Archives for March 2012

That’s It! Fruit Bars Review

Check out my quick review and “recipe” for one of my new favorite snacks!I’m loving the That’s It bars because they’re just real fruit, only 100 calories per bar, vegan and gluten free. What more could you want in a quick grab & go snack?

Truffled White Bean Dip with Wilted Kale

Here’s a quick recipe for the reluctant cooks. Even if you have no kitchen skills, you can put this savory spread together in about 10  minutes. Miso and white truffle oil give it deep umami flavor and the white beans pack it with fiber and protein. Top it with wilted kale and sausage for a complete meal!

Truffled White Bean Dip with Wilted Kale

by Veggietorials

Prep Time: 10 minutes

Cook Time: 5 minutes

Keywords: blender food processor appetizer sandwich snack dairy free gluten-free vegan vegetarian nut-free cannelini beans

 

Ingredients (4 servings)

  • 4-6 large kale leaves, stems removed and finely chopped
  • 1 cup vegetable broth ( I used Better than Bouillon no-Chicken base)
  • 1 teaspoon citrus garlic seasoning blend ( or something like Mrs Dash)
  • 1/2 a large onion, diced
  • 2 cloves garlic, minced
  • 1 (15oz.) can cannelini beans
  • 3 tablespoons nutritional yeast
  • 2 tablespoons white miso
  • 1 teaspoon thyme
  • 1 teaspoon white pepper
  • 1 teaspoon white truffle oil
  • 2 tablespoons olive oil
  • 2 tablespoons mirin or sake
  • optional- Field Roast apple sage sausage, pan fried just until browned

Instructions

Heat large pan and add vegetable broth. Add kale and toss with citrus garlic seasoning until wilted, about 3 minutes. Remove from heat and put kale in a bowl to rest.

In the same pan, heat 2 tablespoons olive oil over medium high heat. Add the onions and garlic and caramelize for 2-3 minutes, be careful not to burn. De-glaze the pan with a splash of rice wine (mirin) or dry white wine and scrape up the brown bits. Remove from heat.

Rinse and drain the beans and place in a food processor or blender. Add caramelized onions and garlic. Add remaining ingredients- nutritional yeast, miso, thyme, white pepper and blend until smooth. Once all ingredients are incorporated, add a drizzle of white truffle oil ( or really good olive oil). Adjust seasonings to taste.

Spread the dip on some really good bread, top with wilted kale and pan fried sausages. If you don’t want to use a meat analogue, top with fresh chopped tomatoes and a drizzle of balsamic vinegar.

Powered by Recipage

Behold, The Vegg!

Prepare to have your mind blown by The Vegg – Vegan Egg Yolk. This is not the egg replacer that only binds things together but tastes like the cardboard box it came in. No, this is rich, yolky goodness that begs to be mopped up with a piece of toast an savored. My life as a plant based foodie is now complete.

*If you have a request for more recipes with The Vegg, leave me a comment and let me know what you’d like to see me make next.

GoPicnic -Vegan friendly grab & go meals

Tired of lousy airline food? Try a GoPicnic box!

Common Table- Comfort food for the collective soul

Have you ever had the pleasure of dining at non-profit restaurant? My first experience was in Salt Lake City,UT at One World Cafe. There were no prices on the menu and you were given a tiny envelope to pay what you can. If you were unable to pay, you could volunteer for an hour or two and cover your meal in work trade. It was so interesting to see serious business people in suits sitting next to a motley crue of colorful characters that were down on their luck, all happy to be enjoying a plate of comfort food.

The concept is the brainchild of owner Denise Cerreta and more of the community cafe models are popping up across the country. I was super excited to learn that Bend,OR has its own outpost called the Common Table. These types of cafes allow people who normally wouldn’t be able to dine out  the ability to enjoy local, organic, healthy food. And if you can pay, you know your dollar is contributing towards the greater good of uniting people through the love of real food.

Common Table’s space is open and welcoming with a long communal table in the center. If you don’t feel like making new friends, choose one of the smaller tables after you’ve ordered your meal at the counter.

I love sampling different types of kombucha beverages and the Kombucha Mama Chai hit the spot. Just the right amount of spicy effervescence to wet my palette before diving into my Tempeh BLT – smoked tempeh, arugula, tomato, onion and a bowl of  tomato bisque. The soup was everything I wanted it to be… tangy, rich tomato flavor without being artificially sweet or overly salty. The BLT was nice to dip into the soup but a bit bland on its own. I think they just needed to season the tempeh to give it a life of its own.

 

By the time I ate my beautiful side salad, I was completely stuffed. No room to even contemplate dessert on this visit!

My cousin had this decadent plate of Smoked Tomato Mac ‘n Cheese  and his wife enjoyed a Pumpkin Risotto with a Winter Salad  of shaved fennel, gorgonzola, & apple walnut vinaigrette

There is a featured menu item each day offered on a “pay what you can” basis. I’ll have to give it a try on my next visit.

I’m officially putting this order out to the Universe: I would like to open a non-profit community cafe in my home town. No one should ever go hungry and no one should have to ask for a hand out when we can offer and hand up. We’re all in this together, let’s take care of each other.

Common Table on Urbanspoon

Are your buying habits in line with your belief system?

 

Natural Products Expo West Day 1 recap