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!
Eating raw fresh food is probably the most important part of the healthy nutrition. But it is not always that easy – although supermarkets are full of fruits and vegetables from all over the globe, is it really worth to buy peers from Argentina and apples from Republic of South Africa, when you’re in the UK? The travel CO2 footprint of transporting these through half the globe is huge and there’re plenty of other reasons to choose local.
In my opinion, many have forgotten what the local vitamin C and fibres sources, in the autumn-winter part of the year, would be and just need a tiny reminder. Let me introduce the root vegetables. Not only they are nutritious, tasty, local and seasonal, but when stored properly last very long time.
My choice was a flavoury salad that gets a nice pinkish colour when mixed with a rather nontraditional dressing but the result is great.
What you need is (for 2):
1 average beet root
1 average white raddish
Wash well, peel and grape all the roots in a large bowl.
For the Vinaigrette Sauce:
1 tbsp Dijon mustard
2 tbsp olive oil
the juice of 1/2 lemon*
some freshly grounded black pepper
Put all the ingredients in a small bowl and use a spoon to mix intensively until it is homogeneous and kind of … fluffy.
*I prefer using freshly squeezed lemon juice to vinegar (as it in the original recipe) but this would really depend on personal taste and availability.
Add the Vinaigrette Sauce to the salad and mix well. Let them rest for 10-15 minutes, then mix again and serve.
Vegan Is Good when local and seasonal!
Simple name for a simple recipe:
1 kg potatoes
1 average red onion
half handful of parsley
2 tbsp oil
1 tbsp vinegar
paprika and grounded black pepper
Wash the potatoes and boil them unpeeled, for 15-20 minutes once the water started boiling.
Pour the water out and leave them to cool for a while, until you can take them in your hand an peel the skin.
Cut in cubicles about 2 cm and put in a large bowl. Cut the onion in thin strips and add to the potatoes. Now add the spices, the finely chopped parsley, the oil and the vinegar and mix well.
I like it the most after a couple of hours in the fridge – when all the flavours are mixed. Serve as a salad or as a side dish.
Vegan is Good and Easy.