Wheatless Wednesday – Black Bean Quinoa Salad

by joycevandenbergporterJune 4, 2014

Tired of green salad? This flavor filled quinoa salad with mango and avocado topped with an orange cumin vinaigrette is my new favorite! I promise you won’t be bored. It’s a little bit spicy from the jalapenos, a little bit sweet from the mango, the black beans add a rich salty flavor and fresh avocado, purple onion, bell pepper and cilantro make it salad worthy. Yum!

Quinoa is the perfect backdrop for these beautiful flavors. It also happens to be a nutritional powerhouse, high in protein, low in fat, gluten free and loaded with lovely vitamins and minerals (but you don’t have to tell your family that). What I didn’t know is that Mango is also a superfood, providing over 20 vitamins and minerals in every delicious bite. ( This puts a whole new light on my recipe for Mango Margaritas!) Black beans add another protein and nutrient boost and their high fiber content helps keep your tummy full. Then there is the Avocado, which we now know is a good fat that is highly nutritious. The best part of this salad though, is how great it tastes! I can’t wait to have it again for lunch…

This is the perfect dish to throw together for an easy dinner or bring to a potluck, especially if you have leftover quinoa on hand (or you make it ahead), then it’s only about ten minutes of chopping, mixing and you’re done! This salad can be made a day ahead, without the avocado. Bring to room temperature then gently toss in the avocado, if using, before serving.

TIP: You can buy mango pre-cut but it’s very easy to do it yourself (and less expensive) if you know the right technique. How to cut a Mango

VARIATIONS: If you don’t have, or like, mango, you can substitute orange or nectarine segments (or even canned or frozen corn). Use a combination of yellow, orange, red and green bell peppers for lots of color. This recipe is only mildly spicy using one red jalapeno pepper so double the amount of jalapeno peppers and add a bit more cumin if you like it hot.

Black Bean Quinoa with Cumin Orange Vinaigrette

Time: 30 minutes
Difficulty: easy
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1 cup quinoa

1 cup mango, diced

1 red bell pepper, diced

1 red or green jalapeno, seeded and diced

1 cup canned black beans, drained and rinsed

1/2 red onion, diced

1/3 cup fresh cilantro or parsley leaves, chopped

1 avocado, peeled, seeded and diced

vinaigrette

1/4 cup olive oil

1/4 cup apple cider vinegar

1/4 cup freshly squeezed orange juice

1 tsp cumin

1 tsp salt

Rinse quinoa to remove bitterness and cook according to package instructions; set aside and let cool.
To make the vinaigrette, whisk together olive oil, apple cider vinegar, orange juice, cumin and salt in a small bowl; set aside.
In a large bowl, combine quinoa, mango, bell pepper, jalapeno, black beans, avocado, onion and cilantro. Pour the vinaigrette on top of the salad and gently toss to combine.
If you aren’t serving immediately, place the avocado pit on top of the salad to keep the avocado from turning brown, or add the avocado right before serving . Serve at room temperature.

Meatless Monday – Grilled Nectarines and Summer Squash with Balsamic Glaze

by joycevandenbergporterJune 2, 2014

I know I’m late to the grilled fruit game. I never understood the fascination with throwing everything on the grill, but I am now a believer. Grilling transforms something simple and delicious into a spectacular crowdpleaser. Grilling enhances the natural flavors of fruits and vegetables and caramelizes the sugars in them, which is why grilled fruits are particularly delicious. I came home to find a beautiful display of summer squash, nectarines and spring onions sitting on my counter, compliments of our local farmers market. The squash had such interesting shapes that I immediately wanted to showcase. I especially love the star shaped yellow squash! I thought slicing them into rounds and grilling them would make a visually interesting dish.

Then, once I added the nectarines and purple onion to the mix, I thought, “They look so beautiful all together, why not grill them all? Sometimes dinner just has to be dictated by what you have on hand.

Vegetables can be grilled dry, but many of them taste better and are less prone to sticking if they are marinated first, or at least drizzled with oil. Fruit, on the other hand, with its natural sugar content, is great when placed directly on the hot grill. I marinated the squash in olive oil, garlic and herbs before grilling, then carmelized the onions on high heat in a cast iron pan and made the balsamic glaze (or rather, my sous chef, Veronica, made the glaze while I grilled the zucchini). Lastly, I grilled the nectarines and piled everything together in a large tray and drizzled with the balsamic glaze. I sprinkled with a bit of feta and a handful of blueberries, the first from my garden this year. My final result was a pretty spectacular vegetable/fruit platter with gorgeous colors. The balsamic glaze complimented the grilled fruit and combined nicely with the savory squash. I will definitely be mixing more veggies and fruits this summer!

If you’re interested in more grilled fruit recipes, check out my recipe for Tortillas with Grilled Pineapple Salsa (with Mango Margaritas, of course)

Grilled Nectarines and Summer Squash with Balsamic Glaze

Servings: 4
Time: 30 minutes
Difficulty: easy
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4 -6 summer squash (any variety)

Marinade: 1/4 cup olive oil, 1 clove minced garlic, 1 Tbsn lemon juice, 1/4 tsp salt, 1 tsp fresh herbs(oregano, thyme, parsley or marjoram)

1 large spring onion (or Walla Walla or Maui sweet)

2 Tbsn avocado oil, or other high heat oil

6 nectarines

1/4 cup olive oil

2 oz feta (optional)

1/2 cup blueberries (optional)

Balsamic glaze: 1/4 cup basamic vinegar, 1 Tbsn honey, pinch of salt

salt and pepper to taste

Place all marinade ingredients into a large ziploc baggie or container. Slice squash into rounds and put into marinade until ready to grill.

Heat balsamic vinegar in a small saucepan until reduced by about half. Stir in honey and add a pinch of salt. Remove from heat.
Slice onion into thick rounds. If you don’t completely remove the stem, the top slice becomes a ‘rose’ which is a nice centerpiece.

Saute the onion slices on high heat, keeping the sections together, turning with a spatula to brown both sides. Then break apart and saute a few more minutes. Or you can marinate and grill the onions until they are softened and browned. Remove to a platter.

Grill the zucchini rounds until brown on both sides. Remove to platter with onions.

Half and pit the nectarines and place on a hot oiled grill, a few minutes per side until grill marks appear. Remove to platter with veggies.
Sprinkle with feta and blueberries, if using. Drizzle with balsamic glaze. Coarse salt and pepper to taste.
Serve warm or room temperature with reserved balsamic glaze on the side.

Lemon Cucumber and Mint Water

by joycevandenbergporterMay 30, 2014

What’s new in my refrigerator? In an attempt to drink more water and fewer store bought beverages, I have started making my own infused waters, similar to the ones in spa waiting rooms that are so refreshing. A combination of lemon, cucumber and mint seems to be the most popular combination and for a great reason. Besides being delicious it seems that lemon cleanses the body, mint aids in digestion and cucumber, not only rehydrates but helps you lose weight. Read more from Healthy Holistic Living for the recipe as well as a great write up of these three lovely natural ingredients, especially the amazing cucumber. I’m just going to sit here and wait for the pounds to melt away…(Smile)

Lemon Cucumber and Mint Water.

Wheatless Wednesday – Quinoa Crust Pizza with Goat Cheese, Meyer Lemon and Basil

by joycevandenbergporterMay 28, 2014

QUINOA CRUST PIZZA – YOU HAD ME AT PIZZA! Those that have been following GMD, know that I am in constant search of great pizza recipes, especially those whose ingredients stretch conventional thinking (read not white flour). My Meyer Lemon tree outside is still loaded with lemons and I now have two pounds of freshly made goat cheese (click HERE to learn how to make goat cheese which is surprisingly easy), so when I saw this recipe from Cafe Johnsonia using quinoa instead of white flour for the crust, I knew we had a new Wheatless Wednesday contender. The quinoa crust is fantastic! I really like it and will make it again and again. Its less heavy than a cornmeal crust and has a great consistency. In fact, I experimented with thick vs thin crust and think this recipe would also make a great cracker, so you may be seeing Quinoa Crackers in a post coming soon.

You could top this pizza crust with your favorite toppings if lemon and goat cheese are not your thing. It will hold up well, even with wet toppings like tomato sauce or heavy cheeses. The combination of tangy goat cheese and tart meyer lemon, topped with fresh basil and shallots is a wonderful explosion of flavors. If you want the same flavor combination but a less intense version, substitute strips of lemon zest in place of the lemons. My favorite variation includes thinly sliced zucchini circles, garlic and lemon zest cooked with the lemon goat cheese, then topped with fresh basil, shallots (or scallions) and a handful of arugula. Delish!

Quinoa is one of the reigning superfoods, but do you know why? According to Forbes, quinoa is one of the most protein rich foods available and has twice as much fiber as other grains. It is rich in vitamins and minerals, including iron and vitamin B2 and gluten free. Making a crust out of quinoa is not only way more nutritious than one out of white flour, it is easier as it doesn’t have to rise or be handled in any way. The quinoa does have to soak for 8 hours or overnight but other than that, it only takes about 45 minutes and the prep is easy. For those that also like alternative pizzas, check out some others I have done in the past with good results:

Cauliflower Crust Pizza

Margherita and Pesto Chicken Pizzas on White Whole Wheat Crust

Zucchini Crust Pizza with Gri lled Eggplant and Roasted Red Pepper

Quinoa Crust Pizza with Goat Cheese, Meyer Lemon and Basil

Servings: 4
Time: 8 hours soaking, plus 45 minutes
Difficulty: easy
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1 cup quinoa
water, for soaking and blending
1 clove garlic
½ teaspoon salt
2 Tablespoons avocado oil (or another high-heat oil)
5-6 ounces fresh goat cheese (chèvre)
1 Meyer lemon, very thinly sliced (seeds removed)
2 teaspoons fresh lemon juice
1 shallot, thinly sliced
small handful fresh basil leaves, cut into ribbons
2 Tablespoons pine nuts ( toasted)
coarse ground black pepper
coarse sea salt
olive oil, for drizzling(optional)

Place quinoa in a medium bowl and cover with water by several inches. Let stand at room temperature for 8 hours or overnight.
Preheat oven to 450 degrees F. Drain the pre-soaked quinoa in a fine mesh sieve and rinse well to remove the bitter saponins (a naturally occurring residue). Place in a food processor or blender with a little water (about ¼ cup), garlic clove, and salt. Puree until smooth. Add more water if needed. The mixture should be the consistency of thick pancake batter but still pourable.
Place a 10-inch cast iron skillet into the hot oven. Allow to heat for 5-10 minutes. Carefully add the 2 Tablespoons of oil to the skillet and heat for another 3 minutes. Remove the pan from the oven carefully. Tilt the pan to evenly distribute the hot oil. Make sure pan and oil are hot or quinoa will stick.

Pour the batter into the center of the pan and tilt it to create an even layer on the bottom. Place back into the oven. Bake for 20 minutes, then remove pan from oven, turn crust over, and place back in oven for another 10. Remove from oven and transfer the crust to a pizza pan, if desired. (At this point you can also place it on a cooling rack and let it cool completely, then prepare the pizza at a later time.)
Mix the goat cheese with the lemon juice. If the cheese is very crumbly, add a little milk or water to make it spreadable.

Spread the cheese evenly over the crust. Layer the Meyer lemons evenly over the cheese.
Place in the 450 degree oven and let bake for 10-15 minutes, or until the cheese has melted and turned golden, and the lemons are tender. (For a crispy top, place under the broiler for a few minutes.)
Remove from oven and top with the remaining toppings. Cut into wedges and serve warm or at room temperature.

MY FAVORITE VARIATION: For a less lemon intense pizza, replace lemon slices with lemon zest, thin zucchini circles, and add a clove or two of garlic, that has been thinly sliced. After cooking add a handful of arugula on top of the other ingredients. Yum!

Meatless Monday – Penne with Braised Greens

by joycevandenbergporterMay 26, 2014

Pasta is the ultimate comfort food. It is simple and inexpensive to make and very versatile. Most comfort foods are warm and oozing with creamy sauce and cheeses (think lasagne or mac and cheese), but as I am married to a non-creamy food guy, I usually opt for sauces that are broth based with an optional cheese topping. Cooking with broth adds flavor without all the extra calories. In this dish I braised the greens in a reduced vegetable broth with onions and garlic and a touch of crushed red pepper flakes. I added baby lima beans for a protein boost, and to help fill up our tummies, although any bean or legume would work fine. There is nothing worse than finding yourself back at the refrigerator rooting around for something to eat 30 minutes after dinner. Braising greens, or cooking them in a bit of liquid just until they wilt, is a great way to use excess salad or garden greens, even beet or turnip tops that you might normally throw away. Using a combination of greens like spinach, chard, kale, collards, mustard, bok choy or raddichio makes for a more interesting flavor and braising them brings out the intense greens and reds, unless you cook them too long, then they turn to mush. Don’t worry if it seems like too many greens, as they reduce quite a bit in volume when they wilt. You can always add a handful more, if desired, since they cook quickly.

So we all know that greens are good for us but it turns out that the bitter in them actually serves a purpose. It sends a chemical reaction through our bodies that helps absorb nutrients, cleanses the body, increases metabolism and curbs our sweet tooth, among other things, so feel free to pile them on. . Read more.

This is a light but satisfying dish that is pleasing to both the eye and the palate. For a heartier dish, use white cannelini beans and top with shaved or shredded parmesan. You can also increase the amount of broth, onions and garlic if you like a lot of sauce. Buon appetito!

Penne with Braised Greens

Servings: 4
Time: 20 minutes
Difficulty: easy
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3/4 lb dry penne pasta (preferably whole grain)

1 T olive oil

2 garlic cloves, minced

1/2 large or 1 small onion, diced

1 1/2 cups vegetable broth

1 cup baby lima beans, edamame or peas (frozen or fresh)

3 -4 cups mixed greens(chard, spinach, kale)

1 tsp lemon zest

1 tsp salt

1/4- 1/2 tsp red pepper flakes

Cook the pasta according to package directions in boiling salted water. Drain and set aside. You can drizzle with a bit of olive oil to keep from sticking if desired.
In a large skillet or dutch oven, heat the olive oil. Saute the minced garlic, onion and red pepper flakes for two minutes, until the onion is translucent.

Pour in broth and reduce by half, 5 to 10 minutes

Add the beans and cook for about five minutes.

Stir in greens and cook several more minutes until they wilt.
Add the pasta, lemon zest and salt. Adjust seasonings if necessary.

Options: Top with flaked or grated parmesan or toasted nuts, if desired. For a heartier meal, substitute or add cannelini beans.

Chevre (Goat Cheese) with Lemon, Pepper and Herb Crust

by joycevandenbergporterMay 24, 2014

Make my own goat cheese? I never thought of making homemade cheese since you can get such great local cheese right in the store and all you have to do is pay for it. Done. Add crackers or fruit for an instant cheese platter. The other day, though, when my son, Eric (who is way more adventurous in the kitchen than I am) asked “How about making our own goat cheese?” I found myself saying “Sure, that sounds fun.” Well we did it and it actually was fun and a minor sort of accomplishment, or rather a small miracle of science. Chevre is the easiest cheese to make so it was a good place for us to start. It was surprisingly easy and only two ingredients are called for, goat milk and a direct set culture, plus a bit of waiting time. If you’re impatient, this is not for you as it take up to 20 hours for the culture to grow and. another at least 6 hours to let it drain. If you aren’t interested in making your own cheese, just skip on down to the store, buy some local chevre and dress it up at home with some herbs and spices, or even edible flowers if you can find them. (see Lemon and Herb Crust recipe below) It’s a super easy appetizer that looks fancy and tastes delicious! Homemade Chevre would make a great gift for those so inspired. Click HERE for a list of edible flowers. You may have some growing right in your backyard!

Flower photo credit: The Flower Appreciation Society

I bought a goat cheese kit made by the New England Cheesemaking Supply Company from J & M Brewing Supplies in Novato, California where we were buying beer making supplies. (Yep, you’ve got it. Eric is also making beer.) But all you really need is the culture, milk and some cheese cloth. If you don’t have a local connection, you can order from New England Cheesemaking Supply Company or other online suppliers.

We chose Goat Milk from Summerhill Farms, a family farm in Hanford, California that is “Certified Non-GMO Project” and “Cerftified Raised Humane and Handling” for their goats. Their milk also has no additives like preservative or residual antibiotics or growth hormones. I also like supporting family farms and would love to encourage more small hands-on farms and fewer (read none) factory farms.

Chevre with Lemon and Herb Crust

Servings: 10 oz
Time: 10 minutes
Difficulty: easy
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6-8 oz. chevre (See Directions below for homemade chevre -store bought is delicious too)

2-3 Tbsn combination fresh herbs (Thyme, Italian Parsley, Chervil, Marjoram or Sage)minced

1 tsp, lemon zest, finely minced

2 tsp black pepper (or combination pink, black, white and green) coarsley ground

1/4 tsp sea salt, or to taste

1 edible flower (optional)

Combine all herbs and spice, including the zest and mix well. Spread it evenly on a piece of waxed paper.

Form chevre into rounds or tubes and roll in the wax paper until chevre is coated evenly.

Top with flower, if using. Wrap in plastic and store in the refrigerator until ready to use.

Serve with crostini, bread or crackers.

Chevre

Servings: 2 pounds
Time: 18-32 hours
Difficulty: easy
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Chevre

1 gallon goats milk, pasteurized

one packet Chevre direct set culture

butter muslin

salt to taste (optional)

Heat milk to 86 degrees Fahrenheit. Remove from burner so it doesn’t keep getting hotter. If it gets too hot, let it cool until its the right temperature.

Add 1 packet of Chevre direct set culture and stir thoroughly
Cover and allow the milk to set undisturved for 12-20 hours, or until firm

Ladle the curds gently into a colander lined with butter muslin.

Allow the curds to drain for 6 to 12 hours, until it’s the desired consistency.

Place the cheese in a bowl and add salt to taste.
Store in the refrigerator.
This cheese can be divided into smaller portions and frozen (add the salt after thawing).

Wheatless Wednesday – Tabouleh (Grain Free)

by joycevandenbergporterMay 21, 2014

Raw-Vegan-Potluck. My friend, Karenna Love, invited me to a vegan potluck at her house. I love all things food related and immediately knew what I was going to bring – until I re-read the invitation. Somehow I missed the ‘raw’ part. I make a lot of vegetarian and vegan food but other than green salads, I generally cook some or all of my foods. I was stumped. All my go to foods like grains, beans and legumes need to be cooked. I thought about going out to my garden and picking fresh produce for a salad but other than lettuce and chard, nothing else is ready yet. Then I remembered how well cauliflower stood in for wheat in my Cauliflower Crust Pizza Recipe and decided to make a traditional tabouleh using cauliflower ‘rice’ instead of the usual couscous or bulgur. The result is delicious and, even though I know better since I ground up the cauliflower myself, I would swear it’s cooked bulgur wheat not cauliflower. This is a great recipe for those on gluten or wheat free diets – even for my Paleo friends. I would definitely make this again-on purpose!

Why eat raw? Eating fruits and vegetables raw ensures that you get 100% of the vitamins and minerals, including beneficial enzymes. Cooking can make some foods easier to digest but some of the vitamins and minerals (and all of the enzymes) are lost in the process. I’m not quite ready to throw out my pots and pans just yet, but I do see how adding more raw foods into our diets is a worthy goal.

Let’s go back to Karenna Love, founder of wonderful website VeganGreenPlanet, and her Raw Vegan Potluck. I have to admit to a few apprehensions about going to a vegan event when I’m not even vegetarian. But then I realized that GMD is all about pushing myself out of my comfort zone, so I went. It was an interesting mix of caring and non-judgemental people and great food. I’m so glad I stepped out of my box. My Tabouleh was well received, which after one taste, I knew it was yummy and potluck worthy. The speaker, Mikaele Holzer, health coach and cleansing expert at Green Your Spirit was pretty interesting and very personable. I learned a lot about vegan food, cleansing, and detox. Both are amazing women-check them out.

Grain Free Tabouleh

Servings: 4-6
Time: 10 minutes
Difficulty: easy
Print

1 head cauliflower

1 cup grape or cherry tomatoes, small dice

1 seedless cucumber, small dice

1 1/2 cups fresh parsley, minced

3/4 cup fresh cilantro, minced

1/2 cup fresh mint, minced

1/3 cup olive or avocado oil

3 Tbsn fresh lemon juice

3/4 tsp sea salt

1/4 tsp black pepper

Remove leaves from cauliflower and break into florets. Discard leaves, core and stem. Using a food processor, blend florets into ‘rice’. Or you can use a hand grater. Scoop into a large bowl.

If you are using a food processor, you can mince the parsley, cilantro and mint by machine as a shortcut.

Add the rest of the diced vegetables and minced herbs to the cauliflower.

Whisk together the oil, lemon juice, salt and pepper and pour onto salad. Toss to combine. Adjust seasoning (add salt or lemon juice to taste).
Serve immediately or let rest in the refrigerator. Flavors will continue to develop over several hours.

Meatless Monday – Roasted Eggplant with Goat Cheese & Pine Nuts

by joycevandenbergporterMay 19, 2014

Eggplant is a colorful fruit with a colorful past. Did you know that ‘at one time it was considered poisonous and dubbed the ‘mala insane” (raging apple) because it was believed to cause insanity? Did you also know that eggplant is related to the potato and tomato but it is actually a fruit, specifically a berry? (Food.com) I hated eggplant as a kid and would have been happy to rely on the insanity theory to get out of eating it but, alas, my mother was too smart to get that past her. Now, however, eggplant is one of my favorite vegetables. Even though I know it’s actually a fruit, I’m too used to thinking of eggplant as a vegetable and can’t wrap my brain around that concept. Eggplant is very versatile. It can be baked, braised, boiled, fried grilled, stuffed, roasted, sauteed and stewed. You can swap it out for the meat in most recipes for a delicious meatless meal that is still satisfying and nutritious. Eggplant is loaded with vitamins and minerals and contains important phytonutrients, thanks in part to the glorious purple color of it’s skin. Foods come in vibrant reds, yellows, blues and whites and each color provides different nutrients for our bodies to use. The concept of Eating By Color or Eat The Rainbow, encourages eating foods every day from the entire spectrum of the rainbow for optimum health. The deep purple in eggplant is good for longevity and keeping our brains sharp, so dig in!

Roasting eggplant is easy and delicious. I like it even just drizzled with olive oil and sprinkled with salt and pepper before roasting. This time though, I added paprika, cumin, garlic, honey and apple cider vinegar which add a bit of savory with just a hint of sweet and pairs nicely with the tang of goat cheese and the buttery toasted pine nuts.

Roasted Eggplant with Goat Cheese and Pine Nuts

Servings: 4
Time: 50 minutes
Difficulty: easy
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2 large eggplants, about 2 pounds
Kosher salt
1/3 cup olive oil
2 Tbsn cider vinegar
1 Tbsn honey
1 tsp paprika
1 tsp cumin
4 large garlic cloves, minced
1 cup flat parsley leaves, roughly chopped(optional)
1/4 – 1/2 cup pine nuts (optional)
2 ounces goat cheese, crumbled and divided (optional)

Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with kosher salt and let sit.

Dry toast the pine nuts, if using, in a small pan over medium heat for a few minutes, until fragrant. Let cool on paper towel.
Whisk together the olive oil, cider vinegar, honey, garlic, paprika, and cumin. Dry the eggplant with paper towels and toss with the marinade.
Spread the eggplant in a large glass pan, and roast in the oven at 400°F for 40 – 45 minutes, or until fork tender. (Stir every 15 minutes and check after 30 minutes to make sure it isn’t burning.) Remove from the oven and cool slightly.
Top with crumbled goat cheese, pine nuts and parsley, if desired.

Wheatless Wednesday – Layered Beet Salad with Glazed Pecans & Citrus Vinaigrette

by joycevandenbergporterMay 14, 2014

I have a love affair with all food towered, stacked and layered, the taller the better. There is something artistic and beautiful about the stark color contrast of the layers, each with it’s distinct flavor and character. I know, I know, food is to be eaten and not just looked at. I also know that my creation will be destroyed the second it’s put on the table. I’m okay with that. I actually like the deconstruction process almost as much as the creative. A certain amount of satisfaction can be derived from wrecking cool things, perhaps harkening back to our childhood days when we spent time building elaborate sand castles and then stomping them into oblivion.

This colorful salad was inspired by my cousin (by marriage), Joey, who is a fantastic and creative cook. At a recent event, we were swapping kitchen stories, as people who like to cook are wont to do, and he passed along this clever method for layering beets and goat cheese. Any soft cheese, even cream cheese, will work if you don’t like or have goat cheese. I like to roast beets, rather than boiling or steaming them, as roasting intensifies the color and the flavor. After roasting you have gloriously colored beets which can be sliced up and served in salads or simply drizzled with oil and vinegar and eaten alone. Layering the beets with soft cheese elevates two simple ingredients into a beautiful and delicious work of art. If you don’t have the time, or the inclination though, just combine all ingredients and toss with vinaigrette. I love the salty, sweet crunch that the glazed pecans add to the salad. For this dish I cooked them to almost burning to add a slightly smokey flavor that complements the goat cheese. When combined with the light citrus dressing, the flavors are divine! The beet slices would make good appetizers on their own, if made with small beets, as would the glazed pecans.

Layered Beet Salad

Servings: 4
Time: 1 1/2 -2 hours plus chilling time
Difficulty: medium
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2 large or 3 small beets
1/4 cup olive oil
8 oz goat cheese or cream cheese (plain or herbed)

3 cups mixed greens
glazed pecans (recipe below)
citrus vinaigrette (recipe below)

Herbs for Goat Cheese(optional)
2 teaspoons chopped fresh flat-leaf parsley leaves
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Rinse beets and pat dry. Do not remove tops or stems (you don’t want to lose any juice). To roast, you can either wrap them in aluminum foil or place in a covered glass dish. Drizzle with olive oil and cook at 425 degrees for about an hour (or until you can easily pierce with a fork). Larger beets may take longer. Remove from the oven and let cool.

When the beets are completely cool, peel the skin with a paper towel and remove the top and tail with a knife.

Goat cheese should be at room temperature for best results. If you would like you can add parsley, chives, thyme and black pepper to the goat cheese and mix to combine.
To assemble the beet towers, slice beets crosswise into 1/4 inch rounds, keeping them in order.
Place the bottom round on a platter and spread with spoonful of goat cheese. Cover with a beet round and repeat until the beet has been reassembled.

Wrap the beets tightly with plastic wrap and refrigerate at least an hour or overnight.

Remove beet towers from the refrigerator and carefully unwrap. Slice each tower vertically to get lovely striped slices. Wipe knife between each slice and use a spatula to transfer them to plates.

Toss greens in vinaigrette and divide greens evenly onto four plates.
Arrange a couple of slices of beet on each plate.
Top with pecans if desired.

Glazed Pecans

Servings: 4
Time: 20 minutes
Difficulty: easy
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1/4 white sugar)
1 Tbsn butter or coconut oil
1/8 teaspoon salt

2 Tbsn water
1 1/2 cup pecan halves (or walnut)

Combine sugar, butter, water and salt in a large skillet and stir over medium heat until butter is melted.
Add pecans and cook, stirring constantly,making sure pecans are evenly coated, for 5-7 minutes.
Spread pecans in single layer on parchment paper and cool completely.

VARIATIONS: To make pecans for snacking add 1/4 to 1/2 teaspoon of cayenne pepper for a spicy kick. For a sweeter, dessert topping add 1/4 teaspoon vanilla or dash of cinnamon. You can even substitute the white sugar for brown sugar for more of a carmely ‘turtle’ type result (great over ice cream!).

Citrus Vinaigrette

Servings: 1 cup
Time: 5 minutes
Difficulty: easy
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1/4 cup lemon juice

1/4 cup orange juice
1/2 tsp minced fresh thyme leaves
2 Tbsn balsamic vinegar
1/2 teaspoon lemon or orange zest
1/2 cup avocado oil
Salt and freshly ground black pepper

Whisk all ingredients together. Drizzle over salad and toss.

Meatless Monday – Crispy Glazed Tofu and Bok Choy

by joycevandenbergporterMay 12, 2014

Is tofu good or evil? You may not be aware but the great tofu controversy abounds! I like tofu and have always thought of it as a healthful protein which is highly adaptable in recipes from stir frys to salad dressings. However, I keep hearing that tofu is bad for you, evil even, so I decided to check into it. Tofu is a low fat, plant based, good source of protein, yet it is a processed food, in that it is no longer in its original bean form. The beans have been made into milk, curdled, drained and pressed into blocks. The more I looked into the great tofu question, the more confusing the issue. Studies and opinions contradict each other-no surprise there. Remember when coconut oil was supposed to be so terrible for us and to be avoided at all costs, and now is being touted as having health benefits ranging from weight loss and prevention of heart disease to making your skin soft and pretty. Andrew Weil, a well respected natural health and wellness expert, still recommends tofu as part of a healthy diet. Click on his name to see why. The Truth About Soy, another seemingly unbiased view about tofu and soy (loads of information but long article) thinks the problem is not with soy but what we have done with soy (read Genetically Modified-Roundup Ready). 90 – 94% of soy is GMO but most of that is fed to our food animals or made into soy products like baby formula (which is a different problem) and not made into tofu. If the label says organic or Non GMO Project it’s not genetically modified-one more reason to buy organic. So, what did I come away with? If you like tofu, eat it. If you don’t like tofu, don’t.

For those that DO like tofu, here is a delicious recipe for Crispy Glazed Tofu with Bok Choy, which I adapted from Eating Well, March/April, 2014. This is the perfect way to cook bok choy, which is delicately flavored with garlic and ginger. The tofu is browned in a skillet first and then sautéed in a flavorful plum sauce. The outside is a bit crispy and the inside soft and creamy. I reduced the amount of ketchup, since I’m not a ketchup lover, to let the other flavors shine, however, if you are a ketchup lover you can double or triple the amount. I also added red pepper flakes and ginger paste for more of a zing. Don’t skip the step of draining the tofu, which gets rid of excess water and allows the tofu to absorb the flavors. Otherwise this is a very simple and quick meal to get on the table. Serve over rice if desired.

Glazed Tofu and Bok Choy

Servings: 2-4
Time: 35 minutes
Difficulty: easy
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1 14-ounce package extra-firm water-packed tofu, drained

1/4 cup plum (or hoisin) sauce

1 tablespoons ketchup

2 tablespoons soy sauce

1 tablespoon rice wine (or dry sherry/rice wine vinegar)

2 teaspoons oil plus 1 tablespoon, divided (I like avocado or coconut oil)

3 scallions, trimmed and cut into 2-inch lengths and then ribboned

1 teaspoon minced garlic

2 teaspoon minced fresh ginger, divided

1/2 teaspoon red pepper flakes

4-6 baby bok choy, quartered lengthwise

1/4 cup water

1 tsp sesame seeds

Fold a kitchen towel in half and place on a cutting board. Cut tofu in half horizontally, (and then in half again leaving 4 equal pieces) and set on the towel. Put another folded towel and a weight (such as a heavy skillet) on the tofu; let drain for 15 minutes.

Meanwhile, whisk plum sauce, ketchup, soy sauce and rice wine in a small bowl and place near the stove.
Cut the pressed tofu into 3/4-inch cubes and place near the stove.
Toast sesame seeds in a small pan over medium low heat for a few minutes, or until they turn golden brown.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add scallions, garlic and ginger; cook, stirring, for 30 seconds. Add bok choy and cook, turning, until bright green, 1 to 2 minutes. Add water, cover and steam until tender, about 2 minutes. Transfer everything to a plate. Wipe the pan dry.

Return the pan to medium-high heat, add the remaining 1 tablespoon oil and heat until shimmering. Add the tofu in a single layer. Cook, without stirring, until starting to brown, 2 to 3 minutes. Stir and continue cooking, stirring frequently, until brown on all sides, 6 to 8 minutes more. Add the sauce; cook, stirring, until the tofu is well coated, 1 to 2 minutes. Sprinkle with sesame seeds and serve with the bok choy over brown rice, if desired.

A Mother’s Love Knows No Bounds!

by joycevandenbergporterMay 11, 2014

Happy Mother’s Day to my Mom and good mothers everywhere! My blog friend, Celeste at Honk if You’re Vegan, posted a wonderful series of moms and babies I would like to share today. Too cute to not pass on…

Honk If You're Vegan

A mother’s love is not unique to humans. A happy Mother’s Day to my mom and to ALL moms! PS – I hope you get your wish for a quiet Mother’s Day mom. Love you.

Photo Credits

Giraffe photo courtesy of weruletheinternet.com. Lion and cow photos courtesy of frugalcafe.com. Rhino and polar bear photos courtesy of wOnderblogspot.com. Lamb photo courtesy of shutterstock.com. Goose and elephant photos courtesy of komonews.com. Seal photo courtesy of dailymail.co.uk.

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Homemade Non-Toxic Weedkiller

by joycevandenbergporterMay 9, 2014

This is where Lola, my dog, hangs out when I’m gardening. This area tends to get lots of weeds which are unattractive. To get rid of them I have to hand pull (hard work) or spray with something like RoundUp (poison). I don’t like spraying poison around my vegetable garden and I also don’t want Lola laying on poisoned bark, so when I came across this natural homemade recipe for killing weeds, I had to give it a try. There are just three ingredients: distilled white vinegar, salt and dishwashing liquid, all items which you probably already have in your pantry. Vinegar contains acetic acid, which effectively kills weeds and other plants. The soap attacks the outer protective layer of the plant and salt kills the weeds and absorbs into the ground, preventing all plant growth so this solution is only good in areas you don’t want to replant, like driveway cracks and barked or pebbled areas.

Combine the three ingredients in a spray bottle and voila! you have a non-toxic weedbuster. I sprayed my weeds on a warm day, since it is more effective on hot, sunny days than on drizzly or foggy days. Check out my results!

DAY 1: I SATURATED THE WEEDS WITH MY NON-TOXIC MIXTURE.

DAY 2: WEEDS ARE NOTICEABLY YELLOW/BROWN AND WILTED.

DAY 5: WEEDS CONTINUE TO DISINTIGRATE AND HAVE NOT TRIED TO GROW BACK. I CAN NOW EASILY REMOVE WHAT IS LEFT OF THEM WITH A RAKE OR COVER OVER WITH FRESH NEW BARK.

VERDICT: SAME OR BETTER RESULTS AS WITH ROUNDUP BUT WAY BETTER FOR MY GARDEN AND THE ENVIRONMENT (AND LOLA).

Difficulty: easy
Print

Homemade Weed Killer

1 gallon of white vinegar

1/2 cup salt

Liquid dish soap (any brand)

Empty spray bottle

Put salt in the empty spray bottle and fill it the rest of the way up with white vinegar. Add a squirt of liquid dish soap. This solution works best if you use it on a hot day. Spray it on the weeds in the morning, and as it heats up it will do its work. WARNING: Only use in areas you don’t wish to replant.

And one more cute dog photo just for fun…

Wheatless Wednesday – Grilled Striped Bass with Chimichurri Sauce

by joycevandenbergporterMay 7, 2014

At the farmer’s market on Sunday, in a momentary lapse of judgement, I found myself buying a whole 2 1/2 pound striped bass. What was I thinking? I have never prepared a whole fish before! Well, Good Mother Diet is partly about expanding my culinary repertoire, so here goes… This recipe can also be adapted for cooking individual fish filets (see recipe for tips).

Chimichurri, a sauce which is a staple on Argentinian tables, is made from finely chopped parsley, minced garlic, olive oil, oregano, and white or red wine vinegar, although there are many variations which include cumin and other spices). Since striped bass has such a nice delicate flavor, I didn’t want to overpower it with too many strong flavors during cooking, so topping it with a spoon of chimichurri sauce after cooking is a great way to add freshness and flavor without ‘drowning’ the fish.

Cooking whole fish seems daunting but in reality, the preparation is quick and easy. The only challenging part is removing the bones which can be done before or after cooking. Most butchers (even at farmers markets) will gut, clean and scale the fish for you even removing the fins. If you ask, they might be willing to also butterfly and remove the bones so you don’t have to do it later. If you are preparing smaller fish that hasn’t been de-boned you can leave it up to each diner to remove the bones, however, if you are cooking a large fish and serving family style, it’s best to remove the bones and cutting the filets into smaller pieces for serving. Click HERE for video instructions on how to debone a cooked fish.

Grilled Striped Bass with Chimichurri Sauce

Servings: 2-4
Time: 20 minutes
Difficulty: easy
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1 whole white fish (bass, branzino, snapper), gutted, cleaned and scaled (deboned is a bonus)
6 – 8 sprigs fresh thyme
4 sprigs fresh oregano
1 lemon, thinly sliced
1 Tbsn olive oil

kitchen twine (optional)

Rinse and dry the fish with papertowels. Brush the inside of the fish with olive oil and sprinkle with salt and pepper.
Spread half the thyme and oregano sprigs inside the fish.
Arrange the lemon slices on top of the herbs and place the rest of the herbs on top of the lemon.

Wrap the twine, if you are using, around one end of the fish and tie it in place. Wrap it around the fish several times, to keep the filling inside, and tie the other end.

Preheat grill (or broiler). Cook fish for 5 minutes. Carefully turn it over and cook another 5 minutes, or until fish flakes easily.

If you are using filets instead of whole fish, brush both sides with olive oil and sprinkle with salt and pepper. Broil 3-4 minutes on a rack at least 6 to 8 inches away from heat. Turn fish over and place herbs and lemon on top. Broil 3-4 more minutes. Top with Chimichurri Sauce.

You can choose to serve the fish skin side up or down depending on preference.

Chimichurri Sauce

1/3 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice (or red wine vinegar)
1 large garlic clove, minced
1 Tbsn fresh oregano, finely chopped
1/3 cup flat-leaf parsley, finely chopped
1/2 tsp salt
2 small fresh or dried hot red chiles, seeded and minced

Combine all ingredients together and spoon over cooked fish.

Meatless Monday Meets Cinco de Mayo

by joycevandenbergporterMay 5, 2014

Happy Cinco de Mayo! It’s also Meatless Monday! If you aren’t exhausted already from a weekend of Cinco de Mayo, check out this great site NoshOn.It for some creative vegetarian taco ideas.

Imagesbuddy.com

Mango Margaritas & “Homemade” Tortilla Chips with Grilled Pineapple Salsa!

by joycevandenbergporterMay 2, 2014

TGIF! Cinco de Mayo is just around the corner and you know what that means – Margaritas! In the interest of having a good time research, my trusty pals and I decided to go in search of the new perfect margarita. Sure the lime margarita is delicious and traditional but why limit yourself? One click of the keyboard and a multitude of exotic possibilities lay before me-strawberry, blackberry, cucumber, pomegranate, cranberry, mango-avocado, papaya, hibiscus, watermelon and mint! Who knew there were so many? Obviously, a lot of research has already been done on this subject. Since we had fresh mango and pineapple in the refrigerator, we decided to start there. After much testing and tasting we came up with a fabulous Mango Margarita, which is cool and refreshing with just the right amount of sweet-the perfect grownup dessert, like a mini vacation for your tastebuds. Take me away Calgon…

Crunchy, salty tortilla chips, warm from the oven, topped with spicy, smoky, sweet pineapple salsa are a perfect pairing for the ice-cold mango margaritas. Sure it’s easy to just pick up a bag from the store (I do it all the time), but making them yourself out of good quality (non GMO) tortillas is so much tastier! It’s easy too and only takes 15 minutes or so, depending on quantity. Each 6 inch tortilla makes 6 chips, so do the math to figure out how many you need. (I would say 2 tortillas per person). This is also a great use for stale or dried out tortillas, so don’t throw those out! The grilled pineapple salsa is the creation of my son, Eric. Grilling the pineapple is pure genius! It adds a nice smoky quality and softens the pineapple so that it picks up the other flavors nicely. His version included habanero peppers and was delicious but pretty spicy (our lips were numb), so I have toned it down with mildly spicy jalapeno peppers. If you like things super spicy (like my Dad) increase the amount of peppers or add spicier varieties. This is also a good appetizer for my Fish Tacos, Chile Rellenos or Black Bean and Mango Salad with Avocado Ranch if you want to continue the Mexican theme.

Tips: You can buy mango pre-cut but it’s very easy to do it yourself if you know the right technique. How to cut a Mango. If you like your margies really thick and frozen, you can buy frozen fruit or cut the fruit into chunks, lay them on parchment or waxed paper and freeze them for a half hour or so. Using frozen fruit reduces the amount of ice you need, resulting in a thicker, fruitier beverage.

Mango Margaritas

Servings: 3-4
Time: 5-10 minutes
Difficulty: easy
Print

2 cups ripe Mango, large dice
6 Tbsn fresh lime juice
1 Tbsn agave necter
4 ounces Tequila (100% agave blanco)
1-2 cups Ice

Rub the cut side of a lime around the rim of the glass and dip the wet rim in salt. (Optional)
Add all the ingredients into the blender and blend until smooth. Add additional ice if a thicker drink is desired.