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Chop-Chop Salad

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Chop-Chop Salad by Mimi Kirk

 

This delicious Chop-Chop Salad recipe from my personal role-model, the gorgeous Raw Food Chef, Mimi Kirk (click on her name for an amazing video), is the perfect crisp, refreshing meal for a Summer evening.  The tangy dressing is absolutely phenomenal- rich and creamy with a zippy zest I just love.  In fact, I find the dressing so tasty I also like to let it shine on it's own as a delectable sauce over a beautiful plate of yellow squash spaghetti (I prefer yellow squash over zucchini for my raw vegan version of spaghetti).

Please enjoy this tantalizing recipe!  


Ingredients:  

(Feel free to substitute in the vegetables you have on hand or whatever is in season)

  • 1/2 yellow squash
  • 1/2 zucchini
  • 4 stalks asparagus
  • 1 cup broccoli
  • 7 string beans
  • 1/2 parsnip
  • 1-2 small carrot
  • 1 cup red cabbage
  • 1/2 turnip
  • 1/4 fennel bulb
  • Fresh whole herbs such as mint, tarragon, sorrel, and dill for garnish

Dressing

  • ½ cup extra-virgin olive oil
  • ½  cup tahini
  • ¼  bunch of fresh parsley
  • ¼  cup apple cider vinegar
  • 1/3  cup cashews
  • 3–4 tablespoons lemon juice
  • 2 cloves garlic
  • ¼ cup coconut aminos or gluten free tamari
  • Himalayan salt to taste
  • Freshly milled pepper
  • 2–3 tablespoons maple syrup or sweetener of choice
  • 1 tablespoon or less water, added slowly while blending if thinning is necessary

Method

  1. Chop all vegetables into small, even pieces. (Feel free to substitute in the vegetables you have on hand or whatever is in season.)
  2. Add dressing ingredients to a blender & blend until smooth.
  3. Place all salad ingredients into a large bowl and add desired amount of dressing. (I used it all, it depends on the amount/size of your veg)
  4. For beautiful plating, use a ring mold or, an empty 8 oz. can with top and bottom removed. Pack the salad into the ring, pressing down firmly. Slowly lift up the can while pushing the salad down with a spoon, leaving a cylindrical stack of salad in the middle of the plate. Garnish with a sprig of dill, tarragon or mint. 
  5. Best served chilled.

Check out Mimi's two beautiful cookbooks at her website YoungOnRawFood. 

 

How is your Summer going?

 

Lots of love,

 xoxo

Juliane

 

You may also enjoy:  Dearest Pasta Alfredo, It's been way too long…

 

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Dearest Pasta Alfredo… it’s been way too long!

IMG_4418Pasta Alfredo

 

In case it wasn't obvious, I am overwhelmed with enthusiasm about the Raw Vegan adventure I embarked upon 3 1/2 weeks ago.  I do not exagerate when I say it's as if I started some amazing miracle meds … I suddenly have tons more energy, my moods are even keel and happy (er, I'm actually ecstatic most of the time) any cravings I once had for unhealthy foods have dissapeared (and been replaced for cravings for my new Raw Vegan fare) and last but not least this food is outrageously delicious! I have so many awesome recipes I want to share, I'm busting at the seams… not to mention I can't wait to introduce my dehydrator, sprouting trays and other new friends. Good times.

Alas, today is about a simple, delicious dish I haven't had since those good old college days when I worked as a hostess at Amici's Italian Restaurant– Pasta Alfredo.  I remember the first day I watched Eric (the chef & owner) prepare pasta alfredo; a stick of butter, a cup of cream, some salt & pepper and not much else all tossed together with fettucine and poured into a single serving pasta bowl.  Yikes!  I'd had no idea 'til then what exactly it took to create one of my favorite items on the menu and ever since it's been one of those dishes I never eat…

Until now!

Enter Spiralizer

The fantastic little tool in every Raw Vegetarian kitchen which turns a simple yellow squash (my fav) or zucchini into a plate of spaghetti awaiting whatever delicious toppings your heart desires, in this case a heaping serving of

Creamy. Ooey-gooey. Luscious.

Alfredo Sauce.

Comforting. Delicious and so very light and fabulous for you all at the same time.

Please enjoy!

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Freshly made Zucchini Spaghetti for Pasta Alfredo

Recipe for Pasta Alfredo (serves 4)

Pasta

  • 2 large yellow squash (my fav) or zucchini (peeled for a closer to pasta affect, or leave peel on for added color)

Alfredo Sauce

  • 2 cups raw cashews
  • 4-5 tablespoons lemon juice
  • 1/1/2 cups water
  • 1/8 cup olive oil
  • 1-2 cloves garlic
  • 3-4 tsp. Braggs Liquid Aminos or gluten free tamari
  • 3-4 tbsp. nutritional yeast
  • 1-2 tsp. Celtic or Himalayan Sea Salt or to taste
  • Ground black pepper to taste
  • 2 tbsp. pine nuts &/or a few julienned basil ribbons for garnish
  1. Cut zucchinis in half (otherwise pasta strands will be veeerrrry long), then, using a Spiralizer tool, create spaghetti pasta strands. Place in large bowl and set aside. 
  2. Place all the sauce ingredients into a heavy duty blender (such as a Vitamix). Blend into thick cream. Add more water if needed to create preferred consistency. Check seasonings and adjust to your taste. 
  3. Pour alfredo sauce over the pasta noodles and toss to coat.
  4. Place into serving bowls and garnish pinenuts &/or julienned basil ribbons if desired.

Enjoy!

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Pasta Alfredo awaiting devourment


You may also enjoy:  Beach Babes or Blueberry Coconut Smoothie

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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