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Spring Salad with Baby Spinach Leaves, Fava Beans and Asparagus Tips and Quinoa

This lovely salad it delicious and quite filling. We did not add any non-dairy cheese as we felt this was enough as it is.

Spring Salad

Serving Size: 4

Ingredients:

for the salad:

  • 1/2 cup quinoa
  • 2 cups fresh fava beans, shelled and peeled
  • 1 bunch of asparagus
  • 4 cups fresh baby spinach leaves (about 4 ounces)
  • handful of almonds slivers as garnish

for the dressing:

  • 4 tablespoons olive oil
  • 2 tablespoons white balsamic vinegar or homemade fruit vinegar
  • 1 clove garlic, minced
  • 2 teaspoons lemon juice
  • 2 teaspoons mild mustard
  • splash maple syrup
  • ½ teaspoon salt
  • dash black pepper

Spring Salad

Directions:

  1. Wash the quinoa with cold water to remove the bitter taste of the oils.
  2. Place the quinoa in a small sauce pan with 1¼ cups of water and a pinch of salt.
  3. Bring the water to boil, then turn down to a simmer to cook the quinoa.
  4. Once the quinoa is cooked and most of the water has been evaporated, remove from the heat, place a lid on the pot and allow the quinoa to further swell.
  5. Prepare the fava beans by removing them from the pod, then blanching and removing the skins.
  6. Next bring a medium pot of lightly salted water and blanch the beans once more.
  7. Once they float to the top of the water, you can drain off the water and place then beans in icy water to stop the cooking process.
  8. Bring a pot or deep pan of lightly salted water to boil.
  9. Remove the woody ends of the asparagus and place the asparagus in the boiling water to cook.
  10. Once the asparagus are al dente, remove from the water and place in icy water to stop the cooking process.
  11. When the asparagus are cool enough to handle, chop to bite sized pieces.
  12. Wash the spinach and spin dry. Make sure to remove any large stems.
  13. Make the dressing by placing the olive oil, vinegar, minced garlic, lemon juice, and maple syrup in a bowl.
  14. Whisk to blend. Add the mustard, salt and pepper and whisk again.
  15. Season to taste.
  16. Divide the spinach onto 4 individual salad plates.
  17. Place the fava beans, quinoa and cut asparagus in a large bowl and gently toss to mix.
  18. Place a generous amount of the salad on each prepared plate.
  19. Drizzle some of the dressing on top and place the rest of the dressing in a carafe for individuals to help them selves.
  20. We garnished the salad with a few almond slivers sprinkled on top of each salad.
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Carrot, Pear and Almond Spread

This is a very tasty spread that is slightly sweet and also salty. It makes a great sandwich spread and is also nice as dip for veggies or to go along with crackers.

Carrot, Pear and Almond Spread

Yield: 2 cups spread

Ingredients:

  • 2 carrots, peeled and chopped
  • 2 pears, peeled and core removed
  • ½ cup non-dairy cheese sauce*
  • 1 cup almond meal
  • 1 teaspoon maple syrup (optional)
  • 3-4 tablespoons chives, chopped

for the non-dairy cheese sauce:

  • ½ cup soy yogurt
  • 1 heaping tablespoon light miso
  • 3 tablespoons nutritional yeast
  • splash lemon juice
  • 1 teaspoon mustard
  • dash onion powder
  • dash garlic powder
  • dash nutmeg
  • dash Tabasco
  • dash pepper
  • splash maple syrup

Carrot, Pear and Almond Spread

Directions:

  1. Peel and chop the carrots.
  2. Place in a small saucepan and cover with water.
  3. Bring to a boil and cook until the carrots are soft.
  4. While the carrots are cooking, make the non-dairy cheese sauce (see below).
  5. When the carrots are soft, drain off the water and puree the carrots.
  6. Peel the pears and remove the core.
  7. Cut the pears into the pureed carrots and once again, puree to mix.
  8. Add the vegan cheese sauce to the mixture and mix well.
  9. Add the cup of almond meal and mix well.
  10. Add all but 1 teaspoon of the chives and mix well.
  11. Season to taste.
  12. We garnished the spread with 1 teaspoon of chives sprinkled on top.

to make the non-dairy cheese sauce:

  1. Place the soy yogurt in a small bowl.
  2. Add the miso and whisk to blend.
  3. Add the lemon juice, garlic and onion powder, nutritional yeast and mustard and again mix well to blend.
  4. Add the pepper, nutmeg, and Tabasco.
  5. Mix well, and season to taste.
  6. We found a small splash of maple syrup brought all of the flavors out.
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