Vegan Love

Loving animals and living cruelty-free

Combination of Wine, a Summer Salad & Chocolat April 11, 2011

Filed under: Salads,Soups,Vegan Foods — JalynRose @ 1:38 pm
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.. a quote from one of my favorite comedies of all time, I Love You Man.   Since my boyfriend, Jim, and I had watched this the night before on loop while playing a nail biting game of Monopoly, we could not help ourselves but blurt out random quotes the entire time we were preparing this meal.  “Isn’t that speeecial!”

After a busy day, we were too burnt out to think of something to make for dinner so we picked a couple simple recipes from the 30 Minute Vegan cookbook.   We decided on a veggie soup and a summer salad..  ahem..  Greek salad =P, because you can’t really go wrong with soup and salad and they’re generally pretty simple to make..

The Soup…  Peruvian Quinoa-Vegetable Soup (Jim’s fav)
Serves 6

7 cups water or vegetable stock (I recommend water)
3 tbsp soy sauce
3/4 cup uncooked quinoa and/or couscous (I used a Harvest Grain blend)
1.5 cups potato of choice
1 large carrot, sliced
3/4 cup diced yellow onion
4 large garlic cloves, minced
1 cup sliced cabbage
1 tbsp seeded and minced jalapeno
2 lg tomatoes
1/4 cup minced fresh cilantro
1/4 cup minced fresh Italian parsley
1 tsp sea salt
1/2 tsp black pepper

1.  Place the water and soy sauce in a large pot over medium-high heat.  Add the quinoa or couscous…

2.  Begin prepping the veggies and place them in the pot as you go. Start with potatoes, carrot, onion, garlic, cabbage, jalapeno and tomatoes…

3.  Cook until the potatoes are tender and the quinoa is cooked, about 20 minutes from when the quinoa was added.  Add the cilantro, parsley, and salt and pepper to taste….


This soup may seem complicated because of the long ingredient list, but I promise you it is super simple to make!


The Salad… Greek Salad

Makes 2 Large Salads

1/2 lb extra firm tofu
3 Tbsp lemon juice
3/4 tsp salt
6 sun-dried tomatoes
6 cups lettuce (green or red leaf, or spring mix), lightly packed
1/2 cup fresh basil, sliced thinly
1/2 green pepper, julliened
1/2 medium size cucumber
1/4 cup + 2 Tbsp diced kalamata olives
1/4 cup red onion, thinly sliced
1 tsp capers
Balsamic dressing to taste

1. In a medium bowl, use your hands to crumble the tofu into small chunks that resemble feta cheese.  pour the lemon juice over the tofu and add the salt.  Gently stir to coat all of the tofu.  Allow to sit in the refrigerator.

2.  Soak the sun dried tomatoes in water to cover and set aside for 20 minutes

3.  Arrange the lettuce on the plates and sprinkle with the basil, bell pepper, cucumbers, olives, onions, and capers.

4.  Drain the sun-dried tomatoes and slice into thin strips or dice.  Top the salads with the marinated tofu, sun-dried tomatoes and dressing.

Serve immediately.

Peruvian Quinoa-Vegetable Soup with a Greek Salad

 

This face is a lie, but hilarious.  He loved it =P


Later magooch!

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