This recipe can be served as a vegetable salad or as a pasta salad. It’s called 24-hour salad because the ingredients can be marinated in an oil-and-vinegar or Italian salad dressing for 24 hours. Or skip the marinade, toss all the ingredients with fresh-cooked pasta, and serve as a pasta salad. Either way, it’s delicious!
12 to 15 fresh mushrooms, halved
3-4 green onions, chopped
2 cucumbers, peeled and sliced
1/4 cup fresh parsley, chopped
1 green pepper, sliced thin
2 large tomatoes, cut into wedges
1 14-oz. can whole pitted black olives, drained
3/4 cup Italian salad dressing
As a vegetable salad: In a large, deep, glass bowl, layer the first seven ingredients in the order given. Add 1/2 tsp. salt to the dressing, pour over veggies, cover and refrigerate for 24 hours. Toss and serve.
As a pasta salad: Boil 2 cups of your favorite pasta shapes until done. Drain and add to large bowl with all of the above ingredients. Mix and serve.
Want to impress your friends with Jamaican fare for your next vegan dinner party, or just spice up your Saturday night supper? Try this full-flavored recipe that bumps up the flavor of tofu to “Irie, Mon!” Hot and spicy (but not too hot), this marinade/sauce can be adapted to the tongue-smoking level by adding Scotch bonnet or habanero peppers instead of the milder jalapeño.
Try serving jerk tofu with baked yams topped with toasted pecans and maybe that Caribbean staple, rice and beans (we’ve posted a recipe for gallo pinto from Costa Rica). Jamaican Red Stripe beer adds a refreshing, authentic touch.
This recipe makes enough marinade to cover two blocks of tofu, which serves four people. Divide in half if using one block of tofu.
6 green onions, sliced thinly (discard top 1/3 of green ends)
2 cloves of garlic, minced
1 Tbs. fresh ginger, minced
2 jalapeño peppers, minced
Juice of 1 lime
1/4 cup orange juice
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 cup olive oil
1 Tbs. ground allspice
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. thyme
1 Tbs. vegan brown sugar
1-2 blocks extra firm tofu
1. In a large bowl, mix the first nine ingredients, including olive oil. In a smaller bowl, combine spices and brown sugar. Add to liquid mix and stir. If using one block of tofu, spray an 8 x 8 pan with oil. Slice tofu into three slices from its narrow end. Place in pan and pour HALF of marinade over tofu. For two blocks of tofu, use a 9 x 13 pan, and pour ALL the marinade over tofu.
2. Let stand for 15 minutes. Bake at 350° for 30 minutes.
You can never have too many salad recipes in the summertime.
2 cups cooked lentils
2 medium potatoes, cooked, peeled, and cubed (1/4 inch)
1 cup frozen peas, cooked and drained, or fresh
1/2 cup red bell pepper, finely chopped
1/4 cup celery, finely chopped
6 green onions, thinly sliced (white and light green parts only)
1 Tbs. fresh Italian flat-leaf parsley, chopped
1 Tbs. fresh basil, chopped
2 Tbs. red wine vinegar
2 Tbs. olive oil
1/2 tsp. salt
Dash of cayenne pepper
Freshly ground pepper, to taste
Mix all salad ingredients in a large bowl. Pour dressing over salad, toss, and serve.
Tabbouli, tabbuli, tabouleh: how many ways can you spell the name of this crunchy, nutritious salad? It’s a refreshing yet filling dish that’s especially good in the summer.
Tabbouli salad’s main ingredient is bulgur (cracked) wheat. To prepare bulgur wheat for the salad, measure 1 cup bulgur into a bowl, and then pour 1 cup warm water over it and let stand for 30 minutes. Yields 2 cups.
2 cups presoaked bulgur
2 large tomatoes, seeded and chopped
1 medium cucumber, peeled, seeded, and chopped
1 cup green onions, chopped
2 cups fresh parsley, finely chopped
1/3 cup fresh mint, finely chopped
Salt to taste (try 1/4 tsp.)
1/4 cup fresh lemon juice
1/4 cup olive oil
Fresh ground black pepper
1. Mix first seven ingredients together (bulgur through salt), and then add fresh lemon juice. Stir to combine.
2. Refrigerate ingredients for about an hour. When ready to serve, add olive oil and black pepper. Mix well.
Notes: Fresh ingredients are absolutely necessary for good tabbouli. A large lemon usually nets 1/4 cup of juice. A large bunch of fresh parsley can yield 1, 2, or 3 cups chopped; use as much as you want. Cold-pressed, extra virgin olive oil is best for salads, and although mint leaves add a unique flavor, they can be omitted in a pinch (sometimes it’s hard to find fresh mint). Cooking is an art, not a science, so have fun and experiment!
You can easily enjoy the tastes of Thailand on a weeknight after a hard day’s work because this recipe is so simple. Marinate the tofu in the lime juice while you prepare the other ingredients and read your mail.
1 16-oz. package firm tofu
2 Tbs. canola oil
6 green onions, white parts only, thinly sliced
1 Tbs. diced green chilies, hot or mild
1 14-oz. can coconut milk
2 tsp. tamari
1 12-oz. package frozen stir-fry veggies
Your favorite Asian chili sauce (optional)
Grated or shredded coconut for garnishing (optional)
Rice or Udon noodles
1. Drain tofu and slice into 1″ cubes. Grate lime zest and sprinkle over tofu cubes. Slice lime in half and squeeze juice over tofu cubes. Stir to combine and set aside.
2. Heat canola oil in a large saucepan over medium heat. Sautè tofu and scallions for about 3 minutes. Add green chilies, coconut milk, and tamari. Heat until mixture bubbles. Add frozen veggies and chili sauce, if using. Heat through and serve over rice or noodles. Garnish with coconut if desired.
Sue worked hard this week to create the Asian-inspired dressing for this salad, a perfectly blended balance of sweet, salty, spicy, and tart flavors, with none overpowering the other. Her husband loves it.
2/3 cup orange juice
3 Tbs. peanut oil
1 Tbs. sesame oil
3 Tbs. tamari
2 Tbs. lemon juice
2 Tbs. dry white wine
1 tsp. sugar or agave nectar
1/4 tsp. garlic, minced
1/4 tsp. ground ginger
1/4 tsp. hot red pepper flakes
1/4 tsp. salt
Dash of white pepper
2 cups cooked rice
Small bunch of green onions
1/2 cup pineapple tidbits
1/2 medium zucchini, julienne sliced
1/3 cup currants
1/3 cup celery, diced
1/3 cup cashew halves
1 8 oz. can water chestnuts, sliced
1/3 cup Italian flat-leaf parsley, chopped
1. Place dressing ingredients into small mixing bowl and mix well with wire whisk.
2. Slice green onion bunch in half, and discard dark green half. Chop onions and place in large mixing bowl. Add remaining ingredients and set aside.
3. Pour dressing over salad ingredients, mix well, and refrigerate.
7-oz. package wide-cut noodles
1 Tbs. sugar
2 Tbs. sesame oil
2 Tbs. soy sauce
1 Tbs. balsamic vinegar
1/2 tsp. salt
1/2 cup cilantro, chopped
8 green onions, white and light green parts only, sliced
1-2 jalapenos, veins and seeds removed, minced
Dry roasted peanuts
1. Place noodles in pot of boiling water; cover. Remove from heat and let stand for 5 minutes. Drain.
2. Meanwhile, in a small mixing bowl combine sugar, oil, soy sauce, balsamic vinegar, and salt. Blend with a whisk and pour sauce over noodles.
3. Mix cilantro with green onions and jalapenos. Combine with noodles and top with a handful of peanuts.
Thanks to Rebecca Valencia for submitting her Uncle Bill’s salsa recipe.
2 yellow chile peppers
1 (or 2) jalapeno peppers
4 or 5 Roma tomatoes, diced
3 or 4 garlic cloves, minced or pressed
1/2 bunch of cilantro, minced
1/2 bunch of green onions, minced
Pinch of salt
1. Prepare the chile peppers by removing the seeds and stems and mincing. For a spicier salsa, reserve some seeds and add to the mixture.
2. Combine the first six ingredients in a bowl. Squeeze the fresh lemon juice over the ingredients and add a pinch of salt. Serve with chips, on vegan tacos, or as a salad dressing!