Lauren’s Kitchen: Detox Slaw

This slaw has become a mainstay in the Hubele house the past two weeks as I have played around with different ingredient combinations. Clearly no one has tired of it as I am sure I would have heard some rumblings. Quite frankly everything I added only made it better, so what you are getting here is the full compliment. Feel free to eliminate what you might not have on hand or replace with another suitable veg.

What I appreciate most is that I can make a sizable batch and it keeps for up to two days. I’m sharing it during the holidays because this fresh, nutrient dense slaw is the absolute perfect antidote to any “accidental” over indulging you might encounter. Because the recipe requires some intense chopping I suggest making enough for a dinner salad and several leftover portions for lunches. Its vibrant appeal also makes it a welcome addition to any holiday spread.

Salad Ingredients:
2 bunches of organic lacinito kale, de-stemmed and chopped fine (curly kale varieties also work well)
1 medium head of organic Napa or Savoy cabbage, chopped fine
½ head of organic red cabbage grated or chopped fine
3 peeled and grated large organic carrots
2 bunches of chopped organic baby broccolini, trimming tough stem ends first
½ cup of organic golden raisins, rinsed well with warm water and drained
½ cup toasted organic sunflower and/or pumpkin seeds
½ cup organic hemp seeds

Dressing Ingredients:
Juice from 4 organic limes
3/4 cup of olive oil
3 tablespoons of coconut aminos teriyaki sauce
Maple Syrup to taste
2 heaping tablespoons of fresh organic almond butter (optional)
½  seeded and finely chopped seranno pepper (optional)

Directions:
Mix all salad ingredients thoroughly in a very large bowl. Blend dressing ingredients in a blender, with an immersion blender or shake until blended in a jar. Pour half of dressing over chopped salad ingredients using your hands, massaging dressing into the kale to break down the fibers. Add remaining dressing as needed. Enjoy!!

Photo Credit to Vegan Feast Catering


Lauren’s Kitchen: Hubele Family Kohlrabi Soup

squash-soup1So, long ago, back in an earlier chapter of my life, I taught at Heidelberg American High and after a full day of reigning in teenagers I spent my evenings trying to keep up with truly the world’s most active two year old boy. Some days there just wasn’t enough steam left and preparing a home cooked meal felt completely out of reach. I found an angel, however, who came to my rescue in Irma. Irma ran a perfectly idyllic corner shop located in a village on my route home. She only sold a few essentials, local produce, the bread of the day, and a fresh seasonal soup. Her one-stop-shop became the light at the end of the tunnel for me each Thursday afternoon. In 15 minutes I had all I needed to put a lovely spread on the table without having to face an hour in the kitchen. One particular Thursday, she had prepared a kohlrabi potato soup. I have to admit twelve years ago I had no idea what a kohlrabi was but back then I also still ate bread! Irma not only dished me up a sample bowl that convinced me on the first bite. She then very proudly shared her recipe. Here you will find my interpretation of Irma’s soup that has become a Hubele family standby, eaten now after a gorgeous green salad and no bread.

Ingredients:
2 leeks, chopped (I use most of the tender part of the green leaves too)
2 large russet potatoes, peeled and chopped
4 medium-large kohlrabi bulbs, peeled and chopped
2 tablespoons coconut oil
2 teaspoons of cumin
1 teaspoon of curry powder
Pinch of cayenne pepper
2 cubes of vegetable bouillon
1 jar of chopped tomatoes or 8 Roma tomatoes chopped
1 cup of nut milk (I prefer cashew)
Water

Heat oil in bottom of heavy saucepan or pressure cooker, add spices heating through and then add in the leeks.

Once the leeks have become limp, put in your chopped potatoes, kohlrabi, and tomatoes. Mix well and add water to just cover. If using a pressure cooker follow the instructions for potatoes, if cooking in a conventional saucepan bring water to boil, cover and reduce heat to simmer. When the vegetables are tender add the 2 broth cubes and the 1 cup of nut milk and blend until smooth with an immersion blender or in batches in a standard blender. More liquid may be needed depending on the thickness desired. Garnish with chopped parsley or cilantro. Enjoy!


Lauren’s Kitchen: Roasted Beet and Quinoa Salad

There is not a holiday meal that would not be honored to share the stage with this first course beauty! The vibrant colors of this Roasted Beet Salad pales only in comparison to its taste. While this is a gluten free and dairy free recipe it will please all the guests at your table even if it happens to just be the ones who join you every night.

In the case you like to play with flavors like I do and want to mix this up a bit, may I suggest roasted butternut squash cubes to replace the beets and toasted pumpkin seeds instead of the pecans? Just as colorful and it feels like an entirely new dish.

Ingredients
4 med red beets (about 1 bunch), washed, stems remove and ends trimmed
3/4 c dry red quinoa
2 t grapeseed or melted coconut oil
1 T + 1 t maple syrup
1 tablespoon tamari (I also would try Coconut Teriyaki Aminos)
1/4 c roughly chopped pecans
2 T walnut, hazelnut, or extra-virgin olive oil
2 t apple cider vinegar (or lime juice)
1/2 t salt
1 T chopped shallots
5 heaping cups baby spinach (about 5 oz)(or baby kale mix)

Full instruction can be found here.


Lauren’s Kitchen: Herbed Falafel

Falafel recipe

I have been preparing family meals since I was ten years old, and I have to admit, it has taken me a full 45 years to try my hand at falafels. Now there is no turning back because these are just incredible and the family is hooked. I was pleasantly surprised to find they were much simpler to prepare than expected. It’s not often I can cite Bon Appetite for a whole food plant-based recipe but here you go, in their October issue, Fresh Herb Falafel.

Here is the ingredient list:

8 ounces dried chickpeas, soaked overnight, drained
½ onion, coarsely chopped
1 jalapeño, coarsely chopped
1 garlic clove, crushed
¾ cup chopped fresh cilantro
½ cup chopped fresh parsley
3 tablespoons chickpea flour
2½ teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon ground cardamom
½ teaspoon ground cumin
Oil for frying

You will see in the instructions that this recipe calls for deep frying which just isn’t a method I can endorse. I can, however, tell you that cooking the falafel balls in a small amount of olive oil in a non stick pan works quite well. Additionally the balls can be flattened into small patties and baked for 30-40 mins, flipping each patty after 15-20 minutes.

Full instructions can be found here.

I can also highly recommend this Spiced Green Tahini Sauce that is mentioned in the same article. We enjoyed the leftover sauce leftovers on roasted potatoes the following day.

While I opted to serve ours on their own with a large kale salad, you may want to test out this gluten and dairy free pita recipe. Although baked goods are not considered whole foods, when following an 80/20 plant based diet (80% whole food plant based & 20% processed foods) it certainly qualifies as part of your twenty percent.

homemade pita bread


Lauren’s Kitchen: Vegan Pho

Vegan Pho

Two weeks ago while in Boston for a seminar I had an amazing vegan pho for dinner. It was so memorable that I knew had to replicate this bowl of deliciousness once I returned home. This recipe for the pho broth from The Kitchn came pretty darn close and the smell that filled our house was heavenly.

The broth is really the foundation piece of this dish and once you have that mastered any combination of veggies and pho style rice noodles will do. Craving greens at the time, I loaded mine with baby broccoli, kale, bok choy and a variety of mushrooms that I gave a quick stir fry while the broth simmered. I chose to use these gluten free noodles and soaked them rather than cooked them in boiling water to prevent them from becoming gummy or falling apart as rice noodles tend to do.

I think you will love the versatility of this recipe and it will likely become your go to for the next stormy evening…maybe this weekend?

Ingredients for the broth:
1 large onion, peeled and halved
2-inch piece fresh ginger, peeled and halved lengthwise
3-inch cinnamon stick, preferably Vietnamese cassia-cinnamon
1 star anise
2 whole cloves
1 teaspoon coriander seeds
4 cups unsalted vegetable stock or broth
2 teaspoons soy sauce
4 carrots, peeled and coarsely chopped

(In addition I included all of the mushroom stems from the selection I stir fried, a lemon grass stalk and a handful of finely chopped thai basil.)

Find the full cooking instructions.

 


Lauren’s Kitchen: Taco Time

Plant-based tacos

There’s nothing that says crowd pleaser more than tacos—and that goes double for those of us who reside in the ATX. What makes tacos such a favorite is their versatility. We can thank our amazing designer and client, Christine Terrell, for reminding me that you can’t have too many “go to” recipes for plant-based taco filling. Trying to keep the meat lovers in her family happy, she searched for a filling with a hearty texture and came up with this delicious lentil and cauliflower option. It was a big enough success for her to pass it along. Thanks Christine!

Ingredients:
1 cup brown lentils, uncooked, or 3 cups cooked lentils
3 cups water
2 cloves garlic, minced
1 large head cauliflower
1 large onion, chopped
4 cloves garlic, minced
2 tablespoons mild chili powder, divided
1 teaspoon salt, or to taste
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 to 1/2 teaspoon chipotle powder or cayenne pepper (to taste)
Generous grating black pepper
Salt to taste

Full preparation instructions can be found here.


Roasted Sweet Potato Slices with Pesto

Roasted sweet potatoes with pesto

I don’t know about you, but we can’t get enough sweet potatoes here at the Hubele house. Here’s a sophisticated spin to try that is a far cry from any marshmellowy memory you may have. Give this a go with any of the varieties available now or mix them up for an eclectic look. Here’s a guide to all those colorful options.

Ingredient List

For the sweet potatoes: 
2 pounds sweet potatoes
1 tablespoon olive oil
Chunky kosher salt and freshly ground black pepper

For the pesto:
2 bunches cilantro
3/4 cup unsweetened shredded coconut
3/4 cup shelled pistachios
4 cloves garlic
1 hot pepper such as jalapeño or Thai, optional
1 lemon, juiced
1/4 cup vegetable or olive oil
Salt to taste

Full instructions are available here.


Lauren’s Kitchen: Chopped Cabbage Slaw

Chopped cabbage slawI think it is all of the possible variations to this recipe that I love the most. But then again I also love the fact I can make extra and it tastes even better the next day!  Whatever the case may be you will no doubt need to add this chopped cabbage slaw from The Blender Girl to your weekly salad rotations. Right now several varieties of organic cabbage are available in the markets so stock up on a few to try.

Basic Ingredient List:

  • 1/2 red cabbage
  • 1/2 white cabbage
  • 2 bunches continental flat leaf parsley
  • 1 bunch kale
  • 2 – 4 carrots
  • 8 – 12 green spring onions

Some of my favorite add-ins:

  • Roasted sunflower seeds
  • Shelled chopped pistachios
  • Pomegranate kernels
  • Chopped green apple
  • Soaked golden raisins
  • Sliced dates

Dressing:

  • 1 cup cold pressed extra virgin olive oil
  • 1/4 cup raw cashews soaked for about 4 hours
  • 1/8 cup of fresh lemon juice or more to taste (can sub with rice vinegar or other citrus juices and coconut aminos is also a good addition)
  • 2 to 4 cloves garlic (can sub with green onions or shallot)
  • a pinch of Celtic sea salt, plus more to taste
  • Fresh chopped herbs

Complete instructions here.


Lauren’s Kitchen: Green Gumbo

plant-based eatingNow here is a twist to Gumbo that I bet you have not tried. The ingredient list does include optional andouille sausage links, however, this recipe is can be 100% plant based and is equally delicious without the rice if you are grain free. I found this to be a flavorful opportunity to enjoy the plethora of greens now readily available. Trust me, the leftovers will be coveted and the greens cook down quickly so consider increasing the proportions.

Here is what you will need:
2 tablespoons vegetable oil (coconut or olive)
1 cup chopped onions
1/2 cup chopped bell pepper
1/2 cup chopped celery, preferably the innermost ribs (reserve the leaves for later)
1/2 teaspoon kosher salt (Pink Himalayan)
1/4 teaspoon cayenne
1 large clove garlic, minced
4 cups water, vegetable stock, or chicken stock (when I don’t have homemade I use this brand available at Whole Foods)
2 pounds assorted greens: collards, turnip, beet, mustard, chard, kale, or spinach, coarsely chopped
All the celery leaves from your head of celery, finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
2 bay leaves (preferably fresh)
Juice of one lemon
1 to 2 tablespoons Worcestershire sauce (replace with coconut aminos)
Salt and freshly ground black pepper, to taste
Fruity olive oil, for serving
1 scallion, white and light green parts only, finely chopped
Cooked white or brown rice, for serving (optional and can be replaced with quinoa or millet)
Filé powder (optional)
Hot sauce, such as Tabasco (Sriracha is a good option)

Full cooking instructions can be found here.


Lauren’s Kitchen: Zucchini Rosti Yucca Patty with French Mustard Dressing

plant-based diet

This tasty evening meal treat was suggested by the Vedic Chef in the Chopra Center newsletter last month. Since we are rosti fans I wanted to give this unusual set of ingredients a try. I must say, they are simply divine.

An easy-to-make burger with a loose structure, this is juicy, crisp, and light. Excellent served on a fennel salad with arugula.

In case you aren’t familiar with Rosti it originates in Switzerland and is a crispy grated potato cake. In this version Chef Johnny Brannigan includes yucca as a valuable source of anti-oxidants.

Ingredients for the Burger:
2 zucchini, trimmed and sliced lengthways; use a cheese slicer
1 pound yucca root, peeled and baked until soft
1 purple or orange sweet potato or yam, also baked
1 carrot, cut lengthways into very fine slices
1/4 cup finely chopped leek
Sesame seeds
Sunflower oil or sesame oil for frying
2 teaspoons fresh grated ginger root
1 tablespoon Chef Johnny’s Vata seasoning (while this calls for a premade blend I suggest combining any of the following spices to your liking: cardamom, fennel seeds, cumin seeds, dry ginger powder, turmeric, and hing, aka asafoetida)
1 teaspoon organic mustard sauce
1 teaspoon lemon juice
Salt
1/2 teaspoon black pepper

Ingredients for the Dressing:
1 cup olive oil
2 teaspoons apple cider vinegar
1 teaspoon lime juice
1 tablespoon fresh chopped parsley
3 teaspoon fresh thyme
2 teaspoons mustard
1 teaspoon raw honey
1/2 teaspoon black pepper
1/2 teaspoon turmeric
2 teaspoons Chef Johnny’s Vata seasoning (while this calls for a premade blend I sugges combining any of the following spices to your liking:  cardamom, fennel seeds, cumin seeds, dry ginger powder, turmeric, and hing- aka asafoetida)
Salt

Full preparation instructions can be found at the bottom of this newsletter.


Lauren’s Kitchen: Charred Corn and Avocado Salad

Roasted corn salad

School may be back in session but the heat is still on and corn is still plentiful. This corn salad certainly celebrates all of the last tastes and textures of summer and would be a welcome addition to any Labor Day celebration.

5 ears of corn
1 poblano pepper, cut into small pieces
½ red onion, thinly sliced
olive oil
kosher salt + freshly ground black pepper
1 large or 2 small avocado, cut into small dice
½ cup cherry tomatoes, halved or quartered
2 T lime juice, plus lime wedges for serving
½ tsp honey (or maple syrup)
cayenne or Aleppo pepper, to taste
¼ cup extra virgin olive oil

One handful of fresh basil and mint leaves, roughly torn

Full instructions for assembly may be found here.


Lauren’s Kitchen: Cucumber Peanut Salad

cucumber salad

Yes, it is anther cucumber recipe but seriously they are the fruit of the season and are so cooling for the body which is welcome this month. This is a salad that will bring all of your favorite tastes together in each bite; spicy, sweet, crunchy, and salty. While the ingredients for this salad can be prepped ahead you won’t want to mix them until serving time as the peanuts tend to lose their crunch. I have my daughter Kate to thank for this recipe and Heidi Swanson who featured it on her ever inspiring blog 101 Cookbooks. It’s now a summer staple.

Here are the ingredients you will need:

3 medium cucumbers, partially peeled
1-2 green serrano chiles, stemmed and minced (I suggest going easy here and start with ½ a chile)
1/2 c / 2.5oz / 70g peanuts, toasted (purchase raw organic from the bulk section)
1/3 c / 1.5oz / 45g dried large-flake coconut, toasted (I toast in a pan to keep close watch but the oven works equally well just keep an eye on it as it burns quickly)
2 T fresh lemon juice
1 t natural cane sugar (I substitute coconut sugar or maple syrup)
1 T, ghee, clarified butter, or sunflower oil (or coconut oil)
1/2 t black mustard seeds
1/4 t cumin seeds
scant 1/2 teaspoon fine grain sea salt
a handful cilantro, chopped

Full instructions can be found here.