Cold Soba Salad

This recipe was definitely a blog win! I adapted it a bit from this, and I was extremely happy with the result. This salad went together really fast, I usually have these ingredients on hand, and it was very, very healthy and flavorful. There's not a whole lot else to say about this, other than two thumbs up!

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Recipe Improv: Asian Tofu Salad

To recap the Recipe Improv Challenge: I asked 3 friends to name the first non-meat ingredient that came to their minds. The challenge? I have to create a delicious meal using those ingredients. I definitely won this one - this salad was tasty, healthy, incredibly flavorful and packed with protein! (Of course, I am the only judge.) The ingredients I used were avocado, capers, and lemongrass paste.

I got the idea for this salad from a tofu salad that I recently tried, so this was a take off that. It was totally awesome, if I do say so myself. And extremely healthy. I love eating salads, but the problem is that I never feel full afterward. The protein in this salad definitely gets rid of that problem. Give it a try - I think you'll be impressed!!

And now a call for another recipe improv! The first 5 people to list the first VEGAN ingredient that comes to mind will be the winners! (Sorry, but you only win your name mentioned in my blog). So thanks to April and Jess for suggesting these awesome ingredients!

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Falafel-Crusted Tofu and Spinach-Pomegranate Salad

Three words can describe this meal - yummy, easy, and healthy (only two of these words describe the fried version). This tofu and salad would go great with Israeli Cous Cous (check back next week for the recipe) for a wonderful Middle East inspired meal. It also looks pretty fancy, which is good for the cook, because this really didn't take any time to throw together. I used two methods of preparing the tofu - baking and frying. They both have their perks, just depends on what you're into. Obviously, the baked tofu is way healthier, but tasted a little dry (but I bet a tzatziki sauce would be great!) . They were both easy, so try both and see what you like!

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Quinoa-Stuffed Avocados

This salad actually makes a lot of food. I usually only buy a couple of avocados and stuff those, then eat the rest of that salad from the bowl. If you've never had quinoa (keen-wah), you should definitely make it a staple in your diet. It has super high protein for a grain, and is very low fat. Some people call it the super food. You can get it in any health food store, and most grocery stores carry it, possibly near they organic flour/grain section.

Quinoa-Stuffed Avocados

To make the quinoa:
Measure about 1 cup dry quinoa and add to about 2 cups boiling water. I actually don't measure this, but you should make sure the quinoa is completely submerged. Once the water is boiling, reduce heat to low and cover for 10-20 minutes. After 10 minutes, give it a stir. If its still liquidy, put the cover back on and give it some more time. If the water is gone and it has a cous-cous consistency, taste it to make sure its cooked. If it still tastes hard or chewy, stir in some more water and cover (keep on low heat).

for the salad:
1 can chickpeas, drained and rinsed
2 cups cooked quinoa
1/2 red onion, diced
1 cucumber, diced
1 cup crumbled feta cheese
1/3 cup fresh parsley, minced
1/3 cup fresh mint, minced

1. combine everything in a large bowl and toss.

for the dressing
4 tbsp lemon juice
1 tbsp olive oil
3 garlic cloves, minced very well. you could also grate them
2 tbsp dijon mustard (i like stone ground).

2. Whisk ingredients together in a small bowl. Pour over quinoa salad and add salt and pepper to taste.

3. You probably have more salad than will fit in a couple of avocados, unless you are about to throw a dinner party. One rule of thumb about avocados is that once they're peeled, you pretty much have to eat them right away, so don't cut more than you will eat.

Once you have figured out which avocados you are going to use (they should be kind of squishy when you give them a light squeeze), you need to half them. I take a knife and cut from top to bottom all around the pit. Carefully take the two halves of the 'cado apart. One half will have the pit - take it out and toss it. Use a spoon to scoop out a little more of the meat so you have more room to add the salad.

4. Spoon the salad into the 'cado half. I added a little bit of greens to the side to eat with the pieces of the avocado that were scooped out, and i drizzled some balsamic vinegar over it.

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