LOCAL RECIPES

recipes from a plant-based kitchen

Backyard BBQs for Father's Day (and Every Day)

by Elysabeth Alfano

This is a winning, plant-based salad and sandwich combo for enjoying indoors and out this summer.

“One of the things that I don’t like about Brussels sprouts is the bitterness that comes with it,” says plant-based chef Elysabeth Alfano. “Often, chefs try to cover this by overcooking with gobs of oil and other fatty substances. However, I prefer Brussels sprouts in their natural state: raw. When chopped fine, they lose all their bitterness. Because they are a cabbage, eating them raw is a great option.”

She notes, “Rich in vitamin K and antioxidants, and high in fiber, Brussels sprouts are one of the foods that you should always be trying to work into your diet, and now you can without the oil and bitterness. In fact, it doesn’t get any easier and tastier than my Raw Brussels Sprouts Salad. Check out this no-fuss, super-healthy, no-oil, hearty salad to please loads of people while taking less than 10 minutes. I serve this a lot at dinner parties or picnics because it is so easy. It holds up well in summer heat, too, and travels easily."

No-Oil Brussels Sprouts Salad

Yields: 8 servings

1 lb Brussels sprouts, cleaned with end nub cut off 1 can of garbanzo beans (keep the aqua faba liquid) 2 Tbsp red wine vinegar 1 Tbsp (heaping) of Dijon mustard Lemon slices as a garnish Salt and pepper to taste

Cut off end of each sprout and cut in two. Put in food processor to finely chop. Place in bowl.

Photos by Elysabeth Alfano

Drain garbanzo beans and keep the aquafaba. Set aside. In separate bowl, combine aquafaba, Dijon mustard, red wine vinegar, salt and pepper to taste. Mix thoroughly. Combine with Brussels sprouts and garbanzo beans, mix and taste. Season as needed. Plate and serve. Add lemon slices as a garnish or squeeze a little lemon juice onto the salad. Serve.

Here is Alfano’s recipe for summer lovin’ in the form of a Mushroom Burger.

“Oh Dad, grilling is on and we so got you! Keep your cholesterol and saturated fat low by grilling up this easy Portobello Mushroom Burger that is hearty and meaty, without the health scare (or antibiotics and hormones),” she says.

Portobello Mushroom Burgers

Yields: 4 servings

4 Portobello mushrooms, de-stemmed and washed 4-6 big cloves peeled garlic 3 stems fresh rosemary 4-5 Tbsp balsamic vinegar ¾ cup soy sauce

Put mushrooms in a resealable bag with all ingredients and mix, sometimes spooning liquid onto the inside mushroom cap. Ideally, most liquid should sit in the mushroom cap. Refrigerate as such for 4 hours or overnight. Take mushrooms out of bag and either place on grill, bottom side first with all the juice sitting in the cap, for 7 minutes and then flip for 7 minutes, or place in an oven-safe dish (bottom side-down) and bake and all the juice in the cap and bake at 400° F for 30 minutes. Some juice will naturally also be in the bottom of the dish. This is fine and will keep it from drying out. You can keep the garlic in the caps in both instances or not. Your preference. You can also keep the rosemary in both instances or take the rosemary off for grilling or baking. If you keep the rosemary (sometimes I do), it will dry out. So you can also take it off and pick a few of the still fresh leaves and put them on the burger once it is done. The smell is heavenly. Once finished, place on a ciabatta bun (If you don’t want it tasting too salty from the soy, you may pat down the baked version a bit with a paper towel. Your choice.) and add your favorited condiments. My favorite are grilled onions, Dijon mustard and a plant-based cheese. I also like to add a few fresh rosemary leaves for the aroma. Enjoy! It’s as easy as 1-2-3.

Elysabeth Alfano is a personal coach and chef that helps people transition to a plantbased diet and lifestyle. She is the host of the only plant-based radio program in the nation, The Elysabeth Alfano Show, on WCGO and The Smart Talk Radio Network. She also develops recipes for restaurants looking to veganize their menus at ElysabethAlfano.com. For more information, email Elysabeth@ElysabethAlfano.com.

Farmers’ Markets Look Different

This Season T his season, Illinois farmers’ markets are transitioning from community gathering spaces to transaction-based, in-and-out markets due to COVID-19 conditions. Farmers’ markets return significant money to local economies, while a high percentage of profits from corporate chain stores go elsewhere. It is still possible to have safe markets within Illinois guidelines, and currently operating winter markets have already adapted. Now more than ever, these local producers and vendors need our support to buy their products so that they can survive past this unprecedented global crisis.

The Illinois Farmers Market Association has provided some things to know before heading to the market. First, check out the market’s social media page to keep up with changes. This is not a family event, limit attendance to one member of the household. Maintain a six-foot distance between yourself, vendor employees and other customers. Wear a mask. If you are sick, stay home. Follow recommended CDC hygiene practices. Preorder products where possible to speed up transaction process. Use credit and debit cards for purchases; if cash is used, do not expect change. Do not touch products at vendor stands. At home, wash all products thoroughly before using and regularly wash reusable bags.

Conventionally sourced produce travels about 27 times more distance than locally grown produce. Locally produced food means fewer intermediaries between the farmer and the consumer, and subsequently less handling of the food from field to table. Farmers’ markets have been deemed essential because they do not only ensure that people have easy access to fresh, nutritious and locally produced agricultural products, but are a vital component of the Illinois agricultural economy.

Purple Sprout Zoodles (Zucchini Noodles) Salad

Yields: 4 servings

1-2 zucchini squash ½ bag wakame seaweed, soaked, about 1 oz (use as much as desired) 1 avocado Microgreens or sprouts – lentils are preferred, but any sprouts will do Nut or seed butter (optional) Spice mix – ¼ tsp each (black pepper, coriander, cumin, cloves, cardamom, cinnamon, amchur mango powder). If you do not have something, feel free to substitute.

Dressing:

2 pieces of fresh ginger or 2-4 oz of ginger juice Juice of 1-2 limes 6 oz of filtered water 4-8 pitted dates (depending on the level of sweetness desired)

Puree in a blender until smooth. You can make a whole jar to have it premade and ready to use. Keeps in the fridge for up to 2 weeks.

Photo by Purple Sprout

Assemble the salad:

Place the wakame in a bowl. Soak in filtered water for about 15 minutes until soft. Drain and discard the water, or use it in a different recipe like soup, stew, etc. (no need to add extra salt).

Use a handheld or countertop spiralizer to create the zucchini noodles.

Pit the avocado and slice.

Wash and drain the microgreens or sprouts.

Serve by arranging noodles, wakame, avocado, nut butter and sprouts on a large plate. Sprinkle the spice mixture over the vegetables. Drizzle dressing over all and serve.

We Are Open For Curbside Pickup & Deliveries!

Recipe courtesy of Purple Sprout Cafe and Juice Bar, 341 E. Dundee Rd., Wheeling. For more information, call 224-223-7133 or visit PurpleSprout.com. See ad on this page and

in the Business Directory at NAChicago.com.

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recipes from a gluten-free kitchen Celebrating Birthdays in New Creative Ways

by Tiffany Hinton B irthday parties are a celebration of life and love. We like to celebrate birthdays with cakes, candles and balloons, not to mention with a room full of people we love. Birthdays are more than a celebration of age; they are a time to come together as a community and show affection for those in our lives. For many families, birthdays serve as a welcome occasion for distant relatives and old friends to get together outside of major holidays.

The recent social distancing policy and fear of COVID-19 has put a halt to the joy of birthday parties. We are no longer allowed to gather in large groups and share hugs with every guest. People are relegated to their cars, developing birthday parades by honking repetitively at our loved ones as we drive slowly by their house.

“My family and I have recently participated in two such birthday parades for kids in our neighborhood and cried each time for the loss of what birthdays meant to me,” says GF Mom Certified Tiffany Hinton. “I cried as my kids asked what’s wrong. How do I explain they are missing the giggles, the joy, the hugs and the cake? And as I plan my own daughter’s birthday parade, I cannot help but think, ‘Is this the new normal?’”

As hard as the shift may feel for families, this new birthday “normal” can become a new kind of fun. Now we get to celebrate our revolution around the sun with a parade led with sirens and flashing lights, followed by decorated cars filled with friends and neighbors holding banners, music blaring and balloons everywhere as they celebrate, maybe even dropping presents in a special driveway box for the birthday child to open later. Thankfully, the cake is still an honored tradition. Although bakeries and grocery stores may no longer offer the options we expect, we can still make cakes at home with our families. Celebrate creativity, joy and quality time in the gift of a homemade cake.

Gluten-Free Vegan Double Chocolate Cake

Yields: 36 cupcakes or three, nine-inch layers 1 cup hot coffee ½ cup allergy-sensitive dark chocolate chips 2 cups allergy-sensitive cake flour blend ¾ cup cocoa powder 2 tsp baking powder 1½ tsp baking soda ½ tsp fine sea salt 2 cups sugar ½ cup grape seed oil or melted vegan butter ½ cup aqua faba (the liquid poured off from a can of beans), shaken to slightly frothy (replaces 2 large eggs) 1 cup coconut milk 1 Tbsp fresh lemon juice 1½ tsp vanilla extract Prepare the cupcake pan by inserting cupcake wrappers of your choice. Preheat the Photo credit Tiffany Hinton

oven to 350° F.

Photo credit Tiffany Hinton

Mix chocolate chips and hot brewed coffee in a small bowl and allow to sit for 5 minutes. Sift together flour blend, cocoa powder, baking powder, baking soda and salt. Add sugar and oil to a mixer fitted with paddle attachment and allow to mix on medium for 5 minutes. In a small bowl, mix coconut milk and lemon juice, allow to sit for 3-5 minutes to curdle slightly, remembering to scrape down the side of the mixing bowl. Turn the mixer to low and add frothy aqua faba ¼ cup at a time for best results. Add melted mocha mixture and vanilla extract. Scrape down the side. Add ½ cup flour mixture followed by ½ cup of milk mixture. Repeat, ending with flour blend. Mix until just blended avoiding the creation of air bubbles. Fill cupcake liners to ¾ full and bake for 30 minutes. Cupcakes will be spongy when done. Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely prior to frosting or decorating.

Recipes courtesy of Tiffany Hinton, GF Mom Certified. Connect on social media @GFMomCertified.