Gnocchi, Leftovers and a Two-Minute Dessert!

Gnocchi & Leftovers
Yesterday’s Dinner with a Two-Minute Dessert
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I just wanted to share a quick re-make I made yesterday. There is no throwing away and we still had leftovers! My son wanted Gnocchi for dinner, it is one of his favorites. I was originally going to just keep it simple with Earth Balance/Olive Oil, fresh Garlic and herbs but instead I incorporated leftovers. The Spicy Sweet Potato Wedge & Kale Salad with Asian Tahini Dressing that I shared the other day with the Gnocchi was amazing, great flavors! Now back in February I shared my very similar Gnocchi with Sweet Potato and Kale recipe, check out! However, this leftover re-make was so delicious the dressing really pops!

Ingredients:
2 Pkgs (17.5 oz) Gnocchi – Prepare according to package add Sweet Potato/Kale and remaining Asian Tahini Dressing recipe. Toss together to combine.

I love bananas! It’s funny because I have a co-worker that will only eat pretty unblemished yellow bananas. I often let mine go and flash her my beautiful spotted bananas, lol. And when opened they are beautiful, sweeter and yummy. Sometimes I’ll forget or won’t get a chance to eat them at work and will bring them back home. They usually get darker even still… I’m guessing from all the transport, lol. When they get like this I tend to peel them up, place them in a freezer bag and pop them in the freezer for later. Did you know you can make ice cream with frozen bananas?…of course you knew this, it is one of my favorites. I want to share a funny banana story from the other day. I came home from work and placed my very overripe banana on the counter. I left the room and later that afternoon I went back in the kitchen and to my surprise – my banana was gone?? Oh no! I don’t know what made me look in the trash… but there it was, in the trash. Someone (who shall remain nameless) threw away my banana!! Noooo, I quickly rescued it. Yes it did, pulled it right out the trash. It was on top of the trash, it was good. If you’re a Seinfeld fan, picture the time that George ate the éclair from the garbage, lol! You know the episode, it was on top! So I rescued it, peeled it and froze it. Then I made my favorite ice cream the next day, just for me. 🙂

Salted Banana Peanut Butter ice cream
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Two-Minute Salted Banana Peanut Butter Ice Cream:

2 Very Ripe Bananas, Peeled/Frozen overnight
2 Tbsp Peanut Butter
Sprinkle of Course Sea Salt

-Combine frozen bananas and peanut butter in food processor until smooth. Sprinkle with Sea Salt, Serve & Enjoy!
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(Sometimes I’ll add vegan chocolate chips – if I have an open pack)

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Waldorf Salad with Kale & Chickpeas

Kale & Chickpea Waldorf Salad with Dressing
(Serves 4-6) – Vegan, Gluten-Free, Dairy-Free
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Want to know the secret to the best Waldorf Salad? Here it goes…toast the walnuts! Oh yes and organic is best this salad is all organic as is most of the dishes I create 🙂 . So about those Walnuts…this classic with Apples, Celery and Raisins is nothing without the Walnuts. Toasting them instead deepens the earthiness; it enhances the flavor and pairs well with the dressing for added creaminess. I used Raisins and Kale instead of the traditional grapes and lettuce. Tossed in a traditional “mayo” dressing with dill and celery seed which add an extra [hmm…] to the recipe. Fresh and crisp. Enjoy!

Ingredients:
8 Stalks Kale, washed, stems removed/chopped
2 Red Apples (Gala or Pink Lady), cored/chopped
3 Celery ribs, chopped
½ Cup Raisins
1 (15.5oz can) Chickpeas (Garbanzo Beans)
¾ Cup Walnuts, chopped (toasted)

Dressing Ingredients:
¾ Cup Vegenaise (vegan mayo)
1 Tsp Dijon Mustard
1 Tbsp Apple Cider Vinegar
Juice and Zest of ½ Lemon
1 Tbsp Blue Agave Nectar
¼ Tsp Dill Weed
¼ Tsp Celery Seed
¼ Tsp course Sea Salt

Directions:
-Remove Kale from stems, wash thoroughly I dry in my salad spinner before chopping then set aside.
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-Quarter and core apples then chop into bite-size pieces. Then combine Apples, Celery, Raisins, Chickpeas in a bowl and set aside.
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-Toast Walnuts in dry pan over medium heat for 1-2 minutes or until golden (you’ll be able to smell the nuttiness) keep shaking the pan so they toast up evenly and so they won’t burn.
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-Dressing: Whisk together all ingredients.
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To Combine there are a few options:
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#1 You can top the kale with the Apple mixture then drizzle the dressing over top.
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#2 You can toss the apple mixture with the dressing then top over the kale.
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  #2
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#3 You can toss everything together to combine, the dressing is just enough. The salad shouldn’t be swimming in the dressing and it won’t be dry either. Enjoy!
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Kale & Chickpea Waldorf Salad with Dressing

  • Servings: 4-6 ~ Vegan, Gluten-Free, Dairy-Free
  • Difficulty: easy
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Credit: https://veganrescue.com/

Waldorf Salad with Chickpeas/Kale
(Serves 4-6) – Vegan, Gluten-Free, Dairy-Free

Ingredients:
8 Stalks Kale, washed, stems removed/chopped
2 Red Apples (Gala or Pink Lady), cored/chopped
3 Celery ribs, chopped
½ Cup Raisins
1 (15.5oz can) Chickpeas (Garbanzo Beans)
¾ Cup Walnuts, chopped (toasted)

Dressing Ingredients:
¾ Cup Vegenaise (vegan mayo)
1 Tsp Dijon Mustard
1 Tbsp Apple Cider Vinegar
Juice and Zest of ½ Lemon
1 Tbsp Blue Agave Nectar
¼ Tsp Dill Weed
¼ Tsp Celery Seed
¼ Tsp course Sea Salt

Directions:
-Remove Kale from stems, wash thoroughly I dry in my salad spinner before chopping then set aside.
-Quarter and core apples then chop into bite-size pieces. Then combine Apples, Celery, Raisins, Chickpeas in a bowl and set aside.
-Toast Walnuts in dry pan over medium heat for 1-2 minutes or until golden (you’ll be able to smell the nuttiness) keep shaking the pan so they toast up evenly and so they won’t burn.
-Dressing: Whisk together all ingredients.

To Combine there are a few options:
#1 You can top the kale with the Apple mixture then drizzle the dressing over top.
#2 You can toss the apple mixture with the dressing then top over the kale.
#3 You can toss everything together to combine, the dressing is just enough. The salad shouldn’t be swimming in the dressing or it won’t be dry.

Warm Mushroom and Spinach Salad with Balsamic Vinegar Dressing

Warm Mushroom and Spinach Salad with Balsamic Vinegar Dressing
(Serving 2-4) – Vegan, Gluten-Free, Soy-Free
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Mushrooms! I love Spinach too! It’s funny when I think back to my childhood I remember the typical stuff like certain movies, t.v. and video games. It’s interesting how veggies were marketed to us in a roundabout way back then. Obviously times have now changed with all the commercials and advertising (especially here in the U.S.). I’m unclear as to what the true message is these days…junk, soda, greasy, cheesy, crust filled, all you can eat, candy etc. I think I read somewhere that 70% of the commercials on children t.v. channels are all junk foods. It’s no surprise the increase in obesity, diabetes heart diseases, cancer etc. in this country. Now when I was growing up I remember Spinach and Mushrooms the key ingredients in this dish which are both very nutritious. Remember Super Mario Bros. and Mushroom world. Mushrooms would allow me to double in size and strength or take an extra hit. Having strength to break bricks. Then there is Popeye whether the original intention was to boast the health benefits of spinach and maybe it wasn’t, the reality is we viewed Popeye as having incredible strength and abilities after eating a can of the stuff. The best part is…it really is a super food and nutritiously good for you. Vitamin A, K, B6, Iron etc. Enjoy!

Ingredients:
3 Tbsp Extra Virgin Olive Oil, divided
¼ Tsp Crushed Red Pepper Flakes
1-2 Garlic Cloves, minced
5oz Shiitake Mushrooms, sliced
3.5oz Bunapi Mushrooms (White Beech), ends removed
7 Whole White Button Mushrooms, quartered
6 Whole Baby Bella Mushrooms, quartered
¼ Tsp Sea Salt
3 Handfuls Fresh Baby Spinach (abt 4 Cups)
2 Tbsp Balsamic Vinegar
½ Tbsp Blue Agave Nectar
1 Tsp Horseradish Mustard or Dijon

Directions: 
-In sauté pan heat 2 Tbsp Olive Oil over medium-low heat, add Crushed Red Pepper Flakes and Garlic for about 2 minutes.
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-Remove Garlic-Red Pepper Oil and pour into a bowl, set aside.
-Back to empty pan – heat over medium and add mushrooms in batches. I started with Shiitake about 2-3 minutes until lightly golden. Remove from pan and set aside.
-Add quartered (larger pieces I cut down further) Baby Bella / Button mushrooms and ¼ Tsp Sea Salt and sauté for about 5 minutes. Remove from pan and add with Shiitake.
-To pan add 1 Tbsp Olive Oil and sauté Bunapi Mushrooms for about 5 minutes. They should pick up some nice color from the pan/prior ingredients. Remove and add with other mushrooms.
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-Back to pan add fresh Spinach and warm through until slightly wilted. Remove from pan and add with mushrooms, the spinach will continue to warm through with mushrooms.

For Dressing: -To bowl with Olive Oil, Garlic and crushed Red Pepper Flakes add: Balsamic Vinegar, Agave Nectar and Mustard – whisk together to combine. Toss all ingredients together to combine. Let stand for about 5-10 minutes before serving and enjoy!

Note from the past: Be sure to divide mushrooms and cook in multiple batches. If you throw all the mushrooms in the pan together at once they will get watery and steam up instead. You don’t want to over stir or season yet. You’ll want mushrooms to release their own natural moisture and sizzle into a golden color.

Warm Mushroom and Spinach Salad with Balsamic Vinegar Dressing

  • Servings: 2-4 ~ Vegan, Gluten-Free, Soy-Free
  • Difficulty: easy
  • Print

Ingredients:
3 Tbsp Extra Virgin Olive Oil, divided
¼ Tsp Crushed Red Pepper Flakes
1-2 Garlic Cloves, minced
5oz Shiitake Mushrooms, sliced
3.5oz Bunapi Mushrooms (White Beech), ends removed
7 Whole White Button Mushrooms, quartered
6 Whole Baby Bella Mushrooms, quartered
¼ Tsp Sea Salt
3 Handfuls Fresh Baby Spinach (abt 4 Cups)
2 Tbsp Balsamic Vinegar
½ Tbsp Blue Agave Nectar
1 Tsp Horseradish Mustard or Dijon

Directions: 
-In sauté pan heat 2 Tbsp Olive Oil over medium-low heat, add Crushed Red Pepper Flakes and Garlic for about 2 minutes.
-Remove Garlic-Red Pepper Oil and pour into a bowl, set aside.
-Back to empty pan – heat over medium and add mushrooms in batches. I started with Shiitake about 2-3 minutes until lightly golden. Remove from pan and set aside.
-Add quartered (larger pieces I cut down further) Baby Bella / Button mushrooms and ¼ Tsp Sea Salt and sauté for about 5 minutes. Remove from pan and add with Shiitake.
-To pan add 1 Tbsp Olive Oil and sauté Bunapi Mushrooms for about 5 minutes. They should pick up some nice color from the pan/prior ingredients. Remove and add with other mushrooms.
-Back to pan add fresh Spinach and warm through until slightly wilted. Remove from pan and add with mushrooms, the spinach will continue to warm through with mushrooms.

For Dressing: -To bowl with Olive Oil, Garlic and crushed Red Pepper Flakes add: Balsamic Vinegar, Agave Nectar and Mustard – whisk together to combine. Toss all ingredients together to combine. Let stand for about 5-10 minutes before serving and enjoy!

Note from the past: Be sure to divide mushrooms and cook in multiple batches. If you throw all the mushrooms in the pan together at once they will get watery and steam up instead. You don’t want to over stir or season yet. You’ll want mushrooms to release their own natural moisture and sizzle into a golden color.