Tag Archives: summer

Mango Summer Salad

13 May

summer salad

Ingredients: (salad) romaine lettuce, baby spinach, red onion, radish, champagne mango, avocado, cherry tomatoes, gorgonzola cheese, (dressing) olive oil, balsamic vinegar, cherry rhubarb jam, salt, pepper, garlic, and basil leaves.

It isn’t precisely summer, yet, but it’s close enough!

Combine 2 romaine hearts and a small bag of baby spinach in a large bowl. Chop 1 mango, 1 avocado and a few cherry tomatoes. Thinly slice 3 radishes and  a little red onion. Add to salad with 1/2 cup of gorgonzola and toss.

For dressing, blend 1/3 cup olive oil, 1/4 cup balsamic vinegar, a spoonful of jam, 1 clove of garlic, 2 basil leaves, salt, and pepper in a blender till smooth. Pour over salad, toss, and serve.

Experiment: Try arugula instead of spinach. Try pear or grapes instead of mango. If you don’t have fresh fruit, try craisins, dried cherries, or dried apricots. Sprinkle with sunflower or pumpkin seeds. For more salad dressings, see Ranch Dressing Et Al.

Vegetable Curry with Lentils

29 Apr

Vegetable Curry with Lentils

Ingredients: quinoa, baby spinach, sweet onion, garlic, yams, carrots, vegetable broth, coconut milk, curry powder, garlic powder, cumin, salt, cayenne, orange lentils, and cane sugar.

Saute 1 sweet onion (chopped), 6 cloves of garlic (minced), 2 yams (peeled, cubed), and 2 carrots (peeled, diced) in a large wok until onions are translucent. In a blender, combine 1 cup vegetable broth, a 14oz can of coconut milk, 1 TBSP orange Indian curry powder, 1/2 TBSP cane sugar, 1 TSP garlic powder, 1/2 TSP cumin, 1/2 TSP salt, and 1/4 TSP cayenne. Add to vegetables with 1 cup orange lentils; simmer, covered, for 20 minutes.

Serve vegetables and lentils over cooked quinoa and top with raw baby spinach. For home made flatbread follow this recipe: Mix 2 cups whole wheat flour with 1 TSP salt, add 1/3 cup oil and about 1/3 cup water. Shape dough into walnut-size balls and roll out on wax paper. Cook on lightly greased hot griddle until lightly browned. You can make these ahead of time and refrigerate to use as needed.

Beet Burgers

18 Mar

beet burger

Ingredients: purple beets, rice, garlic, all purpose seasoning, dried oregano, onion powder, liquid smoke, fresh ground peppercorns, Dave’s Killer Bread, flaxseed meal, and water.

Roast 4 purple beats, pealed and halved, for 1 hour at 400 degrees. Once cooled, shred. Then combine with 2 cups cooked rice (brown and forbidden mixed), 3 chopped garlic cloves, 1 TSP all purpose seasoning, 1/2 TSP dried oregano, 1/2 TSP onion powder, 1/4 TSP liquid smoke, 6 turns fresh ground peppercorns, and 3 slices of Dave’s Killer Bread (toasted and finely crumbled). In a separate bowl, whisk together 1 TBSP flaxseed meal with 3 TBSP warm water. Add this to the mixture as egg substitute.

Form 4-inch patties (about 2 cm thick) from the mixture and place on a cookie sheet lined with parchment paper. Freeze for 30 minutes to an hour before pan frying. Serve on hamburger buns with vegan tartar sauce (blend 1 cup raw soaked cashews, 1/4 cup plain soy milk, 1/4 onion, 4 pickles, 1/2 TSP salt, 1 TBSP pickle juice, 1/2 TBSP white wine vinegar, 1/2 TBSP lemon juice, and pepper), tomato, lettuce, red onion, and cheese if you wish.

Inspired by Portobello Vegan Trattoria’s beet burger.

Experiment: Try using a mixture of purple beets and golden beets, which have a slightly sweeter flavor.

Avocado & Peach Salad

9 Aug

Ingredients: Peach, avocado, cilantro, lime, white onion, and sea salt.

This is a really simple salad to make and the fresh flavors are so tasty! I used one peach, one avocado, a small handful of cilantro, the juice from half a lime, half of a white onion, and sea salt to taste. It can also be eaten with tortilla chips–like salsa.

Experiment: Try different proportions of all these ingredients. Also, try adding other colors to it with diced tomato or different color peppers. If you want to spice it up a bit, you could add Mexican chili powder, Tabasco sauce, jalapeño, etc. And definitely try substituting a champagne mango for the peach! They have a bright orange/yellow skin as opposed to green/red skin and are much sweeter and softer.

Savory Cilantro Sauce

2 Aug

Ingredients: Cilantro, jalapeño, lime, olive oil, onion, garlic, sugar, sea salt, avocado, and water.

Note: This recipe makes a lot.  (We’re a family of seven and we like “green sauce” on almost everything!) So you may consider halving or quartering this recipe.  The picture above shows about a fourth of what this recipe will make.

Either a standard blender or food processor work really well for making this sauce nice and smooth.

First, I put three jalapeños in my blender. (I remove the majority of the seeds from them but leave some so it has some kick.) Then I add two big bunches of well-washed cilantro, the juice from 2 1/2 limes, 3/4 cup of olive oil, six cloves of garlic, half an onion, half a tablespoon of sugar, about one tablespoon of sea salt, 2/3 cup of water, and one avocado. I let it blend until it’s the consistency of a smoothie. Then I give it a taste to see if it needs more salt or lime juice.

This sauce is SO versatile! It’s great with tortilla chips or served along side any Mexican dish. It also pairs well with Asian dishes. I like it over fried rice to add a bit of spice. It’s delicious over grilled chicken or with fish. I’ve also mixed it with a bit of mayonnaise and buttermilk for a salad dressing. I’ve even had it over certain egg dishes for breakfast!

Experiment: Try adding more garlic cloves, if you’re a big garlic fan. Or, if you like really spicy stuff, add more of the jalapeño seeds. Green chilies could also be used to add a different twist.