Sunday, May 29, 2011

Southwest Salad

Now that summer is here, it is time for awesome fresh salads.  I love my salads hearty with lots of fresh ingredients.  This salad is really filling and has some really delicious flavors.


Southwest Salad
Ingredients:
2 cups of fresh spinach, washed well
1 red radish, sliced thin
1/2 English cucumber, peeled and slice thin
1/2 green pepper, washed well and diced
1/4 cup of corn (I used fresh corn that I had made for dinner and cut it off the cob, but you could use frozen)
1/2 of avocado
2 Gardein Chipotle Lime Fingers baked
Handful of Cilantro
Juice from one lime
1 tablespoon of EVOO
Salt and Pepper to taste


I love salads, but you really need to be sure that you are washing all of your vegetables really well- even if they are organic.


Put the spinach down first as the bed and then add all the other ingredients.  While you are cutting everything up, put the Gardein Chipotle Lime Fingers in the oven and then into the fridge to cool once they are cooked.  If you haven't had Gardein, they make great vegan meat substitutes.  I love these because they have a great crunch to them.


Add all your fresh ingredients.  Once the Gardein has cooled, cut them up and put them on top.


For the dressing, juice the limes into a small bowl and add the tablespoon of EVOO, salt, pepper and a handful of fresh cilantro chopped fine.  Mix well and then poor it over the salad.  Voila!  A filling, fresh salad- perfect for any summer day.

Standard Hummus

The Veganomicon said it best when they said that hummus is to vegans as air is to most other human beings.  I use it on everything from sandwiches to a dip for veggies to a good heap on a salad.  I have tried to master this recipe for so long and at long last I have a hummus recipe that, to me, is as a good as you would get in a restaurant.  The key to hummus is the consistency and I feel like this recipe nails it.


Basic Hummus
Ingredients:
1 15 oz can of chickpeas
2 tablespoons of tahini
Juice from 2 lemons
Salt and pepper to taste
1/4 cup of water
Smoked paprika to taste
3 tablespoons of EVOO


I am usually the one to preach about using dry beans and chickpeas.  In general, I find them to have better taste and they don't contain all the oil the canned beans come with.  With that said, I have come to learn that using canned chickpeas is important for making a good hummus.  With that said, make sure you rinse them really well to get most of the oil off.


I am also a woman who swears by my food processor, but for hummus, this kitchen device falls short.  Use a blender, it's worth it!


Start by taking half of your chickpeas and 1 tablespoon of the EVOO and put them in the blender.  Blend them on the grind setting until you have a chunky consistency.  Then add all of the remaining ingredients, except the water.  Blend again on grind for a bit until it starts too look smooth.  You will start to notice it looking a bit dry, add some of the water and a bit more salt and smoked paprika.  Switch to the liquify setting.  Let it process for a bit and add the water a little bit at a time.  once all of the water is absorbed, you are done!  Delicious.  I like to put it in the fridge so it is nice and cool before serving.


You can make so many variations of this.  Sometimes I roast red peppers and put them in or chives or even zaatar seasoning.  Have fun with it.

Stuffed Zucchini



This is a yummy and quick dish to make.  I served mine with corn on the cob, but you could easily do a grain. I made enough for for two people (including some leftovers for lunch), but you could easily make this for a large group.


Stuffed Zucchini
Ingredients:
2 medium zucchini
1 vine ripe tomato
1/4 pound fresh mushrooms (I used crimini), chopped fine
1/2 red pepper, chopped fine
1/2 medium to large sweet onion, chopped fine
2 garlic cloves, minced

1/4 cup of dry white wine (I used Savignon Blanc)
EVOO sauteing
salt and pepper to taste
2 tablespoons fresh basil, chopped fine
1/2 cup bread matzo meal (I had this left over from Passover), you could also use bread crumbs or Panko

3 tablespoons of vegan Parmesan


Trim the stem on the zucchinis, but don't cut it all the way off. Carefully cut the zucchinis in half lengthwise, making boats. Use a paring knife and carefully hollow them out, leaving about 1/4 inch all around sides and bottom. Save the parts you remove. 


Place the boats in an oiled baking dish, I used a glass dish. Chop all the vegetables, but keep them separate. Heat olive oil in large skillet. Add red pepper, a few minutes later onion, a few minutes later garlic. Simmer slowly so they get soft and onions become translucent, but not browned. Add mushrooms, chopped zucchini innards, a few minutes later tomatoes, chopped basil, salt and pepper. Simmer uncovered about 15 minutes. Taste for seasonings. 
Mix in the matzo meal and 2 tablespoons of the vegan Parmesan to help hold it all together. Fill all the zucchini boats and bake at 350F for 45 minutes, until boats are tender but still holding their shape. I covered the boats for the first 30 minutes of cooking and uncovered for the last 15 minutes to allow them to brown.  Let cool for 10 minutes before serving.
Place 1-2 boats on each plate and garnish with the remaining vegan Parmesan.  
I love corn on the cob and this was the first time I was able to get it this season.  I take the corn and wrap it in tin foil with a little Earth Balance, garlic salt, and pepper.  Cook it in the stove until tender.  You can also do this on the grill and it is equally delicious.

Sunday, May 1, 2011

Tofu-Apricot-Spinach Ravioli


DePasquale's in the North End is pretty famous for their fresh made pastas.  As a vegan, I never even ventured into the shop because I figured that there would be nothing that I could eat.  Much to my surprise, the other day I noticed a sign out front that said "Vegan Pastas".  I was intrigued.  When I walked in, the owner was welcoming and showed me a good variety of vegan pastas.  I settled on the Tofu-Apricot-Spinach Ravioli.  Amazing!  And at $4.95 how could you go wrong.

I finally cooked these ravioli tonight.  So simple, just bring water to a boil and throw them in.  Cook time was about 5 minutes.


I wanted something quick and easy, so I decided to jazz up a jar of sauce.  I started by sauteing some mushrooms in a little white wine.  I then threw in some garlic.  Once they started to brown, I added some sauce- I used Classico Tomato and Basil.  I then stirred in some salt, black pepper, red pepper and vegan Parmesan cheese.  I poured it over the ravioli and my oh my was this a tasty meal!


I totally recommend DePasquale's.  They are located 64 Cross Street in the North End.  It is just between Salem and Hanover Streets.  Stop by and grab some of their delicious vegan options.

Black Bean Salad

This salad is fresh and so healthy.  Even better, it is simple to make.

Black Bean Salad
Ingredients:
1 can of black beans
1 medium red onion, chopped fine
1 jalapeno, chopped fine
1 cup of corn (you can use frozen out of season)
2 large vine ripe tomatoes, chopped fine
2 green onions, chopped
Lemon juice
Lime juice
Fresh cilantro
Salt and pepper


Start by rinsing and draining the black beans in a strainer.  Chop all of your other ingredients and add them to a large bowl.  Make sure to cut your fresh cilantro fine.  Add the black beans and add lemon and lime juice to taste.  I used one full lemon and one full lime.  I then add salt and pepper to taste.

Let this sit in the refrigerator for a bit before you serve to let all of the ingredients combine for a fresh, delicious taste.  Is that not easy?

Summery Quinoa Salad

As the weather starts to get nicer, I love to eat fresh salads that are delicious and filling.  Yesterday I went to Haymarket and bought tons of fresh veggies.  I couldn't wait to get to making lunch salads for the week.




Summery Quinoa Salad
Ingredients:

  • 2 cups water
  • 3/4 teaspoon salt, divided
  • 1 cup quinoa, rinsed 
  • 1/4 cup lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 small cloves garlic, minced
  • 1/4 teaspoon freshly ground pepper
  • 1 6 oz of extra firm tofu
  • 1 small bell pepper, diced (any color will do)
  • 1 cup grape tomatoes, halved
  • 1 cup diced cucumber
  • 2 green onions, chopped
    • 2 stalks of celery peeled and chopped well
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh mint

Start by preparing your quinoa.  Make sure you rinse it well to get rid of the bitter outside coating.  I usually soak it in cold water for about 1/2 an hour and then drain.  Add two cups of water, 1 tablespoon of EVOO and a dash of salt to a medium sauce pan.  Bring it all to a boil and add the quinoa.  Turn down the heat to low and cover.  Cook for about 20 minutes.  Once your quinoa is cooked, chill it in the refrigerator to chill while you prepare you other ingredients.

Dice all of your veggies and set them aside.  In a small frying pan, take a little EVOO and soy sauce and heat them on low heat.  Add the tofu and cover.  Brown the tofu and toss constantly so as not to burn it.  Once it is cooked, but on a plate and in place in the refrigerator to cool.

In a small bowl, combine the lemon juice, EVOO, garlic, parsley, salt, pepper and mint and whisk them well.  In a large bowl take the chilled quinoa and add the veggies and tofu.  Mix well.  Then slowly add the oil/lemon mixture gradually, combining all the ingredients well.  Refrigerate for about 20 minutes before serving to let the ingredients meld.