Spinach Sesame Salad

5-minute Japanese style salad.  Healthy and very tasty.

INGREDIENTS 

2 bunches of spinach

1 tsp salt

water

Salad dressing:

2 tbsp toasted sesame seeds

4 tbsp mirin 

1 tbsp rice vinegar 

1 tbsp sugar

4 tbsp soy sauce

1 tbsp sesame oil

PREPARATION

  

Wash the spinach -DO NOT CUT ANYTHING YET!

Add 1 tsp salt to boiling water.  Cook the spinach for 2 minutes.

Prepare salad dressing (while cooking the spinach): 

Mix all the ingredients in a bowl.  Reserve.

Turn off heat and strain spinach.  Rinse with cold water.

Squeeze gently with your hands, not too much.

Cut off the stem ends (1/2 inch).

Form a "ball" with the spinach and cut in 2-inch-long pieces.

Add salad dressing.  Mix well.

Enjoy!

VARIATION: Add tofu cubes to this salad... it's delicious!

Gazpacho

Gazpacho andaluz.  The real deal: my grandma's recipe.

INGREDIENTS 

5 large red, ripe tomatos (or 8-9 medium sized tomatoes)*
1/2 cucumber (mediterranean type)

1 green bell pepper

a little less than 1/4 onion (medium sized)
1 garlic clove
1 slice of bread**
1/2 cup extra virgin olive oil
3-4 tbsp vinegar (red wine vinegar or balsamic are the best choices)
salt to taste
cold water (if needed)

*This is the key ingredient.  Get the best tomatoes you can find!
**Skip bread for GLUTEN-FREE.

PREPARATION

Wash all vegetables.
Place the slice of bread in a bowl and add 1/2 cup water.  Reserve.
Peel the cucumber and cut in half (you'll only need one half).
Remove stems and cores from the tomatoes.  Cut the tomatoes in quarters.
Peel the onion and cut in quarters.
Remove stem and seeds from bell pepper and cut in halves.
Peel and mince garlic.

Place tomatoes, cucumber, bell pepper, onion, garlic, bread, olive oil, vinegar and salt in a large bowl -or food processor- and blend until smooth.  It will take a few minutes.
Add cold water if needed, or if you prefer a lighter texture.
Taste, add more salt or vinegar if necessary and blend.

Strain the puree to remove tomato and pepper peels (trust me, it's worth it).

Place in a proper container and keep in the fridge (3 days).
Serve cold!

How to serve it:

1) in a bowl: you eat it with a spoon. You can garnish it with finely chopped cucumber, pepper, onion, tomato and croutons.  The garnishes are served in small bowls so you can add whatever you prefer (or not).

2) in a glass: add cold water to get a lighter texture and drink it!

Guacamole

I LOOOVE guacamole...  Who doesn't? 

But, do you know how to make a good one? 

Authentic Mexican recipe, courtesy of my husband.

INGREDIENTS

2 ripe avocados

1/2 garlic clove 

2 green onions

3 tbsp fresh cilantro leaves

1 lime juice

1/4 ripe tomato (or 3 cherry tomatoes)

Salt to taste

1/2 red chili (optional)

PREPARATION

Cut the avocados in halves.  Discard pits.
Scoop out the avocado flesh with a spoon.  Place in a food processor or blender.
Peel and slice garlic, add.
Wash and chop onions, add.

Add the rest of the ingredients and blend until smooth (or blend for as long as you like, if you prefer the chunky consistency).

Serve immediately on a bowl, with corn chips or corn tortillas for dipping.

You can NOT keep this in the fridge!  You'll have to it all of it... but don't worry, it won't be difficult.

Hummus

The most popular Middle Eastern dip ever!

INGREDIENTS

425g cooked garbanzo beans (= 15 OZ canned garbanzo beans)

2 garlic cloves (or just one, depending on how "garlicky" you like it)

1 lemon juice

3 tbsp tahini (sesame paste)

1/2 cup spring water
Salt to taste

Extra virgin olive oil
Ground paprika
Ground cumin
Ground coriander
Ground sumac
1 ripe tomato (optional)
Fresh coriander leaves (optional)

PREPARATION

Wash the garbanzo beans with cold water, rinse and place them in a food processor (or blender).
Peel and chop the garlic cloves and add.
Add lemon juice, tahini, water and salt.
Blend it until smooth.

Place the puree in plate and spread it out with a spoon.

Garnishing: pour some extra virgin olive oil and sprinkle some spices on top.
You can decorate the hummus with the spices and it will look very pretty
(but as you can see, I was VERY hungry when I made it and took the photo, so I just threw everything on top of it!)

It's really good if you chop a tomato into small cubes for garnishing, as well as some fresh cilantro leaves.
You can also squeeze more lemon juice if you prefer it more lemony.

Serve with warm pita bread (or corn tortillas or chips for GLUTEN-FREE) for dipping.

You can keep this in the fridge in a proper container for 3-4 days.

Sun Dried Tomato Basil Pesto

My favorite pasta sauce!

INGREDIENTS

1/2 cup pine nuts
1/2 cup walnuts
2 garlic cloves
2 cups fresh basil leaves
1/2 tsp salt
1/2 tsp sugar
1/2 tsp ground pepper
1/4 cup nutritional yeast
1/2 cup sun dried tomatoes in oil
1 lime juice
1/3 cup olive oil


PREPARATION

Place all the ingredients in a food processor and blend until smooth.
Serve with pasta!
You can keep it in the fridge for 3 days.

Mint Chutney

This is just ridiculously good.

INGREDIENTS

1 cup fresh mint leaves

1 cup fresh cilantro

2 tbsp vegan tofu cream cheese*

1 tsp sugar

1 garlic clove

1/2 cup water

1/2 tsp salt

1/2 tsp chili powder

1/2 tsp garam masala

1/2 lime juice

1 tbsp tamarind paste or pomegranate molasses**

* I used Trader Joe's non-dairy spread.

** If you don't have this it's ok, but it gives the chutney that special sourness...

PREPARATION

Place all the ingredients in a food processor and blend until you get a smooth texture. 

Serve with pakoras, veggie burgers...  It's a great dip/sauce that you can serve with many dishes, but it -obviously- goes very well with Indian food. 

Szechuan Spicy Eggplant

INGREDIENTS (for 2-3)

6 Japanese eggplants*

2 green onions

1/2 cup vegetable stock

3 tbsp vegetable oil

Spicy Szechuan Sauce:

- 4 garlic cloves

- 1 red Thai chili pepper**

- 2 tbsp shredded fresh ginger

- 4 tbsp soy sauce

- 1 tbsp black bean sauce

- 1 tbsp rice vinegar

- 2 tbsp mirin (or any rice wine)

- 2 tbsp sugar

- 2 tbsp sesame oil

- 1 tsp Szechuan pepper (if yo have it)

*Yes, you need these ones. Sorry, it's not going to work with the regular/Mediterranean type.

**If you don't have fresh Thai chillies, you can use chili paste instead (about 1 tbsp).

PREPARATION

Spicy Szechuan Sauce:

Peel garlic cloves and place them in a mortar. Add chili (or chili paste) and ginger. Grind and reserve.

Place all the other sauce ingredients in a bowl and mix well. Add the chili/garlic/ginger paste and mix.

Reserve.

Cooking the eggplant:

Wash the eggplants and cut off stems. Cut them into long strips (finger size). Reserve.

Wash the green onions and cut them into thin slices. Reserve.

Place a skillet over medium heat and add 3 tbsp vegetable oil.

Add eggplants and cook for about 5 minutes. Stir often.

Add half of the sauce and cook for 2 minutes. Stir often

Add the rest of the sauce and cook for another 2 minutes. Stir.

Add vegetable stock and lower heat. Cook for 5 minutes.

Turn off heat.

Garnish with sliced green onions. Serve very hot with cooked rice.

VARIATION: you can make a version of this by adding chunks of tofu, either deep fried, stir fried or directly from the package. 

Spinacheese Linguine

Quick. Easy. Tasty. Creamy. Nutritious. Yum!

INGREDIENTS (for 2)

300g linguine* 

2 cups spinach leaves

4 garlic cloves

Extra virgin olive oil

Salt

1/2 tsp sage

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp Aleppo pepper**

"Cheese" sauce:

- 1/2 tofu block (soft)

- 150g Cheddar style vegan cheese***

- 1 garlic clove (small)

- 1/2 cup soy milk

- salt to taste

*I really like "Barilla". Use rice pasta for GLUTEN-FREE.

**If you don't have it, use chili flakes or black pepper (but really, consider getting some Aleppo pepper someday... it's sooo good!)

***I used "Vegan Gourmet" for this recipe.

PREPARATION

  

Cook the linguine (follow package instructions). 

While you cook the pasta, prepare the sauce and the spinach:

Spinach:

Wash the spinach.

Peel and mince garlic cloves.

Place a skillet over medium heat and add 2 tbsp olive oil. 

Add garlic and stir for 1 minute. 

Add spinach and stir for 1 minute. 

Add salt to taste.

Ready! Turn off heat and reserve. 

"Cheese" sauce:

Place all the sauce ingredients in a blender and blend until smooth. 

Place a pot over medium heat and add 1 tbsp olive oil. 

Add sage, thyme and oregano and stir for a few seconds. 

Add "cheese" sauce and stir. 

Cook it for 3-5 minutes, keep stirring. Turn off heat.

Serve the plates and sprinkle Aleppo pepper over the sauce and spinach. I always add a little raw extra virgin olive oil to all pasta dishes... Enjoy!

Peanut Sesame Noodles

One of my favorite noodle dishes ever! Easy to make and D.E.L.I.C.I.O.U.S.

INGREDIENTS (for 2)

2 cups udon noodles*

2 cups bok choy**

2 carrots

2 tbsp vegetable oil

Peanut sesame sauce:

- 1 cup peanut butter (creamy)

- 6 tbsp soy sauce

- 2 tbsp rice vinegar

- 2 garlic cloves

- 3 green onions

- 3 tbsp toasted sesame seeds

- 2 tbsp sugar

- 1 lime juice

- 2 tbsp sesame oil

- 1 tsp chili sauce

- 1 tbsp shredded fresh ginger

- 1/4 cup water

*Use sweet potato or rice noodles for GLUTEN-FREE.

**It's also delicious with spinach or cucumber.

PREPARATION

Peanut sesame sauce:

Slice garlic and onion and add to blender. 

Add all the sauce ingredients, except for the peanut butter. Blend until smooth.

Then add the peanut butter and blend.

If the sauce is too thick, add more lime juice or water.

Reserve.

Vegetables:

Wash and peel carrots. Cut into very thin strips and reserve.

Wash bok choy. Cut off the bottom part of the stem and discard.

Place a skillet over medium heat and add 2 tbsp vegetable oil. 

Add bok choy and 1/4 cup water. Stir well and cover with a lid. Cook for about 5 minutes.

Turn off heat and reserve.

Udon noodles:

Cook the noodles in boiling water for 4-5 minutes. Drain, wash with cold water and reserve.

Serving the plates:

Place noodles in the middle of a bowl (or large plate) and add the vegetables.

Pour some peanut sesame sauce on top (you can always add more sauce while eating it). 

You can slice more green onion and sprinkle it over the sauce. 

Mix well all the ingredients and enjoy!

I've made this same dish with avocado, tomato, kale, "mock duck", tofu, lettuce, sweet corn... Use your imagination! 

Muhammara (Red Pepper Dip)

"Muhammara" means "reddened" in arabic.  
It's also called "Acuka" in western Turkish cuisine.

INGREDIENTS

2 large roasted red peppers*

1 garlic clove

2 tbsp walnuts

1/2 lime juice

1 tbsp pomegranate molasses

1 slice fresh bread 

2 tbsp olive oil

Salt to taste

1/3 tsp ground cumin

*The canned ones also work for this recipe (use 1 cup and squeeze excess oil).

PREPARATION

Place all the ingredients in a food processor and blend until you get a smooth texture. 

Serve with pita bread.

Salmorejo With Avocado (Andalusian Cold Tomato Soup)

This cold tomato soup is typical from Andalusia, Southern Spain, the land of my ancestors. 

The traditional recipe does not have avocado in it, but I love the creaminess it adds to the already delicious soup.

INGREDIENTS

6 large red tomatoes (sweet, organic, flavorful  -forget about the other ones!)

1 avocado

1 slice fresh bread

1 or 2 garlic cloves (depending on how garlicky you like it...)

4 tbsp extra virgin olive oil (if you have Spanish olive oil, this is the moment to use it)

2 tbsp white wine vinegar (or apple cider vinegar, if you don't have the wine kind)

1 tsp sugar

1/2 cup cold bottled water

Salt to taste

PREPARATION

How to peel the tomatoes:

Prepare a big bowl with cold water and reserve.

Place a large pot with water over high heat and bring it to boil. 

Wash the tomatoes and make a small cut on every one (around the stem part) and throw them in the boiling water for a few seconds. Remove them quickly from the boiling water using a strainer and place them in the bowl with cold water (you don't want to cook them).

Now you'll be able to peel the tomatoes very easily!

Cut them in quarters and reserve.

Wash the avocado, cut it in half, remove the pit and peel it. 

Place the avocado and tomatoes in a food processor and blend. 

Add the bread, tearing it into pieces with your hands and blend.

Add the rest of the ingredients and blend until smooth.

Place it in the refrigerator for a couple of hours before serving.

Serve very cold!

You can keep it in the refrigerator in a proper container for two days.

Enoki Spinach Soup

10-minute light and tasty soup

INGREDIENTS (for 2)

Soup broth:

4 cups water (or vegetable stock)

1 1/2 tbsp vegetable boullion paste* (skip this if you are using vegetable broth)

2 tbsp soy sauce

1 tsp sugar

1 tbsp sesame oil

1 tsp rice vinegar

1 cup fresh spinach

1 green onion

1/2 pack enoki mushrooms

1 pack udon noodles**

*I usually use "Better Than Boullion".

**Use soy, sweet potato or rice noodles for GLUTEN-FREE.

PREPARATION

Place water and vegetable bullion paste (or vegetable stock) in a pot over medium heat. Mix well.

Add soy sauce and sugar. Stir.

Wash the spinach and remove the stems. Add leaves to soup.

Add noodles and cook for 5 minutes.

Cut the green onion into thin slices and add. Stirring occasionally.

Add sesame oil, enoki mushrooms and rice vinegar. Stir and serve immediately.

Avocado Grapefruit Salad

5-minute delicious salad!

INGREDIENTS

1 avocado

canned grapefruit slices*

1 green onion

Salad dressing:

2 tbsp olive oil 

1 tbsp balsamic vinegar

1tbsp orange juice

1/2 tsp sugar

salt to taste

*You can find them in the refrigerated area of your produce section

PREPARATION

Cut the avocado in slices and place them in a salad plate.

Add the grapefruit slices.

Cut the green onion into very thin slices and sprinkle on top of the avocado and grapefruit.

Whip all the dressing ingredients in a bowl and add to salad.

Avocado Tofu Ginger Salad

This salad is incredibly simple and super tasty!

INGREDIENTS (for 2)

1 avocado

1/2 tofu block (soft or firm, whatever you prefer)

1 green onion (or 2, depending on how big the onions are)

1 tbsp shredded fresh ginger

1/4 sheet nori seaweed 

1 tbsp toasted white sesame seeds

Salad dressing:

- 1 tbsp olive oil

- 1 tbsp rice vinegar

- 2 tbsp soy sauce

- 1 tsp sugar

- 1/2 lime juice

PREPARATION

Cut the avocado into small cubes and place in 2 bowls.
Squeeze the lime juice on top of it.

Cut the tofu into small cubes and add.

Cut the green onion into very thin slices and add.

Cut out a quarter of a nori sheet (reserve the other part for future cooking). Then cut it in half, put the halves together and cut in half again. Put together and repeat again. You should have now layers of small rectangles together. Cut them into thin strips and add.
Add the shredded ginger.

Add the sesame seeds. (If you don't have the toasted kind, just put a skillet over medium heat -no oil- and toast the seeds for a minute or two. You'll know when they're ready because they will smell really nutty and good).

In a separate bowl, put all the ingredients for the dressing together and whip them until it's well mixed.

Add to bowls and serve immediately.