Southern Pasta Salad with Black-Eyed Peas, Greens & Smoked Tofu

My vegan version of a recipe from EatingWell.

Ingredients

1 c. sun-dried tomatoes (not packed in oil)

8 oz. elbows or other small pasta

8 oz. Swiss chard or kale, washed and cut crosswise into thin strips

8 oz. Soy Boy Smoked Tofu, chopped

28 oz. black-eyed peas, cooked or canned

½ c. sweet onions, chopped

1/4 c. brewed coffee

2 tbsp. extra-virgin olive oil 

2 tbsp. lime juice

2 tbsp. cider vinegar

1 ½ tsp. molasses

1 tsp. vegan Worcestershire sauce

1 ½ tsp. chili powder

½ tsp. ground cumin

Salt & freshly ground pepper, to taste

Directions

Place sun-dried tomatoes in a small bowl, cover with boiling water and let stand until soft, about 10 minutes. Drain and let cool. Cut into slivers and set aside.

Cook pasta in a large saucepan of boiling, salted water until al dente; add greens during the last minute of cooking. Drain in a colander and rinse under cold water until cool. Press to remove excess water and transfer to a large bowl. Add tofu, black-eyed peas, onions and the reserved tomatoes.

Whisk together the remaining ingredients in a small bowl for dressing. Add to the pasta and greens; toss until well-combined.

Makes about 18 cups. 

1 cup = 180 calories 

Spicy Peanut Noodle Salad

Ingredients
8 oz. fresh Chinese noodles
1/2 c. chunky peanut butter
3 tbsp. soy sauce
1-1/2 tbsp. fresh ground chili sauce (Sriracha), more or less to taste
2 tbsp. juice from 2 limes (or rice wine vinegar)
1 tbsp. sesame seed oil
1 clove garlic, grated on a microplane grater
1-1/2  tbsp. sugar or honey
3 tbsp. warm water
2 large red, orange, or yellow bell peppers, sliced into thin strips
1 large cucumber, seeded and sliced into fine julienne or small half moons
1 c.  mung bean sprouts
1 c. loosely packed fresh basil, mint, or cilantro leaves
8 scallions, finely sliced at a severe bias to create long, thin strips
2 jalapeño peppers, seeds and ribs removed, sliced into fine strips
Any other veggies, like zucchini or carrots, sliced into fine strips
1/2 cup roughly crushed roasted peanuts
Basil leaves, sliced into fine strips

Directions
Cook noodles according to package directions. Drain and transfer to a large bowl of ice water. Agitate noodles until thoroughly chilled. Set aside while you make the dressing. In a large bowl, combine peanut butter, soy sauce, chili sauce, lime juice, sesame seed oil, garlic, sugar or honey, and water. Whisk until homogeneous. Drain noodles thoroughly and add to bowl. Add bell peppers and other veggies, cucumber, bean sprouts, basil leaves, scallions, jalapeños, and bird chilis (if using). Toss to combine. Serve immediately, topped with roasted peanuts.

1 tbsp. sauce = 44 calories

Poblano, Corn & Pinto Burger

Ingredients

Burgers

15 oz. can of pinto beans, liquid reserved, rinsed and drained

1/2 c. sweet onion, diced

1/2 c. poblano pepper, seeds removed and diced

1/3 c. fresh corn, or thawed frozen corn

2 tbsp. canola oil

1/2 tsp. garlic, minced

1 tsp. chili powder

1 tsp. cumin

1/2 tsp. sea salt

1/4 tsp. oregano

1/4 tsp. chili flakes

1/4 c. cornmeal

1 tbsp. tomato paste

2 tsp. reserved pinto bean liquid

1/8 c. green onions, thinly sliced

2 tsp. cilantro, minced

canola oil for sautéing

Chipotle Aioli—Whisk ingredients in a small bowl.

1 cup Veganaise

2 chipotles in adobo sauce, minced

2 tsp. adobo sauce, add less for a less spicy aioli

3/4 tsp. agave syrup

1/2 tsp. smoked paprika

1/4 tsp. garlic powder

Directions

In a large bowl, mash the beans with a large spoon or fork until about 70 percent are smashed. Next, heat the oil in a skillet over medium heat. Add the onions, poblanos, and corn. Sauté for 5 to 7 minutes, stirring occasionally, until tender and starting to turn golden. Add the garlic, chili powder, cumin, salt, chili flakes, and oregano to the pan, heat another 1 to 2 minutes, stirring constantly. Remove this mixture from the pan and add to the bowl of smashed pinto beans. Add cornmeal, tomato paste, green onions, and cilantro. Use a large metal spoon to both stir and mash all the ingredients until they start to come together. Spray a large plate with cooking spray, next spray or oil your hands. Form into four equal sized burger patties and place on prepared plate. Add more oil or spray to your hands if the burger starts to stick to them.

In a large nonstick skillet, heat a very thin layer of oil over medium heat. Add the burgers and cook for about 3 to 4 minutes on each side until golden brown. Spread the inside of each roll with the chipotle aioli, top with a burger and veggies. Enjoy while still warm. Makes 4 burgers.

Strawberry Tabbouleh

Ingredients

1 c. Bulgar wheat, medium grind
4 scallions, finely chopped
1/3 c. red onion, finely minced
3 c. fresh parsley, finely chopped and dried
1 c. spearmint, finely chopped and dried
1/3 c. olive oil
1/4 c. apple cider vinegar (more to taste)
1 tbsp. fresh lemon juice
1 tbsp. honey
1/2 tsp. cumin
1/2 tsp. allspice
salt and pepper, freshly ground to taste
2 c. strawberries, diced
1 1/2 c. English cucumbers, diced
1 c. firm tomato, seeded and diced
1/2 c. toasted walnuts, chopped
crumbled goat cheese, optional

Directions

Bring 1 cup of water to a boil and pour over bulgar wheat in a heat-proof bowl. Stir in a 1/2 teaspoon of salt. Allow to soak for 30 minutes, until the bulgur is swollen, but still a bit firm. All the water should have been absorbed, but if some remains, just drain and squeeze bulgur dry. Empty into a large bowl.

Add the scallions, red onion, parsley and mint to the bowl. Whisk together olive oil, vinegar, lemon juice, honey, cumin, and allspice, and pour over ingredients. Toss to coat and season with salt and pepper. Cover and refrigerate for 2 to 3 hours to allow ingredients to blend.

Just before serving, add strawberries, cucumbers, tomato and walnuts. Stir into the salad very gently. Check and adjust seasoning.

Mango & Tomato Salad

An adaptation from one of the Moosewood cookbooks, this is a light summer salad, perfect served alongside grilled veggie burgers.

Ingredients
2 c. fresh mango, diced
2 c. tomatoes, chopped
2 tbsp. olive oil
1 tbsp. red wine vinegar
2 tbsp. mint, finely chopped
1/3 c. scallions, finely chopped
1/4 tsp. salt
Freshly ground black pepper, to taste

Directions
Toss together all of the ingredients in a bowl. Set aside for 10 minutes before serving to allow flavors to meld. Serves 4 as a side dish.

NOTE: You can use any fresh fruit, so choose something in season! Also, try substituting Thai basil or cilantro for the mint.

Asian Broccoli Slaw

Easier than my Asian Cabbage Salad, but also very tasty, this slaw is a Kalkman classic. If you're looking for a vegetarian option for the seasoning, try "Better Than Boullion No Chicken Base" as a substitute for the Ramen flavor packets. Use two teaspoons for each packet.

Ingredients
1 pkg. "rainbow" broccoli slaw
A few handfuls of sliced almonds
A few handfuls of sunflower seeds
4-5 scallions, cut with scissors
1 pkg. Ramen
1/3 c. vegetable oil
1/3 c. red wine vinegar
1 tbsp. sugar

Directions
Mix slaw, almonds, sunflower seeds and scallions. Crush Ramen noodles and add, dry. Mix dressing ingredients -- oil, vinegar, sugar, seasoning -- and pour over salad. Prepare a few hours ahead of time for softer noodles.

Serves 4.

Old Fashioned Coleslaw

This is a creamy Southern coleslaw PERFECT for serving alongside pulled pork.

Ingredients
2 bags of coleslaw mix
carrots, shredded
2 cups mayonnaise
1/2 to 3/4 cup vinegar, to taste
1/4 sugar
1 tbsp. minced onion
ground pepper, to taste
paprika, for garnish

Directions
Add as much shredded carrot as you like to the cabbage for flavor and color. Combine mayonnaise, cider and sugar. Taste it and add more of each ingredient as necessary. Pour over cabbage and carrots, add ground pepper and mix. Store in refrigerator for several hours before serving, stirring occasionally. The cabbage will reduce down quite a bit. Add paprika for garnish.

Classic Cucumber & Onion Salad

My version of the traditional cucumber salad, this dish accompanies picnic fare quite well.

Ingredients
1/2 cup sour cream
1 tbsp. sugar
1 tbsp. white vinegar
1/2 tsp. salt
2 medium cucumbers, thinly sliced
2 small onions, thinly sliced
1/4 tsp. dill weed

Directions
Combine sour cream, sugar, vinegar and salt; add cucumber and onion, tossing gently. Cover and chill 24 hours, stirring occasionally. Serves 4.

Buffalo Sloppy Joes

So, many of you detest our perky 30-minute meal genius, Rachael Ray. Nonetheless, Sherry K. recommended this recipe and it's fantastic! I love recipes that update vintage favorites with chic and edgy alterations.

Ingredients
2 tbsp. olive oil
2 lbs. ground chicken or turkey*
1 carrot, peeled and chopped or grated
2 stalks celery
1 Spanish onion, finely chopped
2-3 cloves garlic, minced
salt & freshly ground pepper
2 tbsp. red wine vinegar
2 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1/4 to 1/3 cup Frank's Red Hot Sauce
1 cup chunky tomato sauce
1 cup chicken stock
8 high-quality burger rolls, split and toasted
1 cup blue cheese, crumbled
2 large dill pickles, chopped

Directions
Heat a large skillet with olive oil over medium-high heat. Add the meat and break it up with a wooden spoon, then cook for five to six minutes. Add the carrots, celery, onions and garlic, season with salt and pepper, then cook for 7 to 8 more minutes.

In a bowl, combine the vinegar, sugar, Worcestershire sauce, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer until the sauce thickens, about 30 minutes. Pile the sloppy joe filling onto the buns and top with blue cheese and chopped pickles.

*I have used ground beef, but you'll want to drain liquid before adding carrots, celery, etc. I also recommend using less salt overall, including low-sodium beef stock.

Asian Cabbage Salad

Tired of cole slaw and potato salad at backyard barbeques? This crisp salad recipe always gets rave reviews at parties!

Salad Ingredients*
1 head Napa cabbage
1 bunch scallions, chopped
1 stick butter or margarine
1/2 cup slivered almonds
1/2 cup sesame seeds
2 pkg. Ramen noodles, crushed

Dressing Ingredients*
1/2 cup vegetable oil
1/4 cup red wine vinegar
1/3 cup sugar
1 tbsp. soy sauce

Directions
Melt butter or margarine into a nonstick pan. Brown almonds, sesame seeds, and crushed Ramen noodles on medium heat. Drain on paper towels and set aside to cool. Cut cabbage into slivers, removing the white core. Toss with almonds, sesame seeds, and noodles. Add dressing and scallions just prior to serving to maintain crispness. Serves 6 to 8.

*I've made this a "healthier" recipe by baking, rather than frying, the nuts, sesame seeds, and Ramen noodles. Then I substitute the sugar with Splenda and use "lite" soy sauce.