Every once in awhile, you come across a dish that changes everything. Something that radically alters the way you think about food. Much like the thrill of discovering the sneaky substitution of quinoa pasta for regular, or gluten-free, sugar-free black bean brownies, this vegan, avocado-based pesto has rocked my world. I’ve made it countless times since I discovered the original version, tweaking it each time.
Avocado, a dear friend of anyone looking for a creamy texture sans the dairy, is the star of the show. Even the most critical, picky eaters in our household have yet to suspect it’s anything less than a cheese-laden, straight-up basil pesto. This isn’t some funky-tasting Tex-Mex pasta masquerading as Italian food. This is honest, decadent-tasting vegan cooking at its absolute best!
Posted in Main Courses, Pasta, Vegan, Vegetarian
Tagged basil, Pasta, pesto, Vegan, vegan avocado pesto, vegan Italian, vegan pasta, vegan pesto
I love you, quinoa. You never do me wrong. I dress you up, I dress you down. I have you for breakfast, I have you for dinner. When I’m in the mood to be naughty and blatantly ignore the concept of a “recommended serving size” (my own special form of rebellion), I can safely do so with you. Overdosing on protein, fiber, antioxidants and amino acids has never hurt anyone, as far as I know.
Oh, and if you’re a vegan or a vegetarian, I know you know that quinoa is a protein superstar. It contains all nine essential amino acids, making it a highly coveted non-animal product complete protein. Hot damn! Not to mention, it’s dirt cheap, particularly when you go crazy with those fun little scoopers in the bulk bins at Whole Foods, and leave with several pounds of it for just few dollars. Are you seeing a theme here? You can overdo it with quinoa without hurting your stomach or your wallet. Because isn’t overdoing it once in a while just fun? Don’t we all want to feel like we’re getting away with something? Choose quinoa as your accomplice in the art of strategic rebellion.
People. I pray you are not in Chicago. It is barricade-yourself-in-your-home-and-drink-red-wine-to-stay-warm kind of cold here. The reality of the Midwestern winter was put into brutal perspective for me after this weekend, which I spent in sunny, happy, these-people-must-be-on-meds-they-smile-so-much Austin, TX. This is a land where the weather hung out in the indisputably blissful 70s throughout the entirety of my visit. Then, I boarded a plane. Then, a mere two hours later, I landed in Chicago aka Iceland. As soon as the plane doors were opened to release us into Iceland, the savage air pushed its way in and we could all see our breath. WHILE WE WERE STILL ON THE PLANE. This has never happened to me.
It was 7 degrees. That’s over a 60 degree drop! Are you getting the picture? Are you understanding my need for drug-like foods so hot, steamy and yummy they just might make you forget about the next few months of pain that lie ahead? Ok, good. This brings me to my latest concoction, which I have made not one, but three times in the past month. It’s crave-inducing, a snap to make and uber healthy. It will make you forget the snow piling up outside your door. Especially if you pair it with margaritas, as we did during its latest showing at a dear friend’s dinner party.
Why hello there. Remember me? The whisk-wielding habitually hungry gal who used to ramble on about the allure of raw brownies and the sex appeal of kale? Yes, I remember her too. She’s back, baby. After high-tailing it into the shadowy hills of corporate America (the updating of this blog oh-so-coincidentally ceasing upon Day One of being a REAL adult aka being a gainfully employed college graduate), I am back. My last update… August of 2011. Yikes. How I wish there was a WordPress feature allowing me to switch off publication dates, thus allowing me to cover my deserter tracks.
I have been around the world and back this past year and a half. Both figuratively and literally. I have been blessed with an astoundingly exciting, creative job which I slipped into mere days after receiving my Bachelor’s degree. Since then, I have wandered the streets of Shanghai, Beijing, Wuxi, Guangzhou, New York, Los Angeles, Austin, Rome and London, after wrapping up my meetings for the day. Habitually hungry. Habitually curious. Always missing my kitchen but never being home in Chicago long enough to justify the leftovers a full-sized recipe would garner. But enough excuses. It’s time to get back into the kitchen!
Kale. You know kale, that thick, leafy green that all of the spandex-sporting hotties at Whole Foods frantically fill their shopping carts with as though it were the elixir of life. NEWSFLASH! It kinda is. Though its bulbous leaves and overall aggressive nature make it look like it belongs more in the Jurassic period than on your dinner plate, fear not! Kale’s bad rap has dissipated as modern chefs find sexy new ways to use it. Kale’s strong flavor is tempered in this truly fantastic recipe by the delightful and unexpected addition of toasted coconut and sesame oil. A big thanks to Heidi Swanson and her incredible new book, Super Natural Everyday, for being the bearer of such an awesome flavor combination.
Posted in Grains, Main Courses, Salads, Vegetarian
Tagged Coconut, Kale, kale and coconut, kale and nutritional yeast, kale and sesame oil, kale and soy sauce, kale recipes, kale salad, kale salad recipe Super Natural Cooking, kale toasted coconut and sesame oil, sesame oil, soy sauce, Super Natural Everyday recipes
Spring has been reticent here in Chicago. With each seasonably warm day comes a discouraging string of unseasonably dark, cold, and windy days. But we must make lemonade out of lemons! And so I’ve come to view the capriciousness of the seasons as a time to continue my hibernation, cooking up big vats of richly flavored soups, ideally full of my favorite winter vegetable – sweet potatoes!
This deceptively hearty soup is in actuality quite light and invigorating, with its abundance of vegetables, deeply layered flavor profile, and decisively spicy kick. It provides you with a cherry little bowl of nutrition, no matter how dour your climate may presently be. I also love it for its vibrantly orange color and ability to rally the spirits on a frigid, gloomy night in April where you find yourself wondering why you’ve chosen to live in a climate where such temperatures dare to show themselves past March.
Posted in Main Courses, Soups, Vegetarian
Tagged African Soup, African Sweet Potato & Peanut Soup, African Sweet Potato Soup, Carrot & Peanut Soup, Carrot Soup, Peanut Soup, Spicy Carrot Soup, Spicy Peanut Soup, Spicy Sweet Potato Soup, Spicy Tomato Soup, Sweet Potato and Carrot Soup, Sweet Potatoes, Vegan African Soup, vegan soups, Vegetarian African Soup
I know I’m not the only one eating less meat these days. I’m not a vegetarian (and probably never will be) but today I crossed a line. There’s no going back now. It’s rather embarrassing to admit, but this was my first time cooking with tofu. I KNOW. But wait! Before you hit “send” on that hate mail, please don’t get the wrong idea. I’ve never been a flag-waving member of the carnivorous denomination known to proudly and lustily consume animal flesh on a daily basis. Ok, so I did go through a wee bit of a steakhouse phase when I first moved to Chicago, but doesn’t that just go along with the whole locavore movement? Embracing the cornucopia of beef varieties native to the Midwest region as one might embrace, say, maple syrup in New England?
Back to my tofu story. I just never really saw the point in cooking with tofu. So obsessed am I with cooking with vegetables that I always felt that tofu was just… dead weight. Not to mention that all of life is a trade off, you choose this over that, don’t you? And so I felt that tofu would take up valuable recipe real estate. Tofu would, inevitably, replace far more deserving, flavorful ingredient candidates. I cringed to think that the vibrance of a sweet potato in the winter or the assertiveness of an eggplant in the summer would lose its rightful place in a dish to a spongy block of white stuff floating about in murky water, unappetizingly packaged in a plastic sarcophagus, and evoking traumatic childhood memories of Lunchables.
Posted in Main Courses, Vegetarian
Tagged and Bok Choy, Broccoli, Coconut milk, homemade thai curry paste, kaffir lime leaves, Thai bok choy, Thai broccoli curry, Thai coconut curry, Thai Green Curry, Thai Green Curry with Tofu, Thai tofu curry, thai vegetable curry, Tofu, Tofu Curry, tofu rant, vegetarian curry, vegetarian thai curry