Sunday, May 23, 2010

Weekly Veggie Recipes Starring: Radishes!

First of all - thank you SO much for all of the kind words while I was fighting a tummy-flu over this weekend. You guys ROCK!! Rocked my quick recovery!
I woke up this morning, found my super-hero cape, and hammered out the rest of the "Weekly Veggie" recipes. Fueled by your encouragement to get better, and also by the fact that I hate to fall behind schedule.

So here we go...

Rad Simple Slaw (two ways)
1 bunch of red Radishes
1 to 2 c Broccoli - chopped
1 medium Green Bell pepper - thinly sliced and chopped
3 Celery Stalks - cut on the bias
1 c Sun dried Raisins //or// dried Apricots thinly sliced
In a mixing bowl toss all of the above ingredients with one of the following:
Lemon Vinaigrette (from this post - scroll down to the first recipe)
Caraway Cottage Cheeze - for a yummy creamy slaw (omit the Caraway if you prefer)


Rad Appetizers!
And really, how flipping adorable are these little buggers? Don't let the simplicity of these guys fool you - the flavors that accompany this bite sized snack is party worthy all on it's own. Make a whole bunch of these for a picnic, BBQ, or just for you! No guilt in eating them all, right? Here's how you do it:
1 bunch of Red Radishes - thinly sliced
1 Pear sliced lengthwise is quarters, and then thinly sliced width wise
1 Cucumber - thinly sliced
1 Avocado - cut however you like
 Stack the Cucumber first
Top with two slices of Pear - making sure the Pear slices over lap just slightly
Top the Pear with the Sliced Radishes - overlapping the Radish just like the Pear
Top with a chunk of Avocado
Pin with a toothpick, and serve.
Make a batch of Orange Vinaigrette(scroll down to the bottom of the link for recipe) for dipping.


Dai Rad 'Tater' Salad with Zippy Creamy Salad Sauce
1 medium sized Daikon Radish - peeled, and cubed
1/2 c Onion and/or Bell Pepper - chopped
1 to 2 Celery Stalks - chopped
1 to 2 c Cauliflower - chopped
1/2 c Peas (I left mine in the pod) - chopped
1/2 c Carrot - chopped
2 Tbsp Nutritional Yeast
Toss all of the above ingredients together in a mixing bowl - set aside.
Zippy Creamy Salad Sauce
I wanted to originally call this sauce 'Mayo'. But honestly, I was too afraid to do so because I am so grossed out by even the thought of real mayo, that dubbing this a mock version may have resulted in my not being able to eat it. Besides, Zippy sounds much more fun.
1 c Tightly packed Zucchini - peeled and shredded
1/2 c Macadamia Nuts
4 Tbsp Hemp Seeds
2 Tbsp Lemon Juice
3 Tbsp Dijon mustard //or// 2 Tbsp Apple Cider Vinegar
1/2 tsp Garlic Granules
1 tsp dried Chives //or// Onion powder
1 tsp dried Dillweed
Sea salt and Pepper to taste
1/2 cup water
Puree well, for at least 3 minutes in your food processor
Add as much of the sauce to your 'Tater' Salad as you would like. If the Salad is not going to be eaten on the spot, DO NOT add the sauce. As the salad sits in the fridge the water from the Daikon Radish will release making this a very unappealing dish if the sauce has already been added.
So It's very important that you serve this dish upon adding the sauce.
Gosh! I'm so bossy! Sorry luvs.


Dai Rad Stir no-fry with fresh Pineapple in a Coconut-Banana Caramel sauce
So many things are wonderful and happy about this plate you are looking at. Once again I owe a huge thanks to Steph at A Whisk and a Spoon for some inspiration in this dish. As soon as I saw her beautiful Vanilla-Caramel Roasted Pineapple I knew that I wanted to make my own variation of it.
For the Salad:
Daikon Radish peeled - then using your veggie peeler, peel the Radish into ribbon-like pasta
Carrot - julienne cut
Purple Cabbage - sliced very thin
Romaine Lettuce - sliced thin/ribboned
Green Bell Pepper and/or Onion sliced thin
Spring Peas
In a mixing bowl toss the above ingredients with 2 Tbsp Lime Juice and a drizzle of Coconut Aminos

Coconut-Banana Caramel Sauce
4 Medjool dates - soaked in warm water for 10 minutes
1/2 large Banana
2 Tbsp Coconut Butter
1 tsp Vanilla
1/2 c Water
Puree the above ingredients very-very well. This makes a little more than 1 cup of sauce.
Pour sauce over fresh sliced Pineapple and mix evenly.
Top your Salad with the Pineapple and enjoy.
For an extra Flavor kick mix in a pinch of Curry to your Salad.


Fruity Dai Rad Salad
I don't even know what to write about this salad. It's so much more than just a's a edible magic. And I really hope you try it.
1 Daikon Radish - peeled and sliced into thin rounds
2 fresh Peaches - thinly sliced
1 or 2 ripe Pears (use Bartlett) thinly sliced
3 Celery stalks cut on the bias
2 stalks of Corn (yay! fresh corn!)
1 handful of Arugula chopped well - this adds a lovely pepper element
Toss the Entire Salad with either:
  A few drizzles of Extra Virgin Olive Oil, Apple Cider Vinegar, and S&P
Lemon Vinaigrette from this post (scroll down to find recipe)
Serve your Salad on a bed of sprouts.
For Optimum enjoyment try to share this with another person, but if you can't I won't blame you.
How about one more photo because this is just toooo purdy!

Thanks again for all of the encouragement you guys!
And also one more word of thanks to Maniac for providing me with exciting and energizing Kitchen-dancie-time music. This "Weekly Veggie" is all about  Radness, and all about you guys.
Here's to another exciting and jam packed week of food kitchen.

Love and tasty treats to you all!


  1. I love the apps, they are adorable! I'm totally going to make those the next time I need appetizers. That slaw is calling to me right now. I can't wait to try these!

  2. Phenomenal attention to detail in your appetizers. I'll bet you are the hit at all the raw food events you attend. I am part of a raw food meetup group and am always amazed by the colorful and creative dishes people bring!