Category: SALADS

Red Cabbage Slaw

~ Karine K ~ 8 Comments
Red Cabbage Slaw
Red Cabbage Slaw

This Red Cabbage Slaw, used on everything, from this burger to this jackfruit slider, is also perfect for spring rolls or as a yummy side to any main course. It’s bright, tasty, and colorful.

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Red Cabbage Slaw

Red Cabbage Slaw
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 servings 1x
  • Method: No-cook

Ingredients

Scale
  • 1/2 small red cabbage, thinly sliced
  • 2 green onions, sliced thin
  • Handful fresh parsley, minced
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, minced
  • 4 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons maple syrup
  • 1 teaspoon sriracha
  • Sea salt and pepper, to taste

Instructions

Place cabbage, green onions and parsley in a mixing bowl. In a measuring cup, whisk together the Dijon mustard, garlic clove, the olive oil, apple cider vinegar, lemon juice, maple syrup and sriracha. Season to taste with salt and pepper. Add dressing to cabbage and toss well. Taste and adjust seasonings. Bon appรฉtit!

Keywords: cabbage, slaw

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Salade de chou rouge

Red Cabbage Slaw
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Method: Sans cuisson

Ingredients

Scale
  • 1/2 petit chou rouge, tranchรฉ mince
  • 2 oignons verts, tranchรฉs mince
  • Poignรฉe de persil frais, hachรฉ
  • 2 c. ร  thรฉ de moutarde de Dijon
  • 1 gousse d’ail, รฉmincรฉe
  • 4 c. ร  soupe d’huile d’olive
  • 2 c. ร  soupe de vinaigre de cidre de pomme
  • 1 c. ร  soupe de jus de citron frais
  • 2 c. ร  thรฉ de sirop d’รฉrable
  • 1 c. ร  thรฉ de sriracha
  • Sel de mer et poivre, au goรปt

Notes

Placer le chou rouge, les oignons verts et le persil dans un bol ร  mรฉlanger. Dans un petit bol, mรฉlanger la moutarde de Dijon, l’ail, l’huile d’olive, le vinaigre de cidre, le jus de citron, le sirop d’รฉrable et la sauce sriracha. Assaisonner au goรปt de sel de mer et de poivre. Ajouter la vinaigrette ร  la salade de chou et bien mรฉlanger avec les mains. Assaisonner au goรปt de sel de mer et de poivre, si nรฉcessaire. Bon appรฉtit!

Keywords: chou, salade

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Lentil, Kale, and Green Bean Salad with Tarragon Vinaigrette

~ Karine K ~ 1 Comment
Lentil, Kale, and Green Bean Salad with Tarragon Vinaigrette
Lentil, Kale, and Green Bean Salad with Tarragon Vinaigrette

Talk about a super punch meal! You have everything you need in this Lentil, Kale, and Green Bean Salad with Tarragon Vinaigrette to satisfy your body and soul. I used Chinese long beans because that’s what I had on hand, but feel free to use green beans. I’ve been getting the Chinese long beans in my CSA (Community Supported Agriculture) basket, and they are TASTY! They work perfectly in this recipe, and I get to use a big chunk of my bag in just one meal. The kids love this kale salad, too! The picture shows a time when I topped it with fresh figs, but they are not on the recipe. But be creative, add some things and experiment with your food. Love your food!

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Lentil, Kale, and Green Bean Salad with Tarragon Vinaigrette

Lentil, Kale, and Green Bean Salad with Tarragon Vinaigrette
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup green lentils
  • 3 cups Chinese long beans (or any green beans), cut into bite-size pieces
  • 2 tablespoons red onion, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon maple syrup
  • 3 tablespoons grapeseed oil, plus more
  • 2 teaspoons fresh tarragon, minced
  • 2 cups Tuscan kale (or any kale), sliced thin
  • Sea salt and fresh pepper
  • Garnishes: toasted seeds, toasted pistachios

Instructions

Bring a pot of salted water to a boil, then add the lentils. Cook until just tender, drain, and rinse under cold water to stop the cooking process. Make sure your lentils still have a crunch to them, or they will disintegrate in the salad and it won’t look nice.

Place a large skillet over medium-high heat. Add two big drizzles of grapeseed oil to the skillet and add the beans. Sprinkle with some sea salt and let cook, unturned, for about 4 minutes. Stir and turn the beans as much as possible to obtain a nice char on all sides. Cook for a total of 6-7 minutes. Remove from the heat and set aside.

In a small bowl, whisk the red onion, Dijon mustard, maple syrup, grapeseed oil, and tarragon. Season to taste with sea salt and pepper.

In a large salad bowl, place the lentils, the beans, the kale, and the vinaigrette. Mix well until evenly coated. Serve topped with toasted seeds and toasted pistachios. Bon appรฉtit!

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Salade de lentilles, haricots verts et chou kale avec vinaigrette ร  l’estragon

Lentil, Kale, and Green Bean Salad with Tarragon Vinaigrette
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 tasse de lentilles vertes
  • 3 tasses de haricots verts ou jaunes, hachรฉs en morceaux de 1 pouce (2,5 cm)
  • 2 c. ร  soupe d’oignon rouge, รฉmincรฉ
  • 1 c. ร  soupe de moutarde de Dijon
  • 1 c. ร  thรฉ de sirop d’รฉrable
  • 3 c. ร  soupe d’huile de pรฉpin de raison
  • 2 c. ร  thรฉ d’estragon, รฉmincรฉ
  • 2 tasses de chou kale toscan (ou autre), hachรฉ finement
  • Sel de mer et poivre, au goรปt
  • Garnitures: graines rรดties, pistaches rรดties

Instructions

Dans une casserole moyenne, placer de l’eau et porter ร  รฉbullition. Ajouter une pincรฉe de sel de mer et les lentilles. Cuire jusqu’ร  ce qu’elles soient tendres, mais pas trop cuites, de 15 ร  20 minutes. ร‰goutter et rincer ร  l’eau froide.

Chauffer un gรฉnรฉreux trait d’huile d’olive dans une grande poรชle ร  feu moyen-รฉlevรฉ. Ajouter les haricots verts et une pincรฉe de sel de mer. Laisser cuire, sans tourner, pendant 4 minutes. Remuer les haricots afin de cuire de tous les cรดtรฉs, pour un total de 6 ร  7 minutes. Retirer du feu et rรฉserver.

Dans un petit bol, fouetter l’oignon rouge, la moutarde de Dijon, le sirop d’รฉrable, l’huile de pรฉpin de raisin, et l’estragon. Assaisonner au goรปt de sel de mer et de poivre.

Dans un grand bol ร  salade, placer les lentilles, les haricots, le chou kale, et la vinaigrette. Bien mรฉlanger. Servir garni de graines et de pistaches grillรฉes. Bon appรฉtit!

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Couscous with Dates, Pine Nuts and Pomegranate Vinaigrette

~ Karine K ~ 5 Comments
Dates and Pine Nuts Couscous with Pomegranate Vinaigrette
Dates and Pine Nuts Couscous with Pomegranate Vinaigrette

The joy of pomegranates when December rolls around! I love them in desserts and just as is, but I also love a good savory dish garnished with those juicy and tender arils. This stellar Couscous with Dates, Pine Nuts and Pomegranate Vinaigrette is quickly becoming a favorite in the family. It’s easy to put together, plus it’s sweet and delicious. If you can’t find pomegranate molasses at your local grocery store, the international market is a great place to look. Fetch the very best dates to take this dish to the next level.

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Couscous with Dates, Pine Nuts and Pomegranate Vinaigrette

Couscous with Dates, Pine Nuts and Pomegranate Vinaigrette
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 7 minutes
  • Total Time: 12 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1/2 cup water
  • 1/2 teaspoon orange zest
  • 1/2 cup freshly squeezed orange juice, plus 4 tablespoons, divided
  • 1/8 teaspoon cardamom
  • 1 cup instant couscous
  • 2 tablespoons pomegranate molasses
  • 1 teaspoon, plus 1/4 cup olive oil, divided
  • 2 tablespoon fresh mint leaves,ย chopped
  • 1/2 cup dates, diced
  • 1/3 cup toasted pine nuts
  • 1/3 cup fresh scallions, slicedย thinย on the diagonal
  • Salt and pepper, to taste
  • Garnishes: fresh mint leaves, orange slices, pomegranate arils

Instructions

In a medium saucepan, bring the water, 1/2 cup of orange juice, orange zest, cardamom and 1 teaspoon olive oil to a boil. Stir in couscous, stir, cover pan and remove from the heat. Let rest, covered, for 5 minutes.

In a small bowl, whisk together the 4 tablespoons of orange juice and pomegranate molasses. Add 1/4 cup olive oil while whisking. Fold in the choppedย mint leaves. Season to taste with salt and pepper.

Uncover the couscous and fluff with a fork. Place in a large mixing bowl. Add the dates and the vinaigrette and toss until well coated. Serve sprinkled with the pine nuts, the scallions, some fresh mint leaves, orange slices, and PLENTY of pomegranate seeds. Bon appรฉtit!

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Couscous aux dates, noix de pin et pomme grenade

Couscous with Dates, Pine Nuts and Pomegranate Vinaigrette
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Ah l’arrivรฉe de dรฉcembre avec ses pommes grenade! Bien que je les adore fraรฎches ou en dessert, elles sont aussi fabuleuses comme garniture sur un bon plat de couscous. Cette recette est devenue une prรฉfรฉrรฉe ร  la maison. Si vous ne pouvez trouver de la mรฉlasse de pomme grenade ร  votre supermarchรฉ, essayez dans un marchรฉ international. Et mettez la main sur les meilleures dates que vous pouvez trouver, les saveurs vous surprendront!

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 7 minutes
  • Total Time: 12 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1/2 tasse d’eau
  • 1/2 c. ร  thรฉ de zeste d’orange
  • 1/2 tasse de jus d’orange fraรฎchement pressรฉ, plus 4 c. ร  soupe, sรฉparรฉ
  • 1/8 c. ร  thรฉ de cardamome
  • 1 tasse de couscous instantanรฉ
  • 2 c. ร  soupe de mรฉlasse de pomme grenade
  • 1 c. ร  thรฉ, plus 1/4 tasse d’huile d’olive, sรฉparรฉ
  • 2 c. ร  soupe de menthe fraรฎche, รฉmincรฉe
  • 1/2 tasse de dates, hachรฉes
  • 1/3 tasse de noix de pin, rรดties
  • 1/3 tasse d’oignons verts, รฉmincรฉs
  • Sel de mer et poivre, au goรปt
  • Garnitures: menthe fraรฎche, tranches d’orange, graines de pomme grenade

Instructions

Dans une casserole moyenne, porter ร  รฉbullition l’eau, la 1/2 tasse de jus d’orange, le zeste d’orange, la cardamome, et la c. ร  thรฉ d’huile. Ajouter le couscous en remuant, couvrir et retirer du feu. Laisser reposer, couvert, pendant 5 minutes.

Dans un petit bol, fouetter les 4 c. ร  soupe de jus d’orange et la mรฉlasse de pomme grenade. Ajouter 1/4 tasse d’huile d’olive, en fouettant. Ajouter les feuilles de menthe et assaisonner de sel de mer et de poivre.

Retirer le couvercle du couscous et dรฉfaire les grains ร  la fourchette. Placer dans un grand bol ร  mรฉlanger, ajouter les dates, la vinaigrette et bien mรฉlanger. Servir garni des noix de pin, des oignons verts, de menthe fraรฎche, de tranches d’orange, et de beaucoup de graines de pomme grenade. Bon appรฉtit!

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Moroccan Spiced Carrot Salad

~ Karine K ~ 5 Comments
Moroccan Spiced Carrot Salad
Moroccan Spiced Carrot Salad

Go ahead, finish the whole bowl! This Moroccan Spiced Carrot Salad is so good, even the kids asked for more. The sweetness brought in by the maple syrup mixes perfectly with the lingering cumin aroma.

It all started with some Fruit Bliss Agen plums. Fruit Bliss‘s fruits are simply delectable, it’s sometimes hard to use them for anything else than eat as is. But I was set on something no-cook for dinner. I had carrots on hand. I always have chickpeas and herbs, so it was decided. A Moroccan-inspired carrot salad with chickpeas, mint, and the delicious plums.

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Moroccan Spiced Carrot Salad

Moroccan Spiced Carrot Salad
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  • Author: Karine K

Ingredients

Scale
  • 1 tablespoon cumin seeds
  • 1/2 teaspoon ras el hanoutย (homemade or store-bought)
  • 1/3 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup
  • 1/8 teaspoon red pepper flakes
  • Salt, to taste
  • 4 cups shredded carrots (on a box grater or food processor)
  • 1 can chickpeas (15-ounce), rinsed and drained
  • 1 bag (5-ounce) dried plums, quartered (I used Fruit Bliss, they’re the best)
  • 1/4 cup fresh mint, chopped, plus more for garnish
  • 1/3 cup almond slices, toasted

Instructions

For the dressing, toast the cumin seeds in a dry skillet until aromatic and lightly browned, about 1-2 minutes. Transfer to a mortar and pestle and grind.

In a small bowl, combine the cumin seeds, ras el-hanout, olive oil, lemon juice, maple syrup, salt, and red pepper flakes.

In a large bowl, combine the shredded carrots, chickpeas, dried plums, and mint. Mix gently. Add in the vinaigrette, toss until evenly coated. You can serve immediately or cover and refrigerate until ready to eat. Before serving, garnish with the almond slices. Bon appรฉtit!

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Salade de carottes aux รฉpices marocaines

Moroccan Spiced Carrot Salad
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  • Author: Karine K

Ingredients

Scale
  • 1 c. ร  soupe de graines de cumin
  • 1/2 c. ร  thรฉ de ras el hanout (fait maison ou achetรฉ)
  • 1/3 tasse d’huile d’olive
  • 3 c. ร  soupe de jus de citron frais
  • 1 c. ร  soupe de sirop d’รฉrable
  • 1/8 c. ร  thรฉ de flocons de chili
  • Sel de mer, au goรปt
  • 4 tasses de carottes rรขpรฉes
  • 1 boรฎte de pois chiches (15 onces), rincรฉs et รฉgouttรฉs
  • 5 onces de prunes sรฉchรฉes, coupรฉes en quatre
  • 1/4 tasse de menthe fraรฎche, รฉmincรฉe
  • 1/3 tasses d’amandes ciselรฉes, rรดties

Instructions

Pour la vinaigrette, faire rรดtir les graines de cumin dans une petite poรชle jusqu’ร  ce qu’elles soient aromatiques, environ 1 ร  2 minutes. Transfรฉrer dans un mortier et moudre ร  l’aide du pilon.

Dans un petit bol, mรฉlanger le cumin moulu, le ras el hanout, l’huile d’olive, le jus de citron, le sirop d’รฉrable, le sel de mer, et les flocons de chili.

Dans un grand bol, combiner les carottes rรขpรฉes, les pois chiches, les prunes sรฉchรฉes, et la menthe. Ajouter la vinaigrette et mรฉlanger dรฉlicatement. Vous pouvez manger immรฉdiatement ou placer au rรฉfrigรฉrateur jusqu’au moment de servir. Bon appรฉtit!

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Kale Salad with Roasted Cauliflower and Broccoli

~ Karine K ~ Leave a comment
Kale Salad with Roasted Cauliflower and Broccoli
Kale Salad with Roasted Cauliflower and Broccoli

This Kale Salad with Roasted Cauliflower and Broccoli is a fabulous warm salad to which I can add whatever is left in my fridge, or some leftover veggies. In this particular version, I added broccoli, cauliflower, and mushrooms. You can achieve the same wonderful results with sweet potato, butternut squash, pan fried zucchini, and crisp-roasted red onions. The vinaigrette for this kale salad is a versatile vinaigrette I use for many dishes. You could also replace barley by any other grain you like. Wheat berries, millet or sorghum would be perfect here. Tuscan kale is usually my favorite, but any kale would be totally cool. Try it once, I am sure you will love it and keep experimenting!

If you make this recipe, Iโ€™d love to see it! Please tag @LivityGardens on social.

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Kale Salad with Roasted Cauliflower and Broccoli

Kale Salad with Roasted Cauliflower and Broccoli
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x

Ingredients

Scale

For the Salad:

  • 2 cups cauliflower florets
  • 1 cup broccoli florets
  • 10 asparagus spears, trimmed
  • 2 cups cremini mushroom, cleaned and sliced
  • 3 cups kale, torn
  • Squeeze of fresh lemon juice
  • Olive oil
  • 1 1/2 cup cooked grains (I used barley in this particular version, cook according to package instructions)
  • Sea salt and pepper, to taste

For the Vinaigrette:

  • Juice of one lemon
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 2 tablespoons fresh basil, minced
  • 1 tablespoon fresh Italian parsley, minced
  • Sea salt and pepper, to taste

      Instructions

      For the Salad:

      Preheat the oven to 375หš. Toss the cauliflower and broccoli florets with some olive oil, salt and pepper. Place on a baking sheet and put in the oven for about 10-15 minutes, until crisp golden on the outside, but still crisp on the inside. Toss the asparagus with some olive oil, salt and pepper, and put in the oven for about 4-5 minutes, until the asparagus are still crispy. While the vegetables are roasting, heat a drizzle of olive oil in a small skillet over medium heat. Add the mushroom and sautรฉ for about 10 minutes, until nice and crisp.

      For the Vinaigrette:

      Whisk all the ingredients in a small bowl. Taste and adjust seasoning. Place the kale in a large mixing bowl. Add a drizzle of lemon juice, olive oil, and a pinch of salt. Massage the kale with your hands for about 2 minutes. Add the cooked barley and mix well. Place the kale and grain mixture in two serving bowls. Top with the roasted cauliflower, broccoli, and asparagus. Add on the sautรฉed mushrooms. Drizzle with some vinaigrette, to taste, and enjoy a nice big bowl of deliciousness! It’s as easy as that! Bon appรฉtit!

      Keywords: kale, salad, cauliflower, broccoli

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      Salade de kale avec chou-flour et brocoli rรดtis

      Kale Salad with Roasted Cauliflower and Broccoli
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      • Author: Karine K
      • Prep Time: 10 minutes
      • Cook Time: 30 minutes
      • Total Time: 40 minutes
      • Yield: 2 portions 1x

      Ingredients

      Scale

      Pour la salade:

      • 2 tasses de fleurons de chou-fleur
      • 1 tasse de fleurons de brocoli
      • 10 tรชtes d’asperge, parรฉes
      • 2 tasses de champignons cremini ou cafรฉ, nettoyรฉs et tranchรฉs
      • 3 tasses de chou kale, hachรฉ
      • Jus de citron frais
      • Huile d’olive, au goรปt
      • 1 1/2 tasse d’orge (ou de grains au choix), cuite selon les directives sur l’emballage
      • Sel de mer et poivre, au goรปt

      Pour la vinaigrette:

      • Jus de 1 citron
      • 1/4 tasse d’huile d’olive
      • 1 c. ร  thรฉ de moutarde de Dijon
      • 1 gousse d’ail, รฉmincรฉe
      • 2 c. ร  soupe de basilic frais, รฉmincรฉ
      • 1 c. ร  soupe de persil frais, hachรฉ
      • Sel de mer et poivre, au goรปt

      Instructions

      Pour la salade:

      Prรฉchauffer le four ร  375หš. Mรฉlanger le chou-fleur et le brocoli avec un peu d’huile d’olive, du sel de mer et du poivre, au goรปt. Placer sur une tรดle de cuisson, prรฉalablement recouverte de papier parchemin, et mettre au four. Cuire pendant 10 ร  15 minutes, jusqu’ร  ce que les lรฉgumes soient dorรฉs et tendres ร  l’extรฉrieur. Mรฉlanger les asperges avec un peu d’huile d’olive, de sel de mer et de poivre, et ajouter ร  la tรดle de cuisson. Remettre au four et cuire 4 ร  5 minutes de plus, jusqu’ร  ce que les asperges soient croustillantes. Pendant que les lรฉgumes cuisent au four, chauffer un peu d’huile dans une petite poรชle et faire revenir les champignons pendant 10 minutes, jusqu’ร  ce qu’ils soient dorรฉs et croustillants.

      Pour la vinaigrette:

      Fouetter tous les ingrรฉdients dans un petit bol. Goรปter et ajuster les assaisonnements, au besoin. Placer le chou kale dans un grand bol ร  mรฉlanger. Arroser d’un trait de jus de citron, d’huile d’olive, et une pincรฉe de sel de mer. Masser le chou kale avec les mains pendant environ 2 minutes.

      Ajouter l’orge cuite. Remuer dรฉlicatement. Sรฉparer le mรฉlange dans deux bols de service, garnir du chou-fleur, brocoli, asperges, et des champignons. Arroser de la vinaigrette, au goรปt. Bon appรฉtit!

      Keywords: kale, salade, chou-fleur, brocoli

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      Chayote, Apple and Carrot Slaw

      ~ Karine K ~ Leave a comment
      Chayote, Apple and Carrot Slaw
      Chayote, Apple and Carrot Slaw

      Hereโ€™s a twist on the regular coleslaw; the Chayote, Apple and Carrot Slaw. It has more kick because of the Scotch Bonnet pepper, but it also has more crunch, because instead of grating the ingredients, I julienned them. Chayote (also called cho-cho in Jamaica) is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash. It is a good source of Vitamin C. The vinaigrette calls for apple cider vinegar and maple syrup, instead of the traditional white vinegar and sugar combo. Feel free to add some pine nuts, almonds, or even some dried fruits.

      If you make this recipe, Iโ€™d love to see it! Please tagย @LivityGardensย on social.

      For other fabulous and non-traditional slaw recipes, check out this Quick Brussels Sprouts Slaw and this Extra Creamy Celery Root and Pear Slaw.

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      Chayote, Apple and Carrot Slaw

      Chayote, Apple and Carrot Slaw
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      • Author: Karine K
      • Prep Time: 10 minutes
      • Total Time: 10 minutes
      • Yield: 4 servings 1x
      • Method: No-cook

      Ingredients

      Scale

      For the Slaw:

      • 1 chayote squash, peeled and julienned
      • 3 carrots, peeled and julienned
      • 1 apple, julienned
      • 1/2 Scotch Bonnet pepper (or habanero), seeded and minced
      • 1/2 cup chopped cilantro

      For the Vinaigrette:

      • 1/2 cup olive oil
      • 1/2 cup maple syrup
      • 1/2 cup apple cider vinegar
      • Juice of 1/2 lemon
      • 1 tablespoon chopped cilantro
      • Sea salt and pepper, to taste

          Instructions

          Mix all ingredients for the slaw in a large bowl. In a small bowl, combine all the vinaigrette ingredients and whisk. Add enough vinaigrette to the slaw to moisten well, but do not use too much of it. Serve shortly after. Bon appรฉtit!

          Keywords: slaw, chayote, carrot, apple

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          Salade de chayotte, de pomme et de carotte

          Chayote, Apple and Carrot Slaw
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          • Author: Karine K
          • Prep Time: 10 minutes
          • Total Time: 10 minutes
          • Yield: 4 portions 1x
          • Method: Sans cuisson

          Ingredients

          Scale

          Pour la salade:

          • 1 chayotte, pelรฉe et coupรฉe en juliennes
          • 3 carottes, pelรฉes et coupรฉes en juliennes
          • 1 pomme, coupรฉe en juliennes
          • 1/2 piment Scotch Bonnet (ou habanero), sans les graines et รฉmincรฉ
          • 1/2 tasse de coriandre fraรฎche, hachรฉe

          Pour la vinaigrette:

          • 1/2 tasse d’huile d’olive
          • 1/2 tasse de sirop d’รฉrable
          • 1/2 tasse de vinaigre de cidre
          • Jus d’un 1/2 citron
          • 1 c. ร  soupe de coriandre fraรฎche, hachรฉe
          • Sel de mer et poivre, au goรปt

          Instructions

          Mรฉlanger tous les ingrรฉdients pour la salade dans un grand bol. Dans un petit bol, mรฉlanger tous les ingrรฉdients de la vinaigrette. Ajouter juste assez de vinaigrette sur la salade, mais pas trop. Bon appรฉtit!

          Keywords: chayote, pomme, carotte

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          Chayote
          Chayote

          Green Pea and Chickpea Salad with Basil Vinaigrette

          ~ Karine K ~ Leave a comment
          Green Pea and Chickpea Salad with Basil Vinaigrette
          Green Pea and Chickpea Salad with Basil Vinaigrette

          Another great recipe from my friend Catalina. This Green Pea and Chickpea Salad with Basil Vinaigrette is a very easy and quick light meal or side dish that tastes as delicious as it looks. And done in 15 minutes!

          If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.

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          Green Pea and Chickpea Salad with Basil Vinaigrette

          Green Pea and Chickpea Salad with Basil Vinaigrette
          Print Recipe
          • Author: Karine K
          • Prep Time: 10 minutes
          • Cook Time: 5 minutes
          • Total Time: 15 minutes

          Ingredients

          Scale
          • 2 cups of frozen green peas
          • 1 can of chickpeas
          • 10 raw cashews
          • 2–3 tablespoons pine nuts
          • 10 fresh basil leaves
          • 5 fresh mint leaves
          • 1/3 teaspoon Dijon mustard
          • 2 teaspoons vegan mayo
          • 1/2 lime or 1/3 lemon
          • 1/2 inch scallion, minced
          • 1 small garlic clove, minced
          • Olive oil
          • Sea salt and pepper

          Instructions

          Boil the frozen peas for 5 minutes, then drench in cold water. Combine all the ingredients for the vinaigrette, except 5 cashews, in a mini blender or food processor. Blend until you get a good creamy consistency. Add the cashews and pulse a few times to get some nice chunks. Combine the drained chickpeas and green peas in a bowl. Add vinaigrette and mix. You can sprinkle some pine nuts or pair this salad with some roasted veggies. Bon appรฉtit!

          Keywords: green peas, chickpeas, basil

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          Salade de petits pois et de pois chiches avec vinaigrette au basilic

          Green Pea and Chickpea Salad with Basil Vinaigrette
          Print Recipe
          • Author: Karine K
          • Prep Time: 10 minutes
          • Cook Time: 5 minutes
          • Total Time: 15 minutes

          Ingredients

          Scale
          • 2 tasses de petits pois frais ou congelรฉs
          • 1 boรฎte de pois chiches, rincรฉs et รฉgouttรฉs
          • 10 noix de cajou
          • 2 ร  3 c. ร  soupe de noix de pin
          • 10 feuilles de basilic frais
          • 5 feuilles de menthe
          • 1/3 c. ร  thรฉ de moutarde de Dijon
          • 2 c. ร  thรฉ de mayo
          • 1/2 lime ou 1/3 citron
          • 1 oignon vert, รฉmincรฉ
          • 1 petite gousse d’ail, รฉmincรฉe
          • Huile d’olive
          • Sel de mer et poivre, au goรปt

          Instructions

          Bouillir les petits pois pendant 5 minutes et rincer ร  l’eau froide. ร‰goutter. Combiner tous les ingrรฉdients de la vinaigrette dans un mรฉlangeur ou robot, sauf cinq (5) noix de cajou. Mรฉlanger jusqu’ร  l’obtention d’une consistance lisse. Ajouter les cinq (5) noix de cajou et pulser quelques fois. Combiner les pois chiches et les petits pois dans un bol de service. Ajouter la vinaigrette et mรฉlanger. Garnir de noix de pin. Bon appรฉtit!

          Keywords: petits pois, pois chiches, basilic

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          .

          Pastina Salad with Roasted Cauliflower, Rapini and Creamy Cashew Vinaigrette

          ~ Karine K ~ Leave a comment
          Pastina Salad with Roasted Cauliflower, Rapini and Creamy Cashew Vinaigrette
          Pastina Salad with Roasted Cauliflower, Rapini and Creamy Cashew Vinaigrette

          This recipe comes from my dear friend Catalina. She always knows how to put together random things to make them taste fabulous. This Pastina Salad with Roasted Cauliflower, Rapini, and Creamy Cashew Vinaigrette isย no exception. And it only takes 30 minutes to prepare. The beauty of this pasta salad is that you can replace the ingredients with similar ones.ย Broccolini instead of rapini,ย orzo pasta instead of round pastina, and if you don’t have cauliflower, you can go withย squash or sweet potato.

          If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.

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          Pastina Salad with Roasted Cauliflower, Rapini and Creamy Cashew Vinaigrette

          Pastina Salad with Roasted Cauliflower, Rapini and Creamy Cashew Vinaigrette
          Print Recipe
          • Author: Karine K
          • Prep Time: 5 minutes
          • Cook Time: 30 minutes
          • Total Time: 35 minutes
          • Yield: 4 side servings 1x

          Ingredients

          Scale

          For the Oven-Roasted Cauliflower:

          • 1/2 head cauliflower, cut in small florets
          • 2 cloves garlic, halved
          • Dashes of smoked paprika
          • 2 sprigs of fresh thyme and rosemary
          • Sea salt and pepper, to taste

          For the Salad:

          • 1 head of rapini, trimmed
          • 1 cup round pastina
          • 1 shallot, minced
          • 5–10 cherry tomatoes, halved
          • 1 avocado, sliced
          • 1/4 cup pine nuts, toasted

          For the Creamy Cashew Vinaigrette:

          • 1/2 cup raw cashews, soaked overnight
          • 1/2 small lemon, juiced
          • 10 large leaves of fresh basil
          • 5 leaves of fresh mint
          • 5–6 tablespoons olive oil
          • 1 tablespoon mayo or soft tofu (optional)
          • 1 teaspoon Dijon mustard
          • Sea salt and pepper, to taste

          Instructions

          Preheat over to 400หš. Put the cauliflower florets and the garlic in a roasting pan. Sprinkle with olive oil, add the thyme, rosemary sprigs, and smoked paprika. Give it a quick stir and put it in the oven for 20 minutes, then stir and put back in the oven for another 10 minutes. Remove from the oven and let cool 10 minutes.

          Incorporate all the ingredients of the vinaigrette in a mini food processor or blender. Mix until the dressing has a nice creamy consistency.

          Cook the pastina al dente according to package instructions. Steam the rapini for about 10 minutes until tender, then drain the excess water by pressing them into a clean kitchen towel. Cut them in small pieces. In a large bowl, add the rapini, pastina, shallots, cherry tomatoes, and roasted cauliflower. Dress the mix with the creamy cashew vinaigrette and add a little more olive oil into the mix. Plate, add the sliced avocado and some toasted pine nuts. Bon appรฉtit!

          Keywords: pastina, cauliflower, rapini, cashew

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          Salade de pastina avec chou-fleur rรดti, rapini et vinaigrette crรฉmeuse ร  la noix de cajou

          Pastina Salad with Roasted Cauliflower, Rapini and Creamy Cashew Vinaigrette
          Print Recipe
          • Author: Karine K
          • Prep Time: 5 minutes
          • Cook Time: 30 minutes
          • Total Time: 35 minutes
          • Yield: 4 portions 1x

          Ingredients

          Scale

          Pour le chou-fleur rรดti:

          • 1/2 tรชte de chou-fleur, coupรฉe en fleurons
          • 2 gousses d’ail, coupรฉes en deux
          • Quelques pincรฉes de paprika fumรฉ
          • 2 branches de thym et de romarin
          • Sel de mer et poivre, au goรปt

          Pour la salade:

          • 1 tรชte de rapini, parรฉe
          • 1 tasse de pastina
          • 1 รฉchalote franรงaise, รฉmincรฉe
          • 5 ร  10 tomates cerise, coupรฉes en deux
          • 1 avocat, tranchรฉ
          • 1/4 tasse de noix de pin, rรดties

          Pour la vinaigrette crรฉmeuse ร  la noix de cajou:

          • 1/2 tasse de noix de cajou, trempรฉes toute une nuit
          • Le jus dun 1/2 petit citron
          • 10 grandes feuilles de basilic
          • 5 feuilles de menthe
          • 5 ร  6 c. ร  soupe d’huile d’olive
          • 1 c. ร  soupe de mayo ou de tofu soyeux (en option)
          • 1 c. ร  thรฉ de moutarde de Dijon
          • Sel de mer et poivre, au goรปt

          Instructions

          Prรฉchauffer le four ร  400หš. Dรฉposer le chou-fleur et l’ail sur une tรดle de cuisson prรฉalablement recouverte de papier parchemin. Arroser d’huile d’olive, ajouter le thym et le romarin, et le paprika fumรฉ. Remuer et mettre au four pendant 20 minutes. Retourner les fleurons et remettre au four pendant 10 minutes de plus. Retirer du four et laisser reposer pendant 10 minutes.

          Placer tous les ingrรฉdients de la vinaigrette dans un mini robot culinaire ou mรฉlangeur. Mรฉlanger jusqu’ร  l’obtention d’une consistence crรฉmeuse.ย 

          Cuire les pastina al dente, selon les directives sur l’emballage. Cuire le rapini ร  la vapeur, pendant environ 10 minutes, ou jusqu’ร  ce qu’il soit tendre. Retirer du feu et รฉponger l’excรฉdent d’eau avec un linge de cuisine propre. Hacher.

          Dans un grand bol, combiner le rapini, les pastina, les รฉchalotes franรงaises, les tomates, et le chou-fleur rรดti. Ajouter la vinaigrette et un tait d’huile d’olive. Mรฉlanger dรฉlicatement. Servir garni des tranches d’avocats et des noix de pin rรดties. Bon appรฉtit!

          Keywords: pastina, chou-fleur, rapini, cajou

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          Orzo, Asparagus and Broccolini Salad

          ~ Karine K ~ 1 Comment
          Orzo, Asparagus and Broccolini Salad
          Orzo, Asparagus and Broccolini Salad

          The brightness of this orzo, asparagus and broccolini salad is spectacular. Get yourself the best and freshest ingredients possible in order to make this wonderful lettuce-free salad. Heidi Swanson makes hers with feta cheese, but for the purpose of staying plant-based, I skipped the cheese.

          If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.

          If you are like me and can’t live without broccolini, try this Broccolini with Pine Nuts and Raisins and this Broccolette Salad with Maple-Dijon Vinaigrette.

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          Orzo, Asparagus and Broccolini Salad

          Print Recipe
          • Author: Karine K

          Ingredients

          Scale
          • 1 cup dried (whole wheat) orzo pasta
          • 10 medium asparagus, trimmed and cut into 1-inch segments
          • 1/2 a medium bunch of broccolini, cut into small trees
          • Small handful of cilantro, chopped
          • 1 small clove of garlic, mashed with a big pinch of salt and chopped
          • 2 tablespoons fresh lemon juice
          • 1/4 cup extra virgin olive oil
          • Small handful of sprouts (I used spicy sprouts)
          • 1/3 cup almond, toasted
          • 1/2 small cucumber, cut into 1/4-inch pieces
          • 1 medium avocado, sliced into small pieces

          Instructions

          Bring a large pot of water to a boil. Salt generously and boil the orzo per package instructions. Avoid over-boiling, you want your orzo to be cooked through, but maintain structure. About 30 seconds before the orzo is finished cooking stir the asparagus and broccolini into the orzo pot. Cook for the final 30-45 seconds, drain and run under a bit of cold water to stop the cooking. In the meantime, whisk together the garlic, lemon juice, olive oil, and more salt (if needed) into the dressing. Set aside. When you are ready to serve the salad toss the orzo, asparagus, broccolini, and cilantro with about half the dressing. Add more dressing if needed, and toss well. Now add the sprouts, almonds, cucumber, and avocado. Very gently toss to distribute those ingredients throughout the orzo salad and serve. Bon appรฉtit!

          Keywords: orzo, broccolini, asparagus

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          My Mamaโ€™s Bean Salad

          ~ Karine K ~ Leave a comment
          My Mama's Bean Salad
          My Mama’s Bean Salad

          This is the recipe for My Mama’s Bean Salad. My mother is not plant-based, but she’s doing very well at making healthy choices. She’s been making this bean salad for decades, and itโ€™s never gotten out of style. She used to make this when she was either serving buffet style, to bring at a potluck or as a side dish for some grilled meat or fish. I decided that this was satisfying enough to make a meal out of it. You can serve with a grain for an even more complete meal. Next time, I might even try to add cooked freekeh or spelt to the mix. Also, feel free to change out the beans for whatever you have on hand.

          If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.

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          My Mamaโ€™s Bean Salad

          My Mama's Bean Salad
          Print Recipe
          • Author: Karine K
          • Prep Time: 15 minutes
          • Total Time: 15 minutes
          • Yield: 4 servings 1x

          Ingredients

          Scale
          • Fresh kernels from two ears of corn (or from one can)
          • 1/2 red bell pepper, diced
          • 1/2 orange or yellow bell pepper, diced
          • 1 stalk celery with leaves, diced
          • 1 red onion, diced
          • 1 can red kidney beans, rinsed and drained
          • 1 can chickpeas, rinsed and drained
          • 1 cup fresh green beans, blanched and cut into 1-inch segments
          • 1 cup fresh parsley, minced
          • 1/2 cup olive oil
          • 1/4 cup white wine vinegar or apple cider vinegar
          • 1–2 cloves garlic, minced
          • 2 tablespoons pure maple syrup
          • 1/4–1/2 teaspoon sambal oalek or any other hot sauce (my mom used to put Tabasco sauce)
          • Sea salt and pepper, to taste

          Instructions

          Mix the corn, bell peppers, celery, red onion, beans, and parsley together in a large mixing bowl. Whisk together the olive oil, white wine vinegar, garlic, maple syrup and sambal oalek in a small bowl. Season to taste with salt and pepper. Mix the vinaigrette with the bean salad, according to your taste. I like a very seasoned salad, so I put almost all the vinaigrette. But go with your taste. Bon appรฉtit!

          Keywords: beans, salad

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          Salade de haricots de ma maman

          My Mama's Bean Salad
          Print Recipe
          • Author: Karine K

          Ingredients

          Scale
          • Grains de deux รฉpis de maรฏs frais (ou d’une boรฎte de maรฏs en grains)
          • 1/2 poivron rouge, coupรฉ en dรฉs
          • 1/2 poivron orange ou jaune, coupรฉ en dรฉs
          • 1 branche de cรฉleri, coupรฉ en dรฉs
          • 1 oignon rouge, coupรฉs en dรฉs
          • 1 boรฎte de haricots rouges, rincรฉs et รฉgouttรฉs
          • 1 boรฎte de pois chiches, rincรฉs et รฉgouttรฉs
          • 1 tasse de haricots verts frais, blanchis et coupรฉs en segments de 1 pouce (2,5 cm)
          • 1 tasse de persil frais, รฉmincรฉ
          • 1/2 tasse d’huile d’olive
          • 1/4 tasse de vinaigre de vin blanc (ou de cidre)
          • 1 ร  2 gousses d’ail, รฉmincรฉe(s)
          • 2 c. ร  soupe de sirop d’รฉrable pur
          • 1/4 ร  1/2 c. ร  thรฉ de sambal oalek ou toute autre sauce รฉpicรฉe (ma mรจre utilise du Tabasco)
          • Sel de mer et poivre, au goรปt

          Instructions

          Mรฉlanger le maรฏs, les poivrons, le cรฉleri, l’oignon rouge, les haricots, et le persil dans un grand bol. Fouetter l’huile d’olive, le vinaigre, l’ail, le sirop d’รฉrable et le sambal oalek dans un petit bol. Assaisonner au goรปt de sel de mer et de poivre. Ajouter de la vinaigrette ร  la salade au goรปt. J’aime ma salade bien assaisonnรฉe alors je mets la vinaigrette au complet, mais allez-y selon vos goรปts. Bon appรฉtit!

          Keywords: haricots, salade

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