Warm Winter Salads - Recipe

Vegetarian Journal, Nov, 2000 by Debra Daniels-Zeller

1 3/4 cups water
1 cup mixed whole grains (use any of the
  following: brown rice, hulled barley, wild
  rice, kamut, or spelt)
Pinch of salt
1/2 Tablespoon olive or canola oil
1 onion, chopped
4 to 5 cloves garlic, pressed
1 cup "chicken-style" seitan, cut into bite-size
  chunks
2 cups finely shredded green cabbage
2 cups finely shredded red cabbage
1/4 cup lemon juice
1/4 cup creamy peanut butter
1/2 cup silken tofu
1 Tablespoon mirin (optional)
1 teaspoon vegan sugar or fruit sweetener
1/4 to 1/2 teaspoon cayenne
1/2 teaspoon salt
2 Tablespoons roasted peanuts (optional)

In a saucepan, bring the water to a boil. Add whole grains and a pinch of salt. Reduce heat to simmer, cover, and cook for 55 minutes or until grains are done.

Heat a heavy skillet over medium heat. Add oil and onion. Stir, reduce heat, cover, and sweat the onions until transparent. Remove cover, add garlic, stir, and cook until onions are lightly browned. Add seitan, cabbages, and 2 Tablespoons water. Cover and cook until cabbage is tender. When vegetables are done, combine them in a large bowl with whole grains. In a blender, combine 1 Tablespoon water with the lemon juice, peanut butter, silken tofu, mirin, sweetener or sugar, cayenne, and salt. Mix dressing and whole grains. Top with roasted peanuts, if desired.

without nuts:
Total calories per serving: 337
Carbohydrates: 38 grams
Sodium: 70 milligrams
Fat: 8 grams
Protein: 30 grams
Fiber: 6 grams

SMOKY POTATO-SQUASH SALAD

(Serves 6 to 8)

The flavor of baked beans combined with potatoes and squash was my inspiration for this salad. Ground chipotle chilis (smoked jalapenos) lend a hot, sweet, smoky flavor to this salad. You can find the powder in natural foods stores, Mexican grocery stores, and specialty food shops. If you like your food very hot and spicy, add up to 1 teaspoon of the chipotle chili powder. Smoky tempeh strips can be found in natural foods stores and grocery stores in the refrigerated soy food section.

1 pound red potatoes, scrubbed or peeled
  and cut into bite-size chunks
1 1/2 pounds Delicata squash, seeded and
  cut into bite-size pieces
1/2 Tablespoon canola or olive oil
1 red onion, chopped
3 smoky tempeh strips, cut into 1-inch
  lengths
2 or 3 leaves and stems of bok choy, leaves
  torn into small pieces and stems
  finely diced
1 red pepper, seeded and chopped
1/4 cup soy-based, lowfat, vegan mayonnaise
1/4 cup red wine vinegar
2 Tablespoons maple syrup
1 Tablespoon Dijon mustard
1/2 teaspoon chipotle chili powder
Salt to taste
1/3 cup finely chopped parsley or cilantro

Steam potatoes and squash for 15 to 20 minutes or until fork-tender. While potatoes and squash cook, heat a heavy skillet over medium heat. Add oil and onion, reduce heat, cover, and sweat the onions until transparent. Remove cover, add tempeh strips, and continue to cook, turning the strips once or twice, until they are browned on both sides. Add the bok choy leaves, cover, and cook until leaves are wilted and tender. When potatoes and squash are done, combine with onions and tempeh strips in a large bowl. Mix in bok choy stems and red pepper.