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Posts Tagged ‘salad’

Eggless Egg Salad – Recipe

I’ve bought versions of this salad from delis before, and always loved it.  I knew it would be easy to make my own, and this is my result.  The verdict?  This stuff is good.  It’s been a long time since I’ve had real egg salad, but I have to think this is pretty close.  The texture of the tofu really mimics the hardboiled egg white, and the diced avocado (not in any salad ive had, and added at the end) lends a richness like the fatty egg yolk and really takes this salad to the next level.  You can customize this however you’d like – add in some different herbs or veggies (like celery, red onion, even carrot), or leave all the extras out for a very basic salad.

Eggless Egg Salad

Ingredients
1 block extra firm tofu, drained and pressed (I used Westsoy brand)
4 green onions, white and light green parts only, diced
1 roasted red pepper, diced (about 1/4 cup)
2 Tablespoons pickle relish (dill or sweet) or chopped pickle (optional)

1 small avocado, diced

Dressing
1/4 cup Vegenaise
1 Tablespoon dijon mustard
squeeze fresh lemon juice (about 1 teaspoon)
1/8 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/2 teaspoon salt
black pepper to taste

Directions
In a small bowl, combine all the dressing ingredients and mix until blended together.

In a separate larger bowl, crumble, crush, or dice tofu.  Stir in remaining ingredients except avocado, and mix in the dressing until well combined.  Let the salad sit for a couple of hours in the fridge so that all the flavors have a chance to blend together.  Just before serving, stir in the avocado.

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I know it’s very un-Iowan but we just had our first sweetcorn of the summer!  It was absolutely delicious, though, and I’ll be getting some more this weekend.  I served the corn with these Chile Chickpea Burgers – an idea I’ve been kicking around for a while kind of loosely inspired by falafel.  I’ve tried making bean burgers before but they always turned out too bland for my tastes.  I remedied that by adding a can of green chiles and some typical falafel flavors like garlic and lemon.

These chickpea burgers are just a little spicy but you could make them more or less spicy by adjusting the spices or adding hot sauce.  Green chiles are mild so don’t be afraid of using a whole can.  This recipe made 7 patties using a 1/2 cup measuring cup.  It’s kind of an odd number of burgers to have, but they are great as leftovers and we’ve been eating them all week on salads and in wraps, like so:

I served mine with salsa on top but they would be good with guacamole, hummus, or tzatziki too.   I used coconut oil, but you could easily replace with olive or other oil of your choice.

Chile Chickpea Burgers

Ingredients
2 Tablespoons ground flax
2 Tablespoons water
2 cans garbanzo beans, drained and rinsed
1 cup shredded carrots (about 1 large)
1/2 cup old fashioned oats
2 cloves garlic
2 Tablespoons water
1 Tablespoon coconut oil
1 (4oz.) can whole green chiles, drained
3/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper (or more to taste)
2 Tablespoons nutritional yeast
1 Tablespoon fresh lemon juice (juice from 1/2 a lemon)
salt & pepper

Directions
Preheat the oven to 350F.

Make your “flax egg” by combining the ground flax and 2 Tablespoons of water.  Let sit for 5-10 minutes until thickened.

Place all ingredients (including flax egg) in a food processor and blitz away until it’s all combined.  You may have to add a little more water – the mixture should be moist enough to hold together but not too sticky.

Scoop into 1/2 cup mounds on a lightly greased (I used olive oil in my misto) baking sheet.  With your hands or a rubber spatula, form them into burger-sized patties that are about 1/2-3/4 inch thick.  Bake on a lower rack for 25 minutes and then gently flip them over.  If they don’t flip easily, return them to the oven for 5-10 more minutes and try again.  After flipping, bake for about 15 more minutes (will depend on the size, I baked mine for 40 minutes total).  You can tell when they are done because they will get slightly golden brown.

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I roasted most of the asparagus from the Farmers’ Market, but I wanted to use some of it in a cold salad.  Roasting is probably my favorite way to cook fresh asparagus, tossed with a touch of olive oil, salt and pepper, and finished with a squeeze of lemon juice.  I took the same flavors and made the lemon juice and olive oil into a vinaigrette to dress some blanched asparagus and halved cherry tomatoes.  This vinaigrette makes enough to dress about a pound of asparagus plus about half a pint of cherry tomatoes generously.

Lemon Dill Vinaigrette (vegan)

Ingredients
1 Tablespoon fresh squeezed lemon juice
1/2 teaspoon dijon mustard
1/2 teaspoon agave nectar
1/2 teaspoon dried dillweed
1.5 Tablespoons olive or canola oil
salt and pepper to taste

Combine all ingredients except oil in a small bowl and whisk together.  Slowly whisk in oil.  Add salt and pepper to taste.

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I love cold salads in the summertime.  When I worked at The Bakery, we used to make a different type of pasta salad every day and I loved coming up with different combinations of ingredients and flavors.  I saw a recipe for Black Bean Salsa in an old issue of Women’s Health and thought it would be good in a cold pasta dish, and that is how this salad came about.  The Black Bean Salsa recipe had corn, but I skipped it since I added plenty of delicious carbs in the form of whole wheat pasta.  This salad would be really good with quinoa or even couscous instead of pasta, too.  Pasta gets such a bad rap, but it can really be part of a healthy diet if you watch your serving size.  Adding plenty of chopped veggies is a good way to make a smaller serving of pasta more satisfying.

Black Bean Pasta Salad (vegan)

Ingredients
1 can black beans, drained and rinsed
1 can diced tomatoes with green chiles, drained
1 small cucumber, diced
1 red pepper, diced
about 4 green onions, diced
1/2 cup fresh cilantro (or parsley), chopped
1/4 cup black olives, chopped
12 oz. pasta (I used whole wheat)
2 Tablespoons red wine vinegar
1 Tablespoon fresh lime juice
2 Tablespoons olive or canola oil
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon mild chili powder
salt and pepper to taste

Directions
Prepare the pasta according to package directions.  While it is cooking, chop all your other ingredients and throw them into a big bowl, including the dressing ingredients.  When the pasta is done cooking, drain and rinse with cold water to stop the cooking.  Add the pasta to your bowl with all the other ingredients.  Mix it up really well and chill to let all the flavors combine.  Top with avocado, if desired.

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Quinoa is a grain-like seed that is native to the Andean region of South America, and was considered a sacred crop by the Incas. In modern times, it’s often praised for it’s high protein content. Quinoa, unlike other grains, contains all nine essential amino acids, making it a complete protein on it’s own. It’s also rich in fiber, phosphorus, magnesium, and iron. Cooking quinoa is a similar process to cooking rice, but it needs to be soaked first to insure that all of the saponins (a coating that gives off a soap-like flavor) have been loosened.  Packaged quinoa – the kind that comes in box mixes with seasonings, for example, usually has the coating removed prior to packaging.  I get my quinoa in bulk from my co-op so I don’t know for sure and I always soak it just to be safe.  Taste-wise, quinoa has a mild nutty flavor and a texture similar to rice. This salad is a nice alternative to pasta salad and perfect for a light lunch or as a side dish.

Quinoa Salad (vegan)

Ingredients
1 cup uncooked quinoa
1 red bell pepper, seeded and diced
1 large carrot, diced
1 small cucumber, diced
3-4 green onions, white and light green parts only, diced
1/4 cup dried cranberries
1/2 cup black olives, chopped
2 large handfuls spinach (about 2 cups) chopped
1/4 cup balsamic vinegar
splash of lemon or lime juice (about 2 teaspoons)
2 Tablespoons olive oil
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
salt and pepper to taste

Directions
1. Soak the quinoa in a bowl covered with cool water for 15-30 minutes. Drain the quinoa in a wire strainer or fine colander, and rinse well. Place the quinoa in a small pot with 1 1/2 cups water. Bring to a boil, cover and reduce heat. Simmer for 15 minutes, then remove from heat and allow to steam (leave the lid on!) for 5-10 more minutes. Fluff the quinoa with a fork and let cool. At this point I usually get impatient and spread the cooked quinoa on a large plate or baking sheet, so it cools more quickly.
2. Add all the chopped veggies and the remaining ingredients to a medium-sized bowl. Toss them together and let the veggies marinate while the quinoa is cooling.
3. Once the quinoa is mostly cooled (it doesn’t have to be cold), add it to the bowl and mix it all up. At this point you can taste it and adjust your seasonings, but remember that the flavors will intensify as the salad sits. I like to keep the oil down for myself, but you could add more – up to 1/4 cup, if the vinegar is too overpowering for you, or start with less vinegar and adjust to your taste. Refrigerate before serving.

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