VeganMoFo, Day 5: The Big (Vegan) Salad

October 5th, 2008 5:13 pm by Kelly Garbato

Being a lazy, tofu-averse vegan, I love me a good, big salad. No cooking, baking, measuring, instructions, books, directions or fuss involved. With a salad, nearly anything goes (as long as it’s veg*n, of course!). Prep time is nil; ditto for clean up.

Plus, I just love the phrase: Big Salad. Yes, I’m a Seinfeld fan to the nth degree! I loved my greens well before The Big Salad hit the air, but somehow Elaine just made salads seem that much cooler.

Here’s the Big (Vegan) Salad I feasted on last night:

2008-10-04- The Big Salad - 0012

There are some greens on the bottom, of course; I started out with some Dole bagged salad, American style, with iceberg, romaine, red cabbage, carrots and radishes. Then I added some baby carrots, black olives, croutons, Bacos and cherry and grape tomatoes (freshly plucked from the garden, natch!). To top it off, I cooked six slices of Lightlife Smart Bacon in the toaster oven and tossed them on top of the veggie pile. (I broke them up into smaller chunks before eating.) I finished my Big (Vegan) Salad off with some Wishbone Italian dressing to taste.

Shane also had a salad, though his was slightly different: Dole American salad greens with black olives, Bacos, light red kidney beans and Nasoya Thousand Island Vegi-Dressing.

2008-10-04- The Big Salad - 0014

Clearly, my Big Salad is much bigger than his Big Salad. Not that size matters; just making an observation, is all.

The beauty of salads is that there are so many options: for veggies, you’ve got tomatoes (roma, cherry, grape, beefsteak, plum and roughly 7495 other varieties), peppers, zucchinis, cucumbers, corn, peas, carrots, avocados, watercress, celery, asparagus, broccoli, cauliflower, and all manner of beans and lentils; you can also add fruit for a sweeter salad, including apples, oranges, pears, cherries, strawberries, peaches, blueberries, apricots, plums, cranberries, grapes, pineapples and kiwis, to name but a few; and you can experiment with different green “bases” ranging from bland iceberg to the more adventurous arugala and escarole.

Faux meat products, such as Boca crumbles, leftover Tofurky, vegan jerky and/or Smart Bacon make a yummy addition.

To round out the dish, you can choose from any one of a number of commercial vegan salad dressings (use PETA’s list of accidentally vegan products as a starter guide) – or make your own!

Oh, and don’t forget additional garnishings such as croutons, nuts, herbs, grains…well, you get the idea.

Whether you’re a lazy vegan like moi, or a culinary whiz like Isa, a Big (Vegan) Salad is delish, nutrish and totally do-able.

All hail the Big VEGAN Salad!

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4 Responses to “VeganMoFo, Day 5: The Big (Vegan) Salad”

  1. Stephanie E. Says:

    I’m a big fan of quickly sauteing some wild rice tempeh in soy sauce and adding that to my salads for something substantial and chewy to accompany all the veggies. Good stuff. But I’ve gotta admit–the fake bacon grosses me out.

    One of my faves: baby spinach; chopped apples, carrots, & celery; wild rice tempeh; and TJ’s raspberry dressing.

  2. Kelly Says:

    Oooh, that sounds good! Just in time for dinner, too.

  3. VeganMoFo, Day 14: Five Fave Faux Meats » V for Vegan: easyVegan.info Says:

    […] texture. It’s delish fried, but also very yummy baked in the toaster oven. Put it on your Big VEGAN Salad, or layer it with onions, tomatoes, lettuce, pickles, Nayonaise, ketchup and mustard on your Boca […]

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