German Potato Salad

German Potato Salad

The German Potato Salad recipes of Northern Germany are dressed with a mayo dressing rather than the typical vinegar and oil dressing.
Ingredients:
800 g potatoes 28 oz- waxy potatoes are best
1 white onion about 120 gr /4 oz
fresh dill about 20 g / 1 oz
100 g pickled gherkins 3.5 oz
3 eggs medium size and hard boiled
1 tablespoon white vinegar
1 teaspoon white sugar
2 teaspoon mustard try using German mustard, if not Dijon mustard 

   will do.
180 ml vegetable stock (affiliate link)/ vegetable broth 6 fl oz, ½ cup +

   3 tablespoons 
120 g mayonnaise 4.2 oz, ½ cup
3 tablespoon yogurt

Directions:
Place the potatoes in a pot of water with some salt and bring to a boil. Boil until the potatoes are soft, which takes approximately 20 minutes.

In the meantime you can hard boil the eggs, which should take between 8-10 minutes. Leave to cool completely before using.
Prepare the stock/broth.

Peel the onion and chop up into cubes. Fry the onions on a low heat for approximatly 10 minutes. 

Stir in the mustard and vinegar with the broth until combined. 

Chop the dill finely and cube the pickled gherkins. Peel the eggs and slice into cubes. 

Once the potatoes are boiled, peel them and then slice them into bitesize pieces. 

While the potatoes are still warm, place them in a large salad bowl and pour over the still-warm stock/broth mixture. Stir and season with salt and pepper to taste.

Add the gherkins and eggs and leave the rest for approximately 2 hours. You can leave it in the fridge or leave to rest at room temperature. 

Before serving add the mayonnaise and yoghurt to the salad. Lastly add in the dill and mix into the salad.

Celery, Chicken, Chive & Bean Salad

Celery, Chicken, Chive & Bean Salad

For the longest time I didn’t think I liked bean salads, and then I tried one made with soft navy and edamame beans. Now I love them, and I think you’ll love this lemony, colourful version, too. The chicken breast is brined overnight, so begin a day ahead; otherwise it’s all very easy, super-satisfying stuff that can be eaten as a main. If you have chives growing in your yard, use the flowers as a tasty garnish.

Ingredients:

1½ cups (375 mL) buttermilk

½ white onion, thinly sliced

1 tsp (5 mL) celery salt

½ tsp (2 mL) coarsely ground black pepper

4 stalks celery, divided

2 boneless skinless chicken breasts, about 1 lb. (500g) total weight

⅓ cup (80 mL) olive oil

¼ cup (60 mL) lemon juice

1 tbsp (15 mL) lemon zest

1 clove garlic, finely chopped

1 tsp (5 mL) salt

1 can (398 mL) navy beans, drained and rinsed

2 cups (500 mL) shelled soy beans (edamame), cooked according to package directions

½ cup (125 mL) finely chopped chives, about 1 bunch

Chive flowers to garnish (optional)

Directions:

In a medium resealable bag, combine buttermilk, onion, celery salt and pepper. Thinly slice 1 stalk of celery and add to bag along with chicken breasts. Seal and massage contents briefly to dissolve salt and coat chicken thoroughly. Refrigerate overnight.

Preheat barbecue to medium and oil grill. Remove chicken from brine, pat dry and cook for 6 to 7 minutes per side, until juices run clear or internal temperature reaches 165°F (74°C). Remove to a board and let rest while preparing remaining ingredients.

In a large serving bowl, whisk together olive oil, lemon juice, lemon zest, garlic and salt. Cut remaining 3 stalks of celery in half lengthwise and thinly slice on the bias; add to bowl along with navy and soy beans. Sprinkle chives over. Slice chicken into bite-sized pieces, add to salad and gently toss to combine.

If using chive flowers, separate individual flowers from 4 or 5 ball-shaped heads and sprinkle over salad before serving.  Serves 4

Meatless Miso Tofu Meatballs

Meatless Miso Tofu Meatballs

The Meatless Miso Tofu Meatballs are Vegan, Grain-Gluten and Refined Sugar Free. Fully packed with nutrients and protein to bring a delicious and balanced plate to your table.

Ingredients:
1/2 cup (50g) walnuts

1/2 cup (50g) gluten free oats

2 Tbsp (10g) gluten free nutritional yeast

1/4 tsp salt

1/4 tsp black pepper
7oz (200g) firm tofu

1 tsp gluten free miso paste

1 Tbsp (7g) ground flaxseeds (combined with 2 Tbsp water)
-
1 tsp sesame oil


1 medium white onion, diced
 

2 garlic cloves,  minced



Glaze:


1 Tbsp gluten free soy sauce


1 Tbsp maple syrup

1 tsp sesame oil


1/2 tsp rice vinegar



Directions:

Place the dry ingredients in a food processor and pulse until crumbly. Add in the tofu, miso and flaxseeds and blend 30 seconds until smooth.


Heat up the sesame oil in a small pan over medium heat and fry the onion and garlic for 3-4 minutes until golden, then add to the mixture. Adjust seasoning if needed.
   

The mixture should be sticky but workable. Roll into 20 little balls and place on a lined baking tray.
  

Either bake the balls for 15 minutes at 180°C/350°F or pan fry them with a bit of oil until golden brown from each side.


Whisk together the glaze and serve on rice or a noodle dish.

Master Recipe For Pot Of Beans

                            

                                                 

                                Pot Of Beans .... Master Recipe
Beans are a great source of protein with a wide variety available.  My favorite source is Rancho Gordo from Napa CA.  Freshness of a dried bean is key as it preserves flavor and reduces cooking time.  Check out Rancho Gordo.com for a peek at the many varieties available and recipes.

Ingredients:
1 tablespoon EVOO
1/2 white onion chopped plus more for garnish
2 garlic cloves, smashed
1 pound uncooked beans, picked over
1 teaspoon dried Mexican Oregano Indio
Salt
4 limes, halved for serving
Fresh cilantro, minced for serving
Fresh Serrano chiles, minced, for serving

Directions:

In a stockpot over a medium heat, warm the olive oil.  Add the onion and garlic and sauté until soft and fragrant, about 5 to 7 minutes.  Add the beans, oregano, and enough water to cover by about 2 inches.

Increase the heat to high and boil for 10 to 15 minutes.  Decreas the heat so that the beans are barely simmering and cook, partially coveredd, until the beans are soft, from 1 to 3 hours.  Add more water

as needed keep the beans fully covered.

Just before the beans are done, season them with salt.  For 1 pound of beans I suggest 1 tablespoon salt.

Ladle the beans and some broth in a bowl.  Serve with limes, diced onion, cilantro, and minced chile.  Serves 6 to 8 .

Recipe of Steve Santos of Rancho Gordo Heirloom Beans.

Refried Pinto Beans ~ Vegan

Refried Pinto Beans

Learn how to make refried beans! This easy recipe works with dried or canned beans. Creamy and flavorful, it's a delicious, healthy side dish.

Ingredients:

2 cups dry pinto beans*
8 cups water, plus more as needed
1 white onion, half cut into wedges, half diced
1 teaspoon ground cumin
¾ teaspoon sea salt, plus more to taste
½ teaspoon dried oregano
Freshly ground black pepper
2 tablespoons avocado oil
2 garlic cloves, chopped
2 tablespoons fresh lime juice, plus more to taste

Directions:
Place the beans in a colander and sort through them to remove and discard any stones or debris. Rinse well.Place a fine mesh strainer over a large bowl. Drain the beans into the strainer, reserving the cooking liquid in the bowl.

Heat the avocado oil in a large skillet over medium heat. Add the diced onion and garlic and cook, stirring occasionally, for 5 minutes, or until soft and translucent. Stir in the beans and reduce the heat to low. Add ½ cup of the bean cooking liquid and use a potato masher to mash the beans until they reach your desired consistency, adding more cooking liquid, ½ cup at a time, as needed (I typically use 1 to 1½ cups). 

For smoother refried beans, blend the beans with an immersion blender or transfer to a food processor and process until smooth. Add the lime juice. Taste and add more salt and lime juice as desired. (I typically add another 1 teaspoon salt and ½ tablespoon lime juice at this point.)

Serve as a side dish or try one of the serving suggestions in the blog post above. Store leftover refried beans in an airtight container in the refrigerator for up to 5 days. They also freeze well.

Notes

*Note: If you prefer to use canned beans, replace the cooked dry beans with 3 (14-ounce) cans pinto beans, drained and rinsed. Add 1 teaspoon ground cumin, ¾ teaspoon sea salt, and ½ teaspoon dried oregano to the skillet with the beans in Step 4. Add water or vegetable broth instead of bean cooking liquid as you mash to your desired consistency. Before serving, season to taste with more salt as needed. 

Refried Pinto Beans

Refried Pinto Beans

Learn how to make refried beans! This easy recipe works with dried or canned beans. Creamy and flavorful, it's a delicious, healthy side dish.

Ingredients:

2 cups dry pinto beans*
8 cups water, plus more as needed
1 white onion, half cut into wedges, half diced
1 teaspoon ground cumin
¾ teaspoon sea salt, plus more to taste
½ teaspoon dried oregano
Freshly ground black pepper
2 tablespoons avocado oil
2 garlic cloves, chopped
2 tablespoons fresh lime juice, plus more to taste

Directions:
Place the beans in a colander and sort through them to remove and discard any stones or debris. Rinse well.Place a fine mesh strainer over a large bowl. Drain the beans into the strainer, reserving the cooking liquid in the bowl.
Heat the avocado oil in a large skillet over medium heat. Add the diced onion and garlic and cook, stirring occasionally, for 5 minutes, or until soft and translucent. Stir in the beans and reduce the heat to low. Add ½ cup of the bean cooking liquid and use a potato masher to mash the beans until they reach your desired consistency, adding more cooking liquid, ½ cup at a time, as needed (I typically use 1 to 1½ cups). For smoother refried beans, blend the beans with an immersion blender or transfer to a food processor and process until smooth. Add the lime juice. Taste and add more salt and lime juice as desired. (I typically add another 1 teaspoon salt and ½ tablespoon lime juice at this point.)

Serve as a side dish or try one of the serving suggestions in the blog post above. Store leftover refried beans in an airtight container in the refrigerator for up to 5 days. They also freeze well.

Notes

*Note: If you prefer to use canned beans, skip Steps 1-3. Replace the cooked dry beans with 3 (14-ounce) cans pinto beans, drained and rinsed. Add 1 teaspoon ground cumin, ¾ teaspoon sea salt, and ½ teaspoon dried oregano to the skillet with the beans in Step 4. Add water or vegetable broth instead of bean cooking liquid as you mash to your desired consistency. Before serving, season to taste with more salt as needed.

Green Beans in Corn Sauce With Pumpkin seeds

Green Beans With Corn and Raw 

Pumpkin Seeds and Tomato Salsa

Ingredients
1/2 cup raw hulled pumpkin seeds
1 1/4 teaspoons kosher salt
1 cup fresh corn kernels from 1 large ear
1 cup water
3 to 4 fresh sprigs epazote or cilantro
3 tablespoons vegetable oil
1 pound green beans trimmed
1/2 cup finely chopped white onion
1 fresh habanero, serrano or jalapeño chile finely chopped
1 garlic clove finely chopped
1 pound ripe tomatoes chopped, or 1 (15-ounce) can crushed tomatoes

Directions:
Heat a small skillet over medium-low heat. Add the pumpkin seeds and toast until they are lightly colored and starting to jump or pop, 4 to 
5 minutes. Transfer to a bowl and let cool.

Transfer the pumpkin seeds to a food processor, add 1⁄4 teaspoon of the salt, and pulse until finely ground. Set aside.

Combine the fresh corn, water, and epazote or cilantro in a blender and puree until smooth.

Heat 2 tablespoons of the oil in a large skillet over medium-high to high heat. Add the green beans, sprinkle with 1⁄2 teaspoon of the salt, and cook for 3 to 4 minutes, stirring occasionally, until they begin to turn brighter green. Pour the pureed corn over the green beans, reduce the heat to medium, and cook for 8 to 10 minutes, stirring often so that the sauce doesn’t stick to the pan, until the beans are tender and the puree has reduced to a creamy, thick sauce.

Meanwhile, heat the remaining tablespoon of oil in a medium saucepan or skillet over medium-high heat. Add the onion and chile and cook until softened and starting to color, 3 to 4 minutes. Add the garlic and cook until translucent, less than a minute. Add the tomatoes and the remaining 1⁄2 teaspoon salt and cook, stirring occasionally, until the tomatoes are softened and pasty, 5 to 8 minutes.

Scrape the beans with the corn sauce onto a platter. Top with the tomato salsa, garnish with the ground pumpkin seeds, and serve.

Cashew e Pepe

Cashew e Pepe

Our spin on a classic pasta dish, this exotic list of ingredients comes together to form a perfectly creamy vegan Cacio e Pepe.

Ingredients
2 cups (480 ml) vegetable stock
1 cup (130 g) roasted cashews
1 garlic clove, peeled
1 small slice white onion, about 2 Tablespoons
3 Tablespoons (24 g) nutritional yeast
2 Tablespoons white miso paste
1 pound (454 g) whole wheat pasta, cooked
1 bunch (15 g) fresh parsley leaves, chopped finely
¾ cup (340 g) roasted mushrooms
½ lemon, juiced
1 teaspoon ground black pepper

Directions
Place the stock, cashews, garlic clove, onion, nutritional yeast, and miso paste into the Vitamix container and secure the lid.
Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds, or select Hot Soups program and allow the machine to complete the programmed cycle.

In a large bowl, combine the cooked pasta and mushrooms, parsley, lemon juice, black pepper, and blended sauce. Stir well to incorporate, and serve after a moment or two when sauce begins to thicken.

Chef's Notes
Miso and nutritional yeast add a fermented flavor that replace the flavor of traditional cheese. Whole, unsoaked cashews bring creaminess to the dish, working well with the flavors of onion and garlic and coming together with mushrooms to provide a great plant-based protein boost.
Cacio e Pepe is a traditional pasta dish made with cheese and pepper. We found this simple way of using whole ingredients to create a rich, cheese-like pasta sauce that can be customized to your desire with roasted or steamed vegetables, wilted greens, or other hearty ingredients that balance out the richness of this dish.

 

Chicken And Rice Soup

 

Chicken And Rice Soup

Ingredients:
2 pounds boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil divided
1 medium white onion, diced
1 cup sliced carrots
1/2 cup sliced celery
1 cup white rice
1 tablespoon freshly grated ginger
1 tablespoon minced garlic
8 cups low sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano

1 bay leaf
1 cup heavy cream (optional)
1/4 cup lemon juice

Directions:

Season chicken breasts with salt and pepper. Heat a large soup pot over medium high heat. Add in 1 tablespoon olive oil. Sear chicken breasts in olive oil for 2 minutes per side until golden brown, but not cooked through. Remove from pot and set aside.

Season chicken breasts on both sides with salt and pepper.

Add onion, celery and carrots. Saute and cook until the vegetables are lightly browned, 3 minutes.
Add the garlic, thyme, salt and pepper, saute for 30 seconds.

Add the rice, stir and cook for 2 minutes to toast the grains.

Add the chicken, water, chicken broth, and bay leaf.
Bring the broth to a boil, cover the pot and reduce to a simmer over medium-low heat.

Simmer the soup until the rice is tender and the internal temperature of the chicken reaches 160 to 165ºF (71 to 74ºC), about 20 minutes. Check after 10 minutes, adjusting the heat as needed.

Turn off the heat and remove the bay leaf and chicken from the pot. Once the chicken is cool enough to handle, shred into smaller pieces then add back to the soup.

The rice may absorb water as it sits, add more chicken broth if needed. Taste the soup and season with more salt and pepper as desired.

Serve each bowl topped with chopped parsley.