I first made this deliciously spicy, sweet, savory dish last year when I decided to get on board with the Meatless Monday movement and cut out meat once a week. Cutting meat one day a week can reduce the risk of cancer and cardiovascular disease while saving precious resources like fresh water and fossil fuel. Think about it: by reducing your meat consumption by 15%. you not only improve your personal health, but the health of the planet as well AND, it will challenge you to venture into the vegetarian or vegan realm and get creative Go to MeatlessMonday.com for more information, recipes, and to find out what health institutions, the media, chefs like Mario Batali, celebs like Oprah,and movers and shakers such as Michael Pollan and Wendy Murdoch (Rupert’s better half) have to say.

But first, are you ready to put the POW on some tofu? Check out my vegetarian take on a classic Chinese favorite: Kung Pao Tofu! This dish takes a bit more preparation because it calls for crisping the tofu first, but its totally worth it. It’s also important to have all your ingredients in place because, as with any stir fry, once you heat the wok or skillet the cooking part goes lightening fast

*Mise en place (pronounced MEEZ-ahn-plahs) is both a French term and a method.  It means “put to place” and is the arrangement of all the prepared ingredients in bowls on the counter or on a tray so that they are ready to go.

Published in 2002, the Passionate Vegetarian, by Crescent Dragonwagon, is one of my go-to cookbooks and a sentimental favorite as Crescent was an exciting restauranteur and person of influence in my hometown during the 80′s and 90′s. The Passionate Vegetarian is a bountiful cookbook whose 1000+ pages will captivate you with engaging storytelling and healthy, exciting, imaginative, and deeply satisfying vegetarian cuisine.

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Post tags: dairy free, gluten-free, Kung Pao Tofu, vegan recipes, vegetarian recipes

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A new month has rolled around and I’m super pleased to introduce you to Shelby B. of GlitterfulFelt Stories as our March Top Mom. Besides being a wife and mom of  three adopted children, Shelby designs and creates interactive felt board stories that help preschool children learn to read. She’s also a crusader for children’s literacy, autism, ADHD, saving our beaches, feeding the hungry and homeless, and children’s nutrition. Shelby sells her colorful and engaging felt boards based on popular children’s books  and writes a family-oriented blog at GlitterfulFelt Stories, please take a minute and check out her site.

Shelby’s youngest child has been diagnosed with autism, ADHD, and neutropenia and suffers from numerous food allergies, so she raises her own fruits and vegetables and is a strong advocate for cooking at home to give your children the healthiest meals possible.  She and her husband are writing a book about adopting children to help others adopt.

In case you’re not familiar with quinoa, it’s considered a super grain because of its unique qualities AND its gluten free and wheat free. Quinoa contains more protein than any other grain and provides all the essential amino acids in a balanced pattern. Quinoa was so important to the Inca culture, they referred to it as the Mother Grain.

Watch Shelby prepare this quick and easy salad with her kids and witness for yourself how much they love it!

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Post tags: cooking with kids, dairy free, gluten-free, kid friendly recipes, quinoa salad

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We’ve all heard the saying “you are what you eat” and yesterday my post focused on a recent article about how, more than ever, food defines social class in America more than the clothes you wear or the car you drive. Basically, the food that is available and affordable to the vast majority of Americans is processed foods and not organic, sustainable, fresh fruits and vegetables. We hope to change that, but it’s going to take time and a change in the mindset of many.

Meanwhile, it is possible to eat healthy on a limited budget without spending hours in the kitchen.  One of the most nutritious foods that even finicky eaters like in one form or another is tomatoes AND it’s on the shelves of every store from big box retailers to small neighborhood markets and quick stops. When I was growing up, I really didn’t like tomatoes  - even though they were homegrown and organic from our own garden. But I did love a bowl of chunky chili or my mom’s comforting beef stew on a frigid winter’s eve. It  wasn’t until much later in life  that I realized how utterly sweet and luscious those tomatoes were  and started planting a garden just so I could eat a juicy, red (or yellow) meaty tomato!

Whether you eat them raw or canned*, tomatoes are a significant source of fiber, Vitamin C and the antioxidant lycopene. Research results were presented at the American Dietetic Assocation’s Food and Nutrition Conference and Expo in November, suggesting that the nutrients in tomatoes may have a measurable impact on heart disease prevention. Since cardiovascular disease is the number one killer in the U.S., this is a VERY important finding in helping us pave the way toward heart disease prevention! Heart disease has directly affected our family, and more than likely, many of you reading this.

My husband was relatively young when he had bypass surgery, he ate healthy home-cooked meals and exercised regularly. In fact, his first heart attack struck him while he was on his regular 26 mile bike ride. In the words of his cardiologist, he had three strikes against him: he was male, over 40 and had heart disease in his family.  So start eating some tomatoes – in soup, salsa, chili, stew, pasta, pizza, or hey, even ketchup (minus the sugar and corn syrup please).

So let’s get to the recipe! I created this curry using Hunt’s diced tomatoes because it’s a brand that all stores carry. Not only did this take less than 15 minutes to prepare, but it filled the house with an exotic aroma, and has the added benefit of 6 grams of fiber from garbanzo beans I served it with spinach Bolani but its also great with pita bread or naan (which you can buy at Trader Joe’s for $2.99).

*Note: Research published in the British Journal of Medicine actually shows the body more readily absorbs lycopene from canned tomato products vs. fresh tomatoes, I was skeptical when I first read this, but it’s published in a medical journal here if you want to read it.

Disclosure: I was paid to write this post, Yay! Still, my opinions are my own.

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© Priscilla for She's Cookin' | from the heart, 2010. | Permalink | 16 comments | Add to del.icio.us
Post tags: Bolani, chickpea curry, chickpeas, easy, garbanzo beans, gluten-free, vegan, vegetarian

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Last week I shared my Cabernet-crusted Chile Rellenos and promised to tell you more about a fascinating new product: Cabernet Wine Flour. I was uber excited that this modern take on my favorite classic Mexican dish received so many compliments and I’m here to give you the scoop on the cabernet flour that inspired it.

CIA-trained Chef Rachel Marie Klemek is the force behind Blackmarket Bakery. When an email invitation appeared in my Inbox to join Chef Rachel as she “unleashes and demystifies her favorite new ingredient – Cabernet Wine Flour”, I responded in the affirmative at once and was among the handful of OC foodie writers who enjoyed a casual evening with Chef Rachel learning about the story behind Marché Noir Foods cabernet flour and applying our imagination and sense of adventure to concoct a mind-blowing dish using either the cabernet flour or cabernet pasta in Blackmarket’s kitchen. Did I get your attention with the Cabernet Hazelnut Torte

The “wine flour” is gluten free and adds a luscious new dimension of flavor. It can be substituted for about 12% of the dry ingredients in a baking recipe. The most amazing part is that by adding cabernet flour, you’re getting the health benefits of the antioxidants and Resveratrol found in red wine, as well as added fiber, iron and potassium from the grape skins! It’s a WIN/WIN –  for epicureans and the environment, because what has always been a byproduct of wine production, instead of going to waste, can now be a valuable resource and source of revenue on its own.

Indulge your epicuriosity! Wine Flour products are available at Blackmarket Bakery  (you’re missing out if you haven’t tasted their Cabernet brownie with jammy notes of currant and dried cherry!) and at select gourmet and specialty markets, wine shops, and northern/central coast wineries. For more info or a complete list of stores, and contact information visit Marché Noir’s website.

Some pics from the evening:

Here Chef Rachel gives Quyen Gin some tips on filling the pasta for ravioli:

Here Chef Rachel slices a loaf of Blackmarket Focaccia:

Where Louise Mellor unleashed her creativity with Figs and Blue Cheese Bruschetta:

Renee Fontes and  Anne Valdespino conspired on Cabernet Pasta with Smoked Candied Salmon and Cipollini Onions:

Blackmarket Bakery is located at 17941 Sky Park Circle #E  - Irvine, CA 92614  - (949)-852-4609

P.S.  Blackmarket Bakery offers innovative baking classes tailored to student interests. Here’s a preview of classes coming up in October:

Falling for Pumpkin – Oct. 4th SOLD OUT

Flatbreads, Pizza & Calzones – Oct. 12th

Halloween/Day of the Dead Treats – Oct. 16th

Croissants & Danish

Cake-Stravaganza – SOLD OUT

Chef Rachel holds this class monthly, so look out for it – it sells out every month! She also has classes for kids and teens.

The Cabernet Hazelnut Torte is a Blackmarket Bakery recipe that was orchestrated by Marla Meridith and Ciaran Blumenfeld that evening.

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© Priscilla for She's Cookin' | from the heart, 2010. | Permalink | 21 comments | Add to del.icio.us
Post tags: Blackmarket Bakery, cabernet flour, cabernet pasta, Chef Rachel Klemek, gluten free desserts, gluten-free, Marche Noir Foods

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Patio dining in southern California doesn’t get much better than this – unless you’re at the beach!
Two of the best items on the menu: silky Edamame Dumplings and Caramelized Onion Tart with Figs and Gorgonzola.

True Food Kitchen, newly opened in Fashion Island next to Roy’s.

451 Newport Center Drive

Newport Beach, CA

(949) 644-2400

P.S.  Bring your sunscreen – the stylish awnings have gaps and, since June gloom has finally disappeared, the  sun was intense! The photos were taken under the shade of the awning, where alas, I was not.

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Post tags: Fashion Island, gluten-free, Newport Beach, True Food Kitchen, vegan, vegetarian

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Second in my series of super easy asparagus recipes; roasting asparagus, or any vegetable, brings out its natural sweetness. This is one time where thicker spears work better than thin ones so the asparagus doesn’t get tough and stringy. You can even make these in your toaster oven – I do.

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Post tags: easy, gluten-free, seasonal favorites:spring, vegetable, vegetarian

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As my Tweet Deck pinged and drew me in and out and away from the work I was trying to do on Saturday, I was glad to see that one of Twitter’s power women, was tweeting about the PBS show with Robert Kenner, director of  ”Food Inc.” and Michael Pollan which aired in November, 2008.  It must have been a rerun but, nevertheless, it was relief from the usual tweets about everything you ever wanted to know and more about SM (social media).

You may have seen Food Inc., the documentary movie that takes a harsh look at everything we should know, but that giant food companies don’t want us to know about the journey that our food takes from the processing plant to the grocery stores of America.  Michael Pollan is the author of, most recently, In Defense of Food: an Eater’s Manifesto, and his previous book, The Omnivore’s Dilemma (2006) was named one of the 10 best books of 2006 by the New York Times and Washington Post and was the recipient of the California Book Award and the James Beard award for best food writing, to name a few.  He is the Knight Professor of Journalism at UC Berkeley and “few people reflect and report more astutely on the state of American food production and consumption than Michael Pollan”.  If you read these books, as I have, they will change the way in which you view food forever.

Anyway, that’s an intellectual introduction to a very simple recipe for my Mission Meatless series which I’ve launched in support of the initiative known as Meatless Monday.  Meatless Monday stems from the idea that YOU can change our food system and one way is to go without meat one day a week.  How does this help?  According to this  list of 10 things YOU can do to change our food system by  the website Hungry for Change, an estimated 70% of all the antibiotics produced in the US are given to farm animals which are then consumed by us.  If the entire population went meatless for just one day a week. think of how many fewer injected animals would have to enter the food chain and how much less secondary hormones and antibiotics you would be ingesting.

Two-Bean Taco Salad

*Easy       *Vegan      *Vegetarian    *Gluten-free

This takes about 15 minutes to prepare.  I keep these tostada shells stocked in my pantry.

Then all you have to do is heat the refried beans, drain the black beans, and prepare the veggies.

Tostada shells, warmed in the toaster oven

1 can vegetarian refried beans

1 can low-sodium black beans, rinsed and drained

1 pkg. prepared romaine lettuce

2 carrots, peeled and grated

1 avocado, sliced

1 cucumber, peeled and sliced

Spread the refried beans on the tostada shells. Top with romaine lettuce and arrange veggies on top, arrange cucumbers around the plate. Serve with purchased salsa. Add cheese if desired (not vegan).

Note: On second thought, the blustery weather we’re experiencing this week in SoCal calls for a warm, tasty, and satisfying bowl of  Vegetarian Minestrone.

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Post tags: easy vegetarian recipes, Food Inc., gluten-free, meatless recipes, Michael Pollan, two-bean tostada, vegan, vegetarian

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