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So here is my cilantro lettuce salad w roasted cashews, crispy wontons and rice wine vinegar……
387-Cilantro Lettuce Salad w Roasted Cashews
384-Qunioa & Sweet Potato Cakes w Beans And Greens
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On today’s episode, I discuss my new partnership with Ceramcor and their amazing solid ceramic cookware Xtrema, and an amazing vegan dish that you will want to make. …
382-Meaty Black Bean Chili-It’s Vegan
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Here is a perfect example of using plants in place of meat and having better results. This recipe used diced mushrooms to mimic the meaty chewy flavor of, well, meat. And it’s better then meat version IMO….
380-Ribollita Bread Soup
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On today’s show I will be discussing a soup recipe called Ribollita. This dish hails from Tuscany and there are many variations but it always contains stale or day old bread. It also alwyas conaines beans, usually canellini beans and Italian black kale called Lacinato.
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378-Plant Based Diets Defined
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On today’s episode I talk about plant-based diet or vegan diet definitions. I will cover what to eat and what to avoid, with plenty of helpful tips and suggestions too….
Basil Vinaigrette
Created by: Chef Keith Snow
Active Time: 10 minutes
Total Time: 10 minutes
Servings: 7
Recommended Beverage: pino grigio
Description:
This is a delicious and refreshing summer vinaigrette. Use Fresh Basil – grown in your garden is best. Use this vinaigrette not only on salads, also on tomatoes, chicken, and other grilled items.
Ingredients:
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1/2 small shallott sliced roughly
1 small garlic clove
1 1/2 cup fresh basil leaves
1 tbs Dijon mustard I use Maille
3 tbs red wine vinegar
9 tbs pure olive oil
salt & pepper to taste
Directions:
1-Peel and coarsely chop the shallot and garlic. Add all ingredients into a mason jar and blend with an immersion blender until creamy. A blender could be used in the absence of an immersion blender. Add more vinegar if the mixture is too thick.
Chef’s Notes: A blender could be used in the absence of an immersion blender. Add more vinegar or even cold water if the mixture is too thick. Other optional additions are Parmesan cheese or Romano cheese.[/private]
Roasted Red Pepper Hummus Wrap
Created by: Chef Keith Snow
Active Time: 10 minutes
Total Time: 10 minutes
Servings: 2
Recommended Beverage: Chai tea
Description:
This recipe video demonstrates a delicious and healthy vegan wrap with hummus and dates.
Ingredients:
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1 large whole wheat wrap
1/2 cup roasted red pepper hummus
1 large dates pitted
1 large handful organic leaf lettuce torn
4 large avocado slices
1 tsp herb vinaigrette
Directions:
1. Add all ingredients except lettuce to the wrap.
2. Toss lettuce in the 4-herb vinaigrette , add to wrap, carefully roll and cut in half.
Chef’s Notes: In place of the tortilla wrap a lavash will do the trick.[/private]
Grilled Vegetable Salad
Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 30 minutes
Servings: 6
Recommended Beverage: Shiraz
Description:
Grilling vegetables is easy and a tasty way to prepare them. Any vegetables you have can be grilled even broccoli. So next trip to the garden can mean it’s time to start the grill.
Ingredients:
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1 large zucchini sliced lengthwise
1 large summer squash sliced lengthwise
1 large eggplant sliced 1/2 thick
2 whole red bell peppers seeds removed
2 whole yellow peppers seeds removed
2 medium red onion 1/2 inch slice
1 pint cherry tomatoes
2 heads romaine lettuce cut in half lengthwise
2 heads radicchio cut in half
1/4 cup olive oil
1 recipe pesto
1 recipe French vinaigrette
salt and pepper to taste
Directions:
1. Place the cut vegetables and lettuces on a sheet pan and brush with olive oil, season with salt and pepper.
2. Grill them over a medium hot grill turning only once about 3 minutes for the lettuce and 5 for the veggies.
3. Remove from the grill and brush with the Pesto. Arrange on a platter, top with goat cheese and serve with french vinaigrette.[/private]
Grilled Vegetables with Basil Pesto
Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 30 minutes
Servings: 6
Recommended Beverage: Spanish Rose wine
Description:
There’s nothing like a bounty of fresh vegetables, grilled and coated with homemade basil pesto. This recipe screams summer time with a nice garden salad and a glass of chilled Spanish rose wine, it’s a perfect dinner for a week night on the patio.
Ingredients:
1 large eggplant sliced 1/2 inch thick
1 large zucchini sliced 1/2 inch thick
1 large summer squash sliced 1/2 inch thick
3 large ripe tomatoes sliced 1/2 inch thick
1 medium green bell pepper quartered and seeded
1 medium red bell pepper quartered and seeded
1 medium yellow bell pepper quartered and seeded
3 large portobello mushroom
1/2 cup extra virgin olive oil
1 recipe basil pesto
salt and pepper to taste
Directions:
1. Oil and season all of the vegetables. Grill them over a medium hot grill for about 2 minutes on each side (depending on the vegetable).
2. Place the grilled vegetables, a few at time in a bowl with some of the pesto. Toss to coat and arrange on the plate or serving platter.
Chef’s Notes: Select what is in season in your area and try grilling those vegetables that you have in the garden.
Sesame Ginger Vinaigrette
Created By: Chef Keith Snow
Active Time: 10 minutes
Total Time: 10 minutes
Servings: 10
Description:
Chef Keith Snow demonstrates how-to make this sesame ginger vinaigrette. Perfect on salads, grilled tuna or even as a marinade for seafood and chicken….