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.)

Lemon Treats

(recipe from Whole Foods Market)

1 cup chopped pitted dates
1 cup raw walnuts
1 cup sesame seeds
1/4 cup lemon juice
2 tsp. freshly grated lemon zest
1/2 cup unsweetened dried coconut flakes

Place dates, walnuts, sesame seeds, lemon juice and zest in a food processor.  Pulse and blend until completely mixed.  The mixture will be slightly sticky.  With dampened hands, roll tablespoons of the mixture into balls.  Roll in coconut and chill until ready to serve.

Spiced Cauliflower with Sesame Seeds

(recipe from 101cookbooks.com)

1 1/2 Tbsp. olive oil or clarified butter
1 tsp. cumin seeds
2 medium yellow onions, finely sliced
a pinch of turmeric
fine grain sea salt

1 medium cauliflower, thinly sliced

4 dried chiles, stemmed and halved
1-2 tsp. sesame seeds, lightly toasted
1 garlic clove, grated
1 1/2-inch piece of fresh ginger, peeled and finely grated
1-2 green jalapeno chiles, seeds removed, finely chopped
2-3 Tbsp. chopped fresh cilantro

Heat the oil in a large skillet over medium-high heat, add the cumin seeds and cook until they begin to crackle, just 30 seconds or so.  Stir in the onions, along with the turmeric and a few pinches of salt.  Cook, stirring often, until the onions caramelize a bit and turn lightly golden, roughly 7-10 minutes.  Add the red chiles, sesame seeds, garlic, and half of the ginger.  Continue to cook for another minute.  Add the cauliflower and stir well.  Cover the pan and cook the cauliflower over low-medium heat for 3-5 minutes, until just tender.

When the cauliflower is nearly cooked, remove the lid, increase the heat, and stir in the green chiles and remaining ginger.  Salt to taste, sprinkle with cilantro and enjoy.

Frosted Green Beans with Sesame

(recipe from The Philadelphia Inquirer newspaper)

4 1/4 cups green beans, trimmed
2 Tbsp. butter (I just used olive oil)
2 scallions, thinly sliced
1 Tbsp. sesame seeds
Strained juice and grated rind of 1/2 lemon
Olive oil, for drizzling
Salt and pepper

Cook the beans in salted, boiling water for 10 minutes.  Drain and set aside.

Melt the butter in a pan, add the scallions and cook over low heat, stirring occasionally, for about 5 minutes until softened.

Stir in the lemon juice and rind.  Add the beans, season with salt and pepper, and simmer for two minutes.

Meanwhile, dry-fry the sesame seeds, stirring frequently for about 1 minute until they give off their aroma.  Remove from heat.

Transfer the bean mixture to a warm serving dish, sprinkle with the sesame seeds, and drizzle with olive oil.  Mix well and serve.

(Delightful, tangy flavor!)

Kale, Cabbage, and Brussels Sprout Chopped Salad

(recipe from Food 52)

For the greens:
1/2 lb. lacinato kale (about one small bunch, or half of a larger bunch)
1/2 lb. curly kale (about one small bunch, or half of a larger bunch)
1 lb. Brussels sprouts
1 lb. green cabbage (about half a medium head or a quarter of a large one)
1 Tbsp. sugar
1 1/2 tsp. kosher salt

For the dressing:
2 Tbsp. plus 2 tsp. red wine vinegar
2 tsp. whole grain mustard
1 tsp. salt
1/4 cup dark brown sugar
1 Tbsp. Worcestershire sauce (I left this out)
1 cup olive oil (or to your liking - I reduced the amount a bit)
1 Tbsp. hazelnut oil, optional
1 Tbsp. toasted sesame seeds, for assembly
2 Tbsp. toasted pistachios, for assembly


Wash and spin dry the kale, remove large ribs and cut it, plus the cabbage, into small squares, about 1/4-inch by 1/4-inch (or to your desired size).  Halve the Brussels sprouts lengthwise, cut each half in half, and, with them lying cut-side down, slice them like you would an onion.  Don't stress about the technique too much - the important part is that everything is roughly the same size.

Place all chopped vegetables in a large bowl, add sugar and salt, and massage the greens slightly until they no longer feel raw.  This salad will only improve if you do this a few hours ahead of time, but it's not necessary.  (At this point, the salad can sit for up to 2 or 3 days.  It will lose water, so be sure to drain before continuing on.)

To make the dressing, combine the vinegar, mustard, salt, sugar, and Worcestershire sauce in a blender, and blend until the color lightens and everything is combined.  (You can also use a whisk and a strong arm for this.)  Slowly stream in the olive oil, and then the hazelnut oil, if using - you're looking for everything to be thick and emulsified.  (This dressing will last for 2 weeks in the fridge.)

Add dressing to greens, a few spoonfuls at a time - you want a well-dressed salad but not a soggy one.  (Keep in mind you will have leftover dressing, so no need to use it all.)  Fold in the sesame seeds and pistachios, and serve.

(This salad was delicious.  I'd probably tweak the dressing to be a little healthier - substitute something for the brown sugar - next time I make it, though.)

Orange-Sesame Coleslaw

(recipe from FatFree Vegan Kitchen)

1 bag (16 ounces) prepared coleslaw, or 15 ounces cabbage plus one carrot, grated
1/2 cup thinly sliced red bell pepper
3 small seedless oranges, broken into sections (or 2 navel oranges, peeled and sliced)
1/4 cup orange juice
2 Tbsp. rice vinegar
1 Tbsp. tamari or soy sauce
1 Tbsp. toasted sesame seeds
1 Tbsp. grated peeled fresh ginger
1 tsp. lime or lemon juice
1/2 tsp. sesame oil (I just added a little olive oil)
sweetener to taste (optional)

Combine the coleslaw, bell pepper, and orange slices in a large salad bowl.  Mix together the remaining ingredients and pour over the vegetables.  Allow the flavors to combine for at least half an hour in the refrigerator before serving.

(A nice, light, dairy-free cole slaw option.  The orange, ginger, and sesame flavors are unexpected and delightful.)

Stir-Fried Baby Bok Choy

(recipe from Organic Style magazine)

2 tsp. vegetable oil
1 large clove garlic
2 lbs. baby bok choy
1 Tbsp. soy sauce
1 Tbsp. toasted sesame seeds
salt & pepper

Heat oil in a wok over high heat.  Add garlic and stir-fry until golden, about 1 minute.  Add greens, soy sauce, sesame seeds, and salt & pepper to taste, and continue to stir-fry until firm yet tender, about 3 minutes.

(I added some chopped shallot and chives I had in the fridge.  Stir-frying is a snap!  Eat some baby bok choy!  It's delightful.)