Argentina!

Argentina!

So, I think I’m going have to go ahead and not recommend this one. I loved the concept of a rolled steak and was expecting a lot of well blended flavors. While the steak did take on a nice vinegary flavor in the marinade, the stuffing of the steak had an unpleasant texture and not much flavor. The egg yolks and bread crumbs combined to a sticky mess. The only hope inside the steak was a bite of red pepper or carrot, but this did little to flavor or counteract the unpleasant texture of the bread crumbs. I would like to try this type of recipe again (particularly when it is really cold outside), but revamp the stuffing. It might be tasty with just an assortment of vegetables and maybe a little cheese, or it would be really tasty with a red wine marinade and a Swiss cheese and mushroom stuffing (although I’m not sure how Argentinian it would be). 

 

Cheers!

~Morenita Unoa

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September Challenge: International Cuisine!

September Challenge: International Cuisine!

September Challenge: International Cuisine!

A culinary Tour de France, Argentina, Thailand, and Israel.

Vegetarian or Vegan Roasted Veggie Salad Wraps

Serves 4

Ingredients:

tortillas

feta cheese (optional–omit for vegan recipe)

chopped kalamata olives

chopped lettuce

chopped tomato

Hummus:

1 can garbanzo beans (save the juice!)

1 lemon, juiced

1 clove garlic

1 tbsp tahini or sesame oil

2 tbsp olive oil

Veggies:

zucchini

red bell pepper

red onion or sweet onion

mushrooms

yellow squash

yellow bell pepper

Instructions:

Chop all veggies into bite-sized pieces. Drizzle with olive oil, salt, and pepper. Make a foil boat large enough to place veggies in a single layer. Heat grill or oven to 400. Begin to roast veggies, tossing every 4 minutes. 

While veggies roast, place all hummus ingredients in blender or food processor. Blend and thin with garbanzo bean juice until desired consistency. Salt to taste.

Once veggies are tender (but not mushy!), create wraps by spreading tortillas with a good amount of hummus, about a cup of veggies, feta, olives, lettuce, and tomatoes. Eat while veggies are hot.

Steak Salad

Steak Salad

This is yummier than my original recipe. I of course didn’t use Belgian endive as it doesn’t exist here. Also, I used way less onion. Giada recipes are always wonderful.

Picture of Steak Salad Recipe

NanaMorena

Vegan – Edamame Bean Salad

Edamame Bean Salad

I made this just as the original recipe says to (no quinoa or avocado) . Erin, you can leave the cilantro out of it and it would still be good. I put it on top of my salad all week instead of dressing. Yummy.

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Vegetarian — Kale, Quinoa, and Avocado Salad

 

 

Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

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Roasted vegetable and goat cheese salad!

Roasted vegetable and goat cheese salad!

Delicious roasted vegetable salad! I added roasted broccolini because I had it from my bountiful basket, and I added some chickpeas to give it some substance. Vegetarian! 

Enjoy!

~Morena Uno

Cajun Shrimp Salad

Cajun Shrimp Salad

Fresh and spicy and easy to make. Also, upon self reflection, my ideal salad contains corn, red peppers and tomatoes 🙂

~Morenita Uno

Vegan Black Bean and Quinoa Salad

Vegan Black Bean and Quinoa Salad

This is super yummy! I left out the cilantro and coriander and added two ears worth of fresh corn.

~Morenita Uno

Vegan Sweet and Spicy Asian Salad

Serves 4

Ingredients:

1 block tofu

cornstarch

2 tbsp sriracha

6 tbsp sugar

2 tbsp rice vinegar

1 can mandarin oranges (don’t dump the juice!)

2 tbsp soy sauce

2 tbsp ketchup

1 tbsp cornstarch

chow mein noodles

green onions, chopped

sliced almonds

red bell pepper, thinly sliced

lettuce mix

1 tbsp sesame oil

3 tbsp white vinegar

1 clove garlic, minced

1 tsp salt

Instructions:

The night before, place tofu block in strainer over a bowl in the fridge. This will keep it firm and help it not to fall apart.

30 minutes before dinner, prep lettuce. Mix sesame oil, white vinegar, garlic and salt and toss with lettuce. Divide between four plates. Top with mandarin oranges, chow mein noodles, almonds, red pepper, and green onions. Set aside.

Slice tofu into 1/2 inch thick pieces. Dip in cornstarch.

In small saucepan, mix sriracha, soy sauce, ketchup, sugar, vinegar, and cornstarch. Heat until thick. Thin to desired salad dressing-like consistency with mandarin orange juice.

Fry tofu slices in oil until crispy and brown. Toss in sauce and place to the side of the salad. Drizzle left over sauce over salads.

–by Morenita A