Cold · Dip · For Entertaining · Gluten Free · Holiday · Recipe · Sides · Vegan · Vegetarian

Easy 5-Ingredient Baba Ganoush

I first made this recipe for a Mediterranean potluck my roommates and I threw.  For this adaptation of the recipe I added way more garlic because we looove garlic over here.  So good with pita or veggies, on a falafel, or just by itself.

Easy 5-Ingredient Baba Ganoush
Prep Time: 45 minutes
Cook Time: 5 minutes

Ingredients
2 medium eggplants
2 lemons, juiced
5 cloves fresh garlic
4 tbsp tahini
1 tsp salt
(Olive Oil, for roasting)

Directions
Cut the eggplant into thin slices (1/4 inch) each and try to keep consistent.  Once both eggplants have been cut, salt each piece, and place in a kitchen strainer in the sink for 15 minutes to drain.

Once drained, pat the eggplant slices dry and place into a a sheet pan with a thin layer of olive oil.  Salt the eggplant, and cook the veggie slices for 20 minutes.  Once the eggplants are soft and brown, take them out of the over, and wrap the slices in tin foil for 10 minutes so the steam stays in the eggplant.

Once cooled, peel the eggplant, and place in the food processor with the rest of the ingredients.  Puree all ingredients together and serve the baba ganoush with pita bread, crackers, or vegetables.

Cold · Dressing · Family Recipes · For Entertaining · Gluten Free · Holiday · Recipe · Salad · Vegetarian

Family Recipe: Creamy Garlic Dressing

 

Another amazing salad dressing recipe from my grandparent’s Supper Club/restaurant in Chicago!  While it is a bit heavier than Aunt’s Ruth’s Amaaaaazing Salad Dressing, it has the ability to transform any salad into something you literally cannot stop eating.  While the original dressing is below, I will probably add a lot more fresh garlic to the dressing next time because a) its called GARLIC dressing, and b) we are insane garlic lovers over here!

Creamy Salad Dressing
Time to Make: 5 minutes

2 cups sour cream

1 cup mayonnaise

1 1/2 tsp salt

1 1/2 tsp sugar

1/2 tsp lemon juice

1/2tsp accent seasoning (*See Note Below!) / Fresh ground pepper

2 large cloves of fresh garlic

Thin with Milk

  

To make the dressing, combine all ingredients into a large quart sized mason jar.  Mash or press the garlic in a garlic press…. and voila!  If the dressing feels a bit thick, add milk to the consistency you like.  Store in refrigerator, and eat at leisure.

*Accent Seasoning – Apparently this is loaded with MSG…. so feel free to omit, use fresh pepper instead.  I’m just copying the family recipe, don’t shoot the messenger 🙂

Cold · Dressing · Family Recipes · Favorite · For Entertaining · Gluten Free · Holiday · Salad

Family Recipe: Aunt Ruth’s Salad Dressing

Probably my favorite of our Family Recipes! My grandparents used to own a restaurant/‘Supper Club’ outside of Chicago during the 60s and 70s- and this recipe always gets passed around in our family cookbooks.  This dressing gets made for every holiday, special occasion, or for when we want to class up a salad.  It is perfectly tangy, sweet, and works with any kind of lettuce, really!  To me, its one of the only things that makes iceberg lettuce worth eating.

Growing up I always though of this recipe as a ‘special occasion’ dressing, as we didn’t make it too often.  Probably because safflower oil was traditionally a bit hard to find in a regular supermarket.  Nowadays its pretty easy to find (even organic!) so thankfully this dressing will be made more and more often!

Aunt Ruth’s Salad Dressing
Time To Prepare: 5 mins

Ingredients:

1/2 cup apple cider vinegar

1/4 cup sugar

1 tsp salt

2 cloves garlic (minced or through a garlic press)

1/2 cup extra vigrin olive oil

1/2 cup safflower oil

Add all the ingredients to a quart sized major jar, and shake before serving!  Thats it 🙂
Dressing should last up to 1 week in the fridge.

Cold · Favorite · For Entertaining · Gluten Free · Holiday · Lunch · Recipe · Salad · Sides · Vegan · Vegetarian

Perfect 3 Bean Salad

I have tried soooo many recipes for 3 Bean Salad, and this one is my absolute favorite hands-down!  I have actually been known to eat this for breakfast it is that good (and then again for lunch… and then again for dinner ha).  This wonderfully tangy and and sweet bean salad is great for a quick lunch or snack, and goes great with a vegan burger, veggie dog, or anything from the BBQ.  And like most marinated salads, the beauty of this is that the longer it sits, the yummier it gets!

I have made a single batch of this and it doesn’t last long, so below is a doubled recipe!  Or rather… the recipe I make on the weekends so I can have it everyday of the week.

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Perfect 3 Bean Salad

Time:

Servings: 10

Ingredients For the Salad:

  • 2 14oz cans of Chickpeas (drained)
  • 2 14oz cans of dark red kidney beans (drained)
  • 2 cups of fresh chopped green beans
  • 1 yellow bell pepper
  • 1 cup of chopped parsley
  • 1/4 cup chopped cilantro
  • 4 green onions
  • 1 tsp red pepper flakes (optional)

 

For the Dressing:

  • 3 lemons, juiced (about a 1/3 cup)
  • 3 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp whole grain mustard (I like the Trader Joes version!)
  • 2 tbsp honey
  • 2 tbsp sweet relish
  • 1 tsp salt
  • 1 tsp fresh ground pepper

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Wash the fresh green beans and place them in a medium pot with 3/4 cups of water.  Place a lid on the brans and steam them for about 6-8 minutes, until they are a bit softer but still have a bit of crunch to them.  Once cooled, cut them into bite sized pieces, I’ve found that 3/4 pieces per bean is perfect!

In a large mixing bowl (See *TIP below) combine the green beans with the chickpeas and kidney beans, drained and rinsed.  Chop the yellow bell pepper into small bite sized pieces, and add.  Finely chop the parsley, cilantro, and green onion and add to the bowl as well.

(TIP: Use your biggest mixing bowl.  No really, the BIGGEST one you have because there are a lot of things going in here, and it needs to be properly mixed!)

In a pint sized mason jar: juice the lemons, and combine with the rest of the dressing ingredients.  Shake, shake, shake until the dressing is a smooth consistency and pour over the bean salad.  Cover the salad and place in the fridge overnight so the dressing soaks into the beans, and everything is perfect.  In the morning, I like to transfer the bean salad in to single-serving sized 8oz or pint sized mason jars I can just throw into my bag and have at work!  For larger storage, quart jars will work too!

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Cold · Dinner · Dressing · Gluten Free · Lunch · Recipe · Salad · Sides · Vegan · Vegetarian

Soba Noodle Salad with Lime Tamari Dressing

I love when I go out to eat somewhere and have something so yummy I think I need to make this myself! This was one of those cases.  I ordered this on a whim from the vegan bakery Wildflour, and started brainstorming immediately on how to translate it to a homemade version I can have anytime.  While I made the below recipe on a rainy spring day, this would be so refreshing in the summer, or perfect for a potluck/picnic.

This should make about 4 servings.  That being said, I didn’t have many leftovers… but I would imagine they only get better a few days later!  Note to self: Next time make a double batch!

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For the Salad:

1 8oz package of soba noodles

1 cup arugula

1/2 cup thinly sliced green cabbage

1/2 cup thinly sliced red cabbage

2 large carrots

1 green onion

1/2 Chopped Parsley (or Cilantro)

For the Dressing

2 tbsp tamari (or soy sauce)

2 tbsp rice wine vinegar

1 tbsp sesame oil

1 1/2 tbsp honey

1 tbsp sriracha (or more/less to taste)

3 cloves garlic

1 lime, juiced

Zest of 1 lime

A few shakes of red pepper flakes

For the Salad

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In a large pot, bring 8 cups of water to a boil.  Once that gets going, place the soba noodles in to cook.  Read the instructions on the package, but I’ve found that cooking 6 or 7 minutes was perfect.  Not too al dente, not too soft.  Once cooked, drain the noodles into a colander in the sink.  Rinse the noodles thoroughly under cold water so they stop cooking.  Once cooled off, set the noodles aside in the fridge and get chopping!

For the cabbage and carrots, I like to cut them into long thin strips so they have the same length as the noodles.  I tried something a lil fancy for the carrots: I use a peeler and sliced them into long flat ribbons.  I then cut them 3-4 time each the long way to make smaller thinner strips of carrot.  While yummy, this was pretty labor intensive, and next time I will probably just use a spiralizer instead.

Finely chop the parsley (stems and all!) and mix in half with the veggies.  I garnished with the other half later.  This would also be amazing with cilantro… unfortunately we are not growing that right now, so parsley it was!

For the Dressing

I found mixing this in a major jar was actually perfect for shaking and mixing, so it stays!  In a pint sized major jar, combine all dressing ingredients.  For the garlic I like to use a garlic press… but it can be minced/diced instead.  When all ingredients are in the jar: shake, rattle, and roll.

Combine veggies, soba noodles, arugula into a large bowl and cover with dressing.  Chill and serve cold (or warm?).

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Cold · Dinner · Favorite · For Entertaining · Gluten Free · Lunch · Recipe · Salad · Sides · Vegan · Vegetarian

Tabbouleh Tabbouli Tabouli, Oh My! Salad

I could probably (…OK definitely) eat tabbouli every single day.  This is the perfect salad for anytime of the year, for lunch or for dinner, served warm or cold.  This recipe is super easy and makes a ton of tabbouli so there are always leftovers which get better the longer it sits in the fridge.

For the grain I’ve used cous cous and bulgher wheat, but I’ve found that I like using white quinoa the best because the texture comes out great and its so easy to find.

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Ingredients

For the Salad:

3 large bunches of fresh parsley

2 cups of diced fresh tomatoes

1 green onion

1 1/2 cup dry white quinoa

1/4 cup of mint

For the Dressing:

2 cloves garlic

1/4 cup fresh lemon juice (Juice of 2 lemons)

1/4 cup olive oil

Salt and Pepper

(Optional) 1 tsp Red Pepper Flakes

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For the Quinoa

Pour the quinoa into a medium saucepan, and wash/drain quinoa in the sink.  Add 3 cups of water to the pot (and a little splash of olive oil), and bring the quinoa to a boil.  Once boiling, cover the pot with a lid, and slowly simmer until quinoa absorbs all water… usually about 15 minutes.  Fluff with fork, and set aside.  Alternatively for a lower-maintenance method you can use a rice cooker, and use the same 1:2 ratio of quinoa to water for that as well.

For the Salad

Meanwhile, wash the parsley, and dry in a salad spinner or pat dry with a towel.  Chop each bunch of parsley super finely, use both the leaves and stems.  Repeat with the mint, and add the greens to a large mixing bowl.

Finely dice the tomatoes (usually 3 large, or 1 pint of cherry).  I prefer to use cherry/grape tomatoes because they are a bit sweeter during the winter, but large roma or beefsteak tomatoes will work just fine anytime, especially in season!

Once finished slice up the green onion and add to the bowl along with the greens and tomatoes.

For the Dressing

This is probably one of the easiest parts of the recipe!  Juice 2 large lemons and put into a small mixing bowl, remove seeds if there are any.  This should yield about 1/4 cup of juice.  What you want is equal parts lemon juice and olive oil, so add in 1/4 cup of olive oil as well.  Then using the garlic press (my preferred method!) press 2 large cloves of garlic into the dressing.  Add a lil salt, add a lil pepper, and whisk together!  Thats it, so easy 🙂

If you want to spice it up, add a few red pepper flakes to the dressing too!

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