Author Archives: Herbivore

100 Days Project, Mains, Side Dish

Day 23 – Harissa Raviloi

Day23

It was a bright sunny Winter’s day here in Auckland . . . my favorite kind of day!!

Blue skies and sunshine, with a slight chill in the air, always makes me want to go to the markets. I was looking through a couple of my Heidi Swanson cookbooks over coffee this morning, and this recipe for Harissa Ravioli caught my eye.  After coffee I headed to the La Cigale French Market, which is pretty much my favorite Auckland Central market destination. The stalls have such a delicious range of foodie treats, hot coffee, well priced vegetables, and yummy baked goods. Today, there happened to be someone selling fresh ravioli, and I figured something in the universe was telling me to make this recipe.  I purchased the spinach ravioli, which I thought should go well with the harissa and broccoli flavors, but in hind sight the pumpkin ravioli probably would have done the trick just as well.

The main flavor component of the sauce is harissa, a spiced chili paste originally from Tunisia. You can usually find this as a pre-made condiment in middle eastern or high-end food stores, but I decided to make my own; click here for the recipe. Supposedly you need to leave it for 24 hours to reach full flavor, but I used it right away and it still tasted great, I can only imagine with delight how much more flavor it will have later on.

This recipe came out quite tasty . . .  The flavor combination of harissa, lemon, good quality olive oil, toasted seeds and feta made a delicious sauce for the ravioli and was a great way to spice up the broccoli.  I am not an olive person, so I left that ingredient off, but to each their own. I suspect broccoli with this same harissa oil and toppings would make an excellent side dish on its own right. This theory may have to be tested later on this week.

Harissa Ravioli

by: Heidi Swanson

SERVES: 4

INGREDIENTS

  • 1 clove garlic, smashed
  • 1/4 teaspoon sea salt
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons harissa paste
  • 1/4 cup good quality extra virgin olive oil
  • 12 ounces or 340g fresh or frozen cheese ravioli or tortellini
  • 8 ounces or 225g broccoli florets or broccolini, trimmed into bite sized pieces
  • 1/4 cup pepitas (pumpkin seeds), sliced almonds, or pine nuts (I used a combination of all three), toasted
  • 1/4 cup crumbled feta cheese
  • 5 or 6 black oil cured olives, pitted and torn into pieces

Bring a large pot of water to boil.

In the meantime, make the harissa oil. Sprinkle the smashed garlic clove with the salt and chop into a paste. Put this aside in a small bowl and stir in the lemon juice, harissa, and good quality olive oil. Taste and add more salt if needed.

When the water boils, salt it generously and add the ravioli cooking them until they float and are cooked through (about 1 to 2 minutes). around 30 seconds before you think the ravioli will be done add the broccoli to the pot, boil for the remaining time, and then drain into a colander.

Place the ravioli and broccoli into a large mixing bowl and toss with a couple spoonfuls of the harissa oil and most of the pepitas/almonds/pine nuts. Taste and add more salt, if needed.  Turn out onto a serving platter or plates and top with more harissa oil and the remaining pepitas/almonds/pine nuts, the feta, and olives.

ENJOY!!

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100 Days Project, Dairy Free, Gluten Free, Recipes, Salads, Side Dish, Vegan

Day 22 – Wild Rice Salad

Day22

Mmmmm . . . I love the nuttiness of Wild Rice and I am constantly on the look out for new ways of preparing it.

Wild rice is the grain from four species of grasses of the genus Zizania, which has been historically gathered and eaten in both North America and China.  This type of rice grain has a chewy outer sheath with a tender inner grain that has a slightly nutty taste.  Because of its nutritional value and taste, wild rice increased in popularity in the late 20th century, and commercial cultivation began in the US and Canada to supply the increased demand.  Typically sold as a dried whole grain, wild rice is high in protein, the amino acid lysine, dietary fiber, B Vitamins, minerals, it is low in fat, and like other rice varieties it is gluten free.

I found this recipe from Yotam Ottolenghi , a London based chef who is a rising star of the cooking world. His food tends to combine simple raw ingredients with influences from his Mediterranean background. I am already familiar with Ottolenghi’s vegetarian cookbook “Plenty“, which I borrowed from a friend a while ago, and was very sad to have to give back. This made me very excited to find out that he shares recipes on his website and in his weekly Guardian newspaper column.  I think I will be spending some time on the Guardian website this weekend. Still, I would love to have the cook book in my collection . . . wink, wink,nudge, nudge . . .

Wild Rice Salad

by: Yotam Ottolenghi

SERVES: 4

INGREDIENTS

  • 250g/1 1/4 cups wild rice
  • 60g/ 1/3 cup peeled pistachio (I used almonds because I had them around the house)
  • 150g soft dried apricot, soaked in hot water for 5 minutes
  • 1 small bunch of mint, leaves picked
  • 1 small bunch of rocket
  • 3 spring onions, roughly chopped
  • Zest and juice of 1 lemon
  • 2 tbsp olive oil
  • 1 large clove of garlic, crushed
  • Sea salt and freshly ground black pepper

Place the rice in a large pot and cover with water, bring to the boil then reduce the heat and cook for 30-40 minutes, depending on the variety, or until the rice is cooked aldente. Alternatively you can cook the rice in a rice cooker with 2 1/2 cups of water. Drain the rice and rinse under cold water.

While the rice is cooking, roast the pistachio or almonds in a dry pan over a medium heat for 8-10 minutes. Coarsely chop them with a large knife. Drain the apricot and coarsely chop them too.

In a bowl mix the rice, apricots and pistachios, and then add the rest of the ingredients, toss well and season with salt and pepper to taste.

ENJOY!!

 

 

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100 Days Project, Gluten Free, Mains, Recipes

Day 21 – Portobello Mushroom Skillet

Day21

Well . . . was supposed to be at a friends house for dinner, but that fell through.  I ended up inviting the few friends who were still keen on dinner around to mine, but then had to figure out what to make.

To adhere to everyone’s dietary restrictions, the meal had to be vegetarian and gluten free. I already had the Gluten Free Dinner Rolls, from my Day 20 post, that I made last night, and in my stash of untried recipes, I found this recipe for a Portobello Mushroom Skillet, from How Sweet It Is. This recipe is quick, simple ,gluten free, and vegetarian; so, essentially just what I was looking for. Plus, the added bonus of being warm and cheesy on a chilly night.

I served the mushrooms with the Gluten Free Dinner Rolls,  a last minute concoction of roasted potatoes and green beans that had been tossed in olive oil, salt, pepper, thyme and lemon zest, and of course a lovely bottle of red wine.

Portobello Mushroom Skillet

by: How Sweet It Is

SERVES: 2-4

  • 8 portobello mushrooms, stems removed
  • 2 tablespoons olive oil
  • 1 shallot, thinly sliced
  • 1 small red pepper, chopped
  • 3 cloves of garlic, minced
  • 1 (8 oz) bag of fresh spinach
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons parmesan cheese
  • 1 tablespoon balsamic vinegar
  • 8-10 slices of fontina or havarti cheese
  • fresh parsley for garnish

Heat a skillet over medium heat and add 1 tablespoon of olive oil. Add shallots and peppers with salt and pepper, cooking until soft – about 5 minutes. Add in garlic and spinach, cooking until spinach wilts, then stir in smoked paprika and parmesan.

Remove spinach mixture from skillet and set aside in a bowl. Add remaining olive oil in skillet, then place mushrooms in the pan stem side down. Cook for 5-6 minutes, then flip. Cook for 5 minutes more, then fill each mushroom with an equal amount of the spinach mixture. Turn the heat under the skillet off, and heat the broiler in your oven.

Dizzle balsamic into pan and gently stir mushrooms to coat, then add a slice of fontina or havarti on top of each. Place under the broiler for 2-3 minutes, or until cheese gets bubbly and melts. Serve immediately,

Garnish with parsley, if desired, and with crusty bread (or in my case gluten free dinner rolls)

ENJOY!!

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100 Days Project, Baking, Breads, Dairy Free, Gluten Free, Recipes, Vegan (with substitutions)

Day 20 – Gluten Free Dinner Rolls

Day20

Now I like my gluten as much as the next person, but more and more people are finding they are fully Coeliac, have some sort of intolerance to gluten, or that eating less gluten makes them feel better on a day to day basis.

Personally, I fall into that last category. I have Juvenile Rheumatoid Arthritis, an autoimmune disease same as Coeliac disease. Studies have shown the same allergic reaction that causes the stomach to react to gluten causes antigens to form in the blood stream that may case swelling in joints, especially areas already weakened by arthritis. The simple version of this is that i have less swelling and pain in my joints when I eat less gluten. I also tend to feel more clear headed and have more energy.

I am going to a dinner party tomorrow night, where I know there will be other people who do not eat gluten, so I decided to make these Gluten Free Dinner Rolls, which is a recipe from my favorite gluten free resource: Karina, The Gluten Free Goddess. Her recipes for gluten free goodies always come out tasty, and although I have not tried this recipe, I am confident that it will make something yummy for me to bring along to the dinner party.

From Karina, The Gluten Free Goddess I have learned the key to gluten free baking is Xantham Gum. Produced by a bacteria grown through fermentation of glucose, sucrose, or lactoseis, Xantham gum is commonly used as a food additive or thickening agent. In gluten free baking it works as a binding agent replacing that natural property found in gluten.

this recipe provides for Vegan substitutions making these dinner rolls a perfect accompaniment to the Vegan/Gluten Free Split Pea Soup recipe in my Day 19 post.

Gluten Free Dinner Rolls

by: Karina, The Gluten Free Goddess

MAKES: 12 Bread Rolls

INGREDIENTS

  • 1 cup sorghum flour- aka jowar flour
  • 1 1/2 cups tapioca starch or potato starch (not potato flour!)
  • 1/2 cup millet flour or brown rice flour
  • 1/4 cup GF buckwheat flour or GF millet flour
  • 1/4 cup hazelnut flour or almond flour
  • 2 tablespoons coconut flour or brown rice flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon fine sea salt
  • 1 packet rapid rise yeast
  • 2 tablespoons light brown sugar
  • 1 1/2 cups warm liquid (3/4 cup dairy  or non-dairy milk plus 3/4 cup hot water)
  • 1/4 cup light olive oil
  • 2 free-range local organic eggs, beaten or Ener-G Egg Replacer
  • 1/2 teaspoon lemon juice or rice vinegar

Turn your oven on and off briefly to warm it. Grease a 12-cup muffin pan and sprinkle the cups with GF flour; set it aside.

In a large mixing bowl, whisk together the flours and dry ingredients.  Then add in the wet ingredients and beat until a thick batter forms. This bread dough is not puffy and stretchy like wheat-based dough, it is more akin to a sturdy muffin batter. Beat until smooth.

Spoon the bread dough into the twelve greased and floured cups. Even out the tops using wet fingers or the back of a wet tablespoon. Place the pan in the center of the warmed oven to let the dough rise.

Set your timer for 50 minutes. At 50 minutes, turn your oven to 350ºF. (It should come to temperature within a few minutes.)

Bake until the rolls are golden and firm- about 22 minutes. Thump them with a fingertip- they should sound hollow. Note: If your oven is slow to heat, you may have to bake the rolls longer to cook all the way through.

When the rolls are done baking, remove the pan from the oven and place it on a wire rack to cool a bit. Using a thin knife, loosen the edges of the rolls from the pan and ease the rolls out. They are tender when warm.

Serve immediately with butter or vegan substitute.

ENJOY!!

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100 Days Project, Dairy Free, Gluten Free, Recipes, Soups, Vegan

Day 19 – Split Pea Soup with Crispy Onion Strings

Day19

Mmmm . . . Split Pea Soup . . . one of my favorites . . .

Although this recipe, from The Curvy Carrot, is different because instead of the just using split peas, it has other vegetables like carrot, celery, and potato to round out and add flavor to what can sometimes be a overwhelming pea flavored soup. Also, those crispy onion strings really make the dish adding just that nice bit of crunchy salty texture.  A friend who had dinner with me said it was “almost” like having crispy bits of bacon on top, making sure to use finger quotes when saying “almost”.

For the crispy onion strings, I used these little smoked red onions I got from the Matakana Markets on my trip up north over the weekend. I suspect the smokiness of the onions added to “almost” bacon quality of the onion strings. I love escaping from Auckland for the day and heading to any of the great markets in the fringe areas around Auckland. Only about an hour north of Auckland, Matakana is one of my favorite destinations for this, as the market is full of stalls with fun foods. There is usually live music of some sort, and if the weather is nice you can sit by the river and much on the treats you have just purchased.

In 1999 – 2000 I live in Sydney, Australia and worked as a waitress, hostess, bartender, dishwasher and kitchen hand at a cafe/jazz bar called Soup Plus. That Chef’s theory about making soup is that there can never be enough butter. The amount of butter he used to put in the soups was enough to make you second guess eating them. Yet the soups always tasted fantastic having this rich creamy texture that I can only assume came from the overdose of butter. This has stayed with me, and to this day I never make a soup without adding just a little bit of butter. Without butter this soup would be Vegan, but if you are not concerned about such things, trust me  . . . add the butter.

Split Pea Soup with Crispy Onion Strings

adapted from: The Curvy Carrot

MAKES: 8, 1 cup servings

INGREDIENTS

For the soup:

  • 1 pound/2 cups dried split green peas
  • 3 quarts/12 cups water
  • 2 tablespoons vegetable oil
  • 2 stalks celery, diced into 1/2-inch/10mm pieces
  • 2 carrots, diced into 1/2-inch/10mm pieces
  • 1 medium yellow onion, diced
  • 1 large leek, sliced
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 medium Yukon Gold potatoes, cut into 1-inch pieces
  • 50g/ 3 tablespoons butter, chopped into smaller pieces (this is optional)
  • Salt and pepper, to taste

For the onion strings:

  • 1 small onion, sliced thinly
  • 1 teaspoon vegetable oil
  • 1 tablespoon flour
  • Salt and pepper, to taste
  • Smoked sea salt for final garnish, optional

In a large stock pot over high heat, bring the peas and water to a boil. Let the peas boil, uncovered, for two minutes.

Reduce the heat to low, cover, and simmer for 1 hour. (This will dissolve your peas)

After the hour is over, add the oil to a medium skillet over medium-high heat. Add the celery, carrot, onion, leek, and thyme to the oil and cook, stirring frequently, until softened, about 8-10 minutes. Add the vegetable mixture to the stock pot followed by the bay leaves and potatoes, and butter (if you are using it) and simmer over medium-low heat, stirring occasionally.

Continue simmering, stirring occasionally, until the soup has thickened, about 2-3 hours.

Season to taste with salt and pepper

ENJOY!!

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100 Days Project, Dairy Free, Gluten Free, Mains, Recipes, Vegan

Day 18 – Teriyaki Tempeh Bowl

Day18

Asian style food is usually my fall back for a quick, healthy, flavorful meal when I am running short of time.

I got home really late from work yesterday, and realized I had not eaten much during the busy day so needed to make something quick, healthy, and packed with protein. It seemed like the perfect opportunity to try this recipe for a Teriyaki Tempeh Bowl sent to me by a friend who, although she is not vegetarian herself, cooks amazing food for her vegetarian husband.

Tempeh is a traditional soy product originally from Indonesia, most likely from the island of Java. Like Tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and a very unique textural quality made by a natural culturing and controlled fermentation process that binds whole soybeans into a cake form. Tempeh’s fermentation process and use of the whole soybean give it a higher content of protein, dietary fiber, and vitamins than Tofu.

Teriyaki is a Japanese cooking style in which foods are broiled or grilled while being basted in a marinade based on soy sauce, mirin (rice vinegar), and sugar. Modern or store bought Teriyaki Sauce also may include honey, garlic, ginger, and chili, but these are not ingredients common to to traditional Japanese cooking.

So this meal is a bit of a mash up of cultures between Indonesian Tempeh and Japanese Teriyaki Sauce, but all together it was just what I needed for a late night quick protein fix.

Teriyaki Tempeh Bowl

MAKES: 2 Servings

INGREDIENTS

  • 250g (one packet) of tempeh, sliced
  • 1 tablespoon sesame oil
  • store bought or homemade Teriyaki Sauce
  • 1 small head of broccoli
  • 1 carrot, cut into sticks
  • 1 small red onion
  • 2 small heads of Bok Choy
  • 1 cup mushrooms, sliced
  • 1 small zucchini (courgette), sliced
  • 1 green onion (spring onion), for garnish
  • 1 cup brown rice
  • 2 cups water

Place the 1 cup brown rice and 2 cups water into a rice cooker or pot on the stove and simmer until done.

Heat the sesame oil in a medium pan and add the Tempeh slices cooking them until brown on both sides. Add enough Teriyaki sauce to cover the tempeh and let simmer in a covered pan for about 5 minutes, turning the Tempeh slices over about half way through.

While Tempeh is simmering, steam the vegetables over a pot of boiling water for only a few minutes, just until the colours brighten and the vegetables start to lose their rawness. Be careful, you do not want to over steam the vegetables.

Build your bowl with a serving of brown rice on the bottom, adding a portion of the steamed vegetables, and topped with a few pieces of the Teriyaki Tempeh and some additional Teriyaki Sauce splashed on top. Garnish with a sprinkle of the chopped green onion.

ENJOY!!

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100 Days Project, Dairy Free, Gluten Free, Party Food, Recipes

Day 17 – Dukkah Carrot & Zucchini Bites with Tahini Dressing

Day17

A friend sent me this recipe that she had found on Lady Homemade.

It seems like the perfect Sunday snack or party treat, especially since it fits nicely into the Paleo diet regime that many people seem to be following these days.  First popularized in the mid-1970s by gastroenterologist Walter L. Voegtlin, the Paleo diet is based on the presumed ancient diet of wild plants and animals that our ancestors ate during the Paleolithic era. The contemporary version of this diet consists mainly of fish, grass-fed pasture raised meats, eggs, vegetables, fruit, fungi, roots, and nuts, and excludes grains, legumes, dairy products, refined salt, refined sugar, and processed oils. The idea is based on the premise that modern humans are genetically adapted to the diet of their Paleolithic ancestors and that human genetics have scarcely changed making a similar diet ideal for modern human health and well-being.

Unfortunately, I found this recipe to be lacking in flavor, even the tahini dressing did not help that much. So . . . the version below is my adaptation adding in a few more herbs, spices, and (most importantly) a few more pinches of salt.

Dukkah Carrot & Zucchini Bites with Tahini Dressing

adapted from: Lady Homemade

INGREDIENTS

  • 2 small zucchini (courgette), grated – should be about 2 1/2 cups
  • 2 small carrots, grated – should be about 2 1/2 cups
  • 2 eggs
  • 1 1/2 cups blanched almond meal
  • 2 cloves garlic, crushed
  • pinch of dried chilli flakes or more if you dare
  • pinch of smoked paprika
  • 1 tablespoon fresh chives
  • 2 teaspoons dill
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 3-4 tablespoon dukkah spice mix, store bought or make your own

for the dipping sauce

  • 2 tablespoons tahini
  • 1 lemon, juice and zest
  • 3-4 tablespoons hot water
  • 1/2 teaspoon salt
  • 1 teaspoon smoked paprika

Heat oven to 180 degrees C.

Grate zucchinis, mix in a good couple of pinches of salt and leave to sit in a colander for at least 30 minutes.

Grate carrots and add to a mixing bowl with the almond meal, garlic, spices (except the dukkah).

One handful at a time, squeeze the grated zucchini to get out as much of the water as possible then add to the carrots.

Add the eggs and mix until thoroughly combined

Shape into little balls and place on a lined oven tray. Once you have made all the balls, sprinkle generously with dukkah.

Bake for 25 to 30 minutes until golden brown. They might give off a little liquid when cooking, this is normal.

To make the dipping sauce, mix tahini and lemon juice in a bowl until combined. Then add tablespoons of warm water
until the desired consistency. Add spices and mix until all ingredients are combined.

ENJOY!!

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100 Days Project, Soups

Day 16 – Vegetarian French Onion Soup

Day16

Thank you for your patience Herbivores . . .

I was away up North Saturday night at a friend’s bach (hoilday house), for a quick little get away. I came back on Sunday, but ended up having to take a friend to the hospital and spent most of the night in the A&E. I promise normal posting will returning this week.

Even though I have not been posting I have still been cooking for my 100 Days Project, and going away with friends is the perfect opportunity to cook up a big group meal and try out some new recipes on the unsuspecting eaters.

French Onion Soup is winter classic, but it gains much of it’s traditional flavor from the use of beef stock making the soup not very vegetarian friendly.  I have always been curious about what this soup tastes like, especially since it is normally served in a bowl topped with gooey cheese melted across a bread layer. Anything with melted cheese on it usually gets my attention. So . . . when I came across this recipe from the amazing Jerry James Stone that promised to deliver on the flavor by using coffee to help give the soup a hearty earthy flavor vegetarian versions are normally missing, I have to admit I was intrigued.

Needless to say my meat eating friends were dubious when I told them I was making a soup with coffee in it, but all in all this version of French Onion Soup got the meat eaters thumbs up seal of approval.

French Onion Soup

adapted from: Jerry James Stone

INGREDIENTS

  • 4 large red onions, thinly sliced
  • 8 cups mushroom stock (1 teaspoon of stock powder per cup of water)
  • 1 cup strong brewed coffee
  • 1/4 cup dry white wine
  • 1 teaspoon fresh thyme
  • 1 teaspoon of sugar
  • Olive oil
  • Bread slices (I used a whole wheat sourdough)
  • Sliced cheese (Emmentaler or Swiss)
  • Salt and pepper to taste

In a large stock pot, add the thinly sliced onions and some olive oil. You want just enough olive oil to lightly coat them.

Turn the heat to medium-high and cook the onions down, caramelizing them. Only stir them every five minutes. If they begin to burn instead of caramelizing, reduce the heat a bit. Caramelizing onions is really a balancing act between your burner and the quality of your stock pot.

Once the onions have been reduced, add the mushroom stock.

Add the thyme, white wine and sugar. Bring the mixture to a very low simmer and cook covered for about three hours, stirring occasionally.

While that simmers, brew a single cup of your favorite coffee. Add the cup of coffee to the soup in small batches, stir well and taste. You don’t want your soup to taste like coffee, you just want to enhance the flavor. Depending on how strong you brew yours, you might not use a full cup. Then salt and pepper the soup to taste.

For each serving, fill a ramekin or small bowl with a heaping amount of soup and place it in the large baking dish. You’ll need one bread slice for every serving, and place the bread on top of each filled ramekin or small bowl. Top with a slice of cheese or two (you can never have enough melted cheese).

Place the baking dish under the broiler for a few minutes just until cheese is melty and starting to brown.

ENJOY!!

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100 Days Project, Dairy Free, Gluten Free, Recipes, Side Dish, Vegan

Day 15 – Horseradish Potato Salad

Day15

Summer or Winter, it is always a good time to make potato salad.

It makes the perfect accompaniment for the summertime BBQs, and a hearty side dish for meals on those cold winter nights. Usually potato salad is made with cream, sour cream or mayonnaise, so I was really excited to find this vegan version that can be made for everyone to enjoy. This recipe from Karina: The Gluten Free Goddess uses olive oil and apple cider vinegar in place of the mayonnaise dressing.

Horseradish, which is a spicy root vegetable closely related to mustard, wasabi, broccoli, and cabbage, is the main flavor element of this recipe.  I surprisingly found this ingredient (either fresh or prepared) vary hard to find in New Zealand. If you can only find it fresh make sure to process it into a paste in a food processor adding a slight bit of water and white vinegar, or else it will go brown. I finally found a prepared version at Farro Fresh, a high-end Auckland based food market. If you live outside of Auckland, you should be able to find it at a similar type of store. Make sure not to get a prepared version that has dairy mixed in, it should only have water , salt, or vinegar.

Usually, I like to add pickles to my potato salad, but that did not quite seem to be the right thing to go with the flavors in this recipe. So I had a quick look in the fridge and came up with the perfect solution, Capers!!! These added the perfect little pop of salty goodness.

This potato salad recipe turned out so full of flavor, and made a perfect side dish to go with the left over Lentil and Chickpea Sliders from my Day 14 post.

Horseradish Potato Salad

adapted from: The Gluten Free Goddess

INGREDIENTS:

  • 2 pounds or 1 kg small red potatoes
  • Sea salt
  • 1/4 cup fruity tasting extra virgin olive oil, as needed
  • 5 tablespoons apple cider
  • 1 smallish red onion, finely diced
  • 2 tablespoons prepared horseradish
  • Sea salt and fresh ground black pepper
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons dill, to taste
  • 1 teaspoon caraway seeds
  • 2 tablespoons capers

Wash and cut up the red potatoes, toss them into a pot of salted fresh water. Bring the water to a boil and simmer the potatoes until they are fork tender. Drain well.

Pour the cooked potatoes into a large bowl. While the potatoes are still warm, sprinkle with sea salt and drizzle with extra virgin olive oil and vinegar. Toss to coat and to soften the edges of the potatoes pieces a bit. Add the diced onion, horseradish and toss to distribute. Taste and season with more sea salt and fresh ground pepper. Add the chopped parsley, dill, caraway, and capers; mix. Taste test, and add more olive oil or vinegar, sea salt or herbs, if needed.

Serve warm, or cover and chill.

ENJOY!!

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100 Herbivores

THANK YOU!!

Thanks to all of you out there posting, reposting, and sharing Herbivore with your family and friends. Through Facebook and WordPress, Herbivore has gained just over 100 followers (103 to be precise) in only 2 weeks!! This is amazing . . . I never imagined there would be such a positive response.

My favorite comment so far is: “Dylan’s Grandma told me she loves your blog”. Well, I love Grandmas too!!

My Grandmother Leona Mills was my first food inspiration. For years she was the Food Maven writing a column for the Jewish Journal newspaper in Florida where I grew up, and going over to grandma’s house for dinner was always a treat!! When I became vegetarian at the young age of 11, she supported my decision by collecting all of her vegetarian recipes into my own personal Leona Mills cookbook.

This is only the start of of what hopefully will be an amazing adventure . . . and I am glad you all are coming along for the ride.

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