Comfort Soup: Carrots and Beets

Posted by Kitchen Shaman | Oct 3, 2012 | Recipes, Soups & Stocks |

Rough chop beet, carrots, and onion. Place in stockpot and cover with water. Bring to a boil and cook until vegetables are soft. Strain the vegetables, reserving the liquid. Puree the vegetables in a blender on high, adding enough liquid to smooth out the mixture. Make it as thick or soupy as you like. I like this soup to be a little on the thick side. Return the puree to the pot, and re-heat. While its cooking, add coriander, turmeric, smoked salt, clove, paprika, and saffron. Simmer for 10 to 15 minutes to infuse the flavors. Add the lemon juice and coconut milk. Cook for another 10 to 15 minutes. Season with salt and pepper. I use white pepper in this recipe so I don't discolor the soup. Serve garnished with caramelized fennel, and cilantro leaves.

Vegan MoFo and Ideas

Posted by Kitchen Shaman | Sep 21, 2012 | Vegan Mofo |

Vegan Mofo is almost upon us, and though I had a grand time last year writing posts and trying to keep up with the vegan food blogging world, this year, it seems like it is an impossible task. My regular job is demanding and busy, and does not allow time for clear, concise food writing.

I will get some more information out to everyone, that I do promise, but you will miss the mofo button on my blog.

Cabbage, The New Super Food

Posted by Kitchen Shaman | Sep 17, 2012 | Food Knowledge & History, Ingredients, Produce |

It has a crunch, it plays well with many other vegetables, we eat it by the pound, for Fourth of July Picnics, and BBQ parties, but what is the story behind this humble vegetable that is usually associated with corned beef?

Cabbage has long been cultivated by humans. We’ve spent several thousand years selectively gardening cabbages so that there are a handful of well-known varieties. Brussel sprouts, broccoli, and cauliflower have been selectively bred for the tight florets they produce. Green and red cabbage provide larger heads with tight leaves. And then there’s the loose leaf cabbage known as kale. read more

All Good Road Trips Must End

Posted by Kitchen Shaman | Sep 4, 2012 | Travel |

I’ve returned from a two week road trip. Denver to Topeka, to Santa Fe, with a side trip to Albuqurque. The entire time, my main job was to keep the partner fed with yummy vegan food.

You would think that a challenge. But these days it’s getting a bit easier. Grand Junction, Colorado yielded Pablos Pizza. Pablos offered two sizes of a gluten-free crust with an alternative cheese. Denver gave us several selections, and I was especially excited for the Vegan Van. Amie Arias works very hard to bring her diners a top quality food experience, served up with compassion and laughter. I was able to catch a short interview on the fly. read more

Comfort Soup with a Bit of Bite

Posted by Kitchen Shaman | Jul 11, 2012 | Recipes, Soups & Stocks |

Tomato soup is one of America's comfort foods. Served with grilled cheese sandwiches, it was my favorite lunch. I hadn't tried to make any in a very long time because, cooking vegan, I always thought "but how do I make it creamy?"

One of the advantages of the day job is that I learn so much from the Chef. He taught me a simple way to make tomato soup without adding all the dairy.

The Collective Culinary Journey

Posted by Kitchen Shaman | May 25, 2012 | Books |

I love reading about food — history, memoirs, and yes, recipe books. I read some blogs; admittedly, I need to read more of them. What I’ve discovered is that I enjoy the collective story of the culinary journey.

I recently came across the blog Poor Man’s Feast, written by Elissa Altman, and the 2012 winner of the James Beard individual food blog award. Her writing is everything a food writer should be, and the blog is an amazing homage to memory, food, and her mother.

Right now, I’m currently digesting The Tenth Muse: My Life in Food, by Judith Jones. As an Editor at Knopf Publishing Co. she is responsible for bringing us “Mastering the Art of French Cooking by Julia Child, and Madhur Jaffrey, the Indian actress turned cook. The stories in the Tenth Muse are rich in American culinary history and rife with food memories. Sometimes I wish I’d had a young adulthood like that, taking notes on what and where I feasted. Jones brings into startling focus the recipes she tested for the cookbooks she edited as well as the joys of eating a simple meal. read more

Sometimes, All You Need is Comfort Food

Posted by Kitchen Shaman | May 16, 2012 | Condiments, Recipes |

I spied big, fat, scrumptious looking portabella mushrooms. Then, the mini sweet peppers leaped out at me. After consulting the partner, we decided on a dinner with roasted portabella mushrooms and asparagus, mashed potatoes, and caramelized sweet peppers and onions. A meal that contains comfort food at it's finest.

Follow the Photographs, and More

Posted by Kitchen Shaman | Apr 28, 2012 | News |

Are you following the Kitchen Shaman on Facebook yet? I usually post photos of my food over there first and I always put a direct link to all blog posts so you’ll know when there’s something new to read. I also provide links to other food blogs, videos, news and information, as well as notices about local events. And that’s where I announce upcoming cooking classes and demos.

So if you haven’t yet, head on over to the Kitchen Shaman Facebook page, and hit the like button. Help spread the Magic of Cooking. read more

Late Night Snack Attack: Crunchy Sweet Potato Chips

Posted by Kitchen Shaman | Apr 27, 2012 | Recipes, Snacks |

It's no lie. I'm a fan of late night snacks. I don't always have store-bought versions of what I crave on my shelf; but, sometimes I do have the raw ingredients.

Sweet Potato or Yam: Which One Do You Eat?

Posted by Kitchen Shaman | Apr 23, 2012 | Ingredients, Produce |

The terms sweet potato and yam seem to be used interchangeably, but are they the same plant? The answer is no. The sweet potato comes from the Americas (Peru and Ecuador), and the yam is indigenous to Africa and Asia. Unless you are shopping in an international market, chances are what are labeled yams here in the U.S. are really sweet potatoes.

The sweet potato is indigenous to the South American continent. And like its distant cousin the potato, it originally comes from Peru.

Author: Kitchen Shaman