fried shallots & blue cheese salad

Mention the word fried shallots and I’ve come to think that you could convince me to cook anything. When I saw this recipe I knew that it needed a place on my table, and originally it had been part of my Easter dinner meal.

It didn’t make it on the Easter table, but did make it on the dinner table this week with Easter left-overs – kind of counts, right? Salty cheese and crispy shallots over mâche greens. Essentially, my idea of perfection.

Fried Shallots & Blue Cheese Salad serves 4

  • 2 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • salt & pepper
  • 2 large shallots, thinly sliced
  • 6 cups mâche greens
  • 2 -4 oz blue cheese

Combine 1 Tbsp olive oil, balsamic vinegar, salt and pepper. Whisk together and set aside. Heat remaining olive oil in pan. Add shallots and cook over medium heat until lightly crispy, about 5 to 7 minutes. Drizzle dressing over greens and top with shallots and blue cheese.


kitchen gadget: tofu press

My kitchen is brimming with all sorts of kitchen gadgets: large and small, useful and pointless but I’m starting to think that I may have a problem when I can’t even find room for a tofu press that I got at the Natural Products Expo West show last month. This gadget falls under the useful category so it can’t be stuffed on the top shelf of the cabinet, I need it accessible! It might be time to ditch the George Foreman…

As I was taking a quiz about tofu I was telling some of the people at the Nasoya booth that I love tofu, but hate the process of draining and pressing. Much to my surprise, my correct answers scored me a tofu press! I didn’t even know such things existed! (And only at Expo do you win a tofu press as a prize)

The tofu press has a spring that presses the tofu and the water rises to the top and you simply pour the water out. It couldn’t be easier to use! I recently made some Sweet & Spicy Mustard tofu – pressed, marinated and baked!

Sweet & Spicy Mustard Tofu

  • 1 block organic tofu
  • 1 Tbsp dijon mustard
  • 2 Tbsp Mustard Girl Sweet & Fancy Mustard
  • 1 Tbsp agave
  • pepper and red pepper flakes

Cut pressed tofu into triangle pieces. Mix mustards, agave, peppers and marinate tofu for at least a half-hour. Bake at 375° F for about 45 minutes, turning once half-way through, until tofu is browned and crispy!

Any new kitchen gadgets that you are loving?

rhubarb & strawberry breakfast crostini

Now that Spring as officially arrived, I’m ready to embrace the seasons fruits and vegetables – starting with this sweet breakfast-esq crostini. I thought this would be a perfect way to start Easter morning, but really, this would be a perfect way to start any day.

The tangy rhubarb mixed with the spice of the ginger and sweetness of strawberries pairs wonderfully with some toasted bread and creamy goat cheese. It would be a great addition to any brunch table and I have a feeling the preserves will be perfect over some oatmeal or coconut ice cream.

Rhubarb & Strawberry Breakfast Crostini makes about 2 cups preserves – adapted from Bon Appétit

  • 2 1/2 cups rhubarb, cut into 1″ pieces
  • 1 Tbsp fresh ginger, minced
  • 5 Tbsp orange juice
  • 2 Tbsp sugar
  • 2 cups fresh strawberries, sliced
  • 1 baguette, sliced and toasted
  • goat cheese with honey

Pre-heat oven to 350° F. Combine first four ingredients in baking dish and bake for about 30 minutes, until rhubarb is soft. Stir in strawberries and let cool at room temperature. Refrigerate preserves until ready to serve. Top baguette slices with a smear of goat cheese and preserves.

book review: Eat, Drink & Be Vegan

After seeing “Super-Charge Me” cookies on just about every blog out there and paging through Eat, Drink & Be Vegan I knew that Dreena Burton had something going on and that this was a cookbook that I needed in my collection. Which, by the way, has gotten so large that I’m on the hunt for a larger bookshelf.

Everything in the book sounds delicious and I appreciate the use of real ingredients and not solely fake meat and cheese replacements like some other Vegan cookbooks that I’ve seen. Here is some of what I’ve made – can’t wait to make more and eventually I’ll get to those Super-Charge Me Cookies!

Polenta Croutons & Living Caesar Dressing

Simplest Garlic Bread

I suggest that this cookbook gets a place on your shelves – Dreena’s use of whole grains, legumes and veggies epitomizes what a vegan diet should be – wholesome and delicious.

Quinoa Chickpea Confetti Casserole with Kale

Olive & Sun-Dried Tomato Hummus

Don’t forget about the tea give-away!