Delish Your Dish

“First You Gotta Do The Truffle Shuffle”- Raw Brownie Truffle Bites

Yesterday I had the pleasure of working a Raw/Vegan Workshop in Culver City, alongside a man by the name of Rod Rotondi.  Rod is a Raw/Vegan enthusiast, restaurant owner and author of the book, Raw Food for Real People.

Okay, I know what you’re thinking.  You’re probably thinking, “Raw food?  What’s the point?”  I used to feel the same exact way.  But after yesterday, it’s definitely one of those things where you can’t knock it until you try it.  Or, at least eat some of Rod’s food and you’ll be sure to lick your plate clean.

I learned a ton from just one session with Rod and I also was in a food induced coma by the end of the workshop.  I literally had to cut myself off from the delish food (especially his raw oatmeal and the chips!)

But, since I can’t possibly post all the recipes, I decided to give you a taste of one of Rod’s signature desserts.

What You Need:

2 Cups Chopped Pitted Dates

1/2 Cup Carob Powder

1/2 Cup Cacao Powder (we used cacao nibs)

2 Cups Ground Brazil Nutes (feel free to sub out for different nut)

1/2 Cup Raw Almond Butter (feel free to sub out for different nut butter)

1/2 Cup Grated Fresh Coconut

Dried Coconut (for garnishing- or any other topping you’d like to roll the truffles in)

1. Add all of the ingredients into a food processor and pulse to combine until it forms a thick consistency.  It’s okay to have the nuts be a bit on the larger side.  It may be crumbly, but that’s okay because when you form it into balls it will stick together (or you can add more dates to the mixture).

2. Next, pour the toppings of choice into a shallow dish or plate.  Then, roll the “batter” into bite size balls and roll into your toppings.

*This recipe is just a base, you can play around with the fillings for the mixture.  Get creative and send in some of your ideas!

**Grand Re-Opening of Leaf Organics in Culver City this Friday 6/18!!!!!!

“You’re What the French Call…”- Cream Puffs with Caramel Sauce aka Croquembouche

Tomorrow is my roommates birthday…and guess who waited until the last minute to bake her up something delish?  That’s right.  This gal!  Luckily, I had the pleasure of working alongside a great chef today who had some extra empty cream puffs and she allowed me to take a few home. 

So, okay, I didn’t make the Pate a Choux for this particular recipe, but I didn’t whip up some homemade whipped cream and caramel sauce.  I get brownie points for doing it semi-homemade right?

What You Need:

Pate a Choux Recipe

For the Filling:

1 Cup Heavy Whipping Cream

2 Tbsp. Powdered Sugar

1 Tsp. Vanilla Extract

Pinch of Cinnamon (optional)

For the Caramel Sauce:

1 Cup Sugar

2 Tbsp. Butter

1/4 Cup Heavy Whipping Cream

1. In a medium bowl, combine the ingredients for the whipped cream filling.  Using a hand mixer or immersion blender, whip the mixture together until it forms a whipped cream that is to your desired stiffness.  Be sure not to over blend it because you’ll then create butter.  Once you’ve created the cream, place the bowl in the fridge to stay cool.

2. Meanwhile, set a small pot on medium heat.  Add the cup of sugar and allow the sugar to melt.  Once is starts to boil and begin to brown begin to stir and toss in the butter.  Allow the butter to melt and continue stirring, away from heat.  Next, pour in the heavy cream (be sure to have the heat off).  Stir until the mixture is well blended.  Set aside to cool.

3. Next, make a small opening in the bottom of your puffs using a knife.  Then, fill a pastry bag or large Ziploc bag with the whipped cream.  Carefully pipe the whipped cream into the small openings. 

4. Then, dip one side of the cream puffs into the caramel sauce and place on a pretty plate.  Arrange the cream puffs into a pyramid shape and drizzle with caramel. 

“Summer Crushing on Curry”- Quinoa Stuffed Tomatoes with Spinach and Lentil Coconut Curry

I’m back from my lovely visit home to South Florida, and I’m getting back into the groove of cooking up some delish dishes for you all!

While at home I packed up more of my things to bring back to LA.  Aside from the clothes, shoes and other personal belongings, I packed up two containers from a basket I won from Foodspring last year.  The basket had contained sofi award winning products from the Fancy Food Show.

The Mango Masala Seasoned Salt from Urban Accents and the Madras Curry from Dulcet Cuisine had been on my mind since I boared the plane to LA.  I kept thinking, “what can I cook up using these two fabulous products.” 

So in an effort to ease my mind, I got to creating in the kitchen tonight.  Let’s just say, I think these two products are going to be showing up a lot in my upcoming recipes!

What You Need (Serves 2):

For the Stuffed Tomatoes:

4 Small Tomatoes

1/4 Cup Red Quinoa (rinsed and drained)

1/2 Cup Water

1/2 Cup Low Sodium Vegetable Broth

1/2 Cup Chopped Onions

1 Cup Crimini Mushrooms (rough chop)

Cumin (to taste)

1/4 Cup Golden Raisins

Pinch of Mango Urban Accents Spices Masala Seasoned Salt (optional)

Set Oven to 400 Degrees.

1. Slice off the tops of the tomatoes and scoop out the insides using a spoon.  Reserve the insides of the tomatoes, including the juice.  Set aside.

2. Meanwhile, in a small pot, combine the quinoa, water and vegetable broth.  Set the pot to low medium heat and allow the quinoa to cook according to the package.  About halfway through cooking, add the chopped onions, mushrooms, golden raisins, seasoned salt and cumin to the pot.  Allow the mixture to continue cooking on low heat until all the liquid is absorbed.  Remove from heat.

3. Using a spoon, stuff each tomato with the quinoa mixture.  Top the tomatoes with their “lids” (tops of the tomatoes) and place the tomatoes into a greased baking dish.  Place the tomatoes in the oven for 15-20 minutes or until tomatoes are tender, but not falling apart.

For the Spinach and Lentil Coconut Curry:

1/3 Cup plus 1 Tbsp. Lite Coconut Milk (I used Trader Joe’s)

Insides of the 4 tomatoes (chopped and liquid reserved)

1/2 Cup Pearl Onions

1 Cup Spinach (I used frozen- it’s all I had)

1 Cup Crimini Mushrooms (quartered)

1 Tsp. Dulcet Cuisine Madras Curry

1/2 Cup Steamed Lentils

1. Grease a medium size pot and set on medium heat.  Toss in the pearl onions and cook until fragrant.  Next, add in the crimini mushrooms and allow them to cook down until tender.

2. Then, add in the reserved insides of the tomatoes, coconut milk and madras curry.  Allow the mushrooms and pearl onions to simmer in the sauce for about 10 minutes.  Next, add in the spinach and steamed lentils and reduce to a simmer.  Allow the mixture to simmer for about 5 more minutes, but do not over cook the spinach (we still want it green!).

3. To plate, spoon about 1/2-3/4 cup of the spinach mixture onto the plate.  Top the curry with one of the tomatoes and serve immediately.  Feel free to finish the dish with a pinch more of the mango masala seasoned salt.

“How Could You Be So…Eggless”- Vegan French Toast

Okay, so I absolutely love breakfast/brunch.  If I could, I would have breakfast for every meal of the day.  I’m a sucker for giant pancakes smothered in warm maple syrup, waffles dripping with whipped cream and strawberry topping and of course cinnamon french toast!

Since I’m toying with the idea of becoming vegan upon my return from my Florida vacation, I started thinking about what I was going start eating for my meals.  Then it hit me.  I wouldn’t be able to have some of these breakfast favorites after turning vegan.  This idea did not fly with me. 

So, I decided to do my best to create vegan french toast.  All I have to say is, SUCCESS!  This girl will not have to get restrain from a delish slice of french toast in the morning!

What You Need (Serves 1):

2 Slices of Bread (I use Sprouted Bread from Trader Joe’s)

1/4 Brick of Tofu 

1/2-3/4 Cup Squash Mixture

2 Tbsp. Apple Sauce

3/4 Cup Soy or Almond Milk

1 Tbsp. Agave Nectar (Optional)

1 Tsp. Vanilla Extract

Cinnamon (to taste)

1. Blend all ingredients in a bowl until well combined (use a blender or can be done by hand).  The mixture should be smooth and sort of liquidy (sorry for the vague description). 

2. Start heating your fry pan on medium heat.  Grease with Earth Balance or PAM.  While pan is heating, pour the mixture into a shallow dish.  Place one slice of bread into the mixture and coat both sides of the bread.  Do not let it soak too long or it will fall apart.

3. Place the coated slice into the hot pan and allow to brown on both sides.  Repeat with the second slice.  Serve with warm agave or maple syrup and fresh berries from the Farmer’s Market!

“Jumpin’…Flap Jacks”- Vegan Pancakes

I eat oatmeal and eggs for breakfast almost every single day.  Is it out of laziness?  No.  Is it because I have no other breakfast recipes?  No.  I am just completely obsessed with the way I make my breakfast.  But, it’s time to break the cycle.

 I am doing my best to start “flirting” with the idea of becoming vegan, which has led me to create some pretty interesting dish lately.  Considering I’ll have to say goodbye to my usual morning eggs, I decided I needed a few new breakfast recipes.

What You Need (Serves 2):

1/4 Cup plus 3 Tbsp. AP Flour or Whole Wheat Flour

1 Tbsp. Baking Powder

3 Tbsp. Squash Mixture (See Recipe Below)

1/2 Cup Rolled Oats

2 Tbsp. Apple Sauce

1/2 Cup Soy Milk or Almond Milk

Cinnamon (to taste)

Agave Nectar (to taste)

Maple Syrup

1. Combine all ingredients except for maple syrup into a large mixing bowl.  Mix ingredients together until they are completely combined.

2. Next, heat a large pan or pancake grilled on medium-high heat and grease with PAM or Earth Balance.  Using a measuring cup or bowl with a spout, pour pancake rounds about 2” in diameter (if you need to use the back of a spoon to smooth out the batter, that’s okay).

3. Allow the pancake to cook and bubble on top.  Peek under the pancake to check or readiness.  When the underside of the pancake has cooked/browned, flip it over and cook on the other side.

4. Once you’ve stack your finished pancakes, drizzle warm maple syrup on top of them and garnish with fresh berries and fruit.

Squash Mixture:

Ok- so a new obsession of mine is to have this squash mixture sitting in my fridge at all times.  It’s delish and can be incorporated into many recipes, or just great to eat by itself.

What You Need:

10 oz Pkg. Cooked Winter Squash

1 Banana (mashed)

1 Tsp. Vanilla Extract

Cinnamon (to taste)

1. Combine all ingredients and mix until smooth.  Keep in the fridge when you’re done.

*This mixture is great on Vegan Bran muffins as a spread