Spicy Chili and Gluten Free Cornbread

Caliente Chili!

Delicious recipe for a hearty, spicy three bean Chili flush with vegetarian protein! I made up this recipe with the help of fellow vegetarian, my mom!

2 T Olive Oil

1 Yellow Onion, Chopped

1 Carrot, Chopped

2 Celery Stalks, Chopped

2 Bell Peppers (Red, Yellow or Orange), Chopped

3 Cloves of Garlic, minced

1 (28 oz) Can Diced Tomato

2 ears of Corn-Kernels only (or 1 can of corn)

2 Cans Black Beans

1 Can Kidney Beans

1 Can White Beans

1 T dried Oregano

1 T Chipotle Peppers in Adobo, chopped (Add more to add Heat)

2 t Ground Cumin

2 T Barbecue Sauce

1 Shot Espresso

1 1/2 T Chili Powder

1  T Salt

Heat Olive Oil in a Large pot. Sautee onion, celery, carrot, bell peppers, and garlic until soft. Add Canned tomatoes, spices, beans and corn. Simmer for at least 1 hour, chili should thicken and ingredients should cook down. Stir occasionally. Add more spice and seasoning to taste.  Serve with Pamela’s Gluten Free Cornbread (mix can be found at Whole Foods). ENJOY!!!

 

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Vegetarian Friendly Sushi Spots and Oishii Vegetable Miso Soup

As a vegetarian, good sushi is hard to come by. There are always the staple vegetarian rolls; Vegetable Roll, Avocado Roll and Cucumber Roll, but after awhile they are rather boring, so when I go to a sushi spot that puts more thought into the vegetarian dishes, I’m always overjoyed!  Many non vegetarians think that Sushi restaurants have nothing to offer vegetarians, however Japanese is one of my favorite cuisines. My go to items at Sushi restaurants are the side salad, usually coming with delicious gingery dressing, an avocado roll and Shishito Peppers (hold the Bonito aka fish flakes). The following are three of my favorite vegetarian friendly Sushi Spots in Los Angeles:

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Wabi-Sabi on Venice’s Abbot Kinney has amazing side dishes such as pan fried sweet miso eggplant, chili garlic edamame, and kale salad. Of course they offer the  signature vegetarian sushi: vegetable and cucumber rolls. In my eyes the star Wabi-Sabi dish is the huge Vegan Mushroom Miso soup with Tofu, vegetables sautéed in spicy garlic black bean paste and last but not least delicious cubes of crispy rice. This dish is enough to feed a small family, but you’ll find it hard to share. It is so delicious, rich and versatile that it is hard to stop eating. It is a must for vegetarians and vegans alike.  If you’re hungry for something sweet- the green tea creme brûlée is to die for.

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The Izaka-ya in Manhattan Beach or on Third Street in West Hollywood have such high quality sushi rice that their simple Avocado Roll is absolutely delightful. They have a tapas menu, full of ornate and delicious small plates; such as the kinpira lotus root, agedashi tofu, shishito peppers, sauteed pumpkin, cucumber salad, etc.  The best vegetarian item on the Menu is the Tofu Chample; perfectly cooked vegetables with delicious soft tofu. I thoroughly recommend this spot! Not to mention my boyfriend claims it has the best (fish) sushi in LA!

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Last but not least is Shikibu, a restaurant practicing macrobiotic rules by solely using Brown Rice for sushi. Shikibu has simple sushi for vegetarians, including Carrot Kimpira, mixed vegetable and avocado rolls. They have a delicious carrot ginger dressing which can be found on the Tofu Salad, a crisp simple salad with delicious slabs of fresh tofu. The shining star at Shikibu is the Crispy Rice with Carrot Kimpira, it is crunchy, spicy, and has a tiny homemade pickle on top…. Perfection… OISHII DESU!!!

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I was inspired by Wabi-Sabi’s vegan Miso soup. So I created my own:

Oishii Vegetable Miso Soup

2 Tablespoons toasted sesame oil

4 cloves garlic- sliced

2 cubes marinated tofu-chopped into small squares

1 inch piece of ginger minced

1/2 yellow onion- chopped

1 cob corn- chopped of cob

1/2 zucchini- quartered rounds

3/4 Cup Miso

12 Cups Water

2 dozen green beans- chopped in thirds

Handfull of mixed mushrooms- sliced

1/2 Head of green Cabbage- chopped

3 carrots- peeled and cut in small rounds

Splash of Soy Sauce

1.Heat Big Soup pot, add Toasted Sesame Oil

2. Sautee Onions, Ginger, Garlic, Tofu until onion is soft (about 5 minutes)

3. Add water, miso, and chopped vegetables

4. Taste for flavor– add splash of soy sauce if necessary.

5. Let Soup come to a boil, turn down to simmer for 35-50 minutes (until carrots are soft)

6. Enjoy!!

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Alisha’s Frittata

My favorite thing for breakfast is Frittata.  Growing up my dad would sautee some vegetables, chop up some herbs, and mix in eggs to create a delicious scramble.  After watching him do it 100 times, I took it to a new level, the Frittata. I love frittatas, because they are delicious, a great source of protein and you can experiment with all sorts of ingredients. Another great thing about the Frittata is that they can be sliced into nice, neat pieces that can be easily heated for another meal!

There are several restaurants around town(LA) that make a decent frittata, like Comme Ca, Gjelina, and Tasting Kitchen, but homemade is the way to go!!

 

Alisha Frittata

The Basic Alisha Frittata

Start with 1 Tablespoon of Olive Oil in a medium skillet

Sauté 1 Onion Chopped, 1 Bell Pepper (Season with Salt and Pepper)

While you wait for Onion and Bell Pepper to tenderize (10 minutes), chop other  vegetables that take a shorter time to cook down, such as mushrooms, baby tomatoes, and a leafy green like spinach or kale.

Once Onion and bell pepper are tender, mix in other vegetables. These vegetables will cook down fast (4-6 minutes).

It will look like a wonderful vegetable medley ready to eat…. but don’t forget the main ingredient… Fresh, organic eggs! (Or just plain eggs if you can’t find fresh ones).

Crack 4-5 Eggs in medium bowl, season with Salt, Pepper and Finely chopped Fresh Herbs (rosemary and Thyme), pour a splash(1 Tablespoon) of Milk or water, stir it up and poor it evenly over vegetable medley.

Cook over medium heat for approximately 8-10 minutes; place lid on skillet, turn heat to low and cook for another 8-10 minutes. Frittata is down when all egg mixture is cooked solid. Use your finger to poke it to determine readiness.

Serve with toast, avocado, fruit or if you eat meat, sausage or bacon!!

ENJOY!