Saturday, July 27, 2019
Sunday, May 26, 2019
This is a recipe that was really popular on Melomeals circa 2011!
Sesame Ginger Chia Dressing
- 3 tablespoons toasted sesame seeds
- 1 tablespoon chia seeds
- 1 cup water, broth or aquafaba
- 2 tablespoons soy sauce
- 2 cloves garlic
- 2 tablespoons chopped ginger
- pinch stevia
- 1/4 teaspoon lemon pepper
- 1/8 teaspoon cumin
- 2 tablespoons apple cider vinegar
- 1 teaspoon toasted sesame oil
Blend everything for a minute or two in a blender. Allow mixture to sit for 30 minutes so it can thicken up.
Thursday, May 23, 2019
Thursday, May 16, 2019
Friday, May 10, 2019
Friday, August 18, 2017
I am going to be sharing a recipe every Thursday! It's only fitting that I will share the very first recipe I ever posted online, way back in May 2006 on my MeloMeals blog! This was always a huge hit in my World Vegetarian cooking class I taught when I lived in Portsmouth, NH. There are a lot of ingredients in this dish, and they all bring something to the table. People are usually shocked by the amount of garlic and spices I use, but trust me - this is how you make vegan food good. No bland or boring food here!
Groundnut Stew – Serves 8
- 4 tbsp. coconut oil
- 1 tsp. dried thyme
- 1 tbsp. coriander
- 1 tbsp. cumin seeds
- ½ tsp. crushed, dried rosemary
- ¼ tsp. ground coriander
- ¼ tsp. ground nutmeg
- ¼ tsp. allspice
- 2 onion, chopped (around 2 cups)
- 1-2 Serrano chilies, chopped
- 10 cloves garlic, minced
- 1 each: green, red, yellow bell pepper, chopped
- 2 medium sweet potatoes diced (around 4 cups)
- 1 large carrots, chopped
- 2 stalks celery, chopped
- ½ tsp. kosher salt
- 1 qt. vegetable broth or 4 cups water mixed with bouillon
- 28 oz. can crushed tomatoes
- 1 cup natural peanut butter
- 1 29 oz. can kidney beans (or around 3 cups cooked beans)
- Water if needed
- 1 tsp. onion powder
- 1 tsp. garlic powder
- Salt/pepper to taste
- 1 cup chopped cilantro
- 1 tbsp. fresh thyme
- 2 tbsp. fresh basil
- Juice of 3 limes
- Hot sauce and Bragg’s or Soy Sauce to taste
- In a very large, heavy bottom Dutch oven, or stew pot heat oil over medium heat. Add the spices and vegetables, along with the salt and sauté for around 10 minutes. Make sure to stir the mixture well.
- Stir in broth, tomatoes peanut butter, and beans and bring to a simmer.
- Cover, and cook for around 30 minutes, stirring every now and then. You may or may not need to add some water.
- When the sweet potatoes are cooked through, add the onion and garlic powder, cilantro, thyme, basil, and lime juice.
- Taste and adjust seasoning, adding salt/pepper, soy sauce, and hot sauce to suit your palate.
- Serve over millet, rice, or quinoa.
Tuesday, August 15, 2017
In my cooking class, Vegan 101: The System, one of the things I will be teaching is how to make a simple, NO COOK (unless you count boiling water) veggie burger base that can be turned into meatballs and veggie meatloaf!
Date: August 27
Time: 1-5 pm
Place: Holbrook, MA
Here's what people are saying about this class:
Local friends, if you are looking to massively level up your plant based cooking, Melody Polakow is *the* person to learn from - she makes the most inspired, delicious, satisfying vegan food I have ever come across. - Andrea, Boston, MA
I can whole heartedly second Andrea's testimonial about Melody -- we recently did a private cooking class with Melody -- it was totally amazing -- I was about to give up on going Vegan as I had almost begun to dread eating -- in the class with Melody I learned to make several "master sauces" and applied them to a few recipes -- and they were fantastic -- tasty, well spiced and filling. Take the class -- you will be happy you did. - Penny, Boston, MA
Yes indeed. Melody Polakow's class is awesome. I love being vegan, but I didn't feel like I had the tools. Now, we have the basis for a bunch of sauces. We know how to create "cheese flavoring" sauces that work with everything. Amazing "meat" to make meatloaf, hamburgers, meatballs and so forth. Some core ingredients to use.. Comfort with using my Instant Pot, etc.
We crammed more in to this class then I thought possible. It felt like we learned 3 class fulls in one class. We were all exhausted, but happy at the end. Had a delicious "meatball" sub to celebrate and a refrigerator full of food.
Melody is a great instructor.. Super friendly. Very knowledgeable. Amazingly Skillful. Wow. - Michael, Boston, MA
This class is awesome. Y'all should definitely attend! Her food is super tasty! - Jason, Boston, MA
Wednesday, August 09, 2017
Thursday, July 20, 2017
Friday, July 14, 2017
Wednesday, July 12, 2017
Tuesday, June 27, 2017
It's kind of amazing that three simple ingredients can work so well together it feels like you are drinking dessert. (four if you count the stevia). This lovely little smoothie had frozen watermelon, frozen banana (rations 3:1), lime juice, and a very scant scoop of Kal stevia.
Wednesday, June 21, 2017
Wednesday, May 31, 2017
Sunday, April 02, 2017
Clean out the fridge meals are a regular in my house. Those of you who used to read this blog years ago probably remember my method of having three sauces, two cooked legumes, and two cooked grains on hand. I still do that! My freezer always has cooked individual size portions of cooked grains and legumes, and my fridge is stocked with and abundance of homemade sauces. (Seriously, I make a new sauce at least 3 or 4 times a week during recipe testing for MeloMeals.)
So, onto this meal. I had some red peppers I wanted to use and some cooked lentils, so I sauteed up some onion, garlic, cumin, cinnamon, smoked paprika along with a bay leaf for around 10 minutes, I deglazed with red wine vinegar and tomatoes and added raisins, green olives, and the olive brine. I filled the peppers with the mixture and popped them in my air fryer for around 15 minutes or so. I topped the peppers with my homemade vegan feta, and some pico. I added a bit of fresh marjoram to the pico, and wowza guys! It was amazing. So simple, so delicious, and so healthy.
Tuesday, March 28, 2017
Saturday, March 25, 2017
Hidden under the greens are noodles made of Daikon! I dry fried the tofu, then cooked the daikon/tofu in a red curry sauce I made a while back with some coconut milk (the drinkable kind from the carton) and peanut butter.
This is my kind of breakfast!
Wednesday, March 22, 2017
Sunday, March 19, 2017
I get so excited when I score Scotch Bonnets! Habaneros are easy to find, but these babies are elusive. When we went to Jamaica, I fell in love with the sauce at a little roadside place and have been re-creating it every time I am lucky enough to get my hand on these firey, floral little gems.
Friday, March 17, 2017
|BBQ Tofu, Red Quinoa, Corn, Roasted Red Peppers, Roasted Carrots, Kale, Cabbage, Romaine, Creamy Chipotle Cashew Sauce|
Thursday, March 16, 2017
|Sunflower-Soy cheese before baking|
Fortunately, I have access to commercial pizza ovens, so I'm going to make another batch of cheese and dough (and sauce) and bake one up there. I will report back!
Monday, March 13, 2017
Sunday, March 12, 2017
It's so cold! Fortunately, my slow cooker has been at work at home while I was away, cooking for work. I normally make this on the stove, but decided to test it in the crockpot.
Daikon, carrots, potatoes, chickpeas in a savory Asian Fusion gravy is so delicious.The original recipe was born out of me attempting to recreate the Japanese Beef Curry my BF loves. I knew that I didn't want to try to replicate beef, but I love how the chickpea liquid gels when you cook them from scratch, so I knew chickpeas would be a great substitution. And they are! The chickpea liquid coats the veggies in a similar way that meat gelatin does (or so I'm told, I have never really eaten meat, but The Boyfriend confirmed this.) This is such a warming stew; perfect for the weather, but not nearly as heavy as a full potato based stew is.
Friday, March 10, 2017
|Spiced black beans, red quinoa, kale, cabbage, romaine, carrots, corn, roasted red peppers, creamy cashew chipotle sauce.|