23 Nov 2016
Guest Blog Posts, Vegan Recipes
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French Lentil, White Bean and Rainbow Chard Soup

white-bean-swiss-chard-soup

“A Legend Among Legumes” Our Rustic FRENCH LENTIL, WHITE BEAN and RAINBOW CHARD SOUP is a bonanza of health to keep you feeling your best as the cooler months roll in.

.This is a nice, nutrient-dense vegan soup, loaded with healthy ingredients and a ton of flavor. Perfect for a chilly fall night.

French Lentil, White Bean and Rainbow Chard Soup

Ingredients:

  • 3 cloves chopped garlic
  • 1/2 Vidalia onion chopped
  • 1/4 bulb of chopped fennel or 1 cup diced celery
  • 1 cup diced zucchini
  • 1 cup diced sweet potato
  • 2 cups Vegetable stock
  • 2 cups of cold water
  • 2 plum tomatoes diced
  • 2 cups cooked French Lentils
  • 1 cup cooked small white beans
  • 2 large handfuls of chopped Rainbow Chard
  • 3 oz. tomato paste (optional)
  • small handful chopped parsley
  • salt and pepper to taste

Directions: In a large soup pot coated with olive oil over a low/medium heat add garlic and onion and sauté for approx 2-3 minutes..add 1/4 cup of water, fennel, zucchini and sweet potato and sauté 5-7 minutes..add remaining ingredients and simmer for approx 30 minutes..adjust seasoning and drizzle with extra virgin olive oil and serve with grilled old world bread..Enjoy????…

Tip: Baby Spinach or Kale can be substituted for Red Chard

Enjoy!

-Ron

23 May 2016
Guest Blog Posts, Vegan Recipes
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Black Kale and Spinach Salad

Black-Kale-and-Spinach-Salad

Making Love Out of Nothing at All…

We used what was on hand to create an exotic salad of, “Hearty Black Kale, Tender Baby Spinach and Sweet Basil, along with Baby Black Lentils and a Dusting of Cashews, Sweet Raspberries and Mango topped with our fabulous Rosemary Croutons, finished with a bright Shallot Vinaigrette!

Black Kale and Spinach Salad with Baby Black Lentils and a Dusting of Cashews, Sweet Raspberries and Mango with Rosemary Croutons and a Shallot Vinaigrette

Ingredients

  • 2 large handfulls chopped Black Kale
  • 2 small handfulls baby spinach
  • 10-12 torn leaves of fresh Basil
  • 3/4 cup baby black lentils
  • 1 large mango diced
  • 1/2 red onion sliced
  • 4 tbsp cashew dust..(ground cashews)
  • 1 red bell pepper sliced
  • 1 handful of Rasberries to top
  • Rosemary croutons to garnish (see Kale Salad reicpe at CallicoonKitchen.com for rosemary croutons)

Dressing

  • 3/8 cup minced shallot
  • 3/8 cup extra virgin olive oil
  • 3 1/2 tbsp white wine vinegar
  • 3/4 tsp dijon mustard
  • 1 tsp agave nectar

Serves 4

Place all in a sealed jar and shake well..refrigerate unused portion.

Directions for salad…combine the 3 different greens in a large mixing bowl..add mango, onion and red pepper and drizzle with dressing to coat..season with salt and pepper..arrange on a plate and top with black lentils and Rasberries ..sprinkle with cashew dust and top with croutons.

Tips: Do not overdress salad. In place of raspberries you can substitute blackberries or blueberries.

Enjoy!

08 May 2016
Vegan Recipes
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Artichoke and Brussels Pasta

artichoke-and-brussels-sprouts-pasta

Who wants a FANCY pasta dinner? I do!

This vegan pasta dish is perfect for meatless Monday, for any other night of the week when you need something quick and easy! I used linguine, but feel free to use any type of pasta you like, even whole wheat or gluten free noodles! This is something ANYONE can cook and that most people would love to scarf down.

Ingredients:

  • 1 LB Pasta
  • 1 bag Brussel Sprouts
  • 2 cans quartered Artichoke Hearts
  • 5 cloves Garlic
  • Juice from one Lemon
  • As much olive oil as you would like to coat the pasta
  • Sea Salt to taste

Instructions:

1. Boil your pasta water
2. Warm your olive oil on your cast iron skillet
3. Slice your Brussels (I sliced each Brussel twice)
4. Sautée your Brussels for about 3 minutes so they aren’t over cooked but have a little color on them. (I added some pink salt)
5. While the Brussels are in the pan, slice your garlic.
6. Add pasta to boiling water
7. Remove the Brussels (keep the heat on)
8. Add more oil to the Brussels pan, enough for a pound of pasta.
9. Add your garlic to the heated oil
10. Rinse and drain two cans of quartered artichoke hearts
11. Add the artichoke hearts to the garlic and oil.
12. Once the pasta is cooked add it to the skillet with the garlic and artichokes. Squeeze the juice from one lemon onto the pasta and add salt and Brussels. Toss all together for a few minutes

I hope you love it as much as I do!

Danielle

artichoke and brussels pasta

 

01 Mar 2016
Guest Blog Posts, Vegan Recipes
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Omega 3 Triple Power Pudding

breakfast-chia-pudding

 Chia pudding packs a powerful omega 3 punch and is a great way to start your day off right!

Known for increasing strength and stamina, chia seeds are an easy source of the all important omega 3 essential fats. Boost it even more by
adding flax and hemp seeds, well-documented plant sources of omega 3, beneficial for the health of our joints, heart, brain and hormonal balance. Who knew eating healthy could taste so good?!
 

Ingredients:

  • 1 cup liquid (coconut water, nut milk, or water)
  • 2 tablespoons chia seeds, ground
  • 1 tablespoon flax seeds, ground
  • 1 tablespoon hemp seeds
 Directions:
  1. Mix all of the ingredients together in a bowl.
  2. Allow the pudding to sit for ten minutes.
  3. Add berries, nuts, superfoods, sweetener and essential oils of choice.
 
 Comments:copyright amy bacheller
 
 The pudding in this photo has raspberries, pine nuts, and kelp powder, with Fennel and Spruce essential oils from Young Living (the best, purest and safest for culinary use).
 Sweetened with a few drops of Stevia extract from Young Living.
 
Recipe Gratitude to Amy Bacheller.
For more of Amy’s amazing raw recipes check out www.scentfromheaven-sb.com
Instagram: @amybbacheller
28 Dec 2015
Guest Blog Posts, Vegan Recipes
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Classic White Bean and Escarole Soup

White-Bean-and-Escarole-Soup

Simplicity never tasted so good. This Callicoon Kitchen recipe blends tender, velvety escarole with hearty white beans and adds a dash of heat to perfectly balance this White Bean and Escarole Soup … an old time classic that never goes out of style.

Classic White Bean and Escarole Soup

Ingredients

  • 1 head fresh escarole
  • 3 organic Roma tomatoes
  • ½ minced Serrano pepper
  • 4 cloves garlic
  • 3 organic carrots
  • 32 ounce vegetable stock
  • 1½ tbsp fresh thyme (leave a few sprigs to garnish)
  • 1½ c Great Northern Beans or Cannellini (If dried beans soak overnight and cook al dente . Substituting high quality canned is OK)
  • 1 tsp tomato paste
  • ¼ tsp crushed red pepper flakes
  • Salt & pepper to taste

Directionswhite bean and escarole soup

Rough chop fresh escarole then soak in a cold water bath and drain a few times until water is clear then set aside.

Dice garlic, carrots and tomatoes then seed and fine chop Serrano pepper. Take ½ c of beans and mash with back of a fork … remaining beans can be left whole.

Heat 2 tbsp of olive oil in a pot over a medium heat. Add garlic and sauté 2 minutes. Then add carrots, serrano pepper and ½ c vegetable stock and cook for 5 minutes. Then add escarole and cook down, turning occasionally, about 5 minutes. Finally add tomatoes, thyme, tomato paste, chili flakes, whole and mashed beans and remaining stock and allow to simmer 15 minutes. Check for seasoning then salt and pepper to taste.

Serve up immediately with grilled sourdough or ciabatta and garnish with a few sprigs of fresh thyme and drizzle with high quality olive oil, Enjoy!

Tips
Keep the soup at a simmer (do not boil!)
For a milder soup omit Serrano pepper.

Make this delicious, easy vegan recipe with me as I demo the process HERE! Enjoy!

-Ron Badach

30 Nov 2015
Guest Blog Posts, Vegan Recipes
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Roasted Golden Beet and Quinoa Salad with Citrus Vinaigrette

Roasted-Beet-Quinoa-Salad

A holiday menu featuring quality… not quantity is a delicious and classy way to lower holiday stress.

Callicoon Kitchen’s Roasted Beet and Quinoa Salad with a Citrus Vinaigrette is the perfect vegan dish to inspire this new tradition.

Ingredients:

  • 8 shallots
  • 3 golden beets
  • 1 ½ c cooked quinoa
  • 1 ½ c cooked baby black lentils
  • 2 Clementines chopped
  • Handful raw unsalted pistachios
  • 2 tbsp balsamic vinegar
  • Pinch salt pepper
  • ½ c fresh mint chopped
  • 2 tbsp extra virgin olive oil plus extra for drizzling

Citrus Vinaigrette

  • Juice and zest of ½ lemon
  • Juice and Zest of ½ orange
  • ½ c extra virgin Olive oil
  • ¼ c golden balsamic Vinegar
  • ½ tbsp granulated sugar
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Directions

Preheat oven to 400 degrees. Peel and halve shallots then toss with balsamic vinegar and olive oil. Place on a foil lined baking sheet and cover with foil. Bake 20 minutes then uncover and bake additional 15 minutes then remove from oven and set aside.

Cut greens from beets leaving about 1 inch of stem on the top then rinse well under cold water. Place cleaned beet on foil and drizzle with olive oil and a pinch of Kosher salt. Wrap up in foil and bake for approx.. 45 minutes (larger beets may take a little longer.) Pierce beet with a sharp knife ..when knife goes through without resistance the beet are fully cooked.. Remove beets from oven and let cool. Once cool peel outer layer of beets and dice.

While shallots and beets are in the oven cook black lentils and quinoa per package instructions and set aside.

To prepare Citrus Vinaigrette combine all ingredients in a bowl and whisk well until combined. Be sure to whisk again prior to use.

In a large mixing bowl combine quinoa, lentils, beets, shallots, Clementines, mint and pistachios and mix to combine. Pour dressing over the salad and mix well. Salt and pepper to taste. Serve on a white platter and garnish with sliced pear s and crushed pistachios. Enjoy!

Tips:
You can use only quinoa and/or black lentils if needed. Substitute walnuts or pecans for pistachios as desired.

Check out www.callicoonkitchen.com to watch Ron prepare the dish!