Zesty Sunflower Seed Dip/Dressing

 

I'm a person that usually gravitates toward creamy dressings for salads.  While I don't think I'll ever become a full-time vegan, there are days that I just want to avoid meat or dairy products.  I have been playing with this particular recipe for the past couple of weeks, tweaking it here and there until finally nailing down a version I'm happy with.  I initially found the first version I'd made to be too tart (I thought I'd put a little too much lemon juice) so I put it in the fridge and started over with a new batch.  Upon tasting it again later, I found that it wasn't so bad after all.  In fact, the more I tasted it the more I liked it.  It was great for dipping veggies but still a little too thick to pour over a salad (easily fixed with a bit more liquid to produce a creamy, dairy-free dressing).  If you give this recipe a try feel free to tweak it to suit your taste buds.  Ancho chile powder adds some kick; occasionally I will also add a couple of splashes of Tabasco chipotle sauce for a bit more heat.  Recipe follows next...

Meatless Mondays: Cannellini Bean Salad With Lemon-Thyme Dressing

 

As I make an effort to adopt 'cleaner' eating habits I'm really trying to stay faithful to Meatless Mondays.   So far so good:  I've lost about seven pounds over the past four weeks.  Needless to say I'm very happy and pleasantly surprised!  Today I was in the mood for something quick, easy and fitting for the warmer weather we're experiencing.  This is my variation of a simple cannellini bean salad with roasted red bell pepper and a zesty lemon-thyme dressing.  The leftovers ought to taste even better for lunch tomorrow.  Recipe follows after the jump...

Quick Bites: Quinoa Tabouli

Needing a quick, light veggie dish that I could throw together after a long workday, I made this easy tabouli recipe using quinoa instead of bulghur.   Refreshing and full of flavor, this gluten-free version tastes even better the following day.  I didn't use quite as much parsley as most recipes call for, but that's just my personal preference.

Quinoa Tabouli
1 cup quinoa
2 cups vegetable stock
1 cup cucumber, seeded and diced
1 cup tomato, seeded and diced (about 2 small or 1 ½ medium)
½ large red onion, diced (about ½ cup)
½ cup fresh mint, chopped
1 cup fresh parsley, chopped
½ teaspoon salt
½ cup diced roasted red pepper (optional)
1 jalapeno, seeded and diced (optional)

3 tbsp freshly squeezed lemon juice
3 tbsp extra virgin olive oil

In a large heavy saucepan, combine 1 cup of quinoa with 2 cups of vegetable stock.  I like to "toast" my quinoa first by adding it to a medium-hot pan with about a tablespoon of extra virgin olive oil.  Stir the quinoa to coat in the olive oil and cook just until light brown before adding the veggie stock.  Bring quinoa/stock to a boil.  Reduce heat and simmer for 15 minutes (or until quinoa has fluffed up and all the stock has been absorbed).  Set aside (while the quinoa cooks, dice the veggies and chop your herbs).

In a large bowl, add the cooked quinoa and stir in the veggies and herbs.  In a separate bowl, whisk together the lemon juice and extra virgin olive oil.  Pour dressing over quinoa/veggie/herb mixture and stir to combine.  Taste and adjust for seasoning before serving.   I prefer to allow the tabouli to chill in the fridge overnight before serving the next day.