Anyways, long story short, it doesn’t take much perusing on this site to figure out that my diet and bar food don’t generally mix. Same goes for the pitchers of beer that are often free-flowing at these sport bars — the drink of choice for seemingly every patron but myself. I often feel like a fish out of water, desperately searching the menu for one item — any item — I can eat. If nothing else, it’s an attempt to avoid annoying the waiter/waitress by being “that person” at the table, even though whatever I do end up ordering quite possible ends up annoying him/her just as much. Hence, I have developed some distaste for watching games at sports bars.

There is an exception, however, and a big one. “The Wright Salad” at Brother Jimmy’s was so surprisingly fresh, unique and flavorful that it had me actually hoping for more non-locally televised games on the horizon. The lettuce is actually fresh, crisp romaine with possibly even other heirloom varieties thrown in. It’s tossed with fresh toasted pecans, dried cherries, wild rice, roasted sweet potatoes and poblano peppers in an herb vinaigrette. If you read that description out of context, you would probably not believe anyone who tries to tell you that this salad is actually offered at a sports bar, and moreover, that it’s actually good. Surprisingly, now that I’m leaving New York for good, it’s right up there on my list of “New York” food items that I will really, really miss (along with Caracas arepas, Stogo Ice Cream and Viva Herbal Pizza).

Luckily, I’ve created a knock-off. Mine might not be as hearty (I didn’t have wild rice on hand when I was creating this version). And I’ve added kale for an extra nutritional boost (what can I say, that’s kind of how I roll). But for the most part, it captures the complexity of flavors and the excitement of the original that got me hooked on “The Wright Salad” (no idea about the name, really) in the first place. In other words, I think I got it “right.”

This salad takes a bit of work, especially for a salad. There are a few different components, but they are really all important to the overall taste and balance of the dish. Sure, it might be easier to hop on a plane (or bus, or train) and actually eat-in at Brother Jimmy’s. But if you’re going to hop on a plane to New York for food, I’m sure a sports bar is not the first place that comes to mind, let’s be real. Plus, if you make this salad for guests, it usually garners a lot of interest, as it was certainly the first time I had seen sweet potatoes, dried cherries and poblanos in a single salad.

Salad Ingredients:

1 head good, fresh romaine, washed and chopped

1/2 bunch kale, finely chopped

1/3 cup dried fruit-sweetened cranberries or cherries

1 large sweet potato, peeled and diced

1 teaspoon olive oil

1 poblano pepper, roasted, peeled and sliced (as described here)

1/3 cup pecans, dry toasted in a pan until lightly browned, cooled

Herb Dressing:

1/4 cup lemon juice

1/4 cup grapeseed oil/light olive oil

1 tablespoon apple cider vinegar

1/2 teaspoon sea salt

1 clove garlic, finely minced or pressed

1/4 teaspoon dried oregano

1/4 teasooon dried thyme

Directions:

1. Preheat oven to 350.

2. Toss diced sweet potato with oil and a tiny pinch of salt (about 1/8 teaspoon). Lay flat on a baking sheet. Bake in preheated oven for about 20 minutes, or until lightly browned and soft, tossing halfway through. Set aside to cool.

3. Assemble dressing: briskly whisk or shake all ingredients. Set aside.

4. Assemble salad: toss all ingredients in a large salad bowl. Add enough dressing to coat lettuce leaves and toss until coated, adding more if desired. Serve immediately.

Well, as you might imagine, I’ve been a bit busier in the past week than I was when I was unemployed. Remember my whole rant about being a “night owl/morning person” a few weeks back? Well, I’m no longer either. I both go to bed early and hate waking up to an alarm clock in the mornings. Other than that, though, (and again, I will provide more details in the months ahead), I have the opportunity to do something I’ve only dreamed was possible: feeling wholly fulfilled in my career. The downside (aside from my alarm clock in the morning) is that all of my energy goes into doing well at work, and I have little left over when I get home to cook anything, let alone write posts.

That doesn’t mean I’m not still thinking about recipes all the time, though. I actually made these coocnut macaroons last week. My mom has implored me not to make them again because she liked them “too much” (oh, yeah, I’m living with my parents temporarily, too. But more on that later as well. Don’t worry; all is well with the hubs! …I told you there were a lot of changes going on!) I wanted to make a lower-carb, grain-free recipe for awhile and this one certainly fits that description (plus, they’re vegan, obviously). Although these are not low in fat, if you make them into small clusters as I did, you won’t have to feel too guilty about enjoying one or two (if you have the willpower to resist going for more).

Coconut Macaroons:

1 ½ cups shredded unsweetened coconut

2 tablespoons flaxseed meal

1 tablespoon arrowroot powder/flour

2 tablespoons coconut flour

¼ cup light coconut milk

½ cup agave nectar

1 teaspoon vanilla extract

Directions:

1. Mix all ingredients in a large mixing bowl until combined and sticky. Form into small mounds using a rounded tablespoon measure and lay flat on a parchment-lined baking sheet (if mixture is too dry and falls apart, add a bit more coconut milk. If it’s too wet add a bit more coconut).

2. Bake in a preheated 350 degree oven for 25 minutes. Let cool before serving.

In my mind, I was on course to becoming the most productive unemployed person that ever lived. But as you may have suspected, reality has robbed me of such lofty ambitions. The job search has yielded less-than-stellar prospects (is it possible to spend 4 hours a day searching every job site imaginable only to find maybe one entry-level attorney position?). The recipe-testing came with seemingly incessant kitchen cleaning and food shopping, which, of course, cut into my workout time. The thank-you notes are still not done. The bedroom? Hah, please…The bathroom was only just tackled last weekend. And there’s Woodley. He needs two long walks a day. Then there’s the weekly allergy shots (which I have been getting for 4 years now and somehow manage to continue on a weekly schedule. grrrrr), the daily errands and chores, the new health insurance, the joining of the bank accounts…all the little things I had somehow overlooked a few months back.

And no, I haven’t started volunteering anywhere, either. So when I found myself looking forward to a much needed vacation down to Miami to visit a friend this weekend, I couldn’t help but feel a bit ashamed. Do I really need a vacation from my “vacation”? And with that, I was also a bit distraught to realize that almost a week had passed since I made anything worth posting here. It’s been more like passable efforts, at best.

This all led me to my photo archives, where I found this carrot-tahini soup, and remembered how much I had enjoyed it months ago. So why was it never shared? Well, maybe it’s just me, but I sort of felt like I would be a fraud if I posted it — a recipe I copied almost exactly from one in the New York Times. Not that I wouldn’t, of course, give credit. And not that I don’t usually find inspiration from another recipe. And it’s not like sites I love — like Smitten Kitchen, for example — remake other people’s recipes all the time. But with this one, I didnt’ even try to change much of anything. And I had no step-by-step pictures like Smitten Kitchen, no compelling story for what this dish meant to me. Nothing new, really. Just a soup that I enjoyed. A lot.  

But isn’t there a place for this kind of sharing? A place for an endorsement of a great, naturally vegan and gluten-free meal? A place for a little “I substituted this and took out that and it was still very good”? Well, for this soup at least, I’ll make this place a place for all that. And by next week, hopefully I’ll have some good, original recipes perfected. Who knows, maybe I’ll even finish my thank-you notes. But let’s not get ahead of ourselves…

Carrot-Tahini Soup:

I made everything from the original recipe in the New York Times the same except: 1) I used a small, yellow onion instead of leeks, 2) I used cumin in place of the turmeric, and 3) I used raw tahini. I topped the soup with cilantro and some scallions and served it alongside some toasted, homemade focaccia, which I used in place of the pita chips.

I still find this dish at the top of my list of comfort foods. It’s creamy and gooey and rich and cheesy — all recognizable comfort food attributes. It took some time to figure out a way to make this dish gluten-free and vegan, however. So when I came up with this recipe a few weeks back, I was so excited that I made it several times, even though it turned out just fine after the first attempt.

This is a relatively easy dish to pull-off, as it lends itself nicely to liberties and variations. I could imagine some shaved zucchini or roasted red pepper making an appearance in here. There’s also the possibility of using various types of pasta sauces. I would recommend, however, a relatively light pasta sauce here, as the almonds tend to let out some oil as this dish bakes. An oily pasta sauce would make this dish a bit on the heavy side. And while this recipe could comfortably feed four people, don’t hesitate to make this if you’re only feeding one or two — you’ll find the flavors even more developed the next day.

Gluten-Free, Vegan Eggplant Parmesan:

I would recommend a chunkier pasta sauce here. If you use a thinner sauce, try adjusting the amount used so the end product is not too runny. Most importantly, use a sauce you would eat alone on pasta, as the sauce really makes a difference in the dish.

15 eggplant slices, between 1/4″  and 1/3″ thick (from 1 medium eggplant)

2 tablespoons flax seed meal

1/2 cup water

1/3 cup Bob’s Red Mill Almond Flour

1/3 cup nutritional yeast flakes

1/4 teaspoon sea salt

3-4 teaspoons soy-free Earth Balance buttery spread, divided

1 cup jarred pasta sauce, divided

3/4 cup Daiya vegan mozzarella, divided

Directions:

1. Preheat oven to 350.

2. In a blender or immersion blender, add flax seed meal and water and blend until frothy. Pour mixture into a shallow dish.

3. In a separate shallow dish, mix together almond flour, nutritional yeast and salt. Individually dip eggplant slices into the flax-water mixture, turning to cover both sides. Transfer slices to the almond flour-nutritional yeast dish and press into the mixture, turning to coat both sides. Shake off any excess coating.

4. Heat 1 teaspoon buttery spread (or more as needed) over a non-stick skillet on medium-high until melted. Add eggplant slices — about 4 at a time — to the pan and fry on each side for 2-3 minutes, or until outsides are golden brown. Transfer to a paper-towel lined plate. Repeat as necessary with remaining slices.

5. Layer a 1-qt. baking dish or 9″ cast iron skillet with 5 eggplant slices. Top slices with 1/3 cup sauce, then 1/4 cup cheese. Repeat 2x. Bake in preheated oven for 25-30 minutes, or until pasta sauce is bubbly and eggplant is soft.

Then I tried it. The verdict? Suffice it to say, I spent a good portion of my day today on a spaghetti squash scavenger hunt, frantically digging through piles of squash at various locations across the city, like an addict trying to get my fix (I guess I’m not alone in my affinity for the stuff; it was sold out just about everywhere I went). I’m not sure what it is that I love so much. It certainly isn’t an exact substitute for spaghetti; it’s crunchy and somewhat bland on its own. Yet I’m hesitant to call it a vehicle for sauce, either, because it’s worthy of some recognition of its own. Maybe I like the texture, or the child-like joy I get from using my fork to pull out perfect little transluscent strands.

And yeah, so maybe it is a great vehicle for a really great sauce. I especially like it with a pesto sauce, because it’s great served either hot or cold. The pesto here is inspired by a raw recipe from the cookbook Alive in 5, which my Aunt Pam kindly let me hang onto after I expressed an interest in a banana-date smoothie recipe from the book. I like the idea of raw sunflower seeds in the pesto, as I often try to pack as many nutrients and health benefits into a recipe when I’m working around a very healthy ingredient (here, the squash). Plus, given that Jillian Michaels hasn’t graced the presence of my T.V. screen since back when I had something to get in shape for (my wedding), and that a little thing called patatas bravas was the uncontested third wheel throughout our honeymoon, it doesn’t hurt to make a meal that can claim all-around healthy benefits and few carbs.

Pesto:

2 cups packed spinach

1 cup packed basil

1/4 cup nutritional yeast

1/4 cup raw sunflower seeds

2 tablespoons lemon juice

2 tablespoons good olive oil

1-2 tablespoons water (as needed)

1/2 teaspoon sea salt (plus more to taste)

Directions:

Blend all ingredients in a high-powered blender until smooth. You may need to coax the ingredients a bit with a spoon if they’re being stubborn (I had to, as my blender is not the top-of-the-line). Toss pesto with cooked spaghetti squash until coated. Serve warm or refrigerate and serve cold. Taste for salt and add more to taste.

Squash:

1 spaghetti squash, stem removed, halved lengthwise, seeds and pulp scraped out

Directions:

Preheat oven to 350. Lay squash flat on a parchment-line baking sheet, flesh side down. Bake in preheated oven for 4o-45 minutes for softer squash, and 35-40 for a crunchier texture (I prefer the latter). Remove from oven and let cool for about 5 minutes before using your fork to scrape out the spaghetti-like flesh.

I made this dip about a month ago and was instantly addicted. It’s the kind of dip that really makes any type of cracker or bread just a vehicle for the dip, which is rich and flavorful and, dare I say, somewhat healthy to boot (with omega-3 packed walnuts and vitamin-packed beets). I apologize for the rather imprecise measurement of the beets. I was originally not planning on sharing the recipe. But since I veered slightly from the original and enjoyed it so much, I thought I would pass this one on to all of you. I’m sure slight variations on the amount of beet used won’t change the fact that this is one great recipe. The original recipe also calls for water, in addition to much more olive oil that I used, making it more of a puree than a dip, as it is presented here. Feel free to add a bit of water or more olive oil as needed to reach desired consistency.

Walnut Beet Dip:
Adapted from Spain: A Culinary Road Trip

1 cup walnuts

1 1/2 large beets, boiled, peeled and cut into large chunks

2 tablespoons good olive oil

2 tablespoons sesame tahini (I used raw)

2 tablespoons lemon juice

2 tablespoons curly parsley, minced

sea salt

Directions:

Puree walnuts in a food processor with a sharp blade until finely ground. Add beets, tahini, olive oil, lemon juice and parsley and puree until combined. If the consistency is too thick, you may add a bit of water to thin it out. Add enough salt to taste, plus another spinkle of lemon juice or drizzle of olive oil if desired.

I know my posting has been a bit spotty lately. Trust me, I’ve been cooking, I just haven’t had much time to share my recipes. The transition from law school to the real world and wedding planning have taken on toll on my free time, which usually consists of posting here. But fear not, I have a lot of recipes in the arsenal that are waiting to be shared.

My blog posts also suffered a bit of a setback due to a broken computer. Not a broken computer as in low memory, slow performance, a damaged hard drive, or any of that. I mean, I literally opened it up one day and the screen just collapsed and parts started falling out. It had had enough, I guess. May I just add that it is not cheap to be technologically “with it” these days? A few months ago the screen on my phone shattered. A few hundred dollars later, I had a new phone and a new, more expensive plan. Same with the computer. I’m pretty sure they design these things to have a short shelf life. There must be some pre-programmed directions telling our electronic devices to break down after a certain period of time so that we have to go out and spend more money. Oh, well.

I’ve been on a mint kick lately. I just LOVE fresh mint. I’ve been putting it in my smoothies with frozen strawberries, Chocolate Greens Superfood Powder, soy or almond milk and a few drops of vanilla stevia. It’s so delicious — and a great energy boost! But the mint really makes it special. I’ve also been putting fresh mint into my salads. Stay tuned for a tabbouleh recipe with fresh mint this weekend or early next week. This mint chocolate chip ice cream recipe is made with agave, but the chocolate chips are actually made with the NuNaturals vanilla stevia in order to reduce some of the overall sugar. I’m usually try not to mix sweeteners in recipes (just one less ingredient to have to worry about), but here, I think the agave improves the texture and creaminess of the ice cream, and the stevia adds a nice hardness to the chocolate. I took a tip from Ricki Heller over at Diet, Dessert and Dogs and added some carob powder to the recipe to cut some of the bitterness of the stevia. You can always experiment with other sweeteners if you’d like.

Finally, I hope you all are enjoying the new site design. I tried to keep the general feel the same while making the interface a bit more user-friendly. I’m still working on some things (I am definitely not a coding aficionado, by any means) but I’m hoping you’re liking the look in the meantime.

Mint Chocolate Chip Ice Cream:

1 13.5-oz. can light coconut milk

2 teaspoons potato starch

1/3 cup agave nectar

1/4 cup fresh mint, minced, tightly packed

Chocolate Chips:

1/4 cup coconut oil, liquified

2/3 cup unsweetened cocoa powder

2 tablespoons unsweetened carob powder

1/2 teaspoon vanilla stevia

Directions:

1. In a large bowl, whish together coconut milk, agave and potato starch until starch is dissolved into mixture. Add in mint. Pour mixture into ice cream machine and turn on.

2. Meawhile, whisk together all ingredients for the chocolate chips until smooth. Set aside.

3. After ice cream has had about 10-15 minutes in the machine — or until the mixture has begun to freeze — slowly drizzle in the chocolate mixture. The coconut oil will harden the chocolate as it hits the cold ice cream, so it should break up into tiny little chips as it goes in. You may want to test with a small amount first just to make sure ice cream is cold enough.

4. After you’ve added the chocolate, continue to run machine until ice cream comes together to desired consistency. Serve.

This month, I am honored to be a part of 30 Days to a Food Revolution, a blogging event organized by Diane over at The W.H.O.L.E. Gang, which was inspired by Jamie Oliver’s Food Revolution. Now, Jamie Oliver has received some backlash for his show (in addition to the loads of support), which has struck me as a bit odd. I understand that it’s a network show and that cynicism is inevitable when the guy starting the revolution is rich, famous and good-looking. But with diabetes and heart disease on the rise and obesity a growing problem (and increasingly among our younger generations), I wonder why there is such resistance to making some changes.

At the same time, I understand that food, like religion and politics, is personal. People don’t want to be told what to eat or what they shouldn’t be eating. I get this. I also get that people have come to view eating healthfully as somewhat of an elitist thing. As a law student (soon to be graduated law student looking for a job as a lawyer…in a bad economy) I’m well aware of the painfully high prices of organic foods, fresh produce, and specialty ingredients. But I also think that the assumption that a “food revolution” necessitates  an all-organic Whole Foods-esque lifestyle somewhat misses the point. From what I gather, Jamie Oliver’s goal is to reconnect people with what they are putting in their bodies. And it’s nearly impossible to connect with something when it’s passed to you through the window at a drive-through, or thrown into the microwave for a few minutes before it’s hurriedly eaten in your car.

My great-grandmother worked in the Detroit auto factories for most of her life. She wasn’t rich by any means. But she cooked real food. Whole foods. Cucumbers and tomatoes from her garden. Chicken paprikash and noodles and cabbage and goulash and fresh crepes. Some of my greatest childhood memories were at her house, and they revolved around her food. I’m not advocating that we all morph into Alice Waters overnight here. I’m just saying: home-cooked meals and family dinners and fresh dinners don’t have to be — and shouldn’t be — a privilege. My great-grandmother could tell you that. That’s why I think it’s great that Diane is trying to make healthy, whole food recipes accessbile for those who are interested in making a change, but don’t know where to start. Today’s my guest post, and I did my best to contribute a recipe that could be made from scratch, but was still healthy and cheap.

But there is one thing that I AM going to force on all of you. Today also happens to be Oprah’s “No Phone Zone” day, which means to make your car a no phone zone: DON’T TEXT AND DRIVE. It’s stupid. Really. If you agree, you should sign the pledge. Anyone who knows me well knows that I cry at the drop of the hat. Literally, you could probably drop your hat and I might cry about it. But all kidding aside, I REALLY don’t want to have to cry over any more Oprah episodes about people who’ve lost their lives because of texting and driving. THANK YOU.

Ok, back to the fun stuff: the brownies. You have to let these cool substantially before cutting into them. Better yet, cool them in the refrigerator a bit. Considering these brownies are grain-free, vegan, high in fiber, very low in sugar and a fairly decent source of protein and good fats, they’re also pretty darn good. But like I said, they’re not your typical brownie. A bit fudgey and gooey on the inside, but not very sweet, these treats are best referred to as “healthy brownie bars” so as not to confuse anyone looking for a classic brownie here. But for those looking for a much healthier option, these are a great alternative to the classic.

Brownie Bars:
Inspired by a recipe from Diet, Dessert and Dogs

1 15-oz. can black beans, drained and rinsed

1 cup canned pumpkin puree

1/2 cup coconut oil (liquified first)

1/4 cup unsweetened vanilla almond milk

1/4 cup brewed coffee

1/2 cup flax seed meal

1 teaspoon vanilla stevia*

2 tablespoons agave nectar

1/2 teaspoon baking soda

1/2 teaspoon baking powder**

1/2 teaspoon salt

3/4 cup unsweetened cocoa powder

1/4 cup unsweetened carob powder

Directions:

1. Preheat oven to 350.

2. In a blender, on high speed, blend all ingredients except cocoa powder and carob. You may need to coax the mixture a bit with a spoon, but it will eventually get to a smooth consistency, which is where you want it. Pour mixture into a large mixing bowl and fold in cocoa powder and carob powder until incorporated.

3. Pour batter into a pre-greased 9×9 inch baking dish or brownie pan. Spread with a spatula or spoon to smooth. Bake in preheated oven for about 40 minutes. Let cool on a wire rack. I would suggest waiting at least a few hours for brownies to cool before slicing and, better yet, letting chill in the refrigerator first.

* I used NuNaturals

** traditional baking powder is not technically grain-free, but for a grain-free baking powder recipe, check out Kelly’s over at the Spunky Coconut.