Saturday, July 18, 2015

Soundbites to Snack On

The first full "head" of bok choy harvested from the Cafe Drake HRV gardens was washed, dried, sliced and prepped for "quick kimchi." This fast-growing vegetable is easy enough for even novice gardeners like ourselves.

We'll never say enough times, you must try the 30-minute kimchi recipe found on the charming blog Beyond Kimchee. Kimchi of course is made from many different vegetables and we swapped bok choy for the Chinese cabbage in the original recipe. The best news is that even this hasty version does to some extent begin to ferment, in the fridge, over the course of a few days, adding that delectable tang and a healthy dose of probiotics.

Who doesn't love a "bowl dinner?" Our Buddha Bowl this particular evening consisted of a bed of brown rice topped with 30-Minute Kimchi, Pickled Onions, Steamed Broccoli, Cukes and Tomatoes from the Cafe Drake HRV gardens, garden Lettuces, a Fried Free-Running Hen's Egg and our patented Sesame Bean Pate.

Here's a recipe created this week to complement our most recent Buddha Bowl - Sesame Bean Pate. The ingredients may seem odd but the final result is rich and silky and equally suitable as a side dish, an appetizer or a quick snack (with toasted baguette slices or rice crackers). In a mixing bowl mash well with a fork 1 cup pinto beans. If using canned beans, please first rinse and drain. The beans should be completely mashed before adding 3 T. smooth peanut butter, 2-3 T. tomato paste, a hefty dash of jalapeno powder, 1 T. sesame oil and truffle salt and black pepper to taste. Mix altogether into a very stiff, thick puree. Transfer the mixture to a mini loaf pan lined with wax paper. Smooth the surface, cover and refrigerate for 6-8 hours. Unmold and carefully cut into slices. You can also just pack the pate into a small serving dish or crock if enjoying as a thick spread. If you don't have truffle salt, use sea salt and add a few drops of truffle oil. If you have neither truffle oil or salt, not to worry - replace the salt with tamari or soy sauce for a delectable umami flavor.

Mmmmmmm!
Freshly rolled out, topped and ready for the oven. It's a Garden Pizza!

A slice of Garden Pizza with kale and fresh peas from the side yard. The veggies are simply steamed and tossed with olive oil, finishing salt and a dash of red wine vinegar.

Our pizza this evening was topped with fresh mozzarella, yellow and red tomatoes, hot cherry peppers, roasted red bell pepper and fresh marjoram, basil and oregano. The thin cracker-like crust is a time-saving revelation. Read about it - and grab the recipe - right here from an earlier post.

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