Olive~Me & Co’s Vegan French Onion Soup

recipe adapted from saltsole.com

recipe adapted from saltsole.com

Ingredients

  • 2 tablespoons coconut oil
  • 3 large white onions (or 4-5 medium sized), thinly sliced
  • 1 large red onion, thinly sliced
  • 1 teaspoon himalayan salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dry thyme
  • 1 bay leaf
  • 1 tablespoon of Olive~Me & Co Cask 18 Balsamic Vinegar
  • 3 cups coconut water
  • 1/2 teaspoon Sutter Buttes Chardonnay Mustard
  • To taste himalayan salt & pepper
  • 1/2 cup raw unsalted cashews
  • Croutons for garnishing (optional)

 

Directions

  1.  Melt the coconut oil in a large pot over medium-high heat.
  2. Add the onions, himalayan salt, pepper, thyme.  Cook until caramelized, about 40-45 minutes, stirring every 10 minutes or so.
  3. Add Olive~Me & Co Cask 18 balsamic vinegar and stir, cook for another 10 minutes
  4. Add the coconut water and chardonnay mustard and stir.  Bring to a boil and then turn the heat down to low and simmer for 20 minutes.
  5. Remove the bay leaf.
  6. Remove 1.5 cups of the onion soup and put it in a high speed blender, add in the cashews, blend until really smooth.
  7. Pour the blended soup back into the pot and stir to make the soup creamy
  8. Add more salt and pepper if needed.
  9. Garnish with croutons

 

Olive-Me & Co Chili & Mango Salmon Quesadillas

ChiliMangoSalmonQuesadillas

Adapted from www.halfbakedharvest.com

Ingredients:

Sauce

  • ¼ cup Olive-Me & Co. Chili Balsamic
  • ½ cup Olive-Me & Co. Mango Balsamic
  • ¼ cup soy sauce
  • 1 tablespoon peanut butter
  • ½ cup coconut water or milk
  • 1 lime, juiced
  • 1 clove garlic, minced or grated
  • 1 tablespoon fresh ginger, grated
  • ½ teaspoon pepper

Quesadillas

  • 4 tablespoons Olive-Me & Co Thai Chili Olive Oil
  • 1 pound salmon, skin on
  • 2 cups Napa cabbage, chopped
  • 3/4 cup shredded carrots
  • 1 red bell pepper, sliced thin
  • 1/2 cup chopped peanuts
  • 1 cup steamed rice
  • 8 large flour tortillas
  • 8 ounces mozzarella cheese, shredded
  • Fresh cilantro or basil

Spicy Mango

  • 2 mangoes, peeled, pitted, diced
  • 1 red chili, seeded, diced
  • ½ lime, juiced
  • Drizzle of Olive-Me & Co Thai Chili Olive Oil or Olive-Me & Co Spicy Mango Balsamic
  • Pinch of cayenne pepper
  • Pinch of salt
  • Avocado, peeled, pitted, diced

 

Instructions:

  1. Combine sauce ingredients in a medium sauce pot. Simmer 5-10 minutes or until sauce has thickened slightly. Remove from the heat and set aside.
  2. Place the salmon on a plate and rub with 1 tablespoon olive oil. Gently rub 2-3 tablespoons of the balsamic sauce on the salmon.
  3. Heat a medium size skillet over medium-high heat and add a tablespoon of olive oil. Once hot, add the red pepper slices, cabbage and carrots. Stir fry for 2 minutes and then drizzle about 2-3 tablespoons of the balsamic sauce over the veggies, toss well and continue to cook until the veggies are tender. Remove the veggies from the pan. Reduce the heat to medium and add another tablespoon of olive oil, now add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Chop the salmon into bites.
  4. To assemble the quesadillas, heat an electric griddle or skillet over medium heat. Add a bit of olive oil. Place 4 tortillas down on a clean counter, covering each with some sauce and then sprinkle with a bit of cheese. Then evenly distribute the rice, veggies and salmon. Sprinkle with a little more of the cheese. Place the tortilla on the griddle or skillet, and then cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
  5. To make the spicy mangoes toss the mangoes and chopped red chili pepper with the lime juice, a drizzle of oil, a pinch of cayenne and salt.
  6. Cut into quesadillas into sections and serve with the spicy mangoes and any remaining sauce. Sprinkle with cilantro and avocados.