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Summer Salad w Fresh Vegan Baby “Mozzarella” Balls (Bocconcini)

OMG I just had this Summer Salad with Raw Vegan Fresh Mozzarella Balls – and it was the BEST lunch ever!

Summer Salad with Fresh Vegan Baby “Mozzarella” (Bocconcini) is pure, over-the-top deliciousness!  Perfectly ripe nectarines, multi-colored cherry tomatoes, golden corn and a punchy garden chive & cilantro vinaigrette whisked up with fresh lemon & olive oil are a perfect compliment to creamy, fresh baby “Mozzarella” aka Bocconcini.

I’m telling you, this is such heaven on a plate… and the best part is it’s actually dairy free!

And just like that, as if summer couldn’t get any better, it just has 🙂 

I’d looked far and wide to no avail for a delicious raw vegan fresh mozzarella ball recipe and I finally created my own.  It’s SO simple and incredibly worth it for delicious, versatile, healthifying, dairy free, hormone free amazingness.  This pure, creamy goodness is made from raw cashews packed with copper (98% RDV per serving of cashews) phosphorus, manganese, bone-building magnesium, heart-protective monounsaturated fats, fiber and flavor galore!

And, though I tend always to think of my food as my medicine, what we eat is also the primary contributor to our external wellness as well.  Nectarines, tomatoes, corn, fresh herbs, lemon & EVOO are all packed with concentrated sources of beautifying phytonutrients such as anti-aging antioxidants, lots of vitamin A for clear glowing skin, vitamin C for collagen building power, skin plumping healthy fats, hydrating, living water, plus minerals, fiber and tons of life force power we get from beautiful, living foods.  Summer Salad with Baby Bocconcini is just as much a boon to our outward appearance as it is feast for the eyes, our internal health and tastebuds too!

 

This is my submission to The Vegetable Pallette for the Mellow Yellow challenge, to Sarah at Maison Cupcake, Helen at Fuss Free Flavours and Michelle at Utterly Scrummy, and to Ren & Elizabeth at Simple and in Season!

Recipe for Summer Salad with Raw Vegan Fresh Mozzarella Balls

(serves 4)

Ingredients

Raw Vegan Fresh Mozzarella Balls (Bocconcini)

  • 1 cup raw cashews, soaked 6 hours, drained & rinsed
  • 2 tbsp fresh lemon juiced (aprox 1/2 lemon)
  • 1/2 tsp sea salt (or more to taste up to 1 tsp)
  • a touch of stevia (I used about 1/4 tsp)
  • 1/2 to 1 tbsp (depends on humidity/seasons) filtered water

Salad

  • 2 ears fresh corn, sliced off the cob
  • 1 cup fresh cherry tomatoes, sliced in half
  • 4 ripe nectarines, cut into bite sized pieces 
  • 1/3 cup fresh chives, chopped (save a few for garnish)
  • handful fresh cilantro, chopped (save a bit for garnish)
  • 1 lemon juiced
  • 1/4 cup extra virgin olive oil
  • sea salt & fresh cracked pepper to taste
  • 1 cup raw vegan mozzarella balls (below) 

Method

Mozzarella Balls

  1. Blend 1 cup soaked cashews, 2 Tbsp lemon juice, 1/2 tsp sea salt (or up to 1 tsp to taste) and 1/2 to 1 full Tbsp filtered water (start with less as you can always add more) in a food processor until smooth, scraping down sides of bowl as necessary.
  2. Dump mozzarella cheese mixture into a container and place in freezer for 10 or 15 minutes to firm up or in fridge for a couple of hours.
  3. Once the cheese has firmed up, use a small melon ball sized spring-handled scooper to easily create tiny balls.  Place all the mozzarella balls on a plate and put back into the freezer or fridge to keep firm while creating your salad.

Salad

  1. Gently toss corn, tomatoes and nectarines together.
  2. 
Stir together chopped scallion, cilantro & lemon juice
.  Next, whisk in olive oil.
  3. Season dressing with sea salt & fresh cracked pepper to taste
.
  4. Pour 3/4 of dressing over corn/tomato/nectarine mixture and gently toss.
  5. Top salad with fresh mozzarella balls and drizzle remaining dressing over mozzarella balls. 
  6. Garnish with a bit of leftover chives & cilantro.

Enjoy!

What is your favorite raw vegan swapout?

 Do you have a recipe you’d like made over/upgraded to raw vegan?  Leave it in the comments below… I’m ready to take on the challenge!

All Love,

Juliane

 

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Spring Spinach Pesto + a few Garden Snaps

Pesto has always been a special favorite of mine… as though its ingredients were terribly rare or difficult to prepare… it's that luxuriously delicious.  Fortunately, as pre-packaged versions don't at all measure up to homemade, it's quite simple to make.  Pesto can be customized to whatever is in season- or growing in your garden as the case is with me- nothing needs to be measured precisely… all you need is a trusty food processor and you're ready to go.

Last weekend Jim harvested a TON of fresh spinach from our garden, half of which I boxed into leftover stay-fresh spinach boxes I'd saved from the market (for our delicious morning green smoothie) the other half I made into an amazing Spring Garden Spinach & Chive Pesto.  I absolutely LOVE spinach pesto -even better than basil or arugula versions.  I made a large enough batch that we couldn't use it all immediately so I froze the bulk in ice-cube trays then popped the cubes into a ziplock freezer baggie.  Great trick!  Now we have Spring Pesto on hand whenever we need it- which er, seems to be every day suddenly…

Slathered on sandwiches

Tossed with a beautiful gluten free pasta

Starring in a potato salad

Smeared on gluten free toast/crackers

Tossed with grilled vegetables… 

Jim… I think it's time to harvest the rest of that spinach!  We're already running low on our Spring Pesto supply:)

Below, I thought I'd share a few bonus snaps (please click them to enlarge for better, larger view) from the garden which is more and more breathtaking by the day!  We've been enjoying collard greens, spinach, radishes and herbs so far this Spring with lots more on the way… purple potatoes, fingerlings, peas, carrots, beets, squash, melon, zucchini, tomatoes, peppers & eggplant!  My husband has created the most magnificent world of beauty just outside our kitchen door.

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Spring Garden Spinach & Chive Pesto frozen in ice-cube trays & popped into a freezer baggie!  

Spring Garden Spinach & Chive Pesto

Ingredients:

  • 8 cups fresh spinach packed (or substitute arugula, flat leaf parsley or basil)
  • 1 cup fresh chopped chives (to help food processor out a bit)
  • 3/4 of a cup walnuts and pinenuts (or substitute your favorite combo of nuts)
  • fresh vegan Parmesan
  • 2 or 3 cloves garlic coarsley chopped (to assist food processor)
  • juice of 1/2 lemon- or an entire lemon- suit your taste- provides a beautiful freshness
  • 1/4 cup extra virgin olive oil– or more to create desired texture
  • sea salt to taste
  • fresh cracked pepper to taste- just a wee bit

Method:

  1. Pulse the greens and chives together in your food processor until the bulk of the spinach is reduced greatly. 
  2. Add the toasted nuts, cheese, garlic, lemon juice and olive oil and pulse until you achieve a desirable texture.
  3. Season with sea salt and a WEE bit of fresh cracked pepper to taste.

Enjoy!

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The Land of Spinach

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Deep within the Land of Spinach

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Empty Spinach rows following Jim's record holding Spinach harvest… no worries, there is more growing to the right of this photo.

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"Big Red", Jim's trusty wheelbarrow

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Beet Greens

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The Land of Beets

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The Land of Carrots

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Deep within the Land of Carrots

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Purple Potato Blossoms ~ yes, the potatoes will be purple too!

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Baby Peppers growing up near the gorgeous Land of Beets

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The Land of Swiss Chard

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Sun-drenched Pea

 

What are your favorite Springtime veggies?

Are you growing anything edible in your yard this year?

Cozy Tuscan White Bean & Veggie Soup

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Cozy Tuscan White Bean & Veggie Soup

There's nothing better than cozying up to a bowl of steaming, healthy goodness on a chilly winter day.  My favorite Tuscan White Bean & Veggie Soup will warm your insides, leaving you well nourished and happy!  This garlicky, tomato-based bowl of hearty veggies & cannellini beans is enlivened with bright green wilted spinach and a dusting of Pecorino Romano dotted with truffle oil. A simple dish you can rely on when you want simple, healthy, comfort to warm your soul!

Recipe for Tuscan White Bean & Veggie Soup

Ingredients

  • 1 tablespoon olive oil
  • 1/2 large onion, diced  
  • 2 carrots, diced 
  • 2 stalks celery, diced,  
  • 1 small zucchini, diced  
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • sea salt
  • freshly ground black pepper
  • 4 cups low-sodium chicken broth or vegetable broth
  • 1 (14.5-ounce) can no salt added diced tomatoes
  • 1 (15 oz) can low-sodium canellini beans, drained and rinsed
  • 3 cups chopped baby spinach leaves
  • freshly grated Pecorino Romano 
  • Truffle Oil for finishing (or substitute best quality EVOO)

Method

  1. Heat the oil in a large pot over medium-high heat. Add the chopped onion, carrots, celery, zucchini, garlic, thyme, sage, sea salt and fresh cracked pepper, cook stirring occasionally until the vegetables are tender, aproximately 5 minutes.
  2. Add the broth and tomatoes with their juices and bring to a boil. Add the white beans and the spinach and cook until the spinach is wilted, about 2 more minutes.
  3. Ladel into bowls; top with freshly grated Pecorino Romano & drizzle with truffle oil.

Enjoy!

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Tuscan White Bean & Veggie Soup

Cheesy Gnocchi with Swiss Chard & Cannellini Beans

IMG_1562Cheesy Gnocchi with Swiss Chard & Cannellini Beans

If it's summertime where you live, then you’ve been seeing tons of beautiful, nutrient dense Swiss Chard at the market, your local farm stand or, if you’re like me, perhaps in your own garden!

Swiss Chard has become a staple in our kitchen garden, providing continuous harvest from cool spring through a hot summer and far into late fall. As a result of its prolific bounty, I’ve learned many a delicious summer recipe incorporating this gorgeous green leafy.

Gnocchi with Swiss Chard and White Beans is one of my favorite go-to dishes. It's perfect for summer days when you want a delicious meal that’s a snap to prepare. Brimming with color, flavor and ooey-gooey cheesiness, it’s a hit every time! Serve with crusty bread alongside for sopping the delicious broth. Yum!

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Cheesy Gnocchi with Swiss Chard & Cannellini Beans
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Swiss Chard Growing in our Kitchen Garden

Cheesy Gnocchi with Swiss Chard & Cannellini Beans Recipe:

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 pound gnocchi, prepared according to package directions
  • sea salt (for seasoning gnocchi water)
  • 1 onion, sliced thinly
  • 5 cloves garlic, minced
  • 1/2 cup water
  • 1 bunch swiss chard, leaves chopped into 1 inch strips; stems removed, finely sliced & separated (or substitute spinach)
  • 1 15-ounce can diced tomatoes with Italian seasonings
  • 1 15-ounce can cannellini beans, rinsed
  • 1/2 tablespoon medium-heat thinly sliced red chili pepper (substitute 1/3 teaspoon red chili pepper flakes)
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup freshly grated Parmigiano Reggiano cheese
  • crusty bread for serving alongside
  • fleur de sel and truffle oil (or best quality EVOO) for finishing (optional but encouraged!)

 Method

  1. Prepare gnocchi according to package directions adding a bit of sea salt to water for seasoning. Set aside cooked gnocchi, reserving a bit of the pasta water as well.
  2. Heat 2 tablespoons oil in large skillet over medium heat. Add sliced onion and finely sliced chard stems only to the pan and cook, stirring, about 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, about 2 minutes.
  3. Stir in tomatoes, beans and sliced chili peppers (or dried chili flakes) and bring to a simmer. Stir in the reserved gnocchi adding a bit of the reserved gnocchi water if needed for the sauce. Sprinkle with mozzarella and Parmesan. Cover pan and cook until the cheese is melted and the sauce is bubbly, for 2 minutes or so.
  4. Ladle into bowls with crusty bread on the side for sopping. If desired, finish each dish with a sprinkling of fleur de sel and a drizzle of truffle oil. (A never fail trick to take a dish up 10 notches!)
  5. Enjoy!

Recipe adapted from Woman's Day

Do you have any veggies growing in your garden this season? I'd love to hear about them!

Summer Tomato Bouillabaisse with Basil Rouille

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Summer Tomato Bouillabaisse with Basil Rouille 

Tomorrow's the first day of Summer!!

My favorite summer-time memories revolve around family: picnics at the beach, backyard BBQ's followed by after-dinner croquet, bike rides, tennis, walks to the Sunday evening band-concert in the park…

Beautiful days!

Right up there at the top of that list are fond memories of my mom's summer clam-bakes. With all the gorgeous, sunny days of late, I've been craving those delicious, briny shellfish.

Summer Tomato Bouillabaisse with Basil Rouille is my homage to Mommy's clam-bakes. It's a quick dish that gets fabulous complexity of flavor from the clams and mussels while the Rouille, a garlicky Provencal style mayonnaise, provides a fresh punch.

The perfect dish to celebrate summer!

Ingredients  

  • 5 garlic cloves, divided
  • 1/2 cup (packed) fresh basil leaves
  • 1/4 cup best quality mayonnaise
  • 5 tablespoons extra-virgin olive oil, divided
  • 2 or 3 anchovy fillets packed in oil, drained
  • 1 tablespoon fresh lemon juice
  • 4 cups cherry tomatoes
  • 1 small fennel bulb, cleaned, halved, thinly sliced
  • Coarse sea salt and freshly ground black pepper
  • 1/4 cup dry white wine
  • 1, 8 ounce bottle clam juice
  • 3 pounds mixed shellfish (such as mussels & littleneck clams) scrubbed
  • 1 or 2 pats unsalted, organic butter
  • fleur de sel (or use sea salt)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • crusty bread, sliced (to serve alongside)

 Preparation

  1. Chop 2 garlic cloves and transfer to a blender along with basil, mayonnaise, 3 tablespoons oil, anchovies and lemon juice. Purée until smooth. Transfer basil rouille to a small serving dish, cover and chill.

  2. Heat remaining 2 tablespoons oil in a large heavy pot over medium-high heat. Add fennel and tomatoes, season with salt & pepper and cook, stirring occasionally, until tomatoes burst (about 10 min).

  3. Slice remaining 3 garlic cloves and add to pot. Cook, stirring often, until garlic becomes fragrant, about 1 minute. Pour in wine and cook, stirring often, until almost absorbed, about 1 minute. Add clam juice and 4 cups water and bring to a boil. Add shellfish and cook, covered, until opened (discard any that do not open), about 4 minutes. (Clams may take a few minutes longer than the mussels.) 

  4. Add 1 or 2 pats of butter and a sprinkling of fleur de sel. Stir in parsley. Spread basil rouille on warm crusty bread and serve alongside. Enjoy!

    Recipe adapted from Summer Tomato Bouillabaisse, BonAppetit, July 2011

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Easy Slow Roasted Tomato Sauce

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Slow Roasted Tomato Sauce…

How do I love thee?  Let me count the ways.

You transform even the homeliest of mealy winter tomatoes into something sweet and divine.  You make quick, practical use of the bushels of summer garden tomatoes we can't possibly eat at once.  I can freeze you to eat any time of year.  And you're so easy to make I couldn't mess you up if I tried!  

Feel free to experiment with this one.  Add some carrot, onion or pepper chunks.  Use all dried herbs or finely minced fresh.  I never make it the same way twice.  Regardless, you'll find the roasting intensifies the sweet flavor of the tomatoes as they caramelize.  This recipe tastes fabulous with my Eggplant Parmigiana Meatballs.

DIRECTIONS

25 Roma (or whatever you have) Tomatoes Halved, Quartered if Larger

1/4 Cup Extra Virgin Olive Oil

1 Medium Head of Garlic, Cloves Separated but Un-peeled (or Substitute Dried)

Salt and Pepper to Taste

1 Tablespoon Fresh Oregano Finely Minced (or Basil , Thyme…)

Preheat oven to 375.  Toss everything on 1 or 2 large rimmed baking sheets (so they fit in a single layer).  Turn the tomatoes halved side up.  Roast between 1 & 1 1/2 hours.  Keep an eye on them towards the end as once the juices start to evaporate they can begin to burn.  However, you do want them to brown and caramelize a bit to develop that amazing sweetness and depth of flavor.  Allow to cool enough to safely handle.  Push the garlic cloves out of their skins, discarding skins.  Process in a heavy-duty blender or food processor until slightly chunky or smoother if you prefer.  

Freeze in ziplock baggies for up to 6 months.  (For easy storage, lay the baggies flat on a cookie sheet in the freezer so they can stack  on top of one another.   This sauce works great on bruschetta, with pasta, as a base for a delicious tomato soup (recipe coming soon) and anything else your imagination can come up with.  Enjoy!

Email me if you'd like this recipe Veganized, Raw-Veganized, Dairy-freed or Gluten-freed:)

 

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