Showing posts with label beets. Show all posts
Showing posts with label beets. Show all posts
Sunday, February 28, 2016
"VEGAN UNDER PRESSURE" REALLY DELIVERS! A REVIEW AND 3 RECIPES
I was very happy to be asked to review Jill Nussinow's brand-new book, "Vegan Under Pressure", especially because I had recently purchased a new Instant Pot IP-DUO60. Jill's book "The New Fast Food" has been a wonderful introduction to healthful, quick, easy and delicious vegan pressure cooking, and I found her cooking time charts the most accurate of many that I had perused. (No more mushy beans!) So, I was excited to see the new book, which had the addition of information on pressure cooking in the increasingly popular Instant Pot.
The book is colorful, with a very pleasant layout and colors that are easy on the eye. In Chapters One and Two, Jill leads you by the hand as you embark on your first encounter with a pressure cooker-- whether it be with an old "jiggle-top" version, a modern stove-top version, an electric pressure cooker, or the Instant Pot (which is a pressure cooker, slow cooker, rice cooker/porridge maker, steamer, yogurt maker, warming device, and it has a sauté/browning function).
I have had some experience with all of those types of pressure cookers over the years and my mother used a pressure cooker sometimes (though I wasn't really paying attention at that point in my life), but I still benefited immensely from reading the introductory chapters. I use all sorts of cooking methods in my kitchen, but find that the pressure cooker or Instant Pot is a great tool particularly for vegans. It makes quick work of cooking your own beans from the dry state, and cooking whole grains and homemade vegan soups and stews.
In Chapter One, Jill first explains how the pressure cooker can not only save you time, but also fuel, calories (most of Jill's recipes are very low in fat), and nutrients (and water, if that's a concern-- you don't need much for many types of food); how it differs from a slow cooker; how a pressure cooker actually works; and the history of pressure cooking.
I have had some experience with all of those types of pressure cookers over the years and my mother used a pressure cooker sometimes (though I wasn't really paying attention at that point in my life), but I still benefited immensely from reading the introductory chapters. I use all sorts of cooking methods in my kitchen, but find that the pressure cooker or Instant Pot is a great tool particularly for vegans. It makes quick work of cooking your own beans from the dry state, and cooking whole grains and homemade vegan soups and stews.
In Chapter One, Jill first explains how the pressure cooker can not only save you time, but also fuel, calories (most of Jill's recipes are very low in fat), and nutrients (and water, if that's a concern-- you don't need much for many types of food); how it differs from a slow cooker; how a pressure cooker actually works; and the history of pressure cooking.
She also shares how to choose a pressure cooker, the most important features to consider, using stovetop cookers on different types of heat sources, and whether or not it's a good idea to have two pressure cookers; and what size or sizes you might need.
(Observation: I think it would be a great idea to purchase this book before you buy a pressure cooker rather than afterwards, because all of the above information is so important to know ahead of time.)
In Chapter Two, Jill gives you the basics of how different pressure cookers work; what a pressure cooker can do; and everything you need to know about timing; each step of the cooking process; adjusting recipes for electric cookers; adapting slow cooker recipes to the pressure cooker; and notes on vegan ingredients.
Chapter Three is a whole chapter on making your own seasonings-- yay! Subsequent chapters have mouth-watering recipes for Grains; Beans; Vegetables; Soups; Main Courses; Burgers, Patties, and Savory Cakes; Toppers (Sauces, Fillings, and More); Appetizers; and Desserts (Yes!).
The appropriate chapters have really helpful "At-a-Glance" cooking charts for Grains and Rice, Beans, and Vegetables. And, I have to tell you-- I've used charts from other books and ended up with over-cooked food. Jill's charts are much more realistic and accurate.
**I am now a big fan of steaming potatoes in the pressure cooker/Instant Pot, using Jill's timing chart. You put 1/2 to 1 cup of water (I use boiling water from my electric kettle to speed things up) into the pot, add the steaming basket and pile in the potatoes-- peeled or not, whole or cut. Diced potatoes for making fat-free hash-browns under the broiler take 2-3 minutes; large chunks of potatoes for a mash take about 5 minutes; whole large potatoes take about 10 minutes; and so on. This saves alot of fuel (and water) compared to boiling or even steaming potatoes in the usual way on a stove, and you preserve nutrients.
Enough said! On to the recipes I tried...
I chose the following three recipes from the list of recipe choices the publisher gave me partly because of the ingredients I had at my disposal (I live on an island and can't run to a well-stocked store whenever I want), and partly because the recipes appealed to me and seemed appropriate to the season. I used the Instant Pot for all of them
I look forward to trying many of the other recipes in Jill's new book as the seasons roll on.
Sassy Sesame Tofu with Sweet Potato, Carrots, and Sugar Snap Peas
(Photo by Bryanna Clark Grogan)
My Notes on this recipe:
A quick, easy, colorful and tasty meal-in-a-bowl with steamed brown rice or, perhaps, cooked noodles. Jill's method of cooking the tofu in some of the flavorings so that it absorbs flavor is a great idea. Jill's Sweet and Spicy Red Pepper Sauce recipe is in Chapter Three, but I didn't have all the ingredients, so I used a combination of Thai Sweet Red Chile Sauce and Sriracha Sauce instead. You can add more Sriracha at the table if you like it really spicy.
Sassy Sesame Tofu with Sweet Potato, Carrots, and Sugar Snap Peas
Serves 4
This crowd-pleasing recipe is a simple and delicious way to prepare tofu, which gets firmer under pressure and absorbs the flavors of the cooking liquid. It cooks very quickly. It’s best to cook the sugar snap peas on low pressure for just a minute so they don’t become mushy. The sweet and spicy sauce at the end makes it even more special. Serve this over any type of rice or other grain.
2 teaspoons toasted sesame oil
1 medium yellow, white, or sweet onion, sliced from top to bottom to equal about 2 cups
1 carrot, peeled and cut on the diagonal into ½-inch pieces
1 cup diced peeled sweet potato
3 cloves garlic, minced
2 tablespoons sesame seeds
1 pound extra firm tofu, cut into 1-inch cubes
1 to 2 tablespoons tamari [I used 2 Tablespoons-- BCG]
1 tablespoon rice vinegar
⅓ cup vegetable stock
2 cups sugar snap or snow peas, cut in half
2 tablespoons Sweet and Spicy Red Pepper Sauce or Sriracha [I used half Thai Sweet Chile Sauce and half Sriracha-- BCG]
2 tablespoons tahini, optional, for a richer dish [I didn't add this--BCG]
2 tablespoons chopped scallion, for garnish
1. Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté; add the sesame oil. Add the onion, carrot, and sweet potato and sauté for 2 minutes. Add the garlic and 1 tablespoon of the sesame seeds and sauté another minute. Add the tofu, tamari, vinegar, and stock.
2. Lock the lid on the cooker. Bring to high pressure; cook for 3 minutes. Quick release the pressure. Carefully remove the lid, tilting it away from you.
3. Add the peas and lock the lid back on. Bring to low pressure; cook for 1 minute. (If you do not have a low pressure option, lock the lid on and let sit for 2 to 3 minutes.) Quick release the pressure. Remove the lid, carefully tilting it away from you.
4. Stir in the pepper sauce and tahini, if using. Garnish with the remaining 1 tablespoon sesame seeds and the chopped scallion and serve.
Variations: Use broccoli florets or 1-inch pieces of green or wax beans instead of the peas. Cook at low pressure for 2 minutes with a quick release.
Text excerpted from Vegan Under Pressure, © 2015 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
**********************
4 C’s Warm Rye Berry Salad; Photo © Lauren Volo.
My Notes on this recipe:
The rye is chewy and even a little sweet-- I found it very pleasant and a great match with the cabbage and caraway/mustard flavoring. Instead of dry-sauteing, I cooked the onion and cabbage in a covered Pyrex casserole in the microwave on High for 5 minutes, then just dumped them into the Instant Pot with the soaked rye berries, caraway seeds, bay leaves, and stock.
I would like to try this with farro or oat groats, which probably would not need to be soaked first.
4 C’s Warm Rye Berry Salad
Serves 4 to 6
This hearty salad tastes great but has very simple ingredients, including cabbage, caraway, carrots, and chives. If you’ve never cooked rye berries before, you might be surprised by their firm texture and amazing flavor. You can also make a salad with other whole grains such as farro, Kamut, spelt, wheat berries, or—if you want it to be gluten-free—whole oat groats.
1 cup chopped red or yellow onion
1½ cups chopped red cabbage plus 1½ cups thinly sliced red cabbage
1 cup rye berries, soaked overnight and drained
1 teaspoon caraway seeds
2 bay leaves
¾ cup vegetable stock or water
2 tablespoons whole-grain mustard [not the sweet kind--BCG]
1 tablespoon date or maple syrup
1 to 2 tablespoons fresh lemon juice
1 medium carrot, grated (½ to 1 cup)
¼ cup chopped fresh chives [my chives are still small, so I used sliced scallion greens-- BCG]
Salt, optional
Lots of freshly ground black pepper
1. Heat a stovetop cooker over medium heat, or set an electric cooker to sauté. Add the onion and the 1½ cups chopped cabbage and dry sauté until the onion starts to look translucent. Add water by the tablespoon as needed to prevent any sticking.
2. Add the rye berries, caraway seeds, bay leaves, and stock. Lock the lid on the cooker. Bring to high pressure; cook for 25 minutes. Let the pressure come down naturally. Remove the lid, tilting it away from you.
3. Carefully remove and discard the bay leaves. Transfer the grain mixture to a large bowl and let cool until almost room temperature. Once cool, drain and discard any remaining cooking liquid.
4. Combine the mustard, date or maple syrup, and lemon juice in a small bowl. Add the dressing to the cooled rye.
5. Stir in the sliced cabbage, carrot, and chives. Add salt (if you like) and pepper to taste. Serve immediately or store in the refrigerator for up to 5 days. Taste and adjust seasonings before serving.
Text excerpted from Vegan Under Pressure, © 2015 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
***************************
Orange Scented Beet Salad: Photo by Bryanna Clark Grogan
My Notes on this recipe:
This is the first time I have cooked beets for a salad after simply scrubbing them before slicing-- usually I peel them first, or I roast them in foil with the skins on and then peel the skins off under running water. Simply scrubbing them well (I used a new stainless steel scrubber) is a brilliant idea! Another brilliant idea is cooking the beets in some of the flavoring elements (orange juice, vinegar, orange zest) that would ordinarily go into the dressing, which would be added to the beets after cooking. With Jill's method, the beets are infused with some of the dressing flavorings as they cook. Genius!
Orange Scented Beet Salad
Makes four 1-cup servings of beets plus 1/2 cup greens
Cooking beets has never been easier. They become so tender that you don’t even need to peel them if you don’t want to. It’s best to use young beets that are no more than 3-4 inches in diameter.
3 minutes high pressure; 10 minute natural pressure release
1 1/2 pounds beets, about 6 medium
1/2 cup freshly squeezed orange juice (zest oranges before squeezing)
2 tablespoons cider vinegar
3 large slices orange zest
2 tablespoons Sucanat or brown sugar
2 teaspoons Dijon mustard
2 teaspoons orange zest
2 green onions, sliced
2 cups spicy greens like arugula, mustard or a mix, washed and dried [I used kale because that's what I had in the garden--BCG]
1. Scrub beets. Remove tops, stems and tails and cut in half. Then cut into ¼-inch slices.
2. Put the orange juice, vinegar and the large slices of orange zest into the cooker. Add the beet slices. Lock on the lid. Bring to high pressure. Cook for 3 minutes.
3.Let the pressure come down naturally for 7 minutes, then release any remaining pressure.
4. Open the lid, tilting it away from you. Remove the large pieces of orange zest. Stir in the Sucanat and mustard.
6. Remove the beets from the cooking liquid and transfer to a bowl. Let cool for at least 5 minutes.
7. Mix the orange zest and green onions with the beets. Pour the liquid from the cooker over the beets.
8. Spoon one quarter of the mixture onto one half cup of spicy greens on individual salad plates.
9. Or, you may chill the beets, without the zest and green onions, and let sit in the liquid for a day or two.
10. Right before serving stir in the orange zest and green onions.
Excerpted from VEGAN UNDER PRESSURE, (c) 2016 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Happy Pressure Cooking!
Saturday, December 6, 2014
MY FAVORITE VEGAN BORSCHT
When I published my last post on sprouted wheat bread, I promised to post this soup recipe (it's a little late, I'm afraid!). This soup has a pretty long history in my life. Many years ago I read a cookbook by a Russian woman who lived in the United States. I liked her Borscht recipe very much. She claimed that it was given to her by someone who had been in the Tsar's army-- thus the name. Now, this was in my pre-vegetarian days and the soup included beef. Eventually, in the 1970's, I became more interested in eating vegetarian and I revamped the recipe in a very simple way-- using soy sauce to "beef" up the meatless broth (this was in the days when vegetarian bouillons were not so readily available) and adding 1/2 cup of red split lentils to add protein and body to the soup. I included this recipe in my book "The Fiber for Life Cookbook".
I hadn't changed anything in this recipe since I first "veganized" it, until I made it the other day, when I decided to increase the amount of red split lentils to 1 cup, and I cooked it in my electric pressure cooker, for a change. It is still as delicious as ever and so simple to make. Here's the re-vamped recipe, and I hope you like it as much as we do-- it's great for winter meals.
BRYANNA'S MEATLESS “TSAR'S ARMY”
BORSCHT
Serves 8 (Can be oil-free)
1/2
tablespoon olive oil (optional)
1/2
tablespoon dark sesame oil (optional)
2
large onions, sliced
2
cloves garlic, chopped
1/2
cup chopped celery leaves
8
cups water
14
ounces canned diced tomatoes and juice (OR about 3/4 cup passata)
1/2
small head cabbage, cored and shredded or sliced finely (about 4 cups)
2
beets (fist-size), peeled and diced (about 3 cups)
1
cup split red lentils
1/2 cup soy sauce or tamari (NOT Bragg's Liquid Aminos-- it doesn't have the umami punch of fermented soy sauce or tamari.)
1/2 cup soy sauce or tamari (NOT Bragg's Liquid Aminos-- it doesn't have the umami punch of fermented soy sauce or tamari.)
Finishing:
1
small raw beet, peeled and grated
salt and freshly-ground black pepper to taste
If you use the oils: Add
the two oils to your soup pot over high heat. Add the onions, garlic and
celery. Sauté over medium-high heat until the onion softens a bit. If you prefer not to use oil: place the onion, garlic and celery in a Pyrex or ceramic casserole, cover and microwave on high for 6 minutes. Add to your soup pot.
Add the water, tomatoes, cabbage, diced beets, soy sauce and lentils. Bring to a boil, turn to a simmer and cook for 2 hours, OR pressure-cook for 45 minutes, using quick-release when it's done. Add the grated raw beets (which brings back the pinky-red color to the soup) and taste for salt and freshly-ground black pepper.
Add the water, tomatoes, cabbage, diced beets, soy sauce and lentils. Bring to a boil, turn to a simmer and cook for 2 hours, OR pressure-cook for 45 minutes, using quick-release when it's done. Add the grated raw beets (which brings back the pinky-red color to the soup) and taste for salt and freshly-ground black pepper.
Serve
with vegan sour cream, store-bought, or try recipe for Tofu Sour Cream.
Nutrition
Facts
Nutrition (per serving, using oil in recipe): 174.9 calories; 12%
calories from fat; 2.5g total fat; 0.0mg cholesterol; 701.6mg sodium; 716.9mg
potassium; 31.5g carbohydrates; 7.2g fiber; 9.8g sugar; 24.3g net carbs; 9.5g
protein.
Enjoy!
Friday, November 15, 2013
HOT PINK DELICIOUSNESS-- VEGAN SHORBAT RUMMAN (IRAQI POMEGRANATE SOUP WITH BEETS)
What a beautiful soup, in every way-- sweet-and-sour deliciousness, and vibrant hot pink color with contrasting flecks of green. It’s a meal in itself, and very easy to make. I developed my vegan version of this traditional Iraqi recipe during the last war in Iraq. I was so upset about the war and the devastation and my feelings of helplessness around it that I began researching Iraqi history, culture and, of course, cuisine, which goes back some 3,000 years to the Sumerians, Babylonians, Assyrians and ancient Persians. When Baghdad was the capital of the Abbasid Caliphate (750-1258), this sophisticated cuisine was at its zenith.
This soup always reminds me of that sorrowful time, but it's beauty, healthfulness and delicious taste reminds me that peace is worth striving for. It also is a great illustration of how food can bring us together at the global table, celebrating our differences and our similarities. And it is also an excellent example of how very simple, common ingredients (except, perhaps, for the pomegranate molasses, which is common in the Middle East and now becoming better known in North America) can be used to create a sublime eating experience.
Printable Recipe
BRYANNA’S VEGAN
SHORBAT RUMMAN (IRAQI POMEGRANATE SOUP)
From my book, World Vegan Feast (Vegan Heritage Press, 2011)
Serves 6
From my book, World Vegan Feast (Vegan Heritage Press, 2011)
Serves 6
1 tablespoon olive oil
1 cup chopped onion
8 cups vegan broth (you may need another cup or two of broth if the soup seems too thick for you in the end)
1 tablespoon yeast extract, such as Marmite
1/2 cup yellow split peas, picked over, rinsed, and drained
3 medium beets, peeled and cut into 1/2-inch dice
1 1/2 cups cooked brown basmati rice
1 small bunch green onions, coarsely chopped
1/2 cup minced parsley
2 tablespoons lemon juice or 3 tablespoons lime juice
2 tablespoons pomegranate molasses OR 1 cup pomegranate juice
2 tablespoons sugar
1 pound fresh spinach, cleaned and trimmed, and sliced 1/4-inch thick
Optional: 1/4 cup minced fresh cilantro
Garnish—mix together:
1 tablespoon dried mint, crumbled
1/4 teaspoon cinnamon
1/4 teaspoon freshly-ground black pepper
1 cup chopped onion
8 cups vegan broth (you may need another cup or two of broth if the soup seems too thick for you in the end)
1 tablespoon yeast extract, such as Marmite
1/2 cup yellow split peas, picked over, rinsed, and drained
3 medium beets, peeled and cut into 1/2-inch dice
1 1/2 cups cooked brown basmati rice
1 small bunch green onions, coarsely chopped
1/2 cup minced parsley
2 tablespoons lemon juice or 3 tablespoons lime juice
2 tablespoons pomegranate molasses OR 1 cup pomegranate juice
2 tablespoons sugar
1 pound fresh spinach, cleaned and trimmed, and sliced 1/4-inch thick
Optional: 1/4 cup minced fresh cilantro
Garnish—mix together:
1 tablespoon dried mint, crumbled
1/4 teaspoon cinnamon
1/4 teaspoon freshly-ground black pepper
Heat the olive oil in a large pot. Add the onions and sauté over medium-high
heat until the onions wilt. Add the
broth, Marmite, and split peas to the pot and bring to a boil over high heat.
Skim off any foam that gathers on top. Reduce the heat, cover and simmer for 1
hour. Add the beets and cooked rice and
cook 30 minutes.
Add the green onions, sugar, lemon or lime juice, parsley, and pomegranate molasses or juice. Simmer for 10 minutes.
Bring the soup to a boil again, and add the spinach, stirring as it wilts. Stir in cilantro, if you are using it. Add more broth if it seems too thick to you, and taste for salt.
Serve hot, sprinkling each serving with some of the Garnish, and plenty of Arabic-style flat breads, pita, (recipes here and here) or crusty bread, alongside.
Add the green onions, sugar, lemon or lime juice, parsley, and pomegranate molasses or juice. Simmer for 10 minutes.
Bring the soup to a boil again, and add the spinach, stirring as it wilts. Stir in cilantro, if you are using it. Add more broth if it seems too thick to you, and taste for salt.
Serve hot, sprinkling each serving with some of the Garnish, and plenty of Arabic-style flat breads, pita, (recipes here and here) or crusty bread, alongside.
| Nutrition Facts |
| Nutrition (per serving): 226.2 calories; 12% calories from fat; 3.3g total fat; 0.0mg cholesterol; 1131.5mg sodium; 942.8mg potassium; 38.6g carbohydrates; 9.0g fiber; 11.9g sugar; 29.6g net carbs; 11.2g protein; 4.0 points. |
Enjoy!
Tuesday, July 10, 2012
ROASTED CARROT, BEET AND ONION SALAD WITH GREENS AND POTTED TOFU (OR VEGAN FETA)
Tomorrow we're going shopping off-island, which we do every two weeks. By then, even with our own greens, we're running low on veggies. I wanted to make a salad to go with a spaghetti dinner the other night, so I assessed my produce options. In the fridge was a bag of small beets and a small bag of carrots. On the deck, in one of our dresser drawer planters, were some nice tender baby spinach leaves. I love roasted root veggies, so the following recipe is what I came up with, and it was good enough to write down and plan to make again. Quite colorful and pretty, too, I think.
BRYANNA'S ROASTED CARROT, BEET AND ONION SALAD WITH GREENS AND POTTED TOFU (OR TOFU FETA)
Serves 4 to 6
1 lb. beets (mine were smallish), peeled and cut into 1/2-inch thick wedges
1 lb. carrots, scrubbed and cut diagonally into 1/4-inch- thick slices
2 small onions, peeled, cut into 8 wedges each and layers separated
1 tablespoon extra virgin olive oil
salt and freshly-ground black pepper
1 teaspoon dried thyme leaves
couple of pinches sugar
Dressing:
1/4 cup of aquafaba or my Oil Substitute for Salad Dressings
2 tablespoons Balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon agave nectar
1 large clove garlic, crushed
salt to taste (about 1/2 teaspoon)
Freshly-ground black pepper
To Serve:
about 4 cups of fresh salad greens (can be one or a mix-- baby spinach, arugula, mesclun, tender lettuce, baby kale, etc.)
+
Several squares of Potted Tofu (recipe on my blog here) OR any sort of Tofu Feta you like (there's a recipe in my book World Vegan Feast), crumbled (it's up to you how much)
1 lb. carrots, scrubbed and cut diagonally into 1/4-inch- thick slices
2 small onions, peeled, cut into 8 wedges each and layers separated
1 tablespoon extra virgin olive oil
salt and freshly-ground black pepper
1 teaspoon dried thyme leaves
couple of pinches sugar
Dressing:
1/4 cup of aquafaba or my Oil Substitute for Salad Dressings
2 tablespoons Balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon agave nectar
1 large clove garlic, crushed
salt to taste (about 1/2 teaspoon)
Freshly-ground black pepper
To Serve:
about 4 cups of fresh salad greens (can be one or a mix-- baby spinach, arugula, mesclun, tender lettuce, baby kale, etc.)
+
Several squares of Potted Tofu (recipe on my blog here) OR any sort of Tofu Feta you like (there's a recipe in my book World Vegan Feast), crumbled (it's up to you how much)
In large bowl, toss the beets, carrots and onion wedges with the first 1 tablespoon of olive oil, 1/2 teaspoon salt , a few quick grindings of pepper, the thyme and sugar.
Transfer the vegetables to a large rimmed baking sheet and spread in an even layer. (Don't bother to wash the bowl.) Roast the vegetables until they are tender, 20 to 25 minutes (don't stir during roasting).
While the vegetables roast, whisk together (in the bowl that the vegetables were in) the Oil Substitute, vinegar, remaining 1 tablespoon olive oil, agave nectar, crushed garlic, salt and a few grindings of pepper.
Toss the hot vegetables in the bowl with the vinaigrette. Allow to cool at room temperature for about 30 minutes. (It's best at room temperature.) Mound on top of a bed of the greens on a platter, and scatter the crumbled Potted Tofu or Tofu Feta over the top.
Enjoy!
Enjoy!
Sunday, May 15, 2011
VEGAN LABANEH (YOGURT CHEESE) SPREAD AND POMEGRANATE MOLASSES DRESSING ON ROASTED BEETS
We're off to Whitehorse, Yukon on Tuesday, so I wanted to get this blog post out there before I get caught up in packing, etc.. I'm going to be teaching 2 vegan cooking classes at my friend Suat's amazing organic bakery in Whitehorse-- an Italian menu and a South American menu. (Yes, there are vegans in the Yukon!) Whitehorse is a beautiful, friendly place and we're looking forward to going there again!
But last week I was in the mood for Middle Eastern food and I have been wanting to make some vegan labeneh spread. Labaneh is a drained yogurt spread that is a common food in the Middle East, eaten at any meal.
I knew that I didn't want to just drain soy yogurt because, for one thing, it's too expensive and, for another, even though I've learned to like the plain Nancy's soy yogurt (UPDATE, 2015: the best we can get around here, now that WholeSoy- sob!- is no more), it doesn't really have the same taste as dairy yogurt. I also wanted something that was fairly quick to make-- I haven't had alot of time lately and I know that many of you probably don't either. And another thing-- I wanted it to taste RICH, like full-fat yogurt would.
So, I turned to my old stand-byes, extra-firm silken tofu and raw nuts. Squeezing the tofu in a cloth gives the mixture a firm texture. I didn't want to add lemon juice and thin it out too much, so I add a little soy yogurt and crushed vitamin C (ascorbic acid) for a little tang. I added some probiotic powder, too, but that's optional. I didn't serve it for a couple of days, and I swear that even in the refrigerator, it acquired a more "yogurty" flavor!
The result was better than I had hoped for and, topped off with some really good olive oil and fragrant za'atar, served with fresh pita bread (recipe here), my guests made short work of it! I hope you like it!
Printable Recipe
BRYANNA'S VEGAN LABANEH (“YOGURT CHEESE”) SPREAD
Yield: 1 1/2 cups
1/2 cup raw shelled Brazil nuts (my 1st choice), macadamia nuts or cashews
1 12.3 ounce box extra-firm silken tofu
1/4 cup of the most authentic-tasting vegan yogurt you can find
1/2 teaspoon salt
1/2 teaspoon probiotic powder
(optional)
(optional)
1/ 1000-2000 mg vitamin C pill, crushed to a powder (for tanginess)
(place the pill on a flat surface and crush with the flat bottom of a bowl or plate, then crush any larger pieces left with the back of a spoon.)
1/4 teaspoon sugar
Traditional topping:
olive oil
Za'tar 
(Levantine herb mixture of wild thyme, sesame seeds and sumac. The best I've ever had is Zatoun brand.) Read about it at this blog post-- and there's a simple recipe if you want to make your own.
(Levantine herb mixture of wild thyme, sesame seeds and sumac. The best I've ever had is Zatoun brand.) Read about it at this blog post-- and there's a simple recipe if you want to make your own.
Place the nuts in a bowl and cover with boiling water. Let stand while you prepare the tofu.
Crumble the silken tofu into a colander lined with a square of clean cotton sheeting or something similar (don't use cheap household cheesecloth-- the holes are to big!), with the cloth hanging over the side of the colander so that you have enough cloth to twist together at the top.
Gather the ends of the cloth together and twist and squeeze the cloth to extract as much water as you can from the tofu. After a few twists, open it up and scrape the tofu down to the bottom of the "bag" and twist again. With the ends of cloth twisted tightly and held in place, squeeze or press the bag-- anything to get as much water as possible out of the tofu.
Place the resulting tofu in a food processor or powerful blender. Drain the nuts well and pat dry and add them to the machine with the tofu, along with the other ingredients. Process or blend until as smooth as possible-- this may take several minutes.
Scrape the mixture into a wide, shallow bowl and spread it out evenly. Drizzle with olive oil and sprinkle with the Za'tar, too, if you like, or paprika, chopped fresh parsley or mint, etc.. Serve with Middle Eastern meals, pita or other flatbread, Greek olives, cucumbers and tomatoes, etc.
Nutrition Facts (not counting the olive oil)
Nutrition (per 1/4 cup serving): 102.1 calories; 54% calories from fat; 6.5g total fat; 0.0mg cholesterol; 195.9mg sodium; 163.7mg potassium; 5.3g carbohydrates; 0.5g fiber; 1.9g sugar; 4.8g net carbs; 6.6g protein; 2.5 points.
I served roasted beets with the following dressing at the same meal:
Printable Recipe
I served roasted beets with the following dressing at the same meal:
 |
| Roasted Beets with Pomegranate Molasses Dressing |
BRYANNA'S POMEGRANATE MOLASSES SALAD DRESSING
Yield: 1 1/3 cups
My friend Jane told me she didn't really like beets, but she ended up eating seconds of the beets with this dressing! PS: Read more about pomegranate molasses at this blog post.
Mix together all of the following ingredients:
1/2 cup vegan broth
or water
or water
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1/2 teaspoon salt
1 clove garlic, crushed
Nutrition Facts
Nutrition (per 2 Tbs.): 48.3 calories; 44% calories from fat; 2.5g total fat; 0.0mg cholesterol; 86.3mg sodium; 6.8mg potassium; 1.5g carbohydrates; 0.0g fiber; 1.2g sugar; 1.5g net carbs; 0.1g protein; 1.2 points.
Enjoy!
Thursday, December 2, 2010
SOUP AND SALAD DINNER FOR A COLD NIGHT-- VEGAN RECIPES FROM AN UNLIKELY SOURCE
Mandarin Orange and Beet Salad
Now, Bon Appetit magazine might not be the first place to look for vegan recipes, but I found two in the latest issue while I was perusing it in the car as we waited for the 3 PM ferry. I had no idea what I was going to make for dinner last night, so I was open to ideas. Also, we had gone out to lunch with my mother and a friend, and ate too richly, I'm afraid! So, I wanted something healthful and fairly simple. Soup and a salad sounded perfect. I opened a page, and there was an article about the "perfect" lentil soup, which intrigued me because I love lentils. As I read on (and it sounded good), I was further intrigued by the use of blended, cooked chickpeas to thicken the soup and provide a creamy base. I had to try it! I knew that I had chickpeas in the freezer and everything else I needed. I thought I had French lentils, too, but I found out when I searched the pantry that I had used them up. But I was determined, so I decided to take a chance and use regular green lentils.
It was fairly simple and quick to make (the lentils cook in about 30 minutes), even after putting all the grocery shopping away, etc.. I may not classify it as the "perfect" lentil soup, but it's delicious and creamy and I'll make it again! It has also opened up new possibilities for using pureed legumes as a thickener and to add creaminess. Yes, I have used pureed white beans and potatoes instead of cream in soups, but I need to be more adventurous!
My version of the following delicious soup:
BON APPETIT’S CURRIED LENTIL SOUP (with a few minor changes)
Curry powders vary in flavor and heat; begin with two tablespoons and add more according to your taste. (My changes in red italics.)
6 servings
Recipe by Molly Wizenberg
3 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped, divided
2 tablespoons (or more) curry powder
4 1/4 cups (or more) water, divided
1/ 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed (I used home-cooked chickpeas that I had in the freezer—1 1/2 cups.)
1 tablespoon fresh lemon juice
2 tablespoons butter (use vegan butter, like my homemade palm oil-free Buttah)
2 green onions, thinly sliced
1 lemon, cut into 6 wedges
Ingredient Info
French green lentils are small, dark green, and speckled with black; they can be found at some supermarkets and at specialty foods stores.
Preparation
Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency.
DO AHEAD Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.
Nutritional Information
Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency.
DO AHEAD Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.
Nutritional Information
One serving contains:
Calories (kcal) 289.2; %Calories from Fat 37.9; Fat (g) 12.2; Saturated Fat (g) 3.4; Cholesterol (mg) 10.0; Carbohydrates (g) 35.6; Dietary Fiber (g) 9.0; Total Sugars (g) 3.5; Net Carbs (g) 26.5; Protein (g) 11.1; Sodium (mg) 30.4
***********
The second recipe I wanted to make was a lovely looking beet and tangerine salad with a cranberry dressing. I didn't have any tangerines, but I had some mandarin oranges that needed using. I had beets. I didn't have watercress, but I could use Romaine lettuce, and I didn't have red onion, so what I ended up doing was soaking thinly-sliced yellow onion in red wine vinegar, to both give it a slight pink color and to get ride of some of the sulfur compounds in the onion. I also had no cranberry juice concentrate for the dressing, but I had my own Raspberry Balsamic Vinaigrette already made in the refrigerator. So, I improvised and it was both beautiful and delicious!
3 large tangerines (such as Murcott) (I used 6 mandarin oranges.)
3 tablespoons extra-virgin olive oil
3 tablespoons frozen cranberry juice cocktail concentrate, thawed
1 tablespoon raspberry vinegar or red wine vinegar
1/3 cup paper-thin slices red onion (I used yellow onion and I soaked it in red wine vinegar for about 30 minutes, rinsed and drained it.)
1 large bunch watercress, thick stems trimmed (I used crisp, torn Romaine lettuce.)
NOTE from BCG: For the dressing, I had no cranberry juice concentrate, so I used 7 tablespoons of homemade Raspberry Balsamic Vinaigrette that I had in the refrigerator, and I added finely-grated mandarin orange zest. The recipe is here.
Calories (kcal) 289.2; %Calories from Fat 37.9; Fat (g) 12.2; Saturated Fat (g) 3.4; Cholesterol (mg) 10.0; Carbohydrates (g) 35.6; Dietary Fiber (g) 9.0; Total Sugars (g) 3.5; Net Carbs (g) 26.5; Protein (g) 11.1; Sodium (mg) 30.4
***********
The second recipe I wanted to make was a lovely looking beet and tangerine salad with a cranberry dressing. I didn't have any tangerines, but I had some mandarin oranges that needed using. I had beets. I didn't have watercress, but I could use Romaine lettuce, and I didn't have red onion, so what I ended up doing was soaking thinly-sliced yellow onion in red wine vinegar, to both give it a slight pink color and to get ride of some of the sulfur compounds in the onion. I also had no cranberry juice concentrate for the dressing, but I had my own Raspberry Balsamic Vinaigrette already made in the refrigerator. So, I improvised and it was both beautiful and delicious!
BON APPETIT’S BEET AND TANGERINE SALAD WITH CRANBERRY DRESSING (with, actually, several changes from yours truly!)
For this colorful and festive starter, be sure to grate the peel from the tangerines before cutting off the rind and slicing them into rounds. (My changes in red italics.)
6 SERVINGS
Recipe by The Bon Appétit Test Kitchen
3 large tangerines (such as Murcott) (I used 6 mandarin oranges.)
3 tablespoons extra-virgin olive oil
3 tablespoons frozen cranberry juice cocktail concentrate, thawed
1 tablespoon raspberry vinegar or red wine vinegar
1/3 cup paper-thin slices red onion (I used yellow onion and I soaked it in red wine vinegar for about 30 minutes, rinsed and drained it.)
1 large bunch watercress, thick stems trimmed (I used crisp, torn Romaine lettuce.)
NOTE from BCG: For the dressing, I had no cranberry juice concentrate, so I used 7 tablespoons of homemade Raspberry Balsamic Vinaigrette that I had in the refrigerator, and I added finely-grated mandarin orange zest. The recipe is here.
Preparation
Place beets in deep large microwave-safe bowl. Add enough water to reach depth of 1 inch. Cover with plastic wrap and microwave on high until beets are tender, about 15 minutes.
Meanwhile, finely grate enough peel from tangerines to measure 2 teaspoons. Cut top and bottom off each tangerine. Cut off all peel and white pith, following contour of fruit. Cut each tangerine horizontally into 1/3-inch-thick rounds, removing any seeds. Whisk oil, cranberry juice concentrate, vinegar, and reserved tangerine peel in small bowl to blend. Season dressing to taste with salt and pepper. Mix in onion.
Hold 1 beet under cold running water and rub off skin. Repeat with remaining 2 beets. Cut beets horizontally into 1/4- to 1/3-inch-thick rounds. Sprinkle beets with salt and pepper.
Arrange watercress sprigs on large platter to cover. Arrange beet rounds and tangerine rounds atop watercress. Using fork, lift onion slices from dressing and arrange over salad. Drizzle with dressing.
Nutritional Information
Place beets in deep large microwave-safe bowl. Add enough water to reach depth of 1 inch. Cover with plastic wrap and microwave on high until beets are tender, about 15 minutes.
Meanwhile, finely grate enough peel from tangerines to measure 2 teaspoons. Cut top and bottom off each tangerine. Cut off all peel and white pith, following contour of fruit. Cut each tangerine horizontally into 1/3-inch-thick rounds, removing any seeds. Whisk oil, cranberry juice concentrate, vinegar, and reserved tangerine peel in small bowl to blend. Season dressing to taste with salt and pepper. Mix in onion.
Hold 1 beet under cold running water and rub off skin. Repeat with remaining 2 beets. Cut beets horizontally into 1/4- to 1/3-inch-thick rounds. Sprinkle beets with salt and pepper.
Arrange watercress sprigs on large platter to cover. Arrange beet rounds and tangerine rounds atop watercress. Using fork, lift onion slices from dressing and arrange over salad. Drizzle with dressing.
Nutritional Information
One serving contains the following: Calories (kcal) 133.5; %Calories from Fat 49.1; Fat (g) 7.3; Saturated Fat (g) 1.0; Cholesterol (mg) 0; Carbohydrates (g) 17.0; Dietary Fiber (g) 2.5; Total Sugars (g) 13.4; Net Carbs (g) 14.6; Protein (g) 1.8; Sodium (mg) 44.7
Enjoy!
Enjoy!
Monday, July 27, 2009
BEETS 'N' GREENS, AND HOMEMADE FEASTS OF SUMMER PRODUCE ON SALT SPRING ISLAND
Cleaning beets and beet greens from our garden
The weekend before last DH and I were on Salt Spring Island (BC) visiting his stepdaughter Kathy and her DH James, along with kathy's brother Pierre and family from Quebec City (who had not been "out West" for 18 years!). DH's sons Sean and Laurie were also there, along with Laurie's girlfriend Meghan, and their half-brother Tommy, with his daughter Aimee (who lives on Salt Spring) and son Tyler. It was the first time that all 4 brothers had been together in 18 years-- a photo op if there ever was one! Cousin Tristan, Kathy and James' son, also showed up.
So, it was nonstop talking (largely in French, in which DH is fluent, but not me!) and eating! We had tons of fresh, organic fruit, including the best strawberries EVER from Kathy's daughter Tali and her DH Dave's large organic garden, and we utilized fresh produce from Salt Spring and from our own Denman Island garden, particularly fresh beets and greens which are growing abundantly in our little garden. All of this fresh produce was enjoyed by the omni's as well as visiting vegans!
It was a really fun and relaxing weekend, full of sun, children (Pierre and Natalie's 2 daughters Jeanne and Rose, and Tali's 2 kids, Jasper and Chiara) family stories and pictures, and swimming at the nearby lake. DH and I got to sleep in a lovely big tent out in the trees, which was cool and breezy at night.
On the first night we had a lovely salad and DH's famous vegetarian spaghetti sauce and bread, with a yummy new beet salad (see recipe below) that I made:
The next day everyone went to the Farmer's Market in Ganges, the biggest town on Salt Spring, and I stayed behind to make lunch, which we ate outside:
That's a platter of roasted beets with fresh Italian parsley from my deck garden in the center; with Armenian flat bread, my Creamy Low-Fat Hummous, local bread, and a trio of salads that I made.
Hummous and roasted beets on the left, and a Middle-Eastern tahini-parsley salad in the center, a made-up-on-the-spot potato/sweet potato/green bean salad in the back, and cooked beet greens with my mother's lemon salad dressing (recipe below) in the foreground.
For dinner there was another green salad, leftover lunch salads, chile (Kathy made a veg and a non-veg version), corn on the cob, roasted potatoes, fresh tomatoes, and a fruit crisp. The omnis had salmon and chicken-- we vegans had Breast of Tofu.
Our last meal on salt Spring was Sunday breakfast, prepared by Pierre's wife Natalie-- big blueberry pancakes (with local organic blueberries), served with maple syrup which Pierre and Natalie brought from Quebec.
Kathy sharing a laugh with her sister-in-law Natalie.
On the first night we had a lovely salad and DH's famous vegetarian spaghetti sauce and bread, with a yummy new beet salad (see recipe below) that I made:
The next day everyone went to the Farmer's Market in Ganges, the biggest town on Salt Spring, and I stayed behind to make lunch, which we ate outside:
That's a platter of roasted beets with fresh Italian parsley from my deck garden in the center; with Armenian flat bread, my Creamy Low-Fat Hummous, local bread, and a trio of salads that I made.
Hummous and roasted beets on the left, and a Middle-Eastern tahini-parsley salad in the center, a made-up-on-the-spot potato/sweet potato/green bean salad in the back, and cooked beet greens with my mother's lemon salad dressing (recipe below) in the foreground.
For dinner there was another green salad, leftover lunch salads, chile (Kathy made a veg and a non-veg version), corn on the cob, roasted potatoes, fresh tomatoes, and a fruit crisp. The omnis had salmon and chicken-- we vegans had Breast of Tofu.
Our last meal on salt Spring was Sunday breakfast, prepared by Pierre's wife Natalie-- big blueberry pancakes (with local organic blueberries), served with maple syrup which Pierre and Natalie brought from Quebec.
Kathy sharing a laugh with her sister-in-law Natalie.
BEETS 'N' GREENS RECIPES:
Printable Recipe
BEETS AND GREENS WITH VEGAN YOGURT DRESSING, BRYANNA'S VERSION
Servings: 4
This colorful and delicious salad is a veganized version of a recipe from Joyce Goldstein's "Mediterranean Fresh".
Yogurt Dressing:
1 recipe Rich "Bulgarian-Style" Tofu Yogurt
1/4 cup fresh lemon juice
3 tablespoons aquafaba or Fat-Free Oil Substitute for Salad Dressings
2 1/2 tablespoons extra-virgin olive oil
2 to 3 teaspoons crushed garlic
2 tablespoons chopped fresh mint (or 2 teaspoons dried)
1/4 teaspoon cinnamon
salt to taste
Salad:
8 large or 12 small beets, steamed or roasted, and skinned
1 large bunch of any kind of tender but sturdy greens, such as baby kale, beet greens, radicchio, arugula, chard, etc. (a mixture)
2 tablespoons chopped fresh dillweed (or 2 teaspoons dried)
3 tablespoons chopped toasted walnuts (optional)
Whisk together all of the dressing ingredients until smooth. Add salt to taste. Set aside.
Slice the beets to the size you prefer. Clean, trim and dry the greens and slice about 1/4" thick. Just before serving, mix them with the beets in a salad bowl and sprinkle with the dillweed and walnuts. Add the dressing and coat the vegetables. Serve immediately.
Nutrition Facts
Nutrition (per serving): 272.9 calories; 50% calories from fat; 16.0g total fat; 0.0mg cholesterol; 447.6mg sodium; 952.6mg potassium; 24.5g carbohydrates; 5.3g fiber; 14.7g sugar; 19.2g net carbs; 12.1g protein; 6.0 points.
I don't really have a recipe for the cooked beet greens with lemon dressing. Just cook some trimmed beet greens (or any other greens), cool them off and squeeze them as dry as you can, then slice them thinly. Toss with the following dressing (you may need to multiply it, depending on how many greens you cook) and serve. So simple, yet so delicious!
Printable Recipe
BRYANNA'S MOTHER'S LEMON SALAD DRESSING
Servings: 4
Yield: a scant 1/2 c.
My mother, Eve Urbina, never bought prepared salad dressing. This is my version of the one we had on our big daily bowl of salad greens when I was growing up. My mother never measured, but I have figured out a formula for those who like to use exact amounts. This method of mixing is easy and convenient for small amounts made just before dressing the salad, but there's a method for making a laarger amount, too.
1/4 teaspoon salt
1 small clove garlic, minced or crushed
3 tablespoons aquafaba or Fat-Free Oil Substitute for Salad Dressings
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
With the back of a teaspoon in a small round-bottomed bowl (or use a medium-sized mortar and pestle), mash together the salt and garlic until it is like a paste. (The salt grains will help mash the garlic to a paste and the garlic juice will dissolve the salt.)
Whisk in the broth and lemon juice with a fork, or small wire whisk.
If you prefer to make a larger amount ahead of time, a good method of mixing larger amounts is to place all of the ingredients (using crushed garlic) in a Tupperware QuickShake® container, or a jar with a tight cover, and shake until well mixed.
Nutrition Facts
Nutrition (per serving): 64.8 calories; 92% calories from fat; 6.8g total fat; 0.0mg cholesterol; 119.3mg sodium; 12.5mg potassium; 1.4g carbohydrates; 0.1g fiber; 0.2g sugar; 1.3g net carbs; 0.1g protein; 1.8 points.
Enjoy!
BEETS AND GREENS WITH VEGAN YOGURT DRESSING, BRYANNA'S VERSION
Servings: 4
This colorful and delicious salad is a veganized version of a recipe from Joyce Goldstein's "Mediterranean Fresh".
Yogurt Dressing:
1 recipe Rich "Bulgarian-Style" Tofu Yogurt
1/4 cup fresh lemon juice
3 tablespoons aquafaba or Fat-Free Oil Substitute for Salad Dressings
2 1/2 tablespoons extra-virgin olive oil
2 to 3 teaspoons crushed garlic
2 tablespoons chopped fresh mint (or 2 teaspoons dried)
1/4 teaspoon cinnamon
salt to taste
Salad:
8 large or 12 small beets, steamed or roasted, and skinned
1 large bunch of any kind of tender but sturdy greens, such as baby kale, beet greens, radicchio, arugula, chard, etc. (a mixture)
2 tablespoons chopped fresh dillweed (or 2 teaspoons dried)
3 tablespoons chopped toasted walnuts (optional)
Whisk together all of the dressing ingredients until smooth. Add salt to taste. Set aside.
Slice the beets to the size you prefer. Clean, trim and dry the greens and slice about 1/4" thick. Just before serving, mix them with the beets in a salad bowl and sprinkle with the dillweed and walnuts. Add the dressing and coat the vegetables. Serve immediately.
Nutrition Facts
Nutrition (per serving): 272.9 calories; 50% calories from fat; 16.0g total fat; 0.0mg cholesterol; 447.6mg sodium; 952.6mg potassium; 24.5g carbohydrates; 5.3g fiber; 14.7g sugar; 19.2g net carbs; 12.1g protein; 6.0 points.
I don't really have a recipe for the cooked beet greens with lemon dressing. Just cook some trimmed beet greens (or any other greens), cool them off and squeeze them as dry as you can, then slice them thinly. Toss with the following dressing (you may need to multiply it, depending on how many greens you cook) and serve. So simple, yet so delicious!
Printable Recipe
BRYANNA'S MOTHER'S LEMON SALAD DRESSING
Servings: 4
Yield: a scant 1/2 c.
My mother, Eve Urbina, never bought prepared salad dressing. This is my version of the one we had on our big daily bowl of salad greens when I was growing up. My mother never measured, but I have figured out a formula for those who like to use exact amounts. This method of mixing is easy and convenient for small amounts made just before dressing the salad, but there's a method for making a laarger amount, too.
1/4 teaspoon salt
1 small clove garlic, minced or crushed
3 tablespoons aquafaba or Fat-Free Oil Substitute for Salad Dressings
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
With the back of a teaspoon in a small round-bottomed bowl (or use a medium-sized mortar and pestle), mash together the salt and garlic until it is like a paste. (The salt grains will help mash the garlic to a paste and the garlic juice will dissolve the salt.)
Whisk in the broth and lemon juice with a fork, or small wire whisk.
If you prefer to make a larger amount ahead of time, a good method of mixing larger amounts is to place all of the ingredients (using crushed garlic) in a Tupperware QuickShake® container, or a jar with a tight cover, and shake until well mixed.
Nutrition Facts
Nutrition (per serving): 64.8 calories; 92% calories from fat; 6.8g total fat; 0.0mg cholesterol; 119.3mg sodium; 12.5mg potassium; 1.4g carbohydrates; 0.1g fiber; 0.2g sugar; 1.3g net carbs; 0.1g protein; 1.8 points.
Enjoy!
Subscribe to:
Posts (Atom)