Curried Brussels Sprouts Salad

A traditional take on curried chicken salad but made with roasted brussels sprouts instead. This salad is a great way to try brussels sprouts in a different manor and is great over greens, in toasted pita or served with crackers.

Curried Brussels Sprouts Salad
serves 3
20 small brussels sprouts, ends trimmed, halved
1 tbl extra virgin olive oil
salt and pepper
1 celery stalk, minced
1/2 cup minced green onion (dark green parts only)
1/2 cup roasted salted cashews, roughly chopped
1/2 cup veganaise (or your favorite vegan mayonnaise)
1/4 cup raisins
3 tbl apricot jam
2 tbl black sesame seeds
1 tbl curry powder
2-3 cups baby spinach

Preheat the oven to 400.
Toss the brussels sprouts with olive oil and season with salt and pepper. Roast for 15 minutes.
Combine all of the remaining ingredients except the spinach and season with salt and pepper. Add the brussels and toss to combine. Taste and season.
Serve over spinach.

Blackberry Cucumber Salad with Lime Vinaigrette

When blackberries are in season, I try to incorporate them into my diet as much as possible. Originally I intended to make this salad with raspberries but when the grocery store came up dry, I chose blackberries. Turns out blackberries provided a much more flavorful punch for this delicate salad and added little bursts of juicy berry in each bite.

One Year Ago Today Cobb & Slaw Salads in jars

Two Years Ago Today Squash Blossom Crepes with Grilled Scallions and Poblano Cream

Three Years Ago Today Curried Tofu Salad Sandwiches


Baby spinach, English cucumbers, agave glazed walnuts and tart blackberries serve as a perfect summer salad for lunch or a light dinner. Definitely don't skip out on the lime dressing, it brings all the flavors together and adds just the right amount of tang to each bite.

Blackberry Cucumber Salad
serves 3
6 handfuls of baby spinach
2 cups fresh blackberries
1 English cucumber, thinly sliced
1 cup sweet walnuts
10 fresh basil leaves, thinly sliced
 sea salt

Toss the spinach leaves with a bit of dressing and divide among three bowls. Top with blackberries, cucumbers, walnuts, mint and a drizzle of lime vinaigrette. Finish with just a light pinch of sea salt and serve.

sweet walnuts:
1 tsp coconut or canola oil
1 cup roughly chopped raw walnuts
2 tsp agave nectar
pinch of sea salt

Over medium heat, combine the oil and walnuts in a saute pan and begin to toast. After 2 minutes, drizzle in the agave and salt and toss. Cook 2-3 more minutes, tossing every 30 seconds so the nuts don't burn. Once they are nice and toasty, set aside.

Lime Vinaigrette
1/4 cup canola oil
juice from 1 1/2 limes (around 3 tbl)
1 tbl agave nectar
1 tsp dijon mustard
1/4 tsp lime zest
pinch of sea salt

Combine all of the ingredients in a blender and blend for 2-3 minutes to allow the dressing to come together and become thick and creamy. Taste and season with a touch of agave if the dressing is too tart or a pinch of salt if it is too sweet.

Watermelon, Jicama & Kiwi Salad

This salad could not be more simple! It's crisp and refreshing and would be great for a bbq, snack or side dish. Of course you don't have to take the time to cut perfect squares (you end up with a lot of waste this way), simply chopped and tossed together in a bowl is perfect.

One Year Ago Today Linguini with Garlic Sauce, Basil & Pea Shoots

Two Years Ago Today Summer Squash Soup with Almond Mint Pesto
 
Fresh watermelon, crisp jicama and kiwi tossed in a light olive oil, lime and mint dressing.

Watermelon Jicama Salad
serves 4
1 mini watermelon, medium cubed
1 medium sized jicama, medium cubed
4 kiwis, medium cubed

Combine together and toss with mint dressing.

Mint Dressing
3 tbl extra virgin olive oil
2 tbl roughly torn fresh mint
2 tbl lime juice
sea salt, to taste

Combine together and dress over salad.

Falafel Pizza with Artichoke Salad

I'm not going to lie, I did not make this falafel.
dun dun dunnnnnnnnnnn!!!!
I actually purchased it from a salad bar at the grocery store, but you could also purchase it at your favorite Lebanese restaurant or even use leftover falafel. Of course you could make it yourself, but this is more of a leftover falafel type meal. Fresh falafel is too delicious to put on a pizza and cover with sauces and toppings.

One Year Ago Today Dutch Baby Pancake with Strawberry Sage Syrup

Two Years Ago Today Vegan Cadbury Eggs

Leftover falafel is often dry and unappetizing the next day but this falafel pizza will now be your saving grace. Topped with olives, red and yellow bell peppers and drizzled with tahini, it's the perfect way to use less than perfect falafel and turn them back into soft, fluffy pieces of goodness.

Falafel Pizza
serves 4
1 ball fresh pizza dough
3/4 cup marinara sauce
5 pieces of falafel, cut into 4ths
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
3 tbl roughly chopped green and black greek olives
1 cup shredded vegan cheese
1/4 cup tahini

Preheat the oven to 425.
Roll out your pizza dough to a large circle. Place on a greased pizza stone or baking sheet. Spread marinara sauce on top, leaving 1/2" for crust. Top with falafel pieces, red bell pepper, yellow bell pepper and greek olives.
Sprinkle cheese on top and bake for 20 minutes or until the bottom has browned and the crust is cooked through.
Drizzle the top with tahini and serve.

Artichoke Salad
serves 3
1-15oz can artichoke quarters, drained and rinsed
1 tomato, seeded, roughly chopped
1/2 cucumber, thinly sliced
1/4 red onion, thinly sliced
3 tbl fresh parsley, roughly chopped
1 tbl fresh mint, roughly chopped
juice from 1 lemon
1/4 tsp red pepper flakes
sea salt, to taste

Combine the artichokes, tomato, cucumber, red onion, parsley and mint. Dress with lemon juice, red pepper flakes and sea salt.

Spring Pea & Basil Salad with Chicken and Fingerlings

Much to my shagrin, spring is in the air. While I love the vegetables spring brings, this can only mean one thing: summer is coming! Boohiss. It's not quite there yet so I will count my numbered days with bright, fresh produce in every meal.
A new type of vegan meat has come around these days that is now being sold in Whole Foods called Beyond Meat. It is by far the closest thing to real chicken you will ever taste. Granted, I don't remember what real chicken tastes like at all BUT when I tried this for the first time, my brow furrowed and I scowled. I was pretty much convinced I was being duped and someone was getting me to eat chicken. I chewed it with so much suspicion that my eyes hurt from squinting. Now, knowing full well that this is in fact, vegan I will certainly be replacing it with the old (old/new) Gardien standby.

One Year Ago Today Barbecue Ribs with Cold Farfalle Salad

Two Years Ago Today Tempeh in Rosemary Balsamic Redux with Asparagus & Polenta

Fresh green peas, crisp cucumber, vegan chicken and creamy fingerling potatoes drenched in basil, cilantro, lemon and garlic for a new springtime salad great warm or at room temperature.

Spring Pea Salad
serves 3
1 cup(6 or so )fingerling potatoes, halved lengthwise
2 cups fresh or frozen peas
2 tbl extra virgin olive oil
12 oz vegan chicken strips (such as Beyond Meat)
salt and pepper
1/2 cucumber, thinly sliced
3 tbl minced scallions, green parts only
1 tbl fresh lemon zest

Combine the potatoes in a pot of cold, salted water and bring to a boil. Cook for 15 minutes or until fork tender. Add the peas and remove from the heat. Let sit for 5 minutes to warm the peas through then drain.
While the potatoes are cooking, saute the chicken strips in olive oil until lightly browned and crisp on the edges. Season with salt and pepper.
Toss together the potatoes, peas, chicken, cucumber, scallions and lemon zest.
Add all of the basil dressing and stir to combine. Serve warm or at room temperature

Basil Dressing
1 cup packed fresh basil leaves
1/2 cup packed cilantro, leaves and stems
1/4 cup extra virgin olive oil
2 tbl minced scallions, green parts only
1 garlic clove, smashed
1/2 tsp salt
1/4 tsp pepper
juice from 1/2 lemon

Blend together until smooth.

Guacamole Salad

A fresh, pretty salad to mix things up when you think you're all done with salads. This deconstructed guacamole salad is beautiful to present and the most simple to put together. And hey, if you don't want to eat it like this, mash it up and make some guacamole!

One Year Ago Today Double Chocolate Raspberry Brownie Bites

Two Years Ago Today Thai Chile Peanut Butter Cups


Creamy avocado, ripe cherry tomatoes, thinly sliced red onion, cilantro and lime delicately assembled for a light meal. Add toasted sunflower seeds and baby spinach leaves if you want to pump this up a bit.

Guacamole Salad
serves 2
2 ripe avocados, 1/2" slices
1/4 red onion, paper thin slices
1/2 cup halved cherry tomatoes
3 tbl cilantro leaves
2 tbl extra virgin olive oil
1 lime
sea salt, to taste

Combine the avocados, onion, tomatoes and cilantro. Dress with extra virgin olive oil, lime and sea salt.

Roasted Pear & Radicchio Salad with Molasses Vinaigrette

A sweet and savory, warm salad to serve as a lunch or light dinner on a cold, winter day.

One Year Ago Today Platanos Rellanos with Smoky Black Beans, Green Chile Crema & Tamarind Broth

Oven roasted Bosc pears sit on top caramelized grapes, bitter radicchio, toasted hazelnuts and sweet shallots with a drizzle of molasses vinaigrette.



Roasted Pear Raddicchio Salad
serves 2
roasted pears 
1 firm Bosc pear, halved lengthwise, cored
1 tbl extra virgin olive oil
2 tsp maple syrup
1/8 tsp dried thyme
pinch of salt and pepper

Preheat the oven to 450. Coat the pears with olive oil, maple syrup and season with thyme, salt and pepper.
Place cut side down on a baking sheet and roast for 10 minutes. Flip the pears over and roast 7-10 minutes more until golden brown and tender.

radicchio salad
1 tbl extra virgin olive oil
1 large bulb radicchio, cored, roughly chopped
1 shallot, thinly sliced
1/4 cup halved green grapes
2 tbl raw hazelnuts, roughly chopped
salt, to taste

While the pears are roasting, saute the radicchio and shallot in olive oil until tender, 5 minutes. Add the grapes and hazelnuts and season with salt. Cook 5 more minutes until the grapes start to caramelize and the hazelnuts have toasted.
Serve the roasted pears on top the of the radicchio salad and drizzle with molasses vinaigrette.

Molasses Vinaigrette
2 tbl molasses (not blackstrap)
1 tbl champagne vinegar
2 tsp dijon mustard
1 garlic clove, smashed
1/8 tsp dried thyme
salt and pepper, to taste
3 tbl extra virgin olive oil

Combine the molasses, vinegar, mustard, garlic, thyme, salt and pepper in a small blender and blend to combine. Slowly stream in the olive oil until the dressing has emulsified and taste to season with more salt and pepper.

Black Garlic Noodles with Golden Beets & Radicchio

Black garlic has become pretty popular in the food scene this past year but it is still pretty hard to find. I happened to come across some at a specialty food store and made sure to grab a bag. The dark color comes from a long process in which the entire bulb is fermented until it produces a soft, black clove that is mild with a slight molasses/balsamic flavor. Enjoy cloves of black garlic raw or cooked.

One Year Ago Today Scallion Pancakes with Tamari-Ginger Dipping Sauce & Snap Pea Salad

Two Years Ago Today Creamy Polenta with Eggplant Mint Tapenade & Red Pepper Coulis


Fermented black garlic slivers tossed with udon noodles, shaved golden beets, radicchio, red bell peppers, cilantro, fresh basil and a tamari-toasted sesame dressing.

Black Garlic Noodles with Golden Beets & Radicchio
serves 3
udon noodles for 3
2 tbl coconut or canola oil
2 red bell peppers, thinly sliced
1 head radicchio, cored, thinly sliced
salt, to taste
5 black garlic cloves, thinly sliced
1 golden beet, peeled
1/2 bunch scallions, green parts only, roughly chopped
3 tbl roughly chopped fresh cilantro
2 tbl roughly chopped fresh basil
1 tbl sesame seeds
dressing:
3 tbl tamari
1 1/2 tbl mirin
1 1/2 tsp sriracha or other hot sauce
1 tsp toasted sesame oil

Cook the udon noodles according to your package directions.
While the noodles are cooking, saute the red bell pepper and radicchio in coconut oil over medium heat for 7 minutes until the radicchio has wilted and the bell pepper is tender. Season lightly with salt. Add the garlic and toast 2-3 minutes more.
Drain the pasta and add to the sauteed vegetables. Toss to combine and add the dressing ingredients. Toss once more to coat the pasta.
Plate up the pasta and use a vegetable peeler to shave off thin slices of beets on top. Garnish with scallions, cilantro, basil and sesame seeds.

Italian Waldorf Salad with Candied Hazelnuts & Lemon Vinaigrette

This version of a Waldorf salad can be enjoyed over and over again without being weighed down my a heavy mayonnaise dressing.This salad is fresh, nutty, crunchy, creamy and bursting with great flavor. A friend had a salad similar at a popular Italian restaurant and suggested I make it to try. I added chickpeas to make it more of a meal and they were a great addition.

One Year Ago Today Sriracha-Soy Glazed Tofu, Sticky Rice Patties & Grape Salsa

Chickpeas, raw carrot, celery, crisp apples, red grapes and mixed baby lettuces tossed with sweet hazelnuts and lemon vinaigrette.


Italian Waldorf Salad
serves 3
3 cups baby spring mix lettuces
1 cups baby spinach leaves
1-15oz can chickpeas, drained and rinsed
1 carrot, minced
1 celery stalk, thinly sliced
1 red apple, thinly sliced
1/2 cup red grapes, halved
1/4 cup candied hazelnuts
lemon vinaigrette, to taste

Combine all of the ingredients and toss with lemon vinaigrette to taste.

Candied Hazelnuts
1/2 cup water
1/4 cup hazelnuts
2 tbl maple syrup
1/4 tsp cinnamon
1/8 tsp salt
1/8 tsp dried thyme
2 tsp coconut or canola oil
 
Combine the hazelnuts and water and boil for 4 minutes. Drain and toss with maple syrup, cinnamon, salt and thyme. Saute with oil until toasty and caramelized. Drain on a paper towel.

Lemon Vinaigrette
1/4 cup extra virgin olive oil
2 tbl dijon mustard
2 garlic cloves, roughly chopped
juice from 1 lemon
salt and pepper, to taste

Combine all of the ingredients in a blender and blend for 2-3 minutes until thick and creamy.

Carrot & Avocado Salad with Peruvian Potatoes, Baby Kale & Roasted Citrus Tahini

This salad hits all the marks: crunchy, creamy, sweet, sour and salty. Roasting the carrots and potatoes in a garlic-thyme olive oil adds another depth of flavor before you even drizzle on the tahini dressing that oozes with roasted citrus juice. Baby kale is something I only recently started seeing in my grocery store, sold in containers instead of in bunches. It has an incredibly soft, tender flavor and almost all of the bitterness that hides in adult kale is missing in these baby leaves. I find it much more palatable to eat raw than the large leaves. If you can't find baby kale, substitute baby spinach or arugula leaves.

One Year Ago Today Matzo Ball Soup

Two Years Ago Today Asian Style Terrine

Caramelized carrots and purple potatoes delicately composed with buttery avocado, baby kale, sunflower and sesame seeds tossed in a roasted lemon and orange tahini dressing.

Carrot & Avocado Salad
serves 3 
3 tbl extra virgin olive oil
1 large garlic clove
1 tsp fresh thyme leaves
1 tsp cumin
1/8 tsp red pepper flakes
salt and pepper
5 carrots, halved, lengthwise
1 lb baby purple potatoes, halved
1 orange, halved
1 lemon, halved
3 handfuls baby kale or spinach
1 avocado, thinly sliced
3 tbl raw sunflower seeds
1 tbl black or white sesame seeds

Preheat the oven to 400.
In a blender, combine the olive oil, garlic, thyme, red pepper flakes and season with salt and pepper. Blend to combine. Toss the carrots and potatoes with the oil and arrange in a single layer on a baking sheet. Place the orange and lemon halves on the baking sheet as well, cut side up. Roast for 20 minutes until the vegetables are tender and lightly caramelized.
Assemble a salad with the roasted vegetables, baby kale, avocado and seeds.
Use the citrus to make the tahini dressing.

Roasted Citrus Tahini
1/4 cup tahini
juice of 1 roasted orange
juice of 1 roasted lemon
1-2 tbl water
1 tbl maple syrup
1/2 tsp salt

Combine all of the ingredients, adding more water to thin out the dressing if it remains too thick. Season with salt to taste.

Watermelon Radish Salad with Avocado Vinaigrette

While I don't notice a huge difference in taste between your standard grocery store radish and these, the watermelon radish is radiant enough to never pass up. This radish is large, the size of a naval orange and tastes best when sliced paper thin using your sharpest knife, a mandolin or even a vegetable peeler. This salad is simple to prepare and tastes as fresh as it looks beautiful.

Thinly sliced watermelon radish with avocado, shallot, satsuma mandarins, cilantro leaves and sea salt.


One Year Ago Today  Soft Pretzels!

Watermelon Radish Salad with Avocado Vinaigrette
2 tbl minced shallot
2 tbl fresh orange juice
1 tbl champagne vinegar
1 avocado, medium dice
1/8 tsp sea salt
3 tbl extra virgin olive oil
1 watermelon radish, paper thin slices
2 mandarin oranges, segmented
cilantro leaves

Combine the shallot, orange juice and vinegar. Gently stir in the avocado and salt and let marinate for 10 minutes. Whisk in the olive oil and dress over slices of radish, oranges and cilantro leaves.

Brussels Sprout & Radicchio Chop Salad with Sesame Ginger Dressing

Radicchio is not something I eat all that much but I do enjoy it more than I used too. It tastes great roasted, as the cooking process takes the bitterness away, but when thinly sliced, its flavor works perfectly as an accompaniment to a salad mixed with other greens or leafs.

Roasted brussels sprouts, bitter radicchio, thinly sliced red onion, almonds and crunchy onions top this chopped salad drizzled with sesame ginger vinaigrette.

One Year Ago Today Iced Gingerbread Biscotti

Brussels Sprout and Radicchio Chop Salad
30 brussels sprouts, thinly sliced
2 tbl extra virgin olive oil
1/4 tsp red pepper flakes
salt and pepper
1 medium size radicchio, thinly sliced
1/2 cup crispy onions (like the kind you top casseroles with at thanksgiving)
1/3 cup toasted almond slices
1/4 cup paper thin sliced red onion

Preheat the oven to 425.
Toss the shredded brussels sprouts with olive oil, red pepper flakes and season with salt and pepper. Roast in an even layer on a baking sheet for 15 minutes until the edges are caramelized.
Toss the brussels sprouts with the remaining ingredients and dress with sesame ginger dressing.
If you are not going to eat right away, reserve the crispy onion for the last minute so they do not get soggy.

Sesame Ginger Dressing
2 tbl rice vinegar
2 tbl coconut oil
1 tbl agave
3 tsp soy sauce
2 tsp sesame seeds
1/2 tsp toasted sesame oil
1" piece fresh ginger, minced
1/4 tsp red pepper flakes

Combine all of the ingredients in a blender and blend for 2-3 minutes until the dressing is smooth and thick.
If you are not using it immediately, it will separate, so quickly re-blend.

Cold Marinated Beet, Hazelnut & Arugula Salad with Roasted Acorn Squash

I had every intention of editing this picture until I noticed that somehow (and yet, not surprisingly) my dog's tongue caught some photo action, resting it's against the place that I take these shots.
There's no way around it, I can't stand cooked beets! I've tried each and every way possible and I still can't get the taste of dirt of out of my mouth. But thanks to my persistence and refusal to admit I didn't like beets, I tried them raw and fell in love. I would have never expected to be able to eat them raw, but when finely shaved or shredded, they add a wonderful, crisp bite to any salad. Here I decided to marinate them in a little maple and thyme before adding them to my hearty fall salad.

One Year Ago Today Delica Squash, Pumpkin Seeds, Mint & Shaved Fennel

Sweet red beets, baby arugula, toasted hazelnuts, tangy pomegranate seeds and tender roasted butternut squash tossed lightly with oil and vinegar.

Cold Marinated Beets
1 small beet, peeled
3 tbl extra virgin olive oil
2 tbl maple syrup
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper

Use a vegetable peeler to shave off thin slices of raw beet. Toss with the remaining ingredients and marinate for at least 30 minutes in the fridge. Drain from liquid before serving.

Arugula Salad with Roasted Acorn Squash
1 acorn squash, small dice
1 shallot, thinly sliced
2 tbl extra virgin olive oil
1/4 tsp red pepper flakes
1/4 tsp dried thyme
salt and pepper
4 cups baby arugula
1/2 cup pomegranate seeds
1/4 cup toasted hazelnuts, roughly chopped
dressing- evoo, balsamic, salt and pepper, to taste

Preheat the oven to 425.
Toss the diced squash and shallots with 2 tbl olive oil, red pepper flakes, thyme, salt and pepper. Roast in a single layer on a baking sheet for 25 minutes until tender with caramelized edges.
Combine the arugula, pomegranate seeds, hazelnuts, squash and beets and toss together.
Lightly dress the salad with olive oil, balsamic, salt and pepper.

Warm Chickpea & Green Bean Salad with Roasted Lemon

Not only is this a great salad for lunch but it would also make a wonderful addition to your Thanksgiving day dinner substituting that heavy green bean casserole for this light side.

One Year Ago Today Red Pepper Quesadillas with Grilled Onions & Tofu

Lightly roasted lemon rind, green beans and shallots tossed with raw radishes, chives and chickpeas while hot. Serve as a salad for two or as a side for a family of four.

Warm Chickpea & Green Bean Salad
yield-as an entree 2, as a side 4
1 lemon
2 handfuls green beans, ends trimmed
1 shallot, thinly sliced
2 tbl extra virgin olive oil
salt and pepper
1-15oz can chickpeas, drained and rinsed
4 radishes, thinly sliced
2 tbl minced chives
2 tbl vegan mayonnaise

Preheat the oven to 425.
Use a vegetable peeler to slice off thick pieces of lemon peel. Make sure to only get the yellow part of the skin. Save the lemon for its juice.
Combine the lemon peel, green beans and shallot with olive oil, salt and pepper. Roast for 15 minutes.
While hot, combine the vegetables with the remaining ingredients along with juice from half of the lemon. Taste to season with more salt and pepper.
Enjoy warm or at room temperature

Raw Kale & Avocado Salad, Roasted Cauliflower Steaks with Lemon Vinaigrette

If you're a fan of cooked kale but don't like the taste raw, try this method of preparing it. An acidic dressing tossed with raw kale and allowed to marinate, will not only soften the leaves but take away a good amount of bitter flavor that lurks in each leaf. Greens are a superfood best to be eaten raw, but they don't always taste the best that way. This recipe is quick and easy and can be a gateway to obtaining all the nutrients kale has to offer without steaming or baking.

One Year Ago Today Needhams-Maine's best candy I never knew about!
Two Years Ago Today Early Gray Cranberry Oat Bars

One batch of mustardy lemon vinaigrette serves two purposes in this meal. One as a marinade for tender filets of roasted cauliflower and secondly as a dressing for this simple kale salad with avocado and cucumber.

Lemon Vinaigrette
for salad and cauliflower
1/4 cup extra virgin olive oil
2 tbl dijon mustard
2 garlic cloves, roughly chopped
juice from 1 lemon
salt and pepper, to taste

Combine all of the ingredients in a blender and blend for 2-3 minutes until thick and creamy.

Raw Kale & Avocado Salad
1/2 batch lemon vinaigrette
1 head kale, stems removed, roughly chopped
1 avocado, small dice
1/2 cucumber, seeded, thinly sliced
3 tbl toasted pine nuts

Toss the dressing with the kale, avocado and cucumber and chill for at least 30 minutes before serving to allow the dressing to marinate. The acid will break down the kale and take away a lot of the bitterness that raw greens have. When ready to eat, garnish with pine nuts.

Roasted Cauliflower Steaks
1/2 batch lemon vinaigrette
1 head cauliflower, cut into 1" thick steaks
1 shallot, thinly sliced
3 garlic cloves, minced
1/2 tsp red pepper flakes
salt and pepper

Preheat the oven to 425.
Lay the cauliflower steaks on an oiled baking sheet and drizzle with the lemon vinaigrette. Top each steak with the shallot and garlic and sprinkle with red pepper flakes, salt and pepper.
Roast for 20 minutes.

Grilled Tofu Fiesta Salad with Black Beans

Three of my favorite things: salad, tofu scramble and mexican flavors! Why not combine it into one flavorful meal good for any time of the day?

Two Years Ago Today Confit Red Potatoes with Crispy Artichokes & Stewed White Beans

One Year Ago Today Fennel Grapefruit Truffles

Grilled tofu, red bell pepper, jalapeno and slow simmered black beans on top a fresh salad of romaine, cilantro and basil with creamy avocado and your favorite salsa.

Black Beans
1 tbl extra virgin olive oil
1/4 cup minced yellow onion
1/2 jalapeno, seeded & diced
1-15oz can black beans, undrained
1 tsp green hot sauce
salt and pepper

Saute the onion and jalapeno in olive oil until soft and tender, 7 minutes. Add the black beans along with the juices and bring to a boil. Reduce to a simmer and cook for 10 minutes. Add the hot sauce and season with salt and pepper.

Fiesta Scramble Salad
serves 3-4
3 tbl extra virgin olive oil, divided
1 lb extra firm tofu, drained and pressed, cut into 1/2" slices
1 cup minced yellow onion
1 red bell pepper, small dice
2 garlic cloves, minced
1/2 jalapeno, seeded & diced
1 zucchini, halved & thinly sliced
1 tbl cumin
1 tsp dried oregano
salt and pepper
1/2 head romaine lettuce, thinly sliced
1/4 cup cilantro, roughly chopped
5 basil leaves, thinly sliced
1/4 cup toasted sunflower seeds
1 avocado, thinly sliced
vegan sour cream
salsa

Preheat a grill over medium high. Drizzle the tofu with 1 tbl of olive oil and grill on both sides for nice char marks, 10 minutes total.
While the tofu is grilling, saute the onion and red bell pepper in 2 tbl of olive oil until soft, 7 minutes. Add the garlic and jalapeno and cook 3 minutes more. Add the zucchini, cumin, oregano and season with salt and pepper. Crumble in the grilled tofu and continue to cook the scramble 10 more minutes. Taste and season.

Combine the romaine, cilantro and basil and divide among plates. Top with scramble and black beans and garnish with sunflower seeds, avocado, sour cream and salsa.

Ginger Chili Lime Salad with Black Sesame & Azuki Beans

This salad  requires no cooking and the dressing is made in the bottom of the bowl, so even less dishes to wash! Flavor is only enhanced the longer this salad sits so leftovers are tasty and welcome. Adzuki beans can be found at natural food stores but if you can't find them, substitute with black beans.
In Asian cuisine azuki beans are commonly eaten in sweet treats, ground up as red bean paste and filled in desserts, mixed in teas and even a popular ice cream flavor. I'm not feeling adventurous enough to make my own red bean ice cream right now so a delightful salad will do just fine!

Ginger Chili Lime Salad with Azuki Beans
serves 2-3 as an entree
juice of 1 lime
1 tbl extra virgin olive oil
1 tsp agave
1 tsp grated fresh ginger
salt and pepper
1 1/2 cup bean sprouts
1 cup canned azuki beans, drained and rinsed
1 red bell pepper, small dice
1/2 cucumber, thinly sliced

1/2 cup salted peanuts, roughly chopped


1/4 cup roughly chopped cilantro
2 tbl minced red onion

2 tbl roughly chopped fresh mint leaves
2 tbl toasted black sesame seeds

In the bottom of a large bowl, combine the lime juice, olive oil, agave, ginger and season with salt and pepper. Whisk to combine. Add the remaining salad ingredients and toss to combine. Taste and season with more salt and pepper.

Spicy Buffalo Tempeh Salad with Corn Chow Chow, Cilantro Ranch & Avocado Fries

 This salad was inspired from Veggie Grill, a popular vegan chain in Southern California that recently made it's way to Oregon. While I don't mind fake meat every now and then, I prefer tempeh especially in buffalo wing sauce.

 Spicy buffalo tempeh, baked avocado wedges, southern corn chow chow, fresh greens, red onions and cilantro-lime ranch.

Buffalo Tempeh
1/2 cup hot sauce
1/4 cup vegan butter
1/4 cup agave
1 tsp garlic powder
extra virgin olive oil
1 lb tempeh, cut into strips
creole seasoning
salt and pepper

Combine the hot sauce, butter, agave, garlic powder and cayenne in a small pot and bring to a boil. Reduce to a simmer and cook for 5 minutes.
Season the tempeh with salt, pepper and creole seasoning. Brown in olive oil on all sides and toss in buffalo sauce while hot.


Corn Chow Chow
1 tbl extra virgin olive oil
3 corn cobs, shucked
1/2 red onion, minced
1/2 green bell pepper, small dice
1/2 red bell pepper, small dice
1 celery stalk, minced
1 cup water
1 tbl agave
1 tbl apple cider vinegar
2 tsp turmeric
2 tsp celery seed
1 tsp dry mustard powder
salt, to taste

Saute the corn, red onion, green and red bell pepper and celery in olive oil until the vegetables start to soften. Season with 1 tsp salt. Add the water, agave, vinegar, turmeric, celery seed and dry mustard. Bring to a simmer and cook for 15 minutes or until most of the liquid has evaporated.

Buffalo Salad
1 recipe buffalo tempeh
1 recipe corn chow chow
1 head romaine, roughly chopped
1 large tomato, seeded, small dice
1/2 red onion, small dice

Combine all of the ingredients and dress with cilantro ranch

Cilantro Ranch
1/2 cup vegan mayonnaise
1/2 cup vegan sour cream
3 tbl fresh minced cilantro
1 tbl lime juice
1 garlic clove, minced
salt & pepper, to taste

Combine all in a blender and season to taste. Chill for at least 15 minutes for serving to allow flavors to meld.

Avocado Fries
1/2 cup panko breadcrumbs
3 heaping tbl all-purpose flour
2 tbl nutritional yeast
1/2 tsp salt
2 avocados, sliced into 8 pieces each
extra virgin olive oil

Preheat the oven to 400. Place a baking sheet in the oven to heat up as well.
Combine the panko, flour, nutritional yeast and salt in a blender and grind into a fine powder.
Dredge each avocado slice with the flour mixture and let sit for 15 minutes.
Pull the sheet out of the oven and grease with baking spray.
Dredge one more time, shaking off excess flour and place on the hot baking sheet. Spray the tops with oil and bake for 15 minutes or until golden brown.

Watermelon, Avocado & Tofu Ceviche

If you're reading this while it's watermelon season, make this right now! Also, make this. It's surprising but true to know that the delicious flavor of melon is accentuated in a delightful way when sprinked with sea salt and a drizzle of olive oil. This salad takes it one step farther with the addition of raw tofu that has been marinating in citrus and chilies.

Citrus kissed tofu, crisp cucumber, watermelon, creamy avocado and spicy watercress. This salad may be dressed simply but it delivers big on taste.

Tofu Ceviche
1 lime, juiced
1/2 orange, juiced plus 1 tbl zest
1/2 lemon, juiced
1/2" piece fresh ginger, grated
1 red chile pepper, minced
1 tsp sriracha sauce
1/2 tsp sea salt
1 lb fresh tofu*

Combine all of the ingredients and let marinate for 1-2 hours, tossing a few times in between. Serve raw.

*If you can't get fresh tofu at an Asian Market near you, make sure to drain and press your tofu for at least 2-3 hours to get as much of the water out as you can.

Watermelon & Avocado Salad
serves 4
2 avocados, small dice
1 personal sized watermelon, small dice
1 large cucumber, small dice
1 bunch watercress
1 lb tofu ceviche
3 tbl chopped fresh cilantro or basil
2 tbl chopped fresh chives
coarse sea salt
extra virgin olive oil

Combine all of the ingredients and drizzle lightly with some extra virgin olive oil and sea salt.

Grilled Avocado Salad with Garlic Scapes, Sea Beans, Chili & Mint

The farmer's market provided me with most of the awesome ingredients that composed this salad. Garlic scapes are soft to the touch but long and curly. They have a mild garlic flavor and can be used like scallions would. Sea beans are one of my new favorite vegetables, crisp and salty like really thin green beans that need no seasoning.

Fresh salad with grilled ripe avocado, salty sea beans, garlic scapes, mint, serrano chili, red bell pepper and heirloom cherry tomatoes.

Grilled Avocado Salad with Garlic Scapes, Sea Beans, Chili & Mint
serves 2-3
4 tbl extra virgin olive oil, divided
1 avocado, halved
1 shallot, thinly sliced
1/4 cup roughly chopped garlic scapes
1 serrano chili, thinly sliced
1 red bell pepper, medium dice
3 cups spring greens
2 cups sea beans
1 cup orange cherry tomatoes, halved
3 tbl mint leaves
salt and pepper

Preheat a grill or grill top to medium high. Drizzle the avocado cut side up with 1 tbl of olive oil. Grill, cut side down for 5-7 minutes until lightly charred. Toss the shallots, scapes and chili on the grill and cook for 4 minutes just to soften lightly.
Toss the avocado, shallots, scapes and chili with the remaining ingredients.
Dress lightly with the remaining olive oil and season with salt and pepper.