Chocolate Almond Butter

I have always been a big fan of nut butters, especially almond butter.  Justin's Almond Butter is by far the best I have found.  I comes in convenient single serving packets, which are ideal for hiking, skiing, camping, or any other activity as you may find the need for easy travel almond butter.  Justin's also makes peanut butter.  Their nut butters come in original, maple, and honey.  And now they have chocolate!!!! Now typically would not have bought chocolate almond butter had I seen it in the store, but it came to me by mistake, so I figured I'd give it a try.  Let's just say, chocolate almond butter on an orange or apple it an amazing dessert!!!! I suggest this to anyone with a sweet tooth that is trying to cut out chocolate bars.

Lunch time dessert while skiing this weekend!

Flirting with Fish

So I have been completely vegan for over a year now. I follow macrobiotics, as best as I can, focusing on whole grains and tons of veggies.  However, many macrobiotics eat fish, although it is optional and based on preference. Fresh fish and sea foods (seaweed and sea vegetables) are an important part of the macrobiotic diet. Fish (including shellfish) is a reliable source of protein, minerals (iron, selenium and iodine), vitamins and essential fatty acids. The livers of white fish (cod and halibut) are a particularly good source of vitamins A and D.  I have decided to work a little fish back into my diet.  I am a particularly active person and have noticed that during the winter months it does take quite a bit to get to that satisfied feeling when eating. I have been skiing and taking spin a ton in the last few months and feel like an extra serving or two of fish a week will really help me keep from overeating. So, I was inspired by Blake Sachs and Austin Lin to try a fish in foil recipe. Austin has been raving about it for as long as I can remember and Blake just posted a recipe on her blog (http://binanutshell.blogspot.com/) so I figured I'd give it a go.

Chilean Sea Bass in Tin Foil

2 4-oz pieces of Chilean sea bass

1 lemon

1 shallot

2 tbs. white wine

Salt and pepper

Fresh rosemary

1 tbs. earth balance butter

Preheat over to 400 degrees. Prepare 2 pieces of tinfoil large enough to wrap up the salmon. Place sliced lemon wedges on the bottom, place fish on top.

Season the salmon with salt and pepper. Cover with shallots and rosemary. Place white wine and lemon juice over the fish and shallots. Place a dollop of Earth Balance butter on top and wrap in foil. Cook on a baking sheet in oven for 20 minutes.

Side Dishes

Pasta with blanched broccoli
 in a garlic white wine sauce-
By Chef TKC!

Watercress salad with
 pressed radishe and toasted pine nuts,
in a mustard red wine vinagrette.

Crepes and Skiing- What Could Be Better?

This weekend I had my first ski date with Sunday River in Maine. While it was unusually cold this weekend, that did stop the fun.  We skied all day Saturday, when I wasn't warming up my feet and then made an amazing dinner Saturday night.  My amazing friend Francois, who is French, offered to make authentic crepes for our entire group.  His authentic recipe included eggs, so I found a substitute batter for vegans. Everyone brought their own fillings!  I hope you enjoy it!

Vegan Crepes- Batter

1 c. flour
1/2 c. soy milk
1/4 c. earth balance, melted
1/4 tsp. salt
1 tbs. sugar (optional, for sweet crepes)
1 tbs. vanilla (optional, for sweet crepes)
2 tbs. brandy or other liquor (optional, for sweet crepes)

Mix all ingredients together in a bowl and mix with an electric mixer until blended.  Pour into a 2 cup measuring cup and refrigerate for 20-30 mins. Heat a non stick or stainless steel frying pan to medium heat with a drop or two of vegetable oil. (Too much oil and your crepe will slide all over the pan and not take shape).  Pour your desired amount of batter into the pan and tilt the pan to coat the base of the pan. (See pic that follows). Cook until golden and flip.  Add fillings and fold closed. Enjoy!

Chef Francois and his assistant Allie A. 

Wild Mushroom and Wilted Frisee (Curly Endive)

Saute your choice of wild mushrooms, I choose royal trumpet and chanterelle, with earth balance butter and oilive oil.  Add a dash of SI sea salt and fresh rosemary.  Saute until translucent.  Place your desired amount of Frisee in the pan atop the mushrooms and cover, letting the Frisee wilt.  About 30 seconds to 1 minute.

Final Product- YUM

Ski House Cooking!

Now that I'm in my third year of law school I have finally been blessed with more time on the weekends.  As such, I have been skiing quite a bit.  Two weekends ago I was lucky enough to be invited to ski with some friends in VT. As a side note, I have very few friends that are vegan but I love to cook, even if it means cooking meat.  That said, I typically limit my cooking of carnivore meals to meat sent to me by my mom.  My mom does some outfitting up the White River in Colorado and sent me some fresh elk from this season's hunters. So, during my this ski trip we combine forces and made one amazing meal.  We cooked an elk tenderloin my mom sent me, seasoned with sea salt and pepper then rubbed with fresh thyme and rosemary and grilled rare.  The "master chef" CI made an amazing arugula, radish, and toasted pine nut salad with a light dijon, lemon, and red wine dressing.  I also made a roasted butternut squash soup with a cashew cream and mushroom cakes.  Last, our amazing grill master cooked up some asparagus with fresh garlic.

MUSHROOM CAKES: saute a variety of your favorite mushrooms in earth balance butter with fresh rosemary, I used crimini and shiitake.  Take half the mushrooms and blend in a blender or food processor with a few tablespoons of almond or soy milk.  Add the processed mushrooms with the remaining sauteed mushrooms in a bowl, mix in panko bread crumbs until thick and you can make patties.  Bake at 350 for 15 minutes, then lightly pan fry, serve hot.

Snowy day pumpkin pancakes

So my dear friend Jenny flew all the way from Chicago to Boston for an interview for medical school, only to have this crazy winter storm cancel her interview and flight. So...we had a sleep over and then made an amazing brunch the next day.

1 cup of you favorite pancake mix
1 cup almond or soy milk
1/2 cup fresh cooked pumpkin (i cook mine in a pressure cooker)
1 tsp. safflower oil (optional)
allspice, cinnamon, and nutmeg to taste
touch of agave

blueberry reduction
1/2 cup fresh blueberries
1/4 cup water
2 tbs agave

bring blueberries, water, and agave together in a small saucepan and bring to a boil, reduce to a simmer until thick, place on top of your favorite pancakes.

Leaf Restaurant Boulder

While I was home over break I was advised by Sherri Kalm to try Leaf, a vegetarian restaurant in Boulder.  So I took my baby sister, Kaitlyn, who is also a vegetarian.  We ordered the tempeh reuben with sauerkraut and vegan remoulade and the roasted poblano sandwich with avocado, onion, veganaise, fontina cheese and mustard.  Everything was amazing! They also have great brunch options.  Try this place next time you are in Boulder.

Kiva Entrepreneur Loans- Dedicated to Combating Poverty

I am the Co-Chair, along with my amazing friend Sarah Herbert, for the Environmental Law Society at New England Law Boston, and our society just made its first Kiva Loan. Check out this every inspiring organization. http://www.kiva.org/

Kiva's mission is to connect people, through lending, for the sake of alleviating poverty.

Kiva was born of the following beliefs:Kiva empowers individuals to lend to an entrepreneur across the globe. By combining microfinance with the internet, Kiva is creating a global community of people connected through lending.

• People are by nature generous, and will help others if given the opportunity to do so in a transparent, accountable way.
• The poor are highly motivated and can be very successful when given an opportunity.
• By connecting people we can create relationships beyond financial transactions, and build a global community expressing support and encouragement of one another.

Kiva promotes:

• Dignity: Kiva encourages partnership relationships as opposed to benefactor relationships. Partnership relationships are characterized by mutual dignity and respect.
• Accountability: Loans encourage more accountability than donations where repayment is not expected.
• Transparency: The Kiva website is an open platform where communication can flow freely around the world.

As of November 2009, Kiva has facilitated over $100 million in loans.

Lentil Soup

 1 cup red lentils, rinsed and drained
2 onions, finely chopped
2 garlic cloves, finely chopped
1 carrot, chopped
2 tbsp olive oil
2 bay leaves
generous pinch of dried marjoram or oregano
6 1/4 cups vegetable stock
2 tbsp red wine vinegar
salt and black pepper to taste

1. Put all the ingredients except for the vinegar and seasoning in a large, heavy-based pan. Bring to a boil over medium heat, the lower the heat and simmer for 1 1/2 hours, stirring the soup occasionally to prevent the lentils from stick to the pan.
2. Remove the bay leaves and add the red wine vinegar, with salt and pepper to taste. If the soup is too thick, thin it with a little extra vegetable stock.
3. Serve hot, accompanied with warm crusty rolls.

Cinnamon-spiced Chickpea and Vegetable Soup

1 large onion, chopped
5 cups vegetable stock
1 tsp ground cinnamon
1 tsp turmeric
1 tbsp fresh grated ginger
pinch of cayenne
2 carrots, diced
2 celery sticks, diced
4 oz can chopped tomatoes
1 lb floury potatoes, diced
pinch of saffron strands
14 oz can chickpeas, drained
2 tbsp fresh cilantro, chopped
1 tbsp lemon juice
salt and pepper to taste

1. Place the onion in a large pot with 1 1/4 cups of the vegetable stock. Bring to a boil, reduce heat and simmer gently for about 10 minutes.
2. Meanwhile, mix the cinnamon, turmeric, ginger, cayenne and 2 tbsp of stock to form a paste. Stir into the onion mixture with the carrots, celery and remaining stock.
3. Bring to a boil, stirring continuously, and reduce the heat. Cover and simmer gently for 5 minutes.
4. Add the tomatoes and potatoes and heat until simmering gently again, then cover and cook for 20 minutes.
5. Add the saffron, chickpeas, cilantro and lemon juice. Season to taste and heat briefly, then serve.


My dad made this amazing soup while I was home. It was so filling, but we decided that it may need a longer cook time to really allow the vegetables to take on the spices. Enjoy!

Grilled Cheez

So yesterday I got to cook my little sister, Alicia, over her lunch break.  I figured if we went out we would be too rushed and not get to enjoy our time together as much.  So on this winter day, I made the classic tomato soup and grilled cheez.   I picked up some organic tomato basil soup from Bamboo market and some fresh sliced bread.  For my grilled cheez sandwich I used Daiya cheddar cheese and added fresh sliced tomato and avocado.  (My sister isn't vegan so she was treated to a Gouda filled grilled cheese with tomato and avocado).  I also added a little nutritional yeast and fresh avocado to my soup to give it a creamy flavor. Perfect meal on a wet snowy winter day...way yummy.