28recipehealth-potatobeet-superJumbo-v2

 

 

 

 

4 small potatoes
2 small beets
1/2 lb. green beans
3 small dill pickles, diced
1/2 cup vegan mayonnaise
2 tablespoons lemon juice, fresh
2 tablespoons Dijon mustard
1/2 teaspoon salt or to taste
freshly ground pepper to taste
5 tablespoons olive oil, divided

Preheat oven to 400°F.

Wash, peel and dice potatoes into desired size. Toss with 2 tablespoons olive oil and roast in a large pan, fitted with parchment paper for approximately 50 minutes. Peel and dice beets. Toss with 2 tablespoons olive oil, add to the potatoes and roast for 40 minutes. Wash green beans and cut into thirds. Toss with remaining 1 tablespoon olive oil, add to the pan and roast for 15 minutes. Remove from oven and cool.

Dressing

In a large bowl, whisk together mayonnaise, mustard, lemon juice, salt and pepper. Stir in roasted vegetables and dill pickles and coat evenly. Serve warm, at room temperature or chilled.

Serves 4-6

Note: The vegetables will be roasting at different lengths of time. The potatoes need 50 minutes, so do them first. Prepare the beets and add them 10 minutes later and then add the green beans 25 minutes after that.
This is a Russian version of our traditional potato salad.

orzo-with-spinach-and-pine-nuts-1024x576

 

 

 

6 cups fresh spinach, steamed lightly and chopped
1 lb. dry orzo (or other small-shaped pasta)
3 tablespoons extra virgin olive oil
1/4 cup minced chives
1 cup chopped fresh Italian parsley leaves
1 tablespoon minced fresh oregano leaves
2 teaspoons minced garlic
salt and pepper to taste
Shaved Parmesan, Romano cheese or shredded vegan cheese, optional

Place spinach in a large bowl. Bring a large pot of water to boil. Stir orzo into water. Cook until al dente, about 7 minutes. Drain, but do not rinse. Add to the bowl of spinach. Allow to sit for 3 minutes before adding remaining ingredients. Toss well.
Serve warm or at room temperature.

Serves 6-8

Note: Can substitute fresh basil for the parsley.

vegan tuna salad

 

 

 

 

15 ounce can chickpeas, drained
2 stalks celery, diced
1/4 cup, sliced green onions
1/4 cup, shredded carrots
1 tablespoon dill pickle relish
1 tablespoon Dijon mustard
1/4 – 1/2 cup vegan mayonnaise
salt, pepper and paprika to taste

In a food processor pulse chickpeas, celery, green onions and carrots until blended coarsely.
Add dill pickle relish, Dijon mustard and vegan mayonnaise. Blend until mixture holds together.
Season to taste.

Serving suggestions: Can be used as sandwich spread, scooped up with crackers, pita chips or served on a bed of leafy greens.

corn-salad

 

 

 

 

 

 

 

5 ears of corn, husks removed
Water
Salt
3 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup sliced fresh basil leaves

In a large pot of boiling, salted water, cook corn for 3 minutes. Drain and immerse corn in ice water to stop the cooking and to set the color. When the corn is cooled, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the cider vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasoning and serve cold or at room temperature.

Serves 4-6

Note: Do not use frozen corn. It does not have the texture or flavor needed in a fresh salad.  Grilled corn is another option.

1 1/4 cups olive oil
2 to 4 tablespoons vinegar (or lemon juice)
1 tablespoon dried onion flakes
2 teaspoons dried parsley
1 teaspoon sea salt
1 teaspoon paprika
1 teaspoon soy sauce (wheat-free)
1/2 teaspoon dried basil
1/2 teaspoon onion powder
1/4 teaspoon dulse flakes
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1 scallion, chopped
cayenne pepper to taste, optional

Mix all of the ingredients together in a pint sized jar with a lid. Shake well.
Refrigerate for at least 2 hours.

peach and roasted beet salad

 

 

 

 

4 beets, washed, long strands removed
1/4 cup beet stems, finely chopped (only use if crisp)
2 medium peaches, cut into wedges; pits discarded
1 shallot, or 1/2 small yellow onion, finely chopped
1/4 cup sweet bell or cubano (cubanelle) pepper, finely chopped
2 – 3 tablespoons olive oil
juice of 1 lemon
salt and pepper to taste
handful of fresh basil leaves for garnish

Preheat oven to 400°F.

Wrap beets individually in foil and place on a baking sheet.
Roast for approximately 30-40 minutes, depending on size of beets.
Remove from the oven.
Unwrap beets and let cool completely.
Once cool enough to handle, peel the skins off (they should slip off easily).
Cut beets into quarters or eighths.
In a large bowl, toss the onion, pepper and beet stems with olive oil, lemon juice; add salt and pepper to taste.
Add beets and peaches. Gently toss to combine.
Add the basil leaves for garnish just before serving.

Serves 4-6

Ranch salad dressing

 

 

 

 

1 cup vegan mayonnaise
2 teaspoons fresh parsley, chopped
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
dash of dill weed
black pepper to taste
Coffee cream substitute, or plain, unsweetened soy milk, optional

In a bowl, blend the vegan mayonnaise through black pepper until thoroughly combined. Cover and refrigerate for 2-3 hours before serving.

Note: For best results add the cream after the dressing has been refrigerated to thin it, if too thick.

201411-xl-kale-salad-with-root-vegetables-and-apple

 

 

 

 

 

 

Ingredients for Salad
Bunch of kale, coarsely chopped, large part of stems removed
Baby spinach, torn or chopped
Shredded carrots

Ingredients for Dressing
1/4 cup freshly squeezed lemon juice
1 garlic clove, finely chopped
1/4 cup walnut oil
1/4 cup olive oil
Pinch of red pepper flakes
Salt and pepper, to taste
4 tablespoons Parmesan cheese substitute
4 tablespoons walnuts or pecans, toasted and coarsely chopped

Mix lemon juice with chopped garlic and pepper flakes.
Add walnut oil and olive oil. Mix vigorously.
Add salt and pepper to taste.
Stir in Parmesan cheese substitute and nuts.

Place salad in a bowl. Pour dressing over it and toss.

Serves 4

Note: Cheese substitute may be omitted. Just adjust seasonings to modify the acidity of the lemon juice. This salad has infinite possibilities.

Eggplant tomato salad

 

 

 

 

1 whole eggplant, peeled and cubed (1″ pieces)
2 – 3 tablespoons olive oil
1 medium tomato, diced
1 cup chickpeas

Salad Dressing
1 teaspoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon garlic clove, small diced
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 cup chopped parsley

Whisk together all the dressing ingredients.

Preheat oven to 400°F.

On a baking sheet, fitted with parchment paper, toss eggplant with salt, pepper and olive oil, until evenly coated. Bake about 30-40 minutes, turning once, until eggplant is evenly roasted.
Remove from oven and let cool.
Place eggplant, tomatoes and chickpeas in a medium size bowl.
Toss with some of the dressing. Taste to check seasonings.

Serve with warm pita and/or Greek yogurt.