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. I was gifted a copy a few weeks ago while I was in Portland visiting and I’m in love with it. Since being home I’ve thumbed through the pages of the book multiple times and it’s ah-MA-zing. Seriously, Dana is a genius in the kitchen (and behind the camera) and the cookbook is filled with delicious, plant-based (vegan) recipes and most of them are gluten-free as well. If you’ve been reading EBF for any amount of time you know that I’m a sweet potato lover… especially when they’re roasted to perfection.
But as with any dip, the true star of the show is the sauce. So there you have it! 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. 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. This salad is an adaptation of one I’ve been making recently for friends when hosting. It’s so simple in nature you likely already have most of the ingredients on hand right now (the best kind of recipe, in my opinion). 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. 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. It’s simple to make – just grill veggies and blend dressing (literally) – and requires just 30 minutes start to finish. Roasted chickpeas are an optional add-in for extra protein and fiber to take this from side dish to entrée with virtually no extra time and little effort. That dressing, though. 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. I was craving a crunchy salad the other day that was filling with something like chickpea or lentil balls, but wanted it to be simpler. Cooked chickpeas, ginger, carrots and peanuts are pulsed to form a coarse mixture. More Salads from the blog Prep the chickpea carrot peanut crumble. Toss in as you like and serve immediately. Salade gourmande au quinoa - 100 % Végétal. Salade de Noël, poireau et grenade. Si comme moi vous n’envisagez pas un repas, y compris de Noël, sans une portion de salade, aussi petite soit-elle, j’ai ce qu’il vous faut.
Certes, le poireau n’est pas très glamour et en Suisse, c’est même un produit de luxe car son prix y est exorbitant. Mais après avoir goûté dans mon restaurant préféré une formidable macédoine de poireaux et raisins secs, l’idée a commencé à prendre forme. J’ai troqué les raisins secs pour de la grenade, pour une touche de rouge et plus de vitamines – c’est Noël, après tout – et ajouté du zeste de citron, qui change tout. La vinaigrette est délicieuse et peut être utilisée pour toutes vos salades.
Elle est terriblement veloutée grâce à l’addition… d’une bonne mesure de haricots blancs ! Une petite note – importante – avant de finir. Le poireau, comme ses cousins du genre Allium (ail, oignon, échalote, cébette, ciboulette…) est très riche en molécules soufrées et en anti-oxydants. Pour 6 personnes Prélever le zeste du citron, puis le presser.