Don’t worry, we are still here, and we apologize for our noticeable absence over the last few months. But we are back, and we brought noodle salads!
Normally, this time of year would be perfect for a cold noodle dish, as outdoor eating would be making a comeback (Like I said. Normally.) But since that doesn’t seem to be happening for us anytime soon, let’s talk about something else. Anything else, preferably. How about how a tangy, spicy, nut-based sauce can make cold noodles and veggies taste kind of awesome? Or how easy making these sauces can be? Or how both of us made these dishes in no time at all and had tons left over for easy weekday lunches and dinners? Sound good to you? Cool. I’ll go first.
Cooking and baking relax me, so it makes me so very happy to be back in the kitchen and back at the blogging. It’s been a active 2014 so far between a busy job, a broken finger and the annual Austin trip for SXSW, but I’m back home now and thankfully the finger is on the mend. I’m anxious to start Facing Off some great Vegan recipes for you, starting with this one, my Soba Noodle Salad. Read more
I have a very big spot in my heart for Caesar Salad. As a youngster, Parmesan cheese was a staple on our dinner table. I put it on everything. Pasta, green beans, eggs, broccoli, whatever it was, it probably had Parm on it. So when I discovered there was a salad in which the dressing was uber rich and creamy, and then was covered in my favorite cheese, my mind was blown. This was it for me. I loved it. Thinking that since I was eating a salad, it was healthy. Wrong. But, there are ways to make even our favorite not-so-light-in-calories meals into a healthier and satisfying dish.
At a young age I found myself ordering entree salads for my meals when we were eating out – no, I wasn’t trying to be more adult, nor was I trying to be “healthy,” I just really liked Caesar Salad. What 10 year old wouldn’t? Alright, maybe I was a “unique” child, but it is the truth that once Caesar Salad was introduced to me I ordered it everywhere I went. And over the years I matured from enjoying the Caesar Salad at Chili’s to having it prepared table side (raw egg and all). Read more
First Gazpacho and now Ceviche…sticking with the cold summer dishes theme I thought now would be a good time to post my Vegan Ceviche recipe. This cool, crisp salad is great served up with tortilla chips or my personal favorite, on top of a bed of lettuce. Read more
The farmers markets in our area have just started back up and the star of the show is asparagus. Being a spring vegetable there is plenty to go around right now, so buy it up and get creative with your asparagus recipes. Read more
Who says you can’t be Vegan and still eat Chicken Salad? I used to love eating tuna, ham or chicken salad sandwiches. Something about the mayonnaise-y consistency of the filling, the crunch of the celery and the flavors of the spices made for one tasty sandwich. I now enjoy my sandwiches sans the meat, but still full of flavor. Read more
Beets. The first time I tried a beet was probably in my mid twenties. Not really sure if I was going to love or hate them, I took my first bite and discovered that beets are delicious. Not only are they tasty, they are so good for you. Having a high concentration of vitamins and minerals, beets are great way to get a does of vitamin C, folate, iron, and magnesium. So, add that to a healthy dose of kale, and you have yourself a rather nutritious salad. Read more
I always bought my beets canned until I found out how easy it was to prepare them at home – just drizzle with olive oil, wrap in foil and stick them in a 375° oven for about an hour…simple. However, I did learn the hard way when handling a cooked red beet you should probably wear some plastic gloves…my hands had a pink hue for days after this Face Off. Read more
This is NOT your mom’s potato salad. My mom’s potato salad is actually nicknamed “Heart Stopping” because of the amount of eggs and mayo it contains. I have yet to Veganize her potato salad, but to hold you over until then here is a much healthier and lighter potato salad for you to sink your teeth into. Read more
Todd and I badly needed a redeeming meal after one Sunday lunch we had to partake in at a restaurant I will not be telling you about. What was born from our hunger and need for fresh, healthy food was this Redemption Pasta Salad. Read more
First, let me apologize for the not so pretty picture… I took this at my desk at work, and wasn’t thinking at the time it would be on the blog… But decided to post it anyways because it’s one of my favorite items in the Whole Foods prepared food section. Filled with lots of nutritious veggies, I can never pass up getting some when I see it… Read more
When I come home late from working out, I am always craving something really filling, but don’t want to undo all the work I’ve done! So, putting a bunch of ingredients that contain healthy fats in a salad is a prefect way to fill up and to keep from snacking after dinner. Read more
Salads are no stranger to me. To keep them from becoming the same old, same old, I enjoy experimenting with different dressing recipes and sometimes making up my own. This dressing was thought up when I was was trying to clean out my fridge one day. This jar of olives was taking up too much real estate in my door. I thought about putting the olives on my salad at first, but then decided they might give my dressing the kick it needed. Read more
Morgan bought me a Vegan cookbook for my Birthday last week, Pure Vegan. It is full of great recipes and beautiful photography. When I saw the Caprese Salad I could not wait to try it. I adore tomatoes and there is something about lettuceless salads that excites me. Read more