Thursday, March 18, 2010


Black Quinoa Risotto
Originally uploaded by fromhils

4 C Porcini Stock (may substitute vegetable or chicken) I use Star brand Porcini Bouillon Cubes

1 C Black Quinoa

1 sm Shallot chopped

1 Heirloom Squash (Acorn, Winter, Butternut will also work)

2 T Chopped Toasted Almonds

1 T Chopped Toasted Sage

Salt & White Pepper

¼ t Cayenne

1 T Extra Virgin Olive Oil

Step 1:

Peel and cube Squash, cubes should be approx. 1” squares

Step 2 (make stock):

If using the Porcini Bouillon: in medium saucepan bring 4 C water to boil, add 1 porcini bouillon cube and dissolve. Reduce heat to low. If using prepared stock simply bring to a boil then reduce heat to low.

Step 3:

In separate large bottom saucepan with heat on medium-low add oil, shallots and a pinch of salt, stirring occasionally.

When Shallots start to become translucent add cubed squash to pan, add salt, white pepper & cayenne to the squash then stir to coat w/the oil and shallots. Cover and cook for approx. 2 mins.

Using a standard size soup ladle add 1 ladle full of warm stock to squash mixture, stir and cover for another couple minutes.

Step 4:

Add quinoa to pan, stir to integrate with squash mixture, add a ladle full of stock and continue stirring, as liquid is absorbed by the squash and quinoa add more a ladles worth at a time while stirring constantly. After 3 ladle worth of stock have been incorporated, add 2 additional and allow to cook covered until fully incorporated.

Continue adding stock until the quinoa reaches the desired consistency.

Step 5:

While Quinoa is cooking, chop almonds and sage.

To toast almonds: Cook In a dry skillet over high heat stirring constantly, remove to paper towel when browned

To Toast Sage: Add 1 t olive oil to small skillet, heat on high, add sage. Once it begins to brown remove to paper towel.

Plating the dish:

Scoop Quinoa Risotto into bowl, sprinkle the top w/ toasted almonds and crunchy sage.


Thursday, March 4, 2010

Vegan Wild Mushroom Tacos With Almond Cream

INGREDIENTS, makes 4 tacos:

For Tacos:

8oz Mushroom Sampler Package (I used: MYCOPIA® Brand Chef Sampler,

1 T Extra Virgin Olive Oil

¼ t Cayenne

¼ t Cumin

1 T Ground Chipotle

1 T “Carne Asada” Seasoning (I use El Mexicano brand:

1 C Water


4 Organic Sprouted Whole Kernel Flourless Corn Tortillas, I used Food for Life brand

1 C Spinach (Arugula or Mache would also be excellent)

For Almond Cream:

1T Almonds Blanched & Slivered

½ C Plain-Unsweetend Almond Milk

¼ t Cayenne

¼ t Cumin

Salt as needed

Step 1:

Clean and Trim Mushrooms, Slice if needed.

Step 2 (prepare Mushrooms):

Add Olive Oil to a very hot large deep sided skillet (or cast iron pan), Add Mushrooms and a pinch of salt. Continue to cook on Med-High heat stirring occasionally until they begin to soften.

While mushrooms cook, mix together Cayenne. Cumin and Carne Asada Seasoning

Step 3:

Add seasoning mixture to mushrooms, stir to incorporate, reduce heat to med-low and add water. Simmer, stirring occasionally, until all water has evaporated.

Step 4:

While mushrooms simmer prepare Almond Cream. Place all dry ingredients in food processor and mix until the consistency of superfine cornmeal. When proper consistency is reached slowly add almond milk while continuing to process. Final product should have the consistency of crème fraiche. Note: there may still be tiny pebbles of almond.

Step 5:

Heat Corn tortillas in warm oven. Clean & Chop Spinach. Slice Avocado.

Plating the dish:

Place 2 warm tortillas on each plate, place 1/4th of the chopped spinach on each tortilla. Cover this w/ 1/4th of the braised mushrooms, then 1/4th of the sliced avocado. Spoon a dollop of Almond Cream over each taco. Season w/ additional cayenne or hot sauce to taste.