Tag Archives: Vegan

Feb20

Easy Tabbouleh (Tabouli)

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Tabouli

This is such a nutritious and delicious thing to have on hand. It can be served with grilled pita bread, rustic breads, slices of radishes, carrots or cucumbers or eaten as a salad on its own. There are a lot of recipes out there, this one is based on a Palestinian version, basically a parsley salad. Chop and stir! This keeps for about a week in the refrigerator. I used fresh and dried parsley to get different levels of flavor.

Ingredients:

  • 1/2 cup fine bulgur wheat, soaked for 2-4 hours in boiling water, then strained
  • 1 pound of grape tomatoes, finely chopped
  • 1 large shallot finely chopped
  • 4 Tbs fresh lemon juice
  • 2 large bunches fresh flat leaf parsley finely chopped
  • 1/2 cup dried parsley 
  • 2 large bunches mint (not peppermint) finely chopped
  • 2 Tbs Baharat seasoning (see below)
  • 1 Tbsp Sumac (more if you prefer)
  • 1/2 cup good olive oil
  • freshly ground black pepper (I use a four peppercorn blend)
  • Sea salt to taste

Baharat Spice Mix

To make spice mix: Toast all but the nutmeg in a dry pan, being careful not to burn. Use a spice grinder or mortar and pestle to grind to a fine powder).  Add the nutmeg and stir. Keeps for 8-10 weeks

To make Tabbouleh:

Add all ingredients in a large bowl and stir. Taste before adding salt and pepper. Serve with additional lemon quarters.

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Feb21

Pepita Granola

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Granola 3

I have been making granola forever, it was probably one of the first foods I made in my adult life as a cook. When I was in cooking school in Cuernavaca, Mexico we had some with pepitas (pumpkin seeds) and since then this has been my favorite recipe. My favorite way to eat granola is on top of fresh Greek style yogurt with some fresh berries or fruit. This is very easy to make and far better than most store bought versions. I do not add dried fruit to the granola until serving as it tends to soften the granola, but this goes nicely with dried fruits as well as fresh. You can also store granola in the freezer to prevent softening.

granola 1
This recipe was adapted from Calle Ocho in New York City.

Pre-heat oven to 375 degrees.

6 Cups old fashioned rolled oats
1 1/2 cups hemp seeds (available at health food stores)
2 Cups unsweetened flaked coconut
1/2 cup vegetable oil (you can use pumpkin seed oil if you have it)
1/2 cup sliced almonds
2 cups green hulled pepitas (pumpkin seeds)
3/4 cup local honey
1/4 cup molasses
1/2 cup maple sugar
sprinkle of nutmeg and cinnamon
pinch of salt

granola 2

Mix all in a very large bowl. Bake on baking sheets lined with parchment or silpat for 15minutes, remove from oven and stir well, then bake for another 10 minutes. If the granola is browned, remove from the oven. If it is not browned, stir and put in for another 5 minutes. When golden brown cool, then place in airtight containers.

 

 

Mar1

Grilled Baby Bok Choy

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So simple and so delicious! Grilled Baby Bok Choy… 

Bok Choy ready for the grill

Baby bok choy is one of many Asian greens available here year round. In our farmer’s market a bouquet sized bunch of it is just $1. If you live on the mainland, you may have to wait for Spring to get fresh local bok choy, but it does grow everywhere in temperate months. It is also very easy to grow in the garden.
  After you have soaked the bok choy in water and drained it, all you do is cut each baby bok choy in half and trim the thin upper leaves a little. Then drizzle with a simple lemon vinaigrette (1/4 cup of lemon juice, ½ cup of olive oil, a tablespoon of Dijon mustard, a pinch of salt and two tablespoons of agave syrup) and allow the bok choy to rest in the marinade. I also had some golden beets that I had roasted and I sliced them thickly and placed them in the marinade too.
 
Heat a grill on high and once it is good and hot, turn down to medium. Place the baby bok choy on the grill, being careful of flare ups because of the marinade. I keep a water bottle handy. It only takes about 2-3 minutes on each side, just till you see some grill marks, you want the greens with just a little crunch. Sprinkle with a little salt and pepper to taste.
 
You can also use a more Asian marinade instead, but I like the freshness lemon adds to the dish. You could also use other baby Asian greens such as baby Tat Soy.

Dinner is served

Feb17

Celery Salad: easy, healthy & vegan

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This fresh clean salad is vegan and gluten free. It is easy to make and has some really interesting flavors. I sometimes add pomegranate during the holidays. The recipe is adapted by one on Epicurious.com. I first tasted it when my friend Janet Montrose brought some to a party at our house. I love the light crispy fresh salad so much that I make it often. It is best eaten immediately after making.

Here is the very easy recipe:

Celery Salad

1/2 cup fresh lemon juice (I use Meyer because we can get them all year here)

1/3 cup Dijon mustard

5 teaspoons local honey (I use macadamia honey)

2/3 cup extra-virgin olive oil

lots of freshly ground smoked black pepper

a generous pinch of sea salt ( I use applewood smoked salt here)

1 large bunch celery with leaves

2 large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes

3/4 cup walnuts, toasted, chopped

Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.

Trim celery leaves and chop. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)

Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Taste and season salad to taste with salt and pepper if needed.

Feb6

North Carolina Coleslaw

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I made two coleslaw recipes for Superbowl… one was a red cabbage slaw and the other was this North Carolina Slaw… goes great with Eastern Carolina BBQ too!

Delicous, healthy and VEGAN! 

Here is the simple recipe:

  • 1/2 cup of cider vinegar
  • 1/2 cup of white wine vinegar
  • 1/4 cup olive oil (optional but I find it makes the salad smoother tasting)
  • 4 tablespoons sugar or agave syrup
  • 1 teaspoon salt
  • 2 teaspoons fresh cracked pepper
  • 1 teaspoon celery seeds (optional)
  • 1 pinch of crushed red pepper
  • 1 tablespoon of Tabasco sauce (optional)
  • 1 head green cabbage
Mix all ingredients except the cabbage together and stir well till the sugar is dissolved.
Shred the cabbage. I use the slicing blade on my food processor, but you can slice by hand or with a grater that has a slicing blade. You do not want this to be grated in small pieces as with a creamy cole slaw.
20-30 minutes before serving toss the dressing with the cabbage and chill till serving time, toss again and add more black pepper.