Q's Nuts are the best!

Q’s Nuts is a small family-owned & operated nut artisan company started by husband and wife team, Beth and Brian “Q” Quinn. It was founded in 2000 with the simple philosophy that wholesome ingredients, a love of good food, and a passion for cooking in the kitchen would create some of the best tasting roasts around. Q’s Nuts are only made in small batches with the finest ingredients, always assuring a fresh quality product.

Our line of sweet, savory, and exotic flavors are inspired by meals enjoyed, places visited, and closely held family recipes. As Q is constantly experimenting at our Somerville kitchen and storefront, our line is always expanding with new creations to be enjoyed! You can also purchase our nuts online, at seasonal farmers markets, and select stores throughout the Boston area.

Official Website
www.qsnuts.com

Q's Nuts
349 Highland Avenue
Somerville, MA 02144
617-764-3741

Corn Chili: versatility

Fair warning: in the post with the recipe for this Corn Chili, I spend quite a lot of time talking about the fact that we just adopted a cat; if you're my friend on Facebook, you've already heard it and seen the picture.  So my apologies, if you don't care for discussion of kitties when you're just out to make some vegan chili.

And yes - this is vegan chili, at least if you use vegetable stock, like I did, or water, like the original recipe did.  There wouldn't be anything wrong with using chicken stock if meat is not an issue for you, but I had veggie stock on hand, as I nearly always do since I make a big batch and freeze it, so that's what I used.  But look at it: we've got beans, corn, green peppers, tomatoes, onions, garlic, and seasonings, and aside from the stock and the cooking oil, that's all you'll need!  Obviously if you're me, you're going to serve it with a pile of cheese on top, but that certainly isn't required and it still stays vegetarian even in that case.  I don't really trust the meltiness of vegan cheeses so I wouldn't say to substitute, but presumably vegans know their foodstuffs better than I do and if you've got something that works, go for it.

So not only is this good as nature intended, hot in a bowl with some toppings (including homemade tortilla chips!), but I have also enjoyed the leftovers as part of a burrito filling, drizzled the liquid into a grilled cheese sandwich, and I'm sure it would make a pretty good salsa served cold, because it's essentially black-bean-and-corn salsa.  Which makes the valid point that you could probably heat up any salsa and just eat it with a spoon.  Well, except the fruity kinds.

For today's entertainment, I'd like to introduce you (well, I assume this is an introduction, because you are not Canadians and specifically you are not British Columbians) to Kinnie Starr.  Versatile, you want versatility?  She's folk and hip-hop and rock, in English, French, and Spanish, and she brings in her First Nations heritage too.  Today: This was one of the first songs I heard her play, at Folk Fest (by which I don't mean Newport, which is for snobs - I mean the Vancouver Folk Music Festival, where I spent my teenaged summers volunteering in the kitchen and seeing so many amazing artists for free.  Sure, there were plenty of your to-be-expected folkies, earnest middle-aged ladies with a long grey braid, strumming an acoustic guitar, but it's also the first place I saw Tegan and Sara who are now doing arena tours (weird), a Romani band that started busking between actual stage sets, a pair of Basque brothers whose instruments were sort of crazy wooden xylophones they hit with huge mallets, a Polish band that played English drinking songs, Tanya Tagaq Gillis (whom I guess goes by just Tanya Tagaq now?), Billy Bragg, taiko drummers, Po' Girl... DOA played there one year, before my volunteering time.  Fucking DOA!  Oh Folk Fest, I love you.

So let's bring this back (somehow) to chili.  Ahem.  Like Folk Fest, you expect a certain thing out of it, and that is certainly something that you can get out of it, but it's really got something for everyone, and it's comfort food in the same way that Folk Fest is, or was, my comfort place.  Look, spare everyone my tortured attempts at parallels here, and just go make some Corn Chili, ok?

Vegivore Eats | Bicolor Quinoa Salad (with roasted baby Hubbard squash)

The Hubbard squash is widely considered the largest variety of squash, a hard, blue-gray monster covered in warts and generally not-so-attractive...and intimidating to many when it comes to breaking it down and using it!  Usually these big 'uns are left to ripen on the vine to develop their hard shell, harvested before winter's first frost as large, unwieldy teardrop-shaped pumpkin replacements, but the late summer baby Hubbard squash offered at the farmer's market this week (Flats Mentor Farm, Lancaster, MA) could fit in my hand!  The skin wasn't über-tough yet; the flesh inside was a pale yellow, not yet the brilliant orange color of its adult form, and while the outside doesn't look so pretty -- the inside offers a sweet surprise to those willing to crack through to get in there!*  The Hubbard is the Beauty and the Beast of the squash world, if you will.


First making it to the U.S. (to Marblehead, MA, in fact) in the 1700s, this starchy, flaky and nutty squash variety most likely came from South America, arriving via ships returning from the West Indies, and was cultivated mostly for pies!  While I've never tried this way of eating it, I do find that the best way to cook up a Hubbard, baby or otherwise, is to roast it. This brings out its flavor, simultaneously subtle and strong, and its soft texture.  Using one method or another, get that thing in the oven!
High in vitamins A and C, and low in fat and sodium, the Hubbard plays well with so many different flavors.  In this recipe, with fresh bok choy and purple bell pepper (Dick's Market Garden, Lunenberg, MA), scallion (Hutchins Farm, Concord, MA), some spices, aromatics and quinoa, it becomes a hearty, colorful, Asian-inspired vegan (and gluten-free) entree that tastes of the garden and good health.

Served inside a Hubbard squash blossom (also from Flats Mentor Farm), the edible mama bloom from which the Hubbard grows.

BICOLOR QUINOA SALAD FEAT. HUBBARD SQUASH

feeds 1-2

1 baby Hubbard squash

olive oil, enough for pre-roast drizzling

kosher salt

2 t Chinese Five Spice

1/2c quinoa (any color will do, I used black and white because it's purdy and contrasting)

1 c vegetable broth

2 t sesame oil

1 large scallion, white and light green parts only, thinly sliced into rounds

1-2 cloves garlic, minced (how much do you like garlic?)

1/2" knob of ginger, minced

pinch of red chili flakes

 1/2 bell pepper (any color will do, I used purple), thinly sliced

 1/2lb bok choy, stems set aside for another use and leaves cut chiffonade

1 T tamari

1 t rice vinegar

Preheat your oven to 400. To roast your itty squash, slice it in half, drizzle the cut sides with olive oil, a pinch of kosher salt and sprinkle with the Chinese Five Spice.  Place cut-side down on a baking sheet and roast in the preheated oven for about 15 minutes.  When finished (should be soft and caramelized), set aside to cool and move on to your quinoa for the time being.

Heat a dry, medium-sized pot over medium-high heat.  Add your quinoa and stir now and then for the few minutes until the quinoa starts to "pop" and smell fragrant.  At that time, add your vegetable broth and a pinch of salt.  When it boils, turn the heat to low, cover and simmer about 20-25 minutes.  Take it off the heat at that point and leave covered for about 5 minutes before fluffing with a fork.  Set aside for the time being.

[ Is your squash cool?  Well then cube it up!  Some people eat the skin of winter squash, I always peel mine. Just too tough.  Post-roast is easier than pre. ]

Next, prepare your vegetables, the stir-fry way. Add your sesame oil to a wok (or skillet) and heat over medium-high.  Stirring frequently, add first the scallion and cook a minute.  Then add your garlic, ginger and chili flakes (stir!  stir!  The garlic will burn!).  About 30 seconds later, add the bell pepper.  A minute later, add in the bok choy, give it about 30 seconds, then kill the heat and add in the tamari.

Add your quinoa to the wok/skillet, as well as the Hubbard squash cubes and let it meld together in the residual heat.  Drizzle that eensy bit of rice vinegar over the top, and enjoy.

.....

*PRO TIP: I was able to use my 5" Nakiri knife to cut in half the little guy I picked out at the market, but to get in to larger varieties, put the thing in a bag and...drop it on the ground!

PRO TIP: buy your spices and quinoa in bulk at your local co-op -- try Harvest (Cambridge and Jamaica Plain)!

MassBytes: Dex MF Ter's Trip to FoMu

MassBytes: Dex MF Ter's Trip To FoMu In Allston, MA

Life is full of disappointments.

Anybody who knows me well enough, knows that I have evolved beyond the need for dairy. As in it poisons me with all the cunning of a beautiful assassin. Yes folks, I am a lactard. At 31 years of age, and after dealing with my evolutionary gift for almost 17 years, I have made peace with the lack of dairy in my life. If anything, the most annoying parts about it have been that all dairy replacements are soy based, and I miss ice cream. I wasn't born this way, and I have had all of these delicious things, and then had them snatched from me... and soy based dairy dessert substitutes taste like beans.

A while back I was turned onto a place called Life Alive. The place is awesome, they had a coconut based ice cream that blew my fucking mind. Unfortunately they're supplier ran out, and I wasn't ready to jump back on the soy.

Shit got hard.

Then Veggie Galaxy opened, I'm talking all coconut based dairy substitute treats. Some heady heady shit! Then Sparks tapped me to write this review here. Well MassBytes, anybody who knows me well enough also knows I love working my way up the distribution chain... supplier level baby!! Enter FoMu (Faux Moo).

Lady Date at Bella Luna in Jamaica Plain (by Jackie Soriano)

As an active member of the LGBT community, I often find myself exploring all kinds of LGBT friendly locations.

Knowing this, and also knowing my love for food, the lovely Miss Sarah Sparks decided to travel directly to my heart through my stomach. Smart move.

She asked me if I'd be interested in joining her for dinner at one of her favorite local restaurants, Bella Luna in Jamaica Plain, Massachusetts.

For anyone who might not know, Jamaica Plain (also known as JP) is well known for being a very openly gay and gay friendly community. The location alone would have been enough to spark my queer interest, but the promise of food completely sealed the deal. Knowing Sarah and her love for food, I was prepared to be impressed.

Bella Luna is located in Jamaica Plain at 284 Amory St. It is located in the same complex as the Sam Adams Brewery, which adds a nice touch of true Boston spirit to the experience as a whole. Attached to the restaurant is one of Jamaica Plain's most hip venues, the Milky Way Lounge.

Bella Luna has a beautiful outdoor patio with seating available for customers who enjoy dining outside. Upon walking in, we were greeted by a smiling hostess and glowing plasma globe. The glowing plasma globe was definitely a highlight in the experience... I touched it both on the way in AND on the way out, and during dinner, I saw several others touch the glowy ball of goodness. I think I need one.

The atmosphere inside the restaurant is laid back and classy. Bella Luna has a very modern, friendly feel inside, along with a very welcoming wait staff. The star shaped light fixtures hanging from the ceiling lit the room perfectly, creating a warm and relaxed environment that is perfect for winding down after work with dinner and drinks.

Sarah and I, being the strange women we are, both have specific diets to adhere to, myself being type two diabetic and her currently practicing a vegan lifestyle.

Luckily for us, Bella Luna was able to accommodate both of our needs with the contents of their menu!

To start off our food date we order some appetizers. It was difficult to choose, but we finally decided on the Strawberry Fields Salad and Bruschetta.

This was my first time ordering a salad with fruit in it, and to be honest I was skeptical about the idea at first. With the first bite I was quickly relieved of my worries. The Strawberry Fields Salad consisted of arugula lettuce, sliced strawberries, and a balsamic vinaigrette topped with Manchego cheese. The contrast of the tangy vinaigrette and sweet strawberries made for a truly original salad experience, and the Manchego cheese added the perfect amount of sharpness to the taste.

Our second appetizer was the Springtime Bruschetta. Myself being of Italian decent, I have always loved bruschetta, and I really enjoyed the twist that Bella Luna added to make it theirs. Their rendition of Springtime Bruschetta was composed of grilled asparagus, goat cheese spread over a toasted crostini slice, drizzled with balsamic vinaigrette. The substitution of grilled asparagus was a decadent and refreshing addition to an Italian tradition.

Sarah's main course was the Farmer's Market Vegan Pizza, which looked SO delicious that I just HAD to try a piece. The pizza was covered in soy cheese and fresh garden veggies (onions, peppers, garlic & tomatoes with light seasoning). This was my first experience with soy cheese, and it wasn't as scary as I thought it would be. I'm not 100% sure I LIKED it, but I am glad to have tasted it. All in all, the pizza was delicious.

As a diabetic, it is important for me to maintain a relatively healthy and balanced diet consisting of mainly protein and carbohydrates. Chicken is my favorite source of protein so I decided to try Bella Luna's Chicken Saltimbocca. Their version of the dish was a slice of prosciutto on top of a juicy chicken breast sauteed with sage and Marsala, topped with melted Fontina over buttered farfalle and served with a side of sauteed spinach. The prosciutto was a little intense for my liking, but I am weird about certain meats and don't generally consume pork products (besides bacon, but bacon is like candy). The spinach could have used a little more flavor to liven it up a bit. The meal as a whole was scrumptious! The chicken was tender and juicy, and the seasonings really gave it a chance to stand out in contrast to the pasta and spinach. The buttered pasta was a perfect side to accompany the chicken, and it was also nice to have some greens in the meal to aid in digestion.

This entire meal was already amazing, and the dessert menu was nothing short of the icing on our fat-kid-lady-date cake!

One of my FAVORITE things in the whole world is strawberry shortcake. Sarah and I had originally planned to seek out Boston's best strawberry shortcake for our MassBytes adventure, but came up unsuccessful in our search. After deciding on desert at the last moment, we knew it was meant to be when the first item on the dessert menu was STRAWBERRY SHORTCAKE!

Bella Luna's strawberry shortcake was TO DIE FOR! The biscuit arrived STILL WARM with juicy sliced strawberries and a heap of their decadent home made whipped cream on top. I was in strawberry shortcake HEAVEN.

I loved every minute of our adventure to Jamaica Plain, and I will most definitely recommend Bella Luna to everyone looking to try a really fun and comfortable local restaurant, ESPECIALLY my LGBT brothers and sisters! Much love and thanks to everyone at Bella Luna Restaurant and the Milky Way Lounge for your hospitality and providing a safe & welcoming atmosphere, I had a great time!

(Submitted by Jackie Soriano, Three Strange Women, Unregular Radio, Mondays 3pm - 4pm.)

For More Information about Three Strange Women: https://www.facebook.com/pages/Three-Strange-Women/119049134849481
For More Information about Bella Luna: http://www.milkywayjp.com/ 

Bananas for Peanut Butter Cups Ice Cream (by Isabella Cake)

Bananas for Peanut Butter Cups Ice Cream

Many people are constantly trying to improve their health and shrink their waistlines, but a sweet tooth seems to be working against them. With so many tempting treats and goodies available, how do you resist? A favorite treat of most is ice cream; cold and creamy, sweet and soft - every bite is just perfect. From personal experience, I know how easy it can be to devour a pint of ice cream even when you are completely conscious of the bad choice you are making. Still, its important to remember the saying, "A moment on the lips, a lifetime on the hips". But there is absolutely no way I could ever give up ice cream, so instead of processed, sugar-filled, fattening store-bought ice cream, I eat homemade Bananas for Peanut Butter Cups Ice Cream.

 

I love making Bananas for Peanut Butter Cups Ice Cream because it is so delicious and very cheap and easy to make - a winning combination. All you need to make this is 4 bananas, unsweetened cocoa powder, peanut butter and vanilla extract. Personally, I like to use fresh ground peanut butter from the nut grinders at Whole Foods because it is far healthier - no added sugars, fats or oils - and tastes amazing. Besides ingredients, you don't even need an ice cream maker, just a freezer and a blender. 

Start by freezing the four bananas for a few hours, until they are fairly solid. Then, break them into quarters and throw them in the blender. Then, add a 1/2 cup of peanut butter and 3 tablespoons of unsweetened cocoa powder. Finally, add just a dash of vanilla extract and blend. After about one to two minutes, depending on the blender, remove the ice cream and put it in the freezer to chill. Once it has reach the desired levels of cold and thick (subjective), remove it from the freezer and enjoy your Bananas for Peanut Butter Cups Ice Cream!

I Heart Nutritional Yeast (by Sarah Sparks)

I HEART NUTRITIONAL YEAST

After attempting to become a vegetarian/vegan many times for many years, I've finally tried nutritional yeast. This is my savior. Although I have not much experience with it, I did find that it has been helping curb my cheese cravings and kind of reminds me of bread crumbs. There is something magical about this deactivated yeast that makes me feel so good. I now have tried it on a few salads. Success. Sandwiches. Success. I have even tried it toasted in the oven to find that it tasted like chicken skin. I kid you not. Or maybe my taste buds are playing tricks on me, but I am rather excited to explore my options.

Best Food Love for Easter/Passover Weekend 2012

I declare Melissa Zeigler the winner of dinner for this Easter/Passover holiday weekend 2012. I have to admit I was kind of jealous of her family who will get to eat this meal.  These are her words to be exact:

"Success! Vegan dishes included: date-mint chutney & tabouli w/pitas, salad w/fig dressing, mushroom stuffed seitan roast, scallion mashed potatoes, sauteed chard with olives & capers, & oven roasted carrots."

My stomach is crying for a plate.  But wait, then there is dessert!

"And for dessert...homemade strawberry pie!"

I am officially in love with her. The drunk guy singing Bohemian Rhapsody can move on over. There is another person who I would like to buy a beer...for pie at least. 

Food Pic Fun with Lisa: Vegan Rice Dish

Rice pilaf made with dried herbs, onion & garlic powder, then finished with diced tomato, onion, and garlic plus the juice from the tomato. Vegan, hearty and delicious!

Oranges are Natural..

I was inspired to paint this picture for Sarah Sparks to help her see goodness in Oranges and their juices..

Meatless Monday Kickoff

Having a food intolerance is not fun. My body is definitely sensitive to some things. To finally figure it out, I am going to do an elimination diet. An elimination diet is when you cut out foods and then reintroduce them one at a time to see if they give you a reaction.

My supply for Meatless Monday

I was diagnosed with eczema and psoriasis by different doctors. I know it was the foods I was eating, especially at my old workplace. Every shift, the staff was provided a buffet. This buffet was put out twice a day, lunch and dinner. There was always two different meats, starch, veggies, and whatever else the in-house restaurant needed to get rid of. This did NOT do justice on my weight either. When I left this job, the eczema/psoriasis disappeared with about twenty-five lbs. I get minor flare ups now and then.

I recently figured out that the tap water I drink at home (not filtered) effects me big time. I feel it worse on my hands. I am not spoiled because I drink bottled water. I just know that when I drink tap, I pay the price. Sucks. I really need to invest in a filtering system.

The Superbowl came, and of course, the house was stocked with goodies like salsa, bread and cheese spread, burger and hotdog supplies (never did make those wings for the big day). As soon as I tried a sample of some of the goodies, my nose became stuffy. After a few drinks, I ignored the early warnings signs and pigged out. At some point, my hands became red, cracked and raw, like bad wind-burn. So...

I have been thinking about doing the Meatless Monday challenge, and today is probably the best day to start. My hands effing hurt! I need to solve this mystery. As of now, I will be doing a vegan diet once a week; no meats, dairy or eggs, and I will report about it.

If you are interested in doing this with me, here is the link. :) Happy Monday!

Much love,

Sarah Sparks

(P.S. - If you do the Meatless Mondays as well, I would love to read your stories)

Vegan Affairs with Jacquelyn Cook: Gourmet Express

Gourmet Express
1868 Mass Avenue,
Cambridge, MA 02140-2709
Phone: 617-547-7255
Fax: 617-576-1616
Email: info@gourmetexpress.us

Finding a place to eat that is vegan and wallet friendly can be a task in itself. I, however, have spent some time scoping out the local restaurants in Boston and surrounding neighborhoods. One of my newest, favorite places is a hidden-jewel market & deli called “Gourmet Express”, located in Cambridge on Massachusetts (Mass) Ave, across from Porter Square Train Station. First let me point out, they have an App in which you can order and pay right from your iPhone, and the App even leaves a place for you to put specific instructions like “no cheese”. The prices are reasonable for the area; you can expect to pay around twenty bucks for two people. What’s even better is they’re open 24 hours a day, and there’s FREE PARKING!

Upon entering “Gourmet Express”, it has a Manhattan-deli feel. There are fresh fruits and veggies in the back; walls lined with refrigerators; and delicious, random, hard-to-find foods in the makeshift aisles. They have a vast selection of creative foods including veggie burgers (vegan). I tried the Mexican veggie burger with alpha sprouts, salsa, and avocado. Not only is it a delicious combination, but the sprouts were fresh, and the avocados weren’t browned. The wait might be a few minutes, but it is definitely worth it, and it allows time to browse the selection of foods.

Besides the amazing veggie burger, I found a plethora of vegan foods. Gourmet Express stocks “Alternative Baking Company” products - hard to find, delicious vegan-friendly baked goods. I also found vegan whole wheat pasta, a selection of vegan bread, and a fairly large chocolate and candy selection; I even noticed some candies that I’ve only ever seen in Canada.



Overall I highly recommend dropping by Gourmet Express, grab a veggie burger and a cookie, browse the aisles, enjoy the free parking, and support the local economy.

Submitted by Jacquelyn Cook