Shake Ya Basil - Health(ier) Pesto

 Shake ya basil, don't you be hurtin' nobody. Dip ya pesto, work ya pesto. This is what I would serve Jay-Z, R. Kelly and Lil' Kim for appetizers. If R. Kelly wants to pee on his, so be it. I don't know his life! But seriously folks, you can use the strong flavors of basil and garlic to sneak in extra nutrients.

• 1 large bunch basil - roughly 3 cups
• 4-6 kale leaves, stemmed
• 1 avocado
• 6 tablespoons walnuts
•  2- 4 garlic cloves
• 1 - 6 tablespoons extra virgin olive oil*
• 1 tablespoon salt
• 1 squeeze lemon 
• A liquid such as: vegetable stock (low sodium); plain soy, almond or rice milk; water
• 1 tablespoon chia seeds (optional - added omega 3!)

*for a lower calorie version replace some of the olive oil with vegetable stock, plain soy milk or water in a pinch.

Put all of the ingredients in a food processor. Pulse, occasionally wiping down edges until desired texture is achieved. Taste and adjust as needed. For a dip, thicker is better; for a pasta sauce you may want to add a liquid to make it runnier. The water you boiled the pasta in is good for this in a pinch - but vegetable stock is my first choice.

Notes: I just made this up on the fly so the ingredient amounts are really flexible. Taste frequently and adjust! Basil and garlic - I add about 4 or 5 large cloves - completely mask the kale and avocado so you can be pretty liberal in adding them. The squeeze of lemon keeps the pesto from turning brown and helps you absorb the nutrients in the kale. I've made this with as little as 1 tablespoon olive oil, so if you want to cut some fat, try subbing one of the other liquids listed - again, veggie stock is my first choice.

Mock Chopped Liver/Cashew and Green Bean Pate

Here's another appetizer I made for my BFFZ Tonya's (above, right) closing art reception. Shockingly, I didn't get a photo of the actual food - so here are some event pics instead. Not as good - I know!

I discovered this recipe on the Veg Kitchen website. It was posted by a user named Nava - who is a genius by my account.
http://www.vegkitchen.com/recipes/savor-and-flavor/snacks-and-dips/mock-chopped-liver-cashew-onion-and-green-bean-pate/

Mock Chopped Liver (Cashew and Green Bean Pate)
Makes: About 2 cups

• 2 tablespoons olive oil
• 1 1/2 cups chopped onions
• 2/3 cup toasted cashews*
• 1 cup steamed green beans, cut into 1" lengths, or 1 cup thawed frozen cut green beans
• 1 tablespoon lemon juice
• Salt and freshly ground pepper to taste

Heat the oil in a medium skillet. Saute the onions slowly over medium-low heat, stirring frequently, until nicely browned.

Combine the onions with the remaining ingredients in the container of a food processor. Process until smoothly pureed, scraping down the sides as needed. Store in a jar until needed, and bring to room temperature before serving.

*I like the added flavor given by the toasted cashews, but if you're into raw cashews, by all means, use them.

Notes: For serving, I used Mary's Gone Crackers crackers original flavor. This was the most popular appetizer at the art reception. Little babies loved it, omnis loved it, and vegans loved it! Guests wanted to scoop it up and gobble it down as is without the cracker. I have never tasted liver but I am sure this is 100% healthier and maybe tastier? I can say this pate was DAMN good!

 Tonya Kehoe-Anderson (left), the artist and Cortnie Widen (right) the hostess and owner of White Rabbit. There are no flies on these girls!

Me, setting up the appetizer table in my farm apron!

Recipe Review: Get It Ripe: Sesame Kale Soba

Sesame Kale Soba 
from the Get It Ripe cookbook by Jae Steele.

• 1 large bunch green or black kale (about 8-oz/227 g) -
• 1 (8-oz/227 g) pckg soba noodles (or spaghetti noodles if unavailable - preferably wheat free)
• 3 tbsp tamari or shoyu soy sauce
• 3 tbsp toasted sesame oil
• 1 large clove garlic, *grated or pressed
• 1/2 tsp dulse powder (optional)
• freshly ground pepper* to taste (a few generous twists)
• 1/4 cup arame (a dark sea veggie), soaked for 5 minutes until soft, then drained (optional)
• 3 tbsp unhulled sesame seeds

*You can mix it up a little by using 1 tsp grated fresh ginger in lieu of garlic or replace a touch of wasabi paste for black pepper.

Place a large pot of water on high heat to boil. Meanwhile, wash the kale thoroughly, remove the ends of the stems and discard, then chop kale to preferred size.

Add the noodles to boiling water and cook for 4 minutes.

Stir in the kale, and continue cooking until noodles are al dente, then drain and transfer noodles and kale to a large bowl and set aside.


Combine the tamari or shoyu, oil, garlic, dulse, and pepper in a small bowl, mix well, then pour on top of noodles and kale.


Toss gently with the arame ans sesame seeds, and serve.


Makes about 3 servings. GF, NF

Notes: Fascinating food fact about little old me - I love soba noodles. I love to eat with chopsticks (it makes me feel dexterous). I love kale. I love starting sentences with "I". Try adding shiitake mushrooms and/or extra firm tofu for some extra protein and heartiness. You can use the sauce topping as a marinade for the mushrooms and/or tofu. Dulse powder and arame can be difficult to find, so I have thus far made it without and it is still very good and healthful. This is fantastic served cold for lunch too. In addition to a bunch of tasty recipes this book contains very useful information regarding a vegan lifestyle - a good read in every respect!

 Shootin' the shiitake while the mushrooms marinate in the sauce.

Chickpea & Massaged Kale Heat Beatin' Salad

I have literally been eating variations of this salad for both lunch an dinner throughout our entire Iowa heat wave/drought/tire fire. It's fast, nutritious and requires no blasted oven.


Chickpea & Massaged Kale Heat Beatin' Salad

• 2 to 5 leaves of kale, depending on how much you like kale
• 1/2 Tablespoon olive oil
• 1/2 Tablespoon sea salt
• A squeeze of fresh lemon

Add above ingredients to a large bowl and massage kale with your hands until fibers are broken down. You'll be able to feel the softening of the leaves - it only takes about 1 minute of gentle massaging. It's an oily massage. It's fun! 

•  1 can chickpeas, rinsed and drained

Add one can rinsed chickpeas and combine.

• Assorted vegetables of your choice such as: cucumber, carrot, baby tomatoes, bell pepper, green onion, etc. chopped. Add as many and whatever variety you desire. Customize!
• 2 to 6 cloves minced fresh garlic - amount to your taste
• Sesame seeds, sunflower seeds, or slivered almonds (optional)
• Salt to taste
• Pepper to taste
• Olive oil to taste

Add assorted fresh vegetables to your own tastes and combine. If desired add nuts and/or seeds. Taste and add salt, pepper, olive 
oil to taste.

I make a huge batch and parse out amounts for lunches and/or dinners as desired. I also just add more ingredients as needed throughout the week as the salad dwindles in size. 


Helpful Hint: Brush and floss after eating as the black sesame seeds and kale chunks tend to get wedged in the toofuses, and your breath will be hella garlicky!

Recipe Review: BIG VEGAN: Three-Nut "Cheese" Quesadillas with Fresh Mango Salsa

Recipe from the BIG VEGAN cookbook by Robin Asbell - more than 350 recipes No Meat/No Dairy ALL DELICIOUS.

Three-Nut "Cheese" Quesadillas with Fresh Mango Salsa

Nut "Cheese"

• 1/3 cup/40 g macadamia nuts
• 1/3 cup/40 g raw cashews
• 1/3 cup/40 g slivered/flaked almonds
• 1 acidophilus capsule (make sure it is dairy free)
• 1 tbsp cold-press corn oil
• 1 tsp freshly squeezed lemon juice
• 1/2 tsp salt

Salsa 

• 1 large mango, diced
• 1 large jalapeno, chopped
• 3 tbsp chopped red onion
• 3 tbsp freshly squeezed lime juice
• 2 tbsp chopped fresh mint or cilantro/fresh coriander
•  1/4 tsp salt

• 2 scallions/spring onions, chopped
• 1/4 cup/7 g cilantro/fresh coriander
• 1/2 tsp chili powder
• Eight 6-in/15-cm whole wheat/wholemeal tortillas 

1. To Make the Nut "Cheese": Put the nuts in a bowl, cover them with cold water, and refrigerate overnight. The next day, drain the nuts, then puree them with 1/2 cup/120 ml fresh water in a blender or food processor. It make take some scraping down and repeating to get it smooth. Add the contents of the acidophilus capsule and puree to mix. Transfer the mixture to a glass or ceramic bowl, cover loosely with plastic wrap/cling film, and let stand at room temperature for 24 hours. It should form some bubbles and smell cheese-like.

2. The next day, stir in the oil, lemon juice, and salt, then refrigerate.


3. To Make The Salsa: Put the mango in a medium bowl and add the jalapeno, onion, lime juice, mint, and salt. Toss to mix and refrigerate until needed.

4. When the nut "cheese" is cold, mix in the scallions/spring onions, cilantro/fresh coriander, and chili powder. Divide the mixture among four of the tortillas and top them with the remaining tortillas.

5. To cook, preheat a large cast-iron frying pan on high heat. When it is hot, put one quesadilla in the pan, and cook it for about 2 minutes per side, until it is dappled with brown spots and the "cheese" is heated through. Transfer it to a cutting board and slice the quesadilla into six wedges. Repeat with the other quesadillas. Serve hot with the mango salsa.

Notes: YUMMY! I really enjoyed making my own cheese for this dish. Making food from scratch and knowing exactly what is going into my food is becoming increasingly important to me. Having complete quality control makes me feel good about what I make and serve. This was a fun and tasty meal - the mango salsa was a really fresh taste explosion! The quesadillas were good ole fashioned, messy fun-to-eat. Having yeasty nuts brewing made me feel especially fancy and pro-style! Also, saying nut-cheese is just juvenile giggle time!

Sandwiches Are Magical!

Sandwiches are just about the perfect cooling hot-ass  Summer day lunch, aren't they? They work at the beach, at the pool, at the shooting range, in a cage, in a cave. (I don't know your struggles. No judgement). Vegan sandwiches are fast, easy and require no heating up of the house with the stove. Here are some products (which I personally use and in no way getting compensated for promoting) and foods I like on my sand witches:

• Vegenaise - How much do you l-o-v-e this product? You omnis might want to give this one a try too! We switched to this mayo alternative years ago simply because it was a healthier choice and haven't looked back at Hellmann's (Best Foods to you non-Mid westerners) since! Follow Your Heart brand has also joined the NON-GMO Project which gets big points with this little lady. http://www.followyourheart.com/
• Smart Deli Roast Turkey Style veggie protein slices - Okay, they sound and look gross. I try not to use super-processed convenience food too often, however I do enjoy these deli slices on occasion - mostly for a quick, easy, protein source. No, they don't taste or look like deli meat, but they have a similar texture.  http://www.lightlife.com/
• Udi's Millet-Chia Bread - I recently became obsessed with this bread. It is both delicious and healthful! I like mine toasted, then cooled for a crunchersons sandwich. It is also gluten-free. Could it get any better? Also very good as toast points with a tofu scramble. http://udisglutenfree.com/
• LOTS of vegetables - avocado slices, kale, baby lettuce, spinach, sprouted anything, bell pepper slices, cucumber slices, tomato slices! YUM! I try and add the rainbow to my sandwich - no, not make it gay! Add a vegetable of every color of the rainbow for maximum vitamin (pronounced viiit-ah-min in the English style) power punch!
• Hummus - preferably homemade or if not, Oasis hummus from our local falafel joint here in Iowa City. Since I am trying to eat a low fat diet too, I have been making my own hummus which has less olive oil, for a taste treat I get a container of the Oasis deliciousness. Hummus is also good on a sandwich as it is a little sticky and keeps the veggies from sliding around as much. 
• Pickles - Current favorite = Brooklyn Brine Co. NYC Deli Pickle. This is a pickle spear on a whole other level! Chickie J got a deal (Groupon, maybe?) where we got three jars in the mail and NYC was gone almost upon delivery. I love a good pickle finger spear with my sandwich! http://brooklynbrineco.com/
• Mustard - Check the ingredient list carefully as some mustard's are not vegan Big D's homemade is my very favorite - we even went to the mustard museum where he got some supplies! Annie's has some good choices as does Organicville.

What do you like on your sandwich? Any wack-a-doo combination you enjoy? Any product recommendations? If you were to have a sandwich named after you - what would it be called and what would it consist of?

Vegan On The Road: TC: The Barbary Fig & Spoonriver

BLERGH! I don't have any food pron photos from these last two restaurants, so please enjoy some touristy shots of the Twin Cities - Walker Art Center and the Minneapolis Institute of Arts museums from our trip. I *photo of Spoon Bridge and Cherry* Minneapolis. I really should have gotten one of these tee shirts at the Walker!

Where: The Barbary Fig

http://www.thebarbaryfig.com/

What We Ordered:
Appetizer: Hummus with warm pita bread
Entrees: Special order by the owner! When we told our server that we had two vegans and two vegetarians in the group she spoke to the owner/chef and he made us a delicious special lunch. The falafel was just mouth watering and their pitas were so thin and flavorful - I wanted the recipe. The hummus was a taste treat and had some different subtle flavors I wanted to figure out to add to my own. It was a real treat having a customized meal made with such care - I didn't see The Barbary Fig on many veg dining sites, so it might be a well kept secret. Vegans do NOT shy away - we were completely accommodated in every way!

What is happening to this young woman's face? I do not know. She appears to be a half pig/half girl "Animal Farm" hybrid (but a nice, sweet piglet, not a Nazi boar!) and I could not get enough of her.

Where: Spoonriver

http://spoonriver.com/

What We Ordered: My fellow vegan, Big D and I both got the Chicken Udon Salad with Mock Duck subbed for the chicken.

Notes: In all fairness to Spoonriver, I must divulge that we met friends for dinner here and I was pretty busy jabbering away at my beloved college gal pal rather than paying attention to the menu. Bitches be triflin'! This restaurant was in an amazing location, had a lovely space and after dinner we walked over and toured the Guthrie Theatre (http://www.guthrietheater.org/) which offered stunning views of the river and city. As a place to meet for a nice dinner and to accommodate vegans, vegetarians, an omnivore and a gluten-free diner; Spoonriver did an excellent job of making us all happy.

Why are dudes dressed as chicks almost always better looking than me? This painting also had me singing Tone Loc's well loved line from Funky Cold Medina "Sheena was a man..." under my breath.

I tripped over this hobo camp sculpture about fifty times and may have lost a toenail to bruising in the process. Who leaves a lead hobo in the middle of a gallery? Again, my mind wandered to my version of "improving" the art by adding an old can of pork and beans and a spork.

I do not see why the flattering, practical and comfortable neck ruff ever went out of style? I'm sure plenty of bed bugs bug, lice and sores could be daintily covered under so much white starched lace.

And that's a wrap for the Twin Cities May, 2012 visit! I can't week to return in November for my big Scorpio birthday bash with Cindy Sherman!

Vegan On The Road: TC: Ecopolitan

Where: Ecopolitan
http://www.ecopolitan.com/healthyfood/the-restaurant

What We Ordered: 

Appetizer: Trio Sampler - pesto, hummus + olive tapenade served with flax crackers (first image below); Chilled Celery Soup (no image)

Entrees: Rawvioli (top image), Pesto Pasta (second image below, Pesto Pizza (not shown)

Desserts: Sadly, my memory failed and I don't recall exactly what the three desserts were. (third image below)

Notes: Ecopolitan is a 100% organic, vegan, raw food restaurant (exterior, fourth image below). This was my first time eating raw food and it was educational, and tasty too. It was fun trying all the menu offerings and learning more about the raw food diet. The Rawvioli was my main course and it was heavenly - I would eat that any day of the week. The appetizer sampler was amazing and I would love to serve it at a party - very filling and a flavorful explosion in the mouth! We sat on the charming porch and read about colon hydrotherapy. 

Apparently colon hydrotherapists love a pun, for example eCOLONogical - only they take it dead serious. These are some hardcore butt water practitioners - so do not make fun! Well, you may make fun later - it's called manners!

The Ecopolitan building does NOT have air conditioning - so be aware of that if you were planning to go in the high heat of Summer. 

Vegan On The Road: TC: The Bad Waitress

Where: The Bad Waitress
http://thebadwaitress.com/

What I Ordered: The Amsterdam Hash - red potatoes, broccoli, red onions, mushrooms, and tofu with a side of Monster Plate O’ Potatoes hash brown style. My beverage of choice was the cold-press iced coffee. (I kept wanting to call my entree The Hamsterdam Rash in homage to The Wire.)

Notes: Every single food photo I took of this feast was blurry - I must have been all a tremble with hunger. The cold-press iced coffee was my favorite coffee of our entire trip. Another solid eatery - it was a real treat to have so many vegan options for breakfast. The decor here was very funky-retro, colorful and fun. To my recollection the hash browns were cooked to crispy-on-the-outside perfection and the hash was a fortified way to start the day. Each table has a super hero mascot - we were The Human Torch. I wanted to be Apache Chief, however, I didn't see him as an option in my brief scan. Next time!

Vegan On The Road: TC: Seward Cafe

Where: Seward Cafe
http://www.sewardcafe.com/

What I Ordered: Biscuits & Gravy (above top) - "housemade vegan biscuit topped with vegan cashew-mushroom gravy, tomatoes and scallions"; Hashbrowns; Vegan GMO-Free "sausage" patties (above bottom).


Notes: This was my personal favorite breakfast meal which I devoured like a Duran Duran wolf lady. I seriously licked up that mushroom gravy - I was lucky to get this photo without biting my own hand off. Another recipe I wanted to steal - the "sausage" patties had me all atwitter in the taste buds.

The atmosphere is ultra hippie-granola, look past that if it bothers you, as the food is worth it. There was a really nice outdoor patio space we wanted to sit at but it was too rainy and cold. The name announcing system sounded like an old Speak-And-Spell so I'd give a very distinct multi word name so you don't miss the call to kibble. 

Warning: The unisex bathrooms were covered in graffiti that read like a Jane Seymour for Jared commercial script, and they smelled like an unwashed hot yoga mat topped off with soaking bean farts.

Vegan On the Road: TC: Cafe Luce

Where: Pizza Luce

http://pizzaluce.com/

What We Ordered: Appetizer Sampler - VR (above) Rinotta, bruschetta, sun-dried tomato and Greek olive tapenade, red sauce, with toasted focaccia.

Entree: Mock Muffeletta - VR (below) Their website says it best: Not to be mocked or ducked, this vegan version of our Muffuletta comes toasted with tangy BBQ sauce and seasoned mock duck, our Muffeletta olive mixture and Rinotta*—our homemade 'uncheese' made from tofu and cashews. Served with 'the fixings'."

 

Entree: Specialty Pizzas! 

Lil’ Gracie - VR (below right): vegan veggie ball crumbles, house Muffuletta olive mixture, mushrooms, green peppers, onions, and Notcotta on red sauce.

The Rustler - VR (side left) Again, defer to the brilliant menu description: "The vegetarian version of the chop-lickin’, chap-wearin’ little doggie. She’s a silent little smoker on the side, without the chirp-chirp. Topped with mock duck, pineapple, banana peppers, red onion, cheddar and mozzarella on our barbecue/red sauce. Cowgirl approved!" (The "VR" vegan version topped with Notcotta in place of mozzarella)

 

Notes: Among our intrepid travelers Cafe Luce was consistently mentioned with drooling mouths and misty-watercolor-memories and longing. This place was a gold mine for a vegan wanting pizza! The choices! The "cheese"! We went full on Piggy a la "Lord of the Flies" on the appetizer sampler. NEXT! The pizza was charmed and only served to fuel our obsession with mock duck. The Muffeletta sandwich was otherworldly in its deliciousness. (PS I have been plotting and planning a deal with the Devil to make my own version their Notcotta - it was so decadent!) Also, our tatted, punk rockin', 9 months preggers waitress went out in the rain to jump a customer's car for them. That is some impressive service.

Vegan On The Road: TC: Fasika Ethiopian Restaurant

Where: Fasika Ethiopian Restaurant
http://www.fasika.com/


What I Ordered: Veg Sampler - Atkilt (curried vegetable stew with carrots, potatoes, cabbage, pepper, onion); Gomen (greens cooked in the Ethiopian style); Kik Alicha Wat (curry spiced split peas); Misir Key Wot (lentils cooked in Berbere sauce); Misir Alicha (lentils cooked in curry + spices); Shiro Wat (spiced chickpea flour cooked in berbere), Fosolia (green beans & carrots cooked in curry + spices). Served with Injera (a flat, spongy bread that resembles a crepe or a pancake. Injera is made of Tef, Ethiopian staple grain or wheat and barley.)


Notes: This was my first time eating authentic Ethiopian food (my one previous experience involved a shady restaurant that may or may not have been a front for drug dealings. Allegedly.) At the suggestion of friends, I ordered the veg sampler to get a taste of all the amazing vegan options - everything was mouth wateringly good. As you can see from my pathetic photo - I was so busy shoving food in my bean hole I didn't even bother to get a "before" food pron image of the plate. My favorite was the Atkilt - Irish girls and their root veggies, amiright? My Southern friends raved about the Gomen (greens) which I have never developed a taste for (totally regional - Midwesterners as a general rule don't make greens) however, I did enjoy a few bites and felt very sophisticated. By all accounts - n00bs and seasoned pros the meal was top notch!


Since I pulled a boner on the food photo op, here are some cute animal photos from the Como Park Zoo and Conservatory (http://www.comozooconservatory.org/)! After reviewing the images, "cute" may be the wrong word - odd and amputated looking is more apt. Enjoy!: