August 20, 2011 by Janice Moreland
Romesco sauce is so versatile, it is easy to get creative and find all kinds of ways to use it. Here are a few suggestions. Use Romesco Sauce to garnish roasted potatoes or pasta, spread on toasted bread or grilled vegetables, use as a sandwich spread or in wraps, as a dip for fresh vegetables or pita crisps, or toss in a vegetable salad. I like to spread it on avocado, lettuce and tomato sandwiches (ALT’s) with shredded carrots and sprouts. One taste of this easy to make sauce will have you hooked.
The roasted red bell peppers in Romesco Sauce are extremely rich in vitamin C and vitamin A. Vitamin C is beneficial to individuals whose immune system is weak due to being over stressed and it also helps reduce the risk of lung infections. Individuals who have a higher intake of foods rich in vitamin C have a lower likelihood of a wrinkled appearance and instead have a more youthful appearance. It is the first nutrient to be depleted in alcoholics, smokers, and obese individuals, which makes it an ideal marker for overall health. The vitamin A in the roasted red peppers is linked to good vision and preventing macular degeneration, cataracts and glaucoma. It enhances the function of the immune system, is associated with cancer prevention and helps maintain beautiful skin free of blemishes. Proper levels of vitamin A have many health benefits but never take a vitamin A supplement as too much vitamin A can cause health problems and the chances of too much vitamin A from your diet are extremely rare.
Almonds are a very nutritious tree nut with great medicinal value. The are good for the brain and have been considered an essential food item for growing children. They help regulate cholesterol and are good for the heart. Almonds help reduce inflammation, wear and tear on the arteries and the potassium in almonds helps to regulate blood pressure. They improve the movement of food through the colon thereby helping to prevent colon cancer and they also protect against diabetes by minimizing blood sugar spikes after a meal. They are rich in folate making them good to eat during pregnancy to reduce the likelihood of birth defects. They assist in energy production and help prevent Alzheimer’s disease.
The fresh garlic in this sauce provides benefits to the cardiovascular system, and has anti-inflammatory and anti-arthritic qualities. It also has proven to be an effect antibacterial and antiviral remedy and has shown to improve the metabolism of iron from other foods among many other benefits.
1/2 cup raw almonds
4 cloves garlic
1 (16 oz.) jar roasted red bell peppers, drained
2 T balsamic vinegar
1 T Bragg’s amino acids
1/4 t cayenne pepper
Begin to heat a heavy skillet on medium-high heat. Place almonds in a food processor fitted with the chopping blade and pulse 7 to 10 times to chop, then pour the almonds into the heated skillet. Toast the almonds in the skillet while keeping them moving for about two minutes, then return them to the food processor. While the food processor is running drop all four cloves of garlic through the chute to finely chop. Stop the food processor and add the remaining ingredients. Process briefly to create a thick consistency.
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Category almonds, balsamic vinegar, Braggs amino acids, cayenne pepper, garlic, roasted red bell peppers | Tags: almonds,appetizer,balsamic,balsamic vinegar,bragg's,cayenne pepper,garlic,garnish,herbivore,kitchen twist,main dish,nuts,pepper,potato topper,red bell peppers,red peppers,roasted red peppers,romesco,romesco pesto,romesco sauce,sandwich spread,sauce,the ktichen twist,the twist,twist,vegan,vegetable dip,vegetable topping,vegetables,vegetarian,whole food | No Comments
July 14, 2011 by Janice Moreland
Last week, while vacationing in Tennessee we found the nicest vegan restaurant in all of Nashville, The Wild Cow. While we had fun enjoying a full menu full of animal free choices it also made the decision of what to eat a little more difficult than it usually is in restaurants. We asked our server, Ryan, what he liked on the menu. He indicated that everything was delicious but that he had recently been “addicted” to the reuben. Enough said, Vincent ordered the Reuben! There were four of us at the table and we each ordered something different. Ryan was right, everything was very delicious! I told Ryan about The kitchen twist and he told me about how to download some of his original music for free at ryansilver.bandcamp.com be sure to visit and enjoy his tunes! You can also find him on youtube or his website at ryansilvermusic.com his music is very chill with a bit of whimsey, I liked it! Upon arriving home I wanted to create something in honor of The Wild Cow and Ryan, our talented server, who is sure to break into the music scene and become a famous musician. Under these circumstances I decided that nothing could be better than to create a satisfying and addicting reuben sandwich!
Apart from its deliciously tangy flavor, sauerkraut offers remarkable health benefits. The fiber and lactic acid bacteria improve digestion and promote the growth of healthy bowel flora, protecting against many diseases of the digestive tract. It’s low in calories, enzyme-rich and high in vitamin C. The fermentation of cabbage produces compounds called isothiocyanates which are protective against cancer.
Tofu is a rich source of protein that is cholesterol free. It can help lower the LDL (bad) cholesterol without lowering HDL (good) cholesterol which leads to a reduced risk of heart disease. Being high in protein, it satisfies body’s hunger for a long time. Also, its low-calorie nature doesn’t add any excess calories to your diet.
Tofu is a very good source of iron. Iron helps in the transport of release of oxygen throughout the body promoting energy production. Tofu also provides copper, an important mineral without which iron cannot be properly utilized in red blood cells. Copper is also helpful in reducing the symptoms of rheumatoid arthritis.
A study done on men with type 2 diabetes, all of whom had a diagnosis of diabetes-related kidney disease, found that men who added tofu to their diet significantly reduced the stress on their kidneys. Those receiving the animal protein, however, experienced an increase in kidney disease.
The juniper berries in the marinate help to prevent gas and heartburn. They also help treat bladder and kidney infections.
Rye bread may be a better choice than wheat bread for persons with diabetes. One study found that bread made from wheat triggers a greater insulin response than rye bread does. Results of the study showed that after women had eaten rye bread, their insulin responses were significantly lower than after they ate wheat bread. Researchers felt this lower after-meal insulin response could be due to the fact that the starch granules in rye bread form a less porous and mechanically firmer matrix than in wheat bread. This would translate into a much greater particle size being swallowed when rye bread is eaten compared to wheat, which would slow the rate at which the starch could be digested into sugar.
For the tofu:
2 (1 lb.) blocks extra-firm tofu, frozen, thawed and water squeezed out (or fresh, drained and pressed)
1/2 cup water
2 T apple cider vinegar
1 T grated ginger
2 juniper berries,* crushed
2 t dry mustard
1 t sesame oil
1/4 t Cayenne pepper
1/8 t cinnamon
1/8 t allspice
Place the tofu in a gallon sized ziplock bag. Stir together all remaining ingredients and pour over tofu, coating all sides. Press the air out and zip closed. Marinate for 30 minutes while preparing the remaining ingredients.
For the reuben sauce:
3/4 cup vegan mayonnaise (Vegenaise)
6 T ketchup
2 T minced dill pickle
4 t horseradish sauce
2 t Bragg’s amino acids
Mix all ingredients together. Use to spread on the reuben sandwiches.
16 slices rye bread cut from 2 loaves
1 (8 oz.) pkg. Diaya Mozzarella shreds
2 1/2 cups fresh sauerkraut
Non-hydrogenated margarine (Earth Balance)
Preheat a large skillet on medium low heat. Place the slices of rye bread together preparatory to assembling the sandwiches. Evenly spread the reuben sauce across each slice of bread. Slice each block of tofu into 4 thin pieces and place on half of the bread slices. Top the tofu with a generous amount of sauerkraut, then evenly spread the Diaya Mozzarella shreds on the opposite bread slices. Quickly put the bread slices together to form sandwiches. Spread the top of each sandwich with a very thin layer of non-hydrgenated margarine and carefully lay in heated pan, margarine side down. While in pan spread a very thin layer of non-hydrogenated margarine on the second side of each sandwich. Flip sandwiches when the first side is browned and brown the second side. Remove from pan and continue until all sandwiches are grilled. Makes 8 sandwiches. ©Janice Moreland http://thekitchentwist.com
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Category allspice, apple cider vinegar, Bragg's amino acids, cayenne pepper, cinnamon, dill pickles, dry mustard, fresh ginger root, horseradish sauce, ketchup, mozzarella shreds, non-hydrogenated margarine, rye bread, sauerkraut, sesame oil, tofu, Vegenaise | Tags: bragg's,bread,cinnamon,diaya,diaya cheese,fry,grill,grilled sandwich,herbivore,kitchen twist,lunch,main dish,non-dairy cheese,pan sear,Reuben,reuben sandwich,rye,rye bread,sandwich,sandwiches,snack,the kitchen twist,the twist,twist,vegan,vegan cheese,vegan sandwich,vegenaise,vegetables,vegetarian,whole food | 1 Comment