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 Post subject: Re: Salad Samurai
PostPosted: Fri Jun 27, 2014 4:24 pm 
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Lots of things use garlic, but that's easy enough to leave out if you don't want it.

The mustard chia dressing, which is delicious, only has 2tbsp oil because it uses coconut water.

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 Post subject: Re: Salad Samurai
PostPosted: Fri Jun 27, 2014 4:52 pm 
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You can always lower the oil too. It's not like baking where you need it to make stuff work.


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 Post subject: Re: Salad Samurai
PostPosted: Fri Jun 27, 2014 6:31 pm 
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kaerlighed wrote:
I am so tempted to get this book, but I have a few questions:
Do a lot of the recipes call for a lot of oil? Like more than a tbsp or two? And do a lot of the recipes call for raw garlic?


Re the oil - no - this book is definitely light on the oil. Many of the dressing recipes don't call for any oil (using nuts or chia seeds instead of oil, I think), and when they do it's typically between 1-2 tbsp. Flipping through, I saw one that called for 3 tbsp, but most were less than that.

A few of the dressings call for raw garlic. I don't know if the garlic I buy has larger cloves than what the author/testers used, but I now use WAY LESS garlic than recommended. Like I don't think I'd use a full clove, unless it was really small. Flipping through, some of the dressing recipes called for 3 cloves. Way too much for me!


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 Post subject: Re: Salad Samurai
PostPosted: Fri Jun 27, 2014 7:51 pm 
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BBQ Tempeh & Dilly Slaw Bowl
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We had this with corn muffins from IDI. Delicious and filling! This is definitely one of the things that you want to get a little bit of everything on your fork at a time. But we both cleaned our plates and are so full now!


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 Post subject: Re: Salad Samurai
PostPosted: Fri Jun 27, 2014 7:56 pm 
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I always cook the garlic, whether the recipe says to or not. I prefer it that way and it still works in all the recipes just fine.

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 Post subject: Re: Salad Samurai
PostPosted: Fri Jun 27, 2014 8:34 pm 
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Lemongrass tofu marinating. I've never used lemongrass before--it smells heavenly.

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 Post subject: Re: Salad Samurai
PostPosted: Sat Jun 28, 2014 9:45 am 
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Love that lemongrass tofu. And yeah, lemongrass is the best.

I think next week I'm going to try and make that mermaid salad but sub kale for the seaweed, so I'm not sure how mermaidy it'll be... But I have some beets and tempeh to use up, and I actually have OJ on hand which isn't a usual thing. I also am going to try the buffalo Caesar.


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 Post subject: Re: Salad Samurai
PostPosted: Sat Jun 28, 2014 9:51 am 
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Do you guys think the coconut water in recipes comes through in the taste?


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 Post subject: Re: Salad Samurai
PostPosted: Sat Jun 28, 2014 9:58 am 
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vijita wrote:
Do you guys think the coconut water in recipes comes through in the taste?


It didn't in the mustard chia dressing that I made.

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 Post subject: Re: Salad Samurai
PostPosted: Sat Jun 28, 2014 10:17 am 
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We made the BBQ tempeh slaw stuff too. Really tasty. I ended up just picking up the chips and eating them though. Couldn't work my brain around chips acting as croutons, for some reason.


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 Post subject: Re: Salad Samurai
PostPosted: Sat Jun 28, 2014 10:50 am 
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allularpunk wrote:
vijita wrote:
Do you guys think the coconut water in recipes comes through in the taste?


It didn't in the mustard chia dressing that I made.

Thanks for the input - I am curious about this too. I think coconut water barely has any flavor on its own, so I wasn't feeling too keen on running out to pick some up for the dressing recipes.


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 Post subject: Re: Salad Samurai
PostPosted: Sat Jun 28, 2014 3:25 pm 
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I made the Ranch using a 50-50 mix of avocado and sunflower seed (thanks LW!) and it was so good. Also halved the olive oil, and it was awesome! Creamy and light and tangy! I omitted the mustard for my 2 year old and she loved it.

I am thinking of subbing a mix of sunflower seed and white beans for cashews in this next time to further reduce the fat and price. A friend was telling me that there is a lot of abuse in the Indian non-organic cashew farms, which used to be my source for cashews so now I don't want to use them and the organic ones are rather pricey. I will report back if it works!

This is so good - I am so psyched to have the book. Thanks PPK and esp LW!

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 Post subject: Re: Salad Samurai
PostPosted: Sat Jun 28, 2014 3:56 pm 
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allularpunk wrote:
vijita wrote:
Do you guys think the coconut water in recipes comes through in the taste?


It didn't in the mustard chia dressing that I made.


I didn't taste it either. Actually, next time I will just use water.

The lemongrass tofu isn't my favorite thing. It's nice, but I think it needs to be part of a meal and not so much a greedy-eat-cold-out-of-the-fridge thing, which is my favorite way to eat tofu. I think I just prefer a more savory taste. I'm certainly glad that I tried it.

I'm not sure if I would make it again. Maybe for some lettuce wraps.

Tofulish--happy to see you posting! I'm glad the sunflower sub worked out for you. I've been doing that a lot ever since falling in love with Isa's sunflower Mac. I'm not sure how it,would fare for a dessert, but for savory stuff where there is wiggle room with consistency, it's great.

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 Post subject: Re: Salad Samurai
PostPosted: Mon Jun 30, 2014 6:42 am 
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Well I have not had anything from this yet that was less than stellar.

Am eating salad for lunch and dinner at the moment whilst it is hot. Prepped up stuff for the whole week yesterday and (even hungover) it didn't take me more than an hour. Now I have lunches and dinners all week.

Just eating a curry collard wrap (sorry, can't remember the proper name), delicious. The Cashew/Pumpkin spread is worth the price of admission alone.

Mat.

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 Post subject: Re: Salad Samurai
PostPosted: Mon Jun 30, 2014 8:30 am 
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I've made it like four times now so I think I can say with authority: I don't really like the ranch dressing! It doesn't taste at all ranchy to me, or noteworthy in a non-ranch way. The texture also just doesn't thrill me. It's cool, there are LOTS of other things to love in the book but I think I'll start subbing in a dressing I know I like in the (many) recipes that call for the ranch.

On the positive side, I made the couscous salad with the preserved lemons (a friend recently made a batch and gave me a jar!) and it smells so good. Really excited to eat that for tomorrow's dinner!

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 Post subject: Re: Salad Samurai
PostPosted: Mon Jun 30, 2014 9:32 am 
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Okay, thank you guys. I think I'll have to buy it.
The reason I asked about the raw garlic is that I think it is a very dominant flavour, so I often feel like the recipes end up lacking something, if I just leave it out. It is a good idea to cook it first.


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 Post subject: Re: Salad Samurai
PostPosted: Mon Jun 30, 2014 12:10 pm 
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Keepin' It Kind is doing a review/giveaway and the shared recipe looks so good. Go enter!

http://keepinitkind.com/pesto-cauliflow ... -giveaway/

Of course, stupid giveaway app thing doesn't load all my entries properly because I'm on a tablet. Boo how.

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 Post subject: Re: Salad Samurai
PostPosted: Mon Jun 30, 2014 12:14 pm 
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got my book in the mail today!!!! so pretty! the kids are just tring to decide what to make first.. the samosa potato salad is high on the list!


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 Post subject: Re: Salad Samurai
PostPosted: Mon Jun 30, 2014 12:27 pm 
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The East Meets West salad is goooooood!

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 Post subject: Re: Salad Samurai
PostPosted: Mon Jun 30, 2014 1:19 pm 
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Made carrot ginger dressing tonight. Very good! Used it with a random sushi-inspired spinach salad.


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 Post subject: Re: Salad Samurai
PostPosted: Mon Jun 30, 2014 1:51 pm 
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You guys just made me order this! Looking forward to it.

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 Post subject: Re: Salad Samurai
PostPosted: Mon Jun 30, 2014 2:03 pm 
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Making the beet soba salad this week!

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 Post subject: Re: Salad Samurai
PostPosted: Mon Jun 30, 2014 2:34 pm 
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Ok, I see now why everyone is raving about the 70's tofu. DUDE it is so good!

At first i was kind of meh about making it. I have a ton of ok baked tofu recipes.

This one is outstanding. Not sure if it is cutting it into strips, or the Apple Cider Vinegar or what, but it is really really really really good. So easy too.


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 Post subject: Re: Salad Samurai
PostPosted: Mon Jun 30, 2014 3:38 pm 
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I made the seitan larb today and it was yummy. I'm sure it would be good with lentils instead of seitan, too. I like that it had an oil free dressing and I cut the oil for sautéing as well to keep it low calorie.

I plan to do the couscous with snap peas (can't remember name, from the Spring chapter) for the second time because I enjoyed it so much and I have stuff from my CSA to use up that can go in it.


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 Post subject: Re: Salad Samurai
PostPosted: Mon Jun 30, 2014 3:51 pm 
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Chicki wrote:
Ok, I see now why everyone is raving about the 70's tofu. DUDE it is so good!

At first i was kind of meh about making it. I have a ton of ok baked tofu recipes.

This one is outstanding. Not sure if it is cutting it into strips, or the Apple Cider Vinegar or what, but it is really really really really good. So easy too.


I know! We can't figure out what it is either. We don't cut into strips because we prefer just the big slices. Now I want another batch.

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