Happy Hump Day, Lovely Vegans!
This week has, so far, been beautiful and sunny and most of all…warm!
That means two things immediately: Tennis & Salad.
Weird things to get excited about but hey, I’m a weird girl.
Tennis was taken care of already, two days this Spring already so I’d say we’re off to a really great start. The day was warm and the Hubs and I got in a solid 90 minutes of play time and I even managed to get a bit of extra color despite the mostly overcast day.
With the tennis taken care of it was time to focus on the salad. We all know how much I love a good vegan salad, but this one is a new one even for me.
It’s a hot-cold vegan salad that has broccoli and shelled edamame beans in it, for starters. It’s topped with a spiced cocogurt vegan salad dressing. Sounds good, right?
You have no idea.
Kitchen Tools:
*Cutting board
*Kitchen knife
*Baking mat
*Mixing bowl
*Whisk
Ingredients:
*Leeks
*Celery
*Broccoli
*Shitake mushrooms
*Garlic (bulb with the top cut off)
*Vegan soy sauce
*Cocogurt
*Spicy mustard
*Edamame (shelled)
*Sesame seeds (toasted)
*Harissa paste
Instructions:
*Preheat oven to 200C/400F
*Bring a large pot of water to a boil and add chopped broccoli. Boil for 5 minutes and then drain.
*Rehydrate TVP and season as desired.
*Slice leeks and celery, cut the top off a garlic bulb & slice mushrooms and place on a baking mat along with the broccoli & TVP.
*Season with salt, black pepper, ground ginger & cumin, turmeric and sumac.
*Bake for 15 to 20 minutes or until leeks are slightly caramelized and shitake are crispy but still soft. Garlic will start to brown.
*Add shelled edamame beans to the baking mat for the last 5 minutes of cooking.
*In a mixing bowl, whisk together cocogurt, mustard, Harissa paste and roasted garlic. Mash or dice garlic before adding to mixing bowl. or use a food processor to get this sauce perfect and creamy.
*Add the vegetables to a large mixing bowl and stir until blended. Add 2/3 of the vegan cocogurt dressing to the bowl and stir until combined.
*Plate up the salad and drizzle the remaining vegan dressing on top. Garnish with sesame seeds.
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The Spicy Spatula 
Whatcha think?