Thursday, August 8, 2013

Try Something New - Food Sparkle that's good for you (recipe included - vegan, vegetarian, macrobiotic, gluten free)

Heads up - very soon I will be announcing a coaching one day flash sale.  I happened to give an incredible deal to someone who could so easily heal her ailments and get out of pain, I didn't want cost to stand in her way.  Since I gave her such an outragously terrific price - I will offer it to everyone (gotta be fair right...) for one day only.  Look for that in just a few days.

And now for Today's treat:

I often get stuck in ruts of eating similar easy meals over and over.  Then I'm so happy when I make something different and get some new flavors into my week. 

How about a product that is not only good for you - it adds sparkle to many a meal?

Cavi-art vegan caviar is made from sea vegetables and comes in some fun flavors.  I tried it with my wonderful gourmet chef friend Junie.  The texture is fun, the colors add a lift to simple meals, as well as flavor.  We favored the ginger and black.  Great on Sushi, crackers, pasta, dumplings, and even soup.

Pasta with a Caviar "Cream" Sauce
Serving four:
1 pound pasta
1 tablespoon of olive oil
1 medium onion or shallot
1 clove of garlic
2 tablespoons of tofu cream cheese or 1/3 cup unsweetened soy milk
A splash of white wine or cooking water from the pasta
2 tablespoons Cavi-art of your choice
8 leaves of shiso or if not available, a handful of either basil or parsley
Sea salt to taste
Crushed red pepper to taste

Boil pasta according to the packaging.  Remember to add salt to the water or the pasta will turn out bland.  While pasta is cooking, julienne the onions and let slowly brown in olive oil in a medium pan over medium low heat.  Toss in a pinch of salt.  Once the onions have started to brown, add the garlic and saute for one more minute.  If no tofu cream cheese, add the soy milk now and allow to reduce in the pan.  If tofu cream cheese, add the tofu cream cheese and add a splash of either white wine or salted pasta water to melt and reduce.  Once pasta is ready drain and add directly into pan with mixture.  Add in the Cavi-art and toss with another pinch of salt.  Add the crushed red pepper if desired.  Shred the shiso or basil or parsley and sprinkle over top.  Top with a little drizzle of olive oil and serve!
This is a Junie Ishimori recipe.  She owned Stogos, and is a wonderful private chef in NY.  Keep an eye out for her next restaurant. 

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