Big Fat Taco Salad

Once the weather heats up, I pretty much only want to eat salads. With the hot and humid temps last week, the Big Fat Taco Salad from Appetite for Reduction hit the spot. You do need to make two other recipes--the Fresh Tomato Salsa Dressing and the Guacamame--but everything comes together pretty quickly, and it makes enough for a week of lunches.

The Guacamame itself is outstanding. It's made with avocado and edamame, which adds protein and makes it more filling plus lower in WeightWatchers points (only 2 points per serving!). I think it tastes nearly identical to regular guacamole, and I make it a lot in place of avocado-only guacamole.

The Fresh Tomato Salsa Dressing is also very good, though if you're tight on time you could likely subsitute a chunky-style salsa.

I found the salad overall to be delicious and filling, and it definitely works as a meal. Omnivores will have no problem substituting the black beans for another protein or adding another protein.

Find the recipes over on the Meatless Monday blog. 

Vietnamese Rice Noodle Salad with Grilled Tofu

I wanted a refreshing salad that worked as a meal so recently made the Vietnamese Rice Noodle Salad with Grilled Tofu from Appetite for Reduction. Rice noodles are tossed with chopped green beans, sliced cucumber, red onion, chopped mint, and a dressing that features chili garlic sauce and lime juice. Tofu is marinated in the dressing then grilled. A peanut-lime gremolata sprinkled on top adds even more flavor. I found the flavor best after it sat for a day in the fridge. It's 7 Weight Watchers point a serving, and you can find the recipe here. I would have liked a bit more flavor from the dressing; next time I might drizzle with additional chili garlic sauce. Otherwise, it's a refreshing summer salad.

Argentinian Hearts of Palm Salad

I tried a new salad this weekend that's my new favorite. It's a Weight Watchers recipe and is five points a serving. I served this for a Memorial Day cookout with SmartDogs vegan hot dogs, grilled asparagus, and veggie baked beans. This salad is delicious and easy to make, and it will be great to take to potlucks.

Argentinian Hearts of Palm Salad
Serves 4

Recipe from http://www.weightwatchers.com

Ingredients

	3 Tbsp water
	2 Tbsp fresh lime juice
	1 1/2 Tbsp olive oil, extra virgin
	1/4 tsp table salt
	1/4 tsp black pepper, freshly ground
	3 Tbsp uncooked scallion(s), sliced
	2 Tbsp cilantro, fresh, chopped
	14 oz hearts of palm, canned, drained, sliced 1/2-in thick
	2 small fresh tomato(es), roughly chopped
	1 medium avocado, uncooked, Hass, sliced

Instructions

• In a serving bowl, combine water, lime juice, oil, salt and pepper; stir in scallions and cilantro.
  
• Add hearts of palm, tomatoes and avocado to bowl; gently toss to coat. Yields about 1 1/4 cups per serving.

Vegan Cincinnati Chili

The last time I had Cincinnati Chili from Skyline would have been when I still ate meat, and that's coming up on 12 years. My husband went to the University of Cincinnati, and we've taken several trips there to visit his friends and see the city. The first time I tried Skyline I was in love, and the memory of that sweet-ish chili served over spaghetti and topped with cheddar cheese still looms large in my mind. (And yes, I tried the vegetarian versio at Skyline after I became vegetarian...it's just not the same.)

You can, of course, get Skyline Chili at the grocery store now in either a frozen container or a can (ewww...meat in a can!). When my husband bought some last week, I decided to try to make a vegan version.

While I was very tempted to try a version I found that uses lentils--because everything is better with lentils!--I decide to make a more "authentic" version using vegan crumbles (yes, it is processed and bad for me, but I wanted to be as close to bad as the original!) I used this recipe from AllRecipes.com.

First I sauteed chopped onion in olive oil then added minced garlic and the veggie crumbles.

Next I added a can of tomato sauce (a deviation from the recipe, which called for one cup each of tomato sauce and water...why wouldn't I use all tomato sauce?), diced tomatoes (another deviation; I used just one cup), red wine vinegar, and the spice mixture, which includes cinnamon, brown sugar, and cocoa powder. I also did not use the hot sauce, since the only kind I have is Sriracha, which would be too hot for this recipe, or the kidney beans, since I don't remember beans in the original version.

I let it simmer for 20 minutes then served it over whole-grain spaghetti and topped it with Daiya cheddar cheese shreds.

While Daiya mozzarella cheese on pizza is great, I'm not a huge fan of fake cheese in general except for ones I make from scratch, and I don't totally love the Daiya cheddar flavor. I liked the parts without the cheese best, so next time I'll leave the cheese off.

Aside from the cheese...this was fantastic! I really loved it. I paired it with a salad of organic sweet baby lettuces and Santuary Dressing (ranch-style dressing) that I made from Appetite for Reduction. It was a great combination.

I asked my husband to try the chili and was curious to see what he thought since he just had Skyline a few days ago (albeit from a can...ewww!) His response: "It's pretty good!" That is high praise in his book, so there you have it. This recipe is a great substitute for the real Cincinnati Chili.

California Chipotle Chopped Salad

With the summer weather we've had the past two weeks, I've been in the mood for summer veggies. Of course, by the time I bought the stuff to make this California Chipotle Chopped Salad, the weather turned cooler. Still...this salad is amazing! I'm usually not one to gush over salads, but this one is a winner.

The chipotle-seasoned black beans, cilantro, and avocado complement each other perfectly; the dressing is lime-y, tangy, sweet, and refreshing; the romaine, tomatoes, and red onion round are a good base; and super-nutritious quinoa is always a welcome addition. I predict this will be my go-to summer salad that I'll bring to potlucks and serve to guests on lazy summer evenings on my patio.

California Chipotle Chopped Salad
Recipe from April 2012 Fitness Magazine
Servings: 4

• 4 tablespoons olive oil, divided
• 2 tablespoons apple cider vinegar
• 2 tablespoons agave nectar
• 1/4 cup freshly squeezed lime juice
• 1 15-ounce can black beans, drained and rinsed
• 1 garlic clove, minced
• 1/4 teaspoon chipotle chile powder
• 1/2 teaspoon salt
• 1 head romaine lettuce, cut or torn into bite-sized pieces
• 1 large tomato chopped or cherry tomatoes cut in half
• 1/4 red onion, finely chopped
• 1 avocado, pitted and diced
• 1/2 cup quinoa
• 2 tablespoons finely chopped cilantro

1. To make dressing: Puree 3 tablespoons oil, vinegar, agave nectar, and lime juice in a blender.
2. In a small saucepan, heat remaining oil over medium heat. Saute black beans, garlic, chile powder, and salt for 5 minutes. Let cool.
3. In a large bowl, combine lettuce, tomato, onion, avocado, quinoa, black bean mixture, and cilantro. Toss gently with dressing to coat.

Crunchy Green Tahini Salad

I loved the simple Crunchy Green Tahini Salad from the September 2011 issue of Vegetarian Times. The dressing is rich and creamy and full of lemon-tahini-garlic flavor. The dressing is tossed with the crunchy mix of raw kale, grated carrots, and walnuts. It was really easy and took less than five minutes to make.

This recipe was in an article about food for kids. Really, kids will love this? I don't know much about kids, but I didn't eat regular iceberg lettuce salads as a kid, let alone raw kale with a tahini dressing. But I like the idea!

Crunchy Green Tahini Salad
Serves 4

• 2 12-oz. bunches kale, stems removed
• 1/2 cup lemon juice
• 1/3 cup olive oil
• 2 Tbsp. tahini
• 3 cloves garlic, peeled
• 1/4 tsp. agave nectar
• grated carrots
• walnuts, pine nuts, or almonds

1. Wash and slice kale leaves into ribbons.
2. Blend lemon juice through agave nectar in a food processor or blender.
3. Toss with dressing and add carrots, nuts, and whatever other toppings you want.

Pad Thai Salad

Who said salads have to be boring? The Pad Thai Salad from Appetite for Reduction I made this week was a really different, spicy salad. The salad itself has romaine lettuce, bean sprouts, red onion, carrot, and peanuts. The Peanut Lime Dragon Dressing that goes with it is made from a puree of peanuts, lime juice, shallots, agave nectar, and hot sauce.

I really liked it. The book recommends beefing it up by adding some red thai tofu (another recipe from the book), so I'll add tofu next time. But just by itself, it was great. Here's the recipe.

Veganomicon Lentil Salad

This Lentil Salad from Veganomicon is easy to make, light, and refreshing--perfect for summer. It's delicious served over salad greens; the tarragon gives it a unique flavor. Add some brown rice or quinoa, and it's a complete meal. Lentil Salad (from Veganomicon)
Serves 4

Ingredients

• 4 cups vegetable broth
• 2 or 3 sprigs thyme
• 2 bay leaves
• 2 cloves garlic, crushed
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon salt
• 1 cup uncooked lentils (I used brown)
• 1 small red onion, chopped very finely (about 1/3 cup)
• 1 small tomato, seeded and diced (about 1/2 cup)
• 2 radishes, grated (I didn't use these)
• 1 small carrot, grated
• several pinches of freshly ground black pepper

Dressing

• 2-4 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice (about 1/2 lemnon)
• 1 clove garlic, minced

Instructions

1. Bring the broth, thyme, bay leaves, garlic cloves, tarragon, and salt to a boil in a medium-size saucepan. Add the lentils and bring again to a low boil. Cover the pot with the lid tilted, allowing a little room for steam to escape. Let cook for 20 to 25 minutes. The lentils should be soft enough to eat but still firm enough to not lose their shape.
2. While the lentils cook, stir together the dressing ingredients in a mixing bowl.
3. Drain the lentils in a mesh colander. Let cool, giving the colander a few shakes every couple of minutes so they drain and cool faster. Once the lentils are lukewarm (about 15 minutes), remove the bay leaves, chunks of garlic, and thyme. Add the lentils to the dressing along with the onions, tomato, radishes, and carrots, and toss to combine. Season with salt and pepper to taste, cover, and chill for at least half an hour.
4. When chilled, serve over lettuce with oil and vinegar on the side.

BBQ with Family, Kids & Diets

My husband has complimented me on planning vegan meals that omnivores love. We’ve been hosting a lot of dinners for friends, and each has been a hit. But this past weekend was the biggest challenge to date: my meat-and-potatoes family came over. A tough crowd to please, for sure!

My mom and aunts have never tasted Indian, Thai, or Middle Eastern food, and it’s hard for them to even understand vegetarianism, let alone veganism (years after I became vegetarian, they were still surprised that I didn’t eat hot dogs). So I wanted to make a meal that showed them how good vegan eating can be without being too crazy for them. I was originally going to make Mujadara (lentils, rice, and caramelized onions) since they’d never had lentils, but I thought that would likely be too crazy. They love salads, so I decided to make a basic grilled veggie salad. I also decided to make the black bean burgers I’d made awhile back because they’re not too crazy. I thought these light options would also be good for my sister who, like me, lost a lot of weight a few years ago and is carefully maintaining her loss.

But the big challenge was my 13- and 14-year-old nephew and niece. I am happily child-free and know very little about kids, especially what to feed them--or, at least, these kids who grew up in a meat-and-potatoes family. “They’re not going to want grilled veggies spread with white bean aioli,” my husband said. Hmmm…he had a point. So…I declared defeat. As much as it pained me, I bought hot dogs for them. Ugh.

Here’s the family’s review of what I made:

• White Bean Aioli with baguettes & crackers. I renamed this “a creamy garlic dip” when presenting it to them. I’d made this Veganomicon recipe a few weeks ago and knew they’d love it because they like garlic. Everyone really liked it—even the kids and my aunt who is a self-declared bean hater.
• Sweet Basil Pesto Tapenade. Another Veganomicon recipe I recently tried, this was slightly too sweet and didn’t come out as good as I’d hoped. But my mom especially loved it; she liked the blend of garlic and sweet tastes. My nephew even liked it!
• Grilled Veggie Salad with Balsamic Vinaigrette. I recently made this low-fat dressing from Appetite for Reduction for a dinner party mainly for myself (I had another dressing option), and everyone raved about it. The family also really loved this dressing.
• Black Bean Burgers. My family had never tasted any kind of vegetarian burger, so they were very skeptical. They agreed to “try a bite.” I also made Guacamame to put on this version from Veganomicon. My sister said the texture of the burger threw her off, but once she got past that, she liked it. My mom and aunt (the bean hater) also liked them and said they were surprised they were good. My brother-in-law makes guacamole all the time and couldn't tell the difference in my version.
  

In general, everyone seemed surprised everything was so good. I bet they were scared of what would be on their plates when they got to my house! But I know my audiences well, so I think I planned a good menu for them. But I’d like to spring Mujadara on them another time!

Appetite for Reduction: Sundried Tomato Walnut Dressing

Maybe it's the warmer weather or maybe it's the amazingly delicious Caesar Salad with Eggplant Bacon, but something started my salad craving. I've been eating simple salads of spinach, romaine, and baby lettuces topped with some nuts and Appetite for Reduction dressing every day.

Tonight I decided to give the Caesar Chavez dressing a break. I've made it every week for about a month now. Instead I made the Sundried Tomato Walnut Dressing.
This dressing is made by processing sundried tomatoes, walnuts, fennel seeds, shallots, balsamic vinegar, Dijon mustard, salt, pepper, and marjoram. I substituted the water it called for with the tomato soaking liquid (why waste it?). I didn't measure out my tomatoes; I just used what I had left. I think I used more than the 1/4 cup called for because it's so thick it doesn't really pour.

Still: This dressing is perfect! The mix of flavors is just right--very sundried-tomato-y, with just enough tang from the vinegar and mustard. I had it tonight on a big salad with some chickpeas and walnuts. Great!

I'll make it again using the right amount of tomatoes so it has the right consistency, but I might also make it this same, thick way again to serve on toasted baguettes with cashew cheese (or even just as a bread dipping sauce).

Appetite for Reduction: Quinoa Salad with Black Beans and Toasted Cumin Seeds

I didn't make a big, complicated Valentine's Day dinner tonight. Instead, I spent 15 minutes whipping up dinner so that I'd have the evening free with my husband instead of spending the night cooking in the kitchen. The Quinoa Salad with Black Beans and Toasted Cumin Seeds may be the best meal I've ever made in 15 minutes!The dressing is a simple mix of lime juice, agave nectar, grapeseed oil, and toasted cumin seeds that's combined with quinoa, black beans, diced tomatoes, and chopped scallions, all of which are served on mixed salad greens. OK, so it's a summer salad, and it's the dead of winter. But WOW, this salad was awesome. The smokiness of the toasted cumin seeds pairs wonderfully with the light and slightly tart dressing. The notes say the quinoa soaks in the flavors so it's even better the next day, which is perfect because it's tomorrow's lunch. Plus, come on: quinoa, beans, greens...it doesn't get much more nutritious than that (and only 5 WeightWatchers PointsPlus values). I give it two huge thumbs up (and omnivore husband really liked it too) and can see this being a staple, especially in summer months when the refreshing taste will really hit the spot.

Romaine Salad with Roasted Mushrooms and Veganomicon Miso Tahini Dressing

For lunch I paired baby romaine with roasted mushrooms and dressed it with Miso Tahini Dressing from Veganomicon. The dressing has two ingredients--miso and tahini--plus water to thin it out, so it takes no time to whip up and is really good. The combination of romaine, roasted, chewy mushrooms, and this dressing was divine!
I also mixed the dressing in with some of the Tamarind Lentils I wasn't crazy about...and I immediately liked them much more! I'd also make this as a dip for veggies. Someone posted the recipe here. I made a two-serving recipe by using 2 tablespoons each of the miso, tahini, and water.

Also, the roasted mushrooms technique is from Mark Bittman's Food Matters Cook Book. I'd never had mushrooms cooked this way and really like the chewy, dense texture and meaty taste.

His technique is: Heat the oven to 400F and coat a baking sheet with about 1 teaspoon olive oil. Put it in the oven for a few minutes so the oil gets hot. Add a bunch of sliced mushrooms (1 big package) and toss to coat then let them roast for about 10 minutes, until they start to release moisture. Take them out, add 1 minced garlic clove, 1 teaspoon sage, and some red pepper flakes if you want. Toss them all together and then bake for a few minutes more, until the mushrooms are dry and chewy. I originally made these for vegan pizza but the leftovers were great in this salad.