This recipe is a protein rich variation of traditional tabouleh
Mix together in a large bowl
2 cups sunflower seeds
4 cups chopped tomatoes
4 cup minced parsley
1 cup finely minced green onions
1/4 cup olive oil
juice of 2 lemons
The sunflower seeds pick up the juice from the tomatoes and lemons and become tender.
GREENS AND SALADS
Green lettuce salad
The french way, any kind of lettuce washed and cut in smallish pieces, dressed before dinner with a tangy dressing. This is a nice complement to a good cheese.
Tabouleh is traditionally made with couscous (durum wheat), we use quinoa or roasted millet for a variation.
2 cups of quinoa, well rinsed, or 2 cups of millet lightly toasted
4 cups water
1/3 cup olive oil
Cover grain with cold water, bring to a boil, cover and simmer 15 min to al dente.
Add juice of 2 lemons and olive oil while still hot.
Combine remaining ingredients when grain has cooled
4 cups chopped parsley
1 cup chopped green onions
4 cups finely chopped tomato
juice of 3 lemons
salt to taste
Shredded carrot salad
One large carrot per person, peel and shred, add half green cabbage shredded and extra large raisins. Dress 1/2 hour before serving. You can do the same with red table beets, or use instead of cabbage.
Wild Rice Pecan Salad with Blueberries
from Joseph Forest, Holistic Chef
1 cup wild rice, rinse
3 cups water
1 tsp salt
½ cup red bell pepper, diced
½ cup dried sweetened cranberries
½ cup chopped roasted pecans
¼ cup chopped green onion
3 tbsp extra virgin olive oil
3 tbsp orange juice concentrate
2 tbsp honey
1 ½ tsp minced fresh ginger
1 cup blueberries, fresh or frozen
Combine rice with water and salt in medium pot. Bring to boil, cover, reduce heat and simmer for 50 – 60 minutes or until all rice is puffed open. Drain water and set rice aside to cool. Add to rice the bell pepper, cranberries, pecans, and green onions. In a small bowl whisk together the olive oil, orange juice concentrate, honey and ginger. Pour dressing over rice and stir until well mixed. Adjust the seasoning. Gently fold in blueberries. Serves 6 to 8.
Note To roast pecans, spread them on a cookie sheet and place in a 350 F oven for 10 - 12 minutes or until toasted.
2 small potatoes per person
Steam and cube. Combine while hot with mayonnaise dressing: I use vegginaise, a vegan mayonnaise, with 4 tbsp vinegar and 2 tbsp hot mustard powder, lots of capers and parsley.
6 medium red apples
2 cups chopped celery
1/2 cup raisins
1 cup chopped walnuts
1 cup vegginaise (vegan mayonnaise)
3 tbsp apple cider vinegar
1/2 tsp salt
Combine mayonnaise, mustard powder, vinegar and salt. Stir in apples, celery and raisins. Sprinkle chopped walnuts just before serving.
Apple cabbage slaw
2 medium green apples
1/4 large cabbage
1/4 cup raisins
1/4 cup vegan mayonnaise
Peel the apples and cube (small) or shred in food processor - I prefer crunchy apples for this recipe. Shred cabbage finely in food processor or manually. I add a tsp of hot mustard powder and 2 tbsp of apple cider vinegar to the mayo. Dress one hour before serving.
Massaged Kale Salad
1 bunch of kale, washed, dried, tough inner stems removed
¼ cup olive oil
salt (preferably sea salt or kosher salt)
juice of 1 lemon
2 carrots, grated
1 apple, grated
1/3 cup sunflower seeds, or other nut/ seed of choice
1/3 cup dried or fresh fruit
Remove inner stems of kale, roll leaves together and chop into fine ribbons or confetti. Put chopped kale in a large bowl and pour in olive oil. Massage oil into kale with hands until glossy and slightly softened down. Sprinkle with salt and massage again. Add grated carrot and apple and pour lemon juice over apple. Mix all together. Add remaining ingredients and mix well. This is best eaten after it rests for an hour, but keeps well in the fridge for about two days. This is a great base salad to experiment with endless additions and flavor combinations!
Dehydrated Kale Chips
1 bunch of kale, tough stems removed, and large leaves halved lengthwise. Dressing: In a blender combine ½ cup tahini, 1/8 cup tamari, 7/8 cup water, 1 tablespoon lemon juice, a tomato, dash of hot sauce, pinch of paprika, pinch of turmeric, 1/3 cup sesame seeds, 1/3 cup nutritional yeast, pinch of sea salt. Massage dressing into kale, spread on dehydrator sheets, sprinkle with sesame seeds. Dehydrate at 125°F for about 5 hours.
2 cups of Kamut soaked 24 to 48 h. and cooked al dente. Add and chop veggies to small bite pieces - garlic scales and horseradish from the freezer. onion,cucumber, carrot, celery. Dressing can be oil and vinegar and water, mustard, yeast, fish sauce ...