Vegan



Vegan Southwest Stuffed Zucchini

Prep Time: 20 minutes / Cook Time: 20 minutes / Servings: 12 zucchini halves

Ingredients:
  • 6 medium zucchini
  • 3 Morning Star Spicy Chipotle Black Bean Burgers, thawed and finely chopped
  • 1/2 cup cooked, short grain, brown rice
  • 1 Roma tomato, chopped (reserve about 2 tbsp. for garnish)
  • 1 ear of white corn, kernels removed and ear discarded (or 3/4 cup frozen corn kernels, thawed)
  • 2 scallions, chopped (reserve about 1 tbsp. for garnish)
  • 1/2 cup roasted red pepper, chopped
  • juice of 1 lime
  • 1 avocado, sliced for garnish
  • 1/2 tbsp. ground cumin
  • salt and pepper to taste
Baked Southwest Stuffed Zucchini

Steps:
  1. Preheat oven to 375 degrees.
  2. Cut the zucchini in half lengthwise and spoon out the centers with a melon baller.
  3. Heat a large skillet on medium heat.  Add the chopped veggie burgers, brown rice, Roma tomato, corn, scallions, roasted red pepper. Season with ground cumin and salt and pepper to taste.  Stir until combined and cook for 4-5 minutes, until all ingredients are heated and combined.
  4. Place the zucchini halves on a non-stick cookie sheet.  Spoon the veggie burger mixture evenly into the center of the hollowed out zucchini.  Place in the oven and bake at 375 degrees for about 20 minutes.
  5. Remove from oven, squeeze lime juice evenly over baked zucchini, garnish with remaining fresh tomato, scallions and avocado slices.


Brown Rice and Tapenade Stuffed Grape Leaves

Prep Time: 30 minutes / Cook Time: 40 minutes / Servings: About 24 stuffed leaves

Ingredients:
Brown Rice and Tapenade Stuffed Grape Leaves
  • 1 jar grape leaves in vinegar/brine solution
  • 2 cups cooked brown Rice
  • 4 cups Vegetable broth
  • 1 large garlic clove
  • 1 red bell pepper
  • 9.5 oz jar pitted Kalamata Olives, drained
  • 2 tbsp. Capers
  • 2 tbsp. fresh chopped Parsley
  • 2 large basil leaves
  • juice from 1 lemon
  • 1 scallion, chopped
  • 1/3 cup Sun Dried Tomatoes in olive oil, chopped
  • 1/4 cup Olive Oil, (plus 2 tbsp. - optional)
  • salt and pepper to taste
Steps:
  1. Heat oven to broil.
  2. In a medium saucepan, bring the vegetable broth to a boil.  Add the rice, cover and reduce heat to a simmer.  Cook until broth is absorbed and rice is soft, about 20 minutes.  Remove from heat and allow to cool.
  3. Cut the red bell pepper in half lengthwise and remove seeds and membrane.  Peel the garlic clove.  Place the bell pepper and garlic on a cookie sheet and place in the broiler for 4-5 minutes on each side.  Remove from oven, roughly chop and transfer to a food processor.
  4. Add the olives, capers, parsley, basil, lemon juice, chopped scallion and sun dried tomatoes to the food processor with the peppers and garlic.  Pulse until items are combined and chopped.  Drizzle in olive oil, season with salt and pepper to taste and pulse again until items are very finely chopped.  Transfer mixture to a large mixing bowl.
  5. Add the rice to the tapenade mixture, drizzle in the remaining olive oil if mixture is dry (optional) and stir until combined.
  6. Prepare the grape leaves by removing them from the jar and rinsing them well.  Bring a large pot of water to boiling and place the grape leaves in the boiling water for about 1 minute.  Transfer to an ice bath, lay them flat and pat them dry with a paper towel.
  7. To stuff the leaves: Lay one leaf flat and place about 1-2 tbsp. of stuffing toward the bottom, center of the leaf (depending on the size of the leaf).  Roll the bottom two sections up over the stuffing.  Fold the two side sections in, sealing the ends.  Roll the leaf up toward the top section of the leaf, sealing it off.  Repeat with the other leaves, until the tapenade is gone.  Refrigerate until ready to serve.

Baby Bok Choy Stir Fry

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 2

Ingredients:
Baby Bok Choy Stir Fry
  • 2 tbsp. olive oil
  • 4 baby bok choy, quartered
  • 6 oz. shittake mushrooms
  • 6 spears asparagus, chopped into 1" pieces, ends trimmed
  • 1 red bell pepper, julienned
  • 3 scallions, chopped
  • 15 oz. can vegetable broth
  • 2 tbsp. corn starch
  • 1 1/2 tsp. garlic powder
  • salt and pepper to taste
  • 2 cups cooked brown rice
Steps:
  1. In a large wok, heat the olive oil on high heat.  Add the bell peppers and mushrooms.  Stir fry on high heat for 2-3 minutes.
  2. Add the baby bok choy, asparagus and scallions.  Season with 1 tsp. garlic powder and salt & pepper to taste.  Continue to stir fry on high heat for 2-3 minutes.  Remove from heat and set aside.
  3. Dissolve the corn starch in a glass with 2 tbsp. cold water.  Stir vigorously with a fork until completely dissolved. 
  4. In a separate sauce pan, heat the vegetable broth on medium heat.  Season with 1/2 tsp. garlic powder and salt and pepper to taste.  Bring to a boil and stir in the dissolved corn starch.  Stir with a wire whisk until thickened.  Pour the sauce into the wok with the vegetables and stir until combined.
  5. To serve:  Spread the cooked brown rice out onto two serving plates.  Spoon the stir fry on top of the rice and serve.
Peanut Butter Banana Bread

Prep Time: 10 minutes / Cook Time: 45 minutes / Servings: 6-8

Peanut Butter Banana Bread
Ingredients:
  • 1 1/4 cups sifted flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 cup natural peanut butter (any other nut butter would work)
  • 1 tsp. vanilla
  • 1/2 cup applesauce
  • 3/4 cup sugar or agave nectar
  • 3 ripe (brown) bananas
  • 1/2 cup walnut pieces


Steps:
  1. Preheat oven to 350 degrees.
  2. Spray a loaf pan with vegetable oil cooking spray.
  3. In a large mixing bowl, combine the flour, baking soda and salt.  Whisk together and set aside.
  4. In a separate large mixing bowl combine the peanut butter, vanilla, applesauce and sugar.  Mix with a stand mixer or electric mixer on medium for about 1 minute.  Break apart and add the bananas and mix on medium speed for another minute.
  5. Slowly incorporate the dry ingredients while continuing to mix.  When the mixture is smooth, fold in the nuts and stir until combined.
  6. Transfer the mixture to the loaf pan and bake in the oven for about 45-50 minutes, until a toothpick comes out clean when inserted.
  7. Cool in the pan for about 10 minutes, run a butter knife around the edges and transfer to a serving dish.  Slice and serve!


Raw Kale and Avocado Salad with Citrus Mint Dressing

Prep Time: 10 minutes / Cook Time: 0 minutes / Servings: 4
Raw Kale and Avocado Salad
with Citrus Mint Dressing

Salad:
  • 6 cups fresh kale, rinsed and chopped
  • 2 medium avocados, peeled, seeded and chopped
  • 2 Roma tomatoes, chopped
  • 2 ears raw, white corn
Dressing:
  • Juice of 2 limes
  • 1/4 cup chopped fresh mint
  • 1/4 cup olive oil
  • 2 tbsp. raw agave nectar
  • sea salt and black pepper to taste
Steps:
  1. For the dressing, combine the lime juice, chopped mint and agave nectar.  Season with salt and pepper to taste.  Stir until combined.
  2. Whisk in the olive oil until the dressing is thick and combined, about 1-2 minutes.
  3. Remove the kernels from the corn by running a knife down the edges.  Discard the ears.
  4. In a large salad bowl, combine chopped kale, avocados, tomatoes and corn kernels.
  5. Pour dressing evenly over the salad, toss all ingredients until combined.  Serve immediately.


Spicy Thai Stir-Fry Soup

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4-6

Ingredients:
Spicy Thai Stir-Fry Soup
  • 2 tbsp. olive oil
  • 6 oz. Portobello mushrooms, chopped
  • 4 medium carrots, peeled and sliced on a bias
  • 1 red bell pepper, chopped
  • 6.3 oz (4 stalks) baby bok choy, thinly sliced lengthwise
  • 32 oz. Tomato and Roasted Red Pepper Soup
  • 1 13oz. can coconut milk
  • 1 tbsp. curry powder
  • 1 tbsp. sriracha hot chili sauce
  • 2 tbsp. fresh cilantro, chopped
  • 1 tsp. garlic powder
  • salt and pepper to taste
Steps:
  1. In a large skillet or wok, heat the olive oil on medium heat.  Add the mushrooms, bell peppers and carrots.  Season with salt, pepper and garlic powder.  Stir and continue to stir-fry on medium heat for about 7-10 minutes, until the mushrooms are browned and the veggies are slightly soft.
  2. Stir in the tomato and roasted red pepper soup, coconut milk, curry powder and sriracha.  Stir until combined.  Add the bok choy and cilantro, stir and cook for another 4-5 minutes until bok choy are soft and soup is hot.  Serve immediately.

 Raw Cashew Fudge Brownies

RAW Cashew Fudge Brownies
Prep Time: 20 minutes / Cook Time: 0 minutes / Servings 12-16 brownies
Raw Cashew
Fudge Brownies

Ingredients:
  • 2 cups raw cashew pieces
  • 4 tbsp. raw, organic agave nectar
  • 4 tbsp. cocoa powder
  • 1/4 tsp. pumpkin pie spice
  • pinch of salt 
Steps:
  1. Place the cashews, cocoa powder, pumpkin pie spice and salt in a food processor or blender.  Pulse on high speed for about 30 seconds to finely crush the cashew pieces and combine all ingredients.
  2. Put the food processor on high speed and slowly stream in the agave nectar.  Mix on high speed for 4-5 minutes until the mixture is thick and smooth (like a thick peanut butter).
  3. Spread the mixture into the bottom of a 9x9 brownie pan and press the mixture evenly with your fingers.  Refrigerate for about 10 minutes to allow the mixture to set.


Ménage à Trois Sorbet
Ménage à Trois Sorbet

Serving = 1/2 cup
Prep Time: 30 minutes / Cook Time: 5 minutes / Servings: 4
Ingredients:
  • 1 1/2 cups Ménage à Trois California Red wine
  • 1/2 cup water
  • 3/4 cup sugar
  • 1 bag (4 cups) Trader Joe's Very Cherry Berry Blend
  • 1/2 tbsp. fresh lemon juice
Helpful Hints:  Costco and Vons have the Ménage à Trois wine for under $10.  
Steps:
  1. In a small saucepan, combine 1/2 cup water and 1/2 cup sugar.  Stir on medium heat until sugar is dissolved and a simple syrup is created.  Remove from heat and cool in freezer for about 10 minutes.
  2. In a blender or food processor, combine wine, simple syrup, frozen fruit, remaining sugar (1/4 cup), and lemon juice.  Blend on high speed for about 2 minutes until everything is smooth and combined.
  3. Transfer mixture to an ice cream maker and follow manufacturer instructions for sorbet.  If you're not using an ice cream maker, transfer the mixture to a glass 9x7 baking dish, cover, and stir every 30 minutes until the mixture is frozen and sorbet texture is reached (about 2-3 hours).



Raw Cashew & Lemon Pesto Stuffed Mushrooms

Prep Time: 5 minutes / Cook Time: 0 minutes / Servings: 12 mushrooms
Raw Cashew & Lemon Pesto Stuffed Mushrooms

Ingredients:
  • 10 oz. whole Crimini mushrooms, center stems removed
  • 15-20 large basil leaves
  • 1/2 cup fresh flat-leaf parsley
  • 1 scallion chopped
  • 1 large garlic clove, pressed
  • juice and zest of 1 lemon
  • 2/3 cup raw cashews (plus a few for garnish)
  • 1/3 cup olive oil
  • salt and pepper to taste

Steps:
  1. In a food processor or blender combine basil, parsley, scallion, garlic, lemon juice and cashews.  Season with salt and pepper and pulse food processor until roughly chopped.
  2. Scrape ingredients down into the bottom of the food processor and blend the ingredients again, streaming the olive oil in slowly. Blend for about 30 seconds until the pesto is smooth and creamy.
  3. Place the mushroom caps open side up on a serving dish.  Spoon the pesto into the mushroom caps.  Top with lemon zest and garnish with a whole cashew.


Persimmon and Carrot Spice Sorbet

Prep Time: 5 minutes / Freeze Time: 30 minues / Servings: 4
Persimmon and Carrot Spice
Sorbet

Ingredients
  • 6 large Fuyu persimmons
  • 1/2 cup fresh carrot juice
  • 12 packets Splenda
  • 1/2 tsp. cardamom
  • 1/2 tsp. pumpkin pie spice

Steps:
  1. Remove the hard center stem from the persimmons and cut them into quarters.  Transfer them to a blender.
  2. Add the carrot juice, splenda, cardamom and pumpkin pie spice.  Blend until combined and smooth, about 1 minute.
  3. Transfer ingredients to an ice cream maker and churn for about 30 minutes.  At its finish, the sorbet will be soft set.  Transfer to a glass bowl, cover and freeze until ready to serve. 
  4. Top with fresh pomegranite seeds and fennel leaves for garnish.



Chopped Fennel and Persimmon Salad

Prep Time: 15 minutes / Cook Time: 0 minutes / Servings: 6

Chopped Fennel and Persimmon Salad
Ingredients:
  • 1 head leaf lettuce, chopped
  • 1 medium bulb of fresh fennel, chopped
  • 2 large Fuyu persimmons, chopped 
  • 1 medium cucumber, peeled and chopped
  • 1 large Fuji apple, cored and chopped
  • 1 cup sugar plum tomatoes, quartered
  • cracked black pepper to taste
 Steps:
  1. Combine all ingredients in a large mixing bowl.  Toss with agave nectar and spicy mustard vinaigrette and serve.
Agave Nectar and Spicy Mustard Vinaigrette

Prep Time: 5 minutes / Cook Time: 0 minutes / Servings: 6

Ingredients
  • 1/4 cup spicy brown mustard
  • 1/4 cup raw agave nectar
  • 1 tbsp. apple cider vinegar
  • 1/2 tsp. garlic powder
  • salt and pepper to taste

Steps:
Whisk all ingredients together in a small mixing bowl.  Toss with salad and serve.



Roasted Brussels Sprouts on the Vine

Roasted Brussels Sprouts on the Vine
Ingredients:
  • 1 vine of Brussels Sprouts (I got mine at Trader Joe's)
  • 1/2 cup Agave Nectar
  • 1/2 cup Olive Oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tbsp. Herbs de Provence

Steps:
  1. Preheat oven to 350 degrees.
  2. Trim the vine of Brussels Sprouts so that it will fit into a roasting pan (I just had to cut mine in half).
  3. In a large mixing bowl, combine Agave nectar, olive oil, salt, pepper and herbs de provence.  Whisk vigorously until combined, about 30 seconds.
  4. Using a basting brush, cover the sprouts completely on all sides with the marinade.
  5. Place the vines on the roasting pan and bake at 350 degrees for about 40-45 minutes, until the sprouts are soft when pierced with a fork.

Vegan Quinoa and Corn Mashed Potatoes

Vegan Quinoa and Corn Mashed Potatoes

Prep Time: 10 minutes / Cook Time: 25 minutes / Servings: 4

Ingredients:
  • 4-6 red potatoes, washed and quartered (leave skins on)
  • 2 tbsp. olive oil
  • 3/4 cup cooked Quinoa, prepared to package directions
  • 1 ear of white corn, kernels removed and ear discarded
  • 1/4 cup finely chopped, fresh red onion
  • 1 jalapeno pepper, seeds removed and finely chopped (I just used a can of diced chiles)
  • 1/4 cup finely chopped fresh cilantro
  • salt and pepper
  • lime wedges for garnish
Steps:
  1. Fill a large pot with heavily salted water.  Bring to a boil and add the potatoes.  Boil for 10-12 minutes, until soft when pierced with a fork.  Drain the water and transfer the potatoes to a large mixing bowl.
  2. Add the olive oil to the mixing bowl.  Season with salt and pepper to taste and smash with a potato masher for about one minute, until potatoes are in small bits. DO NOT over mix. Cover and set aside.
  3. Add cooked Quinoa, corn, red onion, chopped jalapenos and cilantro.  Season with salt and pepper and fold with a spatula until all ingredients are well mixed. Garnish with lime wedges before serving.

Pumpkin Brittle

  Prep Time: 35 minutes / Cook Time: 15 minutes / Servings: 6

Pumpkin Brittle

Ingredients:
  • 1 1/2 cups sugar
  • 2/3 cups water
  • 1/2 tsp. pumpkin pie spice
  • 1/2 cup pumpkin seeds
 Steps:
  1. Line a flat baking sheet with parchment paper or aluminum foil.
  2. In a small saucepan combine sugar, water and pumpkin pie spice.  Cook on medium heat, stirring occasionally until the sugar is dissolved, about 5 minutes.  Then turn the heat up slightly and boil the simple syrup without stirring until it turns to a dark, amber color and gives off a deep, caramel smell.  DO NOT WAIT UNTIL THE SYRUP SMELLS BURNED.
  3. Quickly stir in the pumpkin seeds and pour the mixture evenly onto the baking sheet.  Allow the mixture to cool in the refrigerator for about 30 minutes.  Break apart the brittle with a knife and serve.

Grilled Peaches with Sweet Vanilla Drizzle 

Grilled Peaches with Sweet Vanilla Drizzle

Prep Time: 10 minutes / Cook Time: 10 minutes / Servings: 8

Ingredients:
  • 4 large peaches (firm)
  • 1 cup powdered sugar
  • 1 tsp. vanilla
  • 1-2 tbsp. of water (white wine optional)

Steps:
  1. Cut the peaches in half with a large, sharp knife.  Place them face down on a hot grill for 5 minutes.  Turn them over and grill for another 5 minutes until soft.
  2. In a large mixing bowl, combine the powdered sugar, vanilla and water. Whisk until smooth.
  3. Drizzle the sauce lightly over the grilled peaches and serve. 

Baked Caramel Apples 

Prep Time: 15 minutes / Cook Time: 20 minutes / Servings: 8

Baked Caramel Apples
Ingredients:
  • 4 large Braeburn, Gala or Fuji Apples
  • 2 cups crushed granola bars or graham crackers
  • 1/2 cup fat-free caramel syrup
Steps:
  1. Preheat oven to 400 degrees.
  2. Cut the apples in half  and use a sharp paring knife or a melon-baller to scoop out the seeds and insides.  Leave about 1/4 inch of fruit attached to the skin.
  3. In a large mixing bowl, combine the granola and caramel syrup.  Stir until combined.
  4. Evenly spoon the granola mixture into the apple halves.  Arrange the stuffed apples on a baking sheet or in a muffin tin tray.
  5. Drizzle with more caramel syrup and bake in the oven at 400 degrees for about 20 minutes.  Cover with tin foil if they begin to brown too much.  Allow the apples to cool for about 5 minutes before serving. 


Cucumber Strawberry Salsa

Cucumber Strawberry Salsa
Prep Time: 10 minutes / Cook Time: 0 minutes / Servings: 4
  • 2 large cucumbers, peeled and chopped
  • 1 cup chopped strawberries
  • 1 avocado, peeled, seeded and chopped
  • 2 tbsp. cilantro, finely chopped
  • 1/4 tsp. chipotle chile powder
  • juice of one lime
  • salt and pepper to taste
Steps:
  1. Combine all ingredients in large mixing bowl, stir until combined and serve. 






 Grilled Artichokes 
Prep Time: 30 minutes / Cook Time: 30 minutes / Servings: 2
Grilled Artichokes

Ingredients:
  • 1 large artichoke
  • 1/4 cup olive oil
  • 1 tsp. garlic powder
  • 1 tsp. each salt and pepper

Steps:
  1. Cut the artichoke in half lengthwise with a large knife.  Remove the fuzzy centers by scooping them out with a spoon or by cutting them out with a paring knife.
  2. Place the artichoke halves into a large pot with about 3" of boiling water or into a prepared steaming basket.  Steam the artichokes for about 20 minutes until soft.  Remove from the water and allow to dry/cool for a few minutes.
  3. Drizzle both sides of the artichokes with olive oil and then sprinkle them with salt, pepper and garlic powder.  Gently rub the oil and spices into the artichokes.
  4. Preheat the grill to high heat.
  5. Place the artichokes on a plate and place them in the freezer for about 10-15 minutes.
  6. Remove the artichokes from the freezer and place on the heated grill face down for about 5-7 minutes, until the artichokes have nice, brown grill marks on them.  Flip them over and repeat on the other side.  Serve with honey mustard dipping sauce (recipe below).

Honey Mustard Dipping Sauce

Prep Time: 5 minutes / Cook Time: 0 minutes / Servings: 6

Ingredients:
  • 1/4 cup yellow mustard
  • 1/4 cup spicy brown mustard or Dijon mustard
  • 1/2 cup honey
  • 3 tbsp. olive oil
  • 2 tbsp. apple cider vinegar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. each salt and pepper

Steps:
  1. In a large mixing bowl combine all ingredients except for the olive oil.  Whisk until well combined and then drizzle in the olive oil while continuing to whisk vigorously.  
  2. Mix until dressing is smooth and creamy.


Baked Plantain Chips with Spicy Mango Papaya Sauce 

Prep Time: 10 minutes / Cook Time: 20 minutes / Servings: 4
Baked Plantain Chips

Ingredients:
  • 1 strawberry papaya, peeled, seeded and chopped
  • 1 mango, peeled, seeded and chopped
  • 4 tbsp. agave nectar
  • 1/2 tsp. cayenne pepper
  • 4 ripe plantains
  • pinch of salt
  • cooking spray

Steps:
  1. Preheat oven to 400 degrees.
  2. In a blender or food processor, combine the mango, papaya, agave nectar and cayenne pepper.  Blend on high speed until smooth.  Transfer to a serving bowl and set aside.
  3. Peel the plantains and slice them thinly on a bias, creating 1/2" thick chips.
  4. Arrange them on a cookie sheet that's been sprayed with cooking spray.  Spray the chips again on top, sprinkle with salt and place them in the oven at 400 degrees for 10 minutes.  Flip them over with a spatula and cook for another 10 minutes, until golden brown on the edges.  Remove from the heat and allow them to cool for 5 minutes before serving. 



Thai Coconut Pops

Prep Time: 10 minutes / Freeze Time: 4 hours / Servings: 4 popsicles
Thai Coconut Pops

Ingredients:
  • 1 cup coconut milk
  • 1/4 cup coconut water
  • 1/2 tsp vanilla
  • 2 tbsp shredded coconut
  • 1 tbsp lime juice
  • 4 leaves of fresh mint, finely chopped
  • 4 leaves fresh basil, finely chopped
Steps:
  1. Add, stir and combine the mint and basil in a small mixing bowl and set aside.
  2. In a large pitcher, add the coconut milk, coconut water, vanilla, lime juice and shredded coconut.  Stir until combined.
  3. Using plastic popsicle molds, add a pinch of the mint and basil leaves to the bottoms of each popsicle mold.  Pour the liquid mixture over the leaves until the molds are about 3/4 full.  Insert the mold tops and place in the freezer for about 4 hours or until the pops are completely frozen.  Carefully remove from the molds and serve immediately.


Raw Almond Butter


Prep Time: 10 minutes / Cook Time: 0 minutes / Servings: 8
Raw Almond Butter

Ingredients:
  • 2 cups raw almonds
  • 2 tbsp. raw agave nectar (you can also use raw honey)
  • pinch of sea salt
Steps:
  1. Combine all ingredients in a food processor. Mix on high speed for 6-8 minutes, until smooth and creamy.






Mango Guacamole

Prep Time: 15 minutes / Cook Time: 0 minutes / Servings: 8

Mango Guacamole
Ingredients:
  • 4 ripe avocados, chopped
  • 1 Roma Tomato, chopped
  • 3 scallions, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 fresh jalapeno, membrane and seeds removed, chopped
  • 1/2 lime, juiced
  • 1 medium size mango, peeled, seeded and chopped
  • 1 tsp. garlic powder
  • salt and pepper to taste
Steps:
  1. In a large serving bowl combine avocado, mango, scallion, jalapeno, cilantro and tomato.  Mix well with a spoon.
  2. Squeeze lime juice on top and add salt, pepper and garlic powder.  Stir again to combine.  Serve with chips and fresh vegetables.


Oven Baked French Fries

Oven Baked
French Fries
Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 2

Ingredients:
  • 2 medium potatoes, peeled
  • 2 tbsp. olive oil
  • 1 tsp. sea salt
Steps:
  1. Preheat oven to 425 degrees.
  2. Peel the potatoes and slice them into 1/2" thick slices.  Cut the slices again into 1/2" sticks, about 4-5 fries per slice.
  3. Place the fries in a strainer and run under cold water for 2-3 minutes, stirring the fries with your hands.  The water will run clear from the fries (it will be cloudy at first) and stiffen up a bit when they're ready.  Pat the fries dry with a paper towel.
  4. Place the fries on a cookie sheet and drizzle with the olive oil and sprinkle with the salt.  Mix again with your hands until all the fries are coated.
  5. Arrange the fries on the cookie sheet so that they're not touching each other and every fry has some space, flat on the cookie sheet.  Use two cookie sheets if necessary.
  6. Bake the fries in the oven for about 10 minutes.  Flip them over with a spatula and bake for another 5 minutes until crispy and golden brown. Place them on a paper towel to drain the excess oil.  Plate and serve.
Oven Baked French Fries


You Don't Mess With the Hummus

Prep Time: 10 minutes / Cook Time: 0 minutes / Servings: 8

You Don't Mess
With the Hummus
Ingredients:
  • 15oz. can garbanzo beans or chickpeas, rinsed and drained
  • 3 tbsp. tahini paste
  • 2 cloves garlic, pressed
  • 1 lemon, juiced 
  • 2 tbsp. olive oil
  • salt and pepper
  • 2 tbsp. chopped red bell pepper (for garnish)

Steps:
  1. In a blender of food processor, combine beans, tahini, garlic and lemon juice. Season with salt and pepper.  Blend for about 30 seconds until smooth.
  2. Slowly stream in the olive oil while the processor is still on.
  3. Transfer mixture to a serving dish and garnish with red bell pepper.



Mango Moscato Granita

Mango Moscato Granita

Serving = 1/2 cup

Prep Time: 5 minutes / Freeze Time: 3-4 hours / Servings: 6

Ingredients:
  • 1 bottle (3 1/2 cups) Risata Moscato d'Asti
  • 3 cups frozen mango chunks
Steps:
  1. In a blender combine the wine and mango chunks.  Puree on high speed for about one minute until smooth.
  2. Pour contents into a large, glass baking dish and freeze.  Remove from freezer about every 30 minutes and stir mixture from bottom with a fork, creating a rough, chunky, grainy texture.  After about 3 hours, mixture should be completely frozen, chunky and icy...ready to serve!














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