From Energy Bars to Peach Soup: 6 Vegan Recipes From Terry Walters

4. Chopped Salad with Blackberry Shallot Vinaigrette


© Gentl & Hyers

For a lighter dressing, substitute strawberries for the blackberries and omit the lime juice. In winter, substitute dried cranberries for the blackberries – simply soak in hot water to reconstitute, drain well, add
to dressing, and purée all dressing ingredients with handheld blender.

  • 11⁄2 cups chopped fresh tomatoes
  • 1 cup chopped green beans
  • 1 orange bell pepper, chopped
  • 1⁄4 cup chopped radishes
  • 1⁄2 head radicchio, chopped
  • 2 avocados, pitted, peeled and chopped
  • 2 tablespoons lemon juice
  • 1⁄4 cup toasted pine nuts
  • 10 blackberries, halved

Dressing

  • 10 whole blackberries
  • 1 shallot, minced
  • 1⁄3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • Sea salt and freshly ground black pepper

1. In large bowl, combine chopped tomatoes, green beans, bell pepper, radishes and radicchio. In separate small bowl, toss avocados with lemon juice to coat and then fold into salad. Set fine-mesh strainer over a bowl, and place whole berries for dressing in strainer.

2. Using the back of a wooden spoon, mash berries through strainer to separate juice from pulp and seeds. In small mixing bowl, whisk together 2 tablespoons of blackberry juice, shallot, olive oil, red wine vinegar, maple syrup, lime juice and salt and pepper to taste. Drizzle desired amount over salad. You may not need to use the entire amount of dressing. Top with pine nuts and halved blackberries, and serve.

5. Fingerling Potatoes with Red Onion and Sage


© Gentl & Hyers

  • 2 pounds fingerling potatoes
  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves, minced
  • 1 small red onion, chopped
  • 1 bunch fresh sage (about 1⁄4 cup minced)
  • Coarse sea salt

1. Preheat oven to 375°F.

2. Wash potatoes and place in casserole. Drizzle with 1 tablespoon olive oil and roast for 35 minutes or until soft (time will depend on size of potatoes).

3. In a medium skillet over medium heat, sauté garlic and onion in remaining tablespoon olive oil until soft (about 3 minutes). Add sage and sauté 2 minutes longer. Remove from heat and set aside.

4. When soft, remove potatoes from oven and toss with onion-herb mixture. Season to taste with salt and serve.

6. Black Currant Plum Crisp


© Gentl & Hyers

Make sure your plums are ripe, and be sure to select a variety of plum that is more sweet than tart to avoid ending up with an overly tart crisp. A scoop of vanilla rice cream or ice cream is the perfect accompaniment.

Filling

  • 21⁄2 pounds plums (10–12)
  • 1⁄2 cup dried currants
  • 2–3 dashes ground nutmeg
  • Pinch of sea salt
  • 1⁄4 cup maple syrup
  • 1⁄4 cup ivory teff flour

Crisp

  • 1 cup almond meal
  • 1 cup ivory teff flour
  • 1⁄4 cup sliced almonds
  • Pinch of ground nutmeg
  • Pinch of sea salt
  • 1⁄4 cup virgin coconut oil
  • 1⁄4 cup maple syrup
  • 1⁄2 teaspoon vanilla extract

1. Preheat oven to 350°F.

2. Leaving skins on, halve plums, remove and discard pits and slice into thin wedges (about 1⁄4 inch thick). Place in large mixing bowl and set aside.

3. In small pot over medium heat, place currants with just enough water to cover, bring to boil and simmer 5 minutes to soften and plump. Drain well and add to bowl with plums. Add nutmeg and salt, and stir. Add maple syrup and teff flour and stir until plums are evenly coated and ingredients are combined. Pour mixture into 8 x8-inch casserole and set aside.

4. Using same mixing bowl, combine almond meal, teff flour, almonds, nutmeg and salt. Over low heat, melt coconut oil in small skillet. Remove from heat, whisk in maple syrup and vanilla and pour over flour mixture. Stir to combine and crumble over plum mixture.

5. Bake 45 minutes or until top is golden brown and plums are soft. Remove from oven, and cool slightly before serving.

Tags: Cooking | Fruits & Vegetables | Recipes | Vegan | Vegetarian

The DIY Kitchen

The DIY Kitchen

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