Thursday, October 4, 2012

Bibimbap Bowls

Bibimbap literally translates to "mixed rice" in Korean (not that you can tell from this picture) and is a relatively flexible dish but does have a few traditional consistencies.

Bibimbap is typically made with white rice (although I used Trader Joe's frozen 'fried' rice) and then topped with various fresh and marinated veggies, a fried egg, and spicy chili paste (sub Sriracha!). The ingredients are then all stirred together and enjoyed in either a regular or heated stone bowl.

Really, Bibimap is such a great dish because of it's versatility.  The idea behind it in Korean culture was that you could re-purpose whatever veggies were around the home and/or leftover from other meals in a simple, satisfying way.

For my version of Bibimbap, I tried to utilize some market-bought, in-season veggies (butternut squash, bell peppers, cabbage) as well as some more 'traditional' Asian veggies (carrots, bok choy, local kimchi and marinated mushrooms) with a little twist of veggie 'fried' rice from Trader Joe's and black beans for some extra protein. I also topped mine with an egg from my chickie-girls, but you could just as easily use silken tofu with a little sprinkle of tumeric in the center (for the yellow effect) or leave the egg out all-together.

Also - the Kimichi is not pictured and you can't see the rice (too loaded with veggies ;) but I promise they were both important to the whole composition of the dish and delicious!

Bibimap Bowl
Serves 2
  • 2 cups Trader Joe's Vegetable Fried Rice - sauteed or steamed
  • 1/2 can of black beans, warmed
  • About a quarter of a butternut squash, roasted 
  • 10 garlic-marinated mushrooms (they come in a jar, almost like they are pickled) cut into halves/thirds
  • 2 small heads of bok choy, sauteed in sesame seeds and sesame oil
  • 1/4 cup of carrots, marinated for a few hours in 1/2 cup of seasoned rice vinegar, 2 tbsps soy sauce and 1 tsp sugar
  • 1/2 cup chopped cabbage
  • 1/2 bell pepper, cut into strips
  • 1/4 cup Kimchi
  • 2 eggs, fried (or tofu - see substitution suggestion above) 
  • Sriracha or red chili paste, to taste
To Assemble 
Prepare all your veggies and have them laid out in an organized fashion.

Place the rice in a large bowl.  Place the fried egg or tofu atop the rice in the center. Arrange your veggies and beans around the egg in a colorful and pretty looking fashion.

Top with Kimchi and Sriracha.

Stir and mash it all together into a delicious and nutritious Korean meal.

Feel free to top with more Sriracha.


What a great meal. So simple and versatile and fun. I think it would be a great meal to make for a group of people - pair it with some Gimbap (kinda like sushi) and some rice wine and you have an impressive and unique spread.


Live long and prosper! And don't be afraid to branch out culturally in your cookings!

Tuesday, September 18, 2012

Chick'n and Dumplings

After 3 and a half grueling months in the extreme Arizonian heat, Colin is finally back in Portland. As part of his welcome home, I decided to attempt a dish that he has been bugging me to make for a while: "Chick'n" and Dumplings.

A variety of other bloggers and recipe developers have attempted Chick'n and dumplings, but I wanted to take a shot at a recipe all my own. It's pretty darn simple and much healthier than it's meat-based alternative (obvs.) 

You can use frozen or fresh veggies - I used a combination of both, but I definitely recommend the "Organic Foursome" frozen veggie medley from Trader Joe's (corn, peas, carrots, green beans) + fresh celery, carrots or whatever else you have hangin' around.


Chick'n and Dumplings
For the Roux
  • 1 Tbsp coconut oil
  • 1/2 medium yellow onion, diced
  • 1 cup chopped celery
  • 3/4 package of frozen "Organic Foursome" veggies
  • 1/2 package Trader Joe's "chick'n"
  • 3 cups veggie broth
  • Added bouillon cube/paste (for more flavor, this is totally optional)
  • Italian seasoning, salt + pepper, seasoning to taste
  • 1/2 cup flour
  • 1/2 cup white wine 
  • 1 tsp Earth balance
For the Dumplings
  • 3/4 cup flour
  • 2 Tbsp Earth Balance 
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup plain soymilk
  • 1 giant handful of cilantro, chopped
Begin by sauteing the onion and celery in the coconut oil over medium heat for 3-4 minutes. Add frozen veggies and "chick'n" and continue to saute until warmed through. Then add the veggie broth and bring to a boil before lowering to a simmer for about 10 minutes.

While the broth is simmering, prepare your dumplings!

Whisk together flour, baking powder, and salt in a medium bowl. Cut in earth balance with knives or pastry cutter until a crumbly dough forms. Add soy milk and stir until a thicker dough forms. Then stir in chopped celery.

In a LARGE sauce pan with a lid (that will hold the contents of the entire dish) begin to warm the earth balance over medium heat. Slowly whisk in flour and white wine until a thick roux forms (about 2 minutes). Slowly spoon in the contents of the veggies + broth you prepared earlier, continuing to stir so that no large lumps form.

When broth is completely spooned into the sauce pan over medium heat, either cut dumplings into squares or just pick off pieces of the dough with your hands (that's what I did) and drop little dumplings over the top of the simmering, delicious roux-broth.

Cover the pan and allow everything to simmer for another 10 or so minutes until dumplings are fully cooked (don't remove the top because it will let the steam escape! That is what is cooking the dumplings!)


Prepare to be in comfort food heaven!

This is seriously one of the most satisfying dishes EVER. Colin said it was in his top 5 :)

He also wanted it for breakfast the next day but, alas, we ate the entire thing. In one sitting.



Live long and prosper! And enjoy vegan comfort food!

Monday, August 20, 2012

Pizza 2 Ways

I used to think that as a vegan I would never again get to eat pizza as I knew and loved it.

There weren't very many things I really felt as though I would be truly missing out on, but pizza was one of them.

Turns out, becoming vegan actually opened my world to the vast array of plant based pizza crusts, sauces and toppings that come together to create a plethora of delicious vegan pizza varieties.

In fact, when I decided to share the versatility of vegan pizza with a few of my girlfriends at a girls night I was hosting (to go along-side the wine, of course), it almost couldn't narrow it down to just two types! Finally, I decided on two unique and delicious pairings that deviate from the standard "cheese-pizza" model to show how satisfying, nutritious and diverse vegan pizza can be.

The first kind of pizza I decided on was a pesto/cashew cheese base with roasted corn and garden-fresh tomatoes on top.

I alternated large globs of the pesto and cashew cream sauce and then squished tomatoes over the top before sprinkling the corn over the whole bit.

Tasted bomb.

Pesto

My favorite way to do pesto is to add about a quarter cup of peas to give it a creamy, spreadable texture without having to over-kill the oil.
  • 4 large handfuls fresh basil (I basically fill my food processor up with it)
  • 1 large handful fresh spinach
  • 1/4 cup frozen petite peas, thawed
  • 1/4 cup nutritional yeast
  • 1/4 cup raw walnuts
  • 2 cloves garlic
  • 2-3 Tbsp Extra Virgin Olive Oil
  • 2 tsp salt
Blend all ingredients in a food processor until smooth. Add more peas or more oil until you reach a desired consistency. Season to taste.

Cashew "Cheese" Base
  • 1/2 cup raw cashews, soaked overnight
  • 1/3 cup Creamy Corn and Roasted Pepper Soup from Trader Joes
  • 2 tsp Celery Seed and 2 tsp Onion Powder
  • 2 Tbsp Nutritional Yeast
  • 4 cloves Garlic
  • 1 Tbsp Lemon Juice
Blend all ingredients in a food process until smooth.

To assemble the Pizza

I buy the fire roasted corn frozen from Trader Joes when I don't have time to roast my own and then bake it in the oven for about 10 minutes at 350.

Roll out pizza dough (again - Trader Joes - I'm taking the easy road here!) into desired shape and size. Alternate large globs of pesto and cashew cheese. Then place tomatoes evenly on top of the sauces, using the tomatoes to squish the sauce down. Finally, sprinkle the baked, fire roasted corn over the pizza and pop it in the oven for 20-25 at about 400 degrees (this will very based on the type of pan or pizza stone that you use. I used a pre-heated pizza stone and made two smaller pizzas so again, just watch it. When it looks brown around the edges, pull it out!)


The second type of pizza I ventured to make (again with help from pre-made items from Trader Joes :) was a roasted garden veggie pizza with a bruschetta sauce and topped with fresh arugula and basil.

I really wanted to utilize as many ingredients from my garden as possible to show off all of the hard work my mom and I have put into it this season (mostly my mom - she's a garden goddess).

So for this pizza I roasted up an assortment of veggies - most fresh from the ground- including:
  • Beets
  • Zucchini (green and yellow)
  • Carrots
  • Tomatoes
  • Sweet potato 
  • Garlic
To roast them, all I did was cut the veggies into relatively uniform sizes, toss them with some coconut oil, herb blend and some salt and toss them in the oven for about 20 minutes at 425 degrees.

Then, I rolled out my pizza dough and spread it evenly with Trader Joe's Bruschetta (the stuff that comes in the JAR - not the fresh, it will be too runny) and topped it with the roasted veggies.

Then, after baking the pizza for an additional 20-25 minutes at 400 degrees, I pulled it out and covered it with fresh basil and arugula from the garden before serving.


Isn't it pretty?

The best thing about these two pizzas is how incredibly different they are. Other than the dough, these pizzas had little it common AND neither of them used the traditional red-sauce and cheese model.

Both were so satisfying and fresh and healthy - I wonder why I ever in a million years thought I would be missing out on pizza! Vegan pizza is the BEST!

Speaking of which, I was stoked to find out that Pizzicato (Portland-based pizza chain) agrees with me!
They recently released 3 new vegan pizza varieties including a middle eastern and a thai-style. Between that and the acclaimed pies from Dove Vivi, Sizzle Pie and Portobello, I feel like I'm not the only Portlander who is a vegan-pizza convert!

So get out there and get (or MAKE) some!


Live long and prosper! And enjoy all of the vegan-pizza-goodness in the world!


Thursday, August 16, 2012

Restaurant Review - Araya's Place

Recently, I had the pleasure of visiting my aunt at her lovely apartment in the heart of Bellevue, Washington. I was absolutely thrilled to visit Bellevue and even more excited to try an adorable little vegan Thai restaurant called Araya's Place.

In Portland, decent Thai restaurants are a dime a dozen and almost all of them have vegan options, so I was a little skeptical that this strictly vegan eatery could be that impressive - but I'd heard race reviews so naturally I had to give it a try.

I was blown away.

Boasting a HUGE vegan menu, I was overwhelmed by the amount of delicious sounding options, fresh ingredients and perfectly paired little wine list. Not to mention the decor of the place is totally comfortable, warm and inviting.

After many bouts of picking up the menu, deciding on one thing, putting the menu down, only to pick it back up again and change my mind, my aunt and I decided on a few winning dishes:

To start: Veggie Satay.


I like to select simple appetizers in vegan restaurants because I figure, if you are really going to succeed as a vegan restaurant, you better be able to make a simple, vegetable based appetizer well. And Araya's gave me faith from the appetizer-get-go.

Paired with a light and perfectly seasoned little cucumber salad and a smooth, creamy peanut sauce, the vegetable satay was seasoned and grilled to absolute perfection. A perfect combo of garden veggies (broccoli, zucchini, carrots, onions, bell peppers, eggplant, mushrooms) laid over a bed of spinach, I was immediately impressed by the presentation, flavor and quality of our first dish.

And let me tell you, it only got better from there.


What first impressed me when they brought the entrees out was the rice. We selected brown rice and, normally in Asian food restaurants, I expect brown rice will simply be the slightly more fibrous (but still relatively flavorless and limp) sister to the white rice alternative and that I won't be particularly keen to fill my plate with it. Not at Araya's. When the rice arrived it was colorful, flavorful and perfectly fluffy.


The rice really just added to the whole experience of Araya's and was a perfect complement to the two lovely dishes we ordered to share.

First we decided the Avocado Curry after seeing a couple of our fellow diners try it (Avocado, seitan, soft & fried tofu, bell pepper and basil in green curry). The curry did NOT photograph nearly as well as I would have liked but it tasted and looked soooo good.

See? Doesn't look that pretty. But it was. Pretty and delicious.

This curry was one of the most unique and flavorful curries I have ever tried. I absolutely loved the texture of the avocado paired with the seitan - a sort of meaty, hearty flavor that can be difficult to find in vegan dishes. Plus I love that this dish packs in healthy oils and a punch of protein while still tasting healthy and fresh. 

Next we ordered "Araya's Asparagus" which consisted of seitan, ginger, asparagus, portobello + shiitake mushrooms. 



This was probably my favorite dish. Arayr's chefs really know how to cook vegetables (a lost art at many Thai restaurants) and the house made seitan was absolutely superb. Pair those two things with a wonderfully flavored sauce and beautiful presentation and it is easy to see why this dish is a house favorite.

Overall, the Araya's experience exceeded my expectations and is absolutely worth a visit if you are in the Seattle/Bellevue area (there are two locations!! One in Seattle and one in Bellevue!) I especially recommend bringing a meat-eating friend here because I am confident the flavors and textures will surpass any that they have come to expect from other Thai restaurants.

For the menu, info about the restaurant and directions to each of the locations, check out Araya's website:
http://arayasplace.com/



Oh--two more things I forgot to mention. Araya's has an in-house vegan bakery that whips up delicious sounding baked goods like Salted Caramel Bars, Banana Chai Cake and Matcha Chocolate Chip Cookies.

We were far too full to indulge in any of these delights but they sounded and looked absolutely amazing. Something to look forward to next time!

Also - Araya's has a lunch buffet SEVEN DAYS A WEEK for $8.99 which would likely be far too overwhelming for me to handle if I lived near it so at this point I'm glad I have my distance.

This place is a GO so text time you are in Washington, make the trip. You won't be disappointed in Araya's.


Live long and prosper. And don't be afraid to judge a restaurant by the quality of their vegetables.


Friday, July 27, 2012

Kale Quinoa Salad

So not to be a total trendy cliche', but I am really into kale right now.

I'm also really into quinoa.

I like to think I'm ahead of the curve because I've been into both for a while now, but since both kale and quinoa are so whole-foods-trendy, I thought I would share this super simple kale quinoa salad recipe.




Paired with an Amy's veggie burger and some avocado, there is almost no more perfect meal.

It's also super easy to incorporate whatever other veggies you have lying around. I used some green bell pepper that I bought on the at the local market as well as some zucchini from the garden :)

Kale Quinoa Salad
Serves 2
  • 1/2 bell pepper
  • 1/2 small zucchini
  • 2 cloves garlic, minced
  • 1 Tbsp coconut oil
  • 1 cup cooked quinoa
  • 2 tsp curry powder
  • 1 tsp onion powder
  • 1/4 tsp salt
  • 1 Tbsp agave
  • 1 tsp liquid smoke
  • 1 large bunch kale, chopped
  • 1/4 cup white wine (or veggie broth)


To prepare: Sautee bell pepper, zucchini and garlic in the coconut oil over low heat for 4-5 minutes.

Add quinoa, spices, agave and liquid smoke and stir all ingredients together. Cover and let the flavors all blend together for an additional 3-4 minutes.

Finally, add the chopped kale and white wine. Stir all ingredients together and allow the kale to cook down until bright green. You don't want it to become soggy so watch it carefully! Stir as necessary.

Remove from heat and enjoy immediately! (I tossed mine with some fresh yellow cherry tomatoes as well to add a little texture). Add additional seasoning as necessary.


Beautiful! Healthy and satisfying :)


Live long and prosper! And eat your superfoods!

Saturday, July 14, 2012

Guest Post - Colin's 2-year journey to veganism

Sorry this is my first post back in a while! I've been so busy I haven't made the time to photograph all of the beautiful food I've been cooking! But don't worry - I'm still at it!

A lot of you who regularly read or have read my blog before know that my boyfriend hasn't always been vegan. In fact, the first time he tried to take me out, I got in the car and the first words out of his mouth were (and this is in Eugene, OR mind you): "umm...I'm not really sure where to take you..."

I have never been one to push veganism on to people who resist it or who have their own personal reasons for not giving it a shot but I do believe that I, and other vegans, can be an inspiration for people who want to make positive changes in their lives. There is no better testament to that than your significant other adopting those lifestyle changes and the two of you growing and learning (and hopefully inspiring others!) together.

That is why I am so unbelievably excited to share this post with you. After two years of dating, including several short bouts of living together for various reasons, my SO has decided to commit to veganism. He has, to put it plainly, evolved vegan and I could not be more happy.

He wanted to write this post to share about his journey and I will tell you, it made me tear up a little bit seeing someone I love write about how far we've both come. But hopefully you can take something away from it to make your own life a little happier and, heck, maybe if I haven't inspired you to give this vegan thing a shot, he will :)


_________________________________________________________________

Colin's Journey to Veganism
By Colin Jensen

I was more or less introduced to the concept of veganism a little over two years ago, when I started dating my girlfriend Taylor, who has been vegan for over 4 years now.  It's not that I wasn't educated (at least on a cursory level) about the subject - I understood what a vegan was, what they did and didn't eat, etc.  I even had a pretty good idea of which meals, and restaurants were vegan and which weren't.  I simply didn't have anyone in my close circle who prescribed to the idea.  Like many people, I lacked exposure to the lifestyle, and as a result, was never given pause to think about whether or not it would ever be for me.

Over time, I started noticing things about vegans, especially Taylor.  Things like the fact that I have never seen her sick.  Ever.  Not even when I brought home the most sinister illnesses that only a packed architecture studio, full of sleep deprived and malnourished grad students in the height of finals, could muster.  And other things, too.  Like a complete lack of injury despite her rigourous marathon training schedule.  Or no headaches, ever.

I'm an open minded person and from the beginning of our relationship I always entertained her dietary proclivities, and was more than happy to try myself, sometimes forgoing animal products for days at a time.  Things culminated when I decided to go fully vegan for three months.  It was part dare - a bet with myself - and partly due to the fact that I was beginning to be convinced this was a healthy way for me to live.

The three months were a valuable experience for me.  There was no brutal adjustment period, no crippling cravings for cheese or meat.  I simply ate vegetables, fruit, and grains, and I felt pretty darn good.  I was admittedly hungry more often - and this was primarily due to my naturally fast metabolism coupled with a sometimes crippling laziness in the kitchen.  Needless to say, I didn't stay vegan at that point, or this post might be a lot shorter.  I was still unconvinced that I could get the protein that society has ingrained on me to need in order to build a strong, healthy body.  I was convinced that, despite my own best intentions,  I was doomed to have a body that would forever require animal protein as its source of muscle building fuel.  Compound that with the challenges of hanging out with buddies ("Bro, you gotta try this new BBQ place.  What, you're vegan?  What the hell does THAT mean?") or visiting home in Hood River for family gatherings ("Honey, I made your favorite Christmas ham, and OH you HAVE to see the salmon we caught for you in Alaska - we're sending you home a care package!")   The temptation and influences were simply too great for me at that time.  But despite all that, a seed was born, in my brain, my heart, and my belly.

Shortly after my stint as a vegan, Taylor started running - and being a dutiful boyfriend, so did I.  Working out together has always been a central facet of our relationship, but for the majority of our relationship up until that point, I had held the reins in that department, and that meant interval training, lifting, and Crossfit.  I had never much liked running, nor had I been very good at it.  I ran cross-country in highschool, to mediocre results, and what little enjoyment I got from the sport was entirely eradicated by my time at West Point, where running equated to mind-numbingly dull cadence runs in the height of upstate New York summer (or winter - equally awful).

But Taylor started getting GOOD at running.  And getting good FAST.  And strangely enough, the more I joined her, the more I did too - and I started enjoying it too.  Those of you who know Taylor and her blog know that over the last year and a half, she has lost 40 lbs and become a marathon runner and all around self-taught fitness and nutrition guru.  My transformation has not been nearly the same, but I can say this: at this point in my life, when my diet had become about 80% vegan, running felt different than ever before.  As a child, I had asthma, and later in life, my knees started giving me trouble (chalk it up to a combination of genetics, West Point,and working in retail).  Now, on a primarily plant based diet, I was having almost none of the problems that I used to have.  No more wheezing after runs, much less joint pain, and my recovery time became next to nothing.  In high school, I raced 5ks, and I remember that distance being an almost cripplingly daunting concept.  Soon, I was running 10k's, even racing them.  In May, I had the opportunity to run the Eugene Half Marathon.  I had not trained for it, let alone ran further than 6 miles at that point - but I felt confident in my ability to complete it, with this newfound vigor on my side.  Taylor PR'd that race to the tune of 25 minutes, and I shocked her and myself by finishing 2 minutes behind her.  To date that was still the best run I have ever had in my life.

What I am getting to is the point of this post.  That race, along with a handful of other formative events, has led me to the realization that I would like to eat a vegan diet - and not for three months, or 6, or a year - but for life.  I have spent the last month in Phoenix, AZ - needless to say, not a hotbed of vegan culture - but I have chosen this place to be the launching point for this decision of mine.  I started crafting the idea before I left, because I wanted the challenge of it.  Frankly, being vegan in Portland, with Taylor to support me, is easy.  It feels like cheating.  I have this wonderland of restaurants, lifestyle options, and this amazing woman to cook amazing food for me on a daily basis.  I think that was part of the reason why it never stuck with me before - because I was never forced to think critically about this decision I was making, or to personally and individually bear the challenges and rewards associated with it.  Now, alone in Phoenix, I am embracing that journey, and educating myself on it, and the more I learn and experience the more I am becoming convinced.  The excitement I now have surrounding the topic is vastly greater than I had ever anticipated.

I have begun to explain why the health aspects of a plant based diet make sense for me.  High blood pressure, heart disease, diabetes and cancer are all diseases that plague my family.  My father had a heart attack in law school, in his early 40's.  My grandfather has had more bypasses and surgeries than I can count on both hands.  Both are now carefully, and successfully, watching their diets and have eliminated a significant amount of animal products from their diets.  The way I see it, at age 26, I can either wait until it's a problem, or I can take measures now to see that it won't be.

Secondly, I feel that it's high time that I take measures to drastically curb my own impact on the environment.  It's one thing to drive a Prius or sport a bumper sticker decrying my environmental sensibilities to all passers by.  Well, I can't afford a Prius, but I can feel good knowing that my dietary choices are singlehandedly more effective in curbing and correcting our environmental excesses.  Combine this with the fact that I commute by bike, grow my own vegetables, and am constantly exploring new ways to live greener and smarter - and I feel pretty damn happy that I'm part of the solution, not the problem.

Lastly, animal ethics and animals themselves are becoming an increasingly important part of my life.  Our dog Wyatt is a part of our family.  I'm not ashamed to admit that I have Skype dates with him.  Our chickens have some of the most hilarious and developed personalities of any BEING I know and I consider them my friends, not my servants.  I have never been an animal person the way Taylor has, or my brother has - but I can tell you that I am becoming more and more aware of the fact that animals have enriched my life, and I want to return the favor, whether it's members of my own (growing!) animal family, or those that live in the wild or captivity.

I'll leave it at this.  I have been vegan for about a month now, in a solo context, and I feel great about it.  I feel healthy, strong, fast, and happy, and have no intention of stopping.  I am lifting as much, or more, than I ever did on an omnivore diet.  I am running faster than I ever have, over distances 2-3 times as long.  I am considering running a full marathon, a feat that used to be akin to climbing Everest in the pipe-dream category.  Actually, I'm thinking climbing Everest might be in order some day.  I am emotionally and mentally stronger - I feel optimistic, upbeat and positive much more than I used to.  I am enjoying simple pleasures more than I can ever remember, and I'm more empathetic and open-minded than ever before.  More than anything, there is this underlying feeling of a new beginning, that's hard to describe without sounding totally new-agey.  But hell, call it what you will - I'm feeling better than ever before on so many levels that I don't mind a little teasing - in fact, bring it - and when you're ready to change your own life, I promise I won't even say "I told you so."

Friday, June 1, 2012

Confetti Salad

One of the things I love most about having a CSA is that it forces creativity in utilizing vegetables that you probably wouldn't have purchased if you would have shopped at the grocery store or even the farmers' market.

Like purple cabbage. Don't get me wrong: I love cabbage. Purple, green, white - I'll find uses for them all.

But a GIANT head of purple cabbage is probably not something I would ordinarily buy from the store. A head of cabbage goes a long way.

I have made several slaws and salads with this purple cabbage but yet still had half of the massive leafy vegetable. Also from the box and growing steadily older in my fridge: celery, carrots and half a red onion. What to do, what to do....

I will tell you what I did. I made this delicious "confetti" salad. I'm calling it that because there are so many colors going on and it is such an amalgamation of textures that it really reminds me of confetti.

The most delicious confetti ever.

And the great thing about making big batches of salad out of whatever you have laying around is that it gives you a healthy go-to snack or lunch option AND it probably saves you money by not throwing those veggies out at a later time because you couldn't think of a use for them. I used lemon in this dressing to give it some preservation power and some roasted chickpeas for a little protein kick (plus some extra fiber and flavor). I reckon it will stay good and crisp and fresh in the fridge for 3-4 days. That's my kind of confetti!

Fun fact: Did you know that cabbage is a good source of Riboflavin (aka vitamin B2)? Bet you didn't! But it is!
And what is Riboflavin good for?
It's good for metabolizing energy and helping your body process waste! Yay for cabbage!!

Confetti Salad
  • 1 can chickpeas, drained and patted dry
  • 1 Tbsp Balsamic vinegar
  • 1/3 large head of cabbage, chopped
  • 5 medium sized carrots, cut into 1/2 discs
  • 6 stalks of celery, chopped
  • 1/2 purple onion, diced
  • 1 large handful of italian parsley (or other fresh herb), chopped
  • 1/4 cup nori flakes OR a couple sheets of nori, finely chopped
For the Dressing:
  • Juice from 1/2 lemon
  • 2 Tbsp Spicy Mustard (or other mustard of choice)
  • 2 Tbsp flavored vinegar or apple cider vinegar (I had a bomb blueberry vinegar so I used that!)
  • 1 Tbsp Agave nectar
  • Splash of hot sauce (optional)

Preheat the oven to 425 and get those chickpeas roasting. To Roast: Toss chickpeas with balsamic vinegar and a bunch of seasoning of choice (I just used about 1 tsp curry powder and 1/2 tsp smoked sea salt). Grease a cookie sheet. Spread chickpeas evenly onto cookie sheet and pop in the oven for 20-25 minutes.

Meanwhile, chop all your veggies and combine them in a great big bowl.

Stir in the nori flakes.

In a separate, smaller bowl, whisk together all dressing ingredients.
Ahh how I love Instagram

When the chickpeas are done roasting, add them to the veggies and pour your dressing over the whole confetti concoction. Toss well and enjoy, knowing that your health is saving you time and money. (That's a deep realization right there).













Special Confetti Salad Bonus!

When your significant other is super stressed out and forgets his lunch AND his wallet at your house, you can pack him a super special lunch containing this delicious salad and make his day! Theoretically, if you were in this exact situation, of course.


I packed Colin this lunch containing Confetti Salad, a whole wheat pita, fresh cherries and blue berries, an apple, a Larabar, Coconut water and a couple squares of fair trade dark chocolate.

AND THEN I drove it downtown to him.

I try not to do super awesome things like this too often because I don't want to encourage him to "forget" his lunch and "forget" his wallet on a more regular basis :)

Just kidding! I love doing stuff like this when I have the time! There is nothing like a surprise healthy and satisfying lunch to make a stressful day better.

He also left his bike on the max so he really really needed it.



That's all for now, folks! Live long and prosper. And get creative with your own confetti salad!