Peach Tostada

September 26, 2012

This might actually be too simple to call a recipe, but that’s ok. Most of my at home recipes are simple, and I know that most of you don’t have time for complicated anyway! The great thing about this dish is that you can customize it to suit your mood. More spice, less spice, different herbs.. the options are endless.

The crispy tortillas are the perfect contrast to the sweet, juicy peaches. They’re mixed together with lettuce, avocado tossed in tangy lime juice. This would be great as a side dish for a picnic but it’s also hearty enough to be a full meal. The plan was to save the leftovers for lunch the next day, but if you put a bowl of food between my fella and I, leftovers don’t stand a chance.

Peach Tostada

Ingredients:

  • corn tortillas or whole wheat tortillas
  • black beans
  • avocado, choped
  • romaine lettuce, sliced
  • 1/2 of a small red onion, finely chopped
  • juice and zest of 1 lime
  • 2 ripe peaches, finely chopped
  • 2 tablespoons chopped mint (or you could use cilantro)

Directions:

  1. Combine chopped peaches, mint and lime juice in a bowl and mix.
  2. Place tortillas in a pan over medium heat for a few minutes on each side, until warm and crispy.
  3. Top with all of the toppings.

(Photo Credit: my sister, Jenny Norris – jjnorris.com)

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Melon Salad

September 24, 2012
melon-salad

Even though it’s perfectly legit to enjoy a melon with nothing but a fork, it only takes a few extra steps for something even a little more special. You can serve this as an afternoon snack, or alongside a more elaborate meal.

You may be surprised at the sight of basil, show curious interest in the addition of olive oil but it will surely prompt an addiction to each salty, sweet, cool and crunchy bite. It’s as simple as a few ingredients and magically transcends the sum of its parts, as they say. With Autumn well upon us, this may be our last chance to enjoy a few last bites of summer.

Melon Salad

Vegan, Raw & Gluten-free

Ingredients:

  • seedless watermelon, cubed
  • cantaloupe, seeds removed and cubed
  • cucumbers, cut into large chunks
  • Several branches of fresh basil
  • 1 Jalapeno–thinly sliced or diced small
  • 2 limes, juiced
  • olive oil
  • pinch of sea salt and pepper

Directions:

  1. Prep the ingredients, being careful to put each in its own container. Remove basil leaves from the stem, tear.
  2. For the chili vinaigrette, remove seeds from the pepper and rinse before slicing, dice the pepper and add to the lime juice. Let macerate for several minutes. Add a healthy splash of olive oil to the citrus and pepper mix. Add salt and pepper for taste.
  3. When ready to serve, build each salad individually with an equal portion of colorful melon and cucumber. Toss with two tablespoons of chili vinaigrette and a big pinch of fresh basil. Top each portion with a nice drizzle of olive oil and a pinch of sea salt.
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Strawberry Rhubarb Compote

September 21, 2012
stawberry-rhubarb-compote

Yeah, I kind of had to make another dish with rhubarb. I may be obsessed. I was silly to doubt the power of a classic combination like rhubarb and strawberries. It really is a perfect balance of sweet and tart.

This simply delicious and easy recipe makes the perfect addition for breakfast or brunch on oatmeal, pancakes,waffles or toast. I can also say that the compote is great eaten by the spoonful, straight from the fridge or as an afternoon snack. I imagine it would also be delicious spooned onto a freshly baked dessert. Lovely.

Strawberry Rhubarb Compote

Ingredients:

  • 2 cups chopped rhubarb
  • 2 cups fresh or frozen strawberries
  • 1/2 cup water
  • 1/4 – 1/3 cup honey (or for vegans who don’t eat honey, any other liquid sweetener will work fine, adjust as needed as some sweeteners are more or less sweet than others)
  • 1 Tbsp. lemon juice

Directions:

  1. In a medium sized sauce pan add all the ingredients except for the honey. Stirring occasionally, bring to a boil over medium high heat.
  2. Turn down to a simmer and cook until the mixture has thickened. Stir frequently. This should take about 15-20 minutes.
  3. When the compote is done remove from the heat and cool for a few minutes before adding the honey or other sweetener and stir to combine.  Taste for sweetness as it will depend on your rhubarb, the kind of sweetener you use and your own tastes.
  4. Let the compote cool slightly before pouring it into a mesh strainer over a bowl to drain some of the liquid.  Store in an airtight container in the fridge.

(Photo Credit: my sister, Jenny Norris – jjnorris.com)

 

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Baked Pistachio and Herb Falafel

September 18, 2012

baked-pistachio-herb-falafel

baked-pistachio-and-herb-falafel

There are Mediterranean dishes that I have become enamored with. With refreshing dishes like tabouleh and cucumber salads, bold use of garlic and onion, many vegetarian options, and of course, hummus, how can you go wrong?

Quick and easy weeknight cooking is something I try to focus on here. I quite enjoy the process of cooking, especially when I’m feeling inspired, but I think simpler is better. This is one of those meals that we’ve been eating a lot lately and not writing about because it always seems to get gobbled up before I get the chance to capture it in a photo.

These falafels are baked to perfection and burst with flavor from the nuts and herbs. Keeping ours gluten- free, we wrapped it up in some delicious and crisp white cabbage, but if you want a more hearty meal you could certainly wrap it all up in a good pita or flatbread. They received rave reviews in my house and I’m sure they will in yours.

healthy-falafel
Baked Pistachio and Herb Falafel
Adapted from Green Kitchen Stories
Makes about 12  falafels
Ingredients:
  • 4 sprigs of fresh parsley
  • 4 sprigs of fresh mint
  • 2 cloves garlic
  • 3/4 cup pistachio nuts
  • 1 can chickpeas, drained and rinsed well
  • 1 – 2 Tbsp. olive oil
  • Dash of cumin
  • 1 Tbsp. flour (I used gluten-free rice flour)
  • 1 tsp. baking powder
  • Salt and Pepper
Directions:
  1. Preheat oven to 375°F (190°C) .
  2. In a food processor, pulse the garlic and herbs together for a few seconds. Add in nuts and pulse until well combined. Add in the rest of the ingredients and pulse until mixture is almost smooth, but still a little rough in texture.
  3. Roll into balls and place on a baking sheet lined with parchment paper.
  4. Place in preheated oven and bake for about 15 minutes, turning every 5 minutes until they are browned and warmed through.
Tahini Dressing
Ingredients:
  • 1/2 cup tahini (sesame seed paste)
  • 1/2 cup water
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • Pinch of sea salt

Directions:

  1. Place all ingredients in the blender.
  2. Blend on high until smooth and creamy. If sauce gets too thick as it sits, stir in a little more water or lemon juice to thin out.

Assembling the falafel
1 head white cabbage (or any lettuce with big leaves)
falafels (recipe above)
tahini dressing (recipe above)

Hold one cabbage leaf in your hand, add 2 or 3 falafels, a spoonful of tahini dressing and top with some fresh herbs and whatever creations you may fancy. Fold it gently. Enjoy!

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