Archive for October, 2013

Apple Cucumber Basil Salad

Oct 23 2013 by | Comments (1)

Apple Cucumber Basil Salad

There are so many things about fall that I love and one thing is the new crop of fresh apples.  This time of year there are so many tasty and delicious varieties of apples.  Each week when I go to the market there is always a fun new variety to try so I never get bored.  I love this seasonal dish that Chef Matthew Purnell from Living On the Veg put together for you.  It’s clean and crisp and so full of flavor.  Give it a try with your favorite apples today!

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This simple and seasonally fantastic recipe shines in fall because of the quality of apples that are available at this time. Paired with some bold and earthy flavors this dish is great as a quick snack or as an addition to any wrap or salad.

~Chef Matthew Purnell, Living On The Veg

Ingredients:

  • 1 cup chopped fresh basil
  • 1/4 cup extra virgin olive oil
  • 3 tbsp freshly squeezed lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp chopped medjool dates
  • 1 tsp chopped garlic
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 cups diced apples of your choice
  • 2 cups diced cucumber
  • 1/2 cup diced celery
  • 1/2 cup diced bell pepper
  • 1/4 cup finely diced red onion

Preparation:

  1. Place the first 8 ingredients in a high speed blender and process until smooth.  Set the dressing aside.
  2. In a large bowl mix together the remaining ingredients.  Add the dressing and toss to coat.
  3. Serve immediately or chill in the refrigerator until ready to serve.

Yield:

Makes approximately 3 1/2 cups.

Notes:

Store leftovers in an airtight container in the fridge for up to 2 days.

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Crunchy Apple and Cabbage Salad

As inexpensive as cabbage is, it’s one of the richest in vitamins and nutrients.  Hailed as a cancer inhibitor, particularly colon cancer, cabbage also stimulates the immune system, kills harmful bacteria, soothes ulcers, and improves circulation.  In this dish, crunchy cabbage and crisp apples are paired with a sweet and delicious dressing and topped with flavorful toasted pecans.  This is one of my favorite fall salads so I often make a double batch and enjoy it throughout the week for lunch and dinner.  It’s also perfect for potlucks and get togethers – just don’t expect to leave with any leftovers!

~Sarah

Ingredients:

  • 1 small head savoy cabbage (green cabbage or napa will work also), thinly sliced
  • 1 medium apple, julienned (a tart and crunchy apple like Braeburn or Granny Smith works best)
  • 1/4 cup dried unsweetened cherries
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup red wine vinegar
  • 3 tbsp neutral flavor oil (canola, grapeseed or sunflower work well)
  • 3 tbsp maple syrup
  • 2 tbsp Dijon mustard
  • 1 tsp coriander
  • 1/4 tsp sea salt

Preparation:

  1. In a large bowl combine the cabbage, apple, and cherries.
  2. In a small bowl whisk together the oil, vinegar, honey, mustard, coriander and salt until smooth.
  3. Just before serving toss the dressing with the cabbage mixture.
  4. Serve garnished with the toasted pecans.

Yield:

Makes 6-8 cups depending on the size of the cabbage.

Notes:

If you plan on having leftovers keep the salad portion separate from the dressing portion.  This will help keep the cabbage from getting soggy.

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Cauliflower Steaks with Red Pepper Sauce

I was preparing to chop up a head of cauliflower for soup the other day but instead of cutting it in my usual method I cut the stem off the bottom and then made slices through the whole head. The middle pieces held together by the core and looked kind of cool, like a tree. I thought it was so unique looking that I should make something with it. I love how cauliflower tastes when it gets browned and caramelized around the edges so I decided to start with searing the steaks and then because I had the leftover loose pieces of cauliflower I chopped them up and made them into a savory sauce to top the steaks.

My son in law likes to quote from a favorite book “If you always do what you always did then you will always get what you always got”. It’s so fun that a little change like how I cut a head of cauliflower can turn into a new recipe that not only looks good but tastes great too.

Kristy

Ingredients:

  • 1 head yellow cauliflower
  • 3 tbsp olive oil, divided
  • 1/2 cup diced red onion
  • 1/2 cup diced red pepper
  • 1 tsp sea salt, divided
  • 1/4 tsp ground black pepper or to taste
  • 1-2 cloves garlic, minced
  • 1 tsp cumin
  • 1/8 tsp cayenne or to taste
  • 7 ounce jar no salt added tomato paste
  • 2 tsp apple cider vinegar
  • 1/2 cup water
  • 1/4 cup fresh parsley, roughly chopped

Preparation:

  1. Remove the leaves from the cauliflower and trim the stem so it is flush with the bottom of the florets. Place floret side up and slice 1/2-3/4 inch slices across the head. The outer slices will fall apart but they will be used in the sauce so that’s ok. You should have at least 4 center slices that hold together into “steaks”. Set aside the steaks. Roughly chop the loose florets and set aside. You should have about 3/4-1 cup.
  2. Heat 2 tbsp oil in a skillet over medium high heat and add the onion, red pepper, chopped cauliflower, 1/2 tsp salt and black pepper. Sauté until the vegetables are tender, about 5 minutes. Add the garlic, cumin and cayenne. Stir and continue to cook another 1-2 minutes.
  3. Add the tomato paste, vinegar and water. Stir to combine. Reduce heat to low and cook 4-5 minutes while you brown the cauliflower steaks.
  4. In a large skillet or griddle heat the remaining 1 tbsp oil. Carefully lay the steaks on the skillet and sprinkle with the remaining 1/2 tsp salt. Cook 3-4 minutes on each side until brown around the edges and tender but not soft.
  5. Carefully transfer the steaks to individual serving plates and top each with 1/4 of the sauce and 2 tbsp parsley.

Yield:

Approximately 4 steaks with 1/2 cup sauce each.

Notes:

You can use any color cauliflower for this recipe but the yellow looks the nicest. Store leftover steaks and sauce in a sealed container in the refrigerator for 1-2 days.

 

 

 

Raw Vanilla Protein Balls

Oct 14 2013 by | Comments (1)
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Raw Vanilla Protein Balls

If you’ve ever made a raw pie crust using dates and nuts then you know how delicious the dough is and how hard it is not to eat the whole thing before the filling even gets added.  Chef Fuji from Living On The Veg has taken inspiration from those delicious pie crusts and made a protein rich snack that is healthy and perfect for on the go.  Enjoy!

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Every time I make a raw pie, my little girls are always asking for the crust to eat while I am putting it in the pie pan. I have to plan on adding a little extra to the batch just so I have enough to cover the bottom of the pan! Along with a delicious crust I added some of our favorite All-in-One shake supplement from Vega for an extra boost of nutrients. You can add your favorite supplement but the taste will be different depending on depth, flavor, and sweetness of the powder. Quick, easy, full of nutrition, and the kids love them!

~Chef Fuji from Living On The Veg

Ingredients:

  • 1 cup raw or sprouted and dehydrated almonds
  • 1 cup raw pistachios
  • 1 cup medjool or barhi dates
  • 2 tbsp chia seeds
  • 1/4 cup shelled hemp seeds
  • 1 scoop Vega All-in-One Vanilla Chia
  • 1 zest of lime
  • 1/4 tsp vanilla bean powder

Preparation:

  1. Place first 3 ingredients in food processor and process until a sticky ball forms. Transfer to a mixing bowl.
  2. Add the remaining ingredients to the mixing bowl and stir until thoroughly combined. The mixture should adhere to itself but not be overly wet.
  3. Form into balls, bars, hearts, or cookie shapes. Store in the fridge until ready to serve.

Yield:

The yield will depend on the size and shape of the protein balls.  On average this makes approximately 12-14 protein balls.

Notes:

Store in an airtight container in the fridge for up to 4 weeks.

Fall Inspired Meal Plan

Oct 11 2013 by | Comments (0)

The Naked Kitchen Meal Plans

This week has given us the first real taste of fall in Southern California.  It’s been cool, cloudy and we even had a day of rain!  It’s been wonderful and I want nothing more than to put on a big thick sweater, warm up some soup and sit by the fire with a glass of hot apple cider.  I love fall, it’s my favorite season.  Here’s my fall inspired meal plan that is sure warm you up on those cool, crisp days.

~Sarah

Breakfast - Pumpkin Sausage Patties served with a side of roasted potatoes.

Snack - A delicious Honeycrisp apple – is there anything better?!

Lunch - A warm bowl of Chickpea Stew.

Snack - A cup of hot Spiced Cider and an Apple Cinnamon Donut.

Dinner - A bowl of Creamy Carrot, Cauliflower and Ginger Soup and a warm Autumn Pumplings for dessert!

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Throwback Thursday: Autumn Pumplings

Oct 10 2013 by | Comments (1)
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Autumn Pumplings

This by far one of my most favorite fall inspired treats.  When that first can of pumpkin puree is cracked open during the first few days of autumn, this recipe aways comes to mind.  The last few days Southern California has had cool, rainy weather and it’s making me want to curl up with a thick blanket and eat pumplings till I pop.  If you’re thinking ahead to the Holidays then this is a great addition to any dinner celebration.

~Sarah

Ingredients:

  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tbsp olive oil
  • 3/4 cup raw honey, brown rice syrup or coconut nectar, divided
  • 1 1/2 cups nondairy milk, divided
  • 1/3 cup canned pumpkin puree (not pumpkin pie mix)
  • 1 1/2 cups water

Preparation:

  1. Whisk the flour, baking powder, salt, cinnamon and nutmeg in a small mixing bowl.
  2. In a larger mixing bowl combine the oil, 1/4 cup raw honey or brown rice syrup, 1/2 cup milk and the pumpkin puree.
  3. Stir the flour mixture into the wet ingredients until just mixed.
  4. Combine the remaining 1/2 cup raw honey or brown rice syrup, 1 cup milk and the water in a saucepan on medium heat until just boiling.  Reduce heat to low and drop 4 spoonfuls of dough into the boiling sauce.
  5. Cover and simmer for 15 minutes. No peeking. Keep the lid on to retain the moisture.
  6. Spoon warm dumplings into a bowl, top with some of the sauce and if desired a spoonful of nondairy yogurt.

Yield:

Makes 4 servings.

Notes:

Sweet dumplings are kind of a homely dessert but what these little guys lack in appearance they more than make up for in taste.

Pomegranate Glazed Roasted Carrots

Oct 09 2013 by | Comments (0)
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Pomegranate Glazed Roasted Carrots

It’s pomegranate season again. Does that make you as happy as it does me? Pomegranate seeds are one of my favorite treats. They are like the original “Sweet Tarts” candy, full of  sweet juiciness and a burst of tart flavor in every bite. In this recipe carrots are roasted in a lightly seasoned pomegranate glaze and then tossed with crunchy walnuts and fresh pomegranate seeds. Make it to enjoy now but keep in mind that the holidays are coming and this would be an ideal dish to add to your holiday menu too.

Kristy

Ingredients:

  • 1 cup pure unsweetened pomegranate juice
  • 2 tbsp honey or coconut syrup
  • 1/4 tsp ground coriander
  • 8 large carrots, cut into inch chunks (about 4 cups)
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper or to taste
  • 1/2 cup coarsely chopped walnuts, toasted
  • 1/4 cup pomegranate arils (seeds)
  • 2 tbsp chopped fresh parsley

Preparation:

  1. Preheat oven to 400 degrees.
  2. Place the pomegranate juice in a small saucepan and heat on medium until simmering. Cook uncovered until reduced to 1/4 cup. Remove from heat and stir in the honey and coriander.
  3. In a plastic baggie or bowl toss the carrots with the oil, salt and pepper. Spread in a single layer on a baking sheet(s). Bake 15-20 minutes or until almost tender. Drizzle the pomegranate glaze evenly over the carrots. Stir to evenly coat all the carrots with the glaze. Bake another 10 minutes or until tender.
  4. Transfer to a serving bowl and stir in the walnuts, seeds and parsley.

Yield:

Makes approximately 4 cups

Notes:

Leftovers can be stored in the refrigerator and reheated but the pomegranate seeds should be kept out and added back in after reheating.

Raw Macho Taco Salad

Oct 07 2013 by | Comments (0)
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Raw Macho Taco Salad

I love taco salad.  There is just something about the way all the flavors and textures come together that make it one of my favorite salads.  Maybe it’s because taco salads aren’t wimpy.  They are hearty and leave you feeling full while still being healthy and so good for you.  Our good friend, Chef Matthew Purnell from Living on the Veg, has created this amazing salad for you.  We hope you enjoy it as much as we do.

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Living in Southern California, I have had more than my fair share of all styles of Mexican food, from the restaurants, cafes, taco shops, street carts and homemade recipes. It is bold, fiery and layered with blends of spices and fresh herbs.  I put together a dish that pays homage to those flavors and by keeping it fresh, simple and creative, “The Raw Macho Taco Salad” was created.  Some versions of raw taco salad recipes use higher fat nuts like, macadamia nuts, cashews, and walnuts, but we substituted with sunflower and hemp seeds to keep it lighter in calories, and easier on your budget.  Enjoy the fiesta of flavors and make it today!

~Chef Matthew Purnell from Living On The Veg

Ingredients:

For the salad mix:

  • 8 cups roughly chopped romaine lettuce
  • 4 cups roughly chopped dino kale
  • 2 cups shredded carrots
  • 2 cups shredded yellow squash
  • 1 cup chopped cilantro

For the southwest sunseed crumbles:

  • 4 cups sprouted sunflower seeds
  • 3 tbsp extra virgin olive oil
  • 2 tbsp coconut aminos
  • 2 tbsp paprika
  • 2 tbsp cumin
  • 2 tsp oregano
  • 1 tsp coconut nectar
  • 1 tsp granulated garlic
  • 1/4 tsp cayenne
  • 1/4 tsp chipotle

For the cherry tomato salsa fresca:

  • 6 cups heirloom cherry tomatoes
  • 1 cup finely diced red onion
  • 1 cup chopped cilantro
  • 2 tbsp apple cider vinegar
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp minced garlic
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne

For the hemp seed nacho cheese sauce:

  • 1 cup shelled hemp seeds
  • 1/2 cup chopped red bell pepper
  • 1/3 cup freshly squeezed lemon juice
  • 1/4 cup nutritional yeast
  • 1/4 cup filtered water
  • 2 tbsp extra virgin olive oil
  • 2 tbsp paprika
  • 1 tbsp apple cider vinegar
  • 1 tsp cumin
  • 1 tsp sea salt

For the optional topping:

  • 2-3 ripe avocadoes, sliced
  • 2 fresh lime wedges

Preparation:

For the southwest sunseed crumbles:

  1. Place the sunflower seeds in a food processor and process to a medium grind before adding the spices.  Pulse until well mixed.
  2. Add the remaining ingredients and pulse again until thoroughly mixed.  Place into a bowl and set aside.

For the cherry tomato salsa fresca:

  1. Place all the ingredients, except the tomatoes, in a medium mixing bowl and stir well.
  2. Add the tomatoes to the food processor and pulse 2 or 3 times or until chopped to a chunky texture.  Transfer to the mixing bowl and mix well.  Taste and add more salt if necessary.  Set aside.

For the hemp seed nacho cheese sauce:

  1. Place all the ingredients into a high speed blender and process until smooth.

To assemble the salad:

  1. Place the ingredients for the salad mix on a large plate or serving dish.  Top with southwest sunseed crumbles, the hemp seed nacho cheese sauce and finally the cherry tomato salsa fresca.
  2. Garnish with sliced avocados and lime wedges if desired.

Yield:

Serves 4-6.

Notes:

Store leftovers in separate containers in the fridge for up to 3-4 days.

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Pumpkin Spice Donuts with Creamy Pumpkin Frosting

This week’s throwback recipe is a celebration of fall.  The crisp cool air, the colorful scenery, the PUMPKIN!  What better way to welcome the beginning of fall than with these amazing pumpkin spiced donuts with creamy pumpkin frosting?!  Grab a glass of apple cider, put on a warm and cozy sweater and enjoy your pumpkin donuts while dreaming of all the delicious fall recipes yet to come.

~Sarah

Ingredients:

For the donuts:

  • 1 cup whole wheat pastry flour or brown rice flour
  • 1/2 cup coconut crystals (do not substitute with maple syrup, honey or any other liquid sweetener)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/8 tsp ground ginger
  • 1/16 tsp nutmeg
  • pinch of cloves
  • pinch of allspice
  • 1 tsp vanilla powder or vanilla extract
  • 1/2 cup non dairy milk
  • 1/2 tsp apple cider vinegar
  • 1/4 cup cooked pumpkin puree (canned is fine)
  • 3 tbsp melted coconut oil

For the frosting:

  • 1 cup cashews, soaked for at least 2-3 hours then drained
  • 1 cup cooked pumpkin puree (canned is fine)
  • 2 tbsp melted coconut oil
  • 2 tbsp maple syrup
  • 2 tsp apple cider vinegar
  • 1 tsp lemon juice
  • 1/2 tsp sea salt
  • 1/8 tsp cinnamon
  • dash of nutmeg
  • 1/8 tsp vanilla powder or vanilla extract
  • 1 tsp coconut nectar

Preparation:

For the donuts:

  1. Preheat oven to 350 degrees.
  2. In a large bowl add in the flour, coconut crystals, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, allspice and vanilla powder (if you are using vanilla extract, wait and add it with the wet ingredients).  Mix well and set aside.
  3. Place the milk, vanilla (only if using vanilla extract), vinegar and pumpkin puree in a small saucepan over low heat.  Once the mixture is slightly warm add the coconut oil.  Stir continuously until the coconut oil is completely melted.  Set the mixture aside and let it cool down to room temperature.
  4. Add the wet ingredients to the dry ingredients and mix together.  Do NOT over mix.  You should have a light and fluffy batter.
  5. Lightly spray your donut tin with olive oil.  Fill each donut mold with batter about 1/2 to 3/4 full.  You should have just enough batter to fill each donut mold of a 6 count tin.
  6. Bake donuts in the oven for 12 minutes.  Remove from the oven and let cool for 1 to 2 minutes.
  7. Place a sheet of wax paper or parchment on your countertop and turn the donut pan on top of the paper.  Gently tap the back of your donut pan and the donuts should pop right out.
  8. Let the donuts cool completely before adding any toppings.  Enjoy plain or top with Creamy Pumpkin Frosting.

For the frosting:

  1. Place the cashews in a food processor and process 1-2 minutes.
  2. Add in the remaining ingredients and process until you have a smooth, creamy mixture.
  3. This frosting be used to frost donuts, cakes or other pastries.  Also great in place of cream cheese on bagels and toast.

Yield:

Makes 6 donuts and 2 cups frosting.

Notes:

Leftover donuts can be stored at room temperature for up to 24 hours or in the fridge for up to 5 days.

Frosting can be stored in an airtight container in the fridge for up to 1 week.