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Asparagus Basil Salad and Cauliflower Risotto by KYMBERLY DELOATCHE	No ratings Rating Details Rate this meal Printable View

Recipes:

Asparagus Basil Salad by KYMBERLY DELOATCHE serves: 2	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Late spring and summer salad

Ingredients:

1 lb

Aspargus, trimmed and halved

1 cup

grape tomatoes, halved

ripe avocado, cut into cubes

1 cup

sliced basil leaves

1/4 cup

olive oil

2 tsp

lemon juice

2 tsp

dijon mustard

1/2 tsp

celtic sea salt

1/2 tsp

pepper

Directions:

1.Steam asparagus for 5-7 minutes until fork tender
2.Place asparagus, tomatoes, avocado and basil in a large bowl
3.Stir in olive oil, lemon juice and mustard
4.Sprinkle with salt and pepper
5.Serve

Categories:

Dairy Free
Salads
Vegetarian/Vegan
Wheat Gluten Free

Cauliflower Risotto by KYMBERLY DELOATCHE serves: 2	No ratings Rating Details Rate this recipe Printable View Print Index Cards

veggie, vegan, gluten free, dairy free

Ingredients:

3 Tbls

Pine Nuts

1 1/2 Tbls

Nutritional Yeast

1/2 tsp

Salt, or to taste

2 Tbls

Grapeseed, Olive or Coconut Oil

1/2 cup

onion, minced or diced

3 cups

Cauliflower (1/2 med to large head) Grated

garlic clove, minced

1/4 cup

Broth, chicken or veggie

Basil Leaves, chiffonade

Directions:

Combine the nuts, nutritional yeast, and salt in your spice grinder, and give it a few pulses. The nuts should grind up, and begin to clump. It is best if it stays a bit powdery and doesn’t turn into a paste, but if it does, no loss. Set aside while you cook the cauliflower.

Heat the oil in a large skillet over medium heat. Add the onion and sauté for about 3 minutes. Add the grated cauliflower and continue to sauté / stir-fry for about 4 minutes. Add the garlic and suate for 1 minute more. Add the broth, reduce the heat to medium-low, stir, cover and allow it to sit for 2 to 3 minutes. This cooks it to the perfect “al dente” consistency for us, but feel free to cook it to your desired tenderness.

Remove the lid, turn off the heat, and stir in the reserved nut mixture. It may clump a bit, but continuing to stir it in the hot pan will help it to distribute and become creamy. Stir in the basil and fresh ground pepper to taste, if using. Serve.

No Onion? I ran out of onion the second time I made this dish, so I skipped the onion sauté, but added ¼ teaspoon of onion powder to the nut mixture. The fresh onion was better, but this was still tasty in a pinch!

To Serve: This versatile dish can be served with a salad or steamed veggies (broccoli or asparagus would be nice) to keep it light and vegetarian. For an omnivorous meal, we found it went quite well with baked chicken, and also made a quick lunch with leftover chopped chicken added.

Lower Fat Option: I haven’t tried this as of yet, but I think this would work with just 2 teaspoons of oil if you were trying to go lower in fat. I would just sauté the onions in the oil, add the cauliflower and sauté for just 1 minute, and then add the broth and cover. Cook until it reaches your desired tenderness. You may need to use a touch more broth. Don’t skip the pine nuts though; they add richness and nutrition!

Categories:

Dairy Free
Side Dishes
Vegetables
Vegetarian/Vegan
Wheat Gluten Free