Naraya Cooking Health Recipe

Cowboy Caviar Quinoa Salad

7:51 AM

product review: rawmio stone ground raw vegan chocolate

4:52 PM

book review: the rawvolution continues

7:51 PM

Hey, guys! Today the post is a book review for "The Rawvolution Continues"; an amazing and beautifully put-together raw food cookbook and lifestyle guide from the raw vegan gurus Matt and Janabai Amsden. They own their own raw food cafe, Euphoria Loves Rawvolution, and know all the ins and outs of the diet. In their book, they share all this information with you, and more importantly - over 100 drool-worthy raw recipes. Go out and buy it now! Here's my interview with them, mixed in with mouth-watering photos.

"First of all I have to say that I loved the book. It’s totally comprehensive, full of gorgeous colour photos, shares your beautiful story, and gives the need-to-knows about living raw. I think anyone could pick up this book and be inspired to become a raw vegan on the spot! Some of your entrée recipes are absolutely jaw-dropping, like the enchiladas, falafel wraps, californication rolls, not-so-fried rice, taquitos, curried vegetables, deep dish spinach pizza, Buddha-bites wontons, and cheesy broccoli. My mouth is watering just typing out the names! I love the Kids’ Faves chapter and the interesting blurbs on Rawvolutionary Heroes every few pages. I think this is one of the most useful and extensive raw food cookbooks out there today. I recommend it to anyone who’s interested in green cuisine, healthy eating and experimenting in the kitchen. On to the interview!

Do you feel that where you are now – married with twins, co-owning a thriving raw foods café, and being accomplished authors – is fate or pure luck? Do you think you were destined to end up here or was it simply a series of fortunate events?

Thomas Jefferson, who one of our sons (Guthrie Jefferson Amsden), is named after said, “I'm a great believer in luck, and I find the harder I work, the more I have of it.” If fate is in fact, a real phenomena, I believe we must still be active participants, to manifest our fates. Janabai and I certainly feel fortunate, though I’m not sure that’s the same as luck.

What do you see in the future, for your business, family, etc.? Any major plans or just going with the flow?

The overall plan is to introduce more people to, educate people on, and help facilitate people being turned on to the benefits, and healing potential of raw foods. How exactly that will look, is ever-evolving. So, we’re going with the flow, but with the overall plan in sight.

What is the most important lesson you have learned through your personal journey in the raw food movement? Is there more than one?

Acceptance. Acceptance of others, and their choices, acceptance of my self, acceptance of my circumstances. I feel if I can truly learn that one, I’ll be in good shape. I certainly haven’t mastered it, but I’m working on it.

What are your favourite indulgent foods? And what are your daily essential foods?

Greens are a daily essential. They’re the foundation of a holistic diet, in my opinion. The great thing is that in a raw food lifestyle the indulgences are still pretty darn healthful. A raw, vegan dessert, made with coconut, or organic fruit, or nuts, and sweetened with coconut nectar, is miles ahead of a traditional white flour, white sugar pastry, and can be absolutely delicious. In fact, someone eating it might not even know it’s health food.

Juice or smoothie. Go.

I’m not someone who believes you have to choose one or the other. Clearly whole foods are a good idea. Smoothies allow you to easily incorporate foods in their whole form. They also allow you to combine, into one drink, a lot of high-octane superfoods that you might not have the time or opportunity to consume on their own. Juice allows you to take advantage of the nutrition in an amount of vegetables, that most people would find impossible to eat in a day. Juices also allow one to cleanse, and rest the digestion, whilst still receiving a lot of nutrition.

Do you feel that the raw food movement is here to stay and growing every day, or simply a fad being touted by celebrities and others at the moment?

People have been asking me that very question for 15 years, so clearly, I have to say it’s here to stay. It’s popularity in pop culture may wax and wane, but people will never abandon a truth, or a concept that truly works. If one person heals themselves through raw nutrition, it doesn’t matter what the magazines say is “hot”, or “in”.

If you could be anywhere in the universe with anyone, living or dead, at any time in the past or future – where, who, and when would you choose and what would you be doing?

I really would be interested in several times and places, and it would be very difficult to choose. It would be so powerful to be with Siddhārtha Gautama when he attained enlightenment, and became the Buddha, or with Christ while he was teaching. It would so inspiring to be around Thomas Jefferson, and the founding fathers in the 1770’s. Their intelligence and revolutionary spirit would be a real gift to experience first hand. As a musician, I’d love to be in England or America, in the 1960’s and 70’s. I write extensively, in The RAWvolution Continues, about what we call RAWvolutionaries, those who were early proponents of raw foodism. It would be great to hear them spread the word. People such as Pythagoras, Gandhi, or even Gypsy Boots and the Nature Boys of Tahquitz Canyon, and Topanga Canyons, where we now live.

Do you have favourite animals or pets? I’m a cat person all the way.

We both love cats, but we have a standard poodle named Lulu, so I guess, technically, we’re dog people. Lulu is about five and a half years old, and the prettiest pup that ever lived. And yes, she’s a raw food dog, though certainly not a vegan.

What was your inspiration to write The Rawvolution Continues?

We had tons of recipes that our fans were quite anxious to get their hands on. The recipes in The Rawvolution Continues represent all of the dishes we’ve created since opening our café in Santa Monica in 2006, so there are a lot of things people have been enjoying for years, and are eager to make for themselves. Also, we’re very interested in reaching those that may not yet be aware of the concept of raw foods. A beautiful book is a great way to reach those folks.

Thank you so much for sharing yourselves. Much love and gratitude to you.

Thank you, Emily! Much love!"

welcome to the burnaby farmer's market

4:05 PM

cabbage

Mirin & Maple Tempeh Stir Fry

7:56 PM

This is a wonderfully sweet and nutty flavored dish. The tempeh and buckwheat noodles lend to nuttiness and the marinade that was inspired by Nigel Slater gives to the sweetness. I happen upon Nigel's website and found this recipe for a marinade that he uses and thought it would make for a nice tempeh stir fry. I added the tamari and red pepper flakes for my own taste and just pretty much used the ratio of mirin to maple syrup from his recipe as a guide. You could possibly even add some grated ginger or garlic too. I was really happy with the outcome and the way everything came together in taste, color and textures. It's a simple dish that delivers in flavor, protein and other healthy nutrients that we can all use more of!

Now let's talks about mirin for a moment. I've had my eye on recipes containing mirin but was so turned off by the product because I didn't research online first to find out more about it. Instead, while at the grocery store I made my assumption from the first bottle I picked up and happily put back because it contained corn syrup and other ingredients I prefer to stay away from. Months later I finally find there is a big difference in the way mirin is prepared. The real deal, like the one pictured above, is a traditionally brewed rice cooking wine that doesn't contain added sugar or synthetic enzymes. It’s also known as Hon-Mirin. Very commercial brands use corn syrup and preservatives and are known as Aji-Mirin. They may have their reasons for using corn syrup and preservatives but I will choose the ones that are free of these ingredients. Be sure to read the labels and find, Hon-Mirin, as it will give you the best flavor and add luster to your dishes. Here's a little article from the New York Times about mirin for further reading: Searching For The Real Mirin - Catching an ElusiveJapanese Flavor

If you can't find this type of mirin in the store, you can order it onlineor you can substitute with dry sherry or sweet marsala if you must. Or you can dissolve a small amount of pure cane sugar in a little white wine or sherry, about 1/4 teaspoon of sugar to 1/4 cup wine. These are clean substitutes for hon-mirin.

We're going to start with the tempeh first. Tempeh is one of those soy products that is good for you and can be eaten in moderation, a couple times a week. Tempeh is fermented and holds all kinds of healthy attributes along with 13 - 16 grams of protein per serving. I like to steam my tempeh before doing anything to it. Because I don't have a double broiler or bamboo steamer, I've made my own steamer by using a colander and medium size pot with lid. It works perfectly well. If you choose this route, you can reuse the pot and colander for cooking your buckwheat noodles. Steaming your tempeh will soften it nicely and the marinade will absorb a bit better. Steam for 10 minutes or so.

If you can't find tempeh in your usual grocery store, ask the store manager to consider carrying it. This is how change begins on a small scale and it never hurts to ask as they are there for you!

After steaming your tempeh, mix your marinade in a large bowl and add the tempeh, let set for 1 - 4 hours at room temp. Reserve the marinade.

Bake your tempeh...

I know what your thinking this is a stir fry! Well, you'll just have to trust me. :)

Dice your veggies of choice, these just happen to be on hand from my last recipe. Feel free to use whatever vegetables you like, have handy or need to be used up. Other options are bell peppers, broccoli, sugar peas, zucchini...these are what come to mind in a pinch but use whatever your preference is or sounds good. They will be stir fried, or sauteed, until al dente or your choice of firmness and then mixed with the soba noodles if using those. (My favorite wok is the el cheapo carbon steel wok for around $20! It heats up quickly and cools down quickly so your food cooks just right and stops cooking when you remove it from the heat. Just be sure to season your wok well. Here's a great article on the subject: When Cheaper is Better)

Mirin & Maple Tempeh Stir Fry

Ingredients

8 oz package tempeh (I used a five grain tempeh)
1 tablespoon sesame oil, coconut oil or olive oil
1/3 red cabbage, thinly sliced
2 -3 large carrots, peeled and thinly sliced diagonally
2 -3 scallions, thinly sliced
sesame seeds, garnish
cilantro, garnish, optional
8 oz. package soba noodles, or rice would fine too (I ♥ these 100% buckwheat noodles)

Marinade

1/3 cup mirin
3 tablespoons pure maple syrup
3 tablespoons warm water
2 tablespoons tamari, bragg's aminos or soy sauce
1 teaspoon red pepper flakes, or to taste

First start by steaming the tempeh. Use a double broiler, bamboo steamer or do like I did above by using a pot and colander. Bring water to a boil, cut tempeh into sticks about 1/4 inch or so, place in choice of steamer, steam for 10 minutes. This will soften and swell your tempeh a bit helping it to absorb more marinade.

In a large bowl, mix together the marinade, add the tempeh and let set for 1 to 4 hours at room temp, turning every so often. Reserve marinade for later.

When ready, turn oven on to 400 degrees. Bake tempeh on a cookie sheet or in a baking dish for 25 minutes, turning once in between.

Cook your soba noodles according to package. 100% buckwheat noodles take 8 minutes to cook while the wheat and buckwheat soba noodles only take 4 minutes to cook. Drain and rinse well under cool water. Set aside. If using rice, cook about 1 dry cup and set aside.

In a wok or large saute pan, heat oil and add your cabbage and carrots, cook for about 3 minutes, add scallions, a spoonful of marinade and cook another 2 minutes or until desired firmness (I like mine al dente). Add in the soba noodles and cook for another minute or so until soba noodles are gently warmed.

To serve, place noodles and veggies in serving bowl and top with a few strips of tempeh. Add a few large spoonful's of marinade over the noodle/veggie mixture and tempeh, top with sesame seeds and a few extra scallions. If using rice, serve rice in serving bowl and top with veggies and tempeh, drizzle with marinade, sesame seeds and scallions.

Serves three but more likely two!

Enjoy!

fresh summer rolls with basil, avocado, kale + spicy garlic peanut sauce

5:19 PM

almond butter

Summer Rolls + Two Dipping Sauces

10:24 AM

Well hello again, I have missed you terribly! A lot has happened in the last couple weeks. After my last post Soba Noodles with Tofu, Broccoli & Carrots, I left for vacation to the beautiful Kings Canyon. The area we visited is located in the eastern sierra's located between Mammoth and Bishop just off the 395 called Rock Creek Lake. It's gorgeous up there with clean air, nice temperatures and nature all around. How does it get any better than that? You can see many of my pictures here. In that time, the 4th of July also came and went. I extreme cleaned the house, you know the unclutter, going behind closed doors and rearranging the furniture kind...feels good to be done with that! I did all those things I have put off doing while focusing my energy on this blog the last year. Speaking of which, The Simple Veganista also turned 1 on July 1st. I can't believe it's been a year already. I really wanted to do a special post for this occasion but it just didn't happen so it was a quiet celebration. When I first started this blog I had no idea where things would go but thanks to everyone who has a love for clean vegan food...this blog has done remarkably well in that short amount of time and I thank you all for following along with my passion. I intend to keep it going as long as it stays fun for me. I love all the aspects of being here...from testing and preparing the food, taking pictures, editing, writing (a few of these I'd like to improve on), sharing, getting feedback from everyone. It's truly fun for me and I'm so happy to be a part of your lives and hope you get lots of inspiration for clean, healthy eating habits along the way. And remember, that's all it is...creating NEW habits and making them healthy habits! Cheers to another year of creating those healthy habits that stick...

So without further ado...let's eat!

Summer, spring or salad rolls, known as Goi Cuon in Vietnamese, are fresh, versatile and so easy to put together. You can use all kinds of vegetables to suit your taste...make them simple with just a few ingredients like the first picture or add more for a variation and rainbow effect like the picture above. I love these rolls and you can be sure that this is the first of many I will like to try out and share. The recipe today is a very basic, all around summer roll. Nothing complicated, everything should be readily available and easy to find. For a great tutorial on rolling a closed end roll like the image just above (they were cut in half) go here: How to Roll Fresh Vietnamese Spring Rolls – A Photo Tutorial

You can find rice paper in the Asian section of your grocery store. There are different shapes and sizes so if you're new to this be sure to experiment with a few to see what works best for you.

I have included two different dipping sauces because some of you may be allergic to nuts. One will be a peanut or almond butter based dipping sauce and the other will be rice vinegar based. A sauce for everyone here. Both are excellent. I love my peanut sauce but was very pleased with the vinegar based sauce I adapted from Martha Stewart. Even though I'm not much of a vinegar lover...it was delicious!

Summer rolls are commonly filled with a few herbs like mint, cilantro and/or Thai basil. Feel free to use one or a combination. I find in these rolls that they all taste great together. If you can't find Thai basil, regular basil will be just as good! I especially love the basil with the peanut dipping sauce...the flavors pair so well.

Next you can choose from a variety of greens to add to your rolls. Use one or a combination if you like. Depending on what style roll I'm making, I may use two types of greens.

Lastly, choose your veggies and cut them into thin strips by hand or using a julienne tool. These are just a few of the veggies you can use. Try adding avocado, green onions, bean sprouts, etc. Many recipes for these rolls also use rice noodles, and you can too, but I prefer a roll full of veggies instead having one or two extra if needed. I can eat two or three of these and be completely satisfied for a few hours.

Adding in some sliced tofu is an option. I do like to add it to my rolls when not using the peanut sauce as it adds some protein to the meal.

Summer Rolls + Two Dipping Sauces

Ingredients (2 - 3 servings)

6 rice papers (preferably the circular sheets)
2-3 medium carrots, cut into match sticks or 1/4 inch sticks
1/2 cucumber, cut into match sticks or 1/4 inch sticks
1/2 bell pepper (yellow, red and/or orange), thinly sliced
1/4 red cabbage, thinly sliced
greens of choice: leafy lettuce, pea shoots, spring salad mix or micro greens
radishes, thinly sliced (optional)
organic tofu (firm or extra firm), sliced (optional)
mint, small handful of leaves
cilantro, small bunch of sprigs
basil, small handful leaves

Sweet Chili Sauce (2 servings)

1/4 cup unseasoned rice vinegar
2 tablespoons tamari or soy sauce
2 tablespoons warm water
2 tablespoon maple syrup
1 clove garlic, minced or grated
1 teaspoon red pepper flakes, or to taste
juice of 1 lime

Peanut Sauce (2 servings)

3 heaping tablespoons peanut or almond butter
1 tablespoon tamari or soy sauce
2 tablespoon maple syrup
2 tablespoon warm water
1 - 2 tablespoon rice vinegar, optional
juice of 1 lime
1 teaspoon red pepper flakes, optional

Mix your dipping sauce together first, let set so the flavors can mingle. It will taste much different after a few minutes. Taste for flavor before serving.

This summer roll direction will be for the open end roll as shown above. For the closed end roll please see the tutorial here.

Fill a large shallow bowl 1/2 way with warm water...a large pie dish works great for the circular rice sheets which is what this recipe will use. Making one roll at a time, dip the rice sheet into the water making sure to get both sides and all edges, no need to let it soak until completely soft. Lay on a flat surface and fold in half, the rounded side will be the top and the flat side the bottom. The paper will still seem a bit stiff but will keep absorbing the water and soften as you layer your veggies. In the center, layer your ingredients...greens, herbs, tofu and veggies. Fold the end corner over the layer of veggies, give a nice tuck and roll.

Serve with choice of dipping sauce.

Enjoy!

Naraya Cooking Health Recipe

Cowboy Caviar Quinoa Salad

product review: rawmio stone ground raw vegan chocolate

book review: the rawvolution continues

welcome to the burnaby farmer's market

Mirin & Maple Tempeh Stir Fry

fresh summer rolls with basil, avocado, kale + spicy garlic peanut sauce

Summer Rolls + Two Dipping Sauces

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