In April, I had the pleasure of meeting Le Anne Lindsay at a women entrepreneur’s networking meeting. Le Anne is the writer/editor of Tinsel & Tine, a Philly-based blog featuring news about Philadelphia film and theater events, as well as culinary event commentary. Shortly after the networking event, Le Anne contacted me about highlighting MooreBetterFood in a more in-depth interview.
Now, what you should know is Le Anne is not your average writer/blogger. She’s creative in her approach to entertainment and food, so she brought some women with her to record the interview for a more well rounded perspective. She brought drawtographer, Diane Roka, who’s gifted at drawing images that capture a person’s essence and passion, and videographer, Jessica Lucky (yes, that’s her real name) to record the interview.
Who knew anyone could have this much fun being interviewed, drawn and videotaped?! Fortunately, I got the chance to show my appreciation to these awesome women, and dispel any myths that healthy food cannot be delicious and satisfying, by serving up some MooreBetterFood favorites. Sunny Carrot Ginger soup paired with Zucchini Muffins. The muffins are delightful on their own but are even better paired with decadent molasses butter.
Sunny Carrot Ginger Soup (adapted from a recipe by Janice Gill)
Makes 6-12 servings
3/4 c. onion, minced
1/4 c. gingerroot, minced
1 tbsp. unsalted butter
1 tbsp cold pressed, extra virgin olive oil
6 c. water or vegetable stock
1 1/2 lbs. carrots, sliced
1/4 c. unsalted butter
1/4c. All-purpose flour
1 c. light cream
Zest of one orange
Salt & pepper
- In a medium saucepan, add1 tablespoon butter, 1 tablespoon olive oil, onion and gingerroot, and cook over moderate to low heat until the ginger is fragrant and the onion is softened.
- Add water or vegetable stock, carrots & sugar, and bring to a boil. Cover and simmer for 35 to 40 minutes, until carrots are tender.
- In a large saucepan, melt the remaining butter over moderate heat and whisk in flour to make a roux. Reduce heat and cook about 4 minutes until it becomes foamy and slightly thickened.
- In a blender, puree soup mixture in batches, (no more than ¾ full at a time).
- Pour pureed mixture into large saucepan with roux, and stir until smooth.
- Add orange zest, cream, and salt & pepper to taste.
- Gently simmer at least 5 more minutes, careful not to boil.
- Serve and enjoy!
Yield: 8 cups
*To get the best flavor and nutrients from this soup, use organic ingredients.
Zucchini Bread (recipe courtesy of Chef Christina Martin, Vegan Commissary)
¾ cup whole-wheat pastry flour
¾ cup unbleached white flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp sea salt
½ tsp ground ginger
½ tsp cinnamon
¼ c safflower oil
½ c maple syrup
¼ c unsweetened non-dairy milk
¼ c apple juice
1 c grated zucchini
½ c walnuts, toasted and chopped
Preheat oven to 350 degrees. Oil a standard loaf pan or muffin tin. Set aside one tablespoon of grated zucchini for garnishing the top(s).
Mix dry ingredients in a large bowl. Whisk wet ingredients in a medium bowl and add to dry. Stir just enough to incorporate all ingredients, and then stir in zucchini and nuts.
Transfer mixture to a loaf pan and distribute remaining zucchini over the surface. Bake until golden, about 45 minutes. (20 minutes if making muffins.)
Allow loaf to cool in pan for 10 minutes, then turn out and let cool on wire rack.
4 tbsp unsalted butter or non-dairy butter
1 tbsp maple syrup
1 tsp molasses
Pinch sea salt to taste
Bring butter to room temperature, whisk with other ingredients until smooth.
It was so much fun to be interviewed/videotaped/drawn. But more than that, it was so enjoyable to meet these three amazing and talented women. What do you serve to company you want to impress? Leave a comment in the Comments Section and let me know.
To read the Tinsel & Tine interview, go to www.tinseltine.com/p/in-spotlight.html.
For more from Le Anne Lindsay and Tinsel & Tine check out: www.tinseltine.com
To see more of Diane Roka’s work, check out: