Spring Menu from Emmanuelle

foodDear IYI community, here is another menu entry prepared at IYI kitchen. Please enjoy!
 Spring Menu
Black Bean Salad  
yields 2 quarts
Adapted from Angelica Home Kitchen by Leslie McLeachern
For the Salad:
2 c dried black beans, soaked overnight
6 c water
1 cup celery, cut into 1/8 in. slices
1 cup zucchini, cut into 1/8 in. slices
1 cup red cabbage, cut into 1/8 in. strips
1 cup carrot, cut into 1/8 in. slices
2 cups of asparagus cut into pieces 
For the vinaigrette:
1/2 fresh squeezed lime juice, strained
1 1/2 T seeded, minced jalapeno pepper
2 1/2 T salt
2 T minced garlic
1 T lime zest
1/3 c chopped cilantro
3 T olive oil
Rinse beans thoroughly before placing in pot with 6 c of water.  Bring to a boil, reduce heat to a simmer and cook until tender 45-90 minutes depending on the length of the soaking.  When finished, drain the beans and rinse under cold water.  
Combine the vegetables in a steamer and steam for 2-3 minutes until crisp-tender.  Chill in a bowl of cold water for 1 minute.  Drain and set aside.
In a large mixing bowl combine the limejuice, jalapeno, salt, garlic, lime zest and cilantro.  Whisk in the oil, then stir in the steamed vegetables and black beans.  
Season with salt and pepper, adding more lime juice or oil to taste.

Caesar Salad 

serves 6
Lettuce:
Two heads of organic romaine lettuce, cut into bite-sized pieces and spin dried.
Easy Pine Nut Parmesan:
1 cup sunflower seeds
1 teaspoon salt
Dressing:
1 cup olive oil
½ cup of water
¼ cup lemon juice
3T apple cider vinegar
2 T light miso
2 cloves garlic
2 large dates
A little minced parsley
Wash and dry the romaine lettuce.  Tear or cut into bite sized pieces.
For the dressing: In a blender combine 1/2 c olive oil, water, lemon juice (or vinegar), light miso, garlic and dates.  Blend until creamy.  Stir in minced parsley to taste.
For ” sunflower parmesan,” pulse the seeds  and salt in food processor until crumbles form.
Delicious Cornbread 
serves 7
1/4 c agave or honey
1 c soy milk
1 1/4 c yellow cornmeal or corn flour
1 c of oat flour
2 t baking powder
1/2 t baking soda
1/2 t salt
3 T sunflower oil

Preheat Oven to 425 degrees. Beat together soymilk and sweetener.  In a separate bowl mix the dry ingredients together. Then combine all ingredients including oil.  Mix well.  Spread into an oiled 8-inch square pan bake for 20 minutes.

2016-10-15T01:45:20+00:00 April 30th, 2015|Comments Off on Spring Menu from Emmanuelle