FOOD fit for a Rockstar

Deena Kamm's recipe book and always evolving food philosophy
Browsing 4 Stars

Morrocan Cous Cous Dinner!


I accidentally made this pretty great meal the other night because I had a box of organic whole wheat couscous that I didn’t know what to do with. I just used what I had in the house along with some Moroccan spices and whamo – so good. I’m adding it to my list of favorites…
(picture to come – haven’t had time to download/upload it):

1 box whole wheat couscous – prepare it according to package only use veggie broth instead of water and set aside until you are ready to serve.

saute 1 onion cut in chunks in olive oil, add in chopped zucchini, bell pepper, Kale and garlic (at the last minute) with some sea salt.

Sprinkle in about a teaspoon or two of cinnamon and coriander, and a little cumin to taste. I like a lot of these things, but they are all strong flavors, so just use your nose as you’re doing it and find a good balance and aroma that makes your brain happy.

Meanwhile steam some carrots and the stems (chopped up) from the kale until soft. Throw those into the saute pan with everything else. Add cubed tofu, raisins, and chopped almonds.

Serve the veggie mixture over a bowl of coucous and enjoy!
We had fresh corn on the cob with this dish and it went perfectly. It didn’t need it though. I think it stands on it’s own nicely.

Husband Rating 4 star:gold-stargold-stargold-star gold-star “Surprisingly delicious.”

a healthier version of Banana Nut bread or muffins


I got this recipe from the Cookbook that came with my KitchenAid Mixer (Thanks again to the Taylor’s) so if you have one this is super easy to make with it, and you can follow the timed directions for mixing if you have the cookbook.   If you don’t – just do what I used to always do and improvise.

1/2 cup shortening.  (I always use the organic vegan shortening from Whole foods.)

3/8 cup agave or 1/2 cup pure maple syrup (recipe calls for 1/2 cup sugar.  I use agave instead and for every 1 part of sugar you replace it with 3/4 parts of agave.  I hope that make sense.  If not just use 1/2 cup – it shouldn’t be too devastating.)

2 eggs worth of Egg Replacer (3 tsp egg replacer whisked into 4 tbsp warm water)

1 cup all purpose unbleached flour

3/4 cup Kamut Flour (if you don’t have this you can just use regular flour, but you’re not uping the health factor by doing that)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 medium) mashed ripe bananas

1/2 cup chopped nuts of our choice – or not (walnuts or pecans are pretty standard)

Mix Shortening and Agave together very well (this is where it’s very handy having a mixer) – add in Egg Replacer and mix well.  In a separate owl mix Flour, baking powder, baking soda, and salt.  Combine half the flour and half the mashed bananas in with the wet ingredients and mix until just combined, then add the remaining flour and bananas and mix until combined.  Add nuts.

For bread pour entire mixture into a greased (I use the shortening) and floured 9x5x3 baking pan.  Bake at 350゜ for 40-45 minutes.

For muffins I use muffin paper cups, but you can also just grease and flour a muffin tin.  Spoon some batter evenly into your muffin cups and bake for about 20 minutes.  (Check at about 15 because I can’t remember how long I let them cook for exactly.)  It should make 12 good sized muffins.

Most important part to making these a healthy version is by using ALL organic ingredients.   Don’t skimp there – you can’t eat chemicals if you’re trying to eat healthy.  It’s virtually impossible.

Let me know if you make them how they turn out!  I have made both the bread and the muffins many times just to get rid of ripe bananas hanging around the house (hate it when bananas loiter) and I always get a great response.  Don’t tell anyone they are a little healthier than regular bread/muffins and they like it even more.  Sad, but true.

BREAD – Husband Rating 4 star:gold-stargold-stargold-star gold-star “Slather my tounge with butter and toss in the bread.”

MUFFINS – Husband Rating 3 star:gold-stargold-star gold-star “Why make muffins when you can make bread?”

so I don’t forget what inspried me…


I used this Giada recipe the other night to make what turned out to be a great dish!
Giada’s Pasta Primavera

Giadas Pasta Primavera

Giada's Pasta Primavera

It was a huge hit. I didn’t use the tomatoes because I forgot, but I did roast the veggies and use Brown Rice Pasta from TJ’S. Yum. Zeke made his famous Stuffed Pizza and I made a simple salad with Ann Gentry’s Vegan Ranch Dressing. (that’s another post. It’s so good!! You’ll never go back) My whole family was happy and full. Hard to do considering they are convinced that everything we eat is weird and gross.

Husband Rating 4 stars: gold-stargold-stargold-stargold-star “It’s-a guud.”

Tempeh Tots


This is a very new spin on the old classic Tater Tots!! I only tried it because I was CRAVING something fried (bad mood? Period? Over eating healthy? All of the above?) and I didn’t want to go the the store (as usual) so I took some Tempeh and sliced it really thin so it was in flat little 3 inch pieces – or the width of the Tempeh – and fried those little bitches up in mostly safflower oil with a splash of olive oil. I also salted them tot he point of no longer having a single healthy quality left to them and added a little herbamore salt too, just to be sure that I wasn’t going to get anything beneficial from them.
All I have to say is yum yum. I’m not a huge tempeh fan, so I always have to find ways to mask the taste when I’m cooking it. But this was GOOOOOOD, and it brought me right back to my bacholorette days of Orida Frozen Tatter Tots for breakfast lunch and hangovers. Oh the good old days. I do miss them for the food that I didn’t think about while shoveling it down my face.
But here’s a great way to get that “because I can” power back onto your plate if you don’t want to eat total crap out of the freezer section, but still want to feel like you’re being naughty.

Husband Rating 4 star: gold-stargold-stargold-stargold-star “This tater-less tot tickles the tongue with tantalizing taste. Totally.”


Country Style Yeast Free Bread


Zeke found this one for me on the Internet somewhere – sorry I can’t give it it’s due credit, but I changed it a bit anyway…



  • 3 cups flour – I used 1/2 Whole Wheat and 1/2 Unbleached White
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups soy milk
  • 1/4 cup Earth Balance


  1. Mix dry ingredients. (Don’t sift flour)
  2. Mix liquids and add to dry ingredients. Stir until there is no more dry flour.
  3. Depending on the humidity of the air where you live you may need a little bit more or less liquid.
  4. The dough should be moist but not sticky.
  5. It may take a few minutes for the flour to fully absorb the liquid, so don’t rush to add liquid or flour to it.
  6. Score lightly the surface in a diamond or X shape to prevent splitting of the crust.
  7. This is a country style bread that should be sliced thick.
  8. It is important not to overwork the dough.
  9. Shape into a ball or an oval, with oiled hands.
  10. Place on clean baking sheet.
  11. Bake for 40 minutes at 400F.
  12. Variations: Rub the dough ball with virgin olive oil and sprinkle sea salt and oregano for a focaccia flavor.
  13. For tea time add a tsp pure cane sugar.
  14. The liquid can be replaced for orange or other fruit juice if the bread is to be used for teatime and you can even add dried chopped fruits.
  15. For a savory bread the liquid can be tomato juice and you can add chopped sun-dried tomatoes to the dough.
  16. Sprinkling of seeds in the dough or on top of the bread is also possible.

I brushed the uncooked ball of dough with Olive Oil and sprinkled Sea Salt. It came out pretty yummy.

Husband Rating 4 star: gold-stargold-stargold-stargold-star “An interestingly unique take on a time honored favorite!”


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