Tag Archives: Salads and Dressings

Shake it Kale Caesar

Recipe by Terry Hope Romero

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Caesar Dressing

1/2 cup unroasted cashews

3/4 cup hot water

2 tablespoons lemon juice

1 tablespoon olive oil

4 clove peeled garlic

1 tablespoon shiro miso (white miso)

2 teaspoons Dijon mustard

1. Soak cashews in hot water for 30 minutes (or overnight, refrigerated and covered), then pour into a blender. Alternatively if you have a high power blender (like Vitamix or Blendtec) no soaking required, just pulse the cashews into a fine powder, add the hot water, and pulse again until very smooth.
2. Add the remaining ingredients and pulse until smooth. Chill the dressing in a tightly covered container until ready to use, or at least 20 minutes for the flavors to blend.

Kale Salad

1 pound kale (ruffled, red, Lacitano, etc.)

4 cups croutons

¼ cup nutritional yeast

Layer in a jar: dressing, kale, croutons.

store everything separately for salads through the week!

A note from the Delicious TV produce department.” This is one our favorite dressings. It works great on a chopped cabbage/carrot slaw too!

Creamy Avocado Soup

by Toni Fiore

Creamy rich and packed with vitamins this super smooth soup is always a summer favorite!

In a blender bowl place add,

½ seedless cucumber
1 shallot
1 avocado
2 Tablespoons vegan yogurt (coconut or almond)
2 teaspoons fresh mint
4 teaspoons fresh lime juice
salt
pepper
cumin
1 cup of ice water
Process the veggies until smooth. Serve chilled garnished with fresh mint or cilantro.

Creamy Avocado Soup

 

IMG_9493Citrus Salad web

Orange Fennel Salad with Toasted Fennel Vinaigrette

by Toni Fiore, the author of the Totally Vegetarian cookbook, and host of the Totally Vegetarian TV show,  now online.

Watch this recipe being made on Delicious TV’s Vegan Mashup.

Fennel has such a lovely flavor it’s a shame it isn’t used more often. I love it roasted and raw and paired with just about anything! Fennel becomes soft and sweet when roasted yet maintains it’s crunchy texture in salads longer than just about anything! For kids, or anyone really, new to fennel a simple fruit salad like this is a great place to start. Fennel pairs amazingly well with sweet oranges. I prefer a lighter dressing like the vinaigrette in this recipe, however feel free to use your own favorite.

Ingredients:

2  Oranges

1 t. Fennel Seeds

3 T Olive Oil,

1 T white wine vinegar

1/2 t Sea Salt, or to taste

1 medium Fennel Bulb

to prepare:

Thinly slice the fennel bulb. Reserve fronds.

A few rings of thinly sliced red onion, or chopped fresh parsley(optional)

Slice the rind and pith completely off of the oranges. Next slice the oranges 1/4″ thick.

Toast the fennel seeds for a few minutes until the aroma is nicely released and they change color slightly.  Crush well in a mortar & pestle or grind in a small spice grinder or coffee grinder.

Combine ground fennel seeds, olive oil, vinegar, and sea salt in a small bowl and whisk to mix.

Layer orange slices and sliced fennel bulb on serving plates.  Quickly re-mix vinaigrette then dress oranges and fennel. Garnish with arugula.*

Another option for salad – Layer in a lot more arugula to have a more greens-heavy salad. The peppery taste of the arugula compliments the sweet oranges and anise fennel.

Fabulous Fourth of July Grilling ideas from Toni Fiore

I love when people ask, “Hey what do vegetarians cook on the grill anyway? Veggie burgers, corn, fake hot dogs??” Well, since all we hear about for the entire week leading up the Fourth of July are the recipes, stories and suggestions for grilling hundreds of pounds of burgers, steaks, chicken and ribs (did I say boring?) I guess it’s a pretty fair question! Let me tell you… there’s no limit to the delicious meatless main meals, side dishes, pizzas, salads and desserts you can make outdoors on the grill. Actually, what’s pretty amazing is that there’s virtually nothing you CAN’T prepare outdoors! And these days when you look at grill accessories there are all kind’s of special pans, grill tops and gadgets that are not only very inexpensive but make grilling a pleasure. Some of the most fun we’ve had filming have been our summer grill recipes. Following are my top picks for this holiday weekend or, really, all season long.

My Portobello- Arugula Salad Burger is always a hit. It’s hearty, colorful, packed with better-than-beef flavor and EASY. I top this recipe with the arugula salad, but you can use your favorite slaw or better yet try the cabbage slaw from my next Fabulous Fourth pick, Cathi DiCocoa’s Rasta Pups. These little gems are perfect for kids if you can snag them away from the adults first. For kids just you might just spare the jalapeno in the slaw, which is cool, cause that leaves more for you! Grilled Seitan 3 Ways is also a terrific choice. Made on skewers you can use any spice rub, jerk or barbeque sauce on these tasty meaty bites. If you’re looking for the best fluffy crispy giant french fries ever, grill em!

The Perfect Grilled Potatoes have an absolutely perfect (no more burned outside raw inside potatoes) texture and take all the mystery out of preparing potatoes on the grill.

For a side salad or for those folks eating REALLY light, try my Grilled Panzanella Salad with it’s nice little Mediterranean spin this recipe is a great way to feature garlic, fresh plump tomatoes and basil! Finally…you’ve got to grill fruit! Peaches on the Grill are absolutely succulent, especially topped with a little light non dairy ice cream or whipped topping. No peaches? No problem! You can substitute, pineapple, apples, pears, bananas or whatever fruit YOU like. This week why not try something new and give these recipes a spin! You, your family and friends will love them. So from our Totally Vegetarian table to yours, all of us at Delicious TV wish you a happy, healthy, compassionate and fantastic Fourth of July! Enjoy!

Lettuce entertain you!

lettuce-heads

Maine summers provide the perfect environment for growing lettuces and there are tables at the farmers markets literally piled with beautiful green heads and bins full of tasty, spicy baby greens of all varieties.

A member of the aster family, lettuce has been cultivated for over 2500 years. In China, where lettuce has been growing since the 5th century, lettuce represents good luck and is served on birthdays, New Year’s Day, and other special occasions.

When it comes to making salads – with lettuce or not – the only limitation is your imagination. So be creative and throw in a variety of different lettuce types. Then add your favorite foods: fresh vegetables, cut fruits, toasted seeds and nuts, cooked whole grains or beans, whole wheat croutons, or smoked or seasoned soy products. Everything tastes great on a bed of lettuce!

Click here for lots of great salad recipes.

Cashew Cream Spread

1-2 cloves garlic, coarsely chopped
1/3 c. cashew nut butter
2 T. white or red miso
Water
2 t. olive oil

In a food processor or blender, add the nut butter, miso and garlic. Add water, a tablespoon at a time, the olive oil, and process. The spread should have a smooth consistency similar to mayonnaise.

This also makes a wonderful creamy salad dressing with the addition of a bit more water, added a little at a time, to your preferred consistency.

Store in a covered container in the refrigerator for up to a week.

Cabbage Slaw with Tomato and Ginger

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Something supernatural happens when you combine these ingredients. The contrast of spicy and earthy flavors in this salad may dramatically alter your view of cabbage. This is one of my favorite recipes and I crave it at least once a week.

This recipe can be fully prepared and kept in an airtight container in the fridge and served within 2 hours.

Serves 4

Ingredients:
2 c. green cabbage, sliced as thinly as possible
1 large, ripe tomato (or 2 plum tomatoes), cut into 1/2-inch cubes
1 small bunch watercress, washed & dried
1/4 c. unsalted roasted peanuts, chopped
2 T. dried unsweetened coconut
4 T. fresh lime juice (no substitutions)
1/3 c. grated fresh ginger
1 T. light brown sugar
2 t. kosher salt, or to taste
2 T. toasted sesame seeds

To prepare:

Cut off and discard the bottom 1/2″ of the watercress stems, then chop the entire bunch, including the remaining stems, into 1″ pieces. Transfer to a medium bowl and add the cabbage, tomato, peanuts, and coconut.

In a small bowl, combine the lime juice, ginger, and sugar, stirring well until the sugar dissolves. Pour the dressing over the salad and toss to coat the vegetables. Sprinkle the salad with sesame seeds and serve at room temperature, or refrigerate up to 2 hours and serve chilled.

Note: For a delicious alternative to watercress, substitute fresh baby spinach.

Panzanella

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Panzanella

Only the Italians could turn stale bread into something this wonderful. This is one of the best examples of why I love Mediterranean cooking: there’s virtually no limit to the possible variations on this versatile salad. Consider adding such optional ingredients as capers, peppers, cucumbers, olives, or crunchy ribbons of romaine lettuce to your panzanella.

Serves 4

Ingredients:
8 oz. very dry, unsalted Italian bread
Warm water for soaking bread (about a cup)
3-4 large ripe tomatoes, seeded and cut into cubes or wedges
3-4 fresh garlic cloves, chopped
1 medium red onion, thinly sliced
1/3 to 1/2 c. fresh basil, coarsely chopped
1/3 c. extra virgin olive oil
2 T. red wine vinegar
salt and pepper

To prepare:

Break the bread into pieces and put into a bowl. Cover the bread with the warm water and soak it for just a few minutes, until softened, then squeeze it dry with your hands and crumble into a serving bowl or onto a deep platter.

Arrange the tomatoes, onions, garlic, and basil over the top of the bread. In a separate small bowl, combine olive oil, vinegar, and salt. Whisk the dressing and pour it over the salad. Season the panzanella with additional salt and pepper if desired, and serve. What could be easier?

Note: For a perfect Tuscan Panzanella, the bread must be unsalted and very dry. This recipe can be savored within minutes of being dressed, unlike the American toasted crouton version which has to marinate for an hour.

Roasted Beets with Curry Dressing

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Roasted Beets with Curry Dressing

Watch this recipe online
.

Ingredients:
6 medium beets, roasted (see method below)

Dressing ingredients:
2 cloves garlic, crushed
2 T. vegan (or dairy) yogurt
2 T. vegan mayo
4 t. curry powder
3 T. fresh lemon juice
10 T. olive oil (about 1/3-1/2 C.)
4 T. chopped cilantro, for garnish

Preheat the oven to 375 degrees. Scrub, trim, and wrap beets individually in foil. Place the wrapped beets in a shallow pan and roast until tender, about 30-45 minutes depending upon the size of your beets. To test doneness, a sharp kitchen paring knife should pierce through the foil easily. Set the beets aside to cool.

Put all dressing ingredients except the oil into a bowl and whisk to combine. Now whisk in the oil to emulsify.

Unwrap the cooled beets and rub away the skins, then slice them into wedges and place into a serving dish. Spoon the curry dressing over the beets, sprinkle with chopped cilantro, and serve at room temperature.

Special Note:
Some people don’t like to prepare fresh beets because of the staining juices, but wearing latex or vinyl gloves will protect your hands and preparing the beets on a covered surface will protect your cutting board. I often roast beets without wrapping and use them skin included. Whatever method you use, beets are well worth the effort.

Tofu-Lime Salad Dressing

Tofu-Lime Salad Dressing

Smooth as silk, this easy and delicious dressing gets its zip from fresh ginger, garlic, and lime juice. Try this over thinly sliced red cabbage, red onion, grated carrot, and shelled edamame. This dressing goes fast, so consider making a double recipe. Warning: do not use bottled lime juice. It won’t give you good tasting results.

Makes 2 cups

Ingredients:
3 cloves garlic, peeled
2 T. coarsely chopped ginger
1/3 c. lime juice (about 3 limes)
8 oz. silken tofu
¾ c. good quality vegetable oil (like expeller-pressed canola)
2-3 T. cane sugar
Salt and pepper to taste

To prepare:
In a food processor, process the garlic and ginger into a fine chop. With the machine running, add the lime juice, then add the tofu and, with the processor running, slowly add the oil. Add salt and pepper to taste. Transfer to a container and chill until ready to use. This dressing will keep for up to a week stored in the refrigerator.