Summer Corn & Zucchini Salad with Citrus Dressing
06 Sep 2010 Leave a Comment
in Vegan Recipes, Vegetarian Recipes Tags: salad, vegan, sides, vegetarian, quick and easy
Happy Labor Day Weekend!! Sorry I haven’t posted in a while but we were away on an AMAZING vaca out in Utah and Colorado. I will be posting pictures and fun out west veggie foods soon.
We still have a little bit of time left for summer corn. But I wanted to make sure to get the most out of it because I love summer corn! I usually eat it raw, but it was a pleasant change to cook it for this salad. But of course you could have it raw as well.
I ended up having extra dressing left over and it will be great for salads the rest of the week.
Summer Corn & Zucchini Salad with Citrus Dressing
6 ears cooked corn, kernels removed from cob (about 4 cups kernels)
2 small zucchini, thinly sliced
2 bunches scallions, thinly sliced (white parts only)
1/4 cup finely chopped flat-leaf parsley
Citrus Dressing
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
Salt and pepper, to taste
1. To make dressing, mix lime juice and mustard together. Slowly beat in olive oil. Season with salt and pepper. Pour into a lidded container.
2. In a medium bowl, toss together corn, zucchini & scallions. Sprinkle with parsley. Cover and chill several hours or overnight. When you are ready to serve the salad add dressing and toss well to coat.
Avocado, Mango and Jicama Salad
16 Aug 2010 2 Comments
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: comfort food, quick and easy, raw, salad, sides, vegan, vegetarian
This salad is the perfect combo of sweet, creamy and crunchy! YUM!! I was thinking about serving this over baby spinach but then I just enjoyed it as is. So good!!! This is one of those dishes I would be happy eating all the time!!
My friend Karla, taught me to keep the pit of the avocado in the guac or any avocado dish I make to ensure that it does not turn brown fast. I love it and it works so well!
Avocado, Mango and Jicama Salad
2 ripe Avocados, cubed
2 ripe Mangoes, cubed
1 jicama, cubed
1/2 cup chopped Red Onion
3/4 cup dried cranberries
Salt and Pepper to taste
Combine everything, breaking up the avocado a bit to coat the salad. Enjoy!
Parent’s Dinner Party – Raw Vegan Caesar Salad
08 Aug 2010 1 Comment
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: comfort food, dip, quick and easy, raw, salad, sauces, sides, vegan, vegetarian
A few weekends ago we were super happy to host both sets of our parents over our house for dinner. We have been so busy lately it was nice to all get together 
It was really great to see everyone and everyone enjoyed the deelish vegan meal I put together! Awesome!! All goodness!
We started off with a Raw Vegan Caesar Salad. YUM!! I haven’t made this in over a year and it was soooo good!! I doubled the recipe and kept the rest of the dressing in the fridge for a weeks worth of salads and dip for carrot sticks! You know when you eat the same food over and over and you don’t want it anymore — that did not happen! It was disappointing when we finally finished the dressing YUM!!!
Check out the recipe here Raw Crisp Caesar Salad with Pinenut Parmesan. DEEELISH!!
Cranberry, Cabbage & Almond Chopped Salad
11 Jul 2010 3 Comments
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: quick and easy, raw, salad, sides, vegan, vegetarian
Tomorrow we are starting the Juice Cleanse portion of the July Cleanse, so this was the perfect last meal before a week of Super Cleansing!!
One of my pet peeves is when a salad is full of huge pieces of lettuce that make it difficult and sloppy to eat. Here is one of my versions of the chopped salad. Super easy, tasty, nutritious, colorful and you will even look pretty eating it. 
Perfection!
Cranberry, Cabbage & Almond Chopped Salad
1/4 of a green cabbage, chopped
1/2 red bell pepper, chopped
1 large carrot, chopped
1/4 cup almonds
1/3 cup dried cranberries
Juice of 1 lime
2 Tablespoons flax oil
2 Tablespoons agave nectar
1/3 cup red onion, minced
1 large avocado, chopped
Place all ingredients into a large food processor and pulse-chop until chopped. ENJOY!!
Watermelon & Mint Salad
05 Jul 2010 1 Comment
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: entertaining, quick and easy, raw, salad, sides, snack, vegan, vegetarian
I hope everyone had a fabulous July 4th Weekend! We had sooo much fun at a fabulous wedding and fun times in Montreal. Loved it! I will be posting on our vaca soon. Stay tuned.
In honor of the heat I wanted to post this perfect, refreshing summer salad!! I love watermelon and mint! So light and such great flavor! The longer you let the salad combine together, the better it is. YUM!
It was perfect the way it was, but I plan on trying it out with some Vegan Feta and chopped Heirloom tomatoes later this summer.
Watermelon & Mint Salad
3 cups seedless watermelon cubes
1/4 cup finely chopped red onion, rinsed
2 tablespoons balsamic vinegar
1 tablespoon seasoned rice vinegar
3 tablespoons finely chopped fresh mint
1/4 teaspoon freshly ground black pepper
Combine all ingredients and toss together.
Double Broccoli Quinoa
19 Apr 2010 5 Comments
in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: comfort food, salad, sauces, sides, snack, vegan, vegetarian
OMG! We loved this! Broccoli Pesto – Genius!! I always love quinoa but this was a really exciting and super deelish way to have it. Such a creamy and well seasoned dish! I know we will have this again soon.
Let me know if you get to try this and what you think! ENJOY!!
Double Broccoli Quinoa
Recipe adapted from 101cookbooks
3 cups cooked quinoa
5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup cheddar vegan cheese (preferably daiya)
2 big pinches salt
2 tablespoons fresh lemon juice
1/3 cup olive oil
- Heat the quinoa and set aside.
- Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
- To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, vegan cheese, salt, and lemon juice in a food processor. Drizzle in the olive oil and pulse until smooth.
- Just before serving, toss the quinoa and remaining broccoli florets with the broccoli pesto. Taste and adjust if needed, you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds.
Serves 4 – 6.
Pesto in the Vita-Mix
Cucumber, Mango, and Spinach Salad
24 Mar 2010 Leave a Comment
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: green, quick and easy, raw, salad, sides, snack, vegan, vegetarian
This was really yummy and different. There was not too much dressing, so if you want more add more vinegar and lime juice. It was light and refreshing with great sweet bites of mango. YUM!
Cucumber, Mango, and Spinach Salad
5-10 ounces organic baby spinach
1 mango, peeled and diced
1 English cucumber, peeled and diced
6 scallions, thinly sliced
1/2 cup fresh basil, chopped
juice of 1 lime
1/2 cup seasoned rice vinegar
freshly ground black pepper, to taste
Place spinach in a serving bowl. Toss mango, cucumber, green onions, and basil in a medium bowl. Add lime juice and vinegar and stir to mix. Spoon mango mixture on top of spinach and sprinkle with black pepper.
‘Chicken salad’ sandwich
14 Mar 2010 2 Comments
in Vegan Recipes, Vegetarian Recipes Tags: chicken, comfort food, quick and easy, salad, sides, snack, vegan, vegetarian
Ahhhh Skinny Bitches! I love those fabulous ladies, Rory Freedman and Kim Barnouin! They have had the most amazing impact on the vegan movement and helping people eating a healthy vegan diet. Everything I have made from them has been amazing
This ‘Chicken salad’ sandwich recipe was quick to make and the perfect quick fix for lunches. You can eat this salad or bread, put it on lettuce wraps or eat it straight.
‘Chicken salad’ sandwich
Recipe from ‘Skinny Bitch in the Kitch’
Makes 3 or 4 sandwiches
• 1/2 cup vegan mayonnaise
• 2 teaspoons lemon juice
• 1 tablespoon coarse nutritional yeast
• 1/2 tablespoon agave nectar
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon curry powder
• 1/8 teaspoon pepper
• 2 cups chopped or shredded vegan chicken strips or chunks (thawed, if frozen)(I used seitan)
• 1/4 cup halved (quartered if large) seedless red grapes (optional)(I did not use grapes)
• 1 celery stalk, finely diced
• 1/4 small red or white onion, finely diced (I used shallots)
• 2 tablespoons chopped fresh Italian parsley
• 6 to 8 slices vegan whole-wheat bread
- In a small bowl, combine the mayonnaise, lemon juice, yeast, agave nectar, salt, curry powder and pepper. In a large bowl, combine the chicken, grapes (if using), celery, onion, and parsley. Add the mayonnaise mixture to the chicken mixture, tossing gently.
- Spread the chicken salad on 3 or 4 slices of bread, top with remaining 3 or 4 slices, and serve.
Natural Gourmet Institute Friday Night Dinner
07 Mar 2010 4 Comments
in New York Highlights, Vegan Recipes, Vegetarian Recipes Tags: comfort food, cookies, dessert, entertaining, salad, soup, vegan, vegetarian
YUM!!
Over the years I have taken several fabulous classes at Natural Gourmet Institute. They also offer a Friday Night Dinner at which the “Chef Instructors and students
of our Chef’s Training Program pour their expertise and enthusiasm into a three-course vegetarian dinner”. We wanted to check this out and this last Friday we got to go! It was great! They transformed the classrooms into communal tables with candles and flowers but the highlight of the evening was the meal! It was so deelish. Sorry, I did not take any pictures, but at least you will be able to drool over the menu It is a great deal and was super fun. At the end of the meal the chefs come out to explain the meal and answer questions. It was great to meet them and to applaud the people who created such an amazing feast!
They change the menu every week so I know we will be going back soon enough. Our entire meal was vegan (yeah!) but even if there is a vegetarian part of the meal, there will always be a vegan alternative.
Check out the menu!
Roasted Butternut Squash Soup (this was so good! they had roasted the butternut before pureeing, so it gave it this great carmelized flavor)
Bitter Greens Salad with Pecans, Shallots, Spicy, Smoky Dressing (of course I have had my fair share of salads, but this one was amazing! The smoky flavor was so different and deelish!)
Tempeh Scallopini with Portobello Risotto, Roasted Asparagus, Pepper Coulis (YUM!! The Risotto was made with a brown basmatti and was sooo creamy. The tempeh was insane and the asparagus were perfect!)
Maple Pecan Cookie, Vanilla Bean Sorbet, Caramel Crème, Strawberry Coulis (we loved the whole meal, but for me, dessert is typically the highlight and this one was amazing! the cookie was so sweet and mapley! ahhh! the vanilla bean sorbet was made out of young coconut and the caramel creme was divine!)
Can you tell that I enjoyed our meal?? I want to plan another night out there, who’s in??
Prix Fixe: $40.00 (includes tax)
6:30 p.m. seating
BYOB
Reservations required: 212-645-5170 (ext. 0)
Brussels Sprouts and Pistachios
09 Feb 2010 Leave a Comment
in Vegan Recipes, Vegetarian Recipes Tags: comfort food, green, quick and easy, salad, sides, snack, vegan, vegetarian
As much as I love my go-to brussel sprouts, I wanted to try something new. Instead of chopping up the brussel sprouts I peeled the leaves off individually. This gave them such a light a deelish texture.I really loved this dish, but then again I have never met a brussel sprout I didn’t like. They have such an amazing nutty flavor that I love to pair with nuts. I chose pistachios this time over my usual pine nuts. Loved it! This is also an incredibly fast cooking recipe once the sprouts have been prepped.
SO Bright and Gorgeous!!
Brussels Sprouts and Pistachios
2 tablespoons grapeseed oil, or other neutral oil
1 tablespoon minced shallot
1 pound brussel sprouts, trimmed, and leaves peeled
1/2 cup shelled unsalted natural pistachios
juice from 1 lemon
salt and pepper
In a non-stick skillet heat oil over medium-high heat and saute shallot for 30 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over and season to taste with salt and pepper. Enjoy!
