Ten in 2010: Two Healthy, Vegan Salads

I stayed on track this week with my Ten in 2010 goals. I did my runs and yoga classes, I exercised 6/7 days, and ate 100% vegan AND healthy. I also lost a 1/3rd of my vacation and holiday weight gain.

The secret to eating healthy (and vegan) and maybe just life in general, is to plan ahead and always have food you can eat available.

This week to help me along I made two healthy, vegan salads. The recipes come from the 21-Day Vegan Kickstart. The first recipe is Couscous Confetti Salad. A colorful mix of whole-wheat couscous, chopped vegetables, and golden raisins.  The dressing is seasoned with curry powder to give a bit of a kick and the flavor combines well with the sweet raisins. This was a big hit, not just with me, but with my friends too.

The second recipe is a Hoppin’ John Salad. Made with black-eyed peas (the first time I’ve had them!), Hoppin’ John is a traditional New Year’s dish. This version was made with brown rice and served cold with a lemon-garlic dressing. This was a big hit too, but only with me. Because I didn’t share it. 😛

I also made a big pot of Cinnamon-Raisin Oatmeal for breakfast. When I didn’t have my oatmeal, I ate fruit with a non-dairy yogurt and 7-grain puffed cereal.

If you would like to join the the Ten in 2010 group, visit Lori at the RecipeGirl blog HERE.

Native Foods

Right before I left on vacation, I had to go to a meeting in the Desert. The meeting was on Vegan Tuesday, so I stopped at Native Foods for lunch. Native Foods is a small Southern California regional chain of vegan restaurants.

I ordered the Hollywood Bowl: brown rice, steamed vegetables, marinated tofu spears, and peanut sauce. It was light, tasty, and healthy. Gotta love it.

(Today I am in Bora Bora.)

Southwestern Sweet Potato and Quinoa Salad

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The past few weeks I’ve been on a sweet potato salad kick. This week marks my 3rd week in a row making one. Last week I mentioned finding this recipe on Mark Bittman’s website, that it sounded delicious, and that I would make it in a couple of weeks. Well, I couldn’t wait–I made it this week.

In this salad, unlike the others I made,  the sweet potatoes are relegated to a supporting role. However, it doesn’t mean the salad is any less delicious. In addition to the sweet potatoes and quinoa the salad has: avocado, toasted pepitas, red onion, red bell pepper, yellow bell pepper (my addition). It’s all dressed in a lime vinaigrette, spiced with chili powder, and flavored with cilantro. It’s a great vegan recipe, packs a punch, and is immensely satisfying.

Although I found the recipe online, it’s also in How to Cook Everything Vegetarian. I think you should all run out and make this as soon as possible.

You can find the recipe HERE. I want to try the original version and then try the suggested millet. YUM!

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Sweet Potatoes!!

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I heart sweet potatoes and was considering holding a Sweet Potato Week just like my recent Pumpkin Week. I decided against it because I didn’t want to get sick of sweet potatoes like I did with pumpkin. I’m just getting over my pumpkin ennui.

For a change, I’ve been going back to some of my cookbooks that I haven’t cooked or baked from in awhile. I recently made  Sweet Potato Muffins with Crystallized Ginger from Vegetarian Cooking for Everyone. I also busted out my book that started me off, the original version How to Cook Everything to make some of the sauces for my pizza party.

This week’s Vegan Tuesday recipe~Morrocan Sweet Potato Salad~ comes from The Art of Simple Food. I changed the recipe a bit. I added a red onion, used lime juice instead of lemon, and doubled the cilantro.  The salad is spiced with saffron, paprika, and cumin.

Moroccan Sweet Potato Salad

Adapted from The Art of Simple Food
  • 1 pound of sweet potatoes, peeled and cut into cubes
  • 1 red onion, coarsely chopped
  • Extra-virgin olive oil
  • Salt
  • Pinch of saffron threads
  • 1/2 teaspoon of grated fresh ginger
  • 1/2 teaspoon of ground cumin
  • 1 teaspoon of paprika
  • Salt
  • 2 tablespoons freshly squeezed lime juice
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup chopped fresh cilantro
  1. Toss sweet potatoes and onions with olive oil and sprinkle with salt. Place in 375º F oven and roast until sweet potatoes are tender. Remove from oven and set aside.
  2. Meanwhile, whisk together saffron, cumin, paprika, salt, and lime juice. Slowly add in olive oil. Pour over sweet potatoes while they are still warm. Stir in cilantro. Let sit for 30 minutes, tossing occasionally. Serve at room temperature.

The salad is good, but not as good as Mark Bittman’s Roasted Sweet Potato Salad with Black Beans and Chili Dressing. I made it for a pot luck a few weeks ago, took pictures, and never blogged it. So here it is:

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While googling it for the recipe, I found another Mark Bittman sweet potato salad that sounds delicious: Southwestern Sweet Potato and Quinoa Salad. I’m going to make this for another potluck in a couple weeks.

Spanish White Beans with Squash and Red Pepper Pilaf

{This is my Vegan Tuesday post, which obviously is late this week. It’s been one of those crazy weeks. Vacation in exactly 3 weeks, can’t wait.}

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Both of these recipes came from the very.last.issue. of Gourmet and both are naturally vegan. Both quick (even the prep time for the butternut squash–either I’m getting good or there was magic in the air), I came home from work at 6:30 pm, started the pilaf, then moved on to the beans, and finished both in time for my 8 pm yoga class. You’re supposed to add spinach to the beans, but I didn’t have any.

Click HERE for the Spanish Beans recipe and click HERE for the Squash & Red Pepper Pilaf recipe.