Cabbage Mango Salad |
4 cups shredded cabbage, green and purple 1 mango cut in thin strips 1 T. fresh parsley 1 T. chopped Brazil nuts |
Dressing: juice of 1 lime 2 T. honey 1 T. grated onion 1 sm. clove garlic, minced 1/2 t. salt Put dressing on shredded cabbage, let sit in refrigerator for about 1 hour. Just before serving add mango and parsley. Top with Brazil nuts. |
Caprese Salad |
1/2 block tofu marinated in:
fresh lemon juice apple cider vinegar salt and pepper about 4 large tomatoes about 20 large basil leaves olive oil balsamic vinegar |
Slice tofu in thin slices, that are about 1 1/4 inch square. Place in container, cover with about 1/2 cup each of apple cider vinegar and lemon juice.
Sprinkle with salt and pepper Allow to marinate for several hours. Slice tomatoes. Arrange tofu, tomato slices and basil leaves alternately. Sprinkle with salt and pepper to taste. Drizzle with olive oil and balsamic vinegar. Serve immediately. |
Carrot Ribbon Salad |
5 large carrots 2 cloves minced garlic 2 T. salt Dressing: 2 T. olive oil 2 t. rice vinegar 1/4 t. salt pepper to taste Sorrel Pesto 2 1/2 cups chopped, lightly packed sorrel 2 cloves minced garlic 1/4 cup pine nuts 1 1/2 t. lemon juice 1/2 cup olive oil Vegan "cottage cheese" (see misc. recipes) |
Dressing: combine dressing ingredients in small jar, shake well to blend, set aside. Pesto: In a food processor, combine sorrel, garlic pine nuts, lemon juice. Process until finely chopped, scraping sides as needed. With the processor running, add oil slowly through the feed tube, continue processing until sauce is combined. Set aside. Can be refrigerated for up to 3 days. Carrot ribbons: Fill a large pot 3/4 full of water, adding minced garlic and salt. Bring to a boil. Have a bowl of ice water and colander ready to cool carrots after blanching. Using a vegetable peeler, firmly "peel" each carrot to create long ribbons, rotating the carrot so the ribbons are similar width. continue down to the core. Add the carrot ribbons to the boiling water for 1 minute. Drain and plunge into ice water. Wrap the ribbons in paper towels to dry. This can be done up to a day ahead. To assemble:Pour dressing over carrot ribbons and mix well. Pile carrot ribbons on serving plate, Drizzle pesto around the edge of ribbons, sprinkle "cottage cheese" over salad. |
Dressing: 1/2 sweet onion, shredded 2 cloves garlic, minced 1/4 cup fresh lemon juice 1/4 cup rice vinegar 1/4 cup toasted sesame oil 2-3 T. honey or agave nectar 1/4 t. cumin 1/2 t. salt 1/4 t. white pepper |
Kale Salad |
l large bunch kale, washed and finely chopped 1 can sliced olives, including liquid (2 1/2 oz) 5 green onions sliced 1/2 t. onion powder 1/4 t. garlic powder 1/3 cup liquid aminoes or soy sauce 1/3 cup lemon juice |
Mix and marinate in refrigerator for several hours or up to one day. When ready to serve add: 2 large tomatoes chopped top with roasted sunflower seeds. |
Kale, Bulgar Wheat Salad |
4 cups finely chopped kale 1/2 cup dry bulgar wheat 1/3 cup dried tomatoes, broken or cut to small pieces. 1/2 cup finely chopped fresh mint 1/2 cup finely chopped fresh chives 1/3 cup lemon juice 2 T. olive oil 2 t. vege-sal or seasoned salt to taste |
Pour 1 cup boiling water over bulgar wheat, allow to soak for at least 15 minutes till tender. Cover dried tomatoes with water to reconstitute Chop kale, mint and chives. Thoroughly drain bulger wheat. Drain tomatoes. Mix kale, bulgar wheat, tomatoes, mint and chives. Combine lemon juice, oil and salt in small bowl or jar and mix. Pour over salad, mix, allow to rest for 1/2- 1 hour for flavors to combine. Serve |
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Potato Guacamole Salad |
6-8 potatoes 4-6 cloves garlic 4 T. grated onion 1 t. salt 3 avocados Juice from 1 lemon 1/2 t. cumin 3 T. finely chopped tomato 1/2 cup olive oil |
Boil potatoes for 20 minutes, till cooked, but still slightly firm. Peal potatoes and cut into 1/2 inch cubes. While still warm, add salt, lemon juice grated onion and minced garlic, cumin and olive oil. Mix and refrigerate till close to serving time. Mash 2 avocados, add lemon juice to make a soft guacamole. Mix with potatoes, adjust seasoning to taste. Serve immediately |
Rutabaga, Carrot and Purple cabbage Salad
Serves 8
1/2-1/3 large rutabaga
2 large carrots
3 cups shredded purple cabbage
1/4 cup parsley leaves
Julienne rutabaga and carrots
mix together with dressing, place in refrigerator
for 1 hour for flavors to meld. Serve.
1/2-1/3 large rutabaga
2 large carrots
3 cups shredded purple cabbage
1/4 cup parsley leaves
Julienne rutabaga and carrots
mix together with dressing, place in refrigerator
for 1 hour for flavors to meld. Serve.
Snap Pea Salad |
2 cups snap peas, strings and tips removed, cut diagonally
1/2 cup bean sprouts, cut short if desired 1/4 medium red sweet pepper julienned 1 T. toasted sesame seeds 1 T. soy sauce 2 t. sesame oil salt to taste |
In a medium bowl, combine the vegetables, toss with soy sauce, oil and half of the sesame seeds.
place in serving bowl. Top with remaining sesame seeds. Serve. |
Winter Green Salad |
2 cups finely chopped savoy cabbage 2 T. parsley finely chopped 2 T. cilantro finely chopped 2 T. dill finely chopped, or 2 t. dried dill 1/2 avocado cubed |
Dressing: Mix 3 T. fresh squeezed lemon juice 1 t. sesame oil 1 clove garlic, minced 1 t. each of pumpkin seed, sesame seed and sunflower seed, finely ground 1/2 t. salt Shake well, and mix into salad. Serve |
Homemade Salad Dressings:
Basic Vinaigrette: Yield: About 1/3 c.
2 T. vinegar or choice or lemon juice 2 T. olive oil 2 T. vegetarian "chicken" broth 1/2 t. minced garlic 1/4 t. prepared mustard (optional) salt and ground pepper to taste (optional) 1 T. chopped fresh herbs such as: parsley chervil, tarragon, chives or basil. Method: Place all ingredients except fresh herbs in a small jar and shake until blended. Just before serving, stir in fresh herbs. |
Garlic Vinaigrette: Yield: About 2/3 c.
This can be used as a vegan substitute for Caesar dressing 1 head garlic, cloves separated and peeled 1/3 cup grape or apple juice 2 T. vinegar or lemon juice 2 T. vegetable broth 2 t. olive oil 1 t. prepared mustard salt and pepper to taste. Method: Bring juice and garlic to a boil in a small saucepan, simmer for 20-25 minutes. Transfer to a blender. Blend till smooth. |
Fat Free Herb Dressing: Yield: About 1 cup
3/4 cup tomato or V8 juice 1/4 cup vinegar or lemon juice 1 T. chopped fresh parsley 1 T. chopped fresh chives 1 clove garlic minced 1/2 t. salt A "pinch" of each as desired: dried oregano, sugar, cayenne, ground black pepper Method: Place in a small jar, shake until blended |
Greek Seasoning:
Keep this on hand to mix with lemon juice and olive oil for a delicious Greek salad dressing. 2 t. salt 2 tsp dried oregano 1 1/2 t. onion powder 1 1/2 t. garlic powder 1 t. cornstarch 1 t. pepper 1 t. McKays beef style seasoning 1 t. dried parsley flakes 1/2 t. cinnamon 1/2 t. nutmeg Combine all ingredients, store in an airtight container. |
Tofu Mayonnaise: Yield: 1 1/2 - 2 cups
2 T. fresh lemon juice 2 T. cider vinegar (or lime juice) 1 clove garlic minced 1 t. prepared mustard 1 t. miso paste or tamari 1 1/2 cups cubed soft tofu salt and pepper to taste 2 t. olive oil Additional lemon juice for thinning if needed Blend till smooth |
Curry Dressing: Yield: 1 1/2 cups
This goes well with grain salads 1/2 cup Tofu Mayonnaise or any vegan mayo 1 cup soft tofu 1 1/2 -2 t. curry powder 1/2 t. turmeric 1/2 t. chili powder 1/4 t. ground ginger 1/4 r. paprika Salt and freshly ground pepper to taste Mix all ingredients. Adjust seasonings to taste Chill in covered container |
Ranch Seasoning
Mix with a creamy Mayo base, or with mashed avocadoes. 2 T. dried parsley 2 t. dried dill 1 t. garlic powder 1 t. onion powder 1/2 t. white pepper 1/2 t. dried chives 1/8 t. salt 1/8 t. thyme |
Dill seasoning
Mix with a creamy Mayo base, or with oil and lemon juice 1/2 cup dried dill 1/2 cup dried onion granules 1/2 cup parsley 1 T. sugar 1 T. celery salt |
Thai Rainbow Salad |
3 cups Napa cabbage, finely cut
1 1/2 cups purple cabbage, finely cut 2 large carrots, julienned 1 red pepper, finely sliced 3 green onions, sliced 3/4 cups frozen emamame, thawed 1 t. sesame seeds 1 t. black sesame seeds Thaw edamame. Mix all ingredients except edamame and sesame seed. |
Dressing: 1/4 cup smooth, natural peanut butter 2 t. toasted sesame oil 2 T. tamari 2 T. maple syrup 2 T. water 1 clove garlic, minced 2 T. lemon juice 1/2 t. ginger powder Mix all together in food processor, or with a wisk, until very smooth. Mix with salad, top with edamame and sesame seed. |
Black Rice and Edamame |
3 cups cooked black or wild rice
1 1/2 cups fresh or frozen edamame 1 cup small diced carrots 1/2 cup diced red pepper 1/4 cup finely sliced purple onion 3 T. lemon juice 2 T. toasted sesame oil 1 T. white balsamic vinegar 1/2 T. honey or agave nectar 1 t. salt, or to taste 1/2 t. garlic salt 1/4 t. onion salt 1/4 t. white pepper 1/4 cup dried cranberries 1/4 cup slivered almonds 1 t. sesame seed |
Mix first 5 ingredients in a large bowl
Mix next 8 ingredients in small bowl or jar Pour dressing over salad and mix thoroughly . Put in refrigerator for 30 minutes or until serving. |
Poppy Seed Dressing |
3 T. agave nectar
3 T vegan mayo (see above recipe) 1 T. white vinegar 2 T. non dairy milk 1 T. onion 1 T. poppy seed |
Blend all ingredients except poppy seed till very smooth.
Add poppy seed. Store in jar in fridge. |
Kale, Peanut Salad |
1 small bunch kale, finely chopped
1 cup chopped cabbage 1 handful parsley, chopped a few leaves to a handful mint, chopped 4 slices purple onion 1/3 cup chopped peanuts Dressing; 2 T. peanut oil 2 T. sesame oil 2 T. rice vinegar 2 T, lemon juice 1 T. honey or agave nectar 1 T. soy sauce dash of hot pepper- optional |
Mix dressing and allow to rest for at least 30 minutes Mix all salad ingredients, except peanuts, Top with chopped peanut |
Beet Salad |
5 medium beets, cooked, peeled and diced.
1/2 small onion, diced 2 ribs celery, diced 2 pickles diced 2 cloves garlic, minced 3/4 cup fresh or frozen peas mayonnaise of choice salt to taste dill to taste (can add chicken style soy meat ) |
Mix all ingredients,
add mayonnaise and mix well season to taste. |