Black Bean Salad
yields 2 quartsAdapted from Angelica Home Kitchen by Leslie McLeachern
For the Salad:2 c dried black beans, soaked overnight6 c water1 cup celery, cut into 1/8 in. slices1 cup zucchini, cut into 1/8 in. slices1 cup red cabbage, cut into 1/8 in. strips1 cup carrot, cut into 1/8 in. slices2 cups of asparagus cut into pieces For the vinaigrette:1/2 fresh squeezed lime juice, strained1 1/2 T seeded, minced jalapeno pepper2 1/2 T salt2 T minced garlic1 T lime zest1/3 c chopped cilantro3 T olive oilRinse beans thoroughly before placing in pot with 6 c of water. Bring to a boil, reduce heat to a simmer and cook until tender 45-90 minutes depending on the length of the soaking. When finished, drain the beans and rinse under cold water.Combine the vegetables in a steamer and steam for 2-3 minutes until crisp-tender. Chill in a bowl of cold water for 1 minute. Drain and set aside.In a large mixing bowl combine the limejuice, jalapeno, salt, garlic, lime zest and cilantro. Whisk in the oil, then stir in the steamed vegetables and black beans.Season with salt and pepper, adding more lime juice or oil to taste.
Lettuce:Two heads of organic romaine lettuce, cut into bite-sized pieces and spin dried.Easy Pine Nut Parmesan:1 cup sunflower seeds1 teaspoon salt Dressing:1 cup olive oil½ cup of water¼ cup lemon juice3T apple cider vinegar2 T light miso2 cloves garlic2 large datesA little minced parsleyWash and dry the romaine lettuce. Tear or cut into bite sized pieces.For the dressing: In a blender combine 1/2 c olive oil, water, lemon juice (or vinegar), light miso, garlic and dates. Blend until creamy. Stir in minced parsley to taste.For ” sunflower parmesan,” pulse the seeds and salt in food processor until crumbles form.
Delicious Cornbreadserves 7
1/4 c agave or honey1 c soy milk1 1/4 c yellow cornmeal or corn flour1 c of oat flour 2 t baking powder1/2 t baking soda1/2 t salt3 T sunflower oil
Preheat Oven to 425 degrees. Beat together soymilk and sweetener. In a separate bowl mix the dry ingredients together. Then combine all ingredients including oil. Mix well. Spread into an oiled 8-inch square pan bake for 20 minutes.