Whether you're looking for a salad to impress at a BBQ or you're in the mood for a fresh, tasty standalone salad at home, look no further than this meal-in-itself vegan salad whipped up by Lifestyle Contributor, Savvy Food.
INGREDIENTS
Block of extra firm tofu cubed small
2 tbsp of yeast flakes
1 tbsp Braggs Amino Acids
1/2 tbsp Worcestershire Sauce (vegan options out there)
2 tbsp cilantro finely chopped
1 cup crimini mushrooms
3 medium sized zucchini cubed small
1 cup fava beans
1/4 cup unsalted sunflower seeds
1 1/2 cups of organic spinach washed and chopped small
1 1/2 cups of organic kale washed and destalked and shredded small
1/4 cup of depitted black olives
1/4 cup flax seed oil
1 tsp mustard
1 tbsp balsamic vinegar
1/4 tbsp sesame oil x 2
1 tsp dried rosemary
pepper to taste
Block of extra firm tofu cubed small
2 tbsp of yeast flakes
1 tbsp Braggs Amino Acids
1/2 tbsp Worcestershire Sauce (vegan options out there)
2 tbsp cilantro finely chopped
1 cup crimini mushrooms
3 medium sized zucchini cubed small
1 cup fava beans
1/4 cup unsalted sunflower seeds
1 1/2 cups of organic spinach washed and chopped small
1 1/2 cups of organic kale washed and destalked and shredded small
1/4 cup of depitted black olives
1/4 cup flax seed oil
1 tsp mustard
1 tbsp balsamic vinegar
1/4 tbsp sesame oil x 2
1 tsp dried rosemary
pepper to taste
DIRECTIONS
1. Mix tofu, yeast flakes, Braggs, Worcestershire sauce in a bowl and let stand for 5 minutes to soak up ingredients.
2. Steam zucchini, mushrooms, fava beans for approx 5 minutes.
3. Heat 1/4 tsp sesame oil in pre-heated wok, add steamed veg + cilantro + rosemary and cook on medium heat for 3-5 minutes. Put ingredients in a separate bowl to let cool.
4. In wok add 1/4 tsp sesame oil and tofu marinade and cook for 5 minutes. Allow to cool also.
5. Put spinach and kale in a large salad bowl and add veg and tofu ingredients.
6. For salad dressing mix flax seed oil, mustard, balsamic and pepper.
2. Steam zucchini, mushrooms, fava beans for approx 5 minutes.
3. Heat 1/4 tsp sesame oil in pre-heated wok, add steamed veg + cilantro + rosemary and cook on medium heat for 3-5 minutes. Put ingredients in a separate bowl to let cool.
4. In wok add 1/4 tsp sesame oil and tofu marinade and cook for 5 minutes. Allow to cool also.
5. Put spinach and kale in a large salad bowl and add veg and tofu ingredients.
6. For salad dressing mix flax seed oil, mustard, balsamic and pepper.
If you are taking your salad on the go, put dressing in a sealed container and mix later.
SAVVY FOOD
Claire Farwell lives in Los Angeles, with her husband and 2 daughters who are under the age of 5. As a professional "juggler," her career has included: print modeling, fashion modeling and international reporting for The New York Times, The Times of London and Paris Match. She is also an entrepreneur, novel writer, food columnist for her healthy food blog—The Anglo Files and is founder ofwww.ClearlyYoga.com.
Follow on Twitter at VeganMadeEasy!
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