The Vegan “Big Salad”

Here Comes The Vegan Big Salad Recipe_Pic1

Salads are hands down my favorite food.  Anything can goSalads into a salad and I say the more ingredients the better!  I’ve tried tons of different (sometimes scary!) salad combinations and they have always been fantastic! Though I must admit the soyrizzo, avocado, orange & Brussels sprout combination took some adapting to.

Always try to find organic produce and organic food items in general.  It flabbergasts me that people get personally offended when you ask if something is organic.  Poisons – AKA chemical pesticides and toxins – POISON you and conventionally grown products has been soaked in the stuff by the time they reach you.  Also, the main reason to buy Organic is you can then be sure the product is not genetically modified and therefore not genetically modifying you.  Of course being realistic even Organic foods aren’t 100% toxin free (they also grow in the toxic pollution we breathe in & are constantly sprayed with Chemtrails and the petro-chemical soup that comes from airplanes) & unless your food is grown in a plastic bubble you will still need to wash it really well (try soaking it in a dilution of 30% Hydrogen Peroxide & water – this also will help with the Fukishima radiation toxicity). 

Some things that I like to add to my Big Salads:

Lentils: Green, red, yellow, etc.

Beans: Black, pinto, red, garbanzo, kidney, white, etc.

Sautéed or Raw Veggies: Sweet potato, leeks, green onion, garlic, white onion, broccoli & cauliflower (either raw or cooked), red/yellow/green bell peppers, carrots, green beans, spinach, lettuce (not iceberg), tomato, eggplant, beets, sprouts (broccoli, mung bean), cabbage, etc.

Proteins: Extra firm, high protein tofu (most soy products on the market are GMO so make sure you’re especially buying organic soy, wheat, sugar beets and corn), tempeh, soy-rizzo, field roast weenies, tapioca, rice or soy cheese, etc.

Fruit: Many people do not think about adding fruit to a salad.  It is very refreshing and delicious with: apples, plums, pear, oranges or tangerines, seasonal berries, etc.

Nuts & seeds: Almonds, brazil buts, walnuts, sunflower seeds, flax seeds, etc.

I like to sauté in olive oil, ground black pepper and a miniscule amount of sea salt, whatever protein I am using (tofu, tempeh, etc.) with minced garlic and onion until they are browned and slightly crispy.  I then add in my veggies to sauté, add 1/2 cup of water (add water depending on how big your pan is and how much veggies you are cooking.  I have a 12 inch circular pan I use that can hold about: 1 chopped sweet potato, 2 leeks, 3 large carrots, 1/2 block tofu to 1/2 cup water).  Cover your pan and cook about 10 minutes or until tender making sure you check there is adequate water to produce steam, add more water if needed.  Once veggies are tender, uncover the pan and cook until water is gone.  Heat beans accordingly.

Chop all raw ingredients and put together in bowl.  Add sauteed ingredients, beans and finish with your favorite vegan dressing (I have been making my own lately with BRAGG apple cider vinegar, spicy organic honey mustard, seasonings, agave & olive oil).   You can also get fancy and add some vegan cheese if you have it – Daiya makes a great tapioca based cheese.  However, specialty items like this will rip the heart out of your wallet so they aren’t really necessary to eat an amazing salad.

Enjoy & eat to feel amazing!