Sliders Sans Meat...but we promise you won't miss the beef! Chef Alvaro Lima stopped by Tonia's Kitchen to talk about his mushroom-beet sliders. Alvaro told Tonia he roasts the beets, and pulverizes them in a food processor, and combines them with delicious mushrooms and potatoes for a tasty, high protein snack. Chef Lima says he uses Hellman's Vegan Mayonnaise to help flavor these sliders, which he says is not only delicious, but really cuts down on food waste.
That's because there's a lot of beetroot in it! Micah Siva, who wrote the new cookbook Nosh! stopped by Tonia's Kitchen to talk about her recipe, and how delicious it is. Micah told Tonia the baba gnoush recipes calls for charred eggplant, paprika and vegan mayonnaise. She says it's very easy to make and offers a fantastic party dip for those upcoming holiday get-togethers.
Contrary to popular belief, soup can be great in the summer. Ellen Goldsmith, who wrote the new cookbook Nutritional Healing with Chinese Medicine, stopped by Tonia's Kitchen to talk about her recipe for vegan borscht. Ellen says it's a cool, hydrating soup for these hot summer days. Her "secret" ingredient here is a form of kelp called Kombu. It's an organic kelp that's very rich in minerals, including glutamate. Combine that with beets, which are already a superfood for the blood, and you have a rich, yet thrist-quenching soup that really hits the spot!
Beets are an amazing superfood, and there's virtually nothing bad about eating them. But you might not think of them as dessert. One Western Massachusetts bakery had another idea. Cynthia Durham from Upinngil Bakery in Gill, MA brought a recipe for Beet Ginger Cake. It's a creation from Australian pastry chef Helen Goh, and Yotam Ottolenghi with a few variations. First, she uses a soft, wheat, whole grain flour. She also doesn't have frosting for this cake, even though the recipe calls for it. She instead
And this one's really good for you! Ellen Goldsmith, who wrote the new cookbook Nutritional Health with Chinese Medicine stopped by Tonia's Kitchen with her vegan take on the venerable soup that's definitely not from the Borscht Belt. Ellen told Tonia soup is actually a perfect summer food because it's hydrating. Take 3 beets along with other vegetables and kelp and simmer for about 30 minutes. This soup is very-nutrient rich and great for your blood.
By their very nature, beets are not boring, but sometimes they're served in uninteresting ways. Suzanne Landry is hoping to change that though. Suzanne, who wrote, appropriately, The Passionate Vegetable, told Tonia's Kitchen about her Tangerine and Beet
salad. She starts with roasted or boiled beets, When preparing them, Suzanne says you shouldn't cut below the stem end, because doing that means flavor and nutrition fall right out. She says after cooking the beets, place into cold water, and the peel will come right off. Then, Suzanne says, toss those beets into olive oil to prevent bleeding, and combine them with sectioned tangerines. Toss it all together in Feta Cheese and fresh mint and serve. Not boring!
When we think of margarita flavors, they tend to run between lime and lemon, with an occasional turn toward strawberry. Rarely would you think of the party drink in the flavor of beet...let that sink in for a minute. Beets can be very sweet, but naturally so, without a lot of added sugar. ABC's Good Morning America food contributor George Duran stopped by Tonia's Kitchen to talk about his recipe for a Sweet Beet Margarita, and just in time for Valentines Day. George says this beautiful, rich red colored beet drink makes for a perfect addition to your party or a special treat for you and your date.
Happy Valentines Day from all of us at Tonia's Kitchen
Ingredients
For Rim:
Directions:
Make rim sugar by whisking sugar and a few drops or red food coloring. Add more drops as needed until your preferred shade of red is achieved. Place sugar in a small Ilat dish. Place some agave in another small Ilat dish. Dip rim of your martini glass in the agave and then gently press into sugar to coat. Set glasses aside.
In a cocktail shaker add all of the ingredients and shake vigorously. Strain into martini glass with rimmed sugar.
Serve immediately.
But not these pancakes. Instead, these pancakes are as red as rubies. ABC's Good Morning America Food Contributor George Duran stopped by Tonia's Kitchen to talk about his Red Velvet Pancakes. Now red velvet cake is amazing on its own, now try it on one of America's favorite breakfast foods. And there's a twist, instead of artificial food coloring to turn those pancakes red, Chef George told Tonia he mixes beet juice into the batter. So not only are these pancakes naturally sweet, they have more nutritional value then your average flapjack.
By their very nature, beets are not boring, but sometimes they're served in uninteresting ways. Suzanne Landry is hoping to change that though. Suzanne, who wrote, appropriately, The Passionate Vegetable, told Tonia's Kitchen about her Tangerine and Beetsalad. She starts with roasted or boiled beets, When preparing them, Suzanne says you shouldn't cut below the stem end, because doing that means flavor and nutrition fall right out. She says after cooking the beets, place into cold water, and the peel will come right off. Then, Suzanne says, toss those beets into olive oil to prevent bleeding, and combine them with sectioned tangerines. Toss it all together in Feta Cheese and fresh mint and serve. Not boring!
By their very nature, beets are not boring, but sometimes they're served in uninteresting ways. Suzanne Landry is hoping to change that though. Suzanne, who wrote, appropriately, The Passionate Vegetable, told Tonia's Kitchen about her Tangerine and Beetsalad. She starts with roasted or boiled beets, When preparing them, Suzanne says you shouldn't cut below the stem end, because doing that means flavor and nutrition fall right out. She says after cooking the beets, place into cold water, and the peel will come right off. Then, Suzanne says, toss those beets into olive oil to prevent bleeding, and combine them with sectioned tangerines. Toss it all together in Feta Cheese and fresh mint and serve. Not boring!