Quick Summer Salad

I don't know about you, but during the summer months when it's hot I tend to want to eat mostly vegetables and fruits and nuts and seeds, and not want to cook too much. The reason why I haven't been blogging much lately is because I've been preparing a lot of salads with ingredients from the farmer's market, and they seem too basic to blog about (but no less delicious!).


This is a great summer salad, easy and fast. I imagine it would go great with barbeque'd tofu, veggie dogs or the like (like coleslaw). There's not even much prep-work involved - you can do all the shredding in a food processor.

Beet, Carrot and Cabbage Salad

Salad:
2 cups savoye cabbage, shredded
1 cup carrots, shredded
2 beets, shredded
1/3 cup green onions, thinly sliced

Dressing:
1/8 cup apple cider vinegar
1/8 cup olive or flax oil
1 teaspoon Dijon mustard
1 teaspoon maple syrup or agave
½ teaspoon salt
a few turns of the pepper mill

Combine the salad ingredients in a large bowl. In a small bowl, whisk together the dressing ingredients and pour over the salad. Toss, and you’re done!

Another Rice Bowl + Beet Soup

As I'd mentioned earlier, I'd said I was on a dragon bowl roll. But then it got jilted a bit. This one I made with the intention of making something that seemed starchy and comfort food-y, but wasn't actually very bad for you. I'm going to tweak the recipe a bit more, but in it I had (besides brown rice): baked Jerusalem artichokes and carrots, kale, some leafy greens from the market that I forgot the name of. The whole thing was topped with a garlicky tahini nutritional yeast sauce and then garnished with home-sprouted mixed bean sprouts. Oh yeah, and there was marinated tempeh in there as well.


Beet soup (Borscht? What makes a Borscht anyway?) with carrots, red cabbage, red onion, garlic, broccoli and some homegrown herbs (parsley, sage, rosemary and thyme, just like in the song). More tweaking needed, but it was good and satisfying.