Delish Your Dish

“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.

“What I Like About Roux”- Baked Pasta with Fennel, Onion and Goat Cheese Cream Sauce

I’m totally into making roux’s lately.  Not quite sure if I’ve just been having a craving for creamy sauces, or if it’s just a fun technique that I’m hoping to master.  But, nevertheless, I’m having a fun time coming up with new recipes that incorporate the use of a roux.

Tonight I was inspired by the huge fennel bulb that I had bought at the Hollywood Farmer’s Market this weekend.  I am a big fan of this licorice flavored veggie but rarely cook with it at home.  Like most chefs, by the time I get home from work, I’m exhausted and can’t seem to bring myself to cook a meal.  But, thanks to my lovely day off today, I had time to play around in my shoebox of a kitchen.

What You Need:

1/2 Large Bulb of Fennel (sliced super thin- mandolin is preferred)

1/2 Onion (sliced super thin- mandolin is preferred)

1 Tbsp. Earth Balance Butter (or regular butter)

1 1/2 Tbsp. Flour

1/4 Cup Marsala Wine

3/4 Soy Milk (or milk of your choice)

1/4 Cup Goat Cheese

Salt/Pepper (to taste)

Pasta (cooked al dente and set aside)

Pasta Water (reserved)

Panko Bread Crumbs

Grated Parmesan Cheese

Heat oven to 400 degrees.

1. Heat a large saute pan on medium heat.  Toss in the butter, onions and fennel.  Saute until the onions and fennel are soft.  Then, pour the Marsala wine into the pan.  Allow some of the liquid to cook off, then sprinkle the flour over veggies.  Stir until the flour has disappeared.

2. Next, add in the milk, stirring to combine and thicken.  As the sauce begins to thicken, add in the goat cheese.  Stir and allow the cheese to evenly distribute throughout the pan.  Add reserved pasta water if the sauce begins to thicken too much.  Turn off heat. Then, toss in the pasta.  Fold the pasta into the sauce.  Season to taste.

3. Next, divide the pasta into individual ramekins.  Top each filled ramekin with a mixture of panko crumbs and parmesan cheese.  Place the ramekins on a baking sheet and slide into the heated oven.  Bake the pasta until the panko crumbs begin to brown.  Remove and serve immediately.

“It’s All Gravy”- Gardein Stuffed Turk’y with Vegan Mushroom Gravy

It’s November and right around the corner is one of my favorite holidays!  I absolutely love Thanksgiving, or practically any holiday that involves a giant feast with my family.  But, Thanksgiving in particular has something special about it.  My family is large, loud and does an incredible Thanksgiving meal.  Last year we even had the addition of an impromptu dance party.  I can’t wait to head home to Florida for a few days of rest, relaxation, good food and time with my friends and family.

But, until then, I’ll be working on some Thanksgiving themed recipes for all of you.  Yesterday, I spent the day baking numerous pies with my amazing kitchen team for a new restaurant that will be opening in LA soon.  So, by the time I got home I was dead on my feet.  So, I decided to opt for a semi-homemade dinner.

I’ve always been a huge fan of Gardein products, but once I tasted their new Savory Stuffed Turk’y, I was hooked!  They took the usual Vegan chick’n and filled it with an amazing stuffing!  It’s a vegetarian/vegan’s dream come true!  The package comes with its own gravy, but I thought I’d just create my own with the veggies I had in the house.

What You Need:

2 Gardein Savory Stuffed Turk’y (defrosted)

2 Tbsp. Earth Balance Butter

1 Large Carrot (peeled and diced)

1 Medium Onion (diced)

2 Cloves Garlic (minced)

Thyme or Oregano (to taste- I used Oregano, but Thyme would have be delish too)

2 Tbsp. Flour

2/3 Cup Vegetarian “Chicken” Broth

~1/2 Cup Soy Milk (or non-dairy milk of choice)

Salt/Pepper (to taste)

1 Large Portabello Mushroom Cap (diced)

1. Heat a large saute pan on medium.  Toss in the butter, onions, garlic and carrots.  Saute until softened.  Add the mushrooms and allow them to release their liquid.  Then, add in the 2 Tbsp. of flour.  Stir to combine.  Make sure there are no signs of flour left.  Then, pour in the broth, stirring constantly.

2.  The mixture should begin to thicken.  Next, pour in the soy milk a little at a time.  Stirring to combine.  Season the mixture with salt, pepper, thyme or oregano to taste.  Allow the sauce to simmer and thicken. 

3. Serve the Savory Stuffed Turk’y and gravy with steamed kale and brussel sprouts!

What are all of you planning for Thanksgiving?

“What’s Cookin’, Good Lookin’”- Veggie Pride Parade LA!

Calling all LA-ers!  Tomorrow is the Veggie Pride Parade in Santa Monica!  I’ll be heading over to the westside of LA to check out all the great Veggie festivities.  There will be tons of delish Vegan food, non-profit organizations, shopping, guest appearances, speakers and great entertainment!

Whether you’re a Veghead or not, come out and spend the day in the sun in Santa Monica!  Send me an email if you’re heading that way, maybe we can have a Delish Your Dish meet-up!

I look forward to Veg-Parading with all of you!

“Step Aside Oreo, There’s a New Sandwich Cookie in Town”- French Macarons: French Sandwich Cookies

The other night I got to Sous Chef for the French Macaron baking class at Sur La Table.  I’ve always wanted to bake a giant batch of these adorable sandwich cookies, but I’ve never had the chance to learn the proper technique.  Thanks to my good friend and amazing chef, Vanessa DiStefano, I learned the key to making perfect Macarons!

I baked tons of Macarons alongside the class participants!  We had four different flavors: Chocolate Macarons with Cocoa Custard Cream, Raspberry Macarons with Raspberry Jam Cream, Green Tea Macarons with Matcha Cream and finally Coconut Macarons with Rum Cream.

I must have eaten 10 of these delish little creations, but it was well worth it!  The class was a blast and all the “students” were in Macaron heaven!  I can’t wait to bake up some of these addicting cookies for my Thanksgiving feast.

If you’re interested in some of the recipes from the baking class, feel free to email me which ones you’d like.  These recipes are courtesy of Sur La Table. 

Also, if you’re eager to learn how to create and bake these wonderful treats, check out the Sur La Table website to find a cooking class near you!