Grilling veggies or fruit on a cedar plank emits a lovely smoked overtone and adds a mouth-watering appeal to this salad.
Orange Citrus Dressing
1/2 cup (125 mL) fresh orange juice
1 garlic clove, mashed and minced
Generous pinch of cloves
Salt and freshly ground black pepper
Finely grated zest from 1 lemon
3 Tbsp (45 mL) extra-virgin olive oil
Apple and Arugula Salad
Untreated cedar plank about 7 x 12 in (18 x 30 cm), soaked for a minimum of 1 hour
2 firm Honeycrisp apples, cored and cut into 8 wedges
1/4 red onion, very thinly sliced
4 cups (1 L) baby arugula, washed and spun dry
1/4 cup (60 mL) chopped cilantro
1/4 cup (60 mL) chopped mint leaves
1/4 cup (60 mL) chopped pecans, toasted
To make dressing, combine orange juice, garlic, seasonings, and zest in small deep bowl. Whisk vigorously to blend. Gradually whisk in olive oil until emulsified. Pour into 9 in (23 cm) shallow dish. Set aside.
Preheat barbecue. Rinse soaked plank and place on grill. Have a spray bottle with water handy in case wood flares up during grilling. Close lid and heat plank for about 4 minutes or until it begins to smoke and you can hear the wood beginning to crackle. Reduce barbecue heat to medium-low.
Place apple slices on plank along with red onion separated into rings and cook for about 10 minutes, or until apple slices begin to turn golden on the edges but are still relatively firm and onion rings soften. Remove from grill and place apple slices in dish containing citrus dressing. Turn slices in dressing to coat evenly, and refrigerate mixture until chilled, about 1 hour. Set onion rings aside to cool.
Combine arugula, cilantro, and mint in large bowl. Drain citrus dressing from apples over top and gently toss. Divide salad equally among 4 plates. Scatter with grilled apple slices, onion rings, and toasted pecans.
Each serving contains: 202 calories; 2 g protein; 16 g total fat (2 g sat. fat, 0 g trans fat); 16 g total carbohydrates (11 g sugars, 3 g fibre); 12 mg sodium
source: "Vegan Barbecue Feast", alive #380, June 2014
Made from chickpea flour, chickpea pasta has a similar taste and al dente texture to regular pasta, but with a lot more dietary fibre and protein. That makes it a healthy base for this colourful vegetable-forward pasta salad with tasting notes of the sunny Mediterranean. Hummus serves as a surprising backbone to a creamy dressing. Stir it up When preparing chickpea pasta, stir it a couple of times during the first minute of cooking and then start taste-testing the noodles a couple of minutes before you hit the recommended boiling time on the package. They can turn mushy quickly. And expect a lot of foam, so skim it off with a spoon, as needed, during cooking.
The idea is pretty simple: start with adding a dressing to a jar and then layer on various ingredients such as crisp veggies, buttery fish, and greens. Bingo … salad in a jar that’s ready to go when you are, with not a limp green in sight. Perfect for weekday lunches and healthy quick dinners. Wild salmon or Arctic char are good stand-ins for rainbow trout. Lentil love When preparing lentils for a particular dish, consider adding extra to the pot of simmering water. Cooked lentils freeze well and can be used as an easy plant-based protein addition to future salads.
Inspired by its creamy Italian cousin, this vegetarian take on panna cotta swaps out the cream and gelatin for coconut milk and agar agar. Odourless and tasteless, agar-agar is a plant-based thickener derived from seaweed. It’s also a wonderful source of iron, fibre, and magnesium. If you plan on transporting these desserts, pour panna cotta into small jam jars. Once set, screw lids on top and place garnish in separate container. Once you reach your destination, simply garnish and serve.
This happy jumble of vegetables is not only beautiful to look at but also scrumptious. Try to use a rainbow of different colours for the most striking salad presentation. Feel free to replace the dried apricots in the dressing with another dried fruit you may have on hand. Dried cranberries, dried cherries, or golden raisins are all delicious alternatives.