Category: salad

Asparagus, Fava & Snap Pea Salad

Here’s a great, super fast, super easy vegan meal packed with flavour, packed with protein, packed with nutrients, and oh-so-green! I found some beautiful asparagus this week at my local grocer (nice, thin stalks & bright green in colour, which is what you should look for when choosing asparagus!) Inspired by Ottolenghi’s newest book, Plenty More, and whatever else I had on hand, I came up with this. This salad is on the hearty side, which means that you can enjoy it on it’s own, or as a stellar side dish. If you don’t have all the ingredients on hand, don’t worry! I’ve put some substitution ideas in parentheses just for you.

Asparagus, Fava Bean & Snap Pea Salad 
inspired by Yotam Ottolenghi’s Plenty More 
ingredients
1 bunch asparagus, woody ends snapped off, roughly chopped
2 cups snap peas, roughly chopped
1 cup cooked, frozen, or canned fava beans (edamame works well, too!)
1 medium avocado
1 handful chopped fresh cilantro (or parsley if you prefer!)

2 tbsp olive oil
1 tsp lemon juice
1 tsp apple cider vinegar
2 tsp tahini (or dijon mustard)
1 tsp agave (or honey)

1 tsp harissa paste (or sriracha)
1 tsp ground corriander seed
pinch of chilli flakes
cracked black pepper
sea salt
Blanch asparagus, beans and snap peas in boiling water for 3 minutes. Remove with slotted spoon and place into colander. Run under cold water to cool. Place into large salad bowl. Top with chopped avocado and cilantro. Whisk dressing ingredients together. Toss to coat.

Buffalo Tofu & Ranch

Fun fact: Buffalo buffalo Buffalo buffalo buffalo buffalo Buffalo buffalo is a grammatically correct sentence in the English language. Wait! Before you go and fact-check that, make some of this deliciousness. This recipe is my vegetarian version of buffalo wings. You thought it couldn’t be done? Well it can! And it’s healthy. And it’s delicious. And it’s perfect. 

Vegetarians coming to your Superbowl party? PERFECT. 
Vegetarian yourself? PERFECT. 
Like spicy delicious meals? PERFECT. 

Everything about this meal is perfect. Even my super carnivorous boyfriend said, “you HAVE to make this again.” Win all around! Also, it really doesn’t take long to prepare, which is awesome if, you know, you’re super hungry. Seriously, this meal hits the spot. A little spicy, a little creamy, a little sweet, a whole lot of flavour! 

Pairs well with cold beer and good company.

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – 
Buffalo Tofu with Mushrooms
an original recipe by allison sklar
time needed: 15 to 20 minutes, plus marinating. 
serves 2. 

ingredients
1/2 package firm tofu, cut into strips (or 3cm cubes)
1 cup whole button mushrooms, or sliced white mushrooms
1/2 cup ketchup
1/4 cup Franks Red Hot Original
1 tsp white vinegar

1/4 cup mayonnaise**
1/4 cup plain yogourt**
1 tbsp blue cheese crumbles
pinch salt
1 tsp lemon juice
4 tbsp soy milk
1 tsp granulated sugar 
1 tbsp worcestershire sauce 
generous amount cracked black pepper
dash hot sauce

2 cups mixed greens (radicchio, arugula, baby kale, spinach)
1/4 cup herbed goat cheese, crumbled

**VEGAN OPTION: Replace may & yogurt with Vegenaise Original, or another vegan mayo & omit cheese. 
how to do it
Marinate tofu for a few hours or overnight in a ziplock bag, air sealed, with ketchup, vinegar and Franks. Mix all dressing ingredients together and set aside. 

Heat a few tbsp oil in a large skillet over medium heat. Drop tofu into pan with juices. Pan fry about 5 minutes,  then add mushrooms. Continue to cook, turning tofu occasionally, until golden on all sides, about 15 minutes. Do not leave unattended. 

Arrange mixed greens in bowls, drizzle with half of the dressing. Place tofu mixture on top. Top with remaining dressing and cheese crumbles. Eat hot or cold.  Enjoy!

Pretty in Pink Salad (Quinoa with Watermelon and Beets)

Being vegetarian for over 10 years, I often get asked “but where do you get your protein?”
There are so many plant-based significant sources of protein out there, many of which you’re probably already eating. (Beans, legumes, nuts, seeds, peas, spinach, broccoli, just to name a few.) Quinoa is among those plant-based sources, and it is a little powerhouse. Quinoa is even more versatile than rice, quick and easy to cook, and contains all of the essential amino acids that your body needs for growth and repair. You can eat it sweet like porridge, savoury like rice, or go somewhere in between, like this pretty pink salad.

Watermelon + Beets: a tantalizingly refreshing combo that looks as wonderful as it tastes. The earthiness of the beets balance the sweetness of the watermelon, and the textures compliment each other beautifully. I convinced the boy to hop on the pink salad bandwagon with me, and we were both hooked. Imagine my surprise when came home after work one afternoon, about to rush over to school, when I was greeted by the loveliest smile and a hands that were holding a watermelon and beet salad, ready to go. Only this time, it wasn’t only watermelon and beets. No, my wonderful man took it up a notch, and invited quinoa and figs to join the party. With some avocado placed delicately on top, Josh had turned a side salad into a full blown vegan meal. I couldn’t be prouder!

I’ll keep this post short and sweet, so you can get right on to the market and pick yourself up a nice juicy watermelon to make this salad tonight. I’ll share the recipe, you share the love!

Happy August!

Quinoa with Watermelon and Beets

2 cups watermelon, cubed
4 small beets, boiled until tender, cooled and cubed
1 cup cucumber, cubed
1 cup cooked, cooled quinoa
Handful of dried figs, chopped
3 tbsp apple cider vinegar or balsamic vinegar
2 tbsp honey
1 avocado, sliced

Combine all ingredients, except avocado, and toss gently. Garnish with avocado slices. Sprinkle with pistachios or hemp seeds for an extra protein boost!

Cook the Cover (Fennel & Cabbage Salad with Sesame and Orange)

Monday: walking on the mountain while wearing a cute summer dress and sandals.
Tuesday: cleaning the snow off my car while wearing a winter coat, mittens and boots.
Ah, a  common Montreal “spring”.  
With our weather being quite literally bipolar, it’s hard enough knowing which tires we should have on, let alone what kind of meals we should be preparing. Light and healthy, or hearty and comforting? Sweet and tangy or salty and savory? Seeing as I’m as indecisive as Mother Nature, I want a meal that satisfies all of the above.
Canadian Living’s May cover recipe features deliciously savoury chicken (or tofu!) on a bed of peppery cabbage and sweet fennel, tossed together with a comforting dressing (hello honey mustard!) and topped with bright segments of tangy orange. Yes, it is possible to have it all! 
I enjoyed this dressing so much that I ended up making a double batch of it. I used it as a dip for fresh veggies the next day, and I used the last little bit as a sandwich spread. Using a grainy mustard gave it a nice kick. Also to note: I only have Vegenaise in my fridge, and it worked in the place of mayo. If you want to make this fully vegan, sub some agave for the honey, and you’re all set. 
If you’re going the tofu route, use the same quantity as you would chicken, and cut it into strips. I suggest you double, or even triple, the dressing and marinate the tofu in it about an hour before for ultimate flavour. Pan-fry until browned and sprinkle with sesame. For the complete recipe, (salad, dressing, chicken and all!) click here: Canadian Living: Sesame Chicken and Orange Salad
FEATURED!
This post is featured on Canadian Living’s website this month! See it here:

Roasting Season (Roasted Pear, Spiced Pecan & Blue Cheese Salad)

The autumn leaves, vibrant and warm not long ago, seem to be turning dull and brown faster than the temperatures are dropping. There is a place, however, that is brighter than ever at this time of year. Adorned with rich autumnal hues, brimming with the season’s best squash, tubers and root vegetables, you can count on your local farmer’s market stands to bring some vibrancy back into your day. Behind the stands, stacks of mason jars line the walls, adjacent to pies overflowing with seasonal fruits. An intoxicating smell of mulling spice is in the air… Suddenly, when you’re here, the word autumn becomes synonymous with comfort. 

Trading flowy dresses for chunky cable knits, replacing bonfires with fireplaces, comfort is the word of the season – especially when it comes to our meals.
Is it possible for a salad to be a comfort food?
Don’t dismiss the idea just yet. Enter caramelized pears, spiced pecans, and blue cheese. Cheese is always comforting. (Unless you’re vegan. Horrah for Daiya shreds!) 
Toss these three things with a head of lettuce and voila! Autumn gourmet – comfort salad. 
So sit back, pull up your legwarmers, and breathe in that oddly comforting, subtle smell of burning insects of seasons’ past as you turn on your electric heater for the first time. And then, enjoy this salad. Let it warm your body and your soul. 
Or at least just your body. 
Or, eat it cold if you prefer.
You know, you should just eat this no matter what. 
Like now. 
Trust me.
Caramelized Pear, Spiced Pecan and Blue Cheese Salad 
an original recipe by allison sklar 
what you’ll need
1 head boston lettuce, chopped
1/4 cup crumbled blue cheese
2 medium sized just-ripe pears (fruit should be firm)
2 tbsp butter
2 tbsp brown sugar 
Pinch sea salt
1 cup pecan halves
1 egg white
2 tsp brown sugar
1 tsp ground cinnamon
1 tsp paprika 
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp nutmeg
1/2 tsp powdered ginger
1/4 tsp ground cloves (optional)
1 tsp Dijon mustard
1 tbsp olive oil
1 tbsp mayo or vegan mayo
1 tsp balsamic vinegar
1 tbsp honey or agave nectar 
how to do it

Roast your pecans
Preheat oven to 300F. Toss pecans with beaten eggwhite in a medium bowl. In seperate bowl, mix all of the spices together. Toss coated pecans with spice mixture. Spread evenly on parchment-lined baking sheet. Bake for 23 minutes. Remove from oven and let cool completely. While pecans are roasting, prepare your pears.

Beware: your house is going to smell amazing.

PrePEAR (oh come on, you laughed.)
Slice pears into about 6 sections each. Remove seeds and stem. In a microwave safe bowl (or on the stovetop) melt butter and brown sugar together. Whisk in salt. Toss pears with butter/sugar mixture.
Lay evenly on parchment lined sheet. Once pecans are done, turn oven up to 325F. Roast pears for 15 to 18 minutes, or until they begin to soften and brown.

While pears are roasting, prepare dressing by combining all ingredients and whisking until smooth. Toss finished pears with chopped lettuce and pecans. Top with cheese and drizzle with dressing.

Enjoy!

Savouring Summer (Sweet Potato Salad with Maple)

As I sit in the beaming afternoon sun, squinting to see my computer screen, sweating as if I’d just been to the gym for hours, one might see me and wonder why I don’t just go inside. The answer is simple: I’m trying my absolute hardest to absorb as much as I can of the last weeks of summer. Treating each day as if it is a mirage, knowing well that a Canadian summer is but a fleeting train filled with sunshine and happiness, I’m making a solid point to be outdoors as much as possible. Unlike many, I don’t complain that it’s 30 degrees C outside. I don’t complain that it’s humid. I don’t complain that I’m sticky and my skin is glistening with sweat. No, I don’t complain. Instead, I embrace it. I know fair well that in less than three months, the temperatures will dip to a number colder than the inside of my freezer, and I’ll be praying for these dog days to return. 
In the spirit of all things summer, I’ve been eating tons of salad. This afternoon, I decided that I should make something different than my usual spinach and whatever-is-around mixture. Opening my vegetable bin for inspiration, I spotted an almost forgotten sweet potato. Out of the corner of my eye, I also spotted my shiny new jar of Vegenaise. 
Sweet potato salad? 
Is that even a thing? 
It is now! (And is it EVER!)

Sweet Potato Salad with Maple Dressing (VEGAN!)
an original recipe by allison sklar

what you’ll need
2 medium sweet potatoes, cooked and cubed
2 hot (or mild) cubanelle peppers (one large bell pepper would work too.)
2 lebanese cucumbers (1 regular cucumber would also work)
handful chopped fresh cilantro
2 tbsp Vegenaise
2 tsp maple syrup
1 tsp dijon mustard
pinch salt & pepper
Cook sweet potato as desired – I use the microwave to save on time, but I recommend chopping into cubes and boiling until desired tenderness is reached. Cool potatoes (to room temperature or colder.) Dice cucumbers and peppers. Combine with potatoes. In a seperate bowl, whisk all dressing ingredients. Toss dressing with salad and chopped cilantro. Garnish with additional cilantro if desired.
Serve cold. 
Tip: For a more traditional “potato salad” flavour, add 1/2 cup of sweet corn kernels and 1/2 cup of chopped pickles, if desired.

Summer Slaw (Creamy Sesame Coleslaw)

Any time that I feel as if I’ve overeaten, or when I’ve drank too much, I find myself attempting to compensate the following day by consuming ridiculous amounts of vegetables, taking multivitamins, and drinking green smoothies.

Today has been one of those days.
The only problem? I was super hungry, and craving something creamy.
My fridge brimming with a medley of fresh fruits and veggies, I concluded that a salad with a creamy dressing would perfectly satisfy this craving all while ensuring that my veggie intake for the day remained at an all-time high.

Inspired by a bagged Asian-style salad that I tried out recently, I decided to make a creamy asian coleslaw – and to take it up a notch, I made it vegan! Now, I know what you non-vegans are thinking. How can you make something creamy without actual cream? The answer to this perplexing question- Vegenaise and tahini – a match made in vegan heaven!

Creamy (Vegan!) Sesame Coleslaw
an original recipe by allison sklar

what you’ll need 

for the salad
2 cups chopped mixed cabbage greens
1/2 cup asian-style fried noodles (such as these: La Choy Chow Noodles)
4 tbsp chopped fresh cilantro
4 tbsp slivered roasted almonds

for the dressing
4 tbsp Vegenaise
2 tsp tahini
2 tsp sesame oil
3 tsp apple cider vinegar
2 tsp agave nectar
salt & pepper to taste

how to do it
Combine cabbage, noodles, cilantro and almonds. Whisk dressing ingredients together until creamy. Pour over cabbage mixture and toss to coat.

Note: if preparing ahead of time, only add noodles in just before serving, otherwise they will be soggy. Nobody likes a soggy noodle.