Monday, May 25, 2020

Meyer Lemon Lavender Sea Salt Recipe!


Meyer Lemon Lavender Sea Salt 
in a bowl for kitchen counter


Meyer Lemon Lavender Sea Salt as a gift

Meyer Lemon Lavender Sea Salt as a gift

Meyer Lemon Lavender 
Sea Salt Label 

Meyer Lemon, Lavender Petals & Sea Salt 
Ready for use & storage
Pic. 2

Ingredients in a bowl
Pic. 1

Meyer Lemon and Lavender are in season and together they'll make a wonderful gourmet sea salt that not only will enhance flavors in sweet and savory culinary creations, it also makes a  beautiful and unique homemade culinary gift.  

The next time you are looking to expand your culinary horizons, try adding this delightful sea salt to one of your favorite dishes for a surprisingly different and delicious flavor.

In addition, a beautiful jar or a bowl of this aromatic, tart, earthy, flavorful sea salt on the kitchen counter not only inspires cooking, it also makes the kitchen more inviting. Plus, making infused sea salt is an easy process that makes great use of lavender and Meyer lemons.

So, let’s get started with the recipe!


Ingredients (makes three 4 oz. jars):
2 Cups high quality sea salt
2 Tbsp. Meyer lemons' rinds 
3 Tbsp. Organic fresh culinary lavender flower buds

Instructions:
1. In a bowl combine sea salt, Meyer lemon rinds and lavender flower buds, pic. 1 and toss them with two spatulas, pic. 2
2. Transfer the mixture into a jar or a bowl and start enjoying it in your sweet and savory culinary creations. You can also sprinkle it on vanilla gelato, which makes it totally decadent! 
4. It will keep for up to 3 months in an airtight glass container on the kitchen counter, but not directly under the sun or close to heat (stove). 

Enjoy! 


Chef Ellie Lavender
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Lavender Design + Cuisine
 

Join my network on Facebook & Instagram to receive recipes and information

on upcoming chocolate, culinary & wine pairing classes, and special events!

 

Copyright © 2020 Lavender Design + Cuisine, All rights reserved.

Sunday, May 24, 2020

Vegan Recipes: Naan Bread & Fattoush Salad with a Provençal Twist


Herbed Garlic Naan Bread & 
Savory Fattoush Salad 

Naan Bread sprinkled with caramelized minced
Garlic & fried Herbes de Provence  

Savory Fattoush Salad 

Meyer Lemon & Herbs de Provence 
Vinaigrette Dressing  

You’ll love making and enjoying this delicious, easy and yeast-free Herbed Garlic Naan Bread and Savory Fattoush Salad bursting with flavors of tangy rainbow cherry tomatoes, crunchy cucumbers, radishes, little gem lettuce leaves, fresh herbes de Provence, Violife Foods vegan Feta cheese and Meyer Lemon Vinaigrette Dressing! 

As with most of my vegan Mediterranean recipes, I love to add a Provençal twist when it enhances the flavor and these two recipes are no exceptions. The aroma of naan bread made with dried herbes de Provence and the flavor of Fattoush salad with fresh herbes de Provence are simply amazing!  

So, let’s get started with the recipes!

Naan Ingredients & Instructions


Ingredients (serving size 8):
1 1/2 Cups whole grains, spelt or chickpea flour for gluten-free version
1/2 Tsp. sea salt
1 Tbsp. baking powder
1 Tsp. sugar
1 Tsp. dried herbes de Provence
3 Tbsp. olive oil
3/4 Cup unsweetened almond milk or water
1/2 Cup chopped fresh herbs such as thyme, oregano, chives & marjoram
2 Garlic cloves, peeled & finely minced

Instructions:
1. Over medium-heat in a skillet pan add 2 tbsp. olive oil, finely minced garlic and chopped fresh herbes de Provence, sautee them for a few minutes, until garlic is caramelized and herbs are crispy.  Remove from the heat and set aside.
2. In a bowl, Combine all dry ingredients and whisk together.
3. Create a well in the middle of the dry ingredients and add the 1 tbsp. oil and almond milk or water. Mix everything together with a fork until it forms a ball. Turn out on the counter sprinkled with flour and knead until very smooth — at least 5 minutes — adding more flour as necessary.
4. Let the dough rest for 10 minutes, then divide it into 8 equal pieces.
5. Heat a skillet over medium-high heat. Roll one piece of dough until very thin (less than 1/8’). If the skillet isn’t non-stick, melt some butter before each piece. One at a time, cook the naan for about 1 minute and half or until parts browning, on each side. When they are done, arrange them on a platter and sprinkle the caramelized garlic and fried herbs mixture. 
  
Meyer Lemon Vinaigrette Dressing Ingredients & Instructions
      
Ingredients:
1/3 Cup fresh Meyer lemon juice
2 Tbsp. red wine vinegar
1 Garlic clove finely minced or put through garlic grater
1 Tsp. dried tarragon
1/2 Tsp. sea salt
1/2 Tsp. ground sumac spice
3/4 Cup extra virgin olive oil
 
Instructions:
In a small bowl, whisk together all the ingredients until the salt is completely dissolved. Pour the mixture into a pint size Mason jar, close lid and set aside for an hour for the flavors to blend. 
 
Fattoush Salad Ingredients & Instructions

Fattoush Salad Ingredients (serving size 8):
1 Cup rainbow cherry tomatoes, halved
1 Cups chopped English cucumber
5 Scallions thinly sliced  
1 Little gem lettuce or baby romaine lettuce
5 Radishes thinly sliced
1 Small orange bell pepper, cubed
1 Small yellow bell pepper, cubed
1/2 Cup fresh herbes de Provence such as oregano, thyme and marjoram  
1 /2 Cup vegan feta cheese, cubed 

Fattoush Salad Assembly Instructions:
1. Separate little gem lettuce leaves, wash and drain in a salad spinner to remove excess water.
2. Add the rest of the ingredients in a large bowl and gently toss with two spatulas and set aside.
3. In a large serving platter, arrange little gem lettuce leaves around the edge. You can also use some of radishes leaves.
4. Transfer Fattoush salad in the center of the serving platter.
6. Pour salad dressing on Fattoush salad right before serving it to keep the ingredients crunchy.

Enjoy!

Chef Ellie Lavender
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Lavender Design + Cuisine

 

Join my network on Facebook & Instagram to receive recipes and information
on upcoming chocolate, culinary & wine pairing classes, and special events!


Copyright © 2020 Lavender Design + Cuisine, All rights reserved.

 


 


 

Wednesday, May 20, 2020

Meyer Lemon Thyme Sea Salt Recipe!


Meyer Lemon Thyme Gourmet 
Sea Salt in a Bowl for the Kitchen Counter

Meyer Lemon Rinds, Thyme and
Sea Salt Mixture
Pic. 1

Thyme & Sea Salt

Meyer Lemon Rinds

Meyer Lemon & Thyme Gourmet 
Sea Salt as a Gift
Pic. 2

Meyer Lemon & Thyme 
Gourmet Sea Salt 
Gift Label
Pic. 3

Meyer Lemons and thyme are in season and together they'll make a wonderful gourmet sea salt that not only will enhance flavors in sweet and savory culinary creations, it also makes a delicious, beautiful and unique culinary gift, pics. 2 and 3.

The next time you are looking to expand your culinary horizons, try adding this wonderful sea salt to one of your favorite dishes for a surprisingly different and delicious flavor!

In addition, a beautiful bowl of this aromatic and earthy flavorful sea salt on the kitchen counter not only inspires cooking, it also makes the kitchen more inviting. Plus, making infused sea salt is an easy process that makes great use of excess herbs and Meyer lemons.

So, let’s get started with the recipe!


Ingredients (makes three 4 oz. jars):
2 Cups high quality sea salt
2 Tbsp. Meyer lemons' rinds 
4 Tbsp. Thyme leaves

Instructions:
1. In a bowl combine sea salt, Meyer lemon rinds and thyme leaves and gently toss with two spatulas, pic. 1
2. Transfer the mixture into a bowl or a jar and start enjoying it in your sweet and savory culinary creations. You can also sprinkle it on chocolate, which makes it totally decadent! 
3. It will keep for up to 3 months in an airtight glass container on the kitchen counter, but not directly under the sun or close to heat (stove). 

Enjoy!

Chef Ellie Lavender
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Lavender Design + Cuisine

 

Join my network on Facebook & Instagram to receive recipes and information
on upcoming chocolate, culinary & wine pairing classes, and special events!


Copyright © 2020 Lavender Design + Cuisine, All rights reserved.


Monday, May 11, 2020

Simply Divine Vegan Chocolate Hummus Recipe!


Decadent Chocolate Hummus Appetizers Plate
Pic. 8

Chocolate Hummus in a Jar makes a
Delicious Gift for Family & Friends.
Pic. 7

Chocolate Hummus Lavash Bites 
Pic. 6

Vegan Wrap
Pic. 5

Processed  Creamy Ingredients 
Pic. 4

Chocolate Hummus Ingredients in Food Processor
Pic. 3

Roasted Rainbow Carrots
Pic. 2

Rainbow Carrots

 Lavash Bread

Savory Purple Cabbage Citrus Slaw
Pic. 1

Greetings Chocolate & Hummus Lovers!

Delicious roasted rainbow carrots, garam masala spice and cocoa make this hummus simply divine. So many ways to enjoy this decadent hummus, with cookies, crackers, fruits and veggies, as spread on vegan wraps, in lavash bites with purple cabbage citrus slaw and even as a creamy pasta sauce (just let your culinary imagination run wild and have fun in your kitchen).

Chocolate hummus makes a great appetizer and kids will definitely love it too. Put it in a jar and you’ll have a delicious gift for family and friends, pic. 7.

Roasted Rainbow Carrots Chocolate Hummus Recipe:

Chocolate Hummus Ingredients (serving size 6):
1 Bunch rainbow carrots
1 Can (15 oz.) chickpeas, drained, rinsed and pad dried with paper towel
1 Tbsp. cocoa powder (unsweetened baking cocoa)
1/4 Tsp. garam masala spice
2 Tbsp. olive oil  
1 Tsp. orange zest
1/4 Tsp. sea salt
1/2 Cup fresh orange juice

Instructions:
Carrots: Peel carrots with a vegetable peeler, wash, pad dry with paper towel and cut them diagonally into 1-inch thick wedges (1 inch for the thick end of the carrot, 2 inch for the thin end). Place carrots in a bowl, add olive oil, sea salt and toss them well until they are evenly coated. 

Roasting: Arrange carrots on a cookie sheet lined with parchment paper or in a pyrex glass pan and roast at 450ºF (pre-heated oven) for 20 minutes. Remove carrots from oven and set aside to cool for 30 minutes, pic. 2.

Hummus: In a food processor, add roasted rainbow carrots, chickpeas, cocoa powder, garam masala spice, orange zest and orange juice, pic. 3, and process until the mixture is creamy, pic. 4.  You can add, some more orange juice if the mixture is too dense.

Serving: Put the chocolate hummus in a bowel and garnish with orange or blood orange slices and a few rose petals and enjoy it with sliced carrots, apples, pears, crackers, almond cookies, and much more, pic. 8.

Purple Cabbage Citrus Slaw (serving size 6)

Ingredients:
1 Small purple cabbage to make 3 cups shredded cabbage
1/4 Cup finely chopped shallots
1/2 Cup finely chopped fresh cilantro
1/4 Cup fresh orange juice and 1 tsp. orange zest
1/4 Cup fresh Meyer lemon juice and 1 tsp. Meyer lemon zest
1/4 Cup olive oil
1/4 tsp. sea salt
1/2 tsp. ground cumin 

Instructions:
Cabbage: Peel away tough outer layers of cabbage. Cut cabbage into 4 quarters and remove the core from each quarter. Thinly slice the quartered cabbage with a knife or a mandoline slicer. Next, chop the thinly sliced cabbage into small pieces. 

Slaw: Place cabbage, cilantro, shallots, Meyer lemon juice, orange juice, their zests, cumin, sea salt and olive oil in a bowl, pic. 1 and toss them with a spatula.

Vegan Wraps and Lavash Bites: Square Lavash is available in most grocery stores. For a delicious vegan wrap, spread a thin layer of chocolate hummus on lavash square, sprinkle 2-3 Tsp. purple cabbage citrus slaw, roll it up tightly and cut it in half diagonally, pic. 5. For lavash bites, slice your vegan wrap into 2 inches bite sized pieces, place them on a plate, sprinkle a dash of cocoa powder and a few rose petals (optional), pic. 6.

Enjoy!

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

Join my network on Facebook & Instagram to receive recipes and information
on upcoming chocolate, culinary & wine pairing classes and special events!

Copyright © 2020 Lavender Design + Cuisine, All rights reserved.