Blog Archives

Sauteed Salad with Honey Ginger Balsamic Vinagrette with Gluten Free Garlic Bread (Vegetarian)

Without the garlic bread (for which I used Against the Grain’s Gluten Free French Loaf and butter), this meal is vegan. I’m cutting out dairy but didn’t want to throw away half a loaf of awesome bread.

So vegetarian and gluten free. Vegan if you have vegan bread. You can use olive oil, garlic and basil to make a nice topping for garlic bread. Broil on high for about 3-5 minutes, watching closely for your kitchen to catch on fire. Such is the life of someone who doesn’t broil very often. BUT I DID NOT BURN MY BREAD TODAY.

photo

Sauteed Salad with Honey Ginger Balsamic Vinagrette (Vegan)

You will need:

Salad (I used a mesclun salad, but any base will do)

Cold veggies – any you like, I used carrots, celery, radishes, cherry tomatoes, cumber and an avocado

Veggies for sauteeing: I used snap peas, baby bella mushrooms, a yellow bell pepper, and an orange bell pepper. This would also be great with asparagus.

Extra firm Tofu

Ginger root

Balsamic Vinagrette

Honey

3 cloves Crushed Garlic

Olive Oil

Salt and Pepper to taste

Optional: Daiya “cheese”

……………………………………………………………

In a tofu press, press the tofu until as much water as possible has been drained. Then pour in a small bit of olive oil and 2-3 tablespoons of balsamic vinaigrette. Marinate for at least an hour.

Wash your salad and vegetables thoroughly. Chop veggies, setting cold veggies in one bowl and hot veggies in another bowl. Set out plates with your base salad and the cold veggies so you have them ready for later.

Chop about 1 tablespoon of ginger root into very small pieces (or grind).

Crush or grind at least 3 cloves garlic.

In a large skillet, heat olive oil, several tablespoons of balsamic vinaigrette, and 2-3 tablespoons of honey. When water begins to evaporate from vinegar, add garlic and ginger root. Cook until fragrant. Add hot vegetables.

While the ginger and garlic are cooking, take out tofu and cut into small squares. Toss squares with remaining marinade.  Add to oil/vinaigrette mixture. Cook for 1-2 minutes, until squares are thoroughly saturated.  Add veggies to be sauteed. Saute veggies until tender and fragrant.

Add hot veggie/tofu mixture to salad, making sure to pour any extra oil/vinaigrette mixture onto salads. Salt and pepper to taste.

The daiya cheese tasted good, but honestly the salad didn’t need it. I won’t add it when I make it again, but I will add asparagus.

This salad was unexpectedly satisfying and flavorful. The honey and balsamic vinegar compliment one another nicely, and the olive oil & avocado are healthy fats. This meal is high in fiber and nutrients. It is NOT a cheap salad to make unfortunately, but it is delicious. I will be making this salad for a future episode of #cookingwithjoanne on Twitter.

Advertisements

Cheesy polenta with Paprika Mushrooms & Spinach

Made this dish tonight inspired by this recipe which called for shrimp.

 

Ingredients:

1 tube premade polenta (or make your own polenta)

About 2 OZ cheese, any kind

1/4 c milk

1/4c water (optional)

1 bag frozen spinach (or fresh)

1 container baby portabello mushrooms

1 onion (use your fave)

Garlic (4 cloves – to taste)

Basil – at least 3 tbsps

Amchoor Powder – 2 pinches (optional)

Smoked Paprika – 3 teaspoons (more if you want)

Plenty of Olive oil

Pepper

Salt (to taste)

1/2 lemon

Veggies:

Slice the mushrooms, onion, garlic, basil.

Heat olive oil in a skillet. Add garlic, basil, dash of salt, liberal black pepper, paprika.

Heat for one minute, until garlic is aromatic, add onion.

Cook until onion begins to become translucent

Add mushrooms and frozen spinach. Mix well until everything is coated with the oil and spices. Cover and cook over medium until mushrooms are desired tenderness.

Spray with lemon juice. Layer over polenta. Serve.

Polenta

If you have made your own polenta, just add the cheese, stir until melted and serve.

If  you are using premade polenta, cut it into chunks.

Heat a small amount (1/4 c or so) of liquid (I used milk), then add the polenta,

With a potato masher, get to mashing that polenta. When it’s really mashed, switched to a spoon and stir that polenta.

Add the cheese. Stir until the cheese has melted.

When the cheese has melted, YOU ARE DONE.

 

Spoon the polenta onto a plate, cover with the veggie mixture. Eat and be happy.

Image

Curried Lentil Vegetable Soup

curried lentil vegetable soup

Whatever veggies you have on hand. Today I had:

Carrots – 3
Celery – 3
Red potatoes -4
Mushrooms – 9
Can of corn
Can of green beans
Half clove of garlic, chopped.
Olive oil
1 ½ cups green lentils.
Salt
Pepper
Curry powder
Turmeric
Fennel
Poultry seasoning
Cayenne pepper (because John has a cold)
1 carton vegetable stock
Mustard seeds
Brown Sugar
Cinnamon
Ginger powder

(I WISH I HAD AN ONION BUT DID NOT)

_____________________________________________________________________________________

Chop vegetables, except for mushrooms and lentils, throw in a large pot and add garlic, salt, pepper, curry powder and turmeric. Be generous with the curry powder and turmeric. Saute with olive oil for about 10 minutes, until vegetables are well coated with spices.

Add vegetable stock, bay leaves, mustard seeds (however many you want), additional curry powder, ginger powder, fennel, large amount of poultry seasoning, dash of cayenne. Bring to a boil.

Boil for 10 minutes.

Add lentils and mushrooms (if you are using mushrooms)

Simmer for 15 minutes. Add brown sugar and cinnamon to taste.

Simmer 5 more minutes.

Allow to sit for 5-10 minutes, a nice gravy will form.

Goes great on its own, would also go great with basmati rice. Would probably also go nicely with coconut milk or plain yogurt. Lots of possibilities.

Transgender Day of Remembrance

Honoring those lost to anti-transgender violence

Small House Bliss

Small house designs with big impact

Dead Men's Donuts

The things you learn about life... from death

Unsettling America

Decolonization in Theory & Practice

National Day Calendar

Fun, unusual and forgotten designations on our calendar.

blunders and absurdities

hoping to make a beautiful mess.

somefakegamergirl

Someone who's critical of the white man's burden and hypermasculinity that surrounds gaming, tech and pop culture

Colorado Street Medics

Just another WordPress.com weblog

COforJustice

Organizing and Connecting Activists in Colorado

DENVER FEMINIST COLLECTIVE FORCE

***BLACK LIVES MATTER***

Denver Anarchist Black Cross

No One Is Free While Others Are Oppressed

The Ramblings

Feminist. African. Groundwater Scientist.

Being Shadoan

Let the world tremble in my wake