Crispy Pasta with Zucchini, Pine Nuts and Capers

Posted on: May 16th, 2012 by Monica No Comments

Crispy Pasta? What makes pasta crispy? Well, “crispy” is how I would describe the texture of the pasta with the addition of the toasted breadcrumbs that are added to spice up this dish.

This recipe is the epitome of a springtime classic. Fresh parsley and zucchini with added flavors and textures of pine nuts and capers draw the eye in, as well as the taste buds. It all reminds me of times when my family and I used to sit on our back porch overlooking our beautiful garden enjoying the springtime breeze while eating fresh pasta that my mother had made for us filled with garden fresh vegetables.

You can enjoy this dish cold, at room temperature, warm, outside, inside, for lunch, for dinner, etc. The possibilities are endless but the quality is forever constant as long as the ingredients are fresh and to your liking. So try the recipe and enjoy every bite. Each part of this recipe, whether it be the capers or pine nuts or the fresh parsley or even the garlic breadcrumbs, add a tremendous amount of flavor and texture, not to mention color! I couldn’t stop eating it! I can only hope you feel the same.:)

Let me know what you think. You can find the recipe under the “RECIPES” tab. Buon Appetito!

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‘Shroom Tarts

Posted on: May 9th, 2012 by Monica No Comments

 I have to say that mushrooms have become my new favorite ingredient when cooking up fantabulous recipes. I grew up having a love/hate relationship with the slimy, weird looking fungus, but within the past few years have I rekindled my relationship with them and can respect and appreciate the contribution they make to the culinary world.

Mushrooms, specifically button mushrooms like crimini mushrooms used in this recipe, have been around since prehistoric times. During ancient times, Egyptians thought mushrooms granted immortality and could not be touched by common people. In ancient Rome, people referred to mushrooms as “food for the gods.” Throughout cultures including Russia, China and Mexico eating mushrooms was said to give someone superhuman strength.

How interesting! No wonder why I feel like scaling buildings like Spiderman after eating these tarts! Scientifically, crimini mushrooms have been a proven source for vitamin B 12, have been linked to immune supportive qualities, anti-inflammatory and cardiovascular benefits.

The tale of this recipe begins and ends with the piecing together of each part from tart to filling to topping. The mushrooms are the shining star, but without the counterparts “‘Shroom Tarts” just wouldn’t exist. From the nutty textured tart cup to the chunky mushroom/shallot filling to the smooth and creamy white bean topping the flavor profile is off the charts! Not to mention how simple (though it looks complex) and delicious it is as an accent to any dinner party or midday snack attack.

Have fun and get tarty with my recipe. Buon appetito!

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Super Salad with Arugula, Radicchio and Pear

Posted on: May 3rd, 2012 by Monica No Comments

Arugula and Radicchio (rah-DEE-kee-oh) are two ingredients that may be new and different for you. Arugula, sometimes referred to as rocket, is native to the Mediterranean regions of Portugal, Lebanon and Turkey from Roman times and is considered an aphrodisiac. It has a rich, peppery taste, and is particularly strong in flavor and is very high in vitamin C and potassium. Arugula is used raw in salads mixed with other greens, and cooked as a vegetable, raw with pasta, meats or on pizza. Radicchio, sometimes referred to as Italian chicory is grown as a leaf vegetable and is white-veined with red leaves. It has a bitter and spicy taste, but softens when grilled or roasted. It has been used since ancient times mostly for its medicinal properties as a blood purifier and aid for insomniacs. Overall, radicchio is popular in Italy and is eaten grilled in olive oil or mixed into dishes such as risotto, but in the United States, where it is becoming more popular, it is eaten raw in salads, used as a poultry stuffing, or mixed with pasta. Two special ingredients that have a heck of a lot of properties to offer to anyone willing to try them!

The use of both arugula and radicchio in my Super Salad is as raw ingredients to be combined with a sweet pear and a tasty vinaigrette dressing, not to mention served with classic fresh toasted garlic rounds. The slight peppery flavor of arugula mixed with the bite of the bitter radicchio paired (no pun intended) with the sweet pear slices and the punch of the balsamic vinaigrette makes this recipe one of my favorite springtime go-tos. Whether entertaining guests’ stomachs or just entertaining your own, this dish will provide an array of textures from crispy to crunchy to soft to chewy… and the variety of flavors to satisfy taste buds and hunger. A healthy, simple and inexpensive meal option for you to create right at home! Buon appetito!

 

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Chocolately Brown Rice Treats with Dandies Marshmallows

Posted on: April 25th, 2012 by Monica No Comments

Chicago Vegan Foods produces vegan marshmallows that are absolutely perfect for making Rice Krispie-like treats. When I became a vegan and learned that I could no longer snack on the mini marshmallows hidden in my snack drawer, I was determined to seek out an alternative. Dandies Marshmallow are gelatin- free, which is the ingredient in regular marshmallows that makes them not vegan. Gelatin is defined as a protein material made from boiling animal hides, bone and cartilage that forms a firm gel when mixed with water, hence the non- vegan properties. The gel is perfect for making the ooey, gooey marshmallows that we grew up eating, roasting and melting with S’mores, but when it comes to the healthier, more vegan choice- Dandies does the job. They nailed the recipe for the most perfect marshmallow consistency and they work fantastic in my Chocolately Brown Rice Treats.

Not only is this recipe about using vegan marshmallows, but it is also about using brown rice cereal! I’m all about using the healthiest ingredients and when you have the choice between regular rice cereal and brown rice cereal- go for the brown! It packs a bigger punch of fiber and whole grains are naturally higher in B vitamins and iron among other vitamins and minerals.

Also, I took the initiative to grind walnuts into the mix for an addition of flavor and protein. The walnuts make for a great texture contrast and set these treats aside from the traditional recipe.

Check out my recipes page to learn how to make these easy, inexpensive absolutely vegaliciously tasty treats for all to enjoy!

To find out more about Dandies Marshmallows please visit: www.WeLoveSoy.com

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Angelica Kitchen- Manhattan, New York

Posted on: April 23rd, 2012 by Monica No Comments

It was a tempeh kind of day at Angelica Kitchen in good ol’ Manhattan. The beauty of nature and the appreciation for the environment is immensely portrayed at Angelica Kitchen. The 100% organic, plant-based cuisine served is prepared sustainably and freshly each and every day. The menu changes with the season and contains no refined sugars, no dairy, no eggs, and no animal products.

What did I order? The Tempeh Reuben Sandwich: baked marinated tempeh, seasoned with caraway & cumin, tofu Russian dressing, sauerkraut & lettuce served on mixed grain bread. Also, I chose to have the half-sandwich/ half salad combo that also came with kukicha tea. WOW was this a meal! It was an incredibly ideal portion size of food that left me feeling fantastic. The tempeh was delicious paired with the sauerkraut and the creamy tofu dressing was rich and just the right amount of to give the effect of eating a real Reuben sandwich. The other items on the menu sounded tasty from starters to salads to sandwiches and main entrees, not to mention the selection of desserts available. If you haven’t been yet, Angelica Kitchen is surely the place to visit for vegans and non-vegans alike.

For more information on Angelica Kitchen please visit www.AngelicaKitchen.com. Enjoy the earthy ambiance and the delectable food that makes this restaurant a La Vegetariana favorite!

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Wraps O’ Lettuce

Posted on: April 18th, 2012 by Monica No Comments

Benvenuto alla primavera! Welcome to spring! It is a bountiful time of year and this recipe represents the many wonders of fresh, organically grown produce. I put together all of my favorite vegetables to make the filling for these lettuce wraps and doused it in my guilty pleasure (though not much guilt involved)- Vegenaise!

Lettuce wraps in general are a great way to cut carbs out of a meal and increase the amount of healthy greens consumed. Such a perfect compliment to the sunny, summer-like weather we’ve been having here in Philadelphia. The crisp lettuce leaves compliment the crunchy and colorful vegetables that are stuffed and rolled into the leaves, not to mention the fresh herbs incorporated in the recipe to add a burst of flavor.

There are a lot of different ways to make lettuce wraps and most people use shredded or chopped meat and dipping sauces and so on, but my Wraps O’ Lettuce are simple, inexpensive and 100% vegan. There’s no doubt that you will feel satisfied, healthy and refreshed after eating them! Let’s not talk about how many lettuce wraps I ate when I made them, but about how when you make them that you’ll love them as much as I did ;) Buon appetito and happy cooking!

 

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Your Immune System and Food

Posted on: April 14th, 2012 by Monica No Comments

Have you been feeling groggy? Waking up with a sore throat, stuffy nose, and feeling extremely tired? Do you need a boost of energy and a recharge on your immune system?

The immune system in the body is one of complexity and importance. Its job is to defend the body against disease and infection and it is able to respond immediately and attack foreign disease or infection cells preventing further growth. However, when your immune system is not strong and is unable to respond to foreign cells, the chances of getting sick and disease ridden increases. This is where feeding your immune system with what it needs to stay strong comes into play. Some of us are naturally blessed with strong immune systems, but if you are not one of the lucky ones follow the top FIVE ways to maintain a healthy immune system listed below:

1. proper nutrition- sounds easy enough but the consumption of processed and non-nutritious foods counteract the immune systems needed for fresh vegetables, fruits and such.

2. getting rest!- most of us sleep less than 6 hours a night- if your body doesn’t have sufficient amount of time to recharge it will become weak and you will feel weak. more sleep= more energy= stronger immune system functioning= less sickness. I know when I don’t get enough sleep, I get a cold almost instantly.

3. maintaining an active lifestyle: though you may feel tired after a long, hard workout, the positive affects that it has on your body are immense.not only does exercise keep your heart healthy, but it also keeps all other systems energized and working to the healthiest capacity.

4. plenty of sun: without a decent dose of Vitamin D, your immune defenses and the killer cells of the immune system will not be able to react to and fight off serious infections in the body.

5. reduce stress: almost impossible to imagine for some, but possible to do once you attempt to get a handle on it- once you have control over your stress, the immune system becomes free to do its job rather than get sidetracked at battling your stress…stress= weakened immune system= sickness/ dis-ease.

To elaborate on number one above (proper nutrition) I put together a list of five herbs and spices that I recommend for boosting the immune system: ginseng, echinacea, garlic, ginger and turmeric. Each has a way of minimizing infection cells and aiding the immune system in fighting off all foreign disturbances in the body. When we take time to concentrate on eating right and fixing our unhealthy habits, we heal ourselves from the inside out, especially when we provide our bodies with the right foods.

Ginseng: this herb’s main active component, ginsenosides, have been proven to have anti-inflammatory and anti-cancer properties

Echinacea: very popularly related to boosting the immune system function- has been found to prevent and treat upper respiratory tract infections as well as the common cold

Garlic: a spice that is commonly used in cooking, but is proven to have cardiovascular, anti-microbial, antineoplastic (anti-tumor forming) properties

Ginger: a powerful herb that reduces inflammation, cardiovascular conditions, blood clots and cholesterol

Turmeric: this spice is notable for antioxidant properties and is very antibacterial, anti-inflammatory and stomach soothing benefits- it protects the liver from effects of alcohol and toxins and helps in digestive problems

These are only but a few examples of things to incorporate in our daily diet to help invigorate and strengthen our immune system. Ways you can incorporate these foods into your diet would be through making fruit and vegetables juices and adding in a clove of garlic or a piece of ginger and a sprinkle of turmeric, simply by cooking with them or taking them in supplement form (please consult a medical doctor before doing so).  Continue to do research on this topic and if something is unclear, feel free to ask me. It is crucial that we keep our systems strong and powerful to battle the various diseases and germs that are running rampant in our surrounding environments. Cheers to your health!

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Chicago Vegan Foods

Posted on: April 5th, 2012 by Monica No Comments

Cheese is absolutely a staple of the world’s diet, but for those who can not or choose not to consume it, there is a substitute that will give you as close to the same texture and look that I’ve ever seen. TEESE, a product out of Chicago Vegan Foods Company, is a new fav on my shopping list. TEESE is 100% dairy- free and gluten- free, as well as Kosher certified. It is completely soy based and when used in small quantities and for fun recipe making, it sure is a treat! Not only that, but it also has only one gram of fat per serving- a heck of a lot less than regular cheese.

I’m a firm believer in using cheese alternatives for the texture and aesthetics when real cheese just doesn’t have a place (because of allergies or by choice). Cheese lovers may be skeptical and think “how can you not eat cheese and call this cheese?” Well, have them try TEESE on a ooey, gooey delicious slice of pizza or melted in a bowl of mac ‘n’ cheese and they’ll understand.

In the end, TEESE comes in mozzarella, creamy cheddar, cheddar and nacho and can be used in a variety of dishes. For recipe ideas and more information on how to purchase TEESE, visit www.welovesoy.com.

Also, don’t forget to check out La Vegetariana’s recipe using TEESE!

 

 

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Cheesey Potato Fest with Avocado Cream (vegan)

Posted on: April 3rd, 2012 by Monica No Comments

If someone were to ask me what is one of my favorite, simple dishes to make in a pinch, I would have many answers, but one would have to be this recipe because of how delicious it is without having to put much work into it.

Potatoes have played such an important time in my life from Sunday family breakfasts to potato casseroles for dinner as a kid to fried potatoes and peppers fresh out of the garden in Italy. The simplicity of frying potatoes leaves space to focus on seasonings and flavor. When paired with onions and shallots, potatoes can’t help but come alive not to mention when paired with TEESE, the soy based vegan cheese from Chicago Soy Company. I was afraid it would be random to pair the cheddar cheesey potatoes with avocado cream, but when I ate it together- there was definitely a party going on in my mouth, as well as on the plate. (When plated, this dish reminded me of a plate of nachos with all the toppings!)

You’re going to love the flavor, color, texture and heartiness of this dish. Serve it morning, noon and night. The balance of ingredients makes it great as a main dish or served as a side. Check out my recipe under the “Recipes” tab and Buon Appetito!

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Brussels Bake with Shiitake Mushrooms and more!

Posted on: March 29th, 2012 by Monica No Comments

The spontaneity of this recipe makes it extra special and to me, extra delicious. I had a bunch of ingredients in the fridge and I went for it based on my innate sense of how to prepare and combine flavors and textures, as well as how I can create a healthy meal all in one.

Brussels sprouts are bitter and beautiful greens that are very versatile and in this recipe are the shining stars. I chose to pair them with shiitake mushrooms because of the immense health benefits that shiitakes bring to the table. Studies have been done that show they help to reduce cholesterol, blood pressure, and are said to prevent cancer, however, an over consumption of mushrooms can cause abdominal bloating and skin rashes among other things. Furthermore, when mixed with Brussels sprouts’ AND brown rice, this dish hits the top of the charts for La Vegetariana…minus for the creamy, “buttery” sauce I recommend to drizzle on top, but heck, ya only live once- go for it. Buon Appetito!

Check out the “RECIPES” page for more information on how you can prepare your own “Brussels Bake!”

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