The Healthy Librarian's No-Oil Version of Quick-Fix Vegan's Sweet, Spicy & Savory Sicilian-Style Orzo Salad with Walnuts & Raisins

 

No-Oil Sicilian-Style Orzo Salad with Toasted Walnuts & Raisins

 

When my sister-in-law (who's an excellent cook) told me she loved the Quick-Fix Vegan's Sicilian-Style Orzo Salad with Walnuts & Raisins I knew it would be a winner.  Couldn't wait to try it.  But, the dressing needed a serious re-do!

This salad is sweet, spicy, savory & satisfying.  No shrinking violet, this one.  It packs a flavor punch & is perfect company fare.

I adapted the recipe to eliminate the oil, & I substituted capers for the kalamata olives.  To say the Lab Rat HATES olives, is an understatement.

Here's my oil-free adaptation of Robin Robertson's recipe. 

I present two versions.  

• One with a dressing made with cashews.   
• One with a dressing made with soymilk & chia seeds.  

The taste & texture of both are very similar!  Both will work.  And ditch the toasted walnuts if you are on a strict Esselstyn Heart Disease Reversal Diet.

 

Serves 4, generously

Salad Ingredients:

• 1 cup whole wheat orzo (substitute brown rice for gluten-free)
• 1 1/2 cups home-cooked garbanzo beans, or 1 (15 ounce) can, drained & rinsed
• 1 cup of grape tomatoes, cut in half (use your homegrown ones)
• 3 scallions, sliced thinly on the diagonal--green part only
• 1/2 cup of raisins or currants
• 1/2 cup toasted walnuts (optional), coarsely chopped  (yes, toasted!)  bake in a preheated 350 degree oven on parchment paper for 8-10 minutes.  Watch carefully!
• 1/3 cup of drained capers  (can substitute pitted, sliced or chopped Kalamata olives)
• 1/2 to 1 cup coarsely chopped fresh basil leaves
• 2 to 3 cups of coarsely chopped baby spinach leaves

Preparation:

1. Cook the orzo in a saucepan of boiling water until it is just tender, about 10 minutes.  Drain & rinse under cold water, and transfer to a large bowl.
2. Add the garbanzo beans, spinach, tomatoes, scallions, raisins, walnuts, capers or olives, & basil. Mix well.  Set aside.
3. Prepare & mix in the dressing of your choice.

 

Option 1--Cashew Dressing:

• 1/2 cup of raw cashews soaked for about 30 minutes in 1/2 cup water.  You can do this before you prepare the other ingredients.
• 1/4 cup of fresh-squeezed lemon juice
• 1 tablespoon of water
• 2 teaspoons of brown rice vinegar or apple cider vinegar
• 2 garlic cloves, roughly chopped
• 1 teaspoon sugar
• 1/2 teaspoon of sea salt, optional
• 1/2 teaspoon of ground fennel.  This is a MUST ingredient.  Can substitute whole fennel seed, if using a VitaMix--or grind in a coffee grinder.
• 1/2 teaspoon red pepper flakes (less if you don't like a lot of spice)  Note: add this after the dressing is made--don't want it to be ground up
• 1/8 teaspoon of freshly ground pepper.  Note: add this after the dressing is made--you don't want it to be ground up

Preparation:

1. Add the cashews with the soaking water, the lemon juice, the tablespoon of water, vinegar, sugar, garlic cloves, salt, & ground fennel into a VitaMix or other blender.   Mix very well.  If you don't have a VitaMix, it may take longer to get the cashews a creamy consistency
2. After the dressing is mixed well, add the red pepper flakes & black pepper & blend quickly--you want the peppers to remain whole--just mixed in!

 

Option 2--No-Nut Creamy Chia Dressing:

• 3/4 cup of regular soymilk, I pefer Eden Extra.  Don't use a "light brand"
• 2 tablespoons white chia seeds, like Salba brand
• 1/4 cup of fresh-squeezed lemon juice
• 2 teaspoons of brown rice vinegar or apple cider vinegar
• 2 garlic cloves, chopped
• 1 teaspoon sugar
• 1/2 teaspoon of sea salt, optional
• 1/2 teaspoon of ground fennel.  This is a MUST ingredient.  Can substitute whole fennel seed, if using a VitaMix--or grind in a coffee grinder beforehand.
• 1/2 teaspoon red pepper flakes (less if you don't like a lot of spice)  Note: add this after the dressing is made--don't want it to be ground up
• 1/8 teaspoon of freshly ground pepper.  Note: add this after the dressing is made--you don't want it to be ground up

Preparation:

1. Add the soymilk, chia seed, lemon juice, vinegar, garlic cloves, sugar, sea salt, & ground fennel into a VitaMix or other blender.  Mix very well.  If you don't have a VitaMix, it may take longer to get the chia seeds well mixed.
2. After the dressing is mixed well, add the red pepper flakes & black pepper & blend quickly--you want the peppers to remain whole--just mixed in!

 

No-Nut Creamy Chia Dressing for the Sicilian Orzo Salad

Nutrition Facts Healthy Librarian's No-Nut Dressing for Sicilian-Style Orzo Salad Serving Size: 1 serving Amount Per Serving Calories 51 Total Fat 1.8g       Saturated Fat 0.2g       Trans Fat 0g Cholesterol 0mg Sodium 302mg Carbohydrate 6.1g       Dietary Fiber 1.2g       Sugars 2.8g Protein 2.8g Vitamin A 6% Vitamin C 12% Calcium    4% Iron 2%

 

Creamy Cashew Dressing for the Sicilian Orzo Salad

Nutrition Facts Healthy Librarian's Dressing for Sicilian-Style Orzo Salad Serving Size: 1 serving Amount Per Serving Calories 95 Total Fat 6.5g       Saturated Fat 1.5g       Trans Fat 0g Cholesterol 0mg Sodium 285mg Carbohydrate 7g       Dietary Fiber 0.6g       Sugars 2.4g Protein 2.5g Vitamin A 0% Vitamin C 12% Calcium    1% Iron 3%