Today marks the start of autumn, with the older kids going back to school. But I refuse to think that salads are only for summer evenings, so here’s a salad that smoothly eases you towards darker nights and lower temperatures.
In this salad is whole bulghur cooked in vegetable stock, green lentils, sliced baby tomatoes and roasted chickpeas. The kale is cut in pieces and massages for a few minutes with olive oil, salt and lemon juice. Combine all the ingredients in a bowl and top with pickled red onion and roasted sunflower seeds. Drizzle with an easy vinaigrette with oil, Dijon mustard, white wine vinegar, salt, pepper, agave syrup and lots of flat leaf parsley.
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.
Summer holiday means quick and easy lunches. I had some soft bread in the freezer, so I put a thin spread vegan mayo on one slice, Dijon mustard on the other slice, and stuffed baby spinach, thinly sliced zucchini, tomatoes and pickled red onions between them. Grilled the sandwiches in the waffle maker for a couple of minutes until they were hot and had some lovely colour. Done! Lunch on the table in less than 15 minutes.
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.
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.