This recipe makes a very fresh and spring-y Green Pea, Radish, and Vegan Cheddar Salad that pleases both the eye and the palate. I enjoyed it several times while traveling through some of the heartland states some years (or truthfully, some decades) ago, while still a vegetarian rather than a vegan. Its constant ingredients were the peas, cheese, and celery, with additional, varying ingredients. This is my version, a composite of those that I sampled, and now completely vegan, as itâ€™s easy to substitute vegan cheddar cheese for its dairy counterpart. Continue Reading…
This refreshing Mango Lentil Salad recipe is unique, blending Indian flavors from the cumin and coriander with the Mexican flavors of mango and lime. One of the best things about salad is you can combine ingredients that you wouldnâ€™t normally pair up, and it usually works wonderfully. French lentils, also known as du Puy lentils, are the best type of lentil to use in salads. Green, brown, and red lentils are perfect in soups and stews because they’re soft and tend to fall apart, while du Puy lentils work better in salads because they hold their shape well when cooked properly. All in all, a refreshing summery salad with great sustenance from the lentils.Â Recipe and photos contributed by Sophia Zergiotis ofÂ Love and Lentils.
Inspired by house salads served at Thai restaurants around the U.S., this tossed salad is the perfect companion to Thai-style dishesÂ like Easy Vegan Pad Thai. It’s a feast of typical salad veggies made yummy with a piquant peanut-coconut sauce, chopped peanuts, and sweetened with pineapple chunks. Make a bigger portion of this recipe for the centerpiece of a meal, served with a simple side tofu or tempeh dish.
Marinated beets are an appetizing addition to this simple salad of mixed greens and carrots. The walnuts add a nice flavor to the finished recipe. If time is of the essence, I’ve included a shortcut of using pickled beets from a jarâ€”but the homemade kind are best! Photos by Evan Atlas. Continue Reading…
Here’s a basic recipe for Massaged Kale Salad with Cranberries and Cashews, along with lots of variations. You can toss in some slivered baby carrots, substitute another kind of nut, add a bit of thinly shredded red cabbage for extra color, or add some sliced celery or bok choy for extra crunch. Even in its simplest form, as presented here, itâ€™s luscious, festive, and just as welcome for every day as well as holiday meals. Its colors make it especially nice for a vegan Thanksgiving or Christmas meal.Â Recipe adapted fromÂ Vegan Holiday Kitchen.Â Photos by Susan Voisin.
This salad recipe has ï¬‚avors that speak eloquently of autumnâ€”pears, walnuts, bitter greens, and cranberries. You can substitute other dried fruit if you like. It’s a simple enough salad to serve for every day, yet dressed up enough to serve as a first course for company meals. It’s a welcome addition to Thanksgiving and Christmas menus, as well. Double the recipe for a larger crowd. Contributed by Jill Nussinow, MS, RD, adapted from The Veggie Queen™: Vegetables Get the Royal Treatment.* Continue Reading…
Green olives, herbs, and seeds embellish the simple pairing of carrots and broccoli in this simple, savory salad recipe that can be downright addictive. This is the kind of salad that has good staying power, as long as you take care to cook the broccoli just until it’s barely tender-crisp and still bright green. It’s even better the next day, and is a nice little side to include in your lunch. Photos by Hannah Kaminsky of Bittersweet.Â Continue Reading…
You can serve this Quick and Easy Fresh Corn Salad as a side dish at any BBQ. The recipe is almost too simple for how tasty it is!
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 cups canned corn, drained
- 1 red bell pepper, diced
- ½ cup cilantro, finely chopped
- 1 small red onion, diced
- In a bowl, combine oil, vinegar, and salt.
- Add corn, pepper, cilantro, and onion. Mix gently.
This Lettuce Wrap Salad is satisfying and quick to make, and the three different sauces that are served with it make this recipe extra tasty. Recipe contributed by Mimi Kirk, from Live Raw: Raw Food Recipes for Good Health and Timeless BeautyÂ (Skyhorse Publishing, 2011). Photo by Mike Mendell. Reprinted by permission. Continue Reading…
This Simple Green Bean Salad recipe showcases fresh seasonal vegetables. It’s perfect to make as a side dish for a barbecue night.
- 1 lb green beans
- 25 cherry tomatoes, cut in half
- 1 bell pepper
- 3 French shallots, finely chopped
- 50 mL olive oil
- 25 mL balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Â¼ cup fresh parsley
- salt and pepper
- Strain the beans and steam for about 6 minutes. Remove from heat and immerse in cold water to stop cooking. Drain.
- Cut the cherry tomatoes add them to the beans. Chop the pepper and shallots; add to the salad.
- Mix together all the remaining ingredients for the vinaigrette and pour over the salad.
- Mix and marinate in the refrigerator at least 1 hour before serving.
- Sprinkle with fresh parsley.
This colorful Tri-Color Slaw recipe combines massaged kale with both green and red cabbage. It goes with just about every kind of meal, and you can vary it each time with different dressings (see suggestions following the recipe). You can also add a little dried fruit or apple for a sweet twist, as suggested in the variation. Eat the rainbow!
Photos by Rachael Braun. Continue Reading…
This Italian-Style Quinoa Salad can be served any season, cold or warm, and children love it! Itâ€™s super important to rinse the quinoa before cooking. Then cook it in water or brothâ€”don’t forget the bay leaf!
- 1 cup white or red quinoa
- 2 tbsp olive oil or butter
- 2 cups vegetable broth
- 1 bay leaf
- 1 English cucumber, diced
- 1 tomato, diced
- 2 stalks of celery, diced
- Â½ cup corn
- 1 avocado
- chopped parsley, to taste
- ½ cup olive or canola oil
- 2 tbsp lime or lemon juice
- 2 tsp lime zest tea
- 2 tsp sugar
- Rinse the quinoa well under cold water In a saucepan until itâ€™s clear. Heat the olive oil over medium heat, then coat the quinoa with the oil.
- Add broth and bring to a boil.
- Reduce heat and simmer coveredâ€”about 15 to 20 minutes for white quinoa and about 20 to 25 minutes for red.
- Let stand under cover for 10 minutes. Using a fork, detach the grains. Let cool.
- Mix the quinoa and the other ingredients in a large bowl. Mix the ingredients of the vinaigrette in a small bowl, and then pour over the quinoa salad. Mix gently.
Serve this hearty Chickpea Salad with Zucchini, Vegan Mozzarella, and Basil on its own or as a first course preceding a lighter pasta dinner (see some tempting possibilities in Pasta on the Lighter Side). If you’re a basil fan, use as much as you’d like. If not, substitute another herb, like parsley for the basil in the recipe. Continue Reading…
This coconut-curry vegan spread, based on chickpeas and cannellini beans, is rich with spices and coconut. Aside from serving it in romaine leaves as suggested in this recipe, you can find many other uses for itâ€”it makes a great dip but itâ€™s even better as a sandwich spread. Recipe and photo contributed by Annie Oliverio of An Unrefined Vegan.Â Annie is the author of the forthcomingÂ CraveÂ Eat Heal:Â Plant-based, Whole-food Recipes to Satisfy Every CravingÂ Â *Â (April, 2015).
Unlike rice and wheat, quinoa is not a grain. Quinoa is the fruit of a plant from the same family as spinach and beets. Quinoa shines in salads, and if you want to eat gluten free, it’s the perfect food.
On the nutrition side, it contains a large amount of high-quality protein, polyunsaturated fatty acids, and many micronutrients. Thanks to its nutritional compositionâ€”somewhat different from other cerealsâ€”and its unique taste, its inclusion in the diet brings variety to the menu.
- 1 cup of uncooked quinoa
- ½ cup of uncooked green lentils
- 1 red pepper cut into small cubes
- ½ English cucumber cut into small cubes
- ½ tomato cut into small cubes
- 1 cup fresh parsley
- Cook the quinoa and lentils according to package directions and set aside
- Add all the ingredients of the salad in a large bowl
- Mix all the ingredients of the dressing together, add to the ingredients , mix well
- And that's it!
This tofu peanut sauce recipe that I present to you today could be served in many ways. I decided to serve my peanut sauce with a salad, but you could very well serve it on rice vermicelli, stir-fried vegetables, rice, or whatever else you may prefer.
What I found particularly revolutionary about this recipe was that the cubed tofu is cooked on a baking tray. To begin, you must remove as much water as possible from your tofu. This is the base when cooking with extra-firm tofu. Normally, I leave my block 30 minutes before making the recipe, remove the water from the package, place it on a plate with paper towels, place another layer of paper towels on top covered by another plate, then put a weight on top (a can of diced tomatoes, for example, is perfect). I then let it sit for 15 to 30 minutes. This way, we make sure that the water is completely drained from the tofu. Then you can cut your tofu into cubes of one centimeter and put them on the baking tray to cook.
- Prep Time: 20 minutes
- Servings:Â 4
- 3 cups spring salad mix
- 1 cup red cabbage
- 1 cup grated carrots
- Â½ cup fresh cilantro
- 1 block firm tofu in cubes
- Â½ cup peanuts
Â Peanut butter dressing
- 1/4 cup crunchy peanut butter
- 1/4 cup soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice or rice vinegar
- 2 tablespoons sesame oil
- sriracha sauce or tabasco (a few drops, to taste)
- Preheat the oven to 375 FËš. Cut the tofu into cubes, and cook it for 25 minutes.
- Combine all greens, salad, cabbage, carrots, and fresh cilantro.
- In a bowl, make the salad dressing by combining peanut butter, soy sauce, maple syrup, lime juice, sesame oil, and srichacha sauce. Mix well.
- When the tofu is cooked, add it to the dressing.
- Place the dressing on top of the salad, and sprinkle on theÂ peanuts.
Salad dressing can get a little tricky when youâ€™re vegan. Most are made out of oils and vinegars. But if you want a hearty, creamy dressing, many have mayonnaise in them. Luckily, itâ€™s easy to get a creamy, vegan salad dressing by using ingredients like vegan mayonnaise, hummus or even nuts like cashews. Below are some of the top creamy vegan salad dressing recipes. Continue Reading…