Wednesday, January 23, 2019

Delightful Mediterranean Salad Recipe!

 
 Pic. 3

Pic. 2

Pic. 1

This lovely Mediterranean salad is delicious, refreshing and very easy to make. You can always substitute the rainbow carrots with fennel and cucumber or any other veggies to your liking. This wonderful salad is perfect by itself, but beautifully complemented with a glass of pinot noir.

Ingredients, pic 1 (serving size 4).

1 Cup French black lentil beans

1 Bunch rainbow carrots

4 Scallions 
1 Meyer lemon
1 Tsp. Herbes de Provence
2 Tbsp. Meyer lemon juice
1 Tsp. Meyer lemon rinds
1/4 Cup olive oil
1/5 Tsp. sea salt
1/2 cup chopped cilantro 

Instructions: 

1. Place lentils in a medium saucepan, pour 2 cups hot water and soak for 30 minutes
2. Cook lentils in the soaked water for 30 minutes until the water is evaporated.
3. Let lentils to cool for an hour.
4. Peel and dice rainbow carrots, pic. 2
5. Thinly slice the scallions and add to the diced carrots, pic. 2
5. Add herbes de Provence, chopped cilantro and a pinch of sea salt to lentils and gently toss them.
6. Put the lentils on a plate and sprinkle the diced carrots and scallions over them.
7. Drizzle the olive oil and Meyer lemon juice over them and garnish with Meyer lemon rinds, pic 3.

Optional: you can also add some crumbled feta cheese to make this salad even more delicious!

Enjoy!

Chef Ellie Lavender 
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor

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Copyright © 2019 Lavender Design + Cuisine, All rights reserved.

Sunday, January 6, 2019

Brava Oven Showroom Demo: Savory Beetroot Ginger Vegan Spread Recipe

Dec. 16, 2018 
Brava Home Showroom Live Demo:
 Savory Beetroot Ginger Vegan Spread

Savory Beetroot Ginger Vegan Spread
Pic. 1

Salad: Candied beets, arugula,
shaved fennel & French radishes 
Pic. 2


Flatbread: Beetroot spread, arugula, 
shaved fennel, French radishes &  
Moroccan black olives
Pic. 3


Christmas in a Jar
Pic. 4

Pic. 5

Pic. 6

Pic. 7

Vegan Cooking Demo with Brava oven was lots of fun and delicious!

We roasted beautiful beetroots in Brava oven in just 15 minutes and made 3 yummy dishes: 1) savory beetroot ginger vegan spread, 2) arugula salad with candied beets, shaved fennel and French radishes and 3) flatbread with arugula, candied beets, shaved fennel, French radishes and Moroccan black olives, which were enjoyed by the demo attendees with a glass of delicious French wine, the Les Deux Moulins Pinot Noir!

The savory beetroot ginger vegan spread as a unique holiday gift (
Christmas in a Jar), pic. 4 was well received, which we raffled a jar of, in addition to a delicious bottle of Pinot Noir 2014 Coast Grade from Partage Winery.

Savory Beetroot Ginger Vegan Spread Recipe:

Ingredients (serving size 6):
6 small red beetroots
1 can Italian butter beans (drained & rinsed)
1/4 cup pistachios (chopped into small pieces)
1/2 cup olive oil
1/4 tsp. sea salt
1/2 ground cumin
1 tbsp. Meyer lemon rinds
1/4 cup fresh Meyer lemon juice
1 tsp. peeled and chopped (small pieces) fresh ginger

Instructions:
1. Cut off the root and the stem ends of beets, peel the skin using a vegetable peeler or paring knife, Wash and pad dry beets with paper towel.
2. Dice beets into small chunks, put them in a plate, drizzle half of the olive oil, cumin, a pinch of see salt and toss them with a spatula, pic 5.
3. Arrange the diced beets on Brava oven tray in all 3 zones, pic 6.
4. place the tray on the bottom section of the oven and roast for 15 minutes using the instructions on the cooking panel: Vegetables>>Beets>>Small (please note: the roasting/cooking time on Brava oven cooking panel is set for the whole small beets, but since these are diced, they’ll cook a lot faster and in a shorter period of time (set up a timer for 15 minutes).
5. Remove beets from the oven and let them cool for 30 minutes.
6. In a food processor, combine roasted beets, butter beans, ginger, sea salt, Meyer lemon juice and the rest of the olive oil. Process until the mixture is, pic 6. 

Spread: 
Place the mixture in a bowl and garnish with crushed pistachios, a few Meyer lemon rinds and a drizzle of olive oil. Enjoy your beetroot ginger vegan spread with pita chips, wholegrain crackers, apple or pear slices and carrot sticks or any other fruits and veggies to your liking, pic 1.

Salad : You can also make a delicious arugula salad with candies beets, shaved fennel, French radishes, and crushed pistachios. For salad dressing, just use olive oil and Meyer lemon juice, pic. 2.

Flatbread:
 Put a layer of your delicious beetroot ginger spread on a flatbread, add some arugula (toss the arugula with a touch of olive oil and a pinch of sea salt), shaved fennel, French radishes, Moroccan black olives and sprinkle some crushed pistachios, pic. 3.

Enjoy & Happy Holidays! 

Chef Ellie Lavender 
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor


Recipes developed for the Brava Oven Showroom Demo on February 10, 2019.
Copyright © 2019 Lavender Design + Cuisine, All rights reserved.