Thursday, 6 September 2018

VeganMoFo 2018 #6: Recipe Round-Up: Salad Samurai

Once there was a time when a sad little salad was all a vegan might expect. But salads have come a long way since then, and now feature happily on menus, in cookbooks, and on my table. The number one salad resource has to be Salad Samurai by Terry Hope Romero. Full of amazing salads that are filling, exciting, and taste amazing, I can't recommend it enough! You can see what else I have made from this book here.

Spring Herb Salad with Maple Orange Tempeh Nibbles: A lovely, fresh combination of greens (I used baby spinach rather than baby rocket/arugula), parsley, dill, strawberries, radishes, and snap peas. Also green onions, though I left those out. The lemony dressing gave it a strong citrus overtone, which my dad really liked. It is topped with some Sriracha & Smoke Pecans, and some delicious Maple Orange Tempeh Nibbles.
Rating: Salad :), Nibbles :D, Pecans :)

Spring Herb Salad with Maple Orange Tempeh Nibbles

Lentil Pate Banh Mi Salad Rolls: Don't be fooled, these are very filling! They are packed with a black lentil pate... though mine was just a regular brown lentil pate as I have never seen black tinned lentils. They also are filled with cucumber, cos (romaine), carrot, radish, coriander, and pickles. I left out the spring onions. I also didn't have any mini pickles, so I cut longer pickles into slices. The only downside for me was that I found the dipping sauce of soy, vinegar, and mustard too salt.
Rating: :)

Lentil Pate Banh Mi Salad Rolls

Green Curry Lentil Quinoa Salad: This salad says it serves two, but I got three filling serves from it. Pineapple scented quinoa is mixed with lentils, basil (it was meant to be Thai, but I couldn't find any), tomatoes, greens, and pineapple... I left out the option chile and also the scallions (raw onions don't suit my stomach). The green curry dressing is pretty light on the chile to begin with and has the option to leave it out all together, which of course I did. I found the dressing had quite a strong lime flavour on its own, but went really nicely with the salad. Topped with toasted coconut flakes.
Rating: Salad :), Dressing :)

Green Curry Lentil Quinoa Salad

Mushroom, Barley, and Brussels Havest Bowl: A great autumn salad! My barley took longer to cook and needed more water than the recipe stated, but then it was clear sailing. I just would have loved some more mushrooms, I recommend doubling the amount if you are a mushroom lover like I am. The Brussels sprouts are shredded and massaged in a basic maple mustard dressing. While the dressing on its own is good, I recommend taking the option of adding some extra Creamy Maple Mustard Dressing on top. It is creamy from cashews, and is an excellent addition to this salad.
Rating: Salad :), Dressing :)

Mushroom, Barley and Brussels Harvest Bowl

Mushroom, Barley and Brussels Harvest Bowl with Creamy Maple Mustard Dressing

Grilled Miso Apples and Brussels Sprouts Salad: This serves two, and I was just serving myself so I made a half batch. I never got around to seasoning my grill pan, so I used my George Foreman grill for the apples. Be careful, it made them go very soft very fast! The Marvelous Miso Dressing is mellow on its own, but became quite salty in contrast to the sweet apples. Just a note, there are sesame seeds in the photo of this in the book, but none in the ingredients. So decorate as you wish!
Rating: :)

Grilled Miso Apples and Brussels Sprouts Salad

Fresh 'Fig' and Tempeh Salad with Creamy Cilantro Lime Dressing: Years ago I ate a fig and got a mouth full of ulcers for my trouble, so I haven't really eaten once since then. So I used pear instead in this salad, and I am not sorry I did. I used a mix of baby spinach and shredded kale for the greens here, instead of rocket/arugula and radicchio (I am not a fan of rocket and I couldn't find any radicchio). This salad also features some of the amazing Maple Orange Tempeh Nibbles that I mentioned above. The Creamy Cilantro Dressing is great! With cashews and miso and fresh coriander. I left out the chile.
Rating: Salad :), Dressing :D

Fresh 'Fig' and Tempeh Salad with Creamy Cilantro Lime Dressing

Monday Night Red Bean and Rice Salad: I made this on a Monday, though you can obviously make it any day! Brown basmati rice, kidney beans, celery, tomatoes, and peas (instead of capsicum) are doused in a cajun pesto dressing. This says to serve chilled or at room temperature, I ate it at room temperature and it was really nice.
Rating: :)

Monday Night Red Bean and Rice Salad

Cute Kitty Photo of the Post

Possum and Gizmo

Two sleepy tabbies. Possum and Gizmo were not the best of friends. Gizmo was the dominant cat in the house, so he was a bit wary around her. But they were still able to be near each other.


  1. The harvest bowl sounds great, and I'd definitely want to double the mushrooms, too!