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“?"We cannot have two hearts, one for the animals and one for men. In cruelty towards the former and cruelty to the latter there is no difference but in the victim."
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-Alphonse Marie-Louis d'Lamartine
LENTIL SALAD
- 2 C. of any kind of Lentils, cooked
- 2 Avocados, diced
- 2 large Carrots, shredded
- Red Onion, chopped
- 1 C. Celery, chopped
- 1/2 C. Red Pepper, chopped
- 1 C. Mushrooms, chopped
Dressing
- 3/4 C. Olive Oil
- 1/2 C. Wine Vinegar
- 2-3 cloves Garlic, minced
- 4 Tbsp. Parsley, finely chopped
- salt and pepper to taste
Cook lentils - Cover lentils with water in pot and boil, covered, for 20 - 25 minutes, or until tender. Drain. Rinse with cold water. Add to large bowl. Add vegetables and dressing ingredients. Refrigerate.
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EDAMAME SALAD
- 2 C. frozen Edamame Beans (shelled)
- 1 C. Baby Asparagus, cut into thirds
- 1 C. frozen Corn, thawed
- 1 C. Cucumber, chopped
- 1 C. Shitake Mushrooms, sliced
- 1/2 C. Red Bell Pepper, chopped
- 1/2 C. Yellow Bell Pepper, chopped
- 1/4 C. Red Onion. minced
- 1/2 C. Celery, finely chopped
- 1/4 C. Italian Parsley, chopped
- Salt and Pepper to taste
- 3-4 Tbsp. Sesame Seeds (for garnish)
Cook the Edamame beans and the Asparagus in salted water for about 5 minutes until still crisp. (If you would prefer to cook the corn, do so. You can add it raw, though, as I prefer) Drain beans and asparagus in colander. Add to large bowl and cool before adding the rest of the ingredients. Mix with dressing. Refrigerate before serving.
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Sesame Dressing
- 1/4 C. Sesame Oil
- 1/4 C. Soy Sauce
- 2 Tbsp. Dijon Mustard
- 3/4 C. Rice Vinegar
- 2 C. Olive Oil
Blend all ingredients, except oil. Add oil slowly with whisk to blend thoroughly.
To serve, sprinkle with sesame seeds.
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VEGETABLE SLAW
- 2 pkgs. of Broccoli Slaw
- 1 C. of chopped Red, Yellow and/or Orange Bell Peppers
- 1 chopped Red Onion
- 1 small bag of grated Carrots
- 1 small bag of grated Red Cabbage
- 1 C. chopped Green Zucchini
- Fresh Parsley
- Pepper to taste
- 1/2 C. Sunflower Seeds
- 1 C. roasted Soybeans
- Garlic Expressions Salad Dressing
Mix all ingredients and then use enough Garlic Expressions Salad Dressing to coat everything. Cover with plastic wrap and let it sit for at least a couple hours, or even overnight. It tastes better when it sits.
If you can't find Garlic Expressions Salad Dressing at your local grocery store, you can purchase it online at www.garlicexpressions.com.
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BEAN SALAD
- 15 oz. Can drained and rinsed Garbanzo Beans
- 2 15 ox. Cans drained cut Green Beans
- 1 15 oz. Can drained and rinsed red Kidney Beans
- 1 10 oz. pkg. cooked Lima Beans
- 1 Cup cooked Corn
- 1 large Red Bell Pepper chopped
- 1/2 large Red Onion chopped
- 2 large Tomatoes chopped
- 2 Tbsp. chopped fresh Parsley
- 1 Tbsp. chopped fresh Oregano
- 2 Tbsp. chopped fresh Basil
- 3 cloves Garlic, minced
- 1/2 cup fresh lemon juice
- 1/2 cup extra virgin olive oil
- salt and pepper to taste
Mix beans, corn, tomatoes, bell pepper and onion. (Make sure beans are rinsed and drained very well before mixing) Whisk together lemon juice, olive oil, garlic, salt, pepper and fresh herbs (do not use dried). Mix into beans. Let stand at least 15 - 30 minutes (overnight is best) before serving.
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SEAWEED SALAD
- 2 ozs Dried Wakame* Seaweed
- 2 Japanese or English Cucumbers, seeded and thinly sliced
- 1/4 Cup Rice Vinegar
- 2 Tbsp. Tamari Soy Sauce
- 1/4 Cup Sesame Oil
- 1/4 Cup and Soy Bean Oil (or other neutral oil)
- 1 Tbsp Raw Sugar
- 1 Tbsp fresh Ginger, peeled and finely grated
- 1 Tsp. fresh Garlic, finely minced
- 4 Tbsps White Sesame Seeds
Soak the wakame in water for 5 minutes. Drain well. Cut into one inch pieces. Mix sliced cucumber and seaweed together.
Add the vinegar, tamari, oils, sugar, ginger, garlic in a bowl and whisk together.
Mix dressing into seaweed and cucumber. It tastes better if you let it marinate in the refrigerator for a couple hours.
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WILTED KALE SALAD w/ AVOCADO DRESSING
- 5 Heads Kale
- 2 Tbsp. Sea Salt
- 3 C. Cherry Tomatoes
- 1 C. Black Sesame Seeds
- 1 C. Pine Nuts
- 1. Wash Kale and remove stems. Place in bowl and add salt. Mix through and it will wilt and take on a cooked texture. This will wilt down quite a bit.
- 2. Add the tomatoes and the sesame seeds and mix through.
- 3. Add dressing (below)
Dressing:
- 5 Avocadoes
- 1/2 C. Extra Virgin Olive Oil
- 1/2 C. Sesame Oil
- 1/2 C. Fresh Lemon Juice
- 3 Cloves FreshGarlic
- 3 Tbsp. Agave
- Freshly Ground Pepper
- 1.Mix all ingredients into food processor or blender and process on high speed until creamy.
- Mix into Kale and serve
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