To make the dressing, whisk together the Dijon, maple and vinegar. Drizzle in the olive oil, whisking to combine. Season to taste with sea salt and pepper. Set aside.
To make the millet, place the millet in a small saucepan on low and allow to dry toast for a few minutes. Add the water and bring to a boil, then lower heat to a simmer. Cover and allow to cook, simmering for 15 minutes. Take off the burner and let sit, covered, for 5 minutes. Toss the cooked millet with some of the dressing and set aside. This can be done up to a day in advance. The longer the millet marinates in the dressing, the better. Store in the refrigerator and allow to come to room temperature before serving.
Toss the squash, grapes and shallot in a large bowl with olive oil, sea salt and pepper. Spread onto a foil-lined half sheet pan and roast in the oven for 20 minutes until the squash is fork tender.
To assemble, plate some of the squash rings on a platter or plate, layering with the millet, greens and grapes. Drizzle any pan drippings and spoon a little more dressing on top. Garnish with walnuts and sea salt. Serve at room temperature.
Heat olive oil in a large skillet over medium heat. Add onion, celery and pinch of red pepper flakes and sauté until translucent. Add the mushrooms, garlic, splash of red wine, a couple Tbsp fresh herbs, and pinch sea salt and continue to cook a few minutes more until mushroom start to cook down. Add the apples (reserving a few slices), vinegar, maple, and spices and cook a few minutes more.
Take off the heat and stir in the quinoa, lentils, hazelnuts and cranberry. Season to taste with sea salt and black pepper. Add vegetable broth, if needed, 2 Tbsp at a time, until mixture is slightly moist.
Transfer to a large baking dish. Add the remaining apple slices and top with more fresh herbs. Bake for 15- 20 minutes, until heated through. Turn oven up to broil and cook 5 minutes longer to crisp the top, watching close to be certain not to burn.
To make the dressing, mix together the mustard, maple and vinegar in a small bowl. Whisk in enough extra-virgin olive oil slowly until the mixture becomes emulsified. Season with sea salt and freshly ground black pepper, to taste. Set aside.
Slice the kumquats thinly and toss with good olive oil in a small bowl. Set aside.
In a large salad bowl, toss the kale, pear, pomegranate and kumquats together with the dressing. Plate onto salad plates and top with pumpkin seeds.
Creamy, tangy vegan mayo made with aquafaba! 5 minutes, 6 ingredients, and 1 bowl required! A delicious and versatile plant-based spread perfect for sandwiches, sauces, dressings, and more! From The Minimalist Baker
Creamy, tangy vegan mayo made with aquafaba! 5 minutes, 6 ingredients, and 1 bowl required! A delicious and versatile plant-based spread perfect for sandwiches, sauces, dressings, and more! From The Minimalist Baker
3/4-1cupsunflower oil(or other neutral oils like avocado & canola)
Servings: 2-Tbsp servings
Units:
Instructions
Add aquafaba to a tall glass jar (or, if using a Magic Bullet or something similar, add to a small blender jar) along with ground mustard, sea salt, apple cider vinegar, and brown rice syrup. Blend on high with an immersion blender (or mix on your blender base) for 30 seconds until frothy.
Measure the oil in a liquid measuring cup. Then, with the immersion blender on its highest speed, slowly stream the oil in over the course of 1-2 minutes. Doing so supports the immersion process. (If using a Magic Bullet or something similar, add all the oil at once and blend on high until a thick, creamy sauce is achieved - up to 4-5 minutes, scraping down sides / shaking as needed.)
Move the immersion blender up and down to incorporate a little air toward the end. If it's looking too thin, add more oil. The more oil you add, the creamier, thicker, and denser the texture will become. You shouldn't need more than the recommended amount.
Taste and adjust flavor as needed, adding more sweetener of choice for sweetness (keeping in mind maple syrup will make it less thick + fluffy), vinegar for tanginess, salt for saltiness, or ground mustard for mustard flavor.
Use immediately or transfer to a sealed container in the refrigerator until cold - about 4 hours. It will thicken even more in the fridge! Store leftovers in the refrigerator up to 2 weeks (sometimes longer). You'll know it's gone bad when mold has formed. Not freezer friendly. Perfect for sandwiches, dressings, sauces, and more!
Combine the celery root, fennel, apple, and lemon juice in a large bowl, and season with salt and pepper.
Toss the ingredients together, and set aside for at least 30 minutes but no longer than 2 hours. This will tenderize and marinate the vegetables, and also prevent them from turning brown.
Combine the mayonnaise, sour cream, vinegar, honey, and mustard in a small bowl. Season with salt and pepper.
Pour the dressing over the vegetables and toss well.
Fold in the dried cranberries.
Taste, and season with salt and pepper if needed. Enjoy!
