|
|
||
More Dherbs Services
▪ Articles
▪ Ask The Herbalist ▪ Astrology Chart ▪ Alternative Health Directory ▪ Archives ▪ Community Board ▪ Contact Us ▪ Chopping It Up ▪ Chat Room ▪ Dear Djehuty ▪ Detox Troubleshooting ▪ DhTV
▪ Discounts
▪ Dherb's Radio ▪ Dherb's Blog ▪ Dherb's Downloads ▪ Dherb's Essentials ▪ Dietary Choices ▪ Events ▪ Food Combing Chart ▪ FAQ ▪ Herbal Chart ▪ Herbal Glossary ▪ Herbalist Biography
▪ Interview
▪ Meditation ▪ News ▪ Newsletter ▪ Online Store ▪ Our Mission ▪ Philosophy ▪ Q & A ▪ Recipes ▪ Testimonials ▪ Toxic Inspector ▪ Why Detox Online Store• All Herbal Compounds Featured ServicesOUR COMPOUNDSDherbs.Com #1 in all-natural herbal compounds (herbaceuticals), organic vitamins and minerals, natural formulas, cleanses and regimens, and other natural substances. No Fillers! No Binders! No Preservatives! No Additives! 100% Vegan, Halal, Kosher, and Pareve! |
Vegan Salads
Cool Cucumber-Mint Salad INGREDIENTS 2 cucumbers (preferably organic), chopped DIRECTIONS Place the chopped cucumbers in a bowl. Blend the remaining ingredients in a blender (c. 20-30 seconds). Pour the mixture over the cucumbers. SOURCE: Brigette Mars
Caprese Salad INGREDIENTS 2 ripe tomatoes, thinly sliced DIRECTIONS Arrange the tomatoes on a serving plate. Sprinkle with the Sea Salt and minced basil. Dizzle with the olive oil and serve immediately!
Cucumber Salad INGREDIENTS 4 Cups cucumbers, thinly sliced DIRECTIONS In a mixing bowl, combine cucumber slices and red peppers; set aside. In a jar, combine flax oil, lemon juice, basil, water, salt, and cayenne; cover and shake well. Pour dressing over cucumber mixture, toss lightly to coat. Stir in almonds and serve.
Djehuty's Favorite Salad (Raw) INGREDIENTS One head Romaine or green lettuce, shredded NOTE: Organic ingredients are always best! DIRECTIONS Wash veggies! Add the lettuce, carrots, tomatoes, and cucumbers to a large salad bowl and toss. Pour on the olive oil, followed by the apple cider vinegar and lemon (or lime) juice. Next, sprinkle on the Gomasio (as much as you like), Herbamere seasoning (as much as you like), and Nori Granules (as much as you like). Eat and enjoy! Makes 2 servings
Eggless Egg Salad INGREDIENTS One (1) pound firm regular tofu, rinsed DIRECTIONS Place the tofu in a saucepan with enough water to cover, and bring to a boil. Reduce the heat, cover, and simmer for ten minutes. Drain and cool. Press gently to remove any excess water, and pat dry. Transfer the tofu to a bowl and crumble finely. Add the remaining ingredients and season with sea salt and black pepper to taste. Mix until well combined. Chill thoroughly before serving. Makes about 2 cups
Egyptian Black-Eyed Pea Salad INGREDIENTS Four (4) cups drained cooked black-eye peas DIRECTIONS Place the peas in a large bowl. Add the remaining ingredients and toss gently. Chill before serving.
Kale (or Collard Green) Salad INGREDIENTS 1 bunch kale or collard greens, finely chopped DIRECTIONS Place the kale or collard greens in a bowl. Mix the remaining ingredients together in a separate bowl, and then use your hands to "massage" the seasonings into the greens.
Diced Raw Vegetable Salad INGREDIENTS 1 head Romaine lettuce or 2 heads bibb lettuce
DIRECTIONS Finely chop or dice the lettuce, tomatoes, cucumber, pepper, and radishes, if using. Place in a bowl along with the onion and parsley or dill. Dress with lemon juice, oil, sea salt, and pepper just before serving. SOURCE: Living-Foods.com, Britt
Bell Pepper Salad INGREDIENTS bell peppers, as many as you want INSTRUCTIONS Place peppers on grill. Turn every few minutes. They should be done in 15 minutes. Set aside in covered bowl, with a pinch of salt. Let rest for a few minutes. Peel using bowl with cold water to cool fingertips. Place whole peppers in bowl, let juice accumulate. Let cool. Add vinaigrette (salt, oil, and vinegar). Refrigerate. Try this Balkanic vegetable dish as an end of summer side dish. You can eat it as a salad or just eat it! Dipping bread in juice is NOT considered bad manners but an expression of appreciation. SOURCE: VegFamily.com
Cabbage Slaw INGREDIENTS 2 tablespoons sesame or sunflower seeds DRESSING INGREDIENTS 3 tablespoons vinegar DIRECTIONS Toast the sesame seeds, almonds, and crushed noodles at 350 degrees for 6 to 8 minutes (until lightly browned). Combine dressing ingredients and blend well. One half hour before serving, combine cabbage, onions, toasted ingredients, and dressing. Delicious! NOTE: Add cubed tofu to make an entrée dish. SOURCE: VegFamily.com, Lezlynne
Potato Salad INGREDIENTS Six medium thin-skinned potatoes (red, white, or gold) DIRECTIONS Cut the potatoes in to cubes or bite-size chunks, making about six cups. Steam until tender. Set aside to cool slightly. Combine the mayonnaise, onion, vinegar, mustard, and celery seeds in a large glass or ceramic mixing bowl. Mix well. Add the potatoes, sea salt, and black pepper to the mayonnaise, and toss gently. Chill thoroughly. Garnish with paprika just before serving. Makes 6 to 8 servings SOURCE: Joanne Stepaniak
Better Than Good String Bean Salad INGREDIENTS 2 lbs. ripe tomatoes DRESSING INGREDIENTS juice of 1 lime DIRECTIONS Slice tomatoes and cut string beans. Mix with scallions and corn in a serving bowl. In a food processor or blender, process all the ingredients for the dressing. Pour over the salad and toss. Sprinkle the almonds on top and serve. Serves 4 SOURCE: VegFamily.com, Aura
Caribbean Summer Salad INGREDIENTS 1/4 -1/2 cup of oil (safflower or vegetable) DIRECTIONS In a small frying pan, heat the oil and fry the plantains over medium heat; make sure all plantains are submerged in the oil. Meanwhile, in a separate large frying pan, add 1/3 of the margarine and begin sautéing the shallots over low heat until soft. Add the package of broccoli slaw, Adobo, lemon pepper and the rest of the margarine in small portions all over (the top of) the broccoli slaw. Bring the heat up from low to medium; cover and let simmer until broccoli slaw is soft, approximately 15 minutes. Bring to lowest heat and turn with a spoon. Drain plantains and cut into small squares. Add plantains to broccoli slaw in large frying pan and turn several times. Serve on a pretty oval plate. SOURCE: VegFamily.com, Ali
Cauliflower Salad with Capers and Olives This colorful salad makes a great springtime dish to serve for lunch or as a first course for a fancy dinner. INGREDIENTS 1 small-medium cauliflower DIRECTIONS Slice off thin slices of cauliflower, working around the head. Quarter then thinly slice. Remove large stems from watercress and chop the rest. Prepare the vinaigrette (see next recipe). Toss with veggies, greens, olives, capers, and parsley. NOTE: Keep the dressing on the tart side, a little more vinegar than oil. Prepare vinaigrette -any classic vinaigrette recipe will do. I recommend white wine vinegar, or white balsamic. Red vinegars will discolor the cauliflower. I would also recommend some Dijon mustard (2 tsps is fine) to the vinaigrette. I like to use a classic one part vinegar to three part oil recipe. Please use a fruit vinegar for the vinegar part. I LOVE Trader Joe's raspberry vinegar. I also add (blend or whisk) a fresh raspberry or two, a squeeze of lemon, some sea salt and voila! YUMMY! SOURCE: VegFamily.com, Tracy Mitchell Griggs
Chang Chang Hijiki Salad INGREDIENTS 1/2 cup of Hijiki DIRECTIONS Soak Hijiki in bowl for 10 min. Turn on Wok to medium heat, add Sesame oil, then add hijiki and carrots and seeds. Stir Fry for 3 minutes then pour into bowl. Add Tahini and Lemon Juice. Light and refreshing- good with salad or brown rice or both. SOURCE: VegFamily.com, Crystal
Tofu Pasta Salad INGREDIENTS 8 oz pasta, cooked & drained (tri-color shells or rotini) DIRECTIONS Toss together and chill before serving. SOURCE: VegFamily.com, Bonnie
Cooler Salad INGREDIENTS Fresh Cilantro or Parsley DIRECTIONS Chop several sprigs of fresh cilantro or parsley. Cut each of the next four/five above ingredients into small cubes (celery a bit smaler, and I also clean out the cucumber seeds). Add lemon or lime juice, & salt and pepper to taste. Combine all ingredients and chill in fridge. Serve cool as a salad or side dish. I eat it as a main dish when I can get the avocados. Ray Rodriguez gave me the original recipe and I've added a little! SOURCE: VegFamily.com, Anonymous
Cucina Bean Salad INGREDIENTS 1 (15-oz) can great northern beans, rinsed and drained DIRECTIONS In large bowl, combine beans and tomatoes, stirring gently. Add peppers and green onions. Stir to combine. In small bowl, combine salsa, vinegar, cilantro, salt and pepper. Whisk to blend. Pour over bean mixture and toss gently. (May be prepared to this point up to two days in advance.) Line large shallow bowl with shredded lettuce and top with bean mixture. SOURCE: VegFamily.com, Pam
Cucumber Salad INGREDIENTS 1-2 large cucumbers, sliced thin DIRECTIONS Combine all ingredients. Serve chilled. Best eaten the same day. SOURCE: VegFamily.com
Fabulous Fettuccini Salad This recipe can be adapted for a small group or a large gathering. Just multiply the ingredients for each pound of linguini used. It's that simple and oh, so delicious! INGREDIENTS 1 pound linguini, cooked and drained DRESSING INGREDIENTS 1 cup soy sauce DIRECTIONS While the linguini cooks, steam the broccoli and carrots until tender, 5-7 minutes. Slice scallions and tomatoes, then combine with cooked linguini and steamed veggies. Top with dressing. Squeeze lemon over entire dish. SOURCE: VegFamily.com, Shemirah Brachah
Katie's Cucumber Salad INGREDIENTS cucumber DIRECTIONS Dice cucumber into small pieces. Put into bowl, and mix with vinaigrette and sesame seeds. SOURCE: VegFamily.com, Katie
Lovely Lavender Fruit Salad Fresh fruit salad with fragrant lavender - a lovely combination that will delight. INGREDIENTS 1 apple, cut into bite-sized pieces DIRECTIONS Toss apple, pear, and pineapple pieces in the orange juice. Add the yogurt, walnuts, and lavendar and mix thoroughly. When ready to serve, stir in the banana, agave, cinnamon and salt! SOURCE: VegFamily.com, Ginger Carlson Mock Chicken Salad Fresh fruit salad with fragrant lavender - a lovely combination that will delight. INGREDIENTS 1 lb. firm tofu (freeze, then thaw in refrigerator, then steam over water for a few minutes which will give the tofu a chewy texture). When cool, squeeze out as much water as you can and crumble into small pieces. DIRECTIONS Mix all the above ingredients together in a bowl. Chill and serve. NOTE: Use as a sandwich filling, on crackers or tortilla chips, on salad, or to stuff a tomato. SOURCE: VegFamily.com, Kathleen Cooke
Mandarin Orange Salad This beautiful salad features oranges and almonds tossed with romaine lettuce and onions and a sweet and spicy dressing. INGREDIENTS 1/4 cup sliced almonds DRESSING INGREDIENTS 1/4 cup oil DIRECTIONS Cook almonds and sugar over low heat until brown and sugar is melted. Break up lettuce on large serving bowl. Add celery, onion and oranges. Just before serving, toss with dressing. Top with caramelized onions. SOURCE: VegFamily.com, Dorothy
Tofu Egg Salad Sandwiches INGREDIENTS tofu, crumbled DIRECTIONS Mix crumbled tofu with vegan mayonnaise, turmeric, cumin, mustard, garlic salt, pepper, pickle relish and celery, all to taste. Chill, if desired. Spread mixture on bread, and garnish with lettuce leaves. SOURCE: VegFamily.com, Anonymous
Tempeh Salad INGREDIENTS 1 pkg. tempeh DIRECTIONS Break tempeh into 4-5 large chunks and steam for 20 minutes. Shred tempeh using a cheese grater, or just cut it up as small as possible with a knife. Mix in remaining ingredients and serve. SOURCE: VegFamily.com, Bob |
           |
|
|
||
|
||
