Correct me if I’m wrong, but I believe that the rough translation of sangria is: “awesome dinner party.” Is it a coincidence that John and I seem to have the most fantastic dinners with friends whenever we serve this spectacular sangria? Or that the food tastes extra delicious when accompanied by a big glass of this luscious, subtly sweet, ruby-colored nectar of the gods? I think not. And if you’re wondering what this has to do with Operation Carnivore Conversion, well, let’s just say that when John has a glass or three of this divine elixir, he’s far more willing to try new vegan dishes that he might otherwise deem as “suspect foods” when he’s not so well lubricated.

Whenever I make this, it disappears in a flash and everyone begs me for my secret recipe, and now I’m finally sharing it. Make some tonight and bring on the smiles!

Cimeron’s Spectacular Sangria

Serves: 6

– 1 bottle dry red wine – I’ve found that Italian sangiovese works best
– 1 bottle dry white wine – my favorite for this recipe is sauvignon blanc from New Zealand
– The juice of one lemon, preferably a meyer lemon
– 1 cup sugar
– 1 lemon, thinly sliced into circles or half moons and seeded
– 1 seedless orange, sliced into half moons
– A large handful of sliced strawberries, pineapple or nectarines

In a large pitcher, pour in the wines, sugar and lemon juice. Stir well until all the sugar has dissolved. Toss in the sliced lemon and orange. Cover and refrigerate for at least 6 hours, but preferably overnight. An hour or so before serving, add the other sliced fruit (strawberries, pineapple or nectarines). When you’re ready to serve it, toss in some ice cubes. Enjoy!

Hi everyone! Sorry for the lapse in posting – the carnivore and I took a last-minute mini-vacation to Maui to kitesurf the huge waves and stand-up paddleboard with the humpback whales, which was amazing! With so much exercise, we worked up huge appetites every day and it was challenging to keep John away from animal-based foods. But luckily the tropics provided some great inspiration for a delicious new vegan dish that is incredibly flavorful, packed with protein, filling and utterly satisfying to Mr. Meatlover: Teriyaki Pineapple Quinoa. I tell ya, it’s like biting into a Hawaiian sunset! This recipe is simply bursting with flavor. Mmm, the vibrant, slightly sweet, sunshiny flavor of pineapple, tangy teriyaki, savory red peppers and green onions blend together with supergrain quinoa to produce a fantastic and unique dish that’s great for lunch or as a side-dish.

The secret ingredient is grilled pineapple. I like to marinate mine in teriyaki sauce overnight since it infuses into the flesh of the fruit so well, but when I leave my brain on the beach and forget to marinate, well, it still works great if you just drizzle it on the pineapple slices right there on the grill.

For some reason, anything involving a grill seems to make most carnivores grunt with delight (you’re picturing a caveman right now, aren’t you?)  And lucky for us, the grill makes the pineapple even more delicious by caramelizing the sugars in the fruit to produce a most luscious flavor. And with 20 grams of protein in just one cup of quinoa, this dish will provide you with plenty of fuel to recharge your muscles. I just made this dish again last night to see if my carnivore likes it as much at home as he did in Maui, and he did! “Anything with pineapple is awesome,” he said. Wow, the lure of pineapple even got him to eat quinoa, which I was scared he’d label a “hippie food,” but it looks like this recipe is truly a keeper with Captain Carnivore…and also with me!

Teriyaki Pineapple Quinoa

Serves: two as a meal, or 6 as a side-dish

From fridge to table: about 25 minutes

Ingredients:

1 cup quinoa
6 oz (3/4 cup) pineapple juice (canned is fine)
1 1/4 cup water
2 tbsp soy
1 red bell pepper, seeded and chopped finely
2 clove garlic, chopped
1 jalepeno pepper, seeded and chopped
2 green onion (aka scallions), chopped, including white part
1/2 cup fresh basil, finely chopped
1/4 cup pine nuts or chopped cashews
1/4-1/2 cup of a thin teriyaki sauce for drizzling on the pineapple or for marinating

1 pineapple, skinned and cored, and sliced into 1/2″ thick slabs, drizzled with or marinated in teriyaki, then grilled. Then chop it up up to make 1 cup of diced grilled pineapple. (If fresh pineapples aren’t available where you are, you can grill up canned pineapple and it’s quite good).

Cook the quinoa first (and while doing that, you can also grill pineapple to save time – see below). In a medium saucepan, mix together quinoa, pineapple juice, water and soy sauce and bring to a boil. Then reduce heat to simmer (on my range, that’s about a 2 on the dial) cover and cook until all the liquid is absorbed, which takes about 15-17 minutes. Remove from heat and keep covered for 5 minutes. Then fluff with a fork and set aside.

Meanwhile, heat up the grill to medium-high. Place the marinated pineapple on the grill, or if you haven’t marinated it, just drizzle some teriyaki sauce on both sides of each slab. Grill for a few minutes until nice grill lines appear on the fruit and it’s getting slightly charred around the edges, then flip it and grill for a few minutes on the other side. It should look like this:

(Oh man, can’t you just taste the tangy, sweet grilled pineapple? I want some right now!)

Once you grill it, steal a slice while no one is looking – it is divine. It’s got a deep, lush, powerfully wonderful flavor. Chop up enough to make 1 cup and save the rest to have as a side dish for another meal – it’s so insanely good! Or just hide it in the back of the fridge so you can have it all to yourself when no one is looking. 🙂

In a fry pan, heat a little bit of olive oil – about 1 tbsp does the trick – over medium heat. Toss in the red pepper, jalepeno and garlic and saute for a few minutes until the red pepper turns orange. Add the nuts and scallion and cook for 2 minutes. Then add the cooked quinoa, basil and chopped grilled pineapple. Stir well and cook for 2 minutes more to blend flavors, then serve while hot. Take a bite and close your eyes as you are transported to a tropical beach where you’re listening to the waves lap the white sand beach, feel a warm, ginger-scented breeze on your face and watch whales frolic as the sun sets on another perfect day in paradise.

Is it unhealthy to be head-over-heals in love with a meal? Before you call for an emergency psych consult and fit me for a tight fitting jacket with extra long arms, let me explain my infatuation with Thai red curry. See, it’s the meal that has it all! First of all, it only takes *15 minutes* to prepare, start to finish! The silky smooth sauce has luscious savory-sweet flavors with just the right amount of spicy heat. It’s rich enough to satisfy the most hardened carnivore. The flavors of the sauce blossom in your mouth, and since it’s thick, it’s easy to hide lots of healthy vegetables in it. And the addition of pineapple also adds a surprising, sweet burst of flavor to keep your palate interested with every bite.

Thanks to jarred Thai red curry paste, this is my go-to dish when I’m feeling really lazy but we still want to eat a delectable, flavorful meal. When I want to mix it up a bit, I sub in Thai green curry paste for the red curry, which has a mellower, earthier and equally alluring flavor that’s a little less spicy. And yes, it’s carnivore tested and carnivore approved: John loves Thai curry! He likes it so much that sometimes I can sneak in a handful of tofu cubes without him noticing, which is cause for much rejoicing. So can you blame me for being crazy about Thai red curry?!

(Well, you might still want to have me committed when you read the story about my attempt to make red curry paste from scratch, which is below the recipe).

Cimeron’s Vegan Version of Thai Red Curry

From prep to plate: 15 minutes!

Serves: 3 big eaters, or 4 people who have had an appetizer

Cooked rice (I prefer basmati since it’s so fragrant and has a lovely hint of nuttiness)

In a medium saucepan over medium heat, blend the coconut milk and red curry paste until the paste is fully integrated and the coconut milk turns pinkish red. Once it’s heated through, add the salt, brown sugar and broth. Stir and bring to gentle boil. Add the mushrooms, red bell pepper, tofu and pineapple, stir well and cook for a few minutes. Test the mushrooms – when they’re soft, add the baby corn, asparagus and basil. Cook just until the asparagus is tender but still crisp in the middle. In a bowl, serve atop rice and prepare yourself for a loud chorus of “omm nom nom nom!”

Note: The pineapple and shitake mushrooms really add a lot of flavor, depth and a unique flavor to this dish, so I think those are pretty essential. However, you can swap out some of the other veggies for your favorites, like broccoli and sugar snap peas.  Get crazy!