Tag Archives: vegan

April is Time for…Mustard Greens!!!

4 Apr

Mustard GreensMustard greens are one my favorite seasonal greens; too bad I only find them in April, if lucky May. I just had my first encounter with them last Saturday at the Alemany Farmer’s Market. They’re like lovers who only come around in Spring time… and are always welcomed. And at $1 a bunch, they are one hell of a cheap date. And since each bunch is enough for roughly four portions, that means a quarter each time I enjoy these babies in a meal! Excellent. They are great either cooked or raw; either way you want to shred and slice them up. For salads, you can just mix them with other greens – goes great with arugula or red leafed lettuce – and use a lime based vinaigrette or something Asian oriented like roasted sesame oil and soy sauce. These choices of dressing will counterbalance the greens’ pungent flavor very nicely. As far as cooking goes, the simplest way is also my favorite: using sesame or peanut oil and one chopped garlic clove for each cup of cut up greens, sautee the garlic and fry the greens very quickly. If you want to get more complex, just add leeks, shallots and even mushrooms to the sautteing move beforehand. Add a dash of soy sauce and enjoy!

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Persimmon Papaya Salad

5 Nov

The hachiya persimmon is pretty much my favorite fruit of all – and coming from a fruit lover like I am, that means a lot. But that’s not a fruit for amateurs: you have to know when it’s ripe – about exactly when it looks like it’s almost going bad. Then it’s all juice and creamy and so messy it’s almost hard to eat. I usually cut it in quarters and scoop the meat out with a spoon. It’s sweet, flavorful and has got that life giving power in it, oozes with prana. And then there’s papaya – I grew up eating it in Brazil, it’s good for you, I like it but it’s kind of bland. So I came up with this fruit salad which has a nice ton sur ton┬ávisual to it and it’s simple yet full of surprises.

2 ripe hachiya ripe persimmons, cut in slices

2 cups cubed ripe papaya

Just mix the fruit and serve it in bowls.

But if you want to kick it up a notch, let’s say, in a dinner party, try sprinkling some cinnamon on it. Or the grainy contents of a vanilla bean (sooo good!). And to enrich it, you could serve it a la mode, with a scoop of vanilla ice cream on the side. Or if you want to go richer but vegan, try doing it a la mode tropicale, with dairy free coconut ice cream. My favorite brand is Coconut Bliss, in particular their Naked Coconut flavor.

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