Tag Archives: Salad

Beet Salad with Simple Miso Dressing

DSC_0668 Please don’t hate me because my last three posts have been salads. I’ve to realize that when I come home after class, extravagance is not a thing. Efficiency and simplicity is what I’m all about these days. Another things I’ve noticed about myself is that my diet is hugely raw. Yes, I eat cooked grains and sometimes make roasted yam fries, but otherwise, my cooking is kept to a minimal (mostly because of the time). This salad is a prime example: shredded raw beets! Of course, you could shred them and roast them for a while (with a bit of oil and salt and pepper)to tenderize them, but here, I love the earthy AND crispy texture they give. Add a simple miso dressing and BAM, I got a salad for the ages. With this I had a fieldroast sausage, and a plain piece of toast (I’m not lying when I say I’m really into simplicity these days – I crave plain slices of toast). I simply ADORE Silver Hill’s Squirrely bread. Silver Hills Bakery makes awesome bread; they are vegan and packed full of goodness (and freakishly delicious).

I really love the white miso paste (which is the mildest) mixed with the balsamic vinegar; it’s a great combo of earthy and acidity. If you don’t know what miso is… I really couldn’t give you a good education on it… Basically there are A TON of different types of miso. It’s fermented. Yeah… Here’s a link to some info on miso!

By now, I’m positive you know the basics of how I make my salads, but here is the recipe regardless.

BEET SALAD WITH SIMPLE MISO DRESSING (serves two big bellies)

  • 2 cups raw beets, shredded (I used three medium sized beets)
  • 2 cups greens, chopped (I used kale)
  • 1/2 cup fresh parsley, chopped
  • 1 cup cremini mushrooms, chopped
  • 1 green onion, thinly sliced
  • 2 tablespoons white miso paste
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • nuts or seed of choice for garnish (sesame seeds, hemp seeds, sunflower seeds, pumpkin seeds, etc)

Method:

Shred the beets on a mandoline or box grater and place into a large bowl. Add the greens, parsley, mushrooms, and onion to the bowl and mix.

In a small bowl combine the miso paste, balsamic vinegar, olive oil and salt and pepper and whisk to combine. If it’s really thick, add more olive oil or a bit of water. Pour the dressing over the salad and mix to coat.

Divide into two bowls and enjoy!

Artichoke and Lentil Salad

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Let’s add artichokes to my list of addictions. I will never be able to get enough of them. Initially, I wanted to undertake the great task of using a fresh artichoke. However, I guess I picked an extremely unripe one so in frustration I walked to Provigo and bought a jar of marinated artichoke hearts. It was a damn good idea.

The jar of artichoke hearts I bought were marinated in oregano so this tasted extremely similar to the lentil salad I posted in November, I chose to be lazy and used a bit of the oil they were marinated in as the dressing, and just added a huge squeeze of lemon juice. The major upgrade in this is the addition of a whole ton of fresh herbs.

If you’re like me, you have leftovers up the… yeah. So this comes together super easily when there are cooked lentils ready and waiting in the fridge. I suppose this could also work with a grain such as amaranth or rice (or quinoa!), but it would also work as a starter/ side salad for a bigger meal without the grain or lentils. VERSATILITY! I’ll just admit to being a bit of a lazy “cook/chef/baker” and say that I use whatever is in the fridge. I usually just go grocery shopping with flavours in mind, and get what’s on sale. I’m quite a compulsive grocery shopper… and yet I never buy cookies….. I digress. This salad is wonderful. The solid lentils and the slippery artichokes and the salty marinade/oil rock and lasted well the next day for lunch. 

ARTICHOKE AND LENTIL SALAD: serves 2

  • 3/4 cup – 1 cup cooked french lentils
  • 2 cups spring greens (or spinach, or chard, or kale, etc.)
  • 1/2 cup fresh cilantro, roughly ripped
  • 1/4 cup fresh flat leaf parsley, roughly ripped
  • 1/4 cup fresh mint leaves
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons artichoke marinade, (or olive oil with a sprinkle of dried oregano)
  • 4 whole marinated artichoke hearts, cut into quarters
  • freshly ground black pepper to taste

Method:

In a large salad bowl, mix all ingredients except the artichoke heart segments, and a few leaves of each fresh herb. Divide the salad into two bowls and divide the artichoke segments equally. Garnish with the remaining fresh herbs and add a healthy grind of black pepper on top.

Lentil Salad

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LENTILS! What vegan doesn’t love them? I used this recipe from 101cookbooks, but I added almonds, hemp hearts and had the lentils on a bed of spring greens (even though it is not even close to spring time…).

This recipe was fabulous. The french lentils held their shape nicely and the simple dressing of oregano, olive oil, salt and lemon juice was satisfying. Sometimes it’s the simple things that are best. (Don’t get me wrong, making an extravagant dish is rewarding, but so is the humble olive oil). I sliced up half an avocado to have on the side with a squeeze of lemon. The amount of lentils I made lasted me for 3 days and it kept amazingly. By the third day, the oregano was super fragrant and delicious.

One last note, this recipe was EASY. Cooked the lentils, and that was pretty much it. I even did an outline for an essay while the lentils were cooking! If you don’t have time to cook your own lentils, no biggie. Just use two cans of lentils and make a little bit more dressing. If you want to learn how to cook lentils, check the note at the bottom!

LENTIL SALAD: serves 2

  • 1 cup dried lentils (or about 2 cups cooked)*
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 4 handfuls of spring mix greenery (spinach, kale, chard or lettuce would also work)
  • 1/4 cup raw almonds, chopped
  • 1 tablespoon hemp hearts
  • 1/4 cup green onions, chopped

Method:

Rinse the lentils and pick out any stones or weird things. In a large pot, cover the lentils with two cups of water and cook uncovered for 20-30 minutes. Add water as needed to make sure the lentils are just barely covered. (Lentils are cooked as soon as they are tender and no longer crunchy.*)

Meanwhile, combine the oregano, olive oil, salt and lemon juice in a small bowl. Put two handfuls of greenery on each plate. Once the lentils are cooked, divide them onto each plate on top of the greenery.

Pour half of the dressing over each plate and garnish with almonds, hemp hearts and green onions. Add some extra salt, pepper or lemon juice (or avocado) as needed! Enjoy.

Much love and many easy meals as November… RUSHES INTO DECEMBER. OMG WHERE HAS THE YEAR GONE?

*Note: This is a great resource for how to cook lentils.

Roasted Dilled Potatoes

Pascal...

Pascal…

Potatoes ground me. You’re probably laughing, thinking how funny it is that they ground me and they come from the ground… WELL YES. The earthy flavour and warm, creamy texture of roasted potatoes reminds me that I am a being of flesh (something I so often forget).

Essentially, this recipe is roasted potatoes with salt, pepper and dill on a bed of kale, shredded carrots and peas (obviously). I topped it all with a drizzle of extra virgin olive oil and a squeeze of lemon. It was SO simple and filling. (I had this with some extra bean salad on the side which consisted of black beans, celery, lime juice and cumin)

ROASTED DILLED POTATOES: (serves 1)

  • 1 small yukon gold potato, chopped into 1 inch cubes
  • 2 tablespoon grapeseed oil
  • 2 large leaves of kale, ripped into bite-sized pieces
  • 1 carrot, shredded
  • 1/4 cup frozen peas
  • 1 tablespoon fresh dill (I used frozen)
  • 2 teaspoons olive oil
  • lemon juice to taste
  • salt and pepper

Method:

Preheat oven to 425F and grease a baking pan.

In a medium bowl, coat the chopped potato with the grapeseed oil and a healthy dash of salt. Place on the prepped baking pan and pop in the oven (on the middle rack) for 25-30 minutes (or until golden and crispy on the edges). *After 15 minutes, stir the potato chunks or shake the pan to even the roasting.

Meanwhile, prep the kale, carrot and peas on a plate. When the potatoes are nice and crispy on the outside and soft on the inside, place into a bowl and mix in the fresh dill. Place the potato chunks on top of the veggies. Finish with a drizzle of olive oil, a squeeze of lemon juice and salt and pepper to taste (I liked lots of both).

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This is clearly a super simple recipe (that maybe didn’t need any directions) but It’s also a bit of a base for any kind of roasted veggie salad. Start with a leafy base, add a few more raw veggies, top with flavourful roasted veggies.

The vegetables I adore roasting are: Mushrooms, beets, carrots, sweet potatoes, yams, russet potatoes, broccoli and onion. (Other good ones to roast include: bell peppers, asparagus, leeks, eggplant,  pumpkin, any kind of squash, zucchini, and tomatoes)

Adding spices (like garlic, ginger, curry, cumin, cinnamon, oregano, thyme, rosemary, etc) makes the roasting that much more tasty!! 

Since it’s winter (well there’s no snow yet, but I feel it coming… eventually…), roasted veggies are nearly a daily thing. Much love.

How I Love Thee: Favorite Formulas

So this week, I’m pretty darned busy (that’s a lie, I’m ALWAYS RIDICULOUSLY BUSY). I just don’t have enough time to post this week so I’ve decided to share with you some of my favorite recipes I’ve tried!

1. Breakfast: Orange Pistachio Cinnamon Rolls: These cinnamon rolls are phenomenal. I made them in the summer with my dad and they turned out surprisingly well. We added extra orange juice and zest to the dough and we added LOTS of raisins to the filling (because everything I eat obviously must be packed with raisins…). They were perfect in the morning with a giant coffee (or green tea). And they were also perfect for lunch with a big salad. And again, they were perfect for dinner with a stir-fry and some quinoa…

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(My photo)

2. Lunch: Corn, Avocado, Blueberry, Kale Salad: Seriously simple, tasty and filling. For the dressing, I excluded mint (just because I didn’t have any), the 1/2 avocado, and the shallot (because I didn’t want to use the blender). I ended up chopping the shallot directly into the salad instead and I’m REALLY glad I did. I love shallots.

cornavocadoblueberrykalesalad2

(Photo Credit)

3. Dinner: Soba Noodles with Tahini Sauce: The recipe recommends you eat it chilled, but I’m a fan of it warm and fresh from the pot. I of course added frozen peas, but otherwise I made no changes! It was perfect to have after a long day at school, quick to make and oddly satisfying.

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(Photo Credit)

Well. There you go! Three for now, and another three will indubitably follow (Should this be a thing I do often?). I Hope you all have a wonderful week full of love and magic and MOST IMPORTANTLY good food.

Soba Pesto Salad

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Soba noodles are yet another one of my weaknesses. Especially King Soba brand. They have the COOLEST flavours. The pumkin, ginger and rice are my favorite, but a close second are the black rice noodles. They go with anything and everything, not to mention they have a perfect consistency. I used the Millet & Brown rice noodles here simply because I wanted the pesto to be the main focus of this dish.

I made up a pesto with whatever I had left over in the fridge and added lots of garlic. You could use any type of noodle or pasta or grain with this. I imagine quinoa or pasta shells or vermicelli would be awesome! Also, I was thinking that maybe excluding the noodles and adding a few more veggies (like more peas!) would make for a good wrap or pita! Even slicing, rather than chopping, the vegetables could make for a good pesto sandwich! SO MANY POSSIBILITIES. This salad kept will in the fridge for a few days which meant I had a bunch of at-school-meals all prepped.

SOBA PESTO SALAD (serves 4):

  • 250g Soba noodles (I package of King Soba Millet & Brown Rice noodles)
  • 2 cups spinach, roughly chopped
  • 1 shallot, chopped
  • 4 brown mushrooms, chopped
  • 1 medium cucumber, chopped
  • 1/2 cup peas
  • 2 tablespoons hemp hearts/seeds
  • 1 4 inch x 4 inch cube of Extra Firm Tofu
  • juice of 1/2 lemon
  • 1/4 teaspoon salt
  • pepper to taste

PESTO:

  • 1/2 cup basil
  • 1/4 cup flat leaf parsley
  • 1/4 cup olive oil
  • 1 tablespoon tahini
  • juice of 1/2 lemon
  • 2 large garlic cloves
  • 1/2 avocado
  • salt

Method:

Bring a large pot of water to a boil and cook the soba noodles according to package (about 5 minutes). Drain, refresh under cold water and set aside to cool. In a large bowl, mix the spinach, shallot, mushroom, cucumber, peas and hemp hearts with the soba noodles once they’ve cooled.

In a small bowl, crumble the cube of tofu quite finely with your hands and mix with the lemon juice and salt. Set this aside while you make the pesto.

For the pesto, blend all the ingredients in a blender (or magic bullet as I do!!) until thick and creamy.

Finally, mix the lemon-y tofu and pesto into the soba noodles and vegetables.

Carrot, Dill, White Bean Salad

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This is most likely my favorite dish on the planet… okay ONE of my (many) favorite dishes. The sweet carrots and the creamy beans and the powerful dill finished with the tart lemon juice and shallots are… perfection. I’ve made this salad many many times and I’ve finally figured out a good balance between the oil and lemon juice which makes it an ideal lunch that isn’t too heavy but still packs a punch of energy (to keep me going on my 14 hour school days!!). One note: there are frozen peas in this salad. BIG SURPRISE. Feel free to omit the zucchini and peas, I simply wanted to bulk up the salad a bit. If you want to bulk it up even MORE add 1 cup of chopped kale or spinach at the end. Let me know if you love this as much as I do!

CARROT, DILL, WHITE BEAN SALAD serves 4 as a side:

  • 1 tablespoon olive oil
  • 3 tablespoons lemon juice
  • 1/4 teaspoon sea salt (I adore the pink Himalayan type)
  • 1/3 cup (or one medium) shallot, thinly sliced
  • 2 tablespoons grapeseed oil
  • 1 1/2 cup carrots, thinly sliced/chopped into rounds
  • 1 can organic navy beans (or bean of your choice)
  • 1/4 cup chopped zucchini
  • 1/4 cup frozen (or blanched) peas
  • 2 tablespoons maple syrup
  • 1/4 cup fresh dill
  • optional 1/4 cup sliced almonds

Methond:

Combine the olive oil, lemon juice, sea salt and sliced shallots in a small bowl and set aside. While the shallots are marinating, heat the grapeseed oil in a large skillet over medium heat. Toss in the carrots and stir to ensure they’re covered in the oil. Let the carrots cook in a single layer; keep tossing every 3 minutes until deeply browned (about 12 minutes). Rinse the canned beans and add to the skillet, cook for another 5 minutes.

Place the contents of the skillet in a medium mixing bowl with the zucchini and peas. Drizzle on the maple syrup to the bean mix and add the shallots with the olive oil-lemon mixture. Toss gently. Add the dill and toss again. Let sit for at least ten minutes before serving, tossing once more before serving. Garnish with optional almonds!