Veggies, Spice and Everything Rice

Culinary Vegetarian Class with Vegetarian Hostess

2012-02-13T08:13:00.001-05:00

sautéed vegetables and chickpea stew

I will be teaching a class this Spring at the Great Neck Adult Education Center in Long Island.
The class is called Vegetarian Entrees: Quick and Simple Dishes
All dishes are naturally Gluten Free and some are Vegan

Come and join me on a culinary caravan along the Silk Road (the famous trade route from China that goes all along the way to the Southern tip of Italy). From ancient times families along the Silk Route ate little meat, relying instead on inventively transforming their bounty of legumes, vegetables, and grains into wholesome, thrifty, and deeply satisfying meals. Add seasonal vegetables, some fast-track protein (think legumes and tofu), and, voilà, dinner is served—a balanced, inspired meal that’s outrageously good and so easy to prepare. What's more, is that many dishes along the Silk Road were large one pot meals to feed large families. So, enjoy a couple of hours of chopping and cooking to make fulfilling meals that will last you through out the week.

Learn quick and simple entrées that carry a full charge of flavor: sweet and spicy tofu stew (vegan and gluten free), sautéed vegetables and chickpea stew (vegan and gluten free), chickpea and quinoa casserole (dairy), and vegetarian chili (vegan and gluten free).

To enroll:
Click on Registration Form
Course: CA220-1
Monday, May 7th, 7–9:30 p.m. Cumberland Adult Center
30 Cumberland Ave
Great Neck, NY 11020Phone: 516 441-4949 Fax: 516 441-4937

$35. No nonresident surcharge

Indian Carrot Pudding ~ Gajar Halvah

2012-02-09T09:02:00.000-05:00

A very popular and traditional Indian dessert that is served on festivals- Halvah, which means sweet in arabic. Gajar halva is typically made with sautéing fresh carrots in ghee and cream, however this dessert is made with vegan butter and coconut milk, reducing the calories and making it dairy free. Carrots are naturally sweet and have been used for thousands of years along the Silk Route, as a sweetener is desserts in lieu of sugar. This halva is adorned with chopped pistachios and jeweled raisins with just a hint of cardamom. A little of this densely decadent pudding goes a long way, since it is so rich and flavorful. Can be served warm or cold with a dollop of ice cream after a spicy meal.

Serves 6

Ingredients

¼ cup vegan butter

6 medium carrots, shredded

2 cups coconut milk

¼ cup packed brown sugar

¼ cup golden raisins

4 cardamom pods, bruised

¼ teaspoon salt

¼ cup unsalted pistachios,crushed (garnish)

Instructions

1 Melt butter in a skillet and then add carrots. Reduce heat to mediumlow and coat carrots in butter.

2 Stir in the coconut milk and simmer uncovered on low heat for 45minutes; stirring occasionally.

3 Stir in the brown sugar, raisins, cardamom, and salt. Stir constantlyuntil all the sugar is dissolved into a pudding like consistency; about 15minutes.

4 Wait until slightly cool to transfer to small dessert bowls. Store inthe fridge and when ready to serve, invert onto a dessert plate and garnishwith pistachios.

Banana Coconut 5 Spice Muffins

2012-01-30T13:46:00.000-05:00

With winter upon us, it's easy to picture oneself on a tropical island, under the shade of a coconut palm. But even if the mercury does eventually head north, a taste of the tropics remains as close as these bite size banana coconut muffins laced with Chinese 5 Spice. Quick to throw together and under 30 minutes to bake, these individually sized muffins will dreamily take you to the sunny isles.

It might seem like an odd combination, but actually- banana, coconut and Chinese 5 Spice all originate from the Southeastern part of Asia. Marrying them together into these intoxicatingly sweet and nutty morsels made sense.

In Sanskrit (ancient Hindu language), the coconut is viewed as the kalpa vriksha ("the tree which provides all the necessities of life"). Virtually every part of the coconut palm can be utilized in some manner. Such is the case with these muffins- the coconut milk is used in place of regular milk; coconut oil for baking; and the white coconut meat is used as a confection. It's wonderful when you can create something that utilizes all parts of a plant, and nothing goes to waste.

Chinese 5 Spice was originally used to make perfumes, but now is used in avant garde savory desserts. The formula is based on the Chinese philosophy of balancing the yin and yang in foods. The most common combination in 5 Spice is bajiao (star anise), cloves, cinnamon, huajiao (Sichuan pepper) and ground fennel seeds.

To finish off the muffins I sprinkled them with coconut flakes, because I love the crunchy texture it gives to baked goods. The coconut flavor permeated the entire muffin and gave a subtle sweet note that you don't normally find in a banana muffin, while the 5 spice gave them a warmth, and the bananas themselves allowed the muffins to be nice and moist.

Makes 14

Ingredients

2/3 cup organic coconut milk

1 tablespoon fresh lime juice

2 1/2 All Purpose Gluten Free Flour

1/2 cup toasted unsweetened finely shredded coconut

1 teaspoon 5 spice Asian powder

1 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup coconut oil, warmed slightly so liquified

2/3 cup packed brown sugar

1 tablespoon pure vanilla extract

2 large organic eggs

3 very ripe medium bananas, mashed well

Instructions

Put oven rack in middle position and preheat oven to 350ºF.
Line 14 muffin tins with paper liners.
Whisk together flour, shredded coconut, spices, baking powder, salt, and baking soda in a bowl.
Whisk together coconut oil and sugar until well combined, then whisk in vanilla, eggs and then bananas until well blended.
Whisk in coconut milk and lime juice, then the flour until just combined.
Drop batter into prepared muffin pan until each has an equal amount, and sprinkle with coconut flakes. Bake muffins until a wooden pick or skewer inserted in center comes out clean, and they are lightly brown about 20-25 minutes. Cool on wire racks.

Peach and Raspberry Crumble

2012-01-10T10:55:00.000-05:00

Call back the summer with an old fashioned summer dessert thatrelies on seasonal fruits for most of its flavors. While peach and raspberry arenot in season now, I actually froze them during the summer when I had an overflow of these juicy fruits.

In my cookbook that I am in process of editing, I write about theimportance of seasonal eating, but I also write about how you can capture thebounty and freeze it into a time capsule for later use.

Freezing is one of the easiest, most convenient and least time consuming ways to store fruits of the season. The extreme cold slows down the changes that affect quality or cause spoilage. Freezing fruits is ideal when you will be using it for a dessert, because the texture changes and becomes softer- better for cooking than eating thawed fruits.

These little fruit jewels naturally contain a high amountof fiber, but a crumble topping with nuts add a sprinkling of whole grains andprotein. The smattering of raspberries adds a bit of color and tartness to thepeaches. If you don’t care for tart then use blueberries in lieu ofraspberries. Serve with vanilla ice cream or yoghurt garnished with a spring of mint foradded freshness.

Serves 6

Ingredients

¾ cup brown rice flour

4 tablespoons veganbutter

½ cup buckwheat flakes(or millet flakes)

¼ cup almond meal

¼ cup plus 2tablespoons brown sugar

1-teaspoon groundcinnamon

3 fresh peaches,peeled, pitted and cubed

1-1/3 cup raspberries

4 tablespoon orangejuice

2 tablespoons tapiocastarch

Instructions

  1   Preheat oven to 350°F. Grease a 9-inch pie dish
  2   In a medium size bowl, place the rice flour andrub in the butter with your fingertips until the mixture resembles breadcrumbs.Stir in the buckwheat flakes, almond meal, ¼ cup sugar and cinnamon. Mix well.
  3     In the pie dish, combine the peaches,raspberries, orange juice, 2- tablespoons sugar and tapioca starch together.Sprinkle the crumble over the top, pressing it down lightly.

4 Bake for 40 minutes or until the crumble islightly browned. Serve warm or cold paired with your favorite ice cream.

Zucchini Latkes

2011-12-21T21:10:00.000-05:00

I know what you are thinking.... zucchini latkes?? When you think of Chanukah, typically most people are thinking of potato latke. But really, what is the origin of potato latke and who said that we need to just eat potato latke for Chanukah. Well, we don't!

Potato latkes has its origin among Ashkenazi Jews in Europe, where potatoes grew in abundance. Consequently the potato latke became the quintessential Chanukah dish commemorating the little olive oil that the Jews found in the holy temple in Jerusalem after its desecration. Mizrachi (Eastern or Asian origin) Jews- of which I am, eat a variation of latkes- mainly, but not exclusively consisting of any of the following: spinach, cauliflower, leeks or zucchini. It really depends from which country you come from and what grows indigenous there. Nice to know that they were eating to the seasons and cooking with what is grown locally. Makes sense, right?
Yet, there are more traditions behind the "Festival of Lights."

The eating of dairy foods amongst some Jews is another custom and has its roots in the story of Judith- the ultimate feminist. Judith was a pious woman who had a plan to save the Jews by pretending to surrender to an Assyrian general, Holofernes, who led his army in the 2nd century BCE to conquer over the Jews so that he could be exalted. The Holy Temple in Jerusalem was sieged and the Jews could not practice their religion. Judith used her beauty and charm to ingratiate herself onto Holofernes. She brought him her home made cheese and wine (nothing like food to a mans stomach) and went back to his tent.

Judith hand fed Holofernes her cheese and wine until he fell asleep. She managed to stop him from his terrible acts so that the Jews could recapture their Holy Temple and rededicate themselves to their holy services. The first order of business was to light the menorah in the temple, but very little oil was found and would only last one day. The miracle of Chanukah was that the little vile of oil that was supposed to last for one day lasted 8 days.

It is for this reason that we eat foods fried in oil (typically olive oil) and eat dairy to pay hommage to a brave woman who wooed a dangerous general with her cheese!

These zucchini fritters inculcate the story of Chanukah with green rope like strands sizzled in olive oil commemorating the miracle of the oil and has a touch of parmesan to honor the ultimate feminist Judith for her courageous acts. For an extra punch, I suggest dipping the fritters into a salsa which adds a delicate piquancy to these light zucchini fritters.

Makes 12 fritters

Ingredients

3 1/2 cups zucchini, grated through a food processor fitted with a metal blade

2/3 cup Parmesan cheese, freshly grated

2 eggs, beaten

4 tablespoons All Purpose Gluten Free flour (or regular flour if you are not GF)

Olive oil, for frying

Salt and fresh ground black pepper

Directions

Squeeze the zucchini in a dish towel to remove an excess water, then combine with Parmesan, eggs, flour and salt and pepper to taste.
Heat enough oil to cover the base of a large frying pan. Add 2 tablespoons of the mixture for each fritter and cook 3-4 at a time. Cook for 3-5 minutes on each side until golden. Drain on paper towels and serve warm with a spoonful of salsa.

Baingan Bharta (Eggplant Curry)

2011-12-11T13:34:00.001-05:00

Baingan Bartha is a vegetarian dish from Indian and Pakistani cuisine. It is a Bhurta (minced vegetables) made from eggplant (Baigan), which is grilled on direct fire to impart a smoky flavor to the flesh of the eggplant and then cooked with spices and vegetables. The eggplant is then mashed and seasoned with fresh cilantro (coriander leaves) for a clean flavor. To bring up the heat, I tempered the mustard seeds and then fried up some fresh chile. Serve with a dollop of yoghurt, if you want to cool your palette and serve with a side of Basmati brown rice.

Jump over Pakistan into Afghanistan, and you will find a variation of this eggplant curry, called bonjan salad. It too, is grilled eggplant that is softened to a point where the pulp just melts off and is then mashed with fresh garlic. This is usually eaten at room temperature with flat Afghan bread as an appetizer, along with main dishes.

I love the way food- in particular, eggplant has traveled throughout the Indian subcontinent and slowly morphed its way into varying recipes. If you think about it, we all share a connection to one another. Sometimes, just as food appears so different, the core is the same- the foundation of Baingan Bartha is the same a the Bonjon. As we move along through life, and meet people we become the sum of all parts- forgetting that we all share a connection to one another- a foundation. Our influences, adorn us- make us special and individuate us, but foods keep us connected to the superluminal connectedness of all things that are beyond our immediate perception.

Serves 4

Ingredients

2 large eggplants

3 tablespoons oil

1/2 teaspoon black mustard seed

1 bunch scallions, finely chopped

4 ounces button mushrooms, halved

2 garlic cloves, crushed

1 fresh red Chile, finely chopped

1/2 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon ground turmeric

1 teaspoon salt

2 ripe tomatoes, chopped

1 tablespoon cilantro, chopped

Directions

Preheat the oven to 400 F. Brush the skin of both the eggplant with 1 tablespoon of the oil and prick with a fork. Bake for 30-35 minutes, until soft.
Meanwhile, heat the remaining oil in a saucepan and saute the mustard seeds for 2 minutes, until they begin to pop. Take care not to splash the oil.
Add the scallions, mushrooms, crushed garlic and chopped chili and cook for 5 minutes. Stir in the chili powder, cumin, coriander, turmeric and salt and cook for 3-4 minutes. Add the tomatoes and simmer for 5 minutes.
Cut each eggplant in half lengthwise and scoop out the flesh into a bowl. Mash the flesh briefly with a fork.
Add the mashed eggplant and chopped cilantro to the saucepan. Bring to boil and simmer for 5 minutes or until sauce thickens. Serve garnish with cilantro sprigs.

Sweet Potato Vegan Pie

2011-11-21T12:51:00.001-05:00

What do you think of when you smell sweet potatoes roasting in the oven? How about when you see a carved pumpkin sitting on the outside steps of your neighbors' home? I think of Fall- of course, and these orange vegetables mimic the turning of the leaves with its vibrant hues bouncing off the sun.

Thanksgiving for Vegetarians can be challenging, since it's traditionally around a turkey, however thinking about this holiday for the real essence of what it was supposed to be is about being truly conscious ofyour surroundings and thankful for all that you have. In that light, you are more likely totake slow, healthier steps to consecrate this holiday in a more pleasurable way.

Thanksgiving is one of the rare holidays that my entire extended family have an opportunity to get together one time during the year. All mycousins, aunts and uncles can get together to celebrate just being together.Since we are roughly 60 people gathered in my aunt and uncles' house, each one ofus has to bring a potluck dish. This pie is my contribution and my thanksgiving to my family for our cohesiveness and a gift on how to eat tastefully and humanely.

The flavors ofthis orange fleshed pie are full, warm and inviting- everything you would wantfrom a holiday pie. In fact the texture is rich and creamy,reminiscent of cheesecake with a naturally sweetened oat crust. No one ever guesses, unless I tell them that it's vegan and that it's made from sweet potatoes. Thanks toStella from the Witchy Kitchen for sharing this recipe and giving the gift of this pie to my entire family.

Serve 8

Ingredients

Filling

2 (1 ½ cups) Sweet Potatoes

3/4-Cup Brown Sugar

2 tablespoons Tapioca flour

3/4 teaspoon Cinnamon

1/4 teaspoon Nutmeg

¼ teaspoon Salt

1 teaspoon Vanilla extract

¾ cup Unsweetened Almond Milk

1/4-Cup Plain Vegan Yogurt

Oat Crust

1 1/4 Cups Rolled Oats

1/2-Cup Pecans

6 Dates, pitted

2 tablespoons Vegetable Oil

1 tablespoon Almond Butter (any nut butter can work)

3 tablespoons Cold Water

Directions

1 Preheat oven to 400°F.

2 Wash sweet potatoes and prick them with afork. Bake for 45-60 minutes or until done.

3 Remove from the oven and lower heat to 350°F. Allow the sweet potatoes to cool.

4 Place pecans in a food processor and breakdown to a very course meal. Add oats and pulse a few times till they becomepart of the course meal. Then add the dates, oil, and almond butter. Pulse tillcombined (the mix will be dry). Add water and pulse once or twice.

5 Pour mixture into a pie pan and press ituntil it goes up the sides of the pan (start from the middle and move out).Place in the fridge till crust is ready for pie batter.

6 In a small mixing bowl, combine sugar,tapioca flour, cinnamon, nutmeg and salt. Set aside.

7 Place the sweet potato in another mixingbowl and mash it down with a fork until it is smooth. Add the sugar mixture andcombine well. Then add the almond milk, yogurt, and vanilla. Blend tillcompletely smooth.

8 Pour into crust and place on the middlerack oven. Bake for 40 minutes or until filling hardens. Allow cooling on abaking rack for at least 3 hours.

Spiced Pear and Almond Sesame Parfait

2011-11-14T07:57:00.001-05:00

Last week was the final week of the fruit share for the season from my CSA. Bless them... for a good portion of the fruit share I received apples and pears. So much so - that I just could not eat them fast enough. I decided that the best use for the pears was a spiced pear parfait.

I spiced up the pears with a bit of cinnamon, nutmeg and cardamom- scented them with vanilla and added some golden raisins to it. The combination of golden raisins and cardamom are classic combinations along the Silk Road- adding just a bit of bite to the sweet moist plump raisins.

Then I made some tofu cream- for all those out there that are vegan or avoiding dairy all together. I spiced up Silken Tofu with vanilla and blanched almonds. To top off this creamy Sunday, I made a sweet and salty almond crunch.

Abeautiful presentation in a glass with layers of golden pears and lightly coloredcream laced with cinnamon. Whip some up in the fall when pears are attheir peak. Thanks to Amy from the FragrantVanilla Cake for sharing this recipe and inspiring me to recreatedesserts into healthier wholesome delights.

Serves 4

Ingredients

Pear Filling

4 Forelle Pears, peeled, cored and cubed

¼ cup brown sugar

¼ cup golden raisins

2-teaspoon cinnamon

1 teaspoon lemon juice

1/2-teaspoon cardamom

1/4-teaspoon nutmeg

2-teaspoon vanilla extract

Pinch sea salt

Cream

1 package silken tofu

1/4-cup maple syrup

1/4 cup blanched almonds

1/4-cup raw white sesame seeds

1-tablespoon vanilla extract

1-teaspoon ground cinnamon

1 teaspoon almond extract

1 teaspoon lemon juice

1/8 tsp sea salt

Nut topping (optional)

½ cup sliced almonds

2 tablespoons sesame seeds

2-tablespoon maple sugar

1/8-teaspoon sea salt

1 Place pears in a skillet over medium heatand combine with sugar, raisins, lemon juice, cinnamon, cardamom and nutmeg.Stir occasionally so that the pears don’t stick to the skillet. Cook for 5minutes or until pears have softened. Remove from heat and add vanilla extract,and salt. Let mixture cool completely then place in the refrigerator untilcold.

2 To make cream: In a food processor, combinetofu, maple syrup, almonds, sesame seeds, vanilla extract, almond extract,cinnamon, lemon juice and salt and process until very smooth. Place in thefridge to chill until very cold before assembling parfaits.

3 To make nut topping: preheat oven to 375°F.Line a baking sheet with foil, and spray with non-stick spray. Toss almonds,sesame seeds, maple syrup and salt until well combined. Spread out on preparedsheet, and bake for 7 minutes until seeds are fragrant and toasted. Remove panfrom oven and let cool completely.

4 To assemble: line up 4 (8 ounce glasses). Place a third ofthe cream in the bottom of each, dividing evenly between the three. Topwith half the pear mixture, dividing evenly between the three, then halfthe remaining cream, then the rest of the pears, then the last of thecream. Top with the almond sesamemixture. Serve immediately.

Apple Crumble

2011-11-01T07:45:00.000-04:00

If you get a chance to do your own apple picking- do it! Driving right to the orchard, where you can set up a family picnic is an idyllic way to spend the day. Wander through the orchard with a basket in tow and breath the crisp fall air.

Apple picking is one of those familiar autumn traditions andwith its bounty calls for an old-fashioned apple crumble. Easy to make and aperfect dessert to beckon the Fall season with warm baked apples. An oat crust, that cracks audibly whenyou press it with your fork, sandwiches a moist apple filling in a cinnamonspiced syrupy juice. Can be servedwarm with vanilla ice cream.

Serves 6

Ingredients

2 cupsrolled oats

¾ cup veganbutter or 1 ½ sticks vegan butter

4 apples,peeled, cored and sliced thin (fugi or cameo)

1/2 cupbrown sugar

¼ cup water

1-teaspoonground cinnamon

½ teaspoonground nutmeg

¼ cup crushedwalnuts

1 Preheatoven to 350°F andgrease a 9-inch pie pan.

2 Ina bowl, combine rolled oats, and ½cup butter. Knead the crumble until all ingredients are mixed well.

3 Combinesliced apples with sugar, cinnamon and nutmeg.

4 Firmlypat three quarters of the dough into the pan. With finger, spread the dough outinto a thin layer. The balance of the dough will be used for the crumbletopping.

5 Pourapples on top of the oat crust and then the water. Cut remaining butter intopats and place over the apples. This helps to emulsify the apples when cooking.Add remaining crumble on top of the apples, firmly patting into place. It willnot completely cover the apples, but that is fine. Sprinkle walnuts over thecrumble and in between the gaps.

6 Bakecovered for 50 minutes. Remove the cover and bake an additional 10 minutes.

7 Letcool for 30 minutes before serving.

Kale and Roasted Potato Salad

2011-10-24T12:31:00.000-04:00

Kale is considered one of the oldest forms of cabbage, and native to the eastern Mediterranean, researchers believe it may have been grown as a food crop as early as 2000 B. C.

In order to properly prepare kale, make sure to remove the tough stem. To do so, run your knife down either side of the center stem, pull to remove, and discard. Then, coarsely chop the leaves into ribbons or pieces. Secondly, be sure to cook your kale until tender, but not overcooked. This can take a little bit of getting used to, because kale takes a lot longer to cook than most greens due to it's thickness. When it's tender and turns a bright green, it's usually done.

Now to this salad - which is more like a meal with the potatoes gently tossed in olive oil and roasted with sliced red onions, giving it a sweet tinge. A perfect light lunch as the weather turns colder and you need the nutrients of kale to keep your immunity strong. The kale is tossed with the potatoes, forming hefty servings once portioned out onto your plate. I like how the potatoes are a little crisp on the outside, yet not hard like a potato chip - the insides were still moist and a bit fluffy. Mixing it with tender greens coated in that tangy lemon dressing is a nice way to round out the dish. Simple, clean and a fantastic way to get in utilize my CSA share.

Serves 4

Ingredients
1 1/2 pounds potatoes, sliced 1/4" thick
1 red onion, halved and thinly sliced
1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
salt and freshly ground pepper
1 pound kale
2 tablespoons lemon juice
1 tablespoon fresh grated lemon zest
1 1/2 teaspoons Dijon mustard
1 large clove of garlic, thinly sliced

Preheat oven to 450 degrees.

In a large bowl, toss together potatoes, onion slices and 1 tablespoon oil - season with salt and fresh ground black pepper. Spread mixture in a single layer between two baking sheets coated with cooking spray. Place into the oven and roast, flipping the potatoes and onions over halfway through, until the potatoes are brown and crisp, about 40 to 45 minutes.

Trim kale and slice leaves into large pieces - rinse well and drain, leaving some water clinging to the leaves.

In a small bowl, whisk together lemon juice, lemon zest and mustard.

In a large skillet, heat remaining oil over medium-high. Add garlic - cook, stirring constantly, until lightly golden, about 2 minutes. Add kale and cook, stirring occasionally, until wilted, about 4 to 6 minutes. Stir in mustard mixture, tossing well to coat - cook just until heated though. Season with salt and fresh ground black pepper. Remove from the heat and toss with the roasted potato mixture to serve.

Gluten Free Autumn Honey Cake

2011-10-03T09:44:00.002-04:00

This past week was the beginning of the Jewish New Year, known as Rosh Hashana. The holiday signifies the creation of the human world some 5772 years ago.

A traditional way to bring on the New Year is to celebrate with sweet edible things on the table, to symbolically express their wishes for a Sweet New Year. It's still not too late to make a honey cake for the New Year, since we are supposed to be eating sweet foods until Yom Kippur- this coming Friday. This recipe for Honey cake has been passed down through the generations with tones of cinnamon, allspice and clove, which are very grounding and homey during the New Year, when family gets together for the festival.

This honey cake is moist, soft and plush with a little crisp edge topped with almond slivers for an extra crunch. Another bonus with this cake is that it can be made up to a week in advance as it preserves really well. In fact, honey is a preserving agent and allows the spices to fully develop, so actually tastes better with time.

I find it so interesting that so many Jewish communities around the world have created their own signature sweet dishes for the Sweet New year. Among Askenazi Jews there is the custom to make a sweet noodle kugel and a sweet stuffed cabbage- just to name a few. So what are your traditional dishes that you make on Rosh Hashana?

Serves 2 (9-inch) loaf pans

Ingredients

3 ½ cups All-Purpose Gluten Free Flour

4 teaspoons ground cinnamon

1-teaspoon baking powder

1-teaspoon baking soda

½ teaspoon salt

½ teaspoon ground allspice

½ teaspoon ground cloves

4 eggs

½ cup firmly packed brown sugar

1-cup vegetable oil

1-cup honey

1-cup strong brewed coffee

1 cup orange juice

¼ cup lemon juice

1-teaspoon vanilla extract

Zest of one lemon

1-cup raisins

½ cup almonds, slivered

¼ cup almonds, slivered for topping

1 Preheat oven to 350°F

2 In a medium size bowl, sift together the flour, cinnamon, baking powder, baking soda, salt, allspice and clove.

3 In a separate large bowl with an electric mixer, beat the eggs, gradually adding the sugar. Beat until thick and light in color, about 5 minutes. Beat in the oil, honey, coffee, orange juice, lemon juice, vanilla extract and lemon zest. The batter will be light and fluffy. Stir flour mixture slowly into batter. Fold in raisins and then mix in ½ cup almonds.

4 4 Oil the two loaf pans and line bottom with waxed paper. Oil again and fill each pan with batter up to one inch from the top. Bake for 45 minutes or until toothpick inserted comes out clean. Let cool 10 minutes and remove from pan.

Korean Scallion Pancakes ~ Pa Jun

2011-09-19T14:50:00.000-04:00

Korea is not officially part of the Silk Road, but East-West trade extended there, and as a result, Korea’s cuisine influenced and was influenced by the travelers on the Silk Road. Pa Jun is a Korean pancake that can be served as a snack, appetizer, or side dish and is commonly found in Korean street markets. It’s a crispy scallion pancake that is chewy and moist on the inside, with fillings of carrots, mung beans and seafood. Today you can find it made in many different variations in most Korean restaurants, where it is served as a starter with a dipping sauce. Though Pa Jun is typically made with a pancake like batter, my Pa Jun is gluten free, made with rice flour. It’s speckled with zucchini and carrots and served with a ginger-soy dipping sauce--all together, a sure recipe for no leftovers. These pancakes can be eaten alone without the dipping sauce, just make sure to add some salt to taste to the batter.

Serves 8 to 10

Photo by Jennifer Jagusak

Ingredients

Pancakes

1/4 cup rice flour

2 eggs, lightly beaten
2 tablespoons vegetable oil

1/4 cup water
5 scallions, green parts only, cut into 3-inch lengths on the bias
1 medium carrot, grated
1 small zucchini, trimmed and grated

Dipping Sauce
3 tablespoons gluten-free or regular soy sauce

2 tablespoons water

1 tablespoon rice vinegar

1 teaspoon minced fresh ginger

1 teaspoon red pepper flakes

1 teaspoon granulated sugar

1 In a medium-sized bowl, whisk the flour, eggs and 1 tablespoon of the oil with the water until a smooth batter is formed. Stir in the scallions, carrot, and zucchini and mix to combine. Chill in the refrigerator for 30 minutes to allow the rice flour to swell.

2 Coat the bottom of an 8-inch nonstick skillet with the remaining oil. Set over medium heat. When the pan is hot, ladle in about a quarter of the batter and spread it out into a circle, tilting the pan slightly to spread it evenly. Cook for about 8 minutes, or until the bottom is browned and you see holes in the pancake. With a spatula, flip the pancake and press firmly on the top to squeeze out any remaining batter that is not cooked.

3 Cook for another 8 minutes, or until the batter is cooked thoroughly and the pancake is browned. Repeat with the remaining batter.

4 In a small bowl, whisk together the soy sauce, water, vinegar, ginger, red pepper flakes and sugar.

5 Cut the pancakes into small triangles and serve with the dipping sauce.

Purple Cabbage and Clementine Salad

2011-09-06T10:50:00.000-04:00

Purple Cabbage salad courtesy of Devlyn's Photostream (www.SomethingClever.net)

Just as the waning days of summer are winding down, my CSA delivered a cute little red cabbage. Raw and shredded and dressed with sweet clementines and currants makes for a perfect summer salad that is perfect for large crowds.

The peppy dressing does not cover up the beautiful bold colors of this salad. If you have a food processor with a shredding and slicing disc, this really couldn’t be easier to make. Without it it’s pretty east too, so don’t worry - as a sharp knife will suffice.

A colorful, crunchy purple cabbage salad that is accented with cranberries (or currants of your choice) and clementines, both of which are loaded with the disease-fighting antioxidants. It has a zesty, fresh personality and the citrusy dressing is quite a peppy blend, as well. This is one of my special occasion salads for large crowds; they always ask for more.

Serves 8

Ingredients

Salad

3 clementines

1 medium purple cabbage, shredded (about 6 cups) or 2 (16 ounce) package shredded purple cabbage

⅓ cup pine nuts

2 carrots, shredded

1 to 2 handfuls of dried cranberries, or to taste

⅓ cup chopped scallions

Clementine Dressing

4 tablespoons brown sugar

½ cup vegetable oil

4 tablespoons red wine vinegar

Reserved clementine juice

2 cloves garlic, crushed

¼ teaspoon sea salt

½ teaspoon freshly ground black pepper

Instructions

1 Working over a bowl, peel the clementines, separate the segments and remove any white pith. Reserve any juice that falls into the bowl. Place the clementine segments, cabbage, pine nuts, carrots, cranberries, and scallions in a large salad bowl. Set aside.

2 To make the dressing: in a cruet or jar with a lid, mix the brown sugar, oil, vinegar, juice, crushed garlic, salt and pepper. Close tightly and shake until all the ingredients are thoroughly combined.
3 3 Pour the dressing over the salad, seal and toss to coat. Refrigerate For up to 1 hour before serving.

Introducing my Food Photographer - Jennifer Jagusak

2011-08-16T08:42:00.000-04:00

A few months ago I took a class at the Institute of Culinary Education in NYC for a class on Food Styling and Photography. It was a weekend intensive course on the art of styling food with tips and tricks on how to make your food look mouth watering- when really, if you saw how food was made to look good, you would have to throw it away, unfortunately.

I met the creme de le creme of food photography Jamie Tiampo and James Peterson along with food stylist Laurie Knoop. With my Cannon digital Elph I muddled along to take quality photographs - well I tried to at least. Truth is after the class I am still struggling to take nice photos. Main problem is my digital Elph- I need to upgrade to a DSLR camera, the other issue is capturing natural lighting, and lastly props.

Since that weekend at ICE was so intense, I became friendly with the food stylist Laurie, who kindly suggested that I get a professional food photographer to take my photos for my cookbook. She probably saw there is little hope in my photo taking skills. She was fascinated by the concept of my cookbook- Silk Road Vegetarian Cooking made Modern.

Most of the recipes in my upcoming cookbook need to be photographed because very little is written- in the form of recipes about Central Asian Rice dishes. The rice dishes require prep time and planning and quite a number of steps, which is where a picture can help the home cook get an idea of what the end result should look like. Very important in a cookbook.

Asian Slaw on countertop

Laurie heard of a woman, Jennifer Jagusak who was looking to break into Food Photography. Lucky for me.... really lucky for me Jennifer lives in the next town over from me - Port Washington. I called her and she was enthusiastic to be a part of my cookbook on Vegetarian Silk Road Cooking. She never really heard much on that cuisine - let alone tasted it, so felt an interest to not only shoot the photos, but also learn about Silk Road cuisine.

Arranging a Beet Salad

A couple of months after that class at ICE, Jennifer came to my home on a Sunday morning with all her beautiful props that were perfect for the shoot. It was an assembly of bright vibrant color cloths, interesting shapes of bowls and plates all with a Asian vibe. It was perfect. Jennifer really understood what I was trying to get across. She also made sure to take photos of the inside of my home, which is an eclectic mix of African and Asian art objects and furniture.

Me and Flynn in my backyard. I know.... we both have so much hair, you can't even see us

On that Sunday, I prepared about 15 different dishes - focusing on the Appetizers and Salads. It was not an easy task at all! Although very exciting to see how Jennifer skillfully amped up the foods into cookbook quality photos.

Spinach Quiche

The photos presented here are the out takes and we don't intend to publish them in the cookbook. Wait till you see the mouth watering photos that will go into the cookbook. Stay tuned....

That's me

You will also find the link to the photos that we - the students at ICE took for our photography class. Take a look at the lineup of talent in my class.

Quinoa and Broccoli with Japanese Carrot-Ginger Dressing

2011-08-08T11:50:00.001-04:00

I was in an epicurean culture shock when I first arrived in Tokyo at the age of nine to visit my grandfather, who had lived there for some twenty years as a rare pearl dealer. My parents wanted to expose me to Japanese culture, which included sushi, but I was not a fan of raw fish wrapped in lettuce of the ocean. I still remember looking down the street at rows and rows of restaurants in the Roppongi neighborhood, the epicenter of Tokyo nightlife, and spying not one Western eatery. Finally I succumbed to a Japanese restaurant and we ordered a carrot ginger salad. That was my first introduction to this delightful Japanese condiment. Years later, I discovered from Good Housekeeping magazine that this dressing, typically served on lettuce greens, fuses well with the South America grain, quinoa.

To save on time and pots, you can steam the broccoli in a steamer basket on top of the bubbling quinoa in a rice cooker. While you wait for those two to cook, a food processor or blender makes quick work for the warm orange colored dressing that clings so well to the quinoa. The sharp flavor of the ginger is rounded out by the toasted nutty sesame oil and soy sauce, and mellowed by the sweet ground carrot. Serve warm or at room temperature.

Serves 6

Ingredients

1 1/2 cups quinoa

3 cups water

½ teaspoon kosher salt

1 large head broccoli, cut into florets

2 carrots, chopped

2 inch piece fresh ginger, peeled and cut into chunks

3-tablespoons vegetable oil

3-tablespoons rice vinegar

4-teaspoons gluten-free or regular soy sauce

3-teaspoons sesame oil

Directions

1 Put the quinoa into a sieve and rinse it under cold running water. In a saucepan, combine the quinoa, 3 cups water, and 1/2 teaspoon salt and heat to boiling over high heat. Reduce the heat to low; cover, and simmer for 20 minutes, or until the water is absorbed. Transfer the quinoa to a large bowl.

2 Meanwhile, fill a medium-sized saucepan with enough water to come 2 inches from the bottom and set over medium-high heat. Place the broccoli in a steamer basket, and when the water boils, set the steamer on top of the saucepan. Alternatively, place the broccoli directly into the nearly boiling water. Cook, covered, until the broccoli turns bright green and is crisp-tender. Add the broccoli to the quinoa.

3 In a food processor, combine the carrot, ginger, oil, vinegar, soy sauce and sesame oil and process until puréed. Add to the quinoa and broccoli and toss to combine. Serve warm or at room temperature.

Cook’s Note - Another alternative is to combine the quinoa with water and salt in a rice cooker and use the steam basket that comes with the rice cooker for the broccoli.

Kohlrabi Salad in Fennel Seed dressing

2011-07-19T09:12:00.001-04:00

What is that weird looking celery green vegetable that is the size of an apple- even crispy like an apple, but has stems growing from it? The Kohlrabi. The most coveted part of kohlrabi is the bulb-shaped stem, which is usually peeled, then sliced or cubed before being eaten raw or cooked. It is one of the most widely eaten vegetable in Kashmir, yet not known well in the West at all. In fact, in Asia it's eaten raw as a finger food, much in the same way that we eat baby carrots as an Hor D'Ouvres. I think the reason why it's not as well known here in the West is because it's an acquired taste. Kohlrabi has the taste of a cross between an asparagus and a broccoli stem. Sounds appetizing.... hmmm.

Well, I was with you on that up until recently.

Growing up in my Afghani home, kohlrabi was typically served peeled and cut up as Hor D'ourves and served as an aperitif before the main meal. As a child, I could not appreciate this foreign root vegetable that I could not pronounce. Belonging to the CSA where there is a weekly surprise of vegetables, sometimes unfavorable, I received kohlrabi. I loved the challenge of creating a dish with a vegetable that I had an aversion to as a child. When I stumbled upon this recipe from Ivy Manning's Farm to Table Cookbook, I knew that this salad was going to change my view of this turnip. Kohlrabi, carrots and fennel are fused into a subtle salad that is refreshing and clean. The fennel seed and the sesame oil combine to mysterious effect, as you crunch your way through the salad. There's something about the dressing and the sweet crunchy vegetable batons that combine with the floral heat, creating a fanciful tingle on the tongue.

 Serves 4

Ingredients

2 medium red or green kohlrabi bulbs

 1 large carrot peeled

 1 teaspoon fennel seed or 1/2 teaspoon ground fennel 

2 tablespoons rice wine vinegar

 2 tablespoons olive oil 

1 teaspoon toasted sesame oil 

 1/2 teaspoon kosher salt, or more to taste

 1/2 teaspoon freshly ground black pepper

 1 small garlic clove, pressed

1 California green chili (long green pepper) minced

1 Peel the tough outer skin and cut the stems from the kohlrabi. Julienne the kohlrabi with a mandolin or in a food processor fitted with a julienned blade (you will have about 4 cups), and then julienne the carrot.

2 If using whole fennel seed, toast the fennel seeds in a small dry sauté pan over medium heat until they begin to brown slightly and smell toasty. Transfer them to a mortar and pestle or spice grinder, and grind them into a coarse powder.

3 In a small bowl, whisk the ground fennel seed, vinegar, olive oil, sesame oil, salt, pepper, garlic and chili. Pour over the vegetables and toss to coat.

Zucchini & Mushrooms in Chili Lime Dressing

2011-07-11T08:50:00.000-04:00

Just came back from Europe- was in Amsterdam and Berlin. Amsterdam is a beautiful city with over 100 canals where homes- as old as from the 1600's were built on the canals. Amsterdam was not always a city of canals- it's reclaimed land from the ocean. To keep up with the growing demand of the ever growing population during the Golden Ages, Amsterdam had to build out.

Berlin..... is another story. Trying to encapsulate the feeling of Berlin is a bit difficult. It's not a particularly beautiful city- there is a certain dreary feeling. After WW II, the U.S. flattened most of the city. So what remains are some historical places- in German called PLATZ. The University where Albert Einstein went to college is still a sought after university. All the statues are still intact. Sadly, the largest synagogue in Germany was burnt down, but what does remain is the facade and inside in a museum of what was. Most of the city has been built up and parts of it look like a throw back to the 1950's.

So I came home this past Friday which is after my CSA delivery on Wednesday. When ever I go away, I make sure to arrange for my share to be donated. As I came home to no food from my summer crop, I had to scrape a meal together with the little food I had left in the fridge. The next day, I ran into a friend of mine- Phil who lives in Kings Point and has a large lush property with tennis courts and along the tennis courts he grows zucchini. If you have ever grown zucchini then you know when it comes in- it really come in. The garden gets taken over by these large yellow flowers that look like they have given birth to zucchinis. So Phil generously offered that I come by and do my shopping. That's where this salad comes in....

This summer salad harmonizes sour and spicy flavors into a burst of freshness. The cilantro is aromatic and brightens the mild flavor of zucchini and mushrooms. An ideal and easy dish to prepare when there is a plethora of zucchini popping up in your local market, which is just about to come. Any leftovers can be refrigerated and enjoyed over the course of a day or two. This recipe comes from one of my most favorite vegetarian cookbooks, 15- Minute Vegetarian by Sasann Geiskpf-Hadler and Mindy Toomay.

Serves 6

INGREDIENTS

3 zucchinis
8 ounces button mushrooms, sliced
½ red onion, finely chopped
¼ cup cilantro, finely chopped

Dressing
¼ cup freshly squeezed limes (3 limes)
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon crushed garlic
½ teaspoon ground cumin
½ teaspoon salt
Ground Pepper to taste

Instructions

1 Slice each zucchini in half lengthwise, then cut the halves crosswise into ½ inch slices.
2 Place a steamer basket into a large saucepan. Fill the pot with enough water so that is just barely reaches the bottom of the steamer basket. Bring to boil over medium high heat. Once boiling, add zucchini and cover. Steam for 5 minutes or until tender crisp.
3 Meanwhile, in a small bowl, whisk together the lime juice, olive oil, chili powder, garlic, cumin, salt and pepper until emulsified.
4 In a medium bowl, place the mushrooms, zucchini, and onion, and toss. Drizzle the dressing over the vegetables, sprinkle the cilantro and toss to combine.

Curried Sweet Potato and Lentil Soup

2011-06-28T09:34:00.000-04:00

The most revered legume in Biblical times was the lentil, especially in the Jewish religion where lentils were eaten during mourning symbolizing the circle of life. Although viewed since ancient times as the poor mans food, in Arab culture it is considered an energizer and has flourished into many different dishes.

Preparing this soup transports me to my biblical and ancestral ties Lentils were part of the staple diet along the Spice Route; a region well known for its curry blends. Combining an ancient legume from the East with this orange fleshed potato creates a thick and hearty soup packed with spicy flavor. This soup uses the brown lentil, which has a bland flavor, however holds their shape well in cooking and so it's ideal for a soup stew.

Servings 8

Ingredients

2 tablespoons canola oil
1 large onion, chopped
4 garlic cloves, minced

2 medium sweet potatoes (about 12 ounces each), peeled and cut into 1/2-inch chunks
2 large stalks celery, chopped
1 tablespoon curry powder
1 tablespoon freshly grated ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground red pepper
3 1/2 cups vegetable broth
1 ¾ cup dry lentils, rinsed and picked through
6 cups water
2 teaspoon salt

1 In a large saucepot, heat oil over medium heat. Sauté the onions and garlic until the onions start to soften. Add the sweet potatoes and celery, and cook, stirring occasionally, until sweet potatoes turn a bright orange, about 10 minutes.

2 Add curry powder, fresh ginger, cumin, coriander and ground red pepper; cook, stirring for 1 minute.

3 Pour in vegetable broth, lentils, and water; heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 40 to 50 minutes. Add salt and adjust as necessary.

Cumin Spiced Green Beans

2011-06-20T15:18:00.000-04:00

For Father's Day my husbands children- Michelle and Jonathan decided it would be a nice idea to take their father out to wine country on the Gold Coast of Long Island. It's not too bad of a drive from where we live- about 45 minutes to Riverhead which is where you will find the first of many wineries that stretch out to Greenport- the tip of Long Island.

The weather was perfect to drive with our moonroof open and all the windows down as the cool fresh air swooshed through the car. Along the way, we stopped and just watched in awe birds protecting their nests, cows grazing and even horses galloping.

Nestled through the various wineries are farm stands where you can pick up fresh strawberries, rhubarb, onions, and green beans. Now since I already belong to a CSA, I did not want to buy too many things, but I could not resist out of all things- the green beans. I love the fresh snapping sound of green beans.

So I came home late last night and prepared a quick green bean dish with a side of basmati in my rice cooker. If you love Indian food- you will love the earthy and warming feeling that cumin imbues to these beans. These bright green and crunchy beans have sweet pods that combine artfully with the distinctive taste of cumin. Quick to make, yet full of an eastern aromatic flavor.

Ingredients

2 tablespoons olive oil

4 garlic cloves, crushed

2 teaspoons ground cumin

1-pound fresh green beans, trimmed and sliced diagonally 2 inches

Serves 4-6

1 Heat oil in a skillet over medium heat. Add garlic and cook, stirring to make sure it does not brown.

2 Add cumin and cook, stirring, for 30 seconds. Add beans. Bring to simmer and cook, covered, for 7 minutes or string beans turn to a darken green. Remove from heat. Season with salt and pepper.

3 Transfer to a bowl and serve.

Raw Beet Salad with Carrot and Ginger (Vegan, Gluten Free)

2011-06-13T12:05:00.000-04:00

The sweet, earthy, and delightful crunchy salad is a powerhouse for flavor and nutrients. The lime awakens your palate to the gentle undertone of ginger that carries you away to the Far East. Beets, originally cultivated in the Mediterranean is available in my summer crop share of my CSA. A wonderful jeweled root vegetable, much like the carrot, just needs to be shredded to release it's sweet flavor. What’s especially nice about this salad as well is that you can put it through the food processor for a quick salad. This recipe is adapted from Mark Bittman‘s How to Cook Everything who is an expert on getting the most flavors with the simplest ingredients.

Serves 4

Ingredients

1/2 pound small beets without their greens, peeled

1/2 pound carrots, peeled

2 large shallots, finely chopped

1 tablespoon minced ginger

Salt to taste

Freshly ground black pepper to taste

1/4 cup fresh cilantro, finely chopped

Dressing

2 tablespoons lime juice

1-tablespoon olive oil

2 teaspoons Dijon mustard

Instructions

1 Grate the beets and the carrots by hand or use a food processor fitted with a grating disk.

2 Combine the grated beets and carrots with the shallots and ginger in a bowl.

3 Season salad with salt and pepper.

4 Whisk together the limejuice, oil and mustard in a small bowl and pour into salad. Toss salad and taste seasonings. Adjust the seasoning as necessary.

5 Toss in the cilantro and serve.

Syrian Chickpea & Quinoa Casserole (Gluten Free & Vegan*)

2011-05-30T13:09:00.002-04:00

Memorial Day marks the start of summer and thank goodness warmer weather seems to have arrived. Yesterday in Great Neck Estates, we celebrated our Centennial with a big bash. The typical barbecue fare that most people have associated with Memorial Day weekend as the griddle sizzles with smoke.

I was manning the table for the Environmental Commission educating our 1000 families on Recycling, CSA's and Green Living. You can always drop me a line if you would like the comprehensive pamphlet that I created and I will be happy to email it to you.

In any event, Vegetarians seem to miss out on the barbecues and we are always in search of alternatives. It's like we are missing part of the fun. Memorial Day has always been associated with outdoor activities and barbecues while gathering with family and friends. So this year, I made a big dish suitable for a large crowd and almost anyone, especially the little ones will love it.

This Syrian dish known as Cascasoon is traditionally made with couscous, coming from the Arabic etymology, “minced into small pieces.” I have substituted couscous for quinoa, which does not compromise flavor whatsoever. For those of you that like melted gooey stringy cheese, you can bake the Cascasoon with cheese, which makes it more of a family meal that the kids will enjoy. I have used Muenster cheese, because I like that "Muenster" is a derivative of the Latin word "monasterium." Monks lived quiet simple lives in harmony with nature.

Memorial Day is the time to spend with your family- outdoors in nature, a meal that will bring harmony as you eat and chat together. This recipe has been adapted from Poopa Dwek’s Aroma’s of Allepo.

Serves 6 to 8

INGREDIENTS

2 tablespoons vegetable oil
2 yellow onions, finely chopped (about 2 cups)
4 cloves garlic, crushed
1 (16 ounce) package of Quinoa (2 cups)
2 cups cooked Garbanzo beans ** (One 15 ounce can, washed and drained)
1 ½ teaspoon salt
½ teaspoon ground black pepper
3 ½ cups water
¼ cup olive oil
¼ pound sliced Meunster cheese (optional)*

1 Heat oil in a large saucepan over medium heat. Sauté the onion and garlic for 6 to 8 minutes, or until translucent.
2 Add the Quinoa and continue sautéing until the grain turns brown, 4 to 5 minutes.
3 Add the chickpeas (if not using canned, otherwise add it in step 4) salt, pepper and water. Bring to a boil. Reduce heat simmer covered until all the water is soaked up, about 25 minutes.
4 Pour in the olive oil and toss gently. If using canned chickpeas, add it in this step.
5 Optional: Spoon the Cascasoon into a baking casserole dish and top with the cheese. Bake uncovered at 350°F for 10 minutes, or until the cheese melts.

Cooks Note:
* Vegan option if not using cheese in step 5.
** To Prepare: ¾ cup beans, soaked overnight or boil them for an hour. Remove outer layer; drain and rinse.

Raisin Walnut Spiced Rice with Swiss Chard (Gluten Free, Vegan)

2011-05-23T12:40:00.001-04:00

I know that most people dread Mondays- as it's the end of the weekend, that time you have off from work to spend your time as you wish. For others, like yours truly- I feel Mondays marks the start of a new week which always brings the potential for something new and exciting. I embrace that.

Something for your Monday sleepy heads- Meatless Monday is a movement or campaign that provides information and recipes you need to start each week with healthy, environmentally friendly meat-free alternatives. Their goal is to help you reduce your meat consumption by 15% in order to improve your personal health and the health of the planet.

Presidents Wilson, Truman and Roosevelt galvanized the nation with voluntary meatless days during both world wars. Meatless Mondays intention is to revitalize this American tradition. They are spearheading a broad-based, grassroots movement that spans all borders and demographic groups. By cutting out meat once a week, we can improve our health, reduce our carbon footprint and lead the world in the race to reduce climate change.

This dish has everything I love in a meal; brown rice with walnuts, which gives it a hearty crunch, while the raisins and ginger tie the whole dish with a tad of sweetness. Of course the Swiss chards soaks up all the flavor adding peaks of forest green to this robust dish. This rice dish is so filling it can be eaten on its own or as a side dish- thanks to Jan at Domestic Diva Blogspot who presented this recipe to Meatless Monday.

Serves 4

Ingredients

2 cups brown rice, cooked

2 tablespoons olive oil

2 shallots, chopped

1 tablespoon fresh ginger, peeled and finely chopped

1/2 cup jumbo raisins

1/2 cup walnuts, chopped

2 cups Swiss chard, coarsely chopped

1 tablespoon flat-leaf parsley, finely chopped

Salt and Pepper, to taste

Directions

1 Heat oil in a skillet over medium-high heat. Add the shallots and sauté for 3-5 minutes, or until softened. Stir in the ginger and cook for another minute until fragrant.

2 Stir and combine the raisins and walnuts and cook for 3-5 minutes. Stir in the Swiss chard and continue cooking for 4-6 minutes, or until wilted.

3 Stir to combine the cooked rice to the mixture. Reduce heat to medium-low and cook covered for another ten minutes, stirring occasionally. Season with salt and pepper and garnish with chopped parsley.

Sesame Oat Cookies (Wheat Free)

2011-05-17T08:29:00.001-04:00

Along the Silk Road there are various adaptations of sesame cookies with each country preparing its own signature version. In China, sesame cookies are made into a ball with a red bean paste. In Greece, they are called Koulourakia and are shaped into ovals and the cookie dough is softer and oilier than most other recipes. This version intermingles both the eastern origin of sesame seeds, sunflower seeds and raisins with the modern agricultural crop of oats readily cultivated in the west. These cookies are delicately spiced with cinnamon and allspice lingering in the background, however their presence is welcoming. Such a simple cookie to prepare, with a delightful crunch that is so unique.

Serves 20

Sesame Cookies before going in the oven

Golden Baked Sesame Cookies

Ingredients

1/3 cup tahini (Sesame Paste)
1/2 cup honey
1 large egg
1/2 teaspoon cinnamon
¼ teaspoon allspice
1/8 tsp. salt
1 1/2 cup old fashioned oats
½ cup apple sauce
1/3 cup unsalted shelled sunflower seeds, raw

1/4-cup dark raisins

1 Preheat oven to 350°F and line 2 baking sheets with waxed paper.

2 In a bowl, whisk the tahini, honey, egg, cinnamon, allspice and salt.

3 Stir in the oats, applesauce, sesame seeds, and raisins and mix until well blended.

4 With a teaspoon, drop large dollops onto baking sheet. Arrange 2 inches apart and bake for about 18 minutes or until firm and light brown. Cool completely in rack before storing.

Cajun Crunch String Beans (Vegan, Gluten Free)

2011-05-09T13:45:00.000-04:00

I used to shop at this Israeli spice store located in Queens, NY- the most muti cultured borough in the world named Pereg. It's a gourmet herb and spice store that makes their own spice mixtures and teas where they are sold by weight in huge glass containers or in burlap bags. It's just my kind of place- so authentic.

In any event, I shopped there for years and even trekked out to Queens when I moved to Long Island. It was that worth it because the spices are pure, fresh and natural with no additives, no preservatives, no added volume and no food coloring.

The last time I was there was a year ago. As usual they always displayed new things for their customers to try. This time it was cajun almonds. It was a gorgeous vibrant orange hue coating the almonds. I bought them, not knowing what I would do with them, until I had a recipe in mind. Since it was the CSA season and I got plenty of fresh snappy string beans, I figured these would work as a spicy topping. It was a bold spicy crunchy mixture livening up the string beans.

So months later and I wanted to make this Cajun Crunchy String Bean dish again. I drove out to Queens, only to find Pereg has closed and taken their business online. Disappointed, I went back home and decided to make my own Cajun Crunch Almonds.

Serves 6-8

ingredients

1-pound fresh string beans, diagonally sliced 2 inches

2 tablespoons olive oil, divided

4 garlic cloves, crushed

1/3 cup slivered almonds

1 tablespoon Cajun seasoning

1 Preheat oven to 350°F

2 In a small bowl; mix and combine the almonds, Cajun seasoning and 1 tablespoon olive oil. Make sure to coat almonds with the seasoning.

3 Line a small baking pan with aluminum foil. Arrange almonds in a single layer on baking pan and bake for 7 minutes in oven. Once done, set aside.

4 In a medium size saucepot, heat 1-tablespoon oil over medium high heat. Add garlic and stir until the garlic becomes fragrant and looks fuller.

5 Add the string beans into the pot and sauté, combining the oil and garlic. Lower heat and simmer covered for 15-20 minutes or until the string beans turn a darker green color.

6 When ready to serve, arrange string beans into a serving platter and top with the Cajun almonds.

Thai Quinoa (Vegan, Gluten Free)

2011-05-03T10:04:00.000-04:00

My parents used to live in Bangkok and when I would visit them, it was always a special treat to dine at the Thai restaurant in the Shangri La Hotel by the Chao Phraya River, also known as "The Brown River." No too imaginative with the name, the river was literally and still is brown.

My first boat tour down the Brown River, just minutes from the fancy Shangri La Hotel, and you were faced with rows and rows of shacks built on flimsy stilts in the water. Adults would launder their clothing in this brown water and children would happily swim in this mud water. It was so bizarre to me and a real eye opener at the tender age of 9 yeas old at the destitution many people in Thailand lived in.

I really appreciated the simple creature comforts of a fluffy bed, nice clothes, food and a warm shower.

I do miss Thailand sometimes, as it's also known as "The Smiling Country." Thai people speak very softly and always greet respectfully. This dish transports me back to Thailand with the delicate combination of lime and basil topped off with the heat from the jalapeño pepper. This recipe is from Susie Fishbein's cookbook Passover by Design: Picture Perfect Kosher by Design Recipes for the Holiday.

Serves 6

INGREDIENTS

1 1/2 cups dry quinoa
3 cups water
1 jalapeno pepper, seeded and minced
12 fresh basil leaves, finely chopped
¼ cup fresh cilantro, finely chopped
1/2 small red onion, minced
1 firm mango (not too ripe) peeled, pitted, and cut into 1/8-inch cubes
2 tablespoons olive oil
Juice of 1 lime

1 Rinse the quinoa thoroughly in a strainer. Do not skip this step or a bitter, soap-like natural coating will remain.
2 Once the quinoa is drained, place it into a medium saucepot with the water over medium high heat. Bring to a boil. Reduce the heat and simmer covered until the water is absorbed, about 10 to 15 minutes, or until the grains turn translucent and the outer layer pops off.
3 Meanwhile, in a medium bowl, combine the minced jalapeno, basil, cilantro, red onion, and mango. Drizzle in the oil, salt, and lime juice. Stir to combine.
4 Add the quinoa and toss to combine.
5 Serve warm or at room temperature.

Spiced Dried Fruit Quinoa (Vegan, Gluten Free)

2011-04-27T17:40:00.002-04:00

It has been quite some time since I got a chance to sit down and write a post. Passover has taken a good chunk of my time, between cooking and cleaning.

For many Jews around the world, Passover is a tough holiday because it's eight days with out eating any leavened bread, and for Ashkenazi Jews this has extended to almost anything leavened- like beans and rice also known as kitniyot. The custom is for Jews to follow their culinary heritage and traditions. So for the Ashkenazi Jews, kitniyot were not part of the culinary practice in Eastern Europe. I, on the other hand am a Sephardi Jew who eats rice and beans during Passover, because this were staple ingredients along most of the Silk Road. Now, where it gets a bit sticky is with my husband who is of Eastern European descent and was not accustomed to rice and beans on Passover. As a fair compromise to him, I made this Spiced Dried Fruit Quinoa, since it is one of the permissible foods to eat during Passover.

It was very important for me to celebrate my heritage as a Sephardi Jew, but also respect my husbands' traditions. Along the Silk Road, dried fruits are regularly used to catapult an ordinary dish to a festive dish. Since Passover is a holiday commemorating the Jews release from slavery, it calls for a celebratory dish. This quinoa dish was a fair compromise for us both. The quinoa is adorned with dried apricots and dates enhancing the aromatic flavors of the cinnamon, cardamom and ginger. The result is a warm and slightly sweet flavor almost sweet enough for a dessert, but I suggest it served with a curried vegetable dish. With this dish you are transported with flavors from around the world into your home. This recipe has been adapted from Martha Stewarts, Cinnamon Scented Couscous.

INGREDIENTS

1/3 cup almonds, slivered

3 cups water

2/3 cup dates, diced

1/3 cup dried apricots, chopped

1 teaspoon ground cardamom

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

Salt to taste

1 tablespoon vegetable oil

1 ½ cups quinoa

Serves 6

1 Preheat over to 350°F

2 Toast almonds in baking sheet for 10 minutes, stirring once.

3 Combine water, dates, apricots, cardamom, cinnamon, ginger, salt, oil and quinoa in a medium saucepan under a medium high flame.

4 Bring to a boil, cover and simmer for 25 minutes or until all water is absorbed.

5 Stir in almonds and serve.

Spicy Tofu and Asparagus Stir Fry (vegan, Gluten free)

2011-04-05T09:49:00.000-04:00

It has been well over a year since I have been writing my cookbook. A labor of love getting all the recipes I grew up with (Central Asian cuisine) and turning it mostly to vegan versions. At another post, I will discuss the concept of my cookbook more. So I was looking for inspiration with the concept of mindful cooking and mindful eating.... along I found Robin Robertson. She has written several vegan cookbooks, but my all time favorite book of hers is The Sacred Kitchen, which explores the interconnection of world wisdoms to elevate the kitchen into a healing shrine. It just so happens to sit well with me because I come from so many different cultural worlds myself- my parents are Afghan/Bukharian Jews who lived in Pakistan, India, Israel, Thailand and the United States. My fathers' side of the family lives in Italy and Hong Kong. You should see my passport with all those stamps!

In any event, Robin wrote a cookbook with a title of a similar name that I was thinking of for my cookbook (subsequently I will not be using it) Vegan, Fire and Spice. The book is an homage to world cuisines- of course I can appreciate that. Spicy Tofu brings such family nostalgia for me- my years in Thailand visiting with my parents and the Thai food is spicy and sweet (much like me!). The recipe I am posting today is from Vegan, Fire and Spice, a very simple stir-fry that took less than 10 minutes to prepare and 10 minutes to cook. The sauce is quite simple made up of mostly soy sauce, sugar, and a little seasame oil. But the tofu is enhanced with fresh garlic and ginger. And lastly, the extra spice of red pepper flakes will clear your sinuses. The flavors so simple, but exquisitely paired with the delicate asparagus. Be sure to buy the asparagus that are thin, otherwise you will need to trim the bottoms and pair them.

Serves 4

Ingredients
2 tablespoons soy sauce (Gluten Free)
1 tablespoon sesame oil
1 tablespoon water
1 teaspoon sugar
1 tablespoon canola oil
1 bunch asparagus, cut diagonally into 2-inch pieces
12 ounces extra-firm tofu, well drained and cut into 1/2-inch cubes
2 garlic cloves, crushed
1 tablespoon minced fresh ginger
2 scallions, finely sliced
1/2 teaspoon hot red pepper flakes, or to taste
1/2 tablespoon roasted sesame seeds (optional)

In a small bowl, stir together the soy sauce, sesame oil, water, and sugar. Set aside.
In a large skillet or wok, heat the canola oil over medium‑high heat. Add the asparagus and stir‑fry for 2 minutes, then transfer to a bowl using a slotted spoon.
In the same skillet, add the tofu, garlic, ginger, and scallions, and stir-fry until the tofu is golden brown, about 5 minutes. Return the asparagus to the skillet along with the red pepper flakes and stir‑fry until the asparagus is just tender. Add the soy sauce mixture and stir‑fry a minute longer, or until hot.
Serve over Jasmine rice and top with a sprinkle of sesame seeds.

Cranberry Coconut Munchies (Gluten Free)

2011-03-28T13:22:00.001-04:00

I am in need of warmth. Winter in the Northeast has been relentlessly cold. Yes, I know I should not complain, considering world events and natural disasters that have taken place recently. In truth, I am very grateful for all that I have, and have learned to create pleasant substitutions for things that I miss.

So what foods do you associate with warmth? If I had a magic wand, I would wave away and magically appear in the tropics, slurping away on a straw with a giant coconut in hand. Nothing like coconut to quench your thirst.

Since I am not a fairy princess- much to my dismay, I figured let me bake something that will induce the feeling of warmth. Cranberry coconut munchies, adapted from the eclectic Vegetarian cookbook by Nicola Graimes, is just that. I love recipes that combine ingredients from different regions that just work. These cookies are a mix of the traditional American cranberries with the tropical coconut. It's amazing how these two ingredients come together to form an alchemy in taste- like they were meant to be together.

These coconut cookies speckled with orange zest and cranberries have a tart-sweet crunch lending to an exotic flavor. Such a simple dessert, that is ready in no time for afternoon tea or coffee. Can be kept in an airtight container for up to a week.

Serves 20

ingredients

2 egg whites

½ cup confectioner’s sugar

1 cup almond meal

1 cup dried unsweetened coconut

Zest of 1 small orange

1-teaspoon vanilla extract

½ teaspoon almond extract

1/3 cup dried cranberries, finely chopped

1 Preheat oven to 300°F. Line 2 baking sheets with wax paper.

2 In a medium size bowl, with an electric mixer beat egg whites until stiff peaks form. This should take a few minutes.

3 With a spatula, fold the sugar, almond meal, coconut, orange zest, vanilla extract, almond extract into egg whites to form a sticky dough. Then gently fold in the cranberries.

4 Place heaped teaspoons of the mixture onto the baking sheet. Bake for 25 minutes or until golden brown at the top.

5 Cool on the baking sheets for a few minutes, then transfer to a wire rack until completely cool.

Upside Down Persian Rice Dish Reveals the Story of Purim~ Shirin Polo (Vegan, Gluten Free)

2011-03-17T14:57:00.000-04:00

Just like the elements of the seder plate or oil fried latkes, most Jewish holiday foods recall the story of the holiday. Purim is no different — we feast on hamantaschen that represent Haman’s hat (or pockets, or ears, depending upon which story you buy). But one of the central themes of Purim, hippuch or sudden reversal, is often left out of our celebratory food for the holiday. By adding dishes that include an element of reversal we can recall the story of the holiday at our own banquet. This year, I will serve Shirin Polo, a traditional Persian rice dish, which is served upside down to tell the Purim story through food.

Throughout the Megillah, things are reversed and turned upside down, over and over. Haman holds a great deal of power, until in a split second during a banquet, Esther changes everything, and his plot to annihilate the Jews is foiled. The very gallows Haman built to hang Mordechai was used to hang himself. Finally, fact that Esther, a Jew (even in hiding) was the queen of Persia is a reversal of expectations and norms of the time. So it seems only fitting to eat meals of foods that incorporate the idea of hippuch.

Shirin Polo, made with Basmati rice topped with rosewater infused orange zest, is a dish that is served upside down, from the bottom up, where the candied oranges are served at the top symbolizing the sweet turn of events for the Jews. In addition, this rice dish has a crispy crust cooked at the bottom of the pan where it is cracked and flipped over facing up on the serving dish. This symbolizes the evil plot of Haman, broken into pieces. Eating this culinary delicacy known in Farsi as tadig, is symbolic of enacting the mitzvah of destroying Amalek, the ancestor of Haman. By eating the tadig, we are are fulfilling the commandment (figuratively) of destroying Haman. The crunch and flavorful rice, recalls this theme of Purim and is the perfect centerpiece for a festive table.

The rosewater, which flavors and scents this dish, is a crucial element of Persian cuisine and so fitting for the Purim meal. In the Megillah, Mordechai who was related to the patriarch Jacob is referred to as the Rose of Jacob (Shoshanat Yaakov), when he refuses to bow to Haman.

Finally, I will serve this dish because it is may be similar to something Esther had prepared for the feast that plays the central role in the Purim story. According to the Talmud, in order for Esther to disguise her Jewish identity, she subsisted as a vegan. Shirin Polo could have been a typical festive dish that she would have eaten at her own banquet. It is for this very reason that the holiday of Purim is connected to feasting — to pay homage to the many banquets thrown by the king and queen in Shushan. By serving at our banquet it helps recall the story of the holiday where sudden reversals saved the Jews of Persia.

Courtesy of Javan Restaurant

Shirin Polo
Persian Sweet Rice
6-8 servings

Rice
3 cups Basmati rice
8 cups water
2 tablespoons salt

Orange Layer
1 cup finely slivered orange zest
1 cup brown sugar
2 cups water
Pinch of saffron threads
¾ cup roasted slivered almonds
2 tablespoon rose water
¼ teaspoon ground cardamom

~~~~~~~~~~~~~~~~~~~

4 tablespoon vegetable oil
pinch of saffron
2 tablespoon water

1) Wash the rice in cold water until the water runs clear. Soak in cold water and let stand for at least 3 hours. Drain and rinse.

2) In a large heavy saucepan, bring 8 cups of water to a boil with salt. Add the rice and cook until al dente, about 10 minutes. Drain and rinse again under cold running water.

3) To make the orange layer: Fill a small saucepan with cold water. Add the orange zest, bring to boil, drain, then repeat.

4) In a medium saucepan, combine the zest, water, sugar and saffron and stir over low heat until the sugar dissolves. Increase the heat to medium high and bring to boil. Reduce the heat to low and simmer until syrupy, about 20 minutes. Let cool, then stir in the rosewater and cardamom.

5) In a large saucepan, heat 2 tablespoons oil over high heat. Stir in the turmeric, then 2 tablespoons water.

6) Spread one-third of the rice in the saucepan. Scatter half of the orange zest over the top, cover with half of the remaining rice, then the remaining filling, and finally the balance of the rice. Poke 7 deep holes into the rice. Drizzle with remaining 2 tablespoons oil.

7) Place a paper towel over the top of the saucepan and cover with the lid. Cook over medium heat, about 10 minutes. Reduce the heat to low and simmer until the rice is tender and the bottom is crisp, about 30 minutes.

8) Carefully remove the orange layer from the top and set aside. Remove the rice layer and place on serving platter. Place orange zest on top of the rice. Break crust from the bottom of the pot and scatter over the top of the orange layer and garnish with the roasted almonds.

Mango and Coconut Cake (Vegan, Gluten Free)

2011-03-07T13:09:00.000-05:00

Right about now I could use some tropical weather as winter just does not seem to end here in the Northeast. Looking for sun light amidst this haze, I was inspired to make a tropical dessert from coconut and mango.

When I think of mango and coconut, I am transported to Thailand- they are famous for their mango and coconut sticky rice. While I do love that dessert, because mangos are one of my favorite fruits, I thought why not put the two tropical ingredients together and make a cake?

Although mangos are not in season yet, Trader Joe's sells mangos in their frozen section which are imported from India. I bought a bag, defrosted it and pureed it which serves as the fruity sweetener in this cake.

This low fat cake with tons of flavor has a spongelike cake consistency that is moist with pieces of mango interspersed adding a sweet surprise to every bite. This cake was inspired from The Witchy Kitchen's Mango and Coconut cake, however I have made it gluten free.

Ingredients

3/4 cup Oat Flour

3/4 cup Coconut Flour

2/3 Cup Packed Brown Sugar

1 Tsp. Baking Soda

1/8 Tsp. Salt

2 Ripe Mangos, pureed

3/4 Cup Almond Milk or Soy Milk

1/3 Cup Vegetable Oil

3/4 Tsp. Vanilla Extract

Flaked Coconut for topping

Preheat oven to 350 degrees and grease a round baking pan.
In a bowl, combine the flours, sugar, baking soda and salt. Mix thoroughly and create a well in the center. Place the almond milk, oil, mango, and vanilla in the well and mix gently till homogeneous. Pour into prepared baking pan and top with coconut. Bake for 27-30 min.

Mung Bean and Brown Rice Porridge (vegan, gluten free)

2011-02-15T08:36:00.002-05:00

This dish is actually called, Kitchari which is a staple comfort food in India. The word "kitchari' means "mixture" or "mess" as in "mess of pottage" or "mess of stew" or porridge. Judging from the picture below you can tell why... but I am here to tell you why you should try this jumbled mess - it is medicine.

The main ingredients are rice and mung beans, to which a variety of spices- cumin, coriander and turmeric are added for flavor.

It is an ancient Ayurvedic practice in India to fast with a "kitchari cleanse." In Ayurveda- an

ancient medical practice of India dating back 5,000 years, this mix of rice and mung beans is considered extremely easy to digest and is said to purify the digestion and cleanse the body of toxins. Kitchari fasting is actually a mono-diet, which means the body receives a limited diversity of foodstuffs and therefore needs to produce a limited number of digestive enzymes. The work of the digestive system is lessened, allowing for greater healing and cleansing to occur.

Kitchari tastes like a cross between a creamy rice cereal and a light dal. If it is a cold, blustery day or you are feeling under the weather, a steaming bowl of this classic Indian comfort food can both warm up your bones and restore sagging energy.

Ingredients

1 cup whole mung beans
2 cups short grain brown rice
4 1/4 cups cold water

2 tablespoons vegan butter
3/4 teaspoon sea salt or rock salt
1 tablespoon ground cumin (freshly ground makes a huge difference)
1 tablespoon ground coriander (freshly ground makes a huge difference)
1 tablespoon turmeric

Directions

In a large saucepot under medium high heat, pour the mung beans, brown rice and cold water together. Bring to boil and then reduce heat and cover for 45 minutes.
In the meantime, in a skillet; heat oil and fry the salt, cumin, coriander and turmeric until fragrant. Pour into the mung bean mixture and combine well to fuse all ingredients together nicely.
To the finished product you can top with some chopped up fresh ginger (good for circulation), a couple tablespoons of plain yogurt...and squeezes of lime.

Mung Beans

Cherry Almond Cookies (vegan, gluten free)

2011-02-07T13:05:00.000-05:00

Cherry and almond are one of those made-in-heaven combinations that you can truly never go wrong with. I made sure to source some really good quality organic dried cherries (Trader Joe's) for these cookies. I tend to think that, the quality of your dried fruit and nuts can make or break your sweet delights.

Delicious, with a tender chewy crumb. These cookies are subtly flavored with multiple layers flavors of interest– the more you eat, the more your taste buds happily discover the s

weet, sassy, nutty, and rich with love hugs and kisses cookies.

This recipe has been inspired from Vegan Cookies Invade Your Cookie Jar….

Yields 24 cookies

INGREDIENTS

1/2 cup brown sugar

1/3 cup canola oil
1 tsp. vanilla extract
1/2 tsp. almond extract
Zest of 1 lemon

1 cup All Purpose Gluten Free flour
1/4 cup coconut flour

1/4 cup shredded coconut
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup slivered almonds
3/4 cup dried cherries

DIRECTIONS

Preheat oven 350F degrees. Line two baking sheets with parchment paper.
In a large bowl, whisk together sugar, oil, vanilla extract, almond extract and lemon zest. Sift in flours, shredded coconut, baking soda, and salt and mix. When ingredients are mostly combined, add almonds and cherries and mix until thoroughly combined.
Drop cookies by generous tablespoons onto baking sheets–about 2 inches apart.
Bake for 10 – 12 minutes until edges begin to brown.
Let the cookies rest on baking sheet for 5 minutes before transferring them to wire racks to cool completely…

Cabbage Slaw in Peanut Sesame Dressing (vegan, gluten free)

2011-01-31T16:49:00.000-05:00

The name of this salad is actually called Ying Yang Salad with Peanut-Sesame Dressing from the Real Food Daily Cookbook. I'm going to provide a link over to 101 Cookbooks for the recipe, since Heidi Swanson reprinted it with permission, which I don't have.

The reason it's named such is because it is an homage to the ancient Chinese philosophy that all things in the universe contain elements of both yin and yang. The philosophy of yin and yang lies at the heart of Chinese culture. The first reference to yin and yang come from the classic works of Confucius. Taken literally, yin and yang means the dark side and sunny side of a hill. People commonly think that they are opposing forces, but in fact they are complementary pairs. In Yin and Yang cooking there is always a balance in color, flavors and textures. The challenge is to consume a diet that contains the balance between the two.

The crunchiness and coolness of the cabbage and carrots are the perfect counterpoint to the rich and creamy peanut dressing.

Serves 4

Ingredients

4 cups shredded napa cabbage
2 carrots, peeled and julienned
1 (2 1/2-inch) piece daikon radish, peeled and julienned
10 scallions, julienned
1 cup Peanut-Sesame Dressing (recipe below)
4 cups 1/2-inch cubes chilled ginger tofu (recipe below)
2 tablespoons toasted sesame seeds

Directions

Toss the cabbage, carrots, radish, and green onions in a large bowl with enough dressing to coat. Mound the salad into 4 wide, shallow bowls or onto plates. Arrange the tofu around the salad. Sprinkle with the sesame seeds and serve.

Peanut-Sesame Dressing

Makes 1- 1/4 cups

Ingredients

2/3 cup creamy peanut butter
1/3 cup brown rice vinegar
1/4 cup maple syrup
3 tablespoons water
2 tablespoons Gluten Free Soy Sauce
1 tablespoon minced peeled fresh ginger
2 cloves garlic
1 1/2 teaspoons toasted sesame oil
1/4 teaspoon crushed red pepper flakes
1 cup lightly packed fresh cilantro leaves

Directions

Blend the peanut butter, vinegar, maple syrup, water, tamari, ginger, garlic, sesame oil, and crushed red pepper in a food processor until smooth and creamy.
Add the cilantro and blend just until it's finely chopped The dressing will keep for 2 days, covered and refrigerated.

Gingered Tofu

Ingredients

2 (12-ounce) containers water-packed extra-firm tofu, pressed and drained
2/3 cup Gluten Free Soy Sauce
1/4 cup brown rice vinegar
1/4 cup toasted sesame oil
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon canola oil

Directions

Drain the tofu and save the containers. Cut into 1-inch wide strips, and pat dry with paper towels. Cover a large baking sheet with more dry paper towels. Place the tofu in a single layer over the towels on the baking sheet and let drain for 2 hours, changing the paper towels after 1 hour.
Whisk the soy sauce, vinegar, sesame oil, garlic, and ginger in a bowl to blend. Pour half of the marinade into the reserved tofu containers. Return the tofu slices to the containers, and pour the remaining marinade over. Cover and refrigerate at least 4 hours and up to 1 day.
Preheat the oven to 400'F.
Oil a heavy, rimmcd baking sheet with the canola oil. Drain the tofu and place it on the prepared baking sheet. Bake for 10 minutes on each side until golden brown and heated through. Serve warm or cold, or at room temperature. The tofu will keep for 1 day, covered and refrigerated.

Bok Choy and Shiitake Mushroom Stir Fry (Vegan, Gluten Free)

2011-01-24T14:47:00.000-05:00

Serving mushrooms whole, according to Asian tradition, is a sign of wealth.
These are just some of the things I have learned through my travels in Asia.

While my parents lived in Bangkok for many years, I had the opportunity to visit with them several times. Bangkok would serve as my hub to bounce to Hong Kong, and visit my family there. My fathers' first cousins developed a thriving import/export business in Hong Kong. Luckily I was raised close to them and we made every effort to get together during the summer. If it was not Hong Kong, it was NY. If it was not NY, it was somewhere across the globe at a Club Med. It was chaotic, but fun.

When I visited my family in Hong Kong they were so kind to me. We went to Lang Kwai Fong which was the HOTTEST place for international restaurants and nightlife.

Now if I am in Hong Kong, what do I want to eat?
Chinese Food- of course.

A number of different styles contributed to Hong Kong Chinese cuisine, but perhaps the best known and most influential is the Sichuan cuisine. It is is a style of Chinese cuisine originating in the Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as as ginger.

This Bok Choy with Shiitake mushrooms reminds me of those days in Hong Kong with my family dining at a typical Szechuan restaurant in red decor. All ingredients are so classic to the cuisine and so tasty. Pour it over rice noodles where the sauce is absorbed by the noodles.

Serves 2

Ingredients

1 tablespoon sesame oil
2 tablespoon minced fresh ginger
2 cloves garlic, minced
1 Bunch Baby Bok Choy, roots trimmed
4 ounces fresh shiitakes, stems discarded
1 teaspoon Gluten Free Soy Sauce
1/4 teaspoon red pepper flakes
1/4 cup water

In a large non stick skillet, heat oil over medium high heat. Add ginger and garlic and cook until fragrant.
Add bok choy and mushrooms. Stir until the vegetables have softened.
Meanwhile in a small bowl, combine, soy sauce, red pepper and water. Pour over the vegetables and continue cooking until the leaves are just limp.
Serve hot over noodles.

Leek, Mushroom and Lemon Risotto (Gluten Free)

2011-01-10T12:17:00.000-05:00

Here in the Northeast, winter has started early. We have been seeing temperatures hover in the 30 degree mark for weeks. Normally we don't experience this chill until late January early February. In fact, New York had one of it's biggest snow storms in recorded history just two weeks ago dumping almost 3 feet of snow with the wind drifts.

My everyday walk with my dog for 40 minutes has now dwindled down to a quick hop and jump up the block and around in 10 minutes flat. So both my dog and I have a lot of pented up energy. He has been sniffing away at my garbage, wrestling with all my papers in there, and I have been cooking good ol' comfort foods.

This past week I returned to my Italian fare... Risotto.

As a child I used to visit with my famalia in Italia every year, twice a year. I would stay with my aunt, who regularly made pasta every night for dinner. Sometimes she would indulge herself into making a Risotto. This would involve nursing this creamy dish for at least a good hour, while her armed tired from the stirring of this heavy dish. It was a good workout as beads of sweat used to gather by her brow. I think she enjoyed it.

Interestingly with all the pasta mia familia consumed, everyone of my cousins was THIN. Go figure... (no pun intended). Fresh pasta with a fresh suggo (marinara sauce) paired with red wine (for the adults) was a diet to thinness.

In any event, back to this Leek, Mushroom and Lemon Risotto I prepared. The combination of leeks with the chewy texture of mushrooms already lends this dish to a hearty fare. The lemon just lightens up the flavor with a delicate sprinkling of Parmesan. What's even more perfect about this dish is that everyone, including the kids will love it. It is just that good and versatile.

The rice is first cooked briefly in a soffritto (flavor base) of onion and butter to coat each grain in a film of fat, this is called tostatura. When it has evaporated, the heat is raised to medium high and very hot vegetable stock is gradually added in small amounts while stirring gently, almost constantly: stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. At that point it is taken off the heat for the mantecatura when diced cold butter and finely grated Parmigiano cheese is vigorously stirred in to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier, and left to cook with its residual heat.

Ingredients

2 leeks, cleaned, trimmed and chopped

8 ounces Cremini mushrooms, wiped and coarsely chopped

2 tablespoons olive oil

3 garlic cloves, crushed

6 tablespoons butter

1 large onion, roughly chopped

1 3/4 cups short grain brown rice

5 cups hot vegetable stock

grated zest and juice of 1 lemon

2/3 cup freshly grated Parmesen cheese

Salt and freshly ground pepper to taste

Serves 4

Heat the oil in a large saucepan and cook the garlic for 1 minute taking care not to burn it. Add the leeks, mushrooms and season with salt and pepper. Cook over medium heat for about 10 minutes, or until softened and browned. Remove the mixture from the pan and set aside.
Add 2 tablespoons of the butter to the pan and cook the onion over medium heat for about 5 minutes, or until golden and soft.
Stir in the rice and cook for about 1 minute. Add a ladleful of the stock to the pan and cook gently, stirring occasionally until all the liquid is absorbed.
Gently stir in more liquid as each ladleful is absorbed; this should take 20-25 minutes in all. The risotto will turn thick and creamy, and the rice should be tender, but not sticky or gluey.
Just before serving, stir in the leek and mushroom mixture, remaining butter, grated lemon zest and juice and half the Parmesan. Adjust the seasoning to taste.
When serving, sprinkle remaining Parmesan and springs of flat leaf parsley.

Roasted Brussel Sprouts

2011-01-03T08:43:00.000-05:00

Grapes of the Earth.... that's what I call these green leafy balls that grown on a stalk.

I was in Trader Joe's the other day (my favorite store) and they had a special for a GIANT organic brussel sprout stalk for $3.99. I just could not resist the price and the taste. Now you might be thinking.... brussel sprouts, what's the big deal here? They are just miniature cabbage balls and biting into them is like eating compacted leaves with a bit of a bitter after taste. Well.... if that's your experience with brussel sprouts, I am about to introduce to you a simple and quick recipe for these under dogs that will beckon you for more.

I could easily pick these brussel sprouts off the stalk and munch on it instead of a bag of chips. That's how much I love these!

Roasting the brussel sprouts in a basting of olive oil, kosher salt and freshly ground pepper turns this hard dense cabbage into a mysteriously caramelized outside and creamy on the inside. Your kids will love to pick at this, right off the stalk making it a fun hand to mouth snack.

Ingredients

1 Brussel Sprouts Stalk
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to Roast at 400 degrees F.
Baste Brussels sprouts generously with olive oil, kosher salt, and pepper. Place on aluminum foil, and center on oven rack.
Roast in the preheated oven for 30 to 45 minutes, turning the stalk every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Vegetarian Moussaka (Gluten Free)

2010-12-20T09:51:00.000-05:00

In the Mediterranean there are endless versions of moussaka, but the basic principle is layered vegetables alternating with layers of minced meat, tomato sauce and bechamel sauce. Typically the vegetables, be it potatoes or eggplants, are fried and then layered accordingly.

This light and and dairy moussaka is not only vegetarian, but not as heavy and fattening as the classic Greek moussaka. I used eggplants for this casserole and instead of breading and frying it, I brushed it lightly with olive oil and then broiled it. I personally do not like fried eggplants, because it tends to be a greasy with a pool of oil at the bottom of the dish.

To create the substance of meat in this vegetarian moussaka, I used feta cheese and cottage cheese which gives a rich and filling texture to the layers of eggplants.

In the summer time, serve this dish straight from the oven dish with a fresh leafy salad for a satisfying meal on those long summer evenings. In cooler months, try serving it with homemade potato wedges cooked with chilli flakes and olive oil for a filling plate of comfort food.

Serves 8

INGREDIENTS

1 large eggplants, unpeeled and sliced into 1/4 inch rounds
1/2 teaspoon salt
olive oil, for basting

Cheese Filling

4 ounces cheddar cheese, shredded
8 ounces cottage cheese
3 ounces feta cheese, crumbled
2 eggs, beaten
1/3 cup Gluten Free cereal, crushed
2 garlic cloves, minced
1 teaspoon chopped parsley

Tomato Sauce

1 tablespoon olive oil

1 large onion, sliced

5 tomatoes, diced
1 1/4 cups water
2 tablespoons oil
1 teaspoon garlic powder
2–3 tablespoons sugar
1 teaspoon salt, scant
1/2 teaspoon pepper

Directions

Sprinkle eggplant slices with salt and let stand ½ hour. Set your oven to broil. Pat dry with a paper towel, baste with olive oil on both sides. You can use a brush to baste. Lightly salt the eggplants and place on tray for the oven. Grill on both sides until golden, about 7 minutes on each side. Make sure the eggplants do not burn.
To prepare filling: mix together cheddar cheese, cottage cheese, feta cheese, beaten egg, gluten free cereal, garlic, and parsley.
To prepare tomato sauce: sauté sliced onion in oil until tender. Add remaining ingredients for sauce and bring to boil. Simmer covered for 20 minutes or until tomatoes have emulsified.
Put a layer of eggplant slices in a greased casserole dish. Place a tablespoonful of filling on each slice and cover with a second slice. Pour tomato sauce over eggplant slices. Cover with aluminum foil and bake at 350° for 15 minutes. Remove cover and bake another 20 minutes.

Broccoli and White Bean Salad with Chutney Dressing (Gluten Free)

2010-12-13T08:18:00.001-05:00

A wholesome salad that is perfect as a starter or a light lunch. I love crunchy foods.... something about it is just satiating. This salad is just that, with the crispiness of the fresh broccoli and the crunchiness of the almonds. Pack that with smooth creamy white beans and the sweet spicy chutney and you will find yourself on a flying carpet to the Taj Mahal.

Serves 8

Ingredients
1 broccoli head, cut into florets
2/3 cup plain non fat yoghurt
1/4 cup mango chutney
1 teaspoon curry powder
1 (15 ounce) can of cannellini beans *
1/3 cup slivered almonds
8 large lettuce leaves (for garnish)

* If you don't have a can of cannellini beans soak 3/4 cup of dried beans in a large bowl of cold water overnight. Drain. Place the beans in a large sauce pan of water, bring to a boil, and cook for 20 minutes. Drain. Return the beans to the pan, cover with cold water, and bring to a boil again. Cook until the beans are tender, 1-2 hours.

Place a steamer tray in a saucepan, pour about 2 inches of water into the pan, and bring to boil over medium high heat. Place the broccoli in the steamer tray, cover the pan and cook until barely fork tender (about 5 minutes). Transfer the broccoli to a colander, rinse with cold water and stop the cooking.
Meanwhile, place the yoghurt in a small bowl and whisk in the chutney and curry powder. Set aside.
Drain the beans in a colander and rinse. Pay them dry with a paper towel. Transfer the broccoli to a large bowl and add the beans and almonds. Pour in the yoghurt dressing and toss to combine. Season with salt.

To serve:
Line 8 salad bowls with a large lettuce leaf and mound the broccoli salad on top.

The Best Chocolate Cake Ever (Gluten Free)

2010-12-06T19:58:00.001-05:00

This is not one of those multi layered frosted cakes... I don't have the patience to make a day of baking a cake. I know that when it comes to chocolate cake, many people would disagree with that since most of the fun in baking a chocolate cake is tasting and licking away the batter and frosting. That would send me into a serious sugar high. No, this cake is not a whole day affair, but the taste is like it came from a gourmet patisserie.

This chocolate cake, is a moist, chocolaty no fuss cake that is soft, fluffy and GLUTEN FREE. You could also make it vegan with an egg replacer, but I did use two eggs for this cake. You will have to refrigerate the batter for at least 30 minutes before baking to improve its texture.

When baked, you can store this cake in the fridge, as it keeps well, however I like to warm it up before I eat into it again. As a cold cake it takes on more of a truffle texture, warming it up brings it back to a moist and bouncy cake.

Adapted from Heidi Swanson's Basic Chocolate Cake recipe.

Ingredients

1 cup brown rice flour

1 cup sorghum flour
1/2 cup coconut flour

3/4 cup non-alkaline cocoa powder (I use Trader Joes)

1 tablespoon baking powder (look for non-aluminum type)
3/4 teaspoon fine grain sea salt
1/2 cup barely melted vegan butter (Earth's Balance)
1 cup real maple syrup, room temperature
2 eggs, lightly beaten
2 teaspoons vanilla extract
1 cup coconut milk, room temperature
4 ounces good-quality bittersweet chocolate, shaved or finely chopped

Grease an 8x8 square cake pan.
Sift the flours, cocoa powder, baking powder, and salt into a large bowl. In a separate medium bowl whisk together the melted butter and maple syrup until it looks like caramel.
Whisk in the eggs, vanilla, and then the coconut milk. Pour the maple syrup mixture over the flour mixture and stir until barely combined.
Add the chocolate and stir until everything comes together and is no longer dusty looking - avoid over-mixing.
Refrigerate batter for up to 30 minutes, but no longer than 2 hours.
Preheat oven to 325F degrees with a rack in the middle. Pour the batter into the prepared baking pan and bake in preheated oven for 30 - 40 minutes.
Remove from oven and allow to cool.

Ginger Pear Crumble (Vegan, Gluten Free)

2010-11-29T08:16:00.000-05:00

I make this crumble most often once when the fruits of summer give way to apples and pears in the fall. Crumbles are easier to prepare and faster to bake than pies, crisps and cobblers and are the perfect showcase for seasonal fruits.

This dessert is the simplest of all: fresh pears are covered with a ginger snap topping and baked until the crust is crispy and the filling bubbles and thickens. Gingersnap cookie crumbs is the base for this sweet, nut-filled crumble that tops this pear crisp. I used Trader Joe's Gluten Free Ginger Snap cookies, however feel free to use any other brand of your choice. Serve with light cream or a scoop of vanilla yoghurt.

Serves 8

Ingredients

4 medium pears, pared, halved and cored
1/4 cup orange juice
1/2 cup finely crushed ginger snap cookies
2 tablespoons brown sugar
2 tablespoons chopped walnuts
2 tablespoons vegan butter, melted

Directions

Preheat oven to 350F.
Place pears, cut side up in a 9-inch pie pan. Drizzle orange juice over pears.
In a medium bowl, combine ginger snaps, sugar, walnuts and butter. With your hands work it until it looks something like mortar.
Pat ginger snap mixture over the pears. Bake in preheated oven for 20-25 minutes.