the recipe sharer

Vegan

Carrot cake smoothie

I happen to be married to someone who adores carrot cake, so when I found this recipe recently, there was no way I wasn’t going to include it. I mean, a healthy smoothie tasting like carrot cake??

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1 cup carrots, peeled and then grated (if you have a high powered blender like a Vitamix, you could probably just roughly chop them)
1 organic banana, frozen
1 1/2 cups coconut/almond milk(or other non-dairy milk of your choice)
1/4 cup raw unsalted cashews, soaked for two hours (or 1/4 cup homemade cashew nut butter)
1 tsp good vanilla extract
1 good sized Medjool date
1 tbsp organic raw shelled hemp seeds, or protein powder.
1/2 tsp ground cinnamon
1/4 tsp ground ginger or 1 teaspoon grated fresh ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves

Optional – instead of the hemp seeds, for additional nutritional support, you could also opt for a scoop of Protein Powder, either the Vanilla Chai or straight Vanilla would be great.

Directions: Add all of the ingredients to your high speed blender and process until smooth and creamy. Top with a little cinnamon and a pinch of grated carrots. Enjoy immediately.

Coconut creamed spinach

This is a terrific recipe from the blog, “Pure Wow”. Coconut milk replaces the cream in this gorgeous, silky spinach dish and the fresh ginger and dash of curry powder make it more fragrant.
I served it with “Rosemary rack of lamb” from The Barefoot Contessa’s book “Make it ahead”.
This is a delicious side dish to lamb, chicken or beef.

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INGREDIENTS
2 – 3 tbsp olive oil
1 small red onion–peeled, halved and thinly sliced
3 garlic cloves, peeled and thinly sliced
One ½-inch piece fresh ginger, peeled and minced
8 cups fresh spinach, rinsed and dry
1 cup coconut milk

1/4 tsp cayenne pepper
½ tsp curry powder
1 tsp smoked paprika
Kosher salt, to taste

DIRECTIONS
In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, 5 to 6 minutes. Add the garlic and ginger, and cook until fragrant, 1 minute more.

Add the spinach a few handfuls at a time, stirring until it wilts before adding more. Continue until all the spinach is added.

Add the coconut milk and bring to a simmer. Simmer until the mixture thickens, about four to five minutes.
Mix together the cayenne pepper, curry powder, smoked paprika and salt in a small bowl and start by seasoning the dish with half of it, stirring to combine. Taste, and if you would like more heat and spices, add some more.
I only used 1/2 of mine

A bowl of Asian goodness

This is divine on a hot day when you don’t feel like cooking too much. It’s also a great starter for a dinner party

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Serves 4 as a starter

1/2 oz instant dashi granules
1/2 cup soy sauce
3 tbsp mirin
1 tsp sugar
1 tsp wasabi paste
1 tbsp finely grated fresh ginger
10 1/2 oz soba noodles
1 nori sheet
3 1/4 inch piece of daikon radish, peeled and finely grated
3 scallions, finely sliced

Put the dashi granules in a bowl and pour 1 1/2 cups boiling water over them.
Stir until the granules have dissolved, then add the soy sauce, mirin, sugar, wasabi paste and ginger. Stir to make a dressing.

Bring a large pot of water to the boil and add the noodles. Allow the water to return to the boil then add 1/2 cup cold water to drop the temperature a little.
Repeat this process three times, then drain the noodles.
Rinse the noodles with cold water to remove the starch, then divide between 4 bowls.

Toast the nori sheet over a high flame or in a hot oven, then slice into this strips. Pour the dressing over the noodles, toss lightly, then scatter with the daikon, scallions and nori strips.

Romesco Sauce

This flavorsome Spanish sauce (or dip) is tremendously versatile. It’s wonderful served with boiled baby potatoes served warm or at room temp, that you dip into the sauce and eat. It’s great with grilled prawns or chicken too.
Whole 30 compliant, vegan, non dairy and grain free, it’s a winner. It also lasts for up to 1 week in the fridge and the whole thing is done in the food processor.

 

MAKES 3 CUPS

1 x 16oz jar of roasted bell peppers
2 large garlic cloves, crushed
1 cup slivered almonds, toasted lightly
1/3 cup tomato purée
4 heaped tbsp chopped flat-leaf parsley
4 tbsp Sherry vinegar
2 tsp smoked paprika
1/2 tsp cayenne pepper
1 cup extra-virgin olive oil
salt and freshly ground black pepper to taste

Pulse the first 8 ingredients in a food processor until very finely chopped. With the motor running, slowly add the oil; process until smooth.
Season with salt and pepper.

DO AHEAD: Romesco can be made 1 week ahead. Cover and chill.

Roasted cauliflower with olives, currants and tahini dressing

This is a really tasty and well balanced recipe with a lot of interesting flavors going on. It’s terrific for those on the Whole 30 program, as my husband and I are and is fairly simple to put together.

Serves 4

1 large cauliflower (about 3lbs), trimmed and cut into florets
3 tbsp extra-virgin olive oil
Fine sea salt
1/4 cup currants
1/4 cup coarsely chopped Kalamata olives
1/4 cup coarsely chopped fresh flat-leaf parsley
Tahini Dressing
1/4 cup tahini
2 tbsp freshly squeezed lemon juice
1 1/2 tsp extra-virgin olive oil
1 small clove garlic, minced
1/8 tsp fine sea salt
2 tbsp water, plus more as needed

Preheat the oven to 400°F.

Toss the cauliflower florets with the olive oil and a sprinkle of sea salt to taste. Arrange the cauliflower florets in a single layer on a large rimmed baking sheet. Roast for about 20 minutes, turning once, until the edges are brown and caramelized.

While the cauliflower roasts, make the dressing. Whisk together the tahini, lemon juice, olive oil, garlic, and salt until smooth and creamy. Add the water and whisk until combined. The sauce will be thick. Add more water to thin it slightly if you like. It will continue to thicken as it sits.

Keep aside some of the olives, currants and parsley (or add a little more) so you can decorate the top of the salad after tossing it in the dressing.
Toss the warm cauliflower with most of the dressing. Add most of the currants, olives, and parsley and toss to combine. Taste and add more dressing or salt, if desired.
Decorate with remaining olives currants and parsley

Serve warm or at room temperature.

Oven-roasted eggplant with caramelized miso

I often choose versions of this dish in Japanese restaurants and have wanted to make this for a long time. This recipe comes from the food blog “I’m a flood blog” and is delicious.

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serves 2-4
1 tbsp mirin
1 tbsp sake
2 tbsp shiro miso (white miso)
2 tbsp sugar
2 Japanese eggplants, cut in half lengthwise
1/2 tsp sesame oil (preferably toasted)
toasted sesame seeds
sliced green onions

Preheat the oven to 425°F.
Place the mirin and sake in a small saucepan and bring to a simmer over medium heat for 2 minutes. Add the miso and stir until smooth. Stir in the sugar, and reduce to low. Continue to cook, stirring occasionally, while you broil the eggplants.
Brush the cut sides of the eggplants with the sesame oil. Put the eggplants cut-side down on a baking sheet and place in the oven and roast for 15-20 minutes, depending on eggplant size, until they just start to shrivel. The flesh should be fork tender. Remove from the oven and turn them over.
Top the eggplants with all of the miso sauce and put them under the broiler until the sauce bubbles up and starts to caramelize, 1-2 minutes. Remove from heat, rest for 5 minutes and enjoy with sesame seeds and green onions!

Blistered green beans with garlic and miso

Such a lovely combination of flavors. Don’t rush to shake the pan and toss the green beans before they blister; they need a little time to char.

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3 garlic cloves, finely chopped
3 tbsp fresh lime juice
3 tbsp white miso
1 tbsp coconut or agave nectar
3 tbsp virgin coconut oil
1 1/2 lbs haricots verts or green beans, trimmed
Pinch of crushed red pepper flakes
Flaky sea salt, freshly ground pepper
1/3 cup coarsely chopped cilantro

Mix the garlic, lime juice, miso, and coconut nectar in a small bowl to combine. Set the garlic mixture aside.


Heat the oil in a large skillet over medium-high. Add the green beans and cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing often, until tender and blistered in spots, 8–12 minutes. 


Remove the skillet from heat, pour in the garlic mixture, and toss the green beans to coat. Add the red pepper flakes; season with sea salt and black pepper.
Transfer to a platter and top with the chopped cilantro.

Cumin, avocado and corn salsa

This is delicious served with rice crackers or tortilla chips as an appetizer and also gorgeous on a dinner plate with a piece of sauteed salmon sitting on it. I like to roast my cumin, then grind it myself, as the oils are released and the smokiness of the roasting really adds something to the flavor. You can also add a can of drained and rinsed black beans to the salsa for extra protein.

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Makes about 3 cups and serves 6

3 ears corn, husks and silks removed. (I have been known to use the equivalent in drained, tinned corn, when pushed)
1 good sized Hass avocado
1 cup quartered cherry tomatoes
1/2 cup finely chopped red onion
Juice of 1 lime
2 tbsp finely chopped fresh chives
2 tbsp finely chopped fresh cilantro
2 tbsp finely chopped jalapeno chili pepper
1/2 to 3/4 tsp ground cumin
salt and pepper to taste

Cut the kernels off the corn cobs by using a sharp knife and transfer the kernels to a large bowl.
Cut the avocado in half lengthwise and remove the pit from the avocado and discard. Remove the flesh and cut the avocado into 1/2-inch pieces. Transfer to the bowl with the corn.
Add the cherry tomatoes, red onion, lime juice, chives, cilantro, jalapeno and cumin to the bowl, and toss together gently so as not to mash the avocado. Season with salt and pepper to taste.
Refrigerate the salsa for about 30 minutes and bring back to room temperature before serving.

Watermelon Tomato Salad with Cumin and Fennel

Another vegan, dairy-free beauty of a salad (from Food 52) for those hot summer days. If you like, you can add crumbles Greek feta cheese or even sliced Kalamata olives to have some variety, of course it would become vegetarian.

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Serves 6

6 cups cubed (1/2-inch cubes) watermelon
2 heirloom or beefsteak tomatoes, cored and cut into 1/2-inch cubes
1 tsp sugar, optional
Salt
1/4 cup sliced mint
Juice of 1/2 lime
1 tsp cumin seeds
1/2 tsp fennel seeds
1 inch ginger, peeled and finely chopped
1/4 tsp turmeric
1/4 tsp chile powder
Juice of 1 lemon
Optional – Greek feta cheese, crumbled
Halved pitted Kalamata olives

Puree 2 cups of the watermelon in a blender and set aside. In a large bowl, combine the remaining watermelon and tomato and toss with the sugar, a large pinch of salt, the mint, and lime juice.

Set a large saute pan over medium heat and add enough oil to thinly coat the base of the pan. When the oil is hot, sprinkle in the cumin, fennel, and ginger, and toast for 30 seconds. Add the turmeric and chile powder, then 1/2 cup watermelon juice, and the lemon juice. Bring to a simmer. Add salt or sugar as desired, and cook for 1 minute.

Pour the sauce over the watermelon and tomatoes and gently fold together. Divide among 6 shallow bowls, and serve.

Vegan Coconut Milk Rice Pudding with Citrus and Ginger

I could eat this whole thing in one go, being a coconut addict and it’s delicious for breakfast, lunch or dessert for dinner. The addition of the ginger and citrus really takes it to another dimension

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Serves 4

1 can (13.6 fluid oz.) full fat coconut milk
1 cup water
3/4 cup orange juice
2 tsp vanilla extract
1/8 tsp sea salt
1 cup long grain basmati rice
2 to 4 tbsp maple syrup, to taste
1 tsp cinnamon
1 tsp ground ginger
1 tbsp orange zest

Mix the coconut milk, water, orange juice, vanilla extract, salt, and rice in a medium-sized pot. Bring the mixture to a boil and reduce to a low simmer. Cover the pot, but leave the lid very slightly ajar to let steam escape.

Simmer the rice for 30 minutes, or until most of the liquid has absorbed. Stir in maple syrup, ginger, cinnamon, and zest. Continue cooking till rice is creamy and soft. If necessary, add a little more water or maple syrup.

Serve warm or cool, dusted with extra cinnamon if desired!