Author: radish*rose

vegan buffalo ranch salad :: by radish*rose

vegan buffalo ranch salad with tempeh and garlic croutons

radish*rose 3 Comments

One of our favorite restaurants, Sweet Grass Grill in Tarrytown, New York, serves buffalo tempeh “wings” as an appetizer. THEY ARE SO GOOD. Each time we order them, our server reminds us that they don’t contain chicken. We don’t care! We love them! Give us more! So imagine my intense curiosity when I saw this buffalo ranch salad recipe featuring buffalo-ized tempeh or tofu in Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love. You know, sometimes I just like to try things to see if they work. This works! It totally delivers the spicy, vinegary buffalo flavor, as well as a creamy pesto ranch dressing, without any animal products. And there’s the question of that creamy pesto ranch dressing. How is this achieved without dairy, you ask? Raw cashews soaked until soft and blended with all kinds of good stuff. That’s how. I know, it’s crazy. But in fact it’s a fairly common practice to use cashews for creamy stuff in the vegan world (which I only dabble in). OK with me! Continue reading

smoky chickpea farro salad with olives, capers, and pine nuts :: by radish*rose

smoky chickpea farro salad with olives, capers, and pine nuts

radish*rose 3 Comments

Smoked paprika, olives, pine nuts and golden raisins combine with garlic seared chickpeas and capers as well as fresh spinach and chewy farro to make an unforgettable Spanish-influenced hearty salad. This dish is vegan, but my best taste-tester husband actually thought (hoped?) there might be bacon in it due to the smoky flavors. Nope. Just a bunch of veg and nuts! Interesting how one can make things taste kinda bacon-y without actual bacon, isn’t it? Must investigate further.

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greek gigante beans with tomatoes, dill and oregano :: by radish*rose

greek-style gigante beans in tomato dill oregano sauce

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These creamy white giant beans in a rich tomato dill oregano sauce are simply begging for a crust of hearty bread to swipe up the tomatoey goodness. Have you ever had these as a meze (small plate) in a Greek restaurant? I always order them when I see them, and I was excited to try making them at home. Gigante beans are aptly named – they are so gigantic that just one bean will practically cover up your spoon! This recipe does take a while, but no step is difficult, and if you’ve got a lazy Sunday afternoon to make this, your home will smell amazing. It’s the kind of dish that is delicious right away, but gets even better over the next couple of days as the flavors and richness have a chance to blend. It’s also worth mentioning for my vegan readers that this dish is naturally vegan. I made this with Royal Corona Beans from Rancho Gordo, my favorite source for heirloom beans. Check them out!

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roasted chickpea cauliflower tacos with cilantro garlic yogurt sauce :: by radish*rose

roasted chickpea and cauliflower tacos with cilantro garlic yogurt sauce

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Healthy vegetarian tacos without cheese! Wait, what? How? Lightly pickled red onions, cilantro garlic yogurt sauce, creamy avocado, and crunchy roasted chickpeas with caramelized cauliflower guarantee these tacos have a lot of texture and flavor without tons of fat and calories. These are extra-approved by my husband! He was thrilled with them. We’ll definitely be making these again soon! Continue reading

perfectly poached eggs on lemony avocado toast :: by radish*rose

perfectly poached eggs on lemony avocado toast

radish*rose 2 Comments

I love the moment when you break a perfectly poached egg open and the gooey warm yolk spills all over everything. Especially a crunchy piece of toast with lemony avocado spread. Yay! Moment of egg happiness! However, until now I’ve been sadly limited in my poached-egg consumption because the technique of poaching eggs has eluded me. Somehow I always ended up with an overcooked egg bomb with no gooey yolk in sight, or an undercooked icky blob. Yet I wanted to learn, because a poached egg or two is such a great way to add a delicious little package of protein to your otherwise veggie- or grain-based meals, any time of day. Finally, Martha Rose Shulman’s technique in The Simple Art of Vegetarian Cooking: Templates and Lessons for Making Delicious Meatless Meals Every Day showed me the way to a fully cooked white with still slightly gooey yolk. I was so thrilled when it worked! I may even have done a happy egg dance.  And if I can poach an egg, so can you – better get your own happy egg dance ready! Continue reading

roasted baby carrots with sticky pomegranate glaze :: by radish*rose

simple roasted carrots with sticky pomegranate glaze

radish*rose 1 Comment

If you’ve got a sad and lonely bag of baby carrots sitting in your fridge, pull them out and make this roasted carrot dish now! You will be pleasantly surprised if you’ve never roasted carrots before. Roasting concentrates their natural sugars and flavor and they’re very different from raw or steamed carrots. I often just eat baby carrots raw, but it turns out they are not just a healthy snack. They are also a healthy side dish! This recipe calls for pomegranate molasses, which is a wonderful ingredient to have on hand if you like to make Middle Eastern dishes. It is basically pomegranate juice that has been reduced way down so it’s thick and sticky, and you can even make your own (but I bought mine). But if you don’t have any, the original recipe from Food52 says you can use balsamic vinegar, which is a bit more likely to be in your kitchen already. Just don’t use regular molasses – it’s too strong for this dish.

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