Pan Bagnat (White Bean Niçoise Salad Sandwich)

This recipe was inspired by a recent post on BuzzFeed for 27 Awesome Easy Lunches To Bring To Work. I'm thrilled to have been included in the roundup with the Mashed Chickpea Salad Sandwich! There is also a few other great vegan options as well so be sure to take a look. In it I saw a Pan Bagnat from Food 52 and had to recreate it for us plant powered lovers. I love Food 52, and have always been inspired by the simplicity and beauty of their photography. And of course the recipes are great too! I have a few in my collection that were inspired from there like this Mushroom Bourguignon and these Gluten Free Banana Flap Jacks. It's a great community if you haven't heard of it yet! In fact, they have a vegan column called The New Veganism with Gena Hamshaw of Choosing Raw as the recipe creator. Be sure to take a look and be inspired by both the recipes and photography!

The pan bagnat (meaning 'bathed bread') is a classic specialty sandwich served in and around the region of Nice, France. It's a sandwich version of the salade niçoise which is a combination of tuna, anchovies and/or sliced hardboiled egg mixed with raw vegetables like red bell pepper, green beans, radishes, olives and onion. You will also find there to be olive oil and possibly vinegar, salt and pepper. Here we'll be using a few of these traditional ingredients but veganizing this classic using white beans as our protein. And I can guarantee you this is just as delicious if not better than the traditional version! Not only does the salad make for a great sandwich filler but it would be just as good on a bed of leafy greens as well. This recipe may give you leftovers, and that's a good thing because it only gets better in the next day. One day make a sandwich for work, home or a picnic and the next top it on some leafy greens or just eat as is. It's pretty amazing on its own!

I love the saltiness from the olives here, you can add a tablespoon of capers if you like. The fresh bell pepper and blanched green beans add a nice crunch and sweetness while the onion and artichokes add another layer of flavor. Tie the vegetables together with the white beans, dressing made of olive oil, lemon and mustard, add a good sprinkling of mineral salt & plenty of cracked pepper and this salad will be another favorite to come back to time and time again!

To create the traditional pan bagnet you'll first want to hollow out the insides of your bread. I left the top on this alone but from now on will hollow it out as well. It gives more room for your salad, helping to hold it together better while using less bread at the same time which is great too. Brush the insides of the bread with olive oil. Layer your bottom half with the salad. Since we're going to press the sandwich you can pile it on pretty good making a very hearty sandwich. Add your tomatoes across the top. Then layer basil, top with mineral salt & cracked pepper and remaining slice.

Wrap your sandwich tightly in saran wrap, fold ends under and press with a few heavy books or pots. This is an important part or your sandwich will be very messy and fall all over. Trust me, I know this from first hand experience. Plus, this helps the bread soak up the moisture of the salad dressing making for 'bathing the bread'. So be sure to press your sandwich, even if just for an hour, it will make all the difference...although overnight is even better. This makes a perfect grab and go sandwich for lunches and picnics, once pressed it's ready to go!

 Pan Bagnat (White Bean Niçoise Salad Sandwich) 

Ingredients 

• 1 can (15 oz.) cannellini or chickpeas (garbanzo beans), drained and rinsed well or 1 1/2 cups cooked white beans
• 1/2 red bell pepper, thinly sliced
• 1/4 cup blanched French green beans, cut into half or thirds
• 1 jar artichoke hearts in water, drained and chopped
• 1/2 red onion, diced
• 3/4 cup kalamata olives, pitted and sliced
• 2 tablespoons parsley, finely chopped
• 1 -2 greek peperoncini, diced (optional, not a traditional ingredient)
• mineral salt & fresh cracked pepper, to taste

Dressing

• 2 - 3 tablespoons extra virgin olive oil
• juice of 1 large lemon (about 2 tablespoons)
• 1 heaping teaspoon Dijon mustard

To assemble

• 1 French baguette, ciabatta loaf, Pain de campagne, boule or artisan loaf of choice (even good sized rolls would be great)
• extra virgin olive oil, to brush
• 8 - 10 basil leaves
• 1 medium tomato, thinly sliced
• mineral salt & cracked pepper

Cut bread in half lengthwise. Remove some of the insides of each half making a trough for the filling (this will help keep the filling inside the sandwich when eating). Brush both halves with extra virgin olive oil.

In a small bowl, mix the dressing ingredients together until dijon has emulsified. Set aside to let the flavors develop.

In a medium/large mixing bowl, add beans and roughly mash leaving about 2/3 whole beans. Add in dressing to the beans and mix well. Add in the bell pepper, green beans, artichokes, red onion, olives, parsley, optional peperoncini and salt & pepper. Mix to combine.

Layer your bottom half of bread with a good serving of the mixed salad. Add tomatoes across the top, then top with basil leaves and salt & pepper. Top with other slice of bread. (You can also vice versa this layer order starting with the basil and tomato on the bottom and salad on top.)

Wrap sandwich tightly in saran wrap and press with a few heavy books/pots for at least an hour to overnight. If overnight, be sure to press in the refrigerator.

When ready to serve, slice in half or make as many slices as you like. Serve chilled or at room temperature.

Store any leftover salad mixture covered in the refrigerator for up to 5 days. 

Notes:

The cannellini beans have more protein and fiber than chickpeas so if that is a priority use them. Otherwise use your preferred white bean.

Try adding a splash of red or white wine vinegar to the dressing if you like.

As with all my recipes, add/subtract ingredients to your liking. Try adding a tablespoon or so of capers. I've had someone sub in asparagus for the green beans. Add sliced radishes along the top.

I edited this recipe on 11/10/13 at 12:15pm so it wouldn't make so much leftovers. The old recipe called for 2 cans white beans, 1 red bell pepper, 1/2 cup French green beans, 1 cup kalamata olives and 4 tablespoons olive oil. The old recipe was delicious, it just made a bit too much but of course feel free to use the old version instead so you'll have plenty of leftovers!

Enjoy!

This recipe was inspired by a recent post on BuzzFeed for 27 Awesome Easy Lunches To Bring To Work. I'm thrilled to have been included in the roundup with the Mashed Chickpea Salad Sandwich! There is also a few other great vegan options as well so be sure to take a look. In it I saw a Pan Bagnat from Food 52 and had to recreate it for us plant powered lovers. I love Food 52, and have always been inspired by the simplicity and beauty of their photography. And of course the recipes are great too! I have a few in my collection that were inspired from there like this Mushroom Bourguignon and these Gluten Free Banana Flap Jacks. It's a great community if you haven't heard of it yet! In fact, they have a vegan column called The New Veganism with Gena Hamshaw of Choosing Raw as the recipe creator. Be sure to take a look and be inspired by both the recipes and photography!

The pan bagnat (meaning 'bathed bread') is a classic specialty sandwich served in and around the region of Nice, France. It's a sandwich version of the salade niçoise which is a combination of tuna, anchovies and/or sliced hardboiled egg mixed with raw vegetables like red bell pepper, green beans, radishes, olives and onion. You will also find there to be olive oil and possibly vinegar, salt and pepper. Here we'll be using a few of these traditional ingredients but veganizing this classic using white beans as our protein. And I can guarantee you this is just as delicious if not better than the traditional version! Not only does the salad make for a great sandwich filler but it would be just as good on a bed of leafy greens as well. This recipe may give you leftovers, and that's a good thing because it only gets better in the next day. One day make a sandwich for work, home or a picnic and the next top it on some leafy greens or just eat as is. It's pretty amazing on its own!

I love the saltiness from the olives here, you can add a tablespoon of capers if you like. The fresh bell pepper and blanched green beans add a nice crunch and sweetness while the onion and artichokes add another layer of flavor. Tie the vegetables together with the white beans, dressing made of olive oil, lemon and mustard, add a good sprinkling of mineral salt & plenty of cracked pepper and this salad will be another favorite to come back to time and time again!

To create the traditional pan bagnet you'll first want to hollow out the insides of your bread. I left the top on this alone but from now on will hollow it out as well. It gives more room for your salad, helping to hold it together better while using less bread at the same time which is great too. Brush the insides of the bread with olive oil. Layer your bottom half with the salad. Since we're going to press the sandwich you can pile it on pretty good making a very hearty sandwich. Add your tomatoes across the top. Then layer basil, top with mineral salt & cracked pepper and remaining slice.

Wrap your sandwich tightly in saran wrap, fold ends under and press with a few heavy books or pots. This is an important part or your sandwich will be very messy and fall all over. Trust me, I know this from first hand experience. Plus, this helps the bread soak up the moisture of the salad dressing making for 'bathing the bread'. So be sure to press your sandwich, even if just for an hour, it will make all the difference...although overnight is even better. This makes a perfect grab and go sandwich for lunches and picnics, once pressed it's ready to go!

 Pan Bagnat (White Bean Niçoise Salad Sandwich) 

Ingredients 

• 1 can (15 oz.) cannellini or chickpeas (garbanzo beans), drained and rinsed well or 1 1/2 cups cooked white beans
• 1/2 red bell pepper, thinly sliced
• 1/4 cup blanched French green beans, cut into half or thirds
• 1 jar artichoke hearts in water, drained and chopped
• 1/2 red onion, diced
• 3/4 cup kalamata olives, pitted and sliced
• 2 tablespoons parsley, finely chopped
• 1 -2 greek peperoncini, diced (optional, not a traditional ingredient)
• mineral salt & fresh cracked pepper, to taste

Dressing

• 2 - 3 tablespoons extra virgin olive oil
• juice of 1 large lemon (about 2 tablespoons)
• 1 heaping teaspoon Dijon mustard

To assemble

• 1 French baguette, ciabatta loaf, Pain de campagne, boule or artisan loaf of choice (even good sized rolls would be great)
• extra virgin olive oil, to brush
• 8 - 10 basil leaves
• 1 medium tomato, thinly sliced
• mineral salt & cracked pepper

Cut bread in half lengthwise. Remove some of the insides of each half making a trough for the filling (this will help keep the filling inside the sandwich when eating). Brush both halves with extra virgin olive oil.

In a small bowl, mix the dressing ingredients together until dijon has emulsified. Set aside to let the flavors develop.

In a medium/large mixing bowl, add beans and roughly mash leaving about 2/3 whole beans. Add in dressing to the beans and mix well. Add in the bell pepper, green beans, artichokes, red onion, olives, parsley, optional peperoncini and salt & pepper. Mix to combine.

Layer your bottom half of bread with a good serving of the mixed salad. Add tomatoes across the top, then top with basil leaves and salt & pepper. Top with other slice of bread. (You can also vice versa this layer order starting with the basil and tomato on the bottom and salad on top.)

Wrap sandwich tightly in saran wrap and press with a few heavy books/pots for at least an hour to overnight. If overnight, be sure to press in the refrigerator.

When ready to serve, slice in half or make as many slices as you like. Serve chilled or at room temperature.

Store any leftover salad mixture covered in the refrigerator for up to 5 days. 

Notes:

The cannellini beans have more protein and fiber than chickpeas so if that is a priority use them. Otherwise use your preferred white bean.

Try adding a splash of red or white wine vinegar to the dressing if you like.

As with all my recipes, add/subtract ingredients to your liking. Try adding a tablespoon or so of capers. I've had someone sub in asparagus for the green beans. Add sliced radishes along the top.

I edited this recipe on 11/10/13 at 12:15pm so it wouldn't make so much leftovers. The old recipe called for 2 cans white beans, 1 red bell pepper, 1/2 cup French green beans, 1 cup kalamata olives and 4 tablespoons olive oil. The old recipe was delicious, it just made a bit too much but of course feel free to use the old version instead so you'll have plenty of leftovers!

Enjoy!

reade more... Résuméabuiyad

Roasted Cauliflower + Chickpeas + Mustard Dressing

Can I interest you in some roasted cauliflower? Or maybe some roasted chickpeas? These are both just about the greatest thing ever...at least in my book they are! Pair them with this mustard dressing and you've got yourself another simple dish that is sure to please. I love all the ingredients in this recipe but have to admit that once I put the mustard dressing together, I wasn't so sure if it might have too strong of a mustard flavor. I was pleasantly surprised to find that once the dressing was mixed with the roasted chickpeas and cauliflower it mellowed out immensely. This has ended up being a new favorite dish of mine for ease of preparation and great flavor. It is also a complete meal with the addition of quinoa that adds extra protein and fiber so you can be sure you are getting what you need from your plant based diet. Try adding in some brussels sprouts as well for a nice variation. 

The recipe was first spotted within the beautiful blog photos from Bluebird and originates from Gwyneth Paltrow's and Julia Turshen's cook book, It's All Good. A quick google search gave me the ingredients and more inspiration to put this together. 

Gather your ingredients and begin...

Start by preparing your chickpeas and cauliflower for roasting...roast for 45 minutes.

In the meantime, prepare your dressing and cook your quinoa. Just a note about the dressing, I chose to use lemon instead of white wine vinegar like the original recipe called for. I also sought out a Dijon mustard that didn't use white wine vinegar. My reasoning is that white wine may or may not be a vegan product as many use animal remnants in the production. After searching on the shelves I found this great Dijon mustard from Maille that doesn't use any white wine vinegar in the ingredients, just vinegar. And as luck would have it, it is an award winning Dijon mustard! Win, win. And the lemon in the dressing to me was just perfect!

Once chickpeas and cauliflower are ready...toss with the mustard dressing and serve over a bed of quinoa. Simply wonderful!

Roasted Cauliflower + Chickpeas + Mustard Dressing

Ingredients

• 1 can (14 oz) garbanzo beans (chickpeas), rinsed, drained and patted dry on a kitchen towel
• 1 large head cauliflower, cut into florets
• olive oil
• mineral salt
• 1 cup quinoa (I used tri-color)
• 1 1/2 cups water or vegetable broth
• 1/4 cup fresh Italian parsley, chopped
• fresh cracked pepper, to serve
• lemon wedges, to serve

Mustard Dressing

• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• juice from 1 lemon or 1 tablespoon apple cider vinegar 
• 1 - 2 tablespoons evo or olive oil

Preheat oven to 400 degrees.

Prepare cauliflower and chickpeas, toss together in a large roasting pan with 2 tablespoons of olive oil and dash or two of salt. Roast for 45 minutes, stirring every 15 minutes or so.

In a medium pot, add quinoa, water and a pinch of salt. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Remove cover and let set 10 minutes and fluff with a fork.

In a small bowl, prepare your mustard dressing and set aside. You may like to double this recipe and have some to drizzle over top your plated serving.

Once roasting is done, let cool a few minutes. While still warm, place cauliflower and chickpeas in a medium size bowl, add dressing and toss. Add in parsley last or top your portion when before serving. Tastes great warm or at room temperature.

Serve cauliflower and chickpea mix over a nice bed of quinoa along with lemon wedges.

Serves two with left over quinoa.

Enjoy often and eat more chickpeas!

Can I interest you in some roasted cauliflower? Or maybe some roasted chickpeas? These are both just about the greatest thing ever...at least in my book they are! Pair them with this mustard dressing and you've got yourself another simple dish that is sure to please. I love all the ingredients in this recipe but have to admit that once I put the mustard dressing together, I wasn't so sure if it might have too strong of a mustard flavor. I was pleasantly surprised to find that once the dressing was mixed with the roasted chickpeas and cauliflower it mellowed out immensely. This has ended up being a new favorite dish of mine for ease of preparation and great flavor. It is also a complete meal with the addition of quinoa that adds extra protein and fiber so you can be sure you are getting what you need from your plant based diet. Try adding in some brussels sprouts as well for a nice variation. 

The recipe was first spotted within the beautiful blog photos from Bluebird and originates from Gwyneth Paltrow's and Julia Turshen's cook book, It's All Good. A quick google search gave me the ingredients and more inspiration to put this together. 

Gather your ingredients and begin...

Start by preparing your chickpeas and cauliflower for roasting...roast for 45 minutes.

In the meantime, prepare your dressing and cook your quinoa. Just a note about the dressing, I chose to use lemon instead of white wine vinegar like the original recipe called for. I also sought out a Dijon mustard that didn't use white wine vinegar. My reasoning is that white wine may or may not be a vegan product as many use animal remnants in the production. After searching on the shelves I found this great Dijon mustard from Maille that doesn't use any white wine vinegar in the ingredients, just vinegar. And as luck would have it, it is an award winning Dijon mustard! Win, win. And the lemon in the dressing to me was just perfect!

Once chickpeas and cauliflower are ready...toss with the mustard dressing and serve over a bed of quinoa. Simply wonderful!

Roasted Cauliflower + Chickpeas + Mustard Dressing

Ingredients

• 1 can (14 oz) garbanzo beans (chickpeas), rinsed, drained and patted dry on a kitchen towel
• 1 large head cauliflower, cut into florets
• olive oil
• mineral salt
• 1 cup quinoa (I used tri-color)
• 1 1/2 cups water or vegetable broth
• 1/4 cup fresh Italian parsley, chopped
• fresh cracked pepper, to serve
• lemon wedges, to serve

Mustard Dressing

• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• juice from 1 lemon or 1 tablespoon apple cider vinegar 
• 1 - 2 tablespoons evo or olive oil

Preheat oven to 400 degrees.

Prepare cauliflower and chickpeas, toss together in a large roasting pan with 2 tablespoons of olive oil and dash or two of salt. Roast for 45 minutes, stirring every 15 minutes or so.

In a medium pot, add quinoa, water and a pinch of salt. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Remove cover and let set 10 minutes and fluff with a fork.

In a small bowl, prepare your mustard dressing and set aside. You may like to double this recipe and have some to drizzle over top your plated serving.

Once roasting is done, let cool a few minutes. While still warm, place cauliflower and chickpeas in a medium size bowl, add dressing and toss. Add in parsley last or top your portion when before serving. Tastes great warm or at room temperature.

Serve cauliflower and chickpea mix over a nice bed of quinoa along with lemon wedges.

Serves two with left over quinoa.

Enjoy often and eat more chickpeas!

reade more... Résuméabuiyad

French Lentil & Bitter Greens Salad

I know, I know...another salad! :)

It is no secret that salads have been on my mind lately. The weather is warming up here in So. Cal and I instinctually start craving them. And so it is...another salad that I have been loving lately I have to share with you. And if you're like me, you can find a salad and stick with it for month's on end. This is one of those simple salads that falls into that category for me. Not that my other salads don't but this one has lots of qualities that suit me on a regular basis. For one, it's easy. It's only one tablespoon oil. The ingredients are simple and readily available. It's filling and has a nice share of protein from the lentils. The lentils can be served warmed or chilled, making it a nice versatile salad for the cooler season's. For me these are great qualities that I can stand behind day after day. 

The first time I had french lentils was from Trader Joe's. They sell a steamed package that is fantastic! I've used them for tacos, eaten them plain, either cold or warmed, and now in salads. If you have access to these Trader Joe's lentils by all means feel free to use them in this recipe in place of making them from scratch. 

I finally got my hands on some dried french green lentils from Bob's Red Mill. I love them as well...they are so beautiful dry with their marbled and speckled surface. They have a nice flavor and pair wonderfully in this salad with the bitter sweet greens while adding a nice heartiness. I like to use about 1 cup cooked lentils for my salad but feel free to adjust up or down to suit your needs. Anything smaller than a cup for me and I'm hungry an hour after. I like my salads to be on the big side! You will have left over lentils for another salad or usage of choice. 

The remaining key ingredients are simple and few. You may even have most of them on hand right now. I know the endive may be a bit harder for some to come by but you can use all arugula or choose from a variety of bitter greens such as radicchio, kale (julienned lacinato is best for this recipe), watercress, spinach, escarole, dandelion, etc. Use a much as you like of each ingredient. 

On a side note: I love music...when I'm in the kitchen playing around with recipes I usually have my playlist going and the volume up high...it's so therapeutic and relaxing to me. I thought I'd share a track that suited this recipe a bit, being that they both relate to french. You may already know this song, and if you don't have a listen and enjoy the mellow sounds...

Thievery Corporation - Lebanese Blonde (French Version)

French Lentil & Bitter Greens Salad

Salad

• 1 cup french lentils (beluga or puy), rinsed and picked over
• 2 bay leafs
• 3 cups water
• 1/2 teaspoon garlic powder
• bitter greens of choice (arugula, belgian endive, watercress, spinach, lacinato kale, escarole, dandelion to name a few)
• grape tomatoes, halved
• scallions or shallots, sliced
• mineral salt, to taste
• fresh cracked pepper, to taste

Lemon Dijon Balsamic Vinaigrette

• 1 tablespoon extra virgin olive oil 
• 1 tablespoon white or dark balsamic vinegar (I used white)
• 2 teaspoons dijon mustard (whole grain is great too)
• juice of one small lemon

In a medium size pot, bring water, lentils, bay leafs and garlic powder to a boil. Cover, reduce heat and simmer for 20 minutes. We want them tender but still holding their shape. Remove from heat, let cool a few minutes and drain.

While lentils are cooking start your vinaigrette. In a small bowl, whisk together the olive oil, balsamic vinegar, dijon mustard and lemon juice. Set aside. Note: Instead of adding salt and pepper to the dressing...I prefer to simply add it to my salad instead.

Next, prepare your greens and remaining salad ingredients using as much or little as you like.

Once lentils are done, prepare your salad by laying your greens first, then add in some lentils and toss gently. Top with tomatoes, scallions and a good sprinkling of mineral salt and fresh cracked pepper. Or simply lay your greens and top with lentils and remaining salad ingredients without tossing at all if you rather. No rules here, do what feels best for you! Store leftover lentils in the refrigerator for another salad or usage of choice.

Enjoy!

I know, I know...another salad! :)

It is no secret that salads have been on my mind lately. The weather is warming up here in So. Cal and I instinctually start craving them. And so it is...another salad that I have been loving lately I have to share with you. And if you're like me, you can find a salad and stick with it for month's on end. This is one of those simple salads that falls into that category for me. Not that my other salads don't but this one has lots of qualities that suit me on a regular basis. For one, it's easy. It's only one tablespoon oil. The ingredients are simple and readily available. It's filling and has a nice share of protein from the lentils. The lentils can be served warmed or chilled, making it a nice versatile salad for the cooler season's. For me these are great qualities that I can stand behind day after day. 

The first time I had french lentils was from Trader Joe's. They sell a steamed package that is fantastic! I've used them for tacos, eaten them plain, either cold or warmed, and now in salads. If you have access to these Trader Joe's lentils by all means feel free to use them in this recipe in place of making them from scratch. 

I finally got my hands on some dried french green lentils from Bob's Red Mill. I love them as well...they are so beautiful dry with their marbled and speckled surface. They have a nice flavor and pair wonderfully in this salad with the bitter sweet greens while adding a nice heartiness. I like to use about 1 cup cooked lentils for my salad but feel free to adjust up or down to suit your needs. Anything smaller than a cup for me and I'm hungry an hour after. I like my salads to be on the big side! You will have left over lentils for another salad or usage of choice. 

The remaining key ingredients are simple and few. You may even have most of them on hand right now. I know the endive may be a bit harder for some to come by but you can use all arugula or choose from a variety of bitter greens such as radicchio, kale (julienned lacinato is best for this recipe), watercress, spinach, escarole, dandelion, etc. Use a much as you like of each ingredient. 

On a side note: I love music...when I'm in the kitchen playing around with recipes I usually have my playlist going and the volume up high...it's so therapeutic and relaxing to me. I thought I'd share a track that suited this recipe a bit, being that they both relate to french. You may already know this song, and if you don't have a listen and enjoy the mellow sounds...

Thievery Corporation - Lebanese Blonde (French Version)

French Lentil & Bitter Greens Salad

Salad

• 1 cup french lentils (beluga or puy), rinsed and picked over
• 2 bay leafs
• 3 cups water
• 1/2 teaspoon garlic powder
• bitter greens of choice (arugula, belgian endive, watercress, spinach, lacinato kale, escarole, dandelion to name a few)
• grape tomatoes, halved
• scallions or shallots, sliced
• mineral salt, to taste
• fresh cracked pepper, to taste

Lemon Dijon Balsamic Vinaigrette

• 1 tablespoon extra virgin olive oil 
• 1 tablespoon white or dark balsamic vinegar (I used white)
• 2 teaspoons dijon mustard (whole grain is great too)
• juice of one small lemon

In a medium size pot, bring water, lentils, bay leafs and garlic powder to a boil. Cover, reduce heat and simmer for 20 minutes. We want them tender but still holding their shape. Remove from heat, let cool a few minutes and drain.

While lentils are cooking start your vinaigrette. In a small bowl, whisk together the olive oil, balsamic vinegar, dijon mustard and lemon juice. Set aside. Note: Instead of adding salt and pepper to the dressing...I prefer to simply add it to my salad instead.

Next, prepare your greens and remaining salad ingredients using as much or little as you like.

Once lentils are done, prepare your salad by laying your greens first, then add in some lentils and toss gently. Top with tomatoes, scallions and a good sprinkling of mineral salt and fresh cracked pepper. Or simply lay your greens and top with lentils and remaining salad ingredients without tossing at all if you rather. No rules here, do what feels best for you! Store leftover lentils in the refrigerator for another salad or usage of choice.

Enjoy!

reade more... Résuméabuiyad

Spring Salad with Edible Flowers & Dandelion Greens

Spring...one of my favorite times of year! This is the time for renewal, opening all the windows in the house and letting everything air out from the long closed up winter days. The birds are singing, the flowers are coming into blossom and the trees are sprouting their leaves to soak up the sunshine. It's a rebirth! This salad comes as a perfect way to add some of your favorite spring blossoms into a meal for an even more enjoyable way to celebrate the flowers of spring. They add wonderful fragrance and color. Use whatever flower is available to you. I have used wisteria here but if you don't have a wisteria, you can just as easily add some bougainvillea petals, rose petals or pansies. Here is a list of edible flowers for you to glance at when you can. Wisteria and bougainvillea are not on the list but they are edible (I did my homework before eating them.). I also added some of my bougainvillea petals (stamen and pistols removed), before eating this salad. This was a really lovely dish and I will most definitely be having it again! You can find the original recipe here: Edible & Medicinal Flowers. I wasn't sure at first but when everything is together and you take your first bite, you'll discover that these ingredients all come together with great flavor and an exotic appeal.

Let me tell you a bit about my wisteria. Every year I get so excited to see it bloom and come to life. It is so fragrant and colorful. The blooms fall and hang beautifully. The clean up is another story but it's all so worth the beauty. At this time of year you can find me peeking and peering all day long watching as the blooms get bigger and bigger. They start as a small little bud and grow into gorgeous strands of lilac and purple flowers. This beautiful plant was a gift from my parents about 15 years ago. They always have the best taste! It was originally a bonsai, but after a while I decided to put it into a large clay pot and train it as a sprawling standard. It has been there ever since blooming faithfully year after year. It's truly an easy plant to care for. They are very hardy, aren't too needy and will live a very long time once established! 

Another special ingredient in this spring salad is dandelion greens. This is my first experience with dandelions. They are full of nutrition and are very tasty. In the scheme of leafy greens, dandelions are up there with the highly beneficial kale. I purchased these at my local Sprout's store. Dandelions are known to be high in calcium, rich in iron and full of antioxidents. They are also a great detoxifying green, full of minerals and trace elements as well as being high in protein, more so that spinach. I will be alternating some of these to my juicing and smoothie regimen as well. You can use dandelion greens in many ways. I have seen recipes for sauteing them, you can also use them in a pesto, or toss them in salads, soups and stews. They are not just a weed but a beneficial green to add to your green & healthy diet. 

So casual and lively, a great way to bring in the spring...

Spring Salad: Edible Flowers & Dandelion Greens

Ingredients

• spring mix salad
• dandelions or watercress
• handful wisteria flowers, pulled of their stems (I left mine on, quite by accident)
• english cucumber, chopped
• sweet orange, peeled and chopped
• orange zest

Dressing (serves 2)

• 2 tablespoon balsamic vinegar
• 2 tablespoon extra virgin olive oil
• 1 tablespoons maple syrup
• 1 teaspoon dijon mustard
• juice of 1/2 orange
• cracked pepper to taste

Start with the dressing by combining all ingredients, except the oil, in a small bowl or decanter, mix well and then add in the olive oil. Mix again and let set.

For the salad ingredients, use as much as you like of each ingredient. Mix your greens, place on serving dish and top with cucumber, orange pieces, orange zest and flowers. Drizzle with dressing just before serving.

Enjoy! 

Spring...one of my favorite times of year! This is the time for renewal, opening all the windows in the house and letting everything air out from the long closed up winter days. The birds are singing, the flowers are coming into blossom and the trees are sprouting their leaves to soak up the sunshine. It's a rebirth! This salad comes as a perfect way to add some of your favorite spring blossoms into a meal for an even more enjoyable way to celebrate the flowers of spring. They add wonderful fragrance and color. Use whatever flower is available to you. I have used wisteria here but if you don't have a wisteria, you can just as easily add some bougainvillea petals, rose petals or pansies. Here is a list of edible flowers for you to glance at when you can. Wisteria and bougainvillea are not on the list but they are edible (I did my homework before eating them.). I also added some of my bougainvillea petals (stamen and pistols removed), before eating this salad. This was a really lovely dish and I will most definitely be having it again! You can find the original recipe here: Edible & Medicinal Flowers. I wasn't sure at first but when everything is together and you take your first bite, you'll discover that these ingredients all come together with great flavor and an exotic appeal.

Let me tell you a bit about my wisteria. Every year I get so excited to see it bloom and come to life. It is so fragrant and colorful. The blooms fall and hang beautifully. The clean up is another story but it's all so worth the beauty. At this time of year you can find me peeking and peering all day long watching as the blooms get bigger and bigger. They start as a small little bud and grow into gorgeous strands of lilac and purple flowers. This beautiful plant was a gift from my parents about 15 years ago. They always have the best taste! It was originally a bonsai, but after a while I decided to put it into a large clay pot and train it as a sprawling standard. It has been there ever since blooming faithfully year after year. It's truly an easy plant to care for. They are very hardy, aren't too needy and will live a very long time once established! 

Another special ingredient in this spring salad is dandelion greens. This is my first experience with dandelions. They are full of nutrition and are very tasty. In the scheme of leafy greens, dandelions are up there with the highly beneficial kale. I purchased these at my local Sprout's store. Dandelions are known to be high in calcium, rich in iron and full of antioxidents. They are also a great detoxifying green, full of minerals and trace elements as well as being high in protein, more so that spinach. I will be alternating some of these to my juicing and smoothie regimen as well. You can use dandelion greens in many ways. I have seen recipes for sauteing them, you can also use them in a pesto, or toss them in salads, soups and stews. They are not just a weed but a beneficial green to add to your green & healthy diet. 

So casual and lively, a great way to bring in the spring...

Spring Salad: Edible Flowers & Dandelion Greens

Ingredients

• spring mix salad
• dandelions or watercress
• handful wisteria flowers, pulled of their stems (I left mine on, quite by accident)
• english cucumber, chopped
• sweet orange, peeled and chopped
• orange zest

Dressing (serves 2)

• 2 tablespoon balsamic vinegar
• 2 tablespoon extra virgin olive oil
• 1 tablespoons maple syrup
• 1 teaspoon dijon mustard
• juice of 1/2 orange
• cracked pepper to taste

Start with the dressing by combining all ingredients, except the oil, in a small bowl or decanter, mix well and then add in the olive oil. Mix again and let set.

For the salad ingredients, use as much as you like of each ingredient. Mix your greens, place on serving dish and top with cucumber, orange pieces, orange zest and flowers. Drizzle with dressing just before serving.

Enjoy! 

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Garden Quinoa Salad w/ Zesty Garlic Dressing

In keeping with the New Year's healthy beginnings, I have put together this wonderful little salad with a nice zesty dressing for us. It's inspired by my Chopped Vegetable Salad w/Citrus Garlic Dressing. It just sounded so good. I don't know about you, but I love quinoa and eat if often. I will usually make a batch on the weekend to have during the week as needed, as it refrigerates so well. I love it with just simple lemon pepper and a squeeze of lemon on top. Or dice up some fresh vegetables, add some beans, sea salt & cracked pepper and your good for a lunch or two, or dinner or two for that matter. Quinoa is also a great addition to the 'clean the fridge out' day since it pairs so well with just about anything. Here I have my priced quinoa with this really refreshing and zesty salad that's both healthy and delicious! You could add some chopped cilantro, basil or parsley or try adding a sprinkle of pepita seeds. I'm sure this can be improved on with a few other ingredients so have at it and enjoy every bite!

Garden Quinoa Salad w/Zesty Garlic Dressing

Salad

• 1 cup quinoa
• 1 1/2 cups water
• 1 cup edemama
• 1 cup english cucumber, chopped
• 1 cup yellow bell pepper, chopped
• 1 cup orange bell pepper, chopped
• 1/2  cup grape or cherry tomatoes, sliced in half
• 1/2 cup green onions (scallions), thinly sliced

Dressing

• 4 garlic cloves, minced
• juice of two medium lemons
• 3 rounded tablespoons stoneground or dijon mustard (I used stoneground)
• 2 tablespoons extra virgin olive oil
• himalayan salt, to taste
• cracked pepper, to taste

Rinse quinoa gently under running water to remove any dust. In a medium size pot, add quinoa and 1 1/2 cups water, bring to a boil, cover, reduce heat and simmer for 15 minutes. Once done, remove cover and let stand 15 minutes, fluff with a fork. Perfect quinoa!

While quinoa is cooking, combine all the dressing ingredients in a small bowl, taste for seasoning and let set.

Chop and dice your remaining vegetables, except the edemama. Place chopped vegetables and edemama in a large bowl, add the dressing tossing gently to coat.

Once ready, add quinoa to the vegetables and toss together. Serve with a little more sea salt & cracked pepper and squeeze of lemon on top. Pairs well with a nice glass of refreshing lemon water. Makes appx. 6 serving.

Enjoy!

In keeping with the New Year's healthy beginnings, I have put together this wonderful little salad with a nice zesty dressing for us. It's inspired by my Chopped Vegetable Salad w/Citrus Garlic Dressing. It just sounded so good. I don't know about you, but I love quinoa and eat if often. I will usually make a batch on the weekend to have during the week as needed, as it refrigerates so well. I love it with just simple lemon pepper and a squeeze of lemon on top. Or dice up some fresh vegetables, add some beans, sea salt & cracked pepper and your good for a lunch or two, or dinner or two for that matter. Quinoa is also a great addition to the 'clean the fridge out' day since it pairs so well with just about anything. Here I have my priced quinoa with this really refreshing and zesty salad that's both healthy and delicious! You could add some chopped cilantro, basil or parsley or try adding a sprinkle of pepita seeds. I'm sure this can be improved on with a few other ingredients so have at it and enjoy every bite!

Garden Quinoa Salad w/Zesty Garlic Dressing

Salad

• 1 cup quinoa
• 1 1/2 cups water
• 1 cup edemama
• 1 cup english cucumber, chopped
• 1 cup yellow bell pepper, chopped
• 1 cup orange bell pepper, chopped
• 1/2  cup grape or cherry tomatoes, sliced in half
• 1/2 cup green onions (scallions), thinly sliced

Dressing

• 4 garlic cloves, minced
• juice of two medium lemons
• 3 rounded tablespoons stoneground or dijon mustard (I used stoneground)
• 2 tablespoons extra virgin olive oil
• himalayan salt, to taste
• cracked pepper, to taste

Rinse quinoa gently under running water to remove any dust. In a medium size pot, add quinoa and 1 1/2 cups water, bring to a boil, cover, reduce heat and simmer for 15 minutes. Once done, remove cover and let stand 15 minutes, fluff with a fork. Perfect quinoa!

While quinoa is cooking, combine all the dressing ingredients in a small bowl, taste for seasoning and let set.

Chop and dice your remaining vegetables, except the edemama. Place chopped vegetables and edemama in a large bowl, add the dressing tossing gently to coat.

Once ready, add quinoa to the vegetables and toss together. Serve with a little more sea salt & cracked pepper and squeeze of lemon on top. Pairs well with a nice glass of refreshing lemon water. Makes appx. 6 serving.

Enjoy!

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Smoky Chipotle Maple Tofu Sandwich

I've had my eye on this recipe for a while and finally got around to putting it together. Let me tell you, it did not disappoint. My only additions were adding a little bit of ground chipolte pepper and using a bit more of each ingredient than what it called for in the marinade. I love the caramelized onions and the avocado mash as the condiment...so good! I love using avocado or a light flavored thin style hummus as a sandwich spread. You could also use veganaise too. If you use the avocado, I ensure you that you will not miss the old standard spreads. The tomato will also lend some nice juices into the mix. 

This is reminiscent of a B.L.T in some ways....or rather it might be called a T.L.T. However you call it, this was a great find and a keeper! And, it will leave your home smelling delicious. :)

Smoky Chipotle Maple Tofu Sandwich

Ingredients

• 1 block (15oz) organic firm or extra firm tofu, drained, pressed and thinly sliced
• 1 onion, thinly sliced
• 2 tablespoons sesame or olive oil, divided
• 1 medium tomato, sliced thin
• Dijon or stoneground mustard, to spread
• 1 avocado, mashed, to spread
• a few leaves of your favorite sandwich greens, red or green leaf, romaine, iceberg, etc...
• salt to taste
• 6 slices bread of choice

Marinade

• 2 cloves garlic, crushed and minced 
• 3 tablespoons pure maple syrup
• 2 tablespoon tamari, bragg's or soy sauce (use less if using soy sauce, may be too salty) 
• 1/2 teaspoon liquid smoke
• a few dashes of chipotle powder, to taste

In a small bowl, mix together your marinade. Place tofu in a shallow bowl, or pie dish, along with the marinade and let soak for about 1 hour turning carefully once or twice in between. 

Once the hour is almost up, caramelize your onions using 1 tablespoon oil. Heat oil over medium heat, add onions, turn down heat to medium low, stir often and cook until they start to brown and caramelize. May take 10 to 15 minutes or so. Once done, set aside.

In same skillet, heat remaining oil and cook tofu over medium high heat. Add a little extra chipotle powder & salt if desired. Once tofu has browned, gently flip and brown the other side. It's ok if it gets a little crispy too! If you feel it is drying out too much, add some of the juices from the bowl it marinated in for extra moisture. When done, remove from heat.

Toast your bread. Spread one side of toast with mustard and the other with a layer of mashed avocado. Over the avocado, layer your lettuce, tomato, caramelized onions and tofu. Top with your other slice of bread. You can either eat it as is or slice in half. Serves three.

Notes: If you don't like caramelized onions, substitute with raw.

Enjoy! 

Recipe and photos inspired by I Love Vegan, find original recipe here

I've had my eye on this recipe for a while and finally got around to putting it together. Let me tell you, it did not disappoint. My only additions were adding a little bit of ground chipolte pepper and using a bit more of each ingredient than what it called for in the marinade. I love the caramelized onions and the avocado mash as the condiment...so good! I love using avocado or a light flavored thin style hummus as a sandwich spread. You could also use veganaise too. If you use the avocado, I ensure you that you will not miss the old standard spreads. The tomato will also lend some nice juices into the mix. 

This is reminiscent of a B.L.T in some ways....or rather it might be called a T.L.T. However you call it, this was a great find and a keeper! And, it will leave your home smelling delicious. :)

Smoky Chipotle Maple Tofu Sandwich

Ingredients

• 1 block (15oz) organic firm or extra firm tofu, drained, pressed and thinly sliced
• 1 onion, thinly sliced
• 2 tablespoons sesame or olive oil, divided
• 1 medium tomato, sliced thin
• Dijon or stoneground mustard, to spread
• 1 avocado, mashed, to spread
• a few leaves of your favorite sandwich greens, red or green leaf, romaine, iceberg, etc...
• salt to taste
• 6 slices bread of choice

Marinade

• 2 cloves garlic, crushed and minced 
• 3 tablespoons pure maple syrup
• 2 tablespoon tamari, bragg's or soy sauce (use less if using soy sauce, may be too salty) 
• 1/2 teaspoon liquid smoke
• a few dashes of chipotle powder, to taste

In a small bowl, mix together your marinade. Place tofu in a shallow bowl, or pie dish, along with the marinade and let soak for about 1 hour turning carefully once or twice in between. 

Once the hour is almost up, caramelize your onions using 1 tablespoon oil. Heat oil over medium heat, add onions, turn down heat to medium low, stir often and cook until they start to brown and caramelize. May take 10 to 15 minutes or so. Once done, set aside.

In same skillet, heat remaining oil and cook tofu over medium high heat. Add a little extra chipotle powder & salt if desired. Once tofu has browned, gently flip and brown the other side. It's ok if it gets a little crispy too! If you feel it is drying out too much, add some of the juices from the bowl it marinated in for extra moisture. When done, remove from heat.

Toast your bread. Spread one side of toast with mustard and the other with a layer of mashed avocado. Over the avocado, layer your lettuce, tomato, caramelized onions and tofu. Top with your other slice of bread. You can either eat it as is or slice in half. Serves three.

Notes: If you don't like caramelized onions, substitute with raw.

Enjoy! 

Recipe and photos inspired by I Love Vegan, find original recipe here

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Apple, Beet & Fennel Salad with Balsamic Maple Dijon Vinaigrette

 This is one of those unusual dishes that turned out to be fantastic. It's quite colorful and almost surreal looking. This came about as I had an extra fennel left over from my Butternut Squash and Fennel Lasagne and a beet that I was going to use in another recipe but decided against it. A google search of fennel and beet brought me to a few various recipes, some of which included my favorite apple, the fuji. I came up with my own version using this wonderful dressing. To be honest, I don't really care for beets much but trying to work them into my lifestyle. This salad is perfect! The beets and all the flavors come together beautifully making it a go to salad that can give me the excellent beet nutrition that I'm looking to add to my meal rotation every now and then.
You could also use other colored beets too. I experimented with a yellow one and it was just as colorful and tasty as well. The maple pecans really add a nice touch. I can't imagine not making this salad without all of these ingredients as they each add their own special touch but you can adjust to suit your flavor palate. I'm looking forward to more of this in the future using some of the other colored beets again as well...really delicious!

Apple, Beet & Fennel Salad w/ Balsamic Maple Dijon Vinaigrette

Ingredients

Salad

• 1/2 cup pecans or walnuts, roughly chopped
• 1/4 cup pure maple syrup
• 1 red beet (uncooked), peeled and coarsely grated
• 1 fennel bulb, sliced or diced...a few frods reserved for garnish
• 1 fuji apple, or hard crisp apple or pear of choice, cored and diced
• handful of mint leaves, roughly chopped
• arugula or spinach, optional

Balsamic Maple Dijon Vinaigrette

• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon pure maple syrup
• 1 heaping teaspoon dijon or stoneground mustard
• salt & pepper to taste

Directions

Preheat oven to 350 degrees. Mix nuts with 1/4 cup maple syrup and place in a single layer on a cookie sheet lined with parchment paper. Cook for about 10 minutes, set aside to cool. Maple will be carmelized on the nuts and your home will be smelling oh so good at this point !

Prepare your vegetables, fruit and herbs, combine them in a large bowl or dish of choice. Place all vinaigrette ingredients in a small bowl, combine until blended adding salt and pepper to taste. Add nuts (reserve a few for garnish) and dressing to prepared mix and combine.

Serve on a small bed of arugula or spinach, garnish with nuts and a few fennel fronds.

Notes: You may like to grate your apple and fennel. I tried it myself but didn't care for it as I prefer to have some chunkiness to my salad.

If using a lighter color beet, you may consider using apple cider vinegar in place of the balsamic so the dark color of the balsamic doesn't discolor your lighter colored beets.

Enjoy the flavor sensation !

 This is one of those unusual dishes that turned out to be fantastic. It's quite colorful and almost surreal looking. This came about as I had an extra fennel left over from my Butternut Squash and Fennel Lasagne and a beet that I was going to use in another recipe but decided against it. A google search of fennel and beet brought me to a few various recipes, some of which included my favorite apple, the fuji. I came up with my own version using this wonderful dressing. To be honest, I don't really care for beets much but trying to work them into my lifestyle. This salad is perfect! The beets and all the flavors come together beautifully making it a go to salad that can give me the excellent beet nutrition that I'm looking to add to my meal rotation every now and then.
You could also use other colored beets too. I experimented with a yellow one and it was just as colorful and tasty as well. The maple pecans really add a nice touch. I can't imagine not making this salad without all of these ingredients as they each add their own special touch but you can adjust to suit your flavor palate. I'm looking forward to more of this in the future using some of the other colored beets again as well...really delicious!

Apple, Beet & Fennel Salad w/ Balsamic Maple Dijon Vinaigrette

Ingredients

Salad

• 1/2 cup pecans or walnuts, roughly chopped
• 1/4 cup pure maple syrup
• 1 red beet (uncooked), peeled and coarsely grated
• 1 fennel bulb, sliced or diced...a few frods reserved for garnish
• 1 fuji apple, or hard crisp apple or pear of choice, cored and diced
• handful of mint leaves, roughly chopped
• arugula or spinach, optional

Balsamic Maple Dijon Vinaigrette

• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon pure maple syrup
• 1 heaping teaspoon dijon or stoneground mustard
• salt & pepper to taste

Directions

Preheat oven to 350 degrees. Mix nuts with 1/4 cup maple syrup and place in a single layer on a cookie sheet lined with parchment paper. Cook for about 10 minutes, set aside to cool. Maple will be carmelized on the nuts and your home will be smelling oh so good at this point !

Prepare your vegetables, fruit and herbs, combine them in a large bowl or dish of choice. Place all vinaigrette ingredients in a small bowl, combine until blended adding salt and pepper to taste. Add nuts (reserve a few for garnish) and dressing to prepared mix and combine.

Serve on a small bed of arugula or spinach, garnish with nuts and a few fennel fronds.

Notes: You may like to grate your apple and fennel. I tried it myself but didn't care for it as I prefer to have some chunkiness to my salad.

If using a lighter color beet, you may consider using apple cider vinegar in place of the balsamic so the dark color of the balsamic doesn't discolor your lighter colored beets.

Enjoy the flavor sensation !

reade more... Résuméabuiyad

Chopped Vegetable Salad & Citrus Garlic Dressing

This is a lighter fare from some of my most recent posts. Freshness is always welcome around here. A simple salad is one of my favorite meals, especially when I'm on the go...I like to pack a salad and some fruit to snack on for the day, maybe a raw cookie or two as well. I also like to spiralize cucumbers and zucchini for my salad base to change it up. You could just as easily use cooked pasta as a base for this salad as well. The garlic dressing is very light with a nice combination of citrus, dijon, pepper and garlic...leaving a nice taste on your lips. 

 Ingredients

Salad
2 cups English cucumbers, chopped
1 cup yellow bell pepper, chopped
1 cup orange or red bell pepper, chopped
1 cup plum or roma tomatoes, chopped
1/2 cup scallions, chopped

Garlic Dressing
2 garlic cloves, minced
juice of one medium lemon
1 tablespoon olive oil
1 heaping tablespoon Dijon mustard or stoneground
himalayan salt to taste
fresh cracked pepper or lemon pepper to taste


any leafy green or cooked pasta of choice, optional

Combine first 5 ingredients in a large bowl. Combine garlic dressing ingredients in a small bowl and mix well. Pour dressing over vegetables, tossing gently to coat. Serve salad on a bed of leafy greens, whole grain pasta or eat as is.

To make this a 100% alkalizing salad, squeeze lemon and add a sprinkle of cumin....or combine grated ginger and the juice of one orange...so fresh and good! This salad is a great place to add a sprinkle of chia seeds or pepitos...

Enjoy !

This is a lighter fare from some of my most recent posts. Freshness is always welcome around here. A simple salad is one of my favorite meals, especially when I'm on the go...I like to pack a salad and some fruit to snack on for the day, maybe a raw cookie or two as well. I also like to spiralize cucumbers and zucchini for my salad base to change it up. You could just as easily use cooked pasta as a base for this salad as well. The garlic dressing is very light with a nice combination of citrus, dijon, pepper and garlic...leaving a nice taste on your lips. 

 Ingredients

Salad
2 cups English cucumbers, chopped
1 cup yellow bell pepper, chopped
1 cup orange or red bell pepper, chopped
1 cup plum or roma tomatoes, chopped
1/2 cup scallions, chopped

Garlic Dressing
2 garlic cloves, minced
juice of one medium lemon
1 tablespoon olive oil
1 heaping tablespoon Dijon mustard or stoneground
himalayan salt to taste
fresh cracked pepper or lemon pepper to taste


any leafy green or cooked pasta of choice, optional

Combine first 5 ingredients in a large bowl. Combine garlic dressing ingredients in a small bowl and mix well. Pour dressing over vegetables, tossing gently to coat. Serve salad on a bed of leafy greens, whole grain pasta or eat as is.

To make this a 100% alkalizing salad, squeeze lemon and add a sprinkle of cumin....or combine grated ginger and the juice of one orange...so fresh and good! This salad is a great place to add a sprinkle of chia seeds or pepitos...

Enjoy !

reade more... Résuméabuiyad

Not So Honey - Maple Dijon Dressing

The honey dijon dressing was one of my favorite homemade dressings before I became vegan. Well, this and my Balsamic Dressing, both have their qualities and place. I used to make it fresh everyday for my to go salad. I love this version using pure maple syrup in place of honey just as much, if not more. It's a single serving recipe that you can count on...quick, easy and delicious. My favorite is stoneground mustard, great full body flavor. This dressing will compliment many various salads or use as a marinade for grilling or roasting.

Not So Honey - Maple Dijon Dressing

Ingredients

• 1 tablespoon dijon mustard or stoneground
• 1 tablespoon pure maple or agave syrup
• 1 tablespoon extra virgin olive oil
• 1 tablespoon water

Combine all ingredients in small bowl...

Whisk or stir until combined...

Serve as you like. Feel free to add cracked pepper & sea salt. Makes one serving.

Let me say that my salad was three, maybe four, times this size when I finally got to eat it...it included romaine lettuce, mushrooms, orange bell pepper, scallions, broccoli florets, grape tomatoes, raw sunflower seeds, raisins and cilantro. Simple and delicious. :)

Enjoy !

The honey dijon dressing was one of my favorite homemade dressings before I became vegan. Well, this and my Balsamic Dressing, both have their qualities and place. I used to make it fresh everyday for my to go salad. I love this version using pure maple syrup in place of honey just as much, if not more. It's a single serving recipe that you can count on...quick, easy and delicious. My favorite is stoneground mustard, great full body flavor. This dressing will compliment many various salads or use as a marinade for grilling or roasting.

Not So Honey - Maple Dijon Dressing

Ingredients

• 1 tablespoon dijon mustard or stoneground
• 1 tablespoon pure maple or agave syrup
• 1 tablespoon extra virgin olive oil
• 1 tablespoon water

Combine all ingredients in small bowl...

Whisk or stir until combined...

Serve as you like. Feel free to add cracked pepper & sea salt. Makes one serving.

Let me say that my salad was three, maybe four, times this size when I finally got to eat it...it included romaine lettuce, mushrooms, orange bell pepper, scallions, broccoli florets, grape tomatoes, raw sunflower seeds, raisins and cilantro. Simple and delicious. :)

Enjoy !

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Flax & EVO Balsamic Vinaigrette

It's always nice to have a balsamic dressing recipe handy and this one is pretty fabulous! It's of a two-fold goodness. For one I prefer to make my own dressing whenever possible. I like to know the exact ingredients and methods used. Secondly, I'm always trying to add healthy twists to my meals whenever I can. With this balsamic vinaigrette I have combined flax seed oil with the traditional extra virgin olive oil to add some omega-3 to my diet without much effort or loss of taste. I felt that with the strength of the dijon, mustard and balsamic vinegar it wouldn't alter the underlying flavor. And I was right, this has a nice easy flavor just like I like it, a little sweet and tangy. Perfection!

Let's get started....here's what went into this batch. Not everything is organic but I do as much as I can. I will use up some of my older stuff and buy organic when replacing if possible. Waiting for the day when everything is organic and we don't need labels. :)

Ingredients

• 1/4 cup flax seed oil or hemp seed oil
• 1/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoon pure maple syrup, optional
• 1 tablespoon dijon mustard or stoneground
• 1 glove garlic, minced
• himalayan salt & pepper to taste

Directions

Combine all ingredients except the oils in a small mason jar or a medium-sized squeeze bottle (diner style). Mix by shaking well until emulsified, then add the oils and mix again. Lastly, taste for flavor adding anything you feel is needed. 

• • •

Drizzle on salads or vegetables...anything you like! Keep refrigerated and use within a week. You can also make this without the flax oil and it will last about a month.

Enjoy !

It's always nice to have a balsamic dressing recipe handy and this one is pretty fabulous! It's of a two-fold goodness. For one I prefer to make my own dressing whenever possible. I like to know the exact ingredients and methods used. Secondly, I'm always trying to add healthy twists to my meals whenever I can. With this balsamic vinaigrette I have combined flax seed oil with the traditional extra virgin olive oil to add some omega-3 to my diet without much effort or loss of taste. I felt that with the strength of the dijon, mustard and balsamic vinegar it wouldn't alter the underlying flavor. And I was right, this has a nice easy flavor just like I like it, a little sweet and tangy. Perfection!

Let's get started....here's what went into this batch. Not everything is organic but I do as much as I can. I will use up some of my older stuff and buy organic when replacing if possible. Waiting for the day when everything is organic and we don't need labels. :)

Ingredients

• 1/4 cup flax seed oil or hemp seed oil
• 1/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoon pure maple syrup, optional
• 1 tablespoon dijon mustard or stoneground
• 1 glove garlic, minced
• himalayan salt & pepper to taste

Directions

Combine all ingredients except the oils in a small mason jar or a medium-sized squeeze bottle (diner style). Mix by shaking well until emulsified, then add the oils and mix again. Lastly, taste for flavor adding anything you feel is needed. 

• • •

Drizzle on salads or vegetables...anything you like! Keep refrigerated and use within a week. You can also make this without the flax oil and it will last about a month.

Enjoy !

reade more... Résuméabuiyad