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Wake Up, Freak Out - then Get a Grip from Leo Murray on Vimeo.
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| THE Vegan Revolution IS ON BABY ... I am so happy to live on these times :-) CELEBRATE !!!!!!! Chef Mayra, The Doctor of Flavor Office 702 722 0108 Go to Chef Mayra's event web site: Live***Streaming Live from Rainbows End Natural Foods Market and Cafe as of 9-16-2009 visit us and hang while we tape the show.Lunch is fantastic! http://www.chefmayra.com/show.html Now featuring *Chef Mayra's Dessert Menu in their Cafe" starting October 1st, 2009 Watch Chef Mayra Live Every Wednesday @ NOON (PST) TV SHOW* Internet/ Steaming Cooking/A Conversation with the Vegan Chef. http://whydoyouneedorganicfood.blogspot.com/ | ||||||
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Chef Mayra, The Doctor Flavor Office 702 722 0108 Chef Mayra Promotion's August 2009 Events : FUN + FOOD+ CARIBBEAN+VEGAN= ONE SEXY FULL OF ENERGY PARTY WHEN: Friday, August, 21 2009 @ 6:00 PM to 10:00 PM Go to Chef Mayra's event web site: http://www.chefmayra.com/caribbean.html Ticket on SALE NOW!!! GO on LIne Want to WIN 2 free Tickets to MY Party?? Click HERE http://bit.ly/SPJZQ |
Pasta rocks, but it rocks even more when you select a more nutrient-rich one than those made with refined white flour. Try one of these healthier alternatives:
Quinoa
Native to the Andes, quinoa is the seed of a leafy plant related to beets. When ground up and mixed with corn or wheat flour, quinoa produces mild-tasting, high-protein pasta. Gluten-free eaters should choose brands that contain only quinoa and corn flours.
Whole Wheat
Typically made of 100 percent durum wheat, a hard, high-quality grain. This dense pasta is higher in fiber, protein, B vitamins, and minerals than semolina varieties, which use only part of the grain. Whole-wheat pasta’s hearty flavor and grainy texture make it a good base for pesto and vegetable sauces.
Buckwheat
Related to rhubarb, buckwheat has been used for centuries to make noodles in Asia. Japanese soba is the most common type in the U.S., with a nutty flavor and high amounts of protein and dietary fiber. Traditionally, soba is served hot in soup or cold with a soy-based dipping sauce.
Tofu Shirataki 
Made from a blend of soy protein and yam flour, these Japanese noodles are packaged in water and readily absorb other flavors. A low glycemic-index food, tofu shirataki is particularly high in soluble fiber. Toss the heated noodles with a sweet teriyaki and serve with stir-fried veggies. Note: Noodles must be refrigerated.
This recipe uses one 7-ounce package of shirataki noodles and serves one person.
1 7-ounce package shirataki noodles
1 tbsp. chopped walnuts
2 cloves minced garlic, divided
1/2 cup fresh basil leaves, lightly packed
2 tbsp. tofu sour cream, vegan mayo, or light silken tofu
7 Local or Organic -cherry tomatoes
salt, to taste
1/3 cup diced cucumber
1 tbsp. toasted pine nuts, optional
Rinse and drain the shirataki noodles. Place them in a saucepan, cover them with water, and add one clove of minced garlic. Place on the stove and bring to a boil for one minute. Remove from the heat and set aside.
Put the walnuts and remaining garlic into the food processor. Pulse until finely chopped. Add the basil and tofu sour cream, and process until the basil is chopped. Add 5 of the cherry tomatoes, and pulse until tomatoes are chopped and the mixture is well blended. Add salt to taste and mix again.
Drain the shirataki noodles and mix them well with the pesto. Chop the remaining tomatoes, and toss them, the cucumber, and the toasted pine nuts with the noodles. Serve at room temperature or chilled.
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| One Night Only Caribbean Night Extravaganza. Healthy Food Never tasted so Good Presented by See details http://bit.ly/99ZDy Chef Mayra Promotions and Green Outlet. Hosted by Studio West One Night Only! By Invitation Only! Las Vegas, Nevada –Chef Mayra Promotions & Green Outlet hosted by Studio West Photography located at The Arts Factory is proud to announce this One Night Only Caribbean Night Extravaganza. Celebrity Vegan Chef Mayra and Green Outlet will help provide a cultural evening full of wonderful Caribbean vegan food and exciting Caribbean music and fun. The celebration will be held at The Arts Factory at 107 East Charleston Blvd. Suite #250, on Friday evening, For this one Caribbean Night you will savor a fantastic vegan “Healthy food never tasted so GOOD.” Chef Mayra usually works as a Private Chef only. She has been specially invited to appear at this one night event, so take advantage of the opportunity to enjoy her flavorful vegan specialties. Enjoy and dance to the music of Odyzzey and Caribbean Steel. Or relax and take in the exciting and entertaining Belly Dancers. Delight and browse through the fabulous vintage clothing displays featuring a unique Put on your best island party clothes and join in the fun! Great Atmosphere – Delicious Vegan Cuisine – Fun All under one roof – One Night Only! AUGUST 21, 2009 The Arts Factory 107 E. Charleston # 250 Las Vegas, NV 89104 Tickets: $75.00 in advance $85.00 at the door. Chef Mayra, The Doctor Flavor Office 702 722 0108 Ticket on SALE NOW!!! Watch Chef Mayra Live Every Wednesday @ NOON (PST) TV SHOW* Internet/ Steaming Cooking/A Conversation with the Vegan Chef. http://whydoyouneedorganicfood.blogspot.com/ |
These are some of my favorite summer recipes that just happen to be vegan:
CALICO CORN SALAD
1 (16-oz) package frozen corn thawed ( Preferred fresh corn)
2 small zucchinis, diced
1/4 large red pepper, diced
1/2 small onion, chopped
1 (4-oz) can diced green chiles, drained
1/4 cup olive or vegetable oil
2 Tablespoons freshly squeezed lime juice
1/2 Tablespoon cider vinegar
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic salt
Toss together corn, zucchini, red pepper, onion, and chiles in a large bowl.
Measure remaining ingredients into a jar or bottle with a lid. Shake well.
Pour liquid over salad and stir gently. Refrigerate overnight.
GRILLED VEGETABLES
1 cup olive oil
1 Tbsp. each: Garlic powder, Dried basil, parsley, oregano, herbes de
Salt and pepper to taste
4 - 5 pounds mixed vegetables (Zucchini, Red and yellow bell peppers, eggplant, onion, etc)
1/4 cup vegan red wine or red wine vinegar
Mix olive oil and spices together, preferably the day before.
Halve smaller vegetables lengthwise. Quarter onions and bell peppers. Cut larger squashes crosswise.
When coals are ready, dip vegetables into olive oil mixture. BBQ until just soft. Arrange on a platter.
Mix remaining marinade with wine or wine vinegar, and pour over vegetables.
PESTO PASTA SALAD
1 (12 or 16-ounce)whole wheat package mini-penne or bow-tie pasta
1/4 cup pine nuts
2 cups fresh basil, firmly packed
1/3 cup fresh parsley
14 garlic cloves (yes, really. Fourteen)
1/4 cup organic or vegan white wine
1 slice roasted or fresh red bell pepper
Pinch sea salt
1/2 - 1 cup olive oil
2 cups sliced shiitake mushrooms
3/4 cup frozen edamame
8 sun-dried tomatoes in oil.
In a large pot of boiling water, cook pasta according to package directions. If the pasta is done before you finish making the pesto, toss with a little olive oil and set aside.
Meanwhile, Toast pine nuts in a toaster oven or in a pan over the stove for 3-4 minutes, watching not to burn them.
In a blender or food processor, combine pine nuts, basil, parsley, garlic, wine, bell pepper and salt with 1/2 cup olive oil. Blend. Keep blending and adding olive oil until pesto has reached its desired consistency.
In a medium pan, saute the mushrooms in a Tablespoon of olive oil until they begin to change color to a light tan, about 4 minutes.
Put the edamame in a bowl with a few tablespoons of water and microwave for 2 minutes, then drain (If you have your timing down you could just add them to the pasta a few minutes before it is done).
Slice the sun-dried tomatoes carefully into thin strips (they are slippery).
Toss everything together in a big bowl and refrigerate.
FUN + FOOD+ CARIBBEAN+VEGAN= ONE SEXY FULL OF ENERGY PARTY WHEN: Friday, August, 21 2009 @ 6:00 PM to 10:00 PM Go to Chef Mayra's event web site: http://www.chefmayra.com/caribbean.html Ticket on SALE NOW!!! |
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