Fresh Sea Vegetable Noodle Salad

Fresh sea vegetable “noodles” Firm tofu Ginger Garlic Crushed sesame & seed cracker Dressing: Dijon mustard Vegetarian Mushroom Sauce Rice wine vinegar Bragg’s Liquid Aminos Chinkiang vinegar Rice wine vinegar Brown sugar Sriracha

Watermelon Radish & Pickled Cherries

Sweet Kale Salad Mix (green cabbage, broccoli, kale, Brussel sprouts, & radicchio) Watermelon radish Shallot Rhubarb Marinated, baked firm tofu (pomegranate molasses, Bragg’s Liquid Aminos, Dijon, red wine vinegar, za’atar) Crunchy dried peas Pickled cherries (red wine vinegar, distilled vinegar, sugar, salt, shallot, ground toasted spices – cinnamon, black pepper, fennel, mustard seed, star anise,…

Mint, Jicama, & Apricot Coleslaw

Hot days require cooling crunch, don’t they?  I love the crisp, clean flavor of fresh jicama, and when it’s paired with fresh mint and a bright, citrusy dressing, it’s elevated to a simple, yet purely delicious, summertime treat. I wanted to feature jicama in slaw this week and the pairing of colorful, mildly bitter purple…

Orange Bell Pepper Coleslaw

A little bit of crisper drawer cleaning was required last Saturday; I try to use up the last of the veggies before they are too far gone and I had, as most of us do, a little of this and a little of that from the preceding weeks’ meals.  Plus, a perfectly ripe avocado that…

Sushi Roll Salad

As much as I love making my own sushi rolls for lunch, sometimes the steps and myriad of components needed to put together plump rolls is too overwhelming.  Faced with mountains of commitments right now, I needed a simple way to answer the cravings I’ve been having for all the tasty goodness of sushi. Then…

Creamy Ginger Coleslaw

Cabbage Celery Green onions Quorn Chik’n Cubes (shredded) Corn Nuts Cilantro Mint Dressing: Sour cream Rice wine vinegar Dijon mustard Fresh ginger Fresh garlic Cilantro Mint Agave syrup Coriander Salt Bragg’s Liquid Amino Acids On a warm spring day, eating in the shade outside, a cool, crunchy slaw with a little ginger bite, fragrant springtime…

Carrot Ginger Soup & Tempeh

I could eat soup all year long.  As the weather warms up, however, I want my soup to be a little lighter in both “heft” and flavors.  This week a combination of bright orange carrots, spicy fresh ginger, and Thai yellow curry paste produced a bright, light, and tangy soup, with a bit of heat…

Warmed Grilled Vegetable Salad

Salads don’t always have to be cold; in fact, wilting the greens, heating the toppings and the dressing, takes a salad from “lunch” to “supper” in just a few minutes. Dad & I had spent time, beers in hand, at the grill last weekend when the folks came for a “Welcome to Spring” cookout. I’d…

Roasted Parsnips with Lemon Curry Dressing

“SuperFoods” Baby Lettuces Blend: Spinach, Chard, & Kale Oven roasted parsnips (salt, pepper, coriander, nutmeg & lemon zest) Baked, marinated tofu (Balsamic vinegar, Maple syrup, soy sauce, blueberries) Shallots (roasted with parsnips) Dried wild blueberries Dried, salted peas Sugar snap pea pods Dressing Non-Fat Greek yogurt Lemon juice Cilantro Mint Maple Syrup Fresh ginger Salt…

Artichoke Hearts & Blood Oranges

I’m not sure if there are many other combinations of flavors that can surpass briny, tangy artichoke hearts (water packed) and bright, fresh, sweet orange.  And the opportunity to use blood oranges, with their cherry/berry intensity; well, it was too good of a salad-making opportunity for me to pass up. Spinach Oven roasted carrots Marinated,…