Tuesday, September 23, 2014

Baby Potatoes and Artichokes with Lemon and Rosemary


Baby Potatoes and Artichokes
with 
Lemon and Rosemary




The new Vegetarian Times magazine came recently and I actually had time to peruse it!  There is a 4 page article on "Short - order Stews".  In other words, these stews should take you 30 minutes to make.  I don't know about you, but it always takes me longer than recipes suggest in terms of time.  I will say, though, that this Potato/Artichoke dish was pretty easy to make!

The article contains recipes for:

Tuscan Kale and White Bean Stew with Breadcrumb Topping
Baby Potatoes and Artichokes with Lemon and Rosemary
Brussel Sprouts and Carrot Ragout
Smoky Black Bean and Butternut Ragout
Spiced Cauliflower and Chickpea Stew

Here was my thought process.... I love potatoes.  I already have a great recipe for kale and white bean stew cooked in the pressure cooker.  I can only find organic brussel sprouts at the West Side Farmer's Market on Saturdays and I wasn't going this last weekend.  Cauliflower - yuck!  I had just made a huge crock pot full of black beans last week and we were kind of full of beans, if you get my drift.  So, baby potatoes it was.



I had a can of artichoke hearts in my pantry.  I use artichoke hearts in a Greek tofu scramble I make, on vegan BBQ pizza, and occasionally in salads.



This recipe calls for an entire can of artichoke hearts cut in half.  That was easy prep.




I had never fried or sautéed artichoke hearts.  This recipe calls to sauté the artichoke hearts cut side down in olive oil.  I used my dutch oven rather than a fry pan.




 What can go wrong with 4 cups of baby red potatoes!




Here are my artichoke hearts lightly sautéed.  While they were cooking I prepped everything else.  I think that's what makes this recipe fairly easy and fast.  Get the artichoke hearts cooking and then wash and cut the potatoes, slice the kalamata olives, and chop the garlic and rosemary.




Cooking the potatoes was interesting.  This recipe calls for raw potatoes put into a pan with some olive oil.  I was skeptical.  It worked!  I did add some of the vegetable broth a bit earlier than the recipe suggests just to be certain I would have cooked potatoes at the end.





Quartered Kalamata olives, chopped garlic, and fresh rosemary.  The rosemary needs to be fresh.  It was such an amazing addition to this dish.



This is a photo near the end of cooking time with everything added and ready to simmer - potatoes, artichoke hearts, olives, garlic, rosemary, and lemon zest.


Baby Potatoes and Artichoke Hearts
with Lemon and Rosemary

2plus Tbs. Olive oil
1        13.75 can water packed artichoke hearts, rinsed,      
          drained, and halved
4        cups quartered baby potatoes
1/3     cup pitted Kalamata olives, quartered
2plus  cloves garlic, minced (about 2 tsp)
1        tsp chopped fresh rosemary
1        tsp grated lemon zest
1/2     cup or more of vegetable broth


1.  Heat the olive oil in a dutch oven over low heat.  Remember that olive oil is not a high heat oil.  Cook artichoke hearts cut side down for 5 minutes or so.  Do not stir.  They should brown lightly.  Transfer to a plate.

2.  While you are cooking the artichoke hearts, prep the potatoes, olives, garlic, and rosemary.

3.  After removing artichoke hearts from the pan, heat the rest of your olive oil and add potatoes.  Season with salt and pepper.  Stir the potatoes, make sure the heat is on low to medium-low, and cover.  Cook about 5 - 8 minutes.

4.  Add the chopped garlic to the potatoes and cook for another minute.  Stir to incorporate the garlic.

5.  Add about 1/4 cup or more of the vegetable broth and cover again for another few minutes.  Keep checking the "doneness" of your potatoes.

6.  When the potatoes are cooked but not completely soft, add the artichokes, olives, rosemary and lemon zest.  Stir.  Add another 1/2 cup or so of vegetable broth, cover, and simmer for 5 or 6 minutes.  The potatoes should be tender and the liquid reduced to a light gravy.


   
We ate our potato ragout with a huge dinner plate of salad. It was so yummy and delicious.  The rosemary and lemon zest were amazing additions.  This dish was savory, tangy, and salty all at once.  Yum.

 We often make salad the "star" of the meal and have some other cooked vegetable on the side.



Never fear.... we got our protein.  First of all, we don't need nearly as much protein as current culture suggests.  Secondly, we added a vegan tofu burger cooked and cut up like croutons and garbanzo beans.  This salad also had chopped mixed baby lettuce, carrots, cucumber, apple, avocado and red pepper.  I dressed it with olive oil, balsamic vinegar, and salt and pepper.




During the day on Sunday I simmered homemade stock in two huge stock pots.  While I cook I keep a gallon ziploc bag on the counter and I throw all the little bits and pieces of washed things I don't use - onion, celery, pepper, ends of zucchini, leek, tomato, garlic, carrots, etc.  When I have a collection of 2 or 3 gallon bags in the freezer I pull them out and empty them into stock pots with water and add some Italian herbs and salt and pepper.  Bring all of that to a boil and then simmer gently for a few hours.  Strain it and pour into recycled salsa or hummus containers and throw it into the freezer.  You always have stock on hand that way.  Take the strained cooked vegetables out to the compost.  You always have compost building to put into your vegetable and flower garden!  







Saturday, August 23, 2014

Vegan Greek Pasta with a Side of Broccoli



Vegan Greek Pasta
with
a side of Broccoli


How can you go wrong with a plate full of noodles mixed with all sorts of yummy things related somehow to the concept of "Greek"?  Onions, garlic, olive oil, fresh Roma tomatoes, sun dried tomatoes in oil, black Kalamata olives, artichoke hearts, pine nuts, fresh basil, white beans and spinach - maybe we should call this dish "Mediterranean Pasta" or "This is the bomb pasta" or "Really really yummy noodles mixed with deliciousness"?  Whatever, you get my drift.



I started off with a warm sauté pan, some salt and a generous couple dollops of olive oil and  then added chopped onion and garlic.  Since olive oil is not a high heat oil I cooked these things slowly over low heat.  While they cooked I prepared all the other ingredients and got a big pot of water, salt, and a bit of olive oil started towards a boil.  The list is long but it was really pretty easy to do. Ok, I admit it... I listened to one of my teen favorites, Fleetwood Mac , while I cooked.  Cooking to music is fun, especially music you can sing all the lyrics to and freak your daughter out while doing it! And your equally "old" husband can sing along too!


I chopped up a bunch of Roma tomatoes from our garden.





Here's the rest of what I used - lemon juice, quartered artichoke hearts, pine nuts, Kalamata olives, sun dried tomatoes, fresh basil, thyme, oregano, and handfuls of fresh spinach.




I think chopping garlic is a hassle.  I think pressing garlic is a hassle.  I love garlic.  I do garlic even though I think it's a hassle.  Just get over it, sing to Fleetwood Mac, and be with the garlic.  Here's my garlic, chef knife, and this amazing bottle of olive oil I recently bought.



After I had the onions and garlic in salt and oil for a bit I added the chopped Roma toms and let that cook until the tomatoes began to break up.  Then I added the other yumminess and let it cook while the spaghetti noodles boiled.


Another photo of yumminess. So many treats in this pasta "sauce".




I added handfuls of baby spinach I bought from the Farmer's Market this week.  The spinach pretty much disappears in this dish so you can use a lot of it.  I tend to just put it on top of the "sauce" and then cover so it begins to wilt.  It doesn't have to cook long.  You can add another bunch of handfuls after the first bunch wilts into the sauce.  I think this could be any type of "green" like chard, beet greens, or kale.  Kale is a bit more coarse and may take a bit longer to cook than spinach.



Hip Hip hooray for a daughter who is home from College and can snap a photo while I unload the pasta into the pan of sauce.



Ready to eat.....


Vegan "Greek" Pasta

1/2 small onion, chopped
4 - 8 cloves garlic, chopped or pressed
2 - 3 generous tablespoons olive oil
bit of salt
2 - 4 cups chopped fresh tomatoes
1/2 cup sliced or chopped pitted Kalamata olives
1 cup quartered artichoke hearts
1/2 cup or more fresh basil, chopped
1/2 cup chopped oil packed sun dried tomatoes
1 cup white beans
1/4 - 1/2 cup pine nuts
1 tsp oregano
1/2 teaspoon thyme
4 - 8 cups washed spinach leaves
juice of one lemon
salt and pepper to taste

1.  Put a large sauté pan on the stove top and begin to heat it.  Add 2 - 3 generous tablespoons olive oil and a pinch or two of salt.  Add the chopped onion and garlic.  Be as generous as you like with the garlic.  You can use a red onion or a yellow or even fresh spring onion.  Cook over low heat until the onion begins to turn translucent.

You should probably put on the noodle cooking water, as well.

2.  Add the chopped tomatoes.  Stir and cook for another 5 minutes or so while the tomatoes break down a bit.  Don't worry if the pan seems to be full of tomato juice - the pasta will soak it right up.

3.  Stir in the olives, artichoke hearts, fresh basil, sun dried tomatoes, white beans, oregano and thyme.  Cook another 5 minutes or so.

4.  Add the pine nuts, juice from one lemon, and as much of the spinach as fits.  Cover lightly with a lid and allow to cook until spinach begins to wilt.  Stir and add the rest of the spinach. Cover again.  The spinach will cook fast.  

5.  Add the noodles directly into the "sauce" and stir.  Turn the heat off.  Cover and leave on the stove top.  Add salt and pepper to taste.


Then....

Quick Broccoli Saute'

A bunch of washed and trimmed broccoli florets 
 1 - 2 tablespoons canola or coconut oil (must be high heat oil)
2 tablespoons water
salt

1.  Wash and cut the broccoli.

2.  Heat a sauté pan over medium high heat and add the high heat oil.  Watch for sputtering. Tilt the pan and get the oil to cover the bottom of the pan lightly.  Add the broccoli florets and cover.  Cook for 2 minutes over fairly high heat.

3.  Remove lid, add the 2 tablespoons of water mixed with the salt.  I use a 1/4 cup measuring cup.  I add the water to the cup and then a couple pinches of salt.  Cover the pan immediately and cook for 2 more minutes.  This will steam the quick fried broccoli and make it just right salty.

4.  Turn the heat off immediately after the second 2 minutes and eat promptly while it's still hot. 

This is my family's favorite way to eat broccoli.  This broccoli not only makes a great side dish but it is an amazing baked potato topper!



Remember that you can cut the use of oil dramatically in either of these recipes if you are looking to reduce calories.  Oil has a calorie content of about 120 calories per tablespoon.  We need fat in our diets but cutting the use of oils can really help with calorie reduction and remember that oil is a processed food.  In terms of nutrition, it is best to get our fats from whole food sources like nuts, avocado, etc.

Be creative with your pasta dish.  You could add your chopped broccoli into the sauce you are making. If fresh tomatoes aren't available you could easily add a can of chopped tomatoes.  You could use many types of greens including chard, beet greens, dandelion greens, sorrel, or kale.  Green olives could replace black olives.  Chopped almonds could replace pine nuts.  Garbanzo beans could replace white beans.  

This is an easy quick delicious meal... enjoy!

Remember to eat your greens.

Tuesday, August 19, 2014

Refrigerator Pickles



REFRIGERATOR PICKLES

Forgive me, foodies, for I have sinned. It's been 5 months since my last blog post. 

How did it happen?  One day after another I chose to do the many other things in my life that make up a busy working woman with a multitude of interests kind of gal.  Some of the more important things were spending time with my daughter who was home from College this summer, applying to graduate school, gardening, sewing, and spending time with family. (I do admit to spending much too much wasted time checking in with Facebook and this simply needs to change!)

I am an avid reader of the Smitten Kitchen blog http://smittenkitchen.com  I love the delightful fresh blogs and occasionally I can actually make the recipes when they are 100% plant based.  Recently Smitten Kitchen posted a refrigerator pickle recipe that is both ridiculously easy and delicious! 

It is still the season of cucumbers so I highly recommend you run out to the nearest Farmer's Market in your area and pick up 8 - 10 cucumbers and get busy making these yummy pickles.







Refrigerator Pickles
8 - 10 pickling cucumbers
3 tsp coarse kosher salt
1 - 2 Tbsp fresh chopped dill 

OR
1 - 2 Tbsp pickling spice

OR 
a combo of both and 1 or more crushed garlic cloves

1/2 cup white vinegar

1.  Wash the cucumbers and leave the skin on if you have organic cucs.

2.  Slice the cucumbers about 1/8 inch thin.  I do not use a mandolin slicer because I have purchased and given away at least two so obviously I don't like them and am deathly afraid of them!  I just used my knife carefully and if every single little cucumber slice isn't perfect, oh well.

3.  Put the cucumbers in a large jar.
                                                   
                                                   



 4.  Add the chopped dill or other pickling spices, the salt, and the vinegar.





5.  Close the jar and shake vigorously!  It will look like there is not nearly enough liquid for how many cucumbers are in the jar.  Trust.

6.  Put the jar in the fridge.  I try to shake the jar at least two more times before diving in.  I also try to leave the pickles in the fridge overnight but the original recipe says they are done in about 2 hours.





Here's a bit of a disorienting view from the top.  You can see the dill and pickling spices on top of the cucumbers.


Pre-refrigeration view.  Everything is nicely shaken and ready to marinate and pickle in the fridge.









In the last two days I have had the refrigerator cucumbers alone in a bowl, on a big green salad, and piled on my veggie burger lunch.


This was yesterday's lunch.  A vegan griller patty on a "one" bun which is a very thin whole wheat bun.  I piled romaine, garden toms, Annie's spread, avocado, and refrigerator pickles on the burger.  It was a mess.  I had an amazing sliced peach on the side.  Delicious!

Nice to be back blogging.  Remember to eat your greens!

Monday, March 17, 2014

Norah's Lemon Lemon Cookies

Norah's Lemon Lemon Cookies
A delightful burst of lemon sunshine 


I received Isa Chandra Moskowitz's new cookbook, Isa Does It, for Christmas this year.  Everything I have made from this vegan cookbook has been pretty spectacular.  I have now made the "Norah's lemon lemon" cookies about a half dozen times.



For the past two years during Valentine's week I have made cookies for all my yoga classes. My students raved about these lemony dream cookies. They are made with coconut oil and lots of lemon rind.  The coconut oil, sugar, and flour combine to make a dense shortbread like cookie.  Top them with the ultra lemony frosting drizzle and I bet you can't eat just one!

Here's the recipe.  

Norah's Lemon Lemon Cookies
from "Isa Does It"
page 283
(buy this cookbook now!)

For the cookies:
1/2 cup unrefined coconut oil, melted
3/4 cup granulated sugar
3 tablespoons almond milk
2 tablespoons finely grated lemon zest
(I used the zest from 3 lemons)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon organic cornstarch
1/2 teaspoon baking powder
1/2 teaspoon salt

For the glaze:
2 cups confectioners' sugar
3 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
1 tablespoon refined coconut oil, melted

1.  Preheat the oven to 350 degrees and prepare two baking sheets.

2.  In a large bowl, use a fork to beat together the coconut oil and sugar - about a minute.  Add the almond milk, lemon zest, and vanilla, and beat another minute or so until it resembles applesauce.

3.  Add about half the flour, as well as the cornstarch, baking powder, and salt.  Mix well.  Add the remaining flour and mix until a soft dough forms.

4.  Scoop the dough onto the baking sheets in rounded spoonfuls.  Flatten the tops gently with your fingers. I also pressed a fork into the cookies so there were grooves to catch the yummy lemon glaze.

5.  Bake for 10 - 12 minutes, until the bottoms are golden brown. In my first couple batches I cooked too long because the tops remain fairly white. I let the tops brown a bit and the cookie was really too dense for my liking. You really need to check the bottoms of the cookie - light brown is good while the top remains pretty white.

6. Let cool on the sheets for a few minutes or so, then transfer to cookie racks to let cool all the way.

7.  For the glaze, place the confectioner's sugar in a bowl.  Sift it if it is really clumpy.  Add the lemon juice, vanilla, and coconut oil and stir vigorously until a thick and smooth but pourable icing forms. 
Note:  I think 2 cups is too much for one batch.  I used less this last time and had none left over. Play with it for consistency and taste.

8.  While the cookies are on the racks, spoon the glaze over each one, letting it drip down the sides. This will make your counters very sticky unless you put down parchment paper first.  You can also sprinkle with lemon zest. Let the glaze set for 10 - 20 minutes (yeah, right.)



This is the coconut oil and sugar beaten together.


Added the almond milk, vanilla, and a bunch of lemon zest.
Listen, if you don't own a "zester", go to the store and buy one. It's a must have in the kitchen!


All beaten together and ready for the flour and baking powder, etc.



Nothing to do with the cookies, except maybe you'll serve these cookies while playing this game at your next Games Night Party.  This game is super raunchy and absolutely hilarious.  We just played it for the first time the other night and laughed our heads off. Your cheeks and jaw will hurt the next day from laughing and grimacing!(and maybe from chewing too many cookies)



 You can see the lemon glaze in this photo.
These are super duper yummy treats!

Be well, everyone!

Thursday, March 6, 2014

Monday Evening Supper

Monday Evening Supper



Baked Yam, Red and White Quinoa, Adzuki Beans, Garlic Cashew Sauce, Stir Fried Vegetables,
and Kimchi



Eating a plant based diet doesn't have to be really difficult.  I sometimes cook very complex and involved meals but usually we eat large quantities of simple foods.  Much of the food we eat is prepared ahead of time, on the weekend when I have more time, and then re-heated with additions made for a meal.

On Monday we ate the adzuki beans and quinoa I had cooked on Sunday.  We drizzled those beans and quinoa  (please be aware that quinoa is a complete protein - one of the best in the vegetarian/vegan world) with a garlic cashew dressing/sauce.  I had lots of red peppers, carrots, broccoli and kale (from our garden!) in the fridge so I sauteed those up with garlic, ginger, and shallots.  We added a baked yam and some prepared kimchi that I buy from the Farmer's Market. (Kimchi is great for your digestive health because it is fermented and full of probiotics) Huge plant based meal full of protein, carbohydrate, some good fat, tons of vitamins and minerals and full of phytonutrients (just look at the color on that plate and think HEALTH!)



Many people won't cook vegetables because they have to actually chop them up.  It cracks me up how many washed and cut up vegetables you can buy packaged in the grocery store.  I always wonder about how long they've been there, who cut them, how clean the surfaces were... can't help myself. Really easy to wash and chop your own vegetables.  A benefit of chopping vegetables is that it can be a mindful practice of concentration and breath.

These are the greens from my garden - about three kinds of kale and some collards.

So here's what I did for the vegetable saute':

1 hunk of ginger, peeled and minced into little tiny pieces
4 cloves garlic, minced up small
2 shallots, sliced and chopped up small
1 tablespoon coconut oil
1 red bell pepper, cut into matchsticks
3 or 4 carrots, cut into matchsticks
4 - 6 cups kale and some other greens from the garden, rinsed and chopped into small pieces
2 or 3 handfuls of broccoli, rinsed and trimmed

1.  Take out big cast iron skillet and pre-heat it, then add one heaping tablespoon coconut oil
2.  Add the shallot, ginger, and garlic and stir until translucent - maybe 3 or 4 minutes
3.  Add the matchstick carrots and cook another minute or so
4.  Add the red bell pepper and cook another minute or so
5.  Add the kale and stir in to the mix and cook another couple minutes
6.  Add broccoli last and cook until tender, stirring often

You can, of course, substitute any vegetable.  Do try to add some cruciferous stuff if possible, though.  Kale, cabbage, brussel sprouts, broccoli, etc.




(oh, wait, that isn't cashew garlic dream sauce, that's Harry who is the same color!)


The cashew garlic dressing/sauce is called "Garlic Dream Sauce" and is, once again, from one of my new favorite cookbooks  ---- The Ayurvedic Vegan Kitchen by Talya Lutzker (our local Santa Cruz Ayurveda cooking specialist)

Garlic Dream Sauce

1 cup raw cashews
1 1/2 cups very cold water
1 tablespoon miso
2 tablespoons hot water
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/2 teaspoon coriander
1/4 teaspoon black pepper
1 teaspoon dried dill weed
1 1/2 tablespoons minced garlic

Put the cashews and the cold water in the blender.  Process on high speed for 3 minutes or until smooth and consistency of heavy cream, stopping occasionally to scrape down the blender jar.  Set aside.

Combine the miso with the hot water in a medium bowl until the miso has dissolved.  Stir in the lemon juice, salt, coriander, pepper, and dill.  Add the cashew cream and garlic and mix well.

(I put the dissolved miso and other ingredients right into the blender with the cashew cream and gave it a 20 or 30 second blend.)

The garlic dream sauce will thicken a bit if you refrigerate it.

It is a light delicious dressing or sauce for grain and beans.


Look at the color of the sunset we saw the other evening after the storm while out walking the cliffs.  It must be related to yams!  Nature is great.




And, finally, the baked yam.  Easy peasy.  Wash and scrub the yam.  Poke it with a fork a few times.  Put it in the oven and bake it at 350 or 400 degrees for 30 - 40 minutes.  Check it every now and then so it doesn't get too mushy.

May I sing the praises of the health benefits of sweet potato/yam? These wonderful little packets of color and flavor are full of fiber, low in fat, a good source of protein, high in potassium and manganese, full of vitamin C and a great way to get tons of beta-carotene/Vitamin A.  

Recent research has shown that sweet potatoes/yams should be eaten with some amount of fat in order to increase the beta carotene benefits.  In other words, if you add fat like the cashew cream, some olive oil, or even avocado, it will significantly increase the uptake of Vitamin A into your system.

Despite the fact that yams are very high in carbohydrate content, they are low on the glycemic index and some studies have shown that sweet potatoes can help stabilize blood sugar levels and increase insulin resistance.

Perhaps we should be eating more yams and sweet potatoes?

Be well!

Monday, February 24, 2014

Chopped Salad




CHOPPED SALAD

I woke up last week, made my coffee, and opened the computer. I read somewhere online, perhaps on a blog I follow, that someone had made a chopped salad that week. Memories of a trip to Maui came up for me.  We had eaten in a pizza place that had the best chopped salad.  Romaine and vegetables chopped into 1/2 inch bits or so.  I think this particular salad had chopped hunks of cheddar cheese in it - I was still eating dairy at the time.  I decided to attempt a vegan chopped salad. Could I make something as delicious without dairy?  Yep.  I could.


I assembled a bunch of different things on my counter in preparation for chopping -  walnuts, cucumber, olives, apple, watermelon radish, carrots, orange and red bell pepper.


Garbanzo beans are the perfect size for a chopped salad and I just happened to have some that I had sprouted that week.  Sprouting beans is easy.  Soak them for 6 hours or so, rinse, and then put into a sprouting pan or even a colander with a plate underneath it and a towel to cover.  Rinse the beans a couple times a day and in about 2 days you have sprouted beans.  Sprouting creates a "live" food and supposedly "ups" the nutritional quality of the food.  The beans are a bit crunchy and great to add to salads or stir fry.  I think they are easier to digest when sprouted.

These sprouted garbanzo beans were a fabulous addition to the chopped salad and upped the ante for protein and fiber!



I had sprouted broccoli seed too.  I buy my sprouting seeds online at Mumm's Sprouting.  The link is: http://sprouting.com
You can visit their web site for lots of information on the how's and why's of sprouting.  If you are local to Santa Cruz you can also buy an amazing array of sprouts at the local Farmer's Market.  Sprouts are super nutritious and can be added to salads, sandwiches, wraps, topping a stir fry or soup, and you can juice them or add them to smoothies.

The broccoli sprouts added a slightly spicy taste to the chopped salad I made.


Talk about beautiful... have you ever cut into a watermelon radish?  They are stunning!  I sliced and chopped these into the salad for a bit of peppery flavor. Radishes are part of the Brassicaceae family, think cruciferous.  These are really important vegetables for us to eat.  Radishes contain a wide range of vitamins and minerals and have both anti-fungal and anti-bacterial properties. They are have a high water content and are full of fiber, potassium, Vitamin C, folate, and a host of other minerals. And these happen to be so pretty!


Here are the chopped vegetables/fruit in our salad before I added the 2 heads of chopped lettuce.  


The salad before it was dressed.  This was a huge salad.  We  dressed half of it and put half in an air tight container in the fridge for the next day.  


I added chopped avocado after I separated the salad into what we were eating and what we were saving.  Avocado will turn brown if it is cut and refrigerated.  I found, though, that everything else, even the chopped apple, saved very nicely for the next day.  

I dressed the salad very simply.  I poured flax oil ( 2 - 3 tablespoons ) and red wine vinegar (3 - 4 tablespoons) onto the salad and added salt and pepper.  Tossed that baby up and that was all it needed.  There were so many amazing tastes in this salad - some bitter, sweet, salty, savory.  Each bite was a bit different because there was so much in this salad.  You can be creative and add whatever you love.  Some ideas:
chopped pressed tofu
snap peas
fresh peas
chopped cabbage (purple or green or Napa)
chopped kale
celery
cherry toms
almonds
sunflower seeds
hemp seeds
edamame
cooked quinoa



We ate the salad for lunch with Potage St. Germaine (green pea soup) on Saturday and then for lunch on Sunday with Avocado/Tempeh bacon sandwiches on Ezekiel bread with local sauerkraut and pea sprouts.

This is a salad full of goodness and wonder.  You have to chew and chew which is good for your digestion and slows you down.  Patience when eating is a good thing.