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Hi everyone, I haven’t posted a recipe in a while, but I am continuing to cook and modify.  My commitment for this year is to lose weight and get in shape, and I have been spending lots of time at the gym, swimming, and Zumba.  I bought an activity monitor, and it sure keeps me motivated.  I’m going to try and be more consistent here with new recipes.  Today I’m back with a simple and fast recipe for an egg-less salad that’s quite yummy.  It makes a great lunch, and it’s great with soup for a simple dinner.  Hope you like it.

What you need:

  • 1 block of firm tofu, pressed for at least 30 minutes (instructions can be found on the how-to-page tab above)
  • 2 medium kosher dill pickles, finely minced
  • 2 scallions, green parts only, minced
  • 5 celery stalks, minced
  • 1 garlic clove, minced OR garlic powder to taste
  • 2 tbsp pickle juice
  • 1/3 cup reduced fat Vegenaise
  • salt and pepper to taste
  • if you’re a mustard lover, add 2 tbsp of dijon mustard

What to do:

  1. Cut tofu into small cubes, set aside.
  2. In a medium bowl, combine the remaining ingredients, then gently mix in tofu.
  3. Serve atop salad or on bread with lettuce and tomato.

4 servings.  Weight Watcher Plus Points value:  4

This recipe is unmodified.  I did not note the cookbook I copied this from.  If you recognize it, please let me know so I can give credit to the author.

 

 

 

 

 

 

 

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This is a nice recipe using  bulgur.   I had a craving for it and found this.  It’s pretty quick and simple to make.  You can also use whatever vegetables are in season,  and it can be served hot or cold.

You need:

  • 1 cup medium-ground bulgur
  • 1/4 cup olive oil, 1 tsp olive oil
  • 3 cloves minced garlic, reserving 1 tsp for end of recipe
  • 1 lb asparagus, trimmed and cut into 1/2 inch pieces (about 2 cups)
  • 1 10 oz. bag of baby spinach, coarsely chopped
  • 2 tbs fresh lemon juice
  • 1/3 cup chopped raw walnuts
  • 8 basil leaves, thinly sliced
  • 8 mint leaves, thinly sliced

To prepare:

  1. Place bulgur in a large bowl and pour 3 cups boiling water over it, cover, and let stand for 30 minutes.  Drain and set aside.
  2. Cook garlic in a skillet with 1 tsp oil for 1 minute.
  3. Add asparagus and 1/2 cup water.   Cover and cook for 5 to 6 minutes.
  4. Add spinach and cook until wilted, then season with salt.
  5. Whisk together 1/4 cup olive oil with lemon juice, 1 tsp garlic, season with salt and pepper.
  6. Fluff bulgur with fork.  Fold in vegetable mixture, then stir in walnuts, basil, mint and olive oil mixture.

4 servings.  Weight Watcher PointsPlus value:  7

Modified slightly from a recipe in the Vegetarian Times Everything Vegan Cookbook.

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Satisfy your vegan Greek salad craving with this delicious recipe.  The tofu feta is delicious.  It’s marinated at least overnight to become super tasty.   You will have leftover tofu feta to use again.  This is really a great salad.  I hope you enjoy it as much as I did.

Herbed Tofu Feta (salad recipe follows)

You need:

  • 16 oz extra firm tofu cut into 1/2 inch cubes
  • 2 cups water
  • 1/4 cup fresh lemon juice
  • 3 tsp salt
  • 2 tsp dried basil
  • 2 tsp dried oregano
  1. In a large saucepan over low heat, combine all ingredients and simmer for 30 minutes.
  2. Set aside to cool and then refrigerate overnight.
  3. To use, drain liquid and use in place of feta in any recipe.

This recipe makes 2 1/2 cups of herbed tofu feta.

Classic Greek Salad

You need:

  • 3 tbsp olive oil
  • 1 tsp fresh lemon juice
  • 1/2 tsp dried oregano
  • 1/8 tsp salt
  • 1/8 tsp freshly ground black pepper
    —————————————-
  • 2 medium tomatoes cut into wedges
  • 1/2 cucumber sliced
  • 1/2 medium red onion sliced thinly
  • 1/2 green pepper sliced thinly
  • 1/3 cup Herbed Tofu Feta
  • 2 tsp capers
  • 15 kalamata olives
  1. In a small bowl, combine first set of ingredients and set aside.
  2. In a large bowl, combine second set of ingredients.
  3. Toss with dressing just before serving.

4 servings.  Weight Watcher Points Plus value: 4

Recipe from VegNews.

 

 

 

 

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Fun way to eat your peas!

What you need:

  • 4 slices vegan tempeh bacon, cut into 1/2 inch pieces ( I used Light Life Smoky Tempeh Bacon)
  • 2 leeks, cleaned, halved, then sliced
  • 2 bunches of spinach, cleaned,  stems removed
  • 2 cups of fresh or frozen peas
  • 1/2 cup vegetable broth
  • Dill and tarragon to taste
  • 12 leaves of Boston or Bibb lettuce

To prepare:

  1. Spray nonstick skillet with cooking spray and cook tempeh till crispy, set aside.
  2. Spray skillet again and add leeks and 1 tsp salt; cook till translucent.
  3. Add spinach; cover and cook for about two minutes.
  4. Add peas and broth and cook till peas are tender.
  5. Stir in dill and tarragon, salt and pepper to taste.
  6. Stir in tempeh.

To serve:

  1. On each plate, take two lettuce leaves and form into a cup shape.
  2. Fill each with 1/6 of the pea mixture.

6 servings.  Weight Watcher PointsPlus value: 2

I modified this recipe from Martha Stewart Living Magazine.

 

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This is a very light carrot salad sweetened with apple juice.  The recipe comes from Forks Over Knives: The Plant-Based Way to Health.  It’s very easy to make and would be great for a picnic because there’s no mayo or heavy sauce.  It also makes a nice healthy (low-point) snack anytime 😀

What you need:

  • 6 carrots thinly sliced.  (I cheated and used a bag of Trader Joe’s shredded carrots)
  • 2 apples, peeled and chopped
  • 4 tbsp apple juice
  • Juice of 1 lemon
  • 1/2 tsp cinnamon
  • 1/2 cup raisins

To prepare:

  1. Steam carrots for 5 minutes.
  2. Mix all ingredients in a bowl.
  3. Chill for 1 hour.

4 servings.  Weight Watcher PointsPlus value:  4

Modified from Forks Over Knives.

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Looking for a great meal salad?  The homemade tortilla strips make this salad fun.  Tweak the dressing recipe to your taste.  Always a good thing:  Simple and minutes to make.  Enjoy!

 

Tortilla Strips:

  1. Preheat oven to 350.  Cut 2 6-inch corn tortillas into 1/2 inch strips.
  2. Place strips on a baking sheet coated with cooking spray, spray the top of strips as well.
  3. Bake for 15 to 18 minutes or just until crisp; cool.

Dressing:

In a small bowl, whisk together:

  • 1/2 cup vegan sour cream
  • 1/4 cup chopped cilantro
  • 2 tbsp nondairy milk
  • 1 tsp olive oil
  • 1 large clove garlic minced
  • 1/2 tsp chili powder
  • 1/2 tsp finely shredded lime zest
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Salad:

In a large serving bowl, layer the following ingredients:

  • 6 cups torn romaine lettuce
  • 2 cups chopped tomatoes
  • 1 15-oz can black beans, rinsed and drained
  • 1 cup corn kernels
  • 1/2 cup Daiya cheddar or pepper jack
  • 1 avocado chopped
  • dressing
  • tortilla strips
  • garnish of cilantro

6 servings.  Weight Watcher PointsPlus value:  6

modification of recipe from unknown vegetarian cookbook.

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Love, love, love this salad!  It’s the one I make the most from Vegan Planet by Robin Robertson.  It’s another easy recipe that’s incredibly delicious.  Enjoy!

1. In a small bowl mix thoroughly till well blended, set aside:

  • 2 tbsp miso paste (recipe calls for white, I used brown rice miso)
  • 1/4 cup water
  • 1 tbsp lemon juice
  • pinch salt and pepper

2. Press 4 ounces of extra firm tofu, cut into half-inch cubes, put in shallow baking dish, toss with marinade to coat, refrigerate 2 hours to overnight.

3. In a large bowl, combine:

  • 3 cups thawed frozen lima beans
  • 1 cup of halved grape tomatoes
  • 1/2 cup minced scallions
  • 1/2 cup minced parsley
  • 1/4 cup sliced kalamata olives
  • 1 tbsp olive oil (original recipe calls for 3)
  • tofu with marinade
  • salt and pepper to taste

4. Toss well and let sit for about 20 minutes.

4 servings.  Weight Watcher PointsPlus value:  7

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