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How To make Carole's Pasta Salad with Basil Vinaigrette
Basil Vinaigrette 4 lg Garlic cloves
2 T Dried basil
1 1/2 t Sugar
1 T Dry mustard
3 T Fresh lemon juice
6 T Red wine vinegar
2 t Kosher salt
1 t Freshly ground black pepper
1 1/4 c Olive oil
------------------------ 2 ea Zucchinis, halved lengthwise
(cut into 1/2-in. pieces) 6 oz Dried fusilli (curly noodles)
3 Cooked chicken breast 1/2s
(skinned, boned,1/2-in cubes 2 md Tomatoes, diced
3 Green onions, chopped
12 Black Greek olives
1/4 c Toasted pine nuts
1/2 c Grated fresh parm cheese
Mince garlic in a food processor. Add 1 1/2T basil, sugar, mustard, lemon juice, 2t salt and 1t pepper. Process 10 seconds. With the machine running, drizzle in oil until slightly thickened. The vegetables and chicken will dilute the intense flavor of the dressing. Makes 1 3/4c. Steam zucchini 1 minute and drain. Cool under running water. Cook pasta al dente, cool under running water, drain and dry. In separate bowls, toss chicken, zucchini, pasta and tomatoes with 1/4 cup dressing each. Gently combine chicken, zucchini, pasta and
green onions. Adjust seasonings and dressings to taste. Spoon salad onto a platter. Sprinkle tomatoes, olives and pine nuts on top. Pass cheese separately.
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In the Kitchen with David | March 10, 2019
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Raw Vegan Tomato Basil Soup
Raw Vegan Tomato Basil Soup. This Raw Vegan Tomato Soup is great either hot or cold. The hot version is in my cookbook: You Don't Have to be Vegan to Enjoy These Meals.
Asian Noodle Salad with Ginger Lime Dressing Recipe - Vegan, Gluten Free & Soy Free
Hi everyone,
here is a recent dish I’ve created that I’m rather addicted to these days. There is nothing better than a refreshing, light, healthy Asian noodle salad with a fantastic dressing that hits the spot. This recipe is easy to whip up and great on the taste buds. (Recipe below) Hope you’ll enjoy!
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Ingredients for noodle salad:
4 shitake mushrooms, sliced
7 snow peas or sugar snap peas
Vegetable broth
¼ of a red bell pepper, sliced
¼ of a cucumber, julienned
Gluten Free Brown Rice Spaghetti – Tinkyada Brand – Or use any kind of Asian noodles like rice vermicelli or soba noodles
Ingredients for salad dressing:
¼ cup of coconut aminos (Soy sauce alternative, available online and at health food stores)
1 tablespoon of fresh lime juice
3 stalks of chopped cilantro
3 cloves of minced garlic
½ teaspoon of minced fresh ginger
2 teaspoons of srircha chilli sauce
2 teaspoons of nutritional yeast
2 tablespoons of coconut sugar
1 teaspoon of rice vinegar
¼ teaspoon of pure sesame oil (Optional. Can omit for an oil free dressing)
Ingredients for garnish:
Dash of toasted roasted sesame seeds
1 stalk of green onion, sliced into small pieces
Directions:
1. Boil the shitake mushrooms and sugar snap peas in vegetable broth for 3-4 mins until cooked. Strain the mushrooms and sugar snap peas when done and set aside.
2. Make the salad dressing.
3. Cook the spaghetti according to package instructions.
4. In a bowl or plate, add in the shitake mushrooms, sugar snap peas, bell pepper, cucumber and spaghetti. Toss with the salad dressing and coat all ingredients evenly.
5. Garnish with a dash of roasted sesame seeds and green onion.
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If I can do it, you can do it. Now let's get cooking.
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