My Manhattan Kitchen

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Perfect Vegan Side Dish ~ Celery Salad November 27, 2013

Celery Salad: easy, healthy & vegan

This fresh clean salad is vegan and gluten free. It is easy to make and has some really interesting flavors. I sometimes add pomegranate during the holidays. I love the light crispy fresh salad so much that I make it often. It is best eaten immediately after making.

Here is the very easy recipe:

Celery Salad

1/2 cup fresh lemon juice (I use Meyer because we can get them all year here)

1/3 cup Dijon mustard

5 teaspoons local honey (I use macadamia honey)

2/3 cup extra-virgin olive oil

lots of freshly ground smoked black pepper

a generous pinch of sea salt ( I use applewood smoked salt here)

1 large bunch celery with leaves

2 large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes

3/4 cup walnuts, toasted, chopped

Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.

Trim celery leaves and chop. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)

Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Taste and season salad to taste with salt and pepper if needed.

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Pineapple Cucumber Gazpacho August 12, 2013

AUG12

Pineapple Cucumber Gazpacho

pineapple 1

This is so easy and so delicious… completely refreshing.

2 cups fresh (must be fresh) cubed pineapple

2 cups chunked peeled English cucumbers (no seeds)

1 cup pineapple juice

2 tablespoons olive oil

3 sprigs fresh mint, torn

1 finely chopped jalapeno

3 tablespoons finely chopped onions

1/4 cup chopped macadamia nuts

Place all in a blender and pulse till well blended but still a little chunky

Serve  with additional nuts on top or a sprig of mint.

This will keep up to a week in the refrigerator.

pineapple 2

 

Roasted Balsamic Cherries June 4, 2013

JUN4

Roasted Balsamic Cherries

Posted on June 4, 2013 by 

Really good cherries are hard to beat for flavor and beauty. This application is something that goes well with duck, pork  or chicken as a side dish, but also is good as a dessert over ice cream. It is super simple. You just have to find some really super cherries! I got mine from Whole Foods just as the cherry season was beginning.  I used bing cherries but any large firm variety would work for this.

Start with firm ripe cherries

Start with firm ripe cherries

1 lb of cherries,(don’t  pit or remove stems)
2 Tablespoons olive oil
1/4 cup good quality balsamic vinegar
Whole nutmeg, grated
Fleur de Sel salt and coarsely ground black pepper to taste 

1. Preheat the oven  to 400°F.

2. Rinse the cherries with cold water and pad them dry gently with a kitchen towel.

3. Place cherries in a bowl and toss them with olive oil and balsamic vinegar, and season generously with salt and pepper.

4. Transfer cherries to a non-reactive baking dish (glass or porcelain are ideal) with the stem standing up. Preferably, the cherries will fit really close to one another. Cover the baking dish with aluminum foil.

5. Roast the cherries in the oven for 20 minutes or until they start to release their juices. Remove the foil, and place the baking dish back in the oven for another 5 minutes to allow the juices caramelize a bit.

6. Remove from the oven and let them sit for 5 minutes. Serve cherries as desired spooning some of the juices over the cherries.

Roasted Cherries

 

Pepita Granola February 21, 2013

Granola 3

I have been making granola forever, it was probably one of the first foods I made in my adult life as a cook. Recently a friend mentioned liking granola and I was reminded of this concept including pepitas (pumpkin seeds) that I first tasted when I was in cooking school in Cuernavaca, Mexico. I made a huge batch so that I could share it. My favorite way to eat granola is on top of fresh Greek style yogurt with some fresh berries or fruit. This is very easy to make and far better than most store bought versions. I do not add dried fruit to the granola until serving as it tends to soften the granola, but this goes nicely with dried fruits as well as fresh. You can also store granola in the freezer to prevent softening.

This recipe was adapted from Calle Ocho in New York City.
granola 1
Pre-heat oven to 375 degrees.

6 Cups old fashioned rolled oats
1 1/2 cups hemp seeds (available at health food stores)
2 Cups unsweetened flaked coconut
1/2 cup vegetable oil
1/2 cup sliced almonds
2 cups green hulled pepitas (pumpkin seeds)
3/4 cup local honey
1/4 cup molasses
1/2 cup maple sugar
sprinkle of nutmeg and cinnamon
pinch of salt

granola 2

Mix all in a very large bowl. Bake on baking sheets lined with parchment or silpat for 15minutes, remove from oven and stir well, then bake for another 10 minutes. If the granola is browned, remove from the oven. If it is not browned, stir and put in for another 5 minutes. When golden brown cool, then place in airtight containers.

 

 

 
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