The classic Waldorf salad. The only thing it takes to veganize this recipe is MAYO and guess what I found at Whole Foods this week? Just Mayo by Hampton Creek! I was so excited to find this and couldn’t wait to make every mayo recipe I have! I love supporting companies that are doing great plant-based work like this one and I love that it says “Joy on your sandwich” on the jar! Hampton Creek has a bunch of recipes on their site and I saw one for a Waldorf salad, one of my mom’s favorites. For our family party this weekend, I decided to make my own version and it was a big hit! Mom approved!
2 cups green grapes
2 stalks of celery
1 cup toasted chopped walnuts
The juice of 1/2 to 1 lemon
2 tablespoons Just Mayo, or more
Salt and white pepper, a pinch
Lettuce leaves, for garnish
Chop the walnuts into bite size pieces and toast in a 300 oven to 10 to 15 minutes, until fragrant. Let cool. Dice the apples. Slice the grapes and chop the celery into little semi-circles. Mix together in a bowl with the lemon juice. When the walnuts are cool add to the apples, grapes, and celery. Add the Just Mayo and toss well. Add more to make it as creamy as you like. Serve on lettuce leaves for a lovely and very professional presentation. Enjoy!
The salad dressing is adapted from Gwyneth Paltrow’s book My Father’s Daughter. The lime juice is a really nice flavor combo with the balsamic. I simply left out the oil to keep with the theme this month and it worked out well. This no oil thing is no problem!
2 tablespoons balsamic vinegar
2 tablespoons agave
1 tablespoon fresh lime juice, about 1 lime
Salt, a pinch
Fresh pepper, to taste
For this salad, I started with the gorgeous green oak lettuce, tomatoes and radishes from the CSA 2103 Week #14 (marked with an *) and added some of my favorite things. Add what you like!
Green Oak Lettuce *
Prepare salad. Toss with dressing. Enjoy!
I got three beets in the CSA this week. One was this gorgeous chioggia (candy cane) beet. I roasted the other two but I steamed this one so we could admire the beauty as we were eating it.
makes 2 salads
1 candy cane beet *
8 hearts of green Romaine lettuce *
Chop the greens off the beets. Peel the outer layer and cut off a small amount of the side so the beet lays flat and you can cut rounds to show off the candy cane. Slice as thinly as you can. Steam for 5 minutes and let cool.
Clean and dry the lettuce.
Lemon Caper Dressing
3 tablespoons olive oil
The juice of 1/2 lemon
1 tablespoon Dijon
1 tablespoon capers
S and P
Drain the capers. Whisk the ingredients together. Taste and adjust.
Place the lettuce leaves on the plate. Top with beets. Drizzle with dressing. Enjoy!
* CSA 2013 Week #7
This is a delicious salad that works great on a buffet, for a Sunday brunch, for lunch or dinner. It takes no time to make and the flavors are really delicious. Mustard is the perfect accompaniment to the seasoned tempeh.
makes 3 to 4 servings
1 package soy tempeh
1 small head of broccoli
1/2 red pepper
1 cup apple juice
2 tablespoons tamari
1/2 cup Vegenaise
2 tablespoons Dijon mustard, grainy
S and P, to taste
Cut tempeh in half, half again, and then into bite size cubes. Steam in apple juice and tamari for 10 minutes. Let cool.
Cut the broccoli into bite size florets and steam for two or three minutes until bright green. Immediately drain and either place in an ice bath or run under cold water.
Dice the carrot and pepper into a very small dice.
Mix the Vegenaise and mustard together. Season with salt and pepper.
Place all ingredients into a big bowl and top with the mustard dressing. Toss well to coat. Taste and adjust seasonings.
Serve on a big platter of lettuce leaves or individual plates. Enjoy!
I love making this salad when we have company. It is always a crowd pleaser – it is sweet and tangy and goes great with so many things like hummus, roasted cauliflower, bean salad, and potato salad.
3 cups shredded carrots
2 scallions, white and green parts
1 cup raisins
3 tablespoons store bought vegan mayo or homemade cashew mayo
1 tablespoon vegan cane sugar or coconut sugar
1 tablespoon lemon juice
1/2 teaspoon salt, or to taste
Whisk the mayo, sugar, lemon juice and salt to taste in the bottom of a big mixing bowl.
Shred the carrots in the food processor or on a box grater. Thinly slice the scallions. Add the carrots, scallions, and raisins to the dressing and mix well.
This salad tastes better over time, so cover it and let it sit for an hour to overnight for the flavors to combine. Mix again before serving. Enjoy!