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Garlic and Ginger Dressing
Ingredients
- 3 Heads garlic roasted
- 2 Tablespoons Ginger root, fresh, grated
- 1/2 Cup Rice wine or sherry vinegar
- 1/2 Cup Dill, fresh
- 2 Tablespoons Sesame seeds
- 2 Tablespoons Sesame oil
- 1/2 Cup olive oil extra virgin
- Sea salt and pepper
Servings:
Instructions
- Place ingredients into food processor or blender and process until smooth. Transfer to a bottle and shake well before use. Enjoy!
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Zucchini Bisque
Ingredients
- 2 medium onions, peeled and coarsely chopped
- 6 c (about 3 lbs.) zucchini, sliced
- 1 c carrots, thinly sliced
- 4 tsp. olive oil
- 1 tsp. salt
- 5 c water
- 4 tbs. vegetable broth
- 1/4 tsp. ground black pepper
- 16-oz tofu, preferably silken tofu
Directions
- In a large soup pot, saute the onions, carrots and zucchini in the oil together with the salt, for about 5 minutes over medium heat.
- Add the water (and wine, if desired), broth, pepper and tofu and cook for another 5 minutes.
- Blend the ingredients until smooth, return to the heat and cook for a few more minutes.
Raw Beet Salad
Ingredients
- 1 Bunch Beets
- 1 Large Shallot
- 2 TBSP Dijon mustard
- 1 TBSP Extra virgin olive oil
- 2 TBSP Sherry vinegar
- 1 TBSP Dill, minced Substitute with rosemary, parsley or chervil
- Salt and black pepper to taste
Servings:
Instructions
- Eaten raw, beets are delicious; even self-proclaimed beet-haters will like them in this salad. To eat a beet raw, you have to peel and shred it. The first step is easiest with a regular vegetable peeler, the second with the metal blade of the food processor, pulsing the machine on and off until the beets are finely cut.
- Peel the beets and the shallot.
- Combine them in the bowl of a food processor fitted with a metal blade, and pulse carefully until the beets are shredded; do not purée. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
- Toss in the herbs.
- Toss with the mustard, oil, vinegar. salt and pepper, Serve and enjoy!
Recipe Notes
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Tatsoi and Crunchy Sprout Salad
Ingredients
- 1/4 cup seasoned rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sugar (or sweetener)
- 2 teaspoons grated peeled fresh ginger root
- 2 cups sprouted crunchy bean mix (about 1/2 pound)
- 1 bunch tatsoi or kale (may also add greens from your salad mix.)
Directions
- In a large bow whisk together vinegar, soy sauce, oil, sugar, and gingerroot until combined well.
- Add sprouts and toss until coated.
- Marinate sprouts 30 minutes.
- Add tatsoi and toss until combined well.
