|Grilled Vegetable Platter with 3 sauces: Olive Tapenade, Green Pesto and Mushroom Pâté|
Friday, October 5, 2012
Tuesday, September 11, 2012
|From the Kona Farmer's Market|
So for us any trip anywhere is about eating, and because on a honeymoon you don't even have to pretend to do anything else, we pretty much ate our way around the island.
Thursday, August 2, 2012
Yes, this is cheese with a "z!" When I first decided to cut dairy products from my diet, I figured I would have to do without some of my favorite foods, namely ice cream and cheesy noodles. Well, it didn't take long for me to learn that vegans love to eat these things too! I can still remember reading about nutritional yeast for the first time, thinking it sounded like a weird supplement and definitely not a delicious condiment that was to become a staple of my diet.
Tuesday, July 24, 2012
Youth Empowered Action (YEA) Summer Camp is for kids who care about making our earth a better place. As part of the mission of the camp, vegan food is served to campers and staff. We explain that for people who want to eliminate injustices in our wold, the SAD Standard American Diet makes no sense. So not only do we want to educate them about helping others, but show them how delicious it can be!
Tuesday, July 17, 2012
Wednesday, July 11, 2012
Saturday, June 23, 2012
Tuesday, June 19, 2012
One day while I was in high school and watching Martha Stewart on TV with a friend, she opened her show with the following sentence: "The number one condiment in America isn't ketchup or mustard. It's salsa. Fresh, delicious, beautiful salsa." Her zealous use of adjectives made me laugh and anything that I liked for years was "fresh, delicious and beautiful." Martha and I may not agree on many things, like the distribution of wealth or eating animals and their secretions, but boy do we agree about salsa!
Tuesday, June 12, 2012
Tuesday, June 5, 2012
Tuesday, May 22, 2012
Well... it turns out I got bitten by the Canyon bug as well. As soon as I got back, I entered my name into the lottery system for a permit of my own. And I won! The responsibility of coordinating and planning a trip now fell on me. I knew it was incredibly important to have a group with whitewater experience, to keep us all safe, and that everyone had to be hardworking, positive and easygoing. The real risk of having a bad trip isn't in the elements; it's the people. So I put together a group of older men who have done this trip dozens of times between them, and my younger friends, a few of whom had almost never camped a day in their lives. With a group in place that I felt confident about, I could turn my attention to the most important of matters: the food!
Basmati Rice with Bay Leaves
Aloo Jeera (Potatoes with cumin seeds)
Cabbage Thoran (Cabbage with mustard seeds and grated coconut)
Gingered Cauliflower Curry
Vadouvan Dal (Red lentils with garlic and chiles)
And for dessert:
Giant Cowboy Cookie
Thursday, May 17, 2012
Raw Mango Pudding
The frozen banana is really just so that you can eat it immediately without chilling. If you only have fresh bananas, just place the completed pudding in the fridge until cold.
1 frozen banana
1 fresh mango, peeled and sliced into chunks
about 6 slices unsweetened dried mango, soaked in water until soft
Combine all ingredients in blender or food processor and puree until very smooth and fluffy. If necessary, add a splash or two of the soaking water from the dried mango.
Smooth pudding into bowls with spatula and garnish with fresh seasonal fruit. I used peaches and blackberries.
Tuesday, April 3, 2012
It's safe to say that we are addicted to kale. We eat it several days a week; lunches, dinners, salads, soups... everything goes great with kale. But because kale is so delicious and seriously one of the healthiest foods on earth, we continue to feed our addiction. Kale really goes with everything. Usually, we saute kale in a hot pan and serve it as a side dish. It is delicious plain and simple, but it also holds its own with some strong spices and seasonings.
This recipe is our basic tachnique for cooking kale. With a hot cast iron skillet, it is unnecessary to add any oil. The kale wilts and releases its moisture from the heat alone. Sweet cashews, the floral perfume of toasted coriander seed and the pungent duo of garlic and ginger round out the flavors of this healthy and tasty side dish. We served it with Thai curry and noodles, but this side would also pair nicely with an Indian feast or any Asian cuisine. Enjoy your kale! Your body will thank you.
Kale with Cashews
1 large bunch kale, stems removed and leaves torn into bite-sized pieces
1 tablespoon whole coriander seeds, coarsely crushed
3/4 cup raw cashews
2 tbs. garlic-ginger paste (about 2 cloves garlic and 1-inch slice of ginger)
2 tbs. soy sauce, or to taste
juice of 1/2 lemon or lime
First, prepare the kale. The easiest way to remove the fibrous stems is by hand. Grasp the bottom of the stem with one hand and tear the leaf away on either side of the stem with the other hand. Once the stems are removed, tear or chop the kale to desired size.
Heat a skillet over medium high heat. Dry toast the coriander seed and cashews, stirring frequently, until lightly browned and fragrant. Add kale and raise heat to high. It will cook quickly once the pan is very hot. Once it begins to wilt, stir to combine with cashews. Add garlic-ginger paste, soy sauce and lemon or lime juice. Stir to combine and turn off heat. The hot pan will evaporate excess liquid. Taste for seasoning and add more soy sauce and lemon or lime juice, if desired. Serve immediately. Eat it while it's hot, and let the addiction begin!