Spicy Korean Tacos with Pickled Cucumber Salad

I must confess...these really aren't spicy Korean tacos because I didn't have any Gochugaru (Korean red pepper flakes or paste), but you really don't need it.  I made a quick spicy BBQ sauce using ketchup, sriracha, tamari, rice wine vinegar and water.  But you can just purchase your favorite spicy BBQ sauce, and doctor it up with some soy sauce and you're all set.  Whenever possible try to purchase organic BBQ sauce that doesn't contain high-fructose corn syrup.

What really makes these tacos is the crunchy pickled cucumber salad.  Here's what I used:

1 medium English cucumber sliced into half moons
1/4 red bell pepper, seeds and ribs removed and julienned into thin strips
1/4-1/2 tsp crushed red pepper flakes
1/3-1/2 cup rice wine vinegar
1-2 Tbsp light agave syrup
1/4 cup green onion, sliced on a bias
Kosher salt to taste

Method:  Place all ingredients in a bowl (except for the salt) and let marinate in the fridge for about one hour before using.  Salt just before serving so that the cucumbers maintain their crunch.
 

Not only is this a super quick weeknight dinner but it would be great for Memorial Day weekend.  If you can find sheets of seitan, I would brush the grill lightly with oil and grill for 1-2 minutes on each side, then slice into thin strips and toss in the warm BBQ sauce.

For the tortillas you can use corn or flour, but I prefer flour because this is a substantial taco and corn tortillas will not hold up to all the ingredients.  For garnish I used green onion, cilantro and toasted sesame seeds.

Wishing you a safe holiday weekend and I'll post my homemade hot dogs and buns next week (if they turn out...but I think they will)!

 

Verde (Tomatillo-Poblano) Chilaquiles

I learned how to make Chilaquiles as a line cook working at a restaurant.  At least once a week while we were prepping for service Noel and Bernardo (my amigos) would take turns making them for our family meal.  They were always made with a red sauce, somewhat spicy and super delicious.  Noel would always give me a hard time because I never made Chilaquiles for them.  So one day I came in a little early and I made Verde Chilaquiles and they loved them...I felt so great that the pressure was finally off.  But one can only produce the best dish when one learns from the best...and Noel and Bernie were truly the best!

Verde Sauce:

3 Tomatillos, skins removed
1 Poblano pepper
1 Jalapeno pepper
1 Onion sliced (skin on)
3-4 Garlic cloves (skin on)
1/3-1/2 cup vegetable broth
1/3-1/2 cup cashew cream (1/2 cup cashews, blended with 1 cup water)
1/4 cup cilantro (optional)
Kosher salt and black pepper to taste

Method:  Preheat oven to 400 degrees.  Place all ingredients on a sheet tray and roast for 10-15 minutes until charred.  You may need to need to remove the garlic first so that it doesn't burn.  Let cool and peel and seed peppers.  Place in a blender and blend until smooth.  I did not add cilantro to my sauce because I added it to the pico de gallo and guacamole. 

After you make the sauce, turn the oven down to 325 degrees to toast the tortilla chips.  Normally, the tortilla chips are fried but you don't need to do this.  Baking produces the same end result without all the fat and calories.  When purchasing the corn tortillas I usually look for a heartier brand that will hold up to the weight of the sauce and cheese without becoming too soggy, but soggy is good too!  I like using the sliders because they cut perfectly into 4ths.  

Method:  Spray a sheet pan with vegetable spray and then spray the top of the tortillas lightly and sprinkle with salt.  Bake in the oven for about 12-14 minutes until crisp and lightly golden brown.  Turn chips over half way through the baking and keep an eye on them so they don't burn.

You have no idea how many gallons of pico de gallo I have made in my lifetime!  It is so easy and I prefer homemade salsa over store bought any day!  There is really no recipe for fresh salsa.  If you don't like white onion, add red onion and if you like it super spicy then add the whole jalapeno or leave in the seeds.  The most important thing is to dice and mince the tomatoes/vegetables perfectly...it's all about uniformity!... :-)

Pico de Gallo:

5 organic Roma tomatoes, seeded, julienned and diced
1/4 cup finely diced white onion
1/2 jalapeno, seeds removed and finely diced 
1/4 cup chopped cilantro
Juice of 1 lime
Kosher salt and black pepper to taste

Assembly:
I  like using individual cazuelas to serve my Chilaquiles.  (Serves 2) 

Baked Tortilla Chips
2 - 3 cups Verde Sauce
1 package Daiya Havarti-Jalapeno Style Cheese, shredded
Kosher salt and black pepper to taste

Method:  Preheat oven to 350 degrees.  Add chips to a large bowl, along with 1/2 of the shredded cheese.  Heat sauce on the stove, adding additional veg stock if the sauce is too thick.  Pour sauce over chips and toss evenly to coat.  Divide mixture evenly between cazuelas or ramekins and top with additional cheese.  Bake in the oven for 10-15 minutes on a sheet tray until mixture is bubbly.  Remove from oven and serve immediately garnished with cilantro and green onions.

And now for the toppings.  At the restaurant we would always serve our Chilaquiles topped with pico, guacamole (avocado, cilantro, green onion, Vegenaise, lime juice, salt and pepper) and salad made with romaine lettuce, radish, jalapeno, tossed with a red wine-oregano vinaigrette.  It doesn't get any better than this.  To my friends...Noel & Bernardo...thank you for everything you taught me in the kitchen!   

Horiatiki Salata (Greek Salad) with Homemade Feta

Whew...it's a toasty one...reaching 98 degrees here today.  Whenever it gets this hot out it reminds me of when my husband and I were traveling in Crete and we were staying along the Libyan Sea.  It was like 100 degrees, combined with Southern California Santa Ana type winds (if you've ever experienced them before) and you get the idea of how hot and dry it was.  We lived off of Greek Salads and good Greek wine and beer...not a bad vacation!   I really love the hot weather though, especially if it's only for a few days.  There is nothing better than taking a walk at 9:00pm and having it be 80 degrees outside!

So tonight, the stove and the oven will remain off and a Greek Salad is the order of the day.  I've always been interested in making my own vegan cheese, but I just haven't had time.  My hubby bought me a vegan cheese making book for Xmas, but they didn't have a recipe for Feta.  So I decided to throw something simple together using Greek flavors such as oregano, basil and mint.  Since this Feta is made with tofu, it doesn't have a melting quality, but it is great for a salad and really resembles Feta.  Plus it gives the salad some protein!

Feta Ingredients:

1 10 oz block of organic Sprouted Wildwood Super Firm Tofu (or similar)

Juice of 1/2 lemon

1-2 tsp red wine vinegar

1 tsp kosher salt (or to taste)

1 tsp fresh minced oregano

1 tsp fresh minced basil

1 tsp fresh minced mint

1/2 tsp oregano flakes

Freshly ground black pepper

Method:  Remove tofu from package and pat dry.  Slice in half and using a fork crumble into 1" sized pieces.  Place in a bowl and add lemon juice, vinegar and salt, stir and set aside while mincing herbs.  Combine all ingredients together and let sit for about an hour in the fridge for flavors to combine.  Best used within 1-2 days.

In Greece they don't crumble the Feta (you get a 1" thick slice on top, drizzled with olive oil and oregano, nor do they use red wine vinegar.  They also don't use romaine lettuce, but since this is our dinner this evening I wanted a more substantial salad.

Other Ingredients:

Chopped romaine lettuce

Roma tomatoes, quartered

Cucumber, sliced

Green bell pepper, sliced

Red onion, sliced thinly

Kalamata olives, pitted

Oregano flakes

Kosher salt and fresh cracked black pepper

Red wine vinaigrette (I just whisked together a quick vinaigrette, but you could just drizzle your salad with good quality (preferably Greek) cold pressed olive oil!)

Enjoy (Opa!) 

 

 

 

 

 

Cobb Salad with Creamy Dill Buttermilk Dressing

Is there such a thing as a healthy Cobb Salad?...you bet!  No saturated fat, cholesterol and tons of texture and flavor.  I could drink the Creamy Dill Buttermilk Dressing and be satisfied and my hubby could eat the entire bag of Phoney Baloney's Coconut Bacon...had to hide it from him...seriously! A perfect salad for a hot day...reaching 90+ here today!

 

Salad Ingredients:

Organic Romaine Lettuce, chopped and rinsed
Seeded, Diced Roma Tomatoes
Shredded Daiya Cheddar Style Cheese
Phoney Baloney's Coconut Bacon
Organic, Sprouted Extra-Firm Tofu, crumbled and mixed with turmeric and black salt (can be purchased at an Indian or Asian market).
Diced Avocado
Creamy Dill Buttermilk Dressing (see recipe below)
Kosher Salt and Pepper to Taste

Creamy Dill Buttermilk Dressing 

1/2 cup Organic Vegenaise
1/4 cup cashew milk mixed with 1 tsp apple cider vinegar and let sit for 10 minutes
1/2-1 tsp finely minced shallot
1/2 tsp finely minced garlic
2 TBSP fresh dill, minced
1 tsp red wine vinegar
Kosher salt and fresh black pepper to taste

Note:  Whisk all ingredients together in a bowl and chill until ready to use.  For the cashew milk, I always keep some ready to go in my fridge.  It will keep chilled 5-7 days.  I soak 1/2 cup cashews over night, drain and then add them to my Vitamix with 1 cup of filtered water.  If you don't have a high-speed blender then you should strain the milk before using. 

Kelp Noodle Salad with Spicy Curry Dressing

I remember watching a cooking demonstration at a grocery store once and the demonstrator added fresh kelp noodles to a stir-fry and I almost screamed out...NOOOOO!  How can you take something so fresh, crunchy and full of interest and turn in into a flat, soggy mess?  Well they did...so I grabbed my bag of kelp noodles and went home to create this fresh, and vibrant dish with lots of flavor and texture.   

I used Sea Tangle Kelp Noodles brand and yes, even on the back of their package they recommend you can also use them for a stir-fry, in addition to salads.  Folks, I wouldn't recommend it.  I don't even dress this salad prior to serving and always serve the dressing on the side.  It makes a big difference.  Unlike other sea vegetables such as wakame, arame, dulse, nori, and kombu, kelp noodles have a very neutral flavor and do not taste like the ocean.  So you can pretty much pair them with any sauce.  The best part, all sea vegetables are full of trace minerals, especially iodine, which is an important mineral you should incorporate into your diet if you are vegan.

When you remove the kelp from the bag, give it a good rinse under cold water and drain well.  I then cut the noodles in half just because it's easier to toss with the veggies, but you can leave them long.  For the veggies I used:  thinly sliced carrots, red bell pepper, cucumber, cabbage, green onion and cilantro.  I also added diced baked tofu for protein and raw chopped almonds for crunch.  Bok choy would be a great addition to this salad, as well as diced mango.   

For the dressing, I really didn't measure the ingredients--just threw everything in the blender, except for the oil and then added the oil slowly until emulsified. 

Spicy Curry Dressing
1/2 tsp minced ginger
1-2 tsp Sambal Oelek (depending of how much heat you like)
1-2 tbsp curry powder
1 tbsp agave or maple syrup
2 tbsp almond butter  
1/4 cup low-sodium soy sauce (for a raw version use Nama Shoyu)
1/4 cup coconut milk
Juice of 1 small lime
2 tsp toasted sesame oil
1/4 cup safflower oil

 
 

Tuscan White Bean Quesadilla with Balsamic Glaze

On Friday I'm always looking for a quick and easy dinner and this couldn't be simpler.  You can make the white bean spread from scratch or doctor up your favorite white bean hummus.  The key to this quesadilla is to make sure that the bean mixture is firm so that it is easy to cut.  

 

Top with a marinated salad of cherry tomatoes, arugula, capers and kalamata olives or eggplant capanata and drizzle with balsamic glaze. 

Ingredients:

1 can cannellini beans, rinsed, drained and dried really well with a towel
1 tbsp extra virgin olive oil
1 large onion, diced small
3 cloves garlic, minced
1 tsp dried Italian seasoning, or 2 tsp fresh herbs (rosemary, thyme, oregano, fennel), minced
Pinch crushed red pepper flakes
1/2-1 tsp grated lemon zest
Kosher salt and pepper to taste
Whole wheat tortillas
1 package Daiya Havarti Wedge Cheese, shredded
Balsamic Glaze
Tomato-Caper-Olive Arugula Salad

Method:

• Saute onion, garlic and Italian seasoning and red pepper flakes until soft.
• In a food processor, process beans until mostly smooth, adding 1 tbsp of bean fluid or water.
• Remove bean mixture place in a bowl and stir in onion mixture and season with salt and pepper to taste.
• Add shredded cheese, bean mixture to tortilla and saute until golden brown. 

• Cut into wedges and garnish with balsamic glaze and salad.

Happy Friday!  


    

Healthy Fast Food

Every once in awhile I get a craving for fast food.  We live near a Veggie Grill and we'll stop in several times a year, but it is nice to make it at home knowing that it's really not that bad for you.  We don't eat this type of food every month but as the year-end draws near, I feel that I have to get in my fix for all that is bad and start the new year fresh and healthy.  Seriously though--there's not a lot to give up January 1.  Sure maybe I indulge in sweets sometimes, or don't exercise enough, but in terms of our diet we eat a really healthy and balanced diet. 

I made peppered seitan from scratch the other night and it is perfect shaved and served with BBQ sauce on a sandwich.  Really tender and full of protein.  Most people think that seitan is just like eating bread (full of carbs) because it is made with gluten, but all the starch has been removed during the rinsing and kneading process and you are left with pure protein. 

For the BBQ sauce, I whipped up a quick batch using six ingredients.  BBQ sauce is a condiment that you never should buy.  If you have organic ketchup, mustard, apple cider vinegar, molasses and brown sugar in your pantry then you can make BBQ sauce from scratch.  I added a little soy sauce and sriracha for heat.  And what is a BBQ sandwich without coleslaw.  I made mine with shaved green cabbage, shaved Brussels sprouts, green onion, apple cider vinegar, and a little Earth Balance Organic Mindful Mayo.  Super healthy and adds a nice crunch!

Finally, for the fries I love Cascadian Farms Shoe String French Fries made with organic potatoes, canola oil, apple juice concentrate and citric acid.  No artificial flavors or partially-hydrogenated oils.  Just pop them in the oven for 15 minutes and sprinkle with a little sea salt.  

Tonight's dinner was quick, delicious and healthy in terms of fast food and perfect for a once in awhile treat!

Raw Autumn Kale Salad

After three days of overindulging I felt that I needed to eat something healthy and so I made my Raw Autumn Kale Salad.  Super simple and full of nutrients...all the good stuff your body needs to keep healthy through the holidays!

You can add whatever ingredients you like, but I added chopped leafy kale, shredded green cabbage, julienned apples, dried cranberries and almonds.  I tossed the salad with a vinaigrette made of sour oranges, sherry vinegar, maple syrup, minced shallots and grapeseed oil.  Really delicious! 

Thai Braised Tofu with Spicy Peanut Sauce

Thai food is one of my favorite cuisines.  I just love combining the flavors of spicy, sweet, sour and salty together to create a dish.  This dish is simple to prepare and light to enough to eat on a warm summer's evening.

For the tofu I marinated it with lemongrass, ginger, garlic, tamari, lime juice, and sriracha and braised it for a short period of time.  For the rice, I steamed brown basmati and tossed it with cilantro, toasted sesame seeds and lime juice.  To finish the dish, I topped it with a salad of shaved carrots, red bell pepper, green cabbage, green onions and tossed it with a spicy peanut-tamarind dressing.  Finally, I garnished the dish with toasted peanuts, and Thai basil.  

So beautiful and so delicious! 

Summer Melon Fruit Salad

Wow, it has been so long since my last post--four months to be exact!  I've just been really busy working.  I'm a chef at a vegan cafe and I love cooking and being around vegan food everyday!  I am really very fortunate that I get to do something that I love for a living!

Anyway, last year for the 4th of July I made an elaborate spread, but this year since I only have a few days off I wanted to keep it simple.  Hubby and I are just grilling some vegan dogs and I made this really delicious melon salad that I wanted to share with you.  

You can use any type of melons--just make sure that you add all the other ingredients to give it lots of crunch and plenty of spice.  I guarantee that if you take this to your next BBQ, or picnic that people will devour it in no time.  Plus it's really beautiful to look at!

For my salad I used a combination of:  cantaloupe, watermelon, jicama, English cucumber, white corn, jalapeno, mint, lime juice, cayenne pepper and salt and pepper.  Cilantro would be a good addition too.  Just so fresh--I could eat this everyday during the summer months! 

Until my next post--Happy 4th everyone!

 

Kale, Sunflower Sprout and Pepita Salad

I get on these salad kicks where I'll eat the same salad everyday for like a month or so.  I went through my tabbouleh salad stage, my mixed salad stage and now I can't get enough of this kale salad and it's so simple to make. 

I first tasted this salad last year at New Leaf Community Market in Half Moon Bay and knew that I had to make my own version.  You can change up the ingredients and add whatever type of sprouts, nuts/seeds or vinaigrette you like, but I love it just the way it is.  If you want the salad to be raw then don't toast the pumpkin seeds and use Nama Shoyu instead of Bragg's Liquid Aminos.  But the Bragg's gives it a really unique flavor and a little goes a long way!

There really is no recipe to this salad.  I just used raw dino/lacinato green kale and chopped it into small pieces, thinly sliced red onion, sunflower sprouts, toasted pumpkin seeds, the juice of 1 lemon, a couple splashes of Bragg Liquid Aminos, a slight drizzle of extra virgin olive oil, and salt and pepper to taste.

Just a tip...to toast the pumpkin seeds, I always get the pan really hot first, remove it from the heat, add my pumpkin seeds and keep tossing them until they are golden brown.  I then drizzle in a 1/2 tsp olive oil, sea salt, stir to combine and let them cool completely on a plate.  Most people start with a cool pan and then toast their seeds over low heat.  This takes too long and so I always get distracted doing something else and end up burning the entire batch...live and learn.

Also, I purchase my sprouts from Whole Foods from a company called New Native, but I plan to start sprouting my own seeds and using them in my salads and sandwiches.

 

 

Thai Soba Noodle Salad with Teriyaki-Sesame Tofu

I've never been a big fan of plain tofu it has a very synthetic flavor to me.  I can't quite describe it actually, but it almost has a "plastic-like" flavor...not that I've eaten any plastic in my life--at least I hope not...:-)  So I'm always looking at ways to change the flavor, as well as the texture of tofu and I definitely nailed it with this preparation.  Some people love the flavor of tofu and soy milk...me not so much, but I could eat this anytime!

For the tofu preparation, I pressed the tofu to remove any excess moisture, sliced it thinly and marinaded it in a homemade teriyaki sauce made with tamari, mirin, orange juice, agave, and sesame oil.  I then coated the tofu with flour and toasted sesame seeds and pan-seared in a little olive oil until crispy.  I reduced the marinade to a thick glaze and brushed the tofu just before serving.

For the soba noodles, I tossed them lightly in teriyaki sauce and then topped the noodles with a salad of shaved cabbage and carrots.  I finished off the dish with a spicy curry-lime vinaigrette.  Beautiful and delicious!

Pickled Beet Salad with Fennel-Orange Vinaigrette

Growing up my mom always had pickled beets in the back of the refrigerator.  Unfortunately she combined them with eggs in a large jar, but I avoided the eggs and went for the beets.  I always felt that it was a strange combination (pickled beets and eggs), but I guess it was her German upbringing. 

Lately, I can't get enough of beets.  I just love their earthly flavor and vibrant color and they go really well with fennel and orange.  Also, when you pickle them it gives them a nice tang, which compliments their earthiness and brings out their natural sweetness.  This salad is beautiful and can be served any time but is a really nice first course to serve to impress your dinner guests.  Normally, I would make this with both red and golden beets and alternate the beets on the plate, but the market only had red at the time.  Whatever color beets you use, it's still a beautiful salad and absolutely delicious!





     

Roasted Beet, Farro & Kale Salad

My father-in-law's name was Valentine but everyone called him Val for short.  I wonder if he was ever teased as a child for having such a unique name.  And I wonder if he knew that his name came from the Latin word Valentinus, derived from Valens, which means "strong and healthy".  

Most of us go though life without ever giving much consideration to our beating hearts, until one day we wake up with clogged arteries and need a triple by-pass.  But by eating a whole foods, plant-based diet, I know that I'm doing everything I can to diminish the possibility of getting heart disease later in life.  But that doesn't mean that on Valentine's Day I won't enjoy a glass of red wine, or a eat piece of dark chocolate because both contain flavonoids, which are considered to be "heart healthy".  But to balance it out, I'll definitely make sure to eat a healthy salad like my Roasted Beet, Farro & Kale Salad and go for a brisk walk.  Remember, Valentine's Day isn't just for that special person in your life--it's also for you and your "heart" and keeping it "strong and healthy"! 

Ingredients:

1 cup farro, cooked, rinsed and drained well
2 red beets, cooked until tender, peeled and diced
2 golden beets, cooked until tender, peeled and diced
1 fennel bulb, shaved thinly on a mandolin
1/2 cup dried cranberries
1/3 cup toasted walnuts, roughly chopped
1/4 cup thinly sliced red onion
2 cups thinly sliced kale leaves
1-2 tbsp minced basil leaves

Maple-Sherry Vinaigrette:

3 tbsp aged sherry vinegar
Juice of 1 orange
1 tsp Dijon mustard
1 tsp minced garlic
1/2 tsp chipotle powder (optional)
3 tbsp extra virgin olive oil (more or less to taste)
2 tbsp pure maple syrup
Kosher salt and black pepper to taste

Method:

• Add sherry, orange juice, mustard, garlic and chipotle to a blender and blend on high until combined.
• Slowly drizzle in olive oil until emulsified and then blend in maple syrup and salt and pepper to taste.  
• Pour over salad to moisten--you may have extra vinaigrette left over.

 

Roasted Grape Salad with Tarragon Vinaigrette

I just got back from a five-day trip to Portland (love it up there) spending time with family, but I am so behind on my Thanksgiving series that I plan to post a recipe everyday for the next 15 days straight! 

Last week before I left I made a Roasted Grape Salad with Shaved Fennel, Apple, Candied Walnuts with a Tarragon Vinaigrette and it was so delicious that I plan to serve it as my first course for Thanksgiving dinner.  This is a very elegant salad and all the ingredients remind me of California, especially the grapes, the fennel and the wine.  Just perfect for a fall dinner or anytime you want to impress your guests.   

Red Wine Reduction:

2 cups Merlot, Syrah or Ruby Port

2 tbsp agave syrup

Method:

• Add wine and agave to a small sauce pan and cook on medium heat for about 30 minutes until you have a thick syrup that coats the back of a spoon.  Remove from heat and set aside, the syrup will thicken more as it cools.  You want about 1/3 cup reduction when finished.  

Tarragon Vinaigrette:

1/2 tsp minced garlic

1/2 tsp minced shallot

1 tsp Dijon mustard

1 tbsp minced fresh tarragon

1/4 cup champagne or white balsamic vinegar

1/2 cup extra virgin olive oil

Kosher salt and black pepper to taste

Method:

• Mix all ingredients together (except olive oil) in a small bow and whisk in olive oil slowly until emulsified.  I prefer my vinaigrette to be more acidic a 2:1 ratio of oil to vinegar.  If too tart, add in more olive oil to taste. 

Candied Walnuts:

1 cup raw walnuts
1/4 cup powdered sugar
1/8 tsp kosher salt
1/8 tsp cayenne pepper

Method:

• Preheat oven to 350 degrees.
• In a small sauce pan bring 3 cups of water to a boil, add walnuts and blanch for 3 minutes.
• Drain walnuts and toss with powdered sugar, salt and cayenne pepper and stir until nuts are completely coated.
• Cover a sheet pan with a silpat or parchment paper and spread walnuts evenly on the surface.
• Bake for about 10 minutes until walnuts are caramelized, stirring frequently so that they cook evenly.
• Remove from oven and set aside to cool.

Roasted Grapes:

1 lb large red or black seedless grapes
1 tbsp extra virgin oil oil
Kosher salt and black pepper

Method:

• Preheat oven to 450 degrees.
• Toss grapes with olive oil, salt and pepper and roast for about 20-30 minutes until soft and caramelized.
• Remove from oven and set aside to cool before using.

Salad Ingredients:
(Serves 4-6)

Two heads butter/bibb lettuce, chopped into bite sized pieces, washed
1 large organic granny smith apple, core removed, sliced into 2" matchstick slices
1 large fennel bulb, tough outer layer removed, shaved thinly on mandoline
Roasted Grapes
Candied Walnuts
Tarragon Vinaigrette
Kosher salt and black pepper to taste
Red wine reduction/syrup
1 tbsp minced tarragon for garnish

Assembly:

• Place butter/bib lettuce, apple and fennel in a large bowl, season with salt and pepper to taste and drizzle lightly with tarragon vinaigrette and toss to coat.
• Plate salad and garnish with roasted grapes, candied walnuts and drizzle with red wine reduction.  
• Garnish with minced tarragon.

 

Autumn Wild Rice & Toasted Coucsous Salad

This is a great salad to serve at Thanksgiving, especially if you're going to a potluck or need to bring a side dish to a gathering.  The colors and textures are amazing and it can be served at room temperature so it's great for a buffet table.  I dressed this salad with a Pomegranate Vinaigrette using a pomegranate syrup purchased at a Middle Eastern market.  If you can't find pomegranate syrup you can either make your own by reducing unsweetened pomegranate juice, or use another vinaigrette altogether like apple cider or even lemon.

Salad Ingredients:

1 3/4 cups pearl couscous
3/4 cup wild rice
2 cups butternut squash, peeled, diced small and blanched
1 1/2 cups finely chopped kale leaves
1/2 cup dried cranberries
1/2 cup fresh pomegranate seeds
1/4 cup chopped toasted walnuts
1/4 cup toasted pumpkin seeds
2 tbsp chopped minced parsley
Pomegranate Vinaigrette (see below)
Kosher salt and black pepper to taste
2 tsp extra virgin olive oil

Method:

• In a small sauce pan, add wild rice, 1/2 tsp kosher salt and filtered water to cover rice by 5".  Bring to a boil and then reduce heat to medium-low and cook rice for about 40-50 minutes until kernels have softened and are starting to puff open.  You may need to add extra water as rice cooks. 
• Drain rice and rinse under cold water and then drain really well again, using a spoon stirring the rice to make sure most water has drained.
• Place in a bowl and set aside.
• Heat a medium sauce pan on medium heat, add olive oil and couscous and toast until lightly golden brown, stirring constantly.
• Add 1/2 tsp kosher salt and filtered water to cover by 5".
• Bring to a boil, reduce heat to medium-low and simmer for about 10-15 minutes until couscous is tender.
• Drain couscous and rinse under cold water and then drain again really well, using a spoon stirring the couscous to make sure most water has drained.
• Place couscous in the same bowl as the wild rice.
• Fill a small sauce pan with water, add some salt, bring to a boil and add diced butternut squash and cook for about 2 minutes until crisp-tender.  Drain immediately and place in an ice bath to stop cooking.  Drain really well and pat dry on paper towels to remove excess liquid.  Add to the wild rice and couscous mixture.
• Add toasted walnuts, pumpkin seeds, pomegranate seeds, chopped kale leaves and minced parsley and stir to combine.
• Start off by adding a 1/4 cup of the vinaigrette, along with kosher salt and black pepper to taste and stir well to combine.
• Place salad in the refrigerator for about an hour for the flavors to combine and just before serving, add additional vinaigrette and salt and pepper if needed.  As the salad sits, the couscous will absorb the vinaigrette so you may need to add more.

Pomegranate Vinaigrette:

2 tbsp pomegranate syrup (found in Middle Eastern markets)
Juice of 1 lemon
1 tsp ground sumac (found in Middle Eastern markets)
1/2 tsp ground cumin
1/4-1/3 cup extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp black pepper

Method:

• Place ingredients in a bowl and whisk in olive oil.  If too tart, add a little agave syrup or more olive oil if desired.

 





 

Summer Mediterranean Couscous Salad

My neighbor stopped by last night and gave me a bunch of summer squash from his garden...a lot of squash!  I'm not certain what I'm going to do with it all, but I guess zucchini bread, fritters and pickled squash are in my near future.  Too bad that I don't like the taste of squash in my morning juice--I just find it to be too bitter.  In any case, I was very appreciative and will use up every bit of it.  Nothing like fresh produce from an organic garden right next door!

Ingredients:

1 cup Mediterranean or Israeli couscous
2 ears of corn on the cob, shucked, kernels removed from the cob
1 medium zucchini, diced small
1 medium yellow squash, diced small
1 medium Italian green squash, diced small
1 pint cherry tomatoes, sliced
1/3 cup chopped basil leaves, plus more for garnish
1/3 cup toasted pine nuts
Juice of 2 lemons
1-2 tbsp extra virgin olive oil
Bibb or romaine lettuce leaves
Kosher salt and black pepper to taste

Method:

• In a small sauce pan on medium heat, add 1 tsp extra virgin olive, couscous and toast until lightly golden brown, about three minutes, stirring constantly to prevent burning.
• Add 4 cups water and 1/2 tsp salt and cook for about 10-15 minutes until couscous is soft.
• Drain couscous and rinse under cool water and drain again really well.  Place in a medium bowl and chill in the fridge until ready to assemble.
• Shuck corn and cut kernels from the cob and place in a bowl.  You should have about 2 cups corn.
• Dice squash around the same size as the corn kernels and set aside in another bowl.  You should have 3-4 cups diced squash.
• Heat a large saute pan on medium-high heat and add a little bit of olive oil.  Working in batches (you don't want to crowd the pan to avoid steaming) cook squash and corn separately for about 3 minutes or so until lightly charred, adding more olive oil when needed.  You don't want to overcook the vegetables, they should be crisp-tender.
• Once cooked, place vegetables on a sheet tray to cool.
• Slice tomatoes in half or quarter depending on size and add to couscous.
• Next add in zucchini, corn, chopped basil, toasted pine nuts and stir to combine.
• Season with lemon juice, salt and black pepper to taste and chill in the fridge for at least an hour before serving.  Check seasoning again before serving.
• Serve on a bed of lettuce, sliced heirloom tomatoes, or as a side dish to your favorite entree.

 

My Favorite Everyday Salad

I love holiday weekends, but it seems that all I do is eat in excess and some of the food is not always healthy.  So it's nice to get back to my regular routine of juicing in the morning and eating a big healthy salad for lunch.  I pretty much eat this salad, or a combination thereof everyday.  For awhile I was stuck on eating tabouleh with hummus, but then I started adding fried pita chips to the mix and decided that eating a salad with a rainbow of colors is a much better choice.

My salad always consists of spinach, carrots, red cabbage, beets, zucchini, broccoli and quinoa.  I sometimes add baked tofu, regular tofu, edamame, kidney beans, garbanzo beans, or nuts and seeds for additional protein.  For the dressing, I usually whip up a quick ginger-soy, lemon-tahini or balsamic vinaigrette.  I prep all of my ingredients on Sunday and place them in sealed containers in the fridge.  Makes it so easy to pack your lunch and go knowing that you're going to eat something healthy and delicious during the day.  I just love it!

 

Oil Free Ginger-Soy Dressing:

1/4 cup tahini sauce (I like Trader Joe's brand)

2 tbsp Bragg Liquid Aminos, or Tamari, Nama Shoyu

1/2 tsp grated ginger root

2 tsp black sesame seeds

Several dashes of red hot pepper sauce

Black pepper to taste

1/4 cup filtered water (more or less for desired consistency)

Method:

• Whisk all ingredients together in a bowl and chill until ready to use.

 

Jicama Dill "Potato" Salad

If you're looking for something a little different to serve at your BBQ this weekend, why not make a raw Jicama-Dill "Potato" Salad with Avocado-Dill Aioli.  It's very refreshing served cold, almost like watermelon and has great texture.  The avocado-aioli is also easy to make but takes a little bit of planning because you need to soak the raw cashews for at least four hours before blending.  I served this with rosemary and garlic marinated slow-roasted, open-faced portobello sandwiches (no bread) with sliced heirloom tomatoes, bib lettuce and sliced avocado.  Just delicious!

Avocado Aioli:

1 cup raw cashews, soaked in filtered water for about four hours, drained
1 small avocado, peeled and chopped
1/2 tsp dry mustard
1 tbsp minced capers
1 tbsp chopped fresh dill
1 tbsp white wine vinegar
Juice of 1-2 lemons
1 cup filtered water (to thin to desired consistency)
2 tbsp first cold pressed extra virgin olive oil
1-2 tsp sea salt
1/4 tsp black pepper

Method:

• Drain cashews and place in a food processor along with chopped avocado, mustard, capers, pickles and the juice of 1 lemon.  Process until smooth scraping down the sides.
• With the motor running, slowly add water to desired consistency and drizzle in olive oil.  Season with salt and pepper to taste and more lemon juice if desired.
• Chill for at least two hours for flavors to combine.

Salad Ingredients:

1 2 lb jicama peeled and diced into 1" cubes
1 cup finely diced celery
3/4 cup finely diced dill pickle
1/2 cup finely diced red onion
1/4 cup minced capers
1/4 cup finely minced fresh dill
Avocado-aioli added to desired consistency
1/2 tsp celery seed
Sea salt and freshly ground black pepper to taste
Fresh lemon juice to taste

Method:

• In a large bowl, mix all ingredients together adding in enough avocado-aioli for a creamy texture and chill for about three hours for flavors to combine.
• Garnish with additional dill leaves and lemon wedges if desired.