Carrot Ginger Soup with Cilantro Lime Pesto

March 31st, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

2 tablespoons canola or olive oil
2 cloves garlic, chopped fine
1 medium white onion, chopped
1 teaspoon fresh ginger, peeled and chopped fine
Zest of 1 lime
4 cups carrots, chopped (peeled or unpeeled)
4 cups vegetable broth or water
Juice of ½ a lime
Salt
Black pepper
Cilantro-Lime Pesto, to garnish (recipe follows)

Directions

In a heavy bottomed soup pot over medium heat, add oil. Cook garlic, onions and ginger for a few minutes or until the onions start to get translucent. Add the lime zest and cook, 1 minute. Add the carrots and vegetable broth or water, and bring to a gentle boil. Lower the heat, and simmer for 25 minutes or until the carrots are tender. Remove from heat and cool for a few minutes. Once soup has cooled, add lime juice, and season with salt. Puree soup with a hand blender or standing blender until smooth. If your soup is too thick, add more vegetable broth or water. Season to taste with salt and pepper. Finish soup with a drizzle of cilantro-lime pesto and garnish with a few toasted pumpkin seeds.

Cilantro-Lime Pesto

Makes about 1 cup

Ingredients

½ cup cilantro leaves
1 teaspoon lime zest
Juice of 2 limes
½ cup olive oil
1 tablespoon pumpkin seed oil (optional)
¼ cup pumpkin seeds, toasted
Salt
Black pepper

Directions

In a blender mix all ingredients until smooth and desired consistency. Season with salt and pepper.

Roasted Eggplant Caviar with Mint Soy Yogurt Drizzle

March 31st, 2011 § 0 comments § permalink

Serves 8

Ingredients

1 large eggplant
2 medium tomatoes, chopped medium
1 teaspoon cumin seeds
1 tablespoon fresh cilantro leaves
1 teaspoon salt
1 teaspoon lemon zest
2 cloves garlic, chopped fine
¼ cup extra-virgin olive oil
8 ounces soy yogurt
¼ cup fresh mint, chopped fine
¼ cup fresh lemon juice

Directions

Preheat oven to 425°F. Slice eggplant in half and place skin side down on a lined baking sheet. Roast about 40-45 minutes or until brown, bubbly and tender. Set aside to cool. In the same oven at the end of the eggplant’s time place the tomatoes in a glass baking dish and sprinkle with cumin seeds, cilantro, salt, lemon zest and garlic. Roast for about 5-10 minutes. Remove the eggplant from its skin and chop super fine. In a large mixing bowl combine eggplant and tomatoes and mix well. Divide up into ramekins and drizzle a little olive oil on top. Place in the broiler for about 3 minutes or until slightly charred on top. Meanwhile, in a small bowl combine the soy yogurt, mint and lemon juice and mix well. Season with salt and drizzle the over the eggplant and garnish with a mint or cilantro leaf.

Spring Spelt Ratatouille With Roasted Tomato Sauce

March 31st, 2011 § 0 comments § permalink

Serves 8

Ingredients

Olive oil
6 cloves garlic, chopped coarsely
2 medium spring onions, chopped fine
1 tablespoon lemon zest
1 medium carrot, chopped medium
1 medium fennel bulb, sliced thinly
1 cup snap peas
1 cup asparagus spears
½ cup fresh fava beans (shelled, cooked and subskins removed)
1 tablespoon salt
1 tablespoon black pepper, cracked finely
1 teaspoon red chili flakes (optional)
¼ cup of each of the following fresh herbs : parsley, cilantro, mint and tarragon, chopped fine
â…“ cup fresh parsley leaves, chopped fine
¼ – ½ cup of white wine (the wine you choose for the pairing)
2 tablespoon lemon juice
3 cups spelt pasta, spirals, twists or shells, cooked
Roasted Tomato Herb Sauce (recipe follows)

Directions

In a heavy bottom stew pan over medium heat add olive oil. Cook garlic, onions and lemon zest for about a minute or two until slightly translucent. Add the carrots and sauté another minute or two. Add the fennel, snap peas, favas and asparagus spears and sauté a few more minutes. Add salt and pepper and stir well, add chili flakes if desired and half of all the herbs. Add the wine and mix well, turn down heat to low, lemon juice and let simmer stirring occasionally for about 5-7 minutes. Add the remaining herbs and take off heat and toss together with spelt pasta and roasted tomato sauce, sprinkle in the remaining herbs just before serving.

Roasted Tomato Herb Sauce

Makes about 2 cups of sauce

Ingredients

8-10 small vine-ripened tomatoes, quartered
6 cloves garlic, sliced
½ cup fresh herbs of your choice, torn into pieces
2 teaspoons sea salt
1 teaspoon sugar
Cracked black pepper
½ cup Kalamata olives or green olives, pits removed and halved
¼ cup olive oil

Directions

Preheat oven to 275°F. In a large bowl combine all ingredients and mix well. Place in a pre-oiled shallow baking dish and drizzle with more olive oil. Sprinkle with salt and cracked pepper. Roast tomatoes for about 1 hour or until bubbly hot.

Tarragon Beet Bundt Cake with Orange Glaze

March 31st, 2011 § 0 comments § permalink

Makes one bundt cake

Ingredients

For the cake

Olive oil or non-stick spray
3 ½ cups whole-wheat flour
1 ½ cups light brown sugar
2 teaspoons baking soda
1 teaspoon salt
2 cups almond milk
â…” cups almond oil
¼ cup grated beets
3 tablespoons tarragon orange beet syrup (recipe follows)
1 tablespoon orange zest
1 tablespoon vanilla

For the orange tarragon glaze

1 ½ cups powdered sugar
1 tablespoon orange zest
2 teaspoons fresh tarragon, chopped superfine
¼ cup fresh orange juice

Directions

Preheat over to 375° F. Prepare the bundt pan by greasing with oil or non-stick spray liberally and set aside.

In a large mixing bowl sift together dry goods, flour, sugar, baking soda and salt, set aside. In another large mixing bowl whisk together wet ingredients; almond milk, almond oil, grated beets, tarragon syrup orange zest and vanilla. Working in small amounts slowly whisk in the dry goods into the wet until all is incorporated and smooth and creamy. Batter should be thick but still semi “loose” like a thick cake batter. Pour batter into prepared bundt pan and bake for about 45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for about 5-8 minutes and then remove from pan and place warm cake on a plate.

Meanwhile, in a medium size bowl, combine powdered sugar, orange zest and tarragon. Slowly pour in orange juice and stir to make a glaze.

Drizzle the glaze over top of the cake, preferably while warm, not hot, just warm, this will allow the glaze to run down the cake easier. Serve.

Tarragon Orange Beet Syrup

Makes approximately a ½ cup of syrup

Ingredients

3 sprigs fresh tarragon
½ cup orange juice
1 tablespoon orange zest
1 tablespoon grated red beets
½ cup sugar

Directions

In a medium size saucepan, over medium high heat add tarragon, orange juice and zest, beets and sugar. Bring to a boil, reduce heat and simmer a few minutes until thick. Strain and discard everything but the syrup.

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