Tagged: vegetarian

Apple Walnut Rye Salad

Apple Walnut Rye Salad
Happy first day of spring! Even though winter hasn’t been that bad, I am still hoping that a magical switch will get flipped turning on warm sunshine. A better selection of fruits and vegetables would be nice, too. I know I am asking for a bit much, and I should try to be more patient. I just can’t wait for May, when it really feels like spring.

For now, I am alternating between soup and salads depending on what coat I am wearing—puffy or trench—and my mood. With a surplus of my favorite kind of apple, the Pink Lady, I made this apple walnut rye salad. It was snappy, crispy, and I loved the toasty crumbs of rye bread along with scallions, chives and lime juice.
Apple Walnut Rye Salad
Apple Walnut Rye Salad
Adapted from Bon Appetit September 2013

Serves 4

4 slices rye bread, torn into small pieces
3 tablespoons olive oil
1/2 teaspoon kosher salt plus more to taste
1/2 teaspoon black pepper plus more to taste
1/2 cup walnut halves
2 Pink Lady apples, cored and sliced into rings
1 ounce shaved white cheddar
3 scallions, thinly sliced
1 tablespoon parsley, roughly chopped
1 tablespoon minced chives
juice of 1 lime

Preheat the oven to 350 degrees F.

Place the rye bread on a sheet pan and toss with 1 tablespoon olive, salt and pepper. Bake until light brown and toasted, about 12-15 minutes. In the last 6-8 minutes of cooking, add the walnuts to the sheet pan, baking until golden. Let cool.

In a large bowl, combine the toasted rye bread, walnuts, apples, cheddar, scallions, parsley and chives. Toss in the lime juice and remaining olive oil. Season with salt and pepper to taste.

Roasted Spicy Purple Cauliflower Soup

Roasted Spicy Purple Cauliflower Soup
It can take me a couple days to finalize my grocery list, and when I get to the store usually all that time didn’t even matter because what I have my heart set on is out of stock. Or I find something that I never planned on buying that day, but it immediately becomes the must-have item I absolutely can’t live without.

That happened to me on my last trip. Across the produce department I spied cauliflower in every color—white, orange, green and purple. I put two heads into my cart, and when I got home, I made roasted spicy purple cauliflower soup. No matter the hue, this simple vegan soup will turn out hearty and filling.
Roasted Spicy Purple Cauliflower Soup
Roasted Spicy Purple Cauliflower Soup

Serves 4

1-1/2 pounds purple cauliflower, trimmed and broken into florets*
2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes plus more for serving
1-1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 small red onion, roughly chopped*
1 garlic clove, crushed
3 cups  water
Fresh chives for serving

Preheat the oven to 375 degrees F. Toss the cauliflower with 1 tablespoon olive oil, 1/8 teaspoon red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast the cauliflower until it is tender and the florets are starting to brown at the edges, about 25 to 30 minutes.

Heat the remaining olive oil in a large saucepan over medium heat. Add the onions and sauté for 5 minutes until they start to soften. Stir in the garlic and remaining red pepper flakes, salt and pepper and continue cooking for an additional 3 minutes. Add the water and cauliflower, reserving 1/2 cup cauliflower for garnish. Simmer the soup for 10 minutes.

Carefully transfer the soup in batches to a blender to puree. Return the soup to the saucepan to reheat before serving, Divide into bowls and top with cauliflower, fresh chives and red pepper flakes.

*Note: If you have white, orange or green cauliflower, use a white onion instead of red.

Moroccan Kale Salad

Moroccan Kale Salad
When people get excited about kale, I think they are either trying to convince themselves it tastes good or just lying because isn’t everyone supposed to embrace dark leafy greens and all their magical health benefits? For me to enjoy kale, it has to be seriously doctored up with different flavors and textures to pretty much tone it down.

Inspired by surprisingly delicious takeout I had a few weeks ago, I made this Moroccan kale salad. With shredded carrots and grapefruit chunks, it was both sweet and tart, but that wasn’t it. I tossed in crispy chickpeas, goat cheese, chopped pistachios, scallions and mint. It all came together in a bright grapefruit cumin vinaigrette.
Moroccan Kale Salad
Moroccan Kale Salad

Serves 4

1-15 ounce can chickpeas
1/4 cup olive oil plus 2 teaspoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 large bunch curly kale, stems removed and roughly chopped
1 grapefruit
1/2 teaspoon ground cumin
1/2 cup grated carrots
2 scallions, thinly sliced
1/4 cup torn mint leaves
1/3 cup crumbled goat cheese
1/3 cup chopped salted roasted pistachios

Preheat the oven to 400 degrees F.

Drain and rinse the chickpeas. Pat them dry with paper towels and remove any loose outer skins. Place the chickpeas on a parchment-lined sheet pan and toss with 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake for 20 – 30 minutes until crisp and browned, gently shaking the pan about halfway through cooking.

Place the kale in a large bowl and massage with 1 teaspoon olive oil.

Cut the peel and white pith from the grapefruit. Slice between the membranes removing the segments while collecting the juice in a bowl. Cut the segments into chunks. Whisk the remaining olive oil, salt, pepper and cumin into the juice.

Add the chickpeas, carrots, scallions, mint, goat cheese and pistachios to the kale and toss in the vinaigrette.

Minestrone Soup

Minestrone Soup
Always on my Sunday to-do list is to make a giant batch of soup to last through the week, so I am set with lunch and/or dinner. Once the weather gets warmer and more fruits and veggies are in season, my warm, comforting bowls of soup will morph into hearty salads that I can make first thing in the morning and will still be fresh for lunch at work.

What I love about those salads and what I miss about soup is texture. So often soup is just veggie puree in a bowl, and I want more bite and lots of different flavors. I made vegetarian minestrone soup that eliminated all the jealousy that soup can have for salad. With green beans, pinto beans, kale and pasta, this version was chock full of all sorts of tasty ingredients.
Minestrone Soup
Minestrone Soup

Serves 4-6

1 tablespoon olive oil
1 small onion, roughly chopped
2 medium carrot, peeled and roughly chopped
1 celery stalk, roughly chopped
2 garlic cloves, minced
1 cup trimmed green beans, 1/2-inch long
1-28 ounce can crushed tomatoes
4 cups vegetarian stock
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1-15 ounce can kidney beans
1 cup shredded kale
1 cup small pasta (I used mini shells.)
Fresh chives for serving
Shaved Parmesan for serving

In a large saucepan, heat the olive oil over medium heat. Sauté the onions, carrots and celery until they start to soften, about 4 minutes. Add the garlic and green beans and continue cooking until the garlic is fragrant, about 1 minute

Add the tomatoes, stock, rosemary, oregano, salt and pepper. Bring the soup to a boil. Reduce the heat and simmer for 10 minutes until the soup thickens slightly. Add the pasta and kale and continue simmering until the pasta is al dente.

Garnish with chives and Parmesan before serving.

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