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¼ cup (45 g) currants

2 tablespoons sliced almonds (optional)

1 tablespoon curry powder

½ cup (120 ml) vegan mayonnaise

1 lemon, zested and juiced

2 tablespoons Dijon mustard

1 tablespoon agave nectar

Salt and pepper, to taste

2 pita breads, cut into quarters and toasted

In a steamer basket over 1 inch (2.5 cm) of boiling water, steam the tofu 10 minutes. Remove from the heat and place in a towel-lined bowl to remove excess water. In a large bowl, mix together the tofu, onion, carrot, celery, currants, and almonds. In a small bowl, whisk together the curry powder, mayonnaise, lemon juice, lemon zest, mustard, agave nectar, salt, and pepper for the dressing. Add the dressing to the tofu and salad mixture, and toss well. Chill in the refrigerator 15 to 30 minutes. Serve on toasted pita breads.

Srv: 166 g | Cal: 230 | Fat: 16 g | Sat Fat: 2 g | Col: 0 mg | Carb: 17 g | Fib: 3 g | Pro: 6 g

Wonton Wrappers

MAKES 24 WRAPPERS

2 cups (255 g) all-purpose flour, plus more for dusting

½ teaspoon salt

½ cup (120 ml) warm water

Whisk together the flour and salt in a medium bowl. Slowly stir in the warm water with a fork until the dough turns stiff. Place the dough on a floured surface and knead the until smooth, about 12 minutes. Cover with a clean kitchen towel. Let stand for 20 minutes. Divide the dough in half and roll out to -inch (2 mm) thick, re-flouring the surface as needed to prevent dough from sticking. Cut the dough into 3-inch squares if using for ravioli, and ¼-inch (6 mm) strips for salad toppings; toss to separate pieces. Store unused wrappers in a zip-top plastic bag. They can be refrigerated for 1 day or frozen for up to 2 weeks.

Srv: 1 Wrapper | Cal: 40 | Fat: 0 g | Sat Fat: 0 g | Col: 0 mg | Carb: 8 g | Fib: 0 g;

Deep-Fried Wonton Strips

1 cup (240 ml) grapeseed oil

1 recipe wonton wrappers

Heat the oil to 400° F (200° C) in a large, deep pot. While the oil is heating, cut the wonton wrappers into ¼-inch (6 mm) strips and toss to separate pieces. When the oil is hot, fry the wonton strips about 30 seconds, or until golden. Remove immediately with a wire skimmer, and drain on several layers of paper towels. Allow the wonton strips to cool. Store at room temperature in an airtight container for up to 3 days.

Artichoke Heart Avocado Salad with Garlic “Parmesan” Dressing

I am a big believer that artichokes just make everything taste better. Aside from taste, they are a diuretic that helps to rid your body of excess water and toxins and improves skin luminosity. Add a dash of garlic powder and croutons for one interesting salad. By interesting, I mean, Someone please take the fork out of my hand.

MAKES 4 SERVINGS

2 tablespoons red wine vinegar

⅓ cup (75 ml) olive oil

1½ teaspoons vegan Parmesan cheese

1 teaspoon Dijon mustard

¼ teaspoon garlic powder

Pinch of salt and pepper, to taste

1 (9-ounce/255 g) jar marinated artichoke hearts,

drained, leaves or spikes removed

3 cups (140 g) chopped romaine lettuce

2 Persian cucumbers, thinly sliced (can substitute

with regular cucumbers, peeled)

1 large avocado, cut into slices or chunks

3 green onions, minced

½ cup (40 g) garlic croutons, crushed

In a medium saucepan, prepare the dressing by combining the vinegar, oil, cheese, mustard, garlic powder, salt, and pepper. Cut the artichoke hearts into quarters. In a large bowl, add the lettuce, cucumbers, artichokes, and avocado. Sprinkle with the green onions. Toss with the dressing. Sprinkle with the crouton crumbs.

Srv: 328 g | Cal: 400 | Fat: 35 g | Sat Fat: 5 g | Col: 0 mg | Carb: 18 g | Fib: 4 g | Pro: 4 g

THE SKINNY: PERSIAN CUCUMBERS

VERY SIMILAR TO THE JAPANESE CUCUMBER, PERSIAN CUCUMBERS ARE CRUNCHY WITH FEW SEEDS, AND HAVE A WATERY, FRESH FLAVOR. THEY ARE AWESOME FOR COOKING BECAUSE THEY DON’T NEED TO BE PEELED OR SEEDED WHEN USED IN DISHES (UNLESS NOTED IN THE RECIPE). LOOK FOR ONES THAT ARE FIRM WITH A RICH GREEN COLOR AND NO SOFT SPOTS.

BBQ Seitan Chopped Salad

This salad is a spin-off of one of my favorite