I
recently got the candle 79 cookbook (vegan restaurant in NYC) and was
so excited about all the awesome recipes! Last night I hosted a dinner
party with some friends and tried out some of the healthy dishes-
We started with a Jerusalem Artichoke Soup with Crispy Sage Leaves
1/4 cup extra-virgin olive oil (you can modify the amount)
1 leek, white and pale green parts, rinsed and finely chopped
1/2 cup of finely chopped white onion
2 pounds Jerusalem Artichokes, peeled and rinsed
5 cups water or vegetable stock
1 teaspoon sea salt
crispy sage leaves -
1 tablespoon extra-virgin olive oil
8-12 fresh sage leaves
Heat the olive oil in a soup pot over medium heat. Add the leek and onion and saute' until softened (about 5 minutes). Add the artichokes, water, and salt and bring to a boil. Decrease the heat, cover, and simmer until the artichokes are tender, around 30 minutes. Remove from the heat and let cool. Transfer mixture to a blender and process until smooth. To crisp the sage leaves, heat the olive oil in a small saute' pan over medium heat. Add the safe leaves and saute' until crisp (about 2 minutes). Drain the oil on paper towels. Garnish each soup with a couple of safe leaves. Serving size 4-6 (source: candle 79 cookbook).
Nutritional info:
Jerusalem Artichokes are a good source of potassium, iron, fiber (1 serving has 2.5 grams of fiber, total recommended daily amount is 25 grams), and low in fat and calories.
For the main course we had a pesto crusted tofu with two varieties of potato mash (sweet and regular) and a layer of green beans in the middle.
For the pesto tofu -
marinade:
1 cup pine nuts
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 cup water
2 cups chopped fresh parsley
3 cups fresh basil leaves
2 cloves garlic
3 tablespoons nutritional yeast
1/2 teaspoon sea salt
2 pounds extra-firm tofu, sliced into 1 by 2 by 3 inch slices
2 tablespoons extra-virgin olive oil
To make the marinade, put the pine nuts, olive oil, lemon juice, and water in a blender and process. Add the parsley, basil, garlic, yeast, and salt and process for 1 minute. Pour the marinade over the tofu and marinate for at least 4 hours. Remove the tofu from the marinade and heat olive oil (or oil spray) in a large pan. Add the tofu and cook until lightly browned (about 3 minutes per side). To serve, heat the marinade and spoon a little on top of the tofu. Serving size 4-6 (source: candle 79 cookbook).
Nutritional facts: Good source of protein, vitamin A, vitamin C, calcium, and iron
Plating the dish using just mashed potatoes as a base and beets as a garnish
(roast whole beets in the oven for an hour - let cool and slice)
Plating the dish using just sweet potatoes as a base with arugula lettuce as a garnish on top.
Enjoy!!
We started with a Jerusalem Artichoke Soup with Crispy Sage Leaves
1/4 cup extra-virgin olive oil (you can modify the amount)
1 leek, white and pale green parts, rinsed and finely chopped
1/2 cup of finely chopped white onion
2 pounds Jerusalem Artichokes, peeled and rinsed
5 cups water or vegetable stock
1 teaspoon sea salt
crispy sage leaves -
1 tablespoon extra-virgin olive oil
8-12 fresh sage leaves
Heat the olive oil in a soup pot over medium heat. Add the leek and onion and saute' until softened (about 5 minutes). Add the artichokes, water, and salt and bring to a boil. Decrease the heat, cover, and simmer until the artichokes are tender, around 30 minutes. Remove from the heat and let cool. Transfer mixture to a blender and process until smooth. To crisp the sage leaves, heat the olive oil in a small saute' pan over medium heat. Add the safe leaves and saute' until crisp (about 2 minutes). Drain the oil on paper towels. Garnish each soup with a couple of safe leaves. Serving size 4-6 (source: candle 79 cookbook).
Nutritional info:
Jerusalem Artichokes are a good source of potassium, iron, fiber (1 serving has 2.5 grams of fiber, total recommended daily amount is 25 grams), and low in fat and calories.
For the main course we had a pesto crusted tofu with two varieties of potato mash (sweet and regular) and a layer of green beans in the middle.
For the pesto tofu -
marinade:
1 cup pine nuts
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 cup water
2 cups chopped fresh parsley
3 cups fresh basil leaves
2 cloves garlic
3 tablespoons nutritional yeast
1/2 teaspoon sea salt
2 pounds extra-firm tofu, sliced into 1 by 2 by 3 inch slices
2 tablespoons extra-virgin olive oil
To make the marinade, put the pine nuts, olive oil, lemon juice, and water in a blender and process. Add the parsley, basil, garlic, yeast, and salt and process for 1 minute. Pour the marinade over the tofu and marinate for at least 4 hours. Remove the tofu from the marinade and heat olive oil (or oil spray) in a large pan. Add the tofu and cook until lightly browned (about 3 minutes per side). To serve, heat the marinade and spoon a little on top of the tofu. Serving size 4-6 (source: candle 79 cookbook).
Nutritional facts: Good source of protein, vitamin A, vitamin C, calcium, and iron
Plating the dish using just mashed potatoes as a base and beets as a garnish
(roast whole beets in the oven for an hour - let cool and slice)
Plating the dish using just sweet potatoes as a base with arugula lettuce as a garnish on top.
Enjoy!!
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