FENNEL, BANANA, & FUSILLI SALAD WITH ORANGE YOGURT DRESSING

SERVES 1 LARGE OR 2 SMALL PORTIONS

FOR THE SALAD

1 cup (100 g) fusilli pasta

sea salt

1 fennel bulb.

1 large banana

1/2 apple

FOR THE DRESSING

3/4 cup (200 g) soy yogurt, or other

plant-based yogurt

6 tbsp. orange juice

2 tbsp. extra virgin olive oil

3 tbsp. orange vinegar, or white wine or herb vinegar

1/2–1 heaped tbsp. mild curry powder

1 1/2 tsp. sea salt

1/2 tsp. freshly ground black pepper

1⁄3 cup (50 g) pine nuts

small bunch of parsley

squeeze of lemon juice

NUTRITIONAL VALUES

Calories: 516kcal
Fat: 18.4g (2.6g S.Fat)
Carbs: 84g
Protein: 13.2g
Sugar: 26.3g
Sodium: 498mg

METHOD

To make the salad, cook the fusilli in salted water according to package directions (usually 8–10 minutes). Meanwhile, remove the fennel's tough core, cut off the stalks, and finely grate the bulb. The banana should be peeled and sliced. Peel the apple, remove the core, and finely grate it. Drain the pasta in a colander and rinse with cold water to stop the cooking process, then drain once more. Incorporate the fennel, banana, and apple.

In a small bowl, combine the yoghurt, orange juice, oil, vinegar, curry powder, salt, and pepper for the dressing. In a dry pan, toast the pine nuts until golden brown, then set aside to cool. Remove the leaves from the parsley stalks and finely chop them. Toss the pasta with the dressing, pine nuts, and parsley. Add lemon juice to taste, as well as salt and pepper to taste.

SPEEDY YOGURT AND WALNUT DRESSING

SERVES 1 SALAD

1/2 bunch of chives

1 cup (250 g) soy yogurt, or other plant-based yogurt

juice of 1/2 lemon

1 tbsp. walnut oil

sea salt

freshly ground black pepper

pinch of sugar, or to taste

NUTRITIONAL VALUES

Calories: 249kcal
Fat: 10.7g (1.3g S.Fat)
Carbs: 29.1g
Protein: 12.2g
Sugar: 18.3g
Sodium: 489mg

METHOD

Finely chop the chives. Whisk together the soy yoghurt, lemon juice, and oil until smooth, then fold in the chives. Season the dressing with salt, pepper, and sugar to taste.

THOUSAND ISLAND DRESSING

SERVES 1 SALAD

1⁄4 green pepper

1⁄4 red chile

1 cucumber

1/2 bunch of flat leaf parsley

1/2 cup (100 g) Vegan Mayonnaise (see above)

1/2 cup (150 g) plant-based yogurt

3 tbsp. tomato ketchup

2 tbsp. oat cream

4 drops of sambal oelek, or to taste

2 tsp. lime juice, or to taste

1/2 tsp. sea salt

1/2 tsp. freshly ground white pepper

NUTRITIONAL VALUES

Calories: 526kcal
Fat: 28.1g (0.7g S.Fat)
Carbs: 70.5g
Protein: 7.9g
Sugar: 35.4g
Sodium: 2808mg

METHOD

Seed and finely chop the pepper and chile. Finely chop the cucumber. Remove the leaves from the parsley stalks and finely chop them. In a bowl, combine the mayonnaise, yoghurt, ketchup, and cream. To taste, stir in the sambal oelek, lime juice, salt, and pepper. Incorporate the pepper, chile, cucumber, and parsley into the mayonnaise mixture. Allow the dressing to infuse for 30 minutes before adjusting the seasonings if desired. Chill until ready to use.

SOUR CREAM AND PARSLEY DRESSING

SERVES 1 SALAD

1/2 cup (150 g) vegan sour cream

1 tbsp. Dijon mustard

1/2 bunch of flat leaf parsley

1 tsp. linseed oil

1 tbsp. olive oil

pinch of sea salt

pinch of freshly ground black pepper

1 tsp. agave syrup, or to taste

NUTRITIONAL VALUES

Calories: 505kcal
Fat: 48.5g (29.3g S.Fat)
Carbs: 16.5g
Protein: 4.4g
Sugar: 15.5g
Sodium: 567mg

METHOD

In a mixing bowl, combine the sour cream and mustard. Remove the leaves from the parsley stalks, finely chop them, and fold them into the cream mixture. Stir in the linseed and olive oils gradually. Season the dressing with salt, pepper, and agave syrup to taste.