I love salads but sometimes in the cooler months I need something warm. This dish gives you the greens of a salad and the warmth of a warm meal mixed together perfectly : )
~ Vegan & Gluten-Free ~
Ingredients:
Salad:
4 cups romaine Lettuce, chopped
4 cups arugula
1/2 cup italian Parsley, chopped
1/4 cup cilantro, chopped
1 Green onion, diced
1/4 cup yellow onion, diced
1/2 portobello mushroom, chopped
1/2 cup white cabbage, chopped
1 tbsp grape seed oil
1/4 cup water
1/2 large yam
Dressing:
1 clove garlic
2 cm cubes fresh ginger
1 tbsp almond butter
1 tbsp grape seed oil
1/2 cup water
1 tbsp tamari
1 tbsp brewers yeast or nutritional yeast
Wash and chop lettuce, arugula, parsley and cilantro. Set aside. Wash yam and bake whole in baking dish uncovered for about 45 minutes at 425F or until fork pierces yam easily. Remove from oven and let cook slightly. In a medium frying pan, sauté onion, mushroom and cabbage in grape seed oil over medium heat until just cooked (periodically add small amounts of water to steam veggies slightly) and set aside.
Carefully peel away skin of yam and chop into 1 inch cubes.
In a blender add all dressing ingredients and blend until smooth.
Prepare salads in large serving bowels with greens on bottom and then sautéed veggies and yam on top. Drizzle with desired amount of dressing. Enjoy!!!!
Makes 2 large salads
Prep & cooking time:
Prep time ~ 15 minutes
Cooking time ~ 45 minutes (Cook veggies while yam is baking in oven)
Total time ~1 hour
Love the power of food:
Arugula
Arugula is an excellent source of Vitamin C, A, folic acid, manganese, calcium and magnesium. It is also a very good source of iron, copper, potassium and riboflavin. This wonderfully leafy green is loaded with antioxidant compounds which are stimulators of natural detoxifying enzymes in the body.
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