- Greate Taste - 20140521

 Lukas VolgerLast time Lukas Volger was on the show we discussed his book, Veggie Burgers Every Which Way.  Since that time Lukas has expanded what now is a mini creative empire. 

He has written another book, Vegetarian Entrees, started a company that makes veggie burgers and sells them through retailers in the northeast like Whole Foods, created a digital quarterly, Feast by Lukas, that is available on the iTunes store, does cooking demos around the country, and even put together Lukas V’s Ultimate Vegetarian Dinner Party MixTape.  The guy’s taste in music is as classy as his burgers.

 

You can read about Lukas in the latest issue of Brooklyn Magazine, but tune in to hear him on GREAT TASTE.  He was kind enough to share the recipe below.  It’s from “Building Blocks”, the latest digital quarterly Feast by Lukas release.  

CLICK READ MORE BELOW FOR THE RECIPE AND INFO ON THE REST OF THE SHOW!

 

Cabbage-Kale Slaw with Quinoa and AlmondsKale Quinoa Salad/photo by Cara Howe

 

This slaw is perfect for picnics and barbeques. The quinoa and almonds add some new texture to a familiar summer dish, and the Brown Sugar and Dijon Vinaigrette is one of my favorite all-purpose dressings, but it’s especially complimentary here. There will likely be more dressing than you need for this salad, but you shouldn’t have any trouble coming up with other uses for it.

 

Serves 6-8

 

1 small head cabbage (1-1/2 to 2 pounds)

1 bunch kale

1-1/2 teaspoons salt

1-teaspoon sugar

5 cups cooked and cooled quinoa

1/2 cup sliced and toasted almonds

1 recipe Brown Sugar and Dijon Vinaigrette

 

Peel off any limp or discolored outer leaves of the cabbage and discard them. Cut it in half lengthwise and trim out the core. Cut each wedge into 3 or 4 pieces, so that they’re small enough to fit through feeding tube of a food processor. Slice into thin shavings using the food processor fitted with the slicing blade. (You can also cut the cabbage by hand or with a mandolin.) Transfer to a big mixing bowl.

 

Trim and discard the browned or frayed bottom parts of the kale stems, and then roughly chop the rest of the vegetable—leaves, stems, stalks and all. Fit your food processor with the chopping blade. Working in batches, chop the kale (and stems) finely. (Alternatively, chop the kale by hand, as you would parsley.) Add to the bowl with the cabbage.

 

Sprinkle with the salt and the sugar, and use your hands to gently “massage” the vegetables. Let stand for about 15 minutes to soften and release some liquid. Discard the liquid.

 

Combine with the quinoa and almonds in a serving bowl, and toss with tongs. Add about 1/2 cup of the dressing, then taste, adding more as you go.

 

Brown Sugar and Dijon Vinaigrette

 

Makes 1 cup

 

2 tablespoons apple cider vinegar

1-tablespoon whole grain mustard

3/4 teaspoon kosher salt

3 tablespoons brown sugar

3 dashes bitters
1/3 cup olive oil
1/3 cup neutral oil, such as grapeseed, safflower, or canola

 

Whisk together the vinegar, mustard, salt, sugar, and bitters. Pour in the oil in a steady stream, whisking as you go, until emulsified.

 

This dressing can also be made in a blender, which will give it a thicker and smoother consistency: Place the vinegar, mustard, salt, sugar, and bitters in a blender pitcher and pulse a few times until combined. Then, with the motor running, pour in the oil until emulsified.

Modified from Feast by Lukas: Building Blocks

 

Part Two of the show-Dr. Alaric Arenander

 

Dr. Alarik ArenanderIs it really possible to prevent aging?  Neuroscientist Dr. Alaric Arenander believes that it is possible to create a lifestyle that promotes healthy aging and longevity.  As a researcher in the field of the neurobiology of brain development he has developed numerous products and researched the value of various techniques that can slow down the aging process and create a younger biological profile.  OK, I’ll drink from that pool. 

 It’s always exciting to hear Alaric discuss the very real and simple steps we can undertake to help make our physiologies stronger.  On the show we’ll discuss some of the basics regarding our cellular makeup-how the brain works, brain cells, the cell communication machinery, and the effects of what we eat on a physiological and psychological level.  Alaric will pinpoint what nutrients may be missing in our diets, and what we can eat and take to really make a difference in maintaining brain agility, keep aging at bay, and enjoy high energy levels.

 

NOTE:  ONE MORE CRITICAL REQUEST-PLEASE READ BELOW


we petition the obama administration to:

Lift the FDA restrictions on ripening cheese on wooden boards, which will devastate the American craft cheese industry.

The use of wood for cheese ripening or aging is considered an unsanitary practice by FDA, and a violation of FDA's current Current Good Manufacturing Practice (cGMP) regulations.

Many of the most awarded and well-respected American artisan cheeses are currently aged on wooden boards. It is a thousands-year-old tradition that in some cases defines the very type of cheese. This ban will hurt American business and reduce American competitiveness abroad.

Work with industry leaders to lift this unnecessary ban!

In 2013, the Wisconsin Center for Dairy Research published a paper showing that wooden board cheese aging was safe with proper routine board care.


https://www.cdr.wisc.edu/sites/default/files/pipelines/2013/pipeline_2013_vol25_01.pdf