Vegetarian Foodie

Harissa Sauce

I felt inspired from the recent issue of Food and Wine and decided to prepare a variation on their suggested Harissa recipe. Harissa is a garlicky sauce from North Africa that compliments a simple bowl of cous-cous or a roasted vegetable. A garlic sauce offering so much flavor and flexibility, I couldn't simply turn the page-I had to tear it out.

Soon after, I added it to roasted butternut squash and red potatoes.

4 Garlic Cloves Sliced
2 Teaspoons of Fresh Lemon Juice
1 Tablespoon Tomato Paste
1 Tablespoon Paprika
1/4 Teaspoon Cayenne
1/4 Teaspoon Cumin
1/4 Cup Olive oil
Salt and Black Pepper to taste

• Smash the garlic into a paste and add it to a bowl with a pinch of salt
• Add tomato paste and lemon
• Add spices, Mix

If you are using Harissa sauce with a vegetable, toss vegetable with sauce, top off with salt, pepper and a touch of olive oil.

I roasted the following for an hour at 375 degrees until the veg was tender and even crispy burnt in a good way here and there.

Thanksgiving in Costa Rica

I have a really good excuse as to why I have not posted in almost two weeks-I was chilling out on the beaches of Costa Rica with the husband, the daughter and the son.

Costa Rica is one of my favorite places on the planet and if you have not been and you love the jungle and the beach than I urge you to visit. 

This time around we opted for a house rental rather than bungalows or hotels. We figured with the little one (10 months) that we could relax a great deal more doing our own cooking than if we were pressed to eat in restaurants the entire time. Besides, I love to cook. 

Every time I stepped into the local grocery with no list or agenda but challenged to make something from the ingredients offered. It was delightfully fun, especially while cooking with a view like this one:

Cooking in another kitchen is always a bit of an adventure as is shopping in a small village grocery. The end result on one evening was the following meal served alongside wine and delicious bread:

After walking along the above beach, Playa Grande, one early morning, the husband cooked up this delicious and colorful breakfast:

The papaya and pineapple deserve a very special shout out.

Thanksgiving was spent eating Costa Rican Casada and feeling thankful to be together and breathing the salty beach air.

Edamame and Beet Zing Salad

The great thing about this salad is that you can proportion the ingredients how you like-do you love ginger? Add a bit more. Are you busted up crazy for beets? Add as many beets as you like!  Have fun and mix it up.

Chopped Green onions
Edamame
Beets (Chopped or Shredded)
A chunk of ginger shredded
Basil chopped
Salt to taste

Upside Down Pumpkin Cake

After trying this recipe torn out of the November issue of Sunset magazine, I will never again show up at any seasonal holiday party with simply pumpkin pie. This upside down pumpkin cake offers an it is about time variation of a pumpkin dessert.

1/4 Cup Butter
1/2 Cup Brown Sugar
1 Tbsp. Rum
1 1/3 Cups cranberries
2/3 Cup toasted walnuts
1 Can of Pumpkin
2 Eggs
1 1/2 Cups Flour
1/3 Cup Vegetable Oil
1 Cup Granulated sugar
1 1/2 tsp. Baking powder
1 tsp. Cinnamon
1/4 tsp. Salt
Creme Fraiche to top off your cake

Preheat oven to 350 F. Butter a 9 inch pan and line with parchment paper.
In a saucepan, melt the butter and whisk in brown sugar. Add rum. Pour into pan.
Arrange cranberries and walnuts in sugar/butter mix.
In a large bowl mix eggs, pumpkin, oil, and granulated sugar until well mixed.
In another bowl, mix flour, baking powder, cinnamon and salt.
Marry the two bowls. Spread batter over cranberry/walnut/sugar/butter mix in the pan.
Bake about 40 minutes.
Flip cake and allow to cool.

El Dia De Los Muertos

Dia De Los Muertos or Day of the Dead is a festive ritual that is celebrated in Mexico as well as parts of the US on October 31, November 1st and 2nd. The ritual dates back as far as 3000 years ago and allows time for one to honor and celebrate the deceased.

I live in Southern California, or as a Latin American studies professor once called it 'Mexico Occupado'. When one lives a few miles from a blurred border between Mexico and the US, it is easy to absorb and enjoy Mexico's rituals.

Yesterday morning, I set out with the kids to Pancho Villa grocery. It was a perfect place to begin our shopping for a Dia De Los Muertos dinner inspired by our deceased loved ones favorite dishes.

We purchased Pan de Muerto or Bread of the Dead, guajillo chiles to make Mojo de Ajo sauce, three bunches of marigolds, and sugar skulls for the kids to decorate. While we did our shopping, our cooking and our decorating we agreed we were mindful of our ancestors. Although we miss our departed loved ones, their inspiration will never escape us.

Mojo de Ajo (My Mom's Favorite)

3/4 Cup Olive Oil
3 Guajillo Chiles
3/4 Cup Minced garlic
5 Tablespoons Fresh Lime Juice
1 1/2 teaspoons Salt

• Heat the Oil in a pan. Submerge each chile for 5 seconds. Allow to cool on a paper towel and pull the stems out. Blend chiles in a processor until flaked.
• Add garlic to the heated oil and cook until lightly browned. Add the chiles, lime and salt. Allow sauce to cool.

I tossed angel hair pasta in the Mojo de Ajo sauce and served it with Parmesan flakes and minced green onions. It was delicious! This sauce also compliments most fish dishes.

In case you are wondering...dried guajillo chiles look like this: