Crafting Your Own Cuisine-“Mock Chicken” Tempeh Salad
- By Eileen Perkins
With the arrival of March, everyone agrees that Spring is stirring. It is a time for beginnings and planting all kinds of seeds; for breathing a sigh of relief while relishing the increasing minutes of daylight; for feeling the consequence of accumulated toxins, or added pounds amassed over winter, and maybe taking action to eliminate them. Yes, mentally driven New Year’s resolutions in January spur dietary changes, but perhaps it takes the season of Spring for the body to actually own those resolutions and really grow into changes that are called for.
Herbal tonics are utilized by many cultures to assist with cleansing and rejuvenating the body in this season. Young dandelion greens are famous for their place in herbal lore. Judith Benn Hurley, in her wonderful book, “Healing Secrets of the Seasons” speaks of a “spring cure” she heard of in Europe, where one sprinkles chopped spring greens on all foods (she didn’t say for how long!)- a little extreme, perhaps? Yet it cannot be denied that the chlorophyll in green plants is something our bodies probably do not get enough of all winter, with our starchy “comfort foods”.
There is a painless, time-efficient way to incorporate more vegetables and fruits into one’s daily diet, and that is by following the lead of our Cookbook-of-the-Month author (Reviewed below). Curious? Read on.
Monthly Cookbook Review
—The Ultimate Book of Modern Juicing, by Mimi Kirk
Mimi Kirk’s The Ultimate Book of Modern Juicing is an inspiring look at creative ways to combine fruits and vegetables quickly in delicious and healthful ways. A vegetarian for over 40 years, the book’s author won the title of “Sexiest Woman Over the Age of 50”, in a nation-wide contest, and she was 70 years old the time! After you see her picture, you’ll understand why. She states, “Juice is my passion. Juice changed my life and it can change yours.” In this book, she makes a maximum effort to do just that. It contains more than 200 recipes, not for just juices, but smoothies as well. And the author doesn’t just offer up recipes, she identifies the healthful properties of each glassful. She also gives a good bit of information about how blenders and juicers differ, so a person about to invest in their health this way has info to go with.
People sometimes lament that they want to include more fruits and vegetables in their diet, but they don’t have time, implying that it takes time to cook from scratch, which it does. Not everyone enjoys cooking either, but that does not mean a goal of eating more fruits and vegetables must stay out of reach. One need not even change the foods routinely eaten, if one adds a fresh smoothie or juice to one’s day. In minutes, a cup of frozen berries, a banana, a handful of dark green lettuce and milk whirled in a blender can yield a truly delicious smoothie, with their gifts of fiber, all in one tall, cold glass! If you have a juicer, a fresh bag of rinsed baby carrots is an easy base for juice in a snap.
The Ultimate Book of Modern Juicing can motivate you with inspiration and know-how for painlessly incorporating more fruits and vegetables into your cuisine. It is available for loan through many area library systems.
Products to Try
“Soy Boy”© “Organic Veggie Bacon”— This marvelous Rochester-made “meat analog”, contains 6 grams of protein per serving and is a wonderful starting place for trying tempeh. Preparation is simple! Just fry both sides in oil until crispy. You control the amount and type of fat, unlike when frying regular bacon. No one will confuse this soy bacon with an animal product, but it does act as a satisfying, savory substitute on sandwiches and salads, or part of a simple on-the-run meal, and it pairs very well with sweet breakfast fare calling for extra protein and flavor balance. I like to fry a whole package at once, and freeze portions for quick use. The package states that it is organic, vegan, non-GMO, gluten- free, kosher and contains no cholesterol or nitrates.
“Planet Oat”© “Oatmilk, Extra Creamy Original” If you are just now considering dipping your toe into the expanding sea of plant-based milks, this is a great one to start, and maybe, finish with. When cooking and baking, not all non-dairy milks perform in the same way-but so far, I enjoy this product so much, that I will even drink it straight up. It has a rich body, reminiscent of cream, and a pleasant, lightly oat flavor, truly terrific in smoothies. Ultra-pasteurized (with both those pros and cons), once opened the carton states that it will keep in the refrigerator for up to 14 days. The manufacturer identifies this vegan milk as free from dairy, peanuts, gluten, soy, lactose, tree nuts, artificial flavors, colors and preservatives, and containing 0mg. cholesterol.
“Schar” ©“Gluten Free Deli Style Bread Sourdough”— Slices of this bread, are truly reminiscent of wheat breads. It is pricy, but for toast, or a simple sandwich like grilled cheese, or nut butter and jam, it’s a stand out among commercially available gluten free breads. I individually wrap portions and store in the freezer. The packaging says it’s gluten free and made without dairy, eggs, GMO’s, and preservatives.
