You might make some friends with this shit here. Roasted strawberries and coconut flakes make this salad look classy as fuck but it’s still a choice delivery method for all that fiber and antioxidants. Make some room on your plate for this nutritious motherfucker.
We did this with our friends at FoodBeast. Check their shit out. I’ve been reading dessert recipes over there for the last hour, I should probably get back to work.
ROASTED STRAWBERRY SALAD
16 medium strawberries, about 1 pound
1 teaspoon olive oil
a pinch of salt
½ cup coconut flakes (you can use sliced almonds to save some cash)
¼ cup lemon juice
3 tablespoons red wine vinegar
3 tablespoons olive oil
a big bunch of basil, chopped into thin strips, about 2/3 cup
salt and pepper to taste
1 big head of lettuce (green leaf, spinach, butter, whatthefuckever kind of lettuce is fine)
Warm up your oven to 400 degrees. Cut the green tops off the strawberries and throw that shit out. Slice the berries in half lengthwise. Toss them in a bowl with the teaspoon of olive oil and salt. Mix that shit up good so everything is coated. Put the strawberries cut side down on a cookie sheet. I hate doing dishes so I usually cover the cookie sheet with foil or something because the strawberries can release some juice and it’s annoying as fuck to clean. Roast the strawberries for 10 minutes. Throw the coconut flakes in their own section on the cookie sheet and then roast them at the same time for 3 more minutes or until the coconut looks toasted. Let everything cool the fuck down to about room temperature.
Mix together the lemon juice, vinegar, and oil in a small glass. Toss the lettuce and the basil in a big bowl and add as much of the dressing, salt, and pepper as you like. Make sure everything is coated and then put the strawberries and coconut flakes on top. Arrange that shit so it looks nice. If you don’t feel like fucking with the oven then just leave the strawberries raw. I don’t give a shit JUST EAT A FUCKING SALAD or 10.
Serve 4 people as a side or 1 jolly green giant
A reader tipped us off to Thug Kitchen. Seems pretty great, right? Salads are like plant nachos, and this one looks particularly good. Roasted strawberries and coconut!
It’s nearly time for winter break (!!!), which means it is “only posting stuff that makes me happy,” which translates to “good food and cuddly animals.” In that vein, here is Michael Procopio’s beet and orange salad, to fight the Seasonal Affective Disorder and celebrate the winter solstice that will (eventually) bring the sunshine back to us.
Get the recipe at Bay Area Bites! Though I remain ambivalent about beets, this salad is gorgeous. You might add some pomegranate seeds for extra-fancy winter produce points, should you be so inclined. Or serve it atop a bed of kale for a vegan superfood knockout.
Product review: Sacha Vida’s nutty-tasting, omega-3-packed, delicious sacha inchi oil! »
Sacha Vida sacha inchi oil, made from sacha inchi seeds grown in peru and bottled in the Napa Valley, tastes like a cross between hemp, flax, and peanut oil. Like hemp and flax, this oil cannot withstand heat and therefore must be used exclusively in raw dishes. Obviously that’s fine with me, because I just love raw food!
The health benefits linked to sacha inchi seeds are impressive: ideal ratios of omega-3 and omega-6 fatty acids, vitamin A, vitamin E, cardiovascular health, improved skin health. Apparently the oil causes less gas than some others, and has way more omega-3s than soy, olive, sunflower, or flax oils. It is the most unsaturated vegetable oil on the planet, according to the Sacha Vida website. It contains natural antioxidants. As oils go, this one has a pretty ideal nutrition profile for vegans of all stripes!
Sacha Vida Sacha Inchi oil is obviously super-healthy, but how does it taste? To find out, I used a free sample of sacha inchi oil sent to me by Sacha Vida, and employed it in this recipe I created:
Kale Pomegranate Sacha Inchi Salad
Serves 1 to 2
1 bunch kale
1/4 cup pomegranate seeds
1/2 cup chopped red bell pepper
1/2 cup chopped beets
1/4 cup raisins or goji berries (optional)
1 Tbsp. Sacha Vida oil
1 pinch black pepper
1 to 2 Tbsp. lemon juice
1 tsp. Apple Cider Vinegar
1 tsp. miso (I used chickpea miso)
1 tsp. coconut aminos, tamari, or Braggs
1 pinch kelp flakes (optional)
Mix all dressing ingredients and massage into salad ingredients. Let sit in the fridge for 30 minutes or more before serving in order to give it time to marinate!
The oil tastes delicious. The peanuty flavor is heightened by earthen notes that satisfy the palate. Mixed with greens, it feels silky on the tongue, and has a slight lingering mouth-feel that is sweet and savory at the same time. I feel like I just drank golden nectar, something the Greeks would have loved to have imported from Peru to consume after the cheaper oil was all used up for wrestling.
For today’s Vegan MoFo, I thought I’d share my absolute favorite way to eat greens these days: massaged kale salad. It’s so easy, so simple, and so ridiculously delicious, plus it’s insanely good for you. Make this tonight, you will be so happy.
1 bunch kale—I used lacinato, or dinosaur kale.
Handful sun-dried tomatoes
2 tsp. olive oil
2 Tbsp. lemon juice
salt and pepper to taste
Prep your kale by stripping it from the stems and ripping the leaves into regular, smaller pieces. Wash and dry, and throw it in a bowl.
Sprinkle some salt—less than a teaspoon, I don’t measure—onto the kale. With your two hands, knead the salted kale until it shrinks roughly 50 percent in volume, and looks glossy and dark. Maybe five minutes?
In your preferred serving bowl, mix the olive oil and lemon juice. Add the kale.
Dice the sun-dried tomatoes, and add them to the kale.
If your pepitas aren’t toasted, heat them in a pan until browned and good-smelling. Add them to the kale.
Toss the whole bowl until everything is nicely mixed. Add salt and pepper—this salad takes pepper really well!—and mix again. Taste, adjust seasonings accordingly, and serve. Soak up the accolades, because everyone loves this and people who’ve never eaten raw kale before will praise your culinary genius. Graciously accept these compliments.
A few notes: I find one bunch of kale serves two comfortably; if you want to eat exclusively this, you might want the entire bunch to yourself (I often do) (I am a kale monster). I also find that red wine vinegar substitutes for the lemon juice quite well, but as balsamic is milder, if you want to use it, maybe add more. Also, if you don’t want to turn your cuticles/under your nails green, wear gloves while working with the kale.
Massaged kale salad! It’s the best!
Vegan MoFo: Lemony white bean salad! »
I made this salad for dinner the other night, and it was good, but when I ate the leftovers for lunch the next day, I almost had an orgasm right there at my desk, because it was that much better. So maybe let it sit a bit before you eat it?
Also everything’s awesome when it’s swimming in olive oil.
This recipe is “adapted” (i.e. copied with a couple minor changes) from Big Vegan, a cookbook I’m trying to use as much as possible so I can review it for y’all.
Lemony white bean salad!
1/4 cup minced fresh rosemary (or less, b/c that’s a shit ton of rosemary)
4 garlic cloves, sliced
1/4 cup olive oil (shit yeah, olive oil!)
red pepper flakes to taste
2 lemons’ worth of juice (around 2 Tbsp.?)
2 14-oz cans white beans (Or 2 cups dried, cooked in your pressure cooker. You do have one of those, right?)
2 large carrots, chopped
1 tsp. salt
Chopped parsley (up to 1/3 cup, or whatever you’ve got)
Cook the beans if you’re not using canned. This is less fast but cheaper, tastier, and more sustainable b/c you’re not shipping around cans and water.
Rinse and drain beans, pour into serving bowl.
In a small saucepan, heat the garlic and rosemary in the oil on medium-low until they’re warmed through and the garlic starts to change color a little.
Add the red pepper and heat another minute.
Pour the oil mixture, lemon juice, and salt on the beans.
Put the carrots in the same oily saucepan, and add water to cover about halfway. Bring to a simmer and cover for about 5 minutes, until the carrots are tender but still have a little bit of crunch.
Add the carrots and parsley to the bowl. Toss. Let sit a bit. Devour.
Peruvian black quinoa salad! So fresh and summery and quick!
Hip Pressure Cooking is a pretty great blog. The author is bananas for pressure cookers, which is cool—pressure cookers seem terrifying, but secretly they’re fantastic. It’s not a vegan blog, but she does have a vegan tag, and you can leave out or substitute the meat (diced ham?) in some recipes, and life is full of beautiful and amazing recipes from people who eat all kinds of food, the end.
Sabrina of The Tomato Tart (we love her!) is posting some delicious-looking recipes on Treehugger, and they’re all (mostly?) vegan! One of our current favorites is this faro salad with plums and olive oil that looks like the perfect summer potluck dish if we’ve ever seen one! Bring this to your next function to delight your ungrateful family and friends!
No, I didn’t trap Slimer and put him in a cup (asshole!), that’s the vegan Avocado Milkshake from Frog Hollow Cafe in the Ferry Building. It’s THE BOMB; it’s rich, creamy, sweet perfection in a cup. Filling and oh-so-delicious, you’re a damn fool not to pick one up for lunch and sit on the bay and watch seagulls shit on tourists OMG FUN.
In addition to the milkshake, they have a rotating menu of salads, sandwiches, and stir-frys, all of which are vegan or can be made vegan. Also, a tall-ass birdie told me that they are thinking about adding some vegan pastries to the mix too. MAKE IT SO, FROG HOLLOW.
If you’re stuck working for a living (sucka!), you might as well get some kicks while you can. I mean, we’ll all be in the ground soon, ya know? Cheers!