Summer cookouts are just around the corner. Impress your guests with this light spin on a vegan potato salad!

Tags: gourmet vegan recipes, healthy vegan dishes, vegan diet plan, vegan recipes

Asian Glass Noodle Salad

Spring is on it’s way, and along with it comes inspiration for intriguing new vegan recipes!

If you’re ready to set aside the casseroles and stews, and dig into a hearty salad, this recipe from Callicoon Kitchen provides the perfect bridge from winter to summer with hearty cold-weather flavors in a light, slightly spicy dressing. More proof that salads don’t have to be boring and predictable!

Chilled Asian Glass Noodle Salad

Ingredients

6 ounces cooked Asian Glass Noodles, chilled
5-6 Turkish figs – chopped
1 small handful organic microgreens
1/2 peeled and diced raw golden beet
1/2 roasted sweet potato cooled and diced
2 Tbs Austrian pumpkin seeds
3 Tbs toasted sesame oil
3 Tbs rice wine vinegar
1/2 tsp kosher salt
1/4 tsp red pepper flakes

Directions
In a large mixing bowl add the chilled noodles, figs, beets and sweet potato one at a time, mixing well after each. Add pumpkin seeds and micro greens, then finish with sesame oil, rice wine vinegar, and pepper flakes. Check for seasoning and serve immediately.

07 Feb 2018

Gourmet Vegan Red Quinoa and Black Bean Chili

Callicoon Kitchen achieves vegan chili perfection with its Red Quinoa & Black Bean Chili.

Black lager plus roasted tomatoes and garlic give this awesome chili added body, texture and intense flavor taking this fall classic to new heights! (Check out the demo video below.)

Ingredients

3½ cups plum tomato
10 garlic cloves
2 c sweet Vidalia onion
2 jalepeno peppers
2 c red quinoa, cooked
2½ tbsp chili powder
2 tsp ground cumin
2 tsp high quality cocoa powder
1 ½ tsp paprika
½ tsp granulated sugar
½ tsp cayenne pepper
1 fifteen-oz can tomato sauce
1 cup water
1 bottle of high quality dark beer
1 can dark red kidney bean, rinsed and drained
2 cans black beans, rinsed and drained
1½ c fresh corn
½ c cilantro, chopped
Extra virgin olive oil
Juice of 1 lime
Salt and pepper to taste

Directions

Cook quinoa per package instructions and set aside.

Preheat oven to 350. Cut plum tomatoes into 1-inch cubes and place in mixing bowl. Add 10 peeled garlic cloves then coat with 2 tbsp olive oil, and salt and pepper to taste. Mix well then spread evenly on lined baking pan. Cook for 30 minutes. Allow to cool. Separate out garlic and give a rough chop. Set aside. Note: If desired you can slice any larger tomato pieces but they will break down in the chili.

Dice onion then seed and mince jalapeño peppers and set aside. Heat 2 tbsp olive oil in a large deep pot over medium heat. Add onion and saute until tender, about 4 minutes Then add tomato and garlic mixture, cooked quinoa, water, tomato sauce, jalapeño, chili powder, cumin, cocoa, paprika, sugar, cayenne and beer. Season with salt and pepper.

Bring mixture to a boil, then reduce heat to a simmer and cover pot and allow to simmer for 30 minutes.

Add in kidney beans, black beans, corn, chopped cilantro, lime juice and zest and cook about 5-10 mins until heated through. Serve warm topped with avocado chunks and vegan cornbread. Enjoy!

Tips

If mixture gets too thick just thin with water until desired consistency

Be sure to roast tomatoes, so much better than canned! Always use fresh corn.

21 Dec 2017

Tags: dumplings, gourmet vegan recipes, vegan diet plan, vegan recipes

Spinach Dumplings with a Tangy Twist

These delectable spinach dumplings are filled with orange cauliflower, black lentils, and quinoa, and are finished with shaved toasted garlic and a spicy mango dipping sauce… Now that’s a mouth full!

“Everybody Wang Chung Tonight”🍴 If you love whipping up special, unique creations in the kitchen, you’re going to adore this dish. We’re talking about home-made, from scratch, healthy, nutrient and protein-rich dumplings here!

⭐️⭐️“SPINACH DUMPLINGS FILLED WITH ORANGE CAULIFLOWER, BLACK LENTILS AND QUINOA FINISHED WITH SHAVED TOASTED GARLIC AND A SPICY MANGO DIPPING SAUCE⭐️⭐️

Ingredients for Dumpling Wrappers

1 cup chopped baby spinach
1 1/2 cup water
2 cups A/P flour
1 tsp kosher salt
1/2 cup very hot water (not boiling)
1/4 cup plus about 3 tbsp spinach purée

Directions: In a large bowl combine chopped spinach and water and purée with an emulsion blender until completely dissolved. In a separate bowl combine flour and salt and mix well. Slowly add hot water and spinach purée and mix well until a shaggy dough forms. See our other Dumpling recipes on how to roll out dough and fill them.

Ingredients for filling

1/2 cup cooked Quinoa
1/2 cup cooked baby Black Lentils
1/2 cup cooked, fine chopped orange cauliflower
2 cloves minced garlic
1 tbsp minced ginger
3 tbsp toasted sesame oil
4 tbsp low sodium Soy sauce
1/4 cup finely chopped cilantro

Directions: In a large bowl combine all ingredients and mix well after each and set aside.

Ingredients for mango dipping sauce

1 mango diced
2 tbsp chopped cilantro
2 tbsp chopped shallot
1 tbsp Soy sauce
1 tsp sriacha
1/2 tsp chili sauce
3 tbsp coconut milk..start with 2 until desired consistency is reached

Directions: In a food processor combine all ingredients and refrigerate. Garnish with black sesame seeds. Enjoy🍴

Tips: Do not over stuff dumplings..⭐️

12 Aug 2017

Tags: gourmet vegan recipes, healthy vegan dishes, kale, kale salad, salad, tropical salad, vegan diet plan, vegan recipes

Tropical Kale Salad: A Tantalizing Summer Dish

This unique gourmet vegan recipe for Tropical Kale Salad is made with sweet kiwi, macadamia nuts, and mango, and is topped with a bright tangerine vinaigrette is super simple to make!

Full of brilliant colors and packed with a variety of nutrients, this tropical kale salad is a perfect vegan dish to serve in the sizzling months of summer.

Refreshing and satisfying, this salad is also gorgeous to look at. You’re sure to receive tons of compliments on the presentation alone. And then when you and your guests dive in, the flavors will tantalize taste buds!

In case you are wary of eating too much fruit, check out the post, Adopting a Healthy Vegan Diet Plan: The Fruit vs. Sugar Confusion. Ella gives you all the info you need to feel good about nourishing your body with fruit.

Tropical Lacinato Kale Salad with Sweet Kiwi, Macadamia Nuts, Mango, and a Bright Tangerine Vinaigrette

Ingredients for Salad
Serves 2

2 Large handfuls Lacinato kale chopped
1 small handful organic pea shoots chopped
1/4 red onion thin sliced
1/2 cup macadamia nuts
1 Kiwi sliced
1/2 mango thin sliced
8 heirloom baby tomato sliced
1/2 cup Rosemary croutons cubed
6 assorted olives
chia seeds for garnish

Ingredients for Tangerine Vinaigrette

1/4 cup juice of tangerines and zest of 1 Tangerine
1/4 cup extra virgin olive oil
1 small clove minced garlic
1/2 tsp Dijon mustard
1 tsp rice wine vinegar
1/2 tsp chopped dill
1 tsp agave nectar
1/4 tsp kosher salt
1/8 tsp ground pepper

Directions for dressing

Combine all ingredients in a mixing bowl except olive oil. Whisk well. Slowly drizzle and whisk in extra virgin olive oil. Refrigerate for 1 hour.

Directions for Salad

In a large mixing bowl combine kale, pea shoots and onion. Serve in a chilled plate. Evenly distribute macadamia nuts, kiwi, tomato, croutons and olives evenly between both plates. Top with sliced mango and garnish with his seeds. Drizzle on tangerine vinaigrette and serve immediately

Tips: Baby Spinach can be substituted for Kale. Pecans can also be substituted for macadamia nuts. Be sure to serve chilled.

Enjoy🍴

*Like this recipe? Check out more of my creative, gourmet vegan recipes!

11 Jul 2017

Tags: easy vegan recipes, gourmet vegan recipes, grilled vegetables, healthy vegan recipes, kebabs, vegan barbeque, vegan diet plan, vegan meal plan

Succulent Fajita Spiced Grilled Vegetable Kebabs

Nothing says summer better than grilling out, and who doesn’t like succulent grilled vegetable kebabs?

This easy vegan recipe is nutrient-packed, and overflowing with flavor. In addition to the mouth-watering seasoning, using vegetables with a variety of textures is key for creating this satiating plant-based meal.

Fajita Spiced Grilled Vegetable Kebabs

⭐️Ingredients for Kebabs

1 lb. tiny potatoes cooked 90% through and cooled
1 large zucchini cut into 1 inch pieces
1 red onion cut into small pieces
1 large handful Shiitake Mushrooms..stems removed
1 orange pepper cut into 1 inch pieces
Few torn 1 inch pieces of raddichio
1 pint baby heirloom tomatoes

⭐️Ingredients for Fajita Seasoning (thoroughly combine)

2 ½ tbsp smoked paprika
2 tbsp kosher salt
1 ½ tbsp crushed black pepper
2 ½ tbsp garlic powder
1 tbsp cayenne pepper
1 ½tTbsp dried oregano
1 ½ tbsp dried thyme

Heat a well greased grill on medium heat. In a large mixing bowl combine all ingredients and coat with Callicoon Kitchen Fajita Seasoning. Add a few tablespoons of olive oil to keep moist and gently coat. Mix well. Cover and refrigerate at least 2 hours. Build kebabs on pre soaked dual wooden skewers to allow easy flipping. Cook for a few minutes on each side until slightly charred. Remove and serve with our Grilled Tomatillo Salsa.

⭐️Ingredients for Grilled Tomatillo Salsa

1 pound Tomatillos
3 cloves garlic
1/4 Vidalia onion sliced
1 Serrano pepper
1 small bunch cilantro
1 lime juice and zest
1 tsp kosher salt

Preheat well greased grill on medium high heat. Unpeel tomatillo from husk and rinse under water to remove outer sticky texture. Lay tomatillo, serrano, onions and garlic on grill. Remove when all are slightly charred (onion and garlic will cook quicker). Tomatillo and serrano should be soft. Place both serrano and tomatillo in a covered bowl and allow to cool for approx 20 minutes. Combine all ingredients into a food processor. Check for seasoning. Allow to chill and serve.

Enjoy!

11 May 2017

Tags: cauliflower, cauliflower meatballs, gourmet vegan recipe, vegan meal plan, vegan pasta, vegan pasta dishes, vegan pesto

Gourmet Vegan Pesto Pasta with Cauliflower Meatballs

gourmet vegan recipe-cauliflower-pesto-pasta-

This gourmet vegan pesto pasta with cauliflower meatballs dish is a hit at dinner parties!

Spring is here, and with the season comes the desire for refreshing, light, yet satisfying meals. This vegan recipe fits the bill perfectly! Cauliflower is all the craze at the moment due to it’s versatility, dense composition of nutrients, and low number of calories. Made with nutrient dense whole food ingredients, this gourmet vegan meal is one you will be proud of!

Bucatini Pasta with a Springtime Asparagus Walnut Pesto Topped with a Spicy Cauliflower Meatball

Ingredients for Pesto/Pasta

1 lb steamed asparagus
4 cloves chopped garlic
1/3 cup walnuts
1 cup fresh basil
1 cup baby spinach
1/2 tsp kosher salt
1 1/2 tsp dried oregano
4 tbsp extra virgin olive oil
zest of 1 lemon
pinch red pepper flakes
1 lb. Bucatini Pasta

Ingredients for Cauliflower “Meatballs”

1/4 head steamed cauliflower chopped and cooled
1 cup cooked and cooled whole wheat couscous
2 tbsp pure pumpkin
3 cloves chopped garlic
1 cup V Breadcrumbs
2 tsp dried oregano
1 tsp dried basil
1 tsp hot sauce
4 tbsp Extra virgin olive oil
1/2 tsp red pepper flakes
salt and pepper to taste

Directions

Combine all ingredients for pesto in a food processor and put on high setting and allow all ingredients to blend well. Add a little extra oil if pesto is too thick.
For the Cauliflower “Meatballs” combine all ingredients except couscous into a food processor and mix well.
Transfer to a large bowl and fold in couscous.
Adjust seasonings.
Roll into tiny meatballs and heat a non stick pan on low/medium heat coated with oil.
Gently allow meatballs to brown on all sides turning every minute.
Mix pasta with pesto and garnish with crushed walnuts.
Top with a meatball or two and enjoy!

Tips

If “meatballs” are too dry add more pumpkin.
If mixture is too wet add additional Breadcrumbs.
Keep the balls small so they cook through quickly.

20 Apr 2017

Tags: gourmet salad, gourmet vegan, healthy meals, salad, vegan diet plan, vegan recipes

Gourmet Green Salad with Kiwi Vinaigrette

Who would have thought you could make a gourmet salad this interesting and appetizing?

Unique, packed with nutrient dense vegetables, fruits, nuts, and seeds, this gourmet salad is a party for your taste buds. Perfect for your next dinner party to impress your guests with such a beautiful and diverse combination of ingredients. Making your own dressing is also key, as it is hard to find tasty dressings that are void of processed ingredients. Give it a try and let us know what you think!

Mixed Greens with White Asparagus, Raw Cacao, Macadamia Nuts, Kiwi and Dried Goji Berries with a Bright Kiwi Vinaigrette

Ingredients For Salad

1 small handful each of Butter Lettuce, Red Kale and Pea Shoots
3-4 stalks shaved white asparagus
1/4 red onion…thin sliced
1/4 cup Raw Cacao
1/4 cup dried Goji Berries
1/4 cup macadamia nuts
1 kiwi thin sliced
salt and pepper to taste

Directions for Salad: In a large mixing bowl starting with greens fold all ingredients together gently and arrange on a white plate..Serve with grilled flatbread..

Gourmet-Salad Ingredients For Dressing

3 kiwis peeled and chopped
1 1/2 tbsp Champagne Vinegar
1 1/2 tsp high quality Dijon mustard
4 tbsp extra virgin olive oil
1 tbsp agave nectar
few sprigs of chives
1/2 tsp kosher salt
1/4 tsp ground pepper

Directions for dressing: In a food processor mix all ingredients well and serve immediately..
Tips: Dried figs or dates are a good substitute if goji berries are not available..Spinach and Arugula can be substituted for the greens.

Enjoy!

-Ron

08 Feb 2017

Tags: healthy vegan dishes, vegan burger, vegan diet plan, vegan recipe, vegan recipes, veggie burger

Black Quinoa, Cauliflower and Golden Lentil Burger with Asian Pear Slaw and Hoisin Ketchup

“I just called to say I love you!” Our BLACK QUINOA, CAULIFLOWER and GOLDEN LENTIL BURGER with an ASIAN PEAR SLAW and HOISIN KETCHUP is a Possible Addition to Plant-Based Superstar “Little Stevie’s” Burger Rotation…and may just have you feeling like…SIR DUKE!

Ingredients for Burgers

1 cup cooked Black Quinoa
3/4 cup cooked Golden Lentils
1/2 cup diced steamed Cauliflower
1/4 cup diced Orange Pepper sautéed and cooled
1 cup cooked Shiitake mushroom chopped
1/2 cup diced shallots sautéed and cooled
3/4 -1 cup V Breadcrumbs
2-3 tbsp pure pumpkin
1 tbsp hoisin sauce
1 handful chopped parsley
1 tbsp toasted sesame oil
1 tbsp chopped thyme

Ingredients for Slaw

1/2 Asian Pear..thin sliced
1/2 lime juice and zest
1/4 medium red onion thin sliced
few sprigs chopped cilantro
1/4 orange pepper thin sliced
1/4 bulb of fennel thin sliced
splash rice wine vinegar
1 tbsp extra virgin olive oil
salt and pepper to taste

Directions for slaw

In a large bowl combine all ingredients and refrigerate at least 1 hour before serving.

Directions for Burgers

In a large bowl starting with Quinoa..add each ingredient and incorporate well after each. Mixture should hold together well and not be too wet or dry. Form into patties. Heat a well greased grill medium heat and cook approx 3 minutes per side. Burgers should show grill marks…Enjoy!

Tips: Avocado Or Guacamole make a terrific topping addition. Serve with crispy sweet potato fries. Do not overheat grill.

-Ron

04 Jan 2017

Tags: kale, salads, vegan diet plan, vegan recipes