California Miso, Avocado, and Lima Bean Salad

(recipe from 101cookbooks.com)

For the dressing:
1 Tbsp. miso paste
1 Tbsp. brown rice vinegar
1 Tbsp. soy sauce
juice of 1/2 a lime
4 Tbsp. dairy-free yogurt
sea salt

5 oz. broccoli, stems chopped, florets broken into little heads
2 Tbsp. pumpkin seeds
2 Tbsp. sesame seeds
2 handfuls of seasonal salad leaves, washed and dried
1 ripe avocado, pitted and halved
One 15-oz. can lima beans (or any white bean), drained [these can be pan-fried and chopped a bit]

First make the dressing.  Mix all dressing ingredients together in a bowl, adding a little salt if needed, depending on how salty your miso is.  Alternately, if the dressing is too salty, add more yogurt.

Next, blanch the broccoi in boiling, salted, water for a minute or so, until it has lost its rawness and is a lovely bright green.  Drain and let cool.

Toast the pumpkin and sesame seeds in a pan until lightly golden, then spread on a plate to cool.

Pile the leaves into a serving bowl, then chop the avocado into chunks, and add them to the bowl along with the beans.  Once the broccoli and seeds are cool, add them too.  Pour over the dressing and toss well. 

(Can be served with steamed bown rice or soba noodles for a more substantial dinner.)

Quinoa Salad with Spring Vegetables

(recipe from Saveur magazine)

1 Tbsp. coconut oil
1 cup red quinoa
1/2 cup white wine
2 sprigs each tarragon and thyme (I used dried herbs)
1 cup frozen lima beans
1 cup frozen peas
3 Tbsp. lemon juice
3 Tbsp. olive oil
2 tsp. Dijon mustard
2 tsp. honey
Salt and pepper, to taste
5 radishes, sliced

In a medium saucepan, melt the coconut oil.  Add the quinoa and cook over moderate heat, stirring, until toasted, 2 minutes.  Add 1 1/2 cups water, the wine, and the herbs and bring to a boil.  Cover and simmer over low heat for 20 minutes.  Discard the herb sprigs.  Cool the quinoa to room temperature.

Meanwhile, in a saucepan of salted boiling water, cook the lima beans for 2 minutes.  Add the peas and cook for 1 minute longer.  Drain and transfer to a bowl of ice water; drain again.

In a large bowl, whisk the lemon juice, olive oil, mustard and honey; season with salt and pepper.  Stir in the quinoa, lima beans, peas and radishes.  Season with salt and pepper and serve.

Lima Beans and Mushrooms in Serrano Chile Tomato Sauce

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
2 fresh Serrano chiles
One 28-oz. can whole pear tomatoes, undrained
3 cloves garlic
1/2 cup firmly packed fresh cilantro leaves
2 Tbsp. fresh-squeezed lime juice
1/8 tsp. plus 1/4 tsp. salt
1/4 lb. fresh shiitake mushrooms
1/2 lb. button mushrooms
2 Tbsp. olive oil
2 cups freshly cooked or canned lima beans, drained
1 cup fresh or frozen shelled green peas
1/4 cup Madeira or dry sherry
Several grinds black pepper

Remove and discard the stems of the chiles.  (Also remove the seeds for a less spicy dish.)  In a blender or food processor, combine the chiles, undrained tomatoes, garlic, cilantro, lime juice, and the 1/8 tsp. salt.  Puree to a smooth consistency and set aside.

Cut the shiitakes into 1/4-inch slices.  Quarter the button mushrooms.

Heat the oil over medium heat in a heavy-bottomed skillet or Dutch oven.  Add all the mushrooms and sauté for 3-4 minutes, until they begin to turn golden.  Add the tomato mixture and the lima beans.  Cook over medium-low heat, stirring frequently, about 15 minutes, until the sauce has reduced to a nice, thick consistency.  If you are using fresh shelled peas, add them for the last 5-6 minutes of cooking time.  If you are using frozen peas, rinse briefly to melt the ice crystals, drain, and add them for the last 2 minutes of the cooking time.  Stir in the Madeira and plenty of pepper and heat through for another minute.  Serve very hot.


(Delicious sauce!  Serve with couscous, rice, quinoa to round out the dish.)