WATERCRESS, MUSHROOM AND TOFU SALAD

For the dressing:
3 tbsp wine or cider vinegar
1 tsp soy sauce
1/2 tsp dry mustard
1 small garlic, peeled and crushed
1/2 cup organic olive oil
Salt and pepper to taste

For the salad:
225 g tofu
1 bunch organic watercress
100 g organic mushrooms
2 tbsp fresh basil

Mix together all of the ingredients for the dressing except the oil. Whisk in the oil last and set aside. Mash the tofu in a salad bowl and toss with the dressing. Add the watercress, mushrooms, and basil and toss again.

PINTO BEANS WITH WATERCRESS

Serves 6

2 cups canned or cooked pinto beans
1 cup watercress leaves
2 medium firm, ripe plum tomatoes, finely diced
1 medium celery stalk, finely diced

Dressing:
1/4 cup reduced-fat mayonnaise or tofu mayonnaise
1 tablespoon lemon or lime juice
1 teaspoon dried oregano
l/4 teaspoon ground cumin
Salt and freshly ground pepper to taste

Combine the first four ingredients in a mixing bowl. In a small bowl, combine the dressing ingredients and mix thoroughly. Pour over the salad and toss to combine. Season to taste with salt and pepper. Pack in a tightly lidded plastic container to transport.

SMOKED TROUT AND WATERCRESS SALAD WITH CREAMY HORSERADISH DRESSING

Serves 2 for lunch, or 4 as a side salad

150 ml whipping cream
2 tablespoons prepared horseradish
1.5 tablespoons olive oil
1.5 tablespoons apple cider vinegar
1 teaspoons fresh dill, finely chopped
1 bunch watercress sprigs
1/2 onion, thingly sliced
150 g (5 oz) smoked trout, flaked
optional: 1 apple, thinly sliced

Whisk cream, horseradish, oil, vinegar and dill to blend. Mound watercress on plates, top with onion, trout and apple, and drizzle the dressing on top.

CHUNKY WATERCRESS AND POTATO SOUPG

Serves 4 to 6.

One bunch watercress
1 large onion, chopped
675 g boiling potatoes, scrubbed
2 tablespoons butter
3 cloves garlic
1&1/2 teaspoons salt
1/4 cup cream or crème fraiche
Salt and pepper to taste
Milk or water to thin the soup if needed

Remove and discard the largest stems from the watercress. Blanch the watercress briefly in salted water. Finely chop or puree it, and set aside for later. Melt the butter in a large soup pot. Add the onion, garlic and potatoes, and cook over low heat, covered for 10 minutes. Add 1.5 L water and the salt, and bring to a boil. Lower the heat and simmer, partially covered, until the potatoes are soft to the point of falling apart, about 30 minutes. Press a few against the side of the pan to break them up and thicken the broth. Add the chopped watercress and the cream or crème fraiche. Thin the soup, if needed, with the milk or water and heat through. Season to taste with salt and pepper.