Brocoli and Orange Salad

Browsing through random blogsites today I found this recipe from a woman named Coleen. The combination of crunchy and soft, sweet and bright looked really appealing.

To make this a vegan salad, you could replace the mayonnaise with vegan-mayonnaise (if available in your area) or even with soft tofu.

Broccoli and Orange Salad

Ingredients:

Salad:

3 large heads of broccoli (broken into small pieces)
1 red capsicum (diced finely)
1 cup raisins
2 oranges (peeled & sliced thick)
15 ounce can of black beans (rinsed & drained)
1/2 cup sunflower seeds
1/2 cup sliced green onion tops

Dressing:

1/2 cup light mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons sugar
1/4 teaspoon black pepper

Method:

1. Wash (and shake dry) the broccoli heads. Remove as much of the stalk and stems as you can so you can break the florets into bite size pieces and place these into a bowl.

2. Add diced red capsicum, raisins, oranges, black beans, sunflower seeds and green onions.

3. Mix dressing ingredients with a whisk and pour dressing over the salad. Toss gently and serve immediately.

NOTE: Peel the oranges, removing as much of the white as you can, then slice the orange into thick slices; cut the thick slices into four wedges.

NOTE: You may not need all of the dressing.

Source: http://coleensrecipes.blogspot.com/2009/07/broccoli-and-orange-salad.html

Serves: 4-6
Rating: 4.5

Red Cabbage Rolls

This dish looks very pretty and may appeal to those who do not like "vegies".

It contains 5g of protein and is an excellent source of Vitamins A & C, as well as being a good source of potasium, Vitamin B1, iron and zinc.

Red Cabbage Rolls

Ingredients:

8 red cabbage leaves
1 cup water
1 cup apple juice
2 Tbsp wine vinegar
2 tsp honey

Filling:

1 cup cooked rice
1 carrot, grated
1 Lebanese cucumber, cut into thin strips
1/2 cup chopped fresh mint
2 Tbsp soy sauce
2 Tbsp sunflower seeds

Method:

1. Remove the coarse centre rib from each cabbage leaf. In a large saucepan, combine the water, apple juice, vinegar and honey, and bring to the boil. Add 2 cabbage leaves and allow them to cook for 1-2 minutes. Remove, then repeat with the remaining leaves.

2. Combine all the filling ingredients and mix well. Place spoonful of this mixture on each cabbage leaf and roll up to form a firm parcel, tucking in edges as you go.

3. Serve cold or place the rolls in an oiled shallow ovenproof dish, cover and heat in a moderate oven for 10 minutes.

Source: Stanton, R. (2000) Vegetables, Allen & Unwin: St Leonards.

Serves: 4

Rating: 4

Binah Balls

"Binah" is a Hebrew word associated with the feminine aspect of knowledge and understanding. It's easy to see why these are called "Binah" balls, when you consider the protein, calcium and vitamins they are packed with!

NOTE: If possible, use a food processor to grind and chop all the ingredients. If you are doing so, start with the dried ingredients first (i.e. from sunflower seeds) and work your way up to the figs. If you are doing it all by hand, it doesn't matter which order you do it in.

Binah Balls

Ingredients:

1 cup of finely chopped dried figs
1 cup of finely chopped dates
1 cup of finely chopped dried apricots
1 cup of finely chopped mixed dried fruit
1/2 cup of ground almonds
1/2 cup of ground pepitas (shelled pumpkin seeds)
1/2 cup of ground sunflower seeds


desicated coconut (as much as is required)

Method:

1. Combine all the ingredients together and mix well.

2. Roll the mixture into balls about 2-3 cm in diameter.

3. Roll in desicated coconut to cover.

4. Chill and serve!


Source: www.vivalavegan.net

Makes: about 40 balls

Rating: 4.5/5