Mediterranean Couscous Salad Bowl with Pickled Onions

Hello friends and family from Mediterranean Island of Greece!! Okay, we may not be physically there, but this dish sure did make it seem that way! So, after watching Get Him to the Greek, and laughing at the thought people getting “Jefferies” (that’s just wrong!!), we wanted some of that Mediterranean cuisine. Because let’s just say, I’m getting swimsuit ready early this year! But back to this meal, my wife found this recipe in the Vegan Bowls Cookbook by Zsu Dever.(Shoutout to my cousin Jeannie Lathan-Chruchill for the awesome Christmas gift!!)  Because this bowl of life is amazing!! It’s so, lite, filling, and screams SWIMSUIT TIME!! There is no shame in having a big bowl of this!! So, grab your passport and let’s go!!

Couscous

1 box of Near East Couscous

1 ¼ cup veggie broth

2 teaspoons earth balance butter or grapeseed oil

In a medium saucepan, combine broth, butter/oil, and bring to a boil.  Once boiling, stir in couscous. Cover, remove from heat, and let stand for 5 minutes. Fluff lightly with a fork before serving.

Pickled Onions

3 tablespoons white wine vinegar

1 tablespoon apple cider vinegar

2 tablespoons water

1 tablespoon grapeseed oil

1 teaspoon lemon juice

1 garlic clove, minced

1 teaspoon dried oregano

1 teaspoon organic cane sugar

¼ teaspoon sea salt

Black pepper to taste

½ medium red onion, cut into paper-thin slices

Combine the all ingredients in bowl and mix well. Set aside for 20 minutes in the refrigerator.

Dressing

1 tablespoon grapeseed oil

¼ cup vegan mayo (Vegenaise is what we like)

Take 2 tablespoons of the onion brine and transfer it to a small bowl. Stir in the oil and mix well with a whisk. Stir in the mayo and mix well. Taste and adjust seasoning, adding another tablespoon of the brine, if desired.

Vegetables

2 cups baby kale or baby spinach

2  cups coarsely chopped romaine lettuce

1 15-ounce can of black beans, rinsed and drained

1 medium roasted red pepper, chopped (if jarred use one large piece)

1 roma tomato, chopped

½ cup pitted and chopped Kalamata olives

1 ripe Hass avocado, pitted, peeled, and diced

Combine all veggies together and give a good mix.

To serve:

Place a cup of the combine veggies in the bowl. Then top with ¼ cup of the couscous on the side and pickled onions. Drizzle dressing on top, or serve it in two ounce sauce cup.

Vegan Gumbo Mardi Gras

Hey everybody!! Hope you are all doing well, like we are over here at Blake’s In the Kitchen! So, with Mardi Gras here and Fat Tuesday fast approaching, we thought we’d take on making some vegan gumbo! Yeah buddy that’s right, a vegan gumbo. This recipe was inspired by Vegan Bowls Cookbook by Zsu Dever. So you know we had to add our BITK twist on it, and let me tell you that this was legit, an only to about an hour to make.  We were in the kitchen cutting up!! Only thing missing was a hurricane, some beads, and a second line!!  So, laissez les bons temps roule!!

Rice

2 ¼ cups veggie broth

1 ½ cups basmati brown rice

½ teaspoon sea salt

2 tablespoons grapeseed oil

In a pan over medium high heat, add the oil, rice, and toasted for a couple minutes. Next add broth, salt, cover, and bring to a boil. Once boiling, reduce heat to low and cook for 15 minutes. Remove from heat and set aside, still covered, for another 10 minutes to finish cooking. DO NOT REMOVE THE LID! After time is up, fluff before serving.

Roux

3 tablespoons grapeseed oil

6 tablespoons spelt flour

4 cups of veggie broth

Heat the oil in a medium saucepan over medium heat. Stir in the flour and cook, stirring frequently with a wooden spoon, until the roux is milk chocolate to dark chocolate brown. If the roux starts smoking, remove the pan from heat, stir well, and return to heat. Add the broth 1 cup at a time, whisking after the addition of each cup. Bring to a boil, and reduce to a simmer. Simmer covered until needed.

Soup

1 teaspoon grapeseed oil

2 bay leaves

1 teaspoon dried thyme

1 teaspoon dry mustard

¼ teaspoon red pepper flakes

¼ teaspoon ground allspice

1 tablespoon of Old Bay Seasoning

12 ounces of fresh okra, cut into bite size pieces or 10-ounce bag of frozen okra not thawed

1 medium onion, finely chopped

1 celery rib, finely chopped

1 green bell pepper, finely chopped

4 garlic cloves, minced

2 teaspoons of kelp powder

1 teaspoon sea salt

1 teaspoon black pepper

2 15-ounce cans kidney beans, rinsed and drained

2 scallions, finely chopped.

Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the bay leaves, thyme, mustard, red pepper flakes, allspice, old bay, and okra. Stir well and cook for 3 to 5 minutes.  Add the onion, celery, bell pepper, garlic, kelp powder, salt, and pepper to the pot. Cook, stirring, until the veggies are soft, about 6 - 7 minutes. Add the roux-broth mixture. Add beans and cook until the flavors are combined and soup thickens, 5 to 10 minutes.

To serve, just add a cup of soup to your bowl, place ½ cup of rice, sprinkle some scallions, and a couple shots of hot sauce and the party begin!!  

Restaurant Road Trip : Cosmic Cafe

We at BITK are always on the search for vegan/vegetarian cuisines outside of our own kitchen.  Restaurant Road Trip will provide in site on various restaurants options to try out.

Today's blog post is shinning light on a little hidden gem located in the Oak lawn neighborhood in Dallas, TX.  Cosmic Cafe  http://www.cosmiccafedallas.com/.  This restaurant has a majestic and transcendence calming aura as soon as you pull up. The eclectic wall murals on the outside are welcoming prepare you on the journey you are about to experience on the inside.

The cuisine at Cosmic Cafe is a vegetarian Indian cuisine that is not lacking in presentation or flavor. The eclectic murals, mandalas and figurines placed through out allows you to go on a cosmic journey by sight ,sound and taste. 

The second level of the restaurant serves as the mediation area that offers one of the body/mind journeys into yoga, various meditations and zen poetry everyday. 

Today we sampled the appetizer combo, 2 entrees and a dessert. 

Sufi Special

Hummus, one samosa pappadam & nan

Cosmic Stir

Stir-fried asparagus, broccoli, bell peppers, onions, carrots, squash, snow peas and tofu sauteed with a yogurt and ginger sauce - served over rice with a salad

Socrates Plato

Spicy portabella mushrooms sauteed with tomato, onion and jalapenos over basmati rice - served with salad

Sweet Awareness

Peanut butter, tahini, banana and honey folded on nan

African Horned Melon : Adventure into the Unkown Superfruit

This adventure with this  horned fruit began during one of our usual grocery shopping trips, I stumble across this fruit that looked like something you'd see in a old video game. 

This orange hued melon with it's prickly horns called out to me, and being the curious person that I am I had to get one to see what it was all about.

The African horned melon is indigenous to South Africa but has been grown in New Zealand,Chile,California and Mississippi; known as the Kiwano Melon. These can be found in the produce section in most grocery stores.

This super fruit melon is packed with antioxidants,fiber, iron, potassium,vitamin C & E along with linoleic and oleic acids which are omega 6 and omega 9 fatty acids that aids in the function and health of cellular activity.  

Now I know you're all wondering...What does it take like? What is the texture like? What do I do with it?

It has the cooling taste of cucumber or honeydew , slight tang of kiwi or mild lemon and sweetness of a banana. The insides are pod like sacs like pomegranates, the seeds are like cucumber seeds and the green fruit has the texture of mashed bananas or jelly.

You can eat the fruit right out shell, mix it into a smoothie, incorporate it into a fruit salad, mix it into a tropical margarita ( *Light bulb idea*). The possibilities are endless. 

Are you ready for the adventure?  

Horned Melon Fruit Salad

1 horned melon scooped -save shell

1/2 cup blackberries

1/2 cup raspberries

1 banana sliced

1 orange peeled and sliced

juice of 1/2 lime

2 teaspoon honey

1 teaspoon balsamic vinegar

Fresh cilantro -optional

1. Mix juice of lime, honey and balsamic vinegar set to the side. 

2. Mix fruit and toss with sauce 

3. Serve fruit in shell and top with fresh cilantro

Ginger Asian 5 Spice Pho

It's cold outside and you or another loving family member has the sniffles or the onset of a cold. You need something quick and warming for the body regain fighting power.

Our Ginger Asian 5 Spice Pho (FUH) will do just the thing this is our alternative to chicken noodle soup.  This spicy savory pho is packed full of nutrient rich vegetables that will add in immune booting antioxidants and vitamins.

32 ounces  vegetable broth + 2 cups spring or alkaline water

2 teaspoons sesame oil

2 tablespoon Asian 5 spice blend

1 onion (sliced in rings or diced)

1 inch piece fresh ginger sliced or (3teaspoons powered ginger)

9 ounces button or shiitake mushrooms

1/2 each red, green, yellow bell peppers sliced in strips

1 jalapeno pepper sliced

1/2 cup bean sprouts per bowl

1/4 cup carrots per bowl

Rice Noodles

Fresh cilantro, lime, tamari soy sauce,basil, rice wine vinegar and or chili garlic sauce 

In a large pot  over medium heat, combine the vegetable broth, water, sesame oil, onion, Asian 5 spice and ginger bring to a rolling boil for 5 minutes after 5 minutes reduce heat to low and allow simmer covered for 10-15 minutes.

While broth is simmering, place rice noodle in bowl and top with mushrooms, basil,bell peppers, bean sprouts,jalapeno, carrots and any additional veggies. 

Ladle 5 spice ginger broth over noodles and top with fresh cilantro, chili garlic sauce, rice wine, tamari and lime and serve hot.

Veggie Quesadillas

Yes, Yes! It's everyone's favorite day of the week, TACO TUESDAY!! (Que the Mariach band and me with maracas!!! My wife shakes her had at me doing the motion while cooking? Hey you married this! I digess) Why, does everyone love Taco Tuesday so much,? It's quick , easy and flavorful! There are so many different directions to go. So here at Blake's In The Kitchen, this is our quick rendition to keep screaming kid and tired adults full and satisfied. Vamos es BITK Quesadillas.

Veggie Quesadillas

12 medium tortillas

1pkg (9oz) baby portobello mushrooms

1/2 medium onion

1/2 each red, yellow and orange bell peppers

2-3 Tbsp BITK Taco seasonings, or favorite Taco seasoning

12 tsp HeidiHo smoky cheese

12 tbsp Vegan Gourmet shreds

*OPTIONAL

Cilantro

Cashew sour cream

Salsa

Jalapeño

Sautée mushrooms to release liquid around 5 minutes, add vegetables and Taco seasoning continue to sautée until vegetables are tender.

Assemble quesadillas with vegetables, cheese spread, shredded cheese,jalapeño . Bake at 350° for 10 minutes or until cheese has melted.

Serve warm with sour cream and salsa.

Thristy Thursday: Smoothies

It’s thirsty Thursday!

Smoothies are a great way to pack tons of vitamins, antioxidants and nutrients in a tasty drink.

The vegetable – fruit combination are endless. Don’t be intimated by different combinations it’s all about the balance of the flavors. This is a quick and easy breakfast and a great way to incorporate leafy greens into your diet.

Today’s Smoothie

½ Medium Ripe Avocado

½-1 cup Pineapples

1 medium banana

½ cup grapes

1-2 cups Kale

1 cup water/coconut milk /hemp milk/almond milk

Honey/Agave 1-2 tablespoons

Meatless Comfort Monday #MCM : Faux-potle

 So, our first entry is all about Meatless Monday! ‪#‎MCM‬, Meatless Comfort Monday!! (I thought it was funny, my wife gave me the side eye and wink.) But I digress, so it has to be quick, because Monday’s are not a day any one wants to cook unless your ‪#‎BlakesInTheKitchen‬!! With that being said, we present to you Faux-potle!! (Man, I'm on a roll!! Insert second side eyed look, with a face palm) Longest part is cooking the rice, which could go from 10 minutes (quinoa) to 45 minutes (wild rice). This should feed 4 easily!

Faux-potle Ingredients as follows:

Cilantro-lime rice

2 cups rice (we prefer wild rice. You can try quinoa, brown, or black rice)
2 TBSP grapeseed oil
3 cups vegetable broth
1 TBSP dried onion
2 tsp dried cilantro
2 tsp sea salt
Juice of half lime
Rinse the rice. After rinsing rice, add oil to pot and toast rice for a couple of minutes. Then add rest of the ingredients except for lime juice. Bring to a boil, cover, and turn heat to low. Cooking times will vary depending on the rice, so check your box or bag for times. Once done squeeze lime over rice and fluff.

Black Beans

1 15 oz can Black Beans
1TBSP grapeseed oil
1 tsp minced garlic
1 tsp dried onion
½ tsp ground cumin
½ tsp paprika
½ tsp dried cilantro
1 cup vegetable broth
Rinse black beans with cold water. In a pot on medium heat, add grapeseed oil, onion, and garlic. Cook till fragrant, about 2 minutes. Then add the remaining ingredients bring to a boil, cover, and reduce heat to low. Cook for 10 minutes.

Sautéed Veggies

2 TBSP grapeseed oil
1/3 each orange, yellow, and green bell pepper, chopped
½ medium onion, chopped
1 15 oz can Corn
Salt and Pepper to taste
After opening corn, rinse with cold water. In a saucepan over medium heat, add oil and all ingredients. Sautee till just tender, about 2-3 minutes.

All that’s left to do is assemble in any order you prefer. Add any additional toppings you like: cashew sour cream, Heidi Ho spicy cheeze (This stuff is awesome! Google it!), Beyond Meat grilled chikn, avocados, jalapenos, or chopped tomatoes. And enjoy!!

Welcome to Blake's In The Kitchen

Here at Blake’s In The Kitchen, we strive to make meals we grew up on healthy, fun, and adding some new ones along the way! We are all about lifestyle enhancement meals, to get the best out of our lives. Our meals vary from vegan to pescatarian (which is vegetarian plus seafood)! You were looking for fun meals, and you have found it! So, welcome and let the enhancement of your meals begin!