Archive for Salads
Vegan Ceviche
Vegan Ceviche Ingredients * 1 (14 ounce) can hearts of palm, cut in rings * 2 large tomatoes, diced (any color) * 1/2 small red onion, diced * 1/2 bunch fresh cilantro, chopped * 2 jalapenos, diced (or to taste) * 2 limes, juice of * 1 tablespoon olive oil * salt (to taste) * more »
Inari Sushi stuffed with Somen Salad
Inari Sushi stuffed with Somen Salad Ingredients * 1 package aburaáge – approx 20 (fried tofu pockets) * 8 oz or 2 bundles of somen noodles * 1/4 cup shredded nori * 3 stalks of green onion chopped fine * 3 tbsp black sesame seeds (lightly brown in skillet) * 3 tbsp white sesame seeds more »
Curry Quinoa Pilaf Salad
INGREDIENTS: * 1 cucp uncooked quinoa * 2 cups vegetable broth * 1 tsp curry powder * 1 tsp ginger * dash salt * 1/3 cup raisins * 1/3 cup cashew pieces PREPARATION: Bring the vegetable broth to a boil and add the quinoa and spices. Cover and cook for 12 to 15 minutes, until more »
Pasta and Portobello Mushroom Pasta Salad
1 pound portobello mushrooms, cut into 3/4 inch pieces (about 4 cups) 1 small red onion, cut into wedges and separated 2 medium tomatoes, seeded and cut into wedges 2 small yellow squash, cut into 3/4 inch pieces 1 medium carrot, sliced 3 cups cooked rotini pasta 1 medium green bell pepper, sliced Herbed Vinaigrette: more »
Korean Seasoned Spinach
Ingredients spinach 10oz 2 Tbs of soy sauce ½ tsp of garlic powder 2 tsp of sesame seed oil 2 tsp of sesame seed little bit of salt Boil water Clean spinach leaves. Put spinach into boiling water pot and wait for one minute or so. Take out spinach and clean under running tap water. more »
Quinoa Salad
1 cup quinoa 2 cups water 2 teaspoons kosher salt, divided 1 (15 ounce) can organic black beans, drained, rinsed 1 (15 ounce) can sweet corn, drained 2 small tomatoes, diced 3 green onions, chopped 1/2 cup green bell peppers, small diced Dressing 1/3 cup extra virgin olive oil 1/4 cup fresh lime juice 1/2 more »
