Salads

Marinated Tomato Salad (Vegan Raw Gluten-free)

This is from Alison and Simon Holst's classic Meals without Meat (first published 1990).

5-6 medium tomatoes

1 tsp sugar
¼-1/2 tsp salt
black pepper to taste
few drops of hot pepper sauce
1 TBs wine vinegar
1  TB  chopped fresh basil, marjoram or parsley
1-2  TB oil (optional)

• Slice, quarter or cube tomatoes into their serving dish.

• About 10-15 minutes before serving, sprinkle the remaining ingredients, in the order given, over the tomatoes.  Toss lightly and leave to stand at room temperature.

Broccoli & tomato salad (Vegan Gluten-free)

1 large head of broccoli, washed and cut into florets
6 large tomatoes, cut into eighths
½ cup sesame seeds (toasted)
1 quantity flax seed oil dressing

• lightly steam broccoli until just cooked through. Cool.
• arrange broccoli and tomatoes in salad bowl and pour over dressing.
• serve immediately.

Flax seed oil dressing:

½ cup flaxseed oil
¼ cup apple cider vinegar
3 TB olive oil
3 TB lemon juice
1 tsp sesame oil
salt and pepper to season

• blend all ingredients

Marinated mushroom salad (Vegan Gluten-free)
500gm medium sized mushrooms, wiped clean
½ cup olive oil
¼ cup fresh lemon juice
¼ cup chopped parsley
¼ cup chopped spring onions
1 clove crushed garlic
½ tsp thyme
½ tsp salt

• de-stem mushrooms
• steam the caps for 5 mins then place in a salad bowl
• blend the remaining ingredients
• pour over the mushrooms and chill for several hours

Marinated Winter Vegetable Salad (Vegan Gluten-free)

1kg mixed winter vegetables, peeled and cut into 1cm cubes (choose from a mix of pumpkin, potato, sweet potato, beetroot, carrot, parsnip, yams)
2 large onions, cut into 2 cm chunks
Marinade:
2 TB Tamari
3TB maple syrup
1 tsp sesame oil
4 TB vege oil
3TB sesame seeds
2 TB grated ginger

• preheat the oven to 220C
• line a roasting pan with baking paper and toss veges in
• Blend oils, tamari, ginger and maple syrup until smooth
• pour marinade over veges and turn in oil to coat well
• bake for 20 mins, turn veges in marinade, sprinkle sesame seeds over then bake another 15-20 mins until the veges are soft and sticky (be careful not too over cook as the veges will turn mushy once in a salad bowl)
• serve hot, warm or cold!
• N.B. using beetroot will give a lovely rosy colour to the whole salad

Noodle and peanut salad (Vegan Gluten-free)

1 pkt spaghetti  (make sure it is gluten free if necessary) 
½ cup peanut butter
½ cup water
4 tbs tamari  (make sure it is gluten free if necessary) 
1 tsp peeled minced ginger root
2 tb maple syrup
2 tb brown rice vinegar
2 chopped spring onions
½ cup corn kernals

• cook the spaghetti according to the package directions
• blend the peanut butter, water, tamari, ginger, maple syrup and vinegar
• drain and rinse the cooked spaghetti and transfer to the slad bowl
• pour in the dressing and toss
• add the corn and spring onions and combine
• let sit for a few hours for the flavours to meld