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Salad

Food & Drink Friday Recipe

Recipe Friday – Mexican Corn Salad

May 27, 2017
Mexican Corn Salad

Vegan Mexican Corn Salad

Happy Memorial Day Weekend!

We love Mexican style corn salad, but ever since we’ve been trying to decrease our dairy intake, this salad hasn’t been the same without the cotija cheese. So, when we found this recipe by www.rabbitandwolves.com, which has vegan cotija cheese, we were so excited to try it. The vegan cotija cheese gives the salad that slightly salty taste that really fills out this dish.

We hope you try this salad. It’s a great vegan side dish to bring to a Memorial Day BBQ or a summer picnic. We used canned corn, but think that roasted corn would really bring out the flavors even more and plan to try that next time.

Vegan Mexican Corn Salad

Vegan Mexican Corn Salad

Vegan Mexican Corn Salad

Vegan Cotija Cheese

Vegan Mexican Corn Salad

MEXICAN CORN SALAD

Ingredients

Tofu Cojita Cheese

  • 1 Block Extra firm tofu
  • 2 lbs. Kosher salt

Corn Salad

  • 3 Cans Yellow corn
  • 1/2 C. Vegan mayo
  • 1/2-1 Jalapeno, diced
  • 1/4 C. Cilantro, chopped
  • 1/3 C. Red onion,chopped
  • 2 Green onions,chopped
  • Juice of 1 lime
  • 1 C. Vegan Cojita Cheese
  • 2 tsp. Chili and Lime Seasoning(optional)
  • Salt and Pepper to taste

Instructions

  1. Make the tofu Cojita cheese first. Preheat oven to 450 degrees. Cut your block of tofu through the center on the side to make it thinner. Sprinkle with salt on both sides, and place on paper towels. Let it sit for about 15 minutes so some of the moisture is drawn out while the oven preheats.

  2. Fill a a baking dish with salt so the bottom is coated, it doesn’t have to come up very high in the baking dish. Place your two pieces of tofu on top of the salt. Then pack more salt on top, covering completely.

  3. Bake at 450 degrees for 25-35 minutes or until the salt has hardened and formed a crust and the salt has slightly browned.

  4. Let cool, then crack the salt shell and pull out the tofu. Let the tofu cool completely, then crumble. You can store this in an air tight container in the fridge until you are ready to use.

  5. Once you are ready to make the corn salad, drain the corn, and pour into a large mixing bowl. Then stir in the remaining salad ingredients. Taste and adjust seasoning. Serve! You can make this ahead of time and keep in the fridge until ready to party!

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    Credits: Author and Photography: Jill Uechi // Recipe: rabbitandwolves.com

Food & Drink Friday Recipe

Recipe Friday – Detox Broccoli Salad

March 31, 2017
Detox Broccoli Salad

Detox Broccoli Salad

Coco and I are in the middle of our annual detox as I write this post. It has been going very well and committing to a set time frame where we say “NO” to all processed foods, dairy, added sugars, and stimulants feels so good. One of our favorite things during this time, is to try new recipes that follow the guidelines of clean eating. It can be easier to find healthy recipes when there are limits placed on what ingredients you can and can’t use. This broccoli salad was one of our favorites. Not only is it detox friendly, but it is raw, vegan, easy to make and so delicious!

The main ingredients in this salad are broccoli and purple cabbage, both of which tout a lot of detox benefits.

Broccoli: Purifies the liver and spleen by activating detox enzymes in the liver, which helps to rid of toxins quicker. Plus, broccoli is rich in beta carotene, iron, calcium, potassium, and magnesium.

Purple Cabbage: Cleanses the digestive tract and helps to eliminate toxins that lead to illness and inflammation. Cabbage also balances blood sugar, stimulates immunity shrinks tumors, and destroys cancer cells.

Detox Broccoli Salad for 2

Detox Broccoli Salad 1

 

 

DETOX BROCCOLI SALAD

INGREDIENTS

FOR THE SALAD

  • 2 heads of broccoli, cut into small florets
  • 2 cups of chopped purple cabbage
  • 1/2 raisins
  • 1/2 cup slivered almonds
  • 1/2 cup chopped green onions

FOR THE DRESSING

  • 1 orange peeled
  • 2 tablespoons miso
  • 2 tablespoons nut butter
  • 1 shallot
  • 2 tablespoons olive oil

METHOD

  1. Toss all of the salad ingredients together in a bowl.
  2. Add of the dressing ingredients into a food processor or blender and pulse until smooth.
  3. Mix the salad with the dressing.

Note: You can change out the miso for extra nut butter. However, you may have to add extra salt to taste. We also like to add avocado or a chopped apple to variation.

Enjoy!

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Food & Drink Friday Recipe

Recipe Friday – Winter Citrus Salad

February 10, 2017
Winter Citrus Salad

Citrus Salad

One of our recent posts featured a Winter Salad that was so delicious that it inspired us to make a different version to highlight citrus fruits even more. It’s been raining quite a bit here in So Cal, which is great to get us out of the drought, but it’s been a bit gloomier than we’re used to. This salad and it’s bright colors are so gorgeous and uplifting that we feel it just might put an end to any winter blues from the dreary weather.

Citrus is in the height of its season right now and you can find such sweet tasting varieties of grapefruit, oranges, tangerines, and pomelos. The idea is to use any combination of any citrus fruit and adding the honey helps to bring out the tartness of the citrus. To make this salad Vegan, we used Bee Free Honee for the dressing. It’s so delicious and made from Apples!

Bee Free

Citrus

 

Citrus Plate

 

 

Winter Citrus Salad

Ingredients

1 grapefruit

1 blood orange

1 clementine

Slivered raw almonds

Drizzled Bee Free Honee

A sprinkle of salt

1/3 diced avocado

Method

  1. Peel all the fruits and remove as much of the pith as possible with a sharp paring knife. The easiest way to do this is to cut off both ends of the round fruit so you have a flat surface to stand your fruit upright. Then cut as close to the pulp as possible.
  2. Using a serrated knife, slice the fruits into disks.
  3. Arrange the slices on a plate – mix up the different colors for variety!
  4. Add avocado on top.
  5. Sprinkle with the almonds, drizzle the honee (or honey) and lastly add the salt.
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Credits: Author: Jill Uechi // Recipe and Photography: Coco Iv
Food & Drink Friday Recipe

Recipe Friday – Skin Glow Salad for Valentine’s Day

February 3, 2017
Red Cabbage Salad

Cabbage Salad 3

We are always looking for ways to slow down premature aging of our skin! The benefits of healing foods are real and when consumed on a daily basis, the results are amazing. This salad combines a variety of whole foods that are tasty and will help to make your skin glow. Plus, the vibrant red and purple color makes this salad a perfect choice for Valentine’s Day.

The foods that you eat everyday can either help to maintain healthy skin or work to destroy it. We are choosing to eat healthy foods that promote radiant skin by proving essential nutrients. Red cabbage is a nutritious and delicious vegetable that is not only great for your health, but adds flavor, crunch and color to dishes. The nutritional benefits of cabbage are almost to many to list, but we will name some of the most important ones below.

Nutritional Benefits of Cabbage

Red cabbage contain essential nutrients including thiamin, riboflavin, folate, calcium, manganese, magnesium, iron, and potassium, as well as vitamin C, vitamin A, vitamin E, vitamin K, dietary fiber, and the B vitamins. It contains a number of antioxidants such as anthocyanins and indoles, which help to prevent diseases, aging, and cancer. Red cabbage has a high concentration of minerals, which helps with bone growth and density and preventing osteoporosis. Finally, red cabbage helps to reduce inflammation and pain associated with ulcers in the gastrointestinal system.

Red Cabbage Salad 2

Red Cabbage Salad

Valentine’s Skin Glow Salad

INGREDIENTS

Salad

1 cup chopped red cabbage

1/2 cup shredded Brussels sprouts

1 medium carrot

1 radish

2 tablespoons of raw sunflower seeds

 

Dressing:

1 tablespoon Dijon

1 tablespoon hummus or Tahini

1/2 lemon juiced

Salt, pepper, garlic to taste

Red wine vinegar to taste

1/4 tablespoon of beet powder of shaved beet (for color & added sweetness)

Add water to get dressing like consistency

METHOD

Mix salad ingredients together and toss with dressing.

 

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Credits: Author: Jill Uechi // Recipe and Photography: Katelyn Guerrero

Food & Drink Friday Recipe

Recipe Friday – Winter Salad

January 21, 2017
Winter Salad

Winter Salad

Winter in California means Citrus! Oranges and grapefruits are everywhere and there are so many varieties to try. Oranges may seem like a boring and all too familiar fruit. However, this super-fruit should not be overlooked! This week we bought some gorgeous blood red oranges that we wanted to incorporate into one of our recipes.  Our goal this January is to reset our bodies and eat a plant based diet. Our recipe contributor, Katelyn, found this winter salad recipe from pinchofyum.com that is packed with anti-oxidants and was easy to Veganize. We were so happy with the result! The tofu was a perfect substitute for the chicken and the mint really balanced out the tanginess of the oranges. Not only is this salad healthy and delicious, it is also a beautiful!

Health Benefits of Oranges:

Oranges are a good source of Vitamin C & A, Folate, and Potassium. They help to alkalize the body and stimulate the digestive system, thereby helping to relieve constipation. The high levels of Vitamin C is well know to help to boost the immune system, but oranges also contain polyphenols, a type of anti-oxidant that helps to reduce inflammation and combat viruses and other bacteria. Oranges also help to fight cancer, prevent birth defects, maintain healthy bones and improve your mood.

 

Winter Salad Avocado

Winter Salad Ingredients

Tofu

cara cara oranges

Winter Salad

 

Winter Salad

Ingredients

For the Salad:

  • 1 lb. Tofu (drained and sliced)
  • 2 blood red oranges peeled and cut into pieces
  • 1 avocado, cut into slices
  • ½ cup pomegranate arils
  • 2 cups spinach, torn or cut into small pieces
  • 1 14-ounce can chickpeas, rinsed and drained
  • 1 shallot, thinly sliced
  • a handful of chopped fresh herbs – we used mint

For the Tofu Marinade:

  • ⅓ cup olive oil
  • 2 tablespoons apple cider vinegar
  • juice of one half of a lemon
  • ½ teaspoon salt

For the Dressing:

  • 1-2 tablespoons champagne
  • 2 teaspoons Dijon mustard, or other grainy mustard
  • salt, pepper

 

INSTRUCTIONS

  • Whisk marinade ingredients together. Place in a bowl with the tofu, cover and refrigerate for 30 minutes (while prepping other stuff).
  • Whisk the dressing ingredients together.
  • Heat the oil in a pan and warm the tofu.
  • Toss all other salad ingredients, including tofu, together with the dressing! Season with additional salt and pepper and maybe a drizzle of good olive oil.

 

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Credits: Author: Jill Uechi // Recipe and Photography: Katelyn Guerrero