Giant Salads
Hellllllo friends!! I hope you are bored of bland, plain salads in your life, because I’m about to help you out big time! Salads don’t have to be “rabbit food” or for the weakly, they can be hearty, tasty, and humongous!
I’ve been creating some pretty amazing salads these days in my attempt to be a healthier vegan.
“Aren’t all vegans healthy, though?”
No. Not at all! There is a world of secret vegan junk food that you never knew existed! For example, Oreos are vegan. MIND BLOWN, right? The next time someone says they wouldn’t like “gross vegan food”, ask them if they’ve had an Oreo and wait for the silence.
From potato chips to sweets to cookies, candy, burgers and more, the amount of unhealthy vegan food (still healthier than it’s animal product alternative, though) out there is pretty astounding (or should it be outstanding?). You would be surprised at how much vegan junk food you might even have in your pantry right now!
In order to cut out the unhealthy foods, I’ve been filling giant bowls full to the brim with fruits and veggies. So much so, that I decided to start a collection of them here! I will add them to the post as I create them, so keep checking back to see what crazy or delicious combos I’ve come up with!
I’m dying to get these salad bowls (pictured), so hopefully you will see those soon! *Click image to purchase ——————————————————>>>>>
Taco Salad
Lettuce, avocado, black olive, red bell pepper, cilantro, green onion, and seasoned tofu (cumin, chili powder, garlic). Dressing made with Wayfare Sourcream, lime juice, and coarse salt.
Cranberry Walnut
Lettuce, tomatoes, cucumber, shredded carrots, craisins, red onion, walnuts, almond, and celery. Served aside half a bagel with Wayfare Cream cheese!
Chickpea Beet
Lettuce, mushrooms, cooked beets, chickpeas, chopped carrots, cauliflower, and hemp hearts. Side of Field Roast Chao cheeze (coconut herb and tomato cayenne) and mashed avocado for the dressing!
Couscous Salad
Cous cous cooked in beet water (cook beets in water, remove beets, add couscous), beets, cauliflower, chickpeas, black olives, avocado, green onions.
Baked Potato Salad
Lettuce, tomato, green olive, green bell pepper, sunflower seeds, pistachios, red onion, small baked potato, vegan ranch dressing.
Tofu Salad
Lettuce, cucumber, mushrooms, green olives, cooked seasoned tofu, vegan caesar dressing.
Portabello Salad
Lettuce, orange cauliflower, green onion, tomato, baked potato slices, pistachios, celery, hemp hearts, cooked portabello mushroom, lemon.
Chickpea & Pear
Broccoli, baby corn, black olives, pear, seasoned cold chickpeas
Buffalo Cauliflower
Lettuce, fried potatoes, black olives, buffalo cauliflower (cauliflower marinated in Frank’s hot sauce, garlic salt), mashed avocado for the dressing!
Chickpea Salad
Lettuce topped with chickpea salad (chickpeas, celery, carrot, vegan mayo, nooch, garlic salt, pepper, pickles pulsed in a food processor), bagel on the side!
Chopped Veggies
Cauliflower, carrots, tomatoes, cucumbers, cilantro, celery. Dressing is Apple Cider Vinegar with lemon juice, salt, and pepper.
Chopped Veggies #2
Cucumber, fresh green beans, carrots, slivered almonds, mushrooms, spinach, hemp hearts. Dressing is ACV, lemon juice, salt, and pepper.
Fruit Salad
Fuji apple, mandarin oranges, banana, blackberries, kiwi.
Greens & Proteins
Lettuce, avocado, green olives, hemp hearts, green beans, seasoned uncooked tofu (seasoned with dijon mustard, nooch, garlic salt).
Black Bean
Green leaf lettuce, black beans, green olives, orange bell peppers, celery, cucumber, carrots, green onion.
Brussels Sprouts
Pan fried brussels sprouts, tomato, green leaf lettuce, red onion, 1/2 mashed avocado, cilantro.
