VEGANIK: Saturday Night Dinner Date ala Chef Nik Tyler.
Vol. 6: I am Nik's four course gourmet vegan dinner.
by featured contributor Nik Tyler
This past weekend I had the pleasure of hosting a dinner date with a very foxy vegan lass. It was her first time coming over to my place, and I wanted the evening to be a memorable one, so I pulled out all the culinary stops and created a four course gourmet vegan dinner that was sure to impress!
Here are my recipes as well as a slew of photographs that were taken of each dish. I hope you'll give these a try for your next home cooked dinner date with that very special lady or gent in your life... You can thank me later!
Course I.
*Nix Mega Mixed Green Salad
Ingredients:
- • Mixed Greens (I use Maggie's Farms "Stellar Mix" available @ the Santa Monica Farmers Market)
- • 1 Handful of Cherry Tomatos
- • 1 Handful of chopped Purple Cabbage
- • 1 Avocado
- • 1/2 diced Cucumber
- • 1 Handful of Alfalfa Sprouts (I dig Kowalke Organics)
Dressing Ingredients:
- • 2 Tbsp Olive Oil
- • 1 Tbsp Sesame Oil
- • Raw Basil Arugula "Back To Life" Pesto (http://backtolifelivingfoods.com/)
- • 1/4 Lemon wedge
- • 1/2 Tsp Sea Salt & Pepper
Directions:
- Add all the ingredients into a bowl, mix and toss, and serve!
Course II.
*Nix Gr8 Garlic-Ginger Brussel Sprouts
Ingredients:
- • Organic Brussel Sprouts
- • Sunflower Oil
- • Olive Oil
- • Sea Salt, Peper, Ginger & Garlic Powder
- • 1/4 Lemon wedge
Directions:
- 1. Drizzle Sunflower Oil on tin foil or cooking tray
- 2. Place Brussel Sprouts on the oiled tin foil or cooking tray
- 3. Set oven or toaster oven to "Broil" on 400 degrees
- 4. Cook until the Brussel Spout's visible leaves are lightly brown and crisp
- 5. Place Brussel Spouts in a bowl and drizzle Olive Oil, Sea Salt, Pepper, Garlic Powder, Ginger Powder & Lemon Juice on top
- 6. Toss the Brussel Sprouts in the dressing and let marinate for a few minutes
- 7. Then stick a fork in it!
Course III.
*Nix Rockn' RAWsome Pesto Kale Avocado Salad
Ingredients:
- • 2 bushels of dark green Kale
- • 1-2 Avocados
- • 1/2 Red Onion
- • 1 Tbsp Hemp Seeds
- • Sea Salt
- • Olive Oil
- • Sesame Oil
- • Raw Basil Arugula "Back To Life" Pesto (http://backtolifelivingfoods.com/)
- • 1/4 Lemon wedge
- • Lydia's Organics Seasoning &/or crumbled Green Crakers (http://www.lydiasorganics.com/)
Directions:
- 1. Clean, soak & massage Kale in a big bowl of Sea Salted water
- 2. After Kale is clean, dry in a salad spinner and place dry Kale in a bowl
- 3. Drizzle & coat all the Kale leaves in Olive Oil & Sesame Oil, then toss
- 4. Add Sea Salt & Hemp Seeds which will stick to the oiled leaves
- 5. Add thinly diced Red Onion, Lemon juice, Pine Nuts, Raw Pesto & Lydia's Organic Seasoning &/or crumbled Green Crackers
- 6. Cover bowl with a top or seran wrap and let the Kale marinate overnight in the fridge
- 7. Wake up in the morning, add some Avocado slices & enjoy this salad for breakfast, lunch & dinner!
Course IV.
*Nix Great Green Mugwort Udon Pesto Perfection:
Ingredients:
- • 1 package of Eden Organic Mugwort Udon Noodles (http://www.edenfoods.com/store/product_info.php?products_id=108120)
-
• 1 Bunch of Spinach
-
• 1/4 Onion
- • Handful of Garlic Cloves
- • 1/4 cup of Sunflower Oil
- • 2 Tbsp of Olive Oil
- • 1-2 Tbsp of "Majestic Garlic" (Cayanne or Basil flavor) Creamy Garlic Paste (http://majesticgarlic.com/)
- • 1 cup of Seeds Of Change Marinara di Venezia Sauce (http://seedsofchangefoods.com/our_foods/product.aspx?c=pasta_sauces&p=227)
- • 1 Handful of Pine Nuts
- • 1 Handful of dried & pitted Black Olives
- • Sea Salt, Pepper, Garlic Powder & Oregano
- • 1/4 cup-1/2 cup of Dairy-Free Vegan Pesto (http://basiltops.com/)
Directions:
- 1. Boil Water & Sea Salt - then add Eden Mugwort Soba to boiling water and cook
- 2. Sautee diced Onions & Garlic in Sunflower Oil until lightly brown
- 3. Add Spinach and sautee
- 4. Add Tomato Sauce, Sea Salt, Pepper, Garlic Powder & Oregano
- 5. Add sauteed Spinach & sauce on top of the cooked Mugwort Soba Noodles
- 6. Add in Dairy Free Pesto, Pine Nuts, thinly sliced Black Pitted Olives & "Majestic Garlic" Creamy Garlic Paste
- 7. Drizzle a liberal amount of Olive Oil on top
- 8. Mix it all up and serve!
Joshua Katcher