salad

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Vegan Mofo 2013: 7 Bok Choy salad with Oven Fried Tofu

Published September 7, 2013 by Vegan Derby Cat Party

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Here’s something I threw together to use up some leftover bok choy I had, along with my favorite, easy way to cook tofu. I don’t normally buy or cook bok choy, so I wasn’t even sure if people used it commonly for salads, but a quick google search revealed that in fact, they do, and that it’s usually served with a sugary vinaigrette dressing. I used agave instead of sugar, and maybe too much toasted sesame oil in my version. Maybe you want to dial that back (1-2 tsp) and use the rest of some other mild flavored oil, or just less period? This was an experiment, after all. If you want a perfected recipe, there are a great many on-line. 😉 I served this with simple oven baked/fried tofu. I used pine nuts for my recipe because of my almond allergy. I saw some other recipes with pine nuts, but most had almonds. Though If I made this again, I’d probably use sunflower seeds. I thought it was pretty easy and good!

Bok Choy salad with Oven Fried Tofu

1 block of tofu, cut into bite sized pieces
coconut oil, or preferred oil
sea salt for sprinkling

1 large bunch bok choy, chopped finely
1/2 large red pepper, chopped finely
1/4 onion, chopped finely
3 medium carrots, grated finely

1 tbsp. Dijon mustard
2 1/2 tbsp.   brown rice vinegar
2 1/2 tbsp. agave
2 tsp. of garlic, minced
2 tbsp. toasted sesame oil, or combination of choice
sea salt and freshly ground pepper

2-3 tbsp. pine nuts/sliced or slivered almonds, optional

Directions:

1. Preheat oven to 450*F. Rub or mist tofu pieces with oil, sprinkle lightly with salt, and place onto a prepared cookie sheet. Bake for 25-30 minutes. (How to bake tofu)

2. Toss veggies into a large bowl.

3. Whisk dressing ingredients together and drizzle into salad. Toss or massage to coat.

4. Top with toasty tofu and preferred seeds or nuts for added crunch!

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Vegan Mofo 2013: 1 Welcome & Teese Nacho Salad

Published September 1, 2013 by Vegan Derby Cat Party

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Hey everyone! I decided to take up the Vegan Mofo challenge again this year. Thankfully they moved it to September this year, so I won’t be packing up the apartment while trying to simultaneously blog as I run out of food. Last year was my 1st year participating, which was kind of ironic because I was too intimidated to do it the previous two years. So I picked the year we were also packing/donating/selling/gifting people with all of our earthly possessions in our preparation for the big 4,000 mile move from South Florida to Seattle instead! I managed to get 14 posts up last year in spite of the chaos, so I’m hoping to beat that record since our lease isn’t up until November 2nd!

The move to Seattle has been absolutely fantastic and we’ve made a lot of beautiful friends out here, most of whom I was able to celebrate my 35th birthday with this week! Some of them were vegans I knew from twitter over the years, and I’ve made lots more vegan and non-vegan friends as well. There are so many great places to get vegan food out here that I’ve been slacking a bit in the cooking/blogging department, but I’m hoping to get kickstarted again with this year’s mofo.

Here we are, loving every minute of our new Seattle life.

Here we are, loving every minute of our new Seattle life.

Another great thing that happened this year was attending Vida Vegan Con 2013 in Portland where I got to meet SO MANY lovely internet vegan friends in person for the first time. And that right there is the perfect segue into the little dish you see above. I got this Teese nacho cheese sauce in my immense bag of swag from the conference and threw this quick meal together in a flash one night.

The enormous haul from VVC 2013

The enormous haul from VVC 2013

My theme for the rest of Mofo is going to be favorite recipes. Should be a focus on making variations on some of my own favorite recipes, as well as some of my faves from other bloggers and cookbooks.

Can’t wait to read all of your contributions! 🙂

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Teese Nacho Salad

1 package of Teese nacho sauce

1 can of black beans, rinsed
1 can of diced tomatoes, drained
1/2 c. of corn, fresh or frozen rinsed with hot water in a sieve

1 recipe for TVP crumble (below)

1/2 tsp. cumin
salt & pepper to taste
cayenne pepper, optional

greens of your choice, I used kale (of course)
tortilla chips

Directions:

1. Heat cheese sauce over medium heat. Stir in remaining ingredients and let them heat through.

2. Serve over greens of your choice and tortilla chips!

TVP crumble

1 c. filtered water
1 tbsp. tamari/braggs/red sodium soy sauce/shoyu
1 tsp. liquid smoke
1 tsp. vegan Worcestershire, optional
1 tsp. chili powder

1 c. TVP

Directions:

1. Boil water and seasonings in a small saucepan. Remove from heat.

2. Stir in TVP until well combined. Cover and set aside.

Mexi Mac n Kale Salad

Published August 5, 2013 by Vegan Derby Cat Party

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Here’s my favorite kale salad recipe from Christy Morgan’s Blissful Bites book, Mac n Kale salad, with some cilantro, black beans and corn thrown in for a super quick, yum dinner. I use everything in her recipe here, except for the very little oil. (Kale, nooch, acv, tamari, avocado, sun dried tomatoes).

1 recipe Blissful Bites Mac n Kale salad
1/4 c. cilantro, chopped finely
1/2 c. fresh or frozen corn rinsed in a sieve with very hot water
2 15oz cans of black beans, drained and rinsed

Just toss everything together and chill if desired. So easy, fast and good!

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Blissful Bites’ Un-Tuna Salad over lightly dressed kale

Published February 12, 2013 by Vegan Derby Cat Party

wpid-IMG_20130211_234250.jpg I had been meaning to try out Blissful Bites‘ UnTuna Salad for quite some time now, and had bought the ingredients last week before I left for a friend’s wedding in Vegas. I chose this light, healthy dinner as the first one back purposefully, making it extra healthy by serving it over a bed of lightly dressed kale. The dressing is just a tahini based something I threw together in the small bowl of my food processor, but I’ll include the approximate recipe below.

For the Blissful Un-Tuna, I made a few adjustments. I went ahead and started by pulsing the chickpeas to a slight mash in the food processor, since it was being used regardless. I then used the fine grater for both the carrots (I used 2) and the celery (I used 1.5 stalks). I subbed dijon for yellow mustard, as I always do (I don’t really care about yellow). Surprisingly, I couldn’t find just plain kelp powder in the downtown Seattle Whole Foods, so I used Bragg’s Kelp seasoning. It came out really delicious! Even without having pure kelp powder it was plenty tuna-ish for me, and besides, we just adore chickpeas, so I knew this would be a win.

Garlic Lemon Tahini Dressing
makes about 1/2 – 2/3 cup

2-4 cloves of garlic, minced
1/3 c. tahini
1/3 c. water, plus more to desired consistency
1.5 tbsp lemon juice
2 tsp. brown rice syrup, or other sweetener to taste, optional
cayenne pepper, optional
Bragg’s kelp seasoning (or salt & pepper), to taste

Directions:

Mince garlic in the small bowl of a food processor. Add all other ingredients and blend until smooth. Taste for seasonings and consistency.

* I only used half of this dressing for one large bunch of kale, hence the lightly dressed!!

image And here is a picture of the kittens being sleepy, just for good measure. Check out the belly on Ganon! (Bottom left.)image

Vegan Blue Cheese & Fruit Crunch Kale Salad

Published January 5, 2012 by Vegan Derby Cat Party

While flipping through Raw Food Real World, I spotted a meyer lemon dressing made from lemons, honey, olive oil, and salt & pepper. I had a bag of lemons in my fridge, two bunches of kale on the counter, and that brand new brick of vegan blue cheese I was dying to use, and came up with this. If you don’t have a fancy high powered blender you can just use lemon juice instead.

Lemon Vinaigrette Dressing

4 small lemons, ends removed and peeled leaving a little pith
raw agave and/or maple syrup, to taste
drizzle of oil
salt & pepper

Vegan Blue Cheese & Fruit Crunch Kale Salad

2 bunches of kale, washed, ribs removed, and finely chopped
1 pear, shaved into salad with peeler
1 apple, finely chopped
3-4 ounces of vegan blue cheese, crumbled
a few handfuls of raisins
handful of dried cranberries
handful of chopped walnuts
handful of sunflower seeds

Directions:

1. Add lemons to blender and turn up to high speed to pulverize seeds and pith. With blender running, drizzle in olive oil to desired consistency. Sweeten with agave and/or maple syrup, and add a pinch of salt and a little fresh ground pepper, to taste.

2. In a very large bowl add all ingredients and drizzle with about half of the dressing. Toss salad by massaging with clean hands until all ingredients are well distributed. Top with additional dressing, raisins, seeds or nuts as desired.

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And here was my lovely green smoothie lunch today! It feels good to eat clean again.

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Jerk Tofu and Black Quinoa

Published March 14, 2011 by Vegan Derby Cat Party


Here’s another easy, quick & cheap meal for you!

Jerk Tofu

1 package of extra-firm tofu, pressed and cut into cubes
canola oil
jerk seasoning

Directions:

Preheat oven to 450*F and lightly grease a cookie sheet with canola oil. Rub or mist tofu cubes with oil and sprinkle on all sides with jerk seasoning. Bake for 25 minutes.

Black Quinoa

1 cup of black quinoa, rinsed
1  3/4 cups of water (2 cups if not rinsing)
bouillon cube, optional (I used a “not-chicken” cube here)
sea salt, optional (skip if using the bouillon)

Directions:

Bring quinoa, water and salt or bouillon, if using, up to a boil. Let it boil for a minute or two and cover and drop heat to low. Simmer for 20-25 minutes, or until water is absorbed.

I served it with a simple salad of baby spinach, spicy sprouts, and cranberries.

my pretty salad

Published June 19, 2010 by Vegan Derby Cat Party

here’s a pic of my pretty salad from yesterday. simple enough…

baby romaine, orange bell pepper, garbanzos (chickpeas), dried cranberries and balsamic dressing. yum!

stay tuned for lots of vegan cuban cooking. i’ve got all kinds of things planned for father’s day dinner tomorrow : )

Stoplight Salad: Red Peppper, Corn & Edamame

Published May 23, 2010 by Vegan Derby Cat Party

i kept snacking on tortilla chips, and decided to throw this healthier salad together instead. you can’t get an easier recipe, and it’s full of protein, fiber and vitamin c!

Ty’s easy stoplight salad

1 16oz bag of frozen, shelled edamame
1 15 oz can of kernel corn
1/2 red bell pepper, chopped
oil & vinegar, to taste (i used 1 tbsp. balsamic & 1 tbsp. olive oil)
dash of shoyu or soy sauce, optional
salt & pepper, to taste

Directions:

1. Bring a large pot of water to a boil. Add edamame and cook for 5 minutes. Add corn and bell pepper and cook for 2 more minutes.

1. Drain, rinse and toss with oil, vinegar, salt and pepper.

you can eat it warm like i did, because i was hungry, or you can refrigerate it and eat later. i’m going to throw this on top of some spinach for an easy and colorful salad later.

apple, radish, and carrot salad with dill & poppy dressing

Published April 14, 2010 by Vegan Derby Cat Party

so the other day i was looking for something to do with the radishes i bought. i came up with this salad. i love adding carrot greens into things because they add a different sort of fresh to a dish. in this one, they play really well off the dill in the dressing.  i used agave syrup to sweeten it versus sugar. (it’s glycemic index is lower than sugar, and since it’s a syrup, it blends into liquids easier.)

i used to have one of those old-fashioned peelers that doubled as a corer. now i have a very nice swivel peeler, but no corer! no fear! a simple V cut into the center of your halved apples will do the trick.

Ty’s apple, radish and carrot salad with dill & poppy dressing

* 5-6 radishes, thinly sliced
* 2 red delicious apples, cored, thinly sliced, halved and tossed with
* 2 teaspoons lemon juice to prevent browning
* 2 carrots and their greens, carrots shredded and leaves torn into bite-sized pieces (discard stems)
* 1 bag of pre-washed, chopped lettuce

Dressing:

* 3 tablespoons red wine vinegar
* 4 teaspoons agave syrup
* 1/2 teaspoon salt
* 2 tbsp. canola or extra-virgin olive oil
* 1/4 cup vegan sour cream
* 1 teaspoon poppy seeds
* 2 teaspoons dried dill

Directions:

1. In a large bowl (i had to use a pot!) combine radish, apple, shredded carrots and greens with chopped lettuce.

2. In a separate bowl, whisk vinegar, agave, salt, oil, and sour cream. Stir in poppy seeds and dill.

3. Pour over salad and toss to combine.

salad, chili, brown rice, ahh…

Published March 23, 2010 by Vegan Derby Cat Party

tonight i’m keeping things nice and simple with a salad, chili and brown rice.

today’s salad will be:

heirloom lettuce, sprouts, walnuts, cranberries and vegan parm.

the chili, canned.

i use the 365 (whole foods) spicy one, heat it up, and put a nice dollop of veganaise on, and mix it in. i know it sounds weird, but it’s totally good, and gives it a wonderful creaminess. the leftover cornbread will be happy to get involved here too.

i ate some with chips & salsa too!

brown rice, oh how i love thee! nothing beats some nice, clean, brown rice. in macrobiotics, brown rice is super important because it is considered the perfect food to bring you into balance. and who doesn’t need some balance? i ran out of it over a week ago, and the last week was kind of crazy, so it’s probably a good idea to make a nice sticky sweet batch… right now!

don’t let brown rice intimidate you either! it’s super simple:

1 part brown rice
2 parts water
pinch of sea salt.

bring to boil, stir, and drop to low to simmer, covered for at least 40 minutes. i like to check on it at 40 minutes and see how it’s doing. see how much water is left in there. this usually coincides with the time where you really begin to smell the rice. then you can monitor it, depending on how you like your rice. i don’t like it too mushy, so i tend to take it off at about 45 minutes, even though my rice bag says 55 minutes. it also depends on your stove, (you may need to add a little more water if the burner runs hot/high) so be sure to check it earlier so you don’t burn it to the bottom of your pot. once you know your stove/burner/preference, it’ll be auto-pilot.

a lot of people get inpatient with the whole 40-55 minutes thing. really, it’s no big deal. put it on right before you do something like: take a shower, watch a show, cook something else, and you’ll see it’s ok. look, you’re even multi-tasking!

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