Russian Salad

I recently picked up two books on raw veganism at a thrift store. I should point out that I am NOT a raw vegan and I am not even sure that a purely raw diet is the best choice. However, I do think that it is good to include a lot of raw foods into your regular (vegan) diet.

These two books provided lots of information about raw techniques and nutrition. They also proved to me that I do not have the will power to be a raw vegan. However I can include raw food as much as possible, and since I love salads, this salad was a good jumping off point. Please note though: that it is not 100% raw.

The dressing/marinade was inspired by a few of the lemony vinaigrettes in the raw books. The vegetables were inspired by what happened to be in my fridge. The final product reminded me of salad I remembered from Red Square, a local Russian bar.

Insalata Russa

Lemon-Garlic Marinade:

Ingredients
6 tbs fresh squeezed lemon juice
2 tbs olive oil
2 cloves garlic, put through a press
1 tsp dry mustard
2 tsp paprika
4 squirts liquid aminos or soy sauce
Salt and Pepper to taste

Method

1. Mix all ingredients in a jar and shake well.

Salad:

Ingredients
1 cup diced potato
1 large carrot
5 radishes
1/2 red bell pepper
1 cup peas
Lemon-Garlic Marinade
vegan mayonnaise (optional*)
mixed greens

Method:

1. Boil potato until slightly tender, rinse and set aside to cool.
2. Dice all vegetables into equal size cubes (nearly the size of peas)
3. Place all vegetables (including potatoes) in a bowl and stir in the marinade. Allow to marinade for at least one hour.
4. If desired, strain veggies and combine with vegan mayonnaise to taste.
5. Serve over mixed greens.

* The mayonnaise was what I remembered from the Russian restaurant. It makes a creamier salad and is quite tasty BUT it ups the fat content considerably.

I packed this salad for our lunches the next day. Both my husband and I both enjoyed the salad immensely. The starchy potatoes, carrots and peas provided a filling lunch while the crunch of the radishes was a satisfying contrast to the creaminess of the potatoes, and yes the fatty mayonnaise dressing.

We're having a heat-waaaaave!

Wow is it hot in Baltimore lately! After our especially mild summer, I feel like my husband and I are even less able to handle the heat. Heat typically never bothers me but for some reason, today all I want to do is meld with my couch while my AC blasts away. Since the temperatures are pushing 100 degrees.... I guess that is acceptable. Anyway due to the heat, we have reverted to the "three R's of dinner" : Relax, Reuse and Reheat. So no new recipes today....

Instead I want to talk about my favorite breakfast (especially on hot days!!) the GREEN SMOOTHIE. I could drink a green smoothie every day. It is my favorite breakfast: fast, easy, healthy and light. It is also a way to sneak additional servings of veggies into my day. I originally read about green smoothies online when I stumbled upon the Green Smoothie Challenge. The people who run this side promote raw green smoothies all over the web. Below is a cute video from You Tube they posted about green smoothies:




This is how I make my green smoothies. First I assemble all of my ingredients. Look at all of the good things that are about to go into my blender! I have fruit, vegetable and even a little flax seed for additional fiber and omega 3's.


First I cut all of the fruit into chunks and put in the blender with some water.


After that I blend the combo until it is frothy and smooth.


Next I add the lettuce (spinach and kale are good too) and flax seeds; after it is smooth again I can throw in some ice and then I am ready for my icy green smoothie!




This is especially delicious on a hot day! Plus I know I am getting lots of good things. I usually drink a blender-full which is a few little glasses like these. If I were going to eat toast or anything I wouldn't have room for that much though. These little smoothies can fill you up!