Spinach Lemon Pesto Spread

Are you looking for some alternative spread or dip that is healthier and more nutritious and also delicious? This is it.  With the spinach and garlic plus the nuts this is what health enthusiasts are longing for. With just one teaspoon coconut oil this beats any cheese laden dips anytime calorie wise.  The garlic gives it that irresistible flavor punch and the tanginess of the lemon juice and the saltiness of the Worcestershire sauce will excite and satisfy any palate. So delicious I eat this spread as is for my salty kick but this is excellent with plain crackers and your favorite veggies.

Spinach Lemon Pesto Spread

• 2 large garlic cloves
• 1 tsp coconut oil
• 2 tbsp onions, chopped
• 1/4 cup walnuts
• 1 cup loosely packed fresh spinach
• 1 tbsp fresh lemon juice
• 1/2 tsp Worcestershire sauce
• 1 tsp nutritional yeast
• salt and pepper to taste

Place all the ingredients in the blender and pulse till the ingredients are well mixed.  Serve over crackers or vegetables or chips.  

Slow Cooker Buffalo Chicken Dip

My daughter does not cook but she can whip up a real good Buffalo Chicken Dip.  This is her recipe.  It is made simpler with the use of the slow cooker and also easier to transport and serve for a potluck or an office party.

Here is the recipe of this addictive crowd pleasing dip or spread.  I gave some to a friend and her husband ate it in one sitting while my friend and I chatted when I arrived. So beware be sure you have your self control button on.

Slow Cooker Buffalo Chicken Dip

• 1 large chicken breast cooked and chopped or 12 oz chicken from a can
• 2-8 oz cream cheese
• 2 cups shredded mild cheddar cheese, (or a mix of mild and sharp cheddar)
• 1 cup Ranch dressing
• 1 cup hot pepper sauce

Place all the ingredients in the crock pot and cook on low for 6 hours or at high for 3 hours.  I cooked mine in an Aroma Brand slow cooker/rice cooker for 2 hours at slow cooker setting.

Serve with tortilla chips or vegetables.  

Onion Pepper Cranberry Relish

My daughter gave me a box of  Harry and David's variety of food goodies which included a bottle of onion pepper relish. I loved it and just decided I got to make something similar. I usually try to use what I have in my pantry full of canned foods from Aldis grocery store. For that piquant sweet taste I added to the list of ingredients written on the label of the bottle, whole berry cranberries from a can. I also felt the need to add orange marmalade.

I mixed all the ingredients and hoped to eat as is as most relishes and it was good but I decided to slow cook the ingredients to better come up with the consistency and taste of the bottle of onion and pepper relish from Harry and David's.  The slow cooking did mellow the onions and gave the thick consistency with the addition of cornstarch.

Relish without being slow cooked.

It has its own personality and not a twin of what I was copying but it is just as good. It has the characteristic spiciness complemented by some sweetness. Heaven on anything you put it in.

Onion Pepper Cranberry Relish

• 1-14 oz can whole berry cranberry
• 1 medium onion, chopped
• 1 red pepper, chopped
• 1 medium tomato, chopped
• 3 tbsp chopped jalapeno from a bottle
• 1 tbsp orange marmalade
• 1 tbsp cornstarch in 4 tbsp water

Add all the ingredients in the slow cooker. Cook for 6 hours at low or three hours at high setting.  I cooked mine for two hours in an Aroma brand rice cooker /slow cooker at slow cooker setting.

Serve as a dip for chips or vegetables or as a relish for your Christmas ham or New Year's Eve roast or even fish or seafood. I almost forgot also add as relish for your hot dogs and burgers.

Mixed Vegetable Fritters

I always wanted some kind of portable veggie bites to take with me when I have a back to back schedule in the morning and I need to eat lunch in between errands.  I found that need fulfilled by these delicious fritters, especially if they are baked since they are easier to handle and not that greasy.  The fried ones are of course more moist and has that added flavor from the coconut oil I used.

I obtained the recipe from the registration table during the International Women's Club meeting I attended this month.  The dish was called Mixed Vegetable Fritters and the author was Medhu Doshi.  Since I was late, the breakfast buffet table was almost empty and I am not sure if this dish was served that day.  I liked the list of ingredients featuring lots of vegetables and decided to try it.  I made modifications with the recipe based on what ingredients I had.  I also experimented with baking a batch of the fritters versus frying them.  I actually liked them prepared both ways. The fried ones were pillowy and moist but the baked ones, as expected was not oily and easier to handle when eaten by hand.

I would like to point out that the rice flour was an excellent binder.  It made the fritters moist and flavorful. You do not need eggs.  I highly recommend its use. The recipe also called for chickpea flour which I did not have and used instead all purpose flour. Instead of coriander in the original recipe, I used green onions.

I love these fritters and will be my go to food on the run.  It is delicious and healthy too! They could be one of your holiday appetizers.

Mixed Vegetable Fritters

• 1 onion, quartered
• 1/4 head of cabbage
• 1 cup baby carrots
• 2 inch daikon radish, peeled (you can substitute plain radish)
• 1 cup spinach, chopped
• 1/2 cup green onions, chopped
• 1 1/2 cup rice flour (I used Mochiko brand sweet rice flour)
• 1/2 cup all purpose flour
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 2 tsp salt or to taste
• 1/2 tsp black pepper
• 1/2 cup water or more

If baking:  Preheat oven to 400 degrees Fahrenheit.  Spray a 13 x 9 cookie pan with cooking spray and set aside.

Place the 4 first ingredients in the Vita Mix blender or high power blender or food processor in the sequence given or you can chop them by hand.  

Transfer the chopped vegetables into a medium bowl and add the spinach, green onions, rice flour, all purpose flour, turmeric, chili powder, salt and pepper.  Mix well. Add the water slowly to the mixture till it has the consistency of mashed potatoes.  You might need to add more water.

Take two tablespoon of the mixture and form into patties.  

If baking:

Place the patties in the sprayed pan and spray  the patties with cooking spray and bake for 30-35 minutes till brown. Flip halfway during the baking process.

If frying:

Heat 4 tablespoon coconut oil or other oil in a saute pan and shallow fry the patties till the fritters are slightly brown. Flip when one side is browned.
You can also deep fry in a 350 degree fryer.

Eat with catsup with or without Sriracha.

Vegan Eggplant Sweet Potato Kefta Balls

I love eating at Aladdin Eatery. I relish their Turkish dishes especially the Kefta which is served as Kebabs. This vegan version of this particular dish in this blog post has the flavor of the spices of Kefta and uses eggplant and sweet potatoes in place of the traditional lamb or beef used in this Turkish dish. I also prepared it into balls instead of the more familiar cylindrical shape.

I based this recipe from the one in the blog Skinny Taste with a lot of modifications. Instead of beans to hold the eggplant mixture together I used sweet potatoes. You can retain the use of beans for more protein if you like. I also substituted  celery for the parsley since I did not have this herb. I also increased the flavor of the original recipe by adding homemade Turkish spice rub which I have published previously in this blog. This transformed the original recipe to the glorious Kefta.

I baked the balls which browned well with a sort of mushy center. One could also pan fry it which I might try next time I prepare this.  I might also add more Panko crumbs and blend it less vigorously in the food processor to add firmness to the prepared Kefta balls. The other thing I might do so I can control the consistency of the eggplant is to microwave it rather than saute it.  I have done this previously with a lot of success in this blog.

I decided to serve the balls in the form of a wrap using Ranch dressing (vegan recipe here) as the sauce and with lettuce and tomatoes. So refreshingly delicious. You can also serve this with marinara sauce over pasta or on a bun.

Vegan Eggplant Sweet Potato Kefta Balls

(Adapted from Skinny Taste)

• 1 tbsp coconut oil
• 1/4 cup water
• 1 lb eggplant, unpeeled and cut into 1 inch cubes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 stalk celery, sliced
• 2 tsp Turkish spice rub (recipe here)
• 2 medium sweet potatoes, cooked, peeled and cubed
• 1 tsp oregano
• 1 cup Panko crumb or more
• 1/8 tsp red chili peppers (optional)
• more salt to taste

Preheat oven to 375 degrees. Spray a pan with cooking spray and set aside.

Heat 1/2 tbsp oil in a large saute pan.  Add the eggplant pieces and 1/4 cup water till the eggplant is soft. Season with salt and pepper.  About 10 -15 minutes.  Place the eggplant in the food processor bowl and pulse gently.

Add the other 1/2 tbsp oil in the saute pan and add the onion, garlic, celery and turkish spice mix and cook till the onion is translucent and the celery softened.  Add the mixture and the sweet potatoes in the food processor bowl and pulse gently till mix. 

Transfer the mixture to a bowl and add the oregano, red chili peppers if using and Panko crumbs  Adjust the salt.

Shape into balls or patties. (About 15 2-inch balls or patties).  Place in the pan.  Bake for 30 minutes then flip and bake for 10 minutes more.

Microwave Korean Sweet Potato Pancakes (Gluten Free)

This was inspired by the recipe for Korean Savory Pancakes found in the wonderful food blog Spicy Perspective.  These savory pancakes are vegetable laden Korean delicacy. The list of ingredients in this particular online source called for flour and eggs.  I try to adhere to a plant based approach to eating in which eggs are not used.  I also wanted to lower my consumption of non complex carbohydrates so I wanted the flour out.  I also wanted a microwave version and adding flour sometimes make the cookie or any dish tough if over cooked.  I wanted a more forgiving low maintenance microwaveable recipe that is reliable.

I have been successful with using banana in microwaved cookies and I thought of using it as the binder to take the place of eggs and flour in this recipe. Combined with mashed sweet potatoes, I envisioned the resulting product to have body. The presence of the salt and pepper and other vegetables would help make the patties or pancake savory plus dipping them in them in the spicy soy dipping sauce would also make you forget it has banana in the ingredients.   With the banana in the recipe, I skipped adding sugar called for in the original recipe.

The Korean pancakes are usually shallow deep fried but I decided to stick to microwaving to lower the fat content and just pan fry the microwaved patties using cooking spray to give more color to the surface of the pancake.  They are still soft not crisp but you would not mind that when you dip them in the Spicy Soy Dipping Sauce.  They are close to the fried version and healthier.

Microwave Korean Sweet Potato Pancakes  (Gluten Free)

Makes 5 small patties

Pancakes 

• 1 banana
• 2 medium sweet potatoes cooked (about 2 cups)
• 2 tbsp zucchini, julienned
• 2 tbsp red pepper, julienned
• 2 tbsp green onions, chopped coarsely
• salt and pepper to taste

Sauce

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp water
• 1 tsp sesame oil
• 1/4 tsp garlic powder
• pinch of red pepper flakes

Pancakes

• Mix in a bowl the banana and sweet potatoes.  Season with salt and pepper to taste.  Add the vegetables. 
• Microwave the mixture in the bowl for two minutes.  Shape into 5 large patties.  Arrange in a circle on a plate.  
• Microwave for 5 more minutes.  You can pan fry using cooking spray to crisp the cooked patties if you like.  Serve with the spicy soy dipping sauce.

Spicy Soy Dipping Sauce

• Mix all the ingredients in a small container.  

Strawberry Jalapeno Chia Jam

Easy jam to make. No pectin used. No boiling needed. Just mix the ingredients.  Adding the chia seeds is the secret in making this strawberry jam spreadable without using pectin.  I love some heat and sourness which I achieved by adding jalapeno and balsamic vinegar to the strawberries. Most recipes in the web that I referred to just stuck to the strawberry, chia and sugar combination like this wonderfully and beautifully written how to from Oh My Veggies.  

This version has a lot of spunk in it.  Do make a lot more than the recipe since it is extremely addictive you will be eating it straight like a dessert just like the Strawberries with Balsamic Vinegar  I posted in a post blog except this is the more spirited sibling.  

Strawberry Jalapeno Chia Jam

• 1 cup strawberries, chopped coarsely
• 6-8 pieces jalapeno from a bottle
• 1/4 cup maple syrup
• 1 tsp balsamic vinegar
• 1 tbsp chia seeds
• salt to taste (optional)

Place all the ingredients in a bowl and mash with a fork or you can place them in a blender pulsing till mixed. Either way you want the consistency of the strawberries to be coarse and pieces visible.  

Serve over toast or crackers for breakfast or snack.  It can also be served as a dessert as is or as a topping over ice cream.  

Vita Mix Chia Cheese Pimiento Spread

The chia seeds do make wonders in making this spread attain a creamy texture despite the absence of cream, butter or real cheese. I have eaten this over toast and as my filling for a sandwich.  (Have lettuce as a barrier between bread and this concoction or spread a bit of Earth Balance on the bread when using for a sandwich).

I have developed a craving for this spread both for its taste and texture.  It is also motivating that it has the superfood chia seeds performing a great role in making the texture appealing aside from increasing its nutritional value. .

I did use my Vita Mix Blender for this spread.  I placed the vegetable ingredients one at a time and in the sequence given and it worked.

I had this for my lunch as a sandwich and as my breakfast over bread that I toasted together with some spinach on top in my toaster oven.  Very satisfying.

Vita Mix Chia Cheese Pimiento Spread

• 1 onion, quartered
• 1 small cucumber, peeled and seeds removed, cut into 4 pieces 
• 1 large whole roasted red pepper bottled in water, drained well of any liquid
• 20 olives with pimento centers
• 6 oz Daiya cheddar cheese
• 2 tbsp chia seeds
• 2 tbsp dry garlic flakes or 4 fresh garlic cloves
• 1 tbsp Splenda or sugar (optional)

Place the ingredients into your Vita Mix blender according to the sequence given.  Drain off any liquid.  Let it rest in the fridge for 4 hours or overnight.  Serve over toasts or filling for a sandwich or as a vegetable dip.  

Spinach "Cheesy" Tostada

I have this for breakfast.  This is my answer to McDonald's breakfast burrito which I was addicted to prior to my plant based days.This is my healthier meatless version.  I used Daiya brand non dairy cheese to make it dairy free but you can use regular cheese if you are not plant based.  I decided to use spinach instead of lettuce as the green component of the tostada. Of course jalapenos graced the tostada and I used bottled sliced ones for convenience.  Remember it is still early in the day.

Since it is open faced I called it tostada. The tortilla has not been fried as customarily done if using soft tortillas. It gets crispy from being baked with the rest of the ingredients. I have used both flour and white corn tortillas.

This has the creaminess from the melted cheese complemented by the spinach and spiciness of the jalapeno not to mention the crunchiness from the baked tortilla.  You can serve with cubed watermelon and lime juice on the side.

This is simple no fuss five ingredient breakfast, lunch or dinner fare.  Let us include snacks and appetizers in its repertoire.

Spinach "Cheesy" Tostada

Serves one

• 2- 5 inch small corn or flour soft tortillas
• 1/2 cup spinach leaves, loosely packed
• 1/4 cup Daiya brand non dairy cheddar cheese or regular ones
• 2 - 4 bottled jalapeno slices or according to preference
• 1 tbsp sliced green onions

Preheat toaster oven at 350 degrees Fahrenheit using bake setting.

Line a pan with aluminum foil or parchment paper.  Place two tortillas on the pan and distribute the spinach leaves, cheese and green onions between the two tortillas.  Place a slice or two of jalapeno slices on top.  

Bake at preheated oven for 8 to 10 minutes till cheese melts and the tortillas turn crispy but not burnt.

Serve with a side of chopped watermelon squeezed with lime.  

Pulled Pork Rib Taco Quesadillas

This is a hybrid between a quesadilla and a taco.  It has the usual filling for a quesadilla, meat and cheese, and the traditional taco toppings of salsa, shredded lettuce and sour cream.  Whereas the tacos usually include these goodies inside the taco shell together with the meat they are now used as a topping in this hybrid recipe.  The quesadillas are ideal for this mode of adding these usual accompaniments to the tacos right on top because of the unique crispness of the tortillas used. This combination recipe is easier to eat and handle since all the fillings are encased in the tortilla rather than the taco shell.

I served this at our Book Club meeting last night held at the McGinnis Sisters Specialty Store in Monroeville, PA.  We usually have a themed dinner prepared by the talented Karen Novak, the Book Club and event organizer of McGinnis Store Monroeville but last night was a potluck affair.

Some, who did not mind the heat of the jalapenos, raved about it.  My picky taster, my husband, gave it a thumbs up too.

Below are photos I took during our meeting where we had for the book theme of the evening, "naughty heroines". We also had Brynn Chapman as a guest speaker. She is a prolific author of young adult fantasy books including the recently published The Requiem Red (click on image below for summary and to purchase). It was a great night of food and interesting discussions among friends.

Pulled Pork Rib Taco Quesadillas

• 2 cups cooked leftover pork (butt, ribs, shoulder), chopped (Note 1)
• a few tablespoons of the leftover sauce of the pork
• 1 onion, chopped
• 8 jalapeno pepper slices, bottled, chopped (Note 2)
• 2 cups shredded cheddar cheese
• salsa
• shredded lettuce
• 4-8 inch flour tortillas

Mix the cooked pork, some sauce, onion, jalapeno pieces and shredded cheese in a bowl.

Place a whole tortilla on a plate and fill half of it with 1/4 amount of the pork and cheese mixture.  Put the other half of the tortilla over the filled part.  Spray both sides with cooking spray.

Place the filled tortilla into a large preheated saute or griddle pan that has been coated with cooking spray.  Heat till the tortilla crisp up, carefully turn to the other side and crisp up this other side.

Cut into triangles and serve with shredded lettuce and salsa.  One can also serve the taco quesadillas with sour cream.  

Notes

1.  I used the left overs from the Cola Soy Sauce Ribs found in this blog.  It is an easy slow cooker recipe. You can also use this other recipe, The Rolling Stone Spare Ribs, from this blog.

2. You can also serve the jalapenos as a topping instead of being part of the filling.

Napa Cabbage Cilantro Mint Rice Paper Wrap with Almond Thai Sauce

I wanted a Vietnamese Rice Paper Wrap that did not require any chopping and using as little ingredients as possible.  I just purchased a big bunch of cilantro from the Patel Indian Store in Monroeville and a bag of mint that I wanted to use while fresh.  I also had some left over Napa cabbage that was sitting in the vegetable crisper in the refrigerator.  I was pretty tired to chop any other vegetables so I decided to stick with these two herbs and the Napa cabbage to satisfy my craving for a Vietnamese style rice paper wrap.

This definitely will not be complete without a good sauce and I opted to mix almond butter in a jar with store bought Thai Sweet Chili Sauce. Peanut butter can also be used instead of the almond butter but I am allergic to it.  

I had this yesterday for breakfast and again today.  It is that satisfying and comforting.  You can add more stuff to the ingredient list of this recipe but for me this works.  No chopping.  Hooray.  I have my fiber (vegetables and herbs) and protein from the almond butter plus the variety of nutrients from all of them.

Napa Cabbage Cilantro Mint Rice Paper Wrap with Almond Thai Sauce

4 wraps

• 8 Napa cabbage leaves
• 1 bunch of cilantro
• 16 mint leaves
• 4 rice paper

Place one rice paper one at a time in a shallow bowl filled with water enough to submerge each rice paper.  Leave it there until it is no longer crispy and you can lift it up without tearing.  Do not over soak.  

Transfer the rice paper into a plate and place two whole pieces of Napa cabbage in the middle of the rice paper and arrange the cilantro and 2 or more mint leaves on top so they are evenly distributed on the cabbage.  Fold one end of the rice paper over the vegetables and tightly push it towards you and then roll the rice paper tightly.  Cut in half and serve with the Almond Butter Thai Chili Sauce (recipe below).

Almond Butter Thai Chili Sauce

• 4 tbsp almond butter
• 2 tbsp Thai Sweet Chili Sauce
• water if needed 

Place the almond butter and Thai Sweet Chili Sauce in a small bowl and mix with fork until smooth. You may add water to thin it out if you like a thinner consistency.  I prefer mine thick.  

Cauliflower with General Tso's Sauce

If one goes to the Chinese buffets, one of the most popular dishes is General Tso's Chicken.  You can see this irresistible dish in almost all the overfilled plates. I have posted a Slow Cooker Healthier General Tso's Chicken recipe in this blog in the past.  I love its sweet and spicy taste and with that unmistakable kick in it that sets it apart from other sweet-spicy Chinese food.  Now that I am plant based I am still alive with all my cravings intact.  I decided to satisfy this yearning for this iconic Chinese dish by using cauliflower.  It is a hardy vegetable that I envisioned to be able to withstand being cooked in the sweet and spicy sauce and still retain its crunch.  I could have used tofu as this online website, the Minimalist Baker, has done but I just tofu-ed out for the week.  If this is eaten with quinoa instead of brown rice the protein requirement for the day can be met.

I used a tangy sweet spicy sauce in my Slow Cooker Healthier General Tso's Chicken with orange marmalade and juice in it.  It was really good but I wanted to try another recipe.  In this recipe, I based it on the one in the Minimalist Baker.  I did tweak it including adding chili garlic sauce.

Daphne Oz from the TV show The Chew has a recipe for General Tso's Cauliflower where she dredges first the cauliflower in rice flour cornstarch mixture with egg whites.  I did not have the motivation to go through that dredging step plus I want to stick to the plant based approach that refrains from using eggs.  So I decided to just cook the cauliflower florets with the sauce in the pan.  It is an easier procedure that even a burned out cook with no energy at the end of the day will be motivated to do.

I was really impressed that the cauliflower held its crunch as I envisioned and the sauce went really well with the florets.  The consistency of the sauce is left for the cook to decide.  I prefer mine thinner so I can scoop it with the florets and pour it in my rice or quinoa.  If it is to be served as an appetizer a thicker consistency will be the preferred so the florets are coated with the sauce as people pick them up.  It is a flexible and very easy recipe as you can see and so like the real thing, baby.  You can use it as a main dish, side dish or even as an appetizer.  Yes, yes.  I had it for breakfast today, the indicator it is addictive and haunting.

Cauliflower with General Tso's Sauce

Adapted from the Minimalist Baker  

                    

4 Servings

• 1 cauliflower head, cut into florets
• 2 tsp sesame oil
• 4 tbsp cornstarch
• 2 large garlic cloves, minced
• 1 tbsp ginger, minced
• 1 tbsp rice vinegar
• 1/4 cup maple syrup
• 1/2 -1 tsp chili garlic sauce 
• 3 tbsp soy sauce
• 1/2 cup water

Mix all the ingredients except the cauliflower florets right in the saute pan.  Let it boil and then add the cauliflower florets.  Continue to boil gently the cauliflower in the sauce until it is cooked but still has that crunch.  You can boil off as much of the liquid as you want until you get the consistency of the sauce you want.  Do not overcook the cauliflower, however.  Serve topped with sliced green onions and over rice or quinoa.  Enjoy.  So good.

My Plant Based Pizza with Stringy Mozzarrela, No Kidding

I am happy to announce I am eating pizza again even though I am plant based.  I just could not eat one without cheese so I avoided pizza.  If not for the dairy free Daiya brand mozzarella cheese I would have just given up on eating pizza on this plant based approach of eating.  In the past on this diet I have sneaked in a small piece of the regular non plant based pizza with dairy cheese but I was not happy about it.  I wanted my own substantial serving of pizza I would not be guilty of.

   

Dairy free Daiya mozzarella as the package claims is cheesy and stringy.  The taste is delicious and not the pasty kind you get from other brands.  I got mine at Mc Ginnis Specialty Food Store in Monroeville PA. It is a bit pricier than the regular mozzarella but definitely worth every penny for me.  They are so rich I just use less than what some would use of the regular version.

I decided to make my pizza using ciabatta bread I got from Aldis Grocery Store.  I placed the store bought marinara sauce on top and just placed the Daiya mozzarella cheese, mushroom slices and sliced yellow pepper on top.  I then sprinkled garlic powder, dry oregano, basil and parsley on top.  The garlic powder gives the taste to me of the Parmesan cheese that one sprinkles on most pizza.

This pizza works.  I am in pizza heaven.  As one T shirt I saw said, Life is Pizza and I got mine back. Thanks to Daiya cheese.

My Plant Based Pizza with Stringy Mozzarrela, No Kidding

1 serving

• 1 Cibatta bread, split into two pieces
• 2 tbsp Marinara sauce
• 2 tbsp or more dairy free Daiya Mozzarella cheese
• 1 small yellow pepper, sliced into four pieces
• 2 large button mushrooms, sliced into 6 pieces
• garlic powder to taste
• dry oregano, basil and parsley to taste

Spread the Cibatta bread with the marinara sauce.  Top with the cheese, yellow pepper and mushroom pieces.  Toast or bake in the toaster oven till the cheese is melted and the bread is toasted but not burnt (like mine).  Sprinkle garlic powder, and the dry spices to taste.  Enjoy!

Plant Based Olive Red Pepper Tapenade

This was inspired by the Good for You Olive Tapenade that I previously posted in this blog.  I wanted a plant based version that adheres to the no oil, no dairy, no meat, no fish limitations of this approach to eating healthy.  The previous version is a pretty healthy one.  This is a healthier but very close version.  It is surprisingly good and delicious even without the almonds and optional oil that were in the original recipe.  

This tapenade is more moist than the bottled tapenade that I have tasted.   It is not soggy however like a salsa.  It has a wonderful spreadable consistency and an exciting taste to boot.

Plant Based Olive Red Pepper Tapenade 

• 1/2 cup pimento stuffed olives 
• 2 garlic cloves
• 1 whole tomato, seeds removed            
• 1 whole fresh red pimento pepper
• 1/4 inch jalapeno pepper
• 4 basil leaves

Place all the ingredients in a micro processor and pulse till well blended. Put the mixture into a strainer till most of the liquid has drained.  You want it spreadable but not soggy.  

Serve with crackers or baguette slices.

Olive Roasted Pepper Cheese Spread and the 7 Secrets of Writing

I served this delicious, addictive cheese spread to the members of the Writers Group of Monroeville that I belong to and which is facilitated by the generous and talented Sharon Lippincott.  I would not have been writing for this blog had I not attended the Writers' Workshop she organized last summer.  Being there and listening to the three invited writers give their experience in writing short stories, essays and poetry as well as the conversations with the attendees gave me the push to proceed and just write, write and write for my blog. 

Sharon Lippincott

Recently Sharon Lippincott wrote in her blog, The Heart and Craft of Life Writing, the seven secrets of writing and as in all her postings she challenges the readers to do one task and for this one she wanted them to come up with their own seven secrets.  Here are mine.

1. It is a creative outlet.  It is the ultimate exercise in freedom.  "You own everything that happens to you" as  Anne Lamott's commented in her Facebook page.    Writing builds self-confidence and self satisfaction. You are creating something. You give voice to your thoughts and feelings     
2. It is a form of contemplation.  You see the significance of events, emotions that would have been taken for granted.  It deepens appreciation. It engenders gratitude. This is especially true when you look back, as far back as you can go.
3. It increases self-awareness and awareness of your surroundings or mindfulness.  It increases attention span and listening ability. I actually have experienced an increase in self knowledge and understanding of other people. 
4. It is educational.  I have to be accurate when I write my blog and looking up facts or verifying what I know helps me learn along the way.
5. It is very rewarding.  You really do not know the impact of what you write, though that might not be your primary purpose.  When you hear people express their gratefulness for something that you wrote which  have helped them or their loved ones, it is very heartwarming and gratifying. 
6. Writing helps chronicle events.  We do forget so it helps to write them down.  Looking back we have something to relish. So would your children, grandchildren, brothers, sisters, parents, grandparents, friends.
7. One thing more, you have an audience for your storytelling or need to verbalize your opinions or feelings.  It beats talking to yourself.

Olive Roasted Pepper Cheese Spread

Ingredients

• 2 cups shredded cheese (I used Mexican blend but you can use one or any combination of cheese)
• 1/2 cup chopped olives with pimento center
• 1 whole roasted fresh or bottled red or yellow pepper, chopped 
• 2 tbsps chopped onion
• 1/4 cup mayonnaise
• approximately 3 tbsp 2 percent milk or the amount you need to your desired consistency of the spread
• 3 tbsp Smart Balance brand spread or butter
• black pepper to taste
• 1 tsp sugar or splenda (optional)

Mix all the ingredients with a fork.  Serve with plain crackers or with cut vegetables.  Refrigerate any left overs which I doubt you will have. 

Below are photos of the members of the Monroeville Writing Group during the Wednesday meetings held twice a month at the Monroeville Library.

Baked Barbecue Hoisin Tofu and Recipe for Homemade Hoisin Sauce

 

Our Class '65 of St. James Academy, Malabon went on a trip to Tuguegarao as one of several activities to celebrate our Golden Jubilee. We were served this wonderful array of grilled and fried assortment of meat and seafood (shown below) arranged beautifully on a bed of green banana leaves by our wonderful hosts Myrna and Bob Guzman at their beautiful Las Palmas Hotel in Tuguegarao. Chopped fresh green mangoes and an eggplant salad completed the assorted plate. Gorgeous and delicious.



Clockwise from the top, roast pork belly, barbecue pork on skewers, fried fish, fried shrimp, green mangoes, fried fish and barbecue chicken on skewers. In the center is an eggplant salad.

I would love to prepare a similar assortment of grilled and fried foods for one of my future parties and I thought that including barbecued tofu would be a good addition to the mix. It would accommodate the vegans and vegetarians among my guests.

This recipe for barbecued tofu is adapted from the one I found online. It uses hoisin sauce as a main ingredient in the marinade. It required the use of a grill but it was still not quite summer yet in Pittsburgh at this time. I thought of pan frying but I did not feel like going through the hustle of standing in front of a hot stove plus I wanted to avoid using oil to cut calories. So I resorted to baking.

I was able to leisurely watch "The Voice" show I recorded on my DVD while waiting for the tofu to finish baking. The resulting baked barbecue hoisin tofu was deliciously coated with the amazing marinade. Most importantly, the texture of the tofu was close to the other methods of grilling or pan frying. Draining or pressing the water of the firm tofu helped in attaining this highly desirable result.

I understand that some of you have to follow stringent nutritional requirements and are wary of using store bought hoisin sauce so I am including the recipe of homemade hoisin sauce from CDKitchen. You can tweak or adapt it to your specific needs.   A friend of mine prefers making her own half cup called for in this recipe rather than buy a bottle of hoisin which she might use only once. 

This recipe is really good even my picky 20 month old granddaughter, Maddie, ate this tofu and so did her picky daddy, Matt.  Really amazingly delicious you would not think it is actually healthy.

  

Baked Barbecue Hoisin Tofu

(Adapted from this About Food site)

• 1 block extra firm tofu, pressed or well drained (see note 1)
• 1/2 cup hoisin sauce (store bought or use the recipe for homemade hoisin sauce provided below)
• 1 tbsp soy sauce
• 3 tbsp rice vinegar
• 1 tbsp lime juice from bottle or fresh limes
• 1/2 tsp garlic powder 

Press or drain your tofu first for best results.  See note 1 for two methods you can choose from.

Carefully slice the drained tofu into the size and shape, depending on what method of cooking you are using to cook it and also for what purpose.  If you are grilling it is best to slice it into 1-inch thick cubes or strips.  If you are placing them in skewers, cubes are better.  I wanted to make the barbecue tofu for an appetizer and I am baking them in a pan rather than grilling so I can get away with thinner slices.  My tofu came in four smaller blocks rather than one large one.  I cut each block of tofu into 1/2 inch thickness and then cut each square or rectangle diagonally and then once again diagonally to get four triangles per square or rectangle.

Whisk together all the ingredients except the tofu in a bowl.  Transfer the marinade in a shallow dish or a Ziplock bag.  Carefully place the cut tofu in the marinade making sure it is covered with the marinade.  Marinate for at least an hour.

Preheat the oven to 400 degrees F,

Cover a cookie pan with aluminum foil and spray it with cooking spray. Place the tofu pieces on the pan 1 inch apart.  Bake for 20-25 minutes (30 minutes for thicker pieces) turning it over halfway through the baking time.  I actually did not baste it during the whole baking time but you can using the leftover marinade.  I froze any leftover marinade for future use.

 Notes: 

1.  You can use either of the two methods below for draining or pressing the tofu:

a)  First method of pressing the tofu can be found on this site. 

b) Second method uses less paper towels which I find to be a waste.

•  Use a plastic steamer with holes or a colander and position it on top of a bowl which can catch the water.   
• Place the tofu on top of the steamer or colander and cover with a folded piece of paper towel.  
• Use a can or cans or any weight for that matter on top of the paper towel.  Drain for about two to three hours.   

Homemade Hoisin Sauce

(From CDKitchen)

(Makes 1/2 cup)

• 4 tablespoons soy sauce
• 2 tablespoons peanut butter or black bean paste
• 1 tablespoon honey or molasses or brown sugar
• 2 teaspoons white vinegar
• 1/8 teaspoon garlic powder
• 2 teaspoons sesame oil
• 20 drops chinese hot sauce, habenero or jalepeno
• 1/8 teaspoon black pepper

Whisk all the ingredients together.   At first it does not appear to be mixing together, keep at it and whisk a bit longer.

Filipino Cheese Pimiento Sandwich

Healthier version of a Filipino favorite snack

When I went to visit my sisters in Los Angeles about three years ago, they took me to Island Pacific Grocery.  It was an awesome experience for me since we do not have such a place  where I came from, namely, Pittsburgh, Pa.  I was overwhelmed seeing every Filipino ingredients one could think of in the shelves.   They even had homemade dishes, pastries and delicacies in the food stands within the store.  I eyed cheese pimiento being sold in one of these food places and bought one.  It really brought me back to my childhood when I remember this being served for merienda or afternoon breaks or appetizers at gatherings. 

I recently had a craving for this popular Filipino snack and searched the web for the best recipe I could find.  After fiddling with several, I found one that came close to what I remembered cheese pimiento sandwiches to be like from childhood in filipino - food - recipes.com.  I then experimented with making a healthier version.  I replaced the butter with light Smart Balance and subsituted 2 % milk for the evaporated milk.  I then added Splenda sugar substitute to sweeten the mixture since I did not use evaporated milk which imparts a sweetish taste.  Even with these substitutions the result was what I was craving for. 

Try this recipe and you will be addicted to it like most Filipinos who grew up with it for their snack.  You can have it for your next lunch at work or pack it in our child's lunch box this coming school year.

Filipino Cheese Pimiento Sandwich

(adapted from filipino - food - recipes.com)

Ingredients:

• 1 cup American or Cheddar cheese or any other cheese shredded
• 3 tbsp finely chopped pimiento or roasted red pepper from a jar
• about 1/4 cup 2% milk
• 2 tbsp light Smart balance
• Pinch of pepper and salt
• 1 tsp Splenda sugar substitute

Mix the shredded cheese, pimiento and Smart Balance using a fork or small blender.

Add the milk gradually until you have spreading consistency.  You may not need all 1/4 cup.  

Season with salt and pepper.  Add Splenda.

Spread onto slices of white bread.  You can cut the crust if you like.

Notes:

1.  I used Monterey Jack cheese which was not as salty as American cheese.  Thus I added a tiny pinch of salt.

2.  If you are using American cheese or other type of salty cheese, you can skip the salt if you are watching your salt intake.

3.  If you use evaporated milk as in the original recipe, skip the Splenda.

4,  You do not need to melt the Smart Balance spread but you need to do so if using butter as in the original recipe. 



Eggplant Mornay and The Small C Part I - Capturing a Teaching Moment

The Small C Part I - Capturing a Teaching Moment on an Emotional Day

I remember that day very well. It was around noon on a Monday in December 2011 and there was a zoo-like atmosphere in my office.  I had several students looking over their lab final exams while others in my lecture class were inquiring about their grades going into the finals.

As I recall this day, I particularly remember the face of my student in Organic Chemistry Lab who I knew was there to ask whether I had written the letter of recommendation he requested for medical school.   He was by the door ready to ask me that question when my cell phone rang. 

  

I picked up my phone before I could answer my student since I had an inkling it might be the one I was expecting.  Once I learned who it was, I already knew it meant one thing. The news that I dreaded was now a reality and I did not even wait for him to tell me what his call was for. 

  

First thing I said was, "It is positive, isn't it, Dr. Johnson". "It" refers to the results of the biopsy of the parotid mass on my right salivary glands he surgically removed more than 3 weeks ago.  I waited a long time for these results which usually take less than one week to get.  They had a  difficult time putting a handle on what exactly it was they were observing in the three lab tests they conducted thus the long wait.

During this phone call, I remember Dr. Jonas Johnson spelling out the name of the type of cancer which up to now I could not remember. However, in plain language it was the cancer of the sweat glands. He explained it was a very rare form of cancer (0.03% of all cancers) but luckily it was at its earliest stage.  He also said he had already contacted a good radiation oncologist, Dr. Gregory Kubicek, to zap it away. 

I remember asking him the question, "What did I do wrong". Being sort of a control freak, I wanted to have an idea what I did to cause this unwanted malignant mass. His answer surprised me in its directness and brevity, "You were just not lucky". 

After I finally told my student by the door, who heard everything at this point,  that I had already emailed his recommendation as he requested, I went to Room 208, where my CHEM 101 lecture course was held. Since I had time before my lecture, I called my radiation oncologist on my cell phone to make the appointment to see him.  I did this right there and then behind the long teacher's table in the midst of the noise of students babbling in the background. I just could not wait for a better time.

After the call I felt ready for what I perceived the battle of my life.  But first I still had to give the last lecture for the semester which ironically was on radiation. 

I remember delivering this introductory blurb to the class, "I always had second thoughts about teaching this chapter on radiation since that would mean less time for the other nine chapters. Now I do not regret my decision one bit to cover it". With tears in my eyes I continued, "I never thought that radiation will save my life. Today I just learned that I have cancer and I will be undergoing radiation therapy to remove it". 

Not only was I able to share my feelings to the most available persons at that time, my stupefied students, but I had also the opportunity to capture a teaching moment. What better time I instinctively thought then and even now to drive the point that chemistry was indeed relevant. That it was useful. That it was the central science that makes the world go round. After the emotional and I would admit a little bit too dramatic a speech of my life, I regained my composure and finished what I intended to teach that day. 

The next semester, I learned how frightened my students were during that emotional teaching moment. They were asking me when they saw me at the hallways how I was with such sincere and heartwarming concern in their eyes.  

I am grateful in a way that I was not at home by myself when I got the news from Dr. Johnson but had 80 persons, my students, to share it with.  I thank God for this gift and thanks to all my students that day for their understanding and compassion. 

Let me explain the main title of my essay, The Small C.  Upon hearing that my cancer was at its earliest stage, a friend started calling it the small c as opposed to the common term used for cancer, the big C.  This is Part I of a series of essays on my experience as a cancer survivor.  

These two pictures show my CHEM 101 students with whom I shared the news about my cancer.  These were taken during Halloween when they could come in costumes.

This recipe I have posted is in a way related to the foregoing essay. I took my daughter and her then boyfriend to Nardi's Restaurant (now closed) during the time I had my radiation therapy. I remember I had cravings for some of Nardi's enticing dishes. To my disappointment, the radiation affected my taste buds and everything I ordered either tasted like paper or the spices were too pronounced. Aside from this connection, you will see Nardi's direct influence on this recipe as you read the following.

Searching for the recipe for Eggplant Mornay

Eggplant Mornay is one of my favorite appetizers at Hoffstot’s Restaurant in Oakmont, Pa. I googled for its recipe but came empty handed. I decided instead to try my luck finding the ingredients for the Romano batter which was described in the menu as being used to prepare this appetizer. My search led me to the one described in the Veal Saltimbocca dish recipe provided by Nardi’s Restaurant (now closed) in Monroeville, Pa. Here is how I used this batter in my copy- cat version of Hoffstot's Eggplant Mornay.

Eggplant Mornay

Ingredients:

• 4 eggs
• 1 tablespoon lemon juice
• 1/2 cup grated Romano cheese (I actually used Kraft Parmesan cheese)
• 1 tbsp chopped dry parsley
• pinch freshly ground black pepper
• 1 large eggplant (either the regular or the slender Asian types can be used)
• 1/2 cup flour
• 1/4 tsp each salt and pepper,
• 1 tsp garlic powder
• olive oil and canola oil
• hot sauce

Procedure:

To prepare the Romano (or Parmesan) batter: Whisk the eggs. Add the lemon juice, grated Romano (or Parmesan), parsley and pepper. Whisk together and set aside.

To prepare the eggplant: Cut the eggplant into round slices with 1/8- 1/4 inch thickness. (Do not cut greater than 1/4 inch thick). Combine flour with salt, pepper and garlic powder. Dredge the eggplant pieces in flour mixture and then dip them into the prepared Romano mixture.

Pour one round each of olive oil and canola oil into a skillet that was heated on medium high heat. Place the eggplant pieces in the blended oil and pan fry till one side turns golden brown. Flip and pan fry the other side. Place on paper towels to soak up excess oil. Pour more olive oil and canola oil for each batch of eggplant pieces.

Sprinkle with hot sauce before serving.

Taste was close to Hoffstot's. Even my husband said so.

Notes:

1) I used the same batter and procedure to make shrimps and yellow pepper (see picture below). They were delicious. Hoffstot's actually serves the Eggplant Mornay with shrimps dredged in the same batter.

2) The picture at the very top of the post was made using the slender Asian eggplant while the eggplant used shown in the other pictures were the regular ones you find in the grocery store.

3) You can thin out the batter using a splash of wine as suggested in the original recipe by Nardi's Restaurant.