Tag Archives: vegan

Cauliflower Couscous

This is like fools gold! The texture, flavor, and color is so close to the wheat alternative you won’t even know this is a veggie. Eating healthy isn’t so hard at all.

This is like fools gold! The texture, flavor, and color is so close to the wheat alternative you won’t even know your eating a veggie. Healthy isn’t so hard at all.

1 large head Cauliflower-blitz in the food processor fit with blade attachment (or grate with a hand grater until vegetable resembles wet sand)

3 tablespoons Olive Oil

1 Shallot-sliced

Heat oil in a large frying pan.

Saute’ shallot until soft.

Add Cauliflower and sauté for 5 minutes or until hot throughout.

Add Sea Salt and Pepper and toss well.

Pour into large bowl and mix in:

Raisins or sultanas

Dried cherries

Dried Apricots

2 fresh Figs –chopped

top with:

a handful chopped  Parsley

a handful of chopped Coriander/Cilantro

a handful of Toasted Almonds

and  a handful or Pomegranate Seeds

Toss well

Serve and enjoy !


Microgreen Salad

Younger, and more nutritious than their mature selves, Micro greens come in many different varieties of lettuces and herbs. They may be a bit more expensive but you will like the vibrancy of their taste as well as the simplicity in your preparation.

Younger, and more nutritious than their mature selves, Micro greens come in many different varieties of lettuces and herbs. They may be a bit more expensive but you will like the vibrancy of their taste as well as the simplicity in your preparation.

1 Carton of Micro greens-I like kale, arugula, and the beet greens- pick one

10 heirloom cherry tomatoes-cut in half

sea salt

Fresh cracked pepper

Wedge of lemon

Zest of lemon

Sprinkle of toasted almond slices

1 tablespoon Olive oil or truffle oil

Toast your almonds and set aside.

In a small bowl, add greens, and tomatoes.

Squeeze lemon ,add zest. Toss with oil, salt and pepper.

Sprinkle with almonds.

Serve.

Enjoy !!


Peppermint Patties

Homemade Chocolate Confections, theres nothing better !

2 1/4 cups confectioners sugar with extra for dusting

1  1/2 tablespoons light corn syrup

1  1/2 tablespoons water

1/2 teaspoon pure peppermint extract

1 tablespoon vegetable shortening

10 ounces 70%  bittersweet chocolate, coarsely chopped

parchment paper

rolling pin

1-inch round cookie cutter I used a large metal icing tip

digital thermometer

rubber glove for handling chocolates after they are cooled

peppermint crème

Beat  2  1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer  at medium speed until just combined.

Knead on a work surface dusted with remaining   1/4 cup confectioners sugar until smooth.

Roll out between 2 sheets of parchment paper until desired thickness – 1/4 inch is good or a bit less.

let air dry for a few hours.

Dust both sides with confectionary sugar and cut into shapes and place on parchment paper.

 

Temper Chocolate

You have to do a heat –cool- reheat method to temper the chocolate. Tempering chocolate gives it the shine and the snap when it’s cool.

The easiest way I have learned is to use the microwave and a digital thermometer.

Nuke   1 ¼   cup of chocolate on low in increments of 15 seconds until chocolate is melted and reaches no higher temp that 45c.(112 f)

Carefully stir with a rubber spatula, avoiding scraping the down sides of the bowl.

Remove from microwave and add the remaining ¼ cup chocolate

Stir frequently until chocolate temp reduces to 27c(80f) -this will take some time.

When chocolate reaches 27 c (80f)

Remove patties from freezer and set aside

Nuke chocolate in increments of 3 seconds stirring and checking the temp after each increment until you get to 32c(88f). it will be fast.

When you have reached 32c  (88f), you are ready to dip

Using 2 forks to hold the patty, dip into chocolate  and place them on parchment paper to cool.

Work fast .

If chocolate gets too cool microwave in 3 second increments and bring it back to 32 c.

To avoid fingerprints on finished chocolates ,wear a rubber glove when handling chocolate .

Store chocolate in airtight container.


Hummus

Making homemade Hummus is well worth the small task. Its simple and it always tastes better than store bought

In a Cusinart

  • 1 ½  Cups Cooked chickpeas
  • 2 tablespoons Tahini
  • 2 small cloves Garlic
  • 3 tablespoons Olive Oil
  • Juice of half Lemon
  • Pinch Salt

A  small squeeze of  fresh Orange Juice-( ¼ of an orange)

Whirl all ingredients in Cusinart.

 Season to Taste with salt. Chill. Drizzle with olive oil and sprinkle with Paprika to serve.