The Chef: KristenThe Menu: The super-saucy Seitan Piccata with White Wine and Capers and Alicia's Sexy Inspired Salad from The Kind Diet. The piccata was cooked to perfection, and the savory, rich onion- and caper-infused sauce was an indulgent lunchtime treat! If there's anything VN staffers love, it's a caper. Our side salad today had a fresh, lemony dressing that perfectly balanced the luxurious sauce.
The Goods: First, a huge congratulations to Kristen on her first turn in the VN kitchen! This meal was beyond critique, and we can't wait to sample more of her stellar cooking. Second, another gigantic congratulations to Vegyogini, who won yesterday's copy of The Kind Diet! Vegyogini, send us an email with your full name and mailing address, and your winnings will be on their way! Finally, for tomorrow's copy of the book, tell us in the comments: what goes into your go-to salad?
Raw beets, the golden ones. I've never liked beets, but have fallen in love with them raw in salad. Also nutritional yeast. Just ate romaine, carrots, scallion, and seitan salad for lunch.
ReplyDeleteMy favorite salad:
ReplyDeleteLightly steamed broccoli
Fresh kale
Homemade guacamole- avocados, red onions, tomatoes, lime juice & salt
Have a great day!
My favorite salad has mixed greens, something sweet like cranberries or grapes, something crunchy like sunflower seeds or almonds, tomatoes, onion, olives, and balsamic vinegar for dressing.
ReplyDeleteIt depends on the season!
ReplyDeleteone of my favs is a veg version of a recipe that i think originally came off of a hidden valley ranch packet
fresh peas
fresh cauliflower
cashews
crumbled tempeh fakin'
green onion
ranch-type dressing
Seeds!!! Usually sunflower but pumpkin and hemp are fantastic too. The crunch gives salad lots of body and is very filling.
ReplyDeletemy go to is: mixed greens, shredded carrots, sliced yellow peppers, black olives, sunflower seeds, any type of roasted squash, avocado, lightly dressed in olive oil and lemon juice.
ReplyDeleteAvocado!!! MMMMM!
ReplyDeleteMy salad is random (whatever veg + bean I have in the fridge), but I love a mustard & garlic-based salad dressing made with good olive oil.
ReplyDeleteFresh kale, cut thinly and covered in lemon juice and olive oil. Lightly sprinkle with salt. Let sit for about 15 minutes, and then throw in toasted walnuts, avocado slices, and purple cabbage. Mmm.
ReplyDeleteMmmm.. salad... Spinach, broccoli, cauliflower, peas, corn, carrots, purple cabbage, sunflower seeds, garbanzo beans, dried cranberries, almonds... The list goes on! I think I might just need to have that for dinner now, actually!! =)
ReplyDeleteMy go to is lettuce (of any variety), tomatoes, avocado, hearts of palm (I splurge!), marinated artichokes, and whatever bean I have on hand! :D
ReplyDeleteSauteed Mexican flavored veggie ground round, avocado, tomatoes, green olives, nutritional yeast, spicy salsa, and mixed greens. Yummy and filling!
ReplyDeletemy go to salad is as follows & will feed 2 people...
ReplyDelete6-10 cups of organic mixed baby greens
1/2-1 ripe organic avocado, diced
1/2 c. Diced organic cherry tomatos
2 tbsp. Roasted & unsalted sunflower seeds
20 vegan organic croutons
1/2 of an organic purple onion, diced
1 package of Tofurkey slices. Don't separate the slices, just cut the whole thing up into cubes
2 tbsp. Nutritional yeast flakes
1-2 tsp. Organic herbs de provence or other all purpose seasoning
Lemon pepper to taste
4 tbsp. Organic dressing of your choice. I use Lemon Soy Tahini from Cindy's Kitchen
Gently mix it all together in a huge bowl & dig in!
You could easily substitute tofu for the Tofurkey or any other meaty substitute & you can whatever additional veggies you like, even cold leftover roasted veggies. It's all good!!!
I make a vegan version of Rachel Ray's Celery Succotash Salad. It's pretty quick to make and my non-vegan family always asks for it.
ReplyDeleteromaine, chickpeas, shredded carrots and zucchini and sunflower seeds!
ReplyDeleteBaby Spinach, thin slivers of organic baby carrots, slices of brightly colored red & yellow sweet peppers, thin slices of English cucumbers, crimini mushrooms, dried red cherries and pine nuts.
ReplyDeletegreen leaf lettuce, baby herbs, cucumbers, red onion, carrots and tomatoes with Italian or vinagrette dressing.
ReplyDeleteLisa D.
I love sprouts in my salads!
ReplyDeleteI love using all my left over beans along with beet and believe it or not cooked brown rice is a wonderful addition along with greens, greens, wonderful greens!
ReplyDeleteI love a salad with mixed greens, sliced green apple, walnuts and a simple balsamic vinaigrette. Yum!
ReplyDeleteAvocado, tempeh (sesame garlic flavored), tomato, spinach and red onion. So light and a good mix of textures. Mmmm!
ReplyDeleteThe kitchen sink: Greens, red cabbage, carrots, beets, cucumbers, red onion, avocado, baked tofu or garbanzos, hearts of palm, olives, tomatoes (when they're in season), and sometimes rice, quinoa and or apples.
ReplyDeleteAny kind of lettuce, i.e. Romaine, Radicchio;, hearts of palm, red peppers, tomatoes, walnuts, hemp seeds, garbonzo beans, avocado, mixed up in a little olive oil and lemon juice. Delicious!
ReplyDeleteSliced avocado is a must. Mind you, I didn't eat avocado until about six months ago. Now, I can't imagine a salad reaching its potential without it. the greens can vary, tomatoes, beans, cucumber, black olives... They're all wonderful, but avocado is my favorite topper for them all.
ReplyDeleteMixed greens, yellow bell pepper, cucumber, cherry tomato, avocado, red onion, crunchy sprouts, kalamata olive, dried cranberries w/ balsamic dressing.
ReplyDeleteSprouts, kidney beans, tomatoes, cucumbers, mushrooms, jalapeños, scallions, nutritional yeast, cilantro, and whatever homemade dressing I made for the week...lately it's been a Cilantro Lemon Vinaigrette.
ReplyDeleteI leave the house for lunch with my son and my glass container is filled with romaine lettuce, sprouts, cucumbers, homemade croutons, carrots, celery, mushrooms, artichoke hearts (I heart artichoke hearts), and my favorite dressing (lemons, tamari, ginger, garlic, flax oil, nutritional yeast, and water)
ReplyDeleteI'm pretty traditional and boring with salad, but I dress one up just a bit with sun-dried tomatoes, red onion, and/or Sunergia Soy Feta.
ReplyDeletenutritional yeast
ReplyDeletespinach, tomatoes, onions, tempeh...YUM!
ReplyDeleteWhatever is in my kitchen, really. From mixed salad greens to nuts, to apples, to granola along with any veggies I can find. My absolute favorite, though, is roasted root salad with pecans and cashew cheese
ReplyDeleteArugula, avocado, shredded beet and carrot, sprouted mung beans, couple of olives, fresh herbs from the garden, pepper, olive oil, squeeze of lemon. Add cashew/red bell/nutritional yeast cheez and flax seed crackers and I am delighted!!!!!!
ReplyDeleteDepends on what I'm in the mood for, or have in the house. But I guess the most common is probably spinach, tomato, carrot, lots of avocado, cucumber, and green onions, usually with a nice homemade maple and balsamic vinaigrette.
ReplyDeleteeverything fresh! spinach, baby bellas, grape tomatoes, peppers, avocado, baby corn, beets...any asian or italian dressing i can find!
ReplyDeletesunflower seeds, chickpeas, pumpkin seeds, pear, apple, walnuts, pecans, kale and homemade "honey"mustard dressing.
ReplyDeleteA salad of mine is not complete without fresh corn kernals sliced hot off the cob!
ReplyDeleteI don't have one specific go-to salad, because I like variety. Tonight's salad was a simple but delicious coleslaw: cabbage, olive oil, apple cider vinegar, salt, pepper, and nutritional yeast. This last ingredient is the one that takes this coleslaw away from ordinary and closer to extraordinary - yum!
ReplyDeleteMy favorite salad:
ReplyDelete+Red and yellow bell peppers sauteed in olive oil and Veggie Grill Seasoning
+Freshly diced sweet onions
+Thinly sliced cucumber
+Whole flax seed
+Red wine vinegar
+Leaf lettuce
Delicious.
I'm not picky as long as there are avocados!
ReplyDeleteI absolutely adore a salad with some warm component, to balance the crunch and coolness of the greens. My favorite is with roasted fennel, hazelnuts, and dried cranberries on a bed of butter lettuce with a warm shallot dressing, a la Veganomicon. It seriously is the best salad. Ever.
ReplyDeleteI need raisins, carrots, chickpeas, and spinach in order to make a great salad.
ReplyDeleteavocados and garbonzo beans. the rest are just tasty details. :D
ReplyDeletei should say that those go ON my greens, including steamed and cooled kale. makes a great salad with the above and an asiany dressing.
tomatoes, sunflower seeds, carrots on a bed of mixed greens....mmmmm....even better with some homemade vegan ranch!
ReplyDeletemy ideal (gigantic) salad contains: spinach, raw corn, carrots, grape tomatoes, mushrooms, broc, hummus, a veggie burger, and balsamic vinegar!
ReplyDeletearugula, avocado, grated carrot and raw sunflower seeds...yum!
ReplyDeleteDefinately raw cabbage (I vary green vs. red vs. nappa)- sometimes with salty soy-like dressings, sometimes with vingarettes (red-wine esp); then all the extras - mushrooms, cherry tomatoes, onions, and olives. yum.
ReplyDeleteMy go to is romaine and arugula with lots of shredded raw beets and carrots, and what ever else I have and lubricated with a liberal amount of balsamic vinegar and a little organic extra virgin olive oil. The beets and balsamic flavour is incredible!
ReplyDeleteCucumber, red onion and baby spinach, with a dressing made of equal parts tahini and tamari. Oh my, I want some now!
ReplyDeleteLettuce, caramelized nuts, dried cranberries and creamy "honey" mustard dressing.
ReplyDeleteMy go-to salad has mixed greens, carrots, cucumbers, tomatoes, edamame, and carrot ginger dressing!
ReplyDeleteMy go to salad depends on whatever I have in the fridge or what mood I'm in. I love a basic salad of spinach, red onion, tomatoes, avocado, lemon juice and a bit of raspberry vinegar topped with pumpkin seeds or sliced almonds. YUM!
ReplyDeleteAvocado, for sure! It makes everything SO much yummier.
ReplyDeleteromaine, dried cranberries, roasted walnuts with a sweet balsalmic dressing....or...baby spinach, shredded carrots, shredded red cabbage, sesame seeds with a carrot/ginger/miso dressing...or...some crunchy lettuce mix, tomatoes, cukes, carrots and good ole' italian dressing...or...romaine, tomatoes, home-made tempeh bacon, avocado (a BLAT salad, if you will...) mmm, salad. even in january in maine i'm craving some... :)
ReplyDeleteMy favorite salad toppings are toasted almonds, peas, beets, chickpeas, carrots, and tomatoes. YUMYUM!
ReplyDeleteLettuce (of any sort), baby carrots, artichoke hearts, roasted portabello mushrooms, eggplant, and red bell peppers, cherry tomatoes, red onions, yellow bell peppers, cucumbers, a few pickled hot peppers, and several splashes of balsamic vinegar. I like my salads to represent every color of the rainbow :)
ReplyDeleteI just need to find something blue!
My favorite go-to salad includes: kale, spinach, cannellini beans, lightly steamed brussels sprouts and yellow crookneck squash, cherry tomatoes, avocado, and my own homemade peanut-tofu-miso dressing, with nutritional yeast sprinkled over the top, and a few grinds of fresh black pepper. Mmmm!
ReplyDeleteLately I've enjoyed pomegranate seeds on salad -- I like the sweet, tart crunch they add. But the best part about salads is that the possibilities are endless... today I had a great one with mixed greens, pecans, sliced avocado, and raspberry vinaigrette.
ReplyDeletemandarin oranges, almonds, craisens, and of course, lots of mixed greens!
ReplyDeletemust have kale or spinach, dried cranberries, walnuts and lemon juice! Or avocado with salsa as the dressing! Yummmmmmm!
ReplyDeleteMust have avocado and salsa as the dressing!
ReplyDeletegreens + spinach, tomatoes, avocado, sunflower seeds, peperoncinis, and either sprouts or microgreens. i love a vinaigrette dressing.
ReplyDeleteMy salad:
ReplyDeleteSpring greens, English cucumber, Heirloom tomatoes, fresh fig, toasted pecans, sliced asst'd veggies (beets, carrots, celery, anise, jicama, sweet red pepper, broccoli, okra) kalamata olives, sliced red onion - dressed with Balsamic vinegar, herbs & extra virgin olive oil.
Mmmm Mmmmmm GOOD!!!
For my salads I start with some Kale, and then anything goes. From tomatoes to goji berries, nutritional yeast, ground flax, wheat germ, almonds, and some soy feta then I love to top it with a bit of green goddess dressing.
ReplyDeleteMy fave salad features corn kernels, tomatoes, avocado, garlic, olive oil, lime juice and black beans. It's so colourful that I call it Summer Salad. It's nice to serve it even now, as it gives me something to look forward to as there's tons of snow outside now!
ReplyDeleteMixed greens, spinach, broccoli, Kalamata olives, and Trader Joe's Goddess dressing... yum!
ReplyDeleteFor an extra crunch I like to put in tri colored broccoli slaw, yum.
ReplyDeleteAt the moment I'm loving the combination of shredded coleslaw out of a bag, fienly shredded kale, some chickpeas and avocado mixed with a mustard mayo dressing and served on a bed of leaves!
ReplyDeleteRoasted almonds, cherry tomatoes and olives, yum!
ReplyDeleteThe salad can be whatever is freshest in the fridge...romaine, cucumbers, red pepper, avos...but the MUST addition is Kristen Suzanne's "CHEEZY HEMP NACHO SAUCE"! (http://kristensraw.blogspot.com/2009/03/kristen-suzannes-ultimate-raw-vegan.html) Makes a WONDERFUL dressing! I can't stop eating it once I start. :)
ReplyDeleteTons of spinach, shredded carrots, and chickpeas. I love to cover it in Annie's Green Garlic dressing (my partner hates vinegar... crazy, I know!).
ReplyDeleteA few cubes of smoked tofu, almond "cheese," salt and pepper, and olive oil are a must for every salad!
ReplyDeleteSpinach, green onion, olive oil roasted and seasoned veggies, cashew cheese. OMG -- mmmmmm!......
ReplyDeleteMost of our salads have some sliced beets. It adds a little sweetness. Quinoa is also a favorite for adding protein, texture, and flavor.
ReplyDeleteMixed greens, red onion slivers, avocado, smoked-baked tofu cubes, homemade garlic croutons and homemade balsamic vinagrette dressing.
ReplyDeleteHappy eating!
This comment has been removed by the author.
ReplyDeleteLettuce
ReplyDeleteGarbanzo Beans
Kidney Beans
Tomatoes
Avocado
Sprouts
in a sweet herb vinaigrette
leafy greens
ReplyDeletebaked tempeh
beans
avocado
sea salt
pepper
a dollop of vegan sour cream
Dark leafy mixed lettuce + dressing of balsamic vinegar, olive oil, dijon mustard, maple syrup, S&P + juicy kalamata olives, avocado, cherry tomatoes + whatever vegetable is about to die in my fridge!
ReplyDeletetake some cherry tomatoes & Garbanzo Beans
ReplyDeletecut them in half and lightly heat them in a pan with some olive oil
then, sprinkle with curry powder, black pepper, a touch of salt and a few squeezes of fresh lime juice.
Toss the mixture into some Organic Rocket Arugula
Simple and delish!
Whatever is in the fridge!
ReplyDeleteIn the Summer, I put lettuce, yellow squash, zucchini squash, red tomatoes, yellow tomatoes, a few mild peppers, carrots and mushrooms if the local mushroom farmer has some for sale. Love it! In the Winter, lettuce, beets, carrots, tomatoes (we are fortunate enough to grown them in the Fall around here), broccoli and onion.
ReplyDeleteSuch goodness.
I like a simple salad of spinach, carrots, dried bing cherries, tomatoes, and a light dressing.
ReplyDeleteMmmm!
Kale with cherry tomatoes and red onions with a dressing comprised of Agave, olive oil, lemon juice, dijon mustard, red pepper flakes and ground salt and pepper.
ReplyDeleteMixed greens, tomatoes, red onions, red peppers, red cabbage, avocado, sauteed mushrooms and tofu cubes(or Gardein 'chicken') for that warm component, topped with any seeds on hand. The dressing is a combination of olive oil, dijon mustard and lemon juice. YUM!
ReplyDeleteAvocados, red onion, garlic, cucumbers, celery, tomatoes, mushrooms, sprouts, toasted pumpkin seeds, fennel, fresh peas and some nutritional yeast...splash on some balsamic vinegar and sprinkle on some cracked black pepper,and you have a party in your mouth.
ReplyDeletemy fancy salad has to have hearts of palm. mmmmmm
ReplyDeletemy simple, every-day salad go to is lettuce, whatever veggies i have, olive oil, lime juice, cilantro, & salt & pep.
Now, I'm hungry.
My favorite salad Strawberry Spinach Salad with Balsamic Vinaigrette.
ReplyDeleteIngredients:
4 Tbs. balsamic vinegar
2 Tbs. red wine vinegar
1 Tbs. Dijon mustard
2 tsp. light brown sugar
2 small garlic cloves, minced
2 tsp. poppy seeds
½ cup extra virgin olive oil
1 package spinach leaves
1 pint strawberries, sliced
Mix the dressing ingredients together.In a small bowl, mix together the first 6 ingredients of the dressing. Slowly add the olive oil, while whisking vigorously to create an emulsion. Add salt & pepper, to taste.
Just before serving toss the spinach and strawberries with the dressing. Enjoy immediately. This salad will not keep.
Spinach base, pine nuts, hummus, carrots, some kind of bean (black, kidney, or chickpeas), and bean sprouts or alfalfa sprouts whenever I can get them! Also an agave-dijon mustard dressing...so good!
ReplyDeleteAvocados, garbanzo beans, grilled tofu, tomatoes, black olives, sesame seeds and balsamic vinaigrette dressing.
ReplyDeleteDefinitely spinach with fresh blueberries, strawberries and some kind of nut or seed like pumpkin or toasted pecans with a lovely maple syrup vinaigrette.
ReplyDeleteI like to toss walnuts and raisins in my green salad. It's healthy and delicious!
ReplyDeleteIt's not a salad without garbonzo beans!! I also love spicy pickled beans and/or pickled beets.
ReplyDeletebaby spinach, cucumber, tomatoes and red onions... yum
ReplyDeleteMy favorite salad is a pasta salad...yummo...I love rotini noodles with artichokes, green olives, banana peppers, red onion and spinach in an olive oil and vinegar dressing. :-)
ReplyDeleteI'll put just about anything in a salad, but it's got to have a sweet veggie, preferably shredded, like carrot, parsnip or beets. Yacón is good, too. I add apples and/or pears when sharing with my husband. I prefer to dress my salad just with dill vinegar and nutritional yeast and some sesame seeds. Yum!
ReplyDeleteOooo! Mixed greens, radishes, green onion, avocados, carrots, cucumber, parsley, and beets. Lime, balsamic vinegar and sesame oil. Thanks for the chance. :)
ReplyDeleteMy salad always has sliced green olives. (Preferably the variety with Sicilian herbs)
ReplyDeleteMixed greens, carrots, tomatoes (fresh or sundried). If available, I add onions and avocado.
If not, add some fresh hummus and skip the dressing.
I love a salad with Avocado & sunflower seeds and I drench all my salads in Balsamic vinegar.
ReplyDeleteI love avocado and homemade croutons in salads - creamy and crunchy!
ReplyDeleteDark greens, tomatoes, cuke, pepper, raddish, red onion, beets, cabbage, carrots, celery, chia seeds topped w/spicy pecan vinegar
ReplyDeletecucumber, peanuts, apple, lettuce, tomato, cabbage, mushrooms and whatever else is handy.
ReplyDeleteI love to add mushrooms, sesame seeds, toasted pecans and fresh herbs to a gorgeous bed of seasonal greens - I love to mix earthy, nutty flavors with tangy, crisp, clean notes. If it's big and colorful, I'm happy.
ReplyDeleteMy go to salad has...
ReplyDeletegreens, peas, tofu, carrots, tomatoes, almonds and vegan parm! YUM!
My favorite salads contain mixed greens, red onions, black olives, Café Yumm sauce and salsa!
ReplyDeleteorganic spring greens, dried cranberries, blue-cheese(yeah i know), cashews and a italian balsamic vinagrete
ReplyDeleteI feel that every salad needs avocado. I am so lucky to have my own tree which is full of fruit right now!
ReplyDeleteI try to mix them up, but every salad has some kind of nut and usually some dried fruit! Otherwise, anything raw in the fridge goes in the salad.
ReplyDeleteSpinach, carrots, and cranberries with homemade cinnamon vinaigrette: flax oil, apple cider vinegar, maple syrup, dijon mustard, and lots of cinnamon!
ReplyDeleteToasted pine nuts travel well in a to-go salad!
ReplyDeleteCan't beat mixed greens, celery, red pepper, cukes, almonds, feta, and crannberries with raspberry-walnut vinagrette! Yum!
ReplyDeletechick peas, bell peppers, garlic, hot peppers, scallions, cilantro, with spicy olive oil dressing. Not sure if it sounds good or not. i can eat whatever and most people think i have weird combinations.
ReplyDeletesmoked tofu! Also, avocados make everything better =)
ReplyDeletei love adding some fruit- berries, apple slices, oranges or clementine segments!
ReplyDeleteAll organic: Artichoke hearts, heart of palm, cauliflower, tomatoes, red onion, shredded carrots, garbanzo beans, sunflower seeds, or almonds, avocado, dark leafy greens, roasted asparagus (when I can get organic), and any other veggies that are in season. Dressing is optional, but balsamic vinaigrette is a usual standby.
ReplyDeleteMy to go salad is quick to make & packed with rich sources of plant-based omega-3 fatty acids (flaxseed), vitamin B-12 (Red Star nutritional yeast) & protein (seeds, spirulina).
ReplyDeleteGinger Sesame Dressing over Mixed Greens & Seeds
Ginger Sesame Dressing:
½ c flaxseed oil
1/3 c raw apple cider vinegar
¼ c Bragg Liquid Aminos
½ c water
2 T sesame oil
2 T fresh ginger, grated
¼ c Red Star Vegetarian Support Formula Nutritional Yeast
Mixed Greens & Seeds:
Lettuce mix
Pumpkin seeds
Sesame seeds
Pure Hawaiian Spirulina
Mix dressing ingredients in glass jar. Stir dressing over mixed greens, seeds & spirulina in bowl. 4 servings.