Veggie Teens

Meatless Monday: Oriental Salad with Mandarin, Edamame, and Almonds

For more Meatless Monday and vegetarian recipes, check out Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers by Elyse May (aka Veggie Teen).

Oriental Salad with Mandarin, Edamame, and Almonds

This colorful, delicious, and nutritious salad is easy to make with whatever ingredients you have on hand!

Red leaf lettuce
Red pepper, sliced (see Culinary Techniques: How to Cut a Red Pepper)
Carrots, sliced
Cucumbers, cut in matchsticks
Green onions, sliced
Snow peas, chopped
Edamame, shelled
Mandarin oranges, drained
Slivered almonds (or peanuts)
Seasame dressing (bottled or homemade from Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers)

Assemble the ingredients on a plate or create a salad bar and let each person assemble their own. 

From black bananas to Banana Walnut Muffins

Transforming two black bananas into a dozen fabulous Banana Walnut Muffins is one of life's little miracles, don't you think?

Banana Walnut Muffins

4 Tablespoons butter, softened
1/4 cup vegetable oil (or applesauce)
2 eggs
2 Tablespoons of skim milk or water
3/4 cup packed brown sugar
1 cup mashed bananas (2 to 3 med)
1 3/4 cup white or whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coarsely chopped walnuts (divided)

1. Preheat oven to 350 degrees and grease muffin tin.
2. Beat first six ingredients 1 minute on low then 2 minutes on high.
3. In a separate bowl, combine flour, baking soda, baking powder, and salt.
4. Blend dry ingredients into the banana mixture.
5. Stir in about half of the walnuts.
6. Generously fill 12 muffin cups.
7. Top with the remaining walnuts and add a sprinkle of brown sugar.
8. Bake at 350 for 15 minutes or until knife comes out clean.