Category: Dinners

Categories
Dinners Salad

Superfood Detox Salad

  • 16 oz. shredded brussels sprout slaw mix
  • 2 pints fresh blueberries
  • 1 medium green apple diced into matchsticks
  • ½ medium red onion minced
  • 1 cup cooked quinoa
  • 1 cup golden raisins
  • 1 cup slivered almonds
  • 1/2 cup sunflower seeds

For the Dressing

  • 1/2 cup grapeseed oil or olive oil
  • 2 teaspoons fresh grated ginger
  • 1.5 tablespoons lemon juice
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon honey
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoon fresh chopped basil
  • 1/4 teaspoon ground turmeric
  • ⅛ teaspoon salt
  • Pinch cayenne pepper
  • Place all of the ingredients for the salad into a large salad bowl. Mix until combined and set aside.
  • Next, prepare the salad dressing by placing all ingredients for the dressing into a mason jar. Cover the mason jar and shake until all ingredients are combined.
  • Pour dressing over the salad and toss until everything is fully coated.

  • Storage: Will last in the refrigerator in an air-tight container for up to 5 days.
  • Nutrition information is for 10 servings.
Categories
Dinners Soups&Salads Vegetarian

Brown rice, broccolini and avocado salad

  • 1 cup medium-grain brown rice
  • 2 bunches broccolini, trimmed
  • 60g baby spinach
  • 1 large avocado, thinly sliced
  • 1 tbsp rice wine vinegar
  • 2 tbsp gluten-free tamari
  • 2 tbsp vegetable oil
  • 1/2 tsp sesame oil
  • 1 tsp sesame seeds, toasted
  • 1/2 cup small fresh mint leaves
  • 1/2 cup fresh coriander leaves
  • 1 long red chilli, seeded, thinly sliced
  • 2 tbsp natural almond kernels, roughly chopped

Cook rice following packet directions.

Meanwhile, cook broccolini in a saucepan of boiling, salted water for 2 minutes or until just tender. Drain. Refresh under cold water. Drain well.

Place rice and spinach on serving plates. Top with broccolini and avocado. Season with salt and pepper. Whisk vinegar, tamari, oils and sesame seeds together in a small jug. Spoon dressing over broccolini mixture. Sprinkle with mint, coriander, chilli and almonds. Serve.

Categories
Dinners Soups&Salads Vegetarian

Soba noodle salad with spicy peanut dressing

  • 180g soba noodles
  • 1/2 cup podded frozen edamame
  • 1 large carrot, peeled, halved
  • 1/2 bunch radishes, trimmed
  • 1 Lebanese cucumber, halved, deseeded
  • 1 avocado, finely chopped
  • Chopped roasted peanuts, to serve
  • Peanut dressing
  • 70g (1/4 cup) natural crunchy peanut butter
  • 1 lime, juiced
  • 1 tbsp mirin
  • 1 tbsp tamari
  • 2 tsp sriracha chilli sauce
  • 2 tsp maple syrup

Step 1Cook the soba noodles in a saucepan of boiling water following packet directions, adding the edamame in the last minute of cooking. Drain. Refresh under cold running water. Transfer to a large serving bowl.

Step 2Meanwhile, to make the peanut dressing, combine all ingredients in a bowl. Whisk until smooth.

Step 3Use a food processor fitted with the grater attachment to grate the carrot, radish and cucumber then add to bowl with noodles. Add the dressing and half the avocado. Toss well to combine. Top with remaining avocado and sprinkle with peanuts to serve.

Categories
Dinners Soups&Salads

Cauliflower zucchini couscous salad

  • 1 Cauliflower
  • 1/4 cup (60ml) olive oil
  • Pinch of salt
  • currants
  • 250g couscous
  • 1 tbsp lemon juice
  • 1 zucchini, thinly sliced lengthways
  • 250g haloumi, sliced
  • 125g cherry tomatoes, halved
  • 1 small red onion, halved, thinly sliced
  • 1/3 cup coriander leaves
  • Lemon wedges, to serve

Step 1Preheat oven to 180°C. Drizzle 1 tbs of the oil over the cauliflower in the trays and sprinkle with salt. Roast for 15 mins or until light brown.

Step 2Meanwhile, cook the couscous in a saucepan of boiling water for 5 mins or until just tender. Drain well. Transfer to a large heatproof bowl and stir in the lemon juice and remaining oil.

Step 3Heat pan over medium-high heat. Cook the zucchini and haloumi for 2 mins each side or until golden.

Step 4Add the tomato and onion to the couscous in the bowl with the cauliflower and currants. Gently toss to combine. Arrange on a serving platter with the zucchini and haloumi. Sprinkle with coriander and drizzle with reserved dressing. Serve with lemon wedges.

Categories
Dinners Soups&Salads

Rainbow power salad

  • 400g can chickpeas, rinsed, drained
  • 70g (1/3 cup) tri-colour quinoa, rinsed, drained
  • 350g broccoli, trimmed, cut into florets
  • 145g (1 cup) edamame
  • 200g tomato medley mix, halved
  • 4 radishes, thinly sliced
  • 1/2 cup fresh mint leaves, plus extra, to serve
  • 1 tbsp apple cider vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tbsp pure maple syrup
  • 70g (1/2 cup) blueberries

Step 1Preheat oven to 200C/180C fan forced. Grease a baking tray and line with baking paper. Spread chickpeas over prepared tray. Spray lightly with oil. Bake for 15 minutes or until golden and crisp.

Step 2Meanwhile, cook the quinoa in a large saucepan of boiling water for 12 minutes or until just tender. Drain. Refresh under cold running water. Drain well.

Step 3Place broccoli and edamame in a steamer over a saucepan of simmering water. Cover and steam for 2-3 minutes or until just tender. Drain. Refresh under cold running water. Drain well.

Step 4Combine the cooked grains, broccoli, edamame, tomato, radish, mint in a large bowl. Season. Whisk together the vinegar, oil and maple syrup in a small bowl. Add the dressing to the salad and gently toss to combine. Top with roasted chickpeas, blueberries and extra mint leaves just before serving.

Categories
Dinners Soups&Salads

Roasted broccolini with sesame miso butter

  • 1 bunch broccolini, trimmed, halved lengthways
  • 50g butter, softened
  • 2 tsp white miso paste
  • 1cm piece fresh ginger, peeled, finely grated
  • 2 tsp sesame seeds, toasted, plus extra to serve
  • 1 cup frozen shelled edamame, thawed
  • 180g dried soba noodles
  • Sliced green onion, to serve
  • Lemon wedges, to serve

Step 1Preheat oven to 200C/180C fan-forced. Line a large baking tray with sides with baking paper. Place broccolini, in a single layer, on prepared tray.

Step 2Place butter, miso paste, ginger and sesame seeds in a small bowl. Mash with a fork to combine.

Step 3Dot broccolini with butter mixture. Roast for 10 minutes, adding edamame halfway through cooking.

Step 4Meanwhile, cook noodles in a saucepan of boiling water, following packet directions. Drain well.

Step 5Place noodles in a serving dish. Add broccolini mixture. Toss well to combine. Sprinkle with green onion and extra sesame seeds. Serve with lemon.

Categories
Dinners Soups&Salads

Crunchy Detox Salad with Tamari-Roasted Pumpkin Seeds

Tamari-Roasted Pumpkin Seeds

  • Preheat your oven to 300 degrees F.
  • Soak 2/3 cup hulled, raw pumpkin seeds in 2 tablespoons of gluten-free soy sauce for 3 minutes.
  • Spread the soaked pumpkin seeds evenly on a rimmed baking tray and bake for 8 minutes.
  • Flip the seeds and bake for 2-5 minutes more, making sure they don’t burn.
  • Remove from the baking tray and allow to cool (they’ll get crunchy as they cool). Use to top salad (or eat as a snack ;))

Crunchy Salad

  • 1/2 small purple cabbage, thinly sliced (see notes)
  • 1 head broccoli, florets thinly sliced (see notes)
  • 8–10 Brussels sprouts, thinly sliced (see notes)
  • 4 scallions, white and light green parts sliced
  • 1/2 cup currants or raisins
  • 1 small red chile, seeded and finely chopped, optional

Dressing

  • 1/4 cup freshly squeezed lime juice (about 2 limes)
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 teaspoon sesame oil
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey or agave syrup
  • 1 tablespoon grated fresh ginger root
  • 2 garlic cloves, minced

Assembly

  • 10 tablespoons tamari-roasted pumpkin seeds (see post to make your own!) or regular hulled, roasted pumpkin seeds
Categories
Dinners Salmon

Crispy skin Salmon & smashed garlic potatoes with aioli

  • 10 ounces fresh salmon filet with skin, deboned
  • ¾ teaspoon salt
  • Pinch freshly ground pepper
  • ½ teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 2 cloves garlic, sliced, divided
  • 4 sprigs fresh thyme
  • Zest of ½ a lemon, about 1 teaspoon
  • 2 tablespoons fresh lemon juice

Score the skin side of the salmon with a sharp knife making horizontal scores about 1 inch apart.
Season both sides of the salmon with salt, pepper, and cayenne.
Heat a large skillet over medium heat.
Add the olive oil once the pan is hot.
Add the salmon to the pan skin side down. Press the salmon gently with a spatula to prevent buckling as it cooks.
Cook for 2 minutes, then flip the fish to cook it for another 1 to 2 minutes until browned.
Flip the salmon so that the skin side is down once again.
Add 1 tablespoon of the butter, half of the sliced garlic, and the 4 sprigs of thyme.
Reduce the heat to medium-low and cook the salmon for 5 minutes.
Remove the salmon from the skillet, leaving the pan on the heat.
Add the zest, lemon juice, the remaining 2 tablespoons butter, and the remaining sliced garlic and cook for 1 minute, stirring until the butter is melted and creamy.
Plate the salmon and top the fish with the lemon butter sauce.

Categories
Sides Soups&Salads Vegetarian

tomato salad with shaved goat’s cheese

TOMATO ESSENCE

  • 750g tomatoes, ripe, roughly chopped
  • 1/4 onion, roughly chopped
  • 1/4 cucumber, roughly chopped
  • 1/2 stick celery, roughly chopped
  • 1 small clove garlic, chopped
  • 1/4 red pepper, roughly chopped
  • 1/4 fennel, roughly chopped
  • 1/4 tsp sugar
  • 1/4 tsp salt
  • a pinch cayenne pepper

GARNISH

  • 50g goat’s cheese, rind removed
  • 12 red cherry tomatoes
  • 12 yellow cherry tomatoes
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • a pinch smoked paprika
  • 25g pine nuts, toasted
  • a small bunch basil, shredded

STEP 1Wrap the goat’s cheese tightly in clingfilm and freeze for at least 5 hours, but preferably overnight.

STEP 2For the tomato essence, add all of the ingredients to a bowl, mix well, cover and leave to marinate for 1 hour.

STEP 3Pour the mix into a food processor and pulse several times until it’s a rough pulp. Pour into a large mixing bowl lined with a double layer of clean muslin. Tie together the 4 corners of the muslin with string and suspend over the bowl – we do this using the taps above a sink or two overturned chairs and a broom handle. Leave to hang for at least 4 hours.

STEP 4Bring a pan of water to the boil and blanch the cherry tomatoes for 15-20 seconds before plunging straight into iced water. Peel and put into a bowl. Sprinkle with the salt, sugar and smoked paprika, and leave to marinate for 30 minutes.

STEP 5When ready to serve, warm the tomato essence in a pan. Divide the peeled tomatoes between bowls, sprinkle with pine nuts and basil, and grate over the frozen goat’s cheese so that it completely hides the tomatoes. Pour the warmed tomato essence at the table, if you like.

Categories
Dinners tuna

Tostados de atun

For the Mayonesa Con Chipotle

  • 1 egg
  • 6 g freshly squeezed lime juice
  • 5 g sea salt
  • 20 g chipotle in adobo, canned, seeds removed
  • 180 ml grapeseed oil

For the Tostadas

  • 140 g (about 1) leek, white part only, thoroughly washed and sliced into 3mm-thick rounds
  • 60 ml freshly squeezed orange juice from about 2 oranges
  • 60 ml soy sauce
  • 18 ml lime juice (optional)
  • 480 ml rice bran oil, safflower oil, or any vegetable oil with a high smoke point
  • 8 day-old corn tortillas
  • 340 g sashimi-grade tuna, trout, or other fatty fish, thinly sliced against the grain
  • 30 g Mayonesa Con Chipotle
  • 1 avocado, cut in half, pitted, peeled, and cut into 8 slices
  • Lime wedges, for serving
  1. Make the Mayonesa Con Chipotle. In a food processor or blender, pulse the egg, lime juice, salt, and chipotle until well combined. With the motor running, slowly add the oil in a thin stream, processing until the mayonnaise emulsifies and turns creamy, about 4 to 5 minutes. Partway through, be sure to turn off the processor and scrape down the sides to incorporate all ingredients. Set aside. (Gabriela encourages you to make your own mayonnaise at home, but you can also start with premade mayo and stir 1 to 2 tablespoons of puréed canned chipotles into it, depending on your spice preference.)
  2. Prepare the leeks. Place the sliced leeks in a bowl of cold water and use your fingers to gently separate the rings. Transfer the rings to a clean towel and allow them to dry completely.
  3. Make the tuna marinade. In a small bowl, stir together the freshly squeezed orange juice and soy sauce, and taste. If the mixture isn’t acidic enough, add the juice of 1 to 2 whole limes. The juice should be a little sweet, a little salty, and a little acidic.
  4. Fry the tortillas. In a large, heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat until it reaches 180°C (350°F). Ensure that there are at least 2 inches (5 centimeters) of oil in the pan. Working in batches to avoid overcrowding, add as many tortillas as will fit in the oil, flipping occasionally with a wire skimmer. Cook until golden and firm, about 1 minute. (If your tortillas are thicker, they’ll need more time to fry.)
  5. Transfer the fried tortillas to a plate lined with paper towels to cool. Repeat the frying process with the remaining tortillas. Once all of the tortillas are fried, don’t discard the oil; you’ll be using it to fry the leeks. Allow the tortillas to cool for at least 15 minutes.
  6. Marinate the tuna. While the tostadas are cooling, place the fish in a small bowl with the soy sauce–orange juice marinade. Set aside.
  7. Fry the leeks: Make sure that the oil is at 180°C (350°F). Drop the leeks into the oil and stir constantly so they cook evenly and don’t stick together. The instant you see the leeks turning golden, after about 2 to 3 minutes, remove them with a slotted spoon or wire skimmer and set them on a plate lined with paper towels to cool completely. The leeks will crisp up as they cool.
  8. Assemble. Once the tostadas are cool, spread a thin layer of mayonnaise evenly across the surface of each one. Distribute the sliced fish among all of the tostadas. Sprinkle each one with fried leeks, and add a slice of avocado. Serve with fresh lime wedges.