Walnut Beet Dip
When I was working at a local food co-op last time, a woman came in and asked for walnuts. We were out of walnuts for a couple of weeks and I wanted to get some, too. She added if there were walnuts, she wanted to make Walnut Beet Dip and it is really good. This idea was in my head today. I googled for Walnut Beet Dip recipes on web. I printed out 3, and ended up making up my own. The result? Awesome. The color is beautiful and slightly sweet from beets.
1 lb beets
1 cup raw walnuts
2 Tbs lemon juice
1 Tbs sherry vinegar
1.5 tsp sea salt
ground black pepper to taste
a pinch of cayenne pepper
1 clove garlic
a few fresh rosemary leaves
a few fresh mint leaves
- Scrub beets clean and cook them until done. I steamed them in a pressure cooker for 6 minutes. Let them cool.
- Grind walnuts to paste in a coffee grinder.
- Process cooked beets, ground walnuts, crashed garlic clove, lemon juice, salt, pepper, and cayenne pepper in a food processor or by a hand mixer until they become uniformed.
Vegan Meatballs over Quinoa Spaghetti
This is my first trial of vegan meatballs. I’ve been collecting recipes for them. I tweaked a bit of it. They are yummy by themselves without tomato sauce as well.
Ingredients for 20 golf ball size meatballs:
1 cup grated carrot
1 cup chopped crimini mushrooms
1 cup chopped kale
1 cup chopped onion
1 cup cooked black beans or kidney beans
3 garlic cloves (minced)
3/4 cup coarsely ground walnuts, sunflower seeds, and/or pumpkin seeds
3/4 cup roughly ground rolled oats
2 Tbsp ground flax seeds
1 tsp sea salt
1 tsp dried oregano
1 tsp dried basil
1/2 tsp ground black pepper
a pinch of ground nutmeg
- Splash olive oil in a medium sauce pan. Heat it. Sauté onion, garlic, kale, carrots and mushrooms for a few minutes until they welt.
- Smash cooked beans with a folk.
- Put cooked vegetables, beans, and all the remaining ingredients in a big bowl. Mix it well.
- Roll the mixture into golf ball size. You will make about 20.
- Coat a baking sheet with olive oil. Place meatballs on the baking sheet. Preheat an over at 360ºF.
- Bake meatballs for 20 minutes. Gently flip them. Bake another 20 minutes.
*I used leftover marinara sauce and served the vegan meatballs over cooked quinoa spaghetti.
Roasted Butternut Squash and Kale
I accidentally took this recipe down. So here it is once again fabulous roasted butternut squash recipe. For a vegan Thanksgiving, this is a must dish.
1 medium butternut squash (about 2 pounds after peeled)
3 cups chopped kale (packed)
2-3 cloves garlic
a handful of parsley
1/4 cup raw almonds
1/4 cup raw walnuts or pecans
1 Tbsp nutritious yeast
1 tsp sea salt
1/2 tsp black pepper
2~3 Tbsp olive oil
- Peel butternut squash. Halve it. Seed it. Chop it in inch cubes. Mince garlic. Mince parsley.
- Preheat the oven at 375 ºF.
- Put butternut squash, garlic, and parsley in a deep large enough pan or baking sheet. Sprinkle olive oil over, and toss with your hands. Cover loosely with foil.
- Roast for 30 minutes until butternut squash is almost done. Test with a folk.
- In a small bowl, mix roughly chopped nuts, nutritious yeast, and salt and pepper. Chop kale.
- Uncover the butternut squash. Pour chopped kale and nuts mixture over. Mix well with a spatula.
- Roast at 350 ºF for another 10 minutes or so until kale is welted.
Wild Rice Salad
When I went out for a scrumptious lunch with 2 oldest friends at New Leaf in Fort Tryon Park a few weeks ago, a friend ordered Salad Trio for me, but loved it so much she is still talking about it. What she loved so much was Wild Rice Salad in Salad Trio. The other salads were a piece of roasted red pepper and a slice of mozzarella, and mixed greens, and they were not special at all. Inspired this and having my own wild rice mix, I decided to make wild rice salad. The result: ambrosia.
For 6 good servings
1 cup wild rice (cook with 2 cups water)
2 cups chopped kale
1 carrot (shredded)
2 celery stalks (chopped)
1 cup pecans or walnuts (roughly chopped)
2 tomatoes (chopped)
1/2 cup dried cranberries
1/4 cup dried apricots (chopped)
1/2 cup parsley (chopped)
1/2 avocado per serving (peel and slice)
juice from 1 orange (about 1/4 cup)
1 Tbsp lemon juice
2 Tbsp rice vinegar or balsamic vinegar
1 Tbsp maple syrup
1 Tbsp olive oil or sesame oil
3 Tbsp soy sauce
2 tsp prepared wasabi
- Cook 1 cup wild rice with 2 cups water. Soak rice over night if you have time. I have a rice cooker, so I turn it on and forget about it. If you are cooking wild rice on a stove top, definitely pre-soak. Set it high until it boils. Reduce the heat to low, cover, and let it simmer for 45-60 minutes until water is gone and rice is done. Let it cool.
- Chop the vegetables.
- Mix all the dressing ingredients in a small bowl.
- In a big bowl, put all the salad ingredients, pour the dressing over, and mix well.
- Peel and slice avocados (1/2 avocado per person). Spread avocado slices over the salad.
Vegan Chocolate Chip Cookies
I asked M which one of following three sweets I should make: Lemon Date Ball, Almond Cookies, or Chocolate Chip Cookies. “Chocolate Chip Cookies!!!” was his answer.
Ingredients: 2 cups gluten free flour (I mixed millet flour, sorghum flour, brown rice flour, and little bit of arrowroot flour), 1 tsp baking soda, 1 tsp baking powder, 1 tsp vanilla extract, 1/4 cup earth balance , 1/4 cup sunflower oil, 1/2 cup maple syrup, 4 oz apple sauce, 2 Tbsp ground flax seeds, 3 Tbsp nut milk, 1/2 cup walnuts, 1/2 cup dark chocolate chips, 1/2 cup rolled oats
- Soak ground flax seeds in 3 Tbsp nut milk. Set it aside.
- Melt earth balance in a cup in a toaster oven.
- In a big bowl, mix earth balance, sunflower oil, apple sauce, maple syrup, vanilla, and soaked flax seeds.
- Add chopped walnuts and chocolate chips to the bowl. Mix.
- Add flour, baking powder, and baking soda to the bowl. Mix.
- Add rolled oats to the bowl. Mix.
- By using a table spoon, drop the batter onto baking sheets.
- With wet hands, fix the shape of the cookies and flatten them.
- Bake at 350 ºF for 15 minutes. Cool them on the baking sheets for 5 minutes, then move them to a rack to cool even more. Enjoy!
Breakfast: Coffee, Green Goddess Shake
Late Lunch: Roasted Acorn Squash with Carrots and Kale with Nutty Sprinkles, Cranberry Walnut Toast
Late Dinner at Penang: Gado Gado Salad, Vegetarian Coconut Curry Soup with Jasmine Rice—the curry soup was bit heavy for my stomach. Maybe it was because of the coconut milk. I’m mildly allergic to coconut. I used to make Gado Gado often. Just boil a potato/sweet potato and a carrot and an egg, mix it with some fresh greens and a cucumber, serve it with plenty of spicy peanut sauce. I like the dish but I can never eat this a lot.
Roasted Acorn and Kale
Vegetarian Coconut Curry Soup
Very Berry Milk Shake
Breakfast: Coffee, Very Berry Milk Shake
Lunch: Riceballs, Miso Soup, Curry Pan, Fried Potato—mmmm…all carbohydrates. White rice, white wheat, white potatoes…I wish I could find a small plates of vegetable dishes easily in midtown. I saw Bento Boxes with Cabocha pumpkin and Hijiki. I stood there inside of the store for good 10 minutes, thinking if I should buy it anyway and toss the main dish, fish or chicken. I decided to go against it. Hence, Carbo-lunch.
Dinner: Roasted Butternut Squash and Kale with Nutty Sprinkles, Split Pea Soup, Assorted Petite Tomatoes, Sourdough Toast—oh, everything was so good. I couldn’t decide which one I should have a bite from next. I stuffed myself as much as I could. Then I saw roasted sweet potatoes sitting on the oven! Agh! I picked a couple of pieces. I will have to eat the rest of them tomorrow.
Carbohydrates Lunch-not recommended
Roasted Butternut Squash and Kale, Split Pea Soup, Toast, Petite Tomatoes