555. Cheesy baked cauliflower
554. Kale and spinach gomaae
serves: 3-4
Ingredients:
4 tbsp sesame seeds
1 tbsp sugar
1 1/2 tbsp soy sauce
1/2 tsp mirin
1/4 lb spinach
1/4 lb kale
Directions:
Start with blanching the spinach in a pot of hot water for 30 seconds. Then dunk it into a bowl of cold water to stop the cooking. Keep the hot water for the kale! Once the spinach is cool enough touch, use your hands to take the spinach out and squeeze the water out. You’ll end up with 3 balls of spinach.
Grab your kale, and rip the leaves off the stalks and toss them into the hot water. Simmer for 8 minutes.
While the kale leaves are cooking, lets move onto the sauce. Grab a small pan and roast the sesame seeds over low heat, until they’re golden brown. You should be able to smell a nutty aroma when they’re done.
Pour the roasted sesame into the pestle and mortar and grind them until you get something that looks like fine bread crumbs (refer to the photo above). Scrape the seeds into a bowl, and mix it with the rest of the ingredients. You’ll get a thick brown paste.
Once the kale is ready, repeat the same steps for the spinach. When you have both vegetables squeezed and shaped, give them a rough chop before placing them in a mixing bowl.
Add the sesame dressing, and toss the vegetables with a pair of tongs. You can keep this in the fridge until you’re ready to serve.
551. Roasted broccoli salad w green goddess dressing
serves: 6
prep time: 30 minutes
cooking time: 20-30 minutes
salad
1 head of broccoli
4 handfuls of watercress or wild rocket
1 green capsicum
1 large handful snow peas
4 stalks of celery
1 tbsp sumac
himalayan pink salt & freshly ground black pepper
2 tbsp avocado, coconut or macadamia nut oil (for roasting)
green tahini dressing
6 tbsp tahini
2 tbsp freshly squeezed lemon juice
2 cloves garlic, crushed
2 handfuls fresh herbs such as parsley, coriander, mint or basil
4 tbsp filtered water
himalayan pink salt & freshly ground black pepper
to roast the broccoli, preheat oven to 180ºc and line an oven tray. rinse the broccoli under cold water, shake off excess water and chop into bite sized florets. place the florets onto the lined oven tray, sprinkle with oil followed by sumac, salt and pepper. place the tray in the centre of the oven and roast for approximately 20 to 30 minutes. the broccoli is done when you can easily slice the stalks with a blunt knife and the heads are just starting to colour. remove the broccoli from the oven and allow to cool while preparing the dressing.
to make the green goddess dressing place all the ingredients into a high speed blender or good food processor, and blend on high until well combined. the consistency should be pourable, if it’s looking too thick add a little more water.
to make the salad, rinse and drain the watercress or rocket. rinse the green capsicum and celery then finely slice, and rinse and drain the snow peas. to assemble, in a large bowl or serving plate layer up half the broccoli, watercress or rocket, capsicum, celery and snowpeas, and then do the same again with the remainder so that you have a well mixed, attractive looking salad.
serve either drizzled with the green goddess dressing or with it in a small bowl on the side. this salad is best stored undressed in a sealed container in the fridge for up to 3 days and the dressing will keep up to 5 days in a sealed container in the fridge.
546. broccoli + tahini-miso dressing
ingredients
2 cups broccoli
1 green onion, thinly sliced
tahini-miso
1/4 cup tahini
1 tablespoon white miso
juice of one lemon
1 tablespoon tamari
pinch or two red pepper flakes, optional
1 tablespoon – 1/4 cup water or more depending on how thin you like it
in small to medium size bowl, combine all ingredients for the dressing, adding the water in small increments until desired thickness/thinness.
steam broccoli, or serve raw.
toss broccoli with the dressing, add in the green onions, gently toss again. enjoy often!
serves 1 – 2
545. Broccoli rabe + cauliflower salad
+ lemon tahini dressing
Notes:
Serves 4 to 6 as a side.
Ingredients:
For the salad:
3/4 bunch broccoli rabe (about 12 oz), ends trimmed
2 tbsp canola oil
1/2 head cauliflower (about 12 oz trimmed)
3 tbsp pine nuts, toasted
For the dressing:
3 tbsp tahini
3 tbsp freshly squeezed lemon juice
2 tbsp water, plus more as needed
1 tsp honey
1 medium garlic clove, peeled and minced
2 tbsp finely chopped mint
1 tbsp finely chopped parsley
1/2 tsp salt, plus more to taste
freshly ground black pepper to taste
Instructions:
Preheat the oven to 375 degrees F. Place broccoli rabe on a large rimmed baking sheet and drizzle with oil. Toss until all the stems, leaves, and florets are lightly coated. Spread the broccoli rabe in one even layer and roast for 15 to 20 minutes, until the stems are tender and the majority of the leaves are crispy.
In the meantime, break the cauliflower into florets and cut each floret into thin slices, about 1/8 inch thick. Place the cauliflower in a large salad bowl.
Make the dressing by whisking tahini, lemon juice, water, and honey in a medium bowl. If the dressing is too thick, add more water a teaspoon at a time until it reaches your desired consistency. Add garlic, mint, parsley, salt, and pepper then whisk to combine. Taste and add more salt as needed. Set aside until ready to use.
When the broccoli rabe is done, remove it from the oven and let cool for 5 minutes. Some of the leaves will be crispy like chips and others will be more wilted and tender. Break the crispy leaves off and reserve for garnish. Cut the broccoli rabe into 1/2 inch pieces and add to the cauliflower.
Drizzle the lemon tahini dressing over the vegetables and toss until evenly coated. Transfer the dressed veggies to a serving platter, top with toasted pine nuts and reserved crispy broccoli rabe leaves, and enjoy immediately.
540. Strawberry tahini salad
WHAT YOU’LL NEED
for the dressing
2 cloves garlic
½ cup tahini
Juice of 1 ½ lemons
¼ cup water
Salt and pepper
for the salad
4 cups micro or baby arugula
½ pound strawberries, sliced
½ red onion, thinly sliced
½ cucumber, sliced
1 cup pea tendrils
¼ cup crumbled feta
Black sesame seeds to garnish
HOW TO MAKE IT
Combine all dressing ingredients in a food processor and blend until smooth. Add additional water if needed to reach desired consistency. Plate all salad ingredients and drizzle with tahini dressing.
534. Parsnip fries
serves 2 as a snack or light lunch
4 medium parsnips
1 cup chopped parsley
1 cup cooked chickpeas
1/4 cup sliced kalamata olives
2 tablespoons capers
1 cup diced cucumber
pine nuts, for topping
tzatziki dressing
1/2 cup sunflower seeds, soaked at least 4 hours
1/4 cup fresh squeezed lemon juice
1/4 cup quality extra virgin olive oil
1/2 teaspoon fine sea salt
few dashes of black pepper
2 heaping tablespoons fresh dill
1 tablespoon white cucumber balsamic
1 teaspoon raw honey
2 tablespoons purified water, to thin
Preheat the oven to 400F and line a baking sheet with parchment. Scrub the parsnips under running water to remove any dirt and pat dry with a towel. Trim an inch from the top and bottom of each parsnip, slice in half, and cut into 1/2 inch sticks. Toss with a drizzle of extra virgin olive oil and a few pinches of salt and pepper. Spread the fries evenly on the lined baking sheet, giving each at least an inch of space between the other. Bake for 20 minutes, then flip each fry and return to the oven to bake for another 8 minutes. Fries are done when they are brown and crispy.
While the fries are baking, combine the parsley, chickpeas, olives, capers, and cucumber in a mixing bowl. Toss together and set aside.
Rinse and drain the soaked sunflower seeds. Add them to a blender with the remaining ingredients. Blend on high until smooth and creamy, adding an additional teaspoon of water at a time to thin to your desired consistency. Taste and adjust seasonings if needed.
Plate the fries and top with plenty of parsley salad. Drizzle your desired amount of tzatziki dressing on top and sprinkle with pine nuts. I find these to be eaten best with a fork, and plenty of dressing on the side.
Store leftover tzatziki dressing in an airtight container in the fridge for up to 5 days. Store leftover parsley salad in an airtight container in the fridge for up to 3 days.
533. Sushi bowl & ginger miso dressing
INGREDIENTS >>>
1 cup cooked cauliflower rice (or sub cooked rice/grain of your choice)*
4 ounces protein of your choice (see notes for how to cook wild-caught salmon)**
1/2 cup edamame
1/2 cup grated carrots
1/2 cucumber, cut into matchsticks
3 tbs green onion, chopped
1/2 small watermelon radish, sliced thin
1/4 avocado
1 sheet of dried nori (cut into strips and rehydrated with a bit of water)
Optional condiments/toppings:
Pickled ginger (look for the kind that doesn’t contain added food coloring or dye, like this one)
Wasabi
Sriracha sauce
For the Ginger Miso Dressing
Yield: 6 servings
2 1/4 tbs organic miso paste (I use this one and find it at my local market)
3 tbs rice wine vinegar (it’s fine to sub another basic vinegar if you don’t have rice wine)
2 tbs honey
2 tbs fresh grated ginger root
2 tbs sesame oil
2 tsp fresh squeezed lime juice
1/2 tbs coconut aminos (can also substitute with gluten-free tamari or
soy sauce)
METHOD >>>
- Prepare ingredients as outlined and arrange as you see fit in a bowl.
- For the dressing, whisk all ingredients together and drizzle 1/6 of dressing over your bowl.
- Add garnishes and enjoy!
NOTES >>>
* For the cauliflower rice, use my basic recipe here. If you want to use the pre-riced cauliflower from Trader Joe’s that’s totally fine, too. I love using it when they have it in stock, which is rarely because it’s such a popular item at our TJ’s!
For rice or other grains, use 1/4 cup dry per serving and be sure to rinse well before cooking. To prepare, simply add rice, 1/2 cup water (double the water according to the amount of grain used), and a pinch of sea salt to a pot and bring to a boil. Once boiling, cover tightly with a lid and turn the heat down as low as it will go. Cook covered for another 10-15 minutes. Fluff with a fork and serve.
526. Revitalizing salad
1 zucchini, cut into thin ribbons using a mandolin
1 bunch parsley, finely chopped
1 handful rocket
1 cup cooked quinoa
2 radishes cut into thin slices
5-6 mint leaves
1/2 ripe avocado, peeled and sliced
2 tsp chia seeds
1 tbsp lemon juice
2 tsp extra virgin olive oil
1 tsp dijon
1 tsp organic raw honey
- mix all the salad ingredients into a medium bowl.
- in a small bowl add the lemon juice, olive oil, dijon and honey, mix to combine, then pour this dressing over the salad and toss to combine. serve straight away.
525. Fresh english peas with mint
1 1/2 pounds fresh english peas in the pod, or about 10-12 ounces shelled fresh peas
2-3 tablespoons sweet butter, room temperature
4 sprigs fresh mint
salt & freshly ground black pepper
shell peas, or in a pinch you can use frozen. melt the butter in a sauté pan over a medium heat. add the peas, stirring until crisp-tender, about 2-3 minutes. the key is not to over cook these delicate little gems.
place the peas on a large serving platter. tear the mint leaves into bite sized pieces and gently toss with the peas. top with remaining tablespoon of butter, salt and freshly ground pepper. serve in the moment.
COOK’S NOTES: an option is frozen peas, which I defrost and thoroughly dry before giving them the quick sauté in the butter. I like to splurge on a rich european-style butter, with a higher butter fat content, such as lurpak salted butter, straus organic european style sweet butter, or plugra, available in most supermarkets.
518. Roasted cauliflower salad
SERVES 4
“roasted” cauliflower
2 heads cauliflower
nama shoyu, tamari or coconut aminos
slice the cauliflower heads in 1/4 inch slices.
brush nama shoyu (or alternative) over the slices.
dehydrate at 115 for 8-6 hours.
alternative: bake at 375 for 30 minutes. (not raw)
“caramelized” onions
1 onion
thinly slice (1/8-inch) onion.
toss with nama shoyu (or alternative as above)
dehydrate at 115 for 5 hours
alternative: bake at 375 for 10 minutes. (not raw)
orange miso dressing
2 teaspoons red miso
1 tablespoon coconut nectar or liquid sweetener of choice
1/3 cup water
1/4 teaspoon dried chili peppers
1 clove garlic
1 orange, juice from
1 tablespoon chia seeds
place all ingredients in blender and blend until smooth.
let sit for 10 minutes so chia seeds can thicken up a bit. stir before serving.
salad
roasted cauliflower
caramelized onions
1 cup thinly sliced sweet red peppers
orange miso dressing
coconut bacon
toss cauliflower, onions, and red peppers together.
dress with orange miso dressing.
top with coconut bacon.
513. Mango & avocado salad
512. Raw broccoli mango salad
510. Autumn market salad
ingredients:
8 small yellow beets (or 4 large), rinsed
2 handfuls green/yellow beans, chopped into 1" pieces
1 cauliflower
seeds from 1 pomegranate
1 pint green tomatoes, halved
1/2 cup mixed fresh herbs (dill, cilantro, mint, parsley), chopped
1 large cucumber, roughly chopped
1/2 tsp kosher salt
juice from half a lemon
dijon dressing //
1 T dijon mustard
1 T red wine vinegar
3-4 T olive oil
pinch of sugar
crack of fresh pepper
mixed greens, for serving
what to do:
Place the beets in a medium size pot and fill with water. Bring to a boil, then lower to a simmer. Allow to cook, partially covered, for 45-60 minutes until fork tender. Once cool enough to touch, but still hot (easiest to peel while hot), peel and slice the beets. Transfer to a large bowl.
Fill the same pot with water and bring to a boil. Drop the green beans into the water for 2-3 minutes to quickly blanch them. Strain, then add to the bowl.
In a separate smaller bowl, toss together the cucumber, salt and lemon juice. Set aside.
Hold the cauliflower head over the bowl and carefully, working your way around the whole head, chop off just the tops. Save the rest for something else.
Add the pom seeds, tomatoes, marinated cucumbers and fresh herbs to the bowl.
Whisk the dressing ingredients together in a glass jar, then liberally dress the salad. [Add greens now if using them]. Toss well and serve immediately, or later at room temp.
502. Chili roasted corn W spelt berries & seared tofu
Makes two servings.
chili roasted corn
1 corn on the cob
nob of refined coconut oil
salt
chili powder
spelt berries
1/2 cup spelt berries
1 1/2 cups water
seared tofu
1 7.75 ounce block extra firm tofu
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
nob of coconut oil
quick pickled cucumbers (8 ounce jar)
thinly sliced fresh cucumber
1/4 cup apple cider vinegar
1/4 cup water
1 teaspoon maple syrup
1/4 teaspoon salt
coriander seeds
fresh dill
salad
fresh arugula
cold pressed flax oil
Begin by preheating the oven to 350F. While the oven is preheating, prepare the corn by husking (if un-husked) the cob. Then rub the cob with a small nob of refined coconut oil. Sprinkle all sides of the corn with salt and chili powder. Place directly on the grate in the oven (once preheated) with a baking sheet on a rack below the corn to catch any spices that may fall off (easier to clean that the bottom of the oven). Roast for 30 minutes, rotating the corn every 10 minutes.
Once the corn is in the oven, combine the spelt berries and water in a sauce pan on the stove. Bring to a boil, then reduce to a simmer and cover. Let cook for 30 minutes, or until all of the water is absorbed. Drain any excess water at the end if there is any.
After you have the spelt berries cooking on the stove, prepare the quick pickles. Thinly slice your cucumber, overlapping and stacking the slices in an 8 ounce jar until they reach the top (I used about half of a medium sized cucumber, refrigerating the remaining for another recipe – but feel free to use the entire cucumber and double the recipe in a 16 ounce jar too). As you are stacking the cucumber slices, sprinkle a few coriander seeds and sprigs of fresh dill in-between the layers. Mix the vinegar, water, maple, and salt in a small bowl. Pour the liquid over the jar of cucumber slices until it covers them entirely. Seal the jar and set in the refrigerator while you prepare the rest of the salad. (Leftover pickles are best if eaten within one week.)
Once the corn has finished roasting, remove it from the oven and place on a plate to cool. When the spelt berries are finished cooking, remove them from the stove and leave the lid on the pot to allow them to finish steaming. During this time prepare the tofu. Remove the block of tofu from the water and pat dry. Slice into 8 squares, place them between a few sheets of paper towels, and press to remove the excess water. Heat a nob of refined coconut oil in a skillet on medium-low heat. Mix the spices in a small cup and rub onto one side of the tofu slices. Place the tofu in the skillet, seasoned side down, and rub in the remaining spice mix on the other side of the tofu slices. Cook for 3 to 4 minutes per side (or until a crispy golden brown). Remove the skillet from the heat when done and set aside.
Place a handful of fresh arugula in two bowls and lightly toss with a small drizzle of cold pressed flax oil. Holding the roasted corn on the cob upright, slice off the kernels with a knife. Add the kernels to the cooked spelt berries and toss. Divide this mixture evenly between the two prepared bowls of arugula. Top each bowl with 4 slices of the seared tofu and a good portion of the quick pickles.
501. Avocado & beet caprese salad
499. Sallad med limedressing & panerad tofu
Ingredienser sallad
Det här räckte till två personer
1 knippe bladpersilja
1 handfull broccoli, skuren i smala bitar
2 nävar blandad sallad
1 avokado, skuren i skivor
7-8 körsbärstomater, skurna i bitar
1 mindre gurka, jag gjorde ”gurkspagetti” av den min i spiralizer, men det går lika bra att riva eller hyvla den
1 morot, också gjord till ”morotsspaggeti” i min spiralizer
En liten näve valnötter, grovhackade
Lite picklad rödlök, recept här (klick)
Ingredienser dressing
1 lime, saft och skal
ca 2 tsk agavesirap, mer efter behag
Svartpeppar
Örtsalt
Ingredienser panerad tofu
Några msk polentapanering, receptet är samma panering som till sötpotatisstripsen som jag bloggade om för ett tag sedan, se här (klick)
1 paket silken/soft tofu, alternativt vanlig fast tofu
En skvätt tamarisoja
Kokosolja att steka i
GÖR SÅ HÄR
1. Lägg upp alla ingredienser till salladen på två tallrikar.
2. Riv skal från en lime och lägg in en skål. Pressa sedan saften av hela limen ner i skålen. Ha i agave sirap, svartpeppar och citron. Ringla sedan valfri mängd av dressing över salladen.
3. Lägg några msk polentapanering på en tallrik. Skär försiktigt skivor av tofun och vänd ännu mer försiktigt den i paneringen. Ha en klick koksolja och en skvätt soja i en stekpanna och stek tofubitarna på medelvärme tills dom har en krispig yta. Servera tofubitarna till salladen. Klart!
FRI FRÅN
Glutenfri, raffinerat sockerfri, mejerifri, utan ägg och kan enkelt göras utan nötter genom att skippa valnötterna. Ta t.ex pumpakärnor och sesamfrön istället!
498. Ginger-miso carrots W watercress & baked tofu
for the tofu:
6.5 oz extra-firm tofu
¼ cup low-sodium soy sauce
1 teaspoon sesame oil
for the salad:
2 large carrots
3 cups watercress
½ teaspoon black sesame seeds + ½ teaspoon white sesame seeds, mixed
for the dressing:
2 tablespoons extra virgin olive oil (or avocado oil, if you have it)
2 tablespoons rice vinegar
1 teaspoon white miso
½ tablespoon sesame oil
½ inch piece of ginger, grated
1 tablespoon of water
salt and pepper, to taste
instructions
- preheat the oven to 350 degrees. line a baking sheet with parchment paper and set aside.
- press excess moisture out of the tofu by squeezing between two layers of paper towels (or other preferred method.) repeat until moisture is absorbed.
- dice the tofu into cubes and place in a medium mixing bowl along with the other ingredients for the tofu. let marinate for 10 minutes and then arrange on the prepared baking tray.
- while the tofu marinates, combine all the ingredients for the dressing and whisk together until combined.
- bake the tofu for 30 minutes or until browned and stiffened, flipping the tofu pieces over halfway through.
- while tofu bakes, peel and spiralize the carrots. then, place the carrot noodles into a large mixing bowl and set aside. 10 minutes before the tofu is done cooking, drizzle the dressing over the carrot noodles and toss to combine. place in the refrigerator until the tofu is done.
- once the tofu is done, add the watercress to the bowl with the carrots. toss to combine and then plate the salad, top with tofu and garnish with sesame seed mix.
496. Simple greens salad
SERVES 1
1-2 tbsp tahini
1. In a small bowl combine olive oil with vinegar, pinch of salt, generous pinch of pepper, and maple syrup.
MAKES 1 SMALL JAR
1-2 handful of walnuts
Add all the ingredients into blender or food processor. Blend until coarse powder (see picture below) OR Simply cut all the ingredients as finely as possible.
1 little gem lettuce, washed thoroughly
1. cut the outer leaves of the lettuce into smaller pieces. the leaves inside are smaller and don't need cutting. add some olive oil & lemon juice and mix the salad.
494. Sautéed beans & peas W mustard tarragon dressing
mustard tarragon dressing
1 tbsp. grainy mustard
1 tbsp. freshly squeezed lemon juice
1 tbsp. chopped tarragon (sub. dill if you don't have tarragon or are not a fan)
1/4 tsp. salt
2 tbsp. extra virgin olive oil
1 tbsp. honey
sauteed beans
2 tbsp. butter
2 cloves of garlic, finely chopped
1 lb mixed young snap beans, snow peas, sugar snap peas, or shelling peas, trimmed (see note for prep tips)
other
2 cups cooked and seasoned puy lentils (sub. green or black lentils or whole grains)
1 hard boiled egg
chopped tarragon, dill, and/or dill flowers
salt and pepper
instructions
1. whisk all of the dressing ingredients together and set aside.
2. in a large sauté pan or wok, melt the butter, then add chopped garlic and sautee for a minute, until fragrant.
3. add the beans and sauté, tossing, for a few minutes, just until they're warm and are just starting to soften.
4. serve on a bed of seasoned lentils (i used just salt and bay leaf in the cooking water), and grate the egg on top. garnish with more tarragon, dill, and/or dill flowers. drizzle with the the dressing and toss just before serving. taste and adjust with salt and pepper.