The next four days I am in Lexington, Kentucky working at Rolex, an International Horse Show. While horses are herbavores I am certanly not seeing a whole lot of vegetables around this town unless it is in the form of cole slaw (fantastic) and head lettuce (not so fantastic with all the creamy cheesy dressings). But when you see the sights, the sunshine and the country side, it's the daily routine of what you bring to the table in your own tasty plant based comfort food with what you do to keep yourself in shape that speaks to your own level of discipline.
Eat Well, Be Active, Have Fun.
This is a photo from the Thoroughbred rating exam. This guy past with flying colors as hundreds of spectators looked on at some truly amazing animals. The cross county event starts tomorrow, Thursday. To the horse! The fitness is within him.
Monday, April 21, 2014
Friday, April 18, 2014
|Cucumber Gazpacho with White Grapes.....YUM!|
Puree 4 cups of peeled, seeded and chopped cucumber with 1 1/2 cups sliced green grapes, a handful of parsley leaves, 1 clove of garlic, 1/3 cup olive oil, 1 tbl. white vinegar, 1/3 cup blanched slivered almonds and 1 to 1 1/2 cups water. Season with a touch of coarse sea salt. Blend adding a touch more water and reseason depending on the cucumbers.
Serve chilled with your favorite crisps.
Wednesday, April 16, 2014
Miso, Cilantro & Szechuan Pepper
It's been a while since I made a post on what's happening in my life. Been busy figuring out a way for a little fitness and the pursuit of all things fun in better plant based recipes. I also had to learn a little more about what I wanted this blog, the web site and The Vegetable Alchemist to do.
So here we go....no recipe this time.....but to all of you....glad to be back....!
Cauliflower is by no means the newest thing to hit any culinary scene. But this dish straight from a great spot named Rye in Louiville, Kentucky turned heads on a recent trip back to Chicago from Asheville, North Carolina. Savory, touch of citrus and full of mildly-tasty miso it was finished with cilantro. The veggie head was grilled first and garnished last. A pinch of puffed rice got sprinkled on the plate to add crunch. What a hit. Order me another!
A glass of a crisp white was super but the medium pale ale did the trick too.
The Vegetable Alchemist http://ryeonmarket.com/