Category: Vegan Salads

by betsy

Vegan Fresh Green Bean and Apricot Salad with Tempeh "Bacon" and Cashews in a Light Vegan Asian Dressing

I love those vegetable side dish recipes that, with the addition of a tasty protein, become a full meal, though, in this case, a very light summery one.

Essentially I added cooked tempeh “bacon” pieces and lightly salted and roasted cashews to my Vegan Fresh Green Bean and Peach Salad with Light Vegan Asian Dressing.

I’m a little embarrassed, but I ate an entire half recipe for lunch. The slightly chewy green beans and smokey tempeh bacon, the sweet juicy peaches, and the crunchy cashews made for quite a texture and taste sensation. And the tempeh wasn’t entirely cool when I added it to the salad, so I found the temperature contrast very appealing.

 

 

 

 

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

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by betsy

Vegan Fresh Green Bean and Peach Salad with Light Vegan Asian Dressing

Yield: approximately 3 cups

I got carried away on a recent trip to Stoney’s, my favorite outdoor market. I realized that some of the produce would spoil if I didn’t combine it into some dishes. For some reason, the peaches and green beans seemed like a nice combination. Tossed with an Asian style dressing, they seem to be made to enjoy together.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

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by betsy

Vegan Strawberry Chicken Salad

Yield: approximately 3 cups

This was another restaurant redux. The vegan chicken marsala I ordered was a flop–the chef, who really tries hard to create pleasing vegan dishes, and sometimes does, admitted to having difficulty making it flavorful–so I brought home lots of leftovers and rinsed off any sauce that still clung to the strips. After they drained, I mixed them with some fresh strawberries from my favorite outdoor market–they come from a rural area of our town called “Pungo” which is known for its strawberries–and a light dressing, serving it over a bed of greens topped with spicy pecans. I do believe I have a keeper.

approximately 1 1/2 cups vegan chicken strips (e.g. chicken flavored Seitan), cut into bite-size pieces
approximately 1 1/2 cups sliced fresh strawberries
2 tablespoons olive oil
2 tablespoons vinegar of choice (I combined balsamic with apple cider)
1 tablespoon sherry wine
1 tablespoon maple syrup
1 small loose handful of fresh dill, rinsed, dried, leaves removed from stems and minced
1/2 of a small loose handful of fresh tarragon, rinsed, dried, leaves removed from stems and minced
coarse sea or kosher salt to taste
freshly ground black pepper

fresh greens like baby spinach
Vegan Sweet and Spicy Paprika Pecans or the toasted/seasoned nuts of your choice plus sprigs of fresh dill or tarragon

Gently toss vegan chicken and strawberries together. Whisk together remaining ingredients and pour over vegan chicken mixture. Toss lightly and serve over a bed of greens garnished with Vegan Sweet and Spicy Paprika Pecans or your favorite nuts. Note: you will have more dressing than you need, but I like the amount so that I can marinate the vegan chicken and berries liberally. When I serve it, I use a slotted spoon. But if you prefer, you could make 2/3 the amount of dressing (use 2 teaspoons instead of 1 tablespoon, etc.).

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by betsy

Vegan Black Bean, Roated Corn and Orange Salad with Vegan Cumin-Citrus Dressing and Vegan Sweet and Spicy Paprika Pecans

Yield: 10-12 servings

I created this salad last Sunday for a potluck dinner party that night. All of the food that our friends brought was so beautiful and summery. My contribution of veggies and black beans lightly tossed with a citrusy dressing flecked with herbs from our garden was one of two vegan dishes. The other was a pineapple-mango salsa (which I’ll post soon), and both were crowd-pleasers.

I don’t typically like to create work for myself, but it really was worth roasting the fresh corn for a deeper flavor even though that meant cutting it off the cob which can be messy. (However, I learned a trick somewhere that should have been quite obvious: instead of holding the cob upright to slice off the kernels, lie it down horizontally. It prevents the kernels from popping off in every direction. Why hadn’t I ever thought of that?) Plus, using fresh corn means you will have cobs left over for making stock.

 

 

For this recipe and some 170+ more,

I invite you to purchase my first cookbook:

The Blooming Platter:

A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press

Spring 2011

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by betsy

Vegan Shitake, Cucumber & Herb Salad

Yield: 6-8 servings

The salad for a lite Greek meal we served friends on Saturday night was this cool, crunchy and refreshing rendition. With its fresh herbs from my garden and skin-on cucumber cubes, it is emerald green and as cooling to look at as it is to eat.

1 pint shitake mushrooms, stemmed and the caps thinly sliced
1 cucumber, skin left on, cubed
6 tablespoons walnut or olive oil
1/4 cup fresh lemon juice
3/4 cup fresh minced herbs, either equal parts or any proportions you choose (I used chives, parsley and the most dill)

Combine vegetables in a shallow medium-large non-reactive bowl. In a small bowl, whisk together oil and lemon juice an drizzle over veggies. Sprinkle with herbs, salt and pepper. Toss gently and check for seasoning. Cover and chill if not serving immediately. Serve chilled or at nearly room temperature.

Source: Adapted from Food Network Magazine, June 2010. Essentially, I made the salad as directed, only I doubled the dressing and herbs and added the cucumber.

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by betsy

Vegan Orange, Green Olive, Red Onion and Cumin Salad

Yield: varying

Get your taste buds ready for one of the best salads ever. Reproduced by Trish Pfeiffer–who is surely one of the most inspired home cooks on the East Coast–based on a description by our mutual art teacher friend, Knox Garvin, this salad is definitely more than the sum of its humble parts. Sheer alchemy occurs when the simple ingredients are tossed together. Healthful, light, beautiful, and absolutely heady from the smoky aroma of cumin, this is one you’ll want to turn to again and again.

Trish brought it to our house last night to have with my rosemary cashews, green grapes and a little pinot grigio before dinner at a nearby Indian restaurant. I devoured so much of her concoction, that all I could eat for dinner was a small cup of lentil soup.

There are no set proportions of ingredients for this salad. Let your eyes and your taste buds be your guide:

Fresh clementines or fresh mandarin oranges, peeled and divided into sections (I suppose you could use canned, rinsed and drained mandarin oranges in a pinch, but taste, texture and nutrition would be compromised)
Green olives, sliced
Red onion, peeled and finely chopped
Olive oil
Ground Cumin
Coarse sea or kosher salt
Freshly ground black pepper

Combine first three ingredients in a large mixing bowl. Toss with a little olive oil, sprinkle with next three ingredients to taste, and toss lightly again. Adjust seasoning of desired and serve on a large platter.

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by betsy

Celebrate The Blooming Platter’s One Year Anniversary with Vegan Nutty Tuna Salad

Yield: approximately 4 cups

To celebrate the ONE YEAR ANNIVERSARY of The Blooming Platter, I’m posting this very springlike recipe for an old standby, tuna salad, given fresh new life as a vegan delicacy.

My friend Angela Phillips served this faux tuna salad as part of a lovely, healthy and light Sunday brunch. It’s been a while, but as I recall, everything was served in sparkling crystal and seemed magical.

Thank you for your support during this fledgling year of TBP. It’s enriched my life immeasurably, and I hope it has yours in some small way.

1 cup raw sunflower seeds (I could only find roasted, so I used them and it was delish)
1 cup raw almonds
1/8 cup lemon juice
1 teaspoon kelp or dulse
1 teaspoon sea salt
1/4 of an onion, processed to yield 1/4 cup finely chopped
approximately 2-3 stalks celery processed to yield 1/2 cup finely chopped
small handful of parsley processed to yield 1/2 cup finely chopped
optional: 2 teaspoons sweet pickle relish or to taste

Barely cover sunflower seeds and almonds with water and soak for 4-8 hours. Drain. Place in food processor with lemon, salt, and kelp or dulse. Blend until it is a texture you like and mix with other ingredients. Serve with lettuce leaves to make wraps, with crackers, in a sandwich, or any way you enjoyed tuna salad in your pre-vegan days.

Source: Angela Phillips

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by betsy

Vegan Tempeh Salad with Green Grapes, Smoked Almonds and Grape Tomatoes

Yield: 2 servings (true confession: I ate the whole recipe for a late lunch, but I didn’t eat dinner)

As part of my higher protein, lower calorie diet, I stirred together this quick salad for a late Sunday lunch, serving it in a martini glass to make it feel even more special. I loved it and wished I’d made twice as much so I could have brought some to school for lunch.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

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by betsy

Vegan Grilled Hearts of Romaine Salad with Vegan Chinese Mustard Dressing and Vegan Five Spice and Lime Roasted Cashews or Peanuts

Yield: 2 salads with leftover dressing (dressing recipe makes 8 servings)
This, my favorite new salad, was inspired by three restaurant dishes. One was a grilled salad from a local pub that was good but the Romaine wasn’t caramelized enough and it wasn’t served with anything very interesting in the way of dressing or garnish. The others, a Caesar salad with addicting spicy cashews on top (the only part I could eat) and a mound of haystack fried potatoes with a dreamy Chinese mustard sauce, were both served at the fantastic China Grill in South Beach. So, I decided to grill the Romaine lettuce typically used in a Caesar salad and replicate both the nuts on that salad and the mustard sauce from the potato dish, making it into a dressing. I didn’t want to use peanut butter as the creamy base, as I wanted the flavor to be more Chinese than Thai, so I decided on tahini which, though I usually associate it with Mediterranean food, is a sesame paste and sesame is a common ingredient in Chinese cooking. I think the result is fantastic–in fact, I ate both salads for lunch today–and hope you will too.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

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