Potato Pizza

Growing up, my Italian great grandmother would tell me "pizza is peasant food." True, pizza was originally food for the poor. Italian peasants would top some leavened bread with their leftovers as to not waste anything and to make it more palatable. This potato pizza is for the poor and rich alike. It may be cheap, but it's delicious.

Homemade pizza dough is always amazingly flavorful, but tonight I was feeling a little lazy and opted for some refrigerated pizza dough from Trader Joe's. This pizza is topped with olive oil, grated garlic, potato and onion. I also like to top mine with a handful of arugula. I love the textures of this pizza. The crispy crust, soft potatoes, and fresh greens make for the perfect balance. 

Ingredients:

• 1 lb pizza dough (even for 1 large thin crust pizza)
• 1 tablespoon olive oil
• 1 clove garlic
• salt and pepper
• 1 potato
• 1/2 sweet yellow onion
• 2 sprigs of fresh rosemary, stems removed and chopped up fine
• 4 cups arugula

1. Roll pizza dough out thin and transfer to pizza pan. Drizzle with a 1/2 tablespoon of olive oil, grate the garlic over it, and sprinkle with salt and pepper. 
2. Bake at 450 for 5 minutes.
3. Remove from the oven and pop any bubbles. 
4. Using mandolin, slice the potato and onion thin. Place potato over pizza, making about 3 layers. Then spread onion over the top. Drizzle with the other 1/2 tablespoon olive oil. Then sprinkle the rosemary and a little more salt and pepper over the top. 
5. Bake for another 10-15 minutes, until crusty is golden brown and potatoes are cooked through. 
6. Remove from the oven and let cool for 5 minutes. Top with arugula and serve with a knife and fork... hands are okay too though.

A Worthy Tofurkey

My vegetarian best friend introduced me to tofurkey when I was 19 and I loved it. It might even have been my first experience with tofu which was probably a good way to experience something new since it had a level of familiarity and comfort. You can even find pre-made tofurkey in the stores around the holidays and all you have to do is baste and roast them, but I prefer to make mine from scratch. I find the tofu is too tough for my preference and the stuffing is sub-par. It doesn't take that much extra work and the results are way better if you do it yourself. You will need to plan ahead and prep the tofu 24 hours ahead of time.

Ingredients:

• 70 oz of extra firm tofu
• 3/4 cup soy sauce
• 5 teaspoons dried/powdered sage
• 5 teaspoons garlic powder
• 5 teaspoons onion powder
• 2 tablespoons olive oil
• 4 cups of your favorite stuffing

1. You need to prepare the tofu 24 hours in advance in order to allow the tofu to absorb the flavors and for it to drain out excess moisture. Put all of the tofu into a blender or food processor - do in 2-3 batches if necessary. Add 1/2 cup soy sauce, 4 teaspoons sage, 4 teaspoons garlic powder, and 4 teaspoons onion powder. Blend well. 
2. Line a colander with cheesecloth. Pour all of the tofu into the colander, inside of the cheesecloth. Place something heavy over the top and gently push down. Place something under the colander (like a plate with steep sides or a sheet pan) to catch the liquid that drains and place in refrigerator overnight. 
3.  Remove tofu from refrigerator. Scoop out whole from middle of tofu so you have a tofu bowl. Fill hole with stuffing and pack it down gently. Place the removed tofu over the hole and flatten the top. Make sure it's packed down tightly as the top is going to be the base of your tofurkey. 
4. Rub your baking dish or pan with a tiny bit of olive oil. Place on top of the colander and flip your tofurkey upside down on to the baking dish or pan. 
5. Preheat oven to 350. 
6. Mix together 1/4 cup soy sauce, 1 teaspoon sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 2 tablespoons olive oil - this is your basting liquid. 
7. Brush basting liquid onto the tofurkey before placing into the oven. Bake for 1 1/2 hours, basting every 30 minutes. 
8. Allow to cool well. Slice and serve!

Cinnamon Toast Rolls

I loved cinnamon toast when I was a kid. I would butter the bread and sprinkle it with cinnamon-sugar, and then my mom would toast it up in the oven for me. These cinnamon toast rolls are the same thing I loved as a kid, but it a new package... and with icing! The sugar actually caramelizes in to a chewy glaze hidden in the folds of the crispy toast. I'm going wine tasting with some friends in Los Olivos today and decided to whip these up so we'd have a snack for the 45 minute drive.

Ingredients:

• 24 slices of white bread, crust removed
• 4 tablespoons Earth Balance or margarine, melted
• 1 1/2 cups cinnamon-sugar
• 1/2 cup cinnamon icing: powdered sugar moistened with water and flavored with cinnamon

1. Preheat oven to 350F.
2. Using a rolling pin, flatten a slice of bread. For each side, brush with Earth Balance and sprinkle with 1/2 tablespoon cinnamon-sugar. Fold 2 sides into the middle and fold in half again. Roll up and place inside a mini-muffin pan. Repeat for each slice of bread.
3. Bake for 20 minutes. 
4. Let cool before icing. 

Aguas Frescas

Aguas frescas, drinks made from fresh fruit, water, and sugar, are hugely popular in Mexico. There is some confusion in terms internationally between these aguas frescas and bottled soft drinks. In Guatemala and Nicaragua, these are referred to as frescos, short for refresco, which in Mexico means soft drinks. Soft drinks in Guatemala are called aguas, short for aguas gaseosas, but easily confused with the Mexican aguas frescas.

The terminology may be confusing, but aguas frescas are easy to make and are delicious. This is an easy recipe which you can insert any fruit into. Some of my favorite fruits in aguas frescas are watermelon, cantaloupe, strawberries, cucumbers, and mangos, but the one pictured is with honeydew melon. Also add the sugar slowly as some fruits will be sweeter and not need as much. A splash of lime always livens things up too. 

Ingredients:

• 6 cups fresh fruit, cut into chunks, seeds and skin removed if necessary
• 3 cups water
• 1/4-1/2 cup sugar
• juice of a lime

1. Place the fruit and water in a blender and puree until smooth. You can strain the juice if necessary, but I usually don't mind it with some pulp.
2. Add sugar and lime, small amounts at a time until you have desired flavor. 
3. Serve over ice and enjoy. 

Easy Popcorn Balls

Popcorn balls are an iconic holiday treat. They were hugely popular in the late 19th century as a holiday food, probably because they doubled as Christmas tree ornaments (I prefer to eat them). Although they are associated with winter, the far-fetched legend of their invention says popcorn got their start in the summer. As they story goes, there was a corn field in Nebraska getting scorched by the summer sun and it got so hot that the corn started popping right off the stalks. At the same time, there was a deluge of warm rain over a sugar cane field next door. The rain washed the syrupy sugar downhill toward the popped corn, rolled it into balls, and voila, you got popcorn balls!

If you've every made popcorn balls then you know what a daunting task making them can be. The candy syrup is too hot to handle and then once it's cool enough to touch, it's too hard to get an even coating on the popcorn. It take a couple tries so be prepared to toss your first, and maybe the second, batch. And be sure to give yourself plenty of space to spread out.

This is a super easy and traditional recipe that I have taken from Paula Dean with my own tips inserted.

Ingredients:

• 18 cups popcorn- salted, but with no butter. For me this was 1/4 cup kernels before being popped.
• 2 cups sugar
• 1 1/3 cup water
• 1/2 cup light corn syrup
• 1 teaspoon white vinegar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• non-stick cooking spray

1. Put down silicone mats or parchment paper on large working space. 
2. In medium pot, combine sugar, water, corn syrup, vinegar, and salt, and cook over high heat until it reaches 250F. Going any higher than 255F will make the syrup too hard to handle when cooled so pull off the heat at 145-150 as the temperature will raise slightly even after removed from heat. Once removed from the hear, stir in the vanilla. 
3. Pour half of the syrup over the popcorn and using a spatula, immediately start tossing. Pour the remainder of the syrup over the popcorn, and toss again to get a light even coat. 
4. Once the syrup is cool enough to touch, you need to form the popcorn into balls. Use the non-stick cooking spray on your hands to keep the popcorn from sticking. Form into 14-16 tight balls and place on parchment paper to allow to finish cooling and harden. 

Grape and Almond Soup

Behold the mighty grape. It is, quite possibly, the greatest fruit on earth because it's what wine is made of. I drink a lot of wine, but don't often consume grapes in any other form. Now I have this super easy and refreshing recipe for grape and almond soup so grapes may find their way onto my shopping list more frequently.

This is a great summer dish because it's light and there is no cooking involved whatsoever. You literally throw everything into a blender and let 'er go. Dinner in 5 minutes? No problem. Cold soup or soups made of fruit may seem kind of odd if you aren't used to these things, but I know you will like it if you give it a try with an open mind. This soup is sweet from the grapes, but is balanced with the acidity of the lime and savory onion and pepper. Try it with a peanut butter sandwich for a new take on the classic PB and J flavors!

Ingredients:

• 1 1/2 cups unsweetened plain soy milk (or almond milk if you can find it unsweetened, but then cut back on the sliced almonds below if you use it)
• 3/4 cup sliced almonds
• 2 stalks green onion, chopped
• 1 lb seedless white or green grapes, stems removed
• juice of 1 lime
• salt and pepper, to taste

1. Put all ingredients into a blender. 
2. Puree. Add dash of salt and pepper. 
3. Refrigerate for 2 hours before serving. 

Peanut Pasta Salad

This is a dish stolen from South Coast Deli. You won't find it on their menu though; they will whip up a batch for you by request if ordering for a large group. We always get this when getting lunch catered by South Coast Deli for work events. I've asked for the recipe, but their lips are sealed. After some experimentation, I'm confident I cracked the recipe- and it's an easy one at that!

This chilled garlicky and peanuty pasta salad is made up of only a handful of ingredients, but is more than just the sum of its parts. It's great as a side dish (bring to a BBQ or serve with sandwiches) or as a meal (I love it on a hot summer night).

Ingredients:

• 12 oz of raw spaghetti, cooked and then submerged into ice water
• 3 tablespoons veganaise
• 2 tablespoons vegetable oil
• 3 cloves garlic, smashed into a paste
• salt to taste
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 3/4 cup roasted peanuts

1. Start by combining the veganaise, vegetable oil, and smashed garlic to create a sauce. Add salt to taste, but go easy as you can always add more to the finished dish.
2. Drain the spaghetti and toss with the sauce. It should be a very light coating, but you can add more to your liking. Mix in the green onion, cilantro, and peanuts. Add more salt if necessary. 
3. Chill in refrigerator for at least 2 hours to allow flavors to develop.

Butternut Squash Farfalle

I always order the same thing when we go to our favorite Italian restaurant: butternut squash ravioli. It's the perfect combination of sweet and savory, and tossed with sage and olive oil it can't be beat. I tried to recreate the dish a couple of times, but I am terrible at making ravioli. Then it dawned on me; why does it have to be ravioli? I can put all the same flavors into a pasta dish and forget the hassle.

If you aren't familiar with prepping butternut squash, it is important to know that it can cause "contact dermatitis" for many people. This is a minor skin allergy caused from contact with the flesh of the squash. If you experience this, just apply Cortisone cream and it should clear up in a day or so. If you have sensitive skin, you may just want to take the precaution of wearing latex gloves. Many places sell butternut squash already cut into small squares, but you'll pay a lot less if you buy a whole one and prep it yourself.

Ingredients:

• 2 cups butternut squash, cut into bite-size cubes
• 1 shallot, minced
• 1 clove garlic, minced
• 1 tablespoon plus 1 teaspoon olive oil
• handful of fresh sage, prepared into a chiffonade
• 8oz uncooked dried farfalle pasta
• salt and pepper to taste
• 2 tablespoons crushed walnuts

1. Preheat oven to 400F. 
2. Toss butternut squash in 1 teaspoon olive oil and sprinkle with a pinch of salt. Spread out on cookie sheet and roast in oven for 10 minutes. Flip squash over and roast for another 10 minutes or until softened. 
3. While squash is roasting, cook farfalle according to package instructions. Drain and set cooked pasta aside, but reserve a 1/4 cup of the pasta water.
4. Using same pot used to cook the pasta (why dirty another dish?) heat 1 tablespoon of olive oil over medium heat. Add shallot, garlic, and sage, and cook for 1-2 minutes, or until sage is crispy. 
5. Remove from heat. Add in pasta and squash, and toss well in olive oil sauce. Use the reserved pasta water to adjust the consistency of the sauce. It has some starch in it so will help the olive oil stick to the pasta. Season with salt and pepper and serve garnished with crushed walnuts. 

BBQ "Pulled" Tofu Sandwiches

It's like pulled pork, but made with tofu, and it's good! After a stressful day at work, I was craving comfort food, but after a weekend of eating out, I wanted to keep it light. The sweet barbecue tofu with a tangy coleslaw on a toasted bun really hit the spot. The flavors are bold and classic so you might not even notice there is no meat. This recipe passed the husband test so I know it will satisfy meat eaters and vegans alike.

Ingredients:

• 1 package (14-16 oz) firm tofu
• 1 bottle of your favorite barbecue sauce
• 1 lime
• 4 cups shredded cabbage
• 1 tablespoon veganaisse
• 1 teaspoon hot sauce
• salt and pepper to taste
• 4 hamburger buns

1. Shred the tofu using the large side of a cheese grater and place tofu in a cool skillet. 
2. Add barbecue sauce and juice of half a lime. My sauce was really thick and I used the whole bottle plus a cup of water. You want just enough sauce so the tofu can marinade for an hour or so. 
3. While tofu is marinating, make your coleslaw. Combine veganaisse, juice of the other half of lime, teaspoon of hot sauce, and pinch of salt. Mix and toss with the cabbage. Set aside.
4. Place tofu on burner over medium heat and bring to a simmer. While tofu is cooking, toast burger buns. 
5. After about 10-15 minutes, sauce should be thickened. Season with salt and pepper to taste.
6. Assemble sandwiches and serve immediately. 

More Salsa!

Fiesta may be over, but I've still got salsa on my mind! As a follow up to my previous post of a black beans salsa, I wanted to share a couple more of my favorite salsa recipes.

This first one was my creation for last year's salsa contest where I won for the best salsa verde (but I had the only green salsa so that really doesn't say much, does it?). It's called "La Bomba Verde" and it's a thin sauce which you can use as a dip or to top food.

Ingredients:

• 1 onion
• 3 jalapenos (you can use less if you want it more mild)
• 1 bulb of garlic
• 1 tsp olive oil
• 2 cans tomatillos
• salt to taste
• sugar to taste
• 1 tablespoon vinegar
• 1 cup water
• 1 bunch of cilantro

1. Chop the onion, jalapenos, and garlic. They don't have to be very small as the salsa will eventually be blended. Then sweat them in some olive oil. 
2. Add 2 cans of tomatillos, salt, a dash of sugar, vinegar, and 1 cup of water. 
3. Let simmer, uncovered, for 2 hours. Add more water as the salsa thickens.
4. Roughly chop the cilantro and add to salsa. Puree with an immersion blender. Add more salt if necessary, but go light. 
5. Serve over food or refrigerate and use as a salsa dip.

The other salsa I want to share is one that a coworker made: a black bean and corn salsa. This salsa tastes fresh despite being made up of mostly canned food, and is the perfect combination of sweet and savory. This recipe is from Trader Joe's and uses their delicious Corn and Chili Salsa which you may want to stock up on in case they ever stop making it. If  that tragedy ever happens, I suppose you could substitute regular corn and this salsa would still be great. 

Ingredients:

• 2 cans black beans, rinsed and drained
• 1 jar Trader Joe's Corn and Chili Salsa
• 1 red onion, finely diced
• 1 garlic clove, finely diced
• 1 jalapeno, finely diced
• 1 bunch cilantro leaves, chopped
• juice of 1 lime
• salt to taste

1. Combine ingredients in a large bowl and season. 
2. Refrigerate at least 1 hour before serving.

Viva La Fiesta! Salsa

Fiesta week has arrived in Santa Barbara! And that means lots of fun, sun, and delicious food. Fiesta is throw back to the "Old Spanish Days" of Santa Barbara, and is a time our community comes together to celebrate the various cultures in which our city was built upon.

My coworkers are holding a "dip off" in the spirit of Fiesta. I made a colorful black bean salsa. Lime vinaigrette brightens up the flavors and a little bit of chili sauce gives it a nice kick. I used just enough avocado so you get a little in each bite. Adding avocado to a salsa rather than making a guacamole helps stretch the costly avocado and cuts back the fat, but you still get the benefits of its creamy richness.

Ingredients:

• 1/2 tablespoon olive oil
• 1/2 red onion
• 1 bell pepper (any color of your liking, but I like red, orange, or yellow for the color)
• 6 cloves garlic
• 2 cans black beans, rinsed and drained
• 2 small avocados
• 1 bunch of cilantro
• 1-2 limes
• 1/2 tablespoon red wine vinegar
• 1-2 teaspoons salt 
• Sirracha or other chili sauce

1. Dice the onion, bell pepper, and garlic- you want it to be about the size of a black bean- and then saute in olive oil over medium heat.
2. Place onion, bell pepper, and garlic into a large bowl and allow to cool.
3. Meanwhile, chop cilantro leaves and cut avocado into bean size pieces. Add to bowl along with the black beans. You need to work quickly on getting the vinaigrette done for the next step and into the salsa once you get the avocado cut so it doesn't start turning brown.
4. Dress with juice of 1 lime, red wine vinegar, salt, and few dashes of chili sauce. Add more of any of these things to suit your taste. Toss well and chill before serving. 

Watermelon & Serrano Pepper Salad

Not that a good watermelon isn't delicious all on it's own, but this watermelon salad will blow your socks off. This dish was inspired by a local food truck that serves a watermelon and Serrano pepper salad which I love on a hot summer day. I took their idea and made my own version. The flavors are bright and really pop; it's the perfect combination of sweet, tart, and spicy.

Ingredients:

• 1/2 large seedless watermelon, rind removed and cut into 1 inch cubes
• 2 Serrano peppers
• handful of mint leaves
• 2 limes
• 1 tablespoon white vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

1. Remove the seeds and ribs from Serrano peppers and dice finely. Place in small bowl.
2. Chiffonade the mint leaves by stacking the leaves, rolling them up into a tight cigar, and slicing finely. Add to peppers.
3. Add the juice and zest of the limes, vinegar, sugar, and salt, and stir together. Place dressing in refrigerator for at least 1 hour. 
4. Toss watermelon in dressing and serve.

Damn Good Vegan Chocolate Chip Cookies

It's hard to find soft and chewy vegan chocolate chip cookies, but this recipe is pretty damn good. My husband is always my first taste tester. Not knowing they were vegan (but I'm sure he suspected) he ate a cookie and reported they were good. When I told him they were vegan he responded, "I knew there was something wrong with them," but proceeded to eat 2 more. I'll admit that they are not like traditional chocolate chip cookies, but they are the best vegan cookies I've ever had and better than most non-vegan cookies too.

You've got to make these cookies fairly big in order to get the right texture. They are crispy on the outside, despite their pale color, and chewy on the inside.

Ingredients:

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• dash of cinnamon
• 1/2 cup vegan chocolate chips (usually semi-sweet is vegan but check the ingredients on the label)
• 1 cup raw sugar
• 3/4 cup canola or other bland vegetable oil
• 1 teaspoon vanilla
• 1/3 cup water

1. Preheat oven to 350F.
2. In mixing bowl, combine the flour, baking powder, cinnamon, and chocolate chips. 
3. In separate bowl, combine the sugar and oil. Then mix this into the dry ingredients, but don't overwork the dough. 
4. Mix in the vanilla and water. The dough will be rather dry and crumbly, but you can add a little more water if it won't hold together.
5. Spoon large balls (smaller than a golf ball) of dough onto a greased cookie sheet or silmat, and flatten slightly. This should make about 20 cookies. Bake for 15-20 minutes. Note that they will be rather pale in color. 

    

Faux-Fredo

Last month I made a tofu based Alfredo sauce which turned out just okay. A friend recommended I try a cashew based recipe instead. And I'm so glad I did because this vegan Alfredo sauce is fantastic! Not to mention it's really easy; you just throw everything into a blender. It comes out a little grainy unless you have a really awesome blender, but you can run it through a fine meshed strainer if it bothers you.

Ingredients:

• 2 cups raw cashews, soaked in water overnight
• 2 cups hot water (use the pasta water)
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 teaspoons salt
• 1 teaspoon pepper
• 5 tablespoons nutritional yeast
• juice of 1/2 a lemon
• 1/4 cup Earth Balance
• 2 tablespoons olive oil
• 1 pound pasta
• 2 cups sauteed mushrooms

1. Put everything into a blender (except for the pasta and mushrooms) and puree. If the sauce is to thin, add a little bit more olive oil. Season to taste, but keep in mind that the flavor will be slightly diluted when you add it to the pasta.
2. Cook pasta according to package directions. Drain and put pasta back into the pot. Add sauce and mushrooms, and heat if necessary before serving.

Any Time Key Lime Pie

My most favorite food is key lime pie. I was introduced to key lime pie when I was around 10 years old and I've been hooked ever since. I love the tangy and creamy filling in contrast to the sweet and crunchy graham cracker crust. A few days ago a friend of mine shared a vegan key lime pie recipe and I just had to try it. I was hopeful, but skeptical. And let's face it; you replace egg yolks and sweetened condensed milk with tofu, it is not going to be the same. However, it's still good and is a much healthier way to satisfy my key lime pie cravings. I will definitely make this again.

Crust

• 2 cups crushed graham crackers
• 3 tablespoons melted Earth balance
• 2 tablespoons sugar
• 1/2 teaspoon salt

1. Preheat oven to 400F. Mix everything together and press into greased pie dish.
2. Baked for 15 minutes or until golden brown. Let cool completely before making filling.

Filling

• 24 oz silken tofu
• 1 lb key limes, juiced
• zest of 4 key limes
• 2 cups powdered sugar
• 1 tablespoon vanilla extract (this really helps cut the tofu taste)
• 2 tablespoons cornstarch

1.  Put all ingredients in a blender and puree until smooth.
2. Pour into pie crust and place in freezer for 2 hours or until pie is set. Serve frozen, but defrost slightly if too hard.

California Chili

One of the great things about chili is that it’s kinda hard to mess it up and you can put anything in it to suit your own preferences. After stating that, I hope there aren’t any chili aficionados reading this because I know they would say, “No, you can’t put anything you want in chili! Beef, chiles and spices, that’s it!” True, Texas style chili has no beans and no tomatoes either. Thankfully, I’m Californian and we do whatever we want here.

Chili has an interesting history. Incas, Aztecs, and Mayan Indians were combining meat, beans, peppers, and spices for centuries before Europeans came to the Americas. The popularity of chili developed in San Antonio, TX, and other cattle towns in the 1800s. On cattle drives, the cooks would use spices and chiles to preserve meat or to mask the taste of near-spoiling meat. Then came the “Chili Queens” of San Antonio. These were women who would come to public areas, build a fire to reheat big cauldrons of pre-made chili, and sell it to customers who rode in from all over. The competition between the Chili Queens created better chili and gave rise to what we think of as modern chili.

This vegan chili uses faux ground beef, but you can easily skip it as there is lots of protein in the beans alone.

Ingredients:

• 1 tablespoon olive olive
• peppers/chiles - I'm using 2 small green bell peppers, 2 Anaheim peppers, and 1 jalapeno that I got at the farmers market this morning.
• 1 yellow onion
• 4 garlic cloves
• 1/2 lb faux ground beef (optional)
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1/2 tablespoon paprika
• 1 tablespoon salt
• 1/2 tablespoon brown sugar
• 2 heaping tablespoons tomato paste
• 1 can diced tomatoes, drained
• 1 12 oz bottle beer- use one you like because the flavor will be prominent

1. Dice the peppers, chiles, onion, and garlic, and sweat in large skillet with olive oil.
2. Add in faux ground beef, spices, brown sugar, tomato paste and tomatoes and combine well.
3. Pour in beer and bring to a boil. Reduce heat and simmer for an hour, until chili is thickened. Taste and adjust seasoning if necessary.

Guilt-Free Falafel

The best falafel I ever had was in Amsterdam. As your leaving Central Station, cross the streeet and veer to right, and there is a little food stand with some amazing falafel. It's kind of sad when you have something that good because it ruins you; all other falafel is just disapointing. And when it's fried, you don't want to waist all those calories on disapointment.

My guilt free falafel is baked so it's low in calories, but relatively high in protein and packs some flavor. It might not be as great as the stuff from the little falafel stand in Amsterdam, but it satisfies my craving and leaves me guiltfree. You can stuff the falafel into pita pockets or wrap it in lavash or ther type of flat bread, pair it with vegetables such as cucumbers, carrots, peppers, and lettuce, and you've got to top it with some tahini sauce.

Ingredients:

• 1 teaspoon olive oil, plus more for brushing before going into the oven
• 2 cans garbanzo beans, drained
• 1 bunch cilantro, chopped
• 4 cloves garlic, chopped
• 4 stalks green onion, chopped
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1/4 cup flour

1. Preheat oven to 400F.
2. In food processor, place olive oil, beans, cilantro, garlic green onion, and salt, and blend into paste. You can leave a little chunky for texture.
3. Place into bowl and stir in baking soda and flour.
4. Brush baking sheet with olive oil to prevent sticking. Shape falafel into small balls or disks, whichever you prefer, and place on baking sheet. Brush tops with olive oil; this will help get them crispy.
5. Bake for 20 minutes on each side.

Soyaki Stir-Fry with Noodles

My husband and I celebrated both of our birthdays in the past week and, for us, celebrating means splurging on our favorite foods. But the celebrating had to come to an end and I wanted a healthy meal to get us back on track. I came up with this Japanese style noodle dish packed with colorful vegetables. I call it soyaki as it's flavored with both soy and teriyaki sauce, as well as some garlic and ginger.

Ingredients:

• 1 tablespoon olive oil
• 1 red bell pepper, cut into strips
• 1 cup shredded carrots
• 4 green onions, chopped
• 2 cloves garlic, minced
• 1/2 tablespoon minced ginger
• 1/2 cup cooked edamame (you can buy them already removed from the pod, in the frozen section)
• 4 oz protein- tofu, chicken, and beef strips, already cooked/grilled (I used meatless chicken strips from Trader Joe's)
• 6 oz Japanese noodles (small udon)
• 2 tablespoons soy sauce
• 3 tablespoons teriyaki sauce
• 1 tablespoon corn starch mixed with 1/2 oz water

1. In large saute pan, heat olive oil on medium-high heat. Add in bell pepper, carrot, green onion, garlic, ginger, edamame, and your protein. Cook until veggies are tender, but still have some snap.
2. Bring pot of water to a boil and cook noodles according to package directions. Drain and add to vegetables.
3. Add soy sauce and terriyaki sauce. Slowly add in corn starch mixture until desired consistency.

Vegan Alfredo Sauce? Shut Up.

Can you really make a vegan Alfredo sauce when its only ingredients are butter, cream, and cheese? No, you really can't. If you aren't vegan and you are craving cheesy fettuccine Alfredo just get the real thing. However, if are vegan or just don't want to splurge on the calories or fat of real Alfredo sauce, then this might just hit the spot as it's a super rich and creamy sauce.

<note: I made a cashew based Alfredo sauce which tastes much more like Alfredo sauce, but isn't as healthy. You can find that recipe here>

I sprinkled mine with some nutritional yeast which gave it more a nutty flavor you'd get from Parmesan cheese. My husband sprinkled his with actual Parmesan cheese. It may defeat the purpose of vegan Alfredo sauce, but there was egg in the pasta anyway. I didn't plan ahead and wished I had put some sauteed mushrooms in for their savoury taste.

• pasta
• 2 cups unsweetened soy milk
• 1/2 cup Earth Balance
• 12 oz tofu, cubed
• 2 tablespoons white wine
• garlic powder
• onion powder
• salt
• pepper
• 1 tablespoons corn starch, mixed with splash of soy milk

1. Start pot of water to boil pasta.
2. Combine soy milk, Earth Balance, tofu, and wine in blender or food processor (I put mine directly into a pot and blended with hand mixer).
3. Heat over medium-low heat and don't let mixture boil or it might separate. Season with garlic powder, onion powder, salt, and pepper. Use corn starch to thicken by adding just a little at a time until you have desired thickness.
4. Add to cooked and drained pasta.

Seriously Garlic Soup

Garlic has a rich history dating back to at least Ancient Egypt. Sometimes it  was regarded as a force for good and sometimes for evil. According to an Islamic myth, after Satan left the Garden of Eden, garlic arose in his left footprint (and onion is his right footprint). But in Western culture, garlic was used for protection against demons, werewolves, and vampires. And today the conflict might be between the evil breath it produces and its beloved taste and wondrous health benefits.

If you love garlic, then this is the soup for you. Plus, it's quick, easy, and only uses 5 ingredients, making it in regular rotation at my house. The garlic is sauteed and the simmered so it's actually very mild. Serve with a crispy green salad and some crusty bread for a complete meal.

Ingredients:

• 1 bulb garlic, peeled
• 1 onion, peeled and diced
• 1 tablespoon olive oil
• 2 can Cannellini beans, drained
• 4 cups "Better than Bouillon" stock
• 1 cup unsweetened soy milk
• salt and pepper to taste

1. Saute garlic and onion in olive oil in small soup pot until fragrant and tender.
2. Add beans and stock, bring to a boil and simmer for 10 minutes.
3. Remove from heat and puree with immersion blender.
4. Stir in soy milk and season to taste.

Rosemary and Cayenne Cashews

Need an appetizer fast? It's no problem with these cashews. These are made in a flash using stuff you already have on hand and are sure to be a hit. Rosemary is the only ingredient I regularly forage for, finding huge bushes of it growing naturally around town. Just be sure to wash it.

•  3 springs of fresh rosemary, removed from twig and finely chopped
• 2 tablespoons brown sugar
• 1/2 tablespoon cayenne pepper
• dash garlic powder
• dash of salt
• bag of roasted cashews
• 1 tablespoon Earth Balance, melted

1. Start by mixing rosemary, brown sugar, cayenne, garlic powder, and salt. Adjust to taste.
2. In separate bowl combine cashews with melted Earth Balance. Sprinkle in seasoning mixture and toss/stir to coat evenly.
3. Allow to dry and....Voila!

 

Not Just Another Veggie Burger

I love veggie burgers; not those frozen hockey pucks and not those "meat-less" burgers, but a thick, juicy vegetable burger. Here's how to make the best veggie burger you will ever have.

You can use whatever vegetables you have on hand, but make sure you don't leave out the potato (for the texture) or the mushrooms (for rich flavor).

• 1 large portobello mushroom
• 1/2 red pepper
• 3-4 green onions
• 1 small potato, peeled
• 1 carrot, peeled
• salt and pepper
• 1/4 cup egg white substitute
• about 1 cup panko bread crumbs (or cooked rice works well too)
• olive oil

1. Dice mushroom, red pepper, and green onion as small as you can (okay, not too small) and saute in olive oil until tender.
2. Grate carrot and potato. In bowl, combine all vegetables, and season.
3. Mix in egg substitute. Slowly add in bread crumbs until mixture is firm/dry enough to form into patties. 
4. Shape into 4-6 patties. Refrigerate for 30 minutes.
5. Saute in olive oil over medium-low heat for about 7 minutes on each side to cook through and get crispy edges.

What the Hell is Quinoa?

If you haven't tried quinoa then you are really missing out. It's texture is hard to describe, but it reminds me of rice with the hollowness of a sesame seed and is creamy at the same time. It tastes great on it's own (some olive oil and lemon, yum!), sprinkled on salad, or even for breakfast with some honey and fruit. Quinoa can also be made into a gluten free flour. Additionally, this stuff is really good for you. It contains all 9 essential amino acids, making in a complete protein, and is packed with nutrients and antioxidants. Oh, did I mention it tastes great?

Quinoa has an interesting history. Native to South America, the Incas considered the crop sacred and the emperor would usually sow the first seeds of the season using tools made of gold. The Spanish colonists actually forbade quinoa cultivation for a time due to its status within indigenous (non-Christian) ceremonies and they forced the Incas to grow wheat instead.

Making quinoa is very similar to making rice. Place 1 part quinoa and 2 parts water in a pot, bring it to a boil, cover, and simmer for about 15 minutes. Here is my recipe for Mexican-style quinoa which is my favorite way to prepare it.

Ingredients:

• 1 tomato, blanched and peeled/seeds removed
• 1/2 onion
• 1 jalapeno
• 1 bell pepper
• few cloves garlic
• olive oil
• 1 cup quinoa
• 1 cup tomato juice
• 1 cup vegetable/"chicken" stock
• salt and pepper
• 1 avocado

Directions:

1. Dice tomato, onion, jalapeno, bell pepper and garlic. Saute in olive oil until soft.
2. Add quinoa, tomato juice and water or stock. Season broth to taste.
3. Bring to a boil. Reduce to a simmer and cover. Cook for about 15 min or until liquid is absorbed.
4. Serve topped with sliced avocado. I also like hot sauce on mine!

Vichyssoise, Oo La La

I love leeks. They have a mild taste of an onion and yet the freshness of a cucumber. My favorite way to use leeks is in vichyssoise soup, which is basically a fancy name for potato and leek soup. This is always a huge hit with my husband too.


Typically, vichyssoise is served cold, but it can also be served warm. In 1917, the name vichyssoise was given by Louis Diat, a chef at the Ritz-Carlton in New York City. According to Diat, he was inspired by his mother and grandmother's potato and leek soup which he would cool down with milk during the summer. He named the soup after Vichy, France, a town near his own home town of Montmarault (Vichy also became the capital of Vichy France during Nazi occupation).  However, serving cold potato and leek soup can be dated back to at least the 18th century in France. King Henry XV loved potato and leek soup and because he was so paranoid about being poisoned, his soup was tasted by several servants before he would eat it. So by the time the soup reached the king, it was cold, and he decided he preferred it that way.

This soup has a ton of flavor and it is amazing how the temperature affects it. The chilled soup tastes fresher and more garden-like, where the hot soup tastes rich and the potato was a little more dominant.

Ingredients:

• 2 shalots, diced
• 3 garlic cloves, diced
• 2 leeks, rinsed well, trimmed, and sliced
• 4 tablespoons olive oil
• 2 springs fresh thyme
• 4 yukon gold potatoes (4 large or 6 medium), diced
• 4 cups "chicken" stock
• salt and pepper to taste
• 2 cups unsweetened soy milk

1. In soup pot, saute the shalots, garlic, leeks, and thyme in oil. .
2. Add potatoes and stock (may need to add some water to ensure vegetables are completely covered), and bring to a boil. Reduce heat and simmer for 20 minutes or until potatoes are cooked.
3. Use immersion blender to purée soup.
4. Pour in unsweetened soy milk and season with salt and pepper. If you are serving warm then it is ready to serve. if you are serving cold, chill and you may need to add more soy milk and adjust seasoning before serving.
5. Serve garnished with chopped chives, paprika, or cashew cream.

"Actually Homemade" Tomato Sauce

I’m such a sucker for any reality TV food shows. Does anyone remember "Chef Academy" on Bravo? I particularly liked this show as it takes every day people and a famous (and hot) French chef teaches them to cook like a professional. One student, Carissa, was sent there by her future mother-in-law who insists she needs to know how to cook if she’s to marry her son. But my favorite character is Suzanne. Suzanne appears to be a stereotypical Orange County housewife complete with a fake tan and bleach blonde hair. Everyone thinks she is a joke, but she wins the first competition by cooking her mom’s Swedish pancakes. Maybe the reason I like this show is because it makes me think “Hey, if they can do it, then why not me?”

In one of the episodes, Chef Novelli teaches his students to cook his grandmother’s tomato sauce. My idea of homemade tomato sauce used to start with a jar of sauce and was “homemade” because I added vegetables and ground beef to it. Additionally, being from Italian decent, shouldn’t I know how to make a tomato sauce from, like, actual tomatoes?

Ingredients:

• 6 lbs beef or heirloom tomatoes
• 4 star anise
• 1 vanilla pod
• sea salt and cracked black pepper to season
• dash of sugar
• 2 sprigs fresh thyme
• 1-2 bay leaves
• 5 fresh garlic cloves
• handful of fresh basil
• good quality olive oil

Directions:  You can view a video demonstration by Chef Novelli here.

1. Slice the tomatoes in half and place in hot pan. Season with salt, pepper, and touch of sugar. Add anise. Cut vanilla pod in half, scrapping out the seeds, and the add in the whole thing to tomatoes.
2. Allow tomatoes to start cooking and then press them gently with a masher to help them release their juices.
3. Reduce heat to a gentle simmer and continue cooking for 1-2 hours until thickened into a paste.
4. Crack the garlic and chiffonade the basil, and add to tomato sauce. Allow to cook for a few minutes longer.
5. Finish by stirring in some olive oil.  

You can really tell this tomato sauce is fresh. It is really light and a perfect summer tomato sauce (rather than a heavy, meaty, winter sauce). I would have never thought to use anise or vanilla, but the flavors all worked so well together, and I loved the fresh basil that was added at the end.

I served the tomato sauce over fried polenta cakes. To make polenta cakes, start by bringing 6 cups of water to a boil. Quickly stir in 3 cups of polenta, making sure there are no lumps.Place polenta into sheet pan or baking dish and allow to cool in fridge. Once firm, cut into circles, and lightly pan fry in olive oil. Delicious!

Simple, But Delicious, Bread

Baking bread used to be quite overwhelming: weighing ingredients, using yeast, fermenting, resting, so many steps, so complicated… Until I did it. There may be a lot of steps, but it’s really not hard and just takes some patience. Beware though; you may never want to buy bread again after you learn to make your own. I’m going to walk you through all the steps and give you some tips which I learned in my baking class. This recipe is for relatively quick fermenting, basic baguettes and it makes 2 large baguettes or 4 smaller ones.

• 1000 g bread flour: Use bread flour. Bread flour has enough high-quality gluten to make it perfect for yeast breads. Also make sure your flour is unbleached. Freshly milled flour is not good for bread because the gluten is weak and inelastic. It is also yellowish, but becomes white from being oxidized over time. Aging flour is costly so millers may add chemicals to achieve the same results quickly.
• 20 g salt: Use regular table salt.
• 9 g instant dry yeast: Use instant dry yeast and note that it also may be called fast acting or rapid rise dry yeast. It is easy to use – just add it in as a dry ingredient. Fresh yeast is usually preferred by professional bakers, but it is perishable and not easy to find in a supermarket. Don’t use active dry yeast as 25% of the yeast cells are dead due to the harsh drying conditions and this will have a negative effect on the dough quality.
• 600 g water: Keep in mind that the dough should be about 80 degrees and mixing it will add some heat too. If the air is cold, you may want to use warmer water, but if the air is really hot, you should use iced water.

1. Scale the ingredients. Yes, you need to measure them with a scale. Why? There is a huge fluctuation in the quantity of flour in 1 cup depending on how tightly you pack the flour, but weight is very accurate.
2. Mix the ingredients. Using the mixing paddle in a standing mixer, combine the dry ingredients. Slowly add in the water; you may use less or more water than the recipe calls for. Using a little too much water is better than not using enough and you want the dough to be sticky. Mix for a couple of minutes on the lowest speed. Then switch to the dough hook and mix for 10-15 minutes on the second speed. You know the dough is ready when it stretches well without breaking (basically, you have good gluten formation).
3. Ferment. Cover your dough with plastic wrap to prevent the dough from drying out and put in a warm place. Dough ferments best around 80 degrees. If it’s a little cooler, it will take more time to ferment. Professional bakers use a special box that has controlled humidity and temperature, but I used a warm oven at home and it worked great. Ferment for about an hour or until the dough is doubled in size.
4. Folding. Move the dough to a lightly floured surface and flour your hands just enough to make the dough not stick, but don’t use too much. Fold the dough in the same way you fold a letter into thirds to fit into an envelope. Then, turn 90 degrees and do it again. This evens out the dough and pushes out excess air.
5. Portion the dough. Using a dough cutter or a knife (never tear the dough) portion the dough into even pieces. Divide into 2 if you want large loaves or into 4 for smaller loaves.
6. Rounding. Shape the pieces of dough into smooth, round balls. This helps when you shape the dough into loaves later.
7. Benching. Let the dough rest for about 10-20 minutes. This lets the gluten relax.
8. Makeup/Panning. Shape the dough into loaves for baking. Proper way to make a baguette is to start by rolling the dough into a flat oval and then rolling it into a long loaf with rounded ends. Place seam-side down on pan dusted with cornmeal. Lastly, score the bread with a razor blade or sharp knife by slashing the bread diagonally with long strides (see below photo).
9. Proofing. This is also known as a second fermentation and because the temperature of the dough is higher than before, fermentation will be much quicker. Let proof until the dough is doubled in size.
10. Baking. Bake at 475 degrees for 20 minutes with steam. Ideally, a deck oven should be used. You can simulate a deck oven by using a pizza stone or placing bricks on your oven racks (preheated with oven). You can also simulate steaming by spraying the dough with water in the beginning of baking. This cools down the crust allowing for it to expand more before hardening and will result in a thinner yet still crispy crust.
11. Cooling. Let the bread cool as the bread continues to go through physical changes during cooling.
12. Eating! Okay, this step is really called storing, but this kind of bread does not keep well. Never refrigerate bread as it will quickly dry out. It does freeze well though. Putting the bread in a plastic bag will soften the crispy crust, but I find that baking it to crisp it up again works just fine for me. Still, it’s best eaten right away!