Vegan Salads

The key to making a good vegan salad that will keep you full for hours is to pack it with rich vegetable protein sources, and there are lots of them to choose from. Great sources of plant protein include lentils, beans, nuts and seeds, green vegetables, tofu and grains. These vegan salads are hearty, creative and absolutely delicious.

 Recipe N1

Ingredients

Salad

•  1 bunch of kale, stemmed and chopped (I used lacinato/dino kale)
•  1/2 large avocado, mashed
•  1 large carrot, peeled and julienned
•  1 cup (85g) sliced red cabbage
•  1 medium red pepper, sliced
•  2 green onions, chopped
•  sesame seeds for garnish (optional)

Miso Ginger Dressing

•  3 tablespoons olive oil
•  1/4 cup (60ml) rice vinegar
•  1 1/2 tablespoons white or yellow miso paste
•  1 1/2 tablespoons coconut aminos (low-sodium soy sauce or tamari works also)
•  1/2 tablespoons maple syrup (or sweetener of choice)
•  1 1/2 teaspoons sesame oil
•  1/2 teaspoon freshly grated ginger
•  1/4 teaspoon granulated garlic (or a minced clove of garlic)
•  salt to taste Fried Tofu
•  12 to 14-ounce package of firm or extra-firm tofu
•  2 tablespoons olive oil
•  salt and pepper to taste

Description

1.  Open the container of tofu and drain out the water. Wrap tofu block with two layers of paper towels and place it on a plate. Press the tofu by positioning a pot on top or another plate with something heavy in it (a bag of sugar or flour works well). Let it stand for 15 minutes.
2.  Place chopped kale in a bowl and sprinkle a pinch of salt. Massage the kale by grabbing a handful of it and giving it a quick squeeze. Continue doing this until the kale leaves turn into a slightly darker shade of green (no more than 30 seconds). Set aside.
3.  Whisk the miso ginger dressing ingredients together. I find using a fork helps to break up the miso paste. Set aside.
4.  Chop the tofu block into cubes. I sliced the block into 6 sections along the length of the tofu block and 5 slices along the width. You should end up with 6 smaller rectangular sections. Slice each section in half so that you get square tofu pieces, but don’t break the tofu apart. It will be easier to fry the tofu in the larger rectangular sections instead of smaller individual cubes.
5.  Heat a large pan with 2 tablespoons of olive oil over medium-high heat. When the pan is hot, add the 6 rectangular tofu sections into the pan. Sprinkle some salt and pepper over the tofu. Fry it for 3 to 4 minutes, or until the tofu is a nice golden brown. Flip tofu, sprinkle more salt and pepper, and fry it for another 3 minutes. You can fry the remaining 2 sides of the tofu sections, if you like. Dish tofu onto a plate lined with a paper towel. Let tofu sections cool for at least 5 minutes before breaking it up into cubes.
6.  Toss all the salad ingredients, fried tofu, and dressing together. You probably won’t need all of the dressing. I used about half and refrigerated the rest for another salad. Sprinkle sesame seeds on top of the salad if you like. Serve immediately.

 

 

Recipe N2

Ingredients

For the Salad

•  1 red bell pepper, chopped into 1/4-inch pieces
•  1 carrot, peeled and chopped into 1/4-inch pieces
•  1 cup frozen shelled edamame
•  1 tablespoon olive oil
•  4 ounces romaine leaves, chopped
•  1/2 cup fresh cilantro, chopped
•  2 green onions, sliced
•  1/4 cup raw cashews, chopped
•  Crispy Sesame Tofu, recipe follows
•  Thai Peanut Dressing, recipe follows

Crispy Sesame Tofu

•  1 14-ounce container extra firm tofu
•  1 tablespoon toasted sesame oil
•  1 tablespoon reduced sodium tamari
•  2 tablespoons sesame seeds
•  2 tablespoons cornstarch

Thai Peanut Dressing

•  1/4 cup creamy peanut butter
•  2 tablespoons unseasoned brown rice vinegar
•  2 tablespoons fresh lime juice
•  2 tablespoons non-GMO canola oil
•  1 tablespoon reduced sodium tamari
•  3 tablespoons honey (or agave, for vegan option)
•  3 garlic cloves
•  1-inch square piece fresh ginger, peeled and roughly chopped
•  1/2 teaspoon salt
•  1/4 teaspoon crushed red pepper flakes
•  4 tablespoons light coconut milk

Description

1.  Set oven to broil. Place an oven rack in the top third of your oven. Toss together the red pepper, carrot, edamame and olive oil in a bowl. Transfer to a baking sheet, and broil for 5-7 minutes, stirring/shaking the pan 3 times and checking frequently to keep the veggies from burning.
2.  Preheat oven to 400 degrees.
3.  Slice the tofu block lengthwise, and wrap in a kitchen towel. Place between 2 chopping boards, and place something heavy on top (I use my dutch oven). Let sit for 10 minutes.
4.  After the 10 minutes are up, slice each tofu slab lengthwise again so you have 4 pieces total. Slice each piece down the middle, creating 2 columns, and then slice so you have 4 rows. Place the tofu pieces in a bowl.
5.  Whisk together the sesame oil and tamari. Pour over the tofu and gently fold in. Sprinkle in the sesame seeds and fold again. Dust the cornstarch over the tofu and stir until fully incorporated.
6.  Transfer to a parchment-lined baking sheet and bake for 25-30 minutes, stirring halfway through, until golden.
7.  To make the dressing, simply combine all ingredients in a blender, and process until smooth. Set aside.
8.  Toss together the broiled veggies with the romaine, cilantro, green onion and cashews. Transfer into individual bowls, and top with the sesame tofu. Drizzle with the dressing.

 

Recipe N3

Ingredients

Dressing

•  ⅓ cup prepared mango chutney
•  ⅓ cup creamy natural peanut butter

Salad

•  1 Tbs. olive oil
•  1 8-oz. pkg. seitan, cut into bite-size strips
•  3 cloves garlic, minced (1 Tbs.)
•  ¾ tsp. mild curry powder
•  6 cups shredded red cabbage (½ small head)
•  1 small cucumber, sliced into thin half moons (¾ cup)
•  3 green onions, thinly sliced (½ cup)

Description

1.  To make Dressing: Blend chutney, peanut butter, and 1/3 cup water in blender until smooth. Set aside.
2.  To make Salad: Heat 2 tsp. oil in large skillet over medium heat. Add seitan, and season with salt, if desired. Sauté 5 to 7 minutes, or until browned. Add garlic and remaining 1 tsp. oil, and sauté 30 seconds. Sprinkle with curry powder, and sauté 2 minutes more. Remove from heat, and keep warm.
3.  Toss cabbage and cucumber with Dressing in large bowl. Top with warm seitan and green onions.

 

Recipe N4

Ingredients

•  200g Tempeh Bacon
•  optional: 5g melted coconut oil (1/2 tsp solid)

For the salad:

•  200g kale / cavolo nero + 1 tsp lemon juice, 1 tsp good oil (such as rapeseed, flaxseed or olive oil), ½ tsp Himalayan pink salt (or other good salt)
•  200g chestnut mushrooms + 1 tsp good oil, 3 tsp lemon juice, 1 tsp liquid aminos (or soy sauce), pinch cayenne pepper
•  200g vine or baby tomatoes, sliced in half
•  70g fresh basil
•  1 avocado, roughly chopped
•  2 tbsp pumpkin seeds
•  2 tbsp golden linseeds
•  2 tbsp chia seeds
•  2 tsp sesame seeds

For the Caesar dressing:

•  70g pre-soaked cashews
•  80 ml water
•  1 tbsp good oil
•  2 tbsp lemon or lime juice
•  1½ tbsp red wine vinegar
•  1 tsp wholegrain mustard
•  4 cloves garlic, roasted
•  1 tbsp nutritional yeast
•  salt & pepper, to taste

Description

1.  Preheat the oven to 200°C / 400°F / Gas Mark 6.
2.  Prepare the tempeh by slicing as thinly as you can. Lay the slices carefully in a dish, combine the marinade ingredients in a bowl and pour over. Set aside.
3.  Take the leafy bits of the kale by cutting away the the tough centre stalk and combine these in a large bowl with the oil, salt and lemon juice. Massage together for a minute or so, as if you were kneading bread.
4.  Wash, pat dry and slice the mushrooms. Combine these in a separate bowl with the oil, lemon, aminos and cayenne.
5.  Arrange the tempeh bacon slices on a parchment-lined tray and drizzle over any remaining marinade. Place on the top shelf of the oven and cook for 20 minutes, turning half way through. (On turning the tempeh, put the four garlic cloves for the Caesar dressing on the tray. These should be unpeeled, but with the root end removed.)
6.  Take the tempeh from the oven and peel the roasted garlic.
7.  To make the dressing, put all the ingredients (not forgetting the garlic) in a food processor and pulse until smooth. Test for seasoning and adjust as necessary.
8.  To assemble the salad, add the tomatoes, avocado, mushrooms, basil, pumpkin and linseeds to the kale and give it a gentle stir.
9.  Once on plates, crumble on the tempeh (or keep as slices), sprinkle with the sesame and chia seeds and drizzle over the dressing.

 

Recipe N5

Ingredients

Dressing

•  1/2 cup extra virgin olive oil
•  1/4 freshly squeezed lemon juice
•  1 1/2 tablespoons white or yellow organic miso paste
•  1 tablespoon raw honey (or brown rice syrup/maple syrup)
•  1-2 tablespoons water
•  1 tablespoon tahini

Salad

•  4 cups mixed sprouts (my favorites include sunflower, broccoli and pea)
•  1 bunch pink radishes, thinly sliced
•  1 ripe avocado, halved and thinly sliced
•  2 green onions, thinly sliced
•  1/4 cup pumpkin seeds
•  1/4 sunflower seeds

Description

1.  Make the dressing. Place all ingredients in a small blender and blend until thick and smooth. Add water as desired. Taste and adjust sweetness if necessary. Optional to stir in thinly sliced green at the end for color.
2.  Add pumpkin and sunflower seeds to a skillet over medium heat and toast until fragrant. Seeds will start to crack and pop as they toast, stir often to avoid burning.
3.  Place sprouts, radishes, green onion, and half the toasted seeds and mix gently with your fingertips to combine. Drizzle in a bit of dressing and gently toss. Divide into two bowls and top with sliced avocado. Serve with extra dressing and seeds.

 

Recipe N6

Ingredients

•  300g asparagus spears, trimmed and cut into 3cm pieces
•  2 tbls olive oil
•  2 cloves of garlic
•  1/2 tsp caraway seeds
•  170g | 1 cup cooked beans (tinned is fine, drained and rinsed)
•  50g pea shoots, micro greens or baby spinach
•  1 avocado, flesh diced
•  50g 1/4 cup almonds, toasted and chopped
•  1 tsp lemon zest
•  1 tbls lemon juice
•  Salt and pepper to taste

Description

1.  In a frypan over high heat, sauté the asparagus with 1 tbls of olive oil for 3-4 minutes, before adding the garlic and caraway and frying another 2 minutes till garlic is fragrant and asparagus is bright green and cooked through (whilst still retaining its bite). Salt to taste.
2.  In a large bowl add the asparagus and the remaining ingredients, tossing well and adjusting lemon, salt and pepper to taste. Best served immediately.

 

Recipe N7

Ingredients

•  2 cups cooked black eyed peas
•  1 tbsp apple cider vinegar (if cooking peas from scratch)
•  2–3 cup chopped purple cabbage
•  5 cups chopped collard greens and/or mustard greens/kale
•  2 tbsp oil
•  1/2 of a shallot chopped
•  1 tsp minced garlic
•  1/2 tsp sea salt
•  1 to 1 1/2 cup shredded carrot
•  1/2 cup cooked quinoa (optional)
•  Black pepper
•  Oil/vinegar
•  Lemon juice

Description

1.  Rinse your chopped greens and and cabbage.
2.  In a medium pan, add 1 tbsp oil, shallot, garlic, and cabbage. Saute for 1-2 minutes on medium heat.
3.  Next add in your collard green, 1 more tbsp oil, and sea salt. Cover for 3 to 4 minutes on medium heat or until greens are wilted.
4.  Remove from heat and place all the ingredients from the pan into a large bowl.
5.  Add in your carrots, cooked quinoa, cooked black eyed peas, and a splash of lemon juice.
6.  Season with more salt/pepper if desired.
7.  Toss together and serve with oil/vinegar.

 

Recipe N8

Ingredients

BROCCOLI SALAD INGREDIENTS:

•  1 large head broccoli, cut into small florets
•  1 cup shelled cooked edamame
•  1/2 cup thinly-sliced green onions
•  1/2 cup peanuts
•  1 batch peanut sauce (recipe below)
•  sesame seeds, for garnish

PEANUT SAUCE INGREDIENTS:

•  1/4 cup natural peanut butter
•  1 tablespoon rice vinegar
•  1 tablespoon soy sauce (if you are gluten-free, use GF soy sauce or tamari)
•  1 tablespoon honey or agave nectar
•  1/8 teaspoon toasted sesame oil
•  1-2 tablespoons hot water, as needed to thin the sauce

Description

TO MAKE THE BROCCOLI SALAD:

1.  Heat a large pot of water until it is boiling. Add in the broccoli florets and boil for 30 seconds. Use a mesh strainer to transfer them into a bowl of ice water, which will immediately halt the cooking process. Drain. Then add the remaining ingredients and toss until combined. Serve immediately, garnished with sesame seeds if desired.

TO MAKE THE PEANUT SAUCE:

1.  Whisk all ingredients together until combined. If the dressing is too thick, whisk in hot water a tablespoon at a time until it reaches the consistency you desire.

 

Recipe N9

Ingredients

For the Salad

•  1 pound Brussels sprouts
•  1 medium tart apple
•  1 medium red onion
•  1 cup chopped walnuts

For the Vinaigrette

•  1 tablespoon Dijon mustard
•  2 teaspoons maple syrup
•  3 tablespoons red wine vinegar
•  1 clove garlic, finely minced
•  1/2 cup extra virgin olive oil
•  Salt and pepper, to taste

Description

1.  Trim the ends off the Brussels sprouts. Using a sharp knife OR using the thinest blade on a mandoline slicer slice each sprout thinly. Slice the apple and red onion in the same manner. Combine in a large bowl.
2.  Toast the walnuts in a skillet over medium-high heat, stirring frequently, until fragrant and lightly browned, about two minutes. Add to the Brussels sprout mixture. Toss to combine.
3.  Combine the vinaigrette ingredients into a jar with a tight-fighting lid. Close the lid and shake until well-combined. Pour over the Brussels sprout mixture, and toss to coat. Refrigerate for at least 30 minutes before serving.

 

Recipe N10

Ingredients

•  1/2 cup dried green/brown lentils
•  2 zucchini (courgettes)
•  10-15 cherry tomatoes

Dressing:

•  1 small ripe avocado
•  1/2 cup fresh parsley
•  Juice 1/2 lemon
•  1 tbsp extra virgin olive oil
•  15 capers (or a pinch of salt)
•  1/2 tsp garlic powder
•  1/4 cup water

Description

1.  Rinse the lentils with water, add to a saucepan of water and boil for 30 minutes. Then drain the lentils, and run through cold water to stop the cooking process.
2.  Meanwhile, wash the courgettes and chop off the ends. To make the ribbons run the vegetable peeler down the entire length of the zucchini, pressing down slightly as you do (for larger courgettes you may want to cut the ribbons in half). Chop the cherry tomatoes into quarters and arrange both the zucchini and tomatoes on a serving platter.
3.  To make the dressing, add all the ingredients to the blender and blitz until smooth - you may need to add more water depending on the size of your avocado. Once smooth, taste the dressing to see if it needs anything else - more lemon juice, capers, garlic powder etc and adjust accordingly.
4.  Add the lentils to the zucchini ribbons on the platter and drizzle with the dressing - serve up with some more dressing on the side and enjoy!

 

Recipe N11

Ingredients

•  1/2 cup French Green Lentils
•  2 cups vegetable stock or water
•  4 cups mix of button and swiss brown mushrooms sliced (300g or 10 1/2 oz)
•  2 tsp olive oil
•  1/2 shallot or small onion finely chopped
•  2 cloves of garlic finely chopped
•  1/4 tsp chilli flakes or more to taste
•  1 1/2 tbs lemon juice
•  3 tsp good quality extra virgin olive oil
•  sea salt and pepper to taste
•  2 tbsp flat leaf parsley roughly chopped
•  1/2 cup rocket (arugula)

Description

1.  Begin by cooking the lentils. Place the lentils and vegetable stock in a saucepan and bring to a boil before reducing to a simmer. Simmer for 25 minutes or until the lentils are tender. Drain and set aside to cool.
2.  Place a large ]frying pan over a high heat. When the pan has come to heat (don't add oil) add 1/3 of the mushrooms. Leave for 2 minutes before then give the pan a shake to flip them over. The mushrooms should be lightly golden. Cook for a further minute before removing from the pan and repeating with the remaining mushrooms.
3.  Reduce the heat to medium low and add 2 tsp of olive oil or vegan butter and add the shallot or onion. Cook until slightly golden on the edges and return the mushrooms to the pan and add the garlic and chilli flakes and cook for 2 minutes, or until the garlic is fragrant, but not browned as it will taste bitter. Set aside to cool.
4.  Toss the lentils, mushroom and garlic together along with the lemon juice and the extra virgin olive oil. Season to taste and add the parsley and rocket just as you're serving.

 

Recipe N12

Ingredients

•  3 parsnips
•  3 carrots
•  3 beetroots
•  1 celeriac
•  4 garlic cloves
•  2 red onions
•  rosemary
•  ½ Tbsp salt
•  ½ tsp ground pepper
•  3 cups lentils
•  1 Tbsp veg stock
•  olive oil
•  balsamic vinegar

Description

1.  Pre-heat the oven on 175˚C.
2.  Wash the parsnips and carrots and peel the beetroots and celeriac. Then cut all the root vegetables into small finger sized pieces.
3.  Slice the red onions, cut the garlic cloves into small pieces and remove the rosemary needles from the stems.
4.  Using one (or two, depending on size) baking sheets, mix the veg, onions, garlic and rosemary with a generous drizzle of olive oil, salt and ground pepper and place it in the oven for 30-40 minutes.
5.  Meanwhile cook 3 cups of lentils in 6 cups of water or use the instructions on the package.
6.  When the water starts boiling add 1Tbsp of vegan vegetable stock.
7.  Turn down the heat and let the lentils simmer for about 25 minutes.
8.  When the lentils are cooked and tender drain them using a colander. Pour them into a bowl, mix them with 2 Tbsp olive oil and 1 Tbsp of balsamic vinegar and add salt to taste.
9.  Garnish with the roasted root vegetables and enjoy!

 

Recipe N13

Ingredients

•  1 cup dried French green Le Puy lentils, sorted
•  3 cups water
•  1 small yellow onion, cut into quarters
•  2 cloves of garlic, smashed, divided
•  1 dried bay leaf
•  3/4 teaspoon kosher sea salt
•  1 tablespoon extra virgin olive oil
•  2 bunches of rainbow carrots (8-10 medium carrots), scrubbed well and trimmed (leafy stem tops cleaned well and reserved for garnish)
•  7-8 red radishes, stems trimmed and scrubbed well, divided
•  5-6 garlic cloves, skin-on
•  2 tablespoons extra virgin olive oil
•  1 teaspoon kosher sea salt
•  1/4 teaspoon freshly ground black pepper
•  1/4 of a red onion, very thinly sliced

TAHINI DRESSING:

•  1/4 cup tahini paste
•  3 tablespoons freshly squeezed lemon juice
•  1/2 teaspoon kosher sea salt
•  1/4 teaspoon freshly ground black pepper
•  3 – 4 tablespoons warm water (depending on thickness of tahini paste)

Description

1.  Soak and cook the lentils: Place the dried lentils in a medium saucepan. Cover with cold water and allow the lentils to soak for one hour. Drain the lentils and return to the same saucepan. Add 3 cups of water, the quartered onion, smashed garlic, bay leaf, and 3/4 teaspoon salt. Bring the lentils to a boil, reduce the heat to simmer, and cook the lentils for 25 to 30 minutes, or until tender. Drain in a fine-meshed sieve and discard the onion, garlic, and bay leaf. Place in a large serving bowl to cool. Toss with a tablespoon of olive oil.
2.  Roast the vegetables: Meanwhile, preheat the oven to 425 degrees Fahrenheit. Slice the carrots into 1/2-inch rounds (the skinny ends of the carrots can be left in larger chunks, try to keep the carrots as consistently sized as possible) and cut the radishes into quarters (reserving one radish for garnishing. Place the carrots and radishes on a large sheet pan, along with the garlic cloves (leave the skin on), and toss with the 2 tablespoons of olive oil, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
3.  Roast for 20-30 minutes, tossing the vegetables every 10 minutes or so, or until the carrots and radishes are caramelized and tender. Remove the roasted garlic cloves from their skin (discard the skin, but keep the cloves) and allow the vegetables to cool to room temperature. Add the roasted vegetables and garlic to the cooked lentils, along with the sliced red onion, and toss gently to combine. Season to taste with salt and pepper.
4.  Prepare the dressing: In a small bowl, whisk together the tahini paste, lemon juice, salt, and pepper. It should be thick. Add 3 to 4 tablespoons of hot water (depending on your brand of tahini paste, you might need more or less to achieve the right consistency) and whisk gently until smooth. The dressing should be the consistency of a thick salad dressing, but should still easily drizzle from a spoon.
5.  Using a mandolin, cut the remaining radish into very thin slices. Roughly chop some of the reserved leafy stem tops of the carrots (roughly 1/4 cup or so). Garnish the salad with the sliced radish and chopped carrot stem tops. Drizzle the salad with the tahini dressing and serve at room temperature (this salad makes great leftovers and can be served cold from the fridge).

 

Recipe N14

Ingredients

CAPER SHALLOT DRESSING

•  1 small shallot, finely minced (roughly 2 tablespoons of minced shallot)
•  1 tablespoon capers, minced
•  1/2 teaspoon dijon mustard
•  2 tablespoons white wine vinegar
•  sea salt + ground black pepper
•  1/4 cup extra virgin olive oil

SALAD

•  1/2 cup French lentils, rinsed
•  1/2 lb mini potatoes
•  1/3 pound green beans, stems removed
•  1 1/2 lbs asparagus, woody ends trimmed
•  olive oil
•  sea salt + ground black pepper
•  1/4 cup pitted black olives, cut in half
•  4-5 radishes, cut into wedges
•  1 tablespoon minced chives

Description

1.  Make the caper shallot dressing: In a small bowl, whisk together the minced shallot, caper, dijon mustard, vinegar, salt, and pepper. Keep whisking the mixture while you slowly drizzle in the olive oil. Once the mixture is thoroughly combined, check it for seasoning and set aside.
2.  Bring a medium saucepan of water to a boil over medium-high heat. Add the lentils to the water and a fat pinch of salt. Simmer the lentils until just tender, but still quite chewy, about 20 minutes. Drain the lentils and transfer them to a medium bowl. Toss the lentils with 2 tablespoons of the caper shallot dressing. Set aside.
3.  Place the mini potatoes in the saucepan and cover them with an inch or two of cold water. Bring the pot to a boil over medium-high heat. Simmer the potatoes, uncovered, until tender when pierced with a knife, about 15-20 minutes. Drain the potatoes. As soon as you can handle them, cut the potatoes into quarters. Transfer cut potatoes to a medium bowl and toss with 2 tablespoons of the caper shallot dressing. Set aside.
4.  Fill the saucepan with water one more time and bring it to a boil over medium-high heat. Add the green beans to the water with a pinch of salt. Simmer the green beans, uncovered, until they’re crisp-tender, about 4-5 minutes. Drain the green beans and rinse with very cold water to stop the cooking process. Set aside.
5.  Heat your grill to high. Toss the asparagus in olive oil, salt, and pepper. Place the asparagus on the grill. Cook until asparagus is crisp-tender and lightly charred, about 5 minutes. Remember to flip asparagus over at the halfway point.
6.  Transfer grilled asparagus to a serving platter. In sections, top the asparagus with the lentils, potatoes, green beans, olives, and radishes. Drizzle the remaining caper shallot dressing over the salad, and garnish with the chives. Serve immediately.

 

Recipe N15

Ingredients

•  1 head garlic
•  1 tablespoon olive oil divided
•  1 1/2 cups grape tomatoes halved
•  1 cup red onion sliced
•  2 3/4 cups vegetable broth
•  1 cup green lentils
•  1/2 cup diced celery
•  1/2 cup diced red pepper
•  2 tablespoons extra virgin olive oil
•  2 tablespoons lemon juice
•  1/4 teaspoon crushed red pepper
•  Salt and Pepper to taste

Description

1.  Preheat oven to 375 degrees.
2.  Cut top of garlic head and place in foil. Drizzle with 1 teaspoon of oil and close foil around garlic.
3.  Line a baking sheet with parchment paper. Arrange tomatoes and onion in a single layer and drizzle with avocado oil. Sprinkle with salt and pepper.
4.  Place garlic and tomato mixture in a preheated oven and cook for 25 to 30 minutes, until slightly shriveled.
5.  Carefully open garlic and allow to cool. Gently press cloves from garlic head and place in a small bowl, breaking garlic into smaller pieces with the back of a fork.
6.  Meanwhile, bring broth to a boil. Add lentils and reduce heat. Simmer, covered, for 25 to 30 minutes, or until tender. Drain and transfer to a bowl.
7.  Add garlic, tomatoes, red onion, celery, red pepper to the bowl.
8.  Make dressing by combining olive oil, lemon juice, and crushed pepper in a small bowl. Whisk in salt and paper to taste. Toss with lentil mixture and serve.

 

Recipe N16

Ingredients

•  1 portion of amaranth (about 75 grams)
•  1 handful purslane
•  1 handful chopped cilantro
•  1 avocadoin pieces
•  ½ red onion in pieces
•  the juice of 1 lime
•  1 tbs olive oil
•  pepper and salt

Description

1.  Cook the amaranth (check the package for instructions) and mix it with the olive oil and lime juice. Let it cool down for 10 minutes and stir it a couple of times. Now add the purslane, cilantro, avocado and red onion and mix. Sprinkle a bit of olive oil, pepper and salt on top.

 

Recipe N17

Ingredients

for the salad

•  100 grams whole teff grain dry weight
•  120 grams mixed sprouted beans
•  1 handful wild garlic flowers
•  2 spring onions finely chopped
•  1 handful pea shoots

for the wild garlic dressing

•  1 handful wild garlic leaves
•  6 tbsp lemon infused olive oil (I use Pomora - see link in sidebar)
•  1 tbsp apple cider vinegar

Description

1.  To prepare the salad, cook the teff grain according to the packet instructions and leave to cool completely.
2.  When ready to assemble the salad, fluff the teff grains with a fork and add the sprouted beans, spring onions, wild garlic flowers and the pea shoots.
3.  To prepare the wild garlic salad dressing, tear up your wild garlic leaves and pop into a blender. Add the lemon infused olive oil and the apple cider vinegar and blend until smooth. If you don't have lemon infused oil, use the best quality olive oil you can get and cover the wild garlic leaves in three parts oil to one part apple cider vinegar or lemon juice, and blend until smooth.
4.  Serve the dressing on the side so people can add as much or little as they like.

 

Recipe N18

Ingredients

FOR THE BUTTERNUT SQUASH:

•  1 butternut squash — (1 1/2-pound) peeled and 3/4-inch diced
•  2 tablespoons olive oil
•  1 tablespoon pure maple syrup
•  1 teaspoon kosher salt
•  1/2 teaspoon black pepper

FOR THE KALE AND FREEKEH:

•  2 1/2 cups water
•  1 teaspoon kosher salt — divided
•  1 cup uncooked Bob’s Red Mill Freekeh
•  1 tablespoon extra virgin olive oil
•  8 cups chopped kale — tough stems removed (about 7 ounces)
•  2 teaspoons minced garlic
•  1/2 teaspoon kosher salt
•  1/4 teaspoon black pepper
•  1/4 teaspoon ground nutmeg
•  1/4 teaspoon crushed red pepper flakes

FOR THE MAPLE DIJON DRESSING AND SERVING:

•  2 tablespoons apple cider vinegar
•  1 tablespoon maple syrup
•  1 tablespoon orange juice
•  2 teaspoons Dijon mustard
•  1 teaspoon kosher salt
•  1/4 teaspoon black pepper
•  1/2 cup olive oil
•  1/2 cup dried cranberries
•  1/2 cup toasted walnut halves, — chopped

Description

1.  Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan, then drizzle with 2 tablespoons olive oil, 1 tablespoon maple syrup, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss to coat, then roast the squash for 15 to 20 minutes, turning once, until tender.
2.  Bring 2 1/4 cups water and 1/2 teaspoon salt to a boil. Add Freekeh, cover, and reduce heat to medium-low. Simmer until all liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.
3.  In a large sauté pan, heat 1 tablespoon olive oil over medium, then add the kale. Cook and stir until wilted, about 5 minutes. If all of the kale will not fit in your sauté pan, add it slowly as it cooks down. Stir in the garlic, salt, pepper, nutmeg, and crushed red pepper and cook 1 additional minute.
4.  Make the dressing: Whisk together the apple cider vinegar, maple syrup, orange juice, Dijon, salt, and pepper until combined. While whisking, slowly pour in the olive oil and continue stirring until well incorporated. (Alternatively, you can shake all of the ingredients together in a mason jar.)
5.  Assemble the salad: Stir the Freekeh, butternut squash, cranberries, and walnuts into the skillet with the kale. Pour enough of the dressing to nicely moisten the mixture over the top, toss gently to coat. Transfer to serving plates and drizzle a little more dressing over the top. Serve warm or at room temperature.

 

Recipe N19

Ingredients

Sorghum

•  1 cup sorghum, rinsed
•  3 cups water
•  pinch of salt

Kale Pesto

•  1 1/3 cups kale (about a small handful)
•  3/4 cup fresh basil
•  1/4 cup (60ml) olive oil
•  1/3 cup (40g) pine nuts
•  3 TBS nutritional yeast
•  3 TBS water
•  1 TBS lemon juice
•  1/2 to 1 TBS yellow miso paste (adjust to taste)
•  1 large garlic clove, peeled

Salad

•  6 oz (170g) plum tomatoes, halved
•  large handful of microgreens
•  1 stalk green onion, thinly sliced
•  3 TBS chopped parsley (optional)
•  toasted pine nuts for topping (optional)
•  salt and pepper to taste

Description

1.  Add sorghum, water, and a pinch of salt to a large saucepan and bring water to boil. Once the water has boiled, bring water to a low simmer and let the grains cook for 50 minutes, half covered. The sorghum is cooked when grains are soft but with some chew. Drain excess water.
2.  When the sorghum is nearly done, prepare the pesto. Throw all pesto ingredients into a high-speed blender or food processor and blend until smooth. Add a salt, if desired.
3.  Toss sorghum with 1/4 cup of pesto. Save remaining pesto for another pasta or pizza dish. Mix in the plum tomatoes, microgreens, green onions, chopped parsley, and toasted pine nuts. Season with salt and pepper.
4.  Best served immediately. Refrigerate leftovers in an airtight container for 3 to 4 days.

 

Recipe N20

Ingredients

•  1 cup freekeh
•  1/3 cup red onion diced
•  2 tbsp olive oil
•  3/4 tsp kosher salt separated
•  1/2 tsp freshly cracked black pepper
•  3 carrots peeled and sliced thin diagonally
•  1/2 lemon 2 tbsp, juice
•  2 tbsp fresh dill chopped

Description

1.  Cook freekeh per package instructions. I add the freekeh to 3 cups water in a medium saucepan. Bring to a boil, cover and reduce to low. Simmer for 45 minutes. Remove from heat and allow to rest for 5 minutes. Drain any excess water if any, fluff with a fork and set aside.
2.  Preheat oven to 475°F. Dice onion and mix with 1 tablespoon of oil, 1/2 teaspoon of salt and pepper in a bowl. Add the freekeh and stir to mix well and chill in refrigerator while you roast carrots.
3.  Toss carrots with remaining 1 tablespoon oil and 1/4 teaspoon of slat. Arrange on a baking sheet and roast for 12 minutes, or until edges are crispy and start to brown and caramelize.
4.  Add the roasted carrots to the freekeh. Add the lemon juice and fresh chopped dill. Season to taste, fluff with a fork and chill or serve immediately.

 

Recipe N21

Ingredients

•  1 cup dry wheat berries, cooked and drained
•  2 cups/500 ml cooked navy beans (I was out so I used chickpeas!)
•  1 English cucumber, diced
•  1 red pepper, diced
•  1 large tomato, diced
•  2 large garlic cloves, minced
•  1 cup fresh parsley, diced with large stems removed
•  4 green onions, diced
•  Kosher salt + pepper, to taste

Dressing Ingredients:

•  2-4 tbsp extra virgin olive oil, to taste (I used 2 tbsp)
•  2 tbsp balsamic vinegar
•  1 tsp hot mustard (I used regular)
•  1 tbsp Tamari
•  2 tbsp fresh lemon juice

Description

1.  In a medium bowl, soak the wheat berries overnight in cold water. The next day, drain the wheat berries and place in a medium sized pot, covered in 3 inches of water. Bring to a boil and then reduce heat to medium and simmer for 1 hour. Drain and cool.
2.  In a large bowl, mix together the diced vegetables (cucumber, red pepper, tomato, minced garlic, parsley, green onions). Add in cooked and drained navy beans (or other bean of choice) and stir.
3.  In a small bowl whisk together the dressing ingredients (olive oil, balsamic vinegar, mustard, Tamari, fresh lemon juice). Set aside.
4.  When the wheat berries are ready, drain and rinse and then stir into the salad. Add the dressing just before serving and stir well. Now season with kosher salt and freshly ground black pepper to taste. Garnish with additional parsley if desired.

 

Recipe N22

Ingredients

FOR THE SALAD:

•  15 oz (400 g) canned green kidney beans (or red ones, if greens aren’t available)
•  15 oz (400 g) canned lentils
•  2–3 handful arugula
•  4 Tbs capers

FOR THE DRESSING:

•  1 Tbs caper brine
•  2 Tbs peanut butter
•  1 Tbs tahini
•  1 Tbs tamari
•  1 Tbs balsamic vinegar
•  2 Tbs hot sauce

Description

FOR THE DRESSING:

1.  Whisk together all ingredients in a bowl until they come together to a smooth dressing.

FOR THE SALAD:

1.  Mix arugula, beans, lentils, and capers. Top with dressing and enjoy!

 

Recipe N23

Ingredients

Chili Roasted Almonds

•  1 Cup Whole Raw Almonds
•  Drizzle Extra Virgin Olive Oil
•  1/2 Tsp Smoked Paprika
•  1/2 Tsp Chili Powder
•  1/2 Tsp Salt

The Rest of the Salad

•  4-5 Handfuls Mixed Greens
•  1 Cup Quinoa cooked
•  1/2 Cup Edamame cooked and shelled
•  1/2 Cup Kidney beans cooked
•  1/2 Cup Chickpeas cooked
•  1/4 Red Onion sliced

To Serve

•  Your favorite salad dressing
•  Any other nuts and seeds you like

Description

Chili Roasted Almonds

1.  Start by toasting the almonds. Bring a cast-iron skillet or other skillet to medium-high heat.
2.  While the skillet is heating, combine almonds, olive oil, and spices in a bowl. Just use enough olive oil to lightly coat the almonds, not any more. Mix well until almonds are evenly coated with the oil and spices.
3.  Once skillet is hot, add spiced almonds to the pan and sauté for 3-5 minutes, or until the almonds start to brown and become fragrant. Be sure to stir frequently so that the almonds don't burn. You may hear a popping noise - it's just the almonds cracking.
4.  Once almonds are done cooking, remove from the skillet and let cool for a few minutes.

The Rest of the Salad

1.  Assemble your salad - toss mixed greens, quinoa, beans, and onion with your favorite salad dressing until evenly combined. This salad is really versatile - feel free to sub quinoa with any other grain (like rice or wheatberries), or sub any type of hardy beans for the beans listed in the recipe. It'll all taste great!
2.  Serve and enjoy!

 

Recipe N24

Ingredients

•  1 lb sweet potatoes
•  1 small red onion
•  3 tablespoons olive oil, divided
•  1/4 teaspoon salt
•  Juice and zest from 1 lime
•  1 clove garlic, minced
•  1/2 teaspoon chili powder
•  1 cup cooked black beans, drained and rinsed if using canned
•  1/2 cup cilantro
•  1/4 cup pepitas

Description

1.  Preheat oven to 400˚ F. Peel sweet potatoes, cut into 1/4 inch cubes and place on a sheet tray. Chop onion into 1/4 inch pieces and add to the tray. Drizzle 1 tablespoon olive oil on top and add 1/4 teaspoon of salt. Toss until sweet potatoes are well coated. Spread into a single layer and roast until sweet potatoes are tender and starting to brown, 35 to 40 minutes.
2.  While the sweet potatoes are roasting, combine remaining 2 tablespoons olive oil in a jar with the lime juice, 1 teaspoon lime zest, minced garlic, and chili powder. Shake well.
3.  Once sweet potatoes are done, transfer to a bowl. Add in the black beans, pepitas, and cilantro. Drizzle with the dressing and toss until salad is combined. This is best done with the sweet potatoes are still warm.

 

Recipe N25

Ingredients

•  1 pound black eyed peas, raw or frozen
•  1/2 pound white acre peas (field peas), raw or frozen
•  1/2 pound mixed sprouted peas and lentils
•  1 pint ripe cherry tomatoes
•  1/2 small red onion, chopped
•  2 cloves garlic, minced
•  1/3 cup flat leaf parsley, chopped
•  2 tablespoons apple cider vinegar
•  1/4 cup extra virgin olive oil
•  salt and pepper

Description

1.  Place a large pot of water over high heat and bring to a boil. Salt the water liberally, then add the black-eyed peas. Simmer for 10 minutes, then add the white acre peas and simmer another 20-30 minutes, until both are soft and tender. Drain the peas in a colander and rinse under cold water to bring the temperature down. Shake to remove excess water.
2.  Place the cooked peas (beans) in a large mixing bowl. Add the sprouted peas, red onion, garlic, parsley, vinegar, and oil. Toss, then salt and pepper to taste and toss again.
3.  Cut the large cherry tomatoes in half and leave the small tomatoes whole. When ready to serve, pour the bean salad out on a serving platter the top with the cherry tomatoes.

 

Recipe N26

Ingredients

•  2 cans (15 ounces each) red kidney beans, rinsed and drained, or 3 cups cooked kidney beans
•  1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
•  1 small red onion, diced
•  2 stalks celery, sliced in half or thirds lengthwise and chopped
•  1 medium cucumber, peeled, seeded and diced
•  ¾ cup chopped fresh parsley
•  2 tablespoons chopped fresh dill or mint
•  ¼ cup olive oil
•  ¼ cup lemon juice (about 1 ½ lemons)
•  3 cloves garlic, pressed or minced
•  ¾ teaspoon salt
•  Small pinch red pepper flakes

Description

1.  In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill (or mint).
2.  Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until emulsified. Pour dressing over the bean and vegetable mixture and toss thoroughly. 
3.  Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. Leftovers should keep well, covered and refrigerated, for several days. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice.

 

Recipe N27

Ingredients

•  2 cups dried black rice
•  2 lb butternut squash, chopped
•  6 oz fresh spinach, chopped
•  15 oz white beans, cooked
•  10 oz sliced mushrooms
•  1/4 cup pumpkin seeds
•  1/4 cup dried cranberries
•  2 tbs olive oil
•  black peeper

Dressing

•  1 cup coconut cream
•  1/4 cup almond milk
•  1/4 cup extra virgin olive oil
•  1/3 cup rice wine vinegar
•  2 tbsp red curry paste (I used panang curry paste)

Description

1.  Preheat oven to 400 degrees Fahrenheit.
2.  Place the butternut squash, olive oil and pepper in a baking pan and coat the butternut squash with the olive oil. I use my hands for this step. Roast in the preheated oven for 15 minutes and cool.
3.  On the meantime, cook the black rice. I do this in my rice cooker. Let the black rice cool once it is cooked. In a small bowl mix the dressing ingredients and set aside.
4.  In a large bowl add the cooled butternut squash and black rice and the rest of the salad ingredients. Combine. Add the dressing and mix through. Serve.

 

Recipe N28

Ingredients

•  4 cups cooked quinoa ( about 1 ⅓ -1 ½ cups dry)
•  1 cup pomegranate seeds
•  4 chopped scallions
•  1 cup chopped Italian parsley
•  ½ cup toasted sliced almonds
•  ½ lime – zest and juice
•  ½ orange- zest and juice
•  ⅓ cup olive oil
•  ½ teaspoon salt, more to taste
•  ¼ teaspoon cracked pepper
•  ¼ teaspoon cinnamon
•  ¼ teaspoon allspice
•  1–2 chopped avocados

Description

1.  Place cooked quinoa, pomegranate seeds, scallions, parsley and almonds in a medium bowl.
2.  Toss with olive oil, orange juice and zest, salt and spices.
3.  Taste and adjust salt. Gently fold in the avocado right before serving ( or serve the avocado on the side, if wanting to keep leftovers).

 

Recipe N29

Ingredients

•  1/2 cup quinoa
•  1 cup vegetable broth, or water will work
•  1/3 cup sliced almonds
•  2 tablespoons sunflower seeds
•  3 cups (2.5 ounces) fresh spinach
•  1/3 cup dried cranberries
•  1 Granny Smith apple or favorite variety of apple
•  1 teaspoon lemon juice
•  Optional: handful of feta cheese

Dressing

•  Store-bought Raspberry Walnut Vinaigrette
•  1/4 cup olive oil
•  1/4 cup raspberry wine vinegar
•  1-2 tablespoons white sugar
•  2 tablespoons seedless raspberry jam
•  2 teaspoons dijon mustard
•  1/4 teaspoon onion powder
•  1 teaspoon poppy seeds
•  Salt and pepper optional

Description

1.  Rinse your quinoa in a fine mesh sieve to remove the bitter saponin coating.
2.  In a small pot combine the quinoa and chicken broth, vegetable broth, or water. I always use chicken broth with the quinoa, but if you are vegetarian the other two will work great.
3.  Follow package directions to cook the quinoa.
4.  Meanwhile, add the sliced almonds and sunflower seeds in a single layer to a completely dry skillet (don't add any oil) and place on medium-high heat (don't want it too hot or they will burn). Stir the nuts and seeds every 15 seconds for about 1-2 minutes or until the color slightly darkens and they start to smell good. Watch these carefully as they can go from perfectly toasted to burned quickly!
5.  Chop up the apple (peel if desired, I like to leave it on) and toss it with the lemon juice.
6.  Remove the quinoa and allow to completely cool (I put it in the fridge).
7.  Mix together the spinach, dried cranberries, chopped apple, and completely cooled quinoa.
8.  Toss with the dressing (use as much or as little as desired; you'll likely have a bit extra to use on another salad!) and top with the toasted almonds and sunflower seeds. If desired, add in some feta cheese or another cheese you enjoy!
9.  To make the dressing: Combine all of the ingredients in an immersion blender or small food processor. I start with 1 tablespoon of sugar and add more if needed. Taste and adjust to personal preference (more sugar, more jam, salt or pepper added, etc.)

 

Recipe N30

Ingredients

For the Salad:

•  4 cups packed spinach
•  1 large sweet potato peeled, chopped, and roasted
•  1 cup cooked quinoa
•  1 15 oz can chickpeas, rinsed and drained
•  1/2 cup almonds
•  1 large Gala or Fuji apple diced
•  1 cup chopped red cabbage
•  1 large avocado sliced

For the Lemon Chia Seed Dressing:

•  1/4 cup olive oil
•  2 tablespoons fresh lemon juice
•  2 tablespoons golden or white balsamic vinegar
•  2 teaspoons honey or agave nectar use agave for vegan
•  2 teaspoons chia seeds
•  Pinch of salt and freshly ground black pepper to taste

Description

1.  In a large bowl, combine spinach, roasted sweet potatoes, quinoa, chickpeas, almonds, apples, red cabbage, and avocado.
2.  For the dressing, combine olive oil, lemon juice, balsamic vinegar, honey or agave, and chia seeds in a small bowl or jar. Whisk until well combined. Season with salt and black pepper, to taste.
3.  Drizzle the dressing on the salad and toss well to coat. Serve!
4.  Note-to roast the sweet potatoes, preheat oven to 400 degrees F. Place chopped sweet potatoes on a large baking sheet, drizzle with one tablespoon of olive oil and season with salt and black pepper. Roast until tender, about 30 minutes, stirring occasionally. I like to make the sweet potatoes and quinoa ahead of time so the salad is easy to put together during the week. This salad is very adaptable! Feel free to add your favorite veggies and fruits to the mix!