JUNK OUT OF HOSPITAL CAFETERIAS / YEAH

In one of his latest health campaigns, New York Mayor Michael Bloomberg, of the no-smoking fame, is aiming to banish sugary and fatty foods from both public and private hospitals.  This ban, as I understand, is voluntary.

This cafeteria crackdown will ban deep fryers, make leafy green salads a mandatory option and allow only healthy snacks. At least half of all sandwiches and salads must be made or served with whole grains. (WHY not all???)  

And this ban is controversial???  Critics say Bloomberg is running a "nanny" state.  How hypocritical is it for hospitals to serve unhealthy food to patients and their staff  who are suffering from obesity and other health problems?  Who has ever gone to a new physician only to find that this so-called health professional is obese?  Most often there is little or no discussion of nutrition, a topic that other doctors feel is the key to GOOD health and disease reversal.  When was the last time your doctor advised you to drink your greens?

Is this another half-cocked, unmerited Bloomberg idea?  I think not!  Maybe the next step will be vegetarian???

Read the full story:  http://www.isciencetimes.com/articles/3844/20120927/bloomberg-s-latest-plan-will-remove-junk.htm

WARM LEEK SALAD

warm leek salad

I'm not sure why I never posted this amazing recipe.  It was a favorite of mine at The Garden, a lovely off-beat vegetarian restaurant in Red Bank, NJ,  owned and operated by a very talented Turkish man.  Who knew he'd give me the recipe just by simply asking?

INGREDIENTS:

3 bunches leeks, cut horizontally. Using the whites, but these into slices and place them in cool water for 10 minutes to clean out the sand.  The sand will soak to the bottom.

1 bag carrots, slice diagonally

1 red onion

3/4 cup brown rice, cook and set aside

2 tomatoes, dice

1 Tbsp. olive oil

DIRECTIONS:

Heat oil in a large pot over low flame.

Saute onions in the oil, keeping flame low.

red onions add a sweetness to this dish

Add leeks and continue to saute for 5 minutes.

onions and leeks saute together

Add carrots.  Add tomatoes.

Simmer with the lid on until the carrots are tender (25 to 30 minutes).  Test with a fork - if it goes thru easily, it's ready.

Turn off the heat and add the cooked rice.  Stir all together.  Serve warm.

The leftovers can be served warmed up OR cold.  Good either way!

served with my leftover Kofta

STEWED VEGGIES ON RICE

my garden okra and eggplant

INGREDIENTS:

1 Tbsp. olive oil

1 large onion, diced

1 eggplant, peeled and diced

1 green pepper, chopped

2 cans diced tomatoes with olive oil and basil

approximately a doz okra, trim and slice

3 sprigs of oregano, remove stems and chop

1 tsp basil (more if none in the tomatoes)

1/2 tsp thyme

salt and pepper

cooked brown rice

DIRECTIONS:

Saute the onion in the olive oil and a bit of salt.

Add the eggplant and saute a few minutes.  Add the remaining ingredients, bring to a boil, cover and reduce heat to simmer.  Cook at least 45 minutes.  Delicious served over brown rice.  Even better the next day.

simmering on the stove

the best way to cook rice

I purchased my rice cooker about 10

yrs. ago at an Asian market,

well worth the price



SAUSAGE SANDWICH

 

a very good product

 

INGREDIENTS:

 

1 white onion, cut in half and sliced

1 red onion, cut in half and sliced

2 Tbsp. olive oil

Vegan Italian Sausage

Vegenaise

Pesto sauce

whole wheat rolls, lightly grilled

 

 

DIRECTIONS:

 

Combine the oil and onions and saute either in a skillet on the stove top OR in a pan on the grill.  Cook till well done and start to brown.

 

Grill the sausage.  These don't take long.  Towards the end of the cooking time, grill the rolls.

 

For the sandwich: 

 

Spread one half of the roll with pesto, the other with Vegenaise.  Cut the sausage in half lengthwise and crosswise.  Layer on your roll.  Smother the sausage with the cooked onions.

 

DELICIOUS

QUICK SAUTEED GREENS

a quick tasty dinner

INGREDIENTS:

3 Tbsp. olive oil

1 red onion, quartered then sliced thin

1 bag baby spinach, remove large stems and chopped

1 - 2 cups frozen peas

1 tsp basil

1 tsp oregano

salt and pepper to taste

water as needed

splash of balsamic vinegar

1 pkg gnocchi, prepared right before serving

DIRECTIONS:



Saute the red onion in the oil, adding a bit of salt.

Next add the spinach, peas, basil, oregano, salt and pepper.  Continue to saute, cover and let greens steam.  Add water if it starts to look dry and in need of steaming liquid. 

When finished, add a splash of balsamic vinegar.  Toss into the fresh drained gnocchi and serve with Vegan Parmesan cheese.

VEGETARIAN KOFTA

Kofta served with peanut sauce

INGREDIENTS:

1 cup bulgur

2 cups vegetable stock

1 can black beans, drain and rinse

2 Tbsp. olive oil

1 onion, finely chopped

3 cloves garlic, minced

1 tsp. ground cumin

1 tsp. ground coriander

2 Tbsp. chopped fresh cilantro

1 tsp. hot pepper sauce

egg replacer, equivalent of 1 egg OR use 1 egg

1 cup stale whole wheat flat bread, cut into small cubes

1 cup skim milk or soy or almond, etc

salt and pepper to taste

DIRECTIONS:

Combine the bulgur wheat and veggie stock in a saucepan.  Bring to a boil, then simmer for about 10 minutes, or until liquid has been absorbed.  Set aside to cool.

Meanwhile, in a food processor, combine the beans, oil, onion, garlic, cumin, coriander, cilantro, hot sauce, and the egg replacer.  Process lightly till just mashed and fairly smooth.  Place into a large bowl.

Soak the bread in milk, then squeeze out the excess;  add to the bean mixture along with the bulgur. Mix using your hands until everything is well blended.  Cover and refrigerate for 1 hour or until firm.

Preheat the oven to 425 degrees.

Wet your hands and form the kofta into whatever shapes you desire.  I choose the croquette shape over oval or circular.  I placed mine on parchment paper, sprayed lightly with olive oil and baked for 15 minutes.

Kofta ready to bake

I served mine with peanut sauce and a

side of creamed mustard greens.



CREAMED MUSTARD GREENS

fresh mustard greens

recipe inspired by a visit to a local eatery

INGREDIENTS:

large bag of mustard greens, washed and stems removed

1 recipe white sauce (below)

DIRECTIONS:

Bring a pot of water to a boil.  Add the greens and let them simmer for 15 minutes.  Drain, shock with cold water to keep their beautiful color. 

Drain well and wring them out with your hands.  Chop very small.  Mix into the white sauce.

cooking mustard greens

the white sauce

white sauce:

2 Tbsp. Earth Balance

1/4 tsp. pepper

2 Tbsp. flour

1/8 tsp. nutmeg

1 cup milk (any kind)

1/4 tsp. salt

Melt the Earth Balance in a sauce pan.  Stir in the flour till dissolved.  Pour in the milk.  Continue to stir till smooth.  (use a whisk)  Add seasonings and cook till thickened.  

my dinner: Vegetarian Kofta with peanut sauce

 and Creamed Mustard Greens