Tag: Salad

Warm Summer Salad

I am vegan, and I choose compassion. Which to me not only means not only choosing to substain from animal-based or animal-derived products, but also translates into a number of healthy and delicious meals – lots of fresh fruits, interesting vegetable combinations, legumes and thousands of interesting spice variations. Oh, and I’ve just recently started learning a bit about spices and their combination – my God, there’s so much unexplored!

…and yet despite the fact that we all might find an avocado, a slice of bread and a few tomatoes no one really knows how to “treat” me as a guest. So instead, I usually invite people to our apartment so that I could prepare something nice and (un)expected for them. Here we go: a simple, delicious 15 minute meal – salad!

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Ingredients:

- Salad mix

- Fresh, ripe mango

- Avocado

- Firm tofu

- Zucchini

- Bell pepper

- Almonds

- Sunflower seeds

Sauce:

- Coconut milk (200ml)

- Soy sauce (2-3 tbsp)

- 1 garlic clove

- 1 tbsp brown sugar

- A scoop of peanut butter

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Preparation:

First, prep the sauce: in a tall dish blend together all sauce ingredients and set them aside. In a new, clean pan fry sunflower seeds along with almonds until you start smelling warm, nutty flavor. Once done, set aside.

On a big, pretty dish start plating the salad, sliced mango and avocado. Set aside.

In a big frying pan (best = wok), cook big slices of zucchini and sliced bell pepper. If you like a bit spicier meals like I do, once cooked, add a bit of sriracha sauce and cook for 1 more minute and add directly to the plate.

Cut tofu in small cubes, fry on a bit of oil until it’s golden brown. Once cooked, pour the sauce on top and let it summer for 1-2 minutes. Plate tofu cubes on top and add 2-3 spoons of the sauce. Garnish with sunflower seeds and almonds.

Enjoy!

Thai-Inspired Salad With Peanut Butter Sauce

salad with peanut butterSince about 5 years ago I have decided that February is a perfect month to challenge myself: compared to the other months, February is much shorter so this fact alone gives me quite a boost of motivation :) Since this realization I’ve had a month of veganism (which turned into my lifestyle), a month of intensive sports, a month without added sugar and this year I decided to try a “raw month”. Constantly looking for “raw inspiration” online I created my own salad which is

- Sexy

- Super easy to make

- Fulfilling

- Very delicious

- Sweet, savory and rich

So why not give it a try? You’ll need just a few simple (and affordable) ingredients and will nourish your body with delicious, vitamin-rich items. Let’s get started!

You will need

- Fresh spinach

- Red bell pepper

- Ripe avocado

- Sweet, ripe mango

- 1 small carrot

- A spoonful of pistachios

For the sauce

- 1 spoon of peanut butter

- 1/2 can of semi-fat coconut milk

- 2 spoons of soy sauce

- 1 garlic clove

Preparation

On a nice, big plate put the spinach “coat”. Grate the carrot, serve it on top of the spinach layer. Chop the bell pepper and mango in long stripes, add avocado cut in full-length and put it on the spinach “coating”. Mix all sauce ingredients using your blender and drizzle on top. Crush pistachio nuts and generously add on the very top. Garnish with lime.

* If you want to “tune up” your meal, I advice you to fry some firm tofu and pour the peanut sauce straight in the pan, it’ll become a bit thicker. For the richer version of the meal you can also use glass noodles underneath – instead of a raw salad it’ll rather make a full salad-meal. Super delicious with the hot tofu on top!

Chopped Salad

After having had a long and tiring working week, I usually enjoy light lunches and dinners throughout the weekend or, to be precise, I try to cleanse my tummy from all the sandwiches and fast-foods I bought during the week. The most needed ingredients are fresh, juicy vegetables (try visiting Bazar Vest!) – and in 5 minutes you can enjoy fulfilling chopped salad. Voila!  

Ingredients:

- Smoked tofu OR smoked tempeh

- Cheddar cheese (I used vegan gourmet shreds)

- Fresh, ripe avocado

- Red, fresh paprika

- One small tomato

- Iceberg salad

- A handful of walnuts

- Fresh parsley

- Sugar

- Vinaigrette / Balsamico sauce

- Parsley (optional)

Preparation:

Cut tofu or tempeh in equal slices, fry for a minute or two until crispy. Chop Iceberg salad together with parsley in big pieces along with paprika and tomato and place it on a plate. Add fried tofu/tempeh on top. Then prepare walnuts: melt a bit of vegan butter on a pan, pour 1-2 teaspoons of sugar and let the butter caramelize. Pour walnuts in a pan and stir-fry in a caramel for about 1-2 minutes. Once they start getting a bit crispy, place them on a plate when cooked. Sprinkle the salad with grated Cheddar cheese and pour a little bit of vinaigrette on top. Lastly, add avocado and serve! I prefer to eat the salad with raw seed crackers. Enjoy!