Tag Archives: vegetarian

Get Ready for Hodo Adobo Mexican Crumbles

Posted on by 2 comments
Tacos made not with meat -- but Hodo Adobo Mexican Crumbles.
Tacos made not with meat — but Hodo Adobo Mexican Crumbles.

You know a tofu product has got it going on when my husband, aka Meat Boy, will bite into a taco stuffed with it and not miss meat one iota.

Hodo Adobo Mexican Crumbles makes Taco Tuesdays even easier and more healthful.

It’s the newest product from Oakland’s Hodo, maker of artisan tofu products made with only organic soybeans, which I had a chance to sample recently.

The plant-based crumbles are like ground meat in texture with a warm, smoky, spicy taste from chipotle, ancho, cumin, and tomato paste.

Just sear in a pan, then spoon into griddled tortillas with salsa and your favorite fixings. Dinner is ready — just like that. The crumbles could also be used in taco salads, chili or enchiladas.

Find it at Whole Foods in the coming weeks.
Find it at Whole Foods in the coming weeks.

The 10-ounce package ($6.99) states that it makes 3.5 servings. I’d say that the crumbles will easily fill enough tacos for two hungry people. The entire container has 510 calories. Each serving has 13 grams of protein, 182 milligrams of calcium, and 1.5 grams of saturated fat.

Read more

You Want Me To Cook These Things For How Long?!?

Posted on by 5 comments
Fresh Italian romano beans -- cooked perfectly for a crazy amount of time.
Fresh Italian romano beans — cooked perfectly for a crazy amount of time.

The first time I came across this recipe for romano beans, I did a double-take.

Even then, I couldn’t quite believe it.

That’s because it calls for cooking these meaty Italian broad beans on the stove-top for two hours. Yes, fresh beans, not dried, cooked for two whole hours.

“Long-Cooked Romano Beans” boggled my mind.

But I had faith. After all, the recipe is by the late-great Judy Rogers, and it comes from her seminal classic, “The Zuni Cafe Cookbook A Compendium of Recipes & Cooking Lessons from San Francisco’s Beloved Restaurant” (W.W. Norton and Company, 2002).

Surely, the chef who created the most perfect roast chicken of all time and so many other iconic California cuisine staples was worth trusting on this, even if in the back of my mind, I feared winding up with green beans as pallid as those from a can.

Read more

State Bird Provisions II: Introducing State Bird Seed

Posted on by One comment

Almond Rosemary State Bird Seed.

Almond Rosemary State Bird Seed.

 

After evening dinner service, chefs Nicole Krasinski and Stuart Brioza would often find themselves with leftover quinoa at their award-winning State Bird Provisions in San Francisco.

They ended up frying it and mixing it with nuts, seeds and spices to transform it into a crunchy topping for other dishes. In the process, they created something so delicious that they and their staff could not resist snacking on it whenever possible.

Now, you can try it for yourself. Their whimsically named State Bird Seed just launched last month. It’s now available in resealable 3.5-ounce bags for $4.99 each through Good Eggs, and at stores such as Rainbow Grocery in San Francisco, SHED in Healdsburg, and Bi-Rite in San Francisco.

It comes in three flavors.

It comes in three flavors.

The organic puffed red quinoa blends come in three flavors: Sea Salt, Furikake, and Almond Rosemary. I had a chance to sample them recently.

Read more