Tag Archives: vegan recipe

Dairy Free, Gluten Free, Recipes, Vegan

Cranberry Walnut Kale Salad Recipe

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cranberry walnut kale salad

The kale harvest is well underway at Mercy Hill Farm and we’ve got lots of it! It’s available for sale inside our barn and there are SO many ways to enjoy it. Here’s a simple salad I made yesterday for lunch:

Cranberry Walnut Kale Salad Recipe

(makes one large serving or two side servings)

  • 5 or 6 large kale leaves
  • 1/4 cup dried cranberries diced
  • 1/4 cup raw walnuts coarsely chopped

Massaging Your Kale

(this process makes it much tender and tastier in salads)

To prepare the kale, rinse the leaves

massaging kale vigorously under cold water. Discard the thick main stem and cut the leaves into 1″ pieces. Place the leaves in a large mixing bowl. Sprinkle with about a teaspoon of salt. Massage the kale in your hands for about 2 minutes, or until the kale looks like wet seaweed. Fill the bowl with water enough to completely cover the kale. Swish it around for a minute and then remove the kale to a plate. Empty and rinse the bowl thoroughly to remove the salt. Repeat the process at least once to ensure the salt is gone from the kale, and then move the kale to a colander to drain any excess water off. Then your kale is ready to eat as a delicious salad green packed with raw nutrients and fiber!

Honey Dijon Dressing:

This simple dressing is my go-to most days.

(makes 5-6 servings)

  • 6 tbsns cider vinegar
  • 2 tbsns dijon
  • 3 tbpn extra virgin olive oil
  • 1 tsp raw honey (2 1/2 tspns sugar for vegan)
  • 1/2 tspn salt and pepper each

Add all ingredients to a small jar, put a lid on it and shake.

If you have not tried eating kale this way, you really owe it to yourself to give it a try.

kale for sale

Dairy Free, Gluten Free, Recipes, Vegan

Raw Vegan Sushi With A Side of Cauliflower “Rice”

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raw veggie sushiI just did not want another salad today. 😀 My Asian heritage and and abundance of vegetables led me to this:

Raw Veggie Sushi With A Side of Cauliflower “Rice”

Gluten free, Dairy Free, Grain Free and Raw Vegan

Recipe:

– Gather up your favorite raw veggies: carrots, cauliflower, cucumbers, asparagus, peppers, scallions, spinach, etc. You name it.

– You will also need:

  • Nori Sheets
  • Wasabi Paste
  • Gluten Free Tamari (soy sauce)
  • Pickled Ginger

1. Rinse your veggies well in cold water then julienne them into thin strips about 3″ long, as narrow as you can get them.  (If you need help with julienne, check out this video) Put a couple crowns of cauliflower into the food processor and pulse until it looks like rice. (Careful not to over pulse.)

2. Put a tablespoon of wasabi powder in a small bowl. Add a few drops of water and mash it around with a  spoon. Add a few more drops of water and mash again, until you get a thick, play-doh consistency. Then mash some more. (The more you mash, the hotter it gets…)

3. cut the nori sheets into strips 2″ wide and 8 or 9″ long. Put a few tablespoons of water in a small bowl and keep nearby.

rolling sushi
Rolling Sushi

4. Lay a strip of nori on a wooden cutting board or other smooth flat surface, lengthwise away from you and place a few pieces of each veggie in the sheet about 2″ from the closest end.  Let some veggie pieces stick out further than others for better presentation. Dip your finger in the water bowl and wet the far end of the nori sheet, all the way from the top, down to the veggies.

5. Carefully roll the nori away from you, while pulling the veggies toward you, trying to keep the roll as tight as you can without tearing the nori.

6. Press the “riced” cauliflower into a small bowl and quickly put it upside down on your serving board to make the mound.

7. Serve on a sushi board with a small bowl of tamari, the wasabi paste and ginger.

Tanoshimi kudasai!

Dairy Free, Gluten Free, Recipes, Vegan

Vegan Recipes: Avocado Pesto Pasta

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avocado pesto pasta recipeHere on the farm, we’re always on the lookout for healthy alternatives to our favorite, old-world comfort foods. This Gluten Free, Dairy Free, Vegan recipe comes from a friend online who loves avocados. We love them too! Along with pesto and pasta. We find that vegan recipes include a lot of avocados and for good reason: Avocados are a great way to get “good” fats, with no cholesterol. Avocados are loaded with protein, potassium, folate, vitamin C and vitamin A and a whole lot of other vitamins and minerals in their natural form. Read more about avocados here. This dish is an amazingly rich and satisfying meal containing many of our favorite high flavor and highly nutritious foods, without the foods we wish to avoid for health reasons. Hard to believe how delicious and creamy this is!

Avocado Pesto Pasta Recipe

  • 1 medium Avocado – peeled and pitted
  • 3 cloves of fresh garlic, peeled
  • 1/4 cup fresh basil leaves, minced
  • 2 tbspns extra virgin olive oil
  • 1 tsp salt
  • 8 ounces uncooked gluten free pasta

Put water on to boil for the pasta, according to supplier’s directions. Put avocado, garlic, basil leaves, olive oil, salt into a blender and blend until smooth. Cook your pasta.

Put the avocado mixture into a large mixing bowl. Once the pasta is cooked, drain and add to the bowl. Mix the avocado mixture through the pasta and serve. Goes great with a green salad or gluten free bread. We like to go for garlic and pesto overload! just double up on the garlic and basil.. mmm.

What other great avocado vegan recipes do you like?

 

 

 

Farming

Great Vegan Recipe: Warm Spinach Salad with Lentils & Carmelized Onions

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vegan recipe: warm spinach salad with lentils and carmelized onions

This vegan entree is packed with vitamins and fiber and makes a very satisfying main course, even if you are not trying to avoid meat, dairy or wheat products. We make it from memory – having first enjoyed it at our all time favorite lunch eatery: The Chinook Cafe in North Conway NH. Now closed, it used to be a regular dining treat for us about once a month. So in honor of the beloved Chinook Cafe:

Ingredients:

3/4 cup uncooked dry lentils

8 0z fresh baby spinach leaves

2 medium yellow onions

1 tbspn brown sugar

1/2 cup real maple syrup

1/4 cup balsamic vinegar

1/4 tsp each ground black pepper and salt

Recipe

Mix together the maple syrup and the balsamic vinegar in a measuring cup, add 1/4 tsp each fresh ground black pepper and salt. Set aside.

Peel and slice the onions as thin as you can. Begin sauteing them in a wide fry pan (we love our old cast iron pans for this) in a tsp or two of canola oil over medium heat stirring occasionally.

While the onions are cooking, put the lentils in a medium saucepan, cover them over with water to 2 inch above lentils. Bring to a boil. Set a timer for them: 20 minutes.

After about 10 minutes add a pinch of salt to the onions. Allow them to brown, but not burn. Once they are brown, add a tablespoon of brown sugar to the pan. Continue sauteing and stirring occasionally until they begin to stick to the pan, then remove pan from the heat. Set aside.

When the lentils are done, use a collander to drain them well. Then add the lentils to the onion pan and raise the heat to high. Once the onions and lentils are starting to sizzle real strong, add the maple/balsamic mixture. Let them sizzle for about 3 minutes, then turn off the heat.

In a separate wide frying pan, bring a few tspns of canola oil to medium heat. Add the spinach leaves. Stir them occassionally. Get four dinner plates ready. When the spinach is just wilted (about 5 minutes), spread it equally onto the four plates. Scoop the lentil/onion mixture equally onto the middle of the spinach on each plate.

Hope you enjoy this as much as we do! Drop us an email and tell us what you think.