Category Archives: Salads

Cumin Lime Black Bean Salad

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This recipe can be found over at Oh She Glows.

I made this with basil instead of cilantro (I hate cilantro), and it was pretty decent – but I’m not a huge fan of quinoa and might try this with pearl couscous next time.

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Butternut Squash and Chickpea Salad

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Another Smitten Kitchen recipe – lots of room for variation here, but I stuck reasonable close to the original. I subbed in basil for cilantro, left out the allspice, heated the chickpeas in a pan with a little oil/cumin/smoked paprika, served on shredded fancy lettuce with pearl couscous and avocado.

1 butternut squash, peeled and chopped into bite-sized chunks
2 cloves of garlic, minced
1-2 tbsp oil
salt and pepper

Toss together and bake on a parchment-lined cookie sheet for 20-25 mins at 425 F (till tender).

1/2 bunch of basil, chiffonade
1/4 large red onion, finely sliced
1 can chickpeas (I remove the skins)
dash of cumin
dash of paprika
oil

Heat on pan on medium-high, add a little oil and throw in the chickpeas. Sprinkle with cumin and paprika and cook a few minutes till heated through. Toss together in a bowl with the onion, basil and pumpkin.

1 clove garlic, minced
1/4 c lemon juice
3 tbsp tahini
2 tbsp oil
2 tbsp water
salt to taste

Blend together, adding a little more water if necessary.

Serve with lettuce, slices of ripe avocado and pearl couscous for a complete meal.

 

Couscous and Lentil Salad with Avocado-Basil Vinaigrette

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This delicious salad is slightly adapted from The Chubby Vegetarian’s Quinoa and Lentil Salad.

Makes enough for 4-5 servings.

1 red onion, diced
1/4 cup white vinegar
1 tsp sugar
1/2 tsp salt
1/4 cup water

Place everything in a container, cover, refrigerate for around an hour, while you prep everything else.

2 cups pearl couscous
1 c black beluga lentils
2 tsp fake chicken stock/bouillon

You need two pots: in the first one, bring to the boil 2.5 cups of water and 1 tsp of the chicken stock, then add the couscous, bring back to the boil, then reduce to a simmer (covered) and cook for 10mins, until all the water is absorbed; in the second pot, bring to the boil 2 cups of water and 1 tsp of chicken stock, then add the lentils, cover and cook for around 20mins, until the all the water is absorbed.

Place the cooked couscous and lentils into a large bowl and then add:

2 green peppers, diced
2 tsp ground cumin
1/2 tsp chipotle chili powder

To make the vinaigrette, place the following into a food processor and blend till smooth:

1 large avocado
1.5 packed cups of basil
3/8 c white vinegar
3 cloves minced garlic
2 tsp honey
half of a small jalapeno pepper (remove the seeds first)
juice of two limes
sea salt and fresh black pepper

Slowly drizzle in:

1/4 c oil (olive or canola)

Drain the liquid from the pickled onion once it’s ready, add to the couscous/lentil mixture, then add the dressing and mix well. Serve on a bed of baby spinach leaves or arugula, with slices of avocado and oven-roasted tomatoes.

(nutritional info is based on 4 servings, includes 1/4 c avocado as garnish per serving, does not include oven-roasted tomatoes)

Asian-style Coleslaw

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This asian-style coleslaw from Rosewater and Thyme is delicious served with spicy cajun wedges (fingerling potatoes, quartered, washed well and dried, tossed with oil and cajun seasoning, roasted in a single layer at 425 F for about 35mins) and Gardein Chicken Tenders.

Makes enough for 4 servings.

1/2 head of cabbage (any kind)
1 large red bell pepper
1/4 small red onion
1-2 medium carrots

Shred everything in your food processor, or grate, or get out your sharpest knife and chop everything very finely.

3/8 c oil (olive or any neutral oil)
1 tbsp veganaise
1/8 c seasoned rice vinegar
1.5 tbsp yellow miso
juice from one small meyer lemon
1 tsp agave
1 tsp fresh ginger OR 1/4 tsp ground ginger
salt and pepper

Throw everything but the oil into a food processor and blend till combined. With the machine running, slowly add the oil, till emulsified.

Mix the shredded veggies and dressing together and refrigerate for at least 30 mins.

Chickpea and Arugula Salad

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Great, simple recipe from Mark Bittman.

3 tbsp olive oil
4 cloves of garlic, minced
1/2 cube of ginger, peeled and minced
1/2 tsp cumin seeds

1 can of chickpeas, drained and rinsed
4 c of arugula
1 small red onion, thinly sliced into half moons

1 tbsp rice vinegar
1 tsp of honey or agave

black pepper and smoked salt to taste

Place the arugula and onion into a large bowl. Heat the olive in a heavy cast iron pan on med-high, toss in the garlic/ginger/cumin seeds and stir continuously for 1 minute. Add the chickpeas and continue to stir for another 2 minutes. Add to the salad bowl, then stir in the vinegar and agave or honey, season with salt and pepper. Done!

 

Vietnamese Mint Salad with Noodles

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This is a fantastic, light but tasty, Vietnamese-style salad – original recipe can be found here.

1 package of tofu (frozen, thawed, pressed)
1/4 c fresh lime juice (about 2 limes)
pinch of salt
3 tbsp sugar
3 tbsp peanut oil
pinch of chili powder
a couple good dashes of garlic powder (or 2-3 minced cloves)
1 tbsp soy sauce
1/3 c warm water

Cut your tofu into bite-sized pieces and place into a bowl. Whisk the rest of the dressing ingredients together till well-combined. Measure 6 tbsp of the dressing in with tofu, and add another couple dashes of soy sauce. Keep the remainder of the dressing aside. Let your tofu marinate while you prep everything else.

1 package of vermicelli noodles

Bring a large pot of water to the boil, add the noodles and cook for 5-6 mins. Drain and rinse immediately with cold water. Set aside in a large bowl.

1 telegraph/english cucumber
1 medium red onion
2-3 c greens (I used some fancy lettuce and watercress)
1/4 fresh mint, chiffonaded

Slice the cuc and onion into thin half-moons and shred the greens. Along with the mint, add the veggies to the bowl with the noodles. Pour over the dressing and toss well with your hands. Refrigerate.

1/4 toasted cashews, chopped fine
3 tbsp fresh mint, chopped fine

Mix together and set aside.

Now heat a pan on medium and fry your tofu pieces for several minutes on each side, till nice and golden. Add the leftover marinade to your salad bowl. To serve: dump a generous amount of the noodle salad into a bowl, top with the cashew/mint mixture and drop some pieces of warm tofu on top.

Asparagus & Pasta Salad w/Saffron Vinaigrette

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Another one from 101 Cookbooks! Jordan liked this a lot, but he likes bitter things – I didn’t enjoy the saffron so much. But I accidentally used twice as much, so that might be why. You can add more agave (or just plain old sugar) to sweeten it further, if you prefer.

1 package of orrecchiette pasta
a bunch of thin-stemmed asparagus
1/2 tsp saffron threads
1/4 red wine vinegar
1 clove of minced garlic
1/2 salt
2 tbsp lemon juice
2 tsp dijon
1/2 safflower oil
1 tbsp agave
a bunch of green onions
1/4 c toasted pinenuts

Cut the asparagus into 1/2″ chunks. Cook your pasta and add the asparagus for the last 30 secs, then dump everything into a colander and run cold water of it. Drain well.

Heat the  vinegar with the saffron on medium and bring to almost a simmer, then remove from heat. Let it cool down and then add it to a glass jar, along with the garlic salt, lemon, mustard, agave and oil. Shake to combine.

Slice the green onions and then add everything (including the pinenuts) to a large bowl and toss. Let it sit at least 30mins before serving, so the pasta and asparagus absorb some of the dressing. Serve cold/room temperature, or reheat.