Saturday, August 12, 2017

Broccoli, Cucumber & Napa Slaw with Coconut Lemongrass Dressing

(recipe from Clean Eating magazine)

1 English cucumber, peeled, halved lengthwise, and seeded, thinly sliced (or julienned)
2 1/2 cups thinly sliced napa cabbage
2 cups broccoli florets, plus stems (trim and quarter florets; peel and cut stems into matchsticks)
1 tsp. coconut oil
4 green onions, sliced, whites and greens divided (reserve greens for slaw)
1/4 cup finely minced lemongrass
1 Tbsp. minced garlic
5 Tbsp. coconut milk
1 Tbsp. brown rice vinegar
1/4 tsp. sea salt
1/8 tsp. black pepper

Prepare dressing:  In a small saute pan on medium-low heat, melt oil.  Add whites of onion and lemongrass and cook until just softened and fragrant, 1 minute.  Add garlic and stir for 1 minute, until fragrant.  Let cool for 5 minutes.  Transfer to a blender.  Add remaining dressing ingredients and puree until smooth.  Refrigerate while preparing vegetables.

Prepare slaw:  To a large bowl, add cucumber, cabbage, and broccoli.  Pour in dressing and toss to combine.  Toss in greens of onions and season with additional salt and pepper if needed.

Sunday, August 6, 2017

Carrot, Kasha, and Caraway Pilaf

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

1 Tbsp. oil
1 medium carrot, diced small
1/2 medium yellow onion, diced
1 cup whole roasted buckwheat groats (kasha)
2 cloves garlic, minced
1 tsp. caraway seeds, crushed
2 cups vegetable stock
1/4 tsp. salt
several grinds black pepper
2 tsp. sweet paprika

Heat the oil over medium heat in a heavy-bottomed skillet that has a tight-fitting lid.  Add the carrot and onion and saute 5 minutes.  Add the kasha, garlic, and caraway and saute 3 minutes.  Stir in the stock, salt, and pepper.  Bring to a simmer, cover the pan tightly, reduce the heat to low, and cook 20 minutes.  Turn off the heat and allow to stand 10 minutes before removing the lid.  Transfer the kasha to a bowl or platter and toss with the paprika, breaking up large clumps as you do.  Serve hot.

Wednesday, July 26, 2017

Asparagus Risotto with Oyster Mushrooms and Ginger

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

5 1/2 cups vegetable stock
1 Tbsp. soy sauce
1 Tbsp. grated fresh ginger
1 lb. asparagus
6 oz. oyster mushrooms
2 tsp. dark sesame oil
4 cloves garlic, minced
1/4 tsp. dried red chili flakes
1/2 medium red bell pepper, diced
1/8 tsp. salt
1/4 cup dry sherry
2 tsp. olive oil
1 1/2 cups uncooked arborio rice
3 minced green onions

Heat the stock, soy sauce, and ginger in a saucepan until just steaming, and keep this broth handy near the stove.  Rinse the asparagus, break off and discard the tough stem ends, and cut at a slant into 1-inch pieces.  Rinse the mushrooms, pat dry, and chop coarsely.

In a large heavy-bottomed saucepan, heat the sesame oil over medium heat.  Add half of the garlic and the red chili flakes and saute a minute or two, stirring constantly.  Add the bell pepper, asparagus, and salt.  Saute 5 minutes, stirring frequently.  Stir in the mushrooms, add the sherry, and immediately cover the pan tightly.  Remove the pan from the heat and set aside with the lid on.

In a large, heavy-bottomed saucepan, heat the olive oil over medium heat.  Saute the remaining garlic for 1 minute, then add the rice and stir to coat with the oil and garlic.  Add 1 cup of broth to the rice, and stir gently until the liquid is absorbed.  Add the remaining broth 1/2 cup at a time, stirring almost constantly and waiting until the liquid is absorbed before each addition.  When the last addition of broth has been absorbed and the rice is creamy and tender, stir in the asparagus and mushrooms, along with any pan juices.  Heat through for 1 minute.  Transfer to a warmed tureen or individual serving bowls and sprinkle with the green onions.  Serve very hot.

Saturday, June 24, 2017

Mixed Pepper Slaw

(recipe from Clean Eating magazine)

3 bell peppers (red, yellow or orange, or a combination), sliced into 3-inch-long matchsticks
1 Anaheim chile, seeded and sliced into 3-inch-long matchsticks
1 pasilla chile, seeded and sliced into 3-inch-long matchsticks
1/4 large jicama (about 4 oz.), peeled and cut into 2-inch-long matchsticks
One mango, peeled and cut into 2-inch-long matchsticks
Sea salt and ground black pepper, to taste

1 cup loosely packed cilantro (leaves and tender stems)
3 Tbsp. olive oil
2 Tbsp. fresh lime juice, plus 1 tsp. finely grated lime zest
2 tsp. honey
1/4 tsp. each sea salt and ground black pepper

In a small food processor or blender, puree all dressing ingredients until smooth; refrigerate while preparing vegetables.

In a large mixing bowl, add bell peppers, chiles, jicama, and mango.  Pour dressing over top and toss. Season with additional salt and pepper to taste.

(Delicious as a salad over greens or used in a taco filling.  I used chiles that I could find at the market, and that were to my preferred level of spice.

Green Salsa

(recipe from Eating Well magazine)

8 oz. tomatillos
2 cloves garlic, unpeeled
1 jalapeno pepper
1/4 cup sliced white onion
1/2 ripe avocado
3 Tbsp. chopped fresh cilantro
1/4 tsp. salt
Freshly ground pepper to taste

Bring a pot of water to a boil.  Remove husks from tomatillos and rinse well.  Cook the tomatillos in the boiling water until soft, 5 to 8 minutes.  Drain and set aside.

Toast garlic cloves, jalapeno, and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and soft, 5 to 7 minutes.

When cool enough to handle, peel the garlic.  Remove the jalapeno stem and remove seeds if desired.  Combine the tomatillos, garlic, jalapeno, onion, and avocado in a bender or food processor.  Process until smooth.  Stir in the cilantro, salt, and pepper.

(Creamy and tangy sauce for tacos or whatever!)

Shaved Cabbage Salad with Paprika Vinaigrette

(recipe from Food & Wine magazine)

1 small shallot, minced
2 Tbsp. Dijon mustard
1/4 cup fresh lemon juice
1/4 cup distilled white vinegar
1 tsp. honey
1 1/2 Tbsp. sweet paprika, plus more for garnish
1 cup extra-virgin olive oil
Kosher salt and pepper
One 3/4-lb. head each of green and red cabbage - halved, cored and shredded
1 large apple - peeled, cored and julienned
1 cup chopped parsely
1 cup chopped cilantro
1/2 cup snipped chives
1/2 cup julienned baby turnips
1/2 cup salted roasted pepitas
6 red radishes, thinly sliced

In a bowl, whisk the shallot with the mustard, lemon juice, vinegar, honey and the 1 1/2 Tbsp. of paprika.  Gradually whisk in the olive oil, then season with salt and pepper.

In a large bowl, toss the cabbages with the apple, parsley, cilantro, chives, turnips, pepitas, and radishes.  Add 1/2 cup of the dressing and toss well.  Season with salt and pepper and garnish with paprika.  Serve the additional dressing at the table. 

(It is helpful to shred the cabbages, apple, and turnips in a food processer using the shredding attachment.)

Friday, June 9, 2017

Quinoa Salad with Spring Vegetables

(recipe from Saveur magazine)

1 Tbsp. coconut oil
1 cup red quinoa
1/2 cup white wine
2 sprigs each tarragon and thyme (I used dried herbs)
1 cup frozen lima beans
1 cup frozen peas
3 Tbsp. lemon juice
3 Tbsp. olive oil
2 tsp. Dijon mustard
2 tsp. honey
Salt and pepper, to taste
5 radishes, sliced

In a medium saucepan, melt the coconut oil.  Add the quinoa and cook over moderate heat, stirring, until toasted, 2 minutes.  Add 1 1/2 cups water, the wine, and the herbs and bring to a boil.  Cover and simmer over low heat for 20 minutes.  Discard the herb sprigs.  Cool the quinoa to room temperature.

Meanwhile, in a saucepan of salted boiling water, cook the lima beans for 2 minutes.  Add the peas and cook for 1 minute longer.  Drain and transfer to a bowl of ice water; drain again.

In a large bowl, whisk the lemon juice, olive oil, mustard and honey; season with salt and pepper.  Stir in the quinoa, lima beans, peas and radishes.  Season with salt and pepper and serve.