The Philippine’s Purple Passion: The Purple Yam

I’ve lived in two major areas of the United States with large Filipino populations. As a you befriend members of the Filipino community and sit and dine with them there is one thing you are likely to see and that is the purple yam. The purple yam is naturally healthy but often it is used as the base of many a delicious dessert such as Ube Halaya and more.

According to Healthline.com– This tuberous root vegetable originates from Southeast Asia and is often confused with taro root. An indigenous staple of the Philippines, it’s now cultivated and enjoyed worldwide.

Purple yams have greyish-brown skins and purple flesh, and their texture becomes soft like a potato when cooked. 

They have a sweet, nutty flavor and are used in a variety of dishes ranging from sweet to savory.

What’s more, they are loaded with vitamins, minerals, and antioxidants, all of which may benefit your health. Click to see 7 Health Benefits.

Check out our Fun Cooking/Food Apparel

Monty’s Good Burger Has An Oscar Winning Moment with Vegan Activist Joaquin Phoenix

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Phoenix grubs with fiancé/ gregwilliamsphotography

Hungry after an Oscar win, Joaquin Phoenix enjoyed a plant based burger from Monty’s Good Burger on Sunset Blvd with his fiancé Rooney Mara.  Monty’s Good Burger originally as a pop-up food station at Coachella in 2018, then expanded to the Riverside Food Lab, a communal food hall that features other eateries and bars. In August 2018, Monty’s opened its first brick-and-mortar location with a restaurant in the Koreatown neighborhood. They are 100% plant based. 

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Phoenix and his entire family first became vegan back in 1977. Joaquin Phoenix, a longtime vegan activist and Mercy For Animals supporter, touched on his thoughts about the consumption of cow’s milk  animal cruelty at the Oscars.

A Page Six article stated:

After persuading the Golden Globes to go vegan, Joaquin Phoenix then convinced his powerful Hollywood agency, WME, to give up meat for the Oscars.

The agency threw its starry annual pre-Oscars party in Beverly Hills on Friday and offered stars including Leo DiCaprio, Jason Momoa, Wiz Khalifa and Miley Cyrus an entirely plant-based vegan spread.  READ MORE

Monty’s has locations in:

  •  Echo Park, Los Angeles. 1533 W Sunset Blvd, Los Angeles, CA 90026. HOURS: Sunday – Wednesday 11a – 11p.
  • Koreatown, Los Angeles. 516 S Western Ave,
  • Los Angeles CA 90020. HOURS: Sunday – Wednesday 11a – 11p.
  • Riverside Food Lab. 3605 Market St, Riverside CA 92501. HOURS: Sunday – Thursday 11a – 10p.

 

Ziggy Marley’s Spin on Pancakes, Healthy ‘Mancakes’ Recipe

I like pancakes, and so does my family, but they don’t have any real nourishment other than ziggymarley_mancakes-225x300the eggs. One day I said to my son, “You know what, today we’re not making pancakes. We’re making Mancakes”. Mancakes got more to it than just flour and water. Mancakes got to nourish. We put coconut oil in them, some pumpkin seeds, flaxseeds, chia seeds, sometimes walnuts. On Saturday mornings I’ll make my kids Mancakes with maple syrup as a treat.” —Ziggy Marley

MANCAKES
Serves 3 to 4, Vegetarian/Gluten-Free

INGREDIENTS
2 cups flour, or substitute gluten-free flour
2 tablespoons brown sugar
1/2 teaspoon salt
3 teaspoons baking powder
1 tablespoon pumpkin seeds, crushed
1 tablespoon flaxseeds
1 tablespoon chia seeds
1 tablespoon walnuts, crushed
2 eggs, beaten
4 tablespoons Ziggy Marley’s Coco’Mon Coconut Oil, or coconut oil of your choosing
2 cups water, or substitute coconut, soy, almond, rice, or whole milk

PREPARATION
Mix all dry ingredients together, then add eggs, coconut oil, and water and blend well.
Spoon batter onto a hot grill.
Once pancakes bubble, flip over and cook until golden brown.
Serve with maple syrup and enjoy!

READ MORE

Ziggy Marley’s Vegetarian Cookbook

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It can be difficult to find vegan recipes that offer the unique flavors of black cultures, but now there is a list of the top vegan cookbooks by black authors that highlight the need for diversity in these recipes and show that vegan cuisine can appeal to everyone.Ziggy-Marley-and-Family-Cookbook-e1556222796861-248x300

High on the list is the “Ziggy Marley and Family Cookbook,” with the subtitle “Delicious Meals Made With Whole, Organic Ingredients from the Marley Kitchen: There is no one better to teach home cooks how to make delicious Jamaican plant-based foods than Ziggy Marley, the eldest son of reggae icon Bob MarleyREAD MORE

Food Truck Wednesdays in Maryland

Hooray for Wednesdays! Yay! Fun! Fun! Fun! 

Why the cheers for the week’s “get over the hump day?” Well, it’s because in Maryland, there are tantalizing tastes just waiting to be discovered at Food Truck Wednesdays. This fiesta of food happens every Wednesday from spring to the end of October at the Arbutus Volunteer Fire Department in Arbutus, MD and Red Lion Hotel’s parking lot in Timonium, MD. 

The food trucks include all kinds of scrumptious local and international cuisine including: soul-food, Greek, Mexican, Korean, Indian and even dessert trucks. Here are just some of the food trucks who frequent the event:

  • The Gypsy Queen
  • Greek on the Street
  • Beef on the Street
  • Wanna Pizza This
  • Kommie Pig
  • Jimmy’s Famous Seafood
  • Farm to Charm
  • Mexican on the Run
  • Deja Roux

The Multi Cultural Cooking Network had the opportunity to catch up with one of the founders of the event, Chad Houck of H2 Markets. What a chat! We talked to him about the origins of the event, how the trucks are selected and what to expect in the coming months. Check out the interview above, and find out more information about Food Truck Wednesdays by going to FoodTruckNites.com.

Photo and video provided by Foundation Media Services

gypsy queen korean bbq

Eat your food on the run at Food Truck Wednesdays. Here is a Korean Beef BBQ Wrap from the Gypsy Queen food truck

 

 

Krimsey’s Cajun Kitchen

 

Crystal at Krimseys

Crystal A. Johnson, MCCN Editor/Food Critic

 

Has the catchy font of the sign lettering and the eclectic look caught your attention while driving down Victory Blvd in North Hollywood?  It caught mine.    Cajun, the first thing that came to mind was sausage and beans.   And probably, your mind drifted to some kind of seafood with rice.   Well, if I am right then we are both wrong.   Krimsey’s is a Vegetarian spot with delicious Cajun food.    The blond haired blue eyed diner next to me wearing a big smile raved about his smoky okra gumbo and cornbread and my dining partner was surprised how much she actually enjoyed her meatless Po Boy consisting of seasoned and battered hearts of palm served on toasted French Sourdough bread    And my Jambalaya was good, though a bit too much pepper to me.   However, I gave my leftovers to a friend and his complaint was that the dish was not spicy enough.   I believe too much pepper and whether it lack heat are two different things.   The portion size for dining in, ample.   What I brought to my friend was half of my plate.   I definitely would visit again and explore.  Maybe beignets next time!

Krimsey jambalaya

Location:

12900 Victory Blvd,

North Hollywood, CA 91606

Tel. 818-308-6166

For Krimsey’s Website Click Here

Inside Krimsey’s

Simple Deep Fried Olive Recipe

 

Deep frying is a sensation in the USA and it seems we leave no stone unturned from deep fried turkey to deep fried oreos to now the deep fried olive.  I first had a chance to taste this at the Los Angeles Times The Taste event.  I tried a version that was filled with sweet potato.  The recipe below calls for the use of blue cheese.

Pour enough oil into heavy large skillet to measure depth of 1 inch. Heat oil to 350°F. Roll stuffedolives in flour, then in egg, then in breadcrumbs to coat. Fry olives until golden brown, about 30 seconds. Using slotted spoon, transfer olives to paper towels to drain.

Photo by Crystal Johnson

Photo by Crystal Johnson

The Neely’s Creamed Collard Greens

Creamed collard greens

A few years I got the opportunity to interview Patrick and Gina Neely of the Food Network and we talked about a variety of things.  Among the recipes mentioned, was creamed collard greens.  I tried this recipe and it has been a winner for me. It puts a spin on the classic African American preparation of collards and gives a robust earthy taste to what would be the typical creamed spinach.

Ingredients

4 bunches collard greens, tough stems and ribs removed
4 tablespoons (1/2 stick) unsalted butter
3 cloves garlic, minced
3 large shallots, minced
2 cups heavy cream
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan

Click for Directions

See MCCN Editor’s Interview with the Neely’s. 

Baked Penne with Eggplant Pasta alla Norma

In honor of MCCN’s Anniversary Mario Batali has provided his favorite recipe for Baked Penne with Eggplant Pasta baked-penne-with-eggplant1-300x225alla Norma. Recipe courtesy of Mario’s book: Molto Italiano (ecco 2005)

The success of this dish relies on the quality of the eggplant. Older, larger eggplant tend to hold bigger seed pockets and can be bitter, so look for small- to medium-sized eggplants, of any variety. If you cannot find ricotta salata, try a young pecorino or provolone.

Makes 6 servings

INGREDIENTS

  • 2 Pounds small to medium eggplant, cut into ¼-inch-thick slices Salt and freshly ground black pepper.
  • 6 Tablespoons extra-virgin olive oil
  • 1 Pound penne
  • 2 Cups Basic Tomato Sauce (see below)
  • 1 Cup Toasted bread crumbs
  • ½ Cup freshly grated pecorino romano
  • An 8-ounce of ricotta salata, for grating

DIRECTIONS

Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.

Meanwhile, in a 10- to 12-inch sauté pan, heat 3 tablespoons of the olive oil over medium-high heat until almost smoking.

Working in batches, sauté the eggplant slices, seasoning them with salt and pepper, turning once, until golden brown on both sides.

Transfer to a plate lined with paper towels to drain.

Preheat the oven to 375° F.

Grease a 9-by-12-inch baking dish with 1 tablespoon of the olive oil.

Cook the penne in the boiling water for 2 minutes short of the package instructions; it should still be quite firm.

Drain and rinse under cold water until cool. Drain very well, place in a large bowl, and toss with 1 cup of the tomato sauce.

Cover the bottom of the baking dish with ¼ cup of the tomato sauce. Top with half the bread crumbs, then add half the pasta.

Arrange half of the eggplant slices, overlapping them slightly, on top of the pasta.

Dot about ¼ cup of tomato sauce over the eggplant, and top with half of the pecorino and half of the basil.

Top with the remaining pasta, arrange the remaining eggplant over the pasta, and dot with the remaining tomato sauce.

Sprinkle with the remaining pecorino and basil, and then the remaining bread crumbs, and drizzle with the remaining 2 tablespoons olive oil.

Bake for 45 minutes. Let rest for 10 minutes before servings.

Place a generous portion of pasta on each plate, grate ricotta salata over, and serve.

Basic Tomato Sauce Recipe courtesy of Molto Italiano (ecco 2005)

INGREDIENTS

  • ¼ cup extra-virgin olive oil
  • 1 Spanish onion, cut into ¼-inch dice.
  • 4 cloves garlic, thinly sliced
  • 3 tablespoons chopped fresh thyme
  • ½ medium carrot, finely shredded
  • Two 28-ounce cans whole tomatoes.
  • Salt

Makes 4 cups DIRECTIONS

In a 3-quart saucepan, heat the olive oil over medium heat.

Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes.

Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes.

Add the tomatoes, with their juice, and bring to a boil, stirring often.

Lower the heat and simmer until as thick as hot cereal, about 30 minutes.

Season with salt.

The sauce can be refrigerated for up to 1 week or frozen for 6 months.