Appetite for Reduction_ 125 Fast and Filling Low-Fat Vegan Recipes - Isa Chandra Moskowitz [14]
1 (16-ounce) can chickpeas, drained and rinsed
2 tablespoons capers
½ pound small whole red potatoes
½ pound green beans, stems removed
½ small red onion, cut into thin strips
⅓ cup Nicoise olives (kalamata olives work, too)
8 cups chopped red leaf lettuce
1 cup cherry tomatoes (orange ones if you can get them)
Fresh parsley and chopped chives, for garnish
About ¾ cup Green Goddess Garlic Dressing (recipe follows)
Prepare your steamer for the potatoes. Once it’s ready, steam the potatoes for 10 to 15 minutes; they should be pierced easily with a fork. Meanwhile, prepare an ice bath by filling a mixing bowl halfway with ice water. Add the green beans to the steamer and steam for 2 more minutes, until the beans are bright green.
Transfer the potatoes and green beans to the ice bath immediately. Let them cool while you prepare everything else.
Place the chickpeas in a mixing bowl and use a small potato masher or a fork to mash them. There should be no whole chickpeas left, but they shouldn’t be completely smooth like hummus, either; you want some texture. Add the capers and 2 tablespoons of the dressing. Mix well and set aside.
To assemble, place the lettuce in wide bowls. In a Salade Nicoise, usually all the components are kept together, instead of tossed. Place a handful each of potatoes and green beans in piles on the lettuce, along with a wedge of sliced onion and a handful of tomatoes. Place a scoop of the chickpea mixture in the center and top with the olives. Garnish with fresh herbs and serve with the dressing on the side.
Green Goddess Garlie Dressing
SERVES 6 (3 TABLESPOONS EACH) • ACTIVE TIME: 15 MINUTES • TOTAL TIME: 15 MINUTES
PER SERVING
(ABOUT 3
TABLESPOONS):
Calories: 45
Calories from fat: 25
Total fat: 3 g
Saturated fat: 0 g
Trans fat: 0 g
Total carb: 4 g
Fiber: 1 g
Sugars: 0 g
Protein: 2 g
Cholesterol: 0 mg
Sodium: 320 mg
Vitamin A: 10%
Vitamin C: 20%
Calcium: 2%
Iron: 4%
This is the stuff! I don’t use the word mouthwatering lightly, but the moment this dressing touches my tongue it just permeates every taste bud, and perhaps even the very core of my being. Herby, garlicky, tangy, luscious, vibrant ... I’m gonna burn out all my food adjectives if I go on. I love to pour it on grain and bean salads. The tahini makes it a natural player in a Middle Eastern spread, and the miso makes it equally at home with Japanese dishes. But really, with all the flavors going on, it’s kind of everyone’s best friend. Again, use whichever miso you have on hand.
2 to 3 average-size cloves garlic
½ cup fresh chives
½ cup fresh parsley
2 tablespoons tahini
2 tablespoons nutritional yeast
1 tablespoon miso
⅓ cup water
2 tablespoons freshly squeezed lemon juice
½ teaspoon salt
Pulse two cloves of garlic, the chives, and the parsley in a food processor just to chop everything up. Add the remaining ingredients and blend until very smooth. Use a rubber spatula to scrape down the sides a few times. Now you should adjust it to your liking. See if it needs more salt and garlic, and thin the dressing with a tablespoon or two of water, if needed. Note that it will thicken a bit as it’s refrigerated, so if it appears thin, don’t worry!
Transfer to a tightly sealed container and chill until ready to serve.
NOTE
This salad doesn’t call for the entire recipe of the goddess dressing; reserve the rest for sandwiches the next day.
Sanctuary Chef Salad
SERVES 4 • ACTIVE TIME: 30 MINUTES • TOTAL TIME: 1 HOUR (TO ALLOW THINGS TO COOL DOWN)
PER SERVING
(¼ CUP):
Calories: 190
Calories from fat: 60
Total fat: 7 g
Saturated fat: 1 g
Trans fat: 0 g
Total carb: 25 g
Fiber: 9 g
Sugars: 12 g
Protein: 12 g
Cholesterol: 0 mg
Sodium: 930 mg
Vitamin A: 230%
Vitamin C: 140%
Calcium: 20%
Iron: 20%
This is the kind of salad that deserves to be eaten in the biggest bowl you’ve got. Lots of pretty veggies are just