Black Garlic Noodles with Golden Beets & Radicchio

Black garlic has become pretty popular in the food scene this past year but it is still pretty hard to find. I happened to come across some at a specialty food store and made sure to grab a bag. The dark color comes from a long process in which the entire bulb is fermented until it produces a soft, black clove that is mild with a slight molasses/balsamic flavor. Enjoy cloves of black garlic raw or cooked.

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Fermented black garlic slivers tossed with udon noodles, shaved golden beets, radicchio, red bell peppers, cilantro, fresh basil and a tamari-toasted sesame dressing.

Black Garlic Noodles with Golden Beets & Radicchio
serves 3
udon noodles for 3
2 tbl coconut or canola oil
2 red bell peppers, thinly sliced
1 head radicchio, cored, thinly sliced
salt, to taste
5 black garlic cloves, thinly sliced
1 golden beet, peeled
1/2 bunch scallions, green parts only, roughly chopped
3 tbl roughly chopped fresh cilantro
2 tbl roughly chopped fresh basil
1 tbl sesame seeds
dressing:
3 tbl tamari
1 1/2 tbl mirin
1 1/2 tsp sriracha or other hot sauce
1 tsp toasted sesame oil

Cook the udon noodles according to your package directions.
While the noodles are cooking, saute the red bell pepper and radicchio in coconut oil over medium heat for 7 minutes until the radicchio has wilted and the bell pepper is tender. Season lightly with salt. Add the garlic and toast 2-3 minutes more.
Drain the pasta and add to the sauteed vegetables. Toss to combine and add the dressing ingredients. Toss once more to coat the pasta.
Plate up the pasta and use a vegetable peeler to shave off thin slices of beets on top. Garnish with scallions, cilantro, basil and sesame seeds.

Grilled Caesar Salad with Blackened Fennel

My twist on Caesar salad involves all the components I like most in a meal, something creamy, crispy, spicy and cooling and is perfect for summer barbeques or picnics.

Grilled romaine lettuce, creamy caesar dressing, blackened fennel and raddichio, avocado and crispy popcorn tofu.

Vegan Caesar Dressing
1 cup vegan mayo
1/4 cup extra virgin olive oil
juice of 1/2 a lemon
1 garlic clove, smashed
1 tsp dijon mustard
2 tsp vegan worcestershire sauce
salt and pepper to taste

Combine all of the ingredients in a blender and blend until smooth. Chill until ready to serve.

Blackened Fennel and Radicchio
1 bulb of fennel, core removed, thinly sliced
1 head radicchio, core removed, thinly sliced
3 tbl extra virgin olive oil
1 tbl paprika
1 tsp cayenne
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried thyme
1/4 tsp black pepper
1/8 tsp white pepper

Preheat a grill. Combine all of the ingredients in a bowl and toss to coat. Grill until soft and tender, 15 minutes.

Grilled Caesar Salad
1/4 cup canola oil
8 oz extra firm tofu, drained, pressed, 1/2" cubes
2 tbl nutritional yeast
1 head romaine, halved through the core
2 tbl extra virgin olive oil
juice of 1/2 lemon
salt and pepper
1 avocado, sliced into wedges
Caesar Dressing
Blackened Fennel

Preheat a grill or grill top. Heat a small saute pan with canola oil to 350.
Toss the tofu cubes with salt, pepper and nutritional yeast. Pan fry until crispy and golden brown.
Drizzle the halved romaine wedges with oil, lemon juice, salt and pepper. Place cut side down on the grill and cook for 5 minutes until lightly tender.
Garnish the grilled romaine with popcorn tofu, blackened fennel, avocado and caesar dressing.