Green with Envy

meatless monday Feb 11, 2019

Green with Envy

 

Green is the colour of life, renewal, nature and energy, associated with growth, harmony, freshness and environment. Aaahhhh....

 

Salad

1/2 head of Romaine, washed, leaves separated

6 stalks Celery with leaves, sliced into 1/4 inch pieces

4 inch chunk English Cucumber, halved, sliced thin

6 spears Asparagus, trimmed, sliced 1 inch pieces

Handful Green Beans, lightly steamed, cut into 1 inch pieces

1/4 cup Basil, roughly torn

1/2 cup Brussel Sprouts, sliced thin

1/4 cup Pumpkin Seeds

 

Dressing

1/4 Green Pepper, chopped

1 Green Onion, chopped

2 tbsp Parsley, chopped

3 tbsp EVOO

1 tbsp Lemon Juice

Himalayan Pink Sea Salt to taste

Fresh Ground Black Pepper to taste

 

In a pretty bowl, or platter, arrange salad ingredients. Whiz together all the dressing ingredients in a blender, food processor, or with immersion blender. Taste for seasoning and adjust accordingly. Dribble generously over salad. 

 

*EVOO is Extra Virgin Olive Oil


Recipe...

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Radical Roasted Roots

meatless monday Jan 21, 2019

Radical Roasted Roots

Rich, roasted veggies are naturally sweet and flavourful with a silky, sumptuous vegan sauce.

 

Roasted Vegetables

1 medium Rutabaga, peeled, diced into 1 1/2 inch pieces

3 large Potatoes, scrubbed and cubed 1 1/2 inch pieces

2 medium Onions, peeled and quartered

1 bunch of Parsnips, peeled or scrubbed, topped and tailed

1 bunch of Carrots, peeled or scrubbed, topped and tailed

1 handful of Green Beans, topped and tailed

Himalayan Pink Sea Salt to taste

Fresh Ground Black Pepper to taste

1 Garlic clove, minced

1/4 tsp cayenne

3 tbsp EVOO or Coconut Oil, melted

 

Sauce

1 Brown Gravy Mix package

1/2 cup Red Wine if desired (of course it's desired)

 

In a large bowl mix together oil and spices - gently massage mixture onto root vegetables (Rutabaga, Potatoes, Onions, Parsnips, Carrots). Divide vegetables onto two large baking sheets. Roast @425 degrees F until tender and golden, approximately 45 mins. In a frying pan steam green beans in a quarter...

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Pistou Portabello

meatless monday Nov 11, 2018

Plump and perfect, paired with piquant tomato!!

Ingredients:
4 portobello mushrooms – cleaned with stumps and gills removed
8 tablespoons pistou
4 thick slices of tomato

Clean portobello mushrooms and remove the stumps and gills. I use a teaspoon to scrape the gills out. Spoon 2 tablespoons of pistou into each mushroom, top with one thick slice of tomato. Salt and pepper to taste. Grill on the barbecue or roast in the oven. Mushrooms will fill with a delicious liquor so careful not to spill!  

Pistou
1/2 cup extra virgin olive oil
1/2 cup basil (packed)
2 cloves garlic
Himalayan pink sea salt to taste

Whaz everything together in a blender until puréed. Can also be made with parsley or cilantro!  

XOXO Vicky

Recipe designer – Vicky Gosse
Photo credit – Georgia Gosse

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Fennel Salad Recipe

meatless monday Oct 15, 2018

1 Granny Smith Apple shaved thin on mandolin
1 Fennel Bulb shaved thin on mandolin
2 Celery Stalks shaved thin on mandolin
3 tbsp Olive Oil
3 tbsp Fresh Squeezed Lemon Juice
1 tbsp Honey

Himalayan Pink Sea Salt to taste
Fennel fronds to garnish
Combine apple, fennel and celery in large bowl. Dress with olive oil, lemon juice and honey. Sprinkle salt and fronds overtop and enjoy! (Optional: Add chopped walnuts for a nutty flavour and an extra crunch)

*Salad may be made in advance, but do not add salt until just before serving.

Why Fennel?
Fennel is an herb with a mild but distinctive licorice flavor and fragrance.   It is full of vitamin C plus minerals including potassium, an electrolyte that fights high blood pressure, and folate, which helps convert potentially dangerous molecules called homocysteine into a benign form.   The vitamin C by itself has the strength to zap free radicals looking for a place to cause damage in the body, usually in the form of inflammation, which...

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Roast the Chakras

meatless monday Oct 01, 2018

Eat the chakra rainbow for a flavour showstopper!


Ingredients:
Cherry tomatoes
Butternut Squash
Yellow Pepper
Asparagus
Spiralized beets
Purple Potatoes
Purple cabbage
Olive oil
Himalayan pink sea salt and ground pepper to taste
Lemon
2 cloves garlic, minced
Red wine vinegar
1/2 cup yogurt
2 Tablespoons fresh dill or 1/4 tsp dried

Cooking Instructions:
Heat oven to 425 degrees.
Lightly oil tomatoes, generously salt and roast 14-20 minutes.
Peel, cube and oil butternut squash, sprinkle with 2 cloves minced garlic and salt. Roast 30 minutes.
Wash, seed and slice yellow peppers into strips. Drizzle with olive oil,lemon and roast 20 minutes.
Trim the bottom 2-3 inches off the asparagus. Anoint with olive oil, salt and pepper and roast 12-15 minutes, and spritz with lemon.
Spiralize or thinly slice beets. Roast 25 minutes with olive oil, red wine vinegar, salt and pepper. Toss with yogurt and dill.
Scrub potatoes, cut into 1 inch pieces, and roast 45 minutes until crispy.
Thinly slice cabbage and...

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Iceberg Wedge Salad

meatless monday Sep 17, 2018

Plump, refreshing iceberg is stimulated by spicy, unctuous ranch dressing, The bright acidity of tomato is balanced by olives’  salty umami.

 

Ingredients:
Cherry tomatoes
Butternut Squash
Yellow Pepper
Asparagus
Spiralized beets
Purple Potatoes
Purple cabbage
Olive oil
Himalayan pink sea salt and ground pepper to taste
Lemon
2 cloves garlic, minced
Red wine vinegar
1/2 cup yogurt
2 Tablespoons fresh dill or 1/4 tsp dried

Cooking Instructions:
Heat oven to 425 degrees.
Lightly oil tomatoes, generously salt and roast 14-20 minutes.
Peel, cube and oil butternut squash, sprinkle with 2 cloves minced garlic and salt. Roast 30 minutes.
Wash, seed and slice yellow peppers into strips. Drizzle with olive oil,lemon and roast 20 minutes.
Trim the bottom 2-3 inches off the asparagus. Anoint with olive oil, salt and pepper and roast 12-15 minutes, and spritz with lemon.
Spiralize or thinly slice beets. Roast 25 minutes with olive oil, red wine vinegar, salt and pepper. Toss with yogurt...

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Zucchini Noodles with Chutney and Chik’n

meatless monday Aug 26, 2018

Pedestrianly sweet, zucchini noodles are imbued with vinegar permeated, cranberry chutney and chik’n.


Ingredients:
3 medium zucchini spiralized or mandolined or vegetable peeled into thin noodles
Chik’n shredded
Chutney recipe
1 c water
3/4 c sugar
Small onion chopped
Apple peeled and chopped
1 orange zested, juiced, pulp chopped
4 c cranberries 1-12 oz package fresh or frozen
1/2 c cider vinegar
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon himalayan pink sea salt
1/4 teaspoon cayenne

Directions:
In a medium sauce pan bring sugar and water to a boil. Add everything else and simmer 10 minutes, stirring gently. Cool slightly, taste and adjust seasoning.

Mound zucchini in centre of plate and add chik’n.  Top with warm chutney and enjoy!!

XOXO Vicky

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Jicama Tacos

meatless monday Aug 13, 2018

Crisply sweet, starchy goodness.  Tacos get juiced with a blast of citrus and a sear of peppery heat.

 Ingredients:
1 large jicama peeled and sliced into thin sheets (use a mandolin or veg peeler)
3 Tablespoons olive oil
1 small tomato diced
1 bunch green onion sliced
1/2 cup corn kernels
1 red chili minced more or less to taste
1/3 cup olives
1 cup shredded chik’n
1 tin mild green chilies
1 cup green salsa
1 clove garlic minced
1/2 tsp cumin
Himalayan pink sea salt
Cilantro bunch to garnish
1 avocado diced
1 lime spritzed over tacos

Directions:
Slice jicama into thin sheets to use as taco shells.
Heat oil in a skillet and add all other ingredients, (except cilantro and lime) and esrm thru to blend flavours. Taste and adjust seasonings.  Spoon into jicama “shells” and top with cilantro, avocado and spritz of lime.

XOXO Vicky

Recipe designer – Vicky Gosse
Photo credit – Georgia Gosse

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Fruit Carpaccio

meatless monday Jul 23, 2018

Ethereal ribbons of sweetness lie across the tongue, relieved by the spicy explosion of jalapeño. Unctuous whipped coconut cream soothes the palate.



Using a mandolin or your finest knife skills, slice paper thin slices of your favourite fruits.  

1 dragon fruit peeled
1 red plum
1 blood orange peeled
1 large globe grape per plate
2 x 3/4” cubes of watermelon per plate
2 – 3 slices jalapeño per plate
Scant sprinkle Maldon salt
Basil chiffonade
Dollop whip coconut cream
Dollop dairy free sorbetto

Using a plain white plate, artistically arrange fruit, starting with the largest. With a very light hand stud the fruit with salt and basil. Top with the cream and sorbetto.  I love the blueberry/basil, or strawberry/rhubarb from Fiasco Gelato, but whatever your preference!

Whipped coconut cream

1 tin coconut milk refrigerated overnight
1-2 Tablespoons icing sugar
1 teaspoon vanilla

Chill coconut milk at least 8 hours. Open carefully and put solids in a chilled bowl,...

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Cabbage Wedgies

meatless monday Jun 25, 2018

 

Nutty and sweet, tender umami.


Cabbage Wedges

1 cabbage
Olive oil
1 bunch green onion, chopped fine
Garlic salt
Fresh ground pepper
Balsamic vinegar

Cut cabbage into eight wedges and place on a double thickness of heavy-duty foil. Brush cut sides with olive oil. Sprinkle with onion, garlic salt and pepper. Drizzle with balsamic vinegar. Fold foil around cabbage and seal tightly. Grill, covered, over medium heat for 20 minutes or until tender. Open foil carefully to allow steam to escape.

XOXO Vicky

Recipe designer – Vicky Gosse
Photo credit – Georgia Gosse

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