Salad

Creamy Vegan Coleslaw with Tangy Cashew Dressing

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We often don’t give coleslaw enough credit. It shows up around bbq season as a potluck companion, weaving in and out of our spring and summer evenings without much fuss: neither a fan favourite, nor a neglected dish.
When asked about coleslaw, most just shrug with a bit of a “meh” approach.
Poor coleslaw.

Let me attempt to change your thoughts on coleslaw, my friend.

There’s a few ways to “do” coleslaw.

#1: Dump out a plastic bag of pre chopped cabbage and squeeze on top some kind of goopy dressing containing weird ingredients coming from a weird package .
#2: Buy a head of cabbage, shred it, add mayo + celery salt + lemon and call it coleslaw.
#3: Put a little thought and time into your coleslaw making: finely shred cabbage by hand, add a few other tasty vegetables, some fresh herbs, and create a delicious & health supportive dressing that serves both your body AND your taste buds 😋

In general, the more you put in to your food, the more you will get out of it.
And a little effort can really go a long long way!

What I love about this recipe is that it’s versatile, but also a bit more interesting than your average bag + dressing coleslaw 😉. I’ve tossed in some shredded kale and fresh herbs for green, added flavour, but also to increase the nutrient quotient of the dish. The dressing is practically a nutrient powerhouse all on its own, with fermented coconut milk, cashews, fresh lemon, apple cider vinegar, and garlic!

What’s in it for you?

  • Cabbage: anti-inflammatory, anticancer, antioxidant, supports digestion, cardiovascular function & boosts immunity. High in calcium, magnesium, phosphorus, potassium, folate, and Vitamin C.

  • Kale: supports healthy skin & hair, improves digestion, reduces inflammation, lowers blood pressure, improves vision and is anticancer. High in calcium, magnesium, phosphorus, potassium, Vitamin C, A, & K, and folate.

  • Coconut Kefir: detoxifying, promotes healthy gut bacteria & improved digestion, reduces inflammation, supports liver & brain health, anti-fungal, anti-bacterial, anti-candida, and supports a strong immune system.

  • Lemon: improves heart health, prevents kidney stones, reduces indigestion, detoxifying, promotes healthy teeth, hair, & skin. High in Vitamin C, calcium, & potassium.

Creamy Vegan Coleslaw with Tangy Cashew Dressing

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Ingredients:
Serves 8 - 12
1 large head of green cabbage, shredded thin
1/2 large head of purple cabbage, shredded thin
1 bunch of lacinato kale, stemmed & chopped thin
3-4 large carrots, peeled and grated
1/2 bunch of parsley, chopped
1/2 bunch of dill or cilantro, chopped
1 bunch of green onions, diced
1/2 cup sunflower seeds, toasted
Dressing:
1/2 cup cashews, soaked overnight (see note)
1 cup coconut kefir or yogourt (preferably homemade - will post a recipe for this soon!)
1/3 cup fresh lemon juice
1/4 cup apple cider vinegar
2 Tbsp Dijon
1 tsp salt
1 tsp onion powder
1-2 cloves garlic, minced
Fresh pepper
2 tsp maple syrup for a sweeter dressing (optional)

  • Prep the salad by preparing all ingredients, except sunflower seeds, and tossing them in a very large bowl.

  • For the dressing, combine all ingredients in your high speed blender and combine until smooth.

  • Toss the salad with the dressing until evenly distributed and well coated. Allow to marinate for at least 2 hours before serving.

  • Before serving, add in your toasted sunflower seeds and garnish with more fresh herbs if desired. Enjoy!


Yam & Quinoa Salad with Sesame Ginger Dressing

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I am a die hard salad lover, I’m not gonna hide it!
But even for us die hards, you really must continue to mix it up in the kitchen or the salad ho hum boredom, can’t stand that same bloody balsamic vinaigrette one more day, takes over. During the winter months, it’s a great move to mix in some seasonal root vegetables with your leafy greens to shake up the salad routine. By also adding a high protein & complex carbohydrate component in the quinoa, this salad is a well rounded meal that will last you quite a few days!

Why we love Yams 🧡

  • Yams are a great source of vitamin C, fibre, potassium, manganese, and B vitamins

  • Yams are a starchy vegetable, made up of carbohydrates and dietary fiber which helps stabilize blood sugar levels - beneficial for diabetes

  • They are known to reduce cardiovascular disease due to their high B6 content

  • High in antioxidants and beneficial to proper function of the immune system

  • Rich in minerals: vitamin A, C, B, thiamin, niacin, riboflavin and folic acid, as well as calcium, copper, potassium, manganese, iron and phosphorus

  • High vitamin A contained in the yam is converted into beta-carotene which helps to maintain healthy mucous membranes in the eyes, aiding night vision and age related vision loss, and also supports healthy bone development and provides protection from lung and mouth cancers

Why we love Quinoa 💛

  • Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids

  • It is high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants

  • Contains plant compounds called flavanoids known for their anti-inflammatory, anti-viral, anti-cancer, anti-depressant qualities

  • Is low on the Glycemic Index which makes it great for stabilizing blood sugar levels

Yam & Quinoa Salad with Sesame Ginger Dressing

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Ingredients:

1 medium sized Yam, cut into 1” cubes
1-2 Tbsp coconut oil
1/4 tsp salt
Fresh pepper
3/4 cup uncooked quinoa
1 1/2 cups water
2-3 cups packed spinach leaves, chopped small
1/4 cup minced red onion
1 red pepper, diced small
1/3 cup toasted sesame seeds
2 Tbsp hemp hearts
1/3 cup fresh cilantro (optional)
For the Sesame Ginger Dressing:
2 tsp fresh ginger, minced or grated
1 clove garlic, minced
2 Tbsp tamari
2 Tbsp sesame oil
1 Tbsp maple syrup
1/4 cup rice vinegar
1/2 cup olive oil
1/4 tsp salt
Fresh pepper
Instructions:

  • Toss cubed yams in melted coconut oil and season with salt & pepper. Roast @ 375F for 25 minutes or until cooked through but not mushy. Cool slightly.

  • Cook quinoa by combining dry quinoa with water. Season with a little salt and 1 tsp of coconut oil, if desired. Cool slightly.

  • For the dressing, combine all ingredients in a glass jar and shake or stir until well combined.

  • In a medium salad bowl, combine all salad ingredients with a fork. Coat with roughly 1/4 - 1/3 cup of the dressing, adjusting seasonings and volume of dressing as you go. Note: start with a smaller amount of dressing and add a little more at a time so as to not have it be too soaked.

  • Will keep up to 5 days in the fridge.

If you try this recipe, PLEASE let me know how it turned out & how much you loved it (and even if you didn’t 😉) AND if you’d like more recipes like this one, sign up for the Newsletter below!

My ongoing advice for this New Year of 2019: EAT MORE PLANTS!!

Roasted Cauliflower & Arugula Salad

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If you are the kind of person who gets intimidated by all the gorgeous food photos online and wonders how those people can find the time and energy to make such gorgeous food all the time. This one’s for you.
This recipe is SUPER simple, uses easy to find ingredients, and has a very versatile dressing that you can easily use again and again for many other (potentially less-than-instagram-impressive) salads of all kinds!

If you felt like boosting the volume and density of this salad, by turning it into more of a meal, then I would suggest adding in some cooked quinoa or even a kamut rotini pasta kinda thing.
But simply as is, is quite lovely.

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Roasted Cauliflower & Arugula Salad

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Category: Salad, Side Dish, Main Course

Cuisine: Vegan, Real food, Nutrient-dense, Vegetarian

Yield: 2-4

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Ingredients

  • 1 head cauliflower, cut into small florets

  • 2 Tbsp coconut oil

  • Salt & fresh pepper

  • 1 red pepper, diced small

  • 2 cups lightly packed arugula, roughly chopped

  • 1/4 cup toasted pine nuts (or slivered almonds)

  • 2 Tbsp pitted kalamata olives, roughly chopped

  • For the dressing:

  • 1 tsp dijon

  • 1 tsp maple syrup

  • 2 Tbsp red wine vinegar

  • 4 Tbsp olive oil

  • 1/4 tsp salt

  • 1 small clove of garlic, minced

  • Lots of fresh ground pepper

Instructions

  1. Preheat your oven to 375F.

  2. Toss cauliflower florets with coconut oil, salt & pepper and spread on a lined baking sheet. Roast for 30-35 minutes until lightly browned and fork-tender. Set aside to cool.

  3. In a medium bowl, place cooled cauliflower and all other salad ingredients.

  4. In a medium glass jar, place all dressing ingredients and shake well.

  5. Toss salad ingredients with enough dressing to coat, adjusting seasonings as desired. Serve immediately.




Herbed Cauliflower Quinoa Salad with Lemon Tahini Dressing

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I have a secret (not-so-secret) love affair with roasted cauliflower. It is sooooo good! This recipe began with some roasted cauliflower amazingness and just exploded in flavour from there.

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This particular salad is spectacular for lunchtime. It is easy, makes a good sized batch, is filling and satisfying, grounding, and is well-rounded without needing anything else along side. I’m a big fan of eating grains at lunchtime, as we digest them better than in the evening, and they tide us over throughout the afternoon slump without any sugar highs and lows.

I do have to say something about this dressing.
Just one thing.
Or two.
Whoa…YUMMY!!
So make a double batch if you have it in you and use it for leafy salads, salmon, over cooked veggies and rice, or just spoon it right out of the jar. Go for it!

Feel free to add in some of your favourites to this salad, it could easily handle some cucumbers, spinach, steamed kale, toasted almonds, pumpkin seeds, or fresh dill.
Or don’t, tis straight up good just the way it is! (just like you).

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Herbed Cauliflower Quinoa Salad with Lemon Tahini Dressing

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Category: Salad, Lunch, Side dish, Potluck

Cuisine: Vegan, Real food, Nutrient-dense, Vegetarian

Yield: 4-6 servings

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Ingredients

  • 3/4 cup dry quinoa

  • 1 1/2 cups water

  • Pinch sea salt

  • 2 Tbsp coconut oil

  • 1 head cauliflower, chopped into bite sized pieces

  • 1 red pepper, diced

  • 1/2 cup minced parsley

  • 4 Tbsp hemp hearts

  • 2 spring onions, minced

  • For the Creamy Tahini Dressing

  • 1/3 cup tahini

  • 1/3 cup water

  • 1/4 cup fresh lemon juice

  • 1/2 tsp himalayan sea salt

  • 1/4 tsp fresh ground pepper

  • 3 Tbsp olive oil

  • 1 Tbsp maple syrup

  • 1 Tbsp apple cider vinegar

Instructions

  1. To cook quinoa: in a small pot, bring quinoa, water, pinch of salt and an optional tsp of coconut oil to a boil. Reduce to simmer and cook until all water has been absorbed (about 15 minutes). Remove from heat and allow to cool at least half an hour.

  2. To roast cauliflower: preheat oven to 375F. Toss cauliflower pieces in 1-2 Tbsp of melted coconut oil and sprinkle with sea salt. Bake for 20-25 minutes until lightly browned and soft. Set aside.

  3. In a large bowl, combine all salad ingredients and toss together with a fork.

  4. For the dressing, place all ingredients in a high-powered blender (although a regular blender will do the trick), and combine until smooth.

  5. Toss salad with a generous helping of dressing, sprinkle with hemp hearts and parsley and serve.

  6. Will keep in fridge for 3-4 days.

Roasted Squash & Almond Salad with Lemon Tahini Dressing

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Do not underestimate the loveliness of squash at lunchtime, dear friends.
The bright orange squash is a kind of “hiding in the shadows” nutritional superhero. The kombocha is my personal favourite, full of Vitamins A & C, beta-carotene, iron, copper, magnesium, and all those amazing B vitamins.  It is a low-glycemic index carbohydrate but not a low quantifier for energy supply.

Having squash at lunch is a super way to add some veggie power, a carbohydrate hit that will get you through the afternoon slump, and lend a tummy satisfying addition to your same-old lunchtime salad bar.
You know who you are!! I see you and your same boring salad.
Try something new.
Come on, get out of that comfort zone.
You will not be disappointed!

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Roasted Squash & Almond Salad with Lemon Tahini Dressing

Prep Time: 20 minutes

Total Time: 20 minutes

Serving Size: 4-6 Large Portions

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Ingredients

  • ½ a kombocha, acorn, or butternut squash, chopped into ½ inch cubes

  • 2 Tbsp coconut oil, melted

  • Sea salt & Fresh pepper

  • 4 cups Mixed greens (I like spinach)

  • ¼ cup red onion, thinly sliced

  • ½ red pepper, diced small

  • ½ cucumber, seeded and sliced

  • ½ cup slivered almonds, toasted

  • Tahini Dressing

  • ¼ cup fresh lemon juice

  • ¼ cup tahini

  • 2 cloves garlic

  • 1/3 cup water

  • ½ tsp cumin

  • ½ tsp sea salt

  • 1 tsp maple syrup

  • 3 Tbsp olive oil

  • Fresh pepper

Instructions

  1. Preheat oven to 375F. Toss squash with melted coconut oil and season with salt and pepper. Roast for 30 – 40 minutes until for tender, remove from oven and set aside.

  2. For the dressing, combine all ingredients in your blender or with an immersion blender and blend until smooth.

  3. To assemble: in a medium bowl, place washed greens and roasted squash, then top with diced vegetables, red onion, and toasted almonds. Toss with dressing. Serves 2.