Monday, February 28, 2011

Beets and (Stinging?!) Nettles

As a vegan, one of the things I have to focus on is making sure I'm eating foods that are rich in protein and iron. I don't think supplements are the answer, and I also try to stay away from packaged and processed foods, so I try my best to choose natural nutrients.... like beets and stinging nettles!

Beets: "At about 35 calories per half cup, beets are rich in vitamins A and C, and also give us folates, calcium, iron and potassium." (Thank you to theCitycook.com)




Stinging nettles: "Nettle is packed with vitamins, minerals, and amino acids that are readily absorbed by our bodies when eaten as a whole food. They are high in calcium, magnesium, iron, potassium, and B complex vitamins (among others) and they are also a great source of protein." (Thank you learningherbs.com)




I like to boil beets, I tried baking them once and they didn't taste as good as they do boiled. You can add them to a salad, mix them with other roasted veggies and drizzle with olive oil, and so much more.









Boiled Beets
Trim the beet greens
Wash
Bring a pot of salted water to a boil
Place the beets in the pot and reduce the heat to a simmer
Cover the pot and cook on a simmer for about 45 minutes
Poke with a knife to make sure they are tender
Drain
Peel the beets before they cool off
Slice
and enjoy!

Last Sunday I found these at the Moraga Farmer's Market. I was stoked that I found another source of protein but I was a little afraid to try them...

Stinging Nettles can be used on top of a pizza, in your pasta, or any other way you would eat leafy greens. But beware- they do sting, and evidently pretty badly. So do not touch them until they have been cooked. I purchased mine at the farmer's market where they had them in a plastic bag. I was advised to just dump them out of the bag and into a sauce pan without washing them. In order to take the "sting" out of stinging nettles, you have to cook them for 2 minutes in olive oil. I cautiously sauteed them in some garlic olive oil from the Temecula Olive Oil Co. for 2 1/2 minutes (to be on the safe side) and then drained and rinsed them after cooking them (because I was still a little afraid the stinging oils were still lingering). I topped my whole wheat, mushroom, garlic, and onion pizza with these greens and they added a ton of delicious flavor (and protein!) to the pizza.

Saturday, February 26, 2011

Citrus Sugar Cookies















- 3 3/4 cups all purpose flour
- 2 eggs worth of Ener-G
- 1 1/2 cup sugar
-2 teaspoons baking powder
- 2 teaspoons vanilla extract

Mix the Earth Balance, citrus olive oil and 1 cup of the sugar together in a large bowl. Continue to mix in the Ener-G egg replacer, vanilla and vegan cream cheese. Add the the baking powder and gradually add the flour to the mixture. Using your hands to knead the dough usually works best here. Split the dough into two loafs, wrap, and refrigerate for at least hour.

Preheat the oven to 350 degrees. Lightly flour the surface you're working on, roll out the dough, cut into your desired shapes and gently press the remaining sugar onto the top of your cookies. Bake for 12 minutes and enjoy! (Makes around 30 cookies)

XO- T

Ratatouille
















This is one of my favorite dishes... especially when it's over penne pasta. It calls for simple ingredients, and, according to the movie Ratatouille, it was once a peasant dish.















My sous chef, Bella, and I tried Julia Child's recipe and loved it. You can find her recipe here. Bon Appetit :)