Foodbuzz

Posts Tagged ‘salad’

Delicious combo vegetable salad

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Dilled Veggie Salad

delicious satisfying combo raw/cooked salad goes well with a …

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I found this recipe in an Aussie food rag. If you don’t like grams, try about 12 cherry tomatoes and a regular family sized mess of green beans. I haven’t figured out how Aussies decide whether to use metric or English. Seems metric for weight and English for volume? Anyway this salad was a pleaser. I’d say if you spiked it up with tempeh it would be a meal on its own.

Greek Quinoa Salad

Quinoa Greek Salad

Quinoa is the ‘it’ grain and certainly has been the …

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In case you’ve been living in Pleasantville, Quinoa (pronounced Keen-Wa) is a high protein grain from South America. I predict more and more of it in North American cuisine as people gradually begin to catch on to its tremendous nutrition potential.

This is my first go at poaching someone else’s recipe from keyingredient.com. The problem with KI is that you cannot specify when searching that you only want to see recipes with pictures. For blogging purposes, I am only interested in recipes with visuals. Too many of KI’s recipes do not have pictures for me to spend much there time searching, but here is one I stumbled on with an awesome picture, and it’s an awesome vegetarian (not vegan) recipe as well. I’ve requested that KI make a filter that will only pass recipes with pictures, and I hope they will implement it soon. Recipes exist to be spread. If this contributor didn’t want it spread she wouldn’t have made it public! Spread mine all you want! Embed them in your own blog. Needless to say I friended the author of this one!

Celeraic Salad

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Celeraic Salad

An excellent, easy way to enjoy the delicate flavor of …

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This is an easy-to-put-together salad/side dish. I made it out of stuff that was lying around.

Ten Rivers Food Web Local Cookoff

My mystery raw foods friend X and I (see Raw Foods Extravaganza) entered the Ten Rivers Food Web Local Cookoff on 5 October, 2008. We used a slightly modified version of the previously published fennel beet carrot slaw recipe.

  • The carrots and beets came from my back yard.
  • The fennel came from the Spring Hill farms booth at the Oct 4 Corvallis Farmer’s Market.
  • The honey (substituted for the agave) was also local.
  • We used lime instead of lemon, and that was probably not so good in this case.
  • Ginger: Well, if you place a ginger root in a pot of sand and keep it watered it will grow new shoots. Is that local?
  • We used shoyu for the soy sauce, which probably didn’t make any difference.
  • We used combo sunflower oil.

Post mortem:  We made this salad right before the event so the produce would be at its freshest, and also we wanted it freshly made so the carrots and fennel wouldn’t be stained totally red.  However, this salad really tastes better if you let the veggies marinate a bit.  Sooooo….. the next time, we will keep the fennel, carrots and beets separate, but marinate them each for an hour, THEN mix them all together at the end.  This will be the best of both worlds.
Here is the slideshow of the event:

And just for fun, here is the slide.com version of this event.

Free Red Amaranth Salad Seeds for you

Mature Red Amaranth Last spring I posted about delicious and nutritious salad built from young red amaranth leaves. Well now I have tons of showy red fully mature plants loaded with tiny shiny black seeds. And I will give seeds to anyone free for the asking. If you want some, post a comment here asking for some. That will expose your email to me and I will email you where to send your Stamped Self Addressed Envelope.

The amaranth plants aren’t quite dry enough to harvest yet, but they should be in another two weeks or so. By the way, they also look terrific as the center of a fall flower arrangement. Just in case I didn’t make myself clear in the other post, these things grow beautifully in many soils and conditions. They like full sun and they need a bit of water, just a bit. They are easy to get rid of if you find them coming up where you don’t want them. Hard times are coming; this is a starter kit for a lifetime supply of free salad that’s very very healthy!

I do not wish to publish my physical address in a public blog, even a business address — I’m sure you understand. One of my blogging buddies was recently tracked down and stalked by some crazy who drove 300 miles to meet her and potentially kill her because of something she posted on a forum. Creepy, huh! Luckily she alerted the police and he was arrested immediately and she is OK.

Beet, Carrot, and Fennel Slaw

Beet Carrot Fennel Slaw
Yields: 8 servings

  • 3 large beets (about 1 pound), peeled and coarsely shredded
    3 large carrots (about 3/4 pound), coarsely shredded
    1 fennel bulb, coarsely shredded
    1 tablespoon agave nectar
    3 teaspoons toasted sesame seeds, divided
    3 tablespoons peanut or canola oil
    3 tablespoons fresh lemon juice (about 1 lemon)
    2 tablespoons seasoned rice vinegar
    1 tablespoon soy sauce
    2 teaspoons sesame oil
    1 teaspoon minced fresh ginger
    Salt, to taste
    Freshly ground pepper, to taste
  • Toast the sesame seeds in a hot cast iron skillet or comal until they crackle and become fragrant.

    Toss carrots, beets and fennel in a large bowl. Whisk together agave nectar, 2 teaspoons sesame seeds, and next 6 ingredients in a small bowl until well blended. Add salt and pepper. Pour dressing over vegetables, and toss until well coated. Sprinkle with remaining teaspoon of sesame seeds.

    This gorgeous raw salad popped up in my feed reader today. Having just inherited a fridge full of beets, and having just purchased fennel at the farmers’ market, I viewed it as a message from above that I had to make it. I hated to cut the lacey greenery off the fennel bulbs, but you can be sure that it will appear liberally in green salads this week. Because it was so pretty before I slawified it, I took a picture of the ingredients. The finished product (predictably) is pretty red. It is raw except I used regular tamari soy sauce and the toasted sesame seeds, are, of course, toasted. I substituted raw agave nectar for sugar in the source recipe, because I just do that whenever possible. The salad has a delightfully crunchy texture, the fennel is not at all overpowering, and the dressing must be experienced.

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