Issue 12  •  Spring 2013

Some Like It Hot, Some Like It Cold

Written by Zari Esaian
You know when you're kind of sick of all the usual foods you make, and you're looking for something fast, simple, and hearty, but you just don't know where to start? That's where the hot and cold salad comes in. It's made up of stuff that's simple to keep around the house, and it lends itself easily to adding some extra ingredients here and there. You have an extra potato from the au gratin you made for that potluck? Throw it in! An extra tomato left over from your famous salsa? Mix it up! So, dig into this hot and cold salad during hot or cold times of the year for hearty and yummy eating pleasure.
You know when you're kind of sick of all the usual foods you make, and you're looking for something fast,  simple, and hearty, but you just don't know where to start? That's where the hot and cold salad comes in. It's made up of stuff that's simple to keep around the house and it lends itself easily to adding some extra ingredients here and there. You have an extra potato from the au gratin you made for that potluck? Throw in it! An extra tomato left over from your famous salsa? Mix it up! So, dig into this hot and cold salad during hot or cold times of the year for hearty and yummy eating pleasure.
 
{sidebar id=4}HOT AND COLD SALAD
What you will need:

2 cups couscous
2 cups water
1 teaspoon olive oil or butter
1 large cucumber
2 medium carrots
1 medium beet
2 stalks celery
broccoli (as much as you want)
1/2 package extra firm tofu
1 small onion
1 package white mushrooms
2 garlic cloves
bragg liquid aminos (or soy sauce)
1 pinch black pepper
3/4 bottle annie's naturals shiitake & sesame vinaigrette

1. Boil 2 cups of water in a saucepan. Add teaspoon of oil or butter and remove from heat. Add couscous and let sit for 5-7 minutes. Fluff couscous with fork and put into a large bowl.

2. Cube and/or slice all vegetables in whatever size you prefer. The cucumber, carrots, beet, celery, and broccoli all stay raw. Mix them all in a separate bowl and once well mixed, add them to the couscous. (Do not stir couscous with vegetables yet.)

3. In a frying pan, sauté the garlic and onions in well heated vegetable oil. When the onions are clear, add the tofu with braggs or soy sauce, and pepper to taste. When tofu is browned well on both sides, add the mushrooms for 1 minute and remove all from heat.

4. Add the tofu stir-fry and shiitake dressing to the couscous and vegetables and mix 4 or 5 times.

5. Serve as is, or refrigerate to have later. It's delicious either way.


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