It’s time for another vegan salad with all the delicious goodies you know and love, but this time the focus is on the vegan salad dressing.
Want a unique vegan salad? Check out my vegan sushi salad bowl recipe here!
When I first got on the Salad Train, I can admit that I wasn’t very imaginative, not with my ingredients and certainly not with healthy salad dressing options. I started with simple vinagrettes and then creamy dressings made with vegan yogurt, mustard and even Sriracha. But the oil is a real killer.
I know, I know, life isn’t just about calories. But when you’re trying to lose weight, which was my original goal, much of your eating life is about calories and oil comes in at 120 calories per tablespoon which is INSANE. Add in how much you need to use to make a proper vinaigrette and you can see why I started to explore other options.
So when the weather permits and when the supermarket or farmer’s market has them, I pile up on herbs. Dill, parsley, basil, mint, and pretty much whatever else green I can find. Except cilantro, it is not my jam and never has been.
So, let’s do this, shall we?
This is a hot & cold salad, which means you don’t need to cook everything but that also makes it versatile enough to eat during the hottest day of summer or as the autumn chill sets in.
I love a good curry. Who doesn’t? I mean, you get tons of vegetables and rice steeped in delicious and vibrant flavors, sometimes spicy with your favorite vegan meat alternative and it’s just a big bowl of goodness. Unlike soup, I am never opposed to eating a curry in the heart of summer of the depths of winter.
And I recently discovered Aloo Keema, a dish that originated in Pakistan/Northern India that has the simplest of ingredients: mince, potatoes and rice with bread if you choose to double-carb it.
The flavors of the dish really appealed to me so I figured, why not?
As far as vegan curry recipes go, this is a pretty easy one with a manageable list of vegan ingredients.
We have all seen the vegan salad memes and if you’ve been vegan for even a few months, you know how true the meme is.
It’s kind of sad to think that only vegans are privileged enough to enjoy these delicious salads when they are so packed with nutrition, vibrant colors (which is also a clue to nutrition) and tons of raw, high fiber vegetables. But hey, if you need animals in your salad…
Today’s vegan salad recipe is kind of my own creation. In my mind, I love a good backyard barbecue and that probably stems from all the great cookouts spent at my grandmother’s house as a kid. But the reality of charcoal and lighter fluid, the awful smell and burnt food makes it less appealing.
So I decided to veganize and salad-ify the backyard barbecue.
One of the first lessons I learned when I became a vegan and a healthy (ish) eater, was that a salad can be just about anything. I always thought of salad as the pitiful thing you get at restaurants when the choice is soup or salad, you know two quartered tomatoes, iceberg lettuce and a few half-moons of cucumber. That can–and has–turned plenty of people of eating salad.
Have any of you noticed that it’s not as easy to find all the foods you need at one supermarket these days? I used to be able to hit up Kaufland and get most of what I needed, using a delivery service for the rest. But given everything going on in the world, it seems to be hit or miss with lots of things.
At the top of that list I would put lettuce. Romaine lettuce has been gone for months, which leaves very few options because I’m not a fan of bagged lettuce or salad mix. There have just been too many problems over the years so I try to stay away from those. But I LOVE to eat a big, hearty salad for lunch on most days.
So, what am I to do?
Improvise, of course.
This warm couscous salad with graffiti eggplant and zucchini fits the technical definition of a salad, and it was delicious to boot, so here we go!
I came across some beautiful graffiti eggplant and my husband asked me to get some because he loves the stuff. I, on the other hand, have just started to like eggplant and not out of necessity. Here in Romania there’s a dish called vinete, which is basically an eggplant dip. For me, it’s hit or miss but we were recently visiting Sinaia and I actually slathered it on two slices of bread…and ate them both.
Have I mentioned how much I love to experiment with new vegan food products? They can be hit or miss, but when they hit, they hit BIG.
And today I have a quick and healthy vegan recipe that uses vegan tuna from Vantastic Foods that I think you’ll find easy to make and delicious to eat.
It’s another Buddha Bowl recipe, technically but there are plenty of fresh veggies that could easily slide this into the vegan salad category. If you enjoy bowls, consider this vegan sushi bowl! Call it what you want, just call it tasty.
Don’t worry, this is an easy vegan recipe that only requires basic knife skills.
As I’ve mentioned before, I have been working on upping my salad game and so, the trend continues into a new week. I had a dental appointment today which was, let’s just say, less than quick & easy. We went grocery shopping today because tomorrow is my release day for my newest novel, and it was 32 degrees Celsius all day.
So what else is an exhausted, overheated vegan, author and wife to do? Salad.
But I wanted to do something a little bit different from what I usually do, while also making a salad that was substantial enough to satisfy.
Enter, vegan sushi salad bowl. We probably need a better name, don’t we?
Yeah, but this is the name we got and I promise, the dish tastes much better than the title.
There are quite a few components to this vegan salad recipe, but it’s not difficult at all. Honestly, this recipe is all about the prep work. If you’re willing to prep, this is another easy vegan recipe you can add to your repertoire.
It’s still hot and last time I checked, salad was still delicious. And today, we have a completely different salad for you test out, tweak and enjoy.
There isn’t much to say about making vegan salads that I haven’t said already, so let’s keep this post short & yummy, shall we?
Grilled corn and smoked tofu…what?
I know, right?
But hear me out, you get to eat corn, which is delicious, and grilled smoked tofu which is smoky and delicious and the perfect thing to eat after an exhausting strength training workout.
I used a grill pan because I REALLY wanted to get the grill marks on the corn, even though I totally cut it all of the fresh corn cob. What can I say, I’m complicated. The grill pan isn’t completely necessary but I was trying to be more creative so there you have it.
Whenever we’re in the mood to get away for a while without actually hopping a flight somewhere, Sinaia is one of our go-to places. It’s about a sixty-minute drive from our apartment and it has gorgeous scenery if you just want to walk around, visit a castle and be in the outdoors.
Because of the events of 2020 (and beyond), as I like to call the year that wasn’t, it’s been a long time since we’ve done any real traveling, so this was a much needed trip.
The trip started with a visit to Peles Castle. I’ve been there before but there’s always so much to see, plenty of great photo opportunities and on a nice, sunny day, the perfect place to walk around for a bit.
After an hour or two in the sun, you know what it was time for.
I don’t know about where you live, but here in Romania the weather has been a bit…let’s say temperamental. It’s been incredibly hot and humid one day, chilly and rainy the next, and them my personal favorite, the unbearable mix of super hot and incredibly humid.
Yeah, I’ve been finding ways to not let the weather get to me, mostly by ignoring the heat, but also making use of the little desktop fan that I have all to myself. When the weather is really ridiculous, I just switch it up and wait until close to sundown to start working & writing, because I have that luxury.
But what about those days when the weather dips just a little? Well, on those days I take advantage and have something unexpected in this stupidly hot summer. Enter, Cajun vegan sausage casserole.
We can all agree that July is just too damn hot for any type of casserole, except when it isn’t. When that day rolls around, I’m taking full advantage. So…here we go!
When you’re in search of an easy vegan casserole recipe, I find the Cajun or Creole style options are wonderful. And very forgiving. These types of vegan recipes work really well if you want a spicy dish or a milder one, and you can experiment with grains to change it up and prevent mealtime boredom.
I have talked time, and time again about my love of the marvelous Buddha bowl.
I mean, what’s not to like about a bowl of food that contains tons of veggies, a heaping pile of grains and just enough protein to provide a well-balanced vegan meal that nourishes while tasting wickedly delicious?
I can’t think of one thing that’s unappealing about any of that.
So, here is (yet) another vegan buddha bowl recipe for you to enjoy. Or experiment with. Or try to top.
Whatever you prefer. 😉
It doesn’t matter if you’re a new vegan or an old vegan, the Buddha bowl is the perfect way to get you in the kitchen, cooking healthy vegan meals, and taking control of what you put inside your body.