It’s time for summer salad season to kick in. Today’s star was a very lovely cucumber, some fennel, and chives, along with a creamy dill dressing. It was light and delicious.
Ingredients 1 cucumber, sliced 1 red bell pepper, in strips 1-2 green onions, chopped 1 fennel, cored and sliced thin 1 large carrot, shredded 1 TBSP chopped chives 1 /2 cup vegan mayo 1 /4 cup apple vinegar 1 tsp dried or fresh dill salt and pepper to taste
Process Place the veggies in a bowl. Combine the mayo, vinegar, dill, salt, and pepper (add a little garlic if you like). Pour the dressing over and gently toss. Allow to marinate for at least 30 minutes before serving.
When I am not feeling great, ramen is something I like. The noodles I used this time are more the width of pho noodles, but it’s all about what the pantry has in it! This is so easy (and inexpensive) that it barely qualifies as a recipe, but for whatever it’s worth…
Ingredients 3 quarts water 4 TBSP of vegetable bouillon (powdered or we like this one from Better than Bouillon) 1/4 cup soy sauce or aminos 1 tsp garlic, minced 1 TBSP ginger, grated 1 TBSP sesame oil if desired 2 green onions, chopped 1 block extra firm tofu, diced 12 oz rice nooodles
Process Add water to a large stock pot. Add bouillon (if powder, wait until the water heats), soy sauce, garlic, ginger, sesame oil, green onions, and tofu. Bring to a rolling boil. Add noodles and cook per package (probably around 8 minutes). Reduce heat to low-medium and allow soup to steep for 10-15 minutes. That’s it!