Broccoli Grape Salad



Broccoli Grape Salad 
– makes about 8 cups 
6 cups fresh broccoli florets cone #3
1/4 c. fresh chives, chopped
1 c. celery, diced cone #3
2 c. total seedless grapes (1 c. green, 1 c. red or 2 c. of the same color are fine), slice large grapes in half
1/2 c. veganaise
2 T. maple syrup
3 Tablespoon apple cider vinegar


1 lb. tempeh bacon, cooked and crumbled
1 C. slivered almonds, toasted
 Instructions: Combine broccoli, chives, celery, and grapes in a large salad bowl. In a separate bowl, whisk together veganaise, maple syrup, and vinegar. Pour dressing mixture over salad and toss to distribute dressing evenly.
Store covered in the refrigerator until ready to serve.
Toss salad with crumbled tempeh bacon and toasted almonds immediately before serving.

 

Corn Polenta Casserole



Corn Polenta Casserole 
Ingredients:
2.5 cups corn kernels, fresh/frozen
1 zucchini cone #3
3 cups almond or soymilk
1 cup water 
1 medium onion, finely chopped cone #2
1 tablespoon freshly ground black pepper (more or less)
Sea salt
1 teaspoon honey or maple syrup
2 cans of green chilies chopped
3-4 tablespoons fresh cilantro, finely chopped
1 tablespoons earth balance butter
1 cup corn meal, (Polenta) white or yellow
1 cup vegan pepper jack cheese 
INSTRUCTIONS
Pulse the 1/2 cup milk and the 1cup of the corn kernels in a food processor for a short while. Part of the corn kernels will be broken, the rest remain whole. Combine salt and the corn meal to the corn kernels and set aside. Melt the butter in 5 qt pan. Add the onions, chili peppers and cook till the onions are soft. Lower the heat and add corn polenta, almond milk, water and black pepper to the pan while stirring quickly, so it does not lump. Stir in the chopped cilantro, chilies, honey and corn. Pre heat the oven to 350 degree F. ( or cook in EOS at 350 for 20 mins) Grease/spray bake & roast pan. Transfer the corn mixture from the pan to the baking dish and flatten it to form a uniform top. Sprinkle the cheese evenly on the top and bake for about 30 -35 minutes till the cheese melts and starts to crisp. Carefully remove from the oven and cool for about about 10-15  minutes. The corn casserole should be set enough to be spooned out or cut and scooped out clean. To serve: 1 fresh tomato, diced fine. Minced cilantro and scallion. 

 

WATERMELON GAZPACHO



WATERMELON GAZPACHO:
 6 slices ciabatta bread
.09 lbs tomatoes
1 red bell pepper seeds removed
1/2 big cucumber  cone #3
 1.3 lbs watermelon seeds removed cone #3
2 cloves garlic
3 tablespoons chopped fresh basil leaves + more to garnish
juice of 1 lime
2 tablespoons  vinegar
3 tablespoon tablespoons extra virgin olive oil + 1 for grilled ciabatta
salt and pepper


WATERMELON GAZPACHO: chop all the solid ingredients and transfer them to a food processor or blender. Add limejuice, wine vinegar and 3 tablespoons extra virgin olive oil. Blend until smooth and season with salt and freshly groundblackpepper to taste. Garnish with basil leaves. GRILLED CIABATTA:Pre Heat EOS to medium high heat. 400 degrees. Drizzle 4 ciabatta slices with the remaining olive oil and season with salt and black pepper. Grill for 2 minutes each side. Serve with watermelon gazpacho. Enjoy!