Appetite for Reduction by Isa Chandra Moskowitz Read Free Book Online Page A

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    Remove from the heat.
    In a large mixing bowl, toss together the greens and cranberries. Drizzle in the dressing and use tongs to coat thoroughly. Divide among four plates and top with the warm mushrooms. Serve immediately.
Creamy Horseradish Dressing
    SERVES 4 • ACTIVE TIME: 15 MINUTES • TOTAL TIME: 15 MINUTES

    PER SERVING
    (2 TABLESPOONS):
Calories: 50
Calories from fat: 30
Total fat: 3 g
Saturated fat: 0.5 g
Trans fat: 0 g
Total carb: 5 g
Fiber: 0 g
Sugars: 2 g
Protein: 1 g
Cholesterol: 0 mg
Sodium: 190 mg
Vitamin A: 2%
Vitamin C: 4%
Calcium: 0%
Iron: 2%
    I ’m always looking for ways to use ajar of horseradish, and I’m always looking for ways to punch up the flavor in my dressings. What a convenient coincidence! Sautéeing the shallots for this dressing adds to the creaminess that the cashews bring.
    1 teaspoon olive oil
¼ cup shallot, chopped finely
1 clove garlic, minced
2 tablespoons raw cashew pieces (see tip about soaked
cashews, page 38)
4 teaspoons prepared horseradish
2 tablespoons water
1 teaspoon Dijon mustard
Freshly ground black pepper
¼ teaspoon salt
1 tablespoon white balsamic vinegar (sub regular balsamic
if you need to)
    Preheat a small pan over medium heat. Sauté the shallot and garlic in the oil for about 3 minutes, until the shallot is translucent.
    In the meantime, pulse the cashews in a food processor, just to chop them. Add the cooked shallot and garlic, and all of the remaining ingredients. Blend until smooth, scraping down the sides with a rubber spatula occasionally, to make sure you get everything. It may take 5 minutes or so to get it entirely smooth.
    Keep the dressing refrigerated in a tightly sealed container until it’s ready to use, for up to 5 days.
    INGREDIENT SCAVENGER HUNT
    I love chanterelles in this because of their woodsy flavor and meaty texture. Problem is, they can be very hard to find out of season (or in season!). I would suggest any kind of fancy, wild mushroom such as maitake or trumpet. If you can’t find those, either, then a thinly sliced portobello will totally suffice.

Cool Slaw
    SERVES 6 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 1 HOUR

    PER SERVING
    (⅙ RECIPE):
Calories: 60
Calories from fat: 25
Total fat: 2.5 g
Saturated fat: 0 g
Trans fat: 0 g
Total carb: 7 g
Fiber: 2 g
Sugars: 3 g
Protein: 2 g
Cholesterol: 0 mg
Sodium: 240 mg
Vitamin A: 40%
Vitamin C: 50%
Calcium: 4%
Iron: 4%
    Y ou know the phrase, “Cool as a cashew?” Of course you don’t, I just made it up. But after tasting this recipe, you’ll see why! A small handful of cashews make this coleslaw your coolest, creamiest, bestest friend. It’s perfect to serve with BBQ or to cool down your Buffalo Tempeh (page 161).
    DRESSING:
¼ cup cashew pieces
2 tablespoons chopped white onion
½ cup water
5 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon agave nectar
½ teaspoon salt
Freshly ground black pepper
1 (14-ounce) bag coleslaw mix
    TIPS
    ● If you’ve got time, soak the cashews in water for at least an hour or up to overnight. Drain the water and proceed with recipe. The soaking will make the cashews much easier to blend into smooth, creamy oblivion.
    ● The coleslaw will take to the dressing much faster if you let it wilt a bit beforehand. If you’ve got the time, just leave the coleslaw mix out at room temperature for a few hours before preparing the salad.
    To make the dressing, place all its ingredients in a food processor. Blend for at least 5 minutes, using a rubber spatula to scrape down the sides often, until completely smooth. It’s really important that you blend for the full time, otherwise your dressing may be grainy.
    Pour the coleslaw mix into a mixing bowl. Add the dressing and mix well. Let it sit for at least 45 minutes, to get the cabbage nice and wilted so that it will absorb the dressing. Stir occasionally. Taste for salt and chill until ready to serve.

Wild Rice Salad with Oranges & Roasted Beets
    SERVES 4 • ACTIVE TIME: 15 MINUTES • TOTAL