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It was so hot and muggy today, I had to forego my dinner plans for Portobello Mushroom Burgers with Wasabi Mayo (future post coming, I promise) and opted for something more cool and refreshing.

Leftover strawberries from making strawberry jam yesterday, mixed greens from the fridge, and leftover grilled eggplant, sautéed mushrooms & onions from last night’s lasagna turned into Mixed Berry Salad with Walnut Blueberry Vinaigrette and Lemony Grilled Eggplant & Mushroom Couscous Salad.

Mixed Berry Salad with Walnut Blueberry Vinaigrette
Serves 6
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
273 calories
23 g
0 g
20 g
3 g
2 g
218 g
279 g
14 g
0 g
17 g
Nutrition Facts
Serving Size
218g
Servings
6
Amount Per Serving
Calories 273
Calories from Fat 176
% Daily Value *
Total Fat 20g
31%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 279mg
12%
Total Carbohydrates 23g
8%
Dietary Fiber 6g
25%
Sugars 14g
Protein 3g
Vitamin A
108%
Vitamin C
39%
Calcium
18%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For Vinaigrette
1/3 cup fresh blueberries
1/4 cup white balsamic vinegar
1 clove garlic, finely minced
1/2 teaspoon finely minced shallot
1/2 cup agave nectar
1/2 cup walnut oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
For the Salad
12 cups mixed greens
salt and freshly ground black pepper
3/4 cup fresh blueberries
3/4 cup fresh strawberries, sliced
2 tablespoons chopped walnuts
8 ounces pickled beets (I used Love Beets™ Baby Beets Infused with White Wine & Balsamic Vinegars), quartered
Directions:
Place dinner plates in refrigerator for at least 15 minutes to chill.
Make the vinaigrette
In a mini food processor, combine the blueberries, vinegar, garlic, and shallot and pulse to chop. With the motor running, slowly add the agave nectar, then the walnut oil. Season to taste with salt and pepper. The vinaigrette can be made up to 3 days in advance and kept, covered in the refrigerator.
Make the salad
You can make one large salad, or four individual salads. Place greens onto chilled plate(s) and toss over blueberries, strawberries, walnuts and beets. Season with a little salt and pepper, drizzle with blueberry vinaigrette and serve immediately.
Adapted from The Conscious Cook by Tal Ronnen
beta
calories
273
fat
20g
protein
3g
carbs
23g
more
Adapted from The Conscious Cook by Tal Ronnen
Vegan Lyfe http://veganlyfe.com/
Lemony Grilled Eggplant & Mushroom Couscous Salad
Serves 10
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Print
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
258 calories
35 g
0 g
11 g
6 g
1 g
240 g
368 g
3 g
0 g
8 g
Nutrition Facts
Serving Size
240g
Servings
10
Amount Per Serving
Calories 258
Calories from Fat 93
% Daily Value *
Total Fat 11g
16%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 368mg
15%
Total Carbohydrates 35g
12%
Dietary Fiber 5g
19%
Sugars 3g
Protein 6g
Vitamin A
4%
Vitamin C
14%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For Grilled Eggplant
1 medium eggplant
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
For Sauteed Mushrooms
2 teaspoons extra virgin olive oil
10 ounces mixed mushrooms (I used a mixture of crimini, shiitake, and oyster), sliced 1/4" thick
2 cloves garlic
1/4 cup dry vermouth
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon fresh lemon juice
For Sauteed Onions
2 teaspoons extra virgin olive oil
1 large onion, sliced 1/4" thick
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon fresh lemon juice
For Couscous
2 1/2 cups cold water
2 1/2 teaspoons Better Than Bouillon Vegetarian No Chicken Base
2 cups fine couscous (I used Bob's Red Mill Golden Couscous)
For Salad
1/3 cup fresh lemon juice
1/4 cup extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh oregano, roughly chopped
1 cup grape tomatoes, quartered
Directions:
Make the grilled eggplant
Slice eggplant lengthwise into 1/4 inch planks. In a small bowl, combine 2 tablespoons fresh lemon juice, 2 tablespoons, extra virgin olive oil, 1/2 teaspoon sea salt, and 1/2 teaspoon black pepper. Brush eggplant on both sides with mixture and grill over a hot fire until soft and cooked through (but not falling apart). This will take 2-8 minutes, depending on the heat of your grill. Remove and set aside. Once cool to the touch, roughly chop into 1/3" pieces.
Make the sauteed mushrooms
Heat a 10-12" skillet over medium-high heat. When hot, add 2 teaspoons olive oil and all of the sliced mushrooms to the pan. Saute stirring occasionally for 6-8 minutes until mushrooms start to turn golden brown. Add vermouth and garlic to pan and cook about 1 minute until vermouth evaporates, Add 1/4 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/2 teaspoon lemon juice. Remove to a small bowl and set aside.
Make the sauteed onions
Return skillet to heat and turn down to medium. Add 2 teaspoons olive oil and all of the sliced onions. Stir to coat onions with oil, cover with lid and let sweat for 3-4 minutes. Remove lid and saute, stirring occasionally until onions are golden brown and slightly caramelized, about 8-10 minutes. If pan becomes dry, add a little water so pan doesn't turn brown. Remove to bowl with mushrooms.
Make the couscous
Combine 2 1/2 cups cold water and 2 1/2 teaspoons Vegetarian No Chicken Base in a 3 quart saucepan. Place over high heat and bring to a boil. Remove from heat and stir in Couscous. Cover with lid and let sit 5 minutes off heat. After 5 minutes, remove lid, fluff cooked couscous with a fork and place cooked couscous into a large bowl.
Make the salad
In a small bowl, combine 1/3 cup lemon juice, 1/4 cup olive oil, 1/2 teaspoon black pepper and 1 tablespoon fresh oregano and add to bowl with cooked mushrooms and onions. Add in chopped eggplant and 1 cup quartered grape tomatoes and toss gently to combine. Add vegetables to couscous and toss gently to combine. Chill for at least 1 hour before serving,
beta
calories
258
fat
11g
protein
6g
carbs
35g
more
Vegan Lyfe http://veganlyfe.com/
 

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