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veggies

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Vegan Thai Chopped Salad

June 23, 2014

Thai Chopped Salad (2) | Espresso and Cream
Last month I developed a Thai Chicken and Kale Chopped Salad recipe for the Tasteseekers Kitchen blog at work that I’ve since made a handful of times. Big, colorful salads are one of my favorite things to make for lunch and dinner, especially when the salad is substantial enough to keep you full and satisfied hours later.

This past weekend Joe helped one of his friends paint his house. It was a two-day ordeal that involved quite a few hours out in the sun so when they got done on Saturday night and headed to our house for a late dinner, I was in charge of preparing a side dish to go with their very large grilled steaks. Steaks and a vegan salad: It goes together, right? I didn’t exactly set out with the intention of making this recipe vegan, but as I chopped and tossed things together, I realized that’s just what I did.

Don’t be intimidated by all the ingredients, chopping and making of your own dressing. I promise that it really is quite simple, and the flavors of all the fresh veggies paired with the thai peanut dressing is nothing short of amazing. The recipe itself serves quite a bit, enough for four main-dish portions or six to seven smaller side-dish sized salads. I highly suggest chopping all the ingredients in advance and making the dressing, then tossing everything together just before you plan to eat. And since the ingredients in this salad are heartier than, say, a Romaine lettuce salad, dressing the salad a little early won’t leave your salad soggy.

Thai Chopped Salad (1) | Espresso and Cream

Vegan Thai Chopped Salad
Author: 
Recipe type: Entree, Side Dish
Prep time: 
Total time: 
Serves: 6
 
Ingredients
  • SALAD INGREDIENTS
  • 10 cups finely chopped kale, stems removed
  • ½ tablespoon olive oil
  • 1 bag (16 oz) coleslaw mix
  • 4 miniature red sweet peppers, thinly sliced (or ½ cup chopped red sweet pepper)
  • 3 medium carrots, grated
  • 2 green onions, sliced (white and green parts)
  • THAI PEANUT DRESSING
  • 3 tablespoons peanut butter
  • ⅓ cup hot water
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon Sriracha or other hot sauce
  • ¼ teaspoon ginger
  • 1 clove garlic, minced
Instructions
  1. In a very large bowl, combine the kale and olive oil. Work together the kale and olive oil with your hands until kale is evenly coated with the oil. Add the remaining salad ingredients to bowl.
  2. To make dressing, whisk together the peanut butter and hot water until smooth. Whisk in the remaining ingredients until well combined. Drizzle dressing over salad and toss until well combined and salad is evenly coated.

 

 

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Roasted Potatoes, Asparagus and Onions with Rosemary

April 22, 2013

Roasted_Veggie_Meal_1

Well friends, Joe and I officially made it through an entire week of our yoga cleanse! I know I created an entire blog for the sole purpose of not talking at length about the cleanse on Espresso and Cream, but that’s becoming more difficult than I had expected. Since our new way of eating (no gluten, animal products, processed sugar, alcohol or caffeine) is permeating everything we do and all the food I make, the recipes that I share on Espresso and Cream over the next two weeks will most likely reflect the meals that Joe and I have been enjoying on the cleanse.

At this point, I can’t imagine baking up treats that we can’t enjoy. I’m afraid the temptation would be a little too much to handle at this point. Although I don’t miss gluten or animal products much at all, I would kill for a piece of dark chocolate right about now. And maybe a cup of coffee, too!

This roasted potato and asparagus dish Joe and I ate for dinner last week was one of my favorite meals of the week! Probably because it was incredibly easy, but also because it was filling and satisfying, too. In order to make it a little more balanced, I added in some cubed seasoned and marinated tofu before serving. And although Joe is still not a huge fan of tofu, he still ate it when it was mixed with all these other flavorful roasted veggies.

My mom has been in town this weekend and we haven’t stopped going all weekend! I think that may be why it’s 8 pm and I’m already about to crash and head to bed. I hope you all had a wonderful weekend and are ready for a great week to come!

Roasted Potatoes, Asparagus and Onion with Rosemary 
Makes 2 to 3 servings
Ingredients
2 pounds Trader Joe’s Teeny Tiny Potatoes (you could also use fingerling potatoes)
1 bunch asparagus spears, ends trimmed
1/2 medium yellow onion, thinly sliced
2 to 3 tablespoons olive oil
2 teaspoons dried rosemary
1/2 to 3/4 teaspoon salt
1/4 teaspoon ground black pepper

Directions
Preheat oven to 400°F. Cut potatoes in half lengthwise; cut asparagus into bite-sized pieces.  Place potatoes, asparagus and onion in a large roasting pan. Drizzle with the olive oil and sprinkle with the rosemary, salt and pepper. Toss to coat evenly.

Roast for 15 to 25 minutes or until potatoes and onions are golden brown and asparagus are tender. Serve immediately. (Also: highly recommended to serve this dish with a little salsa on the side.)

Happy Cooking!
Madison

Garlic Kale Chips

January 19, 2012

Truth be told, I’ve always been more of a ‘quantity over quality’ girl when it comes to snacks and mealtime. I would rather find a way to stretch my morning protein pancake with a little canned pumpkin, even if it means sacrificing texture, just so I can have more to eat in the morning. And I will gladly eat an entire head of steamed broccoli over a small portion of broccoli with cheese 90% of the time. Can anyone relate?

Joey and I rarely have chips or other junk food on hand except for those few boxes of Girl Scout cookies right now. So when I get a craving for something crunchy and salty, I typically have to improvise with what we have on hand.  And while I may be a little late to the game with these crispy baked Garlic Kale Chips, if you are late to the game like me, I would highly recommend you making them asap. Not only are they crunchy, salty and entirely addictive, they also deliver all the vitamin-packed goodness of kale.

My first attempt at Kale chips was anything but a success. I made the mistake of leaving the tough stems in the center of the kale intact. If you’re into that sort of stringy texture, then feel free to leave the stems going through the center of the leaves. But if you’re anything like me, I would recommend cutting the ruffled leaves of the kale off the stem and discarding the rest.

I ate the entire batch in one serving. But if you’re slightly less greedy than I am with your kale, it could easily be a side dish for two or three people.

Garlic Kale Chips
Ingredients
*3 to 4 cups kale leaves, cut into pieces with stems removed and discarded
*1 tablespoon extra virgin olive oil
*2 tsp. Garlic Gold or 1 clove of fresh garlic, minced
*2 tsp. grated Parmesan cheese or nutritional yeast
*Salt and pepper to taste

Instructions
*Preheat oven to 400°F. Line a baking sheet with aluminum foil; set aside.
*In a small bowl, combine the olive oil and Garlic Gold. Spread kale in an even layer on prepared baking sheet. Drizzle with the olive oil mixture and toss to coat. Sprinkle with the Parmesan cheese and the salt and pepper.
*Bake for 11 to 15 minutes, or until kale is crunchy and has a slightly charred appearance, tossing once halfway through baking. Remove from oven and enjoy!

Happy Cooking!
Madison

Roasted Parmesan Zucchini

April 21, 2010


Last week while teaching a class on healthy cooking, a number of the women in the class were interested in learning exactly how you roast vegetables, which is actually incredibly easy once you get down the basics. In my opinion, there is no better, or easier, way to cook veggies.

Broccoli, cauliflower, zucchini, squash, and sweet potatoes get roasted most often in my kitchen, and I can’t get enough of the sweet, toasty flavor roasting imparts on vegetables. Roasting is usually done with fairly dry heat with just a bit of oil or other liquid in a pan, baking sheet, or baking dish or some sort. It can also be done at a slightly higher heat in the oven. Most of the time when I’m roasting veggies, it’s done between 400 – 450*F.

As we speak, I’m posting from Florida. Meant to post this a few days earlier, but was having so much fun in the sun and sand that I completely forgot! Back to regular life tomorrow.


Roasted Parmesan Zucchini
Ingredients
*2 medium zucchini, thinly sliced
*1 Tbsp. olive oil
*1/2 tsp. kosher salt (or 1/4 tsp. table salt)
*1/2 tsp. ground cumin
*1/4 tsp. ground black pepper
*1 Tbsp. grated Parmesan cheese

Instructions:
*Preheat oven to 400*F.
*Toss zucchini with olive oil. Place in a pan or baking dish. Sprinkle with salt, cumin, and black pepper. Place in the oven and roast for 10 minutes, tossing once half way through. After 10 minutes, sprinkle the Parmesan cheese over the zucchini and bake 2 minutes more to melt the cheese.
*Remove from oven and serve immediately.

Happy Cooking!

Madison

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