True Food Kitchen

I was so excited to try True Food Kitchen in Santa Monica over the weekend. I have heard so many great things about this restaurant and they did not disappoint. Everything I ate was delicious and I can’t wait to go back. True Food Kitchen’s motto is Simple, Fresh & Pure. Even though there healthy menu is packed with nutrients, vegetables, whole grains & proteins they never sacrifice flavor. True Food Kitchen’s entire menu is centered on the principles of Dr. Andrew Weil’s Anti-Inflammatory Diet & Food Pyramid. True Food Kitchen is located in the new Santa Monica Place Mall. I know parking in Santa Monica is a pain, but True Food offers free valet parking!

I started with the Medicine Man antioxidant blast (I ran into my friend Corinne as I was walking in and she recommended it so I gave it a try). This refreshing drink is packed with olivello juice, pomegranate juice, cranberry juice, black tea, soda water & blueberries. After my yummy drink I had the shiitake & tofu lettuce cups made with ginger, cashews, & toasted garlic. Last I enjoyed the “TLT” sandwich with tempeh, lettuce, tomato, avocado, mayo, & whole grain bread. All sandwiches are served with a kale salad and sweet potato hash! YUM!!!

Everything was D-lish and I highly recommend this new spot!

Shiitake & Tofu lettuce cups w/ ginger, cashews, & toasted garlic

"TLT" Tempeh, Lettuce, tomato, Avocado, Mayo, & Whole Grain Bread

"TLT"

Vegan Tomato Bisque

I LOVE tomato soup and making it homemade is so easy. Here is one of my favorite recipes by Tal Ronnen.

Sea Salt

4 tablespoons of Earth Balance

1 onion, chopped

1 carrot, chopped

1 stalk celery, chopped

3 cloves garlic, smashed

2 tablespoons unbleached all-purpose flour

5 cups “fo-chicken broth” (I use Better Than Bouillon)

1 (28-ounce) can whole fire-roasted tomatoes, juice included

1 tablespoon minced fresh parsley

Leaves from 2 fresh thyme sprigs

1 bay leaf

Fresh ground black pepper

1 1/2 cups cashew cream

parsley for garnish

Cashew Cream:

2 cups whole cashews rinsed very well

Put cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.

Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to them by 1 inch. Blend on high for several minutes until smooth.

soaked cashews

Blended cashews = cashew cream

Tomato Bisque:

1. Place a large stockpot over medium heat. sprinkle the bottom with a pinch of salt and heat 1 minute. Add the Earth Balance and stir until melted, being careful not to let it burn. This will create a nonstick effect. Add the onion, carrot, celery, and the garlic and cook for 10 minutes, stirring frequently. Sprinkle the flour over the vegetables and continue cooking and stirring for 2 minutes.

2. Add the stock, tomatoes with juice, parsley, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer for 30 minutes. Season with salt and pepper, then  add the Cashew Cream. Continue to simmer (do not boil) for 10 minutes.

3. Remove the bay leaf. Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt) and blend on high for several minutes, until very smooth. Ladle into bowls and garnish with parsley.

tomato bisque

I Love Doughnuts! (baked cake doughnuts)

I made some delicious baked sugar doughnuts this morning and I wanted to share the recipe. I bought my doughnut pan from Sur La Table and it came with recipes on the cover. These doughnuts were so easy to make and I am so into baked doughnuts instead of fried.

Baked Cake Doughnuts:

2 cups cake flour

3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon ground nutmeg

1 teaspoon salt

3/4 cup buttermilk (I used Coconut milk)

2 eggs, lightly beaten

2 tablespoons melted butter (I used Earth Balance)

Preheat oven to 425. Spray Doughnut Pan with nonstick cooking spray.

In large mixing bowl, sift together cake flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs and butter. Beat until just combined. fill each doughnut cup approximately 2/3 full.

Bake 7-9 minutes or until the top of the doughnuts spring back when touched. let cool in pan for 4-5 minutes before removing. Finish doughnuts with cinnamon sugar. Doughnuts are best served fresh!

Cinnamon Sugar:

2 tablesppons sugar

1 tablespoon ground cinnamon

2 tablespoons butter, melted (I used Earth Balance)

In a shallow bowl or plate, stir together the sugar and cinnamon. Dip the baked doughnut in melted butter and roll in the cinnamon sugar to coat!

Fresh out of the oven

after dipped in melted butter and rolled in cinnamon & sugar

Vegan Corn Chowder

Corn chowder is my favorite soup so I was thrilled to find a vegan recipe. I enjoyed every single bite of this soup!

ENJOY!!!!

Corn Chowder from The Conscious Cook by Tal Ronnen

serves:6

4 tablespoons extra-virgin olive oil
2 cups diced Vidalia onions
2 large carrots, peeled and cut into 1/4-inch dice
1 celery stalk, cut into 1/4-inch dice
1 red bell pepper, de-ribbed and cut into 1/4-inch dice
1 dried chipotle pepper
5 cups faux chicken stock (try Better Than Bouillon brand)
2 large Yukon gold potatoes, peeled and cut into 1/4-inch dice
2 fresh thyme sprig
Kernels from 6 ears of corn, plus 2 ears roasted or grilled corn
1 1/2 cups thick Cashew Cream (see below for recipe)
Freshly ground black pepper
2 tablespoons minced chives
1/2 cup diced tomato

1. Place a large stockpot over medium heat.  Sprinkle the bottom with a pinch of salt and heat for 1 minute.  Add the oil and heat for 30 seconds, being careful not to let it smoke.  This will create a nonstick effect.
2. Add the onions, carrots, celery, bell pepper, and chipotle pepper.  Saute for 10 minutes, stirring often.  Add the stock, potatoes, and thyme, bring to a boil, reduce the heat and simmer until the potatoes are tender, 15 to 20 minutes.
3. With the back of a spoon, smash some of the potatoes against the side of the pot and stir to thicken the soup.  Add the raw corn and Cashew Cream, season with salt and pepper to taste, and simmer for 15 minutes.  Remove the chipotle pepper and thyme sprigs.  Garnish with the chives, tomato, and roasted corn kernels.

Cashew Cream

2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water.

1. Put the cashews in a bowl and add cold water to cover them.  Cover the bowl and refrigerate overnight.
2. Drain the cashews and rinse under cold water.  Place in a blend with enough fresh cold water to just cover them.  Blend on high for several minutes until very smooth.

all the veggies

Cashew Cream

YUM! The soup

it was so good

Corn chowder & fresh baked focaccia