Welcome to Ovoo.
For our first post, we thought we’d show you one of our favorite weekend lunches: big ol’ salads. We made our way home after a vigorous (read: sweaty) yoga class and were both craving something filling that wouldn’t put us to sleep for the rest of the day.
We started with lots of torn red-leaf romaine lettuce and added garbanzo beans, cucumber, cherry tomatoes, sliced mushrooms, diced red onion, and the all-important butterfruit, avocado.
Reese, the omnivore, added tuna salad made with vegan mayo, Mendocino mustard (food of gods), and diced pink lady apple to his salad, pictured above on the right.
I topped mine with this zingy sundried tomato puree (above left). It’s based on a combination of cashews and shredded fresh zucchini, which is a) delicious but not overbearing, and therefore a good wingman for the sundried tomatoes, who are the star of this show, and b) full of potassium, which is good for muscle recovery!
Sundried Tomato Purée
- 1 large-ish zucchini
- 3 cloves garlic
- ½ cup cashews, soaked
- ½ cup firmly packed sundried tomatoes, soaked (reserve water)
- ¼ cup raisins, soaked (fine to soak these in the same bowl as tomatoes)
- ½ cup firmly packed basil
- 2 3-4 inch sprigs fresh rosemary, destemmed and chopped
- ½ tsp dried oregano
- 1 lemon, juiced
- 2-4 Tbsp olive oil
- salt and pepper to taste
- Bust out the shredder attachment on your food processor. Use it to shred the zucchini and garlic cloves.
- Switch to the S-blade and add the cashews, sundried tomatoes, raisins, and herbs. Blend, scrape, blend, scrape, repeat!
- With the food processor running, slowly pour in the lemon juice and olive oil. If it’s too thick to blend after you add these, then drizzle in some of the tomatoey soak water (why waste it, right?)
See you soon! Happy MLK day!