Tag Archives: lemon

Olive oil shortbread with lemon and rosemary

Last weekend I came home to find a bag full of lemons and limes by the back door. Can I just brag about how awesome it is to have friends who leave you gifts like this? Very awesome. I always love to have these little citrus fruits on hand. A quick squeeze of lemon or lime is perfect in so many things. But when I have a bounty of lemons like I did last week, it’s time to do more than just squeeze a little lemon over my salad or into a water glass (plus, the best way of ensuring future citrus gifts is to follow up with baked good gift, no?)

And so, my lemon bounty led me to this bright little shortbread. I had been tinkering with a recipe for olive oil shortbread with rosemary, and the addition of lemon juice and zest was just what it needed for a light and summer-appropriate flavor. A mix of cornmeal, and white whole wheat flour makes for a wholesome and rustic crumb. Mostly I have been enjoying these shortbread wedges alongside an afternoon cup of Darjeeling, but on hot evenings when I crave a cool glass of almond milk after dinner, it turns out that a little shortbread is quite nice in that setting also.

This recipe is also another one of my low-sugar experiments; just 1/4 c. for the whole recipe. I’ve been thinking of doing an occasional series of posts on my strategies for baking less sugary treats, some of the things I’ve tried that have worked well (or not), recipe makeovers, that kind of thing. Thoughts? Interest? Just post the shortbread recipe already?

Olive oil shortbread with lemon and rosemary
makes one 9″ pan of shortbread (8-12 wedges)

Ingredients
1/2 c. olive oil
1 1/2 c. white whole wheat flour (or a 50/50 mix of whole wheat and all-purpose flours)
1/4 c. yellow cornmeal
1 tbsp. flax meal
1/4 c. sugar
1/4 tsp. salt
1/4 c. lemon juice
grated zest of 1 lemon
2 tbsp fresh rosemary

Method
Preheat oven to 300F and grease a 9″ pan. In a food processor fitted with the metal s-blade, combine and thoroughly blend all ingredients except the rosemary. Add rosemary and process for 10 seconds. Press dough into greased pan and slice into 8-12 wedges, depending on your preference. Use a fork to make decorative pricks in the surface.

Bake for 35-45 minutes, until just beginning to brown. Turn off heat in oven and leave shortbread to sit for 15 minutes before removing.

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Cucumber salad with lemon feta dressing

Yes, another salad post. It’s funny, last year I remember having to make an effort to remember to make salads for lunch, but this summer they’re my default. I credit (or blame?) the weather. Last July I was wearing wool tights to work, this morning I dared myself to go bare-legged and I did not regret it. Not exactly Mark Twain’s San Francisco.

This week’s salad is a fairly classic Greek-inspired combination, with a few twists. I’ve recently become hooked on sun-dried olives and have been picking up a small container whenever I happen to drop by the Persian grocery. These olives are pungent and salty, with a softer texture than their fresh cousins. They’re also a little messy–make this salad too far in advance and you’ll find your cucumbers stained a deep brown!

The feta based dressing is what really makes the salad. Mixing the feta with olive oil, mustard and dill makes for a creamy and tangy blend, which works well with the cool crispness of the cucumber (how’s that for alliteration?). Although I’m also a fan of simply adding chunks or crumbles of feta to salad, I do like the guarantee of feta in every mouthful that you get with this dressing.

Some notes about ingredient volumes/servings. As written, I would consider this salad more of a “side” than a main dish, but I have been enjoying it as my main meal at lunch as well by tweaking the proportions a little. If I’m doing this salad as a main dish for one, I’ll increase the chickpeas, and often add a chopped boiled egg as well. Recently I packed this salad for the office and tried mashing the egg yolk into a spoonful of dressing. Delicious!

Cucumber salad with lemon feta dressing
Serves 4

Ingredients

For the dressing
2 oz feta cheese
3 tbsp olive oil
Juice of one lemon
1 tsp dijon mustard
1 tsp dried dill

For the salad
2 large cucumbers, peeled, cut in quarters lengthwise, seeds removed and cut into ~1/2″ slices
2 c. chickpeas
1/2 c. sundried black olives, pitted and sliced into quarters

Method

1. In a food processor fitted with the metal s-blade, combine all dressing ingredients and blend thoroughly.

2. Mix together cucumber and chickpeas. Just before serving, add the olives and dressing. Toss together to ensure and even coating of dressing throughout the salad.

Tahini lemon dressing

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There’s something about having a 4lb jar of tahini in your fridge. You just start wanting to add it to everything. Hummus (no surprise there), cookies (a little less typical), and today, salad dressing.

Normally I’m not a huge salads-in-winter person, but when the produce market keeps putting 3lbs for $3 bags of salad greens front and center at the entrance, well…habits can change.

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This dressing is a riff on a recipe that I first saw in my old standby, Vegan with A Vengeance, but I’ve played around with the preparation and simplified things by using the microwave rather than the stovetop to “cook” the garlic. All you purists out there, use the stovetop, but I like the speed and ease that the microwave provides.

Tahini lemon dressing
makes ~1/2c. of dressing

Ingredients
1 tbsp olive oil
2 cloves garlic, crushed or finely minced
1 tbsp balsamic vinegar
juice of 1 lemon (~2 tbsp)
3 tbsp tahini
1/4 c. water

Method
1. In a small microwave safe bowl, heat the oil on high power for 30 seconds. Add the garlic (be careful handling the bowl, it may get very hot), and microwave for 20 seconds more. Allow to cool for at least 1 minute.

2. Add the balsamic vinegar, lemon juice, and tahini to the oil and garlic. Stir together, the tahini will initially seize up and become stiff, continue stirring until the mixture is smooth. Add 2 tbsp of water and stir until smooth again. Add the remaining 2 tbsp of water if needed (this will depend upon your preferred dressing consistency).

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Add to salad and enjoy!

This dressing will keep in the fridge for several days, you may need to thin it out with a little more water or olive oil if it stiffens up after refrigeration.

Lemon Herb Cauliflower Rice

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Here’s the final (for now) recipe inspired by my recent foray through The Mediterranean Vegan Kitchen. Cauliflower has been abundant in our area lately, and it turns out M’s love of fauxliflower dishes (as I like to call them, although I think technically that term may be backwards…) is even more sincere than I had previously thought. As a result, we’ve been putting cauliflower onto the menu more often, and working on different ways of preparing it. While that cauliflower fried rice recipe I posted a few weeks back is ridiculously good, variety is no bad thing either.
Continue reading Lemon Herb Cauliflower Rice

Recipe: Tom Kha soup (vegan)

Tom Kha soup

My first experience of Tom Kha soup was at a potluck I held while briefly living in Washington, DC. One guest brought a pot of this soup and it was so good that I begged the recipe from her. Since then, we’ve made a few adjustments to suit our tastes and it’s become a favorite. If you’re feeling under the weather, the bright citrus notes of this soup can really give you a boost.
Continue reading Recipe: Tom Kha soup (vegan)

Recipe: Blackberry Lemon Blondies

Blackberry Lemon Blondies

Five or six years ago, I was flipping through my copy of Vegan with a Vengeance and discovered a recipe for raspberry chocolate chip blondies. For a while, they became my go-to baked good. I made them for potlucks, meetings, or just because. Then I stopped making them for a while (I think having to remember to get a container of soy yogurt frequently tripped me up). I was thinking of those blondies nostalgically recently, and one thing led to another:
Continue reading Recipe: Blackberry Lemon Blondies