Posts Tagged ‘Beets’

Confetti Salad with Hold Your Horses Dressing

Saturday, March 9th, 2019

Without realizing it, I made a purple cabbage salad yesterday, which I realized would be a perfect addition to my previous posting for International Women’s Day, which was yesterday, October 8th.  The color purple seems to be associated with this special day, so I am posting it today instead of later this month.

It is definitely a “Cooking by the Strings of Your Apron” Recipe,”  since I had been trying to use up the huge cabbage I bought rather than trying to come up with a recipe. So there are only approximate amounts. (I will be posting an article called Courage in the Kitchen, later this month, using the green apron as a signal that this is a cooking by the strings of your apron recipe.)

This photo shows the salad before I added the dressing, which would have covered the veggies, so I took the picture before tossing with dressing.

Utensils: Cutting board and knife, grater or food processor, pot (optional step), serving bowl
Prep Time: 15-20 minutes
Cooking Time: Possibly 5 minutes if cabbage is soaked
Category: Vegan, Gluten and Sugar-Free

Ingredients (Feel free to add or subtract to my ingredients)

1 cup shredded org. purple cabbage
thinly sliced org. leek or purple onion
small org. carrot, grated
thinly sliced org. fennel bulb
salt to taste
sunflower seeds
sprouts for garnish
Dressing of choice


  1. Grate or thinly slice red cabbage. (Optional step: Heat 2 cups water before starting on the cabbage and soak while prepping other items.)
  2. Prepare other veggies listed or those of your choice (ex. green cabbage, bell peppers, cooked or raw beets, celery, etc.)
  3. Top with dressing of choice.*
  4. Drain the cabbage well and place in a serving bowl. Add other veggies and sunseeds. Toss.
  5. Add dressing of choice. Toss well. Garnish with sprouts and serve.
  • I don’t like mayonnaise, so I use a mixture of tofu and horseradish, which I am calling Hold Your Horses Dressing, made with tofu.  It is a spinoff of Tzatziki, a Greek sauce made from yogurt, cucumbers, and spices. I wanted a dairy-free sauce or dip, so I substituted tofu, and I am going to blend the tofu with a pickle instead of a cucumber, since cukes are a summer food for me. And I am adding horseradish instead of black pepper, which is an irritant for my throat. I will not call it Tzatziki, since readers would expect yogurt and cukes, so I renamed it:


    This is a photo of the dip. The dressing is pourable because it has a thinner consistency.

    Everything can be done in the blender or food processor and requires no cooking, so I am skipping my Utensils, Prep Time, Cooking Time, and Categories. It is vegan with no added salt or sugar unless you choose to use them. It is also gluten-free, but not soy free.


    one container tofu (1/4 container in the refrigerated section)*
    one garlic clove, minced or small piece of minced shallot
    grated fresh horseradish to taste, about one tablespoon (no sugar added, if from a jar)
    deli mustard to taste, about 1 tsp. (optional)
    one small pickle (I use Bubbie’s natural pickles with no vinegar)
    sesame seeds for garnish
    water or veg. stock (Can also use the pickle juice for part of the liquid for a zestier dressing)


    1. Cut tofu up into smaller pieces. Mince garlic or shallot. Grate horseradish, if fresh. Cut up pickle. Add mustard, if using. Place in blender.
    2. Start with about 1/4 cup water or stock and buzz until smooth. Add more liquid as needed.  (For a dip, use more tofu to thicken.)
    3. For dressing, place in a small pitcher for pouring.  For dip, place in a small serving bowl and sprinkle on sesame seeds. Refrigerate after use.* Regular tofu comes refrigerated in tubs as either firm or extra firm. Silken tofu comes in a box on the shelf and need not be refrigerated until after it is opened. Silken tofu is much softer and smoother and easier to blend, so would probably
      work best for the dressing, but either kind works. Because of these differences in texture, the liquid should be added a little at a time to obtain the consistency you wish.



Up Beet! Appetizer or Side Dish

Friday, January 18th, 2019

My daughter and daughter-in-law gave me a comfortable and attractive kitchen mat with fruits and veggies all over it. The picture of beets had Up Beet! next to it. The other foods also had pithy plays on words which I will share as I post more recipes on the foods.

This recipe is one from my “Cooking by the Strings of Your Apron” recipes, because there are no absolute amounts and it can even be made as separate items on a plate, as in photo below, instead of composed, as in the photo above.

The nutritional lowdown on Up Beets!— In Foods that Heal by Dr. Bernard Jensen, beets have marvelous therapeutic value. Here is the info, quoted on page 115:

Beets are wonderful for adding needed minerals. They can be used to eliminate pocket acid material in the bowels and for ailments in the gall bladder and liver. Their vitamin A content is quite high, so they are not only good for the eliminative system, but also benefit the digestive and lymphatic systems.


Utensils: Cutting board and knife, small plastic tub (or Ateco cutter)*, small bowls, small plate for serving.
Cooking Time: 30-45 minutes for beets unless you buy pre-cooked beets. They can be cooked the day before. Prep. Time: 20 minutes
Categories: Vegan, Sugar-Free & Gluten-Free


2-3 small, red organic beets
2-3 small, yellow organic beets
one small avocado
1/2 lemon
Salt & pepper and herbs to taste


  1. If using pre-cooked beets, skip this step. If not, cook beets in two pots so red beet water does not discolor the yellow beets.  Cover with more than enough water, since the water evaporates. (I have often burned beets!) Cook until tender, about 30-45 min. depending on the size of your beets.
  2. Remove cooked beets and place in two separate bowls to cool.
  3. While beets are cooling, peel and mash the avocado, adding a little salt & pepper or cayenne pepper if you wish. Squeeze on some lemon to deter oxidation.
  4. Peel cooled beets, keeping red beets separate from yellow beets, and dice, adding herbs to taste. (I used za-atar.)
  5. Arrange a small plate with lettuce. Place the plastic deli tub with the bottom cut out or use the Ateco cutter on top of the lettuce. Place yellow beets first, then add mashed avocado, then add yellow beets on top. Carefully remove the cutter or plastic tub so that the beets are stacked. Garnish with sprouts.
    You can serve the dish at room temperature or place in ‘fridge until ready to serve.

    As an appetizer, it should serve two or three people, but if served instead of salad, I think it serves only one or maybe two people. At the restaurant where my daughter-in-law ordered it, she ate it as her entree.

    If using the plastic tub or stainless steel cutter is too much of a hassle, feel free to just place the beets and avocado over the lettuce and top with sprouts. This is a dish that can’t be “beet!” Either way of serving it is fine.

    * I took a plastic deli tub (small) and cut out the bottom, using the smaller, bottom side on the lettuce so the larger (top) side gave more room to spoon in the beets and avocado. Below is a photo of an Ateco cutter.

    Ateco cutter: