vegan Archive

Red Cabbage Slaw with Creamy Avocado Dressing: Recipe Swap

The recipes from our Recipe Swap never cease to surprise me. They’re always odd, or old-fashioned. Sometimes they’re just plain gross.

This month, Christianna from Burwell General Store asked a group of us to re-interpret a recipe for “Coleslaw – Oregon Style.“

I was instantly intrigued by this recipe, as I am an Oregonian. And I happen to love Oregon, a lot. I assumed that an Oregon-style coleslaw would be awesome.

I was quite wrong.

When I looked closely at the recipe, I realized that this coleslaw recipe calls for exactly one cup of sugar. ONE CUP OF SUGAR FOR 2 POUNDS OF CABBAGE. That’s a lot of sugar. It just seems so un-Oregon?

So, my goal for this recipe swap was to help set the record straight. I set out to make an Oregon-style coleslaw that reflects what I know and love about Oregon. I made a coleslaw that’s healthy and light. It’s unique. It’s green (Literally green. The dressing is made out of an avocado and green onions). It doesn’t have any sugar in it whatsoever.

This is my version of Oregon-style coleslaw. If I may say so myself, I think Oregon would be proud.

RED CABBAGE SLAW WITH CREAMY AVOCADO DRESSING
(Adapted from Blackberries and Blood Oranges)

1 small head of red cabbage (or 1/2 of a large head of cabbage)
1 bunch of green onions
1 avocado
1-2 carrots, julienned
1-2 serrano chilies
1/2 cup of cilantro, roughly chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon ground cumin
2 teaspoons lime juice
Salt & pepper, to taste
Optional: Extra avocado for garnish

In a blender or food processor, blend green onions (reserve a few to toss into the slaw), vinegar, chilies, olive oil, lime juice, cumin, avocado and half of the cilantro. Blend until the mixture is smooth and creamy. Season with salt and pepper. (The dressing will be rather thick at this point, so feel free to add extra oil, vinegar, or water until it reaches desired consistency.)

Using a knife or mandoline, slice the cabbage thinly. In a large bowl, toss the cabbage, sliced carrots, and the rest of the cilantro and green onions.

Gently toss the cabbage mixture with the avocado dressing, until coated. Chill for 15 minutes before serving. Prior to serving, squeeze a little extra fresh lime juice over the slaw.

Note: this slaw does not keep well. It is best consumed on the day you make it. However, if you have extra dressing leftover, it can be stored in a sealed jar in the fridge for a few days.

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Roasted Strawberry Vinaigrette

First off, I’d like to thank you all for your support, kind words, and encouragement! I’m so excited to start my new job at Plate & Pitchfork, and your support means a lot.

In all the excitement of preparing for the new job (and training my replacement at the old job), I’ve not had a lot of time to cook. Honestly, I’ve not had a lot of time to do anything (Laundry, housecleaning, etc.). It’s just a busy season in life.

But, I bought a few pints of strawberries at the Montavilla Farmer’s Market last weekend and they sort of forced my hand. I used up some of the strawberries to make Minted Strawberry Shortcakes with Lemony Whipped Cream.

But I was over-zealous in my strawberry purchasing (they looked so good!) and I had a lot of strawberries leftover. They were just sitting in the fridge, begging me to use them. I noticed that a couple of the strawberries were beginning to brown, and I knew I had to do something about it. I couldn’t let them go to waste!

So I roasted the strawberries and then blended them with garlic, olive oil, balsamic vinegar and spices. I transformed the last of my strawberries into a vinaigrette (and a darn good one, at that).

I saved the strawberries and got a delicious salad dressing out of the deal.

It’s a win-win situation.

ROASTED STRAWBERRY VINAIGRETTE
(Slightly Adapted from Glow Kitchen)
Makes 1.5 cups (or so) of vinaigrette.

Ingredients:
1 pint of ripe strawberries (2 cups)
1-2 cloves of garlic
1 tablespoon dijon mustard
1/4 cup olive oil
14 cup balsamic vinegar
1 tablespoon honey
1/2 teaspoon fresh thyme
1/2 teaspoon fresh rosemary
Salt & pepper, to taste

Method:
Preheat the oven to 400 degrees. While the oven is preheating, de-stem the strawberries and slice them in half. Line a baking pan with tinfoil and place the strawberries on the lined baking pan. Bake, until the strawberries are roasted and caramelized, about 20 minutes.

Remove strawberries from the oven and allow to cool. Once cooled, blend the strawberries together with the rest of the ingredients, using a food processor or blender. Blend until smooth. Depending on your preference you can add more olive oil (or water) if the dressing is too thick.

Store the vinaigrette in an airtight container in the fridge. The dressing will keep for a week (or more).

Sriracha & White Bean Dip

I’m a serial snacker.

No, really, it’s a problem. I have a whole drawer in my kitchen that is dedicated to chips, crackers, nuts, and other salty snacks. (Please note: I do not keep chocolate or sweets in the house and my sisters curse me for it.)

If I don’t eat every couple of hours, I get grumpy. My husband calls this hangry: a combination of hungry and angry. It’s not a pretty sight. That being said, I always keep snack food on hand and I like to have an arsenal of good snack recipes. I bookmarked this gem of a recipe a while ago, as I had a lonely can of cannellini beans in the pantry that I wanted to use up. (It should go without saying that I always have a bottle of Sriracha nearby.)

I finally got around to making this dip one afternoon when I was particularly hangry. I didn’t have much snack food in the house and dinnertime was rapidly approaching. Nich was at work and I just didn’t have the energy (or patience) to make dinner. Luckily, I remembered that I had a can of cannellini beans and I managed to muster up the energy to throw the beans (and various other Asian spices) into a food processor. And just like that, I was transported to a world of happy snacking. (Did I make dinner that evening? Nope. Did I eat chips and dip for dinner? You betcha.)

Truthfully, this is hardly a recipe. It’s just a simple bean dip, with the addition of a few key Asian ingredients.

It’s easy, it’s tasty, and it’s absolutely fantastic for staving off hanger. ;) I highly recommend it.

SRIRACHA & WHITE BEAN DIP
(Slightly adapted from White on Rice)

Ingredients:
1 can of cannellini beans, rinsed
1 tablespoon canola (or other neutral) oil
1.5 teaspoons sesame oil
1.5 teaspoons soy sauce
2 tablespoons Sriracha hot sauce
1-2 cloves of garlic, peeled
1/2 teaspoon curry powder
A squirt of fresh squeezed lime juice
Chopped fresh cilantro, for garnish
Optional: You may add water in to thin out the dip or make it smoother.

Method:
Combine all elements in a food processor or blender. Blend until well combined and smooth. You may want to add in water (one tablespoon at a time) and blend until dip is smooth and creamy.

Serve with chips, crackers, or crostini. (I ate the dip with these Adzuki bean chips from Trader Joe’s. SO DELICIOUS.)

DIY Grenadine, Chipotle Lime Salt & The PDX Food Swap

If I had a nickel for every time I started a post with the words “It’s been a busy week!”, I’d have at least fifty cents.

I probably do too much.

However, I happen to love my life and all the crazy things that I’m involved in. I love my job. I love wedding planning. I love being on the board of The Montavilla Farmer’s Market. I love coordinating the PDX food swap. I love working with and writing for Plate & Pitchfork.

And, of course, I love writing this blog.

But as I’ve said before, sometimes life gets in the way of writing (and cooking). I ate out a lot this week, as I had zero time to cook anything. It happens. I’m certainly not complaining, as it was a week full of awesome things such as: the DOC dinner at R. Stuart Wine Bar on Wednesday, the Blazers vs. Grizzlies game on Thursday, The Hunger Games on Friday, and The PDX Food Swap on Sunday.

So, then, I’m going to kill two birds with one stone. Meaning: I’m including two recipes in this post – one for Chipotle Lime Salt and one for Pomegranate Grenadine! I thought these recipes fit well together, as they are each simple DIY projects that would make great additions to any home bar. In addition, I happened to make both of these items for the PDX Food Swap.

The chipotle lime salt is as simple as it sounds: it’s a combination of salt, chipotle powder, and lime zest. It has revolutionized my margarita consumption (I might be drinking a chipotle-salt-rimmed margarita as I type this…) and I cannot wait to try this salt on popcorn, proteins, veggies, and more.

I had no idea that making grenadine was so easy. I’m sort of kicking myself for not making it sooner! This DIY grenadine is thick, sweet, and flavorful. It has a much deeper color than the hot pink grenadine you see in stores (and far fewer preservatives!). I’ve taken to using this grenadine in the place of simple syrup in a few different cocktail recipes, and it’s fantastic. Who needs boring old simple syrup when you have homemade grenadine on hand?!

Lastly, I want to thank everyone who came out to our Spring PDX Food Swap. I’m always amazed by the creativity of the Portland food community, and this event was no exception. I brought chipotle lime salt, grenadine, BBQ sauce, onion jam, and strawberry jam to swap – and I came home with arugula pesto, thai spiced peanut butter cups, kimchi, elderberry liqueur, limoncello, grapefruit marmelade, doug fir jelly, tomato jam, and more! My pantry is exploding with goodness.

So, there you have it – two recipes for the price of one. Life’s a blur, but it’s a good blur.

DIY POMEGRANATE GRENADINE SYRUP
(Adapted from The Kitchn)
Makes approx. 8 oz

1 cup unsweetened pomegranate juice (Pom brand is fine)
1/2 cup granulated sugar

Heat pomegranate juice and sugar in a small saucepan over medium heat. Allow the mixture to gently simmer, stirring occasionally, until the juice has reduce and the syrup is thick enough to coat the back of a spoon (30-40 minutes). Transfer syrup to a clean jar or container and store in the fridge. The syrup should last for 3-4 weeks.

CHIPOTLE LIME SALT
(Adapted from the Cozy Herbivore)

Ingredients:
3-4 tablespoons finely grated zest from organic limes (about 4 large limes)
1 cup quality coarse grain salt (kosher or sea salt)
3 tablespoons ground chipotle peppers

Method:
Preheat oven to 225 degrees. In a large bowl, toss together fresh lime zest and salt, squeezing the salt and zest between your fingers to release the oils from the zest. Mix together with your fingers until fully incorporated.

Line a baking sheet with parchment paper, Silpat, or foil. Bake The lime-salt mixture for 60-70 minutes, or until the zest is completely dried out (and crumbles easily).

Remove mixture from the oven, and allow to cool. In a small bowl, stir together the lime-salt and chipotle powder. Store in an airtight container.

And now you’re ready for a margarita! :)

Beet and Walnut Pesto

No, it isn’t February.

And I’m certainly not celebrating Valentine’s Day a month late.

Nope. I made hot pink pasta just for the heck of it.

I came across this recipe on Pinterest a while back and was absolutely enthralled with the idea of a beet pesto. For starters, IT’S HOT PINK PASTA. What more could I possibly want?

In addition to being the coolest looking pasta on the planet, I had a hunch that beet pesto pasta would taste amazing. I used to hate beets, but in recent years I’ve been converted. I think you could even call me ‘beet obsessed’ (See examples: A, B, C, and D).

I find that I make a lot of pesto during Great Lent, as it’s easily adapted to fit within a vegan diet. As much as I love pesto, it can get old quickly. Hence, why I was so excited to try out an entirely different version of pesto.

The beet pesto turned out brilliantly. Somehow, it tastes similar to a classic basil pesto, even though it doesn’t contain basil, pine nuts, or parmesan. However, unlike a classic basil pesto, this pesto has a touch of sweetness and an earthy quality from the beets. I’m not sure how it all works, but it does. It’s rich, flavorful, and unexpected.

One quick word of caution: don’t wear white when you eat this pesto! It’s a hot pink disaster waiting to happen. :)

BEET AND WALNUT PESTO
Adapted from Pearlsa.com

Ingredients:
2-3 medium sized beets, roasted* and skins removed
1/2 cup sun dried tomatoes
2-3 garlic cloves, smashed
2 teaspoons of lemon juice
1/4 cup toasted walnuts (plus more, for garnish)
1/4 cup olive oil
1/2 teaspoon red chili flakes
salt & pepper, to taste
1 package whole wheat spaghetti

*The beets can be roasted ahead of time. To roast the beets, simply wrap each whole beet in tinfoil and roast (on a baking sheet) in a 400 degree oven for 40 minutes to an hour, or until the beets are soft all the way through when pricked with a knife. Once the beets are cool enough to handle, peel off the skin (should peel off easily). Beets can be stored in the fridge for 2-3 days prior to use.

Method:

Place the walnuts in a food processor (or blender) and process for a minute (until finely chopped). Add in the garlic and half of the olive oil, and process until combined. Chop the beets into small chunks and add in the beets, sun dried tomatoes, lemon juice, chili flakes, salt, pepper, and the rest of the olive oil. Process until the mixture is well-blended and smooth, stopping occasionally to scrap down the sides. Refrigerate the beet pesto if not using immediately.

Cook noodles according to the package directions. When the noodles are done, toss with a generous amount of the beet pesto, until the noodles are well coated. Garnish with extra chopped (toasted) walnuts, a squeeze of lemon juice, and a grind of fresh black pepper. (I also served the pasta alongside some roasted asparagus, which worked nicely with the pasta.)

Note: I had quite a bit of the pesto sauce leftover, and used it the next day to make a grilled avocado sandwich. I spread a thick layer of the beet pesto on wheat bread, and then topped it with avocado, arugula, radishes, and pickled onions. It was AMAZING.

Grilled Brussels Sprouts with Whole Grain Mustard

We had two glorious days of spring in Portland this week. It was sunny and 65 degrees in Portland and the streets were flooded with pasty white hipsters.

I joined with my fellow pasty-skinned Portlanders and reveled in the sunshine. I even left work early on Thursday, just to soak in a little extra sun. On a whim, the husband and I decided to invite a few people over for dinner that evening.

We BBQed. We sat outside (without jackets!). We pretended it was summer, never once stopping to think about the fact that it’s March in Portland.

And while we knew in our hearts that the sun wasn’t here to stay, we made the best of it while we could.

It was perfect.

And here we are, 3 days later. As I write this, I am curled up on the couch with a blanket and a cup of coffee. It is absolutely horrible outside and our two days of sunshine seem like a distant past.

But you know what? I’m OK with it. We made the most of those two days, and we’ll have more beautiful days to come.

When those days arrive, you can be sure I’ll be grilling up some Brussels Sprouts.

GRILLED BRUSSELS SPROUTS WITH WHOLE GRAIN MUSTARD
Adapted from Serious Eats

Note (1): If it’s still cold and miserable where you live and you don’t feel like BBQing, these Brussels sprouts could easily be cooked on a grill pan on the stove.

Note (2): This is a very basic mustard sauce, and could easily be adapted. A touch of honey would be lovely with it, or perhaps some crushed garlic.

Ingredients:
1 pound of Brussels Sprouts
2 Tablespoons whole grain mustard
2 Tablespoons Olive oil
Salt & pepper, to taste

Equipment needed:
Bamboo skewers
BBQ or Grill pan

Method:
Bring a large pot of water to a boil. Blanch the sprouts (i.e. cook them in the boiling water) for 3-4 minutes. Remove sprouts from the boiling water and rinse with cold water (or plunge into an ice bath).

Remove sprouts from cold water and pat dry. Trim the bottom stems of the sprouts, and remove the outer leaves. Mix together the mustard, olive oil, salt, and pepper. In a small bowl, toss the Brussels Sprouts in the mustard sauce. Allow to marinate for 30 minutes.

Once sprouts have marinated, prepare them for grilling. Skewer sprouts, placing 3-4 sprouts on each skewer. (Note: Since the sprouts aren’t cooked all the way through yet, they are a bit tough to skewer. You can also place the sprouts directly on the grill without a skewer, if they are large enough to not slip through the grill grate.)

When the grill is nice and hot, place the skewered sprouts on the grill. Grill for 3-5 minutes on each side, or until the sprouts are nicely charred on all sides. When ready, remove the sprouts from the grill and toss with a bit more mustard sauce.

Enjoy immediately!

P.S. I had a few leftover grilled sprouts, so I tossed them into a curry noodle bowl I had for lunch the next day. It was amazing.

Recipe Swap: Flatbread Pizza with Butternut Squash, Chickpeas & Radicchio Slaw with Tahini

I must admit, I almost entirely forgot to make something for this month’s Recipe Swap.

But let me back up for a moment, as I try to explain my strange and busy week to you all.

Great Lent started last Monday, February 27th. For those of you who know me (or have been reading this blog for a while), you probably already know that my husband and I participate in the Greek Orthodox tradition of Great Lent. (I’ve written about our Lenten experiences in the past, so feel free to read last year’s post if you’re curious.) Essentially, it means I won’t be consuming meat, dairy, or alcohol for the next six weeks.

So, Lent started last Monday. And then Thursday I flew to Las Vegas for a mini-vacation with a couple of my girlfriends. As much as I love the practice of Lent, being a vegan (who doesn’t drink) in Las Vegas just isn’t practical (or fun!). So I cheated on my Lenten diet for a few days, and now I’m back to normal Lenten life.

That being said, last week was strange. And in the midst of the insanity of last week, I realized I needed to make something for this month’s Recipe Swap. This month, Christianna selected a basic pizza recipe for the group to re-create:

Due to my dietary restrictions and my busy pre-vacation schedule, I knew my pizza needed to be a.) vegan and b.) relatively quick and easy.

And this is what I came up with: a flatbread pizza with butternut squash puree, sauteed chickpeas, radicchio and endive slaw with tahini dressing. The recipe is a tribute to one of my all-time favorite vegan recipes, which is a Warm Butternut Squash and Chickpea Salad from Smitten Kitchen. I took the basic ingredients and flavors of that salad, and turned them into a delectable vegan pizza. It was seriously awesome (and I will definitely be making this recipe again).

I apologize that this post is short and to the point, but I just got back from Las Vegas and I have a husband, cat, and bunny to snuggle with! I hope you enjoy the recipe, and please do check out my fellow swappers creations below.

FLATBREAD PIZZA WITH BUTTERNUT SQUSH, CHICKPEAS AND RADICCHIO SLAW WITH TAHINI
(Inspired from the flavors in Smitten Kitchen’s Warm Butternut Squash Salad)

Note: This recipe may look like it’s complicated, as it has so many different elements. Other than making the squash puree (which can be done ahead of time), each element of this pizza only took minutes to put together. It really was easy and quick!

Pizza ingredients:
3-4 pieces of Naan bread (or other flatbread. I used Trader Joe’s frozen Naan.)
3/4 cup butternut squash puree (See instructions and ingredients for puree below. Can be made ahead of time.)
1 small head of radicchio
1 small head of endive
1 large handful of flat leaf parsley
1/2 a large red onion, diced
1/4 cup toasted slivered almonds
1 jalapeno
1 can of chickpeas, rinsed
1/2 teaspoon of cumin
Salt & pepper, to taste
Lemon juice
Olive oil

Tahini sauce ingredients:
1 medium garlic clove, minced
The juice of 1 lemon
3 tablespoons tahini
2 tablespoons water (more, if needed)
1 tablespoon olive oil
1 teaspoon minced parsley
Salt & pepper, to taste

METHOD.

Butternut squash puree:
1 butternut squash
Olive oil
Salt, pepper, nutmeg

Preheat oven to 400 degrees. Cut the squash in half (lengthwise) and remove seeds and pulp. Remove stem. Brush squash halves with olive oil, and season with salt and pepper. Place squash on a lined baking sheet, face down. Roast in the oven until flesh very tender (30-45 minutes). Allow squash to cool. Scrape squash flesh off of the skin and puree using a blender or food processor. Season with a touch of salt, pepper, and nutmeg.

Radicchio slaw:
Using a knife or mandoline, slice endive and radicchio very thinly (into a chiffonade). Toss the endive and raddichio mixture with a bit of olive oil, lemon juice, salt and pepper. Mince 1/2 of the jalapeno (remove seeds) and add to slaw. Add most of the red onion (reserving some onion for the chickpea topping), a handful of chopped parsley, and the toasted almonds. Taste, and adjust seasonings. (Optional: you can also toss the radicchio slaw with some of the tahini sauce for extra tahini goodness.)

Tahini sauce:
Stir together tahini, olive oil, and lemon juice. The mixture will thicken and turn a lighter shade. Begin adding water, one spoonful at a time. Stir until the mixture is light and creamy, and the desired thickness. Stir in garlic and parsley, and season with salt and pepper to taste. Set aside.

Chickpea topping:
In a small skillet or saucepan, heat a small amount of olive oil over medium heat. Add the rest of the red onion and allow to cook until soft, 3-4 minutes. Add the other 1/2 of the minced jalapeno and the rinsed chickpeas. Cook over medium heat for 5 minutes. Season with cumin, salt, and pepper. Remove from the heat and stir in some chopped fresh parsley. Squeeze a bit of lemon juice over the top of the chickpea mixture. Set aside.

Assemble the pizzas:
Arrange naan or flatbread on a baking sheet. Spread an even layer of butternut squash puree over each piece of bread. Sprinkle a handful of the chickpea topping over each pizza. Bake in a 400 degree oven for 5-10 minutes, until the edges of the flatbread are golden brown and the underside is crisp. (If you’d like a little extra browning on top, you can always broil for a few seconds at the very end). Remove pizzas from oven and place a generous amount of the radicchio slaw on top. Drizzle tahini dressing over the top of the pizzas and serve immediately.