The Happy Herbivore Cookbook (42 page)

Southwestern Macaroni Salad

Serves 12
|
Pictured opposite
| This is not your average boring and fatty macaroni salad. It has more veggies than pasta, no fat, and a lot of heat to jazz it right up into the twenty-first century.

1
¹â
₄c uncooked brown
rice macaroni
2 c frozen yellow corn,
thawed
1 red bell pepper, seeded
and diced
1 green bell pepper, seeded
and diced
1 large tomato, diced
¹â
₃c Mayo (pg. 271)
¹â
₂tsp chipotle powder
salt, to taste

1. Cook pasta according to package directions and immediately rinse with cold water.

2. Mix all ingredients in a large bowl until evenly combined.

3. Chill for at least 2 hours before serving.

OPTIONAL ADDITIONS: Diced avocado, lime juice, lime zest, diced red or sweet onion, and/or a few drops of liquid smoke.

NUTRITIONAL INFORMATION

Calories 65; Calories from Fat 5 ; Total Fat 0.6g; Cholesterol 0mg; Total Carbohydrate 13.3g; Dietary Fiber 2.0g; Sugars 2.6g; Protein 2.6g

Spicy Greens

Serves 2
|
Pictured opposite
| The first time my Southern husband brought collard greens home I cocked my head sideways and said, “What are these big green elephant ear things?” Little did I know that collard greens would soon be my favorite leafy green. Full of protein, iron, calcium, omega-3 fatty acids, and every vitamin under the sun, collard greens are the bomb. Serve them with Southern-Style BBQ (pg. 256), Charleston Red Rice (pg. 192) and Cornbread (pg. 49), or tossed with Spicy Sausage (pg. 150).

1 bunch collard greens
1 sweet onion, sliced
4 garlic cloves, thinly sliced
¹â
₂tsp red pepper flakes, or
to taste
salt, to taste
hot sauce

1. To remove the tough stems of the collard greens, take a sharp knife and run it along the edge of each side of the stem, separating it from its leaf.

2. Then turn the knife lengthwise, cutting the collard leaves into
¹â
₂-inch-wide strips.

3. Line a large skillet with
¹â
₂cup of water.

4. Add collards, onion, garlic, and red pepper flakes.

5. Cover and cook over high heat until water starts to boil.

6. Reduce heat to medium, cover, and continue to cook, incorporating and mixing ingredients with tongs every minute or so.

7. Cook until collards are dark green and onion is translucent, about 5 to 10 minutes.

â Turn off heat, drain off any excess water, and add salt to taste.

â Serve with hot sauce on the table for drizzling.

NUTRITIONAL INFORMATION

Calories 102; Calories from Fat 1; Total Fat 0.1g; Cholesterol 0mg; Total Carbohydrate 21.3g; Dietary Fiber 9.6g; Sugars 2.4g; Protein 6.7g

Low-Country Cucumber Salad

Serves 4
| These cucumbers are commonly served with sandwiches instead of French fries in the South. I serve them any time I'm eating Southern-Style BBQ (pg. 256) but they go well with any Southern-inspired meals and are always a big hit at potlucks.

1 large cucumber, thinly
sliced
¹â
₂c distilled white vinegar
red pepper flakes
2 tsp hot sauce, or to taste

1. Place cucumber slices in a casserole dish.

2. Whisk
¹â
₂cup of water, vinegar, red pepper flakes, and hot sauce together and pour over cucumbers.

3. Cover and chill for at least 1 hour.

NUTRITIONAL INFORMATION

Calories 18; Calories from Fat 1; Total Fat 0.1g; Cholesterol 0mg; Total Carbohydrate 3.1g; Sugars 1.4g; Protein 0.5g

Veggie Slaw

Serves 2
| This rustic coleslaw is rich, creamy, and delicious. It goes perfectly on top of salad, spread on crackers, as a side dish to summer meals, or slathered into a veggie sandwich as a condiment.

¹â
₄c shredded carrots
¹â
₂c shredded zucchini
1 to 5 tbsp Mayo (pg. 271)
dash of granulated
garlic powder
pinch of onion flakes
salt, to taste
pepper, to taste

1. Combine Mayo with spices, then stir in vegetables.

2. Add salt and pepper, then serve immediately.

CHEF'S NOTE:
Do not let sit; slaw will become very watery.

NUTRITIONAL INFORMATION