Mix-and-Glow Roasted Veg Orzo Salad

makes 4 (scant 2-cup) salads

prep time: 30 minutes

total time: 55 minutes, plus pressing time

This Mix-and-Glow Roasted Veg Orzo Salad is just right for a picnic, potluck, gathering, or family meal, and it stores well to make delicious leftovers and convenient lunches. In fact, leftovers from this salad are one of my favorites to have waiting for me in the fridge, and you’ll often find me eating cold (or warm) servings for breakfast! When creating a satiating, meal-worthy orzo salad to pair with my 6-Ingredient Shake-and-Glow Vinaigrette (page 235), I just had to include herbes de Provence’s aromatic blend of thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf because it adds such an inviting flavor to the roasted veggies and tofu. To take it completely over the top, I highly recommend sprinkling extra herbes de Provence and drizzling spicy sriracha and runny tahini over each serving . . . it’s simply luscious and extra flavorful.

Roasted Mixture

• 1 (12-ounce/350 g) block extra-firm tofu, pressed
• 2 large bell peppers (450 g total), seeded and chopped (3 cups)*
• 1 large jalapeño pepper (75 g), seeded and diced (6 tablespoons)
• 3 medium zucchini (518 g total), halved lengthwise and sliced into ½-inch (1 cm) thick half-moons (4 cups)
• 3 tablespoons extra-virgin olive oil, divided
• 2 teaspoons herbes de Provence, divided, plus more for garnish
• ½ teaspoon fine sea salt, divided
• Freshly ground black pepper

Orzo Salad

• 1 cup (176 g) dried orzo pasta (2½ to 3 cups cooked)
• 1 batch 6-Ingredient Shake-and-Glow Vinaigrette (page 235)
• ½ cup packed (15 g) fresh basil leaves, finely chopped
• 1 cup (155 g) grape tomatoes, halved
• ½ cup (39 g) thinly sliced green onions (3 medium)
• Fine sea salt and freshly ground black pepper

For Serving

• Sriracha
• ¼ cup runny tahini

1. For the Roasted Mixture: Press the tofu for at least 30 minutes (see page 357).

2. Position the racks in the upper and lower thirds of the oven and preheat to 400°F (200°C). Line 2 large rimmed baking sheets with parchment paper.

3. Chop the pressed tofu into ½-inch (1 cm) cubes (you should have 2½ cups).

4. Prepare the bell peppers and jalapeño, adding them to one of the prepared baking sheets as you go, along with the cubed tofu. Drizzle with 2 tablespoons of the olive oil and toss with 1 teaspoon of the herbes de Provence, ¼ teaspoon of the salt, and several cranks of freshly ground black pepper. Spread into an even layer.

5. Prepare the zucchini. Place the zucchini half-moons on the second prepared baking sheet. Drizzle the remaining 1 tablespoon olive oil over the zucchini and toss with the remaining 1 teaspoon herbes de Provence, the remaining ¼ teaspoon salt, and several cranks of freshly ground black pepper. Spread into an even layer.

6. Roast both baking sheets, uncovered, for 20 minutes. Flip the tofu mixture and the zucchini, rotate the pans from upper to lower and back to front, then continue roasting for another 13 to 20 minutes, until the tofu is lightly golden and the veggies are tender and golden brown on the bottom and around the edges. Keep an eye on the zucchini, as it may need to come out of the oven before the other pan is ready.

7. Meanwhile, cook the orzo according to the package directions (I skip salting the water), or bring 5 to 6 cups of water to a boil, add the orzo, stir, and boil uncovered, stirring occasionally, until al dente or your desired tenderness, 7 to 12 minutes. Drain the orzo and rinse under cold running water for 30 seconds, then drain very well for several minutes. Add the cooked orzo to a large serving bowl.

8. Make the 6-Ingredient Shake-and-Glow Vinaigrette.

9. Prepare the basil, tomatoes, and green onions.

10. Assemble: When ready, toss the roasted tofu and veggies with the orzo in the serving bowl until combined.

11. Shake the dressing to recombine. Drizzle 6 to 8 tablespoons of dressing over the orzo mixture and toss until coated. Add the basil, tomatoes, and green onions, tossing again to combine. Season to taste with lots of salt and pepper (I use about ¾ teaspoon salt).

12. Gather 4 large bowls. Portion the orzo salad into the bowls (scant 2 cups each). Top each bowl with a sprinkle of herbes de Provence and a generous drizzle of sriracha (about ½ teaspoon for a spicy, slightly sweet, tomatoey kick) and runny tahini (we love a full tablespoon drizzled on top). Season to taste with salt and a few cranks of freshly ground black pepper, and drizzle more dressing (about 1 tablespoon) on top, if desired.

Serve warm.

Edamame and Pistachio Soba Noodle Spinach Salad

makes 4 (generous 2-cup) salads

prep time: 25 minutes

total time: 30 minutes

This protein-packed noodle salad tossed with an umami-rich Toasted Sesame, Tamari, and Garlic Dressing (page 219) clocks in at over 15 grams of protein per serving! The abundance of protein, along with the carbohydrates from the soba noodles, gives this salad mega staying power. And let’s take a minute for the flavor of this dish. This one has been in high demand ever since I first brought it to a family picnic (it travels like a dream!). It’s crunchy and bright from the red bell pepper, and salty and nutty from the earthy soba noodles and the surprising addition of chopped pistachios. It also has a bit of a bite from the crisp green onions and little pops of crunch and toasty flavor from the sesame seeds. It’s ready in less than 30 minutes, can be served warm or cold, makes flavorful leftovers, and can easily be transported on the glow. What more could you ask for?

• 1 cup (123 g) frozen shelled edamame
• 1 batch Toasted Sesame, Tamari, and Garlic Dressing (page 219)
• 5 cups water
• 1 medium red bell pepper (200 g), seeded and diced (1 cup)
• ¾ cup (59 g) thinly sliced green onions (3 large)
• 1⁄3 cup (47 g) raw or roasted pistachios, finely chopped*
• ½ cup packed (17 g) fresh cilantro leaves, coarsely chopped
• 6.4 ounces (180 g) dried soba noodles
• 2 cups packed (57 g) baby spinach, thick stems removed, chopped
• Fine sea salt and freshly ground black pepper
• 4 teaspoons toasted sesame seeds**
• 4 lime wedges

1. Thaw the edamame and drain well.

2. Make the Toasted Sesame, Tamari, and Garlic Dressing.

3. Bring the water to a boil in a medium pot.

4. Meanwhile, prepare the bell pepper, green onions, pistachios, and cilantro, adding them to separate small bowls or arranging them in groupings on a large cutting board as you go.

5. When the water comes to a boil, add the soba noodles, reduce the heat to medium-high, stir, and simmer, uncovered, according to the package directions (most soba noodles cook in 3 to 5 minutes), until al dente. Be sure not to overcook the noodles or they will be mushy in your salad. Drain the noodles and rinse under cold running water for at least 1 minute to stop the cooking process and prevent the noodles from sticking. Drain very well.

6. Prepare the spinach and place it in a large microwave-safe bowl.

7. Add the noodles to the spinach and toss until combined. If you’d like to serve this salad warm (like we do!), microwave the noodles and spinach on high for 30 to 90 seconds, stirring every 30 seconds, until warm. Otherwise, if you’d like to serve it room

temperature or chilled, simply proceed with the recipe.

8. Toss the noodles and spinach with a scant ½ cup of dressing (reserving the rest for serving) until combined. Season to taste with salt and pepper.

9. Assemble: Using tongs, evenly divide the noodles and spinach among 4 bowls (about 1 cup per serving). To each bowl, add ¼ cup of diced bell pepper, a scant ¼ cup of edamame, 3 tablespoons of sliced green onion, 2 tablespoons of chopped cilantro, 1½ tablespoons of chopped pistachios, and 1 teaspoon of sesame seeds. (Or you can simply toss everything together in one serving bowl.) Drizzle 2 teaspoons of the reserved dressing over each salad and serve with a lime wedge on the side.

Vanilla Buttermilk Loaf Cake with Berries and Cream

makes 1 (9 x 5-inch/2 L) loaf, serves 8

prep time: 25 minutes

total time: 55 minutes, plus chilling and cooling time

This sweet, moist-beyond-belief loaf cake, with its light tang from homemade buttermilk, is just heavenly, and when you pair it with lightly sweet and fluffy Coconut Whipped Cream (page 315) and sweet and juicy Simple Macerated Strawberries (page 303), it’s a delightful little dessert or snack that everyone loves. The first time I made it, my daughter, Adriana, sat up straight in her chair and proclaimed, “I hereby announce that this yummy, scrumptious loaf will be called Adriana’s Favorite Loaf of All Time!” Could she be any cuter?! If you have a vanilla bean on hand, this loaf is lovely with fresh vanilla; simply scrape the seeds from one vanilla bean and add them to the recipe in place of the vanilla extract. To change it up, we like to dress up this humble loaf with my Vegan Cream Cheese Frosting (page 291) or drizzle it generously with my Chocolate-Coconut Glaze (page 295). So many options, so little time!

1 batch Simple Macerated Strawberries (page 303)

Vanilla Buttermilk Loaf Cake

• 1 cup unflavored and unsweetened non-dairy milk
• 1 tablespoon fresh lemon juice
• 1⁄3 cup canned coconut cream*
• ½ cup (104 g) vegan buttery spread
• ¾ cup (189 g) natural cane sugar
• 1 tablespoon pure vanilla extract
• 1¾ cups (265 g) all-purpose flour**
• 2 teaspoons baking powder
• ½ scant teaspoon fine sea salt

For Assembly

• 1 batch Coconut Whipped Cream (page 315)

1. Make the Simple Macerated Strawberries up to 6 hours in advance.

2. Position a rack in the center of the oven and preheat to 350°F (180°C). Lightly grease a 9 x 5-inch (2 L) loaf pan.

3. Prepare the Cake Batter: In a small bowl, stir together the milk and lemon juice, and let sit for a few minutes. This makes vegan buttermilk.

4. Scoop out just 1⁄3 cup of coconut cream into a small pot, leaving any coconut water behind. Heat the coconut cream over low heat for 1 to 2 minutes, until melted. Remove from the heat and set aside.

5. To a large bowl, add the butter. Using a handheld mixer, beat on medium speed until smooth and fluffy, about 30 seconds. Add the sugar and beat on low, gradually increasing the speed to medium, for about 15 seconds total, until combined. Add the vanilla, melted coconut cream, and buttermilk and beat again for 10 to 15 seconds, until combined. The mixture will look separated because of the vegan buttermilk, but this is normal.

6. In a medium bowl, whisk together the flour, baking powder, and salt until combined. Gradually add the flour mixture to the wet ingredients while beating on low speed for 15 to 25 seconds, until just combined. Avoid overmixing the batter.

7. Spoon the batter into the prepared loaf pan and

spread evenly.

8. Bake the Cake: Bake, uncovered, for 45 to 55 minutes, until golden around the edges, the loaf slowly springs back when lightly pressed in a few places, and a toothpick inserted into the center comes out clean.

9. Transfer the pan to a cooling rack and let cool for 30 minutes. Transfer the pan to the fridge, uncovered, until completely cool, about 45 minutes.

10. Meanwhile, prepare the Coconut Whipped Cream.

11. Assemble: Remove the loaf from the pan and slice. Top each slice with a generous dollop or two of whipped cream and ¼ cup of macerated strawberries.