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Believe it or not we’re having another “Thanksgiving” dinner tonight. Yes, this is the annual Friends Thanksgiving, a little late because many of us were out of town after the traditional dinner this year.

After several rounds of emails, and a thrown guantlet over macaroni and cheese *snicker*, someone in the group pointed out an obvious lack in the dinner menu.

Where were the vegetables?! (Thanks Joaquin).

B’s got plans for some salad to come, involving oranges and apples. Very nice, and I’ve been up all morning sipping java with Trixie in my lap, pouring over old issues of Vegetarian Times, cookbooks, and recipes in the scrapbook. It’s so Martha.

Here is what I have come up with as contributing dishes.

Greens and Quinoa Pie

Appears in the March 2010 issue of Vegetarian Times, page 50, in the “Super Seder” article… Special thanks to the Den of Trees (yes that’s a code name) for supplying me with another year of my favorite magazine!

Technically, quinoa is not a grain (it’s related to spinach and chard), so it’s perfect for Passover. Here, spring greens are wilted then mixed with quinoa and cheese for a golden-crusted savory pie.

Ingredient List

Serves 6

  • 1/2 cup quinoa, rinsed and drained
  • 1 large bunch chicory (1 to 1 1/4 lb.), cut into bite-sized pieces (bottom 1 1/2 inches of hard stems removed)
  • 1 head romaine lettuce, shredded
  • 3 Tbs. olive oil, divided
  • 2 medium onions, thinly sliced (2 cups)
  • 2 green onions, thinly sliced (1/4 cup)
  • 1/4 cup chopped fresh dill
  • 1/4 cup crumbled feta cheese, preferably Greek (1 oz.)
  • 1/4 cup grated aged goat cheese or Swiss cheese (1 oz.)
  • 3 eggs, lightly beaten

Directions

Place quinoa in small saucepan, and toast over medium heat 2 to 3 minutes, or until almost dry. Add 1 cup water, and season with salt, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 15 minutes. Remove from heat, and transfer to large bowl.

Heat large pot over medium heat. Add chicory, and cook 3 to 5 minutes, or until wilted, stirring frequently or tossing with tongs. Add romaine, and wilt 1 to 2 minutes more. Transfer greens to strainer, and squeeze out excess moisture. Transfer to cutting board, and chop into small pieces. Stir greens into quinoa.

Preheat oven to 350°F. Heat 1 Tbs. oil in skillet over medium-high heat. Add onions, and sauté 10 minutes, or until browned. Add cooked onions, green onions, dill, feta cheese, and goat cheese to quinoa mixture. Stir in eggs; season with salt and pepper, if desired.

Pour 1 Tbs. oil into 9-inch pie pan, and place in oven. Heat 5 minutes, or until oil is hot. Swirl oil to coat bottom of pan, then spread quinoa mixture in pan with spatula. Bake 20 minutes. Drizzle pie with remaining 1 Tbs. oil, and bake 20 to 30 minutes more, or until golden brown.

Nutritional Information

Per slice: Calories: 233, Protein: 10g, Total fat: 13g, Saturated fat: 4g, Carbs: 20g, Cholesterol: 115mg, Sodium: 149mg, Fiber: 7g, Sugars: 4g

Copyright © 2008 Cruz Bay Publishing, Inc. | an Active Interest Media Company.

via Greens and Quinoa Pie.

Someone had the half baked idea to put Chorizo in the stuffing so I’m covering a vegetarian version of that. This is only dolled up with my own version of vegetable stock, a combination of root vegetables, winter herbs, boiled over an hour. Pressed, drained and then used in various recipes like soup, flavoring, etc.

Vegetable Stock

  • 10 cups water
  • 2 medium onions, cut into quarters
  • 2 large potatoes, sliced
  • 4 carrots, peeled
  • handfull of button mushrooms
  • 3 cloves of garlic, peeled and smashed (not minced)
  • 3 stalks of celery, chopped
  • small bunch of parsley
  • 2 bay leaves
  • pinch of ground white sage
  • pinch of cumin
  • salt and pepper to taste

Put all of your washed and prepared ingredients into a pot with a good lid. Something tight. Bring to a boil and then reduce heat to a simmer for about 45 minutes to an hour. You can tell the stock is done when the vegetables lose their color. strain out the solid parts, give them a good press, and the stock is done.

You can blend this excess up, I like it as a thick soup.

Mixed Mushroom and Tarragon Gravy

Friend Kim found this one. As Rach would say, YUM-O!

MAKES ABOUT 7 CUPS
  • PREP: 45 MINUTES
  • TOTAL: 1 HOUR 45 MINUTES (INCLUDES MUSHROOM-SOAKING TIME)

Recipe by Bruce Aidells

Photograph by Hans Gissinger

Mixed-Mushroom and Tarragon Gravy

INGREDIENTS

  • 2 ounces dried porcini mushrooms
  • 2 cups boiling water
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 large shallot, chopped (about 1/2 cup)
  • 3 large garlic cloves, chopped
  • 1/2 pound fresh crimini (baby bella) mushrooms, stemmed, caps sliced
  • 1/2 pound fresh shiitake mushrooms, stemmed, caps sliced
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh sage
  • 1 cup dry vermouth or dry white wine
  • 4 1/4 cups stock (See above)
  • 1/2 cup crème fraîche
  • 5 teaspoons cornstarch
  • 1 1/2 teaspoons chopped fresh tarragon

PREPARATION

  • Place dried porcini in large bowl. Pour 2 cups boiling water over. Let stand until soft, stirring occasionally, about 1 hour. Using slotted spoon, transfer porcini to small bowl. Cool porcini, then chop. Pour porcini soaking liquid into medium bowl, leaving sediment behind.
  • Melt butter in large skillet over medium-high heat. Add shallot and garlic. Stir 15 seconds. Add fresh mushrooms, thyme, and sage. Sauté until mushrooms are tender, 6 to 7 minutes. Transfer mushrooms to bowl. Add vermouth to skillet; boil 3 minutes, scraping up browned bits. Add 4 cups stock, fresh-mushroom mixture, porcini, and porcini liquid. Boil 10 minutes. Whisk in crème fraîche. Stir 1/4 cup stock and cornstarch in bowl to dissolve; mix into gravy. Cook until gravy coats spoon, about 5 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.
  • Whisk tarragon into gravy and serve.

***

Complete recipe can be found at Bon Apetite, here.
Finishing with simple stuffing… Recipe found here.

– –

Be well,

Scott K Smith
http://lifencompass.com

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Really? I mean to say, are LA school system lunch lines really that healthy that we don’t need to help make sure that your children have healthy food?

Any teachers out there? What does your school serve in LA County? What do you think? Could a big name with a fantastic idea help change your school?

********

LA TIMES

Jamie Oliver, the Englis

I love the green market. I walk through every ...

Image via Wikipedia

h chef who took on the “lunch ladies” of Huntington, W.Va., in an attempt to make school food more healthful, has been told thanks but no thanks by the Los Angeles Unified School District. “Our feeling was that his time would be better spent or invested in other communities,” Melissa Infusino, the director of partnerships in the superintendent’s office, said Friday.

Oliver is bringing his “Food Revolution” reality television show to L.A. for its second season, and he and his family plan to move to the area in January, a spokeswoman said. ABC posted a casting notice on its website: “We’re searching for families with children who could use Jamie’s help in the kitchen to overcome the obstacles to healthy eating.”

via Jamie Oliver turned down by L.A. school district | Daily Dish | Los Angeles Times.

From the Food Revolution Site:

“This food revolution is about saving America’s health by changing the way you eat. It’s not just a TV show, it’s a movement for you, your family and your community. If you care about your kids and their future take this revolution and make it your own. Educate yourself about food and cooking. Find out what your child is eating at school. Make only a few small changes and magical things will happen. Switching from processed to fresh food will not only make you feel better but it will add years to your life. You can…”

• Sign the petition to save America’s cooking skills and improve school food.
• Join the Food Revolution community on Facebook.

READ JAMIE’S PLATFORM FOR CHANGEREAD JAMIE’SFOOD PHILOSOPHY.

– –

Be well,

Scott K Smith
http://lifencompass.com

Want to support Lifencompass?
Subscribe via RSS. Leave a comment, those are always appreciated. Submit something for posting, topics and ideas are welcome.

Scott Lifencompass

Just a friendly reminder…

If this looks like where your eggs are coming from, you shouldn’t be eating them.

If  you don’t know where your eggs are coming from, you probably shouldn’t be eating them either. They could be coming from a place like this… a place that erupted in Salmonella.

Buy local / certified free range and organic.

From the web:

To qualify as organic, eggs must come from chickens that are fed only organic feed, i.e., feed that is free of animal by-products, synthetic fertilizers, pesticides or other chemical additives. No genetically modified foods can be used. Additionally, organic eggs must come from chickens that are given antibiotics only in the event of an infection — commercial chickens, on the other hand, are given antibiotics on a routine basis. No hormones or other drugs can be used in organic egg production.

via Organic Eggs – Organic Egg Grading and Certification.

Eggs and salmonella contamination

Factors to keep in mind, whether buying eggs from big commercial suppliers or farmers markets or gathering from a backyard coop.

s the scope of the nationwide salmonella outbreak expanded late last month, farmers market vendors reported rushes on locally produced eggs and people with backyard flocks were sitting smug.

But food safety experts say consumers shouldn’t jump to the conclusion that locally produced eggs are any safer than eggs from large commercial suppliers.

“Salmonella and chickens go together,” says Casey Barton Behravesh, a veterinary epidemiologist with the Centers for Disease Control and Prevention‘s division of food-borne, water-borne and environmental disease. “Any chicken, whether it’s from a huge farm or a backyard flock, may have salmonella.”

Nutrition Lab: Salmonella-contaminated eggs – latimes.com.

Related Articles

This last weekend I happily walked into a conversation about food and health between B and his mother. I mean you know I write about recipes and I have some strongly grounded feelings about food but I just didn’t realize that they stick.

B was explaining how our health has improved by our food choices, the benefit of living foods, buying local, and reading the ingredients in what you eat.

You might imagine that I’m lecturing at home, I am not. I do make a point of pointing out preservatives, noting organics, using phone apps and reading up on things. I guess that approach works.

Gives me lots to think about, including a big smile.

Anyway… Found this article at the LA TIMES || Food Section. Enjoy.

Scott

((ARTICLE EXCERPT))

Loving legumes

From the pinto beans of Mexico to the chickpeas of the Middle East, legumes — a class of vegetables that includes beans, peas and lentils — are as near to a perfect food as you can find.

A 1/2-cup portion of legumes, on average, contains at least 20 percent DV (Daily Value, requirement based on a 2,000-calorie diet) for fiber, folate and manganese; 10 percent DV for protein, potassium, iron, magnesium and copper; and 6 to 8 percent DV for selenium and zinc.

Factor in that beans are economical, easy to store for long periods and suit a number of cooking styles, and it’s easy to see why they have been such staple fare for years. And modern science reveals even more reasons to love legumes: They have been linked to lower blood cholesterol levels, lower body weight, higher intake of dietary fiber and lower rates of heart diseasehypertension, some types of cancer and diabetes. The Dietary Guidelines for Americans recommends that you eat at least three cups of legumes each week. So, what are you waiting for? Dig into legumes with the following helpful hints.

Power food – latimes.com.

Salmobandeau

Image via Wikipedia

Food Renegade posted an interesting blog on eggs and the recent salmonella outbreak, the conditions of the chickens producing the eggs and the reason we should be mindful of where we buy our food.

I don’t have the space for my own chickens but buying certified organics, and getting eggs from local sources can potentially protect us from the diseases that these birds carry because of their poor living conditions.

Scott

********

((BLOG EXCERPT))

If the recent outbreak of salmonella in U.S. supermarket eggs is any indication, food borne pathogens are not going away. In fact, they are increasing in number at an alarming rate. Yet I’m not afraid of contracting salmonella from my eggs. In fact, I eat them raw.

Am I stupid? Do I have a death wish? Nah. I just know my farmer.

You see, the “family farm” where these contaminated eggs originated is huge. According to the New York Times,

The DeCosters produce 2.3 million dozen eggs a week (!) in Iowa. Over the years, many here have objected to the growing operations of Austin J. DeCoster. Neighbors sued the DeCosters’ farms for what they said were noxious gases, millions of gallons of uncovered manure and putrid animal carcasses left on roadways. The Iowa Department of Natural Resources declared Mr. DeCoster a “habitual violator,” making his the only operation ever to be deemed such in Iowa, for its handling of hog waste.

[emphasis mine]

It’s only common sense that chickens raised in such massive operations will produce and spread pathogens like salmonella. Of course contaminated fecal matter will spread more readily among 100,000 confined birds jammed into tiny cages (or even so-called “cage-free”, yet crowded spaces) than it will among birds roaming freely on pasture. Of course hens living in close contact with out-of-control rodent populations (which carry salmonella) will be more diseased than chickens living outside. Of course de-beaked and force-molted chickens will be more prone to disease than those that peck, build nests, exhibit their natural chicken-y behavior, and get regular exposure to sunlight (aka: Nature’s disinfectant).

via Why I’m Not Afraid of Salmonella | Food Renegade.

Found this lovely in my inbox, from Bon Appétit. I love chilled soups, B’s not such a fan but I’m going to couple it with the Shrimp, Mango, Avocado salad (here). It’s going to be hot this weekend in LA, cold, fresh foods sound the best!

Scott

********

Chilled Corn Soup with Adobo Swirl

Adobo is the spicy tomato sauce that comes in the can with chipotle chiles. Look for canned chipotles at supermarkets, specialty foods stores, and Latin markets.
MAKES 4 SERVINGS

Recipe by Bon Appétit Test Kitchen
Photograph by Scott Peterson
July 2005

Chilled Corn Soup with Adobo Swirl

INGREDIENTS

  • 3 tablespoons olive oil, divided
  • 1 cup chopped sweet onion (such as Vidalia or Maui)
  • 3 cups fresh corn kernels (cut from about 3 ears of corn)
  • 2 cups low-salt chicken broth
  • 2 tablespoons fresh lime juice, divided
  • 1 cup (or more) water
  • 1 teaspoon adobo sauce from canned chipotle chiles
  • Fresh cilantro leaves

PREPARATION

  • Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat. Add onion and sauté until soft, about 4 minutes. Add corn kernels, broth, and 1 tablespoon lime juice; bring mixture to boil.
  • Reduce heat to medium and simmer until corn is just tender, about 3 minutes.
  • Working in batches, puree soup in blender until almost smooth.
  • Stir in remaining 1 tablespoon lime juice and 1 cup water (or more as needed to thin soup to desired consistency).
  • Season corn soup to taste with salt and pepper.
  • Transfer soup to large bowl; cover and refrigerate until chilled, about 2 hours or overnight.
  • Meanwhile, whisk remaining 2 tablespoons olive oil and adobo sauce in small bowl to blend. Divide chilled corn soup among 4 bowls. Drizzle soup with adobo oil, then garnish with cilantro and serve.
    This and many other great recipe’s can be found at http://www.bonappetit.com/recipes/2005/07/chilled_corn_soup_with_adobo_swirl

    – – –

    Be well,

    Scott K Smith
    http://lifencompass.com

    Want to support Lifencompass?
    Subscribe via RSS. Leave a comment, those are always appreciated. Submit something for posting, topics and ideas are welcome.

    Scott Lifencompass

    Doesn’t this sound YUM!?
    Shrimp, Mango, Avocado, Chili, Ginger, Butter Lettuce. Drool.
    Another one for the weekend. B’s mom will be here Saturday and Sunday so I thought I might try some different things out on the two of them. I’m going to make this along with the cold corn soup.
    Wish me luck.

    Shrimp, Mango, and Avocado Salad with Sweet Chili-Ginger Vinaigrette

    Asian sweet chili sauce is available in the Asian foods section of many supermarkets.
    4 FIRST-COURSE SERVINGS
    • PREP:15M
    • TOTAL:15M

    Recipe by the Bon Appetit Test Kitchen
    Photograph by Patricia Heal
    August 2010

    Shrimp, Mango, and Avocado Salad with Sweet Chili-Ginger Vinaigrette

    INGREDIENTS

    • 1/2 cup Asian sweet chili sauce
    • 2 tablespoons unseasoned rice vinegar
    • 1 tablespoon minced peeled fresh ginger
    • 12 peeled cooked large shrimp with tails left intact (about 8 ounces)
    • 1 large head of butter lettuce, leaves separated
    • 1 large mango, peeled, pitted, cut into 1/3-inch-thick slices
    • avocado, halved, pitted, peeled, cut into 1/3-inch-thick slices

    PREPARATION

    • Whisk first 3 ingredients in small bowl; season with salt and pepper. Place shrimp in medium bowl. Add 3 tablespoons vinaigrette; toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.

    – – –

    Be well,

    Scott K Smith
    http://lifencompass.com

    Want to support Lifencompass?
    Subscribe via RSS. Leave a comment, those are always appreciated. Submit something for posting, topics and ideas are welcome.

    Scott Lifencompass

    An interesting article on research linking polyphenolics, found in fruits and vegetables, that could indicate an antioxidant/anti-inflammatory effect on aging (the brain).

    Another point to tick on eating basics: Fruits, vegetables, whole grains. Earth’s bounty.

    Be well,

    Scott

    ((ARTICLE))

    Eating berries may activate the brain’s natural housekeeper for healthy aging

    Shibu Poulose, Ph.D., who presented the report, said previous research suggested that one factor involved in aging is a steady decline in the body’s ability to protect itself against inflammation and oxidative damage. This leaves people vulnerable to degenerative brain diseases, heart disease, cancer, and other age-related disorders.

    “The good news is that natural compounds called polyphenolics found in fruits, vegetables and nuts have an antioxidant and anti-inflammatory effect that may protect against age-associated decline,” said Poulose, who is with the U. S. Department of Agriculture-Agricultural Research Service (USDA-ARS) Human Nutrition Research Center on Aging in Boston. Poulose did the research with James Joseph, Ph.D., who died June 1. Joseph, who headed the laboratory, pioneered research on the role of antioxidants in fruits and nuts in preventing age-related cognitive decline.

    Their past studies, for instance, showed that old laboratory rats fed for two months on diets containing 2 percent high-antioxidant strawberry, blueberry, or blackberry extract showed a reversal of age-related deficits in nerve function and behavior that involves learning and remembering.

    In the new research, Poulose and Joseph focused on another reason why nerve function declines with aging. It involves a reduction in the brain’s natural house-cleaning process. Cells called microglia are the housekeepers. In a process called autophagy, they remove and recycle biochemical debris that otherwise would interfere with brain function.

    “But in aging, microglia fail to do their work, and debris builds up,” Poulose explained. “In addition, the microglia become over-activated and actually begin to damage healthy cells in the brain. Our research suggests that the polyphenolics in berries have a rescuing effect. They seem to restore the normal housekeeping function. These findings are the first to show these effects of berries.”

    The findings emerged from research in which Joseph and Poulose have tried to detail factors involved in the aging brain’s loss of normal housekeeping activity. Using cultures of mouse brain cells, they found that extracts of berries inhibited the action of a protein that shuts down the autophagy process.

    Poulose said the study provides further evidence to eat foods rich in polyphenolics. Although berries and walnuts are rich sources, many other fruits and vegetables contain these chemicals ― especially those with deep red, orange, or blue colors. Those colors come from pigments termed anthocyanins that are good antioxidants. He emphasized the importance of consuming the whole fruit, which contains the full range of hundreds of healthful chemicals. Frozen berries, which are available year round, also are excellent sources of polyphenolics, he added.

    Provided by American Chemical Society (news : web)

    via Eating berries may activate the brain’s natural housekeeper for healthy aging.

    …Favorite blogs.

    I’m a little low energy this weekend and I got nothing accomplished. On Friday night I went to a birthday and took a tumble in The Mezz bar (Downtown Los Angeles) over a dark little step that wasn’t roped off or lit well. Long story short, I walked through the front door and while marveling at the old-style architecture, cornices, and other details, I failed to see the step/stage in the middle of the floor. Brandon pointed out that while he was looking at me the lights were right in my face and it made it almost impossible to see the step. Which I hit with my foot causing me to loudly and painfully fall right on my upper chest, hands, and arm.

    I’m still in a good deal of pain but the second day isn’t as bad as the first. This week will be interesting as I attempt to do my normal routine. At this point getting out of bed is an interesting maneuver in avoiding pain while wiggling down to the edge to lean off the mattress and onto my feet. Bear with me, please. Send some healing (for my greater health and healing) if you would like. An harm none.

    Any-who-who, I need to do a little shout out to some of the blogs I read, often. These are the blogs that give me some food for thought (listed alphabetically). On days like today they are essential reading. Homebound and sitting around a lot can get monotonous. It’s not like this world cup game is any entertaining.

    Without further adieu…

    Blogs.

    101 Cookbooks

    Heidi Swanson (aptly  named don’t ya think?) creates some of the most yummy looking and tasty dishes. Often simple, with natural whole grains, vegetables and good foods.

    http://www.101cookbooks.com/

    Chatishin “Life/Art/Life”

    Chati Coronel brings art to us as a provocative spiritual practice. It’s breathy, inspiring, and transformative. Once our neighbor, Chati, her husband and Edber, and beautiful little daughter Mecha have moved but you can follow along and explore her latest journey through her blog.

    I find her poetic process of creation most interesting.

    http://chatishine.blogspot.com/

    East Village Boys

    Great photography, writing, and often some awesome beats to go along with the flavor of the week, East Village Boys has been the spotlight of all sorts of amazing creative folk. Sexy, funny, dirty, real, entertaining.

    http://www.eastvillageboys.com/

    Food Renegade

    This is another new site for me, introduced by Carla Golden. The Food Renegade is not just about food on the “eating level” but what is IN your food, why it could be controversial and / or unhealthy and how to shift our perspective. From the site:

    Everyone has an idea of what “healthy” food is. Vegans, vegetarians, Paleo dieters, Atkins-for-lifers. You. Me. For most of us, this food worldview takes shape unconsciously as we go about our lives absorbing the not-so subtle messages of food marketers.

    Most of us grew up thinking fat was evil. Food manufacturers paraded a host of low-fat options in front of consumers. Margarine was supposed to be “healthier” than butter; skim milk was supposed to be better than whole milk. People picked up low-fat versions of their favorite junk foods and felt wise and healthy.  Saturated fats were the devil incarnate. Avoid red meat! Chicken is king! Cholesterol is bad; avoid eggs. But as a nation, we still grew more obese and sickly.

    When the Atkins diet became the rage, breadmakers went out of business all across the country. Low-carb became our new mantra. Even if we didn’t jump on board the Atkins bandwagon, we still probably hold some residual low-carb prejudices.

    The average person’s food worldview is a wild and often contradictory mix of popular nutritional mumbo-jumbo.We walk through the supermarket and are inundated with marketing messages left and right — all of which make some sort of health claims. We pick up on these hints, add them to our conflicted understanding of what is and is not good for us, and wait for the next nutritional expert to tell us how to eat.

    But what we eat shouldn’t be determined by diet dictocrats. It should be determined by history, culture, and traditional cuisines.

    We have lived for thousands of years on this planet. Every native community has a highly developed food culture — what food to eat when, how it should be prepared and eaten, what it should be eaten with, and what foods are taboo and should be avoided.

    http://www.foodrenegade.com/

    for the love of yum

    Another great food blog. Although it isn’t always “vegi” I think that the food prepared and presented has been simply delicious. We’ve dipped into FtLoY a few times for parties, dinners and snacks. This blog, like many food blogs that I consider great, draws me in through the food, photography, and the personal stories that come around them.

    http://fortheloveofyum.wordpress.com/

    Herbivoracious

    I think it was iHerb who turned me onto to Herbivoracious. I’ve only just started to receive the blog and recipe’s in my rss reader. So far, so good! From the blog, “Herbivoracious is all about reinvigorating vegetarian cuisine with modern techniques and bold, authentic flavors.”

    http://fortheloveofyum.wordpress.com/

    Runeworker

    Christopher is a great and informative teacher of the Runes. His daily draws and explanation combine ancient verse and meaning for meditation on the Runes.

    I have to say that his class over at Points of Light, in Long Beach, is AMAZING. I’ve said it before, and I’ll say it again, I’m glad I signed up.

    http://blottytinesrunemagic.blogspot.com/

    Strategic Sorcery

    Hours of entertainment. This guy is a brain. His “ask me anything” blog has had me going ‘huh?’ a few times and caused several nose dives into books, research, and internet scavenging to learn more.

    http://strategicsorcery.blogspot.com/

    The Healthy Haven

    The Healthy Haven is the iHerb.com blog. An informative read about foods, supplements, herbs, oils and uses. I picked up the Quinoa recipe through the Healthy Haven!

    http://thehealthyhaven.wordpress.com/

    ****

    Here’s hoping you enjoy the reads and are having a good Sunday!

    – – –
    Be well,

    Scott K Smith
    http://lifencompass.com

    Want to support Lifencompass?
    Subscribe via RSS. Leave a comment, those are always appreciated. Submit something for posting, topics and ideas are welcome.

    Scott Lifencompass

    Last weekend we celebrated the 4th of July with friends and a grill in Pasadena, everything was kabobs! Okay.  Not “everything” because we did have some great rosemary potato salad and a fantastic curried mango and lentil salad, which went perfect with this recipe we brought along with us.

    Mango Marinated Tofu Kabobs

    ((BLOG EXCERPT))

    I marinated tofu for several hours and basted some veggies from our garden to make kabobs that we grilled for dinner – they were delicious. I, like Ben Stiller in “There’s Something About Mary”, love food on a stick … just make mine vegan. Something about food on a stick just says summer time. The marinade would probably work as well on seitan or tempeh and on any veggie of your choice. It’s also quite adaptable – by adjusting the curry or adding more chili garlic sauce or chipotle … or Tabasco… you can make your kabobs as spicy as you’d like. Enjoy the experiment!

    ********

    I want to point out that we couldn’t find any eggplant but I think that the marinade is the most important aspect. Tofu, IMO, is rather bland and the marinade creates the flavor.

    Mango Marinade

    1 ripe mango
    2 tbsp teriyaki
    1 clove garlic
    ½ tbsp sesame oil
    1 tbsp grated fresh ginger
    1 tsp curry
    ½ tsp chili garlic sauce

    Process all ingredients in food processor until smooth.

    Check out this recipe and the Pacific Outpost via Mango Marinated Tofu Kabobs « Cooking at the Pacific Outpost.

    Be well,

    Scott

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