Cucumber Dill Salad

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cucumber dill salad, cucumber salad, dill salad, gluten-free, gluten-free recipe, veganA few weeks ago it was starting to feel like summer in California. Here, in the San Francisco Bay Area, the weather was beautiful 70 degree weather; unfortunately, Sunday it started to drizzle. The forecast calls for cooler weather until mid-week.  On Friday, to celebrate the beautiful weather, I decided to create one of my Summer favorite Turkish salads, Cacık. Very season appropriate--During the hot summer months, having a side bowl cacık, is light, refreshing and cooling and really does help digestion. However, I realized I didn't have all the ingredients required. I added my own spin to this traditional dish, and accompanied it as a side to my Rainbow Swiss Card Hummus Wrap.

cucumber dill salad, cucumber salad, dill salad, gluten-free, gluten-free recipe, vegan

What You'll Need:

  • Persian Cucumber (you can use whatever type, I personally like these since the skin isn't bitter)
  • Lemon
  • Dill
  • Salt
  • Kitchen tools: Knife, cutting board and bowl to mix in.

cucumber dill salad, cucumber salad, dill salad, gluten-free, gluten-free recipe, vegan

What You'll Need To Know:

You will want to very thinly slice the cucumber. I wish I had a Mandoline slicer for the perfect thin slices. Add the slices to the bowl.

cucumber dill salad, cucumber salad, dill salad, gluten-free, gluten-free recipe, vegan

Next, chop the dill and add to the bowl. Squeeze the lemon and add a dash of salt to taste. Mix all of these ingredients together, let it marinate while you make a wrap or tidy up the kitchen, and enjoy!

cucumber dill salad, cucumber salad, dill salad, gluten-free, gluten-free recipe, vegan

If you want to give it more flavor, you can also add in diced garlic and mint leaves.

cucumber dill salad, cucumber salad, dill salad, gluten-free, gluten-free recipe, vegan I really like this combination together, because the cucumber salad compliments the hummus wrap. [amd-zlrecipe-recipe:10] Follow @valeriefidan and tag your awesome food photos with #letsregale! As always, all opinions, as always, are my own. Photos taken with iPhone; edited in Camera+ and instagrammed.

6 Ingredient Broccoli Soup

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It’s cold, rainy and foggy out. Perfect soup weather.

Last night I was craving Broccoli Soup, a long time favorite. Typically this a heavy, cream based soup which typically requires the use of heavy whipping cream as a base, which lends the creamy texture to the soup as well as its warm, hearty, and balancing flavor, contains as much as an astonishing 800 calories per 8 ounce cup (yikes!).

Of course being a Californian, I was up for the challenge of creating my own adaption. I’m all about the whole California cuisine movement, a style of cuisine marked by an interest in fusion cuisine (integrating disparate cooking styles and ingredients) and in the use of freshly prepared local ingredients.

Typically, low calorie “healthy” versions of this soup require substituting the regular calories for low calorie alternatives. Trading the butter, flour, and milk for alternative thickeners by using several teaspoons of cornstarch added to fat-free evaporated milk to achieve a similar consistency somewhat altering the flavor and can often be improved by adding a chicken bouillon cube to the simmering broth. Not my adaption.

My take on Broccoli soup was achieved in 6 simple ingredients (well 7 if you count the water). This recipe makes 4 servings, totaling to approximately 343 calories the entire recipe and 85.75 calories per serving (I guestemated using Calorie Count). Not bad!

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Follow @valeriefidan and tag your awesome food photos with #letsregale! As always, all opinions, as always, are my own. Photos taken with iPhone; edited in Camera+ and instagrammed.

Vegan Stuffed Mushrooms

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Growing up my mom would always make bacon stuffed mushrooms for the holidays. They were always a hit and a family favorite. This inspired me to recreate these perfect two bite hors d’oeurves and gave it my own touch…of course I made it vegan, raw and gluten-free (sorry this is not a nut free dish!). The mushroom stuffing is made from raw cashews…it’s sort of like a cashew hummus. If you wanted to use garbanzo beans (chickpeas) instead of cashews, follow the directions. You won’t need to soak the garbanzo beans..just follow the directions on the back of the packet on how to cook (sorry, we don’t buy canned foods in family ;). [amd-zlrecipe-recipe:4]

Health Benefits

Cashews, like most nuts, are rich in protein and iron (they satisfy 10% of our daily requirements in just a single ounce), but cashews are a bit different in that they are also a very good source of quality amino acids. The website Nutrition Data lists cashews as a “complete or high-quality protein” due to their high amino acid score. Mushrooms are also rich in calcium, iron, potassium, copper and selenium (very good for health of bones, teeth, nails, hair and as an anti oxidant).

Follow @valeriefidan and tag your awesome food photos with #letsregale! As always, all opinions, as always, are my own. Photos taken with iPhone; edited in Camera+ and instagrammed.

4 Ingredient Vegan Pumpkin Pie

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Last night I had three of my cousins over for dinner and wine, a pre new years celebration. I was absolutely thrilled to have them over because I got to cook for them homemade Chicken Empanadas, Insalata Caprese, Cilantro Quinoa Salad along with a fabulous cheese spread to compliment the Pink Moscato my cousin Veronica brought over. I also made this delicious my own adaption to the Four Ingredient Vegan Pumpkin Pie! My pie was crustless and oh-so delicious!

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3 Ingredient Gluten-Free Pie Crust

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If you have a gluten intolerance like myself, you probably already know how difficult it is sometimes to find gluten free foods that taste like normal gluten foods. I found this amazing recipe online that is just perfect and just in time for the holiday pumpkin pie’s!

Just 3 Ingredients make up this pie crust! It tastes good…and cannot go wrong! Fill it with your favorite gluten-free pie, fruit, torte, crisp or cheesecake.

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Xxo, valerie

Got a yummy recipe? Let’s hear it in the comments.

Follow @valeriefidan and tag your awesome food photos with #letsregale! As always, all opinions, as always, are my own. Photos taken with iPhone; edited in Camera+ and Instagrammed.