I used to think making your own vegan nut milk was only for people who enjoyed spending lots of time in the kitchen…

Tags: kale, salads, vegan diet plan, vegan recipes

Red Kale Salad with Sliced Fennel, Pecans, Dried Cherries with Grapefruit Poppy Vinaigrette

This fresh, light meal is a welcome change after a long season of holiday feasting!

Red Kale Salad with Sliced Fennel, Pecans, Dried Cherries with Grapefruit Poppy Vinaigrette

Watch me make this fabulous dish with my daughter!

Ingredients ts for KALE Salad (serves 2-3)

1 large handful of chopped kale
1 small handful microgreens
1/4 red onion thin sliced
1/2 bulb of fennel…thin sliced
1/4 orange pepper thin sliced
1/4 cup dried sour cherries
1/4 cup whole pecans
1/2 lemon zested
salt and pepper to taste

Ingredients for GRAPEFRUIT POPPY VINAIGRETTE

1/4 cup fresh squeezed grapefruit juice
1/2 cup extra virgin olive oil
1/8 cup rice wine vinegar
2 tbsp stone ground mustard
1 tbsp agave nectar
1 clove minced garlic
1 tbsp poppy seeds
salt and pepper to taste

Directions for vinaigrette:

Combine all ingredients in a sealed jar and shake well. Serve immediately.

Directions for Salad:

In a large mixing bowl fold together kale, micro-greens and fennel. Add onion and orange pepper and mix well. Slowly add remaining ingredients and finish with lemon zest and toasted sourdough. Serve immediately.

Tips:

Do not overdress salad. Gently coat. Champagne vinegar can be substituted for Rice Wine. Dates or figs can be substituted for dried cherries.

Enjoy!

-Ron

09 Dec 2016

Tags: gourmet vegan recipes, vegan diet plan, vegan meal plan, vegan recipes

Grilled Tandoori Tofu and Bell Pepper Kebabs with Coconut & Lemon Basmati Rice

Celebrate the seductive and sensual spices of India with this incredibly impressive vegan recipe from Callicoon Kitchen.

GRILLED TANDOORI TOFU and BELL PEPPER KEBABS with a COCONUT and LEMON BASMATI RICE

Ingredients for Kebabs

1 block extra firm tofu cubed and drained
2 tbsp olive oil
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground turmeric
1 tsp cayenne pepper
2 tsp paprika
1 cup non dairy yogurt
1 lemon juice and zest
5 cloves minced garlic
1 tbsp minced ginger
1 red pepper cubed
1 yellow pepper cubed
2 tsp kosher salt

Directions

In a sautee pan heat olive oil over med/low heat…cook cumin, turmeric, paprika, curry and cayenne approx 1-2 minutes until fragrant…set aside to cool..In a large bowl add yogurt, lemon juice and zest, garlic and ginger and salt…fold in cooled spice mixture and mix well..Coat tofu in a sealed plastic bag overnight..or minimum 3 hours..Soak skewers in water and heat grill over med/high heat..thread tofu and peppers alternating each..grill approx 3 minutes per side..until slightly charred..

Ingredients for Rice

2 tbsp olive oil
5 Scallions thin sliced (white and green)
4 cloves minced garlic
1 lemon ..zested and juiced
1 cup basmati rice
1/2 tsp ground turmeric
salt and pepper to taste
1 cup coconut milk
1 cup vegetable stock
small handful fresh dill

Directions

In a deep pot heat oil over low/med heat…add scallion and cook 1 minute..add garlic and zest and lemon juice cook 1 minute..add rice, turmeric salt and pepper and cook 1 minute..Stir in coconut milk and vegetable stock and bring to a boil..reduce to simmer, cover and allow to cook approx 18 minutes until liquid is evaporated…add water if needed…blend in fresh dill and serve..

Enjoy!

-Ron

23 Nov 2016

Tags: easy vegan recipes, healthy recipes, healthy soup, healthy vegan dishes, vegan diet plan, vegan recipes, vegan soup

1 Comment

French Lentil, White Bean and Rainbow 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

11 Jul 2016

Tags: easy vegan recipes, healthy vegan dishes, mesclun, salad recipe, summer recipe, vegan diet plan, vegan recipes

1 Comment

Summer Salad with Pistachios, Cherries, and an Orange Ginger Vinaigrette

This fresh summer salad with an ultra cool dressing will get you through a hot afternoon!

“Some Like it Hot”…. As Summers grip intensifies, proper hydration and nutrition are critical. Our simple Mesclun Salad with Crunchy Pistachios and Sweet Seasonal Rainier Cherries is topped with an Avocado Crostini and finished with our Bright Orange Ginger Vinaigrette.

Mesclun Salad with Crunchy Pistachios and Sweet Seasonal Rainier Cherries with a Bright Orange Ginger Vinaigrette

Serves 2

Ingredients

1 large handful of tender Mesclun
1 small handful of halved baby tomatoes
1/4 thin sliced medium red onion
1/4 cup raw unsalted Pistachios
1 sliced toasted or grilled ciabatta cut in half
1 avocado
1/4 thin sliced yellow pepper
8-10 Rainier Cherries

Ingredients for dressing..makes approx 3/4 cup

2 tbsp Rice wine Vinegar
1 Orange juice and zest
2 tbsp Agave Nectar
1 tbsp minced ginger
2 cloves minced garlic
5 tbsp extra virgin olive oil
1 small handful cilantro
1 tbsp Dijon mustard
salt and pepper to taste

Directions for salad…In a large bowl gently fold lettuce, tomatoes, onion and yellow pepper..spread avocado over toasted ciabatta and season with salt and pepper…arrange salad on a plate and sprinkle with pistachios and garnish the outer edge with cherries..place avocado crostini directly over the top…

Directions for Dressing…in a food processor combine all ingredients except olive oil and pulse to incorporate..while blade is running slowly add olive oil until blended..drizzle over salad and serve immediately !…Enjoy

Tips..regular cherries can be substituted as well as walnuts or pecans..add marinated baked tofu for additional protein.

Enjoy!

-Ron

06 Jun 2016

Carolina Molea

Tags: cauliflower, easy vegan recipes, healthy vegan dishes, vegan diet plan, vegan recipes

2 Comments

Mexican Cauliflower “Rice”

This Mexican “rice” is colorful and delicious without a single “bad” carb! No need for processed grains to be satisfied… all you need is cauliflower!

This healthy vegan recipe is made with raw cauliflower which is rich in fiber and nutrients, but if you want to add a more nutty flavor, try toasting the rice in the oven at 375F or on the stove in a sauté pan with 2 teaspoons of olive oil until golden brown!

Mexican Cauliflower Rice

Ingredients:

Cauliflower Head, shredded 1 head
Diced Tomato, canned 1 cup
Yellow Onion, brunois 1/2 each
Garlic cloves, minced 2 each
Cilantro, minced 1/4 cup
Jalapeno, brunoise 1 each (Optional)
Tomato paste 1 Tbls
Lime, juiced 1 each
Cumin 1/2 teaspoon
Onion Powder 1/2 teaspoon
Garlic Powder 1/2 teaspoon
Black Pepper ¼ teaspoon or to taste
Salt to taste

Directions:

1. Sanitize all work areas, cutting boards,
equipment and sinks used in the preparation of this
recipe.
2. Process raw cauliflower in a food processor, pulsing a few times, until achieving rice consistency. DO NOT OVERPROCESS. Another option is to use a kitchen shredder. Using a cheese cloth, squeeze the water out of the rice. Set aside in a mixing bowl and add cumin, garlic powder and onion powder.
3. Process tomatoes and tomato paste in the food processor until smooth and set aside.
3. Heat oil in a sauté pan, medium high. Sauté the onions until translucent.
4.Reduce heat to medium, add garlic and brunoise jalapenos and cook, stirring constantly until fragrant, about 1 1/2 minutes.
5. Stir in tomatoes, cook for a few minutes until reduce by 2/3.
6. Stir in the cauliflower rice and cilantro, squeeze half lime and mix. Season with salt and pepper.

Enjoy!!

-Carolina

23 May 2016

Tags: easy vegan recipes, healthy eating, healthy recipes, healthy vegan dishes, kale, salad recipe, vegan diet plan, vegan recipes

Going Vegan Tips, Guest Blog Posts, Vegan Recipes

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!

09 May 2016

Steve Magers

Tags: healthy eating, healthy vegan dishes, vegan cooking tips, vegan diet plan, vegan recipes

Cooking With A Wok

Ever wonder about cooking with a wok, the “why” and “how” to use one? Here’s what Ella’s dad has to say…

So Ella tells me a blog posting doesn’t have to be new or exotic, because something that’s ordinary to me might be brand new to someone else. “What about using a wok?” she says. Here goes…

Basics, a wok is a large shallow bowl-like pan, originating in China used for stir frying vegetables. The way it’s different from a western-style flat bottomed frying pan is that you just heat up a small area at the bottom and stir the veggies in and out of the hot spot. That way they stay crispy and do not get over-cooked. There are countless versions of stir fried dishes. I’m just going to make up a simple one out of my head, using easy-to-obtain ingredients… how about:

a leafy green (bok choy or cabbage or even kale)
bell peppers (green, red, yellow)
squash (yellow and/or zucchini)
broccoli or cauliflower
garlic (fresh or prepared)
mushrooms (you chose)
tofu (I like extra firm)
soy sauce/tamari
lemon juice or vinegar
cooking oil (peanut, safflower, sesame)
something spicy? ginger, cayenne/chili pepper (fresh or ground)
something crunchy? peanuts, cashews, almonds, sesame
thickener? corn starch, tahini, peanut butter

OK, I’m stopping here. You don’t have to.

The first and most time consuming step is to chop up the veggies. Make bite size pieces, cubed, slivered, whatever shape you like. Aesthetics counts. Separate them by cooking time. Mix up a sauce with the soy sauce, vinegar, oil, and thickener, if you choose to use it.

Next cover the bottom go the wok with cooking oil and turn the burner up high. When the oil is spitting hot, start adding the slower cooking ingredients, broccoli, squash, tofu. Stir them in and out of the hot oil, letting them rest on the less hot outer edge in between. Then add the leafy vegetables, mushrooms, smaller items. Keep stirring in and out of the hot oil and watch it cook.

When the veggies are still crunchy, but hot clear through, steer them to the edges and finally add the sauce to the center and let it heat up and thicken. Finally, turn down the heat; stir it all together, and cover for minute or two. Then it’s ready. You an even put the wok directly on the table if you choose . Yum.

Love to hear about other techniques and favorite ingredients you use when cooking with a wok. Do check in! I also recommend Ella’s “How to Go Vegan Beginner’s Guide” for tips and recipes for creating your own vegan diet plan!

08 May 2016

Danielle

Vegan Recipes

Tags: brussels sprouts, easy vegan recipes, gourmet vegan recipes, healthy eating, healthy recipes, healthy vegan dishes, vegan pasta, vegan pasta dishes, vegan recipes

Artichoke and Brussels 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

15 Apr 2016

Dani Lynch

Going Vegan Tips, Guest Blog Posts, Holistic Health, Traveling Vegan, Vegan Fitness, Vegan Nutrition, Vegan Recipes

Tags: gourmet vegan recipes, kale, kale recipes, kale salad, salad recipes, vegan diet plan, vegan recipes