Our very popular Intuition Night Event at my studio, Awaken Yoga, was a shower of compliments on the food! A simple spread of fall salads and finger foods will keep your guest and your bellies happy. Here were the big stars of our spread, homemade by yours truly!
Kale Salad with Tahini Dressing
2 bunches chopped curly kale, stems removed
1/2-1 cup sliced almonds
1/2-1 c chopped carrots
1/2 c diced red onion
Dressing: In a small blender or food processor, add… 1/2 c lemon juice
1/2 c olive oil
1/2 c tahini
2 tbsp Bragg Liquid Aminos
3 peeled garlic cloves
1/4 tsp honey
Quinoa Salad with Garlic Expressions Dressing
2 cups organic quinoa prepared using the bag’s instructions
2 chopped ripe organic tomatoes
1/2 cup frozen organic corn blanched in hot water and cooled
1 red bell organic pepper chopped
1/4 cup chopped organic parsley Garlic Expressions salad dressing to taste, or use your own homemade vinaigrette using apple cider vinegar, olive oil and a squeeze of lemon.
Pepper, salt to taste
You can also add in grated carrot, red onion, pine nuts, cranberries, chopped lettuce, spinach or kale!
Recipe is for 40-50 small Portobello mushrooms
De-stem the mushrooms, wipe clean, and place gills-side down on a baking sheet sprayed with a little canola oil.
Bake at 400 degrees F until liquid leaks out of them (maybe 10-12 mins). Take out and place on paper towels to soak up liquid.
Make the stuffing (see below).
Place mushrooms back onto baking tray, stem side up, and fill in with stuffing.
Bake at 400 degrees F for 15 minutes.
Serve warm if you can!
Stuffing options: Gluten Free/Vegan 1/2 cup cooked quinoa
1 whole roasted read pepper diced finely
1/2 medium onion diced finely
1/4 cup fresh basil diced finely
3-4 mushroom caps diced finely
Salt pepper to taste
Add the spices and veggies to the olive oil and sauté for 3-5 minutes until a little soft, but not mushy. Add in the quinoa.
Pesto Filling: 2 cups basil
1/2 cup walnuts
3 cloves garlic
1/2 cup Parmesan or Romano cheese
1/4 cup olive oil
Put in food processor until smooth or desired texture.
The end of summer (or in this case this year’s extended summer) has the best veggies! I get a share from my local CSA and sometimes end up with plenty of leftovers in my produce drawers, so when it is time to clean up I usually make a big batch of soup and freeze it for meals later on.
This soup recipe will keep you and your family fed for awhile!
Freeze in large 2 quart mason jars and feel free to add pasta or rice to the jar so you don’t have to do that step at mealtime, either!
1 large onion (I had one that was partially used) sliced or chopped as you like
5 medium to large heirloom tomatoes, or slicing tomatoes cut in medium chunks
A few pinches of sea salt, dried basil and pepper
3 fresh garlic pieces chopped
Sautee these items together for a few mins until the tomatoes break down and you get a little bit of a broth.
While that is going on, chop your other veggies…
Today I had:
Half a head of cabbage
4 ears of fresh corn
4 large carrots, sliced
Half a quart of green beans, chopped
(potatoes, squash, chard, kale or peppers could be added too)
Add this to your tomatoes and feel free to add as much water or vegetable broth as you want to get the desired thickness. I used 4 cups of vegetable broth today.
Season to taste, and serve with wild rice or noodles and a big hunk of farmhouse bread!