Monday, April 15, 2013
Quinoa with Tofu, Zucchini, Eggplant and Onions
INGREDIENTS:
-1/2 eggplant
-2 zucchini
-1 large white onion
-7 cloves of garlic
-2 roma tomatoes (optional)
-EVOO
-Salt
-1 cup of quinoa
-1 pack of extra firm tofu
-1/3 lemon (optional)
INSTRUCTIONS:
-Take one cup of quinoa and 2.5 cups of water, put them in a medium pot and cook on high until it comes to a boil then on medium with the cover on until the quinoa absorbs the water and reaches a desired texture. This shouldn't take more than about 12 minutes. If the water is running out and the quinoa isn't ready yet, add about a half'cup more and then check it.
-Rinse block of extra firm tofu under cold water for a few seconds. Then chop it into cubes, about 1cmx1cm.
-Steam tofu cubes in a steamer (15 minutes) or covered in the microwave if you only have one steamer (10 minutes). Everyone raves about the well-done texture achieved by cooking it this long.
-While the quinoa is cooking and the tofu steaming, chop the eggplant and zucchini into cubes about the size of a quarter. In another steamer, steam all veggie cubes for about 6-8 minutes, turning off the heat and uncovering them when they are 85% cooked.
-Then slice the onions into 1''x.5'' slices and sautée them in a large pan in EVOO on medium heat, stirring frequently with a wooden spoon, until they turn clear.
-While the onions are sautéeing, mince 7 cloves of garlic and if you want dice 2-3 roma tomatoes (optional). Once onions are clear, toss the minced garlic and tomato into the pan with a little more olive oil and stir it all around for about two more minutes, until the tomatoes have softened and/or the garlic has cooked a little (be careful not to let the garlic burn! a tip for this is don't mince it too too small and keep the heat on medium-low. Patience is key.) Add 1/2 tsp of salt and stir.
-Now add the tofu and vegetables to the sauce and stir it all together with the wooden spoon for a couple of minutes. Add a little more olive oil and/or salt if you want, you don't have to.
-Finally, add the cooked quinoa and thoroughly mix everything in the pan, at this point on low heat.
-Squeeze 1/4-1/2 of a fresh lemon into the dish and mix it in (optional).
-Serve with a full-bodied, buttery Chardonnay.
-1/2 eggplant
-2 zucchini
-1 large white onion
-7 cloves of garlic
-2 roma tomatoes (optional)
-EVOO
-Salt
-1 cup of quinoa
-1 pack of extra firm tofu
-1/3 lemon (optional)
INSTRUCTIONS:
-Take one cup of quinoa and 2.5 cups of water, put them in a medium pot and cook on high until it comes to a boil then on medium with the cover on until the quinoa absorbs the water and reaches a desired texture. This shouldn't take more than about 12 minutes. If the water is running out and the quinoa isn't ready yet, add about a half'cup more and then check it.
-Rinse block of extra firm tofu under cold water for a few seconds. Then chop it into cubes, about 1cmx1cm.
-Steam tofu cubes in a steamer (15 minutes) or covered in the microwave if you only have one steamer (10 minutes). Everyone raves about the well-done texture achieved by cooking it this long.
-While the quinoa is cooking and the tofu steaming, chop the eggplant and zucchini into cubes about the size of a quarter. In another steamer, steam all veggie cubes for about 6-8 minutes, turning off the heat and uncovering them when they are 85% cooked.
-Then slice the onions into 1''x.5'' slices and sautée them in a large pan in EVOO on medium heat, stirring frequently with a wooden spoon, until they turn clear.
-While the onions are sautéeing, mince 7 cloves of garlic and if you want dice 2-3 roma tomatoes (optional). Once onions are clear, toss the minced garlic and tomato into the pan with a little more olive oil and stir it all around for about two more minutes, until the tomatoes have softened and/or the garlic has cooked a little (be careful not to let the garlic burn! a tip for this is don't mince it too too small and keep the heat on medium-low. Patience is key.) Add 1/2 tsp of salt and stir.
-Now add the tofu and vegetables to the sauce and stir it all together with the wooden spoon for a couple of minutes. Add a little more olive oil and/or salt if you want, you don't have to.
-Finally, add the cooked quinoa and thoroughly mix everything in the pan, at this point on low heat.
-Squeeze 1/4-1/2 of a fresh lemon into the dish and mix it in (optional).
-Serve with a full-bodied, buttery Chardonnay.
Wednesday, September 28, 2011
Quinoa Burgers and Steamed Winter Vegetables (serves two)
INGREDIENTS:
-2 "Casa Vegana" quinoa burgers
-One batata
-One large potato
-One white onion
-Two large carrots
-20 asparagus rods
INSTRUCTIONS:
This is easy vegan comfort food available in Buenos Aires:
Step 1: Soak all the produce in 2 quarts water and 2 tbsp. white vinegar for 10 minutes to remove all pesticides (this is a general rule of thumb before cooking any fruits or vegetables if you are going to eat the skin).
Step 2: Peel the batata, carrot, and potato. Cut all into golf-ball sized chunks. Also cut the onion into chunks so that each flake is about 1'' by 1''. Place all in a large bowl.
Step 3: Cut the white ends off of the asparagus. They are too tough to chew. Steam the asparagus in either the microwave or using a stovetop steamer/pot. (Do this prior to putting the heavier winter vegetables in the steamer).
Step 4: When the asparagus are cooked, take them out of the steamer with tongs and place them on a plate. Then transfer the heavier winter vegetables from the large bowl into the steamer. The water in the steamer is already hot, making this process more time-effective.
Step 5: While the winter vegetables are steaming, take out a large pan and pour in 1-2 tbsp. of olive oil. On medium heat, heat the quinoa burgers in the pan (they are pre-cooked and just need to be warmed up). Remove them from the pan and put them on the plate with the asparagus when they are heated/browned (to your taste).
Step 6: Periodically check the steaming winter veggies. When the Potatoes/batatas/carrots are soft enough to easily puncture with a utensil, you can remove these veggies from the steamer pot and place them in a large serving bowl. Drizzle olive oil, and add a pinch of salt and a little fresh black pepper (if desired).
Serve and Enjoy!
ADDITIONAL INFORMATION:
Quinoa looks and tastes like a grain but is actually the high protein seed. It is originally from Peru and is popular in in many parts of Latin America. I have found it is easy to find quinoa to cook with in the USA and in Europe. I like to create balanced-plate recipes that may exclude meat and dairy, but not vital nutrients.
Find more information here: http://en.wikipedia.org/wiki/Quinoa
-2 "Casa Vegana" quinoa burgers
-One batata
-One large potato
-One white onion
-Two large carrots
-20 asparagus rods
INSTRUCTIONS:
This is easy vegan comfort food available in Buenos Aires:
Step 1: Soak all the produce in 2 quarts water and 2 tbsp. white vinegar for 10 minutes to remove all pesticides (this is a general rule of thumb before cooking any fruits or vegetables if you are going to eat the skin).
Step 2: Peel the batata, carrot, and potato. Cut all into golf-ball sized chunks. Also cut the onion into chunks so that each flake is about 1'' by 1''. Place all in a large bowl.
Step 3: Cut the white ends off of the asparagus. They are too tough to chew. Steam the asparagus in either the microwave or using a stovetop steamer/pot. (Do this prior to putting the heavier winter vegetables in the steamer).
Step 4: When the asparagus are cooked, take them out of the steamer with tongs and place them on a plate. Then transfer the heavier winter vegetables from the large bowl into the steamer. The water in the steamer is already hot, making this process more time-effective.
Step 5: While the winter vegetables are steaming, take out a large pan and pour in 1-2 tbsp. of olive oil. On medium heat, heat the quinoa burgers in the pan (they are pre-cooked and just need to be warmed up). Remove them from the pan and put them on the plate with the asparagus when they are heated/browned (to your taste).
Step 6: Periodically check the steaming winter veggies. When the Potatoes/batatas/carrots are soft enough to easily puncture with a utensil, you can remove these veggies from the steamer pot and place them in a large serving bowl. Drizzle olive oil, and add a pinch of salt and a little fresh black pepper (if desired).
Serve and Enjoy!
ADDITIONAL INFORMATION:
Quinoa looks and tastes like a grain but is actually the high protein seed. It is originally from Peru and is popular in in many parts of Latin America. I have found it is easy to find quinoa to cook with in the USA and in Europe. I like to create balanced-plate recipes that may exclude meat and dairy, but not vital nutrients.
Find more information here: http://en.wikipedia.org/wiki/Quinoa
Monday, September 6, 2010
Vegan Caprese Hors d'ouevres
INGREDIENTS:
-Soya Kaas mozzarella flavored soy cheese
-Sun-dried Tomatoes (not in oil or water, just dry)
-Fresh basil
-Olive Oil
-Fleur de Sel
-Toothpicks
DIRECTIONS:
-Slice soy mozzarella into 50-100 (or however many you think your dinner party will call for) 1" x 1" x 1/4" squares. Place them on a beautiful platter in a way that would make me proud!
-Chop sun-dried tomatoes into fourths and place one upon each soy square.
-Tear (or cut) fresh basil leaves into quarter-sized pieces. Lay one piece atop each tomato-clad square.
-Drizzle E.V.O.O. lightly over the platter.
-Sprinkle a pinch of Fleur de Sel (to taste).
-Stick a toothpick in each one and serve.
-For garnish/variation, add a pitted olive to each toothpick!
-Soya Kaas mozzarella flavored soy cheese
-Sun-dried Tomatoes (not in oil or water, just dry)
-Fresh basil
-Olive Oil
-Fleur de Sel
-Toothpicks
DIRECTIONS:
-Slice soy mozzarella into 50-100 (or however many you think your dinner party will call for) 1" x 1" x 1/4" squares. Place them on a beautiful platter in a way that would make me proud!
-Chop sun-dried tomatoes into fourths and place one upon each soy square.
-Tear (or cut) fresh basil leaves into quarter-sized pieces. Lay one piece atop each tomato-clad square.
-Drizzle E.V.O.O. lightly over the platter.
-Sprinkle a pinch of Fleur de Sel (to taste).
-Stick a toothpick in each one and serve.
-For garnish/variation, add a pitted olive to each toothpick!
Saturday, April 17, 2010
Kale Chips
INGREDIENTS
- Bushel of fresh kale
- Tablespoon of Extra Virgin Olive Oil
- A touch of sea salt and freshly ground pepper
- 3 cloves of fresh garlic
(optional)
- Cayenne pepper or crushed red pepper flakes
- Mozzarella: Rice cheese
DIRECTIONS
Ciao! Lara, here-- Alexandra's equally health conscious and culinarily creative counterpart. While our beloved friend travels throughout Europe and shares her phenomenal gourmet discoveries, I am in our home base of Manhattan. I would like to share one of New York's newest obsessions; Kale Chips. A couple that owns a health shop in Brooklyn started marketing their version of these delectable chips and sold them to Gourmet Garage and Whole Foods. These babies are sold at a ridiculous price (hey, it is Manhattan!); $7.99 for a small container. So, I decided to try my hand at it. They are super quick and easy to make and incredibly delicious!
Cut kale into chip-size pieces. Toss pieces in a large bowl with the Olive Oil, garlic, salt, and pepper. Pre-heat oven to 400 degrees. Place kale on a cookie sheet and cook in oven for 10-15 minutes until the kale becomes crispy and crunchy. Remove and enjoy a guilt-free chip-like snack! Before baking, you have the option of melting rice cheese or adding hot pepper if you feel like a little kick!
Friday, March 5, 2010
Ensalada Catalana
INGREDIENTS
-3 cups romaine lettuce
-1 large carrot (peeled and chopped)
-1/2 ripe avocado (cubed)
-2 tbsp grated manchego cheese
-1 can white albacore tuna (in water)
-4 spears of canned white asparagus
-5 chopped cornichon
-1 cubed tomato
-Dressing: lemon juice, olive oil, sea salt and freshly ground black pepper
DIRECTIONS
Toss up the lettuce, carrot, and tomato. Then, empty the can of tuna into a neat lump on top, squeezing the lemon juice and a drizzle of olive oil. Chop up the white asparagus, avocado, and cornichon and sprinkle on top so that the avocado and asparagus spears don't get mushy. Finally, sprinkle on the grated manchego cheese. This salad tastes incredible and makes a great lunch. The recipe was inspired by memories of the two summers I spent living in Barcelona. By the first bite, your taste buds will be instantly transported to a seafront cafe on the Mediterranean!
Wednesday, March 3, 2010
Macro Steam
INGREDIENTS
-1/4 cup of short-grain brown rice
-half a cup of cubed firm tofu
-2 tsp fresh ginger in very thin, penny-sized slices
DIRECTIONS
First, I'd like to start off by admitting that I had never cooked rice before I made this delicious meal two nights ago. So, if you are like me and are intimidated by the idea of cooking rice, and there are no instructions available to you on the rice packet because they are either in French or label-less because they're from a healthfood-store dispenser, I assure you that it can be done--albeit (maybe) technically incorrectly...
I put about a quarter cup of dry brown rice in a medium-sized pot, filled the pot with a couple inches of water, and let it cook on high heat (almost as if it were stovetop oatmeal). It took a long time, and a lot of experimenting with stirring, not stirring, covering, uncovering, adding more water when too much of it evaporated and the rice still wasn't done...and about 20-something minutes later, it was ready. So, you can do that if you don't know how to cook rice, but if you do, you are one large step ahead of the game!
While cooking the rice, I stirred in about a half-teaspoon of fresh sliced ginger. That gave it a great flavor. Next, I cut the firm tofu into 1/2'' cubes and threw it into a steamer with the other teaspoon-and-a-half of fresh sliced ginger. I'm lucky because my roommate is Chinese, and she has a colossal, double-decker Asian-style steamer that I have the privilege of using daily (anyone who is trying to eat more healthily or lose weight more easily should purchase one of these at your nearest Chinatown or restaurant depot). Lightly sea-salt the tofu and let it steam for about 12 minutes.
-This is where it gets creative: Take out a very shallow bowl (more like a plate-bowl hybrid). Hold the square sheet of nori seaweed with your hands on opposing sides to that it is situated horizontally, 8-10'' above the uncovered, steaming pot of rice (while the rice is still cooking). Hold the seaweed here, allowing it to absorb the steam, until it becomes malleable enough to mold into the shape of the plate/bowl without cracking. Now center the seaweed on the plate/bowl and mold it to its shape, creating a 'seaweed basket'.
Finally, form a neat, round 'baseball-sized' (or slightly smaller) mound of the brown ginger rice and place it in the 'seaweed basket.' Place the steamed ginger tofu cubes around the rice mound in the seaweed basket. Garnish with a barely-there drizzle of light soy sauce and a sprinkle of toasted sesame seeds. Pair with a side of steamed baby bok choy, green tea, and/or hot sake.
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