Mustard Vinaigrette

I’m reposting a recipe that I originally posted almost 5 years ago to reflect how I make it now, which is much easier and more scalable. The original recipe called for thinly slicing and pasting 3 garlic cloves in a mortar and pestle, which certainly isn’t insurmountable, but it’s one of those semi-laborious steps that often stops us from making something despite our best intentions. In my current version, I make a double batch of the original recipe, throw everything into a high-speed blender, let the machine blend it into creamy oblivion, and then pour it into a 32oz mason jar that will keep in the fridge for a good while.

The main benefit of having a tasty vinaigrette ready to go in your fridge is self-evident: you’ll likely eat more salads. And, like all recipes, when you make something at home, you get to control the quality of the ingredients. Even the healthy store-bought vinaigrettes use gums and stabilizers, as well as other oils besides olive oil.

I also use raw apple cider vinegar in this recipe to amp up the health benefits. There is evidence that apple cider vinegar may help regulate blood sugar and support weight loss. And it’s incredibly tasty here.

The olive oil will solidify a bit in the fridge, so I usually spoon out the vinaigrette that I want into a small bowl and microwave it for 10 seconds. If I have more time and I’m still cooking, I’ll set the bowl near the stove to warm naturally.

I hope you enjoy!

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Mustard Vinaigrette
Adapted from the mustard vinaigrette recipe (pg 41) in Cook This Now by Melissa Clark

Special equipment:
High-speed blender

6 medium garlic cloves
Rounded tablespoon sea salt
1/4 cup Dijon mustard
1/2 cup raw apple cider vinegar
2 1/2 cups extra virgin olive oil

Put all ingredients into a high speed blender and blend it up! This stores well in a 32oz mason jar in the refrigerator.

Homemade Sushi

This isn’t a recipe, more of an idea. But it’s one that my kids really enjoy so I thought it was worth posting. It’s made 100% from pantry and freezer staples. For the time it takes to boil a small pot of rice and a bag of frozen edamame (in a separate pot), you get an interactive and nutritious meal. White rice and tamari bring the fun, while seaweed, edamame and black sesame seeds bring the nutrition.

There’s no rolling here, just put everything out on the table and let kids (and/or adults) make “taco-style” sushi rolls. I got this idea from my friend Lidya and found it very liberating that I can serve sushi to my kids without needing to know how to professionally roll it.

There’s plenty of nutrition here. Seaweed is rich in a number of vitamins and minerals including B1 (thiamin), B2 (riboflavin), B9 (folate), iron and magnesium. Black sesame seeds are full of healthy fats, calcium, magnesium, iron, zinc, copper and manganese. And edamame provide protein, folate, calcium and iron, among other things.

If your kids like this, and if you have some add-ins that your family really enjoys, please let me know!

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Homemade Sushi

Seaweed
Cooked white rice
Black sesame seeds
Cooked frozen edamame
Tamari or soy sauce
Optional add-ins: avocado, cucumber, grilled & finely chopped extra-firm tofu, left-over cooked salmon

Put everything on the table and let your kids have fun :)

Noodles with Savoy Cabbage, Tofu, Miso & Harissa

This has quickly become a favorite lunch or dinner. Full of fiber, vegetable protein and flavor, it’s one of those meals that will keep you satiated for a long time without being heavy. The combination of miso, harissa and tofu in a noodle dish (brilliant!) comes from Super Natural Simple by Heidi Swanson. If you’re somebody who enjoys doable, vegetarian dishes with inventive flavor combinations, you’ll probably enjoy this book. I love it!

From a health standpoint, this dish has so much to offer. You get some fiber from the savoy cabbage and tofu, and your choice of noodles will impact this as well. What’s pictured here is Chickapea Spaghetti. If you go this route and use a legume-based pasta, you’ll add quite a few grams of fiber (usually my goal!). There is a good amount of plant-based protein from the tofu and again, you can add more depending on pasta choice. Olive oil and toasted sesame oil bring the healthy fats. All in all, a stand-up meal!

Take care of yourselves, dear readers.

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Noodles with Savoy Cabbage, Tofu, Miso & Harissa
Adapted from the Green Herb-Soba Bowl (pg 134) in Super Natural Simple by Heidi Swanson

Notes: Pretty much everything in this recipe can be adjusted to taste / preference, so feel free to be approximate and figure out what works for you. I mix 1/2 tablespoon of harissa into the noodles so the whole thing doesn’t get too spicy for kids. If you like things spicy and would like to start with more, feel free. Also, I usually make this with chickpea spaghetti, which really increases the fiber & protein content, but again feel free to use whatever you like. I sometimes use brown rice noodles and those go over very well. If your noodle pack is more than 8 oz, feel free to use the whole thing and adjust the seasoning a bit. Make the dish work for you!

8oz noodles of your choice
Salted cooking water (I use about 1 tablespoon fine grain sea salt)

Glug of olive oil
2 shallots or about 1/2 cup chopped yellow onion
1 small/medium head of savoy cabbage, shredded
8-10 oz extra firm tofu, cut into ~1/2 inch squares
Pinch of sea salt, plus more to taste
Glug of toasted sesame oil, plus more to serve

1/3 cup noodle cooking water
1 1/2 tablespoons white miso
1/2 tablespoon harissa, plus more to serve

Cook your noodles according to the package directions in salted water. When your noodles are done, do your best to remember to grab 1/3 cup noodle cooking water before you drain (I forget this ALL the time). If your noodles will sit for a while before the cabbage & tofu are ready, add a glug of olive oil to keep them from sticking together.

In a large skillet over medium heat, pour in a glug of olive oil and add the onion / shallots. Sauté, stirring occasionally, until the onions are softened and just starting to brown. Add the shredded savoy cabbage to the pan sauté for about 5 minutes more. I like to let the cabbage brown just a bit here. Next add the cubed tofu along with a good pinch of sea salt and a good glug of toasted sesame oil. Stir to combine. Turn off the heat and add the noodles to the skillet as well.

Now for that reserved cooking water… In a bowl, whisk together the 1/3 cup of reserved noodle cooking water along with the miso and harissa. If you forgot to reserve, just measure out 1/3 cup of water, heat in the microwave for 30 seconds and you’re good to go (you’ll have to add a bit more salt to your finished dish). Pour the water / miso / harissa mixture over the noodle / tofu / cabbage mixture and use tongs to toss everything together. Add more sea salt to taste as needed. I often add another glug of toasted sesame oil at the end too.

Serve with more harissa and toasted sesame oil for people add to their plates as desired.

Serves 6