AVOCADO, POMEGRANATE & PINE NUT SALAD

SERVES 2 TO 4 PORTIONS

CITRUS-CHILI VINAIGRETTE

1/4 cup orange juice

2 tbsp. Champagne vinegar (or white wine vinegar)

1 tbsp. maple syrup 2 tsp. olive oil

1/2 tsp. chili powder

SALAD

3 cups packed mixed baby greens

1 avocado, pitted, peeled, and chopped

1 cup diced strawberries

1/2 cup pomegranate seeds

1/4 cup toasted pine nuts

NUTRITIONAL VALUES

Calories: 309kcal
Fat: 24.2g (3.8g S.Fat)
Carbs: 23.4g
Protein: 4g
Sugar: 10.9g
Sodium: 43mg

METHOD

Combine the vinaigrette ingredients in a cup or small bowl.

Toss the greens, avocado, strawberries, pomegranate seeds, and pine nuts in a large mixing bowl. Toss in the dressing until evenly coated. Divide the mixture between two bowls and serve immediately.

VARIATION

Add cooked chickpeas, Quick Bacon Crumbles, or Chile-Roasted Tofu to liven up the salad or make it more of a main course. A sprinkle of Pepita Parmesan never hurt anyone, either.

DEVILED POTATO SALAD

SERVES 4 TO 6 PORTIONS

1lb (16oz) baby Yukon gold potatoes (or baby Dutch Yellow Potatoes), quartered

1/4 cup vegan mayonnaise (soy- free if necessary)

2 tbsp. vegan sweet pickle relish 1 tbsp. yellow mustard (gluten- free if necessary)

2 tsp. apple cider vinegar

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. paprika, plus more for dusting

1/2 tsp. black salt (kala namak; or regular salt)

NUTRITIONAL VALUES

Calories: 49kcal
Fat: 3g (0g S.Fat)
Carbs: 5.5g
Protein: 0.4g
Sugar: 2g
Sodium: 412mg

METHOD

Fill a pot halfway with water and add the potatoes. Bring to a boil and cook the potatoes for 7 to 8 minutes, or until easily pierced with a fork. After draining, rinse the potatoes with cold water until they are cool. Drain thoroughly.

In a large mixing bowl, combine the mayonnaise, relish, mustard, vinegar, onion powder, garlic powder, paprika, and salt. Fold in the potatoes, allowing them to mash slightly as you go. Refrigerate for 1 hour before serving, lightly dusting the top of the salad with more paprika. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

GREEN QUINOA SALAD

SERVES 6 PORTIONS

1lb (455g) brussels sprouts

1/2 cup diced yellow onion

1 garlic clove, minced

1 tbsp. water, plus more if necessary

1 1/2 cups diced zucchini

1 1/2 cups shelled edamame

1/4 cup lemon juice

1 tbsp. grated lemon zest

1 tbsp. maple syrup

3 cups cooked quinoa

3 cups chopped chard leaves

1/2 cup chopped fresh basil

1/2 cup chopped pistachios

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 442kcal
Fat: 9.8g (1.2g S.Fat)
Carbs: 71.5g
Protein: 20.3g
Sugar: 6.1g
Sodium: 98mg

METHOD

Slice a brussels sprout in half lengthwise through the stem. Turn each half-cut side down and thinly slice into shreds. Repeat with the remaining brussels sprouts. Place aside.

Melt butter in a large shallow saucepan over medium heat. Cook until the onion, garlic, and water are translucent, about 5 minutes. To prevent sticking, add more water as needed.

Combine the brussels sprouts, zucchini, and edamame in a mixing bowl. Cook for about 3 minutes, or until the brussels sprouts start to wilt. Take the pan off the heat and add the lemon juice, lemon zest, and maple syrup.

Combine the quinoa, chard, basil, and pistachios in a mixing bowl. If necessary, season with salt and pepper. Serve right away, or chill until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

CHINESE CHICKPEA SALAD

SERVES 4 TO 6 PORTIONS

1 tbsp. sesame oil

3 cups cooked chickpeas (or two 425g (15oz) cans, rinsed and drained)

3 tbsp. gluten-free tamari (use coconut aminos to be soy-free)

4 cups shredded napa cabbage (about 1 small head)

1 cup shredded red cabbage

1 cup grated carrots (3 or 4 large carrots)

1 cup toasted sliced almonds

1/2 cup sliced green onions (green and white parts)

One 283g (10oz) can mandarin oranges (preferably packed in juice, not syrup), rinsed and drained

One 227g (8oz) can sliced water chestnuts, rinsed, drained, and cut in half

Crispy rice crackers, crumbled

MISO GINGER DRESSING

1/2 cup rice vinegar

2 tbsp. sesame oil

2 tbsp. maple syrup

1 tbsp. white soy miso (or chickpea miso)

2 tsp. freshly grated ginger

NUTRITIONAL VALUES

Calories: 591kcal
Fat: 19.6g (1.9g S.Fat)
Carbs: 81g
Protein: 28.4g
Sugar: 15.8g
Sodium: 83mg

METHOD

In a large shallow saucepan over medium heat, heat the sesame oil. Cook for a few minutes after adding the chickpeas. Cook, stirring occasionally, until the liquid has been absorbed by the tamari. Set aside for 5 minutes to cool.

To make the dressing, combine all of the ingredients in a small cup or bowl.

In a large mixing bowl, combine the napa cabbage, red cabbage, carrots, almonds, green onions, mandarin oranges, and water chestnuts. Toss in the chickpeas and dressing until well combined. Serve immediately with crumbled rice crackers on top.

RECIPE NOTES

You can prepare the chickpeas, salad (without the almonds), and dressing ahead of time and store them separately. Just before serving, combine the three components, along with the almonds.

BBQ CHICKPEA SALAD

SERVES 2 TO 4 PORTIONS

3 cups cooked chickpeas (or two 15 oz., rinsed and drained)

2 tbsp. liquid aminos (use coconut aminos to be soy-free)

2/3 cup vegan barbecue sauce (homemade or store-bought)

1 large head romaine lettuce, chopped

1 cup shredded red cabbage

1 cup halved cherry tomatoes

1 cup sliced nectarines (or sliced peaches or chopped mango)

1/2 cup grated carrot

Avocado Ranch Dressing

Toasted pepitas (pumpkin seeds)

Pickled Red Cabbage & Onion Relish

NUTRITIONAL VALUES

Calories: 762kcal
Fat: 12.3g (1.3g S.Fat)
Carbs: 129.3g
Protein: 39.5g
Sugar: 26.7g
Sodium: 65mg

METHOD

Melt butter in a large shallow saucepan over medium heat. Cook, stirring occasionally, until the liquid has been absorbed by the chickpeas and liquid aminos, 2 to 3 minutes.

Toss with 1/3 cup barbecue sauce to coat. Cook until the sauce has thickened and caramelized, and the liquid has been absorbed completely. Cook until the sauce has thickened and caramelized again with the remaining barbecue sauce. Take the pan off the heat.

Toss the lettuce, red cabbage, cherry tomatoes, nectarine slices, and carrots in a large mixing bowl. Serve the salad in four bowls, topped with the chickpeas. Dressing, a sprinkling of pepitas, and a scoop of relish on top. Serve right away. Leftover beans can be stored in an airtight container in the refrigerator for 3 to 4 day