Wild Rice Salad with Oranges and Roasted Beets

What a lovely, bright-tasting salad!  The nuttiness from the wild rice balances out the tartness of the citrus.  And beets.  Beets!  Beets are so awesome.  I only knew beets to be cold, jiggly, pickled things that sat on my grandmother’s dinner table at family meals and I loathed those evil cubes.  I’m so glad I’ve revisited them in adulthood as I’ve grown to really love them.

This is from the Isa Chandra Moskowitz cookbook Appetite for Reduction, but it’s also posted online on the PPK blog over here.

Make it!  Pictured with it is the Skillet Cornbread from Veganomicon, which is suuuuper easy and so good.  It’s a great accompaniment for most things.  I mean, what’s not made better by a slice of cornbread on the side?

– Crystal

Three-Seed Lemon Tea Bread

I love slightly sweet, fluffy, brightly-flavoured citrus breads to have with tea, some fruit and a smear of jam for breakfast. This loaf packs a lot of protein and minerals, too, which is a nice bonus.

Three-Seed Lemon Tea Bread
Vegan Planet by Robin Robertson
(Makes 1 Loaf)

2 Tbsp flaxseeds
1/3 cup water
1/2 cup sugar or natural sweetener
1 cup soy milk or other dairy-free milk
2 Tbsp canola oil
Juice and grated zest of 1 lemon
2 cups unbleached all-purpose flour
2 tsp baking soda
1/2 cup chopped hulled raw sunflower seeds
1/4 cup sesame seeds

Preheat oven to 350 degrees F. Lightly oil a 9×5-inch loaf pan and set aside. Grind the flaxseeds to a powder in a dry blender. Add the water and blend until thick, about 30 seconds. Set aside.

In a large bowl, combine the sugar, soy milk, corn oil, and lemon juice and zest. Blend in the flaxseed mixture and set aside. In a medium-size bowl, sift together the flour, baking powder and salt. Using a few swift strokes, add the dry ingredients to the wet ingredients until just combined. Fold in the sunflower seeds and sesame seeds, then transfer to the prepared pan.

Bake on the center oven rack until golden brown and a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a wire rack before removing from the pan and slicing.

(I used pre-ground flax meal for this since I didn’t want to bust out the grinder for such a small amount of flaxseeds.)