Natural Kitchen Cooking School Blog

Walnut Tea Cookies

2011-12-21T23:22:00.000-05:00

YUM!

My mom's original recipe for these delightful cookies was known as Russian Tea Balls. I replaced the butter with safflower oil and use maple syrup in place of the sugar. Instead of white flour I use whole grain flours. With these tweaks I've transformed a super tasty cookie into one that still tastes great but is healthy as well. I hope you enjoy them!

Walnut Tea Cookies

Light and crisp, these wheat free cookies are a real crowd pleaser. To make them gluten free substitute garbanzo-fava bean flour or your favorite gluten free flour for the barley flour.

DRY:

1 cup brown rice flour

11/3 cups barley flour

3 tablespoons arrowroot powder

1/8 teaspoon sea salt

1 cup finely chopped walnuts

WET:

1/3 cup sunflower oil

1/3 cup maple syrup

1 teaspoon pure vanilla extract

DECORATION:

½ cup sifted powdered sugar

Pre-heat the oven to 350° F. In a large bowl, sift together the flours, arrowroot powder and sea salt. Stir in the walnuts. Separately, blend the wet ingredients. Add the wet ingredients to the dry and mix thoroughly.

Shape the mixture into small balls and place on an un-greased cookie sheet 1-inch apart. Bake at 350° F for 12 minutes. Transfer cookies to a wire rack to cool for 5 minutes. Dip each cookie into the powdered sugar. Cool the cookies thoroughly before storing them in a covered container.

Makes 24 cookies

Homemade Granola

2011-12-20T05:35:00.000-05:00

Ready for the oven!

Add some pretty ribbon for a great holiday gift!

I love making granola this time of year. It makes a great gift tucked into a canning jar with a homemade label or packaged into little gift bags. The aroma while it's baking will fill your home with the coziest of smells! Feel free to mix up what you add to it. My latest version included dried cranberries, chocolate chips, pecans and shredded coconut - wow!

Maple Granola

Wow, homemade cereal! It doesn’t get any earthier than this. If you’re avoiding wheat, use barley flour instead of the wheat flour. For a gluten free version, try using rolled Bob's Red Mill Gluten Free Rolled Oats and brown rice flour.

4 cups rolled oats

½ cup whole wheat pastry flour

¼ cup brown rice syrup

¼ cup maple syrup

1/3 cup safflower oil

1 teaspoon vanilla

½ teaspoon cinnamon

½ cup toasted almonds, chopped

1/3 cup chopped dried apricots

1/3 cup currants

1/3 cup toasted, shredded coconut

Instructions: Preheat oven to 350° F. In a large bowl, combine the rolled oats with the syrups, oil, vanilla and cinnamon. Mix thoroughly. Spread mixture on a lightly oiled baking sheet. Bake for 20 minutes, or until golden in color. Stir the granola occasionally during baking.

Cool the granola and stir in the almonds, apricots, currants and coconut. Store in a glass jar for up to 1 month.

Makes 6 cups

Blueberry Polenta Porridge

2011-11-27T21:59:00.000-05:00

Polenta is my go-to porridge when I'm short on time and need a healthy breakfast FAST. It takes 5 minutes to cook, though you can cook it longer to make it even creamier. I love it topped off with some blueberry goo and crunchy walnuts, for a delicious treat that's rich in antioxidants and Omega-3 fats. Enjoy!

Blueberry Polenta Porridge
Gluten free
Serves 2

2 cups water
1/2 cup uncooked organic dry polenta (corn grits)
1 cup blueberries, fresh or frozen
2 tablespoons brown rice syrup or maple syrup
2 tablespoons arrowroot, mixed with 3 tablespoons cold water
2 tablespoons raw walnuts

In a small saucepan heat the water over high heat until it boils. Add the polenta and return to a boil. Reduce heat to simmer on low, covered, for 5 minutes or until desired creaminess. Meanwhile, in a separate small saucepan, place the blueberries and brown rice syrup. Bring to a gentle boil over medium high heat. Reduce heat to low and simmer, lightly covered, for 5-10 minutes, or until blueberries have broken open and softened. Add the diluted arrowroot and stir until thickened. Serve hot over the cooked polenta, and top with walnuts. Yum!

Banana Ice Cream

2011-10-17T23:03:00.000-04:00

What you see here in my food processor is the humble beginning of something incredibly delicious. Frozen bananas transformed into banana ice cream within minutes. Serve topped with your favorite sundae toppings for a healthy, low fat version of a classic favorite.

Banana Ice Cream

Makes 4 servings

If you’re wondering where the other ingredients are in this recipe, there really is only one – bananas!

8 ripe bananas

Instructions: Peel and slice bananas and place them in a container in the freezer for at least one hour, or until frozen. Remove the frozen bananas from the freezer and let them thaw out a little bit at room temperature for 30 minutes. Place the bananas in a food processor and blend until smooth and creamy, like soft serve ice cream. You can vary this recipe by adding a little cinnamon, vanilla or cocoa powder.

Black Bean Soup

2011-10-06T21:48:00.000-04:00

Soup season has begun! And one of my all time favorites is a hearty black bean soup, loaded with carrots, celery and onion. When you have the time to soak and cook your own beans from scratch, the flavor is unbelievable. Not to mention how economical it is. I hope you enjoy this yummy tummy-warming soup as much as I do. Bon appetite!

Black Bean Soup Gluten free
Makes 4 servings

1 tablespoon water
1 teaspoon grapeseed oil or other oil
1 cup diced carrot
1 cup diced celery
1 cup diced onion
2 cloves garlic, minced (2 teaspoons)
4 cups vegetable broth
2 cups cooked or canned black beans, drained and rinsed
1 bay leaf
1 teaspoon ground cumin
1/2 teaspoon sea salt
Ground black pepper

Heat the water and oil in a medium soup pot over medium heat. Add the carrot, celery, onion and garlic. Cook and stir for 5 minutes. Add the broth, beans, and bay leaf and bring to a boil over medium-high heat. Decrease the heat to low, cover, and simmer for 30 minutes, or until the vegetables are tender. If you prefer a thicker soup, process half the soup in batches in a blender until smooth and return the blended mixture to the pot.

Add the cumin, sea salt, and pepper to taste. If the soup is too thick, add a little more broth or water to achieve the desired consistency. Cover and simmer for 10 minutes. Serve hot.

Healthy meals for toddlers

2011-09-28T20:30:00.002-04:00

Feeding picky toddlers who don't seem very interested in eating, much less healthy meals, can be a challenge. But patience is the key, and reintroducing new foods many times will help them to give it a try. And the pay off is huge. Children who develop a taste for healthy foods are more likely to avoid getting sick, as their immune systems will be stronger. My 22 month-old daughter has not had one ear infection in her life!

The photo above is of one of my daughter's lunches. You might think, "Whoa, where are the french fries?" But believe me, she enthusiastically chows down on very healthy meals. I made little rolled up rice logs wrapped in, believe it or not, nori seaweed. She LOVES that stuff, as most kids do, when introduced to it early on. Small amounts of sea veggies help to provide minerals essential for healthy teeth and bones. For protein, I made creamy white beans with carrots, seasoned ever so lightly with a teeny bit of white miso. Children don't need added salt in their diet, so I used a very light touch with the miso. The little pile of greens is finely chopped bok choy, sauteed in sesame oil. Children require more fat than adults. Give them healthy fat sources such as sesame oil, flax oil (unheated), hemp oil (also unheated) and tahini sesame butter if they don't have nut or seed allergy issues.

When it comes to weekly menu planning, variety is the key! Each day I vary the types of beans I make for her, and provide healthy carbohydrates such as cooked brown rice, whole grain pasta, and Ezekial brand low sodium cinnamon raisin bread. I provide an array of organic veggies, both green and orange, cooked soft and chopped into small pieces.

Most children have a sweet tooth, which can be satisfied with fresh organic fruit such as chopped, seedless grapes or peeled, diced pear. Oatmeal with raisins and a touch of maple syrup can also be a breakfast treat. I make her homemade cookies when I can, but sometimes I run out of time. So when I'm in a pinch I give her Barbara's Bakery Wheat-free Oatmeal Snackimals animal cookies.

For her liquids I giver her the Bionaturae peach or pear nectar mixed 50/50 with spring water. I also make her almond milk using soaked and sprouted almonds mixed with hemp seeds, tahini and a touch of maple syrup.

I hope these ideas give you some inspiration to feed your little one wholesome, tasty meals that will help them grow big and strong and stay healthy and happy!

Oven Roasted Root Vegetables

2011-09-23T23:49:00.000-04:00

Here's a yummy one from my cookbook, The Natural Vegan Kitchen. It will keep you warm and cozy on chilly autumn nights.

Oven-roasted Vegetables gluten free
Makes 6 servings

It doesn’t get much cozier in the kitchen than when root vegetables are roasting in the oven. They’re sweet as candy.

2 carrots, very thinly sliced on a diagonal
2 medium parsnips, peeled and very thinly sliced on a diagonal
2 stalks celery, cut into 1-inch pieces
1 cup peeled and cubed butternut squash
1 beet, sliced into wedges
1 sweet potato, cubed (do not peel)
1 apple, cored and cubed (do not peel)
1/3 cup mirin
2 tablespoons grapeseed oil or other oil
1 1/2 tablespoons balsamic vinegar
1 teaspoon dried thyme 1/2 teaspoon sea salt Ground black pepper

Preheat the oven to 400 degrees F.

Put the carrots, parsnips, celery, squash, beet, sweet potato, and apple on a baking sheet with a 1/2-inch rim, or put them in a baking dish large enough to hold them in a single layer. Evenly sprinkle with the mirin, oil, vinegar, thyme, salt, and pepper to taste. Cover with foil and bake for 30 minutes. Carefully turn the vegetables over, cover with the foil again, and bake for 30 minutes longer, or until the vegetables are soft. For a crispy exterior, remove the foil during the last 10 minutes of baking. Serve hot or warm.

Autumn Salad

2011-09-23T22:54:00.000-04:00

To herald the first day of autumn, I thought it only appropriate to make a nice cooked veggie salad. When the weather turns cooler I find myself less drawn to raw salads, which are very cooling. This "salad" is a melange of seasonal vegetables, including red cabbage, cauliflower and Brussels sprouts. I added pinto beans for protein and walnuts for the healthy fat. My dressing was a simple hemp oil vinaigrette, which brought it all together to make magic in the mouth. Enjoy!

Autumn Salad Gluten free
Serves 4

2 cups cauliflower florets
4 cups Brussels sprouts, trimmed and quartered
1 1/2 cups shredded red cabbage
1 cup cooked pinto beans
1/2 cup walnut pieces
1/4 cup hemp seed oil
2 tablespoons balsamic vinegar
Optional: a few pinches of sea salt and/or freshly ground pepper to taste

Bring to boil 4-5 inches of water in a large pot. Add the cauliflower and cook for several minutes, or until crisp-tender. Remove with a slotted spoon and place in a colander which is placed inside a bowl to drain. return the water to a boil. Repeat the same cooking method with the Brussels sprouts, cooking only 2 cups at a time. Finish with the red cabbage, cooking for several minutes, then transferring to the colander to drain. Transfer the vegetables to a large bowl and add the remaining ingredients. Gently toss to coat with the oil and vinegar. Adjust seasonings to taste.

Holy Guacamole!

2011-09-22T22:44:00.000-04:00

Obviously, I was all about green today. Brad's Raw Kale Chips were the delivery system which scooped large amounts of guacamole into my mouth. Guacamole is so easy to make and filled with good fats. Here's one version of a classic recipe.

Guacamole Gluten Free

Serves 2-4

2 ripe avocados, pitted
1/2 cup finely sliced scallions or diced red onion
1 jalapeno pepper, de-seeded and minced
1 tablespoon lime juice
1/2 teaspoon salt, or to taste
1 1/2 tablespoons minced fresh cilantro

Scoop the avocado from the shell. (Tips on how to do so can be found here.) Place the avocado in a medium bowl and coarsely mash it. Add the remaining ingredients and mash again. Serve with chips of your choice or celery and carrot sicks.

Anasazi Bean Soup

2011-09-21T22:51:00.000-04:00

Okay, I think I've become addicted to anasazi beans. They're so rich-tasting and just melt in your mouth! I make a variation of this bean soup about once a week during soup season. It's such a nice, easy one pot meal, complete with the right balance of protein, complex carbs & veggies. Sometimes I use kidney beans or white beans, with different seasonal veggies. I love making a big batch so that I have leftovers for the next few days. Sometimes I also freeze some which saves money on buying canned soup. Dried beans are so inexpensive as well, making this a very economical recipe. I haven't crunched the numbers but my guess is that it probably costs around 50 cents a serving, if that! Just remember to soak your beans the night before to make them more, eh-hem, user-friendly. The kombu also helps. It's a dried sea vegetable sold at health food stores, in the macrobiotic or Japanese section. I made this variation oil-free and low sodium by seasoning it only with Vogue Vegebase seasoning, but if you want you can add sea salt and pepper and saute the veggies in olive oil.

Christine's Cozy Bean Soup Gluten Free

1 1/2 cups dried anasazi beans, rinsed and soaked overnight in water to cover by 2 inches
1/2 cup barley, rinsed and soaked with the beans

Spring water

1 2-inch pieces of kombu sea vegetable

2 bay leaves

1 cup sliced celery

1 cup diced onion

1 1/2 cups sliced carrots

2 tablespoons Vogue Instant Vegebase powder (I love this stuff!)

2 teaspoons dried dill

Garnish: Fresh parsley sprigs

Drain the soaked anasazi beans and barley and place them in a large saucepan. Tuck the kombu and bay leaves underneath the beans and add enough water to cover everything by about 2 inches. Bring a boil uncovered over medium high heat, skimming off the foam as it appears. Reduce the heat to low, cover lightly and simmer for 1 hour, or until the beans are very soft.

In a large soup pot, layer the celery, onions and carrots. Place the cooked beans and barley on top of the vegetables. If needed, add more water to cover everything by 1 inch. Bring a boil uncovered over medium high heat. Reduce heat to simmer on low, covered, for another 20 minutes. Add the Vogue Instant Vegebase powder and dried dill. Simmer for 10 more minutes. Adjust seasonings to taste. Serve hot, garnished with the parsley sprigs.

Overnight Oatmeal

2011-09-20T22:57:00.000-04:00

Steel cut oats have a heartier flavor and and are more nutritious than rolled oats. But they take longer to cook so a great way to make them is by cooking them briefly the night before to save on precious time out of your busy morning. I love the smell that infuses my kitchen when I cook them...so cozy!

Overnight Oatmeal

Makes 4 servings

4 cups water

1 cup steel cut oats

Pinch sea salt

Bring water to boil the night before you wish to have the oats for breakfast. Add the oats and salt. Cover and let sit overnight.

In the morning, bring to a simmer for 9-12 minutes, stirring occasionally. (Add extra water if needed.) Enjoy topped with a little rice syrup or fresh fruit.

* Flavor Option: Grated carrot and raisins cooked into the oatmeal add a high fiber treat!

Nori Maki Sushi Bites

2011-09-20T00:27:00.003-04:00

Photo by Mark LaRue

I recently made a variation of my Nori Maki Sushi Bites (below) from my cookbook, The Natural Vegan Kitchen. I used brown rice with chickpeas, kale, cooked carrots, baked tofu, pickled red cabbage, pickled ginger and almond butter. YUM!

Nori Maki Sushi Bites Gluten free
Makes 24 pieces

Don’t be intimidated when it comes to making sushi; it’s easier than you think once you get the knack of it. All you need is a sushi mat and the right ingredients to be able to dazzle your friends with your sushi-making finesse.

3 cups Pressure-Cooked Brown rice (recipe on page 86 in my book)
3 sheets toasted nori
1 cup sliced ready-made baked marinated tofu, cut into long, thin strips
1 cup sliced avocado, cut into long, thin strips
1 cup sliced cucumber, cut into long, thin strips
1/2 cup drained pickled ginger
Wheat-free tamari, for dipping

Fill a small bowl with water (to use for your hands) and keep a damp cloth nearby. Set out all the ingredients in a row. You will also need a plate and a serving platter for the finished sushi bites.
Place a sushi mat on a dry, flat work surface, with the bamboo running horizontally. Place 1 sheet of nori on top of the mat, shiny-side down and the perforated lines in the nori running vertically.
Dip your hands in the water to prevent the rice from sticking to them. Scoop about 1 cup of rice with your hands and spread it evenly over the nori. Smooth out the rice, keeping a 11/2-inch margin of nori uncovered at the top and covering the remaining portion of the nori right up to the edges.

The Joy of Soy!

2011-09-18T00:19:00.001-04:00

If you think tofu is bland and boring, you're not alone. Hence, I decided to offer an easy way to make it taste yummy. Try this one for a high protein, cholesterol-free main course!

Tofu Cutlets Gluten free

Serves 4

1 14-ounce package of firm tofu, sliced into 1/2-inch thick pieces

1/2 cup orange juice

1 teaspoon olive oil

2 teaspoons brown rice syrup or maple syrup

1 teaspoon soy sauce

1 teaspoon dried thyme

Fresh black pepper

Place the tofu in a single layer in a 9 x 13-inch glass baking dish. In a small bowl, combine the remaining ingredients and whisk to blend. Spoon a little of this marinade over each tofu cutlet. Cover and refrigerate for 1 hour or more. Preheat the oven to 350 degrees F. Bake the marinated tofu for 30 minutes or until the surface is golden. Serve hot over brown rice with a side of steamed kale.

These are a few of my favorite things...

2011-09-16T22:17:00.001-04:00

There are 3 food products that get me very excited these days: miso, hemp oil and sauerkraut. Why, you ask? Allow me to gush about my beloved food friends:

Miso, a fermented soybean paste, is chock-full of beneficial enzymes that enhance digestion and your immunity. Studies are linking miso consumption to reduced cancer rates. I like to make miso soup, but you can mix it into any soup instead of using salt. You can also use it to flavor salad dressings. Just go light with it due to the sodium content.

Hemp oil is the extracted oil from hemp seeds, which have a great ratio of Omega 3's and 6's, and are known to support heart health, brain function and even give you glowing skin and shiny hair. Just don't heat it, as it is a delicate oil that breaks down under heat. I like to drizzle some on a salad instead of olive oil. Keep it stored in the fridge.

Sauerkraut, which is fermented cabbage, helps to digest a meal. All you need is a modest teaspoon at the end of any meal to reap the benefits. When your digestion is working efficiently you will have more energy and vitality. Sauerkraut has been touted as an immune booster and cancer fighter. As with the miso, just use it sparingly due to the high sodium content. You can even rinse it before serving to lower the salt content.

So there you have it, my favorite super foods of the moment. What are your favorite super foods?

Apricot Jam Dot Cookies

2011-09-16T10:23:00.000-04:00

I admit that I am a recovered cookie-aholic. Well, sort of. Now I eat healthy cookies instead of the junky ones. Sometimes nothing satisfies like a cookie. These little jewels will provide the perfect afternoon treat to accompany a hot cup of green tea. I love to vary the flavors with different all-fruit jams. Apricot was what I was craving today...mmm....

Apricot Jam Dot Cookies Gluten free

Makes about 18 cookies

1 cup gluten free rolled oats

1 cup Bob's Red Mill All Purpose Baking Flour

1 cup almond meal (I like Trader Joe's brand)

1/4 cup grape seed oil

1/4 cup maple syrup

1/4 cup orange juice

1 teaspoon cinnamon

1 teaspoon vanilla extract

Pinch sea salt

1 jar all-fruit apricot jam

Preheat the oven to 350 degrees F. In a large bowl, combine all ingredients except the jam. Mix well. Scoop up one rounded teaspoon of dough. Use wet hands to form a ball and place it on a baking sheet lined with parchment paper. Press your thumb or finger in the center to make a little indentation. Repeat with remaining dough. Fill the centers with apricot jam. Bake for 15 minutes. Remove from the oven and place on a cooling rack. Cool completely and store in an airtight container for up to a week.

Almond Milk...nectar of the Gods!

2011-09-16T00:49:00.001-04:00

I regularly make almond milk for my 22 month-old daughter. She loves the taste and it's packed with protein and good fats. Okay all you grown ups, you can have some too...It's tasty and nutritious for kids of all ages, so drink up!

Almond Milk gluten free

Makes about 5 cups

So easy and fun to make! All you need is a nylon bag, found on raw food websites, or at camping or hardware stores.

1 cup soaked, peeled organic almonds*

4 cups spring or filtered water

2 tablespoons hemp seeds

1 tablespoon organic tahini

2½ tablespoons maple syrup, or more or less to taste

Instructions: Place everything except the maple syrup in a blender and blend for 40 seconds. Strain through a nut milk bag and discard the pulp or save for another recipe. Add the maple syrup and transfer into a tightly sealed glass storage container. Shake well. Refrigerate the almond milk for up to one week. Shake the milk before serving, as it will separate.

* To soak the almonds, place them in a glass bowl with spring or filtered water to cover overnight or 6 to 8 hours. Strain and remove the skins by squeezing the almonds out with your fingers. Discard the skins.

You are my Sunshine, my only sunshine...

2011-09-14T23:05:00.000-04:00

On nights when I have no time to cook, I turn to my old standby and all time favorite veggie burger...Sunshine Burgers. This might come as a surprise to you, but even chefs like myself sometimes eat a bowl of cereal for dinner. So rather than resort to that, I bake up some of these yummy and nutritious burgers, and serve them on whole grain buns and alongside baked yams and steamed broccoli for a super easy weeknight meal. The one in the picture is the original, but I usually buy the organic one that comes in a green box. It must be everyone else's favorite too because whenever I reach for them in the freezer at Whole Foods I have to do a yoga stretch to the very back to grab the last one.

No recipe in this blog entry, because it was a short cut kinda night. Thought you might need one of those yourself once in awhile! I'd love to hear from you what your favorite vegan burger is. Though I don't see myself letting go of my beloved Sunshine burgers anytime soon...

Enchilada Casserole

2011-09-10T10:16:00.000-04:00

Yesterday I baked a super easy/lazy version of Enchilada Casserole, from my cookbook The Natural Vegan Kitchen. In it's most basic form, you can literally layer corn tortillas, refried beans and salsa and that's basically what I did, with just a little sauteed onion in the layers and some leftover, whole, cooked beans to add texture variation. You could also add minced seitan or crumbled, sauteed tempeh as a nice addition. The possibilities are endless when it comes to this Mexican version of lasagna!

Enchilada Casserole gluten free
Makes 6 to 8 servings

Who needs cheese to make a killer enchilada casserole! This vegan version rivals any traditional recipe.

1 cup vegetable broth
1 cup diced onion
2 cloves minced garlic (2 teaspoons)
1 teaspoon ground cumin
1/2 teaspoon sea salt
1 cup fresh or frozen corn kernels
1 cup coarsely chopped black olives (preferably kalamata)
1/2 cup diced green bell pepper
11/2 teaspoons chili powder 1/4 teaspoon cayenne 2 cups salsa 1 cup carrot juice
18 corn tortillas
2 cups cooked or canned pinto or black beans, drained and rinsed

Preheat the oven to 350 degrees F. Lightly oil a 9 x 13-inch glass lasagne pan with oil.

To make the onion sauce, put 2 tablespoons of the broth in a large skillet over medium heat. Add onion, garlic, cumin, and a pinch of the salt. Cook and stir for 5 minutes. Add the corn, olives, bell pepper, chili powder, cayenne, and another splash of the broth. Cook and stir for an 10 minutes. Add the remaining broth, salsa, carrot juice, and remaining salt and simmer for 3 minutes.

Put 6 of the tortillas on the bottom of the prepared pan, covering the entire surface. Spread half of the beans evenly over the tortillas. Cover the beans with one-third of the onion sauce. Add another layer of 6 tortillas. Top that layer with the remaining beans and half of the remaining onion sauce. Cover with the final 6 tortillas. Spread them with the remaining portion of the onion sauce.

Cover and bake for 30 minutes. Uncover and bake for 5 minutes longer. Cool for at least 15 minutes before cutting and serving.

Extra-Hearty Enchilada Casserole: Add 2 cups of chopped seitan to the onion sauce before assembling the casserole.

Semi-Raw Granola

2011-09-07T09:01:00.000-04:00

I make homemade almond milk for my 21-month old daughter on a regular basis. So what the heck do you do with all this dang almond meal that accumulates? I've made crackers, muffins, cookies, and now granola. I have to admit that sometimes I run out of inspiration and just chuck the almond meal on the compost pile, which kills me to do. I'm curious if anyone else has any ideas of what to do with almond meal?

I'm not totally raw so I baked this granola at 200 degrees F. for 2 hours to dry it out and make it crispy, but you could accomplish the same in a dehydrator for a longer period of time (overnight probably).

Semi-Raw Granola gluten free

Makes about 8 cups

4 cups almond meal, leftover from making almond milk
4 cups gluten free rolled oats
1/4 cup brown rice syrup (or maple syrup or agave nectar)
2 teaspoons ground cinnamon
1 cup raisins

Mix everything except the raisins together in a bowl. Transfer to a lightly oiled baking sheet and bake for 2 hours or until crispy. Add the raisins and cool completely before storing in an airtight container. Serve with almond milk and fresh fruit.

Graduation Weekend at NKCS, Mercerville, NJ

2011-05-31T13:23:00.001-04:00

By Palmer Uhl

It’s so hard to believe that another great year of classes has come to an end. Our new graduates have worked hard and accomplished so much. The last weekend class is a celebration in many ways. On Saturday, the students choose from all of the recipes that they have cooked over the year and create a meal—that they prepare on their own—for the teachers and assistants. They are in charge. This year, at the Mercerville class, we enjoyed Sea Ceasar Salad, Red Lentil Soup, Cashew Pimento Cheese on Brown Rice Spirals and Indian Cornmeal Pudding with Vanilla Ice Cream. Lunch was amazing, and yes, I had two helpings.

As an assistant, and graduate from last year, I really enjoyed this year from a different perspective. I was wowed by the student’s passion and their dedication. Their solo demonstrations were amazing, professional and so delicious, and I have added their recipes to my favorites. They are fired up and ready to dream. It’s so clear that passion is the ingredient that creates the ripples out into the world and I can’t wait to see what they do next.

Saturday afternoon, after that delicious meal, we had a very special guest. Christina Pirello, star of Christina Cooks, and author of many great books, honored us with a wonderful demo. Because this weekend was a celebration, Christina’s theme was party food. And party we did! Christina cooked Carrot Coconut Soup, Quinoa with Pistachio Pesto and Orange-Glazed Zeppoles (Italian donuts). Heaven in a sample cup!

Christina’s wise words to the graduating class included great stories of her beginnings and adventures along the way. Her knowledge is vast and her mission is to share it, teach it, and live it. And for the record, she is VERY funny.

Sunday was graduation day and a party for the graduates and their families. They spent the morning making Basil Summer Rolls, Cheezy Dip served in a Red Pepper with Veggies and Corn Chip Crudités, White Bean Pate with Pesto served on Crostini, Rice Crackers & Cucumber Rounds, Fran Costigan’s GF Chocolate Cupcakes with Chocolate Frosting, Ambrosia, Thai Iced Tea and Sparkling Water.

The classroom was decorated with beautiful tablecloths and festive serving ware. Cupcakes were arranged in a beautiful cupcake tree, and the platters of Summer Rolls were artfully arranged and decorated. Cheezy dip was served in a red pepper and Ambrosia was colorful and fresh.

The ceremony was very moving as Christine, Joyce and Mary acknowledged a year of accomplishments and the joy of seeing a new group take the seed they have planted and go out in the world to expand.

Congratulations to our new graduates!

And oh, did I mention those cupcakes?!!!

New Book! The Natural Vegan Kitchen

2011-03-31T21:26:00.009-04:00

It’s available now!

The Natural
Vegan Kitchen,

by Christine Waltermyer,
founder and director
of the Natural Kitchen
Cooking School.

To purchase, click here.

I sat down with Christine to find out about her new cookbook, ask her how it all came to be and what’s inside! This is NOT just another compendium of recipes. From the preface, we learn about Christine’s path to natural foods, and what inspired her to get started and keep going. She will inspire you with delicious meals to achieve the greater health and well-being that go hand in hand with The Natural Vegan Kitchen.

What inspired you to write a cookbook?

I’ve always wanted to make the world a better place and this cookbook is one of the ways I feel I can do that. I love helping people to lead healthier, happier lives. Especially when it involves yummy food!

Who is the cookbook for?

Anyone. From beginners to experienced chefs, I think this book has something new to offer everyone. Someone recently commented on her blog that she has tried many different twists on hummus, but never thought to add scallions as suggested in my book. So we can all constantly learn from one another.

How is it different than other vegan/natural food cookbooks?

I see many vegan cookbooks that include white flour, white sugar and other unhealthy ingredients like TVP that are vegan but harmful to our health. On the other side, I see macrobiotic books that are –yawn- B O R I N G, and will not entice anyone with such bland recipes. So I think of Natural Vegan Kitchen as combining the best of both worlds, the wisdom of macrobiotics and the delicousness of good vegan cooking.

Why is it important to pay attention to what we eat?

What we eat affects on many levels, from our immunity to our sexual health. Changing your diet can vastly improve your quality of life, make you look years younger and even help you feel better emotionally and spiritually.

What is a natural food?

Any food that is unprocessed, grown without chemicals and in it’s whole state. An example would be oatmeal made with whole oat groats, versus a refined white flour muffin made with white sugar and chemical preservatives added and a few rolled oats thrown on top to make you think it’s wholesome.

How did you choose your recipes?

Before opening the school in 2005 I worked for many years as a personal chef. My clients really helped me to pick out the winning recipes by being so enthusiastic over certain dishes. Whenever I got a “Wow, you should write this one down!” I did just that and started compiling a notebook full of recipes. I tell all of our culinary students to do the same and keep a notebook in their kitchen.

Will this cookbook help me with meal planning?

Yes, the chapters are broken down into categories such as appetizers, soups and stews, salads, main dishes and of course, desserts!

Tell us a little bit about the Natural Kitchen Cooking School.

The Natural Kitchen Cooking School is transforming people’s lives. Every year we are turning out graduates who are making an incredible difference in the world.

The Chef Training Program is our signature course, which helps students to master natural vegan cooking. The course is held one weekend a month, for 8 months, in NYC, Mercerville, NJ, and Haddonfield, NJ. We cover basics such as knife skills, as well as focus on themes each month such how to make simple grains, beans and vegetables taste amazingly delicious and look stunning on the plate. Our graduates go on to become cooking instructors, personal chefs and knowledgeable moms and nutrition coaches. We are so proud of each and every one of them.

The program includes monthly goody bags, well known guest teachers, mentoring, and delicious, organic meals each weekend, prepared by the class.

We also offer public classes and have some exciting projects in the works, such as online cooking classes and a Chef Training Program on DVD.

Macrobiotic Cooking Intensive

2010-09-18T15:36:00.000-04:00

Natural Kitchen Cooking School

invites you to a

Macrobiotic Cooking Intensive

Saturday & Sunday, September 25th–26th

10 am – 5 pm

The history & theory behind Macrobiotics

Macrobiotic menu planning

Food remedies

Macrobiotic healing & wellness

Macrobiotic recipes & cooking techniques

How to set up a macrobiotic kitchen

Sheri will also be doing Facial Analysis

Workshop instructor: Sheri DeMaris, M.Ed is a holistic health counselor who has taught whole foods/macrobiotic cooking at various restaurants and cooking schools throughout the United States and Europe. Sheri has authored articles on healthy lifestyles, school lunch programs and cooking for various magazines. She continues to host, produce and direct a local alternative health TV show, "Tea With Sheri." She has also produced and hosted a cooking DVD for the network, a one hour documentary on the history of natural foods and a number of kids' cooking videos. She has run wellness seminars and created programs for "healthy living" for public school programs K-12, community colleges and universities.

Location: Haddonfield, NJ area

Cost: $497 ($397 – NKCS Graduates)

To register: email: info@naturalkitchenschool.com, or call 1-866-306-NKCS (6527)

Totally RAWsome!

2010-09-02T13:13:00.000-04:00

By Palmer Uhl

The details of a raw food diet were pretty mysterious to me. I was generally aware of techniques for preparing the dishes in this style of cooking, but really knew nothing at all about this growing and fascinating cuisine.

After an amazing year in the Natural Kitchen Cooking School chef training program, I was very excited to expand my world a little bit further with their first-ever Raw Food Intensive Weekend. I came to the class with my knife, a cutting board and a dish towel, and left with a whole new bag of tricks and tons of information that I’m still sorting through.

Maureen Huntley was our teacher and guide through the weekend and she started us with raw juices. How delicious! And with that boost we moved onto our dishes for the day. Lunches over the weekend included raw eggplant pizza, angel hair “pasta,” brownies with raspberry sauce (a personal fav), marinated “salmon”, an amazing tomato-avocado soup and, yes! Even cookies!!

The techniques for creating a delicious raw dish include using a dehydrator, a juicer, a hi-speed blender (like a Vitamix) and sprouting. By the time our delectable weekend was over, we knew the basics of setting up a raw kitchen, various theories and ways of detoxing, and the many, many health benefits of eating a raw diet. Maureen gave us a folder full of all kinds of resources and information—everything we needed to bring this cuisine home.

The proof of the pudding, or in this case, the zucchini angel hair pasta was in the eating. My fellow classmates and I enjoyed the fruits (and vegetables) of our labors and also a chance to get to know like-minded people in the world of food and nutrition. How fantastic to be with a group of cooks, who like sponges, just want to absorb as much as possible, and freely share of themselves as well.

If you are interested in this workshop with the NKCS and Maureen Huntley, click the link below for information on the next class being held on Sept. 11th and 12th.

http://www.naturalkitchenschool.com/school_workshops.php

How I Became a Vegan (Part 3) By Alice Cherng

2010-03-17T22:36:00.000-04:00

Now that you’ve heard about my path to eating vegan and my pursuit of cooking vegan food as a profession, this last part is my short story of how I became a vegan activist.

Having received my graduation certificate from the Natural Kitchen Cooking School, I was stuck on figuring out what I wanted to do with my newfound cooking skills. I wanted to cook for a living, but I had no idea what that meant. There were so many choices that I entertained: everything from personal chef, to catering, to personal consultation, to working in a veggie restaurant. The problem was that I am living in a small college town 100 miles west of Boston. There is virtually no industry here, let alone a vegan restaurant. There also isn’t a lot of high-end clientele that would be able to afford a personal chef service. Although my living situation is not permanent (I will eventually live in a super vegan-friendly city, believe me), I was still itching to do SOMETHING.

Not only did I want to cook vegan food because it’s incredibly delicious, I also wanted to save animals because it’s what veganism is all about. Although what interested me at first about veganism was the mind-blowing food, I gradually gained consciousness of exactly what defines veganism, which is a LIFESTYLE, not just a diet. It’s about being in harmony with Mother Nature, through food, materials, activism, or any other aspects of life. Being a vegan is not just about not eating animal byproducts. It is about respecting all parts of the earth whether it is another animal or the environment.

Armed with this new consciousness, I wanted to make a difference, even if it’s just a small one. Because really, what’s the purpose of living if you don’t contribute something to world? So I created this group called Cooks for Compassion (CFC). The purpose of CFC is to host gourmet vegan dinners with all proceeds going to an animal-welfare organization, which means I can cook while saving animals! How perfect is that?

I didn’t know anyone in my community, so I just sent out a blind email to the local vegan mailing list calling for volunteers to help me. Much to my surprise, I found three other like-minded people who were as stoked about this project as me. We started planning in July 2009 and had our first event in October 2009, which was sold-out completely. We had an overwhelming success due to the support of the local community, and we were able to raise $777 for Farm Sanctuary! Everyone involved, including the planners, the volunteers, and the guests, felt a sense of purpose and community. It was one of the most rewarding nights I’ve ever experienced. Since then, we’ve put together another dinner, and we’re in the mist of planning our third. We hope to do one every 3 months to feature local and seasonal vegan meals that look enticing and taste delicious. CFC really gave me a sense of purpose that I never felt before.

So this is the story of how I became a vegan. I had an angel to guide me on every stage. It started with my mom introducing vegetarian food to me, then it was the book “Skinny Bitch” that showed me veganism, and finally NKCS gave me the skills and knowledge to live a vegan style. Now it’s my turn to be someone else’s angel and the animal’s ambassador. We’ve only got one planet to share, so let’s live in harmony by paying it forward.

How I Became a Vegan (Part 2) by Alice Cherng

2010-02-22T12:52:00.001-05:00

In college I studied accounting, and after graduation I worked as a CPA in a fast-paced and competitive public accounting firm. It was the kind of environment that really discouraged cooking. There was barely enough time to even eat, let alone cook, so I never bothered to learn how to. Thankfully all this changed when I discovered veganism.

Since I didn’t want to eat any more animal products, I had to start to learn how to cook. It started with one cookbook, then another, then 10 others, until I’ve cooked more in 6 months than I’ve ever did in my entire life. While my co-workers were mindlessly eating take-out chicken Caesar salads and grilled salmons in front of their computers, I brought freshly-cooked lunches every day, and it made me feel so accomplished and healthy even though I could only stir-fry. But man, I was a mean stir-fry master. There was honestly nothing I could not stir-fry, and that I give credit to my Chinese heritage.

As I cooked more, I discovered so many different kinds of foods, tastes, cooking techniques, and cookware that made my life so much more colorful and delicious. It was like an awaking of senses and sensibility. I discovered so many different kinds of foods, tastes, cooking techniques, and cookware that made my life so much more colorful and delicious.

As my passion for vegan food progressed, I just wanted to immerse myself in it. All I wanted to do all day was cook. I daydreamed about what to make for dinner while I’m at work, and I practically danced through Farmers Markets with Broadway tunes in my head. Cooking made me feel alive and purposeful, so there was really only one thing I could do: learn how to cook vegan food for real.

So I did. I moved from LA to the east coast and enrolled myself at one of the few vegan cooking schools in the country, Natural Kitchen Cooking School. I live in Western Massachusetts, so for 10 months, I took 6-hour bus rides to Manhattan every other weekend to take my classes. I never missed a class as it was invaluable to me. I learned so darn much from that program that I seriously never would’ve had the knowledge and the confidence to cook I way I do today if it weren’t for NKCS. So here’s a little shout-out to them. You rock!

Hmm… I was hoping to write my “short” story in two parts, but it looks like I’m a lot chattier than I thought. I still have an awesome third chapter that I’ve got to tell, so if you’ve got the patience, then hang on for the unanticipated THIRD part to my vegan story, which is really cool. I promise.

From dunking spoons to cooking up a storm!

2010-01-12T18:08:00.001-05:00

By Tisha Agarwal

Growing up in India and having a vegetarian mom had its benefits - At a very early age, I learned to eat a variety of vegetables, grains and legumes. I loved spending time with my mom in the kitchen while sitting on the counter top - I would tell her about my day's events and "kid" problems that felt grave in those formative years while she gave me lessons about the benefits of vegetarianism and encourage me with innovative ways so that I could embrace the vegetables that I did not like. For example, because I did not like bitter gourd, she would involve me in creating a sweet and sour stuffing for bitter gourd using tamarind paste, onions and jaggery before baking the stuffed dish. Believe me, it was delicious!

When I joined school in the US, I was immediately limited by the choice of restaurants and the type of prepared foods available. I realized that the vegetarian way of life is still catching up. To survive I had to immediately upgrade my kitchen skills from flipping spoons sitting on the counter top while watching my mom cook to self-cooking an actual meal. For the next four years, I diligently taught myself to cook a sumptuous Indian meal and perfected it to the standards of an eligible Indian bahu (daughter-in-law and a traditional home maker). Historically, in my family, cooking skills was one of the main pre-requisites to be eligible for marriage for women. I would dunk another spoon to the kitchen sink whenever this topic was discussed and regretted the day when I realized that I had to cook for myself in order to survive.

After a few initial disasters, in no time, I picked up cooking as if it came naturally to me and I attribute this to my mom who was training me in theory all along the way. Today, I am passionate about cooking and constantly seek to expand my knowledge and expertise towards a healthier way of life and food. My longer term vision is to help others around the world by propagating a healthier way of food that is easy to adopt and is infinite in benefits.

Vegetarian Survival Tips for the Holidays

2009-12-14T17:44:00.003-05:00

By Marianne Bridgeman

When Thanksgiving and Christmas roll around I hear from my friends who are vegetarian that it’s hard for them to go home because their family doesn’t understand or there are no options to eat during the holidays.

The holidays can be tough on vegetarians or vegans, so here are some tips to survival:
#1 - Use verbal kung fu. When a relative makes a smart remark about being vegetarian, be prepared to say something witty back. Maybe how beneficial it is to the body or how the meat they are eating is affecting them. Don’t say anything too political or harsh, but something that is an eye opener.

#2 - Bring a dish(es) you love. Now you know there is a dish that you love so much that everyone would salivate over. Make sure to make it yourself or pick it up from the store so you can share it with the family.

#3 - Eat before the party. If above is not possible then make sure you eat a large meal before you go to your family party. Fill up on those greens and grains to hold you through. Then pack your favorite snacks to hold you over in between just in case (and even if you can do #2 follow this as well and bring some snacks).

#4 - Don’t stay near the food during the holidays. Wherever the food is located sit away from it. This will only tempt you and you may give in especially if the aroma is heavenly. Be strong and if this is your first holiday as a vegetarian don’t be so hard on yourself if you give in. I’ve heard many stories when people give in to their one vice. Just put it aside and know that the next day is a new day.

#5 - Surround yourself with LOVE. Hang out with family and friends that you enjoy spending time with. Pass by those relatives that will give you a hard time because of who you are. It does sound a little harsh, but it will make your life less stressful and more pleasant.

How I Became a Vegan - Part 1

2009-12-03T16:33:00.002-05:00

By Alice Cherng

This is the story of a girl who discovered the true meaning and effect of conscious eating. This is not a top 10 bullet list or an argumentative essay with the thesis of converting people. This is simply a story, hopefully a story that people can connect with and be entertained by.

I’m Chinese, specifically a Chinese that was born in Taiwan. There is a saying that I heard says something like, “The Chinese will eat anything with the back to the sky.” Although this may sound extreme, as far as I remember, there really wasn’t anything that the Chinese won’t eat. Frogs, snakes, dogs, pig blood, chicken liver, pig hooves, cow tongues, and chicken claws are just some of the most common foods that Chinese people eat pretty much on a daily basis. And yes, I’ve ate all of these before. It wasn’t a big deal! Having chicken intestines for dinner is equivalent to having spaghetti in America. It’s simply a way of life and a culture that has developed for thousands of years.

When I was 9-years-old, my family immigrated to Los Angeles, where I was told that the ground was paved in gold, only to find that it was neither golden nor commutable without a vehicle. Within 5 years of coming to the States, my dad went from owning his own business to being bankrupt and bedridden. That’s when my mom discovered Buddhism, which lent her a spiritual support that she desperately needed at that time. As she became more devout, she vowed to never eat meat again. At the age of 15, I ate what my mom cooked, so when she asked both my brother and I to be vegetarians with her, we mindlessly agreed. Little did I know that it was to be the best gift my mom has ever given me.

Now let’s travel in light speed ahead to 2007, after I’ve been a lacto-ovo vegetarian for 9 years. It was a perfect summer day in LA, so I decided to treat myself to a book under the sun. For really no good reason other than curiosity, I picked up Skinny Bitch at Barnes and Nobles, and proceeded to finish the entire book in one sitting all while laughing out loud at the mall patio. I’m not going to lie and say that it’s not embarrassing that I have to say the word ‘bitch’ every time someone asks me why I’m a vegan, but there is no denying that Skinny Bitch deserves all of the credit of how I discovered veganism. I’m sure I’ll eventually write a review on this hilarious, no-BS and immensely informative book, but now on to my vegan journey. Stay tuned for Part 2.

Why NKCS?

2009-12-03T16:24:00.003-05:00

The Chef Training Program from an out of state student’s perspective by Lydia McCaskill

This was the question that I was most commonly asked by friends and family once I finalized my decision. You see, I don’t reside in either New York or Princeton, NJ. I depart from Virginia at 6 am on the Saturday in which I am due to appear in class, and begin my trek in order to arrive at the 10am start time.

Is it worth it? To quote a popular political figure for “Going Rogue”- YA BETCHA!!! I get excited when I practice my cutting techniques and marvel at my success when I substitute an ingredient in a recipe that works. I’m learning more and more of how to alter a recipe for those with allergies and certain food intolerances. A certain sense of culinary fearlessness is gained with each class weekend.

In all of my 33 years on this Earth, I can’t say that I’ve ever been eager to do homework. If it weren’t for that pesky thing called sleep once I arrive safely at home- I’d drop my belongings and hop in the kitchen immediately! I love the fact that my peers who live locally recreate the recipes at home during the class weekends. They dutifully return and share their experiences of what they added, substituted and the feedback gained as a result.

Well folks, in a couple of days I’ll be on the road again. This upcoming weekend we will learn about “Lean Protein: The World of Beans” and I can’t wait! ;-)

Cranberry-Orange Relish

2009-11-18T14:13:00.008-05:00

By Natural Kitchen Cooking School

Usually cranberry relish is loaded with refined sugar, which defeats the purpose of serving these antioxidant-rich berries. This version uses maple sugar instead to get the same great taste but using a superior quality sweetener. It's great over turkey, vegetables, etc...

Ingredients:
• 3/4 cup maple sugar
• 1/4 cup raisins
• 2 cups fresh cranberries
• 1/8 teaspoon sea salt
• 1/2 teaspoon cinnamon
• 2 oranges, peeled and sectioned without membrane
• Zest of 1 orange
• 2 teaspoons kuzu, diluted in cold 2 tablespoons cold water

Directions:
1. In a saucepan, combine everything except kuzu.
2. Bring to strong simmer over medium heat, cover and reduce to simmer on low 30 minutes.
3. Add diluted kuzu and stir until thickened, about 5 minutes.
4. Remove from heat to cool.
5. Chill before serving.

Warming foods for the body

2009-11-12T17:11:00.003-05:00

Article by Marianne Bridgeman with Healthy Inner Beauty

Photo Credit: AP Photo/Organicworks PR

It’s the season when people start to change the way they eat and start going towards warming foods like soups and stews.

The one thing that most people are not aware of is the importance of understanding of how foods affect our bodies internally. For example, people may be eating foods that are very warming or hot to the body during the summer time, adding additional heat to their body and becoming overheated. Imagine a man in a room packed with people and he is the first person to take his light jacket off while everyone else still has their jacket on. This shows that he has a very warm body, which could be caused by the warming or hot energy caused by certain foods.

Each person is different and one will need to figure out how their body works with these foods, but if one is always cold then one may want to consider adding more of the foods from the list below, which is a portion of the list from the book Glow by Christine Pirello’s.

Warming Energy

Asparagus
Basil
Chives
Cinnamon sticks
Cloves
Coriander
Fennel
Garlic
Ginger (fresh)
Ginseng
Leeks
Millet
Mustard greens
Quinoa
Rosemary
Scallions
Vinegar (all)

Hot Energy

Black pepper
Cinnamon bark
Chile peppers
Dried ginger powder
Green bell peppers
Red bell peppers
White pepper

Squash Ginger Soup

2009-11-11T17:55:00.004-05:00

By Natural Kitchen Cooking School

Great for circulation!

Ingredients:

1 onion, diced
3 cups butternut squash (or any winter squash)
Vegetable broth or spring water
1/4 teaspoon sea salt
2-inch piece ginger, finely grated (squeeze the juice from the grated ginger)
1/4 cup scallions, sliced thinly for garnish

Directions:

Remove stem and seeds from squash. You may peel it as well. Cut squash into 1" cubes.
In a soup pot, place onions, squash and enough broth or water to cover the vegetables. Bring to a boil. Cover and reduce heat to simmer on low. Cook until the squash is soft.
Puree the vegetables in a blender or food processor.
Return to the pot, add sea salt and ginger juice (without pulp). Simmer 5 more minutes.
Adjust seasoning to taste.
Serve garnished with scallions.

Interview with student, Lydia McCaskill

2009-11-11T17:39:00.011-05:00

Lydia McCaskill is not only a student at the school, but also a health counselor.

What attracted you to the Natural Kitchen Cooking School? I had been wanting to attend cooking school for quite some time, but couldn't seem to find a program that fit my needs. Unfortunately, the DC metro area does not offer what may be easily found in NJ and NYC, therefore it was important to me to seek a program that would allow me to commute. A fellow IIN alum and student leader, Marianne posted these amazing pictures of the dishes that she and her peers created and I was taken aback! I inquired further and found that the program would be a perfect fit!

How was your first class weekend? AMAZING! I immediately felt welcomed and supported. The staff was helpful and far from overbearing. The manner in which the instructors relay their knowledge is extremely smooth and I found that I was easily able to retain the information. Our guest speaker, Dr. Edward Belbruno presented a highly thought provoking lecture on "Food & the Environment" that left me feeling inspired to educate others and to also make some personal changes.

What did you enjoy most about it? I enjoy the fact that we as students are given some creative license with our creations. Some of my peers have certain food allergies that require altering recipes and I find that this is immensely helpful. As a future chef, I will need to adapt/alter my creations to suit the needs of my clients, hence being armed with this information is of paramount importance.

How is Christine Waltermyer as a teacher? Christine is an excellent educator, as is the entire NKCS staff. Have you ever taken a course and the educator is monotone and sends you off into "La La Land"? Not at NKCS! I find that I am easily engaged and eager to learn!

Do you find the mentor portion of the program helpful? Yes, I do. My mentor Jessica is a wonderfully supportive woman. Having graduated from NKCS the previous year, she afforded me added insight into the program and many helpful tips. What better person to mentor than that of an NKCS alum? ;-)

What do you plan on doing with the knowledge you learn from this school?
I have several certifications under my belt- Holistic Health Counselor & two separate Raw Foods Chef certifications- this program completes my culinary education needs! I intend to educate and tap my inner vegetarian/vegan Martha Stewart!

Gobo, NY | Restaurant Review

2009-09-25T15:20:00.006-04:00

Reviewed by Alice Cherng

Ah, where do I start to talk about one of my favorite veg restaurants in Manhattan? Gobo is my most frequently visited restaurant. Why wouldn’t it be? With its creative dishes, extensive menu, delightful juice bar, friendly waitstaff, and comforting aura, it’s no wonder that I chose Gobo as my first restaurant to review.

A quick disclaimer before I continue, this is a review only for the Gobo location in West Village. They have another location in Upper East Side, which I am sure has the same caliber, but why travel to upper Manhattan when vegan haven is in downtown?

Now back to the review. Gobo is an Asian-inspired vegetarian restaurant. It’s not technically vegan because they do have honey in a couple of dishes, and they may even have some casein-contaminated mock meat, so I’ve heard, although I’ve never encountered it.

The dinner menu is sectioned out into Quick Bites, Small Plates and Large Plates. If you just want to try Gobo, go in the afternoon and order a few quick bites like the refreshing Five Spice Tofu Rolls or the full-flavored Malaysian Curry. If you’re lucky enough to go with a group of open-minded diners, get a couple of dishes from each section. For the skeptics, get the Seitan Skewers with Green Tea Mustard Sauce. For the calorie-counters, get the Escarole, Frissee, Radicchio with Soy Cutlet. For the hungry, get the Natural Seitan Medallion in Spicy Citrus Sauce. For the table, get the Yam and Yucca Fries, which is a rare treat. The bottom line is that there is something for everyone at Gobo.

One dish so spectacular that I have to feature it separately is the Organic King Oyster Mushroom in Sizzling Basil Black Bean Sauce. If you are a fungus addict like me, you’ve got to get this dish. To me, this dish is the epitome of oyster mushrooms. The succulent shroom is infused with the intense sauce, and the accompanying veggies and seitan are perfectly tender. All this goodness comes on a sizzling platter that makes me salivate as if it were my first meal in days.

The food at Gobo is beyond satisfying, but the price is a bit steep. On a normal night out, you can easily spend about $30/person without even ordering alcohol. The atmosphere is semi-formal with a pretty lax dress code. I would say Gobo would be perfect for a date, a birthday celebration, or a dinner before a show.

Even if you don’t feel like a whole meal, stop by their juice bar and get the Ayo smoothie made with blackberries, blueberries, kumquant, and pineapple. Seriously, you will not be disappointed.

NKCS Class 2008-2009

2009-06-01T15:27:00.004-04:00

Photos courtesy of Diana Branski

Caribbean Cooking Adventure

2008-12-24T17:34:00.006-05:00

Who knew when I was studying art in college that one day I would be creating culinary works of art, and in the Caribbean, no less. Though I miss everyone back home, this was an opportunity I could not pass up.

It's Christmas Eve and I've been flown to Barbados to cook for a family for a couple of weeks. (I'm celebrating my first Caribbean birthday, Christmas and New Year's!) I'm learning so much from the local chef named Patrick. He is a master in the kitchen, and such a pleasure to work with. I am finding all "Bajan's" (the term for people from Barbados) very kind, light-hearted and playful. The sound of Sam Cook singing on the radio fills the kitchen as the jokes fly back and forth.

I discovered a totally addictive ingredient, Bajan Seasoning, which is divine smothered on grilled tofu. Today I tried bread fruit for the first time, and also fell in love with that. Not to mention the fresh pineapple, coconut water, and - oh my gosh - fried plantains. Yum! I am in food heaven here. I can't wait to post some of the cool food photos I'm taking here. (Just when I thought I packed everything...I forgot the camera cable!)

Vegan cooking rocks!

2008-10-12T22:36:00.004-04:00

We finally entered the world of blogging!

I get so excited about reaching as many people as possible with the beauty of natural foods cooking. It's such a win-win situation for everyone. Veggie cooking helps people to be healthier, preserves environmental resources & saves animals lives. Everybody wins!

Vegan cooking has completely transformed my life. I switched course at the age of 22 when I was told by my surgeon that I should consider having a double mastectomy for chronic fibrocystic breast disease. I said "no thank you" and embarked on a healing quest. I discovered meditation, yoga, and breathwork, and even ventured to India to meditate for three months. Ultimately I found my life's passion: teaching vegetarian cooking! I now LOVE what I do, and feel so blessed to have incredible people in my life who share my enthusiasm for delicious, vegan meals.

I'm curious what interests all of you about vegan cooking. Is it for health reasons, the environment, animal welfare, or something else?

Welcome

2008-09-15T11:22:00.000-04:00

Welcome to the Natural Kitchen Cooking School Blog.