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3 terrace-ready vegetarian recipes

August 10th, 2018

3 terrace-ready vegetarian recipes

Summer has you craving fresh and tasty recipes ready in no time? Try these three vegetarian recipes by chef Julie Zyromski for a fun, light menu (with Peach Bellinis, you can never go wrong).

Salad server set in a bowl filled with Spinach & Kale Salad, set on a rustic wood table.

Paleo plate and Belleville salad Server Set. Photo credit: Julie Zyromski.

Spinach & Kale Salad with Honey Sunflower Dressing
Yield: 4 servings
Preparation Time: 20 minutes
Cooking Time: 5 minutes
Watch the video

INGREDIENTS

Salad

  • A bunch of dinosaur kale, trimmed (with central stem removed)
  • A bunch of fresh spinach
  • 200 g (7 oz) fresh Mexican cheese like Panela (or feta)
  • 60 ml (¼ cup) sunflower seeds
  • 30 ml (2 tbsp) fresh dill

Dressing

  • 60 ml (¼ cup) sunflower oil, preferably organic
  • 30 ml (2 tbsp) apple cider vinegar
  • 30 ml (2 tbsp) mild liquid honey
  • Salt and pepper, to taste

INSTRUCTIONS

Salad

  1. Cut kale and spinach into strips.
  2. Mix both greens in a large serving platter.
  3. In a skillet, dry roast sunflower seeds and set aside.
  4. Dice cheese and arrange over salad.
  5. Sprinkle with fresh dill and cooled sunflower seeds.

Dressing

  1. Mix all the ingredients in an airtight jar.
  2. Pour over salad.
Wine glasses filled with peach syrup, placed next to a silver ice bucket and peach-filled bag.

Ripple wine glasses. Photo credit: Julie Zyromski.

Peach Bellinis
Yield: 7 cocktails
Preparation Time: 10 minutes
Cooking Time: 25 minutes

INGREDIENTS
  • 3 very ripe peaches
  • Juice from a half-lemon
  • 30 ml (2 tbsp) maple syrup
  • 60 ml (¼ cup) water
  • 1 cardamom pod
  • 1 bottle Prosecco
INSTRUCTIONS
  1. In a large pot of boiling water, blanch peaches for 1 minute, then remove and let cool.
  2. Peel peaches and discard pits.
  3. Return peeled peaches in a pot, then add in lemon juice, maple syrup, water and cardamom.
  4. Simmer on low for 20 minutes.
  5. Strain mixture to produce a beautiful runny syrup and let cool completely.
  6. When ready to serve, pour 10 ml (2 tsp) peach syrup in each wine glass, then top with Prosecco.
Al fresco Tempeh Rolls with Dragon Sauce
Yield: 4 sandwiches
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Watch the video
Tempeh rolls arranged on a terrazzo board with a bowl of Dragon sauce on the side. Pitcher and glasses filled with water and sliced lime.

Terra board, Swirl glasses and Oceanic pitcher. Photo credit: Julie Zyromski.


INGREDIENTS

Dragon Sauce

  • 80 ml (⅓ cup) nutritional yeast
  • 60 ml (¼ cup) water
  • 1 garlic clove
  • 30 ml (2 tbsp) agave syrup
  • 30 ml (2 tbsp) tamari sauce
  • 60 ml (¼ cup) sunflower oil

Tempeh Rolls

  • 1 package (240 g) tempeh
  • 1 garlic clove, crushed
  • 10 ml (2 tsp) smoked paprika
  • 30 ml (2 tbsp) tamari sauce
  • 15 ml (1 tbsp) water
  • 1 bunch arugula
  • 80 ml (⅓ cup) sundried tomatoes in oil, well drained
  • 250 ml (1 cup) grated carrots
  • 4 pita breads or tortillas

INSTRUCTIONS

Sauce

  1. In a blender, mix all the ingredients into a smooth sauce.

Rolls

  1. Preheat oven to 180°C (350°F).
  2. Cut tempeh into strips and combine in a bowl with garlic, smoked paprika, tamari sauce and water.
  3. Transfer tempeh to a cooking sheet lined with parchment paper and bake for 10 minutes or until tempeh turns golden. Remove from oven and let cool.
  4. Divide arugula, dried tomatoes, grated carrots and tempeh among the 4 pita breads or tortillas.
  5. Roll and enjoy with sauce.
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