Recipes – Page 5

April 26, 2016

Mushroom-Cauliflower “Risotto”

A few weeks ago, my dietetic internship group had a class field trip to Tolosa Winery in San Luis Obispo. (I know, we are totally suffering). It was a gorgeous day, we had lunch alfresco, and we learned all about the process of winemaking at Tolosa. #fieldtripgoals, right?

One of the cool things about this winery is that they are SIP Certified. SIP stands for “Sustainability in Practice”, which is a certification in the wine industry that focuses on the 3 “P’s” of sustainability- people, planet, and prosperity. Some of the standards of certification include water conservation and clean water usage, energy efficiency ( all about reducing that carbon footprint), and safe pest management (think beneficial insects and cover crops). Can I get an AMEN??? (or should it be cheers?)

If you want to drink some wine (and do some good), you can check out the list of SIP certified wines and vineyards here.

Not a painting, I swear.

Let’s talk wine pairings. I picked up a bottle of Pinot Noir from Tolosa to give to my wonderful mommy, since those cherry notes are her jam, and she was majorly hinting all about her favorite type of wines once she found out I would be at a winery. 😉 I’m not much of a wine drinker ( though I do love a glass of chilled rose like every other basic girl out there), so I did plenty of research to make sure I got today’s food/wine pairing right.

Pinot Noir goes really well with earthy, savory, mushroom flavors. So, *lightbulb*, I threw together an amazing mushroom-cauliflower “risotto”. This “risotto” is completely made from veggies. Yep, that’s right, there’s no rice involved, just good ‘ol cauliflower. Best of all, it is so easy to make creamy cauliflower rice!

Have you ever noticed that cauli is crazy crumbly? If you have ever chopped up cauliflower, you know what I am talking about. Those little bits go flying! (If you are not in the mood for cauliflower’s temperament, word on the street is that Trader Joe’s has started selling “riced” cauliflower. Thank you, Joe for doing all the dirty work.)

But even if you can’t get your hands on pre-riced cauliflower, give the recipe a go! The chopping is worth the end result, promise! One tip that helps is to put your cutting board inside a baking sheet with edges, which helps to catch some of the little rogue cauliflower crumbles. And that’s your weekly Helpful Hint from Heloise.

So let’s discuss this “risotto” a little bit more… It’s rich, creamy, and comforting. Buttt there is no butter or cream involved. In fact, the only dairy that might make an appearance is the cheese you can choose to garnish on top (or omit, if your keeping it vegan).

I love that the richness of the risotto pairs well with the Pinot without actually feeling heavy once it hits your stomach. It’s amazing how mushrooms and cauliflower completely transform into something so luxurious and flavorful while still maintaining their nutrition powers-fiber, antioxidants, B vitamins, to name a few. Now stop drooling on the screen and go make it!

Mushroom-Cauliflower “Risotto”

Serves 2-4

1 head of cauliflower

12 oz assorted mushrooms (I used shiitake and Portobello), chopped

1/2 medium onion, diced

1 clove garlic, minced

1/4 cup veggie broth

1 TBS olive oil

1 heaping TBS oat flour- hear me out on this: the oat flour is my secret ingredient for really thickening up the “risotto” and making it feel rich and creamy. If you don’t have oat flour, just pulse some oats in a blender or food processor to make a flour. So quick!

1/4 tsp dried thyme

salt and pepper, to taste

2 TBS chopped parlsey

Garnish: more parsley, cheese, truffle oil (all optional, but totally divine)

Chop cauliflower to make “rice”, making sure pieces are 1/4 inch or smaller. Set aside. Add oil to a dutch oven, (or other large pot that holds at lest 3.5 quarts) over medium heat. Add onions, garlic, and thyme, and sauté until onions are translucent. Deglaze the pot with the veggie broth. Add cauliflower, and cook for 7-8 min. Stir in mushrooms, cover pot, and cook for 7-10 more minutes, until mushrooms and cauliflower are tender. Now is the time to add the oat flour. Simply stir it in, and you will notice the mix start to thicken, and any excess broth will become creamy. Stir in parsley. Taste dish, and add salt and pepper as desired.

To serve, garnish with parsley, cheese, and truffle oil, if you so choose. ( I always do 🙂 ).

Have you tried cauliflower “rice” before? Do you think I hit the mark with my wine pairing choice for this dish? Sommeliers are welcome to provide advice in the comments. Make the “risotto” and let me know how you like it!

As always, have a fabulous week!

XO,

Alexandra

April 9, 2016

Vegan Carrot Top Pesto

Think back to a time when you bought carrots that still had their lovely stems attached. (Hopefully it wasn’t thaaaat long ago). Perhaps you steer clear of the carrots with greens still on because you just throw ’em away as soon as you arrive home from the market. Stop tossing that green goodness away! I’m here to deliver a public service announcement: You can eat the carrot tops!! I mean, maybe you don’t want to just bite them right off the carrot reverse Buggs Bunny-style, but you can utilize them to bring a fresh flavor to some culinary staple recipes.

It’s pretty obvious that this recipe is very apropos for Earth Day, which is coming up on April 22. Using a food in it’s entirety, thereby reducing food waste, is very earth-friendly, and with this recipe for Vegan Carrot Top Pesto, it couldn’t be easier to do. So throw an Earth Day celebration, and whip up this pesto to really impress your friends. You could even do a carrot-on-carrot dish by topping caramelized, roasted carrots with the carrot top pesto. You’re welcome.

This pesto is perfect on pasta (duh), but it also makes a fabulous accompaniment to fish, chicken, or roasted vegetables. Stir a dollop into grains like quinoa or farro for a fresh boost of flavor. The carrot tops have different kind of herby-ness than the traditional pesto herb of choice, basil. But “different” is refreshing, bright, and zesty- especially with the addition of lemon.

Instead of pine nuts, we’ve got some nourishing pumpkin seeds, which are full of zinc, iron, magnesium, and phosphorus, just to name a few oh-so-important minerals. Nutritional yeast adds a subtle cheesy flavor, which allows us to keep this pesto vegan and appealing for all. (What up vegans, and dairy-free friends, I got you!) If you don’t have nutritional yeast on hand, don’t fret- you can always omit it. But I do highly recommend it for it’s versatility and high amount of B vitamins, so nab some to have on hand for all of your cheesy recipes!

Let’s get into the recipe! Just as a note, there isn’t an exact science to this. If your pesto is too tight, loosen it up with a glug of olive oil or a squeeze of lemon. If it’s not “nutty” enough, add more pumpkin seeds. Play with it and make it to your liking!

Vegan Carrot Top Pesto

4 cups thoroughly washed carrot tops, chopped
1/2 cup pumpkin seeds
1/4 cup olive oil
1 clove garlic, sliced
Juice from 1/2 a lemon
2 Tbs nutritional yeast
salt and pepper, to taste

Add all ingredients to food processor or high speed blender and blend until ingredients are well incorporated and hold together well. See, told you it was easy. 🙂

Tell me- How do you use pesto? Maybe you just eat it by the spoonful? (No judgement). I would also love to hear some of your favorite ways to use the parts of food we normally throw away! Have a fab week and a happy Earth Day!!

XO,

Alexandra

March 14, 2016

Shamrockin’ Smoothie

Who’s ready for St. Patrick’s day??? Funny childhood story: every year growing up,my sister and I would place our slippers at the end of our bed the night before St. Patty’s Day. (Disclaimer: we are not Irish in the least bit). In the night, the leprechaun, aka our mom, would stuff our slippers with little goodies and treats! We thought the leprechaun left presents in the slippers of all the children, but come to find out, none of our friends ever had this experience!! I remember one year, my sister got goo in her slippers, and I still got presents! Just goes to show you, it always pays to stay on the good side of a leprechaun 😉

While we are talking about St Patrick’s Day traditions, let’s get right to a fan favorite and the recipe inspiration of the day: the Shamrock Shake. The OG Micky D’s Shamrock Shake clocks in at 530 calories and 73 grams of sugar. That’s for a small!!! That’s more than 18 teaspoons of sugar, people! Curious about what gives the shake its neon glow and minty flavor? Why that would be the Shamrock Shake syrup, with a not-so-magical list of ingredients:

High Fructose Corn Syrup, Corn Syrup, Water, Sugar, Natural Flavor (Plant Source), Xanthan Gum, Citric Acid, Sodium Benzoate (Preservative), Yellow 5, Blue 1.

Now that’s a list of ingredients unfortunate enough to make a leprechaun cry. Let’s not make any leprechauns cry this year, and stick to something more wholesome and nutritionally dense, shall we? Enter my Shamrockin’ Smoothie, the green juice-loving, yoga-doing cousin of the Shamrock Shake. The recipe for this Shamrockin’ Smoothie is creamy, satisfying, and minty, of course! It basically makes you feel like you’ve found your very own pot of gold, and now you drink all of your smoothies out of it. #tumblergoals

Just being real here: I have never had an actual Shamrock Shake. So while I can’t claim that this smoothie will taste like the real thing, I can claim that it’s darn delicious and wayyyyyyyy more nutritious.

Don’t be scared by this list of ingredients. There is no food coloring involved in this recipe, unless you count the glorious, natural color that come from mint, spinach, and avocado. Wait- spinach, mint, and avocado? Alexandra, are we making a salad or what?! Trust me, you cannot taste the spinach, and the avocado adds creaminess like you wouldn’t even believe. Plus, why not boost the nutrition of our smoothie with some vitamin-rich leafy greens, and some healthy monounsaturated fats? Ya feel?

Shamrockin’ Smoothie

Serves 2-3

Ingredients:

1 medium frozen banana
1 small avocado
1 cup spinach
1 cup mint
1 1/2 cups milk of choice
a few drops of peppermint extract– adjust depending on how minty you like it
1/2 cup ice to use as needed to adjust frothiness to your liking
optional garnish- a few mint leaves, cacao nibs

Add all ingredients to blender except for ice and peppermint extract. Blend it up on high until smooth. Taste, then add ice if you want a lighter, frothier smoothie, and add a few drops of peppermint extract for that strong, minty flavor!
If you want those smoothies Instagram-ready, top with a few mint leaves and a sprinkle of cacao nibs. Happy sipping!

Tell, tell: Do you have any fun (or weird) St. Patrick’s Day traditions? Even though my mom is not living in my apartment, I am still putting my slippers out at the end of the bed. You never know, maybe an actual leprechaun will step in this year 🙂 ! Have a fab, very green week!

XO,

Alexandra

January 11, 2016

Winter Brussels Sprout Salad

It seems like brussels sprouts get a bad reputation as the Most Hated Veggie. I think this hatred starts for most in childhood, perhaps from a tragic home-cooked dinner gone wrong. Does the thought of bitter, rubbery steamed brussels sprouts bring back bad memories? Yep, maybe it was the brussels sprouts on your plate that stood as the only obstacle between you and dessert. Brutal. I’m so sorry if this type of experience caused you to take an oath against the little sprout forever. Hopefully today’s post will change that.

I never hated these green orbs, so maybe that’s why I feel especially passionate about making sure everyone knows how truly awesome they can be. Just as you would imagine with any green or cruciferous veggie, brussels sprouts are a nutritional powerhouse. They are full of vitamin K, vitamin A, vitamin C, folate, and potassium. Not to mention, brussels sprouts contain antioxidants including zea-xanthin, lutein, isothiocyanates, quercetin, and many more. These anti-oxidants work to protect against cancer and neutralize free radicals. Brussels sprouts also contain a sulfur-containing compound ( sulfur is the reason behind the pretty unmistakable smell that comes with the cruciferous veggie territory) called D3T for short. Feeling science-y? D3T is short for 3H-1,2-dithiole-3-thione. Anyone else having flashback to organic chemistry? Anyway, D3T and other sulfur-containing compounds in brussels sprouts support the body’s detoxification systems. Kind of must-have after the holidays, right? Say no to the juice cleanse and just eat this salad, please!

This salad is so full of contrasting textures, which is definitely one of the many reasons this salad is a star. You get the slight tender-yet-firm bite of the brussels sprouts, the al dente chew of the farro, the juicy burst of the pomegranate seeds, and of course, the creamy smoothness of the goat cheese. If you are in “detox-mode”, or you just don’t do dairy, feel free to omit the goat cheese. This salad is great as a side dish for dinner, or an filling entree for lunch. Some rosemary chicken would be bomb with this to add an extra boost of protein.

Winter Brussels Sprout Salad

Serves 4-6

Ingredients:

1 1/2 pounds Brussels sprouts, sliced in half
1 TBS oil ( I used avocado oil)
1 fennel bulb, sliced thin
1 cup cooked farro
2/3 cup pomegranate seeds
3 oz goat cheese
salt, pepper, to taste

For the Dressing: I keep it really easy. Typically when I make dressings, I don’t really measure the ingredients. I just eyeball it and go by taste. If it’s too tangy, add a bit more oil. If it’s too sweet, try more vinegar. Play with it and you will come up with your favorite “formulas”. There is a pretty standard rule to play by: acid to oil ratio of 1:2. Other than that, anything goes!

1 part balsamic vinegar
2 parts olive oil
1 TBS mustard
1 tsp maple syrup

Directions:

Preheat oven to 400 degrees. On a baking sheet, place brussels sprouts and fennel in an even layer. Drizzle with olive oil, and sprinkle with salt and pepper. Roast for 30- 40 minutes.
Make dressing while you wait for the veggies to roast. Simply add all ingredients to a bowl, starting with the vinegar, and whisk away!
When brussels sprouts and fennel are done roasting, place them in a large bowl. Add the farro, goat cheese, and pomegranate seeds, then toss it all together. Add the dressing, and toss once more. Bon Appetit!
As a note, it’s okay to add the dressing even if you are making the salad in advance. This is one of those recipes that can stay in the fridge to “marinate”. The flavors get even better the next day!

I’m not psychic, but I feel like brussels sprouts might have their “kale moment” in 2016. They started popping up as sweet and savory side dishes at trendy restaurants from New York to Los Angeles in 2015, but I think they might just reach mainstream popularity and get their much deserved 15 minutes of fame. Let me know in the comments- are you a brussels sprout lover or hater? Try this recipe, and I have a feeling you will fall into the former category. Have a fabulous week!

XO,

Alexandra

November 21, 2015

Pumpkin Lentil Curry

Thanksgiving is on the horizon, and if you are scrambling to find a dish to bring to the family/friend gathering, don’t fret! This pumpkin lentil curry is calling your name if you are a bit adventurous and willing to branch out to something a little more unconventional for the food festivities. (If you’re a purist, no worries, I totally get that Thanksgiving camp, too). Regardless of where you stand with regards to the appropriate spread for this holiday, you need to whip up this curry at least once this winter. Not only is it easy to make (just add all the ingredients to one pot,and simmer away) but it’s creamy and warm, and tricks you into feeling like you are diving into a big bowl of comfort food.

Unlike typical comfort food, though, this curry is oh so good for you. Eat up to nourish yourself from the inside out! I wouldn’t even blame you if you wanted an extra helping. The curry gets its creamy factor from pumpkin puree. Pumpkin is one popular squash during this time of year, and for good reason. It’s is a great source of vitamin A, which is an essential nutrient for healthy skin, eyes, and tissue repair. I can’t say that there are any health benefits if you get your serving of pumpkin in latte or cupcake form, so try to go for the real thing :).

The other key player in this curry is the mighty lentil! Lentils not only bump up the fiber and protein in this dish (keeping you fuller, longer), but they also add significant amounts of iron, folate, phosphorus, magnesium, and zinc!! Lentils have you covered with everything from bone health, to boosting immunity and aiding in DNA synthesis/repair. Now that’s a super food. Let’s get cooking!!

Pumpkin Lentil Curry

Serves 4

Ingredients:

2 cups pumpkin puree
1 cup lentils, rinsed
1 medium red bell pepper, diced
1/2 medium yellow onion, diced
2 cups spinach
2 1/3 cups bone broth or vegetable stock
1 Tbs coconut oil
1/3 cup coconut milk (the thicker, culinary kind, not the kind you put in your cereal)
1 tsp curry powder
salt, to taste
cilantro, for garnish
pumpkin seeds, for garnish

Directions:

Add onions and bell pepper to a large pot with the coconut oil. Cook until onions translucent, about 7 minutes.
Add bone broth to the pot, and bring to a boil. Add lentils, reducing to a simmer, and cook for 20-30 minutes until lentils are tender.
Add pumpkin puree, curry powder, and coconut milk to the pot. Simmer 10 more minutes so that all the flavors incorporate. Salt to taste.
At the last minute before serving, stir spinach into the pot, just to wilt the leaves. Serve nice and hot!
Garnish with pumpkin seeds and cilantro. Enjoy!

Tell me, are you a Thanksgiving purist, or do you like things with a twist? Also, what is your fave Thanksgiving dish? For me, it’s the stuffing, hands down. On another note, do you call it stuffing or dressing? I just never understood the “dressing” thing. Dressing is what you drizzle on salad, and it certainly doesn’t have bread as it’s staple ingredient.

One more thing- if you are looking for ways to prevent over-eating / over-indulging on Thanksgiving, check out this oldie but goodie post.

From me to you, have a wonderful Thanksgiving. I am soooo thankful to those of you who take the time to read my blog and join the discussion in the comments!! I wouldn’t be here without you!

XO, Alexandra

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