Fried Oyster Salad

My friend Janelle recently visited New Orleans. While there, she posted a photo of fried  oysters with bleu cheese and balsamic vinaigrette. I knew once I saw the picture that I was not only gonna try it, but I was adding it to my catering and weekly meal service menus! Here's the recipe:

Ingredients:

1 lb Oysters
1 cup Buttermilk
Cajun Seasoning
2 cups flour
Oil for deep frying
4 strips of cooked bacon cut into 1/2 inch pieces
1 lb Baby Spinach
1/2 cup Cucumber
1 medium tomato cut in wedges
1 cup Bleu Cheese Crumbles
Balsamic vinaigrette dressing
Lemon wedges

For Oysters:

• Soak oysters in buttermilk.
• Meanwhile, mix flour and 2 tablespoons cajun seasoning
• Set up deep fryer or frying pan with enough oil to cover oysters and heat over medium heat.
• Drain oysters and reserve milk
• Season with Cajun seasoning
• Coat oysters with flour
• Then coat with reserved milk. 
• Repeat the last two steps
• When oil is ready, gently place in oil and fry, turning occasionally, until golden brown. Do not overcrowd pan or fryer.
• Remove oysters from oil when they begin to float
• Place on paper towels to drain.

For Salad:

• Place spinach in a large bowl with cucumbers and tomato
• Top with oysters, then bleu cheese and bacon
• Sprinkle with the juice or 1 lemon wedge
• Serve with vinaigrette.

Enjoy!

Published with Blogger-droid v2.0.10

Cheesy Scrambled "Eggs"

Prep Time: 2 minutes
Cook Time: 8- 10 minutes

Ingredients:

2 Tbsp Olive Oil
1 lb Extra Firm Tofu cut into cubes
1 tsp Tumeric
1 tsp garlic powder
Salt & Pepper to taste
1/2 cup Veggie Shreds Cheddar " Cheese

In a sauté pan, preheat olive oil over medium heat

Add tofu to pan and sprinkle with tumeric, garlic, salt & pepper

Gently stir until tofu is covered with seasonings

Sauté, stirring occasionally, for about 7 minutes

Add "cheese" to mix and stir to combine.

Remove from heat when "cheese" melts

Published with Blogger-droid v2.0.10

Vegan Plantain Pita

Makes: 1, 9 inch Pita
Prep Time: 15 minutes
Cook Time: 15 minutes

Equipment Needed:
9 inch Tart Pan/ Pizza pan
Blender or Food Processor

Ingredients:

• 2 Ripe Plantains
• 1 Tbsp Flaxmeal mixed with 3 Tbsp water (Egg Substitute)
• 2 Tbsp Coconut Oil
• 2 Tbsp Pecans
• 1 Tsp Salt
• 1/2 cup Flour
• 1 Tsp Cinnamon
• Sea Salt (Optional)

• Preheat oven to 375 degrees
• Grease tart pan
• In a small bowl, mix flaxmeal with 3 tbsp water. Stir & let sit until it gels, about 10 minutes
• Process/blend plantains, olive oil, nuts, cinnamon,salt & flaxmeal mixture until smooth
• Add flour and pulse until crumbly
• With floured fingers, press mixture in the bottom of tart pan
• Bake for about 15 minutes or until firm & edges begin to brown
• Remove from oven and let rest for about 10 minutes
• Cut pita in half, then cut into triangles
• Sprinkle with Sea Salt 

Serving Suggestions:

• Spinach Dip
• Chicken and or Tuna Salad
• Mango Salsa
• Baste with Olive Oil and serve with dinner in place of bread

ENJOY!

Vegetable "Philly Cheese Steak"

Servings: 2, 6 inch sandwiches
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

2 Tbsp Olive Oil
1 Large Onion
1 Large Bell Pepper
6 4 inch Portabella Mushrooms
Italian Seasoning to taste
4 Slices Veggie Cheese
Giardiniera (optional)
12 inch French Bread


Preheat olive oil in a saute pan over medium heat
Saute onion and peppers for 3 - 5 minutes
Season Mushrooms with Italian seasoning
Add Mushrooms to pan and saute for 4 - 6 minutes
Slice bread lengthwise & layer with vegan mayo, giardiniera, vegetable cheese, cooked vegetables.
Cut into two, 6 inch servings
ENJOY!

Vegan Mayonnaise

I love Mayo! So much that I make my own depending on what I'm planning to cook. As I contemplated joining some of my buddies this year in a 30 day vegan challenge, the deciding factor was substituting foods that I really enjoy. Since mayo is made with eggs, I originally thought that it would be a condiment that I would have to do without. Then I noticed on a bag of flaxmeal that eggs can be substituted by mixing 1 part flaxmeal with 3 parts water. SCORE!


Servings: 4
Prep: 15 minutes


Ingredients:
2 Tbsp Flaxmeal
6 Tbsp Water
1 Garlic Clove
1 Tsp Kosher Salt
1/4 cup Olive Oil
1 Tbsp Lemon Juice
1 Tsp Raw Agave

In a small bowl whisk flaxmeal and water. Set aside for 10 minutes
Using a mortar & pestle crush garlic & salt until it forms a paste.
Add flaxmeal & garlic paste to a food processor. Turn on.
With processor running gradually add olive oil
Add remaining ingredients and process for an additional minute.
Place mayo in airtight container & refrigerate for up to a week
Use in any recipe that requires mayonnaise.

*You can add sun dried tomatoes or basil for variations.

Roasted Vegetable Salad

Servings: 2 main course or 4 side dishes
Prep Time: 5 minutes
Cook Time: Conventional Oven 40 minutes/Convection Oven 20 minutes


Ingredients:
1 Large Sweet Potato, peeled and cut into 1 inch cubes
1 Medium Butternut Squash, cut into 1 inch cubes
2 Ripe Plantains, cut into 2 inch slices
1 Onion, quartered
1 Bell Pepper
2 Tbsp Coconut Oil
1 Cup Pecan Halves
2 Tbsp Raw Agave Nectar
1 tsp Nutmeg
1 Jalapeno, minced (optional)
2 Tbsp Flaxseeds (optional)
Lemon Wedges

Preheat conventional oven to 375 degrees
In a large casserole dish place a sheet of parchment paper
In a large bowl toss squash, plantain and sweet potato with coconut oil and pour into dish
Add whole bell pepper and onion to dish
Bake for 40 minutes or until squash and potatoes are tender
Remove from oven
Dice bell pepper, set aside
In a small bowl, whisk raw agave and nutmeg
Add all vegetables and pecans to a large bowl
Toss with agave mixture
Stir in jalapeno & flaxseeds
Serve with lemon wedges
ENJOY!

Cream Cheese Frosting

16 oz Cream Cheese Frosting, at room temperature
1/2 cups Unsalted Butter, at room temperature
3 cups Powdered Sugar
1 tsp Pure Vanilla Extract
1 tsp Pure Lemon Extract


Blend cream cheese and butter
Gradually blend in powdered sugar
Blend in both extracts

Sweet Potato Cake

Yields 2, 9 inch layers
Prep Time: 30 minutes
Cook Time: 40 minutes

Ingredients:

2 cups Flour
2 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
2 cups Sugar
1 1/4 cups Olive Oil
4 Eggs
2 tsp Vanilla
3 cups Shredded Raw Sweet Potato
1 1/2 cups Chopped Pecans
2 Tbsp Ginger Root Minced

Preheat conventional oven to 350°

Place 1 wax paper circle in the bottom of each 9 inch cake pan

Grease and flour each cake pan

In a medium bowl whisk together 1st 4 ingredients and set aside

In a large bowl whisk oil & sugar

Whisk in eggs 1 at a time

Stir in vanilla

Stir in flour mixture

Stir in sweet potatoes, nuts & ginger

Pour into prepared pans

Bake for 40 minutes or until a tooth pick comes out clean

Remove from oven. Let cool in pans for 10 minutes.

Transfer to a cooling rack

Frost with your favorite cream cheese frosting recipe.

Enjoy!

Published with Blogger-droid v2.0.9