Pages

Wednesday, September 14, 2011

Late Summer/Early Fall Recipes

Rain then sun, hot then cold, it's hard to keep up with the weather just now.  One minute a nice cold salad feels great and the next you might be wanting a comforting thick soup.  That's when Fast and Easy recipes come in handy so you can make what strikes your fancy at the drop of a hat...

Here are a couple of ideas:


Broccoli & Corn Salad
The amounts in parenthesis are approximate for one person.  
Make as much as you would like.

Broccoli  (1 stalk)
Sweet corn (1/2 ear)
Veganaise or other mayonnaise (2 Tablespoons)
Ume plum paste (1 tsp.)

Peel the stems of the broccoli.  Cut off the end of the stalk where it is the woodiest but keep the rest of the stem.  Chop both the stem and florets.
If using fresh corn on the cob you may steam the corn first and then cut the kernels off the cob.
Bring about an inch of water to a boil in a pot.  Add a steamer basket on top and place the vegetables in it.  Steam for 5-10 minutes until the broccoli is soft and the corn is done.  Remove from the steamer and place in a mixing bowl.  Combine 1 tsp. Ume paste with 2 Tablespoons of Veganaise.  Depending on how much broccoli and corn you use you may need more or less of the dressing.  Mix the dressing with the vegetables well.  

10 minute meal – Pasta Salad delight

This makes a great lunch or anytime quick meal Make as much or as little as you want.  I love a dressing of 1 part Ume vinegar to 2 parts Flax Seed Oil.

green onions
carrots
red onion
kale
snap peas
brown rice fusilli pasta
1 can organic beans (pick your favorite)
Thyme (fresh or dried)
Your favorite salad dressing

Chop equal amounts of each vegetable into small pieces.  While you are cutting the vegetables, bring a pot of water to a boil.  Blanch each vegetable separately and set aside all together in a large bowl.  Using the same pot of water, cook the pasta.  Drain the pasta when cooked and toss with the vegetables.  Add a small amount of beans.  Add your dressing and mix.  Serve on top of the blanched kale instead of mixing it in if you wish.  Sprinkle with Thyme or any other herb you like.

Cauliflower Onion Soup



1 Cauliflower
1 onion
Shoyu or white miso to season
Parsley or Green onion to garnish


Slice the onion, and cut the cauliflower so you can easily break the florets to fit in your soup pot.  Place the vegetables in the pot and cover with good quality water.  Bring to a boil and then turn the heat to low, place the lid and on and simmer for 15 minutes.  Blend in the blender adding seasoning to taste.  Garnish with parsley or green onion.  

Baking Powder Biscuits


2 cups unbleached white flour (or 1 1/2 C. White and 1/2 C. pastry flour)
4 teaspoons non-aluminum Baking Powder
1/2 tsp. sea salt
6 tablespoons oil (safflower, olive or other)
2/3 cup plain soy milk (about)

Pre-heat oven to 450°
Mix the dry ingredients together in a large mixing bowl.
Stir in the oil with a fork.  The dough will be like pebbles.
Add the soymilk to make a soft dough.
Turn out the dough onto a floured surface and knead gently for 30 seconds. Roll out to 1/2 inch to 3/4 inch thickness.
Cut into rounds of desired size and place on greased baking pan
Or cookie sheet with parchment paper on top.
Bake 12-15 minutes.

 

Balsamic Vinegrette on fish

I have also used Apple juice or beer instead of water and apple cider vinegar instead of balsamic. 

1 1/2 lbs. fish
1/4 Cup Fresh parsley leaves, chopped (or use any herb you like)
2 Tablespoons prepared mustard
1/4 Cup Balsamic Vinear
1 Carrot, chopped small
1 Celery, chopped small
1/2 red onion, chopped fine or 2 green onions
1-2 Tablespoons olive oil
1/4 tsp. sea salt

Heat a pan over medium heat and add the oil.  Add the fish and veggies and flip the fish after a couple of minutes to cook each side.  Stir the Vinegar and mustard together and a bit of water if needed to pour over your fish and vegetables.  Sprinkle with salt and herbs.  Cover and simmer on low heat until the fish is cooked through. 

No comments: