Tag Archives: salad

Kale Salad with a Tamarind Dressing and Fried Garlic (vegan, gluten-free)

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 Someone asked me the other day if I ate kale. 

Erm, yeah. Once a day, at this point. I know everyone loves kale, and kale salad in particular is pedestrian at this point, but I don’t care – this is a combination of some of my favorite flavors and I think you need it. 

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Simple Sage Beans with Beet Salad (vegan & gluten-free)

 vegan, gluten-free, + a raw beet salad

chelrabbit Beans & BeetsThis is a simple dish, but utterly comforting and satisfying — what beans accomplish best. 

The mild cranberry beans I’ve called for are great at soaking up sage and garlic flavors – any mild bean would work well here (e.g., Great Northern, Cannellini). After cooking, they are dressed in lots of your best olive oil and seasoned with sea salt and pepper. A simple salad of julienned beets dressed in olive oil and lemon accent the beans with an earthy, tangy crunch. It’s a lovely fall meal and one of those meals that after you’ve made it once, you’ll make a million versions of it for easy dinners and take-to-work lunches. Pick your favorite herb, your favorite beans, your favorite crunchy vegetable and dress with olive oil and lemon, salt and pepper, and you’ve a delicious, fulfilling meal.

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Quinoa, Tempeh, and Avocado Bowl (vegan, gluten-free)

Vegan, gluten-free

Quinoa Tempeh Avocado Bowls recipe When people talk about bowls (vegetable + grain + protein + sauce), this is the ultimate. This is a meal packed with a vegan’s favorite foods (or at least some of mine): nutty tempeh, honey-noted red quinoa, sweet sautĂ©ed red onions, and crisp greens are mixed with a tangy mustard and lime juice dressing and topped with creamy avocado. 

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Two Mediterranean Chopped Salads (vegan, gluten-free, raw)

 vegan, gluten-free, raw

salata baladi

I grew up eating salad for every dinner when I was a kid, and so I thought I knew all there was to know about salad… but this is not an American green chopped salad. Lettuce is not at all an essential part of most salads in the world (even in the U.S., iceberg lettuce often serves as a vehicle for ranch dressing, rather than fresh veg).

Simple chopped salad – finely diced tomatoes, cucumbers, and onions – is something you will find throughout the Middle East. It’s served with almost every meal, including breakfast. It’s bright and refreshing, and actually totally customizable (no matter what anyone tells you): use whatever you have on hand that’s fresh.

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Nectarine Salad with Preserved Lemon Dressing (vegan, gluten-free, raw)

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Summer in Oakland comes in September – it’s the warmest month of the year. Don’t tell that to my collie pup Harriet, who thinks the breezy cool weather we’ve been enjoying for the past few days is here to stay. Poor kid is covered in fluff. 

It’s always hard to let go of summer, but here you coast through until the winter rains come in November. I feel like Harriet – I love the transition: the freshness of fall, the bright clean smell, the colors changing. It seems like it is its own new year beginning.

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