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Tuesday, July 26, 2016

Low Carb Coconut Flour Zucchini Bread

A delicious and moist low carbs coconut flour zucchini bread that is also grain free, gluten free and refined-sugar free.

Coconut flour is made from the coconut solids that are left over after the meat been used to produce coconut milk. The solids are ground into a very fine, flour-like powder. It is high in fiber and protein. Unlike some gluten free flours, coconut flour absorbs a tremendous amount of liquid, so you will find that a 1:1 substitution for flour will be far too dry. In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup flour. You will also need to increase the number of eggs.

Low Carb Coconut Flour Zucchini Bread

adapted from smallfootprintfamily

60 g Organic defatted coconut flour
4 g Baking soda
2 tsp Cinnamon powder
1/2 tsp Nutmeg powder
1/2 tsp Salt

4 Eggs, medium
50 g Maple syrup
1 tbsp Coconut oil
1 Ripe banana, mashed
2 tsp White balsamic vinegar
200 g Zucchini, grated
80 g Roasted salted peanuts

Preheat oven to 180C/350F. Lightly grease a 10cmx20cm loaf pan. Line base and sides with baking paper.
Combine coconut flour, baking powder, cinnamon, nutmeg and salt together into a bowl.
In another large bowl, whisk together eggs, maple syrup, coconut oil, mashed banana and white balsamic vinegar. Stir in zucchini and roasted salted peanuts.
Lightly fold the flour mixture into the egg mixture until just incorporated. Spoon the batter into the prepared pan, levelling the top.
Bake for about 50 minutes or until loaf is cooked when tested with a skewer. Cool in pan for 10 minutes. Turn loaf onto a wire rack to cool completely.

Monday, July 25, 2016

Green Bean Poriyal

Soaring temperatures in July and nearly debilitating back pain has meant easier meals with minimal prep. After all, as any cook will know, it's the prep and the cleanup that usually takes most of the time and effort, depending on the dish of course. As I always maintain, easy does not mean you have to sacrifice flavor or nutrition, and this spicy green bean side dish certainly proves my point.

Poriyals are essentially dry curries that are ideal accompaniments to any main course and a hallmark of South Indian cuisine. These vegetable-based dishes are usually gently steamed or stir-fried over a low heat to retain the flavors of the vegetables featured in the dish. In this case, it is important not to overcook the green beans, because you want to retain the crispness that comes out in each bite. I've added tamarind here for a bit of sweetness and some coconut and split urad and toor dal for some crunchy texture. Though an ideal side, consider serving as a satisfying light lunch with some rice or flatbread or even as an elegant starter. If you want a version with more dal, then consider this green bean and toor dal poriyal that I have made on several occasions.

Green Bean Poriyal

Recipe by Lisa Turner
Adapted from Dakshin: Vegetarian Cuisine from South India
Cuisine: South Indian
Published on July 25, 2016

Simple and colorful south Indian green bean side dish with spices and fragrant shredded coconut

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Ingredients:

2 tablespoons tamarind pulp
3 cups (1 lb or 450 g) green beans, cut into 2/3-inch pieces
4 tablespoons dried unsweetened shredded coconut
1/2 teaspoon sea salt, or to taste

Tempering:

2 teaspoons coconut oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1 teaspoon split skinned urad dal, rinsed
1 teaspoon toor dal or chana dal, rinsed
1 fresh red chili, finely chopped (don't remove the seeds)
1/2 teaspoon asafetida
small handful of dried curry leaves, crushed

Instructions:

Soak the tamarind pulp in 2/3 cup boiling water for 40 minutes. Strain the tamarind into a small bowl, pressing down on the pulp to squeeze as much liquid as you can. Set the drained tamarind liquid aside.
In a large frying pan or wok, heat the oil over medium heat until hot. Add the mustard seeds and cumin seeds to the pan and cook for a few minutes. Now add the urad and toor or chana dals, chilli, asafetida and curry leaves. Fry for another few minutes until the mustard seeds turn grey and begin to splutter and pop.
Now add the green beans, about 3 tablespoons of the tamarind water, and salt. Reduce the heat to medium-low and cover. Cook until the beans are tender, about 5 to 7 minutes. Stir in the coconut and cook for another few minutes.
Remove from heat and taste for seasoning. Serve warm alongside some fresh cooked white rice and your favorite dal dishes.

Makes 4 to 6 servings

Other South Indian dishes to try from Lisa's Vegetarian Kitchen:
Spicy Black-Eyed Pea Sambar
Tomato Tamarind Soup (Rasam)
Mung Dal Vada (Fried Indian Lentil Fritters)
Chickpea Mixed Vegetable Poriyal

On the top of the reading stack: Choosing Raw: Making Raw Foods Part of the Way You Eat

Wednesday, July 20, 2016

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 in available in convenient squeeze bottles. I've been purchasing Maille mustard for years in jar form and its silky texture and tart flavor never disappoint. 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

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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

potato salad with cashews and fresh herbs

I'm sharing this with Jacqueline's Meat Free Mondays.

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

Monday, July 18, 2016

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

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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

Monday, July 11, 2016

Just Corn Soup – Finally, Less is More!

This is one of my all-time favorite ways to enjoy fresh, summer corn, and a great lesson in just how little help these sweet ears need. If you’re using perfect, peak season ears, a little butter, salt and pepper is really all you need. And no, water never counts.

In case you’re wondering why we blended half the corn at the beginning, even though we were going to blend it at the end anyway, I have a great reason for that. The first time I made this soup, it came out so perfectly delicious that I’m now afraid to change the steps.

I blended the corn, and started cooking; not knowing it would look so terrible and broken. It tasted amazing, but looked like a horrible mistake, so I ended up giving it a little blitz with the stick blender. That did the trick, and I had something that looked as gorgeous as it tasted.

Would it taste the same if you simmered the corn in the water, and then blended it all at the end? I’m not sure, but my instincts say no. By the way, if you don’t have a stick blender, you’ll have to carefully puree about half the soup in a blender (in batches if necessary), and then add it back in. I really hope you give this amazing corn soup a try soon. Enjoy!

Makes 4 small portions:

3 cups packed fresh sweet white corn kernels (about 3-4 ears)

3 cups cold water

2 tablespoons unsalted butter

generously season with salt

cayenne to taste

Summery Tomato Soup with Pasta and Chickpeas

Summer Tomato Soup with Pasta and Chickpeas

I've called this recipe summery not only because it is easy to make and satisfying without being too filling — if you resist the temptation to go for a second bowl — but because it has a fresh colorful vibrancy in taste and appearance that comes from cooking with fresh herbs from my garden and fresh local summer produce. While salads are often preferred during the hot months, I enjoy soups all year round. This also happens to be a new favorite vegetable soup and I'm certain this will be a staple on the menu, no matter the time of year.

The texture of this soup is phenomenal. Each bite is a different taste experience. Tangy tomatoes make for a lightly spiced and herby broth, and the buttery soft chickpeas, along with some quinoa pasta, fresh garden peas that pop in your mouth, and some diced carrot make up the rest of the bowl along with the fresh herbs. My only regret is that I did not double the recipe as it makes for a nice lunch or starter or side for dinner. Serve it up with some crusty bread if you like, but I enjoyed the soup just as is — it's that good.

Summery Tomato Soup with Pasta and Chickpeas

Recipe by Lisa Turner
Published on July 11, 2016

Simple, light, colorful and vibrant summer tomato soup with fresh herbs and vegetables, chickpeas and pasta

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Ingredients:

1/3 cup fusilli or spiral pasta (I used quinoa fusilli)
2 teaspoons olive oil
1/2 red onion, diced
1 small carrot, diced
1 clove garlic, crushed or minced
2 green chiles, seeded and minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon amchoor (dried mango) powder (optional)
2 medium tomatoes, finely chopped
1 teaspoon fresh rosemary, minced
1 teaspoon fresh thyme, minced
1/4 cup fresh basil, finely chopped
1/2 cup fresh or frozen peas
2/3 cup (1/2 14 oz can) cooked chickpeas
1 teaspoon sea salt, or to taste
fresh ground black pepper to taste

Instructions:

Bring a medium saucepan of salted water to a boil. Stir in the pasta and cook until tender according to the package instructions — about 10 minutes depending on the type of pasta used. Stir often. Drain, reserving the cooking liquid, and rinse the pasta in cold water. Set aside.
Heat the oil over medium heat in a medium or large saucepan. When hot, add the onion to the pot and sauté for 5 minutes or until softened. Add the carrot and sauté for another few minutes. Now add the garlic and chilies, and continue to sauté for another minute.
Add the cumin, coriander, turmeric and amchoor powder if using, stir for another minute, and then add the tomato. Simmer for a few minutes and then add the herbs and 1 1/4 cups of the reserved pasta cooking liquid. Simmer for another few minutes and then add the peas. Simmer for another 3 to 4 minutes, and then add the chickpeas and pasta. Simmer for another 5 to 7 minutes, adding more water if necessary to achieve desired consistency.
Season with salt and pepper and serve with crusty bread or just as is. It's wonderful served at room temperature or slightly warmed. I sprinkled the bowl with some nutritional yeast, but feel free to sprinkle some fresh grated Parmesan overtop if you enjoy cheese.

Makes 4 to 5 servings

tomato soup with chickpeas and quinoa pasta

This is my contribution to Jaqueline's Meat Free Mondays. This is also my contribution to No Croutons Required, a monthly event, alternately hosted by Jacqueline and myself, featuring vegetarian soups and salads. I am hosting for July.

Other vegetables soups to enjoy this summer:
Curried Indian Vegetable Soup
Creamy Thai Coconut Mushroom Soup
Indian Sour Mung Bean Soup
Pear Soup with Raspberry Sorbet

Sunday, June 26, 2016

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

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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)

Sunday, June 19, 2016

Bisi Bele Bhath (Rice with Lentils and Spices)

Bisi Bele Bath (Rice with Lentils and Spices)

This combination of rice, toor dal, vegetables and spices is essentially a south Indian variation of north Indian kitcheree — the classic one-pot meal — with the use of tamarind, coconut, aromatic spices and a tempering characteristic of south Indian cooking. The bisi bele spice mix is a rather unique and wonderfully aromatic blend of coriander, fenugreek, dried chiles and cinnamon that is a snap to make up. A fragrant and warming dish with a bit of heat and a delightful sweet and sour flavor, bisi bele bhath is all you need for a satisfying and nourishing meal. Throw in some crunchy vegetables and roasted cashews for a nutty taste, bisi bele bhath is a south Indian comfort food and gentle for tender tummies.

There are a few steps to this recipe but it's totally worth the effort as you get a complete meal for your effort. The bisi bele masala or spice blend is available commercially at Indian grocers, but grinding your own blend at home always give you the freshest spice blend experience. I've used carots and green beans for the vegetables in this version, but feel free to experiment with other vegetables such as okra.

Bisi Bele Bhath (Rice with Lentils and Spices)

Recipe by Lisa Turner
Cuisine: South Indian
Published on June 19, 2016

A fragrant and warming south Indian one-pot meal of rice, lentils, vegetables, tamarind and aromatic spices tossed with coconut and cashews

Print this recipe

Bisi bele masala (spice blend):

1/2 tablespoon coriander seeds
1/2 teaspoon fenugreek (methi) seeds
4 whole cloves
1 cinnamon stick, broken into bits
1 to 2 dried red chilies, broken into bits
2 teaspoon dried split urad dal or channa dal

Rice and lentils:

1 cup white basmati or jasmine rice
1/2 cup toor dal (split pigeon peas)
1 tablespoon tamarind pulp, soaked in 2/3 cup hot water for 20 to 30 minutes
1 tablespoon coconut oil
1 small red onion
2 green or red chilies, seeded and minced
2 medium carrots, chopped
1/2 cup green beans, chopped
1/2 tablespoon coconut or brown sugar or jaggery
1/2 cup roasted unsalted cashews, halved or chopped
1/2 cup toasted dried unsweetened shredded coconut
1 to 2 teaspoons sea salt, or to taste

Tempering:

2 teaspoons coconut oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
a few pinches of asafetida
small handful of dried curry leaves, crumbled

Instructions:

Rinse the rice under cold running water and transfer to a medium saucepan. Cover with 2 cups water and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes until the water is absorbed. Remove from heat and set aside.
Meanwhile, rinse the toor dal and bring to a boil in a large saucpean with 2 cups water. Reduce heat to a simmer and cook until the dal is tender, about 40 to 50 minutes.
While the rice and dal are cooking, toast the ingredients for the bisi bele masala (spice blend) for a few minutes in a small unoiled saucepan over medium heat, tossing or stirring frequently. Transfer to a coffee to spice grinder and blend to a powder. Set aside.
Now drain the soaked tamarind pulp by pushing it through a sieve over a bowl and remove any seeds that may remain in the pulp. Reserve the soaking water.
Heat the coconut oil in a frying pan over medium heat. When hot, add the onion and sauté for 5 minutes until softened. Now add the chilies, carrots and green beans. Continue to fry until the vegetables are just tender.
Once the toor dal has cooked, add the tamarind and its soaking water, sugar or jaggery, spice blend and salt. Mix well. Add the cooked vegetables, rice, coconut and cashews. Add a bit more water if it seems too dry. Stir gently to combine.
For the tempering, heat the oil in a small saucepan over medium-high heat. When hot, add the mustard seeds and cumin seeds. Once the mustard seeds begin to splutter and pop — 30 to 60 seconds — add the asafetida and curry leaves. Stir once and then pour into the rice and lentil mixture. Cover and let sit for 5 to 10 minutes, then stir and serve hot.

Makes 4 to 6 servings

Serves 4 - 6.

I'm sharing this with Jac's Weekly Meat Free Mondays event.

Other rice dishes to enjoy:
Coconut Rice with Fragrant Seeds and Spices
Indian Lemon Brown Rice
Indian Lentil and Rice Pancakes
Indian Yellow Rice

Friday, May 27, 2016

Cannellini Bean and Asparagus Salad with Mushrooms

Cannellini Bean 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

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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