Jamie Oliver

forum: Food & Drink

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#1 Sat 21 Apr 07 9:13am

tarani

Member
Member since Thu 19 Apr 07

great salads

hey guys my job is to make salads that are vegan and vegeterain i was wondering if any of you had some great recepies that have no milk products and no garlic or onion
thanks
and also some great dressing ideas smile  smile

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#2 Sat 21 Apr 07 11:31am

purple-jet-blue

Member
Occupation stay at home mum
From swindon
Member since Mon 05 Mar 07

Re: great salads

green salad, mixed  tomatos, mushrooms,corget, bean sprouts, and i light vingar sprinkle.

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#3 Thu 26 Apr 07 7:57am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: great salads

Basic Green Salad

Salad Ingredients:
Salad greens, rinsed and dried: Lettuce torn into bite sized pieces, baby spinach, arugula, mixed salad greens, etc.

Optional Ingredients:

alfalfa sprouts,
sunflower sprouts
tomato slices or cherry tomatoes
cucumber slices
avocado cut into 3/4" cubes
shredded carrot
shredded red cabbage
bell pepper, seeded and sliced thinly
olives, pitted, and sliced if desired
sliced radishes
chopped fresh herbs, whole basil leaves
nuts: sunflower seeds, walnuts, or pecans
dried cherries, cranberries or raisins
sun dried tomatoes
cooked sweet corn kernels
crumbled feta cheese, soy cheese
crumbled tofu
cooked black beans, garbanzo beans or kidney beans
Fried cubes of tempeh, tofu, etc
Lemon and Oil Dressing Ingredients:
2T fresh lemon juice
4 T extra virgin olive oil
1 t dried basil
1/2 t dried marjoram
1/4 t dried thyme
1/4 t salt
1/8 t black pepper
Salad Directions:
Place salad greens in a bowl twice the size needed to hold the salad (this will make tossing it easier.)
Choose and prepare 5-9 other salad ingredients from the list, try to create a pleasing mix of tastes, colors and textures.
Arrange your chosen salad ingredients on top of the greens
If all the salad will be eaten right away, dress the salad with your dressing of choice.
If you will be storing some salad for later, dress the individual servings, since an undressed salad stores better.
Toss and serve.
Salad Dressing Directions:
Place all ingredients in a small jar with a leak proof lid.
Close lid tightly and shake until dressing is well mixed.
Use to dress salads, cooked veggies, etc.
Can be stored in the refrigerator for up to 3 days.

Greek Tofu Salad

Ingredients:
1 lb firm tofu
1/3 cup olive oil
1/3 cup wine vinegar
1 tablespoon basil
1/2 teaspoon black pepper
1 teaspoon oregano
1 teaspoon salt
2 small tomatoes
1 cucumber
1 cup black olives
Instructions:
Cut 1 block tofu into small chunks the size of dice. Press the chunks gently with towels or cloths to absorb any excess water.
Whisk remaining ingredients together in a bowl.
Pour this marinade over the tofu and let sit for at least an hour, or up to overnight.
Meanwhile, chop veggies, stir them into the tofu mixture and toss. Or bake the tofu as below, (or fry the marinated tofu in a little oil), and slice into strips before adding to the salad.
Serve as a salad on its own or atop a bed of fresh spinach leaves (or other greens).

Rice and Red Lentil Salad

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Contributed by Geraldine Hartman, author of 'Not Just For Vegetarians, Delicious Homestyle Cooking, the Meatless Way.'
This is an ideal cookbook for transitional vegetarians, also for non-veg who want a healthier, lighter, more varied diet. Geraldine's recipes are both flexible, and blissfully familiar - if you have a comfort food that you remember from childhood, or want a favorite family recipe in a vegetarian version,
'Not Just For Vegetarians, Delicious Homestyle Cooking The Meatless Way is just for you.

Geraldine thoughtfully sent two other Indian recipes from her cookbook to eat with the salad:
Indian Chapati Flatbread and Easy Vegetable Curry


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Rice and Red Lentil Salad

Ingredients:
1/2 C. uncooked red lentils (masoor dhal)
1 large (red, sweet variety) unpeeled apple, grated or finely diced
1 T. lemon juice
4 C. precooked brown rice
1/2 C. raisins
1/2 C. unsalted shelled peanuts (opt.) or other nuts
1/2 C. unsalted (hulled) sunflower seeds
1/2 C. unsweetened shredded coconut
1 T. grated fresh ginger root (peel first)
Directions
Thoroughly rinse and drain lentils. In a small saucepan, combine lentils with enough cold water to cover and bring to a boil over medium heat. Reduce heat to low and gently simmer for 5-10 minutes, just until water is absorbed (don’t overcook or lentils will become mushy). Remove from heat and set aside to cool.
In a large bowl, sprinkle apple with lemon juice. Add remaining ingredients and toss to combine. Just before serving, drizzle each serving with Curry Yogurt Dressing:
1/2 C. plain yogurt
1/4 C. light mayonnaise
1/2 - 1 T. (good quality) curry powder, to taste
1/2 - 1 T. brown sugar, to taste
2 T. tahini
In a small bowl, whisk together all ingredients. Adjust seasonings to taste. Dressing should be tart, go easy on the brown sugar.

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#4 Thu 26 Apr 07 9:56am

heidikan

Member
From Hong Kong
Member since Tue 13 Jun 06

Re: great salads

sounds very nice... i will try the Rice and Red Lentil Salad tonight  roll

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