All posts filed under: Vegan

Picked Peppers Pico De Gallo

All through early fall there has been a plethora of peppers in our garden. Jalapeño, bell peppers, Anaheim and a variety of small sweet peppers abound. Quite frankly, I have peppers coming out of my ears. There are also spring onions, lots of them, so I was excited when I saw there were still beautiful heirloom tomatoes at the farmers market perfect for whipping up a fresh Pepper Pico de Gallo. The traditional version does not call for the sweet peppers but they add nice flavor, color and crunch. I also like to add a little dash of olive oil to bring the flavors together but I’m Californian and like to add olive oil to everything so feel free to leave it out. You can adjust the number of Jalapeños depending on how spicy they are and how spicy you like it. Enjoy with chips or as a flavorful topping to any mexican dish. Ok, that’s 7 peppers down… Ingredients: 3 small heirloom or Roma Tomatoes, diced 3 small Sweet Peppers or 1/2 lg Bell Pepper, seeded, diced 2 Spring Onions …

Sesame Spiced Sweet Potatoes

Published by Jacqueline King

This recipe was given to me by our Summer neighbor in Muskoka Canada, Martha Stigler. She is a brilliant entertainer and prints a cookbook with her recipes every year to share with friends and neighbors. What a wonderful gift! Enjoy! -Jacq Serves 4 Preheat oven to 400* Ingredients: 2 Sweet Potatoes 1 Tbsp Olive Oil 2 Tbsp Sesame Seeds 1/2 tsp Paprika 1/2 tsp crushed Fennel Seeds 1/4 tsp Cayenne Pepper Kosher Salt Cut Sweet Potatoes lengthwise into eighths and toss with Olive Oil to coat. Mix Seasonings and Sesame Seeds, sprinkle over Potatoes and toss again. Spread on a baking sheet and bake for 40 minutes, turning once. Remove from oven and sprinkle with Salt.

The Simplest and Best way to Enjoy Heirloom Tomatoes

Published by Jacqueline King

Summer tomatoes are finally here! With fun names like Green Zebra, Brandywine, Lollypop, Pineapple each heirloom tomato seems to taste better than the next. In fact there may be nothing better than a fresh cut heirloom tomato EXCEPT- a fresh cut heirloom tomato with a sprinkle of truffle salt and a light drizzle of very good olive oil. Oh sure, you could turn them into sauce or place them on a bed of greens, but right now these fresh beauties are the real stars. Why not let them shine? Have as an easy appetizer or refreshing snack. In fact even my chihuahua Lola likes them and she rarely eats anything that isn’t spelled M-E-A-T so you know they must be fantastic 😉 Enjoy! xJacq

Roasted Farmer’s Market Veggies with Berbere Spice and Tofu

Published by Jacqueline King

I made these lovely skewers with organic baby beets, baby portabella mushrooms and purple, white and orange carrots from the new Sunset Strip Farmers Market but you can substitute with whatever is in season. Pumpkin, sweet potato, zucchini, cherry tomato, Brussel sprouts etc. would all be delicious. Try to cut everything approximately the same size so they cook evenly. If you’re using asparagus in the mix reserve and add after 20 minutes. Berbere is a delicious Ethiopian spice blend available at specialty and ethnic food markets and online or you can make your own. Enjoy! -Jacq Preheat oven to 400* Makes 4 main dish salads, 6 sides or appetizer salads or 8-10 skewers Ingredients: 2 lbs Fresh Veggies cut into aprox. 1-inch chunks 2 Tbsp Olive Oil 2 Tbsp fresh torn Cilantro leaves 1/2 tsp Kosher or Sea Salt 1/4 tsp Black Pepper 1/2 tsp Berbere Spice 8 oz. Extra-firm Tofu cut into dice Toss your vegetables, tofu and cilantro with olive oil and spices. Place in oven on a baking sheet or roasting pan for …