Southwestern Zucchini Pasta Salad with Tomato-Cilantro-Avocado Sauce

I created this recipe when I needed a reason to try a new local pasta brand, and eventually turned it into a vegan salad with raw zucchini noodles! I also added the avocado the second time around and loved the creaminess it gave the sauce. It's a light, spicy salad that satisfies and refreshes on a hot summer day. I've posted the zucchini version, but know that you can use a box of your favorite pasta if you're so inclined.


SW Pasta Salad with Tomato- Cilantro- Avocado Sauce
By Caroline Mac

Serves 3-5 

Ingredients:
4 zucchini, sliced into thin strips (I used a vegetable peeler)
1 cucumber, peeled and diced
1 c carrot, shredded
1 container (3 cups) Pomi diced tomatoes, split in half
1 c fresh cilantro, plus 1/4 c to be added later

1 15 oz can low-sodium black beans, rinsed and drained
1/2 avocado, plus more for garnish
Juice of 1 lime
2 cloves garlic
1 t SW style seasoning
1 t smoked paprika
1/2 t cayenne pepper
3 pinches salt
Cholula hot sauce, to taste





Step 1: Combine 1.5 c tomatoes, 1 cup cilantro, avocado, lime juice, garlic, and all seasoning in a blender or food processor and puree until smooth. Set aside.

Step 2: Combine Zucchini noodles, cucumber, carrot, 1.5 c tomatoes, 1/4 c cilantro and beans in  a large bowl. Stir gently until thoroughly mixed, careful not to break the zucchini noodles.

Step 3: Pour sauce evenly over the vegetables and stir gently until all ingredients are thoroughly coated.  Serve cold or at room temperature with a few slices of avocado for garnish.

Enjoy!


~Caroline~

Mexican Lettuce Wraps

Every time I go to P.F. Chang's I have to order their vegetarian lettuce wraps. I love the warm veggies and tofu combined with the crispy lettuce leaves. While I was home for a month, my mom was craving a mexican- inspired dish. We had some beans in the cabinet but I wanted to do more than just a burrito or bean salad (that came a different night). The result was inspired by my favorite aforementioned dish just with a different filling. Some of the spice quantities are approximate because I was improvising at that point. I highly suggest you pick your seasoning and add it a bit at a time until you're happy with the flavor.

Mexican Lettuce Wraps
By Caroline Mac

Ingredients:
1 yellow bell pepper, diced

1 red bell pepper, diced

1/2 zucchini, chopped

1/2 sweet onion, finely chopped

1 c fresh cilantro

3 cloves garlic, chopped

1 can each low sodium black and pinto beans, drained and rinsed

1 t Penzey's Arizona seasoning, or equivalent mexican spices

1-2 t Penzey's Southwest seasoning, or equivalent southwestern spices

1-2 t smoked paprika

Chile garlic Cholula hot sauce, to taste

Lots of lime juice, to taste

Olive oil for cooking

1 head butter lettuce, leaves left whole

1-2 heads romaine, whole leaves

1 Avocado, sliced


Step 1: Coat the bottom of your saute pan with olive oil and heat over medium- high heat. Add all veggies and garlic and saute until they begin to become tender.

Step 2: Add cilantro and spices, stirring for a minute or two longer. Reduce heat and add beans, lime, and hot sauce. Stir and until everything is thoroughly mixed.

Step 3: Remove mixture from heat and allow to cool. Spoon mixture onto butter lettuce leaves and into romaine boats. Top with avocado and serve immediately.

Note: You may want to have a spoon and fork handy, as this dish can get a bit messy...

Enjoy!
~Caroline~

Peanut Tofu and Avocado Spring Rolls

It's finally feeling like spring! I found it only appropriate to start the season off with spring rolls! Basically, I created two recipes- a broiled peanut tofu, and the spring rolls that it was encased in. These are great for parties, lunch boxes, or just as a quick and healthy snack.

Peanut Tofu and Avocado Spring Rolls
By Caroline Mac

Note: Allow plenty of time to prepare this, as the tofu takes a couple of hours to marinate.

Ingredients:
Peanut Tofu:
11 strips of extra-firm tofu, pressed (Strips should be about 1/2 inch thick)
1/4 c crunchy peanut butter
1 T soy sauce
1 T rice vinegar
2 t sesame oil
1t lime juice
1/8 t Penzey's Singapore seasoning
Just under 1/4 t stevia
4 drops sriracha hot sauce
1 t water

Wraps:
3/4 avocado, sliced into 11 slices
1 bag Trader Joe's Broccoli slaw (you won't use the whole bag)
11 small shitaki mushrooms, washed and dried
11 spring roll rice wrappers (you can get these in the Asian section of most supermarkets)


Step 1: Mix all ingredients for the peanut tofu together, except for the tofu, until thoroughly blended. Coat each slice of tofu in the sauce, place in an oven-safe dish and allow tofu to marinate for a couple hours.

Step 2: Broil tofu in the oven for approximately 6-8 minutes on each side, or until each side is golden and crispy. Allow to completely cool before making rolls.

Step 3: Prepare first rice wrapper as according to the package. Typically, you soak the wrapper in warm water for a few seconds until it becomes flexible, place it on a towel to dry, and wrap it around your filling.

Step 4: Place one piece of tofu, one mushroom, one slice of avocado, and a small bunch of slaw in the center of the wrapper.

Step 5: Fold over one side of the wrapper, making sure to keep the ingredients compact. Fold in the top and bottom of the wrapper and continue rolling it until the ingredients are securely inside.

Step 6: Repeat this process for the remaining 10 wrappers. Serve with a sauce of your choice. I've had them with both sweet and sour sauce and a peanut sauce. Both tasted great!

Enjoy!

Southwestern Tofu Scramble

Until just a couple weeks ago, I had never eaten a tofu scramble! Crazy right? A vegetarian that has never had this dish... Well, it turns out that I love it. My initiation into tofu-scramble-dom occurred at Whole Foods. They had a Cajun tofu scramble with Cajun sweet potatoes.

It turns out that making a tofu scramble is incredibly easy. I think they're generally made for breakfast, but I did it for dinner. My dad got me a gift of gourmet spices at a cooking shop near my studio, including Southwestern seasoning, a Singapore seasoning, and an Balti seasoning. I've made it my goal to make something each night with these spices as the inspiration. Tonight was Southwestern night. I found a basic recipe online and decided on my own spices and serving suggestion.

Check back in tomorrow for a new Asian recipe!

Southwestern Tofu Scramble
Inspired by Vegetarian Times
Ingredients:
1 red bell pepper, diced
4 green onions, chopped
1/2 cup chopped carrots
1 clove garlic, minced
2t Southwestern seasoning
1 16-oz package extra firm tofu, rinsed, drained, and crumbled
1-2t Mexican hot sauce
2T cilantro, chopped
Salsa verde, for garnish
1/2 avocado, garnish
Olive oil for saute

Step 1: In a large sillet, saute pepper and carrots in olive oil over medium-high heat until tender. Add Onions, garlic, and seasoning and cook for a couple more minutes.

Step 2: Add Tofu and hot sauce, stir until evenly mixed and cook until heated through.

Step 3: Stir in cilantro.

Step 4: Serve topped with salsa and avocado. You can also add more hot sauce if you prefer a spicier dish.

Enjoy!