• Choose a category
• All
• Classic-Fiction

1. : CUT THE CROWN OFF THE POMEGRANATE.

2. : SLICE THE RIND IN FOUR PLACES BUT AVOID CUTTING ALL THE WAY THROUGH.

3. : SOAK THE POMEGRANATE IN COLD WATER UPSIDE-DOWN FOR APPROXIMATELY 7 MINUTES.

4. : BREAK APART THE RIND OF THE POMEGRANATE AND REMOVE THE SEEDS FROM THE MEMBRANE. THE SEEDS SHOULD SINK TO THE BOTTOM OF THE BOWL.

5. : USING A SIEVE, REMOVE THE RIND AND MEMBRANES FROM THE BOWL.

6. : DRAIN THE SEEDS. PAT DRY WITH A PAPER TOWEL.

Vegan Antipasto

My own twist on traditional antipasto salad tossed with a balsamic vinaigrette. It’s light and delicious with warm baguette slices.

MAKES 4 SERVINGS

⅓ cup (75 ml) balsamic vinegar

⅓ cup (75 ml) grapeseed oil

1 lemon, zested and juiced

1 clove garlic, minced

1 tablespoon dried oregano

1 teaspoon dried thyme

½ teaspoon red pepper flakes

Salt and pepper, to taste

1 cup (150 g) black olives

1 cup (150 g) green olives

1 (15-ounce/430 g) can artichoke hearts in water,

drained and quartered

1 cup (140 g) julienned roasted red bell pepper

In a small bowl, whisk together the vinegar, oil, lemon zest and juice, garlic, oregano, thyme, and red pepper flakes. Season with salt and pepper and set aside.

In a large bowl, combine the olives, artichoke hearts, and bell pepper. Add the vinegar marinade and gently toss until thoroughly combined. Cover and chill for at least an hour or up to 2 days.

Srv: 242 g | Cal: 430 | Fat: 38 g | Sat Fat: 6 g | Col: 0 mg | Carb: 16 g | Fib: 3 g | Pro: 1 g

Miso Crunch Salad

A simple miso salad always has me at hello. The salad itself is fresh and nutritious, but the dressing is remarkable. On page 136, you will find a recipe for the crunchy wonton strips, which are optional since the eggless versions are only available at traditional Asian markets. If you have an Asian market in your ’hood, they do add some filling texture. (Just don’t overdo it.)

MAKES 6 SERVINGS

2 tablespoons light yellow miso

¼ cup (60 ml) plain soy yogurt

¼ teaspoon soy sauce

1 tablespoon dark brown sugar

1 teaspoon toasted sesame oil

1 tablespoon rice wine vinegar

¾ teaspoon mirin

½ teaspoon grated fresh ginger

1 small garlic clove, minced

½ cup (120 ml) soybean oil

Salt and pepper, to taste

2 cups (145 g) shredded iceberg lettuce

1 cup (90 g) shredded Napa cabbage

1 cup (90 g) shredded red cabbage

2 Persian cucumbers, julienned

1 cup (150 g) shelled and cooked edamame

1 small bunch of cilantro, finely chopped and

large stems removed

3 green onions, thinly sliced, white and pale

green parts only

¼ cup (30 g) sliced almonds, toasted

1 cup (130 g) julienned jicama

1 cup (100 g) julienned snow peas

½ cup (65 g) shredded carrots

2 cups (115 g) Deep Fried Wonton Strips

(see recipe on page 136)

1 ripe avocado, peeled, pitted, and cut into

½-inch (12 mm) cubes

2 tablespoons black sesame seeds, for garnish

In a blender or food processor, combine the miso, yogurt, soy sauce, brown sugar, sesame oil, vinegar, mirin, ginger, garlic, oil, and salt and pepper, and blend until creamy.

In a large bowl, combine the lettuce, cabbage, cucumbers, edamame, cilantro, onions, almonds, jicama, snow peas, and carrots. Pour the dressing on the salad and toss well. Add the wonton strips and avocado. Garnish with the sesame seeds.

Srv: 288 g | Cal: 200 | Fat: 10 g | Sat Fat: 1 g | Col: 0 mg | Carb: 21 g | Fib: 6 g | Pro: 10 g

Curried Tofu Egg-Less Salad

Prior to going vegan, I couldn’t eat my morning eggs without a side of ketchup. The two might as well have been sold as a boxed set in the grocery store. Tofu replaces eggs in this recipe, and the anti-inflammatory properties of curry make it a healthy alternative to processed ketchup. Truly an unconventional meal for lunch or dinner, and a cinch to prepare.

MAKES 6 SERVINGS

1 (14-ounce/400 g) package extra-firm tofu, drained,

and crumbled

½ cup (80 g) diced red onion

1 carrot, grated

1 celery stalk, finely diced