THOUGHTFUL FORKFULS

Cabbage and Roasted Chickpea Salad

A raw cabbage salad that will win over cabbage-haters: roasted spicy chickpeas and garlicky tahini sauce make it irresistible. Vegan and gluten-free.

I have to come to terms with the fact that most people aren’t as big of a fan of raw cabbage as I am… I mean, I could just eat it as is, undressed, uncooked. So crunchy. However, I hope that the dressing for this is enough to win over even the raw cabbage haters. The chickpeas are roasted  with spices in a hot oven until crunchy, and taste like little salty croutons in the salad. I was inspired by this recipe that I LOVE from The Minimalist Baker, but I’ve simplified the chickpea ingredients, and cooked for a little longer to get them extra crunchy. The tahini dressing is a personal favourite: garlicky, herby and tangy, and can be used on a variety of different things. This salad is really good with some other mezze dishes: hummus; falafel; flatbread or pita, but can be eaten simply inside a tortilla wrap as it provides a good source of protein and veg. It’s also really nice instead of a grain as it feels really substantial, so it would pair nicely with a hot stew and then you don’t have to think about a side salad either!  

One good thing about this salad is that it can be made ahead, even the day before, and doesn’t become watery like other raw ‘slaws.

Cabbage and Roasted Chickpea Salad
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Ingredients for the chickpeas
  1. 480g chickpeas (2 cans, drained)
  2. 2 tbsp rapeseed oil
  3. 2 tsp cumin
  4. 2 tsp garlic powder
  5. 2 tsp smoked paprika
  6. 1 tsp salt
Ingredients for the salad
  1. 680g white cabbage
  2. 8g garlic (1 large clove)
  3. 40g tahini
  4. 12g green herbs (coriander, parsley, dill or a mix)
  5. 12g apple cider vinegar
  6. 70g water
  7. 3/4 tsp salt
  8. 1/3 tsp chilli flakes
Instructions for the chickpeas
  1. Drain the chickpeas, wash under cold water and dry them as best as you can.
  2. Combine the spices, oil and chickpeas in a baking tray and roll everything around until the chickpeas are evenly coated.
  3. Cook in a 200 degrees C oven for 40 minutes, until the chickpeas are slightly crispy.
Instructions for the salad
  1. Combine all of the dressing ingredients in a mini food processor, or using a whisk and a bowl. If you are doing it by hand, crush the garlic and finely chop the herbs. If using a food processor, throw everything in whole and the machine will do the work.
  2. Using the grating attachment on your food processor, shred the white cabbage. Alternatively, slice the cabbage very finely in to thin strips.
  3. Combine the cabbage, dressing, and cooked chickpeas in a bowl. I use my hands to mix everything.
Notes
  1. For serving, everything should be mixed together, but I chose to keep the elements fairly separate for the sake of the picture. Also pictured, I have garnished with red onion which isn't essential. This ingredient is purely decorative and not stipulated in the recipe, although will taste good too if you want to use it!
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Bean Sprout Salad With Mango, Lime And Peanuts

This vegan salad is zesty with lime, sweet with mango and crunchy with coriander, mint and spring onions. Perfect accompaniment to any rich, creamy curry.

I realised the other day that I hadn’t bought or eaten bean sprouts for years, despite very much liking the taste and eating them frequently when I was growing up. My mother would often use these guys as an ingredient in stir-fries or thrown in regular green salads, but when designing this recipe, I was keen to make a salad which allowed bean sprouts to be the star of the show. This salad is really easy to put together and the perfect accompaniment to any rich creamy curry, for example a Thai Panyang or Massaman, by virtue of it’s crunchiness, freshness and zesty-ness. Many of the ingredients are similar to that of a salsa: the citrus, onion, herbs and the fact that it too offers light, zingy relief to heavier, richer foods. The mango in it balances out the sour citrus dressing – forgoing any need for additional sugar- and even if the mango is under-ripe, it still fulfils it’s purpose. If this is the case, you might find it easier to peel off strips of mango with a vegetable peeler rather than trying to de-stone and chop in to chunks. I use toasted salted peanuts (which are the cheapest/easiest), but if you wanted something a little healthier you could roast your own peanuts; you might need to add a little more salt to the dressing, however. There’s a small amount of chilli but it’s not spicy, so feel free to add more if you like. If you don’t like mango, you could try with papaya or pineapple, and if you don’t like coriander or mint, you could experiment with Thai basil (although I’ve never cooked with it personally so cannot vouch for it’s efficacy).

Bean sprouts contain a lot of water so you’ll ideally want to make this salad soon before serving, as a lot of water begins to be released. It doesn’t keep well, so don’t make it a day in advance.

*Fun fact*- Bean sprouts are sprouted from mung bean and soy bean seeds and are more nutritious than eating the actual bean, providing good sources of protein, as well as vitamins C and B.

Bean Sprout Salad With Mango, Lime And Peanuts
Serves 6
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For the dressing
  1. 1 tbsp + 1 tsp lime zest (zest from 1.5 limes)
  2. 2 tbsp lime juice (juice from 1.5 limes)
  3. 10g garlic (2 cloves), crushed
  4. 4g fresh chilli (half a red jalapeno chilli, de-seeded), finely chopped
  5. 1/2 tsp salt
  6. 1/4 tsp ground black pepper
For the salad
  1. 300g bean sprouts
  2. 260g mango, chopped (flesh of 1 mango)
  3. 50g spring onion (white and green parts), chopped
  4. 15g fresh fcoriander, chopped
  5. 5g fresh mint, chopped
  6. 50g roasted salted peanuts
For the dressing
  1. Whisk all of the dressing ingredients together. I juice the lime using a citrus juicer but then throw the pulp in to the dressing anyway; it's all good stuff!
For the salad
  1. In a mixing bowl, combine the bean sprouts, mango, spring onion, coriander, mint and peanuts and add the dressing. Combine everything thoroughly (I use my hands) and it's ready to go when you are ready to eat it! As it sits, some liquid is released so just before serving, mix everything through again.
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Indian-Spiced Potato Salad

This potato salad uses an Indian-spiced vinaigrette to lightly dress potatoes, spring onions and mint. The perfect barbecue side; vegan and gluten-free.

VEGAN BARBECUE MINI SERIES- PART II OF III

The next part of this recipe series focuses on a dish to make if you are hosting a barbecue with vegan friends coming along. More often than not, your vegan friend would offer to bring a veggie burger or sausage for themselves (as a meat substitute) and in this case, you might like to provide one or two sides that everyone in attendance can enjoy. It is regularly the case that one of the dishes already in your repertoire can be tweaked to become vegan, and it might end up being even tastier than the original!

Here, I’m talking about the potato salad; a well-known favourite of barbecues, picnics and the salad buffet. This recipe is certainly not anything like the traditional creamy potato salad, although if that was your bag, it is possible to both buy and make vegan mayonnaise. I, however, have never been a fan of mayonnaise and after realising the sheer amount of vegetable oil that is required to make it, I steer well clear. In this recipe, the potatoes are more lightly dressed with a vinaigrette spiked with Indian spices and fresh mint, and served with peas. Being reminiscent of a Samosa filling, this would work wonderfully inside a chickpea pancake, with a spiced tomato sauce and mango chutney. For barbecues, the potato salad is perfectly matched with burgers or sausages; a green salad; and a relish, salsa or dip.

If you prefer the taste and nutritional profile of sweet potatoes over regular white potatoes, you can make this salad with half sweet and half white, or with only sweet potatoes. This option might be preferable if you are living somewhere in which sweet potatoes can be grown locally (not the UK summer unfortunately!) The sweet potatoes will require a shorter cooking time to get tender so be sure to cook them separately. 

Indian-Spiced Potato Salad
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Ingredients
  1. 1kg potatoes
  2. 1 garlic clove, minced
  3. 2/3 tsp salt
  4. 1 tsp coarse ground black pepper
  5. 2 tsp medium-spiced curry powder
  6. 2 tsp ground cumin
  7. 1/2 tsp chilli flakes
  8. 1 tbsp wholegrain mustard
  9. 45g lemon juice
  10. 10g agave nectar
  11. 40g rapeseed oil
  12. 100g spring onions (whites and greens), chopped
  13. 10g fresh mint, roughly chopped
  14. 150g frozen peas
  15. Handful of fresh coriander, for garnish (optional)
Instructions
  1. Scrub and chop the potatoes in to 1-inch sized chunks and place in a pan of fresh water. Bring the water to a boil and simmer until the potatoes are tender.
  2. Meanwhile, prepare the dressing by combining the garlic, salt, black pepper, curry powder, cumin, chilli flakes, mustard, lemon juice, agave and rapeseed oil.
  3. When the potatoes are cooked, drain them and allow them to cool slightly. Whilst they still have some warmth, however, it's time to dress.
  4. Combine the potatoes, the dressing, the spring onions and peas (they will defrost from the heat of the potatoes). I find it's easier to mix everything by hand.
  5. Serve warm or allow to cool, and then serve.
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Rice Salad With Coriander And Lime

This simple and tasty rice salad is zingy and fresh with lime, spring onions, coriander and garlic, and lightens up any rich curry. Vegan and gluten-free.

This rice salad is the perfect accompaniment to so many dishes, especially curries and stews which are quite heavy. Because it is fresh and zingy with lime, spring onions and coriander, it contrasts with and lightens up hot, creamy and rich dishes wonderfully. It is also very quick and easy to prepare, and a great way to use up leftover rice.

Rice Salad With Coriander And Lime
Serves 4
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 475g cooked basmati rice (about 220g uncooked)
  2. 1 lime, zest and juice
  3. 1 large garlic clove
  4. 20g fresh coriander
  5. 3/4 tsp salt
  6. 1/3 tsp freshly ground black pepper
  7. 2 tbsp maple syrup (or any liquid sweetener)
  8. 3 spring onions (about 30g)
Instructions
  1. If using uncooked rice, cook rice according to packet instructions. Cook until al dente, and then shock with cold water to halt the cooking process. Allow to drain to get as much of the water off as possible.
  2. Using a small food processor, whizz up the lime zest, lime juice, garlic clove, coriander, salt, pepper and maple syrup until a smooth sauce is formed.
  3. Chop up the spring onions and combine with the cooked rice and dressing. I find it easier to use my hands to incorporate everything properly. That's it!
Notes
  1. If you don't have a small food processor, chop up the coriander and garlic very finely and use a hand whisk to mix with the other dressing ingredients.
  2. You could also use this template to change around the herbs and citrus flacours, depending on what dish you wish to accompany. For example, try using lemon (instead of lime) and parsley (instead of coriander) to accompany a Mediterranean or Middle Eastern-flavoured dish. Just remember that when you use lemon or lime, you must counteract the sourness with something sweet (hence the maple syrup).
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Rice Salad With Tamarind Dressing

This vegan and gluten-free salad uses fluffy brown rice, crispy roasted vegetables, tangy tamarind dressing and little pops of sweet pomegranate seeds.

Although tamarind is indigenous to tropical Africa, it is used widely throughout the world, and my main experience of it is through Indian cuisine, where tamarind chutney is apparently used almost as ketchup is in the west. I love the sweet-sour vibe of this chutney, and wanted to use it as a main flavour for a dish, rather than an accompaniment for a poppadom or curry. This salad has loads going on- fluffy brown rice, crispy roasted vegetables, tangy dressing and little pops of fresh sweetness in the form of pomegranate seeds. Luckily, you can buy tamarind paste in a handy little jar too, so you don’t have to worry about shelling the fruit and cooking the pulp!

Use whatever vegetables you want- I was using random bits from the vegetable box but whatever you have is fine! If you do choose to use cauliflower, however, I must insist that you roast the leaves too, rather than throwing them away as they are edible and delicious! I served it with mini spinach and chickpea patties, crunchy cucumber and tomato relish and homemade mango chutney.

If you wanted to simplify things, however, this dish could totally stand up on its own. Throw in a handful of roasted peanuts or chickpeas for a bit of protein, and you’ve got a fairly balanced meal; perfect for a healthy lunch that you can take to work.

Rice Salad With Tamarind Dressing
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For the dressing
  1. 90g tamarind paste
  2. 1/2 jalapeno chilli, seeds and all
  3. 1.5 tsp salt
  4. 1/2 tsp pepper
  5. 1.5 tsp toasted cumin seeds
  6. 1/2 large red onion
  7. 2 cloves garlic
  8. 25g fresh ginger
  9. 1/2 can coconut milk
  10. 2 tbsp agave (or maple syrup or sugar)
For the salad
  1. 500g brown basmati rice
  2. 3 tbsp vegetable oil
  3. 1/2 head of cauliflower and its leaves, cut in to pieces
  4. 1/2 squash (about 400g), cubed
  5. 1/2 sweet potato (about 120g), cubed
  6. 250g carrots, chopped in to chunks
  7. 85g runner beans, cut in to 1cm pieces
  8. 100g peas
  9. 120g pomegranate seeds
  10. Desiccated coconut flakes (for garnish)
  11. Fresh coriander leaves (for garnish)
For the dressing
  1. Using the small component of a food processor or hand blender, blitz all of the ingredients in to a smooth dressing. Alternatively, finely chop the onion, garlic and ginger and whisk in to the other ingredients.
For the salad
  1. Cook the rice according to package instructions. When it is cooked run under cold water until it is cool (in order to stop the cooking process) and mix 2 tbsp of the vegetable oil in to it. This will ensure that the rice grains don't stick to one another.
  2. Add the cauliflower to a roasting tin, and the squash, sweet potato and carrot to a second one. Cover all the vegetables in the remaining vegetable oil and roast in a 200 degree C oven until tender and crisp. The cauliflower florets and leaves should take around 20 minutes, and the other vegetables 30-40 minutes. Keep checking to make sure they don't burn.
  3. Steam the runner beans until tender (around 10-15 minutes in a sieve over a pan of boiling water is my preferred method) and defrost the peas.
  4. Finally, combine the cooked rice, roasted vegetables, runner beans and peas, and pomegranate seeds with the dressing in a large bowl. I find it easiest to incorporate everything using my hands.
  5. Garnish with fresh coriander and desiccated coconut flakes.
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Seasonal Vegetable ‘Slaw With Ginger-Apple Dressing

This 'slaw can be made with any seasonal veg, livening up raw produce with a zingy but sweet ginger-apple dressing. Vegan and gluten-free!

Side Salads | January 25, 2015 | By

As someone who likes to have a side salad with almost every meal, UK winter presents some difficulties, with seasonal produce leaning very much more toward the hearty root vegetable end of the scale, rather than the dainty lettuce end. Hence the ‘slaw: grated vegetables eaten raw, with a zingy dressing; providing that much needed ‘crunch’ on the side of a meal. However, I’ve called this ‘seasonal slaw’, as you can make it any point in the year, with whatever vegetables are in season! I’ve added some suggestions below. This recipe is very easy to make, especially if you own a food processer which can chop and grate the vegetables in a matter of seconds. It’s also really flexible, and you can use loads of  different vegetables, depending on what’s available. The spiciness and punch of the fresh ginger stands up to the bold flavours of the vegetables, as well as working brilliantly with the sweetness of the apples and raisins. This dish works as a great accompaniment to almost any meal too, for example on the side of a stew with rice; inside a wrap with some homous and falafel, or as part of a salad selection. I served this at work with bread, sun-dried tomato homous, lemon and maple dressed quinoa salad and a spinach and almond bake.

Unlike many other ‘slaws, this one keeps really well. It can go for days in the fridge and still retain the same taste and texture!

Seasonal Vegetable 'Slaw With Ginger-Apple Dressing
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
For the dressing
  1. 1 apple, core removed
  2. 30g ginger
  3. 2 garlic cloves
  4. 1 tsp salt
  5. 1/2 tsp ground black pepper
  6. 1 tbsp cider vinegar
  7. 1 tbsp tamari (or soy sauce)
  8. 1 tbsp maple syrup
For the vegetables
  1. Around 750g in total: you could use fennel, celeriac, celery, carrots, kale, beetroot, cabbage.. the possibilities are endless! Try out different combinations. My favourite is celeriac, beetroot and fennel.
For the salad
  1. 100g raisins (optional)
  2. 50g toasted pumpkin seeds (optional)
Instructions
  1. To prepare the dressing, use the small component of a food processer to whizz up all the ingredients. If you don’t own an electric mixer, grate the apple, ginger and garlic manually, and whisk up all the ingredients in a bowl. The dressing is quite a stiff mixture; this is because the salt in it will encourage the vegetables to release moisture and if it were runnier, the whole dish would end up being too ‘wet’.
  2. Grate (or use the grating attachment from a food processer to grate) the vegetables.
  3. Combine the dressing, the vegetables and the raisins and seeds (if using) in a large bowl. I find it easier to mix using my hands to make sure everything is incorporated.
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Quinoa Salad With Lemon, Maple And Mint Dressing

Simple, delicious quinoa salad with a sweet and tangy lemon, mint and maple dressing, roasted vegetables and toasted pumpkin seeds. Vegan and gluten-free.

This is a really simple recipe which is tasty and healthy. Perfect as a packed lunch for work or as part of a more special spread on a weekend; for example try with falafel and homous, and some crunchy leaves on the side for a balanced and delicious meal. This dressing is unapologetically lemon-y, yet delectably sweet, almost being reminiscent of my Gran’s famous lemon shortbread biscuits, despite the massive punch of garlic in it too. It can be used to dress all manner of things; don’t feel limited by my suggestions. For example, try using raw crunchy vegetables instead of roasted, or use a different grain such as cous cous or barley. I love quinoa because of its high protein content, but it is expensive so feel free to use something different. If you do go for it though, try and get UK grown quinoa- we can grow it here too! 

Quinoa Salad With Lemon, Maple And Mint Dressing
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
For the dressing
  1. 5 cloves garlic
  2. 10g fresh mint (plus more for garnish)
  3. 1 tsp salt
  4. 1/2 tsp ground black pepper
  5. Zest and juice of 2 lemons
  6. 125g maple syrup
For the salad
  1. 350g quinoa
  2. 100g kale
  3. 1/2 celeriac
  4. 1 marrow
  5. 2 tbsp olive oil
  6. Sprinkle of salt
  7. 150g pumpkin seeds
For the dressing
  1. Using the small component of an electric food processor, whizz all the ingredients for the dressing. Alternatively, chop the mint and garlic in to very small pieces and whisk together with the rest of the dressing ingredients.
For the salad
  1. Cook the quinoa according to packet instructions (boil for about 20 minutes). You want it tender but still with a slight 'bite'. Once it has cooked, drain it and let it sit in the colander with a tea towel covering it. It is important here to absorb some of the rising moisture so that the salad doesn't become too 'wet'.
  2. Steam the kale for around 3 minutes. The method I use is a colander placed over a saucepan of boiling water, with the saucepan lid on top. Steaming for only a few minutes means it is a little less tough than eating it raw, yet is still relatively crispy.
  3. Peel and chop the celeriac in to 1 inch cubes and place in a baking tray. Cover with 1 tbsp of olive oil and a sprinkle of salt.
  4. Chop the marrow in to 1 inch cubes and place in a separate baking tray. Again, cover with another 1 tbsp of olive oil and a sprinkle of salt.
  5. Place both trays in a 200 degrees C oven and roast until tender (about 40 minutes for celeriac, and 25-30 for the marrow).
  6. When they have finished, turn the oven down to 160 degrees C and roast the pumpkin seeds in a baking tray for around 10 minutes. Be careful not to burn them!
  7. Combine the dressing, quinoa, kale, roasted vegetables and (nearly all of the) pumpkin seeds. Garnish with whole mint leaves and the remaining pumpkin seeds!
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Lemons captured by Trevor Leyenhorst