Post by Talia on Nov 18, 2011 12:57:54 GMT -5
So I know salad is like the stereotypical food associated with veganism and vegetarianism so I thought I'd share a few ways I mix up salads so that they're interesting. Add your own suggestions in the comments!
Salad Leaf Options
Romaine Lettuce
Iceberg Lettuce
Kale (if kale is too bitter for you lightly coat it in olive oil and let sit for 30 min before eating)
Arugula
Dandelion Leaves
Sprouts
Salad Toppings
Shredded Root Veggies (like carrots, turnips, rutabagas, or beets)
Nuts (like pine nuts, walnuts, or pecans)
Peppers
Cucumbers
Tomatoes
Raw Yellow Zucchini
Avocado (mashed up into the dressing or in big chunks, avocado is great as it's full of essential fats and increases your iron absorption)
Chunks of fresh bread
Olives
Onions
Vegan "Meat" (I buy President's Choice Meatless Chicken Breast, Pan fry it, and then cut it up into strips and put it in)
and here is my typical salad dressing. You can do it as is, or omit the jam for a normal vinaigrette.
Raspberry Vinaigrette Dressing:
Ingredients:
3 tablespoons olive oil
1/2 tablespoon red wine vinegar
1/4 teaspoon salt
1/4-1/2 teaspoon pepper
1 tablespoon vegan jam (most jam is vegan, just watch out for gelatin and funny sugars)
Prep
Mix the oils together, I usually just do it in a glass or mug. It takes a few minutes to get them to actually mix. Add salt, pepper, and jam then mix again. Super simple.
It's also fun to mix it up and make salad without a lettuce, so here are a few options I do from time to time.
Tomato Salad Version 1
My grandfather makes this one as a staple.
Ingredients
A few big tomatoes, or lots of mini tomatoes
A whole cucumber
A few green onions
Italian dressing (usually a light vinaigrette)
Prep
Cut everything up into chunks the size of one inch or so. Season with dressing!
Tomato Salad Version 2
My dad makes this one sometimes when he just grabs things from his backyard.
Ingredients
An avocado
A few big tomatoes, or lots of mini tomatoes
A yellow zucchini
A cucumber
Raspberry Vinaigrette dressing (recipe above)
Prep
Cut everything up into chunks the size of two inches or so. Season with dressing
Salad Leaf Options
Romaine Lettuce
Iceberg Lettuce
Kale (if kale is too bitter for you lightly coat it in olive oil and let sit for 30 min before eating)
Arugula
Dandelion Leaves
Sprouts
Salad Toppings
Shredded Root Veggies (like carrots, turnips, rutabagas, or beets)
Nuts (like pine nuts, walnuts, or pecans)
Peppers
Cucumbers
Tomatoes
Raw Yellow Zucchini
Avocado (mashed up into the dressing or in big chunks, avocado is great as it's full of essential fats and increases your iron absorption)
Chunks of fresh bread
Olives
Onions
Vegan "Meat" (I buy President's Choice Meatless Chicken Breast, Pan fry it, and then cut it up into strips and put it in)
and here is my typical salad dressing. You can do it as is, or omit the jam for a normal vinaigrette.
Raspberry Vinaigrette Dressing:
Ingredients:
3 tablespoons olive oil
1/2 tablespoon red wine vinegar
1/4 teaspoon salt
1/4-1/2 teaspoon pepper
1 tablespoon vegan jam (most jam is vegan, just watch out for gelatin and funny sugars)
Prep
Mix the oils together, I usually just do it in a glass or mug. It takes a few minutes to get them to actually mix. Add salt, pepper, and jam then mix again. Super simple.
It's also fun to mix it up and make salad without a lettuce, so here are a few options I do from time to time.
Tomato Salad Version 1
My grandfather makes this one as a staple.
Ingredients
A few big tomatoes, or lots of mini tomatoes
A whole cucumber
A few green onions
Italian dressing (usually a light vinaigrette)
Prep
Cut everything up into chunks the size of one inch or so. Season with dressing!
Tomato Salad Version 2
My dad makes this one sometimes when he just grabs things from his backyard.
Ingredients
An avocado
A few big tomatoes, or lots of mini tomatoes
A yellow zucchini
A cucumber
Raspberry Vinaigrette dressing (recipe above)
Prep
Cut everything up into chunks the size of two inches or so. Season with dressing