Tough decision, easy recipes
Okay, how 'bout...
2 cups dry pasta (whatever type suits your fancy)
3/4 cup snow peas, tips and stems removed
1 small - medium cucumber, quartered lengthwise and sliced
2 medium carrots, grated or cut into matchstick-sized pieces
1 medium red pepper, cut into thin strips
2 scallions (green onions), minced
3 tbsp. chopped fresh cilantro
1 recipe Ginger Salad dressing (to follow)
1/4 cup raw sesame seeds
1/2 lb. firm tofu, cubed, marinated and fried or baked
1/3 cup chopped roasted organic peanuts
Put on a pot of water to boil, and cook pasta according to package directions. During last 30 seconds, add snow peas.
Rinse with cold water and drain. Combine pasta and other veggies. Add Ginger Salad Dressing and toss gently to coat. Cover and chill for 2 hours. To serve, toss salad and sprinkle with sesame seeds, and tofu and peanuts if desired.
1/4 cup oil (flax or olive - sunflower or canola in a pinch), including 1 tbsp. toasted sesame oil
3 tbsp. rice or cider vinegar
1 heaping tbsp. sweetener (brown sugar, honey, etc.)
2 tbsp. shoyu or tamari soy sauce
1 tbsp. grated or minced ginger root
several dashes hot sauce
Combine ingredients in a jar. Cover and shake. Can be kept in the fridge for up to 5 days.
*Note: If you are travelling with this salad, be sure to put your container in a plastic bag - I forgot to the other day and the dressing leaked all over the back cover of my... wait for it... my Sexy Sexy Bicycle journal. Akkk!
And what's a good lunch without dessert? Try these:
I'd stick to all-purpose unbleached flour for this recipe. I tried making it with whole wheat pastry flour once and they were all crumbly and unsatisfying.
3 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1 cup organic (non-dairy) milk or water
1 cup sunflower or canola oil
2 tsp. pure vanilla extract
1 cup chocolate chips
Preheat oven to 350oF. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the milk, oil, vanilla, and chocolate chips and stir just until all the flour has been absorbed.
Press mixture into a lightly oiled 9 x 13-inch (or equivalent sized) baking pan and bake for about 30 minutes. Test with a knife to see if done (I like mine chewy, so I allow them to be a little underdone). Allow to cool for 10 minutes before cutting into bars. Makes 16 bars.
-adapted from How It All Vegan!