‘Fakin Bacon’, Egg and Avocado Salad – It’s what’s for lunch this week

01 Wednesday Jun 2011

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So lucky for me my garden is sprouting up greens. We have kale, spinach, micro greens and Swiss chard (the chard isn’t quite ready). I wanted to take advantage of the beautiful bounty, so I took a look in the fridge to see what I could throw together for our lunch this week, and this is what I came up with. Enjoy!

-Fakin Bacon, Egg and Avocado Salad- (this is just a blueprint, you do what works for you) I made 6 salads

1 package fakin bacon tempeh, cooked
12 hard boiled eggs, two for each salad
about 6 cups of greens, I used kale and micro greens
2-3 avocados
sun dried tomatoes, you could use fresh
salt and pepper

1. I divided all of this between 6 lunch containers.

-Dressing-
* see post for Broccoli Romaine Salad (posted June 21, 2010) I used the dressing from that recipe

1. Divide dressing into 6 separate containers to go along with the salad.

** To see a picture of this salad please visit my fan page on Facebook under the same name Cosmopolitan Hippie Chef, click the LIKE IT button and receive updates when I post something new.

Thanks for the support- B

Ravioli Salad- Kim’s Birthday Hangout & Earth Day

24 Sunday Apr 2011

Posted by cosmohippiechef in pasta, salad

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pasta, salad, seasonal

Ravioli Salad

TBC (Tall Bitches Club, minus Sadie)

Birthday Spread- Ravioli Salad, Cheese Plate w/ local Beehive Cheese and Cerignola Olives from Tony Caputo’s Market.

-Ravioli Salad-

1 package Asiago Garlic ravioli, (got them at Tony Caputo’s Market)

1 lb asparagus (roast in the oven @ 400 degrees for 15 minutes, drizzle w/olive oil and sprinkle w/salt and pepper)

1/2 purple onion, diced

3 cloves garlic, chopped

1/2 c. basil, chopped

1 5oz container baby spinach (you could use mixed greens or arugula)

1/3 c. olive oil

1/3 c. balsamic vinegar

salt and pepper

1. Heat a large pot of water over medium high heat, when it comes to a boil add some salt to the water. Add the ravioli, stir. When the ravioli float to the top their ready. Drain and set aside.

2. In a large bowl mix the olive oil and balsamic vinegar together, add salt and pepper to taste. Add the garlic and onion and let them marinate for a minute in the mixture.

3. Next add the basil and the spinach, and when the ravioli are cooled add them on top of the spinach, then the roasted asparagus.

4. When ready toss to combine and serve. Enjoy!

*Sping- use asparagus

*Summer- use heirloom tomatoes

*Fall- use pomegranate’s

Nu Nooz Pasta- Eat Local First

24 Sunday Apr 2011

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broccoli, pasta, salad

This is the Broccoli Romaine Salad (posted June 21, 2010) using the dry Nu Nooz Pasta, a new local pasta maker here in SLC. I found it at Tony Caputo’s Market on 15th&15th.

This is the fresh Nu Nooz Pasta with the Pasta alla Vodka Sauce (posted January 17, 2011), I made this for Big Mike’s birthday dinner. It was a big hit!

*The TBC (Tall Bitches Club) girls Kim, Alisa and I are taking a pasta making class w/ Nu Nooz Monday April 25, set up through Slow Food Utah. I hope to take some photos and share them on the blog. You can find Nu Nooz Pasta at Tony Caputo’s Market.

Quinoa- Tabbouleh Style, It’s What’s For Lunch

21 Thursday Apr 2011

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quinoa, salad, vegan

I wanted something light and fresh for lunch this last week and I’ve been on a Quinoa kick so VIOLA! this is what I came up with- Quinoa Tabbouleh! Enjoy!

-Quinoa Tabbouleh Style-

2 c. cooked Quinoa
1 cucumber- peeled, seeded and diced
4 scallions, chopped
1/2 c. parsley leaves
1/4 c. chopped mint
1/2 c. Cerignola olives, chopped (I get these at Tony Caputo’s, you could use your favorite olive)
2 lemons, both juiced and 1 zested
2 T. olive oil
1/2- 3/4 c. chopped dehydrated tomatoes or sun dried tomatoes
salt and pepper

1. In a large bowl combine quinoa, cucumber, scallions, parsley, mint, olives and tomatoes. Toss lightly to combine.
2. In a separate bowl combine lemon juice and zest with olive oil and salt and pepper.
3. Pour the lemon and olive oil mixture over the quinoa and toss together lightly to combine. Taste for salt and pepper, add more if needed.
4. Refrigerate for a few hours to let flavors combine.

Cosmo Hippie Chef Lunch- The Soup and Salad with Cilantro Miso Vinaigrette

07 Thursday Apr 2011

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soup, vegan, vegetables

Who wouldn’t want to eat this beautiful food for lunch?! I have really enjoyed my lunches the last couple days, especially today. I haven’t been sleeping well due to come serious back aches that have really been challenging. So even though I was tired and not wanting to put in the effort for lunch, I’m glad I did.

Pictured above:

–The Soup, made with soba noodles

-The Salad, mixed baby greens, diced carrots, diced snap peas, diced avocado, Sunbridge micro greens (local grower), broccoli sprouts and topped with Tempeh (it is a meat sub and it’s 19.5% protein, rich in unsaturated fats and highly alkalizing, strengthening and easy to digest) and of course dressed with Cilantro Miso Vinaigrette (on the blog).

P.S. The bowl and plate my soup is in was given to me by my sweet grandma Little Polly. Still miss her terribly.

Spinach, Beet and Quinoa Salad- It’s What’s for Lunch

29 Tuesday Mar 2011

Posted by cosmohippiechef in dressing, quinoa, salad

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nuts, quinoa, salad, vegetables

We have been having some fun meals for lunches the last couple weeks Lentil Stew, Lentil Salad and now this one! We are starting to move out of winter vegetables and moving toward spring veggies. Bring on the beets, spinach, onions, radishes and so on. I can’t wait to get these vegetables going in my garden, I bought the seeds today!

-Spinach, Beet and Quinoa Salad-

2 c. fresh baby spinach

1/4 c. cooked quinoa

2/3 c. beets, roasted and diced

1/4 c. goat feta cheese

1/4 avocado, diced

1 T. walnuts, chopped coarsely

1 wedge of lemon

fresh ground pepper

*Tomato Vinaigrette

1. All of this in a bowl or travel container with a lid for easy lunch travel.

2. Top with Tomato Vinaigrette, or put into a container with lid for easy lunch travel.

3. Enjoy!

P.S. I also packed carrots and hummus on the side for an afternoon snack. Yum! (hummus recipe is on the blog)

Feeling Green Salad

20 Sunday Mar 2011

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salad

We eat alot of dark greens at our house, kale, collards, spinach, and arugula. So yesterday with lunch I wanted something a little lighter in the green department, so I was glad to find some bright crisp greens (butter lettuce, red leaf lettuce, sprouts, celery) in the fridge to whip up this salad for Billy and me. Light and bright and perfect for spring weather.

-Feeling Green Salad- Serves 2

4 c. butter lettuce and red leaf lettuce, chopped
1/2 cucumber, peeled, seeded and diced
1/2 c. sprouts, micro greens, alfalfa, broccoli
1/2 avocado, sliced or diced
1/4 c. leafy celery, chopped

-Dressing-

3 T. apple cider vinegar
2 T. olive oil
1 T. Dijon mustard
2 t. agave
salt and pepper
Bragg’s seasoning (optional)

1. Divide the salad fixings between to bowls. Season with a little salt and pepper.
2. Whisk the apple cider vinegar and olive oil together in a bowl, then whisk the rest of the ingredients in with the olive oil/vinegar mixture. Season with salt and pepper.
3. Dress the salad with the dressing and serve. Enjoy!

White Bean Salad- Farmers Market Inspired

15 Sunday Aug 2010

Posted by cosmohippiechef in appetizer, beans, salad

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beans, gluten free, vegan

So sometimes I need a quick fresh dish that I can whip up in minutes after work. It’s usually late so it needs to be healthy and light, this white bean salad is a great choice. You can serve it with a large green salad or with a side of wild salmon or free range chicken. It would also be great for a picnic because it won’t go bad in the heat.

-White Bean salad- Serves 2
1 can organic great northern beans, drained and rinsed
1/4 c. onion, chopped- FM
2 cloves garlic, minced- FM
1/2 pint small tomatoes, cut in half- FM
1/2 cucumber, peeled and diced – FM
handful basil, torn into salad- FM
handful parsley, torn into salad- FM
2 T. olive oil, 2 T. red wine vinegar
salt and pepper
1. Toss all the ingredients in a large bowl and dress with olive oil, vinegar and salt and pepper.
2. Serve as soon as possible either alone or as a side.

Remember that you can change up the proportions and make this dish your own, I guarantee I wasn’t the first to think this up. I am however going to double this and pack it for my lunch this week, and for Billy I’m going to use garbanzo beans for his lunch version of this dish. ENJOY!

Broccoli Romaine Salad

21 Monday Jun 2010

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broccoli, salad, vegan

This recipe is one that my husband request all the time, I came up with it a few summers ago and it makes a great lunch. Sometimes I add shrimp to it, but you could also make this into a dinner item and add grilled chicken or grilled fish.

-Salad- serves 6 lunch containers or a large side dish for dinner or a get together

1 head of red or green leaf romaine lettuce, rinsed and chopped

1 bunch of red or green kale, stemmed, rinsed and chopped

2 c. broccoli

2 c. whole wheat pasta shells

1 c. sliced almonds

*grated Parmesan, optional

-Dressing-

1 head of roasted garlic (bake a whole bulb of garlic with the top cut off drizzled with a little olive oil and some salt, wrapped in tin foil in the oven for 40-45 minutes @ 400 degrees)

1/2-3/4c. veganaise

1/2 lemon, juiced

1/2 tsp. salt

1/2 tsp. garlic salt

1/2 tsp. ground pepper

1 tsp. ground mustard

2 tsp. anchovy paste, or anchovies packed in oil (if you don’t have it don’t worry about it)

1/2 tsp. onion powder

1/4 c. white wine vinegar

1. Divide the lettuce and the kale into the containers (if making for lunch) or in big bowl if making for dinner.

2. Cook the pasta according to the directions in salted water, in the last few minutes add the broccoli and cook the rest of the time. (Maybe 2-3 minutes at the most). Drain ,rinse under cool water, and set to the side. When cooled completely divide the pasta and the broccoli between the lunch containers or the big bowl.

3. Next divide the almonds between the containers, or add to the bowl. This would be the time to add the Parmesan if using maybe 1 T. per container or about 1/2 c. if making it in the big bowl for dinner or get together.

4. Salt and pepper each container or bowl just a little.

5. For the dressing: all of those ingredients go into the food processor or blender, blend until well mixed and then divide between six little containers. If making for dinner or get together I would wait and dress the salad just before you serve it. Enjoy!

I make this at the beginning of the week and it’s good till Friday.

Broccoli Chop Salad

21 Monday Jun 2010

Posted by cosmohippiechef in dressing, salad, vegan

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broccoli, cauliflower, fruit, vegan

This is what I made for my lunch this week, it’s light fresh and taste amazing. This recipe makes alot so make it the beginning of the week for something quick out of the fridge or make it for your next get together. P.S. My picture isn’t the best but don’t judge this book by it’s cover, try it you’ll love it.

-Broccoli Chop Salad- serves 6-8

2 heaping c. fresh broccoli

2 heaping c. fresh cauliflower

1 heaping c. fresh peas (FM) you could use frozen

1 c. chopped celery

2 medium granny smith apples, cored and diced

1/4 c. – 1/2 c. diced purple onion (depending on how much you like)

2/3 c. raw sunflower seeds

*optional ingredients:

1/4 c.- 1/2 c. blue cheese or Gorgonzola

1/2 c. raisins, dried cranberries or tart dried cherries

crispy bacon (I didn’t add the optional ingredients and for the bacon I use something called Organic Smoky Tempeh ‘tem-pay’ Strips. Tempeh is an Indonesian word meaning tender cooked legumes, this one is made with organic soybeans and organic brown rice. I know what your thinking but you fry it up like bacon and in this dish you can’t tell the difference. It’s also good in place of bacon on a BLT)

1. Usually I use all the ingredients raw but this time I decided to blanch the broccoli, cauliflower and peas one at a time for maybe one minute each and then quickly dropped them into a ice cold water mixture in the sink. You decide.

2. Whether your using the veggies raw or blanched chop the broccoli and the cauliflower into rough bite size pieces and toss into a big bowl.

3. Next add the peas, then the chopped apples, celery and purple onion. Toss all together lightly.

4. If using the optional ingredients add them now, wait to toss with the dressing.

-Dressing-

1 c. mayo, (I use veganaise…LOVE it! I’ve never tried this but you could add plain yogurt)

1/4 c. rice wine vinegar

2 tsp. agave

salt and pepper to taste

1. Mix all together in a bowl with a whisk or fork.

2. Pour half over the veggie mixture and toss lightly, add the rest of the dressing and the sunflower seeds. Toss to coat. Refrigerate at least one hour before serving, good for 4-5 days. Enjoy.