Mock Chicken Salad

This is really delicious stuffed in a large tomato or avocado. Serves 4-6

Ingredients:

1/4 C sunflower seeds
1 C cashews
1 cucumber, peeled and seeded and cut into chunks
2 green onions, cut into smaller pieces
1 cup of pecans
1 celery stick, cut into chunks
1 tsp. dried dill
1/4 tsp. curry powder
juice of 1/2 a lemon

Preparation: Put all ingredients in a food processor and pulse chop until everything is chopped medium to fine. Enjoy! ----------------------------------------------------------------------------------

From the recipe files of TheRawTable.com

Confetti Couscous Salad

(Original recipe by Lucy Goodrum)

1 box plain couscous
1 package smoked or marinated tofu (any flavor), cubed
1 chopped red, yellow or orange pepper
1/2 cup sliced green olives
1/2 cup sliced cherry tomatoes
1 cup cooked beans (black eyed peas or chick peas are best)
1/2 cup corn (defrosted if frozen)
1/4 cup chopped sweet or red onion
1/4 chopped fresh cilantro

Dressing:
1/2 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup olive oil
1 clove garlic, minced
1/2 tsp salt
Freshly ground pepper to taste
Dash of Tabasco or other hot sauce

Prepare couscous according to box instructions. Stir all ingredients, except dressing, into couscous in large bowl. Whisk dressing ingredients together in small bowl and add to couscous mixture.

Black Bean and Couscous Salad

Adapted from www.allrecipes.com/recipe

1 cup uncooked whole wheat couscous

1 1/4 cups vegetable broth (original recipe called for chicken broth)

3 Tbsp. extra virgin olive oil

2 Tbsp. fresh lime juice

1 tsp. red wine vinegar

1/2 tsp. ground cumin

8 green onions, chopped

1 red bell pepper, seeded and chopped

1/4 cup chopped fresh cilantro

1 cup frozen corn kernels, thawed

2 (15-oz.) cans black beans, drained

Salt and pepper, to taste

1. Bring chicken broth to a boil in a 2-quart or larger sauce and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.

2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.

3. Fluff the couscous well, breaking up any chunks. Add vegetables to the bowl and mix well. Season with salt and pepper to taste and serve or refrigerate until ready to serve.

Makes 8 servings

Nutrition info per serving:

Calories: 258

Total Fat: 6.3 g

Cholesterol: 0 mg

Sodium: 566 mg

Carbohydrate: 41.1 g

Fiber: 9.6 g

Protein: 10.5 g

Green Goddess Dressing

1 package lite silken tofu

1/4 cup Bragg's Aminos

3 green onions

1 tsp. onion powder

1 tsp. garlic powder

1/4 cup parsley flakes

Blend together in blender until smooth. Chill. This is a delicious dressing for all types of green salads. We have even used this as a dip for raw vegetables, topping for rice and/or potatoes.

Marinara Sauce

Yield: 1 cup, 2 servings

1 ripe tomato, seeded and chopped ( about 1/2 cup)
1/2 cup sun-dried tomatoes, soaked or oil-packed
1/2 red bell pepper, chopped (about 1/2 cup)
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh basil, or 1 teaspoon dried
1 teaspoon dried oregano
1/2 teaspoon crushed garlic (1 clove)
1/4 teaspoon salt Dash black pepper (optional)
Dash Cayenne

Place all ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Marinara sauce will keep three days.

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From the Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet

Mock Rice Pilaf

Yield: 1 serving

1 cup peeld and grated zucchini (about 1 zucchini)
1/8" teaspoon salt
3 tablespoons Marinara sauce (see Marinara sauce recipe)
1 tablesppon chopped pine nuts
2 teaspoons dark or golden raisins, soaked 10 minutes and drained
1 teaspoon minced fresh arsley or dill weed

Place the zucchini and salt in a mixing bowl toss and let rest for 5 minutes. Squeeze out the liquid with you hands and discard. Add Marinara sauce, pine nuts and parsley to zucchini and toss gently. Serve immediately.

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From the Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet

Kale Avocado Salad

1 head kale, any variety is great shredded
1 c tomato diced
2 T leek minced (or sweet onion)
1 c avocado chopped
2 1/2 T olive oil or flax oil
1 1/2 T lemon juice
1 t Celtic Sea salt
1/2 t cayenne

In a mixing bowl toss by hand all ingredients together, squeezing as you mix to 'wilt' the kale and creaming the avocado. Serve immediately. As a variation add chopped fresh herbs or your choice of diced vegetables.

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From a cooking class recipe at Vegetaran Summerfest by Chad Sarno