Berkshires, Bizen and BashBish....PART 2

A few weeks ago I headed up to Massachusetts for the day.  It was just after that horrible Nor'easter rolled through the  area and dumped a foot or more of snow which made the pictures not as colorful as I would have liked, but still very pretty.

My first stop was BashBish Falls and yes my main concern was still the presence of bears in the area. Maybe  after the snow fall  they would have went into hibernation OR would they be out strolling around and really hungry?? After some contemplating I was on my way to the falls, it was only 3/4 of a mile, would I make it this time??  

Nope. I made it about a quarter of the way, got scared and turned back.  Once  in the  parking lot  and safe,  I began to think how silly this was and tried to convince myself that I wasn't going to see any bears.  I was determined to make it to the waterfall ....here we go again. The trail was beautiful. The air was crisp with woodsy smells  and the sound or rushing water made for a very lovely hike,  BUT once again I made it about half way  and turned back.  As I made my way  down the trail to the parking lot there was a glimmer of hope....a man walking down the trail...maybe he would like some company.  I introduced myself and we started walking and talking.

About 30 minutes later we arrived at BASH BISH Falls!!

The fall was great, but I had to move on I had other places to get to.  I said bye to my new friend and thanked him for showing me the falls.  I was going to hike back down the trail alone and I was fine with that...maybe in the begining it was fear of the unknown...I  don't know...but as I made my way back to the parking lot  as I had done so many times before (4)  I took the best picture of the day, a tree with twisted roots.

Next Stop was Housatonic, Massachusetts for some bread at Berkshire Mountain Bakery all the bread is sinful, but you must try the Artisanal Sesame, Rosemary and Olive Ciabatta and the pizza crusts.  Just across the street is Lauren Clark Fine Art which has work from some wonderful artists.  Down the road about 15  minutes is Lenox, Massachusetts an adorable little town . Make sure you visit Hoadley Gallery the owners Stephanie and Thomas are  lovely and their gallery is fabulous.  

Finding Comfort in Falling Leaves....

This week started with me WANTING, NEEDING and CRAVING comfort food. I found a recipe for a sweet potato lasagna that would be  good  for one or two people and it was easy, but  I needed to find fresh lasagna sheets.  I thought about making a trip to Eataly in NYC but wasn't quite in the mood, so after doing a little research I found  Tarry Market in Port Chester, New York. Perfect....and it would give me an excuse to go for a drive through Westchester County to  admire  the beautiful homes, fall foliage  and make a pit stop at Bee Hive Co-op, one of my favorite stores in Mount Kisco.

 After arriving home and preparing my lasagna meal I realized I wasn't quite feeling the whole lasagna blog.  Don't get me wrong, it was pretty tasty, but I don't think I am a big cheese lover like I used to be or maybe I am just used to lasagna made with cottage cheese (farmers cheese) instead of ricotta.  If anybody is interested in the recipe and pictures I would be happy to blog about it, just let me know.
So instead I have decided to do chili and cornbread.  Now I do not have a specific recipe for my chili  because it  seems  to change every time I make it. Sometimes I will add different beans, veggies, herbs and spices with the addition of beer and chillies. The cornbread is also a little different than I am used to making, but I think it turned out pretty good. Enjoy :-)

Vegetarian Chili               Serves 6

1- 15 oz can diced tomatoes (I used Vila Vella whole plum tomatoes from Spain.  They are packed in a glass jar and delicious.  If you can find them....use them).
3 cups vegetable broth ( home made is best, if using store bought buy low sodium)
3 large carrots, chopped
2 stalks celery, chopped
1 medium onion, chopped
1 med sweet potato, chopped
1 1/2 cups frozen or fresh corn
2 cups cooked garbanzo beans ( 1 cup dry soaked overnight or 1 -15 0z can)
2 cups cooked kidney beans ( 1 cup soaked overnight or 1 -15oz can)
2 tins brown beans ( I prefer canned brown beans, you can try and use pinto or bean of your choice)
1-2 tbsp molasses
2 chipotle chilies
2 garlic cloves, minced
1 bay leaf
3 tsp chili powder
1 1/2 tsp. cumin
1/4- 1/2 tsp  smoked sweet  paprika ( smoked hot paprika if you would like it spicier)
2 tsp salt ( depending on sodium content of ingredients used)

If cooking your own beans do not overcook, they still have about 40-60 min cook time in the chili.
Place all ingredients except canned brown beans  and corn in a large pot.  The cooking time is going to vary depending on how big the vegetables were cut,what type of beans you are using, the amount of liquid in your chili and of course at what temp your cooking at.  Halfway through cooking add one tin of the brown beans and right before chili is finished add the other tin of brown beans and corn.  All the veggies and beans should still have some kind of texture and taste and not be cooked to mush!! Taste and adjust seasonings.

Savoury Corn Bread with Cheddar and Thyme           12 Muffins


1 ½ cups unbleached all-purpose flour
1 cup yellow cornmeal ( I used a coarse cornmeal, it turned out alright)
1 tablespoon baking powder
1 ¼ teaspoons salt
2 ½ tablespoons sugar
2 teaspoons fresh thyme, finely chopped
¾ cup frozen corn (no need to thaw)
1 cup freshly grated white sharp Cheddar cheese
1 ¼ cup milk
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and slightly cooled


Preheat oven to 400 degrees and adjust rack to middle position. I used a muffin tin with 12 cups but a 9 inch glass baking dish sprayed with cooking spray can be used.
In a large bowl, whisk flour, cornmeal, baking powder, salt, sugar and thyme until well combined. Stir in corn and cheese.
Make wet mixture: In a small bowl, break up eggs with a wire whisk, then add milk and whisk to combine. Add wet mixture and melted butter to dry ingredients and stir with a wooden spoon or rubber spatula until just combined. Do not over mix. Pour batter into prepared baking dish or muffin tin and smooth surface with back of spoon or spatula. Bake for about 30 minutes, or until puffed and lightly golden. Cool slightly in pan on wire rack. Cut into pieces and serve warm.** Leftovers can be wrapped in foil and reheated in a 350-degree oven for 10- 15 minutes.
Adapted From : Once upon a Chef

Chasing Waterfalls......

About a month ago I  went touring through the Litchfield Hills in  Connecticut which are just as pretty as the Berkshires in Massachusetts.  I was headed  to Kent, a beautiful town to spend the day  shopping and eating in and for you motorcycle enthusiasts I highly recommend riding through this area of the country if you ever have the chance...GORGEOUS!!  But, I was going to Kent Falls.  It was a long weekend and I figured I could hike the trail without getting squeamish,  there would be enough people around to scare off the bears.

From The Top!

Found along the way

Perfect picture to end the evening

Tropical Tarts And Warrior Pudding

The countdown to October 4th is on.  That is when I will be preparing a four course meal and explaining the benefits of a raw food diet to  the ladies of Half Moon Yoga Barn.  After testing recipes the menu is almost finished...except dessert.
When deciding on a menu I  try to plan it according to the season and what is available locally.  Right now the Hudson Valley is overflowing with beautiful  apples, pears, melons, plums  and pumpkins will soon be popping up everywhere. I have decided  to go a different route when choosing a dessert for this party.  I have my HEART set on a Pina Colada tart ( the name changed to Tropical Tart when I realized I couldn't use rum) with Pineapple Salsa and Vanilla Creme. The idea for the tart came from the cookbook Raw Food Real World from the restaurant Pure Food and Wine in New York City,  and the salsa is  similar to something I prepared at Gramercy Tavern while doing my externship in their pastry kitchen.
 Does CHIA sound familiar? It should. Remember CH-CH-CH-CHIA pets the ceramic creatures that came along in the  early 1980's.  These are  tiny seeds that originated in South America and were a staple in the diets of ancient Mayans and Aztecs (Chia is the Mayan word for strength). Chia seeds are very high in Omega- 3 fatty acids and calcium, full of soluble fibre and have a decent amount of easily digestible protein.  These little seeds will fill you up and keep you energized, the perfect food for athletes, dieters and the health conscious. The first time I was introduced to one of the most nutritious seeds on the planet was at Quintessece, a raw food restaurant in NYC.  Even though I make my own pudding at home, whenever  I am in the city I stop by to  indulge in the creamy deliciousness of their Chia seed pudding ( Oh...and the tacos, they are really GOOD!!)
So here I am...trying to decide which non seasonal dessert to serve.  Feel free to leave a comment on which dessert you think sounds good and would be completely satisfied with. Enjoy! ;-)

Tropical Tart with Pineapple Salsa and Vanilla Creme              Serves 6
2 cups raw macadamia nuts
1 cup shredded, unsweetened coconut
1 tbsp lime zest
2 tbsp lime juice
Seeds from 1/2 vanilla bean or 2 tsp of vanilla extract
1 tsp salt
2 tsp coconut sugar ( palm sugar)
1 1/2 tbsp agave nectar
1 tbsp nut oil

Place the nuts and the processor bowl in the freezer to chill for a few minutes.  Once chilled place all ingredient except the oil and coconut ( I like to pulse the nuts a little first then add coconut so it still has texture)  in the processor and pulse until well combined, but still a bit chunky.  Be careful not to over process or the nuts will become oily.
Lightly oil six - 4 inch tart shells with removable bottoms with the nut oil.  If using tart shells without removable bottoms, line the pans with overhanging plastic wrap and skip oiling them.  Divide dough into 6 parts and press into the tart shells.  When the shells are filled, wrap in plastic and place in the freezer to chill until firm.

For The Filling
1/2 cup raw cashews, soaked 4 hours or more
1/2 cup young coconut meat
1 1/2 cups pineapple juice, freshly juiced
1/4 cup + 1 tbsp coconut butter, melted
1/4 cup + 1 tbsp coconut milk ( use the solid mass that sits on top, leave the liquid. I used canned, I realize it is not raw)
Seeds from 1/2 vanilla bean
1/2 tbsp agave nectar ( depending on the sweetness of the pineapple it may need more or less)
1/4 tsp salt ( taste, you may want more)

Add all ingredients except coconut butter to blender and process until completely smooth.  With blender running stream in coconut oil.  Fill the tart shells while filling is still at room temperature.  Place tarts in refrigerator to set, about 1 hour or more.

Vanilla Creme
1/2 cup raw cashews, soaked 4 hours or more
1/2 cup young coconut meat
1/4 cup coconut water or filtered water
1/4 cup agave nectar
1/4 cup coconut butter, melted
1 tbsp vanilla extract  and seeds of 1/2 vanilla bean( if no bean use 1 extra tsp of extract)
1/8 tsp salt

Add all ingredients to the blender except coconut oil and blend until smooth.  Once blended strwam in oil with blender running.  Put in seperate container and refrigerate to chill ( 2 hours or more). For a softer cream use half the amount of coconut butter.

Pineapple Salsa
2 kiwi, peeled and diced ( I cut mine in half lengthwise 3 times so I had 8 pieces then sliced them)
3/4 cup diced mango ( yellow champagne mangoes will be best, but use what you can find)
1/2 cup pineapple, cut into small spears
5 leaves of Thai basil, cut chiffonade
1-2 tsp lime juice
pinch salt (careful, salt will draw moisture out of the fruit, you don't want it to watery)

Assembly
Serve any way you would like.  I piped the almond cream around the outside of the tart and placed the salsa in the middle.  If you would like to add more color and flavor try making a papaya coulis...take tropical to the next level!!

Chia Seed Pudding (Warrior Pudding)             Serves 4-6
First you have to make almond milk or you can use store bought. Here is how I make my almond milk.

Almond Milk
1 cup raw almonds
1 cup roasted almonds (to keep raw omit and use all raw almonds)
1 cup cashews

Place nuts in  seperate bowls  with water and allow almonds  to soak for up 6- 8 hours and the cashews 2-4 hours it  makes them easier to liquify and it realeases the enzyme inhibitors which are molecules that bind to enzymes preventing them from breaking down food into digestible parts.
Once your nuts have finished soaking  drain and rinse with fresh water.  You can now combine the nuts in the same bowl and place 1 cup of the nuts in a high speed blender with 3 cups of water.  Blend until smooth and strain  through cheese cloth or  you can purchase a nut bag (making nut milk will be alot easier).  Repeat with remaining nuts. You can add a pinch of salt, vanilla ( flavoring of your choice) and a sweetener if you like, but I leave mine plain. You will have more nut milk than you need for the pudding recipe, use the extra in smoothies, cereal or add it to the pudding as it thickens up if you like a runnier final product. I find it keeps for up to four days in the refrigerator.
Vanilla Creme
1/2 cup cashews, soaked 4 hours
1/2 cup young coconut meat
1/4 cup coconut water of filtered water
1/4 cup agave nectar
1 tbsp vanilla extract
Seeds from 1/2 vanilla bean ( or 1 additional tsp vanilla extract)
1/8 tsp salt
1/4 cup coconut butter, warmed to liquify

In a high speed blender combine all ingredients except coconut oil.  Blend until completely smooth then with blender running at low speed slowly pour in the coconut oil, blend until incorporated.


Pudding
1 cup chia seeds (available at most health food stores)
3 cups almond cashew milk
1/4 cup coconut milk ( I used canned)
1 tsp vanilla extract
2 tbsp maple syurp.... ( you may like yours sweeter, taste and adjust accordingly but remember the fruit will add sweetness also)
Pinch of sea salt
Mixed berries ( I use frozen if not in season) and some yellow champagne mangoes, they  are the key ingredient that put this pudding DELICIOUS!
Cinnamon and walnuts ( toasted especially) are nice but optional .
Fresh Mint ( if omiting the walnuts and cinnamon) would also be good....its up to you.

Place all ingredients except cinnamon and walnuts in blender until smooth.  Place Chia seeds in a bowl and pour in nut milk.  Stir occasionally as seeds gelatinize the will clump together.  Let sit at room temperature for 20-30 minutes and then serve with fruit and vanilla creme.

Check These Places Out!!!
http://www.chiaseedrecipes.com/       ( GOOD VIDEO)

Testing...Testing.....

I LOVE menu planning and testing recipes.  Looking through  cookbooks and magazines, scouring websites and watching cooking shows really inspires me and gives me great ideas.
After some of the ladies from the Flexible Strength class at  Half Moon Yoga Barn tried a raw Chia Seed Pudding that I had brought in,  they introduced the idea of having a raw food dinner party/cooking class and wondered if I would be interested. I was very interested. I love being able to prepare food for people, especially if I can decide what is being served.
There are a some really good cookbooks if you are thinking about adding more raw food to your diet,  a few of my favorites are  Raw Food Real World and Living Raw Food.  The following recipes have been adapted from these books with a few subtle changes   and there is no need for a dehydrator so everyone can get there RAW on!! Enjoy ;-)

Watermelon Tomato Gazpacho                  Serves 4


3 cups watermelon, seeded and pureed
1 cup seeded watermelon, diced small
1 cup cherry tomatoes , diced small ( a mixture of yellow, red and orange is nice)
3/4 cup peeled, seeded cucumber, diced small
1/2 cup apple, peeled, diced small
1/2 cup red bell pepper, diced ( you may use green)
2 tbsp. lime juice
1 small handful cilantro leaves, chopped
1 tsp. ginger, minced
1/2 small jalapeno, seeded and minced
1 1/2 tbsp. chives, chopped (small)
1 tsp. salt
Fresh ground black pepper

In large bowl combine watermelon puree with the diced watermelon, tomato, cucumber, apple,  bell pepper, lime juice, cilantro, ginger, jalapeno, chives and salt. Stir to combine. Season with fresh black pepper and additional salt, if desired. Ladle into chilled soup bowls and serve or refrigerator to chill then serve.









Red Beet Ravioli with Cashew Cheese Filling, Pepper Puree and Pistachios    Serves 6 as a starter or 4 as a main.


Cashew Cheese Filling
3 cups raw cashew nuts, soaked 2 hours or more
1/4 cup lemon juice
1 tbsp. grated lemon zest
1/4 cup + 2 tbsp nutritional yeast
1 3/4 tsp salt
4 tsp chives, chopped fine
3 tbsp. tarragon, minced
2 tbsp. parsley, minced

In a food processor, blend the nuts, lemon juice, zest, yeast and salt until smooth. Transfer filling to a medium bowl and fold in the chives, tarragon and parsley. Taste for seasoning, add more salt and lemon juice if needed.  The filling should have the consistency of ricotta cheese. Store it covered in the refrigerator if not using right away, it tastes best if you bring it back to room temperature before assembling and serving.

Yellow Pepper Puree


3 yellow or orange bell peppers, cored and cleaned
1 tbsp lemon juice
1 green onion, white part only
1/2 tsp salt
1 tbsp. avocado oil ( olive is fine)
1/2 cup pine nuts ( plus 2 tbsp, if needed) soaked 1 hr (I think macadamia would be nice...next time)
1 small pinch tumeric, optional  (for color)

Blend all ingredients until smooth.  If sauce is too liquid, add additional 1-2 tbsp of soaked  pine nuts. refrigerate if not using right away.

Assembly
1 large bunch red beets ( 2 inches in diametre or more)
2-3 tbsp.  avocado oil (olive oil is fine)
1-2 tbsp. lemon juice
Coarse sea salt
1 tsp avocado oil
1 handful pistachios, chopped
1 small handful fresh tarragaon leaves, torn or left whole
Freshly ground black pepper
Garnish ( I used pea shoots)

Using mandoline, slice beets very thin ( I used 1/8 inch). Make stacks and cut into 2 inch squares, you should have at least 50 slices.  In a medium bowl add the beat slices avocado oil, lemon juice and generous pinch of salt. Toss to coat. ( they should not be dripping liquid)

Arrange half of beets slices on serving plates. Place a generous dallop of the filling on each slice.  Sauce the plates with pepper puree ( you may want to drizzle some inside ravioli) top each ravioli with a beet slice, press down gently

In a small bowl toss pistachios with oil and a pinch of sea salt. Sprinkle each ravioli with nuts and tarragon, black pepper and garnish with shoots,

Berkshires, Bizen and BashBish....PART 1

With the threat of Hurricane Irene approaching New York I decided to get out while I could and  drive up to Great Barrington, one of my favorite places to visit in the Berkshires.

Heading into The Berkshires

As I drove I thought about the hurricane and the people who were preparing for it. I began to WONDER,  What should I do? Do I  purchase candles, batteries and a radio? How was I to know? I am a Canadian from the  Prairies and have never experienced anything like this. Could it really be as bad as everybody is predicting? My first thought was  FOOD (of course) and  since I was in the area I decided to make a pit stop in Housatonic, Massachusetts  at Berkshire Mountain Bakery to  pick up  some of the BEST  bread I have ever tasted...YUM! and it would be non perishable....perfect hurricane food.
Next stop BIZEN,  a Japanese  restaurant in Great Barrington. I ordered  the usual a Silence of the Yams roll which has tempura squash, sweet potato, coconut and a spicy sauce. I also tried  a cold soba noodle salad prepared with fresh  veggies and a light soy dressing, it was delicious.  On one of my recent visits to Bizen the sushi chef mentioned that he was teaching a  vegetarian sushi class at Kripalu, a yoga centre in Lenox, Massachusetts.    Seriously,  what would  be better than a weekend of yoga and sushi in the middle of the mountains?
There are so many great things to see  as you travel through the Berkshires. On any given day you will see beautiful farms, grazing animals, lakes and ponds but  today I found BashBish Falls...kind of.

When I say kind of  that means that I didn't make it all the way to the falls.  It seems that I have not gotten over my fear of bears or anything else that might consider me a tasty snack.  I can not go hiking by myself...I have tried.  Today I  made it 1/4 of a mile down a 3/4 mile trail until I realized there was nobody around,  I got scared and walked QUICKLY back to my car.  There are a  few good pictures but  would love to see  a waterfall and get some great pictures in part 2. Stay tuned!

CRAVINGS

Who can diet when you always have cravings?   Recently I had  a hankering for perogies and  found a recipe in a wonderful cookbook from REBAR, a vegetarian restaurant in Victoria, British Columbia, Canada.  Baked, boiled or fried they would be completely satisfying.

Roasted Yam Perogies                6 dozen 
2 1/2 lbs yams
1 1/2 tbsp. butter
1 1/2 large leeks, mostly whites, chopped
1/2  tsp salt
1/2 lb smoked gouda, shredded ( I used 4 oz muenster cheese and 4 oz. smoked swiss cheese)
1/4  cup chives, minced
1/4  tsp cracked pepper
1/4 tsp caraway seed, optional ( I didn't use)


Preparation

Filling can be prepared one day in advance. Preheat oven to 400 F. Scrub yams and pierce  with fork.  Place on baking pan with 1 cup  water and roast until very soft and puffy.  Cool to handling temperature, peel and mash or puree the flesh until smooth.
While yams roast heat butter in a skillet, add leeks and salt saute until lightly golden and caramelized. Combine leeks, mashed yams, grated cheese and chives. Season with cracked pepper, caraway (if using) more salt may be needed, depends on saltiness of cheese.  Refrigerate until ready to use.

Perogie Dough


4 cups unbleached flour
3/4 tsp. salt
4 egg yolks
1 cup boiling water
2 tbsp vegetable oil ( I used walnut oil)

Preparation


To make the dough, mix the flour and salt in a large bowl.  In a separate bowl place yolks and oil and gradually add boiling water ( not too quickly eggs will cook) and mix. Add  egg mixture to flour mixture and mix until a dough forms. Cover and let rest at room temperature  for 30 minutes. Divide the dough into quarters and roll it out 1/8 inch thick or less. Using a 3'' cutter cut circles out of dough. Place a good  tsp or more of filling in the centre of each circle and press edges firmly to seal . If dough is dry use your finger to moisten edges with water. For crimped edges use ends of a fork.


To Serve


Heat a large pot of salted water to boil.  Drop in perogies and cook until they begin to rise to surface. Remove with a slotted spoon, drain. Serve. These are also nice fried until they form a light crust. YUM!!


Roasted Garlic and Cilantro Sour Cream


1 cup sour cream
4 cloves roasted garlic
1  cup fresh cilantro
2 tsp lime juice
1/4 lime zested

Preparation

Place all ingredients in food processor and blend ( should still be able to see pieces of cilantro)

Can You Actually Eat This Stuff??

As a child I remember  going  to restaurants to eat and getting plates of food with some kind of of leafy green on the side  usually accompanied with a lemon wedge  OR the greens would be  used as a place mat for containers of  dips and  condiments so they would not slide around.  I would ask "What is this, Is this edible?" I was told YES, it's KALE, but I  never did try it, I never saw anybody try it.

 It wasn't until I moved to New York to  attended the Culinary Institute  that I learned a little bit more about greens and started using them.  One of my favorite ways to use Kale is dehydrated in the form of a chip that has been coated with a vegan cheese sauce....DELICIOUS! 

Cheezy Kale Chips


1 1/2 cups cashews (you could mix raw and roasted) or use 1 cup cashew and 1/2 c sunflower seeds. I find using all cashews makes a slightly sweeter kale chip. Experiment ;-)
1 cup red pepper
1/3 cup + 3 tbsp. nutritional yeast
3 tbsp. lemon juice
1/2 lemon, zested
3/4 tsp salt
pinch cayenne or as much as you like
pinch smoked paparika
water (enough to make a creamy sauce, about 1/8-1/4 cup) If soaking nuts not as much water is needed.
1 bunch of Curly Kale

Preparation
Remove Stem from kale  and rip into bite size pieces ,not too small because they will shrink  when dehydrating.
Place all ingredients ( except kale) in a food processor  blend until smooth, taste and adjust seasonings.
Working in batches, place a few handfuls of kale in a large bowl and pour in some of the cheese sauce and massage into kale leaves. Then place on dehydrator trays lined with non stick sheets. Dehydrate for about 6 hours then remove from nonstick sheets and place right on trays and dehydrate another 4-6 hours. Enjoy!!

FRESH is BEST

I think Asian Cuisine has to be my FAVORITE!! Vietnamese, Japanese, Malaysian, Indian or Thai....doesn't matter...I LOVE IT!!  I often find myself making Fresh Rolls (Salad Rolls) especially  in the summer when its too hot and I don't feel like cooking.  My version is made with  local vegetables, greens and two sauces: a delectable peanut sauce and a spicy mango sauce that is  both sweet and savory.

Fresh Rolls


Rice Paper (Spring roll wrappers)- I use Red Rose brand.  They come in various sizes. The larger ones may be easier to work with.

Any vegetables that you want to fill the roll with is fine.  I use red leaf lettuce, carrots, cucumbers, bell peppers and bean sprouts. ( I cant find good ones so I use pea sprouts and/or sunflower sprouts).

Mint, Basil( preferably Thai) and Cilantro can be used by themselves or in combination.  I use basil and mint.

Roasted Peanuts- Spanish peanuts are best


Rehydrate rice paper by placing in a bowl of warm water, too hot will cook the rice paper and make it hard to work with.  Allow to sit  3-5 seconds, remove and place on a flat work surface and remove kinks and wrinkles, allow paper to soak up excess liquid ( 30 seconds) before rolling.  Start by placing lettuce on paper and continue to add veggies, sprouts, herbs and peanuts.  Roll like a burrito and serve.

Peanut Sauce              Makes 1 cup


3/4 cup peanut butter- you may use fresh or store bought peanut butter, but when adding Nama Shoyu and agave make sure you take into consideration the sugar and salt in your butter.

1/4 cup lemon juice

1-2 tbsp. Nama Shoyu (Soya Sauce) I start by adding 1 tbsp, add all other ingredients then taste...add more if you feel it is needed.

2 tbsp agave syrup

1 tsp ginger, grated

1/2 tsp garlic, minced

1/2 cup coconut water or filtered water

2-3 tbsp coconut milk

Place all ingredients in food processor.  Blend until smooth, adding just enough water for desired dipping consistency. Put in refrigerator until ready to use. ( the longer a sauce sits the more the flavor it will have)

This sauce can be made raw by substituting raw almonds (better flavor than raw peanuts) and omitting coconut milk(if using canned).

Adapted from Ani Phyo- Raw Food Asia




Mango Sauce          Makes 2 cups


2 cups mango, diced ( yellow Champagne mangoes are the best)
1-2 tbsp yellow onion, chopped
1/2 - 1 tsp minced garlic
1/4 tsp sea salt
pinch red pepper flakes ( or more depending on desired heat)
2 tsp agave syrup
juice and zest from half a lime

Place all ingredients in food processor.  Pulse lightly, you want to maintain a chunky texture. Place in refrigerator.

Adapted from Ani Phyo- Raw Food Asia

Summer Salad TRIO

Tonquin Beach,  Tofino, British Columbia, Canada.

Tonquin Beach

Tonquin Beach

I LOVE SALAD BARS!! But to find a good one that is not over run with mayonnaise based salad or salads filled with red onions is a feat in itself (for me anyway). A few years back I took a trip to Vancouver Island in Canada. Most of my time was spent in Victoria and one of my favorite spots to eat at was  SALAD LOOP. It was always fresh and delicious .  As  I drove around today  WONDERING and reminiscing, I was inspired to prepare my own small salad bar.
It's summertime in the Hudson Valley which means there are farm stands everywhere with fresh produce.  I stopped at a few of my favorite places and soon things started to come together.   On the menu this evening there is a  Curried Couscous Salad, Syamosa Salad and a  GLD (Garlic, Lemon and Dill) Green Bean Salad.  For some greens add a  fresh leaf lettuce  with some sunflower and pea sprouts, top with some cherry tomatoes.....TASTY!!!

Curried Couscous Salad      Serves 6-8
1 1/2 cups vegetable broth ( you may use any liquid ex. water, carrot juice)
1 1/2 cups whole wheat couscous
1 tsp coconut oil
1/2 tsp salt
1/8 cup (or less) minced green onion 
1 large carrot, diced
1 stalk celery, diced
2-3 tbsp fresh parsley, minced
2-3 tbsp celery leaves, minced
1/3 cup dried cherries or raisins, chopped
1/3 cup toasted almonds, chopped 
1/3 cup curried cashews, chopped
Dressing
1/8 cup fresh squeezed lemon juice
1/8 cup + 1 tbsp walnut oil 
1 1/2 tbsp maple syrup
3/4 tsp curry powder
1/2 lemon, zested
1/4 tsp salt
fresh ground black pepper


Bring vegetable stock, salt and coconut oil to a boil.  Remove from heat and add couscous, place on lid and let sit 5 minutes.  Fluff with fork and place in fridge (without lid) to cool, stir occasionally. 
Place next 8 ingredients in a bowl, mix in cooled couscous.  
Combine dressing ingredients, whisk together and pour over couscous mixture. Serve. 


GLD Green Bean Salad         Serves 3
1 pound green beans, ends trimmed
1/2 tbsp avacado oil
1 tbsp coconut oil
1 garlic clove, minced
1/2 tsp red pepper flakes ( if you like more heat, add more)
3/4 tbsp lemon zest
1 1/2 tbsp fresh dill 
Salt and fresh ground black pepper


Blanch green beans in a large stock pot of well salted boiling water, until bright green in color and tender crisp, about 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large skillet over medium heat.  Add oil.  Add garlic and red pepper flakes, saute until fragrant, about 30 seconds.  Add the beans and toss until coated.  Remove from heat add lemon zest, dill, salt and pepper.  Serve.
Adapted from : Down Home with The Neelys


 Syamosa Salad        Serves 6-8
1 pound new potatoes, cut in bite sized peiced
1 pound yams, cut in bite sized peices
1/8 cup olive oil
2 large shallots, chopped
2 garlic cloves, minced
1 inch piece fresh ginger, peeled and grated
2 tsp garam masala
1/2 tsp ground corrinander
1/2 tsp tumeric
1 tsp ground cumin
1 tbsp fresh lemon juice
2-3 tbsp coconut milk
1 1/2 cups frozen peas
Salt and pepper


To cook potatoes you may steam them until fork tender or cook them in boiling salted water.  Once they have reached desired doneness...let cool.
Heat oil in a skillet  over medium heat, cook shallots about 3 minutes until translucent. Add garlic and ginger and cook about a minute.  Add in all of the spices and deglaze pan by adding coconut milk and lemon juice.  Add peas and cook mixture until peas have thawed.  Toss the pea mixture with potatoes, season with salt and pepper and serve. 
Adapted from BitterSweet

From Left: Curried Couscous, Green Bean and Syamosa Salad

Check these Places Out!!
http://www.tofino-bc.com/
http://www.rhinebeckfarmersmarket.com/

https://www.bluecashewkitchen.com/shop/home.php
http://www.papertrailrhinebeck.com/
http://www.mporchards.com/

OH MAN-GO...What a day

I recently took a trip to Woodstock, New York to do a little shopping and visit   the Farm Animal Sanctuary for the 4 th of July Jamboree.  The  drive up was rainy and gloomy, but I assured myself that by the time I arrived the rain would taper off and the sun would be shining.  I was wrong,  but it still didn't discourage anyone  from enjoying  the festivities. There was live music, people singing and clapping, chickens and turkeys roaming around trying  to get a taste of the vegan treats and of course people getting some one on one time with the rescued farm animals.

As I headed  home I made a pit stop in New Paltz, New York at a vegetarian spot called Karma Road.  It wasn't really a chilly day,  but I ordered their delicious house made soup, sweet potato and walnut biscuit (which I love because it is kind of like eating dessert with your meal) and something else that caught my eye.... a MANGO STINGER .  A smoothie made  with frozen  mango, banana, ginger and rice milk....DELICIOUS!!  On my way home I began to WONDER  how would I  make this smoothie?  Could I  find the yellow champagne mangoes that I loved?  I didn't normally use rice milk, would I use almond milk  or maybe coconut milk?  For  protein you can  add some hemp seed or a protein powder  and  ground flax seed if you wanted  some Omega 3 Fatty Acids. There are many variations, here is what I came up with. Enjoy! ;-)

Rescue Me Mango Smoothie


1 cup coconut milk- (You could use any type of vegan or mammal milk you prefer. ( I use 1/4 cup coconut milk and dilute it with 3/4 cup water.  You can dilute it with any liquid you like ) ex. coconut water, orange juice, vodka ;-) 


A piece of ginger about the size of your thumb- this really depends on the flavor you want to achieve. Experiment!!


3/4 cup of frozen mango- I prefer to use the yellow champagne mangoes, the flavor is so much better than the red mangoes.  If you can't find mangoes and you have fresh local peaches....give that a try.


1 cup frozen bananas- again experiment with the amounts of fruit...you may like more mango than banana.


Place in blender until smooth and creamy!!

                            
Check these places out!!

http://karmaroad.net/
http://www.woodstocksanctuary.org/