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Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons fresh lime juice squeezed
  • 2 or more Roasted Pablano chiles chopped – from scratch or canned
  • 2 – 3 Ears of Corn
  • 1/4 – 1/2 of a small seedless watermelon chopped
  • Fresh Baby Spinach leaves – 4 or 5 handfuls
  • Thai Basil leaves – remove leaves from 6 to 8 stems – sourced at H-mart but any type of basil will do
  • Cilantro tops – one bunch
  • Salt and Pepper
  • Tamari Lime Seared Tofu (see recipe link below)

Preparation:

  1. Prep and marinate tofu block (recipe for Tamari Lime Seared Tofu)
  2. Slice tops from Poblano chiles, remove seeds and lay flat on roasting pan. Roast chiles in a 350º oven for about 40 minutes, until the skins are black and charred. Place in a covered bowl and cover with tea towel.  Peel and chop when cooled.
  3. Steam corn on cob for 4 minutes. Cut kernels from cob.  If the corn is freshly picked serve kernels raw.
  4. Chop watermelon into one inch chunks.
  5. In the bottom of a salad bowl add 2 Tablespoons of EVOO and 2 Tablespoons lime juice, whisk. Add spinach, basil and cilantro leaves and massage with a gloved hand until greens are glistening wet.
  6. Gently toss remaining ingredients and plate.

Debbie’s Notes:

Consider grilling the chilis and corn outside if the grill is lit.  In this case the chilis should be roasted whole and will take about 8 minutes with one flip.  Smoke the corn for a few minutes and prep.

Serve veggie chips on the side with a chilled bottle of Pinot Grigio.

Casual splendor at its best!

All recipes provided by: AlmostVeganCookingSchool.com