Too many things in this salad to fit it into a bowl! I needed to use up leftover rice, so that was my base. It’s not something i usually put in a salad, but it worked really well. A great, filling salad!
On this plate: sweet potato, diced and oven baked red cabbage, thinly sliced green soy beans nectarines hummus with looooots of tahini cucumber alfalfa sprouts rock melon (hidden under the coriander) baby spinach capers coriander drizzle of vegan sriracha mayo . #neverenoughgreens #vegan #veganinspiration #veganfood #veganrecipes #plantbased #plantbasedfood #whatveganseat #greenisgood #dairyfree #forksoverknives #veganfoodshare #vegansofig #veganinspo #veganskmat #plantprotein #thefutureisgreen #climatefriendlyfood #friendsnotfood #vegansofig #vegansweden #veganisverige #växtbaserat #eatyourgreens #poweredbyplants #healthyfood #saladfordinner #sweetpotato #vegansalad #hummusislove
Another one of those salads where I simply roam the fridge, save some veggies or fruit before they go bad, add some tofu and drizzle with a super quick dressing. . In this mess you can find whole bulghur, watermelon, cucumber, sesame tofu, capers, fresh basil and coriander, and a tahini dressing. I just added some lime juice, salt and plant milk and stirred until smooth and runny.
I’ve been dreaming of creamy, delicious caesar dressing for a while. And there it was! I mixed to recipes from @nora_cooks_vegan and @thehiddenveggies. I don’t like the sharp taste of raw garlic, so I sautéed them gently before mixing. I served the dressing (yes – the dressing is the star here!) with Romaine lettuce, fried mushrooms, bread croutons and carrot “bacon”. (I’ll get back with a recipe for that. Fake bacon is great for us like pigs to be kept alive – check out the hashtag #gillagris – hijacked by vegans in an initiative from the great @javligtgott). . Dressing 2 dl soaked cashews 3 cloves of garlic, sauteed 1 tsp soy sauce 3 tbsp lemon juice 1 tbsp Dijon mustard 1 tbsp capers, drained 1 dl water 1/4 nori sheet . Mix all the ingredients in a blender or food processor until very smooth and creamy. Add generously to your Caesar salad. Store any leftovers in a jar in the fridge and use within 2-3 days.
A simple yet flavourful pasta dish with salty capers and olives and lots of garlic, perfect for a weeknight dinner.
250 g cocktail tomatoes 1 large tomato 4 cloves of garlic olive oil 20 kalamata olives 50 g capers 2 tsp miso paste 2 tbsp white wine fresh basil
Finely chop garlic and sauté in olive oil on medium heat. Cut the large tomato in pieces. This will add extra juice to the sauce. Add tomato chunks and cocktail tomatoes to the pan. Cook for a couple of minutes until soft. Add miso paste and wine to the pan, together with olives and capers. Simmer for 3-4 minutes. Season with salt and black pepper. Serve with spaghetti and fresh basil.
We made a lovely potato salad for Midsummer from @deliciousaus. It was the perfect summer evening dinner, with new potatoes and radish together with a green bean salad and fried tofu. Horseradish isn’t really my cup of tea, but I hear from reliable sources that it’s a nice addition to this dish.
800 g new potatoes
1 red onion
3 celery stalks
2 tbsp capers
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1 dl olive oil
50 g flat leaf parsley
horseradish for grating
Cook potatoes until just soft.
Finely chop red onion and celery. Finely slice radishes. Put in a big bowl together with capers.
Mix vinegar, olive oil and mustard in a small bowl. Add the dressing to the salad and mix well.
Cut the potatoes in large cubes while still warm. Carefully fold in with the vegetables and dressing. Season with salt and black pepper.
Serve while the salad is still slightly warm. Add coarsely chopped parsley just before serving. Grate fresh horseradish on top.
I finally tried making cashew cream. I liked the texture of it, but it does need a bit of seasoning. Here’s a cheesy one with a lemon twist that worked well with the asparagus.
Cashew cream Soak 2 dl of natural cashews for a few hours. Drain and mix with 1 dl cold water, 1 tbsp nutritional yeast, 1 clove of garlic, 2 tsp lemon juice, 1 tsp Dijon mustard, 0,5 tsp salt. Blend until you’ve got a smooth cream.
Fry finely chopped garlic with pieces of fresh asparagus, green peas and sunflower seeds. Add a few sliced dried tomatoes. Serve with spaghetti, cashew cream and top with capers and a drizzle of olive oil. Season with salt and pepper and lemon zest.