Okay, so I’m setting a goal again to eat a large salad for one meal a day as part of my health goals. This easily helps me get enough (or more than enough) servings of veggies daily, and keeps my caloric intake for trying to lose weight easier to manage.
I’ve been experimenting with healthy salad dressings and somewhere down the line someone clued me into this online list of oil free dressings: here. I’m going to experiment with salads based on some of these dressing recipes in the next couple of weeks.
At first when I started making salads, I would stick as many vegetables in it as I could but it took me about 45 minutes to chop everything myself, and was sometimes difficult to force myself to eat with full servings or more of cucumber slices, carrots, etc. It would take me an hour or longer to chew everything, as well, haha. So eventually I reduced the amount of vegetables and went for easier salads.
My favorite salad for the longest time was 2 cups of lettuce, 3-4 sliced sweet gherkin pickles, 4 sliced pickled beets chopped up even smaller, a baked boca “chicken” patty, 1/8 cup raw almonds, and this dressing. But eventually I ate that salad so many times that I’m probably not going to eat it any time soon!
So that’s what lead me to decide to try and invent a new salad every week! Here’s this week’s creation.
First I made the Caesar dressing from Sexy Tofu, except I added 2 extra tbsp of nutritional yeast because I’m having difficulty meeting my b-12 intake without extra nooch. I try to add more whenever I can, and I don’t think it made it taste bad or anything, it’s still super delicious.
I’m posing with the croutons while being photographed making the salad, haha
I was going to make my own croutons, but in my search for a good vegan bread to make them out of I got discouraged and also was hungry and planning to make the salad for my next meal, so I gave up and bought some Mediterranean herb flavored croutons that happen to be vegan. I got them from a local grocery store called East Side Market in Providence, it seems to have a good selection of kosher and middle eastern type foods, I think this is why they carry them and that they’re vegan too. They’re actually a product of Israel. They have a distinct taste, are a great, crunchy texture and the spices really give it that distinct kind of Mediterranean taste. I put 4 tbsp of the croutons (they’re very small making it possible to fit them in a tablespoon easily) in the salad.
Basically, the salad is:
2 cups chopped lettuce
2 tbsp of the caesar dressing
4 tbsp mini Mediterranean herbed croutons (if you can’t find this style of crouton, it’d be awesome to make your own croutons, and it’s really easy and delicious. All you do is take a half a loaf of bread of your choice–rye or pumpernickel or a mix works really well, or any bread that isn’t really soft–Cut it up into small chunks, stick in a plastic bag, drizzle some olive oil into the bag, shake to coat the bread with oil, add whatever herbs and spices you like, shake the bag of bread and oil again to coat, and stick in a 275 degree oven, checking every 15 mins until the croutons are completely crunchy!)
1 roasted red pepper chopped small
8 whole black olives
Fake chicken of some type. I bet beyond meat would be really good. I just use a baked boca chicken patty that I cut up small
1/2 tsp vegan parmesan (Okay, so you can make your own in various recipes found in cookbooks and online but I really doubt any of those will taste as parmesan-y as Galaxy Food’s Go Veggie Vegan alternative. I don’t know how they do it but it really does have that sharp parmesan flavor. It’s also a really fine texture which I believe would be difficult to duplicate on your own. But yeah, if you’ve found a good homemade version, let me know! Here’s what it looks like:
make sure you see the yellow “vegan” text in the right hand corner, because I believe they do make other kinds that are dairy free but not vegan
So that’s my salad I’m eating for this week.
Stay tuned next week to see what new salad creation I come up with. It’ll probably get posted on Monday or Wednesday, but I’m not completely sure yet.