May marks the celebration of National Mediterranean Diet Month! Who likes foods and drinks from the Mediterranean? I do! I do! To celebrate, I paired up with Oldways to write a short article on the health benefits of a Mediterranean Diet and post a delicious Mediterranean-inspired recipe, Baba Ganoush.
Have you heard of romesco sauce?
You may have heard of it or maybe you’ve even prepared it at home. I hadn’t until I tried this amazing red pepper sauce at a cafe at my workplace. It was to die for. I must have sampled it three or four times before I finally gave in and asked the genial cook which ingredients made up this heavenly sauce. With a smirk he says to me, “secret ingredients.” I flashed one of my polite smiles. I was on my own to duplicate this sauce at home. I knew it was gluten-free because they had an allergen/ dietary preference postcard next to each menu item and I also knew it had some type of pepper because of the beautiful color but beyond that I knew very little.
This past weekend, I wrapped up my volunteer work with Operation Frontline. The program is a 6-week series of cooking and nutrition classes that helps teach families how to prepare tasty, healthy meals on a limited budget. Share Our Strength funds its work and its mission is to end childhood hunger in large part through creative culinary events across the country.
Because we wanted to make the last Operation Frontline class extra special, we ended by having a farmers’ market field trip followed by a potluck. It was so much fun. Not only do I love potlucks and farmers’ markets, but it was so nice being outside in the warm sun and interacting with the participants in a different environment. The community I worked with is filled with such warm people who really want to make healthy changes in their lives. I feel honored for just being a small part of it. Read more →
When I started cooking more plant-based dishes I got really interested in Indian cooking. Indian cooking uses a lot of veggies and dresses them up nicely using fragrant spices, herbs and oils. Many dishes in Indian cuisine are naturally healthy, delicious and many of them are not that costly.
My ultimate favorite spice is coriander. Coriander is often used in Indian cooking. Derived from the leaves and shoots of fresh cilantro, coriander is available in whole seeds and powder form. Read more →
I made this for dinner last night and I was reminded how much I adore these little bites.
If you can find fresh porcini mushrooms, I recommend using them. Otherwise, just use whichever fresh mushrooms look best – porcini, portobello, cremini, shittaki or button mushrooms. They can be shaped into the size of meatballs.
8 oz fresh mushrooms (porcini, portobello, or cremini)
2 oz. dried mushrooms (Chanterelle)
1 flax egg, beaten
3 cloves garlic, minced
1/4 cup alternative cheese, grated
2/3 cup fresh bread crumbs
1/4 cup peanut oil
Garnish with fresh basil
Add mushrooms and a splash of water to saucepan, cover, and cook over medium heat for 2-3 minutes. Allow mushrooms to cool and chop them up finely. Place in a bowl. Stir in egg, garlic, cheese, salt, pepper, and bread crumbs. Form mixture into small 1-inch round ‘meatballs.’ Add oil to pan and lightly fry them until they brown. Drain using brown paper or paper towels. Garnish with fresh basil. Enjoy!
Makes about 15 bites.
Cooler weather always gets me the mood for hearty casseroles and loaves. This is a wonderful hearty dish, although it doesn’t look too pretty in this photo 
It has a yummy earthy taste from the mushrooms, nuts and cheese. It’s packed with flavor thanks to the variety of herbs and garlic. I tell you it’s delicious but you must try it for yourself to believe it.
I made this for Thanksgiving one year as a vegetarian option and it was a hit. If you’d like to make it vegan, you can use a soy-based cheese and add an egg substitute. This batch will feed between 4 to 6 people. Hope you like it
2 Tbsp. olive oil
1 onion, chopped
1 leek, chopped
1 celery rib, chopped
10 oz. mushrooms, chopped
3 garlic cloves, crushed
15 ounces cooked lentils
1 cup mixed nuts (cashews and hazelnuts)
1/2 cup all-purpose flour
1/2 cup grated alternative cheese
2 flax eggs, beaten
1/2 cup chopped fresh herbs (chives, cilantro, tarragon)
Salt and black pepper to taste (add little to no salt if nuts were salted)
Preheat the oven to 375F. Lightly grease bottom of a loaf pan. Heat olive oil in a large saucepan. Add the onion, leek, celery, mushrooms and crushed garlic and cook on medium-low heat for 10 minutes, or until veggies have softened. Add cooked lentils, nuts, flour, cheese, egg and herbs. Season with salt and pepper and mix thoroughly. Add loaf mixture to pan and bake for 50 to 60 minutes, or until top is lightly browned.
Makes 4-6 servings.
