Green Tea Pumpkin Soup

Green Tea Pumpkin Soup

Ingredients

  • 2 Tbsp. olive oil
  • 1 large sweet onion, minced
  • 3 garlic cloves, minced
  • 1/4 tsp. cumin
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1/4 tsp. coriander
  • 2 cups vegetable broth
  • 1 1/2 cups green tea
  • 1 (15oz) can pure canned pumpkin
  • 1/4 tsp. agave nectar
  • 1 ripe avocado, mashed
  • 1 tsp. white balsamic vinegar
  • Sea salt and freshly ground pepper, to taste
  • 3/4 cup Greek plain yogurt
  • 2 Tbsp. fresh rosemary, finely chopped

Directions

  1. In a large pot over medium heat, combine olive oil and onion; cook until onions are soft and translucent.  Add garlic, cumin, nutmeg, cinnamon and coriander; mix for 1 minute.
  2. Slowly add vegetable broth, green tea, pumpkin, agave nectar and avocado.  Let cook for approximately 20 minutes or until it starts to simmer.
  3. Transfer mixture to a blender (in batches); puree until smooth.  Return soup mixture to a medium sized pot; cook for another 15 minutes; add balsamic vinegar, sea salt and pepper.
  4. Remove from heat; serve warm with a dollop of Greek yogurt and a sprinkle of fresh rosemary.
  5. Enjoy!

Asparagus Salad with Vegan Cashew Mayonnaise

Last night I ventured to one of my favorite foodie spots here on the Upper East Side of Manhattan… Eli Zabar’s.

Enough said…I am in heaven every time I step foot into this foodie wonderland…fresh produce, beautiful flowers, delicate desserts, homemade prepared dinners…

The smell of fresh herbs…the sound of running water and the joy of all the adorable holiday festive decorations on each floor…

Have you ever been to Eli Zabar’s?  If not, you are truly missing out and I highly recommend stopping by for a sure taste bud pleaser…

I picked up some fresh asparagus, escarole, watercress and dill along with a bundle of  beautiful cashews to create this delicate vegan salad…

It has the perfect hint of natural sweetness from the dill, agave and balsamic along with a tad touch of tartness from the escarole and finally a refreshing crunch in each bite of watercress and asparagus…

I leave you with…my newest creation…

My go-to side salad for any meal …

Enough Said …

Asparagus Salad

Ingredients

  • 2 lbs. fresh asparagus, cut into 1 inch pieces
  • ¼ cup red onion, chopped
  • 2 cups escarole leaves
  • 1 cup watercress
  • 1/3 tsp. crushed red pepper

Directions

In a large bowl, toss asparagus with onion, escarole, watercress and crushed red pepper.  Gently toss with cashew mayonnaise (recipe below).

Cashew Mayonnaise

Ingredients

  • 1/3 cup white balsamic vinegar
  • 1 tablespoon agave nectar
  • ¼ cup olive oil
  • 1/3 cup cashews
  • 1 Tbsp. fresh dill
  • 1/8 tsp. sea salt

Directions

  1. In a blender, combine vinegar and honey on high until well combined
  2. Slowly add olive oil and cashews.
  3. Add sea salt; blend until soft and creamy.

 

And if you’re a fan of cookin’ with Lee & Perrins, be sure to check out Shine At Dinnertime

Fresh Grape n’ Pear Gauacamole

Who would have ever thought of tossing in a few fresh red grapes into a guacamole recipe?  Leave it to me, of course, as I’m always experimenting with new fruits, veggies and herbs for a fun spin on the classic ol’ guac.  Here is a tasty ‘summer’ inspired guacamole recipe that has a hint of natural sweetness from farm-fresh grapes n’ pears but rounds out well with a savory bite.  Enjoy this guacamole atop gluten-free crackers, spread onto a sandwich in lieu of mayonnaise, as a dip with gluten-free chips or topped onto a salad as a tasty dressing.

Ingredients

  • 2 ripe avocados, peeled, pitted and sliced
  • 15 red seedless grapes, halved
  • 2 ripe pears, sliced
  • 1/4 cup fresh cilantro, chopped
  • 5 blanched almonds
  • 1 tsp. sesame seeds
  • 2 Heirloom tomatoes, chopped
  • 1 tsp. white balsamic vinegar
  • 1 tsp. agave nectar
  • Pinch of sea salt and freshly ground white pepper
  • 1 clove garlic, minced
  • Greek plain yogurt, for topping
  • Lime zest, for topping

Directions

  1. Combine all ingredients in a food processor; blend until desired consistency.
  2. Transfer to serving dishes.  Serve chilled with a dollop of Greek plain yogurt and a sprinkle of lime zest on top.
  3. Enjoy!

Homemade Ketchup

Here is a fabulous recipe that I use to top my bean burgers and use as a dip with my veggie fries…this ketchup is a health alternative to the store bought, processed ketchup brands that are full of sodium, additives and HFCS!

Ingredients

  • 2 tsp. stevia
  • 1 (6 oz.) can organic tomato paste
  • 2 medium Roma tomatoes, diced
  • 1/4 tsp. dried oregano
  • 1 tsp. freshly squeezed lemon juice
  • 1/4 tsp. dried cilantro
  • 1/8 tsp. curry powder
  • 1/2 tsp. brown rice miso paste
  • 1 tsp. of white balsamic vinegar
  • 1/2 tsp. nutritional yeast
  • 1 tsp. flax seeds
  • Dash of sea salt and pepper, to taste

Directions

  • In a medium sized bowl, combine all of the above ingredients. Whisk together until fluffy texture.
  • You can also use a hand electric mixer; this will ensure a whipped ketchup consistency.
  • Enjoy!

Gingered Cranberry-Orange Holiday Relish

This is a wonderful dish to serve at your holiday table.  I will be serving this relish alongside roasted turkey, grilled fish and roasted root vegetables.  It seems no matter what you pair with this relish, the taste is always exquisite.  I often use leftovers on my turkey sandwich and salad the next day as the relish is a perfect accompaniment to bean casseroles, baked tofu, poultry, fish, crackers, toast and pitas.

Ingredients

  • 2 large oranges, unpeeled and slice into 8 pieces for each orange
  • 1 grapefruit, unpeeled and sliced into 8 pieces
  • 2 cups fresh cranberries
  • ¼ cup stevia
  • 2 tsp. honey or agave nectar
  • ¼ tsp. cinnamon
  • ¼ cup crystallized ginger, chopped
  • 1 tsp. white balsamic vinegar
  • 1 tsp. warm water

Directions

  • Place orange and grapefruit pieces (skin-on) in a food processor. Pulse until coarsely chopped.
  • Slowly add cranberries, stevia, honey, cinnamon, ginger, balsamic vinegar and warm water; pulse until coarsely chopped.
  • Transfer relish to a small bowl and chill before serving.