It is, of course, a total myth that vegans live mainly on salads. That said, with the right dressing and ingredients, a salad can be a delicious, easy meal! Here are a couple of quickie salad dressings:
Almond Ginger Dressing
2T hot water
1T almond butter
1t agave nectar
1/2 t ground ginger
1t soy sauce
1/2t chili-garlic sauce.
Whisk the nut butter, agave, and water until it’s all dissolved, then mix all of the other ingredients well. I’d stick the dressing in the freezer for a minute to cool it off unless you like a warm salad.
Quickie Tahini Dressing
Tahini dissolves more easily than nut butters do, so you don’t have to heat up the water for this one.
1/2t chili-garlic sauce
2t ricewine vinegar.
Whisk together the tahini and water until everything is smooth, then add the remaining ingredients!
This is one of my favorite dinner salads. This sucker is filling, so it’s great for Fall!
Rainy Day Salad No. 12 & 35
1 package whole grain tempeh
sea salt and white pepper, to taste
6c romaine lettuce, chopped
1 Haas avocado, diced
1/2c button mushrooms, sliced
In a small pan, simmer the tempeh in enough water to cover for about 15 minutes.
Meanwhile! This is a good time to get everything else chopped and portioned into bowls.
While the tempeh simmers, whip up a batch of dressing of your choice! Any of the ones above would be great on this salad.
Once the tempeh is done, slice it into bite-sized pieces and toss with a little salt and pepper. Sautee in a little olive oil until it’s nice and browned. Toss the tempeh and the dressing with the other ingredients, and you’re ready to go!
So spill it, fellow mofo-ers! What’s your favorite Fall salad??