Fingerling Potato & Lentil Salad (vegan & gluten-free)

Recipe from This Savory Vegan
Husband-Tested in Alice’s Kitchen
Makes 5 servings

This Fingerling Potato & Lentil Salad is a beautiful salad, good enough for company.
 
For the Potatoes
1 pound fingerling potatoes (The colorful ones are especially nice.)
2 Tablespoons olive oil (To cut back on fat, lightly spray olive oil over the potatoes.)
1 teaspoon garlic powder
¼ teaspoon garlic salt
½ teaspoon pepper

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Add the potatoes to a stock pot and cover with water. Place on the stove and bring to a boil. Once boiling, cook for 5 minutes. Drain the potatoes and let them cool for a couple minutes.
Cut any of the larger potatoes in half lengthwise - leave the smaller ones intact. Place them on the prepared baking sheet with the oil and dry seasonings. Toss to coat and place in the oven for 25 minutes, flipping after 15 minutes. Remove from the oven and allow to cool slightly.

For the Dressing (This was the dressing in the original recipe.  I didn’t wish to use so much oil, so I used Trader Joe’s Green Goddess Dressing to lightly dress the salad.  I don’t know why you couldn’t use your favorite dressing in this salad.)
½ cup olive oil
1 Tablespoon Dijon mustard
1-3 Tablespoons red wine vinegar to taste
2 cloves garlic minced
2 Tablespoons chives finely chopped
1 lemon, juiced
¼ teaspoon pepper

While the potatoes are cooking, add all of the dressing ingredients to a bowl and mix to combine - it might taste extra tart, but try to avoid adjusting the flavors, once tossed with everything as they will mellow out.

For the Salad
2 cups fresh kale, stems removed and chopped (I used baby kale as it’s more tender.  You could use any of your favorite greens for this salad.)
2½ cups cooked lentils, chilled (I like to use French lentils for salad recipes.)
½ red onion thinly sliced (I used Sumac Onion Salad for an even better flavor pop!)
2 small avocados, sliced
Fresh chives, sliced, for serving

Add the lentils, kale and dressing to a large bowl and toss to combine. Place in the fridge until the potatoes are ready.
Add the potatoes, red onion & avocado to the kale/lentils and gently toss. Taste and adjust the dressing as needed - you can add more lemon juice, olive oil, salt or pepper. Plate the salad and top with more chives.

Nutritional Information: (1 of 5 servings) Calories: 510kcal | Carbohydrates: 44g | Protein: 13g | Fat: 34g

Healthy Mediterranean Chickpea Salad

Recipe from Beauty Bites 
Husband-Tested in Alice’s Kitchen
Serves 3

I thought this salad was just scrumptious.  It’s pretty, colorful, full of good-for-you ingredients and would make a lovely dish for company.  You can prepare all the ingredients in advance and then toss the salad just before serving it up.  The recipe calls for raw beets.  If you’re not a beet fan, I will say that the other ingredients mask the earthy beet taste, so keep an open mind.  In the winter, when it’s acceptable to turn on the oven, go ahead and roast up the beets and add them to the salad instead of the raw beets.  (I cubed half a very large beet for the salad and then shredded the other half for sandwiches later.)

Ingredients
1 garlic clove, minced
½ lemon, juiced (I used the juice from one small lemon.)
1 Tablespoon olive oil
1 Tablespoon basil leaves, chopped (I used 1 Tablespoon pesto.)
2 scallions, sliced
1½ cups chickpeas, canned, rinsed and drained
1 cup cabbage, chopped, red/purple or green
1 cup arugula or power greens
1/3 cup olives, pitted and chopped
½ cup raw beets, peeled and diced (I’m sure you can substitute roasted beets if you prefer.)
2 Tablespoon feta cheese, crumbled (I used vegan feta cheese.)
Kosher salt and freshly ground pepper, to taste (Optional…the feta and the olives will be salty.)
1 Tablespoon walnuts, roughly chopped 
1 avocado, peeled and chopped

Instructions
In a large salad bowl, whisk the garlic, lemon juice, olive oil and basil (or pesto).  Add the cabbage to the dressing and massage a bit until the cabbage softens up.  Add the rest of the ingredients except the avocado.  Toss well to coat.  Add the avocado and gently toss the salad. 

 
Nutrition Information: (1 of 3 servings) calories: 362; total fat: 21grams (saturated fat 4 grams); cholesterol 6 mg; sodium 305 mg; carbohydrates 37g; fiber 13 grams; sugars 9 grams; protein12 grams

Layered Polenta Dish (Vegan)

 

Recipe from Alice's Kitchen

Makes 2 generous servings

Wednesdays are busy days for me.  After doing my morning household chores, I go for a long walk and then head home to eat a quick lunch, take a shower and drive one hour to rehearse with the fellas in the band I'm a member of.  After making music all afternoon, I drive the hour back home and make dinner.  So, dinner must be quick and easy because I'm usually bushed. Today, I wanted to serve up a starchy side besides the usual brown rice or quinoa, etc.  I found this polenta at Trader Joe's and decided I would make some sort of layered dinner.  As usual, I keep some sort of sauce in the fridge that I've made on my food prep day.  I also usually have salsa or pico de gallo in the fridge.  Of course, there are always beans and greens around.  This meal got a big thumbs up from the hubster.  I loved it too.  I'm thinking the other half of the tube of polenta will make a nice Italian style meal with layers of garlicky white beans, greens and marinara sauce.  

2 large handfuls of your favorite greens

2 Tablespoons 1-Minute Sauce (optional)

1/2 tube of Trader Joe's Polenta, sliced

1 can pinto or kidney beans, rinsed and drained and mashed with a fork

Vegetable broth for "frying"

1/2 onion, minced

1 clove garlic, minced

1 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon chili powder

1/2 teaspoon cumin powder

1/4 teaspoon red pepper flakes

Sea salt, to taste

Freshly ground pepper, to taste

1 cup pico de gallo or salsa

1/4 cup crumbled vegan feta

1/2 avocado

Place the sliced polenta in a single layer in the air fryer.  Sprinkle with salt and pepper, if desired. Set the air fryer to 350F and air fry for 10 minutes.  When the timer is up, flip the polenta over and add another 10 minutes.  

Meanwhile, heat a non-stick skillet to medium-high.  When it is hot, add a splash of the broth.  Add the onions and garlic.  Sprinkle with the spices.  Stir for about 1 minute or until the onions are softened.  Add the mashed beans.  Add more broth, about 1/4 cup.  Turn down the heat to medium.  Stir the bean mixture and allow to cook for a few minutes, adding more broth to keep the beans from sticking.  Turn off the heat and set aside.

While the beans are cooking, place the greens on the dinner plates.  Drizzle the one-Minute Sauce over the greens, if using.  Top the greens with the polenta slices.  Top the polenta slices with the "refried" beans.  Add the the pico de gallo or salsa.  Sprinkle with the feta.  Peel and slice the avocado and place the avocado slices on the side.  Serve it up.

Ode to Toast

From Alice's Kitchen

Here are just a few of my favorite toast meals/snacks.

This toast makes a very satisfying breakfast.  Toast up your favorite bread and smear it with nut or seed butter.  Add thinly sliced apple, nectarine, strawberries, peach, kiwi (you get the idea) Sprinkle with some hemp seeds, cacao nibs and sea salt.  

This toast makes a filling lunch.  Toast up your favorite whole-grain bread.  Mash an avocado on a plate using a fork.  Add some thawed frozen peas and mash them up a bit with the avocado.  Spread the avocado/pea mixture onto the toast.  Add some sliced tomatoes and sprinkle with Everything But the Bagel seasoning.  Serve along with some fresh seasonal fruit.

I'm thinking this one is my favorite.  Toast up your favorite whole-grain bread.  Mash up an avocado using a fork.  Smear it on the toast.  Drain some of the liquid from your favorite kimchi.  Spoon the kimchi over the top of the avocado.  Serve this open face sandwich with seasonal fruit.

Greens and Grains Salad with Citrus-Date Vinaigrette (Vegan)

Recipe from Rainbow Plant Life (Nisha Vora)

Husband-Tested in Alice’s Kitchen

Makes 4 side salads or 2 generous main dish salads

When I watched this video about making salads, this salad stood out to me to test.  The ingredients reminded me of the fabulous salads we enjoyed while on vacation several years ago in the Netherlands.  Their salads always seemed to include grains or legumes and lots of fresh herbs.  Though this salad takes some preparing, most of the steps can be done in advance (prepping the greens, cooking the farro, roasting the beets, toasting the nuts, and making the vinaigrette) and, oh, Lordy!, is it totally worth the effort.  I couldn’t stop saying “mmmm” with every bite.  I can’t describe the complex flavors, but I will say, don’t leave any ingredients out.  They each play an important role in making this salad one you won’t forget.  Invite your favorite people over and treat them to this delish salad.

Arugula or Arugula and Baby Greens Mix, washed and spun dry

4 Medium Beets, roasted*, peeled and cut into small cubes

1 cup uncooked Farro, prepared*, directions below

Citrus-Date Vinaigrette (Recipe follows)

1/3 cup Walnuts or Pine Nuts, toasted*

1 Fennel Bulb, very thinly sliced (Save the fronds for this salad.)

1 Avocado, peeled, pitted, and chopped

2-3 sprigs Fresh Flat-Leaf Parsley, chopped

2-3 sprigs Fresh Dill, chopped

2-3 sprigs Fresh Fennel Fronds, chopped

Begin making the salad components in advance.  Wash and spin dry the arugula and greens.  Place them in a container covered with a dry towel or paper towel and then the container lid.  Put the container in the fridge crisper drawer to keep them fresh until you are ready to toss the salad.  Roast the beets.* When they are cool enough to handle, peel them and cut them into small cubes.  Place them in a container with a lid and into the fridge until they are needed.  Cook the farro.* Allow the farro to cool to room temperature and place it in an airtight container in the fridge until needed.  Toast the walnuts or pine nuts.* Once they are cooled, place them in a jar with a lid and store in the fridge or counter until needed.

When you are ready to assemble the salad, slice the fennel very thinly. (This should be done at the last minute because fennel will turn brown fairly quickly.) Set aside. Cut open the avocado and remove the pit.  Using a knife, cut into the flesh in a crisscross pattern and then use a spoon to scoop out the small cubes of avocado.  Set aside.  Chop up the herbs and fennel fronds. 

In a large serving bowl, layer the arugula and greens and the cooked farro.  Top with the sliced fennel, roasted beets, toasted nuts, avocado, chopped herbs and fennel fronds.  Drizzle on the Citrus-Date Vinaigrette and toss to combine.  Serve.

*Toasting Walnuts or Pine Nuts: Heat a skillet over medium heat. Add the nuts in a single layer, stirring frequently until browned and fragrant, about 5 minutes.

Citrus-Date Vinaigrette: (makes about ½ cup)

2 Medjool dates (soaked in warm water for 5-10 minutes until very soft, then drain) pitted

3 Tablespoons extra virgin olive oil

3 Tablespoons fresh lemon juice

1 Tablespoon fresh orange juice

1 ½ teaspoons Dijon mustard (or whole-grain mustard)

½ teaspoon ground cumin

½ teaspoon paprika

¼ teaspoon ground coriander

¼ teaspoon sea salt, plus more to taste

Freshly ground black pepper, to taste

Water, as needed (I used about 2 Tablespoons)

Add all the ingredients to a high speed blender. Blend for a few minutes, drizzle in water until the desired consistency.  Season to taste.  Store in the fridge in a lidded jar for a few days.

*Roasting Beets:

Preheat the oven to 425F.  Trim off the greens and most of the stalks, leaving some stalk intact to prevent the beets from “bleeding.”  (If the beet greens are fresh, you can use them as salad greens or you can steam or sauté them.) Do not trim the root “tails” because they help keep the beets juicy. Wash and scrub the beets clean.  Lightly rub the beets with olive oil and sprinkle with salt and freshly ground pepper.  Place the beets in an ovenproof casserole-style baking dish and cover.  Roast for 45-90 minutes, depending on the size of the beets, or until fork-tender.  When the beets are cool enough to handle, run them under cool water and peel off the skins while wearing rubber gloves so your hands don’t turn pink/red.  Store the beets in an air-tight container in the fridge for up to 5 days.

*To Cook Farro: (I usually toast the farro in a dry skillet and then soak them in the cooking water for an hour before cooking in my rice cooker using the brown rice setting. No draining or drying needed. 1 cup farro; 1½ cups water; Pinch of salt; 1 Tablespoon olive oil.) If you don’t have a rice cooker, you can cook them on the stove top. (I’ve not tested this method.) Bring 2 ½ cups water to a boil and season well with salt.  Add the farro.  Reduce the heat to a simmer and cook until tender, yet chewy, about 15-20 minutes for pearled farro; 20-30 minutes for semi-pearled farro. Drain in a sieve and spread the farro out on a pan to dry.

Cilantro Lime Avocado Dressing/Sauce/Dip/Spread

Recipe from Paleo Gluten Free Eats

Husband-Tested in Alice’s Kitchen

This spread, dip, dressing, sauce is so good and so handy to have in the fridge to brighten up any dish.  We just polished off the last batch and I’ll definitely be making another batch pronto.  We especially enjoyed it as a spread on a wrap made with whole-grain flatbread with roasted asparagus, scrambled eggs, shredded carrots, sliced cucumber and hot sauce.  I served the wraps with roasted potatoes for an absolutely fabulous brunch fit for a king.

1 large avocado, pitted and peeled

1 handful fresh cilantro (about ½ cup) (You could substitute fresh basil for the cilantro, if you wish.)

¼ cup olive oil

2-4 Tablespoons water

Freshly squeezed lime juice from one lime

1 large clove garlic, peeled

1 teaspoon sea salt

Place all the ingredients in a food processor or blender.  Blend until smooth.  Taste and adjust seasonings.  Add more water to thin, if desired.

Colorful Beet Salad with Carrot, Quinoa & Spinach

Recipe from http://cookieandkate.com

Adapted and Husband-Tested in Alice’s Kitchen

2 main meal size servings OR 4 side salad servings

We were scheduled to have a new oven and stovetop installed today, so I figured I’d better make something for dinner that I could prepare in advance and just toss together.  I had cooked quinoa in the freezer.  So, I thawed that.  I had steamed the edamame and toasted the pepitas the day prior.  The vinaigrette was made in advance too.  It took only a few minutes to shred the beet and carrots.  Then all that I had to do was put it all together and plate it.  This salad was not only a beauty, but it was absolutely delicious and full of nutrition.  (I didn’t have an avocado, but that would have taken it over the top.) This is good enough for serving at a party.  

Salad

2 cups cooked quinoa (I used multi-colored quinoa.)

1 cup cooked edamame (Follow package directions.)

1/3 toasted pepitas or toasted and chopped almonds

1 medium raw beet, peeled and shredded (I used a yellow beet.)

2 carrots, peeled and shredded

2 cups packed baby spinach or arugula, roughly chopped

1 avocado, peeled and cubed

Vinaigrette

3 Tablespoons apple cider vinegar

2 Tablespoons fresh lime juice

2 Tablespoons olive oil

1 Tablespoon minced fresh mint or cilantro

2 Tablespoons maple syrup or honey or agave nectar

½ to 1 teaspoon Dijon mustard, to taste

¼ teaspoon kosher salt

Freshly ground black pepper, to taste

Toss all the salad ingredients in a large bowl.  Drizzle with the vinaigrette.  (I didn’t use all the vinaigrette, just enough to lightly coat the salad ingredients.)  To make this vegan, use maple syrup or agave nectar.  To make this nut free, use pepitas.

How to Prepare Quinoa

1 cup uncooked quinoa

2 cups water for cooking

Cooked quinoa will keep for three or four days in the refrigerator. You can also freeze cooked quinoa. Just 1 cup of uncooked quinoa will yield almost 4 cups cooked.  Place 1 cup of uncooked quinoa in a sieve (strainer.) Quinoa has a bitter coating that must be rinsed off.  An effective method for rinsing off the bitter coating is to place the quinoa seeds in a fine-meshed strainer and run cold water over the quinoa while gently rubbing the seeds together in your hands. Place the rinsed quinoa in a saucepan and add 2 cups water. Bring the cooking liquid to a rolling boil. Turn down the heat to a simmer. Place a tight-fitting lid on the saucepan. Cook for 15 to 20 minutes. (Set a kitchen timer to 15 minutes so you won't forget to check for doneness.)  Fluff the cooked quinoa with a fork.

To toast pepitas: Place 1 cup pepitas (pumpkin seeds) on a rimmed baking sheet.  Roast at 375 until golden and fragrant, 6-8 minutes (you’ll hear them popping).  Cool completely on the baking sheet.  (Can be made ahead and stored at room temperature in an airtight container.)

Nutritional Information: (1 of 4 servings) 344 calories; 20 g fat (2.2 g sat. fat); 0 g cholesterol; 207 mg sodium; 34.7 g carbohydrates; 8 g fiber; 12.3 g sugars; 10.3 g protein

Spiraled Zucchini Summer Salad

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Recipe from Oh She Glows Every Day by Angela Liddon

Husband-Tested in Alice’s Kitchen

Serves 2

It’s been so hot here lately that I’m finding it difficult to want to heat up the house by turning on the stove or the oven.  Though there are a few steps to preparing this salad that must be done in advance, there’s absolutely no cooking whatsoever involved.  We loved the Marinated ItalianTofu which is served as is, no pan frying or baking.  The marinade serves as the dressing for the salad.  And, the Homemade Vegan Cashew Parmesan Cheese, well, yowzah!  It was so good!  The recipe for the cheese yields enough for other dishes and only takes 5 minutes to make.  Make plans to whip this vegan dish up for your friends and family, whether they are vegan or not.  They’re going to love it.

½ batch Marinated Italian Tofu

1 cup cherry or grape tomatoes, halved

1 medium zucchini, spiralized*

1 avocado, pitted and sliced

¼ cup fresh basil leaves, thinly sliced

1 Tablespoon Homemade Vegan Cashew Parmesan Cheese

1 to 2 Tablespoons oil-packed sun-dried tomatoes, drained and chopped (optional)

Red pepper flakes, to taste (optional)

1 to 2 Tablespoons sesame seeds or pine nuts

Prepare the marinated tofu. Toss to combine.  Marinade in the fridge at least 30 minutes or up to 12 hours.  (If the marinade solidifies, while chilling, simply let it sit at room temperature before serving until it liquefies again.)  Remove ½ of the tofu and the ½ the marinade and toss in another dish with the tomatoes.  (Use the other half of the tofu/marinade for another salad, wrap, snack or stir-fry.)

Spiralize the zucchini and roughly chop, if desired, to make it easier to eat.  Divide the zucchini between two large bowls.

Divide the ½ batch of the marinated tofu/tomato mixture between the two bowls of zucchini, using the marinade as the salad dressing.  Add the sliced avocado, basil, Homemade Vegan Cashew Parmesan Cheese, and, if desired, top with sun-dried tomatoes, red pepper, flakes and sesame seeds or pine nuts.  (To make this completely nut-free, use Homemade Vegan Pepita Parmesan Cheese and sesame seeds.

Nutritional Info: (According to my calculations)

1 of 2 servings (using Homemade Vegan Cashew Parmesan Cheese and sesame seeds)  

426 calories; 9.7 g fiber; 123.8 mg calcium; 12.0 g protein

*NOTE:  If you don’t have a spiralizer, no worries.  Just halve the zucchini lengthwise and then slice it very thinly OR use a vegetable peeler to make zucchini “ribbons.”