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Posts Tagged ‘Girl with Health Food’

This recipe was highly inspired by the New York Times Recipes for Health. This soup is silky smooth and bright red. Bell peppers promote optimal health by reducing the risk of cardiovascular disease, increasing lung health and may even promote better eyesight.

 
2 tablespoons olive oil
1 onion, chopped
1 large carrot, chopped
Salt
4 garlic cloves, peeled and chopped
1 tablespoon tomato paste
4 large red bell peppers, roasted, seeds removed and peeled
2 teaspoons paprika
2 medium potatoes, peeled and diced
4-6 cups vegetable stock
A bouquet garni made with a bay leaf, a bit of rosemary, thyme and parsley, tied together in a bundle
Freshly ground pepper
Soy milk (about 1/4 cup)
 
For garnish (optional) :
Garlic croutons (toast thin slices of bread or baguette and rub a cut clove of garlic)
Basil leaves or fresh thyme
Olive oil
 
Heat the oil over medium heat in a large soup pot, add the onion and carrot. Cook, stirring often, until the onion begins to soften, and then add 1/ teaspoon salt. Continue to cook, stirring often, until tender, about 5 minutes, and stir in the garlic and tomato paste. Stir for a minute or two, until the garlic is fragrant and the tomato paste has darkened, and then add the roasted peppers, paprika and another 1/2 teaspoon salt.
 
Add the potatoes, stock and bouquet garni, and bring to a simmer. Add salt to taste, cover and simmer over low heat for one hour. Remove the bouquet garni.
 
Blend the soup with a hand blender or in batches in a blender. Add soy milk, to taste and desired consistency. Heat through, add salt and pepper to taster, and serve.
 
Garnish with garlic croutons, fresh basil and drizzle with olive oil.
 
Serves 4
 
*To roast the bell peppers, cook in a 425F degrees for about 25 minutes, turning a few times, or until the peppers blackened on all sides. Set aside to cool, the blackened peel will then be easily removed

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When I was a child, my mother would always cook up a batch of baked beans during the holidays. I remember waking up in the morning and smelling the absolutely wonderful aroma of beans cooking slowly overnight in sweet and tangy ingredients such as tomatoes, molasses and/or maple syrup, vinegar, etc. I had to come up with a vegan of baked beans which my mom cooked with bacon of course. If you can find vegan bacon, it will give this dish a nice smoky flavor and aroma, but the baked beans will also be excellent without it.

Starting the new year with baked beans in the oven might just be my new tradition! Healthy and comforting. This is definitely my comfort food!

An added bonus : blackstrap molasses are full of iron and calcium and navy beans are full of fiber!

To a wonderfully healthy New Year!

3 cup dry navy beans
9 cups water
2 large onions, 1 diced and 1 left whole
1/3 cup blackstrap molasses
2 tablespoons agave nectar (or maple syrup)
2 tablespoons mustard
2 tablespoons apple cider vinegar
1 28 oz can diced tomatoes
1 teaspoon salt
2-3 strips of vegan bacon

Mix the beans and water in a large container and refrigerate them overnight or for about 7-8 hours.

Drain the water and replace it with nine cups of fresh water. Bring the mixture to a boil in a large saucepan. Reduce the heat to low, cover the pan and simmer for about 45 minutes, or until the beans aren’t quite done but are beginning to get tender. Drain the mixture again, setting aside 2 cups or the drained liquid.

Mix the beans, chopped onions, molasses, agave nectar, mustard, apple cider vinegar, diced tomatoes and salt in a large covered preferably ceramic casserole. Top the casserole with a whole onion pressing it into the bean mixture. Top with vegan bacon. Bake (overnight) at 250 degrees F for 6 to 9 hours. Remove the cover for the last hour.

Check the mixture a few times and add a little of the saved liquid if the beans are too thick.

Serves at least 8 for breakfast or brunch.

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This salad combines different colors and textures. The citrus burst of clementines, the fluffiness of millet, the smooth texture of black beans, the crunchiness of roasted almonds with the fresh, crisp addition of fresh cilantro. I make salads like this one often. Colorful, highly nutritious, fresh, tasteful salads. Combine any grain, fruit, bean, fresh herb and nut for an easy lunch. Millet is a grain that is still widely unknown. It is packed with magnesium which is, for example, known to help decrease symptoms of asthma and reduce the frequency of migraine headaches.


 
1 cup millet
1 cup black beans (canned is fine), rinsed and drained
2 clementines, cut-up in medium-size pieces (or substitute one orange)
1/2 cup fresh or frozen peas
1/4 cup roasted almonds
1/4 cup cilantro, chopped
 
Nutty Citrus Dressing :
2 tablespoons walnut oil
1 tablespoon sesame oil
Juice of one small lime
1 teaspoon agave nectar or honey
Pinch of paprika
Sea salt, to taste

Cook the millet according to the manufacturer’s direction.

In the mean time, prepare the dressing. In a large bowl, combine all dressing ingredients and whisk briefly with a fork. Add rinsed black beans, cooled millet, chopped clementines and peas. Mix until all ingredients are well combined. Add chopped cilantro and roasted almonds just before serving.

Serves 4

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Today is my day off from work. I had planned to volunteer at a local restaurant (Robin des Bois). The owner donates all profits to non-for-profit organizations. Sadly, upon arrival, the manager kindly informed me that there was a mistake and that they already had enough volunteers for the day. They felt bad enough to give me coffee and lunch to go. Grilled artisanal bread topped with sweet and white potato, wild mushrooms, Emmental cheese and a white sauce (probably some kind of bechamel). I made the salad below to accompany the broiled open-faced sandwich. Perhaps I’ll try volunteering some other time.

 
 
 
Baby spinach
1 pomegranate
1/4 cup roasted hazelnuts
 
Maple-Balsamic Dressing
3 tablespoons walnut oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon maple sirup
Black pepper and fleur de sel
 
To remove seeds from pomegranate, cut fruit in quarters in a bowl filled with cold water. With a spoon, scoop out the seeds. The seeds with sink and the membranes will float.
Roast hazelnuts in a 375F degrees oven for about 10-15 minutes.
Divide baby spinach into 4 plates. Top with pomegranate seeds and roasted hazelnuts. Drizzle with maple dressing and sprinkle with  fleur de sel.
 
Serves 4

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The secret ingredient making this chili so dark, intense and almost creamy is cocoa powder. It gives a nice aroma and helps thicken the sauce to a dark chocolaty texture. This dish can easily be made vegan by omitting the feta cheese topping. Instead, generously drizzle chili with olive oil.

 

2 tablespoons olive oil
1 large yellow onion, chopped
1 red pepper, diced
5 garlic cloves, finely chopped
1 tablespoon ginger, grated or finely chopped
3 dried hot chili peppers, chopped
1 tablespoons chili powder
1 teaspoon cayenne pepper
1 tablespoon ground cinnamon
1 teaspoon ground cumin
2 tablespoons cocoa powder
1 28-ounce can of diced tomatoes
1-2 cups vegetable broth
1 16-ounce can kidney beans
1/2 cup black, brown, or green lentils (or combo), rinsed
1 cup meatless ground round (I used Yves Veggie)
1 teaspoon sea salt (or to taste)

Feta, salted yogurt, olive oil, chopped cilantro or chopped fresh baby spinach, for garnish

1 baked potato per serving of chili

 

Heat olive oil in a large pot over medium heat. Cook onions stirring frequently. When the onions soften up and become translucent, add the garlic, ginger, red pepper, chili powder, cinnamon, cayenne, salt and cumin. Stir well and cook for a minute of so, until everything begins to slightly brown. Stir in the tomatoes, kidney beans, lentils, meatless ground round, cocoa powder and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 35-45 minutes until lentils are cooked and chili has thickened. Stir a few times during the simmering, taste and ajust spices and salt.

Serve over baked potato and top with feta and finely chopped fresh spinach.

*While chili is cooking, bake the potato. Rub the potatoes with olive oil and salt. Bake at 400 F degrees for about 40 minutes.

 

Makes about 6-8 servings

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 banana bread

 

I don’t really have a sweet tooth. But I’ve been craving banana bread (cake?) for weeks. This cake is moist and fluffy, yet dense. For an extremely decadent dessert, reheat in a toaster oven and top with vanilla ice cream. 

 

1 1/2 cups whole wheat pastry flour

½ cup wheat germ

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/3 cup chocolate chips

1/4 cup chopped walnuts

2 eggs

1/2  cup firmly packed brown sugar

1/2 cup coconut (or soy) milk, room temperature

2 tablespoons canola or any other mild tasting oil

1 teaspoon vanilla extract

pinch fine grain salt

3 medium, very ripe bananas, mashed

 

Preheat oven to 350 degrees F.

 Lightly oil a loaf or square pan.

 In a large bowl, combine flour, baking powder and cinnamon. Mix well. Stir in the chocolate chips and walnuts.

In another bowl, combine remaining ingredients, except bananas. Beat with a wire whisk until well blended. Stir in bananas. Add to dry mixture, mixing until all ingredients are moistened. Spoon into prepared pan.

Bake 50 minutes, until a toothpick inserted in the center of the bread comes out clean.

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rapini pasta

 

Rapini (or brocoli raab) is like the bitter version of brocoli. Some say it’s an acquired taste. I love it. I’ve always loved it.

I will always remember the best pizza I ever ate at Delfina Pizzeria, in San Francisco last summer. It was brocoli raab pizza with olives, mozzarella and hot peppers. Yum. This pasta dish (almost) comes in competition with aforementioned pizza.

 

rapini

 

1 bunch rapini (brocoli raab), trimmed and cut into 3 inch pieces 
4-5 cloves garlic
5 sun-dried tomatoes
1-2 teaspoons dried chili flakes (optional)
2 tablespoons olive oil
Sea salt and freshly cracked pepper, to taste
Freshly shaved parmesan
Roasted hazelnuts (optional)
Whole wheat pasta (I used spagettini)
1/4 cup pasta water

 

Boil water in a large saucepan. Cook pasta according to the manufacturer’s directions.

While the water in boiling, trim base of rapini stalks. Heat olive oil in a large skillet. Add whole garlic cloves and sauté for a about 5 minutes. Add sun-dried tomatoes, salt, pepper and optional chili flakes. When garlic cloves begin to brown lower heat just to keep the skillet warm.

In the mean time, blanch the rapini in the pasta water for 4 or 5 minutes. Add blanched rapini to the warm skillet, increase heat to medium and sauté for about 2 minutes.

Drain the pasta, reserving 1/4 cup pasta water. Add pasta and pasta water to skillet. Increase heat to medium high, sauté and mix well, for about 2 minutes. Smash the garlic cloves directly in the skillet with the back of a spoon.

Serve immediately, top with freshly shaved parmesan and roasted hazelnuts.

 

Serves 4

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