Monday, June 30, 2014

Meatless Monday: Warm White Bean Salad

Ingredients

1 c dried white beans, soaked and cooked until just tender, or 2 c canned white beans, warmed
½ c oil-packed sun-dried tomatoes, drained and chopped
½ pound smoked mozzarella or 4 oz smoked tofu, diced
½ c red wine vinegar
½ c olive oil
1 c red onion, diced
½ t coarse salt
2 medium carrots, thinly sliced
2 medium celery stalks, thinly sliced
2 cloves garlic, minced
2 T rosemary, minced
dash of paprika or crushed red pepper flakes
¼ c water
2-3 c arugula, roughly torn or chopped

Directions

1. Combine beans, tomatoes, cheese or tofu, and vinegar in the bowl and set aide.
2. Heat oil over high heat, add onion and salt, and sauté for 2 minutes. Stir in carrots, celery, garlic, rosemary, and paprika and sauté 1 minute.
3. Add water, cover, and simmer about 2 minutes, until veggies are just tender.
4. Add to bowl, mix well, taste, and adjust seasonings.
5. Toss with arugula and serve warm.

Source: theveggietable.com

Monday, June 23, 2014

Meatless Monday: Scalloped Cabbage

Ingredients

2 tablespoons butter
1 medium head cabbage, cored and
sliced thin
1 large onion, chopped
1 1/2 cups milk
4 eggs, lightly beaten
1 cup crushed crackers
1 teaspoon salt
1/2 teaspoon ground black pepper
Sprinkle with cheese, if desired

Directions

1. Preheat oven to 350 degrees F. Grease a 9x12 inch casserole dish.
2. Melt 1 tablespoon of butter in a large pot over medium heat. Add cabbage and onion and cook for about 20 minutes, or until tender, stirring often. Add milk and bring to a boil. Reduce heat to low and simmer for 5 minutes. Gently pour in eggs, stirring constantly. Stir in 3/4 of the cracker crumbs, and the salt and pepper; mix well. Pour into casserole dish and top with remaining cracker crumbs. Dot with butter.
3. Bake in preheated oven for 30 minutes, or until golden brown and heated through.

Source: allrecipes.com

Saturday, June 21, 2014

Support Local. We Do: KW Collards Video

We recently did an interview with one of our favorite local vendors, Kizito Wademi, of KW Collards. If you have not tried his greens, you are missing out! Even if you think you don't like collard greens, you need to give them a try! We have been doing business with Mr. Wademi and his wife for many years now and look forward to continuing this great partnership for years to come! For more info on the company and product, please check out this past blog. Enjoy the video and please excuse the background noise as we learn to use our new video editing software!

video

Monday, June 16, 2014

Meatless Monday: Sweet Potato Sliders with Curry Pesto

Ingredients

2 large sweet potatoes
1 baguette
1 10 oz pkg baby lettuces
1/3 cup raisins

Curry Pesto
1/2 cup raw sunflower seeds
2 tsp curry powder
2 Tbsp melted coconut oil + extra for greasing baking sheet and potatoes
1 clove garlic
1/8 tsp salt
1/8 tsp ground ginger

Directions

1. Preheat oven to 450F; grease baking sheet with coconut oil and rub additional on potatoes; poke holes evenly over skin of potatoes with fork; rub with salt; bake for 30 minutes; flip and bake additional 20 to 30 minutes; remove from oven, let cool and slice.
2. Meanwhile blend curry pesto ingredients; slice and toast or grill baguette.
3. Layer 1 slice baguette, spread 1 – 2 tsp pesto, a few raisins; two slices sweet potato; a few lettuce leaves, top with second baguette slice.

Source: floridacoastalcooking.com

Saturday, June 14, 2014

Last Minute DIY Gift For Dad

They've always said the way to man's heart is through his stomach! If you live close to your ol' man, why not surprise him with your awesome culinary skills? These are super easy to prepare and delicious! The ingredients can certainly be switched out for vegan versions. Dad doesn't need another tie, fishing lure or puzzle!

Ingredients

12 large jalapeños
2 cups mushrooms, finely chopped
3/4 cup cheese (anything that melts well)
6 cloves garlic, finely minced
1/3 cup plain nonfat Greek yogurt
12 slices of turkey bacon or uncured bacon

Directions

1. Preheat the oven to 450˚.
2. Remove the stems from the jalapeños. Slice each one in half lengthwise. Scoop out the seeds and the white membranes inside. You may want to use a spoon or wash your hands very carefully afterwards. Do not touch your eyes! Use gloves if you’re particularly sensitive.
3. Combine the mushrooms, cheese, yogurt and garlic in a bowl, stir well. Scoop about 1 teaspoon of the mushroom mixture into each jalapeño.
4. Slice each bacon strip in half lengthwise, that’s hot-dog style, folks. Wrap the bacon around each jalapeño, secure with a toothpick.
5. Bake in the oven for 15 minutes.

These can also be thrown on the grill! They're done when the bacon is cooked, the cheese is melted and the jalapeños have char marks! we hope you and your pops or whoever you choose to celebrate with enjoy and have a healthy and enjoyable day!








Monday, June 9, 2014

Meatless Monday: Kitchari

Ingredients

1 c quinoa
1 c red lentils, rinsed
5 c vegetable stock or water
1 small yellow onion, chopped
8 cloves garlic, peeled
¼ c fresh parsley, cilantro, and/or dill, minced
1-2 t soy sauce
Salt
Pepper

Directions

1. Combine quinoa, lentils, stock, onion, and garlic in the pot over medium-high heat.
2. Bring to a simmer and cook, stirring occasionally, until the liquid has mostly been absorbed and the quinoa and lentils are soft. Add more liquid as needed.
3. Stir in remaining ingredients and serve hot.

For a more substantial meal, add 1-2 c chopped vegetables such as asparagus, bell peppers, broccoli, cabbage, carrots, celery, corn, peas, and/or zucchini.

Source: theveggietable.com