What do you need for the ultimate healthy vegan salad? The ultimate season, the ultimate ingredients and just the right combination of flavors. Well it’s summertime and the living is easy, there’s plenty of gorgeous veggies to chose from, just a little bit of inspiration is needed.
Among the huge amounts of vegetables that I got from the largest local farmers market (for a ridiculous amount of money…), here are the ones I’ve picked for The Ultimate Summertime Salad.
3-4 ripe tomatoes
1 small eggplant
1 average cucumber
1 small ball of boiled chick peas
1 handful of dill
3-4 cloves of garlic
some spring onions, chopped (if you can’t find any, ordinary red onion will do, just chop it finely)
olive oil and ground black pepper to taste
The first thing that needs to be done is to cook the eggplant. Wash it and make to shallow cuts on both sides, each about 4-5 cm long. Put it in the heated at 250 degrees Celsius oven on a piece of baking paper and bake until it’s all brown and soft. Take it out and let it cool for a few minutes. Now use a knife to split it in two and a spoon to take out the tender flesh. Chop it coarsely and put aside to cool completely.
Chop the tomatoes and the cucumber in a large bowl, mince the garlic and the dill, add the chick peas, the eggplant, the olive oil and the black pepper and mix with a large spoon.
Serve cooled. The Ultimate Summertime Salad has a quite high nutritional value, because of the chick peas, and can actually replace an entire main course for the day. Enjoy.
Vegan Is Good!
These delicious vegan brownie truffles are a guestpost recipe from a friend who does not have her own online platform to share gourmet inspiration, but is a fellow gourmand.
It also looks sooo healthy, no sugar, it’s all raw, just divine…
What you need (about 20 minutes):
1 teacup of mixed nuts of your choice (1/2 almonds and 1/2 hazelnuts for example)
1 teacup of dried dates, core removed
5 tablespoons of fair trade cocoa powder
4 tablespoons of shredded coconut
Crushed nuts, cocoa powder and coconut for topping.
Chop the nuts in a food processor until you have a rough flour with some bigger bits still left. Add the dates and chop in the food processor until the dates are integrated with the nuts, and start to stick to the blade. Add the cocoa powder and coconut, and continue chopping until well mixed.
There are (at least) two possible ways to finish this:
1. Use your hands to roll bits of the “dough” the mixture into walnut sized balls and then roll until well covered in your preferred topping. Keep in the fridge of you’d keep the for later.
2. Press the mixture into a cake tin, refrigerate and cut into brownie sized bars.
Vegan Is Good!
P.S. thanks Sneji!
I think it’s a good idea to add some vegan meals to the whole long and not really healthy Christmas glutenous menu. As the minds are filled with whatever the traditional food is in your part of the world (if you even celebrate this…), here’s a suggestion for something seasonal, cheery-coloured and keeping our bottoms little 😉
What you need is 20 minutes:
1 small teacup of red lentils
250-300 g raw squash, cut in pieces
2-3 cloves of garlic
3 tbsp sesame tahini
2 tbsp olive oil
half teaspoon of the each cumin, turmeric, dried coriander, paprika, ground black pepper, cinnamon
and the handiest thing in the world: a blender!
Boil the lentils in 2 cups of water until tender and the pumpkin in a separate pot, and yes – in some water too. Discard the liquid and put aside to cool.
Mix all the spices, the tahini, the peeled garlic, the olive oil and the lemon juice in a bowl. Then add the squash and the lentils, and use the blender to reduce all to a nice, orange, smooth, heavenly tasting dip.
Serve with some fresh whole grain bread as an appetizer.
Vegan Is Good!