Guacamole Reinvented

ingredient list

Serves 6

• 3 small avocados
• 3 small oranges
• 2 cups radishes, diced
• 1 1/2 cups finely chopped romaine lettuce
• 6 green onions, finely chopped (1 cup)
• 3 Tbs. lime juice
• 1/4 cup chopped cilantro
• 1–2 drops hot sauce, optional

Directions

1. Halve and pit avocados. Score each avocado half 7 times lengthwise and 7 times crosswise to dice. Scoop out with soup spoon, and place avocado dice in large bowl. Reserve avocado shells.

2. Cut peel and pith from oranges with knife, then slice each orange into 4 slices. Cut each orange slice into 6 small triangular pieces. Add to bowl with diced avocado. Add radishes, romaine, green onions, lime juice, cilantro, and hot sauce (if using) to bowl. Season with salt and pepper, if desired, and gently toss to coat.

3. Scoop avocado mixture into avocado shells. Serve immediately.

Chard and Tofu Wontons in Sambal Soy Sauce

Sambal oelek is a very spicy, slightly sour Indonesian hot sauce made from whole ground chiles (with the seeds). This recipe was inspired by the spicy wontons that VT recipe tester Fiona Kennedy enjoyed on a trip to China.

ingredient list

Serves 10

Wontons

• 2 tsp. roasted sesame oil
• 1 medium carrot, finely chopped (1/2 cup)
• 4 cups chopped Swiss chard leaves
• 6 oz. baked soy-seasoned tofu, chopped
• 1 Tbs. low-sodium soy sauce
• 1/8 tsp. ground white pepper
• 1 12-oz. pkg. wonton wrappers
• 3 green onions, chopped, for garnish
• 1/4 cup chopped cilantro, for garnish

Sambal Soy Sauce

• 6 Tbs. Chinese malt vinegar or 2 Tbs. balsamic vinegar plus 1 Tbs. rice vinegar
• 6 Tbs. low-sodium soy sauce
• 2 Tbs. sambal oelek
• 4 tsp. maple syrup
• 2 cloves garlic, minced (2 tsp.)

Directions

1. To make Wontons: Heat oil in skillet over medium-high heat. Add carrot, and stir-fry 3 minutes. Add chard, and cook 5 minutes, or until wilted. Transfer mixture to food processor, and pulse until finely chopped. Add tofu, and pulse until combined. Transfer to bowl, and stir in soy sauce and white pepper.

2. Set 1 wonton wrapper on work surface. Spoon 1 tsp. tofu mixture in center of wrapper. Brush wrapper edges with water, and fold wrapper into triangle around filling. Press edges to seal, and place on lightly floured baking sheet. Repeat with remaining wrappers and filling.

3. Bring large pot of water to a boil. Cook 10 Wontons at a time in boiling water 90 seconds. Remove from pot with slotted spoon, and place in bowl.

4. To make Sambal Soy Sauce: whisk all ingredients together in small bowl. Top Wontons with Sambal Soy Sauce, and garnish with green onions and cilantro.

Mushroom and Red Wine Gravy

Try this sauce with tofu steaks, mashed potatoes, or polenta. If you like a mellower gravy, stir in a few tablespoons of cream at the end.

ingredient list

Makes 2 cups

• 1/2 oz. dried porcini mushrooms
• 2 Tbs. unsalted butter
• 1 Tbs. olive oil
• 10 oz. cremini mushrooms, coarsely chopped
• 1 clove garlic, minced (1 tsp.)
• 2 Tbs. all-purpose flour
• 1 1/2 cups dry red wine, such as Merlot
• 1/2 tsp. minced fresh rosemary

Directions

1. Pour 1 1/2 cups water over porcini in bowl; steep 30 minutes. Strain liquid through coffee filter, reserving liquid and mushrooms separately. Chop porcini.

2. Heat butter and oil in skillet over medium-low heat. Add cremini mushrooms, cover, and cook 20 minutes, or until browned. Uncover, add garlic, and cook 30 seconds.

3. Stir flour into mushrooms. Add 1/2 cup wine to pan, and scrape up brown bits. Stir in remaining 1 cup wine, reserved mushroom liquid, and porcini. Simmer 7 minutes, or until sauce has reduced by half. Stir in rosemary.

Caesar Salad

This new take on Caesar salad has no animal products and less fat and fewer calories than the traditional version. Nutritional yeast and ground almonds substitute nicely for the flavor and texture of Parmesan cheese.

ingredient list

6 Servings

CROUTONS

• 3 to 4 slices whole wheat or French bread, trimmed and cubed (about 1 1/2 cups)
• Vegetable oil cooking spray
• 1/2 tsp. dried rosemary
• 1/2 tsp. dried marjoram
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 2 Tbs. blanched and ground almonds
• 3 cloves garlic, minced
• 3 Tbs. Dijon mustard
• 3 Tbs. nutritional yeast flakes
• 2 Tbs. soy sauce
• 3 Tbs. fresh lemon juice
• 1/4 cup water
• 1 Tbs. extra-virgin olive oil (optional)
• 1 large head romaine lettuce, torn into large pieces

Directions

1. Croutons: Preheat oven to 325°. Lightly coat bread slices with vegetable oil cooking spray. In small bowl, mix remaining crouton ingredients. Add bread; toss to coat. Spread in a single layer on baking sheet. Bake until croutons are dry and lightly toasted, 10 to 15 minutes. Remove from oven and set aside.
2. Meanwhile, in food processor or blender, combine almonds, garlic, mustard, yeast flakes, soy sauce, lemon juice, water and oil if desired; process until smooth and well blended.
3. To serve, toss together lettuce and croutons. Add dressing and toss to coat. Serve right away.