Recipes

California Waldorf Salad

California Waldorf Salad

This California Waldorf Salad features smoky tofu, fresh grapes, and crunchy pecans, all tossed together with a tangy orange poppy seed dressing. It’s a perfect refreshing dish for lunch, a picnic, or as a sandwich filling!
Couverts6
Preparation 10 minutes
Preparation time:10 minutes
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Equipment

  • Mixing bowl
  • Knife
  • chopping board,
  • Measuring spoons
  • Small bowl for dressing

Ingredients

  • 12 to 16 ounces 336 to 448 g smoked tofu, store-bought or homemade
  • 1 cup 160 g halved red or green grapes
  • 1 cup 99 g pecans
  • 1 cup 160 g diced red onion
  • 2 stalks celery chopped
  • 1 recipe Orange Poppy Seed Dressing page 129
  • Salt and pepper to taste

Instructions

  • Cut the tofu into small ¼-inch (6-mm) cubes and place them in a mixing bowl.
  • Add the halved grapes, pecans, diced red onion, and chopped celery to the bowl.
  • Pour in the Orange Poppy Seed Dressing and season with salt and pepper.
  • Toss everything together until well combined.
  • Serve immediately, or refrigerate until ready to serve.

Notes & Wine Advice

Serving Tip:
Enjoy this salad as a light lunch, or use it as a filling for sandwiches or wraps. For added freshness, toss it with a bed of baby spinach or mixed greens.
Wine Advice:
Pair with a crisp white wine like Sauvignon Blanc or Chardonnay to complement the salad’s tangy and smoky flavors.

Nutrition values

Calories: 280 kcal | Carbohydrates: 18 g | Protein: 14 g | Fat: 20 g | Sugar: 9 g
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Course; Salad / Side Dish
Cuisine; American
Diets; Gluten-Free / Vegan

Deviled Egg Salad

Deviled Egg Salad

This delicious and creamy Deviled “Egg” Salad mimics the flavors of traditional deviled eggs, but it’s entirely plant-based! Perfect for sandwiches, crackers, or even as a fun twist on tofu deviled eggs.
Couverts4
Preparation 10 minutes
Preparation time:5 minutes
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Equipment

  • blender or food processor
  • Measuring spoons
  • Knife
  • chopping board,

Ingredients

  • 10 to 12 ounces 280 to 336 g extra-firm tofu, drained, pressed, and crumbled
  • 2 tablespoons 30 g prepared yellow mustard
  • ½ cup 120 ml extra-virgin olive oil
  • 1 teaspoon white miso
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ¼ teaspoon turmeric
  • Salt and pepper to taste (black salt gives an extra egg-y flavor)

Instructions

  • Add the tofu, mustard, olive oil, white miso, garlic powder, onion powder, paprika, turmeric, salt, and pepper into a blender or food processor.
  • Purée the mixture until smooth and creamy.
  • Serve as a spread on sandwiches, crackers, or even use it to make tofu deviled eggs.
  • For the deviled eggs variation, drain and press tofu, cut it into small blocks, scoop out a “bowl” in each, and pipe in the deviled egg filling.
  • Garnish with paprika.

Notes & Wine Advice

Serving Tip:
This “egg” salad is perfect for a plant-based lunch or snack. Add fresh veggies or use it as a filling for wraps or lettuce cups to mix it up!
Wine Advice:
Pair with a dry white wine such as Chardonnay or Sauvignon Blanc, which complements the savory and creamy flavor of the salad.

Nutrition values

Calories: 250 kcal | Carbohydrates: 8 g | Protein: 14 g | Fat: 20 g | Sugar: 1 g
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Course; Sandwiches / Snack
Cuisine; American
Diets; Gluten-Free / Vegan

Jalapeño-Lime Barley Salad

Jalapeño-Lime Barley Salad

A zesty, fresh, and crunchy salad with the perfect balance of spice and citrus. This Jalapeño-Lime Barley Salad is perfect for summer meals or picnics and brings a burst of flavor with every bite!
Couverts6
Preparation 10 minutes
Preparation time:40 minutes
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Equipment

  • medium saucepan
  • Mixing bowl
  • Whisk
  • Knife
  • chopping board,
  • Measuring spoons

Ingredients

  • 3 cups 705 ml water
  • 1 cup 184 g dry pearl barley
  • ½ cup 52 g seeded and diced cucumber
  • ½ cup 126 g diced tomato
  • ½ cup 75 g diced green bell pepper
  • ½ cup 80 g finely diced red onion
  • For the dressing:
  • 1 jalapeño pepper seeded and finely diced
  • ¼ cup 60 ml fresh lime juice
  • 2 tablespoons 30 ml extra-virgin olive oil
  • Salt and pepper to taste

Instructions

  • Bring 3 cups of water to a boil in a medium-size saucepan.
  • Add the dry barley and reduce to a simmer.
  • Cover and cook for 30-40 minutes until tender and most of the water is absorbed.
  • Set aside to cool.
  • In a large bowl, add the diced cucumber, tomato, bell pepper, and red onion to the cooled barley.
  • For the dressing, whisk together the jalapeño, lime juice, olive oil, salt, and pepper in a small bowl.
  • Drizzle the dressing over the salad and toss to coat evenly.
  • Chill the salad before serving.

Notes & Wine Advice

Serving Tip:
This salad pairs beautifully with grilled vegetables or as a side dish for a Mexican-inspired meal. It’s also perfect for taking to picnics or outdoor gatherings.
Wine Advice:
Pair with a light and crisp white wine such as Sauvignon Blanc or a refreshing chilled rosé to balance the spiciness of the jalapeño.

Nutrition values

Calories: 180 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 7 g | Sugar: 4 g
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Course; Salad / Side Dish
Cuisine; American / Mexican
Diets; Gluten-Free / Vegan / Vegetarian

Millet Salad

Millet Salad

This light and vibrant Millet Salad combines the nutty flavor of millet with sweet apricots, crunchy pecans, and fresh herbs, making it a delicious, gluten-free option perfect for a summer meal or picnic.
Couverts4
Preparation 15 minutes
Preparation time:15 minutes
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Equipment

  • medium mixing bowl
  • Knife
  • chopping board,
  • Measuring spoons
  • grater

Ingredients

  • ¼ cup 60 ml extra-virgin olive oil
  • ¼ cup 60 ml white wine vinegar
  • 2 tablespoons 30 ml fresh lemon juice
  • 2 tablespoons 6 g chopped fresh basil leaves
  • 2 tablespoons 8 g chopped fresh curly parsley
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper to taste
  • 2 cloves garlic grated
  • ¼ cup 40 g chopped red onion
  • 4 cups 696 g cooked, cooled millet
  • 8 dried apricots thinly sliced
  • ¼ cup 27 g chopped pecans
  • 2/3 cup 72 g grated carrot

Instructions

  • In a medium mixing bowl, combine olive oil, white wine vinegar, lemon juice, basil, parsley, salt, pepper, grated garlic, and chopped red onion.
  • Add the cooled millet, sliced apricots, chopped pecans, and grated carrot to the bowl.
  • Stir gently until all ingredients are well coated with the vinaigrette.
  • Chill the salad in the refrigerator before serving for the best flavor

Notes & Wine Advice

Serving Tip:
Serve this salad with a side of grilled vegetables or as a hearty addition to a picnic spread. It also pairs wonderfully with a vegan protein like grilled tofu.
Wine Advice:
Pair with a light white wine such as a Pinot Grigio or a dry rosé to complement the fresh and slightly sweet flavors of the salad.

Nutrition values

Calories: 210 kcal | Carbohydrates: 32 g | Protein: 6 g | Fat: 8 g | Sugar: 7 g
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Course; Salad / Side Dish
Cuisine; Eastern Europe / International / Global / Middle East
Diets; Gluten-Free / Low Fat / Soy Free / Vegan / Vegetarian

Presto Pesto Orzo and Cannellini Salad

Presto Pesto Orzo and Cannellini Salad

A bright, fresh, and filling salad with zesty vegan pesto, orzo, and hearty cannellini beans! Perfect for a summer meal or picnic, this Presto Pesto Orzo and Cannellini Salad can be customized with your favorite pasta shape or even rice.
Couverts6
Preparation 15 minutes
Preparation time:10 minutes
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Equipment

  • Large mixing bowl
  • Measuring spoons
  • Whisk
  • Can opener
  • Knife
  • chopping board,

Ingredients

  • 6 tablespoons 96 g prepared vegan pesto
  • ¼ cup 60 ml seasoned rice vinegar
  • ¼ cup 40 g chopped red onion
  • 4 cups 676 g cooked whole wheat orzo
  • 2 cans 15 ounces, or 425 g each cannellini beans, drained and rinsed

Instructions

  • In a large mixing bowl, whisk together the vegan pesto, rice vinegar, and chopped red onion.
  • Add the cooked orzo and rinsed cannellini beans, stirring until everything is well coated with the pesto mixture.
  • Chill the salad in the refrigerator before serving for the best flavor.
  • Serve cold and enjoy!

Notes & Wine Advice

Serving Tip:
For a more filling dish, add some fresh spinach or arugula just before serving. This also enhances the flavor and adds extra nutrients.
Wine Advice:
Pair with a light and refreshing white wine, like a chilled Sauvignon Blanc or a crisp Chardonnay.

Nutrition values

Calories: 280 kcal | Carbohydrates: 40 g | Protein: 9 g | Fat: 10 g | Sugar: 2 g
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Course; Salad / Side Dish / Snack
Cuisine; Italian
Diets; Soy Free / Vegan / Vegetarian

Pistavocado Rice Salad

Pistavocado Rice Salad

A vibrant, creamy salad packed with healthy fats, fiber, and protein! The combination of fresh avocado, crunchy pistachios, and aromatic herbs make this Pistavocado Rice Salad a perfect addition to your next picnic or gathering.
Couverts4
Preparation 15 minutes
Deel op Facebook Print Recipe

Equipment

  • Mixing bowl
  • Knife
  • Measuring spoons
  • chopping board,
  • Fork

Ingredients

  • 2 tablespoons 30 ml fresh lemon juice
  • 2 tablespoons 30 ml extra-virgin olive oil
  • 2 tablespoons 30 ml seasoned rice vinegar
  • ¼ cup 25 g finely chopped scallion
  • ½ teaspoon cracked black pepper
  • ½ teaspoon fine sea salt
  • 1 tablespoon 3 g chopped fresh basil
  • 1 tablespoon 4 g chopped fresh curly parsley
  • ½ teaspoon dried thyme
  • 1 ripe avocado peeled and mashed
  • 3 cups 474 g cooked and chilled long-grain white or brown rice
  • ¼ cup 31 g pistachios, chopped

Instructions

  • In a large mixing bowl, combine lemon juice, olive oil, rice vinegar, scallions, cracked black pepper, salt, basil, parsley, thyme, and mashed avocado.
  • Stir in the cooked rice and chopped pistachios.
  • Mix well until all ingredients are evenly distributed.
  • Serve chilled, ideally the day it is made to prevent oxidation of the avocado.

Notes & Wine Advice

Serving Tip:
For an added crunch, try topping the salad with extra chopped pistachios or a sprinkle of sunflower seeds.
Wine Advice:
Pair with a light, crisp white wine like Sauvignon Blanc or a fresh rosé to complement the flavors.

Nutrition values

Calories: 280 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 18 g | Sugar: 2 g
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Course; Salad / Snack
Cuisine; International / Global
Diets; Soy Free / Vegan / Vegetarian

Raw Kale Salad

Raw Kale Salad

This refreshing Raw Kale Salad is packed with nutrients and flavor. A tangy sesame dressing and overnight marination tenderize the kale, making it a perfect light side dish or healthy snack.
Preparation 4 minutes
Preparation time:10 minutes
Deel op Facebook Print Recipe

Equipment

  • Large bowl
  • grater
  • Measuring spoons
  • Salad spinner (optional)

Ingredients

  • ¼ cup 60 ml seasoned rice vinegar
  • 2 tablespoons 30 ml toasted sesame oil
  • 1 clove garlic grated
  • ¼ teaspoon ground ginger
  • Zest of ½ lemon about 1 teaspoon
  • Salt and pepper to taste
  • 12 ounces 340 g kale, stems and ribs removed, torn into small pieces, thoroughly cleaned, and spun dry
  • 1½ tablespoons 12 g sesame seeds (optional)

Instructions

  • In a large bowl, combine the rice vinegar, sesame oil, garlic, ginger, lemon zest, salt, and pepper.
  • Add the prepared kale to the bowl and toss until thoroughly coated with the dressing.
  • Cover the bowl with a lid and refrigerate overnight to allow the kale to tenderize.
  • When ready to serve, sprinkle the sesame seeds on top if desired.

Notes & Wine Advice

Serving Tip:
For added crunch, pair with roasted nuts or serve alongside grilled tofu or other plant-based proteins.
Wine Advice:
Pair with a light, crisp white wine like Pinot Grigio or a refreshing sparkling wine.
 

Nutrition values

Calories: 110 kcal | Carbohydrates: 10 g | Protein: 3 g | Fat: 8 g | Sugar: 1 g
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Course; Salad / Side Dish
Cuisine; American
Diets; Soy Free / Vegan / Vegetarian

Cucumber, Tomato, and Quinoa Salad

Cucumber, Tomato, and Quinoa Salad

A vibrant quinoa salad with fresh cucumber, tomatoes, parsley, hazelnuts, and figs, tossed in a citrusy vinaigrette for a perfect light meal or side dish.
Couverts6
Preparation 15 minutes
Preparation time:1 hour 10 minutes
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Equipment

Ingredients

  • 4 cups 940 ml water
  • 1 cup 170 g uncooked quinoa
  • ½ cup 50 g finely chopped scallion
  • 2 cloves garlic grated
  • 1 English cucumber peeled and thinly sliced
  • 4 Roma tomatoes diced
  • 1 cup 60 g chopped fresh curly parsley
  • ½ cup 47 g toasted hazelnuts, halved
  • 6 dried figs coarsely chopped
  • 3 tablespoons 45 ml extra-virgin olive oil
  • 2 tablespoons 30 ml white balsamic vinegar
  • ¼ cup 60 ml fresh lemon juice
  • 2 teaspoons orange zest
  • ½ teaspoon dried sage
  • ½ teaspoon celery seeds
  • ¼ teaspoon dried marjoram
  • 3 tablespoons 24 g nutritional yeast (optional)
  • ¼ teaspoon ground black pepper to taste
  • ¼ teaspoon fine sea salt to taste

Instructions

  • If desired, sprinkle ½ teaspoon of salt over the cucumber slices, place them in a colander, and let sit for 1 hour to draw out excess liquid.
  • Rinse and drain well.
  • In a medium-size saucepan, bring the water to a boil.
  • Add the quinoa and cook over medium heat for 10 minutes, or until the quinoa’s tails pop up.
  • Drain and set aside to cool.
  • In a large mixing bowl, combine the scallions, garlic, cucumber, tomatoes, parsley, hazelnuts, figs, olive oil, vinegar, lemon juice, orange zest, sage, celery seeds, marjoram, nutritional yeast (if using), black pepper, and salt.
  • Gently stir in the cooled quinoa until evenly combined.
  • Serve chilled for best flavor.

Notes & Wine Advice

Serving Tip:
Serve as a light main dish or a side at barbecues or picnics. Garnish with extra parsley or orange zest for a fresh presentation.
Wine Advice:
Pair with a crisp Sauvignon Blanc or a light Rosé to complement the citrus and fig notes.

Nutrition values

Calories: 240 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 9 g | Sugar: 8 g
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Course; Salad / Side Dish
Cuisine; International / Global / Mediterranean / Middle East
Diets; Gluten-Free / Soy Free / Vegan / Vegetarian

Cilantro Cucumber Salad

Cilantro Cucumber Salad

A crisp and tangy cucumber salad with fresh cilantro, perfect as a standalone relish or sandwich topping.
Couverts4
Preparation 3 minutes
Deel op Facebook Print Recipe

Equipment

Ingredients

  • 1 cucumber thinly sliced and quartered
  • 1 cup 25 g chopped fresh cilantro
  • 2 tablespoons 30 ml rice vinegar
  • Salt and pepper to taste

Instructions

  • In a mixing bowl, combine the cucumber, cilantro, and rice vinegar.
  • Season with salt and pepper to taste.
  • Serve immediately at room temperature or chill before serving for a refreshing twist.

Notes & Wine Advice

Serving Tip:
Serve as a side dish, relish, or mix with cold rice or quinoa for a quick, healthy lunch.
Wine Advice:
Pair with a crisp white wine like Pinot Grigio or a light Sauvignon Blanc to balance the tangy flavors.

Nutrition values

Calories: 10 kcal | Carbohydrates: 2 g | Protein: 0.5 g | Fat: 0.1 g | Sugar: 1 g
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Course; Salad / Side Dish
Cuisine; International / Global
Diets; Low Calorie / Soy Free / Vegan / Vegetarian