Category: Videos

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eHow Video: “Spanish Eggplant Salad” (Escalivada)

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    I love Spain. In fact, I love it so much that I’ve been there four times. During my sophomore year of college I studied abroad for nearly six months in the fantastic city of Barcelona, the capital of the autonomous community of Catalonia. (Spain is broken up into 17 autonomous communities, each of which have their own unique characteristics and some even have their own distinct language.)
     While as a whole, Spanish food is not nearly as revered as French or Italian food, Catalan food is considered some of the best the Mediterranean region has to offer. It’s abundant in vegetables, rice dishes, beans, interesting tomato sauces, and nuts. Escalivada is a traditional Catalan dish that consists of roasted vegetables and lots of olive oil. In my recipe, I omit the olive oil and let the richness of the vegetables shine through. When roasted, the red onions and bell peppers become gloriously sweet, the tomatoes become slightly tart, and the eggplant becomes smoky. This is a great dish to have in your fridge because it just goes with everything. It’s delicious on it’s own as a salad, served along side rice or quinoa, or try blending it just a touch and then spread it on toasted bread.
   Bon profit! (Catalan) Buen provecho! (Spanish)
Ingredients:
1 large eggplant
1 medium red onion
2 medium tomatoes
1 red bell pepper
2 cloves garlic, smashed
1 tablespoon Sherry vinegar
1 teaspoon lemon juice
1/4 cup water
1-2 tablespoons parsley
Instructions:
1. Preheat the oven to 400 degrees.
2. Prick the eggplant with a fork and then place it, along with the onion, pepper and tomatoes on a tinfoil-lined baking sheet and put into the oven.
3. Remove the eggplant, tomatoes and peppers after 45 minutes and remove the onion after 60-75 minutes. (Make sure the eggplant is soft. If it still feels tough, keep cooking it and remove when you remove the onion.)
4. To make the dressing, combine the garlic, Sherry vinegar, lemon juice and water. Add seasonings to taste.
5. Once the vegetables are cool enough to handle: Cut the eggplant into half-inch cubes. Peel and seed the peppers and cut them into wide strips. Peel and core the tomatoes and tear each into 4-5 pieces. Peel and remove the top and tail of the onion, then halve it lengthwise and cut it into half-inch strips.
6. Place all the vegetables in a large bowl and toss with the dressing. When ready to serve, top with 1-2 tablespoons of parsley. Enjoy at room temperature or cold.
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eHow Video: “Southern-Style Mustard Greens”

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Mustard greens are so incredibly healthful, it was hard to decide which of their many benefits I ought to focus on in this post. Here are just three reasons why you’ll want to incorporate more of these luscious leafies into your diet:

Cardiovascular Benefits
Mustard greens support the cardiovascular system in three significant ways. First, they are anti-inflammatory. Inflammation narrows the arteries and increases the risk that they’ll become blocked, so these anti-inflammatory properties are obviously a huge benefit. Second, by binding with bile acids in the intestines, mustard greens help lower cholesterol levels. And third, because mustard greens are exceptionally high in the B-vitamin folate, they help prevent homocystein build-up. Homocystein is an amino acid found in the blood that is acquired mostly from eating animal products. High levels are related to the development of heart and blood vessel disease.

Cancer Prevention
Mustard greens are also powerful cancer-fighters because they are LOADED with a broad spectrum of antioxidants. Chronic oxidative stress is a major risk factor for the development of most cancer types and antioxidants lower our risk of oxidative stress on our cells (hence the name: anti- oxidants). For the record, plants have on average 64 times more antioxidant power than animal products. The few antioxidants that do happen to be found in animal products are only there because those animals were fed plants.

Bone Health
And lastly (though I truly could go on endlessly), mustard greens are an excellent source of calcium. While dairy products have long been touted as “good for your bones,” the countries with the highest consumption of dairy also have the highest rates of osteoporosis. This is because dairy, like all animal products, is highly acidic. The body needs to keep a very specific acid-alkaline balance in order to function, so whenever animal products are consumed, the body must find an alkaline source so it leaches the calcium from our bones (which is high in alkaline). So, in fact, consuming dairy products are quite harmful to our bones. Mustard greens, on the other hand, along with other greens like kale, collards, bok choy, broccoli, and okra, are not acidic and thus only contribute to the strength of our bones.

So while you enjoy this quick and tasty recipe, you can also feel good knowing that you are eating one of the most healthful foods on the planet!

Ingredients:
1 large bunch mustard greens, chopped
1 small onion, chopped
3-6 cloves garlic (depending on your garlic preferences), chopped
1 teaspoon smoked paprika
1 teaspoon salt (optional)
1 teaspoon black pepper
1/4 cup water
Instructions:
1. In a cast iron pot, saute the onion until soft.
2. Add the garlic, smoked paprika, salt and pepper. Cook for 1 more minute, stirring constantly.
3. Add the mustard greens, and stir until they are coated with the spices and just wilted.
4. Add 1/4 cup of water and let simmer, covered, for about 5 minutes. Remove cover and cook for another 1-2 minutes.

Resources:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=93
http://www.vrg.org/nutrition/calcium.php
http://www.pcrm.org/health/health-topics/calcium-and-strong-bones

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eHow Video: “Butternut Squash Lasagna with Ricotta” (vegan, of course!)

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Need a dish that is guaranteed to impress? This is definitely the one.
I love this recipe because it includes everything we love about lasagna–the warmth, the comfort, and the heartiness. But, unlike traditional lasagna, my version is incredibly healthful. Not only does it leave out all animal products, it’s also made entirely of whole foods! Rather than using pasta noodles made with processed white flour, I instead use very thin slices of butternut squash. This makes the lasagna more healthful, more flavorful, and more colorful!

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     This recipe can be a bit time-consuming, but it doesn’t have to be. My tip: Make the sausage and the ricotta ahead of time (they can easily be frozen and de-thawed when needed), then all you’ll have to do on the day-of is assemble and bake. If you aren’t able to make the sausage and ricotta ahead of time, it’s really not that big of a deal, and the extra time it takes is still absolutely worth it because this dish is so spectacular. I would just recommend making doubling the sausage and ricotta to freeze and use for next time. This dish is too good to only make once, and the easier it is to prepare, the more likely you are to make it again and again.
     Plus, as those of you who follow Goldhouse Gourmet on Facbeook know, I am a HUGE fan of dishes that can last for several meals. They mean you don’t have to cook every night and/or can have healthful leftovers to bring with you for lunch. This lasagna definitely fits that bill, and is one of those dishes that only gets better day after day. That is, if you manage to have any left 🙂
Ingredients:
1 butternut squash
1 jar marinara sauce (I like Eden Organic’s No Salt Added Spagetti Sauce)
Sausage Ingredients:
1 chopped carrot
1 chopped onion
2 cups cooked quinoa
4 cups cooked lentils
2 tablespoons marjoram
1/2 teaspoon red pepper flakes
1 teaspoon paprika
2 teaspoons fennel
2 tablespoons ground flax
2 tablespoons thyme
4 cloves garlic
Ricotta Ingredients:
2 cups raw cashews, soaked in warm water for at least 20 minutes
1/3 cup nondairy milk (I like soy or almond milk)
3 tablespoons lemon juice
3 garlic cloves
1 tablespoon maple syrup
1 tablespoon Italian herb blend

1/3 cup fresh basil

1/4 teaspoon salt
1 teaspoon black pepper

Instructions:
1. To make the sausage: Saute the carrot and onion for 10-15 minutes. Once browned, place vegetables into a food processor along with all the spices and flax. Add cooked quinoa and lentils and pulse just till ingredients begin to stick together (about 10-15 times). Place mixture in a pan and brown.
2. To make the ricotta: Place cashews, nondairy milk, lemon juice, garlic, and maple syrup in a food processor and blend till just smooth (remember, ricotta is somewhat grainy rather than completely whipped). Add in the basil, Italian herb blend, salt and pepper and pulse until blended in.
3. Preheat the oven to 400 degrees.
4. Spread a thin layer of marinara onto the bottom of a glass dish.
5. Layer the squash on top. Avoid overlapping pieces as much as possible.
6. Place a layer of ricotta on top.
7. Spread a layer of sausage crumbles on top.
8. Add another layer of squash and then another layer of marinara sauce.
9. Start again at step 6 and repeat until near the top of the dish. Top with any remaining ricotta.
10. Cover with tin foil and bake for 40 minutes or until a knife can be easily inserted all the way through.

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eHow Video: “Pumpkin Praline Cheesecake Recipe”

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     Every year at Thanksgiving I used to face a dilemma: should I make a pecan pie or should I make a pumpkin pie? While we each enjoy both kinds of pie, my husband was somewhat partial to pumpkin pie while I was somewhat partial to pecan pie. So one year I decided I would make both, but do it in one pie.
     Some said it simply couldn’t be done. Some said I would be ruining two perfectly good desserts by combining them. And that was before I decided to make this pecan-pumpkin pie combo a cheesecake as well.

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     Well, good thing I didn’t listen, because this pie is layer upon layer of heaven. Talk about a few of everyone’s favorite things… Crunchy pecan praline. Spiced pumpkin puree. Creamy, decadent cheesecake. And a raw and gluten-free crust, to boot.
     Trust me, with this pie there will be endless reasons to give thanks 🙂
Crust Ingredients:
2 cups walnuts
1 cup pitted dates
1/4 cup shredded coconut
Cheesecake Ingredients:
3 cups raw cashews, soaked overnight
1/3 cup lemon juice
1/2 cup agave
1 teaspoon vanilla extract
3/4 cup coconut oil, melted (for a lower fat version, you could try substituting water, though I haven’t tried that yet)
Pumpkin Layer Ingredients:
1 cup canned pumpkin puree (NOT pumpkin pie puree)
2 tablespoons arrowroot starch (or cornstarch)
1/2 cup nondairy milk
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
pinch of nutmeg
pinch of allspice
Praline Ingredients:
2 tablespoons coconut oil
1/3 cup chopped pecans
1/4 cup raw pumpkin seeds
2 tablespoons brown sugar
dash of cinnamon
pinch of salt
2 tablespoons maple syrup
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eHow Video: “Acorn Squash Stuffed with Sausage and Ricotta Cheese” (vegan, of course!)

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One of the things people worry about when contemplating going vegan is what the holidays will be like, particularly Thanksgiving. I recently received an email from a non-vegan friend who said that she had just learned about what happens to turkeys in slaughterhouses “and now Thanksgiving is ruined!”
Au contraire! The best Thanksgiving I ever had was my first vegan Thanksgiving. I felt that I was actually honoring the true spirit of the holiday, which is about giving thanks and celebrating life. Plus, putting aside the ethics and the health, it was the most delicious Thanksgiving I had ever had. After all, aren’t the real stars of the Thanksgiving meal the sides and the desserts?
One option for a vegan Thanksgiving is to have the meal be made up entirely of delicious side dishes. Personally, I think that would be absolutely fantastic, but I also know many of us are used to and enjoy having a main dish as a central focal point. Hence, this gorgeous stuffed acorn squash recipe!

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     The sausage and ricotta can be prepared well in advance and then frozen. Then, on the big day, all you’ll have to do is assemble them into the squash halves and stick them in the oven as described. The combination of flavors and textures in this dish are so aromatic and comforting–the hearty, earthiness of the sausage; the lemony freshness of the ricotta; and the soft, candy-like sweetness of the squash. To my mind, the best way to truly honor this holiday is with food that celebrates life, peace, and joy 🙂

Ingredients:
6 acorn squashes (recipe yields enough to fill at least 12 squash halves; any remaining can be frozen)
Sausage Ingredients:
1 carrot, chopped
1 onion, chopped
2 cups cooked quinoa
4 cups cooked lentils
2 tablespoons marjoram
1/2 teaspoon red pepper flakes
1 teaspoon paprika
2 teaspoons fennel
2 tablespoons ground flaxseeds
2 tablespoons thyme
4 cloves garlic
Ricotta Ingredients:
2 cups raw cashews, soaked in warm water for at least 20 minutes
1/3 cup nondairy milk (i.e. almond, soy, etc.)
3 tablespoons lemon juice
1 tablespoon Italian herb blend
3 garlic cloves
1 tablespoon maple syrup
1/3 cup fresh basil
1/4 teaspoon salt
Instructions:
1. Slice the acorn squashes in half and scoop out the seeds. Place in the oven for 30 minutes at 400 degrees.
2. To make the sausage: Saute the carrot and onion for 10-15 minutes. Once browned, place vegetables into a food processor along with all the spices and flax. Add cooked quinoa and lentils and pulse just till ingredients begin to stick together (about 10-15 times). Place mixture in a pan and brown.
3. To make the ricotta: Place cashews, nondairy milk, lemon juice, garlic, and maple syrup in a food processor and blend till just smooth (remember, ricotta is somewhat grainy rather than completely whipped). Add in the basil, Italian herb blend, salt and pepper and pulse until blended in.
4. To compose the dish, place a layer of ricotta at the bottom of each squash bowl. Then add some sausage crumbles. Top with more ricotta. Any remaining sausage and ricotta can be frozen and used at another time (perhaps for butternut squash lasagna).
5. Put squashes back in the oven and bake for another 30 minutes, or until they are soft and caramelized.
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eHow Video: “How to Make Southern Candied Yams”

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Ladies and gentlemen, I present to you what may be the greatest side dish of all time!
The first time I made this dish I ended up completely ignoring the main course and instead consumed all the yams.
By myself.
It was glorious.
I will most definitely be making this dish for Thanksgiving this year and then again when we go down South to visit my in-laws over Christmas.
Also, just to be totally honest here, when I say “yams” I actually mean “sweet potatoes.” Don’t be mad though, because when you say “yams” what you probably mean is “sweet potatoes” too. What we commonly refer to as a “yam” in the U.S. is actually a “sweet potato.” Even in grocery stores, what are labeled “yams” are usually “sweet potatoes.” The USDA has tried to crack down on this crazy scandal by requiring that sweet potatoes labeled “yams” include “sweet potatoes” in the label as well. That’s why you’ll often see “sweet potato yams.” Both yams and sweet potatoes are nutritionally similar but sweet potatoes have a nutritional edge because they have much higher levels of vitamin A, vitamin B6, and vitamin C.
While I usually don’t cook with oil because it is a processed food without any fiber, sweet potatoes (aforementioned “yams”) are one of those foods that benefits from being eaten with a small amount of fat. (Keyword here is “small,” folks! I’m talking 1-2 tablespoons for an entire recipe.) The fat allows us to better absorb the beta carotene, an antioxidant that is critical for eye health, bone health, and reproductive health.

     Sweet potatoes really are a nutritional superstar, and they taste like a dessert. If that’s not a win-win, then I don’t know what is!

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Ingredients:
2 1/2 lbs garnet yams or sweet potatoes, peeled and cut into 1/2-inch rounds
2 tablespoons toasted sesame oil
1 (2-inch) cinnamon stick
2 tablespoons molasses
1 teaspoon tamari (I prefer reduced-sodium)
2 tablespoons pure maple syrup
1 tablespoon white miso paste
2 tablespoons lemon juice
6 tablespoons water

Instructions:
1. Preheat the oven to 425 degrees.
2. In a large bowl, toss the sweet potatoes with 1 tablespoon of the sesame oil.
3. Spread the sweet potatoes onto a parchment-lined baking sheet in a single layer and roast for 25 minutes. Flip, and roast for another 25 minutes.
4. Place the cinnamon stick at the bottom of a 2-quart baking dish, and add the sweet potatoes in layers. Set aside.
5. In a medium-size bowl, whisk together the remaining six ingredients plus the remaining tablespoon of sesame oil and pour over the sweet potatoes.
6. Bake, uncovered, for 30 minutes.

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eHow Video: “Roasted Root Vegetable Salad with Pumpkin Seeds”

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While this would, indeed, be a spectacular side salad for Thanksgiving, it almost seems unfair to make other dishes compete with this because it is such a star. Instead, I prefer to serve this hearty salad as an entree throughout the fall and winter months. For what it’s worth, Mr. Goldhouse says this is easily THE best salad he’s ever had, and one of the best dishes he’s ever had. That is high praise, indeed!
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The roasted vegetables become as sweet as candy and because of their rich hues, it looks like you have gorgeous jewels on your plate. (For an even more bejeweled effect, add beets!) In addition to their beauty and deliciousness, root vegetables are also full of phytochemicals that help fight against cancer, diabetes, and heart disease.

Ingredients:
1 1/2 pound butternut squash
2 medium turnips or beets
2 medium parsnips
2 medium red onions
1 tablespoon fresh ginger
1 tablespoon maple syrup
1/2 teaspoon salt (optional)
1 tablespoon balsamic vinegar (more to taste)
fresh pepper, to taste
3-4 cups baby spinach
1/3 cup roasted pumpkin seeds (raw is fine too)

Instructions:
1. Preheat the oven to 450 degrees.
2. Peel all the vegetables and cut them into large chunks.
3. In a large bowl, toss the vegetables with the ginger, maple syrup, water, and salt if using.
4. Spread the vegetables in a roasting pan (I recommend lining it with parchment paper) and roast for 40-60 minutes, stirring half way through, until vegetables are very tender and caramelized. A good way to tell the vegetables are done is when the onions have lost all of their crunchiness and have become sweet.
5. Place the roasted vegetables on top of the baby spinach and top with pumpkin seeds. Season with balsamic vinegar and some fresh ground pepper to taste.

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eHow video: “Coconut Milk Tofu Quiche with Onions and Mushrooms”

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People often complain that they don’t have time to make dinner every night. Well, guess what? I don’t make dinner every night! That’s right. And yet we never get take out, rarely dine out, and my husband always has a packed lunch to take to work.
How is this possible? Ladies and gentlemen, let me give you a life-saving tip: Make dishes in large enough portions that they will cover the next few days’ meals and/or can be frozen and eaten at another time. That, my friends, is how you can eat healthfully every night without having to spend all your time slaving away in the kitchen. It’s that simple!

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This quiche is a perfect example of a dish that will last for multiple meals. Plus, it’s one of those special dishes that can be enjoyed at any time of day. I love preparing it for dinner and then enjoying it again the next day for breakfast and packing it up for my husband for lunch for the next few days. Because both the crust and the filling contain herbs, each bite is wonderfully aromatic and richly flavorful. Enjoy!

Crust Ingredients:
2 1/2 cups almond meal
1/4 cup water
1 1/2 tablespoons fresh rosemary, finely chopped
1 teaspoon salt

Filling Ingredients:
2 1/2 cups cremini mushrooms, sliced
1 large yellow onion, thinly sliced
2 tablespoons balsamic vinegar
2 packages firm silken tofu
1/4 cup coconut milk (or any other nondairy milk)
3 tablespoons nutritional yeast
3 teaspoons of your favorite herbs (i.e. basil, thyme, sage, oregano, etc.)
1/2 teaspoon salt

Crust Instructions:
1. Preheat the oven to 375. In a medium bowl, combine the almond meal, salt, and rosemary. Add the water and stir until fully combined.
2. Gently press the dough evenly against the bottom and sides of a pie pan. Bake for 10 minutes or until the crust looks dry and just toasted.

Filling Instructions:
1. Slice the tofu and wrap in a few layers of paper towels to drain out the excess moisture. Set aside.
2. Saute the onions and mushrooms in balsamic vinegar until the onions are caramelized, about 10 minutes.
3. In a food processor or blender, mix the tofu, nutritional yeast, nondairy milk, and herbs till smooth.
4. Combine the tofu mixture with the sauteed mushrooms and onions and stir till fully mixed.
5. Pour the filling into the pie crust and bake for 30-40 minutes, or until the top is golden brown. Remove and let cool.

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eHow Video: “Healthy Recipe for Carrot Cake With Cream Cheese Topping”

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     I love words. I really do. But sometimes, when something is just so good, words are not enough. They just aren’t. I could try and talk about how this cake is surprisingly low in added sugar, and that most of its sweetness comes from whole fruit. Or I could talk about how it’s very high in fiber, beta-carotene, potassium, B vitamins and omega-3’s, while also being completely free of cholesterol (and any other harmful animal products, as always). But I think you’ll get a better sense of how unbelievably outstanding this carrot cake is if I tell you that everyone who tries it for the first time eats the first few bites silently with their eyes closed.
     Yes. It is *that* good.
Cake Ingredients:
2 cups oat flour
2 1/2 cups carrots, shredded
3 teaspoons baking soda
1/4 cup brown sugar
1 cup applesauce, unsweetened
1 cup pineapple, blended
1 banana, mashed
1 teaspoon cinnamon
1 dash cayenne
1 teaspoon vanilla extract
1 cup raw walnuts, chopped
1/2 cup shredded coconut
1 cup raisins
Frosting Ingredients:
1 cup raw cashews, soaked in warm water for at least 2 hours
1/2 cup water
1/4 cup agave
1 teaspoon vanilla
3 tablespoons lemon juiceInstructions:
1. Preheat the oven to 350 degrees.
2. In a small bowl, mix oat flour and baking soda.
3. In a larger bowl, beat the sugar, pineapple, banana, and applesauce together. Add cinnamon, cayenne, and vanilla and mix thoroughly.
4. Add the flour mixture along with the chopped walnuts and shredded coconut to the larger bowl and mix. Add the shredded carrots and raisins till fully combined.
5. Spread the batter in a nonstick pan. Bake for about 50 minutes or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, add all the frosting ingredients to a blender. Process until completely smooth. Using a spatula, scoop the frosting into a small bowl and place in the fridge to chill.
7. Once the cake has fully cooled, spread the frosting on top. Best served chilled.

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New Video Series: “Gourmet Vegetable Recipes”

     I recently filmed another cooking series for eHow and am so excited to announce that it is now live! I am especially thrilled that the series was released just as fall arrived because these recipes will be perfect for the holiday  season. They are decadent and rich, but also incredibly healthful and made up of whole, plant-based ingredients.
     A few people have asked me how I come up with the titles for these videos, so I thought I’d take some time to explain a bit about the process. I don’t actually come up with the titles myself, though I do come up with the recipe for each title. There is a database of titles that eHow collects based on what people search when they visit their site. The producer and I go through all those titles and select ones that seem interesting to me and fit a theme that the producer and I have agreed upon.
     When deciding which titles to pick for my first series, I was very clear with the producer that I was only comfortable preparing and promoting vegan dishes. She understood, so I quickly crossed titles like “Zucchini, Ranch Dressing, and Cheese Casserole” off the list of possibilities.
     For this series, however, I took a bit of a risk and did things a little differently…
     I intentionally picked titles that one would assume were not not vegan, such as “Acorn Squash Stuffed with Sausage and Ricotta.” When I showed the producer the titles I had selected, she said, “you know you’ll have to use sausage, right?” I responded, “Yes. I absolutely will be using sausage, as they title indicates. I will just be using a sausage that is plant-based rather than one that animal-based.” And she was fine with that.
     My hope for this series is that people who aren’t necessarily vegan will come across these recipes and realize that they can get all the familiar flavors they are looking for without using animals. Realizing this is a powerful thing because it means that three times a day we get to put the values we all share–peace, responsibility, truth, and health–into concrete reality.
     Here is the link to all the videos, but I will also be posting each one with some additional information and photos here as well. May this inspire you to see that you can live and eat according to your values with pleasure and joy 🙂