Month: November 2023

Categories
Family Friendly Vegetables

Honey Ginger Carrots

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Honey Ginger Carrots

A beautiful and delicious glazed preparation for fresh spring carrots, using the carrot tops for garnish if available.  Carrots are in the same family as parsley with the leaves having a somewhat similar flavor profile.  Feel free to substitute one for the other. 

Did you know that carrots were originally purple? I used purple, orange, yellow and red carrots here. Using different colors provides your body with a variety of antioxidants.

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped ginger (or ginger from tube – available in the grocery produce section)
  • 1 1/2 tablespoons honey
  • 6 medium carrots, scrubbed and cut lengthwise, leaving a short section of green tops if fresh.
  • Reserve 1 tablespoon of chopped fresh carrot tops if available. Otherwise use 1 tablespoon of chopped parsley.
  • 1/4 cup water
  • 1/4 cup orange juice
  • 1/2 lemon for finishing
  • Salt and pepper

Instructions:

  1. In a medium pan over medium-high heat, add oil and stir in ginger. Add honey and stir to dissolve.
  2. Add carrots and toss to coat. Pour in water and orange juice.
  3. Cover to steam, stirring occasionally and cook 15 -20 minutes or until tender and juices make a glaze, adding a tablespoon of water more if needed.
  4. Season to taste with salt and pepper. Serve with a squeeze of lemon and a sprinkling of chopped carrot tops or parsley.
Categories
Salads

Orange Avocado Salad

Orange Avocado Salad

This is our favorite dressing and can be used for almost any salad.

Makes: up to 12 servings as a side, 4-6 servings as a meal salad

Ingredients For Salad

  • Mixed lettuces and greens (include kale and thinly sliced red cabbage)
  • Thinly sliced red onion or green onion
  • Orange, sectioned, with sections thickly sliced
  • Avocado, sliced
  • Sliced roasted almonds

Ingredients For Citrus Vinaigrette (makes 12 Tablespoons)

  • 1/3 cup fresh squeezed orange juice
  • 3 teaspoons orange zest
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon vinegar (apple cider vinegar works well)
  • 2 Tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 3 Tablespoons extra-virgin olive oil (advanced move: instead of oil, use 3 T. sunflower seeds or nut butter)

Instructions for Dressing

  1. Add all ingredients to a dressing container or jar. Whisk or cover tightly and shake until the dressing is combined. (If using sunflower seeds or other nuts, combine in blender or immersion blender, adding water to thin as needed.) Use immediately or refrigerate for up to 1 week.

Instructions for Salad

  1. Add greens and onions to a bowl and toss with desired amount of dressing.
  2. Top with orange pieces, sliced avocado, and sliced almonds.

Variations: Mix it up by adding any of your favorite ingredients (some suggestions are baked tofu, sliced beets, and sliced hearts of palm).

Categories
Vegetables

Sugar Snap Peas with Orange & Almond

Sugar Snap Peas with Orange & Almond

This a light and fresh side dish, great for Spring or Summer meals.

Ingredients:

  • Oil spray (avocado or olive oil)
  • 1/3 cup sliced almonds
  • 3/4 pound fresh sugar snap peas, trimmed and halved at an angle (about 4 cups)
  • 1 tablespoon vegan butter
  • 1/8 teaspoon Creole seasoning
  • 1 teaspoon orange zest, plus 1/4 cup fresh juice (from 1 large orange)
  • 2 tablespoons vegetable broth
  • Salt
  • Black pepper

Instructions:

  • Using a zester tool, zest the orange and set aside. Squeeze the orange and set the juice aside.
  • Spray a large non-stick pan with oil spray to coat. Heat the pan over medium-high heat and add sliced almonds, stirring gently until lightly toasted. Sprinkle with a small amount of salt. Remove from pan and set aside.
  • Spray the same pan with a small amount of oil spray. Add the peas and cook, stirring often, until tender-crisp, 3 to 4 minutes. Transfer peas to a serving dish.
  • Reduce heat to medium; melt 1 tablespoon vegan butter. Add Creole seasoning and cook, stirring constantly, until butter browns slightly, about 3 minutes. Stir in orange juice, vegetable broth and a couple of grinds of pepper. Cook, stirring constantly, until sauce is glossy and thickened slightly, about 2 minutes. Taste and adjust seasonings, adding salt if needed.
  • Spoon sauce over peas and sprinkle with orange zest. Then top with the toasted almonds and serve.
Categories
Salads

Kale Salad with Peanut Dressing

Kale Salad with Peanut Dressing

This recipe is adapted from a Kale Salad at Houston’s Restaurant (now Hillstone). It is their most requested recipe of all time.  Goes to show you that kale can be extremely desirable!

I prefer lacinato kale (also called Tuscan kale or dinosaur kale) for this recipe.

Difficulty level: easy

Ingredients:

For the vinaigrette: 

  • 5 tablespoons olive oil (or 3 tablespoons olive oil and 2 heaping tablespoons peanut butter)
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons rice wine vinegar (or apple cider vinegar)
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons honey
  • Dash of cayenne pepper
  • Dash of salt

For the salad: 

  • 4 heaping cups chopped kale (from one small bunch, leaves washed and thick stems removed)
  • 1 cup finely slivered red cabbage
  • ½ cup shredded or grated carrots
  • 1 green onion, slivered
  • ¼ cup chopped fresh mint
  • ¼ cup chopped cilantro
  • 3 Tablespoons chopped roasted peanuts
  • ¼ cup parmesan (or vegan parmesan) cheese
  • Optional: grilled or baked tofu

Instructions:

  1. Mix together the dressing ingredients. If using peanut butter in place of some of the oil, blend together with an immersion blender, adding small amounts of water to thin to dressing consistency.
  2. In a large bowl, toss together the kale, cabbage, carrots and green onions.
  3. Toss the greens with the dressing about 30 minutes before serving, allowing the vinaigrette to soften the texture of the kale.
  4. Right before serving, add the mint and cilantro and toss. Top with the chopped peanuts, vegan parmesan and tofu (if desired).
Categories
Salads

CPK Style Barbecue Salad

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CPK Style Barbecue Salad

The California Pizza Kitchen’s  Barbecue Chicken Salad has always been a favorite – so many flavors and textures! This is a vegan version substituting tofu (or crispy soy strips) for the chicken that really satisfies the craving.

Makes 4 dinner salads

Ingredients:

  • 8 cups chopped lettuce, using a mix of colors and textures
  • 1 cup finely shredded red cabbage
  • 4 medium tomatoes, chopped
  • 2 avocados, chopped
  • 1 can black beans, drained and rinsed
  • 1 cup corn
  • 1 16 oz. package tofu, drained (or 2 cups crispy soy strips)
  • 1 cup BBQ sauce, divided
  • 1 cup vegan ranch dressing (purchased or from sauce section)
  • 4 corn tortillas and avocado oil (or tortilla chips) for serving
  • Chopped cilantro for serving
  • Salt and pepper to taste

Instructions:

  1. Cut the tofu into cubes or slices. Place in a bowl and cover with 1/2 cup BBQ sauce. Marinate for 20- 30 minutes.
  2. Preheat the oven to 400 degrees F. Remove the tofu from the marinade and place on a lightly greased baking sheet. Bake for 15 minutes. Flip tofu and brush with remaining BBQ sauce. Return to the oven and cook for another 10-15 minutes.
  3. Using a small amount of oil in a small frying pan, heat the oil and then toast the corn tortillas, turning when browned. Remove from the pan. Finish toasting all tortillas. Cut into strips with a long chef’s knife or pizza cutter.
  4. Toss the lettuce and red cabbage with ½ of the ranch dressing.
  5. Assemble individual salads by dividing the lettuce mixture onto each plate. Evenly divide and top the salads with the beans, corn, tomato, avocado, and tofu (or soy strips). Drizzle with ranch dressing. Drizzle with a small amount of barbecue sauce. Top with tortilla strips or tortilla chips and chopped cilantro.

 

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