Archive for the ‘snacks’ Category

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raw broccoli slaw

May 15, 2014

two dressings are mayo-based, for those of you who like the midwestern-style creamy salads. one is light, dairy-free, mayo-free, and super-healthy, but a little pricier to make because of the sesame oil.

grate broccoli
(edit: no, don’t do this, unless you have a machine that does it, or a friend who loves to grate. it will take way less time to chop.)

add any or all of the following, in whatever proportions you like:
sliced orange segments
sliced almonds
halved grapes
minced red onion
grated jicama
minced shallots
minced green onions
cilantro

orange sesame dressing from epicurious
1 cup orange juice
1 teaspoon honey
2 teaspoons sesame oil
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
1/4 cup water
1 teaspoon hot red pepper sauce (optional)
1 shallot, chopped
2 teaspoons grated fresh ginger

buttermilk dressing from smitten kitchen
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise (this is more than is in the original, to thicken the dressing further)
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)

cranberry orange dressing from simply recipes
2 Tbsp balsamic vinegar
2 Tbsp dried sweetened cranberries, plumped up in warm water for 5 to 10 minutes, then drained
1 teaspoon whole grain mustard
2 Tbsp red wine vinegar
1 Tbsp honey (or less, to taste)
1 small clove garlic
1 Tbsp orange juice
1 teaspoon orange zest
1/2 teaspoon Kosher salt, more to taste
6 Tbsp vegetable oil (or canola, peanut, or rice bran oil)
1/4 cup mayonnaise

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tried the cranberry orange dressing. the cranberries i used were so sweetened that 1 T honey made it too sweet. great for people who like the ultra-sweet raisins-and-broccoli midwestern-style broccoli salad. overall, good.

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mango salsa

May 4, 2014

put part of a jalapeno, part of an onion (scallions, green onions, wild leeks, red onions – can’t go wrong here,) and some roasted garlic (raw if you prefer) into the food processor (to taste)

add lime juice and a lot of cilantro

add two mangoes and a sweet red or orange bell pepper

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serve with absolutely everything on earth

especially

fish
chicken
tofu
pork
veggies
salads
chips
and literally everything else

today’s teriyaki chicken wings go well with it. so does tomorrow’s fish cake. even burgers can be made magical by this sweet and sour hot sauce.

blend it completely as a marinade, or leave it chunky as a salsa for dipping.

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coconut-vanilla granola bars

February 15, 2014

excited to make this today – thanks to emma eats for the recipe!

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(makes 10 bars)

2 cups rolled oats
1/2 cup unsweetened shredded coconut
3/4 cup finely chopped pitted medjool dates (about 5 or 6 large dates)
1/4 cup ground flaxseed
1/4 cup mini dark chocolate chips
1/2 teaspoon cinnamon
1/4 teaspoon ground kosher salt
1/2 cup dark maple syrup, room temperature
3 tablespoons melted unrefined coconut oil
2 teaspoons pure vanilla extract
optional – a shake of cayenne

Preheat the oven to 350F.

Spread the oats and coconut evenly over a baking sheet and toast in the oven for approximately 10 minutes, stirring once or twice over the duration. Remove from oven and let cool slightly.

Grease an 8″ x 8″ square pan, or line with parchment paper.

In a large bowl, mix together the oat/coconut mixture with the chopped dates, ground flaxseed, chocolate chips, cinnamon and salt. After the dates are broken up and not sticking together in one big bunch, stir in the maple syrup, coconut oil and vanilla.

Using a spatula, press the mixture evenly into the base of the prepared pan. Bake for 20-25 minutes until the edges are slightly golden. Remove from oven and let cool completely in pan before cutting.

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from emma eats

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update: not my favorite. tasted heavily of maple syrup. first attempt at a granola bar. tons of substitutions and added lots of cashews and walnuts, which is probably why they fell apart. also figured out i was cutting them too early – they really have to cool a bit before you cut them.

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spicy cilantro almond pesto

July 11, 2013

1 bunch fresh cilantro (2 cups loosely packed)
½ cup toasted almonds
juice of 1 lime
1″ section of fresh ginger, chopped
3 garlic cloves
¼ cup loosely packed mint leaves
squirt of honey, pinch of sugar, or your favorite sweetener
½ tsp salt
½ jalapeño (seeds included for more spice)
¼ cup olive oil

Combine all ingredients in a food processor, and process until smooth. Add more oil and salt as needed.

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adapted from the kitchen paper

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green bean salad with olive and sun-dried tomato

June 30, 2013

600g fresh green beans, ends removed
10 large green olives, pitted and sliced
10 large kalamata olives, pitted and sliced
50g sundried tomatoes, chopped
75g sliced almonds, toasted
¼ cup fresh parsley, finely chopped
¼ cup extra virgin olive oil
salt and pepper, to taste
2 cloves garlic, minced

steam green beans 3-5 mins. plunge into cold water.

chop, combine with other ingredients, refrigerate.

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from here

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mercimek köftesi (red lentil kofte)

June 27, 2013

1 cup red lentil
1/2 cup fine bulgur
1/2 cup olive oil
2 cups of water
1 medium onion, very finely chopped
1 tsp cumin
1 tbsp tomato + red pepper paste (if you cannot find red pepper paste you can use 1 tbsp tomato paste)
~1 tsp salt
juice of half or 1 lemon (depends on how you like it: sour or not so sour)
1/3 bunch parsley, finely chopped
1/2 bunch green onion, finely chopped
curly leaf lettuce

-Wash lentils and boil them in 2 cups of water until it almost soaks the water.
-Once you turn it off, add bulgur and salt. Mix once and cover to let the bulgur expand. Let it cool off.
-Heat oil in a pan and add the onion (not the green one!) and cook until soft.
-Add tomato paste and cook for another 1-2 minutes.
-Add cumin and stir once you turn it off.
-Add this to the lentils which should be cool by now.
-Add half of finely chopped parsley, green onion, and lemon juice to the lentils. Mix all well.
-Take walnut size pieces and give them kofte shape in your hands.
-You can either place lettuce leaves on a serving plate and put koftes on top as in the picture, or serve koftes and lettuce leaves separately. However, when you eat them you should wrap each kofte in a lettuce leaf.

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from almost turkish

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raw spinach and marinated mushrooms dip

June 25, 2013

marinated mushrooms:

2 big mushrooms, finely sliced
3 TBSP olive oil
1.5 TBSP freshly squeezed lemon juice
½ tsp tamari (or nama shoyu, as you prefer)
1 small garlic clove, grated or minced
½ tsp raw mustard or other mustard
pinch sea salt
freshly ground black pepper, to taste

marinate overnight

(I add to a jar and give it a shake whenever I walk past it)

the next day, add these to your food processor with:

2 handfuls fresh spinach (or any tender leafy green like arugula, lamb’s quarter, etc.)
½ cup chopped parsley, cilantro, or your favorite mild herb
1 green onion, roughly sliced
olive oil (to taste)
pinch chili flakes

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adapted from tales of a kitchen

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Really great. Highly recommended. I subbed cilantro for parsley and it was really tasty.

This is a great snack or side dish to serve alongside bread or veggies at a party. Next time you have people over, offer them some of this raw spinach and mushrooms dip alongside baba and hummus, or beer and cheese dip, or lentil and olive dip. This is a great healthy alternative to the package of cream cheese spinach-and-artichoke dip (or a great vegan option to serve alongside it.)