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Tuesday, October 1, 2013

Three Salads Perfect for Fall Weeknights

Fall Weeknight Salad Meals from VeegMama
Photo via Vegetarian Times

It may be autumn, but I am still craving the refreshing, cool taste of salads.  Now that fall has arrived, I tend to crave salads on the heftier side.  These three recipes from the current issue of Vegetarian Times seem like a perfect weeknight meal.

Kale Salad with Pomegranate and Maple Pecans

Serves 6
This hearty salad shows how well pomegranates go with other fall ingredients. Tuscan kale is also known as lacinato kale or dinosaur kale.
Maple Pecans
  • ½ cup pecan pieces
  • 1 Tbs. pure maple syrup
  • 2 tsp. olive oil
  • ½ tsp. salt
  • ¼ tsp. cayenne pepper
  • 2 Tbs. balsamic vinegar
  • 2 Tbs. extra virgin olive oil
  • 1 small shallot, peeled and finely minced (1 ½ Tbs.)
  • 1 12-oz. bunch Tuscan kale, deveined and sliced in ½-inch-thick ribbons (8 cups)
  • 1 large red apple, cored, quartered, and thinly sliced (1½ cups)
  • ½ cup pomegranate seeds

1. To make Maple Pecans: Preheat oven to 350°F. Combine all ingredients in small bowl, and toss until well coated. Place on parchment-lined baking sheet, and bake 12 minutes, or until toasted and fragrant, stirring occasionally. Let cool to room temperature.
2. To make Vinaigrette: whisk together all ingredients, and season with salt and pepper, if desired.
3. To assemble Salad: Place kale in large bowl; gently massage 3 Tbs. Vinaigrette into leaves to ensure even coverage. Gently toss with apple and pomegranate seeds, and transfer to serving bowl. Top with Maple Pecans.

Mustard Green Caesar Salad with Baked Tofu

Serves 4
30 minutes or fewer
Capers stand in for anchovies, and tahini makes the dressing thick and creamy in this veganized Caesar.
  • 2 Tbs. capers
  • 2 cloves garlic, coarsely chopped
  • ¼ cup tahini
  • ¼ cup fresh lemon juice
  • 2 Tbs. nutritional yeast flakes
  • 1 tsp. Dijon mustard
  • ¼ tsp. salt
  • 12 cups mustard greens, torn into bite-size pieces
  • 1 6-oz. pkg. Italian-flavored baked tofu, cubed
Pulse capers and garlic in blender or food processor until finely chopped. Add tahini, lemon juice, nutritional yeast, mustard, salt, and 1/4 cup water; blend until completely smooth. Toss dressing with mustard greens and tofu in bowl.

Celeriac Slaw with Tempeh Bacon and Avocado
Serves 4
30 minutes or fewer
Celery root and hearty toppings turn a simple slaw into a main-dish salad.
  • ⅓ cup reduced-fat, egg-free mayonnaise, such as Vegenaise
  • 3 Tbs. white balsamic vinegar
  • 2 Tbs. Dijon mustard
  • 2 tsp. sugar
  • 1 ½ lb. celeriac (celery root), peeled and coarsely shredded
  • 2 small carrots, peeled and coarsely shredded (1 cup)
  • 1 7-oz. pkg. maple bacon tempeh strips
  • 1 romaine lettuce heart, leaves separated (7 oz.)
  • 4 tsp. white balsamic vinegar
  • 1 avocado, diced
1. To make Dressing: Whisk together all ingredients in large bowl. Set aside.
2. To make Salad: Add celeriac and carrots to bowl with Dressing, and toss to coat. Set aside to marinate.
3. Cook tempeh strips according to package directions.
4. Toss romaine leaves with vinegar, and divide among plates. Top each bed of romaine with 3/4 cup celery mixture and 4 strips warm tempeh bacon. Sprinkle with diced avocado.