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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/
Raw Vegan Chickpea Salad And Baked Fries

Raw Vegan Chickpea Salad And Baked Fries

Happy lunching! 

With the easiest vegan salad recipe that ever did exist.

I am a HUGEEEE sandwich lover. Especially for lunch. There is nothing like a feel good sandwich with a side of baked french fries. Except red wine and dark chocolate. But we will save that for another time.

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The photo looks like me in the morning before I put on my makeup. Realllllll messy. What is the beauty of this recipe? A healthier and meatless alternative to chicken salad.

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Oh hey french fries. Dogs may be man’s best friend but you are definitely a woman’s best friend. French fries+nexflix+red wine=bliss.

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Ever had Vegenaise? It’s a vegan’s alternative to mayonnaise….and it tastes just like mayonnaise. Crazy right? You can find it at your local grocery store typically in the healthy food’s section!

The chickpea salad is complemented by sweet raisins, crunchy cashews, and celery. Yum. A little bit of paprika and a dash of garlic powder make for the perfect combination of spices. Not too strong but they do the job. 

As for the french fries, I used 5 Yukon Gold Potatoes. They were medium in size. I cut them into narrow yet semi thick slices. They take 40 minutes to bake, so not too shabby time wise.

Enjoy this awesome sandwich!

Raw Vegan Chickpea Salad
Serves 3
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Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
Ingredients
  1. For Sandwich
  2. 1/2 cup chopped cashews
  3. 1 can rinsed and drained chickpeas. Pat them dry
  4. 1/2 cup chopped celery
  5. 1/3 cup raisins
  6. 1/3 cup vegenaise
  7. 1/4 tsp paprika
  8. Dash of garlic powder
  9. Salt and pepper to taste
  10. Bread of choice
  11. For fries
  12. 5 medium Yukon Gold Potatoes
  13. Olive oil
  14. Salt and pepper to taste
Instructions
  1. Preheat oven to 375 degrees
  2. Slightly mash the chickpeas in a bowl. Add the rest of the ingredients and combine.
  3. Drizzle olive oil, salt and pepper over the potatoes. Bake at 375 degrees for 25 minutes. Pull out the potatoes, flip them and bake another 10-15 minutes depending on size
  4. This recipe will serve 2-3 people
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Quinoa and Avocado Salad

Quinoa and Avocado Salad

I am currently devouring the salad I speak of as I type this. It is bursting with flavor and I am content. I am also thrilled to be taking a break from outlining (how law students prepare for finals EWWW SOS) and sharing this delicious recipe with all of you :). My daily schedule has become more and more routine as my finals approach. Wake up 7:30-8:00 am. Breakfast, study or class, eat, cry (jk), study, eat, sleep. More and more I find myself relying on my beloved oatmeal for moral support and to carry me through the morning. Once lunch rolls around I asked myself “what is filling and easy to pack away?” A SALAD WITHOUT LETTUCE because lets face it, lettuce sucks. One thing I did not add in that I regret is some type of nut. May I suggest walnuts?

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Ah, now on to this beaut. Avocado, dried cranberries, tempeh, three grain quinoa, garbanzo beans, and a dijon mustard vinagrette? YES PLEASE.

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Dreamy.

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I think it’s fair to call this a fall salad? It has dried cranberries and dried cranberries usually pop in somewhere on the Thanksgiving spread. Butttttttt, if you don’t like dried cranberries, I think that poppin’ in some dates and walnuts would be more than a sub par alternative.

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Share this with your loved ones or keep it all for yourself! It is the PERFECT lunch to pack up for work and school. I eat it either chilled or at room temperature. Enjoy friends!!! xxxx Mary

Quinoa and Avocado Salad
Serves 5
Vegan Salad
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 cup of Three Grain Quinoa or just regular
  2. 2 cups vegetable stock and additional water to boil quinoa
  3. 1 large avocado
  4. 1 can garbanzo beans
  5. 2 servings of tempeh (I cook mine in vegetable stock before adding to salad)
  6. ½ cup dried cranberries
For Vinaigrette
  1. 2 tbsp olive oil
  2. 1-2 tbsp rice wine vinegar
  3. ¼ tsp salt
  4. ¼ tsp pepper
  5. ¼ tsp onion powder
  6. Can add agave to make it semi sweet but I did not
Instructions
  1. Boil the quinoa for the time directed on package. Cube the tempeh and cook it in vegetable stock for a few minutes
  2. Slice up the avocado
  3. In a bowl, whisk in the olive oil with the other vinaigrette ingredients
  4. Add all ingredients to a large bowl, stir, and EAT
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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