Park and Vine Raw Raw

Park and Vine is an urban general store in Cincinnati's Over-the-Rhine neighborhood. They specialize in green good, and have a cafe that serve delicious vegan food. Melissa Cox Howard is the chef and uses the best locolvore ingredients in her dishes.

One dish has become a favorite of mine: the "raw raw."

It is mainly kale and edamame, and embellished with carrots, scallions and both red and green peppers. It tastes as if the kale, scallions and edamame have been marinated in a mix of sesame oil and soy sauce overnight. Very delicious and healthy!

Cucumber Kimchi

Ingredients:
10 pickling cucumbers, just over a pound
1/3 cup table salt
4 1/3 cups water
6 cloves garlic, minced
1/2 onion, diced
1/2 bunch Korean leeks (buchu), cut into 1/2-inch lengths
5 green onions, cut into 1/2-inch lengths
1/4 cup Korean chile powder
1 tablespoon coarse sea or kosher salt
1 teaspoon sugar

Preparation:
Cut the cucumbers lengthwise into quarters and place in a large bowl. Dissolve the table salt in 4 cups of the water and pour over the cucumbers. Soak the cucumbers for about 20 minutes.
Combine the garlic, onion, Korean leeks, green onions, chile powder, and sea salt in another large bowl.
Remove the cucumbers from the salt water and rinse. Add the cucumbers to the spicy mixture and mix until the cucumbers are all well coated. Stuff the cucumbers into a 1/2-gallon glass jar, pressing firmly until filled.
Dissolve the sugar in the remaining 1/3 cup water and pour over the cucumbers. Cover tightly. Let sit in a cool, dark place for 2 to 3 days before opening to see if it's ripe. The cucumbers should be sour and have absorbed the salt and flavors of the seasoning. Refrigerate after opening. It will keep for almost 2 weeks in the refrigerator.


Read More http://www.epicurious.com/recipes/food/views/Cucumber-Kimchi-Oi-Gimchi-353209#ixzz1kJaQEg1p


Read More http://www.epicurious.com/recipes/food/views/Cucumber-Kimchi-Oi-Gimchi-353209#ixzz1kJaKs4Lp

Korean Tacos, idea 1

Korean BBQ Short Ribs:
3 pounds flanken-style beef short ribs
1 cup soy sauce
1/2 cup brown sugar
1/3 cup mirin
1/4 cup sesame oil
6 cloves garlic
6 scallions
2 teaspoons fresh peeled ginger

Korean-Style Slaw:
3 cups Napa cabbage, chopped
1 cup daikon, diced into matchsticks
1 cup bean sprouts
6 scallions, diced
3 tablespoons cilantro, chopped
1 lime, juiced
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sriracha or chili pepper sauce
1 tablespoon extra virgin olive oil

For assembly:
10-15 yellow corn tortillas
sriracha

Begin by cutting off excess fat from the short ribs. You can also remove the membrane under the bone side of the rib. Place in a large flat dish or in a zip-top bag.

In a food processor, blend together soy sauce, brown sugar, mirin, sesame oil, garlic, scallions and ginger. Reserve 1/2 cup of sauce and store in an airtight container in the refrigerator. Pour the rest of the sauce over the short ribs, ensuring all ribs are covered. Seal tightly and allow to marinate in the refrigerator for up to 24 hours.

To prepare the slaw: Place Napa cabbage, daikon, spouts, scallions and cilantro together in a medium to large bowl. In a small bowl, whisk together lime juice, soy sauce, mirin and sriracha. Slowly whisk in olive oil. Pour dressing over vegetables and toss to coat. Store covered in the fridge until ready to serve.

Reduce the extra marinade ingredients in a small saucepan over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl to drizzle on tacos.

Heat your grill to 550° F or so**. The intent here is to flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the grill. Cook for three minutes and flip. Cook an additional three minutes, wrap in foil and set aside.

Lower grill heat to medium. Place corn tortillas on the grill. Flip after 45 seconds. Grill for another 45 seconds and remove.

Cut short ribs into strips, avoiding the bones. Assemble your Korean tacos: Corn tortilla, barbecued short ribs, a drizzle of Korean barbecue sauce, Napa cabbage slaw and extra sriracha to match your tastes. Serve immediately.

**If you are doing chicken, you will want to lower the heat a bit and extend the cooking time.


Makes 10-15 Korean BBQ tacos.

Oatmeal, Fig, And Walnut Bars

Ingredients

Filling:
2 cups chopped stemmed dried figs (10 to 11 ounces)
1 cup water
6 tablespoons sugar
Pinch of salt
1 1/2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1 cup walnuts, toasted, coarsely chopped

Crust:
Nonstick vegetable oil spray
1 3/4 cups old-fashioned oats
13/4 cups all purpose flour
1 1/4 cups (packed) dark brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) chilled vegan "butter" (such as Earth Balance) or margarine, cut into 1/2-inch cubes
1 cup powdered sugar
Preparation

For filling:
Combine first 4 ingredients in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Reduce heat to low. Cover and simmer 5 minutes. Uncover and simmer until figs are very soft and filling is thick, stirring often, about 10 minutes. Mix in lemon juice and vanilla, then walnuts. Cool completely. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

For crust:
Position rack in top third of oven and preheat to 350°F. Spray 13x9x2- inch metal baking pan with nonstick spray. Combine oats and next 5 ingredients in large bowl and whisk to blend. Add cubed "butter." Using fingertips, blend until mixture forms small moist clumps.

Firmly press half of crust mixture (about 3 cups) over bottom of prepared pan. Spread filling evenly over crust. Sprinkle remaining crust mixture over filling; press to adhere.

Bake bars until deep brown and firm to touch, about 35 minutes. Cool in pan on rack. Cut crosswise into 6 strips. Make 8 lengthwise cuts, forming 2x1-inch bars. DO AHEAD: Can be made 1 day ahead. Cover pan with foil; store at room temperature.

Place powdered sugar in medium bowl. Using narrow spatula, remove as many bars as desired from pan. Roll half of bars in powdered sugar to coat. Arrange coated bars and plain bars alternately on platter.

Test kitchen tip: For longer storage, cover pan and chill. Bars will keep one week, but crust will soften.

African Curried Coconut Soup with Chickpeas

Ingredients

2 tablespoons canola oil
1 medium onion (about 6 ounces), chopped
1 medium red bell pepper (about 6 ounces), chopped
1 jalapeño chili, seeded and finely chopped
2 large cloves garlic, finely chopped
2 cups low-sodium vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
1 cup chopped tomatoes, seeded and peeled, fresh or canned (see Cook's Tip)
1 teaspoon mild curry powder
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 (14-ounce) can light coconut milk
3/4 cup cooked white or brown rice
2 tablespoons chopped fresh cilantro or parsley
Preparation

In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

Cook's Tip: To peel fresh tomatoes, bring a medium stockpot filled with water to a boil over high heat; drop in the tomatoes and boil 20 seconds. Drain and rinse under cold-running water. Peel off the skins.

Chana Masala

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 to 3 garlic cloves, minced
Two 15- to 16-ounce cans chickpeas, drained and rinsed
1 to 2 teaspoons garam masala or good-quality curry powder
1/2 teaspoon turmeric
2 teaspoons grated fresh or jarred ginger
2 large tomatoes, diced
1 tablespoon lemon juice
1/4 cup minced fresh cilantro, or to taste
Salt to taste
Hot cooked grain (rice, quinoa, or couscous), optional
Preparation

1. Heat the oil in a wide skillet. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden.

2. Add the chickpeas, garam masala, turmeric, ginger, tomatoes, lemon juice, and about 1/4 cup water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently. This should be moist and stewlike, but not soupy; add a little more water, if needed.

3. Stir in the cilantro and season with salt. Serve on its own in shallow bowls or over a hot cooked grain, if desired.

Seitan and Polenta Skillet

Ingredients

One 18-ounce tube polenta
1 1/2 tablespoons olive oil
Cooking oil spray, optional
1 tablespoon reduced-sodium soy sauce
1 pound seitan, cut into bite-size pieces or strips
4 large or 6 medium stalks bok choy, with leaves, sliced crosswise
5 to 6 ounces baby spinach
4 scallions, sliced
1 tablespoon balsamic vinegar, or more to taste
1/4 cup oil-packed sliced sun-dried tomatoes, optional
Salt and freshly ground pepper to taste
Preparation

1. Cut the puckered ends off the polenta, then slice ½ inch thick. Cut each slice into 4 little wedges.

2. Heat a wide nonstick skillet. Add a drop of the oil and spread it around with a paper towel to create a very light coat, or use cooking oil spray. Add the polenta wedges; cook in a single layer over medium heat until lightly browned, about 5 minutes on each side.

3. Transfer the polenta to a plate. Heat the oil and soy sauce slowly in the same skillet. Before they get too hot, add the seitan and stir well. Raise the heat to medium-high and sauté, stirring frequently, for 5 minutes. Stir in the bok choy, spinach, and scallions, then cover and cook until just wilted, 1 to 2 minutes.

4. Sprinkle in vinegar to taste. Gently fold in the polenta wedges and sun-dried tomatoes, if using, Season with salt and pepper and serve at once.

Wasabi Arugula Chickpea Salad

Ingredients:

Greens of your choice, for 4-6 people ( I used arugula, aka. rocket)
1 Carrot, shredded
2 TSP EFA Antioxidant Oil Blend
3/4 CUP Celery, chopped
1 Mango, chopped
1/3 CUP Toasted Slivered Almonds
1 Recipe Wasabi Chickpeas, below
1 Recipe Avocado Wasabi dressing, below/li>
Fresh Cracked Black Pepper
Wasabi-Tamari Chickpeas:

2 TSP EFA Antioxidant Oil Blend1 CUP Chickpeas
1 TSP Wasabi Powder
1 TSP Sugar
1 TBS BRAGGS Soy Sauce
Avocado Wasabi Dressing:

1 Ripe Avocado, diced
2 TSP White Wine Vinegar
3 TBS Hummus, plain or garlic
1 TSP Stoneground Mustard
1/2 TSP Salt
2 TSP Wasabi Powder
1/3 Cup EFA Antioxidant Oil Blend
Directions:

Whisk dressing ingredients together, except for EFA oil, until smooth.
Slowly add EFA oil until emulsified and smooth, refrigerate.
Toast almonds, set aside.
Mix wasabi-tamari chickpeas and set aside.
In large bowl, add your salad ingredients and wasabi-tamari chickpeas (leave some almonds and chickpeas for garnish).
Toss with dressing to lightly coat.
Dish salad, garnish and crack fresh black pepper over the top. Serve immediately!

Quinoa Salad

This quick vegan Quinoa Salad is a delicious snack or side and ready in 15 mins or less!

Ingredients:

1 cup of water
1/2 cup of Quinoa
1 Cucumber
1 Tomato
1 Cup of Sugar Snap Peas
Kidney Beans
2 tsp Apple Cider Vinegar
Fresh squeezed lemon
Salt & Pepper
Directions:

Boil 1 cup of water then add 1/2 cup Quinoa, cover with lid and simmer for 15 minutes
While that is cooking...fill your bowl with whatever you have in the fridge. I used: Cucumber, Tomato, Sugar Snap Peas & Kidney Beans
Add the cooked Quinoa, mix all together, top with salt/pepper, a couple of tsp's of Apple Cider Vinegar and some fresh squeezed lemon

Celery Soup

From: http://www.therawtarian.com/raw-cream-celery-soup-recipe

Ingredients:
1 cup of roughly chopped celery
1/4 cup cashews
1/2 garlic clove
3/4 cup water
1/2 to 3/4 teaspoon celtic sea salt
1/2 cup finely chopped celery (reserve - do not blend)

Preparation:

1. Add all of the raw cream of celery soup recipe ingredients (except the last 1/2 cup of celery) to your high-speed blender.

2. Blend in your high-speed blender. Start blending on low and work your way all the way up to high. Blend for a very long time so that the stringiness is blended and so that the soup recipe warms up nicely from the speed of your blender.

3. Place your 1/2 cup chopped celery into a bowl. Pour blended celery soup mixture on top of the chopped celery. Mix gently with a spoon.

4. Serve immediately. For an added touch, garnish with thinly sliced avocado.

This raw cream of celery soup recipe makes enough for one big bowl or two very small appetizer cups.

Lavender chocolate bars

Ingredients

1 cup liquid coconut oil
3 tablespoons agave syrup
1/4 cup fresh lavender flowers or 1 1/2 tablespoons dried
3/4 cup cacao powder
1/4 cup almond butter
1 cup almonds, coarsely chopped by pulsing in food processor
1 cup raisins
1/3 cup sliced almonds
Preparation

In the high-speed blender, combine the coconut oil, agave syrup, and lavender flowers. Process for 30 to 60 seconds, checking that the mixture is not getting too hot, until smooth. Add the cacao and almond butter and blend slowly on low speed until well mixed.

Transfer to a mixing bowl, add the chopped almonds and raisins, and mix well.

Spread the mixture onto a sheet tray lined with parchment paper in a 1⁄2 to 1- inch layer. Top with the sliced almonds. Place in the freezer to chill until solid, about 15 minutes. Break into pieces and serve.

Will keep for a month or more in the freezer.

Rick Bayless's Mojo de Ajo

Slow Roasted Garlic Mojo
Mojo de Ajo
Makes about 3 cups mojo de ajo (made with 2 cups of oil)

Recipe from Season 7 Mexico - One Plate at a Time

INGREDIENTS
4 large heads garlic
OR 10 ounces (about 1 3/4 cups) peeled garlic cloves
2 or 3 cups fruity olive oil
1 teaspoon salt
1/2 cup fresh lime juice

DIRECTIONS
Heat the oven to 325 degrees. Break the heads of garlic apart, then mash each clove (a fist against the side of a knife is what I do) to release the clove from its papery skin; if using already-peeled garlic, scoop the cloves into a heavy plastic bag and use a rolling pin to mash them slightly.

Stir together the garlic, oil and salt in an 8x8-inch baking pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 minutes.

Add the lime juice and return to the oven for 20 minutes for the garlic to absorb the lime and turn golden brown. (If you’re using the larger quantity of oil, ladle off 1 cup—no garlic cloves—and store it in a cool dry place for use in salad dressing or sautéing.)

Using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree. Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness. The mojo will last for up to three months as long as the garlic stays submerged under the oil.