Tag Archives: Side Dish

Miso Mustard Cabbage and Fennel Salad

Had a couple of ½ heads of cabbage and a fennel bulb to use in my fridge so I put this cole slaw like salad together tonight, it’s quite tasty now, looking forward to having some fully marinated for lunch tomorrow.  The fennel in this salad is key, fennel is crunchy, slightly sweet and refreshing and, it is a powerful antioxidant, has anti inflammatory properties and aids in digestion.  Fennel is also an excellent source of Vitamin C, Folate,  Potassium and high in fiber too.

Large bowl
1     tablespoon Miso Paste
2     tablespoons Grainy Dijon Mustard
1     tablespoon Honey
2        tablespoons Rice Vinegar
3        tablespoons Sunflower Oil
2        teaspoons Sesame Oil
1/2    teaspoon Crushed Red Chilies
1/2    teaspoon Sea Salt
6        cups Red and Green Cabbage, thinly sliced
1         small Fennel Bulb, thinly sliced
3        Carrots, grated
4        Green Onions, sliced
1/3    cup Toasted Sunflower Seeds
1/4   cup Sesame Seeds
Pepper to taste

Whisk sauce ingredients in a large bowl then add cabbage, fennel, carrot, green onion and toss to coat. Sprinkle with seeds, toss again then season with pepper to taste. Allow to marinade for at least a couple hours before serving.

Kale and Quinoa Salad with Apple Lime Dressing

This salad is a combination of so many of my favourite foods right now: kale, quinoa, carrots, fresh in-season fuji apple and lime….so delicious and, it is perfect served immediately or can be stored in the fridge for a day or two; it also makes a great potluck or party dish. I always make it with Lacinato or Dinosaur Kale but it would work with curly kale or any other variety too. I suppose you could use a different variety of apple as well but the Fuji apple has a nice balanced sweet and tart with a hint of floral flavour and, bonus, they are local and in season (here) right now. This recipe serves 4.

Apple Lime Dressing
1/2    large Fuji Apple, chopped
1         Lime, zested
1         Lime, juiced
1         teaspoon Sea Salt
1/2    cup Rice Vinegar
2         teaspoons Sesame Oil
1/4    cup Sunflower Oil
2         tablespoons Honey or Agave Syrup

Toss all ingredients in a food processor or blender and set aside.

Kale Quinoa Salad
1        large bunch Lacinato Kale, stems removed, coarsely chopped into about 1 inch strips then hand torn*
3/4   cup Quinoa, rinsed well then cooked in one cup fresh water
2-3    large Carrots, shredded
1/2    large Fuji Apple, chopped
1/2    cup raw or toasted Almonds

Hand tear the chopped kale into a large bowl. *Hand tearing bruises the raw kale making it softer and ready to eat without cooking, if you are planning on storing the salad in the fridge to serve later you could skip the hand tearing as marinating in the dressing will also soften the kale.

Add warm cooked quinoa, shredded carrot and the vinaigrette, toss until coated.

Add chopped apple and almonds, toss to combine again and add fresh ground pepper to taste.

Enjoy!

Pan Fried Eggplant with Garlic Saffron Mayonnaise

This is a great little eggplant appetizer served with a garlic saffron mayo dip.  It is gluten-free too!

I used Japanese Eggplant to get a nice two-bite sized cut, you could also make this as a side to a meal and use a large eggplant.  If a little wheat is not a bother to you, using ½ flour and ½ panko bread crumbs works really well too.

Garlic Saffron Dip
Small and medium bowl
1              small pinch Saffron soaked in 1 tablespoon hot water
1/2         cup Vegan Mayonnaise (or whatever type you like)
1              teaspoon Garlic, minced

Pan Fried Eggplant
Large fry pan
Flipper
3              Japanese Eggplants, sliced ¼ inch thick, rinsed and blotted dry
2              medium Eggs, beaten in a small bowl
¼ – ½   cup Safflower Oil
1/2         cup Sorghum flour
1              tablespoon Tapioca Flour
1/2         teaspoon Cayenne Pepper
2              teaspoons Garlic Powder
1              teaspoon Sea Salt
Chopped fresh Parsley, for garnish

Let saffron infuse in hot water for 10 minutes then add mayonnaise, garlic to the bowl and mix until smooth. Refrigerate until use.

Whisk together flour, tapioca, cayenne, garlic powder, and sea salt.

Heat at medium/high enough oil to cover your pan. If you need to work in batches add oil each time.

Dip the eggplant slices into beaten eggs, then, press both sides into flour mixture. Shake off excess and place onto hot fry pan.

Fry until golden brown on each side, this doesn’t take more than a minute or two each side.  Be careful not to burn.

Garnish with parsley and serve with saffron mayonnaise.

Saffron Infused Pea and Manchego Risotto

This one is my version of the Italian Risotto alla Milanese traditionally made with beef stock, beef bone marrow, lard and cheese, flavored and colored with saffron. Ha sounds kinda gross to me.

Hope you love this healthy but so tasty version as much as I did.

2 Medium non-stick pots
Wooden spoon
Ladle

1            pinch Saffron Threads soaked in 1 tablespoon of hot water for 30 minutes then strained
3            tablespoons Unsalted Goat Butter
1           small Sweet Onion, very finely chopped
1 3/4  cups Arborio Rice
1.5-2   litres Vegetable Stock, kept hot in a separate pot
2           cup raw or frozen organic Peas
5          tablespoons  grated Manchego or Pecornino Romano would work too
Sea Salt and freshly ground Black Pepper to taste

Heat half the butter in your pot and fry onion on medium/high heat until just soft. Careful not to brown.

Add rice and toast in the hot butter and onion, for approximately 5 minutes, continuously stirring or until grains are crackling hot, again, not browned.

Add three ladles full of hot stock and stir thoroughly. Stir in 1.5 cups of the peas and keep stirring for 2 to 3 minutes, then add 1.5 ladles of stock and stir for another few minutes.  Repeat this adding stock and slowly stirring until the risotto is cooked thoroughly, approximately 2 minutes or until the rice grains are cooked through but firm to the bite and the texture creamy.

Remove from heat and add in remaining butter, peas, half the cheese and the saffron infused water.  Stir thoroughly, season with sea salt and pepper then cover and let stand for 4 minutes.

Stir one more time and serve with a sprinkle with the remaining cheese.

Herbed Cauliflower Bake

Here is an easy healthy cauliflower bake that I made tonight. I find a lot of people just cover cauliflower with cheese which totally isn’t my style; I try to use fresh herbs whenever possible but you can also sub in dried. The herbs and sautéed veggies add awesome flavour without hiding the cauliflower and the bread crumbs yield a nice little crunch.  I served this with Green Beans with Thyme and Slivered Toasted Almonds alongside Goat Cheese and Arugula stuffed Chicken Breasts, and a Sweet Potato Biscuits.  I’ll post those recipes too, I just put them all in the oven at  the same time with a 5 minute delay on the beans!

Oven 350 degrees
Medium saucepan
Glass baking dish
1/2      large head Cauliflower Florets, lightly steamed to just tender
2          teaspoons Unsalted Goat Butter
1/4     cup Onions, chopped
1/2     cup Celery, chopped
1/4     cup Mushrooms, chopped
1/2     cup Vegetable Stock
1/2     teaspoon Sage, minced
1/2     teaspoon Marjoram, minced
1/2     teaspoon Thyme, minced
1/2     teaspoon Sea Salt
1/2     cup Gluten Free Breadcrumbs

Melt butter in a heavy nonstick saucepan over medium heat. Add chopped onions, celery and mushrooms and sauté 4-5 minutes or until tender.

Stir in herbs and stock and simmer for 2 more minutes. Add salt and pepper to taste.

Stir in cauliflower and toss to coat. Transfer mixture to a lightly oiled baking dish. Sprinkle with breadcrumbs and bake 15 minutes.

Note:  If you wish to use dried/ground herbs just reduce to 1/4 teaspoon measurements.