Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts

Sep 26, 2020

ginger crunch salad



Overview

Time: 30 minutes
Dishes: skillet, measuring cup, salad spinner

Heads Up! mandarin oranges and chow mein noodles


Hello, hello Dear Readers!

The crunch for this meatless, vegetarian and vegan salad comes in the form of the chow mein noodles, cashews and vegetables. The marinade is made with molasses, which is a good source of iron and the mandarin oranges provides the vitamin C to help absorb the iron. Overall, the ingredients work together not only in flavor, but nutrition, as well.

The molasses offers a slight sweetness and nothing overpowering. If you like a little spice, remember to add the cayenne - it'll give it a little kick! 

If you want to make the dressing have more "body," add a few tablespoons of neutral oil to the marinade. As it is, I left it at a single tablespoon of toasted sesame seed oil because I like my foods with less oil. As always, cook to your own taste! 

Enjoy!





Speedy Cooking Tips:

  • Press the tofu while making the marinade.
  • Marinate the tofu while preparing the salad ingredients.
  • Marinate the cashews while tofu bakes.
 


Ginger Crunch Salad

Makes 4 servings 

moderate 

www.ZsusVeganPantry.com

 Preheat air-fryer to 400-F or oven to 450-F

1. Marinade: Combine the marinade ingredients:

1 tablespoon toasted sesame seed oil

1/4 cup molasses

1/4 cup apple cider vinegar

1 tablespoon grated ginger

1 tablespoon tamari

1/2 teaspoon salt

1/8 teaspoon cayenne (optional)

 

2. Tofu: Press the tofu for 5 minutes. Cut into 1/2-inch cubes. Add to the Marinade. Set aside for 10 minutes.

1-pound regular tofu

3. Bake: Add the Tofu (without the marinade) to the air-fryer basket. Cook for 10 minutes. If baking in the oven, add to a baking sheet and bake for 15 minutes.

4. Cashews: Add the cashews to the marinade while the tofu bakes. When 10 minutes is up, add the cashews to the basket with the Tofu and bake for another 5 minutes (same for the oven). Set the Marinade aside as dressing.

 3/4 cup cashews

5. Salad: Serve Salad ingredients with the Tofu/Cashews and leftover Marinade as dressing:

4 cups shredded lettuce

4 cups baby spinach

1 cup shredded cabbage

3 scallions, sliced

2 carrots, shredded

1 (10-ounce) can mandarin oranges, drained

2 cups chow mein noodles






© 2020 Copyright Zsu Dever. All rights reserved.






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Aug 22, 2020

fuji apple salad



Overview

Time: 20 minutes
Dishes: skillet, measuring cup, salad spinner

Heads Up! dried apples and apple butter


Hello, hello Dear Readers!

This one was on my table in 15 minutes, I kid you not, which is amazing for a salad!  

Every time I make this meatless, vegetarian and vegan salad I wonder why I forget how delicious apple butter is! Heads up on this meatless, vegetarian, and vegan recipe - it needs apple butter and dried apples. This is like the Panera salad that I would never have because of the actual chicken involved (so, I think it's like it!), but since it is really tasty and easy to make, there is nothing missing for anyone.

I use plain yogurt for the dressing, but you can do the mayo if you want. You can also use Gardein or chickpeas with equal success. If you can't find dried apples, use a fresh apple, sliced, and add some croutons for added crunch. In addition, those pecans are glazed by the time the dish is ready, so it brings some nice texture there, as well.

My hubs added Follow Your Heart Blue Cheese Dressing, but, for me, the apple butter dressing is just perfect. But he does have a point; apple butter and blue cheese pair well. Your call! 

Enjoy!





Speedy Cooking Tips:

  • Follow the recipe; it is easy and flows appropriately. 
  • You can use frozen Gardein strips or scallopini. Use a lid for the Scallopini if still frozen. The strips do not need a lid. 
 



Fuji Apple Salad

Makes 3-4 servings 

easy//moderate (ingredients list kicks it to moderate)


1. Glaze: Whisk the ingredients in a measuring cup and add to a medium or large skillet:

1/2 cup orange juice

1 tablespoon olive oil

1 teaspoon onion powder

1 teaspoon lemon-pepper or Mrs. Dash

1/2 teaspoon garlic powder

salt to taste

 

2. Protein: Heat the Glaze over medium heat. Add and cook until golden brown and the Glaze is absorbed, about 10 to 13 minutes, stirring as needed:  

4 Gardein scallopini, sliced or 1 (15-oz) chickpeas, drained

1 cup pecans

 

3. Dressing: Whisk the ingredients in the same measuring cup:

1/4 cup vegan mayo or plain yogurt

3 tablespoons apple butter

2 tablespoons water

1 tablespoon apple cider vinegar

 

4. Salad: Combine in a large bowl and divide as desired:

8 cups Romaine lettuce, chopped

3 cups kale or spinach, chopped

1/2 onion, thinly sliced

2 cups dried apple slices

1 cup shredded vegan cheese (optional)

     

5. Serve: Serve the Salad with the Protein and the Dressing.





© 2020 Copyright Zsu Dever. All rights reserved.





Aug 1, 2020

butternut squash and crispy kale noodle salad


Overview

Time: 35 minutes
Dishes: medium pot with lid, air-fryer, measuring cup, salad spinner


Hello, hello Dear Readers!

If the thought of peeling and chopping a butternut squash strikes fear in your heart, join the club. The winter squash is indeed intimidating, but with a few tips, maybe you can give it a chance:

1) Use a peeler to peel the squash - the first pass, just remove the outer skin and then make a second pass to peel until you see orange.

2) Treat the squash as two separate entitites - the neck portion is easy eanough, it is the seed portion that offers trouble. cut the squash in two - the neck portion and the seed portion. 

3) The neck: cut off the stem part and then cut into 1/2-inch slices and then cut the slices into 1/2-inch pieces and then into 1/2-inch  dice.

4) The seed portion: cut the bottom off and then cut off 1/2-inch slices from the bulb, going around the outside of the seed section. Do not cut it in half because then you have to deal with the seeds - instead, cut off slices from the bulb-seed portion and then discard the entire seed bulb when done.

Back to this meatless, vegetarian and vegan recipe: truth be told, this is for a confidant palate, but the flavors are awesome and the textures are unique. The dressing is slightly sweet and spicy (use 1/2 grated fresh garlic if avoiding any spice), but has no oil. The fresh ginger and roasted peanuts tie the whole thing together. It sounds like a lot is going on - but I had this on the table in 35 minutes, including chopping that squash from scratch.

Enjoy!





Speedy Cooking Tips:

  • Put the water on for the pasta before grabbing the ingredients.
  • Use a lid while heating the water.
  • Preheat the air-fryer.
  • Peel and chop the squash into 1/2-inch pieces. Take the time here to avoid an extra 15 minutes of baking.
  • Make the dressing while the squash and pasta cook.
  • Add the beans to the pasta water, right before you drain it, to heat the beans to allow them to absorb some of the flavors of the dressing. 
 



Butternut Squash and Crispy Kale Noodle Salad

Makes 4 servings 

moderate


Preheat air-fryer to 400-F or oven to 450-F

1. Pasta: Cook the pasta in a medium pot of salted boiling water, until   al dente. Add the beans right before draining the pasta. Add 1 tablespoon of Dressing to Pasta after draining.

4 ounces spaghetti

1 cup white beans

2. Squash: Peel and chop the squash. Spray with oil and season with salt, add to air-fryer. Cook for 13 minutes or until almost tender.

1 medium butternut squash (4 cups, 1/2-inch cubed)

3. Dressing: mix the dressing in a measuring cup. Stir until sugar dissolves: 

1/4 cup rice vinegar

1 tablespoon fresh lime juice

1 tablespoon tamari

1 teaspoon sambal oelek

1 tablespoon sugar

1-inch ginger, grated

4. Kale: add the kale to the Squash. Spray with oil and season with salt. Cook for 7 more minutes:

1 bunch kale, tough stem removed and chopped

5. Peanuts: add the peanuts and garlic to the Squash (remove any kale that is getting too dark). Cook for 3 more minutes. 

1/2 cup peanuts

3 garlic cloves, minced

6. Salad: Remove the large crispy Kale pieces to the side. Add the Squash mixture to the Pasta. Mix with a tablespoon of Dressing. Serve the Squash-Pasta mixture over the greens, sprinkle with the green onions and the reserved crispy Kale. Serve with the rest of the Dressing.

6 cups chopped lettuce

2 green onions, minced





© 2020 Copyright Zsu Dever. All rights reserved.






Jun 14, 2020

shawarma salad



Overview

Time: 45 minutes
Dishes: air fryer or oven and baking sheet, large bowl, small bowl, whisk


Hello, hello Dear Readers!

I find it completely ironic and hilarious that a salad should take a lot longer to prepare or cook than a main dish, but those are the facts. I had to classify this meatless, vegetarian and vegan recipe as moderate because of the baking time (which CAN be reduced dramatically the smaller you cut the potatoes, but the lazy in me decided on 3/4-inch dice) and the ingredients list, which, as we all know, can hit the roof for salads.

If you've been to my blog before, you are familiar with my love of shawarma (see Herbivore copycat HERE and seitan shawirma HERE), so turning the Middle Eastern wrap into a salad was not a reach for me! Here is my take on the sandwich-turned-salad, which turned out pretty delicious and all things considered, pretty fast. 

It's the baking time that makes this take long, so, if you want, chop the potatoes into 1/2-inch cubes and drop the baking/air-frying to 10 minutes from 20 minutes, before adding the protein. That would make this salad take about 35 minutes to bake, but, all in all, consider the extra baking time not as more time in the kitchen but more time to be with your family and fur-babies, since that part is hands-off.    

This is a complete dish, with protein, vegetables and starch, so devour as is.

Enjoy! 




Speedy Cooking Tips:

  • Peel and chop the potatoes BEFORE grabbing your ingredients.
  • Soak the potatoes and preheat oven/air-fryer while grabbing ingredients.
  • Start baking as soon as possible.
 





Shawarma Salad

Makes 4 servings 

moderate 


Preheat air-fryer to 400-F or oven to 475-F


1. Potatoes: Peel and chop the potatoes into 1/2 to 3/4-inch cubes. Soak in cool water for 5 minutes. Drain well.   Note: The smaller you cut the potatoes, the shorter the baking time.

4 medium to large potatoes

       

2. Roasting: Toss the ingredients in a large bowl and add to the baking sheet or fryer basket. Bake/air-fry for 20 minutes (for 3/4-inch dice).  

Drained Potatoes

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika


3. Protein: Add to the pan or basket of Roasting and continue to bake for 20 minutes, or until the potatoes are crisp and tender.

4 seitan cutlets (chopped), 2 cups re-hydrated Soy Curlz, 2 cups chickpeas or 1 package Gardein Beefless Tips

1 teaspoon paprika

4 pumps of oil spray

2 pita breads, cut into 1/2-inch strips, added to basket or pan during last 10 minutes of baking (optional)


4. Dressing: Mix with a whisk in a small bowl:

1/3 cup hummus

2 tablespoons fresh lemon juice

2 tablespoon water

salt and paprika, to taste

1 teaspoon hot sauce (optional)


5. Salad: Serve Salad ingredients with the Protein/Potatoes and Dressing.

6 cups shredded lettuce

1 large tomato, chopped

1 avocado, 1 carrot and/or 1/2 cucumber, thin sliced

1/2 small red onion, thinly sliced

1 cup tortilla chips (if not using pita bread)


© 2020 Copyright Zsu Dever. All rights reserved.






Jan 20, 2017

moroccan chickpea salad

The final amazing meal in this Prep Ahead Week 4 menu is Moroccan Chickpea Salad.  This salad features chickpeas marinated with dried apricots in a garam masala sauce. It is then added to greens and steamed rapini. The salad is served with Seasoned Pita Wedges and is completely unique and delicious.


The sweetness of the apricots mingled with the spices from the marinade, meld perfectly with the bitterness of the rapini. There is plenty of sauce to act as a marinade and a dressing and everything is whole foods plant-based.

I loved this salad and even my husband, who does not care for fruit in his savory dishes, loved this as well. The almonds add a light crunch and the pita wedges help scoop everything up.

This is very easy to throw together on the Prep Ahead menu, but in this case, I recommend allowing the chickpeas to marinade overnight.







Moroccan Chickpea Salad
Serves 4 

Marinade ingredients:
1/4 cup fresh lemon juice (2 lemons)
1/4 cup vegetable broth
1 tablespoon tahini
1 teaspoon garam masala
1 teaspoon smoked paprika
1 tablespoon sweetener
1/2 cup dried apricots, chopped
1/4 cup parsley (1/4 bunch), minced
1/4 medium onion, chopped
1 (15-ounce) can chickpeas (about 2 cups, cooked)

1 bunch rapini (or see below for substitute)
Marinade chickpeas
3/4 cup almonds or 1/2 cup pepitas
2 heads romaine lettuce, chopped

4 pita breads.
1 tablespoon vegetable broth

1. In a medium storage container, combine the lemon juice, vegetable broth, tahini, garam masala, smoked paprika and sweetener. Mix very well. Add the apricots, the parsley, the onion
and the chickpeas. Mix well and cover. Refrigerate overnight. 
2. Steam until tender, about 5 minutes, and chop. 
3. Taste and adjust seasoning of marinated chickpeas.
4. Toast the almonds, if desired. Chop the almonds (not pepitas). 
5. Divide lettuce among 4 bowls. Add the steamed rapini. Add the chickpea salad and the almonds. 
6. Brush the pitas with the broth. Season with salt and pepper. Add to a baking dish and broil until toasty. Cut into wedges. Serve the salad with the pita.


Substitute 1 bunch watercress for the rapini. Do not steam the watercress. Add it on top of the romaine lettuce.



© 2017 Copyright Zsu Dever. All rights reserved.

Jan 3, 2017

pickled vegetables salad

Salad is probably the last thing you truly want to have in the middle of the winter, but this Pickled Vegetables Salad features roasted home-pickled cauliflower, so there is a warming element to the meal.


I originally served this with Smoky Seitan, but when I cut the Prep Ahead Week 3 menu from 7 to 5 days, I also cut the seitan. I think the salad is just great with or without it, so I am including it here, just in case you'd like to make it with seitan, too.

The salad doesn't just have roasted pickled cauliflower, it also features quinoa, greens and a bean salad filled with celery, olives, roasted bell peppers, and cannellini beans. The dressing for the bean salad can be made with yogurt or with oil.

Serve this salad as is, or toast some slices of French bread and rub them with a large clove of garlic. If nothing else, this is a very unique salad to enjoy in the middle of winter.




Pickled Vegetables Salad
Makes 4 servings

Cauliflower Ingredients:
1/2 cup vinegar, white wine or other
3 cups water
1 bay leaf
2 sprigs fresh oregano
2 teaspoons salt
2 pounds cauliflower

1 cup chopped seitan (optional)

Bean Salad Ingredients:
1 1/2 cups sliced celery
1 (16-ounce) jar roasted red peppers, drained and sliced
1 cup green olives, chopped
1/4 cups olive oil or unsweetened plain nondairy yogurt
2 cups or 1 (15-ounce) can cooked cannellini beans 

1 1/2 cups vegetable broth
1 cup quinoa, rinsed well

2 heads Romaine lettuce, chopped

1. For the cauliflower: Combine the vinegar, water, bay leaf, sprigs of oregano, and salt  in a medium pot. Bring to boil. Break the cauliflower into florets. Add to the pot. Cook, covered, low  
until crisp-tender, about 8 minutes. Remove 1/4 cup of brine to cool and set aside. Drain the cauliflower. Add the cauliflower to a baking sheet. Add the chopped saiten. Broil until golden, about 10 minutes. Spray with oil, if desired. Remove and discard the bay leaf and oregano stalks.
2. For the bean salad: Add the celery to a medium bowl. Add the red peppers, the olives, the olive oil or yogurt, the reserved brine and the beans. Mix and season with salt and pepper. Set aside.
3. For the quinoa: Bring the broth to a boil in a medium saucepan. Add the quinoa, cover, reduce to simmer and cook 15 minutes. Remove from heat and set aside (still covered) for 10 minutes. 
4. Serve the salad: place romaine lettuce in a bowl, top with quinoa, top with bean salad and finally with the roasted cauliflower.

© 2016 Copyright Zsu Dever. All rights reserved.