falafel salad
My favorite salad this summer. I call this “falafel salad” cause it combines all the falafel flavors in a salad. Soft chickpeas, red onion, diced cucumber and green pepper, cilantro and tahini lemon dressing spiced with cumin ♥
August 21, 2012
December 4, 2011
vegan cooking class: mushroom soup, veggie pot pie and glazed green beans
At this week’s vegan cooking class at Nea Guinea we made a holiday mushroom soup, great to serve it on your Xmas table, a veggie pot pie and glazed green beans.
cutting the veggies for the mushroom soup
sauting the veggies for the veggie pot pie
more veggies in the pan 
and the potatoes in the pan
setting the baking pan for the pot pie
placin the puff pastry phyllo in the baking pan
adding the veggies stuffing in the pot pie
covering the veggie pot pie and sealing the edges
veggie pot pie ready to go into the oven - sprinkled with some smoked paprika
cooking the mushrooms soup
mushrooms soup yumminess
garnished with parsley - set on the table
veggie pot pie - set on the table
glazed green beens
ready to eat!
tasty vegan food served!
Recipes to come later as I will be serving all these at my Vegan Xmas Eve Dinner Party!
November 15, 2011
cobb salad gone vegan
During the winter I don’t enjoy eating salads. I eat my daily raw greens blended in my smoothie. And that’s enough. I prefer warm hearty food and soups over salad. I am sure it’s not just me. But this salad is an exception. Cobb salad was a big favorite and I still like enjoying it here and there. And all the sudden today, while I was grilling portobello mushrooms for dinner I craved cobb salad. As salad dressing I used the balsamic sauce I was marinating the portobello mushrooms with, and it was delicious, but of course you can “dress” your salad in whatever sauce you enjoy more.
There are no rules here. Use your favorite ingredients to make your own cobb salad. For example instead of chicken I used the grilled mushrooms. Other times I have used grilled white seitan which also works great in this salad. Instead of bacon I sauteed thin slices of smoked tofu. Other times I have used eggplant and tempeh bacon. Instead of egg I used silken tofu cooked with turmeric powder.
the vegan cobb salad
Ingredients
2-3 cups of spinach or lettuce (for the base of your salad)
1 tomato, cubed
1/2 avocado, cubed and tossed in lemon
1/2 green pepper, cubed
2-3 slices of your preferred vegan bacon
1/3 cup silken firm tofu (sauteed for 2 minutes in 1 tsp of olive oil and 1/2 tsp of turmeric)
2 grilled portobello mushrooms, thinly sliced (or grilled seitan)
1 small red onion, thinly sliced
1/4 cup of your preferred vegan cheese (I use almond cheese in my cobb salad but this time I didn’t use cheese at all)
vegan cobb salad
To assemble the salad place the spinach in a salad bowl and then add all ingredients in rows on top.
