salad

CBLT: Coconut Bacon, Romaine Lettuce and Cherry Tomato Grain Salad

Care of Amy Symington of ameliaeats.com  Makes 3, 1L mason jar salads Preparation time: 40 minutes Serving size: 1 mason jar Equipment: 3 – 1L mason jars with lids Ingredients Coconut Bacon 1 cup unsweetened, dried sliced coconut or coconut flakes 1 tbsp maple syrup 2 tbsp reduced-sodium tamari 1 tsp smoked paprika 1/2 tsp grapeseed or canola oil Lemon Dijon Vinaigrette 1 lemon zested and juiced 1/3 cup extra virgin olive oil 1 clove garlic, pureed 1 tbsp maple syrup 2 tsp Dijon mustard Salt and pepper to taste Salad 1 cup lemon dijon vinaigrette dressing (see recipe above) 3 cups cooked grain of choice (brown rice, quinoa, millet are great options) 3 cups of grated vegetables – carrots, green and yellow zucchini, beets 3 cups Romaine lettuce, torn into bite size pieces 1-1/2 cups cherry tomatoes, halved 1 cup coconut bacon (see recipe above) ½ cup sunflower sprouts Instructions 1. Preheat oven to 325°F. In a medium bowl add all coconut bacon ingredients and toss well to coat. Spread on a large parchment-lined baking sheet. Bake for 18 minutes, until coconut is crispy and lightly… Read More


Filed under: Eat Veg elifelines Food of the Month Uncategorised Vegan & Vegetarian Recipes

Roasted Beet, Apple and Arugula Salad with Orange Maple Vinagrette

    Ingredients  2 medium-sized beets 5 cups baby arugula 1 small apple, julienned 1/4 cup chopped walnuts Vinaigrette  1 tbsp light olive oil 1/2 tsp orange zest 2 tbsp freshly-squeezed orange juice 1 tsp balsamic vinegar 1 tsp maple syrup salt and pepper to taste Directions  Preheat oven to 400°F.  Wrap each beet tightly in aluminum foil. Bake for 1-1/2 hours or until a knife goes through smoothly. Allow to cool, then gently remove peel and cut into wedges. In a large bowl, combine baby arugula, julienned apple and walnuts. In a separate bowl, whisk together all vinaigrette ingredients. Add to salad and mix well. Top with beet wedges. Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Red Cabbage and Black Currant Salad

Makes 6 servings, care of the The New York Times     Ingredients 1 small head of red cabbage 1 1/4 cups fresh or frozen black currants or black currant jam Sugar to taste Directions 1. Julienne the cabbage or grate it into fine shreds. Place it in a clean dish towel and squeeze out any excess moisture. Transfer to a large bowl. 2. If using frozen currants, defrost them. Mash the currants and, if necessary, sweeten to taste with sugar. 3. Combine the black currant mixture (or jam) with the cabbage and toss well. Cover and refrigerate for several hours before serving. Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Roasted Mushroom and Barley Salad

Serves 8 Spring is kind of unpredictable weather-wise, so I went with a variety of tastes, textures and flavours in this salad to satisfy throughout the season. You can change up the vegetables/herbs with whatever inspires you in the moment. Ingredients 1 cup pot barley, soaked overnight 12 ounces mushrooms, sliced (I used cremini and oyster varieties) 2 leeks (white and light green part only) 3 sprigs of thyme, leaves removed and chopped fine ½ tbsp tamari soy sauce 1 tbsp balsamic vinegar 5 tbsp grapeseed oil, divided juice of 1 lemon ⅓ cup raw hazelnuts 1 small shallot, minced fine ¾ cup chopped flat leaf parsley salt and pepper   Directions Preheat oven to 400 degrees F. Line one large and one small baking sheet with parchment paper and set aside. Drain the soaked barley over a bowl to save the water. Place drained barley in a medium saucepan. Top up the barley water with fresh water (if necessary) up to 3 cups. Place saucepan over medium heat and bring to a boil. Lower pot to a simmer, cover and cook until barley grains are fully cooked, but still a little bit chewy, about 25 minutes. Drain… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes