Tag: sides

  • Detox Salad

    Detox Salad

    Detox Salad

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    Total Time 35 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • ¾ pound green cabbage
    • ½ pound broccoli florets
    • ½ bunch dino or lacinato kale
    • ¼ pound carrots
    • ½ cup roasted almonds
    • ⅓ cup sunflower seeds roasted
    Maple-Tahini Dressing
    • ⅓ cup tahini
    • 5 tablespoons water
    • 4 tablespoons apple cider vinegar
    • 3 tablespoons maple syrup (or to taste)
    • 2 tablespoons olive oil
    • ¾ teaspoon sea salt

    Method
     

    1. Thinly slice cabbage and broccoli. Remove kale from stems and roughly chop. Peel and grate carrots. Add vegetables to a mixing bowl.
    2. In a separate bowl, whisk together dressing ingredients until smooth and creamy. Adjust seasoning to taste.
    3. Pour ⅓ of the dressing over the salad and toss to combine, adding more dressing as needed.
    4. Roughly chop the roasted almonds. Top salad with almonds and sunflower seeds. Enjoy!
  • Cranberry Wild Rice Salad

    Cranberry Wild Rice Salad

    Cranberry Wild Rice Salad

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    Total Time 1 hour 10 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 2 cups wild rice
    • 8-12 cups water
    • Pinch of salt
    • 1 pound apples cored and chopped
    • ¾ pound Brussels sprouts trimmed and thinly sliced
    • 1 bunch scallions green and white parts thinly sliced
    • ½ cup dried cranberries
    • ½ cup toasted pecans roughly chopped
    • ½ cup avocado oil
    • ½ cup apple cider vinegar
    • ¼ cup honey or agave syrup
    • ¼ cup Dijon mustard
    • ½ teaspoon marjoram (optional)
    • ½ teaspoon sea salt

    Method
     

    1. Cook wild rice with water and salt in a pot, simmering for about 50 minutes or until tender. Drain any excess water and cool.
    2. Toss cooled wild rice with apples, scallions, Brussels sprouts, pecans, and cranberries.
    3. In a small bowl, whisk together avocado oil, vinegar, honey, mustard, marjoram, and salt until emulsified. Toss with salad and serve.

    Recipe Provided by INFRA

  • Savory Onion and Squash Scones

    Savory Onion and Squash Scones

    Savory Onion and Squash Scones

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    Total Time 45 minutes
    Ingredients Method Notes

    Ingredients
      

    • 3 cups all-purpose flour
    • ¾ cup shredded asiago cheese
    • 1 tablespoon cane sugar
    • 1 tablespoon baking powder
    • 1 teaspoon sea salt
    • 1 stick unsalted butter cold
    • 1 cup buttermilk plus 2 tablespoons
    • ⅓ cup squash puree
    • 1 large egg
    • 4 tablespoons chopped chives

    Method
     

    1. Preheat oven to 350°F. Combine flour, cheese, sugar, baking powder and sea salt in a large mixing bowl.
    2. In a separate bowl, whisk together 1 cup buttermilk, squash puree, egg and chives.
    3. Cut butter into the dry mixture until it resembles coarse cornmeal. Stir in wet ingredients until just combined.
    4. Turn dough onto a lightly floured surface, divide into two pieces and form each into 6-inch disks.
    5. Cut each disk into 6 wedges and place on a baking sheet lined with parchment. Brush scone tops with remaining buttermilk, and bake for 25 minutes or until edges are starting to turn golden. Enjoy!

    Notes

    Makes 12.
  • Summer Zucchini Chips

    Summer Zucchini Chips

    Summer Zucchini Chips

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    Ingredients Method Notes

    Ingredients
      

    • 2 medium zucchinis cut into ¼-inch slices
    • 1 ½ cup gluten free panko breadcrumbs
    • ¾ cup grated parmesan cheese
    • ¼ cup salt-free everything bagel seasoning
    • ½ teaspoon sea salt
    • 2 large eggs whisked

    Method
     

    1. Preheat your air fryer to 400°F. On a baking tray or shallow dish, combine panko breadcrumbs, parmesan cheese, and everything seasoning. In a separate bowl, whisk the eggs.
    2. In batches, coat each zucchini slice with the egg mixture. Transfer to the breadcrumb mixture, pressing to make a nice crust on each side.
    3. Air fry zucchini slices in batches. Place slices directly in fryer basket, leaving room for the air to circulate -do not crowd the basket. Cook for 8 minutes, flipping halfway through. Promptly remove zucchini chips from fryer basket and place on a cooling rack. Sprinkle with salt while hot. Repeat with remaining zucchini slices.
    4. Serve with your favorite dipping sauce. Enjoy!

    Notes

    Can’t find everything bagel seasoning? Substitute with ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon poppyseeds, and 2 teaspoons sesame seeds.
  • Sheet Pan Sausage, Brussels Sprouts, and Potatoes

    Sheet Pan Sausage, Brussels Sprouts, and Potatoes

    Sheet Pan Sausage, Brussels Sprouts, and Potatoes

    Sheet Pan Sausage, Brussels Sprouts, and Potatoes

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    Ingredients Method Notes

    Ingredients
      

    • 1 pound whole sausage
    • 1 pound small red potatoes halved*
    • 1 pound brussels sprouts halved
    • 6 tablespoons olive oil divided
    • 2 tablespoons red wine vinegar
    • 1 tablespoon Dijon mustard
    • 1 tablespoon honey
    • 1 tablespoon fresh sage minced
    • 1 tablespoon fresh parsley minced
    • Pinch of salt
    • Pinch of ground black pepper
    • ⅓ cup smoked almonds sliced

    Method
     

    1. Preheat oven to 350°F. Place sausages, potatoes, brussels sprouts on a sheet pan and drizzle on 3 tablespoons olive oil, toss to coat. Sprinkle lightly with salt and pepper.
    2. Place in oven and bake for 30-35 minutes or until vegetables are tender and sausages are cooked to 165°F, turning over halfway through cooking.
    3. Meanwhile, whisk together remaining ingredients, except almonds, until emulsified.
    4. Remove sausages and vegetables from the oven and transfer to a serving dish if desired.
    5. Drizzle on sauce and sprinkle with almonds. Enjoy!

    Notes

    *Potatoes should not be more than twice the size of the brussels sprouts for even cooking.
  • Apple and Endive Salad

    Apple and Endive Salad

    Apple and Endive Salad

    Still searching for a dish for Thanksgiving? While most item on the table are non-negotiable, the stuffing, the pie, mashed potatoes and gravy! The salad course is where you can really flex your creativity without upsetting anyone. The combination of apple and endive is crunchy and bright – a welcome contrast to the richness of so many traditional dishes.

    Print Pin

    Apple and Endive Salad

    Servings 2

    Ingredients

    Dressing

    • 3 tbsp avocado oil
    • 2 tbsp apple cider vinegar
    • 2 tbsp maple syrup
    • 4 large basil leaves minced
    • ¼ tsp sea salt
    • ¼ tsp ground black pepper

    Salad

    • 2 Belgium endive
    • 1 small head radicchio
    • 1 medium Granny Smith apple
    • ⅓ cup pomegranate seeds

    Garnish

    • ⅓ cup walnuts
    • ¼ cup pistachio shelled

    Instructions

    • Whisk together avocado oil, apple cider vinegar, maple syrup, basil, salt, and pepper until emulsified.
    • Chop endive and radicchio into bite size pieces. Core and chop apple. Combine in a mixing bowl.
    • Toss salad with half of the dressing and place on serving plates. Garnish with walnuts and pistachios. Serve with remaining dressing.

    Recipe Provided by INFRA

  • Elegant and plant-based

    Elegant and plant-based

    Elegant and plant-based

    Celebrate the season with this holiday meal

    This wow-worthy, plant-based holiday meal won’t disappoint—whether you nix the meat entirely or incorporate some of these recipes into your celebratory meal. This gluten-free, vegan menu has “festive” written all over it.

    Stuffing with Thyme, Rosemary, and Dried Cranberries

    In this plant-based stuffing, fresh herbs and dried fruit replace the depth of flavor usually infused by chicken juices, so use fresh thyme and rosemary if possible to maximize the flavor return.
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    Servings: 3
    Ingredients Method

    Ingredients
      

    • 3 fresh thyme sprigs or ½ teaspoon dried
    • 1 fresh rosemary sprig or ½ teaspoon dried
    • 1 loaf gluten-free bread cubed, about 6 to 8 cups cubes
    • 1 cup chopped green onions
    • 3 tablespoons chopped dried cranberries
    • 2 cups low-sodium vegetable broth

    Method
     

    1. Preheat oven to 350°F.
    2. De-stem thyme and rosemary sprigs and coarsely chop. In large bowl, combine herbs with bread cubes, green onions, and dried cranberries. Add 1 ½ cups broth and toss to coat. Bread should be moistened and slightly softened. Add remaining broth if needed (some gluten-free breads are denser than others).
    3. Taste and add salt if desired. Grease or line 8 x 11 in baking or casserole dish with parchment paper. Transfer stuffing to dish and bake for 50 to 55 minutes.
    4. Enjoy!

    Green Beans with Dukkah

    Subbing Middle Eastern dukkah for classic toasted almonds with your green beans is like taking your first international trip (or the first in a long time …) and (re)discovering that there’s a world of flavor out there.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • ¼ cup hazelnuts
    • ½ teaspoon whole fennel seeds
    • 1 teaspoon whole cumin seeds
    • 1 teaspoon whole black or green peppercorns
    • 1 tablespoons whole coriander seeds
    • 2 teaspoons white or black sesame seeds
    • ¼ teaspoon salt
    • ⅛ teaspoon ground cayenne pepper optional
    • 2 pounds green beans trimmed
    • 1 teaspoon hazelnut oil optional

    Method
     

    1. Preheat oven to 325°F. In nongreased baking dish, roast hazelnuts for 20 minutes.
    2. Heat medium skillet over medium-high. When hot, toast fennel seeds, cumin seeds, peppercorns, and coriander seeds for 45 seconds, stirring occasionally to prevent burning. Seeds should start to pop. Transfer to spice grinder, mortar and pestle, or directly to food processor or blender. In same skillet, toast sesame seeds, stirring every 10 seconds or so, until aromatic and, if using white sesame seeds, golden. Transfer immediately to medium bowl.
    3. Grind, or pulse all seeds except sesame seeds several times in blender or food processor, until lightly crushed and aromatic. Transfer to medium bowl with sesame seeds. Rub hazelnuts between kitchen towels to remove some of skins if needed, then coarsely chop in food processor (not in blender), or by hand. Add to bowl with crushed seeds. Stir in salt and optional cayenne.
    4. Steam green beans for 5 to 7 minutes, until tender-crisp. Serve topped with dukkah and a drizzle of hazelnut oil, if desired.
    5. Enjoy!

    Oyster Mushrooms with Garlic and Thyme on Caramelized Parsnip Puree

    This dish is a plant-based showstopper, with tender mushrooms in a sweet-and-sour glaze soaking into ultra-thick roasted parsnip puree.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    Caramelized Parsnip Puree
    • 8 cups water
    • ½ teaspoon baking soda
    • 2 pounds parsnips peeled and chopped into 2 inch pieces
    • 2 garlic cloves peeled
    • 1 tablespoon olive oil
    • ¼ teaspoon cane sugar
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    Mushrooms
    • ¾ cup balsamic vinegar or 6 tablespoons aged balsamic or balsamic glaze
    • 1 teaspoon olive oil
    • 14 ounces oyster mushrooms cleaned and, if necessary, trimmed so they grill flat
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • ¼ cup finely chopped green onion
    • 2 thyme sprigs stripped from stem, or ½ teaspoon dried
    • 2 tablespoons toasted pistachios roughly chopped
    • ½ cup finely chopped chives, parsley, or green onion to garnish

    Method
     

    1. For parsnip puree, preheat oven to 400°F.
    2. In medium saucepan, bring water, baking soda, and parsnips to boil. Reduce heat and simmer, covered, for 5 minutes. Drain parsnips, but don’t rinse. Set aside until cool enough to handle, about 3 minutes.
    3. In large bowl, combine parsnips with remaining ingredients for puree. Spread on baking sheet and roast for 10 minutes. Turn and roast for 10 minutes more, or until tender and caramelized. Transfer to large bowl and mash with potato masher or immersion blender, or transfer to food processor and blend until smooth. Taste and adjust seasonings.
    4. For oyster mushrooms, in medium saucepan, boil balsamic vinegar until reduced by half, about 10 minutes. If using aged balsamic vinegar or glaze, skip this step.
    5. In large skillet, heat oil over medium-high. When hot, add mushrooms, salt, and pepper and cook for 1 minute. Flip mushrooms and add balsamic reduction, green onions, and thyme and stir to coat mushrooms. Lower heat to medium-low; cover and cook for 5 minutes, or until mushrooms are tender, adding 1 Tbsp water to prevent sticking, if necessary. Taste and adjust seasoning.
    6. To serve, spread parsnip puree on bottom of large platter. Place mushrooms on top. Top with toasted pistachios and garnish with chopped chives, parsley, or green onion.
    7. Enjoy!

    Article Provided by Alive Magazine

  • Cheddar & Chive Smashed Potatoes

    Cheddar & Chive Smashed Potatoes

    Cheddar & Chive Smashed Potatoes

    These cheddar & chive smashed potatoes are simply elegant! Equal emphasis on the simple and the elegant. Cheddar and fresh chives combine for the perfect side dish. Plus, it’s vegan!

    Cheddar & Chive Smashed Potatoes

    These cheddar & chive smashed potatoes are simply elegant! Equal emphasis on the simple and the elegant. Cheddar and fresh chives combine for the perfect side dish. Plus, it’s vegan!
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    Servings: 1
    Ingredients Method

    Ingredients
      

    • 1 pound baby potatoes
    • 1 tablespoon avocado oil
    • 1 bag Daiya Cutting Board Collection Cheddar Style Shreds
    • Salt and pepper to taste
    • 2 tablespoons chives chopped

    Method
     

    1. Place potatoes in a large pot of salted water. Bring to a boil; then cook, covered for 8-10 minutes or until fork tender. Drain in a colander.
    2. Place in a lightly greased baking sheet, and with the back of a fork gently press until the potatoes burst. Continue until all potatoes are smashed.
    3. Drizzle with avocado oil and sprinkle bag of Daiya Cheddar Style Shreds on potatoes until evenly coated. Add salt and pepper to taste.
    4. Bake at 400°F for 15 minutes or until cheese is melted and potatoes are golden brown.
    5. Remove from oven and garnish with freshly chopped chives.
    6. Enjoy!

    Recipe Provided by INFRA

  • Fresh Corn and Black Bean Salsa

    Fresh Corn and Black Bean Salsa

    Fresh Corn and Black Bean Salsa

    It’s always a good idea to have a can of beans in the pantry. With a few fresh ingredients, canned black beans transform into a tasty fresh salsa. Perfect on its own, with some corn chips, or in your favorite taco.

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    Fresh Corn and Black Bean Salsa

    It’s always a good idea to have a can of beans in the pantry. With a few fresh ingredients, canned black beans transform into a tasty fresh salsa. Perfect on its own, with some corn chips, or in your favorite taco.
    Course Appetizer, Side Dish, Snack
    Keyword appetizer, salsa, side, snack
    Servings 4

    Ingredients

    • 1 cup organic sweet corn, fresh or frozen blanched 1 to 2 minutes
    • 15 ounces Eden Black Beans drained
    • 2 tablespoons red bell pepper diced
    • 1 clove garlic minced
    • 1 tablespoon lime juice freshly squeezed
    • ½ teaspoon ground cumin
    • ¼ cup onion diced
    • ½ teaspoon dried cilantro or dried parsley
    • ½ teaspoon sea salt
    • ½ cup green onions chopped
    • 1 tablespoon minced jalapeño or to taste

    Instructions

    • Mix all ingredients together and serve room temperature or chilled with your favorite organic corn chips.

    Recipe Provided by INFRA

  • Mayan Lima Beans

    Mayan Lima Beans

    Mayan Lima Beans

    Lima beans are one of the most polarizing beans and more polarizing foods out there. We don’t get all the lima bean hate. Don’t turn up your nose at lima beans; they’re one of the mildest flavored beans. Sometimes called butter beans, these protein rich, creamy beans are mild and delicious. With just a bit of lime juice and toasted pumpkin seeds, lightly charred lima beans make a satisfying dish full of texture and flavor. 

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    Mayan Lima Beans

    Don’t turn up your nose at lima beans! Sometimes called butter beans, these protein rich, creamy beans are mild and delicious. With just a bit of lime juice and toasted pumpkin seeds, lightly charred lima beans make a satisfying dish. 
    Course dinner, entree, Lunch, Side Dish
    Keyword dinner, entree, gluten free, lunch, side, vegan
    Servings 2

    Ingredients

    • 20 ounces lima beans frozen
    • 1 tablespoon sesame oil
    • 1 tablespoon avocado oil
    • ½ cup pumpkin seeds
    • ¼ – ½ teaspoon sea salt
    • 2 green onions sliced
    • ½ cup chopped parsley
    • 1 lime quartered

    Instructions

    • Toast pumpkin seeds in a 350∞F oven for 10 minutes or until lightly browned. 
    • Place freshly toasted seeds in a food processor and process until finely ground. 
    • Heat sesame and avocado oil in a medium sauté pan until hot, add lima beans and allow to sit and develop a sear, tossing occasionally until desired sear is achieved.
    • Add green onions, ground pumpkin seeds, and salt.
    • Enjoy!

    Recipe Provided by INFRA