Mid-Summer Girlie Lunch

It's no surprise that is is blazing hot here in the Valley of the Sun. I invited some of the girls over that I haven't seen in a while. We all worked in a fine dine restaurant together in the day. We have remained great friends since 1993-ish. We have all been around the block food-wise and these girls can tell stories of my meat eating ways that would probably turn your stomach. This fine group of ladies would probably tell you I was the least likely candidate for digging vegan food and cooking.

It's been a couple of years now, so they have gotten used to the idea that I'm not going to be serving the carnage of yore. I have to say, I still spend a lot of time contemplating what to make for them. I want to make sure they LOVE what I make. If they love it, I can usually be confident that it is pretty good. These gals know their food. It has been a very long time since all of us have been together. It was so much fun being with such long-time awesome friends. I loved hearing all of the conversation and laughter at the table. We were having such a great time our lunch lasted almost into dinner time, so I pulled out the leftovers and we started snacking again.

This fine week as the temperatures were reaching 112, I really didn't want to turn on the oven or even be out at the grill. I decided to go for a totally cold spread. This made for a pretty pleasant day in the kitchen. The only thing I had to cook was the beans (in the slow cooker) and some orzo pasta. While my intentions were to see my friends it never hurts to have an audience to try out some new original stuff. The reviews were really good! The kale salad was a surprise hit, so I will share the basic recipe with you. It is super easy to throw together.

Kale-Avocado Salad

8 servings (4 as a main dish)

1 large bunch green kale, stems removed and torn into bite sized pieces, about 8 cups
1 1/2 tablespoons good quality olive oil
1 tablespoon red wine vinegar
1/3 cup cranberries
1/3 cup roasted, salted sunflower seeds
1/2 pint cherry tomatoes, sliced in half
1 large just ripe avocado (make sure it is still a bit firm so it doesn't turn to mush in the salad) diced into 1/2" cubes

In a large bowl place washed kale. Drizzle in olive oil and vinegar. Make sure to massage the kale with your hand until the kale is brighter green and a bit softer. This will take out some of the toughness and bitterness that kale can have. Add remaining ingredients except for the avocado and mix well. Gently toss in the avocado, being careful not to mush it up. Salt and pepper to taste.

Thats it! Simple. Beautiful. Delicious. Filling. Oh and as an added bonus for summer, no oven!!!

Mediterranean Influenced Bean Salad

Fred is embarking on a new health and fitness journey. Part of his plan is to up his protein intake. In an effort to do all I can to support him (and to limit the possibility of meat being suggested) I am whole heartedly getting on the bandwagon to find veg sources of protein rich dishes. I find my body is happier on a higher protein regimen, so this should be a very good thing for both of us.

After our Mediterranean themed Easter dinner, I am still feeling the glow of love for things Med. Before work yesterday, I needed to throw something quick, filling and healthy together. (I was hoping for Easter leftovers, but there were none to be had). I have to say, working with what I had in the fridge and the pantry, this salad came out quite nicely. It is just perfect for the warm weather here and our eating goals. This one could be easily doubled for a big pot luck too! It screams of spring and of picnic fare. If you are looking for a quick cool treat, this is a great option! I hope you enjoy this one.

Mediterranean Influenced Bean Salad


2 - 14.5 oz cans cannellini beans, rinsed and drained
1 red bell pepper, about 1/2 inch dice
2 medium sized tomatoes seeded and diced
1 large cucumber, unpeeled and cut into bite sized pieces
1/4 cup tightly backed fresh basil, chiffonade
1/4 cup pitted kalamata olives, quartered
1 tablespoon capers, drained
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
1/2 teaspoon salt (or more to taste)
fresh ground black pepper to taste

Get yourself a big old bowl. Throw all of the goodies in and stir to distribute ingredients evenly. This one is best if you let it marinate in the fridge for several hours or overnight.

Serve with sliced baguette. You could also use this as a wonderful bruschetta topping.

Mediterranean Mix Salad

We have been getting some good stuff from the garden. The first bed is producing some great greens. Today Fred put in the 2nd bed. We can hardly wait to see how this one does. My brother send us some great heirloom tomato seeds. We are starting those inside to transplant in a couple of weeks when it gets a little bit warmer. We are learning how and when to plant things in the desert. We're total amateurs. So far, we are having pretty good results. Here are the greens we planted at the end of October in Bed #1.

 

Bed #2 going in.

We had a dinner party to go to tonight and I volunteered to make salad. I must admit, I wanted to show off some of the goodies from the garden. I picked green leaf lettuce, arugula, and baby purple kale. Man, I just love veggies fresh out of the garden! Nothing tastes better! I used the greens as a base for this very flavorful and colorful salad. This one is definitely one to serve to a crowd and it should get a thumbs up!

Mediterranean Mix Salad

8-10 servings

14.5 ounce can of quartered artichoke hearts
14.5 ounce can of hearts of palm (sliced into medallions)
5 ounces of pitted Kalamata olives
16 oz jar roasted red peppers (or 5 fresh red peppers roasted and peeled) sliced into strips
1/2 red onion halved and thinly sliced
1 large cucumber, halved and thinly sliced
3 medium tomatoes sliced into thin wedges
1 cup arugula
5 cups mixed greens
1 recipe pesto-oregano vinaigrette

Pesto-Oregano Vinaigrette

makes 3/4 cup

1/2 cup vegetable stock
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 balsamic vinegar
2 tablespoons vegan pesto
1 teaspoon coarsely chopped fresh oregano (or 3/4 teaspoon dried)

Blend all ingredients in a blender or food processor until well combined. 

Toss all salad ingredients together. Gently toss with dressing. Serve immediately.

New Year's Eve Course # 2 - Roasted Artichoke Salad

My very talented friend Gail was in charge of the second course. Gail is a master of all things fabric and sewing. She is also one hell of a belly dancer. She is one of the most confident women I know...until it comes to cooking. Don't get me wrong, she does a great job on any cooking adventure she undertakes. She just has an irrational fear of the kitchen. Just for me, she fights her kitchen demons and always delivers something wonderful. This year was no exception. She perused the internet to find this wonderful Ina Garten recipe. I don't think I've ever met an artichoke heart I didn't like. This salad was no exception. The capers gave it a nice piquant flavor. The green goo, as Gail called it, was a great complement to the salad and made for a very pretty presentation.

With the wine pairing

Gail: a lovely dish with her lovely dish

New Recipe - Raw Sweet Potato and Zucchini Salad

I don't have a great picture of this, but it was a nice side for Julie Hasson's Rockin' Reuben! The reuben is a test recipe for her upcoming Vegan Diner cookbook.

The dressing for this gets it's creaminess from raw cashews. It is gluten and soy free too!

Raw Zucchini and Sweet Potato Salad

2 1/2 cups shredded raw sweet potato (approx 1 large sweet potato)
3 1/2 cups shredded raw zucchini
1/4 cup cashews
2 Tablespoons warm filtered water
1/4 cup white wine vinegar
2 Tablespoons dijon mustard
1/2 teaspoon dried thyme leaves
1/4 cup cold pressed canola oil
1/4 teaspoon fresh cracked pepper (or to taste)
salt to taste

After shredding zucchini, gently squeeze excess liquid from zucchini with a towel or cheesecloth. In a large bowl mix zucchini and sweet potato. In a food processor or blender blend cashews and water until smooth. Add vinegar, mustard, and thyme and pulse a couple of times to blend. With processor running, slowly add oil until it is emulsified. Toss dressing with veggies. Add salt and pepper to taste.

**this is best eaten fresh. The texture gets a little odd if it sits in the fridge.

Vegan Bridal Shower Brunch and Hawaiian Quinoa Salad

I had the pleasure of coming out of catering retirement and catering a lovely bridal shower this weekend. The hostess (and a very dear friend) agreed to keep the fact that it was all vegan a secret from most of the guests until after everyone had a chance to try the goods. It was a great success. There were many happy tummies and requests for recipes. It was fun to serve food to such a nice bunch of people, who were very open minded about the vegan menu. The lovely bride seemed to enjoy the food too, which is the most important thing!! So for those of you who asked for the Hawaiian Quinoa Salad recipe, I am posting it here for you.

Hawaiian Quinoa Salad

Makes 8-10 Servings

1/2 medium white or yellow onion, diced small
2 cloves minced garlic
2 teaspoons toasted sesame oil
1 cup red inca quinoa (if you can't find red use regular)
1 1/4 cup quinoa
3 cups vegetable broth
1 cup light coconut milk

1 1/2 cup large red bell pepper, diced approx 1/4 inch
1 1/2 cup fresh pineapple, diced approx 1/4 inc (can sub canned but fresh is much better)
1 cup toasted macadamia nuts, coarsely choppped
6 green onions, sliced thinly

Dressing ingredients

1 1/2 Tablespoons white mellow miso
1 1/2 Tablespoons low sodium tamari or soy sauce
3 Tablespoons pineapple juice
1 1/2 teaspoons mirin
1 1/2 teaspoons seasoned rice or sushi vinegar
1 1/2 Tablespoons toasted sesame oil

In medium size saucepan saute onion and garlic in sesame oil until onions are softened (about 5 minutes). Add quinoa and saute until just toated. Add vegetable broth and coconut milk. Bring to a gentle boil and reduce heat to a simmer. Cover and cook until all liquid is absorbed and quinoa is cooked through (about 25 minutes). Make sure all liquid is absorbed or the salad will have quite a bit of liquid at the bottom. Let quinoa cool completely. While it is cooling dice the red pepper and pineapple. Chop the macadamia nuts. Slice the green onions. They look very pretty if you slice them at an angle. Fold these into the cooled quinoa until evenly distributed.

Stir together all of the dressing ingredients in a small bowl. Pour dressing slowly into the salad Let chill in the refrigerator at least 3 hours, preferably overnight.

Just a little FYI: The Coffee Chip Muffins, Toasted Coconut Mango Muffins, East Coast Blueberry Coffee Cake and both the Broccoli and Cauliflower Quiches were from the Vegan Brunch cookbook. The Mushroom and Leek tart was a recipe from the Voluptuous Vegan cookbook.

Cool Salad - Black and White Sesame Edamame Salad

We've already broken a record in May for the most triple digit temps. That said, turning on the oven has zero appeal. What is an obsessive cook to do? Make cold salads!!! This one is high protein, but feels light and cool. With the use of vegetable stock for much of the oil it isn't too high in fat. It is also pretty darn easy to put together.

Makes 6 portions or 4 cups

2 1/2 cups thawed, shelled edamame
1 can or 1 1/2 cups black soy beans rinsed and drained
2 teaspoons hot chili oil
1 teaspoon toasted sesame oil
2 tablespoons rice wine vinegar
1 teaspoon mirin
3 teaspoons red miso
1/4 cup vegetable stock
2 teaspoons fresh grated ginger
2 garlic cloves minced or microplaned
1 tablespoon white sesame seeds, toasted
1 tablespoon black sesame seeds, toasted

In a medium sized bowl mix all ingredients from hot chili oil through garlic to make dressing. This can be done easily by hand or in a blender or processor. In a larger bowl toss dressing, edamame, and soy beans and mix well. Toss in both types of sesame seeds. Marinade overnight for best results stirring once or twice to re-distribute marinade/dressing. Serve plain or on a leaf of radicchio.

Southwestern Rice Salad

Southwestern Rice Salad
Originally uploaded by kdc4breastcancerfree
This isn't very photogenic, but it was really tasty. This is one of my original creations. It is a great hearty salad for any outdoor get together. It travels very well and makes a ton.

Southwestern Tempeh Rice Salad

2 cups brown long grain rice (measured before cooking)
4 cups water
1 8 oz pkg tempeh
1 t canola oil
1/8 t coriander
1/4 t cumin
1/4 t hot chili powder
salt and pepper to taste
3/4 C Vegan Ranch (I used homemade)
1-2 chipotles in adobo sauce (depending on how hot you like it
1 can black beans
1 fresh jalepeno roasted and peeled
1 fresh anaheim chili roasted and peeled
1 red bell pepper roasted and peeled
1 bunch cilantoro chopped
4 green onions sliced thin (both white and green parts)
2-3 cloves garlic minced
1/2 t cumin
1/2 t hot chili powder
1/4 t coriander
1 1/2 t salt
black peper to taste
1 pint cherry tomatoes halved

Prepare your rice (this can be done ahead of time).

Now would be a good time to roast those peppers. When they cool, peel and dice them.

Blend the ranch and chipotles until smooth.

To prepare your tempeh:

Boil tempeh for 15 minutes. Drain. After draining, saute the tempeh and spices in oil for about 10 minutes or until golden. Let cool.

In the mean time get yourself a very large bowl. Mix together everything but the cherry tomatoes until well mixed. Gently mix in cherry tomatoes. Salt and pepper further to taste if needed.

This is best if it sits overnight. It makes a ton. It lends itself very well to variations.