From: Bryanna (NewVeggies.vegsource.com)
Subject: EASTER SALADS (including vegan molded salads)
Date: March 20, 2005 at 10:37 am PST
BRYANNA’S EASTER SALADS
SALADS:
BRYANNA’S PASTA PRIMAVERA SALAD serves 6 to 8
Here's a hearty full-meal salad that's good enough to serve to company. If you're allergic to wheat, use rice pasta. From my book “Soyfoods Cooking for a Positive Menopause”.
Salad:
3/4 lb. dry rotelle or fusilli (corkscrew) pasta
2 medium carrots, peeled and cut into thin oval slices (or 3 c. frozen sliced carrots)
1/2 lb. frozen whole small green beans
1 can (or 1 and 1/2 c. cooked) white kidney (Cannellini) beans, or chickpeas, drained
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 large onion, chopped
1 c. thinly-sliced celery
2 T. white wine vinegar
1 tsp. salt
freshly-ground black pepper to taste
DRESSING:
1 box (12.3 oz.) firm or extra-firm SILKEN tofu
1/4 c. lemon juice
1/4 c. chopped fresh basil (or 1 and 1/2 T. dried)
1 T. white wine vinegar
1 tsp. salt
1/2 tsp. dry mustard powder
Cook the pasta in a large pot of boiling, salted water. While it cooks, prepare the vegetables. When the pasta is almost half-cooked, add the raw carrots to the pot. When the pasta is almost tender, add the green beans (and frozen carrot slices, if using). When the pasta is just tender, but still chewy, drain it, with the carrots and green beans, in a colander.
Place the drained pasta and vegetables in a large serving bowl with the onion, beans, peppers and celery. Add the 2 T. vinegar, 1 tsp. salt, and pepper to taste. Toss well.
Place the dressing ingredients in a blender or food processor and blend until VERY smooth. Pour it over the warm pasta and combine well. Cover and refrigerate until serving time. Serve at room temperature or cold.
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All the following salads and components are from my book, "Nonna's Italian Kitchen":
BRYANNA'S INSALATA DI VERDURI AL FORNO (ROASTED VEGETABLE SALAD)
This is one of the most delicious salads in Italy. Prepare several roasted vegetables according to the directions on below. You can also use Roasted Beets, Roasted Garlic, Grilled Mushrooms, Roasted or Grilled Peppers, and Marinated Grilled Eggplant or Zucchini, without the lemon dressing. (See recipes below.) Arrange the vegetables artistically on a plate or platter and drizzle with My Mother's Lemon Salad Dressing (below). Let sit at least one hour at room temperature.
THE DRESSING:
BRYANNA'S MOTHER'S LEMON SALAD DRESSING Makes a scant 1/2 c.
(enough for a salad for 4)
My mother never buys prepared salad dressing, and neither do I. This is my version of the one we had on our big daily bowl of salad greens when I was growing up. We ate it first, American-style, but my father ate his salad portion as the last course of the meal, Italian-style.
My mother never measured, but I have figured out a formula for those who like to use exact amounts.
This method of mixing is easy and convenient for small amounts made just before dressing the salad. If you prefer to make a larger amount ahead of time, use the bean broth only and add a little olive oil when you dress the salad. A good method of mixing larger amounts is to place all of the ingredients (using crushed garlic) in a Tupperware Quick Shake container, or a jar with a tight cover, and shake until well mixed.
1/4 tsp. salt
1 small clove garlic, minced or crushed
5 T. extra-virgin olive oil
NOTE: To reduce fat and calories substitute chickpea or cannellini (white) bean broth (from cooking the beans-- don't used canned) for up to 1/4 c. (4 T.) of the olive oil. Use at least 1 T. olive oil.
2 T. fresh lemon juice
With the back of a teaspoon in a small round-bottomed bowl (or use a medium-sized mortar and pestle), mash together the salt and garlic until it is like a paste. (The salt grains will help mash the garlic to a paste and the garlic juice will dissolve the salt.) Whisk in the olive oil (and/or broth) and lemon juice with a fork, or small wire whisk.
THE VEGETABLES:
BRYANNA'S BIETOLE ARROSTI) (ROASTED BEETS, ITALIAN-STYLE)
Once you taste roasted beets, you'll never boil a beet again! Roasted beets are so sweet, with a slightly smoky taste.
To roast beets, wrap small beets, or chunks of large ones (unpeeled) in two layers of aluminum foil. Bake them on a cookie sheet at 400 degrees F for about two hours, or until tender when pierced with a fork. If you have a woodstove or wood heater, you can place the foil packets of beets right in the coals of your fire-- this gives them an extra-special flavor.
Our favorite way to serve them is to peel them (under cold running water) and slice them while they are still hot. The beets slices are spread out on a platter and drizzled with extra-virgin olive oil, salt, freshly-ground pepper, and chopped fresh Italian parsley or mint. Add a little balsamic vinegar, too, if you like. Serve at room temperature.
AGLIO AL FORNO (ROASTED GARLIC)
Roasted garlic has many uses-- squeeze the soft, buttery cloves out of the skins right onto crusty bread, crackers, or bruschetta; make Roasted Garlic-Olive Oil "Butter" for a spread; use it in salad dressings for a mellow garlic flavor and creamy consistency , or squeeze the cloves onto roasted vegetables. I usually roast about four heads at a time. They will keep a week in the refrigerator in a tightly-covered container.
Heat the oven or toaster oven to 400 degrees F. Cut large garlic heads in half horizontally. Place them on foil in a baking pan and drizzle them with about 1 tsp. extra-virgin olive oil per half. Pull the foil up and crinkle it shut. Bake for about one hour, or until the garlic is soft.
BRYANNA'S VERDURI AL FORNO (OVEN-ROASTED VEGETABLES)
Vegetables roasted at a high heat are sweet and intensely-flavored. The basic method is to heat the oven to 500 degrees F and spread about 1 and 1/2 to 2 lbs. of the vegetable (prepared as instructed below) in a single layer on a baking sheet and brush them with about 2-4 T. of extra-virgin olive oil. Sprinkle them with salt and roast them in the top half of the oven for 10-15 minutes, depending on their thickness and the degree of doneness that you prefer. The vegetables should be tender when pierced with a fork and just starting to brown a little.
Serve the vegetables plain hot salt and freshly-ground pepper, with a little melted good-tasting non-dairy margarine, or with a squirt of fresh lemon juice or balsamic vinegar. They can be served as antipasti or contorni, or used in crusty bread or focaccia with Basil Mayonnaise for a delicious sandwich.
Vegetables to roast:
Plum tomatoes, cut in half lengthwise
Asparagus (this is so delicious!), bottoms trimmed and tips well-coated with oil
green or wax beans, ends trimmed
carrots, peeled and cut diagonally into 1/4"-thick slices
parsnips, salsify or kohlrabi, peeled and cut into "fingers"
baby onions (cipollini) or shallots, with skins left on
large onions, peeled and cut into wedges
BRYANNA'S FUNGHI ALLA GRIGLIA (GRILLED MUSHROOMS)
Take the stems off of however-many largish mushroom caps you desire (criminis are delicious, but the white ones are fine). Brush the caps with olive oil, salt lightly, and place them on an oiled cookie sheet. Place them about 4" under the broiler of your oven and cook them until the mushrooms are a little browned around the edges and the oil is bubbling.
BRYANNA'S PEPERONI ALLA GRIGLIA (ROASTED OR GRILLED PEPPERS)
Bell peppers come in a myriad of exquisite colors now-- green, red, orange, yellow, purple. Roasted peppers are a frequent ingredient in modern Italian recipes, but have always been eaten with a little olive oil as a contorno or antipasto, or stuffed, or added to composed salads and panini (sandwiches).
You can buy jars of roasted red peppers in jars in supermarkets now, and the quality of these is usually very good. In some areas, and at some times of the year, red peppers are actually cheaper to buy this way than fresh. Feel free to use these when I call for roasted or grilled peppers in my recipes, unless I specify only freshly-grilled ones.
The peppers must be blackened over or under hot coals or flames (you can do this on a grill, in a broiler very close to the heat, or with a barbecue fork over an open gas flame). This takes a little patience and some watching, but it doesn't take long. Placed the blackened peppers in paper bags for 15 minutes to soften, and then peel the blackened skins off under cold running water. Remove the seeds and stem and sprinkle them with a little extra-virgin olive oil.
If you are lucky enough to have an abundance of peppers to roast, they can be frozen in rigid freezer containers with waxed paper between layers.
For the roasted vegetable salad above, just grill the eggplant and/or zucchini this way and don't dress it as instructed below:
BRYANNA'S MELANZANE O ZUCCHINI A SCAPICI (MARINATED GRILLED EGGPLANT OR ZUCCHINI) Serves about 4
"A scapici" is a southern Italian version of the Spanish or Caribbean "escabeche" (cooked fish pickled in a vinegar sauce), or Latin American "seviche" (a method of "cooking" fish with the acid of lime or lemon juice, which is a very typical dish in Peru, where my father was born-- now I make seviche with mushrooms). In Italy, many vegetables are also prepared a scapici.
Some versions use vinegar instead of lemon juice, add garlic, use other herbs (such as sage), and fry the vegetables in olive oil. I like this very simple version made with fresh lemon juice. It's such a simple recipe that you might tend to overlook it, but it is one of my absolute favorites! The eggplant melts in your mouth, and the zucchini is juicy and sweet.
1 large eggplant or 2 medium zucchini
salt
2 T. extra-virgin olive oil
1 T. fresh lemon juice
freshly ground black pepper
OPTIONAL: chopped fresh mint or basil
If using eggplant, slice it about 1/2" thick. Salt it liberally and leave it to drain for half an hour in a colander. If using zucchini (I like to do some of each), slice it 1/4" thick and don't salt it.
Rinse and pat the eggplant dry. Brush both the eggplant and zucchini with 1 T. of the oil and grill or broil it on both sides about 3-4" from the heat source, or until slightly browned and soft. (This takes just a few minutes per side.)
Cut the vegetables into thick strips and arrange on a serving platter. Drizzle them with the remaining olive oil and the lemon juice. Sprinkle with pepper to taste, and salt the zucchini lightly (salt isn't necessary for the eggplant). If you like, sprinkle also with chopped fresh mint or basil.
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BRYANNA’S CAUSA (kow-sah) (Peruvian Tri-color Potato Salad Terrine)
This is very beautiful and very tasty. It’s hard to describe because, when you say, “a potato salad made out of mashed potatoes”, that doesn’t sound very appetizing! But it’s wonderful! It is usually full of oil and stuffed with seafood, but this recipe is low in fat and vegan.
Cook separately:
1 lb. EACH russet potatoes, Yukon Golds, and purple or blue potatoes
Microwave or steam the purple potatoes (rather than boiling) for 12-14 min (per lb.), or they will fall apart.
Drain and peel the potatoes and mash them separately. Mash EACH batch of potatoes with a mixture of:
3 and 1/2 T. lemon salad dressing made with olive oil (see recipe above with roasted veg. salad)
2 T. vegan mayonnaise
1/2 tsp. salt
(so you need three times this amount)
For the Filling:
Sauté in about 1 T. olive oil:
3 cloves garlic, minced;
2 sliced onion;
2 peppers (any color), sliced.
When soft, add:
1 T. pickled jalapeños, minced;
1/3 c. minced pitted kalamata olives;
juice of 1/2 a lemon;
salt and pepper to taste.
NOTE: You could season with further miso, use some mushrooms, oyster or other mushrooms, nori or dulse, or chopped Chinese vegetarian “shrimp”.
To assemble:
Line a large loaf pan with oiled foil or plastic wrap, with an overlap. Press the Yukon Gold mixture in the bottom of the pan. Add 1/2 the filling, then the purple potatoes, remaining filling, then russets. Smooth the top, fold the overlap over and refrigerate several hours or days.
Unmold onto a platter and garnish with olives, tofu feta (see recipe above), roasted or raw red peppers, sundried tomatoes in oil, lettuce, chunks of corn on the cob, chunks of cold cooked sweet potatoes.
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BRYANNA’S INSALATE DI FINOCCHIO E ARANCE (SICILIAN-STYLE FENNEL AND ORANGE SALAD) Serves 6
This a very delicious, colorful, and unusual salad.
4 medium navel oranges, peeled and sliced
2 large bulbs of fennel, washed, trimmed, and sliced thinly
1 medium red onion, sliced thinly
1 head romaine lettuce, washed, dried and crisped
1 recipe Italian Wine Vinegar Dressing (see below), without garlic
freshly-ground black pepper
OPTIONAL: a few black Calamata or Sicilian olives
Arrange the crisp lettuce leaves on a cold platter. Arrange the orange and fennel slices artistically over the lettuce, alternating fennel with orange. Scatter the red onion slices over this, drizzle with the dressing and grind black pepper over it. Arrange the olives over the salad, if you like. Serve within 30 minutes.
BRYANNA’S ITALIAN WINE VINEGAR DRESSING (BASIC VINAIGRETTE)
Makes a generous 1/3 c. (enough for a salad for 4)
This is a basic formula for an Italian-style salad dressing (forget those gloppy storebought messes made with stale herbs!). Remember that you can leave out the garlic if you don't like it, and that freshly-ground pepper and chopped fresh herbs are optionals that you can sprinkle over the salad while dressing it. This method of mixing is easy and convenient for small amounts made just before dressing the salad.
1/4 tsp. salt
1 small clove garlic, crushed or minced
5 T. extra-virgin olive oil
NOTE: To reduce fat and calories: Use one of the oil substitutes on p. for up to 1/4 c. of the olive oil (I usually use chickpea cooking broth.). IMPORTANT! : Use at least 1 T. of olive oil.
1 T. good-quality red wine vinegar (or white balsamic vinegar)
1 tsp. balsamic vinegar (red or white)
With the back of a teaspoon in a small round-bottomed bowl (or use a medium-sized mortar and pestle), mash together the salt and garlic until it is like a paste. (The salt grains will help mash the garlic to a paste and the garlic juice will dissolve the salt.) Whisk in the oil (and any broth you are using), and vinegar with a fork or small wire whisk.
If you prefer to make a larger amount ahead of time, a good method of mixing larger amounts is to place all of the ingredients (using crushed garlic) in a Tupperware Quick Shake® container, or a jar with a tight cover, and shake until well mixed.
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BRYANNA’S INSALATA DI RISO (PIEDMONTESE RICE SALAD) Serves 8-12
From my book “Nonna’s Italian Kitchen”.
There are many, many versions of this delicious salad, some with a mayonnaise-type of dressing, some with a vinaigrette. I have combined vegetarian broth and roasted garlic with a small amount of olive oil in the salad dressing, to produce a creamy product with a fraction of the oil and all of the flavor.
This salad makes a wonderful late spring or summer luncheon dish, or can be the star attraction at a buffet or potluck.
You can substitute 1 c. shelled fresh or thawed frozen petit pois (baby peas) for the asparagus, if you wish.
NOTE: Refrigerate only up to four hours and serve at room temperature. The rice kernels harden if refrigerated too long.
RICE:
2 and 1/2 c. light vegetarian broth (or use 2 and 1/2 c. water with broth cube or cubes meant for 2 c. liquid)
1 and 1/2 c. brown or white basmati or other long-grain rice
DRESSING:
1 head (bulb) roasted garlic, squeezed out of peels
1/2 c. vegetarian broth
1/4 c. extra-virgin olive oil
1/4 c. white wine vinegar (or white balsamic vinegar)
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. freshly-ground pepper
VEGETABLES AND HERBS:
1/2 lb. fresh asparagus, cut into 1" pieces (see note above)
4 green onions, chopped
1 small jar marinated artichoke hearts, rinsed and sliced (or use half a 14 oz. can)
2 roasted red peppers chopped, or equivilant from a jar of roasted peppers, rinsed (NOTE: if you have no red peppers, use a chopped green pepper and about 6 sundried tomatoes in oil, sliced)
2 stalks FENNEL, chopped (or celery)
1/2 c. sliced pitted green Italian olives
2 T. capers
2 T. chopped Italian parsley
2 T. chopped fresh basil
OPTIONAL: For a heartier dish, add some strips of crispy fried “chicken’ substitute
TOPPING:
1/4 c. toasted pine nuts or slivered almonds
To cook the rice,
bring the broth or water and broth cubes to a boil in a medium saucepan with a tight lid. Slowly add the rice in a stream, bring back to a boil, cover and lower the heat to almost the lowest heat. Cook 15 minutes for white rice, 30-45 minutes for brown rice. Fluff with a fork and let sit a few more minutes before scraping into a large salad bowl.
Meanwhile, steam the asparagus until crisp-tender, and rinse under cold running water to stop cooking. Drain very well. Prepare the other vegetables and herbs.
Blend the dressing ingredients together in a blender or mini-chopper until smooth. Toss with the warm rice and add the asparagus and remaining vegetables and herbs. Cover and refrigerate no more than 4 hours. Serve at room temperature, with the nuts sprinkled on top.
SOME TRADITIONAL HOLIDAY SALADS:
AMBROSIA SALAD, I'm afraid, is not part of my culinary background, but here are 10 recipes I found on the 'Net that DON'T involve marshmallows, maraschino cherries and Cool Whip!:
1.)Banana Ambrosia Salad with Sherry Dressing (vegan already):
http://www.justfruitrecipes.com/printer/banana/banan209.htm
2.)http://recipe-salad.com/recipes/031054.shtml
(this recipe can be veganized by using vegan mayonnaise and Silk organic non-dairy creamer.)
3.)California Ambrosia salad (veganize by using tofu sour cream):
http://recipe-salad.com/recipes/038927.shtml
4.)MOLDED Ambrosia salad (use vegan orange jello, such as Hains or Emes brand, and tofu sour cream)):
http://www.recipe-appetizer.com/30/165038.shtml
5.)http://www.foodreference.com/html/fruitambsar.html
(This is served in a pineapple with a yogurt dressing-- you could use soy yogurt or tofu sour cream)
6.)http://www.pastrywiz.com/archive/recipe/0261.htm
(Another MOLDED version, with wine-- sounds good. Again, use a vegan jello, like Hains or Emes-- a similar flavor if you can't find apricot flavor; and tofu sour cream.)
7.)http://www.jetlink.comph/~zambo/ambrosia.htm
(This sounds really good-- it has melon balls, mango, avocado, nuts, etc. And, by the way "macapuno" seems to be a Philippine word for young coconut-- I guess you could leave it out or add more flaked coconut. Use my recipe for Sweetened Condensed soymilk at http://www.vegsource.com/talk/beginner/messages/128945.html
or use Silk organic nondairy creamer)
8.)A very simple version:
http://www.geocities.com/dmcnair.geo/ambrosia.html
9.) This is different!: Butternut Ambrosia salad:
http://www.veganchef.com/butterbrosia.htm
10.) Apple Ambrosia Salad (use other liquid sweetener instead of honey):
http://www.3fatchicks.com/cookbook/viewrecipe.php?id=216&category=Salads
VEGAN MOLDED SALADS
COOKING NOTE: (From “Joy of Cooking Naturally” by Peggy Dameron) Agar begins to set at room temperature and, if you stir it AFTER it begins to set, it will not set solidly, but will break apart where it was disturbed. For this reason, don’t wait for the liquid to cool before adding chopped vegetables, fruit., etc. These ingredients will cool the liquid enough so that they won’t “cook” when added.
SERVE MOLDED SALADS WITH TOFU SOUR CRÈME OR VEGAN MAYONNAISE.
VEGAN TOMATO ASPIC, ADAPTED FROM “LAUREL’S KITCHEN” (Robertson, Flinders and Ruppenthal) Serves 6-8
(For a softer jell served out of a bowl, use 1/4 c. agar flakes or 2 tsp. powder.)
6 T. agar flakes OR 1T. agar powder
4 c. tomato juice
1-2 tsp. Sugar
1 tsp. soy sauce
1/2 tsp. curry powder
1 tsp. dried basil
1 tsp. salt
1 c. chopped celery or fennel root
1/4 c. chopped green pepper
1 c. grated carrot
3 green onions, chopped
2 T. minced parsley
3 T. lemon juice
OPTIONAL: 1 tsp. grated fresh ginger
OPTIONAL: 1 c. chopped walnuts
NOTE ABOUT WALNUTS: If using in a mold that will be unmolded onto a plate, sprinkle the bottom of the mold with the walnuts, if you are using them. If serving the aspic in a bowl or flat dish to be spooned out or cut into squares, sprinkle them over the aspic after it has cooled for about 15 minutes, and press them down slightly with the back of a spoon.
Dissolve agar in 1 c. tomato juice and let stand 1 minute. Add to remaining tomato juice in a non-aluminum pot, along with sugar, soy sauce, curry, basil and salt. Heat to boiling. Add dissolved agar and chopped onions and boil 2 minutes. IMMEDIATELY (see Cooking Note at top of this file)add chopped vegetables and lemon juice, and pour into a 2 quart oiled bowl of salad mold, or even a flat (attractive) baking dish. (See Note above about nuts.) This will set either in the refrigerator or at room temp in about 1 hour, but can be made well ahead of time.
BRYANNA’S VEGAN MOLDED GAZPACHO SALAD Serves 6-8
I haven’t made this for a long time, but my late husband Wayne really liked it. This is adapted from the recipe above.
(For a softer jel served out of a bowl, use 1/4 c. agar flakes or 2 tsp. powder.)
6 T. agar flakes OR 1T. agar powder
4 c. tomato juice
1-2 tsp. Sugar
1 tsp. soy sauce
1 tsp. salt
1 c. chopped cucumber (if possible, use European cucumber that doesn’t need to be peeled)
1 c. chopped Roma tomato
1 small green bell pepper, seeded and minced
1 small onion, minced
3 green onions, chopped
2 T. minced parsley
3 T. red wine vinegar
1 large clove garlic, crushed
Dissolve agar in 1 c. tomato juice and let stand 1 minute. Add to remaining tomato juice in a non-aluminum pot, along with sugar, soy sauce, and salt. Heat to boiling. Add dissolved agar, and boil 2 minutes. IMMEDIATELY add chopped vegetables (see Cooking Note at top of this file), vinegar, parsley and garlic, and pour into a 2 quart oiled bowl or salad mold, or even a flat (attractive) baking dish. This will set either in the refrigerator or at room temp in about 1 hour, but can be made well ahead of time.
HERE ARE TWO MOLDED SALADS FROM A SEVENTH DAY ADVENTIST COOKBOOK: (Haven’t tried them)
MOLDED BEET-PINEAPPLE SALAD (from “The Joy of Cooking Naturally” by Peggy Dameron—a really excellent book) 6 servings.
16 oz. Can julienne beets, drained
20 oz. Can crushed pineapple, drained
2 c. liquid from beets and pineapple (add water to make 2 c. if there’s not enough)
4 T. agar flakes OR 2 tsp. agar powder
2 T. lemon juice
1 T. honey (could use other sweetener)
1 c. chopped celery
Soak agar in the 2 c. liquid fpr a few minutes, then cook til dissolved (about 5 minutes on “simmer”). While hot, stir in all the other ingredients except the celery. (See Cooking Note at top of this file.) Add the celery last, stir, and pour into a large oiled mold. Refrigerate.
SUNSHINE CARROT MOLD (from “The Joy of Cooking Naturally” by Peggy Dameron) makes 4 c.
1 c. pineapple juice
1/4 c. agar flakes OR 2 tsp. agar powder
1 T. honey (or other sweetener)
20 oz. Can pineapple tidbits or crushed pineapple, with juice
1 c. packed, finely shredded carrots
1/4 tsp. lemon extract
Soak agar in pineapple juice for a few minutes, then bring to a boil, turn down and simmer for about 5 minutes. Add sweetener, pineapple and juice. (See Cooking Note at top of this file.) Add carrots and lemon extract IMMEDIATELY, stir gently and pour into mold. Refrigerate til set.
