Book of Yum » Salad

Gluten-free Vegan Slow-Roasted Baby Tomato White Bean Salad Recipe

yum — Sat, 27 Aug 2011 19:07:15 +0000

Here at the House of Yum we have gone from being the House of Pattypan to the House of Tomatoes! Yes, at last my precious darlings have come “on” and tomatoes have been ripening like nobody’s business. I have been obsessed with organic heirloom tomatoes ever since I first discovered Cynthia’s amazing Love Apple Farm and the gorgeous varieties she sells and teaches people how to grow. I never knew tomatoes could be so beautiful and interesting before I came to live in California. Of course, now heirloom tomatoes are at every farmer’s market and even available at chain grocery stores like Safeway, but that certainly wasn’t the case when I was a child or even a young adult. Anyway, I’d never had a chance to grow them properly until we got our first house, although I gave it a valiant try on a few sunny balconies. Those balcony tomatoes grew pretty well, actually, when I followed my tomato guru,Cynthia, and her instructions properly and babied them along. They grew like mutant tomato weeds, actually, and reached high above my head to grab onto our apartment roof- go tomatoes, go! But once we got our house and its front and back yards with real dirt (yes, we bought the house for the yards… and the kitchen) we were ready to take tomato growing seriously. Cynthia advises her students that those wimpy tomato cages you find at the nursery and discount store are not remotely adequate for supporting a truly healthy, happy heirloom tomato. She has us plant the tomato quite deep in the ground to let it develop a massive root structure, and when you do this, the tomato plant tends to grow up-up-up as well as down. We’re talking 10 feet plants or taller here, folks. So you need a REAL tomato cage. Cynthia’s preference for tomato cages is in cement reinforcing wire. What? Yes, you heard me. But guess what? If you want the real stuff that is 10 feet high (and we did) in our area, we had to buy 200 feet of the stuff. *gulp* Do you have any idea how heavy that is? We found out when we stuffed it into our amazing transformer-car, the YUM Fit, by pushing down every seat possible to make a flat platform for the stuff. Our car suspension gulped and rocked a bit, let me tell you. Oh, and that stuff isn’t cheap either. What can I say, this tomato growing thing is an obsession. Hopefully we will be able to use it over the years… and maybe open our shed to sell the stuff to our neighbors in an illicit tomato support operation. So we dutifully assembled our tomato cages, which required gloves and wire cutters. I felt pretty cool, chopping through concrete reinforcing wire like butter with my snippers. The DH looked pretty hot, too, in his workman’s gloves and outdoorsy Colorado-native apparel.
But most of all, it was about the tomatoes. Ah the things we do for love. So fast-forward a slow, cool summer. My tomatoes grew, but waiting for them to ripen in this unseasonably cool summer was agony. And then- the first marmanade turned red. And next… the hippie zebra coughed up a representative. And all of a sudden, we were swimming in tomatoes.
I took up canning for the first time in my life, and canned some beautiful jars of heirlooms in their own juices.

Besides the medium and large tomatoes (Japanese Oxheart, Russian 117, Hippie Zebra, Costralee, Berkeley Tie Dye, Marmande, Costoluto, and the gorgeous Grandma Josie) we also planted two baby tomato plants- the Black Cherry and Yellow Pear. To my delight, Toddler Yum is enamoured of the Yellow Pear and loves to pick them off the vine one by one and pop them in her mouth. She doesn’t discriminate between yellow and green, so unless I want her to eat the green, puckery ones, I have to help guide her in the harvest. Yesterday I watched a toddler dance where she would pick one (with Mommy’s help), run back to the stoop, sit down and shove the juicy tomato into her mouth until her cheeks were puffed out like a squirrel, and then get up to pick another one. Rinse, repeat.

Much as I love these baby tomatoes fresh, one can only eat so many before you start to feel like you are turning into a tomato. In previous years, I’d tried slow-roasting tomatoes and was impressed by the quality of flavor and how this savory fruit transforms into a sweet, caramelized bite of heaven on slow-roasting. So with all these adorable baby darlings, I had to try slow roasting them. I found Smitten Kitchen’s recipe for slow-roasted tomatoes and tried my own variation. I could eat these babies like candy. In fact, I’d rather have them than candy. The only down-side is that this will tie up your oven for hours, and warm the house up a bit. But, I’m happy to suffer a little for the reward of these sweet little treats. I like to combine two mini-tomato varieties so you get the color contrast. Beautiful!
I could eat them plain by the bowlful, but I was intrigued by Deb’s casual comment about using these tomatoes in a white bean salad with fresh basil. YES! I thought, and pulled out a can of white beans post-haste. But I couldn’t just stop there. Inspired by our upcoming planned trip to Israel, I wanted to put a bit of a middle-eastern slant on things. I had a lovely bottle of lime olive oil and a new herb blend called sabzi (intended for use in koofteh a.k.a. meatballs) that I’ve been obsessed putting on everything EXCEPT meat, and I thought they would add a lovely touch to the recipe. I’ve also been obsessed with my herbamare salt blend, thanks to Ali of Whole Life Nutrition Kitchen and our friend Kelly of Spunky Coconut. I mixed it all together, thought it needed a touch of color and sprinkled a little paprika. Whalah, a beautiful and healthy salad with all the addicting qualities of slow-roasted tomatoes but with protein to boot. Nice. The DH and I gobbled it up and wanted more. If only I had more white beans! Time to stock up. I’ve made 3 or 4 batches of these slow roasted tomatoes and am planning on freezing some so I can enjoy this taste of summer in the heart of winter when the ae nemic tomatoes in the supermarket make me want to cry. Besides being wonderful in this salad, they are great on pasta, on gluten-free focaccia, on crackers, and I bet as Deb suggests they would be divine on gluten-free bagels with cream cheese. Who needs lox when you have slow-roasted tomatoes?

-I shared this recipe with Seasonal Sunday and GCC Recipe Swap .

*Note: Adopt a Gluten-free Blogger will be open for sign-ups on September 15th as we will be overseas in early September

Slow Roasted Tomato White Bean Salad

Vegan Side Dish American

Ingredients

1/3 to 1/2 cup slow roasted baby tomatoes halves*
2 cups or 1 can white beans, rinsed and drained
lime olive oil (or lemon olive oil, or plain), for drizzling
2 tbsp. fresh basil, chopped
dried sabzikoofteh herb blend (savory, parsley, dill, leek)**
herbamare or your favorite salt
smoked spanish paprika, regular paprika, cayenne or chipotle powder

Directions

Gently fold together your roasted baby tomato halves with the white beans and drizzle with lime olive oil. Toss some fresh basil and dried herb blend on top and mix it in to evenly coat the salad. Sprinkle top with herbamare (if needed) and a little paprika for garnish.

Notes

*To roast baby tomatoes, Preheat oven to 225F. Prepare a large baking sheet with parchment paper. Slice your tomatoes in half. I used yellow pear and black cherry tomatoes; yum! Place halves on parchment paper with the “cup” facing up so the tomato holds in its yummy juices. Drizzle with olive oil or grapeseed oil. Toss some fresh herbs on top. I like thyme and marjoram, but also usually throw on some sage and basil if I’m feeling crazy. . Sprinkle lightly with salt. Slow cook tomatoes for at least 3 hours. Don’t dry the little darlings out too much; you want them to still be moist and tender, not dehydrated chips of tomato. If your baby tomatoes are large, you may wish to cook for up to 5 hours. Remove from oven, let cool, and place in a tupperware, drizzling them with a little additional olive oil to store. I assume you will taste a few. Try not to gobble them all up on the spot. This is definitely a temptation.

**I buy this at a Middle Eastern market, specifically Caron Intl. Food Market in Sunnyvale. If you can’t find it in your area, you can blend your own and use dried chives or dried onion instead of the leek OR just use your favorite green dill spice mix.

I served this with an heirloom baked potato drizzled in wonderful tahini from a Middle Eastern Market, seasoned with herbamare and more sabzikoofteh. Delish!

Rating:  9

Original Source:  Inspired by Smitten Kitten’s post on slow-roasted tomatoes but given a twist all my own. Please do not replicate without my permission.

Recipe ID:  1566

Added: August 27, 2011

Last Modified: August 27, 2011

Gluten-free Roasted or Grilled Vegetable Quinoa Recipe with Lindsay Kalamata Olives

yum — Tue, 05 Jul 2011 14:43:23 +0000

When Wendy of Celiacs in the House approached me about developing a recipe for Lindsay olives I was intrigued. Baby Yum and I both love olives and I thought it sounded fun. I looked through the extensive recipes on their site and found one for Roasted Vegetable Couscous. I was initially looking for a recipe using quinoa because, as Karina the Gluten-free Goddess demonstrates in this recipe olives complement quinoa beautifully. Since I didn’t find any in the Lindsay recipe index, I thought it was high time to make one!

The Lindsay people kindly sent me two jars of their kalamata olives for my recipe development and a jar of their mellow onion-stuffed Green Queen Olives and pimiento-stuffed Green Queen olives just for fun. I haven’t tried the pimiento ones yet, but the onion-stuffed ones are buttery and tasty.

Then it was time to work on my recipe! The first thing I changed was swapping quinoa for couscous. I cooked the quinoa in a rice cooker rather than on the stove to approximate the speed and ease of cooking couscous. Quinoa takes a little longer to cook than couscous, but it is gluten-free and so easy to make in the rice cooker (or even on the stove) it ends up being very little effort to make up a batch. In this case, I added green onions and used no-chicken vegetarian broth and water as the liquid in the rice cooker and let it cook. While the rice cooker was steaming, I put my sweet potato cubes and onions in a roasting dish, drizzled them with olive oil and seasoned them with smoked paprika, cumin, marjoram and rosemary in addition to salt and pepper. I used the same seasoning on my pattypan squash, which I used instead of the zucchini in the original recipe, but I grilled them instead of roasting because I like the flavor and attractive grill marks that this adds. Also, since squash cooks a lot faster than sweet potatoes, this allows you to keep the sweet potatoes in the oven for longer so that it achieves a nice, browned, slightly caramelized texture.

Chopping up the olives and parsley was a simple job. The only complication was Baby Yum, who kept stealing (and eating) my olives. That’s my girl! Her Daddy doesn’t like olives as much as I do, but I’ve been giving Baby Yum olive nibbles (especially of Kalamata olives, my favorite) since she was a wee one. I only had raw cashews, so I dry-toasted them on medium heat on the stove and lightly salted them for additional flavor. Then it was time to mix up the salad, drizzle with orange juice, and sprinkle with the toasted cashews. Baby Yum was a complication again, because she kept trying to steal the quinoa, or “rice” as she calls it. My girl does love quinoa.

We enjoyed this quinoa salad recipe with grilled asparagus and (non-veggie) kabobs out on our patio at twilight with the light of a little fire. My husband’s parents are visiting from Colorado and we had a great little meal. Afterwards we walked to a neighborhood park to watch fireworks.

This was a fun experiment and just goes to show how easy it is to adapt any recipe to be gluten-free and even vegetarian. This recipe is naturally vegan and a fresh and healthy addition to any picnic. Even Toddler Yum enjoyed this recipe, although she picked out her favorite parts… “More nuts, Mommy!” “More rice (quinoa), Mommy!” she begged. Due to her deep rooted suspicion of orange foods she wouldn’t eat the roasted sweet potato, but that just meant more for me. The DH enjoyed the recipe as well, and commented that while sometimes he doesn’t like kalamata olives because they are bitter, these particular olives were mild and not overpowering. And for me, well, I never met a kalamata I didn’t like. Now if you’ll excuse me, I’m going to go nibble on some onion-stuffed Queen olives.

Follow Lindsay Olives on Twitter, or on Facebook

Here are the recipes my gluten-free friends have developed using Lindsay Olives:
Grilled olive Relish Recipe
Champagne Nectarine Tapenade Recipe
More coming soon!

Shared with Gluten-free Wednesday and Real Food Weekly.

*Lindsay Olives compensated me for creating this recipe, so consider this the first step on my career as a gluten-free recipe developer. Woo hoo! I promise to only do yummy recipes, whether it is just for my family or for companies with tasty products.

Gluten-free Lindsay Olive Roasted Vegetable Quinoa Recipe

Main Course Alternative Grains Vegetables Italian

Ingredients

1 large yam or sweet potato (8 oz.) peeled and diced (1/2-inch)
1 medium red onion, peeled and diced (1/2-inch)
2 pattypan squash sliced 1/2-inch thick
2 tablespoons olive oil
smoked paprika or chipotle pepper
toasted cumin powder
dried marjoram
dried rosemary leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cup no-chicken or other vegetarian broth
1 1/2 cup water
1 1/2 cup or 12 oz. quinoa
1/2 cup chopped green onions
1 cup halved Lindsay� Greek Kalamata Pitted Olives
3/4 cup cooked or canned garbanzo beans
1/3 cup coarsely chopped cashews, pan toasted and salted
1/4 cup chopped parsley or other herb (fresh dill, basil, arugula etc)
1/4 cup orange juice
Smoked paprika or Chipotle pepper to taste

Directions

Heat oven to 450�F. Place your yam, and onion on a 15×10-inch jelly roll pan or baking sheet, drizzle with 1 tblsp. of olive oil and season with your spices, herbs, salt and pepper to taste. Bake at least 30 minutes until vegetables are lightly browned and tender, stirring once.

I chose to grill my pattypan squash, drizzling the slices with 1 tbsp. of olive oil and the paprika, cumin, marjoram, rosemary, salt and pepper. You could also roast it in the oven until browned on both sides, turning once.

Meanwhile, rinse your quinoa and put it in your rice cooker. Add your broth, water, and green onions to the rice cooker and start it.* When quinoa is done, fluff it with a fork. Add olives, garbanzo beans, parsley or other herbs, and orange juice. Add additional paprika or chipotle pepper if desired. Top quinoa with roasted vegetables or stir them into the quinoa. Sprinkle your cashews on top. Enjoy!

Notes

*Otherwise, combine ingredients in a pot with a lid, bring it to a boil on medium-high, lowering the heat to low and then add the lid. Let simmer for 15 minutes and turn off heat, Fluff and reserve.

Rating:  8

Original Source:  Adapted from a gluten and non-vegetarian recipe from the Lindsay recipe site for roasted vegetable couscous. My original creation for Lindsay’s, please do not replicate without my permission

Recipe ID:  1560

Added: July 4, 2011

Last Modified: July 4, 2011

Gluten-free Soy-free Vegan Japanese Quinoa Salad Recipe

yum — Mon, 26 Jul 2010 01:59:33 +0000

The other day I was thumbing through one of my favorite cooking magazines and came across a recipe for a cold quinoa summer salad, with tomatoes and italian herbs. It sounded lovely, but somehow I just wasn’t in the mood for an Italian quinoa salad. Instead, I was in the mood for something distinctly more… Japanese. It may have been because earlier that day I’d gone with my Father to a Japanese restaurant and watched him eat a tasty bento while I sipped on a Jamba Juice (all fruit, no dairy, no soy, bless them). But whatever the reason, I wanted sesame in the saltiest, most umami way. Thank goodness Baby Yum seems to be doing well with the inclusion of sesame in my diet. I’d excluded it for many long months because sesame is a rising allergen, recognized as one of the top eleven allergens in Canada and other countries where it is a common ingredient. I thought about cold Japanese noodle dishes, popular in the summer, with their sesame infused soy and vinegar sauces. It was a day earmarked for quinoa, and so I thought perhaps I could make a sesame quinoa salad that broke from the Italian mold and ran straight for the island of Japan, fusion style. This lovely and light salad was the result. I think it could give any noodle salad a run for its money, with a good amount more protein and whole grain goodness. I added avocado in a nod to my favorite vegan fusion roll- the avocado roll. Ah, how I love you with rice, avocado. But it turns out, I also love you with quinoa.

For more creative “Japanese” takes on quinoa, try my Quinoa Sushi Roll Recipe

Still looking for the perfect, gluten and soy-free quinoa recipe? Try these.
Quinoa Tahini Mint Salad Recipe
Japanese Inspired Quinoa Recipe
Crockpot Quinoa Recipe
Black Bean and Quinoa Chili Recipe
Mediterranean Quinoa Salad
Red Quinoa with Butternut Squash Recipe
Lime Quinoa Salad with Mint Recipe
Quinoa with Summer Vegetables Recipe
Quinoa Stuffed Portobello Mushroom Recipe
Quinoa Salad with Yellow Tomatoes Recipe
Quinoa Black Bean and Butternut Squash Recipe
Lemon Quinoa Salad Recipe
Big Bowl of Quinoa Recipe
Italian Quinoa Salad Recipe
San Antonio Quinoa Recipe
Quinoa Parsley and Pepper Salad Recipe

*I use Coconut Secret for my soy-free gluten-free un-soy sauce.

Quinoa Avocado Sesame Chirashi Salad Recipe

Main Course Alternative Grains Japanese

Ingredients

Serving of Cooked Quinoa
1/2 fresh avocado, cubed
Black sesame seeds

Dressing:
1/2 tsp sesame oil
1 tsp. agave or simple syrup
2 tsp. coconut amino un-soy sauce (or, if soy is ok, a wheat free tamari like San-J Low sodium)
2 tbsp. vinegar (you can use rice, red or white wine)
3 tbsp. canola oil

Directions

Put your cooked quinoa in a bowl and top with avocado to taste. Sprinkle with sesame seeds.

Whisk dressing ingredients together in a small bowl.

Drizzle dressing over quinoa. Enjoy!

Rating:  8

Original Source:  The contents of my brain, please do not replicate without my permission.

Recipe ID:  1509

Added: July 25, 2010

Last Modified: July 27, 2010

Gluten-free Soy-free Nut-free Vegan Un-cheese Dill Spread with Salad Recipe

yum — Thu, 28 Jan 2010 09:27:00 +0000

You may know that I have a crush on raw foods. After all, barring a few instances of nama shoyu (fresh wheat soy sauce) raw foods are mostly gluten free and almost always vegetarian (depending on who you ask). That’s why avoiding nuts for Baby Yum may be one of the more difficult restrictions, because some of my favorite raw food dishes at restaurants or at home require them. I was at the library the other day and I saw a book by Ani Phyo on the shelves. I couldn’t resist bringing it home, even though I was pretty sure most of the recipes were currently off limits. I enjoyed browsing the tasty recipes, but I was most struck by one dill-sunflower seed spread that could be adapted to fit my current diet. Ani took this nut sauce and mixed it up with grated carrot and nori (i think) and dehydrated it to make un-fish salmon cakes. It sounded yummy! Someday I might go and make that recipe with all three parts including an un-hollandaise sauce. However, this time I was happy to take the idea of using sunflower seeds and dill together in a “nutty” un-cheese sauce and run with it in my own direction. I ended up making a salty, onion dill sauce which i then used on everything I could think of.. including this light and lovely salad. I highly recommend the addition of avocado slices- the creaminess is such a nice contrast to the spread! And on amaranth crepes- it really was divine, even if it abandoned any hope of being a real raw foods recipe. (Yeah yeah, I know, the roasted sunflower seeds already sabotaged the mission- but they taste so good!) Anyway, hope you enjoy this tasty recipe that takes a salad to a whole new level of yumminess… And to think, I once thought I didn’t like salads!

Almost Raw Dill un-cheese Havarti Spread and salad Recipe

Sauces & Condiments Vegetables American

Ingredients

Un-havarti:
1/2 cup raw sunflower seeds
1/2 cup roasted, unsalted sunflower seeds
2 green onions, chopped
1 bunch of small dill, or to taste (reserve 1 tsp or more for dressing)
1/4 to 1/2 cup water
salt to taste

Salad:
your favorite salad greens (I like arugula mixed into a more mild green romaine)
1 carrot (or more, depending on desired serving) peeled and shredded
small lemon wedge (optional)
Avocado slices, optional (but very nice)

Dressing:
1 tbsp. cider vinegar
1 tbsp lemon juice
2 tbsp. olive oil
agave nectar to desired sweetness
your favorite salt
1 tsp. minced fresh dill

Directions

Grind sauce ingredients in small food processor or blender, adding water slowly to get the desired consistency. Salt to taste.

Assemble salad ingredients.
Whisk together dressing ingredients and drizzle on salad.
Top with a big dollop of un-havarti sauce and garnish with a lemon wedge.

If you want to be really fancy with it, and aren’t wanting an entirely raw foods meal, serve on amaranth flatbread.

Heavenly!

Rating:  9

Original Source:  Un-havarti inspired by Ani Phyo’s Sunny Dill Cheese. Ultimately my original creation. Please do not replicate without my permission. Thanks!

Recipe ID:  1481

Added: January 16, 2010

Last Modified: January 27, 2010

Gluten Free Menu: Vegan soy-free dairy-free Quinoa tahini mint salad recipe

yum — Sun, 20 Sep 2009 15:46:48 +0000

Saturday: party food
french bread, jamaican bbq

Sunday: Fusion Southern Food
Pan fried okra
mashed potatoes
Indian red pinto bean veg chil

Monday: Chinese
Fresh veggie stir fry with basmati rice

Wednesday: Italian
Cafe Gratitude pizza toppings and cashew ricotta on Carol Fensters pizza

Friday: Eastern European
Potato knish in chebe pastry

Dessert: Dairy-free Coconut Pumpkin Pie

This week the gluten-free menu swap is hosted at Celiacs in the House with pumpkin as the theme. The menu headquarters are hosted by Cheryl at GF Goodness. Don’t forget to check out more menus at Org Junkie.

The September Edition of Adopt a gluten-free blogger is open for adoptions! Adopt a gluten-free blogger today!

I was inspired by last week’s ingredient of the week to create this mint quinoa salad that borrows from middle eastern tahini sauce for a dish that even quinoa skeptics will enjoy. I know I certainly gobbled this dish up! It was almost even better the second day after flavors got a chance to fully develop.

Vegan Gluten-free Tahini Fresh Herb Quinoa Salad Recipe

Main Course Salad Alternative Grains American

Ingredients

1 cup quinoa
2 cups vegetable broth

tahini sauce:
2 tbsp. tahini
1 tbsp. olive oil
3 tbsp. water
juice from one lemon
2 tsp. agave nectar
2 green onions, diced
freshly ground pepper

zest from one lemon
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
1 large carrot, cut into matchsticks
1 heirloom tomato, sliced, de-seeded and lightly salted, cubed
1/2 sweet red pepper, diced
1/4 avocado, cubed

lemon olive oil, to drizzle, optional

sesame seeds
salt to taste

Directions

Prepare quinoa according to directions. If you have time, chill. Otherwise salad can be prepared warm. Whisk sauce ingredients together. Combine fresh herbs, zest veggies and fruit and immerse in sauce, folding into the quinoa. drizzle with lemon olive oil if you have it, and sprinkle with sesame seeds and any additional salt.

Notes

Good the next day as well!

Rating:  9

Original Source:  Completely original creation from my own brain, please do not replicate without permission. Thanks!

Recipe ID:  1456

Added: September 16, 2009

Last Modified: September 17, 2009

Gluten Free Menu of the Week and Raw Chard Salad with a Vegan Cashew dressing recipe

yum — Mon, 07 Sep 2009 04:14:04 +0000

Dinner tonight was jasmine rice with an impromptu Soy-free ginger-cilantro mushroom green bean stir fry and the below tasty raw chard salad in a scrumptious cashew dressing.

I’ve finally gotten back in the swing of menu planning, and have a host of posts scheduled with some yummy recipes for dairy-free pizza toppings, arugula gnocchi, and a sweet potato coconut curry pie. Here’s my menu for this week.

Sunday: Raw, Vegan
“Raw” Slaw with Asian Pear
Jasmine Rice

Monday: Chinese
Jasmine Rice Fresh Veggie soy-free stir fry
Egg Soup

Wednesday: Southern
Cornbread vegetarian stuffing
pressure cooker beans
slow cooked greens

Thursday: Vegan
Nut Butter Spinach pie Recie

Friday: Vegan
Grilled Eggplant and Zucchini Gratin with pine nut or cashew “ricotta”
Quinoa mint salad

Baked Goods: Bette Hagman dairy-free bread

This week the gluten-free menu swap is hosted by Asparagus Thin with tapioca as the theme.*edited, sorry bout the mix up* The menu headquarters are hosted by Cheryl at GF Goodness. Don’t forget to check out more menus at Org Junkie.

I’m returning to my old salad of the week theme with a delightful raw foods recipe adapted from an old Vegetarian Times magazine I had lying around the house. The cashew dressing called my name- and I loved the idea of using chard as the base for a slaw. But, it needed some tweaking for my taste buds and pantry. Hope you enjoy! By the way, Vegetarian Times is a pretty cool magazing for us gluten-free folks- many recipes are labeled gluten-free as is, and are delicious as well as being vegetarian (of course).

Raw Red Chard Slaw with Asian Pear and cashew dressing recipe

Salad Vegetables American

Ingredients

10 red chard leaves, de-stemmed and sliced into 1/4 inch ribbons
3 asian pears, peeled, cored and grated
3 large carrots, peeled and grated
1/3 cup chopped cilantro

Dressing:
2/3 cup raw cashews
1/4 cup orange juice
2 tsp. sesame oil
1/4 cup favorite rice vinegar (i used brown rice)
1 tsp. grated fresh ginger

Directions

Combine chard, pears, carrot and cilantro in a large bowl.

Combine cashews, orange juice and sesame oil in a small food processor and blend. add vinegar, ginger, and scrape down sides. Process again until you have a smooth, creamy dressing. Pour on grated and sliced veggies and let sit for at least ten minutes.

Serve and enjoy!

Notes

DH was very skeptical but enjoyed it despite himself. The dressing is super yummy- you could make double and use it on another recipe. Mmm…

Rating:  8

Original Source:  Adapted from Vegetarian Times March 2008. Please do not replicate.

Recipe ID:  1452

Added: September 6, 2009

Last Modified: September 7, 2009

Gluten Free Menu: Portobello Spring Green Salad with Buttermilk Dressing Recipe

yum — Mon, 01 Jun 2009 01:10:57 +0000

This week the swap is hosted by Cheryl at GF Goodness with a seasonal theme of asparagus and/or strawberries, presumably not in the same dish. (Although she tempted me to think of a way to use them together- so intriguing!) You can find more great menus with Org Junkie.

Monday: Italian
Homemade gluten-free Creamy Mushroom Sauce?with grilled asparagus on Pasta (adapted from moosewood p. 79)

Tuesday: Indian
Dosa with Homemade Indian Soup

Wednesday: Cuban
Black Beans and Rice

Thursday: French
Ratatouille with brown rice pilaf

Baked Goods for the Week: Gluten Free Sweet Potato Muffin, Strawberry mini-tarts

This week I posted
A review of a Polenta pesto portobello Recipe

Daring Baker done Gluten-free Blueberry Mint Strudel and Apple Strudel Recipe
and a
Gluten-free Vegan Pho Recipe

Lately I’ve been in a real salad mood. It helps that the DH loves nothing more than having a nice fresh salad when he comes home from work. I’ve been experimenting with some more traditional dressings, and I found that this light buttermilk dressing based on a cooking light recipe really hit the spot and complimented grilled mushrooms perfectly. I hope you enjoy it!

Arugula Fresh Green Salad with Creamy Buttermilk Dressing Recipe

Salad Sauces & Condiments Vegetables Dairy American

Ingredients

1/2 red pepper, cubed
1/2 English cucumber, de-seeded and sliced
1 1/2 cups arugula, rinsed and drained
1 1/2 cups fresh spring greens, rinsed and drained
1 organic apple, sliced

2 portobello mushroom caps
seasoning mix (I used Trader Joe’s Pasta seasoning, but anything is good)
splash olive oil (1 tbsp)
splash white balsamic vinegar (1 tbsp)
salt and pepper

pine nuts or other toasted nuts, optional

Dressing:
1/3 cup lowfat buttermilk
1/4 cup lowfat canola mayonnaise
2 tbsp. fresh chopped chives
1 tsp. lime juice
1/2 tsp. freshly cracked pepper
1/4 tsp. salt
1/2 tsp. sugar

Directions

Combine veggies in a medium-large bowl.

Combine seasoning mix, olive oil, vinegar, salt and pepper in a tiny container. Whisk and baste portobello mushroom with vinaigrette. Grill on propane grill or grilling device. Slice and reserve.

Whisk together dressing ingredients in a small bowl.

Layer portobello mushroom strips on salad and veggies. Drizzle individual servings with dressing and enjoy!

Rating:  9

Original Source:  Dressing inspired by Cooking Light June 2009 p. 156, salad ingreds my own. Please do not replicate without my permission. Thanks!

Recipe ID:  1418

Added: May 26, 2009

Last Modified: May 30, 2009