obsidienne: (autumn glow)
[personal profile] obsidienne
I made an awesome salad of mixed greens, spinach, carrots, cucumbers, ♥ fennel ♥, cherry tomatoes, and cauliflower for a post-workout snack the other day, and I used the following dressing by Ani Phyo, of Ani's Raw Food Kitchen fame. It was great, and I'm glad I have leftovers for tomorrow! In my notes at the end, you can see that I'm going to work at it a bit to make it a little lighter on the olive oil.

It kept in the fridge for several days (and meals).



Kreamy Curry Dressing

by Ani Phyo

Here’s a super fast recipe for a delicious Indian inspired dressing. Feel free to use your high speed blender if you don’t have a small food processor like this one. A note: when using a food processor, you’ll want to process your garlic, ginger, salt first so it breaks down before adding your other ingredients.

  • 1 Tablespoon curry powder
  • 1 apple, core and chop
  • 1 clove garlic
  • 1 Tablespoon ginger
  • 1 cup olive oil (I actually only used just under 3/4 cup)
  • 1 lemon’s juice
  • 1/2 teaspoon sea salt
  • 4 cups salad mix

My notes: all of that olive oil is a wee bit too rich and it smothers the other flavours unless it gets to sit; try more apple... or add a bit more lemon juice + water(?) to get a full amount of dressing. Maybe silken tofu would be a good alternative?
obsidienne: (black kitten)
[personal profile] obsidienne
I tried this recipe a few weeks ago and it was a gorgeous experience in colour, flavour and scent. Best of all, it made me feel like it was summer.

Grapefruit, Avocado and Fennel Salad with Orange Juice

Created by: Chef Brad Moore, Toronto, ON

Serves 4

• 1/3 cup (75 mL) 100% orange juice
• ¼ cup (50 mL) fresh lemon juice
• 3 tablespoons (45 mL) olive oil
• 2 tablespoons (30 mL) liquid sweetener of your choice (the original recipe called for honey)
• 1 tablespoon (15 mL) minced shallot
• 1 teaspoon (5 mL) grated lemon peel
• 1 teaspoon (5 mL) grated orange peel
• 1 teaspoon (5 mL) minced peeled fresh ginger
• 1 teaspoon (5 mL) dry mustard
• 1 teaspoon (5 mL) oriental sesame oil
• 2 large pink Florida grapefruits, peel and white pith removed
• 1 pound (1/2 kg) fennel bulbs, trimmed, cut into paper-thin slices
• 2 large avocados, halved, pitted, peeled, cut into thin slices
• 2 cups (500mL) arugula*

Whisk first 10 ingredients in large bowl to blend. Season with salt and pepper. Using sharp knife, cut between membranes of grapefruits to release segments. Spread fennel slices over large platter. Arrange grapefruit segments and avocado slices atop fennel. Drizzle dressing over salad. Arrange arugula atop salad.

*I had no arugula, so I used a spring greens mix, and that was perfectly delicious.

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