Wednesday, June 1, 2011

Potluck Recipes

So, what did I take to the potluck on Saturday (you may or may not be asking yourself)? I admit, it was a little intimidating taking something to a local foodie's house, but I thought to myself, "Self, you are a GOOD cooker! Do not be afraid!"

Both recipes are from my friends at Quantum Leaps Lodge (where the yoga retreats were). You can also buy the cookbook from their website. I've made (and sampled) lots of the recipes and have yet to find one that I don't like!

Tahini Garlic Dressing
1/2 c nutritional yeast
1/3 c water
1/3 c soya sauce or Braggs
1/3 c apple cider vinegar
2 cloves garlic
2 TB tahini
1 1/2 c vegetable oil

Combine all ingredients except oil in blender. Blend until well combined. With the blender running on low, slowly add the oil through the hole in the lid. Blend well.

* I don't have a blender, just a Magic Bullet, so just whiz it all together in there. Lettuce is merely a vehicle to get this dressing to your mouth!!

The salad was lots of romaine, black beans (what was left over from the recipe below), tomatoes, cucumber, red and orange pepper, red onion, avocado, grated raw beet.

And then there was the *new* recipe. The one I hadn't yet sampled at the Lodge or tried on my own before. But since everything else in their repertoire is excellent and I'd dog-eared this page as one to try...

Asian Rice Noodle Salad with Black Bean Vinaigrette
1 package rice noodles
1 medium eggplant, cut in 1 inch cubes
1 medium zucchini, cut in 1 inch cubes
1 large red pepper, cut in 1 inch pieces
1/2 tsp sea salt
1/2 tsp pepper
1/2 c almonds
1/2 c black beans, drained and rinsed
1/2 c green onions, minced

Preheat oven to 350F.
In a large bowl, toss the eggplant, zuke and pepper with the EVOO and S & P.
Spread veggies on a baking sheet and roast for 30 min or until soft and golden brown. Set aside to cool.
While veggies roast, make dressing (below).
Cook rice noodles as directed on the package. Run under cold water to cool.
Toast almonds in a pan until golden and fragrant, cool, then chop.
In a large bowl, combine the rice noodles, roasted veg, beans, green onions and dressing. Mix well.
Garnish with toasted almonds (don't leave these out--they take this salad to a whole new level!)

Black Bean Vinaigrette
2 cloves garlic
1 TB fresh ginger
1/2 cup pickled sushi ginger
3 TB sushi ginger juice
2 TB apple cider vinegar
3/4 tsp sea salt
3 TB honey
1/2 c black beans, drained and rinsed
1/2 c fresh cilantro
3/4 c vegetable oil

Combine all ingredients in a blender and blend well. favourite salad! I've decreased the amount of oil in the garlic tahini dressing and will do the same with the black bean vinaigrette recipe the next time I make it.