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Appetites and Adventures

Chef Cindi Avila Lives the Lightlife

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A couple of weeks ago I was lucky enough to be contacted by Lightlife for an interview opportunity with Chef Cindi Avila.

 

Photos courtesy of Lightlife

 

Cindi’s focus is on vegan and vegetarian cooking.  Recently she has been in the kitchen with Lightlife  creating new, seasonal recipes using Lightlife’s line of meat alternatives

 

From her bio:

…Avila graduated from the Chef’s Training Program at the prestigious Natural Gourmet Institute in New York City… where she learned about cooking meat-free food and took classes on nutrition. She has starred in the Food Network series “Chopped,” been filmed cooking for “The Real Housewives of NYC,” and won TLC’s cooking competition reality show “Dinner Takes All.” She has also taped several episodes of her self-produced show, “Green Goddess” and her recipes have been featured in The New Greengrocer Cookbook. 

 

Source: Food Network

 

Here is my Q&A with Cindi:

1. How did you come to adopt a vegetarian diet?

“When I was 15 I had to pick a charity for a class project. I picked PETA.  Once I saw pictures of how animals were treated on factory farms I gave up eating all beef.  After that I slowly gave up all meat and seafood.”

2. What drove you to culinary?

“I was anchoring and reporting news for years.  Then one day I saw a listing for a dinner competition on TLC.  I loved cooking vegetarian food and had lots of TV experience, so I figured I’d give it a shot.  I ended up winning the show against four carnivores.  After that I decided to go to culinary school and combine cooking with my TV profession.”

3. What are your thoughts on the recent “trend” toward vegetarian and veganism?

“I am thrilled more and more people are trying out a vegetarian or vegan diet, even if it’s just one day a week. The Meatless Mondays trend has helped a lot of people try out a meat-free diet once a week and realize that it’s so great and easy to incorporate every day of the week!”

4. Many people with plant-based diets don’t like to eat meat alternatives.  What would you say to them?

“Try it, you’ll like it.  Meat alternatives make eating meat-free so easy because the possibilities are endless when you incorporate them into your diet. They don’t have to be the center of attention on your plate either if you are just trying them out for the first time. For example, you could add a slice of Smart Bacon® to your grilled cheese or tempeh on top of your tomato soup to add protein to both dishes.”

Smart Bacon Grilled Cheese, photo courtesy of Lightlife

 

5. Have the judges on reality shows been surprised at how delicious vegetarian meals can be?

“In one word, YES.  Even well respected Chefs misjudge vegetarian food as a bunch of flavorless vegetables.  People are always blown away when they realize how tasty my food is, and they tell me they don’t miss the meat at all. That’s always a great compliment!”

6. I think people are often hesitant to try new products because they simply don’t know how to prepare them.  What Lightlife product is a good starting point, and how would you suggest serving it?

“I love using the Smart Bacon®, it’s so easy to cook and extremely versatile.  All you have to do is take any recipe where you’d use traditional bacon and instead use Lightlife’s Smart Bacon®. I make a great carbonara where you can’t even tell the difference.”

7. As you think about recipe development and new ways to use Lightlife products, what is your process?  Do you spend time brainstorming or jump in the kitchen and create?

“I just jump in the kitchen and start creating!  I usually try to take a dish that I’ve seen using meat and I make it meat-free using Lightlife.  I encourage everyone to do the same thing.  Just take your favorite meat dish, find out what Lightlife product works best with it, and then cook away! Take my breakfast sandwich for example – an everyday staple that everyone loves can be easily redone with a vegan twist.  I just use Lightlife’s Gimme Lean® Sausage and Smart Deli® Ham with vegan cheese and no eggs.”

8. How many times do you test a recipe before you settle on a “winning” version?

“I honestly usually just test a dish once.  I have a knack for thinking up a recipe on the fly.  It works 99% of the time.”

9. What is your favorite Lightlife product to work with?

“I love so many.  The Smart Dogs are great for parties because I can whip up a quick Smart Dog in a blanket.”  The Smart Sausage is so easy to throw in so many different pastas, etc.  It’s just hard to choose one.”

10. Do you think you could win a competition like “Chopped” using a meat alternative while everyone else is using the “real” thing?

“I would love for a reality competition to give me a shot using a meat alternative.  It would level the playing field and let my food rise to the top.”

11. If you were to prepare a meal for a “die-hard” meat eater using Lightlife products, what would it be and why?

“I usually prepare my lemon caper cutlets for die-hard meat eaters who haven’t eaten Lightlife before.  Everyone loves chicken piccata and you really can’t tell the difference when you use the Smart Cutlets®.”

12. Do you have any advice for people aspiring to develop their own recipes?

“My advice is always to just try to duplicate your favorite dishes.  You’d be surprised at how easy it actually is to cook when you just use ingredients you love.  People are usually scared to try, but once you get started in the kitchen you’ll find out it’s actually not that intimidating.”

 

Thanks, Chef Cindi!

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Cindi inspired me to develop a recipe of my own using Lightlife’s Smart Strips Chick’n.

 

Winter has me craving Italian dishes.  Like risotto.  I’m not a big rice fan, but I do always have grains in my pantry.  This “risotto” creation uses barley – which worked surprisingly well!

 

 

My recent trip to Italy (and the copious amounts of wine-based risottos) inspired the use of wine in this dish.  I was gifted a half-empty (half-full?) bottle of Chilean Chardonnay that I’ll never drink… perfect for use in cooking!

Roasted veggies added a great crunch which contrasted fantastically with the creaminess of the Pecorino-laced barley.  The chicken took on the wine flavor quite well, and added a punch of protein.  You know I love that!

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Barley Risotto with Winter Veggies and Chick’n

  • 2 tsp extra virgin olive oil
  • 1 tsp white wine vinegar
  • 2 C brussel sprouts, halved
  • 2 large carrots
  • 1/2 C diced onion, diced
  • 2 cloves garlic, minced
  • 3 C cooked barley
  • 1 package Lightlife Smart Strips Chick’n
  • 1/3 C dry white wine (I used Chardonnay)
  • 1 C vegetable stock (I used low sodium)
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/4 C shredded Pecorino cheese*
  • S & P, to taste
  • Garnish with cilantro (optional)

 

To pre-cook barley, bring 1 C raw barely to a boil in 3/4 C water and 1/4 C white wine (not included in above recipe).  Reduce to simmer, cover, and allow to simmer for 12-15 mins.  “Fluff” with a fork and set aside.  This can be done a day or so in advance and stored in the refrigerator.

 

Pre-heat oven to 350.

Coat brussels and whole carrots in 1 tsp olive oil, vinegar, salt, and pepper.  Cook in oven for 40 mins, tossing half way through.

Meanwhile, saute onions in large pot with remaining 1 tsp of olive oil until almost translucent (~5-6 mins).  Add minced garlic and cook, stirring until fragrant (~1-2 mins).  

Add barley and stir to combine.  Add the wine and stock, followed by the chick’n and veggies.  Cook, stirring often, until the grains coasted and the sauce is reduced.  

Stir in seasonings, then taste and adjust salt and pepper.  Add the cheese, stirring until mixture is creamy (like risotto).

Makes 5 servings (1 C each).

*Note: substitute vegan mozzarella cheese for the Pecorino to make this dish vegan.

***

Maybe Lightlife will hire me now! 🙂

Do you use Lightlife or other meat substitute products?

If you are vegetarian/vegan, what traditional meat dish would you most like to see re-created?  Or what have you re-created well?

 

Basil Walnut Pesto (and Carrot Patties)

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Variety is the spice of life.

 

 

I’ve mentioned before that my workouts change in the winter – less running, more indoor activities.  Thankfully I have found some friends to work out with to help shake things up.  This weekend was spin class, today was a circuit workout… both were things I never would have done without a friend.  Friends = variety.

Another benefit of a workout buddy is that you can’t get lazy.  I almost ditched the post-circuit cardio, but didn’t want to look like a wuss in front of my friend.  It’s so true what they say – you never regret doing a workout.

 

Here are a few ideas if you’re looking to shake things up too:

 


Of course, we all want to work off the cookies… but truth be told I’m legit on a sweets overload (sorry – it’s about to get colder now that hell has frozen over).  I’ve been craving straight up VEGGIES.  This is where it’s nice to have blog friends.  There are SO many great ideas for winter veggies floating around the interwebs.

 

Great idea #1:

Curried Carrot Patties by  Irina @ Nutty Crunch

 

 

 

Of course I made a couple ingredient modifications:

  • Used 4 HUGE carrots rather than small to medium (go big or go home!)
  • Subbed Herbamare for salt
  • Increased curry powder to 1/2 tsp
  • Added 1/4 tsp red pepper flakes
  • Turned a slice of Ezekial bread into small toasted bread bits rather than “crumbs”

 

I also prepared mine a bit differently because I didn’t fully read the directions due to my genius creativity.  Rather than coating the patties with some of the chia egg and dipping into bread crumbs, I mixed the whole shebang together in one bowl.  The power of chia eggs must be fierce, because the carrot-heavy patties miraculously held together!

 

My result looks totally different from Irina’s, but they were delicious!  Even more so with a big glob of this on top:

 

Great idea #2:

 

Basil Walnut Pesto.

Using walnuts rather than pine nuts has a few benefits: it’s cheaper, has better nutritional content, and you don’t have to worry about palate-destroying conditions caused by Chinese exports.

 

While I do love walnuts, what made this pesto possibly the best I’ve made yet was the bit of sun-dried tomato.  You can barely detect the flavor, but it adds depth and a pleasant sweetness to the spread.

 

 

I enjoyed the pesto many ways, but it was particularly good atop the carrot patties over a bed of spinach, bean sprouts, and pomegranate seeds.

Festive and healthy.  Just what I needed to ready myself for more Christmas cookies.

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Walnut Pesto

Adapted from Saveur

  • 1.5 C packed basil
  • 1/2 C olive oil
  • 1/3 C toasted walnuts
  • 1/4 C yellow onion
  • 1/4 C grated pecorino
  • 1/4 C grated Parmesan
  • 2 T sun-dried tomatoes, re-hydrated and chopped
  • 2 T reserved water from sun-dried tomato re-hydration
  • 2 T freshly-squeezed lemon juice
  • 2 cloves garlic
  • S+P, to taste

 

Place all ingredients except olive oil in processor and begin to blend.  Gradually add olive oil, blending until finely chopped.

Store refrigerated for up to one week or much longer in the freezer.

Makes ~1.5 cups.

***

Baking season and I are developing a love-hate relationship.

Are you a victim of sugar-overload yet?

Do you prefer to workout alone or with a partner/trainer?  A little of both?

 

Pumpkin Tempeh Chili

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I am a wuss.

 

There is a reason I live in the South – cold weather and I are not friends.  I showed up to run the Thanksgiving Half Marathon wearing fleece-lined running pants, a long sleeve shirt, a jacket (with thumb holes!), a fleece scarf, fleece gloves… and a body warmer attached to the inside of my jacket.  I couldn’t feel my toes until mile 4.

 

 

Suffice it to say that my soup cravings are now out of control.  Kind of like my pumpkin obsession.

The logical conclusion is to make soup with pumpkin.  Wait.  It’s too cold for a simple soup.  I need a bone-warming chili.  Pumpkin chili!   (No, I haven’t actually tuned orange.  Yet.)

 

 

This was my first time ever making chili, so the recipe evolved as I went.  I thought the black and white photo would hide the fact that is was dark and I have poor kitchen lighting make me look classic like Julia Childs.

 

This chili is vegan – using tempeh rather than ground meat.  Even if you are accustomed to tempeh, I strongly advise you to steam or boil it before you use it in chili.  It removes the bitterness, allowing the other flavors to shine.

With the tempeh and black beans, this is one helluva a fiber-rich, protein-filled meal!

 

Bad lighting combined with brown food = picture of the year.

 

I like strong flavors in chili, and the slight sweetness combined with heat.  When creating my chili, I wanted to really feel the heat and the warmth from the cumin and cinnamon.  Cinnamon may seem like an odd choice, but try it out!  It gives savory dishes a fantastic depth and brings out the subtle fruitiness of the tomato.

Cinnamon also works well with pumpkin.  I had about 1/2 a cup of the canned stuff  leftover from my Pumpkin Rum Bread Pudding, and into the pot it went!  I loved the creamy texture it added… next time I may try using even more!

 

 

Cocoa also went into the post.  It was almost an afterthought… I tasted the cumin with the black beans and thought a mole twist would be just the thing to make the dish pop.

 

Top it all off with avocado and – if you really love fire – Sriracha.

Guaranteed to warm you right down to the toes!

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Pumpkin Tempeh Chili

  • 1 T extra virgin olive oil
  • 1 package (8 oz) tempeh
  • 1/2 large yellow onion, chopped
  • 1 red pepper, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • 2 dried arbol chili peppers, re-hydrated and minced
  • 2 tsp cocoa powder
  • 1.5 tsp ancho chili powder
  • 1 tsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • 1 T apple cider vinegar
  • 1.5 C (1 can) black beans, rinsed and drained
  • 1.5 C diced tomatoes (I used fire-roasted)
  • 1/2 C pumpkin puree*
  • 1 C vegetable stock
  • 1 tsp Xylitol (or sweetener of choice, if needed)
  • S+P, to taste
  • Optional toppings: avocado, sriracha, sour cream, cilantro

 

Steam tempeh 10-15 mins to remove bitterness.

Meanwhile, saute veggies over med-high in large pot (~10 mins).  Add garlic at the end to avoid burning.  Next add in spices, stir to combine, and saute another 1-2 mins.  Stir in apple cider vinegar to deglaze.

Add tempeh, beans, tomatoes, and  pumpkin.  Stir to combine.  Cover and allow to simmer for ~20 mins, stirring occasionally.

Remove cover and stir.  Taste and adjust flavors.  This is where I added Xylitol.  Allow to simmer 15-20 mins more until liquid is reduced and flavors have melded.

Makes 4 servings (4 cups).

Note: If pumpkin in chili creeps you out isn’t available, try using a winter squash or sweet potato puree.  You could also omit.

Approximate nutrition: 320 calories, 9.5g fat, 36.2g carbohydrates, 13.6g fiber, 5.9g sugar, 17.1g protein.

***

I want to try white bean next.  Possibly orange white bean with pumpkin…

Are you a white or black bean chili person?

Do you make large pots of food to eat throughout the week?  What is your staple?

 

Cinnamon Cacao Nut Butter

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“Everything But the Kitchen Sink” Butter might be a more appropriate name.

Often on cloudy days I get wild hairs in the kitchen.  Today was no exception – for some reason I decided to clean out my nut collection.  Maybe it’s all the balls I’ve been making lately.

This spread was cinnamon-flavored before it the nut butter idea was born.  Someone once told me you can make your own cinnamon powder by grinding up cinnamon sticks.  Fresh cinnamon sounds like a cool idea, right?

Maybe I should have done some research or purchased a VitaMix.  My blender wasn’t up to the task.  I shifted gears and eventually used a coffee grinder (which does work, btw), but not before cracking the lid of my blender and adding some groovy permanent cinnamon marks to the bottom.

Anyhow, the cinnamon does taste good.

With a cinnamon-dusted counter top blender in mind, the nut butter idea was born.  Toss in some nuts, blend, and add more cinnamon.  Taste.  Eye coffee grinder.  Stream of consciousness wanders to cacao nibs (they’re like coffee beans, no?).

Result?  A winter-y nut butter with cocoa crunches and cinnamon swirls that makes you want to stir it into apple cider.

Perhaps dipping apples into it is a smarter choice… I’ve had enough kitchen excitement for one day. 🙂

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Cinnamon Cacao Nut Butter

  • 4-5 Brazil nuts
  • 1/2 C hazelnuts
  • 1/4 C peanuts (salted)
  • 1/8 C walnuts
  • 2 tsp cinnamon
  • 1 T cacao nibs

Place the nuts in a blender and blend until beginning to become creamy, stopping to scrape down the sides as necessary.  Add cinnamon and continue to blend until smooth,  pausing once or twice to adjust taste as you may want to add salt depending on your preference.

Lastly, add the cacao nibs and pulse just enough to incorporate.  The goal is to have some crunchy bites remaining.

Notes: If your nuts aren’t blending into a cream, add a bit of olive, canola, or coconut oil.  You may also use chocolate chips in place of cacao nibs, or omit completely.

***

Every time I make nut butter I wonder why I ever use store bought.  Check out this spiced almond butter for a more savory flavor.

Do you make your own nut butter?

What is your favorite spread?

Liquid Sweet Potato Pie Smoothie + WIAW

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Deck the halls with tubs of frosting.

 

Last Wednesday I mentioned that holiday baking had begun.  If it began then, it has EXPLODED now.  There are 3 different containers of icing in my fridge right now.  It’s a little ridiculous.

P.S. Does any one have tips for freezing icing?  How about making room in the freezer to store said icing?

 

It’s Hump Day!  Time for another installment of Jenn’s What I Ate Wednesday.  As always, check out Peas and Crayons to see the ever-growing collection of what everyone else dined on.

 

Pre-Breakfast:

This morning began with a 4 mile run.  Normally I don’t run after eating (I get bad cramps), but I woke up starving.  Balls.

 

 

Lisa @ Healthful Sense recently posted a this recipe for Raw Chocolate Chip Cookie Dough Balls and I had 2 left in my freezer.  Perfect pre-run stick-to-your-ribs snack.

I followed her recipe except I left out the Stevia (my banana was sweet enough), added almond extract, and subbed cacao nibs for the chips.

Apparently it worked – 4 miles at an average pace of 7:20.  Fastest time yet!

 

 

Breakfast:

It was a 65 degree muggy morning, so I was hot and sweaty from my run.  Perfect time for a Sweet Potato Pie shake!  (Recipe at the end… yes, its green. 🙂 )

 

Pre-Mix

 

If you haven’t tried almond extract before, I highly recommend it.  It gives smoothies an almost cookie-esque flavor that I crave.

 

Lunch:

I’ve been inspired by a lot of bloggers lately – today I used this this Vegan Pumpkin Mac ‘N Cheeze sauce from Angela @ Oh She Glows to coat my barley.

 

Pumpkin Barley ‘n Cheeze

 

My modifications: halved the recipe, subbed olive oil for butter, 1/2 tsp red pepper flakes, 1/2 tsp Herbs de Provence, and sauteed 1/2 a fresh red bell pepper.

It was fantastic – I loved having the bell pepper to chew on and the addition of red pepper flakes gave it a pleasant heat.

 

 

Dinner:

Last night I worked late and then baked for the office potluck today (just wait until you see what I made – OMG).  Dinner was a hodge podge I cooked.

 

 

Sparkling Squash, roasted tomato, white asparagus (which oddly doesn’t make your pee smell like the green stuff), toast with this Pumpkin Basil Cheese Spread by none other than our WIAW host (Jenn @ Peas and Crayons)… and stuff I was baking…

 

I know, I know… another teaser… I promise it’s all coming soon!

 

The Sweet Dumpling Squash was surprisingly good.  It was a new (to me) variety – I had Prosecco left over from a certain baking endeavor (which may or may not be pictured above).  People cook with wine all the time… why not the bubbly?  In it went!  Add in some red bell pepper, scallions, spices, and vegetable broth and you have a lovely (mashed) Sparkling Squash!

 

Snacks:

I had a new flavor of the Think Thin bar – Cookies and Cream.  Better than the Chocoalte Toffee after the recipe change… still not my fav.

 

Snack #2 was Kombucha and jerky.  Vegan, gluten-free jerky.  Hickory Smoked VEGAN Jerky.

 

Jerky + Kombucha

 

The awesome people at Primal sent me a whole box of flavors to sample and I couldn’t be more happy.  It’s made from soy protein and is 100% vegan.  So far I love the Mesquite Lime and the Hickory the most… Hot and Spicy tomorrow though!

 

One of my favorite thing about Primal’s jerky is that they are just under 100 calories and contain 10g of protein.  That protein is key to a satisfying snack!

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Sweet Potato Pie Smoothie

  • 1 C spinach (optional)
  • 1/2 large sweet potato (baked)
  • 1/2 C Unsweetened vanilla almond milk
  • 1 scoop vanilla protein powder
  • 1 tsp maca powder
  • 1/2 tsp almond extract
  • 1/4 tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg
  • 1/8 tsp Guar gum
  • Shake of salt
  • Stevia drops, to taste
  • Water + ice, to taste

 

Place everything in your blender of choice and mix until smooth.  Bottoms up!

Note: It’s a long ingredient list, but the spices are super-easy.  I don’t even measure anymore, so it takes all of 30 seconds to make this smoothie.

***

Thank you to everyone who “Buzzed” my Fig and Feta Shortbread Cookies – check it out: I made the FoodBuzz Top 9 today!!!

Do you like vegan versions of traditional meat products?

 What is the best thing you’ve been inspired by another blogger to make? 

 

Curried Carnival Lentil Stew

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Have you ever seen a Carnival Squash?

 PYT, pretty young thing…

I have to admit that I am shallow.  I chose this squash knowing nothing about the Carnival variety other than it is one attractive squash.  It’s pretty… and who DOESN’T like pretty things?  This is one squash you can judge my the cover – it was reminiscent of an Acorn squash, but had the sweetness of a Butternut.

Don’t mind the classy paper towel…

Even better: it can be microwaved and ready to eat in less than 10 minutes. Side note: do I use bold too much?   I feel like I overuse bold… but I am bold.  Hear me roar.

Indian-inspired dishes are a staple in my kitchen, so I made this Carnival a curried affair.  My curry is an extra-hot variety, but you can buy a more mild powder.  I, of course, added extra heat with red pepper flaked across the top.

 Breaking out of my brown food rut, I used red lentils in this curry.  They were fantastic!  I always heard the lighter colored (non-black or green) were mushier, but I left them al dente and added them to the mix in the last few minutes to ensure the bite remained.

The other flavors in this dish really made it pop – the sweetness from the cardamom and the richness of the cinnamon compliment the curry.  Adding a little basil at the end provides a pleasant surprise with every bite.  I really love basil in spicy Asian dishes. 

It is also delish topped with these Cardamom Roasted Seeds.

 

Curried Carnival Lentil Stew

Curried Carnival Lentil Stew

  • 1/2 tsp extra virgin olive oil
  • 1/2 yellow onion, chopped
  • 2 garlic cloves, minced or pressed
  • 2 tsp hot curry powder
  • 1/2 tsp cardamom
  • 1/2 tsp turmeric
  • 1/2 tsp fresh grated ginger
  • 1/4 tsp cinnamon
  • 2 C low sodium vegetable broth
  • 2 tsp apple cider vinegar
  • 1/2 cup red lentils
  • 2.5 C (1 medium) Carnival squash
  • 3/4 C water
  • 2 C spinach
  • 1/4 C basil
  • S & P, to taste

Stab the squash 3-4 times and cook in microwave 8-10 mins, until soft to touch.  Cut in half and remove guts/seeds.  Separate from skin and dice into ~1/2 in cubes.

Over medium heat in large pot, saute onion in olive oil until turning translucent (3-4 mins).  Add minced garlic and saute for additional 2-3 mins, until fragrant.

Stir in curry, cardamom, turmeric, and cinnamon and cook another 1-2 mins.  Add broth, cider, and lentils and bring to a boil.  

Reduce heat and cook for 7-8 mins. Stir in squash, adding water as needed.  Allow to cook ~5 mins, then add spinach and basil.  

Reduce heat to medium-low, cover, and cook until spinach is wilted (~5 mins).  Salt and pepper, to taste. Makes 2 servings.

***  

Now I have the entire MJ catalog stuck in my head… Thrillllller!

What is your favorite squash?

For those of you who are old enough to have caught the reference, what’s your favorite Michael Jackson song?

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