Margaret Riesen Cooks

Food for Thought

Cauliflower Rock!

Here’s a warming side dish for a cold day. Cauliflower can be cut into florets, tossed in a mix of olive oil, turmeric, cumin, salt and garam masala.

Roast in a hot oven for 30-45 minutes and toss with chopped mint and cilantro for a stunning side dish to complement any creation.

Best of Oakland & East Bay…Please Vote

Every year, Oakland Magazine holds a Best of Oakland & East Bay contest where readers vote for the best in various categories. I am so humbled and thrilled to be nominated in the category of caterer for Best of Oakland & East Bay by Oakland Magazine. The Vegetarian Gourmet Catering has made it past the first round and is on the official ballot.

As a small business owner, this type of recognition is exciting.  I invite you to vote for The Vegetarian Gourmet Catering in the Catering category.  Voting will end March 10th. Thank you so much for all of your support!

 

Here is the official link: {www.oaklandmagazine.com/…/Best-of-Oakland-and-the-East-Bay…/}

 

Do the Right Thing!

Whether you’re about to pop the question or just the cork, treat your Sweetie to some chocolate this Valentine. Chocolate mousse is a fabulous choice and easy to make. Want something vegan and gluten-free . . . no problem! Try this very easy recipe with coconut cream, powdered cocoa, sweetener and vanilla extract.

Purée some cold (refrigerate beforehand) coconut cream with unsweetened cocoa powder and powdered sugar (to taste), and a dash of vanilla. Keep mixing until you reach desired consistency. Fill into a small dish or ramekin and top with a little berry and lots of love!

For more ideas – send us a quick note.

A Healthy Diet . . .

 . . . on a limited budget?? Yes – it’s completely possible – think rice and beans. Look for organic grains and beans sold in bulk at places like Whole Foods and Berkeley Bowl. The combination of grains and legumes provides lots of protein (all the essential amino acids), and other nutrients, at a bargain price. In one form or another, it is the staple diet for much of the world.

Boring? Naw, not with your prolific imagination . . . your options are endless. Experiment with familiar grains like rice, bulgur (cracked wheat), barley, quinoa, maize – or try something different, like faro or millet. The variety of beans is seemingly endless – and the best prices are always in the bulk section. Soak the beans overnight, rinse, and then cook in fresh water until the beans reach the desired consistency.

A favorite of mine is Mujadara, a delicious Middle Eastern dish which combines rice and lentils, and is seasoned with toasted cumin, garlic and caramelized onion. For optimum effect, cook the onions slowly over low heat in olive oil and sea salt. Mujadara can be served as a side dish, or it can be a meal in itself – perhaps with a dollop of plain yogurt and chopped cilantro.

Polenta with a Latin Twist for Your Holiday Table

Not sure what to serve your vegetarian guests at your Holiday Table?

Polenta is always a wonderful choice on a cool day – filling, comforting and gluten-free! Try this version with a Latin twist:

  • Cook the polenta according to package directions and pour into an oven-proof serving dish.
  • Sauté thinly sliced onion, garlic, chilies, bell pepper in olive oil, and pour over cooked polenta.
  • Add fresh chopped cilantro, cream, fresh cheese (queso fresco or feta), and pecorino. Place into a hot oven until heated through

We offer in-home cooking classes of your choice. If you’d like to learn more about our gift certificates, contact us.

We are here to serve – contact us if you need help during the Holidays or any other time. We make it easy, and we make you look good.

Spice Up Your Thanksgiving!

Cranberry Salsa

12 oz. fresh cranberries
½ c parsley
2 Tb lime juice
1 tsp lime zest
½ jalapeno chili, chopped
1 small red onion
½ c fresh orange juice
2 Tb orange zest
5 Tb honey
1 Tb cilantro

Finely chop the red onion, chili, parsley and cilantro and place it in a bowl.
Coarsely chop the cranberries in the food processor and add to the onion and parsley mixture. Fold in the orange and lime juice, honey, and zest. Refrigerate until ready to serve.

Making Your Next Holiday Mixer AMAZING!

With corporate Holiday gatherings right around the corner, a great way to show employee appreciation is to make allowances for people’s dietary preferences and multi-cultural backgrounds.

Healthy and delicious appetizers.

A great menu is one that delights and surprises – with options that offer variety and take special dietary needs into consideration, e.g. gluten-free, vegetarian, etc. While many Holiday offerings can pack on the calories, how about offering a menu that’s healthy AND delicious? Try it – you’ll like it!

Rock Those Leftovers!

In our haste for convenience, we often overlook some of the delightful ways of “repurposing” left-over foods. Many of our comfort foods had their origins in creating something tasty from food that had lost its freshness, e.g. over-ripe fruit, old bread, etc. Over-ripe fruit gets turned into jam, compote, cider or hard alcohol. Stale bread can be turned into bread pudding or plum pudding. In Switzerland, my grandmother used up old bread to make “Rösti” with apple or plums. Here’s how: the sliced fruit is steamed in some butter, with a little added sugar. Remove the fruit from the pan, add more butter and toast the thinly sliced hard bread, until brown and crisp. Add the fruit back to the pan, with a pinch of sugar, lemon zest and juice. Serve warm, with a splash of cream.

HEY, IT’S GLUTEN-FREE . . .

. . . what more could you want? This fabulous “chwockwat” mousse (as my granddaughter calls it) is high in fat and calories, made with real butter, eggs and real cream. It’s a treat – so you eat a small portion and savor it. There is no comparison between REAL FOOD and processed low-fat, low-everything STUFF! Try it, you’ll like it . . .

Delicious and Tropical!

Chips and salsa, anyone?

Here’s a summer recipe that’s guaranteed to be a hit at your next party – Avocado-Mango Salsa!

3 ripe, firm avocados

1 lb fresh or frozen mango, cut into chunks

1 medium size jicama, cut into large chunks

3-4 garlic cloves, minced

1 small chili, jalapeño or serrano (finely chopped)

½ bunch cilantro, finely chopped

Juice from 2-3 limes

Sea salt, to taste

Place the jicama in a food processor and pulse until finely chopped but not puréed. Add the avocado and mango and pulse until blended. Fold in the minced garlic, chopped chili, cilantro, lime juice and salt. Makes about 3 cups. Serve with corn chips, quesadillas, or fish tacos.