tofu pattie w/lichee orange salsa & stir fry snow pea shootsMonday, August 9, 2010 at 06:01PM

I had to post this today, I made it for dinner, it was pure success, I was full and it was low in calo-ries..As some may know I have said good bye to all white carbs for awhile now. When I reach my goal, I will say hi to all my white carb friends again, this time moderately..Pregnancy has a funny way of distorting your hormones, which made it hard for me to control my eating habits...Now af-ter a year or so, I’m feeling much more in control now, and found that my new cooking style as an alternative way to eating better.. Anyways, here are the ingredients and recipe, I made some for my daughters lunch tomorrow..Lucky girl! From my kitchen to yours..Enjoy! Tofu Pattie Mix 1 pkg of firm tofu premade fresh salsa Can of lichee Orange Juice Pack of organic snow pea shoots, (they look like wheat grass, trader joe has them..) Pre-chopped garlic. Apple Cider mixed with Maggi Soy Sauce Hot + Sweet chili sauce

Once you bought the japanese tofu burger seasoning, it has all the basic info on the back. You mush the seasoning and tofu together, make your patties and pan fry it. Take pre-made fresh salsa, chopp up lichee into little squares, pour a dash of orange juice and mix it together with the salsa. Put a spoonful of it on top of one patty. Back to same frying pan, throw in snow pea shoot, then a tablespoon of chopped garlic, salt and pepper, a dash of water, stir it, cover it, and plate it. Do not overcook the veggies, just toss it enough that it has sord of a calming down look, like the way spin-ach cooks.. I added a drizzle of farmers market honey over it, pre-mixed the soy sauce and apple cider as one choice, and the hot and sweet thai chili sauce as another.. CHOW DOWN! yum!

kasha/dulse/duO/bombO!Tuesday, March 9, 2010 at 03:09PM

So after purchasing Dulse Seaweed, from She Sells Seaweed lady Kacie. I started playing around with some recipies. I found a box of unopened Kasha today in my pantry. Along with some dried shitaki mushroom, and starting cookin’! and OMG, this is so delish. I seriously deserve a prize for this one. I thought I share, too bad my husband is not into all the vegan stuff..Not sure if I can convince him to try it without giving him the honest breakdown of the ingredi-ents..But I’ll give them to you! Preparation time: 12-18 minutes Box of Kasha- (see pic above) : 1cup Dulse Seaweed: 1/4 bag Vegetarian Broth: 2 cups Olive Oil: 2 tablespoon Sherry or Marsala Cooking wine: 1 tablespoon. Brown Sugar: 1 spoon Butter: 1 tablespoon Premade Hummus: 1 table spoon Roma Tomatoes: 1 chopped Onions: quarter, chopped fine Cilantro: quarter cup, chopped fine Crushed pecans or walnuts: 2-3 tablespoons Raisons: (your preference) Black Sea Salt: Garnish. Lemon: Garnish

These will all be cooked/prepared separate, and thrown in a bowl in the end, just so you know!Kasha: Follow the basic instructions in back of the Kasha Package to make the Kasha. Kasha is middle eastern I believe, almost in between, cous cous, and rice. It has earthy, but smooth chewy taste to it. Its a great alternative to carb lovers that are trying to cut down/out. After you have made the kasha, put it aside in a bowl to cool down.

Dulse Seaweed:Heat 2 tablespoons of olive oil in pan. When its super hot, throw in the dulse, cook for 2-3 minutes. Take out. Chopped it up and leave on paper towel to drain oil.

Dried Shitaki mushrooms:With the same pan you fried the seaweed, throw in the dried mushrooms, then take a little bit sherry or marsala wine( 1 table spoon) and toss it together with the mushrooms. then put half tablespoon of brown sugar in there. Blacken it up,

but do not burn it.Back to Kasha Bowl:Take the chopped up crunchy dulse, shitaki mushroom and mix it into the kasha bowl, let it sit.

Back to Pan and final:Put about half table spoon of butter into the pan. Throw in crushed pecans, or crushed walnuts, and toast them in the pan. When done pour it into your Kasha Bowl. Toss it let it sit, and then take your chopped tomatoes, onions, and cilantro and toss it together, all with a wooden spoon. then take about 1 tablesoon of hummus and squeeze one wedge of lemon, and toss it together then. If you like raisons, I would say toss some in there. If not it will just taste as good.

Presentation:It doesn’t really look too pretty in the bowl, but oh my it tastes amazing. I suggest to scoop it into a small round bowl, and then take a plate, smack it together gently, and flip it over to contain the shape. Then garnish it with fresh lettuce or spinach, or lemon. Then sprinkle black sea salt ontop and around the plate on top. You may also want to sprinkle a bit of honey, or have some plain yogurt sauce on the side to dip/play with as an extra addition to your plate..Results: YUMMMM!

Garden Mango Chutney WrapThursday, March 5, 2009 at 07:23PM

With a little preparation of boiled eggs and frozen garden burger. This would be a great quick/in-expensive lunch solu-tion for Home Business Owners. Light on the stomach so you don’t feel tired after wards and just as healthy and filling.Ingredients:1 boiled egg/or leave out1 handful of chopped lettuce1/2 chopped and cubed cucumber1 garden burger, pan-fried1/2 tablespoon of Mango Chutney1/2 tablespoon of Mayo/Veganaise1 tortillasalt and pepperapple vinegar

Put together the tortilla between 2 piece of paper towels in the microwave for 40 seconds. Have all your pre-cooked items (egg and garden burger) chopped up ready. Assemble all the ingredients in the tortilla starting with the mayo-naise on the tortilla first then a little bit of Mango chutney, followed by lettuce,cucumbers, garden burger and boiled egg. Then top it off with salt and pepper, and half tablespoon of apple vinegar. Wrap it up and chopp it in half. YUM! :)

Review for Stove, Portsmouth, VAMonday, February 16, 2009 at 09:12AM

We finally managed to try out Stove in Portsmouth this Friday. I found out about this place through an anonymous blogger that read my blog last year. This place had really good reviews and the customers all seem to be very happy with everything. I hear a lot of intimate compliments to the chef Sidney. Before I get in the food, I will start with the decor. this time. I absolutely loved the bathroom, the gaudy shrek lamp, dixie tooth picks, and awesome illustrations printed on the hand napkins were an absolutely treat. The wait Staff was enourmously friendly. The colors, people, and art work in the restauraunt was amazing. Okay so here comes the truth about the food. I really would like a second chance in ordering, and I’m not sure if my pregnancy had to do with it. But the food was a 5 out of 10 unfortunately.

(again, I will give you the list what not to order, as I really had high hopes when coming here last friday;) Scotts big fresh romaine (thanks to mara hehee) lettuce salad with curly beets were really fresh, and the dressing was excellent, but I almost want a little bit more weird or interesting veggies/garnish thrown in there like, palm of hearts, or pomegran-ates to finish it off, even bits of fried sweet potatoe croutons like a southern touch would’ve have made my eyes sparkle a bit more. My appetizer called Susans Wild Mushroom Melange was again, very fresh and simple, but the rice under it was just a little boring. It would’ve been amazing if it was a surprised scoop of truffle based creamy rissotto and a thinly sliced cut of parmesean, on top of the mushrooms. Scott got the dumb waiter, and the shrimps were huge, sauce was good, but we were really imagining something completely different. I got the Duck Breast with fresh figs and sauce on side. The figs were great, but my duck was very bloody, and I was hoping it was thinly sliced already before it hit the table that night, as my knife though super slick and modern gave me a serious muscle twister on my finger when cut-ting it apart. Though I didn’t give up, I asked greg our waiter for the steak appetizer, and it came with fried parnips on top. The steak appetizer was excellent, again, we needed some steak sauce, and didn’t want to offend the chef. Maybe the Menu could’ve said with a (*) somewhere that the chef will custom make the steak sauce if needed:) If I was a hard core food critique, I would have to say, that everything on the menu needs to be amazing, especially when there is not a various amount of selections. I will go back and have drinks at the bar and maybe order appetizers or share a plate next time. But not for a full on dinner for fear of hit or miss or having to justify the food afterwards to friends/guests.lotusbox | 26 Comments | Share Article

It’s been a while..Thursday, January 29, 2009 at 05:48PM

I’ve been trying to migrate over to wordpress, but the perfectionist that I am, I’m trying to do all sorts of different things to the new blog, and hence work coming in, being pregnant, and just busy life stuff has really kept my writing on a hold. Whatever the story is, I believe and trust in my dreams therefore, I’m just going to go with it and as Richard would say keep on keep!

I wanted to post several restaurant’s information here as we had a wonderful time in San Francisco on my Birthday and New Years. First we stayed at the DIVA Hotel.

http://www.hoteldiva.com/For 139.00 per night, you can’t beat that. The Bed was sooooo niceee. I slept like a baby. Then for my birthday, I really

wanted to catch some ZZZ’s so we came back from the SFMOMA museum, and ate early, and I knocked out like a baby.

For new years we really wanted to dine here but it was over booked:http://www.aqua-sf.com/aqua/

So went here that was just as FABULOUS! I ate so well:)

http://www.lecolonialsf.com

And then walk thorough china town and little italy, we found this place. Their roasted garlic appetizer, wine, and filet mignon chilli was killer.

http://www.thestinkingrose.com/

Exotic Teas: Beach Flower TeaFriday, December 5, 2008 at 07:24PM

Giving up my every other day glass of wine came quite easy when I discovered that I was pregnant, and it was perfect timing as I was at a point of my health where I wanted to endulge more in the Art of Tea Drinking then Art of Wine Consumption. With respect to both taste traditions and culture. Tea to me now just seems so much more healing with a tremendous effect of feeling better afterwards. When I drink a well brewed cup of tea, a sense of clarity, and calmness overcomes my being that is unwaivering. I found this beautifully presented tea off a website called the Art of Tea. It is called the beach flower, and it truly looks like a tea for a beach flower goddess.

Vegan Meatballs with Squash Ri-sotto & Tomato SaladMonday, April 14, 2008 at 10:58AM

Discovered these meatballs to see if it really looks how it taste. And survey says, yes it does. And if it wasn’t for the tomato salad or brown rice buttersquash risotto on the side, I would stuffed myself silly with the vegan meatballs. Kay, think I’m going to do it fully now, no more cheating for me! I have a couple things that I need to attend to today. I will post the ingredients here later. I promised you will be so surprised on how easy it is to make this dish! Blessings for a very brilliant and healthy start of the week for everyone! namaste;)

Ingredients:Meatball Sauce:Vegan MeatballsFresh basilOlive or Coconut OilGarlicAny pre-made pasta sauce is fineEqual or Sweet and Low 1 packet.-------------------------------------------------Cheat a Risotto mix:Buttersquash SoupCinnamonUncle Ben’s 1 minute Brown Rice MixGrated ParmesanGrated CheeseSoy milk or Half and HalfVegetable Oil butterCoconut Oil-------------------------------------------------Hoppa Tomato Salad:(Hoppa means asian and western gene mixture)Fresh Chopped TomatoesMirin Japanase Cooking Wine

Pomegranate Red Wine VinegarAioli Mayonaise

Oohlala Vegan Vietnamese Wrap ParadeSunday, April 6, 2008 at 01:21PMI’ve been receiving a lot of great vibrations from my food section of this blog, and it is definitely helping me stay com-mitted to bringing you more healthy delightful dishes! This is my first try using Elephant Brand MekOng Rice Paper, which you should be able to find it if you seek to make this dish. (chinese super markets, or grocery stores that has a dedicated isle to international foods will do for the lost)

I posted a good amount of visual data here for you to soak in and get a feel of the process. I have an un-conventional slick black chopping board that I have been loyally working on. A new discovery occurred when there was just enough water on top of the board which allowed the rice paper to slip and slide into form. Before you set the rice paper sheet on the board, let it soak 1-2 sheets at a time in warm water for about 3 minutes, (directions say 5 mins, ignore it, it gets too soft.) Place it gently back on the board, and kindly spoon out the pre-made confetti of shredded carrots, pinenuts, cut-greens, and chopped endives. (I will post a simple direction to this heavenly vegetable parade below). This is the trick. From the end of the wrap, fold over all of vegetables, then tighten it by pushing on top of the sheet above and slide it down, almost like a mowing action, or how the ocean water folds over the sand. I may post a video of this, so stay tuned:)~If you are making more then one wrap, make sure when you lay it out on a plate for it to normalize, they are not next to each other or it will stick. Put a cover over it, and let it sit in refrigerator for a couple of hours. These taste great cold in the summer, or hot if prefer that way too. Make sure you accompany it with Peanut Satay Sauce to dip, or Thai Sweet and Sour sauce.Ooohllaaalaaaa, serve lovingly with a wink! yum!

Ingredients:1-Elephant Brand, MekOng Rice Paper2-Cut French Green Beans3-Carrots4-Pine nuts5-2 Hard Boiled Eggs6-Few Endive Leaves7-Garlic Cloves8-Fresh Basil9-Coconut Oil10-Sesame Oil11-Salt and PepperSuga’s Secret Vegetable Parade Filling:

Cooked Vegetable Preparation:In Frying pan, or stainless steel saucer, put about a table spoon of coconut oil into pot. Let it melt and stir around pan. Chop french cut greens into little pieces, do the same to the garlic and fresh basil. Throw garlic, basil, cut greens, and pine nuts all into the pan. Stir and stir with wooden spoon, throw salt and pepper sparingly to season. Then put a tiny dash of sesame oil. When the greens are cooked, set aside to sit.Raw Vegetable Preparation:I suggest to shred your raw carrots with a cheese grater. (It gives it a nice mushy texture, which will help keep everything together.) Take a couple of leaves of Belgium Endives, chopp it first into strings, then into little pieces. Now toss the raw vegetables back into the cooked vegetable pot and stir it together well with a wooden spoon.Up to you, Boiled Egg Preference:This addition is also up to you, add it for that extra protein intake you need, or for guests. It does make it tastier, but both with or without is still FAB!Other Suggestions:I have been eating very light, and discovered that coconut oil is wonderful together with vegetables. Sesame oil has an un-doubtful powerful asian flair no matter what. Do add a bit of balsamic and soy sauce if the taste is not as strong as you are use to. This vegetable parade is great if you want to make vegetable tempura balls. I will post that later on this week if I have a chance to make some!

Taiwanese Vegan Lettuce WrapWednesday, March 19, 2008 at 04:04PM

I created this dish for another great inspiring gathering at Pilar’s this past monday evening. The gathering was for a introduction to International Investment Opportunities. We met Ted, a wonderful developer for a place called Iguana

Hills. (A great surf spot and eventually eco-friendly living resort.) The response to my dish have been amazing, I be-lieve, so here is the recipies for you all before the week disappears again!-Pine Nuts: 1/4 cup-Sesame Oil: Table spoon-Fresh Basil Leaves-A couple of Garlic Cloves-Vegetarian Ham: Half Tube(Vegan Frozen section Via Chinese Super Market, you can substitute for extra firm tofu cut to cubes too)-Dark Sweet Chinese Bean Sauce: One Table spoon-Cucumber: 1 or 2, peeled and chopped into tiny cubes.-Fresh Lettuce of your choice or Endives for small easy spoon like presentation.Stir fry basil, garlic, sesame oil in medium sized frying pan. Throw in tiny chopped cubes of vegetarian ham. For now another, half of 1/4 can of pine nuts, stir fry everything well, put a table spoon of chinese bean sauce in. Quickly stir, and another 1/2 cup of hot water to balance. Stir well, let it simmer, when it starts getting dry again, turn off heat, throw the rest of pine nuts in, stir well with wooden spoon, follow with cucumbers folded into batter. Pre-arrange in lettuce to serve, or help your self with the buttering tastes of endives combination, YUM!(All I can say is thank all the buddhist-vegans in Taiwan, that created the most wonderful Vegan substitutes for meat, and the local chinese supermarkets that carry it in Virgina Beach)Ultimate Peep ShowMonday, March 10, 2008 at 01:57PM

I will not post anything remotely un-serving, but I had to post this and serve it to you for a sweet laugh..Courtesy of my lovely husband.Banana Thai Vegan CurryWednesday, February 27, 2008 at 01:41PM

Story: I have been using a lot of okra since my trip back from New York. I was inspired when my Uncle whom is an Acupuncturist and Taoist that resides in Flushing. He invited us out for a Chinese Vegan Luncheon. We had Taiwanese Okra Curry that was absolutely DIVINE. ( Okra is very good to detox your body of wastes and toxins, from your respi-ratory to your digestive system.)Directions: The secret to this dish is purchasing a small can ofMASAMAN Curry from any Asian Supermarkets. Also you will need a can of coconut milk. I basically used all my favorite vegetables and first steamed it slightly and threw it in the pan to stir fry gently with fresh garlic cloves, basil, and olive oil. With half can of Masaman Curry I folded it into the vegetables with a wooden spoon, stir some more, and added about another quarter of hot water, then ended with another half cup of coconut milk. If you are watching your calories do not add too much coconut milk to the dish, instead add more Okra, which thickens up the sauce. Let it simmer. Add chopped bananas inside the curry or also use as garnish on top, and of course more fresh basil can create a wonderful aroma mix with any Thai Curries. Add raisin’s or cranberries for a little pungent sweet and sour to start.

Serve with Love. 1. Masaman Curry : Half Can 2. Hot Water: Quarter Cup 3. Garlic Cloves: A Couple 4. Fresh Basil Leaves: A Few Leaves 5. Olive Oil: Half of Table Spoon 6. Pre-Steamed Veggies: Spinach, Bokchoy, Carrots, Okra, and Chinese Squash. 7. Canned Straw Mushrooms: Quarter Can 8. One Banana

PHAT oysters!Wednesday, February 20, 2008 at 05:01PM

Kay, the food doesn’t stop here, have you tried oysters from the Oyster Bar, Grand Central Station? Gosh, I think I turned on the polish bar/oystertender, when I accepted his reccomendations on half dozen of Totten Virginica, Oysters from Washington State. My husband does not like seafood, but lovingly watch me slurp these babies away like a champ! YUM!

Korean Food Breakdown!Wednesday, February 20, 2008 at 04:27PM

Hi all! Continuing our journey to food in NYC! After the empire state and a few drunken monkeys (draft ale with dash of banana liqueror at Heartland Brewery) Me, my tanked mother, and southern husband manage to find Korean way 32nd Street (by the old Macys) and dashed into Kunjip. A young, hip, casual korean crowd pack up this place like sardines. Me and my mother are on line waiting for a table, she pulls out a prior reciept to check if she signed it cor-rectly. Laughters break loose, while we discover the handwriting on the reciept belongs back in first grade. This follows a nice comfortable seat down. Binbin Bop, Bulgoggi, Sukiyaki meats, awesome kimchi, and korean plum wine flood our table. I have not touched meat in a while, so this was my break down. God! I ate like a greedy little piggy. Scott was trying to keep up, and never have I seen a southern man work those chopsticks like a PRO!

The Painted Lady, Tea House

Monday, January 14, 2008 at 01:29PM

I love little miracles, and this one came about when a cashier at my local supermarket informed me of this wonderful place in downtown Norfolk. All I ask was where can I find wonderful tea! Location and Website is as follows:

The Painted Lady Tea House.112 East 17th Street, Norfolk Virginia, 23517757 623 8872

Peppermint Eggnog MartinisSunday, December 23, 2007 at 09:20AM

I am absolutely so late sending out my holiday cards this year! Though I figure, I can always do a little extra by writing a bit more, and with more care. Adding an extra Happy New Year doesn’t hurt either! I still like receiving cards in my actual mailbox, it truly helps you appreciate a moment that is slightly different, then lets say a quick email. Well, I made myself a peppermint eggnog martini, sprinkled some cinnamon, and took out the tools. Saturday night live was on and the rest was history.

Suga’s Peppermint Eggnog Martini

10-15 Ounces Classic Eggnog5 ounces White Chocolate Godiva Liquer5 ounces Chopin Vodka2 ounces White Creme de Menthe1/2 ounce of Peppermint SchnappsMini Candy CanesCinnamon

Mix: Pour all of your liquid ingredients into a shaker 1/2 full of cracked ice.( I like to pour the Eggnog and Almond Creamer last so I can plus or minus the intensity of the creamers.) Shake it up baby, serve in Martini glasses, sprinkle