In the Kitchen With: Donal Skehan’s Quinoa, Pea and Zucchini Cakes. Today, on St.
Patrick’s Day, I have chosen to share a recipe from one of my favorite YouTube foodies, Donal Skehan. Donal is an Irish food writer, television host, and photographer who has recently moved to LA from Dublin with his wife, Sofie, and his rescue dog, Max, for their next food adventure. His first American cookbook, Fresh, was just released, and to keep with the freshness theme, I’ve chosen the Mini Quinoa, Pea and Zucchini Cakes with Salsa Verde. Since spring is just around the corner, feel free to use fresh peas instead of frozen, and soak and cook your own chickpeas from dried instead of canned. Arugula Salad: Mango, Macadamia, Avocado. One thing I brought back with me from the Dole Salad Summit, was the inspiration to make this Arugula Salad.
It combines crisp, zesty arugula leaves with roasted macadamia nuts, freshly diced mango and tender cubes of avocado. A simple combo worth trying. Bryant Terry's Napa Cabbage & Kale Coleslaw with Creamy Miso-Ginger Dressing — An Afro-Asian 4th of July. This modern take on classic coleslaw has everything you want in a nutrient-rich summer salad — lots of greens.
The combination of mildly flavored Napa cabbage, earthy lacinato kale, delicate green peas, and crunchy green beans makes you feel like you have fulfilled your nutritional requirements for the next three days after having a serving or two. The pièce de résistance of this dish, though, is the tangy, flavor-filled miso, ginger, and silken tofu-based dressing. It goes perfectly with this slaw, but you can enjoy it on almost any green salad, with grilled asparagus, or on top of quinoa or any other summer dish. Serve this coleslaw as a side or piled high on a barbecue sandwich during your post-4th of July cookouts this summer (see my Open-Faced BBQ Tempeh Sandwich in Vegan Soul Kitchen).
Serves 4 to 6. Earliest spring panzanella + green stuff. Bold claim: classic panzanella is my favourite salad ever.
Juicy summer tomatoes, pungent vinaigrette, tons of fresh basil, heavy pinches of salt and the bread, oh man the bread. Little toasted cubes slightly softened by all the luscious tomato juice and that sharp dressing. Too good. I could eat an 8-serving bowl all by myself. It’s not just the flavour/texture aspects that really get me either…
Healthy Little Vittles. Spirulina Meyer Lemon Green Juice in a Blender — OhCarlene. Now, don't think you need a juicer to do this recipe.
I do not own a juicer. I do not anticipate purchasing a juicer. I use my Vitamix (the best, high powered blender out there). Best Green Spirulina Smoothie. This delicious green spirulina smoothie is loaded with nutrients and masks the unique taste of spirulina with whole food ingredients.
It’s dairy free, gluten free, can easily be vegan, and is an absolute must-make! The Best Green Spirulina Smoothie. Nutrition in the Kitch. This delicious homemade celery juice in the Vitamix (or any other high speed blender) is so delicious as it has added green apple, lemon, and honey making it taste great and super refreshing.
Juicing has never been easier! How To Make Celery Juice in the Vitamix (or blender!) It’s time for another addition of ‘How To’, the making of a simple staple recipe in a super easy way. Last time I made 2-Minute Homemade Peanut Butter in the Vitamix and today I’m showing you how to easily make a delicious and refreshing Vitamix Celery Juice. Key Lime Pistachio Truffles from The Clean Dish. Half Baked Harvest - Made with Love. Are you guys ready for this?
Monday? January? The first Monday of the new year…work…life…reality? Chocolate Matcha Tart with a Sesame Crust. This post was created in partnership with Nuts.com.
My love affair with the combination of matcha and sesame seeds started when I made these Black Sesame Matcha Rolls three years ago (has it really been that long?). They are still one of my favorite desserts out of the ones I’ve come up with. Matcha coconut custard tart with chocolate crust - Amy Chaplin. Matcha coconut custard tart with chocolate crust POSTED ON February 6, 2015 For the new color issue, Anthology magazine profiled me and asked that I develop a few recipes to go with the theme.
Along with this matcha tart there’s a golden cauliflower fennel soup with dukkah and a roasted beet heirloom bean salad with bitter greens. I was planning to share the salad recipe but after posting a picture of this tart on instagram I received so many requests to share the recipe that it was clear my plan needed to change. Green vegetable tart with buckwheat sunflower crust - Amy Chaplin. This tart has been on my mind and in the making for a while. I’ve been experimenting with different fillings, trying to achieve a creamy and light texture without eggs. Though I’m sure my experiments won’t stop here, I had to pause and get something to you since it’s been awhile and the year no longer feels new! Bottom of the pot: FRESH HERB KOO KOO - KOO KOO SABZI. Mmmm...what's that smell, Mama? It's koo koo again. Do you think you'll want to have more, Luna? With that smell all in the house, how can I ever say no! Crushed peas with smoky sesame dressing.
I’m not really a pea-eater. 99 percent of pea dishes do absolutely nothing for me, no matter how buttery, minty, creamy or how close they come to winning a Top Chef honor. I enjoy them in Indian food and I won’t leave them on the rim of a bowl of pasta, but you’ll never catch me hoarding a bag of them in the freezer, waiting to meet their end on my stove. But all of this changes when I can find them fresh.