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Tuesday, May 10, 2011

Greek Salad

Yep, you guessed it, more artichokes!

                           Greek Salad
8 or 12 ounces of frozen or fresh artichoke hearts steamed and sliced into wedges
3 Roma tomatoes diced
1 lemon fresh squeezed
1/4 cup extra virgin olive oil
1 Tbs dried oregano
1 Tbs dried basil
1 tsp dried thyme
1 Tbs capers
1/2 tsp sea salt
6 to 8 kalamata olives sliced thin
8 or more fresh basil julienned
1 cucumber sliced and diced
1 sweet yellow pepper julienned or any pepper of choice
green scallions
green olives for garnish 
fresh organic spring mix or your choice of lettuce

Mix olive oil, lemon juice, dried spices and salt together and add artichokes and mix well. Add in tomatoes, capers, olives, cucumber, and yellow peppers and mix well. At this point I refrigerate for a few hours and let everything meld together. Then to serve, add lettuce and top with mixture. Garnish with green olives, scallions and basil and enjoy! Throw in some Daiya Mozzarella for an awesome flavor! 

Monday, May 9, 2011

Spicy Sweet Potato Asparagus Stir Fry

I love spicy food! The hotter the better! I combine sweet potatoes with a spicy sauce to create this very addictive dish. I use a vegan oyster sauce recipe that is posted before this if you want to use it.

          Spicy Sweet Potato Asparagus Stir Fry

2 sweet potatoes cut in 1/16 inch thin sliced half moon shapes
1 bunch asparagus cut in 1 inch pieces
Green part of a leek sliced
1 cup cooked black beans
1 cup cooked brown rice
2 or more Thai chilis
1 Tbs ground cumin
3 Tbs stir fry oil
1/4 cup water
1 Tbs black sesame seeds

Stir Fry Sauce
2 Tbs vegetable stock
2 Tbs vegan oyster sauce
1 Tbs Sherry cooking wine
1 tsp rice vinegar
2 Tbs coconut aminos
2 Tbs Sriracha sauce (you may want to cut this down to one if you are sensitive to heat)

Heat oil in a Wok or pan and add sweet potatoes and Thai chilis and stir fry for a few minutes to sear the outside of the sweet potatoes, add cumin and stir a minute longer. Add water and cook down the water to finish the potatoes. If you don't stir fry the sweet potatoes first they will turn to mush. Adding the water after helps cook the potatoes all the way through and they hold there shape. Mix your stir fry sauce well and pour in. Add asparagus and cook sauce down until thickened and asparagus is cooked the way you like. Add leeks and stir around for a minute. Place black beans and rice mixture on a plate and pour your stir fry on top.

Tuesday, May 3, 2011

Vegan Soy-free Gluten-free Oyster Sauce

So I am working on a recipe that calls for Oyster Sauce and all the vegetarian recipes I found had soy and wheat in them. I used coconut aminos in mine. Any mushrooms will do, but in this recipe I used portabellas.

                                   Vegan Soy-free Gluten-free
                             Oyster Sauce

1/2 cup mushroom broth
2 Tbs coconut aminos
1 Tbs coconut nectar

Combine and cook on medium low heat. Reduce to a syrup consistency, about 1/4 of your original content. It will make 2 tablespoons worth. I use this within a few days. The recipe I use this in will be posted shortly.

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