Asian Noodle Salad with Toasted Sesame Dressing

Salad
1 - 8 oz. package soba or thin rice noodles
1/4 cup cilantro, chopped
1/4 cup toasted sesame seeds

Dressing
2 Tbls toasted sesame oil
3 tbsp. tamari
3 tbsp. balsamic
1 tbsp. maple syrup
1 tbsp. hot pepper oil

Optional Additions
shredded cabbage
chopped carrots
peas
sliced scallion
sweet peppers
cubed tofu

Procedure
1. Cook noodles according to package instructions. Drain, rinse, and set aside.
2. Combine dressing ingredients in a mason jar with a lid and shake vigorously to combine.
3. Add dressing and cilantro to cooked noodle and stir to combine. Add veggies and tofu, if using and stir.
4. Sprinkle toasted sesame seeds on portions at the time of serving.

Kale with Red Beans, Cilantro, and Feta Cheese

INGREDIENTS
1 1/2 cups dried red Kidney or Tigers Eye beans, soaked overnight or at least 4 hours.
2 bay leaves
1/2 tsp thyme leaves
sea salt
1 white onion, finely diced
1 large bunch kale (can also use chard or collards)
2 TBSP olive oil, plus extra to finish
3/4 cup chopped cilantro
3 ounces feta cheese, crumbled

PROCEDURE:
1. Drain the beans, cover with plenty of cold water, and bring to a boil. Remove any foam that rises to the surface, then add the herbs, 1 1/2 tsp salt, and all but 1/2 cup of the onion. Lower heat and simmer until tender. Cooking time can vary from 30 minutes to over an hour, depending on the type of bean.
2. Slice kale leaves from their stems with a knife. Chop coarsely into 1 or 2-inch pieces and rinse well. Bring a few quarts of water to a boil, add salt and kale. Simmer until tender-about 5 minutes. Pour into colander to drain.
3. Heat the oil in a wide skillet. Add the remaining 1/2 cup onion and 1/2 cup of the cilantro. Cook over medium heat until the onion has softened, about 10 minutes. Add the kale and beans with enough of the cooking liquid so that there’s plenty of sauce. Simmer together for at least 10 minutes, then serve garnished with crumbled feta and the remainder of the cilantro.

Black Beans and Rice Salad

Ingredients:
1/2 cup olive oil
3 Tbsp. orange juice
2 Tbsp. red wine vinegar
1 garlic clove, minced
1/2 tsp ground cumin
1 tsp chili powder
2-3 drops Tabasco Sauce
3/4 tsp salt
Freshly ground pepper (to taste)
3 cups cooked long-grain white rice (1 cup raw)
2 cans (15 ounces each) black beans, drained and rinsed
1 cup chopped red bell pepper
1/2 cup chopped green bell pepper1/2 cup chopped green onion, including some tender green tops
1/4 cup chopped fresh cilantro or parsley

Directions:
1) In a medium bowl, whisk together oil, orange juice, vinegar, garlic, cumin, chili powder, Tabasco, salt and pepper.
2) In a large bowl, combine rice, beans, bell peppers, green onions, and cilantro. Toss lightly with about half of the dressing to coat, cover, and refrigerate.
3) Add more dressing just before serving, as needed. Serve cold or at room temp.
Serves 8-10

Cilantro-Mint Raita

Ingredients:

2 cups plain yogurt
1 large cucumber, grated
10 fresh mint leaves
1/2 bunch chopped fresh cilantro
2 tablespoons ground cumin
salt and pepper to taste

Directions:

1.Puree the yogurt, grated cucumber, mint, and cilantro in a food processor until the mint and cilantro are finely chopped. Add the cumin, salt, and pepper; pulse several times to incorporate. Transfer the raita to a bowl and cover with plastic wrap; store in refrigerator to allow the flavors to blend, at least 1 hour. Serve chilled.

Buttermilk Cilantro Dressing

1 cup Greek yogurt
1/4 cup buttermilk
2 cloves garlic minced (to taste)
1 tsp chives
2 TBSP cilantro
juice of 1/2 lemon or lime
salt & pepper to taste

Place all in a food processor and blend until smooth.

Variations:
-Use fresh dill instead of cilantro (this is especially good with cucumbers)
-sub more yogurt for buttermilk
-It doesn’t necessarily need to be Greek yogurt; other plain, unsweetened yogurt should work.

 

Thai Tofu & Winter Squash Stew

2-3 leeks sliced
2 tbls peanut oil
2 cloves garlic
2 serrano chilis (optional)
mince
1 tbls finely chopped ginger
1 tbls curry powder
1 tbls green curry paste
1 tbls light brown sugar
3 tbls soy sauce
1 15 oz can coconut milk
1 ½ pounds delicata squash-cubed, (you do not have to peel it!)
salt to taste
1 10 oz cube of firm tofu
juice of one lime
1/3 cup toasted peanuts
¼ cup chopped cilantro

Chop all veggies and ginger ahead of time.
Heat oil in the soup pot.
Add leeks and sauté about 3 minutes
Add garlic, chilies, and ginger Cook 1 minute more.
Add curry powder curry paste, sugar, and soy sauce. Stir well, scraping the pot.
Add 3 cups water or chicken stock, coconut milk, squash, salt.
Bring to a boil, lower heat, and simmer covered for 15 minutes until squash is tender.
Taste for salt and add lime juice.
Sauté the tofu in peanut oil until browned.
Serve soup over basmati or jasmine rice with tofu, cilantro, and nuts sprinkled on top.
VARIATIONS: You can add all sorts of additional veggies to this. Carrots, mushrooms, and red peppers are especially good.

Black Bean & Salsa Soup

This soup is sooooo good and you can tweak the recipe based on what veggies you have on hand. The recipe is vegan, but you can always add chicken or some other meat if you want extra protein, and/or garnish with shredded cheddar and/or sour cream.

Ingredients:
2 Tbsp olive oil
1 cup yellow onion, diced
3 or more cloves garlic, minced
1 cup red pepper, chopped
1.5 tsp cumin
1 tsp chili powder
1.5 cups chunky salsa, fresh (homemade or store bought) is better than jar salsa.
4 cups vegetable stock
2 15 oz cans black beans, drained
1 cup fresh or frozen corn kernels
Extra’s for serving (all are optional)
lime juice
fresh cilantro, chopped
tortilla chips
ripe avocado, cubed
hot sauce
shredded cheddar cheese
sour cream

Procedure:
1. Heat oil in a large soup pot. When hot, add garlic, onion, pepper, and a pinch each of salt and pepper. Stir and cooked for about 4 minutes.
2. Add cumin and chili powder, stir to coat. Then add salsa and vegetable stock. Bring to a low boil.
3. Add black beans and corn. Simmer covered for 30 minutes, stirring occasionally. If you are adding meat, figure out when to add it based on what type and whether it is pre-cooked.
4. Enjoy on its own or add some of the extras suggested above.

Thai Tofu & Winter Squash Stew

2-3 leeks sliced
2 T peanut oil
2 cloves garlic
2 serrano chilis (optional
minced
1 T finely chopped ginger
1 T curry powder
1 T green curry paste
1 T light brown sugar
3 T soy sauce
1 15 oz can coconut milk
1 ½ pounds delicata squash-cubed, (you do not have to peel it!)
salt to taste
1 10 oz cube of firm tofu
juice of one lime
1/3 cup toasted peanuts
¼ cup chopped cilantro

Chop all veggies and ginger ahead of time.
Heat oil in the soup pot.
Add leeks and sauté about 3 minutes
Add garlic, chilies, and ginger Cook 1 minute more.
Add curry powder curry paste, sugar, and soy sauce. Stir well, scraping the pot.
Add 3 cups water or chicken stock, coconut milk, squash, salt.
Bring to a boil, lower heat, and simmer covered for 15 minutes until squash is tender.
Taste for salt and add lime juice.
Sauté the tofu in peanut oil until browned.
Serve soup over basmati or jasmine rice with tofu, cilantro, and nuts sprinkled on top.

VARIATIONS: You can add all sorts of additional veggies to this. Carrots, mushrooms, and red peppers are especially good.

Julienned Beet, Broccoli Stem and Carrot Salad

1 raw golden beet, peeled and julienned (you could use a red beet, but it will color the dish)
3 raw broccoli stems, peeled and julienned
2 carrots, julienned
1/2 cup raisins
1/4 cup chopped fresh parsley or cilantro
1 cup chopped toasted cashews

Dressing:
1 small shallot, minced
1 T lemon juice
2 T maple or honey mustard
2 T brown rice syrup
1/2 cup extra virgin olive oil
1/4 tsp sea salt
Freshly ground black pepper

Procedure:
1. Combine beet, broccoli stems, carrots, chickpeas, raisins, and parsley or cilantro in a large bowl.
2. In a separate bowl, combine dressing ingredients with whisk or handheld blender.
3. Pour dressing over vegetables, toss to combine, top with toasted cashews and serve.
Serves 6

Cool Cucumber and Avocado Salad

Ingredients:
2 English cucumbers, diced
1 teaspoon salt
1/2 cup diced red onion
1 small red bell pepper, diced
2 limes, zested and juiced
1/4 cup chopped fresh cilantro
1 tablespoon white sugar
1/2 teaspoon curry powder
4 dashes hot pepper sauce
2 avocados – peeled, pitted and diced

Directions:
1.Place the cucumber slices into a colander set in the sink, and sprinkle with salt. Set aside and allow to drip.
2.In a salad bowl, mix together the red onion, red bell pepper, lime zest and juice, cilantro, sugar, curry powder, and hot pepper sauce until thoroughly combined and the sugar has dissolved. Drain the cucumber slices and pat them dry with paper towels. Stir the cucumbers into the salad. Gently toss the avocados with the salad and serve.

 

Cilantro Cucumber Salad

Ingredients:
2 cucumbers
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/4 teaspoon salt
1 tablespoon chopped fresh cilantro

Directions:
1.Peel cucumbers, slice lengthwise into quarters, and cut into 1-inch pieces; place in large bowl. Sprinkle with lime juice, chili powder, and salt; toss. Toss with cilantro. Refrigerate until chilled.

 

Black Beans And Rice Salad

1/2 cup olive oil
3 tbsp. orange juice
2 tbsp. red wine vinegar
1 garlic clove, minced
1/2 tsp ground cumin
1 tsp chili powder
2-3 drops Tabasco Sauce
3/4 tsp salt
Freshly ground pepper (to taste)
3 cups cooked long-grain white rice (1 cup raw)
2 cans (15 ounces each) black beans, drained and rinsed
1 cup chopped red bell pepper
1/2 cup chopped green bell pepper1/2 cup chopped green onion, including some tender green tops
1/4 cup chopped fresh cilantro or parsley

1) In a medium bowl, whisk together oil, orange juice, vinegar, garlic, cumin, chili powder, Tabasco, salt and pepper.
2) In a large bowl, combine rice, beans, bell peppers, green onions, and cilantro. Toss lightly with about half of the dressing to coat, cover, and refrigerate.
3) Add more dressing just before serving, as needed. Serve cold or at room temp
Serves 8-10

Asian Noodles with Peas & Greens

Ingredients:
1  13.5 oz Can Coconut

3 TBLS apple cider vinegar
2 TBLS Cilantro
2 TBLS Tamari
3/4 TBLS grated fresh ginger (briefly fried with 1 tsp freshly crushed pepper added at end to the sauce)
3 tsp sesame oil
2  tsp Sriracha hot sauce (could use less–heat wise)
2 tsp green Thai curry paste (could use slightly less if too hot but flavor will be slightly different)
1/2 tsp brown sugar
2 green onions finely cut (added raw)
4 or more cloves of garlic cut and fried till brown with pinch of salt

3 bundles of udon noodles (or wide rice noodles)
1 or more cups Tofu or chicken cubed and fried
¼ cup Toasted sesame seeds
2 cups Peas-snow or snap, trimmed and snapped in two
2 carrots- cut into rounds
Mustard greens or spinach-leaves torn into bite-sized pieces

Procedure:
-Make sauce first to let flavors meld.

-Cook the chicken or tofu (a great use for leftover chicken).
-
Cook noodles according to package directions, then rinse thoroughly in cold water and drain well.
-
Pour noodles into a deep serving bowl and add sauce, veggies, and tofu or meat.
-
Mix well and top with sesame seeds.
-
Serve cold.

Black Bean & Rice Salad

Ingredients:
1/2 cup olive oil
3 Tbs orange juice
2 Tbs red wine vinegar
1 garlic clove, minced
1/2 tsp ground cumin
1 tsp chili powder
2-3 drops Tabasco Sauce
3/4 tsp salt
Freshly ground pepper (to taste)
3 cups cooked long-grain white rice (1 cup raw)
2 cans (15 ounces each) black beans, drained and rinsed
1 cup chopped red bell pepper
1/2 cup chopped green bell pepper1/2 cup chopped green onion, including some tender green tops
1/4 cup chopped fresh cilantro or parsley

Directions:
1) In a medium bowl, whisk together oil, orange juice, vinegar, garlic, cumin, chili powder, Tabasco, salt and pepper.
2) In a large bowl, combine rice, beans, bell peppers, green onions, and cilantro. Toss lightly with about half of the dressing to coat, cover, and refrigerate.
3) Add more dressing just before serving, as needed. Serve cold or at room temp.

Serves 8-10