This you can do as wished. You can bake them in the oven or roast them on a pan. Either way give them till you think they are just right. Some people like them a little crunchy and others like them a little softer.
While the beets are cooking you can make the dressing by putting all ingredients in a jar and shake well till combined.
Slice or dice the onion and slice the avocados.
When the beets are ready, remove the skin if you baked them whole or just set aside to cool if you sliced them before you cooked them.
Now place arugula, red onions and almonds in a bowl. Toss with dressing. Top with avocados and beets.
Summer is salad season. I needed a colorful salad for a dinner party, something to spice the table up a bit. This salad has beautiful colors and the taste is of summer and full of freshness. The black rice makes it more filling and richer in taste than a normal.
If you love Nacho Cheese but are not a big fan of vegan nut cheese, then this non-nut nacho cheese recipe is for you. This cheese contains potatoes and carrots and is still as creamy as it gets.
It’s a fast and easy recipe. You prepare the veggies, cook them and then put them in the blender. The best part is, you can store this cheese in the fridge for a week, if it lasts that long!
The cheese tastes best warm. So, if you have leftovers, heat it before you eat it. Nacho Cheese is the name of the recipe, but you can also use it as a part of a grilled vegan cheese sandwich. I imagine it tastes delicious on zucchini spaghetti too.
The weather here is hot hot hot, and I don’t always feel like eating in the heat. But this salad is delicious and not too heavy and you still get the things you need to stay healthy.
1 c = 1 cup = 2.3 dl.
1 Tbsp = 15 ml
1 tsp = 5 ml
In the Summer we do not want to spend too much time in the kitchen cooking and we not want to turn on the cooker either.
I have seen these Mason Jars filled with smoothies, salads and parfaits and wondered about the trend, when I started to use them myself I realized how useful they are. You fill it up with delicious food and can save it for later, brings along to a BBQ or just serve immediately.
Here’s 3 brilliant recipes and as promised, vegan and healthy.
1. Bring Along Salad Jar
This is just brilliant, everything in one jar – great to bring along for lunch or to a BBQ, such a jar can keep fresh in the fridge for 5 days.
You layer your salad like this:
Start at the bottom – OK I’m being silly here you cannot start at the top!!!
Protein like nuts, seeds, chickpeas, black beans, tofu, grains
Fruits & Vegetables cucumbers, tomatoes, zucchini, carrots, apples, berries etc.
Greens dark green leaves, spinach, kale, ruccola etc.
Leave a little room at the top.
When ready to eat your salad, shake the jar so the dressing coats the salad. If you are a place where you eat of plates just turn the salad on the plate and it will fall out nicely.
2. Wild Rice Salad
You may not think salads are particularly satisfying, but this version, made with a hearty blend of wild rice, will surely prove you wrong. This nutritious salad is full of nutty, chewy textures from the rice, as well as dried cranberries and nuts which makes it filling to eat!
2 tablespoons of dressing per pint-sized jar (just add a tbsp of smoked paprika to your normal dressing)
Organic black beans, rinsed and drained
Organic red bell peppers, diced
Organic red onions, diced
Organic romaine lettuce, chopped
Organic grape tomatoes
Smoked tofu, cubed
Start with the dressing then add the ingredients in same order to the Mason jar. Again this keeps 5-7 days in the fridge.
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