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Forbidden Rice and Edamame Salad from Compassionate Cuisine

https://www.chicvegan.com/forbidden-rice-and-edamame-salad-from-compassionate-cuisine/

Catskill Animal Sanctuary wants the world to go vegan. It’s who they are; it’s what they do. It’s why hundreds of rescued farm animals call this place home, and why the Sanctuary opens its gates to thousands of visitors each year. Written with love and authenticity, Compassionate Cuisine tells—through its food—the story of one of the country’s oldest and most respected animal sanctuaries.

Compassionate Cuisine: 125 Plant-Based Recipes from Our Vegan Kitchen

Compassionate Cuisine

In the book, Chef Linda Soper-Kolton and Chef Sara Boan, the Sanctuary’s vegan chefs, bring its culinary program Compassionate Cuisine  to life through an array of recipes intended to inspire and delight. Now, home cooks everywhere can savor and devour the same delicious and compassionate cuisine in their own kitchens.

Find diverse recipes such as:

  • Blueberry Praline French Toast Casserole
  • Breakfast Burritos
  • Deviled Potatoes
  • Buffalo Cauliflower with Blue Cheese Dressing
  • Chipotle Sweet Potato Stew with Lime Cashew Cream
  • Coconut Cream Pie
  • And many more!

Interwoven with the recipes are stories of animal rescues, written by Sanctuary founder and director Kathy Stevens, who gives voice to the voiceless. This book shares the good news about how wonderful—and vital—it is to consider compassion first when we eat.

Forbidden Rice and Edamame Salad

Forbidden Rice and Edamame Salad

Chef Linda: We eat with our eyes first, which is why food should beckon and tempt—and this salad does all of that and more. Legend tells us that black rice was referred to as “forbidden” because it was once eaten exclusively by the emperors of China to enrich health and ensure longevity. Thankfully, we can all enjoy the taste, beauty, and health benefits of black rice today. This heirloom rice is treasured for its delicious roasted, nutty taste and beautiful deep-purple color. The addition of vibrant-green edamame beans and creamy-white cashews add to the visual appeal and complement the nutritional value of the rice. Enjoy this salad as a side dish or as a complete meal—good for a weeknight dinner but also impressive enough for entertaining.

Author:

Linda Soper-Kolton

Ingredients

  • ¾
    cup
    black rice
  • ½
    tsp
    salt
  • ½
    cup
    white or multi-colored quinoa
    rinsed
  • 2
    cups
    frozen shelled edamame
    thawed

Shiitake Crisps

  • ½
    pound
    shiitake mushrooms
  • 3
    Tbsps
    olive oil
  • ½
    tsp
    salt
  • ½
    tsp
    smoked paprika
    optional

Vinaigrette

  • ¼
    cup
    fresh lime juice
    plus more to taste
  • 3
    Tbsps
    mild vinegar
    like rice or apple cider
  • 3
    Tbsps
    tamari or soy sauce
  • 2
    Tbsps
    extra-virgin olive oil
  • 2
    Tbsps
    toasted sesame oil
  • 1
    Tbsp
    maple syrup
  • 2-inch
    piece
    ginger
    peeled and grated, about 1 Tbsp
  • Salt
    to taste

To Assemble

  • ½
    cup
    shelled
    salted pistachios
  • 2
    scallions
    thinly sliced, about ¼ cup

Instructions

  1. Bring 3½ cups water to a boil. Add rice and salt. Reduce heat, cover, and simmer for about 15 minutes. Add quinoa. Stir and cover again. Cook for another 10 to 15 minutes, or until the rice and quinoa are tender. Drain any excess water and set aside. To cool the grains faster, empty them into a very large bowl or onto baking tray and spread out evenly.
  2. While the rice and quinoa are cooking, cook edamame according to package instructions. Drain and set aside to cool. Avoid overcooking edamame or it will result in a dull green color instead of bright green.
  3. To make the shiitake crisps, preheat oven to 375ºLine a baking tray with parchment paper. Remove stems and thinly slice mushroom caps. Place in a mound on the baking tray. Drizzle with the oil. Toss to coat and arrange in a single layer. Sprinkle with salt and paprika. Roast for about 25 minutes, stopping to stir about halfway through cooking time. Mushrooms are done when they are dark brown, almost burnt. Transfer to a paper towel–lined plate to cool. Store in a covered container in the refrigerator.
  4. While rice, quinoa, and mushrooms are cooking, make the vinaigrette by whisking lime juice, vinegar, tamari, olive oil, toasted sesame oil, syrup, and ginger together in a large bowl. Taste and adjust with salt or more lime juice.
  5. Add the cooled rice and quinoa, edamame, pistachios, and scallions to the bowl with the dressing. Toss to combine. Serve immediately, topped with pistachios and shiitake crisps. You can also chill the salad in the refrigerator for about an hour and serve cold.

Forbidden Rice and Edamame Salad from Compassionate Cuisine

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Summer Spinach Salad with Chickpea Olive Crumble

A fully loaded, flavor packed, protein rich summer spinach salad with an umami-packed crisp chickpea hemp seed olive crumble, nutrient dense greens, and creamy, vibrant tahini lemon dressing. A perfect hot weather dinner. (23g protein and 15g fiber per serving, (gluten-free, soy-free, nut-free, high protein)

This is a fantastically hearty summer spinach salad. It has so many textures and flavors, and it has 80 grams of protein for the entire salad. That’s 20 grams of protein per serving. For a salad!

There is protein from the chickpeas, from the hemp seeds, and from the nutritional yeast in the chickpea crumble. There’s also protein from the tahini in the dressing, the non-dairy yogurt (depending on the brand), as well as a little protein from the greens that you use in the salad. You can amp up the protein even more by sprinkling it with some hemp seeds before serving or adding some of my tofu bacon bits, or other high protein toppings.

fork taking a bite of summer spinach salad with chickpea olive crumbles

The salad has this creamy texture from the dressing, the crunch from the fresh veggies, and crispiness from the chickpea crumbles, which we bake until they’re crispy-crunchy. The umami comes from the olives and the sun-dried tomato, and the refreshing, fresh flavor comes from lemon zest, the cucumbers, and any other crunchy veggies and greens. 

It’s just a fabulous combination of flavors and textures. The combination of tahini and yogurt helps mellow tahini’s strong flavor and makes for a rich, creamy dressing.

summer spinach salad in a serving bowl

Why You’ll Love this Summer Spinach Salad

  • incredible combination of flavors and textures! Crunchy veggies, creamy dressing, and savory, crisp chickpea-olive crumble.
  • easy to make in about 30 minutes
  • packed with veggies and protein
  • naturally gluten-free, soy-free, and nut-free
plates of summer spinach salad with chickpea olive

More Dinner Salads

  • Harissa Tofu Salad Bowls
  • Grilled veggie Summer pasta Salad
  • Mango, Chickpea, Zucchini Koshimbir Salad
  • BBQ Chickpea Potato Salad
  • Chickpea Dill Salad

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