Appetite for Reduction (8 page)

SERVES 4 • ACTIVE TIME: 5 MINUTES • TOTAL TIME: 5 MINUTES

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE)

P
eanut and lime loooove each other, and who am I to keep them apart? Sriracha brings the heat and ties the flavors together and turns you into a fire-breathing dragon! Half the peanuts are blended into the dressing, and the other half of them are left choppy. This extends the peanutty flavor and adds some texture, without having to add a bunch more fat and calories.

¼ cup roasted peanuts
2 tablespoons chopped shallot
¼ cup freshly squeezed lime juice
½ cup water
2 tablespoons agave nectar
2 tablespoons soy sauce
1 teaspoon Sriracha, or more if you like it hot

Pulse 2 tablespoons of the peanuts and all of the shallot in the food processor, just to chop everything up. Add the lime juice, water, agave, soy sauce, and Sriracha, and blend until very smooth. Use a rubber spatula to scrape down the sides a few times. Now add the remaining 2 tablespoons of peanuts and pulse for a bit. These shouldn’t be blended smooth, just chopped up small. The dressing will be fairly thin. Adjust the seasonings to your liking. Keep refrigerated in a tightly sealed container until ready to use, up to 5 days.

SERVES 4 • ACTIVE TIME: 20 MINUTES • TOTALTIME: 20 MINUTES

I
nspired by one of my favorite restaurants, New York City’s Candle Café, this recipe will really give you that accomplished gourmet feeling with hardly any work at all. Earthy mushrooms are gently sautéed, then placed atop delicately flavored mâche greens, tossed in a creamy horseradish dressing, and studded with sweet, dried cranberries. Simple ingredients that deliver flavors that can only be described as
exquisite
, if you’re the type to use the word
exquisite
. This would be an excellent Thanksgiving salad and doesn’t taste at all low fat, so don’t be afraid to serve it to a crowd. It would also be great to serve on a soup-and-salad kind of night.

1 teaspoon olive oil
2 cloves garlic, minced
½ pound chanterelle mushrooms, sliced ¼ inch thick (see note)
¼ teaspoon salt
¼ teaspoon dried thyme
Freshly ground black pepper
16 ounces mâche greens
½ cup dried sweetened cranberries
1 recipe
Creamy Horseradish Dressing
(recipe follows)

Preheat a large pan over medium heat. Sauté the garlic in oil for about 30 seconds, then add the mushrooms, salt, pepper, thyme, and a splash of water. Cover the pan to make some of the moisture release from the mushrooms, about 3 minutes. Remove the cover and saute for about 5 more minutes, flipping often, until the mushrooms are tender.

Remove from the heat.

In a large mixing bowl, toss together the greens and cranberries. Drizzle in the dressing and use tongs to coat thoroughly. Divide among four plates and top with the warm mushrooms. Serve immediately.

SERVES 4 • ACTIVE TIME: 15 MINUTES • TOTAL TIME: 15 MINUTES

I
’m always looking for ways to use ajar of horseradish, and I’m always looking for ways to punch up the flavor in my dressings. What a convenient coincidence! Sautéeing the shallots for this dressing adds to the creaminess that the cashews bring.

Preheat a small pan over medium heat. Sauté the shallot and garlic in the oil for about 3 minutes, until the shallot is translucent.

In the meantime, pulse the cashews in a food processor, just to chop them. Add the cooked shallot and garlic, and all of the remaining ingredients. Blend until smooth, scraping down the sides with a rubber spatula occasionally, to make sure you get everything. It may take 5 minutes or so to get it entirely smooth.

Keep the dressing refrigerated in a tightly sealed container until it’s ready to use, for up to 5 days.

SERVES 6 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 1 HOUR

Y
ou know the phrase, “Cool as a cashew?” Of course you don’t, I just made it up. But after tasting this recipe, you’ll see why! A small handful of cashews make this coleslaw your coolest, creamiest, bestest friend. It’s perfect to serve with BBQ or to cool down your
Buffalo Tempeh
(page 161).

DRESSING:
¼ cup cashew pieces
2 tablespoons chopped white onion
½ cup water
5 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon agave nectar
½ teaspoon salt
Freshly ground black pepper
1 (14-ounce) bag coleslaw mix

To make the dressing, place all its ingredients in a food processor. Blend for at least 5 minutes, using a rubber spatula to scrape down the sides often, until completely smooth. It’s really important that you blend for the full time, otherwise your dressing may be grainy.

Pour the coleslaw mix into a mixing bowl. Add the dressing and mix well. Let it sit for at least 45 minutes, to get the cabbage nice and wilted so that it will absorb the dressing. Stir occasionally. Taste for salt and chill until ready to serve.

SERVES 4 • ACTIVE TIME: 15 MINUTES • TOTAL TIME: 15 MINUTES ONCE ALL INGREDIENTS ARE PREPARED, BUT MORE LIKE 2 HOURS IF NOT