Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

Search

Find me on...

Posts I like

More liked posts

Tag Results

16 posts tagged vegan

Link
 View high resolution
Delicious Veggie Fried Rice This is a delicious way to use leftover rice, yum! It’s easy to make, just chop up whatever vegetables you have on hand. I start with chopped onions in a hot skillet with a little coconut oil, chop and add the densest vegetables first. I used a bunch of fresh veggies from my spring garden including shallots, rainbow carrots, peas, and cilantro. I also used store bought sweet onion, garlic and asparagus. Season with 1 tblsp organic soy sauce, a little sesame oil, and some Chinese Five Spice, a little red chili flake or cayenne, and coriander powder. Add the rice along with a little stock once the veggies are most of the way cooked. Yum! 

Delicious Veggie Fried Rice

This is a delicious way to use leftover rice, yum! It’s easy to make, just chop up whatever vegetables you have on hand. I start with chopped onions in a hot skillet with a little coconut oil, chop and add the densest vegetables first. I used a bunch of fresh veggies from my spring garden including shallots, rainbow carrots, peas, and cilantro. I also used store bought sweet onion, garlic and asparagus. Season with 1 tblsp organic soy sauce, a little sesame oil, and some Chinese Five Spice, a little red chili flake or cayenne, and coriander powder. Add the rice along with a little stock once the veggies are most of the way cooked. Yum! 

Link
 View high resolution
Capellini with White Beans, Basil and Exploding Tomatoes This was our dinner and it was so delicious. When you bite into the (cooled off!) whole cherry tomatoes, the flavors explode in your mouth. Yum!! Be careful to let them cool down before you explode them or you risk burning the hell out of your mouth. Please. Do not burn Your Self. Thank you.  Here’s how to make this easy and inexpensive dinner: In a skillet, sauté one small chopped onion with 2 diced carrots and 1 celery stalk. Season with salt and pepper. Add 3 cloves crushed and chopped garlic, sauté another minute and then add 1 large can of blended whole peeled tomatoes and 1 can of rinsed and drained canelli or white beans. Season with celery salt and pepper, a big pinch of dried, basil, 1/2 tsp sugar, and a shake of red pepper flakes. Let the sauce bubble and simmer while you cook your favorite pasta according to package directions, we used capellini. Add 10 or 15 whole cherry tomatoes to the sauce when the pasta is almost cooked. I used gold grape tomatoes. Let them heat up in the sauce but turn the heat off before they start to break apart. Let the sauce cool down a bit before serving. Serve the white bean sauce over the noodles with lots of grated parmesan, chopped fresh basil and more red pepper flakes to taste. Yum!

Capellini with White Beans, Basil and Exploding Tomatoes

This was our dinner and it was so delicious. When you bite into the (cooled off!) whole cherry tomatoes, the flavors explode in your mouth. Yum!! Be careful to let them cool down before you explode them or you risk burning the hell out of your mouth. Please. Do not burn Your Self. Thank you.

 Here’s how to make this easy and inexpensive dinner:

In a skillet, sauté one small chopped onion with 2 diced carrots and 1 celery stalk. Season with salt and pepper. Add 3 cloves crushed and chopped garlic, sauté another minute and then add 1 large can of blended whole peeled tomatoes and 1 can of rinsed and drained canelli or white beans. Season with celery salt and pepper, a big pinch of dried, basil, 1/2 tsp sugar, and a shake of red pepper flakes.

Let the sauce bubble and simmer while you cook your favorite pasta according to package directions, we used capellini.

Add 10 or 15 whole cherry tomatoes to the sauce when the pasta is almost cooked. I used gold grape tomatoes. Let them heat up in the sauce but turn the heat off before they start to break apart. Let the sauce cool down a bit before serving.

Serve the white bean sauce over the noodles with lots of grated parmesan, chopped fresh basil and more red pepper flakes to taste. Yum!

Link
 View high resolution
Garbanzo Burger & Fennel Radicchio Slaw  I made this garbanzo burger and fennel slaw for lunch yesterday. If you’ve never made homemade veggie burgers, it’s really easy and they taste so much better than the ones you buy at the store. You can make them with any combo of beans, grains & veggies and it’s fun to experiment. I always add an egg so they don’t crumble apart, but if you’re vegan you can use some oatmeal as a binder.  Cook 1/2 cup brown rice and 1 chopped carrot in some veggie stock or water. Chop 1 green onion and a couple tablespoons fresh parsley. Rinse and drain a can of garbanzo beans. Put the garbanzo beans in a food processor and process till just crumbly, and still chunky. Add the rice & cooked carrot, (or shredded fresh carrot), 1/2 cup panko bread crumbs, chopped parsley, 1 smashed garlic clove, chopped green onion, a pinch of cumin, a dash of smoked paprika, salt and pepper. Process to combine, but it should still be crumbly. Put the mixture in a bowl and mix in one egg with a fork. Form into 4 or 5 patties and cook in a frying pan in a little olive oil spray until cooked through, about 2- 3 minutes per side. Add a slice of cheese at the end and cover till it melts. Serve on a toasted bagel. For fennel slaw: wash and chop fennel, radicchio, celery, green onion, purple cabbage and whatever other crunchy veggies you have on hand. Dress with a mixture of 1/2 cup plain yogurt, 2 tblsp mayo, the juice of 1/2 lemon, 1/4 tsp celery saltand pepper, 2 tblsp fresh chopped parsley, a sprinkle of cayenne to taste & 1/2 tsp sugar.  Yum!!  

Garbanzo Burger & Fennel Radicchio Slaw 

I made this garbanzo burger and fennel slaw for lunch yesterday. If you’ve never made homemade veggie burgers, it’s really easy and they taste so much better than the ones you buy at the store. You can make them with any combo of beans, grains & veggies and it’s fun to experiment. I always add an egg so they don’t crumble apart, but if you’re vegan you can use some oatmeal as a binder. 

Cook 1/2 cup brown rice and 1 chopped carrot in some veggie stock or water. Chop 1 green onion and a couple tablespoons fresh parsley. Rinse and drain a can of garbanzo beans. Put the garbanzo beans in a food processor and process till just crumbly, and still chunky. Add the rice & cooked carrot, (or shredded fresh carrot), 1/2 cup panko bread crumbs, chopped parsley, 1 smashed garlic clove, chopped green onion, a pinch of cumin, a dash of smoked paprika, salt and pepper. Process to combine, but it should still be crumbly.

Put the mixture in a bowl and mix in one egg with a fork. Form into 4 or 5 patties and cook in a frying pan in a little olive oil spray until cooked through, about 2- 3 minutes per side. Add a slice of cheese at the end and cover till it melts. Serve on a toasted bagel.

For fennel slaw: wash and chop fennel, radicchio, celery, green onion, purple cabbage and whatever other crunchy veggies you have on hand. Dress with a mixture of 1/2 cup plain yogurt, 2 tblsp mayo, the juice of 1/2 lemon, 1/4 tsp celery saltand pepper, 2 tblsp fresh chopped parsley, a sprinkle of cayenne to taste & 1/2 tsp sugar.  Yum!!  

Link
 View high resolution
Orange Maple & Ginger Tempeh  So, this makes it official. I’m a crunchy granola, tempeh eating California hippie. I’ve lived here for twelve years. It had to happen sooner or later. I bought this organic tempeh at Trader Joes and had it in the cheese drawer of my fridge for a couple weeks, unable to decide what dish it would become. I’ve never really cooked tempeh, until now. I cook with tofu sometimes.  I’m always trying to eat healthy. I bought tempeh because I like to experiment with new ingredients, & it’s supposed to be really good for you. It’s whole soy beans and other grains which have been fermented. It has all sorts of probiotics and protein and fiber. The package didn’t expire till July, but it’s already mid-May, so I figured I’d better get on with it. I decided to try cooking it in my favorite orange maple reduction, which I usually do with pork tenderloin. This recipe is based on an LA Times recipe from about 12 yrs ago. It’s YUMMY! Actually this sauce is one of the best flavors of all time. Sweet and savory and tangy and just really good. I was surprised that I kept sneaking more bites of it after I took the photo & went to put it in the fridge for dinner. I’m curious to see how much more of the maple ginger flavor will be absorbed through the day. If you eat meat, and don’t want to try tempeh yet, maybe just go ahead and try this reduction on pork chops or chicken.  In a sauce pan, heat 2 tblsp olive oil, (not extra virgin, just regular), add 1 chopped sweet onion & saute for a minute. Add 1 inch of fresh ginger, grated, 3 chopped & smashed garlic cloves, salt and pepper to taste. Let this mixture caramelize for a minute and then add 2 cups of orange juice, (about 3 large oranges worth), 1/4 cup maple syrup and 1/2 cup veggie stock. Season with a pinch of ground coriander, and 1/2 tsp Ancho chili powder. Let this mixture reduce on low heat for about 10 minutes. While the most delicious sauce in the Universe reduces, chop and stir fry some veggies & set aside. Cook some basmati rice. Heat the skillet you used for the veggies, add about 2-3 tblsp olive oil and saute the thinly sliced tempeh, searing it until it’s golden brown on both sides. Place the seared tempeh in the orange maple sauce and let it soak up the flavors for a few minutes. Serve with the rice and veggies. Yum-o!

Orange Maple & Ginger Tempeh 

So, this makes it official. I’m a crunchy granola, tempeh eating California hippie. I’ve lived here for twelve years. It had to happen sooner or later.

I bought this organic tempeh at Trader Joes and had it in the cheese drawer of my fridge for a couple weeks, unable to decide what dish it would become. I’ve never really cooked tempeh, until now. I cook with tofu sometimes.  I’m always trying to eat healthy. I bought tempeh because I like to experiment with new ingredients, & it’s supposed to be really good for you. It’s whole soy beans and other grains which have been fermented. It has all sorts of probiotics and protein and fiber. The package didn’t expire till July, but it’s already mid-May, so I figured I’d better get on with it.

I decided to try cooking it in my favorite orange maple reduction, which I usually do with pork tenderloin. This recipe is based on an LA Times recipe from about 12 yrs ago. It’s YUMMY! Actually this sauce is one of the best flavors of all time. Sweet and savory and tangy and just really good. I was surprised that I kept sneaking more bites of it after I took the photo & went to put it in the fridge for dinner. I’m curious to see how much more of the maple ginger flavor will be absorbed through the day. If you eat meat, and don’t want to try tempeh yet, maybe just go ahead and try this reduction on pork chops or chicken. 

In a sauce pan, heat 2 tblsp olive oil, (not extra virgin, just regular), add 1 chopped sweet onion & saute for a minute. Add 1 inch of fresh ginger, grated, 3 chopped & smashed garlic cloves, salt and pepper to taste. Let this mixture caramelize for a minute and then add 2 cups of orange juice, (about 3 large oranges worth), 1/4 cup maple syrup and 1/2 cup veggie stock. Season with a pinch of ground coriander, and 1/2 tsp Ancho chili powder. Let this mixture reduce on low heat for about 10 minutes.

While the most delicious sauce in the Universe reduces, chop and stir fry some veggies & set aside. Cook some basmati rice. Heat the skillet you used for the veggies, add about 2-3 tblsp olive oil and saute the thinly sliced tempeh, searing it until it’s golden brown on both sides. Place the seared tempeh in the orange maple sauce and let it soak up the flavors for a few minutes. Serve with the rice and veggies. Yum-o!

Tempeh Nutrition Facts and Recipes!

I’m Making some Smoky Orange & Maple Tempeh with Basmati Rice and Veggies, recipe to follow…

Vegan Samosas

I love Samosas! We used to get these on Devon Ave when I lived in Chicago. We’d go to Devon to buy cotton Sari fabric to make beautiful cottony summer fashions. You get hungry the minute you walk onto the street. All the aromas from the various restaurants are so heavenly! We’d shop for fabric, then we’d go to one of the Indian take out places and feast on these. The coconut oil in the pastry crust makes them vegan and also gives them a very nice tropical flavor. 

For the pastry crust:

mix 2 cups  Whole Wheat Flour, 1 cup Unbleached All Purpose Flour, 1 ½ tsp salt, 6 tblsp Organic Coconut Oil, 2 tblsp butter or Earth Balance buttery spread until small pea sized balls form. Mix in ¾ cup Ice water, or more if needed, until the dough comes together. Be careful not to over mix or the crust will become tough. Form into a ball, cover with plastic and refrigerate for 1 hour. 

For the  filling:

In a skillet, saute 1 large chopped onion, 3 cloves garlic, smashed, 1/2 tsp fresh ginger,  1 red Jalapeno pepper, seeded and chopped, 1/2 tsp garam masala, 1/2 tsp coriander seeds, 3 cardamom pods smashed open, 1/2 tsp turmeric, 1/2 tsp curry powder,  1/4 tsp cinnamon, salt and pepper to taste. Once the onion softens add 1 extra large Russet potato cooked and cut into small cubes,  3/4 cup frozen peas and fresh chopped cilantro. Taste the mixture and add more salt if it needs it.

Divide up your cooled pastry into golf ball sized balls and roll into long ovals. Cut the ovals in half, fold one side together, and fill with 1/4 cup or so of the filling. Now fold the third piece over to form a triangular samosa. Pinch the edges together, wetting with a little water on your fingertip. 

serve with this cilantro dipping sauce:

In a food processor, combine 1 bunch of fresh cilantro, chopped, 1 garlic clove smahed open, the juice of 1 tangerine, juice of 1 lime, red pepper flakes, 1 tblsp honey, salt and pepper. Top with slices of red jalapeno pepper. 


Peanut Noodles & Spicy Garlic Veggies

This was my lunch today. It was ridiculous, garlicky, spicy, peanutty goodness.

Here’s how I made it: 

First I made a sauce w/ the juice of 1/2 tangerine, 1 tsp soy sauce, 1/2 tsp corn starch or rice flour, 1/4 tsp each fresh chopped garlic, ginger and chili paste and a couple dashes of sesame oil. Marinate the tofu in this juice mixture while you chop the veggies. 

Chop your favorite stir fry veggies. We had shiitake mushrooms, carrots, broccoli, Cipolline onions, green beans, bok choy, tofu & bean sprouts.

For the peanut sauce: 1/2 tsp each chopped garlic and ginger, a bit of chili paste, 2 tblsp peanut butter, 1 tsp warm water,  2 tsp soy sauce, 1 tsp rice vinegar, 1 tsp palm sugar. Then taste. Does it need… sugar? Salt? Sour? Heat? Adjust the seasoning to your liking (a little bit at a time).

Boil water and cook buckwheat noodles according to package directions, rinse and combine with the peanut sauce. Set aside while you stir fry, these noodles are good cold.

Heat the wok to med  high, add 1 tblsp grape seed oil. Now add the densest veggies first, carrots and chopped onions, let them cook for a minute, then add the next thickest ones, then the marinated tofu and sauce, finally ending with the bok choy, and bean sprouts. This whole stir fry will only take about two minutes and the veggies will be crisp tender. 

Serve with crushed peanuts and a squeeze of fresh lime juice.

Yum!

Link
 View high resolution
Old Timey Vegetable Soup Remember when you were a kid and had Alphabet Vegetable soup for lunch? Yum! I always loved that on a cold rainy day. Maybe with a crispy grilled cheese sandwich on the side. I tried to make this soup taste just like that. It came out so delicious! The diced tomatoes make this naturally sweet. I didn’t use alphabet pasta, but you can easily add it at the end. This one takes a lot of chopping. I really like chopping veggies. I cut these all into small dice so that they would resemble the canned soup I remember from grade school. Big rustic chunks would work fine too, and save some prep time. If you really don’t like chopping veggies, just buy the frozen bags of already prepared ones.  In a large heavy bottomed soup pot, 2 tblsp coconut oil or olive oil, add 1 large chopped yellow onion, 2 carrots, 3 stalk celery, 1 large red potato, salt and pepper, and 1 leek. Simmer these for a few minutes to develop the flavor, then add 1 can of diced tomatoes and one carton organic chicken or veggie stock, 1 cup water, salt and pepper, 1 bay leaf, & a pinch of dried basil. Simmer the soup until the potatoes are cooked. Now add any veggies you like. I used broccoli, green beans, corn and peas, about 1/4 cup of each.  If you want pasta, now is the time to put in a little bit, maybe 1/2 cup. Remember that it will expand, so don’t throw in the whole box or you’ll have porridge.  Share with your neighbors. Yum!

Old Timey Vegetable Soup

Remember when you were a kid and had Alphabet Vegetable soup for lunch? Yum! I always loved that on a cold rainy day. Maybe with a crispy grilled cheese sandwich on the side. I tried to make this soup taste just like that. It came out so delicious! The diced tomatoes make this naturally sweet. I didn’t use alphabet pasta, but you can easily add it at the end.

This one takes a lot of chopping. I really like chopping veggies. I cut these all into small dice so that they would resemble the canned soup I remember from grade school. Big rustic chunks would work fine too, and save some prep time. If you really don’t like chopping veggies, just buy the frozen bags of already prepared ones. 

In a large heavy bottomed soup pot, 2 tblsp coconut oil or olive oil, add 1 large chopped yellow onion, 2 carrots, 3 stalk celery, 1 large red potato, salt and pepper, and 1 leek. Simmer these for a few minutes to develop the flavor, then add 1 can of diced tomatoes and one carton organic chicken or veggie stock, 1 cup water, salt and pepper, 1 bay leaf, & a pinch of dried basil.

Simmer the soup until the potatoes are cooked.

Now add any veggies you like. I used broccoli, green beans, corn and peas, about 1/4 cup of each. 

If you want pasta, now is the time to put in a little bit, maybe 1/2 cup. Remember that it will expand, so don’t throw in the whole box or you’ll have porridge. 

Share with your neighbors. Yum!

Link
 View high resolution
Veggie Feast Dill Rice, Baba Ganoush, Veggie Moussaka, Ghormeh Sabzi, & Garlic Pita Chips. This was our Saturday Supper. All these flavors tasted amazing together! This is a vegan feast if you leave the cheese off the top of the moussaka.  For the Veggie Moussaka: In a casserole dish coated with garlic and some olive oil, layer mushrooms, sliced zucchini, sliced potatoes, sprinkle some cinnamon and fresh nutmeg,  salt & pepper between the layers, chopped fresh basil, eggplant slices, (you’ll use the rest of the eggplant for the baba ganoush) thinly sliced onion or shallot,  sliced tomatoes, more onion slices, and your favorite grated cheese, I used cheddar and parmesan, (the cheese is optional, leave it out for a vegan dish). Mix 1 cup veggie or chicken stock with 2 tblsp tomato paste, 1/2 tsp granulated garlic, salt & pepper, smoked paprika, and 1 tblsp olive oil. Pour the liquid evenly over the whole casserole. Bake at 350 for 1 hour till bubbly and cooked through. For the dill rice:  In a small pot, place 1 cup basmati rice, wash & rinse it a few times to remove some of the starch. Add 1 cup veggie stock  (or chicken stock) and another 2 cups of water, 1/4 tsp salt. Cook till al dente and drain using a mesh strainer. Add 1/2 tsp dry or fresh dill, cover and set aside. This is how I always make rice, treating it like pasta, it comes out perfect every time.  For the Baba Ganoush: Bake the remaining part of the eggplant, covered with foil, in the 350 oven. I sprinkled mine with salt and pepper and a drizzle of olive oil.  Once the eggplant is soft and cooked, peel and mix with 2 tblsp tahini paste, salt & pepper, 1 crushed garlic clove, 1 tblsp olive oil,  and the juice of 1 whole lemon. For the Gormeh Sabzi: In a large skillet, saute 1 chopped leek and 1 small onion in olive oil. Add 1 can kidney beans, rinsed and drained, 1 package organic baby spinach, a bunch of fresh cilantro, parsley, and dill all chopped, 1 cup veggie broth, water or stock,  the zest and juice of 2 lemons, 1 tsp fenugreek, 1/2 tsp curry powder. Simmer on low for 30 minutes till everything cooks down and the flavors come together.   Pita Chips: split a pita in half and brush both sides with olive oil mixed with fresh crushed garlic, Bake at 350 for 5 minutes till crisp.  Serious YUM! you will love all these dishes together! yum yum yum!

Veggie Feast

Dill Rice, Baba Ganoush, Veggie Moussaka, Ghormeh Sabzi, & Garlic Pita Chips. This was our Saturday Supper. All these flavors tasted amazing together! This is a vegan feast if you leave the cheese off the top of the moussaka. 

For the Veggie Moussaka: In a casserole dish coated with garlic and some olive oil, layer mushrooms, sliced zucchini, sliced potatoes, sprinkle some cinnamon and fresh nutmeg,  salt & pepper between the layers, chopped fresh basil, eggplant slices, (you’ll use the rest of the eggplant for the baba ganoush) thinly sliced onion or shallot,  sliced tomatoes, more onion slices, and your favorite grated cheese, I used cheddar and parmesan, (the cheese is optional, leave it out for a vegan dish).

Mix 1 cup veggie or chicken stock with 2 tblsp tomato paste, 1/2 tsp granulated garlic, salt & pepper, smoked paprika, and 1 tblsp olive oil. Pour the liquid evenly over the whole casserole. Bake at 350 for 1 hour till bubbly and cooked through.

For the dill rice:  In a small pot, place 1 cup basmati rice, wash & rinse it a few times to remove some of the starch. Add 1 cup veggie stock  (or chicken stock) and another 2 cups of water, 1/4 tsp salt. Cook till al dente and drain using a mesh strainer. Add 1/2 tsp dry or fresh dill, cover and set aside. This is how I always make rice, treating it like pasta, it comes out perfect every time. 

For the Baba Ganoush: Bake the remaining part of the eggplant, covered with foil, in the 350 oven. I sprinkled mine with salt and pepper and a drizzle of olive oil.  Once the eggplant is soft and cooked, peel and mix with 2 tblsp tahini paste, salt & pepper, 1 crushed garlic clove, 1 tblsp olive oil,  and the juice of 1 whole lemon.

For the Gormeh Sabzi: In a large skillet, saute 1 chopped leek and 1 small onion in olive oil. Add 1 can kidney beans, rinsed and drained, 1 package organic baby spinach, a bunch of fresh cilantro, parsley, and dill all chopped, 1 cup veggie broth, water or stock,  the zest and juice of 2 lemons, 1 tsp fenugreek, 1/2 tsp curry powder. Simmer on low for 30 minutes till everything cooks down and the flavors come together.  

Pita Chips: split a pita in half and brush both sides with olive oil mixed with fresh crushed garlic, Bake at 350 for 5 minutes till crisp. 

Serious YUM! you will love all these dishes together! yum yum yum!

Link
 View high resolution
Fancy Schmancy Beet and Mango Salad Um, yeah I always prepare everything this way. Who doesn’t?  I made this beet salad after being inspired by a photo on Epicurious. I had a bunch of beets from the farmers market, and 1/2 a mango leftover from yesterdays breakfast, so why not try my own version?   By cutting the beets into small dice, they seemed to have more flavor than beet salads I’ve made which were simply cut into slices. Could it be that each one of those pretty little cubes is covered on 6 sides by the lemony garlic dressing, allowing more flavor per square inch? huh? I don’t know, but, the small size makes them just about melt in your mouth. If you don’t feel like chopping all these tiny cubes, beet salad is still good cut into slices.  Set oven to 400. Place some red & gold beets in an oven proof dish, seasoned with salt and pepper, lightly drizzled with olive oil, & covered with foil. Cook for about an hour, depending on their size, till tender. Let them cool completely or in the fridge overnight. Peel and chop your beets into small squares about 1/4 inch or so, (red & gold separately, if you’re going to do the fancy mold thing). Cut the mango and mix it with the gold beets. Drizzle 1 tblsp of the dressing into each of the beet dishes and toss. For the dressing, mix together the juice of 1 Meyer Lemon, (or any lemon), 2 tblsp rice vinegar, 1 smashed open garlic clove, salt & pepper, 1 tblsp honey. Whisk in 3 tblsp olive oil slowly to form an emulsion. On a bed of lettuce, press the red beets, then the gold beets & mangoes, into any mold that is tallish. Mine is a crescent moon cookie cutter, and it’s about 1 3/4 inches high.   Garnish with any pretty green you have. I used a bit of fennel. yum. “Go fancy or go cry, bitches!” That’s a quote from Mrs. Edina Sweary, my neighbor, upon seeing my pretty salad. Then she covered, “I don’t mean that personally. It’s just a figure of speech.”  Whatever, Edina.

Fancy Schmancy Beet and Mango Salad

Um, yeah I always prepare everything this way. Who doesn’t? 

I made this beet salad after being inspired by a photo on Epicurious. I had a bunch of beets from the farmers market, and 1/2 a mango leftover from yesterdays breakfast, so why not try my own version?  

By cutting the beets into small dice, they seemed to have more flavor than beet salads I’ve made which were simply cut into slices. Could it be that each one of those pretty little cubes is covered on 6 sides by the lemony garlic dressing, allowing more flavor per square inch? huh? I don’t know, but, the small size makes them just about melt in your mouth. If you don’t feel like chopping all these tiny cubes, beet salad is still good cut into slices. 

Set oven to 400. Place some red & gold beets in an oven proof dish, seasoned with salt and pepper, lightly drizzled with olive oil, & covered with foil. Cook for about an hour, depending on their size, till tender. Let them cool completely or in the fridge overnight.

Peel and chop your beets into small squares about 1/4 inch or so, (red & gold separately, if you’re going to do the fancy mold thing). Cut the mango and mix it with the gold beets. Drizzle 1 tblsp of the dressing into each of the beet dishes and toss.

For the dressing, mix together the juice of 1 Meyer Lemon, (or any lemon), 2 tblsp rice vinegar, 1 smashed open garlic clove, salt & pepper, 1 tblsp honey. Whisk in 3 tblsp olive oil slowly to form an emulsion.

On a bed of lettuce, press the red beets, then the gold beets & mangoes, into any mold that is tallish. Mine is a crescent moon cookie cutter, and it’s about 1 3/4 inches high.  

Garnish with any pretty green you have. I used a bit of fennel. yum.

“Go fancy or go cry, bitches!” That’s a quote from Mrs. Edina Sweary, my neighbor, upon seeing my pretty salad. Then she covered, “I don’t mean that personally. It’s just a figure of speech.”  Whatever, Edina.

Loading posts...