Sauteed Veggie & Farro Spiralized Zucchini Salad totally made my mouth melt. I purchased Trader Joe’s 10 minute barley & 10 minute farro a couple of weeks ago and knew I’d eventually use the farro for a salad. If you’ve never had farro, you’re missin’ out! It’s an ancient wheat grain with a fabulously chewy texture. It’s an excellent source of protein, fiber, and nutrients like magnesium and iron, so eat up veg-heads and vegans! Or, of course, anyone wanting an awesomely healthy grain. 😉 I love my Paderno Spiralizer almost as much as I love my Vitamix, so that’s saying a lot! I spiralized my zucchini and then shaved my carrot with my spiralizer. I sauteed spinach, broccoli, and small white beans with some herbs and garlic powder. I had some farro that I had cooked with veggie broth (the BEST) and then put it all together in a bowl, tossed it with some Goddess dressing, and voila! A salad star was born. I was definitely left full and satisfied, as a good salad that is meant to be a meal should leave you feeling. When people tell me they don’t like salad or that it doesn’t “fill them up,” my response is that they’ve never gotten creative enough in the salad making department, and with a few ideas, they could eat a different salad everyday of the week that would totally satisfy them, fill them with nutrients, and load their mouths with deliciousness. I’d bet my Paderno on it! 😉
If you’ve been regularly following my blog-o-la, you’ll know that I’m not happy with my weight. I have gained a bunch since last year and miss my beautiful wardrobe. I moved from Beijing, China back to the US a year and a half ago and gave all of my clothes away before I left. Upon my return, I purchased a seriously dope, brand stinkin’ new, amazeballs, wardrobe that is just waiting to get back together with me, as I am, with it. I told myself that if I lost 5 lbs by this Sunday (almost there; gonna happen) I’d treat myself to a haircut and nail appointment. It’s been far too long since I pampered myself. Plus, I cut my hair the week after I moved to the US… I’ve occasionally trimmed it myself over my garbage bin at work only to have my students ask me why I have pieces of “hair” or “string” on my clothing. This has GOT to stop. Haha. Laziness at its finest! Not cool. 😉 Anyway, I mention this because I’m salads, everyday, at least once a day, yoga everyday, at least once a day for almost 2 weeks now and it feels great. I recommend this to anyone looking for health & happiness, or just to lose some holiday bloat. Plus, it’s delish! Inside and out. 😉 Happy salad week to all! XO
PS- This beautiful lil’ leaf is from my adorable kiddo who had come back from the park as I was about to shoot my food. He said, “Mom, this is for you! You can put it in your blog!” So, duh! I totally did! Thanks, G-man! XOXO
- 2 C spinach
- 1 carrot (spiralized or shredded)
- 1 zucchini (spiralized)
- 10 small broccoli florets
- 1/2 a 15oz can of small white beans
- 1 C cooked farro (I use TJ's 10 minute farro & cook with veggie broth)
- Oil for pan (I used extra virgin olive oil)
- Dressing of choice (I used Goddess)
- 1/2 Tbl garlic powder
- 1/2 tsp oregano
- 1/2 tsp basil
- Salt & pepper to taste
- Cook the farro on one burner, and heat medium sized pan on another burner on low-med with oil
- Put the broccoli, beans, salt & pepper in the pan and stir for about 3 minutes
- Add the spinach, oregano, basil, and garlic powder - stir for another 2 minutes (broccoli should be cooked but crunchy and still bright green)
- Divide all of the ingredients from the pan, divide the raw zucchini & carrot, and put into 2 bowls
- Toss with dressing
- Pinot Grigio
Red Potato Salad With Hickory Bacon (Vegan) was created on a whim! I LOVE red potato salad in the summer. In fact, it could be a qualifier in whether or not we could be friends. Ah, how I so vainly quantify the important things in life! 😉 Hehe. As usual, I digress… I had purchased Sweet Earth Vegan Hickory & Sage Benevolent Bacon from Whole Foods because, well, it was on sale! I was staring into the depths of my refrigerator when I started throwing things onto the countertop. Okay, okay, so I miiight have been drinking some cocktails throughout the process but hey, more often than not, that lends itself to some seriously delicious kitchen concocting! After my potatoes were cooked, I mixed the bacon and other delicious ingredients (see pic below) together, and voila! A new red potato salad was born into instant stardom! The crowd went wild. I can still hear the applause! I know… Clearly, I’ve taken some creative license in the story telling department but cut me some slack. It’s my first week of school back with the little monsters and my brain is a big bowl of shriveled and exhausted matter. I should’ve posted this before Labor Day but hey, I was too busy relaxing! #sorrynotsorry.
Enjoy the Red Potato Salad With Hickory Bacon (Vegan) for your next BBQ or carb lovin’ affair! Lastly, I have finally caved and joined Instagram! New addiction in my life for sure. *Insert sigh here.* Follow me @ foodgalleygab. Chow!
- 2 lbs red potatoes - boiled and then diced
- 1/2-3/4 red onion - diced
- 1/4 C finely diced chives
- 4-5 slices of Sweet Earth Vegan Hickory & Sage Benevolent Bacon - diced
- 3 heaping Tbl dijon mustard
- 1 - 1 1/2 C Grapeseed Oil Veganaise (pending on your level of creaminess. Start with 1 cup, stir, and then see if you want more)
- 1/2 tsp - 1 tsp garlic powder (pending on your preferred level of strength)
- 1 tsp salt
- Pepper to taste
- Boil the potatoes for about 15 minutes
- Meanwhile, add the rest of the ingredients into a mixing bowl and stir well
- When potatoes are done, let cool, and then mix together in bowl
Italian Arugula Pizza Salad is healthy, easy, delicious, and completed in only 5 minutes! I had a few ingredients left over in my refrigerator and desperately wanted to make an arugula salad before my arugula went south. Also, I had found for the first time ever in Beijing, drum roll please… Morning Star Original Chik Patties! It had been years since I had eaten these amazing delights. Thrilled? Elated? Over joyed? Not even! I was soaring-over-the-moon-excited about this find! I paid about $10 for a pack and didn’t even bat an eye. In fact, I bought many packs to stock the freezer with. I was intoxicated with sheer and utter joy. The simple things in life are not always alive and well in Beijing so these moments that may seem small and insignificant are truly beaming rays of sunshine in my smoggy world (pollution…ever-so-“ugh”) when they are found. Whilst I was still soaring so high, I took to the fridge and threw what looked like ingredients to make a pizza with onto the counter top. However, there was no pizza. Though there was a delicious salad in the making in the form of a pizza! And in 5 minutes, I was scarfing down my Italian Arugula Pizza Salad. Yum! I implore you to abandon your pizza Friday (or whatever day of the week it may be) and replace it with this salad. If even only for a week of carb cutting. Let me know your thoughts. Happy “pizza” day!
PS- Excuse this picture please! I just had to take a pic of this deliciousness but it was quite late at night.
- 2 handfuls of arugula
- 1 Morning Star Chik Patty (or any soy product you deem comparable)
- 1 Tbs capers
- Approximately 1/4 C garbanzo bean
- Tomato sauce to taste (I used a decent bit, as this is primarily your dressing)
- 2 Tbl creamy cheese (I used a cracked pepper gouda because it was in my fridge. I think mozzarella would be best) or any cheese you so desire
- 1-2 Tbl pesto (optional but a delcious addition)
- Oregano to taste
- Slice your faux chicken patty
- Place your arugula in a bowl and mix together all the ingredients
- Mozzarella or parmesan cheese would be my first two choices. However, you know my food philosophy. Use whatever is in your fridge first and foremost. Waste not! Lastly, feel free to put this inside of a wrap if you'd like.
Pesto Mushroom & Chick Pea Spinach Salad is an incredibly delicious, easy, quick, and simply awesome recipe! Very few ingredients but loaded with flavor… now, that’s my kinda meal! Especially with a baby, blog, full time job, massive move prep, and my current “quest” to shed some lbs. Now that is not so simple, so shedding time, eating well, and assisting said “quest” makes this Pesto Mushroom & Chick Pea Spinach Salad my current favorite dish of the day. I think I average eating this delight about 3 times/week for sure.
Okay, I know I’ve said this before but it’s not like I’m on a permanent diet. I don’t think I could cope with that. However, I am officially trying to shed .6kgs/month (1.3 lbs). Sound like an odd number? Haha. I’ve sorted it out that from the time I began my weight chart (a simple but effective chart I made for myself) until when I leave Beijing for good in June that .6 kgs/month will get me to my goal weight. Bless you Jillian Michael’s for your assistance in this “quest.” Thus far, I’m doing fairly well. I’ve hit a plateau though and felt myself getting demotivated. Therefore, I…sigh…ugh…sigh again… am now going to have to cut back on some calories, mainly carbs, and outside of Greyson, that is my biggest love. Am I calling this a diet? Absolutely not! Not that there is anything wrong with dieting! I just need to get things moving again (em-hem, the scale!) and need to start seeing numbers that make me smile and for a moment, a meer wrinkle in time, make me forget about the carb I would’ve been enjoying at dinner. This brings me to my point, I know right? You didn’t think I’d get there! Why did I go on this tangent?! I’ll tell you, SALAD. I love it. It completes me. Well no, carbs do, but it’s not a far second or third. I believe salads should be delicious and specifically not boring. If I’m gonna shed some lbs I want to do it whilst catering to my tastebuds and not going bland, bland, bland! Pesto Mushroom & Chick Pea Spinach Salad will definitely be a recipe to add to your collection if you’re going down this rabbit hole with me, or even if you just love salad and want an awesome new and easy recipe. Let me know your thoughts! Enjoy!
- Large handful of spinach leaves
- 1/2 can chickpeas (garbanzo beans)
- 5-7 shiitake mushrooms (you could substitute with other mushrooms) - sliced thin
- 3 Tbl pesto
- Parmesan cheese to taste for topping (optional)
- 2 tsp lemon juice (optional)
- tsp oregano (optional)
- Sea salt & cracked pepper to taste
- Olive oil for pan
- Place your spinach in the bottom of a bowl and set aside
- Heat oil in pan and add mushrooms, salt & pepper, oregano, 1 Tbl of pesto. Mix and let cook for 2 minutes
- Mix again and add add chickpeas, any more s & p you'd like, lemon juice, and 1 more Tbl of pesto. Cook for 2 more minutes
- Add last Tbl of pesto, toss, and cook for one more minute then remove from heat
- Place pan ingredients on top of spinach and garnish with parmesan cheese & pepper
- Toss well and enjoy!
- If your ingredient balance is a bit different and you want more dressing, consider adding a sprinkling of olive oil, more lemon juice, or more pesto.
- I've also tossed in some hummus just for the heck & deliciousness of it!
- Serve with a crisp white wine if you'd like (I prefer a nice sauvignon blanc with this)
- 3/4 C diced white onion
- 1 drained & pressed firm brick of tofu - crumbled
- 150 grams plain greek yogurt or Vegenaise (I prefer the grapeseed Vegenaise) OR half yogurt & half Vegenaise
- 2 grams crumbled dried seaweed
- 1/2 tsp lemon juice
- 1 heaping Tbl dijon mustard (a bit more if you'd like)
- 2 1/4 tsp cumin
- 1 tsp tumeric
- 1 small stalk celery - diced
- Pinch of white pepper
- Salt & pepper to taste
- 1/2 tsp garlic powder
- 1 1/4 tsp soy sauce (I use Braggs Amino Acids)
- Put all of the ingredients in a bowl and mix together. Done!
- For a sandwich, I love this on a ciabatta roll with a piece of lettuce and a slice of provolone. The same with a wrap.
- Top on a bed of greens with some veggies for a delicious salad!
- Serve in a bowl as a dip with crackers and/or veggie sticks!