For many years now I have made a big batch of what I call “spirit water” and set it out at my larger summer parties. Although it is nothing more than no-calorie flavored water, this refreshing cool drink is always a hit and people ask me what it has in it, even though the answer to that question is clearly visible in plain sight. Here is the recipe for the complete and best version. For smaller groups and less quantity, adjust accordingly. And even if you don’t have all the ingredients, try making it with whatever ones you have at hand. Note that this drink tastes best after sitting in the refrigerator for a few hours to allow the oils/flavors to permeate the water.
Ingredients
3 large sprigs of green basil
3 large sprigs of red basil
3 large sprigs of spearmint leaf
3 large sprigs of peppermint leaf
2 lemons
1 lime
1 orange
Water
Ice
Directions
Rinse and clean the leaves of the basils and mints so that no brown spots or bugs remain. I grow these basils and mints in my garden and so pick them fresh for this recipe. Slice the citrus fruit thinly (leave the skin on) and remove all seeds. Fill a pitcher with water and place the leaves and citrus into the water. Refrigerate the mixture for at least 3 hours to allow the water to pick up the flavors.
Be sure that you have plenty of ice on hand if you make this for a summer party that goes for a few hours. I freeze a couple of Jello-mold rings ahead of time to float in the water. It is always a challenge to keep the water sufficiently chilled because it goes so quickly that you have to keep refilling with more water that is not ice cold. Adding ice to it frequently keeps it really fresh.
When you are ready to serve the water, pour the water from the pitcher into a large punch bowl (with ladle) and add more water plus lots of ice. Replenish the water as needed. The flavors of the leaves and fruit will continue to permeate the water even as you refresh the punch bowl over time.
Note that this mixture will keep fairly well in the refrigerator for up to about a week. The citrus should be removed after a few days, when it starts to look soggy; but the leaves will last remarkably long. You can keep a pitcher going to enjoy for many days after the party.
Eat well, be well, live deliciously!
Saturday, July 2, 2011
Saturday, June 18, 2011
Simply Delicious Basic Chili
This is a basic vegetarian chili recipe. I encourage you to be creative and add more to it, such as cilantro, corn, red peppers, nopales, grated carrots, or other vegetables. As usual, I don’t recommend making chili very spicy. Each person can decide how hot they want it and add chilis to their own plate. You will find this recipe very quick to make.
Ingredients
2 cans pre-cooked pinto beans (total of about 30 oz. of beans)
15 oz. (one can) diced tomatoes or two large chopped fresh tomatoes
6 oz. (one small can) tomato paste
1 green bell pepper chopped
½ c. onion chopped (or substitute 2 tsp. onion powder)
3 tbsp. olive oil
2 cloves garlic crushed
1 tbsp. chili powder
1 tsp. cumin
½ tsp. black pepper
salt to taste
grated cheese topping if desired
Directions
Chop the green bell pepper and onion, crush the garlic cloves, and sauté these together in the olive oil until just soft. Then mix in the tomatoes, tomato paste, and herbs/spices and allow to simmer on low temperature, covered, for 5 minutes.
You are welcome to cook your beans from scratch, but what a lot of work! This recipe tastes terrific with canned beans and they are easy. There is a nifty trick to cooking with canned beans. You can reduce their gassiness by rinsing them. Just toss them into a colander and run cold water over them until they stop making bubbles.
Add the beans to the chili in the pan/pot and cook on a low temperature until the beans are hot, about 5-7 minutes. You might have to add a few tablespoons of water to prevent the chili from sticking to the bottom of the pan. I usually cook this chili in my deep dish cast iron frying pan.
Try serving this chili with grated cheese sprinkled on top and homemade cornbread, guacamole, and coleslaw on the side.
Eat well, be well, live deliciously!
Ingredients
2 cans pre-cooked pinto beans (total of about 30 oz. of beans)
15 oz. (one can) diced tomatoes or two large chopped fresh tomatoes
6 oz. (one small can) tomato paste
1 green bell pepper chopped
½ c. onion chopped (or substitute 2 tsp. onion powder)
3 tbsp. olive oil
2 cloves garlic crushed
1 tbsp. chili powder
1 tsp. cumin
½ tsp. black pepper
salt to taste
grated cheese topping if desired
Directions
Chop the green bell pepper and onion, crush the garlic cloves, and sauté these together in the olive oil until just soft. Then mix in the tomatoes, tomato paste, and herbs/spices and allow to simmer on low temperature, covered, for 5 minutes.
You are welcome to cook your beans from scratch, but what a lot of work! This recipe tastes terrific with canned beans and they are easy. There is a nifty trick to cooking with canned beans. You can reduce their gassiness by rinsing them. Just toss them into a colander and run cold water over them until they stop making bubbles.
Add the beans to the chili in the pan/pot and cook on a low temperature until the beans are hot, about 5-7 minutes. You might have to add a few tablespoons of water to prevent the chili from sticking to the bottom of the pan. I usually cook this chili in my deep dish cast iron frying pan.
Try serving this chili with grated cheese sprinkled on top and homemade cornbread, guacamole, and coleslaw on the side.
Eat well, be well, live deliciously!
Tuesday, May 31, 2011
Classic "Baked" Beans (Quick and Easy)
The traditional way to make old-fashioned baked beans involves many hours of slow oven-baking. Honestly, I think this quick and easy version tastes pretty delicious without all the hard work. This recipe can be made quickly for hungry children just in the door from after-school activities; plus it is vegan (if you use a vegan Worcestershire sauce), gluten-free, and a high-protein meal.
Ingredients
15 oz. (one can) pre-cooked pinto beans or red beans
2 tbsp. barbecue sauce (use your favorite out of the jar)
1 tbsp. ketchup (use your favorite out of the jar)
1 tbsp. molasses
1 tbsp. olive oil
1 tsp. honey
1 tsp. Worcestershire sauce (see note below regarding vegan)
1 tsp. onion powder
Salt and black pepper to taste
Directions
If you want to soak your beans overnight and cook them from scratch, then go for it; but this recipe tastes terrific with canned beans and they are so much easier. There is a nifty trick to cooking with canned beans. You can reduce their gassiness by rinsing them. Just toss them into a colander and run water over them until they stop making bubbles. The human digestive system will produce gas from beans no matter what, but if you eat beans fairly often then you will experience less gas when you eat them. And if you rinse them before throwing them into the pot then you will reduce the gassiness even more.
Combine all the ingredients and warm the beans up on the stove until they are piping hot. Note that Worcestershire sauce usually has anchovies in it. If you prefer to keep the baked beans vegan, use a brand of Worcestershire sauce that says “vegan” on the label. There are a number of varieties and they can usually be found in the natural foods section of the grocery store or at a natural foods specialty store.
This recipe serves three people. Multiply for a larger amount.
Eat well, be well, live deliciously!
Ingredients
15 oz. (one can) pre-cooked pinto beans or red beans
2 tbsp. barbecue sauce (use your favorite out of the jar)
1 tbsp. ketchup (use your favorite out of the jar)
1 tbsp. molasses
1 tbsp. olive oil
1 tsp. honey
1 tsp. Worcestershire sauce (see note below regarding vegan)
1 tsp. onion powder
Salt and black pepper to taste
Directions
If you want to soak your beans overnight and cook them from scratch, then go for it; but this recipe tastes terrific with canned beans and they are so much easier. There is a nifty trick to cooking with canned beans. You can reduce their gassiness by rinsing them. Just toss them into a colander and run water over them until they stop making bubbles. The human digestive system will produce gas from beans no matter what, but if you eat beans fairly often then you will experience less gas when you eat them. And if you rinse them before throwing them into the pot then you will reduce the gassiness even more.
Combine all the ingredients and warm the beans up on the stove until they are piping hot. Note that Worcestershire sauce usually has anchovies in it. If you prefer to keep the baked beans vegan, use a brand of Worcestershire sauce that says “vegan” on the label. There are a number of varieties and they can usually be found in the natural foods section of the grocery store or at a natural foods specialty store.
This recipe serves three people. Multiply for a larger amount.
Eat well, be well, live deliciously!
Saturday, May 28, 2011
Grilled Garnet Yams
This recipe is so simple, there oughta be a law. These yams are totally the best and disappear so quickly that the hardest part is making enough. For 20 people I recommend 3 large garnet yams.
Ingredients
Garnet yams
Olive oil
Directions
Slice the yams about ¼ inch thick. It is not necessary to scrape the skin off first, but do so if you wish. Any yams in the yam family will work for this recipe, but the garnet yams are my favorite. Put the yam slices into a large bowl and coat them generously with olive oil, turning until all pieces are completely covered. That’s it! Just put them on the grill.
Grilling time will vary by how hot your grill is, what type of grill you have, and how many other things are on the grill with the yams. Be sure to spread the yams out so that they are only one layer thick and all yams get the best exposure to the heat of the grill. We usually cover the grill with aluminum foil and poke holes in it to do the yams. Grill them until they are soft yet still firm.
Eat well, be well, live deliciously!
Ingredients
Garnet yams
Olive oil
Directions
Slice the yams about ¼ inch thick. It is not necessary to scrape the skin off first, but do so if you wish. Any yams in the yam family will work for this recipe, but the garnet yams are my favorite. Put the yam slices into a large bowl and coat them generously with olive oil, turning until all pieces are completely covered. That’s it! Just put them on the grill.
Grilling time will vary by how hot your grill is, what type of grill you have, and how many other things are on the grill with the yams. Be sure to spread the yams out so that they are only one layer thick and all yams get the best exposure to the heat of the grill. We usually cover the grill with aluminum foil and poke holes in it to do the yams. Grill them until they are soft yet still firm.
Eat well, be well, live deliciously!
Grilled Marinated Jumbo Portobello Mushrooms
This recipe works best if you use large (jumbo-sized) Portobello mushrooms. After you grill the marinated mushrooms, you can slice them up to serve. Note that this recipe works best if you marinate the mushrooms overnight.
Ingredients
3 jumbo Portobello mushrooms
sesame oil or chili sesame oil
soy or tamari sauce (use wheat-free for a gluten-free meal)
onion powder
crushed garlic (or garlic powder)
Directions
Remove the stems from the mushrooms and place them with the underside facing up. Take the first mushroom and place it in a round bowl or storage dish. I usually stack the mushrooms in a plastic tub that has a lid and can be closed for storage in the refrigerator overnight. You don’t have to marinate these overnight. But they should sit with the marinade in them (as described below) for at least four hours before grilling.
Sprinkle the first mushroom with the sesame oil or chili sesame oil (depending upon whether or not you like spicy food). The oil should soak down into the mushroom. Remember that the mushroom is placed bottom-side-up so that the marinade will seep down into it. Next sprinkle the soy sauce or tamari sauce into the mushroom, and finally sprinkle the onion powder and garlic powder into it. If you use real crushed garlic, you probably want to use about one medium clove.
Stack the next mushroom on top of the first one and repeat the procedure. Then stack the third mushroom on top and again repeat. Preferably allow the mushrooms to sit overnight in the refrigerator. When it is time to cook the mushrooms, put them whole on the grill. After they are cooked (tender and juicy), then you can slice them up to serve. If you have an avid Portobello fan in the crowd, perhaps they will want to eat an entire mushroom like a burger on a bun.
Grilling time will vary by how hot your grill is, what type of grill you have, and how many other things are on the grill with the mushrooms.
Eat well, be well, live deliciously!
Ingredients
3 jumbo Portobello mushrooms
sesame oil or chili sesame oil
soy or tamari sauce (use wheat-free for a gluten-free meal)
onion powder
crushed garlic (or garlic powder)
Directions
Remove the stems from the mushrooms and place them with the underside facing up. Take the first mushroom and place it in a round bowl or storage dish. I usually stack the mushrooms in a plastic tub that has a lid and can be closed for storage in the refrigerator overnight. You don’t have to marinate these overnight. But they should sit with the marinade in them (as described below) for at least four hours before grilling.
Sprinkle the first mushroom with the sesame oil or chili sesame oil (depending upon whether or not you like spicy food). The oil should soak down into the mushroom. Remember that the mushroom is placed bottom-side-up so that the marinade will seep down into it. Next sprinkle the soy sauce or tamari sauce into the mushroom, and finally sprinkle the onion powder and garlic powder into it. If you use real crushed garlic, you probably want to use about one medium clove.
Stack the next mushroom on top of the first one and repeat the procedure. Then stack the third mushroom on top and again repeat. Preferably allow the mushrooms to sit overnight in the refrigerator. When it is time to cook the mushrooms, put them whole on the grill. After they are cooked (tender and juicy), then you can slice them up to serve. If you have an avid Portobello fan in the crowd, perhaps they will want to eat an entire mushroom like a burger on a bun.
Grilling time will vary by how hot your grill is, what type of grill you have, and how many other things are on the grill with the mushrooms.
Eat well, be well, live deliciously!
Grilled Marinated Tofu
I started out marinating and grilling tofu whenever we barbecued for company so that I’d have something to eat. It didn’t take me long to realize that I had to make a lot more than I wanted because this delicious treat would disappear in a flash. (Children tend to love it.) It’s so simple. I recommend that you marinate the tofu overnight before grilling it.
Ingredients
24 oz. nigari or firm tofu
4 tbsp. olive oil
2 tbsp. sesame oil
3 tbsp. soy or tamari sauce (use wheat-free for a gluten-free meal)
2 tbsp. rice wine vinegar
1 tbsp. ground ginger (or more to taste)
1 tsp. onion powder (or more to taste) and/or ¼ c. finely chopped onions
1 tsp. garlic powder (or more to taste) and/or 1crushed garlic clove
Water to cover the tofu (see below)
Directions
Slice the tofu into pieces approximately ¼ inch thick and at least 2 inches square. Pieces can be larger, but should definitely not be thicker than ½ inch. You want them to be easy to turn on the grill without falling apart but thin enough to cook all the way through fairly quickly. Combine all the marinade ingredients in a square dish. Place the tofu into the dish. Add enough water to just cover all the tofu. Lift the tofu pieces to be sure that the marinade coats all of them on all surfaces.
Allow the tofu to sit in the marinade overnight. Turn the tofu a few times so that all surfaces are exposed to plenty of marinade. This recipe also works if you only marinate the tofu for a few hours, but it’s better if it sits in the marinade overnight.
Grilling time will vary by how hot your grill is, what type of grill you have, and how many other things are on the grill with the tofu. Grill the tofu, turning every so often, until the outside is browned and a bit hard or crispy.
If you like spicy food, try using a chili sesame oil instead of the plain sesame oil.
Eat well, be well, live deliciously!
Ingredients
24 oz. nigari or firm tofu
4 tbsp. olive oil
2 tbsp. sesame oil
3 tbsp. soy or tamari sauce (use wheat-free for a gluten-free meal)
2 tbsp. rice wine vinegar
1 tbsp. ground ginger (or more to taste)
1 tsp. onion powder (or more to taste) and/or ¼ c. finely chopped onions
1 tsp. garlic powder (or more to taste) and/or 1crushed garlic clove
Water to cover the tofu (see below)
Directions
Slice the tofu into pieces approximately ¼ inch thick and at least 2 inches square. Pieces can be larger, but should definitely not be thicker than ½ inch. You want them to be easy to turn on the grill without falling apart but thin enough to cook all the way through fairly quickly. Combine all the marinade ingredients in a square dish. Place the tofu into the dish. Add enough water to just cover all the tofu. Lift the tofu pieces to be sure that the marinade coats all of them on all surfaces.
Allow the tofu to sit in the marinade overnight. Turn the tofu a few times so that all surfaces are exposed to plenty of marinade. This recipe also works if you only marinate the tofu for a few hours, but it’s better if it sits in the marinade overnight.
Grilling time will vary by how hot your grill is, what type of grill you have, and how many other things are on the grill with the tofu. Grill the tofu, turning every so often, until the outside is browned and a bit hard or crispy.
If you like spicy food, try using a chili sesame oil instead of the plain sesame oil.
Eat well, be well, live deliciously!
Saturday, May 14, 2011
Sesame Cabbage Salad
This Asian-style slaw makes the perfect side dish for a wide variety of meals. I like to make this salad to go with latkes (and sour cream and apple sauce) for Hanukah. When I host a potluck dinner, I often make sure to have a bag of grated cabbage on hand in case no one brings a salad or in case there are not enough vegetables on the table, and then I just put this dish together quickly so that we all get our veggies. For the really quick version, either don’t bother to brown the sesame seeds or omit them.
Ingredients
16 oz. grated cabbage (equivalent of about 1 head of cabbage)
½ c. finely chopped onion
¼ c. pine nuts
½ c. sesame seeds
½ c. olive oil or coconut oil
2 tbsp. sesame oil
3 tbsp. maple syrup
¼ c. rice wine vinegar
1 tsp. tamari sauce
½ tsp. black pepper
½ tsp. celery seed
Directions
Heat 1-2 tbsp. olive oil in a frying pan. When the oil is hot (a little smoke will appear when it's hot -- then turn the heat down), put the sesame seeds into the pan and, turning frequently, brown them over medium high heat. Set them aside to cool.
Combine the cabbage, onion, and nuts. Add the oils, tamari sauce, and rice wine vinegar, then the maple syrup and spices. Add the cooled sesame seeds. Blend everything completely and allow to sit for a few minutes before serving. The cabbage will diminish in volume once it is completely coated in oil.
Eat well, be well, live deliciously!
Ingredients
16 oz. grated cabbage (equivalent of about 1 head of cabbage)
½ c. finely chopped onion
¼ c. pine nuts
½ c. sesame seeds
½ c. olive oil or coconut oil
2 tbsp. sesame oil
3 tbsp. maple syrup
¼ c. rice wine vinegar
1 tsp. tamari sauce
½ tsp. black pepper
½ tsp. celery seed
Directions
Heat 1-2 tbsp. olive oil in a frying pan. When the oil is hot (a little smoke will appear when it's hot -- then turn the heat down), put the sesame seeds into the pan and, turning frequently, brown them over medium high heat. Set them aside to cool.
Combine the cabbage, onion, and nuts. Add the oils, tamari sauce, and rice wine vinegar, then the maple syrup and spices. Add the cooled sesame seeds. Blend everything completely and allow to sit for a few minutes before serving. The cabbage will diminish in volume once it is completely coated in oil.
Eat well, be well, live deliciously!
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