Two Recipes Not to Miss: Kale Caesar and Roasted Cabbage and Cauliflower Salad

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Hello my savvy chefs!

Last week was an exciting one as I had 2 recipes published on Mind Body Green, a site I love for all things health! However, you all are my tried and true so it would be a tragedy if I you didn’t have easy access to these recipes :)… so you can find the links below.

Vegetarian Kale Caesar with Homemade Garlic Croutons – this was made with my vegetarian caesar dressing

Roasted Cabbage & Cauliflower Salad with Peanut Sauce

Have a happy, healthy and yummy week!

Chelsea

Costa Rican Inspired Cabbage Cups

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I was so excited to head to the farmer’s market last Sunday! With the holidays and our trip to Costa Rica, it has been a long time since I was there and I couldn’t wait to see what was fresh and new. I always go to the farmer’s market looking to get my veggies to roast for the week but I generally also go knowing that lunch is on the horizon so I look for inspiration from what is available to create a new meal. I’ve made recipes like my Pea Salad and Green Panzanella this way.

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7 Vegetarian Dinners in 30 Minutes or Less!

When I posted Five 20 minute meals, I got a lot of great feedback because many people get home from work late and just don’t have time to spend hours cooking a meal… but just because you are busy or work late doesn’t mean you can’t end the day with healthful wholesome meals. So here is a week’s worth of meals you can make in 30 minutes or less :). And the good news is you’ll probably have left overs to take with you for lunch!

1. Delicata Squash and Tofu Curry

Delicata Squash and Tofu Curry

2. Mediterranean Quinoa Salad

Quinoa Salad… 

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Avocado Cabbage Rolls

There is nothing I love more than some good spring rolls! However, it is not always easy to have rice paper at your disposal. Tip: order it from Amazon and just keep it on hand because there is nothing better than a nice homemade spring roll when you have a craving. You can enjoy the pleasure of putting whatever you want in it and they are a total crowd pleaser for a dinner party appetizer… and if you are my like my husband it can be fun to make it the size of a small burrito :). Anyhow, I saw this recipe on Whole Living and thought it was a great way to still get the look, feel and taste of a spring roll but with a little more ease. It is a bit messier who cares about a mess when peanut sauce is involved, right?! Feel free to play around with the filling – I’m sure they would be awesome with the spring roll filling as well!

Average Time: 15 minutes

Serves: 2-4

Ingredients

Peanut Sauce – found here!

2 cups watercress, chopped

2 carrots, shredded

2 cups jicama, thinly sliced

1/2 bunch basil, stems removed

1/2 bunch mint, stems removed

1 avocado, pitted and mashed

Salt

4-8 cabbage leaves (depending on size and number of rolls you want to make)

Directions

1. Toss watercress with carrot, jicama, basil, mint, avocado, and salt.

2. Roll in cabbage leaf and serve with peanut sauce.

Photo Credit: Whole Living

 

Five 20 Minute Meals

Most people’s biggest excuse is that they don’t have time to cook… Well, you can throw that belief right into your compost bin. This is your go-to list for those late nights at the office or weekends where you are running around until it is time for a meal. These are some of my favorite recipes that will take you no more than 20 minutes to prepare! They all involve simple ingredients that you can grab on your way home so you will have a healthy meal in no time! Happy (quick) cooking 🙂

Zucchini Pasta

Zucchini Pasta

Lentils with Sweet Potato, Mushrooms and Kale

Lentils with Sweet Potatoes, Mushrooms and Kale

White Beans and Cabbage

White Beans and Cabbage

Kale and Brussels Sprout Salad

Ravioli with Arugula and Pecorino

Ravioli with Arugula and Pecorino

White Beans and Cabbage

White Beans and Cabbage

This is on the cover of Heidi Swanson’s Super Natural Everyday and it looks oh so inviting. I have this book displayed in my kitchen so I could barely wait to try this recipe out. I, of course, made a couple of modifications that are reflected below but a big thanks to Heidi for sharing her wisdom and to Steamy Kitchen for capturing this shot!

White Beans and Cabbage
 
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 Tbsp extra virgin olive oil
  • 2 sweet potatoes, scrubbed and cut into tiny cubes
  • 1 large shallot, thinly sliced
  • 1 Tbsp hot paprika
  • 3 cups cooked and cooled white beans or about 1 can (15 oz) white beans, rinsed and drained
  • 6 cups finely shredded green cabbage
  • Sea salt and pepper
  • Freshly grated parmesan cheese (optional)
Instructions
  1. Pour the olive oil in a skillet over medium-high heat. When hot, add the potatoes and spread them evenly in the pan. Cook the potatoes for 5 minutes or so, make sure you scrape and toss the potatoes during cooking so that you can get each side browned and cooked through.
  2. Add in the shallots, the white beans and the paprika spread all around the skillet. Let cook, undisturbed for 2 minutes to brown just a bit, then scrape and toss again, making sure to cook until the beans are nicely browned on both sides.
  3. Stir in the cabbage and cook for another minute or so until the cabbage looses a bit of its structure. Sprinkle with sea salt and freshly ground black pepper. Stir and toss again.
  4. Serve with a sprinkle of parmesan cheese.

 

Vegetarian Spring Rolls

So, next to bruschetta, spring rolls are one of my favorite things. I absolutely love the texture and the freshness. This was my first go at making them and I must say, I was so excited when I enjoyed these beautiful fresh spring rolls that I had made myself.

I did learn some lessons along the way. Rice paper isn’t THAT easy to find. You may be able to get it at Whole Foods or other specialty stores but you can also get it online. I ended up getting Three Ladies Brand. Play around with the sauce to your desire. I tried 2 different ones and didn’t love either so I kinda combined two different ideas to make it my own.

Average Time: 30 minutes

Yields: 8 spring rolls

Ingredients

Peanut Sauce

1/3 cup creamy peanut butter

2 Tbsp brown rice vinegar

1 clove garlic, chopped

1/4 tsp red pepper flakes

1/3 cup – 1/2 cup hot water

Spring rolls

8 sheets of rice paper

2 Tbsp olive oil

1 package (14 oz) organic extra firm tofu, drained

2 Tbsp tamari

1 small head of red cabbage, shredded

2 carrots, shredded

1 bunch of basil leaves, stems removed

1 bunch of mint leaves, stems removed

Directions

1. Combine peanut butter, vinegar, garlic, sesame oil, red pepper flakes and 1/4 tsp salt in a medium bowl. Thin with hot water (varies depending on the consistency you want your sauce).

2. Slice tofu into strips (approximately three inches long and 1/2 in by 1/2 inch). Preheat a saute pan with olive oil. Saute the tofu flipping occasionally until cooked to your desire. Add the tamari once the tofu is partially cooked. I prefer my tofu slightly toasted so I cook on a higher heat for a longer time each side.

3. Prepare a bowl filled with hot water. Dip rice paper in hot water until it starts to lose its stiffness and feel rubbery. Place rice paper on work surface and let sit 30 seconds. Layer ingredients on the third of the paper closest to you. Fold bottom of paper over ingredients. Fold sides, roll up (like you would a burrito) and place seam side down on plate.

4. Slice in half and serve with a side of peanut sauce.