Avocado, Roasted Squash and Tempeh Sushi with Homemade Pickled Ginger

These days, a meal just doesn't seem complete without some sort of root vegetable or winter squash involved. This is truly a winter sushi roll: grounded and hearty balanced with a nice dose of fresh. I used Kabocha squash, but you could easily use buttenut, parsnips or yams as well. It is really the rich sweetness we are after.

To me, avocados are pivotal to the successful vegetarian sushi roll, as they lend a certain unmatched creaminess and ability to satisfy the tongue. Another option might be some sort of flavored cashew cream drizzle (cilantro or basil?). The cucumber offers a crunch factor, and the tempeh a nuttiness, which all roll together into quite the flavor and texture burst. 

If you are making these rolls ahead for an impressive potluck contribution, store uncut and slice just before serving, to minimize "dryout".

Avocado, Roasted Squash and Tempeh Sushi with Homemade Pickled Ginger

Serves 6

Ingredients

5-inch peice of ginger, fresh

1/2 cup brown rice vinegar

1/2 cup water

2 tbs. unrefined sugar

1 1/2 tsp. salt

1 cup short grain brown rice

1/2 cup amaranth

1/2 cup coconut milk

3 cups water

tamari to taste

9 nori sheets

1/2 small kabocha squash, matchsticked

1tbs. coconut oil, melted

8 oz. tempeh, sliced thinly lengthwise

1 avocado, thinly sliced

1/2 cucumber, thinly sliced

1/2 bunch cilantro, washed

1 tbs. wasabi paste

1/4 cup tamari

Directions
To pickle ginger, slice as thinly as possible with a mandoline, or careful knife. Bring vinegar through salt to boil in a small saucepan, and add ginger. Turn down heat, and simmer for 10 minutes. Turn off heat and marinate for 30 minutes. Refrigerate until serving.

To roast squash, preheat oven to 375 degrees. Toss cut squash with coconut oil and salt, spread flat on a baking sheet, and roast for 25-30 minutes, stirring after 15 min, or until soft and beginning to crisp on the edges. Cool completely.

In a large pot, bring rice, amaranth, water and coconut milk to a boil. Turn down to a simmer, covered, and cook until liquid is absorbed, 25-40 minutes. Stir, add tamari to taste and cool.

Slice tempeh, cucumber and avocado.

Place a sheet of nori, shiny side down on a sushi rolling mat. Place about 1/2 cup of rice mixture on bottom third of nori sheet, and spread to reach both sides, ending with an even rectangle. Lie avocado, cucumber, cilantro stem and tempeh on top (for a visual, check the title picture). Using wet fingertips, wet the length of the end of the nori sheet. Carefully roll, tucking nori as it meet, into a neat and tight roll, moving away from you. Press to seal. Store if saving for later, or slice with a slightly wet knife into 6 if serving immediately. Serve with cooled and drained pickled ginger, as well as wasabi and a small dish of tamari.

Socca Flatbread

The cold weather has moved in, and my instinct to retire after dark, curled up on the couch with a mug of tea has as well. Oh Vermont, you do know how to turn a 26 year old into an old lady. The good news is that IT has arrived.  You guessed it: soup season. 

I could eat a bowl of soup all by itself, but it is also nice to have a big hunk of bread to carry it to my mouth once in awhile. Trying to avoid refined flour, and often gluten in general, I have developed a new love for whole grain flatbreads. Often multigrain and always loaded with herbs and spices, they are my perfect solution. Wholesome, nourishing and comforting. That is my kind of carbo-loading.

This flatbread took a trip to India, loaded with bits of toasted cumin and ajwain seeds, chopped cilantro and a nice smear of coconut oil. But it could easily go Italian, using fresh rosemary, bits of basil and topped with a smear of garden pesto. It is exclusive to chickpeas, but I could imagine substituting some out for brown rice, buckwheat or quinoa for some interesting twists. I like to grind my own grains to maximize nutrition and flavor, which can be done in a grain mill or high powered blender (another reason I love my Vitamix).  In a pinch, pre-ground flours works just fine. 

Try this flatbread served with a bowl of Red Lentil Dal or Mulligatawny Soup. It is also delicious as an appetizer with a smear of Babaganoush or your favorite hummus. 

Socca Flatbread

Serves 8

Ingredients

2 cups chickpea flour

2 cloves garlic, minced

1 teaspoon cumin seed

1 teaspoon ajwain seed (can substitute coriander seed)

1 tsp. salt

3 cups water

1 tbs. coconut oil

2 tbs. minced cilantro

additional salt for finishing

Directions

Preheat the oven to 400 degrees. 

If doing so, grind approximately 1 3/4 cups dried chickpeas to produce 2 cups of flour (stick them in the freezer for an hour first so that when you go to grind them the motor and volatile oils stay cool). Mince the garlic and set aside. Heat a small pan over medium heat and toast the seeds until fragrant, only a minute or so. Grind to a coarse meal using a mortar and pestle or small coffee grinder.

In a medium bowl, combine the chickpea flour, minced garlic, salt and spices. Add water gradually, until you reach the consistency of heavy cream. 

Prepare a baking sheet with tall sides with a layer of parchment paper. Pour in batter and tip to create an even layer. Bake for 15 minutes, using a convection fan if you have one. Remove, spread with coconut oil and garnish with cilantro and salt. 

Relax. Eat Well. 

Cilantro Lime Corn

I am all about quick and easy lately in the kitchen. I find that the flavors seem to pop and speak for themselves a little louder when there aren't too many other ingredients elbowing them for room. This corn side dish might seem a bit out of season, but was actually made from corn frozen from the summer's harvest, which makes it extremely simple to put together (I knew there would be a time when all of the prepping and freezing would pay off!)

The prominent flavors are cilantro and lime, both fresh and zippy, with a touch of raw honey and salt to round it all out. That is it: no oil, no garlic, no heat. Like I said, quick and easy. The results are extremely light and bright, but could be tamed with the addition of some cumin, red pepper flake or chipotle if that is your aim. Or sauteed in a bit of coconut oil for a hot side. You get the picture.

This week it accompanied a Cowboy Bean Quinoa Burger with a Spicy Avocado Mole Spread and some Toasted Cumin Roasted Roots. There is also a Pistachio Goji and Coconut Truffle finale, but I will save those pictures and recipe for another time (sounds good, right?). Yum.

Cilantro Lime Corn

Serves 6

Ingredients

3 cups corn kernels, blanched if fresh, or thawed if frozen

Juice and zest of 1 lime

1/2 cup cilantro stems and leaves

1/4 tsp. salt

1/2 tsp. raw honey

Directions

In a large bowl, mix corn kernels and lime zest. In a blender, blend lime juice, cilantro, salt and honey until smooth(ish). Pour over corn, mix and serve. 

Holiday Spinach and Pomegranate Salad

This is a post about repeating themes (are you flashing back to High School English class yet?? What were you wearing??)

This salad is not unlike the Arugula, Orange and Fiery Pumpkin Seed Salad posted back in September. And the seeds are a bit similar to those found in the Rubbed Kale Salad from November. Sometimes, repetition is key.

The art of creating in the kitchen (or in layman's terms: cooking) often comes down to finding a formula that works, and altering the ingredients to generate something new and brilliant. Because of my love for all things salad, this post is meant to be a guide for creating a delicious and interesting salad, customized for any season or occasion, using a simple formula and a good dose of creativity. 

And so here are the building blocks:

Fresh Greens: Baby Spinach, Mesclun, Leaf Lettuce, Shredded Cabbage, Torn Kale, Arugula, Dandelion, Frisee, etc. 

Crispy vegetables: Thinly sliced cucumber, Cherry tomatoes, Grated beets and carrots, Snap peas, Scallions, Radishes, Blanched asparagus, Sprouted French Lentils or Alfalfa Seeds etc.

Sweet Element: Apple chunks, Roasted squash, Orange segments, Dried cranberries, Currants, Quartered figs, Pomegranate seeds etc.

Savory Booster: Spiced Nuts and Seeds, Blue Cheese crumbles, Spice-rubbed Goat Cheese, Slivered Manchego, Homemade Croutons, Smoky Shitake Slices, Herbed Tofu, Olives etc.

Complimentary Dressing: Herbed Dressings, Fruity Vinaigrettes, Vegan Creamy Ranch or Caesar etc. 

Go forward and be bold! Want a salad to match an Asian meal? How about shaved Napa Cabbage, shredded Daikon Radish, Avocado Chunks, Ginger Toasted Sesame Seeds and a Miso Sesame Vinaigrette? Latin? Try Red Leaf Lettuce, Cherry Tomato Halves, Kalamata Olives, Goat Cheese, Fiery Pumpkin Seeds, and a Cilantro Lime Dressing. Indian? Baby Spinach, Roasted Eggplant Cubes, Chickpeas, Slivered Red Onion, Cashews and a Toasted Cumin Tahini Dressing sounds nice. 

You get the idea. The possibilities are endless, but the pattern simple. 

So here is this week's "Italian holiday" creation. To take it up a notch, I would throw in some roasted winter squash (I'm thinking delicata) and a few crumbles of the best blue cheese you can find (for those Vermonters out there, have you ever tried Boucher Blue?? NO? Please run, don't walk, to you nearest gourmet cheese supplier now. You can thank me later. Hunger Mountain Co-op is one such purveyor.) But this might push it into the category of a "meal in a salad", so it depends on how far you want to go. This time I served it with a Polenta Torta with eggplant, fire-roasted tomato sauce and tofu pesto ricotta, as well as garlicky Cannelini beans in a vegan cream sauce. I don't think the squash or cheese were missed. 

Holiday Spinach and Pomegranate Salad

Serves 6

Ingredients

1/2 lb. baby spinach

1 pomegranate, deseeded

1/2 cup currants

1/2 cup sunflower seeds

1 tbs. maple syrup

1 tbs. tamari

1/4 tsp. ginger

1/8 tsp. cinnamon

a dash cayenne

1/2 cup extra-virgin olive oil

juice and zest of 2 large lemons

1/4 cup apple cider vinegar

1 garlic clove, minced

1/2 tsp mustard

1 tsp. white miso

1/2 tsp maple syrup

1/2 tsp. salt

black pepper to taste

2 tbs. fresh sage leaf

Directions

To remove the seeds of the pomegranate, cut in half and carefully use your fingers to release the seed pockets, picking out any pith that tried to hang on. Don't mind the blood splatter pattern on your cutting board, it will come out. 

Heat a medium cast-iron pan to medium heat. Toss in the sunflower seeds and toast, stirring frequently for a few minutes until they begin to brown. Add maple syrup through cayenne and continue to cook for one minute. Remove from heat and cool. 

In a blender, combine olive oil through sage leaf, and blend until smooth. 

To assemble, toss spinach and currants with dressing, using just enough to coat the leaves without over-dressing (you may have some leftover). Place in serving bowls, and top with pomegranate and spiced sunflower seeds.

 Relax. Eat Well.

Raw Parsnip Rice Curry Bowl

Since the weather seems to be stalled at a balmy 50 degrees or so each day, I am prolonging the raw food movement in my life for a bit longer. 

I am often asked my opinion on "the raw diet", and always have to pause to collect my thoughts before responding. To sum it up: I fully believe in the importance of raw food within our diet. Fresh ingredients, prepared with intention in their raw state, provide us with energizing enzymes and abundant nutrients easily digested and assimilated. Just try a glass of fresh juice (juiced within minutes of consumption), full of fresh, organic colorful veggies and experience for yourself the rush that ensues. You can literally feel the energy pumping through each and every vein. 

That being said, I am not sure I am fully on board with eating completely raw, all the time. At least not for myself, especially in the climate I happen to call home. In my (professional?) opinion, the take home message here is: Include more raw food in your diet, on a daily basis, at every meal if possible. In menu planning, I always strive for at least 1 raw dish out of three, and often times a raw dessert. I am sure you will make the final judgement for yourself, but I urge you to pay a bit more attention (especially at breakfast!) and see what happens. 

This main dish is a fun and easy raw food preparation, including no fancy equipment (dehydrators, juicers etc.). The results are quite filling, and satisfy the need for savory often absent in raw food menus. 

Raw Parsnip Rice Curry Bowl

Serves 6

Ingredients

1/4 cup dried hijiki seaweed, soaked in orange juice for at least 30 minutes

6 medium parsnips

2 tbs. raw almonds, soaked for at least 4 hours if possible

½ lime, juiced

2 tbs. thai red curry paste (try the homemade version in this post for AMAZING results)

1 tsp. honey

1 tsp. tamari

2 tbs. coconut milk

1 tbs. coconut oil

1 cup shelled edamame, thawed if frozen

1/4 cup cilantro, minced

1 red pepper, thinly sliced

2 tbs. pickled ginger

1 avocado, chopped

1/4 cup raw cashews, chopped

Directions

Set hijiki to soak in enough orange juice to cover by 2 inches, as it will grow impressively. Drain and rinse. 

Wash parsnips well and cut into large chunks. Place in a large food processor fitted with the S blade (the most common one) and pulse until it resembles a rice.           

In a blender, process almonds through coconut oil to make the sauce.              

To serve, place parsnip rice in large bowls. Drizzle with sauce and toss to coat. Top with rinsed hijiki, edamame, red pepper, avocado, cashews and pickled ginger. 

Relax. Eat Well.

Caramelized Brussel Sprouts

I still have a hard time believing my despise for Brussels when I was a kid. What was I thinking? These days, they are like candy, especially after the frost bites and their sugars come out. Scrumptious. I was in heaven the other day when I spied a bag in the Lacroix Farm refrigerator while picking up my eggs. After a delicious dinner, I promptly emailed to request another 5 lbs. set aside for me. This week, my CSK members (hopefully) enjoyed these treats as part of Monday's dinner. 

Of course they are good for you (our childhood taste buds told us that), but even more importantly, they are unbelievably tasty! At the sad time of year when our fresh local produce suddenly seems quite sparse and monotonous, these sprouts are a welcome treat. 

I highly recommend using coconut oil in this recipe, as it definitely contributes to the character of the resulting dish. It is my favorite oil for medium to high heat situations, as it is relatively stable with a higher smoke point than most other virgin unprocessed oils. And the flavor: lip-smacking good.

Caramelized Brussel Sprouts

Serves 6

Ingredients

1 tbs. coconut oil

3 cups brussel sprouts, washed and halved

1 tbs. maple syrup

course salt and pepper, to taste

Directions

In a large skillet, melt coconut oil over medium heat. Add brussel sprout halves, cut side down, in a single layer. This may require batches if your pan is not big enough. Turn down the heat slightly, cover and cook undisturbed until the bottoms are golden brown and the sprouts are tender when tested with a fork. Drizzle with syrup, stir and remove from heat. Sprinkle with salt and pepper and serve immediately. YUM.

Rubbed Kale Salad in a Lemon Tahini Dressing

Like many people, my love for raw kale was not immediate. Let's face it, the stuff can be bitter and a tad much to get through. It took some experimenting and advice-searching to discover the techniques to making raw kale salads go from "blah" to "aaahh", but in my kitchen (and head), the switch has been turned. 

Here is the secret: to break down the rough and tough leaves, dress the kale and then rub or massage it for a few minutes with your fingers. It's fun, really. You'll notice the leaves start to turn a deeper green and lose a bit of their structure. Add your toppings and then let your entire salad sit for 15 minutes or so before serving. The result is a heady salad that tastes just as delicious as it does healthy. I swear, I can feel the chlorophyll energizing my cells before I can even put down my fork.

This salad comes along with maple toasted sesame seeds, tiny dried currants and diced crystallized ginger for a warming fall dish. Chewy, zesty with little bursts of crunch, the flavors and textures both run deep. 

I probably don't have to convince you how healthy kale is, but here is a bit of information to help you enjoy every bite. High in fiber, Vitamin K, iron and omega-3 fatty acids, it is considered a "hearty green" in the cruciferous family. This particular family (think broccoli, brussel sprouts, cabbage etc.) has been connected to a myriad of health benefits, including lowering the risk of cancer, heart disease, diabetes and auto-immune disorders while promoting blood sugar regulation and decreasing inflammation. To top it all off, the sesame seeds in this dish provide additional iron and calcium along with healthy monounsaturated fats. 

Rubbed Kale Salad

Serves 6

Ingredients

1 large head of kale

1/2 cup unhulled sesame seeds

1 tbs. maple syrup

2 tsp. tamari

1/2 tsp ginger 

1/4 cup tahini

juice and zest of 2 lemons

1 tbs. olive oil

1 large garlic clove

1 tsp. maple syrup

1/4 tsp salt

1/4 cup dried currants

1/4 cup crystallized ginger, minced

Directions

Remove kale stems, tear leaves into bit-size pieces and wash and dry thoroughly. 

Heat a medium cast-iron pan over low-medium heat. Add sesame seeds and toast, stirring occasionally, for about 5 minutes or until seeds begin to brown. Add syrup, tamari, and ginger, tossing to coat. Continue to toast for another minute, remove from pan and let cool. 

In a blender, combine tahini through salt to make the dressing. Blend until smooth. 

Pour dressing over prepared kale and toss to coat. Using your finger tips, massage dressing into the kale until leaves begin to turn dark green and lose some of their structure. Test for texture and flavor, adjusting seasonings as necessary (you may want to add additional salt). Toss in currants and minced crystallized ginger. Set aside to let the flavors marry for about 15 minutes before serving. 

Relax. Eat Well.