Okay, so I was inspired to make this. I stink at coming up with names for foods. Just deal with it :-)
I am waiting for my sweetie to come home from class and turned on the Food Network. On Rachel Ray's 30 Minute meals she made a quick salad with chopped veggies (mostly celery and scallion), roasted chicken, yogurt, and curry powder. Sounds good! well aside from the chicken.
I used my handy-dandy stick blender with the chopper attachment and put in:
1 very large cucumber
Big handful of collard green stems cut off the bottom of the bunch
2 small carrots
3" of daikon radish
A handful of misc fresh herbs (mostly parsley and dill with some lemon thyme
and 2 stevia leaves)
Then I added some leftover sauteed tofu with spinach that was browned (the
tofu, not the spinach) and fairly dry (no sauce, light seasoning). There should
be more, but oh well.
Salt & pepper
Grated ginger (about 1 tsp)
Yogurt (about 1/2 cup)
Mixed it all together.
Said sweetie is due home any minute and I will serve this over the lowcarb yam noodles (you just rinse them; no cooking).
I have been wanting more raw foods in my diet. And it's too bleeping hot to cook or even to eat warm food. So this is perfect!
If I were going to plan it better I might roast some extra firm tofu pieces or even buy the pre-baked or smoked type.
You can leave out the carrots to lower the carbs but it's very slight and the color is great. Use any veggies you want. This is just what was in my fridge.
For a vegan version, make a vinaigrette instead of dressing with yogurt.
Oh the best part, I just rinsed the stick blender pieces and now there's only one bowl to clean :-)
Enjoy!
(posted to LCVeg June 15, 2004)