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Tag Archives: turmeric

Ginger Tofu Miso Ranch- Turmeric Mint Lime Vinaigrette

31 Monday Mar 2014

Posted by cosmohippiechef in appetizer, dips, DIY, dressing, gluten-free, salad, vegan

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Tags

cilantro, garlic, ginger, gluten free, lemon, miso, salad, tofu, turmeric

DSCN3759Food:

Ginger Tofu Miso Ranch

inspired by Bon Appetit

4oz silken tofu (I have made this with sprouted firm tofu, sprouted is better for you but it makes the dressing gritty. I like the silken better.) If you don’t eat any soy sub with 4oz of hemp seeds

3 T. miso (I change-up my miso all the time, for this recipe I used Cold Mountain organic unpasteurized red miso)

1 lemon, juice and zest

1 inch ginger, peeled and grated

2 tsp. apple cider vinegar or Honey Wine Vinegar (local)

1/2 c. Drake Family Farm Goat Yogurt

1 T. cilantro, chopped

2 T. chives, chopped

1 T. heaping homemade dry ranch mix (2T. dried parsley, 1t. dried dill, 1t. garlic powder, 1t. onion powder, 1/2t. dried basil, 1/2t. pepper, make a double batch and store in a glass container with a tight fitting lid)

salt and pepper to taste

DSCN3752Directions:

1. Place the tofu, miso, ginger, vinegar, lemon juice, zest and dry ranch into the food processor and mix well. Drizzle in the goat yogurt while the motor is running. Stop the machine and scrape down the sides, add in the chives and cilantro and pulse just to incorporate. Taste for salt and pepper and adjust seasoning.

2. Store in a glass container with a tight fitting lid and place in the fridge and let the flavors meld together for at least an hour. Eat!

We will be enjoying this dressing on my Spinach, Beet Quinoa Salad for dinners this week!

DSCN3754Turmeric Mint Lime Vinaigrette

inspired by Food Matters

1/4 c. olive oil

1/3 c. fresh lime juice (this was 4 limes for me)

zest from 2 limes

1/4 c. water

2 T. almond butter

1/4 c. tamari (organic gluten-free soy sauce)

2 tsp. dry kelp seasoning

2 small garlic cloves, chopped

1 tsp. grated fresh ginger

1 tsp. grated fresh turmeric

2 T. fresh mint

DSCN3747Directions:

1. All of the ingredients go into the food processor except the olive oil and mint, mix well. Next drizzle in the olive oil with the motor running. Stop the machine, scrape down the sides and add the mint, pulse just to combine.

2. Store in a glass container with a tight-fitting lid and place in the fridge for the flavors to meld together for at least an hour. Eat!

I think this dressing would be killer on my “SLO” Salad.

DSCN3757Nutrition:

Tofu- In my opinion soy gets a bad wrap, maybe because we are using soy in everything and all soy isn’t created equal. I suggest you stick to sprouted tofu (sprouted anything is always better and easier to digest), tempeh, miso (which are fermented and fermented means good gut bacteria and better digestion), and edamame. Always look for Non-GMO! Silken tofu if a great veggie/plant based protein to add to your smoothies.

Miso- Miso is full of good bacteria, best when eaten raw like in this dressing to maximize all it has to offer. Can be added to soup, just remember to add it to the soup after it has been taken off the heat so you don’t kill the living bacteria. I LOVE MISO!

Turmeric- The list a benefits for turmeric is a mile long, most notable is that it is a big cancer fighter and a anti-inflammatory. I dare say that this will be the year of turmeric. Spicy like ginger, add it to soups, dressing, stir-fry’s and even juice it or add it to smoothies!

Kelp- One of the benefits for kelp is that its abundance of vitamins and minerals that promote healthy hair and skin. Kelp is mostly taken for its naturally high iodine content, which helps the functioning of the thyroid gland. Iodine is essential for the formation of thyroid hormones, which regulate the body’s energy production, promote growth and development, and help burn excess fat. It also adds a nice salty taste without actually adding salt, great sprinkled on eggs, veggies and grains.

Love:

These two wonderful tasty dressings have been on my “to-do” list for about a month! My friend Kim who runs the Downtown SLC Farmers Market asked me to come up with some fun dressings that would get you all excited for spring greens that will be popping up at future farmers market. Well, finally I am ready to share these dressings, I have made them a few different ways, photographed them twice and they are getting checked off my list today!

I am very picky about salad dressings, probably because I grew up eating my salads with vinegar and oil just like my grandpa. We loved vinegar and oil so much that when we were done with our salads if any dressing remained we slurped it up! That’s right we drank our leftover vinegar and oil! My grandpa and I also shared a love of mashed potatoes and gravy and though I didn’t share his passion for root beer floats I was always in charge of making them for him at family get togethers. Sadly my grandpa passed away two weeks ago, this is one of the reason’s I have been MIA on my blog. I am doing my best to keep up with life and it’s demands but when someone who has been a constant figure in your life passes away everything else seems to stand still, at least for me. I miss him terribly and I am trying to find peace in knowing (trusting) that him and my grandma are together and all is right in their world, whatever that may be. Sometimes the “to-do” list can wait, it is important to me that what I share with you is the best it can possibly be and from time to time that may take me just a little longer.

I love these two new dressings and I think you will to, they are very different and should get you excited about a new season of bounty headed our way. ENJOY!

 

 

 

 

 

Curried Kabocha Squash- Eat Local Challenge

11 Friday Oct 2013

Posted by cosmohippiechef in gluten-free, seasonal, Side dish

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Tags

carrots, garlic, ginger, gluten free, goat yogurt, local, onions, seasonal, squash, tomatoes, turmeric

DSCN3428

Food:

Curried Kabocha Squash serves 6-8

Inspired by Nourishing Traditions

4 T. butter (local, Liberty Heights Fresh)

2 lbs. kabocha squash, peeled seeds removed (optional) and chopped into 1 inch pieces (farmers market)

1 large purple onion, chopped (farmers market)

1 large yellow bell pepper, chopped or minced (farmers market)

2 c. carrots, sliced (farmers market)

1-2 c. tomatoes, sliced in half (my garden)

1 chili pepper, stemmed & seeds removed (farmers market)

2 T. each ginger and garlic, minced (farmers market)

2 T. turmeric, grated (not local, I find mine at the ethnic market)

real salt

1 c. homemade veggie stock

1 1/2 c. Drake Family Farm Goat Yogurt

1 bunch cilantro, chopped (farmers market)

6-8 scallions, chopped for garnish (farmers market)

DSCN3408

Directions:

1. Start by melting the butter over medium heat in your favorite pot. Add the onions and some salt, saute until softened (about 8-15 min).

DSCN34182. Next add the kabocha, carrots, tomatoes, bell peppers, chili pepper, ginger, garlic, turmeric and a little bit of real salt. Mix well, then add the veggie stock and goat yogurt. Bring to a boil then turn down to a simmer until tender, about 30-45 min.

DSCN3423

3. When the squash if fork tender pull your pot off the heat and mix in cilantro and garnish with scallions. EAT!

To Serve: If you are staying true to the Eat Local Challenge serve the Curried Kabocha over sautéed greens. If not, serve over grain of choice, I like millet. Top with a dollop of yogurt!

Nutrition:

Squash- Winter squash provides carotenoids and vitamin C plus potassium and fiber, it is also higher nutritionally than summer squash. Winter squash and other deep orange veggies are especially effective in preventing lung cancer. American Indians valued the seeds of both squash and pumpkins for various aliments, but the pulp also has pharmacological properties, notably anticancer carotenoids. (Nourishing Traditions)

Love:

Kabocha squash is by far my favorite winter squash, I love their bright orange flesh and creamy texture not to mention it is so versatile. Every year at this time I stock up on them at the farmers market, if you store them in a dry cool place they will last all winter. This was the perfect one pot dish for dinner all week during the Eat Local Challenge Week if you are staying true to the challenge omit the turmeric. It is warm, comforting and easy to reheat after a long day at work and gets better over time. ENJOY!

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