Tag Archives: salad

Tempeh and Portabella Salad Sandwich

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Hello- Super quick post today for a super quick but so delicious sandwich. This is my second post in a row on tempeh. Well, I had a half package leftover from a few days ago that I need to use. If you aren’t familiar with tempeh, you should really check it out. It’s high-protein, inexpensive and being a soy product, pretty much takes on the flavors that you add to it. Trader Joe’s has their own version of it that I highly recommend.

I had some nice local sourdough bread at home so a sandwich was calling my name. Though I’m not a big mayo fan, I used Vegenaise which is a vegan mayo substitute. This was used to bind the tempeh and mushroom mixture and doesn’t really enhance the taste much. If you don’t have it, you could puree some silken tofu with a bit of lemon juice and salt or even use mustard instead. You can change up the bread as you like.

Tempeh and Portabella Salad Sandwich

1/2 package tempeh (any kind)
1 large portabella mushroom, sliced thinly
1/2 medium size onion, sliced
2 tsp oil
1 tsp garlic powder (or fresh garlic)
2 tsp Old Bay Seasoning or other seasoning of your choice
pinch of dried oregano
salt to taste
1 tbsp Vegenaise or other binder
4 lettuce leaves
2 slices of sourdough bread
1 tbsp Dijon mustard

Chop the tempeh into small chunks or crumble it with your hands and set aside. Heat a pan over medium heat and add oil when it gets hot. Add the mushroom pieces and onions and stir occasionally, allowing them to cook until almost done. Then add the tempeh pieces, garlic, seasoning, oregano and salt and a bit more oil if necessary. Allow to cook until the mushroom and onions are starting to brown and cook through. The tempeh doesn’t have to “cook” but you want to get it starting to brown. When it’s done cooking, remove the mixture to a bowl to cool for a few minutes.

While waiting for the mixture to cool, toast your bread. When it comes out, slather with mustard and put on a plate. Tear some lettuce leaves and place on both pieces of bread. Now go back to the tempeh mix – add the vegenaise and mix well. Taste for seasoning and put on top of your lettuce/toast. Place the pieces together and enjoy!

 

Review of TJ’s new Chicken-Less Salad

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The other day I discovered that Trader Joe’s is carrying a new product called Chicken-Less Salad with carrots, celery and currants. I was intrigued, but after reading the ingredients, decided that it sounds okay if not good. Well, it’s good, really good!

The bit of crunch from the carrots and celery, the dijon mustard and the chewy currants really come together for a nice flavor profile. The base is made from their gardein-style chicken strips and vegenaise, both products I eat occasionally. Try it if you can get it! I had about 1/2 cup of it on toasted bread with a bit of extra vegenaise. This would be great as a filler for lettuce cups too! -Claire

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Refreshing Salad of Green Mango & Cukes

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Hi! Today’s quick post is a simple mango and cucumber salad I made at lunch. I served it alongside some puliogare (tamarind rice) and it was fast and tasty combination. I had a slightly over-ripe green (sour) mango in the fridge. I actually saw a delicious looking green mango salad on another food blog yesterday (she has lots of great mango recipes). I got the inspiration to use mango in a salad today. Normally I make pickle with the green mangos or chop them up for bhel puri. Just didn’t get around to it, but I’m happy to say here is a great alternative!

The green mangos are smaller, firmer and much more sour than the usual mangos we get in US stores. You can find them in Asian markets and Indian markets. I have even seen them in a Middle Eastern market. If you don’t have “chat masala”, you can add cumin powder and a bit extra lemon. It isn’t the same, but it will still make a nice salad.

Refreshing Salad of Green Mango & Cukes

1 green mango (sour)
2 Persian cucumbers
1/4 cup of finely chopped onion
1/2 to 1 whole green chili pepper, finely chopped
1.5 tsp chat masala (or cumin powder)
salt to taste
juice of 1/2 lemon
1/8 of cup of chopped cilantro

Cut the mango and cucumbers into bite-sized pieces and place in a bowl. Add the onions, pepper, masala and salt. Stir well. Add 1/2 of the lemon juice and stir. Taste and add more juice and salt if necessary. Sprinkle the cilantro over the top. Serve chilled.

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Wild Salad Sunday – Food Foraging in Huntington Botanical Garden

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Another post for my Salad Project! This morning I had the opportunity to attend a Food Foraging class at the Huntington Botanical Gardens. For an avid gardener like myself, this was heaven on Sunday morning! We gathered early while there was still a chill in the air. Our teacher, Nancy Klehm, greeted us and gave us an intro on foraging. I enjoyed hearing her talk about how to treat the plants that are foraged. She doesn’t just go and rip out the plants, rather she gently takes a bit and leaves the rest for others. Just as we would never stomp through the wilderness while hiking, destroying things, we don’t want to destroy the plants that are feeding us. I agree with this outlook and respect for nature and for the plants.

We got started with a tasting of a bit of tea made with foraged dandelion root and burdock root as well as a tincture made with wild burdock root. She also brought some dried wild plums that we tasted. They reminded me of hibiscus tea. We then started our foraging as Nancy showed us several “weeds” and wild foods that are edible and/or medicinal. We learned about which foods can help the liver, kidneys and blood, how to use the plants for first aid and how to choose the best-tasting parts of the plants. The most useful take-away for me is finding out that all of these so-called weeds that we have in S. California are actually edibles. And they are high in nutritive values as well! We have a bed of radishes and carrots at our school garden that is overrun with oxalis, mallow and sow thistle (sonchus) that I will now leave in peace. The “weeds” can live in harmony with the radishes and carrots (as long as it isn’t too crowded). What a great salad it will make for our students.

At the end of our class, we feasted on some wonderful things. Each student gathered some wild greens for a community salad. Nancy brought a fruity tahini-based dressing (my favorite dressing base) that she mixed with some homemade several-fruits-vinegar, garlic and some other things. She also shared some homemade crackers with lavender seeds, fresh cheese made from raw cow’s milk, and wild current preserves. To top it off, she made a frittata with foraged oyster mushrooms, wild spinach and some other foraged greens. To wash it down, we had a tea made with wild sumac that was very tangy for lack of a better description (don’t try to make this at home as there are not-so edible types of sumac!). Thanks for a great class, Nancy!

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If you are going foraging, please be mindful of not eating things from sprayed areas or polluted areas. Better yet, take a class with Nancy! Here is a link to her website. Here are photos of just a few of the plants we learned about today:

Miner’s Lettuce / Claytonia perfoliata

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Oxalis (Wood Sorrel)

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Chickweed / Stellaria media

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Mallow / Malva neglecta 

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Curly Dock / Rumex crispus

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Wild Salad with Foraged Foods

In a large bowl, place:

handful each of 3 or more of any of the following: wild spinach, oxalis, sow thistle, dandelion, clover, wild mustard, mallow, yarrow, mugwort, curly dock, chickweed, plaintain leaf
add a handful  or two of mint, lemon balm, Calendula leaves and / flowers, arugula, nasturtium leaves and/or flowers

Try to balance the bitter greens with the milder greens, the drier leaves with wetter leaves and add various flowers for texture and color. Mix and toss with dressing of your choice or the dressing below. Bitter greens are usually good with some type of fruit-flavored dressing.

Standard Tahini-Orange Dressing

1/4 cup of tahini
1/2 cup of orange juice
1/4 cup of water plus more as needed
1 – 2 cloves of garlic, minced
salt and pepper to taste

Mix the tahini and orange juice, stirring and adding water until it is the consistency you like. Add the minced garlic and stir well. Add salt and pepper to taste. Allow to sit for at least 10 minutes if possible to allow the garlic to infuse the dressing.

Salad of Muscat Orange Champagne Vinaigrette and Falafel Croquettes

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Hello! Another salad day…I started out making one kind of salad but ended up in a different direction. I thought it turned out great, though I wasted time by not thinking things through. You should always have a plan (but not be too rigid where you can’t make improvements!). I don’t think my pictures do this salad justice as they are a bit busy looking. There is actually gorgeous fresh spinach at the bottom of the bowl. The spinach was great as the canvas for the orange flavor, the parsley, tahini and falafel. Spinach salad is classically paired with red onion and orange. There is a reason for this – it’s darn good!!!

I purchased some Muscat Orange Champagne Vinegar at Trader Joe’s a few weeks back in anticipation of making a salad dressing. When I finally opened the bottle of vinegar it wasn’t quite what I pictured. It was a bit musky and not too orange-y. While making my dressing, I thankfully had saved the innards of the orange I segmented and added the lovely squeezed juice. If you don’t have the fancy Muscat Vinegar, just use what you have on hand and add orange juice. I have done this many times before and will do it many more times. I also used the TJ frozen falafel. I keep them in the freezer along with some pita bread  or lavash for last-minute meals. I hope you are inspired to try this dressing!

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Salad of Muscat Orange Champagne Vinaigrette and Falafel Croquettes (Serves 2 – 4)

For the dressing:

4 tbsp Muscat Orange Champagne Vinegar or other vinegar (see notes above)
4 tbsp extra virgin olive oil
Juice of 1 or 2 oranges or up to 4 tbsp orange juice
2 tsp tahini
Salt and pepper to taste

Mix all ingredients together, adding more orange juice as needed for flavor. Set aside.

1 bunch of fresh spinach leaves, washed thoroughly and spun dry
1/2 cup parsley, chopped
1 cup of grape tomatoes or other small tomatoes
1 large juicing orange
1 small red onion
2 small Persian cucumbers or 1 hothouse duke
Salt & pepper to taste
6 frozen or pre-made falafel
4 tbsp tahini
1 small lemon

Cook the falafel as directed on the package. In the meantime, roughly chop the spinach and place in a bowl. Toss in the parsley and tomatoes and set aside (I cut my in half to make it easier to chew – do as you please). Segment the orange and cut the segments into bite-sized pieces, then add to the salad. Here is a tutorial on how to segment citrus. It’s really easy to do and it’s a useful skill! Slice 1/2 of the red onion finely and toss in the bowl. Chop up the cucumbers into bite-sized pieces and add to the party. Sprinkle a bit of salt and pepper to taste over the salad and toss gently. Divide the salad into portions. Dress each salad with the vinaigrette to taste.

Top each salad with 2 to 4 falafel croquettes. I cut them in half since they were pretty big. Now mix the tahini and the juice of the lemon or 2 tbsp lemon juice until it’s a thick sauce. Add water as necessary if it’s too thick. Top each falafel with a few spoons of tahini sauce. Enjoy!

Anya’s Famous Fruit Salad – My 6 year old Guest Blogger

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Our guest blogger for this post is my 6 year-old daughter. She loves to make fruit salads and has become quite good at it! She says her salad is “Famous, but it’s not really famous”. My son worked as the photographer and did a wonderful job. Thanks to both of them for helping out!

Salads are a great way to get the kids in the kitchen and involved with cooking. They can learn to prep veggies and fruits (great for you later when they can serve as sous chef!), how to use a knife safely, wash foods properly and learn math (fractions, multiplication and division). My daughter is very artistic and enjoys making food look pretty by arranging things just so on the perfect dish. Both of my kids love to help out with any cooking. They like to try the foods that they are working with which broadens their food choices. While making this salad, we taste-tested pomegranate seeds, pomegranate vinegar and pomegranate molasses while I was teaching them how to open up a pomegranate. Of course, you can sub whatever fruits you like in this dish. But try to take advantage of the opportunity to introduce or reintroduce foods that your kids say they don’t like… you never know if they will change their minds! The more variety we eat, the more nutrients we get. But don’t tell them that, just say it tastes good!

Anya’s Famous Fruit Salad 

3 clementine or mandarin oranges
1 banana
1 apple
1/4 cup of pomegranate seeds
1 tbsp liquid sweetener of choice (agave, maple, optional)

Peel the oranges and divide the segments. Add to a plate or bowl.

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Cut the apple and banana into bite size pieces. Add to the plate or bowl.

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Sprinkle with pomegranate seeds and sweetener (agave or maple syrup, etc.). Eat.

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Quick and Healthy Lentil & Veggie Salad (and How to Cook Brown Lentils)

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Hello! Continuing on with the Salad Project theme, here is a quick recipe that features those lowly brown lentils. I feel almost guilty blogging about such an easy recipe! However, I love this salad and lentils in particular: they are tasty, extremely healthy and the dry beans last a long time in the pantry. They cook quickly (no need for a pressure cooker or pre-soaking) and are very economical. I bought a huge bag of them at my local Middle Eastern market last week. I have been craving lentil soup lately so made a two-for-one batch of lentils. If you cook 1 1/2 cups dried lentils you will get approximately 5 cups of cooked lentils! Eat ’em, freeze ’em, share ’em… I will post the soup recipe later this week. BTW, sorry for the terrible photo! It was nearly impossible to get anything good with this winter lighting. We have summer weather but winter sun.

I have been making a variation of this Lentil Salad for at least 15 years. I think people are surprised that a bean salad can be so good. Maybe they are expecting a typical American-style salad with heavy dressing. If you add a bunch of veggies chopped up or shredded finely, it makes for a lighter salad. The addition of a citrus or other fruit lightens it up too but isn’t necessary. Of course, you can add any veggies or fruits that you like or have on hand. Today was the first time I have used cabbage but it turned out great. I even got a thumbs up from my 6-year-old! This would be a great side salad to a burger, piled on top of a lettuce salad or a potluck dish at a barbecue. Serve at room temp or chilled.

Quick and Healthy Lentil & Veggie Salad (Serves 4)

2 cups brown lentils (cooked but not mushy) (see notes below on cooking lentils)
1 cup cabbage, finely chopped
1 large carrot, shredded
1/2 cup parsley, leaves chopped finely
2 green onions, finely chopped
4 radishes, chopped
juice of 1 lemon
3 tbsp extra virgin olive oil
2 tsp white vinegar
2 tsp salt, or to taste

Combine the lentils and veggies in a bowl. Pour over the lemon juice, olive oil, vinegar and salt. Stir well, then taste for seasoning. You are done!

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Bonus recipe: How to Cook Whole Brown Lentils (or other small whole lentils)

As I said above, dry lentils expand a lot once they are cooked. If you cook too much for your meal, just freeze them. Wash about 1 cup of lentils in a medium-sized sauce pan, rinsing a few times and removing the floaters. Sometimes there may be little clods of dirt or stones. Do a quick pick-through to make sure you get all debris out. I rarely find anything but once I missed a rock and thankfully I was the one to find it!

The total cooking time will depend on how tender you want the final product. For salads, cook until just done but not split open or mushy. For soups or lentil loaf or burgers, you may want to cook them longer. I cooked lentils for a few years before I realized that I didn’t have to cook them to a mush (I was always making soup, so it didn’t matter). But the difference between just cooked and mush is a world apart. Once you are debris-free and well-rinsed, add at least three times as much water as lentils to cover. Place on medium-high heat and cover. Bring it to a boil. Do not add salt! Now you can continue using the fast method or the slower method:

Fast method – once the pot comes to a boil, reduce heat and simmer with the lid on for approximately 25 minutes (less if using smaller lentils). Check for the water level after about 15 minutes, you may need to add more water. Remove from heat when the lentils are cooked to the desired tenderness and drain the excess water.

Slower method – once the pot comes to a boil, turn off the heat and keep the lid on. Let it sit for 1/2 hour up to a couple of hours. When you are ready to move on, drain the water (notice how much they have plumped up), taste a lentil for tenderness and cover the lentils with more water (twice a much water as lentils). Return to the stove, cover and bring to a boil. Reduce the heat to simmer and cook to desired tenderness. This cooking time will depend on how long you let them soak earlier (and how old your beans are, etc.). Remove from the heat and drain excess water. (I drain the initial soaking water to get rid of some of the scum and gas-making compounds – but it isn’t necessary.)

Enjoy!