Sweet and Spicy Couscous Salad

Source: May All Be Fed: Diet for a New World
Made: October 10, 2013
Yield: 3-4 servings as a main dish; 6-8 as a side dish
Time to make: 10 minutes assembly + at least 1 hour to chill.

This is a lovely tabouli-style salad and great as a main dish. I intended to include the almond garnish, but at the last minute forgot to add them.  But since I will certainly be making this salad again, that will be a treat for another day.

Sweet & Spicy Couscous Salad

Sweet and Spicy Couscous Salad

Dressing
½ cup currants
¼ cup freshly squeezed orange juice
¼ cup freshly-squeezed lemon juice
1/3 cup canola or safflower oil
¼ tsp. ground cinnamon
½ tsp. fine sea salt
1/8 tsp. cayenne pepper

Salad
3 cups water
1 Tbsp. canola or safflower oil
1½ cups couscous, preferably whole wheat
1 medium carrot finely chopped
1 cup sliced green or yellow wax beans cut into ¼ inch pieces
1 medium red bell pepper, seeded and finely chopped
½ small red onion, finely chopped
¼ finely chopped fresh mint or parsley
½ cup tamari-toasted almonds, coarsely chopped (optional)

Mix the dressing ingredients in a jar.  Cover with lid and shake well. Set aside.

Bring water to a boil.  Add 1 Tbsp. oil and couscous.
Immediately remove from heat, cover and lst stand until water is absorbed. (about 5 minutes).
Transfer to a large bowl and fluff with a fork.  Chill.

Place the chopped carrots, green beans and bell pepper in a steamer basket and steam over boiling water for about 3 minutes.  Vegetables should be brightly coloured and still have a crunch.
Rinse under cold water, drain and chill.

When couscous and vegetables are cool, mix the steamed vegetables and also the onion and mint into the couscous. Pour dressing over all and chill at least 30 minutes.

Sprinkle toasted almonds over top just before serving.

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Shredded Potato & Zucchini Salad

Source: Ecological Cooking
Date tried: June 2/17
Yield: 4 servings
Time needed: Quick to put together but allow and hour or two to chill

Prior preparation needed,
Peel, cook and shred potatoes

I found this a unique salad. In all my years of making potato salad, I had never thought of shredding them instead of chopping them into cubes. But it works well with the shredded zucchini. The dressing (mayonnaise + French dressing) accounts for most of the flavour.

Shredded Potato & Zucchini Salad

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Cold Zucchini and Buttermilk Soup

Source: Diet for a Small Planet
Date tried: May 8, 2017
Yield: 4 servings
Time needed: 5-10 minutes + time to chill

This is the recipe which taught me buttermilk is delicious in many ways other than an ingredient of pancake batter and converted me to cold soups which I used to think was an oxymoron.

Cold Zucchini and Buttermilk Soup

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Oatmeal Buttermilk Pancakes

Source: Diet for a Small Planet
Made: November 4, 2013
Yield: 6 servings
Time to make: 2 days!!

Prior preparation needed
Lots of prior preparation needed for this dish, especially if you are using unrefined rolled oats.  The recipe suggests soaking the oats overnight.  Then it also suggests letting the completed recipe chill up to 24 hours “for even better results”.

So I quickly switched my day around and ended up having these pancakes for supper instead of breakfast. But nothing beats a buttermilk pancake.  These are beautifully light and very delicious.

Oatmeal Buttermilk Pancakes

Oatmeal Buttermilk Pancakes

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Spicy Mixed Bean Salad

Source: 12 Months of Monastery Salads
Date tried:March 31, 2016
Yield: 6 servings
Time needed: About 20 minutes + chilling time (1-2 hours) Also see prior preparation

Prior prepartion needed (if using freshly cooked beans)
Time to soak beans 1 hour to overnight
Time to cook beans: 2 hours
(Best to cook each type of bean separately to preserve the colour contrast.)

Nothing like a colourful mixed bean salad to brighten up the table. A good potluck contribution. As you can see it is a dish that needs planning, especially if you choose to cook the beans yourself. But no one step takes much time. I set the beans on to soak one night, cooked them the next day, then made the salad the day after. With a slow cooker, one can set the beans on to soak in the morning, cook them in the slow cooker overnight and make the salad next morning to chill for the evening meal.

Spicy Mixed Bean Salad

Spicy Mixed Bean Salad

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