Chicken, Orzo Super Salad and Dark Chocolate Pudding

Living in my car doesn't allow much time to blog or access to cook.  However, I did manage to cook up a scrumptious meal in a friend's kitchen recently. It left my tummy pleasantly satisfied  with no costly side effects from my traveling diet of convenience food.    

To go with my organic soy garlic marinated baked chicken, I prepared Orzo Super Salad (minus the cheese) from my favorite recipe site: 101 Cookbooks. For dessert- a common course in my kitchen- I made an irresistible dark chocolate dairy-free pudding.   

I'll write soon of the problems with dairy, but for now, try this creamy delight that you would never even suspect is made with soy.  I personally don't like the taste of soy, but have found it possible to completely cover up the flavor while enjoying the health benefits of the protein/ dairy substitute.  If possible, go with non genetically modified tofu.

  Orzo Super Salad:

1 cup orzo pasta

  10 asparagus spears, cut into 1-inch 

1 head broccolini
handful of cilantro or mint, chopped

1 small clove of garlic, mashed with a big pinch of salt and chopped

2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil

a small handful of sprouts
1/3 cup almonds, toasted
1/2 small cucumber, cut into 1/4-inch pieces
1 medium avocado, sliced into small pieces

Cook orzo according to package instructions. About 2 minutes before it's finished cooking, stir the asparagus and broccoli into the orzo pot. Cook for the final 2 minutes, drain and run under a bit of cold water to stop the cooking.

In the meantime, whisk together the garlic, lemon juice, olive oil, and salt into the dressing. Set aside.

Toss the orzo, asparagus, broccoli, and cilantro with the dressing. Add more dressing if needed, and toss well. Now add the sprouts, almonds, cucumber, and avocado. Very gently toss a couple of times to distribute those ingredients throughout the salad and serve.

Serves 4.

Dark Chocolate Pudding:

1/2 block silken tofu + water in carton

1 c. walnuts

1 bar dark chocolate 

1/4 c. agave nectar (or honey)

pinch sea salt

mint (optional)

Blend everything together in blender or food processor until creamy.  Add berries if desired.