Blueberry Tamari Greens Bowl & Salad Samurai Giveaway

Thank goodness I got my share of summer while I was still in Houston. Spending a month in Africa was sunny, but still a bit nippy, and definitely not that green. Our first week back in Canada was hot and humid, but that was an anomaly. Toronto didn’t get much of a summer this year, either.

However, while I am no farmer, I think one thing that has benefitted from the rainy days has been the blueberries. The wild blueberries were unbelievably big this year and the cultivated ones, even more massive. Rob tried to warn me when I loaded up with some cultivated blueberries: They don’t taste that great, he whispered to me. Turns out they were big and blueberry-delicious. And I didn’t have to share them with Rob. Score! 🙂

Without restraint, I added them to my morning oats and carefully crafted this salad courtesy of Terry’sFrom Salad Samurai. A multi-component, main dish salad with a spinach base, filled with cucumber and blueberries, beefed up with Ginger Beer tofu and topped with sticky, sweet & savoury almonds with Chinese 5-spice. I tried to stay true to the recipe, but only changes were to decrease the tamari because it was an ever-present ingredient in nearly all the components. I also did not want to turn on my oven for the tofu, so I pan-fried it in its marinade. It wasn’t as crispy as it would have been baked, but still good. The star of the salad, other than the big blueberries, were the Chinese 5-spiced glazed almonds which were perfectly balanced with the tamari, agave and the Chinese 5-spice imparted an interesting edge that I did not expect to taste so good.

This was not my first salad from the cookbook and it will certainly not be my last. Because the salads are huge ensembles of dressings, flavoured mains and interesting toppings, it can be hard to settle down and make an entire salad. Terry has some tips to master your art of making heavenly salads throughout the week. I have been picking and choosing each component separately, although, I really want to make everything: Thai Seitan Larb in Lettuce Cups, Lentil Pate Banh Mi Salad Rolls, East-West Roasted Corn Salad, Green Papaya Salad with Lemongrass Tofu, Miso Edamame Succotash Salad, Seitan Bacon Wedge Salad with Horseradish Dressing, Kimchi Black Rice with Asian Pear, Collards and Sweet Potato Crunch Bowl… ok, ok, I will stop. I basically want to make everything. The recipes are grouped by season and feature salads with loads of flavour from lots of fresh vegetables (no kidding) but also fresh herbs and spices. Terry also has a fun chapter for sweet salads, including a coconut carrot cake salad and overnight oats with Mexican chocolate creme that are calling out for salads for breakfast and dessert, too. Trust me, I am looking forward to cooking through this throughout the whole year.

Thankfully, the publisher is letting me share the recipe AND give a cookbook to one reader living anywhere in the world (since I will be shipping it). To be entered, please leave a comment here, telling me about your favourite salad. I will randomly select a winner on September 5, 2014. Good luck!

Other recipes from Salad Samurai shared elsewhere:

Almond Butter Hemp Dressing

Asparagus Pad Thai Salad

The BKT (Bacon.Kale.Tomato) Bowl

Backyard Buffalo Ranch Caesar Salad

Coconut Bacony Bits

Coconut Samosa Potato Salad

Curried Tempeh and Apple Salad in Radicchio Cups

Fiery Fruit and Quinoa Salad

Grilled Kale Salad with Spicy Lentils

Herbed Pea Ricotta, Tomato and Basil

Mexican Roasted Corn Salad with Avocado (Esquites)

Pepperoni Tempeh Pizza Salad

Pesto Cauliflower & Potato Salad

Polish Summer Soba Salad

Seitan Bacon Wedge Salad with Horseradish Dressing

Sesame Noodles in the Dojo

Smokehouse Chickpeas ‘N’ Greens Salad

I am sharing this with Souper Sundays and this month’s Vegetable Palette.

Blueberry Tamari Greens Bowl
From Salad Samurai

1 pint blueberries
3 Persian cucumbers, diced into 1/2-inch cubes
2 scallions, green parts only, thinly sliced
4 cups baby spinach or tatsoi leaves, torn into bite-size pieces, washed, and spun dry
3 tablespoons tamari (I used less because the components had a lot of tamari, too)
1 tablespoon pure maple syrup
2 teaspoons toasted sesame oil
1 tablespoon toasted sesame seeds
1 teaspoon grated fresh ginger
1/2 teaspoon red pepper flakes or Japanese red pepper blend (shichimi)
1 cup 5-Spice Tamari Almonds (recipe follows)
Ginger Beer Tofu (recipe follows) or Lemongrass Tofu (recipe follows), chopped into 1-inch cubes (optional)

1. Place the blueberries, cucumbers, scallions, and greens in a large salad bowl. In a glass measuring cup or bowl, whisk together the tamari, maple syrup, sesame oil, sesame seeds, ginger, and red pepper.

2. Pour the dressing over the salad, toss to coat, and divide among serving bowls. Top with almonds and tofu, if using, and serve.

Look for the shichimi red pepper blend in little glass jars in Asian markets.

Tempting Tatsoi: I originally developed this recipe using this uncommon Japanese salad green instead of spinach, which unlike tatsoi is widely available year round. Similar in appearance to a smaller, slender bok choy with tender, sweet leaves, tatsoi adds a special touch to this Asian-inspired dish. Tatsoi has a very brief season: late spring through early summer.

5-Spice Tamari Almonds
Makes: 1 1/2 cups
Time: 20 minutes
1 1/2 cups raw whole almonds, roughly chopped
2 tablespoons dark agave nectar
3 tablespoons tamari
2 teaspoons Chinese 5-spice powder
About 1/2 teaspoon coarse salt (such as maldon)

1. Preheat the oven to 325°F. In a 13 x 9-inch metal or ceramic baking dish, combine the almonds, agave, tamari, and 5-spice powder. Stir until the nuts are completely coated. Sprinkle with salt.

2. Roast the nuts for 16 to 18 minutes, stirring occasionally, until a sticky glaze forms. Remove from the oven and immediately transfer the nuts to a lightly oiled sheet of parchment paper or aluminum foil, and use a fork to break apart any clumps of nuts. Once completely cool, store the nuts in a tightly covered container. Use within 2 weeks.

Raw Ready: Coat the nuts with the glaze, sprinkle with salt, and spread in a single layer on a solid dehydrator sheet. Dry for 8 or more hours as per manufacturer’s directions.

Ginger Beer Tofu
Serves: 2 as a salad topping
Time: 1 hour 15 minutes, most of the time inactive, including pressing and roasting
1 pound extra-firm tofu or super-firm tofu (no pressing necessary)
1/4 cup pure coconut water (I skipped this)
2 tablespoons freshly squeezed lime juice
2 tablespoons tamari
1 tablespoon light molasses (I used brown sugar)
1 heaping tablespoon grated fresh ginger
1 tablespoon olive oil

1. If using extra-firm tofu, press the tofu first. Slice the tofu into 1/2-inch strips. Preheat the oven to 400°F and coat the bottom and sides of a 13 x 9-inch ceramic or glass baking dish with cooking spray. Whisk together all of the ingredients except the tofu. Add the tofu strips and flip several times to coat with marinade.

2. Bake for 30 minutes, stirring occasionally, until the marinade has been mostly absorbed and the tofu is golden. Serve warm or chilled. Store chilled and use within 2 days for best flavor.

3. Alternatively, you may grill the tofu on an outdoor grill or in a cast-iron grill pan. Slice the tofu into 1/2-inch-thick slabs instead of strips. Oil the pan and grill the tofu in a single layer, basting occasionally with marinade and flipping once or twice until golden brown. Store as directed.

Dark & Stormy Tofu: Add 2 tablespoons spiced rum to the marinade.

For true ginger beer goodness, replace the coconut water with extra-spicy real Jamaican ginger beer!

Lemongrass Tofu
Serves: 2 as a salad topping
Time: 1 hour 15 minutes, most of the time inactive, including pressing and roasting
1 pound extra-firm tofu or super-firm tofu (no pressing necessary)
2 tablespoons maple syrup
4 teaspoons tamari
1 heaping tablespoon finely chopped fresh or prepared lemongrass
1 clove garlic, minced
2 teaspoons peanut oil or olive oil

1. If using extra-firm tofu, press the tofu first. Slice the tofu into thin 1/4-inch strips. Preheat the oven to 400°F and coat the bottom and sides of a 13 x 9-inch ceramic or glass baking dish with cooking spray.

2. Combine the maple syrup, tamari, lemongrass, garlic, and oil in the baking dish and whisk together. Arrange the tofu slices in the marinade and set aside while the oven is preheating, about 15 minutes. Occasionally stir around the tofu strips.

3. Bake the tofu for 20 minutes. Remove from the oven and flip the strips over. Bake another 15 to 20 minutes, until the strips are golden and the marinade is absorbed. Serve warm or chilled. Store chilled and consume within 2 days for best flavor.

From Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love by Terry Hope Romero. Reprinted with permission from Da Capo Lifelong, © 2014