Woodstock Peace Salad with Tahini Dressing

Organic mixed greens (romaine, arugula, or spinach)

Diced cucumbers

Red peppers

Shredded carrots

Broccoli florets

Diced red onion

Shredded purple cabbage

Sprouts of your choice (sunflower and mung bean sprouts are recommended)

Avocado

Olives

Hemp seeds

Dressing:

1 c. tahini

1/2 c. lemon juice

1 garlic clove, minced

Purified water (for thinning)

Salt and pepper to taste

Prepare the salad ingredients and toss them together. Whisk together all dressing ingredients in a bowl until combined. Dress the salad and serve.

Adapted from Forks over Knives, p. 107.

In a Pickle Pasta Salad

2 c. dry whole wheat macaroni, cooked, drained, and cooled

2 15-oz cans no-salt-added cannellini beans, Great Northern beans, or chickpeas, rinsed and drained, with aquafaba reserved

1/2 c. dill pickle juice

1/4 c. tahini

2 T. lemon juice

1/2 t. sea salt

1/4 t. freshly ground black pepper

2 c. packed chopped kale leaves

1 c. thinly sliced celery

1 medium Gala apple, cored and finely chopped

3/4 c. thinly sliced baby dill pickles

1/2 c. finely chopped red onion

2 T. chopped fresh dill or 1 T. dried dill

Cook macaroni per package directions; drain and set aside to cool.

For dressing, in a blender combine drained beans,1/4 c. of the aquafaba, pickle juice, tahini, lemon juice, salt, and pepper. Cover and blend until smooth and creamy. Taste and add more aquafaba, pickle juice, and/or lemon juice to reach desired flavor and consistency.

In a large bowl, combine kale leaves, celery, apple, dill pickles, onion, and dill. Pour dressing over and stir to combine. Add paste and stir until well coated. Top with additional fresh dill if desired. 

Makes 8 cups.

Adapted from forksoverknives.com.

Marinated Beet Salad

 2 small or 1 large Fresno pepper, finely chopped

1 medium shallot, finely chopped

2 T. olive oil

2 T. fresh lemon juice

1/2 t. salt

4 medium or 2 large red and/or golden beets cut into matchsticks or thin strips

1/3 c. plain yogurt

1/4 c. tahini

1 T. lemon juice

1/3 c. goat cheese or feta cheese, crumbled

1/2 c. pomegranate arils

1/3 c. chopped pistachios

1/3 c. chopped fresh mint

1/4 c. chopped fresh parsley

For marinade: In a large bowl, combine pepper, shallot, olive oil, lemon juice, and salt. (If using different colors of beets, divide marinade into separate bowls for each color.) Add beets to marinade; stir to coat. Let stand at least 10 minutes, stirring occasionally.

Meanwhile, in food processor, combine yogurt, tahini, and lemon juice. Cover and blend until fluffy.

To serve, spread tahini mixture on a large platter, making a swoosh with the back of a spoon. Lift beets out of marinade, draining excess into the bowl. Place beets on tahini mixture. Sprinkle on cheese, pomegranate arils, pistachios, mint, and parsley. Drizzle with additional marinade.

Serves 4.

Adapted from Better Homes & Gardens magazine, Oct. 2020, p. 124.  

Lemon & Dill Hummus

1 15-oz. can chickpeas, rinsed

2 t. tahini

2 cloves garlic

2 T. water

2 T. lemon juice

1 t. lemon zest

3 T. chopped fresh dill

Salt and pepper to taste

1/4 c. extra-virgin olive oil

Place all ingredients except oil in a blender and blend on high speed for 1 minute. Drizzle in olive oil and blend until smooth. Add a splash of water and blend again if it's too thick.

Adapted from pretzelcrisps.com.

Potato-Lover's Bowl

2 medium potatoes, cut into 1-1/2" wedges
2 c. small cauliflower florets
4 c. shredded kale, stems removed
1/2 c. shredded carrot
1 recipe Romesco Sauce*
1/4 c. thinly sliced green onions
1/4 c. cooked or canned chickpeas, rinsed and drained

*Romesco Sauce:
1/2 c. canned chickpeas, rinsed and drained
1/2 c. jarred roasted red bell pepper
1 T. water
1-1/2 t. lemon juice
1-1/2 t. tahini
1/2 t. smoked paprika
1/4 t. minced fresh garlic
1/4 t. ground cumin
Sea salt and freshly ground black pepper, to taste

Make Romesco Sauce by combining all ingredients in a blender. Set aside.

Place potato wedges in a steamer basket in a large saucepan. Add water to just below basket. Cover, bring to a boil, and steam 10 minutes or until tender. Transfer potatoes to a large nonstick skillet; brown over medium heat, 5 minutes per side.

Meanwhile, lightly cook cauliflower in same steamer basket, 3-5 minutes. Transfer to the skillet and brown with potatoes.

Cook kale in same steamer basket, 1-2 minutes or until lightly wilted.

Divide potatoes, cauliflower, kale, and carrot between two bowls. Drizzle Romesco Sauce evenly over bowls. Sprinkle with green onions and chickpeas.

Makes 2 bowls.

Adapted from ForksOverKnives.com.

Hummus

1 lb. chickpeas (garbanzo beans)
1/4 c. tahini (sesame seed paste)
2 T. freshly squeezed lemon juice
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
3/4 c. water
Sprig of parsley, for garnish

Soak the garbanzo beans in a large bowl of water overnight. Rinse well and cook over low heat until tender, about 50 minutes.

Place the garbanzo beans (reserving a few for garnish), tahini, lemon juice, garlic, salt, and pepper in a blender or food processor and chop finely. Add enough of the water to obtain a smooth and creamy dip.

Garnish with the parsley and reserved garbanzo beans and serve.

Serves 6-8.

Adapted from Simply Delicious Vegetarian, p. 241. 

Roasted Sweet Potato Salad with Lemon Tahini Dressing

3 medium sweet potatoes, peeled and cut into 1" pieces (1-1/2 lbs. total)
1 T. olive oil
Salt and ground black pepper
1 large red sweet pepper, seeded and chopped
1/2 c. plain yogurt
2 T. lemon juice
1 T. milk
1 T. tahini
1-1/2 t. honey
1/2 t. salt
1.4 t. cracked black pepper
1 shallot, minced
2 T. chopped fresh Italian parsley

Preheat oven to 400 degrees. Line a 15 x 10 x 1-inch baking pan with foil. On the baking pan toss together sweet potatoes and the olive oil; sprinkle lightly with salt and pepper and spread in an even layer. Roast, uncovered, 20 min., stirring once. Add sweet pepper to pan and roast 5-10 min. more or until tender and potatoes are browned at the edges. Let cool.

For dressing, in a small bowl stir together the yogurt, lemon juice, milk, tahini, honey, salt, and pepper.

In a serving bowl combine sweet potatoes, sweet pepper, shallot, and parsley. Drizzle with yogurt dressing before serving.

Serves 6.

Adapted from Grape magazine, Winter 2015.