Monthly Archives: June 2012

Banana Bread with Chocolate Chips

Jun

Whenever I have bananas out on the counter that I know are going to go uneaten, I either peel and freeze them to use for smoothies or let them get a little over ripe to use for banana bread. It is a perfect dessert or treat that is not too sweet. In times past, even recently, I have always made a favorite recipe that I should share with you and will soon. This time, though, I wanted to try a recipe that fit into my gluten-free and vegan lifestyle. As much as I love to cook for the pleasure of my family, I felt like being able to share in the warm sweet bread that would come out of the oven.

Wild Rice and Cherry Salad

Jun

I have always has a strong association with wild rice being a autumnal food. It has a earthy character and nutty flavor that holds up well with the hearty dishes we enjoy during that time of year. Yet it has a firm texture that lends itself so well to using in salads. Such salads certainly should not be limited to those that can be enjoyed in stuffing or served with game or fowl during the colder months of the year as wild rice can be a great choice to use for lighter meals.

Dilled Tofu Salad

Jun

There are many recipes to be found in vegan cookbooks for eggless egg salad. I am not a lover of tofu so they never seemed that appealing until I tried one from M Cafe de Chaya in Los Angeles, California. The flavors were quite delicious, but what truly astounded me was the texture of the tofu. It was firm with a pleasant consistency unlike the soft milky tofu I was so familiar with from dishes in Chinese restaurants.

Cucumber and Mango Sunomono Salad with Rice Noodles

Jun

Sunomono (pronounced SOO-noh-moh-noh) is the Japanese word for “vinegared things”. A Sunomono salad generally refers to raw vegetables marinated or pickled in rice vinegar (su), but may also include seafood, meat, or poultry. The most common sort of Sunomono salad is one made simply with cucumbers and bay shrimp often served in Japanese restaurants. I have always loved how this little salad is so refreshing, crisp, and tangy. With this recipe, I have added rice noodles, additional vegetables, fresh soft herbs, and mango to stretch the flavors into a more substantial meal or side dish.

Hummus

Jun

I was chatting with a friend recently about food and cooking and the typical struggles of not always having the time and energy to prepare healthy dinners for our families day after day. The conversation led to questions about kitchen gadgets and appliances; the things that are supposed to help us out not just take up space in our cabinets. Indeed, there are a few workhorses that I rely on. She asked me if I had a Vitamix, the ne plus ultra of all blenders. I chimed in with great enthusiasm about my love for this powerful and indispensable small appliance that I acquired last year. I went on and on about how I use it almost every day and make smoothies, peanut butter, dips, soups, dressings, etc. She told me that it was something she has had her eye on and really wanted one.

Herb Encrusted Halibut

Jun

Over the past few months, fresh wild caught Halibut from Mexico has been steadily available from my local fish purveyor. It is more delicate in flavor and texture than than the Halibut we are most familiar with from Alaska, it’s sustainable, and it’s delicious. I have not only been addicted to the fish, but to the way I have been preparing it. I suppose I could get a little more creative, but it has been a hit with my family and is so easy to make.

Beluga Lentil Salad with Apples and Cucumbers

Jun

Lentils are another one of those foods that rank high on the who’s who in the world of nutrition. With 30% of their calories coming from protein, they are one of the best and most inexpensive sources throughout the world. They rank among the most protein rich legumes or nuts with only hemp and soybeans being higher. However, they do not provide a complete balance of essential amino acids and must be combined with rice for a complete protein. Sprouted lentils provide sufficient levels of all of the essential amino acids.

Broccoli Soup

Jun

You will have to take my word for it when I tell you that this soup is divine and worth making. I know that Broccoli Soup sounds like something you would get from a hospital cafeteria, but this recipe produces a soup that is far from anything of the sort. The flavor is sublime and the texture is creamy.

Crispy Kale Chips

Jun

All hail to kale. It seems to be the biggest food trend these days and believe it or not, this is the recipe people request from me most often. Kale Chips are the perfect snack for those of us who crave crunchy and salty but prefer to avoid the calories and fat that come along with things like potato chips. Nutrient packed and satisfying, go ahead and indulge in bowl full or even two. They are good for you and easy to make.