Thursday, March 29, 2012

CHECK OUT MY MCDOUGALL VIDEO!



I ATTENDED THE MCDOUGALL ADVANCED STUDY WEEKEND IN SANTA ROSA, CA AT THE FLAMINGO HOTEL. THEY FILMED A LITTLE VIDEO OF ME TALKING ABOUT MY EXPERIENCE. CHECK IT OUT!
-BENJAMIN

Thursday, March 8, 2012

Spiced Sweet Potato Steak Fries

As you can tell from Omarian and Frida Khalo's thumbs up we like these fries A LOT!

I made a batch for our Wednesday burger night and they were devoured. No leftovers. The cries of MORE rang out as early as breakfast the next morning and I had to explain how we don't have enough time in the morning to bake sweet potatoes for breakfast...well that may not actually be true but...

Speaking of what's true and what is not true. If you are still confused (I need the reminder every year myself so dont feel bad) about the difference between the so called "yam" and the sweet potato check this page from the library of congress.

For our purposes here we used what is referred to in the USA as a jewel yam or as I often need to refer to them at the market the "orange ones":.

These take about 10 minutes to assemble and 35-35 minutes to bake.

Its pretty simple stuff. Let's ROLL!!!

SPICED SWEET POTATO STEAK FRIES

Preheat oven to 425 degrees (thanks chris!)
3-4 medium sized sweet potatoes
2 TBLS reduced-sodium tamari (water may be substituted for an even lower sodium option)
365 brand Valle del Sol Chili Powder (you may have noticed that this is my go-to spice for almost anything!)
Cinnamon

Wash and scrub the potatoes.
Slice in 4 inch sections. Generally this is halving the potatoes unless they are really big or oddly shaped.
Then quarter them lengthwise and cut the quarters in half. Roughly speaking each 4inch section should produce eight fries. 

 Place the potatoes in a larg mixing bowl. Pour tamari (or water) over them and toss to evenly coat.
 Arrange on silpat lined baking sheet with the cut side down.
 sprinkle liberal amounts of chili powder and a restrained amount of cinnamon.
 turn the potatoes over to expose the naked side and sprinkle more spices on.

Cover with foil and bake for 20 minutes.

Remove foil. Flip the potatoes over 4-5 at a time with a spatula and return to the oven without the foil and brown for an additional 10 minutes or to your desire texture,.

Don't be afraid when the come out looking like this. The tamari and spices will burn a bit on the silpat but your taters will be fine.
 Remove carefully with spatula and serve with ketchup, hot sauce, salsa, BBQ sauce, chipotle spiked vegan mayo (tofu based not oil based)  or simply eat out of the pan with no dip. :)


Veronika is a fan as well. Really I had to practically beg her to stop eating them so fast so I could take a picture!
To Your Health,
benjamin

Saturday, March 3, 2012

BBQ Seitan Sandwiches

BBQ Seitan Sandwich on a ONE BUN with a side of tri-color potato salad
Full disclosure this is my wife's recipe. She rocks these once every 2 weeks or so. They are always delicious. Of course this recipe is my twist on it. Since we try to avoid oil at all costs it takes some label reading top find a "clean" BBQ sauce. The one if used for this batch was from Organicville.

BBQ Seitan sandwiches with grilled onions, peppers, and mushrooms
These oil-free grilled sandwiches were inspired by the tasty subs we used to eat at a cheese steak place in San Francisco.
Preparation Time:  5-10 minutes
Cooking Time:  20 minutes
Servings: 3-4
2 packages of Sliced Seitan (smoked if available) Chopped/Sliced about a ¼ inch thick.
½ small onion sliced
½ bell pepper sliced
½ cup of sliced mushrooms
onion powder
garlic powder
black pepper
365 chili powder valle de sol
BBQ sauce
Heat a non-stick skillet over medium-high heat.
Add onions, peppers, and mushrooms. Saute for a few minutes. As they start to stick release them by adding some water or broth just a few tablespoons at a time. Season with the spices. As much or as little as you like. Set aside onece the onions are sufficiently browned and cooked through. Set aside.
Keep pan nice and hot. Add seitan and another tablespoon of broth or water. Sprinkle meat with spices. Brown stirring frequently until meat is nice and browned. Don’t be afraid to get some nice char on some of the meat. It is hard to get it too browned when you are using non-stick. Continue to add liquid as it evaporates. Just enough to keep the bottom of the pan moist and the meat “moving”.
Once the meat is browned add about ½ to ¾ of a cup of bbq sauce. Just enough to coat the meat. Heat for 30 seconds stirring the whole time and turn off the heat.
Assemble sandwiches by layering meat and pepper mix adding any additional hot sauce you may require. If you are like my friend Wade you always require more condiments. We call this "THE WORK". The work is important. Remember that. 

To your health,

Benjamin

Printfriendly