Potato Salad May 31, 2009

I love potato salad in the summer, this is a quick, easily “veganized” version that really is low on ingredients and big on taste.

Potato Salad

Potato Salad

4-5 medium sized new potatoes washed well, cut in half with skin on(red skins work well too)

2-3 green onions

1 small clove of garlic grated

3 tbsp fresh dill, chopped fine

1 tbsp  Dijon mustard

3/4 cup (up to) of light “real” mayo or veganaise I love the garlic version but I’d suggest omitting the garlic if you use this, also I often split the mayo with sour cream as well to make it lower fat but when i make it vegan JUST veganaise

Salt and pepper to taste

Scrub new potatoes and cut in half, I like to leave skins on but it’s up to you. Boil until tender when pierced with a fork, drain, cube and  set aside to cool.  In a smaller bowl, mix green onions, garlic, dill, mustard,  mayo/veganaise/sour cream and salt and pepper. When potatoes are cool combine and roughly mash  so there are cubes and smaller poatyoes pieces as well. Chill for about 30 mins ot an hour and serve.

Roasted Mushroom and Spinach Salad April 5, 2009

Roasted mushrooms make a great side to warm wintery dishes, they are earthy, juicy and only take minutes to make. Since Spring is on it’s way but there is still a nip in the air I tried to come up with something to satisfy the cravings of both seasons.

warm mushroom and spinach salad

Roasted Mushrooms

1 Package of washed and stemmed whole button mushrooms
2-4 tbspn of olive oil
1 tspn dried roasmary
1 tsp thyme
1/ tsp garlic powder
a sprinkling of sea salt

Preheat oven to 400F

Coat baking sheet with half of the olive oil.

Toss washed stemmed mushrooms in a medium bowl with half  the oil and all the herbs and spices,coating well.  Turn mushrooms out onto pan and bake  for 10 minutes.  Flip mushrooms and bake for 5-10 more minutes until well cooked and  wrinkly.

Salad
a couple handfuls of wash dried baby spinach leaves
fresh pepper
balsamic vinegar to taste
thinly sliced red onion
and goat cheese (optional)

In a medium sized bowl toss enough spinach for two  in balsamic vinegar (to taste).  Arrange spinach on plate, topping with thinly sliced red onion,cracked black pepper,  half of the warm mushrooms. Garnish with  goat cheese if you are not vegan…eat …done.

Tabouli Salad January 16, 2009

I have been craving this stuff like mad lately, it’s such a fresh salad wit lots of flavor and it’s super good for you. Bulgar is an excellent source of fiber and for a grain is generally low in calories. Cilantro, Tabouli’s other main ingredient, amazingly high amount of vitamin A and lutien both good for the health of your eyes. Plus heart healthy olive oil.

Tabouli Salad

1 cup of Bulgar (Bolghar)

the entire bunch of cilantro, washed stemmed, dried off and chopped (approximately 3-4 cups)

2-3 tomatoes diced

1 small red onion finely diced (or 1/2-3/4 cup depending on your taste)

juice of 2 lemons

1/4 cup of olive oil

1 clove of garlic grated

salt and pepper to taste

To cook the bulgar, boil water in kettle. Add 1 cup of dried bulgar to a medium-lage size heatproof mixing bowl. When water has reached a full boil add two cups, cover and let sit for about 45 mins.

While bulgar is cooling prepare ingredients. In a small bowl mix olive oil, lemon juice, garlic and salt and pepper.

Add dressing to cooled Bulgar and mix. Top with veggies and refridgerate, mix before serving.

***Variation change this by adding 1 cup of green onion instead of the red onion and a can of chickpeas, if you want to make this a meal.**

Israeli “Couscous” August 19, 2008

So I spend a lot fo time in the international isle of the supermarket and found this thinking it was just big cous cous…I was very excited;p…and wrong, it’s actually a type of Israeli pasta made with wheat flour. It says that it is toasted it over and “open fire” to retain it’s al-dente texture after cooking. I have a theory that sometimes more toasting is a good idea and seeing as I don’t have an open fire I used a dry skillet and man does it smell good as it toasts.It takes only about 5 mins over medium high heat but I think the extra step will work well for this recipe I am going to try today. You can also serve this as an alternative to rice or pasta, I imagine it would be good tossed into veggie soups the last 5-8 minutes of cooking time, and might make an interesting “risotto”.

Israeli Couscous Salad(s)

1 (250g) pkg of Israeli Couscous

2 1/2 cups of water

enough of your favorite veggie boullion to flavor 2 1/2 cups of water

Toast or don’t toast couscous, bring veggie stockto a boil. Add couscous and return to a simmer, let cook cover for about 8 minutes. Stirring occasionally.

Tomato Basil

2 spring onions chopped

1 large clove of garlic grated

1/2 pint of cherry tomatoes chopped

Dressing

2-3 tbspn olive oil

6-8 leaves of fresh basil washed and torn (I’m using basil because I am currently growing it but cilantro and mint would work very well in this)

salt and pepper to taste although the broth gives it a lot of flavor so easy on the salt

juice of a lime

cucumber would be good especially if you are using mint and cilantro.

Mix and add dressing and chill for at least 30 minutes.

Warm Grilled Salad

BBQ or roast approxiatemly 2-3 cups of any veggies you like, I used zucchini, peppers and mushrooms but eggplant and tomatoes would work as well. If you have it roast garlic to add to the dressing. Roast veggies whole but chop into bite sized pieces when tossed into salad. Olives and sundried tomaotes would be a great addition to this.

Dressing

2-3 tbspn olive oil

1/2 juice of a lemon

1 clove of grated garlic or if you want a more subtle garlic clove roast a bulb of garlic and use about 1/2 of the bulb, place dressing ingredients( with exception of fresh herbs) in a food processor or blender and blend with garlic until smooth.

1/4 cup of fresh herbs like basil, oregeno, cilantro or mint.

salt and pepper to taste.

Mix warm couscous and salad dressing and toss with warm veggies, serve warm or room temperature. You can chill it and it tastes just fine.

Greek Pasta Salad July 2, 2008

Pasta salads are not rocket science, and although I have written this recipe to the best of my capabilities you can substitute just about anything. Add more veggies or more spice. In a pinch I have used bottled greek salad dressing and if you don’t eat cheese omit it and add in sun-dried tomatoes packed in oil and pine nuts. Also if you don’t have oregano make it with fresh basil.

Greek Pasta Salad

1/4 cup olive oil
juice of 1 lemon
2 tsp fresh or dried oregano leaves
1 large garlic clove grated
1 tbsp of Dijon mustard
1 box of tri-coloured fusilli pasta cooked, rinsed and cooled
1 cup of rennet free Feta cheese
2 medium tomatoes diced, or 1 large
Approimately 1/2 a English cucumber cut into slices then quartered
1/2 cup black olives (I usually toss in the ones with the pits cause they tend to have better flavor but use what you have)
1/2-1 pepper of choice (I like red, but orange adds some more colour)
1/2 cup or more of diced red onion, if you are an onion fan like me add more
Salt and pepper

In a bowl add oil, Dijon mustard, lemon juice, oregano and garlic. Whisk well, until a little frothy. You can also use a hand blender or blender to make it more creamy but it’s not necessary.

In large salad bowl, combine cooked pasta, Feta, tomato, cucumber, olives, pepper,and red onions. Pour in dressing and toss well. Add salt and pepper to taste. Garnish with extra oregeno or parsley if you have it. Let chill for about 1 hour. Sometimes after it sits I feel it needs a little more lemon or salt so taste and adjust after chilling/before serving.

Caprese June 27, 2008

Easiest and most simple recipe. It’s important you get the right cheese and use fresh tomatoes and herbs.

Caprese (Fresh Mozzarella and Tomato Salad)

1 ball of fresh mozzerarella sliced 1/4 inch thick

2 large ripe tomatoes sliced 1/4 inch thick

olive oil

fresh basil or oregeno

sea salt and cracked black pepper

Slice tomatoes and cheese and layer them one over the other almost like you would spread out a deck of cards. Season with salt and pepper, and garish with fresh basil leaves or oregeno, and drizzle with oil. Serve chilled. Balsamic vinegar is also nice drizzled over this.

Summer Day Salad June 27, 2008

Kelly, Dan and I had such an unexpected and wonderful lunch today that I needed to post it. It was a totally unplanned collaboration and perfect for Summer. Lunch consisted of a multi grain baguette with artichoke dip, a sweet Summer Salad and Iced Americanos sweetened and softened with chocolate almond milk. Kelly please correct me on the drink recipe if you see anything wrong, I’ll post it following this one.

Summer Day Salad

5 cups of Mesclun / Spring Greens washed
1/2 pint of ripe organic strawberries sliced
1/2 small log of pepper crusted goat cheese

Wash greens and wash, hull and slice strawberries and place on top of greens. Crumble goats cheese saving 1 tbsp for the dressing.

Balsamic Vinegrette

1 tbsp goat cheese
5 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp maple syrup
a pinch of sea salt and fresh gorund black pepper

Whisk together ingredients and pour over salad.