Here’s a neat idea: packing your salad in a jar for a quick meal.
It’s easy enough, but keep these tips in mind:
Most important rule: dressing at the bottom, greens at the top. Keep them as far away from one another as possible. If you do that, your greens will stay crispy and fresh, no problem.
Use the resting time to your advantage. Place items that’ll soak up and marinade in the dressing as the next layer for the best salad flavor. Cooked grains, tofu, meats, mushrooms—anything that is spongy and will suck up that yumminess as the jar sits in the fridge.
To make the salads a little more hearty and filling, try adding a protein like chicken, quinoa, beans or cubed tofu.
We’ve had these salads last as long as 10 days in the fridge without getting soggy, yucky or anything but delicious.
I try to keep the ratio of each jar about half-and-half—half toppings, dressing, grains, proteins and half greens.
For a few more tips, see the source: http://backtoherroots.com/2013/04/09/salad-in-a-jar-101/
Here are some nice combinations:
Strawberry Spinach Salad with Strawberry-Lime Vinaigrette
Strawberry-Lime Vinaigrette (I use about two tablespoons of dressing per pint-sized jar)
Sliced Green Onions
Mexican Chickpea Salad with Chile-Lime Dressing
Chile-Lime Dressing (I use about two tablespoons of dressing per pint-sized jar)
Cooked Brown Rice
Halved Grape Tomatoes
Tofu Living Salad with Sesame-Lemon Dressing
Sesame-Lemon Dressing (I use about two tablespoons of dressing per pint-sized jar)
Drained, Pressed and Cubed Extra Firm Tofu
Sliced Red Bell Pepper
Sunshine Salad with Orange Marmalade Vinaigrette
Orange Marmalade Vinaigrette (I use about two tablespoons of dressing per pint-sized jar)
any tips for not eating the same meal every day when you're the only vegan in the family? i tend to eat like, whole wheat toast, tomatoes, onions, and beans every day bc my family doesn't buy salad or fruits for me to experiment with. i'm only fifteen so there's not much i can do about it either. thank you in advance!
Wait your family doesn’t buy fruit and vegetables??? like at all?? :OO Im sorry but thats not healthy! Everyone needs fresh fruit and vegetables in their diet. I suggest you have a talk with them about the benefits of fruit and veg and how important it is for your health to consume on a daily basis, especially at your age when youre still growing! If this is due to budget reasons, perhaps consider reducing or not buying junk food/meat. Fruit and vegetables are vital and if you’re vegan you need them for so many vitamins and minerals! They are so important I cannot stress this enough!
Here are some meal ideas for you, some do contain a bit of fruit and veg
- Veggie stir-fry with rice, noodles or quinoa - Spaghetti with pesto - Soba noodle salad (Soba noodles, tofu, broccoli, sesame seeds, tamari etc) - Buddah bowls (heaps of roast veggies, brown rice/quinoa, with beans and maybe some lemon tahini dressing - Vegan Pizza - Curries - Dahl - Falafels - Pho - Rice paper rolls with dipping sauce - Large salads- lettuce, roast pumpkin and sweet potato, chickpeas, tomato, cucumber - Soups: - mixed veggie soup - pumpkin soup - tomato soup - Red lentil and coconut soup - Potato and leek soup - home made sushi - Pasta with napoli sauce - quinoa salad - Pasta salad - grilled veggie wraps with hummus - Sushi Bowls - Gnocchi with napoli sauce (if you are buying gnocchi, check back of packet) - Vegan nachos - Vegan burritos - Vegan Tacos - Pad Thai - Homemade veggie burgers (made from sweet potato, beans/lentils, quinoa etc) with sweet potato fries. - Vegan quiche (base make from tofu instead of eggs) - Scrambled tofu with toast - Risotto - stuffed sweet potatoes - Stuffed Bell Peppers - Vegetable pot pie
- Oatmeal (regular, baked, overnight oats- so many different ways you can have them! Keep changing the favour up!) - Banana ice cream - Acai bowls - Granola with fruit - Rawnola (raw granola) - Vegan pancakes topped with banana ice cream, maple syrup and berries - Vegan crepes - Smoothies (endless combinations) - Chia puddings - Toast with Peanut butter and jam - Toast with peanut/almond butter and grilled bananas with cinnamon - Toast with Avocado - Big Breakfast: Scrambled tofu on toast, avocado, grilled mushrooms, tomatoes and spinach - Fruit salads (or mono meal of fruit) - Smoothie Bowls Snacks:
- Fruit - Smoothies or smoothies bowls - Bliss Balls - Fruit salads - Veggie sticks with dip (Eg: Hummus, sweet potato dip etc ) - Popcorn - Crackers with tomatoes - Homemade muesli bars - Vegan Parfait (I have a recipe here) - Chia puddings - Raw crackers - Vegan yoghurt (soy/almond/coconut) with fruit
and here are some amazing websites for recipes and more inspo.
Today is sooo long, fortunately I had time to have a proper
lunch before lecture, work and studying ✨ I packed a chickpea, kidney
beans, tomato, cucumber, bell pepper, caper and sesame salad and now I’m
finally on fall break 🍂
First things first, let me start by saying @bananablondie108 ’s Citrus Tahini salad dressing is AMAZING! I used it on the dressing for the salad and it tasted so damn good! Check it out, and make it. You will not regret it. It has a lovely gang of ginger that elevated it so much.
Anyways, I made my old Mac n Cheese recipe along with sautéed green beans and salad!
My sister helped with some chopping as well as sautéing the green beans! Before dinner I made an intense legs and abs workout that my sister and I did! We were dripping in sweat! If you guys are interested in the workout let me know and I’ll post it on my tumblr!
Green beans: white miso paste • garlic • lemon • crushed chilli flakes
Mac n cheese sauce: 2 cups almond milk • 2 tbs flour • heaping half cup nutritional yeast • juice from half a lemon • 2 tsp each of ( garlic powder, onion powder, basil) • 1 tsp chilli powder • 1 tsp of paprika
Just heat it all in a saucepan til thick n creamy! Top with fresh basil, more nooch, and toasted breadcrumbs if you desire!
Heads up, got loads of posts coming your way the next couple of days!
Vegan chickpea salad sandwiches, and french fries for me and Tyler 🌱
For this chickpea salad I didn’t use any vegan mayo because I never liked mayo in the first place haha I used mashed cooked chickpeas, finely chopped onion, celery, and carrot, added some dijon mustard, salt, pepper, lemon juice, fresh dill, and paprika. To make this creamy like how it would be with mayo, I took about a cup of the chickpeas and blended them in the food processor with some almond milk until it had a hummus consistency. This was so yummy and refreshing. We had this on 12-grain bread with horseradish mustard, spinach, tomato, and dill pickles!
Arabic inspired salad with leftover quinoa, capsicum, tomato, onions, chickpeas, olives, cilantro and avocado. So so good with a salad dressing made with lemon juice, cumin, paprika, cinnamon and olive oil.
Sorry for my absence, but i have some problems with my internet connection
I miss you my little oat flakes, i miss your questions ):
Well here’s the dinner i had three days ago: bell pepper soy burger with a side of lettuce, tomato, grilled veggies and chickpeas salad, seasoned with evo oil, salt, pepper + wholemeal bread