Category Archives: Vegan

Summer Salad with Orzo and Lemon Olive Oil

Lemon Orzo Salad

By Chef Lippe

Now that the kids are on summer vacation we spend a lot of time at the beach and need some good picnic food. This salad is fun and easy to make and you can make it with any vegetables and server it warm or cold. It travels well without spoiling because it has olive oil instead of heavy mayonnaise.  The kids love it because I let them pick out the color of the orzo (red, white, green) and the vegetables that we use. One time we had spinach orzo with yellow corn and red tomatoes. Today we are having white orzo with green peas, artichoke and white beans with lemon flavored olive oil. You can add chicken or shrimp to either dish if you have some way to keep it cold until you serve it at the beach.

Enjoy the water!

Ingredients:

1/2 pound orzo pasta
1 cup cooked fresh peas (or frozen peas if you are in a hurry to get to the beach)
1 can artichoke hearts, drained and chopped into bite-sized chunks
1 can white beans, drained and rinsed in cold water
2 cups arugula
sea salt (try lemon or garlic flavored sea salt)
freshly ground black pepper
1/4 cup extra virgin olive oil lemon flavored

Bring a pot of water to a boil. Season the water with some salt, then cook the orzo pasta according to package directions (about 9 minutes). Drain well and set aside in a large mixing bowl. Add the peas, artichokes, white beans, and arugula on top of the orzo and season the salad with salt and pepper to taste. Add the lemon olive oil.  Toss with a spoon until all the ingredients are well combined. It’s ready to serve, but tastes best if made a few hours or even the night before so flavors can really develop.   Add some crumbled feta cheese or shaved parmesan if you like just before you serve it.

Here is another version that is good on its own or as a bed for a nice piece of grilled salmon.

Ingredients:

1 cup orzo

2 cloves garlic, chopped

2 teaspoons freshly flavored Lemon Olive Oil

8 asparagus spears, chopped

1 cup packed fresh spinach

1/3 cup feta cheese

Salt and pepper, to taste

Lemon wedges or slices, to garnish (optional)

Bring 4 cups of salted water to a boil. Stir in orzo. Cook until tender, about 9 minutes. Drain and set aside.

Sauté garlic in 1 teaspoon Lemon Olive Oil over medium heat. Add asparagus pieces and sauté for 3-4 minutes. Stir in spinach. Continue cooking until the asparagus is tender and the spinach wilts.

Stir together orzo and vegetables in a medium bowl. Season with salt and pepper. Drizzle with remaining teaspoon of Lemon Olive Oil. Sprinkle feta cheese over the top of the salad.

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Filed under Artisan pasta, asparagus, Chef Lippe, Food, Lemon Olive Oil, Orzo, recipes, Spinach, Vegan

VEGAN CAVI-ART VS CAVIAR

VEGAN CAVI-ART VS CAVIAR

By Chef Lippe

For those of you who know me, you know that I am a strong supporter of sustainable, cruelty free food sources, a part of the slow food movement and in love with anything Artisan. Last night I did a taste test with my friends. I made some of my favorite appetizers and did a little switch.  In the past whenever I tried to get my partner to eat vegetables her exact words “you mean green stuff…NO way” so to say a dish is vegan is the kiss of death with her. I was also amazed to learn that a lot of my friends felt the same way. So last night was an ALL VEGAN night of appetizers by surprise. They all thought that they were eating caviar. They were a hit and everyone truly loved them. The best part is that Cavi-art is made with seaweed that looks and tastes like lumpfish caviar, will not discolor on my dishes like real caviar, can be served hot or cold, is cholesterol free, low fat and salt, and has no AZO colors and best of all it is fish friendly and good for the environment! I know this sounds like an advertisement but I know how hard it is to get some of my friends to try something that is vegan. For my vegan friends I know you will love these.

As always enjoy!

Avocados and Pastry Puffs

Ingredients:

2 avocados

2 tablespoons vegan mayonnaise (see recipe below)

2 tablespoons black Cavi-art

½ teaspoon lemon juice

Pinch of salt and pepper

Directions:

Mash avocados and mix with the other ingredients. Fill precooked pastry shells and your done!

Stuffed Avocados

Ingredients:

2 avocados

2 tablespoons salmon Cavi-art

1 & ½ tablespoons orange red Cavi-art

2 tablespoons finely chopped fresh dill

1 pinch grated lemon peel

1 tablespoon mild chili sauce

Soy Protein:

¼ cup soy protein strips

2 cups water

1 teaspoon sea salt (I used chili flavored)

2 tablespoons beet juice (optional)

1 tablespoon algae (optional)

Mayonnaise:

¼ cup soymilk

½ tablespoon mustard

½ cup grapeseed oil

1 pinch sea salt

¼ teaspoon apple cider vinegar

½ teaspoon lemon juice

Directions:

Bring water with beet juice, salt and algae to a boil, add soy strips, let simmer for 12 to 15 minutes. Let cool and press out most liquid. Cut into smaller pieces.

In a blender mix soymilk, mustard and salt while blender is running add oil little by little then the vinegar and lemon juice. Mix the mayo with Cavi-art, dill, lemon peel, chili sauce and soy strips. Put the mixture in the fridge for an hour.

To serve, cut avocados in half, take out the pit and a little of the avocado meat to make more room for the filling. Fill with mayo mixture, garnish with salmon Cavi-art, dill sprigs and a lemon slice.

Credit to Nina Andersson, for recipes

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Filed under Avocados, Cavi-art, caviar, Chef Lippe, Food, Food blog, Soymilk, Vegan