PORTOBELLO FAJITA SALAD

SERVES

FOR THE AVOCADO DRESSING

1/2 cup (120 g) mashed avocado

3/4 cup (175 ml) water

1/4 cup (60 ml) lime juice

2 tbsp. (30 ml) olive oil

2 tsp. (10 ml) agave nectar

1 clove garlic, peeled

1/4 tsp. salt

1/2 cup (10 g) fresh cilantro

FOR THE FAJITA SALAD

1 1/2 tbsp. (25 ml) sunflower oil

1 cup (120 g) slivered red onion

1 sliced poblano pepper

1 cup (100 g) sliced bell pepper (mixed colours)

2 tbsp. (15 g) sliced jalapeño

8 oz. (225 g) sliced portobello mushrooms

1/2 tsp. salt

1/8 tsp. black pepper

8 oz. (225 g) romaine lettuce, chopped

1 can (15 oz., or 425 g) black beans, drained and rinsed

1/4 cup (10 g) dried sweet corn (optional)

NUTRITIONAL VALUES

Calories: 612kcal
Fat: 20g (3.2g S.Fat)
Carbs: 87.6g
Protein: 27.1g
Sugar: 11.3g
Sodium: 165m

METHOD

TO MAKE THE DRESSING
In a blender, combine the avocado, water, lime juice, olive oil, agave nectar, garlic, and salt. Purée the mixture until it is completely smooth. Pulse in the cilantro until the leaves are broken up into smaller pieces. Refrigerate the dressing after transferring it to a squeeze bottle or jar.

TO MAKE THE FAJITA SALAD
Warm the oil in a large pan over medium-high heat. When the pan is hot, add the red onions, poblano pepper, bell peppers, and jalapeno.

Cook for 5–7 minutes, browning the pepper mixture on both sides and stirring occasionally. Add the mushrooms to the pan when the onions are nearly translucent. Continue to sauté for 5 minutes, or until the mushrooms have shrunk and become browned around the edges. Season with salt and pepper to taste.

Divide the lettuce among four plates, then top with the black beans and fajita vegetables. Dressing can be drizzled over the salad or served on the side. Serve with the optional dried sweet corn garnish.

RECIPE NOTES

You can prepare this salad ahead of time, with the dressing on the side, and chill the fajita vegetables, which taste great cold.

ASIAN GLASS NOODLE SALAD WRAPS

SERVES 2 PORTIONS

1 zucchini

2 1/2 oz. (75g) glass noodles

1/2 bunch of scallions

1/2 onion

1 red pepper

1 small garlic clove

1/2 inch (1cm) piece of fresh ginger

3/4 oz. (20 g) cashew nuts

2 1/2 tbsp. sunflower oil

2 tbsp. soy sauce

3 1/2 tbsp. coconut milk

1 tbsp. chopped cilantro leaves

sea salt

freshly ground black pepper

1 1/2 tbsp. lime juice

1/4 head iceberg lettuce

2 wraps

1 1/2 tbsp. vegan sweet and sour sauce

NUTRITIONAL VALUES

Calories: 567kcal
Fat: 34.2g (8.4g S.Fat)
Carbs: 57.6g
Protein: 10.8g
Sugar: 9.6g
Sodium: 963mg

METHOD

Using a spiralizer, cut the zucchini into spaghetti-like strips. Alternatively, create thin slices lengthwise with a potato peeler and then cut these into thin strips with a knife. Allow the zucchini and noodles to soak for 10 minutes in a large bowl of warm water, or until the noodles are soft. Drain the noodles and zucchini in a strainer before returning them to the bowl. Place aside.

Thinly slice the scallions and onion. Remove the seeds from the pepper and cut it into thin strips. Garlic and ginger peeled and finely chopped in a dry frying pan, toast the cashew nuts until golden brown.

In a pan, heat the oil. Over high heat, sauté the scallions, onion, and pepper. Cook for a few minutes after adding the garlic and ginger. Pour in the soy sauce, coconut milk, and cilantro. Incorporate the cashew nuts.

In a mixing bowl, combine the pan of vegetables, zucchini, and glass noodle mixture, and season with salt, pepper, and lime juice to taste. Shred the iceberg lettuce into individual leaves. Heat the wraps briefly before laying them out on your work surface. Spread the sweet and sour sauce on them, then top with lettuce leaves and the glass noodle salad before rolling them up tightly. To transport, wrap in parchment paper, aluminium foil, or plastic wrap.

WEDGE SALAD WITH PEPITA BACON

SERVES 4 PORTIONS

FOR THE PEPITA BACON

1/4 cup (40 g) raw pumpkin seeds

1 tsp. maple syrup

1/2 tsp. gluten-free liquid smoke

1/8 tsp. onion powder

1/8 tsp. garlic powder

1/8 tsp. salt

FOR THE WEDGE SALAD

2 tbsp. (28 ml) olive oil

2 shallots, sliced

1 head of iceberg lettuce, cut into quarters

1/2 cup (120 g) Irresistible Ranch Dressing

1/2 cup (50 g) sliced celery

1/2 lb. (225 g) tomatoes, chopped

2 tbsp. (12 g) diced scallions

Freshly cracked black pepper, to taste (optional)

NUTRITIONAL VALUES

Calories: 216kcal
Fat: 18.1g (2.4g S.Fat)
Carbs: 12g
Protein: 3.7g
Sugar: 4.9g
Sodium: 398mg

METHOD

TO MAKE THE BACON
Preheat the oven to 180°C/350°F and line a small baking sheet with aluminium foil.

In a small mixing bowl, combine all of the ingredients. Spread the mixture on a baking sheet and bake for 5 minutes. Stir and continue to roast for 3 to 5 minutes, or until the seeds begin to brown.

TO MAKE THE SALAD
In a small skillet over medium heat, heat the olive oil. Sauté the shallots for 3 to 5 minutes, or until golden brown. Cook for another 3 minutes on the other side, then transfer to a paper towel to blot excess oil.

Place one wedge of iceberg lettuce in each serving bowl, with the corner facing up. Drizzle each wedge with 2 tbsp. (40 g) Irresistible Ranch Dressing, then top with the celery, tomatoes, crispy shallots, pepita bacon, and scallions. A sprinkle of pepper on top wouldn't hurt either.

CORN SALAD WITH BASIL PESTO AIOLI

SERVES 4 PORTIONS

FOR THE BASIL PESTO AIOLI

2 cups (60 g) packed baby spinach

1 cup (40 g) fresh basil leaves

2 tbsp. (28 ml) lemon juice

1 tbsp. (4 g) nutritional yeast

1 clove of garlic, peeled

1 tbsp. (15 ml) olive oil

1 tbsp. (15 ml) water

1/2 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/2 cup (112 g) vegan mayonnaise (soy-free, if necessary)

FOR THE SALAD

5 cups (820 g) cooked sweet yellow corn kernels

1 cup (30 g) packed ribbon-cut spinach

1/3 cup (55 g) sliced red onion

Salt and freshly ground black pepper, to taste

NUTRITIONAL VALUES

Calories: 289kcal
Fat: 12.7g (0.9g S.Fat)
Carbs: 44.1g
Protein: 7.6g
Sugar: 6.9g
Sodium: 1095mg

METHOD

TO MAKE THE BASIL PESTO AIOLI In a food processor, combine the spinach, basil, lemon juice, nutritional yeast, garlic, olive oil, water, salt, and pepper to make a paste. As needed, scrape down the sides. In a food processor, combine the mayonnaise and pulse until evenly combined.

TO MAKE THE SALAD In a medium mixing bowl, combine the corn, spinach, onion, and basil pesto aioli. Season to taste with salt and pepper and chill for 15 to 20 minutes before serving.

AUTUMN SALAD WITH CITRUS VINAIGRETTE

SERVES 4 PORTIONS

FOR THE GLAZED PECANS

1/2 cup (55 g) pecans

1 tbsp. (15 ml) water

1 tbsp. (15 ml) maple syrup

1/2 tsp. ground cinnamon

1/2 tsp. vanilla extract

Pinch of salt

FOR THE SALAD

1/2 cup (104 g) farro

1 cup (235 ml) water

5 oz. (140 g) mesclun greens

1 apple of your choice, cored and thinly sliced

1 Bosc pear, cored, and thinly sliced

1/4 cup (30 g) unsweetened dried cranberries

FOR THE VINAIGRETTE

1/4 cup (60 ml) orange juice

3 tbsp. (45 ml) olive oil

1 tbsp. (15 ml) apple cider vinegar

1 tbsp. (15 ml) agave nectar

1/2 tsp. grated orange zest

1/8 tsp. ground ginger

Pinch of ground cinnamon

Pinch of salt

NUTRITIONAL VALUES

Calories: 361kcal
Fat: 20.7g (2.5g S.Fat)
Carbs: 42.1g
Protein: 5.7g
Sugar: 19.2g
Sodium: 120mg

METHOD

TO MAKE THE GLAZED PECANS
In a small saucepan over medium heat, combine all of the ingredients. Cook, stirring frequently, until most of the liquid has evaporated and the pecans are coated with the maple mixture.

Place the pecans on a cooling rack lined with parchment paper.

TO MAKE THE SALAD
Bring the farro and water to a boil in a small pot over medium heat. Reduce the heat to medium-low, cover the pot partially with a lid, and cook for 20 to 25 minutes, or until the water is absorbed and the grains are cooked.

Toss the farro and mesclun in a large serving bowl. Arrange the apple and pear slices in a circular pattern on top of the salad, followed by the dried cranberries and glazed pecans.

TO MAKE THE VINAIGRETTE
All the ingredients should be whisked together until emulsified. The vinaigrette should be served on the side.

BANH MI PANZANELLA SALAD

SERVES 4 PORTIONS

FOR THE QUICK-PICKLED VEGGIES

1 cup (235 ml) hot water

6 tbsp. (90 ml) apple cider vinegar

1 1/2 tbsp. (18 g) organic cane sugar

1 cup (130 g) julienned carrot

1 cup (88 g) julienned daikon radish

1 cup (135 g) julienned cucumber

FOR THE OYSTER MUSHROOMS

1/3 cup (80 ml) unsweetened nut-free non-dairy milk

1/2 cup (80 g) brown rice flour

1/2 tsp. salt

6 oz. (170 g) oyster mushrooms, broken into bite-size pieces

Cooking oil spray

FOR THE SALAD

2 cups (134 g) chopped kale, without stems

2 cups (150 g) shredded napa cabbage

1/4 cup (10 g) chopped fresh basil

1/4 cup (4 g) chopped fresh cilantro

1/4 cup (24 g) chopped mint, without stems

1 French baguette (4 oz., or 115 g), cubed and lightly toasted (gluten-free, if necessary)

FOR THE DRESSING

1/3 cup (80 ml) rice vinegar

1/4 cup (63 g) vegan hoisin sauce (gluten-free, if necessary)

2 tbsp.(28 ml) water

NUTRITIONAL VALUES

Calories: 387kcal
Fat: 22.7g (0.2g S.Fat)
Carbs: 71.4g
Protein: 18.3g
Sugar: 9.6g
Sodium: 812mg

METHOD

TO MAKE THE QUICK-PICKLED VEGGIES
Stir together the hot water, apple cider vinegar, and sugar in a tall canning jar until the sugar is dissolved. Add the carrot, daikon, and cucumber to the jar, shake, and set aside for at least 30 minutes to marinate.

TO MAKE THE OYSTER MUSHROOMS
Preheat the oven to 180°C/350°F and line a baking sheet with parchment paper.

Fill a shallow dish halfway with milk. In a separate shallow dish, sift together the rice flour and salt.

Dip the mushroom pieces in the non-dairy milk, allowing any excess to drip off, and then in the rice flour. Arrange the crusted pieces on a baking sheet. Bake for 15 minutes after lightly spraying both sides of the mushrooms with cooking oil spray. Bake for an additional 10 minutes after flipping the pieces.

TO MAKE THE SALAD
Toss the kale, napa cabbage, basil, cilantro, mint, and bread cubes together in a large mixing bowl. Divide the mixture among four serving bowls and top with the pickled vegetables. After that, divide the oyster mushrooms evenly among the salads.

TO MAKE THE DRESSING
Whisk together the rice vinegar, hoisin, and water. Drizzle it over the salad tops and serve.

RECIPE NOTES

Though regular basil works well here, if you can find Thai basil at an Asian or farmers' market, give it a try. It has a distinct flavour and is commonly used in traditional banh mi sandwiches.

GRILLED ROMAINE CHOP SALAD

SERVES 2 PORTIONS

TO MAKE THE SALAD

1/2 lb. (225 g) eggplant, peeled and cut into 1/2-inch-thick (1.3 cm) rounds

2 tsp. salt

2 tbsp. (28 ml) olive oil

1 tbsp. (15 ml) liquid aminos

1 tsp. gluten-free liquid smoke

1 head of romaine lettuce (1 lb., or 455 g), quartered lengthwise

1/4 lb. (115 g) cremini mushrooms, stems removed

1 ear of corn, husk removed

1 cup (150 g) grape or cherry tomatoes, cut in half

1 cup (134 g) partially peeled and chopped cucumber

FOR THE DRESSING

2 tbsp. (28 ml) lemon juice

2 tbsp. (28 ml) olive oil

1 1/2 tsp. nutritional yeast

1/2 tsp. Dijon mustard

1/4 tsp. agave nectar

1/8 tsp. garlic powder

1/8 tsp. salt

Pinch of freshly ground black pepper

NUTRITIONAL VALUES

Calories: 409kcal
Fat: 29.4g (4.2g S.Fat)
Carbs: 37g
Protein: 7.9g
Sugar: 24.6g
Sodium: 2679mg

METHOD

TO MAKE THE SALAD

To release some of the eggplant's juices, place it on a plate and sprinkle it with a light dusting of salt on each side. After 20 minutes, brush off as much salt as possible, pat the eggplant dry, and combine the eggplant slices with the olive oil, liquid aminos, and liquid smoke in a large zip-top plastic bag. Seal the bag, shake it up, and place it in the refrigerator for 30 minutes to marinate.

Prepare a medium-hot fire in a grill 180°C/350°F and oil the grill grates.

Remove the eggplant from the marinade and set it aside. Place the eggplant, romaine, mushrooms, and corn on the grill and cook for 3 to 5 minutes, or until there are visible grill marks. Grill for an additional 3 to 5 minutes on the other side. For the last half of the grilling time, brush some of the leftover marinade over the eggplant.

Chop the romaine lettuce and eggplant into bite-size pieces. Remove the corn kernels from the cob. Divide the romaine between two bowls, then top with the eggplant, corn, mushrooms, tomatoes, and cucumber.

TO MAKE THE DRESSING Whisk together all the ingredients until smooth. Drizzle over each salad before serving.

WALNUT CHORIZO TACO SALAD

SERVES 4 PORTIONS

FOR THE WALNUT CHORIZO

1 lb. (455 g) walnuts

3 tbsp. (45 ml) apple cider vinegar

2 tbsp. (15 g) ground ancho chili powder

1 tbsp. (9 g) garlic powder

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. salt

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1/2 tsp. freshly ground black pepper

1/8 tsp. ground cinnamon

1/8 tsp. ground cloves

2 bay leaves

FOR THE SALAD

4 large flour tortillas

1 lb. (455 g) green leaf lettuce, chopped

1 can (15 oz., or 425 g) black beans, rinsed and drained

1/4 tsp. ground cumin

1/8 tsp. salt

1 cup (180 g) chopped tomato

1/2 cup (80 g) diced red onion

1/4 cup (35 g) sliced black olives

1/4 cup (60 g) Silky Sour Cream

1 batch of Simple Guacamole (optional)

1/2 cup (130 g) Roasted Chipotle Salsa (optional)

2 tbsp. (2 g) minced fresh cilantro

NUTRITIONAL VALUES

Calories: 1055kcal
Fat: 74.6g (6.5g S.Fat)
Carbs: 69.2g
Protein: 43g
Sugar: 8.3g
Sodium: 771mg

<b sytle="font-size:12pt;"><u>METHOD</u></b>
<br></br>
<n style="font-size:10pt;">TO MAKE THE WALNUT CHORIZO
Pulse the walnuts in a food processor until they are the size of coarse sand. In a food processor, combine the apple cider vinegar, chilli powder, garlic powder, cumin, coriander, salt, oregano, thyme, pepper, cinnamon, garlic, and bay leaves.
<br></br>
Heat the walnut mixture in a large skillet over medium-high heat. Brown the chorizo for 10 minutes, stirring occasionally, before reducing to a low heat and covering with a lid to keep warm.
</n>
<br></br>
<n style="font-size:10pt;">TO MAKE THE SALAD
Preheat the oven to 180°C/350°F. Place the tortillas in four large ovenproof bowls, making pleats to allow them to sit flush with the bottom. Bake the shells for 10 minutes with a small ovenproof bowl inside to help it hold its shape. Bake for 2 minutes more after removing the inner bowl. Allow the tortilla shells to cool for 5 minutes in the bowls.
<br></br>
Distribute the lettuce between the shells. In a mixing bowl, combine the black beans, cumin, and salt, and divide the beans among the salads. Add the walnut chorizo, tomato, onion, and black olives on top.
<br></br>
Serve each salad with a dollop of Silky Sour Cream, Simple Guacamole, and Roasted Chipotle Salsa, topped with a sprinkle of minced cilantro.
</n>

RECIPE NOTES

Remove the Silky Sour Cream from the recipe to make it soy-free.

HERBED TOFU TOMATO SALAD

SERVES 4 PORTIONS

1 block (12 oz., or 340 g) extra-firm tofu, rinsed and drained

1/2 cup (115 ml) water

1 1/2 to 2 tbsp. (23 to 30 g) sea salt

2 1/2 tbsp. (38 ml) coconut vinegar 2 tbsp. (28 ml) olive oil

1 tsp. dried basil

1 tsp. dried oregano

4 cups (720 g) chopped tomatoes

3 cups (60 g) packed baby arugula

1 tbsp. (15 ml) lemon juice

Pinch of freshly ground black pepper

Pinch of coarse sea salt (optional)

NUTRITIONAL VALUES

Calories: 114kcal
Fat: 8.5g (1.3g S.Fat)
Carbs: 8.3g
Protein: 3.8g
Sugar: 5g
Sodium: 2183mg

METHOD

Wrap the block of tofu in a clean kitchen towel tightly. Place it on a plate and pile on some heavy (but stable) objects to press the moisture out. Allow for 20 to 30 minutes of pressing time.

Whisk together the water, sea salt, coconut vinegar, olive oil, basil, and oregano in a resealable container or large zip-top plastic bag.

Unwrap the pressed tofu, pat it dry, and cut it into 1/2- inch (1.3-cm) cubes before adding it to the marinade. Marinate it in the refrigerator for 4 to 8 hours, depending on how salty you want it. Every couple of hours, give it a good stir or flip the container over. When the tofu has finished marinating, drain it and toss it with the tomatoes and arugula in a large mixing bowl.

Drizzle the lemon juice over the salad and top with the pepper.

Chill for 30 minutes before serving, then sprinkle with sea salt, if using.

RECIPE NOTES

If you don't have coconut vinegar, you should get some! If you can't find it, try 1 tbsp (15 ml) apple cider vinegar mixed with 1 tbsp (16 g) white miso paste.

KALE RASPBERRY GRAIN SALAD

SERVES 4 PORTIONS

2 cups (475 ml) water

1 cup (190 g) white quinoa

1/8 tsp. salt

1 1/2 cups (240 g) fresh raspberries, divided

1/4 cup (60 ml) olive oil

2 tbsp. (30 ml) balsamic vinegar

1 tbsp. (15 ml) agave nectar

1 tbsp. (15 ml) lemon juice

1/4 tsp. poppy seeds

1 bunch Lacinato kale, chopped with stems removed

1 tbsp. (3 g) minced fresh mint

1/2 cup (70 g) sunflower seeds

NUTRITIONAL VALUES

Calories: 378kcal
Fat: 18.3g (2.4g S.Fat)
Carbs: 47.5g
Protein: 8.6g
Sugar: 11.5g
Sodium: 88mg

METHOD

In a large saucepan, combine the water, quinoa, and salt. Bring to a boil over medium heat, covered with a lid. Reduce the heat to medium-low and cook the quinoa for 15 to 18 minutes, then leave it uncovered for 3 minutes. To fluff, toss with a spoon or fork. Remove from heat and set aside to cool.

In a blender, combine 3/4 cup (120 g) raspberries, olive oil, balsamic vinegar, agave nectar, lemon juice, and poppy seeds while the quinoa is cooking. Purée until completely smooth.

When the quinoa, kale, and mint have cooled, fold them together until well combined. Divide the dressing among four 24-oz. (710 ml) jars, then layer with the remaining raspberries, sunflower seeds, and quinoa mixture. Put a tight-fitting lid on each jar. When you're ready to serve, give the jar a gentle shake to coat everything. Divide the quinoa mixture among four bowls if serving in a bowl, then top with the dressing, raspberries, and sunflower seeds.

Salads can be stored in the refrigerator for up to 5 days.

SESAME SOBA SALAD

SERVES 4 JARS

FOR THE SALAD

4 1/2 oz. (270 g) uncooked soba noodles, gluten-free if necessary

2 cups (325 g) shelled edamame, steamed

1 cup (65 g) grated carrots

1 1/2 cups (105 g) shredded red cabbage

1 1/2 cups (105 g) shredded white cabbage

2 cups (220 g) snap peas

1/4 cup (20 g) chopped scallions

1/4 cup (10 g) minced fresh cilantro

1 tsp. black sesame seeds

FOR THE SESAME DRESSING

3 tbsp. (45 g) creamy peanut butter

3 tbsp. (45 ml) sesame oil

3 tbsp. (45 g) plain non-dairy yogurt

2 tbsp. (30 ml) unseasoned rice vinegar

1 1/2 tbsp. (25 g) sriracha or similar garlic chili hot sauce

1 tbsp. (15 ml) tamari

NUTRITIONAL VALUES

Calories: 461kcal
Fat: 21g (3.2g S.Fat)
Carbs: 52g
Protein: 21.1g
Sugar: 10.8g
Sodium: 647mg

METHOD

TO MAKE THE SALAD Cook the soba noodles according to package directions until they are al dente. Set aside after rinsing with very cold water. Make the dressing while the noodles are cooking.

TO MAKE THE SESAME DRESSING In a small mixing bowl, combine the peanut butter, sesame oil, non-dairy yoghurt, rice vinegar, sriracha, and tamari. TO ASSEMBLE Divide the dressing among four 24-ounce (710-ml) jars. Then, in that order, divide the edamame, carrots, red cabbage, white cabbage, snap peas, cooked soba noodles, scallions, cilantro, and sesame seeds among the jars.

Refrigerate each jar with a tight-fitting lid. When you're ready to serve, gently shake the jar to coat everything in the dressing, then empty into a bowl. Chill before serving. Salad jars can be stored in the refrigerator for up to a week.

GRILL AND CHILL SALAD

SERVES 4 PORTIONS

FOR THE SALAD

1 lb. (455 g) summer squash, cut into 1/2-inch (12 mm) thick slices

6 oz. (170 g) radishes, halved

2 red bell peppers, stemmed, halved, and seeded

2 ears corn, shucked

4 oz. (115 g) red pearl onions, peeled

2 cans (30 oz., or 850 g) kidney beans, drained and rinsed

6 cups (265 g) packaged mixed greens

FOR THE DRESSING

5 tbsp. (75 ml) olive oil

1/4 cup (60 ml) lemon juice

1 tbsp. (5 g) nutritional yeast

1/2 tsp. dried basil

1/4 tsp. salt

NUTRITIONAL VALUES

Calories: 780kcal
Fat: 20.5g (3.1g S.Fat)
Carbs: 122.5g
Protein: 34.7g
Sugar: 22.1g
Sodium: 296mg

METHOD

TO MAKE THE SALAD
Preheat your grill to 375°F (190°C). Grill the squash, radishes, bell peppers, corn ears, and red pearl onions for 5 to 7 minutes, flipping halfway through, or until tender and grill marks appear. Take the vegetables off the grill and place them on a baking sheet. Refrigerate for 45 minutes, or until completely cold. While the dressing is chilling, proceed to the next step.

TO MAKE THE DRESSING
In a small bowl, vigorously whisk together the olive oil, lemon juice, nutritional yeast, dried basil, and salt until combined and creamy.

TO ASSEMBLE
Distribute the dressing among four 24-oz. (710 ml) jars, then top with kidney beans. Remove the corn cobs and chop the large pepper pieces. Combine them with the squash, radishes, and pearl onions in a mixing bowl. Toss until well combined. Finally, top the kidney beans with the grilled vegetable mixture and mixed greens. Put a tight-fitting lid on each jar. When you're ready to serve, gently shake the jar to coat everything in the dressing, then empty into a bowl. Chill before serving.

Salad jars can be stored in the refrigerator for up to a week.

ANTIPASTO CHOP SALAD

SERVES 4 PORTIONS

FOR THE DRESSING

6 tbsp.(90 ml) olive oil

2 tbsp.(30 ml) white vinegar

1 tbsp.(15 ml) lemon juice

1 clove garlic, minced

1/2 tsp. Italian herb blend

1/2 tsp. salt

1/8 tsp. sugar

Pinch of black pepper

FOR THE SALAD

1 can (15 oz., or 425 g) chickpeas, drained and rinsed

1/2 lb. (225 g) chopped tomatoes

1/2 cup (60 g) chopped black or green olives

1 can (14 oz., or 400 g) quartered artichoke hearts, drained

8 oz. (225 g) cubed seitan, store- bought or homemade

7 oz. (200 g) cubed vegan white cheese

6 cups (345 g) chopped romaine

NUTRITIONAL VALUES

Calories: 875kcal
Fat: 36.8g (3.9g S.Fat)
Carbs: 112.8g
Protein: 30g
Sugar: 15.1g
Sodium: 871mg

METHOD

TO MAKE THE DRESSING Whisk together the olive oil, white vinegar, lemon juice, garlic, Italian herbs, salt, sugar, and pepper in a small bowl until emulsified.

TO MAKE THE SALAD Divide the dressing among four 24-oz. (710 ml) jars, then layer the salad ingredients in the jars, finishing with the romaine. Put a tight-fitting lid on each jar. When you're ready to serve, gently shake the jar to coat everything in the dressing, then empty into a bowl. Chill before serving.

Salad jars can be stored in the refrigerator for up to a week.

RECIPE NOTES

Instead of seitan, use 8 oz. (225 g) tempeh simmered in vegetable broth to make this recipe gluten-free. After that, drain, chill, and chop!

ASIAN CAULIFLOWER & POTATO SALAD

SERVES 1 LARGE OR 2 SMALL PORTIONS

7 oz. (200 g) new potatoes sea salt

1/2 small cauliflower

1/2 small eggplant

1 small garlic clove

1 red chile

1 3/4 oz. (50 g) cashew nuts

2 sprigs of cilantro

1 1/2 tbsp. canola oil

1/2 cup (120ml) coconut milk

pinch of freshly ground black pepper

pinch of ground cumin

pinch of ground cinnamon

pinch of ground allspice

NUTRITIONAL VALUES

Calories: 495kcal
Fat: 36.8g (15.8g S.Fat)
Carbs: 39.5g
Protein: 9.5g
Sugar: 9.5g
Sodium: 277mg

METHOD

Scrub the potatoes and cook them in salted water for 20–25 minutes with the skins on. Allow to cool slightly before peeling and cutting into thick slices.

In the meantime, separate the cauliflower into florets. Remove the stalk from the eggplant and cut it into cubes. Garlic, peeled and finely chopped Cut the chile in half lengthwise, remove the seeds, and finely chop. Toast the cashews in a dry pan until golden brown, then cool and roughly chop. Remove the cilantro leaves from the stalks and finely chop them.

In a large high-sided pan, heat the oil and sauté the garlic over medium heat. Continue to cook the cauliflower, eggplant, and chile until the vegetables are al dente. Season with salt, pepper, cumin, cinnamon, and allspice and pour in the coconut milk. Transfer the mixture to a bowl after folding in the potatoes. Allow the salad to cool completely before scattering the cashews and cilantro on top.

ARABIAN LENTIL SALAD

SERVES 1 LARGE PORTION

FOR THE SALAD

2 cups (400 g) cooked green lentils

1/2 cucumber

1 very large tomato

2 celery sticks

1/4 bunch of flat leaf parsley

1/4 bunch of mint

5 pitted dates

1 shallot

1 small garlic clove

1 tbsp. olive oil

FOR THE DRESSING

juice of 1 small lime

1 1/2 tbsp. extra virgin olive oil

1/2 tsp. sea salt

pinch of freshly ground black pepper

pinch of ground cumin

pinch of ground allspice

1 tsp. agave syrup

1/2 tsp. harissa

NUTRITIONAL VALUES

Calories: 944kcal
Fat: 20.4g (2.9g S.Fat)
Carbs: 144.8g
Protein: 51.8g
Sugar: 20.2g
Sodium: 519mg

METHOD

To make the salad, place the lentils in a colander, rinse with cold water, and drain. Peel the cucumber, then cut it in half lengthwise, remove the seeds, and cut into cubes. Quarter the tomato, remove the core and seeds, and finely chop. Thinly slice the celery. Remove the leaves from the herb stalks and finely chop. Dates should be cut into small pieces. The shallot and garlic should be peeled and finely chopped. In a pan, heat the oil and sauté the shallot over medium heat before adding the garlic. Allow the mixture to cool before combining it with the prepared ingredients in a mixing bowl.

To make the dressing, combine the lime juice, oil, salt, pepper, cumin, allspice, agave syrup, and harissa in a mixing bowl. Toss the salad in the bowl with the dressing. Allow to infuse for at least 30 minutes before tasting and adjusting seasoning with more salt and pepper if desired

TUSCAN BEAN SALAD

SERVES 1 PORTION

1 cup (240 g) canned navy or white kidney beans

1 shallot

1 cup (60 g) sun-dried tomatoes in oil

1 1/2 tbsp. tomato purée

3 tbsp. chopped parsley leaves

1 tbsp. chopped mint leaves

1/2 tbsp. capers, rinsed

1/2 tsp. sea salt

pinch of freshly ground white pepper

pinch of dried oregano

pinch of dried basil

1 1/2 tbsp. white wine vinegar

1/2 tsp. agave syrup

NUTRITIONAL VALUES

Calories: 864kcal
Fat: 3g (0.5g S.Fat)
Carbs: 158.7g
Protein: 56.1g
Sugar: 8.1g
Sodium: 1115mg

METHOD

Drain the beans in a colander and place them in a bowl. The shallot should be peeled and finely chopped. In a small saucepan, heat 3 tablespoons oil from the sun-dried tomatoes and sauté the shallot until transparent. Cook for a few minutes after adding the tomato purée. Incorporate the shallot mixture into the beans.

Sun-dried tomatoes, cut into thin strips Fold in the parsley, mint, and capers with the beans. To taste, season with salt, pepper, oregano, basil, vinegar, and agave syrup. Allow 12 hours for the salad to infuse. Adjust the seasoning again if necessary.

MEXICAN PEPPER SALAD

SERVES 2 PORTIONS

FOR THE SALAD

3 peppers, ideally red, yellow, and green

2 beef tomatoes

1 onion

1/2 bunch of chives

1 cup (140 g) frozen sweetcorn

1/2 cup (125 g) canned kidney beans

FOR THE DIP

finely grated zest and juice of 1/2 unwaxed lime

1 tbsp. white wine vinegar

2 tbsp. extra virgin olive oil

1/2 tsp. sea salt

pinch of freshly ground black pepper

pinch of chili powder

pinch of sugar

NUTRITIONAL VALUES

Calories: 400kcal
Fat: 15g (2.2g S.Fat)
Carbs: 55.6g
Protein: 13.8g
Sugar: 6.1g
Sodium: 710mg

METHOD

To make the salad, quarter the peppers and remove the seeds before chopping into bite-sized pieces. Remove the core and seeds from the tomatoes, then cut into small cubes. The onion should be peeled and finely chopped. Finely chop the chives. Drain the sweetcorn and beans in a colander, then rinse with cold water and drain. In a mixing bowl, carefully combine all of the prepared ingredients.

To make the dressing, whisk together all the ingredients in a small bowl. Pour the dressing over the salad and gently toss to combine.

Tortilla chips and guacamole complement this perfectly.

ASIAN NOODLE SALAD

SERVES 2 LARGE PORTIONS

FOR THE SALAD

9 oz. (250 g) vegan mie noodles (from an Asian store)

sea salt

1/2 red pepper

1/2 onion

2 3/4 oz. (75g) bean sprouts

1 tbsp. canola oil

1 1/2 cups (100 g) chopped bok choy

1 tbsp. sesame seeds

2 sprigs of cilantro

FOR THE DIP

1 tbsp. peanut butter

1/2 tbsp. rice vinegar

1/2 tsp. lime juice

1 tsp. agave syrup

pinch of ground cilantro

1/2 tsp. sea salt

pinch of freshly ground white pepper

NUTRITIONAL VALUES

Calories: 237kcal
Fat: 15.7g (2.5g S.Fat)
Carbs: 20.3g
Protein: 7.1g
Sugar: 4.8g
Sodium: 315mg

METHOD

To make the salad, cook the noodles according to package directions in lightly salted water. Drain in a colander, refresh under running cold water, drain thoroughly, and set aside in a large mixing bowl. Remove the pepper's seeds and cut it into strips. Peel and thinly slice the onion. Place the bean sprouts in a strainer and rinse with cold water before draining.

In a wok, heat the oil and sauté the bok choy, pepper, and onion over medium heat. Add the bean sprouts and sauté them briefly as well—the vegetables should be crunchy. Add the vegetables to the bowl of noodles. In a dry pan, toast the sesame seeds until golden brown. Remove the leaves from the cilantro sprigs and finely chop them. Toss the salad with the sesame seeds and cilantro.

To make the dip, combine the peanut butter, vinegar, lime juice, and agave syrup in a small bowl and whisk until smooth. To taste, add the ground cilantro, salt, and pepper. Separately pack the salad and the dip to take with you. To serve, add the dip to the salad and carefully combine all the ingredients.

MACARONI “CHEESE” SALAD

SERVES 2 LARGE PORTIONS

FOR THE MACCARONI

2 1/2 cups (250 g) macaroni

sea salt

4 cherry tomatoes

1/2 bunch of scallions

1/3 cup (50 g) frozen peas

1/3 cup (50 g) frozen sweetcorn

FOR THE SAUCE

1 small, sweet potato

1 small carrot

1 small onion

1 3/4 cups (375ml) vegetable stock

1 small garlic clove (optional)

1 oz. (30 g) cashew nuts

1/2 tsp. Dijon mustard

1/2 tsp. sea salt

squeeze of lemon juice

pinch of freshly ground black pepper

1/2 tsp. sweet smoked paprika

1 1/2 tbsp. vegan margarine

NUTRITIONAL VALUES

Calories: 836kcal
Fat: 18.9g (3.2g S.Fat)
Carbs: 145g
Protein: 26.3g
Sugar: 20.2g
Sodium: 478mg

METHOD

Cook the macaroni in salted water until al dente, according to package directions. Drain in a colander, then refresh under cold running water before allowing to drain. Place aside.

Peel the sweet potato and carrot and cut them into 3/4in (2cm) cubes to make the sauce. Peel and cut the onion into quarters. Cook until the sweet potato, carrot, and onion are tender in the stock (about 10 minutes). 1 cup (250ml) of the stock should be drained and saved. Purée the garlic, sweet potato, carrots, and onion with the reserved stock, cashews, mustard, salt, lemon juice, pepper, paprika, and margarine in a food processor until smooth.

Cut the tomatoes in half. Trim and finely chop the scallions. After draining or defrosting the peas and sweetcorn, pat them dry with paper towels. Combine the macaroni, sauce, tomatoes, scallions, peas, and sweetcorn in a mixing bowl.

KALE, QUINOA, & SWEETCORN SALAD

SERVES 1 PORTION

1/3 cup (50 g) quinoa

1/2 cup (100ml) vegetable stock

1 onion

4 tbsp. extra virgin olive oil

3 cups (200 g) chopped kale

1–2 green onions, green parts only

2 tbsp. (20 g) blanched almonds

2 tsp. sesame seeds

1/2 cup (100 g) frozen sweetcorn

3 tbsp. lemon juice

1 tsp. herb or white wine vinegar

3 tbsp. sesame oil

1 tbsp. agave syrup

sea salt

freshly ground black pepper

NUTRITIONAL VALUES

Calories: 1419kcal
Fat: 109.7g (15.4g S.Fat)
Carbs: 96.3g
Protein: 21.5g
Sugar: 8.5g
Sodium: 154mg

METHOD

Rinse the quinoa in a strainer until the water runs clear, then simmer in the stock according to the package directions (usually about 15 minutes). Peel and finely chop the onion.

In a sauté pan, heat 1 tablespoon olive oil over high heat and sauté the onion for 1 minute. Continue to sauté the kale for 5 minutes. Remove any remaining liquid from the pan and set it aside to cool.

Drain the cooked quinoa into a strainer, rinse with cold water, and set aside to drain. Cut the green onions into rings. Chop the almonds roughly. Toast the sesame seeds in a dry pan until golden brown. Using a strainer, drain the sweetcorn. To make the dressing, whisk together the lemon juice, vinegar, sesame oil, remaining 3 tablespoons olive oil, and agave syrup in a mixing bowl. Season with salt and pepper to taste.

In a mixing bowl, combine the kale and onion mixture with the quinoa, green onions, almonds, sesame seeds, and sweetcorn. Stir in the dressing and taste for seasoning.