Vietnamese Bahn Mi with Do Chua and a Sriracha Spread

I love a good sandwich on a nice rustic baguette, especially if there is a good pickle or some sauerkraut is involved, I have been thinking about making this for a while and today was the day, no need to be intimated just prepare the quick pickled vegetables let it marinate for an hour or so and construct the sandwich. This is very versatile and the fillings are limitless, of course this one is a Vegetarian Bahn Mi.

Do Chua

2 large carrots peeled and cut into matchsticks

1 pound of Daikon Radish, peeled and cut into matchsticks

2 jalapeños seeded and sliced

3 inch piece of ginger cut into matchsticks

3 cloves of crushed garlic

1 TBSP of finally chopped lemongrass(or omit)

3 scallions sliced into long strips

1 tsp of salt

1/2 raw sugar

1 1/2 Cup of vinegar

Place carrots and daikon in a bowl sprinkle with salt, expel the water. Wash them once they wilt, place in a bowl or jar along with he other ingredients. Mix the sugar , vinegar and 1 cup of water in a small bowl, stir until the sugar is dissolved, pour this liquid over the vegetables. Refrigerate 1 hour before serving.

Tofu Slices

1 box of firm sprouted tofu

4 TBSP soy sauce

2 TBSP sesame oil

Season with salt once its nice and crispy

Slice the tofu into rectangles and drench in the soy sauce and sesame oil, heat up a cast iron pan and fry them up on both sides, or bake in the oven.

Sriracha Sauce

1/2 vegan mayo

2 TBSP of Sriracha or more:)

Mix together.

Now the fun part, to put this beauty together, make her pretty we first eat with our eyes!

Toast the Ciobatta(thats what I used here), spread with the sriracha mayo, top with Don Chua after its drained a little bit, and top with 2 or 3 tofu slices , and top with avocado slices or cucumber slices, finishing it off with sprigs of fresh cilantro! Now this is a fresh, flavorful and beautiful aromatic sandwich! Bon Appetite! Happy Cooking and Eating!!

Avocado Pesto Pasta

Avocado Pesto Pasta

I love creamy pastas, but without cheese, and this sauce will be just as creamy and cheesy as a nice Alfredo sauce without the calories but still getting some heart healthy fat from the avocados and nuts. Kids love it too, and its super easy and fast!!

1 Lb. Linguine (I used a Mung Bean Fettucini from Whole foods, no gluten)
1 bunch fresh basil
1/2 Cup pine nuts, if you don't have any any nut will do, almonds or cashews
2 avocados pitted and peeled
2 tablespoons of lemon juice
3 garlic cloves
1/2 cup of olive oil
Frehshly Ground Pepper
1 cup halved cherry tomatoes or sliced sundried tomatoes , optional

Bring water to a boil, add salt, cook pasta according to direction. Drain and set aside.
Make the pesto by combining basil, pine nuts, avocados , lemon juice, garlic, and oil in the food processor. And now comes the difficult part!!:) Process until smooth, season generously with salt and pepper. 
Toss pasta with pesto. Top with tomatoes, garnish with basil. And there you have it in less than 10 minutes you have a delicious, healthy, nursing and easy creamy pasta dish!!

Green Goddess Gourmet: Kitchari-Mungbeans with rice and VeggiesKitchari ...

Green Goddess Gourmet: Kitchari-Mungbeans with rice and Veggies
Kitchari ...: Kitchari-Mungbeans with rice and Veggies Kitchari is a staple comfort food in India, the word itself means "mess of stew". Th...

Green Goddess Gourmet: Spicy siken Tofu and Kimchi Soup

Green Goddess Gourmet: Spicy siken Tofu and Kimchi Soup: Spicy    Spicy silken Tofu and Kimchi Soup This is a simple and satisfying soup, that I normally get at my favorite Korean restaurant.It...

Spicy siken Tofu and Kimchi Soup

Spicy 

 Spicy silken Tofu and Kimchi Soup

This is a simple and satisfying soup, that I normally get at my favorite Korean restaurant.It is pretty easy to make if you have the ingredients available and now you can enjoy this in the comfort of your own home with plenty of leftovers.  The base is a lot of Kimchi so you can make your own, just keep in mind it takes about 4 days to ferment, or you can purchase it at your local Asian Market. 
It can be very versatile according to taste, adding mushrooms and zucchini to make it even heartier.
1 small onion chopped
2 cups of Kimchi with a lot of liquid if possible
4 cloves of garlic minced
3 heaping teaspoons of Korean chili paste, or any hot spicy chili paste you like
2 quarts of vegetable broth
2 teaspoons of soy sauce
2 teaspoons of agave 
3 heaping teaspoons of white miso 
1 zuchini sliced into half moons
2 16oz. silken tofu
3-4 sacllions 
salt and pepper to taste
2 cups of steamed basmati rice

Saute onion in 2 tbsp olive oil, add garlic and chili paste, continue for about 5 minutes. Add zucchini, kimchi with liquid, stock, soy sauce, agave and simmer for about 30 minutes. Uncover add tofu and simmer for another 10 minutes. Remove from heat stir in Miso , scallions, optional jalapeño and more hot sauce!! Serve with steaming hot rice!!

Kimchi 
This is a fermented cabbage , it can be used in soups, stews, as a side dish, or relish. 
2 lbs. Chinese Napa Cabbage cut up
1 tbsp minced ginger
6 scallions , slivered
1 tablespoon sea salt
1/4 cup of Korean dried hot pepper or chili pepper will work
1 teaspoon of sugar
4-5 sliced radishes(for summer kimchi)
1 sliced cucumber(for summer kimchi)
Asian markets carry Kimchi Base paste
1 gallon of water
1/2 cup of salt
Cut up the cabbage into chunks, dissolve the salt in the water and submerge the cabbage for 2 hrs.
Mix the other ingredients in a very large glass bowl, drain the cabbage , rinse and dry.
Mix it all up, pack it in a large jar or 2 and let it stand in a dark cool place for 4 days, until it starts bubbling. Place in the refrigerator after 4 days and its good for up to a month!! Every household makes it a bit differently, so add your own fall, and go wild in your kitchen!!!

Kitchari-Mungbeans with rice and Veggies

Kitchari is a staple comfort food in India, the word itself means "mess of stew". The main ingredients are rice and mung beans, to which a variety of spices and vegetables may be added. In Ayurveda , the ancient wisdom of India dating back 5,000 years , this mixture of rice and mung beans is considered extremely easy to digest and is said to purify the body of toxins, it's great to eat after a Holiday weekend to reset the digestive system:)

Because of the diversity of ingredients allowed the sky is the limit for using spices, and vegetables, so use your imagination and go wild in your kitchen!:)

4 Quarts of water

1 Cup mung beans, sorted and rinsed

2 medium onions, chopped

2" piece ginger root , peeled and finally chopped

2 teaspoon of turmeric

2 teaspoon mustard seeds

1/2 teaspoon ground black pepper

1/2 teaspoon cardamom

3/4 cumin seeds

2 teaspoon garam masala or curry powder

2 tablespoon minced garlic

red crushed chili peppers according to taste or hotness level

6 cups assorted vegetables( celery, chard, broccoli, carrots, cauliflower, mustard greens whatever you like)

1 and 1/4 Cup Basmati Rice

2 tablespoon of coconut oil(that's what I used, but whatever you like)

Sriracha , because I love it!!

1 cup of chopped cilantro for garnish(or parsley, I used sage)

Bring water to a boil in a 6 quart soup pot. Add the mung beans and cook at light boil, uncovered about 25 minutes. Heat oil add the spices, until mustard seeds start to pop, add the onions and sautee, add the garlic and ginger and remaining spices. Add the rice, fill pot with 3 cups of water and cook rice with vegetables until fluffy. Fold in the drained mung beans, season with salt, pepper, tamamri or Braggs, drizzle more coconut oil on top. 

Buffalo Califlower Wings with a Blue Cheeze Dip

Cauliflower is packed with phyto-nutrients, such as indole -3-carbinol( had no idea what it was) sulforphane, etc., that help prevent prostate, cervical, and ovarian cancer. In my opinion it is the most versatile vegetable in Vegan/Vegetarian Cuisine. I make curries, thicken soups,roast it, fry it, mash it, puree it, make 'chicken fried steak", cauliflower rice, , use it in sauces, cream soups, etc.the options for this beauty are endless. 

 1 bottle of good Wing sauce
1 cup of chickpea flower
1 cup of almond milk
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1 head of cauliflower cut into bite size pieces
hot sauce or sirracha
2 TBSP melted Earth Balance

Preheat oven to 450 Degrees, make batter with chickpea flower, almond milk, garlic, salt and pepper, and dip winglets, place on a lined cookie sheet sprayed with a little olive oil.
Roast for 20 minutes.
Combine melted Earth Balance with Wing Sauce, Hot Sauce and 1tsp of Arrowroot powder, drench winglets in sauce and serve with a Faux Blue Cheese Dip of your choice. 


"Blue" Cheeze Dip
1/2 block of crumpled tofu(organic)
2 tsp nutritional yeast
juice of 1 lemon
1/2 tsp tahini paste
1/2 tsp miso paste
1/2 tsp orageno
1/2 tsp marjoram
3 tsp apple cider vinegar
salt pepper to taste
1 tsp kelp flakes
1/2 tsp garlic powder
Mix all the ingredients until well blended and chill. 

These little models pack some heat so have a refreshing Cerveza close by or a Mexican Pineapple Soda in my case!! Salud!!

Collard Greens, mushroom and potato enchiladas with smoked paprika

 Collard Greens,mushroom and potato enchiladas with smoked paprika

My neighbor gave me a huge bag of collard greens,  normally I use it as wraps, or in soups, but today I wanted to make something different. I decided on Collard wrapped vegan stuffed cabbage with beluga lentils. I put the lentils to boil and sat down to check FB:), the rest is history so were my lentils, burned to the bottom of my pot! I looked around my fridge and pantry and this dish was born, pretty easy, satisfying, healthy and green!:)
4 Cups of collard greens
4 Cups of vegetable broth
1 Chopped onion sautéed
4 cloves of crushed garlic
10 baby bellas sliced or any mushroom 
2 large potatoes thinly cubed
1 diced tomato
6 tortillas
enchilada sauce of your choice 2
cheese of your choice
generous amount of smoked paprika
salt & pepper
guacamole to top

 I used Frontera Enchilada sauce from Whole Foods, you can make it at home, but if pinched for time, its a good alternative. Burritos are authentic Mexican Style. My choice of cheese was a vegan cheddar.











Sautee onions until translucent, add garlic, add sliced mushrooms, 1 tsp of smoked paprika, add sliced mushrooms, then sliced potatoes, julienned collard greens about 4 cups, and 1 chopped tomato. Cover with 4 cups of vegetable broth and simmer for 40 minutes. Add 8oz of cheese and a half of cup of enchilada sauce. Season with salt and pepper, add more smoked paprika if needed.






Pour some enchilada sauce in the bottom of an oven proof glass dish or any baking pan. Fill tortillas with mixture, pour remaining enchilada sauce over it, sprinkle another 4 oz. of cheese of your choice and bake for 40 minutes at 375 degrees. Serve topped with spicy guacamole and steamed brown rice and hot sauce, of course!!

P

Vegetable Paella

I love one pot comfort dishes. Stews, soups, ragouts, curries, mexican bakes, they are easy and very satisfying. This vegetarian paella is very easy and relatively quick 45 minutes to finnish and you have a very satisfying dish, remember to turn up the heat {make is as spicy as you wish} and squeeze plenty of lemon juice on top. Listening to Fado while you make it is optional, but your good mood will surely enhance the flavor. Your mood does make a difference when you prepare a dish, just infuse it with happiness and love, and it will be  guaranteed hit!:) Buen Apetito!

4 Cups Vegetable Broth

1 Large chopped Onion

1 Green, Red or Orange Pepper{any color}

1 1/2 Cups short grain brown rice{or any brown rice}

2 tsp of saffron

1 tsp crushed red pepper{more or less}

1 15 oz. can artichoke hearts, or a bag of frozen hearts

1 cup peas fresh or frozen

1 15 oz kidney beans or 2 cups of boiled

Salt and pepper

Lemon slices to serve and chopped parsley to sprinkle on top

1. Heat 2tbsp of olive oil in a skillet, add onion, garlic, pepper, and rice and sautee for 5-7 minutes

2. Add broth , saffron, crushed red pepper, bring to a boil and cook for 45 minutes.Add artichoke hearts, peas and beans, cook another 10 minutes, season with salt and pepper. 

Mixed Green Salad with a Sweet Onion and Herb Vinaigrette

Mixed Green Salad with a Sweet Onion and Herb Vinaigrette


There are some great salad dressings recipes, then there are some that can be eaten with a spoon right out of a jar, this dressing recipe falls in the latter category. The salad itself can be made with whatever greens and vegetables your heart desires. 


Green Salad
2 Head of Romaine chopped
1/2 Sweet onion sliced
1 kohlrabi peeled and sliced
1 fennel bulb sliced
1 english cucumber sliced


Dressing

2 garlic cloves
1 shallot
1/2 cup parsley
1 small sprig of tarragon
5 basil leaves
1 sprig of rosemary
3 TBSP white wine vinegar
1 TBSP light agave
1/2 tsp sea salt
1/4 pepper
2 tsp dijon mustard
1 tsp miso(optional)
1/2 of extra virgin olive oil or your choice

Pulse the onion and garlic in the food processor, add the herbs pulse until chopped, add the remaining ingredients, and at the end slowly pour oil in a stream. Feel free to experiment with the herbs, sometimes I add oregano, sage, mint, or whatever fresh herb I have available! Have fun mixing and enjoy!!!

Spicy Chana Masala over Brown Rice with a Sweet Mango Chutney

After a long busy,rainy day in South Florida, I wanted something, quick and satisfying. Normally I look in my fridge to see what can I whip up, or I will sit with my tea browsing through numerous cookbooks to see if something inspires me. And this dish from "The Oh She Glows Cookbook" required 15 minutes and I had all he ingredients in the pantry.

1. 1tbsp coconut oil or olive oil
2. 1 1/2 tsp cumin seeds
3. 1 yellow onion ,diced
4. 1 tbsp minced fresh garlic
5. 1 tbsp minced peeled fresh ginger
6. 1 green serrano chile,minced I used red Kashmiri
7. 1 1/2 tsp garam masala
8. 1 1/2 tsp ground coriander
9. 1/2 tsp turmeric
10. 3/4 tsp fine grain-sea salt
11. 1/4 tsp cayenne 
12. 1 (28 oz. can diced organic tomatoes with their juices)
13. 1 (28 oz. can chickpeas, or 3 cups cooked chickpeas drained and rinsed)
14. Fresh lemon juice fore serving and fresh chopped cilantro
15. 
    

In a large saucepan heat oil, add cumin seeds, stir and toast for 1 minute.Raise the heat to medium and stir in onion, garlic, ginger and serrano. Cook for a few minutes , then stir in gram masala, coriander, turmeric, salt and cayenne, and cook for 2 minutes. Add the whole peeled tomatoes and their juices , break them apart with a wooden spoon, leave some for texture.

Raise the Heat to medium-high add the chickpeas,bring to a simmer and cook for 10 minutes or longer allowing for the flavors to develop.

Serve over brown or basmati rice, squeeze a generous amount of the lemon and sprinkle with chopped cilantro. Easy , Fast, and Delicious!

Mango Chutney

A few years ago we had a bad windstorm knocking all my mangoes off my tree, about 150, a day before I was going to Europe, of course!!! I was NOT going to let this delicious fruit going to waste, so I made chutneys, jams, and pickled mangoes. It was well worth it, now I have delicious chutney readily available in my pantry. You can purchase it from any market nowadays.

1. 3 medium apples, peeled , cored and chopped

2. 2large mangoes peeled and chopped

3. 1/2 sweet red pepper chopped

4. 1 cup raw sugar or less

5. 1 cup of finely chopped onion

6. 1/2 cup of golden raisins

7. 1/2 cup of white vinegar

8. 1/4 chopped finely chopped ginger

9. 1 tbsp lemon juice

10. 2 tsp of curry powder

11. 1/2 tsp each: ground nutmeg, cinnamon and salt

Combine apples, mangoes, red pepper, sugar, onions, raisins, vinegar, and  ginger root in a stainless steel saucepan. Bring to a boil , reduce heat and boil for 20 minutes until fruit is tender and mixture is thickened. Add lemon juice, curry powder, nutmeg, cinnamon, and salt and boil for 5 minutes. Remove from heat and pour into canning jars.  

Rainbow Fruit Salad

RAINBOW FRUT SALAD

It's the weekend, and we are more likely to overindulge, pick unhealthier choices, because we "deserve it" after surviving another week!! True, but you can have your fun and eat it too, if you make your plate visually appealing. We first eat with our eyes, plating and presentation plays a huge role in how we experience food. Let's be honest how many of us have boxes of fruit in the fridge that will go bad, because we forget about it? How about treating yourself and create a visually stunning fruit bowl to celebrate the weekend and sit outside while you enjoy it, and really enjoy it!!! Here are a few tips on presentation:

1. Use COLOR!

2.Use different textures, pair food with smoother textures that have coarse textures{sauces, glazes, syrups etc.}

3.Arrangement 

4.Use shapes and proportions appropriately{unless you are going for the Rustic look}

This RAINBOW fruit salad is very versatile:

1 Cup Raspberries

1 Cup Blackberries

2 Mangoes

1 Cup Cantaloupe

2 Oranges cut in segments

2 Tbsp Mint

Drizzle with pure maple syrup and top with a a whipped coconut cream!! And start your day on a RAIBOW!! Use any fruits you love and have available!! 

This year my mint is gorgeous!! I guess "Intention goes where energy flows". My herbs that normally do well, parsley and basil, are just Meh, but my sage and mint are thriving, I have been thinking a lot about these herbs lately. So its not unusual that these herbs are thriving, if whatever we focus on expands. It turns out lately I had the need for a lot of mint, I use peppermint when I get migraines, I use it as an inhaler to clean up congestion, of the nose, bronchi and lung. The aroma of mint activates the salivary glands which secrete digestive enzymes, thereby facilitating digestion. It is also a natural stimulant the smell alone can get your brain functioning on a high level again!! So use it, inhale it, rub it on and enjoy Fresh Herbs as much as I do!! 

Transylvanian Rustic Cabbage Soup

LUCSKOS KAPOSZTA/TRANSYLVANIAN RUSTIC CABBAGE SOUP

This is a filling aromatic thick cabbage soup, perfect on a  cold day or any day , its very filling and the addition of vegan cashew sour cream elevates it a notch!! Enjoy it!!

1. Sautee 1 onion in 2 TBSP Olive Oil, add 5 cloves of crushed garlic and sauté until golden 

2.Add 3 large sliced carrots, 1 red bell pepper, 1 can of chopped tomatoes or 1 cup fresh diced, optional 1 zucchini sliced and  sauté for 5 minutes

3. Now for the fun part, I really play with herbs and spices here. Add 1tbsp paprika, 1 tbsp curry powder, 1 tbsp of savory, a dash of chili powder, 1tsp caraway seeds, and sauté another minute

4.Add 1 whole head of coarsely chopped Green Cabbage

5. Mix together and cover with 4 cups of vegetable stock and boil for 45 minutes, season with salt and pepper , top with jalapeño and vegan sour cream of your choice.Serve with Crusty bread and Enjoy.

VEGAN SOUR CREAM

Soak 1 cup of cashews overnight.

Place cashews in Food Processor , add 2 TBSP Nutritional Yeast, juice of 2 lemons, Silk Organic Tofu, but you can omit if not a fan of soy, 1/2 cup of water , salt and pepper and process until creamy,add water according how thick you want it.