Delish Your Dish

“Ohh, Miso…Nori”- Quick and Easy Veggie Miso Soup with Lentil Curry Nori Rolls

Last week I had the pleasure of taking a Macrobiotic cooking class in Santa Monica.  Cookbook authors and restaurant owners, Eric and Sanae, taught an amazing and intimate cooking class in their home.

I got inspired by their recipes and it gave me a break through in my block in creativity that I’ve had in my own kitchen.  So last night, it was a little chilly in my house and I figured a steaming hot miso soup was in order.

What You Need:

For the soup:

1/2 Onion (diced)

1 Carrot (diced)

1 Celery Stalk (diced)

4 Cups Water

4 Tbsp. Miso Paste (I used a light miso, but I would suggest a darker miso)

1 1/2 Cups Black Kale (chopped)

1 Cup Bean Thread (optional)

1/2 Block of Silken Tofu (diced)

2 Sheets Roasted Seaweed (torn into pieces)

1/4 Cup Scallions (chopped)

Eden Shake or Roasted Sesame Seeds (optional)

1. Heat a medium pot on low-medium heat.  Grease with spray or just enough oil to coat the bottom of the pot.  Toss in the onions, carrots and celery and sautee until the juices begin to release and the onions are translucent. 

2. Then pour in the water and bring the mixture to a boil.  Once the broth is boiling, reduce the heat and allow to simmer for about 15 minutes.  Next, take a small amount of broth and combine it with the miso paste in a separate bowl.  Mix until the miso has dissovled, then pour the mixture into the soup.  Add in the kale, bean thread, scallions, tofu and seaweed.  Allow the kale to soften, then serve immediately.

For the Nori Rolls:

1 Sheet Roasted Seaweed

¼ Cup Lentil Curry Spread (I bought it at the farmer’s market this weekend)

1 Gardein Chik’n Cutlet (sliced lengthwise into strips)

¼ Cup Spinach Leaves

1 Scallion (chopped)

1.       Place the seaweed shiny side down on a cutting board.  Keep a small bowl of water handy for sealing the seaweed.  Spread the curry spread on one end of the seaweed.  Top the spread with the rest of the filling.

2.       Carefully, begin to roll the “sushi”, dampening your fingers with the water so it begins to seal the roll.  Lightly dampen the whole roll with water to ensure that it is sealed.  Then, carefully slice the roll into bite-sized pieces.

“Think Inside the Bun”- Black Bean Jalapeno Burgers

A few weeks ago, my lovely co-worker, Casey, asked me if I’d like to come to GBS over the weekend.  My response was “What the heck is GBS?”  Casey explained to me that every Sunday in her apartment is Gourmet Burger Sunday!  Every weekend, Casey has a few friends over for her weekly patty creation.  Since Casey knows I’m a Vegetarian, she happily threw together an amazing veg friendly burger.  Even the carnivores at GBS were incredibly happy and satisfied with their meat-free burgers!

Being that I’m a chef, it’s rare that I ever have anyone cooking for me, so this was quite a treat!  As a way of saying THANK YOU to my good friend Casey, I wanted to share her amazing recipe with you!

What You Need:

3 cans black beans

1 large Jalapeno (small dice)

1 Cup Yellow Onion

1 Cup Bread Crumbs

1 Large Egg

2 teaspoons Salt

1 teaspoon Pepper

3/4 teaspoon Paprika

2-3 teaspoons Crushed Red Pepper

1/2 teaspoon Cumin

1/4 teaspoon Coriander

Vegetarian Worcestershire (to taste)

Shredded Jalapeno Jack Cheese (optional)

Burger Buns of choice

Avocado (sliced)

Tomato (sliced)

Heat oven to 400 degrees.

1. Drain and rinse black beans, mash or put in food processor and pulse until blended and chunky.

2. Add remaining ingredients and combine until mixed (for a chunkier burger, fold in the onions, jalapenos and bread crumbs)

3. Form the mixture into 6-8 patties.  Then, heat a skillet on medium and lightly grease with Olive Oil.  Sear the patties on both sides.  After searing both sides place the patties onto a lined or non-stick baking sheet and put into the oven for 8-10min.

4. If adding cheese to your burgers, remove the pan from the oven and add the shredded cheese.  Place the pan back into the oven for another 3 min or until the cheese has melted.

*Serve the burgers on a toasted bun with fresh avocado, lettuce, tomatoes, onions and hot sauce!

**Since I’ve recently gone Vegan, I’ll be re-doing this recipe to Vegan friendly, so stay tuned!

***Be sure to take a look at the upcoming Vegan/Vegetarian workshop I’m co-teaching in February!!

$25 STARBUCKS GIFT CARD GIVEAWAY!!!

It’s only January 3rd and the new year is already bringing us some delish goodies!  Starbucks is about to debut their new Veggie, Egg, and Monterey Jack Artisan Breakfast Sandwich.  This sandwich, perfect for anytime of the day, is loaded with roasted vegetables (onions, green and red bell peppers) and combined with parmesan cheese in a fluffy egg frittata then topped with Monterey Jack cheese on a toasty artisan roll.  Mouth watering yet?

Starting January 4th, you can drop into your local Starbucks and try out the new addition to the Starbucks family.  In honor of the new year and new sandwich, Starbucks is offering a sandwich and drink deal.  When you purchase a drink, you can add on a sandwich for only $2!  This fab new years deal is only good from January 4-10 (so get a move on!)

To celebrate this glorious deal and sandwich, I’m hosting a Starbucks Gift Card Giveaway!  I have (3) $25 Starbucks Gift Cards to giveaway so be sure to see the rules below to enter!

How to Enter:

1. Send an email to Delishyourdish@gmail.com with your name and contact email address.  Tell me about your favorite Starbucks menu item and why you love it!

2. Reblog, tweet or comment about the contest.

(VALID FOR US RESIDENTS ONLY)

*Entries must be received by January 6th at 11:59pm.  Winners will be announced on January 7th. 

“Don’t Cry, Eat Curry Pot Pie”- Vegan Coconut Curry Pot Pie with Sweet Potato Dough Crust

So has everyone recovered from their holiday food coma?  I know that I’m back in action and getting ready for the new year.  It was quite a relaxing Christmas here in Los Angeles. 

I spent the day cooking up a storm in my kitchen, then relaxing on the couch watching endless hours of Dexter, Fantastic Mr. Fox and of course, Golden Girls.  I’d say it was a productive and delish Christmas.

Today’s dish was a product of my game, “trash or treasure”.  For those of you unfamiliar with my game, it’s when I rummage through the pantry and fridge and create a dish with ingredients that need to be used or tossed.

Let’s just say that hot pot pie on a cold day was the perfect dish for my Christmas!

What You Need:

For the filling:

1 Leek (trimmed, chopped and rinsed)

1 Carrot (peeled and diced)

1/2 Large Onion (chopped)

3 Tbsp. Earth Balance Butter

3 Tbsp. Flour

1 Can Garbanzo Beans (drained and rinsed)

1/4 Green Peas

1/4 Cup Golden Raisins

Cumin (to taste)

~1 Tbsp. Curry Powder (I used a combo of madras curry and regular curry powder)

1/2 Cup Coconut Milk

2 Cups Butternut Squash Puree (or substitute prepared butternut squash soup)

Salt/Pepper to taste

For the Dough:

2 Sweet Potatoes (steamed, peeled and mashed)

1/2 Cup Flour

Curry Powder (to taste)

Kosher Salt (to taste)

Heat oven to 375.

1. Add the butter to a large saute pan and set on medium heat.  Once the butter begins to melt, add in the onions and leeks.  Once the vegetables have softened and the onions are translucent, sprinkle the flour into the pan.  Using a spatula or wooden spoon, stir the mixture to combine.  It should form a paste (this is your roux).

2. Next, pour in the squash puree and the coconut milk.  Stir to combine and allow to simmer, the roux will help thicken the mixture.  If it seems too thick, thin it out with more coconut milk or a little vegetable stock.  Add in your seasonings.  Taste and adjust to your liking.  If you want more spice, add a little cayenne or even a few chili flakes.  Then add in your carrots, peas, raisins and garbanzos.

3. Allow the mixture to simmer until carrots have slightly cooked through (they will finish cooking once you bake your pot pie.  Set filling mixture aside and work on your dough.

4. To make the dough, combine the mashed sweet potatoes with the spices.  Sprinkle in the flour and work the mixture into a dough ball.  If you find the mixture to be dry, add a little oil, soy milk or water.  Once you’ve formed a dough, dust the surface with flour and roll your dough to about 1/4” thick.

5. If doing a double crust, use the ramekin or pie tin as a stencil to cut out the sizes for your cooking vessel.  Lay one of the doughs in the bottom of your ramekin or pie tin.  Allow for some dough to hang over the sides.  Then, spoon the filling into the dish.  Next, lay the other rolled out dough on top of the filling.  Pinch the two doughs together and roll the side up.  Brush with soy milk, cut a little shape into the top to ventilate and set on a sheet tray.

6. If doing a single crust, simply spoon the filling into the dish, lay the rolled out dough onto the dish and pinch the sides to the dish.  Poke a hole or carve a little shape in the top to ventilate.  Then, place the dish onto a sheet tray.

7. Place the pot pies on the lower rack and bake for about 20 minutes. 

Enjoy!

What kinds of dishes are you interested in making for New Years?  Let me know if you need some ideas!

“Stocking Stuffer”- Eggplant Involtini Stuffed with Mediterranean Quinoa Salad

I t’s the holiday season and things are just crazy for everyone.  By the time you’re home from work, all you want to do is collapse on the couch, right?  Well, I’m right there with you!  After hours of cooking at the restaurant, assisting culinary classes, etc, all I want to do is cozy up on the couch with some grub and good TV.

Hence the reason I’ve been creating some easy, breezy, no-mess recipes for you all.  Today’s recipe features a way to use your left over “Oh, Quinoa ‘Olive’ You” recipe from yesterday’s post.  If you didn’t get a chance to eat all over your quinoa salad, here’s a way to make a quick-fix dinner!

What You Need:

Mediterranean Quinoa Salad

1/4 Cup Toasted Pine Nuts

One Large Eggplant (sliced lengthwise ~1/4” thick)

Salt/Pepper

Roasted Red Pepper and Eggplant Spread (I used Trader Joe’s)

Heat oven to 400 degrees.

1. Place sliced eggplant onto a greased baking sheet (or on a silpat).  Lightly salt and pepper the slices.  Place the tray into the oven for about 13-15 minutes, or until the eggplant is roasted and tender.

2. Remove the baking sheet from the oven and set the eggplant aside to cool.  Next, mix the toasted pinenuts into your quinoa salad.  Then, take a large spoonful of the quinoa mixture and place at one end of the cooled eggplant slice.  Carefully roll the eggplant around the quinoa to form a log.  Place seam-side down into a casserole dish.  Continue to create rolls until all the eggplant and quinoa is gone.

3. Pour the pre-made roasted red pepper and eggplant spread on top of the eggplant.  Cover the dish with foil and place in the oven for about 15 minutes.  (This dish is also really delish when its cold- can be like an antipasto)

“Oh, Quinoa, ‘Olive’ You”- Mediterranean Quinoa Salad

My new thing is to keep a batch of cooked quinoa in the fridge at all times.  It’s by far the perfect addition to any meal.  You can sweeten it up and have it with breakfast, or take it the savory route and season it to match any salad or entree.  This morning I had a craving for Kalamata Olives, for whatever reason, so I decided that a light and fresh Mediterranean salad would be perfect!

What You Need (Yield 1-1 1/2 Servings):

1 1/2 Cup Cooked Quinoa

 1/2 Can Cannellini Beans

2 Smashed Roasted Garlic Cloves

2 Scallions (Chopped on the Bias)

1/4 Lemon Juice

2 Tbsp. Red Wine Vinegar

1/4 Cup Fresh Mint (chopped)

1/4 Cup Flat Leaf Parsley (chopped)

1/4 Cup Kalamata Olives (chopped)

Dollop of Roasted Red Pepper Hummus (optional)

Salt/Pepper (to taste)

1. Combine all ingredients (except lemon juice, red wine vinegar, salt/pepper) in a medium bowl.  Toss together with a fork and be sure to evenly distribute all ingredients throughout the quinoa.  Next, pour in the lemon juice and vinegar.  Toss to combine.

2. Season to taste with salt and pepper (or more herbs if needed).  Garnish with a dollop of roasted red pepper hummus.

“Do the Brussel”- Roasted Brussel Sprouts with Crispy Shallots and Dijon Vinaigrette

Back from hiatus! Between starting a job at a brand new restaurant and heading home to Florida for a Thanksgiving Feast, I’ve had little time to delish my dish.

But, now that I am back in LA and settling into a new schedule, I’m ready to get back in my shoebox of a kitchen and start delivering food porn to your computer screen.  We’ll start with the goodies that I made for Tofurky Day!

What You Need:

For the Sprouts:

1 Large Pkg. Brussel Sprouts (halved if large)

3 Large Shallots (thinly sliced)

Olive Oil

Salt/Pepper (to taste)

For the Dijon Dressing:

1 Tbsp. Dijon Mustard

1 Tbsp. Minced Shallots

1 Clove Garlic (minced)

3 Tbsp. Red Wine Vinegar

1/4 Cup Olive Oil

Salt/Pepper (to taste)

Heat oven to 450 degrees.

1. Lightly grease a sheet pan with olive oil.  Spread the sliced shallots onto the pan, then drizzle the shallots with olive oil.  Make sure the shallots are light coated.  Season lightly with salt and pepper.  Place the sheet pan into the heated oven and cook the shallots until they begin to crisp.  They should turn brown and lightly charred.  Remove from oven and set aside.

2. Wash and trim the ends of the brussel sprouts.  In a bowl, toss the sprouts with olive oil, salt and pepper (just enough to lightly coated the sprouts.)  Spread the seasoned sprouts onto another greased baking sheet.  Place the pan in the heated oven and allow sprouts to roast.  Every now and then, move the sprouts around so that they roast evenly.

3. While the sprouts are roasted, make the dressing.  Combine all dressing ingredients to the bowl except for the oil, salt and pepper.  Whisk the ingredients as you slowly pour in the oil in a steady stream to form the vinaigrette.  Season to taste.

4. Once the sprouts are roasted, combine the shallots and sprouts in a bowl.  Toss the veggies with the dressing and serve warm.

  What were your favorite dishes at Thanksgiving?

“The Great Mash-Up”-Tempeh, Artichoke Hearts, Brussel Sprouts and Kale Tossed in Dijon Dressing with Roasted Kabocha Squash Mash

There’s a whole lot going on in this dish from last night.  But, I couldn’t help it, there were all sorts of delish goodies for me to cook up in the kitchen.  I’ve had my eye on the kabocha squash since the farmer’s market last week and it’s just been screaming “Roast Me!”  As for the tempeh and veggies with dijon mustard, I have to say I’ve been a little addicted to whole grain dijon mustard.  I practically put it on anything!

While the whole dish was quite superb, I’d say the roasted kabocha squash was the real winner tonight.  I couldn’t get enough!

What You Need:

For Tempeh/Veggies:

 1/3 Block of Tempeh (cubed)

5 Large Brussel Sprouts (steamed, halved and de-stemmed)

1 Cup Artichoke Hearts (I used the frozen Trader Joe’s kind)

1 Cup Steamed Kale

1 Rounded Tbsp. Whole Grain Dijon Mustard

1 Large Garlic Clove (minced)

1/4 Cup Red Wine Vinegar

Salt/Pepper To Taste

For Kabocha Squash Mash:

1/2 Small Kabocha Squash (eeded)

3 Tbsp. Coconut Milk

Cumin/Cayenne/Curry Powder (to taste)

Olive Oil

Heat oven to 400 degrees.

1. Place the kabocha squash in a roasting pan with 1/2” of water.  The squash should be facing skin side up.  Rub the outside of the squash with olive oil.  Place the pan in the oven for 35-40 minutes.  When you remove the squash from the oven, the squash should scoop out easily.  Scoop the squash into a bowl, then add the coconut milk and seasonings to taste.  Cover with plastic wrap to keep warm and set aside.

2. Meanwhile, lightly oil a pan and heat on medium.  Toss the cubed tempeh into the pan and crisp the tempeh slightly.  Remove from pan and set aside.

3. Then in a small bowl, combine the dijon mustard, vinegar, garlic and salt/pepper.  Stir until well incorporated.  Toss the veggies (except kale) and tempeh into dressing. 

4. Lightly grease the pan and heat on medium.  Toss in the veggies and tempeh.  Add more vinegar if needed.  Add the kale at the end, be sure not to over cook it.  Serve alongside the kabocha squash.