Creamy Avocado Carrot-Kale Slaw with Chickpeas

What to do when cravings for a healthy kale slaw and plump buttery cooked chickpeas coincide? Why, just toss some of those chickpeas into your kale slaw! Combined with shredded carrot and tossed in a creamy, tangy and zesty all-vegan avocado and mustard dressing, this is a not only a delicious and colorful meal with wonderful contrasts in texture and tastes, but also a simple and complete nourishing light lunch or dinner idea on its own. Perfect for the last days of summer.

Creamy Avocado Carrot-Kale Slaw with Chickpeas

Recipe by Lisa Turner Published on September 7, 2016 Healthy kale and carrot coleslaw tossed with plump buttery chickpeas and a creamy, tangy and zesty vegan avocado dressing Print this recipe Salad: 1 1/2 cups cooked chickpeas (1/2 cup dried or 1 14 oz can) 2 cups shredded carrots (4 medium or 2 large carrots) 1 bunch fresh kale, trimmed and chopped or cut into strips Dressing: 1 avocado, pitted and peeled juice from 1 lemon (3 tablespoons) 2 tablespoons cider vinegar 2 teaspoons Dijon mustard 2 tablespoons fresh chives, chopped 1/2 teaspoon celery seed 1/2 teaspoon ground cumin 2 teaspoons coconut sugar 1 tablespoon nutritional yeast sea salt and fresh cracked black pepper to taste Instructions: In a large bowl, toss together the chickpeas, shredded carrots and chopped kale. In a small food processor, pulse together the dressing ingredients until well blended. Toss with the salad and serve. Makes 4 to 6 servings

This is my contribution to Jacqueline's Meat Mondays event. I'm also sharing with Eat Your Greens, a monthly event alternately co-hosted by Shaheen and The VegHog.

More coleslaw ideas from Lisa's Kitchen:
Creamy Vegan Coleslaw Dressed with Avocado
Indian-Style Coleslaw
Whole Cabbage Stuffed with Coleslaw
Coleslaw Bites with Jalapeño Dip

Creamy Potato Salad with Cashew Dressing and Fresh Basil

Potato salads are well loved favorites anytime of year, but I think especially during the hot summer months when most of us don't feel like fussing too much over a hot stove. In addition, they are portable and easily transported to potlucks, barbecues or packed for a picnic. The advantage this particular creamy potato salad has for taking along for a gathering is that it's dairy-free, so it won't spoil in the heat, especially if packed into a cooler.

I originally was going to go with an oil-based dressing for this salad, but instead went with cashews for a burst of protein. The result was a creamy dressing with some olive oil, zesty fresh lemon juice, nutritional yeast for a bit of cheesy flavor, some almond milk to thin it out, some zingy mustard and fresh herbs. Combine this dressing with baby potatoes, fresh peas, plump and salty Kalamata olives and freshly torn fragrant basil leaves. You end up with a refreshing and filling salad for any occasion. I assure you the mayonnaise won't be missed.

The only complaint from those who got to try the salad — "you should have doubled the recipe"!

This recipe was inspired by some samples I received of mustard from Maille Canada. They now have mustard available in convenient squeeze bottles. I've been purchasing Maille mustard for years in jar form and its silky texture and tart flavor never disappoints. A little goes a long way. I was also surprised to see how many different varieties of mustard the company offers. In addition to their traditional offerings, the selection of gourmet mustards are quite intriguing.

Creamy Potato Salad with Cashew Dressing and Fresh Basil

Recipe by Lisa Turner Published on July 20, 2016 Creamy potato and pea salad in a creamy cashew and mustard "mayonnaise" style dressing Print this recipe Salad: 1 1/2 lb (700 g) baby potatoes 1/2 cup fresh or frozen peas, blanched 3/4 cup fresh basil leaves, roughly torn if large 1/4 Kalamata olives, pitted and chopped (optional) Dressing: 3/4 cup raw cashews, soaked in warm water for a few hours and drained 1/4 cup olive oil juice from 2 lemons (3 tablespoons) 1 teaspoon rice vinegar 3 to 4 tablespoons nutritional yeast, to taste 3 to 4 tablespoons almond milk, or as needed 1 teaspoon Dijon honey mustard 1 teaspoon Dijon grain mustard 2 tablespoons fresh parsley, trimmed and chopped 1 tablespoon fresh mint leaves, chopped 1 1/2 tablespoons fresh chives, chopped 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper to taste Instructions: Bring the potatoes to a boil in a large pot of water. Reduce the heat to medium and cook until they are fork tender — about 10 to 12 minutes. Do not overcook. Drain well and let cool for 10 minutes or longer before transferring to a large bowl along with the peas, basil leaves and olives if using. To make the dressing, combine all the ingredients in a small blender or food processor and pulse into smooth. If it is too thick, add a bit more olive oil or almond milk. Taste for seasoning and adjust nutritional yeast, salt and pepper to taste. Toss the potatoes with the dressing and serve. Makes 6 servings

Other potato salads to enjoy this summer:
Vegan Potato and Asparagus Salad Dressed with Avocado
Indian-Style Potato and Pea Salad with Tamarind and Chat Masala
Potato and Green Bean Chaat Salad
Warm Baby Potato and Asparagus Salad

Broccoli and Chickpea Rice Salad

It's been a very hot summer thus far, so salads have been appearing more often than not on the table. This earthy summer salad has everything you need for a complete meal. Lightly sautéed robust green broccoli florets, plump buttery soft chickpeas for protein, and nutty brown rice and sliced almonds to fill it out. I dressed it up with zesty dressing of lemon juice, pineapple juice, Dijon mustard, olive oil, a bit of garlic and tamari.

It's a snap to make up and substantial while not too taxing on the digestive system or the cooks patience — it's pretty common for our appetites to melt away along with our desire to cook anything fancy in the heat and humidity. But easy never means bland — just try this salad and see what I mean.

Broccoli and Chickpea Rice Salad

Recipe by Lisa Turner Published on July 18, 2016 Simple and colorful bean, rice and vegetable salad — everything you need for a complete, refreshing and delicious summer meal Print this recipe Salad: 2 teaspoons olive oil 4 cups broccoli florets 2 cups cooked brown rice (2/3 cup dried rice) 1 1/2 cup cooked chickpeas (1/2 dried chickpeas) 1/3 cup sun-dried tomatoes, soaked in hot water for 40 minutes, drained and chopped (optional) 2 to 3 green onions, trimmed and chopped, or 2 shallots finely chopped 1/4 cup sliced almonds (lightly toasted if desired) 1/4 cup fresh cilantro or parsley, trimmed and chopped Dressing: juice from 1/2 lemon (1 1/2 tablespoons) 2 tablespoons pineapple juice (juice from canned pineapple) 2 tablespoons Dijon mustard 1 tablespoon olive oil 2 teaspoons tamari (soy) sauce 1 clove garlic, minced 1/2 teaspoon red pepper flakes 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper Instructions: In a large skillet, heat the oil over medium heat. Add the broccoli, stir well, and cover. Cook, stirring often, until the broccoli is tender. Add the broccoli to a large bowl, along with the remaining salad ingredients. To make the dressing, whisk together all of the dressing ingredients in a small bowl. Pour the dressing over the salad and toss well to coat evenly. Taste for seasoning and serve. Makes 6 servings

This is my contribution to Eat Your Greens, a monthly event co-hosted by The Veg Hog and Allotment 2 Kitchen. Shaheen is hosting for July, so please see her announcement to participate.

More cold salads to enjoy this summer:
Avocado Greek Salad
Creamy Vegan Coleslaw Dressed with Avocado
Chickpea, Olive and Feta Salad with Chat Masala Dressing
Fig Salad Dressed with Balsamic Vinaigrette

Dressed Up Kale Salad

With the wicked heat and high humidity here in London, Ontario lately, salads are surely in order. And the simpler and healthier, the better. This also happens to be the time of year to take advantage of seasonal vegetables, and as kale is one of my favorites, this leafy and earthy vegetable was the star of this show in a salad that is completely vegan too.

I came across Johanna's Only-Kale-Can-Save-Us-Now salad and was suitably intrigued — not just by the name, but by the flavors. I've adjusted it to some degree, but the creamy base of the dressing retains the essential ingredients of tahini, lemon juice, a bit a maple syrup for a hint of sweetness, and nutritional yeast for a cheesy flavor without actually adding any dairy. It is light, delicious and wholesome.

I'll be making it again this weekend, as it is going to be another scorcher. Served along with chickpea olive salad with za'atar and cherry tomatoes and vegan potato salad dressed with avocado, you will have a perfect summer meal for a number of guests without too much fuss that can easily be enjoyed on the patio.

Dressed Up Kale Salad

Recipe by Lisa Turner Adapted from Green Gourmet Giraffe Published on June 26, 2016 Simple and healthy kale salad tossed with a creamy and flavorful tahini and lemon dressing Print this recipe Ingredients: leaves from half bunch of kale (6 to 7 stalks) 1 1/2 tablespoons nutritional yeast 1 tablespoon tahini juice from 1/2 lemon (1 1/2 tablespoons) 1 tablespoon maple syrup, honey or agave nectar 1 shallot, minced water as needed hemp seeds or toasted sesame seeds for garnish (optional) Instructions: Remove the kale leaves from the stalk and tear into pieces. Rinse well and pat dry. In a large bowl, whisk together the nutritional yeast, tahini, lemon juice, sweetneer and shalot. Add water as necessary to thin to a thick but pourable consistency. Add the kale to the bowl and mix with your hands until everything is well blended. Sprinkle with seeds if desired, and serve. Makes 4 servings

This is my contribution to Eat Your Greens, a monthly event co-hosted by The Veg Hog and Allotment 2 Kitchen. The Veg Hog is hosting the June 2016 edition.

More Kale recipes from Lisa's Vegetarian Kitchen:
Tuscan-Style Pinto Bean Soup with Kale
French Lentil Soup with Mushrooms, Sun-Dried Tomatoes and Kale
Caldo Verde (Portuguese Potato and Kale Soup)

Chickpea Olive Salad with Za'atar and Cherry Tomatoes

With temperatures soaring at the end of May, a simple salad was just what I wanted for dinner. Of course, simple is very often the tastiest, especially when it's simple that you want and you're using great ingredients. I've been enjoying finding ways to use za'atar lately — a highly aromatic and uniquely delicious Middle Eastern blend of dried herbs, sesame seeds and salt, za'atar goes wonderfully well with tangy foods like tomatoes as well as with bread. So substitute bread for buttery soft chickpeas, toss in the cherry tomatoes and some olives for good measure and za'atar. There you have an easy and simply wonderful summer salad.

Pre-blended za'atar is much more commonly found in supermarkets now than before, as well as in Middle Eastern grocers, but it's also very easy to make at home using the fresh dried herbs you have on hand.

Chickpea Olive Salad with Za'atar and Cherry Tomatoes

Recipe by Lisa Turner Cuisine: Middle Eastern Published on June 9, 2016 Simple but delicious summer salad of buttery soft chickpeas, tangy cherry tomatoes and plump olives dressed in olive oil, lemon juice and za'atar Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1/2 cup pitted Kalamata olives, sliced or chopped 3 tablespoons olive oil, or more as needed 4 tablespoons za'atar small handful of fresh parsley, chopped 1 cup cherry tomatoes, halved juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste fresh cracked black pepper, to taste Instructions: Rinse the chickpeas and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until soft. Drain and transfer to a large bowl. Add the remaining ingredients to the chickpeas and toss until well combined. Serve chilled or at room temperature. Makes 4 to 6 servings

This is my contribution to My Legume Love Affair, a monthly event celebrating the goodness of legumes. This popular event was started my Susan of The Well Seasoned Cook and now is administered by me. I am hosting this month. I'm also sharing with No Croutons Required, another popular event focusing on vegetarian soups and salad. Alternately hosted by my myself and Jacqueline of Tinned Tomatoes, Jac is hosting this month.

Other chickpea salads to enjoy from Lisa's Kitchen:
Chickpea Salad with Vegan Mayonnaise
Chickpea Salad with Chat Masala, Mango and Pomegranate Seeds
Summer Chickpea Salad
Chickpea Salad with Tamarind Dressing

Audio: Thomas Tallis

Cannellini Bean and Asparagus Salad with Mushrooms

After an uncommonly cool spring, it is suddenly blazing hot here in southwestern Ontario. So this means that salads are in order, both to cool and refresh the palate and to avoid hovering over a hot stove for lengthy periods of time. This sudden heat wave also happens to coincide with the beginning of asparagus season here, and that happens to be my husband's favorite vegetable.

Asparagus is delicious on its own with just a little lemon juice and salt, of course, but it also pairs wonderfully with simple flavors as a backdrop — think potatoes, for example. For this salad, tender cannellini beans serve as the backdrop to a serving of lightly steamed crunchy asparagus tossed in a lively and creamy lemon, tarragon and grainy mustard dressing. And mushrooms are my weakness, so I added them into the mix. It all comes together for a simple but elegant and satisfying summer meal, served up with some crusty bread.

Cannellini Bean and Asparagus Salad with Mushrooms

Recipe by Lisa Turner Published on May 27, 2016 Refreshing and elegant summer white bean salad with fresh crunchy asparagus and sautéed mushrooms tossed in a lemony mustard and tarragon dressing Print this recipe Salad: 1 1/4 cups dried cannellini (white kidney) beans (3 3/4 cups cooked) handful of dried curry leaves, crumbled (or 1 bay leaf) 1 lb (1 bunch or 450 g) asparagus 2 teaspoons olive oil 8 large white mushrooms, sliced Dressing: 1/4 cup fresh tarragon 1 teaspoon grated lemon zest 1 clove garlic, minced or crushed juice from 1 lemon (3 tablespoons) 1/2 cup olive oil 1 to 1 1/2 teaspoons Dijon or grain mustard, to taste 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste Instructions: Rinse the cannellini beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Add the curry leaves or bay leaf and bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain and transfer to a large salad bowl. Meanwhile, snap the woody ends off of the asparagus spears and steam the spears for 6 minutes or until just tender but still retaining their crunch. Transfer to the salad bowl. Now cook the mushrooms. Heat the oil in a large skillet over high heat. As soon as the oil is hot, drop in the mushrooms and cook, stirring constantly, for 5 minutes or until the mushrooms begin to brown and lose some of their liquid. Transfer to the bowl with the asparagus. To make the dressing, combine the tarragon, lemon zest, garlic, lemon juice, olive oil and mustard in a small food processor or blender. Process until smooth. Pour the dressing over the salad, season with salt and pepper, and toss. Serve at room temperature or chilled. Makes 4 to 6 servings

This is my contribution to No Croutons Required. A monthly event showcasing vegetarian soups and salads, alternately hosted by Jacqueline of Tinned Tomatoes and myself. It is my turn to host this month.

Other salads to enjoy this summer:
Chickpea Salad with Vegan Mayonnaise
Black Bean Salad with Fresh Mango and a Chaat Masala Dressing
Classic Greek Salad Revisited
Thai Coconut Mango Quinoa Salad

Roasted Carrot and Azuki Bean Salad

We seem to be starting to climb out of winter here in southwestern Ontario, so it's time to put some color on the plate. Spiced roasted carrots, sweet red azuki beans and pieces of avocado on a bed of baby spinach do the trick here, and they're absolutely delightful on their own — particularly the carrots, which you'll end up snacking on even before you serve the salad. But what really separates this colorful salad from the rest is an astonishingly tasty lime, cilantro and mint dressing that you'll want to remember for serving with any robust flavored salad.

Roasted Carrot and Azuki Bean Salad

Recipe by Lisa Turner Adapted from Vegetarian Times Published on March 8, 2016 Colorful and fragrant winter salad of red beans and spiced roasted carrots served with a tangy lime, cilantro and mint dressing Print this recipe Salad: 1/2 cup dried azuki beans (1 1/2 cups cooked) 1 tablespoon red wine vinegar 2 lbs (900 g) large carrots 4 tablespoons olive oil 1 1/2 teaspoons ground cumin 1 1/2 teaspoons paprika 1/2 teaspoon cayenne 4 cups baby spinach leaves 1 avocado, sliced or chopped Dressing: 1/4 cup olive oil juice from 2 limes (4 tablespoons) 1 tablespoon red wine vinegar 1 clove garlic, minced or crushed 1/2 cup cilantro, finely chopped 1/4 cup fresh mint, finely chopped 1 teaspoon sea salt fresh ground black pepper Instructions: Rinse the azuki beans and soak for 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a small saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 30 minutes or until tender. Drain, toss with the red wine vinegar, and set aside. Preheat an oven to 400° and line a baking sheet with parchment paper. Cut the carrots diagonally to form 1/2-inch thick ovals. Toss with the olive oil, cumin, paprika and cayenne, and spread over the baking sheet. Roast for 20 minutes, turn the carrots, and roast for another 20 to 25 minutes, or until the carrots are tender. Remove from heat, let cool for 5 minutes, then transfer to a large bowl. Add the azuki beans and toss. Whisk together all the dressing ingredients, and taste for seasoning. Scatter baby spinach leaves over a plate, top with a few spoonfuls of salad, and scatter avocado pieces on top. Drizzle with dressing and serve. Best served warm or room temperature, but can be served chilled. Makes 4 servings

This is my contribution to No Croutons Required, a monthly event celebrating vegetarian soups and salads, alternately hosted by Jacquline of Tinned Tomatoes and myself. It's my turn to host this month so please do send in an entry.

I am also sharing this with Eat Your Greens, co-hosted by Shaheen and The Veg Hog.

Other recipes with Azuki beans to enjoy from Lisa's Kitchen:
Spicy Azuki Bean Risotto
Coconut Lime Rice with Adzuki Beans and Mango
Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms
Spicy Adzuki Beans with Sun-Dried Tomatoes and Mushrooms

On the top of the reading stack: Thug Kitchen Party Grub: For Social Motherf*ckers

Quinoa Salad with Vegetables and Cashews

It's bitterly cold right now here in London, Ontario, and despite the fact that this winter has been mostly free of snow, it has started to pile up these last few days. The virtual lack of light drags one down too, so comfort food is in order. And this is one power-packed salad that goes well with a hot bowl of soup to give one a glimmer of energy.

Quinoa comes together with sweet roasted root vegetables, dry roasted cashews and seeds, earthy kale and some plump cherry tomatoes. Tossed with a zesty and zingy lemon, garlic, Dijon mustard and olive oil dressing, this colorful salad is perfect for serving with a split pea soup for a nutrient and protein packed meal.

Note: Millet or pearl barley could be used in place of the quinoa if desired.

Quinoa Salad with Vegetables and Cashews

Recipe by Lisa Turner Published on February 14, 2016 A colorful and nourishing roasted winter root vegetable salad with quinoa, kale and toasted nuts and seeds Print this recipe Salad: 2 1/4 cups cooked quinoa (3/4 cup dried) 1 medium parsnip, chopped 2 medium carrots, chopped 1 1/2 cups Brussels sprouts, halved 4 tablespoons sesame oil 1/3 cup raw cashews 1/4 cup sunflower seeds 1/4 cup pumpkin seeds 1/4 cup sesame seeds 5 stalks of green kale, trimmed and chopped 1/2 cup cherry tomatoes, halved Dressing: 1/2 cup olive oil juice from 1 lemon (3 tablespoons) 1 clove garlic, minced or crushed 1 teaspoon Dijon mustard Instructions: Line a baking sheet with parchment paper and preheat an oven to 350°. Toss the parsnip, carrots and Brussels sprouts with 1 tablespoon of the olive oil and spread evenly on the pan. Roast for 30 minutes or until tender, stirring the vegetables half way through the cooking time. Meanwhile, toast the cashews, sunflower seeds, pumpkin seeds and sesame seeds in a dry unoiled skillet over medium-low heat for 10 to 15 minutes, tossing frequently, until the cashews and sesame seeds are lighly browned. Toss the kale with the remaining 3 tablespoons of olive oil in a large salad bowl. Fluff the quinoa and add to the bowl along with the roasted vegetables and cherry tomatoes. Whisk together the dressing ingredients. Pour the dressing over the salad and toss. Serve at room temperature or chilled. Sprinkle each serving with a scattering of toasted cashews and seeds. Makes 4 to 6 servings

This is also my contribution to No Croutons Required, a monthly event celebrating vegetarian soups and salads, alternately hosting by my good friend Jacqueline and myself. To join in, see Jac's post here. I'm also sharing with Eat Your Greens, a monthly event hosted by Allotment to Kitchen and The Veg Hog.

Other quinoa recipes you are sure to enjoy from Lisa's Kitchen:
Chickpea Quinoa Vegetable Wraps
Quinoa Soup with Corn
Quinoa Stuffed Portobello Mushrooms
Quinoa Soup with Beets and Fresh Dill

Quinoa and Chickpea Salad with Sun-Dried Tomatoes and Dried Cherries

It has been a dark winter here in London Ontario, but this salad is pretty nonetheless and packed with lots of protein. So that might cheer you up. I know it's soup season really, but I was craving salad and this one has everything you need. Each bite is a taste experience. Included along with the nutty quinoa and buttery soft chickpeas are lightly toasted cashews, tangy sun-dried tomatoes and tart dried cherries. I dressed up all that goodness with olive oil, red wine vinegar, manuka honey, some freshly squeezed orange juice and a bit of spice.

Quinoa and Chickpea Salad with Sun-Dried Tomatoes and Dried Cherries

Recipe by Lisa Turner Published on January 19, 2016 Simple, wholesome and protein-packed chickpea and quinoa salad with cashews, sun-dried tomatoes and dried cherries Print this recipe Salad: 1 cup dried quinoa (2 cups cooked) 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can) 1/2 cup sun-dried tomatoes 1/3 cup raw cashews, chopped or left whole 1/3 cup dried cherries Dressing: 2 tablespoons olive oil 2 teaspoons red wine vinegar 1 medium orange, juiced 1 1/2 tablespoons honey 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon dried thyme sea salt and fresh cracked black pepper to taste Instructions: Rinse the quinoa and soak for 8 hours or overnight in 2 cups of water. Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Rinse the chickpeas and transfer to a small saucepan. Cover with fresh water and bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour or until buttery soft. While the chickpeas are cooking, soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop. Meanwhile, bring the quinoa to a boil in a medium saucepan. Reduce heat to the lowest setting, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and wait 5 minutes before fluffing with a fork. Meanwhile, toast the cashews in a dry unoiled skillet or saucepan over medium-low heat, tossing or stirring frequently, for 10 minutes until browned. Transfer the chickpeas, quinoa, sun-dried tomatoes, cashews and dried cherries to a large mixing bowl. Whisk the dressing ingredients together and pour over the salad. Stir to combine and serve at room temperature or chilled. Makes 6 servings

This is my contribution to No Croutons Required, a monthly event featuring vegetarian soups and salads, alternately hosted by my dear friend Jac of Tinned Tomatoes and myself. I am hosting for January.

Other salads to enjoy from Lisa's Kitchen:
Vegan Caesar Salad
Beetroot, Leek and Walnut Salad
Black Bean Salad with Fresh Mango and a Chaat Masala Dressing
Indian-Style Coleslaw

Lentil Salad with Rye Berries and Sun-Dried Tomatoes

Canadian winters are cold, but there is always room for a salad to brighten up the table. Especially when you balance the earthy goodness of lentils with some chewy rye berries and toss in some sun-dried tomatoes, marinated onion, fresh herbs and a bit of spice. Served up on a bed of baby kale leaves, this a complete meal. Sometimes the simplest flavors are just what you need. Serve with some biscuits to fill it out if you please.

Lentil Salad with Rye Berries and Sun-Dried Tomatoes

Recipe by Lisa Turner Adapted from Eat Like You Give A Damn: Recipes for the New Ethical Vegan Published on November 28, 2015 Simple and nourishing lentil and rye berry salad with sun-dried tomatoes and marinated onion and herbs Print this recipe Ingredients: 1/2 cup rye or wheat berries 1 cup Puy (French) lentils 1/2 cup green lentils 2 1/2 cups vegetable stock or water 1/3 cup sun-dried tomatoes 1 small red onion, finely chopped 1 jalapeño, seeded and finely chopped 2 tablespoons balsamic vinegar 1 teaspoon sea salt, or to taste 1/3 cup chopped fresh parsley 1/3 cup chopped fresh chives 2 tablespoons fresh thyme or 2 teaspoons dried 1 clove garlic, minced 3 1/2 tablespoons olive oil 1/2 teaspoon mustard powder 1/2 teaspoon ground coriander fresh cracked black pepper to taste baby kale leaves or other salad greens to serve Instructions: Rinse the rye or wheat berries and soak for 8 hours or overnight in several inches of water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 50 minutes or until tender. Drain and set aside. Meanwhile, rinse the lentils and transfer to a medium saucepan along with the stock or water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 25 minutes or until the lentils are tender, taking care not to overcook. While the grains and lentils are cooking, soak the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain and chop. Meanwhile, mix the onion, jalapeño, balsamic vinegar and salt in a large bowl. Sprinkle in the parsley, chives, thyme and garlic and let marinate while the other grains and lentils are cooking. Drain the lentils and add to the bowl with the onions and herbs, along with the cooked grains, olive oil, mustard powder, coriander and black pepper. Stir to combine. Serve at room temperature or chilled over a few handfuls of baby kale leaves or other fresh salad greens. Makes 4 servings

This is my contribution to No Croutons Required, a monthly event celebrating vegetarian soups and salads, alternately hosted by Jacqueline of Tinned Tomatoes and myself. I am hosting this month. I am also sharing with Jac's Meat Free Mondays weekly event.

Other lentil dishes to enjoy from Lisa's Vegetarian Kitchen:
Indian-Style Lentils
French Lentil Tomato and Harissa Stew
Beet, Lentil and Vegetable Soup
Rice and Lentil Indian Pancakes

On the top of the reading stack: Vegan Delights: 88 Delicious Recipes for the Complete Three-Course Meal

Vegan Caesar Salad

I don't follow a strictly vegan diet, but lately I have been leaning that way because I find dairy-free meals are easier on my digestive system. Though I've long mastered a vegetarian Caesar salad, I wanted to find out if a vegan version was just as tasty, and it was! What I did here was to make a cashew-based dressing with some almond milk, garlic, olive oil, mustard, nutritional yeast for some cheesy flavor, and some fresh lemon juice for a bit of zesty zing. Don't forget the black pepper either. The combination of kale and romaine worked well here and you can add croutons or not — it's not required, but it fills out the salad nicely.

Vegan Caesar Salad

Recipe by Lisa Turner Published on August 18, 2015 An all vegan version of the classic Caesar salad with a creamy and zesty cashew, Dijon and lemon dressing — no one will miss the dairy in this one! Print this recipe Salad: 1 medium head of romaine lettuce, torn 1/2 bunch of kale, trimmed and torn 2/3 cup crushed rusks or other croutons (optional) Dressing: 1 cup raw cashews 1/4 cup almond milk 2 teaspoons Dijon mustard 1 clove garlic, chopped 1/4 cup olive oil, or more as needed 3 tablespoons nutritional yeast juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt 1/2 teaspoon fresh cracked black pepper Instructions: Soak the cashews in warm water for 2 hours or longer. In a large bowl, combine the romaine lettuce, kale and croutons. Drain the cashews and add to a food processor or blender. Add the remaining dressing ingredients and process until smooth. If too thick, add more olive oil. Toss the dressing into the salad until well mixed and add some more black pepper if desired. Makes 4 to 6 large servings

I'm sharing this with No Croutons Required, alternately hosted by Jacqueline and myself. Jac's hosting this month, so be sure to share a vegetarian soup or salad to be included in the roundup. I'm also sharing with Shaheen's Eat Your Greens monthly event.

Other salads to enjoy from Lisa's Kitchen:
Beetroot, Leek and Walnut Salad
Creamy Vegan Coleslaw Dressed with Avocado
Creamy Herbed Potato and Green Pea Salad
Lazy Summer Cottage Cheese & Fruit Salad

Chickpea Salad with Vegan Mayonnaise

This is not only an ideal summer recipe, it's a great alternative for those who cannot or choose not to eat eggs but once enjoyed egg salad. That was why I was originally going to name this recipe "mock egg" salad. I've been a vegetarian for about 23 years now and recently I've been gravitating toward vegan meals for the most part because I find dairy-free meals easier on my digestive system. And the twists on traditional classics that I've been making have been turning out so well, I don't miss the dairy at all really, except for an occasional craving for cheese and yogurt.

Mayonnaise dressed salads are something that have been transformed into dairy-free versions with wonderful results in my kitchen. After successfully creating a creamy vegan coleslaw dressed with avocado and soon a take on my classic Caesar salad, I figured this chickpea salad was quick and easy to make up, and it is packed full of protein and fiber besides.

My creamy mayo included nutty cashews, some tart flavors from vinegar and mustard, sourness from lemon juice, and cheesiness from nutritional yeast. Adding some chopped uncooked vegetables to the salad add pleasantly crunchy textures and of course extra nutrition too.

This salad can be enjoyed in any number of ways. I served it with some rusks, but consider serving the salad as a filling for a wrap, turn it into sandwich with toasted bread or crusty bread, wrap it up in lettuce leaves, or just enjoy by the spoonful. It is portable too, making it a good choice for potlucks. If you enjoy eating outdoors or going on picnic outings or camping trips, this would be a good choice because it won't spoil in the heat, especially if kept in a cooler.

Chickpea Salad with Vegan Mayonnaise

Recipe by Lisa Turner Adapted from The Oh She Glows Cookbook: Vegan Recipes To Glow From The Inside Out Published on August 14, 2015 Creamy, nourishing and tasty chickpea and pea salad with fresh crunchy chopped vegetables dressed with a vegan cashew-based mayonnaise — a perfect vegan alternative to egg salads, and a delicious summer meal served in wraps or sandwiches or as a salad Print this recipe Salad: 2/3 cup dried chickpeas (2 cups cooked) 1 cup fresh or frozen green peas, blanched 2 celery stalks, diced 1 small red onion, diced 2 dill pickles, finely chopped 1 small red bell pepper, seeded and finely chopped 1 to 2 jalapeños, seeded and finely chopped 1 clove garlic, minced 1 1/2 teaspoons dried dill (4 tablespoons fresh) fresh cracked black pepper to taste Vegan mayonnaise: 1 1/4 cup raw cashews 1/2 cup almond or hemp milk, or more as needed 1 tablespoon olive oil, or more as needed 1 teaspoon apple cider vinegar juice from 1 small lemon (2 tablespoons) 2 teaspoons Dijon mustard 1 teaspoon coconut or brown sugar 1 heaping tablespoon nutritional yeast 1 1/2 teaspoons sea salt, or to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 1/2 hours or until buttery soft. Drain and transfer to a large bowl. Stir in the green peas and roughly mash most of the mixture with a potato masher. Meanwhile, soak the cashews in hot water for 2 hours. Drain and set aside. Stir the celery, red onion, dill pickle, red pepper, jalapeños, garlic and dill into the chickpea mixture. To make the mayonnaise, combine the cashews, almond or hemp milk, 1 tablespoon of olive oil, cider vinegar, lemon juice, mustard, sugar, nutritional yeast and salt in a food processor or blender and blend until combined. You want a fairly thick mixture, but add another tablespoon of olive oil and more almond milk if the mixture is too thick. Stir the mayonnaise into the salad until everything is well combined. Add some black pepper, stir, and adjust seasoning to taste. Serve chilled or at room temperate on rusks or crackers, or wrap in tortillas or lettuce leaves, or use as a filling for a sandwich. Makes about 3 cups or 4 to 6 servings

I'm sharing this with Jac's Meat Free Mondays weekly event and My Legume Love Affair, a monthly event started by lovely Susan, now administered by me and kindly hosted this month by Shaheen.

Other chickpea salads to enjoy from Lisa's Vegetarian Kitchen:
Chickpea Salad with Chat Masala, Mango and Pomegranate Seeds
Summer Chickpea Salad
Chickpea Salad with Tamarind Dressing
Chickpea and Fresh Ginger Salad