The Conscious Kitchen

Vegan and Gluten-Free Cornbread Stuffing Base

Oct

Thanksgiving would not be complete without my mother’s dressing. Being vegan and avoiding gluten challenged me to create a suitable substitute for the cornbread and vegetable dressing that I adore with a base courtesy of Mrs. Cubbison’s. Aside from the fact that I wanted to make it vegan and gluten-free, I also wanted to create a recipe that was free of preservatives and sugars. Yes, it is an added step in the process of preparing Thanksgiving dinner to make your own stuffing base, but the results are worth it when you get to enjoy your favorite things.

Basic Flaky Pastry Dough 101

Oct

When most kids are young, they play with Play-Dough. I played with pastry dough. When my mother made pastry, she would give me the scraps to play with. Unlike Play-Dough, it really was edible and I would make my own little pastries with sugars, jams, nuts, chocolate chips or whatever we had around. The kitchen was my play room. It was no surprise that as an adult I found myself cooking professionally as a pastry chef.

Kale Salad with Quinoa, Citrus, and Sundried Tomatoes

Oct

As my obsession with enjoying kale salads seems to only be growing, I am always trying to come up with new ways to enjoy one. We were expecting a guest for lunch last Sunday and I was feeling too lazy to go to the grocery store. While trying to make do with what we had in the house, I came up with this winner based on a salad that I like order at Porta Via restaurant in Beverly Hills, California. The hearty marriage of flavors is my new favorite.

Max’s Orange Dreamsicle Smoothie

Oct

There has been a long standing tradition of parents getting to come in to school for their kid’s birthdays and share a small celebration with their children and classmates to commemorate the occasion. Our school has recently adopted a no sugar no nut policy for all celebrations. Naturally, when I got word of this mandate I was quite pleased as loading up on cupcakes, doughnuts, and candy is the last thing our kids need in the middle of their school days. Although it is a treat and brings pleasure to our taste buds, there is no necessity for sugar in our diets and moderating such intake is a good thing for the sake of our kid’s health. This does not mean that I believe in deprivation. In fact, I feel that if children too are restricted from treats they will only find ways to rebel whenever they have the opportunity. We must do our best to find balance in our choices, moderate the quantities, and get creative with fresh clean ingredients.

Braised Sweet and Sour Red Cabbage

Oct

We all have those food memories that make us crave things from time to time. For people like me, such cravings inspire trips to the grocery store so I can fulfill the desire in my own kitchen as soon as absolutely possible. I was never much of a carnivore, and when dining out I would often order dishes on the menu purely based on what it was being served with. The gratins of yukon gold potatoes, satueed kale, corn pudding, heirloom tomato salads, braised cabbage, or mashed potatoes whetted my appetite far more than the fillets of beef, smoked pork chops, or market fish. It’s not surprising that being a vegetarian came so naturally to me.

Pumpkin Gingersnap Smoothie

Oct

The beginning of October rings a bell for me marking the official beginning of fall and all my favorite foods that go along with it. The inspiration of these ingredients also act as a reminder that Thanksgiving is just around the corner and that it is time to start thinking about new recipe ideas. This is partially due to the fact that if I am going to create dishes to share with you, I’d better get started.

Mixed Bean Vegan Chili

Sep

Fall is upon us. Even with the indian summer fighting it off, the changes in the air are apparent. The sun is not as strong, the mornings and evenings are cool enough for a sweater, and leaving the windows open at night is becoming a source of fresh cool air. If you like to eat foods that are seasonal like me, it is also noticeable in the grocery stores where the prime displays of tomatoes, cucumbers, and corn are being replaced by a selection of apples, winter squash varieties, and root vegetables. When the seasonal produce starts to show, no matter what season is upon us, I get inspired.

Oatmeal Cookies (vegan and gluten-free)

Sep

Who doesn’t enjoy a treat without the guilt? These cookies fit that bill. They are loaded with whole grains and nuts, sweetened with raisins and maple syrup, and are free of processed fats. Much like a homemade granola bar without being off the charts in sugar and fat, they are also quite tasty.

My Favorite Green Smoothie

Sep

Since I am dedicated to a plant-based diet as well as avoiding gluten, People always ask me what I eat for breakfast. I eat anything from leftover grains and veggies from the night before to grain porridge or soups, but my favorite breakfasts are blended. This smoothie made with kale and fruit is my favorite. It fills me up, nourishes my body, and gives me a strong energy that no cup of coffee ever could.

Apple and Pomegranate Salad with Wild Arugula and Toasted Millet

Sep

In celebration of the Jewish New Year, there are many symbolic foods that are shared at meals. To help bring a sweet New Year at Rosh Hashanah, sweet ingredients play a key role in the traditional foods brought to the table. Apples and challah to dip in honey are on almost every holiday table, as well as typical dishes such as tzimmes, my personal favorite, which are carrots and sweet potatoes stewed with prunes or dried fruits, or honey cakes. Another traditional food for Rosh Hashanah is the pomegranate. It is eaten, symbolizing our wish to have a year full of mitzvot and good deeds as a pomegranate is filled with luscious seeds. To celebrate the year 5773, I have incorporated some of these flavors and ingredients into a vibrant and nutrient dense salad.

Quinoa Salad with Radishes, Almonds, and Soft Herbs

Sep

The popularity of quinoa seems to only be growing. The little Incan grains are hot on the food trend list for both the health minded as well as the food hobbyists. Being a complete source of amino acids, dietary fiber, and good flavor, it is no wonder that the use of it is rising in popularity. A friend of mine brought a salad similar to this to a dinner party using pearled barley. I loved it so much that I requested her recipe so I could share it with you. Pearled barley is a delicious grain, but much like white rice, it is processed to remove the most beneficial nutrients. It also contains gluten. Preparing this simple salad with quinoa makes it gluten-free and is loaded with a basketful of often overlooked vegetables.

Pad Thai Noodles (vegan and gluten-free)

Sep

Pad Thai noodles are among the most popular take out items out there. They have always been a favorite in our house as well. Ever since I went down the vegan and gluten-free path, I have been trying to figure out how to replicate the flavors of Pad Thai with only plant-based ingredients and make it more healthful at the same time. The key ingredient that brings this dish to life is tamarind which has a sort of sour apple flavor. It is can be found in the asian section of most supermarkets and is not difficult to acquire. To brighten up the dish and make it something that is actually nourishing, I added vegetables, tofu, and replaced the standard white rice noodles with brown rice noodles. The revamped recipe is not only quick to prepare but also high in dietary fiber and protein, considerably lower in fat, and quite tasty.