For the squash:1 cup tamari 1 cup sesame oil 4 tablespoons maple syrup 1 lime, zested and juiced 2 tablespoons fresh ginger, grated 2 garlic cloves, crushed ½ cup of basil, stems removed 2 ½-inch thick wedges of onion squash, seeds removed For the wild rice salad: ½ cup wild rice, cooked 1 cup red cabbage, very finely sliced ¾ cup mustard leaves Here at … [Read more…]
Not only is this salad from the Vegan Everything cookbook packed with nutrients from beta carotene-rich squash and whole grains, but it gets a huge bump in flavor from buttery, toasted nuts and a tangy lemon dressing. For the dukkah: ½ cup mixed raw nuts2 tablespoons sesame seeds2 tablespoons coriander seeds1 tablespoon cumin seeds½ teaspoon … [Read more…]
The mingling of warm and cold vegetables, crunchy apples, meaty chickpeas, and the slight tingle of a thinly sliced red onion pack this salad from the Smorgasbowl cookbook with lots of flavor. What you need: For the salad: 3 tablespoons olive oil, divided2 small zucchini, diced ½ small yellow onion, diced 1 (16-ounce) can of chickpeas, strained and … [Read more…]