Romesco roasted potatoes

I'm a big condiment and sauce person. I love a good salsa, chutney, relish, pesto, and this tahini-yogurt yogurt dip. A good sauce adds so much flavor to a dish, and I make sure to savor every last drop.

When I first encountered romesco sauce I was blown away. Where has this bold, smokey goodness been all my life? Roasted bell peppers. Garlic. Hazelnuts. I wanted to (and have) eaten it on everything from omelets to potatoes to polenta cakes to sandwiches to spoonfuls by itself.
I was excited to see that this week's Food Matters Project was a recipe for romesco. Check out the original recipe by Mireya and see what creative ideas others made here.
I roasted off some red potatoes with a generous glug of olive oil, salt, and pepper. Then I generously topped them with romesco before digging into a bowl myself. This is the perfect condiment for an omelet with a side of roasted potatoes and cold brew on a lazy weekend morning.

Romesco sauce
Adapted from The Food Matters Cookbook
2 red bell peppers
1 medium tomato (or a handful of cherry tomatoes)
1/4 c hazelnuts
2 garlic cloves, minced
1/2 c parsley
1/4 tsp smoked paprika
1/4 tsp red chili flakes
1/4 tsp salt
fresh cracked pepper
2-3 tbsp red wine vinegar
2 tbsp olive (or walnut) oil
parsley to garnish

Preheat your oven to 400. Cut the tomato into wedges (or halve the cherry tomatoes) and drizzle with olive oil, salt, pepper. Add tomatoes to a baking sheet along with the two bell peppers. Roast for about 30 minutes. The bell peppers should be browned and starting to blacken in spots. Remove from oven, put into a plastic freezer bag, and seal. Set aside and let cool. Remove tomatoes from the oven and let cool on the baking sheet.

Keep the oven on and toss the hazelnuts onto a baking sheet. Bake for 8 minutes or until they start to release their sweet, nutty smell. Remove from the oven and put onto a kitchen towel. Gently cover with the other side of the towel and lightly rub the hazelnuts, so some of their skin will fall off. Set aside.

After the peppers have had time to cool, remove from the plastic bag and peel their skins off. Remove the stem and the seeds inside. Cut into strips.

Mix all the ingredients, except the oil into a food processor. Process until smooth. Drizzle in the olive (or walnut) oil and taste for salt. Eat on everything.

Raspberry malbec sorbet

Today's Food Matters Project recipe is a raspberry cabernet sorbet. This sorbet is done in minutes, and the blender does all the work. Recently I had a blackberry cabernet sorbet that I really liked, but honestly I wasn't that crazy about this recipe. I think next time I'll use blackberries and blueberries instead.

I had a bottle of malbec open, so I used that in place of the cabernet. See the original recipe here and what others made here.

Raspberry malbec sorbet
2 c frozen raspberries
1/2 c frozen blueberries
2 tbsp raw sugar
1/2 c organic plain yogurt
3 tbsp malbec (or cabernet)

Blend all ingredients until smooth. Enjoy immediately or freeze for later. I think this is best eaten immediately though.

Check back tomorrow as I'm part of Tomato Tuesday and will be sharing a recipe with slave-free tomatoes. Make sure to follow along here.

Smørrebrød

Smørrebrød is a Danish-style open face sandwich. When I was researching places to eat on our honeymoon, I stumbled upon this word many times. My favorite smørrebrød from our trip was topped with tomato chutney, arugula, and farmer's cheese served with a smokey corn soup.

This week's Food Matters Project recipe is updated tea sandwiches hosted by Aura. I decided to mix it up and make smørrebrød. I made Bittman's wheat bread and piled it high with delicious toppings: yogurt cheese, cucumber, cooked beets, and balsamic glaze. Cooked beets are my new favorite sandwich filling.

Eat with a side salad or bowl of chilled soup for lunch or serve a platter as appetizers at a dinner party.

Yogurt cheese
1 c organic plain yogurt (use low or full fat)
2 tbsp mixed herbs (parsley, cilantro, dill, basil)
freshly ground pepper

Line a strainer with a large piece of cheesecloth. Set over a bowl and add the yogurt. Refrigerate. Let the yogurt drain overnight or up to 24 hours. You want the whey to drain completely from the yogurt, so it's nice and thick.

Remove yogurt from cheesecloth and put into a small bowl. Add the herbs and pepper. Mix well and spread onto the bread.

Balsamic glaze
1/4 c balsamic vinegar

Add vinegar to a saute pan and bring to a simmer. Stir often, cooking for 8-10 minutes. You want the balsamic to thicken and become almost syrupy. Remove from heat and drizzle over top of your sandwich (or anything really).

A simple summer treat

This weekend was low-key. We ate a tasty breakfast here, saw this exhibit, biked to the market, hit the pool with friends, and spent a lot of time reading. I called my dad on Father's Day, but we won't celebrate until I go to my parents' house later this week.

When I saw this week's Food Matters Project recipe, I was excited. All I could think about was how perfect the flavors of sweet, juicy cherries are with rich, bitter dark chocolate. I first thought I would make scones—and I did end up making blueberry ones—but I decided to share a simple summer treat instead. See the original recipe hosted by Margarita and see what others made here.

All you need is fresh, ripe cherries and your favorite dark chocolate bar. That's it. Seriously. There's no oven or appliance needed for this dessert. There's no gluten or dairy involved (if you get dark chocolate, it shouldn't contain milk). Just break this out after dinner (or anytime really), and let the cherries and chocolate do their thing. Sometimes the simplest things are the best.

Oh, and I wanted to share what I've been spending a lot of time on the past month. The second magazine I designed for Society Social is now online! Part two will be coming soon...

Baked basil-chard falafel

This week's Food Matters Project recipe is chickpea fritters with vegetables. See the original recipe hosted by Lena and check out what others made here. Instead of frying chickpeas into fritters, I decided to make a baked falafel.

When I decided on falafel, I immediately remembered this recipe that I had bookmarked last summer. These baked green falafel look much better than their popular fried brown cousins. Don't get me wrong I love fried falafel too, but these are much lighter, healthier, and perfect for summer. I added chard, basil, parsley, and pistachio not only for flavor, but also to add that green tint to my falafel (not to mention that's what I had in the fridge).

Make these for that next potluck and impress your friends. Gluten free and dairy free, you'll make everyone happy.

Baked basil-chard falafel
Adapted from The Food Matters Cookbook & Green Kitchen Stories
2 c chickpeas, soaked overnight (not cooked)
1/2 red onion, chopped
4 garlic cloves, minced
1/2 tsp curry powder
1/4 tsp coriander
1/4 tsp garam masala
1/2 tsp ginger, ground
1/4 tsp cayenne
1/2 tsp sea salt
1/4 tsp black pepper
1 swiss chard leaf
1 small bunch of basil, about a cup loosely packed
1/4 c parsley
2 tbsp pistachios
1 tbsp lime juice

Preheat oven to 350. Line baking sheet with parchment paper.

Put the chickpeas into the food processor. Process until they break up and form a chunky paste. Add the remaining ingredients and process for about a minute. The mixture should be dry, not wet. If it's too wet, add more chickpeas, chickpea flour, or pistachios. Scoop up the mixture with a spoon, rolling into a ball about an inch wide (or smaller, if you want more). Repeat with the remaining chickpea mixture. Put on the baking sheet.

Bake for 25-30 minutes. The bottoms of the falafel should be nice and golden.

Makes about 14-1inch round falafels or more if you make them smaller. Serve with tahini-yogurt or a raita for a nice dipping in sauce. Toss a few falafel into a pita (or into a lettuce leaf for a gluten free option) with veggies and dip for a quick, healthy lunch on-the-go.

Gluten free tomato-zucchini gratin

This week's Food Matters Project recipe is a savory tomato crisp hosted by Nicole. When I read over the recipe, a gratin immediately came to mind. Normally you add breadcrumbs and butter, but I decided to lighten it up a bit and use what ingredients I had on hand.

I added zucchini and onions along with cherry tomatoes. I didn't have any bread for the topping, but I did have a lot of brown rice leftover from this feast. So I used rice in place of the breadcrumbs and oats, blending it with walnuts, herbs, and farm fresh chèvre.

This might not be the prettiest dish ever and it definitely falls apart, but even the pickiest of tomato eaters enjoyed this take on a lighter gratin. And your gluten free friends dinner guests will be happy!

Gluten free tomato-zucchini gratin
1 pint cherry tomatoes (minus a few, so the cook can have a snack)
1/2 tsp sea salt
1/2 tsp black pepper
2.5 T olive oil
1/4 of a yellow onion, diced small
3 garlic cloves, minced
half of a zucchini, sliced thin
1/2 tsp dried oregano
3/4 c cooked brown rice
1/4 c walnuts
3 T chèvre or goat cheese
4 T parsley, basil, and dill mixture, minced

Preheat oven to 350. Grease a small ceramic dish (loaf pan or divide into 4 ramekins) with half a tablespoon of olive oil.

Cut cherry tomatoes in half length-wise. Toss with 1/4 tsp of sea salt and pepper. Set aside in a small bowl.

Make the topping. Put the rice, walnuts, chèvre, and herbs into a food processor. Process until smooth. Add a dash of olive oil, if needed.

Layer the zucchini slices, overlapping each other, on the bottom of the ceramic dish until you run out of zucchini. Drizzle with a tablespoon of olive oil, onion, garlic, oregano, salt, and pepper. Add the cherry tomatoes on top. Drizzle with another tablespoon of oil. Add the topping, scattering across the tomatoes.

Cover and bake for 20 minutes. Remove cover and bake for another 5 minutes, so the top can get a bit crispy. Enjoy!

Mostly peach salsa & goat cheese on toast

We got back from our vacation to Seattle and Vancouver late on Friday night. We had a wonderful trip. I woke up early Saturday ready to hit the farmers' market. I bought peaches, blueberries, goat cheese, chard, lettuce, dill, onions, and eggs. I was so excited for the peaches (much like this lady).

Today's Food Matters Project recipe is a Mexican-style fruit salsa with grilled or broiled fish. Make sure to check out Sarah's recipe as well as the rest of the team.

Mostly peach salsa & goat cheese on toast
Adapted from The Food Matters Cookbook
3 medium peaches, peeled and diced small
1/4 c blueberries
1/4 c watermelon, diced small
jalepeno, minced to taste
fresh basil (I had lemon), to taste
squeeze of a lemon + lime wedge
pinch of salt + pepper
dash of olive oil
1-2 pieces of whole wheat bread

Mix all the ingredients in a small bowl. Refrigerate so the flavors have time to marinate.

Throw a piece of bread into the toaster. When it's toasted to your liking, smear with goat cheese. Top with salsa, and enjoy for breakfast or an afternoon snack. I think this would make a great picnic food in the park or on the beach.

Green apple tacos

We had tacos for dinner on Saturday night in celebration of Cinco de Mayo. The husband loves Mexican food, so we make tacos about once a week. I'll prepare beans and some sort of veggie filling—caramelized onions, sweet potatoes, or greens—while he cooks chicken and grates cheese. Taco night is fun. It's easy, relatively quick, and can be healthy.

The Food Matters Project recipe for this week was five quick salsas for chips, dips, and other stuff. Check out Alissa's recipes as well as what others made here. I decided to change things up and try Bittman's green apple salsa since I already have pico down pat (and I'm anxiously awaiting the arrival of tomatoes from our CSA).

Green apples. Cucumbers. Cilantro. So light and refreshing. I'll definitely be making this again. I think it would make a lovely summer salad with the addition of kale or lettuce. I also made Bittman's corn tortillas, which produced a better end result than my previous attempts. They weren't the prettiest tortillas—I don't own a tortilla press—but they were tasty. I piled the tortilla with a spicy black bean puree and sautéed chard and onions underneath the salsa. Perfect.

Green apple salsa
Adapted from The Food Matters Cookbook
1.5 green apples, diced
2 large spring onions, diced
half a cucumber, peeled + deseeded, diced
1/3 c cilantro, minced
1 large radish, diced
juice of half a lemon
juice of half a lime
half a serrano pepper, minced (add to taste)
1 avocado, chopped
salt + pepper, to taste

Mix all ingredients in a bowl. Add sea salt and pepper to taste. Refrigerate and let flavors meld before serving.

Bittman's corn tortillas
Recipe from The Food Matters Cookbook
1.5 c masa harina
1/4 tsp sea salt
2 tbsp olive oil
1 c boiling water

Mix the first three ingredients in a large bowl. Add the boiling water and mix well until the dough comes together. Roll out on a floured surface and knead for a couple of minutes, until the dough is nice and smooth. Cover with plastic wrap and sit on the counter for at least 30 minutes.

Unwrap dough and tear into 12-16 pieces. Roll into balls and cover. Take each piece, rolling and shaping into a small disc by hand (or use a tortilla press). Continue with all of the dough.

Heat a cast iron pan over medium heat. Add a tortilla, cooking on each side, until a darker yellow and a few brown spots start to appear. Only takes a few minutes on each side. Repeat for all.

Grab a tortilla, layer with your favorite fillings, and top with delicious green apple salsa. Leftover tortillas taste great the next morning with scrambled eggs and roasted potatoes.

Roasted asparagus and white bean soup

This soup screams Spring. Asparagus. Leeks. New potatoes. When I first saw this recipe in the Food Matters cookbook, I knew I wanted to make it. Simple and subtle, perfect on a chilly Spring night. The white beans and potatoes make it creamy, the white wine departs a dry note, and the asparagus lightens it up, adding the perfect green hue.

I made this recipe twice. The first time I used two large potatoes and it threw off the balance, so I made the soup again with smaller red potatoes. The second time around I blended the roasted asparagus straight into the soup—like Bittman suggests as an alternative (see below)—and I preferred its velvety texture. This soup is subtle, and tastes better the second day with a flavorful garnish like shaved Parmesan, pesto, or smoked paprika.

Since I'm hosting this week's Food Matters Project recipe, the recipe below is Bittman's word-by-word from the cookbook. I've mentioned my changes above. Check out to see what the other members made here. Serve the soup with a side of tahini greens, a raw kale salad or this baguette.

Roasted asparagus and white bean soup

Recipe from The Food Matters Cookbook by Mark Bittman

4 tbsp olive oil, plus more for garnish

2 leeks, well-rinsed and thinly sliced

1 tbsp minced garlic

1 tbsp chopped rosemary, or 1 tsp dried

salt and pepper

1/2 c dry white wine

2 baking potatoes, peeled and chopped

3 c cooked or canned white beans, drained, liquid reserved

6 cups vegetable or chicken stock, bean cooking liquid, or water, plus more as needed

about 1.5 lb of asparagus, peeled if thick

One 2-oz piece Parmesan cheese

Makes 4 servings

1. Heat oven to 450. Put 2 tbsp of oil in a large pot or Dutch oven over medium-high heat. When it's hot, add the leeks and cook, stirring occasionally, until softened a bit and beginning to color, 3 to 5 minutes. Add the garlic and rosemary and cook for another minute. Sprinkle with salt and pepper, add the white wine, and stir to loosen the bits of vegetable that have stuck to the bottom of the pan. 

2. Add the potatoes, about half the beans, and the stock. Bring to a boil, the lower the heat so that the mixture bubbles steadily. Cover partially and cook, stirring infrequently, until the potatoes are disintegrating, 20 to 30 minutes; add more liquid as necessary so the mixture remains soupy. 

3. Meanwhile (or ahead of time), put the asparagus in a shallow roasting pan, drizzle with the remaining 2 tbsp oil, and sprinkle with salt. Roast, turning the spears once or twice, just until the thick part of the stalks can be pierced with a knife, 10 to 15 minutes. Remove from oven to cool a bit. Meanwhile, use a vegetable peeler to shave slices from the piece of cheese. 

4. When the soup is ready, mash the potatoes and beans a bit. Chop the asparagus and add it to the pot along with the remaining beans to warm through. Taste and adjust the seasoning. Serve each bowl with some shaved cheese on top.

Pureed Asparagus and White Bean Soup: After you add the chopped roasted asparagus in Step 4, carefully puree the soup in batches in a food processor or blender or with an immersion blender; or simply mash with a potato masher. If you prefer, puree only the beans and broth and add the chopped asparagus before serving.

Flourless chocolate torte and mostly wheat bread

I'm going to keep things short today. I have a pile of work in front of me, since I took the weekend off for my birthday. I turned 28 yesterday. I had an awesome brunch with friends, followed by a trip to the museum, and a nap (I never take naps!). All-in-all a great, low-key weekend.

My husband surprised me with his flourless chocolate torte. He first made this for me years ago and it's kind of his signature dessert now. Eggs. Chocolate. Butter. A sprinkle of pistachios. That's it.

We baked bread for this week's Food Matters Project. Check out the full recipes for homemade baguettes and whole wheat bread hosted by Melissa. See what others made here.

I decided to make the whole wheat loaf on Saturday. I mixed up the dough, put it in the windowsill, and ran errands. It was fairly warm here, so my dough was ready in less time. I subbed one cup of whole wheat flour for half a cup of oat flour and half a cup of brown rice flour. I added a teaspoon of dried oregano to the dough and covered the top with sesame and flaxseeds.

We thought the bread turned out pretty good. I'm glad I mixed in some lighter flours, so it wasn't as dense as some wheat breads can be. We ate it with a smear of arugula pesto and goat cheese, these roasted carrots, herbed omelets, and braised chard for dinner on Saturday. Hope you all had a great weekend.

Vegan leek miso pesto pizza

There have been a few posts recently from Kelsey, Laura, and Kathryne that have really resonated with me. Their words, soaked with honesty and authenticity. They reminded me of why I started this blog and inspired me to keep on going. Thank you, ladies. With that I thought I'd share a peek into my kitchen with you today (along with a pizza post below!).

We live in a rental apartment so the red, open cupboards came that way. We dream of the day when our cabinets have doors to hide all of our stuff. This is what it looks like when I'm cooking, but it doesn't stay like this long. I'm sort of a neat freak and love a clean kitchen (as does the husband).
Ok enough about me, let's get back to why you're really here. Pizza!

This week's Food Matters Project recipe is a no-work mostly whole wheat pizza dough with toppings. I followed Bittman's dough recipe to a tee—except I cut it in half, since we're just two people—but had some fun with the toppings, like he suggests. Check out the full recipe over at Niki's blog and see what other bloggers made here.

This pesto isn't just any pesto. It's vegan and the cheese is replaced with healthful miso. Miso!? Yes, miso. Miso is an amazing food. It's benefits are endless. I was taught this trick by Chef Kelly in my natural healthy cooking class last fall. It's a great way to add that umami flavor without the dairy.

Miso walnut pesto
Makes almost 1/2 cup
3 c loosely packed basil
1/3 c walnuts
1 garlic clove, minced
1 tsp miso
juice of 1 lemon
2 T walnut oil
cracked pepper

Pulse the basil, walnuts, and garlic in the food processor until coarsely ground (or you can do this by hand with a mortar & pestle). Put the miso in a small bowl and add the lemon juice. Use a fork to stir and dissolve the miso. Add to the food processor along with the walnut oil. Pulse until smooth or just let it run for a minute or two. Add a hearty grind of cracked pepper.

We went to our CSA cocktail kickoff last week and I grabbed a few of these beauties to take home. I'm excited to go back to the farm this week and load up on more leeks, radishes, bok choy, chard, and other Spring goodies.

Pizza night is great, because the toppings are endless and everyone is happy. I wanted a pizza loaded with veggies and the husband added mozzarella and chicken to his. Halving the dough recipe was perfect for two, as we each got our own personal pizza. We'll definitely be making this pizza dough again. It was little work, tasted delicious, and was done in minutes.

Vegan leek pesto pizza
1 recipe (or half, like I did) for Bittman's dough or this GF alternative
1/2 c miso walnut pesto, recipe above
1.5 tbsp ghee and olive oil (I like to mix both)
2 leeks, rinsed thoroughly and sliced thin
1/4 tsp sea salt
1/4 tsp cracked pepper
1/4 tsp red chili flakes
2 c kale, rinsed and chiffonaded
3 garlic cloves, minced
6 asparagus stalks, rinsed and chopped small

Make the dough 12 hours before, if you have time. The longer it sits, the better the flavor. I made ours in the morning and let it sit in the windowsill all day.

Preheat the oven to 450. Half the dough and roll out onto an oiled baking sheet. Cover until ready to use.

Add the ghee and olive oil to a sauté pan over medium heat. When hot, add the leeks. Add a dash of sea salt, pepper, and red chili flakes, stirring well. After five minutes, add the kale. The leeks should be cooked and starting to brown in places. After about 2 minutes, toss in the garlic. Stir well. When you can smell the garlic and notice the kale has reduced in size, remove from heat.

Take a big spoonful of the pesto and spread over the dough. Add a good amount of the leek and kale mixture. Top with asparagus pieces. Feel free to get creative with your own toppings.

Bake for 10-12 minutes. Let cool before eating.

Lemony lentils with vegetables

This week's Food Matters recipe is a cassoulet with lots of vegetables. A cassoulet is a slow-cooked casserole that originated from France. It's traditionally made with meat, white beans, and vegetables. Some recipes finish it off with a sprinkling of breadcrumbs too. See Keely's post for the original recipe here.

I was looking forward to making my first vegetarian cassoulet for dinner on Saturday night. The morning started out rainy (which would've been perfect for this dish), but by lunch it was sunny and in the high 70s. I decided I didn't want to turn on the oven or eat a warm meal, as it was a perfect night for dining on the porch. I took inspiration from the original recipe, and kept beans as the focal point.

Bittman calls for white beans, I had a whole bag of black lentils begging to be used. He uses canned tomatoes, I opted for sun-dried. He uses wine to flavor, I chose a lemon vinaigrette for the salad.

Eat over a large bed of greens for a lighter meal. Make it  heartier with the addition of goat cheese or a poached egg and a side of roasted sweet potatoes or brown rice.

Lemony lentils with vegetables
1 c black or beluga lentils*
4.5 c almost boiling water
8-10 sundried tomatoes
4 spring onions, sliced thinly
2 medium carrots, diced small
1 stalk of celery, diced
1/4 c parsley + cilantro, rinsed and minced
1/2 tsp sea salt
1/2 tsp black pepper
1 tsp dijion mustard
juice of 1 lemon
3 tbsp walnut oil
2 tbsp capers, rinsed

Rinse and sort the lentils making sure there aren't any rocks. Put into a pot and cover with the 4 cups of almost boiling water. Let simmer for 20-22 minutes over low heat.

Pour the rest of the very hot water—about half a cup—into a bowl. Add the sun-dried tomatoes. Let sit for 10-15 minutes until they rehydrate.

Chop the onions, celery, carrots, and herbs while you wait on the lentils to cook. Put into a large bowl. In a smaller bowl, mix the salt, pepper, coriander, mustard, lemon juice, and walnut oil. Pour the vinaigrette over the vegetables and mix well. Add the capers, and chopped sun-dried tomatoes.

When the lentils are done cooking—they should be tender, not mushy—strain, and pour into the bowl with the vegetables. Mix well. Refrigerate until ready to eat. Serve chilled.

*Use black or beluga lentils as they'll keep their shape when cooked. Red lentils break down when cooked and will be too mushy for a bean salad.

Curried tomato soup with toasted coconut

I was intrigued by this week's Food Matters Project recipe. I love tomato soup and all things coconut, but I haven't used coconut milk in tomato soup before. I noticed the idea recently when I read Heidi's simple tomato soup post. After looking at the ingredient list for this week's Food Matters Project recipe, I was excited to see coconut milk listed, because I wanted to give it a shot.

If coconut isn't your thing, don't worry. This soup doesn't taste like coconut. The coconut milk gives it body and richness, without overpowering the flavor. The curry really stands out here. It also departs a lovely yellow-orange color to the classic red tomato soup. I replaced the potatoes with the humble turnip. Turnips are a lovely vegetable that often go unnoticed. They're perfect here as they provide a similar starchiness to the potato as well as adding a healthy dose of vitamin B and C, potassium, phosphorus, calcium, and trace minerals to the soup (1).

Bittman garnishes his soup with hard-boiled eggs, but I was lazy and decided to sprinkle with toasted coconut and cilantro instead. Make this into a heartier dish by serving over leftover rice, quinoa, or millet. Soup always seems to taste better with age.

Curried tomato soup
Adapted from The Food Matters Cookbook
1/4 c coconut flakes (or shredded unsweetened coconut)
4 tbsp coconut oil or ghee (I used a mixture)
1/2 yellow onion, chopped
2 garlic cloves, minced
1 tbsp ginger, minced
1 tbsp jalapeño, minced
2 tbsp curry powder
1 tsp cumin seeds
1 tsp sea salt
1/4 tsp garam masala
1 carrot, chopped
2 small turnips, chopped
1-28 oz. can of whole peeled tomatoes (chopped), and the juice
1 medium tomato, chopped
1-13.5 oz can of full fat coconut milk
2.5-3 cups of water or vegetable broth
half a head of cauliflower, chopped
1 tbsp of fresh lemon juice
Garnish with cracked pepper, cilantro, & toasted coconut

Preheat oven to 350. Add coconut flakes to a parchment lined baking sheet. Bake for 5 minutes or until lightly browned. Set aside.

Heat dutch oven or large soup pot over medium heat. Add coconut oil. When hot, add onion, garlic, ginger, and jalapeño. Cook for a few minutes, then stir in the spices. When the spices are fragrant, add the turnip and carrot. Cook for a few minutes, stirring frequently. Add the tomatoes, tomato juice, coconut milk, and water. Bring to a boil. Reduce heat and simmer for 10-15 minutes. Add the cauliflower and cook for another 10 minutes, until all the vegetables are soft. Remove from heat, add the lemon juice. Blend with an immersion blender (or regular blender) until smooth. Be careful with the hot liquids. Garnish with freshly cracked pepper, cilantro, and toasted coconut.

This recipe makes 9-10 cups of soup, so I decided to freeze some for later. I let the soup completely cool—by pouring into several containers and sitting in a large tub of ice water—then I put a little over a cup into each sandwich bag. Sandwich bags work better for individual servings, and gallon bags are better for families. I labelled the bag with the contents and date, then laid the bags flat in the freezer. Once frozen, they stack easily. When you're ready to eat them, put the bag into a bowl of hot water until the soup is almost liquid again. Pour into a soup pot, heat, and enjoy!

See how Joanne and others made the recipe this week. Don't forget to follow the group on Facebook or to follow Adrienneats there as well!

Source: (1) Wood, Rebecca. The New Whole Foods Encyclopedia. p. 367. 

Sun-dried tomato hummus

I first tried hummus in college. It was in a veggie wrap and it was delicious. Being from a small town in North Carolina, the dip we mostly consumed was pimento cheese. I fell in love with hummus and have eaten it in many flavors and in many ways since then. These days I usually make it at home, adding whatever spices and herbs I have on hand. One of my favorite combinations is jalapeño and cilantro.

Normally hummus is served chilled at restaurants and purchased in the refrigerated section at the grocery store. But this week's Food Matters Project recipe serves it hot. When I make hummus, I tend to eat a few warm scoops while I'm tasting it from the food processor. I find it comforting warm and the texture is similar to mashed potatoes. Bittman recommends adding it to pasta and grains or eating it as an alternative to mashed potatoes.

I recommend buying dried beans, and soaking and cooking them yourself. This allows you to control the amount of sodium that goes into your beans, plus dried beans are cheaper. Put your beans in a bowl and cover completely with water. The beans will rehydrate and grow larger, so make sure to cover with at least an extra inch or more of water. You can soak the beans before you leave for work, and cook when you get home in the evening. Adding kombu (seaweed) to the pot of chickpeas as they're cooking helps reduce gas by making the beans easier to digest. It also flavors and adds trace minerals to the beans as well. I add kombu to all my beans. Adding the spices—cumin, epazote, fennel, ginger, asafetida, or winter savory—also aid digestion.

Beans or legumes are slow to digest which means they're excellent for those who have low blood sugar or diabetes, because they only have a small rise in blood sugar. They reduce cholesterol, lower blood pressure, regulate the colon, and prevent constipation. Beans are a great source of protein, calcium, potassium, iron, zinc, and B vitamins. The color of the bean is thought to depict the organ that it supports. Chickpeas are yellow, so they are thought to support the spleen. (1)
I decided to add sun-dried tomatoes and smoked paprika to my hummus as I've been on somewhat of a kick the past month, adding their distinctive smokey flavor to dishes. Feel free to add whatever flavor profile you'd like.

Sun dried tomato hummus served hot
adapted from The Food Matters Cookbook
3 c garbanzo beans, cooked
1/2-3/4 cup reserved cooking liquid or water
4 sun-dried tomatoes
1 garlic clove, minced
1/4 tsp smoked paprika
zest of 1 lemon
1/4 c tahini
3 tbsp olive oil
1/4 tsp salt
1/4 tsp cracked pepper
1/2 tsp cumin seeds
1/4 tsp coriander seeds
juice of one lemon
parsley + jalapeño to garnish

Add the warm chickpeas, 1/2 c cooking liquid, sun dried tomatoes, garlic, paprika, lemon zest, and tahini to the food processor (use a mortar & pestle, if you don't have a food processor). Blend until smooth. While the food processor is running, add the olive oil, salt, and pepper. If the hummus looks a little dry, add more cooking liquid. Remove from the food processor and refrigerate until ready to eat.

Heat the cumin and coriander seeds over medium heat. Cook until fragrant, 3-4 minutes. Grind the spices finely with a mortar and pestle. Add the hummus to the sauté pan over low-to-medium heat. Add the lemon juice, mix well. I added a little extra cooking liquid here to make it creamier (it thickened up after being in the fridge for a couple of hours). Stir often, making sure the hummus doesn't burn or stick to the bottom of the pan.

Garnish with parsley, jalapeño, cumin, and coriander. Serve warm with an assortment of vegetables, crackers, or pita.

(1) Wood, Rebecca. The New Whole Foods Encyclopedia. pg. 36-41.

Friday Favorites with Love and Lemons

Today's Friday Favorites is with the couple behind the beautiful blog, Love & Lemons. Jeanine does the cooking, sharing her vegetarian and dairy free meals she makes for herself and her husband, Jack. I love the color and creativity of their dishes like this roasted cauliflower with raisins & capers and this broccoli & pistachio soup. And the molten chocolate cake Jack makes the one night he gets in the kitchen (sans Jeanine) is mouthwatering. Make sure to follow along with their kitchen adventures (and as a Food Matters Project member as well).

So Jeanine & Jack, what are your favorite foods?

Jeanine: This is kind of obvious given the name of my blog, but I could not live without lemons. I love food that is bright, and a squeeze (or a zest) of lemon does the trick just about every time. Jack's answer is cheese (which is ironic because I'm lactose intolerant and I cook a lot of vegan food). 

Thanks guys! Have a great weekend, everyone.

Orange sesame stir fry & brown rice noodles

My younger sister lived off bowls of Ramen noodles as a kid and I know a lot of college students do too. Ramen might be quick to prepare, but those noodles don't contain much nutritional value. There are no vegetables and they are incredibly high in sodium, not to mention preservatives. All the flavor resides in those little mystery foil packets.

I was inspired by this week's Food Matters Project recipe to make a big vegetable stir fry. Stir fries are great, because you can pack them full of vegetables like cabbage, mushrooms, carrots, turnips, bean sprouts, onions, and more. I mixed in some brown rice noodles to make this a one pot dinner. Since I used brown rice noodles this dish is gluten free, but soba or buckwheat noodles would work great too.

I added garlic and ginger to the orange sauce, and used local spring onions in place of the scallions. No mystery foil packet here. And don't worry about heating the leftovers up, they taste delicious as a cold noodle salad the following day.

This dish honestly doesn't take too long to prepare. Your health is important, so spend a little extra time preparing your food. You won't regret it.

Orange sesame stir fry & brown rice noodles
Adapted from The Food Matters Cookbook
1/2 lb brown rice noodles
2 tbsp sesame seeds
1.5 oranges, zest and juiced
2 tbsp tamari
1 tsp honey
2 tbsp sesame oil
2 spring onions, sliced thinly
1 container mung bean sprouts
2 carrots, grated
1/2 turnip, grated

1 tbsp fresh ginger, grated

2 garlic cloves, minced
6-8 mushrooms, sliced thinly
1/4 of savoy cabbage, sliced
1/4 c cilantro

Cook brown rice noodles according to the package. When cooked, drain, and put into a large serving bowl.

Heat sauté pan over medium. Add sesame seeds, cooking until toasted. Set aside.

Mix orange zest, orange juice, 1.5 tablespoon of tamari, and honey in a small dish. Heat a tablespoon of sesame oil over medium heat. Add the sprouts and half of the spring onions, cooking until lightly browned, about 3 minutes. Then add the grated carrot and turnip, stirring well. Add the ginger and half of the garlic, cooking until fragrant. Now mix in the orange sauce. Cook for a few minutes, until the sauce thickens. Remove from heat and pour over the noodles. Mix well.

Heat the remaining sesame oil over medium heat. Add the remainder of the spring onions and the mushrooms to the pan. Add the remaining tamari to the pan. Cook for about 5 minutes or until the mushrooms are cooked down. Now add the cabbage, stir, and cook until wilted. Remove from heat, mix into the noodles, and sprinkle with cilantro and sesame seeds. Enjoy!

Winter wheat berry salad

Check out this week's Food Matters Project recipe. I purchased wheat berries weeks ago, and decided to use them in place of the rigatoni. Since I'm not a big pasta fan, I turned this into a whole grain salad instead of a baked pasta dish.

This was the first time I've made wheat berries and I think they work perfectly here. Wheat berries are a whole, unprocessed grain that contain all of the parts of the grain: germ, bran, and endosperm. They are rich in magnesium, potassium, and vitamins B and E. Some say you most soak the grains overnight before cooking and I agree. Not only does this cut down on cooking time, but it might make the grains easier to digest as well.

This makes a hearty winter salad, and it's easy to pack for lunch. Substitute brown rice to make it gluten free, and omit the cheese to make it vegan. 

Wheat berries with brussels sprouts, figs, and gorgonzola
Adapted from The Food Matters Cookbook
1 c wheat berries
1 tbsp olive oil
1 tsp ghee
1/4 onion, diced
8 brussels sprouts, sliced thinly
1 garlic clove
juice of 1/2 an orange
1/4 c balsamic vinegar
6 dried figs, diced small
1 tbsp walnut oil
1 tsp white balsamic vinegar, optional
2 oz gorgonzola (or blue cheese) crumbles

Put wheat berries in a bowl and cover with water. Soak overnight.

Rinse wheat berries. Put in a soup pot, cover with water and bring to a boil. Reduce heat, and simmer for an hour.

Heat olive oil and ghee in a sauté pan. Add the onion, cooking until translucent. Add a pinch of sea salt and the brussels sprouts. Cook, stirring, for about 5 minutes. Add the garlic and cook for another couple of minutes or until the brussels sprouts are wilted and slightly browned. Remove from heat.

Add the balsamic vinegar, orange juice, and zest to a saute pan. Bring to a boil, reduce heat, and simmer until the sauce has thickened. Remove from heat, pour into a small dish, and add the figs.

Mix the wheat berries, brussels sprouts, and fig mixture together. In a smaller dish, whisk together the walnut oil and white balsamic, if using. Pour over the salad along with a pinch of salt and pepper. Crumble gorgonzola over the salad and serve.

Polenta cakes + braised chard with roasted red pepper pesto

A few years ago I was introduced to romesco sauce. Roasted peppers, almonds, hazelnuts, garlic, tomatoes, parsley, a slice of leftover bread, and olive oil. Wow! I fell in love with the bold, delicious flavor. I made a small batch of Deb's romesco sauce recently, eating it on everything in sight. So you'll understand why I'm so excited about this week's Food Matters Project recipe: roasted red pepper and walnut pesto.

This recipe is a combination of romesco and pesto. I adapted the recipe by using parsley instead of basil and walnut oil instead of walnuts (husband allergic to raw olive oil). I also added in some chipotle chilies. I think you can eat this on almost anything. I stirred it into a bowl of hot brown rice and black beans, drizzled it on my eggs, and stuffed it between my polenta cakes with braised chard and roasted tomatoes. Oh and it's a perfect spread for a sandwich or dip for vegetables.

Feel free to use store-bought roasted red peppers, but I'd recommend roasting your own (especially when peppers are in season). I roasted my peppers in the oven until they softened, almost falling apart, and were browned on each side.

Roasted red pepper pesto
Adapted from Mark Bittman

5 red peppers (can skip this step and buy store-bought)

2 small dried chipotle peppers
1/2 c walnuts
1/2 c parsley
1/2 tsp paprika
2 garlic cloves
1.5 tbsp white wine balsamic vinegar
sea salt and black pepper, to taste
1/4 c walnut oil

Preheat oven to 450. Place red peppers on a foil-lined baking sheet. Bake for about 45 minutes. Don't worry if the pepper falls apart. Remove from heat, place into a large plastic bag, and let cool. Once cooled, remove peppers from the bag and peel the skin.

Add red peppers, chipotle peppers, walnuts, parsley, paprika, garlic, and vinegar to the food processor. Blend until smooth. Add salt and pepper, to taste. Drizzle in the walnut oil and blend for another 15 seconds. Remove and enjoy immediately or refrigerate. Yields about a cup.

I brought back some polenta from our trip to NYC last weekend. I purchased it at the lovely Marlow & Daughters in Williamsburg. I had some amazing polenta cakes a few weeks ago and was itching to make some at home. I decided to try Bittman's recipe for polenta cakes.

Baked polenta cakes
Adapted from Mark Bittman
1 c polenta
2.5 c water
1 tbsp fresh rosemary, minced
1/2 tsp sage
1/2 tsp chili pepper
1/2 tsp sea salt
1/2 tsp pepper

Add polenta, herbs, spices, and water to a pot over medium heat. Bring to a boil, reduce heat to simmer, and cook for 10-15 minutes, stirring often. If it's too thick, add more water. Turn off the heat and pour polenta onto a greased baking sheet or 9 x 9 in. dish. Spread with a spatula until it's about an inch thick. Let cool, cover, and refrigerate for at least 2 hours or overnight.

Preheat oven to 375. Get out the refrigerated polenta. Cut into triangles, squares, or use a biscuit cutter to cut into circles. Put polenta cakes onto an oiled or parchment-lined baking sheet. Bake for 25-30 minutes or until they start to brown lightly on each side.

Remove from heat and top with pesto, braised swiss chard, and roasted cherry tomatoes (or whatever you like). My cakes were a little on the thin side, so I stacked them. Next time I'll make them thicker. Oh and if you prefer them a bit crunchier, pan fry them instead of baking.