tag:blogger.com,1999:blog-67085621202633104672024-03-19T04:16:11.517-07:00Starling Avenue Plant-Based Living"Vegan" is more a sociological term, designating people who don't eat (or use) animal products, and that could be for environmental, ethical, animal welfare or health reasons. But, "no meat"is not nutrition. Potato chips and coke might be vegan, it is not nutritious. The Whole Foods Plant-Based diet, without added Sugar, Oil or Salt (SOS), is the nutritionally sound basis for a healthy vegan lifestyle. The focus is on #WFPB without SOS, based on the work of T. Colin Campbell in The China Study.RogierFvVhttp://www.blogger.com/profile/06620302882101332152noreply@blogger.comBlogger205125tag:blogger.com,1999:blog-6708562120263310467.post-33104390323009481662023-11-22T17:04:00.000-08:002023-11-25T04:58:16.120-08:00My Favorite Natto Breakfast<p> The collection of Natto at Chang-Li Supermarket seems to be growing. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BDNy64gIw-d0hUQZ4sKHDMcszDOeeTDK5zCetBsnhFZlIUhMOkOsNuMCIIDvIrWQhOtWSsJkYogsP4xNHYX-DN_CBU96-nIyi4Y0SpCQXWlJxMXKv_Ku0xKgNm_B-vzBoi0qghsx87FW7j0DCRkfhyphenhyphenVZnZyU2p2qgXIfH2tJSJdqNd3xen6DKYhtkak/s4000/20231117_070838.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1868" data-original-width="4000" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BDNy64gIw-d0hUQZ4sKHDMcszDOeeTDK5zCetBsnhFZlIUhMOkOsNuMCIIDvIrWQhOtWSsJkYogsP4xNHYX-DN_CBU96-nIyi4Y0SpCQXWlJxMXKv_Ku0xKgNm_B-vzBoi0qghsx87FW7j0DCRkfhyphenhyphenVZnZyU2p2qgXIfH2tJSJdqNd3xen6DKYhtkak/s320/20231117_070838.jpg" width="320" /></a></div>This particular brand is organic, and it comes in two varieties with a subtly different flavor. One is made with whole soybean halves, and the wrapper is a darker green, the other is made with broken up soybeans, and seems to have a lighter flavor, which I think I prefer.<div><br /></div><div>My favorite breakfast at the moment is Natto with a mixture of brown Basmati and black rice, plus about 3 scallions and some chives (can't find them fresh, so I use the dried kind).</div><div><br /></div><div>Since everyone always gets concerned about protein, which is typically over-emphasized in traditional nutrition. To refresh the reader, Whole Foods, Plant-Based nutrition rests on the knowledge that an adult male, requires only about 10-12% of calories from protein, and and adult woman can get by on even less in a pinch, but it is very hard to get below 10-12% no matter how hard you try.</div><div><br /></div><div>The total concept of #WFPB nutrition is:</div><div><ul style="text-align: left;"><li>10% of calories from naturally occurring fats/oils (beans etc)</li><li>10% of calories from (plant-) protein</li><li>80% of calories from complex carbohydrates</li><li>no added sugars, oil or salt (no SOS).</li></ul><div>And that is how simple it is.</div><div><br /></div><div>So let´s go over <a href="https://www.healthline.com/nutrition/natto#TOC_TITLE_HDR_3" rel="nofollow" target="_blank">Natto</a>. </div><p>It is a fermented soy product and it contains in one 1.41 Oz breakfast serving the following:</p><ul style="-webkit-font-smoothing: antialiased; box-sizing: inherit; color: #231f20; font-family: "Proxima Nova", "Proxima Nova Fallback", sans-serif; font-size: 18px; list-style-image: url("data:image/svg+xml,%3Csvg width='10' height='10' xmlns='http://www.w3.org/2000/svg'%3E%3Ccircle cx='5' cy='5' r='2.5' fill='%23EC1C82'/%3E%3C/svg%3E");"><li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;"><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-weight: bolder;">Calories:</span> 85</li><li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;"><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-weight: bolder;">Fat:</span> 35 grams</li><li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;"><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-weight: bolder;">Carbs:</span> 5.4 grams</li><li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;"><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-weight: bolder;">Fiber:</span> 5 grams</li><li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;"><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-weight: bolder;">Protein:</span> 7.65 grams</li><li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;"><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-weight: bolder;">Manganese:</span> 27% of the daily value (DV)</li><li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;"><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-weight: bolder;">Iron:</span> 19% of the DV</li><li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;"><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-weight: bolder;">Copper:</span> 30% of the DV</li><li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;"><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-weight: bolder;">Vitamin K:</span> 8% of the DV</li><li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;"><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-weight: bolder;">Magnesium:</span> 11% of the DV</li><li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;"><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-weight: bolder;">Calcium:</span> 7% of the DV</li><li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;"><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-weight: bolder;">Vitamin C:</span> 6% of the DV</li><li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;"><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-weight: bolder;">Potassium:</span> 6% of the DV</li><li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;"><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-weight: bolder;">Zinc:</span> 11% of the DV</li><li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;"><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-weight: bolder;">Selenium:</span> 6% of the DV</li><li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;">Additionally: Natto also contains smaller amounts of vitamin B6, folate and pantothenic acid, as well as antioxidants and other beneficial plant compounds (<hl-trusted-source class="css-u6mf1g" rationale="Highly respected database from the National Institutes of Health" source="PubMed Central" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; display: inline;"><a class="content-link css-5r4717" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4844621/" rel="noopener noreferrer" style="-webkit-font-smoothing: antialiased; border-color: currentcolor; box-sizing: inherit; color: darkcyan; cursor: pointer; text-decoration-line: none;" target="_blank">5</a>)</hl-trusted-source></li><li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;"><a class="content-link css-5r4717" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4844621/" rel="noopener noreferrer" style="-webkit-font-smoothing: antialiased; border-color: currentcolor; box-sizing: inherit; color: darkcyan; cursor: pointer; text-decoration-line: none;" target="_blank"><span class="css-1471oxf icon-hl-trusted-source-after" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; cursor: pointer;"><span class="sro" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; display: inline; height: 1px; left: -10000px; overflow: hidden; position: absolute; top: auto; width: 1px;">Trusted Sourc<span style="color: #231f20;">).</span></span></span></a><p style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 25px; margin-top: 25px;">Natto is especially nutritious because its soybeans undergo a process of fermentation, which creates conditions that promote the growth of probiotics. <br /> (<hl-trusted-source class="css-u6mf1g" rationale="Highly respected database from the National Institutes of Health" source="PubMed Central" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; display: inline;"><a class="content-link css-5r4717" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9616652/" rel="noopener noreferrer" style="-webkit-font-smoothing: antialiased; border-color: currentcolor; box-sizing: inherit; color: darkcyan; cursor: pointer; text-decoration-line: none;" target="_blank">6<span class="css-1471oxf icon-hl-trusted-source-after" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; cursor: pointer;"><span class="sro" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; height: 1px; left: -10000px; overflow: hidden; position: absolute; top: auto; width: 1px;">Trusted Source</span></span></a><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit;"></span></hl-trusted-source>, <hl-trusted-source class="css-u6mf1g" rationale="Highly respected database from the National Institutes of Health" source="PubMed Central" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; display: inline;"><a class="content-link css-5r4717" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6950244/" rel="noopener noreferrer" style="-webkit-font-smoothing: antialiased; border-color: currentcolor; box-sizing: inherit; color: darkcyan; cursor: pointer; text-decoration-line: none;" target="_blank">7<span class="css-1471oxf icon-hl-trusted-source-after" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; cursor: pointer;"><span class="sro" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; height: 1px; left: -10000px; overflow: hidden; position: absolute; top: auto; width: 1px;">Trusted Source</span></span></a><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit;"></span></hl-trusted-source>, <hl-trusted-source class="css-u6mf1g" rationale="Highly respected database from the National Institutes of Health" source="PubMed Central" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; display: inline;"><a class="content-link css-5r4717" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7071183/" rel="noopener noreferrer" style="-webkit-font-smoothing: antialiased; border-color: currentcolor; box-sizing: inherit; color: darkcyan; cursor: pointer; text-decoration-line: none;" target="_blank">8<span class="css-1471oxf icon-hl-trusted-source-after" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; cursor: pointer;"><span class="sro" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; height: 1px; left: -10000px; overflow: hidden; position: absolute; top: auto; width: 1px;">Trusted Source</span></span></a><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit;"></span></hl-trusted-source>).</p></li><li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;"><p style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 25px; margin-top: 25px;">This is one reason why natto is considered more nutritious than boiled soybeans.</p></li><li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;"><p style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 25px; margin-top: 25px;">Natto also contains fewer <a class="content-link css-5r4717" href="https://www.healthline.com/nutrition/how-to-reduce-antinutrients" style="-webkit-font-smoothing: antialiased; border-color: currentcolor; box-sizing: inherit; color: #02838d; cursor: pointer; text-decoration-line: none;">antinutrients</a> and more beneficial plant compounds and enzymes than non-fermented soybeans<br /> (<hl-trusted-source class="css-u6mf1g" rationale="Highly respected database from the National Institutes of Health" source="PubMed Central" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; display: inline;"><a class="content-link css-5r4717" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4844621/" rel="noopener noreferrer" style="-webkit-font-smoothing: antialiased; border-color: currentcolor; box-sizing: inherit; color: darkcyan; cursor: pointer; text-decoration-line: none;" target="_blank">5<span class="css-1471oxf icon-hl-trusted-source-after" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; cursor: pointer;"><span class="sro" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; height: 1px; left: -10000px; overflow: hidden; position: absolute; top: auto; width: 1px;">Trusted Source</span></span></a><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit;"></span></hl-trusted-source>, <hl-trusted-source class="css-u6mf1g" rationale="Highly respected database from the National Institutes of Health" source="PubMed Central" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; display: inline;"><a class="content-link css-5r4717" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9416513/" rel="noopener noreferrer" style="-webkit-font-smoothing: antialiased; border-color: currentcolor; box-sizing: inherit; color: darkcyan; cursor: pointer; text-decoration-line: none;" target="_blank">9<span class="css-1471oxf icon-hl-trusted-source-after" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; cursor: pointer;"><span class="sro" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; height: 1px; left: -10000px; overflow: hidden; position: absolute; top: auto; width: 1px;">Trusted Source</span></span></a><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit;"></span></hl-trusted-source>, <hl-trusted-source class="css-u6mf1g" rationale="Highly respected database from the National Institutes of Health" source="PubMed Central" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; display: inline;"><a class="content-link css-5r4717" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003083/" rel="noopener noreferrer" style="-webkit-font-smoothing: antialiased; border-color: currentcolor; box-sizing: inherit; color: #db1f88; cursor: pointer; outline: none; text-decoration-line: none;" target="_blank">10</a>).</hl-trusted-source></p></li></ul><div><span face="Proxima Nova, Proxima Nova Fallback, sans-serif" style="color: #231f20;"><span style="font-size: 18px;">Now I eat that with a cup of mixed rice, brown basmati and black rice, which has another 5 grams of protein.</span></span></div></div><div><span face="Proxima Nova, Proxima Nova Fallback, sans-serif" style="color: #231f20;"><span style="font-size: 18px;"><br /></span></span></div><div><span face="Proxima Nova, Proxima Nova Fallback, sans-serif" style="color: #231f20;"><span style="font-size: 18px;">The one cup of rice contains approximately the following:</span></span></div><div><ul style="background-color: white; border: 0px; box-sizing: border-box; color: #222222; font-family: -apple-system, system-ui, BlinkMacSystemFont, "Segoe UI", Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-size: 20px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 1.5em 3em; padding: 0px;"><li style="border: 0px; box-sizing: inherit; margin: 0px; padding: 0px;"><span style="box-sizing: inherit; font-weight: 700;">Calories-</span> 210 calories</li><li style="border: 0px; box-sizing: inherit; margin: 0px; padding: 0px;"><span style="box-sizing: inherit; font-weight: 700;">Protein-</span> 5 grams</li><li style="border: 0px; box-sizing: inherit; margin: 0px; padding: 0px;"><span style="box-sizing: inherit; font-weight: 700;">Carbohydrates</span>– 46 grams</li><li style="border: 0px; box-sizing: inherit; margin: 0px; padding: 0px;">·<span style="box-sizing: inherit; font-weight: 700;">Fat-</span> 0.5 grams</li></ul><div><span face="-apple-system, system-ui, BlinkMacSystemFont, Segoe UI, Helvetica, Arial, sans-serif, Apple Color Emoji, Segoe UI Emoji, Segoe UI Symbol" style="color: #222222;"><span style="font-size: 20px;">And then I also add some three scallions, cut up and some chives.</span></span></div></div><div><span face="-apple-system, system-ui, BlinkMacSystemFont, Segoe UI, Helvetica, Arial, sans-serif, Apple Color Emoji, Segoe UI Emoji, Segoe UI Symbol" style="color: #222222;"><span style="font-size: 20px;"><br /></span></span></div><div><span face="-apple-system, system-ui, BlinkMacSystemFont, Segoe UI, Helvetica, Arial, sans-serif, Apple Color Emoji, Segoe UI Emoji, Segoe UI Symbol" style="color: #222222;"><span style="font-size: 20px;">In short, that one silly little bowl contains dynamite nutrition.</span></span></div><div><span face="-apple-system, system-ui, BlinkMacSystemFont, Segoe UI, Helvetica, Arial, sans-serif, Apple Color Emoji, Segoe UI Emoji, Segoe UI Symbol" style="color: #222222;"><span style="font-size: 20px;"><br /></span></span></div><div><span face="-apple-system, system-ui, BlinkMacSystemFont, Segoe UI, Helvetica, Arial, sans-serif, Apple Color Emoji, Segoe UI Emoji, Segoe UI Symbol" style="color: #222222;"><span style="font-size: 20px;">There are always rumors about soybeans being bad, but those largely are unfounded, see <a href="https://nutritionstudies.org/soy-myths-vs-facts-is-soy-healthy-or-not/" rel="nofollow" target="_blank">here</a>, and <a href="https://nutritionstudies.org/crucial-soy-link/" rel="nofollow" target="_blank">here</a>. Unfortunately, too many of the diet gurus do not know anything about nutrition. Or only enough to be dangerous.</span></span></div><div><span face="-apple-system, system-ui, BlinkMacSystemFont, Segoe UI, Helvetica, Arial, sans-serif, Apple Color Emoji, Segoe UI Emoji, Segoe UI Symbol" style="color: #222222;"><span style="font-size: 20px;"><br /></span></span></div><div><span face="-apple-system, system-ui, BlinkMacSystemFont, Segoe UI, Helvetica, Arial, sans-serif, Apple Color Emoji, Segoe UI Emoji, Segoe UI Symbol" style="color: #222222;"><span style="font-size: 20px;">One last thing about the natto breakfast, I think it is ideal food after a water fast.</span></span></div><div><span face="-apple-system, system-ui, BlinkMacSystemFont, Segoe UI, Helvetica, Arial, sans-serif, Apple Color Emoji, Segoe UI Emoji, Segoe UI Symbol" style="color: #222222;"><span style="font-size: 20px;">I usually end up with a Kombucha the night before (fermented/probiotic) and then a smoothie in the AM, and then I might have some fruit and typically a bowl of natto will be my first solid food. You can chew it really well and thus get the maximum benefit. Great way to give your gut flora a boost. </span></span></div><div><span face="-apple-system, system-ui, BlinkMacSystemFont, Segoe UI, Helvetica, Arial, sans-serif, Apple Color Emoji, Segoe UI Emoji, Segoe UI Symbol" style="color: #222222;"><span style="font-size: 20px;"><br /></span></span></div><div><span face="Proxima Nova, Proxima Nova Fallback, sans-serif" style="color: #231f20;"><span style="font-size: 18px;">P.S. A special Thanksgiving addition: You can even make your natto hot and spicy. I make it with sliced, seeded jalapeño, or I could even see a serrano pepper. For now, my preferred way to spice it up over and above the traditional cut-up scallions, is settling at some chives, one jalapeño and one serrano pepper. Everyone can experiment on their own. Maybe I could see parsley. To me, I run a fusion kitchen, where the rule is #WFPB, without SOS, and otherwise anything goes. With traditional recipes, I first try to come as close as I can to the original flavor, and then the experimentation starts and dishes evolve beyond their original "traditional" flavors.<br />Along those lines, I made a vegetarian spaghetti sauce when I was a teenager, and I had a reputation for doing that quite well. I used mushrooms instead of meat, but otherwise it was quite traditional. Today, it has become totally 3WFPB, and I make numerous variations, and I love spaghetti even better now.</span></span></div>RogierFvVhttp://www.blogger.com/profile/06620302882101332152noreply@blogger.com0tag:blogger.com,1999:blog-6708562120263310467.post-54472080602599973792023-09-14T07:42:00.004-07:002023-09-16T07:01:14.362-07:00Black Bean Enfrijoladas #WFPB StyleThis is another wonderfully simple recipe from Chef AJ, my only adjustment would be because she makes it too mild and I like it hot. <div><br /></div><div>My Mexican friends constantly ask for mas caliente, mas caliente...
And of course, you are free to make it as hot as you'd like... or you have the option to leave it up to the individuals, but depending on the situation, that can be unmanageable, to put out a set of trays with the toppings. So I usually prefer to make a single bowl and mix everything. Or a mild and a spicy bowl. </div><div><br /></div><div> My principal adjustments are some jalapeños, some serrano peppers and perhaps a habanero or two. as well as some cut up sweet peppers, and some lime juice to keep it fresh as well as some medium salsa to create a more blended taste.
This is simple, quick and delicious. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWXF05BbthSfrAzjgNIB6_u16RqHKjUFCics3xpWU2cBbQo7XHf50mUChkGmximIov4uHVvT6_bAvNaR1o-27iKg6F2VP1Nda_ZrnOFxqnfHA3E5KooIPGfqSxx3CbbBhwxwgLezI83gp7ricG-RKa_9TknLArrzGyqxB8gwweZ_SYOBjzJuFbBKwUyWM/s4000/20230913_190806.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1868" data-original-width="4000" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWXF05BbthSfrAzjgNIB6_u16RqHKjUFCics3xpWU2cBbQo7XHf50mUChkGmximIov4uHVvT6_bAvNaR1o-27iKg6F2VP1Nda_ZrnOFxqnfHA3E5KooIPGfqSxx3CbbBhwxwgLezI83gp7ricG-RKa_9TknLArrzGyqxB8gwweZ_SYOBjzJuFbBKwUyWM/s320/20230913_190806.jpg" width="320" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh45iQCZRcd1Lj0EIm6lz6BZHOrDpw9QSrtHyqOt93iUtz1hxihVqVGM-ntNwlK-v_Vafto7K25lheegl-Ss9rXwssnSsUs_o7luSRujXtHiyZ_J7ewA_fw7ILc08dC42Zadg44GPfHEh3r1eMZa1A5-Maq0dzrnY77JiFhByscMg_hF3wyTbf2nle46ME/s470/Goya_organic-black-beans.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="470" data-original-width="312" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh45iQCZRcd1Lj0EIm6lz6BZHOrDpw9QSrtHyqOt93iUtz1hxihVqVGM-ntNwlK-v_Vafto7K25lheegl-Ss9rXwssnSsUs_o7luSRujXtHiyZ_J7ewA_fw7ILc08dC42Zadg44GPfHEh3r1eMZa1A5-Maq0dzrnY77JiFhByscMg_hF3wyTbf2nle46ME/s320/Goya_organic-black-beans.png" width="212" /></a></div><br /><div><br /></div><div>Vegan Black Bean Enfrijoladas and Q & A with Dr. Niki Davis! - </div><div>YouTube
Chef AJ with Dr. Niki Davis
https://www.youtube.com/watch?v=ttkTPb5q574 </div><div><br /></div><h2 style="text-align: left;">Ingredients </h2><div><ul style="text-align: left;"><li>2 15 Oz cans of low sodium Black Beans. </li><li>White or yellow corn tortillas, or tostadas if you serve it immediately (they tend to get soft). </li></ul><h3 style="text-align: left;">Toppings: </h3><ul style="text-align: left;"><li>Avocado </li><li>Tomato</li><li>Scallions </li><li>Red Onions </li><li>Chopped Greens (Spinach) </li><li>Jalapeno</li><li>Serrano Peppers </li><li>Habaneros</li><li>Green, jellow, orange, red bell peppers </li><li>Juice of one lime </li><li>medium Salsa </li></ul><h3 style="text-align: left;">Directions: </h3></div><div>Heat over stove on medium until blended beans are nice and hot! </div><div><br /></div><div>While the beans are heating, heat up your corn tortillas on a non-stick pan (both sides) on medium heat. </div><div><br /></div><div>Once the tortillas and beans are both hot, dip the tortilla into the blended beans completely, then remove and place folded in half onto a plate. Repeat until you have 3-4 folded tortillas on the plate. </div><div><br /></div><div>Add desired toppings and voila! </div><div><br /></div><div>Enjoy while hot.</div>RogierFvVhttp://www.blogger.com/profile/06620302882101332152noreply@blogger.com0tag:blogger.com,1999:blog-6708562120263310467.post-71386629415843584862023-09-02T07:02:00.004-07:002023-09-02T07:02:49.246-07:00Better Breakfasts and Jackfruit Economics<p>Jackfruit can be intimidating, and not only because of its weight. Peeling a jackfruit is a significant chore, but the results are worthwhile, and I have documented them numerous times on this blog.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTUXu_2rCgFBeQyYiZJSvm6H07v6lSXgiCXHM3QEgmkNy2I--BVLCtrCjRtszb2362oFKZSyXouQMziO15QYe8-1-fnvw5wwQGhNrgK27jEjXS9fwbox1RCl5RGZL3QtByjjDErzcYRDTj5q3cTcGSKsRzQ__M7LZBTme3pSsRvaK1FOGZtuamsH2USEc/s4000/20230707_101006.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="1868" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTUXu_2rCgFBeQyYiZJSvm6H07v6lSXgiCXHM3QEgmkNy2I--BVLCtrCjRtszb2362oFKZSyXouQMziO15QYe8-1-fnvw5wwQGhNrgK27jEjXS9fwbox1RCl5RGZL3QtByjjDErzcYRDTj5q3cTcGSKsRzQ__M7LZBTme3pSsRvaK1FOGZtuamsH2USEc/s320/20230707_101006.jpg" width="149" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Half-way</td></tr></tbody></table></p>Steelcut oats, whith shredded apple, blueberries, cacao nibs, cinnamon and some raisings, goji berries, and topped with some Jackfruit.<div><br /></div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfDRU4yKJLs6rdvv2KcUBWwPLwpn9e8bNFLtHHf4UnAGh59mXO5eQypOGRl_pqUddXKGONq5xpWKt85U3mc_2LUvqncJ_48CUqscRBRlXrH_2Pa6emHpd_S8tRu0mc-4U0CaU3VPnSnn8YkyTCdhPV6vlxxhQ8lArWJ6lTU6rWqQwWu4IXMCU-2rmOgAI/s4000/20230707_101648.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="1868" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfDRU4yKJLs6rdvv2KcUBWwPLwpn9e8bNFLtHHf4UnAGh59mXO5eQypOGRl_pqUddXKGONq5xpWKt85U3mc_2LUvqncJ_48CUqscRBRlXrH_2Pa6emHpd_S8tRu0mc-4U0CaU3VPnSnn8YkyTCdhPV6vlxxhQ8lArWJ6lTU6rWqQwWu4IXMCU-2rmOgAI/s320/20230707_101648.jpg" width="149" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ready to eat</td></tr></tbody></table><p>Today, I want to pay attention to the economics of the Jackfruit.</p><p><br /></p><p>Jackfruit is apparently the national fruit of Bangladesh, so during the seaason, you will find them everywhere in my heavily Bangladeshi neighborhood.</p><p></p><ul style="text-align: left;"><li>This year jackfruit could be found in my area between $0.99/lb (rarely), but I got one 20lb jackfruit with a blemish for that price, and it worked out well. Only one flowerpod was affected by some rot, but overall the fruit was perfectly healthy and ripe to eat.</li><li>Some of the stores will peal them and sell you the flower pods, ready to eat, ant that tended to go for $5/lb.</li><li>You will find the nuts, the kernels at $9/lb or there abouts</li></ul><p></p><p>I buy the whole fruit and I make a curry with the kernels, which is out of this world. I have publishedt that on this blog.</p><p>Being single, I make this a project to peel the fruit, which takes me several hours, but then I freeze the flower pods in quart bags, and I use it on my typical oatmeal breakfast. </p><p>With the kernels I make a big pot of curry, and some of it I eat that week and the rest is frozen in quart bags for future use. This way, I can whip up rice with curry and have some kind of veggie on the side and I have an excellent meal in short order.</p><p>My 20lb Jackfruit yielded 7/8 quart bags of flowerpods, and 2-3 lbs of seeds. Obviously, if you have the traffic, it could be worthwhile to sell some ready to eat jackfruit.</p><p>Before I knew what to do with them, I'd give the seeds to my Bangladeshi neighbors. But now that I know what to do with them, they are actually a true delicacy in the right recipe. </p><p><br /></p><p><br /></p></div>RogierFvVhttp://www.blogger.com/profile/06620302882101332152noreply@blogger.com0tag:blogger.com,1999:blog-6708562120263310467.post-67426683378679157072023-05-31T10:41:00.001-07:002023-06-03T06:50:12.744-07:00Mas caliente, mas caliente - black bean salad<p>Of course the Americans want it mild, the Mexicans want it hotter: mas caliente, mas caliente. Everbody else is in between.</p><p>So today I made a very spicey black bean salsa, at least I thought so, but still: too hot for the Americans, not not enough for the Mexicans. </p><p><br /></p><p></p><ul style="text-align: left;"><li style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Kombu" border="0" data-original-height="4000" data-original-width="1868" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDSdmJhao2RnGTNCe2bE8Z30VIfG01v-houSLeM1783I78chri9hKzhKXC312bR8Ha6_347EAzvsWWjE9BMOkhBb3dwSB98PydFQz8J7L6sGaIsptHKgscsccFh7J70aHHMNpB_FPgjmBw9ofrPxYZonO6UyHqpMjGeHB9pzkwBD8VseCkF1CTQa97/w149-h320/20230529_215752.jpg" title="Kombu" width="149" /></li><li>1 lb black beans</li><li>1/2 strip of kombu</li><li>Soak at least six hours.</li></ul><p></p>Note: The Kombu makes the beans cook up softer and easier to digest.<br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUpgKmulpmWui5UB9N0wN1QpSIKXe8cRWuyhfmPZD382v2w4WcWS02DOS-DjWaDKxJXwCPQLRqDsITpbA0rqqeZXZAbIYO_XgGgbvufTMDHnBudfYCJMZKG-C3C9GDlkD0BGsfPUw62BeE__62XT27cRxXKsLOPsEZxWZC0nwVlGKxKZvm1I62j_85/s4000/20230529_215858.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1868" data-original-width="4000" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUpgKmulpmWui5UB9N0wN1QpSIKXe8cRWuyhfmPZD382v2w4WcWS02DOS-DjWaDKxJXwCPQLRqDsITpbA0rqqeZXZAbIYO_XgGgbvufTMDHnBudfYCJMZKG-C3C9GDlkD0BGsfPUw62BeE__62XT27cRxXKsLOPsEZxWZC0nwVlGKxKZvm1I62j_85/s320/20230529_215858.jpg" width="320" /></a></div><br /><br /></div>And here are the beans with the kombu in a bowl for soaking.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXXSLrjlmrYyqnkgR8ABiha5Doh3tjvYYBniI7xYPVDHthCtv8hBfIIu_Cvme5npe2dUoN6MHOsod7Wakwd9JdLSX_LWXBrqf9UpKgxjMqdjWA89-XpyyfgfU7klLzqxmj4UGkvkQ8nZvLPxik-3mVamQIXqYpQhqSBfItcn8YPlau2WhyDnZXXfW7/s4000/20230530_055705.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4000" data-original-width="1868" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXXSLrjlmrYyqnkgR8ABiha5Doh3tjvYYBniI7xYPVDHthCtv8hBfIIu_Cvme5npe2dUoN6MHOsod7Wakwd9JdLSX_LWXBrqf9UpKgxjMqdjWA89-XpyyfgfU7klLzqxmj4UGkvkQ8nZvLPxik-3mVamQIXqYpQhqSBfItcn8YPlau2WhyDnZXXfW7/s320/20230530_055705.jpg" width="149" /></a></div>In order to cook it, I cut the kombu up in smaller strips.<div><br />After cooking drain the beans really well, and mix in the kombu, it will completely disintegrate and is very healthy.<br /><p>This time I put in a lot of peppers, but you can vary it to taste:</p><ul><li>1 poblano, or chilaca (or both)</li><li>2 large jalapeños</li><li>3 serrano</li><li>1 habañero</li><li>1 bunch cilantro, cut up fine</li><li>3-4 celery stalks, sliced thin</li><li>1 bottle of Green salsa</li><li>3 limes - juiced</li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb0HyW3vX80QENGQ0ibF-TuetPr5RPeYTk0H81YBBgDEjSwc-lctsmICXTgRUCUgRPh9xhNtDGJZFoyo9QUaCuQnR9UFA3bUydkdpJwD6vo6OBZB0CoKcbFhmkEMD4hFCK2aKWxUo_h2suNG_9_Pbzcz4tF9eLJRQIiPclhWDH6PYQlCNCvQZ_cD7X/s4000/20230530_164624.jpg" style="display: inline; margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Served on a Tostada Buena Vista" border="0" data-original-height="1868" data-original-width="4000" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb0HyW3vX80QENGQ0ibF-TuetPr5RPeYTk0H81YBBgDEjSwc-lctsmICXTgRUCUgRPh9xhNtDGJZFoyo9QUaCuQnR9UFA3bUydkdpJwD6vo6OBZB0CoKcbFhmkEMD4hFCK2aKWxUo_h2suNG_9_Pbzcz4tF9eLJRQIiPclhWDH6PYQlCNCvQZ_cD7X/w320-h149/20230530_164624.jpg" title="Served on a Tostada Buena Vista" width="320" /></a></div>En español:<br /><div><br /></div><p></p><p>Por supuesto, los estadounidenses lo quieren suave, los mexicanos lo quieren más caliente: mas caliente, mas caliente. Todos los demás están en el medio.</p><p><br /></p><p>Así que hoy hice una salsa de frijoles negros muy especiada, al menos eso pensé, pero aún así: demasiado picante para los estadounidenses, no lo suficiente para los mexicanos.</p><p><br /></p><p></p><ul style="text-align: left;"><li>1 libra de frijoles negros</li><li>1/2 tira de kombu</li></ul><p></p><p>Remoja al menos seis horas.</p><p>Nota: El Kombu hace que los frijoles se cocinen más suaves y fáciles de digerir.</p><div><div class="separator" style="clear: both; orphans: 2; text-align: center; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><div style="-webkit-text-stroke-width: 0px; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-transform: none; white-space: normal; word-spacing: 0px;">---</div><div style="text-align: left;">Y aquí están los frijoles con el kombu en un tazón para remojar.</div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-transform: none; white-space: normal; word-spacing: 0px;">---</div><div style="text-align: left;"><div><br /></div><div>Para cocinarlo, corté el kombu en tiras más pequeñas.</div><div><br /></div><div>Después de cocinar, escurra muy bien los frijoles y mézclelos con el kombu, se desintegrará por completo y es muy saludable.</div><div>Esta vez puse muchos pimientos, pero podéis variar al gusto:</div><div><br /></div><div><ul style="text-align: left;"><li>1 poblano</li><li>2 jalapeños grandes</li><li>3 serranos</li><li>1 habanero</li><li>1 manojo de cilantro, cortado fino</li><li>3-4 tallos de apio, en rodajas finas</li><li>1 botella de salsa verde</li><li>3 limas - en jugo</li></ul></div></div></div></div></div>RogierFvVhttp://www.blogger.com/profile/06620302882101332152noreply@blogger.com0tag:blogger.com,1999:blog-6708562120263310467.post-69812846934758603052023-05-26T16:26:00.003-07:002023-05-31T06:29:27.925-07:00Buena Vista tortillas & tostadasI like tostadas for certain dishes, such as nopales salad and black bean salad. Las Tortillas Buena Vista in Hunts Point makes the best tortillas, with just water and pure maseca, nixtamalized corn flour, free of fat or preservatives. The lye of the nixtamalization process serves as a preservative. Their tostadas come from Mexico.<div><br /></div><div><div class="separator" style="clear: both; text-align: center;">
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</div>My recipe for nopales salad goes back to Taqueria Tlaxcalli on Starling Ave, but reformulated entirely to be #WFPB compliant.</div><div><br /></div><div>This time, my Mexican taste testers all agreed it was great, and I made the salad as follows:</div><div><br /></div><div>* 4 large paddles of nopal </div><div>* 1 medium/small yellow onion </div><div>* 6 cloves of garlic sliced thin </div><div><br /></div><div>Cut the onion in half, slice off just the roots and make 6 large incisions, leaving the base attached. </div><div>Clean the nopales and slice length-wise in 1/2" width, and then in 1-1/2" pieces. Cook the nopales with the onion and garlic in ample water for about 15-20 minutes. Let it cool in the fridge for 6+ hours.</div><div><br /></div><div>* 1 medium red onion cut up fine</div><div>* 2 tbsp Mexican oregano </div><div>* 1/4 or 1/2 block of firm tofu, cut in small cubes</div><div>* 3 tbsp of non-fortified nutritional yeast (makes it more cheesy - tofu is the texture, nutritional yeast is the flavor)</div><div>* 1 bunch of cilantro chopped fine </div><div>* 2-3 fresh tomatoes or a 15 oz packet of diced tomatoes.</div><div>* 1 ripe avocado cut in small pieces </div><div>* 2" daikon radish, shredded, or use regular radishes.</div><div>* 2-3 jalapeños, pitted, sliced fine </div><div>* 1-2 serrano peppers pitted, sliced fine </div><div>* 1-2 habañeros, pitted, sliced fine. To taste.</div><div>* 1/2/3 dressing with juice of one whole lemon and 1 like.</div><div><br /></div><div>(1/2/3 dressing is 1tbsp maple syrup, 2 tbsp mustard, 3 tbsp balsamic vinegar.)</div><div>* salt & pepper to taste.</div><div><br /></div><div>Best if marinated overnight.</div><div><br /></div><div>Enjoy!</div><div><br /></div><div>P.s. The Tostadas Buena Vista have just one or 2% fat!</div><div><br /></div><div>----------</div><div><br /></div><div>En Español:</div><div><br /></div><div>Me gustan las tostadas para ciertos platos, como la ensalada de nopales y la ensalada de frijoles negros. Tortilleria Buena Vista en Hunts Point hace las mejores tortillas, solo con maseca pura, harina de maíz nixtamalizado, sin grasa ni conservantes. La lejía del proceso de nixtamalización sirve como conservante. Sus tostadas vienen de México.</div><div><br /></div><div><br /></div><div><div>Mi receta de ensalada de nopales se remonta a Tortilleria Tlaxcali en Starling Ave, pero reformulada por completo para cumplir con #WFPB.</div><div><br /></div><div>Esta vez, todos mis probadores mexicanos estuvieron de acuerdo en que era genial, e hice la ensalada de la siguiente manera:</div><div><br /></div><div>* 4 paletas grandes de nopal</div><div>* 1 cebolla amarilla mediana/pequeña</div><div>* 6 dientes de ajo en rodajas finas</div><div><br /></div><div>Corta la cebolla por la mitad, rebana solo las raíces y haz 6 incisiones grandes, dejando la base unida.</div><div>Limpia los nopales y córtalos a lo largo en 1/2" de ancho y luego en trozos de 1-1/2". Cocine los nopales con la cebolla y el ajo en abundante agua durante unos 15-20 minutos. Deje que se enfríe en la nevera durante más de 6 horas.</div><div><br /></div><div>* 1 cebolla morada mediana cortada fina</div><div>* 2 cucharadas de orégano mexicano</div><div>* 1/4 o 1/2 bloque de tofu firme, cortado en cubos pequeños</div><div>* 3 cucharadas de levadura nutricional no fortificada (lo hace más cursi: el tofu es la textura, la levadura nutricional es el sabor)</div><div>* 1 manojo de cilantro picado fino</div><div>* 2-3 tomates frescos o un paquete de 15 oz de tomates cortados en cubitos.</div><div>* 1 aguacate maduro cortado en trozos pequeños</div><div>* Rábano daikon de 2", rallado o use rábanos regulares.</div><div>* 2-3 jalapeños, sin hueso, en rodajas finas</div><div>* 1-2 chiles serranos sin hueso, en rodajas finas</div><div>* 1-2 habaneros, sin hueso, en rodajas finas. Probar.</div><div>* 1/2/3 de aderezo con jugo de un limón entero y 1 like.</div><div><br /></div><div>(1/2/3 del aderezo es 1 cucharada de jarabe de arce, 2 cucharadas de mostaza, 3 cucharadas de vinagre balsámico).</div><div>* sal y pimienta al gusto.</div><div><br /></div><div>Mejor si se marina durante la noche.</div><div><br /></div><div>¡Disfrutar!</div><div><br /></div><div>PD. ¡Las Tostadas Buena Vista tienen solo uno o 2% de grasa!</div></div><div><br /></div>RogierFvVhttp://www.blogger.com/profile/06620302882101332152noreply@blogger.com0tag:blogger.com,1999:blog-6708562120263310467.post-12332437019515003732023-05-12T08:22:00.001-07:002023-05-12T08:22:15.365-07:00Bird's beak knives<p> A lot can be said about bird's beak knives, but I consider the main issue to be that the handle is thin enough to hold it with my fingers, and that it is short enough to use with my thumb opposed. The photos will show why. In this case this is about coring and quartering strawberries - and, of course, in the process you can easily cut out any bad spots with the tip.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinzUeMsu8WnRT6S9lbPO5YT76R4Yv7xTxFwIMEnuej6DQaDkMQkbykgql2KDp7t3hqMWOBFPWY3FQOoua0CWr1WikJCncWsPtB8Aebt7pDm9mxDMymBnD7PGjdHUdKM4ccJYODA9OBjHxcEcYrl1ysE6bRT59jCkvbXHllp3FOxLf_8mPEgheYFGBB/s4000/20230510_092333.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="1868" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinzUeMsu8WnRT6S9lbPO5YT76R4Yv7xTxFwIMEnuej6DQaDkMQkbykgql2KDp7t3hqMWOBFPWY3FQOoua0CWr1WikJCncWsPtB8Aebt7pDm9mxDMymBnD7PGjdHUdKM4ccJYODA9OBjHxcEcYrl1ysE6bRT59jCkvbXHllp3FOxLf_8mPEgheYFGBB/s320/20230510_092333.jpg" width="149" /></a></div>See here for using the knife with the thumb opposed<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBO8zENGNnENzloHnABVdt7c9nKF0GaT-kSVB_6-PU2ZOyZyETmjEDRg8jLJimAIvDNsrHcFHYeGtt_9Sc9I3rbQ5YMkf2rYEBMZqQzvjTYbXh8a-TtM3vCR49dbmrR65q2c1TuWWXa98syjnjG-H8MX3vrLAf-ELaU3Fo6kspYf4r6Gi75kxH0TPF/s4000/20230510_092329.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1868" data-original-width="4000" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBO8zENGNnENzloHnABVdt7c9nKF0GaT-kSVB_6-PU2ZOyZyETmjEDRg8jLJimAIvDNsrHcFHYeGtt_9Sc9I3rbQ5YMkf2rYEBMZqQzvjTYbXh8a-TtM3vCR49dbmrR65q2c1TuWWXa98syjnjG-H8MX3vrLAf-ELaU3Fo6kspYf4r6Gi75kxH0TPF/s320/20230510_092329.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4farYJkAQfDGJW7wSbodO_BDSY6IgAGJ9JLWxF6BNSQmfS6GYcVcS78MPMiKsr48HHV4kNodaK9aBXyXIInwYCkVR-IKyeGO39jzGcIo-17gkLBWKNw4lWFOuQGwuRFACan_QWS96_jB-InK3RkPNSb15F-uspKaHafbCss8lIzofxhzQC_wBYRu1/s4000/20230510_092314.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1868" data-original-width="4000" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4farYJkAQfDGJW7wSbodO_BDSY6IgAGJ9JLWxF6BNSQmfS6GYcVcS78MPMiKsr48HHV4kNodaK9aBXyXIInwYCkVR-IKyeGO39jzGcIo-17gkLBWKNw4lWFOuQGwuRFACan_QWS96_jB-InK3RkPNSb15F-uspKaHafbCss8lIzofxhzQC_wBYRu1/s320/20230510_092314.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizyFBPjDYzVx-N3pFqUU4UrJCstV-Hz6RblnDjDus3qIkioS0uhDtQb-CYMHM90uo9TDl5ppoY58UAu2rTjRbT97ZXGqB9YXPW0ZZzZRi_DoWP6g2Q6w82SweYrVi5j7zloIslIftg_JvS50XCVn7MFfKgqN3KJYUAoXQC86SnrLGqxPP8FVAxZDVi/s4000/20230510_092306.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1868" data-original-width="4000" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizyFBPjDYzVx-N3pFqUU4UrJCstV-Hz6RblnDjDus3qIkioS0uhDtQb-CYMHM90uo9TDl5ppoY58UAu2rTjRbT97ZXGqB9YXPW0ZZzZRi_DoWP6g2Q6w82SweYrVi5j7zloIslIftg_JvS50XCVn7MFfKgqN3KJYUAoXQC86SnrLGqxPP8FVAxZDVi/s320/20230510_092306.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI523NnBIBEFOaVZTZ8_7KtOtbG1rIZDBzMPbXN3vpsGdrDBdGRPOAcBm3_LGXWXRRAdIrpHADNqDfgWXu0RmatpDMHVt-PkQTdOwkzMZ-CCwXZOsc2YNNzyTV9PCduSemGeFKmNFpS2Ax5lpOFHBHNbYALWJbSPS6dGuU6T9glG8G0H9kecLJiMS3/s4000/20230510_092248.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1868" data-original-width="4000" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI523NnBIBEFOaVZTZ8_7KtOtbG1rIZDBzMPbXN3vpsGdrDBdGRPOAcBm3_LGXWXRRAdIrpHADNqDfgWXu0RmatpDMHVt-PkQTdOwkzMZ-CCwXZOsc2YNNzyTV9PCduSemGeFKmNFpS2Ax5lpOFHBHNbYALWJbSPS6dGuU6T9glG8G0H9kecLJiMS3/s320/20230510_092248.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkfB0EduJ4ykr6S9WIYYpclF70ZkjzEC4m4TzRgFgxqBzlMeEDIoo-fgR0Bp2Q3cF_j68XSWXqN6M1AZBHi_0QEDr8a5Jxyrhb1gGnTsGmsSj36RQ8rBtVk8b-rqpEIocyxnPpLhw1o-Wqs-LQopUjeJsLMp7P9igG9YmB24stzFkZy0oG1x0MGOzT/s4000/20230510_092240.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4000" data-original-width="1868" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkfB0EduJ4ykr6S9WIYYpclF70ZkjzEC4m4TzRgFgxqBzlMeEDIoo-fgR0Bp2Q3cF_j68XSWXqN6M1AZBHi_0QEDr8a5Jxyrhb1gGnTsGmsSj36RQ8rBtVk8b-rqpEIocyxnPpLhw1o-Wqs-LQopUjeJsLMp7P9igG9YmB24stzFkZy0oG1x0MGOzT/s320/20230510_092240.jpg" width="149" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8fdXQyEz9kDCNkZdnxL_RIH9-OpKm6R37yG0wQ4M4-y0AabXIDd-oqZwdchXsdVplCBdUxbWzjdjTM35-ltYFO7g_icZqCGFp_o81AYP1a-WVx8jt_fZghxGxX1sKpLZliW8vMfvMf4NLo0krbzIIAXF6Bw0JvYJn0MICSrpvX6VknbPASF8f4jFG/s4000/20230510_091709.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1868" data-original-width="4000" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8fdXQyEz9kDCNkZdnxL_RIH9-OpKm6R37yG0wQ4M4-y0AabXIDd-oqZwdchXsdVplCBdUxbWzjdjTM35-ltYFO7g_icZqCGFp_o81AYP1a-WVx8jt_fZghxGxX1sKpLZliW8vMfvMf4NLo0krbzIIAXF6Bw0JvYJn0MICSrpvX6VknbPASF8f4jFG/s320/20230510_091709.jpg" width="320" /></a></div><br /><p>And here is the overview of the whole breakfast almost finished.</p><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWx9exyoXO3aWdLBM8_ak36oSINM3-e21cOD6G5EQucPqbxuiwjZezjE70HBTNPpYRcbuMztKJhfc50emr0pIMvDp4gyId0O50mZxBOwqbuBRQZLnj3wABR_JuKwuFHcMbEO5siUUPwYXwHzr0LNUxV_znvrFfgnGjLHuERvtlWgq4s5ZfJord-HiF/s4000/20230510_092046.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4000" data-original-width="1868" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWx9exyoXO3aWdLBM8_ak36oSINM3-e21cOD6G5EQucPqbxuiwjZezjE70HBTNPpYRcbuMztKJhfc50emr0pIMvDp4gyId0O50mZxBOwqbuBRQZLnj3wABR_JuKwuFHcMbEO5siUUPwYXwHzr0LNUxV_znvrFfgnGjLHuERvtlWgq4s5ZfJord-HiF/s320/20230510_092046.jpg" width="149" /></a></div>And here is the finished dish with some hemp seeds spread on top, see below for the dish complete with a drizzle of balsamic vinegar.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjduVR7jeLHxiRskslMGelOt1TpIGaUjoJ7fio0tDDBIFOVeyvjPZgf7LZWN5pElmyivNrjPUQ_pMOnaUkm75wAE-9ys2xngPVUfZ2b_ryhacKCItbdiWGSVt8-nTAEQhxjLIMGncynKawuG7uNro26E1KVx0RehxIBZiqkdtJbmvI_RNNM502VUGwd/s4000/20230510_091953.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="1868" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjduVR7jeLHxiRskslMGelOt1TpIGaUjoJ7fio0tDDBIFOVeyvjPZgf7LZWN5pElmyivNrjPUQ_pMOnaUkm75wAE-9ys2xngPVUfZ2b_ryhacKCItbdiWGSVt8-nTAEQhxjLIMGncynKawuG7uNro26E1KVx0RehxIBZiqkdtJbmvI_RNNM502VUGwd/s320/20230510_091953.jpg" width="149" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdhPT9wjV-t6LyloedKlY6f9Ta1GX7nZAyEFxg-34jIRQCRrhIB0LJ31o5YRfhQqmH5ABHcQ5w-R2YDsrEjpZujz-bQ_k1wjRGeeEaV97XkiYxDihM9HsB-gv3XzJ23YLMhF1fovhwP4CdeEV8cXT_oi7mf0VYzzXnmqTCFgN5261cn5VCBkSxxoh8/s4000/20230510_091811.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="1868" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdhPT9wjV-t6LyloedKlY6f9Ta1GX7nZAyEFxg-34jIRQCRrhIB0LJ31o5YRfhQqmH5ABHcQ5w-R2YDsrEjpZujz-bQ_k1wjRGeeEaV97XkiYxDihM9HsB-gv3XzJ23YLMhF1fovhwP4CdeEV8cXT_oi7mf0VYzzXnmqTCFgN5261cn5VCBkSxxoh8/s320/20230510_091811.jpg" width="149" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhBUf61ZnIho_IVs9-ahhB3ILveVcp2ouJEKkkSyISzKQ8ZWtpAKJqa6VYPoZqmvrKHlVs6MC3Ncb_o-6mt9dtWEjtiF3x0LaGDISCrWb2eZdLEWegoiWijDVotpvsWRlxYMTgXlMfaShLiexd7bUsvSpz0beun3SIQXmezzNnDUWqj1-tNQgETB5C/s4000/20230510_091751.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4000" data-original-width="1868" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhBUf61ZnIho_IVs9-ahhB3ILveVcp2ouJEKkkSyISzKQ8ZWtpAKJqa6VYPoZqmvrKHlVs6MC3Ncb_o-6mt9dtWEjtiF3x0LaGDISCrWb2eZdLEWegoiWijDVotpvsWRlxYMTgXlMfaShLiexd7bUsvSpz0beun3SIQXmezzNnDUWqj1-tNQgETB5C/s320/20230510_091751.jpg" width="149" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhloGCx6X9GBxIzWWvXlKXYfN16pKR843himhrovkuMjDZNcKvoO06KLV1D4GOfB7kA19Wb-fKX7Ke_YPP6mSI_keYrCG9vkj2nIqhtVcpWSLKk153YLkRepv78sThOUhRBFoZPxo0lqmLRtbeeAac5erWfNQDKkByK3ETA4_nStOuatcca00JiGPGh/s4000/20230510_092201.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1868" data-original-width="4000" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhloGCx6X9GBxIzWWvXlKXYfN16pKR843himhrovkuMjDZNcKvoO06KLV1D4GOfB7kA19Wb-fKX7Ke_YPP6mSI_keYrCG9vkj2nIqhtVcpWSLKk153YLkRepv78sThOUhRBFoZPxo0lqmLRtbeeAac5erWfNQDKkByK3ETA4_nStOuatcca00JiGPGh/s320/20230510_092201.jpg" width="320" /></a></div><br /><p>The final result, with a drizzle of balsamic.</p><p>Steelcut oats, ground granny smith, blueberries, raisins, goji berries, dates, topped with strawberries, banana, hempseeds and a drizzle of balsamic.</p><p>What a way to start your day.</p>RogierFvVhttp://www.blogger.com/profile/06620302882101332152noreply@blogger.com0tag:blogger.com,1999:blog-6708562120263310467.post-27704895642717606232023-04-16T10:31:00.002-07:002023-04-16T10:31:17.344-07:00Cooking Cycles 1 - Asian - Oriental styleBeing economical is not just a matter of buying cheaper, but also being smart about using ingredients and establishing a cooking cycle over several days. This includes an understanding of what you can refrigerate or freeze.<div><br /></div><div>Here is one example:
</div><div><br /></div><div>I make a bowl of soba noodles with collard greens according to this recipe:</div><div><br /></div><div><a href="https://starlingaveplantbased.blogspot.com/2016/04/quick-miso-soba.html" rel="nofollow" target="_blank">Basic Soba Noodles</a>, but I add a roll of collard greens (leaves without the stem), which I slice thin, like about 1/4" width.</div><div><br /></div><div>Now I simply cut up the stems in 1/4" chunks and I freeze them in a quart bag. I keep adding to this from kale or collard greens until the bag is fairly full.</div><div><br /></div><div>Then one day, I may be making some kind of Dal. This weekend I made <a href="https://starlingaveplantbased.blogspot.com/2022/12/black-chickpea-curry-kala-chana-dal.html" rel="nofollow" target="_blank">Kala Chana Dal</a>, but I added in a bag of cut-up stems from the kale and collard greens. It cooks long enough to get soft, and it adds a delicious aroma.</div><div><br /></div><div>I also still had some cooked bitter melon ( just sliced lengthwise, pitted and then cut up in 1/4" slices), I cook them in some water with finely cutup garlic, and maybe a splash of Yondu.</div><div><br /></div><div>The end result is a very healthy meal, and I usually end up freezing part of the dal, as I cook a large pot of it.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_cIA-6AeaI-fytIg0dEfz_Zo1EPlmz3Rade1jjtoObkmHhLQtPy2G8kNKJZ5eljUPzESIuYZi-fOOOAS2oMnTpxhslH6_YBYvuBphZjeRiECxXfuMruQ7NmL8su9JCj7kg0ru1qUAfjiYV0uWmBiLp6SPW645RBfUaA_jwY_3gYmWR6aIZJnoZji/s4000/20230410_125044.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1868" data-original-width="4000" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_cIA-6AeaI-fytIg0dEfz_Zo1EPlmz3Rade1jjtoObkmHhLQtPy2G8kNKJZ5eljUPzESIuYZi-fOOOAS2oMnTpxhslH6_YBYvuBphZjeRiECxXfuMruQ7NmL8su9JCj7kg0ru1qUAfjiYV0uWmBiLp6SPW645RBfUaA_jwY_3gYmWR6aIZJnoZji/s320/20230410_125044.jpg" width="320" /></a></div>Of course, brown rice you can cook for a few days at a time. I prefer brown basmati, and I always buy rice from India, Pakistan or Bangladesh, as it has lower arsenic content.<br /><br />I parboil the rice for 5 minutes and drain the cooking water, that minimizes the arsenic levels even more. There's a great <a href="https://nutritionfacts.org/video/how-to-cook-rice-to-lower-arsenic-levels/" rel="nofollow" target="_blank">video on this from Dr. Michael Greger</a>. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnkHA3iN3sv8DO3iX6IpeRwTfAycxHWUg06SyZVUzPP7iZk_m9nXSLlW4WfVXMoYpagAPbjvVFIDeMwMOBo6G-eGiL29EOjnMOBw71MfW9EQundm1yTxTFXMuH35aXp0jxkIMH4no61SQxPXpORLdo1TK90BOzaIyBPYkyDKQBfTha4c4awFgYa2Rz/s4000/20230410_125143.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1868" data-original-width="4000" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnkHA3iN3sv8DO3iX6IpeRwTfAycxHWUg06SyZVUzPP7iZk_m9nXSLlW4WfVXMoYpagAPbjvVFIDeMwMOBo6G-eGiL29EOjnMOBw71MfW9EQundm1yTxTFXMuH35aXp0jxkIMH4no61SQxPXpORLdo1TK90BOzaIyBPYkyDKQBfTha4c4awFgYa2Rz/s320/20230410_125143.jpg" width="320" /></a></div>So in this case I had the rice pre-cooked, and I had already cooked the dal, so all I had to do was to thaw the dal, pour it over the rice. I cooked the bitter melon and put it on the side to warm it up together. The reason for putting the bitter melon in with the rice and dal is because some of the liquid will prevent the rice from sticking.<br /><div><br /></div><div><br /></div><div>The upshot is, this is just one example of sharing ingredients between very different dishes, and creating a cycle of cooking that works.</div>RogierFvVhttp://www.blogger.com/profile/06620302882101332152noreply@blogger.com0tag:blogger.com,1999:blog-6708562120263310467.post-35297258051725020272023-02-24T11:27:00.002-08:002023-02-24T11:27:19.518-08:00Tostadas, Tostadas & Tostadas<p> I like tostadas as a way of serving some types of salad and salsa, but some popular brands that are in the stores are loaded with fat.</p><p>One good one that can be hard to find is Tostadas Buena Vista, which comes in three varieties, Corn, multigrain and a whole wheat with flax. They contain only 2% fat. In our area you can get them at Frutas y Vegetales La Reyna, on the corner of Westchester Avenue and Beach Avenue.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh798B5F_oFhROlbtLVPaZhe96LGnbTMcbJfwlxKmGVPEpoEnSsfTdJtqKc33HkxNoXXvzD9V5giYgBgRvU-SticGGdoOkCUlrTcoklFaHlEquE3hsB3cLFIbA61tpxiUGfeX348QjN_ObgAAbeCvQL64WDMlrmaBUAgGtXS0v6NuKaC1JbOjtN7TEP/s4000/20230223_091343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1868" data-original-width="4000" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh798B5F_oFhROlbtLVPaZhe96LGnbTMcbJfwlxKmGVPEpoEnSsfTdJtqKc33HkxNoXXvzD9V5giYgBgRvU-SticGGdoOkCUlrTcoklFaHlEquE3hsB3cLFIbA61tpxiUGfeX348QjN_ObgAAbeCvQL64WDMlrmaBUAgGtXS0v6NuKaC1JbOjtN7TEP/s320/20230223_091343.jpg" width="320" /></a></div><br /><p>Another brand which is also very good is La Gavillera, which has 4% fat, and that is still acceptable to me. In our area it is available at Chang-Li Supermarket on Benedict Avenue, across the street from St. Helena's church. </p><p>Many of the supermarket brands, like Guerrero have very high fat content, and you want to avoid them if you are serious about whole foods, plant-based nutrition. In terms of recipes, I previously wrote about my favorite meals to serve on a tostada, <a href="https://starlingaveplantbased.blogspot.com/2021/09/peppers-galore-its-mexico-time.html" target="_blank">cactus salad & black bean salsa</a>, but this year I will be developing more.</p><p><br /></p><p><br /></p>RogierFvVhttp://www.blogger.com/profile/06620302882101332152noreply@blogger.com0tag:blogger.com,1999:blog-6708562120263310467.post-54610606399378414252023-02-19T18:22:00.002-08:002023-12-12T12:11:52.369-08:00In Memoriam Peter E., A Bronx Tale<p style="color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">I
came to know my neighbor two floors up a few years ago, after he had
been hospitalized. At the time he had been sent to rehab, as he had
drunk himself nearly to death after his brother Danny died, his older
brother who he had cared for for several years. His brother had been
bipolar, and taking care of him, after he had been homeless for a while,
was no easy thing. The brother had been an electrician, but eventually his mental problems derailed his life. Few people could have handled caring for him. Peter even had the
stove in his kitchen disconnected for fear that the brother would set
the apartment on fire. He had to bail him out a few times, and the
brother gave away his union pension to the homeless people in the
neighborhood and then expected Peter to pay for everything. Once I heard
these stories, I told Peter he deserved a Nobel Peace prize for taking
care of his brother for all that time.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZmGEZj7FttYTKkyMOijvdS71m8YfkveDsGxnAKlLGFyE3HjhVgEoY19dBwqBxYMpvVMvU9id5DR3SD7SbTByY4BZl5dehV2Cy6dT2-7XL98ENUemr2QTtZYRDtXJyGZ_iEs0EAlcMB51Bl6_LkuqA9oMutx8jLwIHqlmx4dZJuZLb7Ok_NHnF_h_M6VI/s4000/20231211_113601.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Peter was always proud of his MTA career" border="0" data-original-height="4000" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZmGEZj7FttYTKkyMOijvdS71m8YfkveDsGxnAKlLGFyE3HjhVgEoY19dBwqBxYMpvVMvU9id5DR3SD7SbTByY4BZl5dehV2Cy6dT2-7XL98ENUemr2QTtZYRDtXJyGZ_iEs0EAlcMB51Bl6_LkuqA9oMutx8jLwIHqlmx4dZJuZLb7Ok_NHnF_h_M6VI/w300-h400/20231211_113601.jpg" title="Peter was always proud of his MTA career" width="300" /></a></div><br /><p style="color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></p><p style="color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">After
the rehab, he had been in a nursing home for a bit, and then he came
home. Being he was not very good at taking care of himself, I offered
him to share my meals with him sometimes. He gladly accepted, even if my
whole foods, plant-based meals were a bit alien to his Irish meat and
potato palate. And then, lo and behold, after six months or so, he got
word from his doctor that his liver was recovering and they took him off
the transplant list. He volunteered: "It must be your food, Rogier." I
am sure it helped a bit.</p><p style="color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">With
the talk about the food, I also gradually came to learn that he was
born in this building, and still lived in the apartment that his parents had
rented in 1946. He was the youngest, born in 1952. Gradually the picture
became clear that his brother had been slightly older, and as kids his
brother beat him up a lot, to the point that the parents eventually
separated them. I learned that Gleason Avenue was named after a cousin,
Daniel Gleason, who had first been a traffic cop at Fordham University, but then, from talking with the priests, he decided to go into the priesthood. I heard Peter's stories of attending St. Helena's school, and of his father previously attending another school in the area. I got to learn a lot about the history of the neighborhood.<br /></p><p style="color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">With
the benefit of hindsight, I now suspect that when he got the good news
that his liver was recovering, he also started to drink again, only a
few beers, he explained, no more hard liquor. As another Irish friend
explained, with 40+ years in AA: watch out when an Irishman tells you
he's drinking "only" beer, or wine, that is the beginning of the end.
Well, he was right in this case. </p><p style="color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">I
had been aware of Peter's brother, who was homeless for a while, but
eventually, Peter took him in. And I heard some of the stories, and
wondered many a time how anybody could get through the issues that Peter
faced caring for his brother. In a way then, I could understand why he
was totally distraught after his brother died - taking care of him was a
full-time job and suddenly the apartment was empty. Once he recovered
and was back home, he started to try and find a job again and I helped
him with his resume. He was bothered by the gap in his work history, for
the years when he cared for his brother. I pointed out to him then that
taking care of his brother had been his job and he deserved a Nobel
Peace prize for his work, so he should be proud of himself. To no avail,
apparently, the bottle won out. On Christmas day of 2022 we had to call
911 and get an ambulance, but the first team gave us a hassle, and
later in the day, we called 911 again and this time they took him to St.
Barnabas. He spent a few days in the ER, waiting for a bed and was
finally admitted to the ICU, where he was in a coma for a few days, and
never really came to again. He passed away on January 13th, which
happens to be my birthday also.</p><p><span class="im"></span><span class="im"></span></p><p>Peter
leaves behind a classic car collection he had not been able to work on
in the last few years, and also a huge collection of Lionel trains. He
is survived by a sister who lives in Maryland. It is always amazing to
see what little is left at the end of the trip, but for me, I will miss
the historian of the building, and he will forever have a spot in my
heart for the way he took care of his brother, which few people could
have ever managed to do. Peter did, undoubtedly that was one of his
finest moments. It was where he showed up in life. Rest in peace, old friend.</p><p>Below is a collage of pictures that was displayed at his funeral mass on June 17th, 2023.</p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf5Mi5FpFDeUaPOAng6h2VyhxvOPzU5MZp2Q64mZvoD4ATDnyqmS_0YRw8bD-6wmNfarlPozS9OeoJnP8khQ7Woga5cK7fFYFPPHyYJ0Fr5FMO8tV-LUumGtDa4agjRqDiDDvtKkkZyb9EOp4lDgrTtETbC8QtW2i2hlpCOGIXkLGVj9QsHA6JWNb1/s4000/20230617_152412.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="1868" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf5Mi5FpFDeUaPOAng6h2VyhxvOPzU5MZp2Q64mZvoD4ATDnyqmS_0YRw8bD-6wmNfarlPozS9OeoJnP8khQ7Woga5cK7fFYFPPHyYJ0Fr5FMO8tV-LUumGtDa4agjRqDiDDvtKkkZyb9EOp4lDgrTtETbC8QtW2i2hlpCOGIXkLGVj9QsHA6JWNb1/s320/20230617_152412.jpg" width="149" /></a></div><br />RogierFvVhttp://www.blogger.com/profile/06620302882101332152noreply@blogger.com0tag:blogger.com,1999:blog-6708562120263310467.post-1217501928742187112023-01-28T09:30:00.001-08:002023-01-28T09:30:13.521-08:00A spicy dal, or a simple chili. Instant Pot. Inspired by Chef AJ<p>Super simple food, really, and delicious to boot.</p><h2 class="styles__StyledRecipeTitle-bzvmzz-1 OEMvB">Red Lentil Chili/Dal - Instant Pot</h2><p class="styles__StyledRecipeDescription-bzvmzz-4 IIESL">Inspired by Chef AJ, adapted from Instant Pot Recipe book</p><p>instantpotme.com</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYwNWgNO9Fx-jv6QP6uioAhZpvIMP85EPtwgnhiLOq1cVSW6sfVUhlB13TxGbbzSh1rCxGg3m5sGLuXsdL1dQuIrrJRCbWGJKYsskXCX9kaWIgW9qV2OWoGpTsUrrtkWG3_wHYWwf7gouIxvRNWvUv66ax_b6FRWtEWl7TfssJpug2hgBq8TchV0K/s4000/20230127_143933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1868" data-original-width="4000" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYwNWgNO9Fx-jv6QP6uioAhZpvIMP85EPtwgnhiLOq1cVSW6sfVUhlB13TxGbbzSh1rCxGg3m5sGLuXsdL1dQuIrrJRCbWGJKYsskXCX9kaWIgW9qV2OWoGpTsUrrtkWG3_wHYWwf7gouIxvRNWvUv66ax_b6FRWtEWl7TfssJpug2hgBq8TchV0K/s320/20230127_143933.jpg" width="320" /></a></div><br /><p><br /></p><section><h4 class="styles__StyledRecipeSubTitle-bzvmzz-5 daJdjt">Ingredients</h4><p>1 tbsp of panch puran</p><p>1 cup water with Yondu for the sauté</p><p>1 medium/small Onion, chopped</p><p>4 cloves of garlic</p><p>1-2 carrots, shredded or sliced thin</p><p>1 large red bell pepper</p><p>2-3 Thai chilis</p><p>1 Jalapeño</p><p>1 cup red lentils</p><p>4 cups water</p><p>2 tbsp apple cider vinegar</p><p>1 tbsp parsley flakes or fresh chopped parsley</p><p>1 tbsp oregano</p><p>1 tbsp salt-free chili powder</p><p>1 tsp smoked paprika</p><p>1 tsp chipotle powder (or more)</p><p>1 tsp crushed red pepper flakes to taste</p><p>1 tsp cumin, milled</p><p>1 tsp caraway, milled</p><p>1 tsp fennel, milled</p><p>1 piece of turmeric minced, or a tsp of turmeric powder</p><p>1 14.5 Oz can of diced tomato (fire roasted)</p><p>1 6 Oz can of salt-free tomato paste</p></section><section><h4 class="styles__StyledRecipeSubTitle-bzvmzz-5 daJdjt">Directions</h4><div><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">1)<br /></p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">Set aside the tomatoes, red bell pepper. <br /></p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM"><br /></p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">2)<br /></p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">In
a large soup pot, first roast the tablespoon of panch puran, then water
sauté or dry sauté the onion, garlic, peppers until translucent, about
8-10 minutes. <br /></p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM"><br /></p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">3)<br /></p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">Add remaining ingredients but not the tomatoes, and bring to a boil. <br /></p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">Reduce heat to medium and cook until lentils are creamy, about 20 minutes.<br /></p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM"><br /></p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">4) <br /></p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">Blend the tomatoes, bell pepper and garlic in blender and blend until smooth. Skip this step if you like it chunky. <br /></p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM"><br /></p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">5)<br /></p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">a) Place all ingredients in an electric pressure cooker and cook on high for 10 minutes, <br /></p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">or b) place all ingredients in a slow cooker and cook on low for 8 hours. <br /></p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM"><br /></p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">Garnish with finely chopped scallions and a sprinkling of Faux Parmesan (or nutritional yeast).<br /></p></div></section><p><a class="styles__StyledLink-bzvmzz-7 kITtgb" href="https://instantpotme.com/recipe/red-lentil-chili-by-chef-aj/" rel="noopener noreferrer" target="_blank"></a></p><section><h4 class="styles__StyledRecipeSubTitle-bzvmzz-5 daJdjt">Notes</h4><div><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">Optionally,
you can make this with more veggies, liek beet greens, chard, and other
such. In that case, I left out the tomato puree.<br /></p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">I also made it more spicey and aromatic than the original from chef AJ, but by including veggies, it becomes more of a dal.</p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">For offsetting the acidity of tomatoes, I prefer using a carrot over using dates or date sugar (which is really granulated dates, which still has the fiber in it, it is not refined, like sugar).</p></div></section><p> </p>RogierFvVhttp://www.blogger.com/profile/06620302882101332152noreply@blogger.com0tag:blogger.com,1999:blog-6708562120263310467.post-39432755574844335762022-12-26T16:12:00.000-08:002022-12-26T16:12:10.341-08:00Black Chickpea Curry (Kala Chana Dal)<p> A simple, nutritious dish.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtY5qz1ZsSY52JFCM4MNsFvr_3iSYl9zAf0XPAfE8A9loP8vpsUjvQeIptGCGFLSZdxitsm4JY8jm3eP6gY8vM9nNurUfPtMveXqnOpFXwtYvoOoWITTPl0mxOZB6lUwRDdWpPBpQ53QUh7UAB9rLAkx8BoTLTVTVFaR4cMWFPDm3BP1XaFkUnG0MB/s4000/20221225_135647.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1868" data-original-width="4000" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtY5qz1ZsSY52JFCM4MNsFvr_3iSYl9zAf0XPAfE8A9loP8vpsUjvQeIptGCGFLSZdxitsm4JY8jm3eP6gY8vM9nNurUfPtMveXqnOpFXwtYvoOoWITTPl0mxOZB6lUwRDdWpPBpQ53QUh7UAB9rLAkx8BoTLTVTVFaR4cMWFPDm3BP1XaFkUnG0MB/s320/20221225_135647.jpg" width="320" /></a></div><div>Here is a plate of: </div><div>Brown Basmati, </div><div>with Kala Chana Dal, and </div><div>topped with some sun-dried Fenugreek leaves (Kasoori Methi), </div><div>and Okra.</div><p>Simple, nutritious and delicious.</p><p><br /></p><p style="text-align: left;">This is definitely one of these meals that you can vary endlessly. I provide the recipe hereby, with some suggestions of what you might change:</p><h3 style="text-align: left;">Ingredients</h3><p></p><ul style="text-align: left;"><li>1/2 Tsp cumin seeds, or 1 TSP Panch Puran</li><li>1 cup onions, finely cut-up</li><li>1-2 green chili, chopped or slit</li><li>1 cup dry (Kala Chana), rinsed, and soaked 6-8 hours or overnight</li><li>3/4 to 1 cup tomatoes, chopped or pureed - 2 medium 200 grams</li><li>1-1/2 Tsp ginger/garlic paste, or 3 garlic cloves + 1/2" ginger, ground</li><li>optional: cut up stems (1/4") of kale or collard greens, cooked with the kala chana.</li><li>optional: one sliced carrot (to sweeten the tomato flavor)</li><li>2 cups of water</li><li>1/2 - 3/4 Tsp Garam Masala</li><li>1/2 Tsp Red Chili Powder</li><li>1/4 Tsp Turmeric Powder</li><li>1-1/2 Tsp Coriander Powder</li><li>1/2-1 Tsp salt (depending on your religion)</li></ul><h3 style="text-align: left;">Preparation</h3><p></p><div><ul style="text-align: left;"><li>Briefly roast the spices (cumin or panch puran), in a stainless steel skillet.</li><li>Add the onion and green chili, and chopped kale stems if using, and a 1/2 cup of water with Yondu. </li><li>Sautée until soft.</li><li>Add the ginger and garlic, sautée for one minute</li><li>Pour 1 cup of tomato puree or chopped tomatoes</li><li>Sautée and stir for a minute</li><li>Add the Garam Masala and other spices. Sauté 2-3 minutes</li><li>Add the soaked Kala Chana and 2 cups of water</li><li>Pressure cook 35 mins (or 40 mins if beans are older).</li></ul></div><div><div><br /></div><div>Optionally after it is done you can add some methi leaves, and some sliced ginger.</div></div><div><br /></div><div>The option of the kale or collard greens stems is superb, for this dish cooks a bit longer, and you use the pressure cooker, so those stems will be completely cooked, but the deepen the flavor of this dish and add a lot of nutrition.</div><div><div>For the tomatoes I used one 15 Oz package of crushed tomatoes and a small can (6 Oz) of tomato puree.</div><div>Optionally, you can precook the kala chana until they are just soft, even before putting them in the IP.</div><div><br /></div></div>RogierFvVhttp://www.blogger.com/profile/06620302882101332152noreply@blogger.com0tag:blogger.com,1999:blog-6708562120263310467.post-10322286837888750652022-11-28T15:59:00.004-08:002022-11-29T11:21:49.253-08:00Spicy Karela (Bitter Melon) Side Dish<p> </p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/N4XB-3O7UTk" width="320" youtube-src-id="N4XB-3O7UTk"></iframe></div><div style="text-align: center;">Chinese Bitter Melon Recipe</div><div style="text-align: center;"><br /></div><div style="text-align: left;">Side Dish, probably, but who am I to quibble if you want to make it a main dish and if you want to make it #WFPB style, just leave out the oil and instead stir-fry some finely cut-up onion in 1/2 cup of water water, and at the end, if you want to serve this over rice, I would add a 1/2 cup of water with 1/2 tsp arrowroot dissolved, and you would have some kind of a spicy karela sauce. You can serve that over rice. I even did this for breakfast once - that'll wake you up.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In general, I am finding that when oil seems essential, you can always caramelize some onions in water first. In this case, you would actually first stirfry the Sichuan peppercorns, then discard them, as shown on the video and add the finely cut-up onions into the peppery water, </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="style-scope yt-formatted-string" dir="auto" face="Roboto, Arial, sans-serif" style="background: rgba(0, 0, 0, 0.05); border: 0px; color: #0f0f0f; font-size: 14px; margin: 0px; padding: 0px; white-space: pre-wrap;">PRINTABLE RECIPE - </span><a class="yt-simple-endpoint style-scope yt-formatted-string" dir="auto" href="https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqa2RyWnNadzM2WEpMX2ZabnBVbXhKenBJcWF6d3xBQ3Jtc0tsVmtFVkpmbE9wemxpS2tnR1ZxckwtSTlQbW01MG5NTlR1aGZoQWNUWGRYNkJWdG54cjI4aVhTR1prUVp2NEplaFpoRHZBUHFxUF92MEdQd1FCeGxQNVVZdWc5aWZMb3VIMzF6OEZwdGhrUWRCMHp1VQ&q=https%3A%2F%2Fsoupeduprecipes.com%2Fgarlic-stir-fry-bitter-melon%2F&v=N4XB-3O7UTk" rel="nofollow" spellcheck="false" style="background-color: rgba(0, 0, 0, 0.05); cursor: pointer; display: var(--yt-endpoint-display,inline-block); font-family: Roboto, Arial, sans-serif; font-size: 14px; overflow-wrap: var(--yt-endpoint-word-wrap,none); text-decoration: var(--yt-endpoint-text-regular-decoration,none); white-space: pre-wrap; word-break: var(--yt-endpoint-word-break,none);" target="_blank">https://soupeduprecipes.com/garlic-st...</a><span class="style-scope yt-formatted-string" dir="auto" face="Roboto, Arial, sans-serif" style="background: rgba(0, 0, 0, 0.05); border: 0px; color: #0f0f0f; font-size: 14px; margin: 0px; padding: 0px; white-space: pre-wrap;">
INGREDIENTS
500 grams of bitter melon
1 tsp of salt to reduce the bitter taste
6-8 pieces of dried red chilies
3-4 pieces of fresh red chilies
1 tsp of salt to rub the bitter melon
3-5 cloves of garlic
1 small onion cut-up fine</span></div><div style="text-align: left;"><span class="style-scope yt-formatted-string" dir="auto" face="Roboto, Arial, sans-serif" style="background: rgba(0, 0, 0, 0.05); border: 0px; color: #0f0f0f; font-size: 14px; margin: 0px; padding: 0px; white-space: pre-wrap;">1 cup of water with Yondu
1 tsp of Sichuan peppercorn</span><span class="style-scope yt-formatted-string" dir="auto" face="Roboto, Arial, sans-serif" style="background: rgba(0, 0, 0, 0.05); border: 0px; color: #0f0f0f; font-size: 14px; margin: 0px; padding: 0px; white-space: pre-wrap;">
optional: 1/4 cup of water with 1/2 tsp arrowroot (or other starch)</span></div><div style="text-align: left;"><span class="style-scope yt-formatted-string" dir="auto" face="Roboto, Arial, sans-serif" style="background: rgba(0, 0, 0, 0.05); border: 0px; color: #0f0f0f; font-size: 14px; margin: 0px; padding: 0px; white-space: pre-wrap;">Salt to taste, but not needed if using Yondu.
<br /></span></div><div style="text-align: left;"><h4 class="styles__StyledRecipeSubTitle-bzvmzz-5 daJdjt">Directions</h4><div><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">*
Cut the bitter melon in half, then quarter it. Remove the white spongy
inside part. You can use a rounded teaspoon (or a grapefruit spoon with serrated edges) to scrape the last bits of
the white part.<br /></p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">*
Cut it with a 45-degree angle into 1/3 of an inch thick slices. Season
it with 1 tsp of salt. Rub for a few minutes. Let it sit for 15
minutes.</p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">* Cut some red, dried chilies open and remove the seeds.</p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">* Roughly dice some fresh red chilies<br /></p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">* Press 5 cloves of garlic through a garlic presser.</p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">* Optionally, prepare 1 tsp of Sichuan peppercorns.</p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">* Now go back and check out the bitter melon. Squeeze out as much moisture as you can.</p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">*
Rinse the bitter melon with cold running water several times. Drain it
but doesn’t need to be thorough, for you need some water anyway.</p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">* Stir-fry the Sichuan peppercorns in 1/4 cup of the water with Yondu.</p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">* Once you see the color of the peppercorns is getting dark, you can take them out and discard them. <br /></p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">* Next, stir-fry the onions with 1/2 cup of water with Yondu. <br /></p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">*Turn the heat to medium. Add in the bitter melon, dried chili, fresh chili, and garlic. Stir for a couple of minutes.<br /></p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">*
Turn the heat to low. As the temperature climbs up slowly, the water
will be seasoned with the peppercorn flavor and the onions.<br /></p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">*
Give it a taste. The Yondu makes the taste, you can adjust with more
Yondu or a small amount of Bragg's Liquid Aminos. Add the 1/4 cup of water with starch. The salt in the Yondu
or the Liquid Aminos will suppress a little bit of the bitter taste, the starch will make the sauce. </p><p class="styles__StyledFormattedRecipeText-bzvmzz-9 gWIOVM">* Give it a final stir and you are done.</p></div></div><div style="text-align: left;"><span class="style-scope yt-formatted-string" dir="auto" face="Roboto, Arial, sans-serif" style="background: rgba(0, 0, 0, 0.05); border: 0px; color: #0f0f0f; font-size: 14px; margin: 0px; padding: 0px; white-space: pre-wrap;"><br /></span></div><p></p>RogierFvVhttp://www.blogger.com/profile/06620302882101332152noreply@blogger.com0tag:blogger.com,1999:blog-6708562120263310467.post-78218265542118154642022-11-16T05:36:00.005-08:002022-11-16T05:36:52.125-08:00Pad Thai in a Hurry, with Cauliflower<p> The other day, coming home from a tiresome journey, I needed a meal to pick me up, but I had no energy for any big production, and here the conveniences of a smart pantry came to the rescue.</p><p>On the way home I had picked up a beautiful head of <a href="https://www.shockinglydelicious.com/introducing-fioretto-flowering-cauliflower-biancoli-karifurore-stick-cauliflower-white-broccoli/" target="_blank">Fioretto cauliflower</a>, and I remembered that I still<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGNJgjDmCB0ligL9n9D4tHUFeiL6GOq18Rxwkx_xw_Oro3QEiyP-KtZrN5iA7YZqsx17lhfOjEnQvc9yuyJ2mbRFURgwvtKj55UafkoateU9oHGjHyhUNh2jY0rAblOyyW6C6is7YjgnJVIV6CxGWYOHngpFtcNX3FU5ZTzJuLaU7Dk5Nn2BOz1Tn/s4000/20221106_124838.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1868" data-original-width="4000" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGNJgjDmCB0ligL9n9D4tHUFeiL6GOq18Rxwkx_xw_Oro3QEiyP-KtZrN5iA7YZqsx17lhfOjEnQvc9yuyJ2mbRFURgwvtKj55UafkoateU9oHGjHyhUNh2jY0rAblOyyW6C6is7YjgnJVIV6CxGWYOHngpFtcNX3FU5ZTzJuLaU7Dk5Nn2BOz1Tn/s320/20221106_124838.jpg" width="320" /></a></div><p>had some <a href="https://anniechun.com/products/dry-noodles/#pad-thai-brown-rice" target="_blank">Annie Chun's Brown Rice Pad Thai</a> noodles, and some <a href="https://www.amazon.com/MaeSri-Curry-Paste-Ounce-Pack/dp/B00JHGS820?ref_=ast_sto_dp" target="_blank">Maesri Thai Red Curry Paste</a>, as well as a package of frozen <a href="https://www.instacart.com/products/3393583-goya-100-natural-fajita-mix-frozen-16-0-oz" target="_blank">Goya Fajita Mix</a>, as well as a king mushroom. With the help of some onions and garlic, a deliciously refreshing and spicy meal was quickly ready.<br />Usually, I regard meal prep as a necessary part of therapy, it is a wonderful way of communing with nature on the 4th floor in the Bronx, and looking out on a side street.</p><p>But there are times when convenience counts, and </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2sAdSxQ4ajThl3PDHk9LdZ5e7KumYVMvCKjCzsI3QhD-hvOx1DiqSh6ilWqi_04pFUmB0-AQ0Cx8GSus5QX39zyLa3PeDmu9NFN9bavRpM66kr4ySC8r5p3CkVSA5gk4BOsWaXDLdGaGwQXVCovsmulFFPlRA2l_xrK0L6iM6_I2Ukg9ZmvlIdmck/s4000/20221106_124846.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1868" data-original-width="4000" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2sAdSxQ4ajThl3PDHk9LdZ5e7KumYVMvCKjCzsI3QhD-hvOx1DiqSh6ilWqi_04pFUmB0-AQ0Cx8GSus5QX39zyLa3PeDmu9NFN9bavRpM66kr4ySC8r5p3CkVSA5gk4BOsWaXDLdGaGwQXVCovsmulFFPlRA2l_xrK0L6iM6_I2Ukg9ZmvlIdmck/s320/20221106_124846.jpg" width="320" /></a></div>you can still have a healthy meal, so here we go:<p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><h3 style="text-align: left;">Ingredients:</h3><div><ul style="text-align: left;"><li>1 onion</li><li>3-6 cloves of garlic</li><li>1 king mushroom</li><li>1 cup water</li><li>1 can of Thai Curry</li><li>1 bag of Fajita Mix</li><li>1 TBSP of arrowroot (or other starch)</li><li>Brown Rice Pad Thai noodles.</li></ul><h3 style="text-align: left;">Preparation:</h3></div><div><ul style="text-align: left;"><li>Soak the Pad Thai noodles in hot water for 10 mins, rinse cold and set aside.<br /></li><li>Cut up the onion fine.</li><li>Mince the garlic</li><li>Cut up the king mushroom in strips (I use a mandoline)</li><li>Stir-fry in the water for a while</li><li>Add the curry paste</li><li>Cut up the Cauliflower in florets</li><li>Add to the mix and let it cook on medium flame for 2 minutes</li><li>Add the Fajita Mix, and cook until soft, turn down the heat to just a simmer</li><li>mix the starch with a 1/4 cup of cold water, and add to the mix.</li><li>At the end add in the noodles and let them warm up.</li></ul><div>Serve. Enjoy.</div><div><br /></div><div>Evidently you could use different mushrooms, or you can add in a handful of fresh peanuts if you have them, and depending if you permit yourself some nuts, which tends to be a hot topic in plant-based circles. Evidently, if you are a serious heart patient, follow Dr. Esselstyn and avoid nuts and seeds, avocado and coconut, because of the oil content. You get all the fat you need from beans, etc.</div><div><br /></div></div>RogierFvVhttp://www.blogger.com/profile/06620302882101332152noreply@blogger.com0tag:blogger.com,1999:blog-6708562120263310467.post-77410280920945290342022-08-30T07:50:00.008-07:002022-08-31T09:06:21.185-07:00A final word on Dr. Esselstyn's Black Bean Salsa<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSSedJ6r76zx0yiCfAmX0ON_YL135_D_tuHZ46KTgk7cOcCQywsLco6Ovv-dXr5Zgoi_MmLfBlM6VlfGuadczF6vvObbil1yVXIuCllPWwyxvxrK_mj0_ogdoUqxPV-g7KBlM0SoQYaXcGtRSwV4EUF4ljTGVqDvEBVqpqC8l9DE1_4MLDum5RHR6x/s4000/20220805_133526.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="1868" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSSedJ6r76zx0yiCfAmX0ON_YL135_D_tuHZ46KTgk7cOcCQywsLco6Ovv-dXr5Zgoi_MmLfBlM6VlfGuadczF6vvObbil1yVXIuCllPWwyxvxrK_mj0_ogdoUqxPV-g7KBlM0SoQYaXcGtRSwV4EUF4ljTGVqDvEBVqpqC8l9DE1_4MLDum5RHR6x/s320/20220805_133526.jpg" width="149" /></a></div> Jose, who works at the Premium Halal Supermarket on the corner of Starling Avenue and Odell Street, has become my official taste tester for any Mexican-style dishes I try my hand at. Recently that was Cactus salad (approved), and lately I have been perfecting Dr. Esselstyn's Black Bean Salsa (From the book <i>How to Prevent and Reverse Heart Disease</i>). First time I gave it to him, I had forgotten the cilantro (pics), but yesterday I gave it to him with the cilantro, which was definitely better, but I am also fine tuning the number and blend of peppers that go into it. Recipe follows. <p></p><p>By the way, while we're at it, there is an excellent site to research peppers, called <a href="https://www.pepperscale.com/" rel="nofollow" target="_blank">Pepperscale</a>.</p><p>I now like to use the following in my Black Bean Salsa:</p><p></p><ul style="text-align: left;"><li><a href="https://www.pepperscale.com/jalapeno-peppers/" rel="nofollow" target="_blank">Jalapeño</a></li><li><a href="https://www.pepperscale.com/serrano-peppers/" rel="nofollow" target="_blank">Serrano</a></li><li><a href="https://www.pepperscale.com/poblano-peppers/" rel="nofollow" target="_blank">Poblano</a> These last two are alternatives to each other.</li><li><a href="https://www.pepperscale.com/chilaca-pepper/" rel="nofollow" target="_blank">Chilaca</a> Ditto, alternative to Poblano. Probably my first choice.</li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBa4gxPbB4w9jGH_TqyEL52t_OxIxG5SH2DhpcnoadZWFkUkAlIQ2f8SgU1MjLEp-PfMdyqyRVJNsKxFHinQRTE03lfMIRVbTKyH_AunmCQrgolSgaIKDCXOGB3u8Kl8c8kvtqKNDaNlR3SsRe4HFK0aV47BrPjGzsV5fnmxPng289iUBEXQT5WHlk/s4000/20220805_133524.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4000" data-original-width="1868" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBa4gxPbB4w9jGH_TqyEL52t_OxIxG5SH2DhpcnoadZWFkUkAlIQ2f8SgU1MjLEp-PfMdyqyRVJNsKxFHinQRTE03lfMIRVbTKyH_AunmCQrgolSgaIKDCXOGB3u8Kl8c8kvtqKNDaNlR3SsRe4HFK0aV47BrPjGzsV5fnmxPng289iUBEXQT5WHlk/s320/20220805_133524.jpg" width="149" /></a></div>Now for the updated recipe:<div><br /></div><div><ul style="text-align: left;"><li>2 cans of black beans, or 1 lb dry beans (cooked with some kombu in the pressure cooker or Instant Pot).</li><li>1 can of corn</li><li>3 stalks of celery, sliced paper thin</li><li>2-3 Jalapeños, finely sliced</li><li>2 Serranos, finely sliced</li><li>1 Chilaca or Poblano pepper, sliced fine</li><li>1 bunch of cilantro finely chopped</li><li>1 bottle of Salsa Verde</li><li>2-3 limes, juiced </li></ul><p>Clean all the ingredients, and slice the peppers fine, paper thin is the ideal. The celery also, paper thin is best (use the mandoline). I use all of the cilantro and again, just try to millimeter is. Now you'll understand why I love sharp knives. The finer you cut these things, the more the flavor spreads throughout. The secret to success here is the balance between aroma and heat.</p><p>As a practical matter, if you first pour the Salsa over the mixture, then you can wash out the bottle with the lime juice to get all of the salsa out. </p><p>I prefer to let it marinate in the fridge for a day, and you can keep it for 4-5 days. You can serve it on tostadas, or rice cakes, or masa tortillas.</p><p><br /></p><p><br /></p><p><br /></p></div>RogierFvVhttp://www.blogger.com/profile/06620302882101332152noreply@blogger.com0tag:blogger.com,1999:blog-6708562120263310467.post-63462246452001024472022-06-22T11:27:00.002-07:002022-06-25T04:52:41.137-07:00Start of Summer at Neerob & Honoring Sal - #WFPB style.<p>Sal, Salvatore Falzetta ("Mr. Hairstyling from Italy"), was the man of the hour yesterday at our small celebratory #WFPB (Whole Foods, Plant-Based) dinner, to celebrate the start of summer but also to honor Sal, who is the most famous barber in the neighborhood. He now practices at Silver Star Salon at 1470 Unionport Avenue, around the corner from Neerob Restaurant, where we had our dinner.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMFcx6mZgOHrVIndmgxX5rNynr2sqcQDy_P7uF5l5PifTnHGAMp4znNOMeSkR0c4KrOuRlHgsrsajb9GLfuSvEwqccFLZsgYAgn5LLUkfrmJ2ldh0Uccxp4CuIriZO6CDdzgg2e4M1PS6A9NJcN0ZOziaE62Pni3zkDJ0AZP0MKHUD831DW9JM29dx/s4000/20220616_141704.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="1868" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMFcx6mZgOHrVIndmgxX5rNynr2sqcQDy_P7uF5l5PifTnHGAMp4znNOMeSkR0c4KrOuRlHgsrsajb9GLfuSvEwqccFLZsgYAgn5LLUkfrmJ2ldh0Uccxp4CuIriZO6CDdzgg2e4M1PS6A9NJcN0ZOziaE62Pni3zkDJ0AZP0MKHUD831DW9JM29dx/s320/20220616_141704.jpg" width="149" /></a></div>This was a recent picture of Sal, reading the paper between clients at Silver Star. Sal started cutting my hair fourteen years ago, and upon listening to my lengthy explanation of how I wanted it, including hand gestures, he rolled his eyes, and said: "I got it. Notta too long, notta too short." That was the one and only time we talked about hair.<div><br /></div><div>Our dinner on June 21st was a proper Italian dinner with a small Bangladeshi flourish.</div><div><br /></div><div>The appetizer was Capellini Pesto, with <a href="https://starlingaveplantbased.blogspot.com/2022/04/rogier-s-green-pasta-recipe.html" rel="nofollow" target="_blank">Rogier's Green Pasta Sauce</a>, as per the recipe I recently posted here, and followed by a <a href="https://starlingaveplantbased.blogspot.com/2022/05/time-for-wfpb-pasta-puttanesca.html" rel="nofollow" target="_blank">Spaghetti alla Puttanesca</a>, along with a wonderful Arugula salad and Mixed Vegetables (Broccoli and carrots) as well as a Dal with spinach, and some whole wheat naan bread. Naturally, for the appetizer we used whole wheat angel hair pasta (Ronzoni), and for the main course we used Luigi Vitelli Whole Wheat Pasta. Desert was fresh strawberries with a drizzle of a 50/50 mix of Balsamic glaze and Balsamic vinegar.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4Jm4FegV_Rdaq9PySvYCmkG-9l-U088Y4IpJ7UorCGumvpt0PDrKqcV25ZBok_IVKqoxOy7wG1sWP1NLOggRgJ_Pjz3zIpHebzTfs0HrcVItGGsD-YX6V-Da_P2kTsIHa8m2Za-tVpOOSRppVC0VDQ0dXwJvsTWTSBxl1XYlopm-FpfgPIOFQRzL/s4000/20220624_140140.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1868" data-original-width="4000" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4Jm4FegV_Rdaq9PySvYCmkG-9l-U088Y4IpJ7UorCGumvpt0PDrKqcV25ZBok_IVKqoxOy7wG1sWP1NLOggRgJ_Pjz3zIpHebzTfs0HrcVItGGsD-YX6V-Da_P2kTsIHa8m2Za-tVpOOSRppVC0VDQ0dXwJvsTWTSBxl1XYlopm-FpfgPIOFQRzL/s320/20220624_140140.jpg" width="320" /></a></div>As a practical matter, for the Puttanesca sauce, I used this Kelp this time instead of the hijiki and wakame that are listed in the recipe, which also worked just fine. I soaked it and cut it up, and, along with the capers and the kalamata olives, it provides all the flavoring that anchovies otherwise would in a traditional style recipe. </div><div><br /></div><div>The whole project was a collaboration with Neerob Restaurant, I cooked the Pesto Sauce, and Red Sauce - and the Restaurant, made the salads, the vegetable sides and the dal, and put the whole thing together.</div><div><br /></div><div>One of Sal's loyal clients, my friend Ed Kremer, presented Sal with a Honor Certificate to celebrate his achievements. Sal came to the USA from Italy in 1958, form Cosenza, Reggio Calabria, and he's been a barber in the Starling Avenue neighborhood for 50 years. (The certificate said 1963 by mistake, but it was 1958).</div><div><br /></div><div>We had mostly clients of Sal, and a few of my friends from other parts of town, and the result was a wonderful mix of people, and lots of interesting discussions.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOrqo628RWmefVjAdtw-iwtiwQR8M86o1AR9y3Ylas2IRont37RWwvopO5LhQOe9YCt52at2Ie8Evi-nxVlKSuXRkEB-IE-ZqbC9JK2qMAyakq_RU5y5uZWaWMkz9EumfnodAw4rgCasKLMotoL6MsYcSCDoZgJeVnkipThyUqY_zu6voHW0RaNdX/s4000/20220622_081711.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1868" data-original-width="4000" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOrqo628RWmefVjAdtw-iwtiwQR8M86o1AR9y3Ylas2IRont37RWwvopO5LhQOe9YCt52at2Ie8Evi-nxVlKSuXRkEB-IE-ZqbC9JK2qMAyakq_RU5y5uZWaWMkz9EumfnodAw4rgCasKLMotoL6MsYcSCDoZgJeVnkipThyUqY_zu6voHW0RaNdX/w535-h250/20220622_081711.jpg" width="535" /></a></div></div>RogierFvVhttp://www.blogger.com/profile/06620302882101332152noreply@blogger.com0tag:blogger.com,1999:blog-6708562120263310467.post-52367006618803245922022-05-08T09:05:00.004-07:002022-05-16T14:04:42.820-07:00Time for #WFPB Pasta Puttanesca<p>Supposedly, you cannot make Pasta Puttanesca without anchovies, but this story proves otherwise.</p><p>I was famous among friends for my pasta marinara with mushrooms as a teenager. I figured it was because none of my friends liked to cook but they did like to eat. Be that as it may. At that time I discovered the natural way of countering the acidity of the tomatoes by adding in a julienned carrot (or two) to the recipe. The sweetness of the carrots deepens the flavor of the sauce and buffers the acidity of the tomatoes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUlkZym-O1cn3Xslu6o7-y_meLjCHBH6NYIn1tD5aedse0MUd-9dRkNW6hdyzKfY_YUB32dujjsOKD5GrHdjt9O7VK3kE9uZuMC71uAjC7birgRrDDH24BvVuhmXKWh9kMHAm5lls7-QQPI9by5ixBV8ivoCh9Tg20gvkDIzf6UV7QGYdpyr50GcuO/s4000/20220507_210029.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1868" data-original-width="4000" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUlkZym-O1cn3Xslu6o7-y_meLjCHBH6NYIn1tD5aedse0MUd-9dRkNW6hdyzKfY_YUB32dujjsOKD5GrHdjt9O7VK3kE9uZuMC71uAjC7birgRrDDH24BvVuhmXKWh9kMHAm5lls7-QQPI9by5ixBV8ivoCh9Tg20gvkDIzf6UV7QGYdpyr50GcuO/s320/20220507_210029.jpg" width="320" /></a></div><br /><p><br /></p><p>Anyway, I seem to be having a new Italian period in my cooking, just when I was starting to get excited about Mexican food. I will get back to the Mexican cuisine, and for now I am going wild with my Italian Renaissance on Starling Avenue in the Bronx. </p><p>The other day, a Chinese friend stopped by for dinner, but gave me only a half our notice, and normally it takes 2 hours lead time to get Neerob to do a #WFPB meal. So we met at Neerob Restaurant and Shamim improvised a delicious soup, and for the main course, we had <a href="https://starlingaveplantbased.blogspot.com/2022/04/rogier-s-green-pasta-recipe.html" rel="nofollow" target="_blank">Rogier's Green Pasta</a>, for I had just cooked a batch of my green sauce, and I brought it, a box of cherry tomatoes, and some angel hair pasta, and Neerob served that for the main course. The owner, Khokon tried it and loved it, and one of the other diners also sampled some of it and loved it too!</p><p>So here comes the next Italian dish, #WFPB style.</p><h2 style="text-align: left;">Ingredients</h2><p> </p><div> <div class="EditableField Control" id="RecipeViewForm_ingredients"> <div id="EditableField_read"><div class="MultiLineText Control"><p><span id="recipeViewFormIngredient0">1-2 red onion and optionally a few shallots</span><br /><span id="recipeViewFormIngredient1">4-8 cloves garlic, smashed</span><br /><span id="recipeViewFormIngredient2">1 carrot julienned</span><br /><span id="recipeViewFormIngredient3">1 bell pepper, or preferably a mix of some green, red and yellow or orange pepper.<br />1 pinch of hijiki and 1 pinch of wakame, rinsed<br />1 cup water with yondu<br /></span>1 tsp Italian Herbs<br />1 (28-oz.) can diced tomatoes<br />optional a 12 Oz box of Cherry tomatoes.<br />1/2 cup kalamata olives, pitted, sliced and/or some other sliced black olives<br />1/4 cup capers<br />1/2 tsp crushed red pepper flakes</p><p><span id="recipeViewFormIngredient11">Optional topping: some basil leaves and some vegan parmesan.</span><br /><span id="recipeViewFormIngredient12">You can have veggies on the side, zucchini, egg plant, spinach, broccoli, steamed carrots, whatever tickles your fancy.</span></p></div></div></div></div><p><br /></p><h2 style="text-align: left;">Preparation</h2><p> </p><div class="EditableField Control" id="RecipeViewForm_preparation"> <div id="EditableField_read"><div class="MultiLineText Control"><p>Note: Best cooked in a skillet to help with the evaporation of the liquid.</p>
<p>* Cut up the onions fine.<br />* Smash the garlic and cut it up fine.<br />* Julienne one or two carrots<br />* Cut up the peppers, I used a quarter green, a quarter red, a quarter yellow and a quarter orange pepper.<br />* Briefly roast the onions with the peppers and garlic and then add the water with Yondu.<br />* Add in the crushed red pepper flakes.<br />* Once the onions are caramelized, add in the olives, the capers, and the Italian herbs, the hijiki and wakame, and then add the tomatoes. Note: you can splurge on the olives and the capers to make up for skipping the anchovies, and the pinch of hijiki and wakame imparts a bit of "sea flavor," and in general depth to the flavoring of the sauce.<br />* Let the whole thing simmer until some of the moisture has evaporated and you have a sauce with some substance to it.</p>
<p>Serve over spaghetti, or linguini, or whatever shape pasta you happen to like.</p></div></div></div><p><br /></p><p> </p>RogierFvVhttp://www.blogger.com/profile/06620302882101332152noreply@blogger.com0tag:blogger.com,1999:blog-6708562120263310467.post-89060830381888508832022-04-24T17:17:00.005-07:002022-09-05T06:40:47.724-07:00Rogier's Green Pasta Recipe<p><a href="https://www.nytimes.com/1998/04/02/nyregion/luigi-nanni-74-restaurateur-known-for-light-italian-food.html?searchResultPosition=1" rel="nofollow" target="_blank">Luigi Nanni died in April 1998</a>, which probably means nothing to you, but Nanni was the proprietor of Restaurant Nanni, on East 46th, corner Lexington Avenue, and given I worked in Greenwich in the 80's it was one place that was convenient for lunch in the city, coming into Grand Central. Nanni was a center of serious Italian cuisine in the city. The death of Mr. Nanni was certainly an event, written up <a href="https://timesmachine.nytimes.com/timesmachine/1988/11/11/028888.html" rel="nofollow" target="_blank">here</a> by my friend Bryan Miller, who was then the restaurant critic for the New York Times.</p><p>One of my favorites was angel hair with pesto sauce. </p><p>After the death of Mr Nanni, it lived on for a while, run by Vittorio, the old maitre d' and the cook, but they did not seem to have a happy partnership and a few years ago it all fell apart.</p><p><br /></p><p>In any case, ever since I committed to a Whole Foods, Plant-Based diet, one of the biggest challenges was what to do for a pesto sauce. For the longest time, I was resigned to the idea that I would never again have angel hair with pesto sauce. Until one day recently, my #WFPB-friend and associate Enrica Sacca in Queens gave me the idea of making a pesto sauce based on sweet peas. Creativity took over and the result blew me away. It was better than the original. Since then, I've now made it three times and I think I've got the recipe down pat, and I think it will be a house favorite for a long time to come. </p><p>There does seem to be an unwritten law that pesto sauce is served over angel hair, so angel hair is now sold out in my neighborhood. Normally, I buy Luigi Vitelli's Whole Wheat Pasta Capellini, but nobody had that, except one package, so I had to settle for Ronzoni, who apparently are Italian in name only, and don't have an Italian bone in their body and they just call it "thin spaghetti." Another marketing opportunity missed. </p><p>So, here goes. This is simple as can be - about 30 minutes for a delicious home made sauce.</p><h2 style="text-align: left;">Ingredients</h2><p>1/4 cup of walnut pieces with some pine nuts</p><p>1 15 Oz can of green peas</p><p>1 bunch of basil</p><p>1 bunch of spinach</p><p>5-6 cloves of garlic, minced, or at least sliced thin.</p><p>1-2 tbsp nutritional yeast</p><p>1 cup water</p><p>1 tsp Yondu</p><p>Optional: sun-dried tomatoes, cherry tomatoes, and, if you blend in one jalapeño pepper, nobody will notice it, but it will pick the whole thing up a notch, some vegan parmesan</p><h2 style="text-align: left;">Preparation</h2><div>In your blender:</div><div>- add the 1/4 cup of nuts</div><div>- add the basil leaves, washed (sandy!)</div><div>- drain the peas and add them on top of the basil</div><div>- in a frying pan cook the spinach with the garlic, adding the cup of water with Yondu</div><div>- as soon as the spinach is wilted, put the spinach in the blender</div><div>- add the cooking water from the spinach.</div><div>- puree</div><div><br /></div><div>Done. </div><div>This quantity is enough for 4 people.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIBohuo-R2uVIx2t_ENCcgttA9VQiSz3kXrmrJdWGCK36M00EzsmLNqAJsZjUWQACQYoD8zASlq_OBbCTM00iSBoAxbsUm4G7HgB4X4Ao69SBUf2d7Il7T_Tvc81UbLtC-4UpAI5XDzlyn1HOWnTb6eoGxszCXW2Ds9aEtUJthB7aRzz3Nf43vQcqg/s4000/20220420_212905.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1868" data-original-width="4000" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIBohuo-R2uVIx2t_ENCcgttA9VQiSz3kXrmrJdWGCK36M00EzsmLNqAJsZjUWQACQYoD8zASlq_OBbCTM00iSBoAxbsUm4G7HgB4X4Ao69SBUf2d7Il7T_Tvc81UbLtC-4UpAI5XDzlyn1HOWnTb6eoGxszCXW2Ds9aEtUJthB7aRzz3Nf43vQcqg/s320/20220420_212905.jpg" width="320" /></a></div><br /><div><br /></div><div><br /></div><div>Cook the angel hair - 3 mins.</div><div>- The sauce will probably still be too thick, so you can add some cooking water from the pasta to make it more liquid - I use about 1-2 cups of it.</div><div><br /></div><div>If you want to get fancy, you can cut up some sun-dried tomatoes in small pieces, and add those in the sauce, and I like making it with cherry tomatoes.</div><div>At your option, you can add some vegan parmesan.</div><div><br /></div><div>Finger-licking good. I can't stop eating it.</div><div><br /></div><div>Obviously, this is a very healthy sauce and you can make a meal out of this, I like it with mushrooms and some vegetable, be it broccoli or zucchini, or steamed carrots go really well because of the color combination: the green pasta, the orange carrots (with some parsley) and the red cherry tomatoes.</div><div><br /></div><div>P.S. In the interest of science I tried regular angel hair with Pesto Sauce recently, and realized that now I cannot imagine why I ever liked that oily sauce. You just lose your taste for it.</div><p><br /></p>RogierFvVhttp://www.blogger.com/profile/06620302882101332152noreply@blogger.com0tag:blogger.com,1999:blog-6708562120263310467.post-69108210559849031992022-03-31T09:12:00.000-07:002022-03-31T09:12:04.853-07:00PPMNY 3rd Anniversary at Neerob Restaurant in the Bronx<p>A lovely dinner celebration was held at Neerob Restaurant on Starling Avenue in the Bronx, and it was a small demonstration of how Whole Foods, Plant-Based nutrition is reaching more and more people, along with lifestyle medicine.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVkJUHUcEB46Fisi6bVhaNODcpUuNNBX6aHydAX1KGW-hWnWftr0xtz5ToB7ea2kvLoZv5SbcufNdmg5Oa2zUXIyS8UxexYvhvkCmqrotgE-nU0Zj-RcBHHiDLmS9ExoZlT0DpdLEpJaBjckSvAKSlQKp4FhxxvLs0A1-HGejmusxb8ayTtcG98OQ/s4000/20220330_200856.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="#WFPB, Lifestyle Medicine, Neerob, PPMNY" border="0" data-original-height="1868" data-original-width="4000" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVkJUHUcEB46Fisi6bVhaNODcpUuNNBX6aHydAX1KGW-hWnWftr0xtz5ToB7ea2kvLoZv5SbcufNdmg5Oa2zUXIyS8UxexYvhvkCmqrotgE-nU0Zj-RcBHHiDLmS9ExoZlT0DpdLEpJaBjckSvAKSlQKp4FhxxvLs0A1-HGejmusxb8ayTtcG98OQ/w400-h186/20220330_200856.jpg" title="PPMNY 3rd Anniversary Dinner at Neerob Restaurant" width="400" /></a></div>Behind us is the banner from PPMNY, in the center is Md "Khokon" Rahman, the owner of Neerob, and from left to right, Tee Jay, Fr. David Powers, Rogier FvV, Khokon, Diane Brownlee, Lenwood Hicks, Nathanael Smith, and the Rev. Edith Mayfield.<div><br /></div><div>The stories are interesting. Khokon was first introduced to plant-based food through me, and Neerob Restaurant was the first restaurant in the Bronx to be certified by Plant Pure Communities as of February of 2019. Before Coronavirus, for a few years, we had a Dinner for Doctors every six months, where there would be a substantive medical or nutritional presentation and we often had 40-50 people. Fr. David and myself had a monthly dinner, which we have recently resumed, on the 4th Tuesday of the month, at 9PM (after Bible class at St. Helenas). I also was conducting #WFPB cooking classes at the school cafeteria at St. Helena's school, which we hope to resume soon.</div><div><br /></div><div>Neerob is a restaurant that services the local community, and predominantly Bangladeshi, but it has interesting menu options. Usually there is a "Tropical Bean Salad," which is #WFPB qualified. And there are a few #WFPB items on the menu, but they should always be ordered in advance directly with Khokon or with Shamim, for the demand is still infrequent. We are now planning to introduce a #WFPB Market Special Dinner at a fixed price, and, for about 50% premium, a #WFPB Market Special Dinner +1 with enough take home (except for the rice) for 1 other person or another day. Details will be forthcoming shortly, and posted on the <a href="https://www.neerob.com/" rel="nofollow" target="_blank">Neerob website</a>.</div><div><br /></div><div>As to the various participants, the backstories are interesting, for they are a demonstration of how word about Lifestyle Medicine and Whole Foods, Plant-Based nutrition is getting around.</div><div><br /></div><div>The Rev. Edith Mayfield is an ambassador for the <a href="https://heartsmarts.com/" rel="nofollow" target="_blank">Heartsmarts</a> program, at New York Presbyterian Hospital/Weill Cornell Medical Center, developed by Dr. Naa-Solo Tettey and directed by Dr. Holly Anderson of the Ronald O. Perelman Heart Institute. This shows again that the knowledge of plant-based nutrition is spreading. This program is focused on racial inequities, but I assure you "Southern Food," or "comfort food" is bad for white people too. ;-)</div><div><br /></div><div><br /></div><div><a href="https://www.ethosprimarycare.com/nathanael-smith-np" rel="nofollow" target="_blank">Nathanael Smith</a> and Tee Jay graced us with their presence, coming all the way from Jersey City. Nathanael is ACLM certified Nurse Practitioner at the famous Ethos Primary care and Tee Jay also works in the healthcare field. They are a living example of how the word is spreading. And it is very exciting that there are ACLM-qualified practitioners like Nathanael in the field.</div><div>Interestingly, Nathanael shared with us that they now routinely test people for TMAO, which is the toxic chemical that is produced in your gut if you eat animal protein. Regular doctors do not pay attention to these things, but this is a very simple and direct test to ascertain your gut health, for TMAO is a reactive oxygen species, and your gut simply stops making it if you go plant-based.</div><div><br /></div><div>Fr. David Powers and myself have both attended some of the trainings from Dr. Robert Ostfeld's <a href="https://www.montefiore.org/cardiacwellnessprogram" rel="nofollow" target="_blank">Cardiac Wellness Program</a>, and I used to attend the annual Montefiore Einstein Preventative Cardiology Conference, also B.C. - Before Coronavirus. Dr. Robert Ostfeld is definitely one of the leaders in the Lifestyle Medicine arena and whole foods, plant-based nutrition. Throughout the Montefiore Einstein system, plant based nutrition is becoming more available, and more doctors are recommending it.<br /></div><div><br /></div><div>The Menu for this dinner consisted of:</div><div><br /></div><div><ul style="text-align: left;"><li>Vegetable Barley Soup</li><li>Grilled Veggie Oreganato</li><li>Vegetable Pasta</li><li>Salad with nuts</li><li>Whole Wheat Roti and Brown Rice</li><li>Moong dal with Squash</li></ul><div>It was finger-liking good all the way around, and the company was great!</div></div><div><br /></div><div><br /></div><div><br /></div><div> </div><div> </div><div><br /></div><div><br /></div><div><br /></div><div><br /><div><br /></div><div> <br /><p><br /></p><p> </p></div></div>RogierFvVhttp://www.blogger.com/profile/06620302882101332152noreply@blogger.com0tag:blogger.com,1999:blog-6708562120263310467.post-7902242833281411502022-03-28T10:10:00.001-07:002022-04-16T05:20:30.316-07:00Hausa Koko, a new ingredient for breakfast<p> Ok, is a picture still worth a thousand words? We shall see. I found this Hausa Koko at my nearby African store, Lady Afrique International Market, at 1406 Castle Hill Avenue.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic-8CTyxsYFy9nnQwbha54D3a4LHhb8WE5XWEqCrcoAY9fZ_qVXEynZ6BNw1mJXBJ1H-zRstA9QCZK8EEE2HZzLNj3vBT1gO53PH-zY6Neot2XFkm-IDkVPijt2sJ_HNXMZS1Rb4KoQAEZHYXK6V5t51io0W0PPSIIiL0TYA-GtOZhfnyPu71--ebe/s4000/20220328_125055.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Hausa Koko" border="0" data-original-height="4000" data-original-width="3000" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic-8CTyxsYFy9nnQwbha54D3a4LHhb8WE5XWEqCrcoAY9fZ_qVXEynZ6BNw1mJXBJ1H-zRstA9QCZK8EEE2HZzLNj3vBT1gO53PH-zY6Neot2XFkm-IDkVPijt2sJ_HNXMZS1Rb4KoQAEZHYXK6V5t51io0W0PPSIIiL0TYA-GtOZhfnyPu71--ebe/w150-h200/20220328_125055.jpg" title="Hausa Koko" width="150" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsf00YnVMaHGScBqtWeNceJptYM2gRMf1uzsqrfXztTAc_-7FG8S4gCi-3-y1n9Ny2dh5qGQ2maDqo8Pd-eDkBZ5-Wbf8EHRd-RBR896sCdc8Fl_ArJ8qB4PKkTebrIg3t6yFLGDT0YpA1CPO7Beei2gZjPjjPehPyeJ0awsERRBNkyK6jARCXB9ze/s4000/20220328_125117.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsf00YnVMaHGScBqtWeNceJptYM2gRMf1uzsqrfXztTAc_-7FG8S4gCi-3-y1n9Ny2dh5qGQ2maDqo8Pd-eDkBZ5-Wbf8EHRd-RBR896sCdc8Fl_ArJ8qB4PKkTebrIg3t6yFLGDT0YpA1CPO7Beei2gZjPjjPehPyeJ0awsERRBNkyK6jARCXB9ze/s320/20220328_125117.jpg" width="240" /></a></div>The ingredients are fascinating:<div>Millet flour,</div><div><a href="https://www.dietscoach.com/2020/08/grains-of-paradise.html#:~:text=Grains%20of%20paradise%20is%20a%20seed%20that%20grows,-%20grains%20of%20paradise-%20they%20started%20cultivating%20it." rel="nofollow" target="_blank">Grains of Paradise</a>,<br /><a href="https://globalfoodbook.com/health-benefits-of-guinea-pepper-negro-uda-seeds-xylopia-aethiopica" rel="nofollow" target="_blank">Negro Pepper</a>s,</div><div>West Africa Black Pepper</div><div><br /></div><div>I have made porridge from it directly and it works well, if you're into a breakfast that puts hair on your chest. It definitely has a hint of hot spices, but I love that, and while it may be counter intuitive to some, it combines well with sweet, including all my typical fruit and dried fruits:</div><div><br /></div><div><ul style="text-align: left;"><li>grated apple</li><li>blueberries</li><li>raisins</li><li>goji berries</li><li>dates</li><li>cacao nibs and some cacao powder</li></ul><div>And for a topping some strawberries and banana, hempseeds, and balsamic vinegar.</div></div><div><br /></div><div>I think I may like it even better mixed with my steelcut oats, about 50/50. In that case I am leaving out my usual teaspoon of cinnamon, as I don't think that would combine very well. I have made it both ways, and I think I prefer the blend, for the steelcut oats add some more substance. I don't like the smooth porridge as much.</div><div><br /></div><div>And here's the store front, in case you were looking for it:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7LLUIVLamX0Fq2bgdCPKiCL3gBDM-2PrT0n5ZH5EDNlNt10RmmWxKA2YokgWgNjdxdP533HMZ2Mu1imQCx3n3AKBYALExCsvW5_R3IJMUadKQHKcJ3VMNyIQDhn4OosTLHwH3TIu2hjLU25YyRWmh--yr4oap3qLRvqZSGy5yhZ_8sk9SLUhPob96/s4000/20220409_191038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="1868" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7LLUIVLamX0Fq2bgdCPKiCL3gBDM-2PrT0n5ZH5EDNlNt10RmmWxKA2YokgWgNjdxdP533HMZ2Mu1imQCx3n3AKBYALExCsvW5_R3IJMUadKQHKcJ3VMNyIQDhn4OosTLHwH3TIu2hjLU25YyRWmh--yr4oap3qLRvqZSGy5yhZ_8sk9SLUhPob96/s320/20220409_191038.jpg" width="149" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div>RogierFvVhttp://www.blogger.com/profile/06620302882101332152noreply@blogger.com0tag:blogger.com,1999:blog-6708562120263310467.post-10245703092159090062022-03-04T05:15:00.002-08:002022-03-04T06:37:58.325-08:00Breakfast scrambleA friend gave me this amazing hot sauce from Sakara, a company that offers delivered meals and some food products that are plant-based, without actually following #WFPB nutrition. However, it is always fun to adopt recipes, and make them #WFPB, so here goes with a breakfast scramble that I found is quite amazing, it used one ingredient from Sakara, a limited edition Hot Pepper Sauce, but you can of course use your own favorite hot pepper sauce. Theirs was somewhat hot and very aromatic: <div><br /></div><h1 style="text-align: left;">Breakfast Bowl:
</h1><h2 style="text-align: left;">Ingredients</h2><h3 style="text-align: left;">Besan (Chickpea flour) Scramble</h3><div style="text-align: left;"><ul style="text-align: left;"><li>1/3 cup besan (chickpea flour)</li><li>1-2 tbsp nutritional yeast</li><li>1/2 tsp kala namak (black salt)</li><li>1/2 tbsp ground flaxseed</li><li>1/2 tsp turmeric powder (or fresh turmeric if you have it)</li><li>1/2 tsp ground black pepper</li><li>1 cup water</li></ul><h3 style="text-align: left;">Base</h3></div><div><ul style="text-align: left;"><li>1-2 onions, garlic to taste,</li><li>5 shiitake mushrooms, sliced</li><li>1 scallion chopped</li><li>1-2 sliced jalapeño peppers - to taste</li><li>1-3 sliced thai chilis - to taste</li></ul><h3 style="text-align: left;">Bedding</h3><ul style="text-align: left;"><li>1 cup spring mix greens</li><li>1/2 avocado sliced</li><li>1 cup water with Yondu, or Braggs Liquid Aminos</li></ul></div><h3 style="text-align: left;">Dressing</h3><div>- juice of 1/2 lemon</div><div>- 1 tsp of your favorite hot sauce</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgnGczjaEG8Kn3FlYjcd4XQsjQFVA8RUa4187T6vz1X9u1O3xMk1thtL5OiebshryhSq5HmmFH-MjbYLqqBg7HXeGaxwbgsm_PT7kEaAEbdG2TU_5ouAkwuXb6sNeiG-jRSwCvoP60ALPjapARa3hlRX9ZwH-t-kN6jS6t56LK16HtOluI510wAT8JB=s4000" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgnGczjaEG8Kn3FlYjcd4XQsjQFVA8RUa4187T6vz1X9u1O3xMk1thtL5OiebshryhSq5HmmFH-MjbYLqqBg7HXeGaxwbgsm_PT7kEaAEbdG2TU_5ouAkwuXb6sNeiG-jRSwCvoP60ALPjapARa3hlRX9ZwH-t-kN6jS6t56LK16HtOluI510wAT8JB=w320-h240" title="Besan Breakfast Scramble" width="320" /></a></div><br /><h2 style="clear: both; text-align: center;"><span style="text-align: left;">Preparation</span></h2><div><ul style="text-align: left;"><li>Whisk all the chickpea scramble ingredients in a bowl and let it sit for 5 mins.</li><li>In a pan over medium heat, caramelize the onions, and add the peppers (jalapeños, chilis, or whatever), sear the mushrooms with the scallions, using the cup of water with Yondu, until they moisture evaporates.</li><li>Pour the Chickpea Scramble over the mushroom mixture. Stir to create the "scramble," add more water as needed to achieve the desired consistency.</li><li>Place your favorite cooked grains in a bowl, and layer your spring greens on top.</li><li>Make a dressing for the lemon juice with the hot sauce and sprinkle it over the greens</li><li>Pour out the Chickpea Scramble on top of this, and enjoy!</li></ul></div><div><br /></div><div><br /></div><div> </div>RogierFvVhttp://www.blogger.com/profile/06620302882101332152noreply@blogger.com0tag:blogger.com,1999:blog-6708562120263310467.post-28421939729837320492021-11-14T15:44:00.009-08:002021-11-14T16:07:53.875-08:00One armed #WFPB with Neerob Restaurant<span style="font-size: medium;">This is a case of necessity being the mother of invention. Some of us struggle to find the time for food prep, and if you really want to embrace the Whole Foods Plant-Based lifestyle, you have to create a routine that will get you through the week reliably. One solution is a new dinner special from Neerob. </span><span style="font-size: large;">This particular challenge gained some fresh perspective for me recently, when I fractured my right wrist, and food prep became very hard. Now it was not just time, but a physical restriction.</span><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">I had an interesting experience with my friend Khokon, the owner of Neerob Restaurant, which has, since February of 2019 been the first restaurant in the Bronx certified by Plant Pure Communities. And, while Covid rudely interrupted us, we are now slowly working on a finding some sort of a new equilibrium, a new normal. The process was advanced a bit by my having a fractured wrist, which limited my food prep capabilities:</span></div><div><span style="font-size: medium;"><br /></span></div><h1 style="text-align: left;"><span style="font-size: medium;">Dinner for three days, anyone?</span></h1><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiImDc7vaJaWRLaND7_LB1GNpROWV6s45dU1ogb5nfvXDj5vaymC4sLVgoc-KmNZ1cDcRFTzEcHikcPKWi6iG3Nz_BttpRUbnIC6LRkjmhwDgljVLHDy5OTNmtS1oNtI1MuuT86V08uU-8/s4000/20211114_173330.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiImDc7vaJaWRLaND7_LB1GNpROWV6s45dU1ogb5nfvXDj5vaymC4sLVgoc-KmNZ1cDcRFTzEcHikcPKWi6iG3Nz_BttpRUbnIC6LRkjmhwDgljVLHDy5OTNmtS1oNtI1MuuT86V08uU-8/s320/20211114_173330.jpg" width="240" /></a></div><span style="font-size: medium;">Of course it was my right hand and I am right handed, and it is amazing how clumsy you can be with your non-dominant hand. I am getting better, but undoubtedly I will still be far from proficient when the cast comes off on December 3rd.</span><br /><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">But a solution emerged quickly. It will soon be on the menu and we are going to develop a new page on the Neerob Website for #WFPB food.</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">There will be a "Market #WFPB" dinner, consisting of Salad, Rice, a Dal (lentil sauce) with a green vegetable in it, and one or two veggie dishes.</span></div><div><span style="font-size: medium;">For a small extra charge, you can get the "Market #WFPB ++" for which they could make enough extra of the dal, and the veggie dishes to take home for at least two more days.</span></div><div><span style="font-size: large;"><br /></span></div><h1 style="text-align: left;"><span style="font-size: large;">Day 2 & 3 </span></h1><h1 style="text-align: left;"><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCE1YAUZa3M0oUzc_EMfX-3aLRq1equyEq4rU-j4o4mY0eceCANC0ZyaxzastOfAltd_1taUOiEKXJkn5vhZjri5KkJghfjlEZ558jw1WlqmXbzfyQ8AqxejG9o41eE6drMbOYUrsVWjc/s4000/20211111_201953.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCE1YAUZa3M0oUzc_EMfX-3aLRq1equyEq4rU-j4o4mY0eceCANC0ZyaxzastOfAltd_1taUOiEKXJkn5vhZjri5KkJghfjlEZ558jw1WlqmXbzfyQ8AqxejG9o41eE6drMbOYUrsVWjc/s320/20211111_201953.jpg" width="320" /></a></div></span></h1><div><span style="font-size: medium;">It could look like the dish on the right, or like the dish at the bottom (separate pics of salad and dinner)</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">On the second and 3rd day you would make your own salad, and cook your own rice, and get some low fat whole wheat and flax tortilla wraps from OLÉ, available at Chang-Li Market.</span></div><div>You can then make yourself some kind of a burrito with rice, dal, some veggies, and, if you want, some pickled jalapeños (I put1 4-5 nacho slices in each one).</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85EjIpZr6oddpSmKyiywsPFu5xJlK3zvl7c7-6GyLPfy0pbTwKe5a9DXttOBU0rkUAqK34NnjSG8QUl2q886MkZUR8xA5h9WytR9RhK4OolxrXlvcXVkKHQgYy-pLZhgsjtrKJ1rkJNI/s4000/20211009_174321.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85EjIpZr6oddpSmKyiywsPFu5xJlK3zvl7c7-6GyLPfy0pbTwKe5a9DXttOBU0rkUAqK34NnjSG8QUl2q886MkZUR8xA5h9WytR9RhK4OolxrXlvcXVkKHQgYy-pLZhgsjtrKJ1rkJNI/s320/20211009_174321.jpg" width="320" /></a></div>You can vary the salad endlessly. This would cut your prep-time significantly, I ate two or three of those burritos for dinner. Easy, even if you only have one arm!</div><div><br /></div><div>One day Shamim made me a dish with Brussels sprouts, and the next day I ate it as a salad next to my burrito, with rice and dal and jalapeños, and the third day I added a bag of roast chestnuts and that made a whole meal. Side salad optional.</div><div><br /></div><div>Typically, I bring my own brown rice, for it is too much to ask them for making special brown rice for one. Not enough demand as yet.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDD7Q6gOm7cJJP_id8vzHDr7SuQCmipXfnQQCaHTlZUpsUdA-Vsm-8k2uFxuU4vFouz7_F3yz-kg5m2kOC9ELt54yxwUPsJ6fNNXfXLzyxR4OQfHhcXsrAx-LJbshU-OdCd2Z2Au9sqTA/s4000/20211101_210835.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div><div><br /><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixszaCvEzr1nphUVS3jC3Zfx01XYrEvFsYSpb3_onF9F4Bv4gqnM4fZltQ4eryWc6SP7pcJKeNDOfCiKS-klkn-khTr79TjUeYwbWfSh89HklM-0f3DHzZvkJjzaa9ZhlbwcsoKuVCQEA/s4000/20211101_205711.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixszaCvEzr1nphUVS3jC3Zfx01XYrEvFsYSpb3_onF9F4Bv4gqnM4fZltQ4eryWc6SP7pcJKeNDOfCiKS-klkn-khTr79TjUeYwbWfSh89HklM-0f3DHzZvkJjzaa9ZhlbwcsoKuVCQEA/s320/20211101_205711.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvuVmPij072LFyMP-BAaQQTCKMRrwlS3B3G0nIt1aRU_o9M45_NmO-YBZLy_0bbKYtQ0ONEZhsMg3YlPu9XVmEHhyGGE-oXgZX2CX6VYx1Wfg_lEVATluMU1JWf7lzJzNgVHJywoaWLc/s4000/20211101_210835.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvuVmPij072LFyMP-BAaQQTCKMRrwlS3B3G0nIt1aRU_o9M45_NmO-YBZLy_0bbKYtQ0ONEZhsMg3YlPu9XVmEHhyGGE-oXgZX2CX6VYx1Wfg_lEVATluMU1JWf7lzJzNgVHJywoaWLc/s320/20211101_210835.jpg" width="320" /></a></div><br />RogierFvVhttp://www.blogger.com/profile/06620302882101332152noreply@blogger.com0tag:blogger.com,1999:blog-6708562120263310467.post-55067576038100458312021-10-10T09:44:00.004-07:002021-10-10T19:25:30.402-07:00Mexican #WFPB Fusion Cauliflower Burrito<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsqxCbdl9cZ8hKUE8JCq6xdTClycnNVU8WeFPP78u55TjO3P2hlObeIvsHL1FvVGZKrCLp04TLSuGcapPJZgfT1M_LJEpGa1wIFxqFUm4V5zI67ktH1IeMPVchnu_PLwslIZ0I-7Oxm_E/s4000/20211010_120041.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsqxCbdl9cZ8hKUE8JCq6xdTClycnNVU8WeFPP78u55TjO3P2hlObeIvsHL1FvVGZKrCLp04TLSuGcapPJZgfT1M_LJEpGa1wIFxqFUm4V5zI67ktH1IeMPVchnu_PLwslIZ0I-7Oxm_E/s320/20211010_120041.jpg" width="240" /></a><div class="separator" style="clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6SIXLIBmhW-zugnkezP3pcBLHg8iPVqnD33SrFkHsoOREvhBnmAZ8cx8TzyNKVAsiZQk9GkkcLA0S0_P8P7RMEyj-drRPFNgK-pnWxVIR10wb4hMOmYNRrZ7kFm3TBhmomq0Mga0eGCc/s4000/20211010_120138.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6SIXLIBmhW-zugnkezP3pcBLHg8iPVqnD33SrFkHsoOREvhBnmAZ8cx8TzyNKVAsiZQk9GkkcLA0S0_P8P7RMEyj-drRPFNgK-pnWxVIR10wb4hMOmYNRrZ7kFm3TBhmomq0Mga0eGCc/s320/20211010_120138.jpg" width="240" /></a></div></div><br /><br /><br /><h2 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdhwAMmqSGSQmtjIKUNGimyFduPQygGBnmZVHQEjJofQ-3isjAK6m-EIZio1aXaR8NeDR7yVYS45s9-9leVzNXYZEN3Mx5wahnRycyPI4vZ58UBq_9wbzOyO4woD-ipkf1bBP5nFXFO0/s4000/20211010_120405.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdhwAMmqSGSQmtjIKUNGimyFduPQygGBnmZVHQEjJofQ-3isjAK6m-EIZio1aXaR8NeDR7yVYS45s9-9leVzNXYZEN3Mx5wahnRycyPI4vZ58UBq_9wbzOyO4woD-ipkf1bBP5nFXFO0/s320/20211010_120405.jpg" width="240" /></a></div></h2><h2 style="text-align: left;">Ingredients</h2><p>1 head of cauliflower split in florets</p><div class="row" id="rowIngredients"> <div class="EditableField Control" id="RecipeViewForm_ingredients"> <div id="EditableField_read"><div class="MultiLineText Control"><p><span id="recipeViewFormIngredient1">1 large or 2 smaller onions cut up fine</span><br /><span id="recipeViewFormIngredient2">3-6 garlic cut up fine</span><br /><span id="recipeViewFormIngredient3">1 cup water with Yondu, or Braggs Liquid aminos</span><br /><span id="recipeViewFormIngredient4">1 tbsp turmeric</span><br /><span id="recipeViewFormIngredient5">2 tbsp curry powder</span><br /><span id="recipeViewFormIngredient6">1 serrano pepper cut up fine</span><br /><span id="recipeViewFormIngredient7">2 jalapeño peppers cut up fine</span><br /><span id="recipeViewFormIngredient8">1 bell pepper cut up in small chunks</span><br /></p><h3 style="text-align: left;"><span id="recipeViewFormIngredient9">======besan sauce</span></h3><span id="recipeViewFormIngredient10">1/4 cup chickpea flour (besan)</span><br /><span id="recipeViewFormIngredient11">1 tbsp nutritional yeast</span><br /><span id="recipeViewFormIngredient12">1/4 tbsp black salt (kala namak)</span><br /><h3 style="text-align: left;"><span id="recipeViewFormIngredient13">======faux parmesan</span></h3><span id="recipeViewFormIngredient14">1 cup cashews</span><br /><span id="recipeViewFormIngredient15">1/2 cup nutritional yeast</span><br /><span id="recipeViewFormIngredient16">1/2 tbp garlic powder</span><br /><span id="recipeViewFormIngredient17">1/4 tsp black salt</span><br /><h3 style="text-align: left;"><span id="recipeViewFormIngredient18">========</span></h3><span id="recipeViewFormIngredient19">rice</span><br /><span id="recipeViewFormIngredient20">optional spinach leaves</span><br /><span id="recipeViewFormIngredient21">whole wheat, low fat burrito wrappers.</span><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPF26GtbPH3Lh_sjIfss_uUJSZXDNMDu9eUWxN9Sa5JR0JqdtKFLD-aE5MDYzr6PWgMml43eygXaxh_a0QsgRizvCH6l9-Ymuk1D6BmQvbog7N2UIm0SOcngZdk-wYLX_BfXNu2h1Pv1Y/s4000/20211009_174321.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Olé Whole Wheat Burrito Wraps with Flax" border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPF26GtbPH3Lh_sjIfss_uUJSZXDNMDu9eUWxN9Sa5JR0JqdtKFLD-aE5MDYzr6PWgMml43eygXaxh_a0QsgRizvCH6l9-Ymuk1D6BmQvbog7N2UIm0SOcngZdk-wYLX_BfXNu2h1Pv1Y/w320-h240/20211009_174321.jpg" title="Olé Whole Wheat Burrito Wraps with Flax" width="320" /></a></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;">Note: I am using <a href="https://starlingaveplantbased.blogspot.com/2021/10/mexican-wfpb-fusion-cauliflower-burrito.html" target="_blank">Olé Extreme Wellness</a> Whole Wheat Tortilla Wraps with Flax, with just 2 or 3% fat.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghbp4uEOkEPBIUmEn8Dh32c447l1VsG27sKz6X1kiI8tjOD0-S5UxoayQ4YYtyFb0N1jje5XAjBvhIBLnvOhFUiK3tOcBdJxBoEB8ZhrPvV46xWqTPoRcuccxU8c6QBvm-E1m2iXc7p1I/s4000/20211009_174241.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghbp4uEOkEPBIUmEn8Dh32c447l1VsG27sKz6X1kiI8tjOD0-S5UxoayQ4YYtyFb0N1jje5XAjBvhIBLnvOhFUiK3tOcBdJxBoEB8ZhrPvV46xWqTPoRcuccxU8c6QBvm-E1m2iXc7p1I/s320/20211009_174241.jpg" width="240" /></a></div><p></p><h2 style="text-align: left;">Preparation</h2></div></div></div></div><div class="row" id="rowPreparation"> <div class="EditableField Control" id="RecipeViewForm_preparation"> <div id="EditableField_read"><div class="MultiLineText Control"><p>Steam the culiflower florets for 7 mins - al dente</p>
<p>Roast the onions dry for 5 mins<br />
Stir-fry the onions for aonther while adding water, and adding in the cut-up peppers and garlic<br />
mix-in the turmeric and the curry powder.</p>
<p>Mix the besan, nutritional yeast and black salt, and let it simmer on low flame for a while<br />
gradually add 2 -3 more cups of water to get a sauce if desired consistency.</p>
<p>meanwhile run the ingredients for the faux parmesan through the blender, until it's a find powder.<br />
add the parmesan to taste.</p>
<p>lay out a burrito wrapper, cut up a few spinach leaves, to lay down a center stripe<br />
lay a bed of rice on top of the spinach, cut up some cauliflower and lay it in the rice.<br />
poor some of the curry sauce over it to taste.<br />
If desired you could add a few pickled jalapeños.</p>
<p>Roll-up and serve.</p><p><br /></p></div></div></div></div>RogierFvVhttp://www.blogger.com/profile/06620302882101332152noreply@blogger.com0tag:blogger.com,1999:blog-6708562120263310467.post-1956219876995403612021-09-30T09:01:00.004-07:002021-09-30T09:01:29.730-07:00Eggplant Pizzaiola inspired by Neerob <p> We just had our monthly dinner with Fr. David. at Neerob Restaurant. Always on the 4th Tuesday at 9PM, after his Bible Class.</p><p>Here are some of the pics:</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9gr_DX7D7EvQIGs8WGgnwb01rkHwWIL73Zf0qfgCbfkYj0bNgJeI5TzkZftLULlux25N70tNxtkVlydX6NkFOBG5uD5M1O0DOXD1sruL6oJJhWNlHsDaF5CLPVBes9neWBtTvq_q7G0/s4000/20210928_212455.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9gr_DX7D7EvQIGs8WGgnwb01rkHwWIL73Zf0qfgCbfkYj0bNgJeI5TzkZftLULlux25N70tNxtkVlydX6NkFOBG5uD5M1O0DOXD1sruL6oJJhWNlHsDaF5CLPVBes9neWBtTvq_q7G0/s320/20210928_212455.jpg" width="320" /></a></div>Eggplant pizzaiola. Even some people who thought they did not like eggplant, loved it!<br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUZseUnemq0dZ-Wuh761uLCVt2MUx9xXtFWjNtnhOdHF777pTGPU2GXoqzxpeNNpDALi73CXitSVFeP5knKhSdJ5SBXeWClHR1qvsioryZBcnaNGTterm77seIMcr4Whkm0iy3b6UPRc/s4000/20210928_212447.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUZseUnemq0dZ-Wuh761uLCVt2MUx9xXtFWjNtnhOdHF777pTGPU2GXoqzxpeNNpDALi73CXitSVFeP5knKhSdJ5SBXeWClHR1qvsioryZBcnaNGTterm77seIMcr4Whkm0iy3b6UPRc/s320/20210928_212447.jpg" width="240" /></a></div>A wonderful mixed fruit salad including star fruit, dragon fruit, strawberries, blueberries, and arugula with a drizzle of balsamic vinegar. Out of this world.<br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wN4wqstJQhkakUYlUkZiVMxxRleBNT2W8EdkrsiL-8yYrNTz4J05ZrK-OidAHzQuqsoMCh9g6XJMvpOieQaK_EgPnR3ft_obAKvIouGCuGXuCTZup4Qn96HAgtF31Y_GsRpHSA_kzGE/s4000/20210928_212500.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wN4wqstJQhkakUYlUkZiVMxxRleBNT2W8EdkrsiL-8yYrNTz4J05ZrK-OidAHzQuqsoMCh9g6XJMvpOieQaK_EgPnR3ft_obAKvIouGCuGXuCTZup4Qn96HAgtF31Y_GsRpHSA_kzGE/s320/20210928_212500.jpg" width="320" /></a></div>A disch of couscous, chickpeas, with veggies, balsamic and lemon juice.<div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>To to top it off there was a wonderful sauce with vegetables including zucchini, etc. (not in piture)</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>A wonderful time was had by all. </div><div><br /></div><div>The next day, I felt inspired to try my hand at the eggplant pizzaiola at home. Here's what I came up with:</div><div><br /></div><h3 style="text-align: left;">Ingredients:</h3><div><ul style="text-align: left;"><li>1 medium sized eggplant</li><li>1-2 onions cut-up fine</li><li>several garlic cloves</li><li>some peppers (any color), cut up in small chunks</li><li>some fresh tomatoes, or, in my case used a 13.8 Oz package of Pomi Crushed Tomatoes.</li><li>Italian spices</li><li>a carrot shredded</li><li>some black olives sliced.</li><li>1 cup of water with Yondu or Braggs Liquid Aminos</li></ul><h3 style="text-align: left;">Preparation:</h3><div><ul style="text-align: left;"><li>roast the onions dry for 5 mins,</li><li>begin adding in the water with yondu, the peppers, shredded carrot and garlic and stir fry for another 5 mins until the onions are caramelized.</li><li>add in the tomatoes and the italian herbs, Let simmer for 15 mins.</li><li>Cut up the eggplant in 1/2" slices</li><li>Put them on a silicone sheet on a backing tray, cover with the tomato sauce</li><li>Oven 350F, 25 mins.</li></ul><div><br /></div></div><div>That's all folks. <br />if you want to make it "cheesy" you can make some vegan "parmesan" <br /><br /></div><p><span id="recipeViewFormIngredient0">1 cup raw cashews</span><br /><span id="recipeViewFormIngredient1">1/2 cup nutritional yeast</span><br /><span id="recipeViewFormIngredient2">1 tsp sea salt</span><br /><span id="recipeViewFormIngredient3">1/2 tsp garlic powder</span></p><p><span>in the blender for a minute or two. </span></p></div>RogierFvVhttp://www.blogger.com/profile/06620302882101332152noreply@blogger.com0tag:blogger.com,1999:blog-6708562120263310467.post-20760928196284901542021-09-19T20:51:00.004-07:002023-02-24T11:56:54.757-08:00Cactus Salad - Ensalada de Nopales<p> I wrote this up before.</p><p>https://starlingaveplantbased.blogspot.com/2020/10/mex-wfpb-002-nopales-cactus-salad.html</p><p><br /></p><p>Today, I made it with 4 leaves nopales, and 1 jalapeño and 2 Serrano peppers, otherwise as before.</p><p>In other words, spicy. And nowadays I like to eat this type of stuff with tostadas</p><p><br /></p><h3 style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="background-color: white;">Ingredients:</span></h3><div class="EditableField Control" id="RecipeViewForm_ingredients" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"><div id="EditableField_read"><div class="MultiLineText Control"><span style="background-color: white;"><span id="recipeViewFormIngredient0">4 good size Cactus leaves, cleaned.</span><br /><span id="recipeViewFormIngredient1">1 Red Onions</span><br /><span id="recipeViewFormIngredient2">15 Oz can of diced Tomato</span><br /><span id="recipeViewFormIngredient3">Optional: avocado</span><br /><span id="recipeViewFormIngredient4">1/2 bunch Cilantro</span><br /><span id="recipeViewFormIngredient5">2 tbsp (Mexican) Oregano</span><br /><span id="recipeViewFormIngredient6">some daikon, cut up fine</span><br /><span id="recipeViewFormIngredient7">2 Serrano peppers and/or 1 jalapeño, </span><br /><span id="recipeViewFormIngredient8">3/2/1 dressing with lemon and lime</span><br />cubes of firm tofu</span></div><div class="MultiLineText Control"><span style="background-color: white;">2-3 tbsp of nutritional yeast.</span></div><div class="MultiLineText Control"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white;"><br /></span></div><div class="MultiLineText Control"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white;">Note: </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span>hot and spicy!</span></span></div><div class="MultiLineText Control"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span>Also, the tofu gives the substance of cheese, and the nutritional yeast give an extra cheesy flavor.</span></span></div></div></div><p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="font-size: 13px;">You can tone it down by using 2 jalapeños and 1 serrano pepper.</span></span></p><p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="font-size: 13px;">Also, adding avocado, will make it milder.</span></span></p><h3 style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="background-color: white;">Preparation:</span></h3><p style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"></p><ul style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white;">Cut the cactus leaves in 1" strips and cut in 1/2" chunks.</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white;">Cook in boiling water with some onion and garlic.</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white;">Let cool</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white;">meanwhile:</span></li><ul style="line-height: 1.4; list-style: disc; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white;">Cut up the red onion</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white;">Combine with the diced tomatoes</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white;">add the cilantro, Mexican Oregano</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white;">add in the radishes, cut fine, and/or the avocado, cut in slivers.</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white;">cut up the peppers (jalapeño, serrano, as the case may be)</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white;">add the salad dressing</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white;">mix and add in the nopales when cool.</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white;">Let it marinate in the fridge.</span></li></ul></ul><p>==== En Español =========================================</p><p>Ingredientes:</p><p>4 hojas de cactus de buen tamaño, limpias.</p><p>1 cebolla roja</p><p>Lata de 15 onzas de tomate cortado en cubitos</p><p>Opcional: aguacate</p><p>1/2 manojo de cilantro</p><p>2 cucharadas de orégano (mexicano)</p><p>un poco de daikon, cortado bien</p><p>2 chiles serranos y / o 1 jalapeño,</p><p>3/2/1 aderezo con limón y lima</p><p>cubos de tofu firme</p><p><br /></p><p>Nota: ¡caliente y picante!</p><p>Puedes atenuarlo usando 2 jalapeños y 1 chile serrano.</p><p>Además, agregar aguacate lo hará más suave.</p><p><br /></p><p>Preparación:</p><p>Corte las hojas de cactus en tiras de 1 "y córtelas en trozos de 1/2".</p><p>Cocine en agua hirviendo con un poco de cebolla y ajo.</p><p>Deje enfriar</p><p>mientras tanto:</p><p>Corta la cebolla morada</p><p>Combinar con los tomates cortados en cubitos.</p><p>agrega el cilantro, orégano mexicano</p><p>agregue los rábanos cortados finos y / o el aguacate cortado en rodajas.</p><p>cortar los chiles (jalapeño, serrano, según sea el caso)</p><p>agregue el aderezo para ensaladas</p><p>mezclar y agregar los nopales cuando estén fríos.</p><p>Déjalo marinar en la nevera.</p><p>================================================================</p>RogierFvVhttp://www.blogger.com/profile/06620302882101332152noreply@blogger.com0tag:blogger.com,1999:blog-6708562120263310467.post-33766031968231013592021-09-14T07:04:00.004-07:002021-09-15T05:00:05.096-07:00Cooking inspiration with Yondu Culinary Studio<p> We have used Yondu in our cooking classes, and it is an amazing tastemaker in the kitchen.</p><p>The company is doing some online cooking classes, and they are worth attending, you will get ideas. You can <a href="https://www.eventbrite.com/o/yondu-culinary-studio-17890684240?&ml_subscriber=1768302450340534800&ml_subscriber_hash=c4k3&utm_source=newsletter&utm_medium=email&utm_campaign=free_easy_healthy_online_cooking_classes_brought_to_you_by_chef_jaume&utm_term=2021-09-14" rel="nofollow" target="_blank">register for the classes through Eventbrite here</a>.</p><p>Having said that, like most food businesses, they are trying to leverage the "plant-based' trend only in the general sense, and they stick to a traditional nutritional model, which can be confusing, particularly when it comes to the usual misunderstanding that it is hard to get sufficient protein on a plant-based diet. With high school nutrition, people worry always about "but <a href="https://nutritionstudies.org/get-protein-where/" target="_blank">where do you get your protein</a>?" which is not warranted, and seems to be a problem only because they do not know the actual protein content of foods (like even rice or potatoes at 10-11% of calories from protein are a perfectly balanced food). The corollary to that problem is also the overconsumption of protein in the standard diet, which turns out to be unhealthy in the first place. So, as long as you get your staples of rice, or potatoes, etc., you can build a meal around that. In short, if the general conversion from a "normal" recipe to a #WFPB recipe involves seeing to your staples, which need to be complex carbs (brown rice, potatoes, or whole grain pasta, etc.) and not refined foods. Aside from that, you typically make more veggies than "ordinary food." That can include both cooked and raw. </p><p>Accordingly, if I use a Yondu recipe here, I may post some comments or variations from time to time to illustrate how you can easily make proper Whole Foods, Plant-Based meals with Yondu. Used properly, Yondu allows you to create a lot of flavor without adding a lot of salt and that is really the crux of the whole thing. Their classes have given me some great ideas.</p><p>In my own cooking the easiest taste makers ("<a href="https://www.thespruceeats.com/what-is-umami-1664724" target="_blank">umami</a>" is the word of the day for aromatic and flavorful taste) are:</p><p></p><ol style="text-align: left;"><li>Yondu</li><li>Braggs Liquid Aminos</li><li>Panch Puran</li></ol><div><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/emB5pkpndQ8" width="320" youtube-src-id="emB5pkpndQ8"></iframe></div><p><br /></p><h3>Caramelizing onions</h3><div>These days, caramelizing onions for me often involves Yondu, though sometimes, depending on what I am cooking, I may start with roasting some Panch Puran in my pan (the seeds, not the powder).</div><div><br /></div><div>Here is my routine:</div><div><ol style="text-align: left;"><li>[optional] Roast Panch Puran for 5 mins at 350F</li><li>Dry roast the chopped onions at 350F for 5 mins (optionally chopped chili or peppers can also be added at this stage.</li><li>Continue another 5 mins at 350F, and gradually stir in a cup of water with 1 Tsp Yondu.</li><li>Add in chopped garlic</li></ol></div><p>That's a great start for many wonderful vegetable dishes. You can make spinach, Malabar spinach (in my Bangla neighborhood "Poi leaf"), Amaranth leaves (" shaag"), chard, any green leafies can be started this way. On the other hand, we also know that our taste buds do change on a plant-based diet, and I am often amazed how good something simple like steamed spinach can be. </p><p><br /></p>RogierFvVhttp://www.blogger.com/profile/06620302882101332152noreply@blogger.com0