To follow up on my earlier blog post from today, I want to share some fabulous plant-based recipes from my very talented friend Diane Smith. Her website is PlantBasedCooking.com.
Nicoise Salad
Serves 4
Ingredients:
1 head of romaine lettuce, torn into bite-size pieces.
4 small new potatoes (leave skins on if they're organic)
1/2 lb. of green beans, ends removed, cut in half if large
1/2 lb. asparagus ends trimmed and cut into thirds
1 pint of cherry tomatoes, rinsed and cut in half
1 cup of pitted Kalamata olives
1 large or 2 small jars of marinated artichoke hearts, cut in half
1, 15 oz. can of kidney beans, drained and rinsed
Dressing:
1/4 cup fresh lemon juice
3 Tbl. red wine vinegar
1 clove garlic, crushed
2 tsp. fresh mustard
1 Tbl. maple syrup (or substitute a few drops of liquid Stevia)
3 Tbl. Olive oil (optional)
Method:
Place a large pot of water to cover the potatoes on the stove and heat to boiling. Turn down the heat and cook for about 10-15 minutes or until the potatoes are tender. Remove the potatoes, set aside, and retain the water.
Place the green beans in the potato water and cook until they are crisp-tender. Remove and retain the water.
Place the asparagus in the water and cook until they are crisp-tender. Remove and discard the water.
While the vegetables are cooking, make the dressing by placing the lemon juice, vinegar, garlic, maple syrup, and mustard in a small bowl. Drizzle in the olive oil, whisking as you do.
Drizzle a portion of the dressing on the lettuce and toss. Place the lettuce on a large platter or divided into 4 individual bowls.
Slice the cooled potatoes into 1/4" rounds.
Arrange the potatoes, tomatoes, green beans, asparagus, olives, artichokes, beans, and olives over the lettuce and drizzle over more of the dressing.
Salt & pepper to taste.
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Asian Noodle Salad
serves 4-6
Ingredients:
2 carrots, grated
4 scallions, chopped
1 small red pepper, cut into small strips
3 cups snow peas, string removed and cut into thirds
1/3 cup fresh cilantro, chopped
1 12 ounces package of pasta
Dressing:
1/4 cup peanut butter
1/3 cup reduced-sodium soy sauce
2 T. rice vinegar
2 T. chili garlic sauce
1 T. sugar
1 T. minced ginger
Method:
Boil pasta in a large pot of water until tender (al dente). Drain, reserving a little pasta water.
While pasta is cooking, with a whisk, blend the peanut butter, soy sauce, vinegar, chili garlic sauce, sugar, and ginger until smooth. Add a little pasta water if it's too thick.
Cook the snow peas in scant water for about 3-5 minutes. Add them to a large bowl with the other vegetables.
Add cooked pasta and pour dressing over. Toss well to coat.
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Farro Salad
Serves 6
Ingredients:
1 cup of farro, rinsed and cooked according to directions on the package (*or try this version)
1/2 cup red onion, chopped
3-5 leaves of swiss chard, chopped and steamed
1 red pepper, seeded and chopped
1/2 cucumber, peeled and chopped
1/2 can kidney beans, drained and rinsed
1/4 cup chopped or slivered almonds
3 Tbl. red wine vinegar
1 Tbl. fresh lemon juice
1/4 tsp. curry powder
Salt & pepper to taste
Method:
Cook farro according to directions or *try this version recommended by Chef Ryan Hardy at the restaurant Charlie Bird in SoHo. In a medium saucepan, bring farro, 1 cup apple cider, salt, 2 bay leaves, and 2 cups water to a simmer. Simmer until farro is tender, and liquid evaporates for about 30 minutes.
In a salad bowl, whisk together the red wine vinegar, lemon juice, curry powder, and salt and pepper to taste.
Add the farro, red onion, swiss chard, peppers, cucumbers, kidney beans, and almonds.
Mix well and serve.
