This is my first non-vegetarian blog post and I hope you all enjoy it. I am a huge fan of Rick Bayless an award-winning chef and cookbook author. He is also the  founder of the Frontera Farmer Foundation, an organization that supports small local farmers. Rick Bayless has changed the image of Mexican food in America. In his restaurants he believes in using organic local produce and I think he has added an elegant healthy twist to mexican cuisine. I have not been to his restaurants in Chicago but I have eaten at Red O in Los Angeles many times, and it is delicious.

Last night I made one of Rick’s Dishes, Seared scallops with jalapeno cream sauce. Here is the recipe.

• 16 lg. Alaska Scallops, 20/30 count (about 1-1/4 lbs.), tough opaque “foot” on side of each scallop pulled off
• 2 T. fresh lime juice
• About 1/4 t. salt, plus more for sprinkling on the scallops
• Black pepper, freshly ground, as needed
• 1-1/2 T. olive oil
• 1-1/2 c. roasted Jalapeño-Cilantro
• Salsa (recipe on page 35)
• 1/2 c. heavy (whipping) cream or creme fraiche
• 1/3 c. fresh cilantro or parsley, chopped

Marinate scallops by rinsing them and placing them in a large bowl, along with the lime juice and a liberal sprinkling of salt and pepper. Cover and refrigerate for a couple of hours (no more or it will “cook” the scallops). Remove from the marinade and pat dry.

Next, sear scallops. Heat oil in a large, heavy skillet over medium high heat. Lay in scallops, making sure they’re not crowded (or they’ll stew rather than sear). If you can’t fit them in an uncrowded layer, sear in 2 batches. Fry until richly browned on one side, about 2 minutes, then turn over with tongs or spatula and sear other side 1 to 2 minutes more; scallops are done when still a little translucent in the middle. Remove to a warm plate and pour off all the oil left in the pan.

Return the pan to the heat and, when hot, add the salsa. Stir for a couple of minutes as the salsa reduces, thickens and darkens. Reduce the heat to medium-low, stir in the cream and, when hot, taste and season with salt.

To serve, ladle a portion of sauce onto each of 4 warm dinner plates, then arrange the scallops on top. Sprinkle each one liberally with chopped cilantro or parsley.

• 1-1/2 lbs. (about 6 medium) ripe tomatoes, (preferably plum)
• 2 to 3 (1 to 1-1/2 oz.) fresh jalapeño chiles, stemmed*
• 1/2 small (2 oz.) white onion, sliced 1/4-inch thick
• 4 garlic cloves, peeled
• About 1/4 c. water
• 1/3 c. fresh cilantro, loosely packed, chopped
• 1 generous t. salt
• 1-1/2 t. cider vinegar

Heat broiler. Lay whole tomatoes and jalapeños out on a broiler pan or baking sheet (many cooks like to line the pan or baking sheet with heavy duty foil to easily capture the juices and make cleanup a snap). Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted — even rather blackened — on one side. The tomato skins will split and curl in places.

With tongs, flip over tomatoes and chiles and roast the other side for 6 minutes or so. The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice roasted flavors. Set aside to cool.

Turn oven down to 425 degrees F. On a similar pan or baking sheet, combine the onion and garlic (separate onion into rings) and set in oven. Stir carefully every couple of minutes, until onions are roasted (they’ll be wilted, even have a touch of char on some edges) and garlic is soft and browned in spots, about 15 minutes total. (For a smokier-flavored salsa, onion and garlic can all be done on a perforated grilling pan.)

For a less rustic salsa (or if you’re canning the salsa), pull off peel from cooled tomatoes and cut out cores where stems were attached (be sure to work over your baking sheet so you don’t waste any juices). In a food processor, pulse jalapeños (no need to peel or seed them) with onion-garlic mixture until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree tomatoes and all juice that has accumulated around them and add them to bowl. Stir in enough water to give salsa an easily spoonable consistency (salsas in Mexico are usually a little smoother and saucier than they are here — not very chunky or thick). Stir in cilantro.

Taste; season with salt and vinegar, remembering this salsa should be a little feisty in its seasoning. Pour into a bowl, or refrigerate and use within 5 days.

Roasting my tomatoes

Homemade Salsa

Seared Scallops w/ Jalapeno Cream Sauce

12 Lasagna noodles

4 quarts boiling water

For the marinara sauce:

2 tablespoons olive oil

1 cup diced onion

2 cups diced portabello mushrooms

1 teaspoon minced garlic

4 teaspoons dried oregano

2 teaspoons dried basil

1 teaspoon dried basil

1 teaspoon dried rosemary

1 teaspoon fennel seeds

1 28-ounce can chunky tomatoes

1 28-ounce can tomato puree

2 teaspoons salt

For the herbed macadamia ricotta:

1 1/2 cups macadamia nuts, soaked in water 4 hours or longer

1/2 cup water

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 teaspoon minced garlic

3/4 teaspoon salt

2 tablespoons minced fresh italian parsley

1 cup chiffonaded fresh basil leaves

1 cup coarsely chopped green or black olives

For the cashew cheese sauce:

1 cup raw cashews

1/2 cup water

2 tablespoons fresh lemon juice

1 teaspoon salt

1/2 teaspoon rice vinegar

For the garnish:

2 tablespoons coarsely chopped pine nuts

1/4 cup minced fresh italian parsley

1. in a 9×12-inch baking dish, place noodles and cover with boiling water. Let sit about 15 to 25 minutes until al dente. Drain and set aside.

2. For the marinara sauce, in large saucepan over medium heat, heat olive oil and add onion. Saute for 10 minutes, stirring frequently, until onions are translucent. Add mushrooms and cook for 5 minutes. Stir in garlic, oregano, basil, rosemary, and fennel, and reduce heat to low. Add tomatoes and puree, and cover loosely, simmering for 30 minutes. Add salt and cook another 15 minutes. Preheat oven to 350 degrees.

3. for herbed macadamia ricotta, in a food processor, puree macadamia nuts, water, lemon juice, olive oil, garlic, and salt for 1 minute. Scrape down sides and puree another minute, until light and fluffy. Transfer to a bowl and fold in parsley, basil, and olives.

4. For the cashew-cheese sauce, in a dry blender, grind cashews into a fine powder. Add water, lemon juice, salt, and rice vinegar. Process until completely smooth.

5. Lightly cover bottom of 9×12 inch baking dish with marinara to prevent noodles from sticking to dish. Arrange  layer of noodles and top with quarter of the remaining marinara. Spread a third of the ricotta over noodles and then a third of the cheese sauce. Repeat layers with remaining ingredients, sprinkle with pine nuts, and cover with foil. Place baking dish on a sheet pan to catch any drips in oven and bake 30 minutes. Remove foil and bake an additional 20 minutes until sauce bubbles. Cool for 15 minutes, garnish with fresh parsley and serve hot.

Herbed macadamia ricotta

Cashew-cheese sauce

ready to bake

Luscious Lasagna

I made this amazing spicy chilli last week and I have finally typed up the recipe for you all. It was very delicious and easy to make, I think you all will enjoy it.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow-skinned onion, chopped
• 1 large red pepper, seeded and chopped
• 1 large green pepper, seeded and chopped
• 1 large carrot sliced
• 1 large jalapeno pepper, seeded and chopped
• 4 cloves garlic, crushed and chopped
• 1 cup pale beer
• 1 (32-ounce) can crushed tomatoes
• 1 (14-ounce) can black beans
• 1 (14-ounce) can dark red kidney beans
• 1 (14-ounce) can pinto beans
• 1 (8-ounce )package of seitan ( I used Upton’s Naturals Ground beef style)
• 1 tablespoon ground cumin
• 2 tablespoons chili powder
• 1 teaspoon cayenne pepper
• 1 teaspoon coarse salt
• 1 chipotle chili

• 8 ounces (2 cups shredded) rice cheddar cheese
• Chopped scallions, whites and greens
• Diced fresh seeded plum tomato
• Tofutti sour cream

Over moderate heat, add oil to a deep pot and combine onion, peppers, carrots, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer, add tomatoes, black beans, red kidney beans, pinto beans, and seitan stirring to combine.

Season chili with cumin, chili powder, cayenne pepper, chipotle chili, and salt. Simmer over low heat about 15-20 minutes longer, then serve up bowls of chili and top with shredded rice cheese, scallions, tofutti sour cream and tomatoes.

Vegan Chili

Ingredients

• 5 to 6 large apples cored and sliced
• Grated zest of 1 orange
• Grated zest of 1 lemon
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

For the topping:

• 1 1/2 cups flour
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 1/2 teaspoon kosher salt
• 1 cup oatmeal
• 1/2 pound cold vegan butter, diced

Directions

Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.

Peel, core, and cut the apples into large wedges. Combine the apples with the zest, juices, sugar, and spices. Pour into the dish.

To make the topping, combine the flour, sugars, salt, oatmeal, and cold vegan butter butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low-speed until the mixture is crumbly and the vegan butter is the size of peas. Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

apples, lemon zest, orange zest, cinnamon, & nutmeg

apples topped with crumble and ready to bake

fresh out of the oven

It was so delicious!!!

Everything at Huckleberry is absolutely amazing and they offer so many vegetarian options. Once you try Huckleberry visit their other restaurant Rustic Canyon another favorite of mine.

Fresh baked pastries

Huckleberry

The Doughnut! YUM!

Quinoa, Kale, & Fried Egg

Poached eggs over market vegetables with pesto and bread crumbs

RUSTIC CANYON SNEAK PEAK:

Crispy white polenta, wild mushrooms, sunny side farm egg

cornmeal cake topped with fresh berries and sweet corn ice cream from Stone Rose Creamery

apple tart topped with Stone Rose Creamery ice cream

They have locations in Downtown LA and Venice Beach, definitely give this place a try.

You wait in line

pick a sausage

and then eat!

Ingredients

• 1/3 stick Vegan butter ( I use Earth Balance)
• 1/2 cup diced onions
• 1/2 cup sliced fresh mushrooms
• 2 cups sliced green beans
• 3 cups “No chicken” broth I use a low sodium broth or Better than Bouillon)
• 1 (10 3/4-ounce) can cream of mushroom soup (I made my own recipe follows)
• 1 (2.8-ounce) can French-fried onion rings (I bought an organic can from whole foods)
• 1 cup grated vegan cheddar

Directions

Preheat the oven to 350 degrees F.

Melt the vegan butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in the “no chicken” broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the vegan cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

VEGAN CREAM OF MUSHROOM SOUP:

1/2 cup no chicken broth
1 garlic clove
1 tbsp all-purpose flour

1 cup sliced mushrooms

1/3 c soy milk

In small sauce pan  add ”no chicken broth“, garlic, & flour bring to a boil then simmer on low for 5 minutes whisking a few times. While broth is simmering, steem sliced mushrooms (about 5 minutes). When steamed & tender to touch blend in blender with soy milk. Once pureed whisk into simmering broth and  now you will have vegan cream of mushroom base for your casserole!

Vegan Green Bean Casserole