Broccoli Salad w/Tangy Peanut Dressing - vegan/gluten free

Back in June 2013 I posted a favorite recipe of ours called Peanut Sesame Pasta Salad.  While it is a favorite, we don't like to eat pasta very often and I've experimented with ways to make it a little less calorie heavy and more carb friendly.

I finally decided to replace the pasta with fresh crunchy raw broccoli and also cut back on the soy sauce a bit to reduce sodium levels.  I also added 1 more tablespoon of vinegar to compensate for that.

I always thought the peanut sauce was the best part of that recipe so this new one retains the pea-nutty goodness.

GLUTEN FREE:  To make it gluten free use a gluten free tamari in place of the soy sauce.  

Add as many or as little veggies as you like depending on how many people you are feeding.  We like to make enough to have  bowls of it for dinner and leftovers for lunch the next day.

BROCCOLI SALAD W/TANGY PEANUT DRESSING

INGREDIENTS:

FOR DRESSING:
1 cup Peanut Butter
5 Tbsp Low Sodium Soy Sauce (or tamari or Braggs Liquid Aminos)
1/3 cup Warm Water
2 Tbsp peeled, chopped Ginger (or jarred pureed ginger)
2 Tbsp peeled, minced Garlic
5 Tbsp Rice Vinegar
4 Tbsp Sweet Chili Sauce
 ** optional - Hot Sauce such as Sriracha

FOR SALAD:
3 - 4 large Broccoli Crowns, rinsed and cut into mini florets
1 Red or Green Pepper, chopped
1 cup Snow or Snap Peas, cut in 1" sections
1 medium Carrot, sliced
4 - 6 Green Onions, sliced including whites and greens
1- 15.5 oz can of Chickpeas, drained and rinsed
1 - 15.5 oz can of Baby Corn, cut into sections
      Sesame Seeds and Red Pepper Flakes for sprinkling

DIRECTIONS:

1.  In a food processor, blender, or with a whisk mix all dressing ingredients together and process until smooth.  I like to add a little hot sauce as well.  Pour into large mixing bowl.  I use the largest stainless steel one I have.  Mixture might look slightly runny but will firm up when chilling.  Put dressing in the refrigerator to chill while preparing the rest of the ingredients.  If you prefer a thinner dressing, do not refrigerate.

2.  Chop all veggies and drain and rinse the chickpeas and baby corn.  I place all of the veggie ingredients, except for the broccoli in one large bowl as I prepare them.

3.  Remove dressing from the refrigerator.  Add broccoli. Toss to coat making sure you bring up all the dressing from the bottom of the bowl.

4.  Add the rest of the veggies to the broccoli/dressing mixture and toss again. Sprinkle with sesame seeds and toss again repeating this a few times to incorporate the sesame seeds and make sure all of the veggies are coated.

5.  Serve sprinkled with additional sesame seeds and red pepper flakes if desired.

This is a very versatile recipe.  I have been known to add other veggies if I have them such as mushrooms or cucumbers.  Whatever veggies you fancy or have on hand, go ahead and add them. Water chestnuts are also a good addition.

- Au Revoir

"A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl." - Yotam Ottolenghi
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Raw Chia Seed Jam - Vegan & Gluten Free

It has been a few weeks since my last recipe post.  I thought I'd best post up a new one.

Back in September I posted my recipe for a Chia Seed Jam that is cooked 20 minutes.  I wondered if we were losing any nutrients from the berries by cooking it for so long and searched and adapted raw jam recipes until I came up with one we are enjoying now.  It is great on toast with peanut butter, tasty on top of waffles, and also can be used in other recipes.

RAW CHIA SEED JAM

INGREDIENTS:
2 Tbsp Water
1/4 cup chopped, pitted Dates (I used organic Deglet Noor)
1 cup fresh or thawed Fruit (I used 1/2 Blueberries and 1/2 Raspberries)
1 Tbsp Chia Seeds

DIRECTIONS:

1.  In food processor or blender place dates and water and pulse/blend a little to chop the dates into smaller pieces.

2.  Add fruit and chia seeds.

3.  Blend until incorporated.  If you want a chunkier jam you can pulse, rather than blend the mixture.

4.  Pour into glass container with an airtight lid and refrigerate.  I use a piece of plastic wrap between the container and plastic lid so that it helps reduce any oxidation.  You don't want the jam changing colors (darkening) too fast.

I find this recipe lasts fine in the fridge for a week or two.  Hubby has it on his toast every morning and really enjoys the full fruit flavor that isn't too sweet.

The pictures in this post were taken this morning and the jam was made after work yesterday.  The chia seeds firm up the jam within a few hours.

- Au Revoir

"It is as healthy to enjoy sentiment as to enjoy jam." - Gilbert K. Chesterton
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Crunchy Chopped Salad with Zesty Dressing

We've been trying to eat more raw foods lately and different salads are at the top of the list.  This recipe is just a big chunky salad that is very versatile.  Adjust the quantities to suit your tastes and also adapt them to meet the needs of how many people you are feeding.

Have fun and play with it a little.  If you don't like heat, you might want to omit the sriracha and/or chili paste.  I used both in our dressing. I have also thought about using raspberries in place of the mangos for a more tart dressing, but have not tried it yet.

** I apologize for the pictures, it isn't very light in the kitchen while I am cooking on a rainy day.

CRUNCHY CHOPPED SALAD WITH ZESTY DRESSING

INGREDIENTS:

2-3 cups Red and Green Cabbage, coarse chopped (any mixture of one or both)
1 Red or Green Pepper, chopped
1 head Romaine Lettuce, chopped (or one bag of pre-cut)
1 Avocado, peeled and chopped
4-6 Green Onions, sliced (white and greens)
1/4-1/2 cup Cilantro, rough chopped
     *  Any other veggies such as carrots or snow peas, cucumber, etc
1 cup chopped Mango (either 1 fresh mango or 1 cup frozen, then thawed in fridge)
2 Tbsp Water
4 Tbsp Apple Cider Vinegar
1 tsp Garlic, minced
1 tsp Ginger, minced
1/4-1/2 tap Red Pepper Flakes
1/2 tsp Sriracha Sauce or 1/2 tsp Dry Thai Chili Paste
Sprinkle of Sea Salt and fresh ground Black pepper

DIRECTIONS:

1.  Place all of the veggies in a large mixing or salad bowl.

2.  In a high speed blender or food processor blend together the water, apple cider vinegar, mango, garlic, ginger, and if you are using them, the red pepper flakes/sriracha.  Blend until smooth.  For a thinner dressing add a tablespoon of water at a time until desired consistency

3.  Plate your salad and top with the zesty dressing.

4.  Sprinkle with sea salt and pepper.

This recipe packs well for lunch the next day, just take the salad and dressing in separate containers until it is time to eat.

- Bon Appetit

"  It's bizarre that the produce manager is more important to my children's health than the pediatrician." - Meryl Streep

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Vegan - Ultimate Sausage and Orzo Casserole

I haven't been posting much lately.  We've been in the habit of making some of our favorite recipes so there hasn't been any new ones made or new pictures taken until recently.

The following recipe reminds me of a loaded Italian sausage pizza, but with pasta instead of a crust.  I haven't tried it with rice or quinoa, but I am sure you could substitute it if you are looking for gluten free - but the sausage would still have gluten.  We rarely eat pasta, but it is a nice treat every once in a while in moderation.

I adapted this recipe from a Costco recipe I photocopied from somewhere a while ago.  Might have been their monthly magazine, might have been the Thanksgiving cookbook, I can't really remember.  Either way I have changed it to suit our tastes and, of course, veganized it.

ULTIMATE SAUSAGE AND ORZO CASSEROLE

INGREDIENTS:
1 pkg Gimme Lean Italian Sausage or Field Roast Italian Sausage links (4 pk) ** see note below
1 Onion, peeled and diced
1 Green Pepper, diced
8-10 Brown Crimini Mushrooms, sliced
1/2 cup Water with 1/2 tsp No Chicken Bouillon mixed in
2 tsp minced Garlic
1/2 tsp Cayenne Pepper
1/2 tsp Fennel Seeds
6 oz bag Baby Spinach
10 oz Orzo Pasta
       Handful of Grape Tomatoes - optional
**  Almond Parmesan - recipe HERE

DIRECTIONS:

1.  Cook orzo according to package directions.

2.  In the meantime depending on whether you are using Gimme Lean or Field Roast do one of the following:  If using Gimme Lean - crumble as best you can and cook over medium heat in large frying pan, breaking into smaller pieces as you cook.  Set aside. - OR - If you are using Field Roast links (which is what I did) simply take them out of the plastic casings, quarter the links lengthwise and dice into small pieces and set aside.  They are pre-cooked.

3.  In a large frying pan saute the onion, green pepper, and mushrooms with 1/4 cup of the no-chicken stock on medium-high heat until softened a bit and juices are released from the mushrooms.  Add in garlic, cayenne, and fennel seeds and cook another 2-3 minutes.

4.  Add the remaining 1/4 cup no-chicken stock and the bag of spinach and saute until spinach has barely wilted.  Add Field Roast or cooked Gimme Lean sausages pieces to the frying pan.  Stir and heat until sausages are warm and incorporated.

5.  By now your orzo should be cooked.  Drain, rinse and add to the pan with the rest of the ingredients. Stir, then add in grape tomatoes if you desire and serve sprinkled with the almond parmesan and a little fresh ground pepper.  

NOTE - Field Roast sausages are now available at Costco.

- Bon Appetit

" Those who forget the pasta are doomed to reheat it." - Author Unknown
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Simple Kale Salad with Peanut Vinaigrette - Vegan & Gluten Free

I am sure we could all use a little more leafy green veggies in our diet.  Lately I have been trying to work more raw foods into our diet and have been playing with kale salads.

I think I've come up with a nice combination of kale and dressing.  I served this salad a few times with steamed tempeh on the side for a complete meal at dinnertime.  I just drizzled a little leftover dressing over the tempeh when serving.   I have also made it with a few different veggie add-ins such as brown mushrooms.  It makes a great lunch on its own too, just put the dressing in a separate container until ready to eat, then mix.

SIMPLE KALE SALAD WITH PEANUT VINAIGRETTE

INGREDIENTS:

1 large Carrot, julienned or cut in thin rounds
1/2 cup Red Onion, slivered or diced
1 bunch Kale
1/4 cup Olive Oil
3 Tbsp all natural Peanut Butter
1/3 cup Apple Cider Vinegar
1 tsp Lime or Lemon Juice
3 Tbsp pure Maple Syrup
1-1/2 tsp minced Garlic
5 - 1/8inch slices fresh Ginger Root
        Sprinkle of Black Pepper and Sesame Seeds to garnish

DIRECTION:

1.  Cut kale into bite size pieces as you remove the leaves from the woody stems.  Wash and spin dry kale pieces and place in large mixing bowl.  Gently, and with both hands, massage the kale for a few seconds to soften the leaves.  You may notice it becomes a slightly brighter green color.

2.  Add carrots, red onion and whatever other veggies you may want.

3.  In food processor or high speed blender (I used a Vitamix), process the olive oil, peanut butter, vinegar, lemon or lime juice, maple syrup, garlic and fresh ginger until smooth and creamy.

4.  Drizzle part of the dressing over the salad.  Start with about half of the dressing since whether you use the entire batch will depend on how big your bunch of kale was, what other veggies you may have added, and how much dressing you like.  Stir with salad tongs or a large spoon or fork.  Add more dressing if desired.    I was making two dinner portions and used just over 2/3 of the dressing.

5.  Plate salad and sprinkle with fresh ground pepper and sesame seeds if desired.

On a side note, I purchased a counter top dehydrator yesterday.  I have my first batch of kale chips in there now. I will let you know if they turn out.

- Bon Appetit

"There are two types of people; those who eat kale and those who should." - Bo Muller-Moore
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Cauliflower Tabbouleh - Vegan & Gluten Free

Tabbouleh or Tabouli is an Arab salad usually consisting of bulgur wheat, tomatoes, cucumbers, parsley, mint, onion, and garlic then seasoned with olive oil, lemon juice, and salt.

I believe this raw take on it using grated cauliflower is a healthier version than the traditional.

While there are a lot of versions of cauliflower tabbouleh on the internet, I found the original version of this recipe last July and did some slight adjustments to it to make it more suitable for hubby and I.  I am not a huge fan of parsley so I reduced the amount by half.  I also upped the amount of green onions. The original recipe is called Detox Tabbouleh, by Angela Liddon of Oh She Glows and can be found here:  LINK.  Check it out - her pictures are way better than mine.  

I like to make the recipe using a large head of cauliflower so that we have enough for dinner portions and lunch the next day.  While you can scoop it onto crackers, we prefer to eat it straight from the bowl as a meal.  I also try and use all organic produce for the recipe.  I have also used both Italian parsley and flat-leafed and I don't think it makes a difference which one you use.

CAULIFLOWER TABBOULEH

INGREDIENTS:

1 large head Cauliflower, rinsed and cut into large florets
1 pint (1.5 cups) Cherry or Grape Tomatoes, halved
3/4 cup chopped Parsley
3/4 cup chopped Cilantro
1-1/2 cups chopped Celery
6 Green Onions, chopped
2 tbsp hulled Hemp Seeds, if available
1/3 cup Red Wine Vinegar
2 Tbsp Flax Seed Oil - or use Olive Oil if flax not available
1 tsp pure Maple Syrup
Sprinkle of Sea Salt & Black pepper

DIRECTIONS:

1.  Grate cauliflower into large bowl.  The stems don't grate well, but the florets grate really nice, just work your way around the head of the floret.  Feel free to nibble on the stalks that won't grate.  NOTE - I attempted to use a food processor and found the mixture too wet.  Grating by hand seemed to work best.

2.  To the cauliflower add tomatoes, parsley, cilantro, celery, and green onions and mix to combine.

3.  In small bowl whisk together vinegar, oil, and maple syrup.

4.  Pour vinegar mixture onto cauliflower mixture and stir to coat.  Sprinkle with salt and pepper and serve. If you are using hemp seeds sprinkle on top just before serving.

- Bon Appetit

" Cauliflower is nothing but a cabbage with a college education." - Mark Twain
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