Here are the belated Election Day dinner menu recipes by popular request. These recipes are for all my friends and family who after seeing the above photo on Facebook of the dinner my husband and I prepared asked for the recipes via Messenger and Facebook.
At home, meals are usually colorful. But, simplicity rules! The food mantra I’ve adopted for the last three-plus decades is: the color of the rainbow should be the color of the food on my plate. It looks like a lot of work, but it’s simple. After all, who has time to spend a whole day food shopping and then in the kitchen? I don’t.
This blog was never meant to be, but it is, and I hope my readers who asked for it realize that eating healthy can also be simple and tasty.
This meal was our Election Day dinner. After we finished the meal, we watched as the election unfolded. Well, you all know the outcome. That night we went to bed at 3:30 AM just waiting for Hillary Clinton to come out, or Donald Trump. The rest is history.
About the recipes, they are for two servings. Double or triple recipe according to how many you will serve. Below are our improvised plant base recipes for a quick tasty dinner.
DINNER MENU: 6 RECIPES
Freshly squeezed orange juice
Nearly everyone knows how to make fresh orange juice. If you have never had freshly squeezed orange juice, believe me, once you try it, you will never want to go back to store bought containers.
6 – 8 medium size Valencia oranges, wash oranges
Orange juice squeezer – there are many types from manual to electric. I use an electric one, but also have a manual press and use for when I want to just squeeze one orange for a soup or dessert recipe.
Instructions: Just squeeze! No punt intended! :-)
FARMERS’ MARKET SALAD
Farmers’ market salad
1 head of red and green leaf lettuce
1 beefsteak tomato, wash and dice
1 slice of onion, white or red
4 Spanish olives stuffed with pimento, diced
Italian salad dressing, your choice or make your own
3 tablespoons walnuts
Wash lettuce and tomato. Peel onion and slice onions, tomatoes, and olives. Assemble in a bowl. Chop lettuce. Add into a bowl, add salad dressing and toss. Top with tomatoes, onion, olives and walnuts
BRUSSELS SPROUTS AND BROCCOLI SIDE DISH
Brussels sprouts and broccoli side DISH
12 Brussels sprouts, washed, trim ends, and cut in half
1-cup broccoli–cut stems and only use the florets (reserve stems for soup stock)
1-tablespoon olive oil, optional (you can do water sauté, which is what I do instead of heating oil. Instead of olive oil, I use 1/4 cup water and carefully sauté)
4 garlic cloves, use two garlic cloves for sautéing, and the other two reserve for the end
1-cup vegetable soup stock
- Wash and trim vegetables. Reserve the broccoli stems for another dish or vegetable soup stock. Slice two garlic and one-quarter cup of shallots.
- In a medium-size heavy skillet, sauté the shallots and garlic clove. Take out of the skillet and set aside. Add the broccoli and broccoli sprouts a cup of vegetable stock. Cook until the broccoli and Brussels sprouts are done, which is about five minutes over high heat. Cover and simmer for another five minutes.
- Once the vegetables are ready, add salt (optional) and pepper to taste. Crushed the two extra garlic cloves. Add the garlic and shallots that you set aside earlier.
Stir and serve.
This bruschetta is my husband’s masterpiece! It’s so full of flavor! Eating it is almost like being in a trans! It’s out of this world! Delicious!
2 – slices of bread, one or two per person. We used gluten-free bread.
1-tablespoon olive oil (optional)
1 crushed garlic clove
Vegan cream cheese, such as Kate Hill (a Whole Foods Market exclusive)
Oregano and Italian spices, sprinkle (optional)
Spanish olives stuffed with peppers, slice
2 – large basil leaves
1 – large tomato, slice
2 – artichoke, halves — marinated artichoke in a glass jar
- Toast the slices of bread; my preference is light toast
- Place toast on a plate
- Mix olive oil with the crushed garlic
- Layered toast with a little bit of olive oil
- Spread a layer of cream cheese and sprinkle with diced olives
- Top the toast with olives, a basil leaf, a tomatoe slice, artichoke and walnuts
Viola! Ready to eat this delicious appetizer designed by my hubby!
RAVIOLI OR PIEROGIES
Ravioli or pierogies
The main dish is the easiest part. I purchased gluten-free, vegetarian pierogies, and prepare them like a ravioli dish.
One package of ravioli or pierogies
Water, filtered preferably
Ingredients for sauce
1 tablespoon of olive oil or 2 ounces of water if abstaining from oils
2 garlic cloves, sliced
2 tablespoons pesto
1-cup vegetable broth or water from the pasta
A dash cayenne pepper (optional, but gives a great kick especially if not using salt)
Salt to taste, optional (I never add salt)
Pepper to taste
- In a heavy skillet, add the water and boil. Follow the instructions on the ravioli package. But do not add the raviolis until you have your sauce ready.
- Sauté in olive oil (or water) the garlic cloves.
- Cook the ravioli or pierogies according to package instructions. I usually cooked for six minutes. But time varies according to what type of ravioli or pierogies you are using.
- I use a simple pesto that I make at home. Take some of the leftover liquid from the broccoli sprouts and add about a cup or use one cup of soup. Add 2 tablespoons, or more to taste, of pesto to this soup.
- When the ravioli are done, add them to the skillet. Mix carefully with the pesto and serve.
Dessert: Raisins, chocolate chips, and walnuts
This dessert needs very little instructions. I mixed 1/3 cup of raisins, 1/3 cup of simi-sweet chocolate chips and 1/3 cup of walnut or pecans. The combination of these three ingredients is delicious. I’ve shared another version of this recipe in the past.