Chez Beau

Ginevra picked up some fresh veggies while I snored away this morning. Hungry, I asked if I could make up something with ‘em… =)

This morning’s experiment turned out much better than expected! A great combination of flavors and textures: savory, sour, sweet, hearty, and comfortable.

Good with home fries and a glass of apple juice. =)

My dad has made this salsa for years. He makes it whenever we have company and brings it to most family gatherings. The many friends he’s made with this salsa always ask for the recipe.

His salsa is the most common snack at my parents house and my mom swears that it’s her favorite medicine. Growing up, if you were the one to finish off a batch (usually stored in large reused yogurt containers) then you’re responsible for making the next batch.

Because he uses canned tomatoes (which are typically very ripe upon canning), this salsa can be made year round.

Please be careful, it’s super easy to make and it’s very addictive.

I made this salad for a few friends on a whim and it turned out really tasty. Looking forward to making it again.

Ingredients

• 1/2 c steel cut oats
• 1 c water
• 1/4 cup fresh pineapple (chopped)
• 1/8 cup grated coconut (freshly toasted)

Method

1. Combine oats and water.
2. Bring to a boil, then reduce to lowest temperature
3. Cook for 20 min.
4. Turn off heat.
5. Mix in pineapple and coconut.
6. Let rest for 2 min.

Whipped this one up for myself this mornin. I had some left over egg whites from a Coco-Choco experiment and some tomatoes that were on the verge of expiring… this is what happened.

These are really not as spicy as you might think, rather the savory flavor of the jalapeño chile comes out when baked and paired with chocolate. The sharp spicy flavor common in salsa fresca is replaced with a sweet and mild warmth in the back of the mouth. The habanero adds a little more warmth and tames the herbal flavor of the jalapeño. The cranberries add a bit of texture and their natural sweetness is a true compliment to the sweetness of the chiles.

If you’re a fan of spicy food you’ll love the familiar flavor but miss a little of the spiciness you might expect. If you’re not such a fan of “spicy,” you’ll be surprised to discover the flavor of jalapeño normally hidden behind the fiery spiciness you might expect.

I prefer my classic brownies stale, but these treats are best served right out of the oven, cut into bite-sized chunks. The heat-hotness and the chocolaty vapors of the fresh-out-of-the-oven-brownies will make for the best possible experience!

Mmmmmm! I can’t wait to make this again.

Great for cold winter nights.

Ingredients

• 2 medium yellow onions, diced.
• 2 T butter
• 6 c vegetable broth
• 6 medium potatoes, 1/2 inch cubes
• 3 T olive oil
• 5 leeks, halved, cleaned and cross-cut thin
• 1 c white wine

Method

1. Sweat onions in butter.
2. Place broth and potatoes in large pot on medium high heat.
3. Add sweated onions to pot.
4. Add olive oil and leeks to pan over medium heat, stirring.
5. When leeks get soft and begin to stick to the pan, add half the wine. Once the wine evaporates, add the rest, and then keep stirring.
6. Add the leeks to the pot.
7. Once potatoes are fork soft, turn off the heat.
8. Blend soup with immersion or traditional blender.

I was inspired to make a soup with a high nutrient-density… and also taste good. What happened was so good.

Ingredients

• 2T olive oil
• 1 m onion, chopped.
• 6 stocks celery, small cubes
• 1 m eggplant, small cubes
• 2 zucchini, quartered and sliced
• 1 large handful mushrooms, sliced
• 1 can fire roasted tomatoes with adobo
• 1 can pinto beans
• 1 large handful TVP (optional, but adds “meaty” texture)
• 2 c carrot juice (secret ingredient)
• 1/2 c minced fresh basil
• 2 T VegeBase
• Salt & Pepper to taste

Instructions

1. In a heavy-bottomed pan, sweat onions and celery in olive oil over medium heat
2. Add eggplant, zucchini, mushrooms. Cook for 15 min stiring occassionally.
3. Once ingredients in pot have softened, add the rest of the ingredients.
4. Simmer for 15 minutes.

Threw a few items from the pantry and fridge together and it was mighty tasty. It’s great on a taco salad, or just as a dip.

The recipe, by popular demand…

Ingredients

• 3 cans refried black beans
• 20oz plain Greek yogurt
• 1/2c chipotle in adobo (blended to a paste)
• 4 green onions (fine chop)
• 1/2 bunch cilantro (finely minced)
• 1c minced leftover vegan sausage (optional)
• 1c corn kernels (optional)

Directions

1. Prepare all ingredients
2. Mix
3. Chill
4. Eat