Sunday, May 16, 2010

Weekly Veggie Recipes Starring: Arugula

I could start this off with a bulk of excuses for the reason behind such a late Sunday post...but I won't, mainly because I loath excuses. I will say however that my busted computer is still (thankfully) working well enough for me to be here right now. Also - my love for Arugula is stronger than ever after this last week of food adventures. Three cheers for spicy greens!!! And even more cheers for another successful Weekly Veggie! Without further ado --- here's what happened in my kitchen last week:

Arugula Shiitake Salad with Strawberries & Lemon Vinaigrette
The contents of this salad consisted of the following:
Arugula
Sprouts
Celery (cut on the bias)
Strawberry
and Shiitake
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Lemon Vinaigrette
4 Tbsp Lemon Juice
1/4 c Apple Cider Vinegar
1/2 c Extra Virgin Olive Oil
3 to 4 Tbsp Water
1 Tbsp Nutritional yeast
*2 Medjool Dates (soaked in warm water for 10 minutes)
2 tsp Onion Powder
1/2 tsp Garlic Granules
1 tsp Dillweed (dried)
1 tsp Parsley (dried)
Puree the above ingredients very well. Store in an air tight container in your fridge.
Use as a Marinade for Mushrooms, or any other type of Veggie. Nommers!
*I've recently began using Coconut Nectar as an optional sweetener. It's flavor is very similar to honey, with a bit of tangy-ness. If you can find Coconut Nectar in your area then I totally urge you to try it!
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Double Arugula Caprese-style Pizza (or open faced sangwich) 
with Rutabaga(non-dehydrated)Cheeze
 First you want to start by making the Fociccia-style Pizza dough from this post. If you don't have a dehydrator then by all means skip the Pizza dough and either enjoy this as a Salad, or pile it all up on a heap of sprouts.
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Step 1.
Arugula Pesto
1 c packed Arugula
Juice of 1 Lemon
1 clove of Garlic
1 tsp dried Basil //or// a few leaves of fresh Basil 
1 /2 c Pecans //or// Walnuts
Pepper to taste
1 /4 c Extra Virgin Olive Oil
Dash of Apple Cider Vinegar //or// Balsamic Vinegar
---Puree well---
Step 2. 
Rutabaga(non-dehydrated)Cheeze
This cheeze is mild with a little bite, complements of the Rutabaga. 
It's really a wonderful flavor when paired with the spicy Arugula.
1/2 c Rutabaga, peeled and shredded (be sure to squeeze the Rutabaga after shredding it, this removes some of the water)
1 c Macadamia nuts
1 Tbsp Lemon Juice
1 Tbsp Apple Cider Vinegar
1 tsp Mustard powder
1/2 Garlic Granules
Sea Salt to taste
-
In food processor puree the above ingredients well, stopping to scrap down the sides of food processor 3 or four times until the mixture balls up and begins to move around the inside of the food processor. Store in air tight container in your fridge.
Step 3
Assembling your Pizza/Sangwich:
Spread Pesto onto Focaccia pizza dough
Layer thinly sliced fresh Tomato
Spread/slice Rutabaga Cheeze into Tomato
Layer fresh Arugula leaves
Drizzle with Olive Oil or Lemon Vinaigrette (see previous recipe above)
Enjoy!!
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Creamy Arugula Cauliflower-Carrot-Broccoli "Risotto" 
Step 1:
Risotto
1 and 1/4 c Broccoli //or// Cauliflower - chopped (in this recipe/photo I used Broccoli stems)
1 and 1/4 c Cauliflower chopped
1 and 1/4 c Carrot chopped
Combine the above ingredients in food processor and Pulse well. You can also opt to hand chop/mince in small batches.
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Step 2:
Make One Batch of Caraway Cottage Cheeze, MINUS the Caraway
Add the Cottage Cheeze to the Risotto mixture
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Step 3:
Finish the Risotto
To the Risotto mixture add the following -
1 Tbsp Nutritional yeast
1/2 tsp Garlic Granules
2 Tbsp Arugula Pesto //or// Regular Basil Pesto (this is optional, but sososo good)
Mix well ---
2 Big handfuls of fresh Arugula roughly chopped
Combine the fresh Arugula into the Risotto mixture. For an extra kick serve with fresh tart Orange.

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Anti-Pasta Salad with fresh Arugula
This Salad is a current favorite of mine. So robust with tangy flavor, packed with an enormous amount of nutrients, and very party friendly. I recently brought this salad with me to a Graduation party and excitedly watched as it was devoured. I'll often make this salad in big batches and eat it for lunch over a bed of fresh greens throughout an entire week.
Step 1:
Salad components (no measurements here - sorry!)
Cauliflower - chopped
Carrot - shredded and chopped
Celery - thinly sliced on the bias
Green Bell Pepper - thinly sliced 
White Onion - thinly sliced
Tomato - thinly sliced and chopped
Dried Apricot - thinly sliced (I can't tell you how important this ingredient is!)
Crimini or Shiitake - sliced (be sure to add these as you eat the salad otherwise the texture can become unappetizing)
Olives (optional)
Capers (optional)
---Mix well and move on to making the dressing---
Step 2:
Anti-Pasta Vinaigrette 
Start by soaking 4 Medjool dated in warm water
1/2 c Extra Virgin Olive Oil
1/4 c Apple Cider Vinegar
1/4 c Balsamic Vinegar //or// an additional 1/4 c Apple Cider Vinegar
1 Tbsp Dijon //or// 1 tsp dry Mustard powder
1 heaping tsp Italian seasoning 
1/2 tsp Garlic Granules
1 Tbsp Onion powder
1 Tbsp Nutritional Yeast (optional)
2 pinches Black Pepper
4 Medjool Dates (that have been soaking in warm water) drained and pitted
1/2 c Water
Puree!! Puree!! Puree!!
You want a creamy, slightly thick dressing. 
Add as much of this dressing to your Anti-Pasta Salad, and let in marinate for at least 1 hour. I like to let mine sit overnight. Serve over a bed of fresh Arugula (or any other green you'd like). This makes the perfect Summer picnic/BBQ/party dish. I really hope you agree!
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Arugula Gyros with Easy-Falafal and Spicy Orange Vinaigrette
Okay, so maybe this isn't exactly like a Gyro, but in my unofficial book of food this passes with flying colors as a substitute to the very popular sandwich/wrap. 
Step 1: 
Easy Falafel Two Ways!
You can make this Falafel two ways, with or without dehydrating. Here I'll post both options so you can choose which ones you'd like to try. Please keep in mind that there will be a difference in texture between the two, but the flavors are both equally satisfying! I promise!

Dehydrated Falafel
1/2 c Rutabaga peeled, shredded, and squeezed (squeezing removes the moisture)
1/3 c Shredded Carrot
1/2 c Pumpkin Seeds
1/2 c Sunflower Seeds
2 tsp Onion powder
1 pinch Celery Seed (ground)
1 tsp Rosemary (dried)
1/2 tsp Garlic Granules
1 tsp Dillweed (dried)
1/2 tsp Lemon Pepper
2 tsp Apple Cider Vinegar
Sea Salt to taste (optional)
Process/Grind the above ingredients very well, scraping down the sides of your food processor 2 or 3 times as you go. Continue to process until mixture is broken down but still fairly grainy.
Roll into 1/2 inch thick balls and dehydrate for 3 to 4 hours.
NON-Dehydrated Falafel
1/4 c Rutabaga peeled, shredded, and squeezed (squeezing removes the moisture)
1/4 c Shredded Carrot
3/4 c Pumpkin Seeds
1/2 c Sunflower
2 tsp Onion powder
1/2 tsp Celery Seed (ground)
1 tsp Rosemary (dried)
1/2 tsp Garlic Granules
1 tsp Dillweed (dried)
1/2 tsp Lemon Pepper
2 tsp Apple Cider Vinegar
Sea Salt to taste (optional)
Process the above ingredients very well, scraping down the sides of your food processor 2 or 3 times as you go. Continue to process until mixture is broken down but still fairly grainy. 
Roll into 1/2 inch thick balls and refrigerate for 1 hour. The Falafel balls should firm up as they chill.
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Step 2:
Spicy Orange Vinaigrette
This is my current favorite Salad dressing. So many things are wonderful about this one people! If you love Oranges then you have to give this a try!
Into your Food Processor or High Speed blender:
1 Orange, Sectioned (squeeze the Orange remains into the processor/blender to be sure that you're not missing out on any juices!)
1/2 c Extra Virgin Olive Oil
1/3 c Apple Cider Vinegar
1/2 to 1 tsp Orange Zest
1 tsp Chives (dried)
1/4 to 1/2 tsp Cinnamon
1/2 tsp Black Pepper
---Puree very well---
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Step 3.
Making your Gyro:
For my Gyro shell I used Purple Cabbage leaves - this makes for a perfect crunchy wrap
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2 or 3 Handfuls of fresh Arugula 
White or Red Onion - thinly sliced
1 creamy Avocado roughly chopped
Toss the Arugula, Onion and creamy Avocado with Spicy Orange Vinaigrette
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Fill your Cabbage with the Arugula/Onion/Avo mixture
Top with Falafel and thinly sliced Cucumber
EAT!

Thank you SO much for another fun Weekly Veggie... 
This coming week might be a bit different than the last few, so stay tuned
I hope you like what you see and love what you eat!

xoxo,
Sarahfae - AtV

2 comments:

  1. Those recipies look delicious, I will have to make some of them.

    Thanks you for posting them, the pictures are also pleasure to look at.

    ReplyDelete
  2. Thank you so much for the kind words Fran! Please let me know your thoughts if you make any of the recipes! :)

    ReplyDelete