Tagged:  vegan

Due to the pronounced anise flavor of fennel, it has always been difficult for me to eat this bulb. I discovered that if I combine fennel with other ingredients, such as lemon, olive oil, and mint, it transforms into a delicious food. Recently, I arranged it on a plate with tomatoes and oranges. The color scheme turned out very lively and the fennel salad – quite fancy.

Prep time: 15 minutes
Serves: 4 to 6

Ingredients:
2 fennel bulbs, green stems discarded
2 vine-ripened tomatoes
4 medium oranges, peeled, rind removed
Juice of 1 lemon
Salt and ground black pepper, to taste
Extra virgin olive oil, for drizzling
4 tablespoons finely shredded mint leaves
12 assorted pitted olives (I use 6 kalamata and 6 green olives)
1. Using a potato peeler, lightly peel outer section of fennel bulbs.

2. On a cutting board, slice the bulbs lengthwise, making 1/4-inch thick pieces; set aside.

3. Cut tomatoes and oranges into 1/4-inch thick slices and arrange them with fennel slices, intermittently, on a plate.

4. Add lemon juice, salt, pepper and a drizzle of olive oil.

5. Finish the salad with a sprinkle of shredded mint leaves and garnish with olives.

Serve Fancy Fennel Salad alongside Salmon Nicoise Salad; Kiwi, Mozzarella & Papaya Skewers; or Roasted Peppers (recipes previously published by The Kitchen Buzzz).

Text and Photographs ©2010 Nancy DeLucia Real

In my home, there’s always a freshly made salsa in the refrigerator. I learned the art of making authentic and delicious salsas from my husband who hails from Mexico. He also taught me to pair salsa with “whatever” else you can find to satisfy the moment’s craving. For a quick snack of tortilla chips, a taco, quesadilla, or even panini, salsa is a perfect go-with. You can also substitute salsa for dressings in salads containing chicken or fish.

Prep time: 20 minutes
Makes: 2-1/2 cups salsa

Ingredients:
3 tomatillos (these look like green tomatoes with a dry, paperlike outer skin)
2 large vine-ripened tomatoes
1 Serrano or Jalapeno chile
1 clove garlic, crushed (optional)
Handful of cilantro (about 1/3 cup, lightly packed)
1/2 teaspoon salt
Dash ground cumin

1. Peel the outer, paper-like skin of the tomatillos; discard skins.

2. Place tomatillos, tomatoes and chile in a 3 or 4-quart pot. Cover with cold water and bring to a boil.

3. Cook on medium-high heat, uncovered, for 5 to 7 minutes or until skins of tomatoes crack and tomatoes are somewhat soft.

4. Drain and reserve 1/3 cup of cooking liquid. Let tomatillos, tomatoes and chile cool about 10 to 15 minutes (they will be warm).

5. Transfer cooked ingredients to a blender and combine with garlic, cilantro, salt and cumin.

6. Pulse-blend 5 to 8 times for a lumpy salsa. Puree for a smooth salsa.

7. Transfer the salsa to a glass or porcelain bowl. If salsa is too dense, stir in a tablespoon or two of the reserved cooking liquid. Taste and adjust seasonings.

Serve immediately or refrigerate, covered, up to 3 or 4 days.

This salsa is is also great with my Misto Peppers Frittata, omelettes, raw veggies or … whatever!

Text and Photographs ©2010 Nancy DeLucia Real

Before moving to LA I thought I was coming to the tropics. I arrived in the month of May and asked, “Where is all the sunshine?” Somebody answered, “Here in LA, this is sort of our winter.”

These days, while waiting for the May and June fog to burn off in the City of the Angels, I’m soooo cold and need some soup to warm up. I don’t want to be in the kitchen for hours either. I just want to eat my hot delicious soup now – it’s easy, quick and vegan, too!

Prep time: 30 minutes
Serves: 4 to 6

Ingredients:
1 celery stalk, peeled
1 small carrot, peeled
1/2 brown or white onion
4 tablespoons extra virgin or vegetable oil
3 cups vegetable broth combined with 4 cups cold water
1 zucchini, julienned
1 large carrot, peeled and julienned
2 to 3 yellow sunburst squash, julienned
1 potato, peeled and julienned
1 vegetable bouillon cube
Salt, to taste

1. In a food processor, grind together the celery stalk, small carrot and onion; set aside.

2. Meanwhile, in a 5 or 6-quart saucepot, heat the oil. Saute the ground vegetables in the oil until onion is translucent, about 1 minute. Add the broth-water mixture and bring to a boil.

3. Stir in the remaining vegetables. Bring to a boil and stir in the vegetable bouillon cube.

4. Let bouillon cube dissolve and taste the soup. If needed, add a little salt.

5. Cook 2 to 3 minutes or until vegetables are crunchy-tender.

Serve immediately with any type of warm bread: Italian or French; flour or corn tortilla; lavash, naan or pita.

Variation: Add other favorite vegetables such as a thinly sliced leek (white parts only), 2 cups shredded cabbage and/or 1 cup cooked beans (kidney, white or garbanzos). You may also add 1 cup frozen corn, peas, fava beans or edamame.

Additionally, you may add cooked pasta (small variety) or cooked rice (brown, white or wild).

Note: To julienne veggies, see the Tips and Tricks page.

Text and Photographs ©2010 Nancy Real

Spring and all of nature’s bounty are finally here! I was so excited when I saw the first fresh crop of strawberries at my local farmers’ market, that I immediately created this recipe for homemade strawberry jam. It’s natural, light and delicious on toasted bread, or as a topping for ice cream, yogurt or cookies. And the best part is that it only takes about 20 minutes to make.

Active prep time: 15 to 20 minutes
Inactive prep time: 2 hours (for cooling)
Makes: 1-1/2 to 2 cups

Ingredients:
4 cups (1 quart) whole fresh strawberries
1/2 cup pure cane sugar (this sugar is light golden and less processed)
1/2 cup water
Juice of half a lemon
1-1/4 teaspoons cornstarch mixed with 2 tablespoons cold water in a small cup or glass

1. Rinse and dry the strawberries.

2. Remove stems and cut the strawberries into fourths lengthwise.

3. In a 3-quart saucepot, combine the strawberries, sugar and the water.

4. Bring the mixture to a boil and cook for 3 minutes, stirring occasionally.

5. After 3 minutes, mash the strawberries with a potato masher, and cook an additional minute. Stir in the lemon juice and the  cornstarch mixture.

6. Taste and, if a sweeter jam is desired, add 1 additional tablespoon sugar. Cook and stir for an additional 30 to 45 seconds.

7. Remove from heat, cover and cool completely.

Transfer to an airtight glass container and refrigerate up to one week.
Makes 2 cups

Text ©2010 Nancy DeLucia Real