Healthy Times Newspaper - Your Local Health & Wellness Resource 11
The Modern Vegetarian
By Moosa Alissa
Substantial Summer Salads
I know what you are thinking: “If I took the steak off my plate, leaving only boiled car-
rots, beans and a handful of roasted potatoes, I would die of starvation and bore-
dom.” You know what? Me too! Thankfully, modern vegetarian cooking puts great
emphasis on creating visually exciting dishes that are full of color, flavor, texture and
nutrition. The summer is a great time to start incorporating more vegetarian dishes into
your diet. With the sun and the heat, there is nothing quite as quick, refreshing and
easy as make ahead, eat later salads. Here are two tasty summer salads to get you
started.
Marinated Roast Tofu, Sweet & Sour Coleslaw,
Goji berries & Cashew Nut
This Asian inspired salad is a powerhouse of protein, antioxidants and flavor.
Enjoy this superb dish with a cold beer or glass of Riesling wine.
Marinated Tofu
Ingredients
1 lbs extra firm tofu squares sliced in half horizontally
1/2 cup soy sauce Juice of 1/2 fresh lemon
2 tbsp minced ginger 1 tbsp minced garlic
1 tbsp sesame oil 1 teaspoon honey
1 pinch cayenne pepper
1. In a medium size zip-lock bag add all the ingredients except the tofu. close the bag
and shake carefully. Next, add the tofu slices to the bag, place on a counter, push out
the air from the bag and seal. Marinate for 4 hours or for up to 24 hours. When mari-
nating is complete, remove the tofu from the marinade, place on a baking tray, and
bake in a pre-heated 375 degree oven for 8 minutes. Reserve till service
Sweet and Sour Coleslaw
Ingredients
1 lbs Chinese cabbage thinly sliced 1/2 cup scallion sliced
1/2 cup cashew nuts roasted and chopped 1/2 cup extra virgin olive oil
1/4 cup sesame seeds roasted 1/4 cup dried goji berries
1/4 cup chopped coriander 2 tbsp honey
Juice of 2 limes 1 tbsp minced ginger
1 tbsp sesame oil salt and pepper to taste
In a medium stainless steel bowl combine the lime juice and honey till incorporated.
Add the sesame oil, olive oil, sesame seeds, ginger and salt and pepper till well mixed.
Add the goji berries, cashews and cabbage and toss till all ingredients are thoroughly
incorporated.
Place a romaine lettuce leaf in the center of four dinner plates. Add a portion of the
coleslaw on top of each lettuce leaf. Add the tofu on top of the portions of coleslaw.
Garnish with a section of lime and a few cilantro leaves and serve.
Apple and Celery Salad with Pumpkin Seeds
and Lemon Tofu Dressing
Apples and celery are a classic salad combo and a nutritional powerhouse of vita-
mins, minerals, phytonutrients and fiber. The pumpkin seeds add a delicious crunch
and are high in beneficial fatty acids and the lemon tofu dressing adds richness to
this crunchy salad.
Ingredients
1 lbs green apples halved, cored and thinly sliced
1 lbs celery thinly sliced 1/2 cup soft tofu
1 cup red onion finely chopped 1/2 cup extra virgin olive oil
1/2 cup pumpkin seeds roasted 1 tbsp nutritional yeast
Juice of 1 lemon with zest finely chopped 1 tbsp honey
1 tbsp liquid amino acids or soy sauce 2 tbsp Dijon mustard
sea salt and white pepper to taste
In a blender add the tofu, lemon, lemon zest, mustard, olive oil, nutritional yeast, liquid
amino acids, honey, sea salt and white pepper. Blend on high speed till the mixture is
smooth. Transfer dressing to a medium steel bowl and add the celery, apple and pump-
kin seeds and mix thoroughly. Refrigerate till service.
Place a leaf of butter lettuce in the center of four dinner plates. Add the salad mix-
ture on top of the lettuce and garnish with thin lemon slices and additional pumpkin
seeds. Serve.
Moosa Alissa is Director and Executive Chef of Life Café. Established in 2004, Life Café is Hong
Kong’s original eco-friendly organic vegetarian restaurant. Life Café specializes in vegetarian,
gluten free and dairy free cooking. For more information please go to www.lifecafe.com.hk. or
Visit us at www.HealthyTimesNewspaper.com/HK
visit our café in Soho. Feel free to contact Life Cafe at 2810 9777.
(852) 2771 1920
Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20