Thursday, September 17, 2009

Yum Recipe and news about the food industry

Hey all!
Today is a good day...just finished my miso soup and loving the cloudy day around me...was on the internet and ran across 2 interesting things, a recipe listed on VegNews Mag from chef Tal Ronnen's new cookbook "The Conscious Cook" and an article in Time Magazine about the high price of cheap food.

Yummy Quinoa Salad:

Serves 4

What You Need:

For the quinoa:
1 cup quinoa, cooked in vegetable stock according to package directions and cooled to room temperature
½ jalapeƱo, minced
1 tablespoon fresh cilantro, minced
1 tablespoon extra virgin olive oil
Juice of 1 lime
Salt and freshly ground black pepper to taste

For the sweet potatoes:
1 sweet potato, peeled and ½-inch diced
2 teaspoons extra virgin olive oil
Sea salt and freshly ground black pepper

For the dressing:
2 tomatillos in olive oil, skins removed
3 tablespoons plus 1 teaspoon extra virgin olive oil
1 tablespoon rice vinegar
¼ cup chopped fresh cilantro
1 teaspoon light agave nectar

For the tortilla strips:
Canola oil
2 corn tortillas, cut into ¼-inch strips
1 teaspoon Cajun seasoning

To serve:
2 avocados, diced

What You Do:
1. In a medium bowl, place all of the quinoa ingredients and toss to combine. Preheat oven to 400 degrees. In a small bowl, toss sweet potatoes with olive oil, and season with salt and pepper. Spread in a single layer on a baking sheet and roast for 15 minutes, or until soft in the middle and lightly browned.

2. Lower oven to 350 degrees. In a small bowl, toss tomatillos with 1 teaspoon of olive oil. Place on a baking sheet and roast for 15 minutes. Transfer to a food processor, add vinegar, cilantro, and agave nectar, and pulse to combine. With the motor running, pour in remaining olive oil in a thin stream and continue blending until emulsified. Season with salt and pepper.

3. Into a small, heavy pot add 2 inches canola oil, and heat until oil shimmers. Add tortilla strips and fry until crisp and browned, 1 to 2 minutes. Drain on paper towels and sprinkle with Cajun seasoning.

4. Place a 3-inch ring mold in the center of a salad plate. Fill with ¼ of the quinoa mixture and press down to pack the mold, smoothing the top. Place ¼ of the sweet potato pieces on top of the quinoa and press down gently. Top with ¼ of the avocado and press down gently. Carefully remove the mold. Repeat on the remaining salad plates.

5. Carefully place 2 tortilla strips parallel to each other about 1 inch apart on top of each timbale. Place 2 more tortilla strips perpendicular on top of those. Top with microgreens and drizzle dressing around the timbales.

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