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.)

Spicy Black Beans and Rice

(I don't know where this recipe is from...)

One 6oz. jar sun-dried tomatoes (I used an 8oz. jar)
1 large white onion, diced
1 jalapeno, seeded and minced
Two 15oz. cans black beans, rinsed and drained
One 15oz. can whole tomatoes, drained and chopped (I did not drain these)
1 tsp. salt
1/2 cup cilantro sprigs

4 servings basmati rice
1/2 cup hulled pumpkin seeds
1/2 cup golden raisins


Pour 1 Tbsp. oil from the sun-dried tomatoes (I used several Tbsp.) into a large skillet.  Chop the sun-dried tomatoes and set aside.

Sautee onion and jalapeno in the skillet over medium heat until onions are translucent.  Stir in beans, canned tomatoes (I also added all of the juice from the can), salt and sun-dried tomatoes.  Reduce heat to low.  Simmer for 10 minutes.  Garnish with cilantro.

Fold seeds and raisins into rice, and serve with beans.

(These are not really that spicy - especially if you de-seed the jalapenos.  The various tomatoes and the seeds and raisins in the rice make this dish seem really luxurious.)

Tempeh And Vegetable Salad with Miso Tahini Dressing

(recipe from Whole Foods Market)

Marinade:
1 tsp. ginger juice (I used minced ginger)
1 Tbsp. brown rice syrup (I used honey)
3 Tbsp. tamari
3 Tbsp. balsamic vinegar
3 Tbsp. sesame oil
1/2 tsp. red pepper flakes, or to taste

8 oz. tempeh, cubed

Dressing:
1/4 cup tahini
1/2 tsp. Dijon mustard
1 1/2 tsp. miso
1 Tbsp. lemon juice
1/2 tsp. tamari
1 clove garlic, minced
2 Tbsp. warm water, or more (depending on how thin you prefer the dressing to be)

2 tsp. oil
1 ear corn, kernels removed (I used frozen corn kernels)
1/4 cup pumpkin seeds
2 cups baby spinach
1 red bell pepper, chopped
2 cups sunflower sprouts, roughly chopped
2 green onions, minced

Whisk together marinade ingredients until well combined.

In a medium pot with a steamer basket, steam tempeh cubes for 20 minutes and cool slightly.  Marinate tempeh in marinade for two hours, or overnight in the refrigerator, and drain.

In a food processor, blender, or with a whisk, mix together all dressing ingredients until well combined.

Heat oil in medium skillet on medium-high heat.  Add tempeh and sauté first side until golden brown, about 7-10 minutes.  Flip to second side and repeat.  Transfer tempeh to a paper towel to drain and cool.

In a heavy-bottomed skillet over medium-high heat, dry roast corn kernels until light brown, about 5 minutes, and remove from heat to cool.  In the same skillet over medium-high heat, dry roast pumpkin seeds until they are golden and begin to puff and pop, about 2-4 minutes.  Combine tempeh, corn, pumpkin seeds, spinach, bell pepper, and sunflower sprouts in a large bowl.  Mix in miso tahini dressing.  Garnish with green onions and serve.

(This salad takes a lot of work, but is really delicious.  The dressing is nice, even to just make alone and use for other salads, etc.)

Black Bean Salad with Avocado-Lime Dressing

(recipe from Whole Foods Market)

1 ripe avocado, mashed
1/4 cup chopped cilantro
2 Tbsp. lime juice
2 (15 oz.) cans black beans, rinsed and drained
4 cups shredded romaine lettuce (I used chopped red kale)
1 cup grape tomatoes, halved
1 cup corn kernels, fresh or thawed if frozen
1 small red bell pepper, chopped
1/2 cup toasted pumpkin seeds

In a large bowl, whisk together avocado, cilantro, and lime juice until blended.  Add beans, lettuce, tomatoes, corn, pepper, pumpkin seeds and toss until evenly coated.

(This comes together quick and is quite tasty.  Perhaps it's because I used kale in place of the lettuce, but I was surprised that this kept well in the fridge for several days.  Good way to use up a very ripe avocado.)

Hearty Morning Cereal

(recipe from Yoga Living)

1/2 cup amaranth
1/2 cup millet
1/2 cup brown rice
1/2 cup pine nuts
1/2 cup almonds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds

Lightly toast all of the above ingredients in a dry skillet.  Toast only until a distinct nutty aroma is apparent. Allow cooling.  Grind all ingredients in a food processor, until fine.  Keep mixture in the refrigerator or freezer.

Cook 1/2 cup of the ground cereal with 1 cup milk or water in a small pan over medium heat.  Cook until thick.  Stir frequently to avoid burning.

(I found that this does not cook terribly quickly, and that you may need to add more mixture to the milk till your preferred thickness.  Tastes good, though.  I added some chopped prunes and maple syrup on top.)