Hey folks,

As I mentioned yesterday, I'm takin' you back to the themes this weekend.  Yesterday I shared a sweet recipe, so now let's look at a savory one!  VeganFrosty posted the following power salad on vegweb that will hit the spot on any summer day!


INGREDIENTS (use vegan versions):

1/2 cup sweet corn

1/2 cup garden peas

1 can (15 ounces) chickpeas

1 cup soya beans

1 can (15 ounces) kidney beans

4 carrots, chopped

1 cup broccoli, chopped

1/2 cup green beans, chopped finely

4 celery sticks, chopped finely

4 spring onions, chopped finely

1/3 a cucumber, chopped finely

1/2 cup fresh spinach, chopped

4 teaspoons olive oil

6 teaspoons soy sauce (I use reduced sodium)

4 cloves garlic, minced

4 teaspoons toasted sesame oil

2 teaspoons balsamic vinegar

2 teaspoons mixed spice (seasoning of your choice)

salt and pepper, to taste

quinoa or couscous, to serve


Boil sweet corn, peas, chickpeas, soya beans, and kidney beans until tender and warmed. Steam the carrots and broccoli until tender.

Once vegetables and beans are done cooking, add all to a large bowl.

For dressing, add olive oil, soy sauce, garlic, sesame oil, vinegar, and spices into a shaker and mix, or mix by hand.

Pour over the salad and stir to get everything covered. Serve over a bed of couscous or quinoa.

Makes: 4 Servings, Preparation time: 30, Cooking time: 30