Taco Island at the Rhythm & Joy Festival

I'd like to invite all you locals to the Rhythm & Joy Festival on Saturday, August 30th from 11:00 am to 8:30 pm at the Warner Center Park, 5800 Topanga Canyon Blvd, Woodland Hills. Don't miss out, admission is free. 

Taco Island will be serving vegan street tacos & nachos at the fest.  Don’t forget to leave room for dessert.  We'll have yummy vegan baked goodies from Pastry Chef Kristi Descher. 

The Rhythm & Joy Festival is a celebration of music and transformation.  This all day event will have “Do-It-Yourself green presentations, eco-friendly educational activities and inspirational presentations that will address the need for sustainable living and promote the importance of protecting the environment. In addition, attendees are invited to participate in a full day of yoga classes offered free and explore the amazing properties of alternative healing modalities at the Wellness Healing Oasis including Reiki, Prana healing, cranial sacral therapy, acupressure, reflexology, Sweedish and shiatsu massage and much more.”

Fun, fun, fun!!!

Craig & I would love to meet you all.  Stop by and say hi.

Mario’s Fast & Easy Pomodoro Pasta Sauce (vegan)

My garden has started to reward me with some beautiful tomatoes.  I have some heirlooms, romas, and sweet cherry tomatoes.  Now, what to do with them?  Pomodoro sauce… a simple pasta sauce made with garden fresh tomatoes, garlic, olive oil, and herbs.

Romas, Sweet Cherries, & Heirloom Tomatoes 

My friend, Dennis, shared an almost foolproof recipe for making homemade pasta sauce with these same ingredients, courtesy of his dad, Mario, who is a retired Italian chef.  So, I made a batch the other day.  I forgot how fresh and flavorful this sauce is.  I enjoyed it so much, I got a few more tomatoes from my garden and made some more.  Now, I’m hooked.  I can’t wait ‘til my babies are ready to be picked again.

Reduce Pomodoro Sauce

I love the freshness of this sauce and the best part is that it's ready in minutes.  If you have some garden tomatoes ready to go, give this recipe a whirl. 

Vegan Fresh Pomodoro Sauce over Angel Hair Pasta

Mario’s Fast & Easy Pomodoro Sauce Recipe

Chopped garden fresh tomatoes (I used my heirlooms and romas)

Chopped garlic

Olive oil

Fresh chopped herbs (I used basil from my garden)

Salt and pepper to taste

Heat olive oil in a skillet.  Add chopped garlic and a little salt.  Cook about 1 minute (not too long – burnt garlic isn’t tasty).  Add chopped tomatoes and cook until tomatoes soften and thickened  (Reduce sauce down to about 1/3).  Add chopped herbs.  Serve over cooked pasta.  Craig likes to top it with vegan parmesan (he likes Go Veggie! brand)

Dreamy, Creamy Vegan "Cheese" Quesadillas

Vegan creamy, cheesy quesadillas… do they exist or is it just a dream?  Flashback… pre- 2009 I wasn’t so sure.  Years ago, I used to love the “cheese” quesadillas at Green Leaves in Los Feliz.  My friend, Sheri, and I used to go there and I’d die over them.  At that time, I didn’t know about any vegan “cheeses” that would make the grade.  People were even questioning whether or not the “cheese” Greenleaves was using was truly non-dairy “cheese”. 

Since 2009, things changed.  Daiya came up with vegan “cheese” shreds that melt and taste pretty darn good.  Vegans were ecstatic!  Finally a product that resembles cheese.  Wait a minute… can things get better?  For sure, for sure, for sure.  Daiya now has a “cheddar” wedge with magic for turning into a saucy consistency.  I melt it with a few choice ingredients and there you have it… the foundation for vegan quesadillas. 

Vegan Cheese Quesadillas 

Dreamy, Creamy Vegan “Cheese” Quesadillas Recipe

Daiya block cheddar-style

Jarred or homemade red salsa or Ro*tel’s

Unsweetened non-dairy milk (I use soy or almond)

Flour tortillas

Oil

Cut Daiya block into smaller chunks.  (I purchase mega blocks of Daiya especially made for food service, so I don’t know exactly how much to use.  I’d try a good portion of the 8 oz. package to start.)  Put chunks in a small saucepan with some of non-dairy milk.  I use the milk to help the Daiya melt without burning and for creating a spreadable consistency.  You can also try using a double boiler to melt the “cheese”, but I’d still add a little “milk”.  After the “cheese” melts, add the salsa or Ro*tel’s to the saucepan and stir.  Remove from heat.

Spread the “cheese” mixture on one side of the flour tortilla and cover with another tortilla.  Heat a large oil-coated skillet.  (I use a good amount of extra-virgin coconut oil.)    Place the tortilla in the skillet and cook until slightly golden brown.  I cooked mine until they become golden and have a delicate, slightly crisp texture.  Turn and repeat on the other side.  Remove from heat.

Cut into 8 wedges.  Serve with vegan “sour cream”, salsa, guacamole, cilantro, green onions, or anything else your mind comes up with. 

*You can add other yummy ingredients to make your quesadilla unique.  Try some jalapenos for pop, seasoned vegan “chicken” or “ground beef”, soy “chorizo”, thinly sliced grilled bell peppers, onions, etc.

Congrats to the VeganTemptress - The First Time a Vegan Chef Wins Cutthroat Kitchen

Cutthroat Kitchen is Craig and my favorite show on Food Network. It is one of our Sunday night staples.  Last night was the first time a vegan chef won on Food Network's show Cutthroat Kitchen.  In fact, it's the first time we ever saw a vegan chef on the show.

Cutthroat Kitchen is different from most Food Network cooking competition shows, where 4 contestants cook their version of a chosen dish and are judged by celebrity judges. The twist in this competition is that sabotaging your opponent isn't only encouraged, but is for sale.  Contestants can purchase sabotages to hinder and at times destroy their competition.  Love it!

On last night's show, Chef Kristina, the Vegan Temptress, showed her vegan cooking chops with plant-based versions of corn chowder, gyros, and ginger snap cookies.  I thought she was done when she had to use pickled sushi ginger as her only form of ginger in her cookies (one of the many sabotages doled out her).  She came through like a champ and used her cunning culinary knowledge by pouring coconut milk over the ginger to soak up the pickled flavor and concealing the overbearing taste. Great job!

Congrats to the Vegan Temptress and thank you for making a good name for vegan food.
Good luck - hope to hear of your vegan restaurant opening soon.

Fresh Vegan Spring Rolls (Gỏi cuốn) with Peanut Sauce

I fell in love with spring rolls after trying them at Au Lac in Fountain Valley.  These babies are not fried, but made with fresh ingredients.  I know, not really junk food… but what the hell, they taste great anyways.  I was so hooked on them, I had to give them a try in my own kitchen.  I found out they’re really easy to make and great for summer. 

A little history, the spring rolls I make are from Vietnam.  They’re referred to as Gỏi cuốn and are traditionally made with pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in Vietnamese bánh tráng (commonly known as rice paper).  Gỏi cuốn comes in at a whopping 30 on the World's 50 most delicious foods by CNN Go 2011.  So, why not give’em a try?

Vegan Fresh Spring Rolls

Vegan Fresh Spring Rolls (Gỏi cuốn) Recipe

Ingredients

Rice paper (you can get these at oriental food markets)

Rice vermicelli

Carrots – cut in thin slices

Bean sprouts

Romaine lettuce

Mint leaves

Cilantro stems

Fresh basil leaves

Vegan “shrimp” – I found these at Vege USA* – but I don’t usually use them for this recipe.

Cook rice vermicelli according to directions on the package and drain.  Set aside.  Fill a shallow bowl with warm water.    To assemble – dunk the rice paper in the shallow bowl, it will soften pretty quickly, then pull out.  Be careful, the rice paper could rip.  Place flattened rice paper on cutting board or large plate.  Place 1 piece of lettuce about 2/3 down from top of rice paper.  Carefully place all ingredients near or in the lettuce.  Fold sides over and roll from the bottom up.  (I’ll get you a video link soon.)  Set rolls aside.

Rice Noodles & Rice Paper

Vegan Peanut Sauce Recipe

Peanut butter

Vinegar

Brown sugar or non-refined sugar

Shoyu (soy sauce)

I don’t really measure my ingredients and for this recipe, it goes a lot with your own personal taste.  Try starting with ½ c peanut butter and add 1 Tbsp of brown sugar, 1 tsp of shoyu, and 1 tsp of vinegar.  Combine all ingredients and mix with a little water.  Adjust to your taste.  I like mine a little sweet and simple.  Try making it your own by adding other ingredients:  lime juice, canned coconut milk, or for a little zap add chili oil. 

There you go… restaurant style spring rolls with peanut dipping sauce.  Yum-mee.  Ngon!

Fast, Fresh, & Easy Pico de Gallo, Salsa, & Guacamole

It’s going to be getting pretty hot here, the forecast says we’re going into the triple digits later this week.  Taking that into consideration, my garden is going into full bloom.  Hint: for the gardeners out there, never plant buttercup squash, crooked neck zucchini, or cucumbers too close together.  I did and they took over my garden.  My buttercup squash became a monster.

My Out of Control Garden

Well now, I’m going to have mega amounts of tomatoes soon.  So, what to do with them?  How about pico de gallo, garden fresh salsa, and guacamole?  Three easy go to garden fresh ideas and to top it off – they’re traditionally all vegan. 

Pico de Gallo Recipe

Tomatoes - chopped

Onions - chopped

Cilantro - chopped

Lime

Salt

Combine chopped tomatoes, onions, and cilantro in a bowl.  Squeeze the lime and add the juice into the bowl.  Add salt to taste. Yes, that’s it!  Super easy and fresh.

Fresh Garden Salsa Recipe

3 large tomatoes

1 small onion - chopped

1 jalapeno - chopped – add more to taste (if you don’t like it hot, cut out the seeds and deveined)

1 clove garlic - chopped

Cilantro – handful -chopped

Lime - juiced

Salt

Place tomatoes on a baking sheet and roast in the oven until soft.  Take out of oven and let cool.  Place all ingredients in a food processor or blender.  Add salt to taste.  Ready to eat with chips.  Easy and garden fresh. 

Guacamole Recipe

Avocados

Tomatoes - chopped

Onions - chopped

Cilantro - chopped

Lime – juiced – to taste

Salt to taste

Cut avocados in half and take out pit.  You can use your knife and hit the blade into the pit, then pull out.  The pit should come out easily with the knife blade.  Spoon out the insides of the avocado into a bowl.  Mash avocados.  If you made pico de gallo, add some to the bowl of avocados.  If you didn’t, add the rest of the ingredients and mix together.  Add salt and lime juice to taste.  Serve with tortilla chips.  

Take-Out Cantonese-style Vegan “Chicken” Chow Mein

Craig is originally from the east coast and I’m from Chicago.  We both found that LA’s Chinese food is different from what we had as kids.  I’ve been missing the Cantonese-style Chow Mein my family had always ordered from China Chef restaurant.  I remember the pan-fried egg noodles topped with veggies in a light, garlic, white sauce.  Yummy!  Craig recalls the same kind of dish on the east coast. 

I recently went to the 99 Ranch Market in the San Fernando Valley and saw packages of refrigerated Cantonese egg noodles.  Now, egg noodles aren’t vegan.  I checked the ingredient list of the packages and found a pancit noodle without egg.   I guess that would have to do.  Pancit is a thicker noodle than the traditional Cantonese egg noodle.  Pancit noodles originate in the Philippines.  I bought a package with a very plain label.  I think it's made by a local company.

Vegan Pancit Fresh Noodles

So, if you’ve never had Cantonese-style noodles, they’re not the hard Chun King noodles from a can (that some people call chow mein noodles).  Imagine pan-fried noodles that are soft and chewy in some places and a little crunchy in others.  They’re so good, they’re addictive.  But, I have to admit, they’re not totally healthy.

Pan Fried Pancit Noodles

This recipes pretty much hits the nail on the head.  It takes me back to the take-out Chinese food my family used to get. It takes a little cooking chops, but well worth it.  Sorry, no bachelor style this time.  Give it a try anyway.

Take-Out Cantonese-style Vegan “Chicken” Chow Mein Recipe

1 package of vegan Cantonese style egg noodles (or pancit noodles)

Chopped green onions

Peanut oil

Vegan “chicken” sliced (I use Beyond Meat “chicken” strips, but Gardein or Veggie USA’s will do too.)

Diced garlic

Diced ginger

Sliced celery

Sliced shiitake mushrooms

1 can water chestnuts sliced and drained (my mom used to call them ka-ding, ka-ding)

1 can bamboo shoots sliced and drained

Bean sprouts

Pea pods

Chopped tomatoes (this isn’t really authentic, but it tastes great)

2-3 tsp  molasses

2/3 c   veggie broth (or veg bouillon cube)

5 Tbsp  corn starch

2 ½ tsp  sesame oil

2 ½ tsp  vegan “oyster” sauce

Salt & pepper to taste

I know, the ingredient list is kind of long.  Fry up the noodles in a large wok or skillet coated with peanut oil.  Let sit and brown a little, then turn.  Do this a few times.  Add the green onions when done.  Put in oven to keep warm. 

In the same wok or skillet, coat pan with oil and fry the sliced “chicken” strips until slightly golden brown.  Add salt and pepper to taste.  Put in oven to keep warm. 

In the same wok or skillet, coat pan with oil and stir fry the garlic and ginger.  Add the sliced celery, sliced shiitake mushrooms, sliced water chestnuts, sliced bamboo shoots, and bean sprouts.  Continue to cook until veggies are softened, but not mushy.  Add the cooked “chicken strips”.  Add the broth or heat 2/3 c water and melt the bouillon cube in it and add it to your skillet.  Then add the tomatoes and pea pods.  Mix corn starch with a little warm water and molasses.  Pour over veggies.  Cook again until tomatoes have softened.  Pea pods should have a slight crisp to them.  Take off stove and add sesame oil and vegan “oyster” sauce and stir.  Add salt and pepper to taste.  Place veggies over noodles and top with fresh, sliced, green onions. 

食飯  Sihk Faahn – Eat!

* Vegan “oyster” sauce is made with mushrooms, instead of oysters.  You can find it in Oriental food markets.  If you can’t find it, try substituting shoyu (soy sauce).