Template for an Enticing Salad | VeganMoFo 2017 Day Eight

VeganMoFo 2017

Week One: Changing Vegan Perspectives
You do make friends with salad: A salad to win anyone’s heart.

Colorful rainbow saladEarlier this summer, I had a bit of a salad revelation. It is, perhaps, a bit embarrassing that it took nearly eight years of veganism for me to realize that you can make a salad with LITERALLY ANYTHING YOU WANT. Limiting yourself to raw vegetables only? How provincial. Throw in some roasted veg, some beans, some crispy chickpeas… there are no rules! Limiting yourself to a particular set of flavors is also unnecessary — you can mix and match flavors with abandon. Make every bite a surprise!

So today I present to you an extremely loose template for creating a salad that both empties your fridge and leaves you full. Customize it according to your tastes and available veggies (or… fruits?! Get crazy!) and munch away. Salads aren’t just for bunnies anymore.

Template for a Super-Filling Salad

Serves 2

  • Greens (a few large handfuls): baby spinach, arugula, baby kale, romaine, mesclun… heck, even iceberg if you’re desperate!
  • Raw veggies (choose 2-4): sliced carrots, chopped tomatoes, shredded cabbage, sliced mushrooms, chopped peppers, thinly sliced radishes, diced avocado, edamame, sliced cucumber, chopped celery (not recommended, but acceptable if you’re desperate to get rid of it)
  • Roasted veggies (choose 1-2; optional but recommended): squash (delicata would be lovely), eggplant (I used cute Turkish eggplants in the salad shown above), cauliflower, sweet potato, Brussels sprouts, corn kernels, diced beets
  • Protein (choose 1-2): cubed and marinated tofu, crispy roasted/sauteed chickpeas, crumbled veggie burger, Beyond Meat (or other) chicken shreds, crumbled tempeh, beans
  • Something sweet (choose 1; optional): dried cranberries, dried cherries, candied pecans/walnuts/other nuts, thinly sliced peaches/apples/pears, fresh berries
  • Crunchy topping (choose 1): hemp/sunflower/pumpkin seeds, croutons, extra-crispy roasted chickpeas, chopped nuts
  • Dressing (choose 1): classic olive oil + vinegar/lemon, Green Goddess, spicy almond (or peanut) butterCaesar, lemon-tahini, turmeric-ginger

Basically, do whatever the heck you want when it comes to salad. And let me know your favorite combinations — I’m looking for inspiration!




Small-Bite Sundays: July 16, 2017

Small-Bite Sundays

Just popping in briefly tonight. I’ve been in Rhode Island visiting family for two days, and I’m heading out on a six-day work trip tomorrow. It’s a busy summer. And a busy past week — I haven’t spent too much time  on the ol’ interwebs, so I have just a few bites to share today.

Small bites: to read

From rock-star feminist Lindy West, this piece about how men can truly be there for women. It’s not exactly groundbreaking advice; in short, she’s telling men to stand up for us and use your voice to fight against sexism. But West also candidly acknowledges the risks men take when they do so: that they’ll be considered “a dorky, try-hard male feminist stereotype;” that they’ll “lose their spot in the club.” I think it’s always helpful to honestly acknowledge what’s at stake when you ask someone to use their privilege for you, and I appreciate West doing so. I’m also excited that this is just the first installment of West’s new weekly column on the New York Times’ Opinion Pages. Get it, Lindy.

(P.S. Her piece introduced me to the new (?) concept of the “dirtbag left,” which makes me sigh loudly and want to go to sleep for a million years.)


Amey’s wrap-up of her time in Tallinn, Estonia, has me itching to book a flight! I’ve been reading great things about Estonia, and Amey’s post about the incredible vegan options in Tallinn just helped this country rocket up my travel bucket list.

Small bites: to watch

This clip has been making the rounds, but it’s too good not to share. The inimitable Andy Serkis brings back his Gollum voice to… read a few classic Trump tweets. He’s a great sport about it, too.

Small bites: to eat

Vaishali’s cauliflower makhani dosa crepes are going on my to-make shortlist. Creamy makhani gravy and a quick dosa recipe? I’m there.


Colorful rainbow saladSalad days. I’m finally becoming a master of the kitchen-sink salad. Salads don’t need a theme; who knew? This one features mixed baby greens, tomatoes, roasted Turkish eggplant slices, sautéed paprika chickpeas, and a zesty lemon-turmeric-tahini dressing. I also added a crumbled veggie burger and hemp seeds for extra protein. Side note: those Turkish eggplants (also called scarlet or Ethiopian eggplants) are a new favorite. I spotted them at the farmer’s market and had to try them. They look like persimmons but taste like  a slightly milder version of the regular ol’ eggplants we all know and love (or tolerate).


Right! Now to sleep. Expect some radio silence for the next week or so; I’ll be off the grid. :) Happy Sunday!