This salad is inspired by a recent trip to the farmers’ market where I picked out some fresh, local beets (my #1) and arugula. I did not have a recipe in mind for these ingredients, but after some pondering and a quick peek in the fridge and pantry, it came to me. I had some…
Category: Salads
Strawberry Quinoa Tabbouleh (adapted from Sprouted Kitchen)
How do you get inspired in the kitchen? Is it farmers’ markets? Cooking shows? Maybe it’s recreating restaurant favourites? I have friends who do a delicious job of recreating their favourite steakhouse dinner, complete with tempura green beans (sadly no longer available on the menu [what were they thinking?!]). A main source of inspiration for…
Tempeh Shawarma Salad
Confession: one of my favourite takeout meals is shawarma. So many veggies, tangy pink pickles (seriously, what are those?!), all dripping with the garlicky-est tahini sauce. What more do you need? I decided to try a healthified vegan version that I could feel great about including regularly. Feel free to eat this recipe as a…
Moroccan Couscous with Crispy Chickpeas and Spiced Yogurt
Make healthy eating work with a busy schedule by choosing quick-cooking ingredients. Like whole grain couscous that’s ready to go in 5 minutes! 🕐 To make this dish in even less time, skip the crispy chickpeas and go for plain right out of the can. Ingredients: 1 cup whole wheat couscous (uncooked) 1-19oz can chickpeas,…
Purple Cauliflower Tabbouleh
🦄Purple cauliflower tabbouleh💜 Super bright and fresh-tasting…perfect for summer! ☀️🌷🌱🍋 Ingredients: 1 small head cauliflower (I used a purple one!), cut into smaller pieces and processed into “rice” 2 large tomatoes, chopped 1 cucumber, seeded and chopped 1 green pepper, chopped 1 small bunch parsley (or 1/2 large bunch), chopped 1 handful fresh mint, chopped 1…
Roasted Vegetable Salad with Crispy Lentils and Yogurt Pesto
I’ve made roasted chickpeas many times….and today I decided to experiment with roasted lentils! Success! Such a great crispy salad topper! Ingredients: 2 large handfuls baby spinach Feta, to serve Sprinkle of hemp hearts For the roasted veggies: 2 sweet potatoes (I used purple ones!), scrubbed clean and cut into wedges 1 head cauliflower (I…
Veggie Lover’s Bowl
The veggie lovers bowl! This ☝🏼 sums up a perfect meal for me. Loads of veggies (including my fave, beets! Oh and my other fave, asparagus!), red quinoa and chickpeas, topped off with a delicious creamy parsley-dill sauce. And of course, avocado! Who am I kidding, I love alllllll the veggies. 💕 This parsley-dill green…
Thai Pineapple-Cabbage Slaw with Almond Dressing
Summer salad swap! Spice up your next summer potluck or BBQ with this Thai pineapple-cabbage slaw with almond dressing! Ingredients: For the slaw: 5 cups cabbage (I used green and purple), thinly sliced 3 bell peppers, any colour, thinly sliced 2 medium carrots, shredded 1.5 cups thinly sliced pineapple 1/2 cup thinly sliced red onion…
*Almost* Vegan Cobb Salad
*Almost* vegan Cobb salad!!!! ⭐️ing super yum tempeh bacon and cashew-chive ranch! Yes pleeeease 🙋🏼 Use the recipes below for tempeh bacon and cashew-chive ranch in whatever dish you’d like! Or use in a Cobb salad like this one with chopped tomatoes, cucumber, lettuce, avocado, corn, green onions, chickpeas and hard-boiled eggs! So, so satisfying…