Wednesday, July 30, 2014

Vegan Paella!




























I have always loved Spanish food and Paella is a classic and comforting dish usually made with lots of seafood. I've been tweaking this recipe for a while and I think this gluten free and vegan version is a great interpretation of the classic, retaining what I love most about Spanish flavors. Super lemony and light, this dish is perfect for using up all those lovely squash, tomatoes and corn from the summer farm stand.

Summer Vegan Paella:

Ingredients

  • 3 TBSP olive oil
  • 1 small onion
  • 2 cloves garlic, peeled and minced
  • 1/2 cup gluten free, vegan vegetable broth
  • 2 small heirloom tomatoes, chopped
  • 2 zucchini or a mix of patty pan, yellow and green squash, chopped
  • 1 ear fresh corn, steamed for 10 minutes and cut from cob
  • 1 can artichoke hearts in water, drained and chopped
  • 2 TBSP white wine
  • 2 TBSP lemon juice
  • 1 tsp lemon rind
  • 1 TBSP turmeric
  • 8-10 fresh parsley leaves chopped
  • 2 packs frozen organic jasmine rice, microwaved or 3 1/2 cups prepared jasmine rice
  • sea salt and freshly ground pepper to taste
Instructions

  1. In a large, shallow saute pan or wok, heat olive oil under medium heat and saute onion for 5-7 minutes, until translucent. Add garlic and saute 2 minutes more until golden.
  2. Add squash and saute for 4-5 minutes until slightly softened.
  3. Add prepared rice, artichoke hearts and cooked corn along with wine and broth. Toss to combine.
  4. Add lemon juice and rind along with turmeric, parsley, salt, pepper and tomatoes. Rice will thicken and become creamy. Turn up heat to medium/high and saute until there is a bit of golden crust on rice and broth is absorbed.
  5. Serve with fresh lemon wedges
Serves 4-6

Wednesday, July 16, 2014

Herb Garden Deviled Eggs




























This is one of my fave dishes for entertaining because who the heck doesn't love a deviled egg? This recipe has a little tangy twist via the mixed fresh herbs, scallion and mustard as opposed to the traditional horseradish. I use free range, organic, certified humane eggs for the best possible quality. A great way to use up those abundant fresh herbs in your garden!

Herb Garden Deviled Eggs:

Ingredients
  • 6 organic, free range eggs
  • 1/3 cup light mayonnaise
  • 1 tsp Dijon mustard
  • 1 TBSP minced scallion (plus extra for garnish if desired)
  • 1/2 cup mixed fresh herb leaves (I use dill, thyme, parsley and basil)
  • sea salt and pepper to taste

Instructions
  1. Place eggs in a medium saucepan and fill with water to cover the eggs by an inch or so. Bring to a boil, then turn off heat and cover for ten minutes. Drain and rinse with cool water for a few minutes and peel immediately.
  2. Slice eggs in half and bend them gently to pop the yolks out into a medium mixing bowl. 
  3. Finely mince the fresh herbs and add them to the yolks.
  4. Add the remaining ingredients and beat with an electric mixer on high until fluffy.
  5. Using a small spoon, scoop about a tablespoon of filling into each egg white and top with minced scallion or chives.

Serves 4





Tuesday, July 8, 2014

Mediterranean Kale and Polenta!



























Ok so I'm a bad hippie, I've never had a kale salad or kale chips in my life! I do however find kale a super nutritious, versatile and tasty green that I eat almost every day. If you're afraid of kale then this recipe might be the one you try. It's a simple saute using lot's of garlic and Mediterranean flavors tossed with fresh from the garden tomatoes served on top of creamy, organic, gluten free polenta. This dish is so light, summery and comforting, I can't wait to make it again. It also happens to be totally vegan! Enjoy!

Mediterranean Kale and Polenta:

Ingredients

  • 3 TBSP extra virgin olive oil
  • 3 cloves garlic, peeled and minced
  • 4 cups kale, finely chopped (I use the purple variety)
  • 1 large tomato, chopped (heirloom organic if possible)
  • 1/4 cup pine nuts, toasted
  • 1/4 cup fresh oregano leaves
  • 1/4 cup fresh parsley leaves
  • 1/2 cup fresh basil leaves
  • 1 TBSP vegan margarine (such as Earth Balance)
  • 2-3 TBSP lemon juice (half a lemon)
  • sea salt and freshly ground pepper to taste
  • one batch polenta

Instructions

For the polenta
  • 1 cup polenta (I use De La Estancia which is organic, gluten free and cooks in one minute)
  • 3 cups water
  • 3 TBSP shredded vegan mozzarella cheese (I use Daiya)
  • 1/4 cup unsweetened plain almond milk

  1. Bring the water to a boil in a large saucepan. Slowly pour in polenta, whisking constantly. Polenta will thicken quickly and start to pop. 
  2. Turn down heat to low and let thicken for a few minutes, stirring occasionally so as not to stick to the pan. 
  3. Take off heat and stir in cheese and milk, salt and pepper to taste and set aside.

For the kale

  1. Heat olive oil under medium heat in a saute pan. Add garlic and cook for 2-3 minutes until golden. 
  2. Add kale and saute until wilted, 5-6 minutes. 
  3. Add herbs, salt, pepper and lemon juice and stir until juice is absorbed.
  4. Add margarine and tomatoes and stir just until tomatoes soften a bit, 1-2 minutes
  5. Scoop kale mixture on top of polenta and garnish with toasted pine nuts

Serves 4



Tuesday, July 1, 2014

Easy Artichoke Pesto!



























This artichoke pesto is something I've been making for a few years now. I sooo love anything artichoke related and blended with basil, garlic and lemon makes a perfect base for a creamy, tangy pesto. This can easily be used as a delicious crostini, just spread on toasted bread of your choice and top with a few chopped grape tomatoes...yum!
I mixed the pesto with some prepared gluten free pasta (I used Le Veneziane brand gluten free Pipe Rigate for the photo above) and served it at room temperature. Makes a great bring along vegetarian dish to your July 4th potluck or BBQ! This would also be great as a family meal with some grilled tofu and a fresh green salad.
Happy July 4th!

Artichoke Pesto:

Ingredients

  • 2 cans artichoke hearts in water, drained and woody outer leaves removed
  • 1 1/2 cups basil leaves
  • 3 cloves garlic, peeled and chopped roughly
  • 1/3 cup pine nuts, toasted
  • 1/2 cup olive oil
  • 1/4 cup Pecorino Romano cheese, grated (or a mix of Parmesan and Romano)
  • Juice of 1/2 lemon
  • 1 tsp lemon rind
  • Sea salt and freshly ground pepper to taste

Instructions

  1. Place all ingredients in a food processor and blend until smooth.

Makes about 1 3/4 cups pesto