In a small skillet, heat the ghee on medium heat and lightly saute (toast) the peanuts. Set aside and repeat with the coconut.
In a medium bowl, combine the chopped cucumber, chile, cilantro and add toasted coconut and peanuts. Just before serving, toss with lemon juice, oil, sugar and spices to taste. Salad is best served cold, so place in fridge for 1-2 hrs if you have the time!
1/2 cup fresh corn, lightly roasted (or the frozen roasted corn from TJs is great!)
1 cup quinoa
salt, pepper to taste
Combine quinoa with 1 1/2 cup of water in a small saucepan. Simmer on medium heat until water is absorbed.
Meanwhile, pat dry the seitan and pull apart to small pieces (about 1-2 inches). Lather with BBQ sauce and place in the oven on Hi Broil for about 10-15 minutes (you want to cook just a bit, but more importantly evaporate the water content).
In a medium bowl, combine the tomatoes, onion, cilantro, corn and avocado. Add the seitan and season with salt and pepper to taste. You can then either add the quinoa to the rest of the ingredients to make it as a salad, or serve the quinoa as a base and keep it separate. Either way its a delicious and fresh lunch or dinner!
1 cup dried green lentils, soaked overnight or for 8-10 hours
1/2 cup white, pinto or kidney beans (or a combo)
1 package of tofu, patted dry with a paper towel
a handful of almonds, crushed
a handful of dried cherries or cranberries
For the Dressing:
1/4 cup olive oil
2 tbsp balsamic vinegar
2 tbsp of lemon juice
1-2 tbsp honey
sea salt, fresh black pepper and fresh thyme to taste
Place lentils and bean in a pot with about 3 cups of water. Cover and let simmer over medium heat for 15-20 minutes. Once beans are cooked, drain water and rinse with cold water.
Meanwhile, slice tofu into 1 inch squares and coat with salt and pepper. Heat olive oil, ghee or butter and saute tofu until browned (about 10 minutes).
In a medium bowl, combine cooked beans and tofu with the almonds and cherries.
For the dressing: In a small bowl, combine all ingredients (these measurements are approximations because with dressings I tend to combine due to taste – so use your best judgement). Pour dressing over the salad and lightly mix to coat.
This salad is really delicious served with hummus or tahini and small pita pockets.