Y is for Yay for Yeast and Yes to Pizza.

     Yeasty, crusty, chewy bread. Is there anything better? Oh wait, yes there is, Pizza. Which is made with yeasty, crusty, chewy bread, so really it is the best of all yeasty bread worlds. (Plus tomatoes are usually involved, and you know thats the clinch pin for me.)
     Those itty-bitty little micometer sized buds of yeast work a little bit of magic when comforted by a warm environment and given a little sugar to eat. Sounds kind of like people, right? Saccharomyces cerevisiae  is the species of budding yeast used for baking and fermenting, and therefore it is getting a special highlight today, so, sorry Candida, no love for your infectious ways right now. 

     The yeast we use is the "yeast with a sweet tooth." It will eat up sugar in any form; glucose, fructose or sucrose alike and will ultimately release the invisible, but important, ingredient CO2 gas. The release of this gas causes the dough to expand and because it is trapped in this elastic environment our precious dough is called to rise. The aroma of ethyl alcohol produced during the fermentation process is intoxicating. The whole process is intoxicating really, but I love to bake. In particular, I love to bake with yeast. I am not alone in my love for this stuff, it was used by Egyptians thousands of years ago to make fermented drinks and of course the Baby Jesus had his share of leavened breads. Maybe yeast was the 4th ingredient brought to his birth, "Here is the frankincense, myrrh and hey... where is George with the yeast?" It could have happened.    
     There is all different kinds of yeast too, used t0 make all different breads and cakes, so here is Red Star which can help you along with your quest for yeasty knowledge. But take a look at some expert baking books, bread bibles and other yeast related titles highlighting the tiny fungi. Great advice abound about this stuff, and you will only get better at using it with practice, and of course some patience. 
     In addition to yeast and all of its goodness it can produce, think about how these buds are the backbone of every kids favorite lunch day at school. The name of this bone? Pizza. 
     When you ask a grade school classroom, "what is your favorite food?" I can almost guarantee that the overwhelming result will be an uproarious yell to he heavens in the name of "Pizza!" Yeast made this kind of love happen. So it is with glee that I express my love for pizza and the yeast that got us there. 


     I heard a few phrases repeated multiple times yesterday as friends, family and neighbors grabbed a pillowy ball of dough. Flour eventually covering their clothes, basil stuck in some teeth and a smile of contentment across all the faces. Everyone was singing praises for pizza. One statement in particular, "I just can't get enough, I'm going in for another one" was a favorite of the group. The other "I love pizza" an obvious one but it always has to be said. The third most common "This is better than Mario Batalli". The third of course adds a little extra sparkle to our hosts eye. 

      Nothing gets the cockles of ones heart warm like handmade wood fire oven pizza. You could try your hand at building your own, but there are companies now that come out and build one for you. All I can request is that you have a pizza party. It is not only fun, but you learn a little something about everyone when they are faced with making their own. What toppings did they choose, how were they arranged, did they carefully construct the perfect bite, was pizza nirvana reached. Yesterday there were toppings galore, including the best tomato sauce ever, thinly sliced lemon, fresh scallops, briny capers, parmesan and blue cheeses, sweet caramelized onions, a purple hued avocado, as well as a lovely green pesto with tons of flavor. Obviously there was sausage, BBQ'd Chicken and bacon that I didn't partake in, but I can imagine it made damn tasty slice. 

    
      Another question, what is pizza without some good wine to go with it? It is the most appropriate beverage considering fermentation is involved in both wine and pizza making. But nothing on the table that day was better than the Syrah Mike and Melina provided for the group. The Miller Vineyards 05' Syrah with the black label was to die for. Rich and full like an dried apricot sized currant. So amazing with a spicy pie and totally worthy all on its own. The Qupe is always easy-peasy drinking, but without a doubt, the Miller was superior. 


     To say the least, it is weeks like these which remind me that food not only brings out the best in us but it bonds us for life. Sharing food with family and friends is key for not only a happy belly, but a happy soul. Until the next Mike and Melina (the noteworthy hosts and notoriously humorous M & M) pizza-oven-cook-a-thon I will be devising ways to not only reach pizza perfection but a crunchy, yeasty, crust that will knock the socks off an old Italian grandmother. 
     I smell an Iron Chef competition in the making, and it smells like melted cheese. Yum.  


Here is my go to pizza dough from The King Arthur Flour Baker's Companion - The All-Purpose Baking Cookbook pg.247. Since I am not equipped with my own brick wood fire pizza oven wonderfulness, I have to resort to a pizza stone in the oven. But still tastes pretty damn fine all the same. Enjoy!


Now or Later Pizza
Makes about two 10 - 13 inch pizza's with about 8 slices each


Ingredients:

• 1 3/4 cups (7 1/4 ounces) King Arthur Unbleached All-Purpose Flour
• 1 1/4 cups (7 1/4) ounces semolina*
• 1 teaspoon instant yeast
• 1 1/4 teaspoons salt
• 2 Tbl. (7/8 ounce) extra virgin olive oil - Here is where I like to add dried herbs and spices for example oregano, thyme, lemon zest, chili flakes about 1 tbl total of the combined. It is soooo killer. 
• 9 to 10 ounces lukewarm water
• *Use 3 cups all-purpose flour in place of the all-purpose/semolina mixture, if desired

Directions:
1) Dough: Mix and knead together all of the dough ingredients, by hand, mixer or bread machine, till you’ve created a smooth, soft dough. Don’t over-knead the dough; it should hold together, but can still look fairly rough on the surface.

2) Allow the dough to rise, covered, for 45 minutes; then refrigerate it for 4 hours (or up to 36 hours); this step will develop the crust’s flavor. It'll continue to rise in the fridge, so make sure it's in a big enough bowl.

3) Divide the dough in half.

4) Working with one piece of dough at a time, pick it up and let gravity gently stretch it into an oval. For a more circular shape, move your hands around the perimeter of the dough as it stretches. For thin-crust pizza, make a 12" round or oval. For thick-crust, make a 9" round.

5) Cover the dough, and let it rest while you heat your oven to 450°F. For thickest crust, let your 9" round pizza rest/rise for 60 minutes before baking.

6)  Baking: After about 30 minutes, use a giant spatula or pizza peel to transfer the pizzas and parchment to your hot oven stone; or place the pizzas and parchment on a pan, and place the pan on the middle rack of your oven.

7) Bake for 6 minutes (for a thinner, larger crust), or for up to 8 minutes for a smaller/thicker crust. Remove from the oven.

8) To enjoy pizza right away, top it with your favorite toppings, return to an upper rack of the oven (not to the stone), and bake for an additional 8 minutes, or until the crust is golden brown and the filling bubbly.

9) To serve pizzas some other time, remove the parchment, cool the un-topped crusts, wrap them well in plastic wrap, and store at room temperature for 2 or 3 days. Refrigerate for up to 5 days; or freeze for up to 4 weeks.

10) When you’re ready to serve, remove the crusts from the refrigerator or freezer. While they warm to room temperature, heat your oven to 450°F; frozen crusts should be taken out of the freezer and thawed earlier in the day; leave them in the bag, but leave the bag open as they thaw. Top crusts with your favorite toppings and place them on a parchment-lined or greased baking sheet, then on an upper rack of the oven. Bake the pizzas for 8 to 10 minutes, or until the crust is golden brown and the filling bubbly.

X has officially become the hardest letter, so suck it X

I had written about XX and XY. Because women double down with their chromosomes, and thats kinda awesome.
I was going to write about the roman numeral X, being that we are nearing the 10th year of this century. What were you doing 10 years ago? I was hiding from people in the bathroom my freshman year of High School. Good times.
I had hopes of really going there and discussing the triple of X's. But who didn't?
I could talk about X boyfriends. But thats really not a fun bag of nuts I wanted to open.
I maybe could have gone sci-fi and talked X-files. But I don't really know anything about it, thank goodness.

The point is, X has been the hardest letter to find a topic on. A puzzling, tricky little bugger I have worked tireless hours to crack. It is yielding no reward as of yet.
There are very few X foods, unless they are of Chinese origin or some chemical made from corn, I presume.
There are even fewer X diseases or health related issues.
There is Xenophila which is what I fancy myself classified as often times.
But I couldn't really make a deep cut with the X.
I wrote 3 other posts about X type things that will never be read because, quite honestly, I just wasn't feeling it. Also they really aren't any good.
I didn't want to do X-mas, because, it is not only politically incorrect, but it's too obvious, and far to "holiday season-y" for me right now. So no ho ho ho-ing for the time being.
So, I'll jump cut the X, which is by coincidence the key I use on my keyboard to do so, and think of something else.

Geeze, Even the section in the dictionary for X is short.
Too bad. X's get far too little play.

So in honor of X, here is my X-ceptional recipe for X-traordinary X-quisitely beautiful X-tra delicious Toasty Oaty Fruit Bars. 
      Not only are they healthy (in a good way), but they are high in fiber, low in fat and kcals, packed with nutritional powerhouses like dried blueberries and oats, but can be modified in so many different ways! Plus, they are Joel's all time favorite besides Sandy's Date Bread, so Happy X-mas to everyone! (ah damnit....)

Toasty Oaty Fruit Bars
By Joy Jenkins
Makes about 12 bars
Ingredients:
3 Large Organic Banana's - mashed together until smooth
2 Tbl Vegan Margarine - Earth Balance - Melted
3 Tbl Organic Soy milk
2 Tsp. Organic Vanilla extract
1/2 cup Grade B Organic Maple Syrup
1/2 cup Organic Brown Sugar Firmly Packed
3 Tbl Organic Orange Juice
4 oz Organic Soy Yogurt (I like to use the thick kinds if you can find it) - can be flavored but plain is fine too












1 1/4 cup All-Purpose Organic Unbleached Whole Wheat Flour
1 1/2 tsp baking soda
1 1/2 tsp Organic Cinnamon
1 tsp Freshly grated Nutmeg
1 tbl Ground Organic Flaxseed
1/4 tsp Sea Salt
3 cups Old Fashioned Rolled Oats, uncooked

1/2 cup Organic Dried Blueberries (no sugar added)
1/4 cup Organic Dried Cranberries (no sugar added)
1/4 cup Organic Dried Cherries (no sugar added)
     Any mix you prefer, you could do nuts, or raisins, or chocolate chips if you want, just has to equal 1 cup. 


Directions
1. Preheat Oven to 350 F.
2. Blend first 8 Ingredients together until smooth. Mix well
3. In a separate bowl sift together the flour, baking soda, cinnamon and nutmeg. Add salt and flaxseed to flour mixture.
4. Add flour mixture to banana yogurt mixture and mix well.
5. Stir in Oats and Dried fruit until well incorporated. Should be thick.
6. Using a 12 x 9 inch baking pan, spread mixture evenly.
7. Bake in oven for 32 - 34 minutes on the middle rack of the oven. Should be light golden brown.
8. Once baked remove from oven and let cool to room temperature.
9. Once cooled, turn out of pan and cut into squares or rectangles or triangles, whatever you want!
10. EAT! ENJOY! If you want, frost them... they are sooooo tasty.














Did I also mention egg free, dairy free (ie Vegan), low in sodium, high in potassium and better for you than a regular granola bar? Yeah, they are ultra amazing. 

W is for Whisking and Whippets, with Julia Child.

        Yesterday was lovely. The sky finally shined through. The brilliant California blue amongst the fluffy white clouds made the sunshine even more inviting. It had been pouring rain for nearly 2 days, so every green plant was reaching high to grab some sunlight. Crisp delightful air bristled my cheeks, a slight wind breezed through my hair and all the while I could feel the joyousness this time of year often brings. It is days like this past Sunday which will always remind me how much I love a cold but sunny day in southern California. However, I'm sure a day in Paris would do me just fine in a pinch.               

           After a night of 2 1/2 hours of yoga, mini cookie making, homemade ornament painting and cribbage playing madness, we woke up later than anticipated. I figured it would be best to whip up some easy "Pain Perdu" for the boys in my life, accompanied by Caramelized Banana's and Maple Syrup. Simple, satisfying, scrumptious. Plus, I had a big day planned. The ACK Eukanuba National Championship Dog Show was in town. I know, totally exciting. Free ticket vouchers in one hand, Gingerade Kombucha in the other, three friends set out for a cute overload. Joel, my good friend Ellie and myself pointed, oh and ah-ed, petted and swooned more in a few hours than we ever have in our entire lives. It was such a treat (no pun intended) to see all these excited people, with their awesome pups darting and prancing about in all directions. Tension in the air, doggie dreams crushed and made, really, who knew that all of that could happen at a dog show (I also found a Busy Bee dog toy, which was particularly exciting, due to my obsession with Best in Show). It was a day that brought about whirlwind of emotions for everyone.

       After hours of coats, breeds, puppies, Waterhounds and Whippets, world champions, hairless and hairy, gigantic and toy sized, we had to retire our own proverbial dogs. We returned home famished and elated. So, once again I found myself whipping and whisking. 

       Waiting patiently for a different version of my "Veg-loaf" to bake-up, Joel and I dreamed separate dreams of our future dog owning days. The timer beeped, the heat from the oven permeated the whole house, the tomato glaze darkened just enough to render it completely delicious, the salad was mixed and dressed. We plopped down, to relax and enjoy a little movie action. Is there a better way to end a weekend? 

       This was not just any run of the mill movie. For us aspiring blogesses, part time experimenters in the kitchen or head strong women, this film was a re-invigoration of all that we are passionate about. Deeply sweet, intoxicatingly warm hearted and truly wonderful. It may sound like a cliché, or a plug, but I never wanted it to end. 

     Julie and Julia ranks right up there with some of my favorite chef/ restaurant/ cooking/ foodie movies of all time. In fact it just may top the list, for the time being. Meryl is phenomenal, Amy is adorable, Stanley is, well, Tucci, and nothing gets my spirits higher than a movie about women who make it big by doing what they love. 

       I am no French chef, or ever will be. Neither was Julia for that matter, although, she did Master the Art of it (pun intended). In fact I try not to use dairy, eggs, butter, meat or anything related to an animal if I can help it. All of which are ingredients in nearly every French dish. Having said that, I do enjoy watching a professional during the process of using said ingredients. The training, technique, dedication and determination it takes to properly to de-bone and truss a duck, make cow hoof aspic or put together the perfect Beef Bourguignon is way  impressive.  The film captured what is beautiful about eating with friends, cooking for people you love and learning how inspiration can sometimes help you to afford your dreams.  
      Cooking can help reveal your soul, heighten your senses, reawaken a memory from child hood and simply fill your home with wonderful aromas. Like Julia says during The French Chef, "You just have the have the courage of your conviction." And  I can say with conviction, that I have the courage to pursue my dreams, in whatever faucet they may be.

         I woke to whisking and whipping by creating "French Toast" and then ended the day with the indeminable Pasadena born girl turned french chef, Julia Child. I made it a  full circle day.   Just like the dogs chasing their tails round and round at the dog show.  
         Coincidence? I like to think not. 

PS: My favorite chef / restaurant / cooking / foodie movies,  in no particular order :

     Julie and Julia - Obviously. 

     Chocolat - I too dream of seducing Johnny Depp with chocolate. 

     Willy Wonka and the Chocolate Factory - Because Roald Dahl and Gene Wilder are better than chocolate.

     Dinner Rush - Makes me want to dine out every night, as well as know more eccentric Italian's.  

     Ratatouille - Really, who can deny a Patton Oswalt animated French rat making soup. 

     Big Night - Once again, Italians' know how to do these kinds of movies justice.

    

        There are, of course, other excellent foodie films (Like Water for Chocolate, Mostly Martha, Tampopo, Woman on top, Eat Drink Man Woman and Babbet's Feast) but for personal preference, those above are at the top for me. 

               What are your favorites?    Or favorite scenes?  

       

V is for Vegan, Vegetarian, Veggie, whatever, just no labels please.

       Vegan is a word thrown around a lot.  The term was coined by Donald Watson, who combined the "Veg" and "an" of the word vegetarian. The end and beginning of vegetarian. To quote him :  

   "The word 'veganism' denotes a philosophy and way of living which seeks to exclude — as far as is possible and practical — all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose; and by extension, promotes the development and use of animal-free alternatives for the benefit of humans, animals and the environment.

 In dietary terms it denotes the practice of dispensing with all products derived wholly or partly from animals. "

     So how did the "promotion of animal free alternatives to benefit humans, animals and the environment" become such a battle ground between meat free-ers and meat eaters? Personally, I do not see how those who seek to promote these things, or seek to solve issues involved with these problems, should be persecuted. But to argue for the opposition, PETA doesn't really help when they shove slaughterhouse photos in front of people who aren't ready for that. 

     I do hope this clears up some questions for those of you confused about what veganism means. I often times hear some girl gabbing away about how she recently became vegan, all the while touting around her a new leather Louis Vitton purse, sporting some brand new knee high suede boots and applying gobs of make-up (yes, some make-up is tested on animals, which is cruel and not vegan). All of this is obviously not part of a vegan lifestyle or practice which Mr. Watson envisioned. Just because your favorite celebrity is doing it, doesn't mean you should jump on the band wagon. 

      It is a healthful way of eating, as long as it is planned out proportionately. A lot of times people who become vegan without doing the research don't fully understand what it takes to nourish the body properly, and can end up with some health issues. Deficiencies in the B vitamins are most common. However, it can be done. Consult a dietitian or licensed nutritionist!  (In the meantime, I have provided the "vegan pyramid" in case you were wondering on what is needed in the diet.) 

      Now, I would like to go on record as saying I am not a Vegan, in fact I don't like the label. I am most defiantly a meat free girl. The label of veganism can be restricting, and it can leave others scrambling to find something to talk to you about, without hitting the controversial animal cruelty topic. At which point, you bite their head off about their destructive meat eating behavior, but really, don't hate on them. Hate on meat industry for setting up such an disastrous and harmful industry. Also, it makes some feel very uncomfortable in your presence when out to dinner. Not only that, but this type of diet can make for difficult dining out decisions; it almost always has to be your choice on where to go eat, or better yet, make for any meal. Very frustrating.  

     With that said, I think anyone who goes for it full boar, achieves level 5 Vegan status, eats nothing that casts a shadow, no bleached flour or sugar, doesn't eat honey, wears 3rd party recycled clothing and lives off the grid is totally impressive. However, they probably smell. 

       

     Trust me, if I could give up my mini obsessions involving shoes and jackets made of soft supple leather, I would. Alas, I am just not strong enough, or for that matter want to do so (plus all of the ones I own are awesome and I could never give them away.) I remain what I like to call a moderate in this type of lifestyle. I am a veggie and fruit lover. I love them in all kinds, sizes, tastes and colors. I eat mostly fruits and vegetables daily. Some grains and beans here and there. A little yogurt occasionally. Maybe some dry cereals or bread from time to time, but mostly a lot of vegetables and a lot of fruit.  

     I am by no means condoning this type of eating, or stating that it is more healthful, but its what I like as well as crave. Having not eaten meat since the age of 12, I have zero cravings for anything like it. In fact I am pretty appalled when it comes to vegetarian products pretending to be meat. Those weird little sausages, the Tofurky, that strange soy-chroizo. In my opinion, if you are going to label yourself a vegetarian or vegan why are you eating something that simulates eating meat? I understand it has some appeal, but some of that stuff is no better for you than having a steak, just F.Y.I.. The sodium content is usually through the roof, there are all kinds of strange binders and coagulants which are most times corn derivatives, and 9 times out of 10 they have an exorbitantly high caloric value that exceed even bacon.  I do realize in my last post I gave a recipe for "meatless meatloaf" but I did not use any prepackaged fake meat products, and there is a huge difference. 

       This is something to think about for people who become vegan or a vegetarian and only eat that stuff. In this case they may be better off sticking to what they were eating before. When I was 17 my friends and I made a pact to all become "vegan" and see who could hold out the longest. I won, but the funny thing was, it was not hard for me, for my freinds it was a different story. There are a lot of REALLY bad for you products out there which are, for all intensive purposes, vegan. Soy Ice Cream, fried tofu, jams and jelly, soy cheese, peanut butter, most bread, and those strange fake meats. I didn't take that route, but most who do not understand how to make the switch do. 

     My point is, if you are going to live with the label, live up to it as well. 

     If you are a vegetarian, please for goodness sake, not everything needs cheese, dairy and/or eggs on it. Eat some vegetables and fruit, I beg you. 

      If you are vegan please for goodness sake, not everything needs to be over processed versions of the foods you really want, like hamburgers, or fried and covered in some high salt sauce. Do some research and get it together.

      I don't judge those who eat meat. I understand it. You grew  up with it, you like it, it tastes good, it is filling. Some meats have good qualities as long as it is the best kind for the environment and your body. 

       In addition, I don't give extra praise to those who are meat free. Some of the worst offenders of healthful eating are vegetarians, i.e. not everything needs to be fried, or covered in cheese, dairy and/or eggs. 

      What should be judged is the treatment of the animals, the unnecessary cruelty to living things, and the effect this kind of treatment has in the overall cycle of our food. 

     So buy local, organically, unprocessed, grass-fed, cage free, hormone free, cruelty free products, fair trade, etc. etc. etc.. Any or all of the above will make a difference. This kind of consciousness will not only help the efforts to save the earth, but it will make your soul smile just a little more. 

      With all of this said, next time you have 4 extra bucks in your pocket at Whole Foods or your local co-op pick up a issue of Vegetarian Times. It is such a great magazine if you are lacking a little vegetable inspiration, new options for your favorite dishes and some totally great articles on just about everything health related. I promise, nothing too preachy. 

      Here is a link to an awesome recipe for a Vegetable Tagine  that is loaded with 9 different vegetables, rounded out with chickpeas and spiced up with cumin, coriander, paprika, cinnamon and cayenne. Not only is it insane easy to make but it's crazy delicious and good for you! And you will not miss all those fake funky meats.  (Can't really beat it for the caloric value either, kcals- 271, Pro - 10 g, Carbs 49 g, Fiber 10g, Fat 7 g, and super low sodium per serving....)

  

U is for Unctuous, Underrated and Unbelievably loaded with Umami.

      Rich, lush, intense, velvety in texture, layered and pallet coating, a bite of food that transports the senses is unctuous. In the foodie vernacular this word is used often when explaining the mouth feel of a dish. It is also a known associate of certain rather rich foods. Having never tried some of the different foods often described as unctuous, for example Fois Gras or Sea Urchin Roe, it has been my mission to find other ways to get the same sensual culinary quality. In my opinion, it is something that many omnivores tend to take for granted. However, for those of us herbivores, we are not missing out or taking this for granted. We have found ways to develop this characteristic of unctuousness via new and different methods of preparation of  grains, vegetables, proteins, starches and fruits. Technically unctuous is defined as greasy or oily. For foodies, like myself, it is something that is coveted, treasured and is known as the deepening of flavor and texture that can only be achieved by an artist of food, also known as a chef. 
      Sweet dishes can be unctuous, sour foods are often times unctuous, warm and cool dishes alike have been found to possess this layered and mouth coating deliciousness. But, like all great things in this world, there are few boasting this wonderfully complex and absolutely perfect balance of flavor and texture. So, without the use of butter, sugar and any animal products, I present to you a vegetarian take on what is truly unctuous. 
      
       This recipe I developed on a random day of nothing (which I seem to have many of these days). I was in my kitchen, every cupboard opened, staring into the abyss of stocked shelves. The refrigerator full of goodness, but as I watched the cool air escape out the top, I begged for inspiration to strike me. Instead of wasting my time wandering around in circles I opened one of my many cookbooks. Then another, then another and another. I desperately wanted to start the flame on the stove, get my kitchen aid mixer running, I wanted to throw flour in the air and glaze things. But I was at a loss. The last book I opened I was mostly expecting to fail at my final attempt for inspiration. Instead, I opened to a page waxing poetically about the glory of meatloaf. Then it hit me, vegan "meat"loaf. The idea bounced about the walls of my brain for a few more minutes. I began to tally all of the different items I saw in the kitchen. Then, like a whirlwind I just started grabbing, opening, pureeing, chopping, rinsing, sautéing, mixing, tasting, baking, glazing and smelling all that richness which had developed from just a few simple ingredients. 
     Not only did it turn out amazing, but it was absolutely unctuous in texture and especially flavor. It had umami (also known as the savory flavor), it had structure, it had spice, sweetness and a little sour. It contained all things good about what meatloaf is, without meat.  I know, some of you meat eaters are rolling your eyes, thinking about going back to your facebook accounts to check your status, probably even stopped reading after the evil vegan word, but if you don't try this you will be missing out. 
     It is not only packed with a ton of super foods, but its SUPER nutritious, and after I priced it out, it is WAY cheaper to make than regular meatloaf. Plus you don't have to worry about the cancerous after effects that so many meat products contain. (Just something to think about, no judgement.) 
     
     So, without further delay, here is my underrated totally unctuous and full of that 5th flavor umami recipe for ... 

Unbelievably Meatless-Veggie-Loaf. (Just trust me....) - Gluten Free, Dairy Free, Egg Free, Animal Free, Low Fat, High Fiber, Heart Healthy, Low sodium, High Protein, Super Food packed and all around good for you. 
By: Joy K Jenkins    
Makes 1 Loaf (in a 9"X 3" X 2" pan, this is just a regular bread pan) 
Preheated Oven temp - 425 F


Things you will need:
1 9X3 inch baking pan - line with Tin foil and before baking spray with Organic Nonstick spray or wipe inside all over with Olive Oil. 
1 food processor or blender. If you do not have one, yours will turn out a little chunkier and rustic, so use your best tools to mix it all together, your hands! 
1 large bowl
Measuring bowls and spoons
1 saute pan, skillet, fry pan, whatever you want to call it
1 big SHARP knife
1 spatula 
1 Open Mind and empty stomach


Ingredients (I)/Directions (D) for Loaf:
I:
1 15 oz can Organic Kidney Beans - drained and rinsed
1 16 oz Block of Organic Firm Tofu - drained and cut into squares
1/8 cup Extra Virgin Olive Oil
2 Large Garlic Cloves - skinned and smashed
Juice of 1/4 of a Lemon


D:
1. Combine all Ingredients in Food Processor. Pulse until it cannot mix any more and then add Olive Oil, Water, Lemon Juice and Garlic Cloves.
2. Blend until chunky, or to the consistency you desire. 
3. Remove from Mixer into large bowl and hold until later. 
   PS - no need to wash out the mixer, you will use it again. 


I:
1 Organic Zucchini - shredded, about 1 cup
1 Organic Carrot - pealed and shredded, about 1.5 cups
1 Medium Organic Onion - diced fine
1 tsp Extra Virgin Olive Oil

Juice of 1/4 lemon (about 2 tbl)


D:
4. Heat Olive oil in skillet over medium low to medium heat, add Onions, Carrot and Zucchini into pan and saute stirring periodically for about 3 to 4 minutes. Do not let it burn, keep the heat lower if you need to. 
5. Add Lemon Juice. 


I:
Mix together:
1/2 tsp Sea Salt
1 tsp Dried Organic Oregano
1 tsp Dried Organic Basil
1/2 tsp Dried Organic Chili Flakes ( use more or less depending on how spicy you like your food)
1/2 tsp Dried Organic Thyme
1/4 tsp Onion Powder


D:
6. Add spices to vegetable mixture and stir until fragrant, about 1 to 2 minutes. 


I:
1 tbl Balsamic Vinegar
1 tbl Soy Sauce - low sodium is fine, or Tamari if you have a soy allergy
1 6 oz can Organic Tomato Paste


D:
7. Remove Vegetables from heat and add Vinegar, Soy Sauce and Tomato Paste. Stir until well incorporated. 
8. Heat for another 2 to 3 minutes then remove completely. 
9. Add vegetable mixture to large bowl with bean mixture. Mix together until well incorporated. 


I:
Textured Vegetable Protein TVP
 If you do not want to use this, you can also use about 3/4 cup of cooked grains. I have tried Quinoa, Basmati Rice, Wheat Berries, Bulgar and they are ALL stellar. But TVP provides a lot of protein for the punch.


1 cup of TVP
7/8 cup of boiling water - or REALLY hot water


D:
10. Pour boiling or hot water over TVP and let sit for about 4 to 6 minutes. It will absorb all the water.
11. Once TVP has set add to Loaf mixture and stir until well incorporated and set aside. 


        At this point the mixture will be chunky but should hold together.


I:
Topping Ingredients:
In the spring and summer I use fresh tomatoes, but since they are out of season, I will give you the canned version.
1 15 oz can of No Salt Added Diced Organic Tomatoes
1 tbl Balsamic Vinegar
1 tbl Soy Sauce
1/4 tsp Garlic Powder
1/2 tsp Dried Organic Basil 
4 1/2 tbl Organic Ketchup


D:
12. Add all ingredients to a clean skillet, heat on medium heat, stirring constantly, until mixtures comes to a simmer or boil. We are trying to reduce the amount of liquid- about 6 to 8 minutes depending on heat. Should have reduced and thickened.
13. Once mixture has reduced most of the liquid add Ketchup and cook for about 3 minutes more. 
14. Add mixture to food processor and blend until smooth. From here add 1/2 cup of mixture to loaf mixture and mix well. 
15. SEASON TO TASTE! This means if you want more salt, add a little more. More pepper add a little more, more spices add a little more. Cooking should be fun and not regimented! From here on, you really can't mess this up. Unless you burn it in the oven, which would be a bummer.


16. Add loaf mixture to prepared pan and smooth out evenly into the corners. Get creative with the top if you want. I like to make it look like a meat loaf by rounding the top, but its up to you. 
17. Spread topping over evenly. You can use all of it or some of it. Whatever you prefer. I like to use all of it! But you can reserve some and use it as a sauce for serving, either way.


18. Bake loaf in preheated 425 oven for 40 minutes uncovered.
19. CHECK IT AT 40 MINS! It may look a little darker and ready, but it's not. If it is looking burned, tent the top with a little tin foil. (Tent it very lightly!!! Or else it will steam, we do not want this.)
20. Bake it for another 20 - 30 minutes. 


21. To check for doneness use the brownie method, if a sharp knife come out clean after piercing, its good to go. 
22. Place under Broiler for about 2 minutes on high until top is caramelized. (If already pretty dark, do not do this step.)
23. Cool completely to room temperature. Then remove from pan. The beauty of the tin foil is you can lift it right out of the pan in one piece onto a large serving plate. Remove foil by tearing the foil in half in the middle and pulling it out from under the loaf. 
       Letting it cool completely will assist in this process.


24. Serve!  (Its super good with some roasted vegetables, mashed potatoes, peas, steamed brocolli, or a nice light salad.) 

       And then give me your feed back. 


Phewwwww. That took a while. I am currently compiling the calories, protein, carbs, sodium, fat and fiber for this recipe so check back on the comments for that! 




BTW - All the Super foods and their sidekicks in this recipe are:
Kidney and Garbanzo Beans, Onion, Carrot, Tomatoes - in two forms, Extra Virgin Olive Oil, Tofu and Garlic. And if you used some grain instead of the TVP, that grain, as long as it whole is probably a super food too! 
Good Job Friends! 

T is for Tips and Treacherous Tomatoes

       A tip about embarking on a project which you may think will only take a few days : Step 1 - count the amount of wires, cables, bells and whistles it will require. Step 2 - multiple that by 50. Thats how many hours it will take, roughly. 
      My video project has had me cooped up in my room for countless hours over the past week. Oh, did I mention I am converting all of my parents VHS tapes onto DVD's? Yes, there over 100 of them, and yes, I'm crazy. Although all of the wires, cables, tapes, hard drives and much much more is all the makings of a thoughtful and excellent gift, it has completely consumed me. Now nearing completion of the project (completion being about 2 or so weeks away) I no longer feel the need to care about my appearance and/or hygiene for that matter. Well, with one stipulation, if I have to go out of the house to work, buy food or get some Vitamin D from the sunlight, I might brush my teeth and hair. No sweat pants though, I will never be seen out side my home in sweat pants. 
     In any case, one of my tips for the day is, always closely examine what you're getting yourself into when it comes to a gift, and use my new mathematical equation. So, I counted 12 different wires I have had to use so far. Additionally 4 new apparatuses which assist in the conversion process, so therefore: my total hours comes to 16 X 50 = 800 hours. Divide that by 24 and I get nearly 33 Days. 
     Awesome.
     
     On another note, since this is the T entry, I'd like to take a moment to talk about one of the loves of my life, tomatoes. Natures great gift of this lovely nightshade is tantamount to german chocolate brownies with rich bittersweet chocolate frosting that I used to get from Grandma's Bakery on 2nd Street, now a stupid salon, but still remembered and loved none the less. It was like the Wonka Bar shop. Trust me, childhood candy addictions were built on places like this. 
     Anyway, I love tomatoes. I wouldn't be able to get through a day without them. They are amazing. Some are sweet, some are tangy, some have a thick skin that pops, some have a thin skin that looks a little like a zebra, they come in tiny little orange sun sugar shapes and huge two pound brandywine wrinkled buckled oblong bulbous shapes. I eat them like candy. I even like to bite into them like an apple and let the juice drip down my chin on to my clothes. If I really tried, I think I could survive on them alone. Plus, they are considered a Super Food. 
      Not to mention, they are packed with the super antioxidant Lycopene. It has been shown to lower your risk for cancer, in particular prostate cancer, and cardiovascular diseases. Also, lycopene becomes more bioavailable to the body when processed, therefore some of the highest concentrations can be found in tomato paste. In addition to that, sauces including oils, like pizza sauce, assist in the transport of lycopene into the cells of the body more efficiently. Lastly, but not least, my favorite fact, it is an important part of the defense network in the skin.  Therefore, Lycopene in combination with other nutrients has been shown to increase the SPF factor of the skin! So rad. 
      For those who dismiss the amazing tomato as something of a lack luster fruit you haven't tasted the right one. Or for that matter, my tomato sauce. (And yes, the tomato is botanically classified as a fruit, but commercially a vegetable for shipping cost purposes.)  Since tomatoes are seasonal, we have to assume that most of the tomatoes we see on the shelves these days have been harvested in a far off country, or picked and shipped green and brought in a truck pumped full of ethylene gas and "ripe" red for purchase. Inevitably they will have a lack luster flavor. Not grown and harvested in their natural elements, this can pose for a treacherous tomato experience. 
      This is why I suggest, if you aren't a tomato fan (yet), wait till peak season and try one (It's always a religious experience for me). Unfortunately you will have to wait a little while until they are in full swing, but there are some really good canned varieties in the meantime which boast some killer flavor. The San Marzano's are always amazing from Italy, and I like the Muir Glen tomatoes as well, which are from California. The fire roasted ones are particularly interesting if you're feeling adventurous. Also, if you are already a tomato fan, I'll be jarring a few batches of the best tomato sauce around in the weeks to come as christmas gifts. If you can't wait until then, here is a simple recipe which I use on everything from pasta, to spaghetti squash, on pizza, and mixed into some lasagna, on a piece of toasted rustic bread, or just a giant spoon full straight from the jar. I mean, you can't go wrong with a few modifications on a Batali Sauce right? 


Tasty Tomato-tastic Sauce - Super Easy! 
     Makes about 6 cups
Ingredients:
1 Medium Onion cut into 1/4 inch dice
1 Medium Carrot, peeled and shredded
3 garlic cloves just smashed  
4 tbl extra virgin olive oil
2 tsp balsamic vinegar
3 tbl fresh thyme leaves
2 tsp dried oregano
2 tsp dried basil
11/2 tsp red chili flakes (more or less depending on the kind of heat you prefer)
2 28-oz cans of San Marzano whole tomatoes, crushed by hand with juice
Sea Salt to taste


Directions:
1. Saute the onion, carrot and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes)
2. Add all the spices and cook for 5 minutes more. 
3. Add the tomatoes. Bring to a boil. 
4. Lower the heat to just bubbling, stirring occasionally for 30 minutes. (If it starts to get too thick for your liking add just a tablespoon of water at a time until it is the consistency you want.)
5. Season with salt to taste. Remove garlic cloves. 
6. Serve right away, or cool and freeze or refrigerate for later use. (keeps in fridge for 1 week, freezer for 3 months.)


Personally, I could eat it all by it self, but it is good on anything really. Delish-bomb. 

S is for Sustainable Santa Claus.

      Santa! Yes, the good ol' boy who comes round once a year is waking from hibernation. Last I saw him he was plastered on the side of a coke can trapped between a little girls pudgy fingers. I also saw him flying high in the sky at the Grove, as well as selling mattresses around the corner from my house. All in all, sales men of the year award goes to Saint Nick. This makes sense considering the traditional image of our dear Mr. Claus was created way back when, but in the early 30's he was used by many companies in order to sell more products this time of year, you know the happiest season of all. I strongly believe that in many of our favorite Christmas songs there are low level subliminal messages telling us to "buy buy buy, eat eat eat, spend spend spend". This thought came to me during my recent experience at Cost Plus. It would have been a much less expensive adventure had there been no Christmas music playing. I bought an abnormal amount of funny food products that, under normal circumstances, would have never made their way to my basket. I blame Christmas music, although I can also blame being over tired, hungry and bored, but otherwise I would have passed on the cookies and random spices, well maybe not the spices.

     So here is Santa again, plugging all kinds of gifts and gadgets. But what if Santa were to be slim and trim? What if Santa ran to every house on X-mas eve, instead of needing 12 reindeer to haul his ass around? What if Santa asked for celery sticks and ice cold water instead of milk and cookies? What if Santa didn't appear on coke cans, and refused to don his gay apparel? Could our image of Santa be the root of all evil? I mean, I did see him on an Oreo's box a few days ago, and whatever is in that filling is definitely evil.

      So I propose we create a new version of Santa for the 21st century. We changed him from a Saint to Santa over fifty years ago, we can change him again. So this year, I'll be writting my list to Sustainable Santa Claus. This year, Santa is going green. Who knows, if my little trend catches on we may see Al Gore next year, dressed up in a Green Santa Suit parading around the streets of NYC wishing everyone a "spend less and conserve carbon emissions holiday".

       It could happen.

     Think about all the packaging, plastic, wrapping paper, boxes, bags, all of the things that we throw away so easily around the holidays. Sustainable Santa wouldn't approve. I like to wrap my gifts in old catalogs and magazines. Its a creative outlet and its also a form of recycling. There are so many ways to be less wasteful right now besides just recycling. And no, I'm not talking about re-gifting.

      So here is to Santa, because I like everyone else, loves cookies. Maybe even as much as he does. I'm going to skip the nonsense of the grocery store fare, and trans-fat laden sugary topping, and go straight for "healthier" cookies too, which is what i suggest Santa does as well. His cholesterol can't be good.

     One of my favorites is this delectable little morsel called the Inside-Out Carrot Cake Cookie. A friend of mine actually used these to bribe her co-op to lower her rent, so obviously thats how damn good these are. I'm sure Sustainable Santa would like them too.

     Oh! We could even make the filling green!

     Enjoy! And Happy Holidays! I can't wait to cozy up to the fire and listen to my subliminal message laden christmas tunes while sipping Yerba Chai Lattes and eating these, thinking when will Sustainable Santa come down that chimney to give me my new computer.......what!? The new 27" iMac with the dual core processor and tera bite of space is totally sustainable. Just throwing that out there.

Inside-Out Carrot Cake Cookies

From: Gourmet April 2004

Cookies:

• 1 1/8 cups all-purpose flour
• 1 1/4 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 stick (1/2 cup) unsalted butter, softened (Or use Earth Balance Butter, unsalted)*
• 1/3 cup plus 2 tablespoons packed light brown sugar
• 1/3 cup plus 2 tablespoons granulated sugar
• 1 large organic free range* egg
• 3/4 teaspoon vanilla
• 1 cup coarsely grated carrots (2 medium)
• 1 scant cup pistachios* or pecans (3 ounces), chopped
• 1/2 cup golden raisins (2 1/2 ounces)  (or use cranberries, super pretty)*
• Filling:
• 8 ounces cream cheese (you could use vegan cream cheese here too.)
• 1/4 cup honey (or Maple Syrup)

Preparation:

1. Preheat oven to 375°F, and make sure Oven racks are on the top and bottom thirds of the oven. Butter 2 baking sheets.

2. Whisk together flour, cinnamon, baking soda, and salt in a bowl.

3. Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.

4. Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely. MUST BE COOL to fill. 

5. While cookies are baking, blend cream cheese and honey in a food processor until smooth.

6. Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

7. Eat! (preferably while watching A Christmas Story.)