tag:blogger.com,1999:blog-74909566328826823342024-03-17T23:03:47.321-04:00vegetarian on the cheaphow to stay hip, healthy and on a budgetmonihttp://www.blogger.com/profile/07405773413597103602noreply@blogger.comBlogger100125tag:blogger.com,1999:blog-7490956632882682334.post-2471919962521551902010-11-22T19:40:00.004-05:002010-11-22T19:58:19.004-05:00Sformato - where have you been all my life?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA0tKhplAz8FsqD8MOV-WKk5ygz1fUC6FsSkLmOl6YQbd92KUB0qR8V8shcJHXuEF1-uoHNSQ3xVWO-JGsMfXwMo-gZa_-0j9zt1-vbbfk0OrIFiPXEL3PEcdCeqnOfYenLX6PFISyoq4d/s1600/IMG_8194.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA0tKhplAz8FsqD8MOV-WKk5ygz1fUC6FsSkLmOl6YQbd92KUB0qR8V8shcJHXuEF1-uoHNSQ3xVWO-JGsMfXwMo-gZa_-0j9zt1-vbbfk0OrIFiPXEL3PEcdCeqnOfYenLX6PFISyoq4d/s400/IMG_8194.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5542538889381247282" /></a><br />I just discovered this recipe I don't even remember where. The first time I played it safe and played by the rules and followed the recipe pretty much to a tee - the second time around I barely glanced at it and changed everything. So, this is my version of Sformato - it may not be authentic, but it sure is tasty.<br />And the variations here are of course endless - whatever you have on hand goes in the Sformato - re-invent it everytime you make it!<br /><br /><span style="font-weight:bold;">Broccoli & Sundried Tomato Sformato</span>:<br /><br />You will need:<br /><br />1 head broccoli cut into small florets - this is the variable here - any green veggie will do<br />1/2 cup sundried tomatoes - soaked in boiling water for 15 minutes - then cut into small pieces<br />2 Tbs oil<br />1 3/4 oz grated parmesan<br />2 cups milk<br />1 stick butter<br />1/2 cup flour<br /><span class="fullpost"><br />4 large eggs<br />1 1/2 cups roughly cut pieces of bread - day old is best<br />1 onion<br /><br />1. Preheat oven to 400º.<br />2. Saute your onion and broccoli in the oil until soft.<br /> Brush a 8 x 10 pyrex or similar baking dish with butter and dust with a bit of flour and parmesan.<br />3. Melt the butter in a separate pot - whisk in the flour. Heat the milk and add hot milk to the flour mixture. Whisk for about 2 minutes over medium heat until you have a nice thick bubbly white sauce. Reduce to a small simmer and make sure it does not burn.<br />4. In a separate bowl - whisk eggs and oil until fluffy. Drop in half the sauteed broccoli and half of your day old bread. Add about 1/2 cup of white sauce and put everything in a blender. Add one teaspoon salt. Blend on high for about a minute. Transfer back into bowl and add all of the other ingredients - mix thoroughly and transfer to your baking dish.<br />5. Bake for 30 minutes or until brown and set on top.</span>monihttp://www.blogger.com/profile/07405773413597103602noreply@blogger.com26tag:blogger.com,1999:blog-7490956632882682334.post-27095693056304198152010-10-04T12:32:00.006-04:002010-10-04T12:46:33.804-04:00When is Jam not Jam?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJI7s0N_qrLyYyYkP6Jc8gM7itu6exW5x0iHJAxySW71SJIQ2RDrCuR3gfy-oR3casDSXs-vF3EnidP-YWwNzb9WGIWy4bFIOdUuzMVAyoKgcoXcJXOptN0Pr0Ot6oBPqF0QO2BLcws9Ih/s1600/63203.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJI7s0N_qrLyYyYkP6Jc8gM7itu6exW5x0iHJAxySW71SJIQ2RDrCuR3gfy-oR3casDSXs-vF3EnidP-YWwNzb9WGIWy4bFIOdUuzMVAyoKgcoXcJXOptN0Pr0Ot6oBPqF0QO2BLcws9Ih/s400/63203.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5524232205919493746" /></a><br /><br />Shopping in a rush is NEVER a good idea. I was rushing earlier today in the health food store and picked up a jar of Cascadian farm Fruit Spread. Small jar - on sale - organic, how bad can it get? Well, that depends. Had I been in a regular supermarket I would never have put that jar in my cart without checking the ingredient list first. But since I was at the health food store and in a hurry, I didn't bother. Result? I have been duped and upset ever since. The "jam" turns out be more than 50% sugar. Every 19 grams of this jam contains 10 grams of sugar. The first ingredient in my fruit jam is: sugar. <span class="fullpost"><br />Again, that wouldn't surprise me in a supermarket, mass marketed brand, but with a brand such as "Cascadian Farms" it was a letdown.<br />So, when is jam not jam? When it is more than 50% pure sugar.<br />So, I sat down to write them a good old fashioned letter, actually e-mail. Let's see if they will respond.<br />E-mail:<br /><br />Hello!<br /><br />As a longtime health food store shopper, vegetarian and food writer I wanted to share with you my disappointment when I - without reading the ingredient list first - picked up your Blackberry Fruit Spread. Had I known - should have checked - that the number one ingredient in your Fruit Spread is sugar - even if it is organic, I would never have purchased this product. I forgot to check the label because I simply trusted that a company such as yours would be concerned with the sugar content of its products. In a 19 gram serving more than half is pure sugar!<br />While I do understand the need to sweeten fruit to make a preserve, especially tart fruits such as berries I am not willing to eat a sugar/fruit half and half concoction. This is is really nothing more than a sugar spread with fruit flavoring where I was expecting it to be the other way around.<br />I gave it the benefit of doubt and opened it to taste - it is of course way too sweet.<br />I would understand if that was the only way to make jam - however at least two brands I checked - D'arbo and Bonne Maman are able to make their Blackberry jams without using sugar as the first ingredient.<br />I took the time to write to you since I feel that you may not realize that your average consumer does read labels and does realize that the first ingredient is the most important.<br />I will not purchase this product again.<br />Sincerely,<br />Moni Schifler<br />I will post this on my food blog: To see if others agree with me.<br /><br /></span>monihttp://www.blogger.com/profile/07405773413597103602noreply@blogger.com12tag:blogger.com,1999:blog-7490956632882682334.post-50337403196931120002010-09-09T16:41:00.004-04:002010-09-09T17:01:51.429-04:00Make your own pumpkin puree<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdYTF6yXjCgmD58uIJ8oBch9OZ6dj2jVGHXvx7KL-88q7XmVQe58YqTpzprpwGhxh1s5gVy6yG0WKrS2D5sPJeTzPGrkMM5aIibEDPJGKW6ezgDoyc95oz4k7dnRO39-MvELtcYAydNce4/s1600/202763_texture_pumpkin_puree.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdYTF6yXjCgmD58uIJ8oBch9OZ6dj2jVGHXvx7KL-88q7XmVQe58YqTpzprpwGhxh1s5gVy6yG0WKrS2D5sPJeTzPGrkMM5aIibEDPJGKW6ezgDoyc95oz4k7dnRO39-MvELtcYAydNce4/s400/202763_texture_pumpkin_puree.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5515021770772763858" /></a><br />I know there are some of you who would ask "What's the point of making it, if you can buy it in a can?", well if the huge loss of vitamins and minerals doesn't disturb you maybe the fact that your canned pumpkin could be over two years old may rattle you a little bit. Anyway why pay extra for something that easily makes itself while you are cooking something else? Also your whole house may get that nice pumpkin aroma, which is quite festive.<br /> <br />How to make Pumpkin Purée:<br /><br />Cut your pumpkin in half crosswise and remove the seeds and fibrous material. A melon baller works great for that. Cover the cut side of each half with aluminum foil, and place the pumpkin halves on a baking sheet, foil side up. Bake in a preheated 350°F oven for about 90 minutes, or until the flesh is fork tender. Remove from the oven and cool. When the pumpkin is cool enough to handle, scoop out the flesh and mash it in a food processor, or puree it in a blender with a touch of oil. Sometimes your purée maybe watery,so drain it in a cheesecloth-lined colander. Your yield should be about one cup of purée per pound of pumpkin.<br />And that's all there is to it.....monihttp://www.blogger.com/profile/07405773413597103602noreply@blogger.com4tag:blogger.com,1999:blog-7490956632882682334.post-72517540658909276252010-09-08T14:30:00.006-04:002010-09-08T14:53:52.484-04:00What do you get, if..?<span style="font-weight:bold;">You combine this....</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2XsKeToYd1hn5eRO8s6GLleqH7z2FWQNATS6OQIRg2LTUQpdViz_dKHpzQBJ9_tMZRC68pi8KeCQa8FlPLu_4pAuG6TaqPhf2T8C9-5KiEGBN39l64P4VW_14GAlkJn-YhrPnEytwQA-W/s1600/312119_fried_onions.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2XsKeToYd1hn5eRO8s6GLleqH7z2FWQNATS6OQIRg2LTUQpdViz_dKHpzQBJ9_tMZRC68pi8KeCQa8FlPLu_4pAuG6TaqPhf2T8C9-5KiEGBN39l64P4VW_14GAlkJn-YhrPnEytwQA-W/s400/312119_fried_onions.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5514613840583076146" /></a><br /><br /><span style="font-weight:bold;">with this </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0USkFyY8B3SQFh2BwOE_a09Toi7B425cU2UwA9fdd1XHBY6iEBcA7myQVULYyygsDuN_6KkJMkb0d0_BS2hm9-j6X_BHH2FgFGFx25mZ-Q8ilgWI0jkjUuDD6GYg-z4Mm7HqDozD8ATTV/s1600/254885_pumpkin.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0USkFyY8B3SQFh2BwOE_a09Toi7B425cU2UwA9fdd1XHBY6iEBcA7myQVULYyygsDuN_6KkJMkb0d0_BS2hm9-j6X_BHH2FgFGFx25mZ-Q8ilgWI0jkjUuDD6GYg-z4Mm7HqDozD8ATTV/s400/254885_pumpkin.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5514613636332725586" /></a><br /><br /><span style="font-weight:bold;">and that?</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpK6Va64sjRqqUSyD_1YPk4zBY3KHJFBIUv3eaHG6enzX-hQcNjDzhFAB56p1JxtW2bYhulN7vxrZYSFBU4EMTY2PhJcXdAIarAEwdOaIhN2uJ1WZs7aFpEMa-aKaZfw3bQjEQAQb-QQHA/s1600/1186668_sage.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 199px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpK6Va64sjRqqUSyD_1YPk4zBY3KHJFBIUv3eaHG6enzX-hQcNjDzhFAB56p1JxtW2bYhulN7vxrZYSFBU4EMTY2PhJcXdAIarAEwdOaIhN2uJ1WZs7aFpEMa-aKaZfw3bQjEQAQb-QQHA/s400/1186668_sage.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5514614048420453154" /></a><br /><br />How about a dish that is satisfying, sensual and only has three ingredients?<br />The only thing missing would be a clever name, but this dish is fantastic even without a catchy moniker.<br /><br /><span style="font-weight:bold;">Roasted Pumpkin with Fried Sage:</span><br /><br />You will need:<br /><br />1 large onion - red is nice for the color<br />1 pie pumpkin - peeled and cut into 1 inch cubes<br />at least half a bunch of fresh sage leaves - plucked from stem<br />cooking oil<br />salt<br /><br />1. In a large pan or wok - sautee onions until translucent - season with salt.<br />2. Add pumpkin cubes and reduce heat - coat pumpkin cubes well with oil all around and stir fry for at least 15 minutes over low heat with a cover - until pumpkin cubes are soft enough to be pierced with a knife. The tenderness is up to you, but you should taste one, because undercooked squash is unpleasant.<br />3. In a small separate pan heat at least two tablespoons of oil until it is quite hot - not smoking - careful! - add your individual sage leaves. They should crisp as they hit the oil. If they don't the oil is not hot enough. Crisp lightly on both sides - you would like them to get a crunchy texture, but don't overdo it.<br />4. Serve your pumpkins on a plate and add sage leaves on the top. This goes really well with a fresh salad and maybe an <a href="http://vegetarianonthecheap.blogspot.com/2009/03/how-about-really-good-burger.html">oat burger</a> on the side.monihttp://www.blogger.com/profile/07405773413597103602noreply@blogger.com0tag:blogger.com,1999:blog-7490956632882682334.post-65111343503669659492010-09-07T14:45:00.005-04:002010-09-08T14:56:03.992-04:00Fall is here!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqLUgbwLpd9Cfmk10Q9xItJhh7SDDoJX92i_TxvjO2zqxPowUFp7H1YeuFWCgTfS76F-JPASWNf0QqlIKdtAux3XdhVXEsuUujILSzM48Yum8CAiLZgq1Vwyivlquz8hkt2fUm6NOPfWt/s1600/387248_punpkins.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqLUgbwLpd9Cfmk10Q9xItJhh7SDDoJX92i_TxvjO2zqxPowUFp7H1YeuFWCgTfS76F-JPASWNf0QqlIKdtAux3XdhVXEsuUujILSzM48Yum8CAiLZgq1Vwyivlquz8hkt2fUm6NOPfWt/s400/387248_punpkins.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5514252250632846066" /></a><br /><br /><br />I saw the first pumpkins at my local market this week and I couldn't be more excited. Pumpkins means the winter squashes are here and cheap, nutritious easy-to make meals are not far behind. Even if the days are still warm, it cools down considerably at night, and a dinner with this delicious soup is a lovely way to warm up. <br /><br /><span style="font-weight:bold;">Pumpkin Soup :</span><br /><br />This is a bit of a misnomer since any kind of squash or root vegetable will do - butternut squash, acorn squash, hubbard, turban or all the other crazy looking squashes would make an equally tasty soup. as would carrots, turnips, parsnips or rutabaga or a mix with some assorted squash with a bit of potato or sweet potato.<br /><br />You’ll need: (for about 6-8 servings)<br /><br /> 6 cups peeled squash - this takes a while but it is worth it!<br />2 onions chopped<br /> 3 cups vegetable stock <br />1 tablespoon vegetable oil<br /> 2 tablespoon soy sauce<br /> 1/2 cup citrus juice - lemon, lime, orange, etc <br />zest of said citrus - please use organic - otherwise don’t use the zest - just the juice <br />1/2 cup sour cream - optional if you want to keep it vegan <br />2 tablespoons chopped parsley or cilantro or sage<br /> salt and pepper <br /><br />1. Add the first seven ingredients to your soup pot, season with salt and pepper and cook for 45 minutes over medium heat. You want your veggies to simmer very slightly but not to boil. <br /> <span class="fullpost"><br />2. Let the contents cool and pierce the squash to make sure it is tender, transfer into a blender or use a soup blender stick in the pot itself if you have one and blend to creamy consistency. <br />3. Transfer blended soup into a pan and gently reheat. Add more stock if too thick. Taste and finish seasoning.<br /> 4. Serve in soup bowl with a dollop of sour cream and a sprinkling of chopped parsley/scallions.</span>monihttp://www.blogger.com/profile/07405773413597103602noreply@blogger.com0tag:blogger.com,1999:blog-7490956632882682334.post-84329749190891590382010-07-20T13:54:00.003-04:002010-07-20T14:05:16.586-04:00No Bake - summer dessert - RAW Macaroons!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHeuyVvSWuYKxwepMgg7tyiXLKdRqw-XwsDDCI2AZ3lqfMgDquxamwI58jBhDYLoOjn0rhGaXuaWxtJbwXGTBAtT1rqPOdjxywtcaHPw6wkYtA_7QqgthGZjSB-R5NWo160I4wJbuOhMJ/s1600/coconutcocoamacaroons.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHeuyVvSWuYKxwepMgg7tyiXLKdRqw-XwsDDCI2AZ3lqfMgDquxamwI58jBhDYLoOjn0rhGaXuaWxtJbwXGTBAtT1rqPOdjxywtcaHPw6wkYtA_7QqgthGZjSB-R5NWo160I4wJbuOhMJ/s400/coconutcocoamacaroons.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5496050324354124962" /></a><br /><br />Having a bit of a sweet tooth lately - I don't know maybe it's the heat. These don't need baking - just drying really. You could just put them on a hot porch with a fly cover on - and they should dry very nicely.<br />I love coconut oil and coconuts in general so naturally I have a fondness for macaroons. These are really good for you - raw, vegan and gluten free - and out of this world yummy!<br /><br />You will need:<br /><br />3 cups coconut flakes<br />3/4 cup agave nectar<br />2/3 cup coconut butter<br />1/2 teaspoon salt<br />1/2 teaspoon vanilla or amaretto extract<br />Optional: 1 cup cocoa powder<br /><br />1. In a large mixing bowl mix all ingredients by hand. Make sure you break up all clumps of coconut butter - it usually responds well to the warmth of your hand and becomes workable immediately. Add the cocoa powder if you want a chocolatey version otherwise omit or go half and half - leaving half blonde.<br /> <span class="fullpost">2. Refrigerate mixture for half an hour - then form little macaroon shapes and “bake” at the absolute lowest temperature your oven will allow 120º would be ideal - or use a dehydrator if you have one. Dehydrate for 5 to 6 hours. If using the stove you will probably need less time check every hour until you have the desired crunchiness.<br /></span>monihttp://www.blogger.com/profile/07405773413597103602noreply@blogger.com1tag:blogger.com,1999:blog-7490956632882682334.post-67427426942399013602010-07-15T13:36:00.003-04:002010-07-15T13:43:09.979-04:00Taste the Lavender!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKSEzrqg3BVjayVaM9ng2SSV581tZErHPK6AaWWWW2_Qiu7f4rTor6hU6GbupFyy02Tvcfg4MAokntzQXqVV00rbxlMEpdNEtJucdiCjFJXoJcCSBPfEfcmDBy_Qd568Ehi3DdicrmQz4T/s1600/879657_lavender_fields_in_france_23.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 199px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKSEzrqg3BVjayVaM9ng2SSV581tZErHPK6AaWWWW2_Qiu7f4rTor6hU6GbupFyy02Tvcfg4MAokntzQXqVV00rbxlMEpdNEtJucdiCjFJXoJcCSBPfEfcmDBy_Qd568Ehi3DdicrmQz4T/s400/879657_lavender_fields_in_france_23.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5494188486340220562" /></a><br /><br />If you mix equal parts dried: marjoram, rosemary, thyme with light touch of lavender - you have - you guessed it -HERBES DE PROVENCE:- using fresh lavender makes this meal incredibly sensual - try it out.<br /><br /> Pinto Bean and Carrot Soup:<br /><br />You will need:<br /><br />2 teaspoons olive oil <br />1 leek, sliced, including green top <br />1 teaspoon garlic powder <br />8 medium carrots, sliced <br />1 teaspoon salt<br />3-4 cups vegetable stock <br /><span class="fullpost"><br />1 cup cooked pinto beans or any other bean will do<br />2 teaspoons sage <br />2 teaspoons herbes de provence<br /><br /><br />Heat olive oil in large pot and sauté leeks, garlic, carrots, and sea salt. Add stock and pinto beans and cook for 10 minutes. Scoop out half the soup and puree in blender. Return to pan, add sage and herbes de provence, and cook for 5-10 minutes longer.<br /><br />Should you have any leftovers - just drain the soup - reserve the stock for your next summer soup - and puree the veggies with a little olive oil - for an incredible bean dip. Garnish with lavender flowers and serve with pita chips.<br /></span>monihttp://www.blogger.com/profile/07405773413597103602noreply@blogger.com0tag:blogger.com,1999:blog-7490956632882682334.post-76112326365162676102010-04-24T13:29:00.003-04:002010-04-24T13:35:27.837-04:00Foraged foods! - What to do with wild onions!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJxPwrLhQdrOaYrWAtxjMTm9lzmGJAGA5w0wyVrzdtn5ts5wfxR7xudTv6NxVaChiq84L7s9S35xUPg5gvQXkUw0Uu6_Iqaxw6r7dGkrVC5BluJxGmWdfe9OPkoSA_yV_RDRNItWesMDK/s1600/WILD-ONION-542X400.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 295px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJxPwrLhQdrOaYrWAtxjMTm9lzmGJAGA5w0wyVrzdtn5ts5wfxR7xudTv6NxVaChiq84L7s9S35xUPg5gvQXkUw0Uu6_Iqaxw6r7dGkrVC5BluJxGmWdfe9OPkoSA_yV_RDRNItWesMDK/s400/WILD-ONION-542X400.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5463758613947344834" /></a><br />I am sure you have seen them grow somewhere near you. Wild onions. They look like a cross between Chives, scallions and Garlic plants and they also taste very much like that. Here is a recipe that would call for a good amount of wild harvested onions - the green bits only. Of course wash them well use them only from a source you know so you can be sure they were not sprayed with weed-killer. And of course if you don’t have any wild onions handy you can use store bought chives or scallions - even the organic bunch of scallions is only 60 cents now!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs7NycOhKkUwx0rb68vkvas0_0OdQngPVE3lnonlJccl2i1PKBU2qB7w6J138KYVnWjK-rYjLKiKIbVJDX2bkCcx7ei9xx9Z3boac0vKhavateBU9UPy_0jx8qVJ3Z5g6-lQ1kfZCbKo-R/s1600/how-to-make-thai-coconut-soup.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs7NycOhKkUwx0rb68vkvas0_0OdQngPVE3lnonlJccl2i1PKBU2qB7w6J138KYVnWjK-rYjLKiKIbVJDX2bkCcx7ei9xx9Z3boac0vKhavateBU9UPy_0jx8qVJ3Z5g6-lQ1kfZCbKo-R/s400/how-to-make-thai-coconut-soup.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5463758777064963650" /></a><br /><br /><span style="font-weight:bold;">Thai - Coconut Soup:</span><br /><br />For 4 servings - for a light lunch or a first course:<br /><br />1 can coconut milk - not the light version<br />1 large bushel wild onions - green parts only or substitute one bunch scallions<br />1 lime - organic if you can<br />2 large carrots - sliced thin<br />2 large potatoes<br /> <span class="fullpost"><br />salt<br />other veggies such as zucchini, squash, mushrooms - optional<br /><br />This makes a very nice light, yet filling soup - other than the carrots and potatoes if feel you could add whatever veggie you have in your refrigerator. It is also quite quick to make - 30 minutes from scratch.<br /><br />1. In a shallow pan add all the soup veggies - carrots and potatoes and whatever else you would like to add. Add 1 1/2 cups of water and simmer lightly with a touch of salt until tender to pierce with a fork - about 10 - 15 minutes.<br /><br />2. Meanwhile open your can of coconut milk and empty into a blender - make sure you get all the coconut goodness including the fat that likes to stick to the side of the can. Add a good amount of salt - a 1/2 teaspoon - and slice the lime in half. If using an organic lime you could throw in half the whole lime -skin and all. If using a non-organic lime I would suggest to scrape out the flesh only - a grapefruit knife works best and use both halves. Next add the wild onions or scallions - trim off the white ends and wash really well first. Add about 4 coconut cans worth of water and blend until you get a nice creamy, green colored water - about 30 seconds to one minute.<br /><br />3. Add you coconut water to the softened veggies and heat up your soup. Taste for seasoning you want a salty, creamy, slightly sour taste - that is quite addictive. Serve immediately and enjoy. </span>monihttp://www.blogger.com/profile/07405773413597103602noreply@blogger.com1tag:blogger.com,1999:blog-7490956632882682334.post-83717133587633715372010-02-23T16:57:00.003-05:002010-02-23T17:03:30.998-05:00New Ideas for leftovers!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_wAKhuSDA9FsOq75yjHLiv__Y0t5m8o5ASRhjKOqSHbswe1WFDHQPQCiQsOLvqeJ7ZREAxc4CB8INA4KxrQzhCHHxqgf8sO8KKYrmFVUwiP_d2MlJrHr565ErdICoy9h8ig7gxqaeKlL/s1600-h/6a00cd971973d74cd500f48cefd0b40002-500pi.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 247px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_wAKhuSDA9FsOq75yjHLiv__Y0t5m8o5ASRhjKOqSHbswe1WFDHQPQCiQsOLvqeJ7ZREAxc4CB8INA4KxrQzhCHHxqgf8sO8KKYrmFVUwiP_d2MlJrHr565ErdICoy9h8ig7gxqaeKlL/s400/6a00cd971973d74cd500f48cefd0b40002-500pi.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5441562291539707346" /></a><br />So, back from Valentine's Day madness. I made Menu 2 and it was delicious. Also, I could not resist and had to also make the baked bananas from menu 1 - they were a revelation, especially hot out of the oven with the cold icecream. Divine!<br />I know, again with the leftovers - but it really is a money saver if you learn what to do with them. <br />Think of your leftovers this way: they are take-out without the out. They are already in you fridge.<br />So, what new ideas do I have.<br />Well, how about calzone?<br /><br />I am sure you have come across ready made pizza dough in the prepared foods section of your supermarket - it maybe in the freezer section, but then the recipe will not be instant - you have to give the dough a chance to de-freeze - usually a day in the fridge will do that.<br />In a good supermarket you will find whole wheat pizza dough - and I think that is worth the money.<br />You could make your own dough - but it makes the recipe a little more complex, not much more, but enough to disqualify it for a quick weekday dinner.<br />So what can we put into our calzone - well what can’t we? Since calzone is just a pizza folded over anything that could go on a pizza can go in a calzone - I personally think you can even be braver with the calzone.<br /><span class="fullpost"><br />For one pound of whole wheat dough I pay $1.99 - not cheap but okay! I get 6 mini calzones out of one pound dough. They are only mini in relation to the size you get served at Italian restaurants - where they would make probably no more that two calzones out of one pound of dough. I find that size to be very heavy and I’d rather serve my mini calzone with a nice big side salad.<br /><br />What you will need:<br /><br />1 pound pizza dough<br />1 egg (optional - to brush the dough to give it color)<br />1 ½ cups leftover - chinese, stir-fry, or any other chopped and prepared vegetables<br />1 cup cheese - optional<br />dipping sauce - marinara or other<br />side salad<br /><br />1. Preheat oven to 420º.<br />With scissors cut off about golfball sized amount of dough. Roll it into a flat round - put about three tablespoons of filling on one side of the circle and top with cheese. Then fold over and cramp closed with a fork or by hand.<br /><br />2. Repeat until you have no dough left and transfer calzone’s to an oiled cookie sheet.<br /><br />3. Beat one egg and brush outside of calzones lightly for color.<br /><br />4. Bake for 20 to 25 minutes. Serve immediately with a side dipping sauce - such as marinara and a side salad. </span>monihttp://www.blogger.com/profile/07405773413597103602noreply@blogger.com0tag:blogger.com,1999:blog-7490956632882682334.post-51572626912868493512010-02-12T17:15:00.003-05:002010-02-12T17:22:02.468-05:00Valentine’s Day Recipes: Menu 3<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-RlaaGNiw-5fZYyNGHMxqDAVepUhvIk9mODO9S-42_39d6oy-j6hxr0F1SAFtrKQ6twlICKVCYecVR0pleSkse0Jvl6k2WigfxqDWwpso_Qi5mV6EWcIj9a58pXvNk9_KJCbvNkkPGFh/s1600-h/3284075039_53a5fd1a69.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-RlaaGNiw-5fZYyNGHMxqDAVepUhvIk9mODO9S-42_39d6oy-j6hxr0F1SAFtrKQ6twlICKVCYecVR0pleSkse0Jvl6k2WigfxqDWwpso_Qi5mV6EWcIj9a58pXvNk9_KJCbvNkkPGFh/s400/3284075039_53a5fd1a69.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437484856168913234" /></a><br />Menu 3: Note: I am assuming you have coconut butter as a staple - If you don’t have any - buy a very small jar which will cost around $6.99 and you will need less than an eighth of it.<br />Also we will make some Harissa Spice Mix for the stuffed Eggplant. You should really double or quadruple the spice amounts and make a staple of it. It keeps nicely in the fridge and will dress up future meals for cents.<br /><br />Appetizer: Salad of Beet-greens, Feta and Hazelnuts in a Mustard Balsamic Vinaigrette<br />Main Event: Moroccan Stuffed Eggplant over Cous-Cous<br />Dessert: Real Red Velvet Cupcakes with Coconut Icing<br /> <span class="fullpost"><br /><br />Salad of Beet-greens, Feta and Hazelnuts in a Mustard Balsamic Vinaigrette<br /><br />For the Salad: <br />1 bunch beets with tops <br />2 tablespoons feta cheese <br />½ tablespoon hazelnuts <br /><br />Staples you should have on hand:<br />1 tablespoon dijon mustard<br />olive oil<br />vinegar<br /><br />How to:<br /><br />Separate the greens from the beets - set the beets aside to boil in a pot with water - you will need them for the cupcakes. Trim the greens from the stalks and wash both thoroughly. Cut or tear the leaves for the salad to bite size pieces and chop the stalks finely as you would celery.<br />Make your vinaigrette by mixing vinegar, mustard and olive oil and taste. Add more of any ingredient to suit to your liking.<br />Toss everything together in a large bowl and serve immediately.<br /><br /><br />Moroccan Stuffed Eggplant over Cous-Cous:<br /><br />First set up your cous-cous with three times its volume of water. Bring to a boil and put a firm lid on the pot and set aside.<br />Then let’s make the harissa.<br /><br />HARISSA:<br /><br />This is a beautiful North African Spicemix with endless variations. In countries such as Tunisia and Morocco it is served as a condiment much as our ketchup or mustard. But it can also be used as a rub for seitan, tofu or eggplants.<br />This is enough to make two cups worth to keep in your fridge - or you can also make only enough for this recipe. Adjust the amount of chili to your liking - from the picture above you can tell that the traditional harissa is very hot - but you don’t have to miss out on its fabulous taste just because you don’t like the heat - just make it milder and enjoy! <br /><br />1 cup olive oil<br /> ½ cup mild chili powder<br /> 1 tablespoon mint, dried or fresh, finely chopped<br /> 1 tablespoon dried garlic powder or 3 cloves finely minced<br /> ½ tablespoon ground caraway<br /> ½ tablespoon ground cumin<br /> ½ tablespoon ground coriander<br /> ½ tablespoon salt <br /><br />Mix all dry ingredients in a bowl. <br />Pour half a cup of olive oil in blender and add wet ingredients (garlic and/or mint). Blend thoroughly. <br />Add dry ingredients and blend slowly. Scrap sides of blender so nothing gets stuck and slowly add rest of the olive oil. <br /> Transfer to a clean glass jar. Put a layer of olive oil on top. Keeps up to 6 months in fridge: Yield: 2 cups Time:10 minutes<br /><br /> If you’d like to make only enough for this recipe use:<br /> 1 teaspoon each<br />dried mint, garlic powder, caraway seeds, ground cumin, ground coriander, salt<br />dash of chili powder and follow directions above.<br /><br /> Moroccan Stuffed Eggplant for two:<br /><br />You will need:<br />2 small eggplants <br />1 small can diced tomatoes <br />2 garlic cloves <br />¼ cup brown rice- cooked and drained - leftovers work fine<br />½ cup couscous<br />Staples:<br />olive oil<br />salt & pepper<br />1 teaspoon honey or agave nectar<br /><br /><br /><br />Preheat oven to 350º. Slice eggplant in half lengthwise. Heat two tablespoons olive oil and brown eggplant on both sides over medium heat, covered for 8 minutes. Scrape out the insides with a spoon and chop the pulp coarsely.<br /><br />Heat more oil and saute the onion and garlic until translucent. Add the eggplant pulp, rice and half of the drained diced tomatoes, parsley and harissa and cook for 5 minutes. Salt and pepper to taste.<br /><br />Grease an ovenproof dish and arrange the eggplant halves - fill with the rice - vegetable stuffing and arrange the rest of the tomatoes around them. Season with salt, pepper and honey/agave nectar and bake for about 40 minutes.<br />Serve over the couscous and a mint yogurt sauce ( just mix a dash of mint into two tablespoons of yogurt with a pinch of sea salt).<br /><br /><br /><br /><br />Real Red Velvet Cupcakes with Coconut Icing<br /><br /> Red Velvet Cakes and even cupcakes were all the rage about a year ago. I think the version with all the artificial coloring is going to go out of fashion really soon and we will look back at this time in years to come and think - “Where we ever this young?” This version however, using the natural coloring in beets and benefitting immensely from the nutritional punch they add, is a keeper.<br /><br /> <br />½ cup cooked mashed beets <br /> ( you already bought them for the salad) <br />⅔ cup whole wheat pastry flour <br />2 eggs <br />¼ cup whole milk yogurt (or soy or coconut) <br />1 organic lemon (has to be organic - we will <br /> need the peel) <br />6 cupcake liners<br /><br />Staples:<br />¼ cup cocoa powder<br />¼ cup sugar<br />¼ cup agave nectar or honey<br />½ teaspoon baking powder<br />¼ teaspoon baking soda<br />¼ teaspoon salt<br />¼ cup coconut oil<br /><br /><br />Preheat oven to 350º.<br />Cook beets by either boiling or steaming them. You should not peel them since so much of their nutritional benefits are in the peel. Just scrub them well and half each and make sure they are well done = nice and soft. Let them cool down and then puree them in a food processor or blender. Add the coconut oil, lemon juice and eggs and mix until you have a heavy batter.<br /><br />Transfer into a large bowl and add the the flour, baking powder and soda, salt and the yogurt. At the end, mix in the cocoa powder, sugar and agave nectar. Add a touch of water if the batter seems to heavy or dry.<br /><br />Fill the cupcake liners set in a cupcake pan until each liner is about ¾ full - the cupcakes will expand as they bake. Bake for 20 minutes until a toothpick inserted in the center cupcake comes out clean. Let cool before icing.<br /><br />To make the icing:<br /><br />Ingredients:<br /> <br />¼ cup confectioners sugar <br /> <br />Staples:<br />1 tablespoon coconut butter<br />1 tablespoon milk - any kind<br />2 drops vanilla extract<br />¼ teaspoon grated lemon peel<br />1 tablespoon coconut butter<br /><br />In a bowl cream together the butter and sugar. Slowly add the milk and beat until the mixture is nice and creamy - add the vanilla and the rest of the ingredients and chill.<br />Spread the icing over the cooled cupcakes. </span>monihttp://www.blogger.com/profile/07405773413597103602noreply@blogger.com1tag:blogger.com,1999:blog-7490956632882682334.post-48728307262150214852010-02-12T16:22:00.002-05:002010-02-12T16:24:40.377-05:00Valentine’s Day Recipes: Menu 2<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUJkB6GfvxS5bBi-rF5Fw4P_qNSnp65zcVspenauDqMttwSZd1X73BZ7Fp4uJscKH2pVPNmfEByozJzCMbzDCYUCk8p4eYS919IDqdbjx_phfYSLEVMXCmFJLs3gG_AZ-a9Dmp0hJ7E7z1/s1600-h/tempeh.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUJkB6GfvxS5bBi-rF5Fw4P_qNSnp65zcVspenauDqMttwSZd1X73BZ7Fp4uJscKH2pVPNmfEByozJzCMbzDCYUCk8p4eYS919IDqdbjx_phfYSLEVMXCmFJLs3gG_AZ-a9Dmp0hJ7E7z1/s400/tempeh.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437470899943914114" /></a><br />Menu 2: Note: the dried fruits for the brownie have to be soaked a day ahead and the brownies are best when made a day ahead.<br /><br />Appetizer: Cajun Cakes with Yogurt Sauce<br />Main Event: Sweet and Sour Tempeh with Nuts over Stir fry vegetables<br />Dessert: Raw Brownies with Coconut Sorbet<br /><br />Shopping List:<br /><br />For the Cajun Cakes: <br />1 can black eyed peas <br />½ green pepper <br />¼ onion <br />1 tablespoon cajun spice<br />3 sprigs fresh parsley<br />2 tablespoons yogurt plain<br /><br />Staples:<br />black pepper<br />2 tablespoons ketchup<br /> <span class="fullpost"><br />1 tablespoon vegetable oil<br /><br />How to:<br />1. Pureé black-eyed peas in a blender. Chop parsley, pepper, onion finely and add to the pea puree add ground pepper and cajun spice. Mix until well combined. <br />2. Heat a large pan and melt the coconut oil. Form the pea mixture into four balls, each the size of a well-rounded tablespoon. Flatten the balls between your hands and set them in the skillet. When brown flip gently and brown other side. Repeat with remaining cakes. <br />3. Combine yogurt and ketchup and serve with the warm cakes.<br /><br /><br /> Sweet and Sour Tempeh with Nuts <br />This is a fun and easy way to enjoy tempeh. It is traditionally made with peanuts - but if you are allergic any other nut will do splendidly. <br />For the Sweet & Sour Tempeh: <br />1 package tempeh - cut into 1 inch wide sticks <br />½ onion<br />scallions - small bunch <br />1 finger-sized piece of fresh ginger<br />1 clove garlic <br />Stirfry veggies: small amount <br />such as 1 carrot <br />the leftover green pepper, onion from the cajun cakes<br />½ cup of green leafy vegetable<br /><br />Staples you should have on hand:<br />⅛ cup barbecue sauce or a mix of ketchup and soysauce<br />2 tablespoon oil of choice<br />1 generous tablespoon nut-butter<br />1 tablespoon sweetener (agave nectar etc)<br />1 tablespoon vinegar<br />⅓ small dried chili<br /><br />1. Blend barbecue sauce with freshly grated ginger and garlic, chili pepper and 1 tablespoon oil. Remove from blender and work in the nut butter by hand. 2. In a pan heat the remaining oil and add chopped onions and chopped stir fry veggies of choice. When the veggies are softened remove from pan and set aside. Add tempeh sticks and brown on both sides add more oil if necessary. When they have some color, add the barbecue sauce and nut mix and smother them. Turn down the heat - add the sweetener and vinegar and gently move things around. Add the veggies and half the scallions and a touch of water if necessary. Again move things around and make sure everything heats through thoroughly. Serve topped with the rest of the scallions. <br /> <br /><br />RAW Brownies:<br /><br />This is a recipe borrowed from the RAW cooking style - which is often referred to as “uncooking”. Rawfooders have different reasons for choosing this lifestyle - I suspect quite a few of them were initially won over by the desserts which are truly outstanding. Try these and then imagine that they are also very healthy - very caloric, but as an occasional treat they do get two thumbs way up. <br /><br />You’ll need:<br /><br />½ cup dried black mission figs soaked in water for at least 4 hours <br /> ( or prunes as a substitute) <br />⅓ cup pitted dates soaked in water for at least four hours<br />½ cup nuts - walnuts, pecans, hazelnuts your choice chopped coarsely<br />1 tub coconut ice-cream or sorbet<br /><br />Staples:<br />1 ½ tablespoons cocoa powder<br />¼ teaspoon cinnamon<br /><br />In your smallest loaf pan baking dish spread half of the broken nut pieces. Drain the soaked fruit - save the water and in a blender or food processor blend until smooth and creamy adding a bit of the soaking water if necessary. Add the cocoa and cinnamon and blend in.<br />Pour mixture into pan over nuts and spread, pressing down a bit. Top with the remaining nuts and pat down again. Refrigerate for at least 6 hours or better overnight. Cut into squares and serve. Keep the remaining soaking water to use as liquid sweetener for smoothies and such. <br />3. Serve cut into squares with ice-cream. </span>monihttp://www.blogger.com/profile/07405773413597103602noreply@blogger.com1tag:blogger.com,1999:blog-7490956632882682334.post-80611180939294872512010-02-12T15:44:00.003-05:002010-02-12T16:25:34.980-05:00Valentine’s Day Recipes: Menu 1<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA6i0WsFC09FnjzXVhotzshA4Cz4S9v5FoxJASHacW6WtXtOuLIQJol053yQzbi3mURqQmeUu663YR08h2pvcvt_YBWeq-aWXqWeXCHQ1tQGEhw2bjK4yXznBKzNPkfqu7ww3YVcOyCyFH/s1600-h/Asha-BakedBanana-1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA6i0WsFC09FnjzXVhotzshA4Cz4S9v5FoxJASHacW6WtXtOuLIQJol053yQzbi3mURqQmeUu663YR08h2pvcvt_YBWeq-aWXqWeXCHQ1tQGEhw2bjK4yXznBKzNPkfqu7ww3YVcOyCyFH/s400/Asha-BakedBanana-1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437461523495163986" /></a><br />Menu 1:<br /><br />Appetizer: Raw Quinoa Tabouleh<br />Main Event: Tofu-Mushroom Stroganoff over Tagliatelle Noodles<br />Dessert: Angelic Bananas with Dulce De Leche Icecream<br /><br /><br />Raw Quinoa Tabouleh:<br /><br />One of the most unusual quinoa recipes I have ever come across is RAW quinoa tabouleh. It is absolutely delicious and wonderfull to bring to parties. And it is so easy!<br />Quinoa will sprout very willingly - however it does not like to be sitting in water. So you add just enough water so all the little seeds have access - but don’t drown it in water. It will sprout in about one day - so make your quinoa sprouts a day ahead.<br /><br />Quinoa Tabouleh: You will need:<br /><br />¾ cup quinoa <br />1 small cucumber <br />1 bunch fresh parsley<br />½ teaspoon fresh mint<br />1 lemon<br />3 tablespoons olive oil<br />1 tablespoon soy sauce<br />. <span class="fullpost"><br />1 small tomato<br />1 teaspoon garlic powder<br /><br />The day before or even two days - if you have the time: <br />In a shallow bowl mix your quinoa with just enough water so that it is all wet. Make sure there is no water hidden on the bottom of your bowl, but also make sure that your quinoa doesn’t dry out - especially if the air in your house is very dry. Put the bowl in a window sill where the sun will get to it and let it sprout for 24 hours.<br />The day of:<br />Juice your lemon, chop about ½ cup fresh parsley, chop the cucumber and tomato.<br /><br />Combine all ingredients, mix thoroughly, and let marinate in your fridge for at least half hour before serving.<br /><br />Tofu-Mushroom Stroganoff over Tagliatelle Noodles<br /><br />For the Stroganoff: <br />1 cup pasta - tagliatelle <br /> or whatever kind you prefer <br /><br />1 tub extra firm tofu <br />1 cup mushrooms <br />½ onion<br />½ cup cream cheese or silken tofu <br /> (vegan version) <br />1 tablespoon dried mushrooms<br /><br />Staples you should have at home:<br />½ tablespoon soysauce<br />1 tablespoon cooking oil<br />pinch of paprika<br />½ tablespoon dried herbs such as rosemary, majoram and thyme<br />1 tablespoon flour or instant mashed potatoes<br /><br />1. Cover your dried mushrooms with 1/4 cup boiling water and set aside.<br />2. Make your pasta according to directions and meanwhile heat oil in a pan. Add minced onions to the oil and cook until golden and soft, add drained tofu and soy sauce and stir. Let cook for another two minutes and add garlic, dried herbs and fresh mushrooms. Cover and let cook for another 3 minutes or until the mushrooms have softened. 3. Drain dried mushrooms and add to the pan reserve the soaking liquid and add that liquid to the saute a tablespoon at a time as it dries, as needed. You want medium heat. Season with salt and pepper. I always use quite a lot of pepper - I think it really complements the mushrooms. When you have used up most of the soaking liquid - turn off heat and let your mushroom saute cool for 5 minutes. Check on your pasta meanwhile. 4. Cut the cream cheese into the mushroom saute - you may need to use the remaining soaking liquid and mix it with the cream cheese to create a thick sauce. If you have a lot of sauce in your saute drain some and mix your cream cheese with that. You want a nice creamy sauce - if it is too watery balance it out with the thickener - flour, starch, instant mashed potato - use as little thickener as you can get away with, and again you may not have to use any at all. 5. Carefully reheat your mushroom saute with the cream sauce mixed in. Do not overheat or it will curdle - separate. 6. Serve mushroom stroganoff over pasta with a pinch of paprika on top for color. <br />This reheats really well - mushroom dishes in general taste better the next day, when the flavors were allowed to meld together for a bit, but there are very rarely any leftovers. <br />Angelic Bananas with Dulce De Leche Icecream<br /><br />1 banana per person - unpeeled washed very well - with a deep slit made with a very sharp knife along the side<br />Ice cream as an accompaniment<br />agave nectar to garnish<br /><br />Preheat oven to 400º.<br />Arrange bananas - unpeeled - with slit side up and bake for 15 minutes<br />Arrange the now blackened banana - force the slit open a bit more with a fork and serve ice-cream on top - garnish with agave nectar and serve immediately before the ice cream melts.<br /> </span>monihttp://www.blogger.com/profile/07405773413597103602noreply@blogger.com2tag:blogger.com,1999:blog-7490956632882682334.post-77733277372279526662010-02-11T22:54:00.009-05:002010-02-12T16:20:27.443-05:00Shopping lists for the Valentine's Day Menus<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1LywS2QjZdbbzT70yLgQM2opNAIkL2-IfrXaobahTJgJHr9daT-UTH83LgLvGS0FxTUddXo5WX7pSJP6Td8nNFt6nHQ-8nuHquUvNSo8IXrfjDoRlpZcZHV57-yLnZwdJOEKDa1hKb9RJ/s1600-h/953268_chocolate_hearts.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 203px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1LywS2QjZdbbzT70yLgQM2opNAIkL2-IfrXaobahTJgJHr9daT-UTH83LgLvGS0FxTUddXo5WX7pSJP6Td8nNFt6nHQ-8nuHquUvNSo8IXrfjDoRlpZcZHV57-yLnZwdJOEKDa1hKb9RJ/s400/953268_chocolate_hearts.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437201279863736978" /></a><br />Here we go! Here are your shopping lists for the Valentine's cooking extravaganza. Please read them before you head out so you can check your fridge for what you may already have and remember you are always allowed to substitute in my recipes.<br />Check to make sure you have what consider staples on hand and tomorrow we will work our way through the actual recipes.<br /><br />Menu 1: Please note that you have to set up your quinoa to sprout the day before and leave it overnight!<br /><br /><span style="font-weight:bold;">Appetizer: Raw Quinoa Tabouleh<br />Main Event: Tofu-Mushroom Stroganoff over Tagliatelle Noodles<br />Dessert: Angelic Bananas with Dulce De Leche Icecream<br /></span><br />Shopping List:<br /><br />For the tabouleh: <br />¾ cup quinoa <br />1 small cucumber<br />1 small tomato <br />1 bunch fresh parsley<br />½ teaspoon fresh mint<br />1 lemon<br /><br />Staples you should have at home:<br />3 tablespoons oilve oil<br />1 tablespoon soy sauce<br />1 teaspoon garlic powder<br /><span class="fullpost"><br />For the Stroganoff: <br />1 cup pasta - tagliatelle <br /> or whatever kind you prefer <br /><br />1 tub extra firm tofu <br />1 cup mushrooms <br />½ onion<br />½ cup cream cheese or silken tofu <br /> (vegan version) <br />1 tablespoon dried mushrooms<br /><br />Staples you should have at home:<br />½ tablespoon soysauce<br />1 tablespoon cooking oil<br />pinch of paprika<br />½ tablespoon dried herbs such as rosemary, majoram and thyme<br />1 tablespoon flour or instant mashed potatoes<br /><br />For the Angelic Bananas: <br />2 bananas - ripened <br />1 tub dulce de leche icecream<br /><br />Staples:<br />agave nectar or honey or brown sugar<br /><br />Menu 2: Note: the dried fruits for the brownie have to be soaked a day ahead<br /><br /><span style="font-weight:bold;">Appetizer: Cajun Cakes with Yogurt Sauce<br />Main Event: Sweet and Sour Tempeh with Nuts over Stir fry vegetables<br />Dessert: Raw Brownies with Coconut Sorbet<br /></span><br />Shopping List:<br /><br />For the Cajun Cakes: <br />1 can black eyed peas <br />½ green pepper <br />¼ onion <br />1 tablespoon cajun spice<br />3 sprigs fresh parsley<br />2 tablespoons yogurt plain<br /><br />Staples:<br />black pepper<br />2 tablespoons ketchup<br />1 tablespoon vegetable oil<br /><br />For the Sweet & Sour Tempeh: <br />1 package tempeh <br />½ onion<br />scallions - small bunch <br />1 finger-sized piece of fresh ginger<br />1 clove garlic <br />Stirfry veggies: small amount <br />such as 1 carrot <br />the leftover green pepper, onion from the cajun cakes<br />½ cup of green leafy vegetable<br /><br />Staples you should have on hand:<br />1/8 cup barbecue sauce or a mix of ketchup and soysauce<br />2 tablespoon oil of choice<br />1 generous tablespoon nut-butter<br />1 tablespoon sweetener (agave nectar etc)<br />1 tablespoon vinegar<br />⅓ small dried chili<br /><br />For the Brownie: <br />½ cup dried black mission figs <br /> ( or prunes as a substitute) <br />⅓ cup pitted dates<br />½ cup nuts - walnuts, pecans, hazelnuts your choice<br />1 tub coconut ice-cream or sorbet<br /><br />Staples:<br />1 ½ tablespoons cocoa powder<br />¼ teaspoon cinnamon<br /><br /><br />Menu 3: Note: I am assuming coconut butter as a staple - If you don’t have any - buy a very small jar which will cost around $6.99 and you will need less than an eight of it.<br /><br /><span style="font-weight:bold;">Appetizer: Salad of Beet-greens, Feta and Hazelnuts in a Mustard Balsamic Vinaigrette<br />Main Event: Moroccan Stuffed Eggplant over Cous-Cous<br />Dessert: Real Red Velvet Cupcakes with Coconut Icing<br /></span><br />Shopping list:<br /><br />For the Salad: <br />1 bunch beets with tops <br />2 tablespoons feta cheese <br />½ tablespoon hazelnuts <br /><br />Staples you should have on hand:<br />1 tablespoon dijon mustard<br />olive oil<br />vinegar<br /><br />For the Moroccan Stuffed eggplant: <br />2 small eggplants <br />1 small can diced tomatoes <br />2 garlic cloves <br />¼ cup brown rice<br />½ cup couscous<br />For the harissa spice mix:<br />1 teaspoon each<br />dried mint, garlic powder, caraway seeds, ground cumin, ground coriander, salt<br />dash of chili powder<br /><br />Staples:<br />olive oil<br />salt & pepper<br />1 teaspoon honey or agave nectar<br /><br /><br />For the Cupcakes: <br />½ cup cooked mashed beets <br /> ( you already bought them for the salad) <br />⅔ cup whole wheat pastry flour <br />2 eggs <br />¼ cup whole milk yogurt (or soy or coconut) <br />1 organic lemon (has to be organic - we will <br /> need the peel) <br />6 cupcake liners<br /><br />Staples:<br />¼ cup cocoa powder<br />¼ cup sugar<br />¼ cup agave nectar or honey<br />½ teaspoon baking powder<br />¼ teaspoon baking soda<br />¼ teaspoon salt<br />¼ cup coconut oil<br /><br />For the icing: <br />¼ cup confectioners sugar <br /> <br />Staples:<br />1 tablespoon coconut butter<br />1 tablespoon milk - any kind<br />2 drops vanilla extract<br />¼ teaspoon grated lemon peel<br />1 tablespoon coconut butter<br /><br /></span>monihttp://www.blogger.com/profile/07405773413597103602noreply@blogger.com0tag:blogger.com,1999:blog-7490956632882682334.post-23867053490133415732010-02-10T22:36:00.003-05:002010-02-10T22:40:28.087-05:00Three Valentine’s dinners for 2 for $15!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBAZk1Yj_i9gXv40ihCenV3GQOcZHdI4cRiMzmI66IO-v0fkJ3v4hOQfq8L_UqByINubovEO5S-qmmu-tvzyqwEecf5QqIBNmpbu_pk3PVn8MjSUTOIPnOmxZQefg-ytbQgCc53KiAjWOe/s1600-h/238801_dinner_with_candles_in_the_gar.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBAZk1Yj_i9gXv40ihCenV3GQOcZHdI4cRiMzmI66IO-v0fkJ3v4hOQfq8L_UqByINubovEO5S-qmmu-tvzyqwEecf5QqIBNmpbu_pk3PVn8MjSUTOIPnOmxZQefg-ytbQgCc53KiAjWOe/s400/238801_dinner_with_candles_in_the_gar.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5436825320080530882" /></a><br />Having been to three different restaurants for my last three Valentine’s Day dinners I have vowed this year to spend a relaxed evening at home cooking my own meals that won’t break the piggy bank, will still have all the trimmings and will guarantee a relaxed unhurried evening with my husband.<br />The prix fix dinners at the various restaurants, some of our favorites any other day of the year were pricey, extremely rushed (after all, each table had to fit three couples in succession) and just not the best night to be eating out period.<br /><br />So, I tried to have fun here: Each menu has an appetizer, a main course and a dessert. <br />I have included shopping lists and I tell you what you need in terms of staples. There may be a slight extra cost if you do not customarily keep something as a staple.<br />Also be aware that this is dinner for two - if you are trying to make this for more people you should add about $5 per extra person and double up on ingredients.<br /><br /><br />Menu 1:<br /><br />Appetizer: Raw Quinoa Tabouleh<br />Main Event: Tofu-Mushroom Stroganoff over Tagliatelle Noodles <br />Dessert: Angelic Bananas with Dulce De Leche Icecream<br /><br /><span class="fullpost"><br />Menu 2:<br /><br />Appetizer: Cajun Cakes with Yogurt Sauce<br />Main Event: Sweet and Sour Tempeh with Nuts over Stir fry vegetables<br />Dessert: Raw Brownies with Coconut Sorbet<br /><br />Menu 3:<br /><br />Appetizer: Salad of Beet-greens, Feta and Hazelnuts in a Mustard Balsamic Vinaigrette<br />Main Event: Moroccan Stuffed Eggplant over Cous-Cous<br />Dessert: Real Red Velvet Cupcakes with Coconut Icing<br /><br /><br />The price for each of these menus is around $15. It depends a little on if you are out of a certain staple or not.<br />For me the pricing was as such.<br /><br />Menu 1 was $15.81<br />Menu 2 was $16.16<br />Menu 3 was $15.07<br /><br />Recipes are all in my book - but don’t worry I will post them tomorrow together with detailed shopping lists! </span>monihttp://www.blogger.com/profile/07405773413597103602noreply@blogger.com0tag:blogger.com,1999:blog-7490956632882682334.post-77475577754863090832010-02-05T20:41:00.006-05:002010-02-05T20:55:57.963-05:00No Fear Fillo!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBrtW7iZRYaX1eSRu__Oi6tMjGlNsPWbh7RxgNtu0KAEhVOwex48HX-TG1OnyCV2UqK6Z7FmHRFj-kjWM-6Kk6MBrqaqK0CPhbO4ZbZ2Nfsnya2unvSAsRGJZLI1cZOAlq32LKuIXNSV-H/s1600-h/Spanakopita.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 237px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBrtW7iZRYaX1eSRu__Oi6tMjGlNsPWbh7RxgNtu0KAEhVOwex48HX-TG1OnyCV2UqK6Z7FmHRFj-kjWM-6Kk6MBrqaqK0CPhbO4ZbZ2Nfsnya2unvSAsRGJZLI1cZOAlq32LKuIXNSV-H/s400/Spanakopita.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5434940836829570130" /></a><br /><br />In the middle of winter, where fresh greens seem like a contradiction in terms, frozen greens really come into play.<br />Whereas I would be hard-pressed to buy frozen spinach any other time of the year - in winter it makes a lot of sense. Frozen fruits and vegetables, although they do suffer a little loss of nutrition in the freezing and later thawing process, have the advantage to have been harvested when at nutritional peak, namely when in season and therefor cheapest.<br />One neat way to try frozen greens is in pockets or pot pies.<br />Spinach pockets in fillo dough is like a to-go version of spinach pie, and while handling fillo dough is a bit intimidating at first one quickly gets the hang of it. Just give it a try. Also there is a really handy HOW TO Video <a href="http://www.youtube.com/watch?v=b-B5PqGj9F8">here.</a><br /> <br />Filling: For a vegan version - omit eggs and all the cheeses and use the marinated tofu and nutritional yeast. The dough I use which is from Athens Foods is vegan.<br /><br />1 10-ounce package frozen chopped spinach, thawed and squeezed dry<br /> 1/2 cup scallions, minced or half an onion 1/2 cup fresh parsley, chopped <span class="fullpost"><br />¼ cup dried dill<br /> 1/2 cup Feta cheese, crumbled - or for a vegan version try scrambled tofu marinated in an olive oil-lemon juice-oregano mix <br />4 ounces cream cheese, softened <br />2 tablespoons grated cheese or nutritional yeast <br />2 eggs<br /> Salt and pepper to taste<br /><br /> 1 packet fillo dough, thawed <br />cooking oil and pastry brush<br /><br />1. Preheat oven to 350º. Lightly oil a cookie sheet.<br /><br />2. In a blender or food processor quickly puree all your ingredients to a lightly chopped filling. Don’t blend too long - you don’t want a sauce.<br /><br />3. Open your fillo dough packet and lay flat. remove three sheets of dough and stack. Cut the dough in half lengthwise and work halves separately.<br />Put a generous tablespoon of filling about 1 inch from lower corner and fold dough over the filling to form a triangle. Keep folding dough over until it is all folded up. Lightly brush with cooking oil. And place on cookie sheet seams down.<br />Repeat until all filling is used up.<br /><br />4. Bake at 350º for 20 to 25 minutes until golden brown. Serve warm or cold with a nice greek salad. </span>monihttp://www.blogger.com/profile/07405773413597103602noreply@blogger.com3tag:blogger.com,1999:blog-7490956632882682334.post-25248915563754377332010-02-01T21:30:00.003-05:002010-02-01T21:33:22.354-05:00To make your trip to the market a pleasant one!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqaBXViw0-1z_7JsbIUvAdYw691zG-aVvqwnoe3gaCib8OgDrnMvWixFfIxTH2nGifeWoyKwgShrX56h3tAevBLoQACmOHhdQRF2cH5pm94wL8cZQVc3YOjEjkDgjJXSfqEpcRV3ups-G6/s1600-h/Moni's+Shopping+Plan+final.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 292px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqaBXViw0-1z_7JsbIUvAdYw691zG-aVvqwnoe3gaCib8OgDrnMvWixFfIxTH2nGifeWoyKwgShrX56h3tAevBLoQACmOHhdQRF2cH5pm94wL8cZQVc3YOjEjkDgjJXSfqEpcRV3ups-G6/s400/Moni's+Shopping+Plan+final.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5433468582694049122" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRspDgfIcConiPAlWrnidH-jLqhn0uGoEIJUH8B1djj7kqKh63zl7bzYHCq1EzKJG97BKh1nw4NQDIGTyBsxQ63GMAXB7GQ6M9A2PoTyjCQAihM331kTmhRM0sS6Xf2EDB7us_WHXy-1tK/s1600-h/Moni's+Masterplan+Final.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 291px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRspDgfIcConiPAlWrnidH-jLqhn0uGoEIJUH8B1djj7kqKh63zl7bzYHCq1EzKJG97BKh1nw4NQDIGTyBsxQ63GMAXB7GQ6M9A2PoTyjCQAihM331kTmhRM0sS6Xf2EDB7us_WHXy-1tK/s400/Moni's+Masterplan+Final.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5433468420480323650" /></a><br />Here are some excerpts from my book! Enjoy and use them every week and you WILL save money! <span class="fullpost"></span>monihttp://www.blogger.com/profile/07405773413597103602noreply@blogger.com4tag:blogger.com,1999:blog-7490956632882682334.post-80277214038721615502010-01-18T16:06:00.003-05:002010-01-18T16:12:25.888-05:00It is finally here!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjEXS3yru0Du20tnwEQzncFT5eTMpWmfzRpc_xpXgm0c3UbCPLXKfa4oIJtblYID8HlHvqiP03IeFEObcBbuM5MNJ19RUsXiL4UQ5JWVUNEVvvCVBMBzbE-H4KoWkE84lG2_TwCx2d3BIq/s1600-h/votc+cover+final_small.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 374px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjEXS3yru0Du20tnwEQzncFT5eTMpWmfzRpc_xpXgm0c3UbCPLXKfa4oIJtblYID8HlHvqiP03IeFEObcBbuM5MNJ19RUsXiL4UQ5JWVUNEVvvCVBMBzbE-H4KoWkE84lG2_TwCx2d3BIq/s400/votc+cover+final_small.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5428190366967652930" /></a><br />The book is done and yours to own. All you have to do is click on this button for an instant e-book download. I hope you enjoy it. I finally had a chance to surpass the blog entry format and really explore my subject to my heart's content. There are 100 recipes in here, from breakfast, lunch and dinners to lots of delicious and affordable desserts and of course lots of suggestions what to do with leftovers. I hope you have fun reading it and contact me with comments or suggestions. <br /><a href="http://www.lulu.com/commerce/index.php?fBuyContent=8216048"><img src="http://www.lulu.com/services/buy_now_buttons/images/orange.gif" border="0" alt="Support independent publishing: Buy this e-book on Lulu."></a><span class="fullpost"></span>monihttp://www.blogger.com/profile/07405773413597103602noreply@blogger.com1tag:blogger.com,1999:blog-7490956632882682334.post-65265714563765184462009-10-11T20:55:00.001-04:002009-10-11T20:57:35.295-04:00First Frost<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3eesaKbOCgZuWgKZLti_B50yIcAQp8aWDcPWafNoYmi2Yl6V75l72-r2SwXtoDucu3RzbFtiPdaXC3UIUgruPdW8WFdonYSbCXdTjT-JuxdsNMHvYM-xivZbMsUptKOXjAGQnT_UeDNT-/s1600-h/928742_frost_leaves.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3eesaKbOCgZuWgKZLti_B50yIcAQp8aWDcPWafNoYmi2Yl6V75l72-r2SwXtoDucu3RzbFtiPdaXC3UIUgruPdW8WFdonYSbCXdTjT-JuxdsNMHvYM-xivZbMsUptKOXjAGQnT_UeDNT-/s400/928742_frost_leaves.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5391511032555917810" /></a><br />We are expecting the first frost tonight here in Upstate New York and while I was outside all day picking and rescuing all of the basil and green beans I could, I was for the most part on the farm by myself.<br />For those of you not familiar, I am a member of a CSA and part of my share is produce that is too labor intense to be picked, so we have the opportunity to pick for ourselves. Sometimes the yield of certain crops is just so phenomenal in a particular season that the farmer will just open fields to everyone to pick unlimited amounts. Needless to say that that is an immense bargain right there, because you can truly pick to your hearts content and freeze anything that you can’t use right away for the winter months.<br />What is a bit strange is that in my experience with different CSAs over more than 10 years now, there is usually just a core group of members that will pick produce themselves, the rest never take advantage of this bargain. In my 200 member CSA - I would venture to say there are about 40 people more or less that will pick, and I think I am being generous here - the rest would rather not. Why? I have no idea!<br />And that brings us to a rather solemn point - whilst writing this there are literally 100s of pounds of green beans that will die tonight and the amount of basil that will freeze tonight would make enough pesto to supply all the restaurants of Manhattan for a month. Why does it have to go bad - I guess nobody really appreciated the amount of work and the resources that went into producing their share of basil and green beans - so they just let it rot….. <span class="fullpost"></span>monihttp://www.blogger.com/profile/07405773413597103602noreply@blogger.com4tag:blogger.com,1999:blog-7490956632882682334.post-43206006335646189612009-10-10T14:15:00.005-04:002009-10-10T14:32:55.787-04:00Vegetarian on the Cheap - The Book<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmAgRNXzazGH4VxS80x7K6tmy3TRzleFCeg_DgcJBQCUrzIMzWTddn5_DOlD8BiZNpAJsfHN4EvRKAU2qZOiRe0RvrLnbb03P4wFDcK8LESenTOiwXOLRkYTIOu1ehNPK1IT3Scm_IEZQ/s1600-h/LOGO+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 341px; height: 206px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmAgRNXzazGH4VxS80x7K6tmy3TRzleFCeg_DgcJBQCUrzIMzWTddn5_DOlD8BiZNpAJsfHN4EvRKAU2qZOiRe0RvrLnbb03P4wFDcK8LESenTOiwXOLRkYTIOu1ehNPK1IT3Scm_IEZQ/s400/LOGO+1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5391039074840886098" /></a><br />After an extended summer hiatus - at least I have something to show for myself. Vegetarian on the Cheap - The Book is ready for takeoff. I will post the link for an e-book version as soon as I have it ready but I thought I give you a preview of what will be featured:<br /><br />Here is the index:<br /><br /><br /><span style="font-weight:bold;">Chapter 1: Introduction: Why “vegetarian”, How “on the Cheap?”</span><br />A brief outline of vegetarianism in all its incarnations, from the timid occasional vegetarian to the die-hard raw food vegan. Is being a vegetarian even healthy for you? How you can save money going veg, when chicken substitute is three times more expensive than actual chicken.<br /><br /><span style="font-weight:bold;">Chapter 2: The 10 Secrets of the Bohemian Vegetarian</span>.<br />Pst - don’t tell - this could actually be fun. Where do we go wrong and how can we do better. All about seasons, being your own boss in the kitchen and getting out of cooking the same old budget zapping meals over and over.<br /><br /><span style="font-weight:bold;">Chapter 3: Planning: Where and How to Shop to recharge your Budget.</span><br />Shopping - a tutorial. You are on a mission, ditch your hubby, your kids and your chatty friend and get to shop well. The bulk food section, your place of worship.<br /><br /><span style="font-weight:bold;">Chapter 4: To eat, or not to eat - Which foods give you the most bang for your buck.</span><br />Whether we like it or not some foods are just healthier than others. Yes, even fruits and vegetables have their nutritional superstars, whereas others merely fizzle. Find the 15 most affordable veggie super foods, the 10 fruits not to be missed and the 10 most affordable protein sources.<br /> <br /><span style="font-weight:bold;">Chapter 5: Ye old protein myth - or how you’ll learn to stop worrying and love tofu, tempeh and seitan.</span><br />Yes, I will try to get you to embrace seitan. Also, what to do with tofu and what on earth is tempeh? Where will you get adequate protein, that won’t cost a fortune but will taste great?<br /><br /><span style="font-weight:bold;">Chapter 6: Carbs - Not the Enemy? The best carbs for your cash.</span><br />Carbohydrates are good for you, as long as you indulge in the right ones. A hit-parade of the most delicious and affordable grains from around the world from amaranth, buckwheat and corn to wheat and wild rice.<br /><br /><span style="font-weight:bold;">Chapter 7: Love food - hate waste. How to properly store and preserve your food.</span><br />What a bummer that organic spinach from the farmers market committed suicide right in your fridge! What did you do to it? Nothing? That is exactly your problem! Learn once and for all how to store your food. We will look at which foods should never go into your fridge and which ones will be fine in there for months?<br /><br /><span style="font-weight:bold;">Chapter 8: “Organic? You gotta be kidding! I can’t afford that!” - Wrong!</span><br />In an ideal world we all would eat only organic foods, right? Wrong - some foods are actually always organic, even if the label does not say so, and others are a bargain even if they are not organic! Find out who is who.<br /><br /><span style="font-weight:bold;">Chapter 9: Rent-a-farmer: All about getting your veggies on the cheap.</span> Do something amazing for yourself, your kids and the local economy all whilst getting your veggies 50% off. Here is how. Where to find farmer’s markets, local farms and buying co-ops, and why they are such an amazing deal.<br /><br /><span style="font-weight:bold;">Chapter 10: Crock pot - the best pot you’ve ever had!</span><br />This is zero effort cooking. In spring, fall or winter this inexpensive kitchen appliance never leaves my counter. Make elaborate meals in minutes and save in the process. Recipes and tips on getting cooking done, even while you leave the house!<br /><br /><span style="font-weight:bold;">Chapter 11: Putting it all together: How to save money immediately!</span><br />Let’s start right now. All you need is a pencil! Answer a few questions and fill out this chart, and you will be ready to plan out the next two weeks worth of eating vegetarian on the cheap. We will incorporate new foods slowly, shop with confidence and eliminate dead end shopping, working with what you already have at home.<br /><br />Chapter 12: A sweat deal: cookies, cakes and candy.<br />You have to have sweets! Recipes for world-class cookies, homemade candy bars and easy bake muffins and such.<br /><br /><span style="font-weight:bold;">Chapter 13: Kinder-garden - how to get your kids to go veg</span>!<br />15 tips on making this change easy on your kids - you may be in for a surprise, being a vegetarian is considered quite cool in the kindergarden to high-school world!<br /><br /><span style="font-weight:bold;">Chapter 14: Around the world in eight cuisines: become a spicy recessionista and make something out of nothing!<span style="font-style:italic;"></span></span><br />Pack you bags, we are going Indonesian, Mexican, Thai, Chinese, Indian, Ethiopian, Moroccan and Caribbean, right in your kitchen.<br />Nothing screams “sophisticated” louder than exotic dishes from around the world. The big secret is that so many of them are super cheap to make. Learn about spices and how to make your own spice mixes in minutes, and impress your family and guests with flavorful meals that won’t make you smash your piggy-bank.<br /><br /><span style="font-weight:bold;">Chapter 15: Cosmetics, cleaners and the rest: Insane and Unheard-of Ideas to save<span style="font-style:italic;"><span style="font-style:italic;"></span></span></span>.<br />Other ideas that can eliminate money hogs from your grocery list. The nitty gritty on cleaners, cosmetics and keeping you and your home clean for less.<br /><br /><br />So, I was able to go into depth in how we can really save some money - while being good to our bodies and to our planet. I have included a great number of recipes to get even the most timid cook started - all are no-nonsense no hard to find ingredients and no gimmicks recipes which get you well on the way - eating a varied, healthy and affordable way.<br />I am excited the book is finished and can't wait to hear some feedback!<br /><br />Happiness,<br /><br />Moni<br /><br /><span class="fullpost"></span>monihttp://www.blogger.com/profile/07405773413597103602noreply@blogger.com3tag:blogger.com,1999:blog-7490956632882682334.post-7965608727274831382009-05-14T22:28:00.003-04:002009-05-14T22:34:20.663-04:00Who would like a great Vegetarian Cookbook for 1 cent?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhdRAbwW6kD8c6gG4k1uwLr9aiRl8_R4_eD8_MjbNcVkeOeqs7JkXai6UdK0LHFEQ3IVt31VM6WL6kFnVIIOz2tgjhEpwOR99PjEmEpUMubqV1zEcZK704TlMARkWOCoDnMEiPXsCaYwgU/s1600-h/2c79a2c008a097f612f85010.L._AA240_.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhdRAbwW6kD8c6gG4k1uwLr9aiRl8_R4_eD8_MjbNcVkeOeqs7JkXai6UdK0LHFEQ3IVt31VM6WL6kFnVIIOz2tgjhEpwOR99PjEmEpUMubqV1zEcZK704TlMARkWOCoDnMEiPXsCaYwgU/s400/2c79a2c008a097f612f85010.L._AA240_.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5335872309855413250" /></a><br />Book Review: Vegetarian Four Seasons - Rose Elliot<br /><br /><br />I have been meaning to write a review on this book for a long time - among all the cookbooks I own and have owned - I have to go through a purge every so often or they would take over my kitchen - this one is of the kind where the pages are splattered, the book is coming apart by the seams and yet I keep coming back to it time and time again.<br />Rose Elliot strikes an amazing balance between simple and elegant recipes and slightly more daring ones.<br />The photographs are amazing and very inspiring. I have found that I rarely use cookbooks that don’t have nice pictures in them, and the recipes I use most often are usually the ones that are featured in the pictures.<br />One of the best features of this book is that it is organized by seasons - so if you shop at your local farmer’s market or you are a member at a CSA this book really comes in handy.<br />Also quite useful are the full menus for special occasions, for example the spring section features suggestions for a Late Spring Picnic and the Fall section features a hearty full menu for a Halloween party for twelve.<br /><br />Outstanding recipes include: <br /><br />Mango and Cardamon Parfait<br />Salad Nicoise with New Potatoes and Scallions<br />Pumpkin and Goat Cheese Gratin<br />Spaghetti Squash with Gorgonzola and Walnuts<br />Pear and Almond Tart<br />Christmas Wreath with Cranberries - a great holiday vegetarian main dish<br /><br />and many more.<br /><br />And how can you buy this marvelous book for a cent you ask - well Amazon of course: <a href="http://www.amazon.com/Vegetarian-Four-Seasons-Rose-Elliot/dp/0679754199/ref=sr_1_1?ie=UTF8&s=books&qid=1242325182&sr=8-1">Link</a> <br /><span class="fullpost"></span>monihttp://www.blogger.com/profile/07405773413597103602noreply@blogger.com6tag:blogger.com,1999:blog-7490956632882682334.post-18292179914722117822009-05-13T19:48:00.002-04:002009-05-13T19:52:03.091-04:00What’s in season now: May & June<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzlfIXaQ2lEse21LJjDLGzNa-xdkq_-GlEdTwaH1KmZT7HjpFqrj6N_0sTXzNmXK76t7bgk_IRDSXzd5zLZVlQZuFMjrXheFr-MEEE3jhVRIukfVKMgLqWhrMtHKb663J0tGalpjGsQtSo/s1600-h/1173880_fresh_greens.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzlfIXaQ2lEse21LJjDLGzNa-xdkq_-GlEdTwaH1KmZT7HjpFqrj6N_0sTXzNmXK76t7bgk_IRDSXzd5zLZVlQZuFMjrXheFr-MEEE3jhVRIukfVKMgLqWhrMtHKb663J0tGalpjGsQtSo/s400/1173880_fresh_greens.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5335459905973157842" /></a><br />Gas prices are going up again - I know we all remember last summer too well - and immediately the price of produce creeps up as well. It pays off to shop local - the farmer’s markets are about to open in the Northeast and it also pays to shift over to recipes that use what’s in season now.<br /><br />May: <br /><br />Fruits: apricots from California, first berries(careful), Florida mangos, citrus(end of season - careful), fresh figs, pineapples from Hawaii (end), cherries (end of month maybe! - really short season - so grab!)<br /><br />Veggies: green beans, bell peppers (first), cucumbers, summer squash, celery, sugar snap peas, vidalia onions, asparagus (end - careful!), endive (end- careful!)<br /><br />June:<br /><br />Fruits: Cherries (short season - grab!), berries, cantaloupe, apricots, plums<br /><br />Veggies: green beans, bell peppers, carrots, beets, garlic, summer-squash, swiss chard, basil<br /><br /><span class="fullpost"></span>monihttp://www.blogger.com/profile/07405773413597103602noreply@blogger.com2tag:blogger.com,1999:blog-7490956632882682334.post-24603149088488513192009-05-12T21:32:00.006-04:002009-05-17T21:31:57.235-04:00The trouble with flaxseeds and how to find a way to love them<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGApbctSmag9W3U-LlNDWyjC70gLJ4YoLX-hAQBzcvuuGGBjsLDe7Kqzjy9Ufa0Qm6tF6SN67V0z-H2hz3WqJciHOIsAw2BHHbX8dFKuMaqzzar5gyytxvqBgvUix9fZuZzN5djPDDYm_/s1600-h/311352_44042382.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGApbctSmag9W3U-LlNDWyjC70gLJ4YoLX-hAQBzcvuuGGBjsLDe7Kqzjy9Ufa0Qm6tF6SN67V0z-H2hz3WqJciHOIsAw2BHHbX8dFKuMaqzzar5gyytxvqBgvUix9fZuZzN5djPDDYm_/s400/311352_44042382.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5335115639514953410" /></a><br />By now I’m sure you have heard it numerous times: we should all eat more flaxseeds. They regularly are featured in the top ten lists of foods to include in a healthy diet.Their healing properties curing everything from constipation, arthritis, cramps, skin problems, heart disease and many other ailments are widely proclaimed. They are the single richest source of the ever elusive Omega 3s, contain lignans which function as antioxidants and also provide us with 60 other essential nutrients. However, the trouble is - they taste absolutely awful. When you chew flaxseeds they become somewhat mucusey and their overall taste is nothing to write home about.<br />Flaxseed oil is not too bad tasting - a bit nutty maybe, but if you want the full benefit of what flaxseeds have to offer you, the actual seeds are the only way to go. Ground up in a coffee grinder and sprinkled over oatmeal, granola or salad works quite well but is a bit boring. The absolute ultimate flaxseed recipe I have come across can be found in the Raw Food cuisine: Flaxseed crackers. <br />A lot of crackers claim to have flax seeds in them - which is usually in a forgettable amount and at that point absolutely useless since it has been toasted, baked or fried to high heaven, but RAW flax seed crackers keep the omegas and all the other nutrients intact and make an absolutely delicious powerhouse of a cracker.<br /><span class="fullpost"><br /><br />They are featured in many raw food books and I have tried many different recipes but I think the simplest crackers - with just three! ingredients are the best.<br />The technique sounds a but complicated at first but once you have the hang of it you can whip up a two week supply in 15 minutes, which is the crackers other great feature -unlike other raw food concoctions these keep really well.<br /><br />Raw Flax Seed Crackers:<br /><br />You will need:<br /><br />3 cups flaxseeds <br />½ cup sun dried tomatoes - soaked in hot water to soften - about 10 minutes<br />1½ tablespoons nama shoyu - or soy sauce - low sodium is fine I use the wheat free version<br /><br />1. Grind about ¾ of your flaxseeds in a blender. They grind up very easily and a couple of pulses should do.<br /><br />2. Empty your ground seeds into a bowl and mix in the un-ground seeds.<br /><br />3. Blend the softened sun dried tomatoes - add a little of the soaking water and reserve the rest of the soaking water.<br /><br />4. Mix the ground sun dried tomatoes with the flaxseeds and add the soy sauce. Stir and let sit for a couple of minutes. Because of the oil in the seeds the mixture will be quite gooey. You could also add herbs or garlic at this point, but that’s optional since they taste quite fantastic without any additions.<br /><br />5. Meanwhile prepare your baking surface - if you have a dehydrator this is easy - if not an oven will do - just put it at its absolute lowest setting and leave the door propped open to lower the temperature. It should not go over 125º. If you have teflex sheets for your dehydrator, they work really well for this otherwise use parchment paper. Cut the parchment paper to line your dehydrator trays or cookie sheets and oil slightly with some quality oil - coconut, olive or flaxseed work well - use very little and spread over the paper with your hands or a brush.<br /><br />6. Here comes the tricky and ingenious part - after doing this many times I found a way to make crackers so thin you can almost see through them. Using one oiled sheet (teflex or parchment) as a bottom spread a good handful of the dough and place a second oiled sheet on top of the dough. With a rolling pin - spread the dough evenly working towards the edges. Once you have a nice flattened square of cracker remove the top sheet - it will peel right off and place in the oven or dehydrator.<br /><br />7. Repeat until all the cracker dough is used up. It will take anywhere between 5 to 12 hours to fully dehydrate your crackers - it depends on the humidity in your house, whether you use a stove or a dehydrator and also on your personal preference - some like a more flexible cracker others want theirs bone-dry. So experiment and have fun! </span>monihttp://www.blogger.com/profile/07405773413597103602noreply@blogger.com1tag:blogger.com,1999:blog-7490956632882682334.post-5764960139134318452009-04-13T12:17:00.004-04:002009-04-13T13:08:05.254-04:00Love Food - Hate Waste!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTnOJAeZy1Ne2OFvfTM9FOs9FJhkkyajPZPP1MkDLDURzqG3nQoXylLWcg5YP4ObRSjHD9g0KoZoJzZncAiRSE0VZwW4Fj88Y0MbkAqYW6V_p935di4Oic_M_TZnNhSM-VTkHN0AHMgtea/s1600-h/1040666_pineapple_halves_2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTnOJAeZy1Ne2OFvfTM9FOs9FJhkkyajPZPP1MkDLDURzqG3nQoXylLWcg5YP4ObRSjHD9g0KoZoJzZncAiRSE0VZwW4Fj88Y0MbkAqYW6V_p935di4Oic_M_TZnNhSM-VTkHN0AHMgtea/s400/1040666_pineapple_halves_2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5324222875860160418" /></a><br /><br />How to store food is truly a science. Supermarkets spends billions a year to improve food storage. They know every head of lettuce that wilts before they were able to pass it on to you means money washed down the drain.<br />It is really frustrating to go through lengthy planning, careful choosing only to have to toss that unrecognizable heap of mush into the bin. I know I absolutely hate it.<br />It is estimated that the average American family throws away nearly $500 worth of produce a year.<br /><br />What can we do to prevent you from having to throw out one more piece of fruit, vegetable or any other food item. Let’s look at storage and educate ourselves.<br /><br /><br />A couple of points to consider:<br /><br />1. If you routinely throw out lots of food - you may be buying too much. Slow down at the store and try to make a plan before you shop. Guesstimating costs an awful lot of money. <br /><br />2. In your plan-making, leave gaps. I don’t know about you, but I know that if my plans are not flexible they won’t work for me. A big part of cooking well and on a budget is all about using leftovers and there has to be space for these in your menu for the week. So leave some meals - lunches and dinners blank and that is where your leftover meals will fit.<br /><br />3. Also make a point of positioning dishes that use produce items that spoil quickly at the beginning of the week. Example: it does not really matter whether you make a potato salad on Tuesday or on Saturday - if you do your shopping on a Sunday - but if you are planning on a spinach salad I would not want to wait all the way until 6 days later to eat raw spinach that is now clearly past its prime. <br /><br />4. If in doubt how to store an item imagine where and how it was located in your local supermarket when you bought it. Onions will never be refrigerated and neither will be potatoes - how about green peppers, lettuce or broccoli? Close your eyes imagine - the answer for the above items was one: no refrigeration, two: yes three: yes - and that is how it should be!<br /><span class="fullpost"><br /><br />5. The refrigerator is your biggest helper when it comes to food storage - but it has to be clean - and you have to see what is in it! If your fridge is so full that you have no chance of seeing everything you also have no chance of using all that food. A refrigerator should be cleaned once a week - yeah not a typo - every week before you go shopping you have to know what is still in there from last weeks shopping! So, everything has to come out - things that have to be used immediately go in a crockpot or soup pot and while you clean out the fridge - wiping everything down - takes about 15 minutes really - you can already put together your meal for when you get back from your shopping trip - convenient and cheap!<br /><br />6. One spoilt apple will spoil the barrel! So true and not only for apples. There are people in the supermarkets constantly picking over the produce trying to pick out the rotten apples and such. Another reason to clean out your fridge once a week - germs spread and infect other food. Spoilage needs to be nipped in the bud.<br /><br />7. Store bulk grains in airtight glass containers - old spaghetti sauce containers work great. Grain moths can be a rather persistent problem - store a small dried habanero pepper in the glass jars, but don’t forget to remove it before cooking otherwise you will have a spicy surprise!<br /><br />8. Raw nuts - which are by far the best nuts your money can buy - should ideally be stored in the refrigerator. Make sure they do not become humid - you use container with a tight seal and buy only as much as you can use up in a month. Do not waste your money on broken nuts - they will almost always be all rancid and severely lacking in nutrients. Also nut flours are easily made in a blender - it literally takes seconds to grind up nuts.<br /><br />9. Dried fruit can be kept in the fridge and stays fresh longer that way - zip-lock bags work great.<br /><br /><br /><br /><br />If we divide our fruits and vegetables in sections: <br /><br />+ Always refrigerate<br /><br />+ Never refrigerate<br /><br />+ you could refrigerate - especially once fully ripened<br /><br />+ ripens nicely on the countertop - in a brown bag<br /><br />+ eat asap - won’t last no matter what you do<br /><br /><span style="font-weight:bold;">Let’s start with fruits:</span><br /><br /><span style="font-weight:bold;"><span style="font-style:italic;">Always refrigerate:</span> </span> <br /><br /><span style="font-weight:bold;">Apples</span> - put in a bag - paper with a plastic bag inside, always choose apples that smell good and have no bruises - check on them often since one apple does indeed spoil all the others<br /><br /><span style="font-weight:bold;">Cherries </span>- refrigerate immediately - and use asap - you only have a couple of days to enjoy them at peak flavor - and cherry season is horribly short!<br /><br /><span style="font-weight:bold;">Coconut</span> - both fresh Thai and brown - should be refrigerated where they will last a couple of weeks - a bit less for the fresh ones <br /><br /><span style="font-weight:bold;">Grapes</span> - should be refrigerated in plastic - but should be dry - wash them only immediately before eating. They can last for a week in your fridge <br /><br /><span style="font-weight:bold;"><span style="font-style:italic;">Never refrigerate:</span></span><br /><br /><span style="font-weight:bold;"> Bananas</span> - they will turn dark brown instantly - just arrange in a fruit bowl and buy at various stages of ripeness to have a constant supply - don’t throw out overripe bananas but freeze them for smoothies<br /><br /><span style="font-weight:bold;">Mango</span> - never - it will kill the flavor <br /><br /><span style="font-weight:bold;"><span style="font-style:italic;">You could refrigerate:</span></span> <br /><br /><span style="font-weight:bold;">Citrus</span> - if you are trying to make it last more than a week - otherwise it would be fine on your countertop <br /><br /><span style="font-weight:bold;">Kiwi</span> - if you are trying to hold on to them for up to a month - otherwise they will be good on your countertop <br /><br /><span style="font-weight:bold;">Melon</span> - if they are whole, refrigeration is optional - especially if they could use a little ripening - keep them on the countertop until they develop a bit of aroma (water melon excepted which will not have any scent) - then you can refrigerate, cut melon of course has to always be refrigerated and should be eaten asap<br /><br /><span style="font-weight:bold;"><span style="font-style:italic;">ripens nicely on the countertop - in a brown bag:</span> </span> <br /><br /><span style="font-weight:bold;">Apricots</span> - can be bought hard - will ripen on countertop - if bought ripe enjoy immediately or keep in fridge for couple of days - tops<br /><br /><span style="font-weight:bold;">Nectarines</span> - can be bought hard and ripened at home - in a day or two - when fully ripe you can refrigerate them and they will last another day or two <br /><br /><span style="font-weight:bold;">Papaya</span> - if you bought it green - leave on your counter until they have color and aroma then you can transfer them to the fridge where they will keep another couple of days, but should be used asap <br /><br /><span style="font-weight:bold;">Peach</span> - same as with papaya - will ripen well on the counter in a brown paper bag - once you have the characteristic aroma you want to eat them asap - but you can refrigerate for another day or two <br /><br /><span style="font-weight:bold;">Pear</span> - another one for the countertop - if you want to slow down the ripening process- refrigerate <br /><br /><span style="font-weight:bold;">Pineapple</span> - looks beautiful on your counter and that is where it belongs - until you get the wonderful aroma which could take a week or longer - then cut it up and store it in the fridge in a closed plastic container - it will pick up other aromas and will last only a few days<br /> <br /><span style="font-weight:bold;"></span>Plums - will ripen in a brown paper bag - once ripe they will keep in the fridge for a few days <br /><br /><span style="font-weight:bold;">Pomegranate</span>s can be kept at room temperature for a week or longer, but can also be refrigerated where they will last several months<br /><br /><span style="font-weight:bold;"><span style="font-style:italic;">eat asap - won’t last no matter what you do:</span> </span> <br /><br /><span style="font-weight:bold;">Berries</span>: I know you can refrigerate the hardy blueberries or blackberries for a couple of days - but buy local, go crazy when in season and eat right away and stay away from all not local berries the rest of the year and go for frozen if you have a craving. Out of season berries - are simple tasteless and never worth the money. Never wash fresh berries until absolutely ready to eat and berries will never ripen after they are picked!<br /><br /><br /><br /><span style="font-weight:bold;">Vegetables:<span style="font-style:italic;"></span></span><br /><br /><span style="font-weight:bold;">Always refrigerate<span style="font-style:italic;"></span></span>:<br /><br /><span style="font-weight:bold;"> Artichokes</span> - up to one week - choose firm globes, stay away from opened leaves<br /><br /><span style="font-weight:bold;">Asparagus</span> - couple of days tops - look for tight and dry tips and a bright, fresh green color throughout<br /><br /><span style="font-weight:bold;">Beans</span> - string or snap - in a plastic bag, do not wash until you are ready to use them - if they are slightly wilted you may be able to revive them in a bowl with ice cold water<br /><br /><span style="font-weight:bold;">Beets</span> - buy with tops only - cook with a bit of stem and cut only after cooking, to not lose the nutrients into the cooking water - use the greens like salad greens <br /><br /><span style="font-weight:bold;">Broccoli</span> - stores well right in the plastic bag it came from the store - make sure there is a little moisture - like from the misting that happens in the store - keeps well for at least a week <br /><br /><span style="font-weight:bold;">Brussels Sprouts</span> - keep well in the fridge for at least a week <br /><br /><span style="font-weight:bold;">Cabbage</span> - will keep for many weeks in your fridge - when you don’t want to use the entire head of cabbage at once - it is worth to simple peel off the outer leaves and leave the rest of the head intact - the rest will keep for another meal that way <br /><br /><span style="font-weight:bold;">Carrots</span> - will keep in the plastic bag you bought them - if you bought ones with the top on - twist it off - it will draw the sweetness out of the carrots - and use carrots with green tops sooner - you can revive limp carrots in an ice bath <br /><br /><span style="font-weight:bold;">Cauliflower</span> - store in the plastic bag it came in keeps well for a week and beyond - watch for black spots and use immediately if they appear <br /><br /><span style="font-weight:bold;">Celery</span> - refrigerate - will keep crisp for at least a week <br /><br /><span style="font-weight:bold;">Celery root</span> - will keep for many weeks in your fridge - in a plastic bag to keep in moisture <br /><br /><span style="font-weight:bold;">Cucumber</span> - refrigerate only for a couple of days <br /><br /><span style="font-weight:bold;">Eggplant</span> - will store in plastic bags for several days <br /><br /><span style="font-weight:bold;">Ginger</span> - will last for a couple of weeks in the fridge <br /><br /><span style="font-weight:bold;">Leeks</span> - will last a week or more - store dry in a plastic bag <br /><br /><span style="font-weight:bold;">Mesclun greens</span> - will store well if refrigerated - however if you purchased them loose by the pound - transfer them out of the loose plastic bag into a plastic container - tupperware works - otherwise splurge on a mesclun mix in a hardshell plastic container and keep that for repeated use since it was designed by the growers to keep loose leaf lettuce, it does a fine job in keeping your greens fresh - always keep them dry and pick out any wilting leaves immediately <br /><br /><span style="font-weight:bold;">Whole lettuce heads</span> - should be kept in a plastic bag and should be slightly moist - it will keep three to five days at peak freshness<br /><br /><span style="font-weight:bold;">Mushrooms</span> - never store them in a plastic bag - paper bags only and add a slightly damp sheet of paper towel - use asap they really don’t last <br /><br /><span style="font-weight:bold;">Peppers</span> - should last up to a week - dry in a plastic bag - wash right before use <br /><br /><span style="font-weight:bold;">Spinach</span> - store in fridge right away - do not wash until ready to use, but even if stored perfectly you will only get a couple of days - so use it soon <br /><br /><span style="font-weight:bold;">Sprouts</span> - parish quickly - store in refrigerator and use within a couple of days <br /><br /><span style="font-weight:bold;">Summer Squash</span> - store in unsealed plastic bag <br /><br /><span style="font-weight:bold;">Swiss Chard</span> - store in open plastic bag in the fridge - will keep for a week<br /><br /><br /><span style="font-weight:bold;">Never refrigerate!: <span style="font-style:italic;"></span></span> <br /><br /><span style="font-weight:bold;">Garlic </span>- moisture is an absolute killer - keep it in a dark, cool place on your countertop - and don’t waste your money on the pre-chopped stuff <br /><br /><span style="font-weight:bold;">Winter Squash</span> - unless it has been cut - store in a dry dark place and winter squash will keep for a couple of months <br /><br /><span style="font-weight:bold;">Tomatoes</span> - never ever refrigerate! - even if ripe - it just kills the flavor - make gazpacho and salsa if you have too many ripe ones<br /><br /><br /><span style="font-weight:bold;">You could refrigerate:<span style="font-style:italic;"></span></span> <br /><br /><span style="font-weight:bold;">Corn</span> - but only for a short time and you should really eat it asap<br /><br /><span style="font-weight:bold;">Onions</span> - some people recommend refrigeration others condemn it, I guess it depends on how good your storage is outside the fridge - you want a cool, dark, dry place away from potatoes and apples <br /><br /> <span style="font-weight:bold;">Potatoes</span> - other than the very thin skinned new potatoes - potatoes usually do not need to be refrigerated they should be kept in a cold, dark, dry place<br /><br />And - that's all folks!<br /><br /></span>monihttp://www.blogger.com/profile/07405773413597103602noreply@blogger.com0tag:blogger.com,1999:blog-7490956632882682334.post-65498048957908791522009-03-29T21:07:00.004-04:002009-03-29T21:44:02.573-04:00How about a really good burger?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPIM1VcbjQfkvNny84BSOl-f_HHT3BzH_-oFAXh9T-R4l0-nIqr5DxoWY3rw2Gu7N3-9aQZGdeU4_aZ36753tTHImjtnqzJjkDvl3T0GzyeLeBFRzwTjUGxy_mDYgw6i5EL9EaQxpBa2f/s1600-h/tofu-burgers-su-1010597-x.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPIM1VcbjQfkvNny84BSOl-f_HHT3BzH_-oFAXh9T-R4l0-nIqr5DxoWY3rw2Gu7N3-9aQZGdeU4_aZ36753tTHImjtnqzJjkDvl3T0GzyeLeBFRzwTjUGxy_mDYgw6i5EL9EaQxpBa2f/s400/tofu-burgers-su-1010597-x.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5318781343720240562" /></a><br /><br />Oat Tofu Burger: <br /><br />Oats really lend themselves well to giving a meatless burger consistency.<br /><br /> You will need: (for about 10 burgers) <br /><br />1 package tofu = 1 pound<br /> ½ cup steel cut oats - pour 2 cups boiling hot water over them and let sit until absorbed - about 1/2 hour<br />1 onion - minced<br />1 cup carrots - minced<br />1 teaspoon onion powder<br />1 teaspoon garlic powder<br />1 teaspoon soy sauce<br />1 egg (optional - vegans just omit or replace with a tablespoon wheat germ)<br />1 tsp oregano, marjoram, basil or a combination<br />2 tablespoons oil<br /><br />1. Set up oats and meanwhile drain the tofu and crumble with your hands in a bowl - chop and add all other ingredients and shape into 10 burgers. For them to hold together well it helps to refrigerate them for half an hour especially if you don’t want to use the egg. <br /><br /> 2. Brown your burgers in the oil and serve or store in the fridge for later. They are quite delicious eaten cold.<br /> <span class="fullpost">monihttp://www.blogger.com/profile/07405773413597103602noreply@blogger.com4tag:blogger.com,1999:blog-7490956632882682334.post-85625349473355499472009-03-19T21:40:00.006-04:002009-03-21T16:12:23.550-04:00Organic produce, organic produce on the wall - who is the fairest of them all?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaBPIorjalua14k2jDWJPI8XOYHp8AX7gbVva1LMKYzZ2o-nwmxeMAeuYEJbbiJCu8pJpb1GVXwOeqEz2w0P5Y1-tZonHQ-WOcfY67EwoL356lrJMZiGzEqcEaMlqCW3eT8FdFbs2E4Tuh/s1600-h/31213221_14662210.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 296px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaBPIorjalua14k2jDWJPI8XOYHp8AX7gbVva1LMKYzZ2o-nwmxeMAeuYEJbbiJCu8pJpb1GVXwOeqEz2w0P5Y1-tZonHQ-WOcfY67EwoL356lrJMZiGzEqcEaMlqCW3eT8FdFbs2E4Tuh/s400/31213221_14662210.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5315079040403882578" /></a><br /><br />Our friends at the Environmental Working Group have updated their “Dirty Dozen List” of the most polluted and pesticide laden fruits and vegetables brought to you by the friendly and concerned folks at Mega Bucks Agriculture - so if you want to indulge and make sure you have the maximum exposure to pesticides please choose only from these twelve foods, and while you are at it work on your tan at noon not wearing any sun screen whilst sipping Coca Cola out of a PBA lined plastic bottle (which you will not recycle).<br />If you are one of us - however - and feel you should have some say in which poisons you will subject your body or your children’s bodies to - pay attention - you should be able to rattle off these twelve fruits and vegetables flawlessly even if I came to your house and woke you up in the middle of the night. <br />There are pediatricians and nutritionists out there who will go as far as recommending NOT to give any of these fruits or vegetables to your children ever, period! <br />I will give you the list at the end and the link to the full list can be found <a href="http://www.foodnews.org/fulllist.php">here</a>, but for those of us who have been using this list faithfully for years after some research I was able to figure out what had changed. <br /><br /><span style="font-weight:bold;">Dropped from the twelve most contaminated list</span>: <br /> potatoes - dropped to #15<br /> <br /> spinach - dropped to #14<br /><br /> raspberries dropped to #20.<br /><br /><span style="font-weight:bold;">Newly on the watchlist</span>: <br /> <br /> Kale!!! at #8 - way too high for my taste - and will be bought organically from now on<br /><br /> Lettuce - at #9 - not much of a surprise for me - has been on my private watch list forever <br /><br /> Carrots - at #11 - they just moved up from #13 so they were too close for comfort anyway - not such a big surprise and if you buy the big 5 pound bags the price difference between conventional and organic carrots becomes almost negligible.<br /><br />Also, on the other side of the spectrum - the twelve safest fruits and vegetables - there was a bit of a shakedown - Broccoli, Cauliflower and Bananas, all were pushed out of the twelve least contaminated produce slots and seem now a little less safe at slots #13, #24 (!) and #21 respectively. <br /><br /><span class="fullpost"><br />On the bright side - Pineapple - Cabbage and Eggplant have taken their spots.<br /><br />Here are the lists:<br /><br /><br />Dirty Dozen: Most Pesticide Contaminated Fruits & Vegetables: <br /> You should buy only organic: (from worst to best)<br /><br />1. Peach<br />2. Apple<br />3. Sweet Bell Pepper<br />4. Celery<br />5. Nectarine<br />6. Strawberries<br />7. Cherries<br />8. Kale<br />9. Lettuce<br />10. Grapes - Imported<br />11. Carrot<br />12. Pear<br /><br />and just for completion sake: if the money allows!<br /><br /> 13. Collard Greens<br />14. Spinach<br />15. Potatoes (used to be much higher on the list)<br />16. Green Beans<br />17. Summer Squash<br />18. Pepper - (hot ones - I presume)<br />19. Cucumber - ( I usually buy the English variety - at least they come sans wax)<br />20. Raspberries <br /><br />The consistently clean conventional produce - buy these non-organic: (from best to worst)<br /><br /> 1. Onions <br />2. Avocado <br />3. Sweet Corn - Frozen<br /> 4. Pineapple<br /> 5. Mango<br /> 6. Asparagus<br /> 7. Sweet Peas - frozen<br /> 8. Kiwi<br /> 9. Cabbage <br />10. Eggplant <br />11. Papaya <br />12. Watermelon <br />13. Broccoli <br />14. Tomatoes ( now if they only tasted like tomatoes…) <br />15. Sweet Potatoes ( great alternative for regular potatoes - cheaper and more nutritious) <br /><br />Also, a quick reminder - know your PLU codes = Price Look-Up codes - that is the code that the cashier will put in before they weigh and price your produce. It will either be on the sticker, on the rubber band holding the produce together - like in broccoli bunches or sometime tattooed on the fruit itself.<br /><br />PLU Code Type of Produce:<br /><br />4060 4 digit code - conventional broccoli<br />94060 5 digit code starting with a “9” - organically grown broccoli <br />84060 5 digit code starting with a “8” - genetically engineered broccoli<br /> ( why do we worry about mouse genes in our oranges - well, it is all the rage in Europe… read up <a href="http://www.thecampaign.org/">here</a>)<br /></span>monihttp://www.blogger.com/profile/07405773413597103602noreply@blogger.com5