Alan Roettinger's Recipes:

Cool and Spicy Salad Cool and Spicy Salad
Cucumber is a cooling vegetable, which combined with iceberg lettuce makes a perfect match for the spicy shallot vinaigrette in this speedy summer salad.
Asparagus with Cannellini Asparagus with Cannellini
This is one of those Mediterranean-style dishes that are perfect hot, at room temperature, or cold--a wonderful versatility for entertaining. If at all possible, use freshly picked vine-ripened tomatoes and very fresh verdant basil.
Side Dish
Green Curry Salad Green Curry Salad
With its bright tastes and crunchy textures, this is a crowd-pleaser. Just beware: it has to be eaten right away, so whatever you do, don’t add the dressing until just before you’re ready to serve.
Side Dish
Hot Eggplant and Seitan Open-face Sandwich Hot Eggplant and Seitan Open-face Sandwich
I was imagining possible ways to use seitan, when this combination came to me. Even my 84-year-old mother liked it. If you have any fresh shiitake mushrooms, they would go well too; slice them and add to the sauce.
Fennel Slaw Fennel Slaw
Fennel is an appetite-enhancer, a digestive aid and a palate-cleanser, but most importantly, it's delicious. This salad is good at the beginning of a meal, at the end, or by itself, as a snack. To avoid discoloration, make the dressing first, then cut the fennel.
Side Dish
Minted Chocolate Dream Minted Chocolate Dream
This ridiculously quick and easy, yet elegant and delightful dessert is made without cream, although the result is very rich and creamy. Impossible, you say? Try it.
Dessert
Egyptian Eggplant Egyptian Eggplant
I once worked for an Egyptian gentleman who professed a hatred of garlic, but loved this dish. I learned a number of Egyptian dishes to please his palate, nearly all of them loaded with garlic. He loved them all. Mashing up the garlic with a mortar helps make it creamy.
Appetizer
Greta’s Cannellini Salad with Mint Greta’s Cannellini Salad with Mint
As quick and easy as this salad is, it has a sophisticated combination of flavors and textures. Just don’t skimp on the mint! This salad is best served immediately, at room temperature, but it can also be refrigerated and served the following day.
Side Dish
Tuscan Kale and Coconut Soup with Tofu Tuscan Kale and Coconut Soup with Tofu
This was inspired by the wonderful Thai coconut soups. Tuscan kale looks more like a small, dark green variety of Swiss chard than kale, but it takes longer to cook, which actually makes it ideal for this soup. Also, this is a great recipe for your broccoli stalks!
Hazelnut Dip Hazelnut Dip
This is an ideal dip for pita bread, but it’s even better served with raw vegetables, such as celery sticks (or fingers, if you're entertaining an informal crowd). Be sure to use a good, fresh paprika.
Appetizer

About Alan

Alan Roettingeris a writer, food designer, blogger, and public speaker. He has served clients as a private chef in the United States, Europe, and Australia. Raised in Mexico City, he acquired a taste for exotic food early on and soon developed a passion for flavor and beauty that drives his diverse, creative culinary style.

Alan is passionate about empowering people to make smart choices in what they eat, and to enjoy eating well at home. His cookbooks,Omega-3 Cuisine, Speed Vegan, and Extraordinary Vegan showcase his ability to bring health and pleasure together in a wide range of dishes that are simultaneously sophisticated and accessible for the home cook.

Alan has created 12 Delectable recipes!