Red Cabbage and Beet Salad With Pears and Walnuts
This salad tastes lovely and is even better the second day.
Ingredients:
1/4 head red cabbage, thinly sliced
1 Tbs. salt
2 Tbs. vinegar
1 large beet, peeled and grated
1 pear, peeled and sliced
walnuts, chopped
2 Tbs. rice wine vinegar
3 Tbs. walnut oil
1 Tbs. agave or maple syrup
1 inch nob ginger, peeled and grated
salt and pepper to taste
Directions:
To “wilt” the red [...]
Pumpkin, Avocado, Mango Salad with Thai Chili Vinaigrette
This light and refreshing salad really hit the spot tonight.
Serving Size: 4
Ingredients:
1/2 small hokkaido pumpkin, deseeded
1 avocado, peeled and sliced
1 mango, peeled and sliced or cubed
for the vinaigrette:
1 small red onion, minced
3 tablespoons sweet Thai chili sauce
2 tablespoons white balsamic vinegar
2 tablespoons tomato juice
1 tablespoon olive oil
Directions:
If you have an organic pumpkin, there is n [...]
Spinach salad with mulled wine tomatoes
This very easy salad tastes lovely.
Serving Size: 2
Ingredients:
For the mulled wine:
1 glass of red wine
1 orange, zest only
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch sugar
1 bay leaf
1/2 teaspoon freshly grated nutmeg
1 vanilla pod, split
1/2 teaspoon crushed chilli
For the tomatoes:
handful of cherry tomatoes
handful of basil leaves, torn
For the salad
2 handfuls of spinach leaves, washed
salt and freshly [...]
Beet Salad with Pear Chutney and Pomegranate
The pear chutney is what makes this tasty salad special. It tastes and lovely as it is to look at .
Serving Size: 4
Ingredients:
3 med. beets, cooked sliced with a spiralizer or 1 can shoestring beets
2 pears
1 small onion
1 tablespoon oil
splash vinegar
2 tablespoons sugar
1 teaspoon ginger
small pinch salt
pomegranate seeds as garnish
Directions:
Peel the beets and cook whole, [...]
Spicy Broccoli-mango Salad
This is a very nice change to the traditional broccoli salad. The mango gives a very nice sweetness, and the spicy pecans add a bit of hot crunch.
Serving Size: 4
Ingredients:
for the salad:
1 med. broccoli, cut into florets, steamed al dente
1 mango, peeled and de-seeded, cut into bite sized pieces
1 red onion, minced
for the sweet-hot pecans
4 [...]
Carpaccio of Chioggia Beets with Walnut Orange Dressing
This year we are growing Chioggia beets in the garden. There are various sorts, golden ones as well as pink and white ringed ones. They have a milder flavor than the traditional red beets and the colors add a new dimension to many salads. Sliced very thin, they are lightly crunchy, with the dressing adding [...]
Classic Italian Rice Salad
This recipe makes a lot. We enjoyed it as a main meal salad on a warm summer night. It was delicious! We enjoyed it accompanied with a whole grain baguette and a lovely vegan bio wine.
Serving Size: 8
Ingredients:
1 cup mixed wild and white rice
1 eggplant, cut in small pieces and sauteed
1 zucchini, cut into matchstick [...]
Beet Salad with Orange Walnut Raspbery Vinagrette
This is a very tasty salad that we will be having more often.
Ingredients:
1 & 1/4 Lb. beets, peeled and cut in bite sized pieces
1 Tbs. olive oil
1 tsp. salt
2 oranges, peeled and sectioned
for the dressing:
3 Tbs. walnut oil
3 Tbs. raspberry or strawberry vinegar
1 orange, juiced
salt and pepper to taste
Italian herbs
1/4 cup walnuts, chopped
maple syrups or [...]
Wild Rice and Fava Bean Salad
The flavors of wild rice and fava beans are delicious together, although a nice vinaigrette is also important.
Serving Size: 4
Yield: 3 cups
Ingredients:
1 cup wild rice
2 kg / 4.4 lb fava beans (in their pods)
1 purple onion, chopped
For the vinaigrette salad dressing:
2 tablespoons olive oil
2 teaspoons sesame oil
3 tablespoons fruit vinegar (as raspberry or strawberry, otherwise [...]
Broccoli Salad with Spicy Tofu, Raisins and Water Chestnuts
This salad offers a tasty alternative to the traditional broccoli salad by using spicy tofu and crunchy water chestnuts.
Serving Size: 4
Ingredients:
1 head broccoli, cut in florets
1/2 cup golden raisins
1/2 cup spicy tofu pieces, cut in small cubes
1 large red onion, minced
1/2 cup water chestnuts, thinly sliced
for the dressing
3 Tbs. olive oil
2 Tbs. vinegar (balsamic, wine [...]
Exotic asparagus with a spicy mango sauce
The lovely sweetness of the mango pares nicely with the white asparagus to make this refreshing spring salad.
Serving Size: 4
Ingredients:
750 grams white asparagus
a pinch sugar
1 mango
125 ml. soy cream
2 tsp. grainy mustard
salt and pepper
some garden cress to garnish
Directions:
Peel the asparagus (instructions below).
Cook the asparagus for about 30 minutes in lightly salted water with a pinch [...]
Cauliflower Carrot Salad
This is a very nice combination. The cauliflower and carrots, with the basil and a nice dressing to bring out the flavors.
Serving Size: 4
Ingredients:
1 medium cauliflower
4 carrots
3 Tbs. fresh basil, chopped
2 Tbs. fine olive oil
3 Tbs. white balsamic vinegar
1 Tbs. sugar
Italian salad seasonings
Directions:
Cut the florets from the cauliflower and put them in a food processor.
Chop [...]
Hawaiian Carrot Salad
This is a tasty new twist to the traditional carrot salad, which we really enjoyed.
Serving Size: 4
Ingredients:
2 cups shredded carrots
1 can pineapple pieces
1 small red onion minced
1/4 cup soy cream
2-3 tablespoons lemon juice
1 tablespoon raw cashew butter
pinch salt
pinch sugar
pinch ginger powder
Directions:
Shred or grate the carrots.
Drain the pineapple pieces and add the pieces to the carrots
To [...]
Asparagus with Potato Dressing
Potatoes and asparagus are a very tasty paring. We enjoyed this as a side dish but it would also be nice as a warm salad.
Serving Size: 4
Ingredients:
small bunch parsley, chopped
1/2 lemon
salt and pepper
300 grams potatoes
1 kilo asparagus
1 red onion, minced
3-4 Tbs. white wine vinegar
1 tsp. agave or maple syrup
4 Tbs. oil
chives, chopped
Directions:
Peel the potatoes and [...]
Asparagus Salad with Tofu Pieces
This was our first asparagus of the season. It was so nice in this light spring salad.
Serving Size: 4
Ingredients:
150 grams tofu, cut in small squares
2 Tbs. oil
250 grams asparagus
150 grams frozen peas, thawed
a few lettuce leaves, shredded
1/4 cup soy yogurt
1 Tbs. Italian salad seasonings
lemon juice
pinch of paprika powder
strawberries as garnish
lemon verbina or chervil as optional [...]
Review: Bulgur and Chickpea Salad With Mint and Parsley
We at Vegalicious, have been happy to find such an interesting and positive campaign done by the N.Y.Times. This recipe was found at the “Recipes for Health” campaign, under “Health and Fitness”. Although not intentional, often these are vegan recipes. This was a very tasty salad, and offers a complete protein. We followed the simple [...]
Crunchy Celery Root Salad with Mango Ginger Dressing
Cutting the celery root into small matchstick sized pieces is the secret to this tasty salad. We’ve been eating more raw vegetables lately and this salad was one that we really enjoyed.
Serving Size: 4
Ingredients:
1 med. large celery root
2 Tbs. lemon juice
2 packages. salad mix herbs
125 ml. tomato juice
2 Tbs. olive oil
2 tomatoes
1 avocado, peeled and [...]
Curried Waldorf Salad
We wanted to call this “better than Waldorf” as it tasted so good. Slightly sweet with a hint of heat and full of crunch.
Ingredients:
for the salad:
2 apples, peeled and cut into small pieces
1/3 cup walnuts, chopped
3 stalks celery, cleaned and chopped
1/4 cup golden raisins
for the dressing:
1/2 cup soy yogurt
1 Tbs. walnut oil
1 tsp. garam masala
1 [...]
Quinoa Beet Salad
This beautiful salad is packed with flavor, and even better on the second day. The mint really adds a lot.
Serving Size: 4
Ingredients:
for the salad:
4 beets
1 cup quinoa
1 vegetable bouillon cube
2 cups water
2 red onions
olive oil
handful fresh mint leaves
for the dressing:
1/4 cup miso
2 tablespoons mirin (or other sweetener)
1/8 cup water
2 tablespoons balsamic vinegar
1 teaspoon tamari (Japanese [...]
Review: Edamame Walnut Salad
We enjoyed this tasty salad two weeks ago. It is adapted from a recipe by Elizabeth Karmel called “Edamame Walnut Salad Recipe”, found at Relishmag. Elizabeth had adapted it herself from “Simply Soy”, published by The Soyfoods Council.
It’s very nutritious, full of protein and has a great flavor as well. We are not able to [...]
Turkish Black-eyed Pea Salad with Pomegranate, Walnuts and Za’atar Dressing
This colorful salad is an adaptation of an adaptation. I wish I had made twice as much. We really enjoyed this salad. The basic ingredients are the same but I changed the dressing. It has a nice mixture of sweet, spicy sour and with the tang of mustard.
Serving Size: 4
Ingredients:
For the salad:
4 cups cooked and [...]
Spicy Beet and Grape Salad
Pretty and tasty, a nice salad with lots of flavor.
Serving Size: 4
Ingredients:
3-4 beets, cooked or roasted and cooled
2 tablespoons Olive oil
1/4 cup berry liquor (alternately berry syrup)
juice from 1 lemon
1 shallot or red onion, in fine slices
1 teaspoon grainy mustard
pinch cayenne
salt and pepper to taste
8 walnuts, chopped
a few curls of (soy) cheese as garnish
mixed salad [...]
Review: Spiced Eggplant Salad
The whole house was filed with a lovely spicy aroma when I made this recipe. It’s a wonderful blend of spices and a bit of sweetness with mint, and sour with the dried currents. Adam Roberts at the “Amateur Gourmet” blog posted his wonderful recipe. His blog is an omni blog and the recipe comes [...]
Zucchini and Pesto Rice Timbale
These tasty towers are great as a salad or they can also be used as an appetizer. They’re colorful and quick and easy to make.
Serving Size: 4
Ingredients:
200 grams white rice, cooked
1 med. zucchini, cut in very thin slices
1/4 cup vegan pesto
tomato and chives as garnish
Directions:
Cook the rice and allow to slightly cool.
Make the pesto (I [...]
