Middle Eastern Wheat Berry Salad with Kale, Cucumbers and Tomatoes

If you love tabbouleh, you’ll love this hearty vegan wheat berry salad recipe! In some ways, it is very similar—tomatoes, cucumber, lemon juice, and olive oil are all involved. In other ways, it’s a departure—no parsley, loads of oregano, wheat berries, kale and capers. Add some additional spices, and we’re on our way to flavor heaven. This is heavily influenced by Middle Eastern flavors, and … Continue reading Middle Eastern Wheat Berry Salad with Kale, Cucumbers and Tomatoes

Hazelnut Kale Salad with Roasted Sweet Potato, Rutabaga and Green Apple

Man, this is a delicious, vegan lacinato kale salad recipe! Roasted sweet potatoes, rutabaga and red onion mingle with crisp green apples, crunchy hazelnuts and fresh lacinato kale. The hazelnut vinaigrette is a mix of lemon juice, hazelnut oil, agave and kosher salt. Seriously good stuff. Is adding hazelnut oil to your pantry worth it? The answer is yes. It is amazing for roasting root … Continue reading Hazelnut Kale Salad with Roasted Sweet Potato, Rutabaga and Green Apple

Herbed Black-Eyed Peas and Cannellini Bean Salad with Garlic Toast

There’s a few things I really love… fresh herbs, beans, peas and garlic toast!  This vegan bean salad recipe combines all of them for a seamlessly delicious meal.  I love the contrast between the warm, crisped garlic toast, and the cool, fresh bean salad.  The celery brings some crunch, and the sherry vinegar brings the acidity.  At once, this recipe is hearty, simple, and SO … Continue reading Herbed Black-Eyed Peas and Cannellini Bean Salad with Garlic Toast

Broccoli Pasta Salad with Fresh Italian Herb Dressing

When I was a kid, my mom would let me pick a pasta salad from the deli counter at our local grocer every week. I almost always picked the same broccoli pasta salad with sliced black olives and a tangy vinaigrette.  While I was putting together this recipe for broccoli chickpea pasta salad, I couldn’t help but think of “my salad”.   Fresh basil, oregano, … Continue reading Broccoli Pasta Salad with Fresh Italian Herb Dressing

Balsamic Potato Salad with Fresh Basil, Cherry Tomatoes and Wheat Berries

This balsamic potato salad recipe tastes like summer. It has fresh basil, ripe cherry tomatoes, and crisp arugula. The wheat berries add a hearty chewy quality to an otherwise pedestrian balsamic potato salad. All together, it is easy to make, and so delicious. It works well at a bbq, as a hearty whole grain vegan lunch, or a summer meal. A few notes… ・Allow the … Continue reading Balsamic Potato Salad with Fresh Basil, Cherry Tomatoes and Wheat Berries

Vegan Chickpea Salad with Pickle

Creamy Chickpea Salad

We love road trips! In some parts of the U.S. (like the desert), you’d be lucky to find a gas station; let alone, a vegan meal.  So, I always pack a cooler with everything we’ll need before we go.  It saves time on the road, and it ensures that all our nutritional needs are met. This chickpea salad is one on my all-time favorite go-to vegan … Continue reading Creamy Chickpea Salad

Asian Kale Slaw with Orange Sesame Dressing

This refreshing Asian kale slaw recipe works well as a side dish, lunch salad, or light dinner. It’s healthy, easy to make, and tastes great. A few notes…   ・To toast raw sliced almonds, add them to a dry skillet over medium heat.  Move them around with a spatula the entire time to keep them from burning.  You can smell them, they are done!  ・You … Continue reading Asian Kale Slaw with Orange Sesame Dressing

Vegan Kale Ranch Salad with Bacon Chickpeas

This healthy hearty vegan kale salad recipe works well for lunch or dinner. If you’re going to pack it for lunch, keep the dressing and the chickpeas separate from the rest of the salad. When you are ready to eat it, toss everything together. As a variation, change up the vegetables in the salad.  It’s a salad, so the line up for the vegetables does … Continue reading Vegan Kale Ranch Salad with Bacon Chickpeas

Cucumber Cantaloupe Salad

Light and refreshing, this is the perfect cucumber cantaloupe salad recipe for warm days.  Fresh cantaloupe, crisp cucumber, mint, lemon, and rich macadamia nuts, it’s the perfect cookout side or works well as a cooling side dish on a lazy, hot evenings. The best parts… the way mint works with cantaloupe, the refreshing cucumber mingling with lemon and salt, and the rich, round flavor of … Continue reading Cucumber Cantaloupe Salad

Grilled Beet Salad

A friend of mine, who is a clinical dietitian and lover of beets, would change everything I thought I knew about beets.  And namely, I thought that I hated them.  She hosted us for dinner, and made some amazing beet burgers from scratch.  While everything was grilling she told me about how beets were one of the healthiest foods on the planet, and that it … Continue reading Grilled Beet Salad

Chipotle Bean and Barley Salad

I revised this barley bean salad recipe for simplicity. Let’s just say that I’ve made it a number of times since I first published it, and I realized, it can be easier. What’s not to love about that?!  It still possesses the hallmarks of this delicious dish…a bit of smokey spice from the chipotle peppers in adobo sauce, a touch of acid from lime and … Continue reading Chipotle Bean and Barley Salad

Vegan Classic Coleslaw

Years ago, I had an online dating profile. And on that profile, I listed “Vegenaise” as one of my favorite things. It sent the right message to the right person, because today, I am happily married to that person. Vegenaise, it’s delicious and, sometimes, it’s responsible for love connections. May the vegan mayonnaise in this coleslaw recipe win you over! ♥️ This creamy vegan coleslaw … Continue reading Vegan Classic Coleslaw

Cauliflower and Olive Salad

While I used Castelvetrano olives in this cauliflower and olive salad recipe, feel free to substitute other olives.  Castelvetrano olives are well-known for their mild flavor, so if you prefer a stronger olive presence, go with a bolder olive.  If you have trouble tracking down Castelvetrano olives, you may consider substituting Manzanilla green olives.  It will add more olive flavor, but it works so, so … Continue reading Cauliflower and Olive Salad

Grilled Peach Salad

Growing up in the US’s Midwest, I was spoiled every summer with peaches from Southern Illinois.  They were bigger than a softball and incredibly juicy.  So sweet, so perfect.  If you could stand to turn on the oven, they made such an incredible peach-raspberry cobbler. But this post isn’t about dessert, it’s about making an unbelievably tasty vegan grilled peach salad recipe! This Middle Eastern-inspired … Continue reading Grilled Peach Salad

Artichoke, Fennel and Farro Salad with Lemon Vinaigrette

In this salad, cooked farro is chewy and bouncy, and a nice contrast to crunchy raw fennel bulb.  The zip of the dijon pairs nicely with sweetness and slightly licorice flavor of tarragon. And shallots and garlic make everything savory! It’s a super tasty farro salad for lunch, a light meal, or as a side dish. It tastes great at room temperature or chilled. This … Continue reading Artichoke, Fennel and Farro Salad with Lemon Vinaigrette

Heirloom Tomato Salad

Pairing a juicy, bursting-with-flavor heirloom tomato with crisped tempeh bacon, shallots, and fresh basil with a bit of a white white vinegar and olive oil, felt like a no brainer.  What better way to celebrate the the king of tomatoes than a simple salad that puts it front and center?! When your garden is generous or the farmer’s market is flooded with heirloom tomatoes, this … Continue reading Heirloom Tomato Salad

Vegan Thai Salad with Cashews and Tofu

Loaded with flavor and crunch, this vegan Thai salad recipe has no oil! Tofu and roasted cashews are mixed with a medley of vegetables, scallion, fresh basil and cilantro with Thai red curry paste and lime juice.  Totally refreshing and loaded with a variety of textures, the perfect salad for lunch, a light dinner, or an outdoor BBQ.  While there’s nothing wrong with a great potato … Continue reading Vegan Thai Salad with Cashews and Tofu

Vegan Panzanella Primavera

Panzanella salad is a Tuscan salad of stale bread, tomatoes, onions, cucumbers and fresh basil. It is usually dressed with olive oil and vinegar. And often enjoyed in the summer. Inspired by this Italian salad, this springtime vegan panzanella salad recipe is savory from the garlic and shallots, tangy from the lemon, a bit smokey from the tempeh bacon, a bit herbaceous from the arugula, … Continue reading Vegan Panzanella Primavera

Vegan Crab Salad

This vegan crab salad is as imitation crab meat as you can get!  No need to rely on other fish to play the role, and we don’t have to pretend to be fish market scientists making our own with a blend of starch, fillers and artificial flavors.  We can look no further than humble kelp to provide us with the “from the sea” flavor and … Continue reading Vegan Crab Salad

Cowboy Caviar Recipe Vegan

Vegan Texas Caviar

The first time I had Texas Caviar (also known as Cowboy Caviar) was at a work potluck.  While my co-worker used bottled Italian dressing, it was still really, really good.  As I recall, it was the one dish that didn’t make it home.  We devoured it straightaway. So, what is Texas Caviar? A salad of beans, black eyed peas, hominy, and a vinaigrette dressing. Served … Continue reading Vegan Texas Caviar

Potato Salad with Chickpeas

Chimichurri Chickpea Potato Salad

Is chimichurri vegan? While it is often served as a condiment for grilled meat, the Argentinian and Uruguayan sauce’s basic ingredients include parsley, oregano, garlic, red wine vinegar and olive oil. There are some variations in how it’s prepared, but it is traditionally a totally vegan sauce. A few years back, I made a vegan recipe with chimichurri sauce. I served some potatoes on the … Continue reading Chimichurri Chickpea Potato Salad

Watermelon Radish Slaw

I made the most amazing sandwich today.  It was rich and cheesy.  And it needed an accent.  Something acidic to bring everything together.  It’s nothing a little bit of slaw can’t solve.   While slaws are easy to make, this one tastes best if it has a little time for the flavors to meld.  The hardest part is waiting 20 minutes, but it’s worth it. … Continue reading Watermelon Radish Slaw

Pear Salad with Lemon Tahini Dressing

While working on another UVK recipe, I was snacking on a D’anjou pear.  I dipped it into some lemon tahini dressing meant for the other recipe, and found it to be incredibly tasty.  So here we are. This vegan pear salad recipe makes a satisfying lunch or a simple side salad. It’s just so vibrantly green. Pear Salad with Lemon Tahini Dressing Dressing ½ cup … Continue reading Pear Salad with Lemon Tahini Dressing

Orange Miso Chickpea Salad with Pita Chips

This is a simple recipe that works great for lunch, a midday snack or a light meal. It requires few ingredients, and minimal time to execute. The flavor is umami goodness. In some ways, this salad is a deconstructed hummus with a bit of a nod to Asian flavors. Overall, it is creamy and delicious! Orange Miso Chickpea Salad tastes great with some pita chips. … Continue reading Orange Miso Chickpea Salad with Pita Chips