October 8, 2009
Nau offers up recycled weather-protection in some great cuts. Created from post-consumer and post-industrial polyester waste, these jackets employ cradle-to-cradle ECOCIRCLE® technology, so that at the end of a long life it can be sent back to Nau and recycled once again into polyester fibers for reuse. Unfortunately, some Nau products contain cruel and exploitative down and merino wool, so stick to these cruelty-free choices:
August 24, 2009
This meal was easy to prepare and combines a refreshing, crisp salad of cukes, carrots, cilantro and onion with a savory, warm roll stuffed with sauteed onions, kale, rice-burger and roasted cashews. Best of all, it’s gluten-free and soy-free!
WHAT YOU’LL NEED (serves 4):
- 1 large cucumber
- 2 large carrots
- 1/2 bunch of cilantro
- 2 cloves of garlic
- 1 red onion
- 2 tbs spicy mustard
- 4 tbs apple cider vinegar
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbs agave (or preferred sweetener)
- 4 sheets of rice paper
- 1 bunch of lacinato kale (aka Dinosaur Kale)
- 1 large spanish onion
- 2 cloves garlic
- 2 rice burger patties
- 1/4 cup raw cashews
- 1 tbs vegetable oil, for sauteing
- 1tbs Italian dressing
- 1 tsp salt
- 1 tsp nutritional yeast
- Cut the cucumber in half, longways – and then slice into half-coins about 1/2-in. thick.
- Dice the cilantro, red onion and garlic.
- Slice the carrots into think coins.
- Combine all ingredients in a mixing bowl, and add the vinegar, agave, salt, pepper and mustard.
- Mix well and set aside to marinade while you prepare the rolls.
- Bring a medium pot of salted water to a boil.
- Bring a skillet to medium heat, and add the veg oil.
- Cut very ends of the kale off (just 1 inch) and then cut the bunch in half. Place it in the hot water.
- Boil the kale only for 1 minute, because we still want it to be slightly crisp. remove the kale from the water but SAVE THE WARM WATER and set both aside.
- Chop the Spanish onion into rounds about 1/4-in. thick and add place in the skillet.
- Dice the garlic, and burger patties and place in the skillet. Add the cashews, but set a few aside for garnish.
- Pour over the Italian dressing, and let everything cook over medium heat until golden brown.
- While step 7 is sauteing, dip your rice paper in he warm water. It will quickly become soft and elastic.
- On a cutting board or working surface, lay out the rice papers and evenly divide the kale and the sauteed combo onto them.
- Roll them up, plate and sprinkle nutritional yeast and the remaining cashews on top. Scoop some Cucumber salad for each plate and serve side-by-side.
July 28, 2009
One stop on my European travels was a little city called Paris. Ever heard of it? We found a little health food store that had some amazing vegan cheeses and spreads. Le Sojami is a french company that makes some ridiculously good herb cream cheese and veg pate. PURAL makes one of the best vegan cheddars I’ve tasted. Carlie and I had a picnic under the Eiffel Tower and made warm baguettes with fresh fig and three cheeses! “Get out of town,” you might be saying to yourself… well I did! I went to France and it was great!
Rory Freedman and I ate at a handsome little veg place called Le Potager Du Marais (mostly vegan) and enjoyed a delicious, traditional French meal with a super-rich chocolate mousse dessert. See the menu below for a descripion of what we ate. We were so thrilled to be eating French food, as oposed to just typical vegan food. One of the many things I loved about Europe is that the sidewalk cafes and bars are all set up to face the street, which makes people-watching so much easier.
Another spot we hit up was La Victoire Supreme Du Coeur. This was fine dining at its best, and if you go to Paris, this is a must. It is totally vegetarian with many vegan options.
In addition to eating out, we also cooked a few meals! I dumpster-dove those gorgeous sunflowers, and we bought produce at little markets in the neighbohood to enjoy with a breakfast of multi-grain banana pancakes that I made from scratch. For dinner, Joelle and Carlie made pan-fried brussels sprout-cakes, roasted chickpeas, and herb-polenta with gravy.
Finally, we went out in search of dancing partners, bars, and booze.
July 24, 2009
by featured contributor, Chef Matteo of 4CV
WHAT YOU’LL NEED:
2 pounds small new potatoes
1 tsp sea salt
1 sprig thyme
1 sprig rosemary
water for boiling
1/2 cup grated carrot
1 bunch chives, minced
1 1/2 tbsp capers, drained and rinsed
- *Leave skins on and wash potatoes thoroughly.
- Place potatoes sea salt thyme and rosemary in large pot. fill with water an inch above the potatoes and bring to a boil over high heat. Reduce to a simmer. Continue cooking for 20-25 minutes until potatoes are just fork tender.
- Drain potatoes, discarding the herbs, and allow to cool until you are able to handle them with your bare hands, 3-5 minutes. at this point you have the option of peeling the potatoes or leaving the skins on.
- Slice the potatoes in quarters and place in a large bowl along with the grated carrot, minced chives, and capers. seat aside.
DRESSING: WHAT YOU’LL NEED:
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 3 tbls agave nectar
- 3 tbls Dijon mustard
- 1 tsp mustard seed
- sea salt and black pepper, to taste
- In a small bowl whisk together olive oil, vinegar, agave, Dijon, and mustard seed until smooth and emulsified. season with sea salt and black pepper.
- Pour dressing over potatoes and gently fold ingredients together.
- Chill at least 20 minutes before serving to allow flavors to combine. enjoy.
Chef Matteo aims to bridge communities through organic, gourmet, vegan fare, in hopes of facilitating increased mindfulness and compassion in and of the living. More on Matteo…