THE CHINA STUDY QUICK & EASY COOKBOOK (12 page)

MAKES 4–6 SERVINGS    

One of the unhealthy things I inherited from my grandmother was her deep fryer— and I used to use it a lot, mostly to make buffalo wings. Now I want a healthier snack but I still love that hot spicy sauce—I just want it without the added oil, and I really don’t want the wings. Buffalo Cauliflower Bites do the trick! They are full of flavor and spice without all the bad stuff. One of my favorite sandwiches to make is a Buffalo Po’ Boy (
p. 119
) on a whole grain hoagie bun (or sandwich bun) with Peanut Slaw (
p. 114
).

½ cup water

¼ cup almond butter

½ cup red hot sauce, plus extra for tossing with the cooked bites

¾ cup whole wheat pastry flour

¼ cup nutritional yeast

1½ tablespoons granulated garlic

1 large head cauliflower, cut into 1-inch florets (about 6 cups)

1.
Preheat the oven to 375°F.

2.
Combine everything but the cauliflower in a large bowl. Mix well. Add the cauliflower florets and toss to coat well.

3.
Place the coated florets on a nonstick baking sheet in a single layer. Bake for 25 minutes or until golden brown.

4.
Toss with extra red hot sauce if desired.

Fresh Spinach Salad

Apple, Fig, and Arugula Salad

Orange-Miso Romaine Salad

Kale Salad with Orange-Miso Dressing

Bean and Kale Salad with Creamy Cashew-Lime Dressing

Warm Kale Salad with Peanut Dressing

Potato Salad with Pine Nuts, Olives, and Dill

Late Summer Potato–Green Bean Salad

Beans and Grain Salad

Chickpea Salad with Sun-Dried Tomato Vinaigrette

Asian Chickpea Salad

Fancy-Pants Chickpea Salad

Orange, Bean, and Olive Salad

Black-Eyed Pea Salad

Barley Salad with Apples and Walnuts

Green Sesame Pasta Salad

Red Pepper Slaw

Peanut Slaw

MAKES 4 SERVINGS    

This salad makes a refreshing side dish to any number of entrées, sandwiches, or soups in this book, and if you keep All-Purpose Vinaigrette on hand, you can have this salad ready in 10 minutes.

2 large bunches spinach, stemmed and thinly sliced (about 8 cups)

1 large red bell pepper, diced

1 bunch green onions, thinly sliced

½ cup All-Purpose Vinaigrette (
p. 44
), more or less to taste

¼ cup toasted sunflower seeds (optional)

1.
Combine all ingredients in a large bowl and toss to mix well.

2.
To serve, divide the salad among four plates.

MAKE IT EASY

•
You can also buy baby spinach pre-washed in most grocery stores. It will save you the time of washing bunched spinach.

•
If the spinach doesn’t look good in the store the day you shop, use mixed greens, arugula, or any other light leafy green you can find.

MAKES 4 SERVINGS    

The peppery arugula, toasted pecans, and tart and sweet fruits in this salad make it a perfect accompaniment for any dish—or a quick, easy meal on its own when cooking seems like too much work.

8 cups arugula 1 large Fuji apple, cored and chopped

6 figs, chopped

½ cup toasted chopped pecans

½ cup All-Purpose Vinaigrette (
p. 44
)

1.
Combine everything in a large bowl and toss to mix well.

2.
To serve, divide the salad among four plates.

TIPS

•
If you don’t like arugula, use spinach or any other light salad green.

•
Walnuts work just as well as the pecans. My personal preference is pecans.

MAKES 4 SERVINGS