Sides – Page 5 – Kacey Tess

Tofu-Vegetable Soup

What you’ll need:

4 C water

1 Tbsp vegetable bullion

1/4 C mild yellow miso

3 garlic cloves

1 Tbsp ponzu sauce (or soy sauce)

1 Tsp-Tbsp of chili paste, depending in how spicy you want it add as little or as much as you like

1 package of firm tofu pressed for an hour to remove excess water and cut into cubes

2 heads if broccoli florets

1/2 head of napa cabbage cleaned and chopped

10 shiitake mushrooms cut in half

1 red jalepeno deveined and chopped finely

2 bunches of green onions chopped

Sprouts (garnish)

Red pepper flakes (garnish)

What you’ll do:

In a large wok combine water, bullion, garlic, miso, chili paste and ponzu

Bring to a boil

Add broccoli, cabbage, tofu and jalepeno

Cook for about 5 minutes at a reduced heat

Add green onions

Cook for an additional minute

Serve immediately

Garnish with sprouts and red pepper flakes

Enjoy!!

Bruschetta

What you’ll need:

1 package of heirloom tomatoes quartered

1 Tbsp olive oil (I used a red pepper infused oil I make)

10 basil leaves chopped

1 Tsp balsamic vinegar

1 Tsp sea salt

1 package of crostini

What you’ll do:

In a medium bowl mix together tomatoes, basil, oil, vinegar and salt

Spoon mixture onto crostini

Top with basil

Enjoy!!

Smoked salmon roll ups

What you’ll need:

1 package of smoked salmon (I use lox)

1 cucumber cut into thin strips

10 pitted large green olives

1 package of baby bell cheese

1 lemon

What you’ll do:

Stuff the green olives with the cheese

Take a small piece of lox and wrap it around the olive

Wrap the cucumber around the olive and secure with a toothpick

Squeeze lemon over all of the roll ups once you are done

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.

Pan Fried Rosemary Potatoes

What you’ll need:

2-3 Yukon gold potatoes cleaned and sliced thinly

2 Tbsp extra virgin olive oil

3-4 sprigs of fresh rosemary stems removed

1 Tsp Sea salt

What you’ll do:

In a large mixing bowl combine potatoes, rosemary, olive oil and salt

Transfer into a large skillet and cook about 10 minutes (until golden brown) over medium high heat flipping them every 2 minutes

That’s it! 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!!

{healthier} Egg Salad

What you’ll need:

10 hard boiled eggs chopped roughly

1/2 C non fat plain Greek yogurt

1/2 C stone ground mustard (I used jalepeno flavored)

1 Tbsp onion powder

1/2 Tbsp dill weed

Pinch of sea salt

1 Tsp ground black pepper

1 Tsp garlic salt

1 pickle spear chopped finely ( I used famous Dave’s sweet hot pickles)

Mix all ingredients together and refrigerate for a few hours to overnight

I served mine on whole wheat ciabatta rolls and a piece of butter lettuce on each sandwich

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!!

Homemade Pickles

What you’ll need:

6 C white wine vinegar (you could use plain white vinegar also it will just have a slightly stronger taste)

2 Tbsp dried dill

2 Tsp dried coriander

2 Tsp dried mustard seeds

2 Tsp black peppercorns

2 Tsp red pepper flakes

1 Tsp sea salt

2 Tbsp honey

2 garlic cloves

1 lemon juiced

1 habanero pepper sliced

2 red jalapeño’s sliced

1 English cucumber sliced into chips

1 red onion sliced thinly

1/2 bunch fresh cilantro (optional)

What you’ll do:

In a medium sauce pot mix together vinegar, honey, garlic and all spices

Bring to a boil, boil for 1-2 minutes and remove from heat

Let liquid cool

In a large jar place the red jalapeño’s, habanero and cucumbers

Squeeze the lemon juice on top and add the rind if desired

Add fresh cilantro

Pour pickling liquid until all cucumbers are covered and close jar

Refrigerate for at least 12 hours and enjoy for up to 4 days

To make the onions follow the same steps (I left of the cilantro in my onions)

Rosemary Mashed Potatoes

What you’ll need:

4-5 small red potatoes washed and quartered

1/3 C flax seed milk (unsweetened)

1 Tbsp vegetable better than bullion

1 Tbsp vegan butter

3-4 sprigs of fresh rosemary stems removed and chopped finely

What you’ll do:

Bring a large pot of water to a boil

Add potatoes

Boil until soft

Drain water reserving a small amount in the bottom

Add milk, butter, bullion and rosemary

Mash until smooth (I like mine a little chunky so I don’t mash all of the lumps out)

Garnish with fresh rosemary

Enjoy!!!