Tag Archives: vegetarian

Ryan Lochte’s Open Dinner Invitation…

3 Aug

Ryan Lochte is one of the hotties in the USA Swimming team… he should need no introduction by now, as he has been one of the faces of the London 2012 Olympics. And with all the coverage of the Olympics I have been watching, you get to know these athletes in more ways than you ever imagined.

 

I learned yesterday that Ryan’s mom is CUBAN!!!! And that Ryan looooves his Cuban foods fix – Bistec Empanizado, Ropa Vieja and his favorites, croquetas. He was interviewed by Matt Lauer this morning in the Today Show and all I was thinking was how I would love to speak with him in Spanish and to invite him over to dinner…

Today Ryan celebrates his 28th birthday and has already finished his tour in London with his 5 medals – 2 Gold, 2 Silver and 1 Bronze – so I think it’s appropriate and good manners to invite him over to my house for a nice Birthday dinner. It’ll be vegetarian, but it’ll be delicious and lots of fun.

Here are a few ideas for the menu:

Eggplant Milanese

Spinach Croquetas

Tuno Antipasto

I know this is not Ropa Vieja, but I think he will like it!!!!

antipasto-1.jpg

With some rice and tostones on the side

So, in the spirit of a very cool video prepared by the USA Swim Team, I can only use Carly Rae Jepsen’s Summer anthem to extend Ryan the most proper invitation to dinner…

I’d trade my soul for a wish,
Pennies and dimes for a kiss
I wasn’t looking for this,
But now you’re in my way
 
Your stare was holdin’,
Ripped jeans, skin was showin’
Hot night, wind was blowin’
Where you think you’re going, baby?
 
Hey, I just met you,
And this is crazy,
But here’s my number,
So call me, maybe?
 
It’s hard to look right,
At you baby,
But here’s my number,
So call me, maybe?

Ryan??? Are you game??? Call me… 😉

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Veggie Bites of Wisdom #10

1 Aug

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Candied Papaya in Syrup

31 Jul

Dulce de Lechoza, Dulce de Papaya or Candied Papaya Syrup, however you prefer to call it, is a very typical Puerto Rican dessert.

When I used to belong to Mili’s cooking team at the Yoga Center, I needed to come up with different desserts for our menus all the times, because if not, Mili would resort to her trusted papaya dessert each and every time.

It got to a point that I kinda shunned dulce de papaya because I was so fed up with it… but now that Mili doesn’t make it so often, I miss it. I asked her for the recipe… because I wanted to learn how to make it.

I want to thank Jesiel, my long-time friend and author of Sweet Journey of Inspiration, for so graciously lending me the use of her photo of her dulce de papaya.  Jesiel is a former advertising professional and currently is a pastry chef working as a food stylist in Paris, France. We met working together, and even though our professional paths have somewhat diverted, we always stay in touch and connected in more ways than you’ll ever think.

Jesiel’s recipe and Mili’s recipe were very similar indeed. The biggest difference is that Mili’s recipe she stopped using baking soda because we were informed it is not that good for you to cook with it. I will get more info on the WHY for you guys soon… promise.

In the meantime, enjoy the flavors of Puerto Rico…

 

Photo courtesy of Sweet Journey of Inspiration

CANDIED PAPAYA IN SYRUP

 1 large green papaya, but that’s showing signs that it’ll start ripening soon
2 cinnamon sticks
½ tbs whole cloves
2 cups brown sugar
1 tbs vanilla powder
Water

 

  1. Cut papaya in half and clean the inside from all membranes and seeds.
  2. Slice it thinly, in about ¼ inch think and about 2 inches wide. Place in a large bowl. Cover the papaya slices with filtered water and let it rest for about 2 hours.
  3. After the 2 hours have passed, drain the papayas and place in a large pot. Add the cinnamon sticks, cloves, sugar, vanilla and about ¼ cup of water. Cook over medium heat for about 45 minutes, stirring occasionally. If the syrup is boiling too aggressively, turn down the heat. You sure do not want that hot sugar to boil over. Experience is speaking to you here…
  4. Remove from the heat and let it rest until room temperature. Chill in the refrigerator in a sealed container.

 

This candied papaya in syrup is best eaten cold and with a nice slice of cheddar cheese or queso del país.

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Veggie Bites of Wisdom #9

27 Jul

I’ve found without question

that the best way to lead others to a more plant-based diet is by example –

 to lead with your fork, not your mouth.

Bernie Wilke,

quoted in Joanne Stepaniak, The Vegan Sourcebook, 1998

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Millionaire Rice

27 Jul

Once in a while I come up with these clean-your –fridge recipes, especially when I am about to go on a trip. I have an obsession to leave the fridge as clean as possible from all the fresh ingredients that most likely will spoil by the time I return. This is how most of my stuffed peppers and stuffed mushrooms recipes come about…

So lately, I’ve been trying to eat less cheese… I go in phases trying to do this because I know that I can abuse cheese if I am not careful. And cooking rice for me is a way to come up with dishes that do not rely on cheese as a garnish or flavoring agent. Although this dish can very well be enhanced by some cheese too… 😉

The “millionaire” term was coined by Carmen at the Yoga Center because in her version, she needs to buy lots of ingredients to make a very luscious rice. But in my case, I work with what I have in my fridge and/or pantry of what’s left-over from other recipes.

This is more a method than a recipe per sé… I will show you what I have added to my most recent version of “millionaire rice” but feel free to create your very own combination the next time you feel the need to clean-out-your-fridge, for a trip or just before a big trip to the market…

 

MILLIONAIRE RICE

2 cups of cooked brown rice
Broccoli, cut into small pieces
Carrots, chopped finely
Onions, diced
Red or Yellow Bell Peppers, diced
Mushrooms, diced
Almonds , sliced almonds work best
Olive Oil
Salt and Pepper to taste

I do not include amounts of ingredients, because this is about what you have available in your fridge…

  1. In a large skillet over medium heat, drizzle a small amount of olive oil and the diced onions, peppers and carrots. Cook them for a few minutes until they begin to soften.
  2. Add the mushrooms and broccoli pieces … Mix well so the flavors mix. Season with salt and pepper, or the garlic salt if you prefer. If you have a lid, cover the skillet and let the mushrooms and broccoli cook for a few minutes.
  3. Add the cooked rice to the skillet. Mix well and cover again. The steam in the skillet will soften the rice again if it’s hardened from being in the fridge. Allow cooking for a couple of minutes and add the almonds last. Tturn the stove off and leave it there for the residual heat to finish heating the rice, making it fluffy again.

This rice is a great side dish or even makes a great filling for stuffed peppers or stuffed tomatoes.

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