Strawberries, Sweet Strawberries

Strawberries started showing up at my local farmer's market in early March. I just can't get enough. Here are two of my favorite ways to enjoy them these days:

Strawberry Mango Sorbet

*I used my Blendtec 3HP blender. If using a regular blender, strawberries may need to be thawed longer before blending.

1 heaping cup frozen strawberries
1 large piece dried mango
1/2 cup non-dairy milk (I used unsweetened hemp milk) + up to 1/2 cup more

The night before preparing, soak the dried mango in 1/2 cup of the non-dairy milk, covered, in the fridge. The next day you will have "mango cream" and the dried mango will be rehydrated. Just before blending, thaw strawberries for a minute or two. Place mango and mango cream in your blender, add strawberries on top, and blend on high (or the ice cream cycle if your blender has one), adding additional non-dairy milk as needed to reach desired consistency. How much additional non-dairy milk will determine what kind you are using and how much has been soaked up by the mango.

Serves one nutritarian.

Strawberries on Baby Greens with Tahini and Lime
Don't ask me why, but I can't get enough of these flavor combinations! If you're feeling adventurous, try making your own tahini from Bestrixed (click here).

1 pint strawberries
3-5 ounces baby greens salad mix with arugala
1 Tbs tahini
wedge of lime

Toss strawberries with baby greens and drizzle with tahini and lime juice. Serves one nutritarian.

Of Eggplant and Oranges

Roasted Eggplant Tofu Sandwiches with Spinach and Mushrooms

This recipe is an adaption of both an eggplant casserole recipe I have and Eggplant Rolatini from Veganomicon. It is Eat to Live friendly and comes together easily, of course! A favorite when I'm craving Italian food.

1 large eggplant, stem and navel ends trimmed
3 cups no/low-sodium pasta sauce
1 pound low fat, firm or extra firm tofu
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/4 cup nutritional yeast
1 teaspoon dried basil
1 pound bag frozen, chopped, organic spinach, thawed and drained
1 pint mushrooms, washed and sliced, sauteed until tender in a small amount of water

Optional: pine nuts or faux parmesan (ground toasted sesame seeds+nutritional yeast)

Preheat oven to 350 degrees. Wash eggplant and slice it stem to navel into slices about 1/4" thick. Place the 6 middle slices (which should be the full length of the eggplant) on silicone baking mats on cookie sheets or jelly roll pans. Bake until tender, about 20 minutes. While the eggplant slices are baking, mash tofu with a potato masher then mash in lemon juice, garlic, nutritional yeast, and basil until it reaches the consistency of ricotta cheese. Set aside. In the bottom of a 9 X 13 glass casserole dish pour half of the pasta sauce. When the egglpant slices are done, remove three of them from the baking sheets and place side by side on top of the sauce in the casserole dish. Place 1/3 of tofu mixture on top of each slice and then layer on 1/3 of the spinach on top of that, followed by half of the mushroom slices. Cover each "sandwich" with the remaining eggplant slices. If you have any remaining eggplant slices that you baked, you can wrap up a spoonful of the tofu mixture and spinach and bake it in a small casserole along with the large casserole dish (see second photo below). Pour on remaining pasta sauce and top with the remaining mushrooms. Bake for about 20 minutes. Serve topped with toasted pine nuts or faux parmesan when done.


Orange & Goji Berry Salad with Broccoli Slaw and Sunflower Seeds

This has become my favorite winter salad. It's crunchy and tangy- a favorite combination for me.

1 navel orange, peeled and cut into chunks
1/2 cup broccoli slaw
1 Tbs Goji berries*
1/2 ounce (2 Tbs) raw, hulled sunflower seeds
1/2 ounce raw unhulled sesame seeds

Toss together and enjoy.

*For added flavor sensation, soak goji berries in orange juice the night before.

Potluck Picks

So Thanksgiving is rapidly approaching and you are wondering what to bring to your Thanksgiving gathering that will please omnis and veggies alike, will stand out among the mashed potatos, pumpkin pie, and tofurkey AND won't having you slaving in the kitchen for hours. Check out the two recipes below. They have become my secret weapons of late at a few potlucks.

Red Wheatberry Salad with Pecans and Dried Cranberries

I simply veganized this recipe by substituting agave nectar for honey. The texture of the wheatberries and wild rice, combined with the tang of the lemon juice and tartness of the cranberries...this salad will make you mouth sing with joy!! I can't get enough of it.

1 cup hard red winter wheat berries, soaked overnight

1/2 cup raw wild rice
2/3 cup toasted chopped pecans
1 cup dried cranberries
1/2 cup chopped fresh parsley
1/2 cup chopped green onions
3 tbs fresh lemon
1 tbs agave nectar
1 tbs dijon mustard
1 tsp salt (optional)
1/2 tsp ground black pepper

1. Soak the wheat berries overnight then drain.

2. Boil the wheat berries in 6 cups of water for about 45 minutes, or until tender. Drain excess water from the wheat berries when done.
3. In another pot, cook the wild rice according to package directions.
4. Combine the cooked wheat berries and wild rice in a large bowl.
5. Whisk the lemon juice, agave nectar, mustard, salt, and pepper to make the dressing. Add the dressing to the wheat berries and wild rice, mix thoroughly.
6. Now add the cranberries, pecans, parsley, and green onions and gently combine.

Coconut Raspberry Squares from The Everyday Vegan by Dreena Burtonclick here to view the recipe

I used Polaner All-Fruit and Bob's Red Mill coconut to make these bars and they turned out incredible. Plan on making two batches as the first batch will be gobbled up within seconds - I promise!

Cool Eats for Hot Days

It's sooo hot out. Every year I dread the months of July, August, and September. I absolutely hate the heat and humidity and try to avoid cooking over a hot stove at all costs. So, what do I eat? In the upcoming weeks I will feature some of the recipes that have been helping me stay cool, and keeping my taste buds satisfied this summer.

Edamame Dip with Crudites, Wasabi Cucumbers, and Bird's Nest Sushi

A few months ago my mother told me about this recipe from Epicurious, Edamame Dip with Crudites, and I waited way too long to try it. Per my usual ways, I reduced the amount of oil called for in the recipe to only one Tablespoon, and had no problem with the end result. This dip is so delicious that I made two recipes in one week! I just could not get enough of it.
While I was over at Epicurious, I decided to look around for some other recipes to go with the one above, and much to my excitement found Cucumbers with Wasabi and Rice Vinegar as well as Ice Tray Sushi. I made the cucumbers exactly per the recipe instructions which gave me a wonderful excuse to go out and buy a Zyliss Mandolin, something that I have been wanting for a long time. Despite having wasabi in the recipe, the amount is so small that it doesn't burn your mouth or clear your sinuses. The cucumbers are refreshingly crisp and delicious and I know I will be making them many times again this summer.


The Ice Tray Sushi recipe was an inspiration for the little Bird's Nest Sushi I created. I used short grain brown rice and prepared it as if I was going to make sushi. Then I took an 1/8th cup dry measuring cup, packed it 3/4 full with cooked rice, used my thumb to make an indentation in the top, then turned over the measuring cup, tapping it onto a piece of wax paper taped to the countertop until the rice nest fell out. Then I flipped the nest right side up to fill it. For the Bird's Nest Sushi filling I diced green, red, and yellow bell peppers and then combined the diced peppers with 1 1/2 Tbs vegan mayo mixed with 1/4 tsp sesame hot chili oil. These would make great appetizers or a great snack if you're craving the taste of sushi but don't have any nori on hand to make nori rolls. For other filling ideas, check out these sushi filling recipes on The PPK, by clicking here.

In closing, an obvious way to stay cool in the summer is to have someone else do the cooking for you. A few weeks ago I had the wonderful opportunity to visit Grass Root Organic Restaurant in Tampa. If you are ever in the Tampa area, I highly recommend you visit this place. The atmosphere is absolutely delightful and the food was nothing short of incredible. For my entree I had the Parmesan, which I still can't believe was vegan, it tasted so crispy and delicious! In the photo below you will see a side of house salad and garlic pasta in the background. For dessert I had their famous Key Lime Cheesecake, a must try if you go. I have to say that the texture was nothing like regular cheesecake, it was actually better. Unfortunately , the photo below doesn't quite do it justice due to the dim lighting, but I just had to feature it because I think this was one of the best pies I have ever tasted in my life!
By the way, if you live in the Lakeland, FL area, the owners are opening a restaurant there, too, so no more driving all the way to Tampa to get your fill!
Stay tuned for more cool summer eats in upcoming weeks!

Eat Your Veggies!

I'm always looking for innovative ways to eat more green veggies, especially in the summer months when I shy away from hot, cooked foods. In recent weeks I have made two of my favorite veggie salads, one with kale, one with broccoli, as well as a new one using roasted green beans. I also made a long time favorite, Confetti Corn Toss, which although absent of any green veggies, utilizes fresh corn, tomatoes, and mangoes, which are so plentiful right now at the market.

Kale Salad

1 bunch kale
1 large vidalia onion
10-12 sundried tomatoes (not oil packed)
10-12 kalamata olives, chopped
1 cup water
olive oil spray

Bring water to a boil and remove from heat. Place sundried tomatoes in water to rehydrate while you prepare the rest of the salad.

Tear kale leaves from stems into bite sized pieces. Set stems aside (discard if you don't want to use them, but I like the crunch they bring to this salad.) Wash leaves thoroughly allowing water to cling to leaves, then set aside. Wash stems thoroughly then place them in a bundle on your chopping board and slice them into 1/4 inch pieces. Set aside.

Cut onion into quarters and then thinly slice each quarter. Spray a large skillet with oil and heat on medium-high. Place onions in skillet and saute until golden brown and caramelized. Remove from skillet and set aside.

Saute chopped kale stems in skillet for a few minutes to soften, then set aside. Saute wet kale leaves in skillet on medium high until desired tenderness is reached then place in a bowl with cooked stems. Remove tomatoes from water and chop. Toss onions, tomatoes, and olives in a bowl with the kale and serve at room temperature or place in the fridge if serviing later. This salad really needs no dressing but if you do feel that it needs something, I suggest a light spray of Bragg's liquid aminos.


Roasted Green Beans with Marinated Button Mushrooms

Adapted from the original recipe which you can find by clicking here. I omitted the walnuts called for in the original recipe as I had none on hand. I also used half the amount of mushrooms and marinade called for in the recipe and roasted the green beans for 30 minutes instead of the 45 minutes suggested.


Broccoli Salad with Red Bell Pepper and Water Chestnuts

1 head broccoli, washed
1 red bell pepper, washed, seeded, and diced
1 can sliced water chestnuts, drained
4 Tbl rice vinegar
1 tsp toasted sesame oil (up to 1Tbl if you want more flavor)
1 Tbl minced garlic
2 tsp fresh ginger, grated or minced
sugar to taste (optional)

Cut broccoli florets from stems and set aside. Cut away peel from stems with a knife then slice peeled stems into 1/4 inch thick slices. Steam florets and stem pieces for 5 minutes then rinse with cold water to stop cooking process. Toss broccoli in a large bowl with red bell pepper and water chestnuts. Combine last 5 ingredients to make a light dressing and drizzle on salad. Serve at room temperature or chill for 3 hours, covered, before serving.


Confetti Corn Toss
adapted from a 12+ year old add for Del Monte canned corn

3 cups fresh cooked corn (I boiled 3 large ears and then cut the corn from the cobs)
1 1/2 cups cooked black beans
2 large tomatoes, seeded and chopped
1 ripe mango, peeled and diced*
1/3 cup minced fresh cilantro
3 Tbs lime juice
1 1/2 tsp chile powder
1/2 tsp ground cumin

Combine the first 5 ingredients in a large bowl. Whisk together the last 3 ingredients in a separate bowl then pour over salad. Cover and chill about 3 hours before serving.
In place of mango you can use 1 (14 oz) can hearts of palm, drained and sliced, per the original recipe. This will give the salad a different flavor (more tang, less sweet).

Citrus Salads

Citrus fruit is an everyday staple for me during the winter. Living in Florida, it's easy to get delicious, fresh citrus very inexpensively, or even for free if you have a citrus tree in your yard. With citrus season coming to an end, I thought I would post two of my favorite citrus salad combinations along with my quick method of "chunking" oranges and grapefruit.

Chunking Citrus

If you are like me and don't like to take the time to "section" your citrus, here is a safe, fool proof method for chunking oranges and grapefruit. I usually "chunk" about a dozen oranges or grapefruit at a time, using an assembly line method. It makes it easier to pack citrus with my lunch for work. (Nothing is grosser than trying to peel and eat an orange at one's desk. No more sticky keyboards!)

Cut the fruit in half, across the center, not navel to stem. Remove any seeds.

Cut each half in half to make 4 quarters.

Using a grapefruit knife, make a U-shaped cut to remove the white center.

Make one more cut to remove the rind and create two chunks.

Orange and Fig Spinach Salad with Walnuts

This salad is a nutritional powerhouse. Vitamin C, iron, potassium, and essential fatty acids are all featured in this tasty combination.

2 oranges

3-4 dried organic Turkish figs
3-4 ounces organic baby spinach
handful of walnut halves/pieces

Chunk oranges. Chop dried figs. Serve on a bed of spinach with walnut pieces. Dress with my balsamic flax dressing, (the saltiness of the dressing will bring out the sweetness of the fruit), or simply dress with a fig or blood orange vinegar if you're watching your fat intake. Serves 2.

Alessi and Cuisine Perel are two of my favorite brands of flavored vinegars.

Grapefruit Salad with Goji Berries and Toasted Coconut

The tartness of the grapefruit is complemented by the sweetness of the goji berries and toasted coconut. Goji berries, also known as wolfberries, are believed to have many health benefits in Traditional Chinese Medicine, which include boosting of the immune system, improved eyesight, and improved circulation.

1 grapefruit, cut into chunks

handful of dried goji berries

2 TBS dried, shredded, unsweetened coconut (I used Bob's Red Mill brand)

Rehydrate goji berries in water or grapefruit juice while chunking grapefruit. Sprinkle grapefruit chunks with rehydrated goji berries. Toast coconut in a toaster oven or oven in a pan at 350 degrees for 1-3 minutes until golden then sprinkle on fruit. Serves 2.

Balsamic Flax Vinaigrettes

For the past two years I have been using the same balsamic flax vinaigrette on my salads. I will admit that I am slightly addicted to it. My searches for another suitable vinaigrette have been futile until now. I have been snooping around the recipes on Everyday Dish TV for the past couple of weeks, and lo and behold I found Julie Hasson's balsamic flax vinaigrette which is similar enough to mine that it passed my taste test, yet different enough that it gives me some diversity. Since asparagus is in season and one of my favorite things is roasted asparagus on my evening salad, I could not resist but give Julie's vinaigrette a try. I think I have a new addiction! The addition of the nutritional yeast gives this vinaigrette a sophisticated flavor and a bit more weight to take on the roasted veggies. Here is a link to Julie Hasson's Balsamic Flax Vinaigrette, which is pictured on the salad above, and below is the recipe to my old standby.

My Usual Balsamic Flax Vinaigrette

Combine the following in a large measuring cup:

1/2 cup balsamic vinegar
1/4 cup flax seed oil
1/8 cup Bragg's liquid aminos
1 tsp minced garlic
1 tsp dijon mustard
2 tsp dried Italian herbs

Blend together using an immersion blender then pour into a cruet.

Confetti Slaw

This is the salad that I make when I'm tired of my usual romaine or leaf lettuce salad. The festive colors of this salad remind me of confetti. If you are not a big fan of purple cabbage, simply decrease the amount in the recipe or serve this slaw over a bed of shredded romaine to balance out the flavors. Toss with your favorite dressing.

Confetti Slaw

1 small head purple cabbage
2 large or 3 small carrots, peeled
1 cucumber, peeled and diced
1/2 pint grape tomates, halved
1 small yellow bell pepper, sliced into strips
1 small red bell pepper, sliced into strips

Shred cabbage in a food processor using the slicing blade. Shred carrots lengthwise in a food processor using the shredding blade. Toss with additional vegetables. This salad last 4-5 days in the fridge, undressed, in an airtight container. Makes 4-5 large servings or 8-10 small servings.

My Favorite Falafel Salad

When the weather gets hot, I usually just eat a large salad for dinner, with lost of greens, veggies, and beans. For a change this week, I tried out the My Favorite Falafel recipe on Epicurious, substituting the falafels for my usual beans. I made the falafels with soaked, uncooked chickpeas, as called for in the recipe, and cooked the falafels using olive oil spray in a skillet instead of frying them. I also used chickpea flour for the flour. The results were delicious. I think I ate 4 falafels before they made it to the table. Next time I will definitely make several batches at once. I used the leftovers for falafel sandwiches this week.

Spinach and White Bean salad

This is a veganized, almost no-fat, version of a recipe that I found on Epicurious. For the original recipe and reviews click here. This salad is truly a one dish meal. The flavors are so wonderful that all it needs is some balsamic vinegar for dressing. Anything more tastes like overkill to me. I also baked some mini-loaves of bread to go with it, but the salad alone was plenty.

Spinach and White Bean Salad

Makes 4 main dish servings or 8 side dish servings.

1 1/2 cups dried white beans (navy or canellini)
olive oil spray
1 yellow onion, finely chopped or sliced
5 ounce bag of washed, baby spinach
1/2 cup chopped sun dried tomatoes, not oil packed
15-20 garlic cloves, peeled*
1/2 cup pitted kalamata olives
balsamic vinegar
freshly ground black pepper

Prior to preparing your salad, soak the beans for 8-12 hours, then cook them on low for 6-8 hours in a crockpot. (I usually do this the night before I plan to prepare my salad.) The slow cooking will allow the beans to maintain their shape and will produce a wonderful flavor that just cannot be replicated by canned beans. When the beans are done cooking, gently drain them and rinse them with cold water. Set aside to cool completely.

Heat your oven to 425 degrees F. Spray a small oven safe covered casserole dish with olive oil spray. Place garlic cloves in dish, then cover and bake for 30-40 minutes until golden brown. Set aside to cool when done.

While the garlic is cooking, spray a skillet with olive oil and heat over medium heat. Add the onions and cook until golden. Set aside.

In a large salad bowl, gently combine all ingredients. This salad stays fresh in the refrigerator for 3-4 days as long as it is covered tightly and not dressed with vinegar until served.

*To save time in last minute preparation, buy freshly peeled garlic cloves and cook garlic, onions, and/or beans a day or so in advance.