Tag Archives: salad

Cumin Lime Black Bean Salad


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.


Easy Salads


When you just don’t feel like cooking every day of the week, and you’re feeling bad about all the crap you ate last week, this is what you should do:

1. Boil some french lentils, about a 1/4 cup of dry lentils per serving, with twice as much water (rinse lentils, bring to a boil, reduce to a simmer for about 30 mins or so). Strain.

2. Boil some pearled barley (or quinoa, or millet, or wheat berries), about a 1/4 cup per serving – cover generously with water, bring to a boil, reduce to a simmer and cook about 30-40 mins. Strain.

3. Peel half a medium sweet potato per serving, chop into 1″ pieces, soak in cold water for about 30 mins.

4. Chop up a kabocha/buttercup pumpkin into quarters (1/4 per serving) and don’t bother peeling, also soak in cold water.

5. Heat oven to 425F. Rinse veggies, dry and then toss in a little safflower oil, some garlic powder, dried thyme and rosemary. Roast for about 30-40 mins, till tender.

6. Make a vinaigrette: 2 tbsp of good balsamic vinegar, 6 tbsp olive oil, a pinch of salt, a big pinch of brown sugar, some cracked pepper and some minced garlic (this makes enough for about 3 servings).

7. Serve everything warm, mixed up with a salad of spinach, red onion, grape tomatoes, cucumber and avocado.


Couscous and Lentil Salad with Avocado-Basil Vinaigrette


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


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.

Asparagus & Pasta Salad w/Saffron Vinaigrette


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.

Warm Beet Salad with Horseradish & Buttermilk Dressing


Original recipe here. Veganised version below!

4 large beets
3-4 tbsp of safflower oil
salt and pepper

Heat your oven to 400 F. Peel the beets, remove the gross bits and chop into bite-sized pieces. Place in a large bowl and toss with the oil and salt and pepper. Spread the beets in a large pyrex dish or baking pan and cook for 30 mins. Cover and cook for another 30 mins, till tender and caramelised.

1/4 c plain soy milk
1/2 tbsp apple cider vinegar
1/2 tbsp lemon juice

This is your veganized “buttermilk”: mix together and let it sit (curdle) for 10 mins. Then add the following ingredients and whisk well:

1/8 c tofutti vegan sour cream
1/8 c plain soy yoghurt
1 tbsp horseradish (if you love this stuff, add more)
1 tbsp dijon mustard
1/2 tbsp red wine vinegar
1 clove of garlic, minced
salt and pepper

* i have halved the ingredients for the dressing here: the original recipes produces TONS and you probably don’t need so much, depending on how many people you’re feeding, or how much you like to drown your salad in mayonnaise.

Refrigerate for 30-60 mins so the flavours soak each other up.

Plate a bunch of mixed greens, top with the warm beets and some diced avocado and top with the dressing. Probably  really nice with some high quality nut cheese. I served this with Dijon Rosemary Faux-Chicken.

Potato & Spinach Salad with Miso and Mustard Dressing


Slightly adapted from the original recipe in Tal Ronnen’s cookbook.

1lb fingerling or baby potatoes
3-4 handfuls of baby spinach
4 green onions, sliced

Boil the potatoes in salted water till tender. Drain well and slice into rounds. Refrigerate over night.

Add the spinach and green onions.

2tbsp yellow or white miso
1 tbsp agave
3 tbsp seasoned rice vinegar
salt & pepper
1 tbsp dijon or whole grain mustard
3 tbsp lemon juice
1 clove garlic minced
1/2 shallot minced
1/2 safflower or canola oil

Add all of the above to a food processor (or whisk in a bowl) and pulse till combined. Slowly the oil until emulsified. Pour over vegetables and toss till everything is coated.

Goes great with panko fried tofu.