Radicchio, Radish and Fennel Salad

It's 4 o'clock in the afternoon and I was almost the whole day outside, enjoying the bright and really warm day. Right now we got temperature over 10 °C. it almost feels like springtime at the last day of january.

 

After Therapy in the morning I stopped at a friends home and we spend a great time talking and laughing. We discussed a lot about peoples health and other stuff.

When I was at home unpacking my groceries I realized that on pack of prepared sauerkraut got a hole in the pack and all the sauce in my bag. Everything smelled like sauerkraut! What I've done the first thing was to wash my caring bag, hopefully the smell will be gone.



 

 

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This salad is really a pefect winter salad or even an early spring salad. All it's freshness and crunch from the winter salad fixings.



Radicchio, Radish and Fennel Salad

Serves 8

Ingredients:

Salad:
1/2 cup pine nuts
1 large head radiccio, quartered and thinly shredded
6 small radishes, thinly sliced
1 small fennel bulb, trimmed, halved and thinly sliced
1 large cucumber, sliced itno 1/4-inch matchsticks

Dressing:
1/2 cup mint leaves
1/4 cup fresh lemon juice
1/4 cup olive oil
1 Tbs. pure maple syrup
1 1/2 Tbs. Dijon mustard

Direction:
1. To make Salad; Toast pine nuts in skillet over medium heat 5 min., or until golden brown. Transfer to plate to cool.
2. Combine radiccio, radishes, fennel and cucumber in large bowl.
3. To make Dressing; Purée mint, lemon juice, oil, maple syrup and mustard in blender until smooth. Season with salt and pepper. Add dressing to salat; toss to coat and garnish with toasted pine nuts.

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This is the cheese-free, noodle-icious, rich and hearty lasagna you may have dreamed of. A blend of Tofu and vegan cream cheese makes a creamy substitute for the ricotta usually used in Lasagna.

 



 

Ultimate Vegan Lasagna

 

 

 



Serves 8

Ingredients:

Filling:
2 tsp. olive oil
2 medium onions, chopped (2 cups)
3 gloves garlic, minced
1 10-oz bag fresh baby spinach
2 12-oz pkgs. firm tofu, drained
1 8-oz pkg. vegan cream cheese
1/4 cup nutritional yeast

Lasagna:
5 1/2 cups red sauce
12 uncooked whole-wheat Lasagna noodles
12 oz vegan italian sausage, cut into thin rounds, or vegan sausage crumbles, broken apart
1 cup shredded vegan mozzarella cheese

Direction:

1. To make filling: Preheat oven to 375°. Heat oil in skillet over medium high heat. Sauté onions and garlic in oil for 4 to 5 min., or until golden. Add spinach and cook 2 to 3 min. Transfer to bowl of food processor. Add tofu, cream cheese, basil and nutritional yeast and blend until smooth. Season with salt and pepper.
2. Spread one quarter of red sauce on botton of a medium big baking dish. Cover with 4 or 5 noodles, then half of filling, and ladle on another one-quarter of sauce. Repeat layer of noodles and remaining filling. Spread sausage evenly over top, and top with one-quarter of sauce. Finish with final layer of noodles and remaining sauce. Sprinkle with mozzarela.
3. Cover with foil and bake 30 min. Uncover and bake 15 to 20 min. more or until noodles are tender and topping is melted. Let stand 10 min before serving.

Enjoy!