Tuesday, August 31, 2010

The Case of Bocconcini Salad and Olive Oil and Red Wine Vinegar Vinaigrette

Got this picture scanned at a higher resolution than my previous black and whites. Food's gotta look good, right? But let me be clear about something, there will be no touch-ups to my food pictures. No contrast adjustments. No colour enhancements. Only a little tasteful cropping here and there.

So, no false advertising. 100% transparency in reporting. And hopefully my dishes still look tasty. I'm an interior designer with my own little shop called Beautiful Things, so I should know a little something about art and beauty. If not technology, which seems to be leaving me in its dust. I'll warn you if I get the urge to pimp my ride...so to speak.

Because...the whole point of my blog is to show vegetarian cooking in a flattering yet honest light. In fact, I'd love to participate in the bringing of vegetarianism into the mainstream. It's already mainstream where you are? 'Cause in Black Currant Bay – not so much. More on the mainstreaming of vegetarianism in my next post. Now for the recipe of the day.

Bocconcini Salad

1 cup cucumber, chopped
1/2 yellow pepper, chopped
1 cup grape tomatoes, the larger ones halved
1 cup bocconcini
1/2 recipe Olive Oil and Red Wine Vinegar Vinaigrette (see below) 
1/8 cup fresh chives

Toss the vegetables and cheese with the Olive Oil and Red Wine Vinegar Vinaigrette. Plate, and snip the chives on top. Makes 2 meal-size salads.

Olive Oil and Red Wine Vinegar Vinaigrette

3 tbsps red wine vinegar
2 tbsps olive oil

Whisk or shake together the red wine vinegar, olive oil and salt and pepper to taste.

Sunday, August 22, 2010

The Case of Tofu à l'orange

What's this? Why, my tongue-in-cheek photo to accompany Tofu à l'orange. Snapped it on a trip to Montreal with my friend, France, whom you'll meet if you read one or two of my TOFUdunits. The top two words in this quaint store window say Butcher Shop and Deli. So, meat. But in French. Tofu à l'orange is French. It's like a savoury Crème brûlée. I serve it with fresh green beans, and Karl always enjoys it, even if he doesn't brag all that much about it at the station.

Tofu à l'orange

1 cup pomegranate juice
2 cloves garlic, minced
1 tbsp soya sauce
2 tsps Dijon mustard
1 tsp grated orange zest
1 tsp rosemary
3/4 lb firm tofu, sliced and cut in triangles

Simmer together the pomegranate juice, garlic, soya sauce, mustard, orange zest, and rosemary, in a non-stick frying pan, for 4 min. Add the tofu, turning to coat, and simmer for 3 min. until heated through. Serves 2.

Sunday, August 15, 2010

Case #3

Sumptuously pink!
1/2 cup coconut milk
1/2 cup raspberries
1 tablespoon agave syrup
1/2 teaspoon vanilla
4 ice cubes

Add all the ingredients to a high-speed blender, in the order given, and blend.

Serves 1.


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Wednesday, August 11, 2010

Case #2

3 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons raw agave syrup (optional)

Whisk or shake together the lemon juice, olive oil and salt and pepper to taste.
If you're serving plain green salads without vegetables or fruit to sweeten them up, include the agave syrup.
One recipe makes enough for 2 main salads or 4 side salads.
PS Thanks for sharing.

Thursday, August 5, 2010

Case #1

No mayonnaise, no eggs, ultra-safe to take on picnics, and vibrant with fresh, summer-garden herbs.

24 baby red potatoes, the larger ones halved
2 tablespoons olive oil
3 tablespoons lemon juice
1/2 cup finely chopped red onion
2 cloves garlic, minced
1 cup chopped fresh parsley
1/2 cup chopped fresh mint

Preheat oven to 400ºF.

Spread the potatoes on a 9" X 13" pan. Drizzle with the olive oil. Toss to coat the potatoes. Roast for 30 min. (If it's way too hot outside to want to turn on your oven, or you want to speed up the process, prick the potatoes with a fork and microwave them in a covered casserole dish for 10 min. on high, stirring at intervals, then drain and continue as below, except you probably don't have to transfer the potatoes to a large bowl.) 

Transfer the potatoes to a large bowl and sprinkle with the lemon juice. Salt and pepper to taste.

Let cool.

Toss in the rest of the ingredients and chill.

Serves 4-8.


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