Raw Vegan And Surfers

Fried Avocado Mini-Tostado
Crispy Buckwheat Shell, Spicy Peppita Sauce, Chopped Spinach, Cilantro, Corn, Juliened Zucchini or Cucumber and Fried Avocado.


My favorite....
Chipotle Ranch Wrap
Carrot Flax Wrap filled with Spinach, Green Onions, Chopped Farm Fresh Vegetables, Peppita queso and Chipotle Ranch Dressing.


Portobello Soft Tacos
Marinated Portobello Taco with Spicy Cheese, Corn, Red Bell Pepper, Cilantro Salsa and macadamia Sour Crème on a Flax Taco Shell.


I just spent a few days with my daughters, one of which eats very healthy, vegan whenever possible. In Southern California many restaurant offer vegetarian and vegan on their menus because everyone weighs 110 pounds around there. Yes I am a whale.

I like to eat healthy because it tastes good and it feels good and then I can eat crappy with a clear conscience. I can do vegetarian very easily, but vegan means no dairy, no honey, no eggs, no anything that comes from an animal. What about happy cows in California? Yeah, I am not going to give up my cheese, butter, ice cream, sour cream or honey. I just want the animals treated well. Dominion = compassionate responsibility. I wish Christianity would realize that.

If we are going to do this then let's do it right. Raw vegan. Where I live a restaurant like that would last about 45 minutes, just long enough for the taco trucks to roll by.

So we went to one of her favorites '118 Degrees' in Costa Mesa which only offers raw vegan. To explain from their menu....
Why 118 Degrees?
118 Degrees is the commonly accepted temperature at which the natural enzyme value and nutritional contents of raw plant foods begin to break down and become useless for the body. One benefit of eating raw food is the energy derived from the enzymes and phyto-nutrients available in foods that are still living!
Nut Cheese?
Many people ask how we can have the word cheese on a vegan menu. The answer is that all of our cheeses are made by blending fresh herbs with sprouted nuts and seeds.

Unless you must have animal flesh to feel satiated this was really very good. Sort of like everything being a salad. We ordered the 3 items above, my favorite being the Chipotle Ranch Wrap.

**********

Also going on was the U.S. Open Surf Championships.
Beach, sunshine, surfers and lifeguards?
You don't have to slap me upside the head twice.








Now I don't think I look too bad for my age.
But....there is nothing like walking down the beach with your two daughters for a quick reality check.


I did meet a nice male friend though.
His name is Parker.
Look at those eyes, they could make a woman melt.

Pesto Asparagus with Chevre

Spring has begun.
Primroses are at the store for sale.
Asparagus is 87 cents a pound.
And birds are back.
I love to listen to the birds singing as dusk begins.
They have so much to chatter about when they come home to nest for the night.
I often wonder if they talk about their day and who had the closest encounter with my cat, who has the best feathers or if one tree of birds is the bad neighborhood that little birds are told to stay away from.
They settle me with their singing and I am in awe of creation.
There is so much in nature we are out of touch with anymore.
We have covered everything with concrete and the only thing left in the neighborhood seems to be ants, flies and mosquitos.
And birds thank goodness.

So, 87 cents a pound for asparagus.
And does anyone know where the cents key is on a Mac?
I could make a meal out of just asparagus, steamed corn or a baked potato.
Or ice cream.
Or some days Tequila.

Back to asparagus.
First, I hate the tips.
I know, I am the only one.
Send me a stamped envelope and I will send the tips to you.

This is quick, fresh and garlicky.
Probably good for keeping vampires away.
Although after the Twilight movie I am not so sure I would send some of them away.

PESTO ASPARAGUS WITH CHEVRE
serves 4

24 spears asparagus, washed and ends snapped off
Kosher salt
1/2 c pesto, lightly warmed
2 cloves garlic, finely minced
2-4 oz chevre goats cheese, crumbled
12 large basil leaves, chiffonade
1-2 oz pine nuts, whole or smashed

Steam asparagus for 3-4 minutes until just tender when pierced with a sharp knife.
Drain well and pat dry with a few paper towels, then plate.
Toss a good pinch of salt over asparagus.
Drizzle pesto over asparagus.
Sprinkle garlic on top.
Then crumbled chevre.
Then basil chiffonade. To chiffonade, place leaves on top of each other and tightly roll them. Using a very sharp small knife, slice into fine strips.
Then pine nuts. Smashing them is very easy using the flat side of a large knife and pounding with your hand or fist.
Serve hot or at room temperature.


If you have this platter, don't put hot asparagus on it. It took about 3 minutes, then I heard a snap and had to toss the whole thing. I loved this platter, loved it. Luckily I had two. And there was more asparagus to eat in the kitchen. Yum.

Salt Crusted Baked Potato

Potato, good!
I quote the TV show friends often, particularly Joey and Phoebe. Joey's love for food is part of his charm. When Rachel (who never cooks) made a traditional English trifle and mixed it with a shepards pie recipe on accident, Joey's comment was.... "Well, I like it. I mean, what's not to like? Custard, good. Jam, good. Meat, good!" Yeah, I've got a million of them that I live by.
Anyways, often we expect food to be less when less is done to it, which is simply not true for many things. Potatoes are such a perfect example. Give me a baked potato for dinner and you can keep the steak. Just give me all the yummy toppings too. Dr Atkins hated me.
I must say, these are the very best baked potatoes I have ever had, they were lighter and fluffier, and I wish I had bought a much bigger potato. They were even really good without adding anything at all and coming from me that is saying a lot. Yes, after I ate the insides I brushed off the salt and spread a little butter on the peel and ate that too.

Salt Crusted Baked Potato

3 ingredients plus an oven, and toppings of course.

Potato

Butter, to rub over potato, and much more for later

Salt, my favorite: Pink Australian Flake Salt

Preheat oven to 400 degrees.
Wash and scrub potato.
Poke a couple holes in potato with a knife.
Cover potato with soft or melted butter.
Sprinkle salt all over potato.

Place potato in oven directly on middle rack.
Set a pan underneath potato to catch any dripping butter, there will be dripping.
Bake for 1 hour, more if needed.

Add more butter and....
sour cream, lot's of sour cream.

MINE!

Then add fresh cooked crumbled bacon, snipped chives, grated cheese, cracked pepper, whatever you have and love.
Or salsa for Lisa in Jersey, she eats healthy, silly girl.

For a group, I would place the potatoes on a cooling rack over a foil covered baking sheet. Most of what I have read about salt crusted potatoes doesn't say to remove the salt before serving, although I think for guests or on a plate with other food you should, but I like the look of it on the plate by itself and if you open it carefully only a small amount of salt falls into the potato which is fine. For $9.95 you can get one at Terrance Brennan's in New York and they clean it for you with a little brush. Mine was less than a dollar, so there.

Wild Rice Pilaf

If you have never tried wild rice or think you don't like it, make this at least once. Chances are you will be pleasantly surprised. It is hearty with a lot of flavor. It goes well with roast pork, beef or lamb. It freezes well and doubles easily and is good even if it isn't piping hot. I found the basic recipe years ago on the Gibbs wild rice package but it called for canned mushrooms. Eww. So a few changes and presto. Yum. I sometimes add a little sherry to this while I am saute-ing (how do you spell that) the vegetables.

WILD RICE PILAF
Serves 8-12

3 c water
1 c wild rice

6 T butter
1 c celery, diced
1 large onion, diced
3/4 lb mushrooms, diced

1/2 lb bacon
1/2 c parsley, minced
kosher salt and fresh ground pepper to taste


In a medium sauce pan bring water to a boil, add salt, then wild rice.
Cover and simmer for 45 minutes, then drain.
While rice is cooking, in a large skillet, melt butter and saute celery, onion and mushrooms until slightly soft, set aside.
Cook bacon until crisp, drain and crumble.
Add cooked celery, onion, mushrooms and bacon to cooked wild rice and stir to mix.
Add parsley, salt and pepper.

You can do the whole snotty but pretty restaurant molded look above because this does mold pretty well.
Or you can do it the dig right in way below.
You decide.

Layered Sweet Potatoes

We all seem to love Thanksgiving because it is about family and friends and blessings. There are really no presents or obligations. It is about coming home.

I created this a couple years ago and it has gone over really well with everyone. It is totally decadant and very easy because it can be mostly done the day before, then layered and baked the day of.

I hope your Thanksgiving is full of love, laughter, phone calls from those far away and that you will have many precious memories. Be blessed.


LAYERED SWEET POTATOES
Serves 8-12
Feel free to increase or decrease as desired.

4-5 pounds sweet potatoes
1 cube butter
1/2 c half and half
3/4 c maple syrup, this is optional if cost is a factor

1 cube melted butter
1 c Dark brown sugar
1 c toasted pecan pieces
Seeds from 1 pomegranate

Bring a large pot of salted water to a low boil.
Peel sweet potatoes and cut into 2 inch chunks.
Cook your potatoes in just enough water to cover about 20 minutes until done.
Drain very well.
Whip sweet potatoes with 1 cube butter, half and half and maple syrup until smooth and fluffy. This part can be done a day ahead, just bring whipped sweet potatoes back to room temperature before baking.

Layer potatoes in a 2-3 quart casserole dish, pouring 1/3 of melted butter, 1/3 cup dark brown sugar and 1/3 cup toasted pecan pieces in between each layer. I have 5 layers of potatoes and 3 layers of fillings.
Wipe the edges of the dish with a wet cloth for a neater presentation.
Bake on 350 degrees, 30-40 minutes.
Pomegranate seeds on top before serving. You can also add a little dark brown sugar and more pecans if you like to the top.

You can sort of see the layers still after baking.

Early Autumn Dinner

The nights are definitely cooler now, and the daytime goes back and forth not quite knowing exactly what it is. Sort of like a preteen trying to find their place in the world between being a child and a grown up. I think we all like the fall. The summer heat has drained us of our senses and it is nice to let our body rest between seasons before the we are chilled to the bone for a few months.
I do not like winter, I do not like it at all. Too many clothes, too many shivers. It feels lonely in winter. It is dark. But I really love the storms. My attitude is "show me what you got, God, impress me." It is not meant with disrespect...it is in awe of nature. The darkest clouds coming like an army, the wail of the wind as a warning of what is to come and we have no chance of winning, until spring comes once again with new hope.
But for now I can live in the calm. Sort of like Goldilocks, not too hot, not too cold, just right.
There is sunshine almost every day and air that seems cleaner because of it's crispness. People seem to scurry about with the finishing touches of their lives before hibernation begins. And warmer foods are called reminding us of the feeling of being safe and nurtured.

This roast can be done long and slow in the oven also, it is slightly sweet and fork tender. The sweet potatoes are rich with a hint of orange. You could also make sauteed apple slices instead, just caramelize them and sweeten to taste.

I have black dinner plates and a few years ago I bought mummy plates. They are perfect for salad or dessert or a small breakfast or lunch this time of year. Tonight they held salad and as you eat it you begin to see the surprise underneath. But I wanted to share them because they are so cute. And obviously I don't have lighting yet. Forgive and think of the shadows as the shadow monster, even the mummy looks frightened.


APPLE BRANDY ROAST PORK

4 lb pork roast
1 yellow onion
1/2 cup frozen apple juice concentrate, thawed
2 T brandy
10 sprigs fresh thyme
Salt and pepper

1/2 c frozen apple juice concentrate, thawed
2 T brandy
Salt and pepper

2 T butter

Brown pork roast on all sides.
Turn crock pot on low and place sliced onions and a few thyme sprigs in the bottom.
Set pork roast on top.
Mix apple concentrate and brandy and pour on top.
Set the rest of the thyme on top and salt and pepper.
After a 4-5 hours when the roast has defatted(?), drain the pot of liquids.
Now add the next dose of apple juice and brandy and salt and pepper and finish until tender, basting every 1/2 hour.
Remove the roast to a serving plate.
Pour the apple brandy and any juices into a saucepan with 2 T butter and reduce until thicker.
Pour over roast.


ORANGE SCALLOPED SWEET POTATOES WITH BRIE

3 sweet potatoes, approximately 3 lbs total
2 c heavy cream or half and half
1 orange
1 T butter
1/2 lb brie
4 T butter, cut into 16 pieces
Salt and pepper

Preheat to 400 degrees
Peel and slice sweet potatoes into 1/3" slices.
In a blender add the heavy cream and brie and give a quick mix.
Zest and juice the orange and add to cream mixture.
Using 1 T butter, coat a casserole dish large enough to hold the potatoes.
Layer potatoes, butter, salt and pepper, finishing with potatoes and butter as the final layer.
Pour orange/cream/brie mixture over.
Salt and pepper again.
Cover with foil.
Bake 45-60 minutes until just about fork tender.
Uncover and bake 15 minutes more.


WARM APPLESAUCE

4 T butter
4 cooking apples, I used granny smith
1 t cinnamon
4 T dark brown sugar

Melt butter in a large saucepan on medium.
Peel, core and slice the apples and add to pan.
Simmer 20 minutes until tender.
Smash roughly with a potato masher.
Add cinnamon and brown sugar.
Taste and adjust.

Roasted Tomatoes With Chèvre

I grew up with my grandparents on their farm for a few years and it was wonderful. Hanging out in the garden with my Grandma Zeve who would find tomato worms, and with her bare hands, rip them in half (eww) and then throw them to the chickens who ran around all day eating any pests for her. They actually fought over those green juicy fat things. I'm so glad that I'm not a chicken. I remember running barefoot through the dirt carrying jars of water out to my Baba who was on his tractor working in the 40 acres of peaches, or sitting in the cherry tree spitting down cherry pits until I had eaten enough. It was a life every kid should know.

I think once you have had real farm ripe produce, nothing else will ever taste right particularly, when the hands that grew them also belong to the people you love. At the fruit stand yesterday they had ripe tomatoes that were ready for anything. I really never cook tomatoes because there is no need to change what is already a perfect creation. But it was time for something different, and it was well worth the change. Enjoy...


SLOW ROASTED TOMATOES WITH GOAT CHEESE
(the photo shows herbs on the tomatoes in the very beginning, it is too long of a cooking time though and I removed them before putting the tomatoes in the oven and added them back towards the end of baking , but the photo was beautiful so I wanted to show it)

4 vine ripe tomatoes
Olive oil
2-3 garlic cloves
Pepper fresh ground
Salt kosher or other
2 T fresh herb leaves (I used marjoram)
Goat cheese 1 small log of chevre

Preheat oven to 250 degrees

Wash and dry the tomatoes, cut out the stem core, cut in half.
Coat well with olive oil.
Place on parchment lined baking sheet cut side up.
Slice garlic as thin as possible and place 3-4 slices on each tomato half.
Drizzle a few drops of olive oil on top of the garlic.
Pepper and salt.

Bake for 4-5 hours

Add the chopped herbs and bake 1/2-1 hour more.

Place 1 small spoon of goat cheese on each half, a few more drops of olive oil, and a little salt and pepper and return to oven for 5 minutes.

Serves 4.

All you really need is time for this, a lot of time, it is not difficult in any way, shape or form, you just have to wait for them to be done, there is no hurrying 'slow'. Timing really depends on the size of the tomatoes. Mine were 3-4 inches across. I used my very favorite salt...Australian pink flake, but I think I have about 8 or 10 to choose from. And I used marjoram because it is what I had. They are wonderful as a side dish and for BBQ's because the last minute work is so simple, basically a blob of cheese. I started eating them before adding the chevre which was still really good and I almost forgot to take photographs, but do use the chevre, it is even more wonderful together.