Vegan pancakes with homemade blueberry sauce (photos by Michelle Saunders)

D Magazine intern Michelle Saunders is moving on to bigger and better opportunities, so this will be her last recipe… for now. Last week she brought you these (un)healthy Mexican chocolate cupcakes, and this week she conquers breakfast.

I made this for Mother’s Day brunch, and my non-vegetarian mother enjoyed it immensely. Using bananas as an egg substitute is a trusty vegan trick that works surprisingly well to help leaven baked goods. This simple blueberry sauce makes a stack of ordinary pancakes feel like a gourmet treat and it only takes minutes to make. Serve with freshly squeezed orange juice mimosas for maximum breakfast pleasure!

Pancake Ingredients:

1 c. flour (can use half wheat if you like)
2 tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
2 Tbs. sugar
1 banana, mashed
2 Tbs. olive oil
1 tsp. vanilla
1 c. almond milk

Blueberry Syrup Ingredients:

2 c. fresh or frozen blueberries
½ c. water
¼-½ c. sugar*
2 Tbs. cornstarch
2 Tbs. water
1 tsp. vanilla
¼ c. fresh orange juice**
3 Tbs. orange zest

Pancake Instructions

Combine dry ingredients in a medium bowl.

Add milk, oil, vanilla, and mashed banana.

On a preheated and greased griddle, scoop ¼ c. of batter for each pancake and cook until golden brown on each side.

Blueberry Syrup Instructions

Combine cornstarch and 2 Tbs. water in a small bowl and set aside.

In a medium saucepan combine blueberries, water, and sugar over medium heat.

Stirring frequently, bring mixture to a low boil then reduce heat.

Add cornstarch mixture to blueberry mixture and stir slowly.

Let mixture simmer until appropriate thickness is reached (about 5-10 minutes).

Remove mixture from heat and add fresh juice, vanilla, and orange zest.

*The amount of sugar you use should depend on how tart or sweet your berries are and can be adjusted to suit your taste.

**If you don’t have oranges you can use lemons and lemon zest for an equally delicious sauce.

Bittman, the Batman of Food Policy (photo by Carol Shih)

If you’ve read Mark Bittman’s book, Food Matters, and his column on The New York Times, you’re probably familiar with his effortless ability to weave in food policy, politics, and the way we eat within a single sentence. Last night, Bittman (aka the Batman of Food Policy) spoke to a large crowd at the Temple Emanu-El about the importance of eating right and being food conscious.

“The only aspect of food that you can discuss now without bringing in everything else is how much fun it is to eat. And even that is become tainted. You can barely talk about the garden or the supermarket or the food on your table without talking about the failure of government, the dominance of corporations, and the breakdown of food security. Food engages everything.”

Bittman used soda, his idea of the 21st century’s tobacco, as an example of how the government isn’t doing the best job to protect its people.

(Jump for the six minute video that took me the whole day to upload because I am an idiot…)

“Soda is food’s opposite. It’s empty nourishment…Some say taxing soda – or prohibiting its use with food stamps – is a slippery slope, one that will lead to defining which foods are nutritious and which aren’t, and which government funds should we subsidize and which shouldn’t. The basic point is this: we should subsidize foods that we should encourage people to eat, we think are right for people to eat, and we should be disincentivizing those that we don’t.”

Most importantly, food matters on a personal level. “If we can’t get soda taxed, eliminate government subsidies, fix school lunches, help poor people eat well, we can still set an example – you and I – by eating a plant-heavy diet.” Bittman encouraged his Dallas audience to shift its diet to more fruits and vegetables, and to contribute – a little at a time – to the growing need for changes to our food policies.

D Home editor Joslyn Taylor had this brilliant idea of doing a cross post. Since the weather has been kind of wunderbar, we thought it’d be fun if I picked out my ideal picnic basket foods while Joslyn paired them with pretty basket accessories.

Jump if you can’t wait for this weekend.

I tried to pick foods that would be good for families with kids and no kids. (Or even picnic baskets for those of us who like to go on dates by ourselves with a nice book.) Either way, the grub has to be good, right?

1. JJ&B jelly - I’m just terribly smitten with the toasted pecan-pepper jam. Kathy Neumuller makes her jams locally, and you can find her sitting at a booth every second and fourth Saturday at the White Rock Local Market. If that’s too long of a wait, then head over to the Garden Cafe where they offer a little shelf of these jam beauties.

2. Crackers and jam go hand-in-hand. Ak-mak 100% whole wheat crackers are the most versatile crackers I have ever eaten. They go well with hummus, cheese, and any other kind of spread. Whole Foods, Central Market, and Bolsa Mercado all carry them.

3. Enough about side items. You need something light, but filling, to occupy your stomach. Bridge Bistro’s chicken salad sandwich is not too mayonnaise-y, and it has onions, tomatoes, lettuce, grape halves, and nuts infused in the chicken salad mixture. I could eat one every single day of my life, and that’s saying a lot. Order this item to-go and save yourself some time.

4. Holy moly, have you tried Holy Kombucha yet? I walked into Bolsa Mercado the other day and saw that they offered green apple ginger and pomegranate for $4 a cup. A little pricey, if you ask me, but totally worth this brew of fermented tea and sugar cane. It’s also a local product that you can support.

5. Your picky little ones might not like weird kombucha flavors. I suggest you mix your own lemonade for the kiddos instead. (Recipe here.) It’s easy and takes two seconds.

6. Edamame is such an easy snack. You can buy these anywhere, and the steam bags are a time saver. A friend of mine told me that edamame is a great way to keep his kids occupied. They’re so busy getting the pods out that they’re quiet and enjoying something healthy at the same time. If you don’t want your kids running wild around your picnic blanket, hand them some edamame.

7. What’s a picnic without strawberries? Now that they’re in season, you can buy them everywhere as well. I really do suggest you pop into Urban Acres, though, and buy your strawberries the local way.

Ingredients: garlic, tomatoes, limes, quinoa, cilantro, onion, black beans (photos by Michelle Saunders)

D Magazine intern Michelle Saunders is a health food geek. Her recipes may not be fancy, but they’re simple and easy to make. She brought you this watermelon salad and avocado sandwich last week.

With Cinco de Mayo coming up this weekend, I’ve definitely got Mexican food on the brain. Although I love the robust flavors, I tend to feel heavy (read: bloated) after a meal of refried beans and rice, so here’s my version. Quinoa (pronounced keen-wah) is an excellent grain substitute – it contains more fiber, amino acids, vitamins, and minerals than most grains. Although it is technically a seed, it is actually a complete protein that’ll leave you feeling full and satisfied. With a fluffy texture and mild flavor, it can be enjoyed as it is or spiced savory or sweetly to complement many different recipes. I added some of my favorite spices to come up with a Mexican-inspired meal and even added a can of black beans for extra protein.

Jump for the salad.

Step 4: Combine everything together

You will need:

1 c. quinoa
1 can black beans, drained
1 medium onion, finely chopped
5 cloves garlic, minced
2 large tomatoes, diced
1/2 bunch cilantro, finely chopped
The juice from 3 small limes
1 Tbs. cumin
1 tsp. salt
½ tsp. cayenne pepper
2 Tbs. cooking oil (I use coconut)

Directions:

1. Bring 2 c. water to boil and add quinoa. Cover with lid and simmer until all water is absorbed (about 15-20 minutes), remove from heat, fluff with a fork, and set aside.
2. Sautée minced garlic and finely chopped onion in oil until translucent, adding spices.
3. Add cooked quinoa to sautéed mixture and stir well. Add can of black beans and combine.
4. Add diced tomatoes and cilantro, then pour lime juice over salad and stir well.
5. I like to serve mine with avocado slices and tortilla chips, but you could eat this by itself, as a side dish, on top of a salad, etc.…the possibilities are endless!

Finished product served with tortilla strips, avocado slices, and lime wedges

Sandwich ingredients: fresh mint, red onion, avocado, kalamata olives, Dijon mustard, tomato, sprouts, gluten-free bread (photos by Michelle Saunders)

D Magazine intern Michelle Saunders is a healthy eater who makes vegan/vegetarian-friendly concoctions. She brought you this chickpea-free hummus last week.

Today I’m sharing one of my favorite simple dinners. As the weather gets warmer I tend to want lighter, less-cooked meals and this salad and sandwich combo is just that. With seasonal fruits like watermelon readily available, this meal only takes minutes to whip up. I like to add fresh mint to just about everything in the summer for a refreshing kick, and the colors and sweet and savory combination of flavors in the salad will make this a staple for me all season long.

Jump for the recipe.

Salad Ingredients:
½ a watermelon, chilled
2 lemons
1 bunch of fresh mint
¼ red onion
Kalamata olives (I used olive halves)

Sandwich Ingredients:
1 slice of bread (I use gluten-free millet bread)
½ an avocado
½ a tomato
sprouts
Dijon mustard

Watermelon and lemon

Salad Directions:
1. De-seed melon and cut into chunks.
2. Finely chop bunch of mint and onion.
3. Add mint, onion, and olives to taste.
4. Squeeze lemons over salad, stir, and serve right away!

Sandwich Directions:
1. Toast bread and spread Dijon on it.
2. Slice avocado and tomatoes and layer on slice.
3. Top with sprouts and enjoy!

Finished meal

]]> http://sidedish.dmagazine.com/2012/04/23/vegan-fresh-refreshing-watermelon-salad-and-open-faced-avocado-sandwich/feed/ 10 http://sidedish.dmagazine.com/2012/04/16/vegan-fresh-raw-chickpea-free-hummus/ http://sidedish.dmagazine.com/2012/04/16/vegan-fresh-raw-chickpea-free-hummus/#comments Mon, 16 Apr 2012 16:37:56 +0000 Carol Shih http://sidedish.dmagazine.com/?p=39595

Purple cabbage, zucchini, tomatoes, and lemon (photos by Michelle Saunders)

D Magazine intern Michelle Saunders is a healthy eater who makes vegan/vegetarian-friendly concoctions.

Since we tackled breakfast here last week, I figured I’d provide a lunch option this week. Hummus is often considered to be a vegetarian’s bread and butter, with good reason. Although I enjoy traditional hummus on occasion, I prefer this lighter, raw, and chickpea-free version. Made without the cooked and processed starch/protein legume combo, I find this version to be easier on my digestive system, but just as satisfying. Most commercial hummus is made with canned chickpeas which have been cooked and even salted, and are consequently devoid of their natural enzymes. This, I assure you, is a better option. Plus, it only takes about five minutes to throw together in the blender and can be served on wraps, salads, and with veggie sticks and whole grain crackers for a quick and easy meal on-the go.

You will need:

A blender

2 medium zucchinis

¼ c. olive oil

¼ c. raw tahini (can substitute almond butter if you prefer)

½ a lemon, juiced

3 cloves garlic, minced

¼ tsp. sea salt

a dash of black or cayenne pepper (optional)

½ tsp. cumin (optional)

Wrap Ingredients:

1 zucchini or sprouted grain or gluten free tortilla*

your favorite veggies

Hummus Directions:

1. Chop 1 of the zucchinis into cubes (remove skin first if it’s not organic).
2. Blend cubed zucchini and remaining ingredients until smooth and creamy, adjusting spices to your preferred flavor and intensity.

Wrap Directions:

1. If using zucchini for wrap, cut into thin slices using a sharp knife or mandoline.
2. Lay 3-4 zucchini slices together, slightly overlapping strips.
3. Place about 2 Tbs. of hummus in center of strips.
4. Add your favorite veggies (I added tomatoes and purple cabbage).
5. Roll up wraps and serve alongside a salad for a light yet satisfying lunch.

* I like to make my wraps out of zucchini, but you can use a pre-made wrap to add in some whole grains.

Note: This spread also makes a great salad dressing! I like to add 1 Tbs. of Nutritional Yeast for a bit of protein and a “cheesy” flavor.

Step 2: wrap slices

Step 3-4: wrap slices with hummus & veggies

Finished product: wraps rolled and served on a bed of lettuce.

photo provided by Bliss Raw Cafe

I burn things often. I’ve been known to set off a fire alarm or a million, depending on how complicated the recipe is, and even my lucky roommates didn’t know what to do with me. Smart friends now refuse my offer to bake them birthday cakes because they’ve learned that my green tea experimental cakes will always taste funny no matter how hard I try to add the right amount of sugar and baking soda.

Fine.

I’m a kitchen klutz, which is why these classes offered by Bliss Raw Cafe look perfect for a screw-up like me. Beginning April 22, Bliss is holding Raw Food Classes for those of you who want to live the raw lifestyle. Raw food extraordinaire Paula Sepulvado and one of the Bliss chefs will lead attendees “on an overview of methods, techniques and demonstrations on preparing select entrees from the Bliss Raw Café menu.”

Classes run from 6:00-7:30pm, and the cost is $40 including dinner. RSVP to EventsAtBlissRawCafe@gmail.com.

Organic produce: kale, apple, lemon, ginger, and celery (photo by Michelle Saunders)

D Magazine intern Michelle Saunders is a healthy eater who makes vegan/vegetarian-friendly concoctions. She fights crime and saves the world with her vegan powers.

If you’re anything like me, then chances are pretty high you indulged in a little too much sugar over the holiday weekend. Here’s an easy way to get back on track while providing a jumpstart to your week. You’ve probably heard about the recent juicing craze and may be ready to dismiss it as a fad, but I encourage you to try it before you do so! Juicing provides an excellent way to effortlessly add a lot of vegetables to your diet which will boost your energy and benefit your body in a lot of different ways. (Google it if you don’t believe me!) Juicing breaks down the cell walls of the vegetables and removes the fiber to make a nutritious drink that can be quickly and efficiently digested, and absorbed by your body. Although the taste can take a little while to get used to, the apple helps sweeten the flavor, providing a refreshing drink that can be enjoyed by anyone looking for an extra boost. I drink my green juice every morning on my way to work, but you can enjoy yours at any time, as long as it’s consumed on an empty stomach. There are many different juice recipes out there, but this is my favorite one due to its high content of veggies, minimal sugar, and zesty flavor.

Jump for the recipe.

What you need:

Fresh green juice. Wine glass optional (by Michelle Saunders)

A juicer (you can find great starter ones for under $100!)

1 head of kale (use all organic produce when able)

3-5 stalks of celery

1 granny smith apple

1 lemon

A 1-2” chunk of ginger

Directions:

1. Wash all produce well
2. Pass everything through juicer, following machines instructions.
3. Enjoy! Juice is best consumed within 20 minutes of blending so that as many enzymes as possible are still living.

Tomato soup with shrimp (photography by Desiree Espada)

Everyone in Los Cabos (and even those who aren’t) will tell you that you must try Manuel’s Creative Cuisine, a restaurant located along the Sea of Cortez. Now chef and owner Manuel Arrendondo uses his 30 years of experience in the kitchen to open his first location in Dallas along Cedar Springs Road. These windows don’t look out to calming sea waters, but the minimalistic style and gastronomic experience  at his Dallas location is much the same.

Jump for more creativity.

Manuel Arrendondo and his wife, Virny

How exactly did a nice couple from a resort area in Mexico decide to move to Dallas?

Chef Manuel: “I have a dear friend, Jay Robinson, who visited my restaurant in Los Cabos, and he kept saying, ‘You need to move to Dallas; you need to move to Dallas.’ I told him, ‘If you find me a space, I will come.’ Two days later, he sends me an email and tells me this space is open.’”

Shrimp hor d'oeuvres (photography by Desiree Espada)

At the restaurant’s opening party on Saturday, Chef Manuel and his wife, Virny, served wine, cocktails, and little bites of creativity. The food, Virny says, is mostly organic. Everything is homemade, and the meats come from local sources.

“We’re very respectful of the seasons, and we want to sell foods that are healthy for the body. In this way, we feel we are contributing something.”

The front doors

I noticed that I was the only media person at the opening party. Virny and Chef Manuel had not done much to advertise their new restaurant; instead, they surrounded themselves in an intimate gathering of friends and family who, Virny says, “love us and give us well-wishes.”

Chicken kebabs in a coconut base (photography by Desiree Espada)

Manuel’s Creative Cuisine officially opened doors on Monday, March 19. The beautiful red, white, and black interior provides a simple and modern landscape for pleasurable dining experience. Chef Manuel and his wife want their customers to mostly focus on the food.

“Dallas is a great city. There’s a lot of people looking for healthy and creative cuisine, and I think we fit that,” says Virny.

Even though the couple has lived in Dallas before for six months, this time they are settling down and calling it home.

If anyone knows how I can plant myself on that coveted RSVP list, let’s talk. I’ll pay you in almonds.

Tom “Spiceman” Spicer sez he’s got “tahmayduhs”: Louisiana Creole beefsteaks, roma, and heirloom.

Photo courtesy of Central Market

I keep reading articles and seeing stories on the power of juicing…the healthful, detoxing, rejuvenating, refreshing blends of high quality, raw fruits, vegetables and herbs juiced and blended into tasty concoctions, especially during this awards season as A-Lister’s forgo solid food to fit into couture gowns, and the rest of us try to get over an indulgent holiday season.

The word is that Starbucks is considering entering the juice world, but not before our own Central Market gets into the act.   From apple, carrot and ginger juice, to red beet, strawberry and rhubarb juice – the flavor combinations and options are endless, and the healthful benefits are amazing.

Last week Central Market launched their juice bar at all of their D/FW locations with up to 20 options available any given day…and, if Starbucks does get into the biz, the coffee craze may finally be giving way to the power of juice.  If you have a juicer machine at home here are a few flavorful options to blend up yourself, with a few varieties to make it a little more fun and adult beverage friendly, or visit Central Market locations to pick up a blend and add your favorite spirit.

Strawberry-Basil Lemon Drop
Juice together 1/2 cup strawberries with the juice of 1/2 lemon and a palm full of basil leaves.  Pour into a shaker filled with ice.  Add 1 tablespoon simple syrup (more if you like it sweeter) and 1 1/2 ounces of your favorite vodka, Grey Goose Citron would be great.  Shake until very cold and serve up in a martini glass with a lemon twist.

Cucumber-Mint Mojito
Juice together 3/4 cup chopped cucumber, juice of 1 lime and 20 mint leaves.  Pour into an ice filled rocks glass, add 1 tablespoon simple syrup (more if you like it sweet) and 2 ounces white rum like Mount Gay Eclipse Silver.

Spicy Orange-Ginger Margarita
Juice together one 2 inch piece fresh ginger, 1 carrot, the juice of 1 orange and 1 lime.  Pour into an ice filled glass, add 1 tablespoon simple syrup (more if you like it sweet), and 1 1/2 ounces your favorite tequila, like Patron.

A Healthful Spicy Bloody Mary
Juice together 1 carrot, 1 stalk celery, 2 Roma tomatoes,  1/2 red pepper, 1/2 teaspoon black pepper, 1 teaspoon fresh horseradish, a palm full of fresh spinach, 1 tablespoon cilantro, 1/2 jalapeno pepper (seeds and ribs removed),  juice of 1 lime and a pinch of salt.   Pour into a tall ice filled, salt rimmed glass with 1 tablespoon Worcestershire sauce and 2 ounces vodka, Ultimat or Russian Standard are delicious options.  Garnish with a celery stalk.

You would think that frying up a tater tot would be something any idiot could do correctly.  Oil meets potato, done.  But unfortunately, this is not the case.  If I had a dollar for every time I’ve had to eat a mushy, stale, lifeless tater tot, I’d have enough to run for president (and I’d probably be more qualified because of it than other current presidential hopefuls).  So, if you’ve ever had a Napoleon-Dynamite-sized hankering for these golden nuggets of pleasure, I’ll make it simple for you, the best in the city can be found at the house that Jack built, our loveable, Maple and Motor.

Everyone knows that M&M puts out some killer burgers.  That’s a given.  But it’s really pretty difficult to go wrong at this place.  Practically everything I have eaten there is exceptional.  I’ve even licked the floors and it tasted good.  But the tater tots have become a guilty obsession of mine over the past few months, an obsession that is too delightful not to share.  These tots are not winning any prizes with the granola-loving, tree-hugger health food crowd, but this is Texas, people…and here we embrace obesity like a soft snuggly teddy bear.

The tots are definitely noteworthy when served up naked with a dash of Jack’s hand-picked ketchup. But these little friends of mine are taken new heights when layered in cheddar, jalapenos, chopped bacon and ranch.  Hot and crispy tots, perfectly crunchy outside, tender potato inside, bound together by a layer of melted golden cheese, little bits of crispy bacon with pickled jalapenos. Seriously, God bless America.

How is something so simple, so extraordinary? I have no idea, it is one of the many mysteries surrounding the world of Jack Perkins.  But the man is a freaking wizard in the kitchen, a bona fide Harry Potter of Hamburgers. Maybe you’ve been leery to venture into M&M because you’ve read some of the many rumors surrounding Jack…that he’ll eat your children, steal your wife, pour hot acid on your face, and break your dog’s leg, but the truth is, he is a good dude.  He’s been nothing but an old softie with me, and I’ve tried to piss him off just to see if the rumors were true. Countless weekends have I had to endure the pleading of my grease-loving wife, as she yearn for the sultry offerings of Maple and Motor.  And I’m not putting up a fight, I am also smitten.

Oh, and someone wanted to know about chili.  M&M has you covered.  Chili bacon cheese burger? Yes, please.  Finest I’ve ever had.  Or get a little crazy and throw some chili on those tots.  You won’t regret it (at least until you step on the scale).

Chicken and waffles; co-owners Chris Cowan and Stephen White. (photo by Kevin Marple)

According to co-owner Stephen White, the second location of the Company Café is “five weeks away” from opening in their new digs, the old Cremona spot, directly across from the Katy Trail Ice House. Meanwhile the Greenville restaurant is double staffed and training new kitchen employees. White  said he is still looking for another 100 employees.

The menu will be the same farm-to-table, healthy, and organic fare but they’ve hired a consultant to tweak the menu. Basically breakfast and lunch will stay the same but they plan to add more seafood and smoked meats at dinner. Kuby’s is “designing” a signature sausage. “I’m petitioning the city to get a Farmers Market set up twice a month on the Katy Tail,” White said.

There will be 80 seats inside and over 100 on the outdoor patio facing the Katy Trail.

Grass does not grow beneath Teresa Gubbins' shoes.

Leave it to Teresa “Gumshoe” Gubbins to find a snitch in Trader Joe’s camp. Since the grocery chain announced they were planning locations in Dallas last May, they have been quite secretive about their locations. According to TG, you can rule out the former location on Greenville Ave. Her Deep Throat coughs up three possible locations: Walnut Hill and Central, Knox Ave., and Fort Worth. All of the details are here.

There was a time when Trader Joe’s was cool and funky and carried stuff you couldn’t find elsewhere, but I think the company is now running on a tired image. In the 70s,  Two Buck Chuck played a significant role in nursing wine drinkers off the Spanada bottle but the last TBC I sampled burned the enamel off my teeth. So, Trader Joe’s? Yes or no? Why?