Sunday, April 25, 2010

"Weekly Veggie" Recipes Featuring: Leek

I just got back into town after a very wonderful and dreamy mini vacation. Happy to be home, and so very happy to have made a bunch of fun new memories!
Now that I’m in my own kitchen again it’s time to start planning the next “Weekly Veggie”, but first things first! How about a recap of last week’s yummyummy foods including good photos and the recipe details! If you’ve been tuning into AtVdailyfix then you know the most recent “Weekly Veggie” was the Leek. Being that it was my first “go” at the project I’m really surprised to have so many tasty things come out of my kitchen. It’s very encouraging and motivating! Hope you enjoy the following – and please keep me posted in you decide to make any of the recipes. I welcome all kinds of feedback!
Leek Cucumber Zucchini No 'stir-fry'

1 half of a medium sized Leek (mostly the white part) you can either Spiral slice or shred the leek lengthwise as thin as possible.
1 half of a medium sized Cucumber peeled, and Spiral sliced or shredded lengthwise as thin as possible
Zucchini Peels dehydrated for 2-4 hours. I don’t always eat my zucchini with the peel so I’ve recently begin dehydrating them as a more pungent substitute for the usual zucchini 'pasta'.
In a bowl combine the above Leek/Cucumber/and Zucchini peels and toss with a few drizzles of Coconut Aminos. Let it chill/marinade for an hour or so.
You can add just about anything you’d like to this dish, for my no 'stir-fry' I added:
Shredded Carrot
Thinly sliced Red Bell pepper
Creamy ripe Avocado
And topped it all off with black sesame seeds.
Taco Salad ---  Leek Salsa with spicy Cashew 'TVP'

Spicy Cashew 'TVP'
Soak 1 cup of Cashews for 2 hours. Drain/rinse cashews and either: pulse in food processor or finely chop.
Place finely chopped Cashews in bowl and add the following spices:
3 to 4 Tbsp Taco Seasoning
2 Tbsp Onion powder
1 Tbsp Nutritional Yeast
1/2 tsp Garlic Granules
1/ 2 tsp Cumin
Cayenne to taste
S&P to taste
 Mix well!

Leek Salsa
4 to 5 small Tomatoes chopped
1 c Leek rinsed/drained/and finely chopped
1 c Red Onion finely chopped
1/2 c  Celery chopped
3 Tbsp Lime Juice
1 Tbsp Apple Cider Vinegar
1 (heaping) Tbsp Date Paste
4 pinches Lemon Pepper
4 pinches Garlic Granules
Dried or Fresh Cilantro to taste
Cayenne to taste
2 tsp Onion powder (optional)
Sea Salt to taste
Mix the above well. Let it chill in fridge for 1 hour so flavors can build.
You can enjoy a Taco Salad by using the above two recipes and piling them on top of a bed of lettuce, shredded Cabbage (as seen in the photo) Spinach, or any kind of your favorite green. I also like to add Avocado and some of my Monsterlla Cheeze for a fresh creamy texture.
‘Caramelized’ Leek and Pear wraps
For the ‘Caramelized’ Leeks:
Julienne 1 large Leek
In a bowl toss with 1 or 2 drizzles of Extra Virgin Olive Oil and a couple dashes of Seal Salt
Place in Dehydrator for 2 hours – keeping at eye on the Leeks so they don’t get completely dried out – you want them to wilt and shrink only slightly. Once the Leeks have finished 'caramelizing' in the dehydrator roughly chop them and make your wrap!
My wraps included ---
'Caramelized' Leeks
Sliced Pear
Thinly sliced Red Bell pepper
And a drizzle of Sweet Dill Mustard
So good!
Creamy Leek and Cucumber Soup
Dearsweetbabyjesus this soup is SO good. It’s definitely a favorite of last week’s meals. And it’s fairly simple too! This recipe makes roughly 2 small bowls or 1 large bowl of Soup.
1/2c Chopped Leeks
1/2 c Cucumber (seeds removed)
1 medium Avocado
1/4 c Cashews (soaked 2 hours)
3 pinches Lemon Pepper
3 pinches Garlic Granules (can also use fresh garlic if you prefer)
2 pinches Celery Seed ground
1/2 tsp Dill weed
 2 tsp Onion powder
1 Tbsp Nutritional Yeast
1 c Water
Sea Salt to taste
In food processor puree the above ingredients very well – for roughly 5 minutes, stopping to scrape down the side of processor once or twice as you go.
Top the Soup with 'Caramelized' Leeks and a dash of Cayenne.
Leek Broccoli Cauliflower “Risotto” w/ Herb Cheeze Sauce
This next recipe is my top favorite, and I’ve already eaten it at least five times. It does require a little bit of “before-hand prep” but I promise you it’s totally worth it!
Step 1:
Take a handful of the following three ingredients:
Chopped Leek
Chopped Cauliflower
Chopped Broccoli
Place them in your food processor with
1 Tbsp Nutritional Yeast (optional)
S&P to taste
Pulse all of the ingredients together until them are evenly broken down and resemble the size of rice

Place the “Risotto” into a large mixing bowl and move onto the next step.
Step 2:
Cheezy Herb Sauce
You will first need to make 1 batch of Monsterella Cheeze. This takes a little bit of time, but in order for the sauce to mimic the creamy cheese-like flavors and texture you HAVE to do it. I promise it’s worth it one hundred percent!
3/4 batch of Monsterella Cheeze
1/4 c (soaked) Cahsews
1 Tbsp Dijon mustard
1 Tbsp Nutritional Yeast
1 tsp Onion powder
1 pinch dried Parsley
3 big pinches Italian Herbs
1 Tbsp Apple Cider Vinegar
S&P to taste
1 c Water
Blend very well in food processor
*Optional - once Sauce has been made stir in a handful of dried Leek greens.
Place herbed Cheeze sauce into a mixing bowl with dehydrated Leeks and mix well. 
Place sauce in refrigerator for half hour to chill. Pour Herbed Cheeze sauce over “Risotto” and mix ingredients together --- you will have leftovers of the cheese sauce, but it will keep for 3 to 4 days. It probably won’t last very long though…it’s that darn good!
Thank you so much for coming by!
Remember to stay tuned to my Twitter feed for the next “Weekly Veggie”! I’m on my way to the grocery store in a few moments to pick it up!

Sarahfae - AtV


  1. WHOA, AMAZINGNESS!! Greg is pretty sold on the idea of getting a dehydrator one of these days. Oh man, this all looks so flippin' delicious!! Thank you for sharing!!

  2. Yay! thank you SO much for the kind words ladies. xoxo

  3. delicccioooous i must try them all.

  4. I love the idea of the 'risotto'. I am not a broccoli fan, but I may be brought around by this!