Harvest Eating

Plant Based Vegan Recipes

Crunchy Cabbage Salad

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Created By: Chef Keith Snow

Description:

Here’s a new twist when you’re looking to fit a green salad into your menu.
Cabbage is inexpensive, healthy, tasty and something that should be in your diet.

Ingredients:

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6 cup cabbage
1 cup seedless red grapes
2 large apples
1 tablespoon pecans
3 tablespoon nonfat plain yogurt
1 tablespoon Helmans mayonnaise
Black pepper (to taste)
pinch curry powder

Directions:

1. Place the cabbage in a large bowl. Add the grapes, apples, and pecans.
2. In a small cup, mix the yogurt, mayonnaise, and pepper. Add to the salad and toss.

Calories: 68
Carbs: 15
Sodium: 26
Fat: 1
Fiber: 3
Protein: 1
Cholesterol: 0
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Blue Cheese Dressing

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Created By: Chef Keith Snow

Description:

This is a great dressing for salad greens and the ever popular iceberg wedge salad.

Ingredients:

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1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup crumbled blue cheese (about 3 ounces), divided
1/2 cup half and half
2 tablespoons sour cream
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
Freshly ground black pepper

Directions:

1. In a medium bowl, whisk together the mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire, and salt, until smooth.
2. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use now or store in the refrigerator for up to 3 days.

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Ceasar Dressing

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Active Time: 10 minutes
Total Time: 10 minutes
Created by: Chef Keith Snow

Description:

Learn how to make this ever so popular dressings. It’s great on sandwiches as well as salads.

Ingredients:

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2 tbs shallot chopped
2 tbs Parmesan cheese grated
2 clove garlic chopped
2 tbs real mayonnaise
1 tbs Dijon mustard
1 tbs worchestershire sauce
1 tsp dried oregano
1/4 cup red wine vinegar
1 tbs fresh lemon juice
3/4 cup olive oil
1/4 tsp fish sauce or one anchovy
1/4 tsp black pepper
1/4 tsp kosher salt

Chef’s Notes: Ceaser salad dressing is also a delicious marinade for meats, chicken or even firm fleshed fish.[/private]

Remoulade Sauce

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Created by: Chef Keith Snow

Description:

This sauce is quick and easy and goes great with a nice grilled chicken breast or perhaps a fresh tuna steak.

Ingredients:
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1/2 cup Cornichon — chopped
1/2 each Ancho
1 clove Garlic — minced
1/4 each Red Onion — diced
1/4 bunch Parsley — chopped
1/16 cup Tarragon
1/8 cup Lemon Juice
1/8 cup Mustard
1 1/2 cups Mayonnaise

Directions:

1. Place all ingredients except the mayonnaise in the bowl of a food processor. Pulse until a relish-like consistency develops.

2. Fold mayonnaise into relish.

3. Refrigerate for 30 minutes then serve.
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