Recipes Archives - Page 10 of 71 - De Ma CuisineDe Ma Cuisine

Monday

11

May 2015

Nopales Wraps

Written by Rachel, Posted in Dairy-Free, Dinner, Eggs, Fruit, Gluten Free, Herbs, Low Carb, Lunch, Main Dishes, One Dish Dinners, Quick and Easy, Vegetables, Vegetarian

It’s nopales time again! Who knew that cactus leaves could be so fun to eat?! Last week I made them into a relish. I also used them in Borscht. Today, I’ve sautéed them with onions, added scrambled eggs, and wrapped it all in a lettuce leaf.

Nopales have an interesting taste. Kinda like if a green bell pepper was crossed with a green bean, okra, and a lemon. They’re bright, citrusy, and oh so slimy. You can boil them to take away the slime. Or, if you don’t care too much, just pop ’em in the pan. Totally up to you. I wanted to keep this one super quick and easy, so I didn’t bother with boiling.

I really wanted eggs with this dish. But, you could totally make this a vegan dish by crumbling some tofu into the veggies.

All there is to it is to crack the eggs, whisk them to combine, and add to the cooked veggies in the skillet.

We’re on our way to a super simple meal!

I used lettuce for wrapping this time. But, of course tortillas would be a great option too, depending on what you’re craving. If you don’t have lettuce or tortillas, another large, sturdy green leaf will do (like chard or kale). Whether or not you will need a fork and knife will depend on the sturdiness of the wrapping device. With this lettuce picking it up wasn’t an option. The messiness factor was heightened by topping the wrap with Nopales and Tomato Relish, fresh tomatoes, and parsley, rather than adding them to the filling.

A squeeze of lemon is one of my favorite ways to finish off a dish. And this one’s no different. Bright and citrusy, it’s a great way to complete an interesting and fun take on nopales.

Happy Eating!

Nopales Wraps

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2

Nopales Wraps

Ingredients

1 T olive oil
1/2 to 1 C nopales (or bell pepper), chopped
1 onion, chopped
to taste salt
to taste pepper
pinch cayenne
2 eggs/person (or 7 oz. firm tofu, drained and crumbled)
pinch salt
2-4 lettuce leaves, washed and dried (tortillas, chard, or kale could also be used)
1 tomato, chopped, for topping
fresh parsley, chopped, for topping
Nopales Relish, for topping
lemon wedges, for serving

Instructions

Heat a skillet over medium-low. Add oil. Once oil is hot, add nopales through cayenne. Cook for about 10 minutes, or until veggies are tender, stirring occasionally.
Turn heat to low. Whisk together eggs. Pour into skillet. Sprinkle with salt and stir gently until eggs are cooked and set (about 3-5 minutes).
Divide filling between lettuce leaves. Secure with a toothpick. Top with relish, parsley, and a squeeze of lemon.

http://www.de-ma-cuisine.com/nopales-wraps/

Monday

27

April 2015

0

COMMENTS

Nopales and Tomato Relish

Written by Rachel, Posted in Appetizers, Condiments, Dairy-Free, Fruit, Gluten Free, Quick and Easy, Sauces, Snacks, Vegan, Vegetables, Vegetarian

After eight years of subscribing to Abundant Harvest Organics, one might expect that I’d know all the fruits and veggies. There wouldn’t be any that I still needed to try… right?! Wrong.

Nopales.

The nopal is the pad or leaf of the cactus. It has a bit of an aloe vera or okra like feel to it. You could eat it raw, with tomatoes, in a salad. But, I wanted to do a little something more.

I’ve heard of people making tomato jam. That intrigues me. There are relishes, chutneys, confit, fruit butters, conserves… I wanted to try something fun like this with the nopales. We got tomatoes in our box this week – the first of the season for us. I love when tomatoes are in full swing. There’s nothing quite like a ripe tomato still warm from the sun. These tomatoes weren’t warm. Nor was it sunny. But, they were the perfect compliment to the nopales.

This is a super simple recipe. It’s a little like a salsa as there are tomatoes, onions, garlic, and a bit of heat. But, I also added a bit of sweetness. It really could be almost any of those aforementioned condiments, but I think it’s most like a relish.

I brought it to a quick boil, then let it simmer and reduce down for about 15 minutes. After just a quick chop for the tomatoes and nopales, spring onions and fresh garlic, all you really have to do is give it the occasional stir and mash it a few times. Easy.

You could just leave it chunky, but I like my salsas and jams a little smoother, so I blended it up a bit with a hand blender (a regular blender or food processor would work fine too).

After that, all that’s left to do is decide what to serve it with. May I suggest serving the relish atop avocados on toast, on crostini, like salsa (for quesadillas, taco salad, or corn chips), with brie and crackers, or use it to top fried tofu, chicken, or beef.

Happy Eating!

Nopales and Tomato Relish

Prep Time: 10 minutes

Cook Time: 24 minutes

Total Time: 34 minutes

Yield: 18 oz.

Nopales and Tomato Relish

Ingredients

3 1/2 C tomatoes, chopped
1 1/2 C nopales, chopped
1/2 C spring onion (or green or regular onion), chopped
2-3 T chopped fresh garlic (or 2-3 garlic cloves), diced
to taste salt
good sprinkle cayenne
1 T plus 1 t lemon juice, divided
3 t maple syrup (or 2 t maple syrup and 1 t honey)

Instructions

Place the tomatoes through maple syrup in a medium saucepan. Bring it to a simmer over medium-low heat. After about 5 minutes/once tomatoes have released some of their juices, mash (with a potato masher), bring to a rolling boil and cook for about 1 minute. Reduce to a simmer and cook until thickened about 15-18 minutes. Remove from heat and stir in remaining lemon juice.
Optional: Blend with hand blender (or regular blender or food processor) (it can also be left chunky). Taste and adjust seasoning if needed.
Serve warm, cold, or at room temperature.

Notes

Serve with avocados on toast, on crostini, like salsa (for quesadillas, taco salad, or corn chips), with brie and crackers, or use it to top fried tofu, chicken, or beef.

http://www.de-ma-cuisine.com/nopales-and-tomato-relish/

Monday

13

April 2015

0

COMMENTS

Vegan Tofu Fried Quinoa

Written by Rachel, Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Grains, Leftovers, Lunch, Main Dishes, One Dish Dinners, Quick and Easy, Quinoa, Rice, Vegan, Vegetables, Vegetarian

We don’t eat a lot of meat. We enjoy it, but it’s expensive, and we’ve found that there are plenty of other ways to get enough protein in our diet. So the meals containing meat are few and far between, and we fill in the gaps with meals like this take on Fried Rice.

It starts with some seasonal veggies. Right now we’ve got greens like kale, chard, and mei qing choi. There are carrots, snap peas, and spring onions. And we’ve got the most delicious spring onions.

If you wanted to adapt this to suit another season, you could try some of these options:

Spring: Radishes, green beans, asparagus, fava beans, garlic scapes, or kohlrabi.

Summer: Zucchini/summer squash, tomatoes, bell peppers, eggplant, or sinqua.

Fall: Beets, arugula, cabbage, celery, chard, fennel, or radicchio.

Winter: Broccoli, cauliflower, winter squash, bok choy, mustard greens, or daikon radishes.

No matter the veggies, it’s going to come together super quickly, so I’d suggest having all of the components ready to go before you begin cooking. Stir fry type dishes generally tend to cook over pretty high heat, which means they need to be stirred almost constantly. This doesn’t leave time for chopping up the next ingredients while the first ones cook.

I’d made some quinoa the day before, and used the leftovers in this dish. You could also use bulgur wheat, rice noodles, or regular brown rice (cook according to the package’s directions).

The quinoa takes the place of brown rice, since it has a bit more protein. The tofu mimics the egg, to make it vegan. I asked Tim if he could tell that there weren’t eggs in here. He said that it wasn’t noticeable.

Like a lot of things, I enjoy this served with a wedge of lemon to squeeze over top. The brightness that it adds is the perfect way to complete this dish.

Happy Eating!

Vegan Tofu Fried Quinoa

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4

Vegan Tofu Fried Quinoa

Ingredients

2 T oil
1 C snap peas (or green beans), strings removed, chopped
1 C carrots, chopped
1/2 C fennel (or celery), chopped
1 C onion, chopped
2 C greens, chopped
sprinkle ginger
to taste salt
to taste pepper
sprinkle cayenne
2 cloves garlic, diced
2 T soy sauce or gluten-free aminos
2 T rice vinegar
1 C quinoa (or bulgur wheat, brown rice, or rice noodles) (cooked)
7 oz. tofu (firm), drained and crumbled
1/4 C green or spring onions, chopped
1/2 to 1 C microgreens
lemon wedges, for serving

Instructions

Heat a wok, add oil over medium-high heat. Add snap peas through cayenne and cook for 3-5 minutes, turning constantly.
Add greens through microgreens (if microgreens are very delicate, wait to add them until 1 minute before you finish cooking) and cook for 3-5 minutes, stirring constantly.Taste and adjust seasoning if needed.
Serve with lemon wedges for squeezing.

http://www.de-ma-cuisine.com/vegan-tofu-fried-quinoa/

Monday

6

April 2015

0

COMMENTS

Warm Beet Salad with Fruit and Nuts

Written by Rachel, Posted in Cheese, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Lunch, Nuts, Quick and Easy, Salads, Sides, Vegan, Vegetables, Vegetarian

It’s spring. It’s time for flip flops and tank tops, warm breezes and sunshine, and a change in fruits and veggies. But, before we get to all things spring, let’s compromise with winter a bit. Let’s ask her to stay a while longer before we rush in to summer.

I want to keep eating beets, oranges, and apples. But, I’m starting to crave salads and lighter foods. So, this dish is a happy medium.

Beets are sautéed in some olive oil with salt and pepper. Simple. They taste similar to the way they do when they’re roasted, with a little less crunch. But, they still retain that kinda crispy outside, tender inside quality that I love for food to take on.

Then the greens are added. I like the taste of beet greens. If you don’t have any on hand, kale, chard, or spinach would also work well.

After the greens are wilted down, all that’s left to do is drizzle everyone with a bit of dressing and add some toppings. Apples, oranges, nuts, and raisins were perfect. You can vary it depending on what’s in season and what you like. You could use fresh blackberries and grapefruit, or maybe some watermelon. You could use almonds, or switch them up for sunflower or pumpkin seeds.

I topped it with some ricotta and the dressing has honey. If you want to make this a vegan dish, you could try some silken tofu and sweeten things up with maple syrup instead of honey. Easy changes to make.

This one feels simple and light. Bright, but with depth. Perfect for a warm spring day.

Happy Eating!

Warm Beet Salad with Fruit and Nuts

Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Yield: 2

Warm Beet Salad with Fruit and Nuts

Ingredients

1 T olive oil
2 beets, peeled and chopped
to taste salt
to taste pepper
1 T lemon juice
1 T balsamic vinegar
1/2 t honey or maple syrup
to taste salt
to taste pepper
1/4 to 1/2 t fresh parsley, chopped
1 T olive oil
1 bunch beet greens, de-stemmed and torn
1/4 C orange, chopped
1/4 C apple, chopped
2 T almonds (or pumpkin seeds or sunflower seeds), chopped
2 T raisins, chopped
1/4 C ricotta (optional) (or silken tofu - sweetened, if desired)

Instructions

Heat skillet, add olive oil, add beets, salt, and pepper. Cook over medium-low heat for about 10 minutes, or until the beets are tender, stirring occasionally. Add the greens and wilt down, about 3 minutes.
Whisk lemon juice through parsley, stream in olive oil and whisk. Taste and adjust seasoning if needed.
Top beets and greens with fruit, nuts/seeds, and raisins. Drizzle with dressing and top with ricotta/tofu.

http://www.de-ma-cuisine.com/warm-beet-salad-fruit-nuts/

Monday

30

March 2015

1

COMMENTS

Artichoke Heart Dip

Written by Rachel, Posted in Appetizers, Cheese, Condiments, Dairy-Free, Fruit, Gluten Free, Herbs, Lunch, Sides, Snacks, Vegan, Vegetables, Vegetarian

When I was a kid we ate artichokes dipped in mayo. Nothing fancy. We each got a whole artichoke and we dipped then scraped it all off with our teeth. That’s the simple way to do artichokes. And you could do that here too. Just steam the artichokes, dip the leaves, then when you get down to the heart, scrape out the choke and dip it too. But, I liked the idea of dipping the artichoke leaves into a dip that contains the heart. It feels a little bit like eating an egg and some chicken in the same dish. Kinda wrong, but maybe really right.

Definitely right.

The artichokes that I had didn’t take long to steam. Maybe 15 or 20 minutes once the water came to a boil. It could take longer depending on their size.

While the artichokes steam, the dip comes together quickly. It’s a combination of things like chickpeas, fresh parsley, and olive oil. I used some ricotta and Greek yogurt for creaminess, but if you want this to be a vegan dish, try using silken tofu instead.

The cooked artichokes hop into an ice bath. This stops the cooking and cools them down so they don’t burn the fingers.

The artichoke leaves are removed and saved for later.

The fuzzy choke is removed and the hearts and stems are chopped up (be sure to discard any tough leaves that may be left on there). They’re added to the dip and stirred in. You could blend them if you want, but I like the added texture that the chunks of tender artichoke bring.

I ate this for lunch today: carrot sticks, artichokes, and a few slices of homemade bread. Other raw veggies like snap peas, green beans, fava beans, bell peppers, celery, fennel, mushrooms, and tomatoes (ok, not a vegetable, but close enough) could be fabulous too.

Perfect for lunch, snack, or an appetizer at your next dinner party.

Happy Eating!

Artichoke Heart Dip

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 2.5 cups

Artichoke Heart Dip

Ingredients

10-12 medium sized artichokes, stems trimmed, bottom 2-4 rows of leaves removed
5 oz. ricotta cheese or soft (silken) tofu
1/2 C Greek yogurt or soft (silken) tofu
2 T carrot greens (just the tops, no stems) (optional)
1/2 C chickpeas
1/4 C fresh parsley
1 stalk green garlic, roughly chopped
1-2 cloves garlic
1/4 C olive oil
2-3 T lemon juice
to taste salt
to taste pepper
good pinch cayenne
ice water
juice from 1/2 lemon
carrots, sliced, for serving

Instructions

Place artichokes in a steamer basket in a pot with 1 1/2 -2" water. Cover and bring it to a boil then simmer and steam for 15-20 minutes (or until tender and stems pierce easily with a sharp knife).
Blend (with a hand blender or in a food processor, regular blender could work too) ricotta or tofu through cayenne. Blend for about 1 minute, or until it's as smooth as you'd like it. Taste and adjust seasoning if needed. Chill it in the fridge until you need it.
When artichokes are tender, remove them from the pot and plunge into ice water that has the juice of half a lemon mixed in. When they're cool enough to handle, pull off most of the leaves (stop when you get to the small ones) and set them aside for later. Slice off the tougher top part off the leaves (you can save the tender bottom part for dipping) and slice through the top of the heart. Scrape out the choke (the fuzzy center) in the heart (and if there's any on the leaves scrape that, if you're going to eat them). Once each heart is done, return it to the lemon water. Once all hearts are done, chop up and stir in to the ricotta mixture (or you can blend it in if you prefer). Taste and adjust seasoning if needed.
Serve dip with carrots and artichoke leaves for dipping.

http://www.de-ma-cuisine.com/artichoke-heart-dip/

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Recipes Archive

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Nopales Wraps

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27

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Nopales and Tomato Relish

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13

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Vegan Tofu Fried Quinoa

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Warm Beet Salad with Fruit and Nuts

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Artichoke Heart Dip

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