My Plantcentric Journey

Posts tagged ‘Chloe’s Kitchen’

Chloe’s Indian Buffet Trio – Saag Aloo, Chana Masala, Vegetable Biryani & Garlic Naan -Yum!

Made Chloe’s Indian Buffet Trio as a special dinner while my twin sons were home from college on break. So delicious! From Chloe’s Kitchen cookbook which is my favorite cookbook http://www.chloecoscarelli.com.

We were first introduced to Indian food when we went out for my 50th birthday December, 2011. It was our first time at an Indian restaurant, and I specifically chose it because of the vegetarian options on the menu.  It was so fun and memorable, because they took us back into the kitchen and showed us how they made naan bread on the side of their tandoor.

For the naan recipe, I found fresh whole wheat pizza dough in a ball at my Whole Foods Market. It was clean, 100% whole wheat and only 5 ingredients. My sons and I put garlic in the middle of each ball, folded over the top and rolled them out. Really fun, family bonding thing to do. 

Our favorite dish of the three entrees was the Saag Aloo, our 2nd favorite was the Vegetable Biryani and that leaves the Chana Masala for last but not least.

The Saag Aloo was creamyand curry-like. I’ve always loved anything creamy. When I gave up dairy, I thought I would never have that sensational mouth-feel again. Then I learned of cashew cream. Wow!

I used black Forbidden Rice in place of the Basmati in the Vegetable Biryani, so everything was completely black.  Ever eat completely black broccoli or summer squash? Looked funny, but tasted oh so sweet due to the raisins.

Just for the record, I did not use any oil that was called for. I used vegetable broth or water.

Once again, I forgot to take pictures (maybe it’s good that I don’t have a picture!)  but you can get the recipes and see pictures here: http://www.veega.co/2013/03/dining-in-indian-buffet-trio-saag-aloo.html

5 Wonderful Recipes I’ve Made from Chloe’s Kitchen, by vegan chef Chloe Coscerelli

I just love Chloe’s Kitchen cookbook, by Chloe Coscerelli.  It is my favorite one.  What I like to do is check a cookbook out of the library, test a few recipes out then decide if I want to actually own it or not.  This cookbook of Chloe’s is a definite buy!

Chloe’s Kitchen by Chloe Coscerelli

Pineapple Not-So-Fried Rice

Pineapple Not so Fried Rice Chloe

This was excellent and really a show-stopper for presentation!  It calls for extra-firm tofu, soy sauce (I used Bragg’s Liquid Aminos), pineapple, curry, carrots, cashews, peas, raisins, jasmine rice.  I did not, of course, use the canola oil she requested.  It was really, really good!

Get the recipe here:  http://www.humanesociety.org/issues/eating/recipes/entrees/pineapple_rice.html

Thyme for Creamy Scalloped Potatoes from Chloe’s Kitchen

Thyme for Creamy Scalloped Potatoes unbacked Chloe

(shown unbaked)

baked thyme for creamy scalloped potatoes

baked

This is so good!  It’s the first time I’ve ever made cashew cream.  It turns into cream just like magic!  Made with raw cashews, garlic, fresh thyme, scallions and potatoes.  So easy when I used my food processer for the potatoes.  Delicous!

Get the recipe here:  http://books.google.com/books?id=grRQZ7yHvq4C&pg=PA89&source=gbs_toc_r&cad=3#v=onepage&q&f=false

Minted Couscous with Arugula, Butternut Squash and Currants

Minted Couscous Arugula Butternut Currants Chloe

This was delicious! It has butternut squash, couscous, arugula, currants, almonds and fresh mint. I did not use the olive oil she called for, I used whole wheat couscous instead of Israeli pearl couscous and I used raisins instead of currants.  Each bite had a different flavor!  Sometimes you’d get the butternut squash, sometimes the mint, sometimes the almonds.

Get the recipe here:  http://spiritualityhealth.com/recipes/minted-couscous-arugula-butternut-squash-and-currants

Curried Lentil, Squash and Apple Stew

Excellent and sweet with wilted spinach, butternut squash, fresh ginger and apple.  I did not use the olive oil called for.

Get the recipe here:  http://well.blogs.nytimes.com/2011/11/17/hearty-holiday-main-courses-for-vegans/

Warm Spinach-Artichoke Dip

Warm Spinach-Artichoke Dip Chloe

Excellent, Easy and Quick!

It calls for onion, garlic crushed red pepper, soft tofu, nutritional yeast.  I, of course, omitted the olive oil and used carrots and bell pepper for dipping.

Get the recipe here: http://smithsvegankitchen.blogspot.ca/2012/06/warm-spinach-artichoke-dip.html

You really need this cookbook!

It’s Our One Year Plantcentric Anniversary!

I remember it like it was yesterday.  Last Christmas, after a substantial weight loss journey for both of us, I surprised my husband with
Dr. Caldwell B. Esselstyn, Jr., MD’s Prevent and Reverse Heart Disease, Rip Esselstyn’s The Engine 2 Diet, Julieanna Hever, M.S., R.D., CPT The Complete Idiot’s Guide to Plant-Based Nutrition, The Forks Over Knives Companion Book, and Kathy Hester’s The Vegan Slow Cooker.  After reading Dr. Esselstyn’s & Rip Esselstyn’s books, my husband, Bill, turned to me and said, “I’m going vegan.  You don’t have to if you don’t want to, but I am.  I’m starting now.”  I about choked!  We had just “come out” as vegetarian, but this was different. This was really radical.  Go without cheese??  And ice cream and pudding?  I shakily said, “OK.  If you are, I am too.”  Gulp!

Then, we watched Dr. Robert Lustig’s The Bitter Truth About Sugar

We had already been following the Rule of 5 from You on a Diet by Michael F. Roizen, MD and Mehmet C. Oz, MD, one of which was no high fructose corn syrup, but now we cut out any kind of added sugar.

We are also learning about GMO’s and trying to cut them out of our diet.  Pretty hard when there is currently no labeling.  We definitely are supporting legislation to have all food that has GMO’s in them to be labeled.
What a great year it’s been.  It hasn’t been hard.  We just armed ourselves with knowlege about the effects of dairy and used vegan cookbooks.  We discovered great new flavors, spices and ways of cooking.  No meat, no dairy, no added oil and no added sugar.  Our palates have really grown.

jesse                                                      fbpic2

This was taken 3 years ago this Easter                                                                                                 Christmas 2012

 

Now, I daresay, we are actually becoming foodies again!  We love trying all new recipes.  I really love Chloe Coscerelli’s cookbook, Chloe’s Kitchen http://chefchloe.com/.

I hope you are enjoying following our journey.  I’ve been humbled when I hear how we’ve inspired you to make changes in your own life as we continue to make changes in ours.

Let me know how you’re doing and what you like about this blog!

Happy Plantcentric One Year Anniversary!!

Laura

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