Posts Tagged ‘salad’

Curry Miso Salad

I got this from an excellent vegan cookbook, the Candle Cafe Cookbook. My husband loves it too. Since I made it so that I could eat it throughout the week, I skipped the step where you pour the vinaigrette on the salad greens and instead jarred the dressing and used as needed — it keeps in the fridge for up to a week. I loved the dressing so much that I made more and used it on other stuff. ┬áServes 6-8


  • 3 cups millet, rinsed
  • sea salt
  • 1 cup canned chickpeas
  • 1 cup shredded carrots
  • 2 medium red bell peppers, seeded, thinly sliced
  • curry-miso vinaigrette (recipe below)
  • 6 cups mesclun (a type of mixed greens)

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Some Recipes

Three raw dishes I’ve made in the last month that are worth sharing:

1) Spinach Basil Pesto Noodles
-2 1/2 cups packed spinach
-3/4 cup fresh basil leaves
-1/3 cup sun dried tomatoes, chopped
-3 T lemon juice
-2-3 T water
-3 T olive oil
-1 T nutritional yeast
-1 large clove garlic
-1/2 teaspoon Celtic salt
-cherry tomatoes halved
-1-2 zucchini
Blend everything (except cherry tomatoes and zucchini) in food processor. Put the zucchini in a spiralizer to make the noodles. Squeeze the noodles between a towel or a few paper towels to get out the extra water. Put in bowl and toss the pesto and tomatoes onto noodles. This was so good that I made it twice this month…but the second time I made it I accidentally bought cucumber instead of zucchini; I was worried it wouldn’t turn out as good but it was just as yummy!

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Yummy Salad

I am not that into salads but I have forced myself recently to try to eat more leafy greens during the day. I always start with my green drink in the morning, but I should be having more greens still. I came across a great recipe that has a really juicy flavor and is so tasty that you don’t even need dressing! Here are the ingredients:

  • romaine lettuce
  • chopped cherry tomatoes
  • chopped black olives
  • pine nuts
  • finely chopped fresh basil (this makes the salad, don’t leave it out or use dried)