A Pinch and a Dollop

Category: Raw Veggie Recipes

• Cheesy Kale Salad

  Posted at 9:31 pm by pinchdollop, on November 14, 2013

  

  So, I have to admit, I fell off the wagon for a minute there. While I stayed on the veg bandwagon, I started eating more carbs and sweets again, and veered away from the no sugar, no oils path I started out on. And, while I didn’t gain any weight, I didn’t lose any either. So, with renewed vigor, I decided to try again, and here’s what I made for breakfast this morning! I know, kale salad for breakfast? Honestly, it was so tasty, and hit all my perfect spots: cheesy, sweet, and crunchy. It’s a great way to get your maximum veg in, and you can experiment with different ones! I used the topping I normally use for my kale chips because it’s so tasty when liquid, and I wanted to enjoy the flavors without them having hardened into the chip.

  Salad

  5 or 6 curly kale leaves, ripped into small pieces, stems discarded (you can save these for juice too)

  1/2 stalk broccoli, no florets

  1 radish

  1 persimmon, chopped

  1 Tbs raisins

  Handful grapes, sliced in half

  1/4 c Spicy Kale Chip Dressing (see recipe below)

  Spicy Kale Chip Dressing

  1 c raw cashews, soaked or not

  1 bell pepper, cut into large chunks

  1- 2 Tbs Miso Paste

  1/2 c Nutritional Yeast

  1-2 Tbs Siracha

  1-2 Tbs groun flax seed (I grind my own)

  Juice of Half Lemon

  Vegetable Broth, 1-2 Tbs at a time until right texture is achieved

  Make dressing: Place all ingredients into high speed blender and run on high until all incorporated. You may have to scrape down a few times to blend it all evenly. The mixture should be somewhat thick and not too runny. If you add too much broth, you can always add in more cashews and a little miso to balance.

  For salad: place kale into a bowl, and add dressing. With your hands, as if you were making Kale Chips, gently massage the dressing into the leaves. This loosens up the toughness of the kale fibers, but also helps to evenly coat the leaves. Once all leaves are coated, add chopped fruit and using a mandolin, slice radish and broccoli over bowl. Mix all ingredients one last time, and eat!

  Posted in Main courses, Raw Fruit Recipes, Raw Veggie Recipes, Salads, Side Dishes | 0 Comments | Tagged Cashew, cheesy, kale, nutritional yeast, salad

• Roasted Veggie Burger and Celery Root Salad

  Posted at 1:47 pm by pinchdollop, on October 25, 2013

  

  I’m always looking for ways to either sneak my veggies in, or get new ideas for raw salads. These burgers are amazing for throwing just about anything you have lying around you want to use up in the fridge, and they taste great! The salad inspiration came from my friend Felicia, who introduced me to the apple, celery root, mustard combo! So delicious! I made a few tweaks, and it was perfect with the bergers!

  Celery Root, Apple, and Pomegranate Salad

  1 celery root, julienned

  4 small macintosh apples, peeled, cored, and julienned

  1 pomegranate, seeded

  ~ 1-2 Tbs Dijon Mustard

  ~ 1/4 c apple cider vinegar

  Cut the celery root and apple and sprinkle with the pomegranate seeds. Make dressing by mixing the mustard and vinegar, and adjust amounts to your taste. Pour over fruit/veg, mix and eat! The combo of the sharp mustard and vinegar with the distinct celery flavor and sweetness of the fruit is amazing!

  Roasted Veggie Burgers

  1 green bell pepper

  1 leek

  1/2 carrot

  1 large beet

  1/2 fennel bulb

  1 head broccoli

  1 package white mushrooms, sliced

  12-15 garlic cloves

  1c vegetable broth

  1/2 c white beans

  1 1/4 c rolled oats

  2/3 c nutritional yeast

  splash liquid aminos

  Cut vegetables, all but mushrooms,  into large chunks, and spread evenly on baking sheet lined with parchment or silpat. Pour 1/4c of broth over veggies to flavor and protect from burning. Place into 400 degree oven, and roast for about 45 min to 1 hour, mixing veggies every so often so they don’t burn and evenly roast. You can add a little extra broth if they are starting to char.

  While veggies are cooking, line a fry pan with 1/4 c broth and add full package of mushrooms. Once wilted and browned, take mushrooms off heat and place in blender.  (You can do this in the food processor as well if you do not have a blender). Once veggies are finished roasting, add about half of the tray or 2 cups to the blender. Add all other ingredients, but save 2/3 c of the rolled oats to add into blended mixture. Once incorporated, the mixture should resemble a paste similar to ricotta cheese. Pour this into a bowl and mix together with remaining rolled oats. Form into patties, and then place on baking sheet lined with silpat (This is pretty important so the burgers crisp and don’t stick). Place in oven, and bake for about 15-20 minutes on each side, or until burger is crispy on outside. Inside it will remain soft and moist.

  Guacamole

  1 avocado

  several springs of cilantro, chopped

  splash of hot sauce

  Mash avocado and mix cilantro and hot sauce in!

  I usually do 2 burgers as a main course with a dollop of the guacamole, but eat until you are satisfied, not full! The burgers can have any veggies you want, and you can even add in a little brown rice in the blender or into the fold for a nutty, chewier texture. The nutritional yeast is key for flavor, adding a slight cheesiness, and it is super rich in vitamin B12, which is a great addition when you are eating a plant based diet!

  Posted in Cooked Veggie Recipes, Raw Fruit Recipes, Raw Veggie Recipes | 0 Comments | Tagged apple cider vinegar, celery root, guacamole, mustard, nutritional yeast, pomegranate, roasted veggies, veggie burger

• Green Smoothie

  Posted at 1:12 pm by pinchdollop, on October 24, 2013

  

  So, in the struggle to get that pound of raw veggies in, I find it helps to hide them a little! Even if you can’t taste them, you’re still getting the nutrients! So, I make this almost every morning, and despite giving up my coffee addiction, this seems to give me more than enough energy that I need to get my day going. It’s incredibly filling with all of that fiber, and tastes super fresh from the lime and ginger! Make sure to leave your lime rind on, as that’s the best part! (The glass in this photo was made for me by a dear friend, Justin Teodoro. Message me if you like these and want info on how to get them)!

  1 green apple, cut into 4

  1/2 c ice

  1/2 c water

  1 lime wedge, skin on

  1/4″ slice coin of ginger

  1/2 c seedless grapes

  1 banana, cut into pieces

  1/2 cucumber, cut into pieces

  2-3 leaves kale, stems removed

  1/4 tsp or more turmeric

  Put ice, water, lime, ginger, grapes and banana in high powered blender, and blend until incorporated. Add cucumber, apple, blend again. Follow with kale, cut into pieces, and add desired amount of turmeric (you can’t taste this, but it may turn the smoothie a little yellow or brown. Doesn’t matter. It’s fantastic for building a strong immune system (as is the ginger), so it’s great to get into your food during the winter months!  Blend for a few minutes so kale gets cut into small enough pieces. If you have a vitamix blender, this shouldn’t take too long. My Ninja blender is amazing, and I use it every day, but it’s not as strong, so the kale doesn’t break down as well. I don’t mind, as I like having something to chew, but if you like a smoother blend, just leave it on longer!

   

  Posted in Raw Fruit Recipes, Raw Veggie Recipes, Smoothies | 1 Comment | Tagged Beverages, breakfast, green smoothie, Health shake, juice, kale, turmeric

• Lentil Soup, Crudite, and Tofu “Cheese” Dip

  Posted at 4:50 pm by pinchdollop, on October 23, 2013

  

  It’s cold today, and I have been craving warmth all day long. So, I had the leftover Eggplant Manicotti for Breakfast, and wanted something warm along with my veggies for lunch. Voila! Lentil soup. I followed the skeleton of this great blog called “Simply Scratch” and made my tweaks, as you will see below.  (www.simply scratch.com: There are all these step by step instructions with photos to show you what it will look like, so if you are just beginning to cook, this would be great for you)! I LOVE how the soup came out; it’s very smoky and hearty. The Smoked Paprika makes you feel like there is bacon or something in here, when there is no fat at all! It’s fantastic! I topped it with pumpkin seeds and my favorite One Lucky Duck Parmesan Flakes (you really don’t need, but I am a little obsessed). I paired it with some cut up veg, and a little of the filling from the Eggplant Manicotti to use as a dip, and it was an excellent lunch!

  LENTIL SOUP

  1 Lg Onion, Diced

  1 Carrot, Diced

  4 Celery Ribs, Diced

  6 Garlic Cloves, Minced

  2 c Dry Lentils, Sorted and Rinsed

  2 Qtz Low Sodium Veg Broth (I use Imagine)

  2 Bay Leaves

  1/2 tsp Ground Black Pepper

  1/2 tsp Turmeric

  1/2 tsp Cumin

  1/4- 1/2 tsp Smoked Paprika

  10-12 Pepitas (Raw Pumpkin Seeds), Optional

  Sprinkle of One Lucky Duck’s Parmesan Flakes, Optional

  For cheese dip, see filling for Eggplant Manicotti

  In a large Dutch Oven or Heavy Stock Pan over medium high heat, pour about 1/2 c of your broth or enough to coat bottom of the pan. Let this heat for a minute or two (it will start to bubble quickly, so chop your veggies first), and then add onion, carrots, and celery and stir. Let the veggies sweat, or cook until the onion begins to be translucent. Once the veggies have cooked a little, add your minced garlic and continue to sauté. After 5 minutes, you can add your cleaned lentils, bay leaf and spices. Sir and then add the rest of the broth. Let everything come to a boil and then bring heat to low to simmer for about half an hour or until lentils are done. They should have some body, but be soft to the bite.

  Once the soup has done cooking, place half the soup in a blender, and mix on high for 2-3 minutes or until the mixture is creamy and incorporated. If you like a less chunky soup, you can blend the whole mixture, but I would suggest at least doing half because it gives the soup body and texture, while leaving lots of big chunks. Stir the blended mixture back into the remaining soup in the pot, and serve!

  Posted in Cooked Veggie Recipes, Raw Veggie Recipes | 0 Comments | Tagged Bay leaf, Lentil, Lentil soup, smoky, Soup, Soups and Stews, winter

• Kale, Beet & Apple Salad

  Posted at 3:19 am by pinchdollop, on October 23, 2013

  

  So, the goal is to eat 1 whole pound of raw veggies a day! Gulp! It seems like a lot! So, I’ve been experimenting with ways to make it all new and exciting. Always experimenting with new dressings that have no oil and don’t taste horrible; this one was pretty tasty, and I managed to eat the whole bowl, so not too shabby!

  Salad:

  3 leaves curly Kale

  1/4 carrot, sliced with mandolin

  1/4 beet, sliced with mandolin

  1 ear corn, kernals cut from cobb

  1 Tbls raisins

  1/4 pomegranate, seeded

  1 tsp raw pumpkin seeds

  1/8 c navy beans, drained

  1 small McIntosh Apple

  Dressing:

  1/8 c raw tahini

  Juice of 1 lime

  Splash of Braggs Liquid Aminos (you can use soy sauce if you are not gluten free)

  1/4 c Apple Cider Vinegar

  Break Kale into bite sized pieces, and toss all other ingredients on top. Pour desired dressing amount onto salad, and toss to coat. I got 2 servings out of the dressing, but you might get more or less depending on your taste. Feel free to add other ingredients: red onion, cabbage, peppers, cucumbers, diced jalapenos, jicama. All make excellent additions with flavor and texture! The goal is no salt or oils used, so getting creative is key!

  Posted in Raw Veggie Recipes | 0 Comments | Tagged apple, beet, corn, kale, kitchen sink, salad, tahini

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