My taste buds always seem to cravor spring and summer flavors, despite several years of eating mostly locally and seasonally.  This salad, with the peppery flavor of the arugula and lots of bright lemon flavors reminds me of spring, but also has the more seasonal ingredient of broccoli included.  This would be a good salad if you don’t really crave cold salads in winter, much like my Warm Carrot Broccoli Slaw.  The idea here is to wilt the arugula ever so slightly with the steamed broccoli, and raise the heartiness quotient with a generous dousing of olive oil and some crunchy walnuts.

Arugula and Broccoli Salad (Gluten-Free, Vegan, Soy-Free) – Serves 2 to 4 people

I really like to turn this salad into a meal with a side of Chickpea Quinoa Salad or Roasted Onion Quinoa Azuki Salad and a few crackers or zucchini rounds spread with Scallion Cashew Vegan Cheese. You can toast the walnuts for additional fragrance, but I prefer them raw in this recipe.

• 4 cups broccoli florets
• 3 cups arugula, torn into bite-sized pieces
• 1/4 cup fresh lemon juice (about 2 lemons’ worth)
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon sea salt
• Freshly ground black pepper
• 1/2 cup raw walnuts

Place a steamer insert into a medium pot of water, and bring to a boil. Steam the broccoli until just crisp-tender, which should take about five to eight minutes (note: you could use a rice cooker with a steamer insert).  Place about half the broccoli in a large bowl, top with the arugula and the rest of the broccoli such the arugula is in between the two layers of steaming broccoli.  Pour the quarter cup of lemon juice over the mixture and allow to rest at least 10 minutes. Prior to serving, toss arugula and broccoli with extra-virgin olive oil, salt and pepper and top with walnuts. 

I am submitting this recipe to the following blog events:

• Diets, Desserts and Dogs’ Wellness Weekend
• Flip Cookbook’s Sugar Free Sunday
• Simply Sugar- and Gluten-Free’s Slightly Indulgent Tuesdays
• Gluten-Free Wednesday over at the Gluten-Free Homemaker

And just like that, today is Day 21 of this challenge and I am done, finishing up, as planned with a yoga 1, a yin class and and a restorative class this weekend.  You know how I kept saying that I was surprised that I was not yet sore, especially since the first time I did such a 21 day challenge last June, I was basically sore from Day 6 on? Well, yesterday feeling sore hit, and hit hard. Sometime within an hour after taking a Yoga 1 class, I felt immensely sore, and the deep holds of yin yoga later that afternoon (yoga class two of the day) were excruciating. I ended up retreating to child’s pose instead of doing yin dragon lunges and generally took more restorative versions of many of the poses later in that class. 

I have to admit that finishing up felt a bit anti-climactic, and I think part of the issue is that while I did do all 21 classes of the challenge, it was more a physical and scheduling exercise than anything else.  I definitely derived the benefits of meditation and yoga during the class (and between practices), but when I was not at yoga this month, I was never thinking about yoga (to say it has been busy this month is an understatement).  If I ever do a challenge like this again, I am going to want to pair it with some sort of journal exercise, because I think I could definitely have gotten more out of the challenge had I actually thought about it.  That said, I am so, so, so pleased that I did it, mainly because it was the momentum I needed to keep exercising in January, a month where I traditionally avoid movement in favor of sleep.  I knew the only way to make the challenge was to focus on 7am classes, and in three weeks, I took 12 7am classes which, considering how new my morning movement routine still feels to me, makes me really happy.

As for yoga this coming week – I am taking tomorrow off from all forms of exercise.  Today I walked a couple of miles, which I really felt (see, yesterday, immensely sore) so I definitely enjoyed tonight’s restorative yoga class. After taking tomorrow off, I plan to go to the gym a couple of times this week before I return to yoga, just for variety’s sake.

Photo courtesy of Tranquilspace.  

Today is actually Day 20 of this challenge, but I have not gone to yoga yet (I am leaving in a few minutes) which is why I am recounting only up to Day 19.  Since I last checked in with you about the challenge (wow, it has already been a whole week), I have gotten in another Yoga 1 class as well as 5 all levels classes (4 at 7am), and am looking at today and tomorrow, the last two days of the challenge, with three remaining classes to take, as I took Monday off as a rest day.  I was not even that sore by Monday, but I had done 7 days of yoga in a row, so it seemed like a good idea, plus I had another 12 hour day at work, so, while I could have made the 8.30pm class Monday night, I decided to get some rest instead.  I am still alternating between being grateful I can do this much yoga and seeing how much my strength, stamina and balance have progressed since I last did such a challenge last June and just generally missing other physical activity.  In the last couple of weeks, I have noticed my core and arms have strengthened up a bit more too, which I assume is because of the continuous nature of my practice this month, so that is exciting, but on the other hand, I also hit a point this week where I wanted to do something other than an all levels class (which is all I have been able to fit into my schedule).  I am finishing up the challenge with a yoga 1 class, followed by yin and then restorative yoga tomorrow, so I will be getting the variety I am craving.  The coolest part by far in the challenge is seeing how certain poses (like half moon) do get easier for me when I practice every day.  

Photo courtesy of Tranquilspace.  

Thank you for all the kind comments on my guest post over at Wendy’s blog, Celiacs in The House, on how to organize a small kitchen.

And now let’s talk about this cheese. Obsessed. That is the only way to explain why I have made this “cheese” several times this month already. it all started with the scallion-flavored macademia nut cheese I had at Elizabeth’s Gone Raw at the end of December.  The menu there has two parts – the actual menu, and then a page with the ingredients of each dish (very handy as one of the dishes contained nama shoyu and was not gluten-free, so I could catch that before hand).  That is where I noticed that one of the ingredients in their macademia cheese was celery, and that got me to think of some ideas for a new cheese.  My winter-time cheese go-to is Kim’s Cashew Pumpkin Seed Cheese, which I blogged about at Thanksgiving, and I also love Gena’s Pizza Cheese, though that is more a summer thing, since it calls for basil.  I have not yet ventured into the world of fermenting nut cheese, but am eventually going try this nut-based goat cheese recipe as well.  

In the meantime, though, I was determined to make a more rustic and fast version of Elizabeth’s Gone Raw macademia cheese, based on the ingredients I have on hand.  I say rustic because when you make nut cheeses (or pates) macademia and pine nuts yield the more delicate and creamy results, but are also the most expensive nuts to buy, which is why I never keep them around.  I do however have an ongoing obsession with raw cashews, so always have those, and also keep sunflower seeds on hand as they are inexpensive. This cheese was the result of my experimenting, and having now made it four times, I can say I am very pleased with it.  It has the consistency of thick but spreadable goat cheese, and a flavor a bit reminiscent of the original Boursin cheese (though not quite as garlic and herby, though I am going to play around with another version eventually).  I have eaten it with crackers, but also as a spread in a sandwich, as well as stuffed into a collard leaf with sliced vegetables, and all three approaches were delectable.

Scallion Cashew Vegan Cheese (Gluten-Free, Vegan, Soy-Free) – Makes about 1 cup

I tried this with several ratios of cashews to sunflower seeds and I do think you need at least 1/2 cup of cashews to get the cheese to have a nice texture.  I liked the 1 cup of cashews to 1/2 cup of sunflower seeds the best, but the 3/4 cup to 3/4 cup approach was just as good.  You do want to soak the cashews and seeds at least an hour, but you can soak them up to 6 to 8 hours.  Discard the water after soaking. Just be sure to adjust the amount of water you use when blending up the cheese. If you do not have a food processor, you can make this in a Vitamix-type blender easily (I made this in my Vita once), and likely in a regular blender as well, though you may need to add more water and thus have a slightly runnier cheese spread (I have not made this recipe in a regular blender). 

• 1 cup raw cashews (or 3/4 cup), soaked for at least an hour and rinsed
• 1/2 cup raw unsalted hulled sunflower seeds (or 3/4 cup ), soaked for at least an hour and rinsed
• 3 tablespoons nutritional yeast (for those of you who asked me which brand to buy, I like this one)
• 1/4 cup chopped celery (I like using the leafy parts)
• 1/4 cup chopped scallions (about 2 to 3 scallions, roots removed, and using both the green and white parts) and additional chopped scallion for garnish
• 1/4 cup fresh squeezed lemon juice (2 small lemons juiced)
• 3/4 to 1 teaspoon sea salt (I start with 3/4 teaspoon and add more salt to taste)
• water

Place all ingredients except the water into a food processor and turn food processor on.  After about a minute scrape down the sides and assess whether you want to add water. I find that just under a three tablespoons of water, streamed in as the motor is running, is enough to get a thick spreadable cheese, but if you want a slightly looser consistency, add more water. I think the amount of water you need to add is really dependent on the strength of your food processor and how long you soak your cashews and seeds.  For example, I made this recipe once after having soaked the cashews and seeds for about five hours and barely needed an additional tablespoon of water for it to come together.  The goal is a thick and spreadable texture, sort of like hummus, but use your kitchen intuition when adding water, because it really depends on your food processor. 

I am submitting this recipe to the following weekly events:

• Diets, Desserts and Dogs’ Wellness Weekend
• Flip Cookbook’s Sugar Free Sunday
• Simply Sugar- and Gluten-Free’s Slightly Indulgent Tuesdays
• Gluten-Free Wednesday over at the Gluten-Free Homemaker

Today I am guest-blogging over at Wendy’s blog, Celiacs in The House.  This year, Wendy is running a fantastic series called In My Gluten Free Kitchen.  Every Friday, we peek at kitchens of gluten-free bloggers(see Wendy’s kick-off post) and on Sundays sharing tips, wisdom, or new ways of doing things in our gluten-free kitchens.

Also, Alisa of Go Dairy Free reposted part of my review on eating gluten-free and vegan at  Le Pain Quotidien.  Go Dairy Free is a fantastic resource for those of us who avoid dairy.

I was tempted to skip this past week’s week in review, because there has been an awful lot of work and yoga , and not too much else, but I did manage to do the following:

• 5 vinyasa all levels classes (4 at 7am!), 2 yoga 1 classes, and 1 pre-natal yoga class (no, I am not pregnant, but I had to double-up a second time for the 21-day yoga challenge)
• Blogged about how part of me was over doing so much yoga, but another part of me was grateful for it
• Had dinner with Gena at LPQ and tried their new gluten-free tartines option – seeing Gena was an absolute highlight!
• Got my hair cut
• Shared some thoughts on cooking at home, especially when one is pressed for time

That was about it actually.  The picture above is from years ago but I thought of it recently so wanted to use it. Isn’t it cheerful?

A thirty minute weekend lunch: grilled tofu, quick guacamole, Swiss chard and kale massaged with lemon juice and salt, and sliced red peppers.

I am participating in in the Food Network’s Healthy Eats blog January Healthy Every Week Challenge. Week one was focused on breakfast (see Breakfast Bias), week two on whole grains (see Whole Grain Affinity), This week’s challenge is to cook at home more.

There are many reasons to cook at home more – I hear people who want to do so for health reasons, dietary reasons, weight loss reasons, financial reasons, family reasons, and food allergy reasons.  I am sure I have missed other reasons, but whatever the reason, it can seem daunting.  For me, even before I switched to a gluten-free and eventually also vegan diet, I tried to eat at home as it meant I generally felt better (in hindsight, this makes complete sense as my at-home meals tended to be naturally gluten-free back then) – now I find eating at home is a necessity.  As lucky as I am to have access to several restaurants that are educated on handling gluten-free diners and have gluten-free vegan options, there is still a risk of cross-contamination and, of course, it is so much more cost-effective to cook at home.  I try to eat at home 19 out of 21 meals a week – some weeks it is 21 meals, but some weeks 1 or 2 meals are out because they involve seeing friends.

I think there are two types of successful models to eat and cook at home frequently.  There are people who like to do a lot of prep on Sundays (like Gena and JL), and then there are people like my husband, who like a moderately planned week, and prefer to cook for 10-30 minutes at a time. The lunch above is from Saturday a week ago – the reason I used it to illustrate this post is that it was made by my husband, he of the 10-30 minutes in the kitchen at a time model.  In just about 30 minutes, he made salads for both of us, threw together a quick spice rub, used it on the tofu I ate, which he grilled before he grilled a pork chop for himself, also made with the same spice rub.  While the tofu and then the pork cooked, he stemmed some kale and chard, washed the greens, massaged them with lemon juice and salt, and made a quick guacamole (I say quick because this was a basic avocado-lime-red-onion guacamole). The sliced red peppers were left over from the night before, as was the lemon juice. 

Today, knowing I had no time for any sort of real prep for the week, I dumped a cup of lentils into the rice cooker, along with water and a leftover piece of onion and a bay leaf. After the lentils were done cooking, I portioned out a third of the lentils along with the onion for a bean dip of sorts later in the week, and added leftover cooked quinoa to the rest of the lentils and broth, along with a couple of cups of kale.  As soon as the kale had wilted, I pulled that out, put it in a large bowl, and added miso, cayenne and some of the lentil and quinoa mixture on top.  It made for a warm hearty dinner, which I sorely needed.  The rest of the lentil quinoa mixture will serve as lunch tomorrow, along with some romaine salad.  I spent literally 10 minutes total in the kitchen today, but it generated enough food to get me to tomorrow night, when I hope I can get some more things prepped for the week.  I like to make one nut cheese and/or one hummus or other bean dip, but some weeks I try different recipes and live off the leftovers. It totally depends on my mood and my time.

These vignettes are all about showing you that if you want to cook at home, it is indeed possible.  It requires foresight and, depending on your approach, varying amounts of time at varying points of the week, but it is possible. When I am short on time, I continue to cook at home but eat more simply – lots of green smoothies, lentils in the rice cooker with the approach I used tonight, some quinoa, salads, chia pudding (one of the ultimate fast foods for me).  Snacks become raw nuts or apples with nut butter.  If I have more time, I will of course make more interesting recipes, along with making green juice ahead of time, and great snacks like kale chips, snack bars and so forth.

The underlying foundation for success in consistently cooking at home, no matter whether you like quick meals or prefer to prepare ahead:

• A few go-to recipes – there are always new recipes to try, but when speed is the essence, using go-to recipes helps a lot.  I found in the last year I went from go-to recipes to go-to methods, which are even simpler for me.
• A spice selection with lots of your favorite spices, allowing you to change dishes up
• Some quick-cooking / quickly prepared staples – for me they are quinoa, sprouted bean trio or other lentils, spinach and romaine, and snacks rely on apples and chia puddings.
• Some planning but not too much planning – making a rigid meal plan feels overwhelming to some, including me – I would rather have some prepared items in the fridge and a loose idea of the week’s meals.  
• One kitchen tool that cooks beans and grains fast or without any watching –some people swear by their pressure cookers, other by their slow cookers. I like my rice cooker.  Either way, one of those appliances will definitely speed things up.  Pick the one that works for you.
• The willingness to cook at random times—I often soak beans at night and then cook them in the morning in the rice cooker while my husband sleeps and I go to yoga or the gym.

And finally, let go of should’s.  Just because several people prepare all their meals on a Sunday does not mean you should – you might be perfectly happy throwing together a quick meal every night, and if that works for you, even better.  If, however, you lose motivation and resort to take out often, you might want to try cooking ahead a bit. If, on the other hand, you are totally burnt out with bulk cooking (I know, I have been there), experiment with some quick dishes.  The key is to cook at home more, not cook grandiose meals and try out new recipes every night.  

Hazelnuts were a big part of my life growing up – likely because they seem to be a popular nut in Swiss chocolate.  Nutella is, of course, also part of these memories, but not as much as chocolate tablets studded with hazelnuts or tiny hazelnut vanilla cookies.  This is all to say that, when Pacific Natural Foods offered me an opportunity to try some of their gluten-free vegan products, I studied the handy allergen-friendly product guide and selected a handful of soups and unsweetened non-dairy milks, but then asked about the hazelnut-based beverages as well. Unlike most sweetened non-dairy milks, the hazelnut milks are mainly sweetened with brown rice sweetener (the chocolate flavor also contains some evaporated cane juice) as opposed to all cane juice, so I thought I would try them (long-time readers know I keep my consumption of refined and unrefined sweeteners low and rely on fruit and stevia for daily sweetening).  

The use of brown rice sweetener really works as the aroma of hazelnut is the main flavor in both these beverages and, in the case of the chocolate version, the hazelnut is balanced yet not overtaken by the chocolate.  The original flavor is mellow and the hazelnut shines through.The chocolate flavor does also contain evaporated cane juice, listed lower on the ingredient label than the brown rice sweetener. Unlike other sweetened non-dairy chocolate beverages I have had, this one does not taste like liquid sugar, though of course, it being sweetened means it is more of a treat than an everyday staple for me.  It tastes like a subtle liquid Nutella, without the tooth aching sugary feeling Nutella always gave me.  I was initially going to create a recipe for a dessert pudding with these non-dairy hazelnut beverages, but, really, they are so good I just drank them as is.  I still have some ideas for a vegan chocolate hazelnut crème brulee concept though.   

A note on allergens and the gluten-free status of these beverages. They are clearly marked gluten-free, but are not certified.  That said, I find their allergen and cross-contamination statement to be reassuring:

Pacific Natural Foods does not produce products with eggs, sesame, shellfish, or peanuts in our facility.  We do produce products containing dairy, soy, tree nuts, and corn.   Every 24 hours, production shuts down for a total cleaning and sterilization of all equipment.  Complete cleaning and sterilization is also performed between runs of dairy and non-dairy items.

To further reduce potential for cross contamination, a thorough cleaning and flushing of all equipment also takes place after running any product containing allergenic ingredients.  The same cleaning is also performed between runs of non-organic and organic products to maintain the integrity of the organic ingredients.

I wish gluten and wheat were addressed more explicitly in this statement (and apparently, Linda, the Gluten-Free Homemaker, who also reviewed their products, agrees) but my experience with Pacific Natural Foods products has been very positive, even before I received these particular products for review.  Pacific Natural Foods has a comprehensive  FAQ page as well as the  product information guide I mentioned above, which  makes it easy to find out if a product contains allergens, is gluten free, dairy free, vegan, corn-free and so forth.

Specific disclosure: these products were provided to me free of charge. The opinions in this review are solely my own and were not influenced in any way.

When I lived in New York, going to Le Pain Quotidien was one of my favorite things. The atmosphere, the salads, the tartines, the hummus – you get the idea.  When I first started eating gluten-free, I figured that was a memory that would stay a memory – though by then LPQ had also opened in Washington, DC and was no longer just a New York memory for me. 

Back to the gluten-free aspect, rather than the New York nostalgia aspect – I knew that the LPQ chain offered a gluten-free buckwheat-based six vegetable quiche, but honestly, I had a lot of trepidation about eating there – after all, no matter how well cross-contamination is handled, how could a chain where the concept revolves around wheat-based pain be good news to those of us who cannot tolerate gluten.  Several people I knew, who either had Celiac or gluten sensitivity, assured me they had eaten the quiche (and other gluten-free menu items) with no problems, that the various locations (including the Dupont one) had known how to handle gluten-free dining.  I called two locations several times to understand how they handled gluten-free diners.

Ultimately, I love LPQ and figured my due diligence showed I should try eating there, so I did. And I concluded that yes, one could eat gluten-free there.  There is a risk of gluten cross contamination, but I ended up deciding it was an informed risks always do ok, except for one epic glutening, which was because the soy milk they use may have traces of barley and wheat (lesson learned).  Putting the soy milk disaster aside, LPQ has been consistently great about being inclusive of us with alternative diets – not only is the six vegetable quiche you see above gluten-free, it is also vegan, as are several of the entrée (over the years I have seen various quinoa and lentil dishes) and tartines, including the very delicious black bean hummus tartine.  What pushed me today’s post, however, is this:

LPQ has now introduced gluten-free tartines, made with a rather delicious gluten-free vegan crackers (which tasted like a denser better version of this gluten-free cracker that I tried when travelling – thank you Gena for taking the tartine picture).  I figured that the combination of this option, as well as the fact I have eaten there with no problems for almost a couple of years now, meant I should write this review.  Of course, you should, as I do, always confirm with the server what your dietary needs are, but I have to say, the waitstaff at LPQ has shown to be consistently very well trained in gluten-free dining needs.

As for what to eat other than the tartines with the gluten-free options or the buckwheat-based quiche – I am also particularly partial to the large salad with a side of hummus (no surprise there, since hummus is a food group) and avocado.  You can see how on a past visit to LPQ with Katie I doused the salad with the hummus. Lately, LPQ has also had a great white bean hummus, which is served with extra veggies on top, as opposed to the plain hummus, which generally is adorned with just olives and/or a sundried tomato.

It is also worth asking about the rotating quinoa, chickpea, and lentil vegan dishes I have seen on the menu at various times, as well as the veggie sides, as those often turn out to be gluten-free.  I had fantastic brussel sprouts with walnuts on Thursday that were the perfect accompaniment to the gluten-free tartines which, as amazing as they are, are not quite as hearty as I needed for dinner.

Disclaimer: When dining at a restaurant, please always confirm its gluten-free items and kitchen handling procedures for gluten-free diners, as well as for any other allergy-related needs.  Menus can change.  Do not assume an item is gluten-free or vegan just because it sounds like it could be – it is always better to ask.

Happy Saturday! I am off to yoga shortly, then a haircut, then work, but wanted to share this quick and savory carrot broccoli slaw.  It is perfect served atop a green salad (I had it with some of this Walnut Lentil Pate), or stuffed into a wrap with some garlicky hummus.  You could, of course, serve it as side.  The recipe originated from me needing to use up some broccoli stalks that I had forgotten to juice, and I am quite pleased with the result.  By shredding and gently cooking the broccoli stalks, they are not woody at all.  I made it with tempeh, but you could substitute mushrooms for a soy-free option, or simply make the slaw without either. It has a nice savory sweet flavor profile, though I like to use a full teaspoon of hot sesame oil, which gives the recipe a nice heat without being too spicy.

Warm Carrot Broccoli Slaw (Gluten-Free, Vegan, Soy-Free Option) – 2 to 4 servings, depending on other sides you are serving.

This recipe calls for shredded carrots and broccoli.  I use broccoli stalks leftover from cutting florets to make steamed broccoli to make the slaw.  To use broccoli stalks, trim any of the woody bits and run through the food processor using your shredding blade.  You could, of course, use broccoli heads and stalks to make the slaw.  Regarding the chili oil, I am very partial to Eden’s Hot Sesame Oil, because unlike other spicy oils, Eden’s contains only expeller pressed sesame oil and red chili peppers, with no dubious vegetable or soy oils or the like.  Also Eden is very transparent about their gluten-free practices, which I appreciate.

• 1 8oz package tempeh (be sure to use tempeh that does not have gluten-containing grains in it) or 8oz sliced mushrooms (a large portobello would work well there)
• 1/4 cup gluten free tamari (use coconut aminos for soy-free), separated into two two tablespoon portions
• 1 tablespoon agave or other liquid sweetener of your choice
• 1/2 teaspoon smoked paprika (sub 1/4 teaspoon cumin and 1/4 teaspoon regular paprika if you do not have smoked paprika on hand)
• Grapeseed oil
• 2 cups shredded carrots (about 4-5 large carrots)
• 3 cups shredded broccoli (about 3 broccoli stalks)
• 1/2 to 1 teaspoon hot sesame oil (I used 1 teaspoon)
• Sesame seeds for garnish

Slice tempeh in strips along the short side. Slices of tempeh should be about 1/2-3/4 inch if possible. Combine two tablespoons of the tamari, agave and smoked paprika in shallow bowl.  Place tempeh in marinade, and allow to marinate at least an hour, flipping over halfway through so that the tempeh absorbs all the marinade.

Lightly oil a skillet and heat over medium heat. Remove tempeh from marinade and cook tempeh, until browned on each side, about 2-3 minutes.  If using mushrooms, saute mushrooms for about 4-5 minutes, adding a tablespoon of marinade if the mushrooms stick.

For the slaw, place shredded broccoli and carrots in a large saucepan, with the remaining two tablespoons tamari and turn the heat to medium low. Your goal is to wilt the vegetables a bit while stirring so that the tamari is absorbed.  This takes about 2-3 minutes if you want to keep the vegetables with some crunch, 4-5 if you want them completely cooked.  Add a tablespoon or two or water if things stick.

Once the vegetables are wilted down, add hot sesame oil and stir to combine. Then add tempeh  and toss well to combine.  Taste for seasoning. I like a drizzle of agave, but you may want additional hot sesame oil or tamari.  Before serving, sprinkle with sesame seeds.

I am submitting this recipe to the following weekly events:

Considering there are soybeans in this recipe in the form of tempeh, I am also submitting this recipe to 2012’s first My Legume Love Affair installment, hosted by Chez Cayenne.  MLLA was created by Susan of The Well Seasoned Cook and is an event focused on the humble legume.