What is a salad for someone who is not vegan? Maybe a little lettuce, or some tomatoes?
Vegans know that a salad is much more than a side dish or a few tomatoes! Salads can be a super healthy and high in protein main dish that keep you full and happy for many hours!
Like the salad we prepared today! Very nutritious, healthy, delicious and with original flavors like our almond cheese with caper salt that gives a special taste to this salad and many other dishes (pasta, etc.)!
If it looks like it takes forever to prepare this salad, think that you can do some things from the previous day(s) (like the salt and the cheese), and some others at the same time (like cooking the beans and roasting the pumpkin).
If you do not have the vegetables of the recipe at home, experiment with others and try to have as much variety of vegetables as possible to get all the necessary nutrients daily.
The caper salt is amazing because not only is it super easy, but it also gives an original flavor to your dishes. You can also make salt from other pickles, such as pickled rock samphire, although we have not tried it yet because we can not find it easily here in Belgium.
You can serve this cheese also on festive occasions (see Christmas, New Year, Easter, birthday, etc.) and you can shape it into balls, sprinkle it on spaghetti, put it in sandwiches, etc. (see the recipe here)
Onion flakes take it to the next level, so if possible, don’t skip them!
So what do you think? Will you prepare all these vegan beauties?
Find more recipes in our digital cookbook “Eat Like A Greek Vegan”!
Protein Salad with Pinto Beans, Kale, Almond Cheese and Caper Salt
Ingredients
- 250 gr dried pinto beans about 550 gr boiled
- 1 pumpkin
- 300 gr kale
- 1 kohlrabi
- 8 pieces of sun-dried tomatoes
- 4-6 tbsp. olive oil
- juice of 1 lemon
- oregano
- almond cheese
Instructions
- Soak the beans overnight, discard this water and boil them in fresh water for about 45 minutes to 1 hour (depending on how fresh they are). We want them to be tender, so continue cooking them until they are ready.
- Cut the pumpkin into 4 pieces, pour a little olive oil on top and bake in a preheated oven at 180°C for about 45 minutes or until the pumpkin is tender.
- Sauté the kale in 2 tbsp oil for a few minutes.
- Create your beautiful salad by placing kale, pumpkin pieces, raw, chopped kohlrabi, sun-dried tomatoes, pinto beans and the cheese balls. Pour oil, lemon, oregano on top and mix.
For the vegan homemade almond cheese with caper salt (see the recipe here):