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 )
Method:
  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.

7 comments:

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

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

    ReplyDelete
  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!

    ReplyDelete
  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!

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

    Courtney

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

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

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

    ReplyDelete