Fermented Tea Leaf Salad Recipe

The most magical salad I ever ate was the Fermented Tea Leaf Salad at Burma Superstar in San Francisco. Tart and tangy green tea leaves are doused with fresh lemon juice, then tossed with savory bits of roasted peanuts, various seeds and legumes, chopped tomatoes, chills and fried garlic. If I had to eat a salad everyday for the rest of my life, it would be this unique combination of crunchy-sour-savory yum.

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Garbanzo Salad {Vegan Tuna} Recipe


My mother has two favorite meals that she can eat every week and never get tired of : spaghetti dinner and tuna salad sandwich. Mom is a proud creature of comfort food habit.  It was easy enough to win her over with a veganized bolognese sauce, so I started making this un-tuna spread too. She loves it on toasted bread with lettuce and tomato. I prefer to surround a huge scoop of the Garbanzo Salad with spiralized watermelon radishes,micro greens and edible flowers. Double bonus: This meal is budget friendly and protein packed with 15g protein per one cup serving.

This recipe is only intended as a very loose guide since the possibilities to personalize this dish are endless. Substitute green apples, jicama or water chestnuts if you don’t care for celery (you know who you are). Choose a chickpea miso and soy-free vegan mayo if you have an aversion to soy. I used a food processor to mash the beans but the job can also be accomplished by using the back of a fork and a little brute force.

Garbanzo -better than tuna- Salad Recipe
 
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This protein packed vegan twist on a classic sandwich spread will satisfy your comfort food cravings
Author:
Serves: 2
Ingredients
  • 2 cups cooked garbanzo beans (chickpeas)
  • 2 ribs celery,chopped
  • ¼ cup red bell pepper,chopped
  • ¼ cup onion,small diced
  • 2 tablespoons parsley,finely chopped
  • 2 tablespoons green onions,finely chopped
  • ½ lemon,juiced
  • 2 tablespoons vegan mayo
  • 1 tablespoon white or yellow miso (or tahini)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon dill
  • 2 teaspoons celery salt
  • salt & pepper
  • optional-2 tablespoons sweet pickle relish
  • optional-2 teaspoons dulse granules
  • equipment: Food processor,bowl,mixing spoon, knife,cutting board
Instructions
  1. Add garbanzo beans,vegan mayo and miso to food processor.Pulse just until the beans are still chunky.Do not turn it into hummus.Transfer to a mixing bowl and add remaining ingredients.Mix well.Season with salt & pepper to taste.
  2. Serve the garbanzo spread over a bed of lettuce and garnish with colorful vegetables and edible flowers.Or serve on multi-grain bread for a killer sandwich.Try it as a dip or roll it up into a wrap.
  3. Store unused portion in refrigerated an airtight container for up to 2 days.

 

Broccoli Crunch Salad


I exist in a world where a large consensus of people are not used to eating a plant-based plate. So I should not be surprised when I hear people say things like “I never knew you could eat broccoli raw”. Well step right up folks and let me indulge you in the wonder that is this Broccoli Crunch Salad. It’s nothing original,you can find a version in most supermarket delis. But this one,I guarantee, is the simplest to make and you get a big flavor payout for very little effort.

This is a great vegan take along for picnics or potlucks and the omnivores will be non-the-wiser after your eating hippie granola food. A big Mahalo to Joey on Facebook  for asking me about this salad and motivating me to finally type up the recipe and make a video.

Adjust the ingredient measurements to your liking. In real life, I don’t ever measure when making this salad. Just be sure you have enough dressing to coat the veggies. Add a squeeze of lemon if you prefer a tangy dressing. And if you give it a try, post a pic to Instagram and tag me in it.

Broccoli Crunch Salad
 
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Want to improve your relationship with raw broccoli?Try this super simple and outrageously delicious recipe for the un-cooks.
Author:
Serves: 4-6 servings
Ingredients
  • 1 medium sized head organic broccoli
  • ¼ cup(40g) chopped red onion
  • 1 large carrot,grated
  • 2 ribs celery,chopped (or sub diced green apple)
  • 1 cup(120g) spicy pecans,chopped
  • ½ cup(75g) dried cranberries (or raisins)
  • ¼ cup(30g) un-bacon bits
  • ¾ cup(165g) vegan mayo
  • 2 tablespoons brown rice syrup (or sub maple syrup,agave,etc)
  • 1½ tablespoons spicy mustard
  • 1 teaspoon curry powder
  • salt & pepper
Instructions
  1. In a small bowl,combine vegan mayo,mustard,curry powder and brown rice syrup.
  2. Mix well, add salt & pepper to taste. Set aside.
  3. Cut broccoli florets into bite-sized pieces add to large mixing bowl.
  4. Toss in carrots,celery,onions,pecans,cranberries.
  5. Pour in dressing and mix until veggies are well coated.
  6. Add un-bacon bits right before serving.
  7. Note: This salad tastes best after being refrigerated for a few hours before serving. Keep unused portion in an airtight container in the fridge for up to 3 days.