Summer Vegan Pesto

Today I'm sharing one of my favorite summer recipes—a fresh, vibrant healthy pesto made with fresh herbs that I snip straight from the containers on my deck. There's something very satisfying about stepping outside, gathering a handful of fresh herbs, and turning them into a flavorful sauce in just a few minutes.

Spicy Moroccan Cauliflower Dinner Inspired by Ruhama

Last week, I spotted some big beautiful cauliflowers at the neighborhood farmers market. They looked so fresh and vibrant that I couldn't resist bringing one home with me.

Carrot Soup With Cilantro and Ginger

Are you a cilantro lover or hater? This easy carrot soup is for cilantro lovers because it does contain a noticeable amount of this tasty herb. The soup is simple to make, full of protective health giving antioxidants, and delicious. (you can substitute parsley for the cilantro).

Quinoa with Pine Nuts and Cilantro

If you love quinoa and are looking for an exciting side dish, this recipe will win you over. 

Finding a variety of ways to enjoy quinoa is easier than you think. 

Twice a month, I participate in a pot luck couples dinner with a group of friends. I am usually asked to bring a gluten-free vegan side dish that I am able to eat (being the only one who is gluten-free and vegan).

It's been an interesting challenge for me to come up with different ways of preparing rice, quinoa, or potatoes to be able to bring something different each time we meet. 

For this recipe, I decided to add toasted pine nuts or pignoli (as they are called in Italian) to add to my quinoa.

Where Do You Find Pine Nuts ?

Who would have ever thought that pine nuts actually come from pine trees! In fact, the nuts are the seeds found in the pine cones of the pinyon pine tree which is a small evergreen.

Pine nuts are expensive because they are difficult to harvest.  

However, they really make any dish extra special. 

In Florida, I am able to get an ounce and half of pine nuts for about $4 which is the perfect amount for this recipe. 

The theme of our pot luck this week is Iranian/Persian food. I was asked to make something to complement the main entree of Iranian/Persian meatballs. 

Of course, I won't eat the meatballs, but I will eat this quinoa dish. In addition, I'll eat the salad and vegetable dishes. 

This wonderful Meditteranean style recipe is easy to make and will delight your taste buds. I toast the pine nuts to bring out a richer creamier texture and flavor. I cook the quinoa with some cardamom to give it a slightly sweet flavor which is very typical of some Persian dishes.

Ingredients: 

3 cups of uncooked quinoa 

1 ounce of pine nuts, pan toasted (see notes)

1 cup of chopped tomato

3/4 cup of chopped fresh cilantro

1/2 cup chopped red onion

2 tablespoons of cumin seeds, divided

optional: 6-8 cardamom pods

Dressing: 

1/3 cup of freshly squeezed lime juice. 

1/4 cup of water

1 tablespoon of honey (or agave if you don't use honey)

Mix the lime, water, and honey until blended.

Directions: 

Cook quinoa according to the package directions or (use my easy Instant Pot recipe) adding the cardamom pods and 1/2 the cumin seeds. When the quinoa is done, allow it to cool slightly and then toss with remainder of ingredients and the dressing.  

Notes: 

How to toast the pine nuts

Heat a skillet, place the pine nuts in the pan and toast for about 2-3 minutes and shake to prevent burning.

 

Did you know that quinoa contains a significant amount of protein?  

 

Nutritional Benefits of Quinoa

• 1 cup of cooked quinoa provides 8 grams of protein- same as a 8 ounce glass of milk
• I cup of cooked quinoa has 5 grams of fiber.
• Quinoa is actually a seed but is considered a whole grain
• Quinoa is also gluten-free 

Though technically a seed, Quinoa is classified as a whole grain and is a good source of plant protein and fiber. One cup cooked provides about 8 grams of protein and 5 grams of fiber. .  

 

Cilantro Lime Dressing for Vegetables and Potatoes-Oil Free

I made this tasty cilantro dressing to smother over my vegetables and steamed potatoes.

Yesterday I bought 3 packages of cilantro. Not because I wanted to, but I was in Costco or BJ's and that is how it was packaged. 

This morning I opened the package and said, "Yikes" what am I going to do with all this cilantro! 

Originally I wanted it just to add it to salads but I knew I had to be more creative since cilantro probably will only last 3-4 days in the refrigerator. 

I decided to make a cilantro lime dressing which used up 2 cups (about 3/4 of one bunch of cilantro). 

These are asparagus and artichoke bottoms that I bought frozen

I wanted something low-fat so I used cooked navy beans as my base which made it creamy. I put all the ingredients in the food processor and whizzed away. 

The citrus dressing came out very green, tangy, and delcious. I not sure I would like it on salad, but I enjoyed over asparagus, artichoke bottoms, and steamed cubed potatoes. If I had to choose, I probably liked it best over the potatoes!

As many of my readers know, I'm following a whole food, gluten free, oil free diet. 

If you are wondering about the omission of oil (not fats such as nuts, olives, avocados, etc.), it is because oil is a man-made product that is probably one of the most calorie dense foods on the planet. In addition, it contains zero fiber and very few, if any, vitamins. Many best selling authors, who are medical doctors, are advocating for vegan diets that are very low or eliminate oils. (see a reading list in my notes)

Again, I want to clarify that these doctors do not eliminate fat from the diet. Instead, they suggest eating foods that contain fat such as avocado, olives, seeds, nuts, etc so you consume more fiber, a less concentration of calories, and a variety of nutrients and antioxidants. 

Thus I am trying to find ways to make dressings and sauces for my vegetables, grains, and potatoes that are made without oil.  

This tangy cilantro lime dressing was really delicious over my steamed potatoes. If you would like to see how I stuff artichoke bottoms follow the link for artichoke bottoms.

Ingredients: 

2 cups of lightly chopped cilantro

1/4 cup of freshly squeezed lime juice

1/2 cup of cooked navy beans

1 tablespoon of miso

1/4 cup of water

1 teaspoon of garlic powder 

Directions: 

Place cilantro into the food processor and pulse on and off for 20 seconds. Add lime juice, miso, beans, water, and garlic. Whiz until smooth and creamy.  Spoon over cooked vegetables or potatoes.

Reading List

1. How Not to Die- Dr. Greger

2. How Not to Diet- Dr. Greger

3. The China Study- T. Campbell

4. Prevent and Reverse Heart Disease - Dr. Esselstyn

5. The Starch Solution - Dr. McDougall

6. Reversing Diabetes- Dr. Neal Barnard

7. The Pleasure Trap- Doug Lisle

Cocette's Moroccan Carrots

Moroccan spiced carrots are a tasty and popular side dish, but there are as many different recipes for these carrots as there are cooks. However one thing is almost always certain, Middle Eastern and North African recipes tend to favor savory and spicy flavors in their vegetables rather than sweet ingredients. 

Moroccan Chickpea and Olive Salad

Chickpea and olive salad is easy to make and absolutely delicious.
Moroccan recipes often include a fair amount of olives, and this dish is no exception.

This wonderful vegan salad can be made with green and or black olives, chickpeas, and cured lemon with lots of healthy herbs and spices.

Corn , Cilantro, and Cucumber Salad with Creamy Lime Dressing

This is one of my favorite no-lettuce summer salads. It's crunchy, sweet, and full of flavor. The combination of cucumber, corn, red onion and pitted whole black olives makes a colorful presentation and is so easy to make.

Seasonal Local Produce

The farmer's markets are overflowing with fresh sweet tender corn right now. It's a perfect time to make salads using uncooked crunchy corn kernels cut right off the cob.

Uncooked Corn Tastes Great

There is no need to cook corn. I cut the kernels right off the cob ( uncooked) and eat them raw.  The tender milky kernels are sweet, crunchy and delicious making them a welcome addition to any salad.

One of my favorite no lettuce summer salads is my corn and Jersey tomato salad (recipe link)  which uses ripe Jersey summer tomatoes, fresh corn, red onion, and summer basil. 

This time I wanted to mix it up a little and create a new salad using corn.

I decided to use crisp Kirby cucumbers, cilantro, and fresh corn kernels tossed in a creamy citrus dressing. I was pleased with the combination 

** Please note: If you don't like cilantro, substitute parsley.

The key ingredients in this salad are corn, cilantro, and cucumber - all starting with the letter "C" !! I could have named this recipe the Triple C Salad, but I the addition of  whole black olives and chopped red onion broke the pattern. 

This combination of ingredients makes a beautiful presentation, and I love the contrast of the colors and flavors. 

So if you are looking for additional ways to enjoy summer corn, this light vegan salad might be just what you are looking for. It's just another way to enjoy summer corn and without heating up the house.

                              I made a video demonstrating the making of the salad