Monday, October 20, 2014

Five-Step Fall Salad with Honey-Dijon Vinaigrette

It's apple season! Bur instead of putting those forbidden fruits to use in pies and tarts, my laziness and general dislike for cleaning lots of mixing bowls and pots post-baking has compelled me to throw them into just about every kind of salad I've been having. Out of the 29382893 various incarnations of fall salads I've tinkered with in the past month, this simple gem proves the perfect balance of tart, crunchy, sweet and satiating.

Also, I feel like saying I made it with a H-D vinaigrette makes it sound classy and challenging, when really it's as simple as dumping a few things into a bowl and stirring vigorously. Behold:




Ingredients:
for salad
mixed greens
cherry tomatoes
hearts of palm
red chile pepper flakes
salt and pepper
for dressing
extra virgin olive oil
apple cider vinegar
raw honey
dijon mustard
fresh lemon juice

Ingredients:
for salad
mixed greens
cherry tomatoes
hearts of palm
red chile pepper flakes
salt and pepper
for dressing
extra virgin olive oil
apple cider vinegar
raw honey
dijon mustard
fresh lemon juice

Add salad ingredients to a large bowl. Combine dressing ingredients in small bowl and stir vigorously. Drizzle generously over salad. Inhale.

Saturday, July 5, 2014

Creamy Triple Almond Breakfast Smoothie

My friends at California Almonds hooked me up with a bundle of goodies recently, so I decided to experiment pushing the almond-lope, erm, envelope with some smoothie recipes. After a few rounds of tinkering, this nutrient-packed gem hits the right balance of sweet, creamy goodness with a layer of nutty earthiness.




INGREDIENTS:
1/2 cup unsweetened almond milk
1/4 cup almond slivers
2 tablespoons unsalted almond butter
1 banana
1/4 cup mixed berries
1/4 cup kale
1 tablespoon chia seeds
1 tablespoon flax seeds
1 teaspoon cinnamon
3 ice cubes

Blend until smooth. Happy gulping!


Sunday, June 15, 2014

5-ish Ingredient Vegan Pesto

Carbs + herbs + summer + wine, what could be better?



Ingredients
2 cups macadamia nuts
1 cup basil, tightly packed
4 tablespoons  extra virgin olive oil, plus more when blending
juice of half a lemon
1/4 cup Kalamata olives (you can also use white miso paste...or anchovies if you're not vegan/inebriated)

Blend together until smooth. Add olive oil as needed to adjust thickness. Pour over desired pasta and toss. Add red chile pepper flakes and more basil to garnish, if desired. Also makes a great spread for toast.







Monday, June 9, 2014

Purple Pecan Power Shake

So easy you can toss this one together without even trying. Guess I could also call this a basil-berry shake. Quoi-ever.



Ingredients:
  • 1 cup unsweetened almond milk (I use So Delicious)
  • 1/2 cup frozen unsweetened blackberries (I use Earthbound Farm Organic)
  • 1/4 cup chopped pecan pieces
  • 1 banana
  • Handful frozen kale
  • handful fresh mint
  • 1 tablespoon almond butter (okay, maybe 2)
  • 1 tablespoon chia seeds
  • shake or two of cinnamon
  • a few drops of pure vanilla extract
  • basil sprigs for garnish
  • 3 ice cubes
Blend to desired texture.


Sunday, May 18, 2014

Vegan Breakfast Recipe: Hungover Okra Toast

The old Perri used to crave an everything bagel with the works: lox, juicy tomato slices, globs of cream cheese, capers, freshly squeezed lemon. Times two. The new Perri? All I want is a giant hunk of this oh-so-simple okra toast.
                        

First, let's address okra. So underrated! This warm-season veggie, also known as "ladies fingers," is low calorie, rich in vitamin C, and packed with magnesium, Vitamin A and calcium to boot. You can stir fry it, gumbo it, bake it, eat it raw, and do about a billion and a half delicious things with it. My favorite thing is a quick sauté over medium heat with a boatload of seasonings.


For all you hungover souls craving salvation, I assure you, this simple recipe sops up the vodka-fueled pain just as well as any overloaded bagel. Even better: You don't wind up with that overindulgent double hangover feeling come nighttime.

Tender seasoned okra melds with a generous swirl of canned tomatoes and creamy avocado, while hearty black beans soak up the previous night's bad decisions and give you a needed protein and fiber dose... all blanketed over a crunchy canvas of toasted rye bread, and finished with a generous squeeze of lemon for a note of acidity and brightness. Sounds a lot fancier than it is. It also might sound a bit weird, but don't knock it until you try it, I promise it's really, really good. Or maybe I'm just really hungover. Either way, here we go:

Ingredients
2 pieces rye bread
1/2 cup raw okra
1/2 cup canned black beans (preferably no salt added)
1/2 cup canned diced tomatoes
1/4 ripe avocado (when would a recipe ever call for a not-yet-ripe avocado? I'm not sure but it seemed like the right thing to say), cut into small slices
1 tablespoon olive oil (for sautéeing)
1 teaspoon paprika
1 teaspoon chipotle
Freshly ground black pepper, to taste
Lemon wedge



Assembly:

1. Ensure you're sober enough to not accidentally walk towards the toaster with your okra and towards the pan with your rye bread.

2. Heat olive oil in pan. Add okra, paprika and chipotle (and whatever seasonings you like). Sautée for about five minutes over medium-high heat until it begins to brown. Add canned tomatoes and black beans and reduce heat to medium. Let sit for a few minutes.

3. Meanwhile, toast your bread (in a toaster, not a pan). Spread smushed avocado wedges over bread, which has now emerged as toast. Transfer warmed up bean and vegetable mixture from pan to plate. Squeeze a generous amount of lemon over everything. Resist desire to add olive oil and sea salt. Crank out the pepper mill and grind over mix until happy. Eat and take a milk thistle supplement (alleged liver helper) for good measure.




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