Category: Cucumber

5/31/2020 0 Comments

Outpost Foods Early Bird Smoothie

A place on the top of my list of ones I miss from back home is Outpost Natural Foods. Great shop with amazing deli food, bakery and smoothies.
This recipe of theirs came from a pamphlet they gave out at a health fair. It's a combination I would not think to put together but is creamy, rich and delicious!

Early Bird Smoothie
Outpost Natural Foods

Give avocados and peanut butter a whirl in your blender jar for a unique flavor combination that will kick start your morning and give you that extra boost of energy to get you through a busy day.

1 avocado, ripe
1/2 cucumber, peeled and seeded
2 limes, juiced
4 tablespoons smooth or crunchy peanut butter
1 1/4 cups apple juice
1 cup milk, any
1 tablespoon fresh cilantro, chopped

1. Throw it all in the blender and blend until smooth.
2. Garnish with a dash of paprika and a cilantro leaf.

0 Comments

4/15/2020 0 Comments

Cucumber Salad with Peanuts and Cilantro

Cucumber Salad with Peanuts and Cilantro on page 52 of this NY Times bestselling vegan potty mouth cookbook is the salad I need right now.

Springtime has me with cucumbers and spinach. This Asian inspired salad is hearty and tasty.

Easy to whip up; shake dressing up in a jar and hold until ready. Chop cucumbers and onions. Add in cilantro and spinach.

I like with some red pepper flakes in my salad. My neighbor thought it was just fine as is.

This book has recipes that are simpler than their original book; for me it's been hit or miss (I don't mind more complicated recipes!). This one is a hit that I will put into my veg rotation.

Cucumber Salad with Peanuts and Cilantro
Thug Kitchen 101: FAST AS FUCK. Comfort food, One Pot Meals, and other easy plant based dishes to pack your plate.

TOASTED SESAME DRESSING
1/2 cup rice vinegar
1 tablespoon lime juice
1 teaspoon tamari or soy sauce
1 teaspoon pure maple syrup
2 tablespoons olive or grapeseed oil
2 tablespoons toasted sesame oil

SALAD
4 cups spinach
3 medium cucumbers, halved, seeded and cut crosswise into half moons
1/2 medium red onion, thinly sliced
1/2 cup cilantro, chopped
1 cup unsalted roasted peanuts, chopped
salt
black pepper

1. Make the dressing: Pour the vinegar, lime juice, soy sauce, maple syrup and oils into a jar and shake the shit out of it.
2. Make the salad: In a large bowl, toss together the spinach, cucumbers, red onion, and cilantro. Pour in the dressing and toss everything together. Sprinkle in the peanuts, salt, pepper then taste and add more salt or whateverthefuck you think it's missing.

0 Comments

3/26/2016 0 Comments

Trader Joe's Challenge: Saturday

The challenge for today was by far my favorite from this list!... I love sushi so today's How to Make a Deconstructed Vegan Sushi Bowl lesson made me very happy. Again I didn't go with the microwave, I sauteed tempeh, broccoli and edamame in a little coconut oil and soy sauce. Layered that on top of a bed of kale, topped with avocado and cucumber. Then sprinkled with the seaweed snack and my gomasio! Such a simple smart meal I will definitely add to my rotation!

0 Comments

10/22/2012 1 Comment

Caribbean Sweet-Potato Salad

I'm on a mission to get through the rows of cookbooks I have and either use them or find them a new home.

Browsing through "Vegetarian Planet 350 Big Flavor Recipes for Out-of-This-World Food Every Day" by Didi Emmons I came across an interesting potato salad.

It's refreshing blend of corn, potatoes and sweet potatoes dressed in s cliantro vinegratte with a suprising ingredient, cucumbers. I think this book is a keeper!

1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn kernels (from about 1 1/2 ears)

1 teaspoon dijon mustard
2 tablespoons lime juice
3 tablespoons chopped cilantro
1 garlic clove, minced
3 tablespoons grapeseed oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

1 cucumber, peeled, halved lengthwise, and sliced into thin rounds
1/2 red onion, sliced thin

1/4 cup finely chopped dry-roasted, unsalted peanuts

Put the russet pieces into a large saucepan and cover them with salted water. Bring the potatoes to a boil. Turn the heat down to medium, and simmer the potatoes for 10 minutes more. Add the sweet potato pieces, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it has cooked enough. You should feel a bit of resistance with both potatoes; don't let them cook until they are breaking apart. Once the potatoes are tender, promptly add the corn kernels, and cook another 30 seconds. Quickly drain the vegetables in a colander, and fill the saucepan with cold water, and leave them for 5 minutes to stop the cooking.

In a large bowl, combine the mustard, lime juice, cilantro, and garlic. Stir with a whisk. Slowly add the oil while whisking. Add the salt and pepper.

Drain the cooked sweet and white potatoes, and cut them into 1" cubes. Add the potatoes, the cucumber, and the red onion to the vinagrette. Toss well.

Serve the salad at room temperature or chilled. Toss the peanuts in just before serving. Well covered in the refrigerator, this salad keeps for 3 days.

1 Comment

YOUR CART

Our home's culinary journey

Outpost Foods Early Bird Smoothie

Cucumber Salad with Peanuts and Cilantro

Trader Joe's Challenge: Saturday

Caribbean Sweet-Potato Salad

Jen's Kitchen...

Archives

Categories