Tag Archives: vegetarian

May 22, 2013

Raw Detox Salad with Apple Miso Dressing

We’re back from Mexico!

Translation: It’s time for this detox salad.

Raw Detox Salad with Apple Miso Dressing

Did I mention that we leave for a wedding on the East Coast on Friday morning? This is going to have to be some quick detoxing.

We didn’t go too crazy with the food and drink on our little vacation, buuut we were staying at an all-inclusive resort. AKA I had ice cream at lunch everyday (amazing!). Also, one night we tried about four dessert wines. They were reeeeally good. I’m hoping to do a little trip recap later in the week with pictures etc., so stay tuned. In any case, some healthy food can’t hurt over the next few days.

Raw Detox Salad with Apple Miso Dressing

Now usually I’m wary of words like “detox,” “cleanse,” etc. I’m not sure I really buy it, you know? But you can’t deny there’s some healthy stuff packed in here. And according to the ever-trustworthy interwebs, beets, kale, apples, and ginger all have detoxifying properties, not to mention a ton of nutrients. Nutrients that I desperately need this week.

The great thing about this salad is that it is totally delicious and satisfying and doesn’t feel like a “detox” at all. In fact, this dressing is my newest obsession (the third miso dressing I’ve posted in the past few weeks?) and I dare you not to dip your finger in it. Sooo good.

Raw Detox Salad with Apple Miso Dressing The key to making this salad is to not go overboard. (And I learned the hard way.) Two cups of any fruit or vegetable is really not very much, and it’s crazy easy to underestimate the amount of veggies you’re chopping up. Maybe it’s just me that has this problem? I tend to throw the measuring cup out the window when it comes to things like soups and salads, assuming that more is always better. And I mean, who wants to have half a beet leftover? The first time I made this salad, I probably ended up doubling all the ingredients except for the dressing.

Yeah… it tasted much better the second time around.

I think you’ll enjoy this salad, whether you’re looking for a healthy lunch or dinner, or a yummy side dish for a barbecue this weekend. Don’t be afraid to get out the mandolin and go to town!

Raw Detox Salad with Apple Miso Dressing

5.0 from 1 reviews

Raw Detox Salad with Apple Miso Dressing

Hands-on time

20 mins

Total time

20 mins

This nutrient-rich raw salad is so tasty and satisfying, you would never think of it as a detox!

Author: Erica

Serves: 3

Ingredients

For the salad:

2 cups julienned golden beets (1 medium-large beet)
2 cups julienned Granny Smith apples (1 to 1 1/2 large apples)
2 cups finely chopped kale

For the dressing:

juice of 1 lime
2 small cloves garlic, minced
2 tsp minced or grated fresh ginger
2 Tbsp unsweetened applesauce
1 1/2 Tbsp white miso paste
1 Tbsp rice vinegar

Instructions

Combine vegetables in a large salad bowl.
Blend together all dressing ingredients. Pour over vegetables and toss to combine.
Serve immediately, or will also keep up to 2 days in the fridge.

Notes

Adapted from Emily Geizer.

5 Comments

Filed under Salads, Vegan, Vegetarian

Tagged as apple, beets, green stuff, kale, raw, salad, vegan, vegetarian

May 20, 2013

Elote (Mexican Corn Dip)

What better way to start off the week than already looking forward to the long weekend?

I don’t know about you, but I’ve been looking forward to Memorial Day for quiiiite some time. Like, January 2nd? My company gives no days off between New Year’s and Memorial Day, and it is a pretty brutal stretch with no break. Then again, I’m currently getting paid to be in Mexico, so I probably have to take that back. But. Memorial Day means summer is here, barbecues are here, long weekends are here. Finally.

Elote (Mexican Corn Dip)

This recipe came to me from my lovely friend and ex-roommate of two years, Martha. She suggested elote, which I had never heard of before, when I was looking for a recipe for anything but guacamole to bring to a barbecue a few weeks ago. I never think that bringing guacamole is a bad idea, I just knew that I would likely be going up against at least three other guacamoles if I did bring it. I just wanted something a little different, you know? Elote was the perfect thing to get me out of my dip rut.

Elote (Mexican Corn Dip)

Have you ever heard of elote before? Do I just live way too far from the border and have totally been missing out my whole life? It is basically a creamy, cheesy, Mexican corn dip with a little kick from hot sauce and spices. It’s served hot, and it’s to die for! And to make things even better, it’s eaten with tortilla chips. Corn + corn! It’s yummy.

Elote (Mexican Corn Dip)

I wish I could have gotten some better action shots of this dip so that you could really see the texture. It’s mostly corn, with a little cheesy yogurty goodness filling in the cracks. Nothing too heavy or soupy, but definitely creamy and flavorful.

Elote (Mexican Corn Dip)

I’ve modified this recipe a bit from the original, which called for a cup of mayonnaise and not nearly enough cheese. I will take cheese over mayo any day! Also, while I’ve included instructions for roasting whole ears of corn in the husks, I felt that this step could have been skipped by simply using frozen sweet corn. Aaaand that way the oven can stay off. On the other hand, if you have access to amazing fresh ears of corn that you’d like to roast or barbecue, they will definitely shine here! Go whichever route appeals to you.

Elote (Mexican Corn Dip)

5.0 from 1 reviews

Elote (Mexican Corn Dip)

Hands-on time

15 mins

Cook time

15 mins

Total time

30 mins

Author: Erica

Serves: about 5 cups

Ingredients

6 ears of corn, still in the husks (or 4.5 cups frozen sweet corn, thawed)
1 cup Greek yogurt (I used Fage 0%)
2 Tbsp fresh lime juice (about 1 lime)
1 tsp kosher salt
1 tsp ground pepper
1 tsp sugar
1/4 cup vegetable stock
sprinkle of paprika, for garnish
1/2 cup crumbled cotija cheese, for garnish
chopped cilantro, for garnish
tortilla chips, for serving

Instructions

If using whole ears of corn: Preheat your broiler. Place corn on a baking sheet. Broil until husks are thoroughly charred, about 10 minutes, flipping with tongs halfway through. (This can also be done on a medium-hot barbecue.) Set aside until cool enough to handle, then husk the corn and slice kernels off with a knife. (If using thawed frozen corn, simply skip this step.)
In a large pan over medium heat, combine the remaining ingredients except for garnishes (Greek yogurt through vegetable stock). Stir in corn and heat through. Scoop into a serving dish and garnish with paprika, cheese and cilantro. Serve alongside tortilla chips.
Enjoy!

Notes

This dip can be made ahead of time and reheated, either in the microwave or in a 400 degree oven, before serving. Adapted from the Elote Cafe Cookbook.

6 Comments

Filed under Appetizers, Dips & Spreads, Vegetarian

Tagged as cheese, corn, mexican, vegetarian

May 15, 2013

Vegetarian Breakfast Burritos

Could these be breakfast? Yes. But I like to eat them for dinner.

Before Nate and I lived together, I prepared a lot fewer meals. Dinner was often Thai takeout or a “salad” (a.k.a. a big pile of raw veggies, no dressing, that I ate with my fingers). I’m not entirely ruling that out as a dinner option as the weather gets warmer, but things are a bit more civilized around here these days. However, there is one of my “single” dinners I’ve been missing lately: Scrambled eggs.

Scrambled eggs with goat cheese, avocado and salsa was my favorite weeknight dinner for a while last year. It eventually slipped off my radar – there was the vegan thing, and then the fact that Nate expresses zero enthusiasm for scrambled eggs – and before a few weeks ago, I hadn’t made it in quite some time. I’ve since welcomed it back into my life, however – this time for good. And in my efforts to make it into more of a cohesive meal (one that I could actually serve to others rather than just eat by myself standing up at the counter), I turned it into a burrito.

And Nate, who I thought wasn’t a fan of scrambled eggs, always goes back for seconds of this. That is saying a lot!

This meal is super simple and is ready in 10 minutes flat, so it would be great for any time of day. The flavors are awesome together, especially with the peppery arugula, zesty salsa, and creamy cheese. Single people food for the win!

In other news, Nate and I are off to Mexico tomorrow! I’m super excited for our trip, but I’m also a little bummed because it means I am missing Blend. The Mexico trip is for work (although I don’t have to do any work while I’m there, yay), so I couldn’t really skip it for a blogging retreat. Sad face. I’m hoping to attend Blend next year, or maybe a different retreat or conference? Let me know if you have suggestions. And everyone who is attending Blend, have a BLAST and enjoy Utah!

Vegetarian Breakfast Burritos

5.0 from 1 reviews

Vegetarian Breakfast Burritos

Hands-on time

5 mins

Cook time

5 mins

Total time

10 mins

These egg and bean burritos are great for breakfast, lunch or dinner.

Author: Erica

Serves: 2 (2 small burritos each)

Ingredients

1 cup cooked black beans
juice of 1/2 lime (or 1/4 lemon, in a pinch)
1/2 tsp cumin
1/4 tsp paprika
4 eggs
2 Tbsp milk
sprinkle of salt and pepper
1/2 tsp olive oil
4 medium-sized tortillas
arugula
1/2 avocado, sliced
goat cheese or cotija cheese, crumbled
salsa

Instructions

First, get your beans ready. Sprinkle beans with lime juice, cumin, and paprika and stir to combine. Set aside.
Next, scramble your eggs. In a medium-sized bowl, whisk together the eggs and milk with a sprinkle of salt and pepper. Heat a non-stick pan or skillet over medium heat, add olive oil, and pour in egg mixture. Cook, stirring frequently, until no longer runny, 2-4 minutes.
While the eggs are cooking, heat tortillas, either in a microwave or toaster. Keep covered until ready to serve.
Just before serving, heat beans for 30 seconds to a minute in the microwave.
To assemble the burritos, layer tortillas with arugula, bean mixture, scrambled eggs, avocado, cheese, and salsa. I like to have each person assemble their own burrito. Enjoy immediately!