Archive for Apps and Side Dishes

Tasty Tuesday: Parsleyed New Potatoes

Apr 08 2014 by | Comments (0)
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Parsleyed New Potatoes

I recently read an article in Bon Appetit magazine about the nutritional benefits of parsley. Actually, the article was about a chef with rheumatoid arthritis who has written a cookbook called Hero Food  and relates how he found that parsley as well as some other of his favorite foods improved his health. I really love parsley and it got to me wondering why I don’t use it more. Not only does it have anti-inflammatory properties it helps boost the immune system as well. One of my favorite ways of eating potatoes are Parsleyed New Potatoes. I’m definitely going to be adding some parsley to my garden, right beside the potatoes. What a perfect pairing.

Kristy

Ingredients:

  • 16 small new potatoes about 1-1 1/2 inches across (fingerlings, red potatoes or any thin skinned potato will work)
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1/4 cup finely minced fresh parsley
  • 1 tsp sea salt

Preparation:

  1. Preheat oven to 450 degrees.
  2. Boil whole potatoes until tender when pierced with a knife.
  3. Remove from heat and drain.
  4. In a small bowl whisk together the remaining ingredients.
  5. Lay the potatoes out onto a foil lined baking sheet and gently press down with a fork or spatula just until the skin breaks. The potato should still hold together not be mashed.
  6. Brush the oil mixture on each side of the potatoes and bake 10 minutes. Turn over and bake 10 minutes more or until golden brown. You can also do this in a non-stick pan on the stove if you prefer.
  7. Serve topped with a sprig of fresh parsley if desired.

Nutritional Info:

Makes 4 servings.

4 potatoes per serving.

Nutrients per serving:  Calories: 193, Cal. from Fat: 89, Total Fat: 10.5g, Sat. Fat: 1.5g, Carbs: 21g, Fiber: 4g, Sugars: 0g, Protein: 4g, Sodium: 482mg, Chol: 0mg

Notes:

Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in the oven or in a skillet for best results.

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Market Fresh Pasta Salad with Creamy Avocado Hemp Dressing

Spring has sprung and with it the arrival of an abundance of veggies!  My farmer’s market has been loaded with avocados, gorgeous carrots of all colors, fresh peas, beautiful leeks, onions and delicious peppers.  I love a good pasta salad and with all the fresh veggies I stocked up on this week I knew this dish would hit the spot.  The creamy avocado hemp dressing is loaded with healthy fats, omega 3’s and protein and is so yummy you’ll want to grab a spoon and dig in!  For the salad feel free to use any of your favorite veggies and even throw in some nuts, seeds or grains for a fun twist.

Sarah

Ingredients:

  • 12 ounces pasta of your choice
  • veggies of your choice, cut into small pieces
  • 1/4 cup hemp seeds
  • 3/4 cup extra virgin olive oil
  • 1 1/2 tbsp freshly squeeze lemon juice
  • 1 ripe avocado
  • 1 clove garlic, minced
  • 1/2 tsp sea salt
  • 2 heaping tsp of smoked paprika
  • 1/2 tbsp Dijon mustard
  • 1 tbsp brown rice vinegar
  • dash of soy sauce

Preparation:

  1. Cook the pasta according to the directions.  Drain and place in a large bowl.  Add in the veggies and set aside.
  2. In a blender add the remaining ingredients and process until smooth.  Add to the large bowl and toss to mix well.
  3. Serve immediately or chill in the fridge until ready to serve.

Yield:

Makes 2-4 servings.

Notes:

Store leftover salad in an airtight container in the fridge for up to 2-3 days.

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Loaded Baked Potato Soup

This is without a doubt the best soup I’ve ever had and I’ve had a lot of soup in my lifetime.  I’m in love with the creamy smooth texture, the simple yet comforting flavor and the garnishes – yummy!  I love that each person can make this soup be whatever they want.  I love it topped with roasted fingerling potatoes, a sprinkle of Daiya cheese and dash of chives.  My husband loaded his soup with Italian Sausages, caramelized onions and sautéed mushrooms.  No matter how you serve it up it’s bound to be delicious!  This soup is also oil free for those that follow a low or no oil diet.  Almonds take the place of the oil without sacrificing the richness that oil normally brings plus they create an amazing creaminess.  Spring might be right around the corner but there is still plenty of time to enjoy this amazing dish!

~Sarah

Ingredients:

For the soup:

For the optional toppings and garnish:

  • Daiya Cheddar Cheese
  • finely chopped chives or parsley
  • fingerling potatoes, diced and roasted
  • caramelized onions
  • sautéed mushrooms
  • diced tomatoes
  • sautéed or roasted broccoli
  • chopped Italian Sausages

Preparation:

  1. Place your peeled potatoes in a large pot of cold water.  Bring to a boil and cook until the potatoes are tender.
  2. Drain the water and potatoes from the pot and set the potatoes aside.
  3. Return the pot to the stove and add the vegetable broth.  Heat on medium high heat.  Add in the almonds and let them soften in the broth for about 5 minutes. Reduce the heat if needed to keep the broth from boiling.
  4. Add the potatoes, nutritional yeast, salt and Earth Balance (if using).  Stir well and remove from heat.
  5. Using a handheld blender (you can also transfer the ingredients to a high powered blender) process until you have a thick and creamy consistency.  Reheat if necessary before serving.
  6. Ladle the soup into bowls and load with any of the optional garnishes and toppings that you’d like.  Enjoy!

Yield:

Makes 6-8 servings.

Notes:

This soup makes for excellent leftovers.  It’s best when storing the leftovers to keep the soup and the garnishes/toppings separate.  The soup will keep for up to 5 days in the fridge.

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Mediterranean Roasted Vegetable and Chickpea Salad

Kale and quinoa have been the darlings of the health food world for some time now but I have to say while I love kale and quinoa I don’t want to eat it everyday for every meal. While they are both really good for you super foods it isn’t super to eat the same thing all the time. Our bodies need a variety of foods to ensure that all our nutritional needs are being met and eating the same thing gets boring which can lead to making unhealthy eating choices down the road.

This salad is just the thing for including a variety of foods in your diet and the marinade is bursting full of so much flavor it will take boring right off the menu. Come with me and explore the meal possibilities beyond the over marketed kale and quinoa for an inspiring change of taste.

Kristy

 Ingredients:

  • 2 Globe eggplants, cut into 1/2 inch dice
  • 1 large red onion, cut into 1/2 inch
  • 1 red pepper, seeded and cut into 1/2 inch dice
  • 8 ounces white or cremini mushrooms, cut into 1/2 inch dice
  • 4 tbsp olive oil
  • 2 lemons
  • 1 tsp sea salt
  • 1/2-1 tsp black pepper (start with less and add more if you are a real pepper lover)
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 1 tsp oregano
  • 2 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • 1 tsp honey or coconut nectar
  • 1 cup cooked chickpeas
  • 6 ounce package or jar of plain or grilled artichokes
  • 3-4 tbsp fresh parsley, chopped

Preparation:

  1. Preheat oven to 350 degrees.
  2. In a small bowl zest the lemons (you should have about 2 tbsp). Juice the lemons. Add 2 tsp to the bowl with the zest setting aside the remaining juice for another use.
  3. Add the salt, pepper, garlic, onion, oregano, vinegar, mustard and honey. Stir. Add the oil and stir briskly until combined.
  4. In a large bowl combine the eggplant, onion, red pepper, mushrooms and 2 tbsp of the marinade. Toss to coat.
  5. Place the vegetables on a large baking sheet (or two sheets if necessary) in a single layer. Bake 40 minutes or until lightly browned and tender. In the last 5 minutes of roasting add the artichokes and chickpeas.
  6. Remove from the oven and place in a large bowl. Toss with the remaining marinade and parsley. Serve and enjoy.

Yield:

Makes approximately 6 cups.

Notes:

Store leftovers in an airtight container in the refrigerator for 1-2 days. This salad is also good served cold.

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Crunchy Spring Roll with Creamy Ginger Spread

I adore spring rolls.  They are so versatile and you can’t really go wrong when making them.  You can add any of your favorite veggies along with rice or noodles and serve with a side of delicious dipping sauce – an easy lunch or dinner.  I was playing around a few weeks ago trying to come up with a new dressing recipe and the results ended up being thicker than I wanted.  I loved the flavor and realized that it would make a better spread then dressing anyways so I paired it with some crunchy vegetables, wrapped them in a spring roll wrapper and I had one delicious creation.  I used the dipping sauce from my Perfect Potsticker Wraps but it would also be great with some Savory Peanut Dipping Sauce.

~Sarah

Ingredients:

For the Creamy Ginger Spread:

  • 2 green onions, roughly chopped
  • 1 shallot, peeled
  • 3 tbsp grated ginger
  • 1/2 tsp sea salt
  • 6 tbsp neutral oil (sunflower or safflower are good choices)
  • 1 tbsp fresh lemon juice
  • 1 tbsp miso (I used chickpea miso but a sweet white miso would work too)

For the Crunchy Spring Roll:

  • several bok choy leaves, dark leafy green part only
  • handful snow peas, ends trim and cut into thin strips
  • 1/2 an orange bell pepper, cut into thin strips
  • 2-3 ounces rice noodles, cooked according to the directions on the package
  • 1/2 a cucumber, peeled if desired, seeded and cut into thin strips
  • 1 avocado, cut into thin strips, optional
  • sprouts of your choice, optional
  • mushrooms, optional
  • 6-8 spring roll wrappers

Preparation:

  1. Place all the ingredients for the ginger spread in a blender and process until you have a thick paste.  If the mixture is too thick or won’t blend add another tbsp or so of oil or water if desired.  Set aside.
  2. Dip each spring roll wrapper in a bowl of hot water for about 3 seconds.  The wrapper should still be somewhat stiff (don’t worry – it will soften as it continues to absorb the water!).
  3. Lay the wrapper on a smooth work surface and add a generous dab of creamy ginger spread.  Evenly distribute the spread along the middle of the wrapper.
    Crunchy Spring Roll with Creamy Ginger Spread1
    Get ready to roll!
  4. Add a layer of bok choy, snow peas, bell pepper, noodles and cucumber.  Top with any of the optional ingredients.
  5. Take one end of the wrapper and fold it over your ingredients.  Gently roll away from you as you tuck the filling toward you.
  6. Using a sharp knife, cut the spring roll in half and serve with your favorite dipping sauce.

Yield:

Makes 2-3 servings.

Notes:

Spring rolls are best when served right away.  You can store leftovers in an airtight container in the fridge but be aware that they tend to stick together.

For a truly raw meal try substituting the spring roll wrapper with Pure Wraps – they are made entirely from coconut meat!

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Spinach Salad with Smoky Sweet and Sour Dressing

When my husband and I were first married we had a weekly date night and would often go out for dinner and then see a movie.  One of our favorite restaurants was The Capital Grill and I always looked forward to their amazing spinach salad.  The salad featured fresh shredded cheese, diced egg, toasted almonds, cranberries and bacon pieces topped with a sweet and sour dressing.  I must have gone through about 15 attempts trying to perfect a recreation of that dressing since it’s the key to that delicious salad.  Since I wasn’t including bacon in my version I decided to incorporate it into my dressing so that I still get that great smoky taste.  I added a bit of egg to my salad but for a vegan option simply omit.

~Sarah

Ingredients:

For the dressing:

  • 1/2 cup canola or other neutral flavored oil
  • 2-3 tbsp coconut nectar
  • 2 tbsp apple cider vinegar
  • 1 1/2 tbsp white wine vinegar
  • 1/2 cup diced sweet onion (if sweet onion is not available use a yellow onion)
  • 1 tbsp Dijon
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp dehydrated onion
  • dash of liquid smoke
  • sea salt to taste

For the salad:

  • 5 cups spinach
  • 1/2 cup shredded cheddar cheese (Daiya shreds work as a great vegan option)
  • 1/2 cup toasted slivered almonds
  • 1/2 cup dried cranberries
  • 2 hard boiled eggs, peeled and diced

Preparation:

  1. Add the ingredients for the dressing to a blender and process until smooth, making sure there are no chunks of onion left.
  2. In a large bowl add the spinach, cheese, almonds, cranberries and egg.  Drizzle with dressing and toss.
  3. Serve immediately and enjoy!

Yield:

Makes 2-3 servings.

Notes:

Store leftover dressing in an airtight container in the fridge for up to 1 week.

 

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Spinach and Mushroom Stuffed Mini Brown Rice Crepes

One of my favorite booths at the farmers market is the one where they make fresh crepes right in front of you while you wait. Then you can pick from a large variety of items to fill your crepe from fresh fruit, cheese, seafood, etc. Wrap it up and tuck in. Oh man that’s good. This past weekend I walked past the crepe booth and knew I had to go home and make my own gluten free crepe filled fresh veggies and an awesome sauce. Another favorite thing of mine is finger food. Combine the two and you get mini stuffed crepes. Hooray! Ok now, pinkies out. Pick up that tasty little morsel. Pop it in you mouth…..mmmmmmm. Need I say more? Go get cooking!

Kristy

Ingredients:

For the crepes:

  • 1/2 cup brown rice flour
  • 1/2 cup unsweetened soy milk or other milk of choice
  • 1 egg, lightly beaten
  • 1 tbsp minced chives
  • 1/4 tsp salt
  • 1/2 tsp neutral flavor oil

For the filling:

  • 2 tbsp tahini
  • 2 tbsp soy sauce or gf tamari
  • 1 tbsp brown rice vinegar
  • 1/2 tsp minced ginger
  • 1-2 cloves garlic, minced
  • 1 tbsp neutral flavor oil
  • 6-8 shiitake mushrooms, stems removed, halved and thinly sliced
  • 1/4 cup grated carrot
  • 2 green onions, thinly sliced
  • 2 cups baby spinach
  • 1/4 cup cooked black beans

Preparation:

  1. In a small bowl whisk together the crepe ingredients. Let sit for 5-10 minutes.
  2. Heat a 12 inch non-stick skillet over medium high heat. Place the oil on the skillet and roll the pan around to evenly distribute the oil.
  3. Drop 4 spoonfuls (about 1 to 1/2 tbsp each) of batter evenly spaced onto the skillet and roll the skillet around to spread the batter as thin as possible. Cook about 30 seconds and then flip over and cook another 20-30 seconds. Remove to a covered container to keep warm and repeat with the remaining batter stirring well between batches. There’s no need to add additional oil to the pan for the remaining crepes. You can also make 4 full sized crepes using a 10 inch non-stick skillet and about 1/3 cup batter each.
  4. In a small bowl whisk together the tahini, soy sauce, vinegar, ginger and garlic. Set aside.
  5. In the same skillet the crepes were made add 1 tbsp oil and heat to medium high. Add the mushrooms and carrots. Cook for 4-5 minutes or until the mushrooms have released their juices and are tender. Add the green onion and spinach. Cook 2-3 minutes or until the spinach has wilted. Add the sauce and stir to coat.
  6. Spoon 1-2 tbsp of the filling into each mini crepe and serve.

Yield:

Approximately 18 mini crepes or 4 regular size crepes.

Notes:

The crepes can be made up to 24 hours ahead of time, cooled and stored in an airtight container in the refrigerator. Place on a dry non-stick skillet until warmed or reheat in the microwave for a few seconds.

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Crunchy Kale and Cabbage with Creamy Walnut Dressing

A friend asked for my recipe for Crunchy Kale and Cabbage Salad recently but emailed me later to say she couldn’t find the walnut oil used for the dressing. She wondered if there was something else she could substitute for the oil. I figured why not go right to the source and use whole walnuts? As it often happens I liked the dressing with whole walnuts better than with the oil. The dressing was creamier and coated the kale and cabbage better. This slaw is simple, uses only a few ingredients and comes together quickly. Try it out and add a delicious crunch to your next meal.

Kristy

Ingredients:

  • 1 bunch red or green curly kale, stemmed and thinly sliced (about 3-4 cups)
  • 1 small head red cabbage, cored, quartered and thinly sliced (about 3 cups)
  • 1/2 cup plus 2 tbsp walnuts
  • 3 tbsp white wine vinegar
  • 3 tbsp mayo of your choice
  • 2 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • salt and pepper to taste

Preparation:

  1. Place the kale and cabbage into a large bowl.
  2. In a small blender or food processor add the remaining ingredients except the 2 tbsp walnuts. Blend until smooth.
  3. Pour over the kale and cabbage. Stir to combine. Roughly chop the remaining walnuts.
  4. Sprinkle the chopped walnuts over the top and serve.

Yield:

Makes 6-8 servings.

Notes:

Store leftover salad in a sealed container in the refrigerator for 1-2 days.

 

 

 

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7 Layer Salad with Creamy Poppyseed Dressing

A while ago we polled our readers on Facebook to see what direction they would like us to go in the new year.  More vegan recipes, vegetarian, low oil?  We asked and you overwhelming answered with more vegetarian recipes.  During the last few months of my pregnancy I started craving eggs.  I’ve always believed in listening to your body so I gradually started incorporating organic, pasture raised eggs back into my diet.  I usually have an egg or two every few weeks and this 7 layer salad is one of my favorite ways to enjoy them.  Truth be told it’s the dressing that totally makes this salad.  Years and years ago I used to love Kraft’s Creamy Poppyseed Dressing but if you take a look at the stuff that they call ingredients you won’t see anything you’d want to put in your body.  I decided to recreate the dressing myself and I love the results!  My husband and I have been on a binge with this dressing.  We’ve used it as a standard mayo replacement on sandwiches, we’ve dipped bread into it and  I’ve even used it as a pizza sauce!  While I love a good 7 layer salad don’t stop here with this amazing dressing.  Also, feel free to mix and match your favorite veggies in this salad.  I know traditional 7 layer salads usually include tomato but I’m not a fan of them in my salads so I left them out in this recipe.

~Sarah

Ingredients:

  • 3 cups chopped or shredded romanin lettuce
  • 1 bunch radish, stems removed and thinly sliced and quartered
  • 1 1/2 cups diced cucumber
  • 1/2 cup diced onions, yellow, red or even green
  • 2 cups fresh or frozen peas
  • 5-6 hard boiled eggs, peeled and diced *omit for a vegan version
  • 1 1/2 cups shredded cheddar cheese *use Diaya cheese for a vegan version
  • 1 cup slivered almonds, toasted
  • 3/4 cup mayo or sour cream *use a vegan variety for a vegan option
  • 1/3 cup vinegar
  • 1/3 cup canola oil
  • 1 tbsp Dijon mustard
  • 2 tbsp coconut nectar
  • heaping tbsp dehydrated chopped onion
  • 1 tbsp poppyseeds
  • 1/2 tsp sea salt

Preparation:

  1. In a large bowl layer the first 6 ingredients in order.
  2. In a smaller blender add the mayo (or sour cream), vinegar, canola oil, coconut nectar, dehydrated onions, poppyseeds and salt.  Blend until well mixed.
  3. Drizzle the dressing evenly over the top of the salad (you may not need all of it).  Sprinkle with cheddar cheese and top with the toasted almonds.
  4. Serve immediately or chill in the fridge until ready to serve.

Yield:

Makes 5-6 servings.

Notes: 

Leftover dressing will keep in a sealed container in the fridge for up to 1 week.  Salad should be eaten right away after preparing.

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Gluten Free Pizza Margherita with Tatsoi

I am so lucky to live in a year round agricultural area and especially one with so many organic farms that grow speciality produce. Suzies Farm is one of my favorites. This week Suzies offered fresh Tatsoi. If you haven’t tried  Tatsoi before it’s an Asian green from the Brassica family and tastes a bit like a combination of Bok Choy and Spinach. It’s glossy dark green leaves are curly and crispy and super for this spin on Pizza Margherita.

Kristy

Ingredients:

  • 2/3 cup garbanzo bean flour
  • 1/4 cup brown rice flour
  • 1/2 tsp salt
  • 1 tsp Garlic Gold Italian Herb Nuggets or other Italian seasoning of choice
  • 1/2 cup plus 1-2 tbsp water
  • 1 tbsp oil plus 1 tsp, divided
  • 1 bunch or about 1 cup Tatsoi leaves (save the stems for juicing) or other greens of choice like baby arugula or baby spinach
  • 4-6 leaves fresh basil, roughly torn
  • 1/4 cup grape tomatoes, halved
  • 2-3 tbsp soft cheese of choice

Preparation:

  1. In a small bowl mix the flours, salt and seasoning. Add 1/4 cup of the water and stir until well mixed and any lumps are broken up. Add the remaining 1/4 cup water and 1 tbsp oil. Stir until combined. The batter should be like a thin pancake batter. Add more water to thin if necessary. Set aside for at least 30-60 minutes.
  2. Heat a 12 inch non stick skillet over medium high heat (see notes). Add the remaining teaspoon of oil to the skillet. Give the batter one last stir and pour into the pan. Swirl around to evenly distribute the batter.
  3. Cook 3-4 minutes. As it cooks it will firm up and change from looking shiny to dull. Run a spatula around the edges until it’s loosened and then flip over. Reduce heat to medium.
  4. Evenly distribute the Tatsoi, basil, tomatoes and cheese over the top. Once the Tatsoi has lightly wilted and the cheese has melted, about another 4-5 minutes, remove to a plate. Cut into 4 pieces and serve.

Yield:

Makes 2 servings

Notes:

This pizza is best eaten right away and does not save well. This recipe works perfectly in a 12 inch skillet so if you are using a different size skillet adjust the amount of batter accordingly so you get a thin crispy crust rather than a thick cake-like crust.

Gluten Free Pizza Margherita with Tatsoi 2