2 Avocados pitted and peeled
Sour Cream
2 Chive Stems
Paprika
Goji Berries
Grill avocados on bbq approximately 5 minutes on each side until warm and grill marks are present.
Place a dollop of sour cream in the middle with a handful of chives and dash of paprika. Top with a sprinkle of fresh goji berries.
Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts
Amaranth Veggie Sushi
2 cups of amaranth
4 1/2 cups of water
1/2 cup raw shredded bok choy
1/2 cup raw thinly sliced cucumber
1/2 cup raw shredded carrot
1/2 cup raw pea shoots
1/4 cup pickled burdock root
1/2 cup raw bean sprouts
1/2 cup raw shredded zucchini
Hemp seeds
Nori sheets
Rolling mat
Wasabi
Soy sauce
2 sliced oranges quartered
Bring water to a boil and cook amaranth for approximately 20 minutes. Amaranth once cooked will get sticky. Set aside and cool.
Rough side facing upward place nori sheet on sushi rolling mat. Place cooled amaranth on nori sheet spreading it across the sheet leaving 2 cm on all sides. Place all other ingredients as desired on the mat. Make a lip grabbing all ingredients from the top of the mat and roll tightly over top of ingredients. Continue rolling sheet and put pressure on all sides in steps making sure it is as tight as possible. Use a very sharp knife and cut into 6 sections. Toss hemp seeds on top.
Serve with pickled ginger, soy sauce, wasabi and sliced orange.
4 1/2 cups of water
1/2 cup raw shredded bok choy
1/2 cup raw thinly sliced cucumber
1/2 cup raw shredded carrot
1/2 cup raw pea shoots
1/4 cup pickled burdock root
1/2 cup raw bean sprouts
1/2 cup raw shredded zucchini
Hemp seeds
Nori sheets
Rolling mat
Wasabi
Soy sauce
2 sliced oranges quartered
Bring water to a boil and cook amaranth for approximately 20 minutes. Amaranth once cooked will get sticky. Set aside and cool.
Rough side facing upward place nori sheet on sushi rolling mat. Place cooled amaranth on nori sheet spreading it across the sheet leaving 2 cm on all sides. Place all other ingredients as desired on the mat. Make a lip grabbing all ingredients from the top of the mat and roll tightly over top of ingredients. Continue rolling sheet and put pressure on all sides in steps making sure it is as tight as possible. Use a very sharp knife and cut into 6 sections. Toss hemp seeds on top.
Serve with pickled ginger, soy sauce, wasabi and sliced orange.
Seaweed Salad and Pistachio Pea Pods
1 ounce dried seaweed
1tablesppon soy sauce
1 tablespoon rice wine vinegar
1 tspn honey
1 tablespoon seasame oil
1 tspn chilli flakes to taste
1 cup of raw pea pods
1 tspn hemp seeds
1 tspn hemp seeds
Pistachios
Soak wakame (seaweed) in a bowl of warm water for 5 - 8 minutes. Drain and pat dry. In a bowl add in all ingredients and mix adding in sesame oil last. Add in hemp seeds and toss.
Stuff pea pods with seaweed salad and sprinkle a handful of pistachios on top.
Stuffed Avocados with Smoked Gouda, Cauliflower Mash, Papaya & Coconut
2 pitted avocados not peeled
1/2 cup shredded smoked gouda
1 cup cauliflower
1/4 stick of butter
Small amount of plain soy milk
2 cups water
1/2 chive thinly sliced
In a pot boil 2 cups of water. Add cauliflower and reduce heat to medium for about ten minutes. Once soft drain well and add in butter, soy milk and, chive. Mash until desired consistency.
Pit avocados and scoop out a small amount so the cauliflower and cheese will fit. The amount depends on the size of the avocado. Place cheese inside pitted avocado first. Then place the cauliflower mash on top while still warm.
Sprinkle paprika on top to taste. Garnish with sprig of parsley.
Serve with a side of sliced papaya topped with shredded coconut
1/2 cup shredded smoked gouda
1 cup cauliflower
1/4 stick of butter
Small amount of plain soy milk
2 cups water
1/2 chive thinly sliced
In a pot boil 2 cups of water. Add cauliflower and reduce heat to medium for about ten minutes. Once soft drain well and add in butter, soy milk and, chive. Mash until desired consistency.
Pit avocados and scoop out a small amount so the cauliflower and cheese will fit. The amount depends on the size of the avocado. Place cheese inside pitted avocado first. Then place the cauliflower mash on top while still warm.
Sprinkle paprika on top to taste. Garnish with sprig of parsley.
Serve with a side of sliced papaya topped with shredded coconut
Poppyseed Potatoes with Purslane & Chipotle "Mayo" Sauce
1 dozen small red potatoes cut in half
1/2 cup purslane
3 tbspns olive oil
1 tbspn fresh copped rosemary
2 cloves fresh garlic minced
Poppy seeds
Crushed cashews
Preheat oven to 375 F. Place potatoes, olive oil, herbs and purslane in a bowl and mix together.
Bake for 35 minutes or until tender, turning potatoes once or twice.
Remove from oven place potatoes flat side up and place purslane first, then a sprinkle of poppy seeds and small amount of crushed cashews on top. Drizzle small amount of Chipotle "Mayo"sauce on top of each small potato.
Chipotle "Mayo"
2 teaspoons olive oil
1/2 of a fresh lemon squeezed
1 clove garlic
2 teaspoons minced canned chipotles in adobo sauce
1 tablespoon of adobo sauce
1/3 cup water
1/2 cup of soaked almonds
Blend ingredients until smooth to desired consistency.
1/2 cup purslane
3 tbspns olive oil
1 tbspn fresh copped rosemary
2 cloves fresh garlic minced
Poppy seeds
Crushed cashews
Preheat oven to 375 F. Place potatoes, olive oil, herbs and purslane in a bowl and mix together.
Bake for 35 minutes or until tender, turning potatoes once or twice.
Remove from oven place potatoes flat side up and place purslane first, then a sprinkle of poppy seeds and small amount of crushed cashews on top. Drizzle small amount of Chipotle "Mayo"sauce on top of each small potato.
Chipotle "Mayo"
2 teaspoons olive oil
1/2 of a fresh lemon squeezed
1 clove garlic
2 teaspoons minced canned chipotles in adobo sauce
1 tablespoon of adobo sauce
1/3 cup water
1/2 cup of soaked almonds
Blend ingredients until smooth to desired consistency.
Mini Falafel Sliders with Pickled Ginger, Tzatziki and Dill
1 cup dry chickpeas
1 finely sliced onion
4 cloves of fresh garlic minced
1/3 cup fresh cilantro chopped
1/3 cup fresh parsley chopped
1/2 tspn baking powder
5 tblspns flour
Generous amount of oil
2 1/2 tspns cumin
1 tspn coriander
1 cup bread crumbs
1/2 tspn turmeric
Flax crackers (store bought or home made)
Fresh dill
Pickled ginger
Tzatziki
Falafels:
Blend chickpeas, onion, garlic, parsley and cilantro. Add into blender bread crumbs, turmeric, cumin, coriander and blend again.
Once blended add in flour and baking powder. Place in a bowl and cover letting sit in the fridge for approximately 3 hours.
After 3 hours heat up a large pot with generous amount of oil. Create small falafel balls with your hands and use two spoons to fry the falafels as to not burn yourself. Fry a few minutes on each side.
Place on a paper towel or parchment paper to dry.
Serve in between two flax crackers with pickled ginger, tzatziki and fresh dill.
Photography credit:
Photographer: My Yen Trung http://myyentrung.com
Food Stylist: Heather Shaw http://foodbyheather.com
Breaded Tempeh Rings
1 package of tempeh
1 white onion boiled diced into small pieces
1 cup of original soy milk
1 cup flour
1/2 cup thyme leaves
2 tspns paprika
2 tspns "garlic plus"
2 cups of breadcrumbs
Hot sauce
Plum sauce
Cut tempeh into small pieces and boil on high for approximately 15 minutes until tender. Strain and rinse with cold water. Once cooled mold boiled onion and tempeh into circles to resemble onion rings.
Prepare three bowls. One with soy milk, second with flour, thyme, paprika, "garlic plus", and third with breadcrumbs. Preheat oven to 450 degrees.
Place molded rings into soy milk and then flour mixture coating the rings well. Then place again in soy milk and then into breadcrumbs. Place on baking sheet that has been lightly oiled.
Bake for about 20 minutes or until golden.
Serve with plum sauce and hot sauce.
1 white onion boiled diced into small pieces
1 cup of original soy milk
1 cup flour
1/2 cup thyme leaves
2 tspns paprika
2 tspns "garlic plus"
2 cups of breadcrumbs
Hot sauce
Plum sauce
Cut tempeh into small pieces and boil on high for approximately 15 minutes until tender. Strain and rinse with cold water. Once cooled mold boiled onion and tempeh into circles to resemble onion rings.
Prepare three bowls. One with soy milk, second with flour, thyme, paprika, "garlic plus", and third with breadcrumbs. Preheat oven to 450 degrees.
Place molded rings into soy milk and then flour mixture coating the rings well. Then place again in soy milk and then into breadcrumbs. Place on baking sheet that has been lightly oiled.
Bake for about 20 minutes or until golden.
Serve with plum sauce and hot sauce.
Spicy Cherries
1 cup fresh cherries
1 tspn hot chili flakes
1/2 cup raspberries
1/2 whole fresh lemon
Scoop of vanilla ice cream
Sprig of fresh mint
Marinade cherries with 1 tspn hot chili flakes and mushed raspberries to cover cherries. Squeeze half of a lemon in the mix and let sit for approx 2 hrs.
Bake cherries in oven on low heat with mix for approx 20 mins.
Garnish with ice cream and mint.
1 tspn hot chili flakes
1/2 cup raspberries
1/2 whole fresh lemon
Scoop of vanilla ice cream
Sprig of fresh mint
Marinade cherries with 1 tspn hot chili flakes and mushed raspberries to cover cherries. Squeeze half of a lemon in the mix and let sit for approx 2 hrs.
Bake cherries in oven on low heat with mix for approx 20 mins.
Garnish with ice cream and mint.
Portobello Mushrooms Stuffed w/ Lentils & Brie Cheese
3 Portobello mushrooms
2 cups brie cheese
Spinach to garnish
½ cup Quinoa
½ cup Lentils
¼ cup Sundried tomatoes
Virgin olive oil
Bake portobello mushrooms once quinoa and lentils have been boiled and prepared for approx 10 mins. Remove from oven and stuff with brie cheese, quinoa, cooked lentils, sundried tomatoes, and olive oil. Bake further for 20 mins. Garnish with fresh spinach.
Photo Credit:
Photos: www.myyentrung.com
Food Stylist: www.foodbyheather.com (Heather Shaw)
Props: www.donnairvine.com (Donna Irvine)
Cucumber, Asparagus & Brie
Cut cucumber lengthwise into 8 - 10 , 1 inch circles.
Carve a small hole out of the center and add brie cheese and asparagus.
Serve on top of strips of cabbage (optional)
Photo credit:
Photos: www.myyentrung.com
Food Stylist: www.foodbyheather.com (Heather Shaw)
Props: www.donnairvine.com (Donna Irvine)
Cinnamon Figs
3 figs
Balsamic vinegar
Honey
1/2 cup raspberries
Small amount of feta cheese
4 cinnamon sticks
Small handful of sesame sticks & hemp seeds
Poach figs. Drizzle with balsamic vinegar, honey, and raspberries.
Balsamic vinegar
Honey
1/2 cup raspberries
Small amount of feta cheese
4 cinnamon sticks
Small handful of sesame sticks & hemp seeds
Poach figs. Drizzle with balsamic vinegar, honey, and raspberries.
Garnish with feta cheese cinnamon sticks and sesame sticks/seeds
Ceviche
1 can marinated artichoke hearts or fresh
1 clove garlic
⅓ cup lime juice
1 ripe avocado
½ cup mild salsa
Pita slices
Mix together and serve with toasted pita slices. A wonderful vegetarian option for ceviche.
Photo credit:
Mix together and serve with toasted pita slices. A wonderful vegetarian option for ceviche.
Photo credit:
Photos: www.myyentrung.com
Food Stylist: www.foodbyheather.com (Heather Shaw)
Props: www.donnairvine.com (Donna Irvine)
Bruschetta
1 fresh baguette
2 avocados
1 cup spicy salsa
2 cups gruyere cheese
½ cup coriander
½ cup mashed chickpeas
½ clove garlic
Toast small slices of a fresh baguette. Mix together in a bowl avocado, salsa, garlic and coriander.
Add chickpeas first on toasted baguette. Then add avocado mix. Top with gruyere cheese.
Toast small slices of a fresh baguette. Mix together in a bowl avocado, salsa, garlic and coriander.
Add chickpeas first on toasted baguette. Then add avocado mix. Top with gruyere cheese.
Photo credit:
Photos: www.myyentrung.com
Food Stylist: www.foodbyheather.com (Heather Shaw)
Props: www.donnairvine.com (Donna Irvine)
Black Bean, Sweet Potato and Quinoa Ladkes
1/2 cup black beans
1/2 large sweet potato shredded
1/2 large carrot
1/2 cup cooked quinoa
Pinch of cumin, oregano, chile, and garlic
Flour
Vegetable stock
Mash black beans and cooked sweet potatoes, thinly shredded carrot, cooked quinoa and adding flour as necessary as well as vegetable stock. Create small patties and place on skillet for approx 15 mins until crispy. If your stove top cooks at irregular heat you can bake them at 450 degrees in your oven.
Serve with cashew sour cream and hot sauce. (hot sauce is optional)
Photo credit:
Flour
Vegetable stock
Mash black beans and cooked sweet potatoes, thinly shredded carrot, cooked quinoa and adding flour as necessary as well as vegetable stock. Create small patties and place on skillet for approx 15 mins until crispy. If your stove top cooks at irregular heat you can bake them at 450 degrees in your oven.
Serve with cashew sour cream and hot sauce. (hot sauce is optional)
Photo credit:
Photos: www.myyentrung.com
Food Stylist: www.foodbyheather.com (Heather Shaw)
Props: www.donnairvine.com (Donna Irvine)
Subscribe to:
Posts (Atom)
