Appetite for Reduction (10 page)

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE)

I
f cool and refreshing is how you like your salads, then this Vietnamese-inspired salad might be your true calling. Silky rice noodles, cool cucumbers, and refreshing mint are spiced up with some chili garlic sauce. I liked it best served with extra lime wedges and extra chili garlic sauce that you can spoon on to your liking. The grilled tofu is simply marinated in a little of the dressing to give it a little something. It’s all sprinkled with a gremolata of peanut, mint, and lime for added flavor and texture. The directions look crazy long just because there are a few things going on, but it’s not complicated.

To make the dressing, mix all its ingredients together and stir vigorously. Set aside.

Slice the tofu into eight equal pieces widthwise, then slice those rectangles corner to corner to form long triangles. Place in a single layer on a large plate and pour 6 tablespoons of the dressing over the slices. Also drizzle with 2 teaspoons of soy sauce. Let marinate, flipping occasionally, while you prepare everything else.

Cook the rice noodles according to the package directions. Usually they say to boil water, turn off the heat, and soak the noodles for about 8 minutes.

Once cooked, drain in a colander and run the noodles under cold water for about a minute until they are fully cooled. Set aside to drain while you finish prepping everything.

Mix all of the vegetables and the mint leaves into the noodles. Just use your hands—it’s messy, but the best way I found to incorporate everything. Mix the dressing into the noodles and toss to coat. Refrigerate while you prepare everything else.

Combine the gremolata ingredients in a small bowl.

Now grill the tofu. Preheat a cast-iron grill or skillet over medium-high heat.

Spray the grill with nonstick cooking spray and grill the tofu on each side for about 4 minutes, or until grill marks appear. If using a pan, spray it with cooking spray and cook the tofu for 3 minutes on each side. Add the excess marinade to the noodles.

To serve: Scoop the noodles into six pretty bowls. Wedge two or three tofu pieces on the side of each bowl. Sprinkle with the gremolata and serve with lime wedges and extra chili garlic sauce.

SERVES 4 • ACTIVE TIME: 20 MINUTES • TOTAL TIME: 20 MINUTES

I
nspired by Romesco sauce, the classic Catalan sauce of roasted red peppers and toasted nuts, this salad translation is divine tossed with whole wheat couscous and crisp, tart pears. Baby spinach adds some green and completes the scene. Toast the almonds for the dressing and the salad at the same time.

⅓ cup slivered almonds
2 cup cooked whole wheat couscous, cooled
4 cups baby spinach
1 thinly sliced Anjou pear (or any ripe pear)
1 recipe
Romesco Dressing
(recipe follows)

First toast the almonds. Preheat a small, heavy-bottomed pan over medium heat. Toss in the almonds and toast them, stirring often, for about 5 minutes. They should be varying shades of toasty brown and smell nutty and delicious.

In a large mixing bowl, toss together the couscous, spinach, and pears. Add the dressing and toss to coat. Divide among four plates and top with the toasted almonds.

SERVES 4 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 10 MINUTES

Y
ou can’t really go wrong with toasted almonds. I love the backdrop the almonds give this dressing; you can really taste them with every luscious bite.

Pulse the almonds and shallot in a food processor, just to get them chopped up. Add the remaining ingredients and blend until relatively smooth. Taste for seasoning. Keep refrigerated and chilled in a tightly sealed container until ready to use, for up to 5 days.

SERVES 6 • ACTIVE TIME: 20 MINUTES • TOTAL TIME: 30 MINUTES

F
orget that tired old pasta salad Aunt Gertrude brings to the family reunions—this salad is where it’s at! No mayo required. The Sun-dried Tomato-Walnut Dressing gives up plenty of flavor, beans keep you stuffed, and arugula gives you that trattoria feel. So tell Aunt Gertrude she’s fired, but could she get you some freshly ground black pepper before she leaves? You can use jarred roasted red peppers or one red bell pepper you roast yourself.

8 ounces shell-shaped brown rice pasta
1 (15-ounce) can great northern beans, drained and rinsed
4 cups arugula
1 small red onion, sliced thinly
½ cup chopped roasted red pepper
¼ cup pitted kalamata olives, chopped in half
Salt
Freshly ground black pepper
1 recipe
Sun-dried Tomato-Walnut Dressing
(recipe follows)

First, cook the pasta al dente in salted water according to the package directions. Drain in a colander and rinse with cold water, then place in the fridge to cool completely.

Once the pasta has cooled, toss all the ingredients together in a large mixing bowl. Keep chilled until ready to eat.

SERVES 6 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 20 MINUTES

I
love the zesty flavor of sun-dried tomatoes but don’t love that they are usually packed in lots of oil. This dressing depends on walnuts instead of oil, and loose sun-dried tomatoes that are only packed in, well, air!

¼ cup sun-dried tomatoes (bought in dried form, not packed
in oil)
3 tablespoons walnuts
½ teaspoon fennel seeds
2 tablespoons chopped shallot
¾ cup water
¼ cup balsamic vinegar
1 teaspoons Dijon mustard
¾ teaspoon salt
A few pinches of freshly ground black pepper
½ teaspoon dried marjoram

First, rehydrate the tomatoes. Place them in a bowl and submerge in warm water. Let them soak for about 15 minutes, then drain.

Meanwhile, toast the walnuts. Preheat a small, heavy-bottomed pan over medium heat. Toss in the walnuts and toast them, stirring often, for about 7 minutes. They should be varying shades oftoasty brown, and smell walnutty. Transfer immediately to a food processor.

Pulse the walnuts and fennel seeds to chop finely. Add the remaining ingredients, except for the marjoram, and puree until relatively smooth. Add the marjoram and pulse a few times to get it integrated. Keep the dressing refrigerated in a tightly sealed container for up to 5 days until ready to use.

MAKES 4 SERVINGS • ACTIVE TIME: 15 MINUTES • TOTAL TIME: 15 MINUTES