FOOD fit for a Rockstar

Deena Kamm's recipe book and always evolving food philosophy

Orzo Salad


This was a quick salad I made with random items in the fridge (where 50% of my ideas come from) when my mother in law was over and I hadn’t planned out any food because I too busy with the Whopping Cough.  Suddenly I realized it was the middle of the day and there was nothing to eat for lunch.  So I threw this big pasta salad together with fresh veggies and pantry stuff in about 15 minutes.  Super easy and it was so good I made it the following weekend for a BBQ we were invited to.  Here’s what I did:

Boil one package of Orzo Pasta, drain, rinse, throw in a big salad bowl.

While the pasta is boiling, put a steamer pot over the water and quickly steamed cut up carrots (2 or 3 medium), and broccoli (about 1 cup cut up small)… throw those in.  (or steam them separately – cut them small, thin, and evenly so they cook fast)

One cut-up yellow (red, green, whatever) bell pepper

3/4 cup chopped Kalamata Olives

Cheese of your choice – I used low fat string cheese because that’s what I had in the house – I just cut it into bite sized rounds.  about 1 cup or so.  Whatever ratio you like.  It’s a salad – who cares?

2-3 leaves of finely cut up Kale.  Health it up – you won’t even taste it and it looks great!!

mix together with some olive oil and red wine vinegar.  I also added sea salt, and Braggs 24 seasoning (love that stuff).

The longer it sits the better.  Overnight is great, but eat it cold or right after you make it when it’s still slightly warm. The thing is – put whatever you want or like in this, and do whatever you want with it.  It’s salad.  Be adventurous.  Great replacements are vegan cheese or Ume Plum vinegar, Sesame Oil, rice pasta… the list goes on.  I imagine every time I make it will be a slightly different dish.  But the above ingredients worked great the first time!!

Remember: ALWAYS USE ORGANIC EVERYTHING!!!  If you have the money to buy diet pills, fancy face creams, detox powders and $150 jogging shoes, you can buy organic food.  It’s more important for your health than anything else you will spend money on!!!

Husband Rating 5 star:  gold-stargold-stargold-stargold-stargold-star “Yum.”

EASY Chocolate (Vegan) Pudding!!


I know it’s been a long time since I’ve posted anything.  I moved, got busy learning all the things that go with being in a new state, went on a few trips, joined a few bands, got the Whopping Cough, recovered, all while taking care of my boys, maintaining our company, and trying to figure out how to decorate 1400 more square feet with no extra money.  Poor me.  Life is good, but it’s in no small part due to the beautiful, (ORGANIC!!) delicious food we eat!!

I originally started this blog so that I would have my recipes with me everywhere and anywhere.  It quickly turned into a great way to give them away when someone asked me how I made something – now I just send them here.  But I’ve been recently inspired by my cousin Ciddy who is an active and very vocal Vegan.  Although I’m not quite as committed as she is to spreading the word, I do believe that a big part of the reason people don’t eat Vegan is simply because they don’t know how.  They think it’s carrots, celery, iceberg lettuce and french fries.  So I’m going to try to start posting more of my ideas and recipes – some of which I have spent months figuring out… like this one!!!

Vegan, sugar-free, protein heavy Chocolate Pudding! My son LOVES it and I make it for him about twice a week, especially at those times when I just can’t get him to eat a balanced diet.  He can be so “2” sometimes!

Here it is – SUPER easy – takes about 5 minutes to make, and once you do it you can adjust all the amounts to suit your taste.  I actually never measure – I just throw stuff in and use my nose to figure out what I need more of.  But here’s a good start:

1 – 14oz package vacuum-packed firm silken tofu (Note: it must be Silken and I would stay away from any brand other than M0ri-Nu.  I have tried other brands and they end up tasting and smelling WAY too Tofu and not like a desert at all.  Pretty gross actually.  Mori-Nu is what I use for my dressings and other creamy dishes.  It’s good stuff – you can keep it in the cupboard for months and it’s high-high in protein.  I usually get it from Whole Foods.  It’s in the Asian Foods isle with the macrobiotic stuff.)

3 TBSP Organic Cocoa Powder

1/2 Cup Organic Maple Syrup or Organic Raw Dark Agave or any combo of the two

1/4 TSP Organic Cinnamon

Dash of Sea Salt

Dash of Organic Cayenne Pepper to taste (optional)

I put all of these ingredients into a glass Pyrex measuring bowl and use a hand blender to emulsify it.  You can use a regular blender, but it wont come out as smooth.  I emulsify it until it’s SUPER creamy and pudding like.  I don’t think you can over do it – but I wouldn’t try.  Once it looks creamy and puffy and smooth you’re done.  Then I usually pour it right into individual dessert dishes and refrigerate, but sometimes my son eats it right when I’m done and he doens’t seem to care that it’s room temperature.  I have also found that you can freeze it for an hour or so and it tastes more like frozen chocolate yogurt.  I love it like that.  Freeze it too long and you’ll have to let it defrost a bit before you eat it – but it’s good that way too.  This recipe makes about 3-4 servings. I usually just get 3 servings, but you could stretch it to 4 if you had to.

Here’s a picture of my beautiful boy enjoying his favorite part of dinner…

One of these days I’m going to try it with banana instead of chocolate.  If you do let me know how it comes out and what you did.

Enjoy your guilt-free, good for you pudding!!

Husband Rating 4 star:gold-stargold-stargold-stargold-star “Beats the pudding out of the $8 M Cafe version.”

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.”

Holiday Granola

Photo by Zeke K copyright 2009

Photo by Zeke K copyright 2009

What makes it Holiday Granola?? Nothing but the bow I guess, AND it just happens to be what I made and gave out as gifts this year to friends. Zeke wants it to be my new tradition, but as you know you it’s not a tradition until it’s been done a few times, so… time will have to tell.

In the meantime (so much time in this post) here’s what was in it if you got it, or if you want to know what Zeke eats for breakfast EVERY SINGLE DAY!!!! (It’s too much sweetie. You need to shake it up)

preheat oven to 325゜

4 cups of uncooked oatmeal

1/2 cup rasins

1/4 cup dried cranberries (or dried cherries, or blueberries… whatever you like)

1/2 cup spelt flakes (I get these from whole foods. They are made by Arrowhead Mills and they are good. I like all Arrowhead Mills products, especially their flours.)

1/2 cup coconut

1/4 cup ground flax seed (I love Bob’s Red Mill)

1/4 cup cornmeal ( I usually use Blue Corn Meal from Arrowhead Mills. More nutritional value in the blue I think.)

1/4 cup sunflower seeds

1/4 chopped walnuts

1/4 cup chopped almonds

1/4 cup safflower oil

1/4 cup agave

1/4 cup maple syrup

2 teaspoons vanilla extract

Mix all dry ingredients together in a big bowl. Mix all wet ingredients together with a whisk and pour into big bowl of dry ingredients stirring it up so it’s all coated. Spread it all onto a large cookie sheet in an even layer and bake it at 325 ゜ for about 20 minutes, take out and mix it up and respread in an even layer and bake for another 10-15 minutes or until golden brown on top. Careful – it burns quickly once it’s done so keep an eye out once you hit about 25-30 minutes.

Husband Rating 5 star: gold-stargold-stargold-stargold-stargold-star “Take a holiday from your ordinary granola and crunch into happy goodness”

Vegan Ranch Dressing that’s better than any Ranch out there!


I got this recipe from the RFD cookbook, but I have made some changes to it because I don’t usually have some of the stuff it calls for.  So I can’t take the credit for this (like most of the stuff on this blog.)

This is for my Momma, who keeps asking me for it, and Ms. Mundy who also keeps asking me for it. Here you go, ladies:

3/4 cup veganaise

4 ounces vacuum-packed firm silken tofu (okay – this can be tricky to find but it HAS to be Mori-Nu Silken – it does NOT have to be firm though.  And buy the organic one!!!! It will last in your cupboard unopened for ages so buy it if you see it even if you’re not going to need it right away. I have only ever seen it in health food stores and Whole Foods. It’s not refrigerated so it can be tricky to locate. It’s usually in the Asian Food section. Ask someone. Don’t bother making this recipe without it. Trust me – I’ve tried. Gross.)

1/4 cup minced onion

1/4 cup unsweetened plain soy-milk (I use whatever non dairy liquid I have in the house; almond milk, rice milk, etc… Just make sure it’s not flavored.)

2 tablespoons fresh lemon juice (1 lemon)

2 teaspoons Dijon mustard

1 teaspoon minced garlic

1 teaspoon onion powder (or double up fresh onion)

1 teaspoon vegan Worcestershire sauce (or you can replace that with 1 Tsp white wine/champagne vinegar)

1 teaspoon agave

1/2 teaspoon celery seed

1/4 teaspoon sea salt or more if you have a problem with salt like we do.

1/4 teaspoon white pepper or fresh black pepper (I don’t usually use this because Zeke hates pepper these days, but I love it in this recipe and load up on it when he’s not involved – which is never.)

fresh chopped chives

Mix all ingredients but the chives in a food processor or a blender until smooth. (Add in chives after this step.) I have stopped wasting time chopping and dicing and just put it all in my Cuisinart and blast it until it looks like salad dressing.  Saves TONS of time and makes no difference as far as end result.

Make about 2 hours ahead of time if you can, and up to 2 days in advance if you think you are going to eat most of it shortly after.

We use it for salad, pizza crust, chip dip, sandwiches… whatever you use traditional ranch for. It’s SO good!!!

Husband Rating 5 star: gold-stargold-stargold-stargold-stargold-star “Thanks to the garlic no one will ever kiss you again.  Thanks to the taste you won’t care!”

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