Chimichurri Sauce

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I have to admit – my first run in with a Chimichurri Sauce was after I was vegan with the recipe “LA-Style Chimichurri Tacos” by Chloe Coscarelli. If you haven’t made – please do. It’s a different sauce than the one I make here since it has lime and agave, which is absolutely delicious! But I find myself wanting my food less and less sweet. Another thing my husband and I do not have in common. He loves things sweet, and I want savory, salty, and tart. Which, come to find out, is kind of hard as a vegan. Well what I consider sweet…

I try to make everything more tangy or savory but there is always something that is sweet in my meals. I made baked potatoes the other day and used golden potatoes and they were super sweet – delicious, but sweet. I sauteed kale with lemon juice and garlic, and it tasted sweet! While everyone else loved it, they say it tasted a little bitter and tart, but for me – sweet. I eat almonds, and they taste sweet. I make a veggie sandwich and it has some shredded carrots and all I can taste are the sweet juicy carrots! I’m not saying I’m not enjoying these things. And it’s nice to know my taste buds have changed and things that some people consider bitter or tart, I can taste the sweetness in them, but come on!

Now that I’m done with my little rant… I love the chimichurri sauce I originally tasted, but I don’t want the added juice and agave. Just the herbs, vinegar, and garlic will be fine enough. Which come to find out is really what a chimichurri sauce is. For those that don’t know or haven’t tried it, chimichurri sauce is a raw green or red sauce used for grilling meats in Argentinian cuisine. The main ingredients are fresh herbs, garlic, oil and vinegar. The herbs usually are parsley and oregano, but I’ve seen cilantro, a little mint, etc. in different recipes as well. So it’s more or less a marinade or a sauce you can put on top of your meat, or in my case, beans.

So to jazz up your next pot of rice and beans, try stirring this into it once it’s cooked! And yes… I’ll be using this for something I’ll be posting next week.

Chimichurri Sauce

  • Servings: Makes 1 - 1 1/2 cups
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Ingredients

  • 1/2 cup fresh parsley
  • 1/4 cup fresh cilantro
  • 4 Tbsp red wine vinegar
  • 4-6 cloves garlic
  • 2 tbsp fresh oregano
  • 1 tsp red pepper flakes (optional)
  • 1/2 cup olive oil
  • Salt and Pepper

Directions

  1. Blend the parsley, cilantro, vinegar, garlic, oregano, and olive oil together.
  2. Add salt and pepper to taste. Transfer to bowl.
  3. Stir in red pepper flakes. Refrigerate until used, or use right away as a marinade.

Lemon Herb Golden Potato Fries

I love potatoes. And there will be more that I do with potatoes as I continue on. But this recipe is definitely going to be a keeper and it’s a great one to put with any summer meal. It’s sweet and salty and has that lemon taste to it that just screams summer-time to me. Not to mention simple.

We used this when we had grilled out one night and needed a quick side to go with salmon, and for me I just had the sides which included this. We roasted them in the oven. I’m not sure how it would be on the grill, but I’m sure it’s worth giving it a try!

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King Mushroom Scallops in a Shallot Thyme Sauce

Have any of ya’ll tried king oyster mushrooms, or sometimes just called king mushrooms, before? They can be hard to find but becoming more and more available. I hadn’t tried them yet, partly because of how hard it was to find, and then some grocery stores that I have seen them have them for a pretty high price. But – I went to an Asian market near me to get some spring roll fixings and I saw they had king mushrooms there for cheap! So if you have an Asian market near you, and you haven’t been able to find king mushrooms – check to see if they have it.

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Our Go-To Week Meals

Hello all!

First of all – all parties need a photo booth. It should be just as common as cake.

Anyway, I wanted to post about James and my dinners during the week that are quick, easy, and simple. Some I’ve posted, others I haven’t posted, just for the fact there isn’t much to post. It doesn’t always have to be complicated. It doesn’t always have to be a full course meal. And it doesn’t always have to be a “shared” recipe.

Tomato Basil Soup with Grilled Cheese or Whole Grain Bread

Creamy Tomato Basil soup was one of our favorite meals before I went plant based, and is now – especially since I made this recipe and I don’t have to cook two different soups! This recipe is so easy to make and is ready in minutes. Not to mention it’s filling since butter beans is what makes it creamy so it’s full of protein!  If you want something more comforting, make a grilled cheese – one with cheddar cheese, the other with your favorite vegan cheese. Or if you want to be as whole food as possible, just get whole grain bread and toast it.

Recipe is HERE.

 

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Lemon Garlic Rice Pilaf with Orzo

Here is a great and easy recipe that the whole family loved. It’s slightly creamy, full of flavor and something that will go with any summer meal.

Do you know someone who just doesn’t stop moving? Like, where do they get the energy? My mom is one of those people. She doesn’t know how to sit still. Once she is still she’s out for a 5 minute nap and then ready to go again. I mean really?

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Top 2017 Spring Recipes

Summer is here already! Spring went by fast and was super busy. And because of that I didn’t post too much, but I wanted to post my favorites out of the ones that I did post. These are ones that I’ve thought about repeatedly since I’ve made it, or have already made them a second time, OR one that James asks about when I’m going to make it again – so all around “wins”!

So this cheese sauce I’ve made at least 3 times, and I eat it all. I’m going to be working on a few different recipes with “cheese” with this sauce, or the idea of this sauce, soon, so hold tight!

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