Salad Recipes
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Broccoli and tomato salad
Marinated mushroom salad
Marinated Winter Vegetable Salad
Noodle and peanut salad
Broccoli and tomato salad
Vegan. Gluten free.
This recipe was demonstrated at the 2002 ‘Winter Vegetarian Xmas’ cookery demonstration organised by the Christchurch Vegetarian Centre.
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 TBs olive oil
3 TB lemon juice
1 tsp sesame oil
salt and pepper to season
• blend all ingredients
Marinated mushroom salad
Vegan. Gluten free.
This recipe was demonstrated at the 2003 ‘Vegetarian Summer’ cookery demonstration organised by the Christchurch Vegetarian Centre.
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
• destem 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.
This recipe was demonstrated at the 2002 ‘Winter Vegetarian Xmas’ cookery demonstration organised by the Christchurch Vegetarian Centre.
1 kg 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.
This recipe was demonstrated at the 2003 ‘Vegetarian Summer’ cookery demonstration organised by the Christchurch Vegetarian Centre.
1 pkt spaghetti
½ cup peanut butter
½ cup water
4 tbs tamari
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