Archive for the 'Side / Raw Food / Salads' Category

Fresh Tomato Marinara Sauce

Monday, November 12th, 2007

INGREDIENTS:
1½ hours 30 min prep
Change to: servings US Metric
30-35     roma tomatoes, sliced in half
1/2     cup water
1/2     cup fresh oregano
1     cup fresh basil leaves, lighly chopped (I love a lot of basil. You may want to do a little less)
1/2-1     cup sugar (to taste, I prefer it sweet too!)
1/4     teaspoon […]

Blackberry Chocolate Milk

Sunday, October 28th, 2007

Ingredients :
2    oz    Blackberry Schnapps
fill chocolate milk
Method :
* Ice // rocks

Tomato and Watermelon Salad

Saturday, October 27th, 2007

Ingredients :
4    cup    large-diced watermelon
4    cup    large-diced tomatoes - (5 med)
1    cup    thinly-sliced red onion
2    tbl    thinly-sliced (chiffonade) basil divided
1/4    cup    extra-virgin olive oil
2    tbl    balsamic vinegar
1    tsp    kosher salt
Freshly-ground black pepper to taste
Method :
* Place the watermelon, tomato, onion and half the basil in large mixing bowl. Drizzle with oil and vinegar.
* Season to […]

A Fancy Watermelon Salad with Whipped-Cream Mayonnaise

Saturday, October 27th, 2007

Ingredients :
1    med    Ripe watermelon
1/4    cup    Powdered sugar
1    qt    Ginger ale
Lettuce leaves
WHIPPED-CREAM MAYONNAISE
1/2    cup    Heavy cream
1    tbl    Powdered sugar
1/2    cup    Mayonnaise
2    tbl    Watermelon juice from the above
1    pch    Salt
1    dsh    Paprika
Method :
* Using a teaspoon (or a melon-baller) scoop out the pulp from watermelon. Drain off juices and put pulp in a large bowl. Sprinkle […]

Beet Mango Cabbage Salad

Saturday, October 27th, 2007

Ingredients :
1/2    cup    mayonnaise
1    tbl    pineapple juice
1    cup    shredded raw beets
1    cup    chopped firm mangos
2    cup    shredded cabbage
Method :
* Directions Prepare dressing by mixing mayonnaise with pineapple juice. Place shredded cabbage on salad plates. Add mango and top with beets. Spoon on dressing.

Apple-Fennel Salad with Fusilli

Saturday, October 27th, 2007

Ingredients :
DRESSING
1/4    cup    Vinegar, red wine
1 1/2    tbl    Olive oil
1    tbl    Apple juice concentrate, frozen, thawed
1 1/2    tsp    Thyme, dried
1/2    tsp    Salt
1/4    tsp    Pepper
SALAD
8    oz    Pasta, fusilli, uncooked
3    x    Apples, Mcintosh, cored and diced
2    tbl    Lemon juice
1/2    lb    Fennel, trimmed and thinly sliced (about 1 cup)
1    sm    Lettuce head, Boston
Method :
* Dressing: In a small […]

Rosy Red Potato Salad

Saturday, October 6th, 2007

1/2 cup water or vegetable stock
8 sun-dried tomatoes
3 lbs. red skin potatoes, washed well, unpeeled, and cut into 1-inch cubes
3/4 cup tofu sour cream
2 T. white wine vinegar
3 T. freshly chopped basil
2 T. freshly chopped dill
1 T. garlic, minced
1 t. salt
1/2 t. freshly chopped black pepper
1 1/2 cups celery, diced
1 cup green pepper, diced
3/4 cup […]

Fab Five-Bean Salad

Saturday, October 6th, 2007

water
8 oz. green beans, ends trimmed, and cut diagonally into 1 1/2-inch pieces
8 oz. yellow wax beans, ends trimmed, and cut diagonally into 1 1/2-inch pieces
10 oz. frozen shelled edamame
1 - 15 oz. can black soybeans or black beans, drained, and rinsed
1 - 15 oz. can Roman beans or other red beans, drained, and rinsed
1 […]

Vegan Greek Tofu Salad

Saturday, October 6th, 2007

Ingredients:
* 1 lb firm tofu
* 1/3 cup olive oil
* 1/3 cup wine vinegar
* 1 tablespoon basil
* 1/2 teaspoon black pepper
* 1 teaspoon oregano
* 1 teaspoon salt
* 2 small tomatoes
* 1 cucumber
* 1/4 red onion
* 1 cup black olives
Instructions:
1. Cut 1 block tofu into small chunks the size of dice. Press the chunks gently with towels […]

Tofu Rice Salad

Saturday, October 6th, 2007

Ingredients:
* 1 lb baked or fried tofu
* 4 - 6 cups cooked brown rice - directions below
* 1 cup sliced green beans
* 1/2 diced red pepper
* 1/2 diced green pepper
* 1/4 cup minced fresh parsley, basil or other fresh herbs
* 1 - 2 tsp minced jalapeno pepper or pinch cayenne
* 1 - 2 tsp peeled […]