Beets with Walnuts and Pomegranate (Vegan)

This is a very simple dish that tastes great and looks pretty two.  If you can find fresh pomegranates you can sprinkle a few seeds on top for an even prettier presentation

Ingredients

4 medium beets, roasted with skins removed

4 Tablespoons of Walnuts finely chopped

1 clove of garlic, pressed or minced

2 Tablespoons of Olive Oil

2 teaspoons of Pomegranate Molasses

Salt and Pepper to taste

Instructions

Dice the beets into a uniform shape and size (don't be too much of a perfectionist) and put aside

In a medium bowl mix the Garlic, Olive Oil and Molasses.  Whisk to blend.

Add the Beets to this bowl and toss to coat.

Add the chopped walnuts and lightly mix again.

Add your salt and pepper to taste

Garnish with Pomegranate Seeds

If you are unfamiliar with pomegranate syrup it is a sweet, semi thick syrup that can be found at middle eastern markets.  It is the main ingredient in one of my favorite Persian dishes Fesenjan.  I will make this dish up and post the recipe soon

Pomegranate Molasses

Roasted Garlic and Olive Oil Asparagus

I am totally addicted to this.  It's smoky and delicious and so simple to make.

INGREDIENTS

1 pound of Asparagus; washed, ends trimmed

3 cloves of garlic crushed

2 Tablespoons extra virgin olive oil

Sea Salt

Ground Pepper

INSTRUCTIONS

Preheat oven to 425 degrees

Toss the Asparagus, Garlic and Olive oil in a large boil to coat

Place on baking sheet in a single layer and sprinkle with Salt and Pepper.

Roast in oven for 18 - 20 minutes or until tender with some charred sections, this is what gives it the smokey flavor

Garnish with Lemon slices

Sesame Infused Egg and Rice Scramble (Vegetarian)

Another great Vegetarian recipe that makes no waste of left over rice.  It's quick and easy and makes a delicious light lunch or side dish.

Ingredients

2 Cups of cooked Rice

2 Eggs scrambled

2 teaspoons of Coconut Oil

1/8 cup of green onions, sliced.  White parts only (slice the green part for garnish)

1/2 Tablespoon of Dark Sesame Oil

2 Tablespoons of toasted Sesame Seeds

2 Tablespoons of Coconut Aminos or Soy Sauce

Sriracha Sauce 

Instructions

Heat coconut oil in a non stick skillet

Pour Eggs into skillet and swirl in pan.  You want your eggs to be more like an omelette than chunky scrambled

Cook eggs for about a minute then add rice, Sesame Oil and Green Onions (white part only)  and cook for 2 minutes, stirring until rice is heated through

Remove from heat and add Coconut Aminos and Sesame seeds.

Toss to Mix

Pack the Rice into 1/2 cup bowl and invert on plate to serve

Squirt a little Sriracha on top and sprinkle with green onions for garnish and a little kick

Mock German Potato Salad (Vegan / Low Carb)

Ingredients

4 slices of Vegetarian Bacon 

Meatless Smart Bacon

1/4 red onion; chopped

1/2 cup apple cider Vinegar

1 tsp. Coconut Oil

1 Packet of Truvia

1 14.5 oz container of hearts of palm; sliced

Directions

Cook Smart Bacon as directed on package

Drain Hearts of Palm and slice to bite size pieces

Chop Onions and Saute in Coconut Oil

When Onions Wilt (appx 3 minutes) add the hearts of palm and continue to saute for 3 more minutes

Add Truvia (or Stevia) and Apple Cider Vinegar and cook over medium high until tossing frequently until cider has been reduced

Serve Warm

Shaved Brussels Sprouts (Vegetarian / Low Carb)

Vegetarian / Low Carb

Ingredients

1 pound of fresh Brussels Sprouts, washed with outer leaves removed

2 Tablespoons of Salted Butter

3 Tablespoons of Olive Oil

1 Red Onion Thinly Sliced

6 Garlic Cloves, Thinly Sliced

4 Tablespoons of  Bac'Uns  (Vegetarian Bacon Bits)

2 Tablespoons of Fresh Lemon Juice

Instructions

You can either use a food processor with a slicing blade or a mandolin.  I actually enjoy the mandoline so that is what I chose to use.  If you don't have one, this is a very affordable and handy tool to have in the kitchen.

Swissmar Borner Slicer Plus Mandoline

Slice Brussels Sprouts, garlic and onions thinly.

In a large skillet melt butter with olive oil over medium heat.

Add the onions and saute 3 minutes

Add Garlic and saute 1 minute

Add Brussels Sprouts and saute until tender about 8 - 10 minutes.

Stir in Fresh Lemon juice and Season with Salt and Pepper

Transfer to Serving Bowl and Sprinkle with a few Tablespoons of Bac'un Bits

Coconut Carrot Saute (Vegan / Low Carb)

Ingredients

3 Carrots, peeled and shaved

1 Tablespoon of Coconut Oil

1 Tablespoon of Curry Powder

1 cup of Coconut Milk

1/2 cup of shelled Pistachio Nuts

Juice from 1 lime

Instructions

Peel Carrots and discard the skin.  Using a potato peeler shave the carrots into long "noodle" like strands.

In a medium pan melt coconut oil.  When completely melted add curry powder and saute for 1 minute.

Add shredded carrots and saute 5 minutes.

In a small food processor grind pistachio nuts and then add coconut milk and blend to make a paste.

Add mixture to carrots and cook 5 minutes.

Remove from heat and add juice from one lime.

Season to taste with salt and pepper and serve warm, garnished with a lime slice.

Cauliflower "Rice" (low carb / vegetarian)

Instructions

Start with a very firm fresh head of cauliflower

Remove green stems and leaves and cut to a workable size

Wash well and drain

Place dried cauliflower in a food processor and pulse until it is the same consistency as rice

Cook in a Microwavable dish with a tight fitting lid and two tablespoons of water or broth

I like to use the microwave steamer

Serve in Place of Rice