I have said it before and I will say it again: I hate salads! I don’t really know why … they taste good. I suppose it is because I find chomping on a bunch of leaves less-than satisfying. Thus, I have been on a very serious quest to make a salad that I want to eat … not just something I “get through.”
My Sweetie has always told me that I have to put fun toppings on it so I will eat it. Well, I took his advice and swapped it. I have created a salad that is MOSTLY toppings with salad leaf sprinkles… yeah … you read that right. My creation could have a hundred or more variations to suit your tastebuds …
What you will need:
- a giant bowl
- a can of chickpeas, drained and rinsed (I use an extra-large can – or you could use two cans if you like chickpeas as much as I do)
- avocado, chopped
- a large tomato, chopped
- a large cucumber, chopped
- kale, spinach, or you leaf of choice
- fresh herbs such as parsley and cilantro
- goat cheese crumbles to garnish
- flax seed to garnish
- other yummies: broccoli, seeds, nuts
- 1/3 c. tahini
- 4-6 T. of olive oil
- 1 lemon, juiced
- 1/4 c. water
- salt & pepper to taste
- other yummies (a pinch or two): cumin, smoked paprika, ground coriander, turmeric, garlic powder, cayenne
- Whisk tahini dressing ingredients together in the bottom of the giant bowl.
- Add chickpeas, avocado, cucumber, tomato, and herbs.
- Tear small pieces of kale on top. (I used purple kale – YUM!)
- Toss. Add goat cheese and flax seeds.
- Boom! Salad of many toppings with a little bit of leaf. MAGIC!
I find this recipe to be hearty, satisfying, and filling. It is also versatile because you can take what ever your favorite salad toppings are and turn them into the main event. Have fun salad-ing!
Until next time, I send you peace, love, and good energy!
Posted in Salads, Side dishes
Tagged avocado, chickpeas, cucumber, dressing, flax seed, galric, goat cheese, kale, letuce, natural, organic, salad, tahini, tomato
Oh boy is this a decadent treat! This mushroom tart I only whip up on special occasions … since it’s pretty fattening with the butter, cheese, and pastry. Everything in moderation right? Right! However, it is a wonderful dish to serve at a vegetarian dinner party.
This recipe is from Step-by-Step Vegetarian Dinner Parties by Sue Ashworth.
- 8 ounces frozen filo pastry, thawed (I used puff pastry because it takes less butter/fat)
- 1/2 cup melted butter
- 1 T hazelnut oil
- 1/4 cup pine nuts
- 12 ounces of mixed mushrooms, such as buttons, cremini, oyster and shiitake.
- 2 T chopped fresh parsley
- 8 ounces of goat cheese, softened
- salt & pepper
- springs of parsley for garnish
- Cut the sheets of filo pastry into pieces about 4 inches square, and use them to line 4 individual tart pans, brushing each layer with melted butter. Line the pans with foil or baking parchment and baking beans. Bake is a preheated oven at 400 degrees F for about 6-8 minutes, or until light golden brown. Remove the tart pans from the oven and take out the foil or baking parchment and beans carefully. Reduce oven temperature to 350 degrees F. (In the alternative, use whatever kind of crust you want or prefer. I use puff pastry. I simply thaw it and cut it to the size of my tortilla bowls and bake until golden brown.)
Cut the puff pastry to the size of my tortilla bowl molds, pressed another tortilla bowl down on top and baked. #lifehacks
- See! Pretty! Even without fancy tart dishes.
- Put any remaining butter into a large saucepan with the hazelnut oil, and fry the pine nuts until golden-brown. Lift them out with a slotted spoon and drain them on paper towels. (I just cooked them in with my mushrooms – I was being lazy!)
- Add the mushrooms to the saucepan and cook gently, stirring frequently, for about 4-5 minutes. Add the chopped parsley, and season to taste with salt and pepper.
- Spoon an equal amount of goat cheese into the base of each cooked tart. Divide the mushrooms between them, scatter the pine nuts on top.
- Return to the oven for 5 minutes to heat through, and then serve the, garnished with sprigs of parsley. Serve with a small side salad … or in my case a side of Creamy Baked Fennel.
Until next time, I send you peace, love and good energy.