Tag: vegan

Rainbow Chard, Meyer Lemon and Dill Orzo

Ingredients: 1 cup orzo 15 oz (canned) cannellini beans, drained 1 large bunch of rainbow chard or Swiss chard, stems and leaves chopped (separate the stems and leaves) 3 cloves garlic, minced 1 small red onion, cut into half-moon sliced 1/4 cup chopped dill 3/4 (loose) cup Italian or curly […]

Cuban Inspired Cranberry Sauce

Ingredients: 2 cups cranberries 1/4 cup homemade vanilla infused rum 1/4 cup sour orange juice 1 cup light brown sugar 1 cinnamon stick Directions: Simmer in a small pot until the cranberries pop and the mixture thickens, stirring occasionally. Remove cinnamon stick. Serve hot, cold or at room temperature. It […]

Moros y Cristianos (Cuban-style Rice and Beans)

Ingredients: 1 white onion, diced 2 cubanelle peppers, diced 4-5 cloves garlic, minced 2 oz can tomato paste 2-15 oz cans black beans (do not drain!) 1 teaspoon oregano 1/2 teaspoon cumin 2 bay leaves 2 tablespoons red wine vinegar salt freshly ground black pepper 2 1/2 cups cooked white […]

Ras el Hanout Spiced Cauliflower with Tomato, Beans and Couscous

Ingredients: 6 oz dried couscous 1 medium-large cauliflower, cut into small florets 1 onion, cut into half moons 10 oz canned tomatoes with green chiles 14 oz canned Great Northern Beans, drained 1 tablespoon ras el hanout 1 tablespoon nonpareil capers freshly ground black pepper fresh flat-leaf parsley for garnish […]

Sambal Eggplant with Oyster Mushrooms and Spinach

Ingredients: 3 cloves garlic, minced 1 small onion, chopped 5 baby eggplants, cut into 1 1/2-inch planks 1 1/2 lbs oyster mushrooms, stem removed and separated into small pieces 1 lb baby spinach 1 1/2 tablespoons sambal oelek Directions: Saute the garlic, onion, and eggplant in a small amount of […]

Cauliflower Salad with Marinated Artichokes and Olives

Ingredients: 1 large head cauliflower, cut into florets 1/4 cup sliced kalamata olives (in brine) 1 jarred marinated artichoke, chopped 1 small red onion, chopped 1 stalk celery, diced 1 cubanelle pepper, diced 1 large handful curly parsley, chopped 1/4 cup marinade from the artichoke jar juice of 1 lemon […]

Spicy Kohl Slaw

Ingredients: 2 medium-large bulbs kohlrabi, cut into matchsticks 1 baby cucumber, spiralized 1 baby yellow squash, spiralized 1 baby zucchini, spiralized 1/4 cup rice vinegar 2-3 tablespoons shichimi togarashi sea salt Directions: Place all ingredients in a medium bowl, toss to evenly distribute all ingredients. Refrigerate at least 1 hour […]

Espresso Chocolate Syrup

Ingredients: 1 espresso (40 ml, about 1 1/4 oz)* 1/2 cup water 1/4 cup sugar 1/3 cup unsweetened cocoa powder Directions: Bring espresso, water and sugar to a boil, whisking until sugar is dissolved. Whisk in cocoa and continue to whisk until thickened. Allow to cool. Can be made and […]

Peach Blueberry Lemon Verbena Jam

Ingredients: 4 cups lightly crushed peaches 2/3 cup blueberries, lightly crushed 3 tablespoons instant pectin* 2 cups sugar 3 tablespoons bottled lemon juice 3 tablespoons chiffonade lemon verbena** Directions: Evenly sprinkle the bottom of the Ball Jam Maker with the pectin. Spoon the fruit in a relatively even layer over […]

Rainbow Summer Spicy Slaw

Ingredients: 2 cups shredded red cabbage 1 1/2 cups matchsticked carrots 3/4 cup chopped sugar snap peas 4 scallions, chopped (green parts only) 1/4 cup chopped red onion 1 1/2 tablespoons shichimi togarashi (seven flavored Japanese spice mix) 3 tablespoons rice vinegar 1/2 teaspoon toasted sesame oil Directions: Toss all […]