- 1/2 onion, diced
- 1/2 TB olive oil
- 1/2 bunch of kale, lower parts of stems cut out, rest torn into large pieces
- 2 cups of broccoli
- 1 sweet potato, peeled, cut into large chunks
- 3 cups of vegan bouillon
- some grate nutmeg
- 1/2 ts ground garlic
Saturday, April 30, 2011
Thursday, April 28, 2011
Wednesday, April 27, 2011
Besides a tournament of mud volleyball, it involved loud house music blasting from the fraternity houses, many people shaving their heads for a kids with cancer fundraiser and yes, free lunch – hamburgers, hot dogs, coleslaw and something that looked very much like beer (but very likely was no beer). I missed the free lunch by about 3 mins. Dang!
Tuesday, April 26, 2011
- 2 cans no-salt added diced tomatoes (I prefer the Trader Joes brand, but any other would work, too)
- 1 cup of water
- 1 cube organic vegan Rapunzel no-salt vegetable bouillon
- handful fresh basil (or 2 frozen cubes)
- 1 TB dry or fresh rosemary
- 1 hot pepper, finely chopped
- 2 garlic cloves, microplaned
- splash white or red wine
- 1 TB balsamic vinegar
- 1 TB organic brown sugar
- pinch of salt
- fresh ground pepper
- Garnish: daiya mozzarella and pepitas
Open the cans of tomatoes and puree to smooth consistency in a food processor (best: Vitamix). Pour into a pot and start heating it. Add the rest of the ingredients, mix well, and let simmer for about 10 min (or longer on very low heat, up to 30min). Serve with daiya mozzarella and pepitas.
Sunday, April 24, 2011
Roasted poblano corn salsa: (makes 3-4 small servings)
- 2 ears of corn (with husk)
- 2 poblano pepper, washed
- 1/2 red onion, finely diced
- salt, pepper
- 2 TB champagne or sherry vinegar
- 1 TB chili olive oil
- 1/2 ts organic brown sugar
Heat a pan on really high heat with sufficient oil so that the tuna will sear right away. Sear seasoned tuna on both sides for about 1 min (depending on you raw you like it). Plate with salsa. Enjoy!
Friday, April 22, 2011
And don’t forget to pick up your free coffee or tea bringing your own reusable cup to Starbucks today!
Wednesday, April 20, 2011
Tuesday, April 19, 2011
It is finally warm (at least for today), the lawn looks decidedly green instead of gray, and the salad also takes advantages of the spring buys: radicchio, apple, strawberries, gorgonzola crumbles, walnuts and balsamic vinaigrette.
Monday, April 18, 2011
Saturday, April 16, 2011
It is still more than chilly in Maine despite the abundant sunshine. Some patio furniture and the first plants are already outside. I am more than looking forward to a summer of vegan eats, so different from mostly frozen vegetables and salads in the winter, fresh seasonal produce will be available. When I saw cobs of corn at the supermarket, I was plotting my first vegan meal on the BBQ.
I cleared out some of the corn husk, and put the cobs on the grill on medium heat, and let the inside steam and perfectly cook protected by its own leaves.
After about 20 min, the hulls were charred and the corn perfectly steamed. I pulled back the husk to add some grill marks to the corn. The BBQ helped with the final removing the husk by them just burning it off.
At the same time, I put 2 big sweet potatoes on the bbq, poking its skin to let the steam escape. After 30min they were soft cooked and caramel sweet. Adding some garlicky kale salad, the first BBQ lunch was ready.
Thursday, April 14, 2011
After I enjoyed my birthday lobster, it was time to make stock. Slow cooked, with cognac, sweet onions, herbs, and tomatoes. It is waiting now in my freezer for my next seafood risotto.
Lobster Stock (based on Julia Child’s stock for bouillabaisse):
- 1 sliced sweet onion
- 2 TB olive oil
- A heavy 8-quart kettle or casserole
- 2 TB tomato paste
- 3 cloves mashed garlic
- swig of cognac
- 2½ quarts water
- 2 bay leaf
- ½ tsp thyme
- a few juniper berries
- a pinch of saffron
- a few springs of parseley and fennel (summer version)
- A 2-inch piece or ½ tsp dried orange peel
- 1/8 tsp pepper
- shells of 2 lobsters (not the body, just tail and claws)
Sunday, April 10, 2011
The gelato is freshly made everyday in small batches with authentic Italian recipes. Chocolate, berries, cinnamon, tiramisu and other wonderful flavors. It really puts you in heaven for 10 mins.
Gorgeous Gelato, 434 Fore Street, Portland, ME (website)
Thursday, April 7, 2011
Last time I perused the salad bar at the Whole Foods Market, I tried the ‘garlicky kale’. I must admit I was not a big fan of raw kale before since its texture felt too coarse, but the very garlicky dressing made me forget all about it. Grabbing a large bunch of curly kale last time at the grocery store, it was time to recreate the recipe, and it came out amazingly well
- 1/2 bunch curly kale, washed and padded dry
- juice of one lemon
- 1 TB extra virgin olive oil
- 3 medium sized garlic cloves, grated
- 1 TB Trader Joes' Champagne Pear Dressing
- 1 TB fat reduced feta crumbles
- pepper to taste
In a bowl, whisk all the marinade/sauce ingredients, and then rip the kale leaves into ‘chips’, discard the steams. Using your hands, mix in the marinade. Cover bowl with a lid, and let sit for about 1h in the fridge. Serve!
Wednesday, April 6, 2011
Monday, April 4, 2011
The temperatures outside need a little bit of help. A fiery hot risotto might do so, especially if it is made with home-made stock from Maine shrimp, hot fresh chilies, and scallops, mussels and shrimp.
- 1/2 cup Arborio rice, washed and rinsed
- 1 ts ghee (clarified butter)
- 1/2 sweet white onion, finely minced
- 3-4 garlic cloves, finely minced
- good splash of dry white wine
- 1 fresh hot chili, finely minced
- 1 1/2 cup of home-made shrimp stock (see below)
- 1 TB tomato paste
- 6 large scallops
- handful of frozen or fresh shrimp
- 10 mussels
- 2 TB fresh grated Parmesan cheese
Heat the clarified butter in a heavy sauce pan on medium-high heat. Add onion and sweat until translucent. Then add the washed rice, the garlic and the chili, stir and toast for 30 seconds on medium heat.Add the white wine, stir gentle and wait until it is evaporated. Turn down the heat to medium-low, and start laddling in 1/4-1/2 cup of heated shrimp stock to the risotto. Cook the risotto gently on low heat until the liquid is evaporated (4-5 min). Once the stock is cooked off, add another 1/2 cup of shrimp stock. Repeat until the rice is soft and cooked (about 20 min). Now, add the seafood and cook another 3-4 minutes until the seafood is just cooked. Add the parmesan cheese and gently stir in. Serve!
(makes 2 servings)
One advantage of buying fresh shrimp is that peeling them makes for a good amount of shrimp shells and a perfect basis for home-made shrimp stock.
- shells of 1 pound of (Maine) shrimp (lobster shells would work well, too)
- 1/2 onion, peeled and cut into big chunks
- 1 TB juniper berries
- 1 TB pepper corns
- 2-3 peeled garlic cloves
- 1 fresh bay leaf
Bring to a boil, and cook on ultralow heat (a bare simmer) for 2-3 hours. Discard shells, and sieve the stock. Freeze or keep in the fridge until use.