Watermelon, Beet, and Blueberry Chick'n Salad with Balsamic and Lime Dressing

Admittedly, for a blog about food made from veggies, I don’t typically share a lot of salads. First of all, most of the time they seem kind of self explanatory…and secondly, I like to share dishes that challenge the stereotype that folks who eat plant based diets ONLY eat salads. Having said all that, this one is too good not to share!

It is, hands down, a beautiful time of year. Blueberries are back in season and they are also on my favorites so it’s the perfect time for my Watermelon, Beet, and Blueberry Chick'n Salad with Balsamic and Lime Dressing! This is a great salad for entertaining outside because it not only looks beautiful but because there is no dairy…no fear if it comes up to room temp.

What you are going to need to buy:

Lettuce - (I know this seems vague, but seriously, use what you like…or what you have unhand! Maybe not iceberg! I used a summer mix of baby greens)

Watermelon, cut into 1/2” cubes

Fresh Blueberries

Pickled Beets, cut into 1/2” cubes - (Do not skip this ingredient! I know, I know…you don’t like beets, blah, blah, blah! Trust me! You need the tangy and salty flavor that they provide to balance all of the sweetness from the watermelon and the blueberries in this salad!

Vegan, “Chicken” - (I used the Gardein Chick’n Strips…not a vegetarian, use whatever chicken or chicken substitute you like.)

Smoked Gouda, Crumbled - (I used the Daiya Smoked Gouda Block and that’s what I would recommend. I like that smoked flavor and how it plays with the other ingredients in the salad. I know a lot of people like a tart or briney cheese, like a feta, with watermelon but with the beets in this dish, and remember you are NOT going to skip the beets…the smoky gouda is the way to go!)

Pistachios, chopped

Small Lime

Balsamic Vinegar - (I get mine locally here in Orlando from The Ancient Olive)

Fresh Mint

What you are going to need to do:

Assembly Time!

You really can’t screw this up too terribly. The only tip that I have for this salad, and all salads in general, if you are making it for a crowd, is to layer your ingredients so that when you dig into the bowl to serve it, everything is already well incorporated.

You do have a couple options for the cheese. It comes In block form and you can absolutely just chop it into small pieces (think pea sized), or you can use the tines of a fork to kind of grate the cheese over top of the salad so that it’s a bit more “crumbly.”

For the dressing, simply mix the balsamic vinegar of your choice with the juice of half a lime, to your preferred taste. (Salt and Pepper are optional, if that’s your thing!) This salad is pretty juicy with all the fruit so a little goes a long way with the dressing. Be careful: too much and it will sog-out the whole dish.
P.S. This salad pairs perfectly with a mojito, just sayin’!

Love, light and lentils, my friends!
Sarah

Fresh Green Bean Salad with Garlic and Basil infused Balsamic Dressing

Looking for ways to transform typical, boring, picnic or potluck style side salads? This Fresh Green Bean Salad with Sweet Basil infused Balsamic Dressing is the perfect salad for your shin-dig this weekend! Easy to make, and even easier to serve, this twist on the traditional creamy, cold, green bean salad is a great way to cut the dairy without cutting the flavor!

When most of us think green beans we typically think one thing: casserole. Now, don’t get me wrong, I love a good green bean casserole just as much as the next gal but I’m always looking for ways to use them in other recipes, especially this time of year when they are so fresh and inexpensive. One of the things that I love most about this recipe is that the dressing isn’t a dairy-base, which means its the perfect option for your BBQ, picnic, or potluck because their is no worry about it sitting out too long and going bad!

What you are going to need to buy:

Lettuce - (I know this seems vague, but seriously, use what you like…or what you have on hand! You don’t need too much! I like the contrast of the purple and red lettuces BUT remember this is a green bean salad, after all…not a lettuce salad with green beans in it. I would suggest your beans to lettuce ratio be at like a 3 : 1 - so don’t over think the lettuce.

Fresh Green Beans, trimmed and cut into 2 inch pieces (4 cups)

Grape Tomatoes, halved or quartered - (For an even prettier salad try using the tri-colored blend)

Fresh Basil

Olive Oil

Salt and Pepper

Minced Garlic - (from the jar is just fine…)

Maple Syrup - (The good stuff, not pancake syrup. You could also use agave or honey.)

Smoked Gouda, Crumbled - (I used the Daiya Smoked Gouda Block and that’s what I would recommend.

Pine Nuts - (or Almonds would also be quite good in this dish)

Small Lime

Balsamic Vinegar - (I get mine locally here in Orlando from The Ancient Olive)

What you are going to need to do:

This recipe can scale up or down pretty easily depending on the size of salad you want to make. I have literally made this salad as a single serving before by just cooking up 3/4 cups of green beans and washing a handful of lettuce. For a nice pot-luck or family sized salad I would suggest 4 cups of green beans. This is a green bean salad, after all…not a lettuce salad with green beans in it. I would suggest your beans to lettuce ratio be at like a 3 : 1

To begin we need to blanche our green beans. In a medium pot, filled with boiling, salted water, cook beans for 10 minutes. After 10 minutes, remove beans from boiling water and plunge into an ice bath to stop the cooking and retain the bright green color. Drain beans and pat dry with a paper towel.

Now, for assembly time!
You really can’t screw this up too terribly. The only tip that I have for this salad, and all salads in general, if you are making it for a crowd, is to layer your ingredients so that when you dig into the bowl to serve it, everything is already well incorporated.

You do have a couple options for the cheese. It comes In block form and you can absolutely just chop it into small pieces (think pea sized), or you can use the tines of a fork to kind of grate the cheese over top of the salad so that it’s a bit more “crumbly.”

For the dressing, mince 3-4 large basil leaves into very fine pieces. (Note: please use fresh basil…this is not the place for the dried stuff. It just will not taste the same!) Combine 1/2 cup of Olive Oil, 1/2 cup of Balsamic Vinegar, 2 tablespoons of Maple Syrup, 1 tablespoon of minced garlic, minced basil, and salt and pepper to taste.

This salad is best served very cold! If possible, assemble all ingredients (minus the dressing) and let chill in the refrigerator for 30 minutes, up to one hour, before serving to make sure the green beans are not still lukewarm from cooking. Drizzle the dressing over the salad before serving. Finish with a fresh squeeze of lime, and garnish with a few more small basil leaves.

Enjoy!

Summer Squash and Sweet Corn Chowder

While everyone else is itching for pumpkins I’m trying to hold onto every last flavor of the Summer season that I can! With only a month or so until we fall into Autumn, I’m also trying to take advantage of the bountiful and inexpensive Summer produce while it lasts and this Summer Squash and Sweet Corn Chowder does just that.

If there is anything that you have left at the end of the Summer season it’s probably sweet corn and squash! This chowder, while isn’t necessarily a 30-minute meal, is still a great weeknight option because most of the cook-time is just simmering, making it a great multi-tasking dinner option. All in, you’re looking at maybe 45 minutes, because we are going tome our own stock, but trust me, it’s totally worth it.

What you are going to need to buy:

Fresh Sweet Corn (4 ears) - (I repeat, fresh…as in, on the cob, as in, not in a can!)

Yellow Squash - (I like the look of the yellow squash mixed with the yellow corn in this recipe….but if you’ve got zucchini to get rid of you can absolutely use that.

Mushrooms - 1.5 to 2 cups (We like either shiitake or cremini mushrooms. If you live in the South East and can find the “gourmet blend” at your local Publix, even better!)

Carrots

Medium Shallot, diced

Minced Garlic - (from the jar is fine…here is a great option from Spice World!)

Olive Oil

Salt and Pepper

Fresh Thyme

Dry White Wine - (Remember, if you wouldn’t drink it…don’t cook with it)

All Purpose Flour

Your favorite plant based milk - (I used the Forager Project Brand Half & Half)

Scallions, for garnish

What you are going to need to do:

Step one is to prep your corn. Remove the husks and as much silk as you can. Rinse and pat dry.
Using a sharp knife, remove the kernels from the cob, cutting as close to the cob as you can. Watch your fingers. Place corn in a large bowl and set aside.

In a large pot bring 6-8 cups of water to a boil, with 3 tablespoons of salt and 2-3 stems of fresh time. Once water is simmering, add your corn cobs to the pot (If your corn cobs are too large just cut in half) and allow to simmer for 30-35 minutes, stirring occationallly, while you prepare the rest of the vegetables. Stock should reduce by about half.

Chop shallots, squash and carrots into small pieces (about 1/2” thick) Mushrooms can remain slightly larger, as they will drastically shrink down when cooked.

In a large skillet, over medium heat, cook sweet corn and carrots with 2 tablespoons of olive oil, and a pinch of salt and pepper, until bright yellow and slightly softened. (3-5 minutes) Reserve 1/2 cup of corn/carrots for garnish when serving and set the rest aside in a large bowl.

In the same skillet, over medium heat sauté, in olive oil, garlic, squash, shallots, and mushrooms, being careful not to let. the vegetables take on too much color, or stick to the bottom of the pan. (about 5 minutes) After shallots have turned translucent, and mushrooms have reduced in size, add the corn and carrot mixture back into the skillet and sprinkle over 2-3 tablespoons of all purpose flour. Stir veggies to incorporate the flour. Cook for one-two minutes until the flour smells slightly nutty.

Deglaze the skillet with 1/4 cup of dry, white, wine and stir, somewhat vigorously, to thicken. Slowly add 1 cup of strained corn cob stock to the skillet. Reduce heat and set skillet aside.

Strain out all solids from the corn cob stock and gently add all of the vegetables into the stock pot. Mix until well incorporated, making sure there are no lumps. Increase heat to medium and add 2 cups of your favorite plant based milk. Bring to a light boil, reduce heat and let simmer for another 5-7 minutes before serving. Taste for seasoning. At this point, it almost always needs back pepper!

Serve sprinkled with a tablespoon on the reserved corn/carrot mixture from earlier and the diced scallions.

Additional, top with your favorite brand of vegan cheddar spreads - (We love the Cheddar Shreds from Follow Your Heart)

Serve and enjoy!