Tahini Noodles

My cooking this week was all about finding ways to use as much cilantro as possible.   I planted a little too much in my garden all at the same time, but I do love it, so that's ok!  It seems that people either love it or hate it.  If you don't like it, this recipe tastes good without it too.    

On Cooking and Ingredients

Tahini Noodles
Makes a really big batch-maybe 6 main dish servings
1 lb whole wheat spaghetti, cooked following package directions
1/3 c sliced green onions
1 c thinly sliced red pepper
2 c thinly sliced pea pods
1/2 c chopped cilantro

1/4 c low sodium tamari
4 T brown rice vinegar
1 t toasted sesame oil
2 T canola oil
2 T tahini
1 T diced ginger
2 t diced garlic
1 T agave nectar
3 T sesame seeds

While the pasta is cooking, in a large bowl, combine the tamari, rice vinegar, sesame and canola oil, tahini, ginger, garlic, agave, and sesame seeds and whisk together well.  Add the onions, peppers, and pea pods.  Drain the pasta and while it's still hot, add it to the bowl with the sauce and veggies.  Add the cilantro and toss together well.  It can be served right away hot, or chilled and served later cold.

Wilted Kale Salad With Blueberry Balsamic Reduction

Kale is so good for us, but has a stronger flavor than lettuce, so when I talk to people about kale, I get a lot of wrinkle nose faced reactions.  I wilted the kale in this recipe-I don't know if it necessarily mellows out the flavor much, but it does make the texture a little softer.  If you are new to kale, try easing in by baking some kale chips, most people I've talked to about kale chips do say they are good and anything you can do get more kale into your life is a good thing.  You could use salad mix or spinach in this recipe instead of kale, but double the balsamic reduction if you do since there will be a higher volume of greens if you don't use wilted kale.

Blueberries, pea pods, and kale are all in season right now.  Using in-season fruits and vegetables not only makes food taste better, but is also cheaper.  This recipe was inspired by a combination of Whole Foods Market recipe: http://www.wholefoodsmarket.com/recipes/3275 and Vegetarian Times recipe: http://www.vegetariantimes.com/recipe/raw-kale-salad-with-root-vegetables/
On Cooking and Ingredients

Wilted Kale Salad With Blueberry Balsamic Reduction
Makes 3 small side dish servings, or 1 single entree serving

1 t finely chopped shallot
1/4 c blueberries
1/4 c balsamic vinegar
4 c kale stems removed and torn into bite sized pieces (about one medium sized bunch)
1/8 t sea salt
1 t cider vinegar
a handful of pea pods
a handful of pecans

Blueberry Balsamic Reduction
In a small pan, combine the shallot, blueberries, and balsamic.  Bring it to a boil over medium heat, and cook for about 12 minutes until the liquid has reduced to half, stirring occasionally.  It should be a gentle boil, so reduce the heat if necessary.  Let it cool completely.
Here's what it looks like when it starts cooking:

Here's what it looks like when it's done:

Wilted Kale:
Add the salt and cider vinegar to the kale in a glass bowl and use your fingers to massage the kale until it is wilted to about half the volume of what you started with.  Set it aside for a half an hour.  Then give it a rinse under cold water to rinse off the excess salt and squeeze it dry.
Here's what the kale looks like before wilting:

And after wilting:

Put the kale into a bowl and top with balsamic reduction, pea pods, and pecans and serve.

Sort of Like Tuna Chickpea Salad

I was looking through my cupboards last week for something quick and easy to make because I was really hungry, and this is what happened when I grabbed a can of chickpeas and looked in the fridge to see what was available:)  That day, due to my hungry state, I ate it with whole wheat pita chips.  But a couple days later, I made the leftovers into a "tuna like" melt.  It also is great over a bed of spinach or mixed greens. 
Ingredient note: Dulse is a type of seaweed.  It is high in iodine and is a good substitute for table salt.  You should be able to find it at your closest natural foods store by the nori (sushi wraps). 

Sort of Like Tuna Chickpea Salad
1 can of chickpeas, drained and rinsed
4 T Vegenaise
2 t. brown mustard
1 1/2 t. dulse flakes
1/3 cup finely chopped celery
2 green onions, thinly sliced
1/2 t brown rice vinegar
salt and pepper

Put the chickpeas into a bowl and mash well with a fork, but leave it a little chunky. 

If you are making a double batch, it's easier to use a food processor and pulse a few times.  Smash in the celery and green onions.  Add the Vegenaise, mustard, dulse, and brown rice vinegar and stir until combined.  Add a little salt and pepper to taste.

Tuna Like Melt
(makes 1 sandwich)
2 slices of whole wheat bread
1/3 c Sort of Like Tuna Chickpea Salad
Spinach
3 slices of tomato
6 dill pickle slices
2 T shredded vegan meltable cheddar (I used Daiya Cheddar Style Shreds)

On one slice of bread, spread the chickpea salad.  On the other slice of bread, sprinkle the shredded vegan cheddar, and toast in a toaster oven until the cheese is melted.  Remove from the oven and add the tomato, spinach, and pickle slices. 

First Farmers Market Salad

On Saturday, I went to the farmers market season opener.  Only a few fresh produce items were available, but they were so beautiful! I bought lettuce and peas and pulled a few radishes from the garden to make this spring salad.  The creamy dill dressing tastes better after it's chilled, and takes a little planning ahead, so make the dressing a few hours ahead of time or the night before. 

First Farmers Market Salad
Lettuce or greens of your choice
Pea pods, ends removed, and cut in half 
Radishes, sliced
Raw sunflower seeds

Creamy Dill Dressing
(Makes 1 1/4 cups)

1/2 cup raw cashews, soaked for an hour
1/2 cup water
1/4 c Vegenaise
1 t garlic, very finely chopped
1 T apple cider vinegar
1 T lemon juice
1/4 t salt
1/2 t onion powder
1 T finely chopped dill
1/2 t vegan worcestershire sauce
1/2 t agave nectar

After the cashews have soaked, drain them and add to a blender with the 1/2 cup of water and blend until smooth.  Pour the cashew cream into a pint sized jar.  Add the Vegenaise, garlic, cider vinegar, lemon juice, salt, onion powder, dill, worcestershire sauce, and agave to the jar with the cashew cream and shake well.  Chill for a few hours or overnight.

To assemble the salad: In a large sized single serving bowl add a few handfuls of lettuce.  Drizzle the lettuce with as much dressing as you like.  This dressing isn't really thick, so I like to be a little generous with it.  Top with a handful of pea pods, a small handful of sliced radishes, and a few tablespoons of sunflower seeds.