Arugula Salad with Grilled Eggplant & Portabellas

1 07 2012

I  love everything about this meal. The fact that it was made with organic arugula from the CSA. The fact that it was my first time using the grill this summer. Definite turning point. And also the fact that I made a cilantro-based anything and was able to stomach it, let alone enjoy it. I still hate cilantro on it’s own, but the few times I’ve cooked with it, I absolutely love its fresh and herby flavor.

See: http://falmouth.patch.com/articles/adventures-in-pesto

So for now, Cilantro: 2, Kristie: 0, the battle continues.

Give me a pile of grilled veggies over a bed of cold greens, covered in a flavorful sauce, and I am quite content.

Arugula Salad with Grilled Eggplant & Portabellas
Adapted from Passionate Vegetarian

4 portabella mushrooms, caps removed
1 large eggplant, stem ends removed, sliced horizontally into long, flat pieces, each the length of the whole eggplant and about 1/3-inch thick
1-2 tbs. olive oil
Cilantro Vinaigrette (recipe below)
6-8 cups very fresh arugula leaves, washed and well-dried

Preheat grill to high.

Lightly brush the mushroom caps and eggplant slices with oil. Season with salt and pepper. Place them directly on the preheated grill. Grill the mushrooms for 6-8 minutes and the eggplant for 8-10 minutes, turning once with tongs about halfway through.

Remove the vegetables from the grill. Toss with about 2 tbs. of the Cilantro Vinaigrette and serve on the cold greens. Top with any remaining dressing.

Advertisements




Red Potato Salad with Dill & Mustard

9 05 2012

It’s been about three months since we had to put my dog Zach down. It’s weird even referring to him as a dog. He was my life mate. Through Beanie Babies, puberty, punk rock, college, boyfriends, jobs, through everything I’ve ever gone through since I was 11 years old, I’d talk it all out with Zach. And now that he’s gone, life is just weird.

Apparently it’s kitten season on Facebook, because everyone and their mother has been finding a need to post new cat pictures. It’s making me really sad and anxious to find a new animal friend. I’m starting to get a little too attached to other peoples pets

 

 

 

 

 

 

 

 

 

 

 

Ryan and I are going to start looking for our own place once I get back from THIS. And then I will finally be able to get the kitty I’ve always dreamed of. The kitty OR TWO I’ve always dreamed of. And then life will begin to fall into place. Cats do that. But until then, I’ll still have Zach with me until my end of days.

I made this potato salad a few weeks back with a kale and ricotta frittata. All together, it was like a grown-up version of breakfast-for-dinner. I love different spins on potato salad, as well as anything covered in a mustard sauce so this recipe definitely fit the bill. Serve warm and try pairing it with an omelette stuffed with greens. Then go hug your pet.

Red Potato Salad with Dill & Mustard
Adapted from Vegetarian Cooking: A Commonsense Guide

6-8 red potatoes
1 tb. wholegrain mustard
1 1/2 tbs. chopped fresh dill
2 tsps. brown sugar
1/4 cup red wine vinegar
1/3 cup olive oil

Boil the potatoes for 20 minutes, or until tender. Drain and leave to cool slightly. When cool enough to handle, cut the potatoes into 1-inch chunks and place in a salad bowl.

Mix the mustard, dill, sugar, and vinegar together in a small bowl. Using a fork, whisk in the olive oil to make a dressing. Season to taste with salt and pepper. Toss the dressing through the warm potatoes and serve.





Fried Green Tomato Po’Boys & Vegan Caesar Salad

20 09 2011

I always imagined green tomatoes as being tart and well, green tasting. I pictured the disappointment and agony in our faces as we spit them out in unison, cursing the unripe fruit. But lo! Not was the case! Succulent and flavorful, with a tobasco-kick and my bacon portobellos melting over everything, these sandwiches are anything but agony.

Try pairing with this *vegan cesar salad (almost vegan, minus the Parmesan I added..) Vampires beware. This dressing packs a garlic whollop. Love it.

Fried Green Tomato Po’Boys
Adapted from Vegan Planet

3 small green tomatoes, halved lengthwise and cut into 1/2-in. slices
Salt and black pepper
1/2 cup dry bread crumbs
1 tsp. Old Bay seasoning (or if Old Bay can’t be found, some Cajun seasoning will work)
3 tbs. olive oil
Tempeh Bacon (my substitute for tempeh was to take 2 portobello mushies, slice, marinate in my tried & true “Bacon” marinade: equal parts liquid smoke, real maple syrup and soy sauce)
2 romaine lettuce leaves
Mayo (or soy mayo)
Hot sauce, to taste
Bread/sub roll of choice

Cesar Salad
Adapted from Vegan Planet

1 loaf crusty bread
2 garlic cloves, minced
1 tb. tahini
1 tb. white miso
2 tbs. lemon juice
1 tsp. soy sauce
1/4 tsp. Worcestershire sauce
1/3 cup olive oil
Salt and black pepper
Romaine lettuce
Parmesan cheese, shaved (optional)

Preheat the oven to 325 degrees. Cut the bread into 1-inch. cubes and spread on a baking sheet. Coat in olive oil, salt and pepper. Bake, turning occasionally, until lightly toasted on all sides, about 20 minutes. Set aside to cool.

In a small bowl or food processor, combine the garlic, tahini, miso, lemon juice, soy sauce, Worcestershire sauce and olive oil until blended. Adjust salt and pepper to taste.

Cut the romaine leaves into bite-size pieces and place in a large serving bowl. Pour the dressing over the salad and toss until evenly coated. Add the croutons and cheese, if using, toss again and serve.





Tropical Pasta Salad with Fresh Fruit, Coconut and Jerk-Tempeh

15 07 2011

Monday was one of those days where I wouldn’t want to live anywhere else but Cape Cod. Refreshing. A day off from work with the boyfriend lead to lunch at La Petite France Cafe on Main St. Gazpacho Soup & Garden Veggie sandwich (lettuce, tomato, avocado, cucumber, onion, sprouts, roasted red peppers, baby Swiss and balsamic vinegarette)

Followed by splurging on a cheap pair of Keens, iced lemon matés at Common Ground (my lifeblood), library books (currently reading An Object of Beauty by Steve Martin), an hour at the beach then a stop at Lamberts to pick up fresh fruits & veggies for tonights din.

The creamy coconut dressing mixed with the sharp cheese and juicy fruit is a crazy awesome flavor combo. And the coolness of the salad helps balance out the jerk spice, which can be a little overwhelming, if your boyfriend accidentally dumps half a bottle of cayenne pepper into it. If you use a fresh pineapple, be sure to use it as bowl because it leaves some awesome flavor bits at the bottom.

Tropical Pasta Salad with Fresh Fruit & Coconut
Adapted from Vegan Planet

12 oz. small pasta of your choice
2 cups fresh pineapple chunks (about 1 pineapple)
1 ripe mango; peeled, pitted and cut into 1/2-in. pieces
1 navel orange; peeled, white pith removed and cut into 1-in. chunks
1 small red bell pepper, cut into thin strips
1/3 cup celery, minced
2 tbs. scallions, minced
2 tbs. chopped fresh mint leaves
1 cup unsweetened coconut milk
1/2 cup orange juice
Juice and zest of 1 lime
1 tsp. light brown sugar
1/8 tsp. allspice
1/8 tsp. cayenne
Salt
Salad greens
1/4 cup unsweetened shredded coconut; toasted
Gorgonzola cheese (optional)

Cook the pasta in a pot of boiling salted water until al dente. Drain and rinse under cold running water and place in a large bowl. Add the pineapple, mango, orange, bell pepper, celery, scallions and mint. Set aside.

In a small bowl, combine the coconut milk, orange juice, lime juice/zest, brown sugar, allspice, cayenne and salt to taste. Mix well. Pour the dressing over the pasta salad and toss to coat evenly.

Arrange the salad greens on plates (or if you’re in a fancy decorative mood OR have just 2 people eating and used a whole pineapple OR if you have more than 2 people eating but only like 2 of them, plate the greens in the hulled out pineapple halves and give them to your two besties/sexies). Place some pasta salad on top and sprinkle with the toasted coconut, gorgonzola and jerk-spiced tempeh (Recipe below). Gorge.

Jerk-Spiced Tempeh

2 tsps. brown sugar
1 tsp. cumin
1 tsp. allspice
1 tsp. oregano
1 tsp. paprika
1 tsp. salt
1/2 tsp. cayenne
1/4 tsp. nutmeg
Olive oil

In a shallow bowl, combine all the ingredients. Cut the tempeh in half then into 4 trianges. Coat with olive oil then dredge all sides in the spice mixture. Heat some oil in a skillet over medium heat. Add the tempeh and cook until brown and crispy on both sides, about 5 minutes.





Portobello Salad with Mustard Dressing

2 12 2010

Sorry for the crappy picture. I’ve been feeling sickly all day, so tripods and f-stops are not on my list of things to deal with now. Started off with trying to exercise not too long after breakfast, wound up saying hey to that breakfast again when we met later, my head in the toilet bowl. Wanted to pass out all evening at work. Came home and just wanted something that would make me feel healthy. Greens. Veggies. Something to grant me living being status and not just a toxic waste dump. So thanks Veganomicon for making me feel whole again.

I changed the dressing to just a plain mustard dressing because I wasn’t ready for the spiciness of the original. This recipe is for a big ol’ salad. When you have company and suches. But you could just do what I did and scale it back for one lonely loser.

Oh and thanks to PanzerBastard and Toxic Holocaust for a great show on Sunday @ Great Scott in Allston. Thrashtastic. Here’s Ashleigh and Victor, acting completly appropriate.

Portobello Salad with Mustard Dressing
Adapted from Veganomicon

Dressing:
1/4 cup mustard (your choice. a spicy stone-ground. Dijon would work well too)
3 tbs. canola oil
1/4 cup red wine vinegar
2 tbs. pure maple syrup

Salad Fixins’:
8 cups mixed greens (Go nuts. I used what I had; romaine & some red cabbage.)
1 avocado, peeled, halved, pitted, and sliced thin
1 small red onion, sliced into thin half-moons
1 can chick-peas, drained & rinsed
1 tomato, diced (or some cherry tomatoes)
Some roasted portobello mushrooms (1 for each person; slather a mushroom in olive oil, soy sauce, salt & pepper, and whatever herbs you have on hand then throw in on a skillet or grill and cook both sides til tender)

Whisk together all the dressing ingredients in a small bowl.
Mix up all the salad ingredients in a large bowl, except the portobello. Pour on the dressing and TOSS.
When ready to serve, place the greens on a plate and top with the sliced portobellos.





Sweet Potato & Scallion Salad

25 08 2010

The name of this blog originally intended to be Liminal Plates, playing around with the idea that I am in a very liminal space right now, somewhere between college and the “real world”, not really sure where to head. Well, I am still there. There’s a lyric in a Why? song that reads, “What should these earnest hands be holding?” And I find myself asking that a lot of the time. A camera, a spatula, a guitar, a pen. My passions flood me, but ultimately divide my time, leaving me feeling like I’m clutching a buoy for support in this here real world. So who knows where I’ll go. In the meantime, I’ve made sweet potatoes. Try it out. If I made this again, I would half the amount of liquid in the dressing because the veggies are drowning in it (pardon my nautical theme-age). But it’s still delicious.

Sweet Potato & Scallion Salad
Adapted from Bobby Flay

4 large sweet potatoes, par-cooked & cut into 1/2-inch slices
8 scallions
1/2 red onion, sliced into moons
1 avocado, cut into chunks
3/4 cup olive oil, divided
2 tbs. Dijon mustard
1/2 cup cider vinegar (I’d cut this in half)
1/4 cup balsamic vinegar
2 tsps. honey (I used agave nectar. Any sweetener will suffice)
Salt and freshly ground pepper
1/4 cup coarsley chopped flat-leaf parsley

Preheat grill to high. (Note: I used my oven’s broiler because it was pouring outside). Brush potatoes and scallions with oil and arrange on grill. Grill potatoes for 3-4 minutes on each side, or until tender. Grill scallions until softened and marked.
In a large bowl, whisk together the 1/2 cup olive oil (or less), mustard, vinegars, and honey. Season with salt and pepper. Add potatoes, scallions, red onion, avocado and parsley. Toss until everything is well coated.