Zoodle Salad

I do love zucchini noodles. I remember when I first discovered Whole Foods in western Massachusetts, they had grated zucchini on their salad bar and I used to love adding it to a salad. Like many recipes I blog, this one is totally adjustable for your family’s taste. Here’s the vegetables I used.

In a medium size bowl, combine:

3 cups zucchini noodles

1 cup grated carrot

1/2 cup green onion slices

2 tablespoons sliced jalapeno peppers (seeds removed)

In a small bowl mix the dressing:

1/4 cup rice vinegar

2 tablespoons sesame oil

1 tablespoon soy substitute (see recipe under sauces)

2 tablespoons date sugar (or syrup)

1/2 teaspoon ground ginger

1/2 teaspoon granulated garlic

Whisk together until smooth. Pour over the vegetables and mix well. Chill before serving. Makes 6 servings.

TIP: To make this a main dish, add 1 cup of diced cooked chicken or sautéed tofu (or tempeh).

TIP: Jicama or water chestnuts would add some crunch to this salad or even some diced cucumber.

Savory or Sweet Seed Crackers (dairy-free, gluten-free, sugar-free, egg-free)

Sometimes the best comfort food is something small, quick and within reach.  These seed crackers fit that need for me since I can’t have anything pre-made like store-bought cookies or crackers.  The savory crackers go well with hummus, guacamole, or other dips and even with some non-dairy cheeses.  The sweet ones are tasty by themselves or with some hemp cream.  And with both of them, you can vary the herbs and seasonings to fit your taste.

Preheat oven to 375 degrees.

For the savory or sweet crackers, put in your food processor:

  • 1 1/2 cups cooked quinoa
  • 1 cup cooked brown rice
  • 1/4 cup chia seeds
  • 1/4 cup flaxseeds
  • 1/4 cup sesame seeds
  • 1/2 teaspoon sea salt
  • 1/3 cup water

Process until blended and the rice is broken down, adding small amounts of water as needed.  The amount of water used will depend on the moisture in your rice and quinoa. The mixture should have a dough consistency.  Remove half from the processor and form into a ball.  Make a hollow in them middle and add herbs such as:

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon dry parsley
  • Salt and pepper to taste

Need herbs into the dough.  Place dough on a piece of greased parchment the size of your baking tray (preferably one without sides so you can slide the rolled out dough onto the sheet easily, before and after baking.  Place a second greased parchment sheet on top and using a rolling pin or heavy can, roll out dough until very thin.  The thinner you can make it, the crispier the crackers after baking.  Place on baking sheet, remove top layer of parchment and bake 20-25 minutes.  Remove from over, flip over (this is always difficult for me and I usually end up with some of the dough underneath so I have to pull it open again but if you’ve cooked it long enough, this is easily accomplished), and cut into cracker sized squares.  Put back into the oven for another 20-30 minutes until crackers are crispy and browned on the edges.  If you have some that are thinner than others (usually the middle of my crackers are slightly thicker), remove the thinner ones and continue cooking the thicker ones until they are dry and crispy.

For the sweet crackers, you should have left half the dough in the food processor.  Return the bowl to the processor and add:

  • 2 tablespoons carob or cocoa powder
  • 1 teaspoon vanilla
  • 1/2 teaspoon monk fruit powder
  • 2 tablespoons hemp hulls

Process until well mixed; you shouldn’t need to add more water but if you do, add it by tablespoons being careful not to get mixture too wet.  Remove from processor, and follow rolling and baking directions above.