pickled vegetables salad

Salad is probably the last thing you truly want to have in the middle of the winter, but this Pickled Vegetables Salad features roasted home-pickled cauliflower, so there is a warming element to the meal.

I originally served this with Smoky Seitan, but when I cut the Prep Ahead Week 3 menu from 7 to 5 days, I also cut the seitan. I think the salad is just great with or without it, so I am including it here, just in case you'd like to make it with seitan, too.

The salad doesn't just have roasted pickled cauliflower, it also features quinoa, greens and a bean salad filled with celery, olives, roasted bell peppers, and cannellini beans. The dressing for the bean salad can be made with yogurt or with oil.

Serve this salad as is, or toast some slices of French bread and rub them with a large clove of garlic. If nothing else, this is a very unique salad to enjoy in the middle of winter.

Pickled Vegetables Salad

Makes 4 servings

Cauliflower Ingredients:

1/2 cup vinegar, white wine or other

3 cups water

1 bay leaf

2 sprigs fresh oregano

2 teaspoons salt

2 pounds cauliflower

1 cup chopped seitan (optional)

Bean Salad Ingredients:

1 1/2 cups sliced celery

1 (16-ounce) jar roasted red peppers, drained and sliced

1 cup green olives, chopped

1/4 cups olive oil or unsweetened plain nondairy yogurt

2 cups or 1 (15-ounce) can cooked cannellini beans 

1 1/2 cups vegetable broth

1 cup quinoa, rinsed well

2 heads Romaine lettuce, chopped

1. For the cauliflower: Combine the vinegar, water, bay leaf, sprigs of oregano, and salt  in a medium pot. Bring to boil. Break the cauliflower into florets. Add to the pot. Cook, covered, low  

until crisp-tender, about 8 minutes. Remove 1/4 cup of brine to cool and set aside. Drain the cauliflower. Add the cauliflower to a baking sheet. Add the chopped saiten. Broil until golden, about 10 minutes. Spray with oil, if desired. Remove and discard the bay leaf and oregano stalks.

2. For the bean salad: Add the celery to a medium bowl. Add the red peppers, the olives, the olive oil or yogurt, the reserved brine and the beans. Mix and season with salt and pepper. Set aside.

3. For the quinoa: Bring the broth to a boil in a medium saucepan. Add the quinoa, cover, reduce to simmer and cook 15 minutes. Remove from heat and set aside (still covered) for 10 minutes. 

4. Serve the salad: place romaine lettuce in a bowl, top with quinoa, top with bean salad and finally with the roasted cauliflower.

© 2016 Copyright Zsu Dever. All rights reserved.

sriracha artichoke rolls

Seafood rolls are very popular on the Northeastern coast of the US and I want folks to have some great alternatives for the sandwich that lots of people see as quintessentially coastal.

And if we throw in some sriracha, then it can only be better!

This sandwich is featured on my Prep Ahead Week 3 menu: HERE.

This sandwich features roasted artichokes, chickpeas and vegetables. The dressing can be either vegan mayo or vegan yogurt. I opted for the yogurt since it is just as creamy as mayo and the tang is welcome.

The sandwich is laced with cilantro and shredded carrots and perfect served in whole wheat hot dog rolls.

As the easy green accompaniment, I served it with a simple vinaigrette on a green salad. Easy and satisfying.

Sriracha Artichoke Rolls
Makes 4 servings

1 teaspoon olive oil or oil spray
1 (14-ounce) can artichokes, squeezed of excess water and chopped
2 cups cooked or 1 (15-ounce) can chickpeas, rinsed and drained 
3 garlic cloves, minced 

3 celery ribs, sliced thin
2 medium carrots, shredded
1/4 cup cilantro, chopped
1/2 cup unsweetened plain nondairy yogurt
1 tablespoon fresh lime juice (from 1 lime)
1 tablespoon sriracha

4 to 6 hot dog buns

1. Heat the oil in a medium skillet over medium heat. Add the artichokes and chickpeas. Cook until golden, without stirring much. Add the garlic and cook until golden. Season with salt and pepper. Set aside to cool while you chop the vegetables.
2. Add the celery, carrots, cilantro, yogurt, lime juice and sriracha to a large bowl. Add the roasted beans and artichoke. Mix well. Taste and adjust seasoning.
3. Toast the buns. Serve the salad in the buns. Serve with a green salad. 



© 2016 Copyright Zsu Dever. All rights reserved.