Cauliflower Corn Chowder

October 1, 2015October 1, 20151 Comment

Cauliflower Corn Chowder

My mom found this recipe in Follow Your Heart’s Vegetarian Soup Cookbook. Throughout the years we changed and substituted different ingredients. This is my dairy-free adaptation of the soup.

Ingredients:

5 c. water

2 potatoes (diced)

1 large onion (diced)

2 c corn (fresh, frozen, or canned – I’ve used all three)

2-3 stalks celery

1/4 head cabbage (thinly sliced, I used purple cabbage but any kind is fine)

1 large head cauliflower (dice the core, reserve the florets)

4 Tbs butter

2 tsp basil

1/4 c. minced fresh parsley (I often omit this)

2 Tbs Spike

2 tsp. granulated garlic

1 tsp dill weed

1 c coconut cream from can

1/2 c soy milk or milk

1 Tbs nutritional yeast flakes

2 Tbs. dried chives

sea salt or more Spike, to taste

To make the traditional dairy version use sour cream instead of coconut cream and add ½ block of cream cheese. Blend together sour cream, cream cheese, and milk. Mix into the soup.

Directions:

1. In your largest soup pot bring to a boil: water, the diced potatoes, onion, 1 cup corn, celery, cabbage, the cauliflower core, butter, and basil. Cook for 1/2 hour or until potatoes begin to dissolve.

2. Add remaining corn, potatoes, parsley, Spike, garlic, and dill weed. Simmer about ten minutes, stirring occasionally.

3. Add reserved cauliflower florets and cook another ten minutes, until they are tender but chewy (almost like clams).

4. Add coconut cream and soymilk. Add the nutritional yeast and chives. Heat gently without boiling.

Zesty Coconut Slaw

September 21, 20153 Comments

Zesty Coconut Slaw + Lime Coconut Dressing

Make it for a party appetizer and eat the leftovers the next day. The slaw will last in the fridge for 2-3 days.

Ingredients:

1/2 head purple cabbage
1/2 head regular cabbage
4 green onions
1/4th cup cilantro (plus more for garnishing)
1/2 cup coconut shreds
1/2 cup almond sheds
1 tablespoon sesame seeds
1 teaspoon lime zest
Juice of 1 lime

Directions:

Toast almonds and coconut shreds on the stove for a few minutes.
Cut the cabbage into thin slices.
Combine all the ingredients and toss with the dressing.

Dressing:

Juice and zest of 1 lime
1/4th cup coconut cream (from a can)
1 tablespoon olive oil
Pinch of salt
Pinch of chili flakes
Cilantro

Black Bean Quinoa Burgers

September 21, 20153 Comments

Black Bean Quinoa Burgers

I served these burgers on a whole wheat bun with Trader Joe’s Sweet Indian Relish and caramelized onions. Sharp cheddar also goes well with this burger. If you do not like a lot of seasoning I would leave out the curry powder and paprika.

Ingredients:

1 cup cooked quinoa

15 oz can (almost 2 cups) black beans

2 tablespoons nutritional yeast

1/3^rd cup almond meal

½ of an onion (minced)

½ teaspoon garlic (finely chopped)

½ teaspoon smoked paprika

1/4^th teaspoon cumin

½ teaspoon curry powder

1/4^th teaspoon ginger

1-2 tablespoons olive oil

Salt and pepper to taste

Directions:

Boil the quinoa with two cups water. Reduce to simmer and cook until all the water is absorbed.
Mix the quinoa and black beans together. Mash.
Stir in the yeast, almond meal, onion, garlic, and the spices.
Mold the mixture into 4 patties.
Heat oil in a pan and fry.

Sweet & Sour Rice Noodles with Collard Greens

September 13, 2015Leave a comment

Sweet & Sour Rice Noodles with Collard Greens

This is an extremely easy recipe to throw together. Rice noodles cook in 1-2 minutes and are healthier than regular whole-grain pasta. The sweet and sour sauce masks the flavor of the greens so even my little brother (who’s 7) enjoyed these noodles.

Ingredients:

1 pack of rice noodles (I used Trader Joe’s Fresh Rice Noodles)
1 bunch of collard greens
olive oil

Boil water and cook noodles for 1-2 minutes. Do not overcook, otherwise the noodles will get mushy and stick together. Sauté the greens until wilted. Combine the greens with the noodles.

Sweet & Sour Sauce:

1 tablespoon red wine vinegar
1 teaspoon brown sugar
1 teaspoon honey
1 tablespoon tamari sauce
½ teaspoon ginger (fresh or powder)
Chili flakes (optional)

Combine ingredients and pour over the noodles. Sprinkle chili flakes on top.

Healthy Restaurants

September 8, 2015September 8, 20152 Comments

Healthy Restaurants

A few of my favorite healthy/organic/farm-to-table restaurants.

Au Lac (Fountain Valley and Downtown LA)

“Cream cheese” and flaxseed crackers with dehydrated onions

Steamed jicama rolls with peanut sauce

Curried rice

The tiRAWmisu

They specialize in Vietnamese/Chinese raw food but also have vegan and vegetarian options. The atmosphere does not match the price of the food; however, the eloquently prepared raw entrées belie the cheesy Chinese décor. The servers are very attentive. Our waitress gave us extra peanut sauce for our leftovers. They serve free filtered alkaline water (at Pressed Juicery it’s $2.50 a bottle). I recommend the steamed jicama rolls with peanut sauce, “cream cheese” and flaxseed crackers, curried rice, kelp noodles chow mein, and the tiRAWmisu. (5 taste, 4 atmosphere, 5 service)

Café Gratitude (Larchmont, Downtown, and Venice) 100% organic plant-based cuisine. Sister restaurant to Gracias Madre. The dishes range from Indian curry to pesto kelp noodles. I ordered the “Fabulous,” raw lasagna with squash blossoms and Brazil nut Parmesan. The vibrant colors in the dishes make them look more like art than food. They offer everything a vegan could wish for—cashew nacho cheese, pumpkin seed pesto, and tiramisu with coconut cashew cream. It is a vegan/vegetarians dream come true but carnivores will love this restaurant too. The freshness and creativity of the food make up for the lack of meat. (5 taste, 5 atmosphere, 5 service)

True Foods (Newport and Santa Monica)

Salmon Dip (not on the menu anymore)

Veggie Crudités

Veggie egg white omelette and Kale-Aid

Watermelon sorbet

Lemon Pie with coconut cream and strawberries (summer seasonal dessert)

My all time favorite restaurant. They offer vegan, vegetarian, and gluten- free dishes as well as sustainable organic meat. Their menu changes seasonally to serve the freshest ingredients but some of my staples are the caramelized onion tart, spaghetti squash casserole, and the flourless chocolate cake. (5 taste, 5 atmosphere, 5 service)

Malibu Farm (Malibu Pier)

Egg sandwich

Seasoned eggs and veggies

I went to the cafe at the end of the pier but they also have a restaurant. The dishes are locally sourced and organic. I got the egg vegetable plate (that comes with potatoes and whole wheat toast) and my friend got the egg sandwich. Large servings for the price and quality. Everything was delicious. You order inside at the front then find a table. They offer indoor and outdoor seating. We enjoyed sitting outside and watching the paddle boarders. Very fast service. (5 taste, 5 atmosphere, 5 service)

Kreation (Santa Monica) 100% organic Middle Eastern cuisine. They offer an array of brunch dishes, tapas, desserts, and juices. I think their tapas are the best items on the menu. I recommend the ash soup, the eggplant dip, and the hummus. The soup is extremely hearty filled with veggies, beans, quinoa, and a dollop of yogurt. For breakfast I recommend the oatmeal almond pancakes and the Mediterranean plate. The pancakes are filling but do not feel unhealthy (check check out my pancake recipe here). (4 taste, 5 atmosphere, 5 service)

Euphoria loves Rawvolution (Santa Monica) Raw, organic, vegan. Stop in for a quick and healthy snack like the lentil chili or bok choy salad. They also have delicious raw desserts. They list all their ingredients on their website. (3 taste, 4 atmosphere, 5 service)

Old Vine Café (Costa Mesa)

Quinoa and vegetables

Italian-inspired café located at the Camp. Elegant and refined but casual. Large selection of wine. Recommend: Quinoa and vegetables and pulled pork panini. (4 taste, 4 atmosphere, 5 service)

Urth Caffé (Beverley Hills and Santa Monica)

Spanish Latte and Thai Tea Latte

With multiple locations all over LA, Urth has become a staple restaurant for LA foodies. They specialize in organic coffees and breakfast items. I prefer their tea lattes though. My favorite is the Thai Latte. It tastes like a hot version of a Thai Iced tea. My favorite breakfast dish is the salmon and eggs served with brioche and arugula. My mom’s favorite is the beef hash and the eggs verde. You cannot go wrong here. (5 taste, 5 atmosphere, 4 service)

Celebration Dinners

September 7, 2015September 7, 2015Leave a comment

Celebrations

These are my favorite restaurants for special occasions.

The Ivy (Beverly Hills and Santa Monica) Very fancy and well-known.

Fried calamari and oysters

The halibut

My mom and our family friend Nu

I came here for my 21^st birthday. You are greeted with complimentary champagne and ushered into an elegant living room with a live pianist and fireplace. The whole restaurant is covered in huge floral printed couches and pillows. We ordered the fried calamari, oysters, halibut, black cod with ginger coconut curry, and wild swordfish. While the food was delicious, this is a place you go to enjoy the atmosphere. The servers make your experience very magical and special. Dessert is brought out with a firecracker candle. There is a good chance you will see a celebrity—we saw Larry Flynt. Recommend: The black cod with fresh ginger and coconut curry. Atmosphere: lavish and elegant (5 taste, 5 atmosphere, 5 service)

Animal (N. Fairfax) Very creative and adventurous tapas food.

Grilled Quail, Plum, Pomegranate, and Apple

Pig ear with chili lime and egg

Part of Jon and Vinny’s restaurants (Son of a Gun, Trois Mec, and Petit Trois, Helen’s). We shared the bone marrow, grilled quail, pig ear, BBQ pork belly sandwiches, and ended the meal with the yellow peaches mocha and brown butter ice cream. The servers are eager to recommend dishes for first-timers. Recommend: The bone marrow and pork belly sandwiches. Atmosphere: dimly lit, chic (5 taste, 4 atmosphere, 5 service)

Lucques (West Hollywood) Refined and pricey.

Scallops

Chocolate tart with espresso hazelnut and cardamom ice cream and the shortcake with pistachio ice cream

I came here on my college graduation night with my family. The servers are very attentive. The owner actually checked in on us and asked how our meal was. We ordered the scallops, the halibut, the market fish, and the lamb. For dessert we ordered the chocolate tart with espresso hazelnut and cardamom ice cream and the shortcake with pistachio ice cream. The food is decent but not the best I’ve tasted in that price range. Recommend: the scallops and the halibut. Atmosphere: elegant, sophisticated. (4 taste, 4 atmosphere, 5 service)

Sugar Fish (Brentwood) Upscale sushi.

I came here for the four-course Dine LA meal: First course – seasoned edamame; second course – one piece of salmon sashimi; third course – 4 pieces of sashimi (albacore, salmon, yellowtail, and scallop). My favorite was the scallop piece. The fourth course was a toro hand roll. Cost $20. Recommend: “Trust Me” meal. Atmosphere: clean, simple, trendy. (5 taste, 5 atmosphere, 5 service)

Flores and The Ladies Gunboat Society (on Sawtelle Blvd.) Rustic chic LA restaurant.

Unfortunately, I did not take any photos but check out their Yelp Page! Flores uses fresh ingredients but takes it to the next level with rich flavors and decadent sauces. Everything is served family style. The décor of Flores is a fairy’s cavern meets a grandma’s living room with vintage-style mismatched silverware and plates. We ordered the house made biscuits with maple butter and sea salt, toasted farro risotto, seared diver scallops, and salmon. The desserts are out of this world. We ordered the vanilla bean cake with mascarpone mousse and the berry crumble with buttermilk ice cream. The cake was extremely moist and rich. Recommend: the biscuits, scallops, and vanilla bean cake. Atmosphere: trendy, vintage/rustic, modern eclectic. (5 taste, 5 atmosphere, 5 service)

Quinoa Kielbasa Stuffed Bell Peppers

September 6, 20151 Comment

Quinoa Kielbasa Stuffed Bell Peppers

Ingredients:

1 cup quinoa

2 cups water

1 teaspoon olive oil

1 onion

1 teaspoon fresh garlic (finely chopped)

1/4^th cup walnuts

3 kielbasa sausages (or another 1/4^th cup nuts)

3 medium bell peppers

½ cup cheddar cheese (optional)

Cilantro

Salt and pepper to taste

Boil the quinoa with two cups water. Reduce to simmer and cook until all the water is absorbed.
Sauté the onion and garlic for three minutes.
Add the walnuts and kielbasa (cut into small pieces).
Cut the insides out of the bell peppers.
Pour the mixture inside the bell peppers. Sprinkle cheese on top.
Cook at 350º for 20-25 minutes.
Let cool then top with cilantro.

Upscale OC Fast-Food

September 4, 2015September 4, 2015Leave a comment

Upscale Fast-Food

Here are some of my favorite casual restaurants in OC.

East Borough (Culver City and Costa Mesa) Authentic Vietnamese food with a trendy street-food vibe.

Veggie spring roll and kale salad

New age Vietnamese café that uses fresh ingredients. The location in OC is at the Camp. I like to sit outside at the large wooden table under the awning. Recommend: the pho baguette, the borough spring roll, and pickled mango kale salad. The iced coffee is good too. (5 taste, 5 atmosphere, 5 service)

The Melt (Orange County and Los Angeles) Gourmet grilled cheese sandwiches.

Simple menu with burgers and grilled cheese sandwiches. You can add grilled bell peppers for free. I ordered the cheese steak melt and dipped it in the tomato soup. Great place for kids. Recommend: The cheese steak melt and sweet potato fries. (4 taste, 4 atmosphere, 5 service)

Luna Grill (Aliso Viejo, Lake Forest, and Irvine) Healthy Mediterranean food.

Mahi Mahi Plate

Gyros Plate

Sample Platter

Healthy and quick Mediterranean food. REAL certified. This is awarded to restaurants that use fresh and sustainable ingredients. We ordered the sample plate (falafel, stuffed grape leaves, couscous, hummus, and pita bread), the gryos plate, the mahi mahi plate, and the lamb kabob plate. The plates include rice, grilled tomatoes, and grilled carrots. The mahi mahi was overcooked but overall everything was very tasty. Vegetarian options available. Recommend: The sample plate and the falafel. (4 taste, 5 atmosphere, 5 service)

Urban Seoul (Irvine) Modern and trendy Korean food.

Bibimbap

Urban Seoul adds a Korean twist to Mexican/American dishes. They have a kimchi quesadilla, gogi sliders, and pork belly tacos. The food is spicy and flavorful. Recommend: the Kalbi burger and Bibimbap (a classic Korean rice dish). (5 taste, 5 atmosphere, 5 service)

Fins (Mission Viejo) Create your own poke bowl.

Two salmon poke bowls (one with a seaweed salad)

Simple and fresh poke bowls. The setup is like Chipotle. You choose a fish (tuna, albacore, spicy crab, or salmon) and rice (brown or white). Then there are a variety of toppings and sauces to add on top. Everything tasted fresh. I only wish they were more generous with the toppings. The bowls are small compared to Chipotle. Recommend: The salmon and sesame dressing. (4 taste, 4 atmosphere, 4 service)

TLT (Irvine and Westwood) Mexican/Asian fusion.

Daily special. Kogi beef lettuce wraps with peanut sauce.

TLT grew out of the Lime Food Truck. The food is unique and full of flavor. They have tacos, sliders, and veggie sides with an added flair. Lots of spices and marinades. They also serve craft beer. On the weekends they have $15 bottomless mimosas and a brunch menu. The photo is a daily special—kogi beef lettuce wraps with peanut sauce. Recommend: PBAT (braised pork belly sandwich), Brussels Sprouts (with prosciutto and chipotle-honey aioli), and Seared-Ahi Tuna Taco. (5 taste, 5 atmosphere, 5 service)

Le Pain Quotidien (LA and OC) French countryside bakery.

Chicken curry with cranberry chutney tartine

Smoked salmon with dill tartine

Simple French boulangerie-esque café with communal tables. I love their almond milk mocha. The mocha has real cocoa and is bitter unless you add sugar. They have delicious breads and spreads. The photos are of the smoked salmon with dill tartine and the chicken curry with cranberry chutney tartine. The tartines are tasty but would be better if the bread was toasted. Recommend: The Lorraine Quiche. (3 taste, 5 atmosphere, 5 service)

Zucchini Frittata

September 2, 2015Leave a comment

Zucchini Frittata

A light breakfast or lunch dish, even kids will enjoy. Delicious with or without cheese.

Ingredients:

1 teaspoon butter or earth balance
2 ½ cups shredded zucchini (about 6 small zucchinis)
2 eggs
1 tablespoon nutritional yeast (or 1/4^th cup parmesan cheese)
2 tablespoons almond meal
Salt and pepper

Butter a baking dish. Shred the zucchini and squeeze out as much water as possible. Add the eggs, nutritional yeast, almond meal, salt, and pepper. Mix together. Pour in baking dish.

Topping:

1 teaspoon butter or earth balance
2 tablespoons almond meal
1 tablespoon nutritional yeast (or 1/4^th cup parmesan cheese)

Melt butter then mix in the almond meal and nutritional yeast. Pour over the zucchini mixture. Bake at 350º for 15-20 minutes.

Zucchini Noodles

September 2, 2015Leave a comment

Zucchini Noodles

2 zucchinis
1-2 teaspoons olive oil
Juice of 1 lemon
½ teaspoon lemon zest
1 teaspoon rice vinegar
Pinch of chili flakes
1 tablespoon pine nuts (optional)
Top with cilantro (optional)
Salt and pepper to taste

Shred two zucchinis.
Squeeze as much water out as possible.
Sauté in well-oiled pan for 3 minutes.
Add lemon juice, lemon zest, rice vinegar, chili flakes, pine nuts, salt, and pepper.
Top with cilantro.

Bella's Belly

Where brussels sprouts and ice cream happily coexist

Category: lunch/dinner

Cauliflower Corn Chowder