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April 9, 2015 by Fran Costigan 21 Comments

Salad Samurai Recipe and Giveaway

Salad Samurai

Award-winning chef and Veganomicon coauthor Terry Hope Romero knows her veggies. In Salad Samurai, she’s back to teach you the way of the veggie warrior, rescuing salads from their bland, boring reputation and “side” status with more than 100 vibrant, filling entrees. This is our guide to real salads:  a hearty base, a zesty dressing, and loads of terrific tasting toppings. Based on whole food ingredients and seasonal produce, Terry’s versatile meatless, dairy-free dishes are organized by season so you’ll have  a full year of memorable meals Salad rocks my world every season, even during the coldest days of winter and Terry has given me many more choices.  Produce is seasonal, so it makes total sense to organize salad recipes by season. I don’t like seeing  butternut squash salads on menus in in the middle of July, do you? And I’m not ready for so called dishes featuring watermelmelon in deep winter.

With so many vegan and plant-centric cookbooks on the market today, Salad Samurai is definitely a standout in the bunch. The book is well-designed and organized logically, and filled with I-have-to-make-this kind of photographs. The creative recipes read delicious and easy to make.  Terry begins the book with important basics, such as meal planning, recommended kitchen equipment, how to press tofu, and a glossary of ingredients that might not be familiar to the vegan newbie. The first chapters are where you will find the dressings and salad toppers, which include marinated tofu, homemade croutons, and even a hemp seed parmesan.

I have a copy of this gorgeous cookbook to send to one lucky winner. Enter the giveaway, which you will find after the recipe. Believe me, if you don’t already have a copy, you want one. If you do have a copy, enter anyway and give it to a person you love.

You can see Terry at Vida Vegan Con in May… and me too.

 

Asparagus Pad Thai Salad

Asparagus Pad Thai Salad

Serves: 2

Time: 45 minutes

Put down that wok and pick up a veggie peeler for this fusion of raw culinary technique (shredding asparagus or zucchini into “noodles”), cooked rice noodles, and a dressing of caramelized shallots for a lighter, veggie-loaded twist on that beloved Thai noodle dish.

Pad Thai Salad

  • 4 ounces Pad Thai rice noodles
  • 1⁄2 pound asparagus
  • 1 cup mung bean sprouts, washed and dried
  • 1 cup lightly packed fresh Thai or sweet basil leaves, chiffonaded
  • 1 cup lightly packed fresh cilantro, coarsely chopped
  • 2 scallions, green part only, thinly sliced
  • 1 recipe Lemongrass Tofu (page 43)
  • 1/2 cup roasted peanuts, coarsely ground
  • Lime wedges and Sriracha, for serving

Toasted Shallot Dressing

  • 1⁄4 cup minced shallots
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon vegetable oil
  • 1⁄4 cup freshly squeezed lime juice
  • 2 tablespoons coconut sugar or organic brown sugar, plus more for serving
  • 1 tablespoon tamarind concentrate
  • 1 tablespoon soy sauce, plus more for serving

Preparation

  1. Boil the rice noodles according to package directions and cook only until al dente (1 or 2 minutes less than directed). Drain, rinse with cold water, and cover with cold water until ready to use.
  2. Wash and trim the tough stem ends from the asparagus. Trim the heads from the asparagus and set aside. Use a Y-shaped peeler to shred the asparagus stalks into long ribbons and slice into thin strips the remaining pieces that are too awkward to shred. Transfer the asparagus ribbons to a mixing bowl and add the mung bean sprouts, basil, cilantro, and scallions.
  3. In a skillet over medium heat, fry the shallots, garlic, ginger, and oil until the shallots are golden brown, about 3 minutes. Add the asparagus tips, sauté 1 minute, remove from the heat, and cool for 2 minutes. Transfer the asparagus tip mixture to the bowl with the ribbons. Drain the rice noodles and add to the asparagus salad.
  4. Whisk together the lime juice, sugar, tamarind, and soy sauce and pour over the salad. Toss to coat everything with dressing. Mound the salad in serving bowls and garnish with strips of Lemongrass Tofu and sprinkle with peanuts. Devour, but graciously offer wedges of lime, Sriracha, a small dish of coconut sugar, and soy sauce for dining companions to season their own dish to taste.

Zucchini Noodle Pad Thai

Replace the rice noodles with homemade zucchini or yellow summer squash noodles for an even lighter dish. You’ll need a little more than 1⁄2 pound of squash. Use the Y-shaped peeler to create long, thin strands similar to the asparagus “noodles” for the above salad. Proceed as directed.

Plan ahead like a samurai: prepare the Lemongrass Tofu a day in advance and heat up just before serving.

 

From Salad Samurai by Terry Hope Romero. Reprinted with permission from Da Capo Lifelong, © 2014

I have a copy of Salad Samurai for one lucky reader. Follow the instructions below to enter. U.S. and Canadian residents only, please. Contest ends at midnight eastern time on April 19, 2015. Good luck!
a Rafflecopter giveaway

Related

Filed Under: Book Review, Giveaway, Recipes, Savory Dishes Tagged With: Asparagus Pad Thai Salad, Salad Samurai, Terry Hope Romero, vegan cookbook, vegan recipe, Vegetarian Cookbook, Vegetarian Recipe


The next Esssential Vegan Desserts Course starts course starts March 23, 2021! See the syllabus, FAQ, recipes and videos here. 

Learn to cook like a professional in the 6-month Rouxbe Plant-Based Pro Certification course. The next course starts course starts March 23, 2021. See the syllabus and reserve your seat here.

Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program.

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Comments

  1. AvatarTerri Cole says

    April 9, 2015 at 2:01 pm

    I eat a “Hugh Jass” salad for lunch on a regular basis. You know, the kind where you just throw every veg in the frig into the bowl? That’s the salad I eat the most. My favorites though are veganized versions of the classic Salad Nicoise, and Panzanella. Panzanella is restricted to summer though because home grown tomatoes are mandatory!

    I have Veganomicon and Vegan Eats World and i love them both. Thank you for this giveaway!

    Reply
    • FranFran says

      April 9, 2015 at 2:05 pm

      I agree about homegrown tomatoes but as an apt dweller, I rely on Farmer Grown.

      Reply
  2. AvatarHolly E says

    April 9, 2015 at 2:04 pm

    I love garden salads.

    Reply
    • AvatarGabrielle says

      April 9, 2015 at 4:35 pm

      I love giant salads with all sorts of greens and fresh veggies, 100% organic from my local farmers market, topped with hemp hearts and Gardein crispy tenders. I make these all summer long! But… I’ve heard great things about Terry’s book, and I know I need to have it. 🙂

      Reply
  3. AvatarJacky says

    April 9, 2015 at 4:13 pm

    Raw taco salad with lentil walnut crumbles, guacamole, and cashew sour cream!

    Reply
  4. AvatarAmber says

    April 9, 2015 at 4:23 pm

    My favorite salad is a veganized version of a buffalo chicken salad with lots of ranch and Frank’s Red Hot! My mouth always waters just thinking about it.

    Reply
  5. AvatarHeather B. says

    April 9, 2015 at 5:08 pm

    My favorite salads change with the season… I love hearty whole grain salads as well as green salads loaded with veggies… yum!

    Reply
  6. AvatarKatey says

    April 9, 2015 at 5:42 pm

    Taco salad is my favourite!

    Reply
  7. AvatarRusty M says

    April 9, 2015 at 5:53 pm

    Anything with kale!

    Reply
  8. Avatarsarah says

    April 9, 2015 at 8:01 pm

    kelp noodles!

    Reply
  9. Avatarveg4life says

    April 9, 2015 at 11:43 pm

    I love vegan tuna salad made with chickpeas!

    Reply
  10. AvatarNatalie Cartledge says

    April 10, 2015 at 12:42 am

    I love pasta salad.

    Reply
  11. AvatarTim Nona says

    April 10, 2015 at 2:26 am

    looks like a very interesting book

    Reply
  12. Avatarcarlina says

    April 15, 2015 at 1:42 pm

    i love salads with tahini dressing and little sweet part like a fruit or raisin. this thai one looks amazing.

    Reply
  13. AvatarLaura says

    April 16, 2015 at 12:41 pm

    We love salad. Everyday my husband has a great big salad for lunch and I have one as well. Since he had a stroke and TIA’s we make sure he eats healthier meals that keep him full. Sometimes the same-old, same-old gets boring and we constantly look for more recipes.

    Reply
  14. AvatarLisa says

    April 19, 2015 at 6:29 pm

    Terry Hope Romero’s recipes always inspire. I look forward to reading this book and finding new ways to use my garden veggies and favorite staples.

    Reply
  15. AvatarLisa says

    April 19, 2015 at 6:31 pm

    Terry Hope Romero’s recipes are consistently inspiring. I look forward to seeing this book and finding new ways to use favorite garden veggies. I love arugula, snowpeas, and whatever fruit is handy with homemade pickled beets. the beet vinegar dresses the greens with just a speck of olive oil.

    Reply
  16. AvatarKatie says

    April 19, 2015 at 9:52 pm

    I love lentil salads

    Reply
  17. AvatarIlene says

    April 19, 2015 at 11:46 pm

    In the past I wasn’t a salad person. I’ve discovered that was because of iceberg lettuce. Now I have baby kale or spinach and it’s so much better. The key is to have some special taste like pumpkin seeds, artichokes or a spicy dressing. If it’s not interesting I’m not likely to eat it. That’s why this book is so great. Who knew there were so many interesting things you could put in a salad?

    Reply
  18. AvatarErin Callanan says

    April 24, 2015 at 1:13 am

    Thanks for sharing.

    Reply
  19. AvatarRosie Bent says

    June 5, 2015 at 5:46 am

    Looks like will be a good

    Reply

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