I seem to always think of green beans around Thanksgiving time. Among my traditional variations are the wild mushroom green bean casserole, saute beans with slivered almonds and garlicky green beans.

Other than tradition, there’s nothing holding us back in bringing these to a Fourth of July celebration. This year, I was inspired by an appetizer at one of my favorite Houston establishments, Natachees’ Supper N’ Punch, where they serve a version of these with a ranch sauce.

These make a lovely [...]]]>

I seem to always think of green beans around Thanksgiving time. Among my traditional variations are the wild mushroom green bean casserole, saute beans with slivered almonds and garlicky green beans.

Other than tradition, there’s nothing holding us back in bringing these to a Fourth of July celebration. This year, I was inspired by an appetizer at one of my favorite Houston establishments, Natachees’ Supper N’ Punch, where they serve a version of these with a ranch sauce.

These make a lovely appetizer, coupled with your favorite dipping sauce, or try mine.

• 1 pound green beans, ends trimmed
• 1 cup flour
• 1 cup beer
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper

Start by washing the beans throughly. Aren’t they pretty?

Freshly washed brightly colored green beans

Bring 4 cups of water to boil and salt with salt. Blanch for a couple of minutes.

Blanching green beans in salted water

Stop the cooking process by shocking the beans in ice water. Once cool, set aside and drain fully.

To stop the cooking process, place the green beans immediately in ice water for a few minutes, the drain and dry fully

While cooling, prepare the batter. Mix the flour spices and beer in with a whisk.

It's ok if the beer foams a bit. For this recipe, I used Stella Artois

Hand coat each green bean.

Hand coat each bean separately

And fry in oil at 375 degrees until golden brown.

Deep fry until the batter is golden brown

Let them cool slightly, but serve them immediately.

Allow them to cool for a bit, but serve immediately

If you’d like a dipping sauce, try this cool and spicy ranch.

1/2 cup vegan mayonnaise

3 tablespoons vegan sour cream

1/2 teaspoon garlic powder

1/8 teaspoon salt

1/2 teaspoon onion powder

Black pepper to taste

1 teaspoon dried parsley

1 tablespoon apple cider vinegar

1/2 teaspoon your favorite hot sauce (I use Lime Chili Cholula)

Mix all and serve.

Serve with your favorite dipping sauces, and try my cool and spicy ranch

“Joel Luks Jacobs, make hummus,” dad says in an authoritative imperative, using a guttural and rough sounding “h.”

Very Fiddler on the Roof-like of him.

No please or thank you. He used my full name. That’s when you know your family means business.

They like their hummus, well, my hummus, and that means I have to keep a seemingly bottomless supply coming. And there is nothing like the traditional: Chickpeas, tahini, cumin, olive oil, salt, pepper, and a touch of sumac berries, parsley [...]]]>

“Joel Luks Jacobs, make hummus,” dad says in an authoritative imperative, using a guttural and rough sounding “h.”

Very Fiddler on the Roof-like of him.

No please or thank you. He used my full name. That’s when you know your family means business.

They like their hummus, well, my hummus, and that means I have to keep a seemingly bottomless supply coming. And there is nothing like the traditional: Chickpeas, tahini, cumin, olive oil, salt, pepper, and a touch of sumac berries, parsley and more olive oil. Thats my basic.

Sometimes I vary with paprika, curry, fenugreek or whatever happens to be at arms-lenght, but essentially, it is still a somewhat conventional hummus.

Messing beyond that is risky business in my family with threat of being temporarily abolished from any culinary activities, that’s until the next meal. So, when I found myself without chickpeas, I had to do something.

The only beans left were white beans, which could pass for chickpeas. But rather than trying to make them be something they are not, I used a slightly different technique.

So now for something completely different.

I grabbed whatever goes with white beans and mushed it up into a white truffle white bean hummus with mushrooms and thyme.

• 1 1/2 cups sliced white mushrooms
• 2 shallots, thinly sliced
• 2 cloves of garlic, minced
• 2 teaspoons fresh thyme
• 1/4 cup white wine, the kind you would drink
• 1 tablespoon Earthy Balance vegan butter
• One 8 oz can of white cannellini beans, drained and rinsed
• 1/2 teaspoon white truffle oil
• 1/4 cup olive oil
• salt and pepper to taste

Clean the mushrooms really well with a towel or brush. It is a travesty to use water as they will absorb it. Chop them finely.

Snowy white button mushrooms work beautifully, but feel free to use whatever you have on hand

Saute the shallots on medium heat on a tablespoon of olive oil for 5 minutes until translucent and slightly caramelized. Toss in the garlic, cook for a minute, then the mushrooms. Attempt a professional-style flamboyant flicks of the wrist. Once cooked, season with salt, pepper and half of the thyme. Deglaze with the wine and cook down. Add in the butter, melt and set aside.

Tossing a bit of butter always helps with a little creaminess. Vegan butter that is.

Place all the ingredients in a food processor and process still smooth. Garnish with a little more thyme, black pepper, a drizzle of white truffle oil and serve with crostini, veggies, or whatever floats your foodie boat.

Pick a gorgeous white bowl, toss in some fresh thyme, black pepper and a drizzle of white truffle oil

It was a hit. So I remained in the kitchen for the remainder of my visit.

I am trying to still figure out if it was a good thing. For me that is.

Raw cuisine requires an abundance of creativity as it defies the Western idea of acceptable sustenance. On a personal level, treating myself to a raw restaurant is always enlightening as it teaches me a few things about new ingredients, techniques, flavors and presentation.

Perusing menus online helped convince my family to follow me on my pilgrimage and quest for darn good eats. We chose wisely.

My cyber research took me to Live Organic Food Bar. Nestled in a busy street consisting of [...]]]>

Raw cuisine requires an abundance of creativity as it defies the Western idea of acceptable sustenance. On a personal level, treating myself to a raw restaurant is always enlightening as it teaches me a few things about new ingredients, techniques, flavors and presentation.

Perusing menus online helped convince my family to follow me on my pilgrimage and quest for darn good eats. We chose wisely.

My cyber research took me to Live Organic Food Bar. Nestled in a busy street consisting of mainly small boutique-style restaurants and shops, Live had the advantage of being easily accessible by a subway stating directly across. Especially for those whose Northern blood has thinned out in favor of Southern heat, humidity and hospitality, the trek was quite easy and non-eventful. However, the experience could only be describe in one word: ridiculous (in the exquisite sense of the word).

I held back my y’alls in favor of my Canadian “ehs” and “outs.” I wanted to blend in the with locals.

The establishment is vibrant and visually wakes you up with complimentary green and orange hues with a comfortable and fresh ambiance. And the food is equally visually effervescent: Colorful while combining varying textures and flavors to entertain you for days, keeping you nutritionally superhuman.

Chef Jennifer Italiano rocked my gourmand world. Believing that the only processing of food should happen by the body, Live’s cuisine follows the mantra that taste is worth a thousand words. My non-vegan family savored every bite.

Where do we start?

Green Kick Organic Juice: Pear, kale, ginger, dandelion, lemon with added Hemp Protein, an optimal, perfect super food. Gentle and light, these were a fete in my mouth.

Green Electricity: Kale, apple, grapefruit, coriander, ginger, lemon. Add Spirulina for antioxidant detoxification & energizing protein. Truly an energizing elixir.

Temptation. I wanted to start with the enticing martinis – the “London” seemed awesome with organic bulldog gin and bitters, fresh apple, blueberries, sparkling water & agave garnished with a sprig of rosemary - but given that my behavior tends to be somewhat unruly when I drink, being in the presence of the maternal unit held me back in favor of the light organic juices.

Initially, we shared the Green Kick Organic Juice. But given the unspoken passive aggressive fight for a larger share pushed me to order another one in the spirit of peaceful existence. Ok, I wanted to try something else.

Both are subtly gentle and although similar in color had very distinct personalities. It was the pear juice that subdued the strong greens and ginger into submission in the Green Kick while stronger citrusy notes coupled beautifully with the coriander and ginger.

When in doubt, order more than necessary right? I have always followed this philosophy thinking we would have some leftovers, and started with three appetizers.

Detox Salad: Kale, arame, dulse, sprouted quinoa, kelp, mixed seeds, avocado, lemon, wheat-free tamari, sprouts

The Detox Salad introduced me to new flavors including arame and kelp noodles. Both I had read about but had yet to experienced. Bold flavors otherwise unable to play together in one dish melded beautifully, the avocados adding a gorgeous creamy element.

Raw Bruschetta: Raw Bar in Toronto: Almond baguettes, balsamic marinated tomatoes, spinach, basil pesto, cashew dill medallions

A personal favorite, the Raw Bruschetta was perhaps one of the most creative and successful translations of a cooked dish to raw cuisine. The almond baguettes mimicked a toasted carby base while the cashew dill medallions simulated rich cheese. I could literally take a bath in the basil pesto while the marinated tomatoes added a nice acidic quality to the melange.

Raw Pecan Sushi Rolls: Pecan and sunflower hummus, carrots, sweet potato in nori with miso maple glaze

Perhaps the most visually stunning dish, Live’s creativity truly emerged in the Raw Pecan Sushi Rolls with the use of the sweet potatoes as traditional Western sushi crunchies. The hummus was sweet while the miso maple glaze surprisingly mimicked a flavorful hoisin. This was gone in seconds.

Raw Beet Ravioli: Sliced beets, herbed cashew spread, baby spinach, balsamic reduction, basil pesto was one of the best translations of cooked to raw cuisine

Raw Falafel: Pumpkin, sunflower balls, sprouted quinoa and parsley tabouli, olives, cucumbers, cherry tomatoes, tahini dressing

Raw Pizza: Buckwheat crust, tomato marinara, marinated spinach, kalamata and green olives, marinated mushrooms, herbed cashew crumble, sprouts

Up close and personal, getting a look at the nut cheese filling, the texture of the beets was quasi al dente allowing for the silky "cheese" to shine through

Raw Spring Rolls: Collard greens, kelp noodles, carrots, cucumbers, celery, black sesame seeds, sprouts with almond chilli sauce

This dressing was ridiculous. Cold pressed olive oil, tahini, apple cider vinegar, dill, garlic, wheat free tamari, celtic sea salt

Rejuvenation Bowl: Burdock root, red cabbage, steamed veggies, tempeh or tofu, topped with choice of creamy tahini or almond chilli sauce

Choosing a main dish was not difficult given that a raw sampler allowed a taste of all of their raw main entrees. The beet ravioli was cleverly assembled using al dente thin slices of beet sandwiched around silky and creamy nut cheese. The accompanying basil pesto added richness and depth.

Equally as creative was the raw falafel mixing pumpkin with sunflower seeds on a bed of sprouted quinoa tabouli. As an avid falafel consumer, I have been disappointed many times by raw falafel tasting too green and bitter. This was quite gentle. It was also mellowed with the exotic tahini dressing, which incidentally, I could totally take a bath in.

We did complement our meal with one of their cooked offerings. The rejuvenation bowl was quite filling, allowing me to sample the robust burdock root for the first time.

Chef Italiano, I am a fan.

It is impossible to finish a meal like this without contemplating the possibility of dessert. A strategic walk to the dessert case with a little help from the friendly staff, I narrowed down to all of them, but only took two home with me.

I had previously learned how to use avocado, dates and chocolate to fashion a raw chocolate mouse, so was eager to see how using coconut one could change it into a rich dense torte.

Chocolate Avocado Torte: rich and delicious, indulgent and orgasmic. I should have bought another slice.

With our tummy’s full, we took dessert home. Acting in a benevolent fashion, I pronounced dessert was to share with my father, which I did, but not too much.

The crust was perfection and the torte was pure indulgent decadence. A slice of tiramisu also found its way home (still not sure how) which in my humble opinion, was the highlight of the evening.

Better than ANY cooked non-vegan dessert. This rocked.

In this case, a picture is worth a thousand words. Ridiculous.

Need I say more?

They ask, “where do you eat?”

I respond, “where do YOU eat?”

Nothing is perhaps more annoying than answering a question with another question, but that specific somewhat mischievous act proves a point. I eat where you eat: at restaurants. Sometimes, even at restaurants that some may think as not having any options for one that abstains from animal products.

Finding vegan fare is not as time consuming and as difficult as most think. Truthfully, the more I go “on the scene” and [...]]]>

They ask, “where do you eat?”

I respond, “where do YOU eat?”

Nothing is perhaps more annoying than answering a question with another question, but that specific somewhat mischievous act proves a point. I eat where you eat: at restaurants. Sometimes, even at restaurants that some may think as not having any options for one that abstains from animal products.

Finding vegan fare is not as time consuming and as difficult as most think. Truthfully, the more I go “on the scene” and speak to real professional chefs, the more I realize that they have an amazing love for pleasing people. And most also love vegetables and know how to cook them really well.

This little exercise started with an email to a couple of PR friends looking for chefs wanting to feature vegan dishes that would be appropriate for thanksgiving. The first response I received was from John Watt, executive chef at Prego, one of Houston’s most sought out trattorias proposing his pan-roasted organic mushrooms with toasted walnut-roasted red pepper sauce and salsa verde.

Local organic mushrooms from Kitchen Pride in Gonzales, Texas, Chef John Watt strives to always use the freshest ingredients available

John’s food philosophy starts with the freshest ingredients, organic and local wherever possible.

These have a delicious earthy aroma

“I believe in keeping it simple, keeping the flavors clean, and using primarily high quality ingredients so you don’t have to do too much to them. A little like Mozart.”

Any reference to classical music I can understand.

Yes, I wanted to eat and was happy to receive the dish

I did not need more encouragement. Just a time, a place, and an empty tummy. I recharged my video camera and went on an adventure.

Lesson learned: It is amazing what can come out of a small kitchen at the hands of a pro.

For a small kitchen, Prego puts out a wide variety of vegetables

Serves 4

• 4-5 tablespoons extra virgin olive oil, divided
• 4 portobello mushrooms, gills removed and cut into halves
• 16 shiitake mushrooms, tips clipped
• 16 oyster mushrooms, tips clipped
• 2 tablespoon finely chopped fresh garlic
• 1 tablespoon finely chopped Italian parsley
• 1 teaspoon white wine
• 1 roasted red pepper, skin and seeds removed
• 1 tablespoon roasted garlic
• 1/4 cup toasted walnuts
• Sea Salt
• Cracked black pepper

In saucepan over medium heat, saute mushrooms with 2 tablespoons of extra virgin olive oil and diced fresh garlic until cooked yet still firm, approximately 3 minutes. Toss in Italian parsley, and season to taste with sea salt and pepper. Deglaze pan with white wine.

A generous sprinkle of parsley adds color and couples well with garlic, olive oil and the white wine

Toasted Walnut-Roasted Red Pepper Sauce

It's amazing how quick this is on a hot grill

Roast the red pepper on a grill or directly on the flame. Sauté with a little garlic and deglaze the pan with white wine.

A little deglaze with white wine brings out the pyro in anyone

Puree together roasted red pepper, roasted garlic, toasted walnuts and remaining olive oil. Season with sea salt and pepper. Press through sieve to remove any lumps.

Passing the pepper walnut puree through a sieve creates a mayo-like silky consistency

Can place in squirt bottle for use and storage.

Salsa Verde

In a blender, emulsify together 1 tablespoon fresh garlic, 1 cup flat leaf parsley, 2 tablespoons fresh lemon juice, 1/2 cup extra virgin olive oil and sea salt & pepper to taste.

To serve, divide mushrooms among 4 plates, mounding in center of plate, and drizzle with salsa verde. Drizzle salsa verde on plate around the mushrooms.

Pan-roasted organic mushrooms with toasted walnut-red pepper sauce and salsa verde

Of course, this is best served and cooked by someone else, with a rich glass of pinot. At least, that was Chef Watt’s idea.

This went really well with a robust pinot

Watch the demo:

[pro-player width='640' height='385' type='video']http://www.youtube.com/watch?v=pWGb_HSGhvU[/pro-player]

Once upon a time, there was a carb obsessed boy.

He would grew up to be a little bit of a computer dork and set-up a website blog to share all his deletable food experiences. All while loving music, talking to his dog and believing that everything is made better with a little sparkle and shine.

He would invite fab chefs to his house to make food for him. While it was under the auspice of “I am writing an article,” the [...]]]>

Once upon a time, there was a carb obsessed boy.

He would grew up to be a little bit of a computer dork and set-up a website blog to share all his deletable food experiences. All while loving music, talking to his dog and believing that everything is made better with a little sparkle and shine.

He would invite fab chefs to his house to make food for him. While it was under the auspice of “I am writing an article,” the end result was a food fest. Even better when it involved carbs.

And he lived happily ever after.

It’s my new thing. Inviting people to do stuff so I learn from the best. Brilliant.

Getting a lesson from Jody Stevens

I start this journey with cake diva Houston celeb and pro baker Jody Stevens, known to her myriad of fans as Jodycakes. While Jody is used to putting together the most elaborate custom cakes including organic, vegan, and everything in between varieties, getting a tutorial for the home cook was something I could not pass up.

Jody is a food tease, and I came to know her as @jodycakes on twitter. She would consistently tell everyone what the newest cupcake-wine pairing at 13 Celsius, one of my favorite local wine bars. From chocolate nutella, pear ginger and the traditional southern red velvet, I was hooked and needed to know more.

Lesson learned?

1. I can’t eat only one cupcakes
2. I can’t eat only two cupcakes
3. I can’t eat only three cupcakes
4. There really isn’t a big secret to vegan baking. It’s quite easy if you learn the substitutions
5. I now know how to make one-dozen delicious pumpkin spice vegan cupcakes with cream cheese frosting
6. Always have a pastry bag

A pastry bag? I was a somewhat unprepared student. I couldn’t find one and had to take a break in the midst of my instructional time to run to Sur La Table to buy one. But it gave me a chance to get to know her better.

One more thing: Jody first inspiration was a really naughty fondant cake themed with gay daddy bears and leather.

Jody’s recipe:

Pumpkin Spice Vegan Cupcakes

• 1/4 cup soy milk
• 1 teaspoon. vinegar, preferably apple cider
• 1 cup all purpose flour, preferably unbleached
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup each vegan sugar and packed brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon each ginger, nutmeg and salt
• 1/8 teaspoon cardamom (optional)
• Dash of ground cloves and allspice
• 1/2 cup pumpkin puree
• 1/4 cup unsweetened apple sauce
• 3 tablespoons canola oil
• 2 teaspoons vanilla extract

Preheat oven to 350 and line 12 count muffin tin with cupcake papers.

In large measuring cup, combine milk & vinegar to create soy “buttermilk. Allow to sit and curdle while preparing all the other ingredients.

In a large mixing bowl, combine sugars and whisk until smooth. Sift together all additional dry ingredients, including the spices and salt into the sugars. Whisk to combine.

In small bowl, stir together pumpkin, applesauce, oil and vanilla.

Pour wet ingredients into dry, adding soy “buttermilk” last. Combine all ingredients until smooth and pour into the prepared pan, filling cups about halfway.

Jody emphasized not to overfill as that would result in uneven baking

Bake for 18-22 minutes or until the tops spring back to a light touch.

These are perfect for breakfast with a little apple butter or cashew nut butter

You can have these just like this. Perhaps with a little apple butter or cashew butter, your favorite jam, or if you need something a little more dressed up, try Jody’s frosting below.

Vegan Cream Cheese Frosting

• 6 tablespoons Vegan Cream Cheese, such as Tofutti brand
• 2 tablespoons Earth Balance Vegan Buttery Sticks
• 1 teaspoon vanilla
• 4 cups confectioners sugar, sifted
• 2-4 tablespoons soy milk (as needed)

Cream together the cream cheese and butter and add vanilla. Add the sugar one cup at a time. If frosting is too thick, you may slowly add soy milk to loosen up to reach the desired consistency.

Is there such thing as too much frosting?

Using a pastry bag an a decorative tip, frosting generously. Pretty, when it comes to baking, is a necessity. Sprinkle with some cinnamon on top for extra jewelry.

A little sprinkle of cinnamon gives a touch of color and a burst of additional spice

I would suggest doubling the recipe.

These are absolutely darling, although they won't last long

Oh. And we filmed a little video demo. Enjoy!

[pro-player width='640' height='385' type='video']http://www.youtube.com/watch?v=kHoN6eoMGsc[/pro-player]

Here is a thought. When omnivores describe food, they start with the protein.

“What are you eating?” I ask.

“Chicken,” they answer.

If we described our food in the same fashion, I wonder truly how many people would give vegan good eats a try.

“What are you eating?” They ask.

“Vegan carrot soup,” I answer. Not very sexy or appealing, as most associate vegan with cardboard like taste visions. So, here is a solution. Let’s over-describe. I propose a new food naming system that attempts [...]]]>

Here is a thought. When omnivores describe food, they start with the protein.

“What are you eating?” I ask.

“Chicken,” they answer.

If we described our food in the same fashion, I wonder truly how many people would give vegan good eats a try.

“What are you eating?” They ask.

“Vegan carrot soup,” I answer. Not very sexy or appealing, as most associate vegan with cardboard like taste visions. So, here is a solution. Let’s over-describe. I propose a new food naming system that attempts to replicate the largest, most horribly written run-on sentence in the hopes of seducing someone down to visible drooling.

So instead, lets describe an food orgasm experience. And leave “vegan” out of it. Blood orange infused coconut carrot bisque with indian aromatics sounds naughty and delicious. Do me.

The carrot bisque has been a staple in my cooking repertoire. A recipe I gently appropriated from Isa Chandra Moskowitz Vegan with a Vengeance, it is perhaps absolute perfection. Until this version. A routine trip to the market turned more exciting when blood oranges were on sale. That’s like Louis Vuitton at 50% off. It just doesn’t happen.

Finding blood oranges on sale is like finding Louis Vuitton at 50% off

Orange and carrot seemed like a natural combination. The sweet flavor of the carrot would be nicely balanced by a little citric acid. Kicking it up with Indian aromatics warms the soul at wintertime.

Baby carrots are gently erfect for this soup

• 3 pounds carrots peeled and chopped (I use baby carrots)
• 1 large onion chopped
• 2 garlic cloves minced
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• Cayenne pepper to taste
• 4 cups (1 quart) low sodium vegetable broth
• 1 can coconut milk
• juice of 2 blood oranges
• 2 Tablespoons Maple Syrup

Heat oil in a stock pot over medium heat. Add onions and cook for 10 minutes until sweet and caramelized.

The smell is always intoxicating

Add the carrots brown slightly, then add in the garlic.

Add the curry, cumin, salt and cayenne pepper stir. Add broth, boil, simmer, and cook covered for 15 minutes. Add coconut milk, blood orange juice, maple syrup, let cool slightly and use an immersion blender to puree.

Adding the coconut milk and the blood orange juice

Serve with a dollop of Tofuti vegan sour cream, a sprinkle of cilantro or your favorite herbs.

Garnish with your favorite herbs, a dollop of vegan sour cream, or anything that is fashionably tied with your theme

As with any recipe that calls for aromatics, this is best done ahead of time to allow the flavors to date, mingle, and marry. So, in terms of holiday planning, this recipe rocks.

Wanna watch me do it? Cook, silly. Cook.

[pro-player width='640' height='385' type='video']http://www.youtube.com/watch?v=834S2iixS9o[/pro-player]

Sometimes, well most often, it is not the message itself but who delivers it that determines if it will be heard or taken seriously. Yes, there is definitely increase in chatter regarding food and health issues, especially as we are faced with the possibility of a declining life expectancy in the United States.

Everyone’s grandmother was right. Eat your veggies.

But when Mark Bittman, bestselling cookbook author, food critic for the New York Times and television personality makes statements like [...]]]>

Sometimes, well most often, it is not the message itself but who delivers it that determines if it will be heard or taken seriously. Yes, there is definitely increase in chatter regarding food and health issues, especially as we are faced with the possibility of a declining life expectancy in the United States.

Everyone’s grandmother was right. Eat your veggies.

But when Mark Bittman, bestselling cookbook author, food critic for the New York Times and television personality makes statements like “eat more fruits and vegetables, less of the other stuff and you live longer,” the audience that is willing to listen grows rather exponentially.

In his TED talk on the way we eat where he explains that we eat too much meat, too few plants, too much fast food and too little home cooking, Bittman puts it out there.

Who’s listening?

[pro-player width='640' height='385' type='video']http://www.youtube.com/watch?v=5YkNkscBEp0[/pro-player]

This is definitely not your usually Mousse. But then again, I am not the usual consumer of foods. Through my work at CultureMap.com, I have had the opportunity to meet some very cool people, creative chefs, and interesting (and colorful) personalities.

While interviewing Elizabeth Harris, a raw gourmet vegan chef and owner of Houston’s first raw vegan restaurant, I happen to reveal an obsession with all things chocolate. Then again, I believe I am not the only one with this fixation.

Raw [...]]]>

This is definitely not your usually Mousse. But then again, I am not the usual consumer of foods. Through my work at CultureMap.com, I have had the opportunity to meet some very cool people, creative chefs, and interesting (and colorful) personalities.

While interviewing Elizabeth Harris, a raw gourmet vegan chef and owner of Houston’s first raw vegan restaurant, I happen to reveal an obsession with all things chocolate. Then again, I believe I am not the only one with this fixation.

Raw cooking, at the hands of someone with culinary brains, is actually delicious, indulgent, and darn flavorful. Although my intent is not to turn into a raw foodist, I do understand (and will promote) and increase in raw food intake, as long as it continues to be vegan good eats.

Below is a doctored up version of Elizabeth’s recipe. The addition of the banana gives it a je ne sais quoi, and the maca powder heightens the antioxidant amount of this indulgent yet quite healthy dessert.

• 1 ripe avocado
• 1 ripe banana
• 1/2 cup of dates soaked in water, overnight
• 1 tablespoon cocoa powder
• 2 tablespoon carob powder
• 1 tablespoon maca powder
• 1 tablespoon agave nectar (if desired)
• pinch of salt

This could not be easier. Toss everything in the food processor and go to town until you have reached the desired consistency. Smooth, creamy, and rich.

Fun with chocolate

Although Elizabeth prefers to start by pureeing the dates and avocado first, I have found that the same consistency is reached by processing everything at once. But by putting the cocoa, carob and maca powders first in the food processor, you’ll avoid the mess, even if contained, of powder going everywhere inside the food processor.

A sprinkle of coconut adds a color and nice crunchy texture

Serve in martini glasses with a healthy sprinkle of shredded coconut if desired. You can also top with a few raspberries, chopped nuts, or maybe some dried banana chips.

Good enough to toast

Here is my video interview and cooking lesson with Elizabeth:

[pro-player width='640' height='385' type='video']http://www.youtube.com/watch?v=npkL_nTurzw[/pro-player]

The morning after the Fourth of July can certain seem like somewhat difficult. Whether you are in the midst of the walk of shame, wondering how the goat slept next to you peacefully or whose underwear you are wearing, we all need a little sustenance to soak up all those illicit alcohol calories that inadvertently made their way into our livers.

I didn’t have THAT much to drink.

Yes you did. I didn’t, so I get to cook for you a little.

These [...]]]>

The morning after the Fourth of July can certain seem like somewhat difficult. Whether you are in the midst of the walk of shame, wondering how the goat slept next to you peacefully or whose underwear you are wearing, we all need a little sustenance to soak up all those illicit alcohol calories that inadvertently made their way into our livers.

I didn’t have THAT much to drink.

Yes you did. I didn’t, so I get to cook for you a little.

These pancakes are quite patriotic: A little red, white and blue, nothing says Fourth of July than abundant food featuring the colors of the flag. That, and deep frying anything of course.

This recipe is amazing. Although some most will not have red food coloring or chocolate extract on hand, doing them without them will be just fine. You just won’t get that deep red color.

Ingredients:

• 1 1/2 cups whole what pastry flour
• 2 teaspoons baking soda
• 2 tablespoons cocoa powder
• 1/2 teaspoon salt
• 1 1/2 cups soy milk
• 2 teaspoons red food coloring
• 1 teaspoon chocolate extract
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup
• 2 tablespoons canola oil

Mix the dry ingredients in one bowl.

Mixing the dry ingredients

Make a well in the center and add all the wet ingredients. Using a whisk, incorporate until homogeneous, being careful not to over mix.

Mixing the wet and dry ingredients

With the high fiber flour, we want to ensure we do not awaken the gluten and make these tough. Like you and I.

Batter ready to be cooked

Let rest while you make the blueberry syrup

• 1 pint blueberries
• 1/2 cup maple syrup
• 1/2 cup water
• Peel of half and orange
• 1 tablespoon vegan butter

Starting with nice clean blueberries

Wash the blueberries and place them in a pot with the rest of the ingredients minus the butter.

Warm up the berries with orange zest

As the mixture boils and the berries cook, crush them slightly with the back of the spoon.

Adding the maple syrup and water to boil

We do not want a pure here, just a homey rustic syrup. Simmer for 10 minutes to thicken a bit. Finish off with the vegan butter and let cool slightly.

The finished syrup will thicken as it cools, flavorful but not too sweet

Vegan Coconut Whipped Cream

• 1 can of coconut milk refrigerated overnight
• 1 teaspoon powder sugar
• 1/2 teaspoon vanilla extract

Skim the cream of the cold can of coconut milk. Reserve the leftover liquid for another use, smoothie, or another recipe.

Skim the creamy top of a cooled coconut milk can leaving the water behind

Whip it with the rest of the ingredients and keep cold.

Whip it for powder sugar and a bit of vanilla

Finish the pancakes by cooking on a griddle brushed with vegetable oil. When the first side bubbles, it is time to turn.

Use about 1/2 cup per pancake

Cook until the middle puffs.

Turn over when bubbly on top

Stacked in threes.

Gorgeous on their own

With a little maple syrup.

Simply with a little syrup and berries

A bite?

A slice of these little precious

Serve with some syrup…

With a little blueberry syrup dripping down, I know you are dying for some

and a dollop of whipped cream.

Red, white and blue: red velvet pancakes with blueberries and coconut whipped cream

And a bite with the works…

A bite with the works

Take a nap.

When unexpected guests come by, I always like to throw something on the table. Having just made the most delicious picarones, I had an extra sweet potato looking at me begging for attention.

The solution? Fry up a batch of crispy, sweet and sassy sweet potato fries, and make some sort of doctored up ketchup. Anything straight from a bottle is just not me.

Cutting the sweet potatoes by hand made for wonderful, homey and imperfect strings. But in the interest of [...]]]>

When unexpected guests come by, I always like to throw something on the table. Having just made the most delicious picarones, I had an extra sweet potato looking at me begging for attention.

The solution? Fry up a batch of crispy, sweet and sassy sweet potato fries, and make some sort of doctored up ketchup. Anything straight from a bottle is just not me.

Cutting the sweet potatoes by hand made for wonderful, homey and imperfect strings. But in the interest of cooking them well, an attempt to make them of equal thickness will be rewarded by perfectly cooked and crispy fried sweet goodness.

Handcutting the fries gives them a homey and rustic texture

Each sweet potato serves two people as a side dish. Or if you are extra hungry, plan one per person. This one oversized tuber feed 4 as a light appetizer, with some other goodies on the table.

Preheat oil to 300 degrees. The first step will ensure the potatoes are nicely cooked.

First fry at 300 degrees for 5 minutes

If using a pot for frying, make sure you only fill half way with oil. With addition of food, the level will rise and sometimes, oil tends to foam. This will help you avoid any problematic mishaps.

Allow to rest 10 minutes to finish cooking

The fries will have developed slight golden crust and a few white blisters. Allowing them to rest for 10 minutes, or more, will allow them to finish cooking and cool off so the second fry is more effective.

Raise the temperature to 350 degrees.

Crisping them up with a quick second dip

Fry for 90 seconds until perfectly brown. Let them drain and toss in a paper bag to remove any excess oil.

Toss the fries in a paper bag to remove excess oil

My spice mixture:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon brown sugar
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1 teaspoon fresh parsley

Toss the desired amount of seasoning and shake the bag.

Add desired seasonings and shake

Serve with spiced ketchup

• 1/2 cup of ketchup
• 1 teaspoon sriracha
• 1 teaspoon sweet chili sauce
• 1 teaspoon olive oil
• 1 teaspoon fresh parsley

Sriracha can easily be found in the Asian aisle of any supermarket and its a must have. Toss just a little in any dish for additional flavorful heat. Sweet chili sauce is a sweetened sauce typically used to dipping eggs rolls.

Mix everything together, then top with the parsley.

Finish with a little fresh herbs, in this case, parsley

You may not have left overs.

Serve with spiked ketchup