Month: August 2024

Salads

Orzo Salad

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Ingredients:

  • 16 oz orzo pasta
  • 1/4 cup extra-virgin olive oil, divided
  • 1/2 cup freshly squeezed lemon juice (about 4 lemons)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup red onion, finely chopped
  • 1/4 cup feta cheese, crumbled (optional for a vegan version)
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 6oz tub of pre-washed baby spinach, chopped
  • 1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
  • Slivered almonds and dried cranberries (optional)

Instructions:

  1. Cook the Orzo:
    • Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Drizzle with 1 tablespoon of olive oil to prevent sticking, and set aside.
  2. Prepare the Dressing:
    • In a small bowl, whisk together the lemon juice, Dijon mustard, honey, sea salt, and black pepper. Slowly drizzle in the remaining olive oil while whisking to create a smooth emulsion.
  3. Assemble the Salad:
    • In a large mixing bowl, combine the cooked orzo, red onion, and chopped spinach. Pour the dressing over the salad and toss to combine.
  4. Add Fresh Herbs and Optional Ingredients:
    • Gently fold in the chopped basil, parsley, and crumbled feta (if using). If you like a little kick, sprinkle in the crushed red pepper flakes. The almonds and cranberries add a little crunch and sweetness.
  5. Chill and Serve:
    • Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give it a quick toss and adjust the seasoning if needed.
  6. Enjoy:
    • Serve the orzo salad chilled, either as a side dish or a light main course.

Notes:

Freshly squeezed lemon juice makes this salad.

Uncategorized

The Best Vegan Mac and Cheese (So Far)

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We have been tweaking this recipe each time we make it and it keeps getting better and better. Enjoy!!

Servings: 8

Ingredients:

  • 4 quarts water
  • 1 tablespoon sea salt
  • 16 oz macaroni
  • 4 tablespoons vegan butter, divided (or olive oil)
  • 2 cups potatoes, peeled and chopped
  • 1/2 cup carrots, peeled and chopped
  • 1 small onion, peeled and chopped
  • 2 cups water
  • 1 cup raw cashews
  • 2 teaspoons sea salt
  • 1 tablespoon chopped garlic
  • 1 teaspoon Dijon mustard
  • 1/2 lemon, squeezed
  • 1/2 teaspoon black pepper
  • 1 finely chopped jalapeño
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 2 tablespoons nutritional yeast
  • Additional 2 tablespoons nutritional yeast for topping

Instructions:

  1. Cook the Pasta:
    • Bring 4 quarts of water to a boil in a large pot.
    • Add 1 tablespoon of sea salt and the macaroni. Cook according to the package instructions until al dente. Drain and rinse the pasta with cold water to stop the cooking process. Set aside.
  2. Preheat the Oven:
    • Preheat your oven to 350°F (175°C).
  3. Prepare the Sauce:
    • Soak the raw cashews in 1 cup of hot water to soften while you begin the other steps.
    • In a medium pot, combine the potatoes, carrots, onion, and 2 cups of water. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until vegetables are tender.
    • In a blender, first blend the soaked cashews (including the soaking water) until almost smooth.
    • Then, add the softened vegetables, water from the pot, chopped garlic, Dijon mustard, lemon juice, black pepper, jalapeño, cayenne pepper, paprika, and 2 tablespoons of nutritional yeast.
    • Blend until smooth and creamy. Depending on your blender size, you may need to do this in two batches.
    • Add additonal water if sauce is too thick. Should pour easily; it will thicken in oven.
    • Taste sauce and adjust seasoning.
  4. Combine Pasta and Sauce:
    • In the large pot used for the pasta, melt 2 tablespoons of vegan butter over medium heat.
    • Add the drained macaroni back to the pot, then pour the blended sauce over the pasta. Stir to coat the pasta evenly.
  5. Prepare for Baking:
    • Grease a 9 x 13-inch glass baking dish with the remaining 2 tablespoons of vegan butter.
    • Pour the macaroni mixture into the prepared dish.
    • Sprinkle the additional 2 tablespoons of nutritional yeast and paprika on top.
  6. Bake:
    • Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is slightly golden and the edges are bubbling.
  7. Serve:
    • Remove from the oven and let it cool slightly before serving.

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