Archive For The “Recipe” Category
Simple, but thoughtful vegetable salads are one of my favorite things to both make and eat. I love pairing two or three vegetables together with a simple dressing that lets the produce shine. I especially like taking an ethnic influence to marry the flavors, like I did in this Japanese combination.
I make chopped salads just about everyday. They are a great way to enjoy vegetables. I love leafy green salads, but sometimes I would rather skip the greens and focus on other veggies.
Pesto is a crowd pleaser. It’s truly greater than the sum of it’s parts. The combination of flavors and its divine texture make it one of my favorite sauces. It’s commonly available in the refrigerator section of grocery store, but those pestos are never very good. It’s a very rewarding experience to make it yourself.
Tough it appears to be a healthy addition to ones diet, it’s generally loaded with various fatty ingredients to give it a creamy texture. My avocado pesto is a whole foods plant-based answer to the classic recipe.
I have probably enjoyed more kale in the last year, than all my previous years combined. Kale is a nutritious and delicious vegetable that is gaining popularity among people looking to add healthy foods to their diet. Kale can be prepared in many ways, but to preserve as many nutrients as possible, I try to enjoy it raw.
Kale Family Values
Wild grassy kale, the ancestor of today’s big leafy green kale, is the mother of the entire cabbage family.
Expanding on the concept of the Dragon Bowl I talked about a few weeks ago, I’m going to post more recipes that might inspire you to build a your own. The vegetables and grains are the easy part, but not everyone has a repertoire of dressings and sauces to make their sauteed spinach and brown rice into a meal. So, here is a fantastic sauce recipe! I consider all the ingredients pantry items, which means you can most likely make this sauce even when you think you’re overdue for a trip to the market.
High Raw
The other night, I made a Thai inspired “Bangkok” Bowl with this almond sauce. Peanut sauce would have been a more obvious choice, but I wanted to make the sauce using more raw ingredients.
Last weekend’s snow prompted me to make this warming stew. With a freshly made batch of harissa in my fridge, this nutritious and flavorful dish took only 20 minutes of active cooking time.
This dish is a classic Tunisian breakfast favorite. It’s interesting how many traditional cuisines have such savory and robust foods for breakfast. Although we celebrate the start of the day with some fairly hearty breakfasts in Santa Fe, like with chile smothered breakfast burritos, I think most people like to ease their appetite awake with more simple fare. Either way, this stew is delish, no matter what meal you decide to enjoy it.
Harissa is a North African chile paste that seasons everything it touches a delightful spice. It is most commonly found in Tunisia, and can be found at ethnic markets. Why not make this tasty condiment yourself and leave the sodium and other questionable additives at the factory?
Harissa is a blend of chiles, spices, garlic and olive oil. It’s traditionally used to liven up soups, stews, grilled eggplant and couscous.
Tuesday was the first spring-like day of the year. I decided to make a raw soup to celebrate the changing of the seasons. I have been looking forward to making this recipe all winter, and the weather finally gave me a reason to make it. Only two days later, it’s snowing. Oh Santa Fe, you keep us guessing!
This soup is an adaptation of a traditional Moroccan soup, not a contemporary raw food recipe. Semantics are an interesting thing, however, in Morocco they refer this dish as a salad.
Being a vegetarian for many years, hummus has always been one of my staple foods. Packaged hummus is never as good as the kind you can make at home. I learned this early on when I was in college. When made from scratch, hummus can be one of the most delicious, economical and healthy recipes in your repertoire.
Classic Hummus
Hummus is the Arabic word for “garbanzo bean”. The dish that we refer to as hummus, is a middle eastern dish of pureed garbanzo beans with ground sesame seed butter and seasonings.
In the Dragon Bowl recipe I posted the other day, I mentioned you might have leftover Dragon Dressing. If you didn’t see this post, the dressing is a Japanese inspired creamy tahini vinaigrette.
Many dressings can be made in advance and stored for week or so. I suggest using dressings that contain raw ginger and garlic within 5 days.
Today’s recipe is a “time to clean out the refrigerator” champion. The ingredients are extremely flexible, and help use up odds and ends that may have seen better days. It’s nice to have a few “go-to” recipes like this one. This is a great way to use up a varied mixture of winter vegetables.
This is a two part recipe. The first part is a mixture of roasted vegetables, the second part is a curried tomato sauce. This is a fairly quick preparation: get the veggies in the oven, then make the sauce. Everything finishes cooking about the same time.
