Friday, July 27, 2007

Holy Cheese and a baby!

Pure love
Spicy Noodles with Veggies

Watermelon, 'Feta', Red Onion, Parsley with a Balsamic Glaze


Herbed Barley Salad (recipe given to me from our baker, Kate. Delicious! We also sell this at Cafe Indigo)


Hummus with Roasted Red Pepper Olive Oil

Salsa in the backround




The happy family

perfection

she knows more than us


Isa's Carrot Cake with a spicy citrus glaze
The food above was from last week when my brother and his wife, my niece and nephew came up. I have a pic of my nephew as well, but he is a teen and I didn't ask his permission to post it.. so I didn't. I obviously got permission to post some pics of Arwen. What am amazing baby she is. 10 months old and still exclusively breastfed.. and such a chunk!.. and so amazingly aware.
'Swiss Cheez'
So, most of you know that I've been working my my cheez recipe and it is getting better and better each time! I figured out how to get holes! The taste is fabulous... but it's not perfect yet... I imagine it will take me at least 6 months to get the perfection I am looking for. I will say it's better than tofutti... and rivals Sheese now.... but I KNOW it will be better!

Saturday, July 21, 2007

Playing around with food

I got a spiral slicer and had fun with it earlier today... I didn't have much time to really play around with it, but these veggies for some reason, told me that I needed a veggie sushi roll.


How easy is that? No grains. Low calorie as well. I have a feeling I might be eating this daily. Daikon, fresh ginger, bean sprouts, zukes, carrots, scallions and 1/4 of an avocado were complimented by the spicy dipping sauce and generous dollop of wasabi. Oh, did I feel alive when I was done with this!


Pretty pretty nectarines... I may turn these into ice cream.. I've been into making my own ice cream with an oat base; stevia sweetened of course.



This was a sunflower/oat based cheez. I like it and it made a terrific baked mac and cheez as well.



We are eating salads daily...


Baked Spanikopita Pie with a Greek Salad and tangy balsamic vinaigrette. My tofu feta was great in this... I take the easy way out most of the time and bake a pie like thing in a springform.



What an odd experiment this turned out to be. I made some mango/blueberry sorbet with xanthan gum based on a recipe on the net. It was OK, but what an ODD texture. Seriously, the strangest thing.. I can't even really describe it.
My mother is visiting from CA... we are having a nice time. Tomorrow, my brother, SIL and baby Arwen will be visiting! Maybe they'll allow me to post a pic of Arwen... I hope so!
Of course, that means crazy food production for me.. so expect a nice, long food post within the next couple of days.
I am planning on:
Hummus
Barley Salad
A HUGE amount of Salsa (these 3 things are going home with them)
Pot Stickers
Cold Sesame Soba Noodles
Asian Slaw
BBQ'd Teriyaki Marinated Cutlets
and either a carrot cake or some sort of insane cheezecake/pie like thing...
Of course, the menu is subject to change depending on my mood...

Friday, July 13, 2007

Simple and quick foods

We have guests for several days, so I've been cooking when I get the chance. This pasta salad is delicious, with red peppers, artichokes, tomatoes, kidney beans, cilatnro, scallions and a homemade balsamic vinaigrette. I went heavy on the garlic and used a little more olive oil than usual, given the fact that my company probably wouldn't like a super tangy dressing. Jorda doesn't like vinegar either, but she's always just under foot when I'm cooking. I give her lots and lots of raw veggies as treats.

Simple dal. Mixed with brown basmati rice.




MooShi with Seitan. What can I say? I make it a lot. I like it better with tofu, but I had seitan in the freezer that was begging to be used.


I got the best chard at the farm stand. I've been using it in everything. I made breakfast wraps and a vegan mango 'lassi' for everyone this morning before I headed off to my personal chef client.


The filling for the burrito was delicious.. lite tofu and tvp spiced with a ton of garlic, onions, fresh basil, fresh thyme, turmeric and some of the ancho chile flax vinaigrette. I filled the burritos with avocado and chard at everyone loved them.
Not pictured is some spanikopita filling I made. I am planning on making that tomorrow... and I'm going to tinker with my cheez recipe some more.

Friday, July 06, 2007

Cooking from the past week...

the Good stir fry


This is a summer version of a family favorite. The Good Stir Fry got it's name from my kids years ago, when I created it as a thai dish... my kids ate it up, exclaiming, "this is sure a good stir fry mom! Will you make the good stir fry again?"


The funny thing, is that it is not a stir fry at all. It is more a thai stew... but it was named and so be it. I usually use a whole can of full fat coconut milk, but being more calorie conscious and given the fact that it is summer and lighter fair is appreciated, I only used half a can of light coconut milk. It was still devoured, only 1 cup is left and only my children ate it tonight. I served it over brown basmati rice.


sag 'panir'


Light, healthy and bursting with flavor. I used the other half of light coconut milk for this dish, along with a pound of lite tofu, onions, garlic, ginger, spices and of course, spinach and tomatoes. Finished with a squirt of fresh lemon juice, this dish is in the fridge and waiting to be enjoyed this week. I made the above two dishes in 30 minutes this morning before heading off to a personal chef client.



raw 'cheeze', quacamole on cucumber crackers


I usually eat a very late lunch, on my way home from work. Consisting of a fairly heavy wrap of one kind or another. Dinner has been a lighter fare... I made an amazing raw sunflower cheeze that turned out better than expected. I served this with guacamole, which has discolored unfortunately... on top of cucumbers. I think I had twice as much as you see here, but it hit the spot.


raw taco salad


My dinner tonight. I used more raw cheez, quacamole, veggies, pico and a delicious flax based chile vinaigrette..


picobreakfast of champions



I had a long day ahead of me, so a good bfast was in order. This was a smoothie with frozen bananna, rasbperry, flax meal, soymilk and stevia. It held me for hours.

super lazy, frugal no knead bread


I have a bunch of organic wheatberries... but my vita mix does not grind them fine enough to make super bread, so I am stuck with them. I decided to boil them, grind them and use them with a bit of whole wheat flour to make a sponge. I let that sit for several hours, then added commercial whole wheat flour, stirred and allowed to rise overnight. In the morning, I punched it down, and stirred again.... and left for work. 11 hours later I came home to a bubbly dough, which I baked in a spring form pan dusted with corn meal. (in my toaster oven!)


I am more than impressed.




Local lettuce.. perfect.


Angel hair with a chickpea-zuchhini sauce


Topped with roasted red pepper and freshly ground white pepper, this hit the spot for a quick weeknight dinner. Paired with salad, it quelled the teen boy appetites!


kalamata hummus, no knead bread, local lettuce
it doesn't get better than this!

flax and ancho chile vinaigrette

Ground flax meal, ancho chiles, roasted garlic, cilantro, scallions, lime juice, sea salt