Blog: Everything


In the spirit of REAL food, EVOL will be featuring recipes from employees, fans, armatures, professionals and people who just like food! This week’s recipe comes from Veronica Sheppard’s blog, The Vegetarian Ginger. Veronica is an accomplished amateur chef and photographer; her work speaks for itself! Find more from Veronica at:  thevegetarianginger.wordpress.com.

Slow Cooker Eggplant, Potato & Mushroom Curry

Since my exams have finished I’ve had lots of time on my hands for the winter break. So I decided to tackle a slow cooker recipe; something I’ve never done before and it was a little scary. When it comes to curry, I’m a little bit picky and there should be lots of thicker sauce, veggies and tons of flavors. This isn’t exactly a traditional curry because there’s no curry powder or paste in it, but with the cumin and fresh ginger it makes up for it.

Slow cookers are great if you’re short on time as well. If you prep ingredients the night before, you can toss everything together in the morning, cook it for hours and hours, and then come home to a ready dinner. I was afraid that if I cooked it too long it would dry out and all the ingredients would be a little gross, but to my surprise they turned out really well.

Ingredients

Serves 4-6

  • 2 tbsp. vegetable oil
  • 1 large eggplant, peeled, cut into 1-inch cubes and sweated (See method to learn how to sweat an eggplant)
  • 3 potatoes, peeled and cut into 1/2-inch cubes
  • 8 white button mushrooms, quartered
  • 2 small white onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp. ground cumin
  • 1 tsp. black pepper
  • 1/2 cup red pepper, chopped
  • 1 540mL can of tomatoes including juice, chopped
  • 1 tsp. lime juice
  • 2 tsp. fresh ginger, grated
  • Salt to taste
  • 1 bay leaf

Method

How to Sweat an Eggplant:

Once it is peeled and cut into cubes, lightly salt them. Let rest for an hour, then press out excess liquid with a paper towel. This brings out the bitterness in the eggplant.

In a large skillet, heat vegetable oil. Cook eggplant until lightly brown, and then move eggplant to slow cooker. Mix in the potato and mushrooms with the eggplant.

In the same skillet, add onion. Use extra oil if necessary. Cook for roughly 3 minutes until the onions begin to soften, add garlic, cumin and pepper. Cook for another minute, add the red pepper. Let sauté until all the ingredients look softened; add tomatoes with juice, lime juice and ginger. Bring to a boil, mix in with the rest of the vegetables in the slow cooker. Add salt to taste and place in bay leaf.

Cover the mixture and set the slow cooker to “low” and cook for 8 hours, or set to “high” and cook for 4 hours. The curry should be ready once the potato is easily pierced with a fork. I cooked mine on high.

Enjoy!! – Veronica

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Phil, our founder and leader, has a passion for food that goes far beyond frozen burritos, pizzas and gluten-free bowls. Phil’s food brightens up the office on a regular basis, brings everyone around the kitchen table and gets all of to think about how food affects each of our lives. Phil’s culinary mastermind is what brought EVOL to life but this same mind must feed his family.

In the spirit of creating real, fresh, delicious, healthy, and outrageously good-looking food here is a recipe from Phil’s personal collection. Over the coming months you will see recipes from all of our community, friends, family and co-workers. I hope that all of our passion for amazing food is evident. Get cooking!

Ingredients:

For Sea Bass:

  • 2 4-6oz. pieces Patagonian Toothfish (AKA Chilean Sea Bass)
  • 2 Tbs Olive Oil
  • Salt and Pepper to taste

For lentils:

  • 1 cup dried French lentils
  • 3.5 cups water or stock to cook lentils
  • Handful of chopped kalamata olives
  • 1 lemon
  • 4Tbs olive oil
  • 4 whole artichoke hearts – quartered
  • 1 fennel bulb – halved, cored, and shaved thin
  • 4 hearts of palm – cut into 1/4″ coins
  • 1/4 cup chopped flat leaf Italian parsley or other herbs (tarragon, basil, chervil, etc…)

Method:

Heat oven to 450*F and set rack to upper position in oven, close to broiler.

Remove fish from cooler, pat dry, and season both sides liberally with salt and pepper.  Set aside.

Rinse and pick through lentils.  Combine 1 cup lentils with 3.5 cups water, stock, or combination of the two.  Season the lentils with salt and pepper.  Bring to a boil.  Reduce to a simmer.  Simmer the lentils for approximately 30 minutes or until tender but not mushy.  Drain lentils and allow them to cool to room temperature.  Combine drained cooled lentils with artichoke hearts, kalamata olives, shaved fennel, hearts of palm coins, chopped herbs, salt & pepper to taste, juice of 1/2 lemon, and approximately 4 tablespoons good quality olive oil.  Mix and set aside.

Heat a NONSTICK sauté pan over high heat with approximately 2TBS oil until shimmering but not smoking.  Place fish cutlets in pan and do not move for approximately 2 1/2 minutes.  Flip fish and immediately transfer to oven.  Cook for additional four minutes or until top of fish is golden and caramelized and fish is flaky and just cooked through.  Remove fish from oven.

Place lentil salad in center of plate and top with cooked fish.  Serve with lemon wedges and an additional drizzle of your best olive oil.

Enjoy!

 

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I love to cook.  But during the week I rely on weekend leftovers, sandwiches, quick salads, and cans of this and that to creatively make quick healthy meals.  The weekend is my time to embrace my love of made from scratch cooking – and typically, it’s not something elaborate I dream about cooking.  It’s something purely simple – something that allows me to channel my obsessiveness into a specific craft:  making a perfectly clear homemade chicken stock from leftover roast chicken bones or fresh naturally leavened sourdough.

Pan frying a BIG Burrito while making chicken stock and roasted pumpkin seeds

This weekend, in between rounds of tilling my soil with leaves and compost, I was shuttling into my house to check on my fresh chicken broth and roasted pumpkin seeds – making sure the seeds didn’t burn and that the stock didn’t boil – all the while, making sure my three year old was safely climbing the pine tree in our backyard.  After a few hours of this, I was exhausted and realized I hadn’t eaten much that day.

I ran out to my trusty chest freezer and grabbed an EVOL BIG 11 oz Spicy Steak Burrito.  I realized I had some leftover Frontera Enchilada Sauce in my fridge (which we love), so I decided to microwave the burrito, then give it a quick pan-fry in a saute pan to crisp it up, and then top it with the leftover sauce.  My wife Deborah realized we had some aging avocados so we whipped up some fresh guac too.  The resulting pan-fried smothered burrito was just what the doctor ordered.  Deborah and I shared it and I was re-fueled to finish my long day of yard work and cooking.  And the roasted pumpkin seeds, homemade stock, and fresh bread were all delicious.

An EVOL Big Spicy Steak Burrito smothered with enchilada sauce and topped with fresh guacamole

What’s the moral of the story?  Go try a BIG EVOL Burrito!  They are my favorites by far!  Huge chunks of meat, lots of spice, and a size that will keep you from bonking on those long hectic weekends.

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“Recycle –> Reuse –> Rethink.”

We’ve all heard the phrase…and I’d venture to say most of us hit the first two: we “recycle,” we “reuse.”  But are we “rethinking?”

The EVOL Sustainability Team’s recent tour of Boulder’s Eco-Cycle Recycling Plant prompted me to think: What do we really know and think about recycling?  Am I thinking enough about my impact on a daily basis?  What does “rethinking” mean to me?  Furthermore…is “think” even a word anymore since it’s starting to sound funny?  :)

The team was privileged to tour Boulder’s Eco-Cycle facilities, guided by Leigh, their Community Campaign Coordinator.  Our first stop…CHaRM.

CHaRM = Center for Hard to Recycle Materials.  It opened in 2001 and was the first facility of its kind in the nation (now there are ~3 others). CHaRM collects unusable materials like electronics and plastic bags for recycling and reuse.

I was surprised by not only the variety of products they collect, but the way in which they recycle them, as well.  For example, they collect cooking oil which can be used as biodiesel.  They collect old cords…the metal inside = scrap metal. Old TV’s, printers, vacuums, small household appliances?  All of their parts can be broken down to harvest the recyclable materials and responsibly dispose of hazardous substances, such as lead or mercury, which could contaminate ground water when landfilled.

Eco-Cycle’s work to make all of this happen is truly impressive.  Providing the facility is only one step; they have done and continue to do their homework to understand how they can responsibly recycle materials they collect (i.e. they recycle all of their electronics domestically).  Their efforts to “rethink” recycling lends to achieving their goal of adding one category per year for Boulder residents to recycle.  Scope out CHaRM’s awesome, informative website!  http://www.ecocycle.org/charm

Our next stop…the Single Stream Recycling Center.  Single Stream Recycling allows consumers to put all recyclable products into one disposal bin. Waste such as plastic, paper, glass, metal and electronics is later sorted by machines at the main recycling center and recycled for further use as another product.

 

Before seeing the operations first-hand, we watched an educational video starring Mr. Can, who explained what we’d be seeing…and WOW, was it helpful!  Fortunately for you, the video is available on-line so you can see what it’s all about, too!

http://www.youtube.com/watch?v=ko18FSDQTsk&feature=player_embedded 

http://www.youtube.com/watch?v=d_5kPa6XiZw&list=UUxQtdz0sYjdnlc_XohzimZQ&index=11&feature=plcp

Eco-Cycle’s state-of-the-art facility was much like CHaRM – impressive and eye-opening.  All of us agreed seeing the recyclables in such mass made us think (there’s that word again) of our use and how we could make a difference, not only in our personal lives, but at EVOL, as well.  As a manufacturer, it is our duty to act responsibly, transparently and to minimize our footprint.  The Sustainability Team, aka the “Responsibility rEVOLution,” is devoted to understanding our business in its current state and thinking of and implementing ways to improve.

 

As a consumer, we owe it to ourselves and our world to rethink; to learn more about recycling and how we can make simple differences every day.  Eco-Cycle does a wonderful, thorough job of providing literature on their website…the knowledge is at your fingertips…and the time to rethink is NOW!  http://www.ecocycle.org/a-zguide

 

Happy Recycling!

 

love,

evol

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The EVOL sampling program is picking up steam! Our shiny new trailer is running like a champ, and we’re spreading the love all over the state!

Trailer setup in Telluride

Here’s a “sample” of some of the events we’ve been to lately:

Boulder Tri Series - Thousands of athletes pushed themselves through a challenging series of triathlons including the 5430 Sprint Triathlon, the Boulder Peak Triathlon, and the Ironman 70.3 Boulder. We were there at each event to help refuel these triathletes with delicious burritos at the finish line.

Swim, Bike, Run, Burrito

Fitness on the Rocks - One of the largest workouts ever assembled at one of the most physically challenging exercise locations in America – Red Rocks Amphitheater. All proceeds benefitted the Mile High Down Syndrome Association. Over 8,000 people came together to break a sweat and have some fun!

Fitness on the Rocks was bumpin!

First Friday with Icelantic Skis - The guys over at Icelantic are “finding their rhythm” this ski season and EVOL Foods has been a part of kicking it off! Icelantic makes innovative skis with cutting edge graphic art, and their monthly First Friday parties do not disappoint! Live music, free beer, and free burritos.. What’s not to love?

First Friday at Icelantic

USA Pro Cycling Challenge - This was our trailer’s maiden voyage! Loaded up with over 20,000 burritos, we took the journey that started in Durango and continued at the finish lines in Telluride, Crested Butte, Aspen, Beaver Creek, Colorado Springs, Boulder, and Denver. We were basically part of a traveling circus! The amount of day-to-day logistics put into this event was incredible, and the energy from the fans at each finish line was amazing!

The crowds were fired up!!

We’re always looking for cool events to team up with, so if you know of something, don’t hesitate to reach out to events@evolfoods.com. In the meantime, keep your eyes peeled for our vehicles cruising around town, tossing out insanely tasty burritos!

Deliciousness

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