Posts by tag: dairy free

  • Cranberry Apple Salad

Cranberry Apple Salad

Posted on December 8, 2016

This post was originally published here on December 19, 2013. I’ve since updated the photos and text. Enjoy!

I spent the majority of this past week testing out new Christmas cookie recipes. And while I’m happy to report that my efforts have resulted in two blog-worthy recipes that I’ll be sharing here next week (hooray!), I kind of just want a damn salad at this point. Even I have my limits when it comes to sweets.

This Cranberry Apple Salad is my go-to salad recipe this time of year. It’s refreshing, with both tart and sweet flavors to tickle your taste buds. AND it’s a all dressed up in vibrant red and green colors, which makes it the perfect addition to your Holiday table. You can layer it on a large platter (laying down the romaine first, then the apple-walnut mixture and finally the cranberries) for a really beautiful presentation if you’re having a fancy party. Or simply toss everything together in a big bowl. I don’t think you can really go wrong either way.

Cranberry Apple Salad | www.floatingkitchen.net

There is a little bit of advanced preparation required for this recipe. So make sure to read through the whole recipe first and plan to get started on it a couple hours in advance of when you’re going to serve it. And while this might be considered by some to be a huge pain in the ass, I, for one, think it’s a plus. Because it means you can get the salad course ready to go earlier in the day, then spend those last few precious minutes of “crunch time” right before the meal performing other more pressing tasks.

This was one of the first salads that I really feel in love with. Because believe it or not, there was a time in my life when I hated eating salads (and really any vegetable, if I’m being completely honest with myself). But this Cranberry Apple Salad helped me turn the corner into a bona fide veggie lover. And I know you’ll totally dig it too!

Cheers,

Liz

Recipe from Creme De Colorado Cookbook

Cranberry Apple Salad

Serves about 6

Cranberry Apple Salad

Ingredients

  • 1 1/2 cups fresh cranberries, thawed if frozen
  • 3 tablespoons sugar
  • 2 tablespoons fresh lime juice
  • 2 tsp. Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 2 Granny Smith apples, cored and chopped
  • 1 cup walnuts, roughly chopped
  • 1/4 cup sliced scallions, white and light green parts only
  • 2 hearts of romaine lettuce, roughly chopped

Instructions

  1. In your food processor with the blade attachment, pulse the cranberries until they are coarsely chopped. Transfer them to a small bowl and stir in the sugar. Cover and refrigerate the cranberries for at least 2 hours, or up to overnight.
  2. In a medium bowl, combine the lime juice and mustard. Then slowly whisk in the olive oil. Add the apples, walnuts and scallions, tossing to coat everything in the dressing. Cover and refrigerate the apple-walnut mixture for at least 1 hour, or up to overnight.
  3. To serve with a layered presentation, first line a large plate or platter with the chopped romaine lettuce. Then spoon the apple-walnut mixture over the romaine. And finally top with the chopped cranberries. Enjoy!
http://www.floatingkitchen.net/cranberry-apple-salad/
  • Vegan Mashed Sweet Potatoes with Tahini and Coffee

Vegan Mashed Sweet Potatoes with Tahini and Coffee

Posted on November 14, 2016

I’m finally starting to pull myself out of my post-election stupor. My head is a bit less foggy. I’ve wiped the salt away from my eyes. And I’m working like a mad women in the kitchen. Preparations for Thanksgiving are under way, which, by the way, is LESS THAN TWO WEEKS AWAY.

Holy crap. How did that happen?

I have to admit that I’m not really feeling ready for the big day. But I’m sure I’ll get everything done in time. I always do.

Brainstorming new Thanksgiving recipes is something that I always find particularly challenging. Part of me wants to stay super conservative and traditional. While the other part of me wants to push the boundaries and experiment with new flavor combinations.

I guess I usually end up settling for someplace in the middle. Last year I jazzed up my mashed potatoes with mascarpone cheese and sage browned butter. And I opted for this Chocolate-Swirled Pumpkin Tart instead of baking up a standard pumpkin pie. So nothing too crazy or different. But enough tweaks to keep me happy.

This year, I decided to tackle sweet potatoes.

Vegan Mashed Sweet Potatoes with Tahini and Coffee | www.floatingkitchen.net

I wanted to make a vegan mashed sweet potato side dish. I knew I could easily use non-dairy milk and forgo the butter entirely (shocking, right?). But it took me a while to figure out what else to incorporate to make them worthy of such an important Holiday. I eventually settled on adding tahini and a few warming spices. And then I swirled in a rich coffee glaze. It totally takes this recipe over the top. If there is such a thing as grown up mashed sweet potatoes, these Vegan Mashed Sweet Potatoes with Tahini and Coffee would totally be it.

Vegan Mashed Sweet Potatoes with Tahini and Coffee | www.floatingkitchen.net

The garnishes are totally optional. But also kind of not optional, because they are just so gosh darn pretty. But that’s just my humble opinion.

Cheers,

Liz

Vegan Mashed Sweet Potatoes with Tahini and Coffee

Serves 6-8

Vegan Mashed Sweet Potatoes with Tahini and Coffee

Ingredients

  • For the Sweet Potatoes
  • 3 lbs sweet potatoes, peeled and cut into cubes
  • 1/2 cup almond milk (or other non-dairy milk)
  • 1/4 cup tahini paste
  • 3 tablespoons maple syrup
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground coriander

  • For the Coffee Glaze
  • 1/2 cup brewed coffee
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar

  • For Garnish
  • Fresh cilantro
  • Pomegranate arils

Instructions

  1. Place the cubed sweet potatoes in a large pot and add enough cold water to submerge them by about 1-2 inches. Cover and place the pot over high heat. Bring to a boil. Then remove the cover and turn down the heat to maintain a simmer. Cook the sweet potatoes, uncovered, until they are soft and can be easily pierced with a small pairing knife, about 20-25 minutes. Drain the sweet potatoes and then immediately add them back to the still hot pot, which will help to evaporate off any excess water.
  2. Add the tahini paste, maple syrup, salt, pepper, cinnamon and coriander to the sweet potatoes. Then use your hand mixer to mash the sweet potatoes and incorporate the other ingredients. Cover to keep warm and set aside.
  3. In a small saucepan over medium-high heat, bring the coffee, maple syrup and balsamic vinegar to a boil. Cook until the liquid is reduced by approximately half, about 8-10 minutes. Then add about half of the coffee glaze to the mashed sweet potatoes, stirring to combine.
  4. Transfer the mashed sweet potatoes to a serving dish. Drizzle some of the remaining coffee glaze over top. Sprinkle with fresh cilantro and pomegranate arils, if desired. Serve immediately.
http://www.floatingkitchen.net/vegan-mashed-sweet-potatoes-with-tahini-and-coffee/

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