Side Dishes Recipes

Spicy Ginger Orange Sauce

vegan

heart healthy

This is a fantastic sauce for stir fries or just over steamed veggies.

INGREDIENTS:

• 1 Tablespoon vegetable oil
• 2 Tablespoons shallots, sliced
• 2 inch knuckle of ginger, peeled and sliced
• 2 garlic cloves, minced
• 1/4 cup red bell pepper, chopped
• pinch curry powder
• 1/2 fresh lime, juiced
• 1/2 cup cider vinegar
• 1 Tablespoon chili paste
• 1/4 cup vegan sugar
• 1 blood orange, juiced and zested
• 1 Tablespoon soy sauce

INSTRUCTIONS:

1.  Sauté shallows with garlic, ginger and bell pepper in oil until tender and shallots are translucent.

2.  Add curry, lime juice and cider vinegar and reduce.

3.  Add orange juice and sugar and boil, reducing to desired thickness.

4.  Strain and add soy sauce and orange zest.

5.  Serve!

Sautéed Cauliflower

vegan

INGREDIENTS:

• 1/2 head of cauliflower
• sea salt
• olive oil
• 1 clove garlic, minced
• chives
• lemon zest

INSTRUCTIONS:

1.     Clean and chop cauliflower into bite sized pieces.

2.     Heat olive oil in a pan and add garlic, tossing to coat.

3.     Cook until the edges begin to brown then add garlic, cooking for another 2 minutes.

4.     Remove from heat and stir in remaining ingredients.

5.     Serve.

Edamame

heart healthy

vegan

INGREDIENTS:

• 1 1/2 cups edamame
• olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cumin
• pinch paprika
• 1/8 teaspoon dried basil
• salt & pepper

INSTRUCTIONS:

1.     Preheat oven to 375.

2.     Place edamame in a mixing bowl and drizzle with olive oil, tossing to coat evenly.

3.     Add seasonings and spices and mix well to cover all of the edamame.

4.     Spread on a cookie sheet in a single layer and bake at 375 degrees for 10-12 minutes, stirring every 3-4 minutes, until beans are just beginning to brown.

No-Fry French Fries

heart healthy

vegan

These are every bit as good as the deep fried version with a fraction of the fat.

INGREDIENTS:

• 6 medium potatoes
• olive oil
• salt & pepper

INSTRUCTIONS:

1.     Cut potatoes into fries that are about 1/4″ wide.

2.     Rinse and dry potatoes and place in a large bowl.

3.     Toss with olive oil to coat.

4.     Line baking sheet with foil and spread fries on it.  Sprinkle liberally with salt and pepper.

5.     Bake in a 375 degree oven, turning often until golden brown.

Picnic Potato Salad

see vegan alternatives

INGREDIENTS:

• 2 lbs baby potatoes
• 1 small red onion or about 1 cup onion, diced
• 3 spring onions, chopped
• 2 cups celery, chopped
• mayonnaise or olive oil and balsamic vinegar
• salt & pepper

INSTRUCTIONS:

1.     Wash and quarter the potatoes and boil them in just enough water to cover.  Don’t peel them.  They are done when the peels behind to pull away from the meat of the potato.

2.     Drain and run potatoes under cool water to stop them from cooking any further.

3.     In a large mixing bowl, toss potatoes with mayonnaise or olive oil and balsamic vinegar until well coated (but not wet).

4.     Toss in remaining ingredients, add salt & pepper to taste and allow to sit for at least an hour before serving.  This is a great make-ahead side that keeps well in the fridge for up to a week.