Summer Fruit Salad

Here's a simple summer fruit salad that was inspired by a couple of recipes I saw (one in Southern Living magazine and one in Martha Stewart's Living magazine).  They were both twists on the same idea, so I just took it down to the bare bones.  It's delicious!  This recipe serves 2.

Ingredients:

1 mango, peeled, pitted, and chopped

1 pink grapfruit, halved crosswise (This way each section will be exposed in each half.  It will have the design of a sunburst, if you're not familiar with grapefruit.  Hey, some people aren't!)

1 avocado, peeled, pitted, and chopped

1/2 juicy lime, juiced

Method:

In a medium bowl, mix the mango, avocado, and lime juice.  Using a paring knife, make a circular cut so separate the grapefruit meat away from the peel.

Now, hovering over the salad bowl, use the same paring knife to slice each section away from the membrane.  You'll have to cut on each side of each section's membrane.  Let the grapefruit meat and juices fall into the bowl. 

Mix and enjoy!

Vegan Southern-Style Biscuits with Vegetarian Sausage

I previously posted the recipe for vegan Southern-style biscuits (link here).  Scott loves it when I serve them with Morningstar Farms vegetarian sausage.  Unfortunately, the sausage is not vegan, but if you put vegan margarine (I like Earth Balance vegan margarine.) and/or fruit preserves on them, it is still delicious!  You can serve them with pan-fried potatoes for a REAL Southern breakfast, vegan-style.

Olive Oil and Black Pepper Toasts

This recipe is RIDICULOUSLY easy to be so delicious.  Perfect with an Italian meal...

I don't think I really got it from anywhere, but maybe I did.  I don't remember, but if I did, I'm glad I did!

Ingredients:
French bread
extra virgin olive oil
freshly ground black pepper

Method:
Preheat the broiler of your oven.

Slice the French bread to the desired width.  Pour extra-virgin olive oil into a plate.  Put one cut side of each slice into the oil, then place on a baking sheet, oil side up.  Grind black pepper over the oiled tops.

Broil until the toasts reach the desired brownness.  Watch them carefully, because once they start browning, they brown fast!

Oven-Baked Burritos

You guys know I've got a lot of tomatillo action going on these days, so I have the pleasant challenge of finding new ways of using tomatillos and tomatillo sauce.  Here's another:  tomatillo oven-baked burritos.  Now, even though these are vegetarian and not vegan, you could easily make them vegan by omitting the cheese and adding, say, chopped onions and/or chopped tomatoes and/or vegan cheese if you're into that sort of thing.  These are simple and delicious!  The recipe serves 2.

4 flour tortillas
1 can refried black beans
tomatillo salsa (click here for recipe)or other salsa to cover burritos , probably 1 cup (ish)

Preheat the oven to 350 degrees Fahrenheit.  Coat the bottom of a baking dish (large enough to hold 4 burritos) with salsa.

Zap each tortilla in the microwave just enough to make it fold-able (about 10 seconds).  Put 1/4 can refried black beans in a line, bisecting the tortilla.  Fold the tortilla in half over the line of beans, and roll up.  Place the rolled burrito, seam side down, in the baking dish.  Repeat with remaining tortillas.

Pour salsa over the burritos to cover and to coat the ends.  Cover the dish with aluminum foil.  Bake about 15 minutes or until burritos are heated through.  Serve warm, and eat with a fork.

Serving suggestion:  Spanish rice as a side dish.

Strawberry Sorbet

A big thank-you to P. Allen Smith, whose television show featured this recipe.  It's simple, it's healthy, it's vegan.  What more can I ask for in a summer dessert?  Although I only made it as sorbet, I think it would make a boss popsicle for those of you who have popsicle molds.


This is best made the day before, because although P. Allen says it only takes 4 hours to freeze up properly, mine took much longer.

1 quart fresh strawberries, washed and hulled
2 T. fresh lemon juice
1/2 c. frozen apple juice concentrate


Combine all ingredients in food processor or blender and purée completely.  Pour the purée into a freezer-safe bowl, cover, and put in the freezer.  Wait 45 minutes, remove, and purée again.  Return to freezer.  Wait 45 minutes, remove, and purée again.  The multiple purées ensure a nice, smooth texture.  Return to freezer and allow to freeze completely.


Remove from freezer 25 minutes prior to serving to soften.  Scoop like ice cream.


Serving suggestion:  serve along side a home-baked brownie for a decadent dessert.  Brownies can be made with Ener-G Egg Replacer so that the entire naughty dessert can be vegan!

Tomatillo Salsa

Yes, another tomatillo salsa.  I have to do something with those tomatillos and jalapenos in my garden, since I'm not canning this year!  This one came from Rick Bayless's Authentic Mexican cookbook, adapted to be vegetarian.  (His version is not.)  You could use this salsa in place of the canned enchilada sauce in Cheese Enchiladas (see below).  It is also fine as a condiment salsa, too, of course.  I served it over refried beans at my sister-in-law's birthday dinner last night.

Ingredients:

1 lb. (about 11 medium-sized) tomatillos, husked and washed

1 - 2 fresh jalapenos, stemmed
2 - 3 fresh sprigs of cilantro, chopped
1/2 onion, chopped
1 large clove garlic, peeled and chopped
1 T. canola oil
1/2 t. salt, or to taste
juice from one lime (omit if using as an enchilada sauce)


Method:
In a 2-quart saucepan (or size appropriate for your produce), cover the tomatillos and jalapeno(s) in salted water.  Boil until the vegetables are tender, 10-15 minutes.  Drain the vegetables, reserving 1 c. of the used boiling water.


Place the tomatillos, jalapeno(s), cilantro, onion, and garlic in a food processor.  Process until smooth but retaining a little texture.


Heat the canola oil in a medium skillet over medium-high heat.  When the oil is hot enough to make a drop of the tomatillo sauce sizzle, pour it all in at once.  Stir constantly 4-5 minutes until the sauce is thicker and darker.  Add the reserved cup of tomatillo boiling water.  Return to a boil, then reduce heat to medium.  Simmer until thick enough to coat the back of a spoon, then remove from heat.  Stir in the salt and lime juice (if using).

Swiss Chard Tacos

Not familiar with Swiss chard?  It's a leafy green vegetable with edible celery-textured stems, related to beets.  Use it like spinach in general cooking.  We've had a very successful year with Swiss chard in our garden, so I've been looking for new things to do with it.  I'd seen Rick Bayless do Swiss chard tacos on his PBS show Mexico: One Plate At A Time before and had made a mental note of it just because it was a vegetarian recipe.  However, I didn't have an immediate use for it.  Later, I was unable to remember exactly what he did.  You can imagine my delight when I found this recipe for Swiss chard tacos in Martha Stewart's Living magazine.  As usual, I have adapted the recipe, if only slightly, to suit my tastes and needs.  And as always, you can definitely do the same!

Ingredients:
1.5 T. extra-virgin olive oil
1 small red onion, sliced into 1/4-inch-thick rounds and separated into rings
3 small cloves garlic, peeled and thinly sliced
5 large leaves Swiss chard (stems removed and composted), washed and coarsely chopped
1 c. cooked pinto beans (canned is fine), drained and rinsed
1/4 t. coarse salt, or to taste
freshly ground black pepper
6 taco-sized corn tortillas (I haven't considered myself a fan of corn tortillas in the past, but I enjoyed them in this recipe.)

Method:
In a large skillet, heat the oil over medium heat.  Cook the onion rings until soft.  Add garlic slices, and cook 1 minute more.  Stir in the chard, and sauté until the greens are wilted.  Add the beans, and cook until warmed through.  Season with the salt and pepper.

Heat tortillas on a hot cast-iron griddle coated with non-stick cooking spray, turning so that each side is warmed and slightly browned.

Spoon chard filling into corn tortillas.  If desired, also top with Tomatillo and Chipotle Salsa.

Serves 2.