Asian flavors · Gluten Free · Vegan · Vegetable sides

Lime and sweet chili broccoli with roasted almonds

This so light and delicious with the sweet chili sauce and lime giving it real balance and depth, the the almonds the crunch.

2lbs broccoli, chopped into large bite-sized florets
1/3 cup sweet chili sauce
2 tbsp low-sodium soy sauce
2 tsp grated lime rind
2 tsp fresh lime juice
1 tbsp fresh cilantro, chopped
A good pinch of sugar (optional)
1/3 cup roasted slivered almonds to sprinkle on the top

Boil or steam the broccoli until just tender. Meanwhile, roast the almonds for about 9 minutes at 350F (watching them closely, incase of burning) until golden brown.
Mix the sweet chili sauce, soy sauce, lime juice and grated rind, cilantro and sugar together in a small bowl. Drain the broccoli and put in a large serving bowl or platter
Pour the mixture over the hot broccoli, sprinkle with toasted almonds and serve.

Enjoy!

Accompaniments · Do-ahead

Vegan Caesar Salad Dressing

I am reading and adapting recipes from a book called “Vegan YumYum” by Lauren Ulm.
This is one of the recipes with a few modifications. Extra tasty, you won’t miss regular Caesar dressing and it’s completely cholesterol free!  No cheese or anchovies! The nutritional yeast and miso make it taste as if there is Parmesan cheese in it.
This recipe makes about 1&1/2 cups.

1/4 cup slivered almonds (raw)
1/4 cup plus 1 tbsp mellow white miso
1 tbsp plus 2 tsp Dijon mustard
2 tbsp Worcester sauce
3 cloves garlic, crushed (or more if you like it really garlicky)
1 tbsp white wine vinegar
4 pinches salt
2 pinches ground pepper
About 1/2 block of silken tofu (6 oz)
1/4 cup olive oil
1 tbsp nutritional yeast (optional, but I use it as it contains protein and is really good for you)
2 tbsp water or more oil , to thin out the dressing if necessary

Make the dressing by putting ALL the ingredients into a food processor and blend until smooth.
That’s it!!

Do-ahead · Gluten Free · Grains · Nuts · Vegetable-related

Italian rice and beans

This is the beginning of a series I am starting called “CleanCuisine”. The emphasis being on “clean” tasting food that has zero cholesterol, very low fat and is probably the healthiest for you (and tastiest). As you eat it, you can feel it doing you good!
The special ingredient for this is the grated lemon rind over the dish, as it creates a tangy zing in the mouth and really brings it all together. Don’t skimp on the lemon rind

Makes 2 – 3 servings

1 cup brown rice
3 tbsp olive oil
3 heaped tbsp fresh Italian herbs, roughly chopped. (basil, oregano, marjoram, rosemary…)
A heaped half cup of oil-packed sun dried tomatoes, sliced into strips
1/4 cup pine nuts
1 can Cannellini beans or other white beans, rinsed and drained. (I cooked my own beans and have them available in the fridge)
3/4 tsp Kosher salt
1/4 tsp ground pepper
3 tsp balsamic vinegar (you may need more at the end)
2 large handfuls fresh baby spinach
zest of 2 lemons

Start by cooking the rice according to the instructions on the packet. Just use water, not  broth
When the rice is finished, keep the lid on and set aside.
Heat the olive oil in a saute pan over medium heat.
Add the herbs, tomatoes and pine nuts. When the pine nuts start to turn a golden brown, add the beans. Toss gently, trying your best to keep the beans whole.
Add the salt, pepper and balsamic vinegar and stir gently. Turn down the heat to low.
Place the spinach in one layer on top of the bean mixture. Place the hot, steaming rice over the spinach and cover for about 30 seconds until the spinach starts to wilt. Mix it all together gently and taste for seasoning. At this point you may need more salt and pepper or even balsamic.
Grate the lemon zest on top of the dish and serve. (I use a Microplane grater as it makes the lemon zest all fluffy and it goes further)

Do-ahead · Gluten Free · Poultry

Roast chicken with basil, lemon, garlic and white wine

This is the quintessential juicy, tangy, moist roast chicken that you can’t beat.
You can make this for any amount of people, but this recipe serves 4.
You will need to use a good white wine that you will also be drinking, the tougher leaf basil and a good organic, free range chicken, whether it’s a whole chicken cut up or chicken pieces. This is seriously divine with couscous or good bread as there is so much juice, the couscous just soaks it up

6 free range, organic chicken pieces, bone in and skin on
good fruity olive oil
6 – 8 large cloves of garlic,
1 large lemon
a large glass of white wine, (not too sweet)
large handful of basil leaves (about 30)

Season the chicken pieces well on both sides with salt and pepper and put them in a roasting tin.
Pour over enough olive oil to moisten them and make a shallow pool in the bottom of the roasting pan.

Squash the garlic in it’s skin and tuck it in amongst the chicken.
Squeeze the lemon over the chicken and drop in the empty shells too.

Roast for 30 minutes in a preheated oven at 400 F.
After the chicken has been roasting for 30 minutes, remove the chicken from the oven.
Tear up the basil leaves and toss them about a bit with the chicken and pour in the white wine, stirring everything around.
Return the chicken to the oven for another 20 minutes.
Remove from the oven and put the roasting tin over a hot flame and let the wine and juices bubble and reduce a little, (for about 5 minutes) basting the chicken as you do this.

This is also good with lots of good bread as there is so much aromatic, sticky juice to mop up from the plate.

This is seriously divine!!