Baby Kale Salad with Mock Chicken and Pomegranate

I don’t often eat mock meats. Sure, I love a veggie burger once in a while, and Veggie Grill has these vegan buffalo wings that I might literally kill to get when I have a craving, but for the most part I don’t have much desire for fake meat. But these grilled “chicken” strips by Beyond Meat are really spot on. The texture is great and if you cook them by sautéing quickly in a bit of oil the taste is unbelievably like real chicken. Have you tried this brand? If so I’d love to hear about it in the comments because I haven’t tried anything but the mock chicken yet. I’ll definitely be getting this again.

So after so much rich food from the holidays, I wanted to keep it a bit lighter. Maybe add a vegetable (I know, what are those again?) to the mix. This salad with baby kale and pomegranate came together and it was perfect. Pomegranates are such a cool winter fruit. Growing up, my brother and I got a pomegranate in our stocking every year because Santa was so awesome. So eating pomegranate after Christmas just feels like the right thing to do! Pomegranates have tons of antioxidants and are a good source of fiber and Vitamin C, but they stump a lot of people in their difficulty to open and eat, which is why I’m giving you some help on that one. Pomegranates are a segmented fruit similar to an orange, as you can see from this picture:

 

Pomegranates

 

So the easy way to open them is to cut off the top, find the segments and score the skin along those lines before pulling it apart. Check out this video for a super easy way to get out all those juicy little seeds and start eating!

 

Vegan Chicken Salad with Pomegranate and Baby Kale

 

Baby Kale Salad 

with

Mock Chicken and Pomegranate

Serves 4

  • 1 container Beyond Meat brand mock chicken, lightly seasoned variety
  • 1 Tbs olive oil
  • 1 clove garlic, minced
  • 4 cups baby kale
  • 2 stalks celery, sliced
  • Seeds of 1 large pomegranate
  • 1/3 cup slivered almonds

For the dressing:

  • 3 Tbs olive oil
  • 1 Tbs balsamic vinegar
  • 1 Tbs pomegranate molasses (see note)
  • 1/4 tsp sea salt
  • 1/4 tsp fresh ground pepper
  • 1 Tbs parsley, finely chopped

Assemble baby kale, celery, pomegranate seeds and slivered almonds together in a large bowl. Set aside. 

To make the dressing, mix all dressing ingredients well in a small bowl. Taste and adjust seasoning as desired.

Heat the tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for one minute until garlic is fragrant. Add mock chicken and sauté a few more minutes until chicken is golden brown on both sides and completely warmed through. Remove from heat.

Toss the greens with the dressing and arrange on 4 plates. Top with mock chicken and sprinkle with additional parsley and/or slivered almonds. Serve.

Note: Pomegranate molasses can be found in Middle Eastern markets, or sometimes in large supermarkets near the vinegars or molasses. If you can’t find it, blend a bit of regular molasses (or dark brown sugar plus water) or Grade B maple syrup with your favorite fruit jam for a similar taste.

 

Baby Kale Salad with Pomegranate and Faux Chicken


Mock Chicken Salad with Pomegranate

 

Love what you see? Subscribe and never miss a post!

Printable Version:

 

Baby Kale Salad with Mock Chicken and Pomegranate
 
Author:
Serves: 4
Ingredients
  • 1 container Beyond Meat brand mock chicken, lightly seasoned variety
  • 1 Tbs olive oil
  • 1 clove garlic, minced
  • 4 cups baby kale
  • 2 stalks celery, sliced
  • Seeds of 1 large pomegranate
  • ⅓ cup slivered almonds
  • For the dressing:
  • 3 Tbs olive oil
  • 1 Tbs balsamic vinegar
  • 1 Tbs pomegranate molasses (see note)
  • ¼ tsp sea salt
  • ¼ tsp fresh ground pepper
  • 1 Tbs parsley, finely chopped
Instructions
  1. Assemble baby kale, celery, pomegranate seeds and slivered almonds together in a large bowl. Set aside.
  2. To make the dressing, mix all dressing ingredients well in a small bowl. Taste and adjust seasoning as desired.
  3. Heat the tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for one minute until garlic is fragrant. Add mock chicken and sauté a few more minutes until chicken is golden brown on both sides and completely warmed through. Remove from heat.
  4. Toss the greens with the dressing and arrange on 4 plates. Top with mock chicken and sprinkle with additional parsley and/or slivered almonds. Serve.
Notes
Pomegranate molasses can be found in Middle Eastern markets, or sometimes in large supermarkets near the vinegars or molasses. If you can't find it, blend a bit of regular molasses (or dark brown sugar plus water) or Grade B maple syrup with your favorite fruit jam for a similar taste.

 

Still Hungry? Check out these recipes!

 

WHITE BEAN AND “TUNA” ANTIPASTO SALAD

Vegan Faux Tuna Antipasto Salad

 

GLUTEN-FREE VEGAN CHEDDAR JALAPEÑO CORNBREAD MUFFINS

Gluten-Free Vegan Jalapeno Cornbread Muffins

 

THAI KALE SALAD

Thai Lacinato Kale Salad

 

ROASTED CAULIFLOWER WITH KALAMATA OLIVES, RAISINS AND PINE NUTS

Roasted Cauliflower with Kalamata Olives, Pine Nuts and Raisins

 

Let’s Keep In Touch!

Subscribe to the Blog | Follow on Facebook | Check out the Cookbooks

Creamy Jalapeño Corn Dip with Quinoa

When I was planning my recipe featuring corn, I had images in my head of corn on the cob dripping with herb and garlic Earth Balance, corn fritters, maybe even a corn salsa (ooh, might still have to make that). But when I stumbled across this cool recipe I knew a vegan version was in my future. Several modifications and some experimenting later, and this yummy vegan Creamy Jalapeño Corn Dip with Quinoa was born. To be honest though, once I dug into it I almost didn’t want the chips — I’ll leave it up to you whether you want to eat this as a dip or as a hearty quinoa salad with creamy dressing, because it really works both ways!

As a dip though, this is really unique. The quinoa gives it a super kick of protein and a wonderful chewy texture. Rather than a regular creamy dip that’s loaded with fat, this one is loaded with veggies and even probiotics from the plain soy yogurt. So it’s gut-friendly and taste-bud friendly.

As the featured veggie for today, corn is a delicious starchy stand-by. Nutritionally it’s almost more of a grain with its high calorie content and carbohydrate profile, but this veggie has a lot of nutrition and is gluten-free to boot. It is a good source of dietary fiber and Vitamin A. It contains an anti-oxidant called ferulic acid, and several research studies suggest that ferulic acid plays vital role in preventing cancers, aging, and inflammation.

Corn and Jalapeno Dip with Quinoa

 

Creamy Jalapeño Corn Dip with Quinoa

  • 1 cup cooked quinoa
  • 1 cup corn kernels (fresh or frozen)
  • 1/4 cup onion, diced
  • 1 Tbs jalapeño-infused olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/4 cup tomato, chopped
  • 1/4 cup bell pepper, chopped
  • 1/4 cup cilantro, chopped
  • salt and pepper, to taste

For the Creamy Dressing:

  • 1/3 cup unsweetened soy yogurt
  • 1/4 cup non-dairy milk
  • 1 Tbs Vegenaise
  • juice of 1 lime
  • 1 clove garlic, minced
  • 2 Tbs cilantro, chopped
  • 1 jalapeño, minced (seeds removed if desired – leave some or all for more heat)
  • salt, to taste

Heat the olive oil in a saucepan over medium heat. Sauté the onion and corn until the corn is bright yellow and the onion is translucent and fragrant. Add cumin and chili powder and continue to cook until corn is browned in spots for a roasted flavor. Set aside and let cool.

Place all dressing ingredients in a food processor or high speed blender and blend until smooth.

In a large bowl, combine corn-quinoa mixture with tomato, bell pepper and cilantro. Season to taste with salt and pepper. Mix in desired amount of dressing and serve as a dip with tortilla chips or as a hearty quinoa salad.

Creamy Jalapeno Corn Quinoa Dip

Creamy Jalapeno Corn Dip with Quinoa

Jalapeno Corn Dip with Quinoa

Jalapeno Corn Dip with Quinoa on a Tortilla Chip

Creamy Corn Jalapeno Veggie Dip

The beautiful thing about this dip is you can really add or subtract any veggies you want. As long as they’ll work with a Mexican/spicy flavor they’ll work here! Next time I might try some zucchini or jicama. Black beans would also be awesome in this. Mix it up all you like!

Stay tuned for tomorrow’s recipe featuring another veggie, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge. I’m starting to run out of veggies, so if you have any suggestions please let me know!

In case you missed the last 45 days of recipes, here they are:

Printable Version:

Creamy Jalapeño Corn Dip with Quinoa
 
Author:
Serves: 6-8
Ingredients
  • 1 cup cooked quinoa
  • 1 cup corn kernels (fresh or frozen)
  • ¼ cup onion, diced
  • 1 Tbs jalapeño-infused olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • ¼ cup tomato, chopped
  • ¼ cup bell pepper, chopped
  • ¼ cup cilantro, chopped
  • salt and pepper, to taste
  • For the Creamy Dressing:
  • ⅓ cup unsweetened soy yogurt
  • ¼ cup non-dairy milk
  • 1 Tbs Vegenaise
  • juice of 1 lime
  • 1 clove garlic, minced
  • 2 Tbs cilantro, chopped
  • 1 jalapeño, minced (seeds removed if desired - leave some or all for more heat)
  • salt, to taste
Instructions
  1. Heat the olive oil in a saucepan over medium heat. Sauté the onion and corn until the corn is bright yellow and the onion is translucent and fragrant. Add cumin and chili powder and continue to cook until corn is browned in spots for a roasted flavor. Set aside and let cool.
  2. Place all dressing ingredients in a food processor or high speed blender and blend until smooth.
  3. In a large bowl, combine corn-quinoa mixture with tomato, bell pepper and cilantro. Season to taste with salt and pepper. Mix in desired amount of dressing and serve as a dip with tortilla chips or as a hearty quinoa salad.

 

Snow Pea Salad with Miso Sesame Dressing

Today was one of the warmest days so far, in the high 60’s and sunny here in Oregon which is amazing for mid-March. Past years have been rain, rain and more rain in March in Portland, and while people are worried about the water levels this summer I can’t help but enjoy the warmth and the sunshine. My original recipe plan for today was a hot dish but given the weather I couldn’t bear to turn on the stove. Revised plan: yummy Snow Pea Salad with Miso Sesame Dressing. This was perfect for the changing weather, light and delicious with tons of flavor, but still really simple. A perfect change-up from a regular side salad.

We do a lot of side salads in this house. My hubby is super picky about veggies, but a plain old salad with the basic veggies (lettuce, cucumber, tomato, carrots) is fine with him, so it’s my go-to. Gotta get veggies in him somehow! So tonight’s salad features all of his faves, and he loved it. This will definitely be going into my rotation.

Today’s featured veggie for the recipe challenge is the crunchy little snow pea. These edible-podded peas are water and fiber-rich, as well as an excellent source of folic acid and Vitamin C. They contain lots of antioxidants which can help prevent certain cancers. Try these crunchy and refreshing veggies in your next salad!

Snow Pea Salad with Miso Sesame Dressing

 

Snow Pea Salad

with Miso Sesame DressinG

  • 3 cups shredded lettuce
  • 2 cups snow peas, trimmed and halved
  • 2 medium carrots, chopped
  • 4 green onions, chopped
  • 1/2 medium cucumber, chopped
  • 3 Tbs sesame oil
  • 1 Tbs mild white miso paste
  • 1 inch fresh ginger, minced
  • 1 clove garlic, minced
  • 1 Tbs cider vinegar
  • 1 tsp agave nectar
  • 1 tsp soy sauce
  • 1/4 cup roasted salted peanuts, chopped (optional)

In a small bowl, combine sesame oil, miso, ginger, garlic, vinegar, agave and soy sauce. Set aside.

Mix together lettuce, snow peas, carrots, green onions and cucumber in a large serving bowl. Toss with dressing and sprinkle with peanuts, if using. Serve.

Snow Pea Salad with Miso Sesame Ginger Dressing

Snow Pea Salad

Perk up your salad tonight with this refreshing salad and tangy dressing. This salad was flavorful and perfect for a warm day. I hope you enjoy!

Stay tuned for tomorrow’s recipe featuring another veggie, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge. I’m starting to run out of veggies, so if you have any suggestions please let me know!

In case you missed the last 44 days of recipes, here they are:

Printable Version:

Snow Pea Salad with Miso Sesame Dressing
 
Author:
Serves: 4
Ingredients
  • 3 cups shredded lettuce
  • 2 cups snow peas, trimmed and halved
  • 2 medium carrots, chopped
  • 4 green onions, chopped
  • ½ medium cucumber, chopped
  • 3 Tbs sesame oil
  • 1 Tbs mild white miso paste
  • 1 inch fresh ginger, minced
  • 1 clove garlic, minced
  • 1 Tbs cider vinegar
  • 1 tsp agave nectar
  • 1 tsp soy sauce
  • ¼ cup roasted salted peanuts, chopped (optional)
Instructions
  1. In a small bowl, combine sesame oil, miso, ginger, garlic, vinegar, agave and soy sauce. Set aside.
  2. Mix together lettuce, snow peas, carrots, green onions and cucumber in a large serving bowl. Toss with dressing and sprinkle with peanuts, if using. Serve.

 

Easy Daikon Salad

Today’s recipe features another yummy root vegetable, although daikon is a lot different from turnips. One of my hubby’s favorite side dishes when I do Asian food is cucumber salad, and this is very similar so it will make for an interesting variation. If you always get the cucumber salad when you go out for sushi, then I think you’ll like this too!

Daikon is a large, creamy white radish with a somewhat sharp flavor, although not as sharp as red radishes. (This recipe mellows the sharpness even more.) Radishes contain cancer-inhibiting compounds and loads of healthy antioxidants. They are a good source of vitamin C and contain fair amounts of quite a few other vitamins and minerals, and are very low in calories. The part of the root nearest the top by the greens has the least pungent/sharp flavor, so use the only the top if you want a milder recipe.

Easy Daikon Salad

 

Easy Daikon Salad

Makes 4 small servings

  • 3-inch long section of a large Daikon radish, washed and peeled
  • 1 Tbs soy sauce
  • 1 Tbs Ume Plum vinegar (found in health food store or Asian market)
  • 1 Tbs sesame oil
  • 1/2 tsp sugar
  • 1 Tbs sesame seeds (I used black for the contrast in color)
  • Nori, thinly sliced (for garnish)

In a small bowl, combine soy sauce, vinegar, sesame oil, sugar and sesame seeds to make the dressing.

Using a mandolin or sharp knife, cut the daikon into long thin strips.

Mix daikon well with the dressing. Serve topped with nori.

Daikon Radish Salad

Daikon Salad

This salad was crisp and refreshing with a hint of sharp flavor from the daikon and well-balanced from the dressing.

Stay tuned for tomorrow’s recipe featuring another veggie, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge. I’m starting to run out of veggies, so if you have any suggestions please let me know!

In case you missed the last 42 days of recipes, here they are:

Printable Version:

Easy Daikon Salad
 
Author:
Serves: 4
Ingredients
  • 3-inch long section of a large Daikon radish, washed and peeled
  • 1 Tbs soy sauce
  • 1 Tbs Ume Plum vinegar (found in health food store or Asian market)
  • 1 Tbs sesame oil
  • ½ tsp sugar
  • 1 Tbs sesame seeds (I used black for the contrast in color)
  • Nori, thinly sliced (for garnish)
Instructions
  1. In a small bowl, combine soy sauce, vinegar, sesame oil, sugar and sesame seeds to make the dressing.
  2. Using a mandolin or sharp knife, cut the daikon into long thin strips.
  3. Mix daikon well with the dressing. Serve topped with nori.

 

 

White Bean and “Tuna” Antipasto Salad

Finding a recipe to feature celery for my veggie recipe challenge was a bit tough. I considered doing a celery soup or something, but when I ran across this recipe for Tuna Antipasto Salad I knew it was perfect. I know what you’re thinking. “How on earth do I replicate tuna in a recipe?” But it’s actually much easier than you think. Check out my post on vegan jackfruit faux “tuna” which will provide the fish substitute for this White Bean and “Tuna” Antipasto Salad.

I love the elements of this salad. It’s perfectly balanced with the tart lemon dressing, the salty olives and capers, the creamy beans. And the crunchy celery, which makes up a surprising amount of the salad, is refreshing and perfect. Celery is a popular Mediterranean herb with an aromatic and strong flavor. It’s a fiber-rich, low-calorie veggie, providing good amounts of folic acid, riboflavin, niacin and Vitamin C. Celery is an excellent source of Vitamin K. It’s a wonderful component of this recipe, and I hope you enjoy!

Vegan White Bean and Tuna Antipasto Salad

 

White Bean and “Tuna”

Antipasto Salad

Serves 4

  • 1/2 recipe Faux Tuna Canned in Oil (find it here)
  • 1 can white beans, drained and rinsed
  • 2 cups celery, thickly sliced
  • 1/4 cup Kalamata olives, roughly chopped
  • 2 Tbs capers, drained
  • 2 Tbs flat leaf Parsley, chopped
  • 1 tsp minced garlic
  • 1/4 cup olive oil
  • juice of 1 lemon
  • 2 roasted jarred red peppers
  • salt and fresh ground pepper
  • lemon slices, for garnish

Vegan Faux Tuna Antipasto Salad

In a bowl, whisk together olive oil, lemon juice and minced garlic. Set aside.

Combine faux tuna, beans, celery, Kalamata olives, capers, and parsley. Gently toss with dressing and season to taste with salt and a good amount of pepper.

Slice roasted red peppers in quarters and arrange on plates. Top with tuna salad and garnish with lemon slices. Serve.

White Bean Antipasto Salad

Vegan Antipasto Salad

Stay tuned for tomorrow’s recipe featuring a new veggie, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge.

In case you missed the last 32 days of recipes, here they are:

Printable Version:

White Bean and "Tuna" Antipasto Salad
 
Author:
Serves: 4
Ingredients
  • ½ recipe Faux Tuna Canned in Oil (find it here)
  • 1 can white beans, drained and rinsed
  • 2 cups celery, thickly sliced
  • ¼ cup Kalamata olives, roughly chopped
  • 2 Tbs capers, drained
  • 2 Tbs flat leaf Parsley, chopped
  • 1 tsp minced garlic
  • ¼ cup olive oil
  • juice of 1 lemon
  • 2 roasted jarred red peppers
  • salt and fresh ground pepper
  • lemon slices, for garnish
Instructions
  1. In a bowl, whisk together olive oil, lemon juice and minced garlic. Set aside.
  2. Combine faux tuna, beans, celery, Kalamata olives, capers, and parsley. Gently toss with dressing and season to taste with salt and a good amount of pepper.
  3. Slice roasted red peppers in quarters and arrange on plates. Top with tuna salad and garnish with lemon slices. Serve.