Category Archives: salad

Georgia Peach-y Slaw

IMG_5937 _Snapseed

Dude, why are you buying peaches from South Carolina?– is what I should have said to the man buying peaches clearly marked as being from South Carolina at the farmer’s market.  Because right beside the South Carolina peaches were Georgia peaches. Hey guy, don’t cha know peaches are Georgia’s jam! Not like jelly jam but like that’s my jam JAM!

IMG_5842 _Snapseed

But I didn’t say anything. Maybe I should have. The only thing I did was buy a lot of peaches of Georgia origin.

This quick, one bowl, sweet and tangy peach slaw was a result of my passive aggressive peach buying. It works great as a stand alone side dish or atop bbq jackfruit in a sandwich.

Peachy Slaw

Ingredients

  • 1/8 cup of apple cider vinegar
  • 1 tbs of olive oil
  • 1 1/2 tbs of maple syrup
  • salt and pepper to taste
  • 16 oz bag of pre chopped cole slaw mix (don’t judge)
  • 4 medium peaches, chopped
  • 1 cup of cooked corn
  • 1/3 cup of chopped cilantro (or more…I just threw some in because we had some in the fridge)

Directions

  1. In a big bowl mix/whisk the apple cider vinegar, olive oil, maple syrup, salt and pepper.
  2. Throw in the cole slaw mix, chopped peaches, corn and cilantro.
  3. Give it a good stir. I find folding it works best.
  4. Taste it. Add more salt and pepper as needed.

This makes quite a bit, way more than Neal and I could eat. It can be eaten immediately if desired or stored in the fridge, though I think it is best to eat this within a day for that crispy slaw crunch.

IMG_5979 _Snapseed

Salt ‘n’ peppa’s here!

Sometimes, fruits and vegetables just need a little salt and pepper to bring out their natural goodness.  For this “dish”, I mixed up a bunch of halved grape tomatoes with diced avocados and then sprinkled it with some flavored salt and pepper.

The flavored salt I used (a gift from Neal’s sis) is a mix of salt, parsley, rosemary, sage, garlic, thyme and Arbol chili. Flavored salt isn’t the only way to give this simple salad pizzazz.  Jennie at She’s Vegging Out mixes in olive oil, lemon juice and cilantro.

Either way, it doesn’t take much to make these fruits and veggies sexy-good! Aww yeah…”p-push it real good!”  (if you’re a child of the 80’s, you know what I’m talkin’ about!).
IMG_4315 _Snapseed

Raw-vocado salad

Peachy-pineapple pico de gallo + avocado = get in mah belly.

For the pico de gallo (approximations, because I hate cleaning measuring spoons):

  • two roma tomatoes deseeded
  • two peaches
  • 3 pineapple rings
  • 2-3 stalks of celery
  • small red onion
  • handful of cilantro
  • 1 jalapeno
  • at least 2-3 tbs of lime juice (probably a bit more)
  • salt to taste

I chopped up all the produce, threw in the lime juice and salt and stirred it all up.

I then put two avocado halves in a bowl, threw some chopped lettuce on it and piled on the pico de gallo making sure to dribble its yummy juices over everything.

There was plenty of pico de gallo left over. Some ways to use the leftover pico de gallo for other good eats might be to scoop it up with tortilla chips, eat another raw-vocado salad, mix it with black beans and eat it that way or use it as a taco topping.

Teleportation Salad

Tropical Vacation Withdrawal

 My first mini-comic! Pencils by me. Inking by N.

This is a dish I threw together in an attempt to take me back to my tropical vacation in the Keys…at least in my mouth.

I cooked 1 cup of quinoa (1/2 white, 1/2 red) and let it cool. Then I threw in some chunks of papaya, mango, avocado and some leftover “ham”, and a handful of chopped cilantro. In a separate bowl I whisked together the dressing: macadamia oil infused with chili, key-lime juice, salt and pepper (I can’t remember the measurements because I just poured and pinched and dashed without really thinking).

Then I mixed the dressing with the quinoa and let it sit in the fridge for at least an hour before we ate it. To fully recreate the experience, I thought about locating a sandbox and eating this in my swimsuit like a crazy lady. But I didn’t. Never say never though is my motto!

Eggless-cellent salad

I am a diehard fan of all dishes creamy and salady, two things that can be a vegan challenge. Inspired by this recipe from Nava Atlas, I whipped up this tasty eggless “egg” salad and I’ve been nomming on it for the past day. The ingredients are approximations, so adjust the seasonings as your mouth sees fit.

Eggless salad sprinkled with paprika atop a bed of mixed greens and sunflower sprouts.

In a food processor, I blended one 14 oz can of rinsed and drained chickpeas, 1 scant tbs of vegenaise, 1 tbs of nooch (nutritional yeast), 1 1/2 tbs of lemon juice, 2 tbs of sweet relish, 1 tsp of dijon mustard, a dash of turmeric, about 1/2-1 tsp of black salt (Kala Namak) and black pepper to taste.

I transferred the mixture to a mixing bowl and added 1 chopped stalk of green onions and

one package of extra firm silken tofu drained and diced. I slowly folded the onions and tofu into the “eggy” mixture because I didn’t want the tofu to break up too much.

This is what the final product looked like. The chickpeas are the “yolk” and the silken tofu bits are the “boiled egg whites”.

This is an eggless-cellent version of the omni egg salad. The texture and taste is spot on. The “eggy” taste comes from the  black salt which is not actually black in color  (it is pinkish) and adds a sulfury taste to dishes.  I used about 1/2-1 tsp of black salt in this, adding small bits at a time and tasting it as I went b/c this stuff is strong. Thanks to abracapocus, I was able to find black salt for a whopping 99 cents at Taj Mahal Imports.

Eggless salad sandwich mixed with sunflower sprouts with a side of chips and homemade peach pico de gallo.

I loved egg salad pregan and this definitely satisfies that taste for me. I’ve had it atop greens and in a sammich and I still have some left over for another sandwich or salad. N hates creamy-salady stuff, so this one’s all for me!

Are there any dishes/foods that you love that your partner (friend, roommate, sister, brother, etc..) hates (and hence you get to hoard it all to yourself)?

Know of any other ingredients, like black salt, that magically transform a dish?

Jennifer’s salad is now mine!

Once upon a time, there was a restaurant called Veggieland that was conveniently located near my favorite comic book store. A trip to Veggieland always meant delicious vegan eats and good comics. I use the past tense because Veggieland is now closed :(. I miss their Jennifer salad dearly. In the meantime, here is my home version.

I used my rice maker to simultaneously cook up some brown rice and steam some sliced sweet potatoes and broccoli (look at me being all multi-tasky). While that was doing its thing, I prepped the veggies.

When the rice was done, I put a layer of it on a bed of spinach.

Over that I put the chopped romaine.

Next, I piled on all the veggies: cucumbers, tomatoes, the steamed sweet potatoes and broccoli, and avocado. I also put a mound of browned tempeh bacon on top just like Veggieland used to do (*sniff sniff*, cue the violins) and sprinkled freshly cracked black pepper all over.

I don’t normally go bonkers over salad, but this one had me doing a happy dance around the kitchen.

In the spirit of recreating our old Veggieland outings, N has created a very accurate comic of me doing my happy dance. Note my snazzy Herbivore t-shirt that says “Bacon had a mom” and how I karate kicked that avocado right in half.

PS. I had mine with Annie’s French dressing because that was what I had in the fridge and I was too lazy to make a dressing from scratch.

PPS. Dear Veggieland, please reopen. We miss you so.

Chick-peace salad

I used to love, love, love (!) tuna salad pre-vegan days.  Luckily somebody discovered that mashed chickpeas, seaweed and some other stuff gives the same taste without the murder and mercury. There are a ton of recipes for chickpea salads out there in the internets. Here’s what I did with what I had in my fridge and pantry.

I used a fork to roughly mash/flake a can of drained chickpeas (15 oz?). (Note to self, try making chickpeas this way next time)

I threw in about 2 stalks of chopped celery, 2 stems of chopped green onions, 1-2 tbsp of freshly minced dill, 1-2 tbsp of vegan mayo, 1 tsp of dijon mustard, 1 1/2 tsp of lemon juice,

and 1 heaping tbsp of nori roll flakes.  To “make” nori roll flakes,  I took about 2 sheets of seaweed, ripped them up and put them in the magic bullet…voila…seaweed flakes.

I stirred it all up and added salt and pepper to taste.  I started to eat it straight out of the bowl because it was so nom, but since it was 8pm and I hadn’t eaten dinner I thought “better do up something a little more substantial like a sammich”.

Alas, there was no bread in the house (sad face).  So instead, I spread some out on some nori rolls and had little salad rolls using up some leftover veggies in the fridge (happy face).

I used cucumbers, carrots, sprouts and avocados in my rolls.  (For more creative ideas for salad rolls, check out Turning Veganese’s salad rolls, yum!).

I made about 3 large salad rolls with my chickpea salad and I had enough leftover for a small afternoon snack the next day!

I’ve made this salad numerous times, and each time has been slightly different depending on what I had on hand.  The key to this salad for me is the seaweed and the dill…without that, it doesn’t quite have that “tuna salad” taste.  If I don’t have fresh dill, I sometimes use the pickle relish.

N never liked tuna salad pre-vegan days (b/c of the mayo), so this one’s all for me…holla!