Non-Giblet Vegetarian Gravy

Non-Giblet Vegetarian Gravy

Giblet Gravy


Serving Size : 4

2 Tablespoons ghee
1/4 cup white wine
1 pound mushrooms — sliced
1 large onion — diced
2 cups celery — diced
4 cups almond milk
3 tablespoons nutritional yeast
1 tablespoon rubbed sage
1/2 tablespoon rosemary
1/3 tablespoon thyme
1/4 teaspoon pepper
1 tablespoons honey
1 tablespoon arrowroot
1 cup seitan – optional- I do not use it because I do not cook with gluten

1) Boil eggs and peel.

2) Sauté onions in ghee until transparent. Add celery, mushrooms, and herbs and sauté untel veggies are all softened and wine has cooked off. Let your veggies actually begin to stick to the bottom of the pan and get a layer of brown stuff stuck on the bottom. When that has happened, add more wine and stir.

3) Now add remaining seasonings, almond milk and simmer very slowly, stirring the whole time to keep the almond milk from scorching. Dissolve arrowroot in some cool water or broth or almond milk and add to gravy, stir until thickened.

4) Cut eggs in half and mash yolks with a fork, add to gravy, stir well to incorporate. Now dice the eggs and add.

3) Add optional seitan. when gravy is thickened, remove from heat.


Apple, Fig & Brussels Sprouts Salad

Brussels Sprouts, Figs and walnut Salad

Apple, Fig & Brussels Sprouts Salad

2 tablespoons white balsamic vinegar
2 teaspoons Dijon mustard
1 tablespoon minced shallot
¼ teaspoon salt
Ground pepper to taste
¼ cup extra-virgin olive oil
8 cups baby kale and/or frisée
1 head Belgian endive, leaves separated
1 cup very thinly sliced Brussels sprouts
1 small red apple, thinly sliced
⅓ cup toasted walnuts
4 fresh figs, halved or quartered if large
¼ cup pomegranate seeds
2 tablespoons dried cranberries

1. Whisk vinegar, mustard, shallot, salt and pepper in a small bowl. Whisk in oil until well combined.

2. Combine kale (and/or frisée), endive, Brussels sprouts, apple and walnuts in a large bowl. Drizzle with the dressing and toss to coat. Add a generous grinding of pepper. Top with figs, pomegranate seeds and dried cranberries.


Hearts of Palm and Avocado Salad

Hearts of Palm and Avocado Salad

I grew up eating Swamp Cabbage, also known as Cabbage Palm. The first time I ate it my dad dug one up while we were camping on the banks of the Okeechobee. He said we would use part of it for lunch, then we took a hike. My dad saw a small brook with water running and took out his pocket knife and built a little water-wheel with the stack and fronds from the cabbage palm.  Later we make some swamp cabbage for lunch.

This recipe is one of my favorite salads.

Hearts of Palm and Avocado Salad with Lime

Serving Size : 4

1/2 cup lime juice
1 tomato
1/4 cup white wine vinegar
1/2 clove garlic — crushed
1 pinch salt
1 tiny pinch red pepper flakes
2 cans hearts of palm — julienned
2 ripe California avocados
1 head leaf lettuce
1 head butter lettuce
1 medium red onion — thin rings

1) Combine first 5 ingredients together in blender for dressing. let sit for about 20 min.

2) Tear lettuces in bite size pieces. Combine with the rest of the ingredients. toss with salad dressing. Serve immediately


Shrimp Sweet Potato Cakes with Avocado Salsa

Shrimp and Sweet potato cakes

Serves 2

1 pound shrimp, peeled and deveined
2 limes zest
2 tablespoons minced fresh jalapeno
¼ cup finely diced red bell pepper
3 green onions, white and green part, very thinly sliced
2 cups packed shredded sweet potato (this took 1 medium-large sweet potato, peeled and ends trimmed grated on a box grater)
1 T cumin
2 tablespoons minced fresh cilantro
1 clove garlic, minced
1 teaspoon kosher salt

Avocado Salsa

1 cup cherry tomatoes, halved
1 large ripe avocado, diced
¼ cup red onion, very finely diced
1 red fresno chile, minced
2 tablespoons minced fresh cilantro
2 limes juice
kosher salt

Instructions

Cut shrimp (chopped roughly), and combine with the sweet potatoes, red bell pepper, green onions, jalapeno, cilantro, garlic and salt.

Using clean hands, form 6 equal sized patties from the shrimp and sweet potato mixture. Set the patties aside while you prepare the Avocado Salsa.

For the Avocado Salsa combine all of the ingredients in a medium bowl and gently fold together. Season to taste with kosher salt and set aside.

In a large sauté pan, heat a thin layer of vegetable oil over medium heat. Add a few of the shrimp cakes and cook for about 2-3 minutes each until the bottoms have become golden and crispy.

Flip the cakes and cook another few minutes until the second side is also golden and crispy and the shrimp is cooked to pink.


Asian Soba Noodle Bowl

healthy-asian-veggie-soba-noodle-soup-19552

Serves 2

1 T sesame Oil
2 cups Bok Choy
1 red bell pepper
3 medium scallions
1 T Rice Vinegar
2 slices raw ginger
6 cups Low Sodium Vegetable Broth
2 T Coconut Aminos (Soy Sauce Substitute)
½ tsp miso
8 oz Buckwheat Soba Noodles
Optional – top with boiled eggs

1. Separate the green and white parts of the scallions.

2. Heat the oil in a large saucepan or stockpot over medium-high.

3. Add the bok choy, bell pepper, white part of the scallions and vinegar, and sauté until bell pepper is softened, about 5 minutes. Add the ginger and sauté until fragrant, about 30 seconds.

4. Add the broth, tamari and salt, and then bring to a boil over high heat.

5. Stir in the noodles and bring back to a boil. Reduce heat to medium-low and simmer uncovered until noodles are cooked, about 5 minutes, stirring occasionally.

6. Stir in the green part of the scallions. Adjust seasoning.

7. Ladle into bowls. If desired, serve with hot sauce.


Veggie Rice

Veggie Rice

Veggie Rice

1 teaspoon sesame oil
1 cup frozen peas
2 Jasmine rice, cooked
1 yellow squash, diced
1 zucchini, diced
1 onion, diced
6 scallions, cut diagonally
1 broccoli, cut in small florets
1 red pepper, diced
1 Tablespoon grated ginger
2 clove garlic, minced
1 green pepper, diced
1 T. sweet chili sauce
2 Tablespoons Coconut Aminos

Cilantro- for garnish

1) Heat the oil in a wok. Add the broccoli and pepper and stir-fry, over a high heat, for 3 mins. Add the tofu and cook for 1-2 mins, until crisp.

2) Tip in the rice and stir-fry for 4 mins, breaking up the grains as they warm. Stir through the peas and cook for a further 2-3 mins.

3) Meanwhile, make the sauce. Mix the chilli, garlic, ginger, tamari, sweet chilli sauce and vinegar in a bowl. Pour it over the rice mixture and toss until coated and warmed through. To serve, spoon into bowls and scatter over the sesame seeds and spring onions.


Why You Should Use Vinegar When Boiling Potatoes

Photo by Hai Nguyen on Unsplash

Photo by Hai Nguyen on Unsplash

Potatoes are a versatile ingredient in cooking. They can be baked, mashed, fried, boiled or added to roasts, soups, and stews. However, it’s important to know which potato to use in a recipe that will give it the best texture and its own distinct flavor, per Spruce Eats. And if you thought all potatoes were the same, settle in to learn something new.

Most potatoes can be put into two categories — waxy or starchy. Higher starch content can break down or become creamier and they’re best used when making mashed or baked potatoes. Waxy varieties are the types of potatoes that will hold up better to boiling in water, like when you’re making potato salad. Speaking of the popular side dish, nothing is worse than biting into potato salad and getting a mouthful of mushiness. If this is something you’ve struggled with, before you give up on preparing potato salad from scratch, try adding a bit of vinegar to your pot of water.

How vinegar helps potatoes keep their shape
In Our Steps/Shutterstock
Once you’ve determined that you’re using the correct type of potato for boiling, adding vinegar to the pot of water will help them retain their shape. This hack provided by Home Cook World calls for boiling potatoes for 30 minutes and adding a bit of salt and a dash of vinegar to your boiling water at the 13 minute mark. Why is vinegar helpful?

According to Eating Expired, vinegar makes potatoes form a thin crust on their outer layer. This crust is what’s necessary to help them keep their shape and not become mushy or fall apart. Also, it’s important to note that there’s no specific type of vinegar that’s better at this over another. Eatwell 101 reports that using white, apple cider, or red wine varieties of vinegar all work well to keep potatoes in tact.

The next time a recipe calls for boiled potatoes, try adding vinegar to your pot of water to keep your potatoes firm and ensure your recipe is a success.


Vegan Broccoli Mac and Cheese

Vegan Mac and Cheese

6 Servings

The best traditional mac and cheese recipes rely on more than just the cheese. They use a bechamel to create a cheese sauce that enrobes the pasta and keeps the dish wonderfully creamy.

It follows, then, that the best vegan mac and cheese recipes rely on more than vegan cheese, too. In fact, plenty of them don’t use any vegan cheese at all, instead enlisting cashews to create the sauce and other powerful ingredients (such as nutritional yeast, miso and mustard) to bring nutty, deep and sharp flavors to the party. Some recipes add tapioca or potato starch to approximate the stretchiness of cheese, vegan or not.

Here, you cook potato, carrot, garlic and onion in a skillet with water and the requisite cashews, then the whole thing gets pureed with the aforementioned flavor boosters to become the sauce. The potato brings that starchiness, the carrot a hint of color.

One warning about this recipe: It makes a lot, filling a deep 12-inch cast-iron skillet. If your household is small, feel free to eat whatever portion you’d like, refrigerate some for the following few lunches

Make Ahead: Assemble and refrigerate for up to 3 days before baking.


Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium white or yellow onion (8 ounces), chopped
  • 1 teaspoon fine salt, divided, plus more to taste
  • 2 garlic cloves, grated or pressed
  • 1 medium russet potato (9 ounces), scrubbed and cut into 1/2-inch cubes
  • 1 medium carrot (4 ounces), scrubbed and cut into 1/4-inch coins
  • 1 cup (4 1/4 ounces) raw cashews
  • 2 cups water, plus more as needed
  • 5 tablespoons nutritional yeast
  • 1 tablespoon white miso
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne
  • 1 large head broccoli (1 1/2 pounds)
  • 1 pound elbow macaroni
  • 3/4 cup (2 ounces) vegan panko, such as Kikkoman brand
  • 1/4 teaspoon freshly ground black pepper

1   Position a rack in the center of the oven and preheat to 450 degrees.

In a 12-inch cast-iron or other ovenproof skillet over medium heat, heat the oil until it shimmers. Add the onion and 1/2 teaspoon of the salt and cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.


2    Add the potato, carrot, cashews and water, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes and carrots are very soft, 10 to 15 minutes. (Add hot water as needed to keep the vegetables just barely covered.) Remove from the heat and let cool for a few minutes.


3    Carefully pour the vegetables and liquid into a blender. Add the nutritional yeast, miso, mustard, smoked paprika, cayenne and 1/4 teaspoon of the salt. Blend on high until the sauce is very smooth, 1 to 2 minutes.


4   Bring a large pot of salted water to a boil. While the water is heating, cut the broccoli stem from the head and use a vegetable peeler to peel the stem’s tough outer layer. Cut the stem in half lengthwise and then into 1/4-inch half moons. Cut the head into bite-size florets.


5   Once the water is boiling, add the pasta and cook until 2 minutes shy of al dente according to the package directions, 3 to 5 minutes. Add the broccoli and cook for the remaining 2 minutes, or until the broccoli is bright green and the pasta is al dente.


6  Drain the pasta and broccoli and return to the pot. Pour in the sauce and stir to fully coat. Return the mixture to the cast-iron skillet and smooth into an even layer.


7   In a small bowl, toss the panko with the remaining 1/4 teaspoon of the salt and the pepper. Sprinkle over the mac and cheese. Bake for 10 to 20 minutes, or until the panko is lightly browned and the sauce starts to bubble. Serve hot.

By Joe Yonan


Avocado Key Lime Pie

Key Lime Pie

I LOVE Key Lime Pie!  BUT this way of making it has become my favorite dessert!!!  This dessert is uncooked except for the pie shell, so making it very healthy, low glycemic and sugar free! The recommendation for eating avocadoes in 1/2 avocado a day for heart health.

Avocado Key Lime Pie

Key Lime Filling

2 ripe avocados
1/2 cup key lime juice
1 Tablespoon gelatin powder
8 oz cashew or sunflower cream cheese, room temperature
2 large Tablespoons of lime zest
1/3 Monk Fruit Sweetener
½ teaspoon stevia (or another ¼ cup sugar)
1 cup coconut milk, don’t shake it, just scoop the creamy part into the food processor
1 gluten free pie crust, baked and cooled

Key Lime Pie Filling

Place the lime juice in a small saucepan, whisk in the gelatin. Gently heat, while stirring, to dissolve the gelatin. Do not boil!

Place cream cheese, coconut milk/cream, lime/gelatin mix, lime zest, sugar, pinch of salt in food processor. Blend really well, you may have to stop and use a spatula to get it off of the sides and then continue blending.

Pour the mixture over the prepared crust, spread the top smooth and place in the fridge to set for at least 6 hours.


Thai Shrimp Salad with Asian Greens and Cilantro Pesto

Thai Spiced Shrimp Salad