Posts Tagged mustard

Veggies For Dinner

Sometimes all you need for dinner is a whole bunch of veggies.  I had some veggies on the verge of going bad, and we’re leaving for a short trip tomorrow, so dinner time was veggie time!

I started with an artichoke and sweet curried mustard.  The dip was just stone ground mustard, agave nectar, curry powder, turmeric and salt.

On the left is roasted root veggie puree – I roasted some turnips, daikon radishes, carrots and garlic in olive oil at 400 for 30 minutes and blended it in the food processor with some salt, then tossed in some minced parsley to add a fresh note.  I really enjoyed this, but then, I really enjoy radishes.  I think it would also be good with parsnips instead, for any radish-phobes.  The carrots gave it that bit of sweetness that countered the earthy root veggies nicely.  The asparagus was roasted afterwards in the same pan, which was nice because the remaining oil was flavored with garlic.  The mushrooms were simply sauteed in some tamari and water.

Tomorrow I’m off to the land of spring training, where I hopefully will not live on only peanuts and Cracker Jacks!

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Potato & Fava Bean Salad with Miso-Mustard Dressing

This salad was inspired by my birthday dinner at Millenium in May.  I can’t remember exactly what it was I ordered, but it was some sort of creamy potato roulade with black pepper pastry and a salad of warm raddichio, fava beans and mustard dressing.  With fava beans in season, I decided to take a few of the flavors from that meal and make a tasty, simple salad.

Potato & Fava Bean Salad with Miso-Mustard Dressing

This is really all about the dressing, as far as I’m concerned.  It would taste good on anything, but I like the texture combination of potato/fava bean/celery, and would highly recommend at least using the fresh favas.

1 lb small or medium boiling potatoes, cut into 3/4-inch chunks (red, purple or yukon gold are good)
1 lb fresh fava beans, shelled
1 celery stalk, thinly sliced
small shallot, minced
1 Tbs light miso
2 tsp dijon mustard
1/2 tsp agave nectar
3 Tbs rice vinegar
1/4 cup canola oil
1 Tbs sesame oil
1 tsp tamari or soy sauce
pinch of salt
salad greens (optional)

1.  Either boil or roast the potatoes.  To boil, place the potatoes in a pot and cover with water.  Bring to a boil and cook just until fork tender.  Drain, but do not rinse.  To roast, preheat the oven to 425F.  Place the potatoes on a rimmed baking sheet, drizzle with olive or canola oil and toss to coat.  Roast 10 minutes, stir, then check for doneness after another 10 minutes.  Set aside to cool.

2.  Meanwhile, bring a medium pot of water to a boil and have a bowl of ice water ready.  Boil the fava beans for 1 minute then remove with a slotted spoon to the ice water to shock.  Once the beans are cool to the touch, remove the second shell from each bean, using your fingernail to break the shell.

3.  Combine the shallot, miso, dijon mustard, agave nectar, rice vinegar, canola oil, sesame oil and tamari in the blender.  Blend until smooth, stopping to scrape down the sides as needed.  Taste and add a pinch of salt if needed.

4.  Place the potatoes, fava beans and celery in a medium mixing bowl.  Pour the dressing over the salad and mix gently.  Serve warm immediately, or chill before serving.  The salad can be eaten on its own or over salad greens.

Serves 3.

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Superbowl Sunday & Laptop Lunches

I didn’t feel emotionally invested at all in the Superbowl this year, but it IS a once a year event so we still had a few people over to watch.  I’m still trying to eat healthily and drop some pounds, so to keep my hands out of the chip bags I put together a veggie tray with hummus.  I used the hummus recipe in Veganomicon which is a nice, mild hummus.

I knew I wouldn’t get by without something crunchy and munchy, so I made Chex Mix based on the original recipe.  I was all out of vegan worcestershire sauce, so I substituted a mixture of soy sauce, liquid smoke, hot sauce, chili powder and paprika.

Now I have multiple half eaten boxes of Chex in the pantry!

For my entree I kept it simple and just had a veggie burger, but I did come up with a new potato to go on the side.  I was thinking that I hadn’t had enough mustard in my life lately, and the weather was a little yucky, so I went for warm and majorly mustardy.

This recipe makes a boatload – enough for 10 or more, so if it’s just for you or your family I’d suggest halving the recipe.

Warm Mustard & Leek Potato Salad

4 lbs new potatoes, skin on, cut into 1/2-inch cubes
2 Tbs olive oil
2 leeks, white and light green parts thinly sliced and washed
2 celery ribs, thinly sliced
1 Tbs olive oil
4 Tbs stone ground mustard
2 Tbs dijon mustard
3 Tbs white wine vinegar
1 tsp salt
1 tsp white pepper
1 Tbs dried parsley
1 tsp fennel seed
1 Tbs sugar

Place the potatoes in a large pot and cover with water. Bring to a boil, turn down the heat to medium high, and cook for 6-7 minutes or until easily pierced with a fork. Drain and transfer to a very large bowl.

In the meantime, heat the 2 Tbs olive oil to medium heat in a medium saucepan. Add the leeks and celery and saute 9-10 minutes, until soft.

Add the remaining ingredients (1 Tbs olive oil through sugar) to the saucepan, mix well and cook until heated through. Pour the dressing over the potatoes and carefully stir to combine. Serve immediately.

Serves 10-12.

I was worried that the leftovers would dry out in the fridge overnight, but this salad is equally as good as cold leftovers.

Here be some lunches I’ve taken to work.

1-22 roasted veggie quiche, raw collard & carrot ribbons,
pretzels, gherkins, piece of dark chocolate

1-27 white bean & leek cassoulet, steamed kale
with nutritional yeast, a pear

1-29 fennel-chickpea “tuna” salad sandwich, celery & broccoli, goddess dressing, piece of dark mint chocolate, kiwi & banana

2-2 veggies & hummus, mustard & leek potato salad, chex mix

2-3 cheesy broccoli & rice casserole, raw beet salad over lettuce, vanilla soy yogurt with blueberries, pretzels, piece of dark mint chocolate

2-4 polenta with beet greens, tofurkey italian sausage with caramelized onions & radicchio, baby carrots & hummus, grapes

2-5 cheesy broccoli & rice casserole, raw beet salad over lettuce,
mustard & leek potato salad, baby carrots, grapes

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Farmers Market Roasted Veggie Salad

Last weekend I had some free time Saturday morning, so I went to the farmers market.  I don’t think I can say enough how much I love the farmers market.

On a tangent of sorts, bf and I always laugh about how whenever someone is walking with groceries in the movies there are carrot tops or a baguette sticking out the top of the bag.  Always.  Even though in real life you never see it.  So I chuckled when my bag looked like this.

For less than $19 I got all this:

broccoli, swiss chard, carrots, golden beets, fingerling potatoes, salad greens

persimmons, kiwi, navel orange, apples, asian pear, sourdough bread

I’ve been thinking about how I never eat salads anymore because it’s so darned cold all the time.  So I figured, I’ll make a warm salad that’s still healthy and chock full of good stuff.  I roasted the potatoes, beets, broccoli, carrots and some leeks I had in the fridge.  I made a sweet triple mustard dressing from yellow, brown and dijon mustards, agave, and a dash of white wine vinegar.  No oil, salt or pepper in the dressing since the roasted veggies already had them.  Toss the dressing with the warm roasted veggies and serve over greens, and you’ve got a happy tummy.

I also sprinkled chopped carrot tops on the salad.  I found out that they’re totally edible and pretty nutritious.  They taste good – just a little bitter, which was a nice counter to the tangy, sweet dressing.

The next morning, I continued my quest for the perfect pancake.  I picked up some of Bob’s Red Mill buckwheat pancake & waffle mix, and gave it a whirl.

I used egg replacer and subbed applesauce for the oil.  They looked very nice and pretty fluffy, but the texture was a little gummy and they tasted “healthy”.  I’m definitely okay with making these for myself, but they’re not that exact perfect pancake I’m looking for.  On with the search!

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