Island Teriyaki Salad with Fresh Spinach, Tomato and Balsamic-Mustard-Maple Dressing

 Dairy Free, Egg Free, Gluten Free, Lighter Fare, Salad, Vegan, Vegetarian  1 Response »
Feb 102012
 
Just a few veggie photos from today’s CSA first.  Too gorgeous not to share.

My simple salad recipe. 
Press and marinate the tofu a day or so ahead and have it ready in your fridge when you’re pressed for time.

I once heard a critique of Rachel Ray that she simply re-edits her recipes rather than creating lots of originals, and is mainly an entertainer as opposed to a teacher.

Rachel Ray and I have something in common-I’m definitely no Martha Stewart either.  We take our favorite simple recipes and remake them.  I always have grand plans to make something original from-scratch, but then life seems to get in the way.

I left work five minutes later and it took me 45 minutes instead of 25 minutes to get home from work.  By that point everyone was really starving, so I threw together this salad.

I promise to post the casserole dish using the caramelized onion sauce soon.

Pinky swear.

Today’s world is so busy that I’m sure many of you are short on time just like me, hopefully you won’t mind if I pull a Rachel Ray and remake something similar to what I’ve done in the past.  Consider it fast food made from Slow Foods!

I got the spinach and tomato from my farm and whipped up some of my favorite oil-free 3-2-1 dressing, inspired from the Forks Over Knives companion book.  (If you don’t have it, buy it! The recipes are fabulous.)  Instead of making the marinade, I used a quality pre-made one, which shaved an additional few minutes.  In the time it would have taken for me to drive to a restaurant and go through the drive-thru, I had made a delicious meal at home. 

Island Teriyaki Salad with Fresh Spinach, Tomato and
Balsamic-Mustard-Maple Dressing
Serves 4
Gluten Free, Dairy Free, Vegan
Ingredients
1 block Organic firm tofu
1 cup organic Island Teriyaki marinade, I used OrganicVille (or marinade of choice)
8 cups fresh spinach, chopped
4 plum tomatoes, sliced and quartered
1/2 sweet onion, sliced thinly
Coarse sea salt and Fresh ground pepper, to taste
Dressing
3 Tbsp balsamic vinegar
2 Tbsp coarse mustard
1 Tbsp maple syrup
Directions
1. Press tofu of water for 1 hour to overnight.  See how here. 
2. Cut tofu into cubes; pour marinade over and place in refrigerator overnight.
3. Preheat broiler; place tofu cubes on pan prepared with non-stick spray.  Broil about 20 minutes, turning cubes every five to 7 minutes to brown all sides evenly.
4. Meanwhile, mix dressing.
5. Place 2 cups spinach on each of 4 plates, top with 1 chopped tomato and 1/4th of onion.  Divide tofu evenly among plates.  Divide dressing evenly over plates.
Estimated Nutrition Info
4 Servings

Amount Per Serving


Calories 150.3
Total Fat 8.3 g
Saturated Fat 1.1 g
Polyunsaturated Fat 4.2 g
Monounsaturated Fat 1.7 g
Cholesterol 0.0 mg
Sodium 511.7 mg
Potassium 707.5 mg
Total Carbohydrate 20.2 g
Dietary Fiber 4.4 g
Sugars 7.2 g
Protein 15.5 g


Vitamin A 123.1 %
Vitamin B-12 0.0 %
Vitamin B-6 13.1 %
Vitamin C 40.5 %
Vitamin D 0.0 %
Vitamin E 7.6 %
Calcium 62.8 %
Copper 22.6 %
Folate 38.1 %
Iron 23.8 %
Magnesium 26.6 %
Manganese 88.3 %
Niacin 5.9 %
Pantothenic Acid 3.4 %
Phosphorus 20.9 %
Riboflavin 13.6 %
Selenium 25.4 %
Thiamin 14.8 %
Zinc 12.8 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Fresh Meyer Lemon Pesto with Tomato, Beet Green and Broccoli Skewers

 Dairy Free, Egg Free, Favorites, Gluten Free, Quick and Easy, Six Ingredients or Less, Soy Free, Vegan, Vegetarian  1 Response »
Jan 032012
 

Goodbye 2011, you were a good year. 
Let’s see…..I gave up meat and most dairy (that is a work in progress), hosted a farm to table dinner and held a Free Range Yoga workshop at the farm, went on LOTS of campouts, trips to St. Augustine, took an amazing trip to the Keys and finally, am at a point where I’m comfortable with myself.  For one, I don’t step on the scale every day any more, I don’t record every bite, and I’ve lost weight and feel better than ever.  After trying every diet in the book, I have finally settled into the aforementioned meat and dairy free diet.  I’ll admit I thought I was going to be tired, but I have more energy than ever.  In fact, on New Years I didn’t get to bed until 3AM!  I used to have to drink 5 Hour Energy and sugar Free Red Bull just to say awake until 11:00.
One of the biggest challenges was (is) not cutting meat from my diet, but how the people around me reacted and the availability of animal free foods at social events and during travel.  I can’t say how many times I’ve been told it is unhealthy to not eat meat and been asked how I get my protein and calcium. I have learned to still participate in social events but to bring along something delicious that everyone can eat and to not make a big deal about my abstention from meat.
For the New Years Eve party I attended, I decided to make a pesto with the fresh Meyer lemons that my friend Gregg brought me to yoga that morning and I paired it with herbs straight from my garden.  As “dippers” I skewered a small tomato, a bit of fresh beet green and broccoli-both fresh from the farm.  For the folks that weren’t into the “salad on a stick”, a loaf of sliced Cuban bread and a whole grain baguette were on the side as well.  It turned out so well I am going to make another batch for a dressing and sandwich spread.
As for my 2012 New Years Resolutions….. I finally settled on two.
  1. Meditate daily
  2. Stay in the present moment
  3.  
A BIG, HUGE thanks to everyone that has visited my site, supported me, tried my recipes and even introduced themselves to me when I’m out and about.  It is so fun to meet some of the folks that actually read my posts!  I love, love, LOVE every comment, suggestion and insight.
So THANK YOU and I look forward to the new year!
Now tell me…..what are your resolutions this year?
Fresh Meyer Lemon Pesto with Tomato, Beet Green and Broccoli Skewers
Inspired by Epicurious
Vegan, Dairy and Gluten Free
Ingredients
Pesto
2 packed cups of fresh herbs, I used basil, oregano, chives and parsley.
3 cloves of garlic
1 Tbsp coarse ground mustard
Zest and juice of one fresh Meyer lemon
¾ cup extra virgin olive oil
Sea salt and fresh ground pepper, to taste
For the skewers
1 pint grape tomatoes
4 fresh beet greens, stems removed and torn into bite size pieces
1 large head broccoli
Directions
  1. Add herbs through lemon zest and juice to a food processor or blender and pulse to chop finely; slowly stream in the olive oil until blended. Season with salt and pepper, taste and re-season if necessary.
  2. For skewers, thread one tomato, a rolled bit of beet green and a broccoli floret onto a toothpick.

Second CSA Bag of the Season and a “Turkey” Tempeh Recipe, Perfect for the Holidays!

 Dairy Free, Egg Free, Favorites, Gluten Free, High Protein, Main Meal, Vegan, Vegetarian  No Responses »
Dec 032011
 
My second KYV Farm CSA bag, once again, had such variety. Thanks to KYV!

Radish and Broccoli

Bok Choy and Lettuce

 Onions

Kale

Golden Beets

Pigeon Peas

Arugula

Now-for the “turkey” tempeh-I have a confession.

I was going to cave.

I’ve cut out meat and have been doing awesome, but for Thanksgiving I was thinking about turkey.  I still had a little hope that I might be able to make something that would be just as delicious.


 I created a marinade-this green soupy stuff to marinate the tempeh in.  After looking at my concoction I can’t say I had high hopes.  The goal was a marinade made with seasonings I would normally pair with turkey-since I know that a lot of times when I marinate tofu in a sauce or seasoning I’m craving, it actually does satisfy that craving.

Tempeh, for anyone who has never heard of such a thing, is a sort of fermented soy cake.  I know that sounds gross, but I really love the texture and flavor.  It has more “meat” than tofu and a subtle nutty flavor.  Some folks steam it, as sometimes tempeh can have a bitterness to it, but this marinade I created was strong enough to take any bitterness out of the tempeh.

Much to my suprise, when I tried the marinated and pan seared tempeh, it was delicious!  It had a nice hearty texture and I didn’t miss turkey ONE BIT.

“Turkey” Tempeh
Inspired by All Recipes
Serves 2 to 3

Ingredients

1 package tempeh, I use Lightlife
4 Tbsp EVOO, (1 Tbsp reserved for cooking)
2 Tbsp water
2 Tbsp liquid aminos or soy sauce
Juice 1 lemon
1 Tbsp mustard
Handful fresh chives
1 1/2 Tbsp dried sage
Handful fresh oregano
Handful fresh parsley
2 Tbsp dried thyme
3 cloves garlic, minced
½ Tbsp paprika
1 Tbsp poultry seasoning
1 fresh sprig rosemary

Directions

1. Blend all ingredients but tempeh; marinate tempeh overnight in mixture. Store in the refrigerator.

2. Scrape as much of marinade off tempeh as possible.  Heat 1 Tbsp olive oil in skillet over medium high heat.  Sear on one side until browned, about 3 to 5 minutes.  Flip and sear second side an additional 3 to 5 minutes.  Slice and enjoy.



Nutrition Facts for Tempeh only
(From Lightlife Site)
Per Single Serving
Serving Size 4oz. (113g)
Servings per package: about 2
Nutrition: Amount per Serving Percentage Daily Value


Calories 240
Calories from Fat 100
Fat, g 11 17%
Saturated Fat, g 2 10%
Trans Fatty Acids, g* 0
Cholesterol, mg 0 0%
Sodium, mg 10
Potassium, mg* 360 10%
Carbohydrate, g 16 5%
Fiber, g 9 36%
Sugars, g <1
Protein, g 20 40%
Vitamin A, % 0%
Vitamin C, % 0%
Calcium, % 8%
Iron, % 15%


Ingredients
Cultured organic soybeans, water, organic brown rice, organic barley, organic millet, lactic acid (from plant sources).

Fall Panzanella with Kale and Cranberry Walnut Bread

 Dairy Free, Dressing, Egg Free, Favorites, Lighter Fare, Quick and Easy, Raw, Salad, Soy Free, Vegan, Vegetarian  No Responses »
Oct 072011
 

Happy Friday 

Just a super quick post because I miss ya.

And ‘cause I threw this together for a pot luck at work and I got lots of requests for the recipe. 

And ‘cause I’m proud of myself for throwing together a season appropriate recipe that people actually liked that had kale.

I don’t think everyone knew it was kale though.  Someone called it kelp.  

He said; “Like from Sponge Bob.”  “I didn’t think I would like it since I usually eat iceberg lettuce but it was really good.” 

I said; “Ha!  You just ate KALE.”

And please don’t hate me but I didn’t do the nutrition info on this one.  If I get a spare minute I will go back and do it and update the recipe.

XOXO
Dawn

  Sorry about the iphone photo. I didn’t make the salad until I was at work!
Fall Panzanella with Kale and Cranberry Walnut Bread
Serves about 10 1 cup servings.  This is totally estimated.
Dressing Inspired by Forks Over Knives 3-2-1 dressing
Printable Recipe
Ingredients

1 large bag pre-cut and washed kale
1/3 red onion, sliced thinly
1/3 cup dried cranberries
1/3 cup chopped walnuts
1 apple, sliced
1 pear, sliced
½ loaf cranberry walnut bread, sliced, toasted and cut into cubes

Dressing (This will make a bit extra.)
6 Tbsp good quality balsamic vinegar
4 Tbsp coarse ground mustard
2 Tbsp extra virgin olive oil
2 Tbsp maple syrup
Sea salt and pepper, to taste

Directions

1. Place kale and onions in a large bowl. In a small bowl, whisk the dressing ingredients together. Pour about ¾ of the dressing into the kale and onions and massage about 30 seconds or longer until the kale wilts to desired texture; top with cranberries, walnuts, apple, pear and bread. Put the remaining dressing off to the side for anyone who may want extra.

Crunchy Kale Fattoush

 Dairy Free, Dressing, Salad, Soy Free, Vegetarian  No Responses »
Sep 122011
 
I do believe I have discovered the dressing secret of my favorite salad at Mandaloun Mediterranean.  It is tart, tangy, sweet perfection and I think I figured it out by accident.  On a whim, while at the St Augustine Farmers Market I decided I would make a version of the fattoush salad with the organic kale I had just bought.  I got all the fresh herbs I would need, twice-baked my own pita chips for superb crunch, ruby red tomatoes, red onion instead of radish and Forks Over Knives 3-2-1 dressing recipe of 3 Tbsp vinegar, 2 Tbsp mustard and 1 Tbsp sweetener of choice (now my favorite oil-free dressing). 
How did I discover the secret of the dressing you ask? (Especially when theirs is laden with so much oil, as restaurants are known to do, and I have failed at my fattoush attempts in the past.)
I decided to try a reduction with the 3-2-1 dressing and when I tasted it, I knew I had hit gold.
It is almost an exact match, but oil free; tart, tangy, sweet and rich.  Oh baby it is SOOO good.  I was dipping kale leaves in and munching like they were potato chips.
Here is what I did.
Crunchy Kale Fattoush
Salad inspired by Mandaloun Mediterranean and dressing inspired by Forks Over Knives 3-2-1 dressing pp.118
Serves 4-5
Ingredients
1 bunch curly kale, washed and de-stemmed**
1 bunch fresh mint
1 bunch fresh parsley
1 bunch fresh oregano
1/2 red onion
2 large tomatoes, seeded
1 15oz can chickpeas, drained and rinsed or about 1 1/5 cups cooked
1 cup pita chips, (bake your own from fresh pita*** or use Stacy’s Pita Chips)
Dressing
6 Tbsp balsamic vinegar
3 Tbsp mustard
1 1/2 Tbsp maple syrup
Directions
1. Heat the vinegar, mustard and syrup in a small pan to just boiling. Reduce heat and simmer, stirring regularly, until reduced by half and has thickened enough to coat the back of a spoon. Remove from heat and cool.
2. Meanwhile, chop kale and set in a large bowl. De-stem and chop mint, parsley and oregano finely and set aside (do not mix in with kale yet).  Chop onion and tomato and set with herbs.
3. Once balsamic mixture has cooled, pour over kale and massage in until it begins to wilt a bit; about 30 seconds.  Add herbs, onion, tomato and chickpeas; season with salt and pepper, toss salad to mix.  Top with pita chips.
**Romaine can be used in place of the spinach; do not massage dressing in first.  Add all ingredients together except pita chips and toss to mix.  Add pita chips and serve.
***To bake your own pita chips, preheat oven to 250F, cut edges from pita and separate sides.  Spray with cooking spray and lay rounds directly on oven racks, start checking at 10 minutes as different areas of the oven may brown faster, remove from oven, break up, season, place on tray and re-bake 3 minutes or until super crunchy.  Keep a close eye so they don’t burn.
Nutrition Information
5 Salads (Including 4 oz Stacy Pita Chips)
Amount Per Serving
Calories 281.4
Total Fat 5.7 g
Saturated Fat 0.6 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 3.5 g
Cholesterol 0.0 mg
Sodium 483.6 mg
Potassium 618.3 mg
Total Carbohydrate 50.5 g
Dietary Fiber 8.1 g
Sugars 6.4 g
Protein 9.7 g
Vitamin A 446.6 %
Vitamin B-12 0.0 %
Vitamin B-6 30.4 %
Vitamin C 140.5 %
Vitamin D 0.0 %
Vitamin E 7.6 %
Calcium 15.6 %
Copper 20.8 %
Folate 19.5 %
Iron 21.3 %
Magnesium 14.1 %
Manganese 67.4 %
Niacin 6.0 %
Pantothenic Acid     4.3 %
Phosphorus     12.4 %
Riboflavin 9.4 %
Selenium 5.3 %
Thiamin 9.2 %
Zinc 9.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Creamy Sweet Onion Balsamic Dressing

 Dairy Free, Dressing, Egg Free, Gluten Free, Soy Free, Vegetarian  6 Responses »
Jun 232011
 
If you could come back in a second life as a vegetable what would you be?

For some reason this was a question that my dad and I would discuss on a fairly regular basis.

Now that I’m actually writing this I’m wondering if we are of sound mind.

Regardless, at first he said garlic, but later he began to lean towards onion.  Yes definitely onion now.  Garlic is more pungent and onion more mellow.
I’m inclined to agree with the onion decision.  Although, then again possibly a jalapeno?  I don’t use them as much but I love the heat of those little guys; and I do consider myself pretty spicy.  Eggplant?  Eggplant is amazing simply grilled with olive oil and seasoning and it’s perfect in so many Indian dishes that I crave.  But, then again, when it comes down to it the onion is so versatile and…delicious.  It can be slowly cooked over low heat and caramelized to almost a dessert, grilled to add a charred and smoky flavor, eaten raw over fresh salads or turned into dressing. Like this creamy sweet onion balsamic.  It is actually really light but the pureed onion makes it seem creamy.  This was one of the favorites at a recent pot luck I brought it to.

Creamy Sweet Onion Balsamic Dressing

6 2-Tbsp Servings



Ingredients


1 clove garlic, pressed
1/4 diced sweet onion
1/4 cup good quality balsamic vinegar
1/4 cup good quality extra virgin olive oil
2 Tbsp coarse ground mustard
2 Tbsp honey
1/8 tsp sea salt
1/8 tsp fresh ground pepper


Directions


1. Blend all ingredients in a small blender or magic bullet.

Nutrition Facts

6 2-Tbsp Servings
Amount Per Serving


Calories 114.2
Total Fat 9.2 g
Saturated Fat 1.2 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 6.7 g
Cholesterol 0.0 mg
Sodium 108.4 mg
Potassium 24.2 mg
Total Carbohydrate 8.3 g
Dietary Fiber 0.3 g
Sugars 7.1 g
Protein 0.3 g

Sundried Tomato and Thyme Vinaigrette

 Dairy Free, Dressing, Egg Free, Gluten Free, Quick and Easy, Soy Free, Vegetarian  8 Responses »
Jun 192011
 
 There is one question that I almost always ask before I ever take a bite of food at a new restaurant.  The answer to this question will almost always tell me what the quality of the food will be and whether I will return.
So far my question has had a 100% success rate.  How is that for stats?
Granted this is all subjective.  You could try this and most definitely tell me I’m full of it.  I’ll admit there are a few times when I walk in and already know the answer is no but I choose to make an exception for one reason or another (typically because someone else chose the place and it would be rude to decline).
Enough already so what is the question!?
Do they make their own dressings and sauces? 
If a restaurant cares enough to take the time and spend the money on fresh ingredients for their dressings I automatically know I will like the food there and I would most likely return unless the service convinces me otherwise.
There is just something about store bought dressing (with the exception of a very few such as Annie’s Naturals) that I can’t get past.  Even if the dressing sounds amazing, without fail it will sit in my refrigerator far beyond the expiration date until I say enough is enough and do a full fridge cleanout.
The beauty of home made dressing and sauce is that they can be whipped up in a jiffy and used for so many things; such as a dip for some steaming hot crusty bread, or a flavorful marinade for meat.
I made this sundried tomato vinaigrette to go over the same caprese salad I recently made over Memorial day weekend.  The sweet-tartness of sundried tomatoes is what always makes me so weak in the knees; with a bit of mustard and hint of thyme this is a perfect alternative to a balsamic based dressing or even over some sautéed chicken.
Happy Father’s Day!

Sundried Tomato and Thyme Vinaigrette
6 2-Tbsp Servings

Ingredients

3 Tbsp sundried tomato oil (I used the oil that the tomatoes are packed in.)
1 Tbsp extra virgin olive oil
1/4 cup champagne vinegar
1/2 tsp dry mustard
2 Tbsp coarse ground prepared mustard
2 Tbsp honey
1/8 tsp sea salt
1/3 tsp dried thyme
2 Tbsp water

Directions

1. Blend all ingredients in a blender or magic bullet.

Nutrition Facts
6 2-Tbsp Servings
Amount Per Serving
Calories 111
Total Fat 9.2 g
Saturated Fat 1.2 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 6.7 g
Cholesterol 0.0 mg
Sodium 104.8 mg
Potassium 11.7 mg
Total Carbohydrate 7.5 g
Dietary Fiber 0.2 g
Sugars 5.7 g
Protein 0.2 g

Asian Peanut and Cabbage Salad and 7 Facts Award

 Dairy Free, Dressing, Egg Free, Gluten Free, Lighter Fare, Salad, Soy Free, Vegan, Vegetarian  17 Responses »
Mar 022011
 
Thanks to Cooking in College for awarding me the 7-Facts Award.  I am so flattered!

1. I go through almost two tubs of plain Greek yogurt each week.  My favorite brand is Chobani.
2. I have gone tenting in the Arizona desert for two weeks at a time, three times.
3. I have always wanted a Toyota Supra and think they should bring it back.
4. I love to steal the occasional ”me” time where I can lay around and read a book or do my nails. (At this point this only happens when I’m sick, haha.)
5.  I have to work on being more self-accepting every day, not only for me but for my daughter.
6. Sometimes I want to give up and cook like Paula Deen and just roll in the butter and sugar. (But then I think about how I would actually feel.)
7. Someday I would love a career in food research or something to do with farming and sustainability and fighting childhood obesity.  That’s not too much to ask right?  

I’m going to pass the 7-Facts award to……
Anecdotes and Applecores
Squash Blossom Babies
Where’s the Beach
WWRecipe Diva
Linden Tea
Find your Balance
Dawn Dishes it Out
The Rules:
-Link to the person who awarded you
-List 7 random facts about yourself
-Pass the award on to 7 other bloggers

Asian Peanut and Cabbage Salad

Every time I get cabbage from the farm I think I’m going to do stuffed cabbage and then for some reason I never get around to it.  Maybe my perception of it is that it’s labor intensive for something I’m not sure my hubby would help me eat so I was delighted to find several cabbage recipes at Kalyn’s Kitchen.  She happened to have one that I only had to buy fresh ginger for and I could add my kohlrabi in.  The result is a spicy-sweet and nutty salad that is a great mix of flavors.  If you like something a bit saltier add in a touch of tamari or soy sauce and I highly suggest adding some of the optional garnish.  I like extra lime and extra peanuts.

Asian Peanut and Cabbage Salad

Slightly altered from Kalyn’s Kitchen
**2 WW Pts Plus
Serves 12 heaping 1 cup servings

Ingredients

2 small cabbage, quartered
3 bell pepper (I used a red, yellow and green)
2 kohlrabi, peeled (if you can’t find these, simply omit)
1 green large green onion, diced
1 bunch cilantro, de-stemmed and diced
1/3 cup peanuts, chopped

Dressing:
1 Tbsp agave
¼ cup rice vinegar
1 Tbsp dark sesame oil
1 Tbsp canola
2 Tbsp coarse ground mustard
2 Tbsp minced fresh ginger
1 tsp sriracha (optional for an added kick, omit if you don’t want it spicy).
¼ tsp sea salt
Fresh ground pepper

Optional garnish:
Lime, chopped peanuts and roasted sesame seeds

Directions

1. Rough chop cabbage, kohlrabi and bell pepper; add to a food processor; pulse to desired texture. Pour into large bowl and add green onion and cilantro
*Note: I did mine in several batches; even with a large food processor this is a huge amount of veggies.

2. Whisk dressing in small bowl and pour evenly over salad mixture. Toss to coat.

Nutrition Facts (without garnish)
**2 ww Pts Plus
12 Servings
Amount Per Serving


Calories 93.1
Total Fat 2.8 g
Saturated Fat 0.3 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.2 g
Cholesterol 0.0 mg
Sodium 325.1 mg
Potassium 458.0 mg
Total Carbohydrate 15.8 g
Dietary Fiber 5.3 g
Sugars 3.9 g
Protein 3.1 g


Vitamin A 16.9 %
Vitamin B-6 11.6 %
Vitamin C 174.9 %
Vitamin E 3.1 %
Calcium 7.7 %
Copper 3.7 %
Folate 18.7 %
Iron 6.1 %
Magnesium 6.9 %
Manganese 14.8 %
Niacin 3.6 %
Pantothenic Acid 2.7 %
Phosphorus 4.5 %
Riboflavin 4.4 %
Selenium 2.2 %
Thiamin 6.4 %
Zinc 2.3 %

My Christmas Gift: Whole Grain Roasted Garlic Mustard

 Dairy Free, Egg Free, Gluten Free, Soy Free, Vegan, Vegetarian  5 Responses »
Dec 202010
 
This weekend was one of the best I’ve had in a while.  Busy as usual but fun and productive. 
Friday afternoon I had my daughter’s Christmas party which was so much fun.  I love watching all the kids relate and enjoy treats.  They are all so busy exploring and laughing with each other you can’t help but leave a little more cheerful.  Later that night was a small dinner party at the house of one of our favorite couples; including a dinner of beef Wellington, butternut squash casserole, rice with roasted chestnuts and a five bean salad that I brought.  Lots of cocktails and fun.
Saturday was my usual 8AM power yoga class, a much needed haircut, last minute trip to Target and a very productive evening of putting my summer clothes up and organizing my closet.  I can actually see what I have now which is nice.
Sunday mornings are my favorite.  I don’t have to be anywhere and I can make a leisurely breakfast.  This time was a spinach, mushroom and feta frittata (recipe to follow) along with some piping hot coffee.  My hubby and I then cleaned out my daughter’s room, closet and playroom.  Let me tell you, this was no small feat.  We were both very proud of ourselves for reducing the clutter by about 75%.
Where did all this cleaning, organizing and productivity come from?  It originated from Foy’s challenge (from the Foy Update) to minimize and had progressed from there.  Let me tell you, we could supply a whole Goodwill store with the amount of stuff we’ve brought over the last few weeks.  Thanks Foy!
Before we headed over to friends house to watch the Jaguars game and have the most delicious fresh fish tacos, Minorcan clam chowder, chips, salsa, guac and black beans and rice, I made Whole Grain Roasted Garlic Mustard.
When I came across this recipe in the November/December 2010 issue of Eating Well I knew what I was going to make for Christmas gifts this year!

Last year I made the mistake of making chocolate bark.  
Let’s just say, if you are what you eat, I had turned myself into chocolate bark. 
Before moving forward with the recipe I checked into buying mustard in bulk (at the suggestion from the “tip” section in the magazine) and found that there are different grades of mustard.  The organic seeds from Frontier were highly rated and I was not disappointed.  I already had a head of garlic and maple syrup on hand so I moved forward with the idea.
At the dollar store I found these cute little airtight glass jars and packages of cute gift tags so I was ready to roll!
The seeds can be soaked overnight and the roasting takes an hour or so but there is so little prep work that I might make my own mustard from here on out.
Whole Grain Roasted Garlic Mustard
Recipe slightly altered from Eating Well
Makes about 8 cups
Ingredients
  • 2 1/4 cups whole yellow mustard seeds 
  • 3/4 cup whole brown mustard seeds
  • 2 1/2 cups apple cider vinegar
  • 1 1/2 cups water, plus more as needed
  • 1 head garlic
  • 1 teaspoon extra-virgin olive oil
  • 1/2 cup pure maple syrup
  • Agave or honey, to taste
  • 2 Tbsp salt
Directions
1. Pour the mustard seeds, vinegar and water in a large bowl and let soak overnight.
2. Preheat oven to 400F, remove papery skin from outside of garlic leaving all the cloves in tact.  Cut off the top so that the insides are exposed.  Drizzle with olive oil and wrap tightly in foil.  Roast for about an hour, or until really soft.  Cool and squeeze half the bulb into a blender.
3. Add half the mustard mixture in with the garlic and blend, adding water to loosen as needed.  Pour into a bowl and add the remaining garlic and mustard mixture, blending this as well and adding to the rest.  Stir in maple syrup and salt.  Taste mixture and add honey or agave as needed to sweeten more. 
4. Refrigerate up to a month.

Ginger Cilantro Honey Tempeh Salad

 Dairy Free, Egg Free, Favorites, Gluten Free, Lighter Fare, Vegetarian  4 Responses »
Feb 042010
 
At the farmers market I got the biggest hunk o’ fresh ginger for one dollar that I have ever seen.  Cilantro sounded like it would pair well. 

So what does one do with a large bunch of cilantro and gigantic hunk of spicy ginger? Marinate tempeh! 

I was  a little nervous grilling this as the marinade was very thick but luckily it turned out perfectly.  The flavor of the lime shows through and the marinade really brings out the nuttiness in the tempeh.

Ginger Cilantro Honey Tempeh Salad
Vegetarian, Gluten Free

Ingredients

2 Tempeh burgers, I used Artie’s Tempeh
Extra Virgin Olive Oil Spray

Marinade:

4 inch piece of fresh ginger, peeled and chopped
4 Tbsp honey 

lime juice from two limes

1 bunch of cilantro
3 Tbsp canola or extra virgin olive oil
2 Tbsp Dijon mustard
Sesame seeds (optional)

Fixins: (in any amount you like)

Broccoli slaw
Fresh baby spinach
Sprouts
Carrots
Green onions

Baby Portobello mushrooms

Directions

1. Blend all marinade ingredients except the sesame seeds until smooth.  Stir in the seeds.  Pour half in a zip top bag or bowl. Marinate the tempeh for 24 hours. Reserve the other half as dressing. 

2. Remove the tempeh after marinating and place on a preheated grill that has been prepped with cooking spray.  Grill for 4 minutes per side.  Remove from grill to cool then slice thinly.

3. Place your salad fixings on a plate, top with tempeh and some of the reserved dressing.