Recipe: VEGAN MAYO

Ingredients

(Make this Vegan Mayo for the Winter Confetti Salad, below)

10 calories per serving (1 tablespoon)
1 12.3-ounce package Mori-Nu tofu
2-3 tablespoon Dijon mustard
2 teaspoon distilled white vinegar
Lemon juice
Agave sugar

Instructions

1. Blend tofu with Dijon and vinegar until creamy.
2. Add a few drops of lemon juice and agave nectar and blend again. Taste and add more lemon, agave nectar, or Dijon as needed. Serve chilled.
Chef’s Note: In a pinch or for soy-free, substitute plain vegan yogurt for vegan mayo.
Recipe excerpted from “Happy Herbivore Abroad” by Lindsey S. Nixon (BenBella Books, $19.95).

Recipe: WINTER CONFETTI SALAD

Serves: 4

Ingredients

½ parsnip, skinned and finely diced
¼ red apple, sliced thinly
1 celery stalk, finely chopped
¾-1 cup cooked rice
1 cup radishes, thinly sliced
1 tablespoon Vegan Mayo
1 teaspoon Dijon mustard
½ orange (juice and zest)
2 green onions, sliced

Instructions

In a mixing bowl, combine parsnip, apple, celery, rice, and radishes. Next, add mayo, Dijon, orange juice, and orange zest, stirring to combine. Stir in half of the green onions and use the remaining onions for garnish. Serve chilled.
Chef's Note: If you double this recipe, you may want to be careful with the amount of Dijon you use.

Recipe: THAI NOODLE SALAD WITH PEANUT SAUCE

Serves: 2

Ingredients

1 tablespoon natural creamy peanut butter
1 tablespoon rice wine vinegar
2 teaspoons gluten-free soy sauce
2 teaspoons toasted sesame oil
1/2 teaspoon ground ginger
1 package (8 ounces) shirataki noodles, rinsed and drained
1 carrot, cut into matchsticks
1/2 cucumber, halved, seeded, and cut into matchsticks
2 tablespoons chopped peanuts

Instructions

1. In a large bowl, whisk together the peanut butter, vinegar, soy sauce, sesame oil, and ginger. Set aside.
2. Bring a large pot of water to a boil over high heat. Cook the noodles and carrot for 1 minute. Drain, reserving 1/3 cup of the water. Rinse the noodles and carrot under cold water. Drain well.
3. Whisk the reserved water into the peanut mixture until smooth. Add the noodles, carrot, and cucumber, tossing to coat well. Top with the peanuts.
Recipe excerpted from “Wheat Belly Cookbook” by William Davis (Rodale Books, $27.99)

Recipe: GRILLED EGGPLANT WITH GREEK YOGURT

Serves: 6 to 8

Ingredients

4 Japanese eggplants
¼ cup plus 1 ½ tablespoons extra virgin olive oil
Salt, to taste
Pepper, to taste
2 teaspoons fresh thyme(leaves only)
2 teaspoons fresh oregano(leaves only)
1 cup Greek yogurt
2 cloves garlic, minced
1 teaspoon cayenne pepper
1 tablespoon honey, plus
more for garnish
1 tablespoon red wine vinegar
2 tablespoons mint leaves, finely chopped, for garnish
1 cup walnuts, roughly chopped, for garnish

Instructions

1. Cut the eggplants in half lengthwise, and score the flesh without piercing the skin in a crisscross pattern. Toss the eggplant with ¼ cup of the olive oil, salt, pepper, and the thyme and oregano leaves. Set aside to marinate for up to 20 minutes.
2. Preheat the grill or grill pan to medium-high heat.
3. Place the eggplant on a hot part of the grill and cook until slightly charred, about 3 minutes per side. Transfer to a cooler part of the grill or grill pan, and cook through, until soft when pierced with a knife, about 8 more minutes. Remove to a platter and set aside.
4. Meanwhile, make the sauce by whisking together the yogurt, minced garlic, remaining olive oil, cayenne pepper, honey, and red wine vinegar. Season with salt and pepper.
5. To serve, top the eggplant with a generous portion of sauce and garnish with mint, chopped walnuts, and another drizzle of honey.
Recipe excerpted from “From the Chew: Food. Life. Fun” by ABC’s “The Chew” (Hyperion/ABC, $19.99)

Recipe: SESAME SALMON & SNAP PEAS

Serves: 1

Ingredients

(You’ll need: heavy-duty aluminum foil, baking sheet, nonstick spray, wide bowl.)

2 tablespoons low-fat sesame ginger dressing
1/8 teaspoon chopped garlic
Dash ground ginger
One 4-ounce raw skinless salmon fillet
1 cup sugar snap peas
1/2 teaspoon sesame seeds
 

Instructions

Preheat oven to 375°F. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
In a wide bowl, mix dressing, garlic, and ginger. Add salmon and flip to coat. Cover and marinate in the fridge for 15 minutes. Place snap peas onto the center of the foil and top with salmon. Drizzle with remaining marinade, and cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet. Bake for 15 minutes, or until salmon is cooked through and snap peas are tender. Cut packet to release steam before opening entirely. Sprinkle with sesame seeds and enjoy!
Recipe excerpted from “Hungry Girl to the Max!” by Lisa Lillien (St. Martin’s Griffin, $27.99).