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Posts Tagged ‘vegan’

Kale and Avocado Salad Bits of dark leafy kale combine with chunks of creamy avocado for a super nutritious salad. But wait, there’s more! Toss this salad with a fresh homemade citrus dressing and top it with a generous scoop of nutty-flavored hemp seeds. This lovely green salad proves that eating healthy can be simple and delicious.

Kale and Avocado Salad
Recipe found in Saveur: The New Classics Cookbook

INGREDIENTS
1/2 cup fresh orange juice
3 tbsp. fresh lemon juice
2 tsp. soy sauce
1 clove garlic, smashed and chopped into a paste
4 tbsp. extra-virgin olive oil
3 avocados, pitted and peeled
2 tbsp. raw hemp seeds (optional)
1 bunch kale, stemmed and finely chopped
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS
1. Whisk together orange and lemon juices, soy sauce, and garlic in a bowl. Slowly whisk in oil; set dressing aside.

2. Cut 2 avocados into 1/2″ cubes and thinly slice the remaining avocado.

3. Put cubed avocados, half of the hemp seeds (if using), and kale into a serving bowl.

4. Toss kale mixture with dressing and season generously with salt and pepper.

5. Divide salad among plates and garnish with sliced avocado and remaining hemp seeds.

Serves 4 to 6

LINNELL’S NOTES
1. When tossing the salad, do not pour in all of the dressing in at one time. Pour a little bit in at a time and toss until the greens are lightly coated. You will have leftover dressing.

Enjoy!

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Southwest Quinoa Salad Like Superman, quinoa possesses super powers. Well, maybe not, but quinoa is an excellent source of protein and it contains all eight essential amino acids. If you’re looking for a tasty way to prepare this “superfood,” look no further. Boasting the southwestern combination of corn, peppers, beans, cilantro and lime, this colorful and nutritious salad might disappear from your plate “faster than a speeding bullet.”

Southwestern Quinoa Salad
Recipe From Quinoa 365: The Everyday Superfood by Patricia Green & Carolyn Hemming

INGREDIENTS
2 cups water
1 cup quinoa
1/3 cup olive oil
1/3 cup fresh lime juice (about 2 to 3 limes)
4 tsp apple cider vinegar
2½ tsp ground cumin
1 tsp finely minced jalapeño, Fresno or Mirasol pepper (optional)
1¼ cups frozen corn kernels, thawed
1 cup diced red bell pepper
One 14 oz can black beans, drained and rinsed
1/3 cup chopped fresh cilantro
1/4 tsp salt

DIRECTIONS
1. Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Fluff with a fork and allow the quinoa to cool.

2. Whisk the oil, lime juice, apple cider vinegar, cumin and jalapeño (if using) in a small bowl.

3. Place the cooled quinoa in a large bowl. Stir the dressing into the quinoa.

4. Toss in the corn, red pepper, black beans, cilantro and salt.

5. Serve immediately or cover and refrigerate in a sealed container for up to 3 days.

Serves 4 to 6

LINNELL’S NOTES
1. Quinoa naturally has a bitter coating of saponins. As a matter of habit, I always rinse quinoa in a strainer under cold running water prior to cooking to remove any residual saponin. Some brands of quinoa state that they are pre-washed.

2. I added some fresh ground black pepper.

3. I also added a pinch of sugar to counterbalance some of the combined acidity of the vinegar and lime juice.

4. I prefer serving this salad chilled. It seems more refreshing that way.

Enjoy!

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Blueberry Tamari Greens Bowl A bowl of salad should contain wholesome and healthy ingredients. Not all do. With spinach, tofu, almonds, blueberries, and cucumbers as its primary ingredients, this Asian-inspired salad is loaded with nutrients and exotic flavors. Plus, this recipe is actually three recipes in one: a salad with salad dressing, Lemongrass Tofu, and 5-Spice Tamari Almonds. All the parts are wonderfully versatile and will enliven your ho-hum salad repertoire.

Blueberry Tamari Greens Bowl
Recipe from Salad Samurai by Terry Hope Romeo

INGREDIENTS
For the Salad
1 pint blueberries
3 Persian cucumbers, diced into 1/2-inch cubes
2 scallions, green parts only, thinly sliced
4 cups baby spinach, washed and spun dry
3 tablespoons tamari
1 tablespoon pure maple syrup
2 teaspoons toasted sesame oil
1 tablespoon toasted sesame seeds
1 teaspoon grated fresh ginger
1/2 teaspoon red pepper flakes
1 cup 5-Spice Tamari Almonds (recipe below)
Lemongrass Tofu, chopped into 1-inch cubes (recipe below)

For the Lemongrass Tofu
1 pound extra-firm tofu or super-firm tofu (no pressing needed)
2 tablespoons maple syrup
4 teaspoons tamari
1 heaping tablespoon finely chopped fresh lemongrass
1 clove garlic, minced
2 teaspoons peanut oil or olive oil

For the 5-Spice Tamari Almonds
1½ cups raw whole almonds, roughly chopped
2 tablespoons dark agave nectar
3 tablespoons tamari
2 teaspoons Chinese 5-spice powder
About 1/2 teaspoon coarse salt (such as Maldon)

DIRECTIONS
For the Salad
1. Place the blueberries, cucumbers, scallions, and greens in a large salad bowl.

2. In a glass measuring cup or bowl, whisk together the tamari, maple syrup, sesame oil, sesame seeds, ginger, and red pepper.

3. Pour the dressing over the salad, toss to coat, and divide among serving bowls. Top with almonds and tofu, if using, and serve.

Serves 2

For the Lemongrass Tofu
1. If using extra-firm tofu, press the tofu first:
A. Slice 1 pound of tofu in half and slice each half again. Slice each remaining piece in half for a total of 8 slabs of tofu of equal thickness.slicing tofu

B. Layer a large cutting board with clean towels or paper towels. Arrange the tofu slices in a single layer on the towel.tofu slices

C. Spread another towel over the tofu, and then press another cutting board on top of the towel. Stack a few heavy things on the cutting board: cans, cast-iron pans, 300-page cookbooks, etc.Pressing tofu

D. Press tofu for 20 minutes, or up to an hour. Tofu will ooze water, so it’s best to arrange this near a sink, propped on a slight angle on the edge of the sink to drain.

2. Slice the pressed tofu into thin 1/4-inch strips.

3. Preheat the oven to 400° F and coat the bottom and sides of a 13 x 9-inch ceramic or glass baking dish with cooking spray.

4. Combine the maple syrup, tamari, lemongrass, garlic, and oil in the baking dish and whisk together. Arrange the tofu slices in the marinade and set aside while the oven is preheating, about 15 minutes. Occasionally stir the tofu strips.Marinating pressed tofu

5. Bake the tofu for 20 minutes. Remove from the oven and flip the strips over. Bake another 15 to 20 minutes, until the strips are golden and the marinade is absorbed.IMG_2433

6. Serve warm or chilled. Store chilled and consume within 2 days for best flavor.

Serves 2 as a salad topping

For the 5-Spice Tamari Almonds
1. Preheat the oven to 325° F.

2. In a 13 x 9-inch metal or ceramic baking dish, combine the almonds, agave, tamari, and 5-spice powder. Stir until the nuts are completely coated. Sprinkle with salt.

3. Roast the nuts for 16 to 18 minutes, stirring occasionally, until a sticky glaze forms. Remove from the oven and immediately transfer the nuts to a lightly oiled sheet of parchment paper or aluminum foil, and use a fork to break apart any clumps of nuts.

4. Once completely cool, store the nuts in a tightly covered container. Use within 2 weeks.

Makes 1½ cups

LINNELL’S NOTES
1. Chinese 5-spice powder is a blend of star anise, cinnamon, fennel, cloves, and Sichuan pepper. Jars of it can be found in the spice aisle of Asian markets.

2. Tamari is a Japanese soy sauce. If you follow a gluten-free diet, look for bottles of tamari that are wheat-free/gluten-free.

3. Save yourself a step and purchase pre-toasted sesame seeds at your Asian market.

4. I made the 5-Spice Tamari Almonds, the salad dressing, and the Lemongrass Tofu the day before serving.

5. My Lemongrass Tofu had absorbed the marinade and was golden-dark brown by the end of the first 20 minute cook time.

6. I felt that making the nuts not only added work, but also an added another tamari-flavored ingredient. The next time I make this salad, I will add freshly toasted plain almond pieces to the salad.

7. I added a splash of rice vinegar to the salad dressing, because I felt like it needed it.

8. Do not toss the salad with all of dressing. You will only need a fraction of the dressing or it will overwhelm the other ingredients. Keep in mind, also, that all the ingredients will take on the color of the dressing.

Enjoy!

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Citrus Gazpacho A trip to the American Southwest and blistering hot days prompt me to explore the world of chilled soups. After eating at Cafe Pasqual’s, a James Beard America’s Regional Cooking Classics award winner, in Santa Fe, New Mexico, I left a few pounds heavier. Not only did I eat every bit of food that was placed before me, I also toted home two of Cafe Pasqual’s cookbooks in my suitcase. In one of the books, Chef Katharine Kagel shares a much-requested recipe for a refreshing citrus-flavored gazpacho.

Citrus Gazpacho
Recipe from Cooking with Cafe Pasqual’s

INGREDIENTS
4 large ripe tomatoes
1 clove garlic, minced
1 tablespoon white wine vinegar
2½ cups freshly squeezed orange juice
Zest and fruit of 1 orange
Zest of 1/2 and fruit of 1 pink grapefruit
1/2 cucumber, peeled, seeded, and diced
1/2 yellow bell pepper, stemmed, seeded, and diced
1/4 medium red onion, diced
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cayenne pepper

DIRECTIONS
1. Fill a large saucepan with enough water to cover the tomatoes. Place over high heat and bring to a full boil. While the water is heating, use the tip of a sharp paring knife to score a small X on the bottom of each tomato, just piercing the skin.

2. Put the tomatoes into the boiling water for 20 seconds. Use tongs to transfer the tomatoes to a large bowl filled with ice and water. (This will stop further cooking.) Allow the tomatoes to cool for a few minutes, remove them from the water, and peel their skins with either a paring knife or your fingers, starting at the scored end. Discard the peel.

3. Core and dice one tomato and reserve it. Slice the other tomatoes in half crosswise, and squeeze out the seeds. Remove the cores. Put the tomatoes into the container of a blender.

4. Place the garlic, vinegar, orange juice, and orange and grapefruit zests into the blender with the tomatoes and whirl. Transfer the puree to a serving pitcher or a serving bowl and add the cucumber, bell pepper, red onion, and olive oil.

5. To prepare the fruit, use a paring knife on a cutting board to cut off both ends of the grapefruit and orange so that the fruit can securely stand on end for cutting. Starting from the top of the citrus, slice off all the peel and pith, following the contour. All the fruit will now be exposed. Cradle the fruit in the palm of your hand you aren’t using for slicing, and use the paring knife to cut loose each fruit segment from the inner side of the membrane. Angle the long side of the blade between the fruit and the membrane toward the center of each segment, cutting in a V configuration. No membrane should be attached to the fruit segments.

6. Add the fruit segments to the gazpacho mixture and stir.

7. Add the salt, pepper, and cayenne to taste.

8. Chill well before serving.

Makes 6 cups

LINNELL’S NOTES
1. I couldn’t find pink grapefruit at my local market, so I used a red grapefruit instead.
2. The recipe didn’t indicate when to add the reserved diced tomatoes, so I added them in with the cucumbers, bell pepper, and red onions.
3. I added 1/8 teaspoon of cayenne pepper.
4. Chef Kagel notes in her recipe, “The trick to this recipe is to cut all the diced ingredients into uniform dimensions.”

Enjoy!

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Silken Tofu Chocolate Mousse Want to serve your sweetheart a killer dessert for Valentine’s Day that won’t kill him? Instead, present him with this cool and creamy mousse that’s rich in flavor, but not heavy in saturated fats, cholesterol, and calories. Don’t mention to him that the base of this luscious chocolate-orange treat is silken tofu—he’ll never guess. Before some of you utter, “Eww . . . tofu,” make this dessert for yourself and then recognize that silken tofu, with its smooth texture and neutral taste, makes the perfect base for a healthy mousse. Plus, after you check the nutritional data below and see that this dessert has no cholesterol, only 40 calories from fat, and a mere 1.5 G of saturated fat, it might just become your favorite dessert.

Silken Tofu Chocolate Mousse
The Whole Foods Market Cookbook by Steve Petusevsky

INGREDIENTS
12 ounces silken-style tofu, drained well
1/4 cup plus 3 tablespoons unsweetened cocoa powder
1/3 cup maple syrup (barley malt or rice syrup may be substituted)
1 tablespoon orange zest
1 tablespoon instant coffee granules (decaf or regular)
1 tablespoon vanilla extract
Pinch of salt
1 ounce almond liqueur (optional)

DIRECTIONS
1. Process the tofu, cocoa powder, maple syrup, orange zest, coffee granules, vanilla, salt, and optional liqueur in the bowl of a food processor or in a blender for 1½ minutes, until smooth.

2. Pour the mousse into wine or champagne glasses or dessert-type serving dishes, and chill overnight.

3. Serve the mousse with fresh orange sections, toasted almonds, or shaved chocolate garnish over the top.

Serves 4

Per Serving:
Calories 240
Calories from fat 40
Calories from saturated fat 15
Protein 13 G
Carbohydrate 35 G
Total Fat 4.5 G
Saturated Fat 1.5 G
Cholesterol 0 MG
Sodium 70 MG

LINNELL’S NOTES
1. In general, but depending on brands, tofu is a good source of calcium. Look for brands in which the tofu has been set with calcium sulfate.

2. Because a rich chocolate flavor is critical to this dessert, use a good quality cocoa powder. I used Sharffen Berger Unsweetened Natural Cocoa Powder.

3. Amaretto is the almond liqueur I used. Rather than add the full amount of liqueur at first, I would add it to taste.

4. Adapt this recipe using other flavors. Raspberry, mint, or coffee liqueur would be interesting variations to the recipe.

5. I filled 3 champagne glasses to the brim with one recipe’s worth of mousse. If I had not filled them to the top, I probably could have gotten 4 servings out of the recipe.

ENJOY!!

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