Quick Cucumber Kimchi

Recipe from Olivia Yi 
Husband-Tested in Alice’s Kitchen

Quick Cucumber Kimchi is a tangy and refreshing side dish that takes just minutes to make.  It bypasses the fermentation process which can take days or weeks.  This quick kimchi is more akin to a cucumber salad and can be ready to eat in less than 30 minutes!  This particular recipe is meant to be eaten right away, but can be kept in the fridge for a day before eating.

2 English seedless cucumbers, partially peeled and cut into thick slices 
1/4 medium onion, thinly sliced then sliced again in half
1/3 cup carrots, thinly sliced or shredded
1 Tablespoons minced garlic (about 3 cloves)
2 teaspoons salt
1-2 Tablespoons Korean red pepper flakes ("Gochu-garu") (I used 1 Tablespoon Aleppo Pepper.)
1½ teaspoons sugar
2 Tablespoons rice wine vinegar
2 teaspoons fish sauce** (I used Vegan Worcestershire Sauce.)
1½ Tablespoons toasted sesame oil
2 teaspoons toasted sesame seeds, for garnish
 
Add cucumbers, onion, carrots, and garlic into a large bowl.  Add salt and mix to ensure the vegetables are well coated with salt.  Set aside and let sit for about 20 minutes. 
Drain out the excess liquid that has formed at the bottom of the bowl.
Add Korean red pepper flakes, sugar, rice wine vinegar, fish sauce, and sesame oil. Mix well and then garnish with sesame seeds.

Notes: 
**Fish sauce is not vegan.  To substitute fish sauce with a vegan substitute, here are some options:
• Soy Sauce
• Tamari
• Vegan Oyster Sauce
• Vegan Fish Sauce
• Seaweed
• Coconut Aminos
• Vegan Worcestershire Sauce
• Mushroom Broth

Sumac Onion Salad

Recipe from Unicorns in the Kitchen

Husband-Tested in Alice’s Kitchen
Makes 4-6 servings

This delectable and simple salad will immediately elevate any sandwich, wrap and plate. Very easy to prepare and so delicious! Here you see it served as a little salad and also inside the tempeh bacon, lettuce and tomato wrap.

2 red onions thinly sliced
1 cup parsley chopped (Can substitute cilantro, dill or green onions)
2 teaspoon sumac*
Juice of 1 lemon 
1 Tablespoon olive oil
1 teaspoon Kosher salt
¼ teaspoon black pepper
1 teaspoon Aleppo pepper**

Peel the onions and slice them thinly crosswise or lengthwise. Place them in a bowl and make sure the onion slices are not sticking to each other. If they are, separate them using your hands or a fork.
Add the chopped parsley, sumac, lemon juice, olive oil, salt, pepper and Aleppo pepper to the onion. Mix well to combine.
Serve it immediately or cover and refrigerate for at least 30 minutes before serving it as a condiment or topping alongside kebabs, chicken or sandwiches.
Keeps up to 4 days in the fridge.

*Sumac is a spice that is popular in the Middle East. Sumac is a versatile seasoning that adds a bright red color and a tartness, similar to lemon juice, to a dish. One of the most common uses for sumac is in the spice blend called za'atar.
**Aleppo pepper is about half as hot as the crushed red chile flakes you put on your pizza, and easily twice as flavorful. Like salt, Aleppo-style pepper is a flavor enhancer. It marries slow-building heat with earthy, cumin-y undertones and a little hit of fruity tang—and yes, it’s as delicious as it sounds. Good Aleppo-style pepper is flaky, semi-oily, and has a rich burgundy color. It should smell bright and fruity, with a super-savory finish reminiscent of sun-dried tomatoes.

Roasted Broccoli and Tofu With Creamy Miso Dressing

Recipe from Bon Appetit

**Adapted and Husband Tested in Alice’s Kitchen (See notes.)
Serves 2

Well, I could eat this every day!  The sauce alone is AWESOME and would work with other roasted veggie dishes.  I served this with roasted Spicy Sweet Potatoes since the oven was already on.  I also served this with the fantastic Sumac Onion Salad and a piece of seasonal whole fruit. 

2 teaspoons coriander seeds
2 small heads of broccoli (about 1 pound total), cut into large florets
7-ounce firm tofu, drained well & pressed, torn into bite-size pieces (half a package)
2 Tablespoons cornstarch

4 Tablespoons extra-virgin olive oil, divided
1 teaspoon Aleppo-style pepper 
1 Tablespoons fresh lemon juice
½ cup hemp seeds
2 Tablespoons white miso
¼ cup water, may need a bit more to help with blending

2 teaspoons toasted sesame seeds

¼ cup crushed toasted almonds (for serving)
Some parsley leaves (for serving)
1 Tablespoon toasted sesame seeds (for serving)

Preheat oven to 425F. Coarsely grind coriander seeds in spice mill or with mortar and pestle.  Dust and toss the tofu with the cornstarch.

Add broccoli and tofu to baking sheet. Drizzle with 2 Tablespoons oil, add crushed coriander and pepper, and toss to combine.

Roast, tossing once halfway through, until broccoli is browned (even lightly charred in a few spots) and tender, 30 minutes. Let cool.

Purée ½ cup hemp seeds, 2 Tablespoons white miso, 2 teaspoons sesame seeds, 1 Tablespoon lemon juice and 2 Tablespoons olive oil, and ¼ cup water in a blender until smooth. (You may wish to add a bit more water, 1 Tablespoon at a time to help with the blending.  The sauce should be like a spreadable sour cream or yogurt texture to smear on the plate.)

Spread some dressing on bowls or plates. Toss the broccoli and tofu together and arrange over dressing. Top with sesame seeds, almonds, and parsley.

Notes: 
The original recipe called for ½ pound brussels sprouts, sliced.  But I didn’t have any at the time I tested the recipe.  Most reviewers said that they quartered the Brussel sprouts instead of slicing them.  The original recipe also called for 1/3 cup green olives, pitted and chopped.  Almost every reviewer said the olives made the dish way too salty and suggested omitting them.  As much as I love olives, I left them out and the dish was perfect.  I also followed reviewer suggestion about dusting the tofu with a bit of cornstarch to help crisp them up in the oven.  Excellent suggestion.  I omitted the Kosher salt because with miso being quite salty, I didn’t think it necessary.  It was seasoned perfectly, in my view.

Roasted Bell Pepper and Cannellini Bean Dip/Spread (Vegan)

Here you see some whole grain toast spread with
Roasted Bell Pepper and Cannellini Bean Dip/Spread 
and topped with lettuces, sprouts and fresh tomato slices
and sprinkled with Everything But the Bagel Seasoning. 
This open face sandwich is served along
with fresh grapes for a light and yummy lunch.

Recipe from Good Eatings

Husband-Tested in Alice's Kitchen

Makes about 2 cups

This bean spread is perfect for meal prep day since it can be made in advance and stored in the fridge for up to a week.  It can be used to add a little something special to a sandwich or as a dip for veggies for snacking.  

2 roasted red bell peppers from a jar

1 (15 oz.) can cannellini beans, rinsed and drained

Juice from 1/2 lemon

1-2 cloves garlic, chopped

2 Tablespoons nutritional yeast

1 teaspoon ground cumin

1/2 teaspoon Aleppo pepper or pinch of cayenne pepper

1-2 teaspoons maple syrup (I think 1 teaspoon is plenty.)

Garnish (optional) Aleppo pepper and fresh parsley, minced

Place all the ingredients in a food processor or blender and blend until the mixture is smooth.  Scrape down the sides of the processor, if needed.  Taste for seasoning and adjust, if needed.  Garnish, if desired.

Keep in an airtight container in the fridge for up to 1 week.

Winter Salad Hummus Bowls with Seedy Power Sprinkle

Recipe from Anna Stockwell via Epicurious

Husband-Tested in Alice’s Kitchen

Serves 4

5 Tablespoons unseasoned brown rice vinegar

1 Tablespoon honey

1 Tablespoon tamari or soy sauce

½ teaspoon kosher salt

¼ cup olive oil, plus more for drizzling

1 bunch kale, stems removed, torn into bit-sized pieces OR 4 cups baby kale

1 lb. brussels sprouts, trimmed, thinly sliced

4 Hard-Cooked Eggs, cut in half

1 cup store bought or homemade hummus

1 cup Seedy Power Sprinkle*

Flaky sea salt, for serving

Freshly ground pepper, for serving

Whisk the unseasoned brown rice vinegar, honey, tamari or soy sauce, kosher salt and ¼ cup olive oil in a large bowl.

Add the kale and brussels sprouts to the vinaigrette.  Toss and massage with your hands until the kale is darker in color and the vegetables are coated in the dressing.

Smear about ¼ cup of hummus onto the side of each bowl or plate.  Top with the salad and egg halves. Season the eggs with sea salt and freshly ground pepper.  Drizzle with oil and top with the Seedy Power Sprinkle.

Notes:  Unpeeled eggs can be prepared 2 days ahead.  The vegetable salad can be made 8 hours in advance. 

Seedy Power Sprinkle

1 large egg white

2 Tablespoons extra-virgin olive oil

2 Tablespoons honey

1 Tablespoon Aleppo-style pepper (optional)

1 Tablespoon water

2 teaspoons kosher salt

1 cup sunflower seeds

½ cup chia seeds

½ cup flaxseeds

½ cup raw sesame seeds

Whisk egg white, oil, honey, pepper (if using), salt, and water in a medium bowl to combine.  Add the sunflower seeds, chia seeds, flaxseeds, and sesame seeds and stir to coat.  Let sit until the liquid is absorbed, about 30 minutes.

Preheat the oven to 325F.  Spread the seed mixture in an even layer on a parchment-lined rimmed baking sheet.  Bake, stirring very gently after 10 minutes to encourage the mixture to from small clusters, until golden brown and crisp, 20-25 minutes.  Let cool.  Sprinkle can be made 2 weeks in advance.  Store in an airtight container at room temperature.  Use them for the salad listed above or use them to sprinkle atop yogurt, soups, or on anything you wish to add a bit of crunch.