Potato, Spinach and Garbanzo Bean Curry {GF + Vegetarian}

Potato, Spinach and Garbanzo Bean Curry

A spicy, healthy Potato, Spinach and Garbanzo Bean Curry.  Gluten Free** (omit naan bread) and Vegetarian recipe!

**For Gluten Free, omit naan bread (or use GF version) and always make sure the ingredients you use are clearly labeled Gluten Free, including your spices!

Ingredients:

• 1/4 cup olive oil (or to taste)
• 1 teaspoon mustard seeds or mustard powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1/2 tablespoon cayenne (or to taste)
• 6 tablespoons curry powder (or to taste)
• 6 tablespoons garam masala (or to taste)
• 1/2 cup chopped yellow onions
• 4-6 cloves garlic, minced
• 1 tablespoon minced fresh ginger or 1 teaspoon ground ginger
• 2 minced jalapeno peppers
• 4 small Yukon Gold potatoes
• 1 can garbanzo beans
• 1 teaspoon salt (or to taste)
• 2 pounds fresh spinach, rinsed, stems removed, and chopped
• 2-3 tomatoes, seeded and chopped
• 1 bunch fresh cilantro leaves; finely chopped

Directions:

1. Wash and peel potatoes. Place them in boiling water to partially pre-cook, about 10-minutes. Remove from water and cube. 
2. Heat the oil in a large pan over medium-high heat. Add the mustard seeds and cook, stirring, until they pop. Or, add mustard powder if you don't have the seeds. Add cumin, coriander, turmeric cayenne, curry powder and garam masala and cook, stirring constantly for 30 seconds until fragrant. 
3. Add the onions, the (cubed, partially pre-cooked) potatoes, garlic, ginger and jalapenos and cook for approximately 10-15 minutes. 
4. Add the garbanzo beans followed by the spinach; cook until the spinach is wilted. 
5. Add the tomatoes and cook over medium-low heat until curry is thickened, approximately 15 to 20 minutes. 
6. Add the cilantro and stir well. 
7. Serve hot over quinoa or rice if following a Gluten Free diet OR with naan bread if not on a GF diet. 

Harictos Verts and Crimini Mushrooms served with Quinoa, Poached Egg, and Red Wine-Sundried Tomato Sauce

Harictos Verts and Crimini Mushrooms served with Quinoa, Poached Egg, and Red Wine-Sundried Tomato Sauce 

This is definitely a rustic-style comfort food made healthy!  The recipe is vegetarian and gluten free and could easily be varied to accomodate a vegan diet.  I used the sauce over  quinoa, instead of pasta, for a complete vegetarian-friendly protein.  The sauce could very easily be turned into a healthy-style "cream" sauce by adding 0% plain Greek Yogurt.  I actually gave it a try by putting a little bit of the sauce in a separate bowl and mixing it with Greek Yogurt and it added the creaminess of a heavy cream sauce without adding the fat.  I think this variation would be great on pasta!

Ingredients--

• 1 6oz can Organic Tomato Paste
• 1 10oz can diced Hot Rotel Tomatoes
• 1 cup jarred Organic Marinara Sauce (I use Newman’s Own brand)
• ½ cup diced (or strips) sundried tomatoes (not in oil; add more to your taste)
• 8 cloves garlic; minced (add less/more to your taste)
• 1 Bell Pepper (I used ½ red and ½ green); diced
• Basil; chopped to taste
• ¼-1/3 cup Red Wine
• ½ cup water (added to sauce to thin; be conservative)
• Small handful of cherry or other small tomato (I left smaller ones whole, sliced bigger ones in half)
• 1-2 cups Crimini (or Baby Bella) mushrooms; sliced in half
• 2 heaping handfuls Haricots Verts (French Green Beans)
• ½ cup uncooked Quinoa; prepared according to instructions (this is enough quinoa to serve 2-3 people; remainder of recipe feeds about 2x that so increase quinoa as needed)
• 1 egg; poached (you need a pot of hot water + vinegar)*
• Olive oil; to taste
• Salt + Pepper; to taste (I used about 50/50 regular sea salt and smoked sea salt)
• Parmesan; grated (to taste / optional)

Directions--

1. Sautee halved Crimini (or Baby Bella) mushrooms in sauté pan with olive oil and salt and pepper until tender.  Remove mushrooms to bowl and reserve liquid produced while cooking.
2. In large sauce pan sauté minced garlic and bell peppers in olive oil.  When tender and browned add reserved mushroom “juice,” tomato paste, diced tomatoes, marinara sauce and sundried tomatoes.  Add wine, water, and salt and pepper and allow to cook down for 7-10 minutes on low heat.  Add chopped basil. 
3. Add Haricots Verts and cook on medium-low temperature for 5 minutes or until beans start to get tender.  Add sautéed Crimini mushrooms and cherry (or other small) tomatoes.
4. Continue to cook on low heat until Haricots Verts are tender and fully cooked (they should still have a little crunch to them).  Stir grated parmesan cheese into sauce if desired or use as garnish. 
5. Plate quinoa (I packed mine in a mini-bowl and turned it out on top of my plate to have a molded-quinoa look); top with portion of Haricots Verts and Crimini in sundried tomato + red wine sauce.  Top with poached egg and garnish as desired.
6. Enjoy with your left-over red wine!

* Not sure how to poach an egg?  See one of my favorite food blogs for instructions: http://smittenkitchen.com/blog/2008/08/how-to-poach-an-egg-smitten-kitchen-style/

Notes on Variations + Dietary Restrictions--

1. This sauce can easily be transformed into a healthy “cream” sauce to be used over pasta by adding 0% plain Greek Yogurt.  One caution:  Add the yogurt in small batches of the sauce and combine into larger portion to retain yogurt’s live cultures.  Using Greek Yogurt in the sauce will make it taste like a cream sauce without the added fat and calories and will boost the protein considerably.
2. Recipe is Gluten Free and can be made vegan if poached egg and parmesan are omitted.

Fennel, Asparagus, Spicy-Lentil and Mixed Greens "Salad" {Gluten Free + Vegetarian}

Fennel, Asparagus, Spicy-Lentil & Mixed Greens "Salad" {Gluten Free + Vegetarian}

For what I think was our second official date, I made my boyfriend this great "salad" which incorporates the fresh, crisp flavors of fennel, asparagus, celery, leeks and fresh herbs (including parsley and cilantro) combined with mixed greens, cherry tomatoes, and ricotta salata (omit the ricotta salata for a vegan variation!).  

These ingredients were served on top of slightly-spicy green lentils that, as we ate, we incorporated directly into the salad.

I dressed the "salad" with some lite Italian Dressing.  You can use your salad dressing of choice, but I'd recommend some form of Italian--whether traditional or one of the varieties of Italian dressing, such as sundried tomato flavored--or perhaps a Honey Mustard dressing if you're feeling adventurous.  

The "salad" is very easy to make and you can do a lot of the work ahead of time if you want to serve it for a special occasion (like a date!) or for the holidays!

The dish, though fresh and crisp due to the combination of fennel, asparagus, leeks, celery and fresh herbs, does make for a hearty meal.  This can be chalked up to the lentils, which pack a great deal of protein and lend the salad a more complex flavor and and texturally-diverse nature.  

NOTE:

If you are a lentil hater or planning to feed someone who doesn't like them, you could easily serve the salad over Quinoa (a super-grain that is a complete protein) or even over wild rice.

The salad is Gluten Free and vegetarian and could easily be made suitable for vegans by omitting the ricotta salata, which is a firm, salty ricotta cheese reminiscent of feta.

Recipe: Fennel, Asparagus, Spicy-Lentil and Mixed Greens "Salad"

Ingredients

• 1 cup Green Lentils, rinsed and picked over
• 1 onion, halved
• 4 garlic cloves (whole)
• 2 jalapeno or serrano chili peppers; halved and de-seeded if desired
• 1 bunch Asparagus, cut into 1-inch pieces and blanched
• 1 medium Fennel Blulb, quartered, core removed and thinly sliced
• Carrots, chopped or matchstick
• 2-4 celery ribs, sliced
• 1-2 leeks, cut in half and sliced into half-moon shape (make sure to discard large greens on top of leek and thoroughly wash to remove all dirt and sand)
• 1 small bunch Cilantro, chopped (to your taste)
• 1 small bunch Parsley, chopped (to your taste)
• Mixed Greens (of your choice)
• Cherry Tomatoes
• Ricotta Salata, diced (omit for vegan)
• Salt & Pepper (to taste; note: use smoked sea salt if desired)

Directions

1. Prepare Green Lentils as instructed on packaging adding the halved onion, garlic cloves and chili peppers to the lentils so they absorb the flavors as they cook.  Add salt and pepper.
2. Discard the onion halves, peppers, and garlic cloves when lentils are done cooking.
3. Chop and then blanch the asparagus in boiling, salted water for roughly 4 minutes or until tender and immediately transfer to a large bowl of ice-water.  Set aside.
4. To a large mixing bowl, add chopped fennel, celery, leeks, carrots, cooled asparagus, mixed greens, tomatoes, and herbs.  Add cubes of ricotta salata (or omit for vegan).
5. Serve asparagus and fennel "salad" over top of cooled lentils and dress with Italian (or other) dressing of your choice.  Serve and enjoy!

Lucy's Holiday Cookies: Easy Gluten Free Stocking Stuffers!

Lucy's Holiday Cookies: Easy Gluten Free Stocking Stuffers

Odds are that the Gluten Free friend, family member, or coworker on your Christmas/ Holiday list was not so naughty this year as to earn him or herself a nice big, hunk of coal.  But, for anyone not super familiar with Gluten Free eating, finding the perfect stocking stuffer or small gift could pose a bit of a challenge.  So much of a challenge, in fact, that coal might start to look like a decent solution.  Okay!  Maybe that's a stretch...

Over the years the Gluten Free market has become increasingly populated with pre-made food items that are both tasty and pretty affordable. They still, typically, cost a little more than their wheat-containing counterparts but there are a lot of options out there nowadays that won't break the bank.  

Tasty pre-made Gluten Free baked goods, like cookies, are more readily available now than when my father went on the Gluten Free diet about 8 years ago.  In fact, companies like Lucy's are even developing Gluten Free baked goods geared toward the holidays, including their new "Holiday Sugars" and "Chocolate Merry Mint" cookies.  

Both of Lucy's Holiday Cookie varieties satisfy an impressive range of common dietary restrictions; they are:

• Gluten Free
• Peanut Free
• Tree-Nut Free
• Dairy Free
• Egg Free
• Trans-Fat Free
• Kosher
• Cholesterol Free
• All Natural

In other words, whether you're searching for a small item as a gift or stocking stuffer for someone who is Gluten Free, Vegan, allergic to nuts, or lactose intolerant, these cookies have you covered!  

Lucy's elimination of these allergens does not only speak to their interest in individuals practicing a range of specialty diets, it speaks to the company's awareness of an issue plaguing many Gluten Free eaters--a large number of the Gluten Free population, in addition to not tolerating wheat products, suffer a host of other food allergies and sensitivities.  For the individuals with Gluten Free eating requirements and additional food allergies to boot, safe pre-made foods are hard to find, and Lucy's is one of the companies that caters to them.

Lucy's commitment to their Gluten Free and Allergen afflicted client base is readily signaled on their website, which prominently displays their Gluten Free certification, their dedicated production facilities, and the list of allergens the company has made its reputation on excluding from its products. In addition, the website provides a page of Food Allergy Resources including links to support groups and information for persons with Celiac Disease or food allergies.

Roasted Squash and Apple Salsa: 2-Ways

 Roasted Squash and Apple Salsa: 2-Ways

Apple Salsa: NOT some tomato-based, apple-saucy nightmare of a culinary creation.  I promise.

I'm a huge fan of the blog Love and Lemons; it's one of the food blogs I check most weeks and which helps fuel my recipe-pinning obsession on pinterest.  Recently I found posted to the blog a recipe for Roasted Squash and Apple Salsa and was intrigued by what was a really unexpected combination of flavors and ingredients.  

I embarked upon acquiring the ingredients, not entirely sure all the while whether I thought I'd love the final product or just take some sort of perverse satisfaction out of being open minded enough to try such a strange concoction.  My boyfriend was also a bit skeptical when I told him what was on the menu for Tuesday night.  Apple salsa?  There flickered across his face a moment of hesitation, maybe even a disbursed sense of confusion and horror as he imagined what this "apple salsa" business might entail.  His consternation was only momentary however, as he quickly settled back down into his customary I'm-a-boy-who-eats-anything mode.

The Roasted Squash and Apple Salsa was incredibly easy to make and, what's more, it wasn't just some whacked-out Fall recipe to be made once in honor of the season and resurrected nevermore.  Instead, it was actually really delicious.  The boy-who-eats-anything thought so as well, admitting that the Apple Salsa on his dish was vastly different from the "Apple Salsa" of his imagination--some tomato-based, apple-saucy nightmare of a culinary creation that might find its home properly on something like the Food Network show Worst Cooks in America.

The ACTUAL dish is not tomato-based and the texture of the Apple Salsa is more along the lines of a chunky pico de gallo than a traditional salsa.  In my version of the recipe I used a combination of three different seasonal squashes--Butternut Squash, Acorn Squash, and a Pie Pumpkin--which I roasted until they were cooked but still firm (not mushy).  In my Apple Salsa I used one extra jalapeno and substituted leeks for scallions.  In addition to being milder, I think the leeks are just prettier than scallions!

Roasted Squash and Apple Salsa Version 1: The Vegan-in-Texas Fall BBQ Extravaganza Meal  {Gluten-Free + Vegan/Vegetarian + Low-Carb}

For my first version of the Roasted Squash and Apple Salsa I prepared the recipe as called for by Love and Lemon's original recipe.  However, as noted above I used leeks in place of scallions, added an extra jalapeno, and used a combination of different squashes--Butternut, Acorn, and Pumpkin--and cooked them until they were cooked but still firm, not mush.  In other words, shoot for the squash version of al dente pasta.

I served the Apple Salsa over the warm (not hot) diced squash using large ramekins as my dish (pictured above).  The white ramekins really made the colors of the squash and salsa pop, and as we all know we eat with our eyes before we eat with our mouths!  Seriously, it can make a substantial difference in your enjoyment of a meal if you take the time to boost its aesthetic.

I served the Roasted Squash and Apple Salsa with a Fall cocktail of my own creation in which I combined Sparkling Cider, Cranberry Cocktail Juice, and Campari.  I didn't measure anything and just eye-balled it, but you'll want the sparkling cider as your highest-proportion liquid and, of course, the Campari as your lowest-proportion liquid. 

And, because it's Texas, I figured I might as well serve up some oven-roasted barbecued extra-firm tofu and tempeh.  Much, I'm sure, to any real Texas Barbecuer's dismay.

Roasted Squash and Apple Salsa Version 2: The I'm Lazy and Hungry for Lunch Roasted Squash, Black Bean, Avocado, and Apple Salsa Burrito  {Vegetarian}

For lunch the next day I decided that a Roasted Squash and Apple Salsa Burrito using black beans, diced avocado, mild serrano salsa, and some plain 0% Greek Yogurt was my ticket to a tasty, lazy lunch.

Here's how to make your own I'm Lazy and Hungry for Lunch Roasted Squash, Black Bean, Avocado, and Apple Salsa Burrito:

What you need:

• Leftover or fresh-made Roasted Squash and Apple Salsa; squash diced small enough to easily fit in burrito
• 1 Large Burrito shell (I used a spinach variety)
• 1/4 cup fat free Refried Black Beans
• 1/2 Avocado; diced (or guacamole)
• Your Favorite Salsa (I'd go Tomatillo Salsa or Serrano or Hatch Chili Pepper Salsa rather than regular tomato-based salsas)
• 0% Plain Greek Yogurt (in place of sour cream)

Instructions:

1. Heat up in separate bowls about 1/4 cup of fat free refried black beans and about 1/3-1/2 cup of the squash (you should dice it down even smaller to fit in the burrito better!)
2. Dice 1/2 of an avocado or prepare guacamole to your taste
3. Warm large burrito shell in microwave for specified time (check labeling) to soften
4. Top with black beans, squash, avocado (or guacamole), your favorite salsa and apple salsa.  
5. Roll to form your burrito.  Top with desired amount of 0% Greek Yogurt!  Enjoy!

Broccoli and Pea Soup with Bob's Red Mill Nutritional Yeast {Gluten Free + Vegan + Low-Carb}

Broccoli and Pea Soup with Bob's Red Mill Nutritional Yeast {Gluten Free + Vegan + Low Carb}

It's starting to get cold out there.  Not so much in Texas, but today it's a cool 63 degrees and not threatening to get too much warmer before the day is out.  It's a welcome downturn in temperatures in the midst of the record highs--in the 80's--that have been plaguing the state this year.  Apparently Texas didn't get the memo that Winter is just around the corner and Fall is already well settled-in.

Broccoli and Pea Soup with Bob's Red Mill Nutritional Yeast

It's hard to legitimate cooking up a pot of hot soup when it's 80-degrees outside, but in the (relatively) cool 60's I felt it was an activity well worth the effort and not likely to overheat me!  So, I made myself some broccoli and pea soup using a product I've been wanting to use--but hadn't had the chance to use--for a while: Bob's Red Mill Nutritional Yeast!  

What is Nutritional Yeast?

Nutritional yeast is a deactivated yeast.  It has a yellowish, flaky appearance slightly resembling corn meal.  I have to admit, it's not the most appetizing looking product at a first glance, but don't let the yellow coloring or flaky, dry texture fool you.  This is a tasty and nutritional product.

Nutritional Yeast is used frequently by vegetarian and vegan cooks to impart a nutty and cheesy taste while also lending whatever it's used in an added level of creaminess.  Nutritional Yeast is a complete protein (a sexy characteristic in the eyes of vegetarians and vegans!) and is high in vitamins, including the B-complex vitamins.  It is naturally Gluten Free and does not contain sugar or dairy.  

Bob's Red Mill Gluten Free Labeling

Nutritional yeast can be purchased at most specialty food stores, such as Whole Foods, or purchase directly from manufacturers online.  I like Bob's Red Mill Nutritional Yeast because of it's certified Gluten Free.

What Can I Use Nutritional Yeast In?  Or, Why Would I Bother?

In Vegetarian and Vegan Gravies for the Holidays!:

With the holidays right around the corner, Nutritional Yeast is a good product to know about.  It's an ingredient called for in many vegan, vegetarian, and  GF gravies that you can find recipes for online (for example this one: Vegetarian/Vegan Nutritional Yeast Gravy which could be easily adapted to be Gluten Free by substituting GF soy sauce and your favorite GF flour alternative).  

Nutritional Yeast is not just a seasonal ingredient for vegetarians and vegans who want to be able to eat their mashed potatoes and gravy like everyone else, though.

To Produce a Thicker, Creamier Texture:

Nutritional Yeast can be used to flavor and thicken everything from sauces (a post on vegetable pot pies using Nutritional Yeast coming soon!) to soups.  It can be used in place of traditional wheat flour in Gluten Free gravies as a thickening component, as well as in other sauces that require flour as a thickener.  It would also serve as a good substitute for flour in a roux, used in traditional New Orleans cooking, including Gumbo!

In Place of Bread-Crumbs for Gluten Free and Low-Carb Eaters:

For those who are Gluten Free eaters or Low-Carb eaters, it can be used in place of bread crumbs as a binder in things like lentil or meat patties or as a bread-crumb replacement to use on top of casseroles.  Although I haven't tried it--YET--I think Nutritional Yeast combined with hemp hearts would make a truly fantastic, crunchy casserole topper! 

As a Cheese Alternative for Vegan and Lactose-Intolerant Eaters:

The vegan and lactose-intolerant folks out there should take note of the fact that Nutritional Yeast is an effective cheese alternative.  It can replace cheese in dishes ranging from cheesy-mashed potatoes to macaroni and cheese (no joke!  Nutritional Yeast Macaroni and Cheese).  

The uses above are only some of the many ways Nutritonal Yeast can be used in cooking.  A quick online search for recipes incorporating it will yield plenty more results.  It's versatile in addition to being awfully tasty--as I found out when I made myself some Gluten-Free, Vegan, and Low-Carb Broccoli and Cheese Soup.

Recipe: Broccoli and Pea Soup with Nutritional Yeast

Ingredients

1-1.5 head broccoli (steamed until cooked but still slightly firm)

2 bags organic frozen peas (thawed)

1 large onion (finely chopped)

4-6 cloves garlic (finely chopped)

1.5-2 containers Vegetable Stock (depending on desired thickness)

1 Can Canellini Beans

Smoked Sea Salt, to taste

Pepper, to taste

3-4 Tablespoons Bob's Red Mill Nutritional Yeast, or to taste

1 tablespoon Olive Oil (or butter)

Directions

1. Cut broccoli head into florets and steam in large pot with steam basket until tender but still firm.  Remove from heat.  Meanwhile, thaw frozen peas.
2. Place chopped onion and garlic in large pot and cook in olive oil until onions are translucent.  
3. In a blender process broccoli and peas in batches adding vegetable stock to help liquefy the ingredients.  Add each liquefied batch to pot with onion and garlic.
4. When all of the broccoli and peas have been liquefied, add any remaining vegetable stock to the pot.  Add canellini beans.  
5. Season with smoked sea salt (or regular sea salt), pepper, and nutritional yeast.  Add as much seasoning as necessary and additional vegetable stock depending on the thickness you desire for your soup.
6. Bring to a simmer for 5-7 minutes.  Serve!

Product Review: Raw Revolution Organic Live Food Bars

Product Review: Raw Revolution Organic Live Food Bars {Gluten-Free + Vegan + Kosher}

Over the last few months I've been conscientiously trying out raw foods--including homemade Watermelon-Tomato Gazpacho and raw zucchini pasta, but also purchasable raw fare like GO RAW's Carrot Cake Cookies and Sprouted Sunflower Seeds.  What I hadn't yet found and was looking for as a pre- or post- gym snack was a RAW food bar that appeared (to me) both nutritious and yummy.  

Photo from rawrev.com

Then, I found Raw Revolution's Organic Live Food Bars.  Gluten-Free, Vegan, Kosher, Organic, and Peanut-Free (for those of you with peanut allergies!) these bars come in a range of amazing flavor varieties including:

• Golden Cashew Organic Live Food Bar
• Heavenly Hazelnut Chocolate Organic Live Food Bar (my favorite!)
• Spirulina Dream Organic Live Food Bar
• Almond Butter Cup Organic Live Food Bar
• Apple Cinnamon Organic Live Food Bar
• Cherry Chocolate Chunk Organic Live Food Bar
• Chocolate Coconut Bliss

My foray into Raw Revolution's Organic Live Food Bars involved munching down on their Golden Cashew, Heavenly Hazelnut Chocolate, and Spirulina Dream Bars and I enjoyed them all!  

I have no doubt that the other flavors on offer as as good as the ones I've tried.  I'm a chocolate lover (I know I'm not alone in this!) so the Cherry Chocolate Chunk and Chocolate Coconut  Bliss varieties are at the top of my list of things to try soon.  So, too, is the Apple Cinnamon variety which, now that the weather is cooling down, seems like a great Fall treat reminiscent of the iconic apple pie.

Nutritonal Information: Raw Revolution Organic Live Food Bar 

The Raw Revolution Organic Live Food Bars are about the standard size of any other food bar you can buy--raw or not--about 2 oz.  But, unlike  many of the food bars on offer they are USDA certified organic and contain no preservatives and no artificial ingredients (hurrah!).  Moreover, their packaging proudly boasts that they do not contain refined sugars or proteins.  

Using the Spirulina Dream variety as my sample for nutritional data, nutritionally, these bars pack Omegas 3 and 6 as well as 3 grams of fiber and 7 grams of protein (more or less depending on the variety of bar you choose).  Their caloric, fat, and carbohydrate levels are fairly high at: 230 calories, 14 grams of fat, and 23 grams of carbohydrates per bar.  

But, these little bars are meant to be fuel for athletes and people on the go who need this balance of carbs, calories, and fats to make their activities possible.  No wonder, then, that professional athletes Brian Lopes (professional Mountain Bike Racer) and J.P Walker (professional Snowboarder) endorse the product and appear prominently on Raw Revolution's website.  

I certainly felt no lag in energy and no uncomfortable tug of hunger when I snacked on these bars in the morning prior to heading to the gym to do my own workouts!

Smoky Hatch Chili, White Bean, and Broccoli Soup {Gluten-Free + Vegetarian + Vegan + Low-Carb}

Smoky Hatch Chili, White Bean, and Broccoli Soup: {Gluten-Free + Vegetarian + Vegan + Low-Carb}
Texans like grilling. A lot. But, for many of us who live in apartments in Houston, grilling isn’t always an easy option for meals. That’s why I’ve imported the smoky taste of the grill into this Hatch Chili, Broccoli, and White Bean Soup. Made with oven-roasted Hatch Chilis, smoked sea salt, and a dash of smoked paprika, the soup offers a hint of the grill’s satisfying smokiness while catering to audiences who are typically excluded from traditional grilling—vegetarians and vegans—in addition to those following low-carb and gluten-free diets. This soup, amendable to fit just about anyone’s dietary needs, packs the sweet, subtle heat characteristic of the celebrated Hatch Chili.

Hatch Chili Peppers

What are Hatch Chili Peppers, Anyway?

I had never heard of Hatch Chili peppers until I moved to Texas.  And, even then it took me about 5 years to learn of their existence.  Hatch Chili peppers are a seasonal ingredient produced in Hatch, New Mexico, the self-proclaimed “Chili Capital of the World”. Hatch Chili peppers become available in late August and have a short growing season. The peppers can be used in everything from Chilles Rellenos to soups and they can even be infused into chocolate. Several local grocery chains carry the peppers (Fiesta, HEB, Central Market) and HEB and Central Market both have dedicated Hatch Chili Festival events with featured Hatch Chili products for sale and even cooking contests.

[Recipe] Smoky Hatch Chili,White Bean, and Broccoli Soup

With a texture much like that of comfort-food soups like potato soup and broccoli and cheddar soup, this Hatch Chili, Broccoli, and White Bean Soup is great hot or cold and can be garnished with arugula and pepitas and shaved parmesan (omit for vegan).

Ingredients--

2 Hatch chilies (roasted in 450∘ F. oven for 7-10minutes and peeled)
1 large head broccoli (a little over 1lb or 7cups), cut into florets
3 tablespoons extra-virgin olive oil
1 yellow onion, diced
7 garlic cloves, minced
1 and ½ 15-ounce cans cannellini beans, drained
3 cups vegetable stock (low sodium preferred)
Smoked sea salt, to taste
Black pepper, to taste
Smoked Paprika, a dash
Hot pepper flakes, a pinch
To Garnish—
Roasted Pepitas, to taste
Shaved parmesan cheese, to taste (exclude to make vegan)
Arugula

Directions--

Roast Hatch Chilies under oven broiler for 7-10minutes or until skins are browned. Place chilies in air tight container or zip-lock bag to loosen skins. Remove and discard skins. Note: it is recommended that you use kitchen gloves when handling the chilies to prevent pepper burn from any that might be particularly hot.

Steam broccoli for 5 minutes or until tender but still bright green and firm; avoid overcooking. Set broccoli aside.

In large pot add olive oil and set burner to medium heat. Add onion and garlic. Cook until translucent, roughly 8-10minutes. Add smoked sea salt, pepper, smoked paprika and hot pepper flakes. Add cannellini beans and vegetable stock. Bring to a very low boil and cook roughly 5 minutes.

Transfer broccoli and bean mixture in pot in small batches to blender. Liquefy and transfer to large bowl. Continue to process batches of soup components in your blender until finished.

Serve soup warm or cold garnished with arugula, pepitas (roasted, salted pumpkin seeds), and shaved parmesan (omit parmesan if vegan).

Faux Pho {Vegan + Vegetarian + Gluten Free + Low(er)-Carb}

Kate's Faux Pho

{Vegan + Vegetarian + Gluten Free + Low(er)-Carb}

I've been hearing a lot about faux Pho, a vegetarian version of the popular Vietnamese soup, practically since I moved to Texas. Specifically, I heard that I should get myself to Jenni's Noodle House to try it.

Recently, I did just that with a friend and absolutely loved the faux Pho. I love the spicy broth, the tofu, the noodles, but most of all, I love all of the toppings--cilantro, bean sprouts, sliced jalapeno, basil, and limes--that you get to add to the dish yourself. 

 There's something supremely interesting about this. It's interactive food! Food that you can spice and flavor using the toppings to suit your own palate. Maybe the most satisfying part of this interactive portion of Pho is the way you get to blend fresh and cooked food, as well as the way you can create layers of texture and flavor. Bottom line is that I was sold on it the first time I had it and have been craving it since.

Faux Pho, it's a piece of cake ... if you shop at Whole Foods

Which brings me to last weekend. I was home for my Dad's birthday and already had the glimmer of future faux Pho glimmering in my brain--I'd found a recipe already and pasted the link squarely in the center of my computer screen. While with my parents I stole (with permission) some of their dried Shittake mushrooms and got very excited that I was one ingredient closer to my Pho. Then, there came a trip to that magical, over-priced store Whole Foods. Cruising the asiles I found more ingredients for my Pho--what excitement.

First, I found Gluten Free Soba/ Buckwheat style nodles. The noodles seemed like a healthier alternative to traditional rice or other carb-heavy, low-nutrition noodles, and I liked that they were made from non GMO plants and were organic (for whatever the organic label is worth). 

 Whatever excitement I felt over these noodles paled in comparison, however, to my excitement at discovering the faux Pho motherload: Pacific Natural's Vegetarian Pho broth (gluten free; vegan, vegetarian).

This broth makes creating Faux Pho at home incredibly simple and much less time consuming.  Making stock bases can be expensive--you have to buy all of the spices and other ingredients that flavor the stock--and it requires a good deal of time on the stove.  In other words, making stock requires planning in advance and some free time.  Pacific Natural Vegetarian Pho base makes it a much simpler affair.

I had some misgivings that the broth wouldn't be up to my standards--that it just wouldn't taste how the broth at Jenni's Noodle House did. But, I was wrong. The broth is a bit mellower--especially on the mushroom and anise flavor-- than Jenni's (a good thing in my mind).  

I found that by adding 3 cloves of smashed garlic, about 5 green onion blulbs, 2 key limes sliced in half, sliced jalapeno peppers, and a small hunk of ginger that the broth was more than suitably tasty. When the flavors of these items had infused the broth, I removed all but the garlic and jalapenos and discarded them.

To the pepped-up broth I added tofu which I marinated for a couple of hours and then grilled on my teeny tiny new George Foreman Grill (I marinated the tofu in a combination of GF Tamari brand soy sauce, rice vinegar, sesame oil, hot pepper flakes, and garlic and chili "sauce"). I then added my GF Buckwheat noodles and let the soup simmer for a while while I chopped up and otherwise prepared my toppings, which included: Mung Bean Sprouts, Limes, sliced Jalapenos, Green Onion, Cilantro, and Basil. 

The end result was delicious. My faux Pho was spicy, flavorful, and just absolutely satisfying.

[Recipe] Faux Pho

Ingredients--

• 2 cartons Pacific Naturals Vegetarian Pho Broth (gluten free)
• GF Soba/Buckwheat Noodles or GF Rice Noodles
• 1 Cup Dried Shittake Mushrooms (added to broth)
• 1 Package Firm Tofu (marinated, sliced, and grilled if you so desire--otherwise you can just plop it in the soup)
• Sliced Jalapenos (for seasoning the broth and for serving on top of the soup)Mung Bean Sprouts (healthier than soybean sprouts, for serving on top of the soup)
• Chopped Basil (for serving on top of the soup)
• Cilantro (chopped for serving on top of the soup)
• Limes (halved or quartered for seasoning the broth and for serving on top of the soup)
• 1 Small bundle of Green Onions (bulbs removed and used to season broth, tops chopped and served on top of soup)
• 3 Cloves Garlic, smashed and added to broth
• Fresh Ginger, small chunk peeled and added to broth

Instructions--

1. Pour the Pacific Naturals Vegetarian Pho Broth into a large pot on the stove.
2. Season with limes, garlic, green onion bulbs, ginger, and jalapenos and let simmer for 15-20 minutes or until flavors are infused. Remove limes, green onion bulbs, and ginger.
3. Prepare and add Tofu.  Marinate and grill tofu if desired or merely drain and press to release water.
4. Add GF noodles.
5. Simmer for 3-5 minutes while preparing ingredients to go on top of soup (bean sprouts, cilantro, basil, jalapeno, green onion).
6. Pour faux Pho soup base into a large bowl and put "toppings" in a separate dish to add immediately before you consume soup.  Eat with a combination of spoon and chop sticks!

Product Review: Cafe Du Monde Chicory Coffee

Product Review: Cafe Du Monde Chicory Coffee
{GF* +  Vegan  + Vegetarian + Low-Carb}

Cafe Du Monde Chicory Coffee
with Almond Milk

When living a Gluten-Free, vegan, vegetarian, or low-carb lifestyle there are many amazing New Orleans food favorites that get taken, literally, off of the table.  Gumbo, Jambalaya, Po Boys and Beignets are forbidden to Gluten-Free eaters due to the flour-content of roux (used in much Canjun cooking) and also used for baking the Po Boy sandwich bread and Beignets.  For low-carb eaters, Gumbo and Jambalaya are taken out of the running by the high-carb rice they are served with, while vegetarian eaters probably won't be able to easily find veggie-friendly versions.  Vegans eaters are mostly just out of luck.

Pretty crappy, huh?  Well, don't get too down yet.  You CAN still get a taste of New Orleans even if you practice any one of these diets.  But, instead of *eating* New Orleans, you'll be *drinking* it.  I'm talking about Cafe Du Monde Chicory Coffee!

Cafe Du Monde Chicory Coffee: New Orleans Flavors for the Gluten-Free, Vegan, Vegetarian and/or Low-Carb Eater

Cafe Du Monde Chicory Coffee is available online at Cafe Du Monde's website, Cafe Du Monde Coffee, at many grocery stores in the South, including Super Target, and through online retailers such as Amazon.com.  

Cafe Du Monde's Chicory coffee is a great way to experience or remind yourself of the great flavors of New Orleans in the comfort of your home and without wandering outside of the Gluten-Free, Vegetarian or Vegan, or Low Carb diet(s) you practice.  

What is Chicory, Anyway?

Well now, that's a good question!  It's lettuce!  

Well, not exactly.  Chicory is made from the roots of endive plants, a type of lettuce that is from the same family as daisies.  You've probably eaten endive in salads and never known it--it comes in multiple varieties, including curly varieties sometimes referred to as frisee.  

Endive, leaf-form

The leaf of the endive can be somewhat bitter, but the roots--from which chicory is derived via roasting and grinding--is actually used to tame down the bitterness of coffee and to impart a slightly chocolaty flavor.  The end result is a more complex coffee drinking experience where the sometimes overpowering bitterness of coffee is subdued to allow for more subtle flavors, including the chocolate-like flavor of the chicory itself, to shine through.

Why is Chicory Coffee Representative of New Orleans Flavors?

As is true of much of New Orleans' most famous and well loved cuisine, Chicory coffee has its roots in French and French-Creole culture.  

Chicory itself became an additive in coffee during the French civil war.  With very small stocks of many food products, including coffee, the French would add chicory to their coffee to make their stores last longer.  This French culinary tradition was later brought to New Orleans along with many other French eating customs.  

Today, chicory coffee serves as the base of the Cafe Au Lait's (half milk / half coffee) you can (and should) order at many New Orleans eating establishments, including the famous Cafe Du Monde (made famous for their beignets).  

Chicory coffee is, I found from experience, such a cultural symbol of New Orleans food culture and history that old advertisements for chicory coffees constitute the subject matter of many postcards for sale at local bakeries and coffee houses.  If you've been to New Orleans you've probably spotted for yourself a postcard for sale like the one at the left!

Product Recommendation

Go for it!  Cafe Du Monde's Chicory Coffee is well loved and easily available--no matter how near to or far from New Orleans you are geographically.  I've been drinking my Cafe Du Monde Chicory Coffee with chocolate soy milk (to boost the chocolate flavor of the chicory) and with unsweetened plain almond milk.  Either milk substitute goes well in the Chicory Coffee.  

And, if you're feeling *really* authentic, bust out some dairy milk and mix yourself up a Cafe Au Lait--remember, it's just 1/2 milk and 1/2 Chicory coffee.  Easy!

* Note--There are no gluten containing ingredients in the Cafe Du Monde Chicory Coffee and GF eaters have routinely reported using this product safely (I could find no contradictory instances).  However, there is no GF labeling. 

Happy, Health, Weird Eating!
Kate

Product Review: GO RAW Carrot Cake Super Cookies (Raw + Vegan + GF)

Product Review: GO RAW Carrot Cake Super Cookies (Raw+ Vegan + Gluten Free)

If you were to plant the food you buy on a typical visit to the grocery store, would it grow?  I know the box of Pacific Naturals Organic Tomato Soup I picked up last week, wouldn't!  GO RAW promises that its product line of packaged raw foods is the only brand that will, literally, grow if you plant it!

GO RAW Carrot Cake Super Cookies

GO RAW's product line is amazingly versatile.  It is able to honor many different diets and dietary restrictions.  The GO RAW products are safe for the following diets:

• Gluten-Free diets
• Low-sugar diets
• Vegan and Vegetarian diets
• Raw Foods diets (of course)
• Kosher diets
• Nut-free diets
• Soy-free diets  

As a bonus, the entire line is also certified organic!

I was struck, when I read the brief set of educational materials the company provided me with at how committed GO RAW is to the purity of their products.  

They described the various stages of quality control the raw seeds and other ingredients pass through before being incorporated to make the final product you buy.  The seeds go through sorting, (entirely safe, organic certification-approved) x-raying, washing, and a custom-designed dehydrator to protect the integrity of their sprouted ingredient's life.  

GO RAW's commitment to the integrity and life of their ingredients is why they are able to guarantee, unlike other raw food producers, that their products will grow if you plant them!  That's pretty cool.  

GO RAW Products

GO RAW Products 

Over a series of posts I will be reviewing several GO RAW products, including:

• GO RAW Carrot Cake Super Cookies
• GO RAW Chocolate Granola
• GO RAW Sprouted Pumpkin Seeds

However, GO RAW's line of products is far more extensive, as you'll see on their website:  GO RAW.  

In addition to finding information about the entire product line, the website's home page displays video and audio that explain the steps involved in producing the products--beginning with finding locally sourced ingredients.  

GO RAW Carrot Cake Super Cookies Review

The first GO RAW product up for review are the Carrot Cake Super Cookies.  These cookies don't look like traditional cookies (see photo at top) and for those of you who are new raw eaters and not ready for that to be the case, the thin, wafer-like look might be an initial disappointment.  But, don't let that stop you from giving these GO RAW Carrot Cake Super Cookies a try.  

With a subtle sweetness from the carrots and a warming spiciness from the nutmeg, these cookies are actually very enjoyable.  Although I wish they had a bit more complexity in terms of the spices used--I think cinnamon would be a great addition, for example--I found the sweetness from the carrots and spice from the nutmeg to be nicely balanced. 

GO RAW Carrot Cake Super Cookies
Nutritional Information

Eating cookies for breakfast, I know, seems like a counter-intuitive practice for someone who is trying to eat raw and otherwise healthful.  But, a couple of these cookies eaten with my morning coffee is a real treat.  I don't miss other breakfast sweets--scones, donuts, muffins, or croissants--and I think the gentle bitterness of coffee (I drink mine with just a little bit of no-sugar-added almond milk) really brings out the complex sweet, nutmeg-y flavors of the cookies themselves.  This balance is no small feat to achieve, even in non-raw baking.

I find that snacking on only a few of these cookies gives me enough nutritional value and energy to get myself to the gym and back in the mornings, and I think they'd be a great mini-snack to incorporate throughout the day to help stave off hunger and maintain energy.  After all, dietary studies have shown repeatedly that people who snack a little throughout the day have more sustained energy and are lower in weight because those who don't snack tend to over-compensate and eat much larger portions during their 3 daily meals (see: Snacking Sense). 

Speaking of nutritional value, you can eat 20 of these cookies and it only costs you 150 calories, 7 grams of fat, and 22 carbohydrates with 4 grams of dietary fibers and only 1 gram of (natural, unrefined) sugar.  To see more nutritional information, check out the Nutrition Facts at the left.

Product Recommendation

I would recommend this product to anyone who eats a raw, Gluten-Free, vegan or vegetarian, Kosher, soy, or nut free diet.  You can find the products for sale directly on GO RAW's website in addition to information about retailers.