Appetite For Reduction Part 2

12 ounces extra-firm silken tofu (the vacuum-packed kind, such 12 ounces extra-firm silken tofu (the vacuum-packed kind, such as Mori-Nu), cut into 1-inch cubes 2 tablespoons reduced-fat vegan mayonaisse cup water 2 tablespoons vegetable broth powder teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion flakes 2 tablespoons apple cider vinegar 1 teaspoon light agave nectar Pinch of freshly ground black pepper cup lightly packed fresh dill, or 1 teaspoon dried First we're going to blanch the tofu, but don't be deterred by a little stovetop action. It will take only a few minutes and you can gather everything else while the water is coming to a boil. This step is important because it takes away the "beany" taste a.s.sociated with blended tofu.

Bring a small pot of water to a boil, just enough to submerge the tofu in. When boiling, add the tofu and cover. Lower the heat to a simmer and let cook for 2 minutes. Drain into a colander and run under cold water for 30 seconds or so, just to cool it down a bit.

NOTE NOTE This dressing is thick, and it thickens even more as it chills. If you prefer a thinner dressing, just dilute with tablespoonfuls of unsweetened nondairy milk. You may have to adjust the seasonings a bit so that the flavor is not diluted, but that shouldn't be a big deal. This dressing is thick, and it thickens even more as it chills. If you prefer a thinner dressing, just dilute with tablespoonfuls of unsweetened nondairy milk. You may have to adjust the seasonings a bit so that the flavor is not diluted, but that shouldn't be a big deal.

In a food processor or blender, combine the tofu, mayo, and water. Blend until smooth, sc.r.a.ping down the sides with a rubber spatula to make sure you get everything.

Add the remaining ingredients, except for the dill if you're using fresh, and blend until smooth. Taste for salt. Add the fresh dill and pulse until it's just tiny flecks of green in the dressing.

Transfer the dressing to a container, cover tightly, and chill until ready to use. It tastes even better after it's chilled a few hours. Keeps well for about 3 days.

INGREDIENT SCAVENGER HUNT INGREDIENT SCAVENGER HUNT A few words about the ingredients: If reduced-fat Vegenaise is not available to you, you can use full-fat vegan mayo; just try 1 tablespoon plus 1 teaspoon at first and see if that does the trick for you. It's diluted enough in this dressing that even if you need 2 tablespoons, it should still fit into your food budget. I even tried it with I tablespoon of grapeseed oil instead, and it was good, but the Vegenaise makes it great. As for the broth powder, it really does great things for the texture so I decided to use it. Some brands I like are Vogue VegeBase and Frontier veg broth or nonchicken broth powder. A few words about the ingredients: If reduced-fat Vegenaise is not available to you, you can use full-fat vegan mayo; just try 1 tablespoon plus 1 teaspoon at first and see if that does the trick for you. It's diluted enough in this dressing that even if you need 2 tablespoons, it should still fit into your food budget. I even tried it with I tablespoon of grapeseed oil instead, and it was good, but the Vegenaise makes it great. As for the broth powder, it really does great things for the texture so I decided to use it. Some brands I like are Vogue VegeBase and Frontier veg broth or nonchicken broth powder.

Quinoa Salad with Black Beans & Toasted c.u.min Seeds SERVES 4 * ACTIVE TIME: 15 MINUTES * TOTAL TIME: 15 MINUTES IF QUINOA IS PREPPED, OTHERWISE 45 MINUTES [image]

PER SERVING ( RECIPE): ( RECIPE):.

Calories: 230 Calories from fat: 30 Total fat: 3 g Saturated fat: 0 g Trans fat: 0 g Fiber: 11 g Protein: 12 g Cholesterol: 0 mg Sodium: 110 mg Vitamin A: 15% Vitamin C: 30% Calcium: 10% Iron: 20% I can't get enough of quinoa salad during the summer. As I keep mentioning, when you have cooked quinoa in the fridge to use as your heart desires, that makes throwing together salads like this a snap. The toasted c.u.min seeds bring a delicate smokiness to the salad, and the flavor seeps into the tomatoes and flavors everything. As with most grain salads, the longer you let it sit, the more the flavor will develop, making this salad an "even better the next day" kind of thing. Use red quinoa for the prettiest results. can't get enough of quinoa salad during the summer. As I keep mentioning, when you have cooked quinoa in the fridge to use as your heart desires, that makes throwing together salads like this a snap. The toasted c.u.min seeds bring a delicate smokiness to the salad, and the flavor seeps into the tomatoes and flavors everything. As with most grain salads, the longer you let it sit, the more the flavor will develop, making this salad an "even better the next day" kind of thing. Use red quinoa for the prettiest results.

2 cups cooked quinoa (page 76 ) 2 cups cooked quinoa (page 76 ) teaspoon salt 2 teaspoons c.u.min seeds 1 cup finely diced plum tomatoes (about 4) 3 tablespoons freshly squeezed lime juice (3 to 4 limes) 2 teaspoons light agave nectar 1 teaspoon grapeseed oil 1 (15-ounce) can black beans, drained and rinsed 1 cup finely chopped scallions Mixed greens, for serving TIPS TIPS For a fun presentation, pack a teacup with salad. Gently turn over the cup onto the plate and lift to unmold. Marvel at the fanciness. For a fun presentation, pack a teacup with salad. Gently turn over the cup onto the plate and lift to unmold. Marvel at the fanciness. Toasting c.u.min seeds is a wonderful way to bring out their deep, smoky flavor. Once you try this method you might fall in love and find yourself adding toasted c.u.min seeds to soups, chilis, and everything but your morning coffee Toasting c.u.min seeds is a wonderful way to bring out their deep, smoky flavor. Once you try this method you might fall in love and find yourself adding toasted c.u.min seeds to soups, chilis, and everything but your morning coffee.

Place the quinoa in a large mixing bowl, if it isn't already cooling in one.

To toast the c.u.min seeds, preheat an 8-inch pan over low heat. Place the c.u.min seeds in the dry pan and toss often for about 5 minutes. Immediately transfer to a medium-size mixing bowl.

Add the tomatoes, lime juice, agave, and grapeseed oil to the mixing bowl and mix well. When the quinoa has cooled, mix it in. Fold in the beans and scallions. Taste for salt. You can serve immediately or let sit for a bit for the flavors to meld. Serve over the greens.

[image]

Pad Thai Salad SERVES 4 * ACTIVE TIME: 15 MINUTES * TOTAL TIME: 15 MINUTES [image]

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE).

PER SERVING PER SERVING ( RECIPE): ( RECIPE):.

Calories: 210 Calories from fat: 90 Total fat: 9.5 g Saturated fat: 1.5 g Trans fat: 0 g Total carb: 26 g Fiber: 7 g Sugars: 12 g Protein: 10 g Cholesterol: 0 mg Sodium: 570 mg Vitamin A: 220% Vitamin C: 80% Calcium: 15% Iron: 15% You could eat Pad Thai for dinner every night of the week, and it would be delicious but way too greasy! This salad borrows all of the Pad Thai flavors-sweet, sour, hot and salty-and gives you something to satisfy the Pad Thai urge that you actually could could eat every night of the week. If you'd like to bulk it up, eat every night of the week. If you'd like to bulk it up, Red Thai Tofu Red Thai Tofu (page 149) makes a natural choice. (page 149) makes a natural choice.

8 cups chopped romaine lettuce 8 cups chopped romaine lettuce 4 cups bean sprouts 1 small red onion, sliced thinly 1 medium-size carrot, peeled and grated 1 recipe Peanut-Lime Dragon Dressing Peanut-Lime Dragon Dressing (recipe follows) (recipe follows) cup roasted peanuts cup lightly packed fresh cilantro (stem and leaves) Lime wedges, for serving In a large mixing bowl, toss together the lettuce, sprouts, red onion, and carrot. Add the dressing and toss to coat. Distribute the salad among four bowls. There will be dressing left over because it is fairly thin; distribute the remaining dressing among the bowls. Garnish with the roasted peanuts and cilantro, and serve with the lime wedges.

NUTRITION TIP NUTRITION TIP This salad has peanuts and peanuts have fat. But as mentioned elsewhere in the book, do allow some fat into your plan. Fats help you feel full and satisfied. The protein and fiber of the nuts and bean sprouts help, too. At only 210 calories per serving, the nutrient-to-calorie ratio of this salad is still fantastic, especially considering that most cold peanut salads contain about five times the fat and calories of this one. You don't want to live a life without peanuts! (Unless you're allergic, of course, but if you are, you probably aren't reading this.) This salad has peanuts and peanuts have fat. But as mentioned elsewhere in the book, do allow some fat into your plan. Fats help you feel full and satisfied. The protein and fiber of the nuts and bean sprouts help, too. At only 210 calories per serving, the nutrient-to-calorie ratio of this salad is still fantastic, especially considering that most cold peanut salads contain about five times the fat and calories of this one. You don't want to live a life without peanuts! (Unless you're allergic, of course, but if you are, you probably aren't reading this.) Peanut-Lime Dragon Dressing SERVES 4 * ACTIVE TIME: 5 MINUTES * TOTAL TIME: 5 MINUTES [image]

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE).

PER SERVING PER SERVING (ABOUT CUP): (ABOUT CUP):.

Calories: 70 Calories from fat: 40 Total fat: 4.5 g Saturated fat: 0.5 g Trans fat: 0 g Total carb: 7 g Fiber: 2 g Sugars: 1 g Protein: 3 g Cholesterol: 0 mg Sodium: 540 mg Vitamin A: 0% Vitamin C: 10% Calcium: 6% Iron: 4% Peanut and lime loooove each other, and who am I to keep them apart? Sriracha brings the heat and ties the flavors together and turns you into a fire-breathing dragon! Half the peanuts are blended into the dressing, and the other half of them are left choppy. This extends the peanutty flavor and adds some texture, without having to add a bunch more fat and calories.

cup roasted peanuts cup roasted peanuts 2 tablespoons chopped shallot cup freshly squeezed lime juice cup water 2 tablespoons agave nectar 2 tablespoons soy sauce 1 teaspoon Sriracha, or more if you like it hot Pulse 2 tablespoons of the peanuts and all of the shallot in the food processor, just to chop everything up. Add the lime juice, water, agave, soy sauce, and Sriracha, and blend until very smooth. Use a rubber spatula to sc.r.a.pe down the sides a few times. Now add the remaining 2 tablespoons of peanuts and pulse for a bit. These shouldn't be blended smooth, just chopped up small. The dressing will be fairly thin. Adjust the seasonings to your liking. Keep refrigerated in a tightly sealed container until ready to use, up to 5 days.

Warm Mushroom Salad with Cranberries SERVES 4 * ACTIVE TIME: 20 MINUTES * TOTALTIME: 20 MINUTES [image]

PER SERVING ( RECIPE): ( RECIPE):.

Calories: 150 Calories from fat: 45 Total fat: 5 g Saturated fat: 0.5 g Trans fat: 0 g Total carb: 25 g Fiber: 2 g Sugars: 12 g Protein: 5 g Cholesterol: 0 mg Sodium: 350 mg Vitamin A: 160% Vitamin C: 80% Calcium: 6% Iron: 20% Inspired by one of my favorite restaurants, New York City's Candle Cafe, this recipe will really give you that accomplished gourmet feeling with hardly any work at all. Earthy mushrooms are gently sauteed, then placed atop delicately flavored mache greens, tossed in a creamy horseradish dressing, and studded with sweet, dried cranberries. Simple ingredients that deliver flavors that can only be described as exquisite exquisite, if you're the type to use the word exquisite exquisite. This would be an excellent Thanksgiving salad and doesn't taste at all low fat, so don't be afraid to serve it to a crowd. It would also be great to serve on a soup-and-salad kind of night.

1 teaspoon olive oil 1 teaspoon olive oil 2 cloves garlic, minced pound chanterelle mushrooms, sliced inch thick (see note) teaspoon salt teaspoon dried thyme Freshly ground black pepper 16 ounces mache greens cup dried sweetened cranberries 1 recipe Creamy Horseradish Dressing Creamy Horseradish Dressing (recipe follows) (recipe follows) INGREDIENT SCAVENGER HUNT INGREDIENT SCAVENGER HUNT Mache greens can be hard to find if your supermarket doesn't happen to have a well-stocked gourmet-type yuppie produce aisle. Mache is also known as "lamb's lettuce." I've never actually seen it labeled that, but it's worth mentioning because it's so cute. If you can't find it, a combination of arugula and green leaf lettuces tastes fantastic, too. Also, just so you don't embarra.s.s yourself in the produce aisle, it's p.r.o.nounced "mash." Mache greens can be hard to find if your supermarket doesn't happen to have a well-stocked gourmet-type yuppie produce aisle. Mache is also known as "lamb's lettuce." I've never actually seen it labeled that, but it's worth mentioning because it's so cute. If you can't find it, a combination of arugula and green leaf lettuces tastes fantastic, too. Also, just so you don't embarra.s.s yourself in the produce aisle, it's p.r.o.nounced "mash."

Preheat a large pan over medium heat. Saute the garlic in oil for about 30 seconds, then add the mushrooms, salt, pepper, thyme, and a splash of water. Cover the pan to make some of the moisture release from the mushrooms, about 3 minutes. Remove the cover and saute for about 5 more minutes, flipping often, until the mushrooms are tender.

TIP TIP Prepare the dressing first, and don't bother washing the pan after sauteing for that recipe. Instead, immediate begin sauteeing the mushrooms for the salad Prepare the dressing first, and don't bother washing the pan after sauteing for that recipe. Instead, immediate begin sauteeing the mushrooms for the salad.

Remove from the heat.

In a large mixing bowl, toss together the greens and cranberries. Drizzle in the dressing and use tongs to coat thoroughly. Divide among four plates and top with the warm mushrooms. Serve immediately.

Creamy Horseradish Dressing SERVES 4 * ACTIVE TIME: 15 MINUTES * TOTAL TIME: 15 MINUTES [image]

PER SERVING (2 TABLESPOONS): (2 TABLESPOONS):.

Calories: 50 Calories from fat: 30 Total fat: 3 g Saturated fat: 0.5 g Trans fat: 0 g Total carb: 5 g Fiber: 0 g Sugars: 2 g Protein: 1 g Cholesterol: 0 mg Sodium: 190 mg Vitamin A: 2% Vitamin C: 4% Calcium: 0% Iron: 2% I'm always looking for ways to use ajar of horseradish, and I'm always looking for ways to punch up the flavor in my dressings. What a convenient coincidence! Sauteeing the shallots for this dressing adds to the creaminess that the cashews bring.

1 teaspoon olive oil 1 teaspoon olive oil cup shallot, chopped finely 1 clove garlic, minced 2 tablespoons raw cashew pieces (see tip about soaked cashews, page 38) 4 teaspoons prepared horseradish 2 tablespoons water 1 teaspoon Dijon mustard Freshly ground black pepper teaspoon salt 1 tablespoon white balsamic vinegar (sub regular balsamic if you need to) Preheat a small pan over medium heat. Saute the shallot and garlic in the oil for about 3 minutes, until the shallot is translucent.

In the meantime, pulse the cashews in a food processor, just to chop them. Add the cooked shallot and garlic, and all of the remaining ingredients. Blend until smooth, sc.r.a.ping down the sides with a rubber spatula occasionally, to make sure you get everything. It may take 5 minutes or so to get it entirely smooth.

Keep the dressing refrigerated in a tightly sealed container until it's ready to use, for up to 5 days.

INGREDIENT SCAVENGER HUNT INGREDIENT SCAVENGER HUNT I love chanterelles in this because of their woodsy flavor and meaty texture. Problem is, they can be very hard to find out of season (or in season!). I would suggest any kind of fancy, wild mushroom such as maitake or trumpet. If you can't find those, either, then a thinly sliced portobello will totally suffice. I love chanterelles in this because of their woodsy flavor and meaty texture. Problem is, they can be very hard to find out of season (or in season!). I would suggest any kind of fancy, wild mushroom such as maitake or trumpet. If you can't find those, either, then a thinly sliced portobello will totally suffice.

Cool Slaw SERVES 6 * ACTIVE TIME: 10 MINUTES * TOTAL TIME: 1 HOUR [image]

PER SERVING ( RECIPE): ( RECIPE): Calories: 60 Calories from fat: 25 Total fat: 2.5 g Saturated fat: 0 g Trans fat: 0 g Total carb: 7 g Fiber: 2 g Sugars: 3 g Protein: 2 g Cholesterol: 0 mg Sodium: 240 mg Vitamin A: 40% Vitamin C: 50% Calcium: 4% Iron: 4% You know the phrase, "Cool as a cashew?" Of course you don't, I just made it up. But after tasting this recipe, you'll see why! A small handful of cashews make this coleslaw your coolest, creamiest, bestest friend. It's perfect to serve with BBQ or to cool down your Buffalo Tempeh Buffalo Tempeh (page 161). (page 161).

DRESSING: DRESSING:.

cup cashew pieces 2 tablespoons chopped white onion cup water 5 teaspoons apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon agave nectar teaspoon salt Freshly ground black pepper 1 (14-ounce) bag coleslaw mix TIPS TIPS If you've got time, soak the cashews in water for at least an hour or up to overnight. Drain the water and proceed with recipe. The soaking will make the cashews much easier to blend into smooth, creamy oblivion. If you've got time, soak the cashews in water for at least an hour or up to overnight. Drain the water and proceed with recipe. The soaking will make the cashews much easier to blend into smooth, creamy oblivion. The coleslaw will take to the dressing much faster if you let it wilt a bit beforehand. If you've got the time, just leave the coleslaw mix out at room temperature for a few hours before preparing the salad. The coleslaw will take to the dressing much faster if you let it wilt a bit beforehand. If you've got the time, just leave the coleslaw mix out at room temperature for a few hours before preparing the salad.

To make the dressing, place all its ingredients in a food processor. Blend for at least 5 minutes, using a rubber spatula to sc.r.a.pe down the sides often, until completely smooth. It's really important that you blend for the full time, otherwise your dressing may be grainy.

Pour the coleslaw mix into a mixing bowl. Add the dressing and mix well. Let it sit for at least 45 minutes, to get the cabbage nice and wilted so that it will absorb the dressing. Stir occasionally. Taste for salt and chill until ready to serve.

Wild Rice Salad with Oranges & Roasted Beets SERVES 4 * ACTIVE TIME: 15 MINUTES * TOTAL TIME: 15 MINUTES ONCE ALL INGREDIENTS ARE PREPARED, BUT MORE LIKE 2 HOURS IF NOT [image]

PER SERVING ( RECIPE): ( RECIPE):.

Calories: 230 Calories from fat: 50 Total fat: 6 g Saturated fat: 1 g Trans fat: 0 g Total carb: 40 g Fiber: 7 g Sugars: 16 g Protein: 7 g Cholesterol: 0 mg Sodium: 190 mg Vitamin A: 25% Vitamin C: 80% Calcium: 6% Iron: 10% This is a salad I enjoy a lot during the winter months, when beets are still abundant and citrus, although imported, is in season. This recipe is a cooking lesson unto itself-you'll learn a quick and yummy way to prepare roasted beets with no oil, how to create beautiful gems of orange segments, and how to toast sesame seeds. Making it once will give you a few skills that will last a lifetime and you will never have to read the recipe again.

1 navel orange 1 navel orange 2 tablespoons sesame seeds 1 recipe Orange-Sesame Vinaigrette Orange-Sesame Vinaigrette (recipe follows) (recipe follows) 2 cups cooked wild rice, cooled cup dried currants 2 cups red leaf lettuce, torn into bite-size pieces 1 pound Tinfoil Beets Tinfoil Beets (see box, page 40), cooled (see box, page 40), cooled First, prepare the orange segments. Slice a thin layer off the top and bottom of the orange, then place the orange right side up on the cutting board and simply slice the peel downward, using a chef's knife and following the natural curve of the orange. A little of the white part (called the pith) is okay; just try to get as much orange as you can. Then slice the orange widthwise and cut each piece into -inch segments.

INGREDIENT SCAVENGER HUNT INGREDIENT SCAVENGER HUNT Wild rice has an alluring earthy flavor, but the price can be not so alluring. If your budget isn't feeling wild about it, go for a wild rice blend instead. That's got some long-grain brown rice thrown into the mix, but you still get that wild rice taste, texture, and color Wild rice has an alluring earthy flavor, but the price can be not so alluring. If your budget isn't feeling wild about it, go for a wild rice blend instead. That's got some long-grain brown rice thrown into the mix, but you still get that wild rice taste, texture, and color. TIP TIP For time management purposes, prepare the beets and the quinoa the night before or a few hours before so they have ample time to cool. But if you want to make everything on the same night, it actually tastes pretty good warm, too. But the key word is warm, not hot For time management purposes, prepare the beets and the quinoa the night before or a few hours before so they have ample time to cool. But if you want to make everything on the same night, it actually tastes pretty good warm, too. But the key word is warm, not hot.

Then toast the sesame seeds. Preheat a small, heavy-bottomed pan over medium-low heat. Place the sesame seeds in the pan and stir often for about 2 minutes. They should be toasting by then (if not, then raise the heat). Use a spatula to toss continuously for another minute or so, until they are varying shades of toasty brown. Remove from the pan ASAP to prevent burning.

Pour the dressing into a large mixing bowl. Add the wild rice, currants, and lettuce. Using tongs, toss to coat. Add the orange segments and sesame seeds, and toss again. Last, fold in the beets. Serve.

Tinfoil Beets Tinfoil Beets Unwrapping a tinfoil beet is a lot like unwrapping a present. Well, maybe not really, because you know exactly what's going to be in there, but it's still somehow such an exciting surprise. Roasting brings out the beet's sweet flavor, so they're like precious rubies in a candy box when ready to eat. I usually do two pounds at a time on a weeknight or Sunday afternoon, and use some of them that evening as a side dish with whatever I'm eating. Then I refrigerate the rest and use them in salads or just for a quick snack throughout the week. Unwrapping a tinfoil beet is a lot like unwrapping a present. Well, maybe not really, because you know exactly what's going to be in there, but it's still somehow such an exciting surprise. Roasting brings out the beet's sweet flavor, so they're like precious rubies in a candy box when ready to eat. I usually do two pounds at a time on a weeknight or Sunday afternoon, and use some of them that evening as a side dish with whatever I'm eating. Then I refrigerate the rest and use them in salads or just for a quick snack throughout the week. The cooking method and time really varies depending on the size of the beets you're using. If using small beets, say golf ball size, and they are very fresh, then don't bother to peel them first. Just slice in half, wrap in foil, and roast. And remember to save the beet greens to saute with some olive oil and garlic. But if using those big honkers of a beet that you're more likely to find come January and February, then it's a little different. Peel them and then slice top down into segments (like orange slices) that are about inch thick at their widest. If a beet is especially big-say, softball size-then I sometimes will slice widthwise, too. Then, keeping all the slices together in a neat package, place on tinfoil and wrap so that you can easily unfold it from the top. The cooking method and time really varies depending on the size of the beets you're using. If using small beets, say golf ball size, and they are very fresh, then don't bother to peel them first. Just slice in half, wrap in foil, and roast. And remember to save the beet greens to saute with some olive oil and garlic. But if using those big honkers of a beet that you're more likely to find come January and February, then it's a little different. Peel them and then slice top down into segments (like orange slices) that are about inch thick at their widest. If a beet is especially big-say, softball size-then I sometimes will slice widthwise, too. Then, keeping all the slices together in a neat package, place on tinfoil and wrap so that you can easily unfold it from the top. Roasting times will vary, but I do at least an hour at 425F. They're ready when pierced easily with a fork. Be careful when handling, because there will be a lot of red beet juice just dying to drizzle out and stain your countertops. Although maybe that could look cool. Roasting times will vary, but I do at least an hour at 425F. They're ready when pierced easily with a fork. Be careful when handling, because there will be a lot of red beet juice just dying to drizzle out and stain your countertops. Although maybe that could look cool.

Orange-Sesame Vinaigrette SERVES 4 * ACTIVE TIME: 10 MINUTES * TOTAL TIME: 10 MINUTES [image]

PER SERVING (ABOUT CUP): (ABOUT CUP):.

Calories: 50 Calories from fat: 30 Total fat: 3.5 g Saturated fat: 0 g Trans fat: 0 g Total carb: 5 g Fiber: 0 g Sugars: 4 g Protein: 0 g Cholesterol: 0 mg Sodium: 100 mg Vitamin A: 0% Vitamin C: 40% Calcium: 0% This dressing is heavenly; fruity, toasty, spicy, and tangy. Toasted sesame oil is kind of a G.o.dsend for dressings because it has so much flavor and a little goes a long way.

cup freshly squeezed orange juice (2 to 3 navel oranges) cup freshly squeezed orange juice (2 to 3 navel oranges) 2 tablespoons red wine vinegar 1 tablespoon toasted sesame oil teaspoon salt 1 teaspoon hot chili sauce, such as Sriracha 1 teaspoon Microplaned or finely minced fresh ginger Vigorously mix together all the ingredients. Just mix them right into a measuring cup so as not to use too many dishes. If you're using the dressing for a grain salad, you can also mix it directly into the large mixing bowl that you will use to prepare your salad. Keep refrigerated in a tightly sealed container until ready to use.

INGREDIENT SCAVENGER HUNT INGREDIENT SCAVENGER HUNT Make sure your sesame oil is labeled "toasted sesame oil." Toasting the seeds brings out a lot of bold flavor, where regular sesame oil might just fall flat. It's usually found in the oil section of the supermarket, although sometimes it can be found in the Asian aisle. Make sure your sesame oil is labeled "toasted sesame oil." Toasting the seeds brings out a lot of bold flavor, where regular sesame oil might just fall flat. It's usually found in the oil section of the supermarket, although sometimes it can be found in the Asian aisle.

Caesar Salad with Eggplant Bacon SERVES 4 * ACTIVE TIME: 20 MINUTES * TOTAL TIME: 30 MINUTES [image]

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE).

PER SERVING PER SERVING ( RECIPE): ( RECIPE):.

Calories: 100 Calories from fat: 45 Total fat: 5 g Saturated fat: 1 g Trans fat: 0 g Total carb: 12 g Fiber: 5 g Sugars: 3 g Protein: 4 g Cholesterol: 0 mg Sodium: 840 mg Vitamin A: 170% Vitamin C: 45% Briny Caesar dressing meets smoky eggplant slices in this spin on the cla.s.sic Caesar. I love all the texture going on, with the crunchy fresh romaine, creamy dressing, and the eggplant bacon-crisp in some places, chewy in others. To make this into more of an entree salad, add some of Basic Baked Tofu Basic Baked Tofu (page 144) or a handful of chickpeas. (page 144) or a handful of chickpeas.

EGGPLANT BACON: EGGPLANT BACON:.

pound eggplant 2 tablespoons soy sauce teaspoon liquid smoke SALAD: 8 cups chopped romaine lettuce 8 cups chopped romaine lettuce 1 recipe Caesar Chavez Dressing Caesar Chavez Dressing (recipe follows) (recipe follows) Preheat the oven to 425F. Cover a large baking sheet with parchment paper.

Prep the eggplants while the oven is preheating. I slice them into half-moons because it's the easiest shape to slice consistently. Aim for eggplants that are around 4 inches in diameter at their widest. Cut off the stem and the bottom, then cut the eggplant in half lengthwise. Lay the eggplants halves cut side down, and cut into about -inch-thick slices. Don't worry if your slices are a bit irregular; that just adds to the texture, which should be varied between tender and chewy to smoky and crisp. What we're going to do is bake them at a high temperature with just a bit of nonstick cooking spray, then let them cool, then give them smoky salty flavor and reheat.

Place the eggplant strips in a single layer on the parchment paper. Spray lightly with cooking spray. Place in the oven and bake for about 8 minutes, keeping a close eye.

Remove the pan from the oven and flip the eggplant slices. They should be browning already, and if any are slightly burnt, don't worry. Just transfer them to a plate to let cool. Return the remaining slices to the oven for about 3 minutes.

Remove from the oven. The eggplant should be dark brown to burnt in some places, and yellowish white and tender in others. Transfer to a plate to let cool.

Lower the oven temperature to 350F. When the eggplant is cool enough to handle, mix the soy sauce and liquid smoke together in a bowl. Dip the eggplant slices into the mixture and return them to the baking sheet. Bake for about 3 more minutes, until heated through. Serve within the next few hours.

a.s.semble the salad: Pour the dressing into a large mixing bowl. Add the lettuce in batches, using tongs to coat the lettuce after each addition. When all the lettuce is coated, transfer to bowls and top with eggplant bacon.

Caesar Chavez Dressing SERVES 4 * ACTIVE TIME: 5 MINUTES * TOTAL TIME: 5 MINUTES [image]

PER SERVING (ABOUT 3 (ABOUT 3.

TABLESPOONS):.

Calories: 60 Calories from fat: 40 Total fat: 4.5 g Saturated fat: 0.5 g Trans fat: 0 g Total carb: 5 g Fiber: <1 g="" sugars:=""><1 g="" protein:="" 2="" g="" cholesterol:="" 0="" mg="" sodium:="" 330="" mg="" vitamin="" a:="" 0%="" vitamin="" c:="" 6%="" calcium:="" 0%="" iron:="" 4%="" i="" am="" tempted="" to="" call="" this="" tamishew="" dressing,="" for="" the="" tahini,="" miso,="" and="" cashew="" in="" it,="" but="" i="" will="" spare="" you="" the="" cutesy="" t.i.tle="" this="" time.="" but="" i="" won't="" spare="" you="" lots="" of="" flavor="" with="" a="" hint="" of="" brininess="" from="" the="" capers.="" am="" tempted="" to="" call="" this="" tamishew="" dressing,="" for="" the="" tahini,="" miso,="" and="" cashew="" in="" it,="" but="" i="" will="" spare="" you="" the="" cutesy="" t.i.tle="" this="" time.="" but="" i="" won't="" spare="" you="" lots="" of="" flavor="" with="" a="" hint="" of="" brininess="" from="" the="">

2 tablespoons chopped shallot 2 tablespoons chopped shallot 2 tablespoons cashew pieces 1 tablespoon tahini 1 tablespoon miso cup water 2 tablespoons freshly squeezed lemon juice 1 teaspoon Dijon mustard 1 tablespoon capers with brine teaspoon salt Freshly ground black pepper Place everything in a food processor and blend for at least 5 minutes, using a rubber spatula to sc.r.a.pe down the sides often, until completely smooth. It's really important that you blend for the full time, otherwise your dressing may be grainy. Taste for salt. Keep refrigerated in a tightly sealed container until ready to use.

[image]

Vietnamese Rice Noodle Salad with Grilled Tofu SERVES 6 * ACTIVE TIME: 30 MINUTES * TOTAL TIME: 40 MINUTES [image]

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE).

PER SERVING PER SERVING ( RECIPE): ( RECIPE): Calories: 260 Calories from fat: 60 Total fat: 7 g Saturated fat: 1 g Trans fat: 0 g Fiber: 4 g Protein: 10 g Cholesterol: 0 mg Sodium: 630 mg Vitamin A: 8% Vitamin C: 25% Calcium: 20% Iron: 15% If cool and refreshing is how you like your salads, then this Vietnamese-inspired salad might be your true calling. Silky rice noodles, cool cuc.u.mbers, and refreshing mint are spiced up with some chili garlic sauce. I liked it best served with extra lime wedges and extra chili garlic sauce that you can spoon on to your liking. The grilled tofu is simply marinated in a little of the dressing to give it a little something. It's all sprinkled with a gremolata of peanut, mint, and lime for added flavor and texture. The directions look crazy long just because there are a few things going on, but it's not complicated.

DRESSING: DRESSING: cup warm water cup warm water 3 tablespoons agave nectar 3 tablespoons chili garlic sauce 1 tablespoon soy sauce cup freshly squeezed lime juice (about 2 limes, depending how juicy your limes are) teaspoon salt SALAD: 12 ounces extra-firm tofu 12 ounces extra-firm tofu 2 teaspoons soy sauce 1 (8-ounce) package thin rice noodles (vermicelli) 1 medium-size cuc.u.mber, in thinly sliced half-moons (1 heaping cup, or 6 ounces) 1 small red onion, sliced thinly 4 ounces string beans, sliced into 1-inch pieces (about 1 cup) 2 cups mixed greens cup thinly sliced mint leaves PEANUT-MINT GREMOLATA: cup peanuts, chopped very well cup peanuts, chopped very well 3 tablespoons finely chopped mint Zest of lime To make the dressing, mix all its ingredients together and stir vigorously. Set aside.

Slice the tofu into eight equal pieces widthwise, then slice those rectangles corner to corner to form long triangles. Place in a single layer on a large plate and pour 6 tablespoons of the dressing over the slices. Also drizzle with 2 teaspoons of soy sauce. Let marinate, flipping occasionally, while you prepare everything else.

Cook the rice noodles according to the package directions. Usually they say to boil water, turn off the heat, and soak the noodles for about 8 minutes.

Once cooked, drain in a colander and run the noodles under cold water for about a minute until they are fully cooled. Set aside to drain while you finish prepping everything.

Mix all of the vegetables and the mint leaves into the noodles. Just use your hands-it's messy, but the best way I found to incorporate everything. Mix the dressing into the noodles and toss to coat. Refrigerate while you prepare everything else.

Combine the gremolata ingredients in a small bowl.

Now grill the tofu. Preheat a cast-iron grill or skillet over medium-high heat.

Spray the grill with nonstick cooking spray and grill the tofu on each side for about 4 minutes, or until grill marks appear. If using a pan, spray it with cooking spray and cook the tofu for 3 minutes on each side. Add the excess marinade to the noodles.

TIP TIP To get the timing right, let me break it down: To get the timing right, let me break it down: * * Put on the water to boil. Put on the water to boil. * * Make the dressing, marinade the tofu. Make the dressing, marinade the tofu. * * Make the gremolata. Make the gremolata. * * Cook the noodles. Cook the noodles. * * Prep the veggies. Prep the veggies. * * Drain the noodles. Drain the noodles. * * a.s.semble the salad. a.s.semble the salad. * * Grill the tofu. Grill the tofu. * * a.s.semble the servings! a.s.semble the servings!

To serve: Scoop the noodles into six pretty bowls. Wedge two or three tofu pieces on the side of each bowl. Sprinkle with the gremolata and serve with lime wedges and extra chili garlic sauce.

Catalan Couscous Salad with Pears SERVES 4 * ACTIVE TIME: 20 MINUTES * TOTAL TIME: 20 MINUTES [image]

PER SERVING ( RECIPE): ( RECIPE):.

Calories: 45 Calories from fat: 25 Total fat: 2.5 g Saturated fat: 0 g Trans fat: 0 g Total carb: 4 g Fiber: 1 g Sugars: 2 g Protein: 2 g Cholesterol: 0 mg Sodium: 470 mg Vitamin A: 20% Vitamin C: 60% Calcium: 2% Iron: 2% Inspired by Romesco sauce, the cla.s.sic Catalan sauce of roasted red peppers and toasted nuts, this salad translation is divine tossed with whole wheat couscous and crisp, tart pears. Baby spinach adds some green and completes the scene. Toast the almonds for the dressing and the salad at the same time.

cup slivered almonds cup slivered almonds 2 cup cooked whole wheat couscous, cooled 4 cups baby spinach 1 thinly sliced Anjou pear (or any ripe pear) 1 recipe Romesco Dressing Romesco Dressing (recipe follows) (recipe follows) First toast the almonds. Preheat a small, heavy-bottomed pan over medium heat. Toss in the almonds and toast them, stirring often, for about 5 minutes. They should be varying shades of toasty brown and smell nutty and delicious.

In a large mixing bowl, toss together the couscous, spinach, and pears. Add the dressing and toss to coat. Divide among four plates and top with the toasted almonds.

Romesco Dressing SERVES 4 * ACTIVE TIME: 10 MINUTES * TOTAL TIME: 10 MINUTES [image]

You can't really go wrong with toasted almonds. I love the backdrop the almonds give this dressing; you can really taste them with every luscious bite.

PER SERVING PER SERVING ( CUP): ( CUP):.

Calories: 220 Calories from fat: 60 Total fat: 7 g Saturated fat: 0.5 g Trans fat: 0 g Total carb: 32 g Fiber: 6 g Sugars: 6 g Protein: 8 g Cholesterol: 0 mg Sodium: 520 mg Vitamin A: 90% Vitamin C: 90% Calcium: 10% Iron: 15% 3 tablespoons slivered almonds, toasted (see toasting 3 tablespoons slivered almonds, toasted (see toasting directions, page 47) 2 tablespoons chopped shallot cup roasted red pepper from ajar, or 1 roasted red bell pepper, seeded and peeled (page 200) cup water 3 tablespoons red wine vinegar 1 teaspoon Dijon mustard teaspoon agave teaspoon salt A few pinches of freshly ground black pepper A few pinches of freshly ground black pepper Pulse the almonds and shallot in a food processor, just to get them chopped up. Add the remaining ingredients and blend until relatively smooth. Taste for seasoning. Keep refrigerated and chilled in a tightly sealed container until ready to use, for up to 5 days.

Trattoria Pasta Salad with White Beans SERVES 6 * ACTIVE TIME: 20 MINUTES * TOTAL TIME: 30 MINUTES [image]