Wednesday, October 30, 2013

Medley of Marinated Vegetables

This recipe is a lovely and simple way to enjoy a variety of colorful vegetables. Feel free to use your favorites. Love Chef Mel xx

1 cup cauliflower florets
1 cup broccoli florets
½ cup snap peas or string beans
2 carrots finely sliced on the angle
1/2 red bell pepper, cut into chunks
6 button mushrooms, sliced
1 cup marinated artichoke hearts, quartered
1/2 cup black olives, sliced
4 fresh basil leaves, chopped for garnish

Dressing Ingredients:
1 garlic clove, chopped
3 tablespoons balsamic vinegar
2 tablespoons of fresh squeezed lemon juice
1 tablespoon Dijon mustard
1 tablespoon virgin olive oil
pinch dried oregano
pinch dried rosemary
1 tablespoon brown rice syrup
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

In a large pot of boiling water, lightly blanch the carrot, cauliflower, broccoli, snap peas, bell pepper, and mushrooms until the vegetables are slightly tender but still a little crisp. Blanch each vegetable separately.
Remove the vegetables and place into a large bowl.
Place the dressing ingredients into another bowl and whisk until smooth.
Add the olives, fresh basil and artichokes to the salad.
Add the dressing and mix gently.
Let sit for at least 15 minutes mixing from time to time.
Serve garnished with fresh basil.

Sunday, October 20, 2013

Cumin Seed and Corn Soup

This scrumptuous, light and relaxing miso soup provides an immune boosting kick with the added inclusion of ginger, cilantro, turmeric and cumin seeds. A lovely combination of ethnic ingredients and a delicious treat on a sunny fall day with a nip in the air.

Love Chef Mel xx



4-6 cups spring water
1 onion cut into half moons
1 cup fresh or frozen organic corn kernels
1 clove garlic sliced
1/2 cup fresh coriander (cilantro) or parsley finely chopped
2 tablespoons cumin seeds
2  tablespoons white miso diluted in a little water
1-2 tablespoons brown rice miso diluted in a little water
1 tablespoon wakame soaked and sliced 
1 teaspoon turmeric
1-2 tablespoons olive oil
½ block firm tofu diced
Coriander sprigs for garnish
2 teaspoons fresh grated ginger


Warm the oil in a pan, and add the cumin seeds. Sauté until the seeds begin to crackle.
Add the garlic and onion, and continue to sauté for a few minutes
Add the water and wakame, and bring to a boil.
Add the parsley, turmeric, tofu and the sweet corn. Simmer for a 5 minutes and turn off the flame.
Add the diluted misos and let sit for a few minutes.
Serve garnished with springs of coriander and grated ginger.