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Posts Tagged ‘vegetarian’

 
for the vinaigrette:
1 tsp freshly minced garlic
1 tsp dijon mustard
1 Tbsp grated parmesan cheese
1 1/2 Tbsp dried basil
1/2 cup honey
1/2 cup rice wine vinegar
1 cup vegetable oil
kosher salt/freshly ground pepper
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Place first 6 ingredients in a Magic Bullet and puree. Add vegetable oil and blend until emulsified. Season with salt and pepper.
for the salad:
Toss dressing together with your favourite salad ingredients.  Today ours included all of the following:
  • mixed greens
  • grape tomatoes, halved
  • raw yellow beet, peeled, processed in turning slicer
  • raw purple beet, peeled, processed in turning slicer
  • raspberries (or blackberries or quartered strawberries)
  • pecan halves, salted and toasted
  • crumbled feta or chevre
  • flaked kosher salt and fresh ground pepper to season
Notes: If you don’t have a turning slicer, use a mandoline to make long shreds of the beets. Soak shreds in water for several minutes to minimize colour transfer. Store leftover beet strings, refrigerated, in water to keep from drying out.
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This chili is so delicious! Even better the next day, when we added beef and spicy sausages 😉

4 tbs canola oil
1 medium zucchini, diced
2 medium carrots, diced
2 medium onions, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 poblano pepper, fine diced
4 Serrano peppers, fine diced
6 large cloves garlic, sliced
8 white mushrooms, sliced
3 tbs chili powder
1 tbs ground cumin
1 tbs dried oregano
(540ml) can black beans
(540ml) can kidney beans
(398ml) can chickpeas
(341ml) can corn niblets
(796ml) can diced tomatoes
kosher salt
Set a Dutch oven over medium heat. Heat oil. Sauté zucchini, carrots and onions until onions are translucent. Add remaining vegetables, stirring occasionally with a wooden spoon, about 5 minutes. Add spices and toss to coat.
Drain beans and corn. Add to pot, along with tomatoes (undrained). Bring to a simmer, then transfer to a 350F oven for an hour.
Season to taste.

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