Saturday, August 31, 2019

Labor Day 2019

On the Menu




4 Servings

Ingredients
3 limes, Juice and zest
2 oranges, Juice and zest
⅓ cup extra-virgin olive oil
6 garlic cloves, minced
¼ cup onion, diced
¼ bunch of cilantro
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon coarse sea salt
Freshly ground black pepper
4 (4-ounce) flat iron steaks
1 tablespoon vegetable oil
1 lime, cut into six wedges

Method: 
Add lime juice and zest, orange juice and zest, olive oil, garlic, onion, cilantro, oregano, cumin, salt and pepper to a blender and process.
Pour marinade into a baking dish.
Place steaks in marinade, cover and refrigerate for at least 3 hours, up to overnight.
Preheat grill or grill pan to medium high heat.
Brush grill lightly with vegetable oil. 
Remove meat from marinade and grill over medium high heat. Cook to desired doneness, but the rarer, the more flavorful.
Let steaks sit for 10 minutes before serving.
Garnish with limes and serve steaks individually or sliced on a platter.
    



6 Servings

Ingredients
3 garlic cloves, smashed
1 jalapeno pepper, seeded, roughly chopped
½ small red bell pepper, roughly chopped
1 small red onion, roughly chopped
3 cups basic black beans
½ teaspoon crushed red chili peppers
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ cup fresh cilantro roughly cut
2 tablespoons vegan mayo
½ cup panko bread crumbs
3 tablespoons vegetable oil – for frying

Instructions
Place garlic, jalapeno, bell pepper and onion in a food processor and pulse for 3pulses, scrape down the sides of the bowl then pulse another 3 times. 
Carefully drain off the juice that has accumulated (the excess juice will make patties too moist).
Re-position bowl back on the food processor then add half the black beans, all the dry seasonings, cilantro, vegan mayo and bread crumbs.
Pulse in food processor until mixture takes on the consistency of a thick coarse puree. 
Transfer mixture to a bowl, stir in the remaining beans and mix thoroughly.
Separate mixture into 6 equal parts.  Roll each part into balls then form them into patties.
Place patties on a sheet pan and refrigerate at least 1 hour to let patties set before cooking.
Heat a skillet and oil over medium high heat until it shimmers.  Add patties and cook until browned, approximately 3 minutes.
Turn patties and cook on the other side another 3 minutes.
Remove patties from pan and serve with all the fixings just as you would a hamburger or any other patty.






12 Servings
Ingredients


2 tablespoons grape seed oil
1 cup chopped onion
¼ cup minced garlic
2 cans salt free pinto beans, rinsed and drained
4 cans salt free vegetarian beans
2 cans salt free diced tomatoes
1 teaspoon sea salt
1 teaspoon ground black pepper
½ - 1 teaspoon crushed red chili peppers
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon ground allspice
¼ cup brown sugar
2 tablespoon molasses
2 tablespoons Worcestershire sauce
2 cups of barbecue sauce
1 cup of water
2 bay leaves


Method
Preheat oven to 350 degrees F.
Heat a Dutch oven on top of the stove add oil, onions, garlic and allow them to simmer for a few minutes.
Add pinto beans, vegetarian beans, tomatoes, seasoning and spices, mix thoroughly.
Add brown sugar, molasses, barbecue sauce, water and bay leaves.
Bring pot up to a boil, stir then cover, put pot in the preheated oven.  Bake for 1 hour covered and undisturbed
Remove beans from oven, uncover and stir.  Taste for seasoning and adjust accordingly.
Remove bay leaves before serving.



6 servings

Ingredients
5 ripe mangoes
Juice of 1 orange
2 cups organic strawberries
½ lime, juiced
1 tablespoon agave [optional]

Method
Peel mangoes using a vegetable peeler not a knife.
Slice mango off the seed (large slices in order to grill).
Place mango slices on hot oiled grill long enough to get grill marks on both sides.
Once mangoes cool down, cut into ¾ inch strips.
In a blender, pour in the orange juice,strawberries and juiced lime, blend until it’s a smooth paste.
Toss grilled mangoes in sauce and serve.


6 - 8 Servings
Ingredients
3 lbs broccoli florets
1 medium red onion, diced
½ cup raisins or cranberries

Brittle
2 tablespoons brown sugar
2 tablespoons honey
¼ teaspoon cayenne pepper
1 cup cashews

Dressing
½ cup soy milk, plain and unsweetened
1 cup olive oil
¼ teaspoon apple cider vinegar
¼ teaspoon agave
½ teaspoon salt
1 tablespoon lemon juice
¼ teaspoon dry mustard
1 small chipotle pepper in adobo sauce

Instructions
Cut broccoli into bite size pieces.  Add onions and raisins, place in a mixing bowl refrigerate until ready to use.
For the brittle:  Mix together brown sugar, honey and cayenne add the cashews and mix until cashews are covered.  Spread mixture on a greased sheet pan and bake for 4 minutes in a 350 degree oven.  Cool then break brittle into pieces.
For the dressing:  Put dressing ingredients in the blender and process until it is thick.  Refrigerate until ready to use.
Add cashew brittle and 1 cup dressing to broccoli & raisins and toss.
Broccoli crunch hold well in refrigerator up to 5 days, add more dressing prior to each serving.
Use the remaining dressing as a vegan chipotle mayonnaise.





6 – 8 Servings
Ingredients
3 pounds red potatoes cut into 1” dice
1 bay leaf
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon pepper
2 stalks celery, chopped
1 medium red onion, chopped
½ bunch parsley, coarsely chopped
6 ounces gorgonzola cheese
¼ cup vegan mayo
¼ cup fat free sour cream

Method
Wash potatoes and scrub with a vegetable brush, cut off any bad spots or blemishes, but do not peel. Cut potatoes into 1” dice.
Place potatoes and bay leaf in a pot of cold water and bring to a boil.  Boil until potatoes are just fork tender about 13 minutes. 
Thoroughly drain potatoes, discard bay leaf and place potatoes in a bowl. 
While potatoes are still hot, season them with salt and pepper then mix in the white wine vinegar.
Spread potatoes out to cool on a sheet pan [cookie sheet] and let them sit for about 15 minutes on the counter before placing them in the refrigerator. Let potatoes cool in refrigerator uncovered for 30 minutes. 
Once potatoes have cooled down, add in all vegetables and mix thoroughly then add the cheese, mayo and cream and mix thoroughly.
Cover, return to the refrigerator until salad is cold.


2 Servings
Ingredients:
10 ounces baby spinach
8 – 10 large strawberries cut in 1/8, lengthwise
¼ cup almond slithers
¼ cup crumbled feta cheese
¼ bunch chives cut into 1 inch long pieces
Dressing:
2 tablespoons raspberry vinegar
¼ cup orange juice
¼ cup extra virgin olive oil
½ teaspoon sea salt
1 teaspoon black pepper
Preparation:
Rinse spinach and spin in a salad spinner or drain in a colander then blot with paper towels to remove excess water.
Whisk together dressing and set aside.
Toss spinach with enough dressing to lightly coat. 
Add the strawberries and almonds and toss again.
Place on platter and top with feta cheese and chives.





Avocado Soup
4 Servings
Ingredients
2 avocados, ripe, pitted, peeled, and mashed 
1 tablespoon Extra Virgin Olive Oil 
1 onion, chopped  
3-4 cups homemade vegetable stock
¼ bunch cilantro 
1 lemon, freshly squeezed 
1 tablespoon lemon zest
1 teaspoon paprika 
½ teaspoon ground cumin 
¼ teaspoon cayenne pepper 
1 garlic clove, crushed 
1 teaspoon Sea Salt 
Freshly ground pepper to taste 

Method 
SautĂ© onions in olive oil until browned 
Place all ingredients in a food processor and blend until combined 

Place in bowl and chill until served  




Citrus Cooler

Yields ½ gallon
Ingredients 
64 ounces water
2 sprig fresh mint
2 slices of lime
2 slices lemon
2 slices orange 
Place all ingredients in a glass jar with a lid.  Refrigerate for at least an hour before drinking.  Refill container three time or when flavor fades before discarding ingredients.



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