Curried Rice Salad

Main-course salad with plenty of flavor and fiber. Make sure to let it sit for at least an hour before serving; also excellent the day after. Recipe adapted from the one in Simple Vegetarian Pleasures by Jeanne Lemlin (LOVE this book!) — starred items are my additions. Make the rice a day ahead and undercook slightly.

Curried Rice Salad with Apples and “Smoky” Tofu

For the Tofu (optional)*:

• 1/2 package tofu, squeezed, drained, and cubed evenly into cubes 1/2″ to 1″
• 1/3 c olive oil
• 1 Tsbp toasted sesame oil
• 1/2 tsp liquid smoke / hickory smoke flavor
• 1 Tbsp soy sauce

For the Salad:

• 2 1/2 – 3c cold cooked long-grain brown rice (made from 1 cup rice boiled in 2 cups water; OR use 1 2-cup package pre-cooked microwave-pouch brown rice
• 1 red-skinned apple (fuji, pink lady, jazz; or gala, red delicious), cut into 1/2″ dice
• 1/3 c chopped dry roasted peanuts
• 1 c thawed frozen peas
• 3 scallions, thinly sliced (or 1 shallot or 1/4 small yellow onion), minced superfine
• 1/2 jar (about 3 oz) roasted red peppers, chopped finely*
• 1 sm. or med. Roma tomato, chopped small*
• 10 snow peas cut into thin strips the short way using kitchen scissors
• 1/2 to 1 full cup crumbled feta cheese*

The Dressing

• 3 tablespoons fresh lemon juice
• 2 teaspoons fresh ginger root (peeled & minced)
• 2 garlic cloves, minced
• 2 teaspoons curry powder
• 1/4 teaspoon salt
• Generous season freshly ground pepper
• 1/4 cup olive oil

(For stronger dressing, use instead: 4 Tbsp lemon, 2 1/2 – 3 tsp ginger root, 3 garlic cloves, 3 tsp curry powder, 1/4 tsp salt, 1/4 to 1/2 tsp cayenne pepper, 1/3c olive oil.

1. For tofu, if using: combine liquid ingredients for tofu in a small bowl and whisk vigorously. Add in tofu cubes, swish around, and let sit 5-30 minutes. Meanwhile, chop other ingredients and heat very-nonstick skillet over medium. Add tofu and remaining liquid ingredients for tofu and brown on each side (turn every few minutes). Set aside.
2. Combine the rice, raisins, apple, peanuts, peas, scallions and snow peas in a large bowl and toss well.
3. Combine all the dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Pour the dressing on the salad and toss to coat well. Add tofu.
4. Chill at least 1 hour or up to 8 hours; bring to room temperature before serving.

Quick “Lettuce” Wraps with Spicy Hummus

I never order lettuce wraps because lots of cheapskate restaurants think iceberg counts as lettuce — and I don’t really relish the idea of something like that falling apart. Here are some “lettuce” wraps I make using Swiss Chard, which is somewhere between baby spinach and bok choy. Like other dark, leafy greens, chard gives the most nutrients if you wilt it before eating, but raw it has a great texture and just enough strength to hold a small amount of vegetables easily.

Quick “Lettuce” Wraps

PER wrap (2 wraps are a light lunch for 1 average-sized female):

• 1 leaf of fresh raw Swiss Chard, washed, shaken out, and halved lengthwise along the spine
• 1 Tbsp cream cheese, softened
• 1-2 Tbsp spicy hummus (see below)
• About 2 Tbsp (or 1/6 of 1 large) carrot, shaved in thin strips using a vegetable peeler or chopped super thin
• 1/2 tomato, chopped fairly small (the chard is thick, so it’s ok if this looks a little wet)
• optional items: sliced olives; 1 very-thin slice red onion or sweet yellow onion; small pinch of black pepper

Spread cheese and hummus halfway along chard leaf. Arrange veggies on top. Roll inward, from leaf edge toward leaf spine. Optional: affix wrap to itself with a toothpick and an olive.

Spicy Hummus:

1 15-oz can chickpeas, rinsed and drained

1 can uncooked or pre-cooked black beans (I use the Cuban style ones from Trader Joe’s)

1/4+ c sunflower butter

1/4 c olive oil

1/8 c fresh lemon juice

1/8 – 1/4 c light vinegar such as rice vinegar, apple cider vinegar, or both together

2-3 cloves of garlic, crushed

1 Tbsp dried cilantro

1/2 – 1 tsp chili powder

1/2 – 1 tsp cumin

1/2 – 1 tsp Mexican hot sauce

Combine all ingredients in a food processor and pulse, scraping frequently, until fully combined.

As necessary, while mixing:

Add in up to 1/8 cup water – adjust until hummus reaches preferred texture.

Add salt and extra garlic, lemon juice, vinegar and spices to taste. Note: the garlic and hot sauce can increase slightly in spiciness as the hummus is stored in the fridge, so do not start out overwhelmingly spicy.