Monster Salad

Another winner from Fran’s House of Ayurveda, I love this hot version of a summer salad!

Ingredients:

1 bagful of green beans, yellow beans or string beans, ends trimmed
2 red peppers, thinly sliced
1 red onion, thinly sliced in crescents
10-15 new or baby potatoes, halved (or larger potato, cubed)
1 can chickpeas, drained and rinsed
1 small bunch of fresh cilantro, chopped

3 cloves garlic, grated or minced
lemon juice
1/4 cup sunflower oil or any other cooking oil
1 tsp each ground cumin and ground coriander
1 tsp salt
fresh ground pepper to taste

Steam the green beans then the potatoes until tender-crisp, so not quite cooked all the way. Then, in a large pan or wok, heat some oil and saute the raw onion slices (not pre-steamed) until soft. Add the garlic, cumin and coriander and stir a bit, then add the steamed veggies and chickpeas. Season with salt and pepper while sauteing for a few minutes. Serve hot sprinkled with cilantro and a big squeeze of lemon juice!

Click here for the cold version.

Recipe From: Fran’s House of Ayurveda

Broccoli Bean Salad

This recipe was inspired by the Broccoli Raab salad in Veg. Times. It is a surprisingly filling meal.

Serves: 2-4 (depending on how much you each eat!)

Ingredients:
1 kabucha squash
nutmeg
garlic powder
onion powder
black pepper
salt
turmeric
2 heads of Broccoli, cut into bite sized pieces
1 15 ounce can of great northern white beans
2 tomatoes, chopped or whole cherry tomatoes
2 ears of corn
1 tsp pepper flakes

Make squash sticks from kabucha squash.

Heat 2 Tbs. oil in wok over medium-high heat. Saute garlic until it sizzles then add broccoli and red pepper flakes. Season with salt, and saute 5-7 minutes or until broccoli seems cooked. Transfer to bowl.

Add remaining 1 Tbs. oil to wok. Add tomatoes, and cook for a few minutes. Add white beans and cook until warm.

Add white bean + tomato to broccoli and add the fresh corn. Toss and serve. Sprinkle kabucha strips on top, and enjoy:)

Cucumber Side Salad

Ingredients:
sliced cucumbers
red onion
white pepper
salt
agave nectar
apple cider vinegar

Combine cucumbers and onions in a bowl.

Mix apple cider vinegar, agave nectar, salt and pepper to taste. drizzle over cucumbers and onions. Toss and Serve.

recipe from: Stacey Bevans

White Bean Salad

Ingredients:
2 cans cannellini beans
1/2 cup basil, chopped
2 medium tomatoes, chopped
salt
pepper
1/4 cup olive oil
3 cloves garlic, minced

In a large bowl combine beans, basil, and tomatoes. Add salt and pepper.

Heat olive oil and garlic in skillet until fragrant (about 3 minutes). Pour oil over bean mixture. Let sit in fridge for at least 30 minutes to allow flavors to meld.

recipe from: Anne Griffin

Brown Rice and Hempseed Salad

Serves 2. Hempseed delivers good fats, which reduce inflammation and fuel the brain. Raw parsley, carrots, onions, and lime juice add fiber and vitamins with live enzymes – plus a zingy taste. You’ll feel very clean after you’ve eaten this. follow with a hot cup of detox tea if you like.

time = 27 minutes

Ingredients:

1cup cooked brown rice
1/2 cup shelled hempseed
1 cup chopped fresh flat-leaf parsley
1 cup grated carrots
2 tablespoons chopped fresh mint
1 bunch chopped fresh cilantro
2 tablespoons finely chopped green onions
2 teaspoons dried basil, crushed between your fingers
1/2 teaspoon crushed red pepper flakes, or dried Aleppo pepper
2/3 cup fresh lime juice (about 4 limes)
2 tablespoons pure maple syrup
1/4 teaspoon ssea salt, or to taste
Freshly ground black pepper

Combine all ingredients; toss and serve.

Per Serving: 467 cal, 40% fat cal, 22g fat, 2gsat fat, 0mg chol, 15g protein, 57g carb, 6g fiber, 357mg sodium.

recipe from: Delicious Living March 2008

Green Bean and Asparagus Salad

2 cups asparagus, chopped in 2-inch pieces and tough ends discarded
2 cups green beans, cut in half
1 red onion, finely sliced in half moons
1/2 cup fresh parsley, minced
juice and grated rind of 1/2 lemon
2 Tbsp extra virgin olive oil
3 Tbsp pine nuts, toasted
2 tsp dried tarragon
salt and pepper to taste

Steam the green beans and asparagus until tender, 5 to 10 minutes, then rinse under cold water. Drain. Steam onion until just wilted, a few minutes.

In a small pan, heat the pine nuts over medium heat until lightly browned and fragrant.

In a large bowl, place the green beans, asparagus, onion and parsley, and toss with the lemon juice, grated rind, olive oil, nuts and tarragon. Season with a bit of salt and plent of fresh ground black pepper and top with pine nuts. Makes a hearty side salad for two.

FOR INDIVIDUAL DOSHAS
A wonderfully tri-doshic recipe!
PITTAS replace pine nuts with chopped almonds or sunflower seeds; use minimal salt and pepper
KAPHAS replace pine nuts with chopped almonds or sunflower seeds; use minimal oil, salt and pepper

note: I don’t love pine nuts, and I think this salad better without them. I would really have liked some thinly sliced blanched almonds, of course I am pitta/kapha so maybe that is why.

recipe from: Fran’s House of Ayurveda (http://franlife.blogspot.com/search/label/Vegan)

Kale Salad

Ingredients:

Italian Saute

* 1 head standard kale or italian toscano kale, rinsed well and ribs removed
* 2 teaspoons olive oil
* 1 garlic clove, minced
* 1/2 cup sliced red onion
* 1/2 teaspoon oregano
* 3 tablespoons pine nuts
* fresh lemon juice
* salt
* fresh ground black pepper
* 1/2 cup red bell pepper, thinly sliced (optional)

Asian Saute

* 1 head kale, rinsed well and ribs removed
* 1 garlic clove, minced
* 1/2 teaspoon freshly grated ginger
* 2 teaspoons sesame oil, regular (I use a 75/25 combination of both oils) or toasted sesame oil (I use a 75/25 combination of both oils)
* 2 scallion, sliced, include green and white parts
* 1 tablespoon water or fresh stock
* salt
* 2 tablespoons brown sesame seed
* 1/2 cup red bell pepper, thinly sliced (optional)
* fresh lime juice

Directions

1. Begin by thoroughly rinsing the kale to remove any sand or grit. (For good results use a salad spinner to rinse the kale.) Remove the kale ribs by slicing down each side of rib with sharp knife. Chop kale coarsely. Set aside.

2. Heat a skillet on medium heat with 1 teaspoon of oil of your choice as indicated in the two recipe versions above. Do not let oil smoke.

3. Brown the nuts carefully in the oil for about 1 1/2 minutes or until light golden. Do not let nuts burn. Remove 1/2 tablespoon of the nuts on paper towel and set aside for garnish.

4. Now saute the garlic for one minute along with the nuts then add the bell pepper and cook another minute.

5. Add onions and oregano, tossing to coat with oil for another 1 minute. Next add the chopped kale with 1 tablespoon of water or stock. The kale may not fit into the pan very well, but after only a few minutes it will cook down.

6. Saute the kale mixture just until wilted but not slimy, about another.

7. 2-3 minutes, until water has evaporated. Season kale mixture with salt and pepper.

8. Drizzle with a litte bit of lemon juice or lime juice, depending on your recipe.

9. Transfer kale to serving platter and garnish with reserved nuts and lemon or lime wedges. Serve with brown rice or pasta with the suggested topping if desired.

note: I’ve tried the Italian style salad and it was great. I can’t wait to try the Asian style salad.

recipe from: http://www.recipezaar.com/126437

Spicy Salad

Ingredients:
cumin
cayenne pepper
turmeric
olive oil
zucchini
cucumber
red bell pepper
avocado
carrots
greens

slice cucumber, bell pepper, and zucchini in strips. Season each one with it’s own spice (suggested are cumin, cayenne, and turmeric). cook in oven on oiled baking sheet until soft and spicy.

add to greens. add chopped carrots and avocado. toss and serve with dressing.