Portobello Carpaccio with Orange Tartare

Ingredients

4 portobello mushrooms, stems and gills removed
2 tablespoons olive oil, plus extra for brushing
salt and freshly ground black pepper
2 oranges
1/2 cup black kalamata olives, pitted (stoned) and sliced
2 teaspoons capers, crushed
1 shallot, chopped
2 tablespoons cilantro, chopped to garnish

Method

  1. Preheat the broiler. Line a baking sheet with aluminum foil.
  2. Using a pastry brush, grease the mushrooms caps with olive oil and season to taste with salt and freshly ground black pepper.
  3. Arrange the mushrooms on the prepared baking sheet with the open sides facing upward. Set aside.
  4. Grate the orange zest and set aside. Peel the oranges and separate the segments. Using a small knife, remove and discard as much of the fibers as possible, then chop the pulp.
  5. Transfer the chopped pulp to a bowl and mix in 1 teaspoon of the reserved orange zest along with the olives, capers, shallots, and olive oil. Season to taste with salt and freshly ground black pepper.
  6. Fill the mushroom caps with the mixture.
  7. Broil the mushrooms at mid-height for 4–5 minutes.
  8. Transfer to serving plates, garnish with chopped cilantro, and serve immediately.

Makes 4 servings.

Source: Vegan: The Cookbook

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Low Calorie Dessert of Roasted Pineapple with Raspberry Sauce

Ingredients

1 pineapple
1/3 cup rum
1/4 cup firmly packed brown sugar
1/2 teaspoon ground nutmeg
6 mint sprigs

Raspberry Sauce

2-1/2 cups fresh raspberries or frozen sweetened raspberries, thawed
1/3 cup water
1 tablespoon lemon juice
2 tablespoons sugar

Method

  1. To make the sauce, process the raspberries with the water in a blender or food processor.
  2. Place a fine-mesh sieve over a small bowl and strain to remove the seeds. Add the lemon juice and sugar and stir until the sugar dissolves. Fresh raspberries may need additional sugar.
  3. Preheat an oven to 400°F (200°C). Coat a glass 13- x 9-inch baking pan with nonstick cooking spray.
  4. Peel, quarter, and core the pineapple. Cut each quarter lengthwise into thirds and then crosswise in half.
  5. Place the spears into the prepared pan. Sprinkle with the rum, brown sugar, and nutmeg. Stir and toss to coat the pineapple evenly.
  6. Bake, stirring every 10 minutes, until the pineapple is tender and the pan juices have mostly evaporated, about 30 minutes.
  7. To serve, place 1/4 cup of the raspberry sauce on individual plates. Top with an equal number of the pineapple spears. Garnish with a mint sprig.
  8. Refrigerate leftover sauce in a tightly covered container. Serve within 5 days.

Makes 6 servings.

Source: Mayo Clinic

Vegetarian Salad with Avocado, Pomegranate and Grapes

Ingredients

1 ripe pomegranate, cut in half
1 cup black grapes, cut in half and seeded
2 small ripe avocados
1 tbsp lemon juice
fresh mint leaves to garnish

Dressing

4 tbsp white-wine vinegar
2 tbsp orange juice
salt and freshly ground black pepper
1 tsp honey
1 tsp olive oil
1 tbsp peanut or sunflower oil
2 tbsp chopped fresh mint

Method

  1. In a small bowl, whisk together wine vinegar, orange juice, salt and pepper and honey. Slowly whisk in olive oil and vegetable oil until dressing is thick and creamy. Stir in the chopped mint. Set aside.
  2. Into a medium bowl, scrape seeds out of pomegranate halves. Add grape halves and toss to mix.
  3. Cut avocados in half and remove pits. Using a round-bladed knife, run it between skin and flesh of avocados, working skin away from flesh until skin is removed.
  4. Place avocados, round-side up, on work surface and, using a sharp knife and starting 1/2 inch below stem end, cut avocado lengthwise into 1/4-inch slices, leaving stem end intact.
  5. Arrange each sliced avocado half on 4 individual plates. Using palm of hand, gently push avocado slices forward to fan out slices. Sprinkle lemon juice over them.
  6. Sprinkle a quarter of the pomegranate seed-grape mixture on to each avocado half and spoon over dressing. Garnish each plate with a few mint leaves.

Makes 4 servings.

Source: Healthy Vegetarian Cooking

Vegan Side-dish of Cauliflower and Tomatoes

Ingredients

2 tbsp sunflower or olive oil
1 onion, chopped
1 garlic clove, crushed
1 small cauliflower, broken into florets
1 tsp cumin seeds
a good pinch of ground ginger
4 tomatoes, peeled, seeded and quartered
1-2 tbsp lemon juice (optional)
2 tbsp chopped fresh coriander (cilantro) (optional)
salt and ground black pepper

Method

  1. Heat the oil in a heavy pan, add the onion and garlic. Stir-fry for 2-3 minutes until the onion is softened.
  2. Add the cauliflower and stir-fry for 2-3 minutes until the cauliflower is flecked with brown.
  3. Add the cumin seeds and ginger, toss briskly for 1 minute, and then add the tomato wedges, 3/4 cup water and some salt and pepper.
  4. Bring to the boil and then reduce the heat, cover with a plate or with foil and simmer for 6-7 minutes, until the cauliflower is just tender.
  5. Stir in a little lemon juice, if using, to sharpen the flavour. Taste and adjust the seasoning if necessary. Sprinkle over the chopped coriander, if using, and serve immediately.

Makes 4 servings.

Source: Vegan Cooking

Apple Sherbet

Ingredients

2/3 cup dry white wine
1/4 cup soft light brown sugar
1 strip of thinly-pared lemon rind
2 tablespoons lemon juice
1 piece of fresh root ginger, peeled, cored and sliced
1 lb cooking apples, peeled, cored and sliced
small angelica or other herb leaves, to decorate

Method

  1. Put the wine, sugar, lemon rind, lemon juice and ginger into a pan and stir over a low heat until the sugar has dissolved. Increase the heat and bring to the boil.
  2. Add the apple slices and poach them for 8-10 minutes, or until they are tender. Remove from the heat and leave to cool.
  3. Discard the lemon rind and ginger and puree the fruit and juice in a blender.
  4. Pour the mixture into a container, cover with foil and freeze for 1 hour.
  5. Turn the mixture into a chilled bowl and beat it to break down the ice crystals.
  6. Return the mixture to the freezer for 3-4 hours, until it is firm.
  7. To serve, transfer the sherbet to the refrigerator for about 30 minutes. Serve it in scoops, decorated with the herb leaves.

Makes 4 servings.

Source: Cooking Naturally