I have had some busy weeks. This week will be my first for a few weeks not to be juggling a new job and an old job. Time in the kitchen has been limited and I have felt the need for some better meals. More vegies. Less carbs. I have been working my way through Kristy Turner's But I Could Never Go Vegan cookbook. The recipes are great and I will write more about the book one day. Today I wanted to share my version of a salad from the book.
Salad so often get a bad rap. I wish there were more salads like this one in the world. We had it on the weekend and it was such a delight. So much crunch and colour. So sharp and sweet and savoury. All wrapped up in a creamy dressing. The tang of the dressing worked well with the noochy cheesiness of the broccoli. I also loved that this salad used up some bits and pieces that were in my kitchen. Best of all, it was so satisfying that I didn't need anything with it or after it. If only it was enough to give me all the energy I need right now!
I am sending this salad to Lisa and Jac's No Croutons Required, to Meat Free Mondays and to Kimmy and Mary-Ellen for Healthy Vegan Fridays.
More substantial salads at Green Gourmet Giraffe:
Caesar salad (v)
Leon superfood salad (gf)
Mock tuna (chickpea) salad (gf, v)
Quinoa, cashew and honeyed carrot salad (gf)
Smoky potato, bean and corn salad (gf, v)
Taco salad with creamy dressing (gf)
Roasted Broccoli and Apple Salad
Adapted from But I Could Never Go Vegan by Kristy Turner, reproduced on The Full Helping
1 large stalk of broccoli
1 tablespoons tamari
1 tablespoons nutritional yeast flakes
1/2 tablespoon maple syrup
3 tablespoons lemon juice
2 tablespoons tahini
2 tablespoons apple cider vinegar
1 1/2 tablespoons maple syrup
2 teaspoons wholegrain mustard
A couple dashes of garlic powder
1 handful chopped cos lettuce (or baby spinach)
1 handful finely chopped purple cabbage
1/2 red apple, cored and thinly sliced
2 celery stalks, sliced
1/4 cup dried cranberries
1/4 cup roughly chopped roasted almonds
1-2 handfuls of sunflower sausage crumbles or tempeh bacon or tofu bacon
To roast broccoli: Cut broccoli into small florets and thinly slice the stems. Toss with tamari, maple syrup and nutritional yeast flakes. Roast until softened and starting to crisp around the edges. I microwaved my florets for 1 minute and then roasted at 220 C for 30 minutes. The original recipe suggested 20 minutes at 200 C. Set aside to cool.
Make dressing by placing all ingredients in a small bowl and whisking or mixing with a fork until smooth and creamy.
Make the salad by layering in the lettuce, cabbage, apple, celery, broccoli, cramberries and almonds. Drizzle with about half the dressing and toss. Serve topped with sausage crumbles and extra dressing on the side.
On the Stereo:
The Bestiality of Bonzo Dog Band