Zucchini Bread

There is a brief moment in time, usually the middle to end of September, where the last of the summer produce sits alongside the first harvest of winter squash, pumpkins and apples.  The days still creep up into the upper 70’s, but the mornings and evenings are cooling down, for sure.  A warming corn chowder starts to sound a little more appealing than corn on the cob.  A salad of fresh picked tomatoes, basil, and mozzarella doesn’t sound nearly as appetizing as some hearty bitter greens sautéed with garlic and white beans served with a nice hunk of garlic bread.           

As much as I’m craving kabocha squash, apple cider donuts and roasted Brussels sprouts, I’m trying to cram as much zucchini, eggplant, cucumbers and bell peppers in my mouth as possible.  In a couple more weeks, it’s gonna be squash season until April, so I’m enjoying what I can get until it’s gone.

Luckily, I have several friends that know what the hell they are doing in a garden (unlike myself)and always have an excess of basil, cherry tomatoes, summer squash and zucchini that they are more than willing to give away.

Unfortunately, once I am given all these free vegetables I sometimes have a difficult time using them up before they make their way into the compost bin.  Basil is a no brainer. Freeze it or make an ass ton of pesto and eat it all week long.  Cherry tomatoes can be roasted and thrown into a quick pasta with some of that fresh basil.  Zucchini is one of those vegetables that can be grilled, stuffed or grated and made into fritters. Really, though..my favorite way to eat the stuff is in the form of bread.

I’ve been on the quest to find a tasty, zucchini bread that has SOME redeeming nutritional benefits.  That way when I eat over a half a loaf in a day (breakfast, afternoon snack and as an after dinner treat) I feel no gulit or remorse whatsoever.

Whole wheat flour, walnuts, zucchini, eggs... healthy, right?

Whatever...It could be worse.

Zucchini Bread (makes 2 loaves)

Slightly adapted from 101 cookbooks

1 1/2 cups chopped walnuts, plus a few to sprinkle on top
1/3 cup poppy seeds
zest of two lemons
1/2 cup crystallized ginger, finely chopped
1/2 cup unsalted butter, slightly softened
1 cup sugar
1/2 cup dark brown sugar, lightly packed
3 large eggs
2 teaspoons vanilla extract
3 cups grated zucchini (about 3 medium), skins on, squeeze some of the moisture out and then fluff it up again before using
3 cups whole wheat pastry flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon

Preheat your oven to 350 degrees. Butter the two loaf pans, dust them with a bit of flour and set aside. In a small bowl combine the walnuts, poppy seeds, lemon zest, and ginger. Set aside.

In a large bowl, beat the butter until fluffy. Add the sugars and beat again until mixture comes together and is no longer crumbly. Add the eggs one at a time mixing well and scraping down the sides of the bowl between each addition. Stir in the vanilla and then the zucchini.

In a separate bowl, combine the whole wheat pastry flour, baking soda, baking powder, salt, and cinnamon. Add these dry ingredients to the wet ingredients in two batches, stirring between each addition.

By hand, fold in the walnut, poppy seed, lemon zest, and crystalized ginger mixture. Save a bit of this to sprinkle on the tops of the zucchini loaves before baking for a bit of texture. Avoid over mixing the batter.

Divide the batter equally between the two loaf pans. Make sure it is level in the pans, by running a spatula over the top of each loaf. Bake for about 40-45 minutes on a middle oven rack. Remove from the oven and cool the zucchini bread in pan for about ten minutes, then turn out onto wire racks to finish cooling.

Sesame Banana Bread

I happen to be one of those people that can only eat certain things when they're in disguise.  My list happens to be pretty short, but bananas are in the top three.  The thought of eating a banana straight up kind of skeeves me out and forget about WATCHING someone eat a banana.  It's just TOO much for me to handle.  Maybe it's a texture thing, maybe it's OCD, but unless bananas are IN something, like a smoothie, I just can't get into it. 

Ironically, banana bread happens to be one of my favorite quickbreads. It's as if someone concentrated the delicious flavor of a banana but without the creepy mouthfeel. 

Conventional quickbreads are pretty straightforward.  Flour, sugar, butter or oil and whatever you want to add in.. pumpkin, zucchini, apple, banana etc..
They are great when you want to bring your neighbor, parents or friends a little snacking cake, but when it's just me, I like to switch things up a bit.

You know.. like adding sesame seeds to banana bread.

The flavor combination sounded a little weird at first.  I've only used sesame seeds in savory dishes, but have used tahini (ground sesame seed paste) in sweets and treats with much success so I decided to give it a go.

I wish I could take credit for the deliciousness of this banana bread, but it was all Heidi Swanson.  Her blog, 101 cookbooks, is a constant source of inspiration for cooking with whole foods ingredients.

A combination of whole wheat and white spelt flour makes this bread heartier than using white flour, which most of us are accostomed to eating.  Olive oil takes the place of canola or vegetable oil, and yogurt is added to keep it moist.  The sesame seeds are a welcome addition, giving the bread texture and a healthy dose of calcium. 

Sesame Banana Bread
Slightly adapted from 101 Cookbooks

1 cup white spelt flour
1 cup whole wheat flour

3/4 cup dark brown sugar
3/4 teaspoon baking soda

1/2 teaspoon fine grain sea salt
1/2 c. toasted sesame seeds
1/4 c. black sesame seeds
1/3 cup extra-virgin olive oil
2 large eggs, lightly beaten
1 1/2 cups mashed, VERY ripe bananas (~3 bananas)

1/4 cup plain,whole milk yogurt

1 teaspoon freshly grated lemon zest

Preheat the oven to 350° F, and place a rack in the center. Butter and flour a 9- by 5- inch (23 x 13 cm) loaf pan, or equivalent.
In a large bowl, whisk together the flours, sugar, baking soda, salt and sesame seeds and combine well.
In a separate bowl, mix together the olive oil, eggs, mashed banana, yogurt, and zest. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until golden brown, about 45 minutes. You want to achieve beautiful color on the cake, but at the same time you don't want to bake all the moisture out of it. So the minute you're in that zone, pull it, erring on the side of under-baking versus over.
Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.
Serves 10

Green Couscous

I'm a big fan of herb(s).

Not the kind you smoke, silly... the kind you eat.  Then again you can eat the stuff when simmered in butter and incorporated into a bake good, but that's not where I'm going here.

Last time I smoked herb there was lawn gnomes, midgets and Begali tigers involved.

Let's just say that I haven't touched the stuff since that day. No explanation needed.

Fresh herbs, on the other hand, are a whole different story.

I like to keep a variety of different herbs on hand, depending on the season.  Fresh basil in the summer can be tossed with pasta or tomatoes or even muddled with some cucumber and gin for a refreshing beverage.  Sage, thyme and rosemary are great to have in the winter and fall. Add a couple sprigs to soups, roasted vegetables, or even baked goods.  Dill, parsely and cilantro are great any time of the year.  Throw a handful of chopped herbs into a green or grain based salad, mix into goat cheese, sprinkle some on scrambled eggs, or make one of my favorite condiments, chimmichuri.

Added bonus: Fresh herbs are sooo good for you!

Dill is a very good source of calcium, fiber, iron and magnesium and has the ability to prevent bacterial overgrowth.
Cilantro is a powerful anti-inflammatory, promotes healthy liver function, boosts immunity, acts as an overall digestive aid and is high in antioxidants.
Parsley is high in vitamin C, folic acid and beta carotene.  It helps boosts immunity and helps to neutralize carcinogens in the body and can inhibit the formation of tumors.

Not too bad for something that's typically used as a garnish.

As much as I love having fresh herbs on hand, I usually only use a handful here and there often times have a difficult time using them up before they are past their prime. 

I was tickled pink when I came across a recipe that would save all of the herbs in my refrigerator that were on their way out if I didn't use them asap. Couscous is tossed with a mixture of fresh dill, cilantro, parsley and extra virgin olive oil.  The addition of some sauteed red onion, toasted pistachios, and baby arugula turn this into a delicious lunch or light dinner.


Green Couscous
Adapted from Plenty by Yotam Ottolenghi
serves 4

1 c. couscous
1 c. vegetable stock
1 small red onion, thinly sliced
1 T. extra virgin olive oil
1/2 t. salt
3/4 t. ground cumin

Herb Paste:
1/2 c. chopped parsley
1 c. chopped cilantro
1/3 c. chopped dill
4 T. extra virgin olive oil

1/2 c. toasted salted pistachios
3 scallions, thinly sliced
2 c. baby arugula

In a small saucepan, bring the stock to a boil.  Add the couscous, cover and remove from the heat.  Let sit for ten minutes, then transfer to a large bowl and fluff couscous with a fork.
Meanwhile, fry the onion in the olive oil on medium heat until golden and completely soft.  Add the salt and cumin and mix well. Leave to cool slightly
To make the herb paste, place all the ingredients in a food processor and blitz until smooth.
Add the herb past to the couscous and mix everything together well with a fork to fluff it up. Now add the cooked onion, the pistachios, scallion and arugula and gently mix. Season with extra salt and/or cumin if needed.
Serve at room temperature.

Sardine Sandwich

It only took me 32 years to discover sardines deliciousness.

Only 32 years.

I didn't know what to expect. Are they super fishy? Do you eat the bones? Do they still have a head.. and do you eat the head?  Water packed or oil packed? What do you eat them with? Can you make a meal of them?

Just thinking about eating them gave me a headache.

Then one day I plopped a tin into my cart vowing to give them a try.

That was 3 months ago.

Sardines are high in calcium (they contain twice the amount of calcium as milk), and vitamin B12 which boosts your mood and helps aid concentration.  They are high in protein and are packed with omega 3 fatty acids. These essential fats reduce inflammation, help to lower cholesterol and have been demonstrated to protect against several forms of cancer. 

Sardines are low on the food chain, so they are very low in contaminants, such as mercury, which is the problem with most seafood. Generally speaking, the bigger the fish, the higher on the oceanic food chain, the more mercury.

These suckers had way too many health benefits for me to NOT give them a try.  I scoured the internet for some recipes but fell short.  Most people seemed to enjoy sardines as a snack, served with crackers and a bit of hot sauce. I was looking for something a bit more substantial.  I wanted to make them the showcase of the meal.  Pasta and sardines was a viable option, until I realized that I had nothing more than some bread, greens, one single egg and some condiments in my fridge.

I figured that canned tuna can make one hell of a sandwich in a pinch, so why not pile some sardines on some crusty bread? Add some grainy mustard, baby arugula, red onion and capers for a little bite and a hard boiled egg, because, well everything tastes better with an egg, and you're in business! This ended up being one of the best sandwiches I have had in a long time, and with the first bite, I instantly fell in love with sardines.

Sardine Sandwich
(Serves 1-2)

ciabatta bread
grainy mustard
arugula
sliced red onion
capers
1 hard boiled egg, sliced
1 oil packed tin of sardines, drained, oil reserved
lemon
sea salt and fresh cracked pepper

Toast a couple decent sized pieces of bread. Slather on some mustard. Top with arugula, sliced hard boiled egg, sardines, a little red onion and some capers.  Drizzle with a little reserved oil from the sardines, a squeeze of lemon and salt and pepper to taste.

Tostadas with Tomatillo Salsa

When the opportunity to dine out presents itself, not once have I suggested a Mexican restaurant.

I've been to many in my day, hell I used to work at one, and really the only thing that appeals to me are the margaritas. 

Many ethnic restaurants in the states cater to the taste buds of Americans, which usually means the food is made from highly processed ingredients, is swimming in oil, butter, and/or cheese, is deep fried, and contains little to no heat or spice.

I guarantee that you will see quesadillas, enchiladas, tacos and burrtitos on the menu of of any given Mexican restaurant. Said items are most likely made with frozen white flour tortillas that contain ingredients that even I can't pronounce, canned black beans, pre-shredded monterey jack cheese pulled from a 20 pound bag, and some factory farmed ground beef.  Some people love this kind of food, not that there's anything wrong with that, but I want the real deal.  Handmade corn or flour tortillas cooked from scratch, probably made with a bit of lard, beans that have been stewing in a pot for hours, maybe some queso fresco or cotija cheese and lots of fresh salsa.. none of that jarred crap.

Unfortunately, I live 2,498.6 miles from Mexico so my options are a bit limited.

I set out to make some Mexican grub at home (tostadas), which I'll admit was probably no where near as authentic as something I would get from some li'l old Mexican lady named Magdalena, but it sure as hell wasn't taco del mar either.

Inspired by some tomatillos I got at the farmers market, I took the obvious route and made some tomatillo salsa.  I could have easly eaten this with a bag of tortilla chips, but the whole point of this post is to prove I'm not a cracker ass American that eats thin and crispy restaurant style tortilla chips and salsa for dinner.... I mean, I only do that once in a while... usually when I come home from a bar and don't want to risk cooking anything for fear of dropping a cast iron skillet on my foot.

I bought some avocados, because really you can't have Mexican food without this delicious food of the gods, so I made guacamole, because that's what you do.

Now, the corn tortillas I had weren't made from scratch, but I fried them up myself instead of buying pre-made tostadas, so in my book they were totally authentic.

Paired with some black beans I cooked earlier in the week, some chopped romaine lettuce, radishes and some cotija cheese, I had myself the makings of a tostada.

Tostadas with Tomatillo Salsa (makes 6 tostadas)

Tomatillo Salsa

5 medium sized tomatillos
1/3 c. chopped yellow onion
2 jalapenos, seeds removed, diced
1/4 c. cilantro, rough chopped
1/2 T. lime juice
pinch of sugar
salt, to taste

Preheat broiler. Line a sheetpan with aluminum foil and set aside. Remove outer husks from tomatillos and rinse off any sticky residue. Cut into quarters, place on sheetpan, and drizzle with a bit of olive oil. Cook under the broiler for 5-7 minutes, checking every couple of minutes to make sure they aren't burning. They should be a soft with a little bit of char on the skin. Remove from the oven and set aside to cool. Meanwhile place the remaining ingredients in a food processor.  Add the cooled tomatillos and process until combined. Set aside.

Tostadas

6 corn tortillas
sunflower oil or any other neutral oil for frying

guacamole (if you're smart, you'll double the recipe)

1 1/2 c. black beans
1/2 T. extra virgin olive oil
1/2 T. lime juice
1/2 t. cumin
1/2 t. chili powder
pinch salt

chopped romaine lettuce
julliened radishes
pea shoots (optional)

1 c. crumbled cotija cheese (queso fresco or feta would work, too)

To make the tostada shells, heat 1/4 inch of oil in a heavy bottomed cast iron skillet. When the oil is super hot (but not smoking), add a tortilla shell and press down with a spatula, making sure it is fully submerged in the oil, cook for 30 seconds, flip and cook for an additional 30 seconds. Gently lift the tortilla out of the hot oil and transfer to a wire cooling rack, lined with a paper towel to absorb any excess oil. Sprinkle with a pinch of salt and repeat with the remaining tortillas.

Make the guacamole.

Place the black beans in a small bowl. Stir in the olive oil, lime juice, cumin, chili powder and sea salt.

To assemble the tostadas, smear a generous amount of guacamole on each shell. Top with the seasoned black beans, romaine lettuce and radishes. Sprinkle on a bit of cheese and top with pea shoots.
Drizzle with a bit of tomatillo salsa and stuff your face.

Bun Chay

After drinking an entire box of wine and eating nothing but cheese, hummus and pita at a wedding this past weekend, I decided to do my body a little favor and eat some green stuff.

It isn't that often that I overindulge on cheese and wine, but when I do I always feel the need to eat some clean detoxifying foods to help balance everything out.

I've been craving Asian inspired cold noodle dishes lately.. so much crunch.. so much flavor.. and so damn easy!

Soba or udon noodles have always been a favorite of mine, but I thought I would give rice noodles a go this time around to switch it up a bit. They are gluten free (rice, duh) and you can buy them, for like, a buck a package at any Asian market.

For months, I've had my eye on a recipe for bun chay from one of my favorite, "all things food" site, the kitchn. With all of the ingredients on hand, accompanied by a fierce hangover, I decided to throw this together for a quick healthy dinner instead of eating a three pound omelette.

Not only did this tasty meal come together quickly but it was mad yummy. The rice noodles were topped with lots of fresh, crunchy herbs and vegetables, like mint, thai basil, cilantro, cucumber and cabbage. Then, some tofu and peanuts were thrown into the mix for protein and a nice textural contrast. Traditionally, a nuac chom sauce (consisting of fish sauce, rice vinegar, lime, sugar, garlic and chilis) is poured over top, but fish sauce sets off my gag reflex so I concocted my own dipping sauce, swapping out the tamari for rice vinegar. Not authentic, but whatever.. throwing up over the smell of fish sauce wasn't on the agenda.

The tofu really makes the dish as does the herbs (don't skimp) and the sauce is essential, but you can get creative and add whatever fresh, crunchy vegetables you have on hand. I imagine some carrot or daikon raidish would be good, as would some chopped lettuce, baby bok choy or mung bean sprouts.

Bun Chay
Adapted from The Kitchn 
Serves 2

Noodles:
6 oz. rice noodles

Tofu:
I halved the recipe for my salt and pepper tofu, but you can also panfry 1/2 lb. tofu, cut into small cubes in a little peanut oil.

Greens:
1 1/2 c. shredded cabbage
1/2 cucumber, julliened
Large handful of mixed herbs (thai basil, mint, cilantro)

Sauce:

1/4 c. tamari

3 T. brown rice vinegar

5 T. water

4 T. organic dark brown sugar

2 t. fresh lime juice

1/2 t. grated garlic

2 t. grated ginger

1/2 T. toasted sesame oil

pinch red pepperflakes

Garnish:

1/3 c. chopped roasted peanuts

Bring a large pot of water to boil and add the noodles. Cook, stirring occasionally until noodles are tender, about 5-7 minutes. Drain and rinse under cold water, fluffing the noodles to seperate into strands. Drain again and set aside.

Panfry cubed tofu in a splash of peanut oil over medium heat. Or, whip up a batch of salt and pepper tofu. Set tofu aside to cool.

Prepare the greens and set aside.

To make the sauce, combine the brown sugar and water in a small saucepan. Heat gently until the sugar is dissolved. Stir in remaining ingredients and place in the fridge to cool a bit.

To assemble, divide the noodles between two large bowls. Arrange greens and tofu on top and garnish with peanuts. Just before serving, drizzle with sauce to taste and toss.

Maple Walnut Energy Bars

What NOT to do when you have a bat trapped in your apartment:

Don't attempt to capture the bat by throwing a blanket over it while it's flying around your head. You will never catch that sonnabitch. It also may pee or poop on you. No fun. I don't even know what bat poop looks like and I never want to find out.

Don't let your dogs in the same room as the bat. The dogs will think it's a chew toy and will chase after the bat like it's life depended on it. For HOURS.

Don't try to remove the bat from the corner of a window with a pair of kitchen tongs. You will get bit and have to go to the ER for a rabies shot.  You may also turn into a vampire.

Don't stare into it's beady eyes. The bat will secure total mind control over you.

What TO DO when you have a bat in your house:

Put as many layers of clothing on as possible, including gloves and a winter hat, despite the fact that it's 92 degrees in your apartment. Carefully open the window, run out of the room and shut the door behind you.

While you wait for the killer vampire bat to quietly leave get the hell outta your bedroom, make some maple walnut energy bars. They take about 10 minutes to throw together, just enough time for the bat to realize that it's out of it's element and that it needs to reck-onize and fly back into the night.

You give the bat an extra 20 minutes, you know... just because, which is exactly how long it takes for these energy bars to firm up in the freezer.

You slowly open the door, in case the bat, in your absence, gave birth to 72 baby bats, and they are waiting on the other side of the door to kill you.

You peek around, realize the bat is gone and slam the window shut.

With all that energy expended you go enjoy yourself a shot of whiskey and an energy bar.

You deserve it.

Maple Walnut Energy Bars (makes 12 bars)
Slightly adapted from Muffin Tin Mania

1 1/2 c. rolled oats
1 c. chopped pitted dates
1/2 c. raisins
1/2 c. raw cashews
1/2 c. walnuts
1/3 c. sunflower seeds
2 T. ground flax seed
2 T. hemp seed
2 T. sesame seeds
couple pinches of sea salt
1/3 c. maple syrup
1/4 c. peanut butter (or any other nut butter)
1/4 c. raw cacao nibs (optional)

Lightly grease a 12 cup muffin tin with a little coconut oil (or any other neutral tasting oil).  This method will give you pretty decent sized energy "cups". However, you can skip this step and form the mixture into small bars or balls and then proceed with the recipe.
Place all ingredients except the peanut butter and maple syrup in a food processor and process until oats and nuts resemble fine crumbs. Add the peanut butter and maple syrup and blend until the mixture clumps together. Divide the mixture between the greased muffin cups and press down to firmly pack contents.
Place tray in the freezer for 20-30 minutes to harden up, then unmold and store in an airtight container in the fridge. If you made bars or balls, simply freeze on a cookie sheet and then transfer to an airtight container or wrap individually in saran wrap and store in the refrigerator.

Socca with Leeks and Herbed Almond Spread

There is nothing more rewarding than making a delicious meal out of the little odd's and end's kicking around the kitchen.  Although I work in a health food store and can easily pick up whatever I want after work, sometimes I like to challenge myself by using up whatever I have at home. Now, I'm not one of those people that has a well stocked pantry, mainly because I tend to avoid pre-packaged and canned food and I only buy fruits and vegetables, as needed for a recipe. I could probably tell you everything in my fridge and cupboards, meaning the list isn't very long.  So, the challenge of making something out of nothing isn't always easy.

It's especially not easy when you didn't make it grocery shopping last weekend, pulled your back out, have been out of work for several days and can't make it to the store.  The challenge of cooking is also there.  It has to be made it less than 20 minutes, and not involve any heavy lifting. 

Luckily, I had some farmers market loot leftover from the weekend so I was able to throw together a couple of decent salads. I'm still thanking sweet baby Jesus that I remembered to pick up some eggs at the market because they probably saved me from near starvation. Poached, scrambled, fried or hardboiled, served with some toast, and you've got one hell of a half assed meal.

When I attempted to throw something together last night, things were looking slim. REALLLLL slim.  Of course my husband volunteered to get me whatever I wanted at the store, but I was cranky and indecisive and told him I would find something around the house. He ended the call with a reluctant ohhhh kayyyyy, knowing there wasn't a dang thing in the house to eat.

So, I accepted this challenge, and dammit I won.

I wanted something high in carbs. You gotta coat your stomach with starch when you're downing pain killers and muscle relaxants like it's your job. All I had kicking around was a stale loaf of sourdough and I had already had toast for breakfast.

Then a lightbulb went off.... SOCCA!

Huh, you say...

Socca is a chickpea flour pancake cooked in a skillet, much like a crepe.  Basically, you combine chickpea flour, water, salt, pepper and a little olive oil to make a thin batter. Let it rest, then pour it into a hot cast iron pan and bake until lightly browned. It's kinda chewy, kinda crispy, and really delicious. 
I usually eat socca straight up, cut into pieces drizzled with olive oil with flurries of black pepper and flaky salt, but I've also seen it used as a "pizza crust" all over the internet, so I figured I would try something new.

Since I primarily follow a vegetarian diet, I always have a variety of nuts or seeds in the house, for snacking, adding to salads or for making my own nut butters or nut cheeses. Inspired by this recipe from Love and Lemons, I decided to whip up a quick almond spread to use as a base. Almonds, garlic, lemon, a little miso and nutritional yeast and some fresh herbs.  

I topped it with some quickly sauteed leeks that were lodged in the back of my fridge and the last of the pea shoots from the farmers market and I had dinner.

Socca with Leeks and Herbed Almond Spread (serves 2-4)
Slightly adapted from from Love and Lemons

Socca:

1 c. chickpea flour
1 c. lukewarm water
1 t. sea salt
1/4 t. cracked pepper
2 T. extra virgin olive oil, plus more for cooking the socca
1 clove garlic, grated

Mark Bittman will talk you through making socca here.  You can see I used his recipe, but omitted the onion and rosemary and added garlic. This will either make one thick 12" round or two thin 10" rounds.

 Almond Herb Spread:


1 c. almonds, blanched or soaked overnight, skins removed*
1/2 garlic clove, coarsely chopped
1 t. miso paste
Juice and zest of one small lemon
2 t. nutritional yeast
1/2-3/4 c. water (less water if you soaked your nuts, more if you blanched them or used them raw)
1 T. olive oil
1/2 c. mixed chopped herbs, I used scallions and parsley, but I inagine dill or chives would be good too
salt & pepper, to taste


To blanch almonds, bring a small pot of water to a boil. Add almonds, cook for 30 seconds and drain. When cool enough to handle, slide the skins off with your fingers. If you are planning on making this the following day, you can also soak almonds overnight in enough water to cover, drain and rub the skins off. 
Place all ingredients (except the water and herbs) in a food processor and blend. Slowly stream in water (you may not use all of it) until the mixture is well combined, scraping down the sides as needed. Transfer mixture to a bowl and stir in 1/4 c. herbs, saving the remaining 1/4 c. for topping the socca.

Leeks:

2 Small leeks, sliced into rounds

Heat a little olive oil in a sautee pan. Add leeks, a pinch of salt and some cracked pepper and cook for a couple minutes until soft.

After your socca has cooled a bit (about 5 minutes), slather on some of the almond herb spread (you won't use all of it). Top with the sauteed leeks, some fresh herbs and pea shoots or your favorite sprouts.

Pasta Salad with Roasted Fennel, Artichokes and Arugula

Pasta salad usually conjures up memories of mayonnaise laden elbow macaroni (with a dusting of paprika for color.. it was the 80's.. paprika was HUGE) that was served at every picnic, party or family reunion that I attended as a child. 

For all of you that know me on a personal level, store bought mayonnaise skeeves me out.  I don't know what it is about the stuff, I can't go near it with a ten foot pole.

Maybe its the fact that it jiggles when you shake it. 

So you can imagine how I feel about pasta salads made with mayo.

Shudder....

Then in the early 90's some random relative (or maybe it was my mom... sorry, mom) started making a vinaigrette based pasta salad.  I think it contained tri colored pasta, feta, black olives, and tomatoes.. maybe cubed ham (random), and it was oh so good. It instantly became one of my favorites.

A vinaigrette based pasta salad is a great thing to take to parties, potlucks and picnics. It's quick, easy and usually sits well at room temperature for awhile, which is probably why previously said unknown relative made this salad year after year.

Although I usually opt for a gluten free and vegan salad to bring to potlucks (thank you, quinoa), pasta salad is one of those familiar dishes that everyone seems to love. So I make it... and people eat it.

It's a win-win situation.

This pasta salad has alot going on...  Artichoke hearts, gigande beans (giant white beans packed in oil), roasted fennel, fresh herbs and some arugula all tossed with a simple vinagrette. Bring it to your next party or eat it in an air conditioned apartment watching back to back episodes of breaking bad.  Either way this salad is delicious.

Pasta Salad with Roasted Fennel, Artichokes and Arugula (makes enough for a parrrr-tay)

4 c. dry penne pasta
1 can artichokes, drained and rough chopped
1 fennel bulb, cut in 1/4" half moons
2 large handfuls baby arugula
1/2 c. gigande beans (opt.), chickpeas or cannelini beans would be a good substitute
1 small red onion, thinly sliced
1/3 c. fresh dill, chopped
1/2 c. fresh parsley, chopped
2-3 T. extra virgin olive oil
sea salt and cracked pepper

Vinaigrette:
6 T. extra virgin olive oil
2 T. apple cider vinegar or red wine vinegar
2 cloves grated garlic
4 t. dijon mustard

Preheat oven to 425 degrees.
Cook penne in boiling salted water till al dente. Drain and rinse under cold water. Drain again, then transfer to a large bowl. Drizzle a bit of olive oil on top and toss with a spoon to prevent the pasta from sticking together.

Place sliced fennel in a small bowl. Toss with 2-3 T. extra virgin olive oil, a pinch of salt and some fresh cracked pepper. Transfer to a sheetpan and bake for 15 minutes, stirring halfway through, until fennel is soft and beginning to brown. Remove from the oven and set aside.

Add the roasted fennel, artichokes, red onion, gigande beans, dill and parsley to the penne.
In a small jar combine the ingredients for the vinagrette. Shake vigorously for 20 seconds until well combined.  Pour the dressing over top and sprinkle with sea salt and lots of cracked pepper and toss to combine. 

Just before serving, gently fold in the arugula.

Raw Brownies

It's hot and sticky.  The AC has been running for three days straight and you've been craving brownies.  Not popcicles, or ice cream or anything else that would actually COOL you down. Brownies.

But.. making brownies means turning on the oven, and that ain't gonna happen.
You consider just eating a handful of chocolate chips, but really... how is that going to satsify a craving for brownies.

It's not.. and you will end up with melted chocolate all over your hands.

So then, you put two and two together.  Why not make a RAW brownie?  An ultra fudgy, gulit free, super healthy, gluten and refined sugar free, vegan raw brownie. They look like brownies and taste like brownies but require no oven, just a food processor and five minutes.

These sweet treats are packed full of walnuts, dates, raw cacao, and dried cherries. They are high in protein, fiber, rich in antioxidants, vitamins and minerals.  They're sinfully rich and dense, curbing the desire to devour the entire pan(which I've done many a time with regular 'ol brownies).  Enjoy as a sweet treat after dinner, or crumble some on top of ice cream for a more decadent dessert. Dessert that's actually GOOD for you....

Raw Brownies (makes 9- 2" brownies)
From my dear friend Jane, via " Raw For Dessert" by Jennifer Cornbleet

1 1/2 c. walnuts
small pinch of sea salt
8 dates
1/3 c. raw cocoa powder
1/4 c. raw cacao nibs
1/4 c. dried cherries
1 t. water

Place walnuts and salt in a food processor and pulse until they resemble fine crumbs. Add dates and mix until it comes together  Add cocoa powder, cacao nibs, dried cherries and water and mix until well combined. Press into a pie plate or small baking dish (I used a tupperware container) and cut into small squares and refrigerate until firm. 
Keep refrigerated.

Green Drank

As much as I love sitting down to a big 'ol bowl of greens, sometimes it's not always practical. As someone who is always on the go, a liquid lunch is an easy way to consume a large amount of fruit and vegetables, but without all of that dang chewing.

Now.. the difference between fresh juice and a green smoothie is the fiber content.  Juicing, removes all the fiber, but leaves you with a nutrient dense, power packed beverage that is easliy assimilated by the body, giving you a quick boost of energy. Smoothies on the other hand, retain their fiber, which is why they will leave you full, longer. I'll usually reach for a juice when I feel a cold coming on, or haven't been eating as healthy as I should, whereas a smoothie can take the place of lunch when I'm running around and need something to keep me going.

I like packing my smoothies with lots of goodness.  Fruit, greens, nuts and seeds, and superfoods like maca, spirulina and raw cacao.  Not only are these great for you body they can give you a serious boost. Throwing some greens in your smoothie is a great way to sneak some vegetables into your diet.

If you are new to the green smoothie phenomenon, start out slow. Add a small handful of spinach or chard to your next blended drink and then work your way up to heartier greens like kale. Most smoothies contain a good amount of fruit which easily masks the bitterness of most greens.

The green drank is the new purple drank. Jump on the bandwagon and get your green on!

Green Drank (makes one drink, approximately 16-20 oz.)

2 bananas
1/2 c. frozen mango
3/4c.-1 c. coconut water
3 leaves of kale, finely chopped
1 T. ground flax seed
2 T. hemp seeds
2 dates, pitted
2-3 ice cubes

Place everything in a blender. Blend until smooth and drink it up!

Roasted Fennel and Tempeh Sausage Pizza

It all started with a bunch of fennel from the farmers market.... and an intense craving for something with cheese.. and bread... and more cheese.

I love the savory/sweet taste of fennel, probably because it tastes like a black jelly bean flavored vegetable.
For those of you that have never experience the deliciousness that is fennel, it tastes like licorice and pairs well with several foods. 

Fennel is great thinly sliced and added to a salad, but one of my favorite ways to enjoy this vegetable is to toss it with some olive oil, salt and pepper and roast it up, 'till it's soft and slightly browned around the edges. You can then toss it with pasta (either hot or cold), add to a sandwich or use it as a pizza topping.

I could have kept this pizza simple... a little roasted fennel, some caramelized onions and a bit of cheese, but I wanted something with a little more substance.  I had a brick of tempeh hanging out in my fridge and decided to make some sausage crumbles to go on top.  Now, for those of you that eat meat, you're probably all like.. tempeh on a pizza.. gross, and tempeh that tastes like sausage, yeah right.

But whatever... This stuff is DANG good...and GOOD for you.  I've had many a meat eater impressed with these crumbles, and really, it's all in the spices.  Fennel seed, garlic, sage, crushed red pepper.  All in sausage.  The texture is a little different but once blanketed under a layer of cheese, you would never know the difference.  All you taste is savory, cheesy, bready goodness.

And thats's all that matters.

So, anyways...

Make this pizza.

It's good.

Roasted Fennel and Tempeh Sausage Pizza (makes 2 10" pizzas)

1 batch pizza dough. 
1 medium sized fennel bulb, halved, cut into 1/2" thick slices
2 small yellow onions, thinly sliced
8 oz. fresh mozzarella cheese, cut into small pieces
1/2 c. grated pecorino romano
1 batch tempeh sausage crumbles (recipe below)
extra virgin olive oil
sea salt
black pepper


Tempeh Sausage Crumbles

4 oz. organic tempeh
1/2 T. fennel seed
1/2 t. dried basil
1/2 t. oregano
1/4 t. crushed red pepper flakes
1/4 t. sage
1 t. garlic, minced
1 T. tamari
1/2 T. extra virgin olive oil
2 t. lemon juice

In a sautee pan, crumble tempeh and add just enough water to cover. Over high heat sautee tempeh until most of the water has been absorbed.  Add remaining ingredients and cook over medium heat until tempeh is browned, about 10 minutes.

Preheat oven to 425 degrees.  Place fennel in a bowl, drizzle with 1-2 T. extra virgin olive oil and sprinkle with salt and pepper.  Spread on a sheet pan and bake for 15-20 minutes (stirring fennel halfway through), until soft and lightly browned. Set aside.
Meanwhile, make your tempeh sausage crumbles. Set aside to cool.
Now, make the caramelized onions. Heat 2 T. olive oil and a skillet over medium heat. Add onions, a pinch of salt and pepper and cook the onions, stirring every five minutes, until golden brown. Set aside
Now.. let's make some pizza!
Place a pizza stone in the middle of the oven and increase heat to 500 degrees.Roll out your pizza dough on a piece of parchment paper. Place on the bottom side of a large metal sheetpan (you'll use this to slide the pizza onto the stone) and drizzle with a very thin layer of olive oil, just enough to lightly coat the crust.  Scatter on a layer of onions, some mozzarella, roasted fennel, the tempeh crumbles and top with a little more mozzarella. Carefully slide the pizza on to the stone.Bake for 5 minutes, rotate 180 degrees, and bake for an additional 7-10 minutes, until the crust is browned and the cheese is melty.  Slide the pizza off the parchment paper onto a cooling rack and top with grated pecorino. Repeat with the remaining crust. 

Fish Tacos

Why fish tacos should become one of your summer time dinner staples:

They go great with beer.... or margaritas.. or shots of tequila.

They come together quick when you need something to eat after having several of the above mentioned beverages and eating a bag of tortilla sounds like an appealing dinner.

They are mad healthy. Protein, Vegetable, Starch, GO!

They are super delicious.. light, yet filling, unless you eat three in one sitting, then you might feel like a beached whale.

Been there, done that.

Eat one.. have a beverage, then go back for more...

You will, I know you will.

Fish Tacos (makes six tacos)

6 c. shredded green cabbage
2 jalapenos
1/2 c. cilantro

1 c. radishes, julliened

1 1/2 lbs. haddock, skinned

2 T. chili powder
1 T. cumin
1/2 T. granulated garlic
1 T. oregano
1/4 t. chipotle powder
1/2 t. sea salt
3 T. extra virgin olive oil

Guacamole.  Make a double batch... trust me.

6 flour tortillas

Fresh lime wedges, for serving

Combine cabbage, jalapenos and cilantro in a large bowl.
Julliene radishes.
Prepare a double batch of guacamole.
Preheat oven to 350 degrees.
In a small bowl combine the chili powder, cumin, granulated garlc, oregano, chipotle powder, salt and olive oil.
Rinse haddock and pat dry. Place in a glass baking dish and generously coat each side with the spice/olive oil mixture.
Bake for 5-7 minutes until the fish is cooked through. Using a fork, break into small, 1-2 inch pieces.
Heat a medium sized griddle or cast iron skillet over medium heat. Heat a tortilla for 20 seconds on each side.
Spread a couple tablespoons of guacamole on the tortilla. Top with a small amount of the cabbage mixture, followed by five or six pieces of fish, another small handful of cabbage, then top with a sprinkling of radishes.
Repeat with the remaining tortillas.
Serve with lime wedges and your favorite hot sauce on the side.

Black Bean Chocolate Truffles

How about getting a little extra fiber in your diet... In the form of CHOCOLATE??

Now, I'm not talking those miralax fiber chews that you can pick up at the pharamacy.  Those things sound gross.  Don't eat them.... There are much better ways to get your roughage.

Eating beans is a great way to up the fiber in your diet, and what better way to do so than in the form of chocolate... Chocolate DIPPED in chocolate.

Black beans have made their way into brownies, cakes, cookies and now, truffles. 

Pureed black beans are like a blank canvas of creaminess, so when cocoa powder, coconut oil and a some maple syrup make friends with the beans, the result is chocolatey goodness without the guilt.  I've eaten the mixture on it's own.. like alot of it, when I was having a crazy chocolate fit, and it's delicious.  Sure, it tastes a little like beans, but dip those bad boys in melted chocolate and you can barely tell the difference. 

Chocolate Black Bean Truffles (makes 16)
From So Good and Tasty

1 c. cooked black beans
2 T. coconut oil
3 T. cocoa powder
pinch of sea salt
3 T. maple syrup
1 t. vanilla extract
1 c. chopped dark or semi sweet chocolate

Place beans, coconut oil, cocoa powder, sea salt, maple syrup and vanilla in a food processor and process until creamy, scraping down the sides as needed.  Transfer mixture to a container and refrigerate at least 6 hours. 
Roll the mixture into small balls (about 1 Tablespoons worth) and place on a sheetpan lined with parchment paper. Place in the fridge for thirty minutes.
Meanwhile, melt the chocolate in a double boiler. When the balls have chilled, pull out a few at a time (you want them to stay cold, so it's best to do them in batches). Carefully insert a toothpick in the center and dip in the melted chocolate to coat. I found the best way to remove them from the toothpick was with a fork. Carefully slide the fork tines under the side where the toothpick is inserted and slowly twist while pulling upward, placing them on a sheetpan lined with parchement paper. Let them chill a bit to allow the chocolate to harden. Store truffles in the fridge.

Garlic Scape Pesto

Garlic scapes are the flowering stalks of a particular variety of hardneck garlic, Rocombole (also known as serpent garlic) due to the curling scapes it produces. If you are fortunate enough to have garlic growing in your garden, save those scapes!  I have zero land whatsoever (don't even suggest windowbox gardening.. my dogs enjoy eating dirt.. 'nuff said), but fortunately I have an awesome farmers market that sells 'em to me dirt cheap.

To be honest, I have never had garlic scapes before. They kind of fit into the category of wild edibles (like ramps, fiddleheads and dandelion greens) that I SHOULD be able to forage for but since I don't know anything about identifying wild plants and all the dandelion greens in my 'hood have dog piss on them I resort to shelling out too much money to get my fix. 

Nine dollars a pound for fiddlehead ferns?  I mean, c'mon...they're freaking FERNS!

Anyways...

Garlic scapes at the farmers market were 10 for a dollar, so I went for it.  You can't buy anything for a dollar these days so I considered it a steal.

When I asked some friends (and google) what I should do with my scapes, having never prepared them before, pesto was the number one response.

I can make pesto in my sleep I've done it so many times, so this came together in about three minutes.

For you unexpericed pesto makers, it will probably take you all of 10 minutes, and that's if you're making it doped up on vicodin.

In other words... this recipe is QUICK. I especially love quick when I've been at work cooking ten hours and can't think about picking up my knife ONE. MORE. TIME.

It will save you from another beer and popcorn night.

Toss it with some pasta, spread it on some toasted baguette, use it as a sandwich spread, dip raw vegetables into it, toss it into a grain based salad. 

Endless options.

Garlic Scape Pesto (makes 1 c.)


6 garlic scapes
1 c. fresh basil
1/3 c. walnuts
1/3 c. parmesan cheese
1 T. fresh lemon juice
1/2 t. sea salt
black pepper, to taste
1/2 c. extra virgin olive oil


Cut garlic scapes into 1 inch pieces. Place in a food processor with the basil, walnuts, parmesan, and lemon juice.  Process into a coarse paste.  With the motor running, slowly stream in the olive oil and process until fully combined. Season with salt and pepper to taste.

Store leftover pesto in a glass jar covered with a thin layer of olive oil (to preserve the color).  Or... have a friend over and eat the entire batch.

Strawberry Arugula Salad

After laying in bed for two straight days with a head cold I decided I needed to get out of the house and do something productive...

Of all the things I SHOULD have done (laundry, grocery shopping, taking the dogs for a much needed long walk) I decided to say screw it and go strawberry picking instead.

Priorities.

Plus.. strawberies are FULL of vitamin C, which in turn will help boost my immunity, so I think I made a very wise decision. 

I ate my fair share while I was picking.  You know how it goes: Pick one, eat one. Pick two, eat two... You think I would have learned my lesson when I chomped down on a piece of sand from my unwashed "stolen" berries, but no, I just kept eating more.

So.... by the time I got home I was kinda sick of berries, but those fresh picked babies have to be eaten pretty quickly or else they get all nasty.

I had to think of some ideas...

Strawberry shortcake? Unless homemade buttermilk biscuits and fresh whipped cream appeared at the snap of a finger, it wasn't gonna happen.

Strawberry margaritas?  No tequila in the house. Note to self: buy some tequila.

I wanted some greens for dinner (no brainer), but had to use my berries. A salad... with strawberries? Yes, please!

Strawberries and spinach are a classic combination, but I'm not a huge fan of raw spinach and I had some arugula on hand, so I went with it.  Throw in some toasted nuts and a little cheese (I used walnuts and feta in this case) and make a simple vinagrette and you have a damn tasty lunch or light dinner.

Strawberry Arugula Salad (makes 2 large salads)

5 oz. arugula (one of those clamshell containers worth)
2 c. strawberries, hulled and cut in half
1/2 c. chopped walnuts, toasted
6 oz. feta cheese

Honey Champagne Vinaigrette:

2 t. honey
1 1/2 T. champagne vinegar
2 1/2 T. extra virgin olive oil
pinch of sea salt and black pepper

Combine honey, vinegar, olive oil and salt and pepper in a small jar and shake until emulsified.  Place the arugula and strawberries in a large bowl and toss with half the dressing. Divide between two plates and top with the walnuts and feta.  Drizzle the remaining dressing on top, if desired.

Cucumber Mojito

Summer time sippin' is here!

The first time I had a mojito was the summer of 2004.  It was hot... and I was drunk.

It was then that I decided that it would be my new summer time drink of choice.

Of course the next morning I totally forgot what was in it.. Mint... I knew there was some mint involved because I nearly choked on a very large leaf.  Muddle your mint people!!

I googled mint + cocktails the next morning, all the while wondering how I got home from the bar last night.

Search result completed.. the mojito.

Yup, that was it for sure.

Now.. I had to make it on my own, because homegirl is not shelling out $10 for one of these at a bar unless there is ALOT of rum involved.

Turns out this classic cocktail is super easy and requires very few ingredients.

Mint, lime juice, rum, sugar and club soda. Add some ice and you're good to go!

So, I've been making this here cocktail every summer for the past eight years.

As I was making my first round of the season I spotted a cucumber in my fridge. A couple cucumber slices in a glass of water is totes refreshing, so I thought, why not throw some in my cocktail.

Genius.

Summer in a glass.

Cucumber Mojito (makes 1 cocktail)

8 sprigs mint
5 slices cucumber
1 lime, juiced
1 1/2 shots rum
1 shot simple syrup
ice
club soda

Muddle the cucumber, mint and simple syrup in a large glass.  For those of you that don't have a muddler, a wooden spoon works like magic! Add the lime juice and rum. Fill the glass with ice and top off with club soda.  Give it a good stir and drink up!

Spirulina Smoothie with Hemp and Flax Seed

Spirulina is a simple one celled form of algae that thrives in warm, alkaline fresh water bodies and is one of the most nutritious and concentrated food sources on the planet.
It is one of the few plant based sources of vitamin B12 (4 times higher than the amount in raw liver!), it's high in easily digestible protein, and is one of the best sources of GLA (gamma linolenic acid), an important acid for heart and joint health. It is high in minerals (including calcium, iron, magnesium, zinc, potassium and selenium), contains 18 amino acids, is rich in chlorophyll, boosts immunity and can assist in drawing heavy metals and toxins from your system.

Oh, yeah.....

Let's do this.

Spirulina Smoothie with Hemp and Flax Seed (makes 1- 16 oz. smoothie)

1/2-1 c. yerba mate (water or your favorite juice can be substituted with great results)
2 frozen bananas (just peel, cut into chunks, place in a pastic bag and freeze for at least 6 hours)
1 T. spirulina
1 T. raw honey
1 1/2 T. ground flax seed
2 T. hemp seeds

Place bananas, spirulina, hemp and flax seeds and honey in a blender. Add 1/2 c. yerba mate and blend. If your smoothie seems too thick, add more yerba mate until your smoothie is thick and creamy.

Mujadara Stuffed Collard Wraps

Ever have one of those days where you eat nothing but bread, cheese, beer and more bread?

A bagel for breakfast, followed by SEVERAL beers for an afternoon snack (It was my day off... I was camping... no judgements people) followed by a half a loaf of ciabatta bread with more cheese than a person should eat in one sitting.

It happens.

I always feel like crap the next day and bitch about how I'm never eating wheat again and then I inevitably find myself noshing on a sandwich a couple days later.

On those off days when I'm not binging on wheat I'm usually stuffing my face with lots of fruit and vegetables, whole grains, legumes, nuts and seeds.

It's all about balance....

Sometimes It's hard to get all of those greens down, which makes these collard wraps perfect.  Take a raw collard wrap, stuff it with your favorite goodies and roll it up like a burrito. 

Collards are high in vitamins A, B, C, and K and contain high amounts of beta carotine. They are rich in iron and calcium and high in fiber. They help support our body's detoxification system and contain anti-inflamatory nutrients. 

In other words.. alot healther than a hunk of bread.


Mujadara Stuffed Collard Wraps (makes 4-6 rolls)


1 bunch collard greens, in this case the bigger the leaf, the better
1 batch of mujadara 
1 cucumber, peeled and chopped
1/2 c. walnuts, toasted and chopped
1 batch miso lemon tahini sauce




Wash and dry your collards. Lay one leaf on a flat surface (shiny side down) and cut out the inner rib, leaving as much of the leaf intact as possible. Spread a tablespoon of miso lemon tahini sauce in the center of the collard, followed by 1/2 c. mujadara, some cucumber and a sprinkling of toasted walnuts. Fold in the sides and roll up like a burrito. Cut in half and serve with additional miso lemon tahini sauce for dipping.

Summer Rolls with Mushrooms and Brown Sugar Tofu

Summer roll season is here, people!

Time to make a trip to the Asian market and stock up on supplies.

Rice paper wraps and vermacelli noodles are a must.

This version here is packed full of goodness... brown sugar seared tofu, beech mushrooms, romaine lettuce and cilantro with a ginger shallot green onion paste. 

Savory and Sweet.

Roll. Eat. Repeat.

Summer Rolls with Mushrooms and Brown Sugar Tofu  (makes 8 fat rolls)

Slightly Adapted From 101 cookbooks

Ginger onion paste

2 scallions, sliced
2 medium shallots, peeled and chopped
3 T. grated, peeled ginger
1/2 t. sea salt
4 T. sunflower oil

Brown Sugar Tofu and Mushrooms

15 oz. tofu
4 cloves garlic    
3/4 t. sea salt
2 T. dark brown sugar
3 T. sunflower oil

8 oz. package beech mushrooms, rough chopped

Other Goodies      

spring roll wrappers (25 cm size)
vermacelli noodles (2 small bundles)
romaine lettuce, torn into pieces
fresh cilantro sprigs        

Sweet sesame dipping sauce (optional, but yummy)

To make the ginger onion paste, place scallions, shallots, ginger and sea salt in a food processor and pulse until chunky. Alternatively you could pound everything together using a mortar and pestle.  Heat the oil in a small pan until hot. Stir in the onion/ginger mixture, remove from the heat and transfer to a jar to cool.

For the tofu and mushrooms, pat tofu dry and cut into 8 equal slabs and arrange on a large plate or baking sheet. Rough chop the garlic and sprinkle it with garlic, continue chopping, sliding the side of the knive over top to create a paste. Place in a small bowl with the brown sugar and slowly whisk in the oil to create a smooth paste. Using a small pastry brush (or your fingers) slather both sides of the tofu with the marinade. Set aside and leave the bowl dirty.

Cook tofu in a large non-stick skillet over medium high heat (you shouldn't need any additional oil) until golden brown on each side. Set aside to cool a bit.  When cool enough to handle, cut into strips.

Meanwhile, gently toss the mushrooms with the residual marinade left from the tofu bowl. Using the same skillet to cook the tofu, add a splash of oil and sautee the mushrooms until they take on a bit of color. Transfer to a bowl and set aside to cool.

To rehydrate vermacelli noodles, bring a small pot of water to a boil. Add the noodles, remove from the heat and let sit 2-3 minutes. Drain in a fine mesh strainer and refresh under cold water. Drain well and set aside.

To assemble the spring rolls, dip a spring roll wrapper in a bowl of hot water for five seconds. Place on a flat surface (I use my cutting board) and smear a generous amount of ginger onion paste in the middle. Next add a couple torn romaine lettuce leaves, a small amount of vermacelli noodles, three pieces of tofu and some cilantro. Roll the bottom of the wrap over the filling, fold in the sides and continue rolling.  Place rolls on a large plate covered with a damp paper towel to prevent from drying out. Repeat with the remaining ingredients.