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Posts Tagged ‘vegetarian’

Kale and Avocado Salad Bits of dark leafy kale combine with chunks of creamy avocado for a super nutritious salad. But wait, there’s more! Toss this salad with a fresh homemade citrus dressing and top it with a generous scoop of nutty-flavored hemp seeds. This lovely green salad proves that eating healthy can be simple and delicious.

Kale and Avocado Salad
Recipe found in Saveur: The New Classics Cookbook

INGREDIENTS
1/2 cup fresh orange juice
3 tbsp. fresh lemon juice
2 tsp. soy sauce
1 clove garlic, smashed and chopped into a paste
4 tbsp. extra-virgin olive oil
3 avocados, pitted and peeled
2 tbsp. raw hemp seeds (optional)
1 bunch kale, stemmed and finely chopped
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS
1. Whisk together orange and lemon juices, soy sauce, and garlic in a bowl. Slowly whisk in oil; set dressing aside.

2. Cut 2 avocados into 1/2″ cubes and thinly slice the remaining avocado.

3. Put cubed avocados, half of the hemp seeds (if using), and kale into a serving bowl.

4. Toss kale mixture with dressing and season generously with salt and pepper.

5. Divide salad among plates and garnish with sliced avocado and remaining hemp seeds.

Serves 4 to 6

LINNELL’S NOTES
1. When tossing the salad, do not pour in all of the dressing in at one time. Pour a little bit in at a time and toss until the greens are lightly coated. You will have leftover dressing.

Enjoy!

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Nectarine Gelato Nectarines often take a back seat to the king of summer fruit, the peach. But according to the University of Rhode Island Landscape and Horticultural Program, Fresh peaches provide respectable amounts of the antioxidant Vitamins A and C in addition to potassium and fiber. Nectarines provide twice the Vitamin A, slightly more Vitamin C, and much more potassium than peaches. And, if that’s not enough, a vendor at a farmers market recently suggested to my husband that he use nectarines instead of peaches to make “peach” gelato. He said, “Nectarines taste more ‘peachy’ and have more fragrance.” Step aside fuzzy peaches, a new king has been anointed!

Nectarine Gelato
Adapted from a recipe found on MangiaBenePasta

INGREDIENTS
1½ cups heavy cream
1½ cups whole milk
1 cup sugar
1 vanilla bean, split lengthwise
1 to 1-1/3 cups of nectarine purée

DIRECTIONS
1. In a medium saucepan, combine the cream, milk, and sugar. Cook over medium heat until the mixture comes to a simmer.

2. Remove from heat.

3. Scrape the vanilla seeds into the milk, add the bean, and let sit for 30 minutes. Strain into a clean bowl discarding the vanilla bean.

4. Stir in the nectarine purée.

5. Cover and refrigerate for at least 2 hours or overnight.

6. Transfer to an ice cream maker and freeze according to manufacturer’s directions.

Makes a little over one quart

LINNELL’S NOTES
1. My husband tripled the recipe, so that we could give away some of the gelato as gifts. To do that, he used 3 to 4 cups of nectarine purée.

2. To that tripled recipe, my husband added 1/2 cup sugar and juice of half a lemon to the nectarine purée. These amounts are dependent on the sweetness of the fruit.

Enjoy!

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Southwest Quinoa Salad Like Superman, quinoa possesses super powers. Well, maybe not, but quinoa is an excellent source of protein and it contains all eight essential amino acids. If you’re looking for a tasty way to prepare this “superfood,” look no further. Boasting the southwestern combination of corn, peppers, beans, cilantro and lime, this colorful and nutritious salad might disappear from your plate “faster than a speeding bullet.”

Southwestern Quinoa Salad
Recipe From Quinoa 365: The Everyday Superfood by Patricia Green & Carolyn Hemming

INGREDIENTS
2 cups water
1 cup quinoa
1/3 cup olive oil
1/3 cup fresh lime juice (about 2 to 3 limes)
4 tsp apple cider vinegar
2½ tsp ground cumin
1 tsp finely minced jalapeño, Fresno or Mirasol pepper (optional)
1¼ cups frozen corn kernels, thawed
1 cup diced red bell pepper
One 14 oz can black beans, drained and rinsed
1/3 cup chopped fresh cilantro
1/4 tsp salt

DIRECTIONS
1. Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Fluff with a fork and allow the quinoa to cool.

2. Whisk the oil, lime juice, apple cider vinegar, cumin and jalapeño (if using) in a small bowl.

3. Place the cooled quinoa in a large bowl. Stir the dressing into the quinoa.

4. Toss in the corn, red pepper, black beans, cilantro and salt.

5. Serve immediately or cover and refrigerate in a sealed container for up to 3 days.

Serves 4 to 6

LINNELL’S NOTES
1. Quinoa naturally has a bitter coating of saponins. As a matter of habit, I always rinse quinoa in a strainer under cold running water prior to cooking to remove any residual saponin. Some brands of quinoa state that they are pre-washed.

2. I added some fresh ground black pepper.

3. I also added a pinch of sugar to counterbalance some of the combined acidity of the vinegar and lime juice.

4. I prefer serving this salad chilled. It seems more refreshing that way.

Enjoy!

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Blueberry Tamari Greens Bowl A bowl of salad should contain wholesome and healthy ingredients. Not all do. With spinach, tofu, almonds, blueberries, and cucumbers as its primary ingredients, this Asian-inspired salad is loaded with nutrients and exotic flavors. Plus, this recipe is actually three recipes in one: a salad with salad dressing, Lemongrass Tofu, and 5-Spice Tamari Almonds. All the parts are wonderfully versatile and will enliven your ho-hum salad repertoire.

Blueberry Tamari Greens Bowl
Recipe from Salad Samurai by Terry Hope Romeo

INGREDIENTS
For the Salad
1 pint blueberries
3 Persian cucumbers, diced into 1/2-inch cubes
2 scallions, green parts only, thinly sliced
4 cups baby spinach, washed and spun dry
3 tablespoons tamari
1 tablespoon pure maple syrup
2 teaspoons toasted sesame oil
1 tablespoon toasted sesame seeds
1 teaspoon grated fresh ginger
1/2 teaspoon red pepper flakes
1 cup 5-Spice Tamari Almonds (recipe below)
Lemongrass Tofu, chopped into 1-inch cubes (recipe below)

For the Lemongrass Tofu
1 pound extra-firm tofu or super-firm tofu (no pressing needed)
2 tablespoons maple syrup
4 teaspoons tamari
1 heaping tablespoon finely chopped fresh lemongrass
1 clove garlic, minced
2 teaspoons peanut oil or olive oil

For the 5-Spice Tamari Almonds
1½ cups raw whole almonds, roughly chopped
2 tablespoons dark agave nectar
3 tablespoons tamari
2 teaspoons Chinese 5-spice powder
About 1/2 teaspoon coarse salt (such as Maldon)

DIRECTIONS
For the Salad
1. Place the blueberries, cucumbers, scallions, and greens in a large salad bowl.

2. In a glass measuring cup or bowl, whisk together the tamari, maple syrup, sesame oil, sesame seeds, ginger, and red pepper.

3. Pour the dressing over the salad, toss to coat, and divide among serving bowls. Top with almonds and tofu, if using, and serve.

Serves 2

For the Lemongrass Tofu
1. If using extra-firm tofu, press the tofu first:
A. Slice 1 pound of tofu in half and slice each half again. Slice each remaining piece in half for a total of 8 slabs of tofu of equal thickness.slicing tofu

B. Layer a large cutting board with clean towels or paper towels. Arrange the tofu slices in a single layer on the towel.tofu slices

C. Spread another towel over the tofu, and then press another cutting board on top of the towel. Stack a few heavy things on the cutting board: cans, cast-iron pans, 300-page cookbooks, etc.Pressing tofu

D. Press tofu for 20 minutes, or up to an hour. Tofu will ooze water, so it’s best to arrange this near a sink, propped on a slight angle on the edge of the sink to drain.

2. Slice the pressed tofu into thin 1/4-inch strips.

3. Preheat the oven to 400° F and coat the bottom and sides of a 13 x 9-inch ceramic or glass baking dish with cooking spray.

4. Combine the maple syrup, tamari, lemongrass, garlic, and oil in the baking dish and whisk together. Arrange the tofu slices in the marinade and set aside while the oven is preheating, about 15 minutes. Occasionally stir the tofu strips.Marinating pressed tofu

5. Bake the tofu for 20 minutes. Remove from the oven and flip the strips over. Bake another 15 to 20 minutes, until the strips are golden and the marinade is absorbed.IMG_2433

6. Serve warm or chilled. Store chilled and consume within 2 days for best flavor.

Serves 2 as a salad topping

For the 5-Spice Tamari Almonds
1. Preheat the oven to 325° F.

2. In a 13 x 9-inch metal or ceramic baking dish, combine the almonds, agave, tamari, and 5-spice powder. Stir until the nuts are completely coated. Sprinkle with salt.

3. Roast the nuts for 16 to 18 minutes, stirring occasionally, until a sticky glaze forms. Remove from the oven and immediately transfer the nuts to a lightly oiled sheet of parchment paper or aluminum foil, and use a fork to break apart any clumps of nuts.

4. Once completely cool, store the nuts in a tightly covered container. Use within 2 weeks.

Makes 1½ cups

LINNELL’S NOTES
1. Chinese 5-spice powder is a blend of star anise, cinnamon, fennel, cloves, and Sichuan pepper. Jars of it can be found in the spice aisle of Asian markets.

2. Tamari is a Japanese soy sauce. If you follow a gluten-free diet, look for bottles of tamari that are wheat-free/gluten-free.

3. Save yourself a step and purchase pre-toasted sesame seeds at your Asian market.

4. I made the 5-Spice Tamari Almonds, the salad dressing, and the Lemongrass Tofu the day before serving.

5. My Lemongrass Tofu had absorbed the marinade and was golden-dark brown by the end of the first 20 minute cook time.

6. I felt that making the nuts not only added work, but also an added another tamari-flavored ingredient. The next time I make this salad, I will add freshly toasted plain almond pieces to the salad.

7. I added a splash of rice vinegar to the salad dressing, because I felt like it needed it.

8. Do not toss the salad with all of dressing. You will only need a fraction of the dressing or it will overwhelm the other ingredients. Keep in mind, also, that all the ingredients will take on the color of the dressing.

Enjoy!

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Jap Chae: Korean Glass Noodles “You will become addicted,” one of my Korean friends said while warning me about watching Korean soap operas. Addiction is an understatement. As a result of these soap operas, I find myself immersing in Korean culture to the point where I listen to Korean music (the lyrics of which I don’t completely understand), recognize aspects of Korean culture, and experiment with flavors and textures of Korean cuisine. One of my family’s favorite Korean noodle dishes is Jap Chae; it’s made from gluten-free sweet potato noodles and fresh vegetables. It’s delicious or, as they say in Korea, Mah Sit Sso Yo!

Jap Chae: Korean Glass Noodles
Steamy Kitchen

INGREDIENTS
1/2 pound dried Korean sweet potato noodles
2½ teaspoons sesame oil, divided
1 tablespoon cooking oil
3/4 cup thinly sliced onions
2 carrots, cut into matchsticks
2 cloves garlic, finely minced
3 stalks green onions, cut into 1″ lengths
1/2 cup mushrooms, thinly sliced (shitake or wood ear)
1/2 lb spinach, washed well and drained
2 tablespoons soy sauce
2 teaspoons sugar
1 tablespoon sesame seeds

DIRECTIONS
1. Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 5 minutes. Immediately drain and rinse with cold water. Drain again and toss with only 1 tsp of the sesame oil. Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length. Set aside.

2. In bowl, mix soy sauce and sugar together. Set aside.

3. Add the cooking oil in a wok or large saute pan on high heat and swirl to coat. When the cooking oil is hot, but not smoking, fry onions and carrots, until just softened, about 1 minute.

4. Add the garlic, green onions and mushrooms, fry 30 seconds. Then add the spinach, soy sauce, sugar and the noodles. Fry 2-3 minutes until the noodles are cooked through. Turn off heat, toss with sesame seeds and the remaining 1½ tsp of sesame oil.

Serves 4

LINNELL’S NOTES
1. Sweet potato vermicelli (dang myun), dried shitake mushrooms, and dried wood ears can be found in most Asian markets or can be ordered online.

2. If you are using dried shitake mushrooms or dried wood ears instead of fresh, they will need to be soaked in warm water for about 15 minutes to rehydrate them prior to using.

3. Sometimes when I feel lazy, I buy a bag of shredded carrots and a bag of prewashed baby spinach leaves at my local grocery store.

4. If you would like to add some beef to this dish, thin strips of beef can be partially stir fried in step 3 before adding the onions and carrots.

5. Thin slices of red bell peppers can also be added in step 4.

6. This noodle dish can be served at room temperature.

7. Because my family likes this dish, I always double the recipe.

Enjoy!

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Greek Salad with Orzo and Black-Eyed Peas Better together? Sometimes marriages work and sometimes they don’t. But magic occurs when two entities come together and bring out the best in each other. That is exactly what happens in the case of this Greek Salad. In actuality it is composed of two distinct salads, each possessing the substance and flavors to stand alone. The orzo component is light and refreshing with hints of lemon and oregano. By comparison, the black-eyed peas component brings in a certain earthiness with its flavors of tomatoes and parsley. Combining all components together creates a more interesting flavor-complex. This marriage definitely works.

Greek salad with Orzo and Black-Eyed Peas
Paul Grimes and Shelley Wiseman, Gourmet (August 2008)

INGREDIENTS
3/4 cup orzo
1 (15-ounce) can black-eyed peas, drained and rinsed
1 large tomato, diced (1 cup)
2 tablespoons chopped flat-leaf parsley
2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil, divided use
1/2 seedless cucumber, halved lengthwise, cored, and diced (1 cup)
1/2 cup pitted Kalamata olives, slivered
1/3 cup thinly sliced red onion
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon finely chopped oregano
2 to 3 cups coarsely chopped romaine
1/2 pound feta, crumbled (1 cup)
4-8 peperoncini
Salt and freshly ground pepper

EQUIPMENT: 4 (16-ounce) wide jars or container with lids
ACCOMPANIMENT: pita chips

DIRECTIONS
1. Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.

2. Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.

3. Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.

4. Divide black-eyed pea mixture (with juices) among jars and layer orzo salad, romaine, and feta on top. Add 1 or 2 peperoncini to each jar.

Cooks’ note: Assembled jars can be chilled up to 6 hours. Serve at room temperature.

Makes 4 servings

LINNELL’S NOTES
1. I only had Meyer lemons on hand and the results were wonderful.
2. I chopped a few small springs of basil from my garden and added it to the orzo mixture. I loved the added flavor it brought to the salad.
3. If you don’t want to serve the salad in jars, try layering the components in a clear glass salad bowl.
4. For a vegan version, leave off the feta cheese.

Enjoy!

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Citrus Gazpacho A trip to the American Southwest and blistering hot days prompt me to explore the world of chilled soups. After eating at Cafe Pasqual’s, a James Beard America’s Regional Cooking Classics award winner, in Santa Fe, New Mexico, I left a few pounds heavier. Not only did I eat every bit of food that was placed before me, I also toted home two of Cafe Pasqual’s cookbooks in my suitcase. In one of the books, Chef Katharine Kagel shares a much-requested recipe for a refreshing citrus-flavored gazpacho.

Citrus Gazpacho
Recipe from Cooking with Cafe Pasqual’s

INGREDIENTS
4 large ripe tomatoes
1 clove garlic, minced
1 tablespoon white wine vinegar
2½ cups freshly squeezed orange juice
Zest and fruit of 1 orange
Zest of 1/2 and fruit of 1 pink grapefruit
1/2 cucumber, peeled, seeded, and diced
1/2 yellow bell pepper, stemmed, seeded, and diced
1/4 medium red onion, diced
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cayenne pepper

DIRECTIONS
1. Fill a large saucepan with enough water to cover the tomatoes. Place over high heat and bring to a full boil. While the water is heating, use the tip of a sharp paring knife to score a small X on the bottom of each tomato, just piercing the skin.

2. Put the tomatoes into the boiling water for 20 seconds. Use tongs to transfer the tomatoes to a large bowl filled with ice and water. (This will stop further cooking.) Allow the tomatoes to cool for a few minutes, remove them from the water, and peel their skins with either a paring knife or your fingers, starting at the scored end. Discard the peel.

3. Core and dice one tomato and reserve it. Slice the other tomatoes in half crosswise, and squeeze out the seeds. Remove the cores. Put the tomatoes into the container of a blender.

4. Place the garlic, vinegar, orange juice, and orange and grapefruit zests into the blender with the tomatoes and whirl. Transfer the puree to a serving pitcher or a serving bowl and add the cucumber, bell pepper, red onion, and olive oil.

5. To prepare the fruit, use a paring knife on a cutting board to cut off both ends of the grapefruit and orange so that the fruit can securely stand on end for cutting. Starting from the top of the citrus, slice off all the peel and pith, following the contour. All the fruit will now be exposed. Cradle the fruit in the palm of your hand you aren’t using for slicing, and use the paring knife to cut loose each fruit segment from the inner side of the membrane. Angle the long side of the blade between the fruit and the membrane toward the center of each segment, cutting in a V configuration. No membrane should be attached to the fruit segments.

6. Add the fruit segments to the gazpacho mixture and stir.

7. Add the salt, pepper, and cayenne to taste.

8. Chill well before serving.

Makes 6 cups

LINNELL’S NOTES
1. I couldn’t find pink grapefruit at my local market, so I used a red grapefruit instead.
2. The recipe didn’t indicate when to add the reserved diced tomatoes, so I added them in with the cucumbers, bell pepper, and red onions.
3. I added 1/8 teaspoon of cayenne pepper.
4. Chef Kagel notes in her recipe, “The trick to this recipe is to cut all the diced ingredients into uniform dimensions.”

Enjoy!

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