Raw Pad Thai Salad

Raw Pad Thai Salad

I have developed a habit of watching all the movies nominated for Academy Awards. The Brutalist was surreal, Wicked was thoughtful and empowering, but The Substance was truly eye-opening.  I was excited to see Demi Moore in a new film, as it had been a while since I’d seen her in a movie.  Her nomination for Best Actress and Golden Globe win for the movie was also fantastic.

Although Demi didn’t win the Oscar (Mikey Madison won for Anora), her portrayal of Elisabeth Sparkle is raw, tragic, and painfully beautiful. The film’s narrative revolves around Elisabeth’s struggle to age in Hollywood while remaining relevant. This struggle is not unique to her or Hollywood but is emblematic of the societal pressures faced by women all over the world. The Substance takes a nose dive into themes surrounding youth, beauty, self-esteem, and self-loathing. This movie still haunts me. My friend Monica and I have talked about it for weeks.

The Substance Coralie Fargeat (2024) – The Shining Stanley Kubrick (1980)
The Shining Stanley Kubrick (1980) – The Substance Coralie Fargeat (2024)

The Substance had so many Easter eggs that pointing them out would take days. Still, the giant photographs of Elisabeth in the hallway with a carpet that resembles Kubrick’s The Shining says everything without saying a word. Other nods include the Black Swan, The Fly, Carrie, and Alien. All refer to a normal person’s slow, maddening transformation into a monster.

For many women, beauty is a commodity bestowed at birth or paid for. When I say “beauty is a commodity,” it means that beauty, particularly female beauty, can be bought, sold, or exchanged for economic value, and baby…sex sells. Don’t get me started on 72-year-old Bill Belichick and his 24-year-old girlfriend.

The film’s powerful critique challenges the traditional notion that beauty is in the eye of the beholder, and most of the time, it’s men beholding.  Meanwhile, women are inundated with beauty products, botox, lip injections, boob jobs, nose jobs, fake hair, fake lashes…the list goes on and on. With its haunting narrative, the movie serves as a powerful critique of the societal beauty standards that often reduce women to nothing more than their physical appearance.

In the movie, Elisabeth is influenced by these standards, wishing to remain young. She takes “the substance,” and then her younger self, Sue, emerges. They must change places every seven days. But soon, Sue wishes to prolong her youthful transformation and begins stealing fluid from Elisabeth to stay young. In doing that, she causes Elisabeth to start rotting. But they can’t survive separately, as Sue soon finds out. She took and took until there was nothing left. The scene where Elisabeth is getting ready for a date made me cry.

The monster at the end shows how and why women go to great lengths to be beautiful. What drives them to pursue beauty turns them into nothing short of monsters—women who deface themselves don’t look human anymore. Seeing Elisabeth wear a printed copy of her old face and smeared lipstick was heart-wrenching. It was a tragic reminder that maybe her old face wasn’t that bad.

The movie’s quote, “Remember, you are one,” starkly reminds her that her young and older selves are the same people. How much of her older beauty was she willing to sacrifice to remain youthful? The Substance is genuinely a work of art. It is existential, graphic, provocative, and, like The Brutalist, brutal.

More importantly, it is a wake-up call for women. We are so much more than what you see on the outside. My mother always says, “Beauty is as beauty does.” We have come so far thanks to the suffragists, feminists, and brave women who have fought for a place for us beyond mopping the kitchen floor up to our necks in diapers or being relegated to working behind the make-up counter at Macy’s.

My sisters, we cannot go backward. There is nothing wrong with taking care of ourselves.  Myself, I’m a lipstick feminist, but I will never get fillers, botox, or plastic surgery. Demi’s transformation, her decision to dissolve her fillers and embrace a raw vegan diet, made my heart happy. None of us want to see our bodies break down. Physical decline, vision changes, skin changes, weight gain, hormonal shifts, and many more can be slowed down by exercise and the foods we eat.

A vegan diet, including raw “living” foods, may help slow the aging process at a molecular level, potentially reducing the estimated ages of various organ systems.  Raw plant-based foods are rich in antioxidants, which can help protect cells from damage caused by free radicals, a process linked to aging. Vegan diets are naturally lower in inflammatory foods, which can contribute to overall health and potentially reduce signs of aging.

Raw vegan foods’ antioxidants and anti-inflammatory properties may contribute to healthier, younger-looking skin.  We are what we put into our bodies. And isn’t it better to extract life from plants than from ourselves?

This recipe is dedicated to Demi Moore.

 

 

 

 

 

 

 

 

 

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Raw Pad Thai Salad

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  • Author: Stephanie Bosch
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 Servings 1x
  • Diet: Vegan

Ingredients

Scale
  • 3 large zucchini, spiralized into linguine noodles (900 grams)
  • 2 cups shredded carrots (185 grams/2 large)
  • 2 medium red bell peppers, julienned 
  • 1 1/2 cups bean sprouts
  • 1/2 cup packed cilantro, roughly chopped
  • 3 green onions, sliced on the bias (green parts only)
  • 1/2 cup chopped peanuts

Vegan Pad Thai Sauce

  • 4 1/2 tablespoons natural peanut butter, sunflower butter, or almond butter
  • 2 tablespoons coconut aminos
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons tamarind paste (or use equal parts lime juice and brown sugar)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes
  • salt and pepper


Instructions

Make the pad Thai sauce. In a small bowl or jar, combine the plant-butter butter, coconut aminos (or tamari/soy sauce), rice vinegar, lime juice, tamarind paste, garlic, ginger, red pepper flakes, salt, and pepper, mixing to combine. Set aside.
  1. Cut off the ends of the zucchini and run through a spiralizer, or buy pre-spiraled zucchini.
  2. Add the shredded carrots, chopped bell peppers, and bean sprouts to a large bowl.
  3. Pour sauce over the veggies and mix well to combine.
  4. Add the cilantro and green onion and mix one more time.
  5. Be careful not to overmix.
  6. Top with some chopped peanuts and more cilantro to serve.
  7. Enjoy!

Notes

After spiralizing, I salt the zucchini very well in a colander and let them sit for about 15 minutes. I give them a quick rinse to remove the salt and dry it on a paper towel. This allows the zucchini’s high water content to drain and keeps the sauce from getting runny.

You don’t have to do this, but if you have leftovers, you may notice the sauce has been watered down and the veggies are not as crispy.

Vegan Mocha Mousse Cake

Vegan Mocha Mousse Cake

If I could have three different careers, I would choose cooking, writing, and designing in no particular order. Or all three? The joy I felt creating the interior for my mid-century Treehouse was unparalleled. I carefully chose furniture and artwork indicative of the Dutch Modern and Eames eras, pouring my love for design into every detail.

A picture of my “CH07 Shell Chair”.
Charles & Ray Eames Photo via: Wikipedia

The emphasis on abstraction, simplicity, and functionalism in Dutch Modernism has significantly shaped my design choices. I deeply admire the minimalist aesthetic it promotes. Minimalism, as a philosophy, encourages us to focus on what’s important and eliminate distractions, a concept known as simple or intentional living.

The focus on simple designs with minimal decorative elements, clean lines, and open spaces aligns with my design philosophy. I also appreciate Dutch Modernism’s eco-friendly approach. Most furniture pieces are designed with practical use in mind, prioritizing comfort and usability. And some…just look really cool.

“Manner of Gerrit Reitveld” Steltman Chair-1970’s Dutch Modern

Garret Rietveld, a Dutch architect and furniture designer, led the De Stijl art movement. This movement, which was a reaction to World War I, was based on the hope that art could lead to social and spiritual renewal. We could use some of that today, eh?

Many people, including Charles and Ray Eames, two of my favorite designers, were notably influenced by the Dutch Modern De Stijl, or “The Style” movement. Born in St. Louis, Missouri, designer and architect Charles Eeams made groundbreaking contributions to the world of architecture, furniture design, industrial design, manufacturing, and the photographic arts. Charles and Ray met at Cranbrook Academy of Art, where Charles taught design and Ray was a student. His wife Ray had previously studied with the venerable and incredibly influential painter and teacher Hans Hofmann. I could do a whole post on Hofmann (and I may).

Influenced by cubism, Hofmann (right) became friends with Picasso, Georges Braque, and Henri Matisse in Paris. Photo Via: WikiArt

Charles Eames, a true visionary and ardent admirer of Frank Lloyd Wright, coined the phrase, “The details are in the details.” His influence on my life’s philosophy is profound. Can I get an amen?

To me, this is not just a saying but a way of life that permeates everything I do, reflecting my passion and commitment to what I care about. When I embark on a project, whether cooking, writing, or designing, I invest my heart and soul into it. I believe that the essence of anything remarkable lies in the details, and I always strive to bring this depth and thoughtfulness to my work.

So, like a proper design nerd, I eagerly awaited Pantone’s announcement of the color of the year. Pantone, a company that sets the color trends for industries such as fashion, design, and manufacturing, never fails to surprise. And this year, they did not disappoint with their choice of the most exquisite shade of brown, ‘Mocha Mousse.’ And I love it!

In general, I am not one for sweets. You’ll likely notice that I have a few desserts listed, but not many. I have more of a savory palate. This recipe is a rare exception. The creamy mousse and the light, airy texture of the cake make you almost feel like you’re eating a cloud. I like this recipe as it’s a take on a classic tiramisu. Adding the slightly bitter espresso cuts some of the sweetness that tends to be too much for someone like me.

I thought about making a gluten-free version, but the gluten is needed to keep the cake moist and fluffy. This cake is all about texture. It is 100% vegan and uses no eggs, which is kind of a big deal in baking. There are a lot of good dairy substitutes, but eggs are not as easy. I haven’t tried JustEgg, but if anyone does, reach out and let me know your thoughts.

This cake uses applesauce as a substitute for eggs. Plain yogurt works; too-1/2 cup of yogurt is the equivalent of 2 eggs and the equivalent of the 2/3 cups of applesauce in this recipe. For the mousse, I used Navitas cocao powder.  It’s good quality and Regenerative Organic certified, meaning it meets the world’s highest standard for organic agriculture with stringent requirements for soil, animal welfare, and social fairness.  And you can pretty much find it anywhere. For the plant-based cream, I used Country Crock Plant Cream. Right now, they have a $1.50 off coupon on their website.

For the top of the cake, since it’s a mocha espresso after all, I thought it would be fun to do a take on a mocha latte using white royal icing and pipe a little latte art. This is certainly not necessary, but it made for a pretty picture. If you are adventurous and ambitious enough, this is a cute and simple YouTube video about doing something like this. (FYI, I used a chopstick instead of toothpicks to draw the design.) Otherwise, I might recommend shaving a bar of vegan chocolate over the top or simply dusting cocoa on the top with a fine mesh sieve.

Enjoy!

XOXO,

Steph

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Vegan Mocha Mousse Cake

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  • Author: Stephanie Bosch
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: Two 8" Layer Cakes 1x
  • Diet: Vegan

Description

This recipe is for a 2-layer cake.  It’s a bit of work but well worth it! You can decorate with cocao nibs, chocolate sprinkles, or dust with cocao powder.


Ingredients

Scale
  • 2 cups (260g) all-purpose flour
  • 3/4 cup (60g) cocao powder
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 1/2 cups (300g) granulated sugar
  • 2/3 cup (170g) unsweetened apple sauce
  • 2 tsp vanilla extract
  • ½ cup oil + 2 tbsp (115g)
  • 1 cup (245g) plant-based milk
  • 1 tbsp apple cider vinegar
  • 3/4 cup hot water
  • 1 tsp instant espresso powder

Vegan Chocolate Mousse:

  • 1/2 cup vegan semi-sweet chocolate
  • 1 cup raw cashews soaked for at least 15 minutes in hot water
  • 15 ounce can full-fat coconut milk
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon vanilla extract
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 tablespoon coffee from above

Chocolate Ganache:

  • 6 oz good quality dark chopped chocolate (vegan)
  • 1 cup full-fat coconut milk (firm, creamy part only, at room temperature)


Instructions

Chocolate 2 -layer cake:

  1. Preheat the oven to 350F and spray (2) 8″ cake pans with nonstick spray and line the bottoms with parchment paper.
  2. Mix together the milk and vinegar and set aside to curdle (making a vegan buttermilk).
  3. Whisk together the flour, cocao powder, baking powder, baking soda, and salt in a medium bowl and set aside.
  4. In a large bowl, either whisking by hand or with an electric mixer, combine the sugar, apple sauce, oil, and vanilla.
  5. On the side, mix together the hot water and espresso powder. Set aside.
  6. To the sugar mixture, alternate adding the milk and dry ingredients, starting and ending with the dry ingredients. Stop and scrape down the bowl about halfway through.
  7. Once that’s smooth, slowly mix in the hot espresso. Now the batter will be very thin.
  8. Pour the batter into the cake pans and bake for 30-35 minutes, or until a toothpick in the center comes out clean.
  9. Allow the cakes to cool in the pans for 20 minutes, then remove from the pans and let them completely cool at room temperature before frosting. To speed up this process, you can pop them into the fridge.

Chocolate Mousse:

  1. Add the chocolate to a skillet with about 1/4 cup of the coconut milk over medium heat and mix well. Once the milk starts boiling, the chocolate will start melting. Switch off the heat.
  2. Continue to mix until the chocolate is completely smooth. You can also microwave the chocolate in bursts of 30 seconds. Once it starts to melt on the edges, whisk well until all of the chocolate is melted.
  3. Add the cashews, remaining coconut milk, cocao powder, vanilla, sugar, salt, and melted chocolate to a blender and a tablespoon of the coffee, then blend. Blend it for one minute, then let the blender sit for 5 to 10 minutes so the cashews can soak more moisture. Blend again for 30 seconds. Then, wait a minute, blend again for 30 seconds, and repeat until the mixture is smooth.
  4. Refrigerate for 15 minutes to thicken.
  5. Taste and adjust the sweetness and flavor if you like. You can add more cocao powder, coffee, vanilla, or sugar and blend well after adding them.

Ganache:

  1. Place a bowl over a small saucepan of simmering water (a double boiler). Add chocolate and allow to melt, stirring frequently. (Alternatively, you can melt the chocolate in a small bowl in the microwave.)
  2. Remove bowl from heat, and allow chocolate to cool slightly.
  3. Add room-temperature thick coconut milk and allow the mixture to sit for a minute for the temperatures to assimilate.
  4. Stir or whisk gently to combine cream and chocolate.
  5. Use immediately as a drizzle over cake.

Assemble:

  1. Only frost the cake once the layers have completely cooled.
  2. Spread about 1 cup of mousse between each cake layer (a small offset spatula is my favorite tool). Once all layers are stacked, place the naked cake in the fridge to set. Otherwise, the cake will slide around when trying to frost the sides. Chill for 20 minutes.
  3. Once firm, remove the cake and plop the mousse on top of it (yes, all of it). Spread it out towards the sides and let it hang over the edges. Spread that overhang down the sides to the bottom of the cake. The sides don’t have to be perfect, but make sure the cake is completely covered.
  4. Use your offset spatula or a spoon to create the swoops and swirls around the cake. Sprinkle with your favorite toppings.
  5. Enjoy!

Notes

  • Sifting flour and cocao powder breaks down lumps and aerates the ingredients, ensuring a lighter, more consistent texture and an easier batter.

Pan Braised Cabbage in a Fennel Cream Sauce with Tomato Salsa

Pan Braised Cabbage in a Fennel Cream Sauce with Tomato Salsa

 

I just watched the Oscar-nominated movie The Brutalist. I don’t know if you’ve seen it, but I found it raw, bold, and confounding. With its stark and powerful visuals, the cinematography alone makes it worth watching. The film follows the journey of an acclaimed Hungarian architect (Adrian Brody) who had studied at Bauhaus before the war, survived the horrors of the Dachau death camp, and ended up in America.

Bauhaus Photo via: Wikipedia

The movie, with its heart-wrenching and, at times, painful narrative,  uncovers the unexpected beauty of brutalist architecture. As a lover of art and architecture, I was pleasantly surprised by the movie. It opened my eyes to the wonderment of human resilience and the unique allure of Brutalism, a form of architecture with which I was slightly unfamiliar. The film stirred me and transformed my understanding and appreciation of this minimalist aesthetic.

Brutalism is a unique architectural style rooted in the philosophies of modern architecture. It champions the truth of materials, which is achieved by their “raw” expression. Béton brut, or raw concrete, is not about concrete but more about the way of using concrete. While many people do not care for the form (you either love it or hate it), I was deeply engaged, browsing through various pictures of Brutalist architecture. Each resonated with me on some level, fueling my passion for this unique architectural style.  

The Guggenheim Photo via: http://www.theguggenheim.com

As a lover of mid-century everything, I was thrilled to visit the Guggenheim a year or so ago. The Guggenheim is a unique embodiment of Brutalism, designed by Frank Lloyd Wright. Wright, my most beloved architect, has left an indelible mark with his organic architecture. His use of low-pitched roofs, horizontal lines, large open floor plans, and natural materials like wood and stone sets him apart. The Guggenheim, one of his most ambitious projects, is a testament to his genius. It’s a pity he didn’t live to see its completion.

Wright’s only other Brutalist design is Fallingwater, which might be the most beautiful home ever built.  Wright designed the house to rise above the waterfall it was built on. The house’s cantilever terraces blend with with rock formations, and the floors and roofs cantilever over the waterfall. It’s sublime!

Fallingwater Photo via: Wikipedia

Another favorite example is Les Choux de Créteil, a creation of Gérard Grandval, which was completed in 1974. It is a sight to behold. This group of 10 buildings, each nearly 69 feet high, is surrounded by rounded petal-shaped balconies, which gave it the nickname “choux,” meaning cabbage.

Les Choux de Créteil- Paris Photo via: WSJ

The balconies were initially intended to be used as gardens filled with ornamental plants and trees, creating a more ‘green’ appearance that would change with the seasons. I loved this idea and was greatly disappointed when I learned that part of the project was never completed. It’s a feeling many of us can relate to when a vision is left unfinished: a sense of disappointment and longing for what could have been. Who knows, maybe one day, Grandval’s vision will be complete. 

I guess it should come as no surprise that this recipe is all about cabbage! This simple, understated choux is slightly seared and then braised until fork tender. I sauteed red bell pepper, a shallot, carrots, and garlic until browned somewhat. Then, I added some tomato paste, stock, salt, and pepper. I finished the broth by blitzing it in a blender and adding it to the pan with parmesan, lime juice, and zest. Because of the citrus in the sauce, I removed it from the heat and added the vegan cream.

This step is crucial so the sauce doesn’t curdle. You can make your own or buy a pre-made plant-based whipping cream. I added the cabbage to the sauce and topped it with a simple tomato salsa. Combining these flavors may seem unusual, but trust me, it’s a culinary adventure that all comes together nicely. I like a salsa with some heat, but you do you!

XOXO,

Steph

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Pan Braised Cabbage in a Fennel Cream Sauce with Tomato Salsa

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  • Author: Stephanie Bosch
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Ingredients

Scale
  • 1 head green cabbage, quartered
  • Olive oil, salt, & pepper
  • 1 large shallot, diced
  • 1 large carrot, diced
  • 1 medium red bell pepper, diced
  • 1 tbsp tomato paste
  • 3 cloves garlic, chopped
  • 4 cups vegetable stock
  • 1 tsp fennel seed
  • 2 bay leaves
  • Plant-based cream
  • 1/2 cup parmesan
  • Juice of one lime and zest
  • Tomato Salsa (see notes)


Instructions

  1. Preheat oven to 325°F (160°C).
  2. Sear the cabbage: Heat 2 tbsp olive oil in a cast iron pan. Sear cabbage wedges flat-side down for 5-6 minutes, flip, and sear the other side for 3-4 minutes. Set aside.
  3. Add 1 tbsp olive oil to the same pan. Sauté the shallot, carrot, bell pepper, salt, and pepper for 3-5 minutes.
  4. Stir in tomato paste and garlic. Add fennel, a pinch of salt, and pepper, and cook for 30 seconds.
  5. Pour in vegetable stock, add bay leaves, and return cabbage to the pan. Cover and braise in the oven for 20 minutes.
  6. Remove the lid, raise the temperature to 425°F (220°C), and cook for an additional 15-20 minutes.

Fennel pan sauce:

  1. Remove the cabbage, carefully add the stock and vegetables to a blender, add parmesan, and blend the sauce until smooth—taste for seasoning. Keep warm.

Cashew cream:

  1. Blend cashews and water until smooth.
  2. Add lime juice and zest.
  3. Salt and Pepper to taste.

To serve, divide the fennel sauce between 4 bowls. Add cabbage and top with cashew cream and tomato salsa.

Enjoy!


Notes

You can make your salsa or use your favorite store-bought.  I heated my salsa on the stove top before serving.

Pasta Arrabbiata with Spinach, Black Pepper & Parmesan

Pasta Arrabbiata with Spinach, Black Pepper & Parmesan

I’ve been spending a lot of time in the kitchen lately. When I sent my dear friend Monica a Miles Davis song, she immediately responded, ‘Are you cooking?’  It’s a joy to be understood so well by a friend. The influence of the work of the great artists and musicians I’ve been immersing myself in is palpable, sparking inspiration and creativity. Like an artist in their studio, I’ve found myself drawn to the kitchen. Cooking, in its many forms, has become more than a pastime. It’s a profoundly transformative experience; like an artist using color, texture, and form to create a painting, a chef uses ingredients, flavors, and presentation to craft a culinary masterpiece.

Recently, I completed a book on the Spanish painter Pablo Picasso’s Blue Period (1901–04). The book delved into how the young Picasso, born in Málaga but moved to Barcelona at 14, crafted a unique style and a strong artistic identity. He adapted the artistic lessons of fin-de-siècle Paris to the social and political climate of an economically struggling Barcelona. Despite his controversial reputation, which is a result of his unconventional artistic techniques and personal life, I’m struck by his passion and the profound impact of his art on the human experience.

The Blue Room, Pablo Picasso (1901) Photo via: Wiki Art

 

Femme assise (Melancholy Woman) 1902-03 Photo Via: WIki Art

Picasso’s Blue Period is a series of monochromatic events and a deeply personal journey into the universal consciousness of pain. Inspired by the suicide of his close friend, Carlos Casagemas, these paintings resonate with me on a deeply profound level. They carry a somber mood focusing on human suffering, sadness, poverty, and social isolation. They seem rather apt for these trying times.

 

The ‘blue’ theme, reminiscent of Miles Davis’s Kind of Blue, seems to echo a sense of loss and mourning that I’ve felt in my own life recently. It’s as if Picasso’s brushstrokes and the aching and evocative loneliness of Miles’s trumpet have captured my experiences, creating a shared connection through their art.  I understand all too well how art and music, with their transformative power, can alter one’s mood, change perceptions, and inspire change.

Chef Steph
Pepper Rain

Picasso and Davis, with their bold and unconventional styles, radically deconstructed traditional perspectives of both art and music. Comparable to Picasso, Miles was at the forefront of every cutting-edge change in his art. Both are known for their bold and daring creative risks, pushing the boundaries of their work to excess. Picasso, estimated to have created around 50,000 art pieces, left a monumental legacy and often went far beyond what was considered socially acceptable (see his piece “Guernica”). Both men were very charismatic and complex, and each had a ferocious temper, which reminded me of the Italian word arrabbiata. Arrabbiata means ‘angry’ or ‘get fired up’ in Italian. 

Arrabbiata Pasta Desconstructed

 

In the Romanesco dialect, the adjective arrabbiato denotes a characteristic of being pushed to excess. Excess in art refers to using exaggerated or extravagant elements in an artwork. It involves going beyond the usual or expected boundaries regarding quantity, size, color, texture, or any other artistic element.

Just as their art was a bold departure from the norm, this spicy recipe is a daring departure from traditional Italian cuisine. It incorporates both expected and bold flavors, such as the intensely concentrated sweet and savory flavor of slow-roasted tomatoes and garlic paired with rich, slightly nutty Parmesan, but also the sharp, pungent, biting kick of red pepper flakes. Despite these complex flavors, it comes together quickly and easily, making it a perfect choice for a busy weeknight. Paired with a dry Pinot Noir like my new favorite central coast Poppy Pinot Noir Reserve, this dish is genuinely la comida como arte.

XOXO,

Steph

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Pasta Arrabbiata with Spinach, Black Pepper & Parmesan

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  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: Serves 4
  • Diet: Vegan

Description

It’s a spectacular dish and so easy. I believe the key is to find fresh organic garlic.  I added a whole head of garlic to some tin foil, drizzled it in olive oil, and slowly roasted it with two pints of fresh cherry tomatoes.


Ingredients

Scale
  • Pasta of choice, such as rigatoni, spaghetti, or penne
  • Two pints of cherry tomatoes
  • 2 1/2 tsp Italian seasoning
  • 2 tsp fennel seed, chopped
  • Olive oil
  • Salt and pepper
  • Head of garlic
  • 2 cups fresh organic spinach
  • 1 cup fresh vegan ricotta cheese (I used Kite Hill)
  • 1/2 cup grated vegan parmesan
  • 1/4 cup olive oil
  • 1 tablespoon white sugar
  • 1 tablespoon lemon juice
  • Salt and pepper
  • 1 teaspoon crushed red pepper flakes


Instructions

  1. Preheat oven to 425°F.
  2. In a medium bowl, toss cherry tomatoes, 2 tablespoons of olive oil, fennel seed, Italian seasoning, salt, and pepper.
  3. Cut the top off the garlic to expose the cloves inside. Place a garlic head, cut side up, in the center of a foil square. Drizzle garlic with olive oil, then season with salt and pepper. Bring the foil sides up to enclose the garlic, creating a sealed packet.
  4. Place tomatoes and garlic in preheated oven and roast for 30-35 minutes, tossing tomatoes halfway through the cooking time. Roast until tomatoes are tender and beginning to brown.
  5. After tossing the tomatoes halfway through cooking time, cook pasta according to package directions.  Drain and set aside, saving 1 cup of pasta cooking water.
  6. When the tomatoes and garlic are done, remove the garlic from the foil and squeeze the garlic cloves from the garlic paper. Add the garlic and tomatoes to the bowl of a food processor with spinach, vegan ricotta, grated parmesan, olive oil, white sugar, lemon juice, and tsp each salt/pepper.
  7. Process into a smooth sauce. If the mixture is too thick, add one cup of pasta water, one tablespoon at a time, until the desired consistency is achieved.
  8. Add arrabbiata sauce to drained pasta.  Over medium heat, stir in red pepper flakes and taste for seasoning.
  9. Plate pasta with additional parmesan cheese.
  10. Enjoy!

 

 

Roasted Cauliflower with Sorghum & Cavolo Nero Pesto

Roasted Cauliflower with Sorghum & Cavolo Nero Pesto

As I write this post, I’m reminded of the phrase, “Be Careful What You Wish For.”  We’ve had another 4 inches of snow this week, and I’m starting to feel a bit stir-crazy. This year, we’ve had a whopping 25 inches of snow and subzero temperatures. While I adore the beauty of snow, I’m beginning to long for a change. Perhaps a change of scenery, like mountains and skis, would rekindle my love for it. I’m all about being warm and cozy by the fireplace, but it’s becoming a bit overwhelming.

Speaking of warm and cozy, I’ve recently stumbled upon a new musical love that has added a delightful twist to my winter cooking sessions. The joy of discovering Miles Davis and his album Kind of Blue has been a revelation, adding a new dimension to my winter days. This album sets the perfect ambiance, transforming the comforting atmosphere of my kitchen. I fell into a rabbit hole, starting with a documentary called Miles Davis: Birth of the Cool and then a two-part podcast about the Juliard student, which took me on a deep dive into the world of modal Jazz. Davis used his trumpet to emulate the sound of the human voice by cutting out vibrato, turning his Jazz into a smoother and more emotional form of music.

Photo via: Wikipedia

I’ve long loved John Coltrane, who plays the tenor saxophone on the album. I bought A John Coltrane Retrospective: The Impulse Years in college. His version of Sentimental Mood with Duke Ellington is one of my favorite pieces of music. But Miles, although I knew who he was, was new to me. Kind of Blue is heralded as one of the greatest jazz albums ever recorded and certainly as Miles’s masterpiece. It’s also the best-selling Jazz album of all time. Recorded in 1959, Kind of Blue is a landmark in jazz history, known for its innovative modal jazz style and the legendary lineup of musicians like Coltrane and Julian Adderly. Blue in Green is my favorite song on the album, and it evokes the melancholy of a long winter’s night, eliciting a certain longing for something you can’t quite put a finger on.

While I’m yearning for sunshine and warm weather, I’m also embracing that this is my favorite time of year to cook. I adore winter cooking, especially comfort foods. And I can’t wait to share this unique cauliflower recipe with you; it’s a delightful twist on a classic pasta dish that wraps me in a warm and cozy embrace! The cauliflower is roasted to perfection, creating a hearty texture that pairs beautifully with the rich flavors of the sorghum pesto. This unexpected combination is a perfect match for a cold winter’s night.

There is a clear connection between mood and food, and one of the best things you can do to help your immune system and boost your mood is to add foods high in vitamin C. This recipe contains Cavolo Nero, or Italian Kale, sometimes called Tuscan or lacinato (las-i-na-to). It’s curly kale’s talk, dark and handsome cousin. One serving (one cup) contains more than a day’s vitamin A requirement, essential for eye health and immune function. It contains vitamins K, C, B6, manganese, copper, calcium, and magnesium. One cup of cooked kale contains 1000% more vitamin C than one cup of cooked spinach! This cauliflower recipe is delicious and a powerhouse of nutrients, ensuring you’re well cared for during the winter.

 

For the pesto, I used walnuts instead of traditional pine nuts. Walnuts are great for cognitive function (memory, attention, and language) and can also boost mood. Not to mention, they’re a whole lot cheaper than pine nuts. I keep them in my freezer and grab a handful when I need a little afternoon snack.

As always, I’m eager to hear how you like it. I have a “Jazz, Baby” playlist on Spotify if you’re a Jazz enthusiast like me. If you do a profile search on Spotify, my name is Spinning Wheel. I’d love to hear your thoughts and recommendations, so don’t hesitate to share them.

Stay warm.

XOXO,

Steph

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Roasted Cauliflower with Sorghum & Cavolo Nero Pesto

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  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: Serves 4
  • Diet: Vegan

Description

It’s a super easy recipe loaded with flavor! I used Sorghum because I wanted a gluten-free grain, but feel free to use Pearl Barley or any grain of choice.


Ingredients

Scale
  • 1 medium cauliflower, cut into small florets
  • 1 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp fresh cracked pepper
  • juice 1/2 lemon
  • 1 cup rinsed sorghum
  • 1 bunch Tuscan kale, leaves pulled from the stalk and roughly torn 
  • A handful of shelled walnuts, about 50g/2oz
  • 1-2 cloves of garlic minced
  • 30g/1 oz freshly grated vegan Parmigiano
  • Olive oil (quality)
  • Salt & pepper
  • Red pepper flakes


Instructions

Sorghum:

  1. Cook according to package directions.  Make this first, as it takes the longest to cook.

Pesto:

  1. While the sorghum is cooking, strip the kale leaves off their thick stems and blanch them in boiling water for about 3 minutes. (Do not discard water)
  2. Drain the kale leaves in a colander over a bowl, saving the water. Run the colander under ice-cold water. Pat the leaves dry and roughly chop.
  3. Add the blanched kale leaves, walnuts, garlic, and a small pinch of salt to the bowl of a food processor. Pulse until you have a rough paste.
  4. Drizzle in enough olive oil while the processor runs to produce a smooth and dense paste. (about 1/2 cup of oil).
  5. Add pesto to a small mixing bowl. Mix in the grated parmesan cheese—taste for seasoning.
  6. If needed, thin it out with some kale cooking water, a tablespoon at a time, until you have a very thick but pourable mixture.

Cauliflower:

  1. Prepare cauliflower by placing a baking sheet in the center oven rack and preheating oven to 450ºF.
  2. Cut the cauliflower into small florets and add to a large bowl. Toss with olive oil, paprika, salt, and black pepper.
  3. Carefully arrange cauliflower out onto the preheated baking sheet in a single layer, avoiding overcrowding.
  4. Roast for 20 to 25 minutes, turning pieces halfway through, until lightly charred and tender.
  5. Remove from oven and add to a mixing bowl.
  6. Squeeze or drizzle lemon juice over the cauliflower.
  7. Add Cavolo Nero pesto to sorghum and mix well.
  8. Top sorghum pesto with roasted cauliflower, shaved Parmesan cheese, crushed walnuts, and red pepper flakes (to taste).
  9. Enjoy!

Notes

I love the addition of the red pepper flakes. If you don’t like the dried flakes’ heat, feel free to leave them off.

 

Pan-Seared Fennel with Garlicky Butterbeans

Pan-Seared Fennel with Garlicky Butterbeans

Greetings! I hope this post finds you well. Thanks to some good old-fashioned relaxation, I feel much better! I am grateful to have spent much time wintering here at Innsbrook. I love peace away from the hustle of everyday life. Winter is undoubtedly a time of introspection and retreat, slowing down and going inward. I am also profoundly delighted to be off social media. The respite from that chaotic, soulless world has been a blessing.

I have connected with some good girlfriends, sharing books, art, and movies. I have immersed myself in art by watching close to 30 hours of art documentaries, including The Andy Warhol Diaries (highly recommend), two documentaries about Jean-Michel Basquiat (I adore him), Banksy, Mark Rothko, Bob Ross, and Andrew and Jamie Wyeth (Jamie is another artist I dearly love). These documentaries have given me a deeper understanding of the artists and their work, and I’m excited to sharpen my knowledge of one of my favorite mediums. The most exciting part was that I even purchased my first Basquiat, one of his early SAMO pieces done on masonite, which was a dream come true for me.

I’ve joined the St. Louis Art Museum and am proud to call myself a true art patron. My friend Monica and I anticipate visiting Art in Bloom in two weeks. Recently, I’ve been on a journey of discovery, immersing myself in new art forms. I’ve taken up the Japanese art of Ikebana, a minimalist approach to flower arranging that has truly captivated me.  The three principles of Ikebana are simplicity, asymmetry, and balance.  The ephemeral compositions are breathtaking, and their possibilities are endless.

 

I’m thrilled to share this newfound inspiration with you. In these moments of sharing our personal experiences, we truly connect and inspire each other. I hope my journey into the world of art and writing can also bring a sense of connection and inspiration to your life. I may even start a blog on various art forms.

In April, Monica and I will see Roaring: Art, Fashion, and the Automobile in France, 1918-1939. The Deco period in France was one of the most interesting and creative periods in modern times. With the likes of Picasso, Hemmingway, Fitzgerald, Woolf, Matisse, and Gertrude Stein, France experienced a modern-day Renaissance, to be sure! I’m eagerly looking forward to this exhibition and the opportunity to immerse myself in the art and culture of that era.

I just finished my fourth round of edits on my novel and am happy to say it’s finally done. Although, I believe it was Da Vinci who said, “Art is never finished, only abandoned.” And after eight years of writing, I would agree. Writing has always been my gift, my sanctuary. It’s where I can lose myself, create life, and let my imagination run wild. The joy I find in writing is unparalleled, and I wish to share it with you, even if it’s just in this space for now, with a few recipes sprinkled in. My writing process is a journey of discovery and creativity, and I’m excited to share this part of my life with you to make you feel connected and inspired.

Speaking of recipes, this one, Pan-Seared Fennel with Garlicky Butterbeans, is a keeper. It’s perfect for winter and comes together quickly, which can be a gift when you don’t feel much like cooking. Roasted fennel has a sweet, slightly caramelized aroma with distinct notes of licorice or anise. If you have difficulty finding “fennel” in the grocery store, ask if they have anise. Like black licorice, fennel has a milder, more mellow quality when roasted.

I seasoned the quartered fennel with fresh thyme and dried fennel seeds. The butterbeans were sauteed with shallots, garlic, and minced fennel fronds. Once warmed through, I pureed about 2/3 of the beans with olive oil, salt, and pepper. That made a lovely base for my fennel. I topped it with whole butterbeans, fresh parsley, and fennel fronds. It was, in a word, mouthwatering! I hope you enjoy it.

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Pan-Seared Fennel with Garlicky Butterbeans

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  • Author: Stephanie Bosch
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 2

Ingredients

Scale
  • 2 medium fennel, each cut lengthways into 6-8 wedges, with the herb/ frond finely chopped
  • 2 (14 oz.) cans butterbeans, drained and rinsed
  • 2 shallots, finely chopped 
  • 2 cloves garlic, finely chopped 
  • 1 tsp fennel seeds
  • 1 tsp fresh thyme leaves
  • 2 tablespoons butter
  • 1 tablespoon lemon zest & juice of half a lemon (2-3 teaspoons)
  • Olive oil 
  • Salt and Pepper


Instructions

  1. Saute the shallots in 2 tablespoons of oil in a medium pan until softened. Stir in the garlic and fennel seeds. Cook out for 2-3 mins, then stir in the beans. Keep stirring until the beans are very tender. Add water if necessary to keep the pan from drying. Stir in the lemon juice and zest.
  2.  Blend two-thirds of the bean mixture until smooth. Add 1-2 tablespoons of olive oil and scrape down the sides of the food processor to help it blend. Stir the fennel fronds into the remaining beans. Season both bean mixtures with salt and pepper to taste.
  3. Meanwhile, place a little oil in a cast iron pan over medium heat. Add the fennel, brown on one side, then turn. Reduce the heat to low, and add the thyme, butter, and salt. Cover and cook over low heat until the fennel is entirely tender 
  4. Spread the bean purée over a serving plate and top with the fennel, the remaining beans, and fennel fronds.
  5. Enjoy!

Notes

I covered my fennel to allow the steam to soften them up a bit.

Coconut Chickpea Curry with Peanuts and Chili Oil

Coconut Chickpea Curry with Peanuts and Chili Oil
Greeting friends!  I hope this day finds you doing well.  At least better than I am, anyway (insert sad emoji).  I am currently on day 6 of having contracted Influenza A.  I’ve never had the flu before, and let me tell you, it’s a whole new experience. The first two days, I could barely get out of bed. I’m sure if you’ve had it yourself, you feel me.
So, I felt a bit off throughout the day, and I knew something was coming. And when the flu hit, it hit hard. It was no surprise when my husband piled three blankets on me that evening, and I still couldn’t get warm. He even tried to warm my socks by the fireplace, a gesture that warmed my heart more than my toes. Sadly, I still couldn’t get warm. I was downright shivering, and it had me wondering why.
Viruses and bacteria seem to multiply poorly when our temperature rises above our normal 98.6°F. When our immune system senses an illness, its need to increase its core temperature causes the muscles in the body to contract and relax rapidly to create heat. This is what causes shivering or chills. It’s also why we develop a fever. Heat destroys pathogens. I’m pretty reticent when taking anything to bring a fever down, as I believe it’s the body’s natural defense mechanism. This is not medical advice, and when a fever reaches 103°F. I go to the doctor. In this case, I just rested; when I felt like it, I ate what I craved.
Just as I could sense the onset of illness, I also knew what my body needed to recover. Our bodies often know what they need if we’d only listen. So, when I finally started feeling hungry, I had an intense craving for curry. Yep!
Curry is made from ginger, turmeric, alliums like garlic and onion, and a mix of chili peppers.  Ginger and turmeric are known for their anti-inflammatory properties and are natural decongestants. Alliums are powerful anti-viral, anti-inflammatory, and immune-boosting vegetables. Chili peppers contain Vitamins A and C and capsaicin, which boosts the immune system and raises your body temperature, making it harder for viruses or bacteria to survive.
Thus, the Coconut Chickpea Curry recipe was born! It is quick and delicious and makes enough for a few meals. I plan to make this a few more times before winter is over. As always, let me know in the comments if you made it and liked it. In health and happiness…

 

XOXO,
Steph
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Coconut Chickpea Curry with Peanuts and Chili Oil

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  • Author: Stephanie Bosch
  • Prep Time: 5 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 20 minutes
  • Yield: 4-6 Servings 1x
  • Cuisine: Indian
  • Diet: Vegan

Description

Made with chickpeas, peanuts, and spinach, this recipe is loaded with protein and vitamin C! I added some chili crisp oil to the top for an extra punch of heat. Served over coconut rice, this dish is creamy, savory, and filling.


Ingredients

Scale
  • 1 Tbsp extra virgin olive oil or coconut oil
  • 1 (14 oz.) can chickpeas (drained and rinsed)
  • 2 Tbsp red curry paste
  • 2 Tbsp raw cane sugar
  • 3 cloves garlic smashed and diced
  • 1 (14 oz.) can full-fat coconut milk
  • 2 Tbsp natural peanut butter
  • 2 Tbsp liquid aminos
  • 2 cups fresh spinach (roughly chopped)
  • 1/2 cup cilantro, chopped
  • 1/2 cup peanuts, roughly chopped

Coconut Rice:

  • 1 1/2 cups basmati rice
  • 1 (14 oz.) can full-fat coconut milk

Garnish with chili crisp oil, minced cilantro, and crushed peanuts


Instructions

  1. Add rice to a small pot along with coconut milk.
  2. Stir, then bring to a gentle boil. Turn heat to low, cover, and cook until the liquid has absorbed (about 15-17 minutes). Fluff the rice and set aside.
  3. Next, chop the spinach, cilantro, and peanuts, and mash the garlic.
  4. Add the oil to a large skillet over medium heat. Once hot, add the curry and garlic.
  5. Stir, then add the cane sugar, coconut milk, soy sauce, and peanut butter, mixing well.
  6. Add the chickpeas, spinach, and cilantro, mixing until the spinach is wilted.
  7. Remove from the heat. Serve over coconut rice.
  8. Garnish with crushed peanuts, chili crisp, and cilantro.
  9. Enjoy!

Notes

This is my favorite red curry paste.

Savory Lentil Shepherd’s Pie

Savory Lentil Shepherd’s Pie

If you’ve followed my culinary journey for any length of time, you already know that winter is when I truly come alive in the kitchen. Cold weather turns me into a cozy-food alchemist—give me comforting soups, hearty stews, and bubbling casseroles, and I’m in my element.

And this Shepherd’s Pie? This is one of the recipes I’m most excited to share with you.

There’s something magical about warming up with delicious food when the air turns cold. It fills my belly, nourishes my soul, and always seems to bring me back to center. This particular recipe has been a favorite of mine for years. The way the flavors meld together, deepen overnight, and become even better the next day—it’s pure comfort in a dish.

Over time, I’ve tested several versions, each with its own personality and little twist. Some were good… but a bit too tame for my taste. I’m all about bold, layered flavor—after all, what’s the point of cooking otherwise? One version was decent but needed that extra oomph. In a pinch, I grabbed a bottle of Heinz Chili Sauce from the pantry. Normally, I avoid store-bought sauces because of the additives, but I’ll admit—it absolutely worked.

Still, you know me. I wanted something deeper, richer, mine.
So I set out to create a homemade version: a balanced, robust tomato-based sauce built from scratch with spices and love. The result was everything I hoped for—savory, tangy, full-bodied—and it ties this entire dish together beautifully.

It’s hearty, comforting, flavorful, and a perfect cold-weather staple.
I hope it warms your home the way it warms mine.

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Lentil Shepherd’s Pie

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  • Author: Stephanie Bosch
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 servings 1x
  • Diet: Vegan

Description

Hearty and satisfying, this vegan shepherd’s pie is one of my favorite cold-weather recipes. This lentil dish is packed with protein and will satisfy even the pickiest meat eater!


Ingredients

Scale

MASHED POTATOES

  • 3 pounds Yukon gold potatoes, washed and partially peeled
  • 3-4 Tbsp vegan butter
  • 1/2 cup plant-based milk (I used cashew milk)
  • Sea salt and black pepper (to taste)

FILLING 

  • 1 Tbsp olive oil
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 2 Tbsp quality tomato paste
  • 8 oz tomato sauce
  • Lemon juice from ½ lemon
  • 1 T light brown sugar
  • 1 T honey
  • ¼ t mustard powder
  • ¼ t onion powder
  • ¼ t garlic powder
  • ¼ t chili powder
  • ¼ t Worcestershire sauce
  • 1 healthy pinch each sea salt and black pepper
  • 1 1/2 cups uncooked brown or green lentils (rinsed and drained)
  • 4 cups vegetable stock 
  • 2 tsp fresh thyme (or sub 1 tsp dried thyme per 2 tsp fresh)
  • 1 10-ounce bag of frozen mixed veggies: peas, carrots, green beans, and corn


Instructions

  1. Preheat oven to 425° F (218° C)
  2. Dice the potatoes into quarters and place them in a Dutch oven or large stock pot. Fill the pot until the potatoes are just covered. Bring to a boil on medium-high heat. Generously salt, cover, and cook for 20-30 minutes or until fork tender.
  3. Once cooked, drain and transfer to a medium-size mixing bowl. Using a potato masher or fork, mash until smooth. Add vegan butter and milk—season with salt and pepper to taste. Loosely cover and set aside.
  4. While the potatoes are cooking, lightly grease a 9×13 pan.
  5. Warm pan over medium-low heat. Add olive oil and sauté onions for 6-8 minutes until caramelized. Add garlic and cook until fragrant, about 30 seconds.
  6. Add tomato paste and cook for 3-4 minutes until the tomato sauce is a deeper, browner brick red. This will caramelize the sugars and intensify the flavors even more.
  7. Add tomato sauce, lemon juice, light brown sugar, maple syrup, mustard powder, onion powder, garlic powder, chili powder, Worcestershire sauce, and a pinch of salt and pepper.
  8. Then add lentils, stock, and thyme and stir. Bring to a low boil.
  9. Cover and reduce heat to simmer. Cook until lentils are tender (35-40 minutes). Once tender, remove the lid and continue simmering uncovered, stirring frequently, to evaporate any excess liquid.
  10. Add the frozen veggies and stir in the last 10 minutes of cooking.
  11. Taste and adjust seasonings as needed. Transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes—fluff potatoes with a fork and season with another dash of pepper and sea salt.
  12. Place on a baking sheet to catch any drips and bake for 10-15 minutes or until the mashers are lightly browned on top.
  13. It will be hot! Let it cool before serving. The longer it sits, the more it will thicken.
  14. Enjoy!

Notes

  1. Let cool completely before covering, and then store in the fridge for up to a few days.
  2. Reheats well in the microwave.  I re-heat at 70% power level for 4-5 minutes.

Love

Love

To quote the late Elie Wiesel, author and Holocaust survivor,

“The opposite of love is not hate. It’s indifference.

The opposite of art is not ugliness. It’s indifference.

The opposite of faith is not heresy. It’s indifference.

And the opposite of life is not death. It’s indifference.”

It’s taken me a while to articulate the emotional burden I carried last week after the election. It wasn’t hate, resentment, fear, or anger that consumed me, but a heavy cloak of indifference.

Even in hatred, we are moved to act. We fight it, denounce it, and disarm it.

And while indifference can be a source of respite during difficult times, if left unchecked, it can lead to apathy, allowing us to ignore others’ essential humanity.

So last week, I called my mother and quite matter-of-factly told her that I no cared what happened to other people. I no longer cared what happened to our country. And I no longer believed in God. My mother listened quietly. When I was done crying, she said with a wisdom that always seems to transcend time, “Stephanie, you put your faith into the wrong hands and called it God. It’s okay. But no political party, man or woman, or institution can make things better.”

Then she told me to pray.

When I hung up, I wasn’t sure if the conversation had made me feel better or worse, but I did what she said. I prayed. I asked God how hate could win. How can selfish lies win? How can people use HIS name for evil? I was numb.

As I went about my day driving to the grocery store, my heart suddenly brimmed with something I can only describe as love. But not just any love—agape love—a selfless, unconditional, universal love that has the power to transform.

That may sound weird. Writing it after the fact sounds strange to me, too. But it was a love that came from a place far greater than my imperfect capacity to love. It is a feeling I wish I could bottle up and pour out in moments of doubt and despair.

Most of the people who know me well know that I am more of an omnist when it comes to religion. I am well-versed in many faiths and have sifted, sorted, and adopted my own particular beliefs about the subject.

One of the most challenging things I have had to come to terms with in Christianity and Buddhism is the concept of forgiveness. It is deeply rooted in compassion and understanding. It is the belief that we must love and forgive those who have harmed us. But how can I love my enemies, and why should I pray for those who persecute myself and others?

Because that’s how He loves us. Before his crucifixion, Jesus’s final commandment celebrating the Passover meal with his disciples was to “Love one another as I have loved you.”

We are to forgive seventy times seven. We bestow unlimited forgiveness.

Even in the throws of agony on the cross, Jesus asked his God to forgive his torturers even as he watched them gamble for his clothes: “Father, forgive them, for they know not what they do.” For Buddhists, love and forgiveness are ways to end suffering and find inner peace. For Unists and Yogis, love is compassion, equanimity, and the highest vibration, an unconditional love that can create positive change.

Love is about dismantling the ego, offering help to those in need, holding the door open for someone, saying excuse me, please, and thank you, being kind to those who are not kind to you.

It is about putting more good than bad into the world. We have to embrace love collectively and show each other compassion without judgment. It doesn’t mean we have to love what people do. It means we respond, act, and treat each other from a place of love, even towards those who do not love us, because “they know not what they do.” And if we did, there wouldn’t be so much anger, hatred, and violence in the world.

We cannot meet hate with hate.
We cannot meet anger with anger.
We cannot meet violence with violence.
We can only confront hate, anger, and violence with the most powerful force we have-love.

It’s not just a response. It’s a choice, a decision to act from a place of love.

Cherry Smoked Portobello Mushrooms with a Marchand de Vin Sauce

Cherry Smoked Portobello Mushrooms with a Marchand de Vin Sauce

I love mushrooms, but my favorites are big, juicy portobellos. Add some thyme, red wine, and onions, and I’m all yours.

When immature and white, this mushroom may be known as common mushroom, white mushroom button mushroom, cultivated mushroom, table mushroom, and champignon mushroom. When immature and brown, it may be known as Swiss brown mushroom, Roman brown mushroom, Italian brown mushroom, cremini/crimini mushroom, chestnut mushroom, and baby Bella.

When marketed in its mature state, the mushroom is brown with a cap measuring 4–6 inches. This form is commonly sold under portobello mushroom, portabella mushroom, and portobello mushroom. Thank you, Wikipedia.  Who knew? 

I wanted to add a portobello mushroom recipe to my cookbook but lamented the best way to prepare them. I got out my handy dandy cast iron, but then I remembered that I had my little-used  Cameron stovetop smoker. Within minutes, I fired up my gas stove and added some portobello mushroom caps and cherry wood chips. Twenty-five minutes later, I was floating in mushroom heaven. And no worries if you don’t have a smoker. You’re set if you have a medium pot with a lid, steamer basket, foil, and wood chips! Just so you know, there may not be a lot of variety, but you can buy wood chips at almost any grocery store. 

Finally, I debated between topping it with a simple red wine sauce or a cabernet demi-glace, aka a Marchand de Vin Sauce. I opted for the latter. It didn’t disappoint, either. With just a tang of the sherry vinegar marinade shining through the cherry wood’s mild and fruity smoke, it was the perfect balance of flavor. I didn’t make my own demi-glace, but you certainly can. I will work on that recipe next!

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Cherry Smoked Portobello Mushrooms with Cabernet Demi-Glace

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  • Author: Stephanie Bosch

Description

The key to this recipe is the marinade.  Mushrooms are highly porous so you don’t need to marinade them long.  I also use a great mushroom brush to remove any dirt.  


Ingredients

Scale
  • 45 Portobello mushroom caps, brushed with stems removed.

For the Marinade: 

  • 1/3 cup dry sherry vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tsp thyme
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp smoke paprika
  • 3 garlic cloves, minced
  • 1 Tbsp steak sauce (I like this one)

Red Wine Demi-Glace:

  • 2 tbsp vegan butter
  • 2 medium shallots, minced
  • One bouquet garni made from 1 celery stalk, 2 fresh thyme sprigs, 2 fresh parsley sprigs, 1 bay leaf * (see note section)
  • 2 cups vegetable stock  
  • 1/4 cup classic roasted vegetable demi-glace
  • 1/2 cup cabernet sauvignon 
  • 1 tsp salt kosher
  • 1/8 tsp white pepper ground


Instructions

Marinade:

Whisk marinade ingredients together in a small bowl. Add mushrooms to a shallow baking dish or a gallon size ziplock bag and top with marinade. Set aside and allow to marinate for 30 minutes. 

While mushrooms are marinating, make the demi-glace. 

  1. Warm a medium-size sauté pan over medium heat.
  2. Add butter. When butter begins to foam, add shallots, salt, and white pepper and bouquet garni. Sauté until shallots have softened, about 5-7 minutes. 
  3. Add vegetable stock, demi-glace, and wine. 
  4. Stir well and turn up the heat. Bring to a boil. 
  5. Reduce heat to a simmer and cook until the stock has reduced by half, about 20 minutes. 

Mushrooms:

  1. If using a smoker, add wood chips to the bottom of the smoker. If using a pan to smoke, jump down to the notes section. 
  2. Place the drip tray on top of the wood chips inside the smoker base. Spraying the tray with non-stick vegetable spray, or place a sheet of aluminum foil to make for easier clean-up.
  3. Place the wire rack on top of the drip tray. Remove mushrooms from the marinade and arrange them on the wire rack. Slide lid closed.
  4. Smoke for 20 minutes over medium heat. 
  5. Remove bouquet from demi-glace and taste for seasoning. Carefully remove mushrooms from the smoker and transfer them to a cutting board.
  6. Slice mushrooms into 1/2″ slices. Plate the mushrooms and spoon 3-4 Tbsp’s of demi-glace over the top.  
  7. Enjoy! 

Notes

Never wash mushrooms with water! They are like a sponge and soak up water lowering the flavor. People think it’s dirt that’s on them, but it’s peat moss, and it’s all pasteurized. Portobello’s are usually pretty clean, but I use a mushroom brush for other types.

A bouquet garni is simple to make.  Place herbs together in a small stack and tie stems together with a short bit of kitchen twine.  Tie it tightly, as the herbs will shrink as they cook.  

If pan smoking:

Place a double layer of foil in the bottom of a medium pot. Place wood chips on top, in a little mound. Place strainer basket over top. Place mushrooms in the strainer basket.

Place the pot on the stove and turn to medium high or high heat. Leave uncovered until you see smoke.  When you see smoke, tightly cover. Wait 30 seconds, then turn heat to medium.