Category: Salad

by Veggie Sutra

Chunky Salad with Garlic Tofu and Sweet Basil Dressing

It has been a summer of intense events, the kind that make you take stock of the life and its meaning and all that.  Things are looking up finally with nothing but a few inconveniences, considering. We had to cancel a few plans, including one to visit Yellowstone with amma.  Some other time!   The moose can wait.

Like the Bard said, all’s well that ends well.   Crisp fall weather has finally arrived and its time for warming soups and stews.  Through the summer, V and I have tried to be faithful about eating more salads.  I have a large repertoire of dressing recipes now but V likes the variations with basil the best.  The abundance of basil in the garden this summer made it pretty easy to whip up a variety of dressings with basil.

 

 

This is a chunky salad which is filling enough to serve on its own for lunch. The garlic tofu slices provide the protein necessary to make it a complete meal.  You could also serve it with a cold gazpacho made with watermelon or strawberries or cucumber, all great summer produce still available in the Farmers Markets.

 

 

Recipe for Chunky Salad with Garlic Tofu and Sweet Basil Dressing

Serves 2 for lunch

[Printable recipe]

Ingredients:

  • Garlic Tofu:
    •  1 14oz block of tofu
    • 1 Tbsp vegetable oil
    • 1 tbsp dried garlic flakes or 1 tbsp minced fresh garlic
    • Coarse salt
    • 1 tsp cayenne pepper or paprika
    • 1 tsp sumac
  • Sweet basil dressing
    • A large handful of basil leaves (more the better)
    • 1/2 cup olive oil
    • 1/2 cup lemon juice
    • 1 Tbsp dijon mustard
    • 1 Tbsp maple syrup
    • Pinch salt
  • 1 cup shredded cabbage
  • 2 large handfuls of large cut cauliflower florets
  • 1/2 cup red bell pepper cut into strips
  • 1/2 cup green pepper cut into strips
  • 1/2 cup carrots, thinly sliced

Method:

  • Drain and press the tofu between 2 plates and place a weight on top to squeeze out all the water.  Leave it for half an hour or more.  (Keep an eye on it as the tofu tends to wobble causing the weight to fall)
  • Make the Dressing:
    • Blend all the ingredients for the dressing until smooth.   Taste and adjust as desired.
  • Make the Garlic Tofu:
    • Cut the tofu in to 1/2 inch thick strips
    • Heat oil in a wide pan on medium heat, add the minced or dry garlic and saute for a min until fragrant
    • Place the tofu in  a single layer in the pan and lower heat
    • When golden on one side, turn over and cook on other side until golden
    • Sprinkle with salt, sumac and cayenne pepper/paprika and coat on both sides
    • Remove the tofu on to a plate
  • Assemble the salad just before serving
    • Toss the vegetables with the dressing and plate
    • Place the tofu strips on top and serve

 

 

Save the remaining dressing in a bottle in the refrigerator.  It may coagulate a bit, but you can gently warm it up before using again.

I am still surprised at how fast the year has gone by.   Summer has been pretty mild this year and only now the strawberries have turned sweet.  In fact, they are so sweet and fragrant now, that is pretty much all we are serving for dessert when we have friends over.   Let’s live it up in this final hurrah of summer!

by Veggie Sutra

A Very Summery Salad with Basil-Mustard Dressing

Last weekend turned out to one of those weekends when most everything on our menu was backyard-to-table.   We harvested a good crop of eggplant and bell pepper, as well as tomatoes, basil and greens.   Love summertime when there is enough light for me in the evenings for me to putter around in the garden and talk to my plants.  Ha ha, yeah I do that sometimes!

 

 

V is continuing on his salad kick and loved the Basil-Tomato Dressing I had made couple of weeks back, and I still have some of that left in the refrigerator.  I do need to start labeling these dressings!   And before I turned around, there was enough basil for another batch of pesto.  I decided to make yet green dressing using basil, this time from a brand new book called Saladish by Ilene Rosen.  It must be really hard to write a whole book on salads and I really appreciated the creativity that went in to the book.

The salad I made for our lunch consisted of lots of greens (I used arugula), tomatoes, and avocados.   The protein came from the pan-fried tofu sprinkled with salt and pepper.   As I final step, I topped the salad with some micro-greens but delicate herbs like dill or chives would work as well.  Topping with some crunchy nuts makes it a filling and complete mid-day meal.

One tip for dressings left in the refrigerator.  It does tend to thicken and coagulate and so before using it, I gently warm it up in some warm water or by placing it in the microwave for around 30 seconds.

 

 

Recipe for a A Very Summery Salad with Basil-Mustard Dressing

Serves 2 for a light lunch

Dressing inspired by a recipe in Saladish by Ilene Rosen

[Printable Recipe]

Ingredients:
  • 1 14oz block of extra-firm tofu
  • 1 Tbsp vegetable oil (or extra virgin olive oil)
  • 2 large handfuls of arugula or spinach, washed and drained
  • 2 large ripe tomatoes, washed and cut in to wedges
  • 2 avocados, washed and cut in to wedges
  • About 1/4 cup of microgreens or chopped herbs to sprinkle on top
  • 1/4 cup walnuts or macadamia nuts
  • For the dressing (enough to save for a couple more meals):
    • 2 cups packed basil leaves, washed
    • 4 Tbsp apple cider vinegar
    • 1 Tbsp dijon mustard
    • 1 cup extra virgin olive oil
    • A generous pinch of white sugar
    • sea salt to taste
    • freshly ground black pepper to taste
Method:
  • Prepare the dressing:
    • Pulse all the dressing ingredients in a blender until smooth.  Add sea salt and black pepper to taste.  If the dressing is too thick, use more oil or a little bit of water and mix
  • Prepare the tofu strips:
    • Drain the tofu of all water by placing the block of tofu on dish and placing something heavy on top for a couple of hours
    • Slice the tofu in to 1/4″ thick slices
    • Place a wide pan on the stove and add a tablespoon of oil
    • When the oil is hot, place the tofu slices and turn the heat to medium or low
    • Flip the tofu after 5-7 mins to the other side until it is evenly golden on both sides
    • Sprinkle with sea salt and pepper and slice further into thin strips
  • Assemble the salad:
    • On two salad plates, place a large handful of arugula each
    • Place half the sliced tomato, sliced avocado and as much tofu strips as you want on each plate.  (Save the remaining tofu strips for another meal)
    • Sprinkle microgreens and nuts on top
    • Drizzle with the green dressing and enjoy

We sat outside in the garden to enjoy this very summery salad as the smell of basil, gardenia and roses wafted by.   I do love mild Bay Area summers like this but at the same time, I sent a silent prayer to people all over the state affected by the nasty wildfires.

by Veggie Sutra

Black Bean Summer Salad with Tomato Basil Dressing

My route at the Sunnyvale Farmers Market is usually the same every week.  I have a few favorite stands I efficiently traverse while deftly dodging the gawking, ambling crowds.  One of the stands I visit carries a lot of greens through the seasons and last weekend you wouldn’t believe what I saw there!   A huge bunch of Moringa leaves.  I crushed them between my fingers and brought it up to my nose to check and yep, it was moringa.  And selling pretty cheap at a couple of dollars a bunch too.   The farmer, of Chinese origin, said they started carrying it this summer.  I didn’t have the time to stay and chat, but I was curious about when they planted it and whether they would have Moringa pods, or drumsticks, soon.  And how on earth did such a big tree grow overnight on his farm.

For those who don’t know Moringa, it is the current “superfood” fad. (Take a backseat, kale and turmeric, I guess!)  The leaves, as well as the drumsticks, are cooked and eaten in Southern India, where the tree grows widely in home gardens.  If you find it at your farmers market, grab a bunch and cook it like you would cook spinach.  Fads aside, the leaves are indeed highly nutritious.

Coming back to the salad series, this week’s salad is made exclusively with ingredients I picked up on Saturday at the farmers market.  It is amazing what a bounty summer produces.

 

 

 

Recipe for Black Bean Summer Salad with Tomato Basil Dressing

[Printable Recipe]

Serves 2 for a light meal or 4 as a side with lunch

Tomato Basil Dressing inspired by a recipe in Savour: Salads for All Seasons by Peter Gordon

Ingredients:

  • 1 cup black beans, washed thoroughly in running water and soaked overnight in warm water
  • For the dressing
    • 3 Tbsp apple cider vinegar
    • 1 large ripe tomato, chopped roughly
    • 2 cups packed basil leaves, chopped roughly
    • 2 cloves garlic
    • 1/2 tsp cayenne or paprika
    • salt to taste
    • 3/4 cup extra virgin olive oil
  • 1 avocado, peeled and sliced
  • 2 cups cherry tomatoes, sliced
  • 1/2 small red cabbage head, shredded
  • 1 small red onion, sliced thin
  • 1/4 cup toasted walnuts (or any nuts or seeds you have on hand) for garnish
  • Salt and black pepper to taste

Method:

  • Drain the soaked black beans and cook in a pressure cooker.  If you are cooking it in a sauce pan add enough water to cover the beans, add a pinch of salt, bring to a boil, then lower the heat and cover.   Cook on low heat and check regularly to make sure the beans do not get overcooked.  They should be well-cooked but firm.  Allow to cool.
  • Place all the ingredients for the dressing except the olive oil in a blender and blend till smooth.  Now, slowly drizzle the olive oil and emulsify.  Check salt and add more if needed.
  • Combine 1 cup of cooked black beans with the other ingredients.  (Save the remaining black beans for later or for a different recipe.)
  • Add enough dressing to taste, toss well.
  • Garnish with toasted nuts or seeds and serve.

 

 

I have never used raw tomato in a dressing but what better complements basil than tomato!   It is a very refreshing dressing for summertime, especially since basil grows so abundantly during this time of the year.

As I am going through the salad series, I am realizing that I am going to end up with a bunch of different dressings in my refrigerator.  I better start labeling them or I will lose track.

by Veggie Sutra

Watermelon Arugula Salad with Jalapeno Dressing

What better way to kick off summer and the salad series than a recipe using watermelon.  Just like I go winter-squash crazy when fall comes around, I go melon crazy once summer rolls around.  It is a great accompaniment for picnic lunches – just remove the rind and cut the melon into cubes, pack in a container with a tight lid in an icebox to enjoy as a dessert after lunch.   Or make a refreshing salad to go with lunch.

 

 

This time I went with a yellow watermelon, which I have seen in the markets before but have never tried.  I thought it tasted just as sweet as regular watermelon, but V remained opposed to what he called “a cantaloupe posing as a watermelon” and strongly suggested I go with a regular watermelon in the future, please.   If you have such reservations as well, feel free to use a regular red watermelon in this recipe.

 

 

Despite the skepticism about the oddly-colored impostor, the salad turned out to be a hit.  The combination came together beautifully – the sweetness of the melon complimented the bite in the arugula and the spiciness of the dressing which in turn was mellowed by the goat cheese.

Recipe for Watermelon -Arugula Salad with Spicy Jalapeno Dressing

Inspired by a recipe on pinchandswirl.com

[Printable Recipe]

Serves 6 as a large side salad

Ingredients:

  • For the dressing:
    • 2 Tbsp lemon juice
    • 2 Tbsp white wine vinegar
    • 1/2 cup mint leaves, washed
    • 2 jalapenos, ribs and seeds removed and then diced (use 1 jalapeno if you want it mild)
    • 1/2 red onion, diced
    • 3/4 cup extra virgin olive oil
    • Pinch salt & pepper
  • 1/2 cup raw almonds
  • 1 Tbsp ghee/butter or coconut oil (if vegan)
  • 1 medium watermelon, around 6 lbs,  washed, peeled and cubed
  • Around 6-8 oz fresh arugula leaves, washed and dried
  • Around 4 oz crumbled goat cheese (skip if vegan)

Method:

  • Make the dressing ahead as this will store well:  Blend all ingredients except olive oil, salt and pepper together in a blender.  Slowly incorporate the olive oil and emulsify.  Add salt and pepper to taste
  • Blanch the almonds and roast:  Soak the almonds in boiling hot water for 30 mins covered, until the skin slips off easily.  Dry on a kitchen towel.  Heat some ghee (use butter if you don’t have ghee) or coconut oil (if you are vegan).  Add the skinned almonds when the liquid is hot and roast in low heat until golden
  • Combine the cubed melon, arugula, goat cheese in a bowl
  • Just before serving drizzle the jalapeno dressing and sprinkle the almonds on top

 

 

Salad series kicked off right!   I have picked up a couple of good salad books from the library including the recently published Saladish by Ilene Rosen.  Hope to find some new exciting ideas for salads to keep the series going.

One last thing.  Save the watermelon rind if you have the patience.  It is kind of painful to remove the skin and save just the white part.  But watermelon rind has a ton of nutrients and tastes wonderful in this Watermelon Rind Curry recipe.

by Veggie Sutra

Warm Meditteranean-style Kabocha Squash Salad

When I first moved to California, I was so taken in by all the beautiful stone fruit that ripen in summer.  Peaches, apricots, nectarines, plums!   Oh what a bounty of drupes!   I couldn’t stop making jams and tarts and pies, especially when friends and neighbors freely shared their crop.  But that feeling jaded after a couple of summers and I discovered the exotic beauty of fall fruit like figs, persimmons and pomegranates.

 

 

Aren’t pomegranates the sexiest of all fruit?  Our little tree pomegranate tree had a healthy crop this year.  So, being the nice neighbors that we are, we offered some to our next door neighbors.  No, they said.  “We really don’t care for pomegranate”!   What???!!   That completely floored me.  How could someone not like the sweet, tart taste of this juicy, sexy glam fruit that appears in ancient myths and legends?

I finally figured it out!  They either didn’t know how to, or didn’t want to take the effort to peel the pomegranate to extract the seeds.  I must admit I find it a bit cumbersome myself.

Once my uncle cut open a pomegranate and said like a magician, “Now watch”. He then proceeded to whack the pomegranate over a bowl with a flat ladle.  Pretty soon he had gently extracted all the seeds in to the bowl.  I tried that technique myself and ended up with a pink shirt, a pink counter top and pink walls, like a carnage had just occurred at the scene.

So yeah, now I do it manually, one layer at a time.   It is worth it!

 

 

I saved some of the fruit from our fall crop in the refrigerator and fortunately it has kept well.  I love using pomegranate in salads like this Quinoa Salad.  Today, I used it in a Mediterranean-style Kabocha Squash Salad.

I call it Mediterranean style because of the ingredients and spices I used that came together very well.  I would have loved to use more herbs but this late in to winter, most of the herbs in my garden were gone.  I only managed to find a few sprigs of mint.    Feel free to generously use mint, parsley and other herbs you have on hand.

Here is the recipe.

Mediterranean-Style Kabocha Squash Salad with Chick Peas and Pomegranate

[Printable Recipe]

Serves 4 as a meal

Ingredients:

  • 3/4 cup dried chickpeas or garbanzo beans (or use 1 15oz can of chickpeas/garbanzo beans, drained and rinsed)
  • 1 medium kabocha squash, washed
  • Seeds extracted from 1 medium pomegranate
  • 1/2 cup + 4 Tbsp olive oil
  • 2 medium lemon, squeezed, yielding about 6 Tbsp juice
  • 2-3 cloves garlic, crushed and minced fine
  • 1/4 tsp cumin powder
  • 1/2 tsp sumac
  • 1/2 tsp black pepper
  • Salt to taste
  • Roasted walnuts and any herbs like mint for garnish

Method:

Prepare the Chickpeas (Skip this step if you are using canned chickpeas):

  • Soak the chickpeas in lukewarm water overnight or up to 2 days, changing water once or twice.  The chickpeas will double in size, so leave enough room and add enough water for soaking
  • Drain the soaked chickpeas
  • Boil 4-5 cups of water in a large saucepan, add the soaked chickpeas, and bring to a boil again.  Then lower the heat all the way down, add a pinch of salt if you like, then cover with a lid and cook for 60-90 mins until the chickpeas are soft.
  • Pro-tip:  Cooking the soaked chickpeas in a pressure cooker makes the process a lot faster.  I also hear from friends that the Instant Pot is awesome for this.
  • Once the chickpeas are cooked, drain any excess water and spread it out on a kitchen towel so it can dry a bit

Roast the Kabocha Squash:

  • Preheat over to 425F
  • Line a baking sheet with aluminum foil
  • Wash and scrub the kabocha squash.  You do not need to peel it.
  • With a steady hand, using a good chef knife, cut it in to halves and remove the seeds. Then cut it in to wedges and finally in to bite-sized pieces.
  • In a bowl, toss the kabocha squash with 2 Tbsp of olive oil, salt and black pepper
  • Spread evenly on the baking sheet and bake for around 20 mins until the squash is soft, and remove from oven

Roast the chickpeas:

  • Reduce the oven heat to 350F
  • Line another baking sheet with aluminum foil
  • In a bowl, toss the chickpeas with 2 Tbsp of olive oil, cumin powder and sumac.  Also add salt if the chickpeas were not cooked with salt.
  • Spread evenly on the baking sheet and bake for 10 mins
  • If you need to roast the walnuts, do it at the same time.  Spread the walnuts on another baking sheet, and roast at 350F for 10 mins on the top rack of the oven taking care to not let it burn as walnuts burn easily.

Prepare the dressing:

  • Whisk together 1/2 cup olive oil, 6 Tbsp lemon juice, pinch salt and crushed garlic

Prepare the salad:

  • Toss the kabocha squash, chickpeas, pomegranate seeds with as much dressing as you want per taste.  Garnish with toasted walnuts and mint leaves and serve.

 

 

This is a very satisfying salad for a meal but can also be served as a side.  It is also a very pretty dish to serve at parties.

by Veggie Sutra

Daikon radish salad with lemongrass tofu

 

Who knew radishes were part of the brassica family?!   I certainly did not, until I read about it in the Brassicas book that V bought.  It falls in the category of root brassicas along with turnips, rutabagas and horseradish.   Out of all of them, radishes are my favorite.   There comes a season in the farmer’s market when radishes of all varieties show up – rainbow radishes, black radishes, table radishes and other colorful ones. Daikon radishes, however, seem to be available pretty much year round in Northern California.   These long white radishes with a mild flavor are used prolifically in Asian and Indian cooking.

 

 

Daikon radishes in Japanese, Korean and Vietnamese cooking are a favorite for pickling.  In fact, the inspiration for the recipe in this post came from a Banh Mi salad we had last weekend at Veggie Grill, a local vegan restaurant.  (I know Banh mi sans the bread doesn’t make any sense as Banh Mi means bread, but I guess some poetic license was used in the naming!)

In India, the Daikon radishes are more pungent and a lot smaller than the ones we get here in Northern California.  Some sources call these small pungent ones “White Icicles” instead of “Daikon”.  In any case, these long white radishes, known as mooli in Hindi and mullangi in Tamil are prepared in different ways.   They are boiled in lentil soups and stews, stuffed in to bread to make filling mooli parathas (stuffed flatbreads) and are sometimes eaten raw with a squeeze of lemon and a dash of salt and pepper.   Oh the satisfying bite of eating them raw!   The leaves of Daikon radish are equally flavorful and are added to lentil soups.

 

 

 

Yes, the world is going to hell in a hand basket due to human related activities of over polluting, over-harvesting of natural resources and utter disregard for science (I am referring to our grand gesture of withdrawing from the Paris Climate Accord), but I am glad we have radishes in our hand basket.   And that’s all I will say on that topic!

This salad is inspired by Vietnamese flavors, and includes pickled radishes and carrots (called do chua) and baked lemongrass tofu.  It needs a bit of prep work for both these ingredients, but is otherwise quite simple to assemble.   I got the pickling recipe from White on Rice couple, whose recipes are always fail-proof.   The lemongrass tofu is my own concoction.

I could not resist using all the spring herbs in our garden, but one could go a little lighter on herbs, I guess.  Or not.  I always go a little crazy with herbs in springtime when copious amounts of basil and mint are ready to be harvested in the garden.  The lemongrass also is from a pot in the garden.   Lemongrass is pretty easy to grow, and unless you have a huge space, it is better to plant it in a pot as it will take over the garden like mint.

 

 

Recipe for Daikon Radish Salad with Lemongrass Tofu

[Printable recipe]

Makes 4 large lunch-sized servings

 Ingredients:

For the pickled radishes and carrots (Make at least 3 days ahead):

  • 2 cups water (slightly warm to dissolve the salt and sugar)
  • 1/4 cup rice vinegar
  • 1.5 Tbsp sugar
  • 1 Tbsp salt
  • 1 medium sized daikon radish (about 0.5 pounds), scrubbed, peeled and sliced into thin rounds
  • 2 small carrots (about 0.5 pounds), scrubbed, peeled and sliced into thin rounds
For Baked Lemongrass tofu (marinate overnight or at least a few hours before baking):
  • 1 tub of tofu (14 oz)
  • 2 stalks of lemongrass, tough outer layers and top stem removed and tender inside green part near the root minced
  • 6 Tbsp avocado oil or some mild vegetable/nut oil
  • 6 Tbsp rice vinegar
  • 1 Tbsp red chili flakes
  • 2 cloves garlic, minced (optional)
  • 1/2 tsp salt
  • 1/2 tsp sugar
For the salad:
  • Spring green mix, about 4 large handfuls, washed and dried
  • 1 long English cucumber, peeled and sliced into rounds
  • 1 jalapeno pepper, washed, de-seeded and minced (omit if you don’t want the heat)
  • 1 avocado, cubed
  • few sprigs of cilantro, washed well and chopped fine
  • 1/4 cup mint leaves, washed and julienned
  • 1/4 cup basil leaves, washed and julienned
  • few sprigs of spring onion, chopped in to small rings (optional)
  • 1/4 cup toasted almond slivers for garnish (optional)
Method:

 

  • Prepare the pickled radishes and carrots:
    • Mix the water, vinegar, salt and sugar well
    • Pour over the sliced radishes and carrots
    • Close tightly with a lid and refrigerate for at least 3 days
    • When ready to use, strain the liquid and throw it away

 

 

  • Prepare the baked lemongrass tofu:
    • Drain the water and place the tofu on a deep plate or bowl.  Place another plate over the tofu and weigh it down for at least an hour until the water is squeezed out of the tofu.  Then cut the tofu in to slabs.
    • Place the tofu slabs if possible in 1 or 2 layers in a shallow container with a lid
    • Whisk together the oil, vinegar, chili flakes, garlic, lemongrass, salt and sugar thoroughly
    • Pour over the tofu
    • Close tightly and refrigerate overnight
    • To bake the tofu:  Preheat the oven to 400F
    • Remove the tofu from the container and save the marinade.  You will use the marinade as a dressing
    • Line a baking sheet with aluminium foil and place the tofu in a single layer on the foil
    • Bake for 10 – 15 minutes, flipping the tofu once mid way, until slightly golden on both sides
    • Cool and cut the baked tofu in to bite-sized pieces
  • Save the marinade for dressing:
    • Strain the minced lemon grass, garlic and chili flakes from the tofu marinade. (Press with the back of a spoon to release all flavors)
    • Add more oil and vinegar if needed
    • Taste and adjust salt and add a pinch of black pepper and whisk
  • Assemble the salad:
    • Toss together the spring green mix, pickled radishes and carrots, baked lemon grass tofu, sliced cucumber, jalapeno peppers, avocado and chopped herbs with the dressing
    • Garnish with toasted almond slivers while serving

As we sat outdoors on this beautiful spring day to enjoy our lunch salad, hummingbirds and bees buzzed around, presumably enjoying their own lunch.  This has indeed been a lovely spring with tons of flowers due to the generous winter rains.    After lunch, I sat outside here dreaming up more radish recipes to make in the days to come.

P.S.  I am submitting this recipe to Meat-free Mondays on Tinned Tomatoes!   As mentioned in the previous post, I totally believe in a “reducetarian” diet, where everyone attempts to reduce their intake of meat for our own health and the health of our planet.

by Veggie Sutra

Quinoa Salad with Pomegranate Seeds

Oh, what a perfect fall day walking around out midtown Sacramento enjoying the beautiful Victorians this past weekend.  We had lunch at a new vegetarian restaurant called Veg in midtown and also visited the newly renovated Sacramento Natural Foods Co-op.   The co-op has been around for ever – even before Whole Foods came to Sacramento and fosters a real sense of community.   It made me really nostalgic to go there.  This is the place where I first learnt about the real implications of organic and locally sourced foods, how to make natural cleaners using stuff like vinegar, to eschew plastic bags and carry my own bags, and everything important in life!

quinoa-salad-with-pomegranate-5-2

We got lucky with the weather in Sacramento, but this fall in California has been weird – the weather’s been alternating between too hot and too cold with intermittent showers in between to mix it up.  The effects of the drought seems to be lingering and as I have done for the last 4 years, I hope fervently for a wet winter.  On the bright side, fall produce like squashes have started appearing in the markets.  (In fact, at Veg in Sacramento, I had a yummy curry with sweet potato and kabocha squash in coconut milk.)  Fall fruits like figs and persimmons and pomegranates are also here.   Last time around, I made a vegan banana bread topped with fresh figs.  This weekend I made a really bright salad with pomegranate seeds.

Aren’t pomegranates just about the most exotic and sexy of fruits?   No wonder in many ancient cultures they were seen as a symbol of fertility.   Pomegranates grow rather well in California due to the Mediterranean climate with dry summers and winter rainfall.  Apparently they were brought here by Spanish settlers originally, but the young tree in our backyard was brought to us by a friend who is an expert at propagating fruit trees.  He considers all the baby trees his own babies and so it was a relief to him (and us) that our tree has survived and thrived, and had its first produce this year.  We were quite pleased with the deep red sweet seeds and look forward to many years of fruitful growth.

quinoa-salad-with-pomegranate-4

Here’s the super simple, yet delicious recipe for a quinoa salad with pomegranate seeds and parsley.

Quinoa Salad with Pomegranate Seeds and Parsley

[Printable Recipe]

Ingredients:

  • 3 cups cooked quinoa (about 1 1/4 cup uncooked)
  • 1 cup pomegranate seeds (from 1 large pomegranate)
  • 1 large bunch parsley, washed and chopped (about 1 cup)
  • 2 cups shredded cabbage and carrots
  • 1/2 cup lightly roasted walnut pieces for garnish
    For dressing:
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup freshly squeezed orange juice (1 medium orange)
  • 1 tsp freshly ground black pepper
  • 1/2 tsp salt
Method:
  • Toss all the salad ingredients except walnuts together
  • To make dressing, place all the ingredients in a bottle, close the lid and shake until emulsified
  • Drizzle dressing over salad and toss lightly
  • Before serving, garnish with walnuts and serve

This was the perfect fall meal sitting outside in warm sunshine, trying not to think about having to put away our patio furniture for the winter just yet!

quinoa-salad-with-pomegranate-2-2

by Veggie Sutra

Salad with winter vegetables and a spicy dressing

Winter’s finally here and I haven’t been talking much about the rains here in Northern California because I don’t want to jinx it.   Shhhh.. no more talk about that.   But,  I do want to mention again that I am really thankful that our local farmers market is open year-round, even when it is raining!   I went late this weekend, around closing time, and was disappointed that I had to scrounge for veggies, but I did not do so badly.   See my basket filled with cabbage, fennel, romanesco broccoli, daikon radish and a few others like onion.

My farmers market basket (January 2016)
I was looking through the Veggie Sutra archives and last year, around this time, I had posted a recipe for Warm Kale Salad with Pear inspired by Alice Waters’ book.  Maybe it is something about those beautiful cruciferous vegetables that makes me want to put together salads even in winter time!   
A Winter Salad with Harissa Dressing
While a light olive oil + lemon juice dressing is perfect for a summer salad, winter time calls for something more substantial and spicy.  So I flipped through a few of my books to find a suitable dressing.  The inspiration, finally, came from Mildreds, which has recipes from the eponymous restaurant in London.   I modified it quite a bit, but was intrigued about adding harissa in a salad dressing.  
A Winter Salad with Harissa Dressing
Recipe for a Winter Salad with Harissa Dressing
Ingredients:
Salad:

  • 1/2 cup of fennel, thinly sliced
  • 1/2 cup of radish, thinly sliced
  • 1 cup of greens like spinach, arugula, etc.
  • 1 cup of shredded cabbage, carrot, etc.
  • 1 avocado, sliced in to wedges
Dressing:
  • 2 tsp harissa (add more after tasting if desired)
  • 2 Tbsp lemon juice
  • 1/4th cup olive oil
  • 1 pinch white pepper
  • 3 tsp brown sugar
  • 3 cloves garlic, finely minced
  • 1/2 inch piece ginger, grated
Garnish:
  • 2 Tbsp hemp seeds
  • 2 Tbsp shelled and toasted pistachio nuts
Method:
  • Whisk or shake together all the dressing ingredients until it is blended well.  Add more harissa if desired after tasting
  • Mix all the salad vegetables except avocado in a salad bowl
  • Add the dressing and toss to combine well
  • Serve with avocado wedges on top, sprinkled with hemp seeds and pistachio nuts
A Winter Salad with Harissa Dressing
I love fennel and it’s available in our farmer’s market only around this time of the year.  The first time we tasted fennel was in a very fancy restaurant in Aswan in Egypt.  They served the whole bulb cooked with a curry sauce and it was absolutely divine.  I use up every part of the fennel, basking in the lovely aroma as I am cooking.  Last week, I made a fragrant pesto with the dill-like leaves and it was wonderful.   Good timing too, since the basil in my garden has dried up completely.  

Oh, and I know avocados are not a winter produce, but I could not resist getting some when I went in to Trader Joes especially because the produce guy was just stacking it up in a great big pyramid near the entrance as I was walking in!

The salad came together quite nicely for a great, quick lunch on a busy day.  I usually pack the salad in the lunch box minus the dressing and nuts.  I pack the dressing separately in a bottle so that it can be poured on and tossed right before eating.  This is a lunch that you don’t have to place in the refrigerator at work.  If you leave it at your desk, it will be the right temperature around lunch time!
Any one else crave salads in winter?
by Veggie Sutra

Pretty in Pink – A Cool Summer Lunch Menu

It has been a scorching, smoky weekend in Northern California leaving me with no desire to cook over a fire.  A simple, cooling lunch that can be put together without turning on the stove or oven is what I was looking for.

My inspiration came from a book I am currently reading called Lunch at the Shop by Peter Miller.  It is about the simple, elegant mid day meals that he and his coworkers prepared in the backroom of his book shop without access to an oven or stove.  The trick (I gathered) is to have some precooked foods like rice, lentils and beans available in the fridge, and basic ingredients like olive oil, lemons and dried herbs in the pantry.  Add fresh seasonal produce to this, and a gourmet meal will come together in no time!

Sugar-free “ice cream” with pluot jam topping

And so it came together – a pretty-in-pink healthy, cooling summer lunch complete with dessert!   Here is the menu:

  1. Lunch-sized chopped salad with cooling vegetables
  2. Strawberry-mint shrub sparkler
  3. Sugar-free “ice cream” with pluot jam topping
Strawberry Mint Shrub Sparkler

Before I get to the super-simple recipes, a confession!  The sauerkraut I started 2 weeks back did not turn out well.   There is a guy in our wonderful year-round farmer’s market who sells this amazingly tasty sauerkraut.  Mine was a 2-year old’s doodle compared to his Monet!  I think I know where I went wrong, so I will try again, undaunted!

A summer salad

(1) Recipe for A Chopped Summer Salad with a simple lemon dressing

[Printable Recipe]

Inspired by ideas from Lunch at the Shop by Peter Miller.

 

Ingredients:

  • 1 long Persian cucumber or 3-4 small ones, seeded and chopped 
  • 1 cup of grape or cherry tomatoes, cut in to 2
  • 1 small red onion, chopped
  • 1 cup of chopped red cabbage
  • 1 avocado sliced in to wedges or cubed
  • Dressing:
    • 3 Tbsp lemon juice
    • 4 Tbsp olive oil
    • pinch sea salt
    • pinch black pepper
    • 1 Tbsp finely chopped basil leaves or cilantro leaves
  • Some toasted nuts (almonds, walnuts) or seeds (sunflower, pumpkin) to garnish (optional)
Method:
  • Whisk together all the dressing ingredients except herbs.  Mix in the herbs and set aside
  • Combine in a bowl all the chopped vegetables 
  • Pour the dressing over it and toss to coat evenly, garnish with nuts if desired and serve
Notes:
1) Use any summer vegetables you have at hand and don’t be limited to the ones I used.  Bell pepper (red or green), greens of any kind, cooked (or canned) beans, lentils or chickpeas, grated carrots or beets, cooked wild rice or quinoa, and radishes are some choices.
2) You can use balsamic vinegar instead of lemon juice in the dressing if you wish and also make the dressing more interesting by adding grated ginger or dried oregano.
3) Did you know that both cucumber and red onion are cooling vegetables?  So is lemon juice.

Strawberry Mint Shrub

Back in May, with the advent of an early summer here in California, I made a Ginger-Mint Shrub as part of the Veggie Sutra’s Fermentation Series.  V and I loved it so much that it has become our go-to summer drink.  That was my first attempt at making shrubs and therefore I followed the original recipe by Mary Karlin in Mastering Fermentation by the book, so to speak.   This time I substituted the ginger with strawberries.   After all, what’s more summery than strawberries?  

(2) Recipe for A Strawberry-Mint Shrub Sparkler
Adapted from Mastering Fermentation by Mary Karlin
Makes enough for around 6 people
Ingredients:

  • 1/2 cup chopped very ripe strawberries, smashed slightly
  • 1/2 cup packed fresh mint leaves + a couple of sprigs of fresh mint
  • 3/4 cup raw organic apple cider vinegar (use one with live mother cultures like Bragg Apple Cider Vinegar)
  • 1/2 cup freshly squeezed lime/lemon juice
  • 1/2 cup raw unrefined cane sugar
  • 1 bottle of sparkling water
  • A few ice cubes if you like
  • Plus about 2 weeks of patience!
Method:
I am going to be lazy here and ask you to refer to my post on Ginger-Mint Shrub.  It turned out very well, and the original recipe has step-by-step photos as well.  Just substitute strawberries for ginger. Other interesting combinations to try: Apricot-Mint or Apricot-Basil, Peach-Mint, and Mango-Mint (use fresh mango).
Banana-Date Ice Cream with Pluot Jam Topping
This year, the California-grown stone fruits that we get at our farmer’s market have been extra-sweet, apparently a consolation prize for the persisting four-year drought.  I could not resist making a batch of summer fruit jam, even though V and I are abstaining from eating any added sugar these days.  Well, I usually give away most of the jam I make, so I don’t feel so bad!  I used some of the jam to top a sugar-free dessert giving it a pretty pink look as well a sweet and tart finish. 
(3) Recipe for a Sugar-free “ice cream” topped with home-made pluot jam
Makes generous portions for 2
Ingredients:
  • For “Ice Cream” 
    • 2 overripe bananas which have been frozen ahead of time, thawed slightly to peel and chop
    • 1/2 cup pitted and chopped dates
    • Up to 1/4 cup creamy coconut milk as needed
  • For topping
    • Some toasted pine nuts and raisins
    • Home-made pluot (or any summer fruit) jam (I used this recipe, with a slight variation of spices)
Method:
  • In a powerful blender or food processor, add the banana and dates.  Blend until smooth, scraping down the sides every now and then, and adding a little bit of the coconut milk at a time if needed
  • Scrape into a container with a lid, and freeze for around 6 hours
  • Scoop the “ice cream” into serving cups, top with pine nuts, raisins and a spoonful of jam and serve
Here is that pretty Pluot Jam
Summer is my least favorite time of the year, except for the abundant variety of produce that is available.  Which reminds me, I need to get more canning and freezing done before it is too late to save any produce for winter!   What are your favorite summer produce to save for winter and how do you do it?