Lizz Redman’s Cashew-Carrot Soup with Garlic-Cilantro Oil

Body Café’s new chef, Lizz Redman, offers up a vegan cashew-carrot soup. “Prep is easy,” she says. “Throw it all into a pot and blend it up, and then you can make it feel really sophisticated.” Turmeric is one of her favorite spices, with its earthy and smoky flavor as well its cancer-fighting and blood-cleansing properties. “Carrots are a great storage root vegetable,” she says. “Always purchase a lot from local farmers in the fall, and they’ll keep throughout the winter.” Lizz plans to tune Body’s menu to the seasons—check out the new menus this spring and summer. Continue reading

Breakfast Quinoa from Annapurna’s World Vegetarian Café

Yashoda Naidoo, founder of Annapurna’s World Vegetarian Café in Albuquerque, suggests quinoa for breakfast, because, she says, the morning is an important time for elimination. This quinoa dish is packed with protein, fiber, liquid and, most importantly, spices. “The spices actually reduce the kapha [one of the three Ayurvedic doshas, or energies], which is prominent at that time, and the characteristics of kapha are cold, but the spices are all very warming.” In Ayurveda, Yashoda explains, you want to do the opposite of what the existing condition is, and in the morning, you want to bring heat into the body. The spices open up the chest and bring oxygen to the brain. She notes that it’s best to eat the quinoa with a lot of liquid so the food “goes right to your system rather than making you sluggish.” Continue reading

Portobello 48

James Caruso Local Flavor

Cover photo by Kate Russell

from James Campbell Caruso of La Boca

Mushrooms marinated in Tempranillo for 48 hours, then grilled and served with sheep cheese custard.

For the marinade:
2 cups Tempranillo red wine
3 cloves garlic (chopped)
4 large mushroom caps
1 Tablespoon rosemary (chopped)
3 Tablespoons Spanish extra virgin olive oil
salt and pepper

Toss ingredients together and marinate for 48 hours.

Preheat oven to 350 degrees.

For the custard:
1 cup light cream
1/2 cup milk
2 eggs
1Tablespoon parsley (chopped)
1/4 cup shredded Idiazabal cheese (slightly smoky Basque sheep milk cheese)
salt and pepper

Whisk all ingredients in a bowl. Rub the inside of four 3 oz. ramekins with olive oil. Fill each ramekin 3/4 full with custard mixture and bake in a covered water bath for 30 minutes.

Light the grill.

Remove mushrooms from marinade and grill on medium heat for about 3 minutes per side. Lay a mushroom on each plate and carefully remove custard from ramekin to sit on top of the mushroom. Makes 4 tapas.

James comments, “This is a popular vegetarian tapa from the menu at La Boca. We like the depth and earthy flavors of the mushroom and rich, leathery tones of the Tempranillo (which) penetrate the mushroom with the long marinating time. The grill adds smoke and it is finished with the luscious balance of the custard. Try it with a salad for an early fall dinner.”


La Boca is located at 72 West Marcy Street in Santa Fe. 505.982.3433.

Lemony Miso Soup

Lemony Miso Soup RecipeLemony Miso Soup
From One Taste, Vegetarian Home Cooking from around the World

This light and lemony soup takes no time to cook.  Serve for lunch with a fresh pea and zucchini salad and whole grain bread or along side a sandwich spread with hummus and topped with grilled vegetables.

4 cups water
12 oz. soft, medium, or firm tofu, cut into 1/2-inch cubes
2 green onions, thinly sliced
4-5 Tablespoons white miso, depending on saltiness
1/2 cup fresh cilantro leaves
2 Tablespoons fresh lemon juice
1/8 teaspoon ground cayenne (optional)

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Quick Mushrooms and Cheese for Rice

Mushroom and Cheese for RiceQuick Mushrooms and Cheese for Rice
From One Taste, Vegetarian Home Cooking from around the World

This recipe comes from Bhutan where there are many varieties of mushrooms found in the countryside. The is delicious served over rice, wild rice, quinoa, or polenta.

8 ounces, thinly sliced fresh mushrooms
1/2 cup water
2 Tablespoons butter
1/2 teaspoon sea salt
1 cup shredded melting cheese, such as Cantal, Monterey Jack, or Fontina
1 medium tomato, diced
2 green onions, thinly sliced

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