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. 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. 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. 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. 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.
I get a little lump in my throat when I think about what she went through to find us, and how loving, playful, and sweet she is despite all of those shitty circumstances. 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. 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. Elle se prête parfaitement à un taboulé revisité ou à des salades gourmande et c'est justement ce que je vous propose aujourd'hui. Salade gourmande au quinoa et légumes rôtis Pour 4 personnes Légumes rôtis : 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. 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. Then I got to thinking about how winter produce can be equally vibrant, even if it’s a little more limited. After all, there’s a spectrum of pinks and purples available in the form of beets, red cabbage, and radicchio, not to mention many shades of green: dark leafy greens, brussels sprouts, broccoli, and so on.