Category

salads

Kohlrabi Granny Smith Apple Slaw

Kohlrabi is a rather odd looking vegetable that has taste and texture somewhere between broccoli stems and cabbage!  I planted way too much this summer and as it took over half of my green house I was continually looking for new and creative ways to eat it! It pairs beautifully with tart granny smith apples and a creamy cashew, lime, and mint dressing. I used a mandolin to slice the apples and kohlrabi but if you don’t have one you could grate them coarsely. I love to serve this salad with Tempeh Tacos with Pineapple Kim chi!

 

 

Ingredients:

Serves 4 as a side salad

  • 1 fist sized kohlrabi, peeled
  • 1 large organic granny smith apple

With a mandolin, slice the kohlrabi and the apple into thin strips. (use the blade that creates about 1/8 in. strips) Combine in a medium sized bowl. Set aside while you prepare the dressing.

 

 

 

 

 

 

 

 

 

 

 

 

The Dressing:

  • 1/2 cups of raw cashews
  • 1/2 cup of water
  • 1/2 tsp. pink himalayan salt
  • 1 tsp. maple syrup
  • 1 Tbsp. avocado oil
  • juice of one lime (about 2 Tbsp.)
  • 1/4 cup of chopped fresh mint
  • 2 sliced green onions
  • lots of fresh cracked black pepper

Combine the cashews, water, salt, maple syrup, avocado oil, and lime in a high speed blender. Blend until silky smooth.Toss the apple and kohlrabi with the prepared dressing. Stir in the mint and green onion. Serve topped with lots of freshly cracked black pepper!

 

 

Roasted Beet Salad with Apples and Raspberry Sauerkraut

Make a big batch of Raspberry Chipotle Sauerkraut (see my recipe) and give this recipe a try! Beets roasted in a bit of olive oil and tamari, and then tossed with chopped apple and sauerkraut harmonize perfectly to create this simple salad that doesn’t even have to be dressed. A hand full of chopped parsley is the perfect garnish along with crumbled macadamia style goat cheese (see Kale with Hazelnuts, Pear, and Macadamia “Goat Cheese” in Honey Balsamic Vinaigrette for the cheese recipe) or crumbled Goat Cheese.

 

 

Ingredients:

  • 2 cups of peeled, chopped beets
  • 2 Tbsp. tamari
  • 3 Tbsp. olive oil
  • 2 gala apples, cored and chopped
  • 1/2 cup of Raspberry Chipotle Sauerkraut (See recipe)
  • fresh cracked pepper
  • 1/2 cup chopped parsley
  • crumbled Macadamia Style Goat Cheese or Goat Cheese (Optional and not pictured)

Preheat your oven to 350 F. Toss the chopped beets with the tamari and oil in a medium sized bowl. Spread onto a cookie sheet and bake for about 1/2 hour, tossing a few times throughout until tender. Remove from the oven and allow to cool while you chop the apples. Toss the cooled beets with chopped apples, and sauerkraut. Serve topped with lots of fresh cracked pepper and chopped parsley. The Goat Cheese (either dairy or non) is optional!

Nicoise Salad with Chickpea of the Sea

Nicoise salad originated in the French city of Nice. I have substituted a chickpea salad for the tuna but have otherwise stuck to the traditional ingredients that include potatoes, tomatoes, steamed green beans and olives. This is a perfect summer salad drizzled with plenty of balsamic olive oil vinaigrette. Left over Chickpea salad is delicious as a  spread on toast or crackers!

 

 

 

Chickpea of the Sea Salad:

  • 1 19 oz. can of organic chickpeas, drained and rinsed
  • 1/2 cup chopped celery
  • 1/3 cup of chopped dill pickles
  • 1 tsp. of dijon mustard
  • 1/2 cup of vegan mayonnaise or cashew mayonnaise (see recipe below)
  • 1 tsp. celery salt
  • 1 tsp. powdered kelp
  • 1 Tbsp. apple cider vinegar
  • a pinch of red chili flakes

Process the chickpeas in a food processor until chopped but not mushy.  Pulse to crush the chick peas but still keep some texture.

 

By hand, stir in the chopped celery, dill pickles, dijon, mayonnaise, celery salt, kelp, apple cider vinegar, and chili flakes. Stir well to combine. Adjust the flavours by adding more vinegar or celery salt if desired. Set aside.

 

 

 

 

Cashew Mayo:

  • 3/4 cup of raw cashews, soaked for at least 2 hours
  • 1/4 cup of avocado oil
  • 1/4 cup water
  • 1 tbsp. lemon juice
  • 2 tsp. apple cider vinegar
  • 1/2 tsp. himalayan pink salt
  • 1 tsp. dijon mustard

Drain the soaked cashews. Blend well with the rest of the ingredients until silky smooth.Store in a sealed container in the fridge.

Balsamic Olive Oil Vinaigrette:

  • 2 Tbsp. raw honey
  • 1/3 cup balsamic vinegar
  • 1/2 tsp. pink himalayan salt
  • several cracks of fresh pepper
  • 1 cup of extra virgin olive oil

Whisk everything together in a small bowl. Set aside.

The Salad:

  • 1/2 cup of kalamata or green olives (your choice) halved
  • lots of cherry or grape tomatoes, halved
  • 1 lb. of fresh green beans, steamed until tender
  • 1 lb. of baby potatoes, halved and roasted in a 400 degree oven for 30 min. or until browned and tender.
  • lots of butter lettuce

Arrange the butter lettuce on plates. Put a big dollop of the Chick Pea Salad mixture in the centre of each plate. Artfully arrange the roasted potatoes, steamed green beans, halved tomatoes and olives around the chick pea mixture. Drizzle with a generous amount of the balsamic dressing and lots of fresh cracked pepper to serve!

Quinoa Pomegranate Salad with Roasted Pecans

This protein rich salad jewelled with pomegranate seeds is perfect with a bowl of soup or as an accompaniment to a holiday meal.  This salad only takes half an hour to prepare once you learn the trick of whacking a cut open pomegranate with a wooden spoon to remove the arils!

 

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Ingredients:

serves 4-6

  • 11/2 cups of uncooked quinoa
  • 2 tsp. of pink himalayan salt
  • 1/3 cup of extra virgin olive or avocado oil
  • 1/3 cup balsamic vinegar
  • 1 tsp. dijon mustard
  • arils from one or two pomegranates
  • 3/4 cup of roasted pecans, chopped coarsly *
  • 3 green onions, chopped
  • 3/4 cup of flat leaf parsley, chopped
  • lots of fresh cracked pepper

 

* To roast the pecans bake at 350 for 6-8 min. on a cookie sheet.

Combine the quinoa with 2 cups of water and the 2 tsp. of salt in a small saucepan. Cooking the quinoa with the salt ensures that it is distributed evenly. Cover, bring to a boil and then simmer for 15 min. Allow to sit for 10 min. before fluffing with a fork. While the quinoa cooks, prepare the rest of the ingredients.

The dressing:

Whisk the oil, balsamic vinegar and mustard together in a small bowl. Toss the dressing with the warm quinoa in a medium sized bowl. Allow it to cool to room temperature while you prepare the rest of the ingredients.

To prep the pomegranate:

Score the outer skin of the pomegranate in 1/2 with a knife.

 

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Pry it apart with your fingers and then gently pry each half apart slightly to loosen the arils.

 

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Holding the pomegranate half over a bowl, whack the outside of it with wooden spoon. The arils will all pop out into the bowl!

 

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Remove any little bits of the yellow membrane that may have fallen into the bowl as well.

 

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Add the arils, roasted pecans, green onion, and parsley to the dressed, cooled quinoa.

 

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Mix well and top with plenty of fresh cracked pepper!

 

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Wild Blueberry Moon Salad

When the blueberries are as perfect as they are this summer, I try to sneak them into just about everything! Combined with wild rice, pecans, parsley, and green onion, this salad is a meal on its own or perfect as a side salad.  I used mandarin white balsamic vinegar in the dressing but regular balsamic or apple cider vinegar is also delicious. In the winter the fresh berries can be substituted with dried blueberries, cranberries, cherries or raisins! It keeps well in the fridge for several days so make a big batch or half it if you like!

 

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Ingredients:

Serves 6

  • 2 cups of uncooked wild rice
  • 5 green onions, chopped
  • 1 cup of italian flat leaf parsley, minced
  • 2 cups of fresh organic blueberries
  • 1 cup of toasted pecans

Cook the wild rice in plenty of water for about 45 min. The rice is cooked when the grains begin to open and curl slightly. While the rice is cooking, prepare the vegetables and make the dressing. When the rice is cooked, drain it well and toss it while warm with the dressing. (recipe follows)

Allow the dressed rice to cool to room temperature.

 

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The Dressing:

  • 1/2 cup of flavoured white balsamic vinegar, regular balsamic vinegar or apple cider vinegar
  • 1 tsp. himalayan pink salt
  • 1 tsp. dijon mustard
  • 1/2 cup olive oil
  • 2 Tbsp. of Braggs liquid aminos or Tamari
  • lots of freshly cracked pepper

Whisk the dressing ingredients together in a small bowl.

To serve:

Toss the vegetables and the blueberries with the dressed rice. Top with additional freshly cracked pepper and a splash or two of Braggs or Tamari to brighten the flavours if desired. Store leftovers in the fridge for 3 or 4 days.

 

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Kale Caesar with Crispy Tempeh

My friend Julie and I made dozens of mason jars full of this hearty salad for The Banff Yoga Festival. Here is the recipe for all of you who requested it! Tempeh is a fermented soy product that is loaded with protein and easily digested. Much like tofu it soaks up whatever it is marinated in. In this recipe it is simply coated with a little tamari and fried in avocado oil before being tossed with baby kale, cherry tomatoes, capers, lemon rind, croutons, and a creamy cashew dressing.

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Ingredients:

serves 4

  • 1 pkg. of Earth bound Farms baby kale
  • 1 recipe of cashew caesar dressing (recipe follows)
  • 1 recipe of fried tempeh (recipe follows)
  • 1 cup of cherry tomatoes, halved
  • 1/4 cup of capers, drained
  • 1 heaping tsp. of  organic lemon zest
  • 3/4 cup of croutons of your choice ( I made raw dehydrated croutons however you can make your own by sautéing cubed gluten free bread in a little olive oil or simply crush some rice crackers or Mary’s gluten free crackers into the salad for texture)

 

The Dressing:

  • 3/4 cup raw cashews soaked in water for at least 2 hours
  • 1/4 cup of nutritional yeast
  • juice of two organic lemons, zest the rind to garnish the salad
  • 1 pitted soft date
  • 1 stalk of celery, chopped
  • 2 whole cloves of garlic
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. himalayan salt
  • 1/3 cup of water
  • lots of fresh cracked pepper

 

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Combine all ingredients except the lemon rind and the pepper in a high speed blender until silky smooth. Stir in the pepper and set aside.

 

 

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Crispy Tempeh:

We used smoked tempeh for this salad but if you can’t find it, regular tempeh will work just fine. Thaw the tempeh and cut into rectangles, 1/4 in. X 1 in. X 2 in. Heat 2 tbsp. of olive oil over medium heat in  a large skillet. Add the tempeh along with 2 tbsp. of tamari. Continue to stir until the tempeh is browned on all sides. Tempeh tends to soak up a lot of oil as it cooks so feel free to add a splash more. Set aside to cool.

To Serve:

Toss the baby kale with enough dressing to coat, capers, tomatoes, reserved lemon zest, croutons, crispy tempeh, and more freshly cracked black pepper and a sprinkling of nutritional yeast.

 

Thai Green Kohlrabi Salad

Kohlrabi being very similar in taste and texture to green papaya, lends itself beautifully to this Thai salad. It is a relative of the cabbage family and is rich in vitamin C, B6, and trace vitamins and minerals. In Thailand this salad is known  as Som Tum, with “som” meaning sour and “tum” referring to the pounding sound of a pestle that is used to crush the dressing ingredients! If you don’t have a pestle and mortar the dressing can be blended or mixed in a food processor. The kohlrabi pictured below is purple however; it is most often pale green.

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Ingredients:

serves 4

  • 3 fist sized kohlrabi, peeled
  • 2 cloves garlic, chopped
  • 1 shallot, minced
  • 1 red birds eye chill, seeds removed, minced
  • 1/2 tsp. pink himalayan salt
  • 2 large tomatoes, chopped
  • 1 Tbsp. coconut sugar or raw cane sugar
  • juice of 1 lime
  • juice of 1/2 an orange
  • 1/2 cup of toasted peanuts or almonds, chopped
  • 1/2 cup cilantro, chopped
  • 1/4 cup mint, chopped
  • a splash of tamari to taste

With a mandolin, slice the kohlrabi into very thin spaghetti like strips. If you don’t have a mandolin you can grate it coarsely but the mandolin gives it a much nicer texture. Set aside in a medium sized bowl.

In a mortar, combine the garlic, shallots, red chili and salt. Grind with the pestle to a smooth paste.

 

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Add the chopped tomato and crush gently into the paste. (Alternatively using a food processor or blender in place of the mortar and pestle)

 

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With your hands gently  massage the mixture into the kohlrabi. Add the coconut sugar, lime juice, and orange juice. Season to taste with a splash or two of tamari. Serve topped with chopped peanuts or almonds and cilantro and mint.

 

 

 

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Kale with Hazelnuts, Pear, and Macadamia “Goat Cheese” in a Honey Balsamic Vinaigrette

Making  goat style cheese out of macadamia nuts is surprisingly simple. I always have a stash of raw organic macadamia nuts in my freezer to create this soft tangy cheese that is delicious in a variety of recipes, all of which I will eventually share with you!  Once cultured you can roll it in fresh herbs, cracked peppercorns, or dried cranberries and cinnamon.

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I have tried a variety of probiotics when making nut cheese and have found that using a simple acidophilus capsule works best. The more expensive blends that are powdered and grey in colour produce a less white cheese with a strange odour!  Begin making your cheese 2 days before you plan to make this recipe!

The Cheese:

  • 2 cups of raw macadamia nuts, soaked for 4 hours
  • 1 cup water
  • 1 teaspoon of acidophilus powder ( 2-3 capsules)
  • 1 Tbsp. nutritional yeast
  • 3/4 tsp. pink himalayan salt
  • 1 tsp. fresh lemon juice

Blend the soaked macadamia nuts, and water in a high speed blender until silky smooth. A vitamix works best but if you just have a conventional blender the mixture will need a little more coaxing with a spatula to achieve the same smooth result. Add the acidophilus and blend again briefly to mix. Adding it at the end prevents it from overheating and killing the probiotic.

Transfer the mixture to a strainer lined with 3 layers of cheesecloth.

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Twist the cheesecloth up around the mixture and then place a weight on top of it to allow the excess water to drip down into a bowl beneath. You can use a water filled mason jar or a large clean rock as a weight.

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Cover the weighted cheese with a clean tea towel and leave at room temperature on your counter to culture for 24 hours. The speed at which the mixture ferments will depend on the temperature of your kitchen. I find that in the winter that the whole process happens more slowly and I will often need to leave it for an additional 12 hours or so. You will know when it is ready as it develops as bit of a sour fermented odour and taste. When ripe, the consistency of the cheese is less smooth. It is a bit chunky when pulled apart and appears aerated!

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Stir the nutritional yeast, salt, and lemon juice into the fermented cheese and spoon it onto a large sheet of plastic wrap. Form it into a 2 in. in diameter log and wrap the plastic wrap around it, twisting the ends to seal. Place it in the fridge over night to set up.

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Once set, cut the cheese into 3 or 4 in. logs and roll in your choice of toppings. For this salad, chives are delicious. Crushed black and pink peppercorns give a nice bite, and chopped cranberries and cinnamon are a little more festive!

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Refrigerate in a covered container until ready to use.

And now for the salad!

serves 4-6

  • one container of baby kale
  • 3 ripe organic bartlett pears, cored and sliced
  • 3/4 cup of toasted organic hazelnuts (or raw if preferred)
  • 1/2 red onion, thinly sliced
  • sliced Macadamia “Goat Cheese”
  • Honey Balsamic Vinaigrette

To roast the hazelnuts, place on a cookie sheet in a 350 degree oven for 5-7 minutes. Once the skins begin to darken, remove them from the oven and allow them to cool. Rub the hazelnuts between your palms. The skins should slide right off.

Honey Balsamic Vinaigrette:

  • 2 Tbsp. of raw honey
  • 1/3 cup balsamic vinegar
  • 1/2 tsp. himalayan pink salt
  • 1/2 tsp. dijon mustard
  • 1/4 tsp. cracked black pepper
  • 1 cup of extra virgin olive oil

In a small bowl or measuring cup whisk together the honey, vinegar, salt, dijon mustard, and black pepper. Whisk the olive oil in at the end until well combined.

To assemble, toss the kale in a large bowl with enough dressing to coat. Distribute the kale on individual plates and then arrange the sliced Macadamia “Goat Cheese”, toasted hazelnuts, red onion slices, and pear slices on top. Drizzle with a little bit of additional dressing to serve along with extra fresh cracked pepper if desired!

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