Archive | Vegan MoFo 2013 RSS feed for this section

Kale Salad with Summer Sweet Corn and Sweet Miso Tahini Dressing

5 Sep

IMG_1695

I teach an all vegan Veg101 Cooking Demo once a month at Whole Foods in Ann Arbor as a volunteer for VegMichigan.  Our theme for next week is Summer Bounty.  I was searching for recipes with sweet corn to experiment with and to possibly prepare for my class.  I came across this delicious recipe at Happy. Healthy. Life.  The Sweet Miso Tahini dressing is delectable.  The only change I made to the recipe was to add three ears of sweet corn (so, so good!) instead of two.  This is definitely a keeper and one that I will add to my growing list of kale salads I love.

Ingredients:

3 ears of summer sweet corn

4-6 cups of kale, washed, thick stems removed and finely chopped (I used purple, curly)

1 small red bell pepper, diced

1 large carrot, shredded

1/2 cup red onion, finely chopped

1/4 cup red cabbage, chopped

1/3 cup toasted hemp seeds (optional)

Sweet Miso Tahini Dressing

2 tablespoons white miso paste

1 1/2 tablespoons tahini

1 1/2 tablespoons maple syrup

1 tablespoon olive oil

1 1/2 tablespoons tamari

2 tablespoons brown rice vinegar

pinch of black pepper

pinch of cayenne

1/4 teaspoon coriander

Directions:

Add a few inches of water to a large pot and bring to a boil.  Add corn on the cob and steam for 3-5 minutes.  Take corn from pot and set aside to cool.

In a large salad bowl, add dressing ingredients, including spices.  Whisk well to combine.

Wash kale, remove large stems and finely chop.  Dry kale in spinner and with paper towels.  Add to bowl with dressing.  Add other veggies to bowl and toss all with dressing very well.

Hold corn on the cob over the salad bowl and cut off kernels (a serrated bread knife works very well here).  Toss corn with rest of salad.  Add hemp seeds if using and toss again.

Enjoy!!!

Advertisements

Yummy Oil Free Gazpacho

4 Sep

IMG_1694

It’s the season for tomatoes galore and so I wanted to make something featuring this fine fruit.  I decided on gazpacho since I haven’t made it in years.   As I perused my cookbooks and the web for ideas, it was hard to find a recipe without oil.  I did finally find one in My Beef With Meat.  (I love this cookbook, by the way!)I made just a few modifications to suit my taste.

Ingredients:

6 medium, very ripe tomatoes, cut in chunks

1 medium cucumber, peeled, seeded and cut in chunks

2 celery stalks chopped

1/2 red bell pepper, seeded and diced

1/2 onion, chopped

3  garlic cloves, pressed

2 tablespoons red wine vinegar

1 tablespoon balsamic vinegar

3 slices sourdough bread, crust removed, cut in cubes

1 teaspoon worcestershire sauce

1 teaspoon sugar

6 shakes tabasco sauce (optional)

2 ripe tomatoes, chopped (to add to puree)

1/2 red bell pepper, chopped (to add to puree)

1/4 cucumber, chopped (to add to puree)

Chopped fresh parsley

Directions:

Place the tomato, cucumber, red bell pepper, onion, garlic, balsamic and red wine vinegars,  worcestershire sauce, sugar, tabasco (if want a little kick in your soup!) in a food processor or a high-speed  blender and puree until well blended.  Season with salt and pepper to taste.

Pour the puree into a large non-metallic container and add the chopped tomatoes, cucumber and pepper and mix by hand.  Chill and serve with chopped parsley as garnish.

Powie! Pesto Pasta

4 Sep

IMG_1692

I have my garden in pots on my deck this year which is wonderful because I take better care of them when I see them all the time!  I have dino kale and curly kale, fennel, collards, swiss chard, parsley, basil, dill, oregano, three kinds of cherry tomatoes and jalapenos.  My basil plants were calling out to me “eat me, eat me, can’t you see I’m ready?”  Which only means one thing to me…..PESTO!  In previous years, I have always run out of basil before the growing season is over.  This year I made sure to plant plenty, which as it turns out is 8 plants.  I haven’t run out yet!  I’m leaving on a three week trip mid-month so I think I may need to make more pesto to freeze before I leave.  Can’t let delicious fresh basil go to waste!

I’ve been using this kind of brown-rice pasta lately and I’m loving it!  I added some lightly steamed broccoli on top and I had a gorgeous green meal.

Note to self:  Although you like to use the whole recipe on a pound of spaghetti, your sweet husband likes less pesto on his pasta  (more for me!).

This recipe is based on an oil-free vegan pesto you can find here.  I tweaked it ever so gently.

2 cups tightly packed fresh basil (go ahead and pack it in!)

3 cloves garlic, roughly chopped

1/4 cup walnuts

1/4 cup pine nuts

juice of 1/2 medium lemon

3 tablespoons nutritional yeast

1/3 cup water

sea salt and freshly ground pepper to taste

Place all the ingredients except salt and pepper in a food processor and pulse to combine.  Process until smooth and season with sea salt and pepper as desired.