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Lactose Free, Recipes, Rice Dishes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Haricots Verts and Freekeh with Minty Tahini Dressing

April 11, 2015

Freekeh, an unusual grain with a novel name! The first time it caught my attention was in Berkeley at the Pasta Store. I like cooking with many different types of grains. They make interesting side dishes, and in this case, a great salad. The name Freekeh is a process which means “to rub” in Arabic. The wheat is harvested when young and green then roasted, dried and rubbed. It has a subtle smokey flavor and a pleasant, chewy texture. It’s delicious.

Freekeh looks a bit like bulgur once it is cooked. In fact, if you can’t find freekeh, you could substitute bulgur but freekeh has a chewier texture and more interesting flavor.

I included Madagascar pink rice in my salad. I love the color and texture it added to the salad. This beautiful rice cooks in just 20 minutes.

Fresh herbs are scattered over the salad just before serving.

I am a big fan of any dressing that contains tahini and lemon juice!

This salad is so good I made it three times in a one week period. I packed it up for my work lunch and tossed the beans, freekeh, rice and walnuts with the dressing just before I sat down to eat.

Haricots Verts and Freekeh with Minty Tahini Dressing

Adapted from Bon Appetit

Serves 2

Ingredients

1/4 cup cracked or uncracked freekeh, rinsed

1 cup Madagascar pink rice (optional)

6 ounces haricots verts, trimmed

1 very small garlic clove, finely grated (I used my microplane zester)

2 – 3 tablespoons fresh lemon juice

2 tablespoons olive oil

2 tablespoons tahini

1 teaspoon finely chopped fresh mint (or 1/2 teaspoon dried mint)

1/2 teaspoon pure maple syrup

2 tablespoons coarsely chopped walnuts (I baked them in the toaster oven for 5 minutes)

a few sprigs of dill, cilantro, flat leaf parsley

crushed red pepper flakes

Preparation

Cook freekeh in a medium saucepan of salted simmering water until al dente, 12 – 15 minutes (uncracked freekeh will take longer to cook, 30 minutes or so). Drain and rinse under cold water; set aside. You will not use all the freekeh for the salad.

Cook Madagascar pink rice if using, following directions on package. (I make 1 cup of rice at a time and serve leftover rice with mock chicken tofu the following day).

Cook haricots verts in a medium pot of boiling salted water until crisp-tender, about 3 minutes (very thin haricots verts may take just 2 minutes to cook). Drain and transfer to a large bowl of ice water; let cool. Drain and pat dry.

Whisk garlic, 2 tablespoons lemon juice, oil, tahini, mint, maple syrup, and 1 tablespoon water in a medium bowl; season with salt. Taste, add more lemon juice if desired.

In a large bowl, stir together 1/4 cup each, cooked freekeh and pink rice if using (use more freekeh if you skip the pink rice). Add green beans and toss with enough dressing to coat everything nicely. Season with salt. Divide on to two plates, top with toasted walnuts, small sprigs of dill, tender leaves of cilantro and parsley. Sprinkle crushed red pepper flakes over the salad and serve.

Lactose Free, Recipes, Soups, Vegan, Vegetarian

Golden Soup

February 9, 2015

Bonnie Mandoe, a former Maui resident, published her cookbook Vegetarian Nights: Fresh From Hawaii in 1994. It is still one of my favorites. Her recipes are very simple to make, and full of rich flavors. I recall ordering a veggie burger many, many, years ago at Maui Coffee Roasters, which still exists today. The burger was topped with green chile pesto, a recipe found in her cookbook. It made that burger so special. One of Bonnie’s dishes that I have made many times is her delicious Golden Soup. Golden from turmeric and nutritional yeast, it’s a breeze to make. You can find nutritional yeast in the bulk section of your favorite health food store. I love it. I always have some in my pantry and use it to make mock chicken tofu as well.

Red lentils are usually orange in color. They don’t hold their shape well, and are best suited to thicken soups, as is the case with this recipe. So don’t be disappointed when this happens, it’s part of the plan.

Lots of tasty vegetables go into the soup, beautiful orange carrots, celery and creamy potatoes. I’ve made this soup Bonnie’s way, using vegetable bouillon cubes however this time I used chicken broth because I didn’t have the bouillon cubes in the pantry. So that means it isn’t a vegetarian soup, but you can easily make it the original way for a vegan meal. Also feel free to add cup of diced zucchini once the potatoes have cooked through a bit. Simmer for another 5 minutes or until the potatoes are just perfectly cooked. Add the parsley and nutritional yeast.

Golden Soup

Adapted from Vegetarian Nights cookbook

6 Servings

Ingredients

3 cups water if using chicken broth

2 cans (14 oz.) chicken broth or 2 vegetable bouillon cubes combined with 6 1/2 cups water

1 cup diced onion

1 garlic clove, pressed

1/2 teaspoon turmeric

1 bay leaf

1 cup red lentils

1 cup diced celery

1 1/2 cups diced carrot

1 cup diced potato (I like to use Yukon Golds)

2 tablespoons minced parsley

1/4 cup nutritional yeast

salt and pepper

Preparation

Bring water and chicken broth or water and bouillon cubes to a boil. Turn the heat down to a simmer and add the onion, garlic, turmeric and bay leaf to the pot. Continue to simmer for 10 minutes.

Wash the lentils thoroughly in several changes of water until they stop foaming. Drain and add to the soup, along with the celery, carrots, and potatoes. Simmer another 10 minutes, or until the potatoes are just tender. The cooking time will depend upon how large or small you cube your potatoes. I go for a fairly small cubes for this particular recipe.

Add the parsley and whisk in the nutritional yeast. Season to taste with kosher salt and freshly ground pepper.

Appetizers, Chicken, Dinner, Fish, Lactose Free, Recipes, Sauces, Vegan, Vegetarian

Avocado-Lime Sauce Vierge

January 31, 2015

This fantastic recipe from Bon Appetit is a winner. Sauce Vierge is a French sauce literally meaning virgin sauce because it is not cooked. There are so many variations, often using tomatoes as the base of the sauce. The main ingredients found in most of the recipes are olive oil, fresh herbs and lemon juice. This recipe includes luscious avocado, the juice and pulp of a lime, and jalapeño pepper. Brilliant!

The original recipe calls for 1/2 cup olive oil and a half of an avocado. I switched it around a bit and used a whole avocado and 1/4 cup of olive oil. I don’t care for sauces or dressings that are heavy on the oil so this worked out perfectly.

The article suggests serving this sauce with grilled fish, roast chicken, or huevos rancheros. We served it with a roast chicken and dipped tortilla chips in the leftover sauce the following day. It was so good, I made more right away.

Avocado – Lime Sauce Vierge

Makes about 1 1/2 cups

Adapted from Bon Appetit

Ingredients

1 medium avocado, pitted, diced

1/4 cup extra-virgin olive oil

1 small jalapeño, seeded, finely chopped

1 small garlic clove, finely chopped

1 teaspoon finely chopped shallot

1 – 2 limes, halved (our limes from the garden are large and juicy so I used just 1 lime, taste as you go)

2 tablespoons chopped fresh basil

1 tablespoon coarsely chopped fresh cilantro leaves

sea salt and freshly ground black pepper

Preparation

Dice avocado and place in a medium bowl. Coarsely crush some of the avocado. Stir in olive oil, jalapeño, garlic, and shallot. Squeeze limes into avocado mixture. Using a spoon, scrape pulp out of limes into mixture. Stir to combine. Do Ahead: Sauce can be made a few days in advance. Press a piece of plastic wrap directly on surface of sauce. Cover and refrigerate. Bring sauce to room temperature before continuing.

Stir basil and cilantro into sauce just before serving. Season with salt and pepper. Drizzle with extra olive oil if desired.

Dinner, Lactose Free, Recipes, Tofu, Vegan, Vegetarian

Sesame Tofu

December 15, 2014

I’m always thinking of new ways to prepare tofu. It’s far more versatile than most people realize, which is one reason I just love it! Sliced and sprinkled with fresh ginger, green onions and a drizzle of soy sauce, baked with herbs, sprinkled with nutritional yeast, or pan-fried in a number of ways, tofu is one of my favorite foods. Roasted sesame seeds are another favorite food of mine, and combined with tofu, they can be transformed into the perfect meal.

Extra firm tofu, water pressed out (I love my TofuXpress) is most important for this recipe. Served with brown rice and a crunchy chopped salad, tofu skeptics will be thoroughly surprised at how satisfying this meal can be. Try it! If you do not have a TofuXpress, drain your tofu between a clean, lint free kitchen towel or a thick layer of paper towels. Place a cutting board over the top with a few canned goods, a book or a heavy skillet for about 1/2 hour.

A quick dip in the marinade, then pan-fried until the sesame seeds are super fragrant and crunchy, this is a quick, savory and simple dish. It keeps well for a few days and is a tasty home lunch.

Sesame Tofu

Serves 2 as a main dish

Ingredients

1 14 ounce package extra firm tofu, drained and water pressed out (Wildwood extra firm is recommended)

4 tablespoons lite soy sauce (Kikkoman recommended)

1 1/2 tablespoons sesame oil (Kadoya recommended)

2 teaspoons finely minced garlic

2 teaspoons finely minced fresh ginger root

1/2 cup roasted sesame seeds, white and black mixed

1 tablespoon corn starch

Preparation

Slice pressed tofu into seven even slabs, or just under 3/4 inches thick. Slice each piece in half, lengthwise. Place on a paper towel while you make the marinade.

Combine soy sauce, sesame oil, garlic and ginger in a 9 x 9 inch baking dish. Place tofu slices in dish, in a single layer. Turn to coat all sides of tofu. This may take just a few minutes.

Transfer the tofu slices to a plate and cut each piece in half, crosswise, to make shorter sticks.

Mix 1/2 cup sesame seeds with corn starch in a shallow bowl or plate. Place a few pieces of tofu in the sesame seed mixture and press gently to coat both the top and bottom. Remove to a plate and continue to coat all of the tofu.

Heat a tablespoon of canola oil over medium heat in a skillet large enough to hold all tofu pieces in a single layer. Once the oil is hot, gently place tofu in the skillet. Cook the tofu until nicely browned, about 5 minutes, adjusting the heat as needed. Check a piece to make sure the sesame seeds and garlic are not burning. Turn the tofu pieces over to brown the other side for another 4 – 5 minutes or so. I find it best to use a thin spatula to turn the pieces. Just be careful when doing so as the sesame seeds have a tendency to fall off. I quickly browned the two sides that are not coated with sesame seeds, by turning the pieces on their side for just a minute.

Serve warm with brown rice and a chopped salad. If you have leftovers, the tofu keeps well for at least 3 days.

Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Vinegar-Roasted Beets

November 2, 2014

I’ve always loved roasted beets. I was looking for something a little different from what I have done in the past. These beets are infused with a tangy-sweet flavor after being roasted in vinegar with fresh herbs. They emerge from the oven perfectly seasoned and add beautiful color to any salad. The beets are moist, tender, and as Chef Jaime Malone says “they are dressed from within.”

Mana Foods had some pretty golden beets, so with this recipe in mind, I brought a few home and popped them in the oven.

So simple. Rice vinegar, water, salt, a bit of sugar and some herbs and garlic. It takes just 5 minutes hands on time while the remainder is spent in the oven (I used my toaster oven).

You could eat the beets alone, with a drizzle of good olive oil and some Maldon sea salt and pepper. I made a big salad with some homegrown tomatoes and crunchy cucumbers, sprinkled a bit of feta cheese over the salad, and used my favorite dressing.

Vinegar-Roasted Beets

Food & Wine Magazine

Ingredients

1 1/4 cups rice vinegar (unseasoned)

1 1/4 cups water

1 tablespoon sugar

1 tablespoon kosher salt

1 1/2 pounds small beets

2 thyme sprigs

2 garlic cloves, crushed

1 bay leaf

Preparation

Preheat the oven to 425°. In a large, deep oven proof baking dish, whisk the vinegar with the water, sugar and kosher salt. Add the beets, thyme, garlic and bay leaf. Cover the baking dish with heavy-duty foil and roast for about 50 – 60 minutes, until tender, turning halfway through the cooking time. Remove the beets from the baking dish, and let cool completely, then peel and slice into rounds or wedges.

*If you have a toaster oven that will accommodate the baking dish, by all means use it. There’s no need to pre-heat the toaster oven.

Dinner, Italian, Lactose Free, Pasta, Recipes, Side Dishes, Vegan, Vegetarian

Cherry Tomato Vinaigrette

October 12, 2014

Summer is officially over yet this record hot weather will be with us for at least another month. Nevertheless, it hasn’t deterred me from baking brownies or simmering short ribs for 2 1/2 hours in the oven, but it does bring to mind meals that can be prepared in a jiffy, like this simple tomato sauce.

Though the recipe refers to this as a vinaigrette, it is also referred to as a condiment and as such, is equally delicious on grilled sourdough bread, or grilled chicken, pork or fish. It adds beautiful color to all these dishes. I love serving the tomatoes on thin capellini noodles for a summery lunch or dinner.

Cherry Tomato Vinaigrette

Bon Appetit Magazine

Serves 2

Ingredients

1 pint cherry tomatoes

3 tablespoons olive oil, divided

1 shallot, finely chopped

1 tablespoon red wine vinegar

2 tablespoons finely chopped chives

crumbled feta (optional)

Preparation

Cut half of the cherry tomatoes in half.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the shallot, and cook, stirring often until softened, about 4 minutes.

Add halved and whole tomatoes to the pan and cook, stirring occasionally, until beginning to release juices, about 4 – 6 minutes. Crush some of the tomatoes with the back of spoon.

Add 1 tablespoon vinegar and remaining 2 tablespoons olive oil; season with kosher salt and pepper. Serve warm or at room temperature; add chives just before serving and sprinkle with feta cheese.

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Haricots Verts and Freekeh with Minty Tahini Dressing

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Golden Soup

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Avocado-Lime Sauce Vierge

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Sesame Tofu

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Vinegar-Roasted Beets

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Cherry Tomato Vinaigrette

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