Veganomicon: The Ultimate Vegan Cookbook (29 page)

Read Veganomicon: The Ultimate Vegan Cookbook Online

Authors: Isa Chandra Moskowitz,Terry Hope Romero

Tags: #food.cookbooks

TIME:
45 MINUTES
 
 
This salad is ridiculously simple yet so satisfying—it’s nutty, salty, fresh tasting, and crisp. We like to munch on it as a snack throughout the day but it’s also a perfect accompaniment to an Asian-inspired meal. Try it alongside Butternut Squash Rolls (page 50) for a delicious cold summer dinner. If you like, serve over a bed of baby greens. For an even heartier salad, add two thinly sliced avocado halves right before serving.
 
 
Dressing:
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar (regular vinegar works, too)
2 teaspoons tamari or soy sauce
 
Salad:
2 cups frozen, shelled edamame
1 cup fresh corn (1 or 2 ears, depending on the size)
or partially thawed frozen corn
2 tablespoons toasted sesame seeds
Generous pinch of salt
 
BRING A big pot of water to a boil. Meanwhile, whisk all the dressing ingredients in a medium-size mixing bowl.
Boil the edamame for 3 minutes. Add the corn and boil for another 2 minutes. Drain into a colander and run under cold water until cool enough to touch. Add the edamame and corn to the dressing and toss to combine. Add the sesame seeds and toss again. Salt to taste. Cover and chill for at least 15 minutes.
 
➣
If you don’t have rice vinegar on hand, you can use a different kind, but nothing too strong—stick to something mild, such as red wine vinegar. If you have brown rice vinegar, not regular rice vinegar, that’s fine, too. You can also use partially thawed frozen corn instead of fresh, but don’t use canned.
Although we like the taste of Bragg’s in lots of things, we advise against using it in salad dressings because of its distinctive, um, well, “hippy” taste. Instead use good quality tamari or soy sauce.
 
➣
Make a super-cute hors d’oeuvre of this salad by placing it in radicchio cups (see photo insert). Just slice off the bottom of a head of radicchio, carefully peel off the leaves, and voilà! Cup!
 
➣
Make a more dramatic-looking presentation by using black sesame seeds instead of regular toasted ones.
JICAMA-WATERCRESS -AVOCADO SALAD WITH SPICY CITRUS VINAIGRETTE
 
Serves 6 to 8
 
TIME:
30 MINUTES (IF YOU HAVE A FOOD PROCESSOR)
 
 
Jicama, sometimes referred to as the Mexican turnip, is like a dream come true; it’s as if an apple decided to become a root vegetable.This salad is our attempt to re-create the Thai fusion that is so popular with the kids these days, using ingredients that aren’t too difficult to find. The dressing has a spicy kick from the hot chile oil but the heat isn’t intense, so don’t let that scare you off. The avocado and peanuts make it a meal on its own, filling enough to serve as a refreshing summer lunch or dinner.
 
 
Dressing:
¼ cup rice wine vinegar
½ cup fresh orange juice (juice of 1 navel orange)
2 tablespoons lime juice (juice of 1 lime)
2 tablespoons peanut oil
2 tablespoons hot chile oil
2 tablespoons soy sauce
3 tablespoons sugar
1 teaspoon sesame oil
 
Salad:
1 medium-size jicama, peeled and shredded thinly
(about 6 cups)
½ bunch watercress, roots removed
1 ripe avocado, peeled, cut in half, pitted, and sliced
thinly
½ small red onion, sliced thinly
½ cup roasted unsalted peanuts, chopped coarsely
 
Optional garnishes:
Shredded carrots
Sprigs of mint or cilantro
 
 
➣
Use a serrated peeler to peel the jicama, or alternatively, use a paring knife to slice off the skin in sheets. If you don’t have a food processor to shred the jicama, just slice it matchstick thin.
COMBINE ALL dressing ingredients and mix vigorously. If you have a small plastic bowl with a secure lid, you can mix it in there and shake it up. Let the dressing sit at room temperature for at least 10 minutes so that the sugar dissolves. Mix or shake again when you are ready to use it.
Place the shredded jicama in a large bowl. Reserve ⅓ cup of the dressing and pour the rest over the jicama; mix to coat.
Arrange a small bunch of watercress on an individual salad plate. It looks pretty if you keep it as bunched together as possible and if some of the leaves are hanging off the side, looking sort of like the long arm of a clock (stems in the middle and leaves facing outward). Drizzle a little reserved dressing over the leaves.
Place a pile of jicama (a cup or so) on the stems of the watercress to secure it. Sprinkle a little shredded carrot (if using) as well as a few half-moons of onion on top of the jicama. Add a few avocado slices either on top or along the sides. Sprinkle with peanuts. Drizzle with a little dressing and garnish with cilantro or mint. Continue with the remaining plates.
QUINOA SALAD WITH BLACK BEANS AND MANGO
 
SERVES 4 TO 6
TIME:
35 MINUTES; 15 MINUTES IF THE QUINOA IS ALREADY COOKED
 
 
Top secret: It isn’t rocket science—you can make a salad like this with any leftover grains, beans, and fruit you have around. It is a really straightforward salad that uses simple, fresh ingredients. Each bite will bring new flavors to the table—mango, scallions, cilantro, red peppers . . . you never know what you’re gonna get! Best of all, it takes practically no time if you have some leftover quinoa at hand.
 
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If you don’t have any leftover quinoa, don’t sweat it; it’s easy and fast to prepare. Bring 1 cup of dried quinoa and 2 cups of water to a boil in a small pot. Once the mixture is boiling, lower the heat to a simmer and cook for 15 minutes, until all the water has been absorbed. Then remove from the heat and fluff with a fork. Set aside to cool, and once it has cooled you can prepare this salad.
1 mango, peeled and cut into small dice
1 red bell pepper, seeded and diced as small as you
can get it
1 cup chopped scallions
1 cup chopped fresh cilantro
2 tablespoons red wine vinegar
2 tablespoons grapeseed oil
¼ teaspoon salt
2 cups cooked quinoa, cooled
1 (15-ounce) can black beans, drained and rinsed
A few leaves of lettuce for garnish

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