Wordless Wednesday: Winning Friends with Salad

Little Gem Salad from Millennium

Homemade Tofu and Peach Salad from Sound & Savor

Something Healthy Salad with Fried Vegan Egg from The Butcher’s Son

Fattoush Salad from Saha

Next Level Cobb from Next Level Burger

Buddha Bowl from Paradise Park Cafe

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Jack of All Trades

Anything meat can do, plants can do better.

This isn’t news, but affirmation of fact. Brilliant marvels of engineering, science, and nutrition are bringing greater alternatives to the market every day, but sometimes it seems like the best substitutes have been right under our noses all along, growing in plain sight. Jackfruit is that underdog; the geeky guy in high school that ends up getting the girl and beating the popular kids at their own game. All it takes is a new perspective, some small insight and self-discovery, to unlock its full potential.

Though I adore eating the fresh, sweet fruit, the young, canned jackfruit in brine is the meat of the matter here. Slowly simmered in an aromatic marinade inspired by sweet tea, an irreplaceable summertime brew designed for maximum refreshment, these immature arils tenderize to a texture almost indistinguishable from pulled pork. Spiked with fresh lemon, it has a tart, sweet-and-sour balance, pulling out all the savory stops.

Deceptively simple, the ginger-scallion slaw is not to be underestimated, nor overlooked. Crisp, cooling, yet bright and invigorating in flavor, I could honestly just eat this by the bowlful. It’s an ideal foil to the richly meaty main, and truly completes this deeply satisfying sandwich.

Thinking along the lines of complete culinary inclusion and offering a main dish to suit all diets, I was also inspired by the Steviva Blogger Challenge.

Sugar is neither stranger nor foe to me. As a baker with a serious sweet tooth, I consider myself very lucky that it’s one ingredient that I don’t need to worry about. Many are far more sensitive, and it always bums me out when I can’t share my latest creations with them. For this dish, while you could use plain granulated sugar in a pinch, plant-based Erysweet, made of erythritol, sweetens the deal. It’s not as sweet as table sugar, so it merely smooths out the harsh edges of the citrus and tea in this tangy marinade.

Life is sweeter when it can be shared. Meatless, sugarless, or otherwise, this is a dish that everyone can enjoy*.

*This is especially true if you use tamari instead of soy sauce and opt for gluten-free buns if wheat is an additional concern!

Sugar-Free Sweet Tea Pulled Jackfruit

1 Tablespoon Olive Oil
1/2 Medium Red Onion, Thinly Sliced (About 1 Cup)
2 Cloves Garlic, Minced
1 Teaspoon Black Tea Leaves
1/4 Cup Erysweet (or 3 Tablespoons Granulated Sugar if Not Sugar-Free)
1/4 Cup Lemon Juice
1/4 Cup Vegetable Stock
2 Tablespoons Soy Sauce
14 Ounces Young Jackfruit, Drained and Rinsed
1/2 Teaspoon Dried Rosemary, Crushed
1/4 Teaspoon Ground Black Pepper

Ginger-Scallion Slaw:

1 Cup Roughly Chopped Scallions
1 Inch Fresh Ginger, Peeled and Chopped
2 Tablespoons Lemon Juice
2 Tablespoons Rice Vinegar
1/4 Teaspoon Salt
1/4 Cup Olive Oil
1/2 Medium Head Green Cabbage, Shredded (about 6 Cups)
1 Cup Shredded Carrots

3 – 4 Sandwich Buns, for Serving

Place a medium saucepan over moderate heat. Add the oil and onion, stirring periodically until softened and aromatic. Introduce the garlic and tea leaves next, cooking until golden all over. Give it time, because this could take 10 – 15 minutes to properly brown. Stir in the Erysweet (or sugar, if you’re not worried about making this sugar-free) and then quickly deglaze by pouring in the lemon juice, vegetable stock, and soy sauce all at once. Thoroughly scrape the bottom of the pan to make sure that nothing is sticking and burning.

Add the jackfruit, rosemary, and pepper next, stirring gently to incorporate without splashing. Turn down the heat to medium-low and simmer until most of the liquid evaporates; about 20 – 30 minutes. Use the side of your spatula to roughly mash/shred the jackfruit once it’s fork-tender.

For the slaw, toss the scallions, ginger, lemon juice, vinegar, and salt into your blender. Pulse to break down the more fibrous aromatics, pausing to scrape down the sides of the container if needed. With the motor running, slowly stream in the olive oil to achieve a creamy emulsification. Pour the dressing over the cabbage and carrots in a large bowl, mixing to thoroughly coat all of the veggie shreds.

To serve, lightly toast the buns and top with generous spoonfuls of the stewed jackfruit and slaw. Devour immediately! These are unapologetically messy sandwiches, so don’t be afraid to dive right in trying to be dainty about it. The buns will only grow progressively more soggy once fully assembled.

Makes 3 – 4 Servings

Printable Recipe

Be a Peach, Will You?

Peaches have been on my mind lately, and not just because they’re at the peak of perfection right now, flooding the markets across the country. Peach madness is actually coming to a close in the bay area, where unusually warm weather has facilitated early harvests and particularly exceptional yields. In its wake, I’m left with memories of almost a dozen peach-centric menus dreamed up by my good friend Philip Gelb, mastermind and chef behind Sound & Savor. Each dinner presented the humble fruit in an entirely new light, inspired by a diverse range of cuisines and almost no repetition between meals. It would be impossible to pick out just one favorite set of plates, let alone a single dish, but there is one in particular that inspired me to head straight for the kitchen as soon as the bold flavor combination touched my lips.

Wasabi and peaches may sound like odd bedfellows, but once you’ve tried them together, the suggestion doesn’t sound so crazy. Bright, assertive spice takes the lead, flaming out quickly to the round, soothing sweetness that only a truly superlative fresh peach can provide. A subtle floral quality can be found in the very best fruits, adding another dimension to this duo. Blended into a velvety vinaigrette and lavished over a simple summer salad, it shines with a clarity of flavor that’s difficult to beat, no matter how basic it may seem on paper.

The best thing you can do with superlative ingredients is just not mess them up. Seek out only the juiciest, sweetest peaches to prove that point with every invigorating bite.

Wasabi-Peach Dressing

1 Very Ripe, Large Peach
2 Tablespoons White Miso Paste
1/2 – 1 Tablespoon Wasabi Paste
3 Tablespoons Lemon Juice
1/2 Cup Avocado Oil

Salad:

2 – 3 Persian Cucumbers, Thinly Sliced
1 (10-Ounce) Package Cruciferous Crunch Collection (Or About 6 – 7 Cups Shredded Slaw Mix; 1 Cup Shredded Broccoli Stems (Optional), 2 Cups Shredded Brussels Sprouts, 2 Cups Shredded Kale, 2 Cups Purple and/or Green Cabbage)
1 Large Peach, Thinly Sliced
1/2 Cup Chopped, Toasted Pecans

To make the dressing, pit the peach and chop it into rough chunks. Toss it into the blender along with the miso, wasabi, and lemon juice. Blend to combine, pausing to scrape down the sides of the canister if needed to incorporate everything. With the motor running, slowly drizzle in the oil, allowing it to emulsify into a silky-smooth and thick vinaigrette. Add more wasabi to taste if desired.

For the remainder of the salad, simply toss together all of the vegetables and fruit. Add enough dressing to coat but not drench the mixture (you’ll likely have extra leftover dressing, which keeps well in an airtight container for about a week in the fridge,) top with chopped pecans, and serve right away.

Makes About 4 Servings

Printable Recipe

Great Grains

Farmers dutifully set up shop, week after week, hawking their fresh fare at the market no matter the conditions. A particularly stoic lot, they laugh in the face of adverse weather, forging ahead fearlessly where so many others would turn back. They find great bounty where most would see scarcity. Even during these lean, dark days of winter, life erupts from the soil in all rainbow hues, if only the rest of us would open our eyes wide enough to fully appreciate it.

While cravings for local berries are fierce at times, greater seasonal riches are available to quell that temptation. All it takes is a bit of care, pairing bright flavors with a range of textures, to satisfy while maximizing the available fresh produce.

Leaning more heavily on hearty cooked grains than frilly tender greens, this is a salad built to endure colder, less forgiving days. Toothsome, high-protein kamut, known in some circles as Khorasan wheat, is the backbone of this production here, another unsung hero that rarely garners the praise it truly deserves. Lest you write it off as just another one-dimensional side dish, consider the limitless possibilities it possesses for adaptation. Restorative and soothing when served warm, it’s just as satisfying prepared in advance and served chilled, for those unpredictable spikes in temperature as spring grows nearer. Transform it into a one-bowl main dish by tossing in cooked beans of any sort, and ramp up the rainbow of vegetables by adding thinly sliced radishes, shredded carrots, and/or diced avocado. Crowning the whole affair with a handful of crumbled vegan feta may be gilding the lily, but that small indulgence is the perfect foil to such a robust, no-nonsense foundation.

Having used this base as a starting point for countless culinary adventures already, I can vouch for all of these additions, but by no means are they your only options. Simply look to your local market with fresh eyes and see how many wonderful options still flourish and thrive, rather than the typical staples that may be absent. There’s still a wide world of flavor our there, ready to be discovered.

Kamut and Kale Salad

2 Cups Cooked Kamut*
6 Ounces Kale, Shredded
1/4 Red Onion, Thinly Sliced
1/4 Cup Fresh Mint Leaves, Minced
1 1/2 Cups Seedless Red Grapes, Halved
1 Pound Red Beets, Cooked, Peeled, and Sliced
Vegan Feta (Optional)

Vinaigrette:

2 Tablespoons Olive Oil
1 Tablespoon Red Wine Vinegar
1 Teaspoon Lemon Juice
1 Teaspoon Dijon Mustard
1/4 – 1/2 Teaspoon Salt

*To cook kamut, I typically use the pasta method, which means adding about a cup or so of grains to a generous measure of water; at least 4 or 5 cups. Bring to a boil and then reduce the heat to a simmer. Cook for 45 – 60 minutes until the grains are tender but still toothsome, and drain off the excess water. This ensure the perfect texture every time without the threat of having anything stick and burn on the bottom of the pot. Measure out what you need for the recipe and store any extra in an airtight container in the fridge for up to a week.

If you’d like to serve this salad warm or hot, begin assembly as soon as the kamut is fully cooked. Otherwise, chill the cooked grains for at least two hours before proceeding.

Preparation is very straightforward, and I have a feeling you could probably figure it out just by looking at the list of ingredients. In any event, toss the cooked kamut, kale, onion, mint, grapes, and beets together in a large bowl. In a separate bowl, whisk together all oil, vinegar, lemon juice, and mustard, adding salt to taste. Pour the dressing over the vegetables and grains, mixing thoroughly to coat. Top with crumbled vegan feta, if desired. Enjoy!

Makes 4 – 6 Servings

Printable Recipe

Flying High on Plants

No one looks forward to being locked in an airborne tin can, strapped down at an unnatural acute angle for hours on end, and that’s to say nothing of the hoops to jump through to qualify for such abuse in the first place. Yet we all accept these offenses as the necessary evils of air travel; small, cumulative personal injustices that must be suffered for the prize of a new adventure. On the bright side, this mild form of torture makes the joy of arrival all the greater, if only for the relief that comes from getting out of that maddening contraption.

Every small pleasure found in this unpleasant process is thus magnified, savored with aplomb, in hopes of turning down the volume on the rest of that logistical cacophony. for this reason alone, it’s worth the extra hassle whenever I book a flight out of SFO, because that means I can at least find a good meal while waiting at the gate.

It’s true: There’s fresh, healthy, and satisfying food to be found in an airport! The Plant Cafe Organic lays claim to many outposts across the bay area, but ironically, this inaccessible, highly guarded location is the one I stop by most often. Every time, the only thing I ever want is a pile of delicious produce, and every time, the understated yet dazzling grapefruit and avocado salad delivers.

Thankfully, there’s no need to subject yourself to such pain for such gustatory gratification, nor schlep out all the way to that isolated airport terminal, either. It turns out that while the sharply unpleasant contrasts surrounding this small morsel of pleasure do enhance the experience to a degree, it’s even more enjoyable when eaten at leisure, sprawled on the couch at home, preferably clad in completely unflattering sweatpants and slippers.

Something about the acidic, subtly sweet citrus, creamy avocado, and crunchy macadamia nuts make this salad utterly unforgettable. Don’t just take my word for it, because I’m afraid I can’t do it full justice in a few short sentences. It’s just too good to fully explain in words. This simple, invigorating combination will brighten the darkest of post-daylight savings time evenings.

Avocado Grapefruit Salad

Macadamia Nut Dressing:

2 Tablespoons Olive Oil
2 Tablespoons White Wine Vinegar
2 Tablespoons Lemon Juice
2 Scallions, Sliced
1/4 Cup Raw Macadamia Nuts
1/4 Teaspoon Salt
1/8 Teaspoon Ground Black Pepper

Salad:

8 Cups Arugula
2 Cups Thinly Sliced Fennel
1 Large Pink Grapefruit, Sliced into Segments
1 Large, Ripe Avocado, Sliced
1/3 Cup Toasted Macadamia Nuts, Roughly Chopped
Salt and Pepper, to Taste

The procedure is pretty much self explanatory once you glance through the ingredient list, but here goes. Toss all of the ingredients for the dressing into your blender or food processor and puree on high, until creamy and completely smooth. Toss the dressing with the arugula and fennel, and divide the greens between 2 or 3 bowls. Top with equal amounts of grapefruit, avocado, and macadamia nuts. Sprinkle with additional salt and pepper if needed, and enjoy.

Makes 2 – 3 Servings

Printable Recipe