Environmental Emotional

Archive for October, 2013|Monthly archive page

White Bean Chipotle Stew

In Veganism on October 8, 2013 at 8:37 pm

 

onthefly31 small can chipotles in adobe sauce (use to desired heat)

¾ – 1 jar green mole dissolved in warm water

1 bag great northern beans soaked overnight in 1:4 in water (toss water after)

1 yellow zucchini cubed

1 large yellow onion diced

½ C nutritional yeast

2T oregano (fresh or bulk, not jarred)

½ can coconut cream

Dash cinnamon

½ C chopped cilantro

2+T sea salt to taste

 

5C water

Top with arugula or fresh tarragon

 

 

Cook beans in just enough water to cover  with 1T salt and 2T olive oil in lidded large pot . Keep checking to make sure water doesn’t totally evaporate and scorch pan.

When beans are soft add all other ingredients except coconut cream. Cook on medium until bubbling, then turn down to low until veggies are soft (about 45 mins.)  Stir bottom of pan occasionally to avoid mole settling and burning.

Stir in coconut cream and serve.

Small Bites and Tapas, Keeping Dinner Special

In Veganism on October 8, 2013 at 6:23 pm

smallbites_1One thing that’s so appealing about the eating tapas, or small bites style is that it focuses your appetite on a one area at a time and usually each flavor is very separate, making it stand out. Making a dinner with many small courses can take a lot of time. But if you’d to replicate that long, drawn out luxurious way of eating try the simple steps below.

The next time you plan a family dinner try thinking small and special and follow this process:

1. Choose veggies and fruits that are easy to hollow out, stuff, or top, such as mushrooms, celery, tiny potatoes, or grape and cherry tomatoes.

2. Marinate these vegetables and fruits overnight in a variety of marinades. For marinade varieties use flavorful oils like walnut, olive, flax, and peanut. Use six parts oil and one part vinegar. Choose a variety of vinegars such as ume, rice, balsamic, and wine or use reduced spirits in place of vinegar such as mirin, rum, scotch, or rich vegan beers from this list: http://www.peta.org/about/faq/which-beers-are-suitable-for-vegans.aspx  Add a little salt and pepper, spices (curry combos, ground peppers, herbs), garlic, onions, and a bit of ground nuts for texture and body.

3. Prepare a few dips and spreads. Think about hummus and then expand.  Hummus is simply made of garbanzos, garlic, lemon juice, tahini, and cumin. Change the bean from garbanzo to lima or navy and change the nut butter from tahini to walnut, brazil, or pine nut (make your own nut butter in your coffee bean grinder) and now you’re cooking!  You’ll need an element of zing that the lemon juice provides.  Try subbing grapefruit or orange juice and add a little bit of peel zest to complete the flavor balance.  Add an interesting spice and you’ve got something special.  Go to Whole Foods and sample some new ones from the bulk spices section.

4. Make a couple of cups of earthy grain varieties such as forbidden rice, wild rice, or red quinoa. Spice up the rice with lots of creativity, a tiny bit of salt, some herbs, and olive oil or coconut butter.

4. Stuff your new original spreads and grains into the marinated vegetables and fruits and compliment each with artful garnishes of brightly colored veggies and herbs like green onion, rosemary, tarragon, and radish sprigs.

Send me a photo of your tapas dinner and I’ll put it on my blog. Send to cireeciree@gmail.com.  Can’t wait to see your creations!

Theme Your Party & Learn to Cook

In Veganism on October 8, 2013 at 5:56 pm

classes dessert

Themes like Cape Malay, Inari the Japanese Rice Fox, Ghost Town Western, 50′s Comfort Diner, Valentine’s Blood Red Feast, and Trip to Thailand make a great cocktail or cooking class party in your home. Invite all your friends and either be my assistant (so you can learn) or sit back guzzling one of my home-brewed elixirs while I whip up the courses and set the stage.

Sit back and enjoy or invite your guests to cook, learn, then dine on their creations at a sit down dinner.

When the doorbell rings, all you’ve got to do is smile and look pretty while the themed music hints at the delights ahead.  I take care of everything.

Cooking Class Parties are $40 per person.  Choose a theme below, round-up five or more friends, and contact me to schedule the fun.

Themed Cocktail and Dinner Parties start at $25 per person with a ten guest minimum and get as extravagant as you like.

Contact me here for questions and scheduling.

541-408-0932 cireeciree@gmail.com

Check out more themes here:

https://cireelinsenman.wordpress.com/themes/

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