Category Archives: Salads and Dressings

Fried Spanish Quinoa

by Terry Hope Romero    Author of  Vegan Eats World , Viva Vegan! , Veganomicon and more

 

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Serves 4 or more                                                             Time: 30 minutes

Inspired by fried rice, but with Latin-styled ingredients, this fast and hearty stir-fry is my go-to way to enjoy quinoa. Any color quinoa works here, but my favorite is a blend of white, black, and red for a crunchy and colorful dish.

2 tablespoons olive oil 1 yellow onion, diced
1 chile pepper, minced
1 small green bell pepper, seeds removed and diced
2 cloves garlic, minced
14 ounce can black beans, rinsed
1 cup fresh or frozen corn kernels
3 cups cooked quinoa, preferably cold
½ cup vegetable broth
3 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
1 cup cilantro leaves, lightly packed and roughly chopped

1. Preheat a wok or large skillet over medium-high heat. Heat the olive oil, add the onion, chile, and bell pepper and fry for 2-3 minutes. Stir in garlic and fry for 30 seconds. Add the beans and corn and stir fry for another 3-4 minutes.

2. In a small bowl whisk together the vegetable broth, tomato paste, cumin, oregano, and salt.

3. Add the cooked quinoa to the stir fry. Fry the quinoa for about 5 minutes, or until hot. Pour the vegetable broth mixture over the quinoa and fry another 4-5 minutes, until the broth is absorbed and the quinoa is hot. Remove from heat, stir in cilantro, and serve right away.

Shake it Kale Caesar

Recipe by Terry Hope Romero

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Caesar Dressing

1/2 cup unroasted cashews

3/4 cup hot water

2 tablespoons lemon juice

1 tablespoon olive oil

4 clove peeled garlic

1 tablespoon shiro miso (white miso)

2 teaspoons Dijon mustard

1. Soak cashews in hot water for 30 minutes (or overnight, refrigerated and covered), then pour into a blender. Alternatively if you have a high power blender (like Vitamix or Blendtec) no soaking required, just pulse the cashews into a fine powder, add the hot water, and pulse again until very smooth.
2. Add the remaining ingredients and pulse until smooth. Chill the dressing in a tightly covered container until ready to use, or at least 20 minutes for the flavors to blend.

Kale Salad

1 pound kale (ruffled, red, Lacitano, etc.)

4 cups croutons

¼ cup nutritional yeast

Layer in a jar: dressing, kale, croutons.

store everything separately for salads through the week!

A note from the Delicious TV produce department.” This is one our favorite dressings. It works great on a chopped cabbage/carrot slaw too!

IMG_9493Citrus Salad web

Orange Fennel Salad with Toasted Fennel Vinaigrette

by Toni Fiore, the author of the Totally Vegetarian cookbook, and host of the Totally Vegetarian TV show,  now online.

Watch this recipe being made on Delicious TV’s Vegan Mashup.

Fennel has such a lovely flavor it’s a shame it isn’t used more often. I love it roasted and raw and paired with just about anything! Fennel becomes soft and sweet when roasted yet maintains it’s crunchy texture in salads longer than just about anything! For kids, or anyone really, new to fennel a simple fruit salad like this is a great place to start. Fennel pairs amazingly well with sweet oranges. I prefer a lighter dressing like the vinaigrette in this recipe, however feel free to use your own favorite.

Ingredients:

2  Oranges

1 t. Fennel Seeds

3 T Olive Oil,

1 T white wine vinegar

1/2 t Sea Salt, or to taste

1 medium Fennel Bulb

to prepare:

Thinly slice the fennel bulb. Reserve fronds.

A few rings of thinly sliced red onion, or chopped fresh parsley(optional)

Slice the rind and pith completely off of the oranges. Next slice the oranges 1/4″ thick.

Toast the fennel seeds for a few minutes until the aroma is nicely released and they change color slightly.  Crush well in a mortar & pestle or grind in a small spice grinder or coffee grinder.

Combine ground fennel seeds, olive oil, vinegar, and sea salt in a small bowl and whisk to mix.

Layer orange slices and sliced fennel bulb on serving plates.  Quickly re-mix vinaigrette then dress oranges and fennel. Garnish with arugula.*

Another option for salad – Layer in a lot more arugula to have a more greens-heavy salad. The peppery taste of the arugula compliments the sweet oranges and anise fennel.

Cashew Cream Spread

1-2 cloves garlic, coarsely chopped
1/3 c. cashew nut butter
2 T. white or red miso
Water
2 t. olive oil

In a food processor or blender, add the nut butter, miso and garlic. Add water, a tablespoon at a time, the olive oil, and process. The spread should have a smooth consistency similar to mayonnaise.

This also makes a wonderful creamy salad dressing with the addition of a bit more water, added a little at a time, to your preferred consistency.

Store in a covered container in the refrigerator for up to a week.

Curried Unchicken Salad

Savory and sweet are my favorite combination and this curried sandwich filling made with Quorn roast and sweet green grapes is a surefire crowd pleaser!

This is just right served on lettuce boats or tucked into pita bread or a lovely wholegrain French baguette. For a Delicious twist, substitute your favorite fruit for the grapes.

Serves 4

Ingredients
1/4 of a Quorn Roast, torn into bite sized pieces
1/4 – 1/2 of a chopped white or yellow onion
1 t. vegetable oil
1/2 t. curry powder
2-3 T. dairy or soy yogurt
12-15 seedless green grapes
Fresh black pepper

To prepare:
Cook roast according to package directions. Cool and section off about a quarter of the loaf. Tear into bite sized pieces and place in a medium sized bowl. Add grapes. Mix remaining ingredients together into a dressing and pour over Quorn and grapes. Season to taste with salt and pepper.

Note: Don’t overcook the Quorn roast. It is best when still moist. I generally start with the roast defrosted for the best results.

Edamame Apple Salad

Typically soybeans in their dried form must be cooked at length in order to become digestible. But edamame (or green soybeans) are harvested at the peak of ripeness, which makes them soft, chewy and ready to eat in just minutes.

The word edamame means “Beans on Branches,” since they grow in clusters on bushy branches. If you take a closer look at the pods, they’re quite fuzzy. To retain their fresh, natural flavor, they are typically parboiled and quick-frozen.

Soybeans are a major source of protein in Asia and are rapidly gaining in popularity in the US. I see them served in restaurants and have them offered me at dinner parties. Edamame are often consumed as a snack, used in side vegetable dishes or in soups. Children like them for their wonderful chewy texture and mild, somewhat sweet flavor. Another reason why they’re so popular with children is that they’re a fun finger food.

To prepare whole Edamame pods, simply cook the whole bean pods in salted water, drain, top with a sprinkle of coarse salt and then squeeze the beans directly from the pods into your mouth. If you’re buying them frozen, follow the package directions because many are sold already partially cooked and they simply need a quick reheating.

These days edamame are available pretty much everywhere, either in the pod or shelled and ready to use. If your children like them, incorporate them into their diets in as many ways possible. Edamame in any form are incredibly nutritious, loaded with protein, high in fiber, and relatively low in carbs. Below is a quick and flexible salad recipe that can be adapted as you wish.

Ingredients:
1/4 c. seasoned sushi rice vinegar
1 T. light vegetable oil
1/4 t. salt
1/8 t. freshly ground black pepper
1 pkg. (about 16 ounces) frozen, shelled edamame
1 Granny Smith apple, cut into 1/4 inch dice (Jicama or radish can be substituted)
1/2-1 c. lightly packed chopped fresh cilantro (optional)

To prepare:
Mix the oil, vinegar, and seasonings in a large bowl. Cook the edamame according to the package directions, then place in the bowl with the chopped apple and the cilantro and toss to coat the vegetables with the dressing.

Mexican Sweet Potato Black Bean Salad

Mexican Sweet Potato Black Bean Salad

Dressing ingredients:
Makes about 3 cups
2 canned chipotle chiles
2 garlic cloves
¼ cup Sweet Chili Dipping Sauce
¾ cup fresh lime juice (about 6 limes)
1 cup canola or other vegetable oil

Salad ingredients:
8 medium sweet potatoes, peeled and cut into ¾-inch chunks
3 to 4 tablespoons canola or other vegetable oil
1 tablespoon ground coriander
1 tablespoon chile powder
1 tablespoon ground cumin
1 tablespoon fine sea salt
4 cups corn (about 6 ears or 1 pound frozen)
4 cups cooked black beans, or 2 15½ ounce cans black beans, drained and rinsed
1 bunch scallions (about 6), white and green parts, thinly sliced
1 cup chopped cilantro

To prepare the dressing:
Combine the chiles, garlic, chili sauce, and lime juice in a blender. Turn the blender on and slowly add the oil, until the dressing is creamy and emulsified. Leftover dressing can be stored in the refrigerator for up to 2 months.

To prepare the salad:
Preheat the oven to 375 degrees. In a large bowl, toss the potatoes with the canola oil to coat. Sprinkle with the coriander, chile powder, cumin, and salt, and toss again. Arrange the potatoes in a single layer on a baking sheet and roast until golden and just tender, 15 to 20 minutes. Transfer to the large bowl and let cool.

Microwave the corn in a small amount of water for 3 to 5 minutes. Drain and place in the bowl with the potatoes. Add the beans, scallions, and cilantro. Gently toss with enough dressing to moisten the salad. Let the salad marinate for 15 to 30 minutes. Serve at room temperature. Store any leftover salad in a covered container in the fridge for up to 5 days.

Tex-Mex Rice Salad

Tex-Mex Rice Salad

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This rice salad utilizes fresh lemon juice, sweet bell peppers, fresh corn and aromatic cumin and cilantro – so flavorful and so simple. This salad keeps well in the fridge, if you’re lucky enough to have any left over.

Serves 6

Ingredients:
3 T. olive oil
3 medium zucchini, diced small
Salt to taste
Juice of 2 large lemons
2 cups corn kernels, fresh or frozen
1 T. cumin seeds
4 c. cooked long-grain fragrant rice (such as jasmine or basmati)
3/4 c. coarsely chopped cilantro
1 large sweet red pepper, diced
1 can green chiles
1/2 c. chopped scallions

To prepare:
Sauté diced zucchini in olive oil over medium-high heat, until it’s softened – about 10 minutes. Remove from heat and toss with the lemon juice. Set aside.

Cook corn kernels in boiling water just until crisp tender, about 3 minutes. Set aside.

Dry roast cumin in a small cast iron pan until they release their aroma, then crush them in a mortar and pestle.

In a bowl, combine all salad ingredients and toss to combine, then add additional lemon juice and salt to taste.

Chill for about 1 hour prior to serving. This salad is a wonderful accompaniment to such Mexican-influenced dishes as tacos, tostadas, or with pinto or black beans.

Cabbage Slaw with Tomato and Ginger

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Something supernatural happens when you combine these ingredients. The contrast of spicy and earthy flavors in this salad may dramatically alter your view of cabbage. This is one of my favorite recipes and I crave it at least once a week.

This recipe can be fully prepared and kept in an airtight container in the fridge and served within 2 hours.

Serves 4

Ingredients:
2 c. green cabbage, sliced as thinly as possible
1 large, ripe tomato (or 2 plum tomatoes), cut into 1/2-inch cubes
1 small bunch watercress, washed & dried
1/4 c. unsalted roasted peanuts, chopped
2 T. dried unsweetened coconut
4 T. fresh lime juice (no substitutions)
1/3 c. grated fresh ginger
1 T. light brown sugar
2 t. kosher salt, or to taste
2 T. toasted sesame seeds

To prepare:

Cut off and discard the bottom 1/2″ of the watercress stems, then chop the entire bunch, including the remaining stems, into 1″ pieces. Transfer to a medium bowl and add the cabbage, tomato, peanuts, and coconut.

In a small bowl, combine the lime juice, ginger, and sugar, stirring well until the sugar dissolves. Pour the dressing over the salad and toss to coat the vegetables. Sprinkle the salad with sesame seeds and serve at room temperature, or refrigerate up to 2 hours and serve chilled.

Note: For a delicious alternative to watercress, substitute fresh baby spinach.

Panzanella

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Panzanella

Only the Italians could turn stale bread into something this wonderful. This is one of the best examples of why I love Mediterranean cooking: there’s virtually no limit to the possible variations on this versatile salad. Consider adding such optional ingredients as capers, peppers, cucumbers, olives, or crunchy ribbons of romaine lettuce to your panzanella.

Serves 4

Ingredients:
8 oz. very dry, unsalted Italian bread
Warm water for soaking bread (about a cup)
3-4 large ripe tomatoes, seeded and cut into cubes or wedges
3-4 fresh garlic cloves, chopped
1 medium red onion, thinly sliced
1/3 to 1/2 c. fresh basil, coarsely chopped
1/3 c. extra virgin olive oil
2 T. red wine vinegar
salt and pepper

To prepare:

Break the bread into pieces and put into a bowl. Cover the bread with the warm water and soak it for just a few minutes, until softened, then squeeze it dry with your hands and crumble into a serving bowl or onto a deep platter.

Arrange the tomatoes, onions, garlic, and basil over the top of the bread. In a separate small bowl, combine olive oil, vinegar, and salt. Whisk the dressing and pour it over the salad. Season the panzanella with additional salt and pepper if desired, and serve. What could be easier?

Note: For a perfect Tuscan Panzanella, the bread must be unsalted and very dry. This recipe can be savored within minutes of being dressed, unlike the American toasted crouton version which has to marinate for an hour.