Cauliflower Steaks

 When cauliflower is cooked, it becomes a meaty texture, deeply flavorful, and caramelized.

Serves 4

Place the oven rack to lowest position.

Preheat the oven to 500F (260C)

1 1/2 cups (92 g) parsley leaves

1/2 cup (31 g) mint leaves

1/2 cup (120 ml) olive oil

2 Tbs. (30 ml) water

1 1/2 Tbs. (37 ml) white wine vinegar

1 Tbs. (15 g) organic capers

1-2 minced organic garlic cloves

organic lemon wedges 

pinch or more black pepper to taste

2 heads of organic cauliflower (=4 pounds/910 g) cut into 1 1/2-inch (9 mm) thickness (makes 4 steaks, save rest for another use)

salsa of your choice

1. Pulse: parsley, mint, 1/4 cup (60 ml) oil, vinegar, capers, and garlic.

2. Add to a sauce pan and set aside (It can be refrigerated up to 2 days.)

3. Place the steaks on a baking sheet and drizzle with 2 Tbs. (30 ml) oil.

4. Season very lightly with black pepper.

5. Flip and season the other side and with oil.

6. Cover the baking sheet with foil.

7. Roast for 5 minutes.

8. Remove the foil and roast until the bottoms are well browned, 8-10 minutes.

9. Flip and continue to roast 6-8 minutes.

10. Transfer them to a platter and brush with 1/4 cup (60 ml) salsa.

11. Serve with lemon wedges and rest of the salsa.

Read More

Salmon Roasted Topped with Salsa

Salmon is rich in flavor and healthy omega-3 fatty acids, which is great for the heart, brain, and reducing inflammation. Top it off with a homemade salsa and voilà a new surprise dinner.

Serves 4

Preheat the oven to 325ºF/165ºC.

1 1/2 pound (680 g) wild salmon

1 organic: orange and lime, cut into four pieces 

avocado oil

chopped organic red onion

cilantro or parsley

mint

chopped organic garlic

black pepper

optional: jalapeño, remove the seeds

1. Heat a skillet over medium-high heat.

2. Brush the slices of orange and lime with the oil.

3. Place in the skillet, cut side down.

4. Cook about 2-3 minutes.

5. Trun over and char the other side.

6.  Sprinkle a little black pepper in the pan.

7. Peel the rind off of orange and lime. 

8. Place in a blender and squeeze in the juices.

9. Add the onion, mint, cilantro/parsley, garlic, and optional jalapeño.

10. Pulse to the consistency your like.

11. Line a baking sheet with parchment paper.

12. Bake about 16 minutes, inside temperature 145ºF/63ºC.

13. Serve the salmon with the salsa on top.

There are many more fish recipes at: https://veggiefernandezs.blogspot.com/search/label/fish

Read More

A Cheesecake Dip à la Berries

Always buy organic berries! Now, let's made a dip for the special gathering of friends and family.

Serves 8

~Use organic as much a possible.~

1/2 cup (65 g) each: strawberries, blueberries, blackberries, raspberries (and from Oregon, marionberries)

2 Tbs. (30 g) sugar

2 Tbs. (30 ml) orange juice

zest of 1 orange

8 ounces (225 g) (dairy-free) soft cream cheese or yogurt

1/2 cup (120 ml) (dairy-free) sour cream

1 tsp. (5 ml) vanilia extract

2 Tbs. (30 g) honey

1 tsp. (5 g) cinnamon

(gluten-free) crackers

garnish: mint

1. Toss the berries in a bowl with orange juice and zest.

2. Use a mixer to blend the creams, vanilla, honey, and cinnamon.

3. Spread on a plater.

4. Topped with the berries.

5. Garnish with the mint.

6. Serve with the crackers.

Read More

Snap Pea and Radish Salad

Some nice summer vegetable do wonders for a gathering of friend in the backyard.

Serve 8

2/3 cups (160 ml) each organic: balsamic vinegar and lemon juice

4 tsp. (20 g) organic honey

2 tsp. (10 g) Himalayan salt

black pepper 

2 cups (480 ml) olive oil

2 pounds (910 g) organic snap peas (5 cups), sliced thinly 

organic radishes, thinly sliced

mint leaves, torn

(dairy-free) hard cheese, shaved

1. Whisk: lemon juice, vinegar, honey, and salt.

2. Whisk in olive oil.

3. Set aside 2/3 cups (160 ml) and store the rest in the refrigerator for up to 2 weeks.

4. Place the snap peas in a bowl and season with pinch of salt.

5. Add the radishes and mint leaves. Toss.

6. Add the cheese and dressing. Toss.

7. Taste and adjust the spices and/or dressing.

Try some other salads: https://veggiefernandezs.blogspot.com/search/label/salads

Read More

Japanese Dessert: Tofu Mango

Japanese cruise can be quite different from Western cruise. After living in Japan for 13 years, I miss the many desserts they have to offer. Add tofu for protein and antioxidants. You have a healthy after dinner treat for you and your guest.-Mike

Serves 4

1 1/2 cups (195 g) frozen organic mango cubes

2 Tbs. (30 g) organic sugar

1 Tbs. (15 ml) organic lemon juice

2 blocks of organic silken soft tofu, chilled

sliced mint leaves

fresh mango for garnish

1/4 cup (60 ml) water

~Japanese~
i /long e/
一 /ichi/ 1. In a saucepan, add water, frozen mango, sugar, and lemon juice.

二 /ni/ 2. Bring to a boil, reduce to medium, and simmer about 7 minutes into a syrupy liquid.

三 /san/ 3. Purée the mixture.

四 /shi/ 4. Cut each block of tofu into 2 rectangles, then into cubes.

五 /go/ 5. Place in bowls, pour the sauce on top, garnish with mint and fresh mango cubes.

Try some other 

desserts: https://veggiefernandezs.blogspot.com/search/label/desserts

tofu recipes: https://veggiefernandezs.blogspot.com/search/label/tofu

Read More

Lettuce-Apple-Walnut Salad

Holidays are approaching and you are bringing a salad. Try this quick, easy, and tasteful salad. Make more and have leftovers at home.

📎Bite of hisotry: Mixed greens with dressing dates back to ancient Greeks (12th-9th centuries BCE) and Romans (753 BCE-5th century CE). As time progressed salads became more complicated and varied to place and time. Dinner salads were popular with Renaissance (15th-16th centuries) meals.

 Serves 8

1/2 cup (120 ml) olive oil

1/4 cup (60 ml) balsamic vinegar or red wine vinegar

4 tsp. (20 ml) soy sauce or gluten free liquid aminos

4 tsp. (20 ml) organic maple syrup

about 9 cups (285 g) organic mixed greens or spinach

organic Fuji apples, diced

mint leaves, julienned

organic walnuts, toasted and chopped

pepper to tasted

options:

add color with cheery tomatoes, cut in half

1. Whisk together the oil, vinegar, soy sauce/liquid aminos, and maple syrup.

2. Add the rest of the ingredients

3. Toss gently.

Read More

Chickpeas, Cucumber, and Mint Salad

 This a nice South Asian street snack. 

Serves 4-6 

Substitutions are listed or added ingredients to the salad.

1 organic cucumber (Substitue with some tomatoes or mango.)

15 1/2 ounce (655 g) can of organic chickpeas, rinsed drained and patted dry

2 Tbs. (15 g) cornstarch

olive oil

2 tsp. (10 g) curry powder

1 tsp. (5 g) graded organic lemon zest

2 Tbs. (30 ml) organic lemon juice

mint or cilantro, or a combination

optionals: 

(dairy-free) cheese (example: mozzarella, goat cheese, feta)

chopped organic red onion

1. Cut the cucumber into fourths lengthwise, then into bite size pieces. Place in a colander.

2. Toss with a little sea salt.

3. Let them stand 15 minutes and toss a few more times for the liquid to drain.

4. In another bowl, toss the chickpeas with the cornstarch.

5. Transfer to a fine-mesh strainer and shake to remove excess cornstarch.

6. Heat the oil in a skillet over medium-high heat until shimmering.

7. Add the chickpeas, stir until golden brown and crisp, about 5 minutes.

8 Add the curry powder, stir, 30-60 seconds.

9. Transfer to a paper towel-lined plate.

10. Discard the liquid collected under the cucumber, then wipe out the bowl.

11. Add the cucumber to the bowl, with the lemon zest and juice, plus optional(s).

12. Add the mint/cilantro, or both.

Read More

Russian Cabbage Salad

Russian slaw is a healthy cabbage* salad. The Russian salad has no mayonnaise as in a typical English/American slaw. Instead, lemon and oil are used in the dressing. It can be as a vegetable dish or a light salad with meat, chicken or potatoes.

Капустный салат (Russian)

/kapustnyy salat/ 

or

капуста провански

/kapusta provanski/

"Provence cabbage"

Serves 6

Chill for +/- 3 hours.

1 1/2 Tbs. (22 ml) each: organic lemon juice and olive oil

2 Tbs. (30 ml) white wine vinegar

1/2 tsp (2,5 g) organic sugar

1 organic red onions, chopped 3/4 of the onion, and slice the rest

2 1/2 pounds (about a 1 kg) organic cabbage, remove the outer leaves, rinse, remove the core, and finely chopped

organic green onions, sliced

2 each organic: garlic cloves and carrots

shredded mint leaves

black pepper

1 Tbs. (15 g) sea salt

1 tsp. (2 g) caraway seeds

optional: handful of pomegranate seeds

один  /a-deen/ 1. Rub the cabbage with the salt and then squeeze it to release the juices and make the salad moist and tasty without too much oil.

два  /dva/ 2. Whisk together the lemon juice and vinegar into a bowl.

три  /tree/ 3. Whisk in the olive oil, sugar and black pepper.

четыре  /chye-tir-ye/ 4. Stir in the chopped red onions.

пять   /pyat/ 5. Stir the onion slice in with the lemon/vinegar mixture.

шесть   /shest/ 6. Grate the carrots and mince the garlic. Add to the cabbage.

семь   /syem/ 7. Toss the cabbage with mint leave in the dressing.

восемь  /vo-syem/ 8. Cover the bowl and chill for 3 hours.

 (a) Longer time for firm winter cabbage and lesser time for summer greenish cabbage.

девять /dyev-yat/ 9. Before serving, add the sliced red onions and chopped green onions on top.  

десять  /dyes-yat/ 10. Serve with optional pomegranate seeds over the top.

*Cabbage is a riche source of 

1. vitamin C (involves in the repair of tissue) 
2. vitamin K (for blood coagulation) and 
3. moderate source of vitamin B6 (foster good health and works well with other nutrients).

Read More

Armenian Vegetable Salad

 Food became a central theme in Armenian literature, which reflects the history and geography of the country, add touches of European and Levantine cuisines and the regional crops and animals.

Բանջարեղենով աղցան (Armenian)

/banjareghenov aghts'an/

Serves 4

2 organic tomatoes, sliced

1 organic cucumber, sliced

3 organic scallions (or red onions), chopped

chopped mint

3 Tbs. (45 ml) each: organic lemon juice and olive oil

cubed feta cheese or diary-free goat cheese

black pepper to taste

մեկ /mek/ Ա. 1. Toss together: tomatoes, cucumbers, scallions/onions, and mint.

երկու /erkow/ Բ. 2. Whisk the lemon juice and oil. Season with black pepper to taste.

երկու /erkow/  Գ. 3. Pout over the salad and toss.

չորս /čors/  Դ. 4. Add the cheese.

Serve with "Armenian Lemon, Peas, and Onion Soup"

https://veggiefernandezs.blogspot.com/2022/08/lemon-peas-and-onion-soup.html

Read More

Mango Sorbet

Sorbet is a dessert consisting of frozen fruit juice, fruit purée, wine, liqueur or flavored water with a sweeter (sugar, honey, etc.), also called "water ice" or "Italian ice". 

"Sorbet" < French sorbet < Old Italian sorbetto < Turkish şerbet, which is believed that sorbets originated in ancient Persia (today Iran).

Makes 6 desserts

2 organic mangos, peeled and pit removed

1/4 cup (60 ml) each organic: orange juice and honey

juice of half an organic lemon

mint leaves for garnish

1. Line a dish that can go in the freezer, with plastic wrap.

2. Add all the ingredients in a blender or food processor.

3. Belen until smooth and creamy.

4. Pour into the minced container and freeze until sold.

5. Remove 15 minutes before serving.

6. "Shave" the ice into dessert containers or use scoop "balls" of ice.

7. Garnish with mint leaves

Option: Try different types of fruits with lemon or lime

Read More

Stewed Sicilian Vegetables

The stew can last several days in the refrigerator, which is even better after two days! 

• It is best eaten at room temperature, or warm, or cold.
• Serve as a side dish.
• Chop it more and spread on grilled bread.
• It is perfect for a summer party.

Caponata (Italian)

Serves 6-8

1 each organic: red bell pepper, zucchini, and eggplant*, cut into 1-inch (2,5 cm) squares

1/2 cup (120 ml) olive oil

1 chopped organic onion

2 chopped organic celery stalks

1/2 cup (100 g) organic raisins

1/4 cup (50 g) pitted green olives, coarsely chopped

1 Tbs. (15 g) organic toasted pine nuts

1 Tbs. (15 g) drained, capers

pinch red pepper flakes

2 organic diced tomatoes

1/4 cup (60 ml) white wine vinegar

2 Tbs. (30 g) organic sugar

1 Tbs. (15 g) chopped mint leaves

A. Vegetables:

~Sicilian numbers~

unu 1. Boil salted water.

dui 2. Add the red pepper, cook 1 minute. Drain and pat dry.

tri 3. Heat the oil in a skillet over medium heat.

quattru 4. Add the eggplant and fry, turning the cubes until golden brown, about 4-5 minutes.

cincu 5. Remove and drain on a paper towel lined plate.

sei 6. Heat the oil in a second skillet.

setti 7. Add the zucchini, cook, stirring until golden, about 5 minutes.

ottu 8. Remove and add to the eggplant.

novi 9. Add the onion and celery to the oil in the second pan, cook about 5 minutes.

deci 10. Stir int he raisins, green olives, pine nuts, capers and blanched bell pepper.

unnici 11. Seasons with red pepper flakes.

dudici 12. Stir and cook about 10 minutes.

triadici 13. Add the diced tomatoes, cook about 5 more minutes.

B. Sugar-mint syrup:

1. Bring the vinegar to a boil.

2. Ad the sugar and the mint, reduce the heat to low, and simmer until thick, about 5 minutes.

C. Combine:

1. Pour the syrup into the skillet of vegetables, cook until the vegetables are very soft and juicy, about 3-4 minutes.

2. Stir in the eggplant and zucchini, cook 1-2 minutes.

*Choosing an eggplant:

• firm flesh
• no bruises
• glossy skin
• no blemishes
• tight skin so it "squeaks" when your rub it
• long green, not brown, steam means it was just picked

Read More