Beet Lara

This recipe was inspired by Eating Well Magazine. I made a few minor changes, added some peanuts and made extra sauce! It is also great the next day as a salad!

  • 3 tbps black rice
  • ¾ c quinoa
  • 1½ c water plus 2 tbsp, divided
  • 1/2 c lime juice
  • 1/2 c chopped scallions
  • 1/4 c chopped fresh cilantro
  • 1/4 c fish sauce
  • 2 tsp coconut palm sugar
  • 1 tsp crushed red pepper
  • 2 tbsp canola oil
  • 1 lb red beets, peeled and chopped
  • 1 c shredded cabbage
  • 1 c sliced cucumber
  • 1 c Thai basil and/or mint leaves
  • 1 c shredded carrrott

Place rice in a large skillet over medium-low heat. Cook, stirring occasionally, until well-toasted and starting to pop, 5 to 8 minutes. Grind to a fine powder in a spice grinder or with a mortar and pestle. Set aside.

Combine quinoa and 1½ c water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.

Combine the remaining 2 tbsp water, lime juice, scallions, cilantro, fish sauce, brown sugar and crushed red pepper in a small bowl.

Heat oil in the skillet over medium-high heat. Add beets and cook, stirring, until almost tender, about 4 minutes. Add the ground rice and ½ of the sauce. Cook, stirring, until fragrant and the liquid is absorbed, about 2 minutes.

To serve, divide the quinoa among 4 bowls and top with the beet larb, cabbage, cucumber, herbs and carrot. Drizzle with the remaining sauce.

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Salad Pizza

This is perfect for a light lunch or dinner.

• Pizza dough

• 3 tbsp olive oil

• 3 cloves garlic, minced

• 1 head of Bibb lettuce, torn

• 4 oz Gorgonzola

• 4 oz mozzarella, sliced

• 1/4 c pickled onions

• 3 tbsp chives, chopped

• 2 tbsp. I fear

• 1/4 c olive oil

• 4 oz thinly sliced prosciutto

Heat oven to 475.

Roll out dough. Combine 3 tbsp olive oils and garlic, spread over dough. Top with sliced mozzarella. Bake for 10 – 12 minutes on a pizza stone until the crust is crispy and cheese is bubbling.

Combine oil and vinegar in a small jar, season with salt and pepper. In a bowl toss lettuce, chives, Gorgonzola and onions with a little dressing until lightly coated.

Remove pizza from oven, let cook a minute or two then top with salad and prosciutto.

Serves 4.

Artichoke Cakes

This recipe is from Vegan Comfort Food, I made a couple minor changes. These are so good and I have to say better than crab cakes. Serve with a little jalapeño aioli for perfection!

Artichoke cakes:

  • 2 tbsp marinated artichoke liquid
  • 2 c drained marinated artichoke hearts
  • 1/4 c shallot
  • 1/2 c celery
  • 1 tsp lemon juice
  • 1/2 c chickpea flour
  • 1 tbsp old bay
  • 1/4 tsp salt
  • 1/4 tsp pepper

Combine all the ingredients in a food processor and pulse to combine, you want all ingredients about the same size and chopped fine. Chill for at least 30 min.

Jalapeño Line Aioli

  • 1 c vegan mayo
  • 1/4 c pickled jalapeño
  • Zest and juice of one lime
  • 1/4 tsp chili powder

Place in a mini processor and process till smooth. Chill to ready to use.

  • Olive or grape seed oil for frying
  • 1/4 c chickpea flour
  • 1 c panko

Place chickpea flour and panko in separate bowls. Scoop 1/4 c of the minute, form into a party, gently place in chickpea flour and coat all sides. Place in breadcrumbs and coat all over, set aside and repeat.

Heat a large pan over medium heat and add 2 tbsps oil, swirl pan to coat. Cook cakes 4 – 5 per side until golden on each side.

Serves with jalapeño aioli.

Makes about 10 cakes.

Asparagus Soup

It’s spring and the Hayward Farmers Market is brimming with load of gorgeous limited time produce, which means I buy things that aren’t on my list, and I end up with too many veggies at the end of the week. This week I turned all the spring extras into this heavenly soup. If you don’t have spring onions, use a like white onion, if you don’t have green garlic, use a couple cloves of garlic, just remove the green germ (it makes the garlic taste bitter). It’s cooking so have fun! If you want to be fancy steam the tips and serve them on top of the soup with a dallop of creme fraiche.

  • 3 – 4 spring onions, sliced thin
  • 3 – 4 bulbs green garlic, sliced thin
  • 2 – 3 thin leeks, sliced thin
  • 2 – 3 tbsp olive oil
  • 2 bunches of asparagus, sliced thin
  • 1 quart vegetable stock
  • 2 c water
  • Salt and pepper
  • Truffle oil

In a large pot, heat 2 tbsp oil over medium heat, add onions, garlic and leeks, sauté until soft, adding addition olive oil if needed. Stir in asparagus, stock, water and season with salt and pepper. Bring to a boil, then reduce to simmer and cover. Cook for 30 – 40 minutes, until asparagus is soft. Use an immersion blender to purée. Drizzle with a little truffle oil and voila!

Serves 4.

Chickpea Walnut Melt

This brings the flavors of tuna melt without the tuna. So healthy and tasty! It makes enough for 4 – 6 open faced sandwiches.

  • 15 oz chickpeas, drained and rinsed
  • 1 c walnuts, soaked for 1 hour
  • 1/2 c celery, chopped
  • 1/2 c bread and butter pickles
  • 1/4 red onion chopped
  • 3 tbsp dill
  • 3 tbsp lemon juice
  • 2 tbsp Dijon
  • 1 tbsp vegan mayo
  • Dash of hot sauce
  • Salt and pepper

For sandwich:

  • 4 slices of bread
  • 1 tomato, sliced thin
  • 4 slices cheese – vegan or regular

In a food processor, chop the walnuts and chickpeas until finely ground. Remove and place in a large bowl. Add celery, pickles, onion and dill to food processor and pulse till finely chopped. Add the chickpea mixture and stir in lemon juice, mustard, mayo and cayenne pepper.

Spread 1/4 the mixture over a slice of bread, top tomato slice and cheese and broil until cheese is melted.

Serves 4.

Almost Vegan Reube

This is my first time cooking with tempeh – and it came out great. I’m trying some new things, trust me and try some new things too! The dressing is great for salads too!!

Vegan Thousand Island

  • 1/2 c vegan mayo
  • 4 tbsp ketchup
  • 1/4 c white wine vinegar
  • 1/4 c orange juice
  • 1/2 c white onion
  • 1/4 c dill
  • Salt and pepper
  • Dash of hot sauce
  • 1/3 c olive oil
  • 4 tbsp bread and butter pickles

Toss all ingredients in a blender and purée till smooth. Chill for at least 30 min.

Reuben

  • 8 oz tempeh
  • 1 tbsp olive oil
  • 1/2 c orange juice
  • Dash allspice
  • 1/4 tsp mustard seeds
  • 1/4 tsp ground ginger
  • 1 clove garlic, minced
  • Salt and pepper

Combine all ingredients except tempeh in a shallow pan. Slice tempeh in half and then down the middle of each half to form 4 thin slices. Marinade for 30 minutes and flip a couple times.

Toppings:

  • 4 slices vegan or Swiss cheese
  • 1 c fresh sauerkraut
  • 4 slices rye bread (toasted)

Heat a large skillet over medium heat. Cook 5 minutes per side them scoop 1/4 c kraut on each slice and top with cheese. Place a lid over the pan until cheese is melted.

Spread dressing on the rye toasts and top with tempeh, kraut and cheese.

Serves 4.

BLT Panzanella Salad with Avocado

This is adapted from Tartine at Home – I added Avocado.

Basil Oil

1/2 c Basil leaves

2 tbsp parsley leaves

1/2 c olive oil

2 cloves garlic

1 tbsp drained capers

Salt

Combine in a small food processor and pulse till chopped and combined.

3 tomatoes, quartered

Salt and pepper

4 strips bacon, cooked and cut into 1/4 inch pieces

6 oz spinach

4 oz arugula

3 slices of sourdough

Olive oil spray

1 avocado, diced

Preheat oven to 400. Spray bread with olive oil and bake until toasted on each side. Cool and cut into bite sized pieces.

Place tomato in a large shallow bowl, season with salt and pepper. Add bacon, spinach, arugula and bread, toss to combine. Add a couple tbsp of Basil oil, toss. Divide among plates, top with avocado and a drizzle of basil oil.

Serves 2 – 4.