Dinner – Page 5 – Kacey Tess

{vegan} corned beef and cabbage

What you’ll need:

1 Tbsp olive oil

1 head of green cabbage chopped

3 carrots sliced

1 yellow onion chopped finely

2 cloves of garlic chopped

1/4 C red wine vinegar

1 Tbsp vegetable bullion

1/4-1/2 C warm water

1 package of vegan chorizo

1 Tsp red pepper flakes

Sea salt to taste

Black pepper to taste

Parsley for garnish

What you’ll do:

In a medium skillet heat oil, garlic and red pepper flakes

Add onion and cook for about 3 minutes until clear

Add carrots and cook an additional 2-3 minutes

Add water, vinegar and bullion

Mix thoroughly

Add cabbage and bring to a boil

Reduce heat and simmer for 10 minutes

Taste, add salt and pepper if wanted

In a small skillet heat chorizo over medium stirring consistently

Spoon cabbage with a slotted ladle onto a plate

Add chorizo and parsley to garnish

I served baked purple potatoes with this dish

Enjoy!!

Summer Berry Salmon Salad

What you’ll need:
(For 2 salads)

2 salmon fillets

Creole seasoning

Mixed greens

1 carton of Blueberries washed

1 orange peeled and quartered

4 banana peppers

Sliced almonds

Miso dressing (any citrus, asian or soy dressing would bd great )

What you’ll do:

Coat each piece of salmon with creole seasoning and cool thoroughly (I used my George Forman grill)

Layer salad by placing lettuce

Add berries

Add oranges

Add banana peppers

Add dressing

Place salmon in top

Sprinkle with sliced almonds

Enjoy!!

Pear, balsamic caramelized onion and Brie panini’s

What you’ll need:

1 small round of Brie cut into strips

1 cut loaf of sourdough bread

2 Tbsp olive oil

2 pears sliced thinly

1 sweet yellow onion chopped

1 Tbsp balsamic vinegar

Sea salt

Black pepper

What you’ll do:

In a medium skillet over medium add 1 Tbsp olive oil, balsamic vinegar and onion and cook until tender

Use the other Tbsp of olive oil to lightly coat the outside pieces of bread

Sprinkle sea salt and pepper over olive oil

Layer sandwich with onions, Brie and pear

Put in panini press or George Forman grill until heated through

Enjoy!!!

Orange cauliflower, cabbage and warm kale salad with orange dressing

What you need:

1 head of red cabbage chopped

1 head of orange cauliflower chopped into bite size pieces

1/4 red onion chopped

1 bunch of Kale stems removed and cut roughly

1 bunch of green onions chopped

6-7 cherry tomatoes halved

Dressing:

1/4 C orange juice

1/2 orange (juice & zest)

1/4 C coconut milk

1/4 C extra virgin olive oil

1 Tbsp rice vinegar

1 Tbsp ginger

1 Tsp sea salt

1 Tsp cinnamon

1 Tsp red pepper flakes

What you’ll do:

Combine all ingredients for the dressing in a food processor

Set aside

In a large bowl combine all ingredients for salad

Pour dressing on salad and mix thoroughly

For a heartier meal you could add quinoa or brown rice

Enjoy!!

Taco salad with fried egg

I used leftovers from my precious post “veggie burritos” to help make this salad and I loved it! All I needed besides the leftovers was an egg and an orange bell pepper

I used a wheat tortilla then topped it with the guacamole I made yesterday

Then I placed a couple of scoops of the black bean mixture

I then added diced cherry tomatoes and orange bell pepper

I topped that with a cilantro-tomatillo dressing

Then I fried an egg, seasoned it with salt and pepper and places it on the salad

I garnished it with a piece of cilantro and then enjoyed it!! I love when I can get two dinners out of one.

{vegan} Veggie Burritos

What you’ll need:

1 Tbsp olive oil

1 yellow squash chopped into bite size pieces

1 green zucchini cut into bite size pieces

1/2 red onion chopped

1 can of black beans rinsed and strained

1 C of cooked brown rice (or any rice you prefer)

1 batch of guacamole (see previous blog post) or 1 sliced avocado

1 bunch of cilantro

1 lime (juice)

5-6 cherry tomatoes quartered

1 Tsp sea salt

1 Tsp pepper

1 Tsp chili powder (I use ancho chili powder)

2 Serrano peppers deveined and seeded, chopped finely (optional)

6 whole wheat tortillas

What you’ll do:

In a large skillet over medium combine oil, squash, zucchini and onion

Cook for about 5 minutes or until soft

Season with salt, pepper and chili powder

Add beans and heat thoroughly

Place a tortilla on a plate

Smear guacamole or avocado on tortilla

Sprinkle with Serrano pepper

Add a spoonful of rice

Add zucchini mixture

Top with cilantro and tomatoes

Roll up and secure with a toothpick if wanted

Garnish with cilantro and lime wedges

Enjoy!!!

Linguine with clams

What you need:

1 pound of clams

1 pound of shrimp (cleaned and cooked)

1 crate of button mushrooms sliced

1 package of whole wheat linguine

1 shallot

1 bunch of fresh chives

1 small carton if heavy whipping cream

2 C vegetable stock

3 Garlic cloves minced

2 Tbsp butter

2 Tbsp flour divided

Sea salt to taste

Ground black pepper to taste

What you’ll do:

Scrub the clams until they’re clean

Place the clams into warm water and add the Tbsp of flour

Let them sit in the flour for about 10 minutes until they start opening

Take them out of the flour mixture and place then directly into a pot of boiling water( 1/4 C) (I use veggie stock to add flavor)

Steam for 3-4 minutes

Any clams that didn’t open discard

Set clams aside

In a medium sauce pan melt the butter and add the garlic

Cook for 1-2 minutes

Add vegetable stock

Bring to a boil

Add whipping cream

Add chives

Add shallots

Add Tbsp flour

Stir continuously over medium heat until it starts to thicken about 20 minutes

Add mushrooms and cook another 5 minutes

In a large pot bring water to a boil

Add the linguine

Cook for 7 montes

Strain thoroughly

In a large bowl add linguini, sauce, clams and shrimp

Combine thoroughly

Enjoy!!!

Lemon-Leek & Potato Croquettes

What you’ll need:

4-5 Yukon gold potatoes roughly chopped (skins left on)

2 leeks roughly chopped (stems only)

1 bunch of green onions roughly chopped (light green-white parts only)

1/2 lemon (juice & rind)

1 ear of fresh corn (you can use frozen)

1 Tbsp fresh thyme

3 Tbsp goat cheese

4 Tbsp Parmesan cheese (grated)

2 large eggs separated (egg whites in one dish, yolks in another)

1/2 C unbleached all purpose flour

1/2 bread crumbs

1 Tbsp water

2 Tbsp olive oil

Sea salt

Ground black pepper

What you’ll do:

In a large pot boil potatoes and corn until soft about 10 minutes

Drain, remove from heat and let cool

In a food processed add leeks, onions, thyme, lemon juice and rind

Blend until combined about 10 seconds

Place potatoes in a large bowl and mash

Cut kernels from corn

Add corn, leek mixture, 1/2 Parmesan cheese, goat cheese and egg yolks to mashed potatoes

Season with sea salt and pepper about 1 Tsp of each

Combine well with your hands

Prepare 3 bowls: flour in the first, egg whites and water in the 2nd, bread crumbs and remainder of Parmesan cheese in the third

Make 6 patties out of the mixture, cover in flour, dip on the egg mixture and then dredge in the bread crumb mixture

In a large skillet, cover the bottom with olive oil and place the patties in the skillet

Cook for about 5 minutes over medium heat on each side or until golden brown

I placed mine on a bed of arugula and yellow cherry tomatoes

Enjoy!!

One pot veggie pasta {vegan}

What you’ll need:

3 1/2 C water

2 Tsp veggie bullion (I use better than bullion paste)

1 package (12 oz) veggie pasta, I used tomato

1 can italian stewed or diced tomatoes

1 package of sliced white mushrooms

1 white onion chopped finely

1 leek chopped finely (into rings) light part only

5-6 Brussel sprouts halved and stems cut off

1 C broccoli florets

2 garlic cloves chopped finely

2 C peas (fresh or frozen)

2 Tbsp fresh basil

1 yellow chili pepper sliced thinly

Juice from 1 lemon

Red pepper flakes to taste (1/2 Tsp)

Sea salt to taste (1 Tsp)

Lemon pepper to taste (1 Tsp)

3 bay leaves (optional)

What you’ll do:

Combine everything but peas in a pot

Over medium high heat bring to a boil

Add peas

Start stirring

Cook for about 7 minutes or until pasta is tender stirring constantly

Remove bay leaves

When pasta is cooked through serve

Enjoy!!

Baked Curry Cauliflower

What you’ll need:
1 head of cauliflower

3 TBLS extra virgin olive oil

1 TBLS curry powder

1 TSP turmeric powder

1 TSP sea salt

1/2 lemon (juice)

What you do:
Pre heat oven to 450 degrees

Line a cookie sheet with aluminum foil

In a bowl mix together 2 TBLS olive oil, curry powder, turmeric powder, sea salt and lemon juice

Cut cauliflower into bite size pieces
Place cauliflower in curry mixture and lightly coat all pieces

Place cauliflower on cookie sheet and bake for 25 minutes or until cauliflower is browning and crispy

Remove from oven and squeeze additional lemon juice and season with sea salt immediately

You can serve this dish alone as an appetizer or serve on top of my tempeh fried rice (see previous blog post) for dinner

Enjoy!!