Marinated Buffalo Mozzarella and Tomato

This one is from Plenty by Ottolenghi! It’s so good!

Marinade:

• 1/2 tsp fennel seed, toasted and crushed
• Zest of 1 lemon
• 1 bunch of basil leaves, shredded
• 2 tbsp chopped oregano
• 2 tsp olive oil, the best you got
• 2 tsp grapeseed oil
• 1 clove garlic, crushed
• 1/2 tsp course salt
• Black pepper

• 8 oz buffalo mozzarella
• 2 rope tomatoes, quartered

Combine marinade ingredients in a small bowl.

Break up mozzarella with your hands and smear with marinade. Let rest for 30 minutes.

Place tomato quarters on a plate, top with tomatoes and cheese and drizzle with a little oil.

Serves 4 as a starter.

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Raw Lasagna

This is from Vegan 100 by Gaz Oakley. It is a bit of work and oh so worth it!! Slice the zucchini as thin as possible for the best results. If you have leftovers it makes a great lunch!

“Cheese” sauce:

• 1 c raw cashews, soaked for 1 hour, drained
• 2 tbsp lemon juice
• 2 tbsp nutritional yeast
• 1 tsp thyme
• 3/4 c almond milk
• Salt and pepper

Place all ingredients in a food processor or blender and pulse till smooth. Pour into a container and chill in fridge.

Tomato Sauce:

• 1/3 c sun dried tomatoes in oil, drained
• 1 large tomato, chopped
• 2 tbsp olive oil
• 1 clove garlic
• 4 tbsp water
• 1 tbsp lemon juice
• 1 tbps basil leaves

Combine in a food processor and pulse till almost smooth.

Pesto:

• Handful of basil
• Handful of parsley
• 1/2 avocado
• 2 tbsp olive oil
• 1/4 c water
• 1/2 c pine nuts
• 1 clove garlic
• 2 tbsp lemon juice
• Salt and pepper

Combine in a food processor, pulse until smooth and chill till ready to use.

For lasagna:

• 4 small zucchini, sliced thin as possible lengthwise
• 2 large tomatoes, sliced thin
• Basil leaves

On a plate layer zucchini sliced, basil leaves, tomato slices, spread on pesto, spoon on tomato sauce and spread “cheese” sauce, repeat.

Serve 4.

Green Curry Cauliflower Roast

Another winner from Vegan Comfort Food! Next time I would double the sauce.

• 1/2 c finely chopped onion
• 2 cloves garlic, minced
• 2 tbsp oil
• 1 c full fat coconut milk
• 3 kaffir lime leaves
• 1/4 Thai basil, chopped
• 2 tbsp green curry paste
• 1/2 tsp salt
• 1 tbsp lime juice
• 1 large cauliflower, leaves trimmed off

Preheat oven to 400.

In a small sauce pan, heat oil over medium heat, sauté onions and garlic til soft. Stir in remaining ingredients and cook for 4 – 5 minutes until it thickens.

Place the cauliflower in a cast iron skillet and pour half the sauce over the bottom allowing it to seep in. Careful flip over and pour the rest over the top.

Bake about 45 min basting several times until golden and caramelized.

Carve into slices and serve.

Serves 4 – 6.

Grilled Romanesco Salad

This salad is so good I love the combo of hot and cool and soft and crunchy.

• 3 c parsley sprigs
• 1 c basil sprigs

• 1/3 c plus 2 tablespoons extra-virgin • 3 cups loosely packed parsley sprigs

• 1 cup loosely packed basil sprigs

• 1/3 olive oil

• Salt  andPepper
• 2 c 1 1/2-inch Romanesco florets
• 1 garlic clove, minced
• 2 tsp lemon zest
• 3 tbsp lemon juice
• 1 head of butter lettuce, leaves torn
• 1/2 c cherry tomatoes, halved
• 1 medium, firm-ripe Hass avocado, diced

Light a grill or preheat a grill pan. Tie the parsley and basil together with kitchen string to make a bouquet. Drizzle with
1 tbsp of the olive oil and season with salt and pepper.

In a medium bowl, toss the Romanesco with 1 tbsp of the olive oil and season with salt and pepper. Grill the Romanesco over moderately high heat, turning occasionally, until crisp-tender and charred in spots, 8 to 10 minutes; return to the bowl.

Grill the herb bouquet, turning often, until charred in spots, about 2 minutes. Transfer the bouquet to a work surface, discard the string and stems and chop the charred leaves.

In a large bowl, combine the chopped herbs with the garlic, lemon zest, lemon juice. Whisk in 1/3 c of olive oil and season with salt and pepper. Add the Romanesco, lettuce, tomatoes and avocado to the bowl and toss to coat; serve.

Serves 6.

Green Gazpacho

So easy and so yummy.

• 2 lb English hot house cucumbers, chopped
• 2 cloves garlic
• 2 c arugula
• 2 c mixes herbs: basil, cilantro, parsley or mint
• 3 tbsp sherry vinegar
• 1/2 c olive oil

Combine in a blender and purée till smooth. Chill for at least 4 hours.

Makes about 6 c.

Prosciutto Mozzarella Tartine

Quick and easy lunch that tastes great!

4 slices sourdough

8 oz bocconcini (mini mozz balls), sliced in half

Basil leaves

4 slices prosciutto

Grated Parmesan

6 figs, quartered

6 oz arugula

1 tbsp olive oil

1 tbsp balsamic vinegar

Preheat broiler to medium.

Spray bread with olive oil spray, place on a baking sheet. Top with bocconcini, basils, prosciutto and parm. Broil for 3 – 5 min until cheese is melted and prosciutto is crispy.

In a large bowl toss figs, arugula, olive oil and balsamic.

Serves 2 – 4.

Burrata Caprese

Peaches, tomatoes, Basil and creamy burrata – oh yes!! And your are welcome!

3 tbsp pine nuts, toasted

1/2 c packed Basil

1 1/2 tsp lemon juice

1/2 tsp salt

1/4 c olive oil

6 oz burrata

2 peaches, sliced into wedges

1 lb tomatoes, cut into wedges

In a blender combine Basil, lemon juice, salt and 1/4 c oil. Purée until smooth.

Arrange peaches and tomatoes on a platter, place burrata in the middle, drizzle with olive oil, Basil oil and pine nuts.

Serves 4.