The retro-classic “Wedge Salad”: The salad that eats like a steak. I mean, c’mon, who doesn’t want to eat a salad that requires you to use a knife and a fork to do so?! Full of wholesome and flavorful ingredients, these vegan wedge salads are satisfying enough to be their own meal, but they’re also a perfect show-stopping spectacle to help kick-off your next dinner party.
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One of the things I’m most proud of with my Italian heritage, is that I have descended from a people who turned leftover bread into a salad. I mean, what could be better?! What makes a Panzanella, or bread salad work, aside from the charred chunks of olive oil soaked ciabatta, is the balance of sweetness and acidity that comes from the other fruits and veggies that are tossed along with it. As with many Italian staples, it is traditionally made with tomatoes. But not today! I’ve taken this classic Italian staple and turned the volume, flavor, and color up by simply using watermelon instead. How’s that for Italian ingenuity?!
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When we think of the word “bruschetta”, we often think of an Italian version of a pico de gallo, made with fresh tomatoes, tons of garlic, and fresh basil. What most people don’t know is that the word “bruschetta” actually refers to the charred bread that’s underneath all of the toppings. So, in keeping with the inventive traditions of bruschetta, I have kept the charred bread, but I’ve kicked the tomatoes out. Instead, I’m shaking things up a bit, and using watermelon instead.
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Potato salad is one of the most indulgent things you can eat. It’s nothing but refined carbohydrates bathed in sweetened mayonnaise. What’s more decadent than that?! But what if you could have all of the joy of a potato salad without all of the oil-based mayo? Thanks to my Universal Vegan Cold Salad Dressing, I have turned this naughty indulgence into a high-protein, plant-based salad that’s good for eating alone in front of the TV, taking to a picnic, or serving to your fanciest party guests.
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Macaroni salad is one of the most indulgent things you can eat. It’s nothing but refined carbohydrates bathed in sweetened mayonnaise. What’s more decadent than that?! But what if you could have all of the joy of a mac salad without all of the oil from the mayo, and even without any of the actual macaroni? Thanks to my Universal Vegan Cold Salad Dressing, I have turned this naughty indulgence into a high-protein, plant-based salad that’s good for eating alone in front of the TV, taking to a picnic, or serving to your fanciest party guests.
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Here’s how I see it: “cold salads” are to summer what “hot dishes” are to winter, so this “Universal Vegan Cold Salad Dressing” is my summertime Cream of Whatever soup. Makes sense, right? Potato salads, macaroni salads, rice salads, chickpea salads, broccoli salads… Just start with your favorite carb or veggie, use this Universal Dressing in place of mayo, add your favorite cold salad accouterments, and season to taste. Done. Super creamy, satiating, and protein packed.
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I’m not sure where I first had the non-vegan version of this salad, but I was totally obsessed with it for quite a while. It’s a really easy recipe, thawed frozen peas, mayo, bacon, cheese, onion… But I needed to make it vegan, and I decided that since I was going to go through the process of veganizing it, I might as well make it healthier as well.
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I created this recipe out of my love for all things miso, sweet and savory. Looking for an oil-free alternative to my “Good Good Sauce”, I came up with this recipe that uses just a few pantry ingredients that can be tossed in a jar, shaken and served.
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This quick and easy vegan ramen noodle salad comes together with the help of That Good Good Sauce. Whether you’re looking for a simple work lunch, or a dish to take along to a potluck or picnic, this salad is easily scale-able and can be made ahead. Sub in your favorite vegetables, or toss in some of That Good Good Tofu to up the nutrients and protein of this dish.
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