Video: Miami Chef Michelle Bernstein Shares Vegetarian & Vegan Summer Recipe & Salad Ideas with Gratitude Gourmet
Photo Credit: Michelle Bernstein
Do You Need Fresh Summer Recipe and Salad Ideas?
Gratitude Gourmet is THRILLED to announce that Michelle Bernstein, James Beard Award Winner and Chef-Owner of several Miami-area restaurants, including Michy’s once dubbed the “Best New Restaurant” by Food and Wine Magazine gave us a very special interview on the following topics:
1. How to make restaurant-quality salads at home
2. Vegan and vegetarian summer dishes, spices and creative food pairings
Enjoy the Video Below and Have Fun!
Credit: Vegan Secret Supper
I'd like to introduce you to a wonderful cookbook called Vegan Secret Supper and a delicious recipe for Sesame Avocado Quinoa Pilaf with Fried Sweet Plantain, Caramelized Ramps & Minted Coconut Cream.
Ramps, also referred to as wild leeks, have a short growing season in early spring, and are mostly prevalent on the East Coast. A mix between onions and garlic in flavor, ramps are mild enough to eat raw, and you can use the leaves as well as the stem. Makes 6–8 servings.
2 tsp coconut oil
1 small bunch fresh ramps, greens trimmed off and set
aside, and sliced in half
salt, to taste
In a frying pan on medium heat, melt coconut oil. Add ramps cut-side down and sprinkle with salt. When ramps have turned slightly golden, stir and reduce heat. Cover and cook until translucent and caramelized. Set aside.
Credit: Vegan Secret Supper
Sesame Avocado Quinoa Pilaf
1 cup (250 mL) uncooked quinoa
2 cups (500 mL) water
½ tsp salt
greens from the ramps (above), chopped
1 avocado, cubed
¼ cup (60 mL) chopped cilantro
In a saucepan on medium-high heat, toast quinoa for about 1 minute, stirring constantly before adding water and salt. Bring to a boil and cook, stirring occasionally for 10 minutes, until water level is just beneath quinoa.
Cover and reduce heat to low, and continue to cook for 10 minutes. Remove from heat. On an unoiled baking sheet, spread quinoa to let cool evenly. In a large bowl, combine greens, avocado, and cilantro and add cooked quinoa. Add dressing (below) and stir until combined.
Dressing For Pilaf
½ cup Coconut sour Cream (p. 195)
2 tsp sesame oil
3 tbsp olive oil
salt and pepper, to taste
In a bowl, whisk Coconut Sour Cream with sesame and olive oil. Season with salt and pepper. Set aside.
Minted Coconut Cream
¼ cup (60 mL) coconut milk
3 tbsp chopped fresh mint
In a blender, purée coconut milk and mint until smooth. Set aside.
Fried Sweet Plantain
2 tbsp coconut oil
1 sweet plantain, sliced into ¼-in (6-mm) thick
juice of 1 lime
salt, to taste
In a flat-bottomed frying pan on medium-high heat, melt coconut oil. Add plantain and fry both sides until golden brown. Sprinkle each side with salt and squeeze lime juice over plantains just before removing from pan. Drain excess oil from plantains on paper towel if you wish.
1 lime, cut into 6-8 wedges, for garnish
Place ⅓ cup (80 mL) pilaf in center of a plate. Top with 3 slices plantain and a couple caramelized ramps. Dot plate with Minted Coconut Cream and garnish with lime wedge.
We wanted to thank you for your support of Gratitude Gourmet.
Since we launched in May 2008, we've featured news on sustainable food policy, science, health and inspiring entrepreneurs, and fun events and giveaways.
We've also received a great response on own fair trade chocolate line & healthy food snack boxes launched last year. Thank you for your great feedback and support along the way, including your Facebook comments!
We hope our Gratitude Gourmet news has provided helpful food perspectives for you and your communities. Our tagline from the start has been 'Fun, Sustainable Lifestyle' and that's the theme we've worked to maintain.
Would you like to see additional story ideas and themes? Have a favorite Thanksgiving Veggie Recipe you'd like to share? Please leave a comment on Facebook and let us know. Thanks and we wish you a Happy and Healthy Thanksgiving! :)
Charlie Ayers, Mary Vincent, WSJ ECOnomics
I recently wrote an article about the March 2012 Wall Street Journal conference:
Wall Street Journal ECOnomics Conference | Climate | Agriculture | Oceans | CO2 | Earth's Future and mentioned I would followup with more articles.
Charlie Ayers prepared a vegetarian and vegan menu for the conference attendees. Charlie is best known as the former executive chef for Google opened Calafia Café & Market A Go Go in Palo Alto. His concept epitomizes the idea that "being green" is good for the consumer, producer, environment and community, and his goal is to provide the greater public with healthful, artisan-style, sustainable cuisine in a fast and affordable format.
See the video of Charlie Ayers below describing his food philosophy along with a few nutritious appetizers.
Charlie describes that he eats vegetarian most times for health reasons. He truly believes that everyone should eat well, and it's not necessary to be wealthy to eat healthy. He tries to 'spread his gospel' by eating vegetarian foods as much as possible and not always looking at 'our friends with 2 legs or 4 legs for our source of nourishment'.
If you're in the Palo Alto area, you'll enjoy Calafia Cafe!
Chef Douglas McNish, Author of Eat Raw, Eat Well believes that when you eat raw, unprocessed foods that have all their enzymes intact, your body can use the energy it saves for other things. He considers himself to be a walking testimony to the fact that eating raw can have a profound effect on your life, both physically and mentally.
Raw-food diets (where food is eaten raw or, if heated, the temperature can’t exceed 118 degrees Fahrenheit) are becoming increasingly popular for a variety of reasons: Some seek the benefits of weight loss and increased energy, as well as a reduced risk of certain diseases; others have an aversion to animal-based foods or simply wish to consume more whole, nutrient-rich ingredients.
We might as well start off with a Dessert - Yes, you know how I think :) Enjoy!
Photo: Colin Erricson/www.robertrose.ca
Cashew Cheesecake (page 360)
This rich cake is particularly delicious served with fresh berries and a sprinkle of cinnamon. You will need a high-powered blender to achieve the smoothest consistency possible. Make in a spring-form pan.
Makes 16 servings
* 4 cups raw cashews, soaked
* 1 cup filtered water
* 1 cup raw agave nectar
* 1 cup melted coconut oil
* 1 tbsp raw vanilla extract
* 2 tsp freshly squeezed lemon juice
* 2 cups whole raw pecans
* 1/4 cup chopped pitted soft dates
* 1/2 tsp fine sea salt
1. Filling: In a high-powered blender, combine soaked cashews, water, agave nectar, coconut oil, vanilla and lemon juice. Blend at high speed until smooth and creamy. Set aside.
2. Crust: In a food processor, pulse pecans, dates and salt until smooth (no large pieces should remain). Press into bottom of pan, ensuring that there are no gaps.
3. Assembly: Pour filling over crust and freeze for at least 2 hours or until firm in the center. This dessert can be made ahead and kept in the freezer for up to 1 month.
4. When you are ready to serve, remove from freezer and set aside to thaw for 15 to 20 minutes. Remove pan sides and slice. Serve immediately or cover and refrigerate for up to 1 week.
To soak the cashews for this recipe, cover with 8 cups (2 L) water. Set aside for 1 hour. Drain, discarding soaking water, and rinse under cold running water until the water runs clear.
To check if the cake is frozen all the way through, insert a tester such as a wooden skewer or toothpick. If it comes out clean, then the cake is ready to be thawed.
Excerpted from Eat Raw, Eat Well by Douglas McNish © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
Photo Credit: Chef Coscarelli
I've been a great fan of Chef Coscarelli's work for awhile, and she has just written a great post on her Favorite Vegan Eats in San Francisco and New York.
I've been to a few of these locations and now have a reason to try others!
Which restaurants and dishes are your favorites?
In The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude, Brian Patton shares 100 vegan recipes, including cocktails, breakfast sandwiches, Bourbon Tempeh Sliders, and desserts such as Sailor Peanut Rum Ice Cream. There are appetizers and nachos, pizza and tuna-like sandwiches as well as plenty of salads, pasta, and main dish choices.
Just note the book's language is a bit racy... so it's a cookbook for adults.
As for a recipe I'm featuring on this article, I love SPICY and FLAVORFUL food so I've included Brian's Jambalaya Recipe at the end of this article.
Check out Brian's Story:
Patton taught himself the craft of cooking by preparing meals for his parents and his culinary education continued when he moved to Los Angeles and found a cooking job where he learned the ins and outs of professional cooking. From there, he was hired by Veggin' Out, a vegan home delivery service, where he eventually was promoted to the Executive Chef position he enjoys today.
As the only meat eater when he first started working at Vegin’ Out, Patton decided to see what would happen if he became vegan for one month. “After this animal product–free month, I had more energy and I lost about eight pounds, so I thought I’d give it another month, and then another month,” writes Patton. “My energy continued to skyrocket. I was becoming healthy on the inside, which was beginning to show on the outside: my complexion improved, the whites of my eyes got whiter, and after ten months, I’d lost sixty pounds!”
Patton has been a vegan ever since, but as a regular dude he still wanted to eat sandwiches, sliders, onion rings, pizza, and to enjoy a cocktail or two, so he started compiling easy, failure-proof vegan recipes that worked with his lifestyle. Then in late 2006, he began sharing them on his very own cooking demonstration show on YouTube called the Sexy Vegan, where his fun and lively style quickly developed a large and loyal fan base. You can visit Brian online and watch his fun cooking videos here: http://www.thesexyvegan.com.
Enjoy the JAMBALAYA Recipe thanks to Brian!
4 teaspoons extra-virgin olive oil
1 cup diced celery
1 cup diced red bell pepper
1 cup diced yellow onion
3 cloves garlic, minced
1 teaspoon dried thyme
1/4 teaspoon cayenne
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon paprika
One 28-ounce can crushed tomatoes
4 Pretend Chipotle Sausages (see recipe)
4 cups cooked brown rice
1 tablespoon chopped fresh Italian parsley, for garnish
In a pot, heat 2 teaspoons of the oil over medium heat. Add the celery, bell pepper, onion, garlic, and a pinch of salt, and cook for 6 to 8 minutes, or until the veggies are soft. Add the thyme, cayenne, oregano, onion powder, and paprika, and stir to coat the veggies. Cook for 2 more minutes. Stir in the tomatoes, lower the heat to medium-low, and simmer, stirring occasionally, for 20 minutes. Meanwhile, heat a grill, grill pan, or medium skillet over medium-high heat. Coat the sausages with the remaining 2 teaspoons of oil, and place on the hot grill or skillet. Let brown for 2 to 3 minutes, then flip and brown on the other side, 2 to 3 minutes. Cut the sausages on the diagonal into 1/4-inch-thick
slices. When the sauce is done, season with salt and pepper to taste. To serve, place rice in the bottom of each bowl, ladle some sauce over the rice, and top with the sausages. Garnish with the parsley.
PRETEND ITALIAN SAUSAGES
Toss these with some Tomato Killer and sauteed peppers and onions, and throw them on a crusty Italian roll. Classic.
Makes 8 sausages
1/2 pound russet potatoes, peeled and quartered
1 cup vital wheat gluten flour (see WTF, page 24)
2 tablespoons Seitan Seasoning (see recipe, page 208)
1/4 teaspoon chili flakes
1/2 teaspoon fennel seeds
1 tablespoon chickpea flour or all-purpose flour
1/4 cup low-sodium tamari or soy sauce (see WTF, page 25)
3/4 cup water
1/4 cup diced yellow onion
3 cloves garlic, roughly chopped
1 tablespoon chopped oil-packed sun-dried tomatoes
1/2 cup drained freshly cooked or rinsed canned white beans (cannellini, navy, etc.)
Extra-virgin olive oil (optional)
In a small pot, cover the potatoes with cold water, and bring to a boil. Boil for 8 to 10 minutes, or until the chunks easily fall apart when you put a fork through them. Drain the potatoes well and, while they’re still hot, gently mash with a fork until there are no chunks left, or pass through a potato ricer. Set aside to cool. In a bowl, whisk together the wheat gluten, seitan seasoning, chili flakes, fennel seeds, and chickpea flour. In a food processor or blender, puree the tamari, water, onion, garlic, sun-dried tomatoes, and beans. When the potatoes are cool enough to handle, add them and the bean mixture to the bowl with the dry ingredients, and mash it all together with your hands to form a soft dough,making sure there are no dry parts remaining. Let the dough rest for 10 minutes before using. You can also wrap it in plastic and store it in the refrigerator for later use. It will last for 5 days. Form the dough into a loaf-like shape and cut it in half. Then cut those halves in half. Finally, cut the halves of the halves into five-sixteenths...just kidding, cut them in half. Now you’ll have 8 portions. Roll them into cigar-like shapes, 4 inches long and 1/2 inch wide. Loosely roll each portion in foil and twist the ends of the foil to seal the packet. Remember to leave some room for expansion. Using a steamer basket, steam for 1 hour. If you want crispier outsides, after the sausages have steamed, fry them in a skillet or grill them with a little olive oil for a couple of minutes, until browned.
VARIATION: Pretend Chipotle Sausages
Omit the chili flakes and add 1 or 2 chipotle peppers (depending on how hot you like it) to the food processor or blender before you puree the wet ingredients.
Excerpted with permission from The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude ©2012 by Brian Patton. Published with permission of New World Library http://www.newworldlibrary.com
Thank you to my good friend Juliet Lamont for letting me know about Oakland Veg Week April 15-21 which will consist of vegan cooking demonstrations, talks on vegan nutrition by celebrated speakers Jack Norris (co-founder of Vegan Outreach) and Nathan Runkle (founder of Mercy for Animals); a free screening of Vegucated; and a grand finale celebration where attendees can sample some of the most delicious vegan fare available.
Oakland City Council member Nancy Nadel, Alameda County Supervisors Wilma Chan and Keith Carson, and Rep. Barbara Lee are all pledging to be veg for the week, and some of their staff are too. The city and county are both officially proclaiming April 15-21 to be Oakland Veg Week, and Oakland Unified School District will encourage students to try vegetarianism for the week.
This reminds me a bit of how I setup a Vegetarian Day in my Hungarian Peace Corps City during the first Earth Week I planned for the city. The School only served vegetarian meals that day - if you know Hungarian fare, that required some negotiation :)
Happy Oakland Veg Week!!
by Guest Writer Hema Kalsi
Rawsomely Vegan is truly an awesome wholesome meal book. It is for those of us looking to provide a nutrient rich meal. The awesome part lies in the fact that the meal is easy to prepare. As a working professional with a child I am continuously exploring for ways to provide a well balanced nutrition rich meal that is tasty yet not time consuming. Rawsomely Vegan’s recipes provide this with a little bit of pre-planning in terms of having the core ingredients at hand. No need to stir continuously or worry about over cooking, it really makes eating simple and healthful.
The book starts with a section on ‘Stocking your kitchen’. I would say once you have stocked your kitchen with the right herbs, seeds and spices preparing the meal is a breeze. One thing that I would have liked here would have been some suggestions as to where to get some of these ingredients from. However, the more one starts creating with these recipes the easier the stocking part should become.
The book has about 300 pages worth of recipes with sections on: juices & smoothies, soups & salads, dips, spreads & sides, entrees and deserts. Not just that, each recipe includes nutrient information as well, which I found a bonus! Here is a sample that is simple,easy-breezy and delicious all at the same time:
Savoury Spiced String Beans
Nutrients: Apart from proteins,high in Vitamin A,C,K and folate
Ingredients: 1tsp savory herb seasoning (herbamare or italian seasoning or curry spice), 2 tbspns lemon juice, 2tbspns olive oil plus extra for garnish, 1/4th tspn salt, 2 cups string beans, sprig parsley for garnish
– Stir together seasoning, lemon juice and salt
– Place string beans in a large mixing bowl and pour the sauce to coat the beans
– Marinate for 3 hrs at room temperature or leave overnight
– [Alternately, the author suggests, put the beans in a dehydrator for 2 hrs at 110 F]
– Serve at room temperature with a drizzle of olive oil & a sprig of parsley
To sum it up I would say: Eating wholesome without cooking is awesome and the author Mike Snyder provides a variety of options for the same. Finally while the book is about raw vegan cooking it is not just for vegans! Healthy snacks, juices and meal options that are easy-breezy make me one happy Mom!
About Guest Writer: Hema Kalsi is lucky to live in the Silicon Valley at the heart of where it all happens! Where technology and nature co-exist & thrive.
Chocolate Sampler + Crystal Bracelet
We're pleased to announce 2 FUN Gratitude Gourmet Chocolate & Jewelry Combinations shipped together:
1. Gratitude Gourmet Chocolate Sampler + Red/Purple/White Crystal Bead Bracelets (Limited Edition) *** Vegan Chocolate Sampler & Red/Purple/White Crystal is available when ordering online. Note: the crystal bracelets are VERY LIMITED in quantity.
2. Gratitude Gourmet Chocolate Sampler + Red Crystal Bead Necklace
See our Store for more details.
Gratitude Gourmet Chocolate Sampler
By Popular Demand, Gratitude Gourmet has just released 2 Chocolate Sampler Boxes in time for Valentines Day!
The Gratitude Gourmet Vegan Sampler in a Merlot Gift Box features Fresh, California-made Hazelnut Chocolate Praline 2pcs, Fruit Pate 3pcs, Orange Baton 3pcs, Chocolate Covered Pretzel 4pcs, and Chocolate Covered Coffee 10 beans.
The Gratitude Gourmet Chocolate Sampler in a Merlot Gift Box features freshly-made chocolate confections with 2 pcs each Lavennise, Chocolate Hazelnut Praline, Fruit Pate, Salted Caramel, Almond Toffee, and 10 pcs of Chocolate Coated Coffee.
All Chocolate is Fair-Trade & Small and Large Orders are available. Order in time for Valentines Day.
Gratitude Gourmet Healthy Food Box
Join our Gratitude Gourmet Healthy Food Box Monthly Delivery Program, and Receive Free Shipping on deliveries to your home or office.
As an added bonus for joining now, you will receive one delicious box of Gratitude Gourmet Vegan Chocolate Pralines as our Valentines Day Gift to you.
The Gratitude Gourmet Healthy Food Box Monthly Delivery Program brings you and your family convenient, healthy food items containing vegan and mostly organic sweet, healthy snack, cereal, and soup product surprises for $19.99 each month with free US shipping. The Food Products alternate each month for a fresh surprise.
Subscribe on our Gratitude Gourmet Home Page by Clicking HERE, and your first box with your Chocolate Valentines Day Gift will be delivered as soon as possible. Enjoy!
Join our Gratitude Gourmet Healthy Food Box Monthly Delivery Program, and Receive Free Shipping on deliveries to your home or office.
As an added bonus for joining now, you will receive one delicious box of Gratitude Gourmet Chocolate Pralines as our gift to you for the Holidays.
These are convenient, healthy gifts containing vegan and mostly organic sweet, healthy snack, cereal, and soup product surprises for $19.99 each month with free US shipping. SUBSCRIBE on our HOME PAGE HERE, and your first box with your Chocolate Holiday Gift will be delivered as soon as possible for the holidays. Enjoy!
Dr Roizen and Mary Vincent - Napa, CA
Dr. Roizen, Institute Chair, Chief Wellness Officer
Wellness Institute Cleveland Clinic, founder of eleven companies, co-inventer of a drug recently approved by the FDA, and author of a series of highly popular #1 New York Times bestsellers, recently visited Napa, California to celebrate the California Walnut Harvest Festival and spoke on a variety of topics including US Health, Disease Reversal, Genes, and how the increase in chronic US Disease is affecting US Economic Competitiveness/ Jobs.
I videotaped Dr Roizen's complete presentation, and a portion of it is below for reference. Please note that since the presentation took place in the evening at a winery, the video is dark, but you can hear Dr. Roizen's important insights.
I've covered Dr Oz and Dr Roizen's great work before with Rocco the Cowboy Story and Video. Dr. Roizen was the 'Enforcer' and ensured Rocco ate healthfully and exercised regularly, and as a result, Rocco's heart disease was reversed by going Vegan.
Dr Roizen also states in the video that you affect genes and cancer by your food choices and the importance of meditation.
He also mentions the importance of Lifestyle Treatment for Breast and Prostate Cancer, and Studies show that Food Changes, Walking, Tobacco Avoidance, and Mediation reduced tumor size.
I also spoke with Dr Roizen and shared Gratitude Gourmet's mission, and he responded by saying that at the Cleveland Clinic it's impossible to find a piece of red meat.
Stay tuned for more videos and news from this event.
All California Walnut Harvest 2011 Stories and Videos by Gratitude Gourmet
1. Dr Roizen speaks on US Health, Disease Reversal, Genes & US Economic Competitiveness
2. Dean and Deluca's Chef Touhy’s Walnut Emulsion Recipe
3. Chef Cindy Pawlcyn's Turkish Walnut-Garlic Spread with Hot & Sweet Peppers & Pomegranate Syrup
4. California Walnut Orchard Visit - Farmer Introduction - Walnut Shaker
5. Chef Todd Humphries Recipes: Celery Salad & Walnut Bread Pudding
6. Videos: Trefethen Winery Stories - California Walnut Harvest