2 years ago
Orange-Miso Sauce

From Eating Well.

Orange-Miso Sauce

From EatingWellSummer 2004, The EatingWell Diabetes Cookbook (2005)

Mild, nutty flaxseed oil, the richest plant source of omega-3 fatty acids, provides the perfect base for salty miso and sweet orange juice. This sauce is delightful over grilled eggplant, fish and chicken or used as a salad dressing.

Orange-Miso Sauce Recipe

Ingredients

  • 1/4 cup sweet white miso, (see Ingredient notes)
  • 1 tablespoon orange zest
  • 1/4 cup orange juice
  • 1/4 cup flaxseed oil, (see Ingredient notes) or canola oil
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon rice vinegar
  • 1 teaspoon mirin, (optional)

Preparation

  1. Combine miso, orange zest and juice, oil, ginger, rice vinegar and mirin (if using) in a small bowl and whisk until thoroughly blended.

Tips & Notes

  • Ingredient Notes: Made from fermented soybeans, miso is a common ingredient in Japanese cooking. There are different types of miso, in shades ranging from white and yellow to reddish brown and dark brown. Available at health-food stores and Japanese markets.
  • Flaxseed oil, pressed from flaxseeds, is a valued as a source of omega-3 fatty acids. It is highly perishable, so store in the refrigerator and use as soon as possible. Available at natural-foods stores.
Comments

 

Corn, Arugula & Tomato Salad

From Eating Well.

Corn, Arugula & Tomato Salad

From EatingWellSummer 2004

Fresh corn and tomatoes make an especially attractive and delicious summer salad. Sweet corn balances the peppery arugula and tart tomatoes.

READER’S COMMENT:

"Great salad! But too much oil (much more than necessary). I used 2 tablespoons and next time will use only 1. "

Corn, Arugula & Tomato Salad Recipe

Ingredients

  • 3 tablespoons red-wine vinegar
  • 3 tablespoons minced shallots
  • 6 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 6 cups loosely packed arugula, (about 6 ounces)
  • 2 cups corn kernels, (about 4 ears)
  • 1 1/2 pints cherry tomatoes, halved

Preparation

  1. Combine vinegar and shallots in a large bowl and let stand at room temperature for 10 minutes.
  2. Whisk oil into the vinegar mixture until blended. Season with salt and pepper. Add arugula and toss to coat. Arrange the arugula on serving plates. Add corn and tomatoes to the bowl, toss to coat with the dressing that remains, then spoon the mixture over the arugula and serve.
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Raspberry Vinaigrette

From Eating Well.

Raspberry Vinaigrette

From EatingWellSummer 2004

Mild-tasting grapeseed oil is the ideal foil for fruity raspberry vinegar. This simple dressing offers an especially nice finish for a salad of mixed greens, fresh peaches or berries and chicken. For an exquisite appetizer, drizzle the dressing over melon wedges (or fresh figs) draped with thin slices of prosciutto.

Ingredients

  • 2 tablespoons raspberry vinegar
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/3 cup grapeseed oil, or canola oil

Preparation

  1. Whisk vinegar, salt and pepper in a small bowl. Slowly whisk in oil.
Comments

 

Honey-Mustard Vinaigrette

From Eating Well.

Honey-Mustard Vinaigrette

From EatingWellSummer 2004, The EatingWell Diabetes Cookbook (2005)

Here is a great, all-purpose salad dressing. The pleasing pungency of Dijon mustard makes it a good match for slightly bitter greens, such as escarole, chicory, radicchio or Belgian endive. It also makes an irresistible dipping sauce for crunchy vegetables (especially fennel) and crusty whole-wheat bread.

Ingredients

  • 1 clove garlic, minced
  • 1 tablespoon white-wine vinegar
  • 1 1/2 teaspoons Dijon mustard, (coarse or smooth)
  • 1/2 teaspoon honey
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/3 cup extra-virgin olive oil, or canola oil

Preparation

  1. Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl. Slowly whisk in oil.
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2 years ago
Carrot Chips

From a post on Ask MetaFilter.

Carrot Chips! Slice thin with a mandoline or make long ribbons with a vegetable peeler. Spice as you wish and then dehydrate/crisp in a low oven or dehydrator. Smoked salt makes them almost baconlike in flavor.

(Source: ask.metafilter.com)

Comments

 

2 years ago
Spicy Carrot Soup

From a post on Ask MetaFilter.

Do you have a Vitamix?
I love spicy carrot soup
2 cups (256 g) chopped organic carrots
1 cup (128 g) chopped organic celery
1 tablespoon chopped organic garlic
1 tablespoon organic lemon juice
1 teaspoon Celtic sea salt or Nama Shoyu raw soy sauce
1 small organic jalapeño pepper or
1/4 teaspoon organic cayenne pepper
1/4 teaspoon organic ground cinnamon
preparation: 10 minutes • processing: 2 minutes
yield: 2 cups (480 ml) (2 servings)
1. Place all ingredients into the Vita-Mix
container in the order listed and secure lid.
2. Select Variable 1.
3. Press Start and quickly increase speed
to High.
4. Blend for 2 minutes or until warm.
Serve immediately.
posted by ibakecake at 10:29 AM on March 26

Comments

 

2 years ago
Carrot-Sesame Dressing

Using a high-speed blender would probably result in the smoothest possible dressing. Use your favorite mild-flavored oil if (like me) the idea of otherwise-unspecified “vegetable oil” makes you a bit leery. From a post on Ask MetaFilter.

Carrot Sesame Dressing

½ cup white miso
6 tablespoons vegetable oil
¼ cup packed finely grated peeled carrot
2 tablespoons finely grated peeled ginger
2 tablespoons unseasoned rice vinegar
4 teaspoons toasted sesame seeds
2 teaspoons toasted sesame oil
2 teaspoons honey

Mix everything together in a jar. Seal tightly and shake hard. Use it in a day or two, it doesn’t last long in the fridge.
posted by Splunge at 9:56 AM on March 26

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2 years ago
Chia-Sunflower-Pepita-Sesame Endurance Crackers

These could probably be made raw in the dehydrator.

alittlecooked:

From Oh She Glows.

IMG_7224

Endurance Crackers

These Endurance Crackers are extremely light and crispy while providing long-lasting energy. They are also vegan, gluten-free, soy-free, nut-free, sugar-free, and oil-free to boot! Feel free to change up the seasonings and spices as you wish. Nutritional info follows.

Yield: 22 large crackers

Ingredients:

  • 1/2 cup chia seeds*
  • 1/2 cup sunflower seeds
  • 1/2 cup pepita seeds (or pumpkin seeds)
  • 1/2 cup sesame seeds
  • 1 cup water
  • 1 large garlic clove, finely grated
  • 1 tsp grated sweet onion
  • 1/4 tsp kosher salt, or to taste
  • Herbamare & kelp granules, to taste (optional)

1. Preheat the oven to 325F and line a large baking sheet with parchment paper.

2. In a large bowl, mix the seeds together. In a small bowl, mix the water, grated garlic, and grated onion. Whisk well. Pour the water mixture onto the seeds and stir until thick and combined. Season with salt, and optional Herbamare and Kelp granules, to taste. Add spices or fresh herbs if you wish.

3. Spread the mixture onto the prepared baking sheet with the back of a spoon until it’s less than 1/4 inch thick. Not to worry if a couple parts become too thin, you can just patch them up.

4. Bake at 325F for 30 minutes. Remove from oven, slice into crackers, carefully flip onto other side with a spatula. Bake for another 30 minutes, watching closely after about 25 minutes. The bottoms will be lightly golden in colour. Allow to cool completely on the pan. Store in a container or plastic baggy.

Note: See the bottom of this post for where you can purchase chia seeds.

Nutritional Info: (per cracker, makes 22 large crackers): 77 kcals, 6 grams fat, 4 grams carbs, 0 grams sugar, 3 grams fibre, 3 gram protein.

Cite Arrow via alittlecooked
Comments

 

Spicy Walnut Taco Meat

From Gone Raw.

Spicy Walnut Taco Meat

This is a hearty meat-like recipe that only takes a few minutes to grind and mix. I often take this taco “meat” with me when the family is having a taco night. Pictured here with lettuce leaf, Pico de Gallo, Groovy Guacamole and Macadamia Sour Creme. If I’m planning ahead, I also like to make raw tortillas.

Based on a recipe by Matt Amsden. I’ve cut down on the Nama Shoyu, as this taste was a bit overwhelming for me, and added some cayenne for an extra spicy kick. This recipe is best with soaked walnuts!

Ingredients: 

1½ cup raw walnuts, ground in food processor
1½ teaspoon ground cumin
¾ teaspoon ground coriander
2 teaspoon Nama Shoyu or Braggs
pinch cayenne

Preparation: 

Mix and serve.

From the comments:

  • I used a similar recipe (Ani Phyo’s) tonight but didn’t want it so nut heavy so I used brocolli stems as I forgot I had a head of brocolli in thefridge which was well past its best BUT it made a great taco meat with a small amount of walnuts to top a plain salad. Yum yum yum!

  • I felt this was a bit nut-heavy for me, so I cut it half and half with babybella mushrooms, and and used white pepper instead of the cayenne. Even my non-raw bf was incredibly impressed!

  • So simple and delicious! I had them for dinner last night, as a midmorning meal and then later in the afternoon today. I let diced tomatoes marinate in the nut mixture overnight and they became even more incredible.

  • I used a small bunch of fresh cilantro instead of coriander, one garlic clove, a splash of lime juice, more than a dash of cayenne, and plumb forgot the shoyu and it was still delish - served on a beautiful romaine leaf with sliced tomatoes and avocadoes.
Comments

 

2 years ago
Avocado Halves with Honey and Mint Recipe

From The Daily Meal.

Avocado Halves with Honey and Mint Recipe

If you like avocados you will surely like this recipe; it is simple and straightforward, and the beauty of each ingredient (keep in mind there are only five!) is able to shine. Because of the simplicity of the dish, it is a good idea to round up the best quality of everything you can find – ripe avocados, local honey, and good-quality olive oil. This is great as an appetizer, served before pasta or fish.

INGREDIENTS

  • 1 ripe avocado
  • 1 tablespoon of your favorite honey
  • 1 heaping tablespoon chopped fresh mint
  • ½ teaspoon coarse sea salt
  • 3 tablespoons olive oil
  • Juice of 1 lemon (optional)

DIRECTIONS

Cut the avocado in half lengthwise. Place each half, cut side up, on a serving plate.

In a small bowl, combine the honey, mint, and salt. Whisk in the olive oil 1 tablespoon at a time. Adjust seasoning to taste, adding more olive oil or honey as desired, and lemon juice if using.

Divide mixture between the 2 avocado cavities. Serve immediately.

Recipe Details

Serves 2

This recipe can easily be doubled or tripled to serve more than 2 people.

(Source: thedailymeal.com)

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