Friday, September 17, 2010

Avocado Recipes | California Avocado Commission

Avocado Recipes | California Avocado Commission:

If you just change the Chicken stock for Vegetable stock (lord knows why they didn't think of that!!) the this recipe is not only delicious and nutritious but Gluten free, dairy free, vegetarian, vegan, kosher a true suitable for everyone dish.

Toasted Quinoa & Avocado Salad


  • ¾ oz. canola oil
  • 1 cup quinoa, rinsed
  • 1 cup onion, finely dice
  • 1 Tbsp.garlic, minced
  • 1 tsp.Mexican oregano, crumbled
  • 1 ¼ cups chicken stock
  • ½ tsp.salt
  • pepper to taste

Avocado Salad

  • 1 cup cucumber, peeled, seeded, and diced
  • 2 cups tomato, seeded and diced
  • 1 cup tepary beans, cooked
  • ½ cup red onion, small dice, rinsed
  • 1, chopped
  • 1 Tbsp.jalapeƱos, chopped
  • 2 Tbsp.cilantro, chopped
  • 1 ½ Tbsp.lime juice
  • 2 cups avocado, 1/2" dice
  • 24 pieces Belgium endive leaves
Top of Form
Bottom of Form
  1. Heat the canola oil in a saucepot. Add the quinoa and toast, stirring constantly, until golden brown.
  2. Add the onions, garlic, and oregano, and stir until aromatic.
  3. Add the stock and bring to a simmer.
  4. Add salt and adjust the seasonings with pepper. Cover tightly and cook for 20 minutes, or until tender.
  5. Place on a sheet pan to cool. Once cool, place the quinoa in a bowl and fold in the cucumbers, tomatoes, cooked beans, onions, mint, jalapeƱos, and cilantro.
  6. Season with lime. Gently fold in the avocado.
Yields: 2 Cups of Fruits and Vegetables and Beans per Serving . Color Group(s): Green, White, Red

Prep Time: Assumes cooking quinoa while cutting vegetables Cook Time: Assumes tossing together
Serving Suggestions:
To serve: Place 1 heaping tablespoon in an endive leaf.

Note: Any kind of bean or legume can be substituted for the tepary beans.

Recipe developed by The Culinary Institute of America as an industry service for Produce for Better Health Foundation. Recipes are based on concepts developed by chefs attending Produce First!

All PBH endorsed recipes meet nutrition standards that maintain fruits and vegetables as healthy foods. Optional ingredients such as salt and pepper listed “as desired” are not included in nutritional analysis.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Monday, May 31, 2010

vegan and vegetarian wines

vegetarian wines you'll actually enjoy - Times Online

'(Vegetarian wine) has been helped by the use of a new fining agent' gushes Jane MacQuitty on Times online.

Not really dah-ling Bulgaria has been using it for simply ages, and the plebs who love home brew. The best Wine kits rarely use anything else.

She continues - 'a special, ultra-efficient clay called bentonite, which is both vegetarian and vegan-approved. Previously, to create clear, star-bright stable wines, producers often fined and filtered their wines with whatever they had to hand, including dried ox blood powder, isinglass (made from fish bladders), gelatine, casein (the protein found in milk) and egg whites. Today, for health reasons, fining ingredients such as these are used less and less. Good ordinary wines are fined earlier and more rigorously than expensive wines, which is why bentonite is such a godsend for cheap reds and whites. Fancier reds and whites spend more time in the cellar and the numerous barrel rackings ensure that only minute traces of egg white, say, is present in the finished wine. For vegans, and some vegetarians, this trace is unacceptable and, again, bentonite fining leaves no detectable particles in the wine.'

It's good she's finally noticed and getting the word out there, I've lost count of the number of wine merchants who have no clue how their wine is clarified, but this is actually all very old news despite the lack of common knowledge.

Most of the main supermarkets now have a symbol for vegetarian and vegan wines. Co-op have for many years now included a full list of ingredients on their wines that includes sulphites and clearing agents such as isinglas, in addition to a vegetarian or vegan rating on the label.

1999 Only retailer to label the ingredients in wine, despite the fact that the move is technically illegal.

Thursday, April 08, 2010

It's OK for vegans to eat oysters.

It's OK for vegans to eat oysters. - By Christopher Cox - Slate Magazine

The trouble is there are so many reasons to be vegan - there's no wonder that convienegans are on the rise - it's no surprise.

Oysters are pretty low down the food chain and quite possibly even intesively reared farming of them does little to cause them or the planet distress.

The term Vegan just makes things nice and easy for chefs and customers - no animal products - if it's from a plant it's OK - if it's anything else then no. Simplicity that's the secret of a good philosophy.

Once you venture into 'ah but', and 'except for' and 'unless' it risks following in the footsteps of Judaism and needing a book to explain the book advising what to do on the seventh day of the seventh month in the seventh year when there's a total eclipse of the sun and you can see seven moons in the sky.

No animal products - it's easy, simple - even a child could do it.

Monday, March 01, 2010

Vegan Orange Chocolate Mousse with Lemon Muffins: Vegan dessert decadence to finish a dinner party

Vegan Orange Chocolate Mousse with Lemon Muffins: Vegan dessert decadence to finish a dinner party

You can make the mousse sweeterand richer by adding a handful of Medjool dates. Possibly add some Grand Marnier or Cointreau instead of or as well as the Orange Oil.

If you prefer it not so dark you can add some soya cream, serve with dairy free ice cream, or use the dairy free couveture chocolate that's now available.