Thursday, May 23, 2013

Orange-Sesame Coleslaw

(recipe from FatFree Vegan Kitchen)

1 bag (16 ounces) prepared coleslaw, or 15 ounces cabbage plus one carrot, grated
1/2 cup thinly sliced red bell pepper
3 small seedless oranges, broken into sections (or 2 navel oranges, peeled and sliced)
1/4 cup orange juice
2 Tbsp. rice vinegar
1 Tbsp. tamari or soy sauce
1 Tbsp. toasted sesame seeds
1 Tbsp. grated peeled fresh ginger
1 tsp. lime or lemon juice
1/2 tsp. sesame oil (I just added a little olive oil)
sweetener to taste (optional)

Combine the coleslaw, bell pepper, and orange slices in a large salad bowl.  Mix together the remaining ingredients and pour over the vegetables.  Allow the flavors to combine for at least half an hour in the refrigerator before serving.

(A nice, light, dairy-free cole slaw option.  The orange, ginger, and sesame flavors are unexpected and delightful.)

Stir-Fried Baby Bok Choy

(recipe from Organic Style magazine)

2 tsp. vegetable oil
1 large clove garlic
2 lbs. baby bok choy
1 Tbsp. soy sauce
1 Tbsp. toasted sesame seeds
salt & pepper

Heat oil in a wok over high heat.  Add garlic and stir-fry until golden, about 1 minute.  Add greens, soy sauce, sesame seeds, and salt & pepper to taste, and continue to stir-fry until firm yet tender, about 3 minutes.

(I added some chopped shallot and chives I had in the fridge.  Stir-frying is a snap!  Eat some baby bok choy!  It's delightful.)

Tuesday, May 21, 2013

Yummy Smoothie!

(recipe by me)

1/4 small cucumber, cut in chunks
1 pear, cored and cut in chunks
2 stalks celery, cut in chunks
1 Tbsp. maple syrup
1 handful fresh baby spinach
1 handful fresh kale, chopped
1 cup water

Blend!  Yum!

Saturday, May 11, 2013

Fresh Pea Soup With Mint

(recipe from Prevention magazine)

1 Tbsp. olive oil
2 scallions, green parts only, cut into 4" pieces
1 rib celery, trimmed and cut into 2" pieces
1/2 onion, finely chopped
3 cups vegetable broth
4 cups fresh or frozen and thawed peas
1/4 tsp. salt
1/3 cup fresh mint leaves
1/2 cup Greek yogurt (I used coconut milk)
1/2 cup toasted pumpkin seeds

Heat oil in a large saucepot over medium-high heat.  Add scallions, celery, and onion.  Cook, stirring, 5 minutes, or until vegetables are tender.

Add broth and bring to a boil.  Add peas and salt.  Simmer for 10 minutes.

Transfer mixture carefully to a food processor or blender (in batches, if necessary).  Add mint and puree until smooth.  Cover and chill at least 1 hour.

Divide soup evenly among 4 bowls.  Top each bowl with 2 Tbsp. of the yogurt and sprinkle with pumpkin seeds.

(I added about 1 cup more peas, blended only slightly, as I initially thought the finished product was too thin.  Also, since I was taking this soup in a mason jar for work lunches, I simply blended the coconut milk right into the soup.  I used frozen peas, but this soup still tasted light and fresh.  I ate it both cold and hot, and it was delicious both ways.  Lovely.)