Tag: vegan

Grilled Romaine Salad with Sundried Tomato Vinaigrette

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Grilled lettuce and greens might seem a little out of the ordinary if you’ve never done it before, but trust me, it’s the best way to enjoy salad in the summer. I’ve done a Grilled Caesar Salad before, which is what got me started with this salad-on-the-grill kick. The vinaigrette can be made in advance, and makes about double what you need; store the leftovers in a covered jar in the refrigerator for up to a week.

Grilled Romaine with Sundried Tomato Vin

Grilled Romaine Salad with Sundried Tomato Vinaigrette

For the salad
1/4 cup good quality extra-virgin olive oil, preferably medium intensity
1 large red onion, cut into 1-inch rings
4 roma tomatoes, halved length-wise
2 romaine hearts, halved length-wise
Fine sea or Himalayan salt
Freshly ground black pepper
1/3 cup (80mL) pitted kalamata olives, coarsely chopped
1 tablespoon (15mL) capers

For the dressing
1/4 cup thinly sliced sundried tomatoes (not oil-packed)
Boiling water for tomatoes
1/4 cup (60mL) good quality, low acid traditional balsamic vinegar
1 clove garlic, finely grated
1/4 cup (60mL) good quality extra-virgin olive oil, preferably medium intensity

To make the salad, brush olive oil on the cut sides of the onion, tomato and romaine hearts. Sprinkle with salt and pepper.

Heat the grill to medium high heat. Put the red onion, tomatoes, and romaine on the grill. Cook for about 5 minutes per side, keeping a close eye and checking the underside of each one to ensure it is grilled, but not charring.

Remove from heat. Put the vegetables on a serving platter. Sprinkle with olives and capers. Let sit while making the dressing.

Put the sundried tomatoes in a small bowl. Cover with the boiling water and let sit for about 5 minutes, until softened. Drain, then finely chop. Put that tomatoes back in the bowl and add the balsamic vinegar and garlic. Mix to combine. Add the oil in a stream, mixing constantly, to emulsify the mixture. Pour over the salad ingredients. Serve immediately.

Strawberry Almond Chocolate Chip Biscotti

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This is the first time I’ve used fresh fruit (other than applesauce) in biscotti, and, the infusion of strawberry flavor is so, so good. Cooking down the strawberries to a thick, jam-like mixture worked perfectly, and it is always a good match for toasted almonds and sweet chocolate chips.

strawberry chocolate chip almond biscotti

Strawberry Almond Chocolate Chip Biscotti

1 cup chopped strawberries
1 tablespoon water
1 tablespoon ground flaxseed
3/4 cup plus 2 tablespoons sorghum flour
1/2 cup arrowroot flour
1/4 cup quinoa flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teapsoon fine sea or Himalayan salt
1/2 cup unrefined sugar
2 tablespoons coconut oil, softened
1 teaspoon vanilla extract
1/2 cup toasted almonds
1/4 cup mini chocolate chips

Put the strawberries and water in a small saucepan, bring to medium heat, then cook, mashing with a fork as they get soft, for about 20 minutes. The mixture should be thick like jam. Transfer the mixture to a small food processor or blender and puree until smooth. You want 1/2 cup (120mL) total. If it is more than 1/2 cup, continue cooking on medium heat until 1/2 cup is reached. Stir in the flaxseed and let cool to room temperature.

Preheat the oven to 325F. Line a baking sheet with parchment paper.

Put the sorghum flour, arrowroot flour, quinoa flour, xanthan gum, baking powder, and salt in a small bowl. Whisk until combined. Put the sugar, coconut oil, and vanilla extract in a stand mixer. Beat until smooth and well combined. Add the strawberry mixture. Beat until combined. Turn the mixer to low speed. Gradually add the flour mixture to the sugar mixture, beating until well mixed. The dough will be stiff. Use your hands to knead in the almonds and chocolate chips.

Transfer the dough to the baking sheet. Using lightly floured hands, form it into two logs, each about 8 x 3-inches. Bake for 25 minutes, until firm to the touch but not hard. Let cool on the baking sheet for 10 minutes.

Decrease the oven to 300F. Cut each log into 3/4-inch slices using a sharp knife—do not saw. Remove the parchment paper from the baking sheet. Put the slices on one side, cut-side down, and bake for 10 minutes. Turn the slices onto the other side and bake for 5 to 10 minutes, until toasted and firm. Transfer to a cooling rack to cool completely. The biscotti will continue to harden after they have cooled.

Roasted Asparagus with Pickled Onions

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These pickled onions are delicious with the roasted asparagus, but consider saving the leftovers for atop your favorite veggie burger—the best excuse to fire up the grill.

asparagus with onions

Roasted Asparagus with Pickled Onions

For the onions:
2 cups (480mL) cider vinegar
1/4 cup (60mL) unrefined cane sugar
1 1/2 teaspoons (8mL) fine sea salt
1 red onion, thinly sliced

For the asparagus:
1 pound (454g/16oz) asparagus, ends trimmed
2 tablespoons (30mL) mild extra-virgin olive oil
Sea or Himalayan salt to taste
Freshly ground pepper to taste

Put the cider vinegar, sugar, and salt in a glass bowl. Whisk until the sugar and salt has dissolved. Add the red onion, making sure it is completely covered. Cover and refrigerate for 24 hours.

Before serving, preheat the oven to 425 degrees F. Toss the asparagus with the olive oil, and place on a baking sheet in a single layer. Sprinkle with salt and pepper. Roast for 12 to 15 minutes, shaking the pan mid-way, until tender crisp and browned. Serve warm with the pickled onions.