Open-faced Bresaola & Poached Egg Sandwich

Following the “nutritious and conscious eating” lecture from the previous post, I want to talk about how aware eating will help us become in control of how our body behaves. 

Open-faced Bresaola & Poached egg Sandwich recipe - cookin5m2- PINOpen-faced Bresaola & Poached egg Sandwich recipe - cookin5m2-5In his article, Michael Ruhlman, from Food52 states that “fat is not bad, stupid is bad” and I agree. When we consume food sold under the label healthy, low fat, no fat, low sugar, no sugar, diet,…etc, but we don’t really take a closer look at what is replacing all those already-existing elements that make food. For example, it has been stated recently that butter isn’t as bad as it was promoted a few decades ago. While the alternative, margarine, is found to be more harmful because of the trans fats content, caused by the hydrogenation process that turns liquid fats, vegetable oils, into solid. Looking at the ingredients list of products we consume, you’ll find a lot of hydrogenated fats, artificial colors, artificial (and added natural) flavors, preservatives, corn syrup, and sugar. Continue reading

Asian Blood Orange Chicken

Asian Blood Orange Chicken recipe - cookin5m2-3

During the days of Sprouts, I used to give “lectures” to guests regarding food consciousness. Few were those who are aware of what goes into their food, most of those were the ones who cook.

We have not been very aware of our nutrition except for the past few decades. We have been, and somehow still are, subject to what we’re told to eat and not to. With the rise of ready-made and processed foods, we ate without knowing what is going into the food. It was only until recent times that some of us became aware of what goes into what we’re eating. Continue reading

Coriander Roast Chicken with Potatoes in Fat Drippings

When you’re cooking as a day to day job, or should I say night to night?, your perception towards food is different. Sometimes nibbling on what your preparing is enough to keep you hanging till dinner service is done and you can actually sit down and have dinner from the food you prepared. As much as you love food, sometimes it gets to a point that you only need to eat for your body not to fail you. While on some days, you’re craving something so bad you won’t let the day end without having it.

Except when it’s a roast chicken.

Coriander Roast chicken with roast potatoes recipe - cookin5m2-2 Continue reading

Sourdough Bread Sandwiches, Three Ways

Lent is over and so is my incubation with my  vegan concept Sprouts.
I decided to plant my sprouts somewhere else because the air got a little bit stifling.

Soudough bread bresaola cheese sandwiches recipe - cookin5m2-7

It was a pleasure meeting so many people, some of them are followers of the blog and some are followers of the restaurant, while some are curious to know what vegan creations I was concocting. Very few were the dissatisfied ones, mostly the heavy meat eaters, or the ones deceived into dining at Sprouts. So many recipes prepared, so much pleasure in cooking and seeing hungry people savoring every last spoon of each dish. Continue reading

Sprouts, A Month of Excellent Vegan Food

Four weeks.

A quick setup for an existing space, but designing a new menu and testing it, then going on with it. Sprouts came to life in less than a week and it fully was operational.

Twenty three dinners and six brunches of solely vegan food. The menu is designed to fill you up on nutrients rather than bread (if you came hungry and could not resist nibbling on the delicious bread, I lift the responsibility off my back) with dishes that focus on pulses, grains, beans, and of course vegetables. Cooking vegan is a lot harder than vegetarian cooking or cooking with meats. You need to bring up the flavor with cooking techniques and spice blends, and the main ingredients themselves. It is challenging, and i think I played the challenge well.

Sprouts menu vegan food cookin5m2 Continue reading