Baked Tofu with Tamari-Ginger-Scallion Marinade

One of life's simple pleasures...baked tofu. Along with sprouted lentils it is also one of the easiest things to make. I like to prepare a batch on Sunday's and use it in my lunches for the week or add to salads and for quick snacks. Make a little or make a lot and share it with your loved ones.

Baked Tofu with Tamari-Ginger-Scallion Marinade

Preheat your oven to 325

Unwrap your tofu block and give it a gentle squish in a clean kitchen towel or paper towels to remove excess water. Slice it into 10, roughly, 1/3-1/4" pieces, or thicker of thinner, its up to you. There are no rules here. Make 4 thick pieces or cubes or get real fancy and make crazy shapes. To-fun!

Next line them up in a baking dish. In a small bowl add 1/3 of a cup of gluten-free Tamari, 1-2 teaspoons freshly grated ginger (grated fine). Wash and remove roots or slimy leaves of 3 scallions and thinly slice, set aside. Using a pastry brush or a spoon brush/cover each piece with the tamari-ginger mixture, flip and do the other side. If you run out of sauce no biggie, just whip up more. Then sprinkle the scallions on top. Bake in the oven for 15-25 minutes or shorter or longer depending on the thickness and shapes. The "look" you are going for is crispy edges...

Remove from the pan to cool and place in a container to keep in your fridge.

Other marinade ideas using Tamari as the liquid base:

Ginger-Garlic-Peanut Butter
Orange Juice-Ginger-Cayenne
Nori-Shitake-Ginger-Garlic-Oh my!
Curry Powder

The sky is the limit!

Curried Butternut Squash Soup with Coconut Milk

The other evening I made the first soup of the fall season. Every early autumn I get these flashes of foods that I don't crave in the summertime; soup and fresh baked bread. Must be the hibernating creature in me coming out. We had two Butternut squashes sitting on the counter from the community garden, a half can of coconut milk in the fridge and some fresh cinnamon sticks. I loosely based this creamy vegan soup off of a Rebecca Wood recipe from her cookbook by adding the coconut milk, omitting the carrot and celery and using coconut oil. The result was the creamiest most perfect balance of warming spices and sweetness I have ever had in a butternut squash soup. And the best part was it took no time to throw together making this an easy weeknight dinner with leftovers for the next night. Or double this and freeze it!

Curried Butternut Squash Soup with Coconut Milk
Serves 4, heartily...

2 tablespoons unrefined coconut oil
1 cinnamon stick
2 tablespoons fresh grated ginger
1 large sweet onion, chopped
1 large butternut squash, seeded and cubed with skin on (trust me on this!)
2 teaspoons curry powder
3 cups vegetable broth
1 cup coconut milk (full fat is best!)
Salt and Pepper to taste

In a large pot melt the coconut oil over medium heat. Then add the cinnamon stick and swirl it around until it becomes fragrant, about 1 minute. Add your ginger and saute for another minute, next add the chopped onion and saute until the onions are translucent. Add the squash and stir the mixture well. Cover, stirring occasionally for 10-15 minutes, or until the squash flesh and skin looks softened. Add the curry powder and stir well to combine, let rest for 1 minute. Then add the vegetable broth and coconut milk, you want the vegetables to be submerged but not totally covered. Bring to a boil then turn the heat down to low and let it simmer, covered for 20 minutes.  Remove from the heat, remove the cinnamon stick and blend with a hand held blender or transfer to a blender, blend until smooth. Salt and pepper to taste.

Serve with warm bread or toast and a green salad.

Enjoy!
XOMC

Roasted Eggplant & Tomatoes with Pan Fried Chickpeas in Coconut Milk

Sometimes the best dinners are the ones you come up with when you think you have to go grocery shopping but are too lazy to. This was the situation last night. After bringing the ducks up to the garden for a romp, coming home and continuing the duck house clean-up; I was rendered exhausted and hungry. Retreating to the kitchen I pulled out all the garden vegetables that were ready to be eaten. Eggplant, zucchini, large beefsteak tomatoes, cucumber, Swiss chard and garlic. I found a can of chickpeas and a can of coconut milk along with the delicious honey we picked up at Stone Barns. These things were to become dinner.

Roasted Eggplant & Tomatoes with Pan Fried Chickpeas in Zucchini Coconut Milk 
Serves 2

You will need:
1 medium sized eggplant
2 large hearty tomatoes
1 medium zucchini
4 large leaves of Swiss chard
1 can full fat coconut milk
1 can chickpeas
Olive Oil
Salt
Fresh black pepper
Half a lime
1 teaspoon fresh ginger
1 teaspoon Curry powder
Honey (to taste)
A few cloves of garlic with the skin on
1 small cucumber (optional)

Preheat your oven to 375 with the rack just one notch below the highest.
Slice the eggplant into half inch rounds then into half circles, place in a bowl and toss with a generous amount of olive oil and salt. Set aside.
Slice two tomatoes into half inch rounds and place on a baking sheet. Add the eggplant and drizzle both with more olive oil, salt and pepper. Place in oven to roast.
Slice your zucchini into 1/4 inch rounds and set aside.

Drain and rinse well one can of chickpeas, heat 2 tablespoons of coconut oil in a skillet, set heat to medium. When hot add the chickpeas, sprinkle with salt and a half teaspoon of curry powder. Toss around to coat and let it fry for about 2 minutes, add another sprinkle of salt and another 1/2 teaspoon of curry powder. Fry for another 2 minutes. Add the juice from half of your half of lime, turn off the heat. Remove to a small bowl to cool, taste test for more salt.

Check on the eggplants and tomatoes, turn the baking sheet and add a few generous grinds of black pepper, add your garlic, whole, to roast.

Back in the skillet add another spoonful of coconut oil over medium heat, when hot add a teaspoon of grated ginger, saute for a few moments scraping up the curry chickpeas remains and add your sliced zucchini. Saute until the zucchini is soft but not all the way, add the coconut milk, and the lime (yes, skin and all), bring to a bowl. Simmer on low for a few minutes then turn off the heat, leave uncovered.

Meanwhile set your oven to broil on the high setting and finish off the eggplants and tomatoes, you want a nice brown crust on the eggplant. While they are finishing drizzle your chickpeas with 1/2 teaspoon of honey to start, toss and taste, add more if desired. Stir in a half teaspoon honey (or to taste) to the coconut milk and zucchini.

When the eggplants and tomatoes are finished, remove from the oven and add the roasted eggplant to the coconut milk and zucchini. Chop up two Swiss chard leaves for each person into a bowl. Pour over the chard the coconut milk zucchini eggplant mixture, add a couple slices of roasted tomato, a clove of garlic, a spoonful of chickpeas and thinly sliced cucumbers for garnish. Watch out for the lime you added!

Its many steps but in about 45 minutes you will have a healthy, local vegan dinner that is so freaking delicious. Double everything and you have leftovers or dinner for four.

Sorry there are no pics...I was too hungry, the images above were taken at Stone Barns in New York this past weekend, post on the Sandor Katz Fermentation Workshop to follow soon.

XOMC

Farro Salad with Zuchinni Pesto and Avocado

I have a problem with cooking from cookbooks. Sure they are nice for inspiration and pretty pictures but actually following a ingredients list and recipe I find limiting and tenuous. So when I was stuck one night for dinner Shane found a recipe in a not-so-favorite cookbook of mine that called for cooked brown rice and a broccoli pesto. Easy enough. And I happened to have the ingredients on hand, with the exception of brown rice so I used farro. However I can't stand the way this cookbook is organized and the list of ingredients could definitely be improved upon. I won't name the cookbook but for those of you who know me well its by that blogger who uses lemon zest in almost everything.

You could use any grain with this summery salad dish, I am sure pasta would of course be delicious too! In fact last night I made it with a mixture of farro and millet I had in the fridge. Served warm or cold this dish would make a great summer BBQ or picnic contribution or eaten for lunch during the week. Make extra pesto and use it as a spread or freeze.

Farro Salad with Zuchinni Pesto and Avocado 
Serves about 4

1 1/2 cups cooked farro (or any grain you have around)
Cook the farro according to the package directions, this usually involves soaking the farro for 25 minutes.

While the farro is cooking chop up 6 cups of zucchini or broccoli or a bit of both and steam until just tender and bright green. When done transfer to a colander and run under cold water to stop the cooking.

For the Pesto:
2 cups of fresh basil
2/3 cups toasted walnuts
1/4 Parmesan-Reggiano
1/4 Creme Fraiche
1/4 Olive oil
Juice of one lemon
1/4 teaspoon salt (plus more to taste)
2 cups of the cooled and steamed zucchini and or broccoli

Put all the above ingredients into your food processor, blender or vita mix and process. Adding the olive oil and lemon juice while the machine is running.

When your farro is done cooking transfer to a serving bowl and add the rest of your steamed zucchini/broccoli and the pesto. Add  in one whole avocado chopped into chunks. Gently mix together, slat and pepper to taste. Serve warm or refrigerate until cool.

Enjoy!
XOMC

Lamb Burgers with Fresh Mint

Tap your heels together and repeat after me...

I wish I had a lamb burger...
Click!
I wish I had a lamb burger...
Click!
I wish I had a lamb burger...
Click!

No? Hmmm...well try this recipe using fresh mint and ground lamb, serve it up to 6 of your friends and swoon on a cloud in the summer heat with a glass of your favorite vino.
Not convinced about lamb? Too Barn-yard for you? Well try these facts on for size:

-Lamb is commonly included as a meat consumed in Mediterranean diets, which have repeatedly been shown to help lower risk of cardiovascular disease.
-Despite the fact that about one-third of the fat in lamb comes from saturated fat, lamb (especially when pasture fed)* can be a significant source of omega-3 fat and is also contains a large amount of monounsaturated fat (40% of its total fat). Both omega-3 fat and monounsaturated fat have been associated with decreased risk of cardiovascular disease.
-While pasture-fed lamb can naturally contain small amounts of trans fat, one of the trans fats it contains is vaccenic acid, a precursor for conjugated linoleic acid (CLA). CLA intake is associated with decreased risk of cardiovascular disease.
-Lamb is a good source of vitamin B12 and also provides important amounts of the B vitamins B1, B2, B3, B6, folate, biotin, pantothenic acid and choline. Vitamins B6, B12, folate and choline are especially important for healthy metabolism of homocysteine and can help prevent unwanted accumulation of excess homocysteine in the body. High blood levels of homocysteine are a key risk factor for cardiovascular disease.
-Trimmed lean cuts (like loin and leg) from pasture-fed lamb provide a ratio of omega-6:omega-3 fat of approximately 5:1. According to repeated research findings, this ratio falls into an ideal range for lowering risk of heart disease.
-Lamb provides antioxidant minerals that have been shown to help lower risk of cardiovascular disease by reducing unwanted oxidative stress. Lamb provides a very good amount of the mineral selenium and good amount of the mineral zinc.

*Enjoy your Lamb Responsibly*
Pasture feed lamb is significantly better for you that indoor fed-lamb, for a few obvious and not-so obvious reasons
-Recent studies have shown pasture feeding to be especially important for optimal nourishment from lamb. In research comparing indoor feeding on hay and nutrient concentrates with outdoor pasture feeding, pasture-fed lamb was found to contain significantly lower levels of trans fatty acids with the exception of a single trans fatty acid called vaccenic acid. Trans fats are a type of dietary fat that we want to avoid in large amounts due to increased risk of cardiovascular disease, but vaccenic acid is one specific type of trans fat that we do not want to avoid since it's the building block for a cardioprotective fatty acid called CLA (conjugated linoleic acid). In terms of total trans fat content, vaccenic acid content, and CLA content, we encourage you to select pasture-fed lamb over indoor-fed lamb.
-Changes in 2010 by the U.S. National Organics Program requiring at least 120 days of pasture feeding for all ruminant animals including cows and sheep, another great option for assuring pasture feeding is to buy organic!
-Support your local farmer and find one near to you that can provide fresh lamb, that you can freeze.
-Support farmers who practice organic and sustainable farming. Spending an extra few dollars on meat that was raised responsibly is a small price to pay for your health, the health of the community you're supporting and the environment.
-Enjoy lamb and all meats in moderation.

Lamb Burgers with Fresh MintServes 4-6

1.5 #'s of Pasture-fed/raised ground Lamb
1/3 of a cup of fresh mint, chopped
1/2 teaspoon sea salt
1/2 teaspoon smoked paprika
Couple twists from your pepper mill, set to semi-coarse

Place your lamb and the rest of the ingredient's into a medium bowl. Have a platter ready to transfer your burger patties to. Wash your hands well and be prepared to handle lamb and only lamb until you are done. When done wash your hands and everything else that touched lamb with hot soapy water.
Mix well using your hands until all ingredient's are well incorporated. Fight the urge to add more salt. Form into 6 patties about 1 inch think to 3-3.5" wide. If you have lamb left over equally divide the remaining to each patty.

Fire up your grill...proceed with grilling, or hand off your grilling to someone else (S does this part!) Grill for desired doneness, medium to medium well tastes best.

Serve with your favorite toasted buns, sliced cucumbers, this coleslaw and mayo. Plus some fresh vegetables on the side such as green beans.

Ba! Lamb info taken from here
XOMC

Fried Zucchini & Squash Blossoms

Hi! I have a confession.......

This summer I've been craving burgers and things fried in beer batter. Not only have I been craving these delicious fatty food stuffs but stuffing myself with them. Maybe its the 5 milers 4-5 times a week, all the fresh garden air or just a robust 30 year-old appetite, but I crave hardcore and once that taste settles into the giant part of my brain that's obsessed with food it does not leave until it's in my belly. On a personal food politic side note I have given up eating beef, I've gone back and forth with vegetarianism, veganism and back to all out carnivore, and oddly enough stopped consuming soymilk in exchange cow's milk or goat milk. In the end it came down to what it should have been in the beginning, cows are too damn cute and CAFOs are wrong. Now strangely enough I still think turkeys, lambs, goats, fish and chickens are cute but I still eat them...we'll tackle Swine on another day. Maybe that will change in a year or two or never, but I do know that my body needs animal protein to function properly. So when the urge strikes for it, I honor it, but I never let that big food part of my brain allow me to overdo it.
So! Back to vegetables. Last night I made the first fried young zucchini, with their blossoms as well as some young spaghetti squash with their blossoms. This year I planned on planting extra squashes exactly for the purpose to fry them. So happy I did! Seeing as I also planted a ton of basil this year I thought...how yummy would basil tops be fried? How good? Food orgasm good. It's a good thing I'm a runner...
You can fry just about any veggie, but there is something so enchanting about consuming a fleeting blossom in the middle of the summer picked moments ago from your garden. You can find blossoms at your local farmers market, get there early and plan to prepare them that day. You can also ask your favorite grower if they have any coming up and make a special request. Definitely ask for the young squashes, the size of your pointer finger, with the blossoms still intact, they taste like the most decadent vegetable entity on the planet.
Fried Zucchini and Spaghetti Squash Blossoms with Basil in Beer Batter
Gather enough small squashes and blossoms to allow for each guest to have 4 each (two small squashes with blossoms and two blossoms, OR if you have a ton make 'em all and have a party!)
You can use big basil leaves and basil tops to. The tops are the most tender however...to properly pinch off a basil top you want to take just below the first set of leaves where you see the split for the second set. Pinch flush with the new set. Big leaves take from the middle of the plant and save and inch or two of the stem.

Beer Batter*

1 cup beer (I like to use National Bohemian, Pabst or Labatts)
1 egg
2 teaspoons salt*
3/4 teaspoons black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne (or less or none depending on your personal relationship with heat)
1 cup floor
1 1/8 teaspoon baking powder
Peanut oil or canola oil for frying

In a medium size bowl whisk the egg really well. Add the seasoning, whisk. Measure and incorporate your flour and baking powder together in a separate bowl.
Gently rinse your squash and blossoms, set aside in a colander.
Heat up a 1/4 inch of oil in a large skillet. While the oil is heating up pre-heat your oven to the warm setting, place a baking sheet in the oven, paper towels are optional (no towels will keep the fried deletables crispy). Arrange your batter and blossoms close to the fry pan. Tongs prepared. Kitchen fans on, windows open...
Ready? Now incorporate your flour/baking powder mixture with the beer, whisk well until smooth. Using a basil leaf as your tester dip it into the batter like you would a floppy paint brush, let the excess drip off and lay it in the pan. It should sizzle, once sizzlin' repeat the process with the rest of your blossoms and basil.
Done-ness: Like pancakes the pieces will puff up, the blossoms will expand like balloons, flip, when you have reached side two they are done when they can be pushed around. Transfer to the sheet in the oven. Repeat until all are done OR serve immediately to your drooling friends. Making sure to save some for yourself. Drink with the beer you made the batter with.
Dips: yogurt, mayo or nothing. They are that good.
*you can use half of the salt if your watching your sodium intake, but then again why are you making this if your "watching" anything?

Welcome to the dark side....
XOMC

......summer......

After summer solstice I become nostalgic for summer's past...swimming at the Clay Hole, catching fireflies, late languishing dinners, itchy sunburns, warm tomatoes from the garden, my Dads coleslaw and burgers, beautiful boredom.....Then I snap back into the now moment and take into account of all that is summer around me; our new home, vegetable gardens, fireflies and foxes, dinners on our back patio/hideout as the sun sets, the relentless mosquito's, Earl's constant fox patrolling, S's euphoric rucus rides around the 'hood.
Relishing in the moment I decided to make two cold salads with the intention to make them last for a few meals. Which is ideal if your going to make your long summer evenings last...meaning not in the kitchen (at least not all the time). Well they were delicious...and I forgot to take photos, but do you really need photos? I mean they're salads...coleslaw and pasta...
I can't take credit for this coleslaw...one of my favorite cooking blogs Smitten Kitchen came up with this one...and it's the coleslaw to end all coleslaw's. So instead of writing it all out just go here.Deb at SK is my new kitchen hero, and there are good pics too! I would imagine you could substitute the parsley for fresh cilantro and if your feeling it some toasted walnuts for garnish. This literally took no-time to whip up and it makes enough for at least 6 people as a side dish. Plus the dressing (incredible!) makes enough for a whole other slaw. I used the raw milk blue cheese crumbles from Whole Foods for the dressing. It was perfect.

Pasta Salad with Basil, Soft Boiled Eggs and Preserved Lemons

Inspired by S's post yoga meal the night prior...I used leftover pasta which made this dinner a snap.

1/2 a box of Conchigliette
3-4 soft boiled eggs
1 cup fresh basil, chopped
Generous handful of green beans cut into diagonal 1/2" pieces
2 cloves garlic, minced
1/4 of a preserved lemon (or more!) minced with a bit of its oil (about 1 teaspoon)
2 tablespoon's ghee
Sea salt and freshly ground pepper

At the same time prepare your eggs and pasta.
Pasta: cook until al dente, rinse with cold water, drain and transfer to a large serving bowl. Toss with a 1/4 teaspoon sea salt and 1/4 pepper and the minced garlic; set aside...
Eggs...bring a pot of water to boil. When boiling, gently add your eggs and boil for 6 minutes. After 6 minutes turn off your heat and let them sit for one minute more. Run under cold water and let them sit in cold water until ready to use.

Chop your basil and green beans, set aside. Mince your lemon, set aside. In a large skillet heat your ghee on medium heat, its ready when a test green bean sizzles...
Add your green beans and saute for 1-2 minutes, add your pasta mixture and saute 1-2 minutes on medium heat, add the lemon and its oil, saute a few more minutes then transfer back into the serving bowl. Toss with the basil. Peel the eggs and slice into 1/4" over the bowl, toss, salt and pepper to taste. Let the dish sit for about 15 minutes to allow for the flavors to meld. Serve at room temperature.

XOMC

Beans, Beets and Sweet Potato Salad with Flax-Maple-Dijon Dressing

It's hot. REALLY HOT (yesterday's heat index 108!). And I STILL get hungry in the heat, but the last thing I want is to sweat over my stove. This is the summer of cool salads that are light enough for the heat, but substantial enough to be a meal. Last night I made this using up some canned beans and a large sweet potato; the last of the "winter" food stuffs. To round it out I added some beets along with romaine and beet greens from the Eric Waller Garden. To really make it yummy I whipped up a Flax-Maple dressing. Delicious!

Flax-Maple-Dijon Dressing
1/2 cup flax oil

3 tablespoons apple cider vinegar2 teaspoons maple syrup
2 teaspoons water
1 tablespoon Dijon
1 tablespoon fresh parsley (dried will work too)
1 clove garlic, pre-minced
generous pinch of sea salt
Place all ingrediants in a blender and blend until well combined.

Beans, Beets and Sweet Potato
Bring a large sauce pot to boil with 1 teaspoon of sea salt
Wash and peel one medium/large sweet potato, cut into 1/2 inch chunks
Wash beets and boil the sweet potato and beets together for about 10 minutes or until easily pierced with a fork
*If you are using large beets peel and quarter. Small beets, under 1.5 inches place with skin on into the pot of boiling water.
Meanwhile drain a can of garbanzo beans and black beans, wash the beans under cold water, drain and place in a large serving bowl.
When the beets and sweet potatoes are done drain and rinse with cold water, drain, add to the beans. *Don't forget to pop the beets from their skins!
Chop up and tear some romaine lettuce along with the beet greens. Wash and spin.
Fetch your dressing and add it all to the beans, beets and sweet potatoes. Refrigerate for 20 minutes.
After 20 minutes take your mixture from the fridge, stir it up and serve on top of the romaine and beet greens. Serves 2-4

XOMC

Some things I've been making...

Breakfast: Kale (from my front yard garden!), chopped and lightly saute in butter with minced garlic and red pepper flakes. Pour some whipped eggs with salt and fresh cracked pepper, cook like an omelet. Enjoy with toast spread with St. Andre cheese and fruit preserves.

Perfect summer evening meal; Spring rolls with rice vermicelli, baked tofu, shredded carrots, saute greens in coconut oil and peanut dipping sauce.

Baked tofu: one block of firm or extra firm tofu, squeezed of its water. Preheat oven to 350, cut tofu into bit sized rectangles, place in shallow roasting pan and brush with tamari/shoyu or Braggs, bake for 15-25 minutes or until golden brown. Set aside.

Bring a large pot of water to boil (big enough to accommodate spring roll wrappers) when boiling turn off and let sit. While the water cools a bit prepare your vermicelli, drain toss with a bit of sesame oil and place back in pot, cover. Grate 6 medium carrots, saute some chopped greens in coconut oil over medium heat (bok choy, kale, collards etc).

Peanut Sauce: 1 glass jar with lid, 1/4-1/2 cup of crunchy peanut butter, 1-2 teaspoons fresh grated ginger, 1-2 cloves minced garlic, 1/2 teaspoons red pepper flakes, 1 tablespoon tamari, shoyu, Braggs, 1/4 warm water. Place all ingredients in jar, stir and then shake it. I like to make a lot to keep on hand for spring rolls or pasta. Please note, make sure your stir then shake, and use caution when opening, heat tends to cause pressure and a mess. I never measure so adjust according to your personal taste.

Making spring rolls:

Using tongs take one wrapper and dip in the water bath for 3 seconds (hint: you want the wrapper to still look firm, it will soften quickly!) place on a dry cutting board. Near the last third of your wrapper place a bit of all your ingredients roll up like a burrito. Make enough until you have a meal. Eat.

If you make enough fillings you can store everything in your fridge for a quick meal during the week. All you need to do is boil some water and assemble.

Pasta with Pesto (and Shrimp!)

This summer I've become mildly obsessed with making pesto. Okay maybe more like fanatical...Not only have we been getting basil from our Great Kids share but I planted a ton of the green stuff in our garden as well. Did you know that you should pick basil in the morning when the essential oils are at their strongest? Pick the top leaf set after the dew has dried, but before the sun has cooked away their potent oil. Pinch just above the next set of leaf buds to keep your plant producing. When a basil plant has flowered the basil will turn and leave a bad taste in your mouth. Store in wet paper towels in a closed container in the fridge to keep the basil from turning black.

Basil is a symbol of hospitality in India and love in Italy. I would have to agree, the smell of fresh basil is comforting and somewhat hypnotic. I have fallen under its spell...and my freezer if proof of our love.

Pasta with Pesto (and Shrimp!)*

serves 4

Prepare your fresh or frozen shrimp and set aside, about 6 per person. Bring water to boil, enough for one box of fusilli pasta.

In a blender or food processor add:

1/4 cup olive oil

4 cups washed and dried basil leaves (remove stems!)

1-2 cloves of fresh garlic

1/2 toasted cashews, pine nuts or walnuts

1/3 cup shredded Parmigiano-Reggiano

Salt and fresh ground black pepper to taste

Blend all the ingredients together. Taste, add salt and pepper to your liking and check your consistency which should be similar to Greek yogurt. The mixture should have enough oil to keep your pesto moist as well as for your pasta. Adjust your seasonings and oil accordingly and let it sit for the duration of time it takes to cook your pasta and shrimp. Add your pasta to your now boiling water. Saute your shrimp in a separate pan until pink and slightly browned. I like to use ghee to give it that nice golden brown color, and it smells amazing, if you'd like add some fresh parsley if you have some around at the very end of your shrimp saute.

Drain your pasta add it back to the pot with about 1-2 tablespoons of olive oil, toss. Taste test your pesto again...adjust seasonings...blend again...add about half to your pasta, use a little heat to help distribute the pesto around. Once mixed add to plates along with the shrimp. A little extra Parmesan on the side, a nice bottle of wine...and eat it! You'll fall in love too...

*I recommend listening to Finger Lickin' Good by the Beastie Boys while preparing this dish!

Freezing your Pesto...

You can freeze pesto in ice cube trays or small plastic/glass containers. I line the ice cube trays with plastic wrap first so I can easily pop out a cube of frozen pesto when the craving strikes. Simply lay a piece of plastic wrap on top of your tray and plop in the pesto. Lay another piece of plastic wrap on top along with wax paper, rubber band and freeze. If using a plastic or glass container fill with pesto and a layer of plastic wrap on top, date and freeze. Now you have pesto for January!

Zucchini Lunch a la Lajoie

What you need for a...
Zucchini Lunch a la Lajoie
serves 3

A adorable little old lady
A well weathered cast iron skillet
A wooden spoon of equal experience
A 100 year old Vermont Farm house
A porch
A snoozing dog
A loved one reading on the porch
An overcast sleepy day
Garden fresh zucchini, onions, red peppers, garlic and basil

Well you don't need all those things but it may help with the magic feel of it all. You do however need the following:

3 Medium sized Zucchinis cut into 1/4 coins
2 small onions (or one medium) sliced into 1/4 rounds
2 cloves garlic thinly sliced
Half of a red pepper sliced into thin strips
Handful of fresh basil, washed, dried and torn into pieces
Soy sauce

Heat 1 tablespoon of olive oil in your frying pan. When hot add the Zucchini, onions and garlic. Saute until the zucchini is slightly browned. Add the pepper, saute for 2 minutes add the basil for one minute more. Voila! Call in the troops!

We had green tea with our lunch and topped the Zucchini Lunch a la Lajoie with Chow Mein noodles and soy sauce. You could also serve this with brown rice. Marion wanted ice cream for dessert, with spoons of course.


iphone photos a la shane...

Dinner vs Supper: Spinach lasagna

Over the weekend I visited NYC with my friend Jackie and met up with my Dad and Stepmom and a long time friend. We had an amazing weekend together filled with food, shopping, art, drinking and all around visual consuming. By Sunday the schlepping of bags and constant hum of the city was starting to wear on me. I missed my house. Especially my kitchen and the people that inhabit it. So last night after a long day at work and the juggling of more errands, I wanted to make a proper meal. And not just any meal, I wanted comfort food. And so did the people I was cooking for. By the time I got around to making dinner it was 9pm. Which is technically supper, but unlike supper (defined as a "light meal before bed") this was slightly heavy and served at exactly 10:25pm. But no one seemed to care, I was hungry (literally) for some QT with my buddies and a full belly after the long day and jam-packed weekend. I decided on making one of my favorite dishes adapted from the cookbook that taught me how to prepare vegan food; How it All Vegan. Its for Spinach Lasagna and it never fails. I'm proud to list this as my first adapted recipe because no matter what type of food consumer you classify yourself as (or don't) you will LOVE this dish. If my carnivore Dad likes it so will yours.

Shane and Douglas consuming lasagna last night...



Spinach lasagna*

Preheat your oven to 350, Prep time about 30 minutes
Total time: 1-2 hours depending on your kitchen agility.

Lasagna pan or similar deep pan

1 box or more Lasagna Pasta (I like to use Bionature 's whole wheat lasagna)

1/2-1# Mozzarella, shredded

Pasta Sauce: (make a bunch of this when these veggies are in season...freezes really well)

4-8 Tomato's, diced (best if in season)
1 24 ounce can of diced Tomato's
2 Carrots sliced into 1/8" thick rounds, or finely chopped
1/2 Red Pepper, chopped into 1/2 squares
1/2 Green Pepper, chopped into 1/2 squares
8-10 Crimini Mushrooms, sliced
1 medium Yellow Onion, finely chopped
A hearty handful of fresh Basil, washed, dried and chopped well
1Tbsp of fresh Oregano, washed, dried and chopped well
1Tbsp of fresh Thyme
1/2 tsp fresh ground Black Pepper
1 tsp sea salt
2 Tbsp Extra-Virgin Olive Oil
Scant tbsp sweetener of your choice (optional)

When your ingredient's are chopped and prepped for the sauce start a large stock pot of salted water for your pasta. Then heat half of the olive oil in a large sauce pan on med-lo, when heated saute the mushrooms until slightly browned, remove to a bowl, add the rest of the olive oil and saute the onions until translucent, add the mushrooms back along with the herbs, peppers and carrots. Saute until the veggies are soft but not mushy, 5 minutes. Add the tomato's and whole can of diced tomatoes (juice too), add the black pepper and salt, stir, cover and bring to a simmer. Cook for about 20minutes, stirring occasionally. Adjust your heat so that your sauce stays at a simmer. Taste and adjust your seasonings accordingly, add some sugar if the mixture is to acidic. Cook for 10 minutes more and remove from heat. The sauce will be thick, thin with water or vegetable stock if you want a thinner sauce.

While your sauce is cooking start your pasta, add 1/2 a box at a time, cook until almost al dente about 5-6 minutes. While you pasta is cooking make your Spinach-Tofu Mixture.

Spinach-Tofu Mixture: (note you can make this ahead of time and it freezes well)

1# Firm Tofu
1 tsp dried oregano
1 tsp dried basil
1/4 tsp white pepper
1 large shallot bulb, roughly chopped
2-4 cloves of garlic, quartered
1/4 cup soymilk or whole milk
2 tbsp lemon juice
2 cups fresh chopped spinach (you can use frozen too just make sure you have gotten all the excess water out)

Blend all ingredient's together except the spinach to a smooth consistency, if your blender is less than perfect you may want to blend in batches. Stir in the spinach. Set aside.

Assembly:

Spread a thin layer of the Pasta Sauce on the bottom of your pan (just enough to coat it) add a layer of pasta followed by a layer of the Spinach-Tofu Mixture followed by a layer of mozzarella. Another layer of pasta followed by a layer of sauce followed by the rest of the spinach tofu, another layer of sauce and mozzarella. Bake for 30-45 minutes until bubbles appear around the edges of the pan. You may want to rotate half way through for even browning. Let it rest for 10 minutes before cutting and serving. Serve to loved ones with a simple green salad and olives. Wine, candles and goofy boys are optional.

*Notes:

You can use many variations on this dish. Try adding finely grated in-season zucchini, carrots and mushrooms. Add some browned veggie or real sausage. I've also made this vegan-gluten free with great results. Make a double batch and freeze one for later. Try making individual lasagnas in ramekins. If you are not using cheese add more pasta sauce to the top and if you like Nutritional Yeast sprinkle a little of that on top for flavor.

Thank You Dinner with J and M

A couple of weeks ago my friend Jackie asked me to develop a diet plan for her. Being obsessed with healthy eating my friends always seem to come to me for advice on how to eat better, and I LOVE giving good sound food advice. This was the first time I actually put my food resources to paper and I surprised myself to just how much I know. We took some time to talk about her eating habits and her goals. I wanted to make sure that I did not impose my particular eating lifestyle in learning about and developing hers, because everybody is different and everyone needs different foods to benefit them. What I ended up giving her was a 5 page document that listed all the foods that I thought would benefit her, what foods are best purchased organically as well as foods that I thought would be her personal Superfoods along with a list of new items to slowly start incorporating into her Palate and Pantry vocabulary.
Last night she thanked me with a beautiful dinner along with another M friend of ours. It was fantastic! And to my delight she told me that the new eating plan was working for her and her initial goals are being reached. Its so exciting to see that food is empowering her to explore and eat new things. Needless to say I was totally flattered and impressed by the meal she made.
Go Jackie Go!

She prepared the following:
Mango and Avocado Salsa
Bruschetta
Quinoa and Zucchini Salad with Cilantro Lime Dressing
Vegetarian Lentil Burgers