Vegetarian Pizzetas /// (Fast + Easy + Budget Friendly) /// + Totally Wholesome! ///


Hey, hey, hola! How’s February so far?! To be honest, I still in January mood… don’t you, too?! But hey, it’s time to shake it off and start embracing this new month! And so in the spirit of happiness, I want to share with you this super awesome (+ budget friendly) idea/recipe!  Some of you have asked for more easy vegetarian meals in the short survey that I’ve recently sent you, and so here it is one favorite of ours! 

So, these Pizzetas, as we call them in Argentina are (as you can see) Baguette Bread Pizzas. But as simple as they look, they are seriously delicious in flavor. Let me tell you that these can be easily made ‘literally’ in no time. And ‘for all of us crazy over wholesome food I think this recipe/idea is a pretty nice way to eat well, healthy enjoyable vegetarian food on the budget!  

They can be load with many different vegetables, you can make them with or without cheese, plus you can also use any bread of your choice, from a french baguette, sourdough baguette or seed bread to add even more nutrition to your pizzetas. We love having these on the weekends, they’re just perfect for those days when you just want to relax and watch a movie at home or simply are not in the mood for spending tons of time in the kitchen. Artichoke, black olives, tomatoes, feta cheese and basil is the one flavor we enjoy the most in our Pizzetas, but Lia likes mozzarella and tomatoes! (Kids just love these).


Happy Weekend!!!


I hope you'll have some fun preparing and creating your favorite vegetarian pizzeta topping at home. As always I’d love connecting with you,  share with me in the comments bellow or via Twitter!



VEGETARIAN PIZZETAS a.k.a BAGUETTE BREAD PIZZAS


To make these pizzetas you'll need:

1 large size Baguette bread (or two medium) 
Feta Cheese
Mozzarella Cheese, or any cheese of your choice (or vegan cheese if you're vegan)
Fresh Tomatoes
Some thin Slices of Red onion, optional
Artichokes, marinated 
Olives
Fresh basil or dry
Olive oil, optional

For the Super Express Pizza Sauce:


4 Tbsp. Tomato Paste
1 Garlic clove, finely chopped
1 C. Water
Salt to taste

Preparation:

Preheat oven to 175C / 350F.

1- Start by preparing the pizza sauce. In a saucepan add all ingredients and cook over medium heat until the sauce start to make bubbles and become thick. Set aside. 

2- Cut the baguette across and flatten out by pressing baguette with your hands. Then add a thin layer of sauce over the top of the baguette bread. Then add mozzarella cheese, artichokes, tomatoes, olives, feta cheese, slices of red onion, fresh basil and drizzle with olive oil. 

3- Place in the oven for 5 minutes or until cheese has melted and the vegetables and bread are lightly brown and crust is crisp. Serve immediately! Enjoy!



Golden Dessert Honey Apple + Pear Compote // (Refined Sugar-Free) // (Kid - Friendly) //


Hey, Friends! So exciting to be here, sharing this new post! It's a hot sunny day outside (in fact most days of January have been hot) (oh...yes, we're in summer season here). And while writing to you, I'm having my bowl of apple compote next to me. And believe me, it's an incredible happy-relaxing feeling (inside + out). I mean I've grown up eating apple compote or as we called it in Spanish 'compota de manzanas'. It's a pretty common dessert from where I come from, and despite it's simplicity, it also have many incredible good healthy benefits (that's why I call it "Golden Dessert").

Every time someone in the family got sick, or got an upset stomach... well the apple compote was made in large batches and serve as a healing + soothing, healthy dessert to relive and revive any uncomfortable digestive feelings. Somehow the juice that comes from the process of cooking the apples with water and spices enhances the potential and benefits of the apples. But as I was growing up, soon I've learned that apple compote was not only used for tummy troubles, we also served it during hot summer days, and in the winter season (…yes, I've grown up eating this dessert).

We often make this compote using just apples, but we also like combining different fruits. Like apples with pears or apples with peaches, plums or apricots. The traditional recipe for apple compote uses regular sugar but we 'Healthified' it but using honey instead of regular sugar. You can also use coconut sugar, maple syrup, agave or brown rice syrup


Now, some highlights about this recipe: 

1. Apples (they have plenty of vitamin C + fiber + low gi )
2. Cinnamon ( loaded with antioxidants + has anti-inflammatory properties )
3. Pears ( vitamin C + fiber + copper + vitamin K + low gi )
4. Honey ( natural sweetener + antibacterial + plenty of vitamins + minerals )


In addition to all those valuable, healthy benefits, this dessert is super easy to make.  So go ahead and make yourself some apple + pear compote this week. Enjoy, be happy inside + out! 

And yes, that's Lia's little hand in the first photo (while doing this photo-shoot) she enjoys playing with water + apples... a lot...but I'd always pretend she's helping mommy in the kitchen!




GOLDEN DESSERT HONEY APPLE + PEAR COMPOTE


The compote last a week in the fridge. And the quantities in the recipe make a jar of 1 1/2 Lt of compote, but you can always make half of the ingredients to make a small batch. You can use apples and pears or just apples and eat it cool or at room temperature.

6 Apples, medium size (red or green apples)
3 Firm Pears, medium size 
1 1/2 Lt. Purified water (about 6 cups)
Honey, to taste (I use about 4 Tbsp.)
Spices: 1 Bark cinnamon, 2 cloves, 1/2 Vanilla bean, scraped

Preparation:

1- Wash, peeled, deseed and cut apples into quarters. Do the same with the pears. Place apples and pears into a saucepan. Add water and spices. 

2- Then cover and bring to a boil. Add honey. And let it cook slowly on low heat for about 20 - 25 minutes. Or until apples and pears are tender. When ready remove from heat and let it cool completely. Pour compote into a jar or small jars and keep in the fridge.


Raw Beetroot + Apple + Egg Salad with Cumin Vinaigrette /// (Vegetarian)


Hey, Friends! Today feels just Amazing! Christmas is upon us, and I feel like singing and smiling over and over again. I just can't help myself lately but to smile at any stranger who crossed my path. Some of them smile me back, and some of them look at me like; mmm mmmm...what is she smiling about! But I don't mind life has many beautiful things that deserve a happy heart and a smile

And been able to celebrate Christmas with the people I love is one of those things. Just been able to gather, have time to talk and cheer over a simple meal would be more than enough for me. I’ve always enjoyed simple, satisfying meals, and I have many favorite recipes. Most of them are here in the blog, and many of them have flavors that are also influenced by my home country.


This raw beetroot salad is one of them. Kind of an Argentinian staple. It is a humble, simple salad but very flavorful too. There are many variations from where I come from, and everyone give its personal twist according to taste. This salad is one of the variations I enjoy the most. Sure, it is mainly shredded beets, but that’s the best part of this salad. You can serve this as a side dish and add any other root vegetables, fruits (and even nuts) of your choice. This crunchy, tasty, nutritious, vegetarian salad could fit just right on any Christmas table, and perhaps even be the salad that everyone would like to try. Give it a try!  


Warmest holiday greetings and wishes of love and peace to you and your loved ones!

xo



RAW BEETROOT + APPLE + EGG SALAD WITH CUMIN VINAIGRETTE

Serves 2 Adults

This salad is a great Serve as a side. But you can also just eat by itself as a quick lunch.

For the Salad:

3 Medium Beetroots
1 Medium Green Apple
3 Hard Boiled Eggs
Some Beetroot Leaves (optional) to garnish

For the Cumin Vinaigrette:

Cumin
Apple Vinegar 
Olive oil
Salt

Preparing the Raw Beets Salad:

> Wash and peel the beetroots. Shred or grate beets using a food processor's shredding attachment blade. Or simply use a grater or spiralizer. Do the same with the green apple. Put everything in a bowl and pour with the cumin vinaigrette. Mix well. 

> Transfer to a serving plate. Cut eggs into wedges or slices and add to the beet + apple Vinaigrette mix. Garnish with Beetroot leaves!


Preparing the Cumin Vinaigrette:

> Combine one part vinegar plus tree parts oil. Add one or two tsp. of ground cumin {more or less -according to your taste}, then add salt to taste. Mix vigorously. Pour over the salad, garnish with beetroot leaves.




6 Easy Heartwarming Sweet Gluten-Free Baking Gifts (For the Gourmand) ///


I'm planning on giving homemade (gluten-free) baking gifts to some of our friends...so I've been gathering ingredients and trying to decide on a few (pretty) paper wrapping ideas and designs! 

And let me tell you that making gluten-free goodies is probably one of my favorite things to do this time of year. Perhaps the best gifts 'we gourmands' can give to the people we love and care. Our way to show them how much we love them right?!... Handmade edible gifts are always, more practical, (more) delicious and, needless to say, more personal because they're made with lots of love too. Something that make's one happier.

So while planning my gluten-free making gifts, I thought I'd share this with you too! Here's a highlight of six of my personal favorites for you to try. Most ingredients in these recipes are budget-friendly, (almost) effortless and tasty. 

Happy Gift Making + Baking!




Raw Kale Pumpkin Seeds + Apricot Salad with Yogurt Dressing /// + New (Free) Recipe eBook ///


Hey!!! I'm super excited for today's post because today I'm sharing a recipe from my new e-Recipe Book; "Wholesome +Feast"


In this Recipe eBook I put together some of my favorite ''wholesome appetizer recipes''. Mostly a collection of ''easy to put together appetizers'' inspired and made by wholesome ingredients, so you can easily create something nourishing and delicious to gather and celebrate stress-free in a practical approach. And spend less time in the kitchen and more time with your loved ones. Because isn't that what gatherings and celebrations are all about?!...

Featuring this salad (part of the new eBook)... Raw Kale Pumpkin Seeds and Apricot Salad... which by the way...has a bit of a 'gardening story behind'...but more on that later (I promise I'll share some pics). Pour with some super effortless (yet delightful) Yogurt Dressing! And you can downloaded and get you copy here

On the other hand I have some more news to share with you too but I'll update about that soon. So stay tuned. (Oh... PS to my subscribers: new e-Recipe Book is on the way!!!). Please send me your feedback once you read it. Would love to know your thoughts about it. Enjoy!


Download your free copy here! 



RAW KALE PUMPKIN SEEDS + APRICOT SALAD WITH YOGURT DRESSING 

Serves 4

2 C. Kale (any kind you like), finely
chopped
2 C. Red Cabbage, finely shredded
5-6 Tbsp. Pumpkin Seeds**
1/4 C. Dry Apricots, cut into slices
For the Yogurt Dressing:
1 C. Greek yogurt or plain yogurt
1 Tbsp. Dijon Mustard or Mayonnaise
1 Tbsp. Fresh Lemon juice
1 Tbsp. Fresh Parsley, finely chopped

Preparation:
1-In a bowl add chopped kale, red cabbage, pumpkin seeds and dry apricots. And pour yogurt dressing. Mix well.

2- To prepare the Yogurt DressingIn a bowl, add yogurt, lemon juice, mustard. Mix all
together, add chopped parsley and refrigerate until ready to serve.

3-Serve into small bowls, plates or glasses!

Pear + Orange Rosemary Infused Beverage /// (Refined Sugar-Free) (Kid - Friendly) /// Something Sweet + Homemade + Special ///


Somehow most people seem to be happier this time of year! Whenever I go for a walk with Lia or just shopping for some goodies, I can't help but noticed that kind of happy 'almost-end-of-the-year' feeling in the air! J. said is just me but I'm still thinking is the magic of the upcoming holidays creating this sort of happy day atmosphere.

I guess this is because this time of year most of us start planning for holiday celebrations. As a few celebration approaches, thoughts like; what should I bring or what should I serve?... begin to appear, and we can bring the most confusing and funny thoughts while thinking about it. Do people would like some chocolate treats for dessert or they'd want to eat cake instead?...I better make both, just in case. It's funny how we sometimes think, no?! But whatever the case may be is much better to do so stress-free. Don't you think so too? Simple is also beautiful.There's No reason to stress during the holidays. Holidays are supposed to be about having a nice happy time with family and friends. And sharing something homemade and made with love, make everything special. 

This sweet beverage is just the case. I like making this pear and orange drink infused with fresh rosemary, is super delicious, kid-friendly and refined sugar-free, and yes, is very easy to prepare too. I use creamed honey as a sweetener for this beverage but if you want to make it vegan, just use coconut sugar or agave instead. 




PEAR + ORANGE ROSEMARY INFUSED BEVERAGE


2 Medium-large Pears, cleaned and cut into chunks ( I used Bosc Pears)
1 1/2 C. Fresh Orange Juice
2 1/2 Filtered Water
2 Tbsp. Fresh Rosemary (or 1 Tbsp. if you're using dry rosemary)
3-4 Tbsp. Creamed Honey or to taste 
Ice cubes to serve


Preparation: 
> In a saucepan, add the 2 1/2 C. water + the creamed honey + the rosemary leaves. Bring to a boil over medium-high heat.Then turn off, stir, cover and let stand for about 20-25 minutes. 

> When ready, strain out the rosemary leaves and let cool the infused water completely. 

> In a blender add pears + infused water + fresh orange juice + the 2 1/2 cups of filtered water. Blend everything becomes liquid. Serve with ice cubes and garnish with rosemary leaves.




Chocolate Pecan + Toasted Buckwheat Bark /// Homemade Treats ///



Yes, it's time for a sweet 'wholesome' treat! Chocolate... my friends!!! I loooove chocolate, and who doesn't love chocolate, right? This super great chocolate bark is full of wonderful flavors, it's totally homemade, and you'd only need; pecans, almond flakes, toasted buckwheat and some medjool dates. Isn't that incredibly awesome! And did I mention that this chocolate bark is 'beyond easy' to make?...Well it is, I simply made this in minutes, really. 

However, what I love about this treat (besides the simplicity in the making process) is that I know 'what is inside of it'. And to be totally honest, it makes me happy knowing that this sweet treat is homemade, without gluten or eggs. Just chocolate + nuts + seeds, that's all.  And is absolutely satisfying and delicious without being extra (+extra) sweet and processed. I like keeping these treats in the fridge for when I feel like having a little bit of something sweet. This is one of my favorite flavor combinations but you can mix and match with whatever ingredients you have available at home. You can use; chia seeds, dried apricots, pumpkin seeds, cranberries, dried blueberries, walnuts,goji berries, etc. And they're beautiful and they make a great gift too, just wrap in treat bags and Voilà!  




CHOCOLATE PECAN + ALMOND + BUCKWHEAT BARK


1 1/2 C. Dark Chocolate (for melting), finely chopped
1/2 C. Pecans, roughly chopped
1/4 C. Almond Flakes
1/4 C. Raw Buckwheat Groats, toasted
3 Medjool Dates, (soaked in hot water for 1 hour) roughly chopped
Himalayan Salt or Sea Salt, to taste (optional)

Preparation:

Line a baking tray with non-stick baking paper and set aside.

In a saucepan, add about 1/2 cup of water and bring to a boil.Remove from the heat and place a bowl on top, add the dark chocolate, allowing the chocolate to melt (for about 7-8 minutes). Stirring occasionally with a wooden spoon. 

When chocolate is totally melted add the pecans, almonds, toasted buckwheat, dates and salt. Mix everything and pour chocolate mixture and spread out evenly (but not too thin). Place the tray in the fridge (for about 30-40 minutes) until chocolate has fully hardened. 

When ready, break bark into pieces and wrap in treat bags or keep it in an airtight container (in the fridge). 



Pumpkin + Lentil Stew with Toasted Pumpkin Seeds (Vegetarian) /// Super Easy + Happy Hug Stew ///

Super Pumpkin Lentil Stew, Copyright aldentegourmet blog

Hey, I hope you're enjoying October! Here we still waiting for better spring days to come. The wishes for homemade ice cream are increasing more + more every day. Seriously! 

But there's always a bright side of things,  right?!  Not only I can bake some goodies during these cold days but we also can keep having stews for lunch or dinner. We are big fans of stews in our home, in fact, my whole family is. I grew up with these type of lentil stews in my home country. And there're so many variations that you can make that is impossible not to experience the happiest moment after one spoon full. Is like a big warm hug! I make different types and combination of lentil stews; this is entirely vegetarian, but there's also a mix (like this) with chicken + kumura + green beans + lentils that is incredibly delicious too.


Where I come from the most standard version of ‘lentil stew’ is more ‘meaty’ but we prefer this vegetarian version, is full of flavor and very satisfying. You can always mix and match other vegetables to your taste like instead of pumpkin you can use kumura or sweet potato or use parsnip instead of potatoes.

The cooking process of the lentils is also simplified by just soaking the brown lentils before preparing + making the stew. When soaking the lentils in cool water, they hydrate and cook quickly plus they are better for your stomach to digest (this is the way my grandmother did it (and explained to me) and my mother does it too) and that’s how I know that this process works super nice with brown lentils. And it is explained in the recipe below.


Now, I want to explain the 'how' and 'why' about some of the ingredients in this recipe, so it makes more sense also. You will see that coconut sugar is listed, pimentón (which is a spice similar to paprika and cayenne, that we use a lot in my home country) and ghee are listed too. Ok, the coconut sugar I use to reduce the acidity of the tomato sauce, the pimentón (you can buy this at any Spanish store or substitute with paprika or cayenne) to enhance the flavor of the sauce and ghee to cook the vegetables simply because is a healthy fat and I love the taste of it (but if you’re vegan you can substitute for vegetable oil). Ah! and about the toasted pumpkin seeds they add a pretty + tasty crunchy texture to the stew. Hope you'll give this easy + comforting meal a try, I'm sure you'll like it!  


Super Pumpkin Lentil Stew, Copyright aldentegourmet blog

PUMPKIN + LENTIL STEW WITH TOASTED PUMPKIN SEEDS

yield 2 adults

3/4 C. Brown Lentils**
1 Garlic Clove, chopped
1/2 Medium-Large Yellow Onion, finely chopped
1 Celery Stalk (leaves included), finely chopped
1/2 Small Yellow Bell Pepper, into small cubes
1 Large Potato, cut into cubes
2 C. Pumpkin, cut into semi-thick slices or cubes 
1 x 400 gr. Can of Diced Tomatoes 
3 1/2 C. Water
1 Bay Leaf
1 Cube Vegetable Bouillon
1/4 tsp. Pimentón (paprika or cayenne)
1 Tbsp. Coconut Sugar
1 1/2 Tbsp. Ghee 
Salt to taste

Toasted Pumpkin Seeds

1/4 C. Pumpkin Seeds
Water (filtered water if possible)
1/4 tsp. Coconut oil or olive oil (optional)
Himalayan Salt, to taste


Preparation:

Soaking Brown Lentils**:

To simplify and make the lentil cooking time process easier, just soak the brown lentils for 45' - 1 hr. After that rinse well and they are ready to use! 

Making The Stew:

Now, in a saucepan (preferably large) at medium heat add ghee. Once the ghee has melted add garlic + onion + celery + bell pepper. Cook for about 8-10 minutes or until vegetables start to soften. 

Add can of diced tomatoes + bay leaf. Add (pre-soaked) lentils + water + vegetable bouillon + pimenton (or paprika) + coconut sugar. Give it a good stir. And add pumpkin slices/ cubes. Reduce heat to low and simmer for 35-40 minutes.  And that's it! Now sprinkle with toasted pumpkin seeds and enjoy! 

Toasted Pumpkin Seeds:

In a bowl add pumpkin seeds and cover with water. Let it soak for 3 hours. When ready, drain the seeds and dry (lightly) with a paper towel. Now, in a fry pan add a bit of oil (about 1/4 tsp. coconut oil or olive oil) +  pumpkin seeds + bit of salt, toast for a couple minutes. Now they're ready!


Super Pumpkin Lentil Stew, Copyright aldentegourmet blog

Pear + Apple Cake // Easy Baking // (Gluten Free) (Refined Sugar-Free) //

refined sugar-free, gluten free, easy baking, copyright aldentegourmet blog

'Spring Season' is officially here,  yay! And I can't be happier about it... Well, winter was a bit harsh (and not my favorite at all) but despite the weather, what I most love about the cool season is the pleasure of soul-warming comforting food. Don’t you, too?!... I mean, what's not to like about a warm bowl of pasta, a cup of hot chai latte in a cold afternoon or piece of sweet cake just coming up from the oven. Really?! You can’t beat that awesomeness. 

And as our winter is coming to an end, I can only think of the baked recipes that we’ve been making and enjoying; like this maple apple cake. There're so many more baking recipes that I wanted to give it a try… but when it comes to baking, I prefer to keep it as simple and as easy as possible.

However, here it is another refined sugar-free + gluten free cake, which I’ve been making a couple times; ‘Pear and Apple Cake’. This sweet cake is very easy to put together and most of the gluten free flours I use in this cake, you can find in supermarkets or a bulk foods store. You will find buckwheat flour included in the list of ingredients, but if for any reason you are unable to get it you can substitute it with brown rice flour. I’m also using two types of natural sugars here, coconut sugar and creamed honey. The coconut sugar gives a sweet nutty flavor while the creamed honey gives a sweet moisture to the cake, I really love combining both. But you can use either, separately or combined, whatever suits your palate. Hope you try this cake, is incredible delicious...even Lia was excited to try it! 

As always love hearing from you, and if you have any questions just let me know. Happy New Season!


easy cake, gluten free, copyright aldentegourmet blog
easy cake, gluten free, pear cake, copyright aldentegourmet blog

PEAR+ APPLE CAKE (Gluten Free) (Refined Sugar-Free)

This cake would yield 5-6 people.

Cake mixture:

1 C. Tapioca flour
1/2 C. Buckwheat flour
1/2 C. Coconut flour
3/4 C. Almond flour
1 1/2 tsp. Baking powder 
Pinch of salt
4 Medium-large Eggs 
1 C. Almond milk (unsweetened)
3/4 Vegetable oil
8 Tbsp. Coconut sugar, or to taste
1/4 C. Creamed honey, or to taste

Fruit Preparation:

3 Pears, cut into halves (use semi-firm pears)
2 Green apples, peeled and cut into chunks
1 Tbsp. Ghee or unsalted butter
1 tsp. Cinnamon
Fresh Lemon juice of 1/2 small lemon

Preparation:
Preheat oven at 160C/320F. Grease a cake pan (for this I use a 23 cm/ 9 inch round cake pan/tin). Set aside.

> In a saucepan over medium heat melt ghee or butter and add apples, cinnamon, lemon juice and about 2 Tbsp. of honey. Cook until apples are tender. Set aside.

> Now, in a bowl add all dry ingredients; flours + baking powder + salt. Add eggs, almond milk, vegetable oil, coconut sugar and honey and mix until all ingredients are well combined. 

> Fold in cooked apples. Pour mixture in prepared cake pan. Arrange pear halves on top and lightly press into the cake mixture. Sprinkle with coconut sugar and cinnamon. And Bake for about 45 - 50 minutes. 

easy cake, gluten free, copyright aldentegourmet blog

Radish + Red Quinoa Potato Salad with Sumac + Cumin Vinaigrette and Homemade Croutons /// Hungry + Hurry + Healthy ///

Hungry + Hurry + Healthy, Radish salad, Copyright aldentegourmet blog

Hey, How are you?! We've been having a lot of weather changes, kind of a complicated weather transition. Rain (and lots of it), gray days,winds and not enough sunny days.September hasn't been behaving too good. Funny thing is that soon it will be spring in here.

So as you can imagine, finding good light to photograph the food we prepare, cook and eat everyday in our home, hasn't been easy. My best light always comes from around our dinning room and the kitchen, so while preparing this photo shoot in the dinning room and just after taking a couple of shots.. guess what?!...Yes, you guessed right. Gray clouds + rain! Fortunately didn't last longer and I was able to photograph this salad, that has become one of our favorite salads, lately.


This salad is pretty much the result of one of those hungry + hurry + super busy days, after running everywhere doing parenting, diy house chores, etc, etc.You know, those days that make you even hungrier! And since I know I have plenty of these days, I always keep quinoa cooked and ready to go in the fridge, plus green leaves + collards washed and chopped so I can simplify prep. + cooking time. And while putting together salads can be easy, what to put into the salads can become challenging sometimes. That's one of the reasons many people think that "salads are boring", but its just the opposite. Salads is a super enjoyable food to make and to eat. And as well as providing nourishment to your body (which you already know), actually salads are one of the best options to go when you're having super busy days, and your body is not quite able to digest heavy foods or foods that are not healthy at all. 


So what to do when you're hungry, in a hurry, incredibly busy but you still want to eat healthy?... Just choose foods that would keep you satisfy (such us healthy fats, green leaves and collards, seeds, sprouts), foods that would provide nourishment, energy and that would be better for your body to absorb and digest. Here's my super Healthy in a Hurry vegetarian salad for you!


As always I'd love hearing from you. Any questions just let me know!

Hungry + Hurry + Healthy, Radish salad, Copyright aldentegourmet blog


Hungry + Hurry + Healthy, Radish salad, Copyright aldentegourmet blog
Hungry + Hurry + Healthy, Radish salad, Copyright aldentegourmet blog

RADISH + RED QUINOA POTATO SALAD with SUMAC + CUMIN VINAIGRETTE AND HOMEMADE CROUTONS


For the Salad:

3/4 C. Red Quinoa, cooked
2-3 Medium Boiled Potatoes, sliced
1 C. Fresh Spinach Leaves
3-4 Radish, finely sliced (you can also use the radish green leaves)
2 Hard boiled eggs, cut into wedges
Fresh Homemade Croutons
Sumac + Cumin Vinaigrette

To make the Croutons:

2 C. of a loaf of bread, such us sourdough bread or french baguette or any bread of your liking. Cut into cubes (like in the picture above).
4 Tbsp. Olive oil
Garlic Powder, to taste
Sea Salt, to taste

Preparation:
Preheat oven to 176C/ 350F. In a medium-large bowl add olive oil,garlic powder and salt and mix well. Add cubed bread and toss by using your hands. Spread over a baking tray and bake for 10-15 minutes until golden brown. Now, fresh croutons are ready for the salad!

To make the Sumac + Cumin Vinaigrette:

3 tsp. Sumac, or to taste
4 tsp. Cumin or to taste
Fresh juice of 1/2 medium lemon
3/4 C. Olive oil
1/4 C. White vinegar
4 Tbsp.Organic Agave or Honey
Salt to taste

Preparation:
In a small jar, add everything except the olive oil. Mix well. Then add olive oil to the jar and shake until well blended. Now the vinaigrette is ready!


Now, putting everything together / layer by layer:

In a serving dish pour red quinoa, then the green leaves, potatoes, slices of radish, eggs and croutons. Pour over the vinaigrette, serve and enjoy!

Hungry + Hurry + Healthy, Radish salad, Copyright aldentegourmet blog