Salad Day

I had the Taco Salad at Las Margaritas in Vancouver. It had  lettuce, tomatoes, cucumber, pineapple,

onions, pinto beans, crushed tortilla chips and an avocado vinaigrette dressing...Served in a tortilla shell. Mmmmm

CUCUMBER-SESAME SALAD
1/4 cup toasted sesame seeds
4 cups sliced cucumber, cut into 1/8 inch slices
2 tbsp thinly sliced green onion
1 tbsp minced red onion
1 sheet nori, zested
1/2 tsp sea salt
2 tbsp rice vinegar
Combine all the ingredients in a large bowl, mix well, and serve.

This tastes so good. I love toasted sesame seeds. Try in with pita bread, on top of a green salad or just as is.

GREEN SALAD WITH VEGAN RANCH DRESSING
Kale, chopped
Romaine lettuce, chopped
Cherry tomato, sliced in half
Carrot, grated
Cucumber-Sesame salad

VEGAN RANCH DRESSING
3/4 cup Vegenaise
6 tbsp almond milk
2 tsp freshly squeezed lemon juice
2 tsp apple cider vinegar
1 garlic clove
2 tbsp minced green onions  (white part only)
1/4 tsp paprika
1/4 tsp salt
1/4 pepper
Pinch of cayene
1 tbsp minced fresh Italian parsley
Blend all the ingredients except the parsley, until creamy. Pour into a small bowl. Add the parsley, stir well, and enjoy.

Variations:
add fresh dill instead of parsley
add 2 tsp nutritional yeast for a cheeselike flavour

Potato and Artichoke Salad

This is VERY good. Another great recipe. I love being able to use my green onions and parsley from the garden.

1.5 lbs new potatoes or little red potatoes

1 15oz can of artichokes (not marinated)

2 cups halved ripe grape tomatoes

1/2 frozen baby peas, thawed

3 green onions, minced

1 tbsp minced fresh parsley

1/2 cup olive oil

2 tbsp fresh lemon juice

1 garlic clove, minced

1 tsp agave syrup

salt and pepper to taste

In a large pot of boiling salted water, cook the potatoes until just tender but still firm about 15 minutes. Drain well and transfer to a large bowl.

Quarter the artichokes and add them to the potatoes. Add the tomatoes, peas, green onions, and parsley and set aside.

In a small bowl, combine the oil, lemon juice, garlic, syrup, salt and pepper. Mix well, pour the dressing over potato salad, and toss gently to combine. Set aside at room temperature to allow flavors to blend about 20 minutes. Taste, adjusting seasonings if necessary and serve.

Zucchini Corn Cakes

These look WAY WAY WAY better in real life and with the 'sour cream' they are very very very good. About 100 calories with 'sour cream' 50 calories with out.

1/2 cup cornmeal

1/4 cup spelt flour (I used oat flour)

1/2 tsp baking powder

2 tbsp ground flaxseed (I forgot to grind)

1/4 - 1/2 almond milk

3 cups grated zucchini

1 cup diced onion

1/2 cup green onion

1 tbsp minced fresh Italian parsley

In a bowl, whisk the cornmeal, flour, baking powder, salt and flaxseeds, and 1/4 cup of the milk. Preheat skillet.

Add zucchini, onion, green onion, and parsley to the cornmeal mixture and stir well to make a chunky, hearty mixture. Add some or all of the remaining milk if necessary.

Using a 1/3 cup measure cup, scoop the mixture onto the hot skillet over low heat and use the bottom of the measure cup to flatten. Flip when bottom is browned.  Serve with Vegan Sour Cream.

Vegan Sour Cream

1 cup vegenaise

2 tbsp freshly squeezed lemon juice

pinch of dill

Parsley, Sage, Rosemary and Thyme Biscuits

1 3/4 cups spelt flour

1 tbsp baking powder

1/2 tsp salt

1 tsp dried parsley

1 tsp rubbed sage

1 tsp dried thyme

1 tsp dried rosemary

1/2 cup soy yogurt

1/2 cup vegan margarine at room temperature

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a bowl, whisk together the flour, baking powder, salt, parsley, sage, rosemary, and thyme until evenly combined.

In an another bowl, whisk the yogurt and butter together as much as possible. Add to the dry ingredients and stir. Do not over mix. Dough should be sticky and lumpy.

Use a spoon to scoop out ten equal size biscuits onto the prepared baking tray. Bake for 20 minutes.