Mediterranean Olive Oil Dip

Sitting around a table, enjoying the sunny weather, having a free friends over or just the family, olive oil dips are savory.  

Makes 2 cup (480 ml)

2 cups (480 ml) olive oil 

4 Tbs. (60 ml) balsamic vinegar 

2 Tbs. (30 ml)  organic lemon juice 

4 tsp. (8 g)  each dried: oregano and basil

2 clove garlic, minced 

dash of red pepper flakes and black pepper to taste

garnish. parsley and/or basil

1.  Whisk the mixture together.

2. Let it rest for 15-30 minutes.

3. Garnish on top.

4. Serve with warm, crusty (GF) bread for dipping.

Try some other appetizer dips:

French Onion Dip:  https://veggiefernandezs.blogspot.com/2024/07/french-onion-dip.html

Bread Dipping Oil: https://veggiefernandezs.blogspot.com/2026/04/bread-dipping-oil.html

Baked Goat Cheese Dip: https://veggiefernandezs.blogspot.com/2024/03/baked-goat-cheese-dip.html

Vegan Queso Dip: https://veggiefernandezs.blogspot.com/2023/02/vegan-queso-dip.html

A Goat Cheese Dip with Roasted Garlic: https://veggiefernandezs.blogspot.com/2022/07/a-goat-cheese-dip-with-roasted-garlic.html

Dill Dip: https://veggiefernandezs.blogspot.com/2022/04/dill-dip.html

Eggplant Dip: https://veggiefernandezs.blogspot.com/2021/04/eggplant-dip.html

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Mushroom Stroganoff

Stroganoff originated in Russia in the 19th century, named after Count Pavel Stroganov (Павел Строганов). The dish has sautéed beef, onions, mushrooms, and Russian sour cream. 

Different countries have adapted their versions:

• US: sour cream or cream of mushroom soup with egg noodles or white rice
• Brazil: chicken or beef, with ketchup or tomato paste, served with white rice and shoestring potatoes
• France: flambé beef, cognate, or white wine with French heavy cream
• UK and Australia: like America but with creamy white wine sauce with rice or pasta
• Japan: beef strips in a savory sauce and served over white rice 

Here is a vegan stroganoff.

Грибной строганов (Russian)

/gribnoy stroganov/

Serves 4

~Use organic as much a possible.~

1 pound (130 g) sliced mushrooms, different types have unique flavors, eg. cremini, shiitake, or oyster mushrooms
1 onion, diced
4 cloves garlic, minced
2 Tbs. (30 ml)  olive oil
2 Tbs. (30 g)  (GF) flour
2 cups (480 ml) vegetable broth

1/2 cup (120 ml) white wine
1 Tbs. (15 ml)  soy sauce or GF liquid alminos 
1 Tbs. (15 g)  Dijon mustard

1 tsp. (2g) each: paprika and dried thyme
1/2 cup (65 g) vegan sour cream or non-vegan with Greek yogurt or DF yogurt

cooked and drain (GF) egg noodles

garnish: parsley or chives

один  /a-deen/ 1. Sauté the mushrooms in oil over a medium-high skillet for 5-8 minutes.

два  /dva/ 2. Add the onions and garlic. Cook 2-3 minutes. 

три  /tree/ 3. Stir in the flour.

четыре  /chye-tir-ye/ 4. Pour in the broth and wine. Mix.

 

пять   /pyat/ 5. Add the soy sauce/liquid aminos, mustard, spices. Stir well.

шесть   /shest/ 6. Simmer for 10-15 minutes.

семь   /syem/ 7. Stir in the sour cream.

восемь  /vo-syem/ 8. Serve the mushroom sauce over the cooked pasta. Garnish.

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Asparagus with Hard Boiled Eggs à la French

 In 20 minutes you can have a French appetizer on the coffee table.

France is one of five European countries that grown white asparagus, which are grown underground. There are special festivals from mid-April to June 24th just for white asparagus.

Asperges et œuf (French)

Severs 4

Preheat the oven to 450ºF/230ºC

bunch of organic white or green asparagus, trimmed

4 Tbs. (60 ml) olive oil

Himalayan salt and black pepper

2 Tbs. (30 ml) organic lemon juice

grated (dairy-free) cheese, eg. Parmesan

4 organic hard boiled eggs

un 1. Place the asparagus on a large sheet pan.

deux 2. Drizzle with oil and season to taste.

trois 3. Roll the asparagus in the oil, then spread in a single layer on the baking sheet.

quatre 4. Roast about 8-12 minutes until they are tender and lightly browned.

cinq 5. Remove and drizzle with lemon juice and cheese.

six 6. Peel the cold eggs and slice horizontally.

sept 7. Serve a sliced egg with the asparagus on four plates or in bowls.

Try other asparagus dishes: https://veggiefernandezs.blogspot.com/search/label/asparagus

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Avocado Stuffed with Garbanzo Beans and Tuna Salad

Avocado (aka alligator pear or avocado pear) is a native fruit grown by indigenous people from Mexico to Peru for thousands of years.

proto-Aztecan *pa:wa > Nahuatl āhuacatl /a:wakatl/ > 

        Spanish aguacate > 1697 English avogato pear > modern English avocado (pear)

Aguacate relleno de ensalada de garbanzos y atún (Spanish)

Severs 2-4 

1/4- 1/2 cup (30-60 g) Greek yogurt, sour cream, dairy-free yogurt or sour cream; vegan original mayo

1 Tbs. (15 ml) each: sweet pickle relish, organic lemon juice, and Dijon mustard

1 can wild tuna, drained 

1 can organic garbanzo beans, drained

2 organic green onions, sliced

1/2 tsp celery seed

2 large avocados, sliced in half, pitted

chopped parsley

uno 1.  Combine tuna and beans. Use a folk to break up the tuna.

dos 2. In another blow, mix the mayonnaise, mustard, and lemon juice.

tres 3. Mix the sauce with the tuna/beans and the rest of the ingredients except the avocados and parsley.

cuatro 4.  Sp0on the tuna mixture into the avocados and garnish with parsley.

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Peas, Beans and Brown Rice à la Jamaica

Brown Rice = good antioxidants and helps reduce damage to cells

Peas = provides protein, fiber, vitamins A, C, and K, support heart health, aid digestion

Beans = high-fiber

Combine for a West African spicy dish from the Caribbean nation of Jamaica.

Use dried or canned beans, cook on the stove or rice cooker (see below).

  Serves 4

 

3/4 cup (95 g) organic dried kidney beans, soak overnight or 1 1/2 cups (195 g) of canned of drained red kidney beans

1 cup (240 ml) organic coconut milk

2 chopped organic scallions

6 sprigs of thyme or 2 Tbs. (6 g) of dry thyme

2 crushed garlic coves

1 bay leaf

1 tsp (2 g) allspice

1 1/2 cups (195 g) organic brown rice, washed (P.S. Jamaicans use white rice, but brown is healthier.)

Jamaican Patois/Jamiekan lanwijj:

(English-based creole language, variation in English pronunciation and vocabulary, with piece of culture, history, and the heart of the Jamaican people)

dry beans

wan 1. Drain the  soaked beans and place them in a pot of 3 cups (360 ml) of water.

tuu 2. Bring to a boil, then reduce and simmer about 45-60 minutes.

chree 3. Stir in the rest of the ingredients except the rice

foh 4. Simmer for 10 minutes.

five or faib 5. Add the rice. Add more hot water to just cover the beans.

six 6. Cover the pot and cook on low until the rice is tender and the liquid is absorbed, 20-25 minutes.

sehven 7. If there are thyme stems, remove them and the bay leaf.

eight 8. Fluff the rice and serve

canned beans

wan 1. Place in a pot.

tuu 2. Stir in the rest of the ingredients.

chree 3. Add water to cover the rice.

foh 4. Cover the pot and cook on low until the rice is tender and the liquid is absorbed, 20-25 minutes.

five or faib 5.  If there are thyme stems, remove them and the bay leaf.

six 6. Fluff the rice and serve.

rice cooker

1 cups (195 g) can of drained red kidney beans with liquid

1 cup (240 ml) organic coconut milk 

2 chopped organic scallions

2 Tbs. (12 g) of dry thyme

2 crushed garlic coves

1 bay leaf

1 tsp (2 g) allspice

1 cups (130 g) organic brown rice, washed 

wan 1. Add all the ingredients in the cooker.

tuu 2. Fluff the rice  and remove the bay leaf before serving.

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