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Archive for the ‘nuts’ Category

A yummy reminder of summer. I made this during cherry season and gobbled it up. Totally vegan and totally delicious. Dangerous.

Cherry almond smoothie (thank you, NYTimes)

24 cherries, pitted

1/2 cup almond meal

1/2 teaspoon almond extract

1 cup almond milk

1 plum or peach

2 teaspoons agave nectar

6 ice cubes

Place all of the ingredients in a blender, and blend until smooth. Makes 1 delicious serving.

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Inspired by Lidia Bastianich, I tweaked this pesto with a little less oil, and of course, soy parmesan to replace the real thing. It was a real pleaser.

Pasta with basil pistachio pesto (the original makes twice the amount you would need for a pound of pasta. Mine is cut in half from the original)

1 1/2 cups packed fresh basil leaves

1 cup packed fresh parsley leaves

1/2 cup toasted unsalted pistachios

4 cloves garlic

1/4 teaspoon salt

1/2 cup extra virgin olive oil

1 pound spaghetti

1/4 cup soy parmesan cheese

Bring a large pot of salted water to boil for the pasta. In a food processor, add basil, parsley, pistachios, garlic, and salt. Turn on processor and add 1/2 cup olive oil in a slow, steady stream. Process to make a smooth paste, stopping to scrape down the sides of the bowl occasionally.

Add spaghetti to the boiling water and cook until al dente. Scrape the pesto into a large skillet over low heat and add 1 cup pasta water. Drain the pasta and transfer to the skillet. Toss to coat the pasta with the pesto. Off heat, toss with the soy parmesan. Makes 6 servings.

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This was a really healthy and really fine-tasting (make that addicting) salad. I subbed soy mozzarella for the real stuff.

Wheatberry salad with zucchini and soy mozzarella (adapted from Eats Well With Others – always a winner recipe there!)

1/4 cup pine nuts, toasted

2 pounds zucchini/summer squash, halved lengthwise

2 tablespoons olive oil

salt and black pepper

2 cups cooked wheatberries

3 roasted red/and or yellow bell peppers, cut into strips

6 radishes, sliced thinly

1 heat butter lettuce, chopped

6 garlic scapes diced (or 2 cloves garlic, minced)

1/2 cup fresh dill, chopped

3 tablespoons white wine vinegar

2 tablespoons balsamic vinegar

1 cup cubed soy mozzarella

Turn on broiler. Brush zucchini with 1 tablespoon oil, sprinkle with salt and pepper, and broil, turning as needed, until lightly charred on both sides and beginning to soften, 5 minutes or longer. Remove and cool, then cut zucchini into chunks or slices.

Toss together the zucchini, wheatberries, roasted red peppers, radishes, lettuce, and dill in a large salad bowl. Add the vinegar and remaining oil. Sprinkle with salt and pepper and toss again. Taste and adjust seasoning. Toss with mozzarella. Makes about 4 servings.

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Another fast and easy lunch or dinner, perfect for summer. Fire up the grill (or your frying pan). The red pepper spread is perfect with the chicken and mushrooms.

Chicken and portabello baguette (from Mayo Clinic)

1 large red bell pepper, roasted and seeded

1 shallot, chopped

1 1/2 tablespoons chopped walnuts

1 1/2 tablespoons balsamic vinegar

1 teaspoon dijon mustard

1/4 teaspoon plus 1/8 teaspoon salt

1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

3/4 pound skinless, boneless chicken breasts

2 large portabello mushrooms, stemmed, brushed clean, and halved

1 whole-grain baguette, cut crosswise into 4 sections, each about 6″ long

1 tomato, thinly sliced

lettuce leaves

Chop the roasted bell pepper coarsely. In a blender or food processor, combine the roasted pepper, shallot, walnuts, 1 tablespoon of the vinegar, the mustard, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Pulse a few times to puree and set aside.

In a large, nonstick frying pan, heat 1 1/2 teaspoons of the olive oil over medium-high heat. Season the chicken breasts with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Add the chicken to the pan and cook, turning once, until lightly browned on both sides and no longer pink on the inside (170 F if using a food thermometer), 3 to 4 minutes on each side. Transfer to a cutting board and let cool. Thinly slice the chicken lengthwise into strips. (You can also do this on the grill)

In the same frying pan, heat the remaining 1 1/2 tablespoons olive oil over medium-high heat. Add the mushrooms and saute, turning frequently, until well browned, 7 to 9 minutes. Remove from the heat and drizzle with the remaining 1 1/2 teaspoons balsamic vinegar. (you can also grill these, too, instead of frying)

Using a serrated knife, split the baguette sections in half lengthwise. Spread about 1 tablespoon red pepper mixture on both halves of each baguette section. To assemble a sandwich, place 1 mushroom half on the bottom half of a baguette section. Top with 1/4 of the chicken, a lettuce leaf, and 1 or 2 tomato slices. Close the sandwich with the top half of the baguette section, and slice in half. Repeat to make 3 more sandwiches, and then serve. If making ahead, omit the red pepper mixture, wrap the sandwiches in plastic wrap and refrigerate. Spread the red pepper mixture on the baguettes just before serving. Makes 4 sandwiches.

 

 

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A quick and fabulous salad for summer days and after work specials. Comes together easily. All the flavors seemed to complement each other. Shout out to Chaos in the Kitchen.

Asian chicken salad with roasted peanuts and mango

approximately 1/2 cup Asian-style dressing, to taste (see below)

1/4 cup fresh cilantro, minced

2 tablespoons fresh ginger, grated or minced

10 ounces fresh baby spinach, arugula, or other salad greens mix

2 cups sliced bell peppers, red, yellow, or orange

3 green onions, thinly sliced

3 chicken breasts, cooked and chopped; or the meat from a rotisserie chicken

1/2 – 1 cup honey roasted peanuts, crushed

1 mango, pitted, peeled, and sliced

Mix dressing, cilantro, and ginger in a small bowl. Let stand.

Toss salad greens with peppers, onions, chicken, and peanuts. Dress salad to taste and toss to combine. Add mango and serve. Makes 6 servings.

Asian salad dressing:

3 tablespoons rice wine vinegar

1 tablespoon lime juice

1 tablespoon sugar

3 tablespoons soy sauce

1/2 teaspoon dry mustard

2 tablespoons sesame oil

1/4 cup peanut oil or other mild salad oil

Combine all ingredients in a small jar. Shake to combine.

 

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For a chilly damp spring day like we had last week, I still yearned for some warm soup, even though spring is almost over. This soup was perfect.

Cabbage and chickpea soup with fresh basil (from Fat-Free Vegan)

  • 1 onion, chopped
  • 2 carrots, sliced
  • 4 cloves garlic cloves, minced or pressed
  • 6 cups hot water (plus bouillon cubes, below) or vegetable broth (and no bouillon cubes)
  • 3 cubes no-salt added bouillon cubes (or enough to flavor 6 cups of water)*
  • 1/2 head cabbage, chopped
  • 1 15-ounce can diced tomatoes
  • 1 16-ounce can chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
  • 2 teaspoons oregano
  • generous grating black pepper
  • 1/3 cup fresh basil, chopped
  • 2 tablespoons pine nuts, lightly toasted (optional)
  1. Heat a large, non-stick pot. Add the onions and cook, stirring, for about 3 minutes. Add the carrots and garlic and cook for another two minutes. Add all remaining ingredients EXCEPT the basil and pine nuts. Cover and simmer until vegetables are tender, about 25 minutes.
  2. Stir in fresh basil and serve in individual soup bowls, topped with 1 teaspoon of pine nuts, if desired.

Makes 4 – 6 servings.

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Another easy and tasty after-work meal.

Chicken with string beans and roasted almonds

1 pound cooked chicken breast, cut into bite-sized pieces

1 pound string beans or haricots verts

1/2 cup coarsely chopped roasted almonds

1/2 cup grated soy parmesan

3 tablespoons margarine

3 tablespoons minced garlic

Bring a large saucepan of water to a boil. Add beans and cook until crisp-tender, about 2 minutes. Drain and rinse under cold water. Return to the saucepan and add the remaining ingredients. Cook over medium heat until the margarine is melted and everything is nicely coated. Makes 4 servings.

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