We crave a lot of filling foods during cold, winter months, and vegetables may end up being neglected. That doesn't happen when Seattle's Fire and Earth Kitchen cooks for you! Their dishes burst with so much flavor, it's hard to believe you're eating vegan-- and gluten-free. Chef and owner Renee Press joined host Margaret Larson to showcase just a few of the many dishes on the menu. She also chatted about cooking and food coaching classes she teaches.
Here are some upcoming classes and events:
Here are recipes for the dishes Chef Renee shared on the show:
Pumpkin Seed Alfredo with Kale and Sweet Peas
Serves 2-4 Prep time: 10 minutes Cook time: 10-15 minutes
1/4 cup raw, hulled pumpkin seeds
3/4 tsp salt (or to taste)
1-2 tsp fresh garlic, chopped
1 shallot, peeled and quartered (can also use yellow or white onion about 1/4 cup)
3/4 cup non dairy milk
1 Tbsp fresh lemon juice
2 Tbsp nutritional yeast
black pepper to taste
1/2 bunch of kale (3-4 leaves, stems removed, chopped)
1 cup frozen sweet peas
1/2 lb pasta of choice
1. Bring water to boil for pasta and cook as you normally would. In the last 1-2 minutes of cooking, add chopped kale and peas. Drain and return to pot.
2. While pasta is cooking, place all ingredients for Alfredo sauce, pumpkin seeds through black pepper into a blender (the higher speed the better), and blend until completely creamy. For a standard, non-high speed blender, this may take 1-2 minutes. Scrape down the sides as needed.
3. Pour contents of blender into a small saucepan and cook over low heat, stirring constantly, until sauce begins to thicken, about 2-3 minutes. Season to taste.
Pour Alfredo sauce over pasta and veggies, stir well, and serve immediately. Enjoy!
Shiitake "Bacon" Spinach Salad
Serves 4 Prep time: 20 min. Cook time 25 min
8 oz baby spinach, washed and dried
half-pint of cherry tomatoes, halved
1 avocado, diced
1/2 cup red onion, finely chopped
Shiitake Mushroom "Bacon":
1 lb shiitake mushrooms, very thinly sliced
1 Tbsp olive oil
1/2 tsp salt
Warm Shallot Dressing:
1 Tbsp olive oil
1 shallot, thinly sliced
1/4 cup balsamic vinegar
2 Tbsp sugar, agave, or maple
1/2 tsp salt
black pepper to taste
1. Preheat oven to 375 degrees and lightly oil two baking sheets and set aside.
Very thinly slice shiitake mushrooms and place in a large bowl. Drizzle them
with olive oil, sprinkle with salt and toss well to coat. Spread out on baking
sheets in thin, even layers and place in oven. Bake, stirring every 5-10 minutes, until
crispy and dark golden brown, roughly 15-20 minutes.
2. Prepare the salad by combining spinach with tomatoes, diced avocado, and
red onion in a large salad bowl.
3. Prepare dressing by sauteing shallot in olive oil over medium heat until soft,
about 2-3 minutes. Add balsamic vinegar, sugar, salt, pepper and stir.
4. Sprinkle salad with crispy shiitake bacon, and pour warm dressing over top.
Toss well to coat and wilt spinach slightly. Plate and serve immediately. Enjoy!
Fresh Vegetable and Herb Spring Rolls with Almond Dipping Sauce
By Fire and Earth Kitchen
Makes 8 rolls Prep time: 15-30 minutes
1 package of "spring roll skin wrappers"
1 cup red (or green) cabbage, thinly sliced
1-2 cucumber or carrots, julienned
1 sliced avocado, thinly sliced
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup fresh basil leaves
Almond Dipping Sauce
1/2 cup almond butter (or peanut butter)
3/4 cup warm water
1 Tbsp rice vinegar
1 Tbsp brown sugar or agave syrup
1 Tbsp coconut aminos, tamari, or soy sauce
1/2 tsp salt
1 Tbsp fresh shallot or onion
1/2 tsp (or more) fresh thai chili (optional)
1. Thinly slice all veggies into julienned strips and place in separate clusters on large plate. Remove herbs from stems and add whole leaves to plate as well.
2. Boil water and fill very wide bowl or pie plate about half way full, let sit for a few minutes to cool ever so slightly. Two at a time, soften spring roll sheets by dipping them into the hot water, using your fingers to move them around. Depending on hotness of water, it will take about 2-10 seconds for them to soften. They should be pliable but not mushy and falling apart, think al dente pasta, as they will continue to soften even out of the water. Layer two softened spring roll sheets on top of one another on cutting board (wood board works well here) and fill bottom third with a a bit of each veggie and herbs, do not overstuff! Less is more here. Roll up like you would a mini burrito, tucking in sides and rolling up tightly. It will conveniently stick to itself, making this very easy. Cut in half and place on serving plate.
3. In a blender combine all ingredients for almond dipping sauce and process 10-20 seconds until very creamy. Transfer to small bowl and top with chopped scallions or additional chopped chili pepper, if desired.
Berry Chocolate Cheesecake Squares
by Fire and Earth Kitchen
Makes: 8"x 8" pan or 12-16 squares Prep: 25 minutes Chill: 1-3 hours
3/4 cup raw almonds
3/4 cup raw pecans or walnuts
1 tsp salt
1 tsp cinnamon
1/2 cup medjool dates, pitted
1 Tbsp maple syrup
3 cups raw almonds, soaked 2-4 hrs
1/2 cup maple syrup or agave
3/4 cup coconut oil, melted
1 Tbsp vanilla extract
1 cup berries, fresh or frozen
5 Tbsp lemon juice
1/4 tsp salt
1 -1/2 cups water, as needed
1 cup semi-sweet chocolate chips
1/3 cup almond milk
1 tsp vanilla extract
1. Line a 8"x8" baking dish with parchment paper so it hangs over the edges by 1-2 inches. Process almonds, pecans or walnuts, salt, and cinnamon in a food processor until mixture turns to small crumbs. Break dates into smaller pieces and add along with maple syrup (or agave) and process again until sticky dough forms. Press firmly into baking dish. Place crust in freezer to chill.
2. Blend all ingredients for filling in blender (high-speed, if possible) for 1-2 min. Scrape down the sides and add water as needed until very creamy.
3. Pour almond "cheese" filling over nut crust and smooth. Heat almond milk over low heat until steaming. Add chocolate chips, vanilla, and salt and stir until chocolate has just melted. Let cool for a few minutes before pouring over cream and spreading evenly. Cover with plastic wrap and place back in freezer and chill at least 1 hour, but up to three hours is ideal. Remove from freezer 20 minutes before serving. Enjoy!