Berry and Avocado Summer Salad with Barbecued Tofu

berry avocado salad

I have been making this salad everyday for a couple of weeks now. It has all the perfect components for a summer dinner. The seasonal ingredients, the sweet and savory flavors, the cold ingredients easily thrown together in the kitchen, the hot ingredients cooked outside on the grill to keep your house cool, the bright happy colors- It’s summer in a bowl! If you don’t think you like tofu, you might not have tried it barbecued. I wouldn’t even say that it particularly tastes like barbecue sauce or feels like tofu. The sugar in the sauce caramelizes to a savory taste and the tofu firms up for a satisfyingly chewier texture. I like it better than tofu prepared any other way. This is an easy salad to throw together when you are having people over for dinner because it’s quick and looks so pretty. It is also packed with protein and  many healthy nutrients!

Berry and Avocado Summer Salad with Barbecued Tofu

Serves 2

6 oz of organic super firm tofu

1/4 cup barbecue sauce of your choice, or try this recipe if you want to make it from scratch!

3 cups baby arugula

6 fresh basil leaves, finely chopped

1 sprig of dill, finely chopped

2 green onions, finely chopped

1/3 red bell pepper, very finely chopped

5 strawberries, sliced

1/2 cup blueberries

1 avocado, pitted, peeled, and thinly sliced

1/3 cup raw walnuts

1/4 cup balsamic reduction (you can buy this at the store- usually labeled balsamic glaze- or make it by simmering balsamic vinegar over low heat until it thickens, about 15 minutes)

Optional: 1/4 cup olive oil (I found that the fat from the avocados and walnuts was enough fat for me but to each her own!)

 

If you have bought a block of tofu, slice off two 1/2″ thick slabs, and slather them in the barbecue sauce. Heat up the grill to medium high heat and grease it with a little oil. Once the grill is piping hot, lay the tofu slabs on there and grill for about 10 minutes per side, or until you get those nice dark grill marks.  If you don’t have a grill, you can put them in a preheated oven at 400 degrees for 20 minutes, turning once halfway through. I even make these in my toaster oven to keep the heat in the kitchen to a minimum.

While the tofu is cooking, get a big serving plate and spread out the arugula. On top of the arugula, sprinkle the basil, dill, green onions, and bell pepper evenly. Then, layer the strawberries and blue berries evenly. Do the same for the avocado and walnuts. I like to make a nice pattern and space everything out in an even, radial design. But, if you are not crazy like me and just throw everything on there, it will still be just as pretty, haha.

Finally, drizzle with the balsamic reduction and serve with the barbecued tofu slab on top. If you want you can slice the tofu up, which is what I did after taking the picture.

Happy Summer!

 

berry avocado summer salad (1)

The California Sandwich

the california sandwich (1)

Besides the perfect weather, striking landscapes, and culture of positivity and innovation, one of the best things about being a Californian is the food. Whenever I travel to another state I am reminded of how spoiled I am to live in this land of  plenty, and how much I depend on it. My husband and I are leaving on a 3 week road trip in a few days to travel the Pacific Northwest and beyond. We are going to drive up the coast of California, through Oregon to Portland, maybe even up into Washington, then through Idaho to Wyoming, visiting Yellowstone National Park, then Utah and down to Arizona and the Grand Canyon, and back through Nevada and home again. Then we will catch a flight to Kauai for another week. One whole month on the road with as many national parks and waterfalls as we can find! We will camp and back pack through the mainland, then do Airbnb rentals in Hawaii. It is going to be an amazing month! I can’t wait to see the beauty our country has to offer.
Having said that, I know that life on the road means lots of camping food like trail mix and canned beans. We are trying to do the whole trip on the cheap. So with a few days left before we depart, I wanted to treat myself to the bounty that Los Angeles and California has to offer, which is when I came up with the California Sandwich.

 

California cuisine is diverse and covers everything from barbecue to fine french fusion, but there are some common themes that have emerged over the last 20 years or so. Being one of the main sources of produce for the whole country, California cuisine is foremost fresh and vegetable-centric. The emphasis on local, seasonal fruits and vegetables harmonizes perfectly with our liberal-leaning, health-conscious demand for organic and sustainable food. We love to take casual foods like burgers, pizza, and sandwiches and turn them into gourmet delicacies that surprise and excite the senses. We love to ‘fancify’ the little details of a dish to make them cool and new. We also love to nail the presentation, we’re vain like that. And, our on-the-go culture is the perfect place for hand-held food to be eaten on the road, on a hike, and generally outside under the sun. This sandwich is my personal interpretation of all those things.
Starting with locally baked La Brea Bakery ciabatta and topped with seasonal California grown veggies, I notched it up with unusually gourmet details like the garlic-basil mayo, added local touches like a splash of Napa Valley Sauvignon Blanc, and of course the star of the show is the California Hass avocado. I just so happened to have some California State Golden Poppy toothpicks to top it off and I highly recommend eating this creation poolside and under the sun! I hope you’ll try it and get a taste of the golden state for yourself! Peace out dudes.

 

The California Sandwich

Makes 2 sandwiches

1/2 loaf ciabatta bread, sliced into 2 loafs, each with a top and bottom

2 tbs vegan mayo (I like Hampton Creek’s ‘Just Mayo’, a San Francisco based innovator!)

2 cloves of garlic, minced or put through a garlic press

2 big basil leaves, minced (I used some from my own garden)

1 tbs olive oil

2 shallots, finely sliced

a splash of white wine

a dash of salt

2 big leaves of romaine, finely shredded

1 hass avocado, very thinly sliced

1 big tomato, very thinly sliced

a drizzle of balsamic reduction (I got this already made in a squeeze bottle at the grocery store but you can easily make it yourself by heating up some balsamic vinegar over low heat on the stove until it becomes thick and sticky.)

More salt and freshly ground black pepper to taste

 

Start by toasting the bread or even better, throw it on a hot outdoor grill for a few minutes until it’s toasty. Set aside.

Combine the mayo, garlic and basil in a small bowl and set aside.

Heat the olive oil in a small pan over low heat and add the shallots. Cook for about 8 minutes, stirring frequently. Add the splash of white wine to deglaze the pan and add the salt. Cook another 5 minutes or so, stirring to prevent burning. You want to cook them until nice and golden.

I split all the ingredients in half to make two sandwiches. (I ate both, that’s right!) When ready to assemble, start with the bottom half of the bread and slather with the mayo mixture. Sprinkle on the caramelized onions. Then, add the romaine lettuce. Top the lettuce with the avocado slices, then the tomato slices. Finally, finish with a drizzle of balsamic reduction and some final salt and pepper before topping with the other half of bread. You’ll notice we are alternating ‘sticky’ and ‘wet’ layers, so it all holds together better. To see a cool timelapse video of the sandwich assembly, check out my instagram post

And there it is! A taste of the golden state before your very eyes. I hope you like it as much as I do!

For similar recipes, check out my beloved bruschetta or BLT!

openface california sandwichcalifornia sandwich.JPG

 

 

 

Mushroom Tacos with Blackened Corn, Avocado, and Sweet Pickled Cabbage

Mushroom Tacos

Happy Cinco de Mayo! I love this day because I love all things Mexican food, but especially TACOS. They are the perfect food. Hand-held little bundles of joy. Versatile, flavorful, a happy food. Tacos can mean something different to every person. Tacos are life!

Okay I’ll calm down now. So to me, the perfect taco has multiple levels of flavors and textures: savory, sweet, crunchy, soft, fresh, salty, tart, spicy, creamy, dreamy, surprising, nostalgic… damn I’m getting carried away again.

These tacos in particular are going for a uniquely fresh California cuisine flavor. The savory and spicy mushrooms pair well with the sweet pickled cabbage. I hope these brighten up your Cinco de Mayo, or maybe just your next Sunday dinner. Want to create a whole taco fiesta? Check out my other ‘Cinco’ celebration recipes: Butternut Squash and Black Bean Tacos, Jackfruit Tacos, Perfect GuacamoleMini Chimichangas, and Cowboy Caviar.

Mushroom Tacos with Grilled Corn, Avocado, and Sweet Pickled Cabbage

Serves 4 (8 tacos)

1/4 head purple cabbage, thinly shredded

a 5:1 mixture of vinegar to agave, enough to submerge shredded cabbage

2 ears of corn

3 tbs olive oil

6 oz or about 15 cremini mushrooms, thinly sliced

2 large shallots

1/4 tsp each of cumin, chipotle powder, paprika, and black pepper

10 cloves garlic, minced (I used a garlic press)

2 tbs balsamic vinegar

1/4 cup white wine

salt to taste

1 avocado, thinly sliced

8 small corn tortillas (the 4″ kind) you can double up if they feel delicate.

cilantro and lime wedges to garnish

 

First, combine the shredded cabbage and vinegar/agave mixture in a jar or bowl and set aside in the fridge, you will have extra left over for salads and sandwiches (so good.)

Then, tear the husks off the corn cobs and boil them in water for about 10 minutes. Once it is done and cooled, I like to hold it over my stovetop flame with tongs, to get some nice char on it. You can also do this with just raw corn instead of boiling it, it’ll be just a little less tender. You can also throw them on a hot barbecue grill until blackened. Lastly, slice it off the cob and set aside.

Heat the oil in a pan and add the mushrooms and onion, cook stirring about 5 minutes. Next add the spices and cook another minute, then the balsamic, cooking another 2 minutes. Add the white wine to deglaze the pan, scraping as you stir with a spatula, then the salt. Taste to adjust seasoning. Turn off the flame.

Lay each tortilla over a burner on your stove set to low, just about 10 seconds per side to heat them up.

Add a scoop of the mushroom mixture, a slice of avocado, a scoop of blackened corn, and a few strips of pickled cabbage to each tortilla. Garnish with fresh cilantro and lime wedges.

 

 

 

 

 

 

Mexican Red Lentil Stew

mexican red lentil stew

Hello food lovers! I am really proud to share this one with you guys. It’s pretty much the best stew I’ve ever made. It tastes like tortilla soup- hearty and filling, but without the empty calories from the tortillas. The texture of the lentils really mimics that of the tortillas, but let’s be real, I added some tortilla chips on top after taking this picture. 🙂

In addition to being totally delicious, this stew is also very filling, totally healthy, and costs about $1.50 per bowl. You get approximately 30 grams of protein per bowl, tons of fiber, and a big dose of folic acid and magnesium. The perfect blood sugar-stabilizing meal to keep you from late night snacking. You can omit the olive oil and cook the veggies in a little bit of the broth to make it fat free if desired. If you are on a budget or too busy to cook dinner every night, this is the perfect week night meal, and it tastes better every passing day.

Let me know what you think of it!

Mexican Red Lentil Stew

Makes about 6 big servings

2 cups dry red lentils, rinsed

4 cups of water

1 tbs olive oil

1 small yellow onion, chopped

1 small jalapeño, seeded and minced

1 big carrot, diced

1/2 red bell pepper, diced

1 tsp turmeric

1/2 tsp cumin

1/2 tsp black pepper

1/2 tsp paprika

8 cloves garlic, minced

3 cups vegetable broth

2 tbs tomato paste

1 cup fresh (or frozen) corn kernels

3 sprigs fresh cilantro, chopped, plus extra for garnish

sliced avocado for garnish

1 lime cut into wedges

sriracha for garnish (optional)

Combine the lentils and water in a pot, cover with a lid, and bring to a boil. Once boiling reduce the heat to low and let them cook for 20 minutes. Once done, pour off any excess liquid.

Meanwhile, heat the olive oil in a deep frying pan over medium heat. Add the onion, jalapeño, carrots, and bell pepper and cook for 8 minutes or so, stirring often. If at any point the mixture gets too dry and sticks to the pan, add a splash of broth. Stir in the spices and cook an additional minute, then the garlic and stir for an additional minute.

Next, add the 3 cups of broth, cooked lentils, and tomato paste into the vegetable mixture and let it cook until the carrots are tender, stirring often for a few more minutes. Then add the cup of corn and stir it in until heated through. At this point I stuck an immersion blender into the pot and gave it a few pulses to thicken things up. If you don’t have an immersion blender, scoop out one cup of the mixture and put it in the blender for 5 sec, then add it back to the stew. This step can also be skipped altogether to save time and clean up.

Finally stir in the chopped cilantro and taste to adjust seasoning.

You could add all the lime juice into the pot of stew, but I think it was nicer to squeeze it over the top and get some layers of flavors to your bowl.

Serve each bowl with some sliced avocado, fresh cilantro, lime wedges, and sriracha, if you can take the extra heat!

Enjoy!

 

 

Golden Gazpacho

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Welp, I meant to do a daily post chronicling my raw cleanse but I got a new job with very long hours and got off track! Oh well, sometimes life gets in the way. I often surround myself with perfectionists but am not one myself. Very often I can’t hep but stop and think how grateful I am to NOT be one. What a waste of time and anguish! I like my imperfections and find that I tend to be a much happier person on average than my perfectionist friends, although that might be because I’m driving them crazy with my ways of doing things, haha.

So I did keep up my cleanse for a total of 3 days, not too shabby I guess. And as a general rule going forward, I like to subscribe to the ‘raw ’til 4pm’ concept. Not that I particularly follow the fruit centered, high carb, low fat principle, but I do like the simple concept of eating 2 raw meals a day.

We had a lovely taco party last night for my family, we made Cuban black beans, guacamole, and all the usual fixings, and I made this Golden Gazpacho as an appetizer. We also set up a huge screen and projector in our backyard and watched movies. We have spent the last month trying to beatify our backyard and turn it into an awesome wonderland. In addition to the 103″ ‘swim-up’ movie theatre,  we turned our once-grass dirt patch into a container vegetable garden, complete with string lights and a fire pit. We planted herbs, corn, watermelon, zucchini, cucumber, pumpkin, butternut squash, tomatoes, peppers, marigolds, eggplant, onions and lettuces! We also installed a drip system so we use much less water than normal watering methods. I can’t wait till something produces a crop so I can make some fancy homegrown recipes to share with you.

I have never actually had gazpacho before, the idea of cold soup did not interest me, but as I was cooking in the hot kitchen yesterday it started to sound like a pretty good idea. The sweeter the corn you can find, the better.

Golden Gazpacho

Makes 8 servings

3 ears of corn + 1 for garnish

2 gigantic heirloom yellow tomatoes

1 cucumber, peeled

1 serrano pepper, deseeded

1 yellow bell pepper, deseeded

3 tbs coconut sugar or raw brown sugar

1 tbs salt or to taste

1 tsp cayenne pepper

1 yellow onion

10 cloves of garlic

black pepper to taste

1/2 tsp paprika

1 avocado, diced for garnish

1 bunch chives, diced for garnish

 

Combine everything but the garnish items in a high speed blender and blend until smooth- this took mine 5-10 minutes, a pretty long time!

Taste and adjust seasoning as you see fit.

Store in a big bowl in the fridge for about an hour so it chills and the flavors mingle.

To serve, ladle into individual bowls and garnish with raw corn kernals, avocado slices, and a sprinkling of chopped chives.

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sorry it’s blurry, but here’s our new outdoor movie theater!

here is our veggie patch, all the boxes built by my hand husband! top left is the before picture, with my brother and husband dutifully getting the dirt patch and boxes ready. top right and bottom are after!

here is our veggie patch, all the boxes built by my handy husband! top left is the before picture, with my brother and husband dutifully getting the dirt patch and boxes ready. top right and bottom are after!

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Caprese Salad with Avocado and Tofu Mozzarella

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I have really been in the mood for a Caprese salad lately, but I wasn’t quite sure how to replace the mozzarella. After a little research, I found the ‘tofu method’ that others have used, and very skeptically went about marinating my tofu. I was surprised and delighted to find that it is a darn close match in flavor and texture! This salad is so basic and simple, a nice cool treat on a hot summer night. And why the addition of avocado? Just ‘cuz.

Caprese Salad with Avocado

serves 2 as side salads

1/4 block of tofu

1/4 cup olive oil + 3 tbs 

Juice of 1 lemon

Salt and pepper

1/2 tsp oregano

1 big tomato

1/2 avocado

6 basil leaves, chopped

3 tbs balsamic vinegar

Slice the tofu into 1/4 thick slices. Combine the oil, lemon juice, salt, pepper, and oregano in a bowl and toss the tofu in it to marinate. Let it sit for about 1 hour or overnight in the fridge.

Slice the tomato and avocado and layer them one at a time with the tofu.

Top with the chopped basil leaves and drizzle with oil and vinegar. IMG_5096

French Lentil, Arugula, and Avocado Salad with Pecan Pesto

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It’s Earth Day tomorrow! Well, really everyday is Earth Day am I right? Eh? But tomorrow’s the official one. My friends and I did a beach clean up this weekend, and tomorrow, I’m going to plant some herbs and vegetables in the yard. One of the easiest ways you can honor Earth Day is to try a plant-based diet, even if it’s just for the day.(Actually did you know that it’a also Earth Month? Just throwing that out there!)  Especially if you are in the drought-stricken state of California like me, it’s so important for us all to actively find solutions and make little sacrifices to better our environment. A salad is the perfect place to start.

To be honest, I stole this salad recipe from the Le Pain Quotidien menu, because I really loved the combination of ingredients, but I can make it at home for a whole lot less money. The thing I like about this salad is that it contains a couple things that I’m not generally fond of (radishes, fennel, yuck) but somehow when it’s all mixed together the flavors are fantastic! This salad has more than 12 different vegetables and herbs, so it’s a nutrient powerhouse. Plus the lentils contribute tons of protein, fiber, and iron.

I used a mandolin to slice the radishes, fennel, and cucumber into paper thin shavings, and I’d like to take a moment to remind you that cooking is dangerous! There’s fire, sharp objects, scalding oil– you have to be very careful. Or else, you end up like me and slice your finger open on the mandolin and have to prepare the rest of your meal with one hand. And type with one hand. And where a rubber glove to wash your hair. So yeah, don’t cut your fingers open like I do, it hurts a lot.

French Lentil, Arugula, and Avocado Salad

Makes 2 entree salads or 4 small salads

4 cups arugula

6 grape tomatoes, diced

4 tbs finely diced red bell pepper

3 green onions, sliced

1 sprig dill, finely chopped

1/3 bulb of fennel, thinly sliced

1 radish, thinly sliced

1/3 cucumber, thinly sliced

1 carrot, grated with a fine cheese grater

1 cup cooked French green lentils

1 avocado, sliced

Pecan Pesto Dressing:

1/3 cup raw pecans

1/2 cup first cold pressed olive oil

juice of 1 lemon

5 cloves garlic

a generous sprinkling of salt

1 bunch basil leaves

Combine all salad ingredients in a big bowl. Put all dressing ingredients in a blender or food processor and blend until smooth, about 30 seconds to 1 minute. I sometimes replace half the oil with water, just to make it a little lighter, but the oil tastes richer, naturally. Poor the dressing on and toss. This would also be great with some toasted sunflower seeds on top. Happy Earth Day!

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The Cowboy Bowl

cowboy

This Tex-Mex chop salad creation with barbecue sauce is one of my all time favorites. I got the idea, oddly enough, from a tiny vegan Thai restaurant in West Hollywood called Vegan Glory. (That place is amazing by the way.) Since that would be like a 40 minute drive from my house, I decided I had to recreate it for myself. You can use Beyond Meat Chicken, or tempeh, or skip the faux meat altogether. Did you know barbecue sauce makes for an awesome salad dressing? It really does. Especially if you use homemade barbecue sauce. Below you will also find a recipe for fresh Pico De Gallo. 

The Cowboy Bowl

makes 2 servings

6 thin slices of white onion

a few strips of Beyond Meat Chicken, or a couple ounces of tempeh, chopped

1/2 cup + 2 tbs Barbecue Sauce

1 crisp romaine heart, finely shredded

1/2 c shredded green cabbage

1/2 of an avocado, sliced

1/2 cup black beans

1/3 cup organic corn (if frozen, just throw it in a bowl with some warm water while preparing everything else)

Pico de Gallo

2 tomatoes, diced

1/2 cup white onion, diced

3 cloves garlic, minced

1 sprig cilantro, chopped

1/2 of a green jalapeno, minced

1 splash apple cider vinegar

a pinch of coriander

a pinch of salt

In a lightly oiled frying pan, add the white onions and cook over medium for a few minutes, flipping occasionally till they develop some good color and soften. Remove from pan and set aside. Toss your protein of choice in the 2 tbs of barbecue sauce.

Add the protein to the frying pan and cook over medium for a few minutes, until then are heated through. Remove from heat and set aside.

In a small bowl, combine all of the Pico de Gallo ingredients and toss to combine. (you will probably have some left over after this.)

In big salad bowls, combine the shredded romaine and cabbage. (the finer the shred, the better.) Sprinkle on the black beans and corn, layer on the sliced avocados. Add the grilled onions and protein, and add a couple big scoops of Pico De Gallo on top. Top it off with the barbecue sauce for salad dressing and dig in!

Some other options might be: corn tortilla chips, some shredded almond cheese, pickled jalapenos, or a little hot sauce.

B.L.A.T. Salad

B.L.A.T. Salad

Behold, a truly awesome, delicious salad! I have taken the last month off from blogging, both for the holidays and to just relax my mind a bit, but I knew when I made this that it would be the perfect recipe to kick off the new year! The flavor dynamics of a B.L.T. are pretty flawless. I think we can all agree on that. But if you are trying to live a healthier life and tackle some resolutions, whether it be low cholesterol, paleo, vegan, high raw, or low calorie, that traditional sandwich is not going to do you any favors. But it tastes so good! That’s where this salad comes in. All the amazing flavor, none of the meat sweats. Plus I’m sure you will find plenty of other uses for the delicious portobello bacon.

I always like to make about 10 resolutions every year, that way if even 3 of them stick, I’ll have made a lot more progress than if I had just made 1 resolution. 2014 was hands down the best and busiest year of my whole life, so I think my resolution strategy worked pretty well. Last year I traveled a lot (Nicaragua, Utah, Nevada, Arizona, North Carolina, New York) I volunteered at the farm sanctuary and fostered and re-homed a bunch of stray kittens. I explored my city like never before, and worked out more that 2012 and 2013 combined!

This year I have intentions to build on last year: I want to work out even more, (more yoga and hiking!) I hope to learn a couple musical instruments. I want to travel and see more live music. I want to donate all my unnecessary stuff and feel more organized. I want to be kinder and more patient with loved ones and strangers. I want to save money and grow some plants. I want to tackle what I call: Laundry Mountain (a project that I hope to accomplish by 2017 haha) And as always, I want to make and share as much vibrant, cruelty-free, delicious food as possible! Those are just a few of the top items on my list. So far, so good! What are your intentions for the year? I hope you had some great holiday family time, and are starting 2015 with a bang!

B.L.A.T. Salad

makes 2 servings

2 portobello mushroom caps

2 tablespoon virgin coconut oil or first cold pressed olive oil or

1.5 tbs coconut sugar (or brown sugar, or 2 tbs maple syrup)

1 tsp black pepper

1 tbs mesquite salt (or bacon salt, yes it’s vegan!)

a tiny pinch of garlic powder

1/2 tsp paprika (for color)

1 head of romaine

2 roma tomatoes

1 avocado

2 tbs thinly sliced red onion

1/2 cup pesto

more black pepper

Scrape out most of the gills from the mushrooms, it’s ok to leave a bit of the darker stuff behind, it even makes it look more bacon-like when it’s cooked, just scrape away 3/4 of gills. Remove stems and cut into very thin (1/4″-1/8″) slices, like bacon.

Spread the sliced mushrooms out in a big shallow bowl and drizzle evenly with the oil, then sprinkle on the sugar and spices. Use your hands to gently rub the marinade in there. You will see the paprika turn the mushrooms into a deep rich red. If you taste it, it should be overwhelmingly salty and smoky and sweet (the flavors dull a bit when cooking so you really want to coat these slices in a greasy spice crust.)

For raw ‘bacon’: set your dehydrator to 115 degrees and lay them on a dehydrator rack, dehydrate about 8 hours.

For baked ‘bacon’ (bakon?): preheat your oven for 350 degrees and lay the mushrooms on a lightly greased pan. Bake for about 15 minutes, turning once. It’s ok if the get a tiny bit burnt around the edges, it really contributes to the authentic flavor. Allow to cool about 10 minutes, as this helps it set and get a bit crunchier.

Meanwhile, finely shred your romaine lettuce.

Dice the tomatoes and avocados and combine with the lettuce and sliced onions. Then drizzle with some pesto.

Chop the bacon and sprinkle it on top. Sprinkle some more pepper on top and serve immediately. Tossing is recommended, but it looks prettier right before you toss it. 🙂

Option: for a different dressing idea: combine 4 tbs of maple syrup, 4 tbs mustard, 2 tbs of vegan mayo (like Just Mayo or Veganaise) and 1 tbs apple cider vinegar. Or dare I say, use BOTH of these dressings together. Throw on some croutons for a truly authentic and deconstructed B.L.A.T.

Dig in!

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Sweet and Spicy Curry Sauce

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Wow my 50th recipe! This is a pretty simple one, but oh so versatile. Unlike my Authentic Thai Curry Paste  recipe, which is meant as a cooking base, this recipe is great raw on salads or as a vegetable dip. It’s especially delicious with shredded carrots for a curry carrot slaw!

 

Sweet n’ Spicy Curry Sauce

Makes about 2 cups

1 cup raw cashews, soaked overnight or at least a few hours

juice of 1 big lime

2 pitted dates, or 1 tbs maple syrup

4 cloves garlic

1 tbs curry powder

tsp turmeric

1 tsp chili pepper flakes

1 heaping tbs coconut oil

1/3 cup fresh raw coconut water (or just water)

a big pinch of salt

Put everything except the coconut water into a food processor and get it blending. Once everything is more or less broken down and incorporated, slowly start adding the coconut water, a little at a time. Blend until smooth and creamy.

 

 

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Carrot Curry Slaw

makes 1 serving

1/2 cup Sweet n’ Spicy Curry Sauce

2 tbs tahini

1 cup shredded carrots

two green onions, thinly sliced

1 date, finely chopped

A pinch of lime zest

Mix the sauce and tahini together, then toss it with the shredded carrots, dates, and chopped green onions. If you have them on hand, try adding some golden raisins and chopped peanuts.

But wait, there’s more!

This sauce makes the perfect dressing for a kale and avocado salad. Just add some cucumber, and bell pepper for a delicious combo. I topped it with some crunchy sesame seeds, flax seeds, chia seeds, and lime zest. Yum!!

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