Archives for posts with tag: salad

Kale Salad with Tahini Dressing

A straightforward mix of ingredients and quite tasty.  Garlic and kale work well together. From Vegetarian Times.


This recipe – originally from Vegetarian Times – is an old stand-by in our home.  There’s really something special about the spicy yogurt sauce that coats the tofu.  Rice is buried under those greens, there’s a nice gingery-soy dressing for the veggies, and toasted sesame seeds are always a plus.  I’ve altered just a couple of things: no green onions, extra lemon juice.  Win-win.

Herb-Roasted Corn on the Cob

I’ve started getting a CSA produce delivery box again, this time from Farm Fresh to You.  My box of fruit and veggies presents the delightful challenge of deciding what to cook based on what I have.  I recently checked out Local Bounty: Seasonal Vegan Recipes by Devra Gartenstein, and the book has been extremely handy in answering the challenge.  But “challenge” may be the wrong word.  The adventure?  The contest?  Nay, it’s more like an encounter with fortuitous bounty, a treasure box that teases your hungry brain with pieces of a puzzle that you can put together in so many different ways.

All of these Local Bounty meals were made with the contents of my CSA box.  My first and maybe-favorite was the Herb-Roasted Corn on the Cob.  First, roast some garlic cloves in olive oil.  Then purée with herbs, more olive oil, and a bit of salt.  Coat your ears of corn with this concoction and roast them in the oven for seemingly simple but absolutely spectacular results.

Summer Squash with Basil

The sight of purple basil in the last delivery made me ecstatic.  It was dark amethyst in color and delightfully aromatic, absolutely deserving of my excitement.  Since I also received some zucchini and tomatoes in that delivery, Gartenstein’s Summer Squash with Basil recipe came together in a snap.  It is also a very simple recipe that highlights the delicious natural flavors of vegetables, and that would be as at home on a picnic blanket in the sun as it was in my apartment.

Curried Cucumber Salad

The Curried Cucumber Salad is as easy as chopping up cucumber and tossing it with the spices, lime juice, herbs, and olive oil.  Again, this is a summery one that makes a terrific addition either to a picnic or to a packed lunch during the work week.

Yes, everything I made from this book was super simple, super easy and, most of all, super tasty. Local Bounty is another cookbook that is organized by season.  This format makes picking recipes rather easy since you can focus solely on in-season produce.  Though a great deal of the recipes are side dishes, there are also mains and desserts in each of the seasonal chapters.

Local Bounty: Seasonal Vegan Recipes by Devra Gartenstein.

Verdict: Check it out.

A great guide for taking advantage of a wonderful array of seasonal produce, and in such a simple way.

Quinoa & Chili-Scented Pork Chops with Roasted Red Pepper Dressing

Eating more whole grains was one of the easiest healthy transitions I have ever made.  It’s simple really, I feel better when I eat them. Not mentally, I don’t smugly feel as though I’m a better person for eating whole grains.  It’s literally feeling better, like my body works better and definitely prefers this fuel.

It upsets me when I am in a market and grab bread or pasta that is marketed as “Multigrain,” “7 Grain,” “Wheat,” or some other term that falsely advertises the item as whole grain.  The truth that it really contains refined or enriched flour is revealed in just a glance at the first ingredient on the nutritional label.  Why deprive me of my whole grains, food makers??  They make me feel goooooooood.

Black Rice, Orange, and Avocado Salad

Since they are not always easy to find at restaurants, I cook a lot of meals with whole grains at home.  Whole wheat bread and brown pasta were just the tip of the iceberg.  Quinoa, farro, barley, and bulgar, oh my!  Grits, oats, brown rice, and rye!  There are so many tasty things to make,  to simmer, toss, and even bake.  There are even whole grains that I haven’t got to yet: watch out amaranth, it won’t be long ’til we’ve met!

Lorna Sass (what a name!  It seems like some sort of 70s television character, the type to help the Duke boys out on a adventure or to give Burt Reynolds a run for his money) has written over a dozen cookbooks.  She’s covered topics from pressure cookers and veganism to historical Christmas feasts.  (A well-rounded sort, she probably really could give Burt Reynolds a run for his money.)  Her book Whole Grains Every Day, Every Way has been good to me and my stomach.

In Whole Grains Every Day, Sass firsts teaches you how to cook all of these grains with which you may or may not have experience.  For me, it was especially helpful when making farro for the first time.  Instead of just providing dry directions, she explains what sort of things to look for – such as a color or texture change to know that your grain has cooked correctly. Like the recently reviewed Glorious Grits, there is also a true range of recipes in this book, from basic oatmeal to the more complex barley and turkey chili with jalapeño sour cream and amaranth crunch.   Oh yes, I am coming for you, amaranth!

Barley-Soyrizo Skillet Pie, Farro with Fresh Tomato Sauce & Basil, Chilled Cucumber-Yogurt Soup with Bulgar Timbales

I’ve made such wonderful things from this book: chili-scented pork chops with quinoa tossed in roasted red pepper dressing; black rice, orange, and avocado salad with ground chipotle and pepitas; barley-soyrizo (or chorizo) skillet pie; farro with fresh tomato sauce and basil; chilled cucumber-yogurt soup with bulgar timbales; and more.  In her recipes, Sass gives you a lot of options.  She recommends grain exchanges for most of the recipes so that if you can’t find one item you can still make the recipe with another.  She injects little touches, like tossing in red quinoa with the standard beige, that make the final dishes striking and interesting.  She uses a wide range of flavors and cooking styles.  There has to be something in this book to please just about everyone, except perhaps the most curmudgeonly only-wonder-bread-eating blockhead.  That’s right, I pulled out the Charlie Brown vocabulary to describe that sort.

Whole Grains Every Day, Every Way by Lorna Sass.

Verdict: Check it out.

A brilliant collection of a large variety of recipes that will get more whole grains into your belly and make your body happy.