stairway to vegan

Sharing a journey into the world of fabulous vegan food.


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Bridget Jones Blue Leek and Potato Soup #veganmofo #vgnmf15

Make and/or eat some thing inspired by a book or film.

Day seven of Vegan MoFo and it is the delightful Bridget Jones Diary inspired, Blue Leek and Potato Soup.

The Diary of Bridget Jones is one of my favourite books and movies. I love how imperfect she is. If you want a good laugh, then this is the movie for you.

Bridget Jone Blue Leek and Potato Soup

Bridget Jones Blue Leek and Potato Soup

Now, of course you do not have to turn the soup blue……I did , just for fun with a couple of drops of blue food colouring. Poor Bridget had the misfortune of using blue string to tie up the leek in her soup which gave her the blue version.

blue-soup

blue-soup

This soup is delicious in either colour.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

(Blue) Leek and Potato Soup

Serves 4 – 6

  • 2 Tblspns olive oil
  • 5 medium potato’s peeled and roughly chopped
  • 3 leeks, trimmed, thoroughly washed and sliced
  • 4 cloves garlic chopped
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 Tblspn lemon juice
  • salt to taste
  • finely chopped green onions for garnish if wanted.

Sauté the potato’s, leeks and garlic in the olive oil until vegetables start to soften a little and brown. Add the vegetable stock and simmer covered for 30 mins until the vegetables are soft.

Blend with an immersion blender until smooth. (or you can wait until the soup cools a little then place in small batches in a blender and process. Be Very Careful that the soup is not too hot or it could explode out of the top of the blender and cause serious burns).

Add coconut milk, lemon juice and stir to combine.,

Add salt to taste.

Sprinkle each bowl with green onions if desired.

Bridget Jones Blue Leek and Potato Soup

Bridget Jones Blue Leek and Potato Soup

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Quick, easy and delicious, Zucchetti with Sundried Tomato Marinara Sauce #veganmofo #vgnmf15

Day three of MoFo and all is well……. Well, sort of.

Zucchetti with Sun Dried Tomato Marinara Sauce

Zucchetti with Sun Dried Tomato Marinara Sauce

I was browsing around the internet, soaking in all the wonderful vegan posts, and wham, go attacked by a computer virus. Basically the virus attached a secret encryption to all my files and the only way to get my files back was to go to a website and pay to get the secret code…………..I think not……. fortunately I do regular back ups, so a quick loading of the original dvd’s that came with the computer, everything is wiped off and reloaded. Thank goodness for external hard drives and backups. A little inconvenient but nothing too serious.

Zucchetti with Sun Dried Tomato Marinara Sauce

Zucchetti with Sun Dried Tomato Marinara Sauce

Continuing on with the theme of quick and easy (didn’t take too much time or effort to restore my computer) and delicious, todays recipe is for Zucchetti with Sundried Tomato Marinara Sauce. You could sub out they zucchetti (spiralized zucchini) with a pasta of your choice if you prefer.

This meal can be totally raw or if you like (as I did) you can add in fried mushrooms.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

 

 

Zucchetti with Sun Dried Tomato Marinara Sauce

Serves 2

  • 2 or 3 zucchini spiralized (or 2 cups of cooked pasta of choice)
  • 1 Cup sun dried tomato’s soaked in 1/2 cups hot water for 10 mins (reserve water)
  • 1 Tblspn olive oil
  • 2 plum tomato’s
  • 1 handful fresh basil
  • 1 garlic clove
  • Sauteed mushrooms and nutritional yeast if desired to garnish

Place spiralized zucchini on paper towels to absorb excess moisture.

Combine drained sun dried tomato’s, olive oil, plum tomato’s, basil and garlic in a blender or food processor. Process until fairly smooth. Add reserved tomato soaking water a tablespoon at a time until you reach the desired consistency.

Place zucchini on two plates. Spoon marinara sauce over top and sprinkle with sautéed mushrooms and nutritional yeast if using.

You may also gently heat the marinara sauce in a small pot before serving if you prefer a cooked sauce.

I like the sauce “raw” and it avoids one more pot to clean, adding to the “quick and easy” part of the recipe…….and it truly is delicious.

Zucchetti with Sun Dried Tomato Marinara Sauce

Zucchetti with Sun Dried Tomato Marinara Sauce


2 Comments

Classic Tomato Soup with Gluten Free Chedah Stuffed Bread Stix

Creme of Tomato Soup with Chedah Stuffed Bread Stixs

Creme of Tomato Soup with Chedah Stuffed Bread Stixs

MoFo recipe #4 a classic soup that brings back childhood memories of cool weather. Tomato soup is deceptively simple with clean fresh ingredients simmered together into a rich tapestry of taste. I remember dipping toast “fingers” into mine as a child. With the abundant supply of tomato’s  at the moment in Canada, it is perfect timing.

The oven roasting of the tomato’s first, developes the richness of taste which, when paired with the  fresh herbs creates this wonderful comfort soup.

The gluten-free breadstix uses the All Purpose Gluten Free Flour Mix. This flour mix can be used in any recipe in place of regular flour, the trick is to use this flour by weight. So, for any recipe substitute 5 oz of the GF flour mix for each 1 cup of regular flour. When making a dough, bread or pizza etc, you need to add in a binding agent to get the right texture. For the binder mix together equal parts of psyllium husk, chia and ground flax. For every 5 oz of GF flour mix add in a pinch of the binder (or for 15 oz flour mix add in 1/3 oz)

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Creme of Tomato Soup with Chedah Stuffed Bread Stix

Creme of Tomato Soup with Chedah Stuffed Bread Stix

Creme of Tomato Soup

Serves 8

  • 12 vine tomatoes
  •  7 oz (20g)  fresh thyme, chopped
  • 7 oz ( 20g) fresh rosemary, chopped
  • 8 Tblspns of tomato paste
  • 2 onions, diced
  • 1 cup  water
  •  2 cups vegan cream (cashew creme)
  • 1 oz (30g)  sugar
  •  pinch salt
  •  1/3 cup sunflower oil

Preheat oven to 350

Place the whole tomatoes (with stalks attached) onto a baking tray and drizzle with 3/4 of the oil and cook in oven for an hour.

Heat the remaining oil in large pot and gently fry the diced onions  for 10 minutes.

Add the chopped herbs and tomato purée and cook for a further 5 minutes, stirring occasionally.

Remove tomatoes from oven and when cool enough to handle, remove the stalks. Chop roughly and add to the pot along with the water. Simmer for 1 hour.

After an hour, transfer the contents of the pot into a blender and blend until smooth.  Return the blended tomato mixture to the pot and bring to a boil, then add all but a couple of tablespoons of the cream and  sugar and salt.

Allow to warm through then divide into 4 bowls. drizzle 1/2 tablespoon cream in centre and garnish with extra fresh herbs (parsley, rosemary, basil etc) if desired.

Creme of Tomato Soup with Chedah Stuffed Bread Stix

Creme of Tomato Soup with Chedah Stuffed Bread Stix

Chedah Stuffed Bread Stix

Makes 8

Ingredients
For the dough:
2 tspns sugar
1  1/4 -ounce packet active dry yeast (2 1/4 teaspoons)
2 Tblspns vegetable oil, plus more for brushing
2 cups all-purpose flour, plus more for dusting (for gluten-free use Gluten Free Flour Mix)
3/4 tspn salt
For the filling and topping

  • 1 cup chedah cheez
  • exta vegetable oil for brushing tops
    1 tspn garlic salt
    1 tspn granulated garlic
    1/2 tspn dried parsley

Make the dough: Whisk the sugar and 3/4 cup warm water (about 105 degrees F) in a bowl. Sprinkle the yeast on top and set aside until foamy, about 10 minutes. Stir in the vegetable oil.

Whisk the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and stir with a wooden spoon to make  dough. Turn out onto a generously floured surface and knead until smooth and elastic, about 5 minutes, dusting with more flour as needed (if using gluten-free flour mix, kneading is not required, just mix thoroughly). Form into a ball. Brush a large bowl with vegetable oil and add the dough, turning to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, 1 – hours.

Cut the dough in half; transfer 1 piece to the parchment-lined baking sheet and stretch into an 8-inch square (keep the other piece of dough covered). Place half the chedah cheez on one side of the dough, then fold the dough in half to enclose the cheese, pressing to seal. Slice the dough crosswise into four sections, stopping just before the folded edge. Repeat with other piece of dough.

Brush with extra oil and sprinkle with salt and herbs.

Slide the bread on the parchment ontoa baking sheet. Bake until the dough is cooked through  12 to 14 minutes. Let cool slightly, then pull apart into breadstix.

Creme of Tomato Soup with Chedah Stuffed Bread Stix

Creme of Tomato Soup with Chedah Stuffed Bread Stix

Nutrition Facts
Serving Size 330 g incl 2 bread stix
Amount Per Serving
Calories 415 Calories from Fat 189
% Daily Value*
Total Fat 21.0g 32%
Saturated Fat 3.2g 16%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 438mg 18%
Potassium 822mg 23%
Total Carbohydrates 50.4g 17%
Dietary Fiber 5.9g 24%
Sugars 14.0g
Protein 9.0g
Vitamin A 36% Vitamin C 56%
Calcium 3% Iron 34%
Nutrition Grade A-
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Creme of Tomato Soup with Chedah Stuffed Bread Stix

Creme of Tomato Soup with Chedah Stuffed Bread Stix


8 Comments

Broccoli Chedah Soup in Gluten Free Bread Bowls

Broccoli Chedah Soup with Gluten Free Bread Bowls

Broccoli Chedah Soup with Gluten Free Bread Bowls

I love MoFo, such an energizing and inspiring experience. I love browsing through all the other posts to see who is doing what. I look forward to starting my day, sipping my cup of coffee, sitting outside on my back deck, hitting “next” on RandoMoFo.com and being delivered a random blog to enjoy. Life is very, very good. So many great blogs, so little time…….what a great dilemma to have.

For MoFo recipe #3 I have a filling, chunky Broccoli Chedah Soup served in a Gluten Free Bread Bowl. What could be better than sitting down to this hearty soup, complete with its own bowl, and best of all, no dishes to wash 🙂

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Broccoli Chedah Soup with Gluten Free Bread Bowls

Broccoli Chedah Soup with Gluten Free Bread Bowls

Broccoli Chedah Soup

Serves 6

  • Ingredients
    6 Tbspns vegan butter
    1  onion, chopped
    1/4 cup gluten free all-purpose flour (GF AP Four Mix)
    2 cups vegan cream (cashew cream)
    3 cups vegan chicken or vegetable broth
    2 bay leaves
    1/4 tspn nutmeg
    salt and freshly ground pepper
    6  bread bowls – recipe below
    4 cups broccoli florets
    1 large carrot, diced
    1 cup chedah cheez

Melt the butter in a large  pot over medium heat. Add  onion and cook until tender, about 5 minutes. Add flour and cook 3 to 4 minutes, then gradually whisk in cream till smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to low and cook, uncovered, until thickened, about 20 minutes.

Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.

Add the broccoli and carrot to the pot and simmer until tender, about 15 mins. Remove bay leaves. Puree the soup in batches in a blender until slightly smooth, still leaving flecks of carrot and broccoli. Return to the pot.

Add the cheez to the soup and stir over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Serve in bread bowls.

Broccoli Chedah Soup with Gluten Free Bread Bowls

Broccoli Chedah Soup with Gluten Free Bread Bowls

Gluten Free  Bread Bowls

  • Makes 6 bowls
    Ingredients
    2 Tbspns sugar
    1 package dry yeast (about 2 1/4 teaspoons)
    1/2 cup warm (not hot) water
    1/2 cup non dairy milk
    1/4 cup vegetable oil
    3/4 teaspoon salt
    2 Tbspns ground flax mixed into 4Tbspns water
    20 oz ( 560g )  Gluten Free All Purpose Flour Mix divided
  • 1/2 oz (15) g psyllium/chia/flax mix (this mix is added to GF flour to make bread products. for the mix, combine equal parts psyllium husk, chia and ground flax.)
  •  2 tsp water

Instructions
Dissolve sugar and yeast in warm water in a large bowl,  let stand 10 mins until foamy.
Stir in milk, oil, 3/4 tspn salt, and ground flax/water mixture.

Mix GF flour mixture with psyllium /chia/flax mix to form GF bread flour mix.
Add 17 oz (490 g) GF bread flour to yeast mixture, and stir to form a soft dough.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (5 – 10 mins), add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place for 1 – 2 hours or until doubled in size.
Punch dough down.
Divide dough into 6 equal pieces.
Take each piece and form into round shape (like a small grapefruit). using palm of your hand, press down on the top  to slightly flatten.
Transfer the rolls to a parchment lined baking sheet and let rise for another 45 minutes, until doubled in size.
Preheat oven to 425ºF
Bake for 20-25 minutes until golden brown and cooked through.
Cool on a wire rack before cutting tops off.

Broccoli Chedah Soup with Gluten Free Bread Bowls

Broccoli Chedah Soup with Gluten Free Bread Bowls

Nutrition Facts
Serving Size 393 g incl one bread bowl
Amount Per Serving
Calories 787 Calories from Fat 301
% Daily Value*
Total Fat 33.5g 51%
Saturated Fat 6.9g 34%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium    29mg 43%
Potassium 702mg 20%
Total Carbohydrates 102.0g 34%
Dietary Fiber 8.5g 34%
Sugars 9.4g
Protein 20.5g
Vitamin A 45% Vitamin C 81%
Calcium 8% Iron 46%
Nutrition Grade B+
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Broccoli Chedah Soup with Gluten Free Bread Bowls

Broccoli Chedah Soup with Gluten Free Bread Bowls


10 Comments

Clamless Chowder with Warm Gluten Free Garlic Cheez Biscuits

Clamless Chowder with Warm Garlic Cheez Biscuits

Clamless Chowder with Warm Garlic Cheez Biscuits

Vegan MoFo Recipe #2

When I told my boyfriend I was  making “Clamless Chowder” he laughed so hard I though he was going to hurt himself. Apparently he thinks it is hugely funny to have Clam Chowder sans clams. Well the smile was literally wiped off his face when he tasted it. If I do say so myself, it tastes even better than the original.

Creamy and peppery with a hint of ocean taste from the Arame, perfectly paired with the Cheez Biscuites and nice cold glass of Chardonnay 🙂

Now this post is actually four recipes (does that mean I can take the next three days off?) but do not be intimidated, this is definately worth the extra effort. You can also make extra Cashew Cream and  Chedah Cheez and keep them on hand for other recipes (yes they will be popping up in the next few days posts).

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Clamless Chowder with Warm Garlic Cheez Biscuits

Clamless Chowder with Warm Garlic Cheez Biscuits

Clamless Chowder

Makes 4 – 6 serves

  • Ingredients:
    3 Tblspn vegan butter or coconut oil
    1 large onion, diced
    2 large ribs celery, diced
    1 clove garlic, minced
    1 can mushroom pieces (or if you can find them, canned  oyster mushrooms, drained and diced)
    ¼ cup all-purpose flour
    4 cups vegan chicken or vegetable broth
    2  potatoes, peeled and cut into ½-inch cubes
    2 bay leaves
    ½ tsp ground black pepper
  • 1 Tbspn Arame flakes (dried seaweed)
  • sea salt to taste
  • 1 cup vegan cream, recipe below (you can also use full fat coconut milk)

In a large soup pot, melt the butter over med heat. Add the onions and celery and cook until soft. Add the mushrooms and garlic and cook an additional min.

Add in the flour and stir to combine completely then allow to cook for 1 min.

Slowly add the broth, stirring to mix. Add the potatoes, bay leaves, black pepper and arame flakes. Bring to a simmer then reduce the heat and allow to barely simmer for 20 mins stirring occuassionally. Season with salt.

Stir in the cream and let heat through for one min before serving.

Clamless Chowder with Warm Garlic Cheez Biscuits

Clamless Chowder with Warm Garlic Cheez Biscuits

Vegan Cream

Makes one cup cream.

  • 1/2 cup raw cashews soaked in water overnight
  • 1/2 cup cold water

Drain the cashews. Add cashews and water to blender. Blend on high for 3 or 4 mins until smooth and creamy scrapping down the sides as necessary.  

Clamless Chowder with Warm Garlic Cheez Biscuits

Clamless Chowder with Warm Garlic Cheez Biscuits

Gluten Free Garlic Cheez Biscuits
Makes 6
  • Ingredients
    Cooking spray
    1 3/4 cups all-purpose Gluten Free Flour Mix (see below for recipe)
    1 tablespoon plus 2 teaspoons baking powder
    2 1/2 tspn sugar
    1/4 tspn salt
    3 Tblspn vegetable shortening, at room temperature
    4 Tblspn cold vegan unsalted butter
    1/2 Cup  chedah cheez  (recipe below)
    3/4 cup non dairy milk
  • For the garlic butter:
    3 Tblspn vegan butter
    1 clove garlic, smashed
    1 tspn chopped fresh parsley

Directions
Preheat oven to 425
Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter, pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a soft dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.

Drop the dough onto the baking sheet in  1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.

Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.

 

Clamless Chowder with Warm Garlic Cheez Biscuits

Clamless Chowder with Warm Garlic Cheez Biscuits

 

 

All Purpose Gluten Free Flour Mixture
Makes 1 kg flour

Thouroghly mix together the following flours.

  • 100g brown rice flour
  • 100g buckwheat flour
  • 100g millet flour
  • 100g quinoa flour
  • 100g sorghum flour
  • 100g oat flour
  • 100g teff flour
  • 150g potato starch
  • 150g cornstarch
Clamless Chowder with Warm Garlic Cheez Biscuits

Clamless Chowder with Warm Garlic Cheez Biscuits

Chedah Cheez

Makes one cup

  • 3/4 cup plain unsweetened soy milk
  • 1/4 cup vegetable oul
  • 3 Tblspn cornstarch
  • 3 Tbspn nutritional yeast
  • 2 Tblspn white miso
  • 2 tspn lemon juice
  • 1 tspn apple cider vinegar
  • 1 tspn tomato paste
  • 3.4 tspn onion powder
  • 1.4 tspn dry mustard powder
  • 1/4 tspn guar gum

Add all ingredients to a blender and blend on high speed until smooth and creamy.

Transfer mixture to a pot and heat over moderate heat stirring constantly. As the mixture heats up it will begin to thicken and appear lumpy. Stir vigerously while continuing to cook for another 2 – 4 mins until the mixture is smooth and glossy. Remove from heat and allow to cool.

 

Clamless Chowder with Warm Garlic Cheez Biscuits

Clamless Chowder with Warm Garlic Cheez Biscuits

Nutrition Facts
Serving Size 424 g including one biscuit
Amount Per Serving
Calories 463 Calories from Fat 168
% Daily Value*
Total Fat 18.6g 29%
Saturated Fat 4.3g 22%
Trans Fat 0.0g
Cholesterol 0mg  0%
Sodium 863mg 36%
Potassium 1007mg
29%
Total Carbohydrates 60.5g 20%
Dietary Fiber 5.5g 22%
Sugars 7.0g
Protein 14.3g
Vitamin A 1% Vitamin C 30%
Calcium 15% Iron 27%
Nutrition Grade A-
* Based on a 2000 calorie diet

Nutritional Analysis

Good points

 

 


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Vegan Chocolate Truffles #veganchocolatetruffles

Vegan Chocolate Caramel Truffles

Vegan Chocolate Caramel Truffles

 

There are a few basic life essentials that no woman, (actually these are all my essentials) should be without.  A black lace bra that fits perfectly, a killer pair of stiletto’s and a delicious, quick and incredibly simple decadent Vegan Chocolate Truffle recipe.

These truffles literally melt in your mouth. They taste incredibly rich and the best part is, they are actually good for you. No dairy, no added sugar and a nice serving of protein.

As I mentioned, this is a very simple recipe, quick and easy for me to make and post here for you.  I have been using my time lately getting ready for Vegan Mofo…. the wonderful Vegan Month of Food.

Starting tomorrow, and continuing for the entire month of September,  vegan bloggers from around the world will be cooking, typing, taking photo’s and sharing all their wonderful talents. We are committing to post 20 or more times during the month, so it is going to be a busy time for us all. Not only creating and posting content, but being able to browse all the other blogs and savoir their amazing information.

This year, I will be following a theme. Soup and Bread  pairings. So, really, I will be posting north of 40 recipes during the month…..:)

Meanwhile, back at today’s recipe,

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Vegan Chocolate Caramel Truffles

Vegan Chocolate Caramel Truffles

Vegan Chocolate Truffles

Makes approx 45 truffles

  • 3/4 cup raw cashews
  • 3/4 cup cold water
  • 500 g vegan dark chocolate (a lot of regular  dark bittersweet chocolate is vegan, check the ingredients)
  • cocoa powder for dusting

Nutty Caramel

  • 10 soft large dates (soak in hot water for 20 mins if necessary)
  • 1/2 tspn vanilla
  • 1.2 tspn fine sea salt
  • 1 Tblspn coconut oil
  • 2 Tbspn Almond or other nut butter

Place cashews in a bowl and cover with water to soak overnight.

Drain cashews and add to a blender with 3/4 cup of cold water. Blend on high speed for  at least 3 mins stopping every now and then to scrape down the sides. The cashews will turn into a smooth thick almost white cream when ready. Set aside.

Place chocolate in a double boiler (or you can use one small and one medium pot) and gently melt. Note: melting chocolate is not as easy as you would think. If done too quickly or if moisture gets into the chocolate, it can seize….get hard and chalky. Using a double boiler helps prevent this. If you don’t have a double boiler, take a medium pot and place about an inch of water in the bottom. Take a small pot and sit it inside the medium one. Place the chocolate in the top, small pot. Place the two pots (one on top of the other) on the stove over moderate heat. Stir the chocolate constantly until it has melted and is smooth and runny. Remove the top pot from the stove. Gently stir the hot melted chocolate into the cashew cream. Mix to completely combine. Place in the fridge to cool and set, approx 2 hours.

Once set, take small spoonful’s and roll into balls and place on a plate. If you want, you can dust the balls in cocoa.

You can also make these Caramel Truffles by placing a dollop of Nutty Caramel on the top of the truffles, or you can roll the caramel into a ball and then wrap in the chocolate truffle mixture.

To make the Nutty Caramel, place all ingredients into a blender and blend until smooth, stopping periodically to scrape down the sides. Set aside to chill in the fridge.

 

Vegan Chocolate Caramel Truffles

Vegan Chocolate Caramel Truffles

Nutrition Facts
Serving Size 15 g one truffle
Amount Per Serving
Calories 80 Calories from Fat 43
% Daily Value*
Total Fat 4.8g 7%
Saturated Fat 2.7g 13%
Cholesterol 2mg 1%
Sodium 55mg 2%
Potassium 67mg 2%
Total Carbohydrates 8.3g 3%
Dietary Fiber 0.6g 2%
Sugars 6.6g
Protein 1.3g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 2%
Nutrition Grade D
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points

 


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Salad Jars #vegan #saladinajar

Salad Jar's

Salad Jar’s

I love salad in the summertime. I take one to work with me every day for lunch. Sometimes I make it in the morning and other times I just take all the ingredients with me to work and construct the salad in the kitchen there.

Recently I was at a Chapters bookstore and I saw the front cover of a book dedicated to making all kinds of different salad’s in large mason jars. What a great idea.

Here I put my dressing in the bottom and then added chickpeas, and then layered the other salad ingredients until finally I added the lettuce, spinach, arugula mix at the very top. This way the lettuce does not get the dressing on it until you are ready to eat and does not get all soft and wilted.

I also cheated, slightly, by using whole cherry tomato’s. Not only do they look incredibly pretty in the jar, but because they are whole and not cut, the tomato’s also dont get soft.

You can use your imagination for the ingredients, I am thinking of adding mushrooms, snow peas, corn, dried fruits, nuts…….there really is no limit to what you could add (other than avocado or perhaps banana or any other item that will brown upon cutting). Just keep in mind that the idea is to keep the dry ingredients at the top and the wet at the bottom.

Salad Jar's

Salad Jar’s

I made three jars to see how well they keep and am happy to advise that on day two, everything is just as fresh and delicious as day one. How nice to open my fridge in the morning and just grab a jar and head to work. And they look really pretty sitting on the shelf.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Salad Jar's

Salad Jar’s

Salad Jar’s with Dijon and Olive Oil Dressing

Makes 3 jars

Dressing

  • 2 Tblspn’s olive oil
  • 1 Tblspn balsamic vinegar
  • 1 Tblspn dijon mustard
  • 4 Tblspns water

Salad Ingredients

  • 1 can chickpeas rinsed
  • 1 1/2 red peppers diced
  • 1 English cucumber diced
  • 1/2 Head Fennel chopped finely
  • 1 pint cherry tomato’s
  • 6 cups salad greens
  • 3 large mason jars

 

To make dressing, combine all ingredients in a bowl and whisk until completely combined and emulsified.

Divide the dressing between the three large mason jars.

Divide the salad ingredients between the three jars layering:

chickpeas then red peppers, then cucumbers, then fennel, then cherry tomato’s then salad greens.

Store upright in fridge until ready for use.

When ready to serve, shake briefly then empty out onto plate. You may need to help the salad greens out.

Salad Jar's

Salad Jar’s

Nutrition Facts
Serving Size 579 g
Amount Per Serving
Calories 562
Calories from Fat

144
% Daily Value*
Total Fat 16.0g 25%
Saturated Fat 2.0g 10%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 190mg 8%
Potassium 1364mg 39%
Total Carbohydrates 85.0g 28%
Dietary Fiber 26.1g 104%
Sugars 14.7g
Protein 27.4g
Vitamin A 96% Vitamin C 103%
Calcium 23% Iron 51%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Salad Jar's

Salad Jar’s