Vegetable Ma-Po Tofu

 Vegetable Ma-Po Tofu

I got home from the work out, famished and dehydrated.  A glance at the frig found a bowl of nutrient dense uncooked, chopped mixed greens like kale, dandelion, chard and collards, extra from the udon prep the night before.  Add a half container of firm tofu in water with the veggie bin staples of scallions and ginger to the garlic in the counter ceramic and I started to see a dish emerging.  With bottles of soy, oyster sauce and spicy chili bean paste on hand Vegetable Ma-Po Tofu  was born.  The combination had so much flavor I used only one half table spoon of oyster sauce and shook it with a half a cup of vegetable stock before I stirred it in to finish, but water offers an alternative to stock.  You can see in the pic the chili paste before the final stir.  No salt or pepper needed. With the utility wok the whole thing from frig to fast stir fry took only 10 minutes to a bowl .  Clean up was only an easy minute or two.  Oh happy meal....from The Vegetable Alchemist

Planned-Overs....More Density for your Dollar

Planned over Pizza Salad ready for action

In working on new Nutritionally Dense recipes I have to say, that one of the keys to getting a good cost on a dish is usage.  Kitchen after kitchen testing recipes pays for 100% of the raw product and throws out 60% as they only use the beautiful cuts or forget about what they don't use in the frig and the garbage is the next recipient.  Your kitchen might be the same!

A new day gets a new dish: Stuffed Omelet

Here's one idea for evening over nutritionally dense salads. They actually keep well overnight.  Turn the mixes into a host of new applications.  This one is easy, my Salad Pizza from last night, where a Marinara no cheese pizza was topped with the mixed greens (yesterday's blog) converts to a little  breakfast omelet today. I added a touch of water to lighten the two eggs when whipping them together.  No salt or pepper needed.  And of course if egg whites rock your omelet pan, then let the egg whites begin!

Two flavorful notes: the night over pizza marinara slices really add flavor to the greens, so I just scraped off the salad and popped them into the toaster.  And for this combination I realized I add a touch of color to the omelet instead of cooking it lightly as I usually do as I like the extra caramel toast against the whole combination.

While this time I just folded in the salad as it, I can see hundreds of opportunity to stir fry these dense greens with all kinds of flavors into next day wonders.  So, have today's wonder from The Vegetable Alchemist, nutritionally dense recipes for the taking!

Eatsa Pizza Salad !

Nutritionally Dense Pizza Salad

For centuries Italians have topped pizza with an assortment of lettuce and vegetable blends.  Add the new knowledge of nutritional density in choosing the salad components and Alora!  I did this one last night by an order pick up of a simple marinara (no cheese, tomato sauce sprinkled with oregano and basil, then made a salad topper.  I chopped mustard and red chard greens with fresh fennel, green onions and cilantro.  Dressing was a squeeze of fresh orange juice, some balsamic, olive oil and fresh sea salt and pepper.  Some folks are saying no gluten. Some are saying no salt and no oils.  But I am saying, I want to eat, be consistent in my weight, feel good, live longer and have fresh, simple deliciousness.  I mean, what more could you ask for? And best yet, to enjoy all the greens, I made a sandwich of the last two pizza wedges. For me,  this creative

tasty fun satisfies my needs like a good Pizza Pie from The Vegetable Alchemist!  Enjoy

Grooming Ourselves for Discriminating Taste

And NO!  This is not my dog. Cute glasses though!

Time to start grooming ourselves for a new more discriminating type of recipe that offers the Ultimate in nutritionally dense ingredients.  Don't waste time with big dead calorie meal bombs and a lot of traditional food that adds weight to our bodies and take away the beauty of what it is to feel good and live longer!  Take a look, everyone's doing it!  Have a great day as you do.   The Vegetable Alchemist

Add Nutritionally Dense Watercress to your Salads

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Swimming in Watercress

Salmon in a 'living' Watercess Vegetable Soup

A remarkable discovery in flavor and positive effect on my lungs!  A 4 oz piece of salmon seared skin side down with a pinch of sea salt, white pepper and teaspoon of dried basil on the flesh while cooking to crisp on the range top.  Yesterday's watercress vegetable soup warmed with more fresh ginger before a two minute slow simmer skin side up on top of the vegetables to keep the skin crisp and salmon lightly pink.

To plate, chop half a bunch of 'living' watercress without the dirt clot and place in a service bowl. Place the salmon on the fresh 'living' watercress in the bowl.  Enhance the soup by stirring in to dissolve a bit of yellow miso and pour around the salmon.  The flavor is outstanding, the effects are terrific.  If you swim you will love the results of fresh watercress on opening up you lungs for an easier breath.  A least I did. ( Living Watercrss is about $2.49 in the produce section, depending on the market.)  Today's note from The Vegetable Alchemist.

More than a Bowl of Soup

Spring quik Vegetable Soup with Watercress

The Vegetable Alchemist introduces the New Vegetable Culture, with food health based on the nutritional density value of a recipe more than those rated by calories.  Raid the refrigerator and chop cuts of your favorite veggies like onions, carrots, celery, asparagus, mushrooms, green leafy types while making way for a new group as you shop currently for freshness.  FINISH a simmering both of those vegetables with a fast no cook stir in of two hands of chopped stems and whole leaves of watercress per person.  I seasoned mine also with stirring in yellow miso and a touch of white cracked pepper.  Bowlfuls of nutritionally dense one dish bounty from The Vegetable Alchemist. 

Asparagus Charcuterie Style

Fresh Asparagus Salad with Mustard Greens at Tete Charcuterie

Just opened in Chicago and fantastic, Tete Charcuterie at 1114 West Randolph St. does and amazing job.  Felt just like I was on the spot making pates in France. I sat by the open kitchen in a great room of like minded people; quality, comradery and fun while not over priced.  One dish I opted for was asparagus, with no less detail than all the sausages, terriines, pates, cured and smoked items.  Jumbo white, whole and shaved green asparagus with touches of balanced exciting flavors.Vegetable Alchemy for today.