Monthly Archives: June 2014

Roasted Citrus Yellow Beet Salad

Ahnestveggie

This is the perfect side dish for those hot Summer days where you just want to nibble on something light and refreshing. Perfect for grilling days as well. Just pop those baby boy yellow beets and orange slices on the grill and let them get merry and “charred.” (That actually sounds amazing as I’m typing this right now!)  This is quick and easy to whip up in seconds so not to worry for last minute vegan BBQ parties!

Ahnestveggie

Ahnestveggie

Ingredients:
3-4 yellow beets
1 large tomato, sliced
1 orange
olive oil
fresh basil (optional)
salt and pepper, to taste

Steps:
Preheat oven to 400 degrees.

Thoroughly wash and slice beets to 1 inch thick slices.

In a medium bowl, toss beets in a light olive oil and salt drizzle. Bake for 20-25 minutes until golden brown and tender. Set aside.

Roast (or grill) tomatoes for 10 minutes. Set aside.

Carefully skin orange. Start by slicing both ends off to make a stable base and start cutting outwards from top to bottom. Cut into 1 inch round slices and discard any seeds. (See image below)

Ahnestveggie

Refrigerate until ready to plate to keep cold

Top with fresh basil and drizzle orange ginger vinaigrette when ready to serve.

Ingredients: (Orange Ginger Vinaigrette)
1 tbsp apple cider vinegar
Extra Virgin Olive Oil
1 tbsp orange zest
1 tsp ginger, minced
juice of half orange
salt and pepper, to taste

Steps:
Place all ingredients except olive oil in a bowl and give a quick whisk. Season with salt and pepper to taste. Slowly whisk in EVOO until desired consistency.

Enjoy!

xoxo Sarah

Lavender infusd White Peach Sangria

Ahnestveggie

Here is the long awaited adult -friendly sangria post I promised you. This a continuation recipe to the lavender simple syrup recipe found here. You may increase or decrease the amount of lavender syrup depending on your sweetness preference. I found that this is best served right away and chilled.r

So with that said, after countless counter top spillage and 3 chardonnay bottles later…I present to you this grown up summer pick-me-up.  A whole pitcher will do the trick (wink wink)

Ahnestveggie

Ahnestveggie

Ahnestveggie

Ingredients:
1 bottle white wine (I used Chardonnay)
1 -1/4 cup peach juice
1/4 cup lavender syrup
2 ripe white peach, seeded and sliced into wedges
1 cup sliced strawberries, optional

Directions:
In a large pitcher combine wine, peach juice and lavender syrup.

With a wooden spoon stir to fully dissolve the simple syrup and refrigerate for about 1 hour for a full on peach flavor.

Right before serving, add in additional fresh peach and strawberry slices.

*For an extra touch and lavender flavor, serve each cup with a sprig of fresh or dried lavender.

Enjoy
xoxo Sarah

 

 

Lavender simple syrup

Ahnestveggie.com

Getting a little floral fancy today! As you may know already the one day I look forward to (along with the whole LA community) each week are farmer market Sundays. More specifically Santa Monica Farmer’s Market Sundays! Look at these beauties I found a few weeks ago.

Lavender Simple Syrup

Other than using them as a natural air freshener for your home and car, these versatile flowers can be used in your food and drink recipe The best way to use lavender is to “infuse” ingredients with the lavender leaves such as a simple syrup. Let’s get creative!

Lavender Simple Syrup

Lavender simple syrup

Ingredients:
1 cup Turbinado Raw cane sugar
2 cups water
4 tablespoons dried or fresh lavender (about 10 sprigs)

Steps:
Bring water to boil . Add sugar and lavender leaves and whisk until sugar is fully dissolved.

Boil for another 5 minutes and set aside to cool.

Strain lavender leaves and transfer syrup to a bottle and refrigerate for at least an hour.

Save rest in a bottle or mason jar for later use.

Enjoy!
XoXo Sarah

Spinach stuffed Portobello Mushrooms w/garlic “au jus”

A post long over due! I am finally settled into my new apartment in West LA and slowly getting my Ahnest kitchen together to create some amazing vegan foodies for you.

I came across a sub shop while on my daily inspiration stroll and saw a sign for one of their specials of the day “The French Dip” with au jus. Au jus is just a fancier way of saying “with juice.” Usually the drippings of meat during the cooking process. I wanted to create something that took that idea to another level, and take that challenge using non-animal products.

Then this happened….

spinach stuffed portobello mushrooms

spinach stuffed portobello mushrooms

It’s hearty, satisfying, sophisticated, simple and most importantly so GOOD!
Drooling as we speak!

Ingredients:
4 Portobello Caps
1 bunch organic spinach, rinsed and drained
¼ cup shredded vegan cheese of choice
half onion, diced
2 cloves garlic, minced
½ cup almond milk
1 tbsp Tofutti cream cheese, optional
salt and pepper, to taste

Steps:
Preheat oven 400 degrees

Cut and discard stems of mushrooms. Spray each cap with cooking oil and place bottom side up and bake for about 2-3 minutes until natural juice forms in the center.

Meanwhile in a large saucepan, sauté garlic and onions until translucent. Add spinach ,salt and pepper. Sauté until spinach decreases in size. Add milk and cream cheese (optional) until mixture is slight creamy. Stir spinach filling and cook for additional 10-12 minutes.

Tip: I used scissors to cut the spinach right in the pot so they fit in the mushroom caps.

Heavily stuff the mushroom caps  with the spinach filling and top with cheese. Bake for an additional 10 minutes until cheese is melted.

 Garlic “au jus” sauce:

Strain the leftover “sauce” from the spinach mixture and discard any filling leftover. Use only the liquid as your au jus sauce.

When ready to serve, drizzle a little garlic au jus (filling liquid) on top (or on the side) and serve immediately.

spinach stuffed portobello mushrooms

Enjoy!

XOXO Sarah