I Heart You.

King of the hill

Kids from Thomas Star King middle school petitioning to get Silver Lake businesses to use paper straws instead of plastic (at Blossom 2)

My Valentine knows me so well! Thanks @establishmentsalon :) I love you!

What I'm reading right now.

It's about to get real in here. Beans & Barley shared their Balsamic Marinated Tofu Sandwich recipe with me.

Vegan Green Bean Casserole Beans: 2 quarts water 1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces- I buy the bag of pre-washed and snipped at TJ's Sauce: 1 c chopped onion (pre- chopped from TJs) 10 ounces mushrooms (I used a bag of pre-washed & sliced from TJ's) 3-6cloves garlic, minced 1/8c Bragg's Liquid Aminos or Tamari generous pinch cayenne pepper Salt to taste Fresh pepper to taste 2 tablespoons Wondra 1 1/4 cup plain unsweetened organic soy milk (*could substitute with 3/4 cup vegetable broth, but would need to use 3/4 cup soy creamer) 1/4 cup soy creamer (I use TJ's organic soy creamer) Topping 3-4" piece of baguette 3-ounce can of French fried onions Instructions- Beans: Add the beans to the boiling water. Cover and cook for 6 minutes. Drain beans well in a colander. Sauce: marinate mushrooms in Bragg's or tamari while preparing all other ingredients (I used spray Bragg's and sprayed it directly into the mushrooms which were in the zip top bag from TJs) dry sautee onions until golden brown, about 7-9 minutes. Add garlic. Stir until fragrant. Add the mushrooms, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the Wondra into the soy milk and add to the mushrooms. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings if necessary. Topping: Put the bread into a food processor and pulse until crumbly. Add onions. Pulse once or twice until combined with bread. To assemble: Put the green beans into a casserole dish and cover with mushroom sauce. Top casserole with the onion bread mixture. Bake at 425 Degrees for about 15-20 minutes, turning it half way through baking. If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout. Preparation time: 15 minute(s) | Cooking time: 30 minute(s) Number of servings (yield): 6-8

Who says you can't have Green Bean Casserole on a random Tuesday in January? All fresh, from scratch, & Vegan. This is how we do.

January 29th- Day 28 Well folks, this is it! Today is the final day of the challenge. I hope you have discovered the joy of the vegetable, the bean, and the milk alternative. So what's on my menu today??? I'm keeping it simple. It doesn't have to be complicated. BREAKFAST Whole grain cereal with fruit & almond milk LUNCH Avocado, lettuce, tomato, cucumber, onion, sprouts on whole grain bread DINNER Go out to eat! Use your new tools and knowledge to order a delicious, healthy meal. Congratulations!! Woohoooo! We made it!!!

January 28th- Day 27 BREAKFAST Oatmeal with almond milk, blueberries, & maple syrup LUNCH Hummus& veggies on pita DINNER Chef AJ's Disappearing Lasagne 2 boxes of no boil rice lasagna noodles 6 cups oil-free marinara sauce- like trader joe's organic marinara with mushrooms Filling No. 1- KALE DIP: 1 box extra firm tofu, drained and wrapped in paper towel to remove excess moisture -OR - 2- 15 oz. cans cannellini beans, drained and rinsed 2 oz. fresh basil leaves 1 cup pine nuts, raw cashews or hemp seeds 2 cloves garlic or more to taste 1/4 cup low-sodium miso 1/4 cup nutritional yeast 1/4 cup fresh lemon juice 1/8 tsp red pepper flakes 2 pounds frozen chopped spinach or 1 pound frozen chopped kale Filling No. 2: 2 pounds sliced mushrooms 2 garlic cloves 1/4 cup tamari 1 large red onion Marinate sliced mushrooms in tamari over night. Next day, drain mushrooms and reserve liquid. -------------------------- 4 oz can sliced olives, rinsed and drained (optional) --------------------------- Faux Parmesan: In a food processor, grind 1 cup raw cashews or almonds, 1/2 cup nutritional yeast and 1 Tbsp of salt-free seasoning, until a powdery mixture is achieved. If you like it more chunky, process less. ---------------------------- Instructions: Make the kale dip in a food processor fitted with the "S" blade, by adding tofu or beans, basil, garlic, lemon juice, miso, nutritional yeast, nuts and red pepper flakes. Puree until smooth. Add drained spinach or kale and process again. ----------------- In a large non-stick saute pan, saute chopped onion until browned, about 8-10 minutes, adding a little water if necessary. Add garlic, mushrooms and a little of the reserved tamari if necessary and saute until mushrooms are reduced in volume. Taste mixture, adding more garlic/tamari according to your taste. Cook until mushrooms appear to be glazed and there is no more liquid left in pan. Pour 3 cups of the sauce in a 9"x13" lasagna pan. Place one layer of noodles on top. Cover noodles with half of tofu/spinach mix, then with half of mushroom mix. Place another layer of noodles on top and add remaining halves of kale dip and mushrooms. Place one more layer of noodles on top and smother evenly with remaining sauce. Sprinkle olives on top of sauce and sprinkle with faux parmesan if desired. Bake covered 350 degrees for one hour. Let sit for 10 minutes before cutting & serving.

January 27th- Day 26 BREAKFAST Rip's Big Bowl w/ almond milk & blueberries LUNCH Black Bean Chipotle Burger Makes 4 burgers This tasty burger combines simple ingredients and spices with the tangy tamarind flavor of steak sauce. 1/4 red onion, minced 1 cup cooked black beans 1 chipotle pepper in adobo sauce, minced 2 tablespoons minced fresh cilantro 1 teaspoon ground cumin 3/4 teaspoon freshly ground black pepper 6 cloves roasted garlic 2 tablespoons A1 Steak Sauce 1/2 cup cooked oats (cooked in water) 1 1/2 cups bread crumbs Nonstick cooking spray, for sautéing Sauté the red onion over medium-high heat until it just starts to turn brown. Mash the beans, chipotle, onion, cilantro, cumin, black pepper, garlic, and steak sauce together until you have a rough paste (there should still be some texture to the beans, but the mixture should mostly be smashed). Add the oats. Stir the bread crumbs into the black bean mix and let it sit for about 5 minutes. Press everything together and add more bread crumbs, if necessary, until you have a tight dough. Lightly oil your hands so the dough doesn’t stick when you form it into patties. Create palm-size patties. Spray a skillet with nonstick cooking spray. Sauté the burgers over medium-high heat until slightly browned on both sides. DINNER Fettuccine with Grilled Asparagus, Peas, and Lemon Serves 2 Asparagus and peas, with the lightness of lemons and parsley, create a beautiful springtime dish, perfect for lunch or dinner. 6–8 stalks asparagus 2 cloves garlic, minced Juice of 1 lemon, about 2 tablespoons Pinch of coarse sea salt Water 6 ounces fettuccine 2 tablespoons minced parsley 1 cup peas Toss the asparagus in the garlic, lemon juice, and salt. Grill the asparagus until it just starts to develop a few blackened spots. The asparagus should still have some crispness to it. Cut the asparagus into 2-inch-long pieces. Bring the water to a boil. Boil the pasta until it is al dente. Toss the cooked pasta with the asparagus, parsley, and peas.

January 26th- Day 25 Keep it simple.... BREAKFAST Tofu breakfast burrito with salsa & side fresh fruit LUNCH hummus & veggies on whole wheat pita DINNER Vegetarian Bean Chili Side salad

January 25th- Day 24 BREAKFAST Green Apple Oatmeal Rolled oats are steamed and flattened, creating a flaky texture that easily absorbs cooking liquid. 1 cup rolled oats 2 cups liquid 1 green apple, diced If you like your oatmeal creamy, just mix the oats with water (or other liquid), then bring to a boil and simmer for a few minutes. If you like it crunchier and less creamy, bring the liquid to a simmer first, over slightly less than medium heat. Then add the oats and stir. You can add the apple while the oatmeal is cooking or add it completely fresh. Keep the oats at a very low simmer, cooking them for about 15 minutes. Be sure to stir the oats occasionally, especially toward the end of the cooking process, so that they do not burn on the bottom of the pan. If you are going to add a flavoring, add it about 5 minutes before you are done cooking the oats. LUNCH Balsamic Zucchini Sandwiches Serves 2 This quick sandwich combines the flavors of fresh zucchini sautéed in balsamic vinegar with the creaminess of roasted red pepper and cannellini bean spread. 2 zucchini, cut lengthwise into 1/2"-thick strips 4 cloves garlic, sliced 1 tablespoon balsamic vinegar 1 cup rinsed white kidney beans (cannellini beans) 1 large roasted red pepper 2 whole wheat sandwich rolls (mini baguettes or bolillo rolls) 6–8 fresh basil leaves 1/2 teaspoon freshly cracked black pepper Over medium-high heat, sauté the zucchini strips for about 1 minute (do not overcrowd the pan). Reduce the heat to medium. Add the garlic and balsamic vinegar and stir immediately. Sauté this for about 30 seconds and remove from the heat. Puree the white beans and roasted red pepper. Toast the buns. Spread the pureed beans on the bottom bun, then add the basil, then the zucchini, and finish off with a garnish of black pepper. Making It Simple: Instead of making the roasted red pepper and white bean spread, simply use a commercial roasted red pepper hummus. The Gourmet Touch: Instead of sautéing the zucchini slices, toss them in the balsamic vinegar and then grill them over mesquite wood. DINNER Curried Tomato Lentil Soup (Shorba Addis) Serves 3 This recipe is based on an Ethiopian soup with a rich, deep curry flavor and complex textures. It’s easy to make in a big batch for the week ahead, but it’s so good, don’t expect it to last more than a couple of days. 1/2 yellow onion, diced 1 small carrot, diced 1 teaspoon freshly grated ginger 3 cloves garlic, minced 1 tablespoon curry powder (berbere is preferable) 1 teaspoon fenugreek seeds 2 1/2 cups vegetable broth 1/4 cup tomato paste 1/4 cup brown or green lentils 1 Yukon Gold potato, diced 1/4 cup whole wheat orzo pasta Over medium-high heat, sauté the onion until it is brown. Reduce the heat to medium. Add the carrot, ginger, garlic, curry powder, and fenugreek, sautéing them for about 1 minute. Add the veggie broth and tomato paste, stirring until the tomato paste is thoroughly combined with the broth. Bring the soup to a simmer. Add the lentils and stir. Once the soup comes back to a simmer, cover the pot and reduce the heat to low. Cook the soup for 20 minutes. Add the potato and orzo; cook the soup, covered, for 5 more minutes. Making It Simple: Bring the veggie broth and tomato paste to a simmer, making sure the tomato paste is thoroughly combined with the broth. Add the onion, carrot, garlic, ginger, curry, fenugreek, and lentils and proceed with the above recipe as if you had just added the lentils. The Gourmet Touch: This is an Ethiopian soup, so its flavor is best created using berbere—an Ethiopian curry mix. Core Concepts: The key to this soup is timing when you add the ingredients. Lentils require time to cook, while diced potatoes and orzo pasta need only a few minutes; these are best added to a soup during the last few minutes of cooking.

January 23rd- Day 22 BREAKFAST Red, White, & Blue: Strawberries, bananas, & blueberries. Straight up. LUNCH Lettuce Wraps Serves 4 12 ounces dried, flavored tofu 3 tablespoons chopped garlic 2 tablespoons chopped ginger 2 1/2 cups shiitake mushrooms, chopped 1 cup bean sprout 1 carrot cut into fine strips 1 head lettuce, use large leaves 1 tbsp low-sodium soy sauce 1/2 lemon, squeezed 1/4 teaspoon red pepper flakes (optional) salt and pepper, to taste Stir fry chopped garlic, ginger and carrot with some water in wok for a few minutes until soft. Add the shiitakes and soy sauce, salt and pepper and red pepper flakes, if using. Cook for 5-10 minutes, then add the dried tofu cook for another 2-5 minutes. Spoon the mixture into the lettuce leaves, add a few drops of lemon juice, and roll them up! This dish goes well served over brown rice. Pumpkin and Tomato Soup Serves 2 3 1/2 cups water 1 1/4 cup cherry or grape tomatoes 1 small pumpkin, pulped and cubed 1 carrot, cubed, 1 fuji apple, pealed, cubed 3 pieces oyster mushroom Add water to sauce ban with carrot and bring to a boil. Reduce heat to a simmer for 3 minutes. Add pumpkin, bring to boil, simmer for 7 minutes. Add apple, bring to boil, simmer for 2 minutes. Add tomatoes and mushroom and simmer for a final 10 minutes. DINNER Steamed Eggplant with Garlic Serves 2 1 pound medium eggplants, peeled 1 1/2 teaspoons sesame oil 2 cloves minced garlic 1 teaspoon numb pepper powder (need to find in Asian market) 1/4 teaspoon salt 1 tablespoon low-sodium soy sauce 1 teaspoon balsamic vinegar 1 teaspoon sugar 2 green onions, chopped 1/2 teaspoon crushed red pepper Wash and peel eggplants, steam for 10 minutes with high heat (or microwave for 8 minutes at high heat). Remove eggplants, allowing to cool for several minutes and then and cut into long strips. Heat the sesame oil in wok or sauce pan and then add in the garlic until fragrant and crispy. Add in all remaining ingredients in, except eggplant. Once the sauce is mixed and heated thoroughly, add in steamed eggplant strips. Serve over brown rice.

January 24th- Day 23 BREAKFAST Ginger Banana Smoothie Makes about 3 cups 2 very ripe bananas (with plenty of brown speckles) 1/2 cup ice 1/4 teaspoon cinnamon 1/2-inch piece of ginger, thinly sliced 2 cups frozen fruit/berries (see below for suggested fruit and berry combinations) 1 cup nondairy milk (try almond milk or soymilk for the best flavor) Combine the ingredients in a blender. Start your blender on the lowest setting and slowly crank it up as the smoothie starts to puree. (If you were to start with the machine on high, you’d end up with smoothie splattered all over the top and would probably have to stop your blender several times to get the smoothie ingredients to rest back on the blades.) Once you’re up to optimal speed, blend for about 2 minutes to get everything smooth. LUNCH Hummus and Sun-Dried Tomato Wrap Serves 1 With no cooking and minimal preparation, you have a delicious meal in minutes. 1/4 cup Hummus 1 whole wheat tortilla 6–8 sun-dried tomatoes, packed in water 1/2 cup sprouts 1/8 teaspoon freshly ground black pepper Options: Hot sauce to taste; 1/4 cup shredded zucchini or carrot See the Hummus recipe below, or choose a commercial brand. Spread the Hummus over half of the tortilla. About 2 inches in from one of the edges, make a line of sun-dried tomatoes, repeating with the sprouts, and topping with the black pepper. Roll the tortilla to make your wrap. Options: Pour hot sauce over the sprouts. Then shred some zucchini and carrot with the large slats of a cheese grater and place them between the sun-dried tomato and sprout layers for a great texture. DINNER Moroccan Bean Stew with Sweet Potatoes Serves 6 There's something about the warmth and complexity of the spices in Moroccan cuisine that inspires me to create new dishes using them. This stew offers a heaping serving of black beans, chickpeas, and lentils, along with yellow-fleshed sweet potatoes that simmer in a fragrant, intoxicating broth infused with cinnamon, cumin, coriander, ginger, fennel, garlic. Individual servings can be finished with slices of dried roasted figs, a nice touch if serving to guests. 1 tablespoon water 1 teaspoon cumin seed 3/4 teaspoon ground cumin 1 1/2 teaspoons cinnamon 1 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon fennel seeds 1 teaspoon dried basil 3/4 teaspoon sea salt Few pinches cayenne pepper (optional; I don’t use it since our kids will find it too hot) Freshly ground black pepper to taste 1 1/2 cups onion, diced 3-4 medium-large cloves garlic, minced or grated 3 – 3 1/2 cups yellow or orange-fleshed sweet potato, diced 1 can (14 ounces) black beans, rinsed and drained 1 can (14 ounces) chickpeas, rinsed and drained 1 cup dry red lentils, rinsed 3 cups vegetable stock 3 1/2 cups water 1 1/2 tablespoon freshly grated ginger In a large pot over medium heat, add the tablespoon of water with the spices and salt. Cook for a couple of minutes, and then add the onion, garlic, and sweet potato. Stir through, cover, and cook for about 7-8 minutes, stirring occasionally, until the onions have started to soften. Add all remaining ingredients except ginger, and increase heat to high to bring to boil. Once at a boil, reduce heat to medium-low, cover, and cook for 20-25 minutes, until lentils are fully dissolved. Add fresh ginger, stir through, and serve. Notes: Before serving this soup, you could stir in several cups of baby spinach or chopped chard until just wilted. This makes a decent batch. You can portion and freeze some of this soup, as it thaws and reheats very well.

January 22nd- Day 21 BREAKFAST Breakfast Burritos Serves 3 You can quickly cook up potatoes and greens to add to your scramble. A breakfast burrito travels surprisingly well if you are on the road or heading off to work. Any Of the Breakfast Scramble variations below* 3 whole wheat tortillas 3/4 cup salsa Options: 2 sliced roasted red peppers; 2 diced red potatoes (if your scramble doesn’t already contain potatoes); 1 cup baby spinach leaves or chopped kale (if your scramble doesn’t already contain spinach or kale); 4–5 sliced green olives Make your Breakfast Scramble of choice or warm up your leftovers. Fill about a third of each tortilla, starting from an edge. Top with salsa. Fold the tortilla, starting with the edge that has the scramble, and tuck the fold underneath the other side of the scramble. You should have the scramble completely covered. Fold in the top and bottom about an inch apiece, then finish rolling the tortilla. Options: If you use diced potatoes, sauté them over medium heat in a very thin layer of water or veggie broth until they’re almost ready to eat. Allow the liquid to evaporate, then stir the Breakfast Scramble together with the potatoes. If you use spinach or kale, gently wilt it over medium heat, or you can wilt it by cooking it with the tofu scramble or potatoes. The Gourmet Touch: Add about 1 cup soy chorizo to your scramble when you cook it. This makes a flavorful, perhaps even addictive breakfast burrito. *Tofu Breakfast Scramble Serves 2 Extra-firm tofu, when crumbled, has a scrambled egg texture and a bit of an egg-like flavor, without the heaviness. 8 ounces extra-firm tofu 1 Yukon Gold potato, diced 1/4 teaspoon salt 2 teaspoons ground turmeric Crumble the tofu in a mixing bowl with a whisk or by hand. Steam the potato for about 5 minutes. While it is steaming, heat a sauté pan up to medium heat. Add the tofu and salt, gently and slowly stirring it while it is in the pan, and cook it for about 3 to 4 minutes. Stir the turmeric and potato into the scramble, cooking for 1 more minute. The Gourmet Touch: Give the scramble an even more egg-like taste by using Indian black salt (available at many Indian markets). By the way, you could use any sort of potato in this recipe, but Yukon Golds maintain their texture well and have a flavor advantage over common russets. Companion Recipes: Tofu scrambles lend themselves to an endless number of recipes, as you’ll see below. If you like, you can make a big batch of the basic tofu scramble early in the week and then use it in several different recipes over the next few days. Tip: Breakfast Scramble lasts about a week in the refrigerator. Note that many of the tofu scramble recipes call for only half a batch to serve two people, so one batch of the basic recipe goes a long way. Core Concepts: Crumbled extra-firm tofu with a touch of turmeric and salt works very well in most recipes that call for scrambled eggs. Variations: Here are a few ideas for spicing up your breakfast scramble. Potato and Spinach Scramble: 1 extra potato, 2 cups spinach, black pepper to taste. Cook an extra diced potato. Add the spinach to the scramble as it is cooking and cook until the spinach reduces. Garnish with freshly ground black pepper. Thai Red Curry Scramble: 1 tablespoon Thai red curry paste, juice of 1 lime. Over medium heat, toast the red curry paste for about 2 minutes; add the scramble and cook for 1 more minute. Dress the finished scramble with fresh lime juice. Basil Tomato Scramble: 1 large chopped tomato, 8–10 sliced basil leaves, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon crushed red pepper. Cook the scramble with the chopped tomato until the tomato has softened. Remove from the heat and garnish with fresh basil, freshly ground black pepper, and crushed red pepper. Yellow Curry Scramble: 1 1/2 teaspoons yellow curry powder (instead of the turmeric), 1/2 cup green peas, 3 tablespoons chopped fresh cilantro. Cook the scramble and add the curry powder and peas about 1 minute before the scramble is done. Garnish with chopped cilantro. LUNCH Artichoke Heart and Tomato Salad Serves 2 This recipe is inspired by a favorite Italian recipe, Roman-style stuffed artichokes. The original calls for artichokes stewed in white wine and lemon juice and stuffed with rice, tomatoes, herbs, and pine nuts. This version is a fresh, quick, and easy take on the Italian classic. 2 large tomatoes, chopped 2 tablespoons chopped flat-leaf parsley 3 tablespoon chopped fresh mint 1/4 teaspoon coarse sea salt or 1 tablespoon capers 1 cup artichoke hearts Pine nuts or slivered almonds, for garnish Toss everything together. Israeli Couscous with Carrots, Peas, and Red Wine Vinegar Serves 2 Large Israeli-style couscous is creamy, holding all the different flavors and balancing out the bite of the onion and vinegar. 1 1/4 cups veggie stock 1 cup Israeli couscous 1/4 cup peas 1 carrot, diced 1 stalk celery, diced 1/2 red bell pepper, diced 1/4 red onion, diced, or 3 tablespoons diced shallot 3 tablespoons chopped parsley 2 tablespoons chopped fresh mint 1/4 teaspoon ground cinnamon 3 tablespoons red wine vinegar Bring the stock to a boil. Add the Israeli couscous and remove it from the heat. Stir the couscous until it absorbs all the stock and set it aside. Toss all the ingredients together and chill. DINNER Seared Cauliflower with Garlic and Tamari Serves 1–2 This is a simple side dish that can be eaten as a snack or even served on its own if you make a big enough batch. The tamari caramelizes onto the cauliflower, giving it a wonderful robustness. 1 head cauliflower, cut into florets 2 tablespoons tamari Water 3 cloves garlic, minced 2 tablespoons minced parsley Over medium-high heat, sauté the cauliflower, slowly stirring it until it just browns. Then add the tamari. When the tamari starts to stick to the pan, add 3 to 4 tablespoons of water and the garlic; allow the sauce to reduce until it just coats the cauliflower. Remove the cauliflower from the heat and immediately toss it with the parsley. Options: Toss the cauliflower with the garlic, parsley, and tamari (no water) and bake it in a covered baking dish at 375 degrees F for 15 minutes. Core Concepts: Soy sauce and tamari reduce and then caramelize onto your veggies in a few seconds, intensifying the flavors.h

Priscila the wonder stylist!

January 21st- Day 20 BREAKFAST Oatmeal with bananas, almond milk, & real maple syrup LUNCH PBJ on whole grain bread DINNER Red Curry Chickpea and Sweet Potato Soup Serves 2 This very quick soup has heartiness from the sweet potato and chickpeas, as well as a mellow spinach flavor. It bursts with the myriad ingredients found in the Thai curry paste. 2 tablespoons Thai red curry paste 2 cups water 1 small sweet potato, chopped into small, bite-size pieces (about 1 cup worth) 1 cup cooked, rinsed chickpeas 1 cup baby spinach leaves Place a dry soup pot over medium heat. Add the red curry paste and slowly stir it for about 2 minutes. Slowly stir in the water, making sure the curry paste thoroughly integrates with the water. Add the sweet potato and chickpeas. Simmer the soup for about 5 minutes, until the sweet potatoes are al dente. Add the spinach immediately after you remove the soup from the heat.