offers a little bit of everything. Definitely worth a visit next time you're in Chicago.
Tofu Yung (The Chicago Diner Cookbook)
1 lb. Firm Tofu, well-drained
3 T. arrowroot or cornstarch
1/2 t. ground ginger
1 t. onion powder
1 t. salt
1/4 t. pepper
2 T. chopped parsley
1 t. turmeric
1 cup fresh bean sprouts, drained
1/2 cup sliced green onions
1 cup chopped mushrooms
1/3 cup grated carrots
1/4 cup sesame oil
***DRAIN & DRY OFF TOFU. I found the patties to be a little too moist I think taking the time to really dry the tofu will help, plus I added more bean sprouts.
In a food processor, combine the tofu, arrowroot, ginger, onion powder, salt, pepper, parsley, turmeric, and bean sprouts. Blend until smooth.
Place the tofu mixture in a medium mixing bowl, and add the green onions, mushrooms, carrots, and sesame oil. Blend well. The mixture should be thick. If mixture is too tin, add more drained bean sprouts.
Form the mixture into patties, and fry in a skillet until golden brown. Or, bake on an oiled cooked sheet at 350 degrees for 20-30 minutes. The mixture gets firmer when it sets. Serve with rice or veggies.
Variation: Substitute shiitake mushrooms, cabbage, peppers, greens, etc.
Saturday, July 2, 2011
Everyone loves this salad! The only change I made to Paula's original recipe was discarding the seasoning packet that comes with Ramen noodles and making my own spice mixture. Another great dish to take to a picnic or party.
Chinese Salad (adapted from Paula Deen Recipe)
- 1 head Napa or bok choy cabbage
- 3 green onions
- 1 (3-ounce) package ramen noodles (I don't use the seasoning pack, contains powdered dried chicken)
- 1 (6-ounce) package slivered almonds
- 1 tablespoon sesame seeds
- (salt,garlic powder,onion powder, celery salt/seed,turmeric) make own mix out of these spices
- 1/2 cup vegetable oil
- 1/4 cup sugar
- 3 tablespoons white vinegar
- 1/4 teaspoon salt
Preheat the broiler.
Tear the cabbage and slice the onions, and place in a large salad bowl. Crumble the noodles into a broiler pan, add the almonds, sesame seeds, and broil for 2 minutes, being careful not to scorch the sesame seeds. In a jar with a tight lid, combine the oil, sugar,vinegar, and seasoning mix. Cover the jar and shake well to blend the dressing. Pour the dressing over the salad, add the toasted sesame and almond, and toss to combine.