vegan

Asian Rice Salad with Edamame

Asian Rice Salad with Edamame

Original Recipe: https://www.rebeccakatz.com/recipe-box/asian-rice-salad-with-edamame

For the salad

  • 2 teaspoons sea salt

  • 2 cups Forbidden rice, rinsed and drained

  • 1 cup shelled edamame beans

  • 1 cup peeled and thinly sliced diagonally celery

  • 1 cup peeled and shredded carrot

  • 1/2 red bell pepper, diced

  • 1/2 cup scallions thinly sliced diagonally, green and white parts

For the Dressing

  • 2 tablespoons brown rice vinegar

  • 3 tablespoons tamari

  • 1 tablespoon minced fresh ginger

  • 2 cloves garlic, minced

  • 1/8 teaspoon cayenne

  • 1/4 cup sesame oil

  • 3 tablespoons fresh lime juice

  • 1/8 teaspoon sea salt

  • 1/2 teaspoon Grade A Dark Amber maple syrup

  • 1 cup toasted cashews

  • 1 tablespoon chopped fresh cilantro

  • 1/2 cup chopped fresh basil

  • 1 tablespoon lightly toasted sesame seeds

  • 2 teaspoons fresh lime juice

Directions

In a medium pot, bring 4 cups of water and 1 teaspoon salt to a boil over high heat. Add the rice and return to a boil. Cover, decrease the heat, and simmer until tender,  20 to 25 minutes. Pour the rice onto a sheet pan and fluff with a fork to separate the grains and cool.

In another medium pot, bring 4 cups of water to a boil over high heat. Add 1 teaspoon salt and blanch the edamame until just tender, about 1 minute. Transfer to a colander, rinse with cold water, and set aside.

In a bowl combine the rice, celery, carrot, red pepper, and scallions. Prepare the dressing by whisking the vinegar, tamari, ginger, garlic, cayenne, sesame oil, toasted sesame oil, lime juice, salt, and maple syrup together. Toss the rice mixture with the dressing. Stir in the beans, cashews (reserve a few for garnish), cilantro, and basil. Top with the sesame seeds and a squeeze of lime juice. Serve in a salad bowl, garnished with cashews.

Potato Salad with Lemony Balsamic Vinaigrette 

Potato Salad with Lemony Balsamic Vinaigrette 

  • 2 lbs boiled, cubed red potatoes

  • 3 stalks celery chopped

  • 1/4 cup red onion

Boil potatoes until soft. Remove from water and spread on a baking sheet and toss with vinaigrette. Refrigerate 12-24 hrs. Add celery and red onion, toss and serve.

Lemony Balsamic Vinaigrette

Longevity Kitchen, Rebecca Katz with Mat Edelson
MAKES ABOUT 1/2 CUP • PREP TIME: 5 minutes

  • 2 tablespoons Balsamic Vinegar

  • 2 tablespoons freshly squeezed lemon juice

  • 1/2 teaspoon lemon zest

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon black pepper

  • 1/4 cup extra virgin olive oil

Combine all of the ingredients in the order in which they are written. Whisk until thoroughly blended.Store in a glass jar in the refrigerator for up to 1 week.

Peach-Cardamom Oatmeal Cookies (gluten free)

Ingredients

  • 8 ounces pitted dates (10 to 12 Medjool or 20 to 24 Deglet Noor), chopped

  • ¾ cup water

  • 1 cup old-fashioned rolled oats (will be ground into flour)

  • 1 teaspoon ground cardamom (see Notes)

  • 1 teaspoon cinnamon

  • ½ teaspoon baking soda

  • ¼ cup tahini

  • 1½ teaspoons vanilla extract (or seeds from 1 to 2 vanilla beans)

  • 1½ cups old-fashioned oats

  • ½ cup chopped peaches

  • ¼ cup white sesame seeds (without their light brown hulls)

 Instructions

  1. Place the pitted and chopped dates into a small bowl with the ¾ cup water and set aside for at least 15 minutes so the dates can soften. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

  2. Grind 1 cup of rolled oats into flour with a blender. Transfer to a medium bowl, and whisk in the cardamom, cinnamon, and baking soda.

  3. Transfer the dates and water to a blender, and add the tahini and vanilla, and blend until smooth (using a tamper if necessary, as this will be a little thick).

  4. Add the date mixture to the bowl of dry ingredients and stir until all of the dry ingredients disappear. Stir in the oats, apricots, and sesame seeds.

  5. To get the most uniformly sized cookies, use a 2-tablespoon cookie scooper or a soup spoon. Place 12 scoops of dough onto each baking sheet. These cookies will not spread out during baking, so press each scoop with your fingers or a small piece of parchment, until it is the size and shape of an already-baked cookie.

  6. Bake for 16 to 17 minutes, or until lightly browned. Remove from the oven and let cool for 5 minutes before transferring to a cooling rack.

 

original recipe: http://www.straightupfood.com/blog/2018/06/26/apricot-cardamom-oatmeal-cookies/

Summer Slaw (gluten free, vegan)

Enjoy this colorful, delicious and healthy summer slaw.

Ingredients

  • 1 medium carrot, peeled or unpeeled

  • 6-inch length of an English cucumber, peeled or unpeeled

  • 1 medium zucchini (about 6 inches long), unpeeled

  • ¼ pound jicama, peeled

  • ¼ pound golden beet, peeled

  • 3 large red radishes

Instructions

After washing and peeling the vegetables, cut them as needed so that they will fit easily through the tube on top of the food processor (see photo below). Put the prepared veggies in a bowl or on a plate so they’re ready.

Once the shredding/grating blade is snugly in place, put the lid on the food processor, lock it and turn it on. Remove the plastic pusher from inside the tube, and feed the vegetables through, using the pusher to move the vegetables down toward the spinning blade. (You may need to stop once or twice to remove any missed slices of vegetables that have become stuck above the circular attachment but under the lid.) Once all the vegetables are shredded, transfer them to a medium bowl.

Dressing

Ingredients

  • 3 tablespoons lemon juice

  • 2 tablespoons salt-free sodium mustard

  • ½ teaspoon dried Italian herb seasoning

  • 1 small-medium clove of garlic, put through a garlic press (or finely chopped)

Instructions

Place the lemon juice, mustard, Italian herb seasoning, and garlic into a small bowl or cup, and stir well. Pour over the salad and toss. 

original recipe: http://www.straightupfood.com/blog/2018/06/20/summer-slaw

Cruciferous Black Beans & Vegetables (gluten free/vegan)

Black Beans

Ingredients

  • 6 cloves fresh garlic minced or chopped
  • 1/2 cup red onion diced
  • 1 cup organic red, orange and yellow pepper
  • 1/2 cup organic vegetable broth
  • 1 15 oz. can of Black Beans drained in colander
  • 1/2 tsp organic ground cumin
  • 2 tbsp extra virgin olive oil 1 cup Organic Cilantro leaves and stems, chopped
  • 6 Pickled Mild Jalapeños
  • 1 tsp sea salt

Instructions

  • Heat vegetable broth in saucepan, covered.
  • When it comes to a light boil, add onion, and peppers, cover with lid and cook for about 8 minutes. Stir a few times.
  • Add garlic, black beans, chili powder, cumin, sea salt, cracked black pepper. Simmer for 5 more minutes.
  • Turn off heat. Add cilantro and EVOO and pickled jalapeño. Keep covered on stove.

Vegetables

Ingredients

  • 1/2 red onion sliced
  • 1 ½  cups Organic Broccoli Florets
  • 1 cup organic kale shredded
  • 2 cups organic red cabbage shredded
  • 2 tbsp extra virgin olive oil
  • 1/2 lemon juiced
  • Sea Salt and cracked black pepper to taste
  • 2 cups cooked brown rice or grain of your choice

Instructions

  • Layer your steamer with onions first, followed by broccoli florets, shredded cabbage and kale. Cover and steam 5 minutes or until bright green. (Do not over cook these beauties or else you lose the bioactive known as Sulforaphane.
  • Transfer to bowl and add EVOO, Lemon Juice, Salt and Cracked Black pepper to taste
  • To assemble the bowl, layer rice, beans, and vegetables. Top with avocado slices, salsa, cheese, sauerkraut or kimchee

 

Original recipe: https://dorignacs.com/summer-mediterranean-recipes/