GREEK CHOPPED SALAD WITH CUMIN FRIED CHICKPEAS, TAHINI MINT DRESSING, + VEGAN FETA - Wholehearted Eats. For whatever reason, salads are something I don’t share that often on the site.
Yet in all honestly, they usually go down at least a couple of times a week in our home along with typical Buddha bowls, burrito feasts and dahl nights. With the weather starting to brighten up (a little, but not much in Vancouver), we are definitely craving more of the fresh crunch and crispy veggie vibe and less of those warm cozy winter feels. Last weekend we got the patio all cleaned off, set out fresh pots of pansies, and made good headway on our new herb garden. One of the driving forces behind my desire for a fully stocked herb garden this year was knowing that my friend Lily’s herb and floral themed book, Kale + Caramel Recipes for Body Heart and Table, was coming out on May 2nd. I’m sure many of you are familiar with Lily’s site, Kale and Caramel. Kale + Caramel Recipes for Body Heart and Table is no exception. Serves 4. 3 Tbsp. 1/4 Cup Tahini 1/2 Cup Water 2 Tbsp. Make the Chickpeas. Oil-free Pesto Tomato Chickpea Salad - Vegan Gluten-free.
Leave a Comment Updated on August 9, 2016 Two foods that I don’t get tired of eating during the summer: tomatoes and basil.
Smoky Summer Vegetable Tangle - Golubka Kitchen. This is a simple plate of tangled summer vegetables – tender zucchini noodles and carrot ribbons, gently blistered green beans and shallot-kissed mushrooms, all dressed up in a bright, smoky sauce.
We’ve been eating it this week, first as a salad on its own, then as a side dish, and the leftovers made their way on top of hearty sourdough toast – all equally delicious and so fresh. There’s a few things to be said about the bright orange sauce that completes this summery veggie tangle. The color comes from Spanish smoked paprika, which is one of my most reached for items on the spice rack. The spice, which comes from hot peppers that have been smoked dry and then ground, can add just the right amount of deep, savory flavor to so many dishes. It yields a warming, complex flavor, but isn’t as hot as pepper flakes or cayenne, so I use it pretty generously.
Southwest Sweet Potato Black Bean Dip. This delicious sweet potato black bean dip is loaded with flavor and perfect served with tortilla chips, as a side or as a topping for salads and tacos.
Recipe from Minimalist Baker’s Everyday Cooking. I know I’ve mentioned it before, but my friend Dana of Minimalist Baker has a new cookbook out — Minimalist Baker’s Everyday Cooking: 101 Entirely Plant-Based, Mostly Gluten-Free, Easy and Delicious Recipes. Sesame Roasted Turnip Salad with Quinoa. Continuing on with the theme of making dinner and having lunch ready for the next day, this turnip salad uses one of my favorite ways to eat this root vegetable: roasted.
This particular salad is using the same turnips from this barley bowl. The turnips are roasted with sesame seeds, soy sauce, and honey which makes them just a little sweet which is great when paired with the earthiness of the quinoa/turnips. If you can find them, Hakurei turnips are perfect for this turnip salad. Sesame Roasted Turnip Salad with Quinoa 1 large turnip 1 clove garlic, minced 1 tablespoon olive oil 2 teaspoons sesame seeds 2 teaspoons honey ¼ teaspoon sea salt 1 tablespoon soy sauce 2 tablespoons minced cilantro 4 to 5 handfuls lettuce 1 cup cooked quinoa 1/4 cup scallions, diced 2 teaspoons sesame seeds 2 tablespoons rice vinegar 1 teaspoon toasted sesame oil Preheat oven to 375˚ F.
Apple Pecan Arugula Salad. Can I talk to you about salad, and also, life?
First, salad. No one should be forced to have a conversation on an empty stomach. Moroccan-ish sweet potato sunshine salad. Pin it!
Pin it! I follow a lot of the fluffy and typical cute animal Twitter/Facebook accounts. I love stuff like this. I also get in a good half cry about every other day when I see a photo or video of an animal being reunited with a sibling or its favourite human, or stories of an abandoned/mistreated animal finally finding peaceful refuge. Frequent contact with any number of species helps you understand some of the more important tenets of humanity, I think. When we adopted our little gal Cleo through a local rescue organization, we were able to do some digging into her past through some Facebook posts and timeline updates.
Greek Chickpea Lettuce Wraps - Connoisseurus Veg. Salade d'orge et de lentilles aux légumes croquants. Grilled Corn & Zucchini Salad. Last week I showed you my favorite method for grilling corn.
This week? Let’s throw in some zucchini and a tangy sun-dried tomato dressing and call it a salad, shall we? This recipe is for all of my grilled vegetable lovers out there. Thai Salad with Chickpea Carrot Peanut Crumble & Garlic Soy Dressing. Thai Salad with Chickpea Carrot Crumble & Garlic Sesame Soy Sauce Dressing.
Crunchy Summer Salad with Ginger Chickpea Carrot crumble and garlicky dressing. Use lentils for variation. Add roasted peanut or other nuts. Vegan Gluten-free Recipe. Pin this post. Salade gourmande au quinoa - 100 % Végétal. Si vous êtes du genre à regarder un paquet de quinoa de manière suspecte ou que vous n'avez réussi à obtenir qu'une vague bouillie insipide en essayant de le cuisiner, cette recette est pour vous.
Si vous faites partie du fan-club du quinoa aussi ! Cette petite graine, qui n'est pas une céréale, mais se cuisine tout comme, est réputée pour ses propriétés nutritionnelles mais a tendance à être boudée par les novices pour son goût. Pourtant lorsqu'elle est bien cuisinée, sa saveur de noisette et son petit croquant sous la dent font merveille. Personnellement je ne la mange jamais "nature" mais toujours cuisinée avec des légumes, herbes, ou encore fruits secs et graines. Salade de Noël, poireau et grenade. Sweet Potato Bulgur Citrus Salad. I was flipping through some old photos the other day, and I caught a glimpse of some of the summery lunch bowls that had made it onto my Instagram feed. One of them was a colorful tabbouleh dish–full of juicy tomatoes and fresh green herbs–and it made me wistful for summer’s bounty of brightly colored produce.