Appetizers Archives - Page 2 of 3

The Winner of Chef AJ’s Unprocessed Cookbook Giveaway and Smoky Roasted Red Pepper Hummus

February 29, 2012 By Jennifer

Before I announce the winner of Chef AJ’s Unprocessed Cookbook, let me tempt you with my new favorite hummus recipe using my new addiction – smoked paprika. Paprika is not only a colorful garnish, it’s loaded with vitamin C and has anti-inflammatory properties. I’m always adding paprika to my recipes to add color, depth and flavor. Now that I’ve delved into the wonderful world of smoked paprika, I am constantly thinking of new ways I am going to use it. I gave it a shot in one of my basic hummus recipes and was not disappointed with the results. This hummus has a wonderful combination of flavors that you can enjoy with cut-up veggies, spread on pita, toast or with some yummy falafel.

And we all know how important beans are to vegan and vegetarian diets and hummus is my favorite way to get in my daily allowance. Packed with iron, vitamin C, protein and dietary fiber and I seriously never get bored eating it. You can get creative and come up with different versions of it, just like this one.

Smoky Roasted Red Pepper Hummus

Author: Virtually Vegan Mama

Recipe type: Appetizer, Side

Serves: 1½ cups

Ingredients

1 (15) oz. can no-salt added or low-sodium garbanzo beans (chickpeas), drained
½ cup roasted red peppers, chopped
5 kalamata olives, pitted
1-2 tbsp sesame tahini
¼ tsp smoked paprika
¼ tsp ground cumin
¼ tsp ground coriander
4 tbsp fresh lemon juice
2 tbsp raw apple cider vinegar
Handful of fresh parsley

Instructions

Combine all ingredients in a blender or food processor. Process until smooth and creamy, adding some vegetable stock if too thick and you reach your desired consistency.

What’s your favorite way to enjoy hummus?

And now…the winner of the Chef AJ Cookbook Giveaway is…

Congratulations to Laura White for winning this fabulous cookbook! I have emailed you to confirm.

I had so much fun doing this and have two more giveaways coming up, so stayed tuned and thanks to everyone for participating! =)

xoxo,

Jen

Giveaway! Chef AJ’s Unprocessed Cookbook

February 20, 2012 By Jennifer

Chef AJ’s Sweet Potato Nachos

I recently had the pleasure of receiving three cookbooks to host my first giveaways, which is something I’ve never done here before. Life has been hectic and these giveaways have been on the back burner. But, finally after much delay, I’m starting with Chef AJ’s cookbook Unprocessed, and what a great place to begin.

The cookbook not only has pages of amazing recipes, but it also details her personal story and how diet and nutrition can reverse and cure disease. It’s all about obtaining your ideal weight while creating easy, healthy and delicious recipes. This has been my main goal since I started this blog and I know it’s the goal of many. We want to eat healthy, but we also want recipes that won’t make us feel we are missing out on anything, me included. Well, that’s what you get with this cookbook. Chef AJ knows how to make incredibly tasty food and still make it healthy. Here’s a peek at some of the recipes you will find. How does Banana-Strawberry Chocolate Mousse Torte sound or Perfect Pesto Stuffed Mushrooms – oil-free and amazing. I have tried several of her recipes and have yet not been disappointed. Chef AJ’s Unprocessed is a great addition to any bookshelf.

Out of all the irresistible recipes I could have chosen to share for this giveaway, I decided to share Chef AJ’s Sweet Potato Nacho recipe. A very simple recipe to make, but my family loves nachos and the thought of sweet and spicy – a combination I can’t resist – was extremely appealing to me and I just had to try it. This recipe was easy to make and had all the flavors I love. My family pretty much licked the plate clean and I won’t hold it against you if you do the same – go for it. =)

Only recommendation that I have is to keep a close eye on the sweet potatoes so they don’t burn. Oven temperature and times vary as we all know so take that into consideration. These baked amazingly well on my non-stick baking mat and is a great investment if you don’t already have one. I highly recommend purchasing, it will save your trays and you money in the long run. =)

Printable Version

Chef AJ’s Sweet Potato Nachos

Ingredients:

Sweet potatoes (one per person)

Method:

Preheat oven to 450 degrees F. Cut sweet potato in uniform slices, approximately 1/4″. Place on Silpat or non-stick baking sheet and sprinkle with smoked paprika. Bake for 20 minutes, flip over and bake for another 10-15 minutes until done. These are “the chip” part of your nachos.

Assembly:

Place several sweet potato “chips” on a plate and fully load them with oil-free refried beans, chopped tomato, corn, cilantro, onion, olives, jalapeño peppers or anything you would normally enjoy on your nachos.

Chef’s Note: I like to create a “nacho bar” and let guests build their own nachos. If you use organic sweet potatoes there is no need to peel. Lots of fiber and nutrients in the skin.

* I topped our nachos with pan-toasted black beans, fresh salsa, jalapeño pepper slices (only for the adults), green olives, cilantro, some Daiya, drizzled with some fresh lime juice. The results were fantastic. =)

And now for the GIVEAWAY!!

One lucky reader will win Chef AJ’s cookbook Unprocessed.

To enter the contest, leave a comment telling me what recipes or something new you would like to see on Virtually Vegan Mama. Don’t forget to leave your contact information so I can let you know if you win. =)

BONUS ENTRIES

You MUST leave each entry as a separate comment or only one comment will count.

Subscribe to Virtually Vegan Mama
Like Virtually Vegan Mama on Facebook and leave a comment on my wall.
Follow Virtually Vegan Mama (@virtveganmama) on Twitter
Tweet about this giveaway and tell me that you tweeted in the comments section; “I just entered to win Chef AJ’s cookbook from @virtveganmama”
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****This Giveaway is now closed****

~~All entries must be completed no later than Monday, February 27th 2012, at 11:59 p.m. EST.~~

Winner will be announced on Tuesday, February 28th 2012, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Good Luck!!!

xoxo,

Jen

Salsa Verde

January 30, 2012 By Jennifer

Here is a fantastic green salsa recipe courtesy of my wonderful husband. Matt has been making this salsa for years and learned it from a friend who comes from Mexico. He makes it once a month along with his red salsa recipe that is super easy and delicious as well. We enjoy this salsa with quesadillas, tacos, and as a dip for vegetables. I love to use it as a no-oil dressing on my salad. We made a corn salad this past sunday with some mashed pinto beans heated up in a skillet with roasted poblanos and onions. I layered the beans and corn salad over a bed of romaine lettuce and topped it with salsa verde. Fresh, healthy and fully satisfying. You didn’t really think I ate those chips up there with it, did you? And don’t worry, I will share all these recipes. =)

This is a kid-friendly recipe in our house, as long as it’s not spicy. =) I don’t know about your kids, but mine love to dip and I always give them healthy choices like this one and they absolutely love it.

We usually add some fresh avocado to the mix for some healthy fats in there as well and it makes the salsa creamier. You can easily adjust the spice level for this salsa on your own, just add a small amount of the jalapeno, taste and adjust by adding some more. Matt boils these for one minute, but you don’t have too, it’s great either way.

This is a perfect salsa to add to a nacho bar if you are planning on having one for your next party – which is perfect to have at a Super Bowl Party!

Printable Version

Salsa Verde

Yield: 2 cups

Ingredients:

15 whole peeled tomatillos

1/2 medium sweet onion, chopped

1-2 cloves garlic, chopped

1 jalapeno, stemmed, 1/2 seeded and cut up (remove all seeds or add the all depending on desired spice level)

1 lime, juiced

1 cup fresh cilantro

Directions:

Bring a medium pot of water to a boil. Add tomatillos and boil for one minute. Remove from heat and drain. In a food processor or blender, combine all ingredients and blend until combined. Chill in the refrigerator for 1-2 hours.

Enjoy.

What’s your favorite mexican salsa and how do you enjoy it?

For all you wonderful people stopping by to check out this post, could you please take a minute a give me some voting love. I was recently nominated for Circle of Moms: Top 25 Vegan & Vegetarian Moms- 2012 Contest. I’m currently holding the #2 spot and would love to continue to remain in one of the top spots. I’m so grateful for everyone that has been voting for me, I’m overwhelmed that I even have so many votes. It only takes a second and requires no registration, it’s completely anonymous. =) All you have to do is follow this link HERE scroll until you see me, Virtually Vegan Mama and click the orange vote button to the right – voilà! Easy peasy. 😉

Thank you!

Please leave a comment, I would love to hear from you all. =)

xoxo,

Jen

Vegan Spinach Dip

November 11, 2011 By Jennifer

Who doesn’t love spinach dip? It’s the perfect appetizer for any occasion, any time of year. Served with crudités of choice it’s abundant in antioxidants and sure to please any palate.

Vegan Spinach Dip

Author: Jennifer Strohmeyer - Virtually Vegan Mama

Recipe type: Appetizer

Ingredients

1 (16 oz) package frozen chopped spinach, thawed and squeezed dried
½ cup shredded carrots
1 (12 oz) container Tofutti Sour Supreme Non-Hydrogenated
1 cup Earth Balance Mindful Mayo
1 (8 oz) can water chestnuts, drained and chopped
1 tbsp dried minced onion
1 tbsp Mrs. Dash Salt-free Lemon Pepper Seasoning
½ tsp garlic granules
½ tsp celery seed
3 green onions, chopped
Crudités (vegetables of choice)

Instructions

Combine all ingredients and chill in refrigerator for two hours. Serve with crudités.

Is this the shortest blog post ever? Why, yes it is! This dip just rocks, what more can I say about it? 😉

This recipe was originally featured over at One Green Planet and is on Earth Balances Top Vegan Recipes List of 2013.

xoxo,

Jen

Baked Cinnamon-Spiced Sweet Potato Fries with Apple Date Butter Dipping Sauce

October 19, 2011 By Jennifer

Sweet potato fries anyone? How about Baked Cinnamon-Spiced Sweet Potato Fries with Apple Date Butter Dipping Sauce? Yeah, it’s a mouthful, but this is the perfect fall-flavored healthy treat to serve up to your family and friends.

So easy to make and so full of flavor. Get ready to enjoy sweet potato fries that are naturally sweet, fall-spiced, light and healthy. Loaded with carotenoids, vitamin C, potassium, and fiber. You won’t feel guilty indulging with these fries knowing you are giving your body the powerful nutrients it needs.

Did I mention my kids devoured these? Oh, I will make a double batch next time for sure. =)

Simply cut the fries into 1/2 inch wide strips like so. Mine where *almost* all the same size, maybe you can do better. I would like to try my Mandoline slicer but I’m deathly afraid of it ever since I sliced my finger – *ouch* – I need to order a protective glove because it juliennes veggies so perfectly.

Mix in your cinnamon and clementine juice.

Place on a parchment-lined baking tray.

Bake AND broil for the perfect, crispy, and delicious sweet potato fries. =) Baking alone didn’t do the trick, so throwing under the broiler gets them nice and crispy because who wants soggy fries? Not me!

Printable Recipe

Baked Cinnamon-Spiced Sweet Potato Fries with Apple Date Butter Dipping Sauce

Yield: 4-6 servings

Ingredients:

1-2 large sweet potatoes, peeled and sliced into 1/2 inch wide strips

¼ tsp cinnamon

1 Clementine, juiced

Apple Date Butter for dipping

Directions:

Preheat oven to 450 degrees F.

In a large bowl, toss sweet potato strips with cinnamon and clementine juice to coat evenly.

Spread potatoes in a single layer on a parchment lined baking tray.

Bake on middle shelf in oven for 20 minutes.

Broil on top rack in the oven for 3-5 minutes per side. Flip fries every couple of minutes to make sure fries brown and crisp evenly. Keep a close on these so they don’t burn.

Cool slightly and serve with Apple Date Butter Dipping Sauce. You can warm the butter or serve it chilled, either way is delish.

What’s your favorite way to eat sweet potatoes? Tell us in the comments or join the conversation on Twitter at #cookingwith.

Fall Fest is a season long franchise where Food Network editors team up with blogs to share tips and recipes about seasonal produce.
Here are some more potato links for you to check out for ideas and inspiration.

Taste With The Eyes: Poached Salmon, Lobster Mash, Lentil Gumbo “Gravy”

And Love It Too: Twice Baked Potato – Paleo Style

What’s Gaby Cooking: Smashed Potatoes

From My Corner of Saratoga: Potato Canapes

Napa Farmhouse 1885: Chorizo and Potato Tacos

Cooking Channel: Cozy Up With In Season Potatoes

FN Dish: Best Potato Casserole Recipes

Cooking With Elise: The Irish Boxty

CIA Dropout: Potato and Leek Soup

The Sensitive Epicure: Potatoes Anna With Fresh Thyme and Truffle Salt

Glory Foods: Chicken Smashed Potatoes

Daily*Dishin: Creamy Loaded Potato Casserole

Fall Fest: Slow Cooker Apple Date Butter

October 5, 2011 By Jennifer

It’s Fall and what a wonderful time it is. The spectacular fall weather has arrived with all its amazing colors and smells – this is hands-down my favorite time of year. It’s also apple season, where I can enjoy apple picking with the kids, cooking and baking with this healthy and delicious fruit. I’ll tell you something about myself you didn’t know – I can’t eat raw apples. I know, isn’t that just terrible. I have a slight allergy to certain raw fruits and vegetables that make my mouth and throat itch out of control. It’s drives me crazy because all I ever want to do is bite into a fresh, crispy apple. However, I can enjoy apples if they are slightly cooked, so don’t feel too bad for me. 😉

Apple butter, a delicious fall treat that my family and I always enjoy. It’s fun to spread on a piece of toast, on pancakes, or use it in baked goods. I made delicious red beans with apples and cinnamon last night for dinner and threw some apple butter in – it was outrageous! Don’t worry, I’ll post this for you next week. I have to make it again today because it was so good and there are no leftovers, so I’ll make sure to write down the recipe.

I’ve always wanted to make apple butter and found out by looking at several recipes online that it is not as healthy as I thought it was. Some recipes called for 2 cups of sugar – yes, 2 CUPS OF SUGAR! Apples are naturally sweet, so why do you even need all this sugar? So, what I did was pull a few recipes online for the basic measurements like how many apples do I need and cooking times. I thought making an Apple Date Butter would be a good idea because I love dates – as you all know – as a healthy alternative to sugar because of its taste and nutritional benefits. I am glad I did this because I’m really happy with the resulting flavors. This Apple Date Butter is naturally sweet with hints of cinnamon, cloves and vanilla.

I borrowed this nifty apple/peeler/corer from my sister-in-law and was so excited to use it. I thought it would save me time and be lots of fun for the kids to use because they love to help.

Have you ever used one of these? It was really cool for like five apples until it stopped working. Either I was doing something seriously wrong, or it’s just been used too many times and is broken – I’m going with broken. Oh well, back to regular peeling, coring and slicing.

After all your apples are sliced, just throw it all into a slow cooker with remaining ingredients and give it a good stir. Now cover and let cook for many hours until it’s a dark brown, gooey deliciousness. We made this on a Sunday and just felt so relaxed hanging out and enjoying the wonderful fall aromas that filled the house.

Where’s the reduced slow cooker picture you may be thinking? This was done way past my bedtime, so I just canned the finished apple date butter and went to bed, forgetting all about another picture. *YAWN*

Some changes I would make to this recipe would be to reduce the amount of dates by half or increase the amount of apples. If you don’t want to add the dates at all, just use 2 cups of unsweetened apple juice – preferably fresh – instead. However, I thought I would end up with at least 4 pints, but only ended up with 2 1/2 pints. I have plenty, but with the amount of time it took to cook, I would have liked some more to give away and freeze. Oh well, I’m still thrilled with the results, it came out fantastic.

Printable Recipe

Slow Cooker Apple Date Butter

Cook time: 9-11 hours

Yield: 2 ½ pints

Ingredients:

5 ½ pounds apples, peeled, cored and sliced

1 cup chopped dates, pitted

1 cup unsweetened apple juice, fresh is best

1 cup water

¼ cup apple cider vinegar

2 tsp ground cinnamon

¼ tsp ground cloves

1 tbsp pure vanilla extract

Directions:

Fill slow cooker with peeled, cored and sliced apples. Add the remaining ingredients and stir until combined.

Cover and cook on low setting for 9-11 hours or until the butter is a thick, dark brown, spreadable consistency. Stir occasionally.

If there is too much liquid, remove lid and cook on high until thickened. Keep an eye on it and stir it
occasionally to prevent burning (this all depends on your slow cooker). You can also transfer to a pot and heat on the stove until it reduces if the slow cooker isn’t doing its job.

Transfer to canning jars and store in the refrigerator or freeze.

Enjoy!

Does anyone have an apple or fruit allergy similar to mine?

Have you ever made apple butter before?

What’s your favorite way to enjoy apples?

For more great recipes using apples, check out the following links.

CIA Dropout: Apple-Roasted Duck

Cooking Channel: Add Apples to Your Salad

The Cultural Dish: Apple Cider Martini

And Love It Too: Fried Apples (Gluten-Free, Dairy-Free, Soy-Free and Vegan)

From My Corner of Saratoga: Easy Skillet Apple Pie (A Southern Living Recipe Reviewed)

Haute Apple Pie: Baked Apple Pancake

Big Girls Small Kitchen: Apple Pancakes

What’s Gaby Cooking: Apple Cake

FN Dish: Savory Apple Recipes

Napa Farmhouse 1885: Roasted Apple and Caramelized Onion Soup

Zaika Zabardast: Chocolate Apple Pie Breakfast Pop Tarts

The Sensitive Epicure: Pan Fried Apple Rings (Gluten-Free)

Glory Foods: Caramel Apple Upside Down Cupcakes

Daily*Dishin: Apple, Bacon, Feta Salad With Maple Vinaigrette

Dishin & Dishes: Old Fashioned Apple Crisp

Cooking With Elise: Wholegrain Apple Oat Pancakes

Dishin & Dishes: Old Fashioned Apple Crisp

Cooking With Elise: Wholegrain Apple Oat Pancakes

October is #applelovemonth!

Please join in on the #applelove fun by linking up any apple recipe from the month of October 2011. Don’t forget to link
back to this post, so that your readers know to come stop by the #applelove event! The twitter hashtag is #applelove :).

Asian Baked Tofu

September 23, 2011 By Jennifer

Occasionally I enjoy eating tofu – I REALLY have to be in the mood for it though – and I only like it marinated and baked until it’s super crispy and firm. Tofu sauces – BLECH – tofu desserts – DOUBLE BLECH BLECH – maybe I will experiment with desserts again, but for now here is my favorite way to enjoy tofu.

This is my go-to marinade for baking tofu because I love to have it in a stir-fry with whatever vegetables I have on hand over some rice noodles or brown rice. This is also great thrown in a salad with a nice spicy peanut dressing or served with a dipping sauce. Go ahead, just eat it straight out of the oven, allowing it to cool slighty so you don’t burn your little tongue of course. =) My family gobbles it up right away after I take it out of the oven before I can even make my beloved stir-fry – so make a double portion if you think this might happen at your house. It actually doesn’t seem like that much tofu anyway after it’s baked, so make the double batch and eat it all the ways I suggested because you are going to love this recipe.

I don’t press my tofu, but I guess you can if you want. Pressing tofu allows it to soak up more flavor. I’ve found by marinating my tofu overnight it soaks up plenty of flavor, so I skip the pressing part. I bake it at a high enough temp and long enough that it is the perfect texture for me – crispy, crispy, crispy!

Printable Recipe

Asian Baked Tofu

Yield: 4 servings

Ingredients:

1 (14) oz container extra firm tofu

2 tbsp Bragg Liquid Amino

1/3 cup brown rice vinegar

½ lime, juiced

1 tsp ground ginger

1 tsp garlic powder

1 tbsp date syrup, Organics are for Everyone, or maple syrup (optional)

3/4 cup vegetable stock

Pinch black pepper

Directions:

Cut tofu into equal sized cubes or desired shape of choice. Set aside.

In a medium-sized bowl, whisk together Braggs, brown rice vinegar, lime juice, ginger, garlic, date syrup, vegetable stock and black pepper.

Transfer tofu cubes to a casserole dish and pour marinade over tofu. Let marinate in the refrigerator overnight, turning once halfway through.

Preheat oven to 400 degrees F. Lightly spray a non-stick baking
tray with cooking spray. You can also line a baking tray with parchment or a
baking mat.

Bake tofu for 30-40 minutes, turning once.

Enjoy!

What are some of your favorite ways to eat tofu?

Do you have a must try recipe using tofu in a sauce or dessert?

Summer Fest: Fresh Cherry and Almond Scones – Vegan and Sugar Free

August 2, 2011 By Jennifer

This week for FNdish season long Summer Fest 2011 garden party, we are featuring cherries. Cherries not only boast a distinctive flavor – ranging from sweet to tart – but this high-antioxidant fruit will help reduce inflammation, pain and may help you get a good night’s sleep. You can check out a great article on the health benefits of cherries.

Scones make a wonderful summer treat to enjoy outside while hosting an afternoon tea party. Fresh instead of dried cherries make these scones pop with flavor. Prepare to savor the crunchy, slightly sweet outside that is complimented with a spring flavor that is light and soft on the inside. Break off a bite-sized piece of this scone and spread some fresh fruit preserves or some vegan butter on it. Or enjoy these scones plain – like I did – they are so delcious they don’t need anything at all.

These scones are nutrient-rich and good-for you. They are made with whole-wheat pastry flour and get their sweetness from the fresh cherries and date sugar. I also used a small amount of Earth Balance Organic Cocount Spread and was blown away by the results. The folks over at Earth Balance gave me a coupon to try it out. The coconut spread is rich, creamy and helped make these scones super moist and fluffly on the inside. I highly recommed trying it out if you get a chance. It’s also lactose-free, soy free, gluten-free, organic, vegan, made without genetically modified ingredients and packed with medium-chain fatty acids. Perfect! You can make these scones gluten-free by just substituing the whole-wheal pastry flour with your gluten-free flour of choice.

Enjoy!

What’s your favorite way to eat and enjoy cherries?

Fresh Cherry and Almond Scones

Yield: Makes 8 scones

Ingredients:

2 cups whole-wheat pastry flour

1/4 cup date sugar, I use Aunt Patty’s

2 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

4 tbsp Earth Balance Coconut Spread

1/4 cup raw almonds, chopped

1/2 cup fresh cherries, chopped

3/4 cup plain dairy-free yogurt

1 tsp almond extract

1 tsp pure vanilla extract

2 tbsp flaxseed meal, mixed with 6 tbsp warm water (to replace two eggs)

1 tbsp date sugar for topping

1/2 tsp cinnamon for topping

Directions:

Preheat oven to 425 degress F. Line a baking tray with a non-stick baking mat or parchment paper.

Stir together flaxseed meal and warm water in a small bowl. Allow to stand for five minutes or until thickened and gooey like an egg.

In a large bowl, sift together flour, baking powder, baking soda and cinnamon.

In a small bowl, stir together yogurt, almond extract and almond extract.

Add dry ingredient to food processor. Add coconut spread, flaxseed meal mixture and yogurt and pulse until just combined.

Transfer back to large mixing bowl and gently fold in chopped cherries and almonds.

Transfer dough to lightly floured work surface and form into a 3/4 inch thick rectangle. Using a sharp knife, cut into 8 egual wedges.

Place scones on baking sheet. Mix date sugar and cinnamon together and sprinkle over tops of scones.

Bake for 12-15 minutes or until lightly brown and toothpick inserted in the center comes out clean. These scones are best eaten the day they are made.

Summer Fest is a season long event where Food Network Editors team up with blogs to share tips and recipes about seasonal produce. During Summer Fest, we celebrate the season’s bounty of fresh fruit and veggies. For more inspired dishes cooking with cucumbers, be sure to check out all these great sites that are participating in Summer Fest this week.

What’s Gaby Cooking: Cherry Chocolate Truffle Ice Cream

Big Girls Small Kitchen: Cherry Cornmeal Cake

Cooking With Elise: Roasted Cherries with Lavender and Almond Panna Cotta

Daydreamer Desserts: Cherry Crumble Cake

Ingredient Challenge Monday: Black Forest Ice Cream Done Two Ways

Spices and Aroma: Dilkush with Cherries

And Love It Too: Cherry-Pecan Chicken Salad

FN Dish: The Ultimate Cherry Pie

Daily*Dishin: Simple French Cherry Clafouti

Glory Foods: Collard Greens and Cherry Reduction

Chez Us: Gluten-Free Cherry Clafoutis

Food for 7 Stages of Life: South Indian Hot and Sour Soup

Virtually Homemade: Dark Chocolate Cherry Kuchen

In Jennie’s Kitchen: Cherry Conserves

The Sensitive Epicure: Gluten-Free Cherry Almond Clafouti

Cooking Channel: Very Cherry Sangria

Napa Farmhouse 1885: Cherry Balsamic Vinegar

Zaika Zabardast: Balsamic Cherry and Peach Crisp

Mooshu Jenne: Rainier Cherry Panna Cotta

Food2: A Very Cherry Recipe Round-Up

CIA Dropout: Italian Cherry Cake

Sweet Life Bake: Honey-Tequila Pickled Cherries

Cooking With Books: Cherry Cooler

Recipe Girl: Cherry Limeade Pound Cake

Summer Fest Fire-Roasted Tomato and Cucumber Gazpacho

July 19, 2011 By Jennifer

I don’t know about you, but we are having a heat wave here in New Jersey right now. I need something refreshingly cold and delicious to feed my family and keep us cool during these hot summer months. The trip to our local farmer’s market this past weekend left me with some cucumbers and of course, beautiful and juicy jersey tomatoes. What better way to use these fresh veggies than to make the perfect summertime gazpacho soup.

Traditionally, Gazpacho is made with uncooked vegetables, but I couldn’t resist grilling the tomatoes and roasting some peppers for some fire-roasted goodness. Add some other fresh diced vegetables to this like celery or corn. I also added some fresh diced mango because my kids love fruit and that was the perfect addition.

This is my version of this classic Spanish soup.

Enjoy!

This recipe is adapted from The Barefoot Contessa.

Summer Fest Fire-Roasted Tomato and Cucumber Gazpacho

Yield: 4-6 servings

Ingredients:

4 medium tomatoes, sliced and grilled

4 plum tomatoes, sliced and grilled

1 cup roasted red pepper, diced

1 cup roasted poblano pepper, diced

2 cups cucumber, diced

1 cup red onion, diced

2-3 cloves garlic, minced

2 limes, 1 juiced and 1 sliced

¼ cup white wine vinegar

1 ½ tsp ground coriander

1 ½ tsp ground cumin

¼ cup cilantro, minced

1 jalapeno, seeded and minced (optional)

Directions:

Roast peppers over a gas flame on your stove, turning with tongs until skin is evenly charred. Transfer to plate and allow to cool. Peel the charred skin by hand. Once peeled cut away the stems, seeds and veins.

Brush tomatoes with 1 tsp of olive oil. Place the tomatoes on grill and cook 5-7 minutes on each side, or until slightly charred. Remove from heat and set aside.

Add grilled tomatoes, ½ cup diced cucumber, ½ cup roasted red pepper, ½ cup roasted poblano pepper, garlic, coriander, cumin, cilantro, juice of 1 lime and red wine vinegar to cuisinart or blender. Puree until smooth.

Transfer to a bowl and mix in remaining ingredients. Season with fresh black pepper and chill in the refrigerator minimum 4 hours to allow the flavors to combine. The colder the better with this soup. To serve garnish with fresh minced cilantro and serve with lime wedges.

I would definitely make this next time with fresh tomato juice instead of canned. I am making it again very soon, so watch for the update. I don’t know why I used canned in the first place when I am surrounded by so many gorgeous tomatoes!

*I have updated this recipe and removed canned tomato juice – it was keeing me up at night and giving me nightmares! 😉

Summer Fest is a season long event where Food Network Editors team up with blogs to share tips and recipes about seasonal produce. During Summer Fest, we celebrate the season’s bounty of fresh fruit and veggies. This week we are sharing recipes using cucumbers. For more inspired dishes cooking with cucumbers, be sure to check out all these great sites that are participating in Summer Fest this week.

Pinch My Salt: Chilled Cucumber, Kefir and Avocado Soup

What’s Gaby Cooking: Cucumber-Basil Gimlet

In Jennie’s Kitchen: Radish-Cucumber Crostini

Big Girl Small Kitchen: Spicy Cucumber Salad with Shallot, Ginger and Mint

Grecian Kitchen: Summer Cucumber Salad

And Love It Too: Cucumber, Mint and Watermelon Salad

Napa Farmhouse 1885: Cucumbers Coolers with Agave Simple Syrup

Cooking With My Kid: Cucumber Limeade

FN Dish: Summer Fest: Cucumber Recipes

CIA Dropout: Relishing Cucumbers

Healthy Eats: Cool Cucumber Soup

Food for 7 Stages of Life: Cucumber Cherry Salsa

Cooking With Elise: Green Tea Cucumber Pops

Glory Foods: Cucumber and Shrimp Boat

Food2: When Life Gives You Cucumbers, Make a Cucumber Cocktail

Cooking Channel: Cucumbers Stuffed with Crab-Mango Salad

Recipe Girl: Bread and Butter Pickles

Taste With the Eyes: Spicy Pickled Cucumbers with Wakame and Garlic Blossoms

Virtually Homemade: Cold Thai Cucumber-Mint Soup

Add a Pinch: Cucumber Tea Sandwiches

The Cultural Dish: Ahi Tuna with Cucumber Sauce and Salad

Daily*Dishin: Cool n’ Zesty Cukes: 7 Minute Summer in a Jar

Daydreamer Desserts: Cubanita Margarita

Purple Cook: Cucumber Gazpacho with Indian Flavored Shrimp Relish

Indian Simmer: Cucumber at its Best with Chaat Masala

Big Apple Nosh: Quick and Easy Homemade Pickles

Sweet Life Bake: Agua de Pepino

The Sensitive Epicure: Tzatziki with Grilled Gluten-Free Pitas and Fresh Cucumbers and Peppers

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Baked Eggplant Fries with Lemon Dill Dipping Sauce

June 14, 2011 By Jennifer

My children love french fries, what kid doesn’t? Okay, and I confess so do the adults around our house. I prefer to make mine at home so I can make sure they are not deep fried in unhealthy oils and loaded with sodium.

I have been dreaming about making these eggplant fries for a couple of weeks now. I have had zucchini fries at restaurants in the past and considered making that – I will definitely be trying those out since these came out perfect. If you have had zucchini fries at a restaurant you know that they are deep fried and definitely not healthy. I hate to think all the nutritional benefits of vegetables are just destroyed by deep-frying and dumping huge amounts of salt on them. I personally don’t think that even tastes good anymore. I want to taste my food and not salt, butter, or oil – how about you?

I love eggplant because it is downright delicious and it’s such a versatile vegetable that can be cooked in so many ways. It is also an important antioxidant vegetable that makes a wonderful addition to your diet. It is loaded with vitamin A, B, C folate and minerals like potassium. It is rich in dietary fiber, contains no fat and is low in calories. How perfect, right?

I did a quick search for eggplant fries to see what delicious recipes were out there. Most were deep fried like I thought they would be, but I did find a great one at Dianne’s Dishes. I used her method for cutting the fries because I definitely needed a visual on that – check it out. Thank you Dianne for this and for my recipe inspiration.

Baked Eggplant Fries with Lemon Dill Dipping Sauce

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Author: Virtually Vegan Mama

Recipe type: Appetizer, Side

Serves: 6

Ingredients

For fries:
1 eggplant, cut into strips
⅓ cup unsweetened plain soy yogurt
1 tbsp. dried parsley
¼ tsp. garlic powder
¼ tsp. paprika
¼ tsp. ground cumin
¼ tsp. onion powder
2 tbsp. fresh lemon juice
2 tbsp. apple cider vinegar
2 cups whole-wheat seasoned breadcrumbs
For dip:
1 cup unsweetened plain soy yogurt
1 tsp. dill
2 cloves garlic, minced
2 tbsp. lemon juice
Fresh black pepper to taste

Instructions

For fries:
Preheat oven to 450 degrees. Line two large baking sheets with a non-stick baking mat or parchment paper. Cut the top and bottom off of your eggplant. Cut the eggplant in half lengthwise and then into quarters. Next, cut the eggplant quarters into slices roughly ¼ in. thick. Now cut the eggplant slices into strips roughly the size of French fries. Combine yogurt, parsley, garlic powder, paprika, ground cumin, onion powder, lemon juice, and apple cider vinegar in a large bowl. Toss eggplant fries in soy yogurt mixture, coating evenly. Place breadcrumbs on a plate and lightly coat eggplant fries with breadcrumbs. Spread out evenly on trays making sure they don’t touch. Bake in preheated oven for 10-15 minutes or until golden brown and crispy. Turn halfway during baking to brown evenly. Serve immediately with lemon dill dipping sauce.
For dip:
Combine all ingredients in a medium-sized bowl. Place in the refrigerator for a minimum of 1 hour to chill and allow flavors to combine.

Notes

Without dip: 141 calories, 4.7 grams sugar, 1.3 grams fat, 28.3 grams carbohydrates, 5.9 grams protein For dip: You can add cut up cucumber to this to make it traditional Tzatziki Sauce.

Here’s a great review of Baked Eggplant Fries done by Healthy Girl’s Kitchen check it out!

Have you tries Baked Eggplant Fries before, what do you think?