Wasabi Tuna and Pasta Salad
This is delicious! I made this the other
night and served it with zucchini salad, see below. I actually prefer the
canned tuna over steak, as the small chunks of tuna mix with the rest of
the salad really nicely.
1 large carrot,
shredded in food processor
Hunk of radicchio, shredded in food processor
3 ribs celery, chopped
1 red onion, chopped
Handful arugula, chopped
1 pound pasta
2-3 cans tuna fish, drained or fresh, grilled and cut into bite-sized
pieces
1 cup mayo
½ cup wasabi mayo
Salt & pepper
1 can black olives, sliced
1 can hearts of palm, sliced (optional)
While pasta is
cooking, prepare vegetables and tuna. Add both mayo’s. Drain pasta and
cool with cold water. Combine and chill.
Cold Noodles
with Sesame Sauce
I have adapted
this from the traditional Szechwan Chinese dish. Serve this in warm weather
with a salad. A nice dressing for the salad is the Soy Dressing, in the
“Salads and Dressings” section. Warning: This is addicting!
1 pound
Chinese-style dried noodle (found in Asian food stores, the noodle looks
like spaghetti, fettuccini or angel hair, but tastes different) or
spaghetti/fettuccini
5 cloves garlic, minced
1-2 tablespoons ginger, minced
3 tablespoon black or white sesame seeds
1 bunch scallions, chopped
1 cucumber, cut into long thin shreds
Sauce:
2 tablespoon
San-J® All Purpose Szechuan Hot and Spicy Sauce
1 cup crunchy or smooth natural peanut butter
3 tablespoons soy or tamari sauce
1 teaspoon sesame oil
Hot pepper flakes to taste
Water
While heating
water to cook pasta; sauté ginger, sesame seeds and garlic. Adjust heat to
low and add ingredients for sauce, stirring well. Add small amounts of water
until you like the consistency—should be thin enough to coat the pasta
easily. Taste the sauce, as you may want to add more of one or more
ingredients. If it is too hot and spicy, add more peanut butter. Cook pasta,
drain and toss in the sauce. Embellish with cucumber. Serve room temperature
or warm.
Vegetarian Pasta Primavera
I defy even a meat lover to know that this is vegetarian. This dish is
so naturally delicious that it might become a staple. Vary with different
vegetables and optional ingredients.
1 package of tofu
faux ground beef like Lightlife® Smart Ground® (or 1 pound of ground beef
or chicken if you insist)
4-8 cloves garlic, minced
3 carrots, chopped
2 zucchini, chopped
1 pound portobello or other variety mushrooms, chopped
Any other vegetable you like
Organic prepared pasta sauce or homemade sauce
Add any or all of
the following:
2 ounces chevre or
bleu cheese
2 tablespoon capers
1 tablespoon anchovy paste
Hot sauce and/or red pepper flakes
1-2 tablespoon(s) balsamic vinegar or red wine
Artichokes, quartered
Handful of Kalamata olives, roughly chopped
1 pound spaghetti, angel hair or linguini
While heating
water to cook pasta; sauté garlic, add vegetables and continue to sauté 5-10
minutes. Crumble in Smart Ground®. Add pasta sauce and any other ingredients
you wish. Cook on low-medium heat and keep warm until pasta is cooked. This
will freeze well if you leave out the cheese, then add cheese as you warm it
before serving.
Tips on how to
save time cooking and lots more delicious and healthy recipes can be found in
Harmonious Environment: Beautify,
Detoxify & Energize Your Life. Your Home & Your Planet.
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