Chef Tova's Gourmet Vegetarian

Name:
Location: Los Angeles, California, U.S. Outlying Islands

I am a graduate student in American Literature...

Tuesday, July 19, 2005

Nuts...The Most Fattening Healthy Food of All

I've been trying to cut down on my sugar intake, so my fat intake is definitely on the upswing. The best form of fat to me comes from nuts. The only nuts I don't really like--except in butter form--are peanuts.

But here are some yummy things you can do with nuts:

Soba Noodles with almond-miso sauce and fresh veggies (adapted from Mollie Katzen's Still Life with Menu)
-Make a sauce by mixing together 6 tablespoons almond butter, 4 tablespoons miso (any kind), and 1 and a half cups boiling water (mix in only a little at first, so you can make a paste with the first two ingredients). Then you can take that sauce and put it over soba noodles with steamed or lightly sauteed veggies (and tofu, if you like), drizzle a bit of sesame oil, garnish with chopped scallions and fresh cilantro, and you've got yourself a delicious meal.

-Go crazy with coconut oil. Supposedly this oil is a special kind of fat that doesn't store itself as fat but instead turns to energy in your body. That, at least, is what the back of the expensive container of it says! I also read that it's a good antimicrobial and good, in general, for your body--as long as you don't overdose on it. A raw foods chef whom I met recently at a hot springs gave me the following recipe for a raw foods shake that tasted delicious and was both filling and very healthy:

Genevieve's Breakfast Drink
a few dates
a teaspoon of Nutiva brand coconut oil/butter
a banana
a teaspoon of Goji berries
a teaspoon of Maca (some kind of healthy powder--to be honest, I'm not sure exactly what it is, but she said it was good for male potency...)
a teaspoon of spirulina powder
a 1/4 cup water
ice

You might also add other kinds of tropical fruit and/or a dash of flax oil for good measure.

Go nutty!

Thursday, July 14, 2005

Zuni Stew

Okay, it's been forever since I've posted, but I wanted to give a recipe for my favorite summer meal. It's my favorite because (aside from being very tasty), all the veggies can be gotten fresh at the farmer's market and most of them are originally from the southwest, where I live (if you can count California as part of the southwest).

Zuni Stew
olive oil
1 onion
1 dried ancho chile, soaked in hot water and chopped finely
3 large cloves garlic
1 tsp. coriander
1 tsp. fenugreek
1 tsp. dried oregano
1/2 tsp. dried marjoram
1/2 to 1 tsp. cumin
1/2 tsp. chile powder
1/3 cup amaranth
2 Japanese eggplants, cubed
2 small zuccini, cubed
1 ear fresh corn, kernels removed
2-3 fresh tomatoes
1 can cooked black beans
2-3 cups veggie stock/broth
1/4 to 1/2 cup chopped cilantro
juice of 1/2 lime or more, to taste
salt and pepper to taste

Boil water and soak the ancho chile. Chop and sautee the onion in heated olive oil in large pot. Sprinkle a little salt and let cook over low to medium-low heat while you are chopping the veggies and preparing the spices. Chop the ancho chile, mix all the spices together in a little bowl, and then add the garlic to the same bowl(run it through a press or chop finely) as well as the chopped chile. In the meantime, continue chopping veggies until they are all ready. Turn up the heat to medium, add contents from spice bowl and let cook for a minute or two. Then add in the amaranth and eggplant, make sure you get them all covered with the spice mixture, then add zuccini, tomatoes, corn, and black beans. Add broth, cover, and cook until most of the water is soaked up. In the meantime, clean up, chop the cilantro, prepare the lime, and after about 45 minutes have passed, turn off the heat and add cilantro, lime, salt and pepper to taste.

Mmmm, so delicious!

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