Healthy vegan salad recipes and plant-based sides that your gluten-free guests can enjoy!
Vegan Asian Ginger Lettuce Wraps: A blend of fresh veggies, almonds, and zesty ginger plum dressing, wrapped in crisp lettuce. A low-calorie delight.
Vegan Edamame Chickpea Salad with Avocado Lime Dressing: A flavor-packed, nutrient-rich recipe!
So, about today’s recipe. When we were in California last fall, we had lunch at a place in Sausalito called The Trident. I had their Kale & Quinoa Salad minus the cheese and it was amazing. I was craving it when we got back, so I attempted my own version.
Since then I’ve made it several times and it has evolved into one of my favorites. I’ve made it for others as well, and the reviews are always great. So, grab some kale, let’s get started.
I’m back! I’ve missed you. How are you? I hope your new year is off to a good start. If you resolved to start eating healthier this year, then you’re in the right place. Today, I have an especially healthy, nutritious recipe for you. It’s vegan of course, and also gluten-free. The flavor is light and refreshing, but it’s also a hearty, filling dish.
Often I’ll make a big batch of brown rice at the beginning of the week. It makes recipes like this one so quick and easy. Reheat the rice, steam the broccoli, whip up the dressing and toss it all in a bowl. Done. See, this is what drives me nuts. This is such a cheap, quick, easy meal—why can’t I find something like this on the menu at most restaurants? Maybe it’s just where I live—rural midwest America. But that’s about to change.
Soon, we will be moving from Michigan to North Carolina! We are so excited! The Michigan winters are brutal where we live (very close to Lake Michigan). Sometimes it starts snowing in October and doesn’t let up until March, or even April. I’m not a fan of the cold. I hate putting on snow boots and a bulky winter coat every time I leave the house. The gray days are a bummer and the rare sunny ones are deceiving. It might look all bright and cheery, but just step outside and the single digit temps tell a different story. NO THANK YOU!
I used to think kale was only used for garnish. I mean, really, who eats that stuff?! I don’t know about you, but I am not a fan of plain ol’ raw kale. It’s bitter and tough and has a terrible aftertaste. Fortunately, it doesn’t take much to transform this super nutritious leafy green.
A little lemon, a little olive oil, some salt/pepper, and of course, TLC in the form of massage (yes, that’s right—massage) and suddenly kale is not only tolerable, it’s delicious. Especially when you toss in fresh blackberries and toasted coconut-pecan clusters. Now we’re talkin’.
Honestly, you can sneak kale into just about anything. If I have extra kale, I wash it, spin dry it, de-stem it, tear it into bite-sized pieces it and freeze it. Then I can toss a handful in a smoothie. Or toss the whole bag in a pot of soup. It’s great for juicing, too—stem and all.
For those of you who are totally anti-kale, try spinach instead. And if blackberries aren’t readily available, try raspberries, strawberries or blueberries—or all of the above. Dried cherries would be great as well. No pecans on hand? Walnuts will work, too.
These toasted coconut-pecan clusters are amazeballs. In fact, it’s kind of hard not to eat ’em all right off the pan. Sweet, salty, nutty, and perfectly crunchy. More, please. They would make a great hostess gift during the holidays. Fill up a small canning jar, tie on some festive ribbon and you’re good to go.
Oh, and your house will smell heavenly while they are baking.
If you have trouble finding unsweetened coconut flakes, try your local health food store or order online.
What a gorgeous holiday weekend it was here in West Michigan. We had perfect weather. A long bike ride, a BBQ/fireworks bonanza with neighbors, a lazy beach day, dinner with friends, a late night movie, sleeping in—we took full advantage of the long weekend.
The party didn’t end there. Last night we got together with friends for a potluck. We sat on their deck, enjoyed the company, and ate great food. I took a bit of a risk when I decided to make a dish I’d never made before. Fortunately, it was a winner.
I can’t say I’ve always loved curry. For me, it was an acquired taste. Hubs loves it. These days, I’m pretty crazy about it, too. This recipe is an adapted version of one I found in Terry Walters’ cookbook, Clean Food.
Hers called for tempeh, but I wasn’t able to find any tempeh in time, so I opted for sweet potatoes and broccoli instead. The end result was fantastic.
A sweet, crunchy summer salad with avocado and macadamia nut-cherry crumble, topped off with a lemon-dijon dressing. Vegan, gluten-free.
A light, refreshing twist on potato salad with asparagus, red peppers and a spicy jalapeño dressing. Vegan, gluten-free.
An unexpected flavor combination of sugar snap peas, citrus, mint and coconut works beautifully in this light salad. Vegan, gluten-free.
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