Month: January 2015

Superfood Miso Carrot Salad Sandwich

You’d be hard-pressed to find someone out there who has never had a sandwich. After all, everyone has had a sandwich at least once in their life, right? But how often have you had that perfect sandwich? The one that makes you remember how much you adore sandwiches? Making a great sandwich at home isn’t as hard as you think and the varieties are endless. Take this miso carrot salad sandwich. With an Asian flair, this superfoods sandwich is sure to bring the flavor (and have you remembering all of the reasons why you should have sandwiches all the time).

Miso Carrot Salad Sandwich
Excerpted from Superfood Sandwiches by Katie Chudy

RECOMMENDED BREAD: Honey Miso Whole Wheat Sesame Buns (recipe follows), sub rolls, burger buns
YIELD: 4 sandwiches

This sandwich is for nights when taking more than 10 to 15 minutes to put together a meal isn’t in the cards. It’s also perfect for road trips and take-to-work lunches because it’s so easy to transport and its bright, fresh flavors are the perfect pick-me-up for a midday slump.

2½ teaspoons white miso
2 tablespoons (30 ml) rice wine vinegar
½ teaspoon grated fresh ginger
2 tablespoons (2 g) chopped fresh cilantro
1 tablespoon (3 g) chopped fresh mint
1 teaspoon sesame seeds
3 cups (330 g) shredded carrot
1 cup (150 g) mandarin orange slices
4 buns, sliced in half

In a medium-size bowl, combine the white miso, rice wine vinegar, ginger, cilantro, mint, and sesame seeds. Add the carrots and stir to combine, making sure the miso vinaigrette coats the carrots evenly. Add the mandarin orange slices and stir to combine. Divide the carrot salad among the 4 buns.

Honey Miso Whole Wheat Sesame Buns
YIELD: 6 to 8 buns

Miso, fermented soybean paste, is what gives these buns a unique flavor. Five-spice powder, a Chinese blend of five to seven spices (traditionally star anise, clove, cinnamon, ginger, nutmeg, fennel, and Szechuan peppercorns), is also in the mix. This powder is thought to have been the result of someone trying to produce a “wonder blend” that included all five flavors—sour, bitter, sweet, salty, and savory. Though these buns are made from common Asian ingredients, don’t feel like they are only fit for Asian meals. They’re more versatile than you might think. You can also omit the five-spice powder for a more all-purpose bun if you wish. If you don’t have black and white sesame seeds, use whatever you have on hand and, of course, you could omit them altogether, but they
lend a nice nuttiness to the finished bread and look beautiful, adding a lot of character to any sandwich.

1 cup (235 ml) warm water
2¼ teaspoons (9 g) yeast
1½ teaspoons honey
1 tablespoon (15 ml) sesame oil
1 teaspoon five-spice powder
2½ teaspoons white miso paste
½ teaspoon kosher salt
1½ teaspoons black sesame seeds, plus more for the top
1½ teaspoons white sesame seeds, plus more for the top
2¼ cups (270 g) whole wheat flour
1 egg

Line a baking sheet with parchment paper. Combine the warm water, yeast, and honey in a small bowl. Stir to combine and set aside until the yeast starts to foam, 5 to 10 minutes. Using a stand mixer fitted with a dough hook, combine the oil, five-spice powder, miso, salt, and both sesame seeds. Add the water-yeast mixture to the bowl, and then add the flour.

Knead for about 5 minutes, until the dough comes together and is elastic. If you don’t have access to a stand mixer, you can make this by hand by combining the sesame oil, five-spice powder, miso, salt, and both sesame seeds in a large bowl. Add the water-yeast mixture and then the flour and combine with your hands or a spoon. Once the dough comes together, transfer it to a clean work surface and knead the dough for about 10 minutes, or until it’s smooth and elastic.

Spray a large bowl with cooking spray. Place the dough in the bowl and cover with plastic wrap. Let the bowl sit in a warm place until the dough rises and doubles in size, about 30 minutes to 1 hour. Once the dough has doubled in size, punch it down with your hand. Turn out the dough onto a clean working surface and divide into 8 equal pieces. Roll each piece into a tight bun with your hands and using your palm, flatten the bun a bit. Repeat for each bun. Place them on the prepared baking sheet and cover with plastic wrap.

Preheat the oven to 400ºF (200ºC, or gas mark 6) and allow the dough to rise again and double in size, about another 30 minutes. Remove the plastic wrap from the buns. In a small bowl, combine the egg and a splash of water. Use a pastry brush to evenly coat the top of each bun with the egg wash, being careful not to get too much on the paper or at the bottom where the dough meets the paper, which can cause it to stick and burn. Sprinkle each bun with the sesame seeds and bake for about 15 minutes, or until the internal temperature of the rolls reaches 200ºF (93ºC).

Superfood Sandwiches Crafting Nutritious Sandwiches with Superfoods for Every Meal and Occasion

There’s nothing better than chomping into a super-fresh sandwich with crusty bread, packed high with all your favorite nutritious fillings. Some say the sandwich is boring and classless – not the case for these sandwiches packed with superfoods.

Superfood Sandwiches features recognized superfoods, fresh vegetables, fruits, all-natural meats and cheeses, and quality baked breads, making any sandwich a respectable and versatile meal.

Start from scratch or use up some leftovers. Whether you’re on a budget or aiming for gourmet, Chef Katie Chudy provides tips and shortcuts for those in a hurry as well as more detailed recipes and options, making some extra effort in the kitchen well worth it. Inside, you’ll find easy and healthy recipes, such as:

– Buttermilk Whole Wheat Bread
– Tomatillo Yogurt Sauce
– Beet Green and Pecan Pesto
– Turmeric Chickpeas with Cardamon Spiced Apple Sandwich
– Spinach and Zucchini Cornmeal Cakes with Spiced Goat Cheese
– Argentinian Steak Sandwich with Kale Chimichurri
– Sage Roasted Pumpkin and Smoked Gouda Melts
– Edamame Fried Rice Veggie “burger”
– Quinoa Crusted Eggplant Parmesan Sub
– Swiss Chard, Fennel and Walnut Sandwich with Panchetta Chips and Saffron Yogurt Sauce

Superfood Sandwiches revitalizes the concept of the everyday sandwich, drawing on global flavors and incorporating healthy superfoods that you want to eat. Celebrate the sandwich – a hearty meal option that is nutritious enough for any time of the day or night – while featuring fun and quirky recipes that will liven up your kitchen.

Star Trek Romulan Ale

With talk of the new Star Trek movie on the horizon (2016? Here’s hoping!), we thought we would share a sneak peek recipe for Romulan Ale from the upcoming Geeky Chef Cookbook. This drink is perfect for binge watching the entire series, although we recommend not using this one for any Star Trek drinking games. It’s as intense as the Romulans and will leave you with a pounding headache.

Are you a Trekkie? You should own this book. Preorder your copy of The Geeky Chef Cookbook today!

Romulan Ale
Excerpted from The Geeky Chef Cookbook by Cassandra Reeder

Star Trek is the mostly popular science-fiction creation of all time. If you’re about to say anything or even think anything about Star Wars right now: shhh, stop. Star Wars is not hard science-fiction, it’s a space opera. Okay, yes, technically space opera is a sub-genre of science-fiction, but still, it’s like comparing GWAR to Fleetwood Mac. You ever wonder why some nerds get so upset if you confuse the two? This is why. I’m not implying that either is better than the other, just that they are not comparable.

Now that’s out of the way, let’s talk Romulan Ale. This alcoholic drink made an appearance as far back as in the original series and was even drunk in The Wrath of Khan. Romulan Ale has a characteristic bright blue color, though the shade of blue does vary by appearance. Little is known about the taste of the drink but what is for sure is that it’s extremely potent and causes some killer hangovers. Romulans are sort of reoccurring “villains” in Star Trek (they have really never been on good terms with The Federation) so Romulan Ale is illegal… though it’s outlaw status might also have something to with the hangovers. What I created is bright blue and tastes kinda like a chocolate orange. It has a nice sweet and sour thing going on, just like the Romulans. It also works very, very quickly, though it’s easy to drink. I hope you enjoy it, because you won’t enjoy it so much tomorrow!

Makes 1

1oz Blue Curaçao
1oz Rum (151 proof)
1oz Cream De Cacao
Blue Cream Soda to taste
3–5 drops Orange or Chocolate Bitters to taste (both work well)

Pour all ingredients except Cream Soda into and ice-filled cup of your choice and stir. Top off the drink with as much cream soda as you desire.

The Geeky Chef Cookbook

Geek out with recipes inspired by books, movies, television, and video games!

You’ve conquered comic con. You binge watch Star Wars regularly. Now, it’s time to get your geek on in the kitchen!

Cassandra Reeder loves to cook, and she’s a bona-fide mega-geek. Comic-lover, avid gamer, and sci-fi and fantasy lover, she started The Geeky Chef in 2008. She creates real-life recipes for all the delicious foods you’ve seen in your favorite sci-fi and fantasy movies, TV shows, and video games. From Game of Thrones and the Hunger Games to Doctor Who, the Legend of Zelda and the World of Warcraft, this book features 50 recipes and photos that you can re-create right in your own home for the geek in your life. Finally learn to create Butterbeer and Pumpkin Pasties from Harry Potter. Indulge in the Lemon Cakes from Game of Thrones. Sip from a bowl of Plomeek Soup from Star Trek and enjoy with Peeta’s Cheesy Bread from the Hunger Games right in your kitchen! Fantasy foods are fantasy no longer…

New World Székely Goulash

Slow cookers are amazing. They really are. But the one thing I’ve always found frustrating about slow cookers is just how slow they are. They require planning. Sometimes you need things fast. And that’s when pressure cooking shines. Every time I see a MasterChef or Top Chef or friend use a pressure cooker, I am enthralled with how marvelous they are. If you don’t have a pressure cooker, you might want to think about getting one when you see how easy, delicious, and fast this recipe is. Plus, all the cool kids are using them 😉

New World Székely Goulash
Excerpted from Vegan Pressure Cooking by JL Fields

Early in our marriage, my half-Hungarian husband introduced me to “old world” goulash made with sauerkraut, pork, and sour cream. This was foreign to me, the girl who was raised in rural Illinois and knew goulash as elbow macaroni, ground beef, and tomatoes. This recipe is a blend of the traditional Székely goulash ingredients—specifically the sauerkraut and sour cream—with the Midwest addition of tomatoes. The chickpeas stand in as the protein replacement for the pork.

1 cup (200 g) dried chickpeas, soaked for 12 hours or overnight
1 teaspoon extra-virgin olive oil
2 cloves garlic, minced
1⁄2 cup (80 g) half-moon slices yellow onion
1 1⁄2 cups (195 g) chopped carrots
2 tablespoons (14 g) paprika, plus more for garnish
1 teaspoon freshly ground black pepper, plus more for serving
2 cups (470 ml) vegetable broth
1 cup (245 g) tomato sauce
1 bay leaf
1 to 1 1⁄2 cups (235 to 355 ml) water, or as needed
1 teaspoon sea salt
32 ounces (896 g) sauerkraut, drained
1⁄2 cup (120 g) vegan sour cream

Rinse and drain the chickpeas.

In an uncovered pressure cooker, heat the olive oil on medium-high heat. Add the garlic, onion, and carrots and sauté for 3 minutes, until the onion softens. Stir in the paprika and black pepper. Add the chickpeas, vegetable broth, tomato sauce, bay leaf, and enough water to cover everything, plus an additional 1⁄2 inch (1.3 cm).

Cover and bring to pressure. Cook at high pressure for 13 to 15 minutes. Allow for a natural release. Remove the cover and stir in the salt. If the chickpeas are not quite done, simmer on low until thoroughly cooked. Remove and discard the bay leaf.

Stir in the sauerkraut and vegan sour cream and simmer on low until everything is completely heated
through. Garnish with a dash of paprika and serve with freshly ground black pepper.

Yield: 6 servings

Vegan Pressure Cooking
Say goodbye to long cooking and preparation times. With a pressure cooker, you can cook filling, nutritious meals in under an hour and with little mess or cleanup. It’s not only delicious, but easy too! With Vegan Pressure Cooking, you’ll learn all of the ins and outs of pressure cooking–including why there’s no need to be scared of trying something new! From choosing a pressure cooker that suits you best to understanding the ingredients that are perfect for pressure cooking – including beans, grains, hearty vegetables, and more – author JL Fields will walk through all the ropes so you can start creating delicious, everyday meals in no time. Recipes span all meals and tastes, from easy breakfasts like Savory Oatmeal and Stewed Apricots to healthy dinners like Kale, Lentil, and Squash Chili and Sweet Potato Enchiladas. There’s something for everyone!