A Red, White and Blue Holiday Menu

Having a Fourth of July get-together this year? Why not go with this suitably themed menu: A white salad based on fennel and white beans, a red salsa with radish and jicama, and a vegan blueberry “ice cream” treat. Add a loaf of crusty whole-wheat bread, and you’ve got a holiday meal that everyone can enjoy!

Fennel, White Bean and Walnut Salad

1 fennel bulb

1 15-oz can white beans, drained and rinsed

1/2 cup shredded carrot

1/4 cup dried currants*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

3/4 cup toasted walnut pieces

Dressing

1/2 cup olive oil

1/4 cup white wine vinegar

1 tbsp Dijon mustard

1/4 cup mixed, chopped herbs (parsley, chives,tarragon)

salt and pepper to taste

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.If you can’t find currants, use raisins or chopped dates as a substitute.

1. Thinly slice the fennel and place in a large bowl with the beans, carrot and currants.

2. In a small bowl, whisk together the dressing ingredients and pour over bean-and-fennel mixture. Toss to combine.

3. Sprinkle walnuts over the top and serve.

Yields 6 servings

Source: The California Walnut Board

Radish-Jicama Salsa

2 cups chopped radishes

1 cup chopped jicama

1/2 small red onion, chopped

2 scallions, thinly sliced

1 tbsp minced fresh jalapeño or serrano pepper

2 tbsp freshly squeezed lemon or lime juice, or more to taste

1/4 cup chopped fresh cilantro leaves

Salt and freshly ground black pepper

1. Put all the ingredients in a medium bowl and toss thoroughly to combine.

2. Taste and adjust the seasoning—adding more jalapeño or serrano pepper, or lemon or lime, or salt and black pepper—as needed. Serve immediately or keep tightly covered for up to a day.

Yield: about 2 cups

Source:Roots: The Complete Guide to the Underground Superfood by Stephanie Pedersen (Sterling)

Vegan Blueberry Vice Cream

22 oz fresh organic blueberries, plus 1/2 cup chopped blueberries

1 cup organic cashews or cashew pieces

1 cup maple syrup

1 tbsp alcohol-free vanilla flavor

1/8 tsp alcohol-free almond flavor

1. Run the whole blueberries through a juicer to make 2 cups of juice. (If you don’t want to go to the trouble of juicing the berries, increase the chopped blueberries to 1 cup, the cashews to 1 1/2 cups and add 1 1/2 cups water. The taste won’t be as intense, but it will still be delicious.)
2. Combine the juice, cashews, maple syrup and both flavorings in a blender and mix on high until silky smooth, at least 1 minute. Place the blender in the freezer for 40 minutes to 1 hour or in the refrigerator for at least 1 hour or overnight, until well chilled.
3. Place the chopped blueberries in the freezer to chill. 4. Pour the blueberry juice mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Remove the cover and blade from the maker and fold in the chopped blueberries, distributing evenly. Serve immediately or transfer to airtight containers and store in the freezer until ready to serve.

Yields 8 servings

Source: Vice Cream by Jeff Rogers (Celestial Arts)

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**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.