Tag Archives: Vegan

We’re Cooking the Book! #MyParisKitchen

We are engaging in a new cookbook project!
(Insert fist-pumping and Carlton dances.)

Cook the Book

Gear ready for Cook the Book Fridays!

The Dorista alumni and dozens other bloggers have jumped in the band wagon to cook their way through David Lebovitz’s My Paris Kitchen through Cook the Book Fridays.  My Paris Kitchen is filled with Americain en París stories, ingredient intelligence, and most importantly, delicious and totally do-able recipes to bring French Flavors (back) home.  My Paris Kitchen for Kindle and Kindle reading apps is currently available at Amazon.com for a mere $1.99 for a limited time only.  How could I resist?   And hey, if you don’t already have a copy… how could you?

cook the book fridays

Artichoke tapenade on five-grain sourdough bread from Levain Artisan Breads (straight out of Aguadilla, PR via the Old San Juan Saturday Farmer’s Market)

Cook the Book… on Social Platforms

At this time, my posts for Cook the Book Fridays will be available through the Great Food 360˚ Instagram and Facebook pages.  I’m definitely not writing off blog posts!  When some of the recipes pose a challenge and require culinary creativity/ingenuity/chutzpah, I’ll share those workarounds with more detail.

While we have a bit of catching up to do – nothing insurmountable – we started with last week’s recipe for the Artichoke Tapenade.

 

These are the recipes we need to complete in order to be fully caught up with the Cook The Book Fridays crowd:

  • Belgian Beef Stew with Beer and Spice Bread
  • Dukkah Roasted Cauliflower
  • Steak with Mustard Butter and Fries
  • Winter Salad

Next up in the roster is fried ham and cheese sandwiches… le croque monsieur!  Bon appetit, and remember to check your Instagram or Facebook feeds every other Friday.

Cook the Book Fridays is an online group of home cooks working their way through David Lebovitz’s My Paris Kitchen.  We respect M. Lebovitz’s wishes and don’t post the recipes – that said, if the recipe is available elsewhere, we’ll link it up.  Here is the recipe for the Artichoke Tapenade, as published in the Washington Post.

GreatFood360˚ is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  We would be earning a small percentage of Amazon.com store credit for each good purchased through the provided links.

Roast Pumpkin Salad with Romesco Vinaigrette #BarGitano

romesco vinaigrette

A couple of weeks ago, I was invited to taste Bar Gitano’s rejuvenated menu.  Chef Carlos Vázquez has added delicious small plates to the tasca’s already popular dishes – and inspired a salad recipe that would be right at home with them.

Some of Bar Gitano’s new menu items developed by Chef Vázquez include:

  • Veal and pork meatballs braised in sherry with tomatoes, shallots and migas
  • Arugula salad w roasted beets, fried goat cheese nuggets and pistachio and fig jam vinaigrette
  • Brandada de Bacalao: Codfish croquettes with lime aioli
  • Goat cheese pizzeta with romesco, fig jam, truffle oil & arugula
  • Lamb skewers with mint salsa verde and fennel salad
  • Mussels with chorizo in a rich pimenton-wine broth & toasted bread
  • Medjool dates stuffed with Valdeón cheese wrapped in bacon
  • Coconut Cake Gitano with guava mousse and topped with  toasted meringue

Read More…

Roasted Eggplant Étouffée

Eggplant Etouffee

When May rolled in – particularly during third week of the month – my social networks swelled up with all the activities surrounding my alma mater’s commencement ceremony.  Lovely birrete art, the second lines and music that only come from New Orleans, and Maya Rudolph’s hilarious address.  It made me nostalgic for my own hectic graduation week, so I scoured the web and my own ‘archives’ for those memories from fifteen years ago. Read More…

Mango Spiced Quick Oats

mango spiced oats

It feels good to be back after a break of a few weeks without doing much cooking or writing.  For most of February and March I was caught up in training for the Puerto Rico Marathon and Half Marathon.  Those focused weeks definitely paid off: I shaved off over six minutes over my previous half marathon personal best. Read More…

French Fridays with Dorie: Orange and Olive Salad

Orange Olive Salad

A New Years Resolution

Christmas is not here yet, and I’m already thinking of New Years’ resolutions.  Food resolutions, that is.  Although I try to eat well at least 70% of the time, I know I still need to increase the amount of fruits in my diet.  I’ve already figured out a way to do it.

No more boring fruit salads.

Nothing totally against you, good old mix of cantaloupe, honeydew, pineapple and the odd strawberry or grape in the buffet or plastic container at the supermarket.  Just think how much better you would be with a pinch of salt, little dressing, a sprinkling of herbs, or the crisp bite of red onion. Read More…

Plantain Spiders – Arañitas de Platano

plantain spiders arañitas de platano

Food is a feast for the senses.  The first point of attraction is the way a dish looks and how it is presented.  Smell wafts through the nose.  Fingers and mouth take on texture and temperature.  Before the taste buds can have their way, it all explodes with a deafening CRUNCH.

I love plantain spiders – aka. arañitas de platano.  They are bites that truly engage all five senses.  Eating them is a loud experience.  That crunch, the hit of salt, the unmistakable smell of fried plantain. Read More…

Green Pigeon Pea Escabeche (Gandules en Escabeche)

green pigeon pea escabeche

A Holiday Tradition

Gandules – also known in the rest of the Caribbean as guandules or just peas – are the traditional Puerto Rican legume of the holiday season.  I dare you to go to a Christmas party in Puerto Rico without arroz con gandules.  These days, I might even extend that dare to Thanksgiving meals in the island.  The minute you taste the sofrito laced rice and peas, you know it’s Christmas or you are reminded of the season.

Green pigeon peas can be found either canned or frozen, with fresh peas being a little harder to come by.  I was extremely lucky a few years ago.  I had a co-worker that grew them on her backyard.  When the holiday season was around the corner, she would start taking orders for her cosecha, the harvest.  Although there are few things better dishes than arroz con gandules made with fresh peas,  the convenience of canned gandules cannot be denied, especially for recipes like this one. Read More…

French Fridays with Dorie: Roasted Chayote with Garlic

 

Jerusalem Artichokes Redmond Farmers Market

Last year E and I spent a week frolicking in the Pacific US Northwest/Canadian Southwest after IFBC wrapped up.  On our last day and a half before returning to Puerto Rico, we hung out around Redmond, a Seattle suburb famous for its proximity to the Woodinville wine tasting rooms, the Microsoft campus, and The Herbfarm.  After spending about an hour in the Redmond farmers’ market that Saturday, I decided the next time I visited that area I would rent an apartment with a good kitchen.  We were wowed by the wonderful produce we saw at the market, stand after stand.  I took an especially good look at the Jerusalem artichokes, aka sunchokes, knowing that I’d likely wouldn’t be seeing them again in the (near) future. Read More…

October is World Vegetarian Month

October World Vegetarian Month

October is World Vegetarian Month!

October was declared World Vegetarian Awareness month by the North American Vegetarian Society in 1977.  The food holiday was adopted by its international counterpart in 1978.  As awareness of the benefits of plant based diets increases, so has the demand for delicious vegetarian and vegan fare. More and more restaurants are including meatless dishes in their menus.

Here are some of my favorite vegetarian and vegan recipes for World Vegetarian Month and beyond.  Feel free to link yours in the comments section.

Breakfast of Champions

Orange cinnamon oatmeal

Orange Cinnamon Oatmeal

Lunch Ideas

tomato mozzarella avocado salad

Tomato, Mozzarella and Avocado Salad

Roasted Asparagus Soup

Quick Veggie Stir Fry

Quick Veggie Stir Fry

Vegetarian Cocktail Hour

Garlic Sherry Mushrooms

Garlic Sherry Mushrooms

Green Bean and Scallion Crostini

Green Green Crostini

 Vegetarian Dinners

Vegan garbanzo stew

My Favorite Chickpea stew

Kale Sofrito Risotto

Kale Sofrito Risotto

French Fridays with Dorie: Celery-Celery Soup

Celery-Celery Soup Dorie Greenspan

“I’m doing the Friday recipe today!”

“Cool.  What is it?”

“It’s soup.  A celery root and green celery soup. But it has apples in it.”

“Okay.”

“I can go the criollo route and do it with garlic and sofrito and cilantro if you want.”

“Whatever way you choose is fine.  But the recipe says it has apples you should probably make it as it is written.”

“Yeah… I guess.”

And that’s how I ended up cooking the recipe, exactly as written.  Two Fuji apples joined a mountain of onions, a couple of stalks of celery, and chunks of the root vegetable we call apio, which translates to celery. Read More…

French Fridays with Dorie: Christine’s Simple Pepper Soup

simple pepper soup

I’m trying to make up my mind about this week’s French Fridays with Dorie recipe: Christine’s Simple Pepper Soup (nee, Party Soups).  Simple is an understatement.  All this soup requires a quart of vegetable (bouillon) broth, a pound of peppers, extra seasoning to taste, and a simmer of twenty minutes.  In the hardware department, a blender and a strainer.  Adding to the simplicity, it can be served either warm or cold.  Dorie Greenspan’s friend Christine, a pro of turning the simplest ideas into chic, serves these soups in tumblers, wine glasses, and dainty coffee cups.  Read More…

Orange Cinnamon Oatmeal

Orange Cinnamon Oatmeal

Roll call: Sweets that dwelled together in my refrigerator during the last week of the year.

  • Chocolate/mint cupcakes
  • Mallorca bread pudding
  • My sister’s INSANE amaretto cheese flan
  • Arroz con dulce
  • Banana cake made out of overripe banana guilt
  • A big bottle of Tita’s coquito
  • Coquito popsicles (Failed experiment, I’m sorry to report.  Need higher creme anglaise to coquito proportion)

By the time 2014 rolled in, there are only two of these list left over.  But you can imagine I’m going through quite the hangover.  Sugar hangover.  And with four more days of Puerto Rican Christmas indulgences to go, I’m trying my best to keep a reduced stash of homemade treats around. Read More…

Cauliflower-White Bean Mash

mashed cauliflower and white beans

I need time savers for practically everything in my life right now.  At work, I rely on magic pivot tables, having two monitors to reduce going back and forth between applications, and many reports that arrive straight to my inbox.  For the blog, I use a dictation application and try to talk my way into posts while stuck in traffic.  In the kitchen, I keep canned beans, seafood, and tomatoes in the pantry and frozen vegetables in the freezer.  There’s almost always something thawing in the refrigerator while I’m out in the office.  I have been hearing about more things that can be precooked and stored in the refrigerator like potatoes and grains.  This mashed cauliflower and white beans recipe came out one of those ‘it’s 8pm – what do I do?” moments.  It was inspired by more elaborate recipes that combine these two ingredients.

Read More…

French Fridays with Dorie: Socca from Vieux Nice

Socca from Vieux Nice

Socca!

That’s such a fun word to say out loud.  Did you know that soca (with one c) is also the name of a music genre from the Anglo/French Caribbean?  It’s not the “Dieter”/dieter conondrum from tartine week, but another fun coincidence.

Unlike most of my fellow Doristas, I had seen socca before under its Argentinean moniker, faína.  Almost exactly six years ago, Eduardo and I were honeymooning in Argentina.  After four straight days of wonderful multi-course meals in Mendoza, one of the main wine growing areas, we arrived into Buenos Aires looking for something… simple.  Our first meal in the city was pizza and a cold Quilmes at a very good chain restaurant a couple of blocks from our Palermo Soho hotel.  All through the pizzeria there were signs with the different menu items and family style combinations. Most of these included the faína.  Admittedly, we were not curious enough to try it but made sure to ask about it later.  Chickpea flatbread… interesting concept.

Read More…

My Favorite Garbanzos

My favorite garbanzos

I’ve always been the health nut in my family – or the closest thing to one.  Exercise regimen, check.  Regular salad chomping, check. Stashing weird ingredients in my parents’ refrigerator and pantry before moving out, check.  It has been rewarding seeing some of those good habits kick the bad ones’ butts.  That’s literal!  I smoked cigarettes casually through most of my twenties.  When I took up running almost six years ago, I completely lost the taste for them.

Much has been written about how consistently consuming healthy foods can help replace those cravings for items that are not as nourishing.  Food guru Mark Bittman recently published VB6, a book on how keeping a vegan diet before 6pm can help combat many health conditions brought upon by the standard American diet (and a career in food writing!).  Eating plant-based foods  for the first 2/3 of the day seemed like a worthy tradeoff for a “free pass” for the rest of the day.  Although I’m not formally following a VB6 type plan, I have been incorporating more vegan meals into the packed lunch repertoire, like Dorie Greenspan’s orange scented lentil soup and this garbanzo (chickpea) stew. Read More…

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