Looking for a delicious, healthy, and easy-to-make salad that’s also gluten-free, oil-free, and vegan? Look no further than this sesame cabbage salad! This crunchy, savory, and oh-so-satisfying dish checks all the boxes, and whether you’re a seasoned plant-based eater or just looking to add more veggies to your plate, this salad is sure to impress even the most discerning taste buds.Continue reading “Sesame Cabbage Salad”
Gluten Free Vegan Lemon Poppyseed Pasta Salad
If you are searching for the perfect dish for a summer potluck or backyard BBQ, look no further. This gluten free vegan lemon poppyseed pasta salad is just the recipe you need. Its bright and subtly sweet flavor screams summer and it is filled with in-season summer produce for an easy to make recipe that is ready in less than 30 minutes.
When it comes to summer recipes, fresh produce is key. Salads, salsas, gazpachos, dips, wraps… you name it! I love shopping at Fareway because the produce is extremely fresh with a wide selection of affordable, organic options.
Fareway also makes a point to prioritize quality, and their vegan and gluten-free options are just that. I love that I can find everything I need for recipes like this gluten free vegan lemon poppyseed pasta salad in one place, and can always rely on the high quality of their produce, products and customer service.
Their produce is perfect for all of the summer salads I want to make for backyard BBQs, picnics, pool parties, and more. With so many social events this season, I love how affordable the fresh fruits and vegetables are.
This lemon poppy seed pasta salad will be a total hit at your next summer party. Grab all of the fresh, quality, organic ingredients you need from your local Fareway, print the recipe below, follow the simple steps, and this salad will come together in less than 30 minutes. To make things even easier when life gets busy, Fareway offers online shopping with no additional fees, as well as the ability to edit your order up to a half-hour before pickup.
What You Need to Make this Gluten Free Vegan Pasta Salad
- Gluten Free Rotini: This gluten-free vegan pasta from Fareway tastes just like the real deal and is made with only two simple ingredients (corn flour, rice flour). This means you can feel great about your pasta selection, your gut will thank you, and your taste buds will be delighted because the texture is on point.
- Yellow Squash
- Cherry Tomatoes
- Curly Parsley
- Red Onion
- Red Bell Pepper
- Jumbo Black Olives
What You Need to Make the Simple Vegan Lemon Poppyseed Dressing
- Plain Vegan Yogurt: Fareway carries a variety of vegan yogurt options. This makes it easy to veganize your favorite creamy recipes with a 1:1 swap for traditional yogurts.
- Lemon Zest
- Lemon Juice
- Maple Syrup
- Apple Cider Vinegar
- Poppy Seeds
- Dijon Mustard
- Garlic Powder
- 16 oz gluten free rotini cooked and cooled
- 1 medium zucchini sliced
- 1 medium yellow squash sliced
- 6 oz cherry tomatoes halved
- 3/4 cup curly parsley finely chopped
- 1/2 small red onion finely chopped
- 1 large red bell pepper diced
- 14 oz jumbo black olives halved
Lemon Poppyseed Dressing
- 1/2 cup plain unsweetened vegan yogurt
- 2 large lemons zested and juiced
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp poppyseeds
- 1 tbsp dijon mustard
- 1/4 tsp salt
- 1/2 tsp garlic powder
- After the noodles have cooled, give them a quick rinse and make sure to drain really well. Transfer the noodles to a large mixing bowl. Add in the remaining salad ingredients.
- Add all ingredients for your dressing to a medium jar and use a fork to whisk and combine. Season to taste to adjust for desired sweetness and tartness. Pour the dressing over the salad and toss to coat. Let sit in the fridge for at least 30 minutes before serving chilled.
Fall Harvest Salad With Roasted Sweet Potato, Quinoa and Pomegranate
This simple and delicious fall harvest salad is bursting with seasonal flavors and hearty texture. The juicy pomegranate, roasted sweet potatoes and peppery parsley make it the perfect salad to enjoy all season long, especially as a side dish for Thanksgiving. It is also allergen-friendly as it is vegan and gluten free!
A big, beautiful, hearty salad can easily be the star of the show on any table. The ingredients in this salad are so flavorful that they can actually be enjoyed totally dressing-free, but a light drizzle of this homemade pomegranate vinaigrette is a great finishing touch for a crowd-pleasing bowl.
Keys to Success for a Crave Worthy Fall Harvest Salad
These are a few tips and tricks I always use, no matter the season, that are sure to have your guests going back to the salad bowl for seconds. Follow these and your salad is sure to be a highlight of any Thanksgiving or holiday spread.
- 5+ Ingredients: Using a mixture of ingredients and thinking outside of the traditional “lettuce and veggies box” creates depth and interest for any bowl.
- Adding a Grain: Ingredients such as quinoa, farro, brown rice, or bread crumbs add a hearty texture and make your salad feel like a meal.
- Homemade Dressing: Making your own dressing is SO easy and will take any salad from blah to WOW! Plus, they are way healthier because you are in control of exactly what goes in them. No sugar, dairy, excess oil or preservatives! Homemade dressings also taste much fresher and more flavorful than store-bought dressing.
- Add Something Sweet: Fresh or dried fruit provides a bright and refreshing burst of flavor that is the perfect contrast to earthy veggies.
- Diversify Your Greens: Think outside the box and use a mixture of greens such as kale, arugula, microgreens, mustard greens, or watercress.
- Instant Flavor Enhancers: Ingredients like fresh citrus zest and herbs add so much to the flavor. Start with smaller amounts as some people are sensitive to the flavor of fresh herbs.
- Add a Plant Protein: Legumes such as lentils, beans, edamame and peas add a great texture, fiber, and extra protein to make this salad more of a meal.
Other Classic Thanksgiving Dishes to Veganize
Oftentimes traditional Thanksgiving recipes are filled with meat, milk, butter and cream. However, it’s so easy to veganize many of your favorite Thanksgiving sides..
- Mashed Potatoes: Swap traditional butter and cream for vegan butter and coconut or cashew cream.
- Sweet Potato Casserole: Substitute traditional butter and eggs for vegan butter and flaxseed eggs.
- Stuffing: Swap traditional butter and chicken broth for vegan butter and vegetable broth.
- Green Bean Casserole: Instead of using store-bought mushroom soup, make your own using cashew cream.
- Whipped Cream: My two favorite store-bought options are this Almond Milk Whipped Cream and this Oat Milk Whipped Cream, but you can also make your own using canned coconut milk or aquafaba.
Thanksgiving Sides That Are Already Vegan
- Cranberry Sauce
- Roasted Brussels Sprouts
- Roasted Glazed Carrots
- Bread (oftentimes)
Fall Harvest Salad
- 1 C quinoa, cooked according to package and cooled
- 1 large sweet potato, cubed
- 1 1/2 TBSP olive oil divided
- 1/2 tsp salt and pepper
- 1/2 tsp cinnamon
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 bunch flat leaf parsley, finely chopped about 1 1/2 – 2 cups
- 1/2 C sliced almonds
- 1 bunch lacinto kale, finely chopped about 3 – 4 cups
- 1 lemon, zested and juiced
- 1 C pomegranate arils
- 14 oz canned chickpeas, drained and rinsed
- 1/3 C pinenuts, toasted
Pomegranate Dijon Vinaigrette
- 1/3 C pomegranate juice
- 2 TBSP balsamic vinegar
- 2 TBSP olive oil
- 1 tsp dijon mustard
- 1/2 lemon, juiced
- salt and pepper
- Preheat oven to 425 degrees. Line a baking sheet with foil and lightly spray with oil.
- Add sweet potatoes to a bowl and drizzle with 1 TBSP of olive oil. Season with salt, pepper, garlic, cinnamon, and cumin. Toss to evenly coat. Spread on baking sheet being sure not to overcrowd and using a second baking sheet if needed. Wipe out bowl.
- Bake for 25-30 minutes, flipping after 15-20 minutes. Remove and let cool for 5 minutes.
- Meanwhile, add your kale to the same bowl and drizzle with the remaining 1/2 TBSP olive oil and juice of 1 lemon. Use your hands to massage for 15-30 seconds until tender.
- Whisk together all ingredients for dressing in a glass. Season to taste.
- Add all ingredients for salad to a large bowl and toss to combine. This salad is delicious without the dressing, so taste before adding!
- Drizzle a light amount of dressing, if desired, right before serving and toss to combine.
Roasted Delicata Grain Bowl with Fig Balsamic Dressing
When it comes to cozy fall dinners, roasted delicata squash is hard to beat. After roasting, it becomes sweet, flavorful, caramelized on the outside, creamy on the inside, and adds such a warm and delightful texture to almost any dish. This easy to make roasted delicata grain bowl has become one of our favorite dishes this time of year. It incorporates some of the best flavors of fall including delicata squash, pomegranate, plum, pumpkin, and fig.
What is Delicata Squash and How do You Prepare it?
Delicata squash, commonly referred to as peanut squash, Bohemian squash, or sweet potato squash, is loved for its delicate, edible skin. That’s right, the skin is totally edible so there is no peeling required! This makes delicata a dream come true for squash-lovers who dislike the hassle of peeling other common varieties of squash. So just how do you prepare this lovable, delicious squash? Follow the simple steps below.
Since you are going to be consuming the skin you will first want to thoroughly wash your squash. I like to use a soft bristled brush with warm water and give it a good scrub. After drying, place your squash on a flat, stable surface and slice off the top and bottom. Stand the squash up on one of the flat ends and carefully, slowly slice down the center so you have two long halves. Use a spoon to scoop out the seeds. Fun fact: the seeds are also edible (just like pumpkin!) so feel free to wash, dry, and roast if your little heart desires.
Once you have your two halves, place them flesh side down on a cutting board and slice crosswise into 1″ thick half moons.
Next, place your squash slices in a bowl. Drizzle with oil of choice and salt and pepper. Other seasonings can be used, but delicata has a very sweet, flavorful taste of its own. A little salt and pepper is really all it needs. Once you have an even light coat of olive oil and salt and pepper it is time to roast! Spread in an even layer on a foil-lined baking sheet and follow the recipe for this roasted delicata grain bowl below.
What is Massaged Kale?
If I could have a soapbox to stand on for one topic and one topic only it would be MASSAGED KALE. I know it sounds weird. I know kale is bitter and rigid and fibrous. But I also know you’re going to LOVE it when you try this easy technique. Once I started preparing my kale this way it quickly became my most favorite base for bowls, salads, grains, and more! After massaging it becomes sweet, tender, and adds a perfect pop of flavor. Follow these simple tips and you’ll be craving kale on the daily.
- Buy Lacinto Kale, also known as Dinosaur Kale. In contrast to traditional curly kale, it is darker in color, flatter in texture, easier to clean, and sweeter/more mild in taste.
- Remove the stems. I actually like the stems, but for those newer to their relationships with kale they can be a little to thick, tough, and fibrous.
- Finely chop. Thinner strips of kale are easier to tenderize when massaging and make for smaller pieces to chew.
- Oil + Lemon Juice. Aka, the secret sauce. Just a tiny bit of both is the perfect combination to tenderize the kale and add some slip when massaging.
- Massage!! I know, I know. What type of high maintenance vegetable requires massaging?! But trust me, it’s worth the entire 15-30 seconds it takes, and you will love the result! Simply use your hands to rub the chopped leaves between your fingers and you will quickly feel it soften.
- 1 medium delicata squash halved lengthwise, seeds removed, and sliced into 1" half moons
- 1 TBSP olive or avocado oil
- 1/2 tsp salt and pepper
- 1 C brown rice, cooked according to package
- 1 bunch lacinto kale, stems removed, finely chopped
- 1/2 tsp olive or avocado oil
- 1/2 lemon, juiced
- 4 C baby arugula
- 1 plum, cubed
- 2 medjool dates, chopped
- 1/2 C pomegranate arils
- 2 TBSP pumpkin seeds
- 1/2 C crispy chickpeas
- 1/4 C fresh parsley, finely chopped
Creamy Fig Balsamic
- 1/4 C balsamic vinegar
- 2 TBSP fig jam
- 1 TBSP tahini
- 1/2 lemon, juiced
- 1/2 tsp dijon mustard
- 2-3 TBSP water, to thin as needed
- Preheat your oven to 425. Line a baking sheet with foil and lightly spray with olive oil. Set aside
- Add delicata slices to a bowl and drizzle with oil. Sprinkle with salt and pepper and toss to evenly coat. Arrange in a single layer on your lined baking sheet. Place in the oven and roast for 25-30 minutes, flipping halfway through.
- Wipe out bowl if necessary (a little olive oil residue is just fine) and add your chopped kale. Drizzle with 1/2 tsp olive oil and lemon juice. Use your hands to massage the kale for 15-30 seconds until it becomes soft and tender. Add in arugula and toss to combine.
- Distribute greens between 4 serving bowls and top with cooked rice and remaining ingredients.
- Add ingredients for dressing to a small blender and puree until creamy. Season to taste.
- Drizzle dressing over bowls and top with roasted squash.
Green Goddess Nourish Bowl
Looking for a plant based, nutrient rich, super food lunch or dinner that is GUARANTEED to make you feel like a GODDESS?! Look no further! This fresh and nourishing bowl is such an easy and delicious way to load up on GREENS and will leave you feeling refreshed, satisfied, energized and more! The fiber will keep you full all day long and also help improve digestion. This bowl of green goodness comes together in a delightful fashion with the addition of the bright, creamy and flavorful green goddess sauce. This is nothing like your store-bought goddess sauce – this dressing is TO DIE FOR. Equally as nutritious (and delicious) in it’s own right! I love making these bowls for lunches all week long. The hearty ingredients are perfect for prepping ahead of time, so feel free to make on Sunday or Monday and enjoy healthy meals all week.
Green Goddess Bowl
- 1 C green lentils
- 1 bunch lacinto kale, chopped
- 1 lemon, juiced
- 1 tsp EVOO optional, omit if oil free
- 2 zucchinis, spiralized can also create ribbons with a potato peeler
- 2 english cucumbers, quartered lengthwise and sliced
- 2 C green peas
- 3 C french style green beans, halved
- 1/4 C pumpkin seeds
- 1/4 C fresh parsley, finely chopped
Green Goddess Sauce
- 3 lemons, juiced
- 1/2 C plain coconut milk yogurt any plain yogurt will do
- 1/2 ripe avocado
- 1 jalapeno
- 1/2 bunch cilantro
- 1/2 bunch parsley
- 1/4 C mint
- 1 garlic clove
- 1 tsp maple syrup
- 1 TBSP fresh ginger
- 1/2 C water more or less for desired texture
- salt and pepper
- Bring a medium pot of water to a boil. Add lentils and simmer for 12-15 minutes until tender but not mushy. I like them pretty firm for this dish. Drain and rinse with cool water.
- Add chopped kale to a bowl with olive oil and lemon juice. Use your hands to massage the leaves for 15-30 seconds until tender. Massaging kale brings out a delightfully sweet taste and creates a softer texture, making it much less rigid and bitter.
- Fill the same sauce pan you used for the lentils with water. Bring to a boil and add green beans. Boil for 1-2 minutes until they become just slightly more vibrant and tender. Drain and transfer immediately to an ice bath to cool.
- Add all ingredients for sauce to a blender and purée until creamy. Season to taste.
- Arrange all veggies, lentils, and seeds in bowls. Drizzle with sauce right before serving. Toss to combine!
Falafel Greens & Rice Bowl + Cucumber Tzatziki
Are you looking for a delicious and healthy plant-based, gluten-free dinner that no one will falafel about?! 😆 Heeeeere ya go! 😋 Falafel is one of my FAVORITE things to make. Super flavorful with fresh herbs, full of plant protein and fiber, and SO easy. Plus it can be enjoyed in so many different ways! Pita wraps, toasts, salads, sandwiches… and this delicious veggie rice bowl! 😍 The recipe below makes 20 falafels – use for meal prep and enjoy for lunches all week, or pop the rest in the freezer to thaw later for easy weeknight dinners! 💁🏻♀️
The vegan cucumber tzatziki is also super easy to make and packs a cool refreshing flavor that is the perfect contrast to the savory falafel! I love to add fresh dill and lime to my tzatziki and use a vegan coconut-based greek yogurt, but any greek yogurt will do! You can add more lime juice if you like your tzatziki a bit thinner to drizzle, or keep it nice and thick for a fluffier sauce.
One of the best parts about this recipe is there is absolutely zero chopping for the falafel patties! Simply throw all ingredients into a food processor and pulse until combined!
I hope you enjoy! Let me know what you think in the comments below. Cheers!
- Food Processor
- Baking Sheet
Gluten Free Vegan Falafel
- 3 garlic cloves
- 2 green onions
- 1 C parsley
- 1/2 C cilantro
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 tsp paprika
- 14 oz can chickpeas, drained
- 3 TBSP ground flax seed necessary, for binding agent
- 3 TBSP hemp seed optional, adds extra protein and omega 3s
- 3 TBSP rice flour gluten free all purpose, or oat flour would also work well
Vegan Cucumber Tzatziki
- 1 C vegan greek yogurt look for a greek-style yogurt for extra thickness, I like to use a coconut-base or almond-base
- 1/2 C english cucumber, finely chopped
- 1 garlic clove, pressed
- 2 TBSP fresh dill, chopped
- 1 lime, zested and juiced
- salt and pepper, to taste
Greens & Rice Bowls
- 4 servings basmati rice, cooked according to package
- 1 C cilantro, finely chopped
- 1 C green peas
- 1 C crispy chickpeas
- 4 C green lettuce, chopped
- Preheat oven to 375.
- Add garlic, onion, parsley, cilantro, and seasonings to a food processor and blend until well combined. Add in remaining falafel ingredients except flour and pulse until combined but NOT pureed. It is very important to NOT puree, or your mixture will be way too soggy and wet. You want some chunkiness. Add in flour 1 TBSP at a time and pulse until mixture is no longer wet.
- Use your hands to roll into 1.5-2 TBSP sized balls and flatten slightly. Place on a parchment lined baking sheet 2" apart. Spray lightly with oil (optional, for extra crisp) and bake for 25-30 minutes at 375.
- Add all ingredients for tzatziki to a bowl and mix well to combine. Alternatively, you can blend in the food processor for a smoother chunk-free tzatziki. Season to taste adding more or less lime if desired.
- Stir chopped cilantro into cooked rice and season to taste. Place a bed of lettuce and rice in serving bowls. Top with peas, crispy chickpeas, and baked falafel. Top with a drizzle with tzatziki.
Rainbow nourish noodle bowl + mango green goddess sauce
One of my favorite things to make on a plant based diet is brightly colored, nutrient rich, flavor packed nourish bowls! The opportunities are endless, they can be customized for all members of your family, and they leave you full, satisfied, and well… nourished! This bowl goes well beyond its beauty with ingredients full of antioxidants and fiber, sure to boost your immune system, improve digestion, and leave you glowing. The best thing about nourish bowls is they truly help you look and feel your best, and are a great way to consume an abundance of veggies!
- 2 Servings Noodles of Choice, prepared according to package and cooled Shirataki, Kelp, Vermicelli, Soba, or Rice Noodles are all delicious with this bowl
- 1 Cup Red Cabbage, shredded
- 1/2 C Red Beet, sliced This is the beautiful pink and white striped variety of beet. The exterior is a lighter red and less purple than the traditional beet.
- 1 Red Bell Pepper, chopped
- 1 Carrot, julienned and chopped
- 1/2 C Yellow Sweet Corn Fresh or frozen
- 1 English Cucumber, ribboned with a spiralizer or peeler
- 1 C Lacinto Kale, chopped and massaged w/ 2 TBSP lemon juice until tender Lacinto Kale is my favorite kale as it is sweeter, more tender, and more mild than other kale. Massaging it with lemon juice and olive oil (optional) removes any bitterness and makes the texture a lot less rigid and more delicious.
- 1/2 C Edamame, shelled I usually buy frozen shelled edamame and place in a dish of lukewarm water to thaw.
- 2 TBSP Cashews, toasted
- 1 TBSP Sesame Seeds
- Fresh Mint & Cilantro, for garnish
Mango Green Goddess Sauce
- 1 Ripe Yellow Mango, peeled
- 1 Ripe Avocado, peeled
- 2-3 Limes, juiced
- 1 Garlic Clove
- 1 TBSP Fresh Ginger
- 1 C Cilantro
- 1/2 C Mint
- 1/2 tsp salt
- water, if needed to thin Add water 1 TBSP at a time to achieve desired texture
- Add all ingredients for the nourish bowls to serving bowls. I like to create a base of kale and noodles first, and arrange the remaining ingredients on top.
- Place ingredients for sauce in a blender (I like to use my small nutribullet for this, instead of getting out a large blender). Blend until smooth. Add water if needed to thin. Adjust lime, garlic, salt, and jalapeño to your liking.
- Drizzle sauce over bowls right before serving, or serve on the side as a dipping sauce. Serve chilled.
One thing I never get sick of? SALADS! 🥗 Seriously, they’re one of the healthiest, quickest, and easiest lunches or dinners to throw together with endless options for toppings and dressing combinations! 🤗 What are your favorite greens? Mine are definitely arugula and kale…. and spinach… and micro greens! Maybe I just love them all 🤗 Recipe for this gorgeous berry salad below ⬇️
sliced cherry tomatoes
lemongrass mint balsamic
toasted pine nuts
vegan feta cheese crumbles
thinly sliced red onions
1. Add @organicgirl arugula to a bowl.
2. Top with sliced kiwi, @driscollsberry blueberries, and sliced cherry tomatoes.
3. Toss with @allspicedsm lemongrass mint white balsamic and EVOO.
4. Top with toasted pine nuts, vegan feta cheese crumbles, and thinly sliced red onion.
Summer Citrus Avocado Salad
This bright summer salad combines the refreshing flavors of citrus with subtle avocado and tangy goat cheese. Fresh herbs are one of my favorite additions to any dish, especially salads, and fresh mint definitely takes this salad up a notch.
Summer Citrus Avocado Salad
Ruby Red Grapefruit
Goat Cheese Crumbles
Lemongrass Mint White Balsamic
Cold Pressed Extra Virgin Olive Oil
Spread baby arugula on a plate. Top with grapefruit slices, orange slices, and avocado slices.
Garnish with pistachios, goat cheese crumbles sliced red onion, shredded raw red beets, fresh mint, and micro greens.
Toss with Allspice Lemongrass Mint White Balsamic and extra virgin olive oil.