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
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
- 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.
- 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.
- 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.
- 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!
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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!
I agree about homegrown tomatoes but as an apt dweller, I rely on Farmer Grown.
I love garden salads.
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. 🙂
Raw taco salad with lentil walnut crumbles, guacamole, and cashew sour cream!
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.
My favorite salads change with the season… I love hearty whole grain salads as well as green salads loaded with veggies… yum!
Taco salad is my favourite!
Anything with kale!
kelp noodles!
I love vegan tuna salad made with chickpeas!
I love pasta salad.
looks like a very interesting book
i love salads with tahini dressing and little sweet part like a fruit or raisin. this thai one looks amazing.
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.
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.
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.
I love lentil salads
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?
Thanks for sharing.
Looks like will be a good