Blissful Bites (26 page)

dijon dill green beans

• Makes 4 to 6 servings

This recipe is so quick, easy, and delicious that you'll want to add it to your quick dinner repertoire. Green beans are low in calories and contain a long list of vitamins and minerals. Pair them with
dijon dill dressing
and almonds, and you've got yourself a pretty nutritious side!

1 pound green beans, washed and trimmed

1 cup sliced almonds, washed and toasted

dijon dill dressing

makes about
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cup

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cup olive oil

2 tablespoons red wine vinegar

2 tablespoons lemon zest

2 tablespoons lemon juice

2 tablespoons Dijon mustard

2 tablespoons maple syrup

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teaspoon sea salt

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teaspoon black pepper

1 tablespoon tahini

1 tablespoon white miso

1 tablespoon fresh dill

Fill a medium-size pot with about 3 inches of water and bring to a boil. Blend dressing ingredients in a blender or whisk in a small bowl. Add green beans to boiling water, return to a boil, and remove within 45 seconds. Drain beans, toss with dressing, and garnish with sliced almonds.

• Makes 5 to 7 servings

I created this recipe with the many fresh greens that are available during the spring. It makes a great side dish with any meal. To make this casserole gluten-free, look for gluten-free breadcrumbs at the natural food store, make your own, or just leave them out.

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cup vegetable broth

1 teaspoon cumin seeds

1 bunch dinosaur (lacinato) kale, chiffonade (page 27)

7 large cremini mushrooms, sliced

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cup unsweetened almond milk

1 tablespoon Dijon mustard

2 tablespoons tamari

2 tablespoons nutritional yeast

2 cups green beans, ends trimmed, cut into 1-inch pieces

1 cup panko breadcrumbs (optional)

Preheat oven to 350 degrees F. Heat broth in a skillet. Sauté cumin seeds for a few minutes, then stir in kale and mushrooms and cover with lid. Let veggies cook for a few minutes. Meanwhile, stir together the milk, mustard, tamari, and yeast in a small bowl. Stir sauce and green beans into the kale mixture. Simmer for three minutes, stirring occasionally. Transfer veggies to a casserole dish, top with panko breadcrumbs and bake uncovered for 12 minutes.

• Makes 8 to 10 servings

As the warm weather approaches, it's time to break out the picnic basket and the BBQ grill. This fresh take on potato salad uses a light basil dressing instead of heart-clogging mayonnaise, and is great to take to your next picnic in the park. Feel free to halve this recipe if you aren't feeding a ton of people.

2 cups green beans, trimmed and cut into 1-inch pieces

Filtered water

4 pounds red potatoes, scrubbed and cubed

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cup red onion (optional)

Pinch sea salt and black pepper

lemon-basil dressing

1 cup fresh basil, tightly packed and chopped

1 tablespoon olive oil

3 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

2 tablespoons tamari

1 lemon, zested and juiced

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cup vegan mayonnaise (optional)

Sea salt, to taste

Bring a large pot of water to a boil. Blanch green beans until tender. Pull out with skimmer and drain, keeping cooking liquid in pot. Place potatoes in same pot and bring back to a boil. Add pinch of sea salt and black pepper and simmer until potatoes are almost tender. Do not overcook!

While potatoes are cooking, mix the dressing ingredients together. Drain potatoes in a colander, splashing with cold water to prevent overcooking. Toss potatoes, green beans, red onion (if using), and dressing together. Add sea salt as needed.

• Makes 3 to 5 servings •
Fan Fave

The spread can make
a lot
of tacos, so feel free to cut the recipe in half, or keep in the fridge for up to five days. Once you taste these suckers, you'll understand why they are called “magical”!

1 head romaine lettuce, washed

1 medium carrot, thin matchsticks

1 cup cucumber, diced small

1 avocado, cubed small

6 basil leaves, chiffonade (page 27)

red pepper-cashew spread

makes about 2 cups

1 cup cashews, soaked 3 hours

2 tablespoons tamari

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

1 lemon, zested and juiced

1 cup red bell pepper, chopped

Pinch sea salt

Cayenne (if you want it spicy)

For the spread, drain cashews. In a food processor, blend the first five ingredients together until fairly creamy, about one minute. Add the rest of spread ingredients and blend until smooth, about two minutes. Be sure to scrape down the edges of the bowl to incorporate all the ingredients.

To assemble tacos, spread
red pepper-cashew spread
on a lettuce leaf and top with a sprinkle of carrot, cucumber, avocado, and basil. Repeat for each taco. Serve immediately.

magical raw tacos

• Makes 5 to 7 servings

This is my version of a favorite salad found at a macrobiotic restaurant in Los Angeles. Feel free to adjust the amount of wasabi to your liking. A little usually goes a long way, though!

3 white sweet potatoes, washed and cubed (about 4 to 5 cups)

1 cup Persian cucumbers, diced

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cup carrots, grated

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cup vegan mayonnaise

Pinch sea salt and black pepper

2 tablespoons Dijon mustard

1 tablespoon brown rice vinegar

1 teaspoon wasabi paste, or more for spicier dish

Sea salt, to taste

Steam (page 107) sweet potatoes until just tender. Allow to cool, then toss with cucumbers and carrot in a medium bowl. Whisk together the rest of the ingredients in a small bowl, then fold into veggies. Add sea salt as needed. Refrigerate for 15 minutes before serving.