If you are looking for something quick and nutritious for breakfast, a snack, or (like me, this evening) for dinner, consider this: A toasted plain bagel, delicious dairy-free plain cream cheese from Kite Hill, and fresh fruit. I sprinkled a little chia seed for extra nutrients. And, because February is heart health month, it’s important to note: it’s all cholesterol free, thanks to the almond-milk-based cream cheese and accidentally vegan bagels from Costco!
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:
Vegan, Zero Cholesterol, Broccoli, Apple and Almond Salad
- 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)
- 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
- Steam the broccoli until tender. Rinse in icy water to stop cooking and allow to drain in colander while cooling.
- 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.
- In a small food processor, add all the ingredients for the vinaigrette and process until smooth and creamy. Set aside.
- In a large mixing bowl, add all ingredients plus the vinaigrette and mix until thoroughly combined.
- 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!!