vegetarian – Page 20

Stone Fruit Salad

June 6, 2015June 5, 2015RecipesLeave a Comment

This salad is ridiculously delicious. Sweet, a little tart, a little savory – it’s got a great mix of flavors and is sure to be a crowd pleaser at your next group gathering.

Gluten-free, paleo, vegetarian, vegan

Stone Fruit Salad

3 large plums
4 small peaches or nectarines
4 scallions
3 large radishes
1 red bell pepper
1 inch ginger
1 Tbsp. rice vinegar
2 Tbsp. avocado oil (or other neutral oil)
1 tsp. sweetener (honey, coconut sugar, agave, maple syrup)
1 tsp. curry powder
1 clove garlic
Kosher salt & black pepper

First, break down your fruit, pepper, and radishes and add to a large bowl. I used a mandolin with large julienne teeth – this was good, but the plums got a bit pulpy; you may want to just thinly slice everything (resulting in more texture). Thinly slice the scallions and add to the bowl. Hit with a generous pinch salt and a few cracks black pepper. Toss.

In a small bowl, whisk together the oil, vinegar, curry powder, ginger (grated), and garlic (grated). Add the dressing to the salad and toss to combine. Hit with another shot of salt and pepper.

I made this salad several hours before serving to allow the flavors a chance to marry a bit.

Makes a big bowl – enough to take to a cookout.

Fennel & Orange Slaw with Chicken

April 25, 2015April 23, 2015RecipesLeave a Comment

This recipe is based on a Facebook post from one of my favorite veggie enthusiasts, Yotam Ottolenghi. I love Ottolenghi’s recipes – and how that man thinks about flavors, textures and colors. His cookbooks Jerusalem and Plenty are instant shake me out of my rut go-tos and the first place I turn when I have veggies on the mind.

This salad looks a little involved, but can be a great way to use up random odd bits you have lying around the kitchen.

Gluten-free, paleo, Whole30, Vegan & Vegetarian if you omit the chicken

Fennel & Orange Slaw with Chicken

1/4 head Savoy cabbage
Dill
Orange (I used Cava Cava)
Kale
2 medium carrots
1/4 bulb fennel
1c. green seedless grapes
1/2 orange bell pepper
6oz. shredded rotisserie chicken per serving
1Tbsp. apple cider vinegar
2 Tbsp. pistachio oil
1 tsp. your favorite mustard
Big pinch Kosher salt
Few grinds black pepper

Shred the cabbage. Chop the kale, orange pepper and dill. Process the carrot and fennel (I shredded on a mandolin). Segment and chop the orange. Halve the grapes.

Add all to a large bowl.

Whisk together the apple cider vinegar, salt, pepper, oil and mustard to form a dressing.

Pour over the salad and massage by hand to incorporate.

Plate and top with chicken.

Serves 2-3 (adjust chicken accordingly)

Guajillo Beet Puree

March 28, 2015March 28, 2015Recipes2 Comments

The inspiration for this recipe was a description used by a chef on a cooking show. I can’t remember which one, but if I were to guess I’d say either Chopped or Cutthroat Kitchen, since that’s what I’m currently watching.

I was intrigued by the thought of a guajillo’s smoke paired with the sweetness of a beet, and rooted by the beet’s inherent earthiness. I think they work and play well together, especially when paired with a nice fruity olive oil.

Gluten-free, paleo, Whole30, vegetarian, vegan

Guajillo Beet Puree

2-3 roasted beets (about a cup, cup and a quarter total when mashed)
2 guajillo chilis, soaked in water for a few hours to reconstitute
2 cloves garlic
4 good glugs of a fruity olive oil
4 big pinches Kosher salt
1/2 tsp. white pepper
1 tsp. dijon mustard (if doing a Whole30, substitute your favorite grainy mustard)

Roast and peel your beets.

Once that is done, peel and chop roughly and add to the bowl of a food processor along with the reconstituted chilis, garlic, 2 big pinches Kosher salt, the white pepper and dijon.

Drizzle in the olive oil (about a quarter cup total) while you puree to the consistency you want.

Taste. Hit with 2 more big pinches Kosher salt if needed.

Serves 2 as a light side

Apple Mint Salad

March 7, 2015March 7, 2015Recipes1 Comment

This quick and easy salad is just the thing to break up winter’s heavy, roasted tastes with a bright punch of acidity.

Gluten-free, vegetarian, vegan, paleo, Whole30

Apple Mint Salad

1 apple (I prefer Fuji or Gala), julienned

2 Tbsp. fresh mint, minced

2 Tbsp. cilantro, minced

Juice of 1/2 a lime

Pinch of Kosher salt

Few grinds black pepper

1 tsp. Apple cider vinegar

2 large radishes, julienned

Toss all ingredients. Great served alongside pulled pork, or Spicy Tuna Cakes.

Serves 2

Paleo Mac & Cheese

February 28, 2015February 28, 2015Recipes5 Comments

Holy crap yum. This dish is freaking delicious – and managed to taste like cheese. Without creepy nutritional yeast! Or actual cheese! Yay!

Gluten-free, paleo, vegetarian-ish

Paleo Mac & Cheese
Based on Paleo Mac N Cheese from My Natural Family

1 head cauliflower
4 Tbsp. unsalted grassfed butter
1/4 cup water
2 Tbsp. pumpkin puree (100% pumpkin)
1 small carrot (about 1/4 to 1/3 c. diced)
1/2 small onion (about 1/3 c. diced)
Granulated garlic
Ground mustard
1 can full-fat coconut milk
1 egg
Kosher Salt
Black pepper

Core your cauliflower and break up into small pieces (you want it to look like macaroni when you’re finished).

Add to a large pan over medium-high heat with 2 Tbsp. butter a generous pinch of salt, and the water. Cover and steam 5 minutes or until mostly tender.

Remove the lid and sauté for a few minutes, or until the cauliflower is lightly caramelized in spots.

Remove from heat.

While the cauliflower is working, dice the carrots and onion and add to a saucepan with 2 Tbsp. butter, the pumpkin, 1 tsp. mustard powder, 1 tsp. granulated garlic and a generous pinch salt. Sauté 5 minutes, or until onion is translucent.

Add the can of coconut milk and bring up to a simmer. Simmer 10 minutes, or until the veggies are tender and the milk has reduced by 2/3.

During this time, taste for seasoning. The original recipe called for 3/4 tsp. mustard, 1/2 tsp. garlic powder, and 1 tsp. salt (to me, this tasted like coconut milk). I ended up using more like 2 Tbsp. of each to get the cheese taste I wanted.

When your sauce has reduced and your seasoning is where you want it, transfer the mix to a blender and puree until smooth.

Once the mix is smooth, add the egg and continue pureeing until incorporated. The puree will cook the egg, which will thicken the sauce. If you do this quickly, your sauce will be velvety.

Taste again for seasoning. Add more salt/mustard powder/garlic powder/pepper if necessary.

Pour over the cauliflower and toss to coat.

Serves 2 for dinner + 1 for lunch when combined with simple pan-sauteed chicken breasts.

Whipped Garlic Brussels Sprouts

February 14, 2015February 14, 2015RecipesLeave a Comment

This is me attempting to re-create a mind-blowing brunch side dish I had awhile back – and mostly succeeding. This isn’t quite the same, but it’s still pretty fantastic and gives me a good excuse to re-visit Marietta for another taste.

Gluten-free, vegetarian, paleo

Whipped Garlic Brussels Sprouts

1 pound brussels sprouts
Olive oil
Kosher salt
Black pepper
1 head garlic
1 clove garlic
2 tsp. granulated garlic
2 tsp. olive oil
2 tsp. ghee

First, you’ll need that head of garlic to be caramelized. Chop the top (non root) end off, drizzle with a little olive oil, wrap in foil, and bake at 400 degrees F for 45 minutes.

Remove from the oven and unwrap to cool.

On to the brussels. Wash your brussels, cut the stem ends off, and halve or quarter (you want them all a uniform size). Add to a cast iron skillet. Toss with 2 good glugs of olive oil, a couple generous pinches of Kosher salt and a few grinds black pepper.

Bake at 400 for 30 minutes, or until roasted and browned.

While your brussels are going, add the caramelized garlic, fresh garlic (grated), granulated garlic, 2 tsp. olive oil, 2 tsp. ghee, and a couple more pinches of Kosher salt to a small bowl (or mortar) and mash together to form a paste.

When the brussels are done, add the paste and toss to combine. Taste, and add a bit more salt if needed.

Serves 2, maybe 3 as a side dish

Crispy Lemon-Thyme Brussels Sprouts

December 22, 2014December 29, 2014RecipesLeave a Comment

Mmmmmmm…… lil baby cabbages. If you haven’t noticed, I love brussels sprouts. Luckily, so does my DH – so we have them quite often around here; generally just cooked simply with a little bacon grease or ghee and tossed with mustard. And they’re delicious.

But this time I wanted to go French-ish and wanted some crunchy bits to serve as a contrast for the wine-braised short ribs I made.

This recipe was intended to serve as a side for two, but as providence would have it the hubbs was called away at the last minute, and I got to eat the whole damn thing myself. And eat it all I did. With delight.

Vegetarian, Vegan, Gluten-free, Paleo, Whole30

Crispy Lemon-Thyme Brussels Sprouts

1 bunch brussels sprouts (I had about 2c)
1 Tbsp. coconut oil
Kosher salt & pepper
1/4 a preserved lemon
2-3 sprigs fresh thyme
Preheat your oven to 400 F.

Rinse the brussels and quarter or halve so you end up with roughly half inch portions. Toss in the coconut oil and sprinkle with salt and pepper. Arrange on your baking sheet – making sure not to crowd – so that you have room for air to circulate between each piece. Bake 10 mins, stir and bake another 10 minutes. Check. If they’re crispy now, great, take them out. If not, let go a couple more minutes until they’re crispy but not incinerated.

While the brussels are working, mince your preserved lemon (you want 2 Tbsp.) and chop the thyme (1-2 Tbsp.).

When the brussels are ready, toss with the lemon and thyme and serve.

Allegedly serves 2

Burnt Radicchio Salad with Pear and Maple

November 15, 2014RecipesLeave a Comment

This recipe was born out of the need to burn fall with fire. Call it bleeding frustrations, getting rid of demons, or just simply not getting enough fire with my wintery weather while on vacation, but I came back with an urge to burn things – specifically, food things.

Why so destructive? Slightly burnt around the edges radicchio is fantastic. So are toasted nuts. And butter. And pears – I thought long and hard about caramelizing these, too, but since no one has seen fit to festoon me with a blowtorch it didn’t happen. It might in the future, though. Maybe Santa will bring the gift of fire.

Gluten-free, paleo, vegetarian friendly, vegan friendly

Burnt Radicchio Salad with Pear and Maple

1/2 head of radicchio
Drizzle olive oil
1/4 c. crushed pecans
1 Tbsp. ghee
1/2 pear
Drizzle maple syrup
Kosher salt & black pepper
Leftover flank steak (optional but delicious)

Set your broiler on high and tinfoil a cookie sheet. De-stem your radicchio and cut into two chunks. Place onto the prepared sheet, drizzle with olive oil and sprinkle with salt and pepper. Broil 5-6 minutes, or until blistered and burning at the edges. Not incinerated, just lightly burnt around the top and edges.

While your radicchio is burning, toast your pecans in the ghee over medium-high heat until they smell nutty. Remove from the heat.

Slice your flank steak and pear into thin slivers.

When the radicchio is done, chop into bite-sized pieces and add to a serving vessel. Top with the sliced pear, flank steak if you’re using and pecans. Drizzle with a teaspoon or so of maple syrup and hit with another pinch of salt and few twists of pepper. Viola.

Serves 1 for lunch

Blistered Cabbage & Apples

November 8, 2014RecipesLeave a Comment

Yay, fall. This dish makes a satisfying lunch “salad” or dinner side dish, and just screams fall to me. And it’s quick – plus easy. A big win in every category.

Vegetarian, gluten-free, paleo

Blistered Cabbage & Apples

1 small head cabbage (about 2c. when shredded)
1 Fuji apple
2 Tbsp. ghee
1 tsp. apple cider vinegar
2 pinches kosher salt
Few grinds steakhouse seasoning
1 tsp caraway seeds

Wash, core and shred the cabbage. De-seed and chop the apple.

Heat the ghee in a large pan over medium-high heat. Add the cabbage, hit with salt and a few grinds of your favorite steakhouse seasoning and sauté, stirring occasionally, 5-10 minutes or until softened and blistered in places. You could also broil the cabbage here to the same effect.

In the last few minutes, add the apple, vinegar and another shot of salt. Stir and continue to sauté until the apples are almost tender.

Serves 1-2 for lunch or 2-3 for dinner.

Spicy Chard & Cabbage Slaw

November 1, 2014RecipesLeave a Comment

It must be the Southerner in me, but every time I think ‘pulled meat’ (hee hee) I think ‘slaw’. This week, I made pulled beef as my big multi-meal protein, and was graced with some really nice cabbage and chard in this week’s CSA box.

Slaw it is, and what better kind than spicy?

Vegetarian, Vegan, Gluten-free, Paleo (swap aioli for strict)

Spicy Chard & Cabbage Slaw

1/2 small head cabbage
1/2 bunch rainbow chard
4 scallions
1 small bell pepper
2 cloves garlic
Fresh black pepper

For the dressing

2 Tbsp. mayo (I used Just Mayo, which is pretty great and not filled with a bunch of crap – it’s not strictly paleo (contains canola oil & tiny amounts of sugar & pea protein), but it is good and waaaaayyyy more convenient than my futile attempts at making aioli)
3 tsp. sriracha
2 Tbsp. lemon juice
2 Tbsp. water
2 pinches kosher salt

Core and shred the cabbage and add to a large bowl. Ribbon the chard and add. Thinly slice the scallions and add. Julienne the pepper and add. Mince the garlic and add. Toss with a few cracks black pepper.

In a smaller bowl, whisk together the mayo, sriracha, lemon juice, water and salt.

Drizzle the dressing over the slaw and toss with your hands to combine.

Serves 4 as a side or 2 as a bigass salad

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this: