Sweet Corn and Black Bean Salad

Vegan, Dairy-Free, Gluten-Free

Simple to prepare, colorful and flavorful, this salad combines fresh sweet corn, tender black beans, crisp red peppers and zesty cilantro in a gentle olive oil and rice wine vinegar dressing.

Serves 6

Dressing
2 TB seasoned rice wine vinegar
1 TB olive oil
1/2 tsp fresh lemon juice
1/4 tsp sea salt
1/8 tsp freshly ground black pepper

Salad
1/2 cup red onion, finely chopped (about 1/2 small onion)
2 cups white corn kernels, fresh (4 to 6 ears) or frozen
4 cups cooked black beans, rinsed well
1 red bell pepper, seeded, deribbed, and chopped into 1/4-inch pieces
1/3 cup fresh cilantro, minced

Whisk together the vinegar, olive oil, lemon juice, salt and pepper in a small bowl until blended. Set aside.

Bring 4 cups of water to boil in a saucepan over high heat. Immerse the corn in the boiling water for about 1 minute. Remove and drain. Rinse the kernels with cold running water to stop the cooking, and drain again.

Place the beans, corn, onion and bell pepper in a large bowl and toss to mix. Add the dressing to the bean mixture and gently toss until just incorporated. Cover and refrigerate for about 2 hours. Add the cilantro and toss again before serving. Taste and adjust seasonings as desired.

Chickpea and Broccoli Salad with Flax-Tahini Dressing

Serves 4–6

3 cups (cooked) chick peas, drained
2 cups broccoli flowerets, lightly steamed
3/4 cup chopped onion
1 cup thinly sliced radishes
sea salt, to taste
ground pepper, to taste

Flax-Tahini Dressing
2 TB flax oil
3 TB tahini
11/2 TB lime juice
2 cloves garlic
2 TB tamari
2 TB to 1/4 cup water

Combine all dressing ingredients in a blender or food processor and process to an even consistency.
In a large bowl, toss chickpeas, steamed broccoli, onion and radishes together with tahini dressing. Season with salt and pepper and chill thoroughly before serving.

Beet Salad with Arugula and Lemon Ginger Dressing

Dairy-Free, Vegan

Serves 4

A simple salad with a lovely presentation that will make it look like it was twice the work! The nuttiness of arugula and the ginger bite of the dressing go exceedingly well with the rich, earthy flavor of the beets.

4 red beets
1/4 lb baby arugula
1 cup sunflower sprouts
1 cup mung bean sprouts
1 tsp black sesame seeds (or regular)

Dressing
1 TB ginger, minced
1 green onion top, thinly sliced
1/2 tsp lemon zest
2 TB lemon juice
1/4 tsp garlic, minced
1/4 cup canola oil
2 TB balsamic vinegar

Wash beets. Steam or boil the 2 colors of beets in separate pots (to retain colors); cook until tender (up to 40 minutes), chill. Place all dressing ingredients in a blender, purée. Peel chilled beets, slice thinly. Divide arugula on 4 salad plates. Alternating colors, overlap beets in a ring around the arugula. Place sprouts in the center of the ring and top with sesame seeds. Drizzle with dressing.

Grated Vegetable Slaw

Vegan, Dairy-Free, Gluten-Free

Delicate strands of speckled green zucchini and bright orange carrot combine with shredded purple and green cabbage in this brilliantly colored salad. The flavors of the vegetables shine as the light lemon-Dijon mustard vinaigrette brings them to the forefront. A perfect dish for highlighting the quality and taste of organic vegetables.

Serves 4

Vinaigrette
4 TB olive oil
11/2 TB lemon juice (1 lemon)
1/2 tsp Dijon mustard
sea salt, to taste
ground pepper, to taste

Veggies
3 carrots, grated or peeled
1 small zucchini, grated or peeled
3 green onions, chopped
1 cup savoy cabbage, shredded
1 cup red cabbage, shredded
3 radishes, thinly sliced (optional)

Whisk together ingredients for vinaigrette. Mix together vegetables and add vinaigrette, stirring to coat all vegetables. Serve immediately.

Spinach Salad

Serves 4

6 cups loosely packed organic spinach, washed and dried
1 cup mixed sprouts (clover, mung beans or snow pea)
1 cup sliced button mushrooms
1/2 cup sliced radishes
2 hard boiled eggs, peeled and gently grated

Gently toss all ingredients together and serve with dressing.

Winter Miso Soup

Low-Fat, Dairy-Free, Vegan

While unusual for many North Americans, miso soup often serves as a power breakfast in Japan. Miso is a high-protein fermented soy product with a salty flavor that can be very health-promoting. We call for aged, unpasteurized barley miso. Unpasteurized miso contains the beneficial Lactobacillus bacteria and other enzymes, which have been shown to aid in the digestion of food and to help create a healthy digestive system — a different and delicious way to jump start your day.

Serves 4
4 dried shiitake mushrooms
3 TB wakame flakes
2 cups warm water
2 tsp sesame oil
2 medium carrots, cut into matchsticks
6 cups water
4 TB barley miso
1 green onion, thinly sliced (garnish)

Ingredient Options: Vary vegetables and type of miso to suit your taste and availability.
Rinse shiitakes and wakame flakes, then soak in the 2 cups warm water for about 5 minutes or until soft. Drain well. Cut shiitakes into thin slices.

Heat oil in large pot over medium heat. Sauté carrots for about 5 minutes. Add 6 cups water and bring to a boil then reduce heat to simmer. Add mushrooms and wakame and cook for 3 minutes. Turn heat to low.

Place the miso in a small bowl, mug or mortar and pestle and add about 3/4 cup of the broth. Stir to combine. Add miso broth to soup pot and stir to combine. Cook for another few minutes, making sure that the soup is not boiling. (Never boil miso as that will destroy the beneficial enzymes.) Garnish with green onion and serve.

Asian Caesar Salad with 5-Spice Chicken

This salad deliciously blends the lemon and romaine of a traditional Caesar salad with the Asian tang of 5-spice seasoning and wasabi powder. Tender soba (buckwheat) noodles pair well with the crunch of water chestnuts. For a complete meal, enjoy with hot, crusty Italian bread alongside

Serves 4–6
1 TB plus 1 tsp unrefined (not toasted) sesame oil, divided
1/2 tsp Chinese 5-spice powder
salt, to taste
1 lb boneless, skinless chicken breasts
4 oz soba noodles
8 cups washed and torn romaine lettuce
1/3 cup extra virgin olive oil
2 TB rice vinegar
2 TB lemon juice
1 tsp Dijon mustard
1/2 tsp wasabi powder
1 large clove garlic, minced
sea salt, to taste
ground black pepper, to taste
1 can (8 oz) diced water chestnuts, drained and rinsed

Mix 1 tablespoon of sesame oil with the 5-spice powder and salt. Rub on all sides of each chicken breast. Let the chicken rest in the refrigerator while preparing the noodles. Cook the soba noodles according to package instructions. When finished cooking, drain and toss with the remaining teaspoon of sesame oil to prevent noodles from sticking together. Cool in the refrigerator while grilling chicken. Grill the chicken over medium heat, turning once until cooked through. While chicken is cooking, prepare the dressing by whisking together the olive oil, vinegar, lemon juice, mustard, wasabi, garlic, salt and pepper. In a salad bowl, combine noodles with torn romaine. Toss with the prepared dressing. Slice the chicken into strips and layer across the top of the salad. Garnish with water chestnuts.

Halibut with Tahini Lime Vinaigrette

Serves 4

4 halibut steaks, 6–8 oz each
1 tsp cumin seed
2 TB organic extra virgin olive oil
1 small clove garlic, minced
1/4 cup tahini
2 oz pickled ginger, minced
1 tsp tamari
1/4 cup water
6 TB fresh lime juice
1 green onion, thinly sliced

Toast cumin in a dry skillet over medium high heat, shaking pan frequently, until you can smell the cumin and the seeds "dance." Combine with olive oil, garlic, tahini, 3 TB ginger, tamari, water, lime juice. Reserve 1/2 cup vinaigrette for serving; use the rest to marinate fish for 2 or more hours. Grill or bake halibut until cooked, but still moist and tender. Serve with vinaigrette; garnish each piece with remaining ginger and green onion.

Honey Miso Dijon Alaska Salmon

Dairy-Free

The sweetness of the honey combines well with pungent miso and mustard for a glaze which seals the salmon and helps retain all the natural juices while baking. The glaze may also be used for any of your favorite seafoods.

Serves 2–3
1 lb Alaska salmon filet Honey Dijon Glaze
2 TB organic Dijon mustard
1 TB stone ground mustard
1 TB honey
1 TB white miso
juice of one lemon

Preheat oven to 450°F. Combine the glaze ingredients together in a small bowl with a wire whip until smooth. Place the salmon filet in a baking dish & pour over the glaze. Spread the coating evenly with a spoon or brush. Bake the salmon for 15–18 minutes uncovered until cooked through and golden brown on top.

Cleansing Juices & Smoothies

Juices
-
Pineapple – Blueberry- Ginger Juice¼ pineapple
1 cup blueberries
1 piece fresh ginger (1/4-1/2 inch)-

Blueberries are rich in antioxidants, which have been shown to fight certain types of cancer. The ginger aids digestion, and sets a South Pacific mood when combined with pineapple.Makes 12 ounces = 80 calories, 0g fat,16g carbs, 7g protein
-
Spinach – Cucumber – Celery Juice

2 cups packed spinach (4 oz)
1 small cucumber
1 celery stalk-

Because celery isn’t overpowering, it allows the spinach and cucumber juices to stand out. Spinach is a good source of calcium, iron, and potassium. Makes 10 ounces = 139 calories, 1g fat, 35g carbs, 1 g protein

-Carrot – Apple Juice

3-4 medium carrots
1 medium Granny Smith apple

Carrot juice is surprisingly sweet and goes well with the tartness of the apples. When buying Granny Smiths, choose firm ones; they will produce a clearer juice.
-
Sweet Blood Juice
3 med. carrots
1 small beet
1 apple
a few slices of ginger
-
Stomach Heal Juice
1 cup green cabbage
2 carrots
-
Vege Cocktail
1 tomatoe
3 carrots
2 celery stalk
handful of parsley
sprig of mint
-
Green Glow
2 apples
handful of parsley
2 cups packed spinach
1 stalk celery
sprig of mint
-
Blender Smoothies
Prune-Apple Smoothie

3 pitted prunes
3/4 cup organic apple cider or apple juice
1/4 cup yogurt
1/8 teaspoon cinnamon
1/2 teaspoon pure vanilla extract
Pinch of freshly grated nutmeg

-Pink Drink

2 quarts spearmint or other tea
1 quart fresh apple cider
1 quart grape juice
juice of 2 lemonshoney to taste
-
Healing Smoothie
This drink has soothing qualities which protect and heal the stomach lining.
1 firm kiwi fruit, peeled
1/4 cantaloupe1 ripe banana
-
Cranberry Punch
Big handful of frozen cranberries
1 cup organic apple cider
2 freshly squeezed oranges
-
Pina Colada
6-8 oz orange juice
1 cup pineapple (can be frozen)
1/2 cup coconut milk
-
Smoothie 101
Big handful of mixed frozen berries: Blueberry, Raspberry, Blackberry
80z or 250mL organic apple cider
Juice from 2 freshly squeezed oranges
1/2 banana
-
The Master Cleanser Drink
2 TBS organic lemon juice
2 TBS 100% organic grade B maple syrup
1/10 tsp cayenne pepper (or to taste)
10 oz. spring water

Roasted Asparagus and Wild Mushrooms

Dairy-Free, Gluten-Free, Vegan

Savor the peak of asparagus season (from March to late June) with this delightful dish. Roasting fresh, green spears enhances their flavor and provides for a more tender texture. Mushrooms, lightly sautéed in olive oil and garlic, add a delicious, earthy flavor.

Serves 6
4 TB organic extra virgin olive oil, divided
1 lb assorted fresh organic mushrooms (such as crimini, oyster, chanterelles, morels, stemmed shiitakes), sliced
3 cloves organic garlic, minced
1 TB freshly squeezed organic lemon juice
1 TB minced fresh organic Italian parsley
11/2 lb medium thick organic asparagus, tough ends trimmed
1/4 tsp sea salt
1/8 tsp freshly ground black pepper
Preheat the oven to 475°F.

Heat 3 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the mushrooms and garlic, sauté until the mushrooms are brown and just tender, 8 to 10 minutes. Remove the pan from the heat. Add the lemon juice and parsley, toss to coat. Set aside.
Arrange the asparagus on a rimmed baking sheet. Drizzle with remaining 1 tablespoon olive oil. Sprinkle with salt and pepper. Toss to coat. Roast the asparagus until just tender, about 10 minutes. Arrange the asparagus on a serving platter and top with the mushrooms.

Wakame, Mushroom, and Broccoli Sauté

Dairy-Free, Vegan

The mildly sweet flavor of wakame, which is a good source of dietary fiber and potassium, combines with chewy mushrooms and crunchy broccoli in this Asian inspired medley. After being soaked then sautéed, the fronds of wakame become silky with a hint of chewiness. Delicious served over udon noodles or brown rice.

Serves 4
3 tsp sesame oil
2 cloves garlic, minced
1 yellow onion, chopped
1/2 cup dried wakame (dulse or arame may substitute), rinsed and soaked for 10–15 minutes in warm water or until soft, drained
3 tsp tamari, divided
11/4 cup water, divided
1 cup broccoli florets
2 cups mushrooms, sliced
2 tsp kuzu, dissolved in 3 teaspoons water (optional)
11/2 TB sesame seeds, toasted

Heat sesame oil on medium heat in medium skillet and sauté garlic until golden. Add onion and sauté until opaque, about 10 minutes. Cut wakame into bite-size pieces and add to skillet. Sauté wakame for about 5 minutes, adding a bit of water if needed to prevent sticking. Sprinkle with 2 teaspoons tamari and add 3/4cup water. Simmer, covered, for 15 minutes. Add broccoli, mushrooms, and remaining 1 teaspoon tamari and 1/2 cup water. Simmer, covered, for 4 minutes or until broccoli is bright and tender. Remove lid and simmer for a few more minutes to thicken. If mixture needs to be thickened further, turn heat to low and add dissolved kuzu. Stir until thickened. Serve over udon or soba noodles or brown rice garnished with sesame seeds.

Seven-Grain and Black Bean Pilaf

2 cups chicken broth or water
1 cup Kashi Seven Whole Grains and Sesame Pilaf
11/2 cups (cooked) black beans, drained, rinsed
1 cup each: peeled diced cucumber, halved cherry tomatoes
1/3 cup chopped fresh chives or cilantro
1/4 cup organic red wine vinegar
5 TB organic flaxseed oil
Frontera Hot Sauce, to taste, any flavor

Heat broth to simmer in a 2-quart saucepan. Stir in Kashi Pilaf. Simmer gently, uncovered, until grains are tender and all liquid has been absorbed, about 25 minutes. Remove from heat; cover and let stand 5 minutes.

Stir in the remaining ingredients along with about 1 teaspoon salt and 1/4 teaspoon fresh pepper. Serve slightly warm or at room temperature.

— Rick Bayless, Chef of Frontera Grill/Topolobampo

Minted Quinoa with Pine Nuts

Serves 4–6

If you haven't been properly introduced to quinoa, here's your chance. It's powerful stuff—a complete protein unto itself due to its amazing boast of having all eight amino acids—but it's delicate and flavorful too, silky with a little crisp crunch. A remarkable food.

1 cup (dry) quinoa, rinsed well
1 cup cauliflower, cut into bite sized bits
2 cups water
soy sauce to taste
1/2 cup pine nuts, lightly toasted
2–3 fresh green onions, thinly sliced
3 TB fresh mint, minced
2 TB apple cider vinegar
1 TB organic extra virgin olive oil
salt and pepper to taste

Rinse quinoa well. Place quinoa, cauliflower and water in a sauce pan, cover, and bring to a boil. Season with a splash of soy sauce, cover, and reduce heat to low. Simmer until all liquid has been absorbed and quinoa has opened up. Gently fold in pine nuts, green onions, mint, vinegar and olive oil. Season to taste. Transfer to a serving bowl and serve immediately.

Tamarind-Spiced Chickpeas and Spinach

Dairy-Free, Gluten-Free, Vegan

Cumin, coriander and cayenne combine with tamarind concentrate to bring some spice to canned chickpeas and tomatoes. Tamarind paste is a wonderful specialty item for your pantry. It keeps well and can be used to add pizzazz to marinades, sauces and tofu or bean dishes. The pulp of the fruit that grows on the tamarind tree is used as a flavoring agent for sauces in Thai and Indian cooking and is a common ingredient in Mexican confections. It adds a pleasantly sour taste to pad thai, dipping sauces and curries. Serve this dish over basmati rice and, for added fun, scoop up bite-size portions using white, whole wheat or corn tortillas.

Serves 6

2 TB expeller-pressed safflower oil
1 medium yellow onion, finely chopped
1 tsp ground cumin
11/2 tsp ground coriander
pinch of cayenne
1 (14.5 oz) can diced tomatoes
1/3 cup water
1 tsp evaporated cane juice sugar
1 tsp tamarind concentrate
2 (15 oz) cans chickpeas, drained
1 (6 oz) package pre-washed baby spinach (about 6 cups)
1/4 tsp sea salt
pepper, to taste

Heat oil in large skillet over medium heat. Add onion and sauté until softened and golden brown, about 7 minutes. Add cumin, coriander and cayenne to skillet and stir to coat onion with spices. Cook for one minute then add diced tomatoes, with their juice, water, sugar and tamarind concentrate. Stir to mix well. Add chickpeas and bring mixture to a gentle boil. Reduce heat and simmer over medium-low heat, uncovered, for 10 minutes. Stir in spinach until wilted. Season with salt and pepper to taste.

Walnut Rosemary Quinoa

1 TB sesame oil
1 small onion, diced
11/4 cup quinoa, thoroughly rinsed
1 small red bell pepper, diced
3 cups water
1 tsp tamari soy sauce
1 tsp fresh rosemary or 1/2 tsp dried
1 cup fresh or frozen peas
1/2 cup walnuts

Preheat oven to 350°F. Heat oil in a saucepan and add onion and quinoa. Sauté over medium heat, stirring constantly for 3 minutes. Add red bell pepper and sauté for an additional 2 minutes. Add water, soy sauce and rosemary. (If using fresh peas, add them now.) Bring contents to a boil, cover and simmer 15 minutes. meanwhile, roast walnuts in 350°F oven for 5 minutes. When quinoa is cooked, turn off heat and mix in walnuts and frozen peas. Let sit an additional 10 minutes and serve.

Zesty Quinoa with Broccoli & Cashews

Gluten-Free, Vegan

Quinoa (pronounced KEEN-wah) is a high-protein, gluten-free ancient grain that cooks much like rice and has a texture similar to couscous. Combined with lemon, onion, wine, cashews and sun-dried tomato, you'll enjoy a carnival of flavors and textures. For a delicious vegan entrée, add some baked tofu chunks.
Serves 4

1 TB extra virgin olive oil
2 cloves garlic, minced
1/2 medium red onion, finely diced
1/2 cup sun-dried tomatoes, julienned or chopped
1/2 cup vegetable broth
1/2 cup dry white wine
2 TB lemon juice
1/2 cup quinoa
1/2 tsp sea salt, or to taste
1 cup broccoli florets, cut into bite-sized pieces Fresh ground black pepper to taste
1/2 cup roasted cashew pieces
2 scallions, thinly sliced

Heat the olive oil over medium heat in a saucepan and sauté the onion and garlic for 3 minutes. Add the sun-dried tomatoes, vegetable stock, wine and lemon juice and bring to a boil.

Stir in the quinoa and salt. Reduce heat, and simmer covered about 20 minutes. Add the broccoli on top and simmer an additional 5 to 6 minutes.
Remove from heat, toss gently until combined. Add ground pepper and additional salt, if desired, to taste.
Garnish with cashews and scallions before serving.

Marinated Tempeh Cutlets

Soy Food, Dairy-Free, Vegan

Serves 3

8 oz tempeh
1 tsp sesame oil Marinade
1 tsp ginger juice
1 TB tamari soy sauce
1 tsp mustard
2 TB water

Quarter tempeh, then cut diagonally to make 8 triangles. Place in oiled baking dish.
Finely grate ginger and squeeze in your fingers over a bowl. Combine ginger juice with tamari, mustard and water to make marinade; pour over tempeh. Bake 20 minutes, covered, at 350°F. Turn and bake 15 minutes more. Use as a filling for pitas or wraps. Garnish with an assorment of fresh salad greens and grated vegetables.

Grilled Tempeh Kabobs

Vegetarian, Soy Food

Serves 4–6

Fresh spring vegetables and your choice of tempeh, meat, chicken or seafood are marinated in a tangy-sweet, citrus-honey marinade. Before grilling or baking, wrap the ends of the skewers with a small piece of aluminum foil. In spite of soaking, the skewers may still char on the grill. With options for grilling or oven roasting, these kabobs are a perfect fit for your day.

Marinade
11/2 cups orange juice
1 cup olive oil
1/2 cup freshly squeezed lime juice, (about 4 to 5 limes)
1/3 cup soy sauce
4 cloves garlic, crushed
2 tsp honey
2 tsp ground cumin
2 tsp ground black pepper, or to taste Kabobs
24 skewers, 10- to 12-inch
2 lb assorted vegetables, cut into 11/2-inch pieces (zucchini, yellow squash, red and green bell peppers, red onion, cherry tomatoes, mushrooms
16 oz tempeh, cubed

To prepare the marinade: In a large bowl whisk together the orange juice, olive oil, lime juice, soy sauce, garlic, cumin and pepper until well blended. Set aside.
To marinate:Use heavy duty plastic bags for marinating. Place all vegetables into one or two bags. Marinate all protein selections in separate bags. Divide the marinade equally among the bags, seal, and marinate in the refrigerator, turning the bag occasionally, for about 3 hours, or overnight.

Soak wooden skewers in water to cover for at least one hour.

Skewer all of your vegetables and protein choices on individual skewers. For example, thread only bell peppers on one skewer, only squash on another and only chicken on the next. Since protein sources and vegetables cook at varying times, this will allow you to cook individual skewers until the items are sufficiently done (and eliminates burning one ingredient while trying to cook another!)

Discard the marinade. Wrap the ends of wooden skewers in a bit of aluminum foil.
Grilling method:Preheat the grill to 375°F (a medium-hot fire). Grill the tempeh until charred in places, turning often, about 5 minutes. Grill vegetables until tender and slightly charred.
Oven method:Preheat the oven to 425 F. Arrange the skewers on a large rimmed nonstick baking sheet in a single layer. Bake the tempeh about 10 minutes. For the vegetables, bake until tender.

Transfer the skewers to a platter and serve.

Roasted Sweet Potatoes with Tempeh

Soy Food, Dairy-Free, Vegan

Sweet and savory, this casserole is perfect for simple entertaining. Roasting the yams brings out their inherent sweetness, while the marinated tempeh imparts a savory note of tamari, mirin, garlic, and onion. Dressed up with a bit of ginger and cinnamon, this dish is a holiday flavor sensation. Simply double or triple the recipe if you have a crowd to please...

Serves 2 to 3
8 oz soy tempeh, cut into bite-size chunks
1/4 cup reduced sodium tamari
1 TB mirin
1/2 tsp each granulated garlic and onion powder
1 tsp toasted sesame oil
1 TB canola oil
2 medium Jewel yams, cut into bite-size pieces (peeling is optional)
2 tsp organic extra virgin olive oil
1/8 tsp each ginger powder and cinnamon
2 TB minced parsley

Marinate the tempeh in tamari, mirin, garlic, onion, and sesame oil for 1/2 hour. Meanwhile, toss the yams with the olive oil, cinnamon, ginger, and 11/2 tablespoon marinade from the tempeh. Set the yams aside.

Preheat oven to 350°F.

Sauté the tempeh in 1 tablespoon canola oil over med-low heat, turning frequently until browned on all sides, about 5–8 minutes. Toss the tempeh with the yams and place in a 2 qt. casserole dish. Cover and bake for 30–35 minutes or until the yams are tender. Season to taste and garnish with parsley.

Spicy Grilled Tempeh

Soy Food, Vegetarian

Grilling isn't just for meat eaters. Tempeh's firm texture makes it a perfect match for the grill, especially delicious when its naturally nutty flavor is seasoned well. In this delightfully simple recipe, tangy lime juice and Mexican spices mingle to create a remarkable marinade that infuses the tempeh with a spicy flavor.

Serves 2
8 oz tempeh
3 TB lime juice
2 TB extra virgin olive oil
2 TB tamari soy sauce
1 TB chili powder
2 cloves garlic, pressed
11/2 tsp dried oregano
1/4 tsp ground cloves
1 TB sauce from canned chipotles in adobo

Ingredient Options: if chipotles in adobo are not available, you can substitute 1 TB Mexican red sauce or salsa.

Cut the tempeh in half, then slice each piece crosswise to make 4 thinner squares. Place one layer deep in a non-reactive dish. Combine remaining ingredients and pour over tempeh. Turn to coat both sides. Cover and refrigerate overnight or at least 2 hours, turning halfway through to thoroughly marinate both sides.
Grill over medium heat, turning to brown both sides, about 10 minutes total.

Tomato, Basil and Millet Salad

Dairy-Free, Vegan

Black-eyed peas mix with cherry tomatoes, fresh basil, green onions and red leaf lettuce in this colorful, flavor-filled salad. Experiment with different whole grains; we used millet but barley or quinoa work equally well.

Serves 6
· 1 cup millet, rinsed and thoroughly drained
· 2 cups vegetable broth
· 1 can (15 oz) black eyed peas, rinsed and drained
· 1 cup green onions, chopped (1 bunch)
· 1/3 cup fresh basil, thinly sliced
· 1/2 cup olive oil
· 1/4 cup balsamic vinegar
· 1 tsp salt
· 1/2 tsp freshly ground black pepper
· 1 pint basket of cherry tomatoes, halved
· 6 large leaves of green or red leaf lettuce, rinsed and patted dry

Set a large, heavy bottom skillet over high heat. Add the drained millet to the skillet, dry out the millet, and then begin toasting the millet, stirring often. The millet will be done when it turns light brown, emits a toasted aroma and begins dancing around in the bottom of the pan. This process of toasting the millet can take anywhere from 3 to 10 minutes.

Turn off the heat and slowly add the vegetable broth to minimize splattering. Bring the millet to a boil. Cover, decrease the heat to low, and simmer until the liquid is absorbed and the millet is tender, about 20 to 25 minutes. Remove from the heat and let stand, covered for 5 minutes. Transfer the millet to a large bowl and fluff with a fork, set aside to cool.

To assemble the salad, add the black eyed peas, onions and basil to the cooled millet. In a small bowl, whisk together the olive oil, vinegar, salt and pepper. Pour the dressing over the millet mixture and toss to coat. Add the tomatoes; toss to incorporate. Taste and correct the seasonings. Spoon over lettuce leaves and serve.

Sesame Rice Salad

Serves 4
Dressing
· 1 tsp toasted sesame oil
· 1 tsp organic balsamic vinegar
· 1/4 tsp garlic powder
· 11/2 tsp tamari
· 1 tsp pickled ginger, mincedRice
· 2 cups cooked brown rice
· 1/2 cup snow peas, cut into thirds
· 2 TB chopped filberts
· 1 broccoli stem, peeled and sliced

Blend dressing and mix with rice. Add snow peas, nuts, and broccoli.

Grilled Halibut Salad

Mediterranean seasonings spice up the halibut, a firm, mild-flavored fish perfect for grilling. Mild romaine hearts blend with thinly sliced, bitter radicchio for the salad greens, and honey, mustard and lime add a sweet, refreshing zest to the dressing. Warm olive or semolina bread makes a lovely accompaniment to this light dish.

Serves 4

Salad
1 package (12 oz) romaine hearts, washed and torn
1 cup radicchio, thinly sliced
1 cup red bell pepper, chopped Dressing
1/4 cup extra virgin olive oil
1/4 cup fresh lime juice (1–2 limes depending on juiciness)
2 TB mild honey
1/2 tsp dry mustard powder
sea salt, to taste
Cayenne pepper, to taste Fish
2 lbs halibut steak, skin removed
extra virgin olive oil for brushing
mediterranean seafood seasoning (packaged)

Place romaine, radicchio and red pepper in a large serving bowl. Mix the dressing ingredients together and set aside. Prepare halibut by brushing both sides with olive oil and sprinkling with seafood seasoning.
Grill, turning just once until fish is just cooked through. A good rule of thumb is about 10 minutes per inch of fish. When fish is almost done, toss salad with dressing. To serve, arrange large chunks of grilled fish decoratively over salad.

Asian Greens Salad with Ginger Miso Dressing

A hand-crafted dressing of ginger, miso, tahini (sesame paste) and lemon adds a creamy balance to the organic baby spinach, mizuna, red and green Chard and red mustard greens. Tangy daikon radish, sweet carrots and crisp scallions complete this Asian delight.

Serves 2–4

Dressing
2" long piece fresh ginger, coarsely chopped
2 TB white miso
3 TB tahini (sesame paste)
1/2 cup water
3 TB fresh-squeezed lemon juice Salad
5 oz Organic Baby Asian Salad Mix
1 small daikon radish, sliced into 1/8-inch thick rounds
1 organic carrot, cut into 2-inch long slender sticks
2 scallions (white part only), chopped

Blend all dressing ingredients until completely smooth. Consistency should be about the same as cream, not too thick or it will weigh down the tender greens. Strain the dressing through a fine sieve to remove ginger fiber.
Divide greens onto serving plates. Arrange radish and carrot artfully on top, then sprinkle with scallions.
Drizzle one to two tablespoons of dressing on each salad. Avoid using too much dressing. The Asian greens themselves are very flavorful.

Dilled Rice & Lentils

Serves 4–6

2 TB extra virgin olive oil
1 yellow onion, diced
2 cloves garlic, minced or pressed
1 cup green lentils
1 cup basmati rice
5 cups vegetarian chicken-style broth or vegetable broth
1 TB tamari (soy sauce)
1 tsp aged balsamic vinegar
1 TB dried dill weed

Heat olive oil in a large, heavy pot over medium-high heat. Add onion and garlic, then cook until onion is transparent. Stir lentils into the onions. Add broth, increase heat and bring to a boil, then cover, and reduce heat to simmer about 20 minutes. Add rice and continue to simmer, covered, an additional 20 minutes, adding more broth or water, if necessary, until all liquid is absorbed and lentils and rice are tender. Stir tamari, vinegar and dill weed into the lentil rice mixture. Remove from heat and serve.

Salad
· 6–8 oz plain yogurt
· 1 TB tahini (sesame seed paste)
· 4 oz goat milk feta cheese, crumbled
· 1/2 small red onion, finely chopped
· 1 large ripe tomato, seeded & coarsely chopped
· 1/2 large cucumber, halved, seeded and sliced
· sea salt & ground black pepper to taste
· 1 TB fresh mint leaves, minced

Mix yogurt and tahini in a medium bowl until smooth. Stir in feta cheese and red onion, then gently fold in tomato and cucumber. Season to taste. Garnish with mint leaves.

Black Bean Dip with Corn and Basil

Low-Fat, Dairy-Free, Gluten-Free, Vegan

Cumin, corn and basil add flavor to this low fat, high fiber dip. Serve with corn chips or rolled up in hot corn tortillas.

Makes 6 1/4-cup servings


· 1 cup frozen corn kernels
· 1 tsp extra virgin olive oil
· 11/2 cups cooked black beans, drained
· 2 to 4 TB salsa
· 2 TB water or enough for blending
· 1 TB lime juice
· Few drops red chili pepper sauce (like Tabasco)
· 1/4 to 1/2 tsp ground cumin
· Sea salt
· 2 TB slivered fresh basil leaves, packed
· 1/4 cup diced red pepper for garnish

Saute corn in olive oil for 5 minutes, stirring often, until corn is slightly browned. Remove from heat and set aside.
Purée black beans in a food processor along with salsa, water, lime juice, red chili pepper sauce and cumin, adding only enough water to make the desired consistency. Add salt to taste.
Remove to a bowl and stir in corn and basil. Garnish with red pepper.

Summer Soba Noodles

Serves 4

· 1 - 8.8 oz package soba noodles
· 2 TB sesame oil
· 4 cups julienned red bell pepper
· 4 cups julienned fresh shiitake mushrooms
· 1/4 cup minced ginger
· 2 tsp minced garlic
· 3 cups thinly sliced summer squash
· 3 TB low-sodium tamari
· 11/2 cups vegetable broth
· 2 tsp balsamic vinegar
· 2 cups snow peas
· 1/3 cup minced cilantro
· 2 green onions, thinly sliced

Prepare soba noodles as per package instructions and drain well. When placing noodles into the water, heat sesame oil in a large non-stick skillet over medium high heat. Sauté bell peppers, shiitake mushrooms, ginger and garlic for 3 minutes. Add squash, tamari, broth and vinegar. Sauté 3 minutes. Stir in snow peas, cilantro and green onions, sauté 2-3 minutes until snow peas are bright green. Combine with hot noodles and serve immediately or let cool to serve at room temperature.

Garden Fresh Salsa

· 2 large tomatoes, seeded & coarsely chopped
· 1 or 2 Serrano chile peppers; seeded & chopped
· 1/3 cup chopped green onions
· 2 TB chopped fresh cilantro
· 2 TB lime juice
· 1/4 tsp salt

Combine all ingredients; mix well. Cover and refrigerate until serving time.

Green Guacamole, Oaxaca Style

Avocados have a cultural reputation as an indulgent, rather ostentatious California luxury. They deserve it. Rich and creamy, heady, swoony, and gorgeous, the avocado may well be the glamorous Hollywood starlet of the fruit world. We know they're rather high in fat, but they're also a fabulous source of vitamin E, as well as some A, C and Potassium.

· 4 avocados, mashed
· juice of one lime
· 3 garlic cloves, freshly pressed
· 5–6 green onions, thinly sliced
· 1 cup cilantro, cleaned and chopped
· 1–2 seedless jalapeños, diced

Tzatziki Yogurt Cucumber Dip

Vegetarian
Makes about 2 cups

Serve this cool and creamy dip with toasted pita triangles, on steamed vegetables or as a sauce alongside grilled kabobs.

· 1 large cucumber
· 1 tsp sea salt
· 14 oz Greek style yogurt
· 2 garlic cloves, finely minced
· 1 TB chopped fresh dill (or fresh mint)
· 2 TB extra virgin olive oil
· 1 tsp white wine vinegar
· pinch of fresh ground white pepper

Peel cucumber and cut in half lengthwise. With a small spoon, scrape out seeds. Grate cucumber into a medium bowl. Sprinkle with salt and refrigerate. After 15 minutes, drain off any excess water then stir in remaining ingredients. Refrigerate for several hours so flavors blend. Season with additional salt and pepper if desired.

Nutrition Info
Per Serving (159g-wt.): 120 calories (60 from fat), 7g total fat, 2g saturated fat, 6g protein, 10g total carbohydrate (0g dietary fiber, 8g sugar), 5mg cholesterol, 660mg sodium

Simply Delicious Hummus

Dairy-Free, Vegan

This homemade Mediterranean hummus makes an absolutely delicious dip, perfect for entertaining or a healthful snack. Pair with slices of lightly toasted pita bread, feta cheese, stuffed grape leaves and a selection of olives (Catalane, green and black Cerignolas, Kalamata, French Pitted Black Oil-Cured Olives, and Greek Olive Mix) for a traditional Greek plate. Cannellini or Great Northern beans can be substituted for the chickpeas. Use your choice of canned or cooked dry beans.

Serves 5
· 2 large garlic cloves
· 11/2 cups (cooked) garbanzo beans, drained and rinsed
· 2 TB tahini (sesame paste)
· 1/4 cup water
· 3 TB lemon juice
· 1 tsp reduced-sodium soy sauce
· 1/2 tsp ground cumin
· 1/4 tsp ground coriander
· cayenne, to taste
· 2 TB minced parsley
· lemon wedges and a selection of olives, to garnish

Ingredient Options: add minced chipotle peppers (canned), sliced pimientos and cilantro. Add toasted pine nuts. Instead of garbanzo beans, use white kidney beans (cannellini) and season with thyme; serve with crisp lightly steamed vegetables.

Process garlic in food processor. Add garbanzos, tahini, water, lemon juice, soy sauce, cumin, coriander and a pinch of cayenne (you may add more later to increase the heat), and process till it becomes creamy, dense and smooth. Refrigerate. Before serving, let hummus warm to room temperature. Mix in the parsley. Serve with lemon wedges and olives.

Nutrition Info
Per Serving (103g-wt.): 130 calories (35 from fat), 4g total fat, 0.5g saturated fat, 5g protein, 19g total carbohydrate (4g dietary fiber, 0g sugar), 0mg cholesterol, 260mg sodium