Category: Salad

Pickled Red Onions

Pickled Red Onions
Pickled Red Onions

As I’ve been exploring balancing flavors, and trying new food combinations I have truly come to love pickled red onions. Pickled everything really, but these are one of my favorites. It is not one of those ingredients that brings and item into focus when I see it on a menu. I feel it pairs particularly well with things that are sweet. Think sandwiches with roasted vegetables and their inherent sweetness that needs a bit of acidity for balance. Yummy. I made this particular batch to go with harissa roasted sweet potatoes. I also threw on some roasted salted pecans, and some candied pine nuts. It was yummy.  This recipe is adapted from Bobby Flay, one if his 3000 recipes for pickled red onions.

Pickled Red Onions

 Ingredients

  • 1 1/2 cups white vinegar
  • 1/4 cup water
  • 2 TBL granulated sugar
  • 1 TBL kosher salt
  • 1 large red onion, thinly sliced

Instructions

  1. Combine vinegar, water, sugar, and salt in a small saucepan and bring to a boil.
  2. Remove from heat, stir, and allow to cool for about 10 minutes.
  3. Place the onion in a heat safe container with a lid, then poor the hot vinegar mixture over the onions.
  4. Cover and allow onions to sit for at least an hour, up to 4 days
  5. Remove from liquid and use to top everything from sandwiches to sweet potatoes.
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Red Cabbage and Green Apple Slaw With Honey Mustard Vinaigrette

red cabbage and green apple slaw
red cabbage and green apple slaw

Happy Memorial Day Weekend everyone! I have just the thing to top those veggie burgers to jazz them up with minimal effort, or to serve as a beautiful side. This delightful cabbage and apple slaw. It is pictured here over a store bought veggie burger (field roast). I used store bought as they hold up better on the grill, at least compared to the homemade burgers I make.

This slaw is easy, beautiful, quick, and can feed a crowd and will please the majority of eaters. My 9 month old loved the cabbage and even my picky toddler tried it.

To make your slaw instagramable rinse it a few times in cold water before mixing with the vinaigrette, and only toss together right before serving. The rinse step is totally useless for taste, but makes it prettier as the cabbage doesn’t bleed its color as much if rinsed.

Red Cabbage and Green Apple Slaw

 Ingredients

  • 1 1/2 TBL honey, or agave if vegan
  • juice from half a lemon, about 1 TBL
  • 1 TBL white vinegar
  • 1 TBL olive oil
  • 2 TBL dijon mustard
  • salt to taste
  • 1/2 a small head purple cabbage, thinly sliced
  • 1/2 green apple,cut into thin stripes

Instructions

  1. Whisk together the honey, lemon juice, vinegar, oil, mustard, and salt.
  2. Add cabbage and apple and toss to combine.
  3. Store in the refrigerator until serving.

Vegan Potato Salad

 

Vegan Potato Salad
Vegan Potato Salad

Summer decided to stop by this week on the East Coast and it’s been hot! I hope it isn’t a preview of real summer; I’m not someone who enjoys the heat. However, now that that it has calmed down to seasonably warm I am a happy lady. It is perfect outside for picnicking and barbecuing. We just had our first family cookout last night. It was lovely! The girls played and ate a bit and my husband and I both got to sit and eat a leisurely dinner. I made this yummy potato salad and had veggie burgers on the grill.

This potato salad is a riff off of a very classic potato salad. I used J. Kenji López-Alt’s recipe from his cookbook The Food Lab.  I am completely slightly obsessed with Kenji, or as I call him, my BFF. The idea of using science and the actual scientific process to make better food is my happy place. Not a place I use myself, but one I like to read about.  Anyway, I digress. He has some super tricks and I have used them as well as most of his recipe for potato salad. I hope you enjoy.

This doesn’t make a very large batch, a side for maybe 4 people. It is easily doubled or tripled for a crowd.

Vegan Potato Salad

 Adapted from The Food Lab cookbook

 Ingredients

  • 1 1/2 pounds russet potatoes, peeled and cut into 3/4 inch cubes
  • Kosher salt
  • 2 tsp sugar
  • 4 tsp white vinegar, divided
  • 1 rib celery, finely diced (about 1/4 cup)
  • 2 TBL finely minced red onion
  • 1 scallions, green parts only, thinly sliced (optional)
  • 2 TBL fresh parsley leaves, washed and minced (optional)
  • 2 tsp whole grain mustard (more or less to taste)
  • 1 tsp dijon mustard
  • 1/3 cup vegenaise or other vegan mayonnaise
  • Fresh ground black pepper

Instructions

  1. Place cubed potatoes in a large saucepan, cover with water to 1″ above teh potatoes.
  2. Add 2 tsp kosher salt, 2 tsp sugar, and 2 tsp vinegar.
  3. Bring to a boil over high heat. Reduce to simmer, and cook, stirring occasionally, until potatoes are tender, about 10 minutes.
  4. Drain potatoes, then sprinkle with the remaining 2 tsp vinegar. Allow to cool to room temperature, about thirty minutes.
  5. Combine the celery, onion, scallion (if using), parsley (if using), mustards, and mayonnaise in large bowl. Stir with rubber spatula to combine.
  6. Fold in potatoes. Season to taste with salt and pepper. Cover and rest in fridge for at least 1 hour and up to three days before serving.

Happy Earth Day! Peanut Noodle Salad for Spring

Vegan Peanut Noodle Salad
Vegan Peanut Noodle Salad

It is really feeling like spring might stick around here on the East Coast. I’m pretty happy about it. My littles are loving the park and I am loving the sunshine! For Earth Day we are focusing on treating the Earth with respect. Also an everyday lesson, especially with a two year old! Wolfie is a sweet, emphatic kid, however, she is two. We are constantly working on how our actions affect others, and the world around us. Something we should all probably think about more often.

To celebrate Earth Day we are eating lots of lovely, easy to make, flavorful, and vegetable forward meals. This is one of my old favorites with a few extras to jazz it up. I hope you like to additions.

Vegan Peanut Noodle Salad

 Ingredients

  • 1 package Tempeh cut into 1″ cubes
  • 2 TBL olive oil
  • 2 TBL tamari
  • 1 tsp chili powder
  • 8.8 oz dried Udon noodles cooked according to package directions, drained, and cooled to room temperature
  • 1/2 cup water reserved from cooking noodles
  • 1/2 cup peanut butter
  • 2 TBL lime juice
  • 3 TBL brown sugar
  • 2 TBL tamari
  • 2 medium cloves garlic, minced
  • 1/2′ pice of ginger, minced
  • 1/4 tsp red pepper flakes
  • 1 1/2 cups sugar snap peas
  • 1/2 cup julienned red pepper
  • 2 scallions, thinly sliced
  • 1/4 cup minced fresh cilantro

Instructions

  1. Heat a large case iron skillet over medium high heat.
  2. Add oil, swirl to coat the bottom of the pan, and add the tempeh.
  3. Cook, stirring occasionally until golden brown on all sides, 5-7 minutes.
  4. Turn off the heat and drizzle the tamari over the tempeh, stir, and sprinkle the chili powder over the tempeh, stir and set aside.
  5. In a large bowl combine the reserved cooking liquid, peanut butter, lime juice, brown sugar, tamari, and red pepper flakes whisking to combine.
  6. Add the cooked noodles and toss to coat with dressing.
  7. Add sugar snap peas, red pepper, scallions, and cilantro tossing to combine.
  8. Top with tempeh croutons and serve at room temperature or cold.

What To Do With Leftover Rice and Beans – Rice, Beans, and Greens

Using Leftovers to Make Rice Beans and Greens
Using Leftovers to Make Rice Beans and Greens

Using what you have on hand can be a struggle, especially with it is  just a little of this and a little of that from previous recipes. One trick I love is to let go of preconceived notions of making something specific, and just make something that tastes good. I have a version of this rice, bean, and vegetable mixture regularly as I frequently have leftover rice, beans, and some odds and ends of vegetables. You can jazz it up with herbs and spices, or keep it simple like this version. I love the simplicity and deliciousness of a good olive oil, a little nutritional yeast, and some big, crunchy salt.

Rice, Beans, and Greens -How to use leftovers for a quick and satisfying meal

 Ingredients

  • 1 TBL oil for cooking
  • 1 small onion, sliced
  • 4 mushrooms, sliced
  • 1 cup cooked rice (mine was leftover from takeout Indian)
  • 3/4 cup cooked kidney beans (or other bean of choice)
  • 2 cups fresh spinach (or other greens)
  • 1 TBL nutritional yeast
  • 1 TBL good olive oil
  • Kosher salt

Instructions

  1. Heat a medium skillet over medium high heat.
  2. Add oil, and saute onion and mushrooms until just softened, about 3 minutes.
  3. Add the rice, kidney beans, and spinach and cook until spinach is wilted and rice and beans are hot.
  4. Sprinkle on nutritional yeast, drizzle the oil, and add some salt. Stir lightly to combine and serve.
  5. This is probably enough to serve two of normal appetite. Enough for one nursing mother.

Sauteed Dark Leafy Greens with Pine Nuts., Garlic, and Raisins

Chard with raisins, garlic. amd pine nuts
Chard with raisins, garlic. amd pine nuts

We have  CSA and it seems we are always getting dark leafy greens by the pound! I love greens in most everything, but sometimes you need a recipe to use up a full bunch or two. This recipe does that in a delicious manner. Most would eat this as a side dish, and sometimes I do. Sometimes it is dinner, sometimes breakfast. It is particularly good topped with an over easy egg if you swing that way. I see options like this on every Spanish tapas menu in the area so you could say this is exotic:) These greens are rich and satisfying  from the greens, touched with salt, a hint of sweetness with the raisins, and a little crunch from the pine nuts. Most people would eat these as a side dish. Maybe with some tofu and crusty bread, Yeah, that sounds like dinner to me.

Sautéed Dark Leafy Greens

Serves 8 as a side dish

 Ingredients

  • 2 TBL. Olive Oil
  • 5 cloves Garlic, minced
  • 2 lbs. fresh greens (Spinach, chard, kale), washed, stemmed (optional) and dried
  • Kosher Salt, to taste
  • 1/3 cup Pine Nuts
  • 1/3 cup Golden Rasins

Instructions

  1. In a large skillet heat oil.
  2. Add the greens, salt and garlic, stir and cook until greens start to wilt.
  3. Once greens are wilted and tender add the pine nuts and raisins.
  4. Serve warm.

Quick and Easy Vegan Garbanzo Bean “Tuna” Salad

Vegan Garbanzo Bean "Tuna" Salad
Vegan Garbanzo Bean “Tuna” Salad

This has been my go-to lunch throughout this pregnancy. It seems to be perfectly satisfying, and easy enough that I can make it even when I’m already hungry. I usually make just enough for one meal, which is what this recipe is for. Sometimes, when I’m feeling the need to do so, I will reduce the fat in this recipe by halving the mayo used and subbing in the same amount of aquafaba (liquid from the can of beans). The flavor is almost as good, and during this pregnancy the lower fat is better every now and again.

Vegan Garbanzo Bean “Tuna” Salad

Makes 1 serving

 Ingredients

  • 1/3 cooked garbanzo beans
  • 1 TBL vegan mayonnaise
  • 1 tsp sweet pickle relish
  • squeeze of lemon juice
  • salt and pepper to taste
  • 1 tsp each minced sweet onion and celery (optional)

Instructions

  1. Mash garbanzo beans in a small bowl with a fork.
  2. Stir in the mayo, pickle relish, lemon juice, salt and pepper.
  3. Add the onion and celery if using and stir to combine.
  4. Taste and adjust seasoning to your preference.
  5. Serve on bread, or with crackers, sliced veggies, or however you desire.

Vegan Peanut Noodles with Tempeh Croutons

Vegan Peanut Noodle Salad
Vegan Peanut Noodle Salad

As the weather gets warmer I want to have cooler foods. I especially love pasta salads. I will not argue the nutritional value of pasta, but just say it is delicious! This is a simple noodle salad topped with tempeh croutons and it gets better after a day or two in the fridge. It is also perfect for a pot luck as it is best served room temperature. This comes together quickly, and is perfect for lunch on the go, or a quick dinner. Serve with a yummy fresh salad to really brighten your meal.

Vegan Peanut Noodles with Tempeh Croutons

Ingredients

  • 1 package Tempeh cut into 1″ cubes
  • 2 TBL olive oil
  • 2 TBL tamari
  • 1 tsp chili powder
  • Udon noodles cooked according to package directions, drained, and cooled to room temperature
  • 1/3 cup peanut butter
  • 2 TBL lime juice
  • 2 TBL brown sugar
  • 2 TBL tamari
  • 1/4 tsp red pepper flakes

Instructions

  1. Heat a large case iron skillet over medium high heat.
  2. Add oil, swirl to coat the bottom of the pan, and add the tempeh.
  3. Cook, stirring occasionally until golden brown on all sides, 5-7 minutes.
  4. Turn off the heat and drizzle the tamari over the tempeh, stir, and sprinkle the chili powder over the tempeh, stir and set aside.
  5. In a large bowl combine the peanut butter, lime juice, brown sugar, tamari, and red pepper flakes whisking to combine.
  6. Add the cooked noodles and toss to coat with dressing.
  7. Top with tempeh croutons.

Vegan Millet and Pasta Salad

Vegan Millet Pasta Salad
Vegan Millet Pasta Salad

This is one of my all time favorite things to eat in the spring/summer. I’m not sure what it is, but the combination is fabulous. I’m not sure the actual original source, but it is a recipe from the Sunnymeadow School cookbook where my best friend when to school growing up. In my mind this is something her mom would make for pot-lucks and one I always looked forward to. It is a great pot-luck dish, and one even non-vegans will eat. Just remember to add the dressing the same day you are serving it or it gets a bit dried out. It is also a perfect, easy weekend lunch. This week I made a slightly larger batch of millet and have made the salad a fresh a few times.

Vegan Millet and Pasta Salad. 

Ingredients

  • 8-10 oz dry pasta, cooked according to package directions
  • 1 cup cooked millet
  • 1 red pepper, diced
  • 1 scallions, chopped (optional)
  • 3 TBL peanut or almond butter
  • 1 tsp maple syrup
  • 3/4 cup prepared vinaigrette dressing (such as Newman’s Own light Italian)

Instructions

  1. In a large bowl combine the cooked pasta, cooked millet, red pepper and scallions if using.
  2. In a separate bowl whisk together the nut butter, maple syrup and dressing.
  3. Pour the dressing mixture over the noodle mixture and toss together.
  4. Serve cold or room temperature the same day you make it.

Vegan Taco Salad

Vegan Chili Salad

Hmm, more ways to use chili? Oh yes my friend, so many ways. I often get asked what my go to meal is, well it’s whatever is leftover reused. I’m sure everyone does this, you make the food and later in the week you have leftovers. Leftovers are wonderful, especially when they don’t taste like leftovers. Chili is wonderful for this, it works in lots of yummy comfort food type meals.

So this would be my week. First make chili for dinner, mm, yummy. Eat that with some bread, salad, whatever. Good stuff. The next day for lunch or dinner you have two options depending on your time. Mac and Cheese with Chili, or Chili Salad.

Chili Salad I often made and took to work with me, but it is also hearty enough to eat for dinner at home if you need something quick.

Vegan Chili Salad 

Ingredients 

Leftover Chili   or refried beans (depending on how much you eat 1/4 -3/4  cup)

Salad greens (However big a salad you want to eat)

plain vegan yogurt (about 1 tbl per 1/4 chili)

salsa (about half as much as the amount of chili you are using)

Hot sauce (if you like it spicy)

Squeeze of lime juice

dash of cumin

Instructions 

Mix everything except the greens and chili in a bowl.

Top with the greens.

Add chili and stir.

Note: If I’m at home I heat the chili a little before I put it on the salad, if I’m not I eat it cold which is also super tasty.

pinch of salt