Tag Archives: salad

Kale Salad with Orange-Tahini Dressing and Roasted Vegetables

I was a little wary of making another one of Ann’s salads, because the last couple required far too much effort for an assemblage of greens and veggies and some dressing.

However, this may have been my favorite of hers yet! I left out lots of stuff that she included in the recipe, specifically the tempeh, cucumber, and almonds, that would have given the salad more substance.  As it was, though, there was plenty of diverse flavors and textures that made it a yummy and surprisingly filling salad.

Roasted vegetables:

  • 2 medium yams, peeled and cut into 1/2 in cubes
  • 4 medium red beets, peeled and cut into 1/8 in cubes
  • 1.5 tbsp olive oil
  • 1 clove garlic, minced
  • 1/4 tsp salt


  • 1/2 cup fresh orange juice
  • 1/3 cup tahini
  • 2 tbsp brown rice vinegar
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 2 tbsp olive oil


  • 1 bunch kale, stems removed, leaves cut into 1/8 in strips
  • 3 cups loosely packed baby spinach
  • 1 cucumber, peeled and cut into 1/2 in pieces
  • 1 red bell pepper, cut into 1/2 in strips
  • sweet mustard tempeh and spicy-sweet almonds that require extensive recipes. hmm nothankyou

For the vegetables, preheat the oven to 400 F.  Line a large, heavy baking sheet with parchment paper.  Toss the yams and beets in a large bowl with the oil, garlic, and salt to coat.  Transfer to the prepared baking sheet and roast, tossing after the first 20 minutes, until the yams and tender, about 40 minutes.  Let cool.

Dressing: Whisk the orange juice, tahini, vinegar, garlic, and 1/2 tsp salt in a medium bowl to blend.  Gradually whisk the oil to blend well.  Season to taste with salt.

Assembly: Toss the kale, spinach, cucumber, and bell pepper in a large bowl with enough of the dressing to coat.  Add the roasted veggies and toss again, adding more dressing if necessary.  Now you’re ready to serve! Enjoy with Naked mango juice (shameless brand promotion).  It’s a big salad, so prepare for leftovers!


The Loaded Southwestern Salad with Chipotle Ranch Dressing

This salad is loaded because it’s more than just a salad — that’s right.  There’s rice and beans and a hearty dressing that accompany it as well.  If you’ve ever had one of those salads at Chipotle, the chain burrito restaurant, this dish is pretty reminiscent of that.

Aight, let’s get to it.

I’d recommend making the dressing first (which is creamy and awesome):

  • 3/4 c vegan mayo
  • 4 oz. firm silken tofu
  • 1/4 c minced onion
  • 1/4 soy milk
  • 2 tbsp fresh lemon juice
  • 2 tsp Dijon mustard
  • 2 tsp hot sauce (chipotle flavored preferable)
  • 1 tsp minced garlic
  • 1 tsp Worcestershire sauce
  • 1/2 tsp celery seed
  • 1/2 tsp salt

Blend all ingredients together in a blender or food processor until smooth, then cover and refrigerate while you prepare the salad.


  • 1 head romaine lettuce, trimmed into 1-inch pieces
  • 2 cups brown rice, cooled (I used far less and it was fine)
  • 1 can black beans, rinsed and drained
  • 1/2 c corn kernels (I skipped this, but it would’ve been good)
  • 1 large red bell pepper
  • 1 c cherry tomatoes, halved
  • 2 small ripe avocados, peeled, pitted and cubed
  • 3 scallions, chopped
  • 3 tbsp minced fresh cilantro

I also added a little bit of shredded vegan cheddar cheese, but I think you could skip it. The salad is pretty complete as is.

All you have to do for the salad is toss all of the ingredients in a large bowl! But, of course, there’s lots of chopping that has to be done before you can toss everything in there.  Once you have, though, then you can pour a generous amount of the dressing atop of your salad and enjoy!

Salad without dressing:

Salad WITH dressing:

Having leftovers for lunch tomorrow! So excited!

Quinoa Salad with Black Beans (and other stuff)

So I stole this from the famous vegan recipe website Post Punk Kitchen of Isa Chandra Moskowitz.

Really really good.

I’ll just link you to this site for ingredients and preparation, that way I don’t have to type it all up myself: http://www.theppk.com/2010/04/quinoa-salad-with-black-beans-mango/

When I made it the only deviation I had from the recipe was the lack of mango.  This occurred because I had forgotten that my sister had eaten the last one yesterday. Mangoes are one of my favorite fruits and would have added a great tropically sweet flavor to the salad.

Alas. It was still, as I said, par excellence.  Very fresh and summery, and keeps well over long periods of time.

I’m super into finding complementary beverages for these meals.  In this case, I tried out a concoction of carrot juice and orange juice, which complemented the freshness and tartness of the salad quite nicely, I think. Here are the two juices and their baby, bathed in an orange glow:

As always, enjoy enjoy!





The Most Exhausting Salad in Existence

I’m literally in my bed right now, exhausted, from a combination of a food coma and hours spent toiling to make this salad.

As always, WORTH IT.

This salad is entitled: “Early Spring Salad with Tofu Chèvre and Herb Vinaigrette.”  It is the best I’ve eaten in a while, but extremely labor and time-intensive.

Don’t say I didn’t warn you.  Keep in mind that this recipe serves 4, so adjust accordingly.

First things first: You’ll need four hours to overnight in order to make the chèvre.

  • 1 (12 oz) container firm or extra-firm tofu, drained and halved
  • 1 large clove garlic
  • 2 tbsp yellow shiro miso
  • 3 tsp extra-virgin olive oil
  • 3/4 tsp fine sea salt

Like the scramble, you’re trying to get all of the moisture out of the tofu.  Pat dry with paper towels, then plastic wrap both halves and put them on a small plate and refrigerate for at least four hours.

After it’s been refrigerated, you can blend it all together in a mixer with the garlic, miso, olive oil and salt. Place in a bowl.  It should look approximately like this:

And this is yellow miso, better known as shiro miso, which I’m assuming is one of those things found only at Whole Foods.  It has a super weird consistency but interesting taste.

Now here are the ingredients for the salad:

  • 4 medium beets, trimmed
  • 1 medium carrot, peeled
  • 10 lightly packed cups of mixed baby lettuce (buy it prepackaged)
  • 1 cucumber, cut into half-moons
  • 6 radishes, thinly sliced
  • 3 celery stalks
  • 1/2 log of Tofu Chèvre

Place the beets in a heavy saucepan with enough water to cover them.  Simmer until they are tender, which should take about 30 minutes. Once they’re done peel off the beet skins and cut into 1/2 inch wedges.

While the beets are cooking, you can make the lovely herb vinaigrette.

  • 1/4 cup brown rice vinegar
  • 2 tbsp apple cider vinegar
  • 1 tbsp chopped fresh basil
  • 2 tsp chopped fresh dill
  • 2 tsp agave nectar
  • 1/2 tsp salt
  • 1/2 cup extra-virgin olive oil

Just blend it all together in a food processor! Easy peasy.

This is agave nectar which is my personal favorite sweetener and alternative to sugar.  I can’t even describe to you how good it is.  I would honestly just eat it plain, on a spoon, if that was socially acceptable (who am I kidding? I do it anyway)

Here’s the vinaigrette (tastes better than it looks, promise):

So by now you should have the tofu ready to go, peeled and chopped beets, and the vinaigrette.  Next you peel the carrots into ribbons, which just means pulling the peeler down the length of the carrot to create carrot ribbons.  Cut the cucumber into half-moons, slice the radishes, and dice the celery.

Place the baby lettuce in a large bowl, and toss in the carrot, cucumber, radishes, and celery.  Let each person add their own chèvre and vinaigrette. Voila! You should have a complete salad now. Enjoy!