Monthly Archives: April 2015

Springtime Buckwheat Salad

Springtime Buckwheat Salad  | GuessWhosCooking.com | Healthy, plant based, vegan, dairy free, gluten free

Whole grains don’t have to be boring! Buckwheat, which happens to be gluten-free, despite the word “wheat” in its name, is accompanied by colorful veggies and simple yet flavorful dressing. This salad is great side dish for a potluck, picnic, lunch, or dinner! Or add some protein such as chicken or beans and make it your entree.

Springtime Buckwheat Salad

Serves 8-12
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
This colorful salad can be made with either roasted or grilled vegetables, which are combined with a tender whole grain and simple lemony dressing for a fresh-tasting and very satisfying salad!

Ingredients

  • 1 cup buckwheat groats (toasted for 4-5 minutes in a dry pan, or buy pre-toasted)
  • 2 cups water
  • 1 green zucchini, organic preferred (chopped)
  • 2 carrots (diced)
  • 1/2 red onion (diced)
  • 1 red bell pepper, organic preferred (chopped)
  • 1 bunch asparagus (cut into 1-inch pieces)
  • 1/2 cup artichoke hearts (quartered, thawed from frozen or marinated in jar and drained)
  • 6 tablespoons extra virgin olive oil (divided)
  • 2 tablespoons lemon juice (about 1 medium lemon)
  • 1 teaspoon salt
  • 1 tablespoon fresh parsley (minced)

Directions

Step 1
Combine buckwheat and 2 cups water in a saucepan and bring to a boil. Reduce heat and cook on low 10-12 minutes, then let stand for 5 minutes. Let cool. Grains should be tender but not mushy. Toasted buckwheat or kasha may take less time to cook.
Step 2
Preheat oven to 425˚F. Toss vegetables with 1/4 (4 Tbsp) olive oil and spread into a single layer on 2 baking sheets. Do not crowd the vegetables on the pan. Roast for 10-12 minutes, stirring once or twice, until vegetables are light golden brown on one or more sides. Let cool.
Step 3
In a small bowl, combine 2 Tbsp olive oil, lemon juice, and 1 tsp salt. In a large bowl, combine cooked buckwheat, roasted vegetables, and olive oil mixture. Toss and garnish with parsley. Serve warm or refrigerate and serve cold.

Springtime Buckwheat Salad  | GuessWhosCooking.com | Healthy, plant based, vegan, dairy free, gluten free

Springtime Buckwheat Salad  | GuessWhosCooking.com | Healthy, plant based, vegan, dairy free, gluten free

Red Lentil Patties

Red Lentil Patties | GuessWhosCooking.com | Healthy, plant based, vegan, dairy free, gluten free

These patties are a fun and flavorful snack, appetizer, or side dish. They are a healthier alternative to a chicken nugget or other deep-fried patties.

Red Lentil Patties

Meal type Appetizer, Side Dish, Snack
These lentil patties are a fun and flavorful snack or appetizer and can be paired with a tasty dip such as lemon tahini sauce.

Ingredients

  • 1 1/2 cup dried red lentils
  • 1/2 yellow onion
  • 4 tablespoons olive oil
  • 2 cloves garlic
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon lemon juice
  • 1 teaspoon turmeric

Optional

  • tahini
  • lemon juice

Directions

Step 1
Rinse and sort lentils. Soak in plenty of cold water overnight or for at least 8 hours. Lentils will end up about double in size.
Step 2
Heat a skillet to medium high and add 1 Tbsp olive oil. Add onion and cook until it becomes caramelized and translucent. Add garlic, turmeric and cumin and cook for 30 seconds, stirring often. Remove from heat.
Step 3
Drain lentils and place in a food processor. Add remaining ingredients except for cooked onion mixture. Puree until fairly smooth, scraping down sides as needed. Add cooked onion mixture and pulse until just combined.
Step 4
Heat skillet over medium high and add 1 Tbsp olive oil. Form lentil mixture into flattened balls, about the size of golf balls, then place into pan. Turn over when the bottom is golden brown and cook other side until golden brown. Place onto plate lined with a paper towel. Repeat with remaining oil and lentil mixture. Serve with lemon tahini sauce or other dipping sauce.
Step 5
To make optional lemon tahini sauce: Mix together tahini and lemon juice to taste, then thin with water to reach desired consistency. Add salt to taste. Optional: add minced garlic and parsley.

Red Lentil Patties | GuessWhosCooking.com | Healthy, plant based, vegan, dairy free, gluten free

Red Lentil Patties | GuessWhosCooking.com | Healthy, plant based, vegan, dairy free, gluten free

Layered Mediterranean Dip

Layered Mediterranean Dip | GuessWhosCooking.com | Healthy, plant based, vegan, dairy free, low carb, gluten free

This layered dip is full of flavor and a much healthier alternative to layered Mexican dip. You can add or omit any ingredients according to personal preference.

To make roasted eggplant – cut into small cubes, toss with olive oil and salt, and roast at 350 degrees F for 25-30 minutes, or until tender and light golden brown. Let cool before adding to dip.

For the hummus, either make your own or use a packaged hummus. It doesn’t necessarily
have to be 2 cups, it can be less.

Layered Mediterranean Dip

Serves 8 - 10
Prep time 10 minutes
Meal type Appetizer
This healthy layered dip is a perfect appetizer for a party or potluck, and happens to be entirely plant-based.

Ingredients

  • 2 cups hummus
  • 1 cup roasted eggplant (chopped)
  • 1 cup cucumber (diced)
  • 1/2 cup marinated artichoke hearts
  • 1/4 cup sun dried tomatoes (julienned)
  • 1/4 cup olives (any kind) (sliced)
  • 1/4 cup red onion (minced)
  • 1-2 tablespoon extra virgin olive oil
  • 2 tablespoons pine nuts (toasted)
  • 2 tablespoons fresh parsley (minced)

Optional

  • 1/2 teaspoon red pepper flakes

Directions

Step 1
Layer all ingredients in a shallow dish, starting with the hummus, then roasted eggplant. The other ingredients except olive oil and pine nuts can be layered in any order, but the order listed is recommended. Drizzle the olive oil on top when finished layering. Any ingredients can be omitted to suit personal preference. Add pine nuts just prior to serving.
Step 2
Refrigerate until ready to serve. Add pine nuts. Serve with raw veggies such as bell pepper strips, halved and seeded mini sweet peppers, or cucumber slices, or whole grain baked pita chips.

Layered Mediterranean Dip | GuessWhosCooking.com | Healthy, plant based, vegan, dairy free, low carb, gluten free