The wonderful thing about this vegan version of sour cream is that it’s so versatile. It can be used just like the dairy version, used to thicken sauces, as a base for dips or piled on top your favorite taco. Best of all, there is no fear of it “breaking” as it’s dairy cousin will do in high heat.

Although I usually use a whole block of tofu, when making this you can easily half the recipe if you won’t be using this within a week, but I am so sure you will use this on everything!

The cast of characters are ready to go.

Place tofu in food processor. I always use regular or firm, not soft and not extra firm.

Add the juice of one lemon. You can use lime as well.

Add a tablespoon of agave nectar or sweetener of you choice, such as honey, brown rice syrup or maple syrup.

Add a teaspoon of garlic powder.

Now add a good pinch of salt. Process everything until smooth making sure to scrape down the sides.

While the processor is on, begin to add about a tablespoon of oil. I like to use grapeseed oil, but olive oil would work well. You will notice that the puree will become a bit thicker.

Store this in a airtight container for up to a week.

Well friends, here we are at the doorstep of Spring when colorful eggs lay hidden in yards and children run about like little freaks searching them out.

So I ask…you spend the extra cash to buy organic eggs, so why not dye them organically?

Back in the olden days of Persia, people would give each other dyed eggs as a symbol of springs arrival and rebirth. With that said, we know that Paas Color Kits were not around. So, what did they use to dye the eggs?

Easy. The foods they ate and the spices they coveted.

This idea prompted me to go to the market and buy what I thought would dye eggs naturally. Beets, of course, were the first on the list. I was on my own for the rest and I have to say it was fun picking out what I hypothesized might work.

I did the standard boiling of the eggs first, then boiled the various produce with a tablespoon of vinegar to add for good measure. Next, I added the hard boiled eggs completely submerging them in the hot liquid. I let them soak for about 15 minutes until I achieved the color I desired.

Below is my organic produce and spice experiments. Give me a shout back if you know of other ingredients that you have used.

Oh yeah, the stripes on the eggs were created by using rubber bands wrapped around the eggs. This gave the eggs a super cool geometric look although a few of the bands popped from the heat.

This would be a great activity with the kids for sure!

Red Beets, a no-brainer, gave the eggs a pale pink hue.

Blueberries gave the eggs a pale, vintage blue color.

Red Onion and Purple Cabbage were combined to make a greenish brown, then I used a red crayon to make designs.

Spinach gave these eggs a very pale green…Martha would have loved these.

Turmeric and Yellow Beets made the most vibrant color in vivid yellow.

Rubber bands around the eggs.

The Southwest’s Best Breakfast Menu:
Tofu Rancheros w/Black beans & Soy Sausage

So, pretty much every Sunday morning David and I make some version of either a Southwest or Mexican inspired breakfast. This usually always includes beans, salsa, avocado and corn tortillas. What goes in between those things are always different and depends on what’s in the fridge that morning. We seriously love those flavors for our first meal of the day, and with our trip to Mexico growing closer each weekend we keep trying out variations on the theme of Latin Vegetarian.

Mexican food , when you really think about it, doesn’t NEED meat. This cuisine relies on tons of fresh veggies, lean protein packed beans, heart healthy grains and wonderful aromatic herbs and spices. I am not talking about the typical “Am-exico” food you get in most Mexican restaurants here in the states. That stuff is loaded with cheese and rice and that is not what people eat south of the border. They keep it simple, and that is why I love this style of cooking. Someone once told me that Mexican food is one of the fattiest cuisines out there (because of the cheese, most likely) but it doesn’t have to be.

You should try this one morning. You would think that the beans would make it heavy, but believe me, it’s not. It was the perfect meal to give us the energy to run our errands and go on a long mid-day walk. Also, this recipe incorporates a riff on Isa Chandra Moskowitz’s recipe, Scrambled Tofu, from her cook book Vegan With A Vengeance.

First, mix this spice blend. Make extra so that you don’t have to make it every time. I always triple it.
2 tsp ground cumin
1 tsp dried thyme
1 tsp paprika
1/2 tsp turmeric
1 tsp salt

Drain a block of extra firm tofu. Extra firm works the best in keeping it’s shape and doesn’t get mushy.

In a saute pan with 1/2 Tbs olive oil saute’ 1/2 of a diced red onion until soft and caramelized.

Crush 2 cloves of garlic then add to pan with onions.

Dice 8 medium size mushrooms then add the mushrooms to the onions and saute until golden.

Add a heaping Tbs of the spice mixture then crumble the tofu in the pan, making sure to leave big chunks. Stir well.

Squeeze the juice of one lemon and add this to the tofu. Also, add a 1/4 cup of nutritional yeast. Nutritional yeast makes it creamy and thickens it up a bit giving it the texture and feel of scrambled eggs.

Add one shredded carrot to the mix and gently stir in. Turn heat to low to keep warm. Meanwhile, in a sauce pan brown the sausage, add one can of drained and rinsed black beans (or your fave frijole) and cook until the moisture has evaporated.
On a plate lay out 2 corn tortillas and top with a bit of the bean-sausage mixture, the scrambled tofu, some salsa and whatever else you want to finish it off with, like sour cream, guacamole and some seriously hot sauce.

Armed with fuzzy hats and a great breakfast Shirle’ & David get ready to meet the day.

Confused by coriander? Stumped by savory? What is the dif between dried and fresh in the herb world? Well, hopefully this tiny tutorial might help ease your fear of flavorful spices and herbs. It’s easy to add flavor to a recipe without adding salt or sugar, simply use herbs and spices to contribute color, savory taste and sensational aroma, without adding the fat and sodium. So let’s get spicy!

Dried vs. Fresh Herbs

Because dried herbs have more of a pungent flavor they can be substituted for fresh herbs at a ratio of 1 to 3 , as in 1 tsp of dried to 3 tsp of fresh. Dried herbs are super convenient and can be great for longer cooking times, but they also don’t have the same flavor as fresh herbs, they can even get stale. So, make sure your dried herbs are still fresh by crushing some between your fingers and seeing if they still have a strong aroma. And PLEASE always store them in an air-tight container away from light and heat. I know so many folks who keep them over or near the stove, bad idea friends. It’s like spice and herb torture!

“Sugar & Spice…” What are Sweet Spices?

If you’re trying to reduce sugar in your life, then call on your “sweet spices.” These spices are not actually sweet tasting, but add a depth of sweetness when cooked with naturally sweet things. They include spices like cinnamon, cloves, allspice, ginger, cardamom, anise, and fennel. So, next time you are baking or making a dessert think of these and cut the sugar.

Savory (not the Jawbox song) Spices

Do you find you prefer salty to sweet? Cajun to Creme Brulé? Well, then savory spices might take over your spice rack. Let’s start with the big ones, black pepper, oregano, basil, thyme, tarragon, dill, marjoram and yes, summer savory to name only a few. These are the power herbs and spices that go into many cuisines of the world. They add depth, richness and aroma that are key to their unique cultures recipes. India and lower Asia rely heavily on many of the spice trade staples such as cumin, garlic, ginger, coriander,and even chili powders. And, my fave, smoked paprika - the greatest spice known to man! (Seriously, give it a try.) And guys, any spice with the word “Salt” after the spices name is a huge no-no, so don’t fall victim to that sodium trap! Powdered and granulated garlic or onion is great, but kick out that salt.

Spice Tips:

Always store in airtight containers in a cool, dark place, never over the stove.

Replace you spices and herbs every six months.

Whole spices retain their flavor longer (up to 3 years) and can be used whole or you can grind with a mortar and pestle or a cheap coffee grinder.

Get the best flavor from your spices and “toast” them in a dry skillet over low heat, stirring frequently, until they start to release their aromas.

I love pumpkin seeds, especially ones that are already shelled, bagged and ready to eat! What could only make them better would be to take those earthy, buttery flavored seeds, toast them, grind them into a paste, then add spices and tomatoes to make a dip…a nutty salsa, if you will.

What you get is something the Yucatan people call Si Kil Pac. In the markets of the Yucatan you can find large bowls displaying varied degrees of toasted pumpkin seed that have already been ground to a paste. Much coarser and drier than peanut butter, the pumpkin seed paste is used in many different ways from sauces to thickeners in stews.

I also bought a tortilla press a few weeks ago and was determined to make fresh corn tortillas. I have to say it wasn’t as hard as I thought it might be and once I got the hang of the press I moved right along like a machine. Plus, it took me back to having a Playdoh Fun Factory as a kid. Seriously, the taste was well worth the effort and since I had made this fabulous dip I took the tortillas one step further and turned them into chips - Baked, not fried.

Try this at your next party, on a piece of pita or eat it with a celery stick…anyway you do it you will love it.

Pumpkin seeds.

Already toasted pumpkin seeds.

Ground to a course paste.

Roasting some plum tomatoes under the broiler.

Roasted tomatoes, ready to be diced.

Dicing an onion. I also diced one habanero chili and some cilantro, mixed them into a bowl with the tomatoes and pumpkin seed paste, squeezed in the juice of a lime and added salt to taste.

In another bowl I mixed a cup of masa flour with a bit of water until a dough formed then I rolled into a snake and cut equal pieces.

I wrapped both sides of the press with plastic wrap and placed one ball of dough on the bottom plate.

Pressing the dough.

One Tortilla ready to be lightly fried, then cut into wedges and baked…and enjoyed with some Si Kil Pac!

Get the recipe here.

So, people on my street wonder what the heck is going on at my house every month when they see a news truck parked in my driveway. “No,” I say to them, “you won’t be seeing me on COPS or Americas Most Wanted or anything like that.” I tell them that I cook on our local cable news station here in the Triangle, News 14 Carolina.

I have been doing this for little over 2 years now and am still wondering how I came to land this tiny, little spot on TV. The segments are a whopping 3 minutes, if that, but you would be surprised to know that it actually takes a good hour to film just one. We also shoot 3 at a time, and as far out as a month and a half. So any upcoming holiday food needs to be set up as if it were that holiday. I start prepping everything about an hour before the shoot so that it is all set up, ingredients chopped, measured and sometimes prepared before hand.

There is one Photog (camera guy) named Mo who has worked with me since the beginning. He is AWESOME! We have had 2 producers and they were amazing to work with , but as it stands now, Mo and I are doing it ourselves…and I think we are doing a great job and that Scott and Jason (the previous producers) would be proud.

Below are some pics of what my kitchen looks like with a 6 feet something tall camera man, 2 hot lights and a stove full of Peruvian potatoes. One of the shoots we did was for St. Patty’s day so I made Colcannon, a traditional Irish dish of potatoes and cabbage, where I replaced the usual white potatoes with purple Peruvian potatoes and switched out the typical green cabbage for red cabbage…the leprechauns will be after me for sure!

Bright Lights-Big Camera Guy.

Mo making sure he is getting those Tacos best side.

My “cheat sheet” - It’s the recipe I wrote and any notes or changes that need to be adjusted before I send it off to the producer. (Look in the recipe section of RTS to get the recipe or click on the Colcannon link above.)

Having way too much fun!