Shrimp Cocktail with Nopalitos

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The
nopales
of Los Angeles are sprouting up everywhere! This may seem
completely insignificant unless you have explored the special nutritional
benefits of nopal and how much it is enjoyed in Mexican cuisine. This recipe
for Shrimp Cocktail with Nopalitos takes the Mexican classic shrimp cocktail
and combines it with the classic Mexican Nopalito Salad. Nopal, also known as
cactus pad, is very low in saturated sat and cholesterol. It is also a good
source of riboflavin, vitamin B6, iron and copper, and a very good source of
dietary fiber, vitamin A, vitamin C, vitamin K, calcium, magnesium, potassium
and manganese. And with an amino
acid score of 71 the protein content isn’t bad either– for a
vegetable! I must give credit to my partner Ricky who makes the bomb-est
shrimp cocktail, and came up with this awesome combination.
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Pear & Red Kuri Squash Soup

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The feeling of fall has moved in
right on schedule here in Los Angeles. So red kuri squash soup is where my
mind went when I saw some beautiful red kuris at the Farmers market. This
soup is super simple and can be made in a matter of minutes while you are
multi-tasking and doing other stuff. I love doing recipes that don’t require
a lot of measuring. Many people don’t realize how easy cooking is, and how it
often doesn’t have to be perfectly exact. Getting fresh, nutrient dense foods
into your body while also enjoying the flavors, shouldn’t be a daunting
project! In retrospect, I think it would have been nice to garnish this with
some pomegranate seeds. Perhaps there is an update in this recipe’s
future! Read More

Linguine with Cashew Cheese Sauce, Sage, Butternut Squash & Peas

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This month my kid got married,
and we got our first real feeling of autumn outside. My
son’s wedding plays a part in today’s post. I decided to prepare the food for
the wedding, and give it a personalized touch for the special occasion. The
bride and groom wanted a vegan menu, with vegan macaroni and cheese being
their favorite. The cashew cheese sauce for the mac and cheese came out so
yummy I have been thinking about it all week.

Then, it dawned on me that this sauce with a couple modifications
could make a great autumn pasta with butternut squash, sage and peas. And,
that’s how my first post of autumn came about! This sauce is easy to make,
packed with plant based protein and healthy fats. The crispy sage garnish
makes a nice garnish and crunchy finish to this comforting, cool weather
dish.

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Stuffed Ronde De Nice Squash with Tuscan Kale & Cannellini Bean Salad

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Each year I like to try a
different kind of squash in the food garden. And I am extremely pleased that
ronde de nice squash made its way onto my list this year! It has the
consistency of a summer squash like zucchini, yet it is hearty, with a soft
center and tender seeds that can be eaten, similar to a winter squash. And
it’s spherical shape lends itself to awesome stuffing potential! So it’s
extremely versatile. This healthy vegan recipe for stuffed ronde de nice
squash is a great summertime meal, as a warm-ish dinner entree or cold salad,
or even at brunch. Read More

Riced Cauliflower with Porcini Mushrooms, Fennel & Peas

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I know you are probably thinking
that I post too many things with mushrooms, and you are right! But when I
glanced at my bag of dried porcini mushrooms the other day, I couldn’t help
thinking how great they would be as a rich, flavorful foundation for riced
cauliflower! This recipe for riced cauliflower with porcini mushrooms, fennel
& peas makes a nice springtime side dish or vegan entree. Porcini
mushrooms have a natural, rich, gamey flavor and the higher quality ones give
off a roux when cooked, that naturally adds some thickness to the dish.
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Vegan Swiss Chard Enchiladas with Quinoa, Black Beans & Epazote

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We have this gigantic Swiss
chard “bush,” seriously taking hold in the food garden. The leaves
kept beckoning me to wrap them up with something. So, here’s an idea for
gluten-free and cornmeal-free Swiss chard enchiladas that came out pretty
yummy! The fresh epazote adds a nice, earthy, Oaxacan nuance, but you can
substitute something like fresh thyme and still get a great fresh herbal
infusion. Epazote is really easy to grow but not so easy to find at the
market. Feel free to play around with non-vegan variations using queso
fresco, organic chicken, and-or ground meat. Enjoy!
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Oil Free Red Lentil Pasta Salad T.B.G.A.

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I am enjoying the new red lentil
pasta varieties that have been popping up at the store. If you are going to
have pasta, these are a good way to go, with just lentils, quinoa and water
as ingredients, and packed with protein and other nutrients.

This recipe is a cold salad twist on linguine with tomato,
basil & garlic. And it takes the nutrition density even a step
further by eliminating the refined oil and instead getting it from whole
foods like avocado. You can add other veggies to the asparagus or eliminate
the asparagus for a more traditional version of a tomato, basil, garlic
“TBG” pasta salad.

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Beet & Fresh Cheese Stacks with Avocado-Lemon Dressing

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I found a recipe for a quick vegan
cheese that I really like. The recipe says it’s a “Pepper
Jack” but it reminds me a lot more of a fresh cheese like queso fresco
or buffalo mozzarella. In any case, I am finding it to be quite versatile and
useful on many dishes, from tacos to this beet salad. You can venture into
making the vegan cheese, which will require some uncommon ingredients if you
aren’t used to vegan baking or cheese making. Or use a favorite cashew
cheese; some spreadable cashew cheeses would work great in between the layers
of beets. Or, if you eat dairy, just use a good, organic dairy cheese
like burrata or buffalo mozzarella.

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“Basic” Quinoa & Black Bean Burgers

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I am not a burger purist.
The more different kinds of burgers the world can invent the better!
This  point of view comes in particularly handy when it comes to
creating healthier, maybe even meatless, burger recipes. Having said this, no
matter what, a burger should pass some basic requirements in order to be
considered feasible- not that I am some burger expert, but let’s just be
practical about it! First and foremost, the burger must hold together in a
two-bun sandwich or lettuce wrap scenario. If it crumbles, it isn’t exactly a
burger. Next, the burger should satiate. You want to feel full and happy and
be nourished after you have eaten one. And third, it should be
quick and easy to make. If you have to run to seven specialty food stores and
spend two hours in the kitchen before you even get to the part where you make
it into patties, well, it kind of loses its “burger experience,” in
my opinion. Here is a super easy quinoa and black bean burger that holds up to
the basics and tastes great! Enjoy this between any kind of bread or bun, or
make a falafel patty and enjoy with flatbread or a lettuce wrap. Seriously,
the total active prep time for this is less than 30 minutes!
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