Mango Avocado Arugula Salad with Mango-mustard-dressing

I love salad in any way and a must every day. A day without a salad isn't a perfect day. Salads and I we just love eachother. 

I knew that today I only would have a short time for lunchtime and probably even this short time would begin belated. 

I thought ahead and took something with me - very simple - a salad and a vegetable-hummus-filled sandwich. Unless the salad is kept very simple, the dressing isn't. Well, I never eaten such a dressing. 

Anyway I did want to share this dish to you, especially the dressing. So go ahead, try it yourself and be astonished. 

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Mango-Avocado Arugula Salad with Mango-mustard- dressing

2 Person

Ingredients:

Salad:

1/2 ripe Mango

1 ripe Avocado

125 g Cherrytomatoes

100 g Arugula

0,5 Tbsp. lemonjuice

Dressing: (makes about 500 ml)

150 ml Mangopuree

1 vanilla bean

1 Tbsp. oil

5 Tbsp. white balsamic vinegar

3/4 - 1 tsp. pepper

2/3 tsp. salt

3 tsp. or 1 1/2 Tbsp. mustard

4- 6 Tbsp. water (depending on how thick you want the dressing)

Preparation:

Start with the dressing: Combine Mangopuree with the rest ingredients, remove the seeds from the vanilla bean and add as well, then mix well through (mixing is easier than by hand..). 

Wash arugula, pat dry and give in a salad bowl. Cut mango into pieces, half cherrytomatoes and give to the arugula. Half avocado, remove the stone, dizzle with oil and cut into cubes. Give to the salad bowl and pour the Mangodressing over all. 

Serve with a good slice of wholewheat bread or what ever like with ;)

Raw Salad Bowl with "damm good Sauce"

After a day with appointments and lying in the sun I rushed into my kitchen to prepare a fresh dish. I was sweating by only standing in the kitchen and all I could think of is eating something to cool down -  off. 

First I had to drank a few glasses from my selfmade peppermint cooled tea - this helped, but still not in the mood for warm dish but anyway I was in the mood for vegetables. 

Perfect for a raw salad. The dressing for the salad - just perfect. I made an almost similar dressing before and for this one I just added some more ingredients and so it happen and the damm good Sauce was born. 

Hope you like this summer salad with the dressing. Enjoy the salad.

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Raw Salad Bowl with a "damm good-Sauce"

Ingredients:
julienned carrots
julienned zucchini
julienned radish
wakame (soaked and rinsed)
sprouts
shredded red cabbage

hot-blooded Sauce:
1/2 cup nutritional yeast
1/3 cup olive oil
1/4 maple syrup of Agavenectar
1/4 cup tamari
1/4 cup water
1/4 cup tahini
1 clove garlic

Direction:
Sauce: Blend all ingredients and store in the refrigerator till us. (Keeps fresh in a glass jar 
about 4-5 days

For the salad, prepare all the vegetables and place zucchini in the center and arrange the other vegetables around the edges. Dizzle with the Sauce. 

Grilled Millet rounds with Mango-Dip and Salad

There is nothing better than grilling on a warm summer early evening. Mostly you roast Tofu, Seitan and vegetables, fruits on the grill (or whatever else), but beside grilling wrapped Potatoes or Filo-packets there are not much possibilities to roast grains - exept you prepared patties out of them. 

And so did I. Grilled Potatoes and flatbread - I defenetly had done it much, but not ofter patties on the grill (always afraid they will fall apart). 

Today I tried it again and I don't know what I have done wrong the last times - but this time just perfect. 

Defenetly "a making again"-dish! If you miss a sauce for the patties I would recommend a Mango-Dipping Sauce (recipe below).

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Grilled Millet rounds with a summer salad

30 min
4 Persons

Ingredients:
4 dl vegetable broth
150 g of millet
150 g carrots, finely grated
150 g zucchini, finely grated
1 shallo, finely chopped
80 g nutritional yeast (instead of cheese)
1 egg-replacer
4 tbsp. tarrangon, finely chopped

Salad:
Salad of your favorite

Asia-Style Dressing:
3 Tbspl wine-vinegar
2 Tbsp. rice-vinegar
2 Tbsp. soysauce
1 clove garlic, finely chopped or grated
1 cm gingerknob, finely chopped or grated
2 Tbsp. sesamoil
5 Tbsp. oil

Mango-Dipping Sauce:
1 ripe Mango
1 ripe Avocado
1/2 small jalapéno pepper

Preparation: Mango Dip
First make the dip by peeling the mango and avocado, removing their stones and placing in the flesh into the processor along with the de-seeded jalapéno pepper. 
Blend until smooth and then pour into a bowl for dipping. Set aside. 

Preparation: MIllets-patties
In a cooking pan bring water to a boil and stir in the millet, cook covered over low heat (simmering) about 20 min. When the time is over, remove from the heat and set aside. 

Add the carrots and all ingredients and mix well. The mash should make about 16 portions. Take some with wet hands and shape a ball, then flatten slightly into patties. Set on a grill aluminum shell.

Place the aluminum plate on the hot grill - with lid closed over high heat. Roast the patties about 4 min on each side. 

While the patties are roasting prepare the salad and the dressing. Then mix the salad with the dressing and serve the patties with the salad and the dipping sauce. 

NOTE: If you miss the vegetables (such as zucchini, peppers, corn, eggplants a.s.o - grill some on the grill as well.

Salad with spicy soymedaillons

Finaly summertime has come. Perfect to start with a fresh, healthy lunch. 

Lately I'm really up to clean my cupboards from all the stored stuff, well once it had to be eaten. Mostly I've just waited for the right time - moment for guests - to serve the stuff. Yesterday, on no special occasion - was the time to open up the dried soymedaillons. 
I found a new and simple marinade I wanted to try. Delicious!!!!! AND so simple...

I made a bunch of medallions, some for the next day and some had to be eaten right away. 

The marinade can be used for any kind of "meat". The sauce is also well for just dipping it, for example tofu-nuggets. Just try out.

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Salad with spicy Soymedaillons

2-3 Persons
45 min

Ingredients:
100 g field salad
1 bunch arugula 
1 red pepper 
2 small spring onions 
6 brown mushrooms 
10 cherry tomatoes 

Vinaigrette dressing:
2 Tbsp. balsamico vinegar
3 Tbsp. good oil
1 tsp. herb mustard
1/2 onion, chopped
Salt and pepper 

herbs
some splash of soymilk

10 Soymedaillons
vegetable broth
2 Tbsp. oil

Marinade:
4 Tbsp. Ketchup
1/4 - 1 tsp. chili or cayennepepper (depending how spicy you want them)
1 Tbsp. paprika powder
1/2 salt
1/4 pepper
1/4 - 1/2 tsp. worcestershiresauce

Preparation:
Give the medaillons into a bowl and cover with enough vegetable broth and let them sit and soak for at least 30 min. 
When time is over, drain into a swiefe and squizze out the left liquid. Depending about the size, cut into half. 

In the empty same bowl mix together the Marinade, taste and give in the drained soymedaillons. Stir well under, till all medaillons are well covered. Add the oil and shortly stir.

Preheat a frying pan with enough oil and shortly roast the medaillons on high heat then lower the heat - otherwise they will burn and turn black and let gently cook. After about 5- 8 min, the medaillons are good and the heat can turned off. 

Stir together the dressing and dizzle over the salad and top with the soymedaillon. 
Meanwhile wash the salads, chop the vegetable, and spring onion. Stir together the dressing and dizzle over the salad and top with the soymedaillon. 

NOTE:
For those who like can serve some ketchup or better the marinadesauce (made fresh again) for dipping in the soymedaillon. I just ate it like that with a piece of baquette. 

A perfect lunch or light early summer side dish. 

Wildherb salad "Druid" with a superfood dressing and Matcha croutons

Sometimes your body just calls for something like a "superfood" to get back the strenght it needs. AND I defently need strenght lately. Can't even tell why - maybe overworked myself - the weather changing, my lately being sick days - or whatever...

Yesterday was a bright and sunny day and after cleaning and groceries I went into the garden to plant my last week bought seedlings (such as pro specia rara yellow cherry tomatoes, special red tomatoes, thai-basilicum and ginger-mint). Finished I draged the pots up into the second floor to my balcony. Last year I only had the tomatoes on my balcony and they came very good, but "the left in the backyard" basilicum and mint - died after season. To bad, cause mint is a all year-season herb.

After all this work, I was frosting, having headache and fever again - like the days before. Shit (sorry) guess, I overloaded myself too much. 

But what cures a body more than some rest, sleep and a healthy dish? Maybe just love, care and medicine. 

Anyway, this salad defently gave back some strenght - at least till dinner time.

NOW, however you feel like in the mood for a healthy superfood dish or suffering recovering illness. This salad is good in every occasion. 

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Wildherb salad "Druid" with a superfood dressing and Matcha croutons

2 Persons
30 min

Ingredients:
120 g peppers (red) 
1 clove of garlic 
50 g dried tomatoes (in oil) 
110 g almond paste (White) 
4 pinches Matcha 
2 pinches Acai powder 
1 teaspoon mustard
2TL rice syrup 
4 pinches turmeric 
20 ml lemon juice (freshly squeezed) 
2 Tbsp. linseed oil 
20 ml Oat milk
Sea salt 
black Pepper from the mill
140 g wholemeal bread 
2 1/2 Tbsp. olive oil 
200 g Wild herb salad


Preparation:
For the dressing; wash and remove seeds from the bell peppers and chop coarsely. Peel the garlic. Puree them up along with the oat milk in a blender and season the dressing with salt and pepper. 

For the croutons cut the bread into small cubes and mix with turmeric and Matcha. Heat the olive oil in a pan, fry the croutons about 3 minutes, till they will turn slightly brown.

Wash the lettuce, spin dry and mix with olive oil and 1 pinch salt. Then distribute the dressing over and top with croutons.

Citrus Shallots Salad Dressing

When it comes to eating food repetitively, I think there are two types of people. Those who are totally fine with it, and those who can’t face the same food too often.
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Personally, I need to vary my food. And while I definitely have old standby foods that I’ll fall back on, I’ll almost never eat the same food day after day after day. And when I do, you know that food is something special.
Which brings us straight to this delicious salad dressing. Special is definitely one of the words I’d use to describe it. Delicious is another. Simple and easy is another.

I made this delicious salad dressing one Sunday, and I had it for lunch every day that week. And then, when I ran out, I made some more. It really is that good.
Make it. You’ll see. Just make sure you have enough, you’ll want to keep eating it.

 

Citrus Shallot Salad Dressing
Ingredients:
juice of 2 lemons
juice of 2 oranges
1/3 cup olive oil
3 Tablespoons mustard
1-2 Tablespoons agave syrup or honey (depending on how sweet you like it)
2 shallots, finely minced
salt and pepper, to taste

Instructions:
Whisk together the lemon juice, orange juice, oil, mustard and agave syrup in a bowl. Whisk until combined and slightly thickened.

Add the shallots and stir to combine. Salt and pepper to your taste.

Enjoy!

Quick Pad Thai

Asian dishes are defenetly the one food I love the most (as I already said some posts before).

I've tried pad thai many times with different recipes with fresh vegetable, but now this pad thai is made with frozen thai vegetable I had in my freezer. AND frozen vegetable are as healthy like fresh ones so there is no different, only the cooking time is less.

If you're even too lazy to make the sauce fresh, feel free to buy a prepared pad thai sauce for using in this dish. But look well at the ingredients of the sauce, that it doesn't contain fish sauce. 

Quick and Easy Pad Thai

 

 

Prep Time: 10 minutes

Cook Time: 10 minutes

 

Ingredients:

1/2 box thai Stir Fry Rice Noodles

1 package stir fry vegetables or any fresh vegetables you like

1/4 tsp garlic powder (optional)

1/4 cup chopped fresh cilantro (optional, as garnish)

 

For the sauce:

3 Tbsp peanut oil

1 Tbsp sesame oil

4 1/2 tsp lemon juice

4 1/2 tsp maple syrup

1 Tbsp soy sauce (make sure to use gluten free if you avoid gluten)

1 1/2 Tbsp rice vinegar

3/4 tsp tabasco (you could also use sriracha sauce - make sure it's vegan)

1/4 c + 1 tsp creamy peanut butter (make sure to use organic, natural peanut butter)

1 1/2 tsp tamarind paste

1/4 cup peanuts, chopped fine

 

Directions:

1.Boil enough water to cover noodles and soak them for 8-10 minutes (follow package directions). Drain.

 

2. In a large skillet over medium heat, heat frozen vegetables and garlic powder until heated through.

In a medium bowl, whisk together sauce ingredients until well combined.

 

3. Once vegetables are warm and sauce and noodles are ready, remove vegetables from skillet and set aside. Return skillet to medium heat and add sauce and noodles, stirring together until noodles are thoroughly coated. Add vegetables back to skillet and stir to combine everything. Divide amongst 2-4 plates and sprinkle with fresh chopped cilantro, if desired.

 

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Carrot-Ginger Dressing

Makes 1 1/2 cups or more

4 medium carrots, roughly chopped
1-inch knob of fresh ginger, roughly chopped
1 shallot, sliced
3 tablespoons rice vinegar
1 tablespoons sesame oil
1 teaspoon soy sauce
1/4 cup vegetable oil

 

1. Place all ingredients except vegetable oil in a blender or food processor and process until finely chopped.

2. Slowly add vegetable oil and continue processing until smooth.

3. Add water to thin, if desired.

 

Refrigerate in an airtight container up to 1 week.

 

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Easy Veggie Pot Pie

 

This makes about 4 servings, depending on how big your serving dishes are. The vegetables for the filling are fairly flexible – just use whatever you have that sounds like it would be good in a pot pie!

Ingredients:

For the filling:

• 1 large potato, peeled and chopped into 1/2 inch pieces
• 1 large carrot, peeled and chopped fine
• 1 stalk celery, chopped fine
• 1 medium onion, chopped fine
• 1 large shittake mushroom or 4-5 white mushrooms, chopped
• About 3/4 cup chopped broccoli florets (optional)
• 1/3 c . frozen peas
• 1/3 c. frozen corn
• 4-6 cloves garlic, chopped fine
• 1 Tbsp Corn Starch (or potato starch)
• 1-2 tsp salt (to taste)
• 1 tsp dried oregano
• 1 bay leaf
• Pinch of red pepper flakes
• 2 c. water or vegetable broth
• Black pepper, to taste

For the crust:

• 3/4 c. Amaranth flour
• 3/4 c. White Rice flour
• 1/4 c. + 2 Tbsp Potato Starch
• 1 Tbsp Arrowroot
• 1/2 tsp salt
• 3 Tbsp Coconut Oil (at room temperature)
• 3 Tbsp Canola oil (or some other neutral oil)
• 1.5 Tbsp Apple Cider Vinegar
• 2.5 Tbsp cold water (or more, see below)
• Olive oil (optional – to brush over the top of the crust)

Directions:
To make the filling:
Sauté potato, carrot, celery, onion, corn, mushroom, broccoli, peas, and garlic in a medium pot until softened. Add water or broth and whisk in corn starch. Add bay leaf, oregano, salt, pepper and red pepper flakes and heat, stirring occasionally, until sauce is thickened and bubbling.
Remove from heat, remove the bay leaf, and fill your serving dishes with 1/4 of the mixture in each.

To make the dough:
Preheat oven to 350°. In a large bowl, stir together Amaranth, White Rice flour, potato starch, salt, and Arrowroot. Add in coconut oil, canola oil, apple cider vinegar, and water and mix with a fork or your hands until a cohesive dough ball forms. If necessary you can add a bit more water or amaranth to make it more wet or dry, as needed.

Roll the dough out on a smooth clean surface into a 1/4 inch sheet. Cut out circles slightly larger than your serving dishes. Using a wide spatula, transfer your dough circles onto the top of your filled serving dishes. Gently press your finger around the edge to create a wave, if desired.
Brush a thin coat of olive oil over the top of the crust and bake at 350° for 15-25 minutes, checking every few minutes to make sure it doesn’t burn, until surface is slightly cracked and a light golden brown. Let cool for a few minutes and enjoy!