SOUTHWEST SUMMER SALAD WITH MANGO VINAIGRETTE

I travel a fair bit for work, and when I travel, I try to keep to my usual eating habits. Especially in places that I know will have excellent fresh vegan/vegetarian food. A few months ago I was in a small town in southern CA and I looked around for lunch spots. I found a cafe near my site which served only vegan food - I *had* to go! And I was hooked!! I ate there every single day of my trip, and I ate their version of this salad. It's *that* good! And so filling.

And the mango vinaigrette - let's just say I now have this dressing in the fridge *all* the time in case I suddenly crave it! You can really put any vegetables you wish on this salad... if you don't have jicama, use radishes. Toss on some roasted vegetables: cauliflower, carrots, parsnips, potatoes, sweet potatoes, a whole jalapeño, etc. Add a bit of roasted chicken or a filet of salmon to make it heartier.

Garnish with parsley instead of cilantro, or coarsely chopped almonds instead of pumpkin seeds. So many ways to make this your own...

Southwest Summer Salad with Mango Vinaigrette

makes: 2 servings

- 1/2 cup diced tomato

- 1/2 cup diced cucumber

- 1 small jicama, peeled and cut into batons

- 1 avocado, halved

- 1/2 cup sliced red onion

- 2 tbsp. lime or lemon juice

- 2 tsp. sea salt

- 3 cups mixed salad greens

- 2 cups cooked quinoa (or rice, millet, or lentils), cooled

- 1/4 cup cilantro leaves, roughly chopped

- 2 tbsp. roasted pumpkin seeds

- 2 tbsp. currants or raisins

- 1 tsp. cayenne pepper

- 1 jalapeño, sliced

- 1 cup Mango Vinaigrette (recipe below)

1. In a bowl, combine tomato, cucumber, and red onion. Toss with lemon juice, salt, and cayenne pepper.
2. Divide salad greens into two salad bowls or plates.
3. Top each with 1 cup of cooked quinoa/millet/rice. Arrange the tomato mixture, jicama, and an avocado half on the greens. Drizzle with 2-3 tbsp. of the vinaigrette. Garnish with the sliced jalapeño, cilantro, pumpkin seeds, currants/raisins, and cayenne pepper.
4. Serve additional dressing on the side.

Mango Vinaigrette

makes: approximately 1 cup

- 1 cup chopped fresh (or frozen) mango

- 1/2 cups safflower oil

- 1/8 cup maple syrup

- 1/4 cup lime juice

- 1 tbsp. rice vinegar (use lime juice if you don't have rice vinegar)

- 1/2 tsp. salt

- 1/2 tsp. freshly ground pepper

- 1/2 in. piece of fresh ginger, peeled

1. Place all ingredients in a blender and blend until smooth. Adjust salt and pepper to taste.
2. Store leftovers in the fridge.

MAFÉ: SENEGALESE GROUNDNUT STEW (VEGAN)

I *love* stews and soups. This is one of my all-time favourite stews and I don't know why I haven't shared it here! It's so delicious and versatile. I typically make this vegan version unless meat-eater friends are coming over then I make it with lamb, chicken, venison, elk, etc. I've never made it with fish but I think it would be superb!

Use any vegetables you've got or want to use. Swap the sweet potatoes with a winter squash like butternut, kabocha or acorn. Swap the meat for tempeh or add in sliced boiled eggs just before serving. The variations are endless! For the brave of tongue, add in a chopped habanero while sautéing the vegetables.

MAFÉ: SENEGALESE GROUNDNUT STEW (VEGAN)

makes: 6-8 servings

- kernels from 1 ear of corn (or approx. 3/4 cup corn kernels)

- 2 small sweet potatoes, peeled and chunked

- 1 med. potato, chunked

- 3 carrots, chunked

- 2 cups cauliflower florets

- 1 cup young shiitake mushrooms (or 1 cup any mushrooms)

- 2 cups diced capsicum

- 3 cups chopped kale (or any greens)

- 2 cups chopped or lightly crushed tomatoes

- 1/2 cup peanut butter

- 2 leeks, sliced (omit if not available)

- 1 large onion, diced

- 1 tbsp. minced ginger

- 1 tbsp. minced garlic

- 1 tbsp. fresh thyme (or 1 bay leaf, or 1 tsp. dried thyme)

- 1 tbsp. coconut oil (or any oil of choice, not olive oil)

- 4-5 cups water (or vegetable broth)

- 1-2 tbsp. salt, adjust to taste

- 2 tsp. red chile powder (adjust to taste)

- 1 lemon, juiced

- garnishes (as many as you wish): sliced boiled eggs, chopped peanuts, fried onions, parsley, cilantro, sliced chiles, flaked coconut

1. On medium-low, heat the oil in a heavy bottomed large pan. Add the onions, leeks, garlic, and ginger and sauté until translucent.
2. Turn the heat to medium and add the carrots, potatoes, sweet potatoes and kale and sauté for 3-4 minutes. Add the rest of the vegetables and sauté for 5-7 minutes. Turn the heat up to high, add the water (or broth) and the thyme (or bay leaf). Once everything starts to bubble, turn the heat down to medium.
3. Add the tomatoes, peanut butter, chile powder, and salt. Let everything cook for 10-15 minutes until the vegetables are cooked, stirring occasionally. Adjust salt and spice to taste.
4. Turn the heat off, stir in the lemon juice, and let the stew rest for 10 minutes.
5. Serve over rice or bread and garnishes of choice.