Plant Manager

The humans in our household (both of us) have been following strictly plant-based nutrition for going on two months now. We are really loving the way we are feeling and even more so, the fact that no animals are harmed in the making of our food. In making the decision to do this, because of limited options where we live, we have essentially eliminated the opportunity to eat out (with very few exceptions). Therefore, I have been cooking and preparing all of our meals at home (making me the “Plant Manager”). This has led to a lot of exploration of new dishes and new ways to prepare old favorites. This past weekend, through Pinterest, I found a recipe from Sonia at The Healthy Foodie, Apple and Almond Salad. As with most recipes I attempt,  I tweaked, bringing this particular one in line with the plant-based guidelines we follow: No animal products and no added oils. (I also omitted the olives as a personal preference).

So, I present to you, my take on Sonia’s original recipe:

Image

Vegan, Zero Cholesterol, Broccoli, Apple and Almond Salad

INGREDIENTS

    • 2 heads broccoli, florets only, chopped
    • 1 large red apple, diced
    • 1 cup raw sliced almonds
    • ½ cup raisins
    • ¼ cup dates, chopped (about 10)
For the vinaigrette
  • 2 cloves garlic, minced
  • the juice of 2 limes (about 1/4 cup)
  • ¼ unsweetened applesauce
  • 2 tbsp spicy brown mustard
  • 1 tbsp white vinegar
  • 2 tbsp agave
  • ½ tsp sea salt
  • ½ tsp freshly cracked black pepper
  • 1 tbsp fresh rosemary, chopped
  1. Steam the broccoli until tender. Rinse in icy water to stop cooking and allow to drain in colander while cooling.
  2. When the broccoli is completely cooled and dry, toast the almonds in a dry skillet set over medium heat, until golden and fragrant. Set aside to cool slightly.
  3. In a small food processor, add all the ingredients for the vinaigrette and process until smooth and creamy. Set aside.
  4. In a large mixing bowl, add all ingredients plus the vinaigrette and mix until thoroughly combined.
  5. Serve immediately or leave in the fridge for a few hours to allow flavors to develop. This salad will keep in the fridge for 5 to 6 days in an airtight container.

It was a big hit in our home, served alongside Lentil Burgers on homemade whole wheat buns and oven baked French fries.

Please let me know if you try my version and how you liked it!

You can find the original (non-vegan) version at: Broccoli, Apple & Almond Salad

Thanks for reading!!

Advertisements

2 thoughts on “Plant Manager

  1. That salad looks like it would be delicious! I love broccoli! I will have to try it. Mike has stopped eating meat for a few years now and he will enjoy this too! Thanks for sharing!

    Like

  2. Thanks! It was really good, and held up well through the week. We will finish the last of it today at lunch. I didn’t know that about Mike 🙂 I think you will both really like it! Let me know if you do. ~ Take care!

    Like

Share your comments

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s