Salad Archives - Feast of Plants

Chargrilled Cauliflower Winter Salad (Vegan & Gluten Free)

Feast of Plants — Thu, 24 Mar 2022 11:00:06 +0000

See the recipe I love this salad because it’s so simple and easy to throw together when you’re in a bit of a pinch. It combines the lovely charred flavour of roasted cauliflower with both beautiful aubergine and the umami hit of shelf staples like olives and sundried tomatoes. Typically Kenny isn’t very keen on salads but this is the first time he’s asked for salad seconds. I serve it with a dressing based on the oil you’ll find with your jarred artichokes or sundried tomatoes. Since it’s already seasoned, it makes for a great base for a dressing and saves you from throwing this away – win-win! This is the perfect salad for winter months when fresh, seasonal produce can be hard to find. Using self staples, this makes for a salad you can throw together at a moment’s notice. We’re starting to head into spring now but we’re still eating it as it’s just so tasty! Leftovers? This salad keeps well in the fridge for up to 3-4 days. If you’re making this ahead, then keep the dressing separate until just before serving. Makes: Serves 4 – 6 Ingredients 1 Large Cauliflower, cut into bitesize florets 2 Red Onions, cut into thin wedges 1 Large Aubergine, cut into thick slices 2 Tbsp Cornflour 2 tsp Paprika 1 tsp Oregano 1/2 Jar Marinated Artichoke Hearts 1/4 cup Pitted Black Olives 1/4 cup Fresh Parsley, roughly chopped 4 Sundried Tomatoes, cut into strips 120g Rocket Oil for cooking Salt & Pepper to taste Dressing 1 Cup Oil from the artichokes or sundried tomatoes jar 60ml Red Wine Vinegar 2 tbsp Lemon Juice 3 Garlic Cloves 1 tsp Chilli Flakes 1/2 tsp Dried Oregano 1/2 tsp Dried Oregano 1/2 tsp Dried Basil Salt & Pepper to taste Directions Preheat the oven to 220 C (200 Fan/ 425 F). Start with the dressing so the flavours have a chance to meld. Grate the garlic and mix well into the rest of the ingredients. Taste and season a little heavier than you’d normally prefer, remember this is your only seasoning in the dish. Cover and leave to sit while you prepare the salad. Lightly toss the cauliflower and onions in no more than a tablespoon of oil before evenly spreading out onto baking tray. Bake for 45 minutes, or until the both the cauliflower and onions are starting to char, turning at least once. While the cauliflower cooks, toss the aubergine slices in the cornflour and paprika. Place a wide frying pan on a high heat with a tablespoon of oil. When the oil starts to shimmer, fry off the slices until golden brown on both sides. Transfer the cooked vegetables to a big bowl and add the rest of the salad ingredients. Toss well to combine before pouring over the dressing and tossing again. Notes Allergy Notes: This is naturally vegan, gluten free, soy free and nut free. If you have any allergies to the ingredients in this dish or have questions on substitutions, leave me a comment below.

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Vietnamese Noodle Salad with Fragrant Vegan Meatballs (Vegan & Gluten Free)

Feast of Plants — Fri, 28 Aug 2020 12:00:13 +0000

Vietnamese noodle salad, or Bun Cha as it’s also known, is one of those great dishes that is both light and filling. Perfect for warm summer days, it can be eaten without that horrible heavy feeling. Originating in Hanoi, Vietnam, this rice noodle salad is normally paired with pork meatballs. I’ve embraced the asian flavours here and created some truely delightful veggie meatballs that are both tasty and easy to make. Baked in the oven, these pair perfectly with the salad dressing. I like to serve this on a bug central plate, allowing everyone to build their bowls as they like and use the dressing for dunking the noodles, vegetables and herbs as much as you like. You’re aiming for thath perfect balance of fresh, savoury, sweet, herb, citrus, tender noodles, contrasted with crunchy nuts. This story of contradictions is the epitome of Vietnamese cooking that makes it just so unique. Makes: Serves 3-4 Ingredients For the Vegan Meatballs: 160g Cooked Red Kidney Beans 110g Cooked Rice* 1 onion, diced 3 Garlic cloves 190g Cooked Green Split Peas 25g Ground Almonds 2 Tbsp Tomato Puree 1 tbsp Soy Sauce substitute (See allergy note below) 1 tbsp Maple Syrup 15g Fresh Coriander 1 Chia Egg** 4g Methylcellulose 1 tbsp Vegan Fish sauce 1/4 tsp Ground White Pepper 2 tsp Ginger, grated 2 tsp Lemongrass Paste 1 tsp cumin 2 Lime Leaves 1/4 cup Peanut Butter 1/2 cup Oats 2-4 tbsp Chickpea Flour For the Noodle Salad: 300g Fine Rice Noodles, cooked according to the instructions 2-3 Carrots half a large Cucumber 1/2 Cup of Peanuts, roughly chopped Fresh Peas*** Fresh Salad Leaves, a mix of spinach and peppery rocket works well Bean Sprouts (optional) Fresh Mint Fresh Coriander For the Dressing: 2 Garlic Cloves, minced 2 tbsp Sugar 125ml Water 60ml Vegan Fish Sauce 60ml Lime Juice 2 Tbsp Rice Vinegar 1 Red Chilli, diced 1 Spring Onion, finely sliced Directions Starting with the meatballs, Preheat the oven to 200 degrees (180 Fan/400 F). Heat a tablespoon of oil in a pan over medium heat. Once hot, add the diced onion and garlic and saute until fragrant and just starting to brown. Remove from the heat and place into the bowl of a food processor. Add the kidney beans, split peas, rice, coriander, almond flour, lime leaves, peanut butter and oats before blending to a coarse texture. Putting the chickpea flour to one side, add the rest of the ingredients and blend until just combined. Now add the chickpea flour a tablespoon at a time until you get a thick dough. The mix will be sticky so with oiled hands, shape into balls and place onto a lined baking tray. Brush each ball with a little oil before baking in the oven for 25-35 minutes or until browned and cooked through. Mix together the dressing and taste for balance. If too sharp add a touch more sugar, too sweet more vinegar.Place to one side while you prepare the salad. Cut both the carrots and cucumber into thin strips, I use a peeler that shreds as well but you can use a knife. Roughly chop the herbs and place to one side mixed together. Now plate up. I like to have a distinct pile of each salad ingredient and the meatballs, topped with the herbs and nuts before sprinkling everything with a touch of dressing. At the table give everyone their own little dish of dressing so they can dip or dress their own portions to their hearts content. Enjoy! Notes * We’d run out of quinoa but this would work equally well here. ** If you’re not familiar with the process to make a chia egg it’s really very simple and makes a great binder. Mix together 1 Tbsp of ground Chia Seeds with 3 Tbsp of water and set to one side for at least 10 minutes. This should make a thick sticky paste, very similar in texture to a beaten egg *** Edamame makes a really good substitute here if you’re not trying to avoid soy. Allergy Notes; you may be a little tired of this note by now but those of you that don’t know, I’m going to keep saying this – Soy Sauce is NOT gluten free as the brewing process contains wheat. A good gluten free option is Tamari which normally (not always! check your brand) contains no gluten, is slightly less salty, and thicker than soy sauce. We use coconut aminos in our house, while not quite as rich as soy sauce, it’s both gluten free and soy free but different brands vary tremendously – you may have to look around before finding one that suits you. This recipe is vegan, gluten free, and soy free. If nuts are an allergen for you then try substituting the ground almonds and peanut butter for a mix of sunflower seeds and sunbutter.

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Thai Style Potato Salad (Vegan & Gluten Free)

Feast of Plants — Fri, 10 Jul 2020 12:00:20 +0000

I’m a big fan of salads in all forms. From little side salads to big heaping mounds of veggies drenched in a delicious dressing, and warm salads that contrast winters cool. A good salad shouldn’t be just a few leaves, but rather is a vehicle for your creativity. Experiment with ingredients you have around the house to add that extra special touch, fruit for sweetness, nuts for crunch Potato salad works well as a side with just so many dishes. Serve as a side with your next barbecue, with a picnic, or leftovers. This version is bursting with flavours, creamy, sweet and just a little acidic. Whats more, it’s incedibly easy to make, whip it together while you’re doing something more complicated, leave it in the fridge until you’re ready for it and it’ll be a great addition to any dinner. Makes: Serves 4-6 (as a side) Ingredients For the Dressing: 200ml Coconut Milk 150ml Crunchy Peanut Butter 2 Tbsp Toasted Sesame Oil 60ml Lemon Juice 2 Tbsp Soy Sauce Substitute (See Allergy note below) 1 Tbsp Rice Wine Vinegar 1 Tbsp Maple Syrup 1 tsp Fresh Ginger, grated 2 Garlic Cloves, minced 2 Tbsp Sriracha 1 tsp Chilli Flakes For the Salad: 1Kg Fingerling Potatoes 1 Red Pepper, sliced 5 Spring Onions, sliced 1/4 cup Fresh Coriander, roughly chopped Directions In a small bowl, whisk together the ingredients for the dressing. Put to one side in the fridge so that the flavours can meld while you whip up the salad. Chop up the potatoes into bite size pieces. Simmer the potatoes in a large pan of salted water until soft, 10-15 minutes depending on how large the potatoes have been cut. Once cooked, drain them and allow to cool. Toss together the salad ingredients and no more than a few minutes before serving, pour over the dressing. Gently toss, taking care not to break up the potatoes. Serve with your next barbecue or as a side with tomorrow’s dinner! Notes Allergy Notes; Soy Sauce is NOT gluten free as the brewing process contains wheat. A good gluten free option is Tamari which normally contains little to no gluten, is slightly less salty, and thicker than soy sauce. As always, check your brand to make sure you’ve not accidentally picked up one of the few brands which uses gluten. We use coconut aminos in our house, while not quite as rich as soy sauce, it’s both gluten free and soy free but different brands vary tremendously – you may have to look around before finding one that suits you. Swap out the peanut butter for Sunbutter if peanuts are an allergen for you.

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Crunchy Chickpea ‘Tuna’ Salad (Vegan & Gluten Free)

Feast of Plants — Mon, 01 Jun 2020 12:00:25 +0000

Before I went vegan, tuna sandwiches were a big favourite of mine. Never home made, these shop bought sandwiches were my go to choice whenever I didn’t have to see anyone too soon afterwards – not wanting to subject anyone to my fishy/onion breath! This vegan version of one of my favourite snack, has a surprisingly similar texture from the chickpeas (just go with me on this – you won’t believe me till you try it!), and such a similar taste from the seasonings. It’ll only take 10 minutes to make and, while it works better if made the night before so the flavours can meld, you can eat it straight away. Use this as you did your favourite tuna salad, as a great sandwich filling, to go with a baked potato, or just spoon it directly from the bowl, no judgement. This recipe was inspired by Amrita at the Crazy Vegan Kitchen – check out her version here. Makes: Serves 4 (as a snack) Ingredients 250g Chickpea 1 Tbsp Capers, finely chopped 4 Tbsp Vegan Mayo ½ Tsp Dijon Mustard 1 Tbsp lemon Juice ½ Tsp Maple Syrup (optional) 25g Red onion, finely diced (about quarter of a small red onion) 2 Spring onions, chopped 1 rib of celery, finely diced ½ sheet of Nori (it can work with up to a full sheet but this can affect the look), crumbled up 70g Sweetcorn (tinned works well) Salt & Pepper, to taste Directions For best results, I recommend making this the day before you plan on using it though you can go ahead and chow down straight away if you prefer! Mash your chickpeas and capers together with a potato masher, fork or very loosely with a food processor, until the chickpeas have flaked apart but don’t let them get mushy. Add the rest of your ingredients and stir well until fully combined. Taste and season really well with plenty of black pepper and a touch of salt. That’s it – seriously one of the easiest recipes I’ve jotted down. If you can wait to eat it until the next morning then it’ll taste even better for it and it should keep for about a week in the fridge if there’s any left! Notes Allergy Notes; This one is gluten free, vegan and nut free. Check your nori for soy if you need to make this soy free as this is sometimes seasoned with soy sauce during the preparation.

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Warm Spring Salad

Feast of Plants — Mon, 06 Apr 2020 12:00:00 +0000

We’re at a slightly odd time of year, the weather can’t seem to decide if winter is over but the sun is definitely starting to push it’s head through the clouds. After days like this weekend I start to crave something light and salad-like but warm. My solution is this salad. It’s incredibly easy to make, takes advantage of seasonal produce like asparagus and salad potatoes when they’re just coming into their own, but it’s warm so it fits in perfectly when the weather is still a little cool. The lentils and potatoes make it filling without being heavy while the dressing brightens the dish with a little tang. If you’re short on time you can pull this together in 15 minutes making an ideal light lunch for two, or a more interesting side for your main meal that’s easily both gluten free and vegan. Makes: Serves 2 (as a light lunch) Ingredients For the Salad: 800g Fingerling or Salad Potatoes, scrubbed 200g cooked Puy lentils* 60g Sun dried Tomatoes 250g Asparagus (thin stemmed) 1 Tbsp Olive Oil 1/4 cup Fresh Parsley Salt & Pepper to taste For the Dressing: 3 Tbsp Plain Vegan Yoghurt** (I prefer Almond or cashew) 1 Tbsp of Vegan Mayo** 2 tsp White Wine Vinegar 1 Tsp (heaped) Vegan Red Pesto 1/2 tsp Dijon Mustard Salt & Pepper to taste Directions Halve or quarter (if a little large) your potatoes and simmer for 10 mins, until just soft enough to pierce with a fork. Strain and heat the oil on high in the same pan, Add back the potatoes with a hint of pepper of salt. Saute, stirring occasionally until the potatoes just start to crisp and brown. Toss through the parsley, roughly chopped, and put to one side. At the same time as cooking your potatoes, trim the woody end off your asparagus and lay in a grilled pan on a medium to high heat. Turn as each side gain those distinctive grilled marks and remove from the heat once tender in the centre of the stalk. If you’ve gone for good slim asparagus this really shouldn’t take long. I like to make my salad dressings in jars and this works perfectly here – toss all the dressing ingredients into a spare jar, screw the lid on and shake till evenly mixed. Taste and season as needed. This may make more dressing than you need but it stores well in the fridge with it’s lid on. Thinly slice your tomatoes into strips and you should be ready to plate up your salad. layer up a plate starting with the potatoes, then the asparagus, followed by the lentils and tomato slices, finally drizzle generously with the dressing. A quick easy lunch that’s perfect for enjoying the return of sunny weather! Notes * If you’re using raw lentils, aprox. 100g of raw puy lentils simmered in 500ml of vegetable stock for 30 minutes, or until tender will work here ** feel free to use 4 Tbsp yoghurt here and no mayo if you’d rather but I’d be more careful with adding the mustard and vinegar if you do so due to the tartness of the yoghurt. Add to taste gradually. Allergy Notes; If nuts are an issue for you or your family then check your pesto is nut free (most contain pine nuts), most free from pestos are both vegan and nut free and should work well here.

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