Crispy Chick'n Asian Noodle Salad

Original recipe from Hot For Food! 

Ingredients
Breaded, plant-based chick'n fingers

For the salad: 
225 grams thin spaghetti (or chow mein style wheat noodles)
2 c. carrot, ribboned or shredded 
2 c. cabbage, shredded or finely chopped
2 green onions, finely chopped, about 3/4 cup
½ c. cilantro, finely chopped and packed
¼ c. mint leaves, finely chopped and packed
2 tbsp. sesame seeds
½ tsp. chili flakes (optional)

For the dressing: 
1 tbsp. ginger, minced
3 garlic cloves, minced
2 tbsp. sesame oil
3 tbsp. rice wine vinegar
2 tsp. tamari or low-sodium soy sauce
1 tsp. sugar or agave nectar
¼ tsp. sea salt
¼ tsp. white pepper

Directions
Bake chick'n fingers as directed.

Meanwhile, bring a large pot of salted water to a boil and cook noodles to al dente. Drain and rinse under cool water. Drain well in a strainer before adding to a large mixing bowl.

Whisk the sesame ginger sauce ingredients together in a bowl or mix in a small blender.

Toss the recently drained and still warm noodles in about 1/4 cup of the dressing so that they don’t stick.

Toss noodles in the large mixing bowl with all the salad ingredients, cooked and sliced chicken fingers, and the remaining dressing until well combined.

Serves 4 (as a side)

1 serving = 230 calories (not including chick'n fingers) 

Grilled Peach, Corn & Zucchini Quinoa Salad with Lemon-Basil Vinaigrette

Awesome summer salad from The Simple Veganista.

Ingredients
1 c. dried quinoa (or farro or wheatberries!)
1 3/4 c. water or vegetable broth
2 peaches (ripe but firm)
2 corn on the cob
2 medium zucchini
1 c. cherry tomatoes
1-15 oz. can chickpeas or 1 1/2 cup cooked, drained and rinsed (or try edamame!)
1/2 avocado
Small handful pepitas
Salt & fresh cracked pepper, to taste
Handful or two of baby arugula, to serve (optional)

Lemon-Basil Vinaigrette:
1/4 to 1/3 c. basil leaves, packed
3 to 4 tbsp. extra virgin olive oil
2 tbsp. lemon juice (about 1 medium lemon)
2 to 3 tsp. apple cider vinegar
1 small clove garlic, chopped
Pinch of red pepper flakes
Good pinch of mineral salt

Directions
For the Quinoa:
In a medium saucepan, add quinoa and water or vegetable broth. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Once done, remove lid and let rest for 10 minutes, fluff with fork.

For the Vinaigrette:
Add all the ingredients to a small food processor and blend until smooth and creamy. Set aside to let the flavors come together. Taste again before mixing to adjust flavor. Keep in the refrigerator if making a day or two in advance.

For the Vegetables: 
If corn has husks, remove them and all the silk threads from underneath. Cut peaches along the seam all the way around and twist halves off the pit. Cut zucchini in half lengthwise. Add a light of oil to the cut side of the peaches and zucchini before placing on the grill. Start with the corn first, it will take the longest, about 10 minutes or so depending on your grill. Then add the zucchini and peaches cut side down. The last two should grill up fairly quickly, about 3 to 5 minutes.

Once done, remove the corn off the cob. Slice zucchini into 1/4 to 1/2 inch slices. Slice peaches into 1/8 to 1/4 inch slices. Slice tomatoes in half. Slice avocado in half, twist to separate halves, remove seed and slice thinly.

Add quinoa to a large mixing bowl, along with the peaches, corn, zucchini, tomatoes, chickpeas, avocado and pepitas, and toss to combine. Add the dressing and mix again. Add salt & fresh cracked pepper to taste. Serve at room temperature or chilled. Enjoy as is or with a handful of arugula.

Serves 4 generously.

1 serving = 458 calories

Celery, Green Bean & Tofu Salad

Ingredients
4 celery stalks, trimmed & thinly sliced on a steep diagonal into 2" pieces, plus leaves for serving
2 c. green beans, trimmed & sliced on a steep diagonal into bite-size pieces
8-oz. block firm tofu, braised or shallow fried, sliced into thin batons
¼ c. unsalted, roasted peanuts
2 tbsp. fresh lime juice
2 tbsp. chile crisp, plus more for serving
Flaky sea salt

Directions

Toss celery, green beans, tofu, peanuts, lime juice, and chile crisp in a medium bowl to combine. Top with more Chile Crisp as desired, celery leaves, and sea salt.

Serves 2. 

1 serving = 445 calories

Eggless Salad

Adapted from Vegan Egg Salad Sandwich - Nora Cooks.

Ingredients

1 lb. extra firm tofu, pressed and drained

1/2 c. vegan mayo

1 tsp. Dijon mustard 

1.5 tbsp. dill pickle juice

2 tsp. dill pickle, diced

1/8 tsp. smoked paprika

1/8 tsp. tumeric

1/2 tsp. kala namak (black salt)

1/4 tsp. black pepper

1 scallion, diced 

Directions

Prepare the dressing by whisking together all ingredients except tofu and scallions. Chop the tofu into tiny cubes, then chop again randomly with knife. Fold tofu and scallions gently into dressing and combine thoroughly. Refrigerate for at least an hour before serving. 

Makes 2 cups. 

1/2 cup = 208 calories.

Coconut Curry Tofu Wrap

This is a terrific wrap for hiking. It holds up well and includes lots of nutritional goodness to keep you moving! Original recipe found on Veeg.

Ingredients

2 lbs. of extra-firm tofu, pressed
1/4 c. soy sauce or tamari 
1 c. raisins, hydrated if too hard and dried out
1/4 c. red onion, chopped
1/4 c. fresh basil, chopped
1 c. pecans (or other nut of choice)
1 c. coconut flakes
1 1/2 to 2 c. vegan mayo
3 tsp. of curry powder 
black pepper, freshly ground
your favorite wraps or bread
fresh alfalfa sprouts, or other sprout
mixed spring greens or another leafy green of choice

Directions

Slice the two blocks of tofu into bite-size cubes and place in a large mixing bowl. Cover the tofu with about 1/4 cup soy sauce or tamari, gently tossing to distribute evenly. Let the marinated tofu sit as the oven preheats. 

Once the tofu is cubed and marinating, preheat your oven to 450 degrees and prepare a baking sheet for by lining with parchment paper or a reusable silicone baking mat.

After the oven has preheated, place the marinated tofu chunks in a single layer on the prepared baking sheet. Bake for 15 minutes, flip and bake for another 10 minutes or so.

And as the tofu bakes, in the same large mixing bowl used to marinate the tofu, add the mayo, curry powder, freshly ground black pepper, and an extra dash of soy sauce or salt and stir, tasting to adjust seasoning to preference. Once the mayo is seasoned as you like, add the raisins and onion and stir to combine.

Optionally, but highly recommended, during the last couple of baking minutes for the tofu, slip the coconut and pecans into the oven for quick toasting. We used two separate baking pans so that we could remove as ready. The coconut toasts rather quickly so observe. The pecans toast in about 5 minutes or so or as soon as you smell a nutty aroma.

Once the tofu, nuts, and coconut have baked to your liking, add them to the large mixing bowl with the mayo and seasonings and stir to coat everything evenly. At this point, stir in the chopped fresh basil or wait and sprinkle it on before serving. 

Serve this curry salad on your favorite bun, bread or roll into a wrap. Load on some fresh sprouts and lettuce of choice. 

Serves 8.

1 serving = 359 calories (without bread or wrap)

Vegan Caesar Salad with Tempeh Bacon

LOVE this hearty vegan Caesar salad! Makes an excellent entrée salad. Check out the original recipe on hotforfoodblog.com.

Ingredients

Tempeh Bacon

1 250-g. package tempeh

1/2 c. low-sodium soy sauce or tamari

1/2 c. water

1 tbsp. Liquid Smoke

3 tbsp. maple syrup

1 tbsp. smoked paprika

1-2 tbsp. coconut oil, for frying

Garlic Croutons

3 c. cubed bread

1/4 c. olive oil

1 tbsp. garlic powder

1 tsp. onion powder

1/2 tsp. sea salt

1/2 tsp. ground black pepper

2 tbsp. vegan parmesan

Salads

8 to 9 c. kale, de-stemmed and finely chopped into ribbons

1 tsp. lemon juice

pinch sea salt

1 c. Vegan Caesar Dressing 

ground black pepper, to taste

Directions

Preheat your oven to 350 degrees. 

For the croutons, whisk together olive oil, garlic powder, onion powder, sea salt, ground black pepper, and vegan parm. Toss the cubed bread in the mixture until well coated. 

Lay out the bread onto a baking sheet and bake for approximately 10 to 15 minutes, turning over once in the middle of baking, until golden brown. Depending on the bread you use, the time will vary so just keep an eye on them. 

For the tempeh bacon, thinly slice the tempeh into strips approximately 1/8-inch to-1/4-inch thick. 

Whisk together low-sodium soy sauce or tamari, water, Liquid Smoke, maple syrup, and smoked paprika in a shallow dish that you can use to marinate the tempeh in. Lay the slices of tempeh in the dish and refrigerate for at least 1 hour (the longer the better).

To cook, heat a non-stick pan over medium and add 1 tbsp. of coconut oil. Once the pan is hot add the slices of tempeh without overcrowding the pan. You might need to cook in two batches.

Once the first side starts to brown, you’ll want to start de-glazing the pan with a bit of the leftover marinade to prevent the slices from sticking and to get them really caramelized and browned. Flip the slices and do the same thing on the other side. You may need to add another tablespoon of coconut oil at this point. Cook time is approximately 15 to 20 minutes. Remove from the heat to cool while you assemble the Caesar salad.

Wash kale and remove the leaves from the stems and discard those. Finely chop the leaves into ribbons or shreds and place in a large mixing bowl. Put lemon juice and sea salt on the kale and massage it into the leaves lightly with your hands for 2 to 3 minutes until you notice it becoming darker in color and slightly wilting.

Add 1 cup of the Caesar dressing and ground black pepper and toss to coat evenly. Portion out the dressed kale to your serving dishes and top each salad with tempeh bacon, garlic croutons, and drizzle more dressing, as desired. Serve immediately.

Serves 4.

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 

Grilled Caesar Salad with Smoky Tofu & Roasted Tomato Pilaf

Ingredients
½ cup quinoa
2 hearts of romaine lettuce
15.5 oz. extra firm tofu (or use SoyBoy Smoked Tofu)
1 shallot
2 oz. roasted tomatoes
1 tbsp. liquid smoke
1 tsp. agave
¼ cup vegan Caesar dressing
1 tbsp. vegetable oil
Salt and pepper

Directions
Add the quinoa, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring quinoa to a boil, reduce heat, cover, and cook until the spirals burst and the water is absorbed, 12 to 14 minutes.

Halve the lettuce lengthwise. Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes. Peel, halve, and thinly slice the shallot. Roughly chop the tomatoes.

Heat a large nonstick skillet over medium-high heat. Add the halved lettuce cut-side down, pressing to sear, and cook until charred, 2 to 4 minutes. Transfer to a plate and sprinkle with salt and pepper.

Heat a large nonstick skillet over medium-high heat with 1 tablespoons of vegetable oil. Add the sliced shallots and cubed tofu and cook until browned in places, 3 to 5 minutes. Add the liquid smoke, agave, and a pinch of salt and pepper. Cook, stirring occasionally, until the tofu is caramelized, another 2 to 3 minutes.

Add the chopped tomatoes to the quinoa and toss to combine. Top the grilled lettuce with roasted tomato pilaf and smoky tofu. Drizzle everything with Caesar dressing.

NOTE: This recipe could use a little spice!

Thai Mango Salads with Coriander Tofu & Japanese Yam

Ingredients
8 oz. extra firm tofu, pressed
1 tsp. ground coriander
1 Japanese yam (or regular yam)
1 mango
4 radishes
2 hearts of romaine lettuce
1/4 c. peanut sauce (pre-made)
1 lime
2 tsp. chile garlic sauce

Directions
Preheat the oven to 425°F. Drain the tofu and pat dry with paper towels. Line a baking sheet with foil or parchment paper. Tear the tofu into bite-sized pieces and add to the baking sheet. Toss with 1 tablespoon of vegetable oil, ground coriander, and a pinch of salt and pepper. Roast until crispy in places, about 18 to 20 minutes.

Halve the yam lengthwise and then cut into wedges. Add to another baking sheet and toss with 1 tablespoon of vegetable oil, and a pinch of salt and pepper. Roast until the sweet potatoes are tender, about 18 to 20 minutes.

Peel the mango, remove the flesh from the pit, and dice the flesh. Thinly slice the radishes. Roughly chop the romaine.

In a small bowl, mix together the peanut sauce, chili garlic sauce, just half the lime juice, and 1 tsp water. Mix the peanut dressing well.

Divide the chopped lettuce between serving plates and toss with the remaining lime juice, 1 tsp olive oil each, and a pinch of salt.

Top the salads with crispy coriander tofu and roasted yam. Drizzle with peanut dressing. Sprinkle with sliced radishes and mango.

Brassica Bowls with Crispy Butter Beans

Ingredients
6 oz. broccolini
1 tbsp. Italian spice mix
6 oz. Lacinato kale
2 radishes
1 lemon
1 can butter beans
1/4 c. vegan Caesar dressing
1/4 c. walnuts

Directions
Preheat the oven to 400°F. Trim about 1 inch off the bottom of the broccolini. Add the broccolini to a baking sheet and toss with 2 tsp olive oil and the Italian spice. Roast until browned in places, about 15 to 20 minutes.

Destem the kale and thinly slice the leaves. Thinly slice the radishes. Halve the lemon. Add the sliced kale to a large bowl along with the just half the lemon juice and a pinch of salt and pepper. Massage the kale for a moment until the leaves are dark green. Add the sliced radishes to the kale.

Drain and rinse the butter beans and pat dry with paper towels. Place a large nonstick skillet over medium-high heat with 1 tablespoon of olive oil. Once the oil is hot, add the butter beans in one layer, sprinkle with salt, and cook, shaking the pan occasionally, until browned in places, about 5 to 7 minutes.

Add the remaining lemon juice, Caesar dressing, and a pinch of salt to a bowl. Stir the lemony Caesar dressing well. Divide the kale salad and butter beans between large plates. Top with roasted broccolini and walnuts. Drizzle with lemony Caesar dressing.

Superfood Bowl with Sweet Potatoes & Ginger Almond Sauce

Ingredients
1 sweet potato
1/2 c. red quinoa
1 lemon
1 oz. fresh ginger
3 tbsp. almond butter
1 tbsp. chile garlic sauce
1 grapefruit
4 oz. baby spinach or other green
1/4 c. walnuts
2 tbsp. hemp seeds, flax seeds, or pepitas
2 tbsp. blueberries

Directions
Preheat the oven to 425 degrees. Cut the sweet potato into 1-inch thick wedges. Place wedges on a baking sheet and toss with 1 tbsp. of vegetable oil and a pinch of salt and pepper. Roast until crisp in places and lightly browned, about 20 to 25 minutes.

Combine the quinoa, 1 cup of water, and a pinch of salt in a small saucepan. Bring to a boil, reduce to a simmer, and cover. Cook until the grains burst and all of the water is absorbed, 12 to 15 minutes.

Halve the lemon. Peel and mince 1 tbsp. ginger. Add just half the lemon juice, minced ginger, almond butter, as much chile garlic sauce as you'd like, 3 tbsp. water, and a pinch of salt to a medium bowl. Whisk the ginger almond sauce to combine.

Supreme the grapefruit by trimming the ends and cutting away the peel and white pith. Working over a medium bowl, remove the segments with a knife and drop them into the bowl. Squeeze the remaining juice out of the membrane into the bowl. Add the spinach and toss with a pinch of salt and pepper.

Add the remaining lemon juice to the quinoa and toss. To serve, place the spinach salad in shallow bowls and top with quinoa, roasted sweet potato wedges, walnuts, hemp seeds, and dried blueberries. Drizzle with ginger almond sauce.

Serves 2.

Calories = 640

Banh Mi Bowl

Ingredients
1 brick extra firm tofu
2 tbsp. cornstarch
1/2 c. Asian-style BBQ sauce
4 c. kale, stemmed and shredded
4 c. napa cabbage, stemmed and shredded
1/4 c. Jalapeno-Lime Aioli (see blog for recipe)
3 scallions, coarsely chopped
2 c. carrots, shredded or ribboned
2 c. cucumber, shredded or ribboned
1 c. cilantro, packed and coarsely chopped
1/2 c. pickled jalapenos and red onions

Directions
Preheat oven to 425 degrees. Drain excess water from tofu and pat dry. Cut into small cubes. Toss cubes in cornstarch and lay out on baking sheet, spacing 1/4-inch apart. Bake for 30 to 40 minutes until golden and crispy. Toss crispy tofu in the BBQ sauce. Lay out the cubes on baking sheet again and bake for 10 minutes.

To assemble the bowls, toss kale and cabbage together in a large bowl with aioli and chopped green onions. Toss to coat well.

Place dressed greens in serving bowls. Top with carrot, cucumber, cilantro, jalapenos, and tofu. Drizzle more aioli, if desired.

Serves 4. 

Burnt Eggplant with Tahini

Ingredients
1 large eggplant
1/3 c. tahini paste
1/4 c. water
2 tsp. pomegranate molasses
1 tbsp. lemon juice
1 garlic clove, crushed
3 tbsp. parsley, chopped
salt and black pepper
3 mini cucumbers (6 to 7 oz.)
3/4 c. cherry tomatoes
seeds from 1/2 large pomegranate
a little olive oil to finish

Directions
First, burn the eggplant. To cook the eggplants on a gas stovetop, which is the most effective way, start by lining the area around the burners with foil to protect them. Put the eggplants directly on two moderate flames and roast for 12 to 15 minutes, turning frequently with metal tongs, until the flesh is soft and smoky and the skin is burnt all over. Keep an eye on them the whole time so they don't catch fire. For an oven, pierce the eggplants with a sharp knife in a few places. Put them on a foil-lined tray and place directly under a hot broiler for 1 hour, turning them a few times. The eggplants need to deflate completely and their skin should burn and break.

When cool enough to handle scoop out the flesh into a colander, avoiding the blackened skin. Leave to drain for at least 30 minutes.

Chop the eggplant flesh roughly and transfer to a medium mixing bowl. Add the tahini, water, pomegranate molasses, lemon juice, garlic, parsley and some salt and pepper; mix well with a whisk. Taste and adjust the seasoning, adding more garlic, lemon juice or molasses if needed. You want the salad to have a robust sour, slightly sweet flavor.

Cut the cucumbers lengthways in half and then each half lengthways in two. Cut each quarter into 3/8-inch-long pieces. Halve the tomatoes. Stir them and the cucumber into the eggplant mix.

To serve, spread over a shallow dish, scatter the pomegranate seeds on top and drizzle with oil.

Serves 2 to 4.

Cucumber Salad with Smashed Garlic & Ginger

Ingredients
1 small red onion, very thinly sliced
1 1/2 inches fresh ginger, peeled and sliced
1 tsp. sea salt
2 large garlic cloves, peeled
4 small or 8 mini cucumbers (1 1/4 lbs.), peeled
1 tbsp. toasted sesame seeds
3 tbsp. cilantro, chopped

For the dressing: 
3 tbsp. rice wine vinegar
2 tsp. sugar
2 tbsp. sunflower oil
2 tsp. toasted sesame oil

Directions
To make the dressing, whisk together all the dressing ingredients in a mixing bowl. Add the sliced red onion, mix well and leave aside to marinate for about an hour.

Place the ginger and salt in a mortar and pound well with a pestle. Add the garlic and continue pounding until it is also well crushed and broken into pieces (stop pounding before it disintegrates into a paste). Use a spatula to scrape the contents of the mortar into the bowl with the onion and dressing. Stir together.

Cut the cucumbers lengthways in half, then cut each half on an angle into 1/4-inch-thick slices. Add the cucumber to the bowl, followed by the sesame seeds and cilantro. Stir well and leave to sit for 10 minutes.

Before serving, stir the salad again, tip out some of the liquid that has accumulated at the bottom of the bowl and adjust the seasoning.

Serves 4 to 6 as a condiment or side dish.

Soba Noodles with Eggplant & Mango

Ingredients
1/4 c. rice vinegar
1 1/2 tbsp. sugar
1/4 tsp. salt
1 garlic clove, crushed
1/2 fresh red chile, finely chopped
1 tsp. toasted sesame oil
grated zest and juice of 1 small lime
1/2 c. sunflower or avocado oil
1 small eggplant, cut into 3/4-inch dice
6 to 7 oz. soba noodles (or your favorite Asian noodles)
1 large ripe mango, cut into 3/8-inch dice or 1/4-inch thick strips
3/4 c. basil leaves, chopped (if you find Thai basil, use less of it)
3/4 c. cilantro leaves, chopped
1/2 small red onion, very thinly sliced
1 pkg. extra firm tofu, pressed and cut into 1-inch cubes

Directions
In a small saucepan, gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice.

Heat only enough oil to coat a large pan and shallow-fry the eggplant. Once golden brown, remove to a colander, sprinkle liberally with salt and leave there to drain. Next, shallow-fry the tofu in a similar method, and move to paper towels to drain oil.

Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well. Shake off as much of the excess water as possible.

In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve, add the rest of the herbs and mix well, then pile on a plate or in a bowl.

Serves 3 as a main course.

1 serving = 615 calories

Thai Kale Salad with Cashew Dressing

Ingredients

For the green beans: 
1 c. green beans (stems removed, steamed and chopped)
1 tsp. tamari or soy sauce
1/2 tsp. sesame oil
1 tsp. maple syrup
1 tsp. sesame seeds (optional)

For the salad: 
2 tsp. sesame oil
2 medium shallots, thinly sliced
2 bundles lacinato (non curly) kale (torn into bite-size pieces, large stalks removed)
3 medium whole carrots (chopped or ribboned)
1/2 medium red bell pepper (quartered and thinly sliced)
1/4 c. fresh chopped cilantro or basil
1/3 c. roasted salted cashews (or peanuts)

For the dressing:  
1/3 c. salted cashew butter (or peanut butter)
1 tbsp. tamari or soy sauce
2 tsp. fresh grated (or very finely minced) ginger
1/4 c. fresh lime juice
1 tbsp. maple syrup
1 tbsp. sesame oil
1 tsp. chili garlic sauce or 1/4 tsp. red pepper flakes

Directions
Steam green beans slightly so they still have a bite, either in a steamer basket on the stovetop, or in the microwave. Then transfer to a small mixing bowl and top with tamari, sesame oil, maple syrup, and sesame seeds (optional). Toss to combine, then transfer to refrigerator to chill.

Heat a small skillet over medium-low heat. Once hot, add sesame oil and shallot. Sauté for 2-3 minutes, stirring frequently, until softened and slightly golden brown. Remove from heat and set aside.

In the meantime, add kale to a large mixing bowl and drizzle with a bit of lime juice and sesame oil and use your hands to massage the kale to soften and remove some of the bitterness. Set aside.
Prepare dressing in a small mixing bowl by whisking together all ingredients and thinning with a little hot water until pourable.

Add green beans, sautéed shallot, and remaining salad ingredients to kale and toss with dressing.

If keeping for later, store dressing separately. Will keep in the refrigerator up to 2 days, though best when fresh.

Pearl Barley with Roasted Squash, Pomegranate & Pistachios

Ingredients
3 tbsp. olive oil, divided
1 c. pearl barley
1 1/2 lb. butternut squash, peeled, seeded and cut into 1/2" chunks (about 4 cups)
1 small sweet onion, peeled and finely diced (about 1 cup)
1/2 tsp. red pepper flakes
2 tbsp. parsley, finely chopped
1/2 c. pomegranate seeds
1/3 c. roasted pistachios

Directions
Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add barley, and cook 2 to 3 minutes, or until slightly toasted. Pour in 2 1/4 cups water, and bring to a simmer. Cover, reduce heat to low, and cook 45 to 55 minutes, or until liquid is absorbed and grains are cooked. (If barley is not completely cooked, add a little more water and continue simmering until tender.) Pour barley out onto cooking-spray-coated baking sheet, and let cool to room temperature. Season with salt and pepper, if desired.

Preheat oven to 425°F. Line second baking sheet with parchment paper, or coat with cooking spray. Toss squash with 1 tablespoon oil on baking sheet until evenly coated, and season with salt and pepper, if desired. Roast 35 to 40 minutes, or until tender, stirring occasionally.

Heat remaining oil in large nonstick skillet over medium-high heat. Add onion, and cook 7 to 9 minutes, or until translucent. Add red pepper flakes, and cook 1 minute more. Add barley, and cook 3 to 5 minutes, or until warmed through. Stir in roasted squash and parsley, and cook 2 minutes more. Remove from heat; stir in pomegranate seeds and pistachios. Serve warm or at room temperature.

Serves 6.

Black Bean, Broccoli & Avocado Salad with Cumin Lime Tahini Dressing

Ingredients
2 romaine hearts, chopped
1 can black beans, drained and rinsed
1 1/4 c. broccoli florets, steamed
1 avocado, sliced
1/3 c. pico de gallo or salsa
cilantro sprigs
1 jalapeno or serrano chili, sliced and seeds removed
pepitas, for garnish

For the dressing: 
3 heaping tbsp. tahini
1/3 c. water
juice of 1 lime
1/8 tsp. cumin
pinch of salt
2 tsp. cilantro, finely chopped

Directions
In a small bowl, combine the dressing ingredients, except for the cilantro. Use a tad more water as needed to thin. If dressing is too thin, add more tahini. Once blended to your liking, taste for flavor, stir in cilantro and set aside.

Steam your broccoli just until al dente and bright green.

Add romaine to your serving dishes, top with black beans, broccoli, avocado, pico, cilantro and peppers. Top with dressing and sprinkle pepitas.

Crunchy Cashew Quinoa Salad with Ginger Peanut Dressing

Ingredients
3/4 c. uncooked quinoa
1-2 c. shredded red cabbage
1 red bell pepper, diced
1/2 small red onion, diced
1 c. shredded carrots
1/2 c. cilantro, chopped
1/4 c. scallions, diced
1/2 c. cashew halves or peanuts (honey-roasted is good)
1 c. edamame or chickpeas
fresh lime

For the dressing: 
1/4 c. natural, unsweetened peanut butter
2 tsp. ginger, freshly grated (or squeezed from a tube)
3 tbsp. soy sauce
1 tbsp. honey or agave
1 tbsp. red wine vinegar
1 tsp. sesame oil
1 tsp. olive oil
water to thin

Directions
Rinse quinoa with cold water in mesh strainer. In a medium sauce pan, bring 1 1/2 cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all the water. Remove from heat and fluff quinoa with a fork. Place in a large bowl and set aside to cool for 10 minutes. You should have about 2 cups of quinoa.

Add peanut butter and honey/agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. For a thinner dressing, add a little warm water. Optionally, blend in blender.

Add as much or as little dressing as you'd like to the quinoa. Next fold in pepper, onion, cilantro, and beans. Garnish with cashes and green onions. Serve chilled or at room temp with lime wedges.

Serves 6 as a side.

Watermelon Poke

Ingredients
3 lbs. seedless watermelon, cut into 1/2-inch cubes
1/2 c. unseasoned rice vinegar
1/4 c. toasted sesame oil
3 tbsp. soy sauce
2 tbsp. fresh lime juice
2 tbsp. tahini
1 tbsp. agave nectar or honey
1 tbsp. ume plum vinegar (optional)
Kosher salt
2 scallions, white and pale-green parts only, sliced thinly
1 c. cilantro leaves, with tender stems

Directions
Place watermelon in a large resealable plastic bag. Puree rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar or honey, and plum vinegar in a blender until smooth. Pour watermelon, seal bag, and chill at least 4 hours and up to 1 day.

Heat a large skillet over medium. Remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often, until lightly caramelized and dried out, 6 to 8 minutes.

Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer until thickened to the consistency of heavy cream, 12 to 15 minutes.

Chill watermelon and sauce separately at least 1 hour. To serve, toss watermelon with sauce; taste and season with salt as needed. Top with scallions and cilantro.

Do Ahead: Watermelon and sauce can be made 12 hours ahead. Keep chilled.

Serves 8 as an appetizer or side dish.

Approximately 120 calories per serving.