​If there were a talent contest for vegetables, in my opinion, there’s no way cauliflower wouldn't win. I mean unless, like, there was a mistake made in announcing the winner and, say, a highly deserving carrot was accidentally crowned for, oh, four awkward minutes…. Which of course would never happen.  But seriously, at the very least, there are dozens of reasons why I consider cauliflower to be a good food friend of mine, and the clients I cook for. Let the potato chips fall where they may in an actual contest.
 
With hundreds of varieties of cauliflower grown all over the world, and at least 80 varieties available in North America, cauliflower is definitely worth getting to know.  For one, it has a great attitude. It's willing and able to do just about whatever you can think of.  It’s a little nutty, a little sweet when toasted (aren’t we all?) and you can take it anywhere with relatively low risk of offending anyone. It doesn’t get stuck in your teeth. It has colorful kin. It’s not expensive, and cauliflower is available year round. And isn’t that the true mark of a good friend? 
 
The hard part is deciding how to spend your time together. After all, there are so many creative things it’s willing to do. It’s happy to be a soup or a stand in for rice. You can mash it, bake it, mash-then-bake it, puree it, fry, grill or roast it. You can turn it into a tater tot, fritter, shepherd’s pie, a steak, or salad. You get the picture.

Today, I’m honoring one of the cauliflower’s best qualities… its predisposition to be uncomplicated. For those who bought a head lately, thinking “there's gotta be at least 10 ways to cook a cauliflower…” and are now staring it down 30 minutes before dinner because despite best intentions, transforming it into a pizza crust seems out of reach at the moment, fear not. Here’s how to make cauliflower as a perfect side or main event to tonight’s supper, now 29 minutes away and counting. Don’t worry, you’re going to make it.

Ingredients:
1 medium head of cauliflower -- any color
1-2 cloves of garlic to taste, finely minced
Zest and juice of half a lemon
1/2 teaspoon salt
Ground black pepper to taste
3 Tablespoons olive oil
​Chopped parsley for ganish

Preparation: 
​Fire up the oven to 450 degrees. Wash and pat dry the cauliflower. 

Start with the vinaigrette. To make the dressing, transfer the minced garlic to a large mixing bowl. This is only going to make a small amount of dressing but you'll be adding the cauliflower to it later so, go with me on the large bowl.   Add the lemon zest and  juice, salt and pepper. Give that a stir. Whisk in the olive oil and set it aside while you work on the cauliflower.

As a plant-based chef and vegan food educator (let’s say ‘vegucator’ for short) I’m on fire about helping people see their way to a life-long, delicious and satisfying plant-based diet. It’s a career I love, and I've never felt a greater sense of purpose and urgency as I do in this work. That's right. I'm in a BIG ol' hurry about it.  We all should be. Why?  Downer alert: Experts are now saying that 3 out of 5 Americans will die from diseases related to our standard American diet (cancer, heart disease and stroke leading way), and that our next generation of children are not projected to live as long as their parents unless serious shifts in the way Americans typically eat are made. We’re also in a race to reverse the effects of global warming, known to be the cause of every major environmental disaster we grapple with today. Oy!
 
In this new series I’m calling "Let's Talk" I'll be focusing on things I'm often asked about in the presentations I give on plant-based eating in hopes I can reach more people, and quell fears and misconceptions that hold people back from going one step further on the plant-based path, wherever their starting point may be.
​

So Let’s Talk Protein
 
One thing that comes up a lot among people new to plant-based eating is protein. Where do I get it if not from meat and dairy, is often the question. My point of view is that we do need protein to form the amino acids necessary for muscle growth. Muscles are a great thing. They hold us upright and allow us to do all kinds of useful things like pick up heavy objects, hold impossible yoga poses for cruel lengths of time and run marathons, or simply from homicidal maniacs, for example. But unless we’re competing in a body building contest (and maybe not even then), we really don’t need to worry about getting enough protein to be fit and to live happy, healthy lives. Protein deficiencies are just not something doctors commonly see in the Western world. 
 
Here are a few great, current facts about protein, described in my own very unscientific short-hand, and gleaned from articles and interviews with Dr. Garth Davis, M.D., author of Proteinaholic: How Our Obsession with Protein is Killing Us and What We Can Do About It. 
 
Protein is everywhere: It’s found in nearly every natural food imaginable… seeds, nuts, grains, fruits and vegetables. The advantage of getting protein from plant sources is the abundance of good-for-you micronutrients and phytochemicals you won’t find in animal proteins… things like fiber, vitamins, minerals and more).  Another benefit is the absence of saturated fat, known to cause heart disease.

A little goes a long way: We don’t need as much protein as most people think we do — only 56 grams per day for men; 46 for women (USDA Recommended Daily Allowance). Most Americans consume 100-130 grams per day, way more than we actually need. Consider the standard American breakfast: Two eggs, a couple pieces of bacon, toast and a little milk in your coffee can get you up to about 30 grams. Throw in a chicken salad for lunch, a 6-ounce steak for dinner, a power bar as a snack, not to mention fruits and vegetables you can actually feel good about snacking on, and it’s easy to see how you could get to 100 grams or more every day. It’s important to remember the RDA is not a minimum requirement; it’s the optimal requirement. So just because protein is good for us doesn’t mean more is better. Plus, our bodies recycle protein. Unless we happen to be calorie deficient to the actual point of starvation (as in the serious medical condition caused by chronic calorie deficiency) we’re all good, people! We have a constant supply of amino acids at our disposal whenever we need them. 

Less is more: Too much protein is actually bad for you, contributing to excess body weight and inflammation, not to mention animal protein is tough on the gut. The healthiest people on the planet (with the highest rates of longevity) eat the least amount of protein. Conversely, Americans eat the highest amount of protein -- mostly from animal products -- and we’re the sickest country in the world. Not even high-performing athletes need much more protein than the rest of us for proper fitness and muscle development.

Keep it simple: The combining of certain proteins (beans and rice for example) within one meal or within a certain period of time was a popular belief in the 80s. But like bad hair (also a thing of the 80s) it’s now known to be unnecessary. The reason to combine rice and beans is because it tastes good. Don’t sweat the timing of it all.

Watch out for imposters: Experts agree we should avoid isolated proteins in powdered and processed foods (whey, pea, soy, and wheat are common in heavily processed vegan and other foods). Protein, when taken out of the whole food, becomes… an imposter (that’s technical talk) and is not good for you.
 
I'm a chef, not a nutritionist. My job is to make good food taste great, and my goal is helping people to see how plant-based foods improve health, wellbeing and longevity. I’m an avid consumer of information about food, especially plants, and I’ve learned a lot about why plant-based diets are optimal for not only the biggest, strongest, longest-living land mammals on Earth, but also for humans. My opinions are informed by current scientific schools of thought on how vital fruits and vegetables are to a healthy diet. But don’t take my word for it. Check out this podcast interview with Dr. Davis on No Meat Athlete for a much more elegant explanation on the greatest misconceptions around protein.

One of the greatest things about San Francisco is that you just never know what’s behind a door. People do some incredibly cool and creative things with spaces in the city. Whether it’s a home or a business, curb appeal (or lack thereof) is rarely an indication of what lies beyond. So a couple weeks ago, when I pulled up to do a site visit at a venue where I was preparing a private dinner for two, I tried not to panic, but I DID spend a few minutes sure I was in the wrong place. A quick snapshot and text to my client confirmed I was at the right address. And what a place it was.

If you happened to be walking by it at 80 Albion Street in the Mission, and the barn door was closed, you might not notice it but for its bright country blue exterior and oddly cryptic sign above the door, saying Juice and Flowers. But inside, the turn-of-the-century former carriage house is now home to Ampersand Flower Shop & Design Studio, a florist with the most beautiful and exotic selection of flowers I’ve seen in the city.  By day, Ampersand is a bustling shop with a talented team  working to fulfill orders large and small. By night, it’s a charming rustic venue that’s rented sometimes five nights a week for private events for two to 40.

There's a reason there are only two of these little potato love pies in this picture. By the time I thought to take a picture of them, most were devoured by those around me... okay, and me! I ate them too.  I'm partially to blame here. I whipped these up for a gathering and couldn't keep them coming out of the oven fast enough. So I thought I'd share this easy recipe so you can watch them fly out of your kitchen as well. The hardest part is literally boiling the water, and that's just because it takes longer than you'd think it would to boil a pot of water big enough to hold all the potatoes you're going to need to please everyone. 

There's three simple steps here: Boiling the potatoes, smashing them all together with basically your favorite baked potato topping flavors and sticking them in the oven, making the super simple avocado aioli and chopping some chives. Okay that's like FIVE steps, but they go fast and who's counting? Here goes. 

Makes about 20 pieces. 

INGREDIENTS

About 10-12 small to medium yukon gold potatoes -- washed but not peeled (about 24 oz if you want to be precise)
2 Tbs. chopped fresh parsley (or more to taste, plus it's pretty in the mix) 
1 Tbs. olive oil, plus more if needed
1 1/4 tsp. garlic powder
1 1/4 tsp. onion powder 
3/4 tsp. kosher or sea salt + more (to taste) for the aioli
1/2 tsp. fresh ground black pepper
1 large ripe avocado
1-2 cloves of garlic, finely minced if by hand, or pulsed in a small food processor
1/2 lemon (juiced)
1/4 cup Just Mayo vegan mayonnaise
chopped chive for garnish

PREPARATION

Preheat oven to 450 degrees

For the potato mixture: 
In a large pot, cover the potatoes with water and boil over high heat until fork tender, about 20-25 minutes once it's boiling. Drain and set aside to cool until you can handle them. Remember what they say about hot potatoes...."Hot potato, hot potato!"

Once cooled, transfer the potatoes to a large bowl and with clean hands, begin to mash them up a bit with your fingers and palms. Let the skins loosen and mix them in as best you can. You want them to be chunky so do go overboard on mixing here. 

Once you've reached a good texture, sprinkle in the parsley, garlic powder, onion powder, salt and black pepper, then drizzle in the olive oil and mix it all together well with your hands again. 

From here, on a parchment lined baking sheet, take about a 2 oz. portion of the potatoes in your hands and make a loose ball. If it doesn't quite hold together, add a little more oil and mix again. Set it on the baking sheet and using the tippy tops of your fingers, gently poke the potato into a chunky, round cake, with lots of divots and texture. That will help the tops crisp up and give it a nice rustic appearance. Repeat until the baking sheets are full. Place the potato cakes in the oven and bake for 15-20 minutes, or until nicely browned on the tops and bottoms. 

For the aioli:
Meanwhile, make the avocado aioli by simply mixing the minced garlic, avocado, lemon, mayo and salt in a small food processor or blender. It's not a lot of aioli so a small mixer is best. You could also easily mix this by hand with a whisk in a bowl. 

When nicely browned, take the potato cakes out of the oven. Drizzle a little of the aioli over the top of each one and sprinkle with chopped chives and additional salt and pepper if desired. Serve warm or at room temperature and enjoy! 

Spring is here, and I for one am feeling a little more buoyant stepping into my cheffy pants these days as I work on menus for clients, recipe development and “vegucating” the Bay Area on the restorative super-powers of fruits and veggies. No other season fuels my passion for being a plant-based personal chef more than spring. Our palates are eager to be awakened by sweet fruits, while our bodies crave the nutrients of seasonal stars like asparagus, peas and spinach. It must be why at this time of year I get excited about salads.
 
On Sundays, I walk through my neighborhood Farmer’s Market, which is abundant now with spring arrivals like strawberries, asparagus and fava beans. In my head is a giant empty salad bowl. I shop, letting my imagination go wild, mentally adding each item to the bowl until it’s a work of art.
 
If you’ve ever been stumped on how to build a great salad at home, try my easy “Thrive On Five” (ingredients) template for your next spring salad creation:

1. A healthy portion of fresh lettuce (or a mix of dark and light leaf lettuces for color)
2. One roasted veggie (asparagus, zucchini, cauliflower, new potatoes, golden or red beets, and broccoli florets are all good options)
3. One fresh fruit (sliced strawberries, red or green grapes, pear and tangerine sections all make great choices)
4. One kind of toasted seed or nut (hazelnuts, walnuts, pumpkin seeds, pine nuts and almonds work great)
5. A fantastic home-made vinaigrette (recipe below) or a diced avocado and lemon or favorite vinegar if avoiding oil

 
Easy Lemon Vinaigrette -- Makes about a cup
4 whole lemons (or Myer lemons)
2 Tbs. honey or maple syrup
1/3 c. extra virgin olive oil
¼ tsp. sea salt
a pinch of black pepper
 
Squeeze the juice of all four lemons into a mixing bowl. Add in the honey or
maple syrup and whisk. Slowly drizzle in the olive oil while whisking. Add the salt
and pepper, give it another quick mix and enjoy.

So today I'm sharing with you a long-lost friend that I mourned for years during my diet transition — a monster, squanchin' tuna sandwich.  

Now, back in the day, I never liked just ANY tuna sandwich. It had to be big. Like a pound. It had to be thick, moist and tangy with a dill pickle in there somewhere, and even better.... toasted with melted cheese — a sandwich so formidable that it almost required a fork and knife to eat. 
​ 
I finally faced this comfort-food-do-over down and recreated my version of a sumptuous tuna sandwich filling using chickpeas, raw sunflower seeds, vegetables, copious glorious condiments (some things never change) and a secret ingredient or two for a nearly identical vegan "stunt double" for its fish- and mayo-based counterpart.  This recipe also works nicely as party bites on crostini or cucumber wheels, and the best part? It comes with a tiny side of smug — the kind you earn from knowing you haven’t fueled demand for commercial fishing practices that harm our oceans or its residents (I'm like 99% sure mermaids really do exist). The result is pure comfort on a plate. Minus the regret. 

Plating: 
Toast the bread (see note #3) in a toaster or in the oven before assembling. Prep the bread with additional mayo as you like. Add a slice of tomato, sliced sweet or dill pickles and/or some fresh greens. Spoon on a few heaping spoonfuls of the tuna mixture, and top with the second slice of bread. Cut in half diagonally and serve.
 
Variation:
For a Tuna Melt: Adjust the oven rack to the highest position. Turn on the broiler and allow the oven to heat for 10 minutes. Toast the bread before assembling. Spread on additional mayo as you like. Add a slice of tomato and/or sliced sweet or dill pickles. Spoon on the tuna mixture, and top with a slice of vegan provolone or cheddar cheese (see note #4). Transfer the open-faced sandwich to a baking sheet and broil for 3-4 minutes until the cheese is melted and starting to brown. Watch carefully so it doesn’t burn. Remove from the oven, top with fresh greens and the second piece of bread, slice and serve.
 
Notes: 
1. I like Just Mayo best. If you can’t find it, look for Veganaise, or any brand will do. 
2. Dulse, wakame, or nori (torn or coarsely chopped before grinding) are all good options. Many seaweeds come in powdered form already. When I can’t find them, I use a dedicated spice grinder or a very clean coffee grinder to grind up the seaweed to a fine powder, then measure for the recipe. Store the remainder for another use in an airtight container in the refrigerator. A variety of seaweed can be found at most health food stores, Asian markets and even Whole Foods. 
3. I prefer an artisan rye, a rustic whole wheat or sourdough. 
4. Chao brand makes some delicious vegan cheese slice flavors that melt really well. But find and use your favorite brand!

Like this post? Share it, or leave a comment below. 

Bon Vegan, 
Stacey ​

Oh holidays.... Why must you tempt me at every turn with just one more delicious bite of this and sip of that? Those innocent indiscretions add up, you know. And sometimes... they don't feel so nice later.  But since the holidays aren't likely to stop testing my self control, and I'm not likely to suddenly develop an ability to give that dessert "the hand" while I demurely turn my head aside and say, "Oh no, I couldn't possibly...," I had to come up with a way to undo the over-doing.

This one works for me and I offer it to you because, we're friends, or I'd like to be friends. And friends don't let friends suffer the consequences of foodie-boozy (or foozie-boody) indiscretions for long. I have to warn you though. If you're looking for a "Make it go away, I'll never do it again, I swear" detox cure, don't think it's going to taste like a chocolate cheesecake or anything. No. It's going to be green and a little mean. But you'll feel better in an hour or so.

​The trick is combining a high electrolyte base and alkalizing plant-based foods with a healthy dose of fiber to restore your Ph balance and relegate last night’s indiscretions into the land of happy memories, instead of lingering remorse. The coconut water is vital for quick rehydration. Red grapes are among the most heart healthy and cleansing of foods, especially if you can find ones with seeds, which contain powerful anti-oxidants and essential fatty oils. Spinach, cucumber and lemon are alkalizing agents and provide vitamins and minerals. Fresh ginger calms the digestive system and soothes the stomach. Coconut oil provides essential healthy fats that get the brain going and cinnamon warms the body and boosts energy. Finally, an additional boost of powdered fiber of your choice helps move mucus out of your system which can cause inflammation in the gut and that dreadful slow.... sluggish..... feeling. I use a home-use fiber complex called Detox Drink Plus from We Care Spa, which is available online. I like the slight cinnamon-y taste. But any store bought, vegan fiber powder will do the trick. It’s important to go all organic here, so you can keep peels on for the ginger and cucumber, which are great sources of essential minerals. And just like that, you can say goodbye to last night’s food coma and hello to a healthy, energized you. 
​
Make 3 cups (2 12-oz. servings)

8 oz. coconut water
1 cup ice cubes
1 cup red grapes
1 large handful of spinach (about 2 cups loosely packed)
4 oz of fresh cucumber (about 1/4 of a large cucumber) with peel on
1 Tbs. fiber complex (powdered)
3/4 oz. peeled fresher ginger
1 tsp. coconut oil
1/2 tsp. agave
1/8 tsp. cinnamon
Juice of 1/2 lemon
Pinch of real salt

Combine all ingredients in a high powered blender. Serve immediately. If not serving right away, the fiber will cause the smoothie to thicken. Simply thin with water or additional ice cubes to desired consistency. You're all re-set! 

Welcome to the second recipe in my Vegan Sauces Five Ways series! This one's a crowd pleaser every time. The events recounted here may or may not be slightly autobiographical. I offer them as an illustration for how something as simple as a quick and delicious sauce can transform an ordinary meal into something special without a lot of fussing about in the kitchen. 

Let's say your mom, brother and his beautiful teenage daughter are visiting from San Diego and you decide to spend the day touring college campuses to fill her head full of aspirations as she enters high school in the fall. And let's say you're on day five of two different sets of out-of-town company back-to-back, you've been working and I haven't had time to plan much in the way of meals, which is embarrassing if you're a chef. Night falls, you're pooped, out of time, but want to create a memorable family meal before they head back to San Diego in the morning. You need something fast and fun that you can all to make together. What do you do? (Dun, dun, duuuuuunnnnnn). Well here's a menu idea that incorporates one of my favorite summer saucy saviors that can make an ordinary vegan meal extraordinary: 

Menu:

• Grilled Field Roast Italian, grain-based sausages in fluffy toasted roll with grilled onions, lots of mustard and a dill pickle slice
  
• grilled corn on the cob with my No-Worry Chimichurri sauce (recipe below)
  
• a fresh green salad with grilled nectarines, toasted hazelnuts and a light, white balsamic vinaigrette
• and if not too stuffed, maybe a little coconut ice cream with a drizzle of my strawberry date puree (recipe to come).
• 
  

In the time that it's taken you to read this far, the chimichurri could pretty much be made, the grill fired up, and you could be 15 minutes away from the perfect summer family supper. Make this sauce ahead and you're nearing super-hero status. 

Recipe (makes about 3/4 cup)
This traditional South American condiment is the ultimate summer accompaniment. I call it No- Worry Chimichurri because I never sweat about how it’s going to come out, even when I’m just eye-balling measurements. You can dial the "kick" up or down by playing with the garlic, chili, lemon and cumin, and it’s always fierce and delicious.  Oh, I’ve flirted with other recipes, some calling for flat-leaf parsley, veggie broth and other chilies and spices; some not much more than four ingredients. I perfected this recipe earlier this summer, and haven't been without it on hand for very long ever since. 

It’s so good, I recommend doubling down and freezing some to satisfy your next longing for Rio. Leave a comment and tell me what you'll try this sauce on. 

This Vegan Sauces Five Ways Series is a collection of five essential and versatile vegan "saucy saviors" that make summer-time meal planning easy!  Search Vegan Sauces Five Ways Series on this blog to find them all or click below to receive a free downloadable PDF of all five recipes. I really want you to have it because I made it on the computer all by myself and I need positive reinforcement for learning new tricks! Each recipe was created with outdoor grilling, alfresco dining and seasonal ingredients in mind. Each is highly versatile and can be made in 15 minutes (plus roasting time where indicated) with not much more kitchen gadgetry than a blender or bowl. Each is packed with flavors from around the globe for maximum intrigue. And each comes with five ideas for how to use them to make ordinary meals special. That’s a big head-start on 25 meals your family will love.  No doubt you’ll come up with your own brilliant ways to use them, and I invite you to post your creative ideas here in the comments section, Instagram me  or drop by my Facebook page to post your creations for us all to “ooh” and “ahh” over.   

Welcome to the first of my multi-installment series on essential and versatile vegan "saucy saviors" that make summer-time meal planning a snap!  Each was created with outdoor grilling, alfresco dining and seasonal ingredients in mind. Each is highly versatile and can be made in 15 minutes (plus roasting time where indicated) with not much more kitchen gadgetry than a blender or bowl. Each is packed with flavors from around the globe for maximum intrigue. And each comes with five ideas for how to use them to make ordinary meals special. That’s a big head-start on 25 meals your family will love.  No doubt you’ll come up with your own brilliant ways to use them, and I invite you to post your creative ideas here, Instagram me  or drop by my Facebook page to post your creations for us all to “ooh” and “ahh” over. Meanwhile, summer’s ticking away. 

Today, an all-time favorite — my Holy Moly Smokey Chipotle sauce. This is the start and end of Mexican sauces for me.  I adapted it from Culinary Mexico by Daniel Hoyer, which taught me a lot about authentic cooking techniques of the many regions of Mexico. I've added cashews for protein and the creaminess factor and invite a mix of onions beyond the white onion originally called for.  The heat from the chilis is hard to predict because size varies. I recommend starting with one and adding more to suit your preference. This sauce achieves a deep, complex flavor that comes from roasting the veggies, the clove, cinnamon and citrus juices — all vital ingredients here. 

Take this quick poll and help me learn how I can help you toward a more satisfying vegan food  experience. 

With great relief, at least to me, the "lardcore" movement of the last few years (America's obsession with bacon and pretty much all meats) is out... vegetable cuisine is in, says Conde Nast Traveler's Jordana Rothman in her story on the four biggest food trends of 2015.  So I thought, "Hey now! That's a beat I can really groove to." Then I thought.... "Mmmm.... beets." My mind is brilliant that way. But back to the story. 

I'm excited to hear veggie cuisine is claiming it's rightful place in the foodie community. It's music to my ears after traveling three times in the last month for my restaurant consulting work and being reminded how hard it is to get a good vegan option — even in fancy-pants restaurants. They just don't think about us "veg heads." Sad face.  But I'm glad to hear it's changing and my hope is that more mainstream restaurants will take a clue. If you're ever in New York, here's a list of restaurants who are standing up for vegetables. Support them.  Back to the beets. 

I love them. They're among nature's healthiest foods, one of the best gut scrubbers and natural detoxifiers. They're hearty, filling, loaded with vitamins and antioxidants and I just can't get enough of them into my diet. If you feel the same way, here's a delicious beet, orange and hazelnut salad to try this week. At home, I don't usually peel my beets because of the rich concentration of phytonutrients in the skins, but for my personal chef clients and dinner parties, I like the look of a beautifully steamed and peeled beet, and it's really easy to do. 

I use a white balsamic dressing with a splash of orange juice here, but this is just as awesome with brown balsamic or even just a little olive oil and lemon drizzled on top. Toast the hazelnuts to boost their flavor and enhance the crunch. Serve with brown rice as main, or alone as a side. 

Ingredients for the salad: 
1-1/2 lbs. fresh red or yellow beats, or a mix (about 4 medium to large or 5-6 small); tops on or off. 
2 medium oranges
1/2 cup toasted chopped hazelnuts
Salt and pepper to taste
Curly or flat-leaf parsley (or other herb) for color and added nutrients

Ingredients for the dressing: 
1/2 cup extra virgin olive oil (I prefer California brands for taste and transport efficiency)
1/3 cup white balsamic vinegar
1-2 cloves garlic, minced
1 Tbs. orange juice (optional)
1 tsp. brown mustard
1 tsp. grade B maple syrup
Salt and pepper to taste

Preparation:
Pre-heat the oven to 425 degrees. Trim off the greens (if your beats got 'em) and save for another use within a day or two. Scrub the beets clean and pat dry. Wrap beets individually in foil, place on a baking sheet and roast for 45-50 minutes or until easily pierced with a knife (cooking time will vary depending on the size of the beets. But don't worry, beets are forgiving and it's hard to overcook them). While the beets are cooking, make the dressing and toast the hazelnuts. When cool enough to handle, unwrap the beets, and under cold running water, gently rub the peel off the beets. You may need to use a pairing knife in stubborn areas.  Dice the beets into bite-sized pieces and place in a large mixing bowl.  Next, using a small pairing knife, cut the peel from the oranges, including the white pith. Use your knife to cut the sections from the orange just inside the pithy dividers, careful to avoid as much pith on the sections as possible. Keep the orange wedges in tact for a pretty presentation. 

For the dressing, whisk all ingredients in a bowl until smooth. Adjust the seasoning to your liking. (I rarely measure dressings anymore. I eyeball and taste and decide how bold I want the dressing to be in relationship to other items on the menu.)  From there, drizzle the dressing on the salad and toss until thoroughly combined. The oranges will take on some of the color from the beets. That's okay, or you can reserve some of the orange wedges to add at the end for pristine color. Transfer the dressed salad to a clean, pretty serving bowl and top with the chopped toasted hazelnuts and a sprinkle of parsley. Serve, enjoy and march on to the "beet" of your own making. Bon Vegan!