These incredibly delicious Italian-inspired dishes are going to be a hit at your next summer dinner party. Not only are they perfect to feed a hungry crowd, but they can all be made in advance and served at room temperature. That means less time for you in the kitchen, and more time to party with your guests, dipping the night away!
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I’m sure there are lots of folks out there that think that vegans only eat salads. Well, to that I say, if a salad is a collection of delicious ingredients topped with a delicious sauce or dressing, then yeah, pretty much, as a vegan, I only eat salads. And this “Spirit of Minestrone Soup Salad” is the epitome that proves the rule. It’s got everything you’d want in a delicious, warm bowl of minestrone soup – the beans, the veggies, the pasta – but they’ve all been tossed into an insanely delicious Zippy Tomato Vinaigrette that renders your favorite soup conceivable to eat when it’s over 100 degrees outside.
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I call this my “So Good Salad” because, well, it’s just SO GOOD. This Spicy Curried Cauliflower and Lentil Salad (moreover, the Spicy Mustard Curry dressing on this salad) has got it all, I am not kidding. It’s bright and acidic, and sweet, and savory, and both spicy and heavily spiced, and it’s crunchy and creamy and fresh and herbaceous. Did I also mention that it’s delicious?! It both promises and delivers. Your taste buds won’t know what hit ‘em, but they’ll keep coming back for more.
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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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