Author: Adrienne Lee (Page 6 of 6)

Shredded Kale Salad with Pecan Parmesan and Cranberries

March 4, 2015 /

Shredded Kale Salad with Pecan Parmesan and Cranberries

Vegan, gluten-free, grain-free, soy-free

By Angela Liddon

FOR THE SALAD & DRESSING:
  • 2 medium bunches destemmed Lacinato/dinosaur kale, finely chopped (8 cups chopped)
  • 2 large garlic cloves
  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 3-4 tablespoons extra virgin olive oil, to taste
  • 1/4 teaspoon fine grain sea salt
  • 1/4 teaspoon freshly ground black pepper (just eyeball it)
  • 1-2 handfuls dried sweetened cranberries, for garnish
FOR THE PECAN PARMESAN:
  • 1 cup pecan halves, toasted
  • 1.5 tablespoons nutritional yeast
  • 1 tablespoon extra virgin olive oil
  • 2 pinches fine grain sea salt

Directions:

  1. Preheat the oven to 300F. Spread the pecans onto a baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly golden.
  2. Remove the stems from the kale and discard (you can save for smoothies if you are hard core!). Finely chop the kale leaves (the smaller, the better!).
  3. Wash the kale and spin dry. Place dried kale into a large bowl.
  4. For the dressing: In a mini food processor, process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined. Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is coated perfectly.
  5. For the pecan parm: Rinse out the mini processor and pat dry. Add the pecans into the processor and process until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it’s a coarse crumb. Be sure not to over-process – we still want a nice crunchy texture here, not powder.
  6. Sprinkle the pecan Parmesan all over the salad. Toss on a handful or two of dried cranberries. Wrap and place in the fridge for 30-60 minutes to soften. I tried letting this salad sit overnight in the fridge and I greatly preferred the flavour of the salad servedthe day of, so Idon’trecommend making this salad the day before and letting it sit in the fridge overnight.

Note: 1) Instead of a mini processor, you can chop/whisk the dressing and pecan “parmesan” by hand. 2) For a nut-free version, try using breadcrumbs instead of pecans.

 

Read more:http://ohsheglows.com/print-recipe/?id=495#ixzz38oIt60yg

 

 

 

Spicy Onions and Bell Peppers in Yogurt Sauce over Corn Bread

March 4, 2015 /

 Spicy Onions and Bell Peppers in Yogurt Sauce over Corn Bread

 

The key to the creamy sauce in this recipe is yogurt, which perfectly balances the intense flavors of the onion, garlic, and spices. Recipe-tester Larry says that whole-grain bread works well in place of the corn bread and that nondairy yogurt can be substituted. The sauce also goes well with curried basmati rice. Angelic Organics Kitchen (adapted from The Moosewood Cookbook).

Serves 4

1 loaf corn bread

2 tablespoons extra virgin olive oil or butter

2 cups  thinly sliced onion (about 3 medium onions)

1/2 teaspoon salt

3 medium bell peppers, stems and seeds removed, thinly sliced

1/2 teaspoon ground cumin freshly ground black pepper cayenne pepper (or less, to taste)

3 cloves garlic, minced (about 1 1/2 teaspoons)

1/2–3/4 cup yogurt

 

1. Set the oven to its warm setting or preheat it to 200° F. Wrap the corn bread in aluminum foil and place it in the oven to warm.

2. Heat the oil or butter in a large skillet over medium heat. Add the onion and salt; cook, stirring frequently, until the onion is very soft and just beginning to brown, 10 to 15 minutes.

3. Add the bell peppers, cumin, and black pepper and cayenne to taste. Cook until the bell peppers are tender, about 10 minutes. Add the chopped garlic and cook until fragrant, 1 minute more.

4. Remove the skillet from heat. Stir in 1/2 cup of the yogurt. If you would like a creamier sauce, add the rest of the yogurt.

5. Tear the warm bread into chunks and place it on individual plates. Spoon the onion sauce over the bread. Serve immediately.

SNAP PEA AND QUINOA SALAD

March 4, 2015 /

SNAP PEA AND QUINOA SALAD

* 1/2 pound sugar snap peas

* 1 1/2 cups quinoa, rinsed and drained

  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • *3 tablespoons white wine vinegar
  • Salt and freshly ground pepper
  • 1/2 cup salted roasted pumpkin seeds
  • 1/2 cup minced chives
  1. In a small saucepan of boiling salted water, simmer the peas until bright green and crisp-tender, about 1 minute. Drain and spread out on a large plate to cool, then pat dry. Cut the peas on the diagonal into 1-inch pieces.
  2. In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover and cook over low heat until all of the water has evaporated and the quinoa is tender, about 15 minutes. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature.

In a bowl, combine the oil and vinegar and season with salt and pepper. Add the peas to the quinoa with the pumpkin seeds, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled.

NEW BEAT FARM BASIL PESTO

March 4, 2015 /

NEW BEAT  FARM BASIL PESTO

*2 cups Basil Leaves * 1/4 cup Olive Oil* 1/4 cup Sunflower Seeds or Pine Nuts * 1/2 cup Parsley * 2 cloves Garlic * 1/4 tsp Sea Salt * 1/4 tsp Black Pepper

* 1 tsp. lemon juice concentrate*

Blend all ingredients in a food processor and enjoy!

 

 

 

Summer Squash with Crispy Cornmeal Coating

March 4, 2015 /

Summer Squash with Crispy Cornmeal Coating  serves 4

In this recipe, you can vary the flavor by adding a couple tablespoons of your favorite herbs to the cornmeal.

1 cup cornmeal

salt

pepper

4 small or 2 medium summer squash, halved crosswise, each half sliced lengthwise into strips

1 cup flour

1 egg, beaten

olive oil

1. Mix the cornmeal with salt, pepper, and any other spices you wish to add.

2. Coat each strip of squash in flour, then egg, then cornmeal and set aside.

3. Pour enough oil into a skillet to cover the bottom and heat on medium-high. Transfer the coated strips of squash to the skillet and cook until brown, about 5 minutes. Flip them over and brown them on the other side, then transfer to a plate to cool slightly.

Fresh Tomato Salsa

March 4, 2015 /

Fresh Tomato Salsa

1.5  lbs. Tomatoes * 1  jalapeño pepper * 1/2 cup finely chopped onion * 1  finely chopped sweet peppers * 1/4 cup chopped fresh cilantro or basil leaves * 2 cloves garlic minced * 1 teaspoon salt or to taste *  1 tablespoons fresh lime juice

Chop tomatoes and transfer with any juices to a bowl. Finely chop hot peppers, including seeds (you might want to wear rubber gloves!). Stir hot peppers into tomatoes with remaining ingredients. It is always great to eat salsa fresh, but it can be made ahead and refrigerated.

Enjoy!

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