When my parents gave me a Vitamix blender for a graduation present, my mom and I soon realised, as I was reading the accompanying cookbook aloud one afternoon, that there was a Vitamix “lifestyle.” Much like California cuisine, which highlights fresh ingredients and often merges cultural cooking styles, the Vitamix cookbook emphasized using the freshest ingredients possible and provided options for healthy, vegan, raw, and haute cuisine dishes. Several creamy sauces, including a creamy tomato and alfredo sauces, incorporate tofu instead of heavy cream. While the cookbook includes a homemade mayonnaise recipe (eggs and oil at 2 horsepower blending–woo hoo!), there was not a vegan mayonnaise option, to my surprise. I forgot to buy “nayo” at Sprouts on Saturday when I was buying provisions for our Saturday night barbecue.
Tag Archives: Slaw
It’s squash season, or as I say it in my head, “skvosh.”
When I can use my mom’s or my grandmother’s food processors, I jump on it. I like my squash grated.
Quick Cucumber Mint Pickle
This was my third-place recipe for Wednesday’s Foodie Call at ARL WFM. The ingredient was mint and the challenge was to come up with a recipe, make the recipe and get set up in two hours, and “demo” it–serve it in tiny bites with an attractive display–for another two hours.
While I’ve watched cooking challenge shows for years, this took the cake–or the cuke. Since I’m customer service, I could use any ingredient from the entire store to cook. Being vegan and gluten-free, and it being summer (tomorrow), I gravitated towards produce.
This recipe is ridiculously simple. I had beet stems leftover from buying beets in November. Instead of chewing through them raw or using them in juice, I decided to tenderize them in a quick “refrigerator pickle” with sauerkraut. For fun, I threw in some raw apple cider vinegar, caraway seeds, and German mustard. So that the beets and acidic juices wouldn’t turn a container pink, I used a glass container. I stuck it in the back of the fridge and forgot about it for a few hours. When I took it out, the beet stems had become slightly less chewy and the sour, salty sauerkraut had balanced their natural sweetness. Success! Similarly, I made stinky raw daikon more palatable by grating it on a mandolin cutter and combining it with sweet crushed pineapple for a slaw of sorts. Then I ran these recipes together and made daikon kraut slaw.