Category Archives: salad

Farro, Chickpeas and veggie bowl

Beautiful and vibrant spring is here and its time to embrace all the positive energy it brings with it.  Spring is the time for rejuvenating your mind, body and soul. Morning walks under blossoms and lush green trees, farmers markets, planting flowers and seeds, and of course cooking nourishing balanced food. The Yin and the Yang work together to balance your spirit.

This is a macrobiotic vegan bowl that will leave you full and happy. If you prep everything it will supply lunches for the week.

So what does it have?

  • Farro
  • Chickpeas cooked in spices
  • Roasted vegetables
  • Edamame
  • Fermented Carrots and Cabbage
  • Cilantro and green onions

Farro

Farro is a beautiful ancient grain full of protein, fiber and iron. Buy organic and cook per instructions. I soak it for an hour and cook it in the rice cooker at brown rice setting

Chickpeas

Soak 2 cups chickpeas overnight and then cook in the pressure cooker until just soft.

Add coconut oil in  a pan. Add 1/2 tsp cumin and mustard seed and with whole red chilies. Add curry leaves if you have them and let them splutter. Add 1/2 tsp cayenne and 1/2 tsp turmeric and saute. Add the chickpeas and let them cook until the liquid is gone adding salt to taste. Add 1/2 garam masala and lemon juice to finish.

Roasted veggies

I used eggplant, peppers, sweet potatoes and onions smothered with salt, pepper and avocado oil. Roast at 375 degree oven for 30 mins.

Edamame

Cook shelled edamame per instruction

I had fermented cabbage and carrot but you can use store bought fermented veggies.

Chop cilantro and green onion and use lemon juice to top the bowl off.

Assemble as it pleases you and enjoy this gorgeous bowl!

Sharing at Angies Fiesta Friday where Antonia @ Zoale.com is the cohost

Harissa crusted Cauliflower salad

It’s a vegetable overload weekend in our household. We had pea protein packed smoothie this morning and then ran a 5k in freezing temperatures. But the sun was out which gave energy to the mind and body. Riding the veggie theme for lunch I wanted to make something that continues to feed the body with energy.

So what I have here is a simple harissa roasted and charred cauliflower that is a sensory gift to the taste buds. The fact that it is plant based and has plenty of protein is something wonderful. The cauliflower is crusted with a mix of harissa paste, Labneh and Tahini dressing that amplifies the taste. The Avocados add the much needed fat and the citrus from the grapefruit balances it all.

Harissa roasted cauliflower

Cauliflower

  • 1 head of cauliflower cut into thick steaks.
  • Olive oil
  • Salt
  • 1 tablespoon harissa paste
  • 1 tablespoon labneh ( or greek yoghurt)
  • 1 tsp of the tahini dressing

Tahini Dressing

  • 2 tablespoon tahini
  • 4 cloves of garlic
  • 2 tablespoon pomegranate vinegar
  • 1 tablespoon olive oil
  • 1 handful of cilantro
  • Pink or Sea Salt – to taste

Salad greens and Topping

  • Arugula and Baby spinach
  • Toasted walnuts
  • Grapefruit slices
  • Sliced Avocados

Putting it together:

  • Blend all the ingredients for the tahini dressing adjust for consistency and salt.
  • Mix the harissa with labneh and a teaspoon of the tahini dressing.
  • Smother the cauliflower steaks with olive oil and sprinkle with salt.
  • Roast in a 450 degree oven for about 20 mins until slightly charred.
  • Dress the flowerets with the harissa dressing and put back in the oven for 5 mins. Remove and cool
  • Remove the grapefruit meat in slices being careful to remove the skin.
  • Slice the avocados
  • In a large bowl add the arugula and spinach and dress lightly with the tahini dressing
  • Plate the green, adding the grapefruit, avocado. Top with cauliflower and walnuts.
  • Drizzle some more dressing
    • Enjoy!

Sharing on Fiesta Friday where the cohost this week is Julianna @ Foodie on Board 

Quinoa Walnut Salad with Wasabi Dressing

Spring? Summer? Not sure what’s going on with the weather in Virginia but in spite of the incessant rain, the green trees and foliage lends a spark to life.

We have vegetables, herbs and trees we are planting and it is all very uplifting for our own being and the life of this planet.

This salad needs no recipe but here it is…. You should adjust the ingredients to your taste.

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The base ingredients are cooked quinoa, chopped cucumbers, chopped walnuts, cranberries, lots of chopped parsley, chopped mint and some arugula. You can really add and subtract what you like but keep some crunch( cucumbers), some carbs( quinoa), some  good fats ( walnuts)  and some sweetness ( cranberries).

I cooked the quinoa in a rice cooker with the setting of white rice. Please use any method that works for you.

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The dressing is another story. I love wasabi and found this dried powder version I am able to use in dressings. It has just the right amount of sharpness. The truffle oil adds an earthy dimension that will leave you craving for more.

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Quinoa Walnut Salad with Wasabi Dressing

  • Servings: many
  • Difficulty: easy
  • Print

a beautiful spring inspired quinoa salad

Ingredients

Salad

  • 2 cups cooked quinoa
  • 2 cups chopped chopped organic cucumbers
  • 1 cup chopped parsley
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped red onions
  • 1/2 cup chopped mint
  • 1/2 cup dried cranberries
  • 1 cup arugula

Dressing

  • 1 tsp wasabi powder
  • 2 tablespoons rice vinegar
  • 4 tablespoons truffle oil
  • 1 tsp mustard
  • 1/2 tsp garlic paste
  • Pink salt  and black pepper to taste

Directions

  • Mix the salad ingredients together in a large bowl
  • Whip the dressing together and adjust the seasoning
  • Pour over the salad, toss and serve

I am taking this to  Fiesta Friday #170,  with Angie and our co-hosts Monika and Sue.

I have also shared this with CookBlogShare hosted  by Hijacked by Twins

Fermented Food experiments #2 -Beet Kanji

Fermented foods are just beautiful  not only for the taste buds but also for your gut.  Ancients culture have propagated fermented foods for preservation and taste through the centuries. The souring action if microbes that produced fermentation have been critical in our diets throughout  the globe.  Similar foods can be found in every culture,  just called something different.
Indian “Achar” or “Kanji” are great examples and so is the fabulous “Kimchi” from Korea.
My personal story takes me back to the late 1970’s where as a young girl spending lazy winters vacation in Lucknow, India  I would watch my grandfather ferment and pickle various vegetables in earthenware and produce the probiotic liquid called “Kanji” in India. It  was delicious, tart and healthy and the joy of helping my grandfather  while he worked on these beautiful foods is a memory that is permanent ink in my soul.
True to foods that nourish your soul and help you remember your history, in this series I am sharing different fermented food s I am experimenting with.
Click here for a previous recipe of Kashmiri Achar
Click here for a previous recipe of Red Cabbage Pickle

In this edition: Fermented Beet tonic – Kanji

https://foodforthesoul00.files.wordpress.com/2017/03/beetkanji-5782.jpg

BeetKanji-5786This fermented beet pickle and tonic fascinates  and mesmerizes with its deep violet color and tangy taste. There many health benefits of both the beets and these are just amplified through fermenting.

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“Kanji”  is usually a pungent combination of water, mustard seeds, beetroot and carrots and is full of digestion-boosting friendly bacteria and enzymes. I have only used beets here so the color is quite intense. Beets are high is sugar but the fermentation breaks the sugars down and makes this drink a healthy tonic. Very similar to Kvass which is an eastern European fermented beverage commonly made with rye bread.

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Fermented Beets - Kanji

  • Servings: many
  • Difficulty: easy
  • Print

a zesty beet fermented drink and pickle

Ingredients

  • 3 – 4 large organic beets
  • 3 tbsp mustard seeds
  • 3 whole red chilies ( Serrano)
  • 2 tsp pink Himalayan salt
  • 6–7 cups filtered water

Directions

  • Wash and Slice and dice the beets in bite size pieces. I like to leave to skin on for organic beets.
  • Crush mustard seeds with mortar and pestle just to a coarse grind
  • Place the diced beets and carrots into a half-gallon glass jar.
  • Add the Serrano pepper, mustard seeds and salt.
  • Add the water, leaving one-inch of air space between the top of the water and the top of the jar. Tightly cover the jar.
  • Ferment the kanji for 2-3 days at room temperature.
  • Stir with a clean wooden spoon and taste. If it’s tangy – it’s fermented and ready
  • You can transfer the jar to the fridge and store for a few weeks.

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Enjoy a cup or bowl of this delicious liquid and eat the pickles beet and add them to your salad.

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Divine!

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Sharing this at Angie’s Fiesta Friday

Fermented food experiments #1 – Red Cabbage quick pickle

Fermented foods are just beautiful  not only for the taste buds but also for your gut.  Ancients culture have propagated fermented foods for preservation and taste through the centuries. The souring action if microbes that produced fermentation have been critical in our diets throughout  the globe.  Similar foods can be found in every culture,  just called something different.

Indian “Achar” or “Kanji” are great examples and so is the fabulous “Kimchi” from Korea.

My personal story takes me back to the late 1970’s where as a young girl spending lazy winters vacation in Lucknow, India  I would watch my grandfather ferment and pickle various vegetables in earthenware and produce the probiotic liquid called “Kanji” in India. It  was delicious, tart and healthy and the joy of helping my grandfather  while he worked on these beautiful foods is a memory that is permanent ink in my soul.

True to foods that nourish your soul and help you remember your history, in this series I am sharing different fermented foods I am experimenting with.

Click here for a previous recipe of Kashmiri Achar

In this edition: Red Cabbage Pickle

https://foodforthesoul00.files.wordpress.com/2017/03/redcabbagepickle-5765.jpg

Continue reading Fermented food experiments #1 – Red Cabbage quick pickle

Pineapple Harissa Salmon with Tahini Greens

A healthy recipe bursting with deep flavors of pineapple, tahini and rose harissa spice blend.

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Angie’s  Healthy Recipe Challenge is on and I am pretty late in thinking about combining leafy greens and pineapple. I like spice in my recipes so pineapple is the perfect sweet to cut through those spices. A wild caught salmon is perfect to showcase the flavors with quinoa, arugula and baby spinach and a perfect tahini  dressing.

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I used Elaine’s Rose Harissa Blend ( Thank you Elaine!). Do check it out on her blog and the fantastic ways she has used it in many recipes.

A little bit about the dressing….Tahini can be made at home or you can buy the good quality organic tahini in a bottle. Tahini is sesame paste and has fat in it. No additional fat is needed in the dressing. The apple cider vinegar gives it the tartness, pineapple the sweetness and aminos or tamari gives a bit of salt and flavor.  This can be stored and used in  many dishes that you will make. Top it over falafels, burgers, fritters and anything your heart desires.

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Pineapple Tahini Dressing

So with that said, the pineapple and greens challenge has been well incorporated in this dish 🙂

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Pineapple Harissa Salmon with Tahini Greens

  • Servings: 2
  • Difficulty: easy
  • Print

a harissa spiced salmon baked in the oven served with tahini dressing over greens

Ingredients

Salmon:

  • 2-3 pieces of  wild-caught Salmon

Harissa Spice mix marinade:

Dressing:

  • 2 tablespoon tahini
  • 1/2 cup pineapple pieces
  • 2 tablespoon coconut amino or tamari
  • 1 tablespoon apple cider vinegar
  • Pink or Sea Salt – to taste

Salad and Toppings:

  • Arugula and Baby spinach
  • 1 cup cooked quinoa
  • Toasted walnuts
  • Chopped Pineapple
  • Sliced Avocados

Directions

Salmon

  • Use a blender to combine the Harissa marinade ingredients  and marinate the salmon pieces for 30 mins.
  • Preheat the oven to 425F
  • Put the salmon on the baking sheet (skin-side down), then put it in the oven.
  • Bake for 8-10 minute.

Greens

  • Mix quinoa and  greens together with dressing, I have used arugula, spinach  but any fresh salad greens are good here.

Dressing

  • Put the dressing ingredients in a blender and blend until smooth and creamy.

 

Assemble the greens, top with walnuts and dressing. Plate the salmon and top with sliced avocados and pineapple.

 

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Lemongrass Lettuce Cups

There are so many varieties of lettuce available these days that it would make your head spin. Rich in vitamin A and K and deficient in calories, it is a low carb alternative that accompanies us in salads around the globe.

Butterhead – Also known as Boston or Bibb lettuce has a sweet flavor and tender texture and is perfect for use as cups to serve your favorite mixture.

This gluten free dish is quick and easy to make and the flavors are amazing. I made some lemon grass paste at home and store it in the fridge for multiple uses. It stays pretty well for a couple of weeks. You can always use the store bought version

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I have used organic ground turkey here but you could use ground chicken or any vegan proteins you like.

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To get a tangy taste, I have added pickled carrots which are easy to make with rice vinegar, salt and a teaspoon of maple syrup.

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Chestnuts have been used for that crunch in every bite.

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Lemongrass Lettuce Cups

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

For the filling

  • 1lb fresh organic ground turkey
  • 2-3 green onions ( chopped)
  • Fresh Basil – handful chopped
  • Fresh mint – handful chopped
  • 1 small cucumber – chopped
  • 1 can water chestnuts – chopped fine
  • 1 cup Pickled carrots
  • 2 tablespoon lemon grass paste
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 1 tablespoon sambal oelek.
  • 1 cup of toasted cashew pieces
  • Olive oil
  • 1 head of Butter lettuce – cleaned and leaves removed for serving

Lemongrass paste

Use 2-3 stalks and remove the hard dry stalks first. Then chop up the softer interior.  Add 2-3 cloves or garlic, an inch of ginger root, an inch of fresh turmeric (or a tsp of dry) and some sea salt . Blend it in a blender adding water as needed for consistency. Then a couple of tablespoons of olive oil and a final blend. This will store well for 2-3 weeks in the fridge

Carrot pickle

Marinate shredded carrots in a cup of rice vinegar, sea salt and a tablespoon of maple syrup. Pickle is ready in 20 mins but ages well for future uses.

Putting it together:

  • Cook the turkey in olive oil breaking up the lumps until brown. Add the lemon grass paste and mix well.
  • Continue to cook and add the water chestnuts. Give it about 5 mins and set aside.
  • In a bowl, mix together the cucumbers, green onions, basil, mint, lemon juice and sambal oelek. Season with salt and pepper to taste.
  • Add the cooked turkey and mix well.
  • Spoon the mixture on to the lettuce cups and garnish with pickled carrots and toasted cashews.

Sharing this with Fiesta Friday where the co-hosts this week are Margy @ La Petite Casserole and Suzanne @ apuginthekitchen. Check out their fabulous blogs, you will love them.

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