Naked Dude Chef's Tofu Tostada's

OMG! This, I believe, is one of the best dishes I've conjured up in my days.  Really!  Even Mrs. Naked Dude Chef melted away while eating it. *Pat on my shoulder*

Ok, now this is an easy dish, and fast as well. It tastes great with beer or wine/sangria. (We had Heineken and 'Taiwan Beer' my friend gave me.)


NAKED DUDE CHEF'S TOFU TOSTADA'S (For 2-4)

1 Zucchini, chopped finely (or process briefly)
1 Red Bell pepper, chopped finely (or process briefly)
2 Carrots, chopped finely (or process briefly)
Handful of Spinach, chopped finely (or process briefly)
1 heirloom Tomato, diced
1/2 White Onion, chopped
5-6 stems Cilantro, chopped
3 Red Radish, sliced thinly
4 fresh Corn Tortillas
2 Dr. Praeger's Vegan burgers
Baked tofu, sliced
Paprika
2 tablespoons of Trader Joe's (or other) Taco Mix
Salt, to taste
2 tablespoons of Nutiva Coconut Oil

First, put the tortillas in the oven (or toaster oven) on 350 degrees and let them sit for 15 minutes or until crispy.  Chop or briefly process the zucchini, red bell pepper, carrots, spinach, tomato and white onion and mix in a medium bowl.

Then in a pan on medium heat, add the Coconut oil and throw the mixture of veggies into the pan.  Now, we want to keep the veggies still somewhat raw, so stir fry it for only about five minutes or so.  Add the taco mix and salt to taste.

After that, get the Dr. Praegers burgers and place in a pan on medium. Cook them each on both sides, twice, until browned. Then use your spatula to flatten it. This will be great on the tortilla.

Now, the tortilla is ready. Place it on a plate and then take the veg burger and place it on the tortilla. Then place a big spoonful of the veggies on top.

Place some of sliced, baked tofu on top of the veggies, as well as the cilantro. Lay the radishes on the side, then sprinkle some paprika on it and EAT!

ARIBA!

Naked Dude Chef

Flore Vegan Club

Wow, it seems lately I've been in a vegan mood. I go through spurts you know. Sometimes I eat vegan, sometimes I eat meat, and sometimes I eat nothing. Which makes me really hungry and go nuts!

Today, was a day off with my wifey. We went to this place in Silverlake called Flore. Flore is an all vegan restaurant. We usually get the Vegan Tofu Benedict, which in my opinion is the best vegan benedict in all of Los Angeles. But, that's another story.

Today, we'll be talking about the Tofu Vegan Club sandwich.  First off, this thing is massive. We have lettuce, tomatoes, sprouts, tempeh, baked tofu and 6 grain bread with a side of potato salad. Now, the thing that stands out the most for me with this sandwich is the tofu, its heavenly.  I was curious how they made so I decided to go ask. Apparently, its a secret.  But, they did tell me they baked the tofu.

So, Flore one of these days I'm going to get your secret recipe and share it around the world! But in the meantime, I will just have to eat at your restaurant and try to figure out the seasonings of the baked tofu.

Here's a pic:

Shhhh,

Naked Dude Chef

Naked Vegan Burger Peanut Butter

That's right you heard me, a vegan peanut butter burger.  Sounds weird, right?  It tastes so gooooooood!

This is a dish that I quickly put together.  Although, I do eat meat, I try not eat so much of it and for protein sake (no not the Japanese rice wine) this is what I decided to come up with.  Another simple recipe by yours truly. ;)

Hmmm, I think Nagori Sake would be great now. Oh well! 

NAKED VEGAN BURGER NAKED PEANUT BUTTER
Dr. Preager's Vegan Burger
Hamburger buns (I get the honey wheat from Trader Joe's)
Creamy unsalted peanut butter from trader Joe's (yeah I sold out)
2 Lettuce leaves
Earth balance vegan butter

First, in a pan heat up the burger on high.  Let it sit for about 2 minutes, flip it and repeat 2 times. So, both sides should be heated twice.  After that, throw the buns in the pan to let it warm a bit. 30 seconds is good enough. Pull out the buns, add Earth Balance vegan butter on the bottom bun and peanut butter on the top bun. Add the burger and lettuce, waalah you're done!

Let me know how you like it. Post a comment :)


Yum,

Naked Dude Chef

Naked Taco Raw Wrap

So, if you read my last blog about grass fed meat, you know that I love my meats. But, sometimes we have too balance out what goes into our body. So, during times like these I eat raw foods. Don't let raw foods scare you. I say that because I was really skeptical of it. Then I tried it for 10 days. A cleanse actually. I know, I'm a nut. But in the end I felt good and thats the point.

This wrap is great cause it looks like a taco.  Here's the recipe.

NAKED TACO RAW WRAP


1 Collard green leaf
1/2 Onions, sliced
1/2 Persian Cucumber, sliced long way
1/2 Tomato, sliced
3 Romaine Lettuce strips
Vegenaise Mayo
Hot sauce


First, wash the collard green leaf.  Then cut off the stem. Spread *Vegenaise Mayo.  Then add the onions, cucumbers, tomato and romaine lettuce. Add hot sauce and your done. 


This is an amazing and quick meal.  It'll give you a burst of energy and make you feel good. 


*NOTE: Vegenaise Mayo is a vegan mayo.  It tastes just like the real thing without all the dairy products.  

Raw'chiam! 


Naked Dude Chef

Grass Fed vs Grain Fed

Today for lunch, I wanted a burger. I down right good rare organic grassfed burger. Mmmm, either that or Chipotle's burrito's.  All grass fed. 

Why grass fed?  

Read this:

http://www.texasgrassfedbeef.com/grass_fed_beef_in_a_nutshell.htm

Why am I talking about this? Because, MEN, we love to eat our meat and sometimes we go to far. Trust me. I know. (sigh)

So, I thought if I'm going to eat meat (my wife's a vegan folks, it gets tricky) I'm going to eat the best quality.  I'll have a burger or something meaty once or twice a week.  At first I didn't know the difference between grain fed and grass fed, but my body did. 

Eating grass fed just makes me lighter and I have more energy. Plus, it doesn't have all that un-necessary fat (food industry calls it 'marbles' to get you excited about it) but we're smarter than that.  Aren't we? I know I wasn't. 

So here are a list of companies that either make of have good grass fed meats:

Chipotle Restaurants

http://www.texasgrassfedbeef.com/grass_fed_beef_in_a_nutshell.htm

www.texasgrassfedbeef.com

www.eatwild.com/

Or! Go check out your local Wholefoods Markets. 

Enjoy!

Naked Dude Chef

Naked German Bread Breakfast w/ Kona Coffee

Breakfast is one of my favorite meals of the day. This morning, we ran out of oatmeal. So I scuffled around and found this. My favorite bread in the world.  German bread. If you haven't had German bread, its amazing. Its dense and flavorful. No preservatives or additives, so make sure you put it in the fridge or if you're like us and don't eat bread often, put half in the freezer.

Now, I realize that not everyone who reads the will be in Los Angeles. Yep, I'm in L.A. So, I added a link to the best recipes for German bread, in my opinion. 

Naked Dude Chef's Wife's "Apple Pie Toast w/ Orange Vodka Martini ala Basil"

Ok, so when my wife made this for me I almost laughed. Hahaha! Ok, I'm done. ;) 

I told her that no one is going to toast their apples, add cinnamon, waka waka waka.  But, after tasting it I realized that my wife had a great idea. (yeah, don't tell her I said that)

Oh and that's my hand in the pic! And there's a special drink in the too. Its after the recipe. 

*Note: In my next blog I'm posting a link on how to make German bread and where I buy it.

Naked Chef Dude's Wife's Apple Pie Toast

German bread
Earth balance butter
Trader Joe's strawberry preserves
Cinammon, sprinkled
3 apple slices

Slice a piece of the bread. Spread the Earth Balance butter, Trader Joe's strawberry preserves, add 3 slices of apple, sprinkle with cinnamon. Put in toast oven for 5-10 minutes on medium heat. Take out and add basil. (Trust me, it tastes so good)

Vodka orange martini with Basil

Vodka

Evolution Brand Orange Juice

Basil, crushed

In a shaker, add 2 shots of vodka, orange juice to taste and crushed basil. Shake it, pour it and add a sprig of basil on top. 

Bottoms up!

Naked Dude Chef

*****CONTEST*****

WOW!!!!!

That’s all I can say is, WOW!!!!!!!!! 

This dish here is super hot!!!!!!!

WARNING!!!!!!!!

Now that I can breathe, I gotta say, in order to make this dish and eat it you have to be pretty obsessed with SPICY!!!!!  This dish is super spicy!!!!!  I can’t say it enough!

SPICY!!!!!

(breathing intensely)

How about if I just stop talking and start typing?

Oh and my lips are numb!!!  I can’t feel my lips, I can’t feel my fingers, I can’t feel my toes!!!!

*******NEWSFLASH*******

-NAME MY NAKED DISH CONTEST-

HELP ME NAME THIS DISH

I WILL CREATE AND NAME A RECIPE AFTER THE WINNER.

YOU WILL FOREVER LIVE……….

EXTREMELY NAKED SPICY I DON’T KNOW WHAT TO CALL THIS DISH

*NOTE: Too cool off the heat, make yourself a drink! I like a margarita. I mix up a glass of reposado Centanario tequila, one watermelon juice ice cube and Evolution Brand Organic Ginger Limeade (honestly, the best margarita mixer, none of that high fructose corn syrup, you know.) Back to the recipe. 

1 bunch of asparagus, chopped

1 red bell pepper, diced

1 tomato, diced

3 fingerling potatoes, diced

½ white onion, chopped

1-2 jalapenos, chopped (seriously, watch out!!!)

1 tsp curry powder

A slight pour of SoDelicious Coconut milk, to lighten

Salt, to taste

Black Pepper, to taste

1 tsp Arrow root
1/4 cup water

Nutiva Coconut oil 

First, get a pan. I like to use a wok. The heat just transfers differently and makes the food cook more efficiently, in my opinion.  Although I do love Corning ware too.

Heat the pan on medium and add 2 tablespoons of Nutiva coconut oil. That may be a lot of oil for some people because it spreads out quickly, but I love the sound of the sizzle.

Now, throw in the potatoes.  Let it cook for 3-5-minutes. 

Then the onions and jalaaaaaaaaaaaapeno. (breathing hard)

After that, the asparagus goes in.

And finally the red bell peppers and tomato. 

Oh, and the curry, salt, pepper, coconut milk and….what am I missing?  Oh!

The ARROW ROOT.

Arrow root is a white powder that acts as a thickener. Just like cornstarch.  Here’s the best link I know that can explain this. http://www.foodsubs.com/ThickenStarch.html

So to use this, grab a small bowl, water and the arrowroot.  The water has to be room temperature, otherwise it won’t mix right.  Add the tsp of arrowroot to about 1/4 cup water in the bowl. Then mix it together to a paste-like consistency.  Now, while the food is still in the wok, slowly pour in the arrowroot mixture, maybe half a pour to your desired thickness.  Then immediately mix and plate it.

Check out the pic... can you feel the heat?

CALIENTE!!!!!!

Naked Dude Chef

*****P.S. Reminder*****

Help me name this recipe and I will create a dish after the winner.  ;)

Miso Naked Apple Harvest Soup

A few days ago it was raining and I really wanted some hot foods. Like pizza, or a burger or hot sake. So, I dug around in my fridge and found some stuff that was just screaming to be used. I accessed my kitchen and came up with this.  it was surprisingly amazing.

BTW, you have to be drinking Sake while making this. I like unfiltered Nagori Sake.

MISO NAKED APPLE HARVEST SOUP

Bunch of white radish, diced
6 Finger potatoes, diced
1 red Bell Pepper, diced
2 Small Braeburn Apples, chopped
Celery, chopped
1 White Onion, Diced
6 cups of water
Nutritional Yeast
Garlic Powder
Onion Powder
Salt  to taste
Pepper  to taste
NUTIVA Coconut Oil
Kyoto Red Miso paste
Sake in your right hand

In a pot, pour 6 cups of water and bring it to a boil. While that's going on heat some Nutiva Coconut oil in a pan. Throw the white radish, finger potatoes, apples, white onion, and red bell pepper in the pan to stir fry, until brown.

As the water should be boiling by now, dump everything in that pan into the pot. Take a swig of Sake.

Now, throw in the nutritional yeast, celery, garlic powder, onion powder, salt and pepper.  Then comes the Miso. Now, for each cup of soup it should be one teaspoon of miso, or until it tastes good. Watch out though, Miso can be salty.

After everything comes to a boil, you're ready to serve it. Now take a shot of Sake and let's go eat!

Probst!

Naked Dude Chef

White Naked Radish Explosion

So, this one here was a mistake that turned out to be so good. I generally like to use everything a vegetable has to offer. Why? Because I'm a geek like that. In this case, I used everything on a white radish.

http://www.kitazawaseed.com/seeds_giant_white_radish.html

*The white radish was used in a soup, coming up on the next post.

Now, this recipe is fast and simple. If you're on the go, you can whip it up in 15 minutes or less.

WHITE NAKED RADISH EXPLOSION

White radish stems, chopped
8 garlic cloves, chopped
Salt to taste
Pepper to taste
Crushed red pepper, sprinkled
Nutiva Coconut Oil

Heat up the pan on medium. Throw in some Nutiva coconut oil.  Put the garlic in until brown.  Then throw in the radish stems and stir fry.  Add the salt and pepper.  Serve in a bowl and sprinkle some crushed red pepper.

And there you go. I hope you enjoy it.  Leave me a comment and let me know how you like it.

Until next time, cheers!

Naked Dude Chef

Fried Chinese Bread Naked

This is definitely one of my favorite dishes growing up. Well, its not actually a dish. Its more like an appetizer, simple and good.  For those of you who don't know what chinese bread is, its more like a bun.  Its white and well...a bun.  Here's a link for a recipe on how to make it:

http://chinesefood.about.com/od/dimsumbuns/r/steamedbun.htm

So, after you've made it, here is what you do.

Fried Chinese Bread Naked

4 Buns, cut in half
Butter
Basil
Salt
Pepper

Heat the pan up on medium. While this is happening, butter the buns. Its up to you on how generous you'd like the buns to be. I use Earth Balance vegan butter. Its healthier and tastes just like the real thing.

Then, sprinkle salt and pepper on it.  Place it in the pan. Let it sit for about 5 minutes. Check it to see if its nice and brown. If not, then let it sit for a little more until brown.

Grab a plate, place it with the basil and wahlah!

Enjoy!

Naked Dude Chef

Potato Tempeh Naked Extravaganza

Hi folks,

Ok here it is.  The one we've been waiting for. Its a simple recipe, quick to make and feeds four.

Potato Tempeh Extravaganza

4 small white potatoes, diced

2 Portabello Mushrooms, diced

1/2 white onion, diced

1 Bell Pepper, diced

1/2 tempeh, diced

Salt to taste

Pepper to taste

Nutritional Yeast to taste

Cheyenne Pepper to taste

Nutiva Coconut Oil, use your judgement

Rice

First, heat up some Nutiva Coconut oil. Coconut oil, if you didn't already know is heat tempered, meaning it can handle heat, a strong amount. Olive oil is not good for cooking as it turns into a acidic form, which may create poisons in your body. (FYI)

Toss in the potatoes first on medium heat, let them brown.  After that, the tempeh, white onion, portabello mushrooms are thrown in.  Stir fry until brown. Then, add the salt, pepper, cheyenne, nutritional yeast (this is good cause it makes it cheesy).  Then serve it over rice and top with fresh red bell peppers.

Easy!  I hope you enjoy this. Let me know if you have any comments.  

Thanks and bon appetit!

Naked Dude Chef

Confession in the Naked

Hi everyone,

So, as you might have noticed I cook a lot of Vegan type foods. Two reasons. My wife is Vegan and I like to keep my body slim.  I use to weigh over 225lbs, had gout and I ate fast food all day, so I do my best to eat healthy.  Don't get me wrong, I'm not a Vegan. I'm what they call a 'Flex-a-tarian'.  I love my steaks, I love my burgers and I love my sushi. I just don't eat it very often.

Anyhow, I lost about 60lbs and feel so much better.  More energetic and love it. I just wish I was more pumped about working out.  But, I'm working on that one. :)

So, there it is. Stay tuned for my next recipe, Potato Tempeh Extravaganza.


Till next time! Salut!

Naked Dude Chef

The best little burger a naked wife can make.

Hi everyone,

So, as you know, I usually do a lot of the cooking around the house. But, when I got home for lunch what do I see?  An amazing looking veggie burger. This burger was a big surprise and boy, was it delicious.  It was so simple and delectable. I can't stop thinking about it. Its in my stomach and I want more.

So, today I share my wife's recipe for this burger.

Naked Dude Chef's Naked Wife's Burger: (I know, sounds weird)
1 Dr. Praegers Black Bean Burger Patty
1 Trader Joe's Honey Wheat Burger Bun
1 Heirloom Tomato, sliced
1/2 cup of Artichoke, chopped
1 Portabello Mushroom, sauteed
1 Teaspoon of Olive Spread
Spinach

Heat up the patty up. Put everything together. Drink wine. Enjoy!

Tempeh Stuffed Naked Red Bell Pepper & Fried Eggplant w/ mango

First off, I gotta say. I'm not the best cook and I wasn't really sure where I was going with this recipe. I sort of like to whip up stuff depending on what is in the fridge.

Today, I found these items to work with and it kind of overwhelmed me.  But in the end, it was an amazing meal.

So as I slip on my wife's apron, grabbed a ladle, and got to work. With a beer in hand. :)

So, there are two different types of dishes here we're going to make. The first is a tempeh stuffed bell pepper and the next is fried eggplant.

Here are the ingredients:

TEMPEH STUFFED NAKED BELL PEPPER & FRIED EGGPLANT W/ MANGO
3 Bunches of Bok Choy, Diced
8 Cloves of Garlic, Minced
2 Red Bell Peppers, tops cut off & seeded
1 Red Hot Chili Pepper, minced (Not Anthony Keidis)
2 "Baby Bella" portabello mushrooms
2 handfuls of Cashews, crushed
Crumbled Tempeh
3 Tablespoons of Nutiva Coconut oil.
Salt
Pepper
Sugar

FRIED EGGPLANT
2 Japanese Eggplant, sliced
1/2 Yellow Onion, sliced
And a beer...to drink while waiting.

Mango
Sliced or cubed.

First, for the stuffed bell peppers, mix in all the ingredients (except for the bell peppers) with Nutiva Coconut oil and stir fry on medium heat. Add some salt, pepper and sugar to taste. Sometimes, I like to stir fry on super high heat, cause I love the sound of sizzling. *swig of beer*

After the stir fry is done, stuff the bell pepper with it, to the max.

Next, the fried eggplant. First I cut them in half, sliced off most of the skin, and put it in the pan with some Nutiva Coconut oil.  Get both sides of the eggplant dosed with the coconut  and let it fry.

Then, with the yellow onion in a different pan, I stir fry that.  Add some salt and pepper to taste.

As for the mango, slice it or cubed. Whichever way you like.

I plated it like this. Bell Pepper (stuffed), extra slices of tempeh, fried eggplant w/ grilled onions on top and mango.  Here's a pic. Enjoy!