I see so many gorgeous, colourful salads here in my feed. So inspiring! Here my contribution – a nourishing, yummy salad with every colour of the rainbow. I served it with a smooth hummus on the side (see recipe for a world class hummus in my Stories).
Ingredients by colour: • Red rice and sliced red apples (red, obviously) • Golden bread croutons and roasted walnuts (let’s count that as orange, shall we?) • Marigold petals (yellow) • Steamed broccoli, avocado, green lentils, parsley and pumpkin seeds (green) • Raw grated beetroot (purple) • Borage petals (blue)
I hope you also enjoy eating the rainbow, my friends!
I found a recipe in @vegomagasinet for green pea falafel. I haven’t made my own falafel before, so I thought I’d give it a try. I had some trouble getting the falafel batter to hold together in the pan, but with some extra flour they turned out pretty decent. A beetroot hummus was a nice match, and with potato wedges, and tomatoes, parsley and the last cornflower from our garden it made a colourful bowl. . Don’t miss my Story highlight on how to make the smoothest and best hummus!
A nice dip or sauce can lift any salad bowl to new heights. And the more the merrier, right? So for this pasta bowl (yes, there is penne pasta well hidden underneath the greens), I topped it was guacamole, home made coleslaw with vegan mayo, and the smoothest hummus you could ever imagine. . I’ve put a Story highlight in my profile how to make this divine, life changing hummus (after a recipe from @hannelenesvegetar). After trying this, where the trick is to boil canned chickpeas with baking soda, you’ll never want to eat another hummus again. You can thank me later.
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
It’s all good that there are meat-free burgers, sausages and chick’n for those summer barbecues, so that more people skip the meat. But sometimes the veggies themselves are good enough.
We used slices of eggplant and zucchini, mushrooms, romaine lettuce, tomatoes and new potatoes and carrots (boiled beforehand until almost soft). Toss the veggies onto the grill, serve it with some hummus and sage, and at last sprinkle it with cashew parmesan.
Who says a sandwich can’t count as dinner? It only depends on what you put in it. If you stuff it until it almost bursts and you have to open up wider than at the dentist’s, I can assure you it’s dinner compatible. This one’s loaded with lettuce, grated carrots, cucumber, almond feta cheese, tomatoes, bean sprouts and beetroot hummus.
A colourful and delicious salad with durra, ovenbaked carrots, pickled red onions, black beans marinated in lemon juice, ginger and olive oil, quartered strawberries, basil and pumpkin seeds. Drizzle with a classic Dijon mustard vinaigrette and serve with lovely pink beetroot hummus.
Durra is naturally gluten free, it’s a seed and similar to quinoa and amaranth.
The best way of serving salad in our house is by not mixing it up. With four kids with different preferences we try to keep the ingredients separate, so everyone can pick what they like.
This salad platter was served with whole bulghur cooked with vegetable stock and tumeric for lovely colour, triangles of liba bread and hummus with sun-dried tomatoes. Simply add 8-10 sun-dried tomatoes and some oil from the jar when making your hummus, and use a bit less tahini. So tasty!
I love picnics! Everything tastes extra good on a blanket in the shade under a leafy tree on a sunny day.
In this lunch salad I used whole bulghur boiled in vegetable stock and tumeric, green lentils, sliced baby tomatoes and radishes, diced avocado and apple, fresh bean sprouts and some walnuts. I drizzled it with olive oil and added hummus with sundried tomatoes and a few basil leaves.
A very quick and easy bowl for a weekday dinner, it took me just over 15 minutes to get this on the table. Nothing fancy about this, but what makes it worth a post is the hummus. The key here is tahini in large quantities.
In the bowl I put basmati rice cooked in vegetable stock, diced tomatoes and cucumber and chopped fresh coriander and mint leaves. I topped with falafel (not home-made, that’s a challenge for another day) and sliced and quartered zucchini that I just fried for a few minutes together with the falafel.
So to the star of the bowl – the hummus.
2 cloves of garlic
1 packet of cooked chickpeas (400 g)
1 dl tahini (the darker the better!)
2 tsp lemon juice
0,5 dl canola oil
0.75 dl olive oil
0,5 tsp salt
2-3 tbsp cold water (if needed)
• Peel and finely slice the garlic. I like to sauté it for 2-3 minutes in a pan to make the taste less intense, but add it fresh if you prefer.
• Rinse and drain the chickpeas. Mix in a food processor together with garlic, tahini, lemon juice, canola and olive oil. Add salt to taste and mix in water if the hummus is too thick. I like mine very creamy and soft. If it’s too thick the texture is a bit dry.
• Top your bowl with the hummus. Put the rest of he hummus in an air tight jar and use as a sandwich spread the next morning. It lasts at least five days in the fridge.