INGREDIENTS
Iceberg lettuce
1 diced Cucumber
Endive
1 chopped Tomato
1 grated Carrot
1 diced Avocado
½ diced Red capsicum
¼ cup Sunflower seeds
1 diced Celery stick
Handful Alfalfa sprouts
Corn kernels off one cob
½ tsp herb salt
4 slices wholemeal bread
Dressing
1 cove garlic-crushed
Juice 1 lemon
2 tsps brown sugar
1 can coconut cream
Method
· Break iceberg lettuce and endive into small pieces.
· Toast bread and cut into cubes.
· Place into large salad bowl with remaining ingredients.
· Mix sauce ingredients together and toss through salad.
Variation:
Dress with the sweet mayo sauce (see recipe) instead.
Add cooked chickpeas, chopped snow peas.
Add sunflower seeds.
Serving suggestions:
Yummy on it’s own, with hot chips or put into a wrap.
This one was inspired while thinking of a meal using hazelnuts and leftover rice from the previous night’s dinner.
INGREDIENTS
Jasmine Rice
Hazelnuts
Snow peas
Carrot
Capsicum
Lettuce
Cucumber
Cherry tomatoes
Sunflower seeds
Celery
Corn
Lime juice
Tamari
Pepper
Herb salt
Dressing:
Coconut oil
Paprika
Lime & lemon & orange juice
Nutmeg
Herb salt
Pepper
Method
· Mix tamari through the cooked rice, chop all of the salad ingredients and mix it all together adding seeds and nuts.
· Mix the dressing ingredients together and pour over the salad.
Variation:
This dressing may be too citrusy for some, but hey, whatever takes your fancy. J
Fresh & tasty; serve with the DYNAMIC DRESSING (see recipe) for an awesome combo.
INGREDIENTS
One avocado
Lettuce
Silver beet or spinach
One sliced burpless cucumber
Sprouts
METHOD
Roughly chop all ingredients and toss in salad bowl.
INGREDIENTS
Cooked Jasmine Rice
Celery
Broccoli
Tomatoes
Zucchini
Parsley
Corn
Herb salt
Sunflower seeds
Pepper
Soy sauce
Thyme
Lemon juice
Alfalfa sprouts
Olive oil
Method
· Steam broccoli. Zucchini and corn.
· Dice celery and tomatoes.
· Place rice in individual bowls or 1 large bowl.
· Add vegetables, seeds, herbs, lemon juice, olive oil and soy sauce to taste.
· Mix thoroughly and serve.
Variation:
Steamed onion or other veg may be used. Sultanas, sesame or poppy seeds are a yummy addition. Nuts such as walnuts are also great.
Serving suggestions:
May be eaten hot or cold in lettuce leaves.
This is a salad we came up with while sitting by the fire when camping. We had some tangelos that were given to us and we had collected oranges and grapefruits from trees in the area. We had baked vegies in foil one night and in the morning, just for fun, we decided to wrap up fruit in foil and place them on the hot coals.
INGREDIENTS
1 tangelo, 1 grapefruit and 1 orange wrapped in foil and placed on hot coals from a campfire. (or put ‘em in the oven if you are at home).
Sunflower seeds
Raisins
Olive oil
Mixed nuts
Herb salt
Pepper
Method
· When you reckon the fruit is hot, pull it from the fire, peel the skin off and chop them up. Chuck them into a container and add the other ingredients and mix thoroughly.
Variation:
Whatever fruit is available.
Serving suggestions:
A warm breakfast to eat by a camp fire
INGREDIENTS
4 large potatoes
Garlic chives
4 sweet potatoes
1 red onion, thinly sliced
1 tblsp chopped parsley
Herb salt
1 cup cooked cannelloni beans
Black pepper
1 tblsp Sunflower seeds
Method
· Cube and steam potatoes.
· Add other ingredients and mix well. Too easy!
Variation:
Add steamed broccoli.
Serving suggestions:
Cover with ‘spicy and nutty sauce’ (see recipe) or dressing of your choice.
Serve with green avo salad.
INGREDIENTS
Vermicelli noodles - 100 gms.
Chick peas - 1 tin (drained) or equivalent fresh (see 'vegan cooking tips' on right panel).
Capsicum - 1 diced
Spring onions - 2 diced
Carrot - 1 small, grated.
Beetroot - grated
Oranges - 2 peeled and diced.
Corn - Kernels from 1 raw cob.
Celery - 1 large stick, diced.
Parsley Sprouts
METHOD
· Pour boiling water over noodles and let soak for 3 minutes then drain.
· Prepare ingredients as above.
· Combine in a large salad bowl.
Variation:
Replace chickpeas with other legumes. Add nuts.
Serving suggestions:
Dress with DYNAMIC DRESSING (see recipe). Serve on plate of lettuce.
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