Sweet Asian Salad

Yummy recipe from Vegan Richa. See blog post here.

Heather’s Bitter & Sweet Asian Salad. Vegan Glutenfree Recipe

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This salad is amazingly easy to throw together and keeps well for a couple of days in the fridge, serves well hot, cold or at room temp – making it the ideal candidate for a potluck or cocktail party.
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The quinoa can easily be swapped for rice, the edamame for green peas and the purple cabbage for green cabbage. Although the purple cabbage makes this dish quite pretty.
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Gluten free, vegan & nut free – this is a dish that certainly pleases a crowd. Even the pickiest of eaters at book club went back for seconds.
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Bitter & Sweet Asian Salad
serves 6-8
you will need:
2 cups cooked quinoa
1/2 cup shelled edamame
1/2 cup diced red pepper
1 medium carrot – peeled into ribbons
1 cup pineapple- cut into bite size pieces
1 1/2 cup(s) shredded purple cabbage
for the dressing
juice of 1 lime
1/4 cup tamari
2 tbsp pure maple syrup
1 tbsp organic rice vinegar
1 tbsp sesame oil
1 tsp ground fresh chili paste
1 tsp of each – black & white sesame seeds
Assembly: 
In a large bowl add quinoa through cabbage – gently tossing to mix well.
In a small bowl, add all ingredients for the dressing and whisk until emulsified.
Add the dressing to the large bowl and gently mix with a rubber spatula until dressing is evenly distributed – garnish with additional sesame seeds if desired.
Serve at room temp, cold or warm – keeps in the fridge for at least 3 days.
 
Enjoy!

Chocolate Covered Bananas

One of my all time favorite summer desserts are chocolate covered frozen bananas. I used the following recipe from Martha Stewart to make a delicious treat for me and my brothers.

Ingredients

  • 8 ounces semisweet chocolate, chopped
  • 6 popsicle sticks or wooden skewers
  • 2 bananas, peeled and cut crosswise into thirds
  • 1/3 cup coarsely chopped salted peanuts

Directions

  1. Place chocolate in a heatproof bowl set over (not in) a pan of gently simmering water. Stir just until melted.
  2. Line a baking sheet with waxed paper. Insert a popsicle stick in one end of each banana piece. Dip banana, one piece at a time, in chocolate, spooning on additional chocolate to cover.
  3. Sprinkle each banana with peanuts, and set on prepared baking sheet. Refrigerate until chocolate is firm, 20 minutes, or up to 3 days.

As I like my frozen, I froze my bananas before dunking them in the chocolate and placed them back in the freezer to set. I also used chopped roasted hazelnuts instead of peanuts. Delicious! What are your favorite summer treats?

Recipe: Old Fashioned Tapioca Pudding

Tapioca pudding is one of my Father’s favorite dessert. Every year we go the the Sussex County Fair and split a dish from a very, very old man who comes every year with his tapioca truck. It is delicious! Thick, creamy, and not too sweet. Perfect!

We missed the fair this year; therefore, missing the tapioca pudding. This was in August. I promised my Father I’d cook him up a batch and it took me until this weekend to actually get around to doing it. Having never made tapioca pudding before and with the high expectations of my Father, I was a bit apprehensive.

It came out delicious! Just as good as the truck at the fair. If you like tapioca, this recipe is perfect! I added a dash of cinnamon on top and a few goji berries. Yum!

Recipe courtesy of Bob’s Red Mill

Classic Old Fashioned Tapioca Pudding

  • 1/3 cup Bob’s Red Mill Small Pearl Tapioca
  • 3/4 cup of water
  • 2 1/4 cup of 2% or whole milk
  • 1/4 tsp. salt
  • 2 eggs, separated
  • 1/2 cup sugar
  • 1/2 tsp. vanilla extract
  1. Soak tapioca in water for 30 minutes in saucepan.
  2. Add milk, salt and lightly beaten egg yolks to tapioca and stir over medium heat until boiling. Simmer uncovered over very low heat for 10-15 minutes. Stir often.
  3. Beat egg whites with sugar until soft peaks form. Fold about 3/4 cup of hot tapioca into egg whites then gently fold mixture back into saucepan. Stir over low heat for about 3 minutes.
  4. Cool for 15 minutes then add the vanilla.
  5. Serve!