Szechwan Slaw
30 minutes lMakes 13 cups
Uncooked millet gives this tri-cabbage
slaw an unexpected crunch. For nuttier
flavor, toast millet in a dry skillet over
medium until golden, stirring often.
3 cups thinly sliced green cabbage
2 cups thinly sliced napa cabbage
(^1) 1/2 cups red sweet pepper strips
1 cup thinly sliced red cabbage
1 cup shredded carrots
1/2 cup sliced scallions (green
onions)
1/2 cup chopped fresh cilantro
3 cups cooked and chilled black or
brown rice
1 15-oz. can no-salt-added navy
beans, rinsed and drained
1 cup dry millet
1/4 cup reduced-sodium soy sauce
3 Tbsp. brown rice vinegar
2 Tbsp. no-salt-added peanut butter
2 tsp. grated fresh ginger
1/4 tsp. ground white pepper
Sliced fresh red chiles (optional)
Lime wedges
- In an extra-large bowl toss together the
first five ingredients (through carrots) and
1/4 cup each of the scallions and cilantro.
Add rice, beans, and millet; mix well. - In a small bowl whisk together the next
five ingredients (through white pepper)
and 2 Tbsp. water. Add to salad; toss to
mix. Top with the remaining scallions and
cilantro. If desired, top with chiles. Serve
with lime wedges.
Wheat Berry and Roasted
Vegetable Salad with Kale
pictured on page 59
55 minutes lMakes 11 cups
Before slicing the kale for this hearty
salad, remove any thick, tough stems.
1 lb. sweet potatoes, scrubbed and
cut into 1/2-inch cubes
2 medium beets (20 oz. total),
trimmed, peeled, quartered, and
sliced 1/4 inch thick
4 medium shallots, peeled and
quartered lengthwise
6 cups thinly sliced kale
2 cups cooked and chilled wheat
berries
1/2 cup golden raisins
1/4 cup lemon juice
3 Tbsp. pure maple syrup
4 tsp. Dijon-style mustard
3 cloves garlic, minced
1 tsp. grated fresh ginger
over tomatoes. Add corn. In same small
bowl combine pinto beans and the
remaining salsa; spoon over corn. Add
avocado. Spread seasoned Tofu Sour
Cream over salad. Sprinkle with crispy
tortilla strips and, if desired, additional
cilantro.
Tofu Sour Cream Combine one
12- to 14-oz. pkg. extra-firm light silken
tofu, drained, and 1 Tbsp. each lemon
juice and red wine vinegar in a food
processor or blender. Process until
smooth. Season to taste with sea salt
and freshly ground black pepper. Chill
until ready to serve.Citrus-Quinoa Salad
pictured on page 6255 minutes lMakes 5^1 ⁄ 2 cups
Tricolor quinoa gives this salad an
interesting look, but you can just as
easily use only red or white quinoa.2 cloves garlic, minced
1 tsp. lemon zest
3/4 cup dry tricolor quinoa, rinsed
and drained
1 15-oz. can no-salt-added
cannellini beans, rinsed and
drained
1 medium red grapefruit, peeled
and sectioned
1 medium orange, peeled and
sectioned
1 medium avocado, halved,
seeded, peeled, and chopped
1/2 cup thinly sliced red onion
2 tsp. orange zest
6 Tbsp. orange juice
3 Tbsp. grapefruit juice
1 Tbsp. coarse-ground mustard
1 Tbsp. pure maple syrup
Sea salt and freshly ground
black pepper, to taste
2 Tbsp. chopped fresh chives- In a large saucepan combine garlic,
lemon zest, and 1 (^) 1/2 cups water. Bring
to boiling; reduce heat. Stir in quinoa;
cover and simmer about 15 minutes
or until tender and liquid is absorbed.
Stir in beans. Spread quinoa mixture in
a 15×10-inch pan; let cool. When cool,
transfer to a platter. Arrange grapefruit,
orange, avocado, and onion over top.
- For dressing, in a small bowl stir
together the next five ingredients
(through maple syrup). Season with
salt and pepper. Top with chives. Pass
dressing with salad.
Sea salt and freshly ground black
pepper, to taste
1/4 cup pumpkin seeds (pepitas),
toasted- Preheat oven to 400°F. Line two large
shallow baking pans with parchment
paper or silicone baking mats. Place
sweet potatoes and beets in single
layers on separate baking pans. Roast
10 minutes; stir. Add shallots to sweet
potatoes. Roast 15 to 20 minutes more or
until vegetables are tender, stirring once.
(Brush with water if vegetables begin to
look dry.) Cool on a wire rack. - In a large bowl toss together kale,
wheat berries, and raisins. In a small bowl
whisk together lemon juice, maple syrup,
mustard, garlic, ginger, and 1/4 cup water.
Add vegetables to kale mixture. Add
dressing; toss to coat. Season with salt
and pepper. Top with pumpkin seeds.
Layered Southwestern Salad
pictured on page 61
40 minutes lMakes 12 cups
This showy salad is best presented in a
large bowl with straight sides—think trifle
bowl—so you can see all the layers.4 corn tortillas, cut into thin strips
2 cups frozen corn
1 recipe Tofu Sour Cream
1/4 cup chopped fresh cilantro
1 clove garlic, minced
1/2 tsp. chili powder
1/2 tsp. lime zest
Sea salt and freshly ground black
pepper, to taste
6 cups chopped romaine lettuce
4 roma tomatoes, chopped
1 15-oz. can no-salt-added black
beans, rinsed and drained
1/2 cup refrigerated fresh salsa
1 15-oz. can no-salt-added pinto
beans, rinsed and drained
1 avocado, halved, seeded, peeled,
and chopped
Chopped fresh cilantro (optional)- Preheat oven to 400°F. Place tortilla
strips in a shallow baking pan. Bake 7 to
10 minutes, stirring occasionally, until
strips are lightly browned and crisp. Cool
on a wire rack. Meanwhile, place corn in a
heat-proof bowl. Pour boiling water over
corn. Let stand 1 minute; drain well. - In a medium bowl stir together the
next five ingredients (through lime zest).
Season with salt and pepper. - In a 4-qt. glass bowl layer romaine and
tomatoes. In a small bowl toss together
black beans and half of the salsa; spoon