Jicama and Cucumber salad

Even though we think of salads for spring summer, a lot of the ingredients are actually in peak season in fall. Quite a few of the ingredients as well as lettuces are freshest in the fall.
Example:
Even thought Jicama is available year-round  The peak season for jicama is autumn through late spring, October through June in the northern hemisphere.

Jicama and Cucumber salad
(picture coming soon)

½ med jicama grated

2 Persian cucumber grated

1 c. cherry tomatoes slices

handful of  chopped cilantro

3 scallions/green onions

dressings:

juice of 1 lemon

1 Tbs. Sunflower oil

¼ tsp red chili flakes

salt and pepper to taste.

It’s best if you make this salad right before you are going to eat it as it produces a LOT of liquid as it sits. Put all the ingredients in  a bowl toss with the dressing and enjoy right away. Goes great with oven roasted potatoes.

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Red Jasmine Rice Salad w/smokie southwestern dressing

I love to try new thing, so last night I picked up some red jasmine rice and cooked it, not really knowing what I would do with it, so this morning I came up with this. It’s a pretty simple salad to make but very pleasing to the eye and satisfying if you want a quick something to eat for lunch. I will have this for lunch with a side of baba ghanoush which I made last night. Hope you like it.

1c. red jasmine rice (got it at the bulk bin at my local whole foods)

salad ingredients

salad ingredients

2 1/2 c. water

1 tsp sea salt

cook the rice until the water is absorbed about 30min. then let it rest and cool completely (you can do this the night before)

once the rice is cooled transfer to a salad bowl and start adding to it the following  ingredients:

1/2 of a red bell pepper chopped

2 slices of jicima chopped

1 c. frozen roasted corn kernels (rinse it under very hot water to thaw it out a bit)

bunch cilantro chopped

2 green onions chopped

*note: I used the Vidalia chopper small grid to get uniform cubes. It’s fast and looks pretty especially if you are making this for company. You can get it at bed, bad and beyond with a 20% coupon for about $15.

Once you finish chopping and adding the ingredients to your rice, then mix the dressing with the following ingredients:

Dressing:

1/4 c. extra virgin olive oil

dressing ingredients

dressing ingredients

juice of one lemon

1/2 tsp oregano

1/2 tsp applewood smoked sea salt

1/4 tsp. garlic powder

1/4 tsp. cumin

salt and pepper to taste

 

once you have mixed the dressing, toss it into the salad and let it marinade for a few minutes before serving. Enjoy!

before mixing

before mixing

Finished product

Finished product

Bekbka (Bakbaka)

My Cousin Niky makes this killer Libyan dish called Bekbka, we say Bakbaka.

it’s very popular at our potlucks, in fact we usually fight over.  Today I called her and asked for the recipe.  Knowing me, you know I had to make it a bit my own, so here it is:

This dish is a high starch/carb dish, so in order to cut that down a bit, I used red fingerling potatoes instead of regular potatoes, I used a gluten free pasta instead of regular and I used red onions instead of brown or yellow to give it extra nutrition. Niky thank you for the inspirations. I hope I did this dish justice, I know my husband gave it a thumbs up 🙂 and I had 2 bowls, now it’s time to burn it off 🙂

BakBaka (Pictures below)

1 package pasta (I used Tinkyada fusilli)
7-8 red fingerling potatoes
2 cans chickpeas
1 large onion (I used red onion)
3 jalapenos (I used 4 because my husband loves jalapenos!)
2 Tbs. of Safflower oil
1 small can of tomato paste
1 Tbs. Paprika
1 Tbs. Cinnamon
1 Tbs. Turmeric
2 Tbs. Real Salt (brand name)
approx. 1.2-1.5 liters of water

I heated a large pot and on high heat, added about 2 Tbs. of safflower oil, then sauteed the onions and Jalapenos for about 1 or 2 minutes, then I added the spices, tomato paste, potatoes and the water and brought it to boil.  I waited til the potatoes got slightly soft then added the pasta.  Once you add the pasta stir it often to prevent it sticking on the bottom. I did this for about 20 minutes then covered it and turned the stove off.  I waited for about 5 minutes then served it. See pictures below.

Gathering the Ingredients


Sautéing the onions and the Jalapeño

Adding the spices and tomato paste

Adding the chickpeas and potatoes

All put together, now start stirring.

All put together, now start stirring.

Finished product

Kelp Noodle Salad

Cutting down on our intake of grains is not always easy as most of us are so addicted to it.  Here is a no starch, low carb noodle dish that promises to satisfy. Kelp noodles are 0 calorie food that is very versatile.  It will absorb the flavor of whatever you mix it with.  This recipe is also nut free, gluten free and other than a little bit of honey, it’s also vegan and mostly raw. This is a great salad to make ahead as the longer it sits in the sauce the better the flavor.

You can play around with the sauce ingredients if you want to make it sweeter or spicier etc.

This makes enough sauce for 2 packages of kelp noodles and will serve 2 or 3 depending on how hungry you are 🙂

SAUCE

1/4 cup seasame tahini

1 Tbs. toasted sesame oil

3 Tbs. rice vinigar

2 Tbs. low sodium tamari sauce

2 tsp. chili garlic sauce (you can find this at any asian market (huy fong foods inc.)

2 tsp. raw honey or sweetner of your choice.

SALAD

2  7 oz packages  of Kelp Noodles (also found at asian markets or health food stores)

1 sm. persian cucumber, grated

1 sm. carrot, grated

handful of chopped cilantro or mint

1 green onion

toasted sesame seeds (optional)

DIRECTIONS

Put all the sauce ingredients into a small bowl or a measuring cup and mix well. Rinse and drain the noodles in a fine mesh colander.  Make sure it’s not too wet before you toss it with the sauce. Toss the noodles with sauce and the rest of the ingredients and you are done! Enjoy!

Asian Style Noodle Soup

My kids were really craving Asian noodle soup today, so I made a small pot for them, it was such a hit, they begged me to make some more, so second time around, I measured and wrote stuff out and took pictures so that if nothing else I can duplicate it next time I want to make it again.

Ingredients:

6 cups purified water

juice of one small lime

1/4 c. soy sauce

a drizzle of toasted sesame oil (you don’t want to put too much as it will overpower the taste) about 1/2 tsp.

2 cloves of crushed garlic

fresh ginger (about the size of a large garlic clove, either grated or pushed through the garlic press)

Cabbage (shredded fine)

1/4 of a brown onion (thinly sliced)

1/2 of a carrot (julienne with the mandolin)

1/3 of a zucchini (julienne with the mandolin)

bunch fresh cilantro

1 spring onion (green)

1 veggie bouillon cube

1 tsp. sea salt

1 bundle of rice noodles or mung bean threads there’s 3 in a package. (picture below)

Rice Noodles, Mung Bean Noodles, sesame oil, veggie bullion cubes.

Julienne Carrots and Zucchini

Directions:

Drop the bouillon cube in 6 cups of water, add the lime juice, the soy sauce, sesame oil and salt and bring it to boil, meanwhile prepare the rest of the ingredients. Whisk the broth to make sure the bouillon cube has completely dissolved then add the veggies as you finish slicing and cutting them. once the water boils, turn off the stove, add noodles, the green onions and cilantro, cover the pot and let it sit for 10 minutes. Once the noodles have expanded after about 10 minutes you may serve the soup.

boiling soup after adding the veggies

Cilantro and greeen onions

Finished Product

Alice’s Tomatoe Rice Soup

With the cold weather, soups just hit the spot! I hope you enjoy this one.

4 large tomatoes (Chopped)

6 c. water

1 onion (chopped fine)

1/2 c. frozen peas

1/2 c. rice of your choice

1 zucchini (chopped)

1 vegan bullion cube (this is what I use) (you can find it at Whole Foods)

1 clove garlic

1 tsp dried basil

1 Tbs lemon juice

1 Tbs. Olive oil

salt and pepper to taste

Heat the soup pot, when very hot add the olive oil then saute the onions, zucchini, garlic and the tomatoes, add the water and the rest of the ingredients and bring to boil, once boiling, lower heat to the lowest setting and let simmer for 1 hour.

Alice’s Potatoe Masala Soup

Picture coming soon!

4 Potatoes (peeled and cut into little cubes)

6-7c. of water (start with 6, then add more as needed)

1/2 c. frozen peas

1 med. onion (finely chopped)

2 celery stalks (finely chopped)

2 tsp. Amchur (dried mango powder found in Indian markets) (mix the poweder in some warm water first then add it to the soup so it doesn’t clump).

1 clove garlic

1/2 tsp. dried sage

1 chili pepper (if you don’t like it too spicy, remove the seeds)

handful fresh cilantro (chopped)

handful fresh mint (chopped)

salt and pepper to taste

About 2 Tbs. of Olive oil as garnish at the end.

Dry saute’ the onions, stirring occasionally, once lightly brown, add the water and the rest of the ingredients excluding the fresh herbs and olive oil. Once you bring it to a boil, turn down the heat and let it simmer for about 30-45 minutes. Turn off the heat and let it rest for about 5 minutes. Add the cilantro, mint and olive oil, stir and serve.

Raw/Vegan Veggie Quiche

Crust

1 1/2 c. soaked picans or any nut or seed of your choice

1 Tbs. Braggs Aminos

1 Tbs. Psyllium Husk

1 Tbs. Water to combine

1 tsp sea salt

Process until crumbly and press into the bottom of a spring form pan.


Filling

1 bag baby spinach

1 red bell pepper

handful of parsley and dill

2 leeks chopped (white and lite green parts)

1 c. soaked cashews

3 Tbs. phsyllium husk

1-2  Tbs. Lemon Juice

1 tbs. nutritional yeast

1 tsp nutmeg

salt and pepper to taste

Process all ingredients in food processor till smooth and creamy. Pour on top of the crust and chill until set. Can be refrigerated for up to 5 days.

Mexican ground “meat”

I was really in the mood for Mexican food lately so I got my creative juices flowing and came up with a ground “meat” that you can use in Lettuce wraps, tacos, nachos, or get creative like I did below with the cucumber appetizers.

1 c. pumpkin seeds (soaked overnight or at least 4 hours)

1 c. brazil nuts (soaked overnight or at least 4 hours)

1/2 onion (chopped)

1 tsp ground cumin

1 tsp chili powder

1 tsp. chipotle pepper fakes

1/2 tsp dried oregano

1 Tbs. Bragg’s Liquid Aminos

2 Tbs lemon juice

2 Tbs. tomato paste (omit if you want to keep it raw)

1/8 tsp garlic pwdr or 1 garlic clove

Grind the soaked nuts and seeds in the food processor until it has the texture of ground meat. Transfer it to a bowl and add the rest of the ingredients.  Mix it well and use it as is or place in a dehydrator for an hour or two to marinade and blend the flavors together.

I also have dehydrated it all the way 6-8 hours til crunchy for longer storage or to eat as a snack.