These recipes are also from my week of veganism.
The salad was inspired by the Lemon-Splashed Shrimp recipe that was featured in the September issue of Cooking Light Magazine. I cut the dressing measurements in half for my recipe. I used whatever ingredients I had on hand for these recipes, but the variations are endless. You can use any combination of veggies and any kind of pasta (soba might be really good). You could even add a protein to the salad, such as edamame, tofu, or any meat substitute. The corn chowder could be made heartier by adding potatoes, celery, and red bell pepper. If you don’t have chipotle powder (I bought it at World Market), use canned chipotle or any other chili powder. Chipotle gives the chowder a nice smoky heat, while the smoked paprika provides a smoky, bacon flavor. The chowder can be de-veganized by using butter, milk or cream, and cheese. Don’t forget to soak the cashews the night before for the cashew cream.
Citrusy Cilantro Salad
1 tbsp. chopped cilantro
1 tsp grated lemon rind
1 ½ tbsp. fresh lemon juice
1 tsp. extra-virgin olive oil
Salt & pepper
Whole wheat thin spaghetti or any other noodle, cooked
Mix dressing ingredients together, and season with salt and freshly ground pepper. Toss cold or warm noodles with a bit of the dressing. Top noodles with veggies and drizzle the rest of the dressing.
1 can of corn, drained
½ onion, diced
About 2 carrots, peeled & diced
1 garlic clove, minced
½ jalapeno, diced
½ cup Cashew Cream
1 cup faux chicken or vegetable stock
Puree about half of the corn with a little bit of water; set aside. Heat about 1 teaspoon of oil or margarine in a pot over medium heat. Add the onions and carrots, season with salt and pepper, and cook for about 8 minutes or until softened. Add garlic and jalapeno; cook for a couple of minutes. Add a few dashes of cumin, paprika, chipotle and cook until fragrant. Add corn kernels, corn puree, and cashew cream. Add enough stock to reach desired consistency. Season with salt and pepper. Simmer for about 5 minutes. Garnish with cilantro, avocado, and tortilla or pita chips.
Whole Wheat Pita bread
Extra-virgin Olive Oil
Brush pita with olive oil, and cut into triangles. Place on baking sheet and bake in oven or toaster oven for 5 minutes on each side at 350°.