The Essential Plant-Based Pantry by Maggie Green

Author:Maggie Green
Language: eng
Format: epub
Publisher: Red Lightning Books
Published: 2018-03-05T16:00:00+00:00

Bean Salad with Lime Vinaigrette

Serves 4 to 6

This is a nice salad to make with leftover rice, wheat berries, or quinoa. If you need to cook the grain, start with 2/3 cup of uncooked rice or quinoa or one cup uncooked wheat berries to yield two cups of cooked grain for the salad. For best results, add the dressing just before serving the salad.

Ingredients:

¼ cup finely diced red onion, soaked in water

One 15-ounce can black beans, drained and rinsed, or 1 ½ cups cooked black beans

One 15-ounce can red, or kidney beans drained and rinsed, or 1 ½ cups cooked red or kidney beans

2 cups cooked brown rice, wheat berries, or quinoa

½ cup diced roasted red pepper

½ cup fresh cilantro ¼ cup olive oil

¼ cup fresh lime juice (from about 2 limes)

2 tablespoons honey

1 clove garlic, peeled and minced

1 teaspoon smoked paprika

¾ teaspoon cumin

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Directions:

Soak chopped red onion in a bowl of warm water.

In a serving bowl, mix the beans, cooked rice or wheat berries, roasted red pepper, and cilantro.

In a small bowl whisk together the olive oil, lime juice, honey, garlic, smoked paprika, cumin, salt, and pepper.

Combine the dressing with the bean mixture. Drain and add the red onion. Serve at room temperature.

Spring Roll Salad with Sweet Chile Vinaigrette

Serves 6

This fresh salad contains ingredients found in Vietnamese spring rolls. The greens and vegetables are tossed with a sweet vinaigrette that is similar to a spring roll dipping sauce. The trio of fresh herbs make the salad complete, but if desired, you can use only cilantro and/or basil depending on the availability of mint and other herbs. For a hit of protein, add Pan-Fried Tofu, page 157.

For best results, toss the lettuce and herbs with the vinaigrette just before serving. I like to arrange the remaining “heavy” vegetables, such as red pepper, cucumber, and carrot, on top of the dressed greens and drizzle them with vinaigrette. If the “heavy” vegetables are tossed in with the greens, they invariably sink to the bottom of the bowl.

Fresh ginger makes all the difference here. Use either peeled and grated fresh ginger root, or fresh ground ginger paste sold in tubes or small bottles in the produce section.

Salad ingredients:

1 romaine heart or small head Butter or Bibb Lettuce, cleaned and torn into 1-inch pieces (about 4 cups)

1 red pepper, seeded and thinly sliced

2 carrots, peeled and thinly sliced or cut into strips

1 cucumber, peeled, seeded, and thinly sliced

1 cup fresh cilantro leaves

½ cup fresh mint, chopped

½ cup fresh basil, chopped

Optional: fresh mung bean sprouts

Optional: Pan-Fried Tofu

Sweet chile vinaigrette ingredients:

¼ cup water

2 tablespoons apple cider vinegar

2 tablespoons honey

1 tablespoon olive oil

2 tablespoons lime juice (from about 1-2 limes)

1 tablespoon fresh grated ginger root or ginger paste

2 cloves garlic, minced

½ teaspoon red pepper flakes

1 teaspoon sriracha

Directions:

Have all salad ingredients ready.

In a small bowl, combine the water, vinegar, and honey. Whisk just to combine and dissolve the honey. Whisk in the oil, lime juice, ginger, garlic, red pepper flakes, and sriracha, and combine until well blended.

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