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fettucine with vegan Alfredo sauce, kale and baked butternut squash

I found the Alfredo Sauce recipe on the Vegan Yum Yum site she also has a great ipone/pad app that is handy while cooking.  I  added sauteed kale and baked butternut squash, extra lemon and chili flakes. This is a great winter pasta.

Alfredo Sauce
1 Cup Soymilk
1/3 Cup Raw, Unsalted Cashews- I used more like a 1/2 off a cup
1/4 Cup Nutritional Yeast
3 Tbs Low-Sodium Tamari or Soy Sauce
2 Tbs Earth Balance Margarine
1 Tbs Tahini
1 Tbs Fresh Lemon Juice-I added more
2 tsp Dijon Mustard
1/2 tsp Paprika (smoked is awesome)
1 Pinch Nutmeg
2-4 Cloves of Garlic, optional
Black pepper, to taste

 Prior to creating the sauce I sliced a butternut squash and baked it with brown sugar and olive oil at 350 degrees until tender . And then squeezed lemon juice on the squash before dicing and adding to the pasta bowl.
While the squash was cooking I sauteed the kale with garlic and lemon juice and a bit of olive oil also until tender but with a bit of  a crisp to it, then chopped it and added it to the bowl with the butter nut squash,  cooked linguine  and added chili flakes and cracked pepper.
It was so good!

Cinnaholic

For those of you who know me,  know that I do what ever I can to avoid crossing the Bay bridge.
Well, that all changed yesterday.
Cinnaholic in Berkeley is reason enough to cross the bridge daily!

Sure, I have had vegan cinnamon rolls. And the only memory I have is of the non vegan type from Cinnabon. The gooey buttery nastiness of the mall and airport. (that I really miss) has come back in to my life in a vegan version.  This is the best cinnamon roll I have had. I have to imagine it is better for you than a Cinnabon too.

I hope to see you on the bridge or at Cinnaholic soon.

Shakes and Ceramics

Good Morning!

Don't Go!!

Eggplant Caponata Bruschetta

There is a version of this recipe in this months Food and Wine.  I have been trying to  make anything that includes the last of this season's heirlooms. I omitted the red pepper because they tend to over power every dish. (in my opinion)
This takes 10-15 minutes to make.

1 large egg plant- peeled and diced
2 tablespoons golden raisins (i could not find golden raisins I used regular and it was great)
21/2 tablespoons extra virgin olive oil
1 small onion diced
1 celery rib diced
1-2 garlic cloves minced
1 jalapeno seeded and minced
1 tablespoon tomato paste
1 medium tomato diced
2 tablespoons chopped pitted green olives
1 tablespoon capers. (the original recipe calls for a half of tablespoon but i love capers)
1-2 tablespoons chopped parsley (not in the original recipe but was a great topping) 
1/2 tablespoon sherry vinegar ( I subbed with balsamic)
and sourdough baguette sliced to toast and top 

1) toss the eggplant on the side in a colander or bowl with salt and let it sit while you prepare the rest.
2) soak the raisins in a cup of warm water for 10 minutes and drain 
3) heat the olive oil , add the onion and celery cover and cook med to low for 4 minutes. add the garlic and the jalapeno and cook another 4 minutes. Add the tomato paste and cook about one minute. Transfer all to a large bowl.
4) in a non stick skillet, heat the remaining olive oil and cook the egg plant until translucent (not to much or the consistency will be terrible) 
add all together with the capers, raisins , balsamic vinegar and salt and toss and top toasted sour dough  crustinis. 

This was so easy and tasty

xo,
C

Snake Oil I am fond of

This Week anyway. There are so many vegan supplements, protein powders and veggie enhancers. That  all tout vegan goodness but a couple of these are effective because they provide absorb-able sources of vitamin B12.
 

Mega Greens plus MSM
a powdered mixture or roots and leaves. Is suppose to balance your body's PH while providing vitamins and and plant proteins. (tastes awful)

Rice Protein - Plus Flax Seed
Pretty innocuous when added to a shake and has 12 grams of protein per serving

Aloe Life Super Fruit
High Antioxidant Juices plus Aloe
Aloe is suppose to be a vegan absorb-able form of  B12 . (tastes like it is doing something.)

Buried Treasure "B" Complete Vitamins
balanced B complex with C

I will report back ..
if you try one let me know

Gather Restaurant

Finally a restaurant that Chad and I can agree on, Gather Restaurant . Has an array of Vegan options as well as Prather Ranch and some fish. (for Chad)
I doubt we will make it to Berkeley all that often to eat there but the Vegan Charcuterie plate is amazing.

The Plate included:
-Tartar of tomato and corn, roasted tomato polenta
-Eggplant "brandade," braised Jimmy Nardello peppers, saffron braised olives
-Bruschetta, crispy tofu skin, avacado, tomato, smoked garlic "aioli"
-Carpaccio of watermelon radish and turnip, horseradish salsa Verde, grapes , grapes, grated almond
-Summer mushroom pate, grilled nebrodini mushrooms

and the vegan pizza was great as well

Linda's baby torpedo onions , olive caper herb sauce , cashew olive oil puree, roasted shitakes
yum!

Shannon's Wedding, Detroit & the Nori Roll

After getting back from Shannon's wedding  in Northern Michigan and spending a night in Detroit I have been craving Nori Rolls all weekend (weird craving, for sure). Lake Michigan had much more of a beach scene than I had imagined. I was also reminded that I still appreciate vintage clothing. I also decided I need better pictures for this blog because blogs that are only recipes aren't all that fun.

 The Beach at  Lake Michigan

 My new dress from Lost and Found - I love it. 

I read the recipe for the Nori Rolls  in the Kind Diet a while back and added the items that I  enjoy to the rolls. They are so good. 
Did you know that Michigan is known for Polish food? There's also delicious cherries and amazing vintage finds that we haven't seen in SF in years. It was so great to hang out with long time  pals Sasha & Shannon  as well as  meet new ones.
And most importantly , here are a couple of  photos from the wedding:

The Newlyweds

Gorgeous Bride and her extra tall buddy

Congratulations Shannon and Dan!

Toasted Sushi Nori - made by Sound Sea Vegetables
1 cup of brown rice
Umeboshi Plum - just a dab to spread on to the rice and Nori paper
Daikon- optional
Mung Beans
Cilantro- chopped as a spice
Basil - chopped as a spice
Avacado - optional
Kale - Sauteed with olive oil, garlic,  lemon and chopped
Raw Kim Chee
Baked tofu  - optional (Chad wants to replace this with fish one day)
Apple slices
Carrots - optional 

Saute the kale with lemon and garlic and cool and chop. Cook one cup of brown rice and
layer it after it's done on the above in any combo. The kim chee , umeboshi plum, apples, cilantro , basil and mung beans combo really makes this dish great.

I'm not very good at rolling these Japanese style, so I make them into a hand roll that looks kind of like a burrito 

Love,
C

Ceasar Salad

I have been meaning to post this recipe for a while now but every time I make it , it gets eaten so fast that I never get a photo.
I have tried several Ceasar recipes and this version is the best and so easy.

4-5 ounces of firm Tofu (wildwood is the best)
Juice from 2 lemons
2 T caper
1-2 tsps of chopped garlic
1 -2 T nutritional yeast
Salt and pepper to taste
2 T olive oil
Romaine lettuce
Viper milk

Puree in vita mix or food processor , mix with salad and top with croutons

Raw Power

This is by far the best raw, flavorless, soy free protein powder that  I have found.
It is made by Garden of Life and does not have a chalky after taste when added to shakes.
I have purchased it at Rainbow before but you can also buy it from the GOL website.

XO,
C

Bring on the BBQ - Zucchini & Arugala Salad, Kobocha Squash with Cilantro Pecan Pesto + BBQ'd Tempeh

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New patio furniture is in place as well as a new BBQ so it seemed perfect to have pals over to celebrate the first BBQ of the season.  The first item on the menu was a
zucchini ,yellow neck squash and arugula salad.
It takes this:
4-6 small zucchinis
2-4 small crook neck squash
2 T olive oil
4 cloves of garlic
2 lemons
1/4 cup sliced almonds 
sea salt + pepper

Slice all of  the squash in to ribbons and salt and start to chill while preparing the dressing.
Mix garlic , lemon , salt and pepper together to taste , add 3-4 cups of arugula and sliced almonds to the zucchini and mix together and serve .

Kabocha Squash with Pecan Cilantro Pesto
In the picture the squash looks a little crisp but it was actually perfect. I intended to grill the squash on the BBQ initially and then ended up baking it .

To make:
Cut medium Kobocha Squash in 4 coat with olive oil and bake at 350 for 30 minutes or until tender.
You will need a food processor for the pesto - my inspiration was from a recipe book  I spied on the Whole Foods app. (yeah,  I peruse recipes every chance i get -DORK!)

1/4 cup pine nuts
1/4 cup pecans
3/4- 1 cup cilantro
1 teaspoon olive oil
1 teaspoon white wine vinegar
3 cloves of garlic
1/2 lemon
course sea salt to taste
puree until tender and top the squash , burgers, bread , and everything else with this deliciousness!

 

BBQ'd Tempeh
The marinade for this one is great on everything!!
Tamari or soy sauce, olive oil, garlic,and fresh chopped ginger. Let it sit for a few hours before you grill.
The variation is slightly different by batch , as long as it is light brown it is a success and as with any marinade the longer you can leave it the better.

When I took a tofu/tempeh class with Compassionate Cooks last Fall one of the tips Colleen Patrick Gordeau offered up was to steam tempeh for a few minutes before you do anything with it to make it chewy and less crumbly.

Grill on medium until crisp. This is a great salad addition.
and as always there were Boca burgers at this BBQ topped with avocado, red onions, dill pickles, tomatoes that aren't quite in season just yet. (therefore not from these parts)  so, i wait!!
Would you believe Whole foods , Faletti's and all markets in between were sold out of burger buns ?!


Thank you Stephanie , Josh and Joaquin for the all the treats.
Everything was delicious but the most important ingredients for this past weekend : good friends, good music, great food , goofy dogs and a very tired Chad.
XO,
C

Meghan's lentil dip & Joaquin's Homeade Pasta

I was lucky enough to have Joaquin and Meghan make us all dinner last week. It was amazing.
I couldn't remember a time that I had actually had homemade pasta. And I had no idea how delicious lentil pate could be. It inspired me to make some. I will post the results soon.

Recipe from Joaquin Castillo Arana

3 cups whole wheat pasta
1/2 cup water
5 teaspoons Olive Oil

14.5 Ounces whole stewed tomatoes
1 can of tomato paste
1 clove minced garlic
2 teaspoons oregano (dried or fresh)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup diced onion
2 teaspoons chili flakes
1/2 teaspoon capers

MARINARA:
I prepare the marinara sauce first and let it simmer while I make the pasta.
Peel, chop and caramelize onions.
Put all the other marinara ingredients in a blender, blend on pulse until you get the desired consistency (I don't like my marinara liquefied).
Add marinara to caramelized onion and garlic, let simmer, stir occasionally.

PASTA:
Make a mound of flour on a counter-top.  Make a hole (like a volcano) in the center.
Combine oil and water
In the crater slowly mix in water/oil in a circular fashion, introducing more flour to the crater to slowly incorporate the water/oil evenly to the flour.
One of the tricks to homemade pasta is getting the dough the right consistency, it should be slightly flaky but should adhere to itself when pressed together.  The texture will be firm but not necessarily easy to work.

Once all water/oil is used begin slowly kneading dough till you get the right consistency, add water as needed.

Once you get the right consistency, make small palm size balls of dough and roll them out flat enough to fit in the pasta maker and begin cranking the pasta through the setting till it gets to the desired thickness, then run through the desired noodle type.
I have a pasta maker which rolls out the past via a hand held crank and also has a fettucine and spaghetti cutter.
If you don't have one of these you can do it by hand (which is fine if you are ok with pretty crazy manual labor) with a rolling pin and a pizza cutter.

Bring a pot of water to a boil, at a tbls of olive oil to the water and a 3 tsp of salt (I like lots of salt because it flavors the noodles)
Once you have the noodles made, toss them in the boiling water for 90 seconds.

and I used the noodles to make a mushroom pesto pasta with oyster mushrooms and and pesto sauce.

Saute the mushrooms with teaspoon of olive oil and add the pesto , while cooking the pasta .
The pasta was amazing the second time, too.

Thanks Joaquin and Meghan 
xo,
Christel

Banana Pancakes - Who needs eggs??

I haven't had pancakes in FOREVER and,unfortunately, the pancakes at Herbivore leave A LOT to be desired. So, when I made these I was thrilled.
The trick is the the egg replacement. I have tried egg replacement products, bananas, ground flax seeds with water, but the best to date for all egg needs is pureed tofu and applesauce.

1 part tofu , 2 parts apple sauce is all it takes. I use about a quarter cup for 2 "eggs". .
The tofu and applesauce flavor do not come through, just fluffy eggy goodness.
This works perfectly in muffins, cupcakes and cakes.

Enjoy

Burritos and Brunch About Town

Mariachi's Taqueria
508 Valencia Street
San Francisco, CA 94110-1115
(415) 621-4358

Mariachi's has great veggie burritos. They have soyrizo as an option and a lot of different veggies to add.
Thanks Stephanie!!

Enormasaur Burrito 

And then there is St Francis Fountain
2801 24th St
(between Bryant St & York St)
San Francisco, CA 94110

They have Soy Shakes! Who knew?  

As you may know, the most boring and challenging meal as a vegan is brunch. I usually end up cooking at home for those who originally  suggested brunch. It is all about Sunday mornings and pals that  I rarely get to see. I don't like to suffer through a long line for oatmeal with soy milk, even if the company is enjoyable . When I heard that St Francis Fountain (an old pre-vegan haunt) had soy milkshakes and soysauge I was thrilled!

Finally, there is... Samovar!

Blood Orange Puerh tea at Samovar on Page St.

TLT - Tempeh, lettuce and tomato at Samovar Tea Lounge

Butternut Squash Dumplings At Samovar 

Brunch options are continuing to grow. I am so excited.
Please hit me up if you have any brunch suggestions.
I have heard Weird Fish on Mission does a good vegan brunch, I will investigate soon.

Pumpkin Ravioli with Spinach Marinara

This Ravioli is so great and easy. This is a recipe that is more about assembling items for all of you non cookers.  IT IS EASY!!
I also list all of the local items featured for the quick assembly (they are most likely things you see often at your favorite market).

The Pasta Shop makes several varieties of fresh pasta. My favorite are their pumpkin vegan raviolis
Start by boiling them for 7-10 minutes.

The Pasta Shop also makes a variety of pasta sauces that are vegan as well. I chose their basic marinara for this dish and started by  simmering  it and adding morning star "soysauge"  and a packet of prewashed spinach. Simmer until hot and spinach mixes in..

This is my favorite local bread. You can find it at Faletti, Rainbow or most of the weekend farmers markets and even Safeway. I used the Olive Batard to create garlic bread.
Slice it, top it with  olive oil or Earth Balance spread and add chopped garlic and salt and toast.

All of the ingredients make for one of the most simple decadent vegan meals in minutes.

I often worry that things I create may not be worth posting to the blog  it if they aren't complicated, but I often read simple recipes and am inspired.
Next time I would like to try a sage brown "butter" sauce with this ravioli and Acme's walnut bread.

Time to dream up dessert.

xo
C

Feather Heart Trading Company - Lip Balm gift

Become a follower of my friend featherheart's blog www.acupofchaiwithfeatherheart.blogspot.com today and receive a free all natural -- for real all natural featherheart trading co lip balm.  There's no catch. after you become a follower email her your name and address at featherheartflower@gmail.com and she will mail off your awesome lip balm that you will definitely love and use daily. one per address. new followers only. will mail anywhere in the world!

featherheart's blog is filled with all kinds of herbal and natural wellness tips as well as meanderings about her favorite records and anything that rocks her world.  featherheart's lip balms are plant based goodness for your lips. lip balms are available in a few different herbal combinations. featherheart will randomly choose one for you.

 xo 

CHRISTEL

Tempeh Winter Soup

I haven't had much time to cook or update the blog lately, however, I made time to make a few things and have had a pile of recipes that I am looking forward to veganizing.
This soup was inspired by  my favorite cook book the vegan table (of course).
So, here is another easy recipe for us busy vegans or those seeking more veggies in our busy lives. 

I made it with the purple potatoes with cashew cream- recipe from January 28th

4 cups veggie stock
1 8 oz package  tempeh cubed ( I use the spiced tempeh)
4 carrots
3 yellow potatoes ( I add red potatoes too)
1 medium size yellow onion, chopped
1 tablespoon olive oil 
2 garlic cloves minced ( or 1 teaspoon chopped from a jar )
2 tablespoons Tomato paste
3 Tablespoons Soy Sauce/Tamari
2 Bay leaves
1 teaspoon dried marjoram (I used fresh)
1 teaspoon thyme ( I used fresh)
3 yellow crook neck squash
3 zucchinis
salt and pepper
dash of liquid smoke
parsley and chives for topping

In a large soup pot simmer the veggie stock, cubed potatoes, tempeh, herbs and tomato sauce on medium heat.
Simultaneously in a sauce pan saute the chopped onion and garlic until they start to turn clear and add the chopped carrots, salt and pepper and add then add to the large soup pan . Add the squash last as it cooks quickest and simmer until the potatoes are soft and serve topped with chives and parsley.

Delicious and was even better the next day.

Check out my Valentine Bouquet from Chad, the coolest person in the universe! I love it
Happy Valentines Dayt.

 

Fit for a Veganista

 

So, if I had more time I would, well , the list is endless, but a couple of things come to mind . I would cook  more and work out more (makes me nicer) . 

I met Jason Yee almost a year and a half ago. I was frantic to look great in my wedding dress and in a hurry! 

Well, Jae whipped my butt into shape and I still make an effort to have him kick my butt regularly (as possible). The coolest thing was how much stronger I became. I have always enjoyed distance running and have always thought weight lifting was "ewey" 

Well,  when I could sling 50 pounds easily daily while in heels and graduated from girl push ups. I new I  found someone special. 

He also made me special Vegan lasagna at his own Holiday party . I was the only Vegan there. Okay, he has pretty cute French Bull dog too.

With that being said, here is a bit about Jae , where to find him, and what you have to look forward to. 

 

 Via jae:

I am a Personal trainer of on-going 7 years and a Manual Therapist/ Body worker of nearly 6. I have dedicated my life to move and inspire individuals to live a happy wholesome life with harmony and pleasure.

I grew up active, with a passion in Chinese martial arts and Chinese cultural dance (specifically lion dancing) since I was age 10.

Through my training in both movement and therapy, I have developed a skill set to approach fitness and exercises through energy flow. I'll constantly scan and watch how your energy moves to the appropriate places as the body activates its muscles in the proper sequence.  ( hence my constant adjustments =) ). Highly effective, I have achieve lots of profound results with not only post-rehabilitative work, but individuals with fat-loss or muscle gain goals as well. 

 

Sessions Training Center  

 

Enjoy!! 

 

Squash it! (Acorn Squash filled with Soysauge Risotto)

 

I love winter squash and this was fantastic. I took all of the great winter veggies in the crisper and combined them to create SQUASH IT.

One Acorn Squash - cut in 2 hollow out and cover with agave syrup while preparing the below:

Olive Oil

1/2 yellow onion chopped

2 sprigs of thyme

3-4 garlic loves chopped 

Veggie broth for sauteeing 

1/2 cup dried sundried tomatoes 

1-2 small zuchini squash 

1-2 cups button mushrooms

1-2 field roast sausages chopped and on the side

Simmer aborio rice (risotto) in veggie broth. Keep it slightly covered with the broth as the rice cooks. 

Sautee all above ingredients on medium heat saving the quick cookers for last - the Zuchinis and the Mushrooms.

As the rice becomes tender, add the squash and mushrooms to your veggie mix  for roughly 5 minutes

combine the rice once the veggie broth has cooked out 

and mix the rice and veggies pull check to make sure the squash is tender and fill 

and serve with your choice of greens.

The above picture is with rainbow chard

Enjoy!