NYMV Recipes

Ready to try some ideas?  Making plant-based dishes is super easy once you put your mind around trying something in a different way.  You probably eat more plant-based dishes than you  realize anyway!  Check back here regularly to find newly added ideas and tester recipes.  If you try one, please come back and let me know how it goes!

Mushroom Ceviche

6-8 large white mushrooms, cleaned

1 cup red onion finely chopped

½ cup red bell pepper finely chopped

½ cup fresh lime juice

¼ cup cilantro finely chopped

Drizzle of Extra Virgen Olive Oil (EVOO)

salt and pepper to taste

dash red pepper flakes (optional)

Using a mandolin or a very sharp knife, slice the onion and pepper as thinly as possible.  If you are serving this ceviche on plates and not in a tower, you can leave the onions and peppers in strips.  If you are creating towers, though, you need to chop the thin slices into tiny bits.  Give your onions a pre-soak in some fresh lime juice while you cut the mushrooms and cilantro.  Slice the mushrooms as thin as possible.  You are better off doing this with a knife, as the mandolin will just destroy the shape of the mushroom.  Toss all ingredients in lime juice, add a drizzle of EVOO and salt/pepper to taste.  Add red pepper flakes, if desired.  Allow to sit for 10-15 minutes.

Fresh Herb Salad

1 cup chopped fresh parsley

1 cup chopped fresh arugula

¼ cup Heirloom tomatoes (mini) halved

¼ cup red onion finely diced

lime juice (2-3 small limes)

lime zest

EVOO

Salt/Pepper

( ¼ cup chopped cucumber, optional)

( ¼ cup fresh mint, optional)

Dice the onion and squeeze ½ lime of juice over them.  Allow to rest 2-3 minutes.  Add in remaining ingredients, top with approximately ¼ cup lime juice and a drizzle EVOO.  Salt/pepper to taste.  Allow to rest 15-30 mins.

Roasted Corn

Fresh Sweet Corn, husk on

Place your fully husked corn on your indoor grill, grill pan or directly on your gas grill.  Cook to burn the outside husk.  You may need to cut the tuft at the end before you grill to avoid a huge fire! Rotate as each side grills. When done, remove from grill and allow to cool.  Shuck the corn and cut the roasted corn from the cob (if it makes it to the salad LOL).

Grilled Avocado

Fresh whole avocado

Slice your avocado in half lengthwise.  Remove the pit.  Using a large spoon, scoop out the avocado meat from the skin without damaging the shape.  Sprinkle a bit of coarse salt on the avocado and place directly on the grill.  If using a grill pan, you will need to add EVOO so that it won’t stick.  Allow the avocado to grill for about 4-5 minutes before turning carefully to cook the opposite side.  You can also season the avocado with red pepper flakes, garlic powder or onion powder if you want a different flavor.  I also like to spritz it with jalapeño white balsamic vinegar before grilling. Cut into cubes or mash lightly once done.

Assembly of Tower

8-10 oz glass

EVOO (optional)

Making your tower is the fun part and something kids might love to help with!  You just grab a small water glass (preferably smooth sides).  You can add a little EVOO to make sure everything slides out easily, if desired, but this really should not stick at all.  Starting with your mushroom ceviche, push a spoonful or more into the bottom of the glass, pressing well and making sure it is even around the edge of the glass.  Next, layer your corn or avocado, again always pressing everything well to create the tower.  Next, layer your salad and then your remaining corn or avocado.  It is best to completely fill the glass to the rim (which is why a small squatty glass works best).  Once everything has been layered, place a plate on top of the glass and flip the glass/plate upright.  Slowly pull the glass off the tower and pray REALLY HARD that it doesn’t topple over!!  Garnish the plate with cilantro or parsley and wow your dinner guests with one fabulous plant-based dish!