Month: February 2022

Categories
Sauces, Dips & Dressings

Baba Ghanoush

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Baba Ghanoush

A creamy, luscious dip or spread.

Makes about 2 cups (enough to serve 4 to 6 as an appetizer).

Ingredients:

  • 2 ½ pounds Italian eggplants (about 2 medium eggplants)
  • 2-3 medium cloves of garlic, pressed or finely minced
  • 3 tablespoons lemon juice, or more to taste
  • ¼ cup tahini
  • 1 tablespoon extra-virgin olive oil, more for garnish if desired
  • 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
  • ¾ teaspoon salt, or to taste
  • ¼ teaspoon ground cumin
  • Pinch of smoked paprika, for garnish (optional)

Instructions:

  1. Preheat the oven to 450 degrees F. Place the oven rack in the upper third of the oven. Line a large, rimmed baking sheet with foil and spray foil surface lightly with olive (or avocado) oil spray. Halve the eggplants lengthwise and place them in the lined pan with the halved sides down.
  2. Roast the eggplant until the interior is very tender throughout and the eggplant begins to collapse, about 40 minutes.  Turn the broiler on and broil to char the skin of the eggplant – watching closely – for about 4 minutes.
  3. Set the eggplant aside for about 5 minutes until cool enough to handle. Turn the eggplants over, scooping out the flesh with a large spoon, discarding the skin.
  4. Place the eggplant into a mesh strainer and drain over the sink or a bowl for about 10 minutes, stirring occasionally to release more liquid. 
  5. In the meantime, place the remainder of the ingredients, except the chopped parsley, into the bowl of a food processor. Add the drained eggplant. Pulse repeatedly until coarsely blended (there should still be some texture).
  6. Add the finely chopped parsley and pulse a few times to combine. Taste and adjust seasonings.
  7. Transfer the baba ghanoush to a serving bowl and lightly drizzle olive oil on top, if desired. Sprinkle with parsley and/or smoked paprika.
  8. Serve with warmed pita bread, cucumber slices, crackers, etc. Or layer on a sandwich.

 

Categories
Snacks Vegetables

Chili-Garlic Edamame

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Chili-Garlic Edamame

Our favorite edamame recipe! 

Serves about 3 as an appetizer or snack.

Ingredients:

  • 4 cloves of garlic, finely minced
  • 2 teaspoons olive oil
  • 2 tablespoons sake or dry white wine
  • 2 teaspoons tomato paste
  • 1 teaspoon sriracha chili sauce (or more to taste)
  • ¼ teaspoon salt
  • 1 tablespoon vegan butter
  • 2 tablespoons water
  • ¼ teaspoon sugar
  • 8 oz edamame pods, cooked according to package directions
  • Squeeze of lemon juice (optional)

Instructions:

  1. Heat oil in medium-sized pan over medium heat and sauté minced garlic for about 7 minutes, until softened. (Do not scorch garlic).
  2. Add the remainder of sauce ingredients (excluding edamame and lemon) and warm for about 4 minutes until reduced and moderately thickened. (The vegan butter is what really makes this sauce delicious and can be reduced to 2 teaspoons but not deleted.)
  3. Toss edamame pods in the sauce allowing to warm for about 1 minute. Move to serving dish and top with a small squeeze of lemon (optional). Garnish with sesame seeds if desired.
Categories
Sauces, Dips & Dressings Soups

Homemade Vegetable Stock

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Homemade Vegetable Stock

Save your vegetable scraps such as carrot tops, trimmings from onions, fennel, parsley and celery, really any vegetable that you like (except the cruciferous family like broccoli, cabbage and brussels sprouts as they can overpower) and place in a large container or plastic bag in your freezer. 

Continue to add vegetable scraps until you have enough to fill a pot.  Then place the frozen veggie scraps into a large stock-pot and cover with water. Bring to a boil, then cover and simmer until the vegetables have softened and have begun to break down. Remove from the heat and keep covered. Cool to room temperature, strain-out and discard (or compost) the solids. You have created a flavorful unsalted broth!  Add salt as needed for your recipes.

And remember, when cooking any meal, do not add salt until the very end.  If added during cooking, much of the salt ends up inside of the food where you won’t taste it.  Salting at the end (or just individually at the table) means that you will add a lot less salt. And whatever you do add, will be able to be tasted and enjoyed!

Categories
Pasta

Pasta with Roasted Beet Sauce

Pasta with Roasted Beet Sauce

A restaurant favorite and a traditional Italian dish, this is a great way to use those spring beets.  

For the most vibrant color, use the deepest red beets that you can find.

Difficulty level: more difficult but worth it. You can make this more simple by using already-cooked plain beets (not pickled), usually found in the refrigerated produce case.

Serves 2-3 people

Ingredients:

  • 3-4 medium-sized beets, cleaned and cut into a 3/4 inch dice
  • 1 tablespoon extra-virgin olive oil
  • 3 sprigs thyme
  • 3 cloves garlic
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons vermouth
  • 1/2 cup freshly grated parmesan cheese, or vegan parm with additional for finishing
  • 1/4 cup cashew cream or plant-based milk
  • 1/2 pound pasta (penne, orecchiette, or bowties)
  • 1/2 cup vegetable broth
  • Coarse salt and freshly ground pepper
  • 1 tablespoon poppy seeds
  • 1 tablespoon chopped fresh mint leaves
  • Mint leaves, for garnish
  • Additional parmesan or goat cheese (vegan or regular) for serving

Instructions:

  1. Preheat oven to 400°. On a rimmed baking sheet, toss the diced beets with 1 Tbs. oil, thyme sprigs, pepper and a small pinch of salt. Roast for 40 minutes or until fork tender, adding the garlic cloves to the pan for the final 10 minutes. Check for doneness of the beets at the 30-minute mark.
  2. Transfer roasted beets and garlic to a food processor. Add the balsamic vinegar, vermouth, half of the cheese. Pulse until it is pretty smooth, scraping down the sides and adding a small amount of broth if needed.
  3. Transfer beet mixture to a saucepan. Add the broth and cashew cream and bring to a light simmer. Add the remaining cheese and another pinch of salt. Simmer on medium-low.
  4. Toast the poppy seeds in a small skillet until fragrant, about 2 minutes.
  5. Cook the pasta until al dente. Drain and return to skillet. Pour the sauce over the pasta, add the chopped mint leaves and toss to combine. Give it one more taste. Season accordingly.
  6. Serve pasta garnished with a good sprinkle of the poppy seeds and the mint leaves. Garnish with cheese, as desired.
Categories
Mains

Health Bowls

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Health Bowls

It doesn’t get any better than this. Creating “bowls” is an easy way to layer your favorite healthy ingredients into one tasty meal.  For example, start by layering these first four ingredients into a microwave-safe bowl:

  • chopped greens, like kale, spinach, and Swiss chard
  • brown rice
  • tofu or edamame
  • lentils and other beans or proteins

Now heat this tasty foundation in your microwave.  Next, layer on your favorite additional foods from your health target list (or add your own choices):

  • sliced red cabbage
  • chopped tomatoes or salsa
  • sliced avocado
  • chopped or sliced nuts
  • your favorite herbs
  • your favorite dressing or sauce

Amazing colors, textures, and tastes all in one bowl! 

Categories
Family Friendly Salads

Summer Fruit Salad with Mint Sugar

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Summer Fruit Salad with Mint Sugar

This is a super refreshing summer fruit salad. 

Makes 6 servings.

Ingredients:

  • 1/4 cup loosely packed fresh mint
  • 2 tablespoons sugar (use cane sugar or coconut sugar)
  • 1 lb blackberries, left whole
  • 3 firm-ripe medium peaches or nectarines, halved lengthwise, pitted, and cut into 1/3-inch-thick wedges
  • 1/2 lb seedless green grapes (1 1/2 cups), halved (optional)

Instructions:

Pulse mint and sugar in a food processor until finely ground. Sprinkle mint sugar over fruit in a large bowl and toss gently to combine. Let stand 5 minutes before serving.

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