vegan salad

Mighty Vegan Salad

Long time, no post! I hope you all didn’t miss me too much. I’ve been having a fantastic summer traveling the US and enjoying all the fun Portland activities. Seriously, I can’t keep up with all the events going on in town! We do make the most of our sunny summers here.

Tonight, I’ve got something that everyone can enjoy — a Mighty Vegan Salad! I’m not posting a “recipe” for it since this is more of an intuitive nightly ritual for me. I hope this gives you a little inspiration to make a mighty salad of your own!

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Tonight, I had:

Spinach (2 cups)

Chives, chopped (2 tbsp)

A handful of raw, whole almonds

A handful of cilantro

Some fresh mango chunks

1/3 cup cooked wheat berries

1/4 cup of lemon hummus (store-bought)

1 small avocado

About 8 cherry tomatoes

Marinated and sautéed tempeh strips (olive oil, soy sauce, pepper, coriander, chipotle)

…all drizzled with a dash of balsamic and some grape seed oil.

 

 

You can see the ingredients a little better here:

 

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I was curious myself, so I calculated the nutrition information for this salad (just the protein, fiber, and vitamin/mineral content, as I’m not concerned about calories or natural fats).

You might be surprised what this lil ol’ vegan salad brings to the table!

 

  • 28 grams of plant-based protein!
  • 1237 mg of potassium! (if you are trying to decrease high blood pressure, try for more potassium and LESS sodium)
  • 8 grams of fiber!
  • 38% daily value for iron! (with plenty of vitamin C — 83% daily value — to help it to be absorbed)
  • 23 % daily value for calcium!
  • 54% daily value for magnesium!

And who says vegans are undernourished?

That’s it for tonight, folks. Hope everyone is enjoying their summer. Make a mighty salad for me!

 

 

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“Summer is Coming” Salad Medley

Don’t be discouraged by Game of Thrones. Summer is coming, folks. And I have a feeling it’s going to be a good one.

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What’s better for a summer lunch than a hearty and protein-packed salad full of fruits, veggies, and the most underestimated nutritional powerhouse combo, rice and beans? The citrus in this dish keeps it light and fresh, and the rainbow of colors means you’re reaping the benefits of vitamins and minerals across the board. Baking the asparagus and beets beforehand means you’ll get a nice crunch in there, too.

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This is great dish to prepare ahead of time if you like to pack your lunch, or if you plan to delight your friends at a potluck. It’s also completely flexible. Don’t like kidney beans? That’s fine, you’re dead to me. I mean, *cough* throw in chickpeas or fava beans! And for the citrus addicts here, you can add some pineapple or strawberry to boost that flavor profile. Mmm, vitamin C!

Fair warning, though: your hands will look like Carrie when you’re done with the beets.

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Rice and beans are one of nature’s best combination foods, and serve as a complete protein source — that is, the two of them together provide all the essential amino acids your body needs to survive. And because it’s rice and beans, your stomach won’t be growling for afternoon munchies.

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Garnish with your choice: cilantro was a no-brainer for me. And summer…come quickly!