Ride and dine.
Caesar salad on the go (in a box, with plastic cutlery, while on the subway heading home from work).
My early morning avocado craving has now been taken care of.
Apetito a la mexicana: spinach quesadilla and an avocado salad (Taken with Instagram at Guacamole Restaurant)
Palm salad. (Taken with Instagram at Circus Fine Brazilian Cuisine)
Eggless Egg Salad – With Curry, Asparagus, and Raisins
1 Package Extra Firm Tofu
5 Asparagus Stalks
½ Small Onion
¼ Cup Raisins
½ Cup Vegan Mayo
3 Tsp Curry Powder
¼ Tsp Cinnamon
2 Tsp Lime Juice
2 Tsp Agave
Salt & Pepper to Taste
The first thing you want to do is drain your tofu really well. To do so, cut the tofu in half to make two thin slabs. Wrap both halves tightly in a paper towel, pressing any water out as you do so. Then pile a heavy cutting board on top, weigh it down with any other heavy objects you may have, and let it sit for 20 minutes.
Chop asparagus and onion, and toss them in a bowl with the raisins.
Unwrap your tofu. Crumble it with your fingers and add it into the bowl. Mix in all other seasonings and ingredients using a fork.
Place the eggless egg salad in the refrigerator overnight and serve the next day.
*For a beautifully shot, image-by-image set of instructions, click the image above
Grilled Red Onion and Cucumber Salad With Yogurt-Mint Dressing
2 red onions (peeled and sliced 12 inch thick crosswise)
3 cucumbers (peeled halved lengthwise and sliced 12 inch thick)
3 tbsps fresh oregano (finely chopped)
12 cup feta cheese (crumbled)
1 cup plain yogurt (drained in fine sieve about 30 minutes)
2 tbsps tahini
1 tbsp olive oil
2 tbsps fresh lemon juice
2 cloves garlic (finely chopped)
14 tsp cumin
14 cup chiffonade (mint)
freshly ground pepper
Fancy (and lazy) - baby arugula and cherry tomatoes, kettle cooked potato chips and a tofurkey deli slice sandwich
Cabbage with Almonds & Blood Orange (serves 4-6)
- 4 cups savoy cabbage, sliced thin
- 4 cups purple cabbage, sliced thin
- 2 blood oranges, peel and pith removed and cut into wedges
- 1/2 cup sliced almonds, toasted
- 1/2 cup olive oil
- 1 TBS toasted sesame oil
- 1 TBS red wine vinegar
- 1 TBS honey
- 1 TBS dijon mustard
- 3/4 tsp ground ginger
- zest from 1 blood orange
- salt and pepper to taste
Whisk all vinaigrette ingredients in a bowl until combined. Set aside.
Combine cabbage, orange slices and toasted almonds in a bowl. Pour dressing on top and toss to coat.
(There’s also a video tutorial on the blog’s original post. Click the image.)
Best salad in New York comes from the Beth Israel Medical Center! (Taken with Instagram at Union Square Park)