Salads, Soups, and Sides | My Foodie Call | Page 7

Category: Salads, Soups, and Sides
- Pumpkin Hummus Dip
  
  Posted at 7:00 pm by myfoodiecall
  
  Sep 18th
  Although hummus is relatively inexpensive, it is always nice to make your own. I think the key to making your own hummus is really getting that consistency down. You want it to be smooth and creamy or else no one will eat it. This one fit the bill.
  
  I especially like this one because it has pumpkin.
  
  Pumpkin Hummus Dip
  - 1 (15.5 oz.) can of organic garbanzo beans, rinsed and drained (or chick peas…you know they are the same right?)
  - 3/4 cup pumpkin (Love that it has whopping amounts of Vitamin A and fiber)
  - juice of 1 1/2 lemons
  - 1 tablespoon water
  - 1 clove garlic, minced
  - 1/2 teaspoon salt or more to taste
  - 1/4 teaspoon ground black pepper
  - 1-2 tablespoons chopped fresh parsley
  Gather these items.
  
  Put garbanzo beans, pumpkin, lemon juice, water, garlic, salt and pepper into food processor. Blend for 1 minute or until smooth. Stir in chopped parsley.
  
  Serve it up with some fresh-cut veggies.
  
  Kid approved.
  Posted in Salads, Soups, and Sides, Snacks | Tagged beans, pumpkin
- Raw Collard wraps
  
  Posted at 7:37 pm by myfoodiecall
  
  Sep 8th
  So I have been wanting to try out these taco gorilla wraps from beautydetoxfoods.com
  
  A couple of issues that were totally my fault. I started to make them and realized I was out of salsa. doh!
  
  And out of tamari. Sigh.
  
  I made them anyway. I skipped the salsa, and used low-sodium soy sauce instead of the tamari. The verdict? I thought they were great. My kids? Meh.
  
  They thought the collard leaves were a bit too tough. So if I were to make these again, I might try to lightly steam the leaves before rolling them. The leaves were kind of snapping a bit too, so this would certainly make them more pliable.
  
  Raw Collard Wraps
  
  2 cups walnuts
  
  1 Tbs. cumin
  
  1/2 Tbs. coriander
  
  2 Tbs. low sodium soy sauce
  
  1 tsp. chili powder
  
  Collard greens, washed
  1. Process walnuts in your food processor until crumbly.
  2. Scoop walnuts into a bowl, and mix in the cumin, coriander, and chili powder.
  3. Add the soy sauce and mix again.
  4. Tear your collard green away from the center rib. You will wind up with two smaller leaves. Scoop some of your walnut mixture in the collard. Roll. It’s that simple.
  Some pictures to help your process:
  
  Pulse your walnuts in your food processor.
  
  Should look like this when done.
  
  Add your seasonings.
  
  And your low sodium soy sauce.
  
  Separate your collard leaf away from the center so that one large leaf becomes two.
  
  Roll it up.
  
  Health on a plate.
  Posted in Meatless mealtime, Random stuff, Salads, Soups, and Sides
- Quinoa Corn Salad
  
  Posted at 8:00 pm by myfoodiecall
  
  Sep 7th
  We all do quinoa right? Gluten free. Excellent protein source. Good fiber. Winner.
  
  Here is a good quinoa salad to try. It could be lunch. Could be dinner. Could be a side dish. Your call.
  
  Quinoa, black beans, tomatoes, and corn blended in with a creamy cilantro dressing.
  
  What you need to make the magic happen.
  
  Mixture before the quinoa…
  
  Zest your lime.
  
  Serve warm or chilled. Quinoa is so versatile.
  
  Quinoa Corn salad with Cilantro dressing
  
  serves 4
  - 1/2 cup quinoa
  - 1 cup veggie broth
  - 1 can black beans, drained (organic if possible)
  - 2 cups roasted corn kernels
  - 1/2 pint cherry tomatoes or 14 (quartered)
  - 2 tablespoons extra virgin olive oil
  - 1 tsp onion salt
  - 1/2 cup cilantro lime dressing (I used Trader Joe’s brand but anyone cilantro dressing would work)
  - zest of half a lime
  - salt and pepper to taste
  - 1 tablespoon chopped fresh cilantro (optional)
  1) Cook quinoa with veggie broth by adding 1/2 cup quinoa to 1 cup veggie broth. Bring it to a boil, lower heat and let simmer, covered for 15 minutes.
  
  2) Combine beans, corn, tomatoes, olive oil and salt in a bowl
  
  3) Zest your lime over your bean/corn mixture.
  
  4) Add quinoa to your mixture.
  
  5) Stir in cilantro dressing
  
  6) Add salt and pepper to taste
  
  7) Gently toss to incorporate the flavors
  
  Toss in some cilantro and call it a meal.
  Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged quinoa
- An easy tempeh salad
  
  Posted at 10:34 am by myfoodiecall
  
  Aug 31st
  So remember that post about tempeh?
  
  Say hello your newest friend.
  
  Here is a fast and simple salad to add to your rotation. Thought for sure that the my-foodie-call kids would balk at the miso dressing. But surprisingly, things were a-okay.
  
  The aforementioned dressing.
  
  A fast fix. Seriously. I was pool-side for two hours before whipping this up.
  
  Miso Tempeh Salad
  
  Serves 5 hungry peeps.
  - 2 cloves garlic, minced
  - 1 tablespoon grated, fresh ginger (or sub 1/8 teaspoon dry ground ginger)
  - 1/2 cup apple cider vinegar
  - 1/2 cup olive oil
  - 2 tablespoons toasted sesame oil
  - 2 tablespoons miso
  - 1/4 teaspoon black pepper
  - 1 (8 oz) package tempeh
  - 2 (5 oz) bags baby spinach leaves (or mixed greens)
  - 4 carrots, shredded (or about 2 cups store-bought shredded)
  What you do:
  
  1. Cut and cube your tempeh
  2. For your dressing: Mix together the first 7 ingredients blending well. Your best bet is to use a blender (or Vitamix), but if you have mad skills, go ahead and use a whisk.
  
  Your dressing. These 7 ingredients. (yes, that is a ginger chunk on top of the miso)
  
  Nice creamy result. Blender is best.
  
  3. Use your food processor’s shredding blade to grate those carrots.
  
  Really not hard. But you can save time by buying pre-shredded carrots.
  
  4. Distribute the greens equally on the plates. Sprinkle carrots evenly over your greens. Add your tempeh. Drizzle with your dressing.
  
  Looks pretty healthy, right?
  
  Fast and fantastic.
  Posted in Salads, Soups, and Sides | Tagged salad, tempeh
- Baked Potato with a nutrient dense Vegan Special Sauce
  
  Posted at 1:14 pm by myfoodiecall
  
  Aug 29th
  I rarely make baked potatoes. I just find them to be kind of boring. Its like thawing frozen peas as a side dish. Too basic.
  
  Sorry Mr. Potato. I kind of snooze when I see you.
  
  That said, I really should re-visit the baked potato more often. For the simple fact that they are loaded with fiber, potassium and have about half of your daily value requirements for vitamin C. Oh and my daughter loves potatoes. Another reason that I need to start making more baked potatoes and “normal” meals.
  
  Well. Normal-ish.
  
  Tonight we will have a baked potato bar that will include a few do-it-yourself toppings. My kids always like to top their own stuff. Taco bar, salad bar. Tonight, baked potato bar.
  
  Toppings:
  - salsa (store bought)
  - sour cream (per kids request)
  - avocado slices
  - veggie bacon crumbles
  - grilled onions
  - mango salsa
  - and my Vegan Special Sauce. This sauce has a potato base for creaminess. (Yes, more potato) Carrots for a punch of Vitamin A, and Nutritional Yeast which should be a staple in your kitchen by now right?? The sauce can be used on pasta, nacho chips, potatoes, spread on whole grain toast…
  Love this stuff.
  
  What to do:
  
  Make your sauce in advance! That way the dinner hour isn’t too crazed. Because really, what potato meal should be too time consuming?
  
  Vegan Special Sauce
  - Scrub and peel 2-3 potatoes (I say 2-3 potatoes because it depends on the size. I used 2 small sweet potatoes and 1 medium-sized russet potato).
  - 2 large carrots
  - 5-7 tablespoons nutritional yeast (to taste)
  - 1/3 cup coconut oil
  - 1/3 cup vegetable broth
  - 1-2 teaspoons honey
  Chop all potatoes and carrots.
  
  Boil until tender. Drain.
  
  Add vegetables and remaining ingredients to your food processor bowl. Process until smooth, stopping to scrape down the sides if necessary. We want creamy people!
  
  * If need be, add more veggie broth to thin the sauce to consistency you would like.
  
  Drained potato and carrot mixture.
  
  Add those cooked veggies to this concoction.
  
  Finished sauce…I like mine kind of thick.
  
  Saved until later.
  
  Ok, It’s later.
  
  Baked Potato Night
  
  Bake your potatoes.
  
  I used russet potatoes and baked them at 400 degrees for about 60 minutes.
  
  Again, here are those toppings..
  - sour cream
  - mango salsa (leftover from meal 2 nights ago)
  - avocado chunks
  - salsa
  - vegetarian bacon crumbles
  - grilled onions
  - Vegan special sauce
  A few traditional toppings, a few not so much.
  
  Where is the broccoli and cheese topping you ask??
  
  Too traditional. Maybe next time.
  Posted in Meatless mealtime, Random stuff, Salads, Soups, and Sides | Tagged baked potato, nutritional yeast
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