 The original recipe from La Dolce Vegan suggested this as a cold noodle salad but both my husband and I love it as a hot casserole. Rice noodles can be either a soggy mess or undercooked to the point of having a crunch. Making them in this method ensures that they come out just right. Ingredients: · ½ a package of broad rice noodles (enough for 2 large servings) · 2 shallots, chopped finely · 2 cloves garlic, chopped finely or minced · 1 Tbs. dark sesame oil · 2 Tbs. red curry paste · 2 Tbs. tamari · ½ tsp. turmeric · 1 tsp. sea salt · 1 can organic coconut milk · ½ cup fresh basil, roughly chopped (or about 1 Tbs. dried + ½ cup roughly chopped spinach for color) · 1 large tomato, chopped Method: 1. Put dry noodles in a big bowl or big Pyrex cake pan. Cover with boiling water and let sit for 30 minutes. Drain and transfer to a lightly oiled casserole dish. 2. While noodles are soaking, in a large pan sauté the shallots and garlic in the sesame oil until the shallots are translucent. 3. Add the curry paste, tamari, turmeric, sea salt and coconut milk to the pan and simmer on medium for about 8 minutes. 4. Remove from the heat and add the tomatoes and basil and mix through and set aside until noodles are ready. 5. Add the sauce to the noodles and toss to mix. 6. As a noodle salad, chill well before serving. As a casserole, bake at 350 for 20-30 minutes or until heated thoroughly. 7. Makes 2 large servings or 4 side servings. Go here to print the recipe: recipe_thai_coconut_curry_noodle_salad.docx  Here’s another adapted recipe from La Dolce Vegan. It’s a great way of using up lots of fresh basil, green beans or cherry tomatoes if you are growing them. Basil is not just delicious. It has anti-bacterial, anti-inflammatory and anti-aging properties. A delicious way to improve your health.
Ingredients: · 5-6 medium new potatoes, washed and quartered · 1 cup green beans, cut into 1-inch pieces (fresh or frozen) · 5 sun-dried tomatoes, soaked then finely chopped (or) 6 fresh cherry tomatoes, quartered · 2 Tbs. balsamic vinegar Pesto Sauce: · 1 ½ cups fresh basil · ¼ cup raw pine nuts · 2 garlic cloves · ¼ tsp. sea salt · ¼ tsp. black pepper · ¼ cup oil (e.g. extra virgin cold-pressed olive oil, flax or hemp oil) Method: 1. In a large pot with water, boil the potatoes until they can be pierced easily with a fork. (20-30 minutes) Drain the potatoes and set aside to cool. 2. While the potatoes are cooking, add all the pesto sauce ingredients to a food processor or blender and blend until smooth. Set aside in the fridge until you are ready to assemble. 3. Assemble the salad in a medium bowl by combining the cooled potatoes, green beans, tomatoes, balsamic vinegar. Toss to mix and coat. 4. Add the pesto sauce and gently toss until it well mixed. Serve chilled. recipe_pesto_potato_salad.pdf  Here’s another adapted recipe from La Dolce Vegan! The combination of quinoa and beans makes a complete protein. If you have some premade quinoa, use ½ a cup to replace the uncooked quinoa and water.
Ingredients: · ¼ cup quinoa, washed and rinsed · ½ cup filtered water · 1 can black beans, rinsed and drained · 1 large tomato, diced (seeds removed) · 1 large celery stalk, diced · ½ bell pepper, diced · 2 green onions, sliced · 1 small avocado, diced in ½ inch pieces · ¼ cup frozen corn, thawed · ¼ cup cilantro, chopped Dressing: · 1 Tbs. olive oil · 2 Tbs. flax oil · 2 Tbs. balsamic vinegar · ¼ tsp. chili powder · ¼ tsp. sea salt · ¼ tsp. pepper Method: 1. Rinse the quinoa and put in a small pot. Add the water and bring to a boil. Cover and reduce heat to low (2-3). Let cook for 20 minutes. Remove from the heat and let cool. 2. While the quinoa is cooking, in a large bowl combine the beans, tomato, celery, bell pepper, green onions, avocado, corn and cilantro. Set aside. 3. Whisk together the olive oil, flax oil, balsamic vinegar, chili powder, sea salt and pepper. 4. Once the quinoa is cool, add it to the salad ingredients. Pour on the dressing and toss together well. 5. Refrigerate for at least an hour before serving to develop the flavours. recipe_quinoa_and_black_bean_salad.pdf  You can make this recipe two ways. I use A Taste of Thai Rice Noodles. You can buy them at most supermarkets. For this recipe I use ½ a package. The two ways are: as a salad, of course, or as a casserole. The sauce is absolutely delicious. My husband, who doesn’t like ginger or cilantro, loves this recipe. He adds cooked chicken or shrimp to his serving.
Ingredients: · Dry rice noodles or noodles of your choice (enough for 2 people) Dressing: · 6 Tbs. peanut butter · 4 Tbs. filtered water · 3 Tbs. rice wine vinegar · 3 Tbs. tamari or Braggs soy sauce · 1 Tbs. sesame oil · ½ tsp. red pepper flakes · 2 inches fresh ginger, finely chopped Salad: · 1 coloured bell pepper, finely chopped · 3 cups sui choy (Napa cabbage) or regular green cabbage, finely chopped · ½ cup fresh cilantro, finely chopped · ½ cup raw peanuts, roughly chopped Method: 1. Place the rice noodles in a Pyrex cake pan. Pour boiling water over the noodles and let them sit for 25-30 minutes. Periodically, use a fork to separate the noodles. 2. In a blender, Nutri-bullet or mini food processor, put all the dressing ingredients and process until smooth. 3. When noodles are done, rinse under cold water and drain. Transfer to a large salad bowl or casserole dish. 4. Add the dressing, bell pepper, sui choy and cilantro and toss until mixed. 5. Top with the raw peanuts. 6. Store in the refrigerator at least one hour until flavors are blended (or) bake for 30 minutes at 350 degrees. Go here to print this recipe: recipe_spicy_peanut_and_noodle_salad.pdf  You are going to love this colorful pasta salad. As usual it’s vegan, gluten free and uses healthful oils. This dish is great as a summer side dish or on a bed of greens for a light meal. Makes 4 servings.
Ingredients: · 2 cups brown rice shell pasta, uncooked · 10 cherry tomatoes, halved · ½ cup black olives, sliced · ¼ cup red onions, diced · ½ small bell pepper (any color), diced · 2 green onions, sliced Dressing: · 1 Tbs. oil (flax, hemp or grapeseed) · 2 Tbs. olive oil · 2 Tbs. red wine vinegar · ½ tsp. dried basil · ½ tsp. dried oregano · ¼ tsp. garlic powder · ½ tsp. sea salt Method: 1. Cook the shell pasta as directed on the package. I prefer packaged rice pasta over bulk as it remains al dente and is never mushy. 2. While the pasta is cooking, chop the vegetables and set aside. 3. Rinse pasta in cold water and drain well. Put in a large salad bowl with a lid and set aside or place in fridge to thoroughly cool. 4. Add all dressing ingredients to a small bowl and whisk until smooth and combined. 5. When the pasta is cool, add all the salad vegetables and dressing and toss to mix. 6. Let the salad rest in the fridge for at least an hour to help develop flavors. Go here to print the recipe: recipe_pasta_salad_italiano.docx  Here’s another altered recipe from La Dolce Vegan.
Ingredients: · 1 can black beans, drained and rinsed (or 1 1/3 cups precooked) · 1 can lentils, drained and rinsed (or 1 1/3 cups precooked) · ½ cup frozen corn, thawed · 1 small red onion, diced · 1 small red bell pepper, diced · ¼ cup fresh cilantro, chopped Dressing: · ¼ cup olive oil · ¼ cup flax, hemp or grapeseed oil · ¼ cup red wine vinegar · 1 Tbs. Dijon mustard · 1 tsp. cumin · 1 garlic clove, minced or chopped fine · ½ tsp. sea salt · ½ tsp. ground pepper · Optional: 1 tsp. honey Method: 1. Combine all the salad ingredients in a large bowl. 2. Add all dressing ingredients to a small deep bowl and whisk together (or a jar and shake). 3. Add the dressing to the salad ingredients and toss well. 4. Chill in the refrigerator for about an hour before serving to blend flavours. Go here to print this recipe: recipe_black_bean_and_lentil_salad.docx  Here’s a recipe from the book How it all Vegan! I have made some adjustments. Buckwheat (soba) noodles are gluten free so you can get your noodle fix without worrying about gluten.
Ingredients: · 1 package soba noodles (enough for 4 servings) · 2 Tbs. sesame oil · ¼ cup tamari or Bragg’s soy sauce · ¼ cup rice vinegar · ½ cup cucumber, seeded and shredded · 1 cup carrots, peeled and shredded · 6 large radishes, sliced · 3 green onions, thinly sliced · ¼ cup raw sesame seeds Method: 1. In a medium pot, cook noodles until al dente (tender but still firm to bite), about 8 minutes. 2. Drain and rinse noodles under cold water until cool. Transfer to a large bowl. 3. In a small bowl, whisk together the sesame oil, soy sauce, and vinegar. 4. Toss with the noodles to coat. 5. Add the cucumber, carrots, radishes, and onions and toss. 6. Garnish with the raw sesame seeds and serve. Go here to print this recipe: recipe_sesame_soba_noodle_salad.docx  Here’s another recipe from La Dolce Vegan! I am a big fan of traditional potato salad, but this one is a great way of changing things up.
Ingredients: · 1 ½ lbs. potatoes, diced · 2 Tbs. olive oil · 1 tsp. mustard seeds · 2 tsp. cumin seeds · 2 garlic cloves, diced · 1 tsp. ground coriander · 1 medium jalapeno pepper, diced (if you like the heat, leave in the seeds) · ¼ cup fresh cilantro, chopped · ¼ tsp. sea salt · 2 Tbs. Vegenaise (vegan dressing) · Juice of ½ a lime Method: 1. In a large pot, boil the potatoes until they can be pierced easily with a fork. Drain and rinse potatoes under cold water. Set aside to let cool. 2. While potatoes are cooking, in a small saucepan add oil and heat on medium (4-6 on the dial). 3. Add the mustard seeds, cumin seeds, garlic, coriander, and jalapeno and sauté until the mustard seeds begin to pop and crackle. Let cool in the pan. 4. Add spice mixture to the potatoes, add fresh cilantro, sea salt, Vegenaise and lime juice. Toss to mix and cool in the fridge for at lease an hour for flavors to mix. 5. Serve on a bed of lettuce to get your greens in or on a whole wheat wrap with garlic hummus and lettuce for a deconstructed samosa. Go here to print this recipe: recipe_spiced_potato_salad.docx  VEGAN BUFFALO BITES
This recipe was adapted from a recipe I found online from The Real Food Dietitians and have converted it to vegan ingredients. It’s absolutely delicious hot or cold. It’s a great appetizer for parties or as a salad over a bed of spinach. I have included a vegan Ranch dressing for dipping. Ingredients: · 1 large head of cauliflower, stems removed, cut in bite-sized chunks · ½ a cup of hot sauce (Frank’s Red Hot Sauce is great) · 2 ½ Tbs. coconut oil or olive oil · 1 Tbs. tamari · 1 tsp. apple cider vinegar · ½ tsp. garlic powder · ¼ tsp. cayenne pepper Method: 1. Preheat oven to 425 degrees. Line baking sheet with parchment paper. 2. Cut up cauliflower and place in a large bowl. 3. Make the buffalo sauce in a small pot. Place the pot over low heat. Add the coconut oil or olive oil and heat until melted. 4. Add hot sauce, tamari, apple cider vinegar, garlic powder and cayenne pepper. Whisk to combine when warm and remove from the heat. 5. Add 2/3 of the sauce to the cauliflower bowl and toss cauliflower to coat. 6. Arrange the cauliflower on the baking sheet in one layer. 7. Bake for 20 minutes. Turn over the cauliflower after 10 minutes to ensure even cooking. 8. When done, transfer the cauliflower to a serving dish and drizzle with the 1/3 remaining sauce. 9. Serve with Cashew Ranch Dressing. CASHEW RANCH DRESSING I doubled this recipe from the book Raw-Vitalize by Mimi Kirk and Mia Kirk White. It’s a simple and delicious recipe for salads or, in this case, a great dip and enough for the Vegan Buffalo Bites. You will want to soak your raw cashews for at least an hour or overnight. You can make it straight away with about ½ a cup of extra water but it is more grainy than smooth. Ingredients: · ½ cup raw cashews, soaked and drained · 2 tsp. extra virgin olive oil, cold pressed · Juice of ½ a lemon · ½ tsp. onion powder · ½ tsp. garlic powder · ½ cup filtered water · Sea salt and pepper to taste Method: 1. Add all ingredients to a blender, NutriBullet or mini food processor and blend until smooth. 2. Transfer to a serving bowl or glass container and chill until ready to serve. Go here to print this recipe: recipe_vegan_buffalo_bites.docx  This recipe is adapted from Staying Alive! Cookbook for Cancer Free Living. Serve this salad on a bed of spinach. This is a great recipe which provides complex carbohydrates, protein and healthy fats. It makes a perfect lunch or dinner as the weather is getting warmer. It serves 2.
Ingredients: · ½ cup brown long grain rice, rinsed · 2 Tbs. wild rice, rinsed · 1 ¼ cups of purified water · 1 large or 1 cup cherry tomatoes, chopped · ½ cucumber, chopped · ½ cup parsley, chopped · ½ can chick peas or 2/3 cup precooked, rinsed · ¼ cup fresh herbs (basil, oregano, etc.) Dressing: · 1 clove garlic, chopped · 2 Tbs. olive oil · 2 Tbs. fresh lemon juice · ½ tsp. sea salt Method: 1. Rinse the rice and add to a pot. Add the water and bring to a boil. Cover and reduce the heat to low. Cook for 45 minutes. Do not uncover or stir. After 45 minutes take the rice off the burner, fluff with a fork and let cool. 2. Add the chopped vegetables, herbs and chickpeas to the cooled rice. Stir gently to mix. 3. In a separate bowl or jar, mix the dressing ingredients well. Pour over the salad and stir through. 4. Serve on a bed of spinach and enjoy. Go here to print this recipe: recipe_mediterranean_wild_rice_salad_with_chickpeas.docx |
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