Cucumber and Peanut Salad

Ingredients

• 1 large cucumber, chopped
• 1 small, green serrano chile, chopped
• 1/2 cup raw or dry-roasted peanuts
• 1/2 cup unsweetened coconut, lightly toasted
• 5-10 sprigs of cilantro, chopped
• ghee
• olive oil
• lemon juice
• raw cane sugar
• sea salt, cayenne and cumin, to taste

Instructions

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!

mangia!

BBQ Seitan with Quinoa, Avocado and Tomatoes

Ingredients

• 1 package of seitan
• 1 avocado
• 1 cup grape tomatoes, sliced into quarters
• 1/4 red onion, chopped
• 5 sprigs of cilantro, chopped
• 1/2 cup fresh corn, lightly roasted (or the frozen roasted corn from TJs is great!)
• BBQ sauce
• 1 cup quinoa
• salt, pepper to taste

Instructions

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!

mangia!

Summer Smoothies: Choc-Ban and Blue-Ban

Ingredients (Choc-Ban)

• 1 banana
• 1/2 cup chocolate non-dairy milk
• a handful of almonds or cashews
• a tsp of cacao nibs (optional, but adds a nice extra crunch)
• a scoop of peanut butter, if you want to go nuts
• crushed ice to top it off

Ingredients (Blue-Ban)

• 1 banana
• 1/2 cup frozen blueberries
• 2-3 cardamom pods, or 1 tsp ground
• 1/2 cup original non-dairy milk
• 1 tbsp of maple syrup or honey
• crushed ice to top it off

Instructions

Combine all ingredients in a bullet or blender.  Blend until creamy and smooth and enjoy!

mangia!

Lentils and Tofu Salad with a Honey-Balsamic Dressing

Ingredients

For the salad:

• 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

Instructions

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.

mangia!