These are my go – to make ahead salad staples to keep in the fridge to make any boring salad go from good to great! It can be the best form of meal prep if you have even one on hand it can make any boring veggies into a flavourful Buddha Bowl – see below for recipes and combinations!
1. Vegan Parmesan – 5 mins
I am seriously addicted – and have been making a batch every week for lunches! It feels like when you first become vegan and discover nutritional yeast/vegan cheese again! You can find many similar recipes online but in it’s simplest form –
Blend:
1/2 Cup nuts or seeds (I like pumpkin seeds or cashews)
2 Tbsp Nutritional Yeast
1/4 tsp salt (important)!
Try it on: Vegan Cesar Salad, Pesto Zoodles, Creamy Tahini Kale Salad
2. Pickled Onions – 10 mins
I have been loving these lately on salads, tacos and anything else I use Cookie and Kate’s Recipe for Quick Pickled Onions.
I find they go well with a greek-ish inspired salad: I have been having with Arugula, beets and tofu feta!
Try them with: Sun-dried Tomato Greek Pasta Salad,Watermelon Arugula Salad, Sweet Potato Portobello Tacos.
3. Dukkah – 20 mins
A middle eastern spice blend made from toasted nuts and spices, look for all of these spices at the bulk store to find them cheaply and you can only buy a bit! There are many variations of this here is a simple recipe. Essentially ground hazelnuts, sesame seeds, cumin, and coriander. Try it with Winter Harvest Buddha Bowl, Quinoa Apple Kale Stuffed Squash, on Avo Toast.
4. Coconut Bacon – 15 mins
- ½ Cup Coconut Smiles
- 2 Tbsp Tamari (sub soy sauce or coconut aminos)
- 1 Tbsp Maple Syrup
- ½ tsp smoked paprika
- ¼ tsp liquid smoke (optional) - sub more smoked paprika
- preheat oven to 350 F
- Mix coconut with marinade, bake for 10-15 minutes. Be careful as this can burn easily!
- This recipe can be easily doubled (and probably should because it gives you the munchies)!!
Try with Vegan Caesar Salad,Sweet potato pomegranate salad
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