text:
Roasted Pumpkin Salad with Pumpkin Seeds, Chili Vinaigrette and Gratitude
6 tablespoons walnut or pumpkin seed oil
4 teaspoons Dijon mustard
2 teaspoons cumin
1 good pinch chipotle powder or other chili powder with a kick
1 teaspoon coriander
2 teaspoons agave
juice of 1 lime
2 pounds pumpkin, peeled and chopped into 2-inch chunks
1 handful of sage leaves, coarsely chopped
8 cups salad greens, like arugula, spinach or kale or any combination
1/3 cup pumpkin seeds (pepitas)
Preheat oven to 400 degrees.
In a small bowl, whisk together the ingredients for the dressing -- pumpkin seed or walnut oil, Dijon, cumin, chipotle, coriander, agave and lime juice.
Spread chopped pumpkin onto a rimmed baking sheet, without crowding the pumpkin. Brush the pumpkin with about half the dressing.
Roast for about 25 minutes, or until pumpkin is just becoming tender and done at the edges. Flip pumpkin gently, scatter pumpkin seeds and sage on the baking sheet and cook for another 8 to 10 minutes, or until the pumpkin seeds are toasty and sage leaves are a little crispy at the edges.
Remove from oven and let cool slightly.
Pile greens on a platter. Arrange pumpkin, sage and pumpkin seeds on top and drizzle the remaining dressing over all.
Season with sea salt and pepper.
Well crafted macaroni and cheese mix
This exclusive recipe is reprinted with permission from "The Homemade Vegan Pantry: The Art of Making Your Own Staples," by Miyoko Schinner, copyright 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc.
Unless you were raised by macrobiotic hippies, you've had it. I've had it. And there's no shame in saying it-- we've all had macaroni and cheeseout of the box. My kids would plead with me to buy it, and I was thrilled when the vegan stuff came on the market. Maybe you don't crave it anymore, but it sure is convenient to have some on hand for the kids or the babysitter. But there's no need to buy it, because you can make the instant cheese sauce mix yourself in just a few minutes! This version is richer than the variation that follows, utilizing glorious cashews.
1 cup cashews
3/4 cup nutritional yeast
1/4 cup oat flour
1/4 cup tapioca flour
1 tablespoon paprika
1 tablespoon organic sugar
2 teaspoons powdered mustard
2 teaspoons sea salt
2 teaspoons onion powder
Add all of the ingredients to a food processor and process until a powder is formed. There should not be any discernible chunks or large granules of cashews, so this may take 3 to 4 minutes of processing. Store this in a jar or portion out into 1⁄3-cup increments and put in ziplock bags and store in the pantry for a month or two or in the refrigerator for up to 6 months.
Cook 1 cup of dry macaroni according to package instructions and drain. Combine 1⁄3 cup mix with 1 cup water or unsweetened nondairy milk in a saucepan over medium-low heat. Whisk well and bring to a boil. Simmer for 1 minute, then toss with hot cooked macaroni.
These mixes are also a great answer for turning yesterday's leftovers into a quick casserole. Just combine leftover pasta, potatoes, or grains, some veggies, and any other odd scraps you think might be a good fit and mix it in a casserole dish with some of the cheese mix and water. You can add additional spices and herbs if you wish. Then bake it all up into creamy goodness. You can also use the mix to make quick sauces for veggies or add it to soups for extra cheesy flavor and richness--it's quite versatile.
Plant Prescription Salad with Mustard and Dill
Here's an autumn salad with bright flavors and colors. It's pretty enough for your holiday table, easy enough not to freak you out in the kitchen.
Serves 4 to 6.
1/4 cup olive oil
2 teaspoons Dijon mustard
2 teaspoons sherry or cider vinegar
1 tablespoon agave or honey
2 tablespoons fresh dill, finely chopped, plus additional for garnish, if desired
1 zucchini, sliced into thin discs
1 medium onion, sliced into half moons
1 red pepper, sliced into slim strips
4 to 5 cups loosely packed tender greens -- arugula, lettuce, whatever's at your farmers market
1/2 bunch French breakfast radish, watermelon radish or other mild radish, sliced thin (about 1 cup)
1/4 cup toasted almonds, coarsely chopped
Preheat oven to 375 degrees.
Lightly oil a large rimmed baking sheet.
In a small bowl, whisk together olive oil, Dijon mustard, sherry or cider vinegar and agave or honey until ingredients emulsify, about a minute. Add chopped dill and give another quick whisk. Set aside.
Spread sliced zucchini, onion and pepper on the baking sheet, taking care not to crowd the vegetables. Brush generously with the dressing, using about half. Reserve the remainder for serving.
Roast vegetables for about 30 minutes. Give them a stir and a flip about halfway through. They should be slightly tender at this point. Give them another 10 to 15 minutes, then remove from the oven and set aside for a few minutes to cool.
Spread greens on a platter. Lay the roasted vegetables on top. Sprinkle sliced radishes and chopped almonds over all, plus the additional chopped dill for garnish, if you like, and drizzle the the remaining dressing on top.
Sesame Noodles with Vegetables
A meatless adaptation of one of Michelle Bernstein's Common Threads hits. It's kid-friendly in the kitchen and at the table. Feel free to substitute or add steamed broccoli or cauliflower florets, sauteed mushrooms, chopped celery or diced tofu.
For the dressing:
1/2 cup smooth peanut butter
1/4 to 1/2 cup warm vegetable broth or water
3 tablespoons soy sauce
1 tablespoon sugar or honey
2 tablespoons fresh ginger, peeled and minced
2 tablespoons sherry or rice wine vinegar
2 tablespoons sesame oil
½ teaspoon red crushed chili flakes
For the noodles:
1 12-ounce package dried soba noodles or linguine, cooked according to package instructions
4 scallions, sliced thin
1 seedless cucumber, peeled and sliced thin
1 cup grated carrot
1 cup bean sprouts
1 red pepper, seeded and sliced into thin strips
2 tablespoons sesame seeds, toasted in a hot pan (no oil)
In a small pot over medium heat, mix together peanut butter, 1/4 cup water or broth, soy, honey, ginger, sherry, sesame oil and chili flakes, whisk all ingredients for the dressing together until you get a smooth, creamy sauce, adding more broth or water as necessary.
Fill a large pot with boiling water. Prepare noodles according to package directions until just al dente, not mushy. Drain and rinse. Return noodles to pot, gently add peanut sauce and toss in vegetables. Toss gently.
Top with scallions and sesame seeds.
Vegetable Lo Mein
Recipe reprinted with permission from "Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes" by Nava Atlas, copyright 2014, published by HarperOne.
It's so easy to make vegetable lo mein, a Chinese take-out favorite, at home -- and it's lighter and less heavy on the oil than its restaurant counterpart. Serve this with a simple combo of corn and edamame as shown in the photo; or with a tofu dish. Either way, round out the meal a simple crisp salad.
Serves: 4 to 6
8 ounces udon or soba, preferably whole-grain
1 tablespoon safflower or other high-heat oil, or 3 tablespoons vegetable broth or water
2 teaspoons dark sesame oil (optional but highly recommended)
1/2 small head green or napa cabbage, cut into long, narrow ribbons (see Note)
2 cups small broccoli florets
2 cups fresh green beans, trimmed and cut in half (see Note)
1 cup sliced mushrooms (optional)
3 to 4 scallions, white and green parts cut into 1-inch-long segments
vegetable broth or water for moistening
reduced-sodium natural soy sauce or tamari to taste
freshly ground pepper to taste
Cook the noodles according to package directions in plenty of rapidly simmering water until al dente, then drain.
Meanwhile, heat the safflower oil, broth, or water and 1 teaspoon of the sesame oil (if desired) in a stir-fry pan. Add the cabbage, broccoli, and green beans. Cover and cook for 2 to 3 minutes.
Add the mushrooms, if desired, and scallions and stir-fry over medium-high heat for 5 minutes or until the vegetables are just tender-crisp. Add a small amount of vegetable broth or water, just enough to keep the pan moist.
Add the cooked noodles to the stir-fry pan and toss together. Add the remaining teaspoon of sesame oil, if using, then season with soy sauce and pepper to taste. Serve at once.
Note: When you're in a hurry, you can substitute 8 ounces of pre-shredded coleslaw (preferably with carrots included) for the green or napa cabbage. And fresh, slender green beans are hard to come by for much of the year, so I give you my full blessing to use frozen organic whole baby green beans, which are consistently excellent--and also save you the time and trouble of trimming the ends.
Use whatever you've got in the fridge in place of or in addition to some of the veggies called for in the recipe--romaine lettuce, mung bean sprouts, and/or bok choy in place of cabbage; broccoli rabe or Chinese broccoli instead of regular broccoli--it's all good!
Turn this into a heartier dish by adding 8 ounces seitan, cut into narrow strips, along with the cabbage, broccoli, and green beans.
Pasta With Lentils and Kale
I get all swoony over real food recipes like this, with origins that go back generations, if not centuries. It's food that's primal, rather than processed and makes use of the ingredients at hand and in the season. This is something every Italian nonna knows, and this cheap, easy, autumnal-as-hell recipe provides a delicious refresher course for all of us.
Serves 4.
1 cup lentils
2 tablespoons extra virgin olive oil, plus additional for drizzling
1 pinch red pepper flakes
3 cloves garlic, minced
1 onion, chopped fine
1 stalk celery, chopped fine
2 to 3 fresh, ripe end-of-season tomatoes or 1 15-ounce can tomatoes, diced
1 bunch kale torn into bite sized pieces -- lacinato, also known as black kale or dinosaur kale is particularly nice but any variety will do
8 ounces whole grain pasta
sea salt and freshly ground pepper to taste
Rinse and drain lentils. Bring 3 cups of water to boil in a medium-sized pot. Add lentils. Cover, reduce heat to low and simmer for 30 minutes, or until lentils are just tender and most of the water is absorbed. Lentils may be made a day or two ahead and kept covered and refrigerated. Bring them out to come to room temperature as you put together the rest of dish.
Heat olive oil in a large skillet over medium-high heat. Add the pinch of pepper flakes. When they start to sizzle, add the minced garlic and chopped onion and celery. Cook, stirring, for about 5 minutes, or until vegetables soften. Reduce heat to medium and continue cook another 5 minutes.
Stir in diced tomatoes. Cover and simmer for 20 minutes.
Cook pasta in a large pot of boiling water according to package directions. Cook until barely al dente. Drain.
Add kale by the handful to tomatoes and vegetables. Stir, cooking about 5 minutes or until the kale is just tender and still bright green. Curly kale takes a little longer to cook than lacinato kale. You want it wilted, not defeated. Stir in the lentils. Taste sauce and add sea salt and freshly ground pepper.
Return pasta to the pot. Pour in tomatoes, lentils and kale. Stir to combine and taste again for salt.
Serve with a drizzle with additional olive oil, if desired.
Romesco Sauce
In honor of Columbus, here's a recipe for gorgeous, garlicky and gutsy romesco, a nut and pepper-based sauce from Catalonia, Spain. Fabulous on any kind of vegetable and pretty great, too, slathered on crusty bread. Can be made a few days in advance and keeps covered and chilled. Flavors improve over time.
Makes about 1-1/2 cups, serving 8.
2/3 cup raw almonds, blanched
1 mild dried chili, such as ancho
1 slice baguette, torn into pieces
3 garlic cloves, peeled
1 or 2 ripe plum tomatoes or 2/3 cup can fire-roasted tomatoes, drained
1 teaspoon sherry vinegar or red wine vinegar
1/2 teaspoon sweet paprika
1/3 cup olive oil
sea salt and freshly ground pepper to taste
Preheat oven to 375 degrees. Pour nuts onto a small, rimmed baking sheet and toast until they darken slightly and smell buttery, about 10 minutes. Set aside to cool.
Meanwhile, set chili in a small bowl and add enough boiling water to cover. When cool, blot pepper dry, remove and discard seeds and stems.
Drop baguette slice, garlic, chili and almonds into a food processor or blender. Process for a minute or so, until it forms a thick paste. Add the tomatoes, vinegar, paprika and olive oil. Process until smooth and creamy. The sauce should be of a hummus-like consistency, thick but not gluey. Add a tablespoon or two of warm water, if mixture seems too dry. Season with sea salt and freshly ground pepper to taste.
Fasolia Gigante Soup with Spinach
Recipe from "Love Soup" by Anna Thomas, copyright 2009. Reprinted with permission from W.W. Norton and Co.
Fasolia Gigante are giant white beans that look like lima beans on steroids. They are huge, and like all dried beans they get bigger as they soak and cook, until some are about the size of a quarter. When they are cooked slowly and long enough, they become beautifully tender yet keep their shape, and at the same time make a lovely broth. If you can't find these giants, use large dried lima beans, which are just as delicious in this soup.
In general I don't soak beans overnight, but in the case of these giants it is a useful thing to do; they're just too big to cook evenly to tenderness otherwise. So rinse the beans and soak them in 8 cups (2 liters) of soft or spring water. In the morning, drain and rinse. (If you are using lima beans you can skip this step, but you'll have a shorter cooking time if you do soak the beans.
With its lively taste of ripe tomatoes, this is a good summer soup for those times when you want something hearty. It's fine in winter as well; you can use a can of good diced tomatoes instead of fresh ones.
Serves 6 generously.
1-¼ cups dried Fasolia Gigante or large dried lima beans
5 large cloves garlic, peeled
3 tablespoons loosely packed fresh sage leaves
1-2 teaspoons sea salt, plus more to taste
1 large yellor or red onion
2 tablespoons olive oil
fresh or dried thyme
fresh rosemary
8 ounces small spinach leaves or chopped spinach
12 ounces ripe red tomatoes, peeled and chopped
freshly ground black pepper
1-2 cups basic light vegetable broth or canned vegetable broth
fruity green olive oil
white-wheat croutons
Put the soaked beans in a large soup pot with about 7 cups water, or 9 cups if using lima beans that have not been soaked. Add the whole garlic cloves and the sage leaves. Bring the water to a boil, then cover, lower the heat, and simmer for a long time -- perhaps for a couple of hours -- until the beans are perectly tender. The cooking time will vary with the age of the beans. Add more water as needed to keep the beans well-covered, and when they are tender, stir in 1 teaspoon salt.
While the beans simmer, chop the onion coarsely and saute it in the olive oil with a sprinkle of sea salt, stirring it often over a medium-low flame until it's soft and golden, about 20 minutes. Stir in a big pinch of thyme and the same of rosemary and cook for a few more minutes. Add the onion, spinach, and chopped tomato to the beans and their broth, as well as a good amount of freshly ground black pepper, anad let the soup simmer another 15 minutes. Taste it and correct the seasoning with more salt if needed (the beans will have absorbed some of the salt during this time).
If the soup seems thick, add some of the vegetable broth. I like the clear flavors of the broth that this soup makes for itself, starting with the beans and garlic, sweetened by onion and enlivened by juicy tomatoes, with a piney hint of rosemary, but if it seems more a stew than a soup, I add broth.
Serve the soup in big bowls, with a splash of fruity olive oil and a scattering of croutons on top of each serving. Another nice way to serve this is to place a thick, crisply toasted slice of baguette in the bottom of each bowl and pour the soup over it.
Curried Pumpkin Soup
Reprinted from "The 30 Minute Vegan: Soup's On!" by Mark Reinfeld, copyright 2013. Reprinted with permission from Da Capo Lifelong.
Golden, rich and spicy here's a go-to soup for autumn, pumpkin season.
Serves 6 to 8
4 cups vegetable stock or water
1 1/4 cups diced yellow onion
3/4 cup diced celery
1/2 teaspoon seeded and diced hot chile pepper
4 large garlic cloves
4 cups peeled, seeded, and chopped pumpkin (1/2-inch pieces)
2 to 3 teaspoons curry powder
1/2 teaspoon ground cumin (try toasting)
2 1/2 teaspoons sea salt, or to taste
1/4 teaspoon ground black pepper
1 teaspoon coconut nectar, agave nectar, or maple syrup
1 1/2 cups soy creamer or nondairy milk, such as coconut, soy, rice, or almond
2 teaspoons freshly squeezed lime juice
2 tablespoons finely chopped fresh cilantro
Place the vegetable stock in a 3-quart pot over high heat. Add all the remaining ingredients, except the soy creamer, lime juice, and cilantro, and cook until the pumpkin is just soft, about 15 minutes, stirring occasionally.
Add the soy creamer, carefully transfer to a blender, and blend until creamy.
Return the mixture to the pot, add the lime juice and cilantro, and cook for 5 minutes over medium-low heat, stirring occasionally.
Replace the pumpkin with any winter squash, such as butternut, acorn, or buttercup. You can also use an equivalent amount of canned pureed pumpkin.
Replace the curry powder with 2 teaspoons of chili powder and 1/2 teaspoon of chipotle chile powder, for a Mexican theme.
Chana Masala -- Indian Curried Chickpeas (No Chicks)
Protein doesn't have to mean animal. Beans provide plenty of plant-based protein, and fiber, too. You acquire it by nonviolent means. I've adapted this classic Indian dish from Madhur Jaffrey, cookbook author, actress and source for all things amazing and Indian. I've kept the spirit and spice of her recipe but streamlined the ingredients to keep things cheap and cheery. Amchoor, dried mango powder, is awesome, but lemon juice is cheaper, easier to come by and still provides a tart thrill.
Serve chana masala with brown basmati rice or with naan or chapati, gorgeous Indian flatbreads.
Serves 6 to 8.
2 tablespoons canola or coconut oil
2 medium onions, minced
3 cloves garlic, minced
1 serrano, minced (optional but terrific)
1 tablespoon cumin
1 tablespoon coriander
1/2 teaspoon ground cayenne
1 teaspoon turmeric
1 tablespoon amchoor or the juice of 1 lemon
2 teaspoons paprika
2 tomatoes, chopped or 1 15-ounce can tomatoes
1 cinnamon stick
4 cups home-cooked chickpeas or 2 15-ounce cans chickpeas, plus reserved chickpea broth
sea salt to taste
optional garnish -- a handful fresh coriander, chopped coriander and/or a 2-inch piece of fresh ginger, chopped into matchsticks
Heat oil in a large soup pot over medium-high heat. Add minced onions and garlic. Add minced chili, if desired. Cook, stirring, for about 10 minutes, or until the vegetables soften and turn into a golden paste.
Stir in coriander, cumin, cayenne, turmeric and paprika.
Add tomatoes, cinnamon stick, amchoor or lemon juice.
Stir in chickpeas and 1/2 cup of chickpea broth or water. Reduce heat to low.
Cover and simmer for 20 minutes. Remove cover and give mixture a stir. The sauce should be thick enough to coat the chickpeas. If it seems too soupy, continue cooking, uncovered for another 5 minutes or so.
Season with sea salt to taste, garnish with chopped coriander or ginger. Or both.
Covered and refrigerated, chana masala keeps for several days and the flavors are even richer the day after you make it.
Farmer Starter from Farmshare Austin on Vimeo.
Don't Mess With Texas Chili-Roasted Okra
No slime, no frying, just an easy way to enjoy one of summer's great vegetables.
Serves 4 to 6
2 cloves garlic, minced
1 thumb-sized piece of ginger, grated (about 1 tablespoon)
1/4 teaspoon sea salt, plus more to taste
pinch cayenne
1-1/2 pounds okra, with young slim pods
1 tablespoon coconut or canola oil
juice of 1 lime
Preheat oven to 400 degrees.
In a large bowl, combine minced garlic, grated ginger, sea salt and cayenne. Add okra and oil and
toss together, so okra is lightly coated with the spices.
Roast for 30 minutes, giving the okra a stir midway through to prevent burning. Okra should have a nice even char, but will be tender inside.
Squeeze lime juice over all and add another sprinkling of sea salt.
Grilled Tofu with Chile Peanut Sauce
(Tauhu Bakar)
Reprinted with permission from "Planet Barbecue" by Steven Raichlen, copyright 2010. Published by Workman.
In Raichlen's hands, tofu reveals itself to be "one of the greatest grilled meatless dishes on the planet. The secret? Charring the tofu over a blistering-hot fire and serving it with cool, crisp pineapple and cucumber and an intensely flavorful chile peanut sauce. Rarely has bean curd met fire with such felicitous results."
3 tablespoons vegetable oil
4 cloves garlic, minced
2 medium-size shallots minced (about 6 tablespoons)
1 piece (1 1/2 inches) fresh ginger, peeled and coarsely chopped
2 tablespoons minced fresh cilantro
1 teaspoon shrimp paste (optional)
1/4 cup Malaysian or Chinese chile paste
1/4 cup firmly packed palm sugar or light brown sugar
1/2 cup hoisin sauce
1/4 cup finely chopped roasted peanuts
1 tablespoon sesame seeds
1 large or 2 small cucumbers, peeled and seeded
1/2 fresh pineapple, peeled
2 cups fresh mung bean sprouts
About 1- 1/2 pounds fried or extra-firm regular tofu
The sauce can be made several hours ahead. If you are using fresh tofu, allow 30 minutes for pressing it.
Heat the oil in a wok or shallow saucepan over medium-high heat. Add the garlic, shallots, ginger, cilantro, and shrimp paste, if using, and cook until fragrant and lightly browned, about 3 minutes.
Stir in the chile paste and palm sugar and cook until the sugar dissolves, about 1 minute. Add the hoisin sauce, 2 tablespoons of the peanuts, and the sesame seeds and cook until fragrant, about 1 minute.
Add 2/3 cup of water, reduce the heat to medium, and let the sauce simmer until it is thick and richly flavored, about 5 minutes, stirring often. If the sauce is too thick, add a little more water.
The chile peanut sauce can be made several hours ahead and stored at room temperature.
Cut the cucumbers crosswise into 1-1/2 inch-long pieces. Cut each piece lengthwise into approximately 1/4-inch x 1/4-inch sticks. Cut the pineapple crosswise into 1/4 inch-thick slices. Cutting around the core, cut each pineapple slice into sticks that are approximately 1-1/2 inches long and 1/4 inch wide. Arrange the cucumber, pineapple, and mung bean sprouts in individual piles on a platter.
Starting at a short end, cut each piece of tofu in half through the thickness to obtain 2 broad "steaks." If you are using fresh, not fried tofu, you will need to press it to drain off the liquid and make the tofu firmer. Position a baking sheet or cutting board on a slant in a sink. Arrange the 4 pieces of tofu on top. Then place a second baking sheet or cutting board on top of them. Place a heavy weight, such as a cast-iron skillet, on top of the baking sheet or cutting board and let the tofu drain for 30 minutes.
Set up the grill for direct grilling and preheat it to high.
Lightly brush each piece of tofu on both sides with a little of the chile peanut sauce. Spoon the remaining sauce into a bowl and sprinkle the remaining 2 tablespoons of peanuts on top.
When ready to cook, brush and oil the grill grate. Arrange the tofu pieces on the hot grate and grill them until nicely browned on both sides, 2 to 4 minutes per side. If you like, give each piece a quarter turn after 1 minute to create a handsome crosshatch of grill marks.
Transfer the grilled tofu to the platter with the cucumber, pineapple, and bean sprouts and serve at once. Eat the grilled tofu with some of the chile peanut sauce spooned over it, alternating bites of crisp cool cucumber, pineapple, and bean sprouts.
Serves 4.
Curried Spelt
Serves 4 to 6.
Spelt will need to soak overnight. The next day, it cooks up beautifully chewy.
Whole grains are the canvas for this Indian-inspired dish. Feel free to "paint" it as you wish -- substitute other sturdy, seasonal vegetables -- zucchini or broccoli -- for the green beans. The peas add a nice pop of color, but chickpeas work well, too.
1-1/2 teaspoons cumin seeds
2 tablespoons coconut oil or neutral oil such as canola
1 teaspoon turmeric
1 teaspoon coriander
1/4 teaspoon cayenne (optional)
2 cloves garlic, minced
1 thumb-sized piece of ginger, peeled and finely chopped
2 onions, chopped
1 serrano or other zesty chile, seeded and chopped
1 red pepper, chopped
1 cup spelt (soaked overnight)
2 tablespoons tomato paste
1-2/3 cups water or vegetable broth
2 cups green beans, cooked and chopped into bite-sized pieces
3/4 cup peas, (thawed, if frozen)
juice of 1 lemon
sea salt and freshly ground pepper to taste
for garnish:
1/3 cup cashews, toasted and chopped
1 large handful cilantro leaves, chopped
In a large, dry soup pot, toast cumin seeds over high heat, giving them an occasional stir. Heat until they smell toasty -- about 3 to 4 minutes.
Add coconut or canola oil, turmeric, coriander, optional cayenne, minced garlic and chopped ginger. Stir for a few minutes, until the oil darkens from the turmeric, the ginger and garlic soften and the whole kitchen smells heady with spice.
Stir in the chopped onions, serrano and red pepper. Cover and reduce heat to medium-low, allowing the vegetables to grow tender, about 15 minutes.
Pour in the drained spelt, and stir, then work in the tomato paste and water or vegetable broth.
Raise heat and bring to boil, then cover and reduce heat to medium-low. Allow to simmer for 45 minutes, or until the spelt is plump and tender and most of the liquid has been absorbed -- consistency should be moist but not wet. Spelt will continue to soak up the spice-infused broth as it cooks.
Gently mix in chopped green beans and peas. Cover and allow to cook for another 10 minutes or so, until vegetables are heated through and the flavors meld and deepen.
Squeeze in the lemon juice and season generously with the sea salt and freshly ground pepper. Garnish with the optional chopped toasted cashews and cilantro, if desired.
Herbed Pea Ricotta, Tomatoes & Basil
Recipe used with permission from "Salad Samurai," by Terry Hope Romero, copyright 2014. Published by DaCapo Press.
Serves 3 to 4
"Salad caprese, that perfect arrangement of mozzarella, tomatoes, and basil dressed in oil and balsamic, gives me a serious case of salad envy," writes Romero, but this vegan version will be the envy of all. Adds Romero -- "Pro tip: stuff cherry tomatoes with the ricotta and chiffonaded basil for ultra-fresh summertime appetizers!"
Green Pea Ricotta
2 cups frozen peas, thawed for 6 hours or overnight in the refrigerator
1⁄2 cup unroasted cashews
1⁄2 cup water
2 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice
2 cloves garlic, peeled
1⁄2 teaspoon salt
2 tablespoons chopped fresh flat-leaf parsley, basil, or dill
2 pounds juicy, perfectly ripe tomatoes, red or a mix of heirloom colors
1 cup fresh basil leaves, washed and dried
Extra-virgin olive oil
Good quality balsamic vinegar
Few twists of freshly ground black pepper
While the peas thaw, soak the cashews with the water in a glass container in the refrigerator.
Drain the cashews and transfer to a food processor. Add the olive oil, lemon juice, garlic, and salt and pulse into a thick paste, occasionally scraping down the sides of the food processor with a rubber spatula.
Add the peas and chopped fresh herbs to the cashews. Pulse and scrape into a fluffy, smooth paste. Taste the pea ricotta and add more lemon and salt if needed. Transfer to a container, tightly cover, and chill for at least 10 minutes for the flavors to blend.
When ready to serve, slice the tomatoes into thick slabs and arrange on a serving plate. Top each slice with a generous dollop of pea ricotta and garnish with a basil leaf. Drizzle each slice with olive oil, a little balsamic vinegar, and dust with a garnish of freshly ground pepper. Serve as is or with slices of crusty bread.
A classic Middle Eastern dish both simple and elemental, the lentils and rice cook together, taking on flavor and qualities greater than themselves. The rice and lentils soak separately before cooking, which brings the tenderness out in the rice and encourages the lentils, which normally require no presoaking, to keep their shape. We should all be so lucky. It's traditionally topped with sautéed onions and benefits from hot sauce, if you're so inclined. Add a salad or brassica something-or-other and you've got a meal.
Serves 6 to 8
1 cup brown lentils
1 cup brown rice
4 cups water or vegetable broth
1 bay leaf
2 tablespoons olive oil
1 large onion or two medium, sliced thin
1 teaspoon cumin, optional
Sea salt and fresh ground pepper to taste
Pour lentils into a small bowl. Cover with cold water. Do the same with the rice, in a separate bowl. Leave 'em to soak for 30 minutes at a minimum, for 2 hours, if you've got the time.
The lentils and rice don't need any fussing with, just let them sit.
Bring water or vegetable broth to boil into a large saucepan. Strain lentils into a sieve. Rinse in cold water. Add to broth. Do the same with the brown rice. Toss in bay leaf. Reduce heat to low and cook, covered, for 30 to 40 minutes, until lentils and rice are soft and fluffy and have soaked up all the liquid. Remove cover, remove from heat and set aside.
Just before serving, heat oil in a large skillet over medium-high heat. Add sliced onion and cook, stirring, for 3 to 5 minutes, until onions start to soften and turn golden and fragrant. Reduce heat to medium, and cook, stirring, another 10 minutes or so, until onions are brown and tender. Season with sea salt and fresh ground pepper.
Stir lentils and rice together gently. Remove bay leaf and season generously with sea salt, fresh ground pepper and optional cumin. Serve pilaf lavishly topped with onions.


text:
The Procussions - Phantasm (Atom Remix)
Artist: The Procussions
Featuring: 20syl
Producer: Atom
Album: None (Promo Single)
Avg Rating: 4.3 ( 3 votes )
Phantasm, a standout off The Procussions' recently-released comeback LP, has received the remix treatment courtesy of Atom, a member of French hip-hop supergroup C2C. On the album version, Mr. J Medeiros's fast-paced bars were accompanied by the grimy in-house production of crewmate Stro Elliott. This time around, Atom's swirling synths and stomp-clap percussion imbue the record with a more glossy, upbeat vibe. As on the original, C2C rhymesayer 20Syl drops by halfway through to deliver a guest 16 en Français. Which version do you prefer? Debate away! For those who haven't already copped it, The Procussions' self-titled full-length is available for streaming and purchase right here in the Booth.
The Procussions20syl DownloadsIndieAlternative
Written by richard on 01/2/14
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"Today" (2013)
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subset: commoncrawl


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Bomb? No, that's just a solar powered stopwatch attached to my dashboard. Actually, neither of those make much sense. ~Not-So-Handy Andy
Why Do You Run?
Staying Home on Black Friday Was a Good Choice
That Kid Has Their Priorities Straight
Animal of the Day: German Shepard Hates Mr. Trololo
The First Official Trailer for 'Jurassic World' is Here, ...
This Woman's Monopoly Game With Her Boyfriend in the Only ...
Buddy, We've Got Bad News for You
Missing the Point, Just in Time for the Holidays
What, You Don't Like the Cats?
It Doesn't Get Any Clearer Than This
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Who Were the Galatians?
Christian scholars continue to debate the topic of today's lesson. While such an exercise might be valuable, we must be careful to insure that the issue of the book's original audience does not obscure its meaning to us, its current ...Read More
The Baptism of Christ
Dr. R.C. Sproul also notes the importance of the Spirit's descent upon Jesus as showing that His work as a man redeems us. As God, Jesus always enjoyed the presence of the Holy Spirit, but as a man the ...Read More
The Untameable Tongue
Contrary to some theological traditions, the Bible does not teach that it is possible to achieve a sinless perfection this side of heaven. Today's passage reminds us of the powerful presence of sin, especially as manifested in the tongue. However, ...Read More
Assurance for Abraham
Christians do good works. And in His marvelous grace, our Father "looking upon them in His Son, is pleased to accept and reward that which is sincere, although accompanied with many weaknesses and imperfections" (Westminster Confession of Faith, 16.6). If ...Read More
Made Perfect Forever
The Protestant Reformers rightly called the Roman Catholic Mass an abomination because in it Christ is sacrificed again. But, as we have seen, the apostolic witness is that Christ died once-for-all. There is nothing left to be done. The full ...Read More
Tracing the Genealogy of Jesus
Who is Jesus to you?Read More
Proclaiming the Lord's Death
We cannot live without food and drink, and the use of bread and wine in the Lord's Supper is to remind us that we cannot survive without the death and resurrection of our Savior. As we eat the bread and ...Read More
Stunting Worship
Reflect on ways you might involve your physical senses in worshiping God in your private devotions.Read More
The Godhood of the Spirit
If you don't know much about the doctrine of the Trinity, consult with your pastor. You may also want to study a book on this subject or the Athanasian Creed, which summarizes the doctrine. Read this creed several times over ...Read More
John, the Beloved
A face-to-face vision of the Lord is not given to most of His people this side of glory. Yet all of us will one day regularly encounter Him in worship on the new earth. When we come into His presence, ...Read More
DevotionalsDaily readings to encourage your heart and mind in the pursuit of God and his glory.
- All
- Angels and Demons
- Atonement
- Basic Reformed Theology
- Irresistible Grace
- Limited Atonement
- Perseverance of the Saints
- Total Depravity
- Unconditional Election
- The Church
- Church Discipline
- Church Leadership
- Creeds and Confessions
- God
- Holiness
- Sovereignty
- Heaven and Hell
- Heresies
- The Holy Spirit
- Jesus Christ
- Cross
- Incarnation
- Resurrection
- Justification
- Last Things
- Man and Sin
- Sacraments
- Salvation
- Faith
- Regeneration
- Scripture
- Systematic Theology
- Theological Views
- Roman Catholicism
- Music
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- Atheism
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- Creation
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- Bible Figures
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- Books of the Bible
- Gospels
- Covenants
- General Reference Works
- Jesus' Ministry
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- Old Testament
- Parables
- Prophecy
- Sermon on the Mount
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- Controversies in the Church
- Arts
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- Creationism
- Inclusivism
- Law and Gospel
- Lordship Salvation
- Politics
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- Spiritual Gifts
- Theonomy
- Women in Ministry
- Marriage and Family
- Divorce
- Parenting
- Practical Theology
- Discipleship
- Evangelism and Missions
- Grief and Death
- Pastoral Ministry
- Preaching
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- Anxiety and Worry
- Apostasy
- Assurance
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- Depression
- Doubt
- Fellowship
- Godliness
- Guilt
- Humility
- Joy
- Knowing God's Will
- Legalism
- Love
- Money and Stewardship
- Oaths and Vows
- Prayer
- Pride
- Repentance and Forgiveness
- Sanctification and Growth
- Service
- Spiritual Fruit
- Suffering
- Thankfulness
- Vocation
- Ancient Church
- Biography
- Reformation


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Written on: 11/06/2013 by trubritt (1 review written)
had a order of you about 12 months ago and was pleased,but this order is very poor quality,the neck area seems like two pieces of cloth stuck together by very poor stitching ,will not order from you again unless you can guarantee good quality
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text:
Quahog Republic Retail Hut
Village Landing Marketplace, 170 Water Street, Suite 8, Plymouth, MA 02360
0 people saved this
The Quahog Republic is a lifestyle brand that lives by the slogan of "Live. Give. Relax." The retail hut's signature clothing line includes casual apparel for children, men and women, as well as many accessories.
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Bright Nights & Pretty Lights at Forest Park in Springfield
Many cities across the country have their own unique holiday celebrations, but even after traveling...
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TEGUCIGALPA, Honduras (AP) — Three Honduran political parties chose their candidates for next year's general elections in primary voting Sunday that heralded the return of ousted former President Manuel Zelaya to politics in this Central American country.
Zelaya's wife, Xiomara Castro, is running uncontested as the presidential candidate in 2013 for the leftist Liberty and Refoundation party, or Libre, while the ousted president is seeking to be a congressional candidate.
The National and Liberal parties, which have long dominated Honduran politics, fielded multiple candidates.
Late Sunday, Honduras' Supreme Electoral Tribunal said preliminary results showed Mauricio Villeda ahead as presidential candidate for the Liberal Party while the National Party was favoring Juan Orlando Hernandez.
It was unclear when the official final results would be announced.
A mission of 40 Organization of American States observers said the voting process had been "normal."
Supporters of Libre, which was formed after the 2009 coup d'etat that toppled Zelaya, hope it will break the lock on power held by the Liberal and National parties.
Continue reading this story on the...
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text:
Bird flu strain H5N8 has been identified on a duck farm in England and in chickens at a farm in the Netherlands. Should people be scared about a new pandemic? 574 more words
Tags » Antivirals
I'm a little out of date with my cytomegalovirus (CMV) knowledge. As I currently have a student working on a project on virus infections in pregnancy, this short review – focussing on new treatment options for cytomegalovirus infection, recent clinical trials and bone marrow transplantation, congenital infections and interventions during pregnancy – is most welcome. 182 more words


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Kevin Federline Is A-OK After Suspected Heart Attack
Britney Spears' ex-husand/ex-backup dancer/current baby daddy, Kevin Federline, may be attempting to get himself back into shape (yes, still!), but it looks like his heart isn't keeping up and wants another cheeseburger. Yesterday, while filming in Australia, K-Fed was taken to the hospital after collapsing on the set of the reality program he's involved in down under, called Excess Baggage.
How appropriate, in so many ways…
[photogallerylink id=51502]
Kevin, now 33-years-old, was attending a training session with an Aussie rules football team when he complained of having chest pains. A first he was given some oxygen, but then medics decided to call an ambulance, because honestly, who wants a dead Federline on their field?
"Kevin was at Doonside with the [Giants], completing an AFL-related challenge," a spokesman for the network said. "He did his challenge, which was running and catching the ball then, while his [in-series weight-loss partner] was taking the same challenge, he reported chest pains and a racing heart."
Kevin was given an ECG test at the hospital which found he had not suffered a heart attack.
Whew! Close call there, buddy!
Oh and by the way, this is the second time he's needed medical attention on the set of Excess Baggage. In episode one, K-Fed collapsed and was treated for 'heat stress.'
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Bankers Box® SmoothMove™ Moving box constructed from strong 32 ECT C-flute kraft corrugated board measuring 18" x 24" x 18" is easy to fold. Moving box contains lid lock for secure closure and can be kept broken for flat storage until next usage.
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This Web site is intended for use by US residents only. See International Sites. See our delivery policy for full details. Copyright 1998-2014, Staples, Inc., All Rights Reserved.


text:
Finals fever hits Bulldogs fans
Kumi Taguchi meets some fired up Canterbury Bulldogs supporters as the Rugby League grand final approaches.
Source: ABC News | Duration: 2min 14sec
Look back at some of the great moments of the career of Phillip Hughes, who has died aged 25.
Simply sailing away from the Senate iceberg that is the GP co-payment is not going to solve the PM's political and electoral problems.
One lucky Queensland family captures a koala indulging in some rarely seen behaviour.
Grandstand looks back at the history of the AFL draft at some of the hits, misses and steals of past years.


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|By Esmeralda Swartz
Article Rating:
|August 30, 2014 12:15 PM EDT
This month, we released our latest MetraNet® 8.0 software. What makes this release particularly exciting is that it bridges the gap between the complex business models and customer and partner empowerment that is unique to MetraTech with the user experience typically found in consumer software. In other words, form meets utility and function without compromise.
Enterprises across all industries are being forced to adapt to unprecedented levels of change. If there is one phrase that needs to be removed from the enterprise vernacular, it is "business as usual." Today business is messy and anything but usual. Enterprises are under pressure to evolve at a pace unlike anything we have seen before, and in a competitive environment that demands innovation and does not tolerate 'me too' mediocrity or services.
The evolution of Internet of Things (IoT), Cloud, and Everything-as-a-Service (XaaS) is creating a fundamental transformation in the world of enterprise software. One of the greatest impacts is on billing software, the heart pacer for any company - after all without billing it is just a hobby.
Enterprises must be able to embrace change and exploit market opportunities as they arise and their billing platforms cannot get in the way. A static position is a commodity position and those companies that cannot adapt services and business models to evolving market conditions will not grow or worse yet, cease to exist. Billing systems have to support changing business models not simple price changes. The entire approach to pricing, introducing products and services to market, collecting revenue and compensating partners must be rethought, but adapting to this new environment can be challenging across the following fronts:
Business complexity
Today's enterprises are global and serve local markets where the brand, product and pricing strategy are often unique to a region and partner. While it is imperative to support regional requirements, corporate needs visibility and adherence to policies for brand control and pricing. In addition, the dual forces of increasing business model complexity and the need to provide a consumerized user experience are colliding.
Traditional enterprise software powerhouse companies are under attack as a result of Cloud, digital and XaaS. The standard no-risk decision to simply select a familiar supplier can now mean death for a business. For far too long, enterprise software lagged behind that of consumer in usability and ease of use. But now business users are bringing their consumer devices and apps to the office, and expect business apps to have the look, feel and usability of their mobile devices or social platforms. The new modern approach for building enterprise software is to focus on helping business users perform their daily routines and access the information they need to be empowered and successful - in a user friendly way.
Flexibility to adapt at the pace of business
The new competitive landscape rewards companies with a deep understanding of their customers and markets. Information that is intuitive and readily accessible enables enterprises to respond to changing business requirements with agility. The ability to easily decode complex data and turn it into information that is relevant to stakeholders across the organization is critical. But what do you do with the information once you've attained it and want to adjust and act?
Having the ability to quickly adjust and make changes is the equivalent of enterprise gold. The inevitable evolution path, driven by user demand, is in the direction of user-driven configuration. The next level of user-empowerment is here: by manipulating metadata and generating XML scripts, expert users can readily adjust process flows, create new processes, create new fields, and develop more and more complex decision criteria that profoundly determine the way the application can be used to support a business. The best enterprise applications have already moved the balance towards user-driven configuration. This not only makes business users very happy but also reduces the turnaround time for changes, accelerates time to market for services and reduces costs.
Products become services
The as-a-service movement is having a profound impact in every vertical market. Products are transitioning to services (actions supported by things), and they differ in several important ways from products (things supported by actions). While product options are generally well-defined up front by the manufacturer, customers want to mix and match pieces of different services and essentially create their own unique offerings. The definition of the service can easily become fuzzier as you serve more customers. Customers know that customizing a mass-produced product is a challenge, but they think it's easy to fine-tune a service. It doesn't come pre-formed in a box, after all.
But, unlike products, services tend to be fuzzy around the edges, and they can be shape-shifters. The world of XaaS will enable a lot of shape-shifting through customization, bundling and mash-ups. Some service providers will embrace this, while others will struggle to keep up.
Embracing the inherent flexibility of services means using software that is inherently flexible enough to do the job.
Addressing multiple vertical industries
Services and applications are all software components that are interconnected and increasingly cross-vertical as Cloud and IoT breakdown silos. These days it seems as if every company wants to develop an industry vertical strategy. Companies are building entire partner ecosystems and recruiting talent from companies in financial services/insurance, health-care/life sciences, retail/consumer products, communications/media, automotive industries to address these markets. The charter is clear: grow revenues across vertical industries and recruit Independent Software Vendors (ISVs), System Integrators and application developers to build solutions to take on old guard software vendors. This requires software platforms that are adaptable enough to support the unique requirements of multiple vertical markets through extensions on top of core software.
Turning data into actionable information
Business stakeholders across the enterprise must be empowered to make decisions that support revenue and profitability objectives. The ability to derive meaningful information from data is critical, as is being able to adjust and quickly make changes. The overwhelming amount of data available makes the process all the more difficult.
Anyone that is interacting with customers and partners need to be empowered to drive personalized interactions and proactive upselling. As a result, the greatest impact on enterprise software is the user experience. Companies that embrace the strengths of consumer apps from a usability perspective will unlock value across the entire enterprise. A well designed enterprise UI is intuitive and shows that thought was put into the function and it is tailored to specific business processes. Of course it should also be visually impressive.
However, what you often see these days are lightweight consumer applications more suited for Internet merchants being targeted at enterprises. Sure, there are high-quality visual elements in the user interface that make these glossy and slick, but here is the problem: if the application compromises the ability for a business to differentiate and compete in the market; the product soon loses its luster.
The modern enterprise is upon us
We must embrace the challenge of an expanding service universe with a limitless number of possibilities and service combinations. Making a dynamic portfolio of services available and usable, monetizing that portfolio - as well as ensuring that each contributor to these increasingly complex value chains is compensated is exciting. There is no doubt that to be successful in this evolving environment, organizations will have to change many aspects of the way in which they run their businesses. Not all of the traditional business models, tools, relationships or ways of working will survive. That's evolution.
High-performing enterprise Software Quality Assurance (SQA) teams validate systems that are ready for use - getting most actively involved as components integrate and form complete systems. These teams catch and report on defects, making sure the customer gets the best software possible. SQA teams have leveraged automation and virtualization to execute more thorough testing in less time - bringing Dev and Ops together, ensuring production readiness. Does the emergence of DevOps mean the end of E...
Nov. 25, 2014 11:00 PM EST Reads: 797
Scott Jenson leads a project called The Physical Web within the Chrome team at Google. Project members are working to take the scalability and openness of the web and use it to talk to the exponentially exploding range of smart devices. Nearly every company today working on the IoT comes up with the same basic solution: use my server and you'll be fine. But if we really believe there will be trillions of these devices, that just can't scale. We need a system that is open a scalable and by using ...
Nov. 25, 2014 09:30 PM EST Reads: 922
The Internet of Things is tied together with a thin strand that is known as time. Coincidentally, at the core of nearly all data analytics is a timestamp. When working with time series data there are a few core principles that everyone should consider, especially across datasets where time is the common boundary. In his session at Internet of @ThingsExpo, Jim Scott, Director of Enterprise Strategy & Architecture at MapR Technologies, discussed single-value, geo-spatial, and log time series dat...
Nov. 25, 2014 09:30 PM EST Reads: 960
"Verizon offers public cloud, virtual private cloud as well as private cloud on-premises - many different alternatives. Verizon's deep knowledge in applications and the fact that we are responsible for applications that make call outs to other systems. Those systems and those resources may not be in Verizon Cloud, we understand at the end of the day it's going to be federated," explained Anne Plese, Senior Consultant, Cloud Product Marketing at Verizon Enterprise, in this SYS-CON.tv interview at...
Nov. 25, 2014 09:00 PM EST Reads: 1,196
"For the past 4 years we have been working mainly to export. For the last 3 or 4 years the main market was Russia. In the past year we have been working to expand our footprint in Europe and the United States," explained Andris Gailitis, CEO of DEAC, in this SYS-CON.tv interview at Cloud Expo, held Nov 4–6, 2014, at the Santa Clara Convention Center in Santa Clara, CA.
Nov. 25, 2014 08:15 PM EST Reads: 892
P2P RTC will impact the landscape of communications, shifting from traditional telephony style communications models to OTT (Over-The-Top) cloud assisted & PaaS (Platform as a Service) communication services. The P2P shift will impact many areas of our lives, from mobile communication, human interactive web services, RTC and telephony infrastructure, user federation, security and privacy implications, business costs, and scalability. In his session at @ThingsExpo, Robin Raymond, Chief Architect...
Nov. 25, 2014 08:00 PM EST Reads: 1,316
The Domain Name Service (DNS) is one of the most important components in networking infrastructure, enabling users and services to access applications by translating URLs (names) into IP addresses (numbers). Because every icon and URL and all embedded content on a website requires a DNS lookup loading complex sites necessitates hundreds of DNS queries. In addition, as more internet-enabled 'Things' get connected, people will rely on DNS to name and find their fridges, toasters and toilets. Acco...
Nov. 25, 2014 07:00 PM EST Reads: 1,108
The term culture has had a polarizing effect among DevOps supporters. Some propose that culture change is critical for success with DevOps, but are remiss to define culture. Some talk about a DevOps culture but then reference activities that could lead to culture change and there are those that talk about culture change as a set of behaviors that need to be adopted by those in IT. There is no question that businesses successful in adopting a DevOps mindset have seen departmental culture change, ...
Nov. 25, 2014 07:00 PM EST Reads: 788
"Cloud consumption is something we envision at Solgenia. That is trying to let the cloud spread to the user as a consumption, as utility computing. We want to allow the people to just pay for what they use, not a subscription model," explained Ermanno Bonifazi, CEO & Founder of Solgenia, in this SYS-CON.tv interview at Cloud Expo, held Nov 4–6, 2014, at the Santa Clara Convention Center in Santa Clara, CA.
Nov. 25, 2014 06:15 PM EST Reads: 799
Enthusiasm for the Internet of Things has reached an all-time high. In 2013 alone, venture capitalists spent more than $1 billion dollars investing in the IoT space. With "smart" appliances and devices, IoT covers wearable smart devices, cloud services to hardware companies. Nest, a Google company, detects temperatures inside homes and automatically adjusts it by tracking its user's habit. These technologies are quickly developing and with it come challenges such as bridging infrastructure gaps,...
Nov. 25, 2014 04:30 PM EST Reads: 1,176
SYS-CON Media announced that Centrify, a provider of unified identity management across cloud, mobile and data center environments that delivers single sign-on (SSO) for users and a simplified identity infrastructure for IT, has launched an ad campaign on Cloud Computing Journal. The ads focus on security: how an organization can successfully control privilege for all of the organization's identities to mitigate identity-related risk without slowing down the business, and how Centrify provides ...
Nov. 24, 2014 11:00 PM EST Reads: 1,113
SAP is delivering break-through innovation combined with fantastic user experience powered by the market-leading in-memory technology, SAP HANA. In his General Session at 15th Cloud Expo, Thorsten Leiduck, VP ISVs & Digital Commerce, SAP, discussed how SAP and partners provide cloud and hybrid cloud solutions as well as real-time Big Data offerings that help companies of all sizes and industries run better. SAP launched an application challenge to award the most innovative SAP HANA and SAP HANA...
Nov. 24, 2014 09:30 PM EST Reads: 1,110
"SAP had made a big transition into the cloud as we believe it has significant value for our customers, drives innovation and is easy to consume. When you look at the SAP portfolio, SAP HANA is the underlying platform and it powers all of our platforms and all of our analytics," explained Thorsten Leiduck, VP ISVs & Digital Commerce at SAP, in this SYS-CON.tv interview at 15th Cloud Expo, held Nov 4-6, 2014, at the Santa Clara Convention Center in Santa Clara, CA.
Nov. 24, 2014 09:15 PM EST Reads: 1,115
"We help companies that are using a lot of Software as a Service. We help companies manage and gain visibility into what people are using inside the company and decide to secure them or use standards to lock down or to embrace the adoption of SaaS inside the company," explained Scott Kriz, Co-founder and CEO of Bitium, in this SYS-CON.tv interview at 15th Cloud Expo, held Nov 4–6, 2014, at the Santa Clara Convention Center in Santa Clara, CA.
Nov. 24, 2014 07:15 PM EST Reads: 1,053
Explosive growth in connected devices. Enormous amounts of data for collection and analysis. Critical use of data for split-second decision making and actionable information. All three are factors in making the Internet of Things a reality. Yet, any one factor would have an IT organization pondering its infrastructure strategy. How should your organization enhance its IT framework to enable an Internet of Things implementation? In his session at Internet of @ThingsExpo, James Kirkland, Chief Ar...
Nov. 24, 2014 07:00 PM EST Reads: 1,565
SAP is delivering break-through innovation combined with fantastic user experience powered by the market-leading in-memory technology, SAP HANA. In his General Session at 15th Cloud Expo, Thorsten Leiduck, VP ISVs & Digital Commerce, SAP, discussed how SAP and partners provide cloud and hybrid cloud solutions as well as real-time Big Data offerings that help companies of all sizes and industries run better. SAP launched an application challenge to award the most innovative SAP HANA and SAP HANA...
Nov. 24, 2014 06:30 PM EST Reads: 1,149
Bit6 today issued a challenge to the technology community implementing Web Real Time Communication (WebRTC). To leap beyond WebRTC's significant limitations and fully leverage its underlying value to accelerate innovation, application developers need to consider the entire communications ecosystem.
Nov. 24, 2014 12:00 PM EST Reads: 1,442
The definition of IoT is not new, in fact it's been around for over a decade. What has changed is the public's awareness that the technology we use on a daily basis has caught up on the vision of an always on, always connected world. If you look into the details of what comprises the IoT, you'll see that it includes everything from cloud computing, Big Data analytics, "Things," Web communication, applications, network, storage, etc. It is essentially including everything connected online from ha...
Nov. 24, 2014 11:00 AM EST Reads: 1,576
Cloud Expo 2014 TV commercials will feature @ThingsExpo, which was launched in June, 2014 at New York City's Javits Center as the largest 'Internet of Things' event in the world.
Nov. 24, 2014 09:00 AM EST Reads: 1,592
SYS-CON Events announced today that Windstream, a leading provider of advanced network and cloud communications, has been named "Silver Sponsor" of SYS-CON's 16th International Cloud Expo®, which will take place on June 9–11, 2015, at the Javits Center in New York, NY. Windstream (Nasdaq: WIN), a FORTUNE 500 and S&P 500 company, is a leading provider of advanced network communications, including cloud computing and managed services, to businesses nationwide. The company also offers broadband, p...
Nov. 23, 2014 07:30 PM EST Reads: 1,783