Warm Beet & Avocado Salad with Lemon Vinaigrette

Warm Beet & Avocado Salad with Lemon Vinaigrette

warm beet avocado saladTwo of my favorite foods: Beet and avocado. I can eat them just like they are.

But I was having guests for lunch so I felt I had to do a little more than just hand them a plate; a whole beet and a whole avocado does not look that delicious.

This is a very easy warm salad. And fast, it takes, more or less the time it takes the beet to roast.

So how do I make this easy and yummy warm salad? Here it comes:

Yields 2-3

Warm Beet & Avocado Salad with Lemon Vinaigrette

1 cup = 2,3 dl

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  • 6 roasted beets
  • 1 avocado
  • 1/2 small red onion
  • 3 tablespoons toasted almonds
  • 6 handfuls of fresh arugula
  • Lemon Vinaigrette (makes about 1/4 cup)
  • 1/4 cup olive oil
  • The juice of one lemon
  • 1/2 teaspoon pink salt


  1. Roast the beets.
  2. 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.
  3. While the beets are cooking you can make the dressing by putting all ingredients in a jar and shake well till combined.
  4. Slice or dice the onion and slice the avocados.
  5. 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.
  6. Now place arugula, red onions and almonds in a bowl. Toss with dressing. Top with avocados and beets.
Cuisine: Vegan | Recipe Type: Salad


Read more recipes at: http://lisasprojectvegan.com/2012/10/18/warm-beet-avocado-salad-with-lemon-vinaigrette/

Photo Credit: Lablascovegmenu

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Vegan Black Rice Salad with Mango and Peanuts

Vegan Black Rice Salad with Mango and Peanuts

black rice salad veganSummer 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.


Yields 3-4

Black rice salad with mango and peanuts - Vegan and gluten free

1 hrCook Time

1 hrTotal Time

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  • 1 orange
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1/2 tablespoon vegan fish sauce (optional)
  • 1 cup black rice
  • salt
  • 1 just-ripe mango, peeled, pitted, cut into 1/2-inch dice
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup finely chopped red onion (about 1/4 large onion)
  • 1/2 cup unsalted, dry-roasted peanuts
  • 3 scallions, thinly sliced
  • crushed red pepper flakes


  1. Start by getting a bowl so you can keep all the orange juice for the dressing.
  2. Peel the orange and remove the white.
  3. Use a sharp knife to cut between membranes to get nice pieces af orange.
  4. Squeeze all remaining orange over the bowl to get all the juice.
  5. then add lime juice, oil, and vegan fish sauce (if using) to the bowl.
  6. whisk to mix it together.
  7. Then bring rice and 11/4 cups and 2 tbsp water to a boil in a large pan.
  8. Season as wished with salt.
  9. then cook the rice about 25 minutes (it depends on your stove)
  10. Remove pan from heat and cover it and let it be for 15 minutes.
  11. Spread out the rice on a baking sheet, put on the dressing, and season with salt and let it cool.
  12. Put mango and remaining ingredients in a bowl. Add rice and toss gently to let it come together.
Cuisine: worldwide | Recipe Type: salad

Read more and get more ideas at: http://vegangela.com/2013/03/20/black-rice-salad-with-mango-and-peanuts/

photo credit: T. Tseng

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Vegan Orange Ginger Sesame Salad Dressing!

Vegan Orange Ginger Sesame Salad Dressing!

 Salivating like crazy! this salad dressing is ever so delicious and healthy + it’s raw.
Ginger is well know to be anti-inflammatory and oranges is said to lower your cholesterol, you can read more about health benefits of oranges at http://www.care2.com/greenliving/

Vegan Orange Ginger Sesame Salad Dressing!
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  • 3-4 cups / 7.5 dl. - 1 litre freshly squeezed orange juice
  • Quarter cup / 50 g of raw, un-hulled sesame seeds
  • Optional: quarter cup/ 50g of raw pistacchios
  • Quarter cup / 50g of chopped green onions or chives
  • One small thumb of ginger
  • Juice of 1 squeezed lime
  • Optional: another herb like cilantro, rosemary, or basil


  1. Blend all ingredients in a high speed blender, pour, and enjoy!
Cuisine: Vegan | Recipe Type: Dressing

You may want to follow FullyRawKristina on YouTube https://www.youtube.com/ as she posts healthy and raw recipes.

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Vegan Nacho Cheese – Non-Nutty Version

Vegan Nacho Cheese – Non-Nutty Version

vegan nacho cheeseIf 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.


Yields 6

Nacho cheese - the Vegan way

Vegan Cheese made from potatoes and carrots.
1 cup = 2.3 dl but I use 2.5 dl.

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  • 2 cups 5 dl. peeled, boiled, and mashed potatoes (requires about 2 - 2 1/2 medium potatoes)
  • 3/4 cups / 2 dl. peeled, chopped, and boiled carrots (I used 2 large peeled carrots cut in 1-inch pieces)
  • 1/2 cup / 1.25 dl. nutritional yeast flakes
  • 1/3 cup / 0.8 dl. extra virgin olive oil
  • 1/3 / 0.8 dl cup water
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoon salt


  1. Boil your potatoes and carrots until they are fork tender, then measure them into your blender. Make sure your potatoes are mashed/packed into your measuring cups. The carrots can be loosely measured.
  2. Place all ingredients in a high-speed blender. (if you blender is "normal", just blend for a longer time)
  3. Blend on high for about 30 seconds, or until mixture is completely smooth.
  4. Serve immediately with chips or crackers or toast.
  5. Refrigerate leftovers in an airtight container for up to 1 week.
  6. Reheat leftovers on low on the stove (stirring constantly).
Cuisine: Vegan | Recipe Type: Snack


Please let me know what you think of this recipe, in the comments below 🙂

Read more at http://veganyumminess.com/vegan-nacho-cheese/

Photo Credit: Abbamouse under CC  and you may use the edited photo under the same license.

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Vegan Salad – Summer Delight Packed with Protein

Vegan Salad – Summer Delight Packed with Protein

Vegan salad for the summerThe 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

Yields 4-6

Vegan Salad- Summer Delight Packed with Protein
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  • 3 cups of cooked beans (or 2 cans) (I used black eyed beans, but any beans would do)
  • 1 cup cooked quinoa
  • 1 big bunch of parsley
  • 1 deseeded red, sweet pepper
  • 1 leek (white parts only)
  • 2 small carrots
  • Ingredients for the dressing
  • 2 Tbsp. of olive oil
  • 1 tsp. of chili oil (or more if you can take more heat)
  • 2 Tbsp. of cider vinegar
  • 1 clove of garlic (crushed)
  • Splash of balsamic vinegar
  • Salt and pepper


  1. Chop parsley, pepper, leek and carrots
  2. In a bowl combine beans, quinoa, chopped vegetables, and parsley
  3. Combine dressing ingredients and add to the salad
  4. Mix everything, adjust seasoning if needed and serve.
Recipe Type: Vegan Salad

Read more at: http://www.mindbodygreen.com/0-14421/protein-packed-summer-salad-bowl-its-vegan.html

Photo Credit : Tomatoes & Friends

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3 Easy and Healthy Vegan BBQ Bring-Alongs

3 Easy and Healthy Vegan BBQ Bring-Alongs

vegan salads in a mason jarIn 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!!!

Dressing my suggestions creamy hemp dressing and anti-inflammatory dressing

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!

Yields 4

Wild Rice Salad

45 minCook Time

45 minTotal Time

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  • For the salad:
  • 1 cup / 2.3 dl. wild rice
  • 1/2 cup / 1 dl. dried cranberries
  • 1/3 cup / 35 g chopped toasted pecans
  • 1/3 cup / 35 g chopped toasted unsalted cashews
  • 1/4 cup / 40 g finely chopped green onions
  • 2 tbsp. finely chopped celery
  • 2 tbsp. finely chopped red onion
  • For dressing:
  • 2 tbsp. raspberry vinegar or red wine vinegar
  • 1 tbsp. lemon juice
  • 1 clove garlic, minced
  • 1 tsp. Dijon mustard
  • 1 tsp. sugar
  • 1/3 c. olive oil
  • 1/2 tsp. ground pepper


  1. Mix 4 cup water and 1 tsp. salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about 45 minutes.
  2. Drain and cool.
  3. Transfer the rice to a large bowl (check for any water, you may have to drain again). While the rice is cooling, mix in the dried cranberries, pecans, cashews, green onion, celery, and red onion.
  4. Mix the vinegar, lemon juice, garlic, mustard, and sugar in a blender. While the blender is running, gradually pour in the olive oil.
  5. Pour the dressing over the rice mixture and toss.
  6. The salad can be made up to 3 days ahead of time and provided stored in the fridge.
Cuisine: Vegan | Recipe Type: Salad


Calories: 359 kcal cal
Fat: 24.2g g
Fiber: 7.1g g

3. Salad with Smoked salad dressing

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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