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.
When it comes to eating healthy and eating vegan, you don’t have to resign yourself to a life of salad and tomatoes. Though for the record I should state that there is absolutely nothing at all wrong with lettuce or tomatoes. Or cucumber. Or radishes. Scallions. Or sprouts. I love it all and they are a regular part of my diet because…weight loss.
But that doesn’t mean that a girl doesn’t want a little bit of variety for her taste buds. Most days I eat some version of a salad for lunch because they are healthy, packed with vitamins and a great way to satisfy your appetite without going overboard on calories. I’m down plenty of kilos at this point which means my way is working and I’m sticking to it.
The best thing about this salad is that you can use whatever you have handy. I made up this recipe using what was in the fridge and we loved every single bite of it.
I started with my usual salad ingredients: Romaine lettuce, tomatoes, cucumber, scallions. Then I decided to use some of this extra extra large carrot I had on hand and grated some of it, about 100 grams. Throw in half a diced red bell pepper, 100 grams of cannellini beans and you’re almost finished with this easy, healthy vegan salad.
Toss in the cooked quinoa. For this recipe I used organic red lentils because they were pretty and I think added the perfect splash of color to this dish.
Fluff the quinoa and you’re ready to mix the vegetables and grains.
For the creamy dressing on this vegan salad I used veggiegurt, about 80 grams and mixed it with a tablespoon of mustard, a pinch of gochugang (Korean chili past), salt, pepper and garlic powder. Mix it and toss with the veggies & quinoa and you’re good to go!
There is a bit of prep work with rinsing and chopping up all the vegetables but I managed to get it all done in less than 30 minutes. And you’ll love even more than this dish was less than 300 calories per bowl!
Calories aren’t everything. Taste does matter and if you give new foods a chance, often you’ll be pleasantly surprised.