Everyone loves tacos, right?! I personally love tacos not only because they are delicious fun, but they are so easy to make, and they are easy to share with others. Put stuff in shell, and eat. Voila!
For Meatless Monday, here are some ideas for veg tacos:
And to make gluten-free, corn-free tacos, use the leafs of greens like chard or cabbage as the taco shell.
What are your favorite vegetarian tacos?
When I lived in Phoenix, one of my favorite restaurants was Dr. Andrew Weil's Kitchen. The food there is amazing! They make healthy eating fun and sexy. I went so much I was the Foursquare mayor several times of the Scottsdale location.
One of True Food Kitchen's signature dishes is their Tuscan Kale Salad. Here is the recipe for their version which contains Pecorino or Asiago cheese and bread crumbs. I made a version at home of their Tuscan Kale Salad that is vegan AND gluten-free.
For the kale, I got a bag of Tader Joe's pre-cut Organic Lacinato Kale. Instead of dairy cheese, I shaved some of Daiya's vegan Jalapeno Garlic Havarti Wedge. In place of bread crumbs, I pulverized walnuts in a food processor until it had the texture of bread crumbs. The crushed walnuts added the same texture as bread crumbs but with more protein, and safe for those avoiding gluten.
This Tuscan Kale Salad is so delicious, you can easily eat this every day!
I love anything that looks unusual and has a story. At the SF Ferry Building farmer's market, this fascinating citrus caught my eye. Say hello to Buddha's Hand which is a fingered citron with origins in India and China.
In Western cooking, Buddha's Hand is used for zest. If you rub the fingers, the oil of the citron activates and you get the most refreshing smell which can help make a room smell wonderful. And the shape is so interesting, you can use the Buddha's Hand in a center piece decoration.
In Buddhist temples, the Buddha's Hand is used as an offering. The desired version are the ones where the fingers are closed in because they most resemble praying hands.
For your next dinner party, make a Buddha's Hand center piece. This citron will definitely make for interesting dinner conversation.
Have you used Buddha's Hand? If so, please share how you used it.
One of the fun things about living in San Francisco is the Saturday farmer's market at the Ferry Building. I love going to that market because I always find something new and exciting.
This week, I discovered tatsoi which is a beautiful leafy Asian green also known as spinach mustard, spoon mustard, or rosette bok choy. To me, tatsoi tastes like a cross between bok choy and spinach. I love it! I have a new green to add to my list of favorites.
For a gluten-free dinner, I made a simple dish using the tatsoi combined with leeks, cremini mushroom, and ground turkey.
Couple your tatsoi and turkey with jasmine rice and dabbles of sriracha sauce. Enjoy!
Have you tried tatsoi? What is one of your favorite dishes?
Last week I ate some organic Bosc pears from the SF Ferry Building farmers market, and wow! The pear was amazing, light and sweet but not too sugary. Outside of eating pears for a snack or in dessert, I think adding pear to a salad, sandwich, or main dish for some sweet crunch adds some fun!
So, this week eat a dish that has pear in it. From around the noshosphere, here is some pearspiration from mahvelous food bloggers:
What is one of your favorite pear dishes?
The folks who make Evolution Fresh juices have recently opened up a store in San Francisco where besides fresh juice you can get amazingly fresh and delicious healthy foods. We attended their opening party for a preview.
Here's one of my favorite dishes, and a great idea for Meatless Monday. Normally, this bowl comes with feta cheese, but to make it dairy-free and vegan, I asked the replace the cheese with snap peas.
You could easily make this dish at home. It's just a mixed bowl of red quinoa, chopped kale, roasted butternut squash, black beans, grape tomatoes, scallions, pepitas, sunflower seeds, flax seeds, and fresh herbs.
Via The Farmacy, this is a great list of anti-inflammatory and alkaline foods to eat more of as you kick off a year of healthier eating. Here at Noshtopia, our mission is to help you find more ways to eat foods like this in ways that are fun, tasty, and social!
Here's some beautiful red leafy greens and chard we found at the SF Ferry Building farmer's market last weekend.
As you know, I'm totally into purple produce. So, when I saw this crate of purple goodness at the SF Ferry Building farmers market, I was intrigued. This vegetable is called Kohlrabi, a tuber, that comes in white and purple, and according to Wikipedia:
The name comes from the German Kohl "cabbage" plus Rübe ~ Rabi, Swiss German variant for "turnip." Its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts.
Kohlrabi is common in German cuisine as well in Southern Indian dishes where it is called Knolkhol (English) or Nookal (Hindi.)
Healthwise, kohlrabi is high vitamin C, packed with antioxidants, and has only 27 calories per 100 g, a negligible amount of fat, and zero cholesterol. To me, kohlrabi tasted like a hearty jicama although it's been described as a milder and sweeter version of broccoli stems.
Yesterday, I posted about how I roasted some kohlrabi, and I highly recomend trying this vegetable if you want to try something new. To get you started, here is some kohlrabi inspiration from delectable food bloggers around the noshosphere:
Have you tried kohlrabi? What's your favorite dish?
One of my greatest pleasures is going to the Saturday farmer's market at the Ferry Building in San Francisco. One of my new discoveries this weekend was purple kohlrabi which I found totally facinating shape-wise, and in color.
I decided to roast the vegetables at 400 degrees for 30 minutes with some olive oil, sea salt, and fresh thyme which I tossed in at the 20 minutes mark so they wouldn't burn into a crisp.
At the farmer's market, I also found this organic blend of greens from Marin Roots Farm consisting of Garden Cress, Chickweed, and Miner's Lettuce. I gotta say this green blend is now one of my new favorites.
For the salad, I sliced some of the roasted kohlrabi into smaller chunks and tossed onto a bed of the greens. I topped the roasted vegetables with almonds and crumbles of Cana de Oveja sheep cheese from Spain I found at Cowgirl Creamery.
I saved the rest of the roasted vegetables to eat by themselves as leftovers. So good for a hearty winter dish!