July 29, 2010
On My Delish List- Ile de France Cheese A few months ago I entered the Springalicious Recipe Contest on Ile de France’s website.  After weeks of rating and judging the recipes, turns out that I won 2nd place!  As a prize I won a ton of cheese, crackers and fruit preserves. I am indeed a cheese lover, but I thought it’d be a bit gluttonous for me to hoard all this amazing cheese for myself.  So, last night I had a few people come over for a little cheese, wine and just a good time.  The company, wine and of course the cheese were all awesome.  Thank you Ile de France!

On My Delish List- Ile de France Cheese

A few months ago I entered the Springalicious Recipe Contest on Ile de France’s website.  After weeks of rating and judging the recipes, turns out that I won 2nd place!  As a prize I won a ton of cheese, crackers and fruit preserves.

I am indeed a cheese lover, but I thought it’d be a bit gluttonous for me to hoard all this amazing cheese for myself.  So, last night I had a few people come over for a little cheese, wine and just a good time.  The company, wine and of course the cheese were all awesome.  Thank you Ile de France!

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July 27, 2010

On My Delish List- Goody Good Stuff

I’ve always loved candy stores.  I think candy stores are kind of like Disney Worl d. They give you that “I feel like a kid again” type feeling.  I’m sure you can all agree that the minute you step foot into a candy store something in your mood changes and immediately a smile appears on your face.

Well, that’s how it always was for me, until my Mom told me about the candy I was eating.  I never minded being raised a vegetarian, until my love for “gummy” candy was ruined.  My mom informed me at a young age that the delish “gummy” candy I loved so much was made with gelatin (which for those of you who don’t know is not veggie friendly).  I never quite looked at candy the same after that.

But now, thanks to the amazing people at Goody Good Stuff, vegetarians and vegans can now enjoy gummy candy like everyone else!  These “naturally delicious” treats are vegan, vegetarian, gluten-free, dairy-free and absolutely addicting!

Each flavor tastes exactly like the candy I used to love, before I found out the gelatin news.  The best part about this candy, aside from the fact that it’s vegetarian and seriously yummy, is that it’s guilt-free!

Get your sweets fix here!  Feel free to share with me!

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July 26, 2010
What’s Cookin’, Good Lookin- Delish Your Dish’s Fooducation @ Sur La Table This past weekend I co-taught a Vegetarian/Vegan 2-Day workshop at Sur La Table with my coworker, Vanessa DiStefano.  It was a total SUCCESS!  Our sold out class was incredible and of course delish!  We had vegetarians, vegans and carnivores from all over to fill their stomachs and minds with amazing vegetarian and vegan recipes.  Some of the ‘students’ heard about the class from The Kind Life website and some had just stumbled upon the class on the Sur La Table and Delish Your Dish. We made homemade seitan, tofu, ice cream filled mochi, orange cupcakes, BBQ seitan pizza and tons of other delish goodies.  I’m actually still recovering from my food coma.  I hope to soon have another chance to cook up another vegetarian workshop.  I’ll be posting some delish recipes all week! 

What’s Cookin’, Good Lookin- Delish Your Dish’s Fooducation @ Sur La Table

This past weekend I co-taught a Vegetarian/Vegan 2-Day workshop at Sur La Table with my coworker, Vanessa DiStefano.  It was a total SUCCESS!  Our sold out class was incredible and of course delish! 

We had vegetarians, vegans and carnivores from all over to fill their stomachs and minds with amazing vegetarian and vegan recipes.  Some of the ‘students’ heard about the class from The Kind Life website and some had just stumbled upon the class on the Sur La Table and Delish Your Dish.

We made homemade seitan, tofu, ice cream filled mochi, orange cupcakes, BBQ seitan pizza and tons of other delish goodies.  I’m actually still recovering from my food coma. 

I hope to soon have another chance to cook up another vegetarian workshop.  I’ll be posting some delish recipes all week! 

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July 19, 2010
“Pepper Ann, Pepper Ann”- Stuffed Pasilla Peppers with Fire Roasted Red Pepper Sauce Topped with a Cilantro-Lime Cream This may sound crazy, but I had a day off today!  Now, one would think I’d spend the day doing something other than cooking or thinking about food.  But, if that were the case, it wouldn’t make me a very ‘legit’ foodie now would it? Now you’re wondering, “how did Janah spend her day off?” Well, here’s a picture to help you guess. This is the damage I did while browsing the Larchmont Farmer’s Market today.  I did pretty well if I may say so myself.  Anywho, I spent the day looking for new ingredients to play around with and tonight’s choice were the fresh Pasilla Peppers. What You Need (Serves 2): For the Peppers: *4 Pasilla Peppers (seeded)  1 Cup Cooked Polenta 1 Cup Cuban Style Black Beans 1 Medium Onion (diced) Vegan Meatless Crumbles (Any soy protein crumbles will do.  Or use crumbled Tempeh or Seitan) Season to taste (Suggestions: salt, pepper, onion/garlic powder, chili powder) Heat Oven to 450 degrees. 1. Heat a small greased skillet on medium heat.  Toss in the onions and allow to cook until they are soft.  Toss in the veggie crumbles and allow the protein to brown.  Be sure to stir often to avoid burning. 2. Next, toss in the cooked polenta and black beans.  Stir to combine.  Then season to taste.  3. After the mixture is to your liking, begin to stuff the Pasilla Peppers.  Place the stuffed peppers into a greased baking dish.  Place the stuffed peppers into the oven for about 15 minutes.  At the end of the 15 minutes, turn the oven onto broil and allow the peppers to blister.  Remove and set aside. For the Fire Roasted Pepper Sauce: 4 Large Fire Roasted Peppers or a 28oz Can of Fire Roasted Red Peppers (diced) 1 Pasilla Pepper (diced) 2 Tbsp. Chopped Fresh Cilantro 1/2 Cup Corn (fresh or frozen) 1 Tsp. Cumin 1 Medium Onion 1 Tsp. Crushed Garlic 1. Place the roasted peppers and Pasilla peppers in a bowl and use an immersion blender to puree the peppers into a chunky sauce (if you don’t have an immersion blender, feel free to use a regular blender or food processor). 2. Next, set a greased pot on medium heat.  Toss in the garlic and onions.  Allow the onions to cook until tender.  Then, add in the pepper puree.  Bring the sauce to a simmer and season to taste.  Allow the sauce to simmer for about 15 minutes.  Then, add the corn and cilantro at the end. For the Cilantro-Lime Cream: 1/2 Cup Non-Dairy Plain Yogurt or Plain Greek Yogurt 1 Tbsp. Finely Chopped Cilantro Juice of 1 Lime 1. Combine all ingredients and mix well.  Chill until ready to serve. To Assemble: 1. Using a ladle, spoon the sauce onto a plate.  Lay the stuffed peppers onto the sauce.  Then, place a small dollop of the chilled Cilantro-Lime Cream onto each pepper. *Pasilla peppers are mild-medium heat.  Be sure to remove all seeds to ensure that it isn’t too spicy.  My peppers were more on the medium heat side, so be careful.  **As for cutting the peppers, you can either slice open the top and stuff the pepper, or make a slit down the middle of the pepper.

“Pepper Ann, Pepper Ann”- Stuffed Pasilla Peppers with Fire Roasted Red Pepper Sauce Topped with a Cilantro-Lime Cream

This may sound crazy, but I had a day off today!  Now, one would think I’d spend the day doing something other than cooking or thinking about food.  But, if that were the case, it wouldn’t make me a very ‘legit’ foodie now would it?

Now you’re wondering, “how did Janah spend her day off?” Well, here’s a picture to help you guess.

This is the damage I did while browsing the Larchmont Farmer’s Market today.  I did pretty well if I may say so myself.  Anywho, I spent the day looking for new ingredients to play around with and tonight’s choice were the fresh Pasilla Peppers.

What You Need (Serves 2):

For the Peppers:

*4 Pasilla Peppers (seeded)

 1 Cup Cooked Polenta

1 Cup Cuban Style Black Beans

1 Medium Onion (diced)

Vegan Meatless Crumbles (Any soy protein crumbles will do.  Or use crumbled Tempeh or Seitan)

Season to taste (Suggestions: salt, pepper, onion/garlic powder, chili powder)

Heat Oven to 450 degrees.

1. Heat a small greased skillet on medium heat.  Toss in the onions and allow to cook until they are soft.  Toss in the veggie crumbles and allow the protein to brown.  Be sure to stir often to avoid burning.

2. Next, toss in the cooked polenta and black beans.  Stir to combine.  Then season to taste. 

3. After the mixture is to your liking, begin to stuff the Pasilla Peppers.  Place the stuffed peppers into a greased baking dish.  Place the stuffed peppers into the oven for about 15 minutes.  At the end of the 15 minutes, turn the oven onto broil and allow the peppers to blister.  Remove and set aside.

For the Fire Roasted Pepper Sauce:

4 Large Fire Roasted Peppers or a 28oz Can of Fire Roasted Red Peppers (diced)

1 Pasilla Pepper (diced)

2 Tbsp. Chopped Fresh Cilantro

1/2 Cup Corn (fresh or frozen)

1 Tsp. Cumin

1 Medium Onion

1 Tsp. Crushed Garlic

1. Place the roasted peppers and Pasilla peppers in a bowl and use an immersion blender to puree the peppers into a chunky sauce (if you don’t have an immersion blender, feel free to use a regular blender or food processor).

2. Next, set a greased pot on medium heat.  Toss in the garlic and onions.  Allow the onions to cook until tender.  Then, add in the pepper puree.  Bring the sauce to a simmer and season to taste.  Allow the sauce to simmer for about 15 minutes.  Then, add the corn and cilantro at the end.

For the Cilantro-Lime Cream:

1/2 Cup Non-Dairy Plain Yogurt or Plain Greek Yogurt

1 Tbsp. Finely Chopped Cilantro

Juice of 1 Lime

1. Combine all ingredients and mix well.  Chill until ready to serve.

To Assemble:

1. Using a ladle, spoon the sauce onto a plate.  Lay the stuffed peppers onto the sauce.  Then, place a small dollop of the chilled Cilantro-Lime Cream onto each pepper.

*Pasilla peppers are mild-medium heat.  Be sure to remove all seeds to ensure that it isn’t too spicy.  My peppers were more on the medium heat side, so be careful. 

**As for cutting the peppers, you can either slice open the top and stuff the pepper, or make a slit down the middle of the pepper.

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July 18, 2010

Mercer's Wine Ice Cream

Mercer's Wine Ice Cream

Somebody's Mother's Chocolate Sauce

Somebody's Mother's Chocolate Sauce

On My Delish List- NATIONAL ICE CREAM DAY

 Happy National Ice Cream Day!  Not that I actually need an excuse to eat copious amounts of ice cream, but I’m not one to turn down an opportunity to celebrate an amazing food creation.

It’s July, in Los Angeles, the cool weather that I had bragged about to my friends and family back east has finally turned to HOT!  So, National Ice Cream Day is a perfect way to cool down during this “heat wave.”

While many of you probably have your celebration plans in order, I thought I’d throw out a few ideas of my favorite ice cream treats and toppings.

Delish Your Dish’s Favorite Frozen Treats: The List

Best “Boring” Flavored Ice Cream (The best chocolate and vanilla):

  1. Haagen-Dazs

Best Gelato:

  1. Talenti Gelato
  2. Ciao Bella Gelato

Best Ice Cream Flavors:

  1. Ben & Jerry’s
  2. Breyers
  3. Edy’s/Dreyer’s

Best Vegan Ice Cream:

  1. Luna & Larry’s Coconut Bliss

Best “Upscale” Ice Cream:

  1. Mercer’s Wine Ice Cream

Best Hot Fudge:

  1. Somebody’s Mother’s Chocolate Sauce

Now it’s your turn!  What are your favorite ice cream treats?

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July 14, 2010
“Goldilocks’ Porridge”- Sweet Millet and Barley Porridge with Mixed Berry Sauce and Dried Pomegranates I wanted to start introducing some different whole grains into my diet, so last time I was at the store I bought some millet and barley.  These grains can be used at pretty much any meal, so you can spice it up for a savory meal or satisfy your sweet tooth by making a sweet dish. Today- I was craving sweets!  But, this kind of sweet breakfast is one that won’t leave you feeling guilty. What You Need (Serves 1): 1/4 Cup Mixture of Millet and Barley 2 Tbsp. Raisins 1/8 Banana (sliced) 2 Tsp. Cinnamon 2 Tsp. Cinnamon Agave or Regular Agave (divided) 1 Tbsp. Toasted Chopped Walnts 1 Tbsp. Dried Pomegranate Seeds (Trader Joe’s) 1/4 Frozen Mixed Berries 1. Combine millet and barley into a medium pot.  Fill the pot with water about 1 1/2” above the grains.  Add in the cinnamon.  Bring the pot to a boil then reduce to a simmer for about 45 minutes or until the water is absorbed.  At around 30 minutes, add in the 1 Tsp. agave, bananas and raisins to the pot. 2. Meanwhile, in a small saucepan combine the berries and 1 Tsp. Agave.  Turn on low heat and allow the berries and agave to form a syrup.  Set aside.  (Can also be done in a microwave- place the berries and agave into microwave safe container and heat for about 1 minute). 3. Pour the millet/barley mixture into a bowl and top with the berry sauce, toasted walnuts and pomegranate seeds.  (I like to add a splash of soy/almond/rice milk too!) *Not feeling the walnuts?  Add in 1 tsp. almond butter to the bowl instead!

“Goldilocks’ Porridge”- Sweet Millet and Barley Porridge with Mixed Berry Sauce and Dried Pomegranates

I wanted to start introducing some different whole grains into my diet, so last time I was at the store I bought some millet and barley.  These grains can be used at pretty much any meal, so you can spice it up for a savory meal or satisfy your sweet tooth by making a sweet dish.

Today- I was craving sweets!  But, this kind of sweet breakfast is one that won’t leave you feeling guilty.

What You Need (Serves 1):

1/4 Cup Mixture of Millet and Barley

2 Tbsp. Raisins

1/8 Banana (sliced)

2 Tsp. Cinnamon

2 Tsp. Cinnamon Agave or Regular Agave (divided)

1 Tbsp. Toasted Chopped Walnts

1 Tbsp. Dried Pomegranate Seeds (Trader Joe’s)

1/4 Frozen Mixed Berries

1. Combine millet and barley into a medium pot.  Fill the pot with water about 1 1/2” above the grains.  Add in the cinnamon.  Bring the pot to a boil then reduce to a simmer for about 45 minutes or until the water is absorbed.  At around 30 minutes, add in the 1 Tsp. agave, bananas and raisins to the pot.

2. Meanwhile, in a small saucepan combine the berries and 1 Tsp. Agave.  Turn on low heat and allow the berries and agave to form a syrup.  Set aside.  (Can also be done in a microwave- place the berries and agave into microwave safe container and heat for about 1 minute).

3. Pour the millet/barley mixture into a bowl and top with the berry sauce, toasted walnuts and pomegranate seeds.  (I like to add a splash of soy/almond/rice milk too!)

*Not feeling the walnuts?  Add in 1 tsp. almond butter to the bowl instead!



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July 13, 2010

A Must Read!

A Must Read!

Delish Your Dish News!- Vegan Cooking Workshop

This is just your friendly reminder that my Vegan/Vegetarian Cooking Workshop is just around the corner! We will be cooking up some delish vegan friendly dishes, so be sure to secure your spot!

Find out more about the class on Alicia Silverstone’s website, The Kind Life and on Sur La Table!

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July 12, 2010
“Bow Chick-a-Chowda”- Vegan Corn Chowder Shame on me for leaving you all stranded with out recipes and food porn for 3 weeks!  I went on a little hiatus due to the start of my new job, which is in addition to my other two jobs (no I’m not complaining- I love all three). But now that I have a routine and schedule, I’m ready for you all to feast your eyes on some new recipes and products that I’ve created and discovered over the past few weeks. I’m glad to be back and “tumbling” again! What You Need: 1 Red Bell Pepper (seeded and diced) 2 Garlic Cloves (minced) 1 Jalapeno (seeded and diced) 1 Large Onion (diced) 2 Cups of Corn 1 Potato (cubed- feel free to mix it up and use a sweet potato) Cayenne Pepper (to taste) Fresh Cilantro (to taste) Salt (to taste) Carrots (optional- I didn’t use it in this recipe, but it would taste great) 1. Grease a large pot with olive oil or PAM.  Combine the jalapeno, garlic, red pepper and onion into the large pot.  Sautee just until the mixture has softened.  Then, pour in enough water to rise about 1/2” above the veggies.  Bring to a boil. 2. Once the mixture is boiling, add in the potato and 1 cup of corn.  Allow to cook until the potato is tender.  Next, remove the pot from the heat and pour about half of the mixture into a blender/Vita-Mix.  Puree until the mixture is creamy.  Pour the mixture back into the pot with the rest of the chowder mix. 3. Then, pour in the other cup of corn kernals.  If the mixture is too thick for your liking, add a little water to the mixture.  Bring the soup back up to a simmer and season with cayenne pepper, salt and fresh cilantro. 4. Just before serving, squeeze a little lime into each soup bowl.  Enjoy!

“Bow Chick-a-Chowda”- Vegan Corn Chowder

Shame on me for leaving you all stranded with out recipes and food porn for 3 weeks!  I went on a little hiatus due to the start of my new job, which is in addition to my other two jobs (no I’m not complaining- I love all three).

But now that I have a routine and schedule, I’m ready for you all to feast your eyes on some new recipes and products that I’ve created and discovered over the past few weeks.

I’m glad to be back and “tumbling” again!

What You Need:

1 Red Bell Pepper (seeded and diced)

2 Garlic Cloves (minced)

1 Jalapeno (seeded and diced)

1 Large Onion (diced)

2 Cups of Corn

1 Potato (cubed- feel free to mix it up and use a sweet potato)

Cayenne Pepper (to taste)

Fresh Cilantro (to taste)

Salt (to taste)

Carrots (optional- I didn’t use it in this recipe, but it would taste great)

1. Grease a large pot with olive oil or PAM.  Combine the jalapeno, garlic, red pepper and onion into the large pot.  Sautee just until the mixture has softened.  Then, pour in enough water to rise about 1/2” above the veggies.  Bring to a boil.

2. Once the mixture is boiling, add in the potato and 1 cup of corn.  Allow to cook until the potato is tender.  Next, remove the pot from the heat and pour about half of the mixture into a blender/Vita-Mix.  Puree until the mixture is creamy.  Pour the mixture back into the pot with the rest of the chowder mix.

3. Then, pour in the other cup of corn kernals.  If the mixture is too thick for your liking, add a little water to the mixture.  Bring the soup back up to a simmer and season with cayenne pepper, salt and fresh cilantro.

4. Just before serving, squeeze a little lime into each soup bowl.  Enjoy!

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yams-yams-yams asked: Hi!
I just wanted to say thanks a million times over for your amazing portabello roulade recipe, I have been in a not-cooking funk lately, and trying to make it took me right out. I'm super excited to get back to my low budget cooking! :)

Hey yams-yams-yams!

Snap out of that not-cooking funk!  I’m so glad you enjoyed the portabello roulade! Next time send in photos of your creation and I’ll post on the site!

Happy Cooking!

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June 25, 2010
“We’re Going To The Race…We’re Gonna Win…2nd Place!”- Delish Your Dish Wins 2nd Place in the Ile de France Springalicious Contest So a little while ago I entered a recipe into the Ile de France Springalicious Contest.  Of the two kinds of voting (online votes or panel of judges votes), my “Tempting Tempeh Sandwich” won 2nd place from the panel of judges!!! I’m not quite sure what I win, but I sure hope its something delish!!!  Thank you for all that voted!  I’ll keep you posted on my prize.  Have a delicious weekend!

“We’re Going To The Race…We’re Gonna Win…2nd Place!”- Delish Your Dish Wins 2nd Place in the Ile de France Springalicious Contest

So a little while ago I entered a recipe into the Ile de France Springalicious Contest.  Of the two kinds of voting (online votes or panel of judges votes), my “Tempting Tempeh Sandwich” won 2nd place from the panel of judges!!!

I’m not quite sure what I win, but I sure hope its something delish!!!  Thank you for all that voted!  I’ll keep you posted on my prize.  Have a delicious weekend!

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