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The 80% Raw, Vegan, Organic Menu – Catered

In Veganism on March 14, 2014 at 7:49 am

SpinachRavioliRedPepperRicotta2

For the organic vegan transitioning to raw, it’s easy to feel drained thinking about having to root around for sustenance during a busy work week.

Making great raw food that addresses all of your cravings and leaves you feeling nurtured can be time consuming, and wouldn’t it be nice to have a personal chef to do all of that for you?

That comes across to some as a luxury – but if you add up the cost of groceries and dining out, and assign a monetary value to the time you spend shopping for food, cooking it, cleaning up, and driving to restaurants and waiting for service, what is the cost and value of your weekly menu?

What does a week of customized, organic, raw, vegan chef services look like?  The 4/2 package below offers two servings each of four main dishes with sides and snacks – a total of eight, decadent meals created in your kitchen for $320.

 

*Each week, choose four of any of the following for the 4/2  80 % Raw, Vegan, Organic Plan

 

1.  Main: Red Cabbage, Ginger, Yellow Pepper, & Yellow Squash Fettucini w/ BBQ Tofu Salad & Sweet Peanut Dressing

Side: Black Sesame Shiso Rice Balls w/ Spring Onions, Pickled Beets, & Cucumber

Snack: Chipotle Turnip & Yam Chips w/ Red Bean Hummus & Grapes

2. Main: Pad Italy – Rice Vermicelli, Mung Bean Sprouts, Spinach, Green Olives, & Creamy Ricotta Balls in Sun Dried Tomato Vinaigrette

Side: Garlic Almond Cape Malay Soup w/ Water Chestnuts

Snack: Smoked Gouda, Jicama, Celery, Green Beans & Carrots

3. Main: Masala Burger on Red Cabbage w/ Shredded Kale & Lemon Garlic Mayo

Side: Hot Pink Beet Borscht w/ Rice Rotini & Dill Creme

Snack: Strawberry Almond Cheesecake & Vanilla Lady Fingers

4.  Main: Corn & Sprouted Black Bean Polenta w/ Celery, Tomatoes, & Sweet Chili Garlic Sauce

Side:   Artichoke Hearts, Romaine, & Yucca Salad w/ Oregano & Olive Oil

Snack: Gooey Nirvana Balls – Dates, Vanilla, Almonds, Currants, Coconut, & Orange Zest

5.  Main: Sprouted Garbanzo & Chia Falafel w/ Bok Choy, Sunflower Tzatziki Sauce & Herbed Pita

Side: Coconut-Tempeh Bacon, Romaine, Sauerkraut, Tomato & 1,000 Island Salad

Snack: Sea Salt & Vinegar Beet Chips w/ Rosemary Feta Dip & Banana Jerky

6. Main: Salad Nicoise w/ Marinated Crimini Mushrooms, Pickled Green Beans, Cubed Turnips & Rutebagas, Tomatoes, Crushed Almonds, & Dijon Vinaigrette

Side: Zucchini Fettucini Alfredo w/ Basil & Tomatoes

Snack: Lemon Poppyseed Bars

7.  Main: Samosas stuffed with Parsnips, Kale, Cashews, Cauliflower & Plum Tomatoes w/ Mint Raita

Side: Curried Cashew Rice w/ Raisins, Corn, & Shredded Carrots

Snack: Lemon Thyme Swiss “Cheese” Balls, Dark Rye Flatbread, & Pear Relish

8.  Main: Banana Peanut Pakoras w/ Bengali Chutney

Side: Arugula, Jicama, & Pea Salad w/ Orange Thyme Dressing & Walnuts

Snack: Baby Endive, Sesame Asparagus, Cherry Tomatoes & Cambazola Plate

9.  Main: Sweet Potato Green Curry Pasta w/ Carrots, Shredded Coconut, & Cilantro

Side: Beet, Cabbage, Dill, & Lemon Pickle Spring Rolls in Tahini Vinaigrette

Snack: Cajun Kale Chips & Apricot Cream Cheese Balls

10.  Main: Sushi Rolls Combo:

a. Sprouted Mung Bean, Spinach, Avocado Curry b. Cauliflower, Orange, Pasilla Pepper c. Shiso, Ginger, Mushroom, Quinoa

Side: Coconut Miso Soup w/ Pea Pods, Shitake Mushrooms, and Spinach

Snack: Chocolate Orange Peanut Butter Truffles

11. Main: Caesar Salad w/ Giant Croutons, Roasted Jerusalem Artichokes, Kohlrabi, & Lemon Caper Dressing

Sides: 1. Zucchini Fettucini in Hazelnut Pesto w/ Pickled Brussels

Snack: Red Pepper Cheddar Crackers & Artichoke Dip

12.  Main: Veggie Lasagna w/ Sun Dried Tomato “Cheese” Carrots, Broccoli, & Kalmata Olives

Side: Cauliflower Smoked Mushroom Pilaf w/ Pepitas & Leeks

Snack: Banana Peppers Stuffed w/ Coconut, Dates, Jalapeños, Peanuts, Cabbage, & Scallion Ginger Paste

13.  Main: Sweet Potato Dumplings w/ Rapini in Chai Creme

Side: Cranberry Pecan Avocado Salad w/ Fried Lima Beans

Snack: Fruit Kebab – Figs, Blackberries, & Apricots Rolled in Vanilla Macadamia Nuts

SweetPotatoCoconutCilantroPesto SpinachCannelonniRedPepperRicotta2 ParsnipUmeBlackSesamePasta

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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/

Pecan Meetballs and Chardonnay ‘Shroom Gravy

In Veganism on January 27, 2013 at 6:56 pm

 

Balls:

1C ground pecans

1C garbanzos soaked, cooked and drained

1/4 banana

1/2C tofu

3T gluten-free soy sauce

½ C chopped onion

1 handful nutritional yeast

Chardonnay as needed

Mix all ingredients in food processor, then add chardonnay until mixture is the consistency of cookie dough.  Form into balls and cook on cookie sheet in 350F oven until firm (about 45 mins.).

Gravy:

In skillet saute one chopped onion  and seven chopped white mushrooms in 7T olive oil until soft.  Add 1/2 C chardonnay, 2T either rice flour, corn starch, or tapioca flour and 1/4 C nutritional yeast.  Simmer for five minutes on very low.  Pour over meetballs and sauteed green beans.

 

Pecan Meetballs and Chardonnay 'Shroom Gravy

Special Holiday Blu Cheeze Wheel

In Veganism on November 5, 2012 at 6:25 pm

I created this recipe to layer the creamy, salty, earthy, tart, and fermented flavors of cambozola or blue cheese.  I hope you like it and do something creative with the arrangement on your table. My suggestion for the most sinful way to experience this wheel would be to surround it with dark purple grapes and dark rye flat bread wafers (homemade, of course!) Recipe below.

Boutique Burdock Blue

 

½ C chopped purple cabbage

1/20 T astidafeoda

 

1 ¼  C raw cashews, soaked overnight

1 C dry raw cashews ground to powder in coffee bean grinder

 

Juice of two lemons, squeezed

2 T agar agar

1 C water

¼ C burdock root chopped (gobo)

¼ C tahini

2 small cloves garlic

2 T sea salt

¼ C Soy cream

 

Finely grind prepared burdock, purple cabbage and 1T salt and tahini in food processor.  Grease cheese molds. Dot bottom of molds with 1 tsp. of this mixture.  Set aside.

 

Bring water to boil, add agar agar, cook on very low, stirring occasionally for a few minutes.  Throw remaining ingredients (but not cabbage mixture!) and half of the lemon juice in food processor and process to fine.  Add soy cream mixture and blend well.

 

Pour 1/3 into mold.  Add another teaspoon burdock mixture.  Then add more liquid, gently.  Repeat this layering process into all of the molds until gone.  Refrigerate until solid, then turn upside down, remove and serve.

 

The Cooking Class Sushi Party – How Does it Work?

In Veganism on October 26, 2012 at 10:50 pm

Set it up!  All it takes is a phone call to 541-408-0932, five of your best buddies and the desire to learn.  Choose a class from the themes list to start or call me with your own theme request.

I arrive at your home with all of the equipment, groceries, and handouts you’ll need to enjoy the interactive cooking class where you chop, stir, taste, and learn.  Each participant plays a role in the creation of our delicious plant based dinner.

The crowning glory is a sit down feast where we complete the learning cycle and you get to test your skill by eating what you’ve made.

Sushi I and Sushi II below are good theme options that include lots of variety, fun techniques, and an insight to Japanese tradition.

The Art of Compassionate Sushi, I – $40 per person

Build a gorgeous sushi platter with four recipes, great nutritional balance and delicate Japanese beauty.  Join us for an educational sit down, build-your-own dinner, Japanese teas and magical elixirs.  Recipes, instruction, handouts and source lists included.

 Black Dragon Back Roll

Forbidden purple rice, sweet kanpyo gourd, fried tofu and black sesame make this sinister looking maki a great party appetizer.

Tavo Tavo Maki

Smoky tempeh, avocado, scallion and watercress maki bring the perfect balance of flavor and texture prep your inner Japanese warrior.

 Quinoa Gobo Boats

Homemade gobo pickle and fuchsia quinoa take a ride on baby endive straight to your mouth!

Rainbow Inari Parcels

Chewy fried tofu pockets stuffed with pink-tinted sticky rice nestled ‘round a rainbow of shredded pepper, carrot and onion make a perfect grab-and-go lunch.

Sushi II, The Edible Sculpture $40 – per person

Learn how to create picturesque Tinted Philly Towers, Pickled Gobo Firecrackers, Maki Pansies, and Black Tahini Shiso Balls in this edible sculpture class with much of the prep already done for you.   Arrange a platter to dazzle party guests with food styling tips.

Participants should bring their favorite cutting board, knife and get ready to chop, nosh and laugh as we make our way through four recipes exploring adventuresome Japanese fusion in a gluten-free, vegan style.  Handouts, and beverages included.

Call 503-302-8103 to register.  See more info on Ciree Linsenman, Compassionate Chef at: http://www.cireelinsenman.tk contact: cireeciree@gmail.com

Bend Oregon Cooking Classes, Sunriver Oregon, Redmond Oregon locations…

Poison Ivy Plus Vodka Equals Relief

In Veganism on August 31, 2012 at 4:56 pm

Check out this article on practical uses for vodka (other than drinking it).  These tips are especially pertinent for vacationers in that as the article points out, some people are more likely to have a bottle of vodka in the house than the barrage of other elixirs used to solve problems.

http://www.thedailygreen.com/green-homes/latest/vodka-uses-460424

 

Japanese, Korean, Thai, Indian Groceries Bend, Oregon

In Cooking Classes Bend Oregon, Cooking Classes Sunriver Oregon, Gluten-free Cooking Classes Bend Oregon, Gluten-free Cooking Classes Oregon, Sushi Classes, Sushi Cooking Class, Vegan and Gluten-free, Vegan Cooking Classes Bend Oregon, Vegan Cooking Classes Sunriver Oregon, Vegan Recipes, Veganism, Vegetarian Cooking Classes Bend Oregon, Vegetarian Cooking Classes Central Oregon, Vegetarian Cooking Classes Sunriver Oregon on August 26, 2012 at 9:45 pm

Central Oregon, Bend foodies can have a hard time finding Japanese, Indian, Korean, Vietnamese, Puerto Rican, Cuban, Middle Eastern grocers, groceries, cooking classes, and resources in general.  Here’s a list to help you out, at least until someone extremely cool opens a store around here!

HING, HENG, ASAFOETIDA

http://www.indianblend.com/site/664954/product/SP-62

CURRY LEAVES, FRESH TURMERIC

http://www.indianblend.com/

LOTUS, PERILLA – SHISHO – BEEFSTEAK LEAVES

http://japansuper.com/cgi-bin/htmlos.cgi/003106.1.4956426783212785018/super/storecatpage.html

COCONUT CREAM

http://www.ishopindian.com/savoy-coconut-cream-pr-23415.html

Vegan Triple Happiness Cabbage

In Gluten-free Cooking Classes Bend Oregon, Gluten-free Cooking Classes Oregon, Vegan and Gluten-free, Vegan Cooking Classes Bend Oregon, Vegan Lifestyle, Vegan Recipes, Veganism on June 21, 2012 at 11:28 pm

*Ciree Linsenman Compassionate Chef* 541-408-0932

The Central Oregon Dinner Party, ala Vegan

Before you start cooking you’ll want to call three or four friends who’ve been particularly kind to you, even if it was long ago (never forget a kindness), and invite them to dinner.  Plan ahead so if any of them live farther away than this 90-minute recipe takes to create, that they shall arrive when it’s hot.

Tell all of your friends with dogs, or cats or opossums that their animals are welcome to join, as long as they don’t have a hankerin’ to fight with others.

Prepare a frosty delight of carrot sticks and broccoli ends lightly doused with olive oil and a pinch of nutritional yeast, then thrown in the freezer for an hour or so, for the animal companions. They’ll appreciate something to nosh on whilst the humans make gluttons of themselves. Beware of creating a carrot of contention…

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