Category: Recipes (Page 5 of 6)

Raw Beet and Cabbage Slaw Recipe

March 4, 2015 /

Raw Beet and Cabbage Slaw Recipe

Ingredients

  • 1/2 head of cabbage
  • 2 medium raw beets
  • 1 cup thinly sliced scallions
  • 1/4 cup fresh flat leaf parsley
  • 1/4 cup extra virgin olive oil
  • 1/4 cup cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

Wash and core the cabbage. Shred cabbage as finely as possible into ribbons, and grate beets. If you have  a food processor, use the slicing disc and process the cabbage and transfer to a large bowl. Install the shredding disc and process the  beets and transfer to the bowl. Install the chopping blade and process the parsley and transfer to the bowl. Thinly slice the scallions and add to the bowl.

Combine vinegar, oil, salt and pepper in a small bowl and whisk until salt dissolves. Toss vinaigrette with the cabbage-beet-carrot mixture. Allow the slaw to stand for 20-30 minutes before serving, tossing regularly. Add additional salt and pepper to taste and serve.

Cabbage and Lentil Salad

March 4, 2015 /

Cabbage and Lentil Salad, inspired by friend Ashley Savage

This is one of my favorite summer time cold lunches, filled with the vitamin C and energy from the cabbage and the well balance protein from the Lentils, and the herbs really light up the dish!

Ingredients:

1/2 green cabbage, shredded into fine ribbons * 1/2 bunch scallions, sliced thin, use the whole thing! * 1 cup assortment of herbs, finely chopped, the more the merrier: dill, parsley, basil, mint  * 1/2 head frisee (optional) finely chopped * 2 to 4 tbsp olive oil * 3 tbsp rice wine vinegar * 1 tsp sea salt * 1/2 tsp red pepper flakes *3 cups green lentils (cooked and cooled)

Put shredded cabbage, frissee, and salt into a large mixing bowl, gently massage with your hands till the cabbage is slightly wilted, add rest of ingredients and you can add more salt and pepper to taste. I also like to top it with chopped raw snap peas and cucumbers if I have them!

ROASTED CABBAGE WEDGES

March 4, 2015 /

ROASTED CABBAGE WEDGES

Ingredients:

4 tablespoons olive oil

1 medium green cabbage, slice into 1 inch this slices or cut Caraflex conical cabbage into wedges

sea salt and pepper

1 teaspoon caraway or fennel seeds

Directions:

Preheat oven to 400 degrees. Lightly brush rimmed backing sheet or dish with olive oil.  Place cabbage wedges or slices in a single layer on sheet and brush with olive oil. Sprinkle with  salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

Savory Carrot Muffins

March 4, 2015 /

Savory Carrot Muffins  makes 12 muffins

4 Tbsp olive oil (2 Tbsp for cooking carrots + 2 Tbsp for the dough)
2 1/2 cups carrots, grates
1 1/4 milk
2 eggs, beaten
1 1/2 cup flour
1 Tbsp baking powder
1 tsp garlic, minced
1/2 tsp ground coriander
1/2 tsp salt
1. Preheat the oven to 375F and line a muffin pan with paper liners.
2. In a medium pan, heat 2 tablespoons of olive oil over medium heat. Add the grated carrots and cook, stirring occasionally, until the carrots are cooked through, for about 8 to 10 minutes. Make sure not to over-cook the carrots.
3. In the meantime, put the flour, baking powder, garlic, ground coriander and salt into a bowl. Mix to combine.
4. In a different bowl, add the eggs, milk and 2 tablespoons of olive oil. Stir to combine. Add the cooked carrots and mix just until combined.
5. Add the dry ingredients to the wet ingredients and mix.
6. Spoon the dough into muffin pan, dividing evenly. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of a muffin comes out cleanly.

Braised Green Bean and Chickpea Salad

March 4, 2015 /

Braised Green Bean and Chickpea Salad  serves 4-6

This salad is delicious served warm on its own or over rice or pasta, but also works well chilled.

olive oil

1/4 cup onion, chopped

1/4 tsp red pepper flakes

1/2 tsp salt

1 lb green beans

1 can of chickpeas/garbanzo beans (or 1 lb cooked)

1 Tbsp lemon juice

1. Heat a medium-sized pot over medium heat and add a drizzle of olive oil. Add the onion, red pepper flakes, and salt, and cook until the onion is soft.

2. Add the green beans and a small splash of water (or white wine) and cover, cook until the green beans are tender but not yet rubbery, about 5 minutes.

3. Add the chickpeas and cook an additional 5 minutes.

4. Drizzle with lemon juice before serving.

Cold Cucumber Salad   6-8 servings

This is a great salad to cool down in the heat of the summer.

2 cucumbers, sliced thinly

1 Tablespoon salt

1/2 cup white vinegar

1/4 cup dill, finely chopped

3 Tablespoons sugar

black pepper

 

1. Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.

2. Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.

3. Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up to 2 hours; serve cold.

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.

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