And here's the salad archive!
- flesh of one young coconut, chopped up, or 1/4 cup dried raw shredded coconut
- 1/2 English cucumber, cut in half then sliced thin
- 1/8 large red onion, chopped
- 1/2 nori sheet, ripped into small squares, or 1 Tb dulse flakes
- 1 small garlic clove (or less), minced
- 1/2 ts sea salt
- 1 ts grated fresh ginger
Mix everything together & leave to marinade for at least 30 minutes. Will keep in the fridge for a couple of days.
Serves 2-4
1 cup miso
1 cup tahini (the black kind looks great in this)
1 Medjool date, soaked in water for a while & destoned
1/4 (or less) lemon juice
1 Tbs grated fresh ginger
1/4 cup olive or flax oil
Blend everything with 2 cups of water, until it's creamy.
This post was modified from its original form on 18 Aug, 13:17
I can't remember the last time I tried a new recipe and didn't change half the ingredients around! Here's my take on this recipe...
Serves 2
Salad:
1 Pink Lady apple, or other small, sweet red apple, chopped into small pieces
1-2 celery stalks, chopped into small pieces
5 spring onions, finely sliced
1/2 small cucumber, cut in half lengthwise, then slice thinly
1/2 cup raw cashews
1/2 cup dried cranberries
1 Tbs light vegetable oil
1 pack of firm or extra firm tofu, squeeze to get rid of excess water & cut into small cubes
2 Tbs vegan or raw mayo
Dressing:
1/4 cup rice vinegar
3 Tbs light soy sauce, tamari, or nama shoyu
1/2 ts ground black pepper
1 Tbs toasted sesame oil
1/4 tsp chinese five-spice
1 Tbs agave syrup
To serve:
lettuce leaves
rice noodles
Cook the rice noodles according to the packet instructions. Drain & run under cold water to cool them down & prevent further cooking.
Heat the oil over a medium heat, then add the tofu cubes. Fry each side of the cubes until they're slightly golden. Drain on kitchen paper to remove any excess oil & allow to cool. (If you want to make it lower fat, just miss this step & use 'raw' tofu.)
Mix all the salad ingredients together in a large bowl, stirring the mayo in carefully so you don't break the tofu cubes.
Mix the dressing ingredients together (easy to do if you put them all in a tight-lidded jar & shake).
To serve: Place lettuce leaves on your plate. Arrange the noodles on top & spoon the salad over them. Let everyone add their own dressing. (Left over dressing makes a good stir-fry sauce.)
