Ginger-Peanut Salad

Remember the days of your youth when you were stuck in a church basement amongst a sea of cold pasta salads and random vegetables such as carrots and celery that were mysteriously encased in jello?

Whenever I hear the words "cold salad" I think exactly of that. That is, up until now.

I'm a sucker for Thai food. The peanut sauces, the ginger, garlic, cilantro and richness of the flavors are what inevitably bring me running back for more.

The original recipe calls for soba noodles, which are not gluten free, so instead I substituted quinoa spaghetti.

Let's talk about quinoa (pronounced "keen-wah").

Referred to as "The Mother Grain" by the Incas (who were so amazed by it's benefits that they held it to be sacred), quinoa is very high in protein, contains a balanced set of amino acids making it a complete protein, and is also high in fiber, phosphorous, magnesium, and iron. Not only is quinoa gluten free, but it is also low-glycemic making it an excellent choice for diabetics.

When prepared in it's natural state, quinoa has mild, slightly nutty flavor and it's texture is light and fluffy making it an excellent (and more nutritional) stand in for couscous or rice. (Stay tuned for more recipes containing quinoa!)

But when it comes down to it, the sauce in this recipe is the kicker. The creaminess of the peanut butter along with the sassiness of the ginger, garlic, and cilantro make me want to pack my bags, convert to Buddhism and move to Thailand. It's just that good.

So the next time you find yourself looking for a cold salad to bring to a picnic or a party, (church basement optional) give this one a whirl...You won't regret it!


Ginger-Peanut Salad
Recipe, in part, by Melynda Saldenais as published in the Whole Foods Market flyer
Serves 4

1 8 oz package quinoa spaghetti
1/2 cup peanut butter
1/4 cup brown rice vinegar
1 Tbs agave nectar or maple syrup
1 Tbs minced fresh ginger
2 tsp tamari
1 clove garlic, peeled
1 Tbs lime juice
1 tsp fresh lime zest
1/2 cup chopped fresh cilantro
1 cucumber, peeled and sliced(1 1/2 cups)
1 small red bell pepper, sliced (1 cup)
1 large carrot, grated (1/2 cup)
2 Tbs chopped peanuts, optional

Cook noodles according to package. Rinse under cold water, drain.

Puree peanut butter, vinegar, agave nectar, ginger, tamari, garlic, lime juice, lime zest, and 1/4 cup cilantro in blender until smooth, adding 2 to 3 Tbs warm water to thin, if necessary.

Toss together noodles, veggies, and peanut butter mixture. Garnish with remaining cilantro and peanuts, if using.

Caprese Salad

For those of you who would think that it's impossible to enjoy a Caprese Salad without the mozzarella, think again. I have found an excellent substitution to the "C" word in the form of a pignoli ricotta.

The recipe comes from Raw Food Real World, an excellent "uncook" book that I use ALL of the time. In fact, that's where I've been the last five or so odd months, tinkering around with my new dehydrator making things like buckwheat pizza crusts, cranberry and maple "grawnola", macadamia cheese, and my personal favorite, "Zucchini and Green Zebra Tomato Lasagne." This shit is the biz-omb. I've made this so many times that the pages for the book are splattered with pesto and tomato juice. Incidentally, this is where the recipe for the pignoli ricotta comes from.

No dehydrator necessary for this recipe, it's super easy and tastes wonderful on a warm summer's day. Serve it on a bed of greens, or just serve it plain, on a plate with a little olive oil drizzled over the top and a touch of sea salt. YUM!

Caprese Salad:

1 tomato sliced to desired thickness
basil leaves for each tomato slice
pignoli ricotta (recipe to follow)

2 cups raw pine nuts, soaked for 1 hour of more
2 Tbsp lemon juice
2 Tbsp nutritional yeast (if you don't have this, it's not a recipe breaker)
1 tsp sea salt
6 Tbsp filtered water

Place the pine nuts, lemon juice, nutritional yeast, and salt in a food processor and pulse a few times, until combined. Gradually add the water and process until the texture becomes fluffy, like ricotta.

To Serve:
Place tomato slices on plate, cover each slice with a basil leaf, add a dollop of pignoli ricotta, drizzle with olive oil and add a touch of freshly ground sea salt.

You can store the leftover ricotta in a sealed container in your refrigerator for up to a week.

(In the picture, I added a dollop of the pine nut pesto instead of the fresh basil leaves.)

Stop Mocking Me, Chickpea Salad

I've seen variations of this salad marketed as "Mock Tuna Salad" and "Mock Chicken Salad." Why do people feel it necessary to associate a perfectly good food with that of other foods?

Who knows, maybe they feel that they are getting more if they are eating tuna and/or chicken. I say those people are crazy.

The chickpea is a good source of protein and iron, and an excellent source of fiber. Plus is has no cholesterol so it won't clog your arteries.

Now, on to the Vegenaise.

I love Vegenaise, and if I were stranded on an island and I could choose one thing to bring with me I would honestly have a hard time deciding between chapstick and Vegenaise. And the more I think about it the more I think that the grapeseed oil in Vegenaise could double as chapstick...So there you have it.

And just when you thought this salad couldn't get any better, don't forget about the flax seed oil. This is not necessary for the salad to taste good, it just adds some healthy Omega 3 oils that are known to help reduce inflammation. So if you have some, add it, if not then it's not a recipe breaker.

Once again, I have to say that when I make this, I usually turn it into a hodgepodge of ingredients, and I don't really measure anything. I'll stick to the basics, and know that if you don't like sweet pickles you can use celery, or if you don't like mustard, you can leave it out, if you want more Vegenaise then add it, because ultimately it's up to you. So quit pouting and make this however you want to.

You can serve this on top of fresh spinach with sliced avocado, or you can put it on a piece of gluten free toasted bread or crackers...Whatever blows your skirt up.

Stop Mocking Me Chichpea Salad

1 15 oz can Garbanzo Beans (Chickpeas)
1/4 cup Vegenaise
1/4 cup sweet pickles, finely chopped
2 Tbsp red onion finely chopped
1 Tbsp dijon mustard
1 tsp. flax seed oil
salt to taste
pepper to taste

In a medium sized bowl, mash the chickpeas with a fork or potato masher until most of the beans are mashed.

Combine everything else and mix well with a fork.

Season to taste.

Kick-Ass Corn Salad

First of all, I relize that I will not win any food photography awards with this horrible picture taken from my camera phone, but the computer that I download my pictures from my digital camera to is on the fritz, therefore, this is what you get.

I got this recipe from my mother in law who got it from Real Simple Magazine a few years ago, and to tell you the truth, I don't remember the actual name since I now just make it from memory instead of looking at the recipe. Therefore, I have appropriately named it "Kick-Ass Corn Salad."

This salad is perfect this time of year as the sweet corn is just right, therefore it is your PERFECT farmers market salad with the cherry tomatoes, cilantro, corn, red onion, limes and avocado, and it goes perfect as a side for your veggie burgers or even veggie tacos!

(By the way, I suggest using REAL sweet corn FROM THE COB in this salad. Canned corn and frozen corn don't do it justice. You can prepare the corn on the cob by boiling it in water for a few minutes and removing the kernels from the cob with a serrated knife. I use about six cobs in this recipe)

Kick-Ass Corn Salad

2 cups Corn (I use about 6 cobs which is a little more than that)
1 Pint Cherry Tomatoes, halved
The juice of one lime
1 avocado, peeled, seeded and diced
1/4 cup chopped cilantro
1/2 cup finely diced red onion
2 Tbsp olive oil
Freshly ground sea salt to taste
Freshly ground pepper to taste

Mix all ingredients in large bowl. If it's going to be awhile before serving, add the avocados right before you serve to preserve their color.

The good thing about this recipe is you can taste as you go and add more or less of each ingredient to your liking!

Beet; Misunderstood.

Beets have been given a bad rap. (Ahem...GSR? You know who I'm referring to...right?) Usually thrown carelessly on a vegetable tray, left to fend for themselves, beets have rarely been given the benefit of the doubt. With their earthy flavor, and deep red color, they make a great addition to any meal. Beets can be grated raw over a salad, or cooked and made into soup, eaten as a side, or sliced cooked on a salad, which incidentally is the way I like them the best.

Beets are rich in folate, a water-soluble “B” vitamin that helps produce and maintain new cells and has been known to help prevent changes to DNA that may lead to cancer. Beets are also a good source of manganese, potassium, fiber, vitamin C, magnesium, iron, copper, and phosphorus. So, when your mom used to urge you to “eat your beets!” she knew what she was talking about. Always listen to your mother.

Usually, I buy my beets at the market and cook them at home. I clean them and place them in a covered casserole dish with about ¼ cup water (just to cover the bottom of the dish) and microwave them for between 12-15 minutes. Always leave the skins on while cooking beets, it helps keep the nutrients inside as well as the beautiful red color.

My favorite way to serve beets is usually with a nice fresh herb salad…Earthbound Farms prepares a great pre-washed mix. Toss the salad and beets along with some chunks of avocado, red onion, walnuts and the following dressing that will help bring out the flavors of this colorful salad. You can also add fresh pears, or you can sauté them in a little oil and let them caramelize and add them to the salad as a sweet kick!

“Creamy” Mustard Vinaigrette

½ cup Champagne Vinegar
1 tablespoon Dijon Mustard
1 large clove pressed garlic
¾ teaspoon salt
Pinch of fresh ground black pepper
½ cup good extra virgin olive oil.

In a small bow whisk together the vinegar, mustard, garlic, salt and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.

I store my dressings in mason jars, which makes it easy to shake and mix after they have been sitting in the refrigerator.