4 large fresh tomatoes, seeded and finely chopped
2 jalapeño peppers, seeded and finely chopped
2 tablespoons cilantro, finely chopped
1 small red onion, finely chopped
1 garlic clove, minced
1 teaspoon fresh lemon or lime juice
1 teaspoon salt
Pinch of freshly ground black pepper
Combine all the ingredients in a medium bowl and mix well.
Taste for seasoning.
Cover salsa and refrigerate.
Note: Roma tomatoes are a good choice as they are more “meaty” with less juice.
1 small zucchini, julienned
1 medium carrot, julienned
1 cup cilantro, divided, plus more for garnish
1/2 cup bean sprouts, plus more for garnish
2 tablespoons almond butter
Zest of one lemon
Juice of one lemon
2 garlic cloves
1 inch piece fresh ginger, peeled, optional
1/8 teaspoon hot sauce, or more to taste
1/4 teaspoon sea salt
1 teaspoon black pepper
Place prepared zucchini and carrot in a large mixing bowl.
Add 1/2 cup bean sprouts and 1/2 cup cilantro. Toss
In a blender, combine 1/2 cup cilantro, almond butter, lemon zest, lemon juice, garlic cloves, ginger, hot sauce, salt and black pepper.
Blend until smooth.
Add water slowly if a thinner dressing is desired.
Pour dressing over zucchini-carrot mixture and toss to coat evenly.
Garnish with more bean sprouts and cilantro.
Serves 1 generously
Note: Julienned zucchini and carrot can be stir-fried in a lightly oiled, sauté pan for a minute or two. This salad holds endless possibilities. Snow peas, edamame are just a few of the add-ins that can be used.
4 ounces soba noodles (Japanese buckwheat noodles)
1 cup frozen, shelled edamame (green soybeans)
1 cup bean sprouts, washed and drained
1 cucumber, halved lengthwise, peeled, sliced with seeds removed
12 ounce package firm tofu, drained and sliced thickly
2 tablespoons soy sauce, divided
1 1/2 tablespoons sesame oil, divided
1 1/2 tablespoons fresh lime juice
1/4 cup chopped green onions
1/4 cup fresh cilantro leaves
Sesame seeds for garnish
Cook soba noodles as stated on package.
Add edamame to the noodles for the last three minutes of cooking
Rinse with warm water
Dry tofu with kitchen towel
Mix a teaspoon of sesame oil with a teaspoon of soy sauce in a small bowl
Brush mixture over tofu steaks
Grill, using an indoor grill or outdoor grill for two to three minutes per side
Place noodle mixture in a large bowl
Add the bean sprouts, cucumber slices, and chopped green onions
Mix remaining soy sauce, sesame oil and lime juice in a medium bowl.
Pour over salad and toss
Garnish with cilantro leaves and sesame seeds, if desired
Serve with grilled tofu steaks arranged on top
Note: For a spicy alternative, mix into the dressing 1 1/2 tablespoons sweet chili sauce or sriracha sauce
3 cups vegetable broth
2 cups water
1 tablespoon olive oil
3 ripe tomatoes, chopped
1/2 onion, chopped
2 garlic cloves
3 mini-sweet peppers, seeded and chopped
1 teaspoon kosher salt, or to taste
1 tablespoon freshly ground black pepper
1 tablespoon chili powder
1 tablespoon cumin
10 corn tortillas, cut into lengthwise strips
1/2 cup orzo pasta
1/2 cup cilantro, chopped
juice of two limes
diced avocado for garnish
Preheat oven to 400°
Line a rimmed baking sheet with parchment paper.
Add olive oil, tomatoes, onion, garlic cloves and mini-sweet peppers.
Toss to combine.
Roast for 40 minutes, or until tomatoes are lightly browned, turning once.
In a soup pot, combine vegetable broth and water.
Bring to a boil.
Add orzo pasta and corn tortilla strips.
Simmer 5-7 minutes, or until pasta is al dente.
Add roasted tomato mixture and cilantro.
Stir in salt, black pepper, chili powder and cumin.
Simmer for an additional 10 minutes, or until heated through.
Garnish with diced avocado and fresh lime juice.
3 cups fresh corn kernels
1 jalapeno pepper, seeded and diced
1 large green bell pepper, seeded and diced
2 tablespoons olive oil, divided
Salt and pepper
1 pound plum tomatoes, chopped
2 cups chopped red onion
1 ¾ cups cooked black beans (or 15 ounce can, drained and rinsed)
½ cup chopped cilantro
5 tablespoons freshly squeezed lime juice
8 corn tortillas
Set broiler rack 5 inches from the broiling element. Spray or use a nonstick roasting pan. Spread out corn, jalapeno pepper, and green pepper in the pan. Drizzle with 1 tablespoon oil, sprinkle with salt and pepper. Broil 3 minutes, stir, broil 3 minutes more. Transfer to bowl. Using the same pan, spread out tomatoes and red onion. Drizzle with 1 tablespoon oil, sprinkle with salt and pepper. Broil 4 minutes, stir, broil 4 more minutes. Add to the other vegetables. Add black beans, cilantro and lime juice to the vegetable mixture. Heat the corn tortillas (until warm but pliable or crisp). Place tortillas on the plate, spoon the vegetable mixture on top.
46 ounce can tomato juice, not from concentrate
6 tablespoons fresh lemon juice or white wine vinegar
6 tablespoons extra virgin olive oil
4 tablespoons vegan Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cucumbers (pickling are the best) peeled, seeded and chopped
2 red bell peppers, seeded and chopped
1 green bell pepper, seeded and chopped
4 plum tomatoes, seeded and chopped
Chopped cilantro, optional
Combine in a large bowl tomato juice through pepper.
Add vegetables and mix well. Garnish with the cilantro.
Chill. The longer gazpacho sits, the more intense the flavor.
Mix well before serving.
Note: Hothouse (English or seedless) cucumbers can
be used if pickling cucumbers are not available.