What am I eating right now? This herbed freekeh salad with avocado, pistachios and citrus vinaigrette. I’m absolutely hooked on it — it’s got so many bright flavors, contrasting textures, and yummy things going on. Another cool thing about it is that you can use this as a recipe template and make it hundreds of different ways so you can match the season or use up what you have on hand just by varying the grain and produce picks. But when in doubt, simply make this recipe as is … it’s awesome!
On the lookout for a tasty new plant-based salad for your next cookout or picnic? I was! So, I created this curried chickpea salad with grilled veggies. And it’s my absolute favorite new thing. It’s sooo flavorful, colorful, aromatic, and filling. It’s easy to fix. And it’s full of inviting texture and “superfoodiness” (I think I just made up that word)!
The holiday season provides an excellent excuse for me to create a new salad recipe – which is how this 100% plant-based, roasted sweet potato salad with pomegranate arils came to be. I wanted to make it special while not being overly time-consuming (since there are sooo many other holiday dishes to prepare, of course). The result: A salad full of vibrant, holiday-friendly colors and plenty of texture to make it a standout. And by roasting sweet potato cubes in advance, the rest of the salad is a piece of cake!
This tahini caesar-style salad with roasted carrot chips is so enjoyable, it has become my go-to plant-based salad when I want something special (and when I just want salad!). What makes it special? It skips the egg yolks, anchovies, and parmesan cheese of traditional Caesar and swaps it with loads of plant-based flavor from tahini, tamari, lemon zest, and more. And then it gets topped with roasted carrot chips for a pop of color. You can sprinkle on extras, like toasted pine nuts and carrot tops, for extra crunch, flavor, or overall intrigue, too.
This sassy recipe for cool peanut soba noodles with grilled sweet peppers is my newest nutty noodle obsession. (I know, I know … I do A LOT of noodle recipes.) But this cool version features a few Jackie-style cuisine tricks to make it extra special.