Tag Archives: red onion

Perfect Peach Salsa

Peach season.  Farm stands loaded with luscious glowing orbs of yumminess.  Perfect for eating fresh.   The juice running down your arm?  No worries!  All hail the glorious peach!  Enjoy them fresh now, and save some to brighten the dark days of winter.  So many options to save peaches: canning, freezing, pie filling, jams, jellies, and butters.  One of my favs is the spectacular combo of sweet and heat, peach salsa.  Yummy as a dip and as the perfect condiment to Mexican foods, especially in my humble opinion, fish or chicken tacos!

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Make it and store it in the fridge or can it to have all winter.  Peach salsa is an easy canning project–don’t fear the canner!  Recipe from the Ball Complete Book of Home Preserving

ingredients

  • 1/2 cup white vinegar
  • 6 cups chopped, peeled and pitted peaches
  • 1 1/4 cup red onion, chopped
  • 4 jalapeno peppers, finely chopped (seeded as well if you want to tone down the heat)
  • 1 red bell pepper, seeded and chopped (I used a green pepper, because that’s what I had on hand–red would make a pretty salsa, though!)
  • 1/2 cup loosely packed, finely chopped cilantro (Ok to leave this out if you hate cilantro)
  • 2 TBSP honey
  • 1-2 cloves garlic, minced or pressed
  • 1 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper

Prepare your canner, jars, lids and rings.  Combine all ingredients in a large stainless steel pot and bring to a boil over medium-high heat, stirring constantly.  (Placing vinegar into the pot first and chopping peaches into it as you go will stop peaches from browning.)

chop and combine

Reduce heat and and boil gently, stirring frequently until slightly thickened, about 5-10 minutes.

Boil and simmer

Ladle hot salsa into hot jars, leaving 1/2 inch headspace.  Remove air bubbles and adjust headspace with more salsa if needed.  Wipe rim, center lid and screw band down to finger-tight.

ladle into hot jars

Process in hot water bath canner for 15 minutes for 1/2 pints, 20 minutes for pints.  Remove canner lid, wait 5 more minutes and remove jars.

process for 15 min plus 5

Let cool for lids to seal–you’ll hear a “thunk,” and the lid will be concave.

remove and let cool to seal

Label your pretty jars with the date canned.

label lids

Peach Salsa makes a lovely gift, but be sure to save some for yourself to enjoy!  Yum!

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I’ve noticed people either love or hate the whole “sweet and heat” thang.  Which side are you on?

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Filed under Canning and preserving, dairy-free, Garden produce, snack, Vegetarian

Gazpacho: The Perfect Summer Soup!

Who knew Gazpacho was so yummy?!  Who knew it would turn into my favorite summer soup?!  Not me, until now.  When I think “soup,” I think hot, and when it’s hot outside, who wants soup?!  I was requested to make a soup for a recent gathering.  A gathering that took place on a near 100 degree day.  I JUST COULDN’T bear the thought of soup.  As luck would have it, said gathering happened just after this blog went to 35,000 views, and a friend had suggested Gazpacho as a celebration recipe.  I searched for recipes, altered one for things I had on hand, and it turned out GREAT!  No cooking at all!  Look how pretty–wanna bite?

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So simple; a couple of cans and a few fresh things:

ingredients

  • 1 can (14.5 oz) diced tomatoes
  • 1 can (14.5 oz) fire-roasted diced tomatoes with green chilis
  • 1 cucumber, peeled, seeded, cut into small dice
  • 1/2 yellow pepper, seeded, cut into small dice
  • 3 TBSP red onion, minced
  • 1/2 tsp freshly grated lemon zest (just the yellow part–the white part is bitter!)
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 TBSP chopped fresh parsley (I like flat-leaf Italian parsley)

Puree both cans of tomatoes in a blender and transfer to a bowl.

tomatoes in blender

Peel, seed and chop the cucumber.

seed and cut cucumber

Chop the yellow pepper.

cut pepper half

Mince the onion.

mince onion

Zest the lemon.

lemon zest

Stir them into the tomatoes, cover and chill for at least 25 minutes, or up to overnight.

all veggies in

Just before serving, season with parsley, salt and pepper.

add parsley salt pepper

Ladle into serving dishes, I used juice glasses my Mom bought for me in Mexico–perfect!

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So, so yummy!  So much flavor and NO FAT!!!  Perfectly spiced, wonderfully chilled.  JUST the soup for a hot summer day!

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Filed under dairy-free, Garden produce, lunch, recipe, Vegetarian

Thai Peanut Veggies with Pasta

Pressed for time and tired of take-out?  Want somethin’ yummy using stuff you already have on hand?  Love the hot nutty wonderfulness of a Thai peanut sauce?  Look no further, my vegan friends; dinner will be chopstick-ready in no time.  (And for you non-vegans, stir in some rotisserie chicken if you like, but I’m thinking you ought to try it as written here–you won’t miss the meat!)

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This is another fabulous recipe from The Fat Free Vegan.  If you’re vegan and not following her blog or Facebook yet, go do that now!  (I’ll wait here until you get back.)  I’ve altered the recipe slightly, dropping the oil, adjusting to veggies I had on hand, and adding peanuts and cilantro for toppings/garnish.

ingredients

  • 8 oz pasta, prepared according to the package (I used udon noodles)
  • 4-5 cups mixed, chopped veggies (I have red onion, broccoli, two kinds of cauliflower, zucchini, and carrots here)
  • 2-3 cloves garlic, minced or pressed
  • 1/2 tsp ginger powder or 1 tsp fresh grated
  • 2-3 TBSP natural peanut butter, smooth or chunky  (I used chunky)
  • 1/2 cup hot water
  • 1/4 cup soy sauce
  • 2 tsp apple cider vinegar
  • 1/8- 1/4 tsp cayenne  (I used 1/4 tsp–we love spicy!)
  • 2-4 green onions, sliced
  • 1/4 cup dry roasted peanuts
  • 1/4 cup roughly chopped cilantro

Start heating water for your pasta and chop veggies into similar sizes.  Drop the pasta into the boiling water and saute veggies in a large pan, using veggie broth to keep them from sticking.

saute veggies

As the veggies and pasta cook, saute garlic and ginger in a bit of veggie broth for a minute or two–until aromatic.

saute garlic and ginger

Stir in peanut butter and cook until heated through and combined.  This will start sticking quickly; not to worry–the next step will release it from the bottom of the pan.

add peanut butter

Stir in water, soy sauce, vinegar and cayenne.  Mix until smooth–as smooth as you can get with chunky peanut butter, that is!  Add more water or more peanut butter to adjust the thickness to your liking.

add liquid and cayenne

Drain the pasta and toss with the sauce.

toss with pasta

Stir/toss in the veggies.

toss with veggies

Serve with sliced green onions, peanuts and cilantro.  How easy was that?!

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Perfect for a busy weeknight, fabulous for company, special enough for date night.  Delicious and more spicy for lunch the next day!  Yummy!  We love to use chopsticks for Asian foods…do you?

 

 

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Filed under dairy-free, dinner, Garden produce, recipe, Vegetarian

Whole Lotta Love Very Veggie Lasagna

Lasagna is popular around my house.  It’s one of those meals with a whole lotta love baked right in.  Where does that love live?  In the tomato-y sauce?  The savory fillings?  The cheese?  I worried a bit that the love came from the cheese, when I decided to make a vegan pasta.  Once assembled, baked and tasted…..no more worries!  All the love was still there.

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I gathered up a rainbow of veggies from my fridge, noodles, sauce and nutritional yeast and tofu for the spectacular roasted cauliflower “ricotta.”

ingredients

For the ricotta: (From a recipe in Appetite For Reduction)

  • 1 medium head of cauliflower, cut into 1/2 inch pieces
  • 1 pound extra firm tofu
  • 1/2 tsp salt (I used my current fav ingredient–truffle salt!)
  • 1/4 cup nutritional yeast
  • 2 TBSP lemon juice
  • freshly ground pepper to taste
  • cooking spray

For the rest of the lasagna:

  • Your choice of veggies that YOU like.  For example, I used:
  • 1/2 each 4 different colored bell peppers, rough chopped
  • 1 red onion, chopped
  • 1 small zucchini, chopped into quarter-moons
  • 1 small yellow squash, chopped into quarter moons
  • 2-3 cups assorted sliced mushrooms (I have button, cremini, and shitake)
  • 9-12 lasagna noodles, cooked according to package  (These rice noodles were more narrow than the noodles I usually use, so I needed 12 rather than the usual 9 to cover the width of my 9×13 pan for the three layers)
  • 1 quart prepared pasta sauce  (I used my zesty pasta sauce)
  • 1 package vegan alfredo sauce, prepared according to the package (optional)
  • veggie broth for sauteing veggies

Preheat oven to 400F.  Line a sided baking sheet with parchment paper or a silicon sheet or spray with cooking spray.

Prepare the lasagna noodles according to the package instructions, drain and set aside.

Prepare the vegan cheese sauce, if using, and set aside.

Chop the cauliflower into 1/2-ish pieces.

chop cauliflower

Place on prepared baking sheet, spray with cooking spray and sprinkle with 1/4 tsp salt.  Toss with your hands to distribute the salt evenly.  Spray with cooking spray one more time and spread in an even layer and bake for 10 minutes.

season and roast

Flip it with a spatula, and bake for an additional 15-20 minutes–until lightly browned, tender and yummy.

perfecty roasted

While the cauliflower roasts, drain the tofu, squeezing out as much of the moisture as you can.  Wrap in in a clean kitchen towel to squeeze out some more.  I’m learning that the key to tofu is getting it as dry as possible.

press moisture from tofu

Use your hands to crumble the tofu so it resembles ricotta.  Add another 1/4 tsp salt, the nutritional yeast, lemon juice and pepper. Mix and set aside.

season crumbled tofu

Remove the cauliflower from the oven and reduce oven temperature to 375 F.

Add the roasted cauliflower to the tofu crumble and mash it into the tofu with a fork or a potato masher.  (Steal a little taste here, this is yummy enough to eat by itself!)  Set aside.

mash cauliflower into tofu

Heat about 1/4 cup veggie broth in a large skillet.  Chop the veggies and add to the skillet.  Saute until they’re cooked to your liking.  I like them just getting soft, but with a little crispness left.  Aren’t all the colors pretty?  It’s super healthy to eat lots of different veggie colors.  Season with salt and pepper.

saute veggies

Add the mushrooms and cook til almost soft.  Add additional veggie broth as needed.

add mushrooms

Lightly coat the bottom of a 9×13 pan with cooking spray.  Spread 1/4-1/2 cup of the pasta sauce over the bottom of the pan.

spread sauce in pan

Stir the rest of the sauce into the veggies.

add sauce

Form a layer of noodles (3 or 4 depending on the size of the noodles) and top with 1/2 of the veggie-sauce mixture.

layer noodles and half veggie sauce

Form another layer of noodles and spread about 3/4 of the ricotta evenly over the top.

layer noodles and most of ricotta

Add one more layer of noodles and top with the other half of the veggie mixture and the remaining ricotta.

top with remaining ricotta

Cover with foil and bake for 20 minutes.

Remove foil and spread the vegan cheese sauce on top, if using and bake an additional 10 minutes.  Remove from oven and let rest for 10 minutes.

baked

Cut into the size pieces you want and enjoy!

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This lasagna is vegan, low-fat and gluten-free, due to the rice noodles.  No meat.  No dairy.  No gluten.  Very little fat.    Absolutely no loss of yum.  This is some seriously healthy, seriously yummy, whole lotta love lasagna.

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Even better the next day.  What veggies will be in YOUR lasagna?

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Filed under comfort food, dairy-free, dinner, Gluten-free, recipe, restaurants, Vegetarian