This salad can be prepped in the morning. As you wander up from the Beach , open a bottle of wine to let it breathe while you start the coals on the grill, shower and put it all together.It is even easier if you choose to buy some organic cornbread. We like to make our own but it’s summer after all, keep it simple.
1 C Raspberries(fresh or frozen)
1/2 C Extra Virgin Olive Oil
3 T Miso -preferably red but any kind will do.
1 1/2 T Ume Plum vinegar
3 Garlic cloves-Large minced
1 T Raw Honey
1″ knob Ginger-peeled and grated
1/2 Lemon -juiced
4 T fresh minced basil .
Put everything but the basil in a vitamin or blender and blend until fully mixed. Add basil and give a quick pulse in order for it to mix yet still leave tiny pieces of basil.
2 C Spinach washed and chopped
2 C Savoy cabbage -washed and chopped
1 C Red (or any kind) Kale-washed and chopped
1/4 C Red Onion -finely diced
1 C Toasted Pecans or Nuts of choice.
5 nectarines sliced for the grill.
20 ounces extra Firm tofu.
2 Cloves garlic-minced
3 T Olive oil.
2 -3 C Cubed corn bread
Toss the tofu in a mixture of the minced garlic olive oil and salt, set aside until ready to grill. ( If the tofu is packed in water, place it in a mesh strainer with a light weight on top for about 20 minutes to squeeze out any extra liquid first)
Slice nectarines for the grill and brush with olive oil.
Either on an outdoor grill or an indoor grill pan , cook the tofu and once heated through immediately toss into some of the dressing to soak up some of the flavors then set aside.
Cook the nectarines or peaches on the grill or pan until cooked though and set aside.
Arrange the lettuces and onion in a large salad bowl, top with desired amount of dressing and toss so that all of the veggies are lightly coated . Top with the tofu, nectarines, nuts and cubed corn bread. Add fresh flowers such as Day Lillies for an interesting taste, visual appeal and nutrition . Creamy goat cheese, blue cheese or even feta would go nicely for the non-vegans.
Pass the pepper mill .
Corn Bread Recipe -Vegan and gluten Free. Adapted from Reinhart’s ‘Bread Revolution’
2 3/4 C Corn meal
1/2 C Teff Flour
4 tsp Baking powder
1/2 tsp baking soda
6 T Honey or sugar
2 !/2 C non dairy milk
2 T Ground Flax Seed
4 T Extra Virgin Olive oil(EVOO)
1 T Raw Apple Cider Vinegar
4 T water
1 tsp Salt
1/4 tsp Active yeast
METHOD : Preheat oven to 350
Mix the apple cider vinegar into the non dairy milk and set aside. for five minutes
Mix the ground flax with the water and set aside for five minutes.
In a large mixing bowl combine the EVOO,milk mixture, flax mixture, honey or sugar and yeast.
In a separate small bowl, mix together the salt, baking powder, baking soda ,cornmeal and Teff flour. Slowly mix into the liquid mixture until well combined.
Pour into a well greased 8″x8″ pan or round cake pan.cook for about 25 minutes then rotate pan and cook for another 20 – 25 minutes until the center springs back up when pressed.