I’m a salad lover of the first degree and lately, I’ve seen a lot of Asian-inspired noodle salads that look so good I could eat them off the page (or screen).  The addition of slippery sweet sesame noodles adds special appeal for folks who would like salads if it weren’t for all the greens. This “tornado of greens” is adapted from a recipe at one of the cooking blogs I follow, Ezra Poundcake.

Sesame Noodles and Baby Greens with Peanut-Ginger Dressing

8 ounces soba noodles or whole wheat linguine or spaghetti

1 tablespoon sesame oil

1 cup Peanut-Ginger Dressing (recipe follows)

2 tablespoons basil chiffonade*

Grated zest of 1 orange

Grated zest of 1 lime

Sea salt and freshly ground pepper to taste

1 cucumber, peeled, cut in half lengthwise and sliced

4 scallions, trimmed and julienned

5 oz. bag organic mixed baby greens

Garnish with carrots, red peppers, parsley, chives, and/or chopped peanuts.

1.Prepare the soba noodles or whole wheat pasta as directed on the package. Drain, rinse with cold water, toss with sesame oil in colander, and set aside.

2. In a large bowl, toss the noodles, dressing, basil, orange zest and lime zest.

3. Add the cucumbers, scallions, and greens, and toss gently. Garnish.

4. Toss with the dressing just before serving.

Variations: Feel free to add snow peas, sugar snap peas, julienned yellow bell pepper, sprouts, julienned carrots, toasted sesame seeds, or chopped peanuts.

Other greens such as arugula, kale, spinach, or Napa cabbage can be substituted for the mixed baby greens, too.

Peanut-Ginger Dressing

Makes 1 ¾ cups

¼ cup creamy peanut butter, at room temperature  

Juice of 1 orange

Juice of 1 lime

¼ cup rice wine vinegar

2 tablespoons soy sauce

½ teaspoon red pepper flakes

2 tablespoons peeled, grated fresh ginger

3 garlic cloves, minced

1/2 cup canola or safflower oil

First, use a microplane (a must-have kitchen tool) for the orange and lime zest. (I had those cute always-sweet mandarin oranges called “Cuties” in the fridge so used four of those in place of one orange.) Then, cut the fruit in half and squeeze the juices out.

In a medium bowl, whisk together everything but the oil. Slowly add the oil, and whisk until all the oil is incorporated. Use immediately or refrigerate for up to 6 days.

Cooking Academy

* Not sure how to julienne carrots or chiffonade basil? What’s the difference between chopped, minced, diced? Here’s a very helpful video on knife skills by Food and Style.  Viviane Bauquet Farre’s mesmerizes you with her charming accent and soothing voice, and she makes slicing and dicing seem so pleasant and effortless

Slice, dice, mince and chiffonade for Vegetarian Times from Viviane Bauquet Farre on Vimeo.

She’s Cookin’s  recipe for Eggplant Parmesan was chosen as a finalist in Zov’s (of Zov’s Bistro fame) eggplant recipe contest and the judging is today; so I’m busy making Eggplant Parmesan “My Way” just as soon as I finish this cup of java Over the years, I fine-tuned the preparation of this dish to make it less heavy and lower in calories without sacrificing the robust flavor and cheesy deliciousness.

Wish me luck If it wins, you’ll see Eggplant Parmesan “My Way” featured as a daily special at Zov’s Bistro in Tustin!

For Meatless Monday, I’m sharing this so-simple hummus recipe from Real Simple magazine. Of course, you can buy hummus at any store, but for the cost of a can of garbanzo beans (also known as chickpeas) you can make your own in 5 minutes — and it’s worlds better! Because I prefer a little heat, I jazzed it up with a dash of cayenne and my current spice obsession called Ras el Hanout from Awaken Savor spices.  (More about Awaken Savor’s unique spice blends in a future post.)

5-Minute Spicy Hummus

1-15  ounce  can garbanzo beans, rinsed and drained

1 clove garlic, thinly sliced

¼ c. extra virgin olive oil, plus more for serving

2 tablespoons fresh lemon juice

1 teaspoon Ras el Hanout spice*

kosher or sea salt

¼ cayenne pepper (or paprika for less spicy) for serving

In a mini food processor or blender, puree the garbanzo beans and garlic with the olive oil, lemon juice, spice, and salt until smooth and creamy. Add 1 to 2 tablespoons of water as necessary to achieve desired consistency. Salt to taste.

Transfer to a bowl. Drizzle with olive oil and sprinkle with cayenne pepper or paprika. Serve with toasted whole wheat pita bread.

Enjoy!

Add a crisp green salad topped with your favorite veggies and you have an instant Meatless Monday meal.

* Note: Ras el Hanout is a traditional Moroccan blend of herbs and spices, popular across the Middle East and North Africa. The name means “head of the shop” in Arabic and represents the very pinnacle of spice blends. Ingredients include saffron, paprika, cumin, ginger, coriander, tumeric, fennel seed, and allspice to name a few. You may substitute cumin, but I highly recommend adding this Ras el Hanout to your array of spices.

After a day of indulging in chocolate and a rich and delicious Easter dinner at Spencer’s in Palm Springs  I tried to keep it light and healthy the next day. A Roasted Red Pepper Dip served with vegetable crudites and Oroweat toasted 100-calorie multi-grain sandwich thins was perfect.

Ingredients:

3 red bell peppers, roasted

1- 15 oz. can of organic cannellini beans, rinsed and drained

2 garlic cloves, minced

Juice and zest from 1 lemon

1 tablespoon olive oil

½ teaspoon cumin

¼ teaspoon cayenne pepper

1 tablespoons pine nuts for garnish (optional)

Method:

Preheat the oven or toaster oven to 450 degrees F. Core and slice red peppers in half, place on foil-lined tray and roast until skin is blackened. Allow to cool, remove skin.

Place all ingredients in a blender or food processor and blend until fairly smooth.  Add more olive oil for desired consistency and salt and pepper to your taste.

I used two of my must-have kitchen accessories (pictured below) for this recipe: this Cusinart mini-food processor that I bought at Sur La Table and I don’t know how I ever survived without a microplane for grating lemon and orange rind! (Its great for ginger – so much easier than mincing and the stringy part is left on the microplane). Both of these essential items can be purchased at my Amazon store.

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.

Roasted Asparagus

I used pancetta here, but noted a number of variations* which I’ve used and they’re all delicious, so pick the topping of your choice to add extra color and flavor after the asparagus is roasted.

Ingredients:

1 lb. asparagus

1 tablespoon extra virgin olive oil

kosher or sea salt

2 ounces chopped pancetta, sautéed until crispy and browned

*Variations:  minced garlic (roasted with the asparagus), add after roasting: carmelized onions, thinly sliced shallots, chopped tomatoes or roasted red pepper, drizzle with fresh lemon juice or balsamic vinegar.

Directions:

Preheat oven to 400 degrees F.

Wash the asparagus. Bend each stalk so the tough ends break off. Discard the ends.

Cover the baking tray in tin foil. Lightly spray with spray oil. Place the spears on the baking pan in a single layer.

Drizzle asparagus with olive oil, roll the spears around so all are coated. Sprinkle with salt. Roast for 8-10 minutes depending on how thick the spears are. Meanwhile, sauté the pancetta in a small pan.

Remove the asparagus, sprinkle the pancetta over and serve. Enjoy

When you see asparagus in the markets you know spring has arrived! We may not realize it as much as folks who have lived through months of snow and bitter cold, but the way asparagus suddenly pokes its head from still-thawing soil, it is indeed a harbinger of spring. And after a long winter of hearty soups, a more delicate one like this one is refreshing.

I’m sharing three ways to enjoy this wonderfully delicate vegetable in the next few days; the first is a Creamy Asparagus Soup.  Adapted from Clean Food, this soup was surprisingly creamy without a bit of cream – the creaminess is achieved through the addition of rolled oats! I’m loving this cookbook and you can buy it in my shop here and read more about it here. Mario Batali recommends it: “Clean Food is the most exciting book based on fresh produce and simple recipes I have used in years.

Creamy Asparagus Soup

This non-dairy soup has the richness of a cream soup without all the fat and guilt, and is super easy to make.

2 bunches of asparagus, (about 6 cups chopped)

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

3 shallots, finely chopped

½ cup rolled oats

1 quart rice milk or soy milk

½ teaspoon dried dill

sea salt and white pepper

chopped fresh parsley for garnish

Serves 6

Remove tough ends of asparagus by bending each piece until it snaps. Discard ends, wash remaining asparagus, cut into 2-inch pieces and set aside.

In a large pot over medium heat, sauté garlic and shallots in olive oil until soft, about 2-3 minutes. Add asparagus, oats, milk and dill. Bring to a boil, reduce heat, cover and simmer until asparagus is soft – about 10 minutes. Remove from heat and cool slightly.

Purée soup using a handheld blender. Add water if thinner soup is desired. Season to taste with salt and white pepper. Can be made 3-4 hours in advance, chilled to allow the flavors to blend, then reheat, garnish and serve. Enjoy

Please come back to enjoy a simple preparation of Roasted Asparagus and Asparagus and Mushroom Pasta

Handheld Blender: Available in the TM Shop

With tomorrow being St. Patrick’s Day, I’ve had Irish on my mind. Unlike many revelers on the Day of the Green, we’re not just Irish one day a year, The Don is of Irish/Scottish descent, his grandmother’s name was Bridgette O’Rourke for gods sake! So, besides the rustic, stick-to-your-ribs Irish Soda Bread I posted yesterday, I decided to cook something with another staple of the Irish diet, potatoes!

This soup is super easy to make and can be served hot or cold. When served cold it is called Vichyssoise. which is an American invention according to Julia Child, in Mastering the Art of French Cooking. There are only three ingredients:

Potato and Leek Soup

3 cups peeled, sliced potatoes

3 cups sliced leeks, white part only

1 quart organic chicken stock or broth*

2 c. water

*Use vegetable broth for a vegetarian version.

Simmer the potatoes and leeks in the chicken stock and water, partially covered, for 40 to 50 minutes or until the potatoes are tender.

Allow the mixture to cool. Purée the soup in a blender or food processor. Add salt and pepper to taste. That’s it!

Just before serving, add 1/2 cup buttermilk or pureed silken tofu* for vegetarian. Garnish with minced chives or parsley.

Serves 6.

Enjoy and Happy St. Patrick’s Day!

Sausage and peppers is a classic comfort food and it’s so easy to make. Sometimes I add chopped tomatoes to have more juice that soaks into the roll, mmmm. This time I added tiny portabella mushrooms because I had them in the fridge and they add a “meatier” taste – you know, cuz I’m trying to go meatless.  All the ingredients are from Trader Joe’s – they need to hire me – don’t you think?  I’m one of their best customers and promoters, yet Sprouts is opening in Huntington Beach on January 29th, so I might defect – hear that Trader Joes?

Sassy Sausage & Peppers (Vegan style)

1 pkg. Trader Joe’s Sausage-less Italian Sausage*, sliced on the diagonal

1 red pepper, cored and sliced

1 green pepper, cored and sliced

1 red onion, peeled and sliced

1 pkg. mini portabella mushrooms, sliced

2 T. olive oil, divided

1 t. butter

red pepper flakes

4 Panne Rustique Rolls (it’s all about the roll, folks)

Serves 4. * Of course, you may use real Italian sausage if you’re not vegan. I’ve had it both ways and its delicious either way!

Preheat toaster oven to 400 degrees. Cover toaster oven tray with aluminum foil and spray with oil so sausages don’t stick. Brown sausages in toaster oven turning once. Slice on the diagonal and set aside.

Heat 1 t. olive oil in large skillet, sprinkle with red pepper flakes. Add the peppers and onions and sauté, stirring every few minutes to evenly brown. Add more olive oil as needed to prevent vegetables from sticking.

Meanwhile, in a smaller skillet heat 1 T. olive oil plus 1 t. butter over med-high heat and sauté mushrooms, stirring to brown evenly, about 5 minutes or until the juices have cooked off.  (I do this in a separate pan because the juices from the mushrooms can make the pepper mixture mushy.) Add mushrooms and sausages to pepper mixture.

Warm the rolls in the toaster oven, slice in half and fill with sausage and pepper mixture.

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.