I am ridiculously and totally excited to report that it feels like summer out here in Oakland, and it is incredible.
Lately I have been working as a farmer’s market vendor once a week with a fancy-pants raw vegan superfood chocolate company called Coracao. I am in LOVE with coracao’s locally produced, organic, low glycemic and raw chocolate, but that’s a post for another day. Today’s post is about the perks of working a far-mar, AKA FREE SALAD. That’s right, my dudes, in addition to chilling with vegan treats and hanging outside with my very cool co-worker’s, my position with Coracao provides me with market trade, which means this salad was 100% inspired by the beautiful things I got for free the last time I worked.
I have a thing for pairing cooked foods with raw foods, mostly because I DO WHAT I WANT. I love raw veggies sometimes, but the deep flavor of a panfried leek or a roasted asparagus gets me every single time, and I think pairing the texture of cooked and raw food is a straight up great idea. To top my veggies, I whizzed up a fresh and light dressing and chopped my favorite protein to produce a salad so large I was almost sure I couldn’t finish it.
(Spoiler alert, I downed that sucker in fifteen minutes flat, every last bite of it. I may as well have licked the bowl, by which I mean I did lick the bowl. #sorrynotsorry)
|Thai Inspired Zoodle Salad|| |
- 1 medium large zucchini, spiralized
- coconut oil spray
- 1 generous handful thin asparagus, washed and trimmed
- salt and pepper to taste
- ½ a medium leek, sliced thin
- 2 stalks celery, sliced thin
- ½ orange bell pepper, sliced thin
- 1 handful fresh basil, chopped
- 1 cup protein of choice. I used Beyond meat but other suggestions would be tempeh, chickpeas, or baked tofu.
- 1" fresh ginger
- 1 tangerine, juiced
- 1 tablespoon powdered peanut butter
- ¼ teaspoon sesame oil
- 1 tablespoon gluten-free tamari
- 1 tablespoon rice vinegar
- spiralize your zucchini and chop all your veggies and protein.
- Place your veggies and protein (except for the asparagus and leeks) into a giant bowl. Add your protein to the bowl.
- spray your cast iron stove top grill with coconut oil, add asparagus to the pan, spray a bit more coconut oil and top with salt and pepper. Add a slight bit of water to the grill for extra help steaming and cover with the lid of a pot (your lid doesn't fit the grill skillet perfectly, it just needs to trap some of the steam in. Alternately you can pan saute these with the leeks if you are sans grill.)
- Cook asparagus for 5 minutes, flip them, and cook for five more.
- Spray a non stick skillet with coconut oil and add your leeks to the pan. Cover the pan and heat your leeks until they are just a bit soft and have crispy brown edges. (approximately 7 minutes)
- While your veggies are cooking, put the dressing ingredients (ginger through tamari) in a high speed blender. Whiz until completely smooth.
- Once veggies are cooked to your liking, add them to the bowl with the raw vegetable ingredients.
- Toss with dressing, using enough to cover the salad. I used about ½ of the batch that I made.
What flavors are inspiring you recently? Is the farmer’s market bumpin’ in your town yet?
There’s something wonderful about the concept of a taco. It’s hand-held, it’s full of flavor, it has awesome texture contrast. I am absolutely in love with tacos.
My best friend, Monica, says I have a habit of calling something one thing, when it is actually 100% not that thing. I call blended frozen bananas ice cream, I call cauliflower crust-things pizza, and well, originally I called these tacos. I told her so, and she laughed for a solid five minutes straight.
Okay, fine. It’s true, these things are not tacos. But they’re still hand-held, they still have a big wallop of flavor, and the texture contrast is on point. I love packing these in a to-go box for lunch, as they’re even better at room temperature.
I suppose I’ll call them boats. (ARE YOU HAPPY MONICA?)
|Balsamic Marinated Chickpea Boats|| |
- 1 head Butter lettuce
- 2 cups Chickpea
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 small red onion, diced
- 4 tbsp balsamic vinegar
- ½ teaspoon dried red chili flakes
- salt and pepper to taste
- 1 lime, juiced
- 1 cup red pepper, diced
- 1 cup green pepper, diced
- Heat a large saucepan over a medium heat. Add the olive oil and toss in the garlic and red onions. Stir fry for about a minute, until the garlic gives off a nutty aroma.
- Add the vinegar while still on the heat – cook down for five minutes over medium heat and stir in the chili flakes along with a pinch of salt and pepper. Take the pan off the heat and add the lime juice.
- Put the chickpeas and bell peppers in a large bowl and spoon over the dressing. Leave the chickpeas to marinate for at least an hour before spooning into butter lettuce leaves and serving
It seems that without trying, my Vegan MoFo recipes have a common theme: there are just a few ingredients, and they are extremely simple to make. These flapjacks are no different.
It’s getting just a touch colder in the bay area, and the sun is coming up later. I absolutely love autumn, and the telltale signs that it is arriving are making me STOKED. Although my go-to breakfast nine times out of ten is a green smoothie, sometimes it’s just nice to have something warm and fast. These flapjacks fill that autumn time breakfast niche.
The main ingredient in this recipe is simply plantains. You can use green ones and add garlic, curry, and a dash of cayenne to have a savory tortilla-like wrap, or you can use a brown and spotty soft one to have something more akin to a pancake. If you choose the pancake variety, it is totally possible to add berries, maple syrup, and maybe a little cashew cream, but honestly, you don’t need it. All on their own, these flapjacks are sweet and satisfying. I had mine with a smear of almond butter, standing up, and running out the door. Not exactly the mindful eating I strive for, but hey. I was satisfied and full for a long time, and powered through meetings with clients like a champion. I would say that while my tactic is not ideal, it worked.
Hope you enjoy!
|Plantain flapjacks|| |
- 2 large plantains. Choose green ones for a savory treat (and add spices of your choice) or go the sweet route, like I did, and choose ones that are soft, brown, and spotty.
- ¼ cup melted coconut oil
- ½ tablespoon grated ginger
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon apple cider vinegar
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Melt your coconut oil (it is really important that it is liquid)
- Add all ingredients to a blender. Add ¼ cup of hot/very warm water to the blender, cover, and puree on lowest setting for a minute or two. Gradually turn speed up, adding a bit more water if needed, to form a thick, very smooth puree. You want it to be stiff enough to spread, kind of like hummus.
- With a spoon, smooth batter into 6 flapjacks onto baking sheets. Bake for 10 minutes, flip them if you can (be careful, if they seem like they'll break, just leave them), then bake for another 5-10 minutes, until puffed and browning in spots.