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The Healthiest Vegan Pasta Salad

The Healthiest Vegan Pasta Salad

Thursday is a good day for two reasons: 1. Friday is tomorrow and 2. I have the yummiest pasta salad recipe for you. YAY. Veggies and pasta may just be my all time favorite combo. The Healthiest Vegan Pasta Salad will satisfy your carb cravings and the roasted brussels sprouts, broccoli, and chickpeas add essential nutrients. A fabulous sauce is the key to a delicious dish and when it comes to pasta salads, a simple dressing with bold flavors is always best. However, this one doesn’t overpower the taste of the pasta and veggies. A little bit of stone ground mustard gives the vinaigrette life and trust me when I say it will become your new obsession!

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 Roasting the veggies is important in order to achieve somewhat of a crunchy texture! You’re going to love it ๐Ÿ™‚

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Take this crowd-pleasing pasta salad to a New Year’s Eve party, people will love it! Even though the pasta salad is nutrient dense and incredibly healthy, it doesn’t taste like it.

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The Healthiest Vegan Pasta Salad
A healthy pasta salad recipe that tastes best served at room temperature!
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Ingredients
  1. 8 oz of organic corn + quinoa blend pasta (I used Ancient Harvest brand)
  2. 12 oz brussels sprouts (trim off the bottom and cut them in half)
  3. 3 heads of broccoli (cut into florets)
  4. 1 can garbanzo beans rinsed and drained
  5. 1/3 cup extra virgin olive oil
  6. Sea salt/pepper to taste and garlic powder if wanted
  7. Vinaigrette Ingredients
  8. 6 tbsp extra virgin olive oil
  9. 2 tbsp balsamic vinegar
  10. 1 tbsp stone ground mustard
  11. 1/4 tsp sea salt
Instructions
  1. Cook the pasta according to package directions
  2. Pre heat oven to 400 degrees
  3. Drizzle the 1/3 cup olive oil on the veggies and beans and toss them with the olive oil and seasonings
  4. Roast veggies and beans for 25 minutes at 400 degrees
  5. Whisk the ingredients for the vinaigrette together
  6. Drain the pasta and combine it with the veggies/beans
  7. Pour the vinaigrette over the pasta salad while it's still warm so the flavors are better absorbed
  8. Serve and enjoy!
Notes
  1. You can serve it warm, at room temp, or cold!
  2. As a side dish, serves 6-7 and serves 4 as a main dish.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Easy Hearty Vegan Salad

Easy Hearty Vegan Salad

Hey hey hey my plant loving, salad devouring friends! I’d like to share a super nutritious salad recipe with you on this wonderful hashgtag MeatlessMonday. My Easy Hearty Vegan Salad is perfect for cooler weather and as you can see from my last few posts, I’m all about fall inspired dishes lately (stay tuned for pumpkin apple mug cake Friday). But back to this flawless salad that will win over your heart and of course your stomach. This recipe is power-packed with veggies and my main grain, quinoa. If I’m going to eat a salad it has to be tasty but also have substance because let’s face it, salads are not known to be very um, filling. But this salad, ah yes this one will absolutely satisfy you and leave your tummy feeling ever so full. The key component to any great salad is of course a good dressing. I used organic girl pomegranate balsamic dressing and let me tell ya, what a treat! It’s light and slightly tangy with a little hint of sweetness from dates aka real food. I love that this dressing uses ingredients I can both pronounce and have heard of. And best of all, it’s organic, which is so so important! Alright my friends, do yourself a favor and go make this deliciously hearty, fresh, sweet, savory, crisp, and all-around superb salad!

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Look at those colors! Such a great way to “eat the rainbow.” And nooo, I don’t mean skittles, I mean a colorful variety of all the fruits and veggies. Avocados and roasted beets are simply the best and such a tasty addition to this salad.

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This post is sponsored by organic girl. Thank you for supporting upbeetandkaleingit!

Easy Hearty Vegan Salad
Serves 4
A refreshing and filling salad recipe
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Ingredients
  1. 3 beets peeled and cut into bite size pieces
  2. Extra Virgin Olive Oil for coating the beets
  3. Salt and pepper to taste
  4. 2 organic pears (chopped)
  5. 8 oz organic baby spring mix
  6. 1/2 cup dried cranberries
  7. 1 cup chopped pecans
  8. 1.5 cups cooked quinoa (I used a sprouted grain trio)
  9. 1 avocado
  10. 1 bottle (8 fl oz) organic girl pomegranate balsamic dressing
Instructions
  1. Cook the quinoa according to package directions.
  2. Pre heat oven to 400 degrees.
  3. Coat the beets in extra virgin olive oil, salt, and pepper.
  4. Bake beets at 400 degrees for 30 minutes.
  5. Let the beets and quinoa cool down completely.
  6. Then, add salad ingredients to a large bowl, mix together, and enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Tomato & Cucumber Summer Salad

Tomato & Cucumber Summer Salad

Let’s all take a trip to the Greek Island of Paros, just for a minute. Paros is a beautiful island that lies in the Aegean Sea located in between Greece and Turkey, and the place that inspired this salad. No, this is not a Greek Salad, but there is certainly a little Greek isle inspiration going on here. Unlike this dish, the salad at my favorite restaurant in Paros has onions, feta cheese, and olives in it, and no lime juice in the vinaigrette. But you know me, I wanted to make things interesting, so I put my own vegan twist on it. The end result is a garden-fresh and incredibly healthy salad that you can enjoy for the rest of the summer. I mean, how awesome are home grown tomatoes from the garden?! SO good. Grocery store tomatoes honestly don’t compare in taste and earthiness to the ones my yiayia’s (grandma) friend grows. Greek women can grow some awesome tomatoes, let me tell ya. My Tomato & Cucumber Salad is a fabulous nourishing lunch option and would also be a perfect side dish for dinner. You’ll feel light and fantastic after eating it. I ate it for lunch yesterday and just like a true Greek, I dipped some fresh local bread in the salad liquid. A must try! You and your family will love this minimal yet gourmet salad recipe that’s bursting with all kinds of delightful flavors.

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Oh my goodness, these veggies look and taste so fresh. Dishes like this salad makes eating veggies fun and easy. The prep time is nothing!

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Tomato & Cucumber Salad
A light and garden-fresh salad with a Greek isle infusion
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 3 large tomatoes
  2. 1-2 large cucumbers
  3. Vinaigrette Ingredients
  4. 1 tbsp lime juice
  5. 1 tbsp balsamic vinegar
  6. 4 tbsp extra virgin olive oil
  7. 1/2 tsp minced garlic ( I use jarred )
  8. 1/4 tsp sea salt
  9. 2 tbsp chopped fresh parsley (add separately from vinaigrette)
Instructions
  1. Cut the veggies into bite-sized pieces and whisk the vinaigrette ingredients in a small bowl with a fork.
  2. Pour the vinaigrette over the veggies and then mix in 2 tbsp freshly chopped parsley.
  3. Serve and enjoy!
Notes
  1. As a side dish, this will serve 3-4 and as a main course, 2.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Veggie and Barley Summer Salad

Veggie and Barley Summer Salad

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Hellooo there! I come to you with good news. I have a salad recipe for you without…… lettuce. Yay for lettuce free salads, the best kind! I’ve made this recipe really easy for you too because all you need for the sauce is your favorite store bought guacamole. What? Yes. I’m guessing that I have your attention now, because who wouldn’t want a fantastic salad covered in guac? My second favorite ingredient in this whimsical dish is crispy tofu, which is perfect pan fried. I didn’t press the tofu, but I did drain the block by wrapping it in paper towels and setting it in a strainer on top of a bowl for an hour. As for the grain, well, (more…)

Vegan Caesar Salad

Vegan Caesar Salad

Howdy! I hope that your week went well. Yay for FriYAYYY (the best day of the week). Do you have any fun recipes you’re making this weekend? I’d love to hear them! If you don’t have any food making plans, perhaps this new recipe of mine will change your mind. Who wouldn’t want a fantastic and creamy Vegan Caesar Salad made with crunchy red bell peppers, marinated artichokes and hearty chickpeas that you find in your dreams. I’m kind of drooling at this point.

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Since adopting a plant-based diet, I’ve spent a lot of time recreating some of my favorite dishes that contain dairy products. I often find that the vegan version tastes way better than the original, i.e. my Vegan Caesar Salad. The dressing is absolutely phenomenal. The nuts (cashews) make it super thick and the texture should look like the image below. 
IMG_6904As I made this delectable dish, I was wondering who first decided to combine leafy greens with some type of dressing whether it be creamy or a vinaigrette. So, not to give you a history lecture or anything but I think it’s so cool that my Ancient Greek ancestors started the salad trend. Ok fine, so the Romans were in on it too. And then there was also Mary Queen of Scots. She was known to eat boiled celery root over over greens topped with a creamy mustard dressing. Fast forward to the 19th century and the land of dreams (USA) was making mixed green salads mainstream. Ah, so that’s how Victorian women maintained such slender frames. Anyways, enough with the history of salads. As summer approaches and the weather gets warmer, my Vegan Caesar Salad is perfect for dinner on the patio on a calm summer night. So, grab a big salad bowl and a food processor and mix away!IMG_6909

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Vegan Caesar Salad
Serves 4
A delicious and light Vegan Caesar Salad recipe!
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 12 oz romaine lettuce chopped
  2. 1 can rinsed and drained chickpeas
  3. 1 red bell pepper chopped
  4. 1/2 cup jarred marinated artichokes
  5. 3 tablespoons green onions
  6. Dressing
  7. 1 cup soaked and drained cashews
  8. 2 tablespoons nutritional yeast
  9. 5 tablespoons olive oil
  10. 3 tablespoons fresh lemon juice
  11. 1 teaspoon stone ground mustard
  12. 1 small clove of garlic
  13. Salt and pepper to taste
Instructions
  1. In a big salad bowl, mix the vegetables and chickpeas together.
  2. Pulse the dressing ingredients in a food processor until the dressing is thick and fully combined.
  3. Mix the dressing with the salad ingredients and enjoy!
Notes
  1. If this recipe is used as a side dish, it will serve 6 as opposed to 4.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Panzanella

Panzanella

Panzanella. Translation-Tuscan salad with bread and tomatoes. Translation-uh, yum.

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Do I adore panzanella? Yes and I think that you will too. Panzanella won’t break your bank either. It’s quite a cheap meal. All it entails is 1 small loaf of bread (I used a baguette) , 1 tomato, 1 cucumber, 1 bell pepper, 1/3 of a red onion, kalamata olives, olive oil, vinegar, salt, and pepper. I don’t know about you, but I definitely had a few of those ingredients just lying around in my pantry. 

Now, you can add whatever veggies you want to, but traditionally, panzanella is made with bread that is going stale, tomatoes, cucumbers, onions, and sometimes basil. Since I am a very niceeeeee Greek girl, I put a Greek twist on mine. I basically took a Horiatiki Salata aka Greek Village Salad, added toasted bread and swapped out the feta. It. Is. Divine.

I get a lot of my cooking inspiration from Ina Garten’s recipes. She makes a fabulous Greek panzanella! Just don’t include the feta if you’re making it vegan.

The ingredients are so clean and simple yet you won’t believe how bold and scrumptious the flavors are once they mesh together. I toast the bread in the oven for 20 minutes at 375 degrees. Then, I add the bread to the salad and pour the vinaigrette over it while the bread is still warm so it absorbs all of the flavors.

 

Enjoy my friends!

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Panzanella
Serves 4
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 large cucumber
  2. 1 large tomato
  3. 1 large bell pepper
  4. 1/3 large red onion
  5. 1 cup pitted kalamata olives
  6. 1 small baguette of choice (I used whole grain)
  7. 4 tbsp olive
  8. 3 tbsp rice wine vinegar
  9. Salt and pepper to taste
Instructions
  1. Preheat oven to 375 degrees
  2. Cube the bread, drizzle with light olive oil, salt, and pepper. Bake for 20 minute at 375 degrees
  3. Chop the vegetables into medium sized pieces so that they are around the same size as the bread
  4. Whisk the olive oil, vinegar, salt, and pepper together
  5. When the bread is done, add to salad and pour olive oil and vinegar on top
  6. Mix and serve at room temperature
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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