Smoky Mixed Vegetables with Black Beans & Limey Guacamole

I served this with Limey Guacamole & brown rice.

Smoky Mixed Vegetables with Black Beans
1/2 bag of Quorn grounds
15 oz can black beans
10 oz bag mixed vegetables (corn, peas, carrots)
3 oz fresh or frozen green beans
15 oz canned, crushed tomatoes
1 garlic clove
1 small onion
salt, to taste
1/2 tsp smoked paprika (or more, to taste)
1 packet Simply Organic Southwest Taco seasoning
few shakes cumin
few shakes coriander
3 T olive oil
1 Tablespoon fresh parsley (optional)


Saute onion and garlic in olive oil until soft on medium heat in a small, cast iron skillet (or similar). In a medium-large sized saucepan, mix Quorn grounds, beans, mixed vegetables, green beans, tomatoes, the onion and garlic mixture, and taco seasoning. Cook covered at medium heat for 7 minutes. Add rest of spices (except for parsley). Cook uncovered at medium-low heat for another 15 minutes, until thoroughly warm.
You can grate up some jack cheese to accompany the dish, if desired.

Limey Guacamole

1 small clove garlic, chopped
1/4 cup chopped onion
hot sauce of choice (I used 1/2 tsp. Chili Garlic Sauce)
2 T mayonaise (or Nayonaise)
2 T lime juice
3 avocados
salt, to taste
1 tsp. olive oil or olive oil spray

Saute chopped onion and garlic with olive oil in small, cast iron skillet until beginning to brown. Mash avocados in small bowl. Add rest of ingredients and mix well. Serve immediately or refrigerate.

Loving Food, Not Politics

Pre-1990's there was a group of staunch vegetarians, who were the proud few in America daring to challenge the ideals of an equally staunch multitude of meat-eaters.
Remember life before Garden Burgers? Remember when tofu was only served in Asian restaurants (that's how it was for most of the country). Free-range eggs were nearly unheard of and no one asked where their meat came from. Peta didn't get nearly as much publicity and no one questioned whether milk was good for you or not.
Today I see less strict vegetarians, but more people who eat less meat. I've had quiet a few customers (I waitress) who ask where there meat comes from, if it's organic, if it is free-range, etc. Not only did the meat industry take a hit when Mad Cow Disease scared beef-lovers out of their wits, but the majority of people have adjusted their thinking towards vegetarian-based meals.
Over the years, vegetarians have preached health instead of merely ethics. People have listened to both. I've had many friends, family and acquaintances ask for advice or recipes that would bring healthier meals to their tables. I've taught several vegetarian cooking classes to mostly meat-eaters and everyone loved the meals, regardless of the fact that no meat was present.
What the American public first recognized is that a meal does not nutritionally require meat, and vegetarian-based diets can be healthier. Then, we realized that vegetables actually taste good. I expect the next step to catapult home cooked vegetarian meals into everyday staples is sustainable living. The average family won't have the resources or income to buy meat on a daily basis.
Meat is a luxury. Vegetables are cheaper to produce, require less fossil fuels and less space. Although I'm a strict vegetarian, I approve of what I see coming. Even if fewer people are strict veggies, I applaud those who eat animals conscientiously. I embrace those who are learning how to create a meal around the mighty asparagus without turning up their noses. Instead, I want the world to respect vegetarian food for what it is- delicious and compassionate.

Raw Time of the Year

I'm not sure exactly why this happens (I have a few guesses, however) but every winter, sometime after Christmas, my body tells me to go raw. The other morning I woke up around 4 a.m. craving a smoothie. The next day there were fruit salad cravings. Suddenly I mapped out a whole month of daily menus for the next month, mostly comprised of raw recipes.
Yesterday my family and I took a trip to the Honest Weight Co-op in Albany, NY (which I recommend). Left there with varieties of raw nuts, fresh veggies and fruits, and little "treats" that I felt would make going raw easier. In the past I've done 100% raw, but one of the nut butters I bought yesterday wasn't raw (although it had no other ingredients) and I've been drinking Kombucha juice (which the label says is raw, yet I have my doubts since Kombucha usually contains sugar).
Anyway, why raw this time of year? After a month of consuming heavy foods, a cleanse is the perfect way to come into the new year feeling refreshed. Fresh veggies and fruits also inspire us to look towards the bounties of Spring. Food that is living makes our bodies feel energetic at a time of year when most people would rather hibernate than wake up at 6 a.m. to go to work or school.

Pairing Vegetarian food with Beer, part 4

I prefer saving the most rich, desert like beer for the last course. Recently I tried a simply amazing brew called Three Philosophers from Ommegang brewery. A strong, thick, malty ale with interesting cherry notes. This beer would taste wonderful with a chocolate cake that has raspberry or strawberry filling.
Any kind of imperial stout like Storm King by Victory or Old Rasputin by North Coast also rings well with chocolate.
Cheesecake or vanilla ice cream would be delicious with a Framboise lambic by Lindemans.
One of my favorite desert beers that pairs well with many foods (fruit, nuts, chips, cheese and crackers, or something rich and sweet) is Samichlaus. It has a pretty high alcohol content so splitting it with someone would be wise.

Pairing Vegetarian food with Beer, part 3

What food and drink to serve as the main course depends largely upon what is in season- as well as the style of food that was served previously.
Vegan sushi with seasonal veggies or stir-fry and rice would be delicious with an IPA. If you are not an IPA kind of person, try an ESB. Negro Modela would also be nice.
Stuffed portobella mushrooms or fettucini alfredo with spinach match well with an oatmeal stout like Wolaver's or Anderson Valley.
Something heavier like a mushroom stroganoff or vegan loaf with mashed potatoes would hold up to the strong taste of a scottish style ale nicely. Kilt Lifter by Pike is a thick, hearty ale. Skullsplitter is for more adventurous tastes who aren't afraid of a higher alcohol content. This would also make a great beer for those who wish to finish the evening with a lambic instead of something super-strong.
The common theme for dinner ales is something malty and rich, yet still not too rich or overwhelming. Save the imperial stout for desert!

Pairing Vegetarian food with Beer, part 2

The second course depends on how elaborate you feel the meal should be.
If you are enjoying a short, yet sweet dinner party/family gathering, a small salad with leafy greens, grated carrot and radishes (or change up the radishes for snow peas or green onions) adorned with a dark vinaigrette or sesame dressing would bring out the flavors of a strong porter wonderfully.
If you and your guests wish to linger over your next beer with something more substantial, try stuffed mushrooms accompanied by Alaskan Smoked Porter or Stone Imperial Porter. A simple antipasta plate with olives, roasted red peppers, crusty bread, and eggplant caponata would also be more satisfying and sophisticated with fine beer.
A nice, heavy beer works well in this course. You'll need some time to digest. Drinking a beer that encourages sipping would also enable conversation to meander more freely, without focusing on just the food.
*Note that if you choose salad as a 2nd course, sharing a 22 ounce beer amongst 3 or 4 people is highly encouraged. Otherwise a 22 ounce beer may serve 2-3 guests.

Pairing Vegetarian food with Beer, part. 1

Summertime is the bleakest for my husband finding beer to suit his taste. He loves malty, dark beers- imperial stouts, porters, scotch and smoked ales, or sometimes a barley wine or black beer. If an IPA is maltier than hoppy- like Dogfish Head's 120 Minute + 90 Minute IPA's.
What those who purchase beer for restaurants and grocery stores seem to be missing is that there is a place for darker beer over the warmer months. As a matter of fact, I have many friends who shy away from Pale Ales and Wheat Ales and IPA's. However, there are many varieties of foods we eat between spring to early fall that would complement a dark ale.
Having Guiness on tap ubiquitously in place of a more unique dark ale gets old to these folks who like darker ales, too, by the way.
What do I recommend? Let's take a look at what beer would be considered appropriate with warmer weather foods.
Starting with a first course, like soup. We don't usually consider eating soup when it is warm outside, but some soups work particularly well. Think split pea soup. Light enough for the palate to contemplate in the heat, yet subtly rich and complex. A simple tomato soup is also nice. Miso soup...all of these soups will hold their own when paired with a darker ale.
Imagine you are sitting down waiting for the first course. You need a beer that will hold you over, but also agree with your food. A somewhat darker Brown or Black ale would really stand out. Saranac's Black and Tan, Rogue's NutBrown ale, Samuel Smith's Nut Brown Ale or Wolaver's Brown Ale come to mind.