BodyGuruBlog

Health, Wellness, and My "Multi-Life"

PAN Vegan Pledge – Chef Lenka, Queen of Cashews

photo of lunch buffet

During our fourth Saturday meeting (at the end of week 3), we were treated to a second cooking demo, this time by vegan Chef Lenka Zivkovich. Pictured above are some of the wonderful treats she prepared for our lunch: veggie hummus wraps, bbq jackfruit sandwiches on mini bagels, and cumin-spiced carrot “meatballs” ringed with crostini. When we entered the kitchen, much of what you see above had already been prepped in the interest of time. One think that I found particularly wonderful about both Chef Lenka’s and Miss Rachel’s demos was that although both work as professionals in the cooking industry, they provided us with easy and low-cost options. Both of them passed around ingredients with which we might not be familiar (like canned jackfruit), but they also used items they had picked up at the local Trader Joe’s (like raw cashews and barbecue sauce).

Chef Lenka devoted most of her discussion to, you guessed it, cashews. And I just couldn’t resist, the photo above is of a cashew fruit – the stem-like growth on the underside of the fruit is the nut. Lenka first made a thick and creamy custard of cashews and water in a blender. She explained that the cashew to water ration could be altered to produce a variety of basic products. A 1:2 ratio yielded a creamy custard that could be flavored with a little vanilla and used as the “batter” for french toast. Since Chef Lenka offers a wildly popular vegan brunch at a local restaurant, you know this recipe is winner! If the water content is increased to a 1:3 ratio, the result is a vegan substitute for half and half. Lenka made us a quick smoothie with this creamy base, bananas, and spinach.

photo of lunch table

One of the amazing things about the pledge meetings is that there are always surprises. Local sponsors have donated wonderful items, such as the tempeh wraps above from Hip City Veg – and mentors have taken it upon themselves to make additional dishes like the gorgeous salad above or the tempting desserts below.

photo of dessert table

One of the biggest surprise treats came when our organizer mentioned that Chef Lenka had offered to create a late afternoon Happy Hour for our group at Plough and the Stars, where she works. Not only did I immediately sign up for the event, but I emailed some of my vegetarian and “veg-curious” friends to invite them.

photo of Chef Lenka

When we arrived, Chef Lenka welcomed us and explained what she had prepared. She had organized the dishes on a beautiful buffet table and portioned everything small so that we could try a bit of everything. The dishes included inventive items like a “crabcake” made of both artichoke and palm hearts and a savory grilled watermelon.

photo of buffet table

Some of my favorite items included (pictured below, clockwise from the left) a truffled mushroom bruschetta, the “double-heart crabcake,” a mini kebob with king mushroom, mock chicken, and fresh papaya, and a fried “shrimp” with a creamy sriracha sauce.

close up of small plate

Although the buffet was so bountiful, Lenka had one more surprise in store for us: her celebrated raw, vegan creme brulée. Not surprisingly, she used a cashew base. But the dessert also included hints of coconut and vanilla. She browned the raw sugar topping on site with a portable torch and brought the custards to us herself.

photo of creme brulee

The happy hour left us all completely sated, and we vowed to return to Plough and the Stars for one of Chef Lenka’s prix fix vegan dinners once she returns from a well earned summer vacation.

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PAN Vegan Pledge – Produce-Palooza!

Logo Farmers Market Week

In honor of National Farmers Market Week, I’m posting two recipes that spotlight vibrant, local summer produce.

First up we have an Arugula and Beet Salad Plate with Chick-Pea Tabbouleh that I made last Sunday. For the tabbouleh, I simply added diced fresh tomato (in this case 4 small Indigo Rose beauties that were red on one end and black on the other), about half a bunch of coarsely chopped flat-leaf parsley, a cup of rinsed canned chick peas, the juice of 1/4 a lemon, and a generous tablespoon of olive oil to a box of Near East Tabouleh (this would work just fine with a cup of plain bulgur, you would just need to add salt to taste).

photo of a bowl of tabbouleh

For the salad I boiled some gorgeous and strikingly pale chioggia beets, peeled and sliced them into eighths, and arranged them over a bed of arugula. About a week ago I had bought Kite Hill’s Truffle, Dill, and Chive almond-based “cheese”; this salad provided the perfect setting for it. Although the texture reminded me a bit of silken tofu, it crumbled well and had a mouthfeel reminiscent of fresh goat cheese. Coarsely chopped pistachios added salty, crunchy goodness – and seemed more interesting than the usual almonds. Because the plate already contained so many flavors and textures, the salad needed nothing more than some olive oil, a bit of aged balsamic vinegar, and freshly cracked black pepper for dressing.

photo of salad plate

Fast forward to later in the week when I was home alone (my boyfriend flew off to visit his family) and feeling hungry and lazy! For some, the mouse surely plays while the cat is away – but this little rodent’s idea of “play” usually entails eating her way through as many perishable odds and ends as possible, cleaning out the refrigerator, and maybe indulging in a night of Netflix and take-out on a Friday night. Although I was tempted to call out for Thai food, two small but gorgeous eggplant sat waiting in my refrigerator. So I put down the laptop, picked up my knife, and put together a simple meal of Soy and Citrus-Glazed Eggplant With Baked Marinated Tempeh.

photo, eggplants

Because this striped variety of eggplant tends to be less bitter than the more common dark purple variety, I simply sliced them crosswise, placed them on a lightly oiled cookie sheet, and put them under the broiler for a few minutes (turning once after about five minutes) with the oven set to 400 degrees. For the tempeh, I placed thin slices in a baking dish and poured about about a tablespoon of soy sauce and a teaspoon of liquid smoke over the them. The tempeh baked uncovered while the eggplant broiled below.

photo: broiled eggplant and baked tempeh

In the meantime I made a simple glaze of a tablespoon each of soy sauce and mirin (Japanese rice wine, but you can use cooking sherry), squeezed in a bit of orange juice (about a tablespoon), and added brown sugar to taste. This lent the eggplant both sweetness and sheen. Blanched baby kale and brown rice rounded out the plate. And that dollop of spicy goodness you see? That would be my new favorite condiment, Trader Joe’s Sambal Matah. After I finished my first jar back in March or April it disappeared from the shelves, and I panicked. When it miraculously reappeared in June I bought 3 jars. If you enjoy chile and lemongrass and live anywhere near me, you might consider doing the same!

photo, dinner plate

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Liebster Love!

liebster-award

Leaping Libesters, Batgirl! While I’ve been busy studying the ingredients lists on all my groceries and snapping photos at every Vegan Pledge meeting, blogger and almost-Philadelphian Vegan Rescue nominated me for a Liebster Award! Before I get to the details of that, I want to thank Jessica (a.k.a. Vegan Rescue) for such an honor. I recently discovered her blog and have been sharing her posts with friends because her recipes are just that amazing. Can you imagine anything more worthy of a summer supper outdoors than Corn Fritters with [vegan] Mayoketchup Sauce? And guess who ran to the nearest farmer’s market to pick up some fennel after eyeing her Raw Fennel & Grapefruit Almond Salad? So to have her include me in her company … two words: mind blown. Thank you Jessica!

On to the award! First things first, the rules (there seem to be multiple sets floating around):

  1. Thank the person who nominated you, and post a link to their blog on your blog.
  2. Display the award on your blog.
  3. Answer 10 questions about yourself, which will be provided to you by the person who nominated you.
  4. Nominate 5 – 11 blogs that you feel deserve the award, who have a fewer than 1000 followers (comment on one of their posts to let them know).

My Answers to Vegan Rescue’s Questions:

  1. What is your favorite comfort food? A big bowl of Asian noodles, preferably with lots of tender-crisp greens some heat, and maybe some pan-seared tofu.
  2. What is your dream job? I used to think that I already had the perfect mix of jobs because I am both a university professor and a fitness instructor, but maybe some day I will move far far away and teach yoga classes to visitors at an elephant sanctuary.
  3. What is your favorite way to unwind after a long week? I love sitting down to a really exquisite and interesting glass of wine and a light snack, and then maybe curling up with a novel or film later in the evening.
  4. What inspired you to become a blogger? I teach writing, and I wanted to see if I could maintain a steady stream of short writing, much like I ask of my students. I’ve also had people ask for recipes when I post photos of my cooking, so this seemed like a good way to combine my writing and my cooking.
  5. If you could travel anywhere in the world where would you go? As with the “dream-job” question, I feel like I’ve been so lucky to have visited so many amazing places: Thailand, the Peruvian Amazon, Belize, Indonesia, but I’d really like to visit Myanmar – and, for something completely different from my usual tropical inclinations, I’d love to see the Northern Lights!
  6. Do you have any hobbies (other than blogging)? Travel, fitness, film, reading … I sometimes make jewelry, of course I enjoy cooking, wines, fashion, coffee …
  7. What is your biggest fear? Not doing enough, not making a positive impact, not leaving the world in a better place when I die.
  8. What is the best advice you would give yourself 10 years ago? Follow your instincts and regret nothing. Even if things don’t turn out the way you imagined, at least you will only have yourself to blame 😉
  9. How long have you been blogging? About 2 years, but I took a break for about 6 months.
  10. What is your favorite blog post? I’m not sure if this means mine or someone else’s, but if it’s mine it would have to be my Birthday for Giving. I wanted to do something meaningful for my birthday, so I set up an Indiegogo campaign to benefit the Friends of Asian Elephant Hospital in Lampung Thailand, the world’s first hospital for elephants. Even though many of the donors were friends and family, my post got a lot of traffic, and I did end up with some international donors.

lolly-in-the-sun-1310907

My Nominees (apologies if any of you have over 1000 followers):

  1. Love-Live-Run
  2. Jamie Samons
  3. The Vegan Lily
  4. Mountains to Mats
  5. Molli Sparkles

My Questions for My Nominees:

  1. Who is your ideal reader?
  2. How long does it take you to write a blog post?
  3. What is your most ridiculous pet peeve?
  4. What is one thing about you that would surprise your readers?
  5. Who is your favorite writer?
  6. If you had to describe yourself as a food item, what would it be and why?
  7. What is one skill you would like to learn?
  8. How have you improved with age?
  9. If you could change the ending to one movie, what would it be?
  10. How do you think the public would react to your version of the movie in Question #9?
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Date Night During the PAN Vegan Pledge

photo of hearts

So what do you do for date night when one partner has joined the Vegan Pledge and the other has not? Interestingly enough, topics like this were covered at one of our Weekly Meetings. A panel of long-term vegans answered questions like, “Do you only date vegans?” One young panelist answered something along the lines of, “If I did, I’d be single for the rest of my life!” Another panelist noted that, while she doesn’t date vegans exclusively, a prospective date’s response to her lifestyle can be a good litmus test. In other words, if you potential date says, “I hope you like ketchup and fries, because we’re going for burgers!” you might want to pass. In other words, regardless of the issue, a red flag is a red flag. Lucky for me, my steady date isn’t a very picky eater and is usually game for any new food experience.

Photo of Mama Palma's

So last week we decided to pay a long overdue visit to Mama Palma’s Gourmet Pizza, an intimate brick-oven pizzeria with an extensive and eclectic menu that offers everything from Peking duck to cajun shrimp to smoked asparagus tips on a pizza. Mama Palma’s also happens to be owned by the family of one of my most energetic and enthusiastic Sunday 9 am fitness participants (her mama is the Mama). And since Brunella’s photo stream suggests that she has enough energy to work out all day (that’s us in the photo below) and then work all night (she’s their hostess), you know there must be magic in those carbs.

photo of Brunella

Like many small restaurants in Philadelphia, Mama Palma’s allows patrons to bring their own wine (they also have an extensive beer list). In keeping with the spirit of the Pledge, I decided to bring a bottle of Vegan Vine Cabernet Sauvignon to accompany our meal. Vegan Vine wines are produced by Clos LaChance Winery, a family-owned and certified sustainable operation in Northern California. Right now they seem to be producing 2 varieties of 100% vegan wine: Cabernet Sauvignon and Chardonnay. This Cabernet was more fruit-forward, less tannic, and overall less complex than that varietal is capable of producing. I’d place it in the “easy drinking” category with plenty of bright fruit on the palate but not much in terms of a finish. In all honesty, I had wanted to bring a Brunello di Montalcino or even an old-vine Zinfandel, but I had a horrible time cross-referencing Barnivore’s list with what was available and appealing via the Pennsylvania Liquor Control Board’s product search page.

photo of vegetable plate

As we browsed the menu and sipped our wine, Brunella sent over one of the evening’s specials: an overflowing plate of fresh asparagus, mushrooms, zucchini, broccoli, tomatoes, and olives all sautéed over the oven flames and accented with garlic and fresh basil. I could easily have made a meal out of the vegetables, but I had spent so much time ogling Brunella’s food photos on Facebook that I couldn’t not order pizza. Since Mama Palma’s offers pizzas in three sizes, my boyfriend and I decided we’d each order an 8″ pie. I went with the Grilled Eggplant Parmesan and simply asked them to replace the mozzarella with non-dairy cheese and hold the grated parmesan. My boyfriend ordered the Nonna, also a red-sauced pie, topped with grilled eggplant, grilled chicken, capers, homemade fresh buffalo mozzarella, and garnished with basil.

photo of roasted eggplant pizza

We had strategically used the appetizer’s cornucopia of vegetables as an excuse to order pizzas that featured grilled eggplant, which we both love. As you can see from the photo, the crust was thin and temptingly charred and the eggplant beautifully browned. Ladling the sauce on top kept the crust crisp and the eggplant moist.

As we bicycled home full and happy, we started listing the pizzas we wanted to try during future visits. “I want to try that one with the lemon and wine roasted garlic.” “The polenta bread, people keep raving about the polenta bread online!” “Did you see that guy’s salad?” “Did you see the piece of vegan cake at home in the refrigerator? I got it for us to share.” “I’m too full to eat dessert.” “Me too.”

photo of happy pears

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