Friday, February 18, 2011

Simple Veggie Sides and Sweet Mustard Dressing

I was fortunate to come into some produce! Grapes in the middle of winter is definitely a luxury item, although you can find them on sale here and there and if you use them judiciously they can still fit within the budget. If I had purchased the grapes, I probably would have gone with beans on the salad instead of the more expensive Nutty Goat Cheese.  I finished the salad with my Sweet Mustard dressing and some oranges for this delicious breakfast.

Sweet Mustard Dressing

  • 1/4 c Lowfat Vegan Mayo  
  • 2 T Dijon
  • 2 T Yellow Mustard
  • 1 T Onion Powder
  • 1 T EVOO
  • 2 T Apple Cider Vinegar
  • 2 T water
  • 1-2 T Braggs or Soy Sauce
  • very scant 1/4 t stevia powder
I am going to be making some Gluten Free Pizza tomorrow tomorrow. One of my favorite toppings is this simple Zucchini Pepperoni. I like it to sit for at least 12 hours so the flavors can really infused the zukes. You can also dehydrate these into zucchini chips or a chewy version for raw pizzas! Sometimes I make a triple marinade and add in a big onion and green pepper. The salt draws the water out of the veggies so when you bake your pizza, the top won't be swimming in water. ( Make sure you drain the veggies before putting them on your pizza! )

I'm not usually a fan of baby carrots. They must be washed in some sort of chemical before packaging. I notice the same taste in pre-shredded carrots and coleslaw mix. I was teaching a cooking class once and I grabbed some shredded cabbage for a quick shortcut and it ruined the dish! 

That being said, why am I giving you a recipe for baby carrots? Well, someone gave me some so I'm using what I have and I know that many people love them, so here's a quick and nice side dish. 

Dilly Orange Carrots
  • 1 T EVOO
  • 1/2 c thinly sliced onion
  • 1/2 t garlic salt
  • 1 t smoked paprika
  • 1 lb baby carrots
  • 1/4 c water
  • juice of 1 orange
  • 1 t orange zest
  • 1`T honey, agave or brown sugar
  • 1 t dried dill ( or better yet, 1 T fresh dill )
  1. Saute onion in the evoo along with the garlic salt and smoked paprika for 10 minutes
  2. add the baby carrots, water and orange juice
  3. Bring to a strong simmer and cook uncovered until carrots are soft (around 5 minutes)
  4. Stir in zest, honey and dill 
These would be really good to serve with Lentil Loaf which I will be making in the next couple days. 

What's your favorite pizza topping? Mine is hands tons of veggies and a really strong nut cheese. Or simple very spicy jalapeno and mushroom with tofu ricotta.


  1. Melody,
    All these dishes sounds wonderful and I'm going to try your mustard dressing for sure!

  2. Gorgeous veggies. Zucchini pepperoni is a great idea!

  3. Love that nutty goat cheese.
    I know what you mean about baby packaged carrots, I bought some years ago and threw them out. Nasty!

  4. I think you are right about some kind of chemical on the baby carrots. Yuck. I get my own "baby" carrots from the farmers in bulk bags.

    Made your goddess dressing. Good stuff!

  5. I love the idea of zucchini pepperoni--thank you for the reminder of your great recipe!


  6. so i'm NOT carrots do taste weird! thank you!

    fav. pizza toppings - roasted, caramelized onions, shiitakes, roasted red pepper, & artichoke hearts <3

  7. How on earth did I miss that zucchini pepperoni before? It sounds so crazy, it just might work... I'm so intrigued!