Moroccan Spiced Chickpea Salad

Ingredients:

• 3 cans chickpeas, rinsed and dried
• 1/2 cup red onion, diced
• 1/2 cup apple, diced
• 1/2 cup mint, chopped
• 1/2 cup cilantro, chopped
• 1/3 cup red pepper, diced
• 1 cup dried cranberries and/or raisins
• 1 lemon, zested and juiced
• 3 tbs red wine vinegar
• 1 tbs honey
• 2 tsp salt
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tsp curry powder
• 1 tsp olive oil

Directions:

• Mix everything together in a large bowl. Store for up to 5 days in the refrigerator.

Crunchy Sesame Tofu Salad

 This Crunchy Sesame Tofu Salad recipe is a flavor-packed, quick-fix meal made with crispy air-fried or baked tofu, raw veggies, and a zesty orange sesame dressing. The satisfying crunch and vibrant taste and color make this a stand-out anytime dish.

Ingredients 

Sesame Tofu

• 1 block extra firm tofu, pressed for at least 20 minutes
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp cornstarch
• 1 ½ tbsp sesame seeds
• ½ tsp garlic powder

Orange Sesame Dressing

• ½ cup freshly squeezed orange juice
• ¼ cup avocado oil
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp smooth dijon mustard, or yellow mustard
• 1 tbsp agave nectar
• ½ tsp sea salt

Salad

• 1 cup shelled edamame, also called mukimame
• 3 cups finely chopped or shredded cabbage, about ¼ of a medium-sized cabbage
• 2 carrots, shredded
• 1 red bell pepper, stem and seeds removed, thinly sliced
• ½ bunch of fresh cilantro, leaves and stems chopped (about ¼ cup chopped)
• Salt, to taste
• 2 tbsp sesame seeds, for garnish

Instructions 

Sesame Tofu

• Cube the pressed tofu into ½-inch pieces and place it in a mixing bowl.
• Pour the soy sauce over the tofu and stir. Then add the sesame oil and stir again. Sprinkle the cornstarch, sesame seeds, and garlic powder over the tofu and stir well.
• To air fry: Transfer the coated tofu to an air fryer and cook at 375°F for 10 minutes. Stir the tofu, and air fry for more 3-5 minutes, or until crispy.
• To bake: Preheat the oven to 375°F and line a baking sheet with parchment paper. Spread the prepared tofu evenly over the prepared baking sheet. Bake the tofu for 20 minutes, then flip and bake for another 10-15 minutes, until crispy.

Sesame Orange Dressing

• While the tofu air fries or bakes, place all of the ingredients in a glass jar with a lid. Tighten the lid and shake until emulsified. Alternatively, you can whisk the ingredients together in a bowl.

Salad

• In a saucepan over high heat, bring 2 cups of water to a boil. Add the edamame beans to the boiling water and cook for 5 minutes until tender. Strain the water from the beans and set aside.
• Place the cabbage and carrots in a mixing bowl. Pour ½ cup of the orange sesame dressing over the vegetables. Use clean hands to gently massage the veggies until the cabbage is more tender, about 30 seconds. Season to taste with more dressing and salt.
• Add the edamame, red peppers, and cilantro to the salad, and gently toss to combine.
• Transfer the salad to serving plates and top evenly with the crispy tofu and sesame seeds.

Notes

Storage Directions

• Crispy tofu salad recipes are best enjoyed right away. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Ideally, store the tofu and veggies separately. To re-crisp the tofu, reheat it in the air fryer at 375ºF for 5-7 minutes or in the oven at 375ºF for 10-15 minutes, flipping halfway through. 

Recipe Pro-Tips

• Press the tofu well. For the crispiest tofu in the salad, press it thoroughly to remove as much moisture as possible. Use a tofu press or place the tofu on a paper-towel-lined plate with a heavy object set on top for at least 20 minutes. This helps achieve a crunchy texture, whether you bake or air fry it. 
• Evenly season the tofu. When coating the tofu in the marinade, ensure that each piece is evenly covered with the seasoning and cornstarch mixture. This will help in achieving uniform crispiness when cooked.
• Preheat cooking appliances. Preheat the air fryer or oven before adding the tofu to ensure even cooking and the best crispy texture. 
• Massage the veggies. Gently massage the shredded cabbage and other vegetables with the dressing to tenderize them and enhance their flavor. 
• Emulsify the dressing. For a perfectly blended dressing, vigorously shake the dressing ingredients in a jar with a tight lid or whisk them thoroughly in a bowl until they are fully combined and smooth. This ensures the dressing is emulsified, with a consistent texture and flavor.
• Adjust the dressing to taste. The sesame tofu salad dressing can be adjusted based on your preference. Taste after mixing and add more seasonings, sweetener, oil, or vinegar as needed to balance the flavors.
• Save extra dressing. If you have any leftover dressing, use it to season veggies, grains, or noodles. It will stay fresh for about 5 days after making. 

The Daily Paper Power Salad

 

Baby kale, slaw, quinoa, avocado, apple, cucumbers, hard boiled egg and sunflower seeds with Apple Vinaigrette Dressing 

Apple Vinaigrette Salad Dressing

Apple Vinaigrette Dressing

Tasty and ready homemade Apple Vinaigrette salad dressing is a perfect sweet and tangy dressing for summer salads. The process for making this dressing is as simple as combining the ingredients in the blender and pulsing it until the dressing is smooth.

Ingredients

• 5 oz red apple (gala, pink lady, McIntosh, or any other sweeter apple)
• 2 oz shallot (1 medium shallot)
• 1 1/2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1/4 cup white wine vinegar
• 2 tbsp apple juice
• 3/4 cup olive oil
• 1 tbsp lemon juice
• Dash of salt

Substitutions

• If you do not have a shallot on hand, you can substitute another onion.
• Brown sugar can be substituted by honey if you wish.
• White wine vinegar can be substituted by white balsamic or apple vinegar.

Instructions

• Peel and core the apple. Peel the onion. Chop both onion and apple for easier blending. 
• Add all ingredients in a blender and pulse until the dressing is all blended and smooth.
• Refrigerate in a glass, air-tight container.
• (Generally a vinaigrette can be kept in the refrigerator for up to 2 weeks but I use it within 7-10 days to be safe.)

Hannah's Veggie Bowl

Don’t you want to crawl through your screen and eat this?!?  Did you know it’s literally ALL (almost) veggies…?!  What‼️

I love teaching ‘healthy gourmet’ dishes-ones that honor both my Italian Culinary School roots and my Crohn’s disease. Restaurant worthy but loaded with nutrients that make you FEEL GOOD. 

Dad, husband, and busy mom approved✔️

Try it out, see how it feels!

Recipe:

• 1 bag of frozen cauliflower rice 
• 1 butternut squash, chopped 1in dice
• 1 can chickpeas, drained  
• 1 clove of minced garlic
• 1 cup of Dino kale, chopped
• 1/4 cup shredded Parmesan  
• 1 cup lemon herb sauce (recipe👇) 

Directions: 

Preheat oven to 425 degrees. Roast squash with a drizzle of olive oil, salt, pepper, rosemary, and garlic powder for ~40 minutes or until crispy and tender. 

Roast chickpeas on a sheet tray for ~20 minutes with olive oil, salt, pepper, and curry powder. 

Meanwhile, cook cauliflower rice on stovetop in a medium pot with 2 tbsp of water over medium heat until thawed (5 minutes). Add a minced garlic clove and chopped kale. Cook for 5 minutes. Add the cooked squash, chickpeas, and Parmesan. Season with salt and pepper.

To make the lemon herb sauce

In a food processor, blend together zest and juice of 1 lemon, 1 cup of fresh herbs (I used half basil, half parsley), 2 garlic cloves, 1/3 cup olive oil, 4 ice cubes, salt/pepper. Blend. 

Garnish bowls with a generous drizzle of sauce and extra goat/Parmesan cheese if you’re feeling wild. I was.

Lemon Herb Couscous Salad

PREP 10mins COOK 10mins TOTAL 20mins           Makes approximately 8 (1 cup) servings

We love this light couscous salad — it doubles as a side, can be the main event or works well topped with grilled chicken or shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts, and raisins, this is certainly one of our favorites. You can even make it ahead of time.  

YOU WILL NEED

·         1 1/2 cups dried Israeli couscous, also called pearl couscous

·         Salt and fresh ground black pepper

·         1/4 cup extra-virgin olive oil

·         1 teaspoon Dijon mustard

·         1/2 teaspoon honey

·         1 teaspoon finely grated lemon zest

·         2 to 4 tablespoons fresh squeezed lemon juice, depending on taste

·         1 medium English cucumber, diced

·         1 large tomato, diced

·         1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint

·         1/4 cup chopped walnuts, toasted

·         1/4 cup raisins, we love golden raisins

DIRECTIONS

Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.

While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.

Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

ADAM AND JOANNE'S TIPS

·         If you cannot find Israeli Couscous, you may substitute with a small pasta shape such as orzo or use regular couscous.

·         To toast walnuts, add to a dry pan over medium heat. Cook, stirring frequently until the nuts turn golden brown and become fragrant, 5 to 10 minutes.

·         Make-Ahead: This salad is delicious when eaten straight away, but you can also make the salad, cover it and refrigerate for up to 4 hours. This way all the flavors marry and mingle, making for an even more delicious salad. If you are planning to make a day or two ahead of time, keep the tomatoes and walnuts separate until you’re ready to serve. This way they will remain crisp.

NUTRITION PER SERVING: Serving Size 1 cup / Calories 219 / Protein 5 g / Carbohydrate 29 g / Dietary Fiber 2 g / Total Sugars 4 g / Total Fat 9 g / Saturated Fat 1 g / Cholesterol 0 mg / Sodium 160 mg