Healthy Weight-Loss and Diet Recipes - TopRecipesDiet.Blogspot.com: May 2016

Tuesday, May 31, 2016

No Croutons Required Soup and Salad Roundup for May 2016 - Early Summer Edition

It was my turn to host No Croutons Required this month. As many of my readers will know, this is a monthly roundup of vegetarian and vegan soups and salads alternately hosted by my dear friend Jacqueline and myself. We had a nice turnout this month and so I have 15 mouthwatering dishes to present. As expected, the majority are salads. Settle in and have a look at the contributions this time around. A special thanks to everyone who took the time to submit a dish.

Recipe: Orange, Beet and Goat Cheese Salad

Chef: Erica
Blog: Healthy Life Lessons
Location: Toronto, Canada

Our first submission is this lovely tart, tangy and cheesy salad. Mixed greens, navel orange, beets and creamy goat cheese are all dressed up with Greek yogurt, Dijon mustard, orange juice and white wine vinegar. Just perfect for the season.

Recipe: Warm Asparagus & Mushroom Salad

Chef: Rachel
Blog: Rachel Cotterill
Location: Traveller

Asparagus and mushrooms do come together so well. Inspired from a Chinese restaurant, this salad features asparagus, mushrooms, spring onion, walnuts, soy sauce, rice vinegar and fresh coriander. A wonderful mix of flavours.

Recipe: Griddled Courgette, Mozzarella & Mint Salad with a Pesto, Lemon & Yogurt Dressing

Chef: Ema
Blog: Detoutcoeur Limousin
Location: France

Another early summer recipe that is sure to stimulate the appetite. Here we have zucchini, mozzarella cheese, fresh mint, olive oil, fancied up with a zesty pesto. Yet another seasonal salad and we can never have enough ideas for salads in this heat, can we?

Recipe: Butternut Squash Quinoa Risotto

Chef: Caroline
Blog: Caroline Makes
Location: UK

Risottos are quite popular in my kitchen, and this one features quinoa, roasted squash, spring onion, fresh herbs and this delicious dish is topped with feta. Certainly could be served as a cold salad.

Recipe: Zucchini and Quinoa Cajun Stew (Vegan Gumbo without Okra)

Chef: Janet
Blog: The Taste Space
Location: Canada

Next up is an intriguing version of vegan gumbo. Here zucchini is the star instead of okra and is combined with quinoa, onion, red pepper, celery, tomatoes, file powder, cajun seasoning, thyme, bay leaves, Ayocote Morado beans and Gordo. That is surely a complete and nourishing meal.

Recipe: Tomato And Halloumi Salad

Chef: Lucy
Blog: Cheese and Chickpeas
Location: UK

A luxurious lunch or light dinner indeed, this gorgeous salad features golden fried halloumi, sun-dried tomatoes, cherry tomatoes, pine nuts, basil and some fresh lemon juice. Served up with some crusty bread, this surely would be one satisfying meal.

Recipe: Giant Cous Cous, Chickpea and Feta Salad with Raspberry Balsamic Dressing

Chef: Kat
Blog: The Baking Explorer
Location: UK

Next up is a roundup of mason jar salads. Kat's contribution is a lovely portable salad. The idea is to layer the ingredients, beginning with the dressing, vegetables and proteins in the middle, and salad greens on top. Shake before you are ready to eat. No mess, and little fuss.

Recipe: Orange and Olive Salad

Chef: Helen
Blog: Roast Chicken and a Country Walk
Location: UK

This sweet and tangy salad would be sure to stimulate my appetite. Although it might be considered a different combination of flavors with the olives throw in with the orange, tomato, lettuce, herbs, olive oil and lemon juice, I am sure this would be a wonderful salad and quite a refreshing one too.

Recipe: Summery Gazpacho with Crostini

Chef: Jessica
Blog: Jess Cantoni
Location: UK

Here we have another ideal summer time meal. Soaked crusty bread is whizzed together with red onion, garlic, some cucumber, red pepper, tomatoes and sherry vinegar. Served up with toasted crostini, you need nothing else for a satisfying summer dinner.

Recipe: Only-kale-can-save-us-now Salad

Chef: Johanna
Blog: Green Gourmet Giraffe
Location: Australia

I could get excited about this salad too. Johanna tweaked the recipe and got it just right. Kale is dressed up with nutritional yeast, tahini, lemon juice, tamari, maple syrup, flax meal, a few onion granules, some garlic powder and then garnished with some hemp seeds. I will certainly be trying this one.

Recipe: Roasted Cherry Tomato and Basil Soup

Chef: Katie
Blog: Feeding Boys
Location: UK

Homemade bread is especially nice with soup. A caramelised onion rosemary bread is paired with a lovely soup made up of cherry tomatoes, oregano, basil, balsamic vinegar, stock and some pesto to serve. Just imagine dipping that bread into the soup. Just yum!

Recipe: Israeli Vegetable Salad

Chef: Helen
Blog: Family Friends Food
Location: UK

This colourful salad is sure to please. Based on her Dad's recipe, this is a simple side that goes well with a number of dishes. Tomatoes, cucumber and yellow peppers are all dressed up with parsley or cilantro, lemon juice, olive oil and a bit of zaatar.

Recipe: Miso Minestrone

Chef: Shaheen
Blog: Allotment to Kitchen
Location: UK

I love miso in soup and this one seems a special treat. Onions, leeks, chestnut mushrooms, brown miso, courgette, frozen edamame, peas and broad beans and spinach are all simmered together. I would enjoy more than a spoonful of this soup no matter the time of year.

Recipe: Wild Rice & Watercress Salad

Chef: Kate
Blog: The Veg Space
Location: UK

This salad is substantial enough to serve as a main meal. Wild rice, asparagus, radish, spring onion and watercress are tossed with parsley, lemon juice, french dressing, pine nuts and pumpkin seeds. Surely a nice patio dish.

Recipe: Cannellini Bean and Asparagus Salad with Mushrooms

Chef: Lisa
Blog: Lisa's Kitchen
Location: Canada

My submission this month is a seasonal salad that features local asparagus, cannellini beans, curry leaves and sauted white mushrooms. I dressed it with fresh tarragon, garlic, lemon juice and zest and some Dijon mustard. It's a snap to make up and satisfying.

That concludes the May edition of No Croutons Required. Jacquline is hosting the June edition for 2016, so to be sure to check her blog for the announcement.

Vegan delights of Tallinn 2016 (guest post)

As the tourist season approaches, I get many emails asking for dining recommendations in Tallinn specifically and in Estonia more generally, some asking about special diets. I asked my friend and colleague Kadri and her partner Luke, both vegans, to share their favourite recommendations.

Kadri is the host of veganmaailm.com, the oldest Estonian vegan food blog and her partner Luke is an Australian coffee snob.

100% vegan:

V (Rataskaevu 12)

V is just awesome: food and atmosphere are second to none... We thinks. Nestled in Old Town, it's just a three-minute walk from the central square. Its medieval digs create a wondrous ambience that is relaxed and cosy. Far from ostentatious. Great al fresco deck for the warmer months too. Trip Advisor rates V as second best in all of Tallinn. Popular with all and sundry, we suggest booking a table in advance. If you can't get a table, you can get something to take away and enjoy as you meander through the cobblestones of Old Town. Prices are very reasonable - especially for Old Town: with mains between €7-10.

The place is run by Mikk, the first professional vegan chef in Estonia and Loore, a vegan foodie and activist. The talented pair started out as a catering business - the first in Estonia to be 100% vegan. Due to popular demand, Restoran V was born. Two fantabulous cook books have since been published by the duo.

While beautifully presented, it is the delicious food that keeps us making up excuses to come back, week in, week out. Everything is good, but our favourite is the spicy tofu with quinoa and vegetables in tomato-coconut sauce. Yum! Daily specials are always worth checking out. Portions are good, but you must make room for cake! ... At least a cupcake! Keep an eye for new cakes that come in. V's snack platter works well for larger groups. Kadri is particularly fond of the beetroot ravioli with cashew cream, although it rather small as an entrée. Good selection of vegan wines. They do serve coffee, but it is perhaps not their forte.

Mahemarket (Lootsi 8)

The largest organic store in Tallinn, recently relocated to the port-area close to the city centre. A great all vegan and organic buffet! We have had some of the best meals there. However, we have yet to visit the new joint. We loved being able to sample so many scrumptious salads and hot foods. Potato salad usually takes up half of our plates, though! It is hard for Luke to resist piling his plate high. As it's priced according to weight, it can quickly add up!

Inspiratsioon (Lai 44)

A vegan café located in the Old Town of Tallinn. A good selection of dishes with reasonable prices. Gluten-free folk are particularly well served. Menu has improved considerably of late. With a lovely outdoor seating in the summer, it's great for breakfast and lunch. In fact, it's the only place for a vegan breakfast, opening at 8 am. Kadri is keen to try their new coffee smoothie and chickpea omelet with vegan cheese. Luke really enjoys their falafels and veggie wraps. Not the best place for coffee and cake, although Kadri has had the odd good latte there. Luke's attempts at ordering a ristretto have not gone well... Cakes have not been on the same level as V: they tend to be be smallish and overpriced. Quality of food and speed of service however varies, as the place is often understaffed or has inexperienced staff. We haven't ever needed to book a table, but take-away is also an option. This may change with the refurbished menu. Watch this space!

Vegetarian, with vegan options:

Bliss (Mustamäe tee 17)

As the largest veggie buffet in Tallinn, it has plenty of vegan options. Kadri is particularly enthusiastic. Luke, more lukewarm. The varied menus includes salads, hot foods and desserts that Kadri can't get enough of. She also appreciates their range of Indian and Chinese dishes. There is a small organic store above. For a somewhat austere cafeteria setting, prices are what you might pay at a restaurant. Located outside the centre, at the beginning of the Mustamäe suburb.

GreenBakery (Maakri 19/21)

A tiny bakery/veggie café tucked away on a small street in the new centre of Tallinn. Good vegan options. It's an interesting little bakery that Luke thinks is well worth a visit. It's growing selection of cakes makes them another place to keep an eye on.

Serves meat, but vegan options:

Burger Box (Kopli 4)

A tiny hole in the wall place in the Kalamaja hipster neighbourhood, right next to Balti Jaam, the main train station of Tallinn. Not entirely vegan, but with vegan-friendly options. Limited selection and cash only. Their falafel burger & fries are among the best in town. The vegan laksa is a must-have! (probably the only place that serves laksa in Tallinn).

F-Hoone (Telliskivi 60a)

An old warehouse tastefully converted into a cosy café/restaurant, retro style. This place is very popular among Tallinners and gets very busy at weekends. Menu features some vegan items. Their falafels are great. They make decent soy latte (still not something to be taken for granted in Tallinn). A trip to the hipsterish Kalamaja district is definitely worth making.

Aed (Rataskaevu 8)

Located right next to V. This restaurant features organic options, with at least a few vegan dishes in the menu, clearly marked, including at least one vegan dessert. The restaurant offers a different vegan lunch dish every day, at a very reasonable price. Kadri has not been there for quite a while and Luke has never set his snobby coffee foot inside :)

Papa Joe (Sadama 25-4)

A small Lebanese falafel and kebab place at the Harbour Markets (Sadamaturg). The best falafel in town, reasonably priced. The dream of a vegan fast foodie! Mostly good for take-away, has only 1-2 tables to sit at.

Elevant (Vene 5)

A cosy and stylish Indian restaurant located right in the Old Town. Most vegetarian dishes include dairy, with a few vegan options and the option to veganise some vegetarian dishes. Kadri’s favourites: Channa masala and Vegetable curry.

Luke’s favourite coffee in Tallinn

(soy milk available in all those places)

The Living Room (Pärnu maantee 9)

This became Luke's second home whilst in Tallinn. Their Monkey Blend ristretto is sublime! If you drink ristrettos, don't leave Tallinn without a visit to this joint. With good wifi, it's a great place to work or hold meetings. It really is a lounge room: complete with couches, chilled music and friendly folk - none as delightful as Triin herself. Triin made most of my ristrettos, but thought other baristas were great too. Kadri often goes to the Living Room to enjoy her afternoon latte over her laptop.

August (Väike-Karja 5)

Tucked amongst the cobbled streets of Old Town, August is treat for coffee lovers. I had a few great ristrettos in this chic cafe. However, the quality did depend on who was making it. We loved sitting by the window to watch people going by. Highly recommended.

Coffee Angels (Telliskivi Loomelinnak)

Down in the trendy Telliskivi district, the Angel Café was a great find. I enjoyed a very tasty organic ristretto. The barista graciously pulled another once when I was served a double espresso. Kadri cringes every time I do this. While not often, I do politely check with the barista when served an espresso. I appreciate there is little demand for ristrettos.

Epic (Vabaduse väljak 9, in the tunnel)

Peeter co-runs a little coffee shop in the tunnel to Vabaduse Väljak (Freedom Square). It's all about the coffee here at Epic. He has this fabulous wall which showcases how coffees are made - like ristretto shots being between 15-20 mLs! Peeter uses Italian beans with 20% robusta. It's not bad, but it's no Monkey Blend. After making coffee for the snobs in Melbourne, he enjoys the more tolerant clientele of Tallinn.

All photos from the restaurants' Facebook pages.

Check out Kadri's wonderfully inspirational blog VeganMaailm.com here:

Friday, May 27, 2016

Cannellini Bean and Asparagus Salad with Mushrooms

Cannellini Bean Asparagus Salad with Mushrooms

After an uncommonly cool spring, it is suddenly blazing hot here in southwestern Ontario. So this means that salads are in order, both to cool and refresh the palate and to avoid hovering over a hot stove for lengthy periods of time. This sudden heat wave also happens to coincide with the beginning of asparagus season here, and that happens to be my husband's favorite vegetable.

Asparagus is delicious on its own with just a little lemon juice and salt, of course, but it also pairs wonderfully with simple flavors as a backdrop — think potatoes, for example. For this salad, tender cannellini beans serve as the backdrop to a serving of lightly steamed crunchy asparagus tossed in a lively and creamy lemon, tarragon and grainy mustard dressing. And mushrooms are my weakness, so I added them into the mix. It all comes together for a simple but elegant and satisfying summer meal, served up with some crusty bread.

Cannellini Bean and Asparagus Salad with Mushrooms

Recipe by Lisa Turner
Published on May 27, 2016

Refreshing and elegant summer white bean salad with fresh crunchy asparagus and sautéed mushrooms tossed in a lemony mustard and tarragon dressing

Print this recipe

Salad:

1 1/4 cups dried cannellini (white kidney) beans (3 3/4 cups cooked)
handful of dried curry leaves, crumbled (or 1 bay leaf)
1 lb (1 bunch or 450 g) asparagus
2 teaspoons olive oil
8 large white mushrooms, sliced

Dressing:

1/4 cup fresh tarragon
1 teaspoon grated lemon zest
1 clove garlic, minced or crushed
juice from 1 lemon (3 tablespoons)
1/2 cup olive oil
1 to 1 1/2 teaspoons Dijon or grain mustard, to taste
1 teaspoon sea salt, or to taste
fresh cracked black pepper to taste

Instructions:

Rinse the cannellini beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Add the curry leaves or bay leaf and bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain and transfer to a large salad bowl.
Meanwhile, snap the woody ends off of the asparagus spears and steam the spears for 6 minutes or until just tender but still retaining their crunch. Transfer to the salad bowl.
Now cook the mushrooms. Heat the oil in a large skillet over high heat. As soon as the oil is hot, drop in the mushrooms and cook, stirring constantly, for 5 minutes or until the mushrooms begin to brown and lose some of their liquid. Transfer to the bowl with the asparagus.
To make the dressing, combine the tarragon, lemon zest, garlic, lemon juice, olive oil and mustard in a small food processor or blender. Process until smooth.
Pour the dressing over the salad, season with salt and pepper, and toss. Serve at room temperature or chilled.

Makes 4 to 6 servings

This is my contribution to No Croutons Required. A monthly event showcasing vegetarian soups and salads, alternately hosted by Jacqueline of Tinned Tomatoes and myself. It is my turn to host this month.

Other salads to enjoy this summer:
Chickpea Salad with Vegan Mayonnaise
Black Bean Salad with Fresh Mango and a Chaat Masala Dressing
Classic Greek Salad Revisited
Thai Coconut Mango Quinoa Salad

Wednesday, May 25, 2016

White Chocolate Beetroot Truffles

These white chocolate truffles with beetroot powder, which need only a few ingredients and very easy to make, are decadent, sweet, smooth and creamy. They are a wonderful after-dinner treat with a rich espresso shot and will also make the perfect gift.

3 tbsp Almond milk
2 tbsp Coconut oil
10 g Beetroot powder
200 g White chocolate, cut into small pieces
Unsweetened coconut flakes

Place almond milk and coconut oil in a small saucepan over low heat. Cook until the coconut oil is melted and well combined with almond milk. Now stir int beetroot powder until well combined.
Place the chopped white chocolate in a heatproof bowl and set over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl.
Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest).
Now stir in the beetroot mixture until well combined. Cover and chill for 1 hour or until pliable but firm enough to scoop.
Place coconut flakes in a bowl. Working quickly roll a teaspoon of truffle mixture into a ball and gently roll with coconut flakes until evenly coated.

Wednesday, May 18, 2016

No Bake Raspberry Chocolate Tart (Vegan, Gluten-free, Dairy-free and Sugar-free)

This dessert has a no-bake naturally gluten-free hazelnut crust and a chilled creamy chocolate goodness sweetened with mint-flavoured chocolate stevia syrup and topped with plump and juicy raspberries. You can serve this dusted with icing sugar or fresh cream aside or simply with more fresh raspberries and mint leaves.

No Bake Raspberry Chocolate Tart (Vegan, GF, DF and SF)

adapted from Driscolls

Crust	Filling
160 g Hazelnuts, ground 20 g Dutch-processed cocoa powder 60 g Coconut oil, melted 1 tsp Mint-flavoured chocolate stevia syrup	200 ml Full fat coconut milk 250 g Vegan dark chocolate, chopped 1 tbsp Mint-flavoured stevia syrup 250 g Fresh raspberries

Combined all the ingredients for the crust and press the mixture into the base and sides of a 35cmx11cmx2.5cm rectangular fluted tart pan with a removable bottom. Chill while you make filling.
Chop the chocolate into small pieces and place them in a bowl. Bring coconut milk in a saucepan just to a boil. Pour over the chopped chocolate and let stand for about 1 minute, then stir until it became smooth. Stir in mint-flavoured stevia syrup until well combined.
Pour into the tart pan and chill for 30 minutes. Garnish the tart with fresh raspberries and fresh mint leaves. Dust with icing sugar if desired.

Tuesday, May 17, 2016

Hashiri Restaurant San Francisco

No matter how much I learn about Japanese food and culture, there is more, much more that I keep learning. Nowhere more is this exemplified than at the latest Japanese restaurant to open in San Francisco, Hashiri. I knew that the changing of the seasons is very important and celebrated in Japan, but it was only at the restaurant that learned that every season has three ingredient phases. Hashiri is the word for first of the season, shun is the peak of season, and nagori is the end of the season. Not surprisingly this restaurant will change their menu with the seasons. In Japan not just the ingredients, but even the tableware changes with the seasons. The porcelain dishes at Hashiri come from Kyoto, known for ceramics.

Hashiri, which just opened in what was Chez Papa Resto in Mint Plaza is a very unique restaurant for several reasons. Hashiri serves just one menu that is a kaiseki meal (a seasonal tasting menu of small dishes) with nigiri sushi ($250 per person in the main dining room and $300 at the chef's counter). Very few restaurants in the Bay Area have kaiseki chefs and can prepare this exquisite cuisine. Kaoru Hayashi, Ryuichi Terayama, and Yasuyuki Rokuyata own the original Hashiri, a sushi restaurant in Tokyo. It is also perhaps the only high end Japanese restaurant with all Japanese chefs in San Francisco. Executive chef Takashi Saito was the opening chef at Izakaya Yuzuki, the sushi master is chef Tokunori Mekaru who comes directly from Hashiri Tokyo and the kaiseki chef Shinichi Aoki was formerly at Kaygetsu.

The interior will make you feel as if you have been transported instantly to Japan. It’s sleek and modern but also very Japanese. There is contemporary artwork on the walls and the ceiling has 16 HD projectors with seasonal images floating above you. Right now it’s spring, so cherry blossoms shimmer on the ceiling.

In addition to a fine selection of sake and wine, they also have Suntory Premium Malt's beer on draft. This is really a treat, very fresh and flavorful and not easy to find locally. But what you really want to know about is the food, right?

Sakizuke—appetizer, similar to amuse bouche

The meal began with Akaza ebi with snap pea surinagashi and white sturgeon caviar. Surinagashi is a Japanese style creamy vegetable puree. In this case made from fresh peas but it could be from any other vegetable and broth or dashi. The refinement of this dish really set the tone of the meal.

Zensai—small thing or appetizer

Taira gai or pen shell clam and local spring green salad with fresh bamboo, fiddlehead ferms and wasabi dashi. On top was a sprinkling of karasumi, or grated mullet roe. This dish was a bit like a spring still life, vibrant and beautiful.

Owan—small lacquer bowl for soup

Amadai kuzu tataki, sesame tofu. Note the fresh herbal sansho leaves. The sesame tofu unbelievably delicate and soft. A very traditional dish, it eases you further into the meal.

Tsukuri—sashimi style appetizer

Aburi kinme dai, ponzu gelee. This was golden eye snapper with kabocha and watermelon radish. The exceptional knife work was evident in the finely slivered vegetables that almost seemed grated and the rainbow of colors hinted at the blossoming of spring.

Mushimono—steamed dish

Morel mushroom, satsuki chawan mushi. The mushrooms were from Yosemite along with a bit of delicate Japanese seaweed. This was the softest chawan mushi custard I have ever had. A very luxurious dish!

Yakimono—grilled

Kagoshima wagyu kuwa-yaki, simmer spring dailon, celeraic puree, pickled wasabi stem. This was one of those bites of perfection, super tender and buttery wagyu and for me the pefect portion, just a couple of bites over a celery root puree and almost microscopic shiso blossoms. I don’t think I ever had pickled wasabi stems. They are sourcing their wasabi from Half Moon Bay.

Kuchinaoshi—palate cleanser, often served after stronger flavored dishes

Junsai. This is an unusual kind of water lily buds, grown in fresh water lakes. It has an almost crunchy jelly like texture. The junsai was hiding underneath the vegetables on top.

Nigiri —sushi

One piece prepared in front of you, each perfection! We had squid served in a modern style topped with crunchy salt, Japanese butterfish, horse mackeral, kohada or gizzard shad, King salmon, otoro or the fatty part of the tuna, scallop, uni from Hokkaido, and 4 things I had never had before Nodoguro or black throat from Wayakyama, baby spring red snapper, torigai or heart clam, imperial prawn. The sushi was truly outstanding, very balanced and luscious each with a distinct texture and flavor than ranged from mild to rich and unctious.

Tamago—egg

Omelet and at Hashiri they brand it with a branding iron! It's not usually done in front of guests, but we wanted a demonstration.

Akadashi—red miso soup
This signals the end of the meal in traditional Japanese restaurants, not the beginning.

White sesame ice cream made from soy, not dairy milk with black sesame sauce and

Kuzu mochi chimaki— a sweet kuzu mochi wrapped in bamboo leaves, It’s served for Children’s Day in Japan. It’s served with kuormitsu a kind of molasses, and kinako a soybean powder.

Last but not least, this spoon. It’s specifically for ice cream and transmits the warmth from your hands to the tip which allows for easy scooping of even hard ice cream. I want a set!

Hashiri San Francisco
4 Mint Plaza
San Francisco CA 94109
415-908-1919

Disclamer: I was a guest invited to a pre-opening preview of the restaurant. I did pay for drinks and tips. I was not compensated monetarily for writing this or any other post.