Sunday, November 4, 2007
Beet & Apple Salad With Avocado, Red Quinoa & Lentil Medley, Tofu Red & Green Pepper Stirfry
BEET & APPLE SALAD WITH AVOCADO
[Edited to correct seasonings, etc.]
This salad was the star of the meal, I think, and appropriately we almost always have our salad first these days. (Okay, we used to always follow our main course with a salad course, and that's how I still stubbornly have pictured them in this blog, but lately, well, we have switched back to the North American custom. But don't hold me to it!!!! LOL
I took the time to slice three or four small cooked beets (we were making soup with the rest) and marinate them in garlic, a mix of vinegars (I think I used rice vinegar, red wine vinegar, balsamic vinegar, but cider vinegar might have been there instead of the red wine - I winged it!), 1 tsp or a little more of Dijon mustard, and some pepper (I generally use a mix of red, black, green which I grind fresh). Then the rest was simple, as you see. Some lovely greens on each plate, a few sliced onion shreds on top of them, and sliced red apple (sprinkled with a little lemon juice to keep them fresh looking) and then the beets arranged with avocado over it all. The marinade from the beets - a lovely thick red mixture - I spooned over the top. Simple and delicious.
RED QUINOA AND LENTIL MEDLEY
To follow, we had a 'medley' of some leftover plain cooked red quinoa (so pretty) plus some leftover lentils (previously cooked with herbs, onion, celery and carrot in the Tuscan style) and a few extra vegetables that were hanging around the crisper - celery, no doubt, onion, crushed dried chilies, etc. (I forget exactly - it was nearly a week ago). The vegetables cooked first in a little water in a skillet, the lentils and quinoa to follow with, I think, a Tbsp low sodium soysauce and/or a Tbsp Annie's Organic Vegan Worcestershire Sauce. Very pretty, very tasty - and very nutritious too I suppose ;)
And to accompany it -
TOFU AND RED & GREEN PEPPER STIRFRY
But of course we don't 'fry' but steam or water-'sautee' the vegetables. The tofu was marinated in a Tbsp low-sodium soy sauce, minced garlic, minced ginger, minced red chilies, then added to the 'stirfry' at the end, just to heat through. (Tofu doesn't need to be 'cooked'.) Celery, onion, ginger root, garlic, red and green pepper, etc., were the vegetables that day. Maybe mushrooms too - I usually do something with mushrooms whenever I find the excuse - just love them and always have a bag of them in the fridge.