March 25, 2011
“Yolk-O Ono”- Vanilla Creme Brulee Sounds fancy pants doesn’t it?  Well, you know, I’m always trying to impress and please the crowd.  Then again, in all actuality, creme brulee is quite easy to make.  Once you get down the technique of tempering the eggs and cream, you’re golden!  We’ll keep this as a little secret between us though…I gotta rep to protect and future dates to impress. What You Need (Serves 3): 1 Cup Heavy Whipping Cream 2 1/2 Yolks 1/2 Cup Sugar, divided 1 Tbsp. Vanilla Bean Paste Hot water (for hot water bath) Creme Brulee dishes Torch (or for those of you who don’t have one, like myself, a broiler will have to do) Set oven to 325 degrees. 1. In a small mixing bowl, combine the yolks and 1/4 cup of sugar.  Whisk well until the mixture has turned a pale yellow color. 2. Meanwhile, bring the vanilla bean paste and whipping cream to a boil (careful not to scorch your cream). 3. Once the cream has come to a boil, carefully pour a small amount of cream into the yolk mixture, whisking all the while.  This is very important.  Only do a small amount of hot cream at a time, or else you’ll have scrambled eggs as opposed to the start of a custard.  4. Once about half of the cream has been well incorporated into the egg mixture, pour the cream and yolk mixture back into the pot with the rest of the cream.  Again, whisking all the while. 5. Pour the custard mixture evenly into the brulee cups or ramekins.  Place the filled cups into a roasting pan or a casserole dish.  Place the pan in the oven. Pour enough hot water into the roasting dish so that it comes up halfway up the brulee dishes (you are creating a hot water bath). 6. Allow the brulees to cook for about 30-35 minutes or until they have set (gently shake the ramekins, if they don’t jiggle, they’re done). 7. Remove from oven and allow to cool slightly before placing them in the fridge to cool completely.  Once the custards are cooled, remove from fridge and pour remaining 1/4 cup of sugar on top of the custards.  Add more sugar if needed. 8. If you have a torch, carefully begin to melt the sugar, moving the torch constantly to avoid burning the sugar.  If using the broiler, place rack on top rung and broil the tops of the brulees.  Watch them carefully because they can burn easily.

“Yolk-O Ono”- Vanilla Creme Brulee

Sounds fancy pants doesn’t it?  Well, you know, I’m always trying to impress and please the crowd.  Then again, in all actuality, creme brulee is quite easy to make.  Once you get down the technique of tempering the eggs and cream, you’re golden!  We’ll keep this as a little secret between us though…I gotta rep to protect and future dates to impress.

What You Need (Serves 3):

1 Cup Heavy Whipping Cream

2 1/2 Yolks

1/2 Cup Sugar, divided

1 Tbsp. Vanilla Bean Paste

Hot water (for hot water bath)

Creme Brulee dishes

Torch (or for those of you who don’t have one, like myself, a broiler will have to do)

Set oven to 325 degrees.

1. In a small mixing bowl, combine the yolks and 1/4 cup of sugar.  Whisk well until the mixture has turned a pale yellow color.

2. Meanwhile, bring the vanilla bean paste and whipping cream to a boil (careful not to scorch your cream).

3. Once the cream has come to a boil, carefully pour a small amount of cream into the yolk mixture, whisking all the while.  This is very important.  Only do a small amount of hot cream at a time, or else you’ll have scrambled eggs as opposed to the start of a custard. 

4. Once about half of the cream has been well incorporated into the egg mixture, pour the cream and yolk mixture back into the pot with the rest of the cream.  Again, whisking all the while.

5. Pour the custard mixture evenly into the brulee cups or ramekins.  Place the filled cups into a roasting pan or a casserole dish.  Place the pan in the oven. Pour enough hot water into the roasting dish so that it comes up halfway up the brulee dishes (you are creating a hot water bath).

6. Allow the brulees to cook for about 30-35 minutes or until they have set (gently shake the ramekins, if they don’t jiggle, they’re done).

7. Remove from oven and allow to cool slightly before placing them in the fridge to cool completely.  Once the custards are cooled, remove from fridge and pour remaining 1/4 cup of sugar on top of the custards.  Add more sugar if needed.

8. If you have a torch, carefully begin to melt the sugar, moving the torch constantly to avoid burning the sugar.  If using the broiler, place rack on top rung and broil the tops of the brulees.  Watch them carefully because they can burn easily.

Comments (View)
March 21, 2011

“Go FIGure”- Fig and Honey Goat Cheese Tortelloni with Brown Butter and Sage

It’s rare that I have the time to cook up a fancy pants meal for myself, but lately I’ve had some yummy ingredients in the house that have gotten the old brain cookin’ up some new recipes.  This is an easy way to get your “fancy dinner” fix, but without all the hassle.

What You Need:

12 oz Black Mission Figs (de-stemmed and chopped)

3/4 Cup Port Wine

1/2 Tbsp. Honey

Pinch of salt

3/4 Cup Honey Goat Cheese (or regular)

1 Pkg. Wonton Wrappers (or if you have fresh pasta dough)

5 Tbsp. Earth Balance Butter

6 Sage Leaves

1. In a small saucepan, combine the figs, honey and wine.  Bring the mixture to a boil, then reduce to a simmer until the wine has reduced.  About 15 minutes.

2. Set aside to cool.  Meanwhile, start a pot of salted water to cook your tortelloni’s in.  Bring the water to a boil.

3. Next, pour the fig mixture into a food processor.  Pulse until it has become a paste. 

4. Next, begin to build your tortellonis. In the middle of the wonton wrapper, place 1 tsp. of fig paste and 1 tsp. of goat cheese.  Lightly wet the perimeter of the wrapper with a little water.  Then, fold one corner of the wrapper to the other to create a triangle.  Pinch the edges closed and make sure to avoid getting air pockets.  Next, pick up the wonton wrapper by the corners from the flat, long side of the triangle and bring the corners to meet each other, it should form a tortelloni shape.  Pinch tightly.

5.  Once you’ve filled all the wontons, carefully put them into the boiling water.  Cook until they begin to float.  Remove and set aside.

6. In a small sauce pan, combine the 5 tbsp. of Earth Balance.  Melt the butter and allow it to just brown slightly and have a nutty fragrance.  Remove from heat and add in the sage leaves.  Pour the sage sauce over the tortelloni’s and serve.

Comments (View)
March 20, 2011

“Stick It”- Cake Pops

Can I get a round of applause for my GATOR BOYS!!!  This weekend, the Florida Gators beat UCLA!  I know that I am now a Los Angeles resident and should cheer for what’s now my home team, but I will always be a Gator.  So, I decided to share with you a great way to celebrate the sweet victory.

Also, for those of you who frequent Starbucks, have you noticed that they started carrying cake pops?  These tasty treats are a great way to get your sweets fix and now you can create them at home!

What You Need:

Vanilla Cake Mix

Blue and Orange Food Coloring

2 Containers of Vanilla Frosting

Lollipop Sticks

1/2 Bag Chocolate Chips

1. Mix cake according to package.  Split the batter into two bowls.  Dye each bowl, one orange and one blue.  Pour the cake batter into separate cake pans and cook according to package directions.

2. Remove the cakes from the oven and allow to cool.  Then crumble each cake into separate bowls.  Add a half container of icing into each bowl and combine until the cake is moistened (Add more icing if the cake needs to moisten more).  Place in fridge to cool and firm up.

3. Then take a little of the orange cake and a little of the blue cake and roll into a 1-2 inch ball.  Dip one end of the stick into the frosting and stick into the ball.  Place the balls onto a tray covered in wax paper.  Once you have rolled all the cake into balls, place tray into the freezer for at least 30 minutes.

4. Meanwhile, microwave the chocolate chips in 30 second intervals until completely melted.  Then remove the cake from the freezer.  Dip the cake pops into the melted chocolate.  Cover about 3/4 of pop with the chocolate then place back on the wax paper.  Then place tray in the fridge to cool until ready to serve.

Comments (View)
March 17, 2011
“Sh-Sh-Shake What Your Mama Gave Ya”- St. Pattys Day Wanna-Be Shamrock Shake Last weekend I was enjoying brunch with a few friends in West Hollywood and we all got to talking about how St. Patricks day was right around the corner. A few people chimed in and said, “I can’t wait to get my Shamrock Shake fix!”  I, as usual, was totally clueless as to what exactly a Shamrock Shake was.  I was told that it was a glorious, seasonal treat from McDonald’s that totally blows everyones mind. Since I may not have the time to enjoy an actual “Shamrock Shake” from Micky D’s, I decided to have my own pre-St. Patty’s day treat last night.  But, just to one-up the Golden Arches, my shake had crumbled Girl Scout Thin Mint Cookies on top (take that McDonald’s!) What You Need: 1 Cup Vanilla Ice Cream (or non-dairy ice cream) 1/4 tsp. Peppermint Extract 1/2 Cup Soy Milk (or more for a smoother consistency) 4 Drops of Green Food Coloring (or more for a darker green) 2 crumbled Girl Scout Thin Mint Cookies (for topping) 1. Blend all ingredients except for the cookies.  Taste and adjust the peppermint flavor or green coloring. 2. Pour into a glass and top with crushed thin mint cookies. Enjoy!  Happy St. Patrick’s Day!!!! *Just a side note, in the picture you’ll notice my glass, re-usable straw.  It’s by far one of my favorite things in my kitchen right now.  It’s great not having to waste plastic straws!

“Sh-Sh-Shake What Your Mama Gave Ya”- St. Pattys Day Wanna-Be Shamrock Shake

Last weekend I was enjoying brunch with a few friends in West Hollywood and we all got to talking about how St. Patricks day was right around the corner.

A few people chimed in and said, “I can’t wait to get my Shamrock Shake fix!”  I, as usual, was totally clueless as to what exactly a Shamrock Shake was.  I was told that it was a glorious, seasonal treat from McDonald’s that totally blows everyones mind.

Since I may not have the time to enjoy an actual “Shamrock Shake” from Micky D’s, I decided to have my own pre-St. Patty’s day treat last night.  But, just to one-up the Golden Arches, my shake had crumbled Girl Scout Thin Mint Cookies on top (take that McDonald’s!)

What You Need:

1 Cup Vanilla Ice Cream (or non-dairy ice cream)

1/4 tsp. Peppermint Extract

1/2 Cup Soy Milk (or more for a smoother consistency)

4 Drops of Green Food Coloring (or more for a darker green)

2 crumbled Girl Scout Thin Mint Cookies (for topping)

1. Blend all ingredients except for the cookies.  Taste and adjust the peppermint flavor or green coloring.

2. Pour into a glass and top with crushed thin mint cookies.

Enjoy!  Happy St. Patrick’s Day!!!!

*Just a side note, in the picture you’ll notice my glass, re-usable straw.  It’s by far one of my favorite things in my kitchen right now.  It’s great not having to waste plastic straws!

Comments (View)
March 15, 2011
"Paperback Writer"

As you all know, I’m a huge fan of The Kind Diet by Alicia Silverstone.  I read the book cover to cover over a year ago and still refer back to it every day. 

If you haven’t had a chance to pick up the book and browse through it, or even sit down and read the entire book, now is your chance to get it in the paperback edition.

Some of my favorite dishes are from this book which means you should get your hands on it so you can enjoy them as much as I do.  A few of my favorite recipes are: Polenta Casserole with Seitan, Cheesy, Sweet Potato-Lentil Stew, Oozy Guacamole Bean Dip, Date-Apple Cinnamon Oatmeal and Crispy Peanut Butter Treats with Chocolate Chips.

If you’re mouth is already watering, then I suggest you pick-up a copy of The Kind Diet.  Let me know what some of your favorite recipes are!

Comments (View)
March 14, 2011
Happy March Madness! In order to celebrate March Madness, I thought I’d give a little shout out to my Gator Boys!  What’s a better way to celebrate the joys of college basketball than with a Gator pancake? What You Need: Pancake Mix Pastry Bag Artistic Hand 1. Make your pancake mix according to the package.  Then, fill a pastry bag with the pancake batter. 2. Heat a greased skillet and draw your best design!

Happy March Madness!

In order to celebrate March Madness, I thought I’d give a little shout out to my Gator Boys!  What’s a better way to celebrate the joys of college basketball than with a Gator pancake?

What You Need:

Pancake Mix

Pastry Bag

Artistic Hand

1. Make your pancake mix according to the package.  Then, fill a pastry bag with the pancake batter.

2. Heat a greased skillet and draw your best design!

Comments (View)
March 13, 2011
“Medallion Stallion”- Eggplant Medallion with Truffled Sweet Potato and Parsnip Puree (Vegan) Ladies and Gents, I am back in action!  I’ve been recipe testing and creating a lot but just haven’t had a chance to update you all on the delish goodies that have been created in my kitchen.  But, good things come to those who wait, so this week I’m going to do my best to make up for lost time. What You Need: For the Puree: 1 Large Sweet Potato (the white flesh one) 1 Medium Parsnip 1/2 Can Cannellini Beans 2 Tbsp. Earth Balance Butter (or if you’re not vegan- regular butter will do) 1/2-3/4 Cup Plain Soy Milk (or cream will do great) *Black Truffle Salt (to taste) Black Truffle (minced), optional Pepper (to taste) 1. Dice the sweet potato and parsnip into 1/2” chunks and place in a pot of salted cold water**.  Bring pot to a boil and cook the vegetables until they are knife tip tender (If you stick a knife into the potato and hold it at a 45 degree angle, the potato should slip off). 2. Meanwhile, in a small saucepan, combine the butter and milk and bring just to a simmer.  Keep warm until vegetables are done cooking. 3. When the vegetables have cooked, drain the water and place the potatoes and parsnip back in the pot.  Pour the warm milk and butter mixture over the vegetables and add the white beans.  Use an immersion blender or food processor to puree the veggies and beans.  Season to taste.  Keep warm until ready to serve. For Eggplant: 1 Small Japanese Eggplant (sliced into 3/4” rounds) Season-All (to taste) 1. Heat a greased grill pan on a medium-high flame.  While pan is heating, season the eggplant rounds with Season-All on both sides.  Place rounds into the heated pan and allow to grill on both sides until tender.  Place on sheet tray to keep warm in the oven. For Mushroom Sauce: 1/2 Yellow Onion (diced) 8oz Sliced Baby Bella Mushrooms 2 tsp. Minced Garlic 3/4 Cup Vegetable Stock 1/4 Marsala Wine 2 tsp. Shoyu Salt/Pepper (to taste) 1 Tbsp. Olive Oil 1. Heat a sauce pan with olive oil on medium heat.  Once pan has come to temp, at the onions and garlic.  Saute the onions and garlic until the onions just begin to brown (be sure to keep them moving so the garlic doesn’t burn).  2. Next, deglaze the pan with the marsala wine.  Scrape up the brown bits from the bottom of the pan too.  Add in the mushrooms and allow them to simmer in the wine until there is almost no liquid in the pan.  Then, add in the vegetable stock and shoyu.  Simmer the sauce until it reduces to almost half.  Season to taste with salt and pepper. For Plating: 1. Fill a pastry bag or ziplock with the warm potato puree.  Pipe the puree onto the plate into nest-like shape.  Feel free to fill the nest with steamed greens or asparagus.  Top the nest with your eggplant medallion and pour the hot mushroom sauce around the potato nest. *Truffle salt is probably one of the best investments for your pantry.  It costs a pretty penny (about $18) but it’s used so sparingly that it will last you a long time. **You should always cook your potatoes starting in salted cold water.  If you put your potatoes in boiling water, the outside will cook a lot quicker and you’ll have a rock hard inside.

“Medallion Stallion”- Eggplant Medallion with Truffled Sweet Potato and Parsnip Puree (Vegan)

Ladies and Gents, I am back in action!  I’ve been recipe testing and creating a lot but just haven’t had a chance to update you all on the delish goodies that have been created in my kitchen. 

But, good things come to those who wait, so this week I’m going to do my best to make up for lost time.

What You Need:

For the Puree:

1 Large Sweet Potato (the white flesh one)

1 Medium Parsnip

1/2 Can Cannellini Beans

2 Tbsp. Earth Balance Butter (or if you’re not vegan- regular butter will do)

1/2-3/4 Cup Plain Soy Milk (or cream will do great)

*Black Truffle Salt (to taste)

Black Truffle (minced), optional

Pepper (to taste)

1. Dice the sweet potato and parsnip into 1/2” chunks and place in a pot of salted cold water**.  Bring pot to a boil and cook the vegetables until they are knife tip tender (If you stick a knife into the potato and hold it at a 45 degree angle, the potato should slip off).

2. Meanwhile, in a small saucepan, combine the butter and milk and bring just to a simmer.  Keep warm until vegetables are done cooking.

3. When the vegetables have cooked, drain the water and place the potatoes and parsnip back in the pot.  Pour the warm milk and butter mixture over the vegetables and add the white beans.  Use an immersion blender or food processor to puree the veggies and beans.  Season to taste.  Keep warm until ready to serve.

For Eggplant:

1 Small Japanese Eggplant (sliced into 3/4” rounds)

Season-All (to taste)

1. Heat a greased grill pan on a medium-high flame.  While pan is heating, season the eggplant rounds with Season-All on both sides.  Place rounds into the heated pan and allow to grill on both sides until tender.  Place on sheet tray to keep warm in the oven.

For Mushroom Sauce:

1/2 Yellow Onion (diced)

8oz Sliced Baby Bella Mushrooms

2 tsp. Minced Garlic

3/4 Cup Vegetable Stock

1/4 Marsala Wine

2 tsp. Shoyu

Salt/Pepper (to taste)

1 Tbsp. Olive Oil

1. Heat a sauce pan with olive oil on medium heat.  Once pan has come to temp, at the onions and garlic.  Saute the onions and garlic until the onions just begin to brown (be sure to keep them moving so the garlic doesn’t burn). 

2. Next, deglaze the pan with the marsala wine.  Scrape up the brown bits from the bottom of the pan too.  Add in the mushrooms and allow them to simmer in the wine until there is almost no liquid in the pan.  Then, add in the vegetable stock and shoyu.  Simmer the sauce until it reduces to almost half.  Season to taste with salt and pepper.

For Plating:

1. Fill a pastry bag or ziplock with the warm potato puree.  Pipe the puree onto the plate into nest-like shape.  Feel free to fill the nest with steamed greens or asparagus.  Top the nest with your eggplant medallion and pour the hot mushroom sauce around the potato nest.

*Truffle salt is probably one of the best investments for your pantry.  It costs a pretty penny (about $18) but it’s used so sparingly that it will last you a long time.

**You should always cook your potatoes starting in salted cold water.  If you put your potatoes in boiling water, the outside will cook a lot quicker and you’ll have a rock hard inside.

Comments (View)
February 25, 2011
“Run and Tell That!”- Hijiki Stir-fry with 5-Spice Tofu and Quinoa In efforts to start clearing out my kitchen, to get ready for my move into my new place, I decided to start using up ingredients that were screaming to be eaten.  I sometimes find that I’ve left but a tablespoon of an ingredient just hanging out in my pantry and I think to myself, “Why wouldn’t I have just used it all instead of saving a morsel?”  So, last night I discovered a small portion of Hijiki, currants and quinoa in my pantry and thought they would go superbly together.  Next, I moved onto the freezer and found frozen corn and edamame.  Things were looking like they were coming together on my scavenger hunt.  Finally, I rummaged through my fridge and found a small portion of baby carrots and a block of tofu.  Talk about a successful game of trash or treasure! What you Need (Serves 1-2): 1/2 Cup Cooked Quinoa (red or white quinoa will do) 1/4 Cup Dried Hijiki (can substitute Arame) 1/2 Cup Frozen Sweet Corn 5 Baby Carrots (julienned- or use 1 large carrot) 1/3 Cup Shelled Edamame 3 Tbsp. Mirin 2 Tbsp. Shoyu 3 Tbsp. Currants Eden Shake (to taste and for garnish) Pinch of Kosher Salt 1/4 Block Firm Tofu (Cut into 1/2” squares) ~ 1 Tbsp. Chinese Five Spice Seasoning 1. Soak the hijiki or arame in water for about 10 minutes.  Drain and rinse the sea vegetable. 2. Next, place the drained hijiki in a small saucepan and pour in enough water to just cover the hijiki.  Set on medium heat and bring to a boil.  Allow for most of the water to cook out.  3. Once theres just a bit of water left in the pot, add in the shoyu, mirin and carrots.  Reduce the heat to low-medium and allow the vegetables to cook until the carrots are tender, but still crisp. 4. Meanwhile, rub the 5-spice seasoning on both sides of the tofu squares.  Then, heat a small skillet with just a thin layer of oil.  Once the pan is heated, toss the tofu in and cook for about 2 minutes on both sides, or until the tofu is to your desired texture. 5. Once the carrots in the hijiki mixture are ready, toss in the currants, edamame, Eden shake and corn.  Saute for 2 minutes.  6. Serve the hijiki hot or cold with the quinoa.  *Suggestion:  Last night I mixed the quinoa and hijiki mixture together and rolled it up in a Nori sheet.  It was delish!!!

“Run and Tell That!”- Hijiki Stir-fry with 5-Spice Tofu and Quinoa

In efforts to start clearing out my kitchen, to get ready for my move into my new place, I decided to start using up ingredients that were screaming to be eaten. 

I sometimes find that I’ve left but a tablespoon of an ingredient just hanging out in my pantry and I think to myself, “Why wouldn’t I have just used it all instead of saving a morsel?”  So, last night I discovered a small portion of Hijiki, currants and quinoa in my pantry and thought they would go superbly together.  Next, I moved onto the freezer and found frozen corn and edamame.  Things were looking like they were coming together on my scavenger hunt.  Finally, I rummaged through my fridge and found a small portion of baby carrots and a block of tofu.  Talk about a successful game of trash or treasure!

What you Need (Serves 1-2):

1/2 Cup Cooked Quinoa (red or white quinoa will do)

1/4 Cup Dried Hijiki (can substitute Arame)

1/2 Cup Frozen Sweet Corn

5 Baby Carrots (julienned- or use 1 large carrot)

1/3 Cup Shelled Edamame

3 Tbsp. Mirin

2 Tbsp. Shoyu

3 Tbsp. Currants

Eden Shake (to taste and for garnish)

Pinch of Kosher Salt

1/4 Block Firm Tofu (Cut into 1/2” squares)

~ 1 Tbsp. Chinese Five Spice Seasoning

1. Soak the hijiki or arame in water for about 10 minutes.  Drain and rinse the sea vegetable.

2. Next, place the drained hijiki in a small saucepan and pour in enough water to just cover the hijiki.  Set on medium heat and bring to a boil.  Allow for most of the water to cook out. 

3. Once theres just a bit of water left in the pot, add in the shoyu, mirin and carrots.  Reduce the heat to low-medium and allow the vegetables to cook until the carrots are tender, but still crisp.

4. Meanwhile, rub the 5-spice seasoning on both sides of the tofu squares.  Then, heat a small skillet with just a thin layer of oil.  Once the pan is heated, toss the tofu in and cook for about 2 minutes on both sides, or until the tofu is to your desired texture.

5. Once the carrots in the hijiki mixture are ready, toss in the currants, edamame, Eden shake and corn.  Saute for 2 minutes. 

6. Serve the hijiki hot or cold with the quinoa. 

*Suggestion:  Last night I mixed the quinoa and hijiki mixture together and rolled it up in a Nori sheet.  It was delish!!!


Comments (View)
February 8, 2011
“You Don’t Know Jack”- Spicy BBQ Pulled Jackfruit Tacos with Goat Cheese Last March, I taught a Vegetarian Cooking Workshop at Sur La Table in Los Angeles.  I met so many amazing people and fellow Vegetarians/Vegans/Foodies.  Amongst the class participants, I met Jen R., a recent convert to the veg lifestyle.  Jen R. has become one of my bestest buds out here in LA and thanks to her, my idea for BBQ Jackfruit tacos for the Superbowl Party was a hit! I was working all weekend and was unable to cook for the Superbowl Party, but Jen took on the role of chef and channeled her inner foodie to create this dish on my behalf.  I gave Jen the general idea of how I would cook the dish and she took the idea and ran with it!  A round of applause for Jen please! What You Need: 2 Cans of Jackfruit in Brine (you can usually find it at an Asian market) 2 Cloves Garlic (crushed) 1 Bottle BBQ Sauce (or homemade- my recipe is in the works) 1 Can Chiles in Adobo Sauce (chilies diced and liquid reserved) Corn Tortillas (roasted on flame) Goat Cheese (or if you’re vegan- Tofutti Sour Cream with lime juice added to it) Spinach/chopped tomatoes/Fresh Slaw for topping your tacos 1. Rinse and drain the jackfruit.  Pull apart with a fork so that it looks as if it’s been shredded.  Set aside. 2. Heat a skillet and lightly grease with PAM or oil oil.  Toss in the crushed garlic and cook for about 1 minute (stirring to make sure the garlic doesn’t stick or burn).  Add in the jackfruit.  Allow the jackfruit to cook until the excess liquid is gone.  Then add in about 1 cup of the bbq sauce and the can of chopped chilies in adobo including the sauce.  Reduce heat and allow the jackfruit to simmer in the sauce. 3. If the jackfruit is looking a little dry, add a tad bit more bbq sauce.  Simmer for about 20 minutes, or until the jackfruit is flavorful and spicy! 4. Build your tacos: spread goat cheese or the vegan sour cream onto the corn tortilla.  Pile on the jackfruit and garnish with spinach, slaw, chopped tomatoes, cilantro or any other delish goodies!!

“You Don’t Know Jack”- Spicy BBQ Pulled Jackfruit Tacos with Goat Cheese

Last March, I taught a Vegetarian Cooking Workshop at Sur La Table in Los Angeles.  I met so many amazing people and fellow Vegetarians/Vegans/Foodies.  Amongst the class participants, I met Jen R., a recent convert to the veg lifestyle.  Jen R. has become one of my bestest buds out here in LA and thanks to her, my idea for BBQ Jackfruit tacos for the Superbowl Party was a hit!

I was working all weekend and was unable to cook for the Superbowl Party, but Jen took on the role of chef and channeled her inner foodie to create this dish on my behalf.  I gave Jen the general idea of how I would cook the dish and she took the idea and ran with it!  A round of applause for Jen please!

What You Need:

2 Cans of Jackfruit in Brine (you can usually find it at an Asian market)

2 Cloves Garlic (crushed)

1 Bottle BBQ Sauce (or homemade- my recipe is in the works)

1 Can Chiles in Adobo Sauce (chilies diced and liquid reserved)

Corn Tortillas (roasted on flame)

Goat Cheese (or if you’re vegan- Tofutti Sour Cream with lime juice added to it)

Spinach/chopped tomatoes/Fresh Slaw for topping your tacos

1. Rinse and drain the jackfruit.  Pull apart with a fork so that it looks as if it’s been shredded.  Set aside.

2. Heat a skillet and lightly grease with PAM or oil oil.  Toss in the crushed garlic and cook for about 1 minute (stirring to make sure the garlic doesn’t stick or burn).  Add in the jackfruit.  Allow the jackfruit to cook until the excess liquid is gone.  Then add in about 1 cup of the bbq sauce and the can of chopped chilies in adobo including the sauce.  Reduce heat and allow the jackfruit to simmer in the sauce.

3. If the jackfruit is looking a little dry, add a tad bit more bbq sauce.  Simmer for about 20 minutes, or until the jackfruit is flavorful and spicy!

4. Build your tacos: spread goat cheese or the vegan sour cream onto the corn tortilla.  Pile on the jackfruit and garnish with spinach, slaw, chopped tomatoes, cilantro or any other delish goodies!!

Comments (View)
February 5, 2011
“Return of the Mac”- Jalapeno Cheddar Mac ‘n Cheese Bites Superbowl weekend!! Many think it’s all about the football, but to me, it’s all about the food.  When I’m at a Superbowl party, I can’t help but to do a little judging on the food people bring for game-time snacks.  I can’t help it! This is a great go-to dish for an appetizer and who can resist mac n’ cheese bites?  I’m also creating BBQ Jackfruit tacos with a light slaw!  What are you making for Superbowl? What You Need: 1 lb Macaroni 2 Tbsp. Butter 2 Tbsp. Flour 1 1/2 Cups Milk ½ Cup Jalepeno Cheddar (shredded) ¾  Cup Sharp Cheddar Cheese (shredded) ½ Cup Monterey Jack Cheese (shredded) Cayenne Pepper (to taste) Panko Bread Crumbs (Italian or plain) Heat oven on convection to 400 degrees. 1.      Boil pasta so that it is just slightly undercooked (al dente).  Drain then set aside. 2.      Meanwhile, in a large sauce pan, melt the butter.  Once the butter is melted, add the flour and continue stirring.  A thick mixture will form in the pan (do not allow mixture to brown). 3.      Next, pour the milk a little at a time into the roux, stirring constantly.  You will be forming a bechamel sauce.  If it seems too thick, add a little more milk.  Then, add all of the cheeses to the mixture.  Continue stirring until the cheese sauce has thickened.  Then, add in the cayenne pepper.  Add the noodles to the cheese mixture and carefully fold the pasta into the cheese sauce.  4.      Then, generously spray mini muffin tins with PAM.  Scoop the macaroni mixture into the muffin tin so that it is packed in well.  Top with shredded cheddar and panko bread crumbs. 5.      Place into convection oven for 10-12 minutes or until the macaroni bites are crisp.

“Return of the Mac”- Jalapeno Cheddar Mac ‘n Cheese Bites

Superbowl weekend!! Many think it’s all about the football, but to me, it’s all about the food.  When I’m at a Superbowl party, I can’t help but to do a little judging on the food people bring for game-time snacks.  I can’t help it!

This is a great go-to dish for an appetizer and who can resist mac n’ cheese bites?  I’m also creating BBQ Jackfruit tacos with a light slaw!  What are you making for Superbowl?

What You Need:

1 lb Macaroni

2 Tbsp. Butter

2 Tbsp. Flour

1 1/2 Cups Milk

½ Cup Jalepeno Cheddar (shredded)

¾  Cup Sharp Cheddar Cheese (shredded)

½ Cup Monterey Jack Cheese (shredded)

Cayenne Pepper (to taste)

Panko Bread Crumbs (Italian or plain)

Heat oven on convection to 400 degrees.

1.      Boil pasta so that it is just slightly undercooked (al dente).  Drain then set aside.

2.      Meanwhile, in a large sauce pan, melt the butter.  Once the butter is melted, add the flour and continue stirring.  A thick mixture will form in the pan (do not allow mixture to brown).

3.      Next, pour the milk a little at a time into the roux, stirring constantly.  You will be forming a bechamel sauce.  If it seems too thick, add a little more milk.  Then, add all of the cheeses to the mixture.  Continue stirring until the cheese sauce has thickened.  Then, add in the cayenne pepper.  Add the noodles to the cheese mixture and carefully fold the pasta into the cheese sauce. 

4.      Then, generously spray mini muffin tins with PAM.  Scoop the macaroni mixture into the muffin tin so that it is packed in well.  Top with shredded cheddar and panko bread crumbs.

5.      Place into convection oven for 10-12 minutes or until the macaroni bites are crisp.

Comments (View)