Chef Rene Johnson releases new vegan soul food cookbook, From My Heart to Your Table

Chef Rene Johnson has released her new cookbook, From My Heart to Your Table, featuring vegan and healthier traditional soul food. Her unique coffee table-style cookbook shares easy to follow recipes your holiday guests will love, along with personal stories and scrapbook-style pages, and some amazing tips on how to make healthier, plant-based versions of everyone’s favorite appetizers, entrees, and of course, desserts.

Chef Rene is known for taking her grandmother’s homespun southern soul food recipes and making them every bit as flavorful and culturally relevant, without many of the harmful fats added to traditional comfort food dishes.

Chef Rene’s has many celebrity followers, with clients ranging from Nancy Pelosi and Vice President Kamala Harris to actor Danny Glover, author Dr. Cornel West, California Governor Gavin Newsom, multi-platinum selling music group, Tony! Toni! Toné, and top execs at Google and YouTube.

“Vice President Kamala Harris has a sweet tooth,” says Chef Rene. “Her favorites were the desserts I made for her event, like my mini sweet potato pies, mini vegan cupcakes, and mini homemade vegan chocolate chip cookies.”

“California Governor Gavin Newson throws a yearly event for Congresswoman Barbara Lee, and they loved my vegan greens, picnic potato salad, mac and ‘cheese,’ vegan candied yams, and hot water cornbread.” But, says Rene, “the vegan quinoa ‘meatloaf’ was Gavin’s favorite.”

“Actor Danny Glover gravitated towards my vegan beans and rice. That was his favorite by far,” says Rene.

As far as more traditionally prepared, yet healthier dishes, Rene shares, “Dr. Cornell West enjoyed the jerk turkey meatballs, mini mac and cheese bites, and he also loved my vegan red beans and rice. Then he dug into my blackberry jam cupcakes.”

From My Heart to Your Table features all of the celebratory holiday food appetizers, entrees, and desserts Chef Rene Johnson is famous for, from Hollywood and Silicon Valley to Washington, DC.

A true pioneer of the healthier soul food and vegan soul food movements, Chef Rene’s food is so flavorful and delicious, you won’t miss the meat and dairy, or the excess fat.

Some of Chef Rene’s vegan soul food dishes include: fresh tomato succotash, smothered cabbage, vegan dirty rice, vegan fried okra bites, cashew “cream” sauce, vegan butter beans, mini-quinoa and spinach cakes, and quinoa meatloaf.

More traditional fare featured in Chef Rene’s cookbook includes: hot water corn bread, junky black eyed peas aka “cold day chicken soup,” sticky barbeque wings, big ol’ pot of gumbo, grandmother’s fried chicken, off-the-hook ox-tails, the “mac attack” mac and cheese, salmon croquettes, stewed salmon and grits, and more. “The beautiful part is that you can mix and match traditional and vegan dishes for the holidays. It doesn’t have to be one or the other,” she says.

There is also a healthy mix of dessert recipes for staples such as sweet potato pecan pie, peach cobbler, blackberry jam cupcakes, vegan chocolate chip cookies, and her signature “Mama Cake (yellow cake with chocolate icing).”

The Zavor Crunch Air Fryer Oven Gives Twice the Space for Double the Cooking

We have tested several different air fryers, and some are great, and some are not so great. One of the ones that we think is really nice is the Zavor Crunch Air Fryer Oven. It is perfect not just for amateurs who are just getting started with air fryers, before also for experts who use them all the time. One thing in particular that we really love about this item is that it gives you two racks to cook on at the same time, and has a capacity of 12.7 quarts. This doubles the amount of food that you can prepare, as well as doubles the types of food that you can cook simultaneously.

The Zavor Crunch Air Fryer Oven controls are intuitive and easy to use. It’s a very simple 1-2-3 step approach. First step is plugging it in the appliance and turning it on. After that you just set the TEMP and TIME, and you’re pretty much done. Or you can use one of the blue LED display buttons that show different types of foods or food groups such as Fries, Meat, Seafood, Pizza, Vegetables, Bake and Dehydrate, and then automatically set the temperature and cooking time with them. We have found that those buttons are useful, but it is much more useful to have a written guide that will say for a particular type or food or vegetable the specific temperature and length. Fortunately in the instruction booklet that comes with the Zavor there is such a written guide. There are also written Time & Temp guides for air frying that are available online.

Most air fryers require usually a bit of olive oil or another oil on the item to be cooked. This is done simply by putting them in a bowl and a bit of olive oil, then lightly tossing, then adding the food to the rack of the air fryer. The Zavor Crunch Air Fryer Oven has a non-stick drip pan at the bottom to catch drips and for easy cleaning.

We tested different types of recipes in the Zavor Crunch Air Fryer Oven over a period of several weeks. Everyone loves crispy tofu, so of course we tried it with crispy tofu in a sesame sauce. It worked perfectly. Of course french fries are the most popular recipe for air fryers, so we tested the Zavor with different types of potatoes to see what differences there might be in the fries. In addition we tested different sizes and cuts of fries. Regardless of the type or cut, the fries came out very tasty. Our team had a difficult time not eating them all in one go. Yet another addiction.

We also tried air frying Brussel Sprouts to see if they would become crispy. They did, although we still think that roasted in the oven is probably the best place for the tastiest outcome.

In the Zavor Crunch Air Fryer Oven we tried cooking fried chicken, which came out very well, and this was a surprise because one of the biggest fails people have with air frying is when they decide to fry chicken in them. It really takes a very specific combination of ingredients, coating, and temperature to get what most people would want in their fried chicken. This includes having the breading staying on the chicken and not sliding off. The Zavor fortunately came through this ultimate challenge with flying colors.

Cleanup with the Zavor is easy, as most components inside are removable and non-stick, for easy hand washing. Another useful feature that the Zavor Crunch Air Fryer Oven has is the option to create rotisserie chicken. An attractive option without a doubt, no doubt related to its larger capacity as well as ability to hold a custom spit. We hope to test this feature at a future date.

Our biggest success with the Zavor Crunch Air Fryer Oven was actually with carrot fries. This recipe calls for you to take small baby carrots and cut them in half, then coating them with olive oil lightly, as well as spices, and then adding them to the air fryer. They come out just as delicious as potato-based french fries, but of course are less starchy and more healthy.

See more at www.ZavorAmerica.com

Work from Home Recipes: Peanut Butter Chicken & Peanut Butter and Strawberry Quesadillas

Having to stay indoors and work at home can be tough on a family—but with the right recipes, you can turn every mealtime into delicious healthy eating.

The Peanut Institute has offered two of their favorite easy, nutritious, peanut-powered recipes to help deliver work at home-pleasing dishes that can also please any budget.

Nutrition scientist Dr. Samara Sterling recommends building meals around foods that help support a strong immune system.

“Whole grains, nuts, beans, fruits and vegetables are nutrient dense so finding ways to integrate them into a daily diet is important,” says Sterling. “They are also versatile ingredients that can be used in a variety of recipes or to round out a meal.”

Peanuts and peanut butter are another nutritional staple since they’re packed with nutrients and can be incorporated into either sweet or savory dishes.

Peanuts are known as a superfood because they deliver significant nutritional value in a small amount. Just one serving packs seven grams of protein, 19 vitamins and minerals, fiber and heart-healthy fats. One serving of peanuts is an ounce or approximately 35 peanuts and a serving of peanut butter is two tablespoons.

Peanut Butter Chicken

8 Servings

This quick and easy recipe is sure to become a weeknight favorite!

Ingredients:

  • 1.5-lbs. boneless skinless chicken breasts, diced in 1″ cubes
  • 2 tablespoons olive oil or avocado oil
  • 1 tablespoon soy sauce
  • 3/4 cup peanut sauce
  • chopped unsalted roasted peanuts

Instructions:

Drizzle the oil of your choice in a large skillet set over medium-high heat. Add the diced chicken to the pan, and then pour the soy sauce over top.

Sauté for about 10-12 minutes, until the chicken is fully cooked.

Stir 3/4 cup of the peanut sauce into the chicken, and continue to cook until the sauce is warmed through.

Serve with brown rice and colorful sliced veggies. Garnish with chopped unsalted roasted peanuts, as desired.

 

2-minute Easy Peanut Sauce

Ingredients:

  • 1/2 cup creamy peanut butter
  • 3 tablespoons sweet red chili sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1/8-1/4 cup hot water (optional)
    chopped unsalted roasted peanuts

Instructions:

Measure the peanut butter, sweet red chili sauce, apple cider vinegar, soy sauce, and honey out into a small glass bowl. Whisk together until blended smoothly.

Thin with hot water to desired consistency — less water for a thicker dip, more water for a thinner dressing. Garnish with chopped unsalted roasted peanuts. Toss coleslaw mix with the dressing, top with peanuts and parsley. Serve cold.

 

Peanut Butter and Strawberry Quesadillas

Serves 1

These quesadillas are healthful enough to serve as lunch—and luscious enough to eat for dessert!

Ingredients:

  • 2 (8-inch) whole wheat flour tortillas
  • 4 tablespoons creamy peanut butter
  • 1/8 teaspoon ground cinnamon
  • 1 cup strawberries, hulled and sliced

Instructions:

Place a tortilla on a work surface. Combine the peanut butter and cinnamon in a bowl. Spread half of the peanut butter over the tortilla. Arrange half of the strawberries over the half of the tortilla closest to you. Fold the top half of the tortilla over the strawberries to form a semi circle. Repeat with the remaining ingredients.

Heat a large nonstick skillet over medium-low. Add the quesadillas and cook, turning once, until lightly browned and heated through, about 6-8 minutes. Transfer to a cutting board, let stand 2 minutes then cut each into thirds.

 

ABOUT THE PEANUT INSTITUTE

The Peanut Institute is a non-profit organization supporting nutrition research and developing educational programs to encourage healthful lifestyles that include peanuts and peanut products.

The Peanut Institute pursues its mission through research programs, educational initiatives, and the promotion of healthful lifestyles to consumers of all ages. As an independent forum, The Peanut Institute is uniquely positioned to work with all segments of the food industry, the research community, academia, consumer organizations, and governmental institutions.

https://peanut-institute.com

Fresh Spices are a Key Ingredient to Recipe Success: Spaghetti Puttanesca

Sometimes your spices are not fresh enough for your recipes. Pereg Natural Foods has a line of spices that is quite fresh and can add that critical touch to a meal. TasteTV had a moment to talk with them about how they source their herbs. Pereg also shares its recipe for tasty Spaghetti Puttanesca.

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Rice University introduces Plant-based Meals & Cheese for Students

Rice University wants students to know that dorm food doesn’t have to be a culinary and dietary challenge for those trying to avoid the “Freshman 15”.

Rice University has taken a huge step forward in its plant-based journey with the introduction of a meat-and-dairy-free charcuterie program in its student serveries. The menu of from-scratch vegan meats and cheeses is the first of its kind in the nation when it comes to on-campus dining.

Senior executive chef Roger Elkhouri recently debuted a full lineup of plant-based lunch meats that include turkey, corned beef and roast beef and cheeses such as provolone, smoked cheddar and dill havarti. On special days, Elkhouri serves plant-based barbecue brisket or Italian sausage with peppers and onions.

All of it is made on-site using unique, individual recipes created by Elkhouri over the course of a year’s work in the kitchen. Each of the charcuterie items is entirely vegan, although Elkhouri prefers the inclusive term “plant-based” to the “vegan” label, which implies his creations are only meant for a subset of students.

Many industry advocates of a plant-based diet are saying that the term “vegan” carries too much baggage, especially in regions away from the Coasts, and a complete rebranding of the concept is needed.

“A plant-based diet is good for everybody,” Elkhouri said, “and it’s good for the environment too.” In fact, a recent study from the University of Oxford published in Science found that consumers who switch to a plant-based diet drastically reduce their individual carbon footprint.

In addition to turkey and brisket, Elkhouri has also created plant-based versions of pastrami, pepper jack and even a paprika-spiked “cheese ball” with the same spreadable texture and sharp bite of the original. Just like real meats and cheeses, each can be cut thin on a deli slicer; each also has a weeklong shelf life.

The “meats” are made using a proprietary blend of vital wheat gluten, powdered mushrooms, liquid smoke and other ingredients designed to mimic the taste, texture and appearance of deli meats. The cheeses primarily incorporate coconut milk instead of nut milks, more conventional vegan alternatives.

Students have responded enthusiastically to the new offerings, especially those with dietary restrictions. “When I was talking to the students, they were very happy,” Elkhouri said. “I saw a spark in their eyes that somebody was listening to them and hearing their needs.”

“You’re dealing with extremely talented and sophisticated students here,” Elkhouri said. “They’re always asking questions and you have to be on your toes, so what we try to do is get out ahead of them.

“Four or five years down the road you’ll be seeing ‘plant-based’ everywhere. We’re pioneers.”

MORE INFORMATION

For more about Rice’s plant-based foods, follow hashtag #ourplantbasedjourney on Twitter and Instagram.

For more about Rice Housing & Dining, visit http://dining.rice.edu

Chef Adrianne’s Recipe for Honey-Jerk Roasted Cauliflower

 

Cauliflower used to be shunned by many, but these days it’s a hot and stylish food to cook and eat, especially when roasted with olive oil to bring out its essence.

Miami celebrity chef Adrianne Calvo has created an innovative cauliflower recipe that highlights her concept of Maximum Flavor that makes every single delicious bite count. She pairs it with a quick pickle dish.

Honey-Jerk Roasted Cauliflower + Flash Fresh Pickles

Serves: 2

Ingredients:

1/2 cauliflower, cut into stems

1 tablespoon extra virgin olive oil

2 tablespoons jerk seasoning, store-bought

1 tablespoon honey

1/4 teaspoon curry powder

1/8 teaspoon kosher salt

1/2 cucumber, thinly sliced

1 cup white distilled vinegar

1 teaspoon kosher salt

1/4 cup sugar

Directions:

Preheat the oven to 400 degrees. Have a bowl of ice on hand. In small stockpot, bring vinegar to a boil with salt and sugar. Once it is boiling, add the cucumber slices. Cook for 30 seconds. Remove cucumbers from cooking liquid and place in ice bowl, set aside.

In a large bowl, whisk together olive oil, jerk, honey, curry, and salt. Add cauliflower and toss to coat evenly. Place seasoned cauliflower on a baking sheet and into the oven for 20-25 minutes. Place roasted cauliflower on a dish and serve with pickles.

ABOUT CHEF ADRIANNE CALVO:

Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense to enhance another, providing Maximum Flavor.

Social Media

www.instagram.com/chefadrianne

www.facebook.com/chefadriannecalvo

www.twitter.com/chefadrianne