Peanutty Udon Noodles and Tofu Salad

From WholeFoods.com

Serves 6

Creamy peanut butter and salty tamari anchor this hearty tofu-udon dish. The silky noodles, sauce and cabbage accented with bits of color from the carrots and radishes make for a satisfying meal when served warm, at room temperature or even chilled.

Ingredients

1/2 cup natural peanut butter
1/4 cup honey
6 to 7 tablespoons tamari
1 teaspoon brown rice vinegar
1 teaspoon garlic chile sauce (optional)
3 cloves garlic, finely chopped
2 tablespoons sesame oil
20 ounces tofu, drained and cut into 1/2-thick slices
10 ounces dried udon noodles
3 cups chopped napa cabbage, green part only
3 carrots, sliced
1 bunch red radishes, quartered
1/3 cup dry roasted peanuts

Method

In a food processor, mix together peanut butter, honey, 3 tablespoons of the tamari, vinegar, chile sauce, garlic, and 2 tablespoons warm water and puree to make a sauce. Set aside.

Heat oil in large skillet over medium high heat. When oil is hot, cook tofu on first side for approximately 7 minutes. Carefully sprinkle tofu with half of the remaining 3 or 4 tablespoons tamari and cook for about 4 more minutes or until the first side is golden brown. Flip tofu and sprinkle second side with the remaining tamari. Cook until golden brown, then transfer tofu to a paper towel-lined plate and set aside to let drain.

Cook udon noodles according to package directions, drain and transfer to a large bowl. In a large pot with a steamer basket, steam cabbage, carrots and radishes for 5 to 7 minutes or until crisp-tender. Combine noodles with vegetables and mix in reserved peanut sauce. Top with peanuts and serve.

Nutrition

Per serving (about 11oz/314g-wt.): 510 calories (200 from fat), 22g total fat, 3.5g saturated fat, 0mg cholesterol, 1390mg sodium, 59g total carbohydrate (6g dietary fiber, 19g sugar), 24g protein

Curry-Coconut Peanut Sauce

From The Whole Foods Market Cookbook

Makes 4 1/2 Cups

This sauce should come with a warning: One spoonful will have you hooked. Fortunately, it complements almost anything from vegetables to poultry and tofu.
Ingredients

1 teaspoon canola oil
1 small red onion, minced
3 cloves garlic, minced (1 1/2 teaspoons)
1 serrano pepper, seeded and minced
4 teaspoons minced fresh ginger
4 teaspoons curry powder
4 teaspoons cumin
1 (13.5-ounce) can coconut milk
5 tablespoons creamy peanut butter
1/4 cup fresh cilantro, minced
5 teaspoons tamari
4 teaspoons honey
1/8 cup lime juice
1/8 cup ketchup
3/4 cup water

Method

Heat canola oil in a saucepan over medium heat. Sauté onion, garlic, serrano pepper, and ginger until onion is translucent. Add curry powder and cumin; sauté over low heat for 1 minute. Add coconut milk, peanut butter, cilantro, tamari, honey, lime juice, ketchup, and water. Bring sauce to a boil, whisking often. Reduce the heat; simmer for 10 minutes.

Nutrition

Per serving (1/4 cup/49g-wt.): 80 calories (60 from fat), 7g total fat, 4g saturated fat, 0mg cholesterol, 140mg sodium, 5g total carbohydrate (1g dietary fiber, 3g sugar), 2g protein

Lettuce Wraps with Chile Peanut Sauce

Recipe and Photo from Whole Foods

Serves 4

While appearing elaborate, lettuce wraps are actually rather easy and fun to prepare. This tempting Asian recipe emphasizes bean thread noodles and peanuts, though the flavors and combinations are limited only by your imagination. Try sautéed chicken or beef, dried shrimp or carrots if you wish. Serve with chile, peanut and hoisin sauce on the side. Leftovers are delicious all tossed together for a quick and simple salad the following day.

Ingredients

Chile Peanut Noodles
3 ounces dried bean thread noodles
1/2 cup unsweetened peanut butter
3 tablespoons brown rice syrup
1 1/2 tablespoons lime juice
1 tablespoon shoyu or tamari
2 teaspoons chile sauce
2 garlic cloves, finely chopped

Lettuce Wraps
1/2 cup cilantro, chopped
1/2 cup dehydrated coconut flakes
1/2 cup toasted peanuts, roughly chopped
1/2 medium red onion, finely chopped
4 limes, quartered
1 head butter lettuce, such as Boston
Hoisin sauce

Method

For the chile peanut noodles, soften noodles in medium pot of hot water until tender, about 15 minutes. Bring noodles to a boil and cook 1 minute, then drain and set aside. Using a food processor, mix together the peanut butter, brown rice syrup, lime juice, shoyu or tamari, chile sauce, garlic, and 1/3 cup warm water until combined thoroughly. Toss noodles with 1/2 cup of the chile dressing. Reserve remaining dressing, and set noodles and dressing aside.

For the lettuce wraps, arrange cilantro, coconut, peanuts, onions, limes, lettuce, hoisin sauce, chile noodles, and reserved chile dressing in separate bowls. Let guests create their own lettuce wraps by topping lettuce leaves with any or all of the items as they like.

Nutrition

Per serving * (about 8oz/221g-wt.): 540 calories (270 from fat), 30g total fat, 9g saturated fat, 0mg cholesterol, 310mg sodium, 61g total carbohydrate (7g dietary fiber, 23g sugar), 15g protein *Does not include sauces

Kid - Friendly Recipe: Apple Sandwich with Peanut Butter and Granola

Serves 2

Kids will love to help you make this healthy snack since it’s fun to spread the nut butter and sprinkle the chocolate chips. No corer in the kitchen drawer? Slice the apples into rounds first then use a small cookie cutter to remove the core from the center of each slice. Wrap sandwiches tightly and tuck them into lunchboxes, if you like.

Ingredients

2 small apples, cored and cut crosswise into 1/2-inch thick rounds
1 teaspoon lemon juice (optional)
3 tablespoons peanut or almond butter
2 tablespoons semisweet chocolate chips
3 tablespoons granola

Method

If you won’t be eating these tasty treats right away, start by brushing the apples slices with lemon juice to keep them from turning brown.

Spread one side of half of the apple slices with peanut or almond butter then sprinkle with chocolate chips and granola. Top with remaining apple slices, pressing down gently to make the sandwiches. Transfer to napkins or plates and serve.

Nutrition

Per serving (about 7oz/192g-wt.): 300 calories (150 from fat), 16g total fat, 4.5g saturated fat, 0mg cholesterol, 115mg sodium, 36g total carbohydrate (6g dietary fiber, 25g sugar), 8g protein

Carrot-Oat Cake

Recipe and Photo from WholeFoods.com

Serves 16

Enjoy this hearty carrot cake for breakfast, a snack or dessert. Serve it warm or at room temperature.

Ingredients

Natural cooking spray
1 cup rolled or quick cooking oats
1 cup chopped walnuts
1 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups grated carrots
1 cup pure maple syrup
1 cup dried currants
1/2 cup unsweetened finely shredded coconut
1 1/2 teaspoons vanilla extract

Method

Preheat oven to 325°F. Lightly oil a (9-inch) square baking pan with cooking spray and set it aside.

Pulse oats and walnuts in a food processor until coarsely ground. Transfer to a large bowl. Add flour, baking powder, baking soda, cinnamon, ginger and salt and mix well. In a second large bowl, combine carrots, maple syrup, currants, coconut and vanilla. Add carrot mixture to flour mixture and stir until completely incorporated. Transfer to prepared pan and bake until cooked through and deep golden brown, about 1 hour. Set aside to let cool before cutting into squares.

Nutrition

Per serving (about 2oz/67g-wt.): 190 calories (50 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 230mg sodium, 32g total carbohydrate (3g dietary fiber, 19g sugar), 4g protein

All about Quinoa

If you have ever passed quinoa, pronounced keen-wa, in your grocery's bulk food aisle, pass no more. This gluten free grain is both economical and versatile. You can use it instead of rice in recipes, in place of oatmeal for breakfast, or in numerous other recipes to complete your dinner. Whole Foods "Learn to Cook, Learn to Save" says, "Cooked and cooled quinoa sealed in a tight container will store in the fridge for 3 to 5 days", and I think it easily makes a great topping on lunch salads or in wraps. Also WholeFoods.com says, "Quinoa is a complete protein containing all eight essential amino acids. It is light and fluffy in texture but has that whole grain ability to fill you up."

Photo and Recipes from Whole Foods

To cook quinoa you need...
1 cup quinoa
2 cupes water
1/2 tsp sea salt

Then...
Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot. Add water and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is adsorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.

Tips & Tricks

• For extra flavor, use vegetable, chicken or beef broth instead of water when cooking quinoa.
• Toast quinoa (after rinsing) in a large skillet for 3 to 4 minutes before cooking to add more depth to its flavor.
• Pour soymilk over hot cooked quinoa and top with nuts and dried fruit for a satisfying breakfast cereal.
• For a healthier twist on pasta or potato salad, toss cooked quinoa with chopped vegetables, fresh herbs, vinegar and olive oil.
• Add cooked quinoa to soups, stews and casseroles.
• Store cooked and cooled quinoa in a tightly sealed container in the refrigerator for 3 to 5 days or in the freezer for up to 2 months.

Now test your skills...

Quinoa Loaf with Mushrooms and Peas

Recipe from WholeFoods.com

Serves 8

Welcome spring--or vegetarian guests--to your table with this delicious main-course recipe that is destined to become a favorite for family and feasts alike. For killer veggie burgers, serve any leftover slices on toasted whole wheat buns with lettuce and spicy mustard.

Ingredients

1 tablespoon extra virgin olive oil, plus more for greasing
8 ounces button mushrooms, sliced
Salt and ground black pepper to taste
1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained
3/4 cup rolled oats
2 cups cooked quinoa ( Learn to Cook: Quinoa)
1 cup frozen green peas
1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme
10 sundried tomatoes packed in oil, drained and chopped
1 cup (about 1 onion) chopped red onion
Note: Consider a flax seed egg sub (1 tbs ground flax & 2-3 tbs water) or an egg substitute in this recipe to keep the loaf together better.

Method

Preheat oven to 350°F. Lightly grease an 8-inch loaf pan with oil; set aside. Heat oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.

Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, tomatoes, onion, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.

Nutrition

Per serving (about 6oz/172g-wt.): 170 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 200mg sodium, 28g total carbohydrate (6g dietary fiber, 4g sugar), 8g protein

Mushroom and Peas with Miso Quinoa Dressing

From WholeFoods.com

Makes 4 to 6

Miso adds savory depth to this unique dressing — an excellent side dish for the holidays or any time of year. Transform it into a hearty vegetarian entrée by adding cubed, baked tofu.

Ingredients

1 cup quinoa
1 tablespoon canola oil
2 medium carrots, diced
2 cups sliced white mushrooms
3 cloves garlic, finely chopped
1/2 teaspoon ground ginger
2 cups packaged miso broth or 2 cups water mixed with 4 teaspoons miso paste
3/4 cup frozen peas
1/2 cup diced green onions

Method

Place quinoa in fine-mesh strainer and rinse under cold water until water runs clear. Drain quinoa and set aside.

In a heavy medium saucepan, heat oil over medium heat. Add diced carrot and sauté about 2 minutes. Add mushrooms, garlic and ground ginger and sauté until garlic is fragrant and vegetables are tender, about 3 minutes. Add quinoa and stir for about 1 minute. Mix in broth. Cover and simmer over low heat until quinoa is almost tender, about 12 minutes. Add peas, cover and continue simmering until quinoa grains are translucent and liquid is absorbed, about 5 minutes more. Transfer to bowl and stir in diced green onion.

Nutrition

As a main dish (4 servings):Per serving (About 6 oz/161g-wt.): 250 calories (60 from fat), 7g total fat, 0.5g saturated fat, 10g protein, 40g total carbohydrate (6g dietary fiber, 4g sugar), 0mg cholesterol, 300mg sodium As a side dish (6 servings):Per serving (About 4 oz/108g-wt.): 170 calories (40 from fat), 4.5g total fat, 0g saturated fat, 6g protein, 27g total carbohydrate (4g dietary fiber, 3g sugar), 0mg cholesterol, 200mg sodium

Eat well,
Carolyn

Black Bean and Avocado Brownies

I love avocados.  I love black beans.  I've just never had them in my desserts.  Okay, I lie.  I have had black beans in Khoa Lam - a sticky rice dessert popular in Thailand.

But now add in avocados, and I think I might be in heaven.  Here is a recipe that is very much worth trying for a sweet vegan dessert.  (I just won't tell my husband about the avocados.)

I first heard about these brownies from this blog which brought me to Cara's Cravings.  Look at her picture. I'm drooling.  Enjoy.


Black Bean and Avocado Brownies

 1 (15.5 ounce) can black beans, rinsed and drained
3/4 cup egg substitute
1/4 cup agave syrup
1/2 of a ripe avocado (60gm)
6 tbsp cocoa powder (30gm)
pinch of salt
1 teaspoon vanilla extract
6 tablespoons white sugar (75gm)
2 teaspoons instant espresso

Preheat oven to 350 degrees F. Line an 8x8" pan with parchment paper.

Combine black beans, egg substitute, agave syrup, and avocado in food processor. Blend for a few minutes, until completely smooth. Add remaining ingredients and continue blending until fully combined, stopping once or twice to scrape down the sides of the bowl.

Spread into parchment-lined baking dish. Bake for 30-33 minutes, or until a toothpick inserted in the brownies comes out clean.

These are best if you let them sit overnight before slicing and enjoying!

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 98.0
Total Fat: 1.2 g
Cholesterol: 0.0 mg
Sodium: 134.6 mg
Total Carbs: 19.5 g
Dietary Fiber: 2.7 g
Protein: 4.2 g

Broiled Tofu and Steamed Mustard Greens with Spicy Mango Sauce

Happy St. Patrick's Day.  Instead of heading to the pub and drinking some green beer, why don't you get your fixin' of green through food?  Green smoothies, Spinach Salad, or this recipe brought to you by Vegetarian Times.  It combines protein rich tofu AND mustard greens with a sweet and spicy mango sauce.  Other greens to try in this recipe: Asian mustard greens, broccoli raab, Chinese broccoli, or collard greens. Enjoy!

Ingredient List

Serves 8

• 2 Tbs. canola oil
• 1 small onion, quartered and thinly sliced (1/2 cup)
• 1 small red bell pepper, coarsely chopped (1/2 cup)
• ¾ cup hot mango chutney, such as Patak’s or use this recipe
• 1 medium tomato, coarsely chopped (3/4 cup)
• 2 16-oz. pkgs. extra-firm tofu, drained and patted dry
• 2 12-oz. bunches mustard greens, thick stems removed

Directions

1. Heat oil in medium-size saucepan over medium heat. Add onion and bell pepper, cover, and cook 10 to 15 minutes, or until vegetables are soft, stirring occasionally. Stir in mango chutney and tomato. Cover, and simmer 5 minutes more. Keep warm.

2. Preheat oven to broil, and place oven rack in highest position. Coat baking sheet with nonstick cooking spray. Halve each tofu block crosswise to make pieces the size and thickness of sandwich bread. Cut each tofu piece into 4 triangles. Brush each tofu triangle on both sides with mango mixture (it’s OK if some bell pepper and onion bits stick to tofu); season with salt and pepper, if desired; and place on prepared baking sheet. Broil 4 to 5 minutes. Flip triangles, and brush with more mango mixture. Broil 4 to 5 minutes more, or until browned and crispy.

3. Meanwhile, bring 1 cup water to a boil in large pot. Add mustard greens, cover, and steam 5 to 7 minutes or until greens are crisp-tender, turning occasionally with tongs to make sure greens cook evenly.

4. Divide mustard greens among serving plates. Top each serving with 2 tofu triangles, and drizzle with1/4 cup mango sauce.

Nutritional Information

Per :

Calories	246
Protein	14g
Total Fat	10g
Saturated Fat	1g
Carbs	29g
Choelsterol	0mg
Sodium	490mg
Fiber	5g
Sugar	22g

Coconut Cream Pie in honor of Pi Day (March 14th)

from VegNews Magazine

When this came through to my email, I had to share.  Doesn't that picture just look delicious?  I can't wait to make this.  I am going to use a delicious cashew based whipped cream on top from my favorite raw foodie and blogger - Carmella at Sunny Raw Kitchen.  The whipped cream is from a Banana Chocolate Cream Cake recipe that is to die for. 

Enjoy!

Coconut Cream Pie

Makes 1 pie

What You Need :
1/2 cup vanilla soy creamer
4 cups vegan chocolate chips, divided
2-1/2 cups shredded unsweetened coconut, divided
1 pound (16 ounces) firm silken tofu
1 cup powdered sugar
1 teaspoon coconut extract

What You Do:
1. Coat 9-inch pie plate with nonstick cooking spray. In a small pan over low heat, heat soy creamer until hot, but not boiling. Add 2 cups chocolate chips slowly and stir until melted. Stir in 1-1/2 cups coconut. Pour into prepared pie plate, smooth out to form a crust, and refrigerate until hard.

2. While crust is in the refrigerator, prepare the filling. In a food processor, place tofu and blend until smooth, scraping down the sides of bowl as necessary. Add sugar and coconut extract.

3. Melt remaining chocolate chips in microwave or double boiler. In a bowl, combine melted chocolate chips and remaining coconut. Pour into prepared pie crust. Top with vegan whipped cream and sprinkle with more coconut if desired. Refrigerate until ready to serve (at least 8 hours).

Whipped Cream
Inspired by Cafe Gratitude's I Am Rapture

1 cup cashews or a mix of cashews and macadamia nuts
1 cup fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)
1/8 - 1/4 cup honey or agave (depending on how sweet you like it)
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch of salt
1/2 cup coconut butter, melted
1 tablespoon lecithin* (1 tbs + 1 tsp psyllium)

*Lecithin is derived from soybeans and acts as an emulsifier. Look for lecithin (preferably non-GMO), in granules or powdered form, at your local HFS. If using granules, make sure to grind them up in a high speed blender of coffee grinder.

Recipe of the Month: Quinoa Casserole

Now that the wedding has come and gone; the honeymoon has come and gone; and the move has come - but not yet gone - it is time to pick up my "Things to Manifest in 2010" list. One of the things I wanted to make a habit in 2010 was to cook a new recipe each month.  It is probably easier to accomplish now that Dave and I are married, and I can't get away with having a salad every night.

It was perfect timing to start this tradition when yesterday I stumbled upon my friend Kate's blog - Vegetarian Mama.  I was in the Peace Corps with Kate in Thailand.  Kate is a very sweet girl who now resides in Seattle.  She is raising the newest addition to her family, Nora, to be a healthy eater. I'm so excited Kate and Robert are now parents.  Since I met Kate, she always said she wanted to be a Mama.

I've been wanting to try a casserole recipes since Dave and I got a beautiful Casafina casserole dish for a wedding present, but I just haven't found the right one... until last night.  Kate blogged about "Quinoa Casserole" and I thought - this will be March's Recipe of the Month.

Here is the recipe, re-posted, with my modifications noted in parenthesis.

Quinoa Casserole
1 T canola oil (I used 1 T Olive Oil)
1 medium onion, diced (I used 1 large onion)
2 cloves garlic, minced ( I used 3 gloves)
1 red or green bell pepper, diced (optional)  ( I used 1 red bell pepper)
1 cup dried quinoa, rinsed in a wire strainer under cold running water for 2 minutes (We don't have a wire strainer yet, so I didn't rinse the quinoa.)
1 can black or pinto beans, rinsed and drained ( I used Eden's organic black beans)
1 28-oz can diced tomatoes (Dave doesn't like to use canned tomatoes, so I used 2 1/4 cup diced tomatoes and roughly 1/2 cup water as a replacement)
1 T chili powder (optional) (I used 1 T chili powder)
1 tsp ground cumin (optional) (I used 1 tsp ground cumin)
2 cups vegetable broth - approximately ( I used 2 1/4 cups vegetable broth)

NOTE: I also added 1/2 cooked potato - diced - that we had leftover from last night's dinner when I checked on the dish after 45 minutes.

OTHER POSSIBLE ADDITIONS:  I would have liked to of  added fresh corn, cut off the cob, but I didn't have any. Also, diced carrots would have been a nice touch and maybe some spinach stirred in at the 45 minute check to get some greens in there.   And the most needed addition - more spices!

1. Saute the onion, garlic, and pepper (if using) in oil until softened.
2. Mix all ingredients except the vegetable broth in a casserole dish.
3. Add the vegetable broth until the mixture is a couple of centimeters from the top of the dish.
4. Bake in 375 degree oven for 1 hour. Check after about 45 minutes, stir, add more broth if needed.
5. The quinoa is finished when it is puffy and translucent.

THE VERDICT:
My initial reaction was the dish was too bland.  However, I'm a person who carries cayenne pepper in my purse, so take what I say with a grain of salt.  After I added some avocado, cayenne and s&p, the dish was more my style.  Dave doctored his up with some pepper and he thought it was good.  It definitely wasn't his favorite, but he thought it was good.  This recipe is a keeper.  Easy and Delicious.  I will make it again, but with some more modifications as noted above in the "other possible additions."  Also the leftovers will make a great taco stuffing.

Bimbimbap (or Hot Pots)

A few months back I was in DC for work and got to visit one of my bridesmaids.  She went on and on about her Sunday ritual with a friend having 'hot pots.' She insisted I try it since it is vegan friendly, so off we went to the Asian grocery to buy the necessary vegetables.

Imagine a foreigner going into Walmart and feeling like there are too  many choices for cereal.  Well, that is exactly how I felt in the Asian market in DC except this time it was with all sort of rice products.  Totally overwhelming.  People everywhere.  Foreign sights and sounds.  Totally cool, and totally different than the small Asian groceries I was used to in Florida!

After some searching we found the veggies we needed in the prepared food section and were on our way (after browsing every aisle as a novelty).  Among the assortment of veggies we picked up were mung bean sprouts, mushrooms, zucchini, cucumbers, and others.  My favorite was this spicy number that was a mystery vegetable.

We set off for home to make our hot pots, and I watched intensely documenting with my iPhone every step of the way (in between sips of wine!).

Below is my journey into hot pots.

  

Step One: Heat the oil

  

Step Two:  Add the cooked brown rice

  

Step Three: Cook or add prepared vegetables. 

  

Step Three continued

Step Four:  Heat mixture on medium to high heat for 5 minutes.  

ENJOY!

After some digging to get to the bottom of this 'hot pot' talk, I've uncovered the real name of this dish - Bimbimbap.  Learn more about it from Wikipedia.  Bimbimbap is known for the crispy rice bottom and veggies cooked in a small pot (hence my friends calling the dish 'hot pots').  Learn more about cooking in the hot pot (or commonly referred to as dol sot stone bowls) here.

For an amazing video tutorial, visit Yum Yum Asian's Dol Sot Bibimbap post. 

For now, I'll leave with with a recipe adapted from Yum Yum Asia to satisfy your vegan tastes. 


Bibimbap (adapted from Yum Yum Asia)
Ingredients
2 small carrots
1 small white radish
2 small zucchini
1 bunch spinach
1 bunch yellow bean sprouts
1 cup of dried mushrooms
Korean chilli paste*
3 cloves garlic, crushed
4 tbsp sesame oil
Soy sauce
Salt and pepper
4 cups hot cooked white or brown rice (short grain)* (see method at Step 1)
4 dol sot stone bowls*
* All these items are readily available at any Korean grocery store.


Directions
1. Wash and drain rice with cold water three times. Put into saucepan and place your right hand on top of the rice. Fill with cold water until the water just covers the top of your hand. Place on stove with lid on and on high heat leave for approx 20 minutes.
2.  Soak the dried mushrooms in water until they become soft. Slice thinly and mix with sesame oil, soy sauce, garlic and pepper.
4. Cut the carrots, radish and zucchini into matchstick sized slices. Heat sesame oil in a large pan and sauté the carrots with a teaspoon of garlic and a pinch of salt and pepper, remove from pan and place carrots into a bowl. Repeat the above process with the radish and zucchini as well. Set aside.
5. Bring water to the boil and blanch spinach for approx 15 seconds, repeat with the yellow bean sprouts. Combine with salt, crushed garlic and sesame oil. Set aside.
6. Pour a teaspoon of sesame oil in the base of each stone bowl. Divide rice between the 4 stone bowls. Arrange all ingredients on top of the rice side by side around the bowl. Put a teaspoon (or more depending on taste) of the Korean chilli paste on top of the vegetables. Pour a tablespoon of sesame seed oil around the edge of the bowl
7. Place stone bowl on top of stove and on high heat leave for approx 5 minutes or until you can hear the rice popping and crackling.
8. Remove from heat and serve. Be very careful as the stone bowl will be extremely hot.

Serves 4

Vegetarian Cassoulet

From Delicious Living
Serves 8
Cassoulet, a hearty white bean casserole, is a French original. Its savory flavor comes from herbes de Provence, a mixture of dried thyme, basil, rosemary and lavender.

Prep Time: 10 minutes
Cooking Time: 50 minutes
Cassoulet

2 tablespoons extra-virgin olive oil
1 medium onion, diced
1 large carrot, diced
1 large red potato, diced
6 large cloves garlic, minced
1 tablespoon herbes de Provence
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
2 15-ounce cans cannellini beans, drained
1 14 1/2-ounce can diced tomatoes
2 cups vegetable broth

Bread Crumb Topping:

2 tablespoons extra-virgin olive oil
3 thick slices French bread
2 sprigs parsley
4 cloves garlic, peeled

1. Preheat oven to 325°F. In a large skillet, sauté onion, carrot and potato in olive oil over medium-high heat 5 minutes. Add garlic, herbes de Provence, salt and pepper; sauté another minute. Combine vegetables with bay leaf, beans, tomatoes and vegetable broth in a large, lightly oiled casserole dish. Bake uncovered 20 minutes.
2. To make bread crumb topping, combine olive oil, bread, parsley and garlic in a food processor; puree on high until finely crumbled.
3. Remove cassoulet from oven and take out bay leaf. Raise oven temperature to 400°F. Sprinkle half the bread crumbs on top; bake another 15 minutes. Remove cassoulet from oven; stir bread crumb topping into beans. Top with remaining bread crumbs. Bake another 15 minutes or until topping is lightly browned. Serve immediately.

White Bean, Tomato, and Arugula Sandwich

From Delicious Living
Serves 4 / Beans, whole grains, and garlic excel at lowering blood cholesterol levels, and tomatoes boast heart-healthy antioxidants. Prep tip: This open-face sandwich works best with a sturdy peasant or country-style loaf that stands up to the hearty bean topping. Serving tip: Serve with a side of soup or salad.

3 tablespoons extra virgin olive oil, divided
1 (5 ounce) package arugula
1/2 teaspoon sea salt, divided
1/4 teaspoon fresh ground pepper
4 large cloves garlic, peeled and thinly sliced
1/4 teaspoon crushed red pepper flakes
1 (15-ounce) can low-sodium small white beans, drained
1 1/2 cups chopped Roma tomatoes, about 2
4 slices whole-grain peasant bread, toasted
4 teaspoons julienned basil

1. Heat a large nonstick skillet over medium heat. Add 1 teaspoon oil. Stir in arugula, 1/4 teaspoon salt and the pepper, and sauté 1–2 minutes or until arugula wilts. Remove arugula to plate.
2. Add remaining oil to skillet and place over medium heat. Add garlic and red pepper flakes and cook 1–2 minutes or until garlic starts to turn light brown. Stir in beans, mashing gently with a fork to break up some of the beans. Cook 2–3 minutes to allow beans to pick up flavors. Stir in tomatoes and turn heat to low; cook for 2–3 minutes or until warmed throughout. Stir in remaining 1/4 teaspoon salt.
3. Place toasted bread slices on dinner plates. Top each with one-quarter of arugula mixture (about 1/4 cup), spreading in an even layer. Spoon tomato-bean mixture (a scant 1/2 cup) over arugula and sprinkle with basil.

PER SERVING: 296 cal, 35% fat cal, 12g fat, 2g sat fat, 0mg chol, 12g protein, 40g carb, 10g fiber, 521mg sodium

Spaghetti with Almond Sauce and Vegetable Confetti

Serves 4 / Nuts and nut butters are rich in good monounsaturated fats, and vegetables in the dish contribute antioxidants and fiber. Using whole-grain noodles adds a heart-healthy dose of fiber. Ingredient tip: Look for chile-garlic sauce in the Asian section of your market.

1/3 cup freshly ground unsalted almond butter or bottled almond butter
2 tablespoons rice vinegar
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon minced fresh ginger
1 1/2 teaspoons chile-garlic sauce
8 ounces thin whole-wheat spaghetti
1 cup frozen peas
1 1/2 cup grated carrot (large hole of a box grater)
1 1/2 cup thinly sliced green onion, divided
1/3 cup chopped fresh cilantro or mint
1/4 cup toasted sliced almonds
1/2 teaspoon sea salt
1. Combine almond butter, 1 tablespoon water, and next four ingredients (vinegar through chile-garlic sauce) in a large serving bowl; whisk to blend.
2. Bring a large pot of water to boil; add spaghetti and peas and cook for 8 minutes. Stir in carrots and continue cooking for 2 minutes or until spaghetti is are tender. Drain and add spaghetti to bowl with almond butter mixture. Toss to blend. Stir in 1 1/4 cups onion, cilantro or mint, almonds, and salt. Garnish with remaining 1/4 cup onions.
PER SERVING: 431 cal, 32% fat cal, 16g fat, 2g sat fat, 0mg chol, 16g protein, 62g carb, 5g fiber, 520mg sodium

Skin Deep Cosmetic Safety Database

From Delicious Living.........................................

Picking a personal care product shouldn’t be like digging into a box of chocolates: You should always know what you’re going to get. That’s why for this year’s beauty awards we chose from the purest options available, heading to the Environmental Working Group’s Skin Deep Cosmetic Safety Database to find those products with a 0- or 1-out-of-10 ranking (meaning the ingredients pose no or a very low hazard). What did we get when we put them to the test? Ten excellent natural picks that do what they promise to—and are free of the startlingly ubiquitous personal care villains, such as 1,4-dioxane and parabens. Visit cosmeticdatabase.com

Polenta

Have you ever seen those tubes of polenta at the store and thought, "what the hell do you do with that?" Or is that just me?  Anyways, I came across some information in Delicious Living magazine (I love this freebie!) and thought I would share.  Plus, I love anything you can buy in bulk.  Enjoy.  Eat Well, Carolyn

(Pesto Polenta with Sautéed Portobello Slices - recipe below)

From Delicious Living....

An Italian staple, polenta is ground corn that’s cooked into a creamy porridge; it can also be cooled to form firm polenta cakes suitable for baking, frying, or grilling. Look for grainy raw polenta in bulk bins and prepackages it’s coarser than the finely ground cornmeal used in cornbread. 

Polenta makes a tasty, gluten-free breakfast. Bring 2 cups water to a boil, then add 1/2 cup medium-grain polenta in a thin, steady stream, whisking as you pour. (Double the amounts if you want leftover polenta.) Reduce heat to low and simmer polenta, whisking often, until thick, scraping pan sides with a wooden spoon as needed. Stir in raisins, chopped almonds, and nutmeg, plus milk or cream. Or stir in a little butter, then pour into a wide bowl and top with sautéed spinach and a poached egg.

Serve soft and loose polenta with juicy stews and braised meats; it deliciously soaks up flavor. Pour leftover polenta into a square pan, cover, and refrigerate; when cool, cut into squares. Layer pieces in a baking dish with marinara and grated cheese; bake until bubbly. Or pan-fry squares and top with sautéed mushrooms, tomatoes, and olives. You’ll also find polenta preformed and sold in tubes, usually in the pasta aisle; just remove the covering, slice crosswise into disks, and use as desired.

 And now that you are intrigued with polenta, how a recipe.....

Pesto Polenta with Sautéed Portobello Slices
Portobello mushrooms squick me out (the gills and spongy texture...yick) so I substituted about 2 pounds shiitake and cremini mushrooms instead. I also used quick cooking Italian polenta prepared according to the package directions, and it was fine.

3 1/2 cups water
1 teaspoon salt plus more for seasoning
1 cup medium ground corn meal
1/4 cup vegan pesto (homemade or store bought)
3 tablespoons olive oil
freshly ground black pepper
2 garlic cloves, chopped
4 large portobello mushrooms, stems removed and caps cut into 1/4-inch thick slices

1. Bring the water to a boil in a large saucepan over high heat. Reduce heat to medium, add the salt, and slowly whisk in the cornmeal stirring constantly. Reduce the heat to low and continue to cook, stirring frequently, until thick, about 30 minutes. Near the end of the cooking time, thin the pesto with 1 tablespoon of the olive oil and stir it into the polenta. Season with salt and pepper to taste.

2. Spoon the polenta into a lightly oiled, shallow, 10-inch square baking dish. Spread it evenly over the bottom. Refrigerate until firm, at least 30 minutes

3. Heat one tablespoon of oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the mushroom slices, season with salt and pepper to taste, and cook until the mushroom slices are tender, about 5 minutes. Keep warm over very low heat.

4. Preheat the oven to 375º F. When the polenta is firm, cut into four squares. Place on lightly oiled baking sheet and brush with remaining 1 tablespoon of oil. Bake until hot and golden brown, about 30 minutes.

5. To serve, transfer polenta to individual plates, spoon some of the mushrooms on top, and serve hot.