Okay, so we're doing a salad series?

I didn't set out with this plan, in fact, I've had something completely different planned for days now but I've been enjoying throwing together easy meals and you, reader, seem to be enjoying It too.

I also feel like I need to say that I realize I am feeding Into a bit of a stereotype here. How often have you heard someone say (or maybe even said yourself) to a vegan that all we eat Is rabbit food, aka, salad. I hope that you'll recognize that although I am using the word salad to describe these dishes they are not what a typical American considers salad (Iceberg lettuce, 2 tomato wedges, 3 slices of cucumber, and one green olive.) I am always looking for variety In flavor and texture. Today's salad Includes soft tofu, leftover and reheated basmati rice, butter lettuce, and a scoop of the smoothest homemade hummus as well as crunchy carrots, radishes, and crispy green leaf lettuce. There's also leftover kale, zucchini, and yellow squash, and chopped marinated artichoke hearts. This salad Is full of flavor and stays Interesting through the end. You're also eating 8 different vegetables In one bowl, which is so good for your gut and to ensure you're taking all kinds of vitamins and minerals.

As I sit here eating this delicious bowl I realized that I also have cucumbers and purple cabbage In the fridge. In the past I would have been disappointed that I had forgotten to Include them but now I know what's going first Into the next salad I throw together.

Here's the Ingredients list/prep for the salad

Ingredients:

• Leftover basmati rice (or grain you have In the fridge) - I always heat up my rice, I don't like It cold, other grains I find more palatable when right out of the fridge

• Crispy green leaf and butter green leaf lettuces (or any lettuce/greens In your fridge)

• Sliced Radishes - mine were on the large side so I just used one

• Sliced Carrots - same thing with the carrots - It was big so I just sliced one

• Leftover sauteed kale (lacinato and purple), zucchini, and yellow squash (or other leftover veggies In your fridge)

• Baked tofu cubes - (I'm working on some new basic tofu recipes but this one should get you there. I actually rarely freeze my tofu now, so, If you haven't already frozen and thawed a block, just go with what you've got) Let me know If you have questions!

• Marinated artichoke hearts, chopped (If you avoid oil, just get the quartered hearts In a can, I got these from a pickle place at a farmer's market and they are swimming In oil)

• Hummus

• Your favorite dressing

Prep:

Layer the bowl with the lettuce, then add In everything else (see how easy I make this process?) Dollop on some hummus and drizzle on your dressing. Mix it up and eat!

Looking for more salad inspiration? Check out these previous blogs:

Vegans know salad - summer grain bowl

Simple Chickpea Salad

Since it seems I am living for salads these days, what trips you up most when trying to make a salad that leaves you satisfied?

salad series

---

Hey, I'm Kimberly.

As a Vegan Educator and the creator behind this space, I spend my time covering all things vegan. My goal is to help you live your best vegan life.

• Tune In: Check out my podcast, Did You Bring the Hummus?, where you'll meet a different vegan and/or learn something new every Monday. Stay in the Loop: Don't miss a beet! (haha, see what I did there?...Vegan jokes...) Join the mailing list for weekly (for the most part) vegan topics and more.

• Subscribe to the Newsletter //  Listen to the Podcast