I acquired a love for green tea during my first winter at college. I say acquired because I neither did I grow up with tea or like it at first. I mean, I grew up in an hot and humid island, where the only source of caffeine, or hot drink for that matter, is espresso, short and dense. The first couple of sips of tea seemed bitter and pungent, but as temperatures dropped, tea seemed to be the only source of warmth during long winter nights. Every cup seemed to provide a sense of comfort that I couldn’t find anywhere else. With time, just liking developed into a dependence on the green stuff and a passion for the ritual. Either it be loose tea or bagged, the process of placing a tea bag into a mug, boiling water, pouring it into the mug, letting steep for several minutes, removing, then sipping away was fascinating and foreign. And with every tea experience I started to understand the complexities within each variation, the degrees of grassiness and depth of flavor.

This recipe celebrates matcha, a variety of green tea that is, above anything else, earthy and grassy. Matcha is different from regular tea in that it comes as a powder that can be directly poured and mixed into hot water. Because you are drinking the actual tea leaves, matcha is considered to better provide all the benefits of green tea. I just like the taste, and because it is almost summer, I believe that is delicious when eaten cold, in the form of slightly sweet ice cream.

Without any eggs or cream, this dairy free variation is easy to make, and requires no cooking. All the ingredients are poured into a high-powered blender until well incorporated then transferred into an ice cream maker. Because this required no actual heating or raw eggs, I encourage you to taste the ice cream and add more or less honey depending on what you like.

Green Tea Ice Cream

Adapted from here

Serves: 8

Cook time: 5 minutes active, 8 hours inactive

• 1 can good quality coconut milk
• 1 cup unsweetened almond milk
• 2 tbsp. matcha green tea powder
• 4 pitted dates
• ½ cup honey (or maple sugar)

Place coconut milk, almond milk, matcha powder, dates and honey in a blender. Blend at high speed for a couple of minutes until everything is combined, taste for sweetness and adjust as necessary. Refrigerate blended mixture for 30 minutes. Transfer into ice cream maker and follow manufacturers instructions. Pour ice cream into freezer save container and freeze for 4-6 hours before serving. When ready to eat let sit at room temperature for 20 minutes for ice cream to soften. Enjoy!

By the end of this week I will be on my way to the Northern parts of Italy. Consequently, my mind is set on leaving, more so than on anything else. As I begin to make my bag and think about this beautiful country I am travelling to, I cant prevent myself from reminiscing on the good old months I lived in Rome. I was, for the first time in my life, carefree, and truly thankful of everything the world had to offer. Maybe I was naïve, but who cares; I was having the time of my life and enjoying the simple things in life, without complications or problems. In the mean time, I leave you with a beautiful, yet minimal recipe of radishes and tahini.

These crunchy vegetables are about to get a make over! While radishes are usually eaten raw, when cooked, they become fork tender and sweet. As the radishes roast in the oven they become golden and crunchy, and the peppery tasty becomes less pungent and earthier. Lightly dressed with tahini and accompanied by nutty sunflower seeds, this dish works best as a side dish to a white mild protein, think eggs, tofu, or fish.

Roasted Radishes and Tahini

Serves 2-4

Cook time 30 minutes

• 2 bunches radishes
• 1 tsp. coarse sea salt
• Fresh ground pepper
• 2-3 tbsp. olive oil
• 1 tbsp. tahini
• 1 tsp. sunflower seeds

 Preheat oven to 450 degree Fahrenheit. Cut greens off radishes. Clean under running water using your hands to remove any dirt residue. Cut radishes into quarters. Place on baking sheet and sprinkle with salt and peeper. Pour olive oil and toss to coat. Place radishes into oven and roast for 25-30 minutes. Radishes will be ready when soft and  golden.

Transfer roasted radishes onto serving bowl or plate. Add sunflower seeds and drizzle tahini over the top. Serve immediately or eat cold later. 

Today is Tasty Plan’s second birthday. To this date I have posted one hundred and thirty seven recipes, discovered at least twenty new ingredients, snapped thousands of photos and inspired you (I hope!) to cook more. Within these two years, I have become more passionate about cooking, and learned to respect photography as a difficult art to master. I now know that no matter how good it tastes, if the sun is not shinning through the kitchen window, Photoshop cannot fix an underexposed photograph. The sun will always be your best friend.

Within these two years I became a Master of Architecture, taught two architecture studios, got married, went to Belize, the Grand Canyon, Vegas, and Brazil. I lived in Cambridge, Miami, to end up in New York City. I started my first ever full-time job, and got two see my first design get built to completion, only to party later in it. I have discovered that I am tougher than what I thought, even though I have broken down at points. But time is powerful and helps heal.

I have discovered that New York City is an amazing place, full of hidden worlds within a door’s reach. I learned that the best food is sold at the Farmer’s Market, particularly when it comes to eggs, lettuces, and sprouts. I have learned not to go into Trader Joe’s after noon on any given weekend day, especially if a hurricane is coming, or wander into New Jersey on a Sunday evening. I have learned that there is always a wait, especially when it involves Botanical Gardens or a art galleries, and sometimes a three-hour wait for a table is worth it, and sometimes it is not.  I have discovered Brooklyn as a safe haven from the hustle and bustle of the Big City Lights, and that it is important to value where we came from and how it shaped who we are becoming.

For this weeks post, I wanted to reflect on what has changed and what remains by recreating Tasty Plan’s first ever recipe: “Melt in Your Mouth Quinoa”. Back then I knew little about blogging, color photography, and had yet to pour out my heart to the Internet. The recipe called for simple ingredients (onions, quinoa, and chickpeas) and a straightforward cooking technique. This recipe was rooted in the cooking fundamentals on which I started this blog for: “easy to make, yummy” foods that allowed you to get off the take-out and into home cooked meals.

Because it seemed unfair to post the same recipe, I switched it up a bit to transform an already delicious recipe into something unique, exquisite, and delicious. The quinoa is cooked in caramelized onions. The chickpeas are roasted in spices, olive oil, and salt, for a crunchy addition. Raw asparagus, dill, and green onions add a pop of flavor and texture, making the dish spring-y and fresh. The salad is then drenched in a tangy dressing of mustard and red wine vinegar. Every mouthful is perfect, hearty, and delicious.

Melt in your Mouth Green Quinoa

Serves 4

Cook time: 35-40 minutes

Roasted Chickpeas

• 1 8oz. can chickpeas
• ½ tsp. ground cumin
• 1/8 tsp. ground cloves
• Generous pinch of salt
• 1 tbsp. olive oil

Preheat oven to 450 degrees Fahrenheit. Rinse chickpeas under running water. Drain and pat dry. Transfer to a baking sheet. Add spices, salt and olive oil. Mix until chickpeas are well coated. Roast for 25 minutes or until golden and crunchy. Remove and set aside.  

Mustard Dressing

• 2 tbsp. olive oil
• 1 tbsp. red wine vinegar
• ½ tbsp. good French mustard

Whisk all ingredients and set aside until quinoa is ready to serve.

Caramelized Onion Green Quinoa Salad

• 1 tbsp. olive oil
• ½ large onion
• Pinch of salt
• ½ tsp. cumin powder
• ¾ cup dry quinoa
• 1.5 cups water or vegetable broth
• 6-7 asparagus spears (thinly sliced)
• 4 green onions (thinly sliced)
• small bunch chives (chopped)*
• ¼ cup pumpkin seeds

Peel and chop half and onion into small cubes. Pour olive oil into a small pot over medium high temperature. Add onions to olive oil and sprinkle cumin and salt. Sauté for 3-4 minutes. Reduce heat to low and let onions cook for ten to fifteen minutes. Once onions soften and start turning golden in color, add quinoa. Mix quinoa into onion mixture. Coating the quinoa will make a looser, fluffier quinoa.

Add water (or broth) and stir once.  Turn heat back to medium high to allow water to simmer.  When most of the liquid has been absorbed, reduce heat to low and cover. Cook for fifteen minutes. Quinoa will be ready when translucent. You should be able to see a small white tail emerge from each grain.

Transfer cooked quinoa to a bowl. Add sliced asparagus, green onion and dill. Pour dressing and mix everything together. Top off with pumpkin seeds as serve immediately. Tastes great next day too.

 I hope you enjoy this recipe as much as I do. For year three, I hope to hear more from you! I want to know what you like, what you don’t, and what do you want to learn to make?  Enjoy!

* The original recipe called for dill, which would work, but I used chives. 

I woke up with a good feeling yesterday. The Greenmarket was calling my name, and I had to answer. After several weeks of an overabundance of potatoes and onions and a scarcity of anything worth my time, I was surprised to find ramps, ramps everywhere. Because they are only available for a few weeks during the early days of spring, I like to stock up on them and use them on everything while they last. Why some consider this newly acquired obsession with ramps a fad, I am a believer: ramps are delicious, you should eat them while they last.

Ramps are wild leeks with a garlicky taste and pungent aroma. Both the leaves and the stem are used when cooking, for an extremely versatile spring ingredient. You can sauté ramps in olive oil and garnish with Parmesan cheese, or cook them in butter for a delicious pasta dish. They pair beautifully with eggs, especially turkey and pheasant eggs. And because May is for salads, I am using ramps as base for a dreamy tahini dressing, which stands up to a robust salad of roasted cauliflower and beluga lentils.

Every ingredient in this salad complements each other for a wonderful pop of flavor with each bite. The dressing is creamy, engulfing each vegetable in a nutty, decadent dressing. Lentils are mild and hearty, making this salad satisfying. Cumin roasted cauliflower adds flavor and bite while delicate mache leaves keep each bite refreshing and light.

Roasted Cauliflower and Beluga Lentil Salad

Serve 2-3

Cooking time: 30-40 minutes

Salad:

• ¼ cup dried beluga lentils
• ¼ cauliflower head
• ½ tbsp. cumin powder
• ½ tsp. salt
• 1 tbsp. vegetable or olive oil of choice
• 1 cup mache (or green of choice)
• 1 oz. goat cheese (optional)
• Handful cilantro for garnish (optional)

Dreamy Ramp Dressing

• 5-6 ramps
• 2 tbsp. tahini
• 2 tbsp. almond or olive oil
• 1 tbsp. red wine vinegar
• pinch of salt
• drizzle honey
• ¼ cup water

Preheat oven to 400 degrees Fahrenheit.

Place lentils in a small pot and cover with 4 inches of water and a pinch of salt. Bring to a boil. Reduce heat to a simmer and cook for 25-30 minutes. Lentils will be ready when al dente (tender with a bite). Drain and rinse under running water. Set aside.

 While lentils cook, cut cauliflower into florets and place in a baking sheet. Sprinkle with ½ teaspoon of salt, cumin powder and oil. Place into oven and roast for 30 minutes. Cauliflower should be fully cooked with golden edges. Remove and set aside.

To make dressing, start by cleaning the ramps under running water. As the water runs through the stem peel off any bruised leaf. They peel off easily, so be gentle. Place clean ramps, tahini, oil, vinegar, honey, salt and water in a food processor. Pulse until well incorporated. Set aside.

When ready to assemble, place cauliflower, lentils and Mache in a large bowl and pour half of the dressing over the top. Mix until everything is coated. Add more dressing if necessary. Add goat cheese and chopped cilantro as garnish if using. Serve immediately and devour. Enjoy!

If you have been following my blog for a while, you might have probably picked up on the fact that (1) I love cauliflower, and (2) I love sweet peas, and (3) they are a match made in heaven. Cauliflower is a fantastic ingredient to master. It is neutral in flavor and can therefore absorb whatever spices you through at it. It is also hearty enough to make salad a robust meal. You can roast it, grill it, sauté it, bake it, and even barbeque it. Whatever the season, reason, or craving, cauliflower is there to save the day.  

This recipe is along the same vein as last week’s post. It is both a simple weeknight dinner alternative to pasta and a perfect starter to a fancy dinner party. Made using three basic ingredients, this soup can be served within less than thirty minutes. Its green color makes fit both a feast for the eyes, its flavor a feast for your taste buds. Either way you look at it, this recipe is a winner.

Hearty cauliflower is cooked in either water or broth for several minutes until soft. Sweet peas are added and pureed in a blender until silky smooth. Each bite is creamy and light, sweet and fresh.  During these hot and cold spring days, there is no better alternative.

Sweet Pea Soup

Serves 2-3

Prep/Cook time 20 minutes

• 1 tbsp. olive oil (plus more for garnish)
• ½ cauliflower head (cut into florets)
• 1 pinch of salt
• 1 ½ cups vegetable broth (or water)
• 1 ½ cups sweet peas

Heat olive oil over medium high temperature in a pot large in enough to fit cauliflower.  Add cauliflower and salt; sauté for five minutes. Add water or broth and reduce temperature to medium. Cover and let cook for ten minutes. Remove from cauliflower from heat and add peas. Cook peas in broth for one to two minutes. Pour ingredients into blender and puree until smooth. Transfer back to pot and reheat. Taste for seasoning and adjust as necessary. Serve into bowls and garnish with olive oil and fresh ground red pepper.

People of my generation grew up with fast and processed foods. We thrived on convenience foods, Lunchables, and Doritos. I was lucky to have parents that believe that home cooked meals, sitting around a table, and sharing stories is the best way to encourage family bonding. Every night, no matter what, we would wait for each other and eat together. We would share both the good and bad parts of our days, sometimes we would argue, and sometimes we would laugh.

As a 20-something year old I value this ritual above any other. We try to have dinner together every night, even when it is past nine o’clock and we are just getting home from a long, exhausting, workday. Because of the hectic lifestyles we live, it is good to have several recipes in your back pocket for nights when making dinner seems like a drag. These recipes should be like a white canvas you can add to and build upon. Pasta is a great example. By using different vegetables, you can change the look taste and feel of the dish in an instant. But, we are all bored of pasta! So I am here to offer an alternative: Frittata.

I prefer frittatas that have a higher vegetable to egg ratio; I add just enough egg to bind the vegetables together. I also try to limit the amount of different vegetables I use, with the intent of keeping the flavor combinations clean and sharp, but feel free to make a party out of your omelet. This version is but one of the many things you could do. I particularly like the mild anise flavor of fennel paired with eggs, delicate and light. Cumin and Brussels sprouts add a mild heartiness to the dish.

I made this frittata with turkey eggs. I discovered this delicious delicacy last year at the farmers market. They are bigger than chicken eggs and have a slightly gamier taste. Of course you could use regular chicken eggs, but why not splurge, and try something new!

Fennel Frittata

• 1 tbsp. olive oil
• 1 shallot
• 1 small fennel bulb
• 5-6 brussels sprouts
• 1 handful fennel springs
• 1 tsp. cumin
• 1 pinch salt
• 4 turkey eggs (or 5 chicken eggs)
• Handful fennel leaves

Preheat oven to 350 degrees Fahrenheit. To clean fennel, separate the bulb from the stalks by cutting with a sharp knife an inch below the point where they split up. Save fronds for later use. Cut base off. Check for any bruises the bulb might have, clean with vegetable peeler or remove the outer layer if necessary. Cut bulb into quarters and slice thinly. Slice shallots and brussels sprouts. Set aside.

Drizzle a tablespoon of olive oil onto a hot pan. Add shredded vegetables. Set temperature to medium. Add cumin and a pinch of salt. Sautee for five minutes, or until vegetables begin to soften. Add a sprinkle of water or oil if pan becomes dry as vegetables cook. Whisk eggs and pour over vegetables. Reduce temperature to low. Add fennel leaves. Cook for five minutes. Transfer to oven and bake for 10-15 minutes. Eggs should ne slightly runny, but set.  Transfer to a plate. Garnish with leftover fennel leaves. Serve as slices along a nice green salad. PS. Leftovers are great for lunch. Enjoy!

Several weeks ago I was craving spring, this week, I am making it happen. I am bringing spring to the Northeast, no matter what! Even if takes cooking a potato to find it.

Earlier this week I read a compelling article, which encouraged readers to start cooking as it were spring, by using local winter vegetables, or non-local spring vegetables.

This recipe makes use of such brilliant advice to make a springesque salad made up of local baby potatoes, California grown asparagus, and frozen peas. The dressing is light and tangy, binding everything together for a delicious combination of flavors and textures. Delicate potatoes in conjunction with crunchy Macadamia nuts pair beautifully against sweet peas and fresh asparagus. Because the main component of this salad is potatoes, it is hearty enough to eat either by itself or as a side dish.

One bite closer to spring, even during the dead end of winter. It is possible, and oh so delicious!

Spring Asparagus Potato Salad   

Serves 1-2 people    

Cook time 15-20 minutes

• ¾ cup baby potatoes
• 6 asparagus spears
• ½ cup frozen peas
• ¼ cup macadamia nuts (pistachios or hazelnuts might be a good alternative)
• Handful fresh cilantro
• 1 tsp red wine vinegar
• 1 tsp raw honey
• 1 tsp Dijon mustard
• 3 tablespoons good olive oil
• salt to taste   

Fill a large pot with water and bring to a boil. Add one teaspoon of salt. Add potatoes and cook for 10-15 minutes or until soft. Thinly slice raw asparagus and place in clean bowl. Add defrosted sweet peas. Once potatoes are fully cooked, drain and cool under running cold water for a couple of minutes. Add to bowl with vegetables. To make dressing whisk vinegar, honey, mustard, and olive oil together until fully incorporated. Pour dressing over vegetables. Add nuts and garnish with fresh chopped cilantro. Eat immediately. Enjoy!

Ice cream has always been my favorite dessert. I mean, who doesn’t love ice cream? Ice cream is sweet, it is creamy, and it is decadent. It takes me back to the ice cream trucks and the gelato stores in Italy, childhood and college. It is instant gratification. Bliss.

I started making ice cream a few years ago because I found out how much I enjoy the process. It takes time, and patience. It is a slow process with several steps. With each step you can witness a transformation. Like baking, making ice cream requires following instructions and cooking at the right temperatures for the right amount of time. Unlike baking, making ice cream gives you the freedom to play loosely with flavor combinations. Once you have custard you can add any spice, any extract, any add-on. Think spicy Mexican chocolate ice cream, cinnamon ice cream, curry ice cream, or peanut butter and chocolate chip. The possibilities are endless. 

Pistachio Ice cream is a classic flavor. For this recipe I used the best ingredients I could find. Laden with chunks of pistachio, this creamy concoction is nutty, aromatic, and decadent.

Pistachio Ice Cream

Cook time 15-20 minutes (active), 6 hours (inactive)

• 1 cup of white sugar
• 2 cups of milk
• 1 cup chopped roasted pistachios
• 4 eggs
• 1 cup heavy cream
• 1 teaspoon of almond extract

Combine milk, sugar, and pistachios in a saucepan.  Stirring occasionally, heat milk over low temperature until sugar dissolves.  Remove from heat and set aside. In a clean bowl whisk eggs together. Pour a quarter of the sweetened milk recipe into the whisked eggs. Stir for a couple of minutes. This step will temper the eggs and prevent them from scrambling, later on. Pour egg mixture into saucepan. Add heavy cream. Cook over low heat, continually stirring, for three to five minutes. Custard should thicken. To test for consistency dip a wooden spoon into custard. Custard should cover back of spoon without running. Once ready, immediately remove from heat.  Add almond extract and pour into large clean bowl. Cover with plastic wrap and let cool completely in refrigerator.

Once custard has completely cooled pour into ice cream maker. Follow manufacturers instructions. Store in airtight container in freezer. Eat often and make again. Enjoy! 

I ask myself why I blog all the time. It takes time, effort, and a lot of enthusiasm. The benefits are neither immediate nor evident. Sure, taking sexy images is fun, writing is incredibly stimulating, and sharing my passion for food and healthy eating is priceless. Nonetheless, my indisputably skeptical self questions everything. What am I learning? How am I changing? How am I inspiring you?

If I had all the answers I wouldn’t ask the questions, and I wouldn’t be spending all this time on this blog if it did not make be happy. I am confident that this is worth it, even when I momentarily run out of ideas and want to quit, or when viewership sinks for several days. “Are people not interested in food anymore?”, I ask myself. 

The ups are more abundant than the downs. I become ecstatic every time a friend tells me about how they can’t live without one of these recipes. A sense of accomplishment takes over when I make something that seemed difficult for the very first time. Everything becomes clear when the first thing I want to do when discovering a new ingredient is to share it with you. So here, a moment of clarity:

Chia is a powerful food.

I have been eating chia seeds for about a month. I felt its benefits immediately, the energy, the decrease in cravings, and the lasting sense of fullness. These seeds have been consumed for centuries in Latin America. A two-tablespoon serving of chia seeds is packed with fiber, amino acids, and protein.  Because they expand to become to ten times its size when in contact with water, chia seeds can help you feel full for a very long time. You can add chia seeds to yogurt, or blend them into your smoothie.  You can also make pudding.

This pudding celebrates chia seeds by putting them in the forefront. Soaking chia seed in almond milk for several hours before serving, transforms these seeds into a lusciously creamy pudding. Lemon juice adds acidity and tang for a balanced mouthful.  I can only compare Chia seed pudding to Puerto Rican Arroz con Leche (Rice with Milk), a traditional dessert made with rice, milk, and sugar. Other people compare it to tapioca pudding.

The best part of Chia Seed Pudding is that you can eat it for breakfast or dessert. You can make it more dessert-like by adding cocoa powder, or swapping the almond milk for coconut milk for an even more creamy experience. You could also add cinnamon, vanilla or almond extract instead of lemon juice for a sweeter taste. And when something can be eaten either as your first or last meal of the day you know it must be good! I mean how many foods can you do that with?

Citrus Chia Pudding

Serves 4

• 2 cups almond milk (homemade is best)
• 2 tablespoons maple syrup
• zest and juice ½ meyer lemon (or citrus of choice)
• 1/3 cup chia seeds
• ¼ cup chopped nuts for garnish (almonds, hazelnuts or pistachios)

Whisk almond milk, maple syrup, lemon zest and juice together. Place chia seeds into a large bowl. Pour milk over seeds and mix together using a spoon. Cover with plastic wrap and refrigerate for at least 3 hours before serving. Store in refrigerator for up to three days. When ready to serve, garnish with chopped nuts, and a drizzle of maple syrup. 

A good banana muffin should be moist. It should be sweet, but only just enough. It should be hearty, and belly warming. It should feel like comfort food, and remind you of home.  

And while I think good banana muffins are delicious, the addition of mejdool dates makes them decadent, in a lush, and extravagant kind of way. I mean, dates are sexy! So, why not revamp a comfort delicious dish into something amazing?

This recipe makes amazing banana muffins. Every bite is balanced; a perfect combination of banana, caramel, and cinnamon. The best part is how easy and how simple it is to make. All ingredients are pulsed together in a food processor for just a couple of minutes. After about thirty something minutes in the oven these babies are ready to be devoured. Did I mention how healthy they are? They are also gluten free, and vegan! Lets welcome muffins back into our lives. 

I think you will like these.

Banana Date Muffins          

Makes 6 muffins

Cook time: 35-45 minutes

Adapted from here

• 2 small bananas (or 1 ½ large ones)
• 8-10 mejdool Dates (pitted)
• 1 egg
• 1 tbsp. coconut oil
• 1 tbsp. maple syrup
• 1 cup almond flour
• ½ tsp. cinnamon
• ½ tsp. baking soda
• ½ tsp. salt

Soak dates overnight in filtered water. Drain and cut into quarters.

Preheat oven to 350 degrees Fahrenheit. Place liners in muffin tin. Set aside.

Put bananas, dates, egg, coconut oil, and maple syrup in food processor, pulse until pureed and well blended. Add dry ingredients to batter and pulse until everything is incorporated. Scoop batter into cupcake liners, so that each one is ¾ full. Bake for 35-45 minutes. Muffins should be golden. Test for doneness by inserting toothpick into muffin. Should come out clean when ready. Remove muffins from pan and let cool. Enjoy!