Wednesday, September 29, 2010

I just cannot get enough salad!

Finally, having just about wrapped up testing for Hearty Vegan Meals for Monster Appetites: Lip-Smacking, Belly-Filling, Home-Style Recipes Guaranteed to Keep Everyone-Even the Meat Eaters-Fantastically Full, I simply cannot get enough green salad!  Kale, mixed baby greens, spinach, cabbage, romaine, even body has never appreciated leafy greens as much as it does right now. 

Thankfully, I have a big fat handful of great recipes from Celine and my latest effort, The Complete Guide to Vegan Food Substitutions: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite, to help me on my rabbit inspired new love for a big bowl of crunchy goodness.

If the unseasonably warm Southern California weather (it was 104 degrees on Sunday and 112 degrees on Monday at my house) has you ready to throw your pots and pans out the window and opt for a cool, easy to toss together no-cook salad like it does me, well, try on one of these for size:

Curry Tofu Arugula Salad

From The Complete Guide to Vegan Food Substitutions:
Curry Tofu and Arugula Salad

*Quick and Easy
*Wheat Free
*Gluten Free
The more natural colors on your plate, the healthier the meal! This salad a riot of peppery green arugula, sweet red peppers, and yellow curry dressing. You’re welcome to enjoy it on its own, but why not try scoop it onto a crostini, or stuff it into a wrap or pita? If you are not a fan of arugula, feel free to substitute baby spinach.

1 pound (454 g) extra-firm tofu, drained and pressed, pan-fried if desired
3 ounces (84 g) stemmed arugula
1/4 cup (40 g) raisins
1/4 cup (30 g) pine nuts
1/4 cup (46 g) diced roasted red peppers
Half a medium red onion, finely diced
1 cup (224 g) vegan mayonnaise, store-bought or homemade
2 tablespoons (30 ml) apple cider vinegar
1 tablespoon (6 g) curry powder to taste
Salt and pepper to taste

Chop tofu into small cubes. Add to a large mixing bowl.
Add arugula, raisins, pine nuts, red peppers, and onion.
In a small bowl, whisk together mayo, vinegar, curry powder, salt, and pepper.
Add dressing to salad and toss to coat.

Yield: 4 main-dish or 8 side-dish servings

No-Fat Balsamic Mustard Dressing
*Quick and Easy
*Nut Free
*Corn Free
*Low Fat

Wait! No oil? That's right. A super kicky dressing without an ounce of fat! Enjoy over dark leafy greens or warmed with steamed kale.

1/2 cup (120 g) Dijon mustard
1/2 cup (120 ml) balsamic vinegar
2 tablespoons (30 ml) agave nectar
1 tablespoon (8 g) garlic powder
1 tablespoon (8 g) onion powder
1/4 teaspoon salt
Black pepper to taste

Combine all ingredients in an airtight container, cover with lid, and shake to mix. Store in the fridge until ready to use.

Yield: Just over 1 cup (270 ml)

waldorf wrap
Shown here in a wrap and in a bowl…I like it both ways!

From Hearty Vegan:

Chopped Waldorf Wraps

For the dressing:
1 cup (224 g) vegan mayonnaise, store bought or homemade
1/2 cup (120 g) nondairy sour cream, store bought or homemade
1/2 cup (120 ml) orange juice
1 tablespoon (9 g) poppyseeds
salt and pepper to taste

For the salad:
3 hearts (12 ounces, 340 g) romaine lettuce, chopped
2 medium granny smith apples, cored and chopped into small cubes
3 stalks celery, chopped
1 cup (160 g) diced red onion
1 cup (109 g) pecan pieces
1 cup (160 g) raisins

For the wraps:
6 large burrito size tortillas (Find the largest, freshest, most pliable tortillas you can find, they work best for wraps)
6 pieces of parchment cut to squares just larger than the tortillas

To make the dressing whisk together all ingredients in a medium bowl.
Set aside.
To make the salad, toss all ingredients together in a large mixing bowl, add prepared dressing and toss to coat.
Refrigerate until ready to use.
To make the wraps lay one piece of parchment on a flat surface.
Place a tortilla in the center of the parchment.
Place 2 to 3 cups (340 g to 510 g), depending on the size of your tortilla, of prepared salad in the tortilla, spread out across the half of the tortilla closest to you. It will seem like a lot, but that’s the magic of making a tight deli style wrap.
Using the parchment to help keep the tortilla from tearing, begin to roll it up like a burrito, folding in the edges halfway through.
Roll as tightly as possible.
Tape the parchement to keep it closed tightly.
Use a sharp knife to cut the wrap in half on the bias.

Yield: 6 wraps or a large bowl of salad, about 15 cups (2550 g)

Add it! Cubed tofu and cubed avocado make a wonderful addition to this salad.

From The Best Veggie Burgers on the Planet:
Creamy Balsamic Dressing

This dressing is my answer to a creamy garlic dressing that is served at one of my favorite Italian restaurants. Unfortunately for me, that dressing contains beef consommé and, therefore, is not vegan.

12 ounces (340 g) extra-firmed tofu, drained but not pressed
1/2 cup (120 ml) olive oil
1/4 cup (60 ml) balsamic vinegar
1 tablespoon (8 g) garlic powder
1 tablespoon (8 g) onion powder
Salt and pepper

Place all the ingredients in a blender and process until smooth.
Keep refrigerated in an airtight container until ready to use. Lasts about 1 week.

Yield: 1 1/2 cups (375 g)


celine said...

love the new look!

VeggieAmanda said...

Thank you for the recipes! Thanks for also listing if they are GF. :-)That is so helpful! Do you know why the No-Fat Balsamic Mustard Dressing the Creamy Balsamic Dressing aren't GF? They seem like they would be.

affectioknit said...

YUM! they look delicious!

whitney blane said...

that looks so delicious! Now i have to decide between this and an egg tahini salad recipe i found for hard to choose!!

Artsdeco said...
This comment has been removed by a blog administrator.
Joni Marie Newman said...

hey veggieamanda...we (Celine and I) are careful when labeling things as gluten free when using vinegars as sometimes they can contain trace amounts of gluten

Monique a.k.a. Mo said...

That waldorf salad looks amazing!

Amandah said...

I've never wanted a salad so badly! Well done! I'll be making this soon:):)

Carin said...

Hi Joni: These salads look great. I need to try them. I'm new to veganism. I purchased your 500 recipes book on I'm enjoying cooking my way through. I REALLY want your new book about substitutions but they say the title isn't released as yet. When is your new cookbook being released on Amazon?
Ontario, Canada

Heidi ( said...

Hi there!
I LOVE these recipes. Trying to reduce our dairy consumption - the vegan dishes look tasty! Thanks for this!

Joni Marie Newman said...

Carin...Vegan Subs should be out in late November :)

kickpleat said...

I just made these wraps for dinner tonight and they were amazing!! A few variations but they will be made again and again. Thanks for a great meal.

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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni