3 tbsp. sesame oil
3 tbsp. rice vinegar
1 tbsp. sugar
1/2 tsp. asian garlic chile sauce (or sambal oelek)
1 tbsp. grated ginger
1 jalapeno pepper
Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.
Toss the daikon and carrots with the dressing and season with salt. Top with remaining sesame seeds.
Peel beets and shallot, shred in food processor. Toss with dressing.
1/3 cup peanut oil
3 tbsp. sesame oil
1/2 cup orange juice
1-2 garlic cloves
2 tbsp. soy sauce
1/2 tsp. crushed pepper
2 tbsp. rice or cider vinegar
1 cup chopped pineapple
Stir in:
scallions
red pepper
peanuts
sesame seeds
Noodles and vegetables
8 ounces buckwheat noodles
A mixture of raw vegetables of your choice (such as carrots, cucumbers, radishes or daikon; see Note for more suggestions)
Sauce
2 to 3 tbsp miso
2″piece ginger, finely grated
2 tsp granulated sugar
1/8 tsp ground cayenne, or to taste
2 tbsp mirin
1 tbsp soy sauce
2 tbsp lime juice
Cook the noodles in well-salted water until tender but firm for the time recommended on your package of noodles. Meanwhile, grate, julienne or thinly slice vegetables of your choice. Drain noodles and run cold water over them to cool. Drain again, shaking out excess water.
Make the dressing by whisking the smaller amount of miso plus the remaining sauce ingredients in a bowl. Taste and adjust to make sweeter (with more sugar) or more intense and salty (with the last tablespoon of miso) if desired.
Cook pasta according to package directions. Drain, rinse with cold water, and add to a large bowl. Set aside.
Add pine nuts to a small skillet over low heat. Toast slowly over the course of 8-10 minutes, tossing regularly. Remove from the skillet and set aside.
In a large skillet, heat olive oil and garlic over low heat so that the garlic slowly infuses the oil. When the oil starts to cause the garlic to sizzle, stir around so the garlic doesn’t get too brown. When garlic starts to turn golden, add salt and pepper, stir, and set aside for 5 minutes.
After 5 minutes, pour the oil mixture (scraping the salt, pepper, and garlic) all over the bowtie pasta. Toss to combine and set aside.
Set the same skillet (without cleaning it) over medium-high heat. Add the kale and cook for 5 minutes, or until partly wilted.
Add kale and pine nuts to the pasta and toss it all together. Check to make sure it’s no longer warm, then add Parmesan shavings and toss. Taste for seasonings and add more salt and pepper if needed.
Chill for at least 2 hours before serving.
(Optional: May add 2-3 tablespoons balsamic vinegar if desired.)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon poppy seeds
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
approximately 1/4 cup olive oil, divided into multiple uses
3/4 cup tempeh, diced in small cubes
1 1/2 cups pre-cooked brown rice
3 1/2 to 4 cups diced vegetable medley (red cabbage, green cabbage, broccoli, carrots, radishes, jicama, green bell peppers, celery)
1 tsp. ground ginger
1 tsp. cumin
generous sprinkling of salt and pepper, to taste
optional spices and seasonings (curry, garlic, onion powder)
1 orange, halved
Orange Balsamic Vinaigrette
juice from half of 1 orange, about 3 tablespoons
2 to 3 tbsp olive oil
1 tbsp. balsamic vinegar, or more to taste
1 tsp. ground ginger, or to taste
1 tsp. ground cumin
pinch salt and pepper, to taste
pinch sugar, optional and to taste
Sautee cubed tempeh in olive oil for a minute and toss into a bowl.
Warm the rice with a drizzle of olive oil and toss that into the bowl.
Sautee and season the veggies and toss them into the bowl.
Slice the oranges and toss them into the bowl.
Whisk up the marinade with orange juice, balsamic, and seasonings.
Pour it over everything that’s in the bowl and toss.
Peanut dressing
3 tablespoons Asian fish sauce
3 tablespoons rice vinegar
9 tablespoons lime juice
3 tablespoons soy sauce
1 one-and-a-half inch chunk ginger, peeled and sliced
6 tablespoons natural unsalted peanut butter
1 tablespoon toasted sesame oil
Pinch of cayenne