salad

Potluck Veggie Pasta Salad

Ingredients:
12 oz tri-color rotini
2⁄3 cup balsamic vinegar
1/3 cup olive oil
1⁄2 teaspoon pepper
4 teaspoons garlic powder
4 teaspoons dry basil
4 teaspoons parmesan cheese
3 carrots, thinly sliced
2 red peppers, chopped fine
1 yellow onion, chopped fine
2 stalks celery, thinly sliced
2 cups frozen corn (thawed)

Directions:
Cook pasta and then run under cold water to stop the cooking process.
Whisk together next 6 ingredients for dressing.
Mix together pasta, veggies, and dressing.
Chill

Spinach Salad with Quinoa and Mango – High Protein Vegan Lunch

spoonThis recipe is designed to be made on Sunday night and provide easy, nutritious lunches for the whole week.

Ingredients:
2 cups prepared quinoa (follow package directions)
roasted kernels from 2 ears of corn (prepared in your favorite way)
1 red bell pepper, chopped
flesh of 1 mango, chopped
4 spring onions, chopped
1 16 oz can garbanzo beans, drained and rinsed
1 6-oz bag of baby spinach
juice of 2 limes (about 1/4 cup)
1/4 c olive oil
1 teaspoon salt

Directions:
Screen Shot 2014-08-17 at 6.40.12 PMPrepare quinoa and corn in your favorite way and let cool to room temperature.
Chop pepper, mango, and onion and in a large bowl combine with corn and quinoa. Add rinsed garbanzos.
In a small bowl combine lime juice, olive oil, and salt.
Toss together with the other ingredients.
Place 1/5 of the quinoa salad in each of 5 mason jars or similar containers.
Top each jar with 1/5 of the bag of spinach.
Salads should keep all week.
photo

Vegan Southwest Salad with Coconut Bacon

Screen Shot 2014-07-13 at 6.43.23 PM

This salad is a little labor intensive, with much of the flavor in the coconut bacon and cashew dressing. It’s delicious, though. For less work (and not Vegan) regular bacon works well too. You can also add cooked chicken for more protein. I based much of this recipe on the Southwest BLT Salad at Henry Happened.

Ingredients:

Salad Greens  

Salsa:

1 can black beans

3 ears corn kernels cut from cob

2 small onions, diced

1 tomato, diced

3 jalapenos, seeded and diced

juice of ½ a lime

1 t salt

 

Dressing:

½ cup raw cashews

1/2 cup water

2 T lime juice

2 garlic cloves, minced

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon pepper

 

Tortilla crisps:

3 corn tortillas

cooking spray

salt

 

Directions:

1) Prepare coconut bacon, as described at Beard and Bonnet.

2) As the coconut bacon cooks, mix all components of the salsa and refrigerate until time to serve.

3) For the dressing, combine all dressing ingredients and food process until smooth. Refrigerate until time to serve.

4) When the coconut bacon is finished, increase the temp of the oven to Broil. Spray the tortillas with cooking spray and slice into 1/2 inch strips. Place strips on cookie sheet and salt. Broil for 2 minutes, or until crispy but not burned.

5) For finished salad, top salad greens with salsa, dressing, coconut bacon, and tortilla strips.